JP4064328B2 - Rare cheesecake and method for producing the same - Google Patents

Description

  The present invention relates to a rare cheesecake that is industrially produced and can be sterilized by UHT (ultra high temperature heat treatment), and a method for producing the same.

  Cheesecake is roughly classified into baked cheesecake and rare cheesecake. Rare cheesecake generally dissolves cream cheese, mixes gelatin and, if necessary, flavoring ingredients such as sugar, and cools in a refrigerator. It is manufactured by doing (refer nonpatent literature 1).

When industrially producing rare cheesecake, in addition to the above method,
・ The material to be cooled and gelled is not limited to gelatin, but selected from a wide range of hydrocolloids according to the desired tissue and texture.
・ Cheese to be used is not limited to cream cheese, but selected from a wide range of cheeses according to the desired flavor,
-In dissolving cheese, a method of adding molten salt used in the process cheese manufacturing method (see Non-Patent Document 2) is applied.
・ Use cheese cooker to dissolve, mix and sterilize cheese.
The manufacturing method of these is taken.
However, in these production methods, it is difficult to sterilize heat-resistant bacteria. That is, for example, as a sterilization method in the case of using a cheese cooker, for example, conditions used for melting and sterilization of process cheese and holding at 90 to 100 ° C. for 1 to 10 minutes are used. Although non-spore-forming bacteria such as yeast, yeast, Escherichia coli and lactic acid bacteria are killed, it is difficult to kill heat-resistant bacteria, and if the temperature is increased to such an extent that heat-resistant bacteria can be sterilized, proteins contained in cheese, etc. There is a drawback that a smooth structure cannot be formed because aggregates are generated due to the modification of the resin.

In addition, a method for suppressing bacterial growth and extending the quality retention time is also considered. As a specific method,
(1) Add a preservative or shelf life improver,
(2) Increase solid content and lower water activity,
(3) Sealed and packaged so as not to come into contact with air.
Etc. are adopted.

However, the method (1) has a drawback that the taste of the additive affects the flavor of the product. In addition, the method (2) has a drawback that the moisture content of the rare cheesecake is limited, and the flavor and texture are limited. In addition, the method (3) has a drawback that the packaging of rare cheesecake is limited to packaging such as aluminum foil packaging and cup full-packaging packaging, and the degree of freedom of the product form is small.
For example, Patent Document 1 discloses a cheese raw material having a low pH to increase sterilization efficiency, sterilization at a relatively low temperature, adding a gelling agent containing salts having a pH buffering ability, raising the pH, and then heat sterilization. A method is disclosed. However, this method has a drawback that the salty taste of the cheesecake becomes strong because the pH is once lowered with an acid and then brought back with a buffer salt. In addition, since the final heat sterilization is performed by static heating that sterilizes after filling the contents into the container, the contents cannot be sterilized continuously before filling the contents into the container, resulting in poor production efficiency. .
Patent Document 2 discloses a portion-type cheesecake in which processed starch is blended with cheese to control fluidity and stringiness. However, since the modified starch is blended, the flavor is not so good. There is a drawback. In addition, this method is a method for controlling the physical properties suitable for the portion type filling machine, and the degree of freedom of the product form is small.
Patent Document 3 discloses a cheesecake having a long shelf life by controlling water activity. However, in this method, the texture or flavor is limited by lowering the water activity, and Western confectionery having a water content of 40% or more (Food Sanitation Act, p1736, edited by the Food Sanitation Research Association, New Japan Law Publication, 2002) ) Is difficult to make.
Moreover, in the sterilization method described in Patent Documents 1 to 3, etc., sterilization time of several tens of minutes is required. Therefore, it takes time to sterilize, and it is difficult to sterilize the raw material mixture continuously.
Knowledge and application of cheese, p112, Asako Higahata et al., Graf Inc., 1996 New cheese science, p120, Yuji Nakazawa, Akiyoshi Hosono, Food Materials Research Group, 1989 JP 2002-176912 A JP 2000-245342 A JP 2000-262219 A

In order to solve the above problems, it is conceivable to use a UHT sterilizer that incorporates a homogenizer that can be sterilized in a short time and can be homogenized during heating or cooling in the sterilization / cooling process.
The UHT sterilizer is sterilized by the UHT (ultra high temperature heat treatment) method (120 to 150 ° C. for 1 second or more and within 5 seconds), and therefore has a high sterilization effect, mainly sterilizing liquid foods such as milk and juice. Is used.
However, when the UHT sterilizer is used, because the sterilization temperature is high, the protein contained in the cheese is agglomerated due to heat denaturation, etc. Problems arise. Moreover, aggregates adhere to the heating part of the UHT sterilizer, making it difficult to operate the UHT sterilizer for a long time. Therefore, until now, it has been difficult to produce a rare cheesecake with a good texture using a UHT sterilizer.

  Therefore, the subject of this invention is the rare cheese cake which can UHT sterilize in manufacture of the rare cheese cake which uses cheese as a raw material, has good preservability, water activity is not limited, and its food texture and its manufacturing method Is to provide.

