JPH0552165B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing fibrous cheese that can maintain its fibrous structure even during long-term storage. BACKGROUND ART In recent years, with the diversification of food preferences, cheese products having a fibrous structure that is easy to tear in one direction have become commercially available, and various methods for producing them have been proposed. Therefore, the problem with fibrous cheese is that its fibrous tissue is lost during storage, and this loss of fibrous tissue during storage is caused by the loss of milk-clotting enzymes used to produce curd in cheese production. Since it is caused by proteolytic action, conventionally, as a countermeasure to the above problem, a method has been used to deactivate the milk-clotting enzyme by heating the curd after it is produced (for example, Japanese Patent Application Laid-open No. 183039/1983).
Or a method using a milk-clotting enzyme from which acidic protease has been removed (e.g., JP-A-60-192545).
was being carried out. The present inventors investigated a method for manufacturing cheese that can retain the fibrous structure of cheese products with fibrous properties even during long-term storage, and found that milk-clotting enzymes are responsible for the loss of the fibrous structure. succeeded in producing fibrous cheese without using
The present invention has now been accomplished. Problems to be Solved by the Invention The present invention provides a method for producing a cheese product having a fibrous structure without using a milk-clotting enzyme, and a fibrous cheese product capable of retaining the fibrous structure for a long period of time. The task is to The present invention will be explained in detail below. Structure of the Invention The structural feature of the present invention is that concentrated milk obtained by ultrafiltration with a pH adjusted to 5.0 to 5.7 is mixed with boiling water and instantly heated and coagulated without adding milk-clotting enzyme. The method involves producing a card, and then kneading and stretching the card to form a fibrous structure. Means for Solving the Problems In the present invention, first, milk as a raw material or processed milk using milk as a substrate is sterilized and cooled by a conventional method, and then concentrated by ultrafiltration to obtain a concentration ratio of about 2 to 10 times. Prepare concentrated milk. Next, a lactic acid bacteria starter is added to this concentrated milk and fermented until the pH reaches 5.0 to 5.7. In addition, in the present invention, the lactic acid bacteria starter may be added to the raw material milk and concentrated by ultrafiltration while lowering the PH.Furthermore, organic acids such as lactic acid and citric acid or gluconate may be used instead of the lactic acid bacteria starter. Concentrated milk by adding delta lactone (GDL)
The pH may be adjusted to 5.0-5.7. In addition, when condensing is performed using skim milk as raw material milk, cream is added to the concentrated milk to adjust its fat percentage based on that of whole milk. In the present invention, the pH of the concentrated milk is adjusted to 5.0 to 5.7 by coagulating the concentrated milk to form a curd, and by plasticizing the curd to form a fibrous structure by stretching. It is particularly preferable to adjust the pH to 5.2 to 5.4. Next, the concentrated milk whose pH has been adjusted as described above is heated as it is, or after cooling, it is mixed with an equal amount of hot water at a temperature of 70 to 95°C, preferably about 85°C, and then instantaneously raised. It is heated and solidified to produce curd. In this case, the temperature of the card will be approximately 40 to 75°C.
In addition, the coagulation caused by the instantaneous temperature rise of the concentrated milk can be replaced by an indirect instantaneous temperature rise of the concentrated milk, for example, by making the concentrated milk into a thin layer and contacting it on a heating plate, or by passing the concentrated milk through a tube and exposing it to the outside. This may be done by a method such as irradiating electromagnetic waves. Incidentally, in the direct instantaneous heating by mixing with hot water, residual lactose, whey protein, ash, etc. in concentrated milk can be transferred to the hot water and used for adjusting these components. On the other hand, with indirect instantaneous heating,
Although the above components cannot be adjusted, energy costs can be reduced. When the curd obtained as described above is mixed with hot water, it is separated from the hot water, and the curd is kneaded and made plastic so that the temperature of the curd does not drop too much. Next, this plasticized curd is stretched to obtain cheese exhibiting a fibrous structure. The fibrous cheese thus obtained can retain its fibrous structure even after long-term storage. That is, since this fibrous cheese does not use a milk-clotting enzyme in its production, no loss of fibrous properties is observed due to acidic protease in the enzyme. In addition, since the present invention uses ultrafiltered concentrated milk that has been adjusted to a predetermined pH, by cooling the concentrated milk, it is possible to continuously produce large quantities of cheese products with less variation in quality due to time differences. There are also advantages that can be produced. The present invention will be specifically explained below using Examples. Example: 300 kg of raw milk was sterilized at 75°C, and after cooling, it was fed to an ultrafiltration device (DDS35 type, 9 m ² , membrane molecular weight cut off: 20000) 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 5.2 to 5.4. Next, the PH-adjusted concentrated milk is mixed with an equal amount of hot water at a temperature of approximately 85°C to instantly bring the temperature of the concentrated milk to 56°C.
A curd was produced by heating and coagulating at ℃. The resulting curd was separated from the hot water and subjected to kneading using a kneading machine (used in Japanese Patent Publication No. 58-48145) to impart plasticity to the curd. The obtained plasticized curd was stretched using an extruder to obtain 36 kg of fibrous cheese having a fibrous structure. The fibrous cheese thus obtained was stored at a temperature of 5° C. and the changes in its fibrous properties over time were investigated. Table 1 shows the results. For comparison, in the above example, 0.0015% of rennet (derived from Mucor racemosus) was added to the concentrated milk together with a lactic acid bacteria starter by ultrafiltration to coagulate the concentrated milk to produce a curd, and the resulting curd was processed in the same manner as above. The fibrous cheese obtained by kneading and stretching was also stored in the same manner and the changes in fibrous properties were investigated. The results are also shown in Table 1.

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Claims (1)

[Claims] 1. Curd is produced by instantaneously heating and coagulating concentrated milk obtained by ultrafiltration with pH adjusted to 5.0 to 5.7 without adding milk-clotting enzyme, and then the curd is A method for producing a cheese product capable of retaining fibrous properties, which comprises forming a fibrous structure through kneading and stretching. 2. The method for producing a cheese product according to claim 1, wherein the pH is adjusted by adding a lactic acid bacteria starter. 3. The method for producing a cheese product according to claim 1, wherein the concentrated milk is mixed with an equal amount of boiling water at about 85°C and the temperature is instantaneously raised. 4. The method for producing a cheese product according to claim 1, which comprises mixing concentrated milk with hot water and instantaneously raising the temperature.