Fresh cheese, method for its manufacture and method for improving the residual aftertaste

Abstract

To provide a fresh cheese having excellent residual aftertaste, in a fresh cheese, the ratio of the content of an aroma component selected from at least one of γ-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) is adjusted to be equal to or more than a threshold value set with respect to residual aftertaste.

Description

Technical Field

[0001] This invention relates to fresh cheese, its manufacturing method, and methods for improving residual aftertaste. Background Technology

[0002] The consumption of natural cheese in Japan is on the rise. There are over 2,000 types of natural cheese, classified according to their fat content, moisture content, whether they are ripened, and whether mold has been added. Compared to ripened cheese, fresh cheese, which is not ripened, is characterized by its relatively high moisture content and fresh milk aroma and refreshing tartness. Fresh cheeses range from cream cheese, which has a smooth and soft texture, to pasta firata, which aims for a more elastic texture. Fresh cheese is typically made by heating and pasteurizing raw milk or concentrated milk, then adding organic acids such as lactic acid and citric acid, lactic acid bacteria, and rennet to create curd.

[0003] Fresh cheese, with its soft texture, is not only eaten directly as a spread on pastries and biscuits, but also widely used in secondary processing as an ingredient in pastries / bread, processed foods, and processed cheese products. Representative examples of fresh cheese include: cream cheese, mascarpone cheese, white cheese, cottage cheese, quark cheese, pastafilata cheese (including mozzarella, burrata, cassava, scamozza, fronds, and shredded cheese), etc.

[0004] In recent years, various studies have been conducted from the perspective of improving the texture of fresh cheese. For example, it has been reported that by setting the hardness and surface roughness of the cut surface within a specific range, fresh cheese with moderate hardness and smooth texture can be provided (Patent Document 1).

[0005] On the other hand, in the case of cheese, especially fresh cheese, improving the flavor according to consumer preferences is also an important issue from the perspective of further stimulating consumer demand. For example, it has been reported that if milk minerals are added in a controlled amount during the cheese-making process, dairy products with characteristic milk flavor characteristics can be obtained (Patent Document 2). In addition, the relationship between various aroma components of cheese and cheese preference was investigated by identifying the aroma components contained in cheddar cheese and conducting sensory evaluation (Non-Patent Document 1).

[0006] On the other hand, there are no reports of any technical means to improve the lingering aftertaste in fresh cheese.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2002-253116

[0010] Patent Document 2: Japanese Patent Application Publication No. 2018-117568

[0011] Non-patent literature

[0012] Non-patent literature 1: Dr. Airi Morita, Doctoral Dissertation, University of Tokyo, "Development of a Deliciousness Evaluation and Design Method for Natural Cheese Based on Texture Engineering" (2014) Summary of the Invention

[0013] The present invention was made in view of the problems of the prior art mentioned above, and one of its objectives is to provide fresh cheese with excellent residual flavor.

[0014] In view of the above-mentioned problems, the inventors conducted in-depth research and found that the ratio of the content of specific aroma components to hardness (content of specific aroma components / hardness) in fresh cheese is related to the residual aftertaste. By adjusting the ratio of the content of specific aroma components to hardness, it is possible to give fresh cheese an excellent residual aftertaste. This invention is based on the above insights.

[0015] According to one embodiment of the present invention, the following [1] to

[16] can be provided.

[0016] [1] A fresh cheese comprising at least one aroma component selected from γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to the hardness of the fresh cheese (content of aroma component / hardness) satisfies at least one of the following (i) to (vi):

[0017] (i) The content (ppb) / hardness (gf) of γ-dodecanolone is above 0.80 ppb / gf.

[0018] (ii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is above 0.26 ppb / gf.

[0019] (iii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is above 0.86 ppb / gf.

[0020] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is above 0.33 ppb / gf.

[0021] (v) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.06 ppb / gf.

[0022] (vi) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.13 ppb / gf.

[0023] [2] The fresh cheese according to [1], wherein (i) the content (ppb) / hardness (gf) of γ-dodecanolide is 1.17 ppb / gf or more.

[0024] [3] The fresh cheese according to [1] or [2], wherein (ii) the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is 0.42 ppb / gf or more.

[0025] [4] Fresh cheese according to any one of [1] to [3], wherein the total amount (ppb) / hardness (gf) of (iii) 2-heptanone and γ-dodecanolide is 1.23 ppb / gf or more.

[0026] [5] Fresh cheese according to any one of [1] to [4], wherein the total amount (ppb) / hardness (gf) of (iv) 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is 0.48 ppb / gf or more.

[0027] [6] The fresh cheese according to any one of claims 1 to 5, wherein the total amount (ppb) / hardness (gf) of (v)γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone is 1.59 ppb / gf or more.

[0028] [7] Fresh cheese according to any one of [1] to [6], wherein the total amount (ppb) / hardness (gf) of (vi)2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone is 1.65 ppb / gf or more.