The present inventors have conducted intensive studies and conducted results, as a material, at least, cheese, molten salts, proteins from cheese whey, for the production of record A cheesecake containing a gelling agent and acidulant, a plurality of steps The present invention has been completed by finding that it is preferable to carry out the above in a specific procedure.
That is, 1st invention of this invention which solves the said subject is a manufacturing method of the rare cheesecake containing at least cheese, molten salt, cheese whey origin protein, a gelatinizer, and a sour agent ,
The following steps (a) to (g):
(A) A step of mixing cheese, molten salt and water and dissolving by heating,
(B) The content of the cheese whey-derived protein is 0.1 to 0.4 g with respect to 1 g of the protein derived from the cheese, and the melt and cheese whey obtained in the step (a). Mixing the derived protein and the gelling agent,
(C) adjusting the pH of the mixture within the range of 4.2 to 4.5 by mixing the mixture obtained in the step (b) and the acidulant;
(D) a step of sterilizing the raw material mixture obtained in the step (c) with an indirect heating UHT sterilizer, and (e) the raw material mixture sterilized in the step (d) Filling a predetermined container at a temperature higher than the gelation temperature, and cooling and solidifying,
It is a manufacturing method of the rare cheesecake characterized by having.
Moreover, 2nd invention of this invention is a rare cheesecake manufactured by the manufacturing method of the rare cheesecake of said 1st invention.

The present invention provides a rare cheesecake that can be UHT sterilized in the production of a rare cheesecake using cheese as a raw material, has good storage stability, is not limited in water activity, and has a good texture.
Moreover, the rare cheese of the present invention is suitably produced by the method for producing a rare cheese cake of the present invention.
Furthermore, in the present invention, since the raw cheesecake raw material mixture can be sterilized at a sterilization level, it is not necessary to perform the steps from preparation to filling in conjunction. Therefore, the degree of freedom in production planning can be increased.

  Hereinafter, the present invention will be described in more detail. In addition, in this specification, the display of a percentage and a density | concentration is a value by mass unless there is particular notice.

< Rare cheesecake manufacturing method and rare cheesecake>
The method for producing a rare cheesecake of the present invention is a method for producing a rare cheesecake containing at least cheese, molten salt, cheese whey-derived protein, gelling agent and acidulant,
The following steps (a) to (g):
(A) A step of mixing cheese, molten salt and water and dissolving by heating,
(B) The content of the cheese whey-derived protein is 0.1 to 0.4 g with respect to 1 g of the protein derived from the cheese, and the melt and cheese whey obtained in the step (a). Mixing the derived protein and the gelling agent,
(C) adjusting the pH of the mixture within the range of 4.2 to 4.5 by mixing the mixture obtained in the step (b) and the acidulant;
(D) a step of sterilizing the raw material mixture obtained in the step (c) with an indirect heating UHT sterilizer; and
(E) filling the raw material mixture sterilized in the step (d) into a predetermined container at a temperature higher than the gelation temperature of the gelling agent, and cooling and solidifying it;
It is characterized by having.
The rare cheesecake of this invention is manufactured by the manufacturing method of the said rare cheesecake .

As the cheese, either natural cheese or processed cheese can be used, and may be appropriately selected according to the target flavor.
Examples of cheeses include non-aged cheeses such as cream cheese, cottage cheese, mozzarella, mascarpone, fromage blanc, Petit Switzerland, Dumi Cell, Brussan, quark, whey cheese; Limburger, Hunt, Brosso, Examples include ripening type cheese such as feta, camembert, brie, nuchertel, tomavarguvia, caprino stajonato. These cheeses may be used alone or in combination of two or more.

  The amount of cheese may be within a range that can impart a cheese flavor to the rare cheesecake, but is preferably 5% by mass or more and 60% by mass or less, more preferably 10% by mass or more and 40% with respect to the total mass of the rare cheesecake. It is preferable to set it as mass% or less. When content of cheese is less than 5 mass%, there is a possibility that the flavor of cheese is insufficient and there is no richness. Moreover, when content of cheese exceeds 60 mass%, the flavor of cheese will become excess and there exists a possibility that it may become a terrible taste as a rare cheesecake.

Conventionally, molten salt is added to cheese as an emulsifier when dissolving raw cheese in the manufacture of processed cheese, and in addition to emulsifying action, it may have Ca blocking action, pH buffering action, peptization hydration action, etc. It is known and has the effect of keeping the pH of processed cheese during production and storage in a certain range.
As the molten salt used in the present invention, those generally used in the production of such processed cheese can be used. Among them, sodium salt has a weak bitterness compared to potassium salt, is suitable for luxury products such as cheesecake, and compared to salts of other valent ions such as calcium salt, magnesium salt, aluminum salt, iron salt, etc. It is preferably used for reasons such as high replacement effect of Ca in cheese.
More specifically, as the molten salt, citrate salts such as trisodium citrate; sodium orthophosphate such as monosodium phosphate, disodium phosphate, trisodium phosphate; sodium pyrophosphate, acidic sodium pyrophosphate, polyphosphorus Examples thereof include condensed phosphates such as sodium acid sodium and sodium metaphosphate.
In particular, trisodium citrate, disodium phosphate, and phosphoric acid because the effect of substituting Ca in cheese with Na is high and the effect of raising the pH of cheese is high. It is preferable to use at least one selected from the group consisting of trisodium, sodium hexametaphosphate and sodium polyphosphate.

