JPH0142656B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a method for making raw cheese such as cutlet cheese and quark into food that can be stored for a long period of time. Generally, raw cheese is manufactured by coagulating milk or reconstituted milk using lactic acid bacteria and rennet, and separating the resulting whey. Depending on slight differences in manufacturing methods and production areas, cheese is called cottage cheese, quark, etc. Although these raw cheeses have an extremely excellent texture and are widely loved, they have poor shelf life, and even if refrigerated, they will dehydrate and spoil in about a week. Attempts have been made to heat sterilize raw cheese and preserve it for a long period of time, but if raw cheese is heated above 70°C, it will release water and form a hard coagulum, which can no longer be called raw cheese and the texture will be completely bad. I end up. The present inventors conducted research in search of a method for preserving raw cheese for a long period of time with its original texture, and were able to achieve this objective by using pectin with an esterification degree of 74 or higher. The present invention involves adding pectin with an esterification degree of 74 or more, preferably 74.5 or more to raw cheese, and adding it to raw cheese while stirring.
This is a method for producing raw cheese-like foods with good shelf life by heat sterilizing them at 70°C or higher. The essential feature of the present invention is that high methoxyl pectin with an esterification degree of 74 or more, preferably 74.5 or more is added to raw cheese at a rate of 0.02 to
The purpose is to add 2.0% and heat sterilize it at 70℃ or higher while stirring. By adding high methoxyl pectin, raw cheese that would cause syneresis and coagulate if it was not added can be stored for a long period of time without syneresis at all and retaining its original taste. Even if the treatment of the present invention is performed using wax methoxyl pectin, which has conventionally been often used to prevent syneresis in foods, syneresis occurs due to heating, making it impossible to put it into practical use. The degree of esterification of the high methoxyl pectin used in the present invention is 74 or more (methoxy content is 12% or more)
However, it is more preferable that the degree of esterification is 74.5 or more. The amount added to raw cheese is
The content is 0.02 to 2.0%, but if it is less than 0.02%, the syneresis prevention effect will be lost, and if it is more than 2.0%, the product will feel a little hard, which is not preferable. In the present invention, 0.02 to 2.0 for raw cheese
High methoxyl pectin with a degree of esterification of 74% or more is added, and it may be added directly or diluted with a dispersant such as starch decomposition product.
Raw cheese to which high methoxyl pectin has been added is heat sterilized at 70°C or above while stirring. As a device for heat sterilization, it is preferable to use a scraping type heat exchanger such as Onlator. Heat sterilized products are sealed and packaged in small quantities while maintaining high temperature and cooled. The raw cheese-like food obtained here does not undergo syneresis even after long-term storage, and the texture of raw cheese can be enjoyed at any time. Another feature of the invention is that in addition to high methoxyl pectin, acid-treated gelatin and/or lecithin are added. Acid-treated gelatin is made by treating gelatin with an acid such as acetic acid or citric acid, and has an isoelectric point of PH7 to 9, which is higher than that of raw cheese.
Added at 0.05-5.0%. The addition of acid-treated gelatin has the effect of smoothing the texture of raw cheese. Furthermore, it is preferable to further add lecithin because the structure of the raw cheese becomes finer. The amount of lecithin added is approximately 0.1 to 0.5% based on raw cheese. Next, experimental examples, manufacturing examples, and examples of the present invention will be shown. Test Example 1 Add 8 g of each type of stabilizer to 1 kg of each quark obtained in Production Example 1, mix well, and heat to 90°C while stirring with a scraping type heat converter.
Thereafter, it was cooled to 5° C., left overnight, and the state of the tissue and syneresis were observed. The results are shown in Table 1 below. However, the evaluations in Tables 1 and 2 were performed based on the following criteria. Texture (smoothness): 1 Very rough 2 Slightly rough 3 Slightly rough 4 Smooth without roughness 5 Very smooth Syneresis: Extremely high syneresis A lot of syneresis + Some syneresis ± Slight syneresis – No syneresis

[Table] In addition, in the same way as above, 8 g of pectin (methoxyl content 12.5%) and each other stabilizer were added.
10 g and 5 g of lecithin were added, stirred, heated, cooled, and left overnight to observe the state of the tissue and syneresis. The results are shown in Table 2 below.