[0029] [8] Fresh cheese according to any one of [1] to [7], wherein the fresh cheese is Pastafilata cheese.

[0030] [9] A packaged food or containerized food comprising any one of [1] to [8] fresh cheese.

[0031]

[10] The packaged or containerized food as described in [9], wherein all or part of the fresh cheese is protected from light.

[0032]

[11] A method for manufacturing fresh cheese, comprising the step of adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese (content of aroma component / hardness) to a threshold set with reference to residual aftertaste.

[0033]

[12] The method according to

[11] includes the following steps:

[0034] (1) The process of preparing a curd containing the aforementioned aroma components; and

[0035] (2) Adjusting the ratio of the content of the aforementioned aroma components to the hardness, the process of obtaining fresh cheese from the aforementioned curd.

[0036]

[13] A method for manufacturing Pastafilata cheese, comprising the following steps: adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of Pastafilata cheese (content of aroma component / hardness) to a threshold set with reference to residual aftertaste.

[0037] The aforementioned aroma components are added in any one or more of the following steps: the step of preparing curd, the step of mixing curd, and the step of immersing the mixed fresh cheese in brine.

[0038]

[14] The method according to any one of

[11] to

[13] , wherein the fresh cheese is any one of [1] to [8].

[0039]

[15] A method for improving the residual aftertaste of fresh cheese, comprising the step of adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese (content of aroma component / hardness) to a threshold set with reference to the residual aftertaste.

[0040]

[16] The method according to

[15] , wherein the fresh cheese is any one of [1] to [8].

[0041] According to the present invention, it is possible to impart an excellent residual aftertaste to fresh cheese. Attached Figure Description

[0042] Figure 1 This is a graph showing the correlation between the ratio of γ-dodecanolide content to hardness (γ-dodecanolide content / hardness) and sensory evaluation results regarding residual aftertaste.

[0043] Figure 2This is a graph showing the correlation between the ratio of cis-4-hydroxy-6-dodecenoic acid lactone content to hardness (cis-4-hydroxy-6-dodecenoic acid lactone content / hardness) and the sensory evaluation results regarding the residual aftertaste.

[0044] Figure 3 This is a graph showing the correlation between the total amount of 2-heptanone and γ-dodecanolide as a percentage of hardness ((2-heptanone + γ-dodecanolide) / hardness) and sensory evaluation results regarding residual aftertaste.

[0045] Figure 4 This is a graph showing the correlation between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone as a percentage of hardness ((2-heptanone + cis-4-hydroxy-6-dodecenoic acid lactone) / hardness) and sensory evaluation results regarding residual aftertaste.

[0046] Figure 5 This is a graph showing the correlation between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone as a percentage of hardness ((γ-dodecanolide + cis-4-hydroxy-6-dodecenoic acid lactone) / hardness) and sensory evaluation results regarding residual aftertaste.

[0047] Figure 6 This is a graph showing the correlation between the total amount of three aroma components (2-heptanone, γ-dodecanoic acid lactone, and cis-4-hydroxy-6-dodecenoic acid lactone) and hardness (total amount of three aroma components / hardness) and the sensory evaluation results regarding the residual aftertaste. Detailed Implementation

[0048] In this instruction manual, "fresh cheese" refers to natural cheeses that are almost unripened or completely unripened, such as Pastafilata (mozzarella, burrata, shredded cheese, etc.), cream cheese, quark cheese, white cheese, cottage cheese, mascarpone cheese, halloumi cheese, feta cheese, etc. It should be noted that Pastafilata cheese refers to cheeses that require the Pastafilata process in their production. The Pastafilata process involves heating the cheese curd at a suitable pH while kneading until large lumps disappear, and then mixing and stretching until the texture becomes smooth.

[0049] According to one embodiment of the present invention, a fresh cheese is provided in which the ratio of the content of an aroma component selected from at least one of γ-dodecen-4-olide (denoted as cis-4-hydroxy-6-dodecenolide) to hardness (content of aroma component / hardness) is adjusted to a threshold or higher as reference to a residual aftertaste.

[0050] According to a preferred embodiment of the present invention, the fresh cheese satisfies at least one of the following (i) to (vi).

[0051] (i) The content (ppb) / hardness (gf) of γ-dodecanolone is above 0.80 ppb / gf.

[0052] (ii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is above 0.26 ppb / gf.

[0053] (iii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is above 0.86 ppb / gf.

[0054] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is above 0.33 ppb / gf.

[0055] (v) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.06 ppb / gf.

[0056] (vi) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.13 ppb / gf.

[0057] This invention is not bound by any theory. The reasoning for the superior residual aftertaste of fresh cheese that satisfies at least one of (i) to (vi) above can be inferred from the fact that the lower the firmness of the fresh cheese, the easier it is to perceive the aroma components when consuming it. Therefore, for example, assuming the content of aroma components remains constant, it can be inferred that lower firmness makes it easier to perceive a superior residual aftertaste.