  Although the compounding quantity of the molten salt with respect to cheese changes with kinds of cheese and content of protein, what is necessary is just the quantity which can melt cheese, and the quantity of 2-3 mass% is normally used with respect to cheese. If the addition amount of the molten salt is further increased, the melting property of the cheese is increased. However, since the above molten salt is alkaline, the addition amount of the acid for adjusting the pH of the raw material liquid to 4.2 to 4.5 is also increased. As a result, the total amount of salt increases and the saltiness becomes stronger, which is not preferable in terms of flavor.

Cheese whey is an aqueous solution that remains after the curd is separated in the course of cheese manufacture. Cheese whey varies depending on the composition of raw milk, production conditions, etc., but generally contains about 7% to 7% solids, most of which is lactose occupying about 70% or more of the total solids. In addition, protein such as albumin and globulin (cheese whey-derived protein) is about 13%, ash is about 10%, and other ingredients such as fat and water-soluble vitamins are included.
In the present invention, by containing the cheese whey-derived protein, there is an effect that the texture is good even if sterilization is performed by the UHT sterilizer, and the protein can be strengthened without deteriorating the texture.
In the present invention, cheese whey-derived protein may be blended with cheese whey-derived protein itself, that is, protein isolated from cheese whey, and those containing the cheese whey-derived protein, such as cheese whey itself or Moreover, you may mix | blend as cheese whey origin protein containing materials, such as the concentrate which raised the protein concentration, and those dried products.
As such cheese whey-derived protein-containing materials, for example, trade names “Whey Powder” (protein content 13 mass%), “WPC-34” (protein content 34 mass%), “WPC” of Morinaga Milk Industry Co., Ltd. -75 "(protein content 75% by mass)," WPI "(protein content 90% by mass) and the like are commercially available.
These cheese whey-derived proteins may be used singly or in combination of two or more.
The content of cheese whey derived protein in cheesecake, to the protein 1g derived from cheese to be blended in the cheesecake, it 0.1~0.4g der is, a 0.2~0.3g Is more preferable.

The gelling agent is not particularly limited as long as it can be added to food, but preferably agar (gelling temperature: about 30 to 40 ° C), gellan gum (gelling temperature: about 40 to 50 ° C), Selected from the group consisting of low methoxyl (LM) pectin (gelation temperature: about 30-40 ° C.), sodium alginate (gelation temperature: about 30-40 ° C.), gelatin (gelation temperature: about 15-20 ° C.) At least one of these is used. When these gelling agents are blended, the texture of the resulting rare cheesecake is particularly good and preferable.
The blending amount of the gelling agent may be a content that is necessary and sufficient for the rare cheesecake to exhibit a solid state that does not flow at room temperature. For example, if the agar is 0.15 to the total mass of the rare cheesecake, About 0.6% by mass, about 0.05-0.2% by mass for gellan gum, about 0.3-1.0% by mass for LM pectin, 0.3-0.6 for sodium alginate In the case of gelatin, about 1.2 to 3.0% by mass is preferable.

The acidulant is not particularly limited as long as it can be added to food. Adipic acid, itaconic acid, citric acid, glucono delta lactone, gluconic acid, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, glacial acetic acid Phytic acid, fumaric acid, malic acid, phosphoric acid can be used, and acidic foods such as vinegar and fruit juice may be used, but acidulants suitable for the flavor of rare cheesecake are citric acid, lactic acid, malic acid, Gluconic acid and fruit juice are desirable.
Although the compounding quantity of a sour agent does not have a restriction | limiting in particular, The quantity from which the pH of a rare cheesecake will be in the range of 4.2-4.5, More preferably, 4.2-4.4 is preferable.
The amount of acid added for pH adjustment involves the type and amount of molten salt added to dissolve the cheese.

The rare cheesecake of this invention may contain the other arbitrary component as needed.
The optional component is not particularly limited as long as it can be added to food. For example, milk component raw materials not included in the above raw materials, such as milk, cream, condensed milk, fermented milk, powdered milk, etc .; high methoxyl (HM) pectin , Soy polysaccharides, carboxymethylcellulose, xanthan gum, sodium alginate and other thickening stabilizers; glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, enzymatically degraded lecithin Emulsifiers such as sucrose, trehalose, sucralose, sorbitol, aspartame, stevia and the like; vegetable oils and fats, fruit juice, pulp, alcoholic beverages, fragrances, spices (dried onions, dried herbs, etc.) and the like.

The rare cheesecake of the present invention is produced by the production method of the present invention, and has the advantages that the texture of the obtained rare cheesecake is particularly high and the degree of freedom in production planning is obtained .

The manufacturing method of the rare cheesecake of this invention has the process (a)-(g) mentioned above. Hereinafter, each process is demonstrated in detail.
・ Process (a)
First, in a process (a), cheese, molten salt, and water are mixed and this is heat-dissolved.
The mixing amount of water is not particularly limited, but the mixing is performed so that cheese: water (mass ratio) is preferably in the range of 2: 1 to 1: 4, more preferably 1: 1 to 1: 3. Is preferred. By making the mixing amount of water within the above range, there is an effect of facilitating melting of the cheese.