[Table] Production example 1 6 kg of skimmed milk (non-fat milk solids content 8.2%) at 80℃ for 15
It was sterilized for seconds and cooled to 22°C. Separately skimmed milk powder 10
%, yeast extract 0.1%, and water 88.9% in a medium containing Streptococcus lactis and Streptococcus cremoris and cultured at 25°C for 12 hours to prepare a starter. Add 60g of this starter to the above skimmed milk, further add 5ppm of rennet and
The cells were cultured at ℃ for about 16 hours. The acidity at the end of fermentation is
0.55 and PH4.5. The resulting curd was subjected to cloth filtration under pressure to separate the whey, and the total solid content was 20%.
The protein content was adjusted to 14%. The obtained curd was cooled to 70°C to obtain quark. Production example 2 6Kg of skim milk (non-fat milk solids content 8.2%) and skim milk powder
0.25Kg was dissolved, sterilized at 80℃ for 15 seconds, and cooled to 22℃. Separately skimmed milk powder 10%, yeast extract 0.1%, water 88.9%
Streptococcus lactis was inoculated into a % medium and cultured at 25°C for 12 hours to prepare a starter. Add 60g of this starter to the above skim milk,
Furthermore, 10 ppm of rennet was added and cultured at 22°C for about 16 hours. At the end of fermentation, the pH was 4.6 and the acidity was 0.5.
Cut this card into small pieces with a card knife at 12mm intervals.
After letting it stand for 30 minutes, while stirring gently,
The temperature was raised to 50°C in minutes. Whey was removed from the resulting curd and washed with water to reduce the total solids content to 24%. Cuttage cheese was obtained by adding 130 g of 30% cream (containing 1% salt) to 1 kg of this curd to make the product fat content 4%. Example 1 8 g of high methoxyl pectin (methoxyl value 12.5) to 1 kg of quark (fat percentage 0%) obtained in Production Example 1
After mixing thoroughly, the mixture was heated to 90°C using a scraping type heat exchanger and cooled to 5°C. Even after leaving it for one week, there was no syneresis and no coagulation of the curd was observed.
A product with a smooth texture was obtained. Example 2 Add 8 g of high methoxyl pectin (methoxyl value 12.5) and 10 g of gelatin (acid-treated gelatin, 200 Bloom) to 1 kg of quark obtained in Production Example 1, mix well, and heat to 90°C with a scraped heat exchanger. and cooled to 5°C. Even after one week of standing, there was no syneresis and a smoother tissue was obtained. Example 3 8 g of high methoxyl pectin (methoxyl value 12.5), 10 g of gelatin (acid-treated gelatin 200 bloom) and 5 g of lecithin were added to 1 kg of cutlet cheese obtained in Production Example 2, mixed well, and then heated in a scraping heat exchanger. It was heated to 90°C and cooled to 5°C. 1
Even after being left for a week, there was no syneresis and an excellent structure was obtained.

Claims (1)

[Claims] 1. Fresh cheese such as cutlet cheese and quark with a degree of esterification of 74 or more (methoxyl content of 12% or more)
A method for producing a raw cheese-like food with good shelf life, which is characterized by adding pectin and heat sterilizing it at 70°C or higher while stirring. 2 Esterification degree of 74 or more (methoxyl content 12% or more) for raw cheese such as cutlet cheese and quark
A method for producing a raw cheese-like food with good shelf life, characterized by adding pectin and acid-treated gelatin, and further adding lecithin as necessary, and sterilizing the product by heating at 70°C or higher while stirring. 3. The method according to claim 2, wherein the pectin used has an esterification degree of 74.5 or more (methoxyl content 12.16% or more). 4 The amount of pectin added to raw cheese is 0.02~
2.0%. 5. The method according to claim 2, wherein the acid-treated gelatin has an isoelectric point of pH 7 to 9 and is added to the raw cheese in an amount of 0.05 to 5.0%.