[0058] According to a preferred embodiment of the invention, fresh cheese preferably satisfies (vi).

[0059] According to one embodiment of the present invention, the threshold value of γ-dodecanolide content (ppb) / hardness (gf) is typically 0.80 ppb / gf or 0.85 ppb / gf, preferably 1.17 ppb / gf or 1.21 ppb / gf, and more preferably 1.54 ppb / gf or 1.57 ppb / gf. Furthermore, the upper limit of the ratio of γ-dodecanolide content (ppb) to hardness (gf) is not particularly limited, for example, it is 6.4 ppb / gf.

[0060] According to one embodiment of the present invention, the threshold value of the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.26 ppb / gf or 0.30 ppb / gf, preferably 0.42 ppb / gf or 0.44 ppb / gf, and more preferably 0.57 ppb / gf or 0.58 ppb / gf. Furthermore, the upper limit of the ratio of the content (ppb) of cis-4-hydroxy-6-dodecenoic acid lactone to hardness (gf) is not particularly limited, for example, it is 2.4 ppb / gf.

[0061] According to one embodiment of the present invention, the threshold (lower limit) of the ratio of 2-heptanone content (ppb) to hardness (gf) is typically 0.053 (ppb / gf) or 0.055 (ppb / gf), preferably 0.063 (ppb / gf) or 0.073 (ppb / gf), and more preferably 0.077 (ppb / gf) or 0.093 (ppb / gf). Furthermore, the upper limit of the ratio of 2-heptanone content (ppb) to hardness (gf) is not particularly limited, for example, it is 0.31 (ppb / gf).

[0062] According to one embodiment of the invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is typically 0.85 ppb / gf or 0.93 ppb / gf, preferably 1.22 ppb / gf or 1.23 ppb / gf, and more preferably 1.50 ppb / gf or 1.61 ppb / gf. Furthermore, the upper limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is not particularly limited, for example, it is 6.0 ppb / gf.

[0063] According to one embodiment of the present invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.33 ppb / gf or 0.35 ppb / gf, preferably 0.48 ppb / gf or 0.50 ppb / gf, and more preferably 0.63 ppb / gf or 0.64 ppb / gf. Furthermore, the upper limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is not particularly limited, for example, it is 2.0 ppb / gf.

[0064] According to one embodiment of the present invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is typically 1.06 ppb / gf or 1.15 ppb / gf, preferably 1.59 ppb / gf or 1.65 ppb / gf, and more preferably 2.16 ppb / gf. Furthermore, the upper limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is not particularly limited, for example, it is 8.7 ppb / gf.

[0065] According to one embodiment of the present invention, the aforementioned threshold value of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone is typically 1.13 ppb / gf or 1.21 ppb / gf, preferably 1.65 ppb / gf or 1.71 ppb / gf, and more preferably 2.18 ppb / gf or 2.22 ppb / gf. Furthermore, the upper limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone is not particularly limited, for example, it is 8.8 ppb / gf.

[0066] The content of various aroma components in fresh cheese can be determined using GS-MS analysis. Details of the determination conditions can be performed according to Test Example 2 described later. Specifically, in order to evaluate the residual aftertaste in the nasal cavity, the preferred method for determining aroma components is to extract the sample (fresh cheese) with acetone and then analyze it using headspace gas chromatography (DHS).

[0067] In fresh cheese, the content of 2-heptanone is typically 5–260 ppb, preferably 10–250 ppb, and more preferably 15–200 ppb.

[0068] In fresh cheese, the content of γ-dodecyl lactone is typically 150–2600 ppb, preferably 200–2500 ppb, and more preferably 220–2000 ppb.

[0069] In fresh cheese, the content of cis-4-hydroxy-6-dodecenoic acid lactone is typically 50–2600 ppb, preferably 60–2500 ppb, and more preferably 70–2000 ppb.

[0070] In fresh cheese, the total amount of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone is typically 205–5460 ppb, preferably 270–5250 ppb, and more preferably 305–4600 ppb.

[0071] In addition, the hardness of fresh cheese can be measured as follows: Wrap fresh cheese cut into cubes with 2cm sides in plastic wrap to prevent the surface from drying out, let it stand at 10°C for 2 hours to adjust the temperature, and then use a cylindrical plunger to test the hardness. The sample thickness was compressed by 75% at a rate of 1.0 mm / s, and the maximum test force was measured. Further details of the test conditions can be found in Test Example 2 described later.

[0072] There is no particular limitation on the hardness of fresh cheese, which is usually 50 to 3000 gf, preferably 65 to 2800 gf, and more preferably 80 to 2500 gf.