For mixing the cheese, the molten salt and the water, general means used for the production of rare cheese cake, for example, mixing means such as a mixer, cooker, propeller stirrer and the like can be used.
In addition, when mixing these raw materials, it is preferable to perform a homogenization treatment using a homogenizing means such as a homogenizer or a homomixer at the time of mixing the raw materials or after mixing. Thereby, a rare cheesecake having a smoother texture can be obtained.

  Next, the mixture obtained as described above is dissolved by heating. In heating and dissolving this mixture, the heating temperature is not particularly limited as long as it is a temperature at which the cheese can be dissolved. However, heating at a temperature higher than 100 ° C may cause the cheese in the middle of melting to burn, so it is preferable. Is preferably 80 ° C. or lower and a temperature at which the cheese can be dissolved. Although the temperature which cheese can melt | dissolve changes with cheese, in the case of cream cheese, it is about 50-70 degreeC, for example.

・ Process (b)
Next, the lysate obtained in the step (a), the cheese whey-derived protein, and the gelling agent are mixed.
Cheese whey-derived protein is mixed in an amount of 0.1 to 0.4 g and more preferably 0.2 to 0.3 g with respect to 1 g of protein derived from cheese in the melt. Thereby, it can reduce that the protein derived from cheese forms an aggregate by the addition of the acid of a subsequent process, and the heat sterilization by a UHT sterilizer.
The mixing amount of the gelling agent may be a content that is necessary and sufficient for the manufactured rare cheesecake to have a solid shape that does not flow at room temperature. For example, the amount of the gelling agent is 0.15 if it is agar with respect to the total mass of the mixture. About 0.6% by mass, about 0.05-0.2% by mass for gellan gum, about 0.3-1.0% by mass for LM pectin, and 0.3-0. In the case of gelatin, it is preferably about 1.2 to 3.0% by mass.
The cheese whey-derived protein and the gelling agent may be added to and mixed with the lysate simultaneously, or may be added and mixed separately. Moreover, you may add and mix the mixture of cheese whey origin protein and a gelatinizer to the said melt | dissolution.
The mixing means similar to the said process (a) can be used for mixing cheese whey origin protein and a gelatinizer, and a melt.

In addition, you may add various arbitrary components as above-mentioned at the same time of mixing of cheese whey origin protein and a gelatinizer, or before mixing or after mixing as needed.
Especially, when a thickener and / or an emulsifier are added before mixing of cheese whey origin protein and a gelling agent, the food texture of the obtained rare cheesecake is especially favorable, and is preferable.
Preferable thickening stabilizers include, for example, high methoxyl (HM) pectin, soybean polysaccharide, carboxymethyl cellulose, xanthan gum, sodium alginate and the like. Particularly, when HM pectin is blended, the obtained rare cheesecake The texture is particularly good and preferred. The amount of the thickening stabilizer mixed in the melt is preferably 0.05 to 0.4% by mass, more preferably 0.1 to 0.3% by mass, based on the total mass of the melt. By making the mixing amount within the above range, effects such as that the protein derived from the melted cheese can be stabilized and the viscosity (about 200 mPa · s or less) that can be sterilized by the UHT sterilizer can be obtained. There is.
Preferred emulsifiers include, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and enzymatically decomposed lecithin. When at least one of polyglycerin fatty acid ester and glycerin organic acid ester is blended, the texture of the resulting rare cheesecake is particularly good and preferable. The amount of the emulsifier mixed with the melt is preferably 0.02 to 0.3% by mass, more preferably 0.05 to 0.2% by mass, based on the total mass of the melt. By setting the mixing amount within the above range, there are effects such as no rise of fat derived from cheese, no aggregation of insoluble solids, and no bitterness of the emulsifier.

・ Process (c)
Next, by mixing the mixture obtained in the step (b) and the acidulant, the pH of the mixture falls within the range of 4.2 to 4.5, more preferably 4.2 to 4.4. Adjust to obtain a raw material mixture.

・ Process (d)
Next, the raw material mixture obtained in the step (c) is sterilized with an indirect heating UHT sterilizer.
As the indirectly heated UHT sterilizer, any indirectly heated UHT sterilizer that is generally used for sterilizing liquid foods can be used.
Indirect heating type UHT sterilizer is a processing target, using a heating medium (pressurized steam, etc.), a shall be heated by heat exchange through the partition wall.
As the indirect heating type UHT sterilizer, a plate type UHT sterilizer, a tubular type UHT sterilizer, a scraping type UHT sterilizer and the like are generally used. In the present invention, a plate type UHT sterilizer is preferable. A sterilizer or a tubular UHT sterilizer, more preferably a plate-type UHT sterilizer is used. This is because the plate-type UHT sterilizer has a small temperature difference between the heating medium and the raw material mixture, and there is little scorching of cheese-derived protein or the like on the surface of the heat exchange part, and long-time operation is possible. Moreover, there are few bad influences on the quality of a product, and the texture of the obtained rare cheesecake will also become favorable.

FIG. 1 shows a schematic view of a plate type UHT sterilizer preferably used in the present invention.
In this plate-type UHT sterilizer, the first heating unit 3, the second heating unit 5, the first cooling unit 7, the heat exchanging unit 9, and the final cooling unit 10 are generally plates having corrugated or hemispherical irregularities. It has a multi-layered structure. When heated, the raw material mixture and pressurized steam, and when cooled, the sterilized raw material mixture and refrigerant (for example, water) are formed into thin films every other sheet. It is designed to flow between them.

In this sterilizer, the raw material mixture is first sent from the balance tank 1 through the centrifugal pump 2 to the first heating unit 3, heated to 80 to 90 ° C., and held in the holding tube 4 for several seconds. Subsequently, it is heated to the final temperature (120 to 150 ° C., preferably 120 to 130 ° C.) in the second heating unit (maximum heating unit) 5 and held in the holding tube 6 for 1 to 5 seconds, preferably about 2 seconds, and sterilized. Is done.
At this time, it is preferable that the sterilization conditions, that is, the final temperature in the second heating unit and the time held in the holding tube 6 are sterilization conditions corresponding to holding at 120 to 130 ° C. for 2 seconds. Note that “corresponding to holding at 120 to 130 ° C. for 2 seconds” is a sterilizing condition that exhibits a sterilizing effect equivalent to that when holding at 120 to 130 ° C. for 2 seconds. For example, the final temperature is higher than 130 ° C. In some cases, the holding time may be less than 2 seconds.
In general, in order to sterilize a dairy product of a neutral food, for example, in the case of milk, it is customary to use a UHT sterilizer at 135 to 145 ° C. for 2 seconds. Compared with this, since the rare cheesecake of this invention mix | blends a sour agent and is acidic, for example, pH is the range of 4.2-4.5, D value of a heat resistant microbe is 1 / 50- It is thought that it is about 1/100. For example, in Bacillus spore bacteria, the D value (sterilization time when the number of bacteria is reduced to 1/10) is reduced to 1/50 to 1/150. If this is converted to a temperature assuming that the Z value (the sterilization temperature rise width that makes the D value 1/10) 10, it corresponds to 14 to 21 ° C. That is, in the rare cheesecake of the present invention, it can be estimated that even if the sterilization temperature is lowered by 14 to 21 ° C., the same effect as the sterilization condition of milk of neutral food can be obtained. Raising the sterilization temperature more than necessary impairs the flavor and texture of the food. Therefore, it is appropriate to sterilize the rare cheesecake of the present invention at 120 to 130 ° C. under sterilization conditions corresponding to 2 seconds.

The raw material mixture that has passed through the holding tube 6 is cooled to about 70 to 90 ° C. by the first cooling unit 7. The cooled raw material mixture is homogenized by an aseptic specification homogenizer 8 and then cooled to a temperature slightly higher than the gelation temperature through the heat exchanger 9 and further through the final cooler 10.
Note that a flow rate adjusting valve 11 is provided at the outlet of the final cooling unit 10 so that back pressure is applied to the system.

・ Process (e)
The raw material mixture sterilized in the step (d) is filled in a predetermined container at a temperature higher than the gelation temperature of the gelling agent, and cooled and solidified.
That is, the raw material mixture sterilized as described above is aseptically sent from the UHT sterilizer to the filling machine at a temperature higher than the gelling temperature of the gelling agent blended in the raw material mixture, Filled into a container.
There is no restriction | limiting in particular in the shape and material of a container.
In cooling and solidifying the raw material mixture filled in the container, it may be left at room temperature after filling the container, or the raw material mixture is kept in a cold atmosphere in a cold water or in a refrigerator or the like, and is cooled actively and promptly. It may be solidified.

The rare cheese cake obtained by the above process can be UHT sterilized in the production of a rare cheese cake using cheese as a raw material, has good storage stability, is not limited in water activity, and has a good texture.
Moreover, in the manufacturing method of the rare cheesecake of this invention, since the raw material mixture can be sterilized continuously for a short time by using a UHT sterilizer for sterilization, the manufacturing efficiency of a rare cheesecake improves.

Next, the present invention will be described in detail with reference to test examples and examples.
Test example 1
(the purpose)
This test was conducted for the purpose of showing that the components of the rare cheesecake of the present invention are essential for producing a rare cheesecake that does not give a powdery texture even when sterilized with a UHT sterilizer.
(Sample preparation)
Each was mixed and dissolved in accordance with the blending ratio and the preparation procedure in Table 1, and 125 ° C. at the highest heating part of a plate type UHT sterilizer (MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.) having the same structure as shown in FIG. Sterilize for 2 seconds, homogenize with a homogenizer (HOMOGENIZER; manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 80 ° C. and 15 MPa, cool to 50 ° C. in the cooling section, fill the container, A sample (rare cheesecake) was prepared by cooling at 10 ° C.