[0073] In addition, there are no particular limitations on the moisture content, fat content, and fat content (FDM) of fresh cheese; these can be appropriately set according to the desired type and properties of fresh cheese.

[0074] The moisture content of fresh cheese is typically 30–82% by mass, preferably 35–80% by mass, and more preferably 40–70% by mass.

[0075] It should be noted that when the fresh cheese is Pastafilata, the moisture content is preferably 40-60% by mass, more preferably 42-55% by mass. Maintaining the moisture content of the fresh cheese as Pastafilata within the above range improves its quality from a microbiological and fiber-maintaining perspective. It should also be noted that if other ingredients, production methods, and fermentation periods are the same, there is a tendency for higher moisture content to result in lower firmness.

[0076] Fresh cheese typically has a fat content of 0–45% by mass, preferably 3–40% by mass, and more preferably 15–35% by mass.

[0077] The FDM content of fresh cheese is typically 0–85% by mass, preferably 18–80% by mass, and more preferably 20–75% by mass. If the production method and fermentation period of fresh cheese are the same, there is a tendency for the higher the FDM, the lower the hardness.

[0078] According to one embodiment of the invention, the fresh cheese is one in which the ratio of aroma components to hardness is adjusted to a desired range to impart a lingering aftertaste. The lingering aftertaste of the fresh cheese can be determined based on the sensory evaluation of Test Example 3 described later. According to a preferred embodiment, the lingering aftertaste of the fresh cheese is not merely an enhancement of the simple milk flavor or a richness of the milk flavor, but also a creamy aftertaste that lingers in the nasal cavity after ingesting and chewing the fresh cheese.

[0079] Furthermore, fresh cheese can be packaged or containerized. Therefore, according to one aspect of the present invention, packaged or containerized food containing the aforementioned fresh cheese can be provided. Additionally, from the viewpoint of suppressing the volatilization and decomposition of aroma components, it is preferable that the entire (entire surface) or a portion of the fresh cheese is light-proof in both the packaging and the container used with the fresh cheese. If partial light protection is used, it is more preferable that half of the fresh cheese is light-proof. The shape of the packaging and container is not limited. Examples of packaging and containers include, for example, plastic containers, soft leather bags, self-standing soft leather bags, jars, bottles, etc. The material of the packaging and container is preferably partially or entirely light-proof; for example, by using materials such as aluminum foil, aluminum vapor-deposited film, films layered with paper, jars, brown bottles, and UV-resistant plastics, it is possible to suppress the light degradation and oxidation of the cheese and preservation liquid, and to more significantly enhance the residual aftertaste of the cheese.

[0080] According to one embodiment of the present invention, those skilled in the art can appropriately adjust the conditions of each manufacturing step to produce fresh cheese, such that it reaches or exceeds the threshold predetermined by using the ratio of the aroma components to hardness as an indicator. Therefore, according to a preferred embodiment of the present invention, a method for producing fresh cheese can be provided, comprising the step of adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese (content of aroma component / hardness) to a threshold predetermined by reference to residual aftertaste. According to a more preferred embodiment, the fresh cheese satisfies at least one of (i) to (vi) above.

[0081] Furthermore, according to a more specific embodiment of the present invention, the method for manufacturing the above-mentioned fresh cheese includes the following steps:

[0082] (1) The process of preparing a curd containing the above-mentioned aroma components; and

[0083] (2) The process of adjusting the ratio of the content of the above aroma components to the hardness to obtain the above fresh cheese from the above curd.

[0084] It should be noted that, according to the preferred method, the above-mentioned step (1) includes the step of adding a fragrance containing the above-mentioned aroma components.

[0085] Furthermore, according to a preferred embodiment, the process in (2) above includes the following steps:

[0086] Under environmental management conditions where the volatilization or decomposition of the aforementioned aroma components is inhibited,

[0087] Soften the cheese, and / or

[0088] The process of fermenting fresh cheese.

[0089] According to the preferred method, the process of (2) above includes the process of adjusting the fat content, FDM and final moisture content of fresh cheese in order to adjust the hardness.

[0090] The following describes a specific example of the method for manufacturing the above-described fresh cheese. According to an embodiment of the present invention, by appropriately combining the manufacturing conditions described below, it is possible to adjust the ratio of the content of aroma components selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese (content of aroma components / hardness) to a desired range.

[0091] In the production of the aforementioned fresh cheese, firstly, raw milk, partially skimmed milk, concentrated milk, and cream are standardized. Organic acids and lactic acid bacteria starter are added to the pasteurized and cooled milk mixture while stirring. Next, rennet is added to the resulting mixture and allowed to coagulate. Then, the coagulated mixture is cut and whey peptides are removed while stirring, followed by temperature-controlled stirring. Finally, the curd is separated from the whey peptides, compressed, and the whey peptides are removed. The optimal pH is then confirmed to yield the curd. It should be noted that the curd can also be frozen.