(Evaluation methods)
(1) About the sterilizer suitability of the UHT sterilizer, each liquid was sterilized for 30 minutes, and the outlet pressure of the second heating unit (maximum heating unit) at the start and end of sterilization was examined. This is because the greater the degree of decrease in pressure at the end of sterilization relative to the pressure at the start of sterilization, the greater the amount of deposits that adhere to the highest heating part due to heat. When the pressure at the end of sterilization decreased by 0.1 MPa or more, it was determined that the sterilizer was not suitable. On the other hand, when the pressure drop was less than 0.1 MPa, it was determined that sterilizer suitability was good.

(2) Sensory evaluation is based on a method using a ranking test table (Hideko Furukawa, measuring deliciousness-practical food sensory test-, p28, Koshobo, 1994), and 10 trained taste panelists Then, rank the samples in order of good texture, calculate the total rank of each sample, determine the absolute value of the total rank difference between each sample, and determine the significance level from the numerical value test table based on the numerical value Was done by.

(3) The amount of sedimentation, that is, the amount of sediment generated when the sample was centrifuged by the following procedure was evaluated.
First, the sample was diluted with water to make a 10% by mass solution, heated and dissolved at 70 ° C., stirred with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for 2 minutes, and cooled to 25 ° C. to obtain an evaluation sample. . 30 ml was collected from this evaluation data, and centrifuged at 2000 rpm for 10 minutes with a centrifuge (HITACHI CENTRIFUGE; manufactured by Hitachi Koki Co., Ltd.), and the amount of precipitation was measured.

(4) As an evaluation of storage stability, 10 samples were held in a 30 ° C. incubator for 5 days, and the presence or absence of spoilage was examined by flavor inspection.

(result)
The results of this test are shown in Tables 2-5.

From Table 2, Test No. containing all of cheese (cream cheese), molten salt (sodium hexametaphosphate), cheese whey-derived protein (whey powder), gelling agent (agar) and acidulant (citric acid). The pressure drop of 4 was 0.1 MPa or less.
From Table 3, the ranking of good texture is test No. 4> 3 => 2 => 1. (>: There is a statistically significant difference between the left and right of the symbol, =>: the left of the symbol is higher than the right, but there is no statistically significant difference.)
According to Table 4, the amount of centrifuge is less than 1 ml. Only 4.
From Table 5, test no. From 1 to 4, there was no corruption.

(Discussion)
From these results, the suitability of the plate sterilizer is good, the bacterial preservation is good, and the powderiness is low. The cheese, molten salt, cheese whey-derived protein, gelling agent, and acidulant are all added. I found out that it was.
In addition, since the sensory evaluation of the amount of centrifuge and the texture was correlated, in the subsequent tests, a sample having a centrifuge amount of less than 1 ml was judged as having a good texture, and a sample having a centrifuge amount of less than 0.5 ml was particularly good. It was decided.

Test example 2
(the purpose)
This test was conducted for the purpose of examining the order of addition of the components constituting the rare cheese cake.
(Sample preparation)
According to the blending ratio and the order of addition shown in Table 6, it was prepared in the same manner as in Test Example 1.
In order to examine the order, the constituent components are cheese and components for dissolving cheese (cheese, metaphosphoric acid and water), components involved in stabilization (whey powder and agar), and seasoning components other than acid (sugar ), And divided into 4 groups of acid components (citric acid) for adjusting pH.

(Evaluation methods)
Of the evaluation methods shown in Test 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 7-9.

From Table 7, the pressure drop in the second heating part of the plate type sterilizer is shown in Test No. All of 11 to 16 were less than 0.1 MPa.
From Table 8, the amount of centrifuge is the test number. 11-13 was less than 1 ml. Test No. 14-16 was 1 ml or more.
From Table 9, in the incubation test, the test No. None of 11-11 was corrupted.

(Discussion)
From the results of this test, sterilizer suitability and bacterial preservation are not affected by the raw material mixing procedure, but for texture, the raw material mixing procedure is
・ After mixing cheese, molten salt and water, dissolve by heating,
-After adding protein and gelling agent derived from cheese whey,
・ Mix sour agent
It was found that the seasoning component (sugar) other than the acidulant may be added in any order.

Test example 3
(the purpose)
This test was conducted for the purpose of searching the pH range adjusted with the acidulant.
(Sample preparation)
According to the blending ratio and the charging procedure shown in Table 10, it was prepared by the same method as in Test Example 1.

(Evaluation methods)
Of the evaluation methods shown in Test Example 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 11-13.

From Table 11, the pressure drop in the second heating part of the plate type sterilizer is shown in Test No. 21 and 22 were 0.1 MPa or more. Test No. 23-27 was less than 0.1 MPa.
From Table 12, the amount of centrifuge is the test number. 21, 22, 26, and 27 were 1 ml or more.
Test No. 23-25 was less than 1 ml.
From Table 13, in the incubation test, test No. None of 21-27 was corrupted.

(Discussion)
From the results of this test, it was found that those having good sterilizer suitability, good bacterial preservation, and good texture were obtained by adjusting the pH to 4.2 to 4.5 with an acidulant.

Test example 4
(the purpose)
This test was conducted for the purpose of searching for the amount of protein derived from cheese whey.
(Sample preparation)
According to the blending ratio and preparation procedure shown in Table 14, it was prepared by the same method as in Test Example 1.

(Evaluation methods)
Of the evaluation methods shown in Test Example 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 15-17.

From Table 15, the pressure drop in the second heating part of the plate type sterilizer is shown in Test No. 31, 32, and 37 were 0.1 MPa or more. Test No. 33-36 was less than 0.1 MPa.
From Table 16, the amount of centrifuge is the test number. 31, 32, and 37 were 1 ml or more. Test No. 33-36 had a centrifuge amount of less than 1 ml.
From Table 17, in the incubation test, the test No. None of 31-37 was corrupted.

(Discussion)
From the results of this test, the suitability of the sterilizer is good, the bacterial preservation is good, and the texture is good. The amount of protein derived from cheese whey is 0.1 to 0.4 g relative to 1 g of cheese-derived protein. It turns out that.

Test Example 5
(the purpose)
This test was conducted for the purpose of searching for types of cheese whey-derived proteins.
(Sample preparation)
According to the blending ratio and the charging procedure shown in Table 18, it was prepared by the same method as in Test Example 1.

(Evaluation methods)
Of the evaluation methods shown in Test Example 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 19-21.

From Table 19, the pressure drop in the second heating part of the plate type sterilizer is shown in Test No. All of 41 to 46 were less than 0.1 MPa.
From Table 20, the amount of centrifuge is the test number. All of 41 to 46 were less than 1 ml.
From Table 21, in the incubation test, the test No. None of 41 to 46 was corrupted.

(Discussion)
As a result of this test, the cheese whey-derived protein may be any of whey powder, WPC-34, 75, and WPI because the sterilizer suitability is good, the bacterial preservation is good, and the texture is good. It was found that a mixture of them may be used.

Test Example 6
(the purpose)
This test was conducted for the purpose of searching for types of gelling agents.
(Sample preparation)
According to the blending ratio and the charging procedure shown in Table 22, it was prepared by the same method as in Test Example 1.

(Evaluation methods)
Of the evaluation methods shown in Test Example 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 23-25.

From Table 23, the pressure drop in the second heating part of the plate type sterilizer is shown in Test No. Any of 51-58 was less than 0.1 MPa.
From Table 24, the amount of sedimentation is the test number. 51-55 was less than 1 ml. Test No. 56-58 was 1 ml or more.
From Table 25, in the incubation test, the test No. None of 51-58 was corrupted.

(Discussion)
The results of this test show that the gelling agents are agar, gellan gum, low methoxyl pectin, sodium alginate, and gelatin. I understood.

Test Example 7
(the purpose)
This test was conducted for the purpose of searching for the type and sterilization temperature of the sterilizer.
(Sample preparation)
Test No. 1 in Test Example 1 4 was prepared in the same manner as in Test Example 1 except for the sterilization conditions.
Sterilization conditions are: cooker (UMC5; manufactured by Stefan), plate type UHT sterilizer (MO plate type sterilizer; manufactured by Morinaga Engineering), tubular type UHT sterilizer (MO tubular type sterilizer: manufactured by Morinaga Engineering) And performed under the conditions shown in Table 26.
In addition, about the plate-type UHT sterilizer, in order to search sterilization conditions, the temperature of the 2nd heating part was implemented in seven steps for every 5 degreeC from 110 degreeC to 140 degreeC.
Moreover, the batch type sterilization by the cooker was performed as a comparative example for the UHT sterilizer as an example of the conventional method.

(Evaluation methods)
Of the evaluation methods shown in Test Example 1, the same method as (1), (3) and (4) was used.
(result)
The results of this test are shown in Tables 26-28.

From Table 26, the pressure drop in the second heating part of the sterilizer is the test No. 61-65 and 68 were less than 0.1 MPa. Test No. 66 and 67 were 0.1 MPa or more.
From Table 27, the amount of centrifuge is the test number. 61-65, 68 and 69 were less than 1 ml. Test No. 66 and 67 were 1 ml or more.
From Table 28, in the incubation test, the test No. 63-68 were not corrupted. Test No. Corruption was observed in 61, 62 and 69.

(Discussion)
Test No. From the results of 61 to 67, it can be seen that the temperature of the second heating part of the UHT sterilizer is 120 to 130 ° C. that the sterilizer suitability is good, the bacterial preservation is good, and the texture is good.
Test No. From the result of 68, it can be seen that the heat exchange method of the UHT sterilizer type is good even if it is a tubular type.
Test No. From the results of 61 to 69, it can be seen that if the second heating part temperature of the UHT sterilizer is set to 120 to 130 ° C., better bacterial preservation than the conventional method can be obtained.

Example 1
The raw materials were mixed and dissolved in accordance with the blending ratio and the charging procedure shown in Table 29, and sterilized at 130 ° C. for 2 seconds using a plate type UHT sterilizer with a homogenizer (MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.). Homogenized at 80 ° C, cooled to 50 ° C, and sterilized with a cup filling machine (DOGAseptic: GASTI) filled into 80g plastic cups (Dai Nippon Printing Co., Ltd.) and sterilized aluminum lid (Toyo Aluminum Co., Ltd.) ), Heat-pressure sealed, and cooled in a refrigerator at 10 ° C. to produce a rare cheesecake.
In this example, the raw material liquid was sterilized by 12 tons with a 6000 L / H plate type sterilizer and sterilized continuously for 2 hours, but no pressure drop in the second heating part was observed.
After 2,000 pieces of the rare cheese cake produced in this manner were placed in an incubation room at 30 ° C. and enriched for 5 days, the presence or absence of spoilage was examined by a flavor test, but there was no spoilage.
Furthermore, this rare cheesecake did not have a powdery texture, and the flavor and texture were good.