[0092] The freezing method for the curd is based on conventional curd freezing methods, but a quick-freezing method is particularly preferred. The frozen curd is stored at a temperature below -20°C, more preferably below -50°C, and preferably below -80°C for longer storage. In this invention, commercially available frozen curd can be thawed, and some or all of it can be used.

[0093] The lactic acid bacteria starter used in the manufacture of fresh cheese can be any lactic acid bacteria that can be used in fresh cheese, and its genus and species are arbitrary. For example, well-known lactic acid bacteria such as Lactobacillus, Lactobacillus brevis, L. bulgaricus, and thermophilic bacteria can be listed. The preferred lactic acid bacteria starter is Lactobacillus, L. bulgaricus, or thermophilic bacteria. Regarding the addition of organic acids, organic acids such as lactic acid, acetic acid, and citric acid, and inorganic acids such as phosphoric acid are used. Alternatively, well-known acids used in food and / or food additives can be directly added to the raw milk.

[0094] Next, for Pastafilata cheese, the generated curd and / or thawed curd is heated, stretched, appropriately shaped, and then cooled to obtain fresh cheese. After cooling, the fresh cheese can be left to stand and mature (ferment). Alternatively, the fresh cheese can be packaged or stored in containers as desired before or after standing.

[0095] In the production of the aforementioned fresh cheese, the aroma components and firmness of the fresh cheese can be adjusted in various ways by modifying the composition of the raw milk. Raw milk refers to unpasteurized raw milk, which can be cow's milk, goat's milk, or other raw milk, but cow's milk is preferred. Furthermore, raw milk containing high amounts of aroma components such as γ-dodecanolactone, cis-4-hydroxy-6-dodecenoic acid lactone, and 2-heptanone is preferred. Additionally, considering the desired firmness of the fresh cheese, raw milk with a suitable fat content, fat content (FDM), and proportion is preferred. Suitable raw milk includes, for example, raw milk from Hokkaido, and more preferably, raw milk from Tokachi, Hokkaido. For example, raw milk containing 60% or more of Hokkaido-origin or raw milk from Tokachi, Hokkaido is preferred.

[0096] It should be noted that in the production of the aforementioned fresh cheese (e.g., Pastafilata cheese), the aroma components of the fresh cheese can also be adjusted by adding commercially available flavorings containing γ-dodecanolide, cis-4-hydroxy-6-dodecenoic acid lactone, 2-heptanone, etc. There are no restrictions on the timing of adding flavorings, but it is preferable to perform this process in one or more of the following steps: adding the flavorings to the raw milk, preparing the curd, mixing the curd, and soaking the cheese in brine. Considering the potential loss of flavorings, it is preferable to do so in the steps of preparing the curd to room temperature or in the mixing process.

[0097] Furthermore, to enhance the milky texture of fresh cheese, adjustments can be made by increasing the amount of curd or lactones in fresh cheese, or by adding lactones to curd or fresh cheese.

[0098] Furthermore, in the production of flavored milk, its composition can be adjusted according to the final aroma component content, hardness, type, and properties of various fresh cheeses. For example, a cream separator can be used to separate skim milk and cream from undiluted raw milk, and then these skim milk and cream can be mixed into flavored milk at a specified mixing ratio to adjust the milk fat content. In addition, whole milk, partially skimmed milk, skim milk, powdered milk, and cream can also be used as raw materials in the production of flavored milk. Furthermore, concentrated milk that has been concentrated through methods such as heating concentration, centrifugal concentration, membrane filtration concentration, vacuum concentration, and freeze concentration can also be used.

[0099] In addition, it is preferable to standardize the milk by standardizing the added milk according to the final aroma component content, hardness, type and properties of various fresh cheeses.

[0100] In the standardized milk pasteurization process, heating conditions can be set according to the final aroma component content, hardness, type, and properties of various fresh cheeses. Heating conditions can be, for example, at approximately 60°C for 30 minutes, or at approximately 72–75°C followed by 15 seconds of heat sterilization (HTST sterilization).

[0101] After the heat sterilization process, the temperature can be rapidly cooled to approximately 40°C using a plate heat exchanger, for example.

[0102] In addition, the pH and rate of pH change of standardized milk can be set taking into account the final hardness of various fresh cheeses. For example, the pH of standardized milk can be set to around 5 to 6.5.

[0103] Furthermore, the amount of rennet used in curd preparation can be set considering the final firmness of various fresh cheeses. The amount of rennet added is the amount needed to induce curdling in approximately 20–40 minutes. The amount of rennet relative to standardized milk can be, for example, 10–300 ppm or 10–100 ppm.

[0104] After adding rennet, the cutting size of the curd during the curd making process can be selected with reference to the final firmness of the fresh cheese.

[0105] Furthermore, the heating method for curd can be appropriately selected based on the final aroma component content, firmness, type, and properties of various fresh cheeses. Examples of heating methods for curd include immersing the cheese curd in hot water at 70–80°C, using steam, Joule heating, and microwave heating. From the viewpoint of suppressing the reduction of aroma components and milk components, steam heating, Joule heating, and microwave heating are preferred methods. Moreover, the above heating methods are particularly suitable for cases where the fresh cheese is Pastafilata.

[0106] In addition, for curds that have formed due to acidification, stabilizers and / or butter can be added. The addition process can be performed either before or after the mixing and fat globule dispersion processes. Alternatively, when both stabilizers and butter are added, the stabilizer can be added to the butter first, followed by the addition to the curd. In this case, homogenizing the butter with the added stabilizer improves the dispersion of the stabilizer. As stabilizers added during the addition process, thickening polysaccharides such as carboxymethyl cellulose, alginate, locust bean gum, tara gum, guar gum, xanthan gum, gellan gum, and pectin can be used, as well as gelatin. Dietary fibers such as cellulose and indigestible dextrin can also be used, or both can be used together. The content of the aforementioned stabilizers in the curd is preferably 5% by mass or less.

[0107] From the viewpoint of producing the desired fresh cheese, the curd obtained using the above method is preferably rich in aroma components containing at least one of cis-4-hydroxy-6-dodecenoic acid lactone and γ-dodecenoic acid lactone. Furthermore, the curd preferably further contains 2-heptanone.

[0108] The content of γ-dodecanolide in the curd is usually 150 to 15,000 ppb, preferably 200 to 10,000 ppb, and more preferably 220 to 8,000 ppb.

[0109] The content of cis-4-hydroxy-6-dodecenoic acid lactone in the curd is typically 50–7000 ppb, preferably 60–6000 ppb, and more preferably 80–5000 ppb.

[0110] The content of 2-heptanone in the curd is usually 5 to 500 ppb, preferably 10 to 400 ppb, and more preferably 5 to 300 ppb.

[0111] In the curd, the total amount of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is typically 205 to 22,500 ppb, preferably 270 to 16,400 ppb, and more preferably 305 to 8,800 ppb.

[0112] The curd containing the above-mentioned components can be prepared from raw milk, but it can also be used by thawing pre-made frozen curd, or by appropriately mixing curd prepared from raw milk with thawed frozen curd. The preparation of the curd is preferably carried out when the content of aroma components (2-heptanone, γ-dodecanoic acid lactone, cis-4-hydroxy-6-dodecenoic acid lactone, etc.) is confirmed to be within the desired range.

[0113] In the production of fresh cheese, emulsification and mixing can be performed using emulsifiers, mixers, etc. Emulsifiers can be of various types, such as kettle-type, cooker-type with twin screws, or hot-cylinder type. Mixing machines, for example, using a twin-screw extruder, can simultaneously perform the aforementioned heating and stretching processes.

[0114] The shaping method for fresh cheese can be appropriately selected based on the type of cheese and the desired firmness. For example, in the case of Burrata cheese, it is preferable to add cream during the stretching and shaping process to prevent leakage, then cool and fill it into containers. Similarly, in the case of shredded cheese, it is preferable to stretch and shape it after the stretching process of Pastafilata cheese, then cut / cool it, soak it in brine, and then fill it into containers. In particular, in the case of Pastafilata cheese, the firmness of the cheese prepared from curd can also be adjusted by mixing.

[0115] Alternatively, fresh cheese can be allowed to stand appropriately after production. The standing of fresh cheese is preferred from the viewpoint that fermentation increases the aroma components. The standing temperature is not particularly limited, but is for example -80 to 10°C, preferably -50 to 8°C, and more preferably -40 to 6°C. The temperature for mozzarella is preferably 1 to 10°C, and most preferably 2 to 6°C. The standing period is, for example, 7 to 120 days, 10 to 90 days, and preferably 15 to 60 days.

[0116] Furthermore, the conditions for filling fresh cheese into containers can be set to a desired range depending on the type and properties of the fresh cheese. For example, in the case of mozzarella, the curd is shaped after stretching (mixing), but it can also be cooled after shaping and then filled into a container with a preservative solution, which can be filled with sterilizing water or a preservative solution. In this case, from the viewpoint of suppressing the stickiness of the fresh cheese surface, it can contain 0.1 to 2.0% by weight of sodium chloride. If calcium chloride is added to the preservative solution, it is preferable to also add 0.05 to 0.25% by weight of calcium chloride in a dihydrate form. Furthermore, from the viewpoint of preventing microbial contamination, preservatives such as nisin and sodium acetate can also be included in the preservative solution. The pH of the preservative solution can be arbitrarily determined, for example, it can be determined to be pH 4 to 7. For the case of direct consumption, pH 5 to 7 is preferred for the pH of the preservative solution. To impart a milky feel, 0.5 to 2% by weight of whey peptides can also be added to the preservative solution.