Example 2
The raw materials are mixed and dissolved in accordance with the blending ratio and the charging procedure shown in Table 30 and sterilized at 120 ° C. for 3.5 seconds with a tubular UHT sterilizer with a homogenizer (MO tubular sterilizer; manufactured by Morinaga Engineering Co., Ltd.). Homogenized at 10 MPa, 80 ° C., cooled to 55 ° C., filled with 80 g of plastic cup (Dai Nippon Printing Co., Ltd.) with a cup filling machine (MTY filling machine: manufactured by Towa Techno Co., Ltd.), and aluminum lid (Toyo Aluminum Co., Ltd.) ), Heat and pressure sealed, and cooled in a refrigerator at 10 ° C. to produce a strawberry rare cheesecake.
In this example, the raw material solution was sterilized by 4 tons with a 2000 L / H tubular UHT sterilizer (manufactured by Morinaga Engineering Co., Ltd.) and continuously sterilized for 2 hours. I couldn't.
After 2,000 strawberry rare cheesecakes produced in this manner were placed in an incubator at 30 ° C. and subjected to a 5-day enrichment test, the presence or absence of spoilage was examined by flavor inspection, but no spoilage was found.
Furthermore, this strawberry rare cheesecake did not have a powdery texture, and its flavor and texture were good.

Example 3
The raw materials were mixed and dissolved in accordance with the blending ratio and the charging procedure shown in Table 31, and sterilized at 125 ° C. for 2 seconds with a plate UHT sterilizer with a homogenizer (MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.). Homogenized at 85 ° C, cooled to 25 ° C, stored in tank (Aseptic tank; Yasuda Finete) for 2 days, then reheated to 80 ° C with multi-tube heat exchanger (Spiflex; Shinko Sangyo) Then, it is cooled to 50 ° C., filled with 80 g into a sterilized plastic cup (Dai Nippon Printing Co., Ltd.) with a cup filling machine (BK Cup Filler: HAMBA Co.), and covered with an aluminum lid (Toyo Aluminum Co., Ltd.) Sealed with heat and cooled at 10 ° C. in a refrigerator to produce a Camembert-flavored rare cheesecake.
Further, in this example, the raw material liquid was sterilized by 4 tons with a plate type UHT sterilizer of 8000 L / H, and continuous sterilization was performed for 30 minutes, but no pressure drop in the second heating part was observed.
2000 pieces of the rare cheese cake produced in this manner were put in a 30 ° C. incubator and subjected to a 5-day enrichment test, and then the presence or absence of spoilage was examined by flavor inspection, but there was no spoilage.
Furthermore, this Camembert-flavored rare cheesecake had no powdery texture and had good flavor and texture.

  Moreover, in Example 3, after separately sterilizing the raw material liquid with a sterilizer, storing it in a tank below the gelling temperature of the gelling agent, reheating to restore the gelling ability, Recooled to above temperature and filled. Since sterilization was performed at the sterilization level in the sterilization process, no bacterial growth was observed even when stored in a tank for 2 days. As described above, since storage in the tank is possible, it is not necessary to perform a process from preparation to sterilization and a process from reheating to filling, so that the degree of freedom in production planning can be increased. .

It is the schematic which shows an example of the UHT sterilizer used in this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Balance tank, 2 ... Centrifugal pump, 3 ... 1st heating part, 4 ... Holding tube, 5 ... 2nd heating part, 6 ... Holding tube, 7 ... 1st cooling part, 8 ... Homogenizer, 9 ... Heat exchange part 10 ... Final cooling unit, 11 ... Flow rate adjustment valve

Claims (3)

A method for producing a rare cheesecake containing at least cheese, molten salt, cheese whey-derived protein, gelling agent and acidulant ,
The following steps (a) to (g):
(A) A step of mixing cheese, molten salt and water and dissolving by heating,
(B) The content of the cheese whey-derived protein is 0.1 to 0.4 g with respect to 1 g of the protein derived from the cheese, and the melt and cheese whey obtained in the step (a). Mixing the derived protein and the gelling agent,
(C) adjusting the pH of the mixture within the range of 4.2 to 4.5 by mixing the mixture obtained in the step (b) and the acidulant;
(D) a step of sterilizing the raw material mixture obtained in the step (c) with an indirect heating UHT sterilizer, and (e) the raw material mixture sterilized in the step (d) Filling a predetermined container at a temperature higher than the gelation temperature, and cooling and solidifying,
A process for producing a rare cheesecake, characterized by comprising: The method for producing a rare cheesecake according to claim 1, wherein the indirectly heated UHT sterilizer is a plate type UHT sterilizer or a tubular UHT sterilizer. The rare cheesecake manufactured by the manufacturing method of the rare cheesecake of Claim 1 or 2.

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