[0117] The pH of fresh cheese is typically 4–7, but can be adjusted according to desired cheese properties. For Pastafilata cheeses such as mozzarella, a pH of 5.0–6.3 is preferred, considering factors such as maintaining fiber content, shelf life, and flavor when eaten directly. Under the same production method and composition, there is a tendency for higher pH levels to result in lower firmness.

[0118] It should be noted that, in the above manufacturing process, aroma components selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone may also be added appropriately. The present invention also includes the above-mentioned methods.

[0119] Additionally, according to other aspects of the present invention, a method for improving the residual aftertaste of fresh cheese can be provided, comprising the step of adjusting the ratio of the content of an aroma component comprising at least one selected from γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to a threshold set with reference to the residual aftertaste. According to a preferred embodiment, the method for manufacturing fresh cheese satisfies at least one of (i) to (vi) above.

[0120] Methods to improve the residual aftertaste of fresh cheese can be implemented based on the above-mentioned fresh cheese and its manufacturing methods.

[0121] The preferred embodiments of the present invention are described below.

[0122] Method 1. A fresh mozzarella cheese comprising at least one aroma component selected from γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) satisfies at least one of the following (i) to (vi):

[0123] (i) The content (ppb) / hardness (gf) of γ-dodecanolactone is 0.80 ppb / gf or more, preferably 1.17 ppb / gf or more, more preferably 1.54 ppb / gf or more, for example, 1.54 ppb / gf or more and 2.50 ppb / gf or less.

[0124] (ii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is 0.26 ppb / gf or more, preferably 0.42 ppb / gf or more, more preferably 0.57 ppb / gf or more, for example 0.57 ppb / gf or more and 0.95 ppb / gf or less.

[0125] (iii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolactone is 0.86 ppb / gf or more, preferably 1.23 ppb / gf or more, more preferably 1.61 ppb / gf or more, for example, 1.61 ppb / gf or more and 2.55 ppb / gf or less.

[0126] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is 0.33 ppb / gf or more, preferably 0.48 ppb / gf or more, more preferably 0.63 ppb / gf or more, for example, 0.63 ppb / gf or more and 1.01 ppb / gf or less.

[0127] (v) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is 1.06 ppb / gf or more, preferably 1.58 ppb / gf or more, more preferably 2.16 ppb / gf or more, for example 2.16 ppb / gf or more and 3.40 ppb / gf or less.

[0128] (vi) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is 1.13 ppb / gf or more, preferably 1.65 ppb / gf or more, more preferably 2.18 ppb / gf or more, for example 2.18 ppb / gf or more and 3.50 ppb / gf or less.

[0129] Method 2. A packaged or containerized food comprising the fresh mozzarella cheese described in Method 1.

[0130] Method 3. The packaged or containerized food according to Method 2, wherein all or part of the fresh mozzarella cheese is protected from light.

[0131] Method 4. A method for manufacturing fresh mozzarella cheese, comprising the following steps: adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) to a threshold set with reference to residual aftertaste.

[0132] Method 5. The method according to Method 4 includes the following steps:

[0133] (1) The process of preparing a curd containing the aforementioned aroma components; and

[0134] (2) Adjusting the ratio of the content of the aforementioned aroma components to the hardness, the process of obtaining fresh mozzarella cheese from the aforementioned curd.

[0135] Method 6. A method for manufacturing fresh mozzarella cheese, comprising the following steps: adjusting the ratio (content of aroma component / hardness) of aroma component content to the hardness of fresh mozzarella cheese to a threshold set with reference to residual aftertaste.

[0136] The aforementioned aroma components are added in any one or more of the following steps: the step of preparing curd, the step of mixing curd, and the step of soaking the mixed fresh mozzarella cheese in brine.

[0137] Method 7. A method for improving the residual aftertaste of fresh mozzarella cheese, comprising the step of: adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) to a threshold set with reference to the residual aftertaste.

[0138] Example

[0139] The following description provides examples of the present invention, but the invention is not limited thereto. It should be noted that, unless otherwise specified, the measurement methods and units described in this specification are based on Japanese Industrial Standards (JIS). Furthermore, unless otherwise specified, "%" represents "mass %".

[0140] Experimental Example 1: Production of Fresh Cheese

[0141] [Experimental Area 1]

[0142] Standardized milk was obtained using raw bovine milk (Tochigi-produced), skim milk, and cream. The milk was pasteurized (to 75°C) and cooled to 36°C. 10% lactic acid was added dropwise to the resulting milk to bring the pH to 6.2. At pH 6.2, a prescribed amount of frozen lactic acid bacteria starter (Chr. Hansen Holding A / S) was added and mixed while stirring in an incubator for 20 minutes. Then, 50 ppm of rennet (Chr. Hansen Holding A / S) was added to the resulting mixture, and it was kept coagulated. The mixture was cut into 1 cm cubes and slowly stirred. After stirring at 36°C for 30 minutes, the curd was separated from the whey peptides. Finally, it was aged in an incubator at 40°C, and the whey peptides were removed by compression using a pump, yielding a cheese curd with 52% FDM and a pH of 5.2.

[0143] Next, the curd is heated to 75°C in hot water, stretched, and then cooled and shaped into a spherical form.

[0144] The obtained fresh cheese was left to stand at a constant temperature of 4°C for 27 days. The resulting fresh cheese contained 62% moisture, 20.5% fat, and 54% FDM.

[0145] [Experimental Area 2]

[0146] The same procedure was followed as in test area 1. The cheese curd was heated to 75°C in hot water, stretched, and then cooled and shaped into balls to obtain fresh cheese.

[0147] The obtained fresh cheese was left to stand in a constant temperature room at 4°C for 36 days.

[0148] The resulting fresh cheese contained 60% moisture, 21.6% fat, and 54% FDM.

[0149] [Experimental Area 3]

[0150] Using raw milk from cattle (produced in Tokachi, Hokkaido), skim milk, and cream, curd was obtained from standardized milk, which was then stretched with steam. Otherwise, fresh cheese was obtained through the same process as in test area 1, and then left to stand for 36 days after production.

[0151] The resulting fresh cheese contained 60% moisture, 21.6% fat, and 54% FDM.

[0152] [Experimental Area 4]

[0153] Using raw milk from cattle (produced in Tokachi, Hokkaido), skim milk, and cream, curd was obtained from standardized milk, stretched with steam, and otherwise fresh cheese was obtained through the same operation as in test area 1. After manufacturing, it was left to stand for 9 days.

[0154] The resulting fresh cheese contained 60% moisture, 18.4% fat, and 46% FDM.

[0155] [Experimental Zone 5]

[0156] Using raw bovine milk (from Tochigi Prefecture), skim milk, and cream, curd was obtained from standardized milk. 2-Hepagon (manufactured by Tokyo Chemical Industry Co., Ltd.), γ-dodecanoic acid lactone (manufactured by Hasegawa Flavors Co., Ltd.), and cis-4-hydroxy-6-dodecenoic acid lactone (manufactured by Hasegawa Flavors Co., Ltd.) were added at 4 ppm, 200 ppm, and 50 ppm, respectively. The curd was stretched in hot water, and otherwise fresh cheese was obtained by the same operation as in test area 1. After manufacturing, it was left to stand for 9 days.

[0157] The resulting fresh cheese contained 67% moisture, 13.9% fat, and 42% FDM.

[0158] Experimental Example 2: Analysis of Fresh Cheese

[0159] The hardness and aroma of the fresh cheese obtained in Experiment Example 1 were determined under the following conditions.

[0160] Hardness testing

[0161] The hardness was measured as follows. The measurement was performed four times, and the average value was calculated.

[0162] (1) Wrap fresh cheese cut into cubes with 1 side 2cm in plastic wrap to prevent the surface from drying out, and let it stand at 10℃ for 2 hours to adjust the temperature and obtain the test sample.

[0163] (2) The hardness of the sample (N=4) was determined using the Ez Test (Shimadzu Corporation) under the following conditions. Specifically, the hardness measuring fixture (resin cylindrical plunger) used in the Ez Test... The sample is mounted on the sample. At a sample temperature of 10°C, the strain is set to 75% of the sample thickness, the measurement speed is set to 1.0 mm / s, and the maximum test force (hardness) is measured.

[0164] Aroma Analysis

[0165] Collect 2g of homogenized fresh cheese in a sealed 50ml centrifuge tube, add 8ml of acetone and IS (cyclooctanol 10ppm 100μL), and stir at 50rpm for 15 minutes using a shaker (Sugiyama-gen). After centrifugation at 2000rpm for 10 minutes at 4°C, dehydrate approximately 7ml with 2g of anhydrous sodium sulfate, and collect 200μl into a 10ml vial.

[0166] Next, aroma components were captured using an automated sampler MPS2 (GERSTEL) employing the Full Evaporation DHS method. Specifically, the sample was purged with nitrogen at 100 ml / min for 5 minutes at 40°C, followed by purging at 100 ml / min for 20 minutes, adsorbing the aroma components of the vial onto the collecting agent TenaxTA. Thermal desorption of TenaxTA was performed using a TDU.

[0167] GS-MS analysis was performed using an Agilent GC7890A and MS5975C (Catalytic Technologies Ltd.) column, with a DB-WAXUI column (0.25 mm × 0.25 μm × 30 M) (Catalytic Technologies Ltd.). The GC-MS analytical conditions were: holding at 40 °C for 2.5 min, then ramping at 15 °C / min to 150 °C, and then ramping at 5 °C / min to 240 °C, holding for 10 min. Under these conditions, the contents of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone were determined.

[0168] The results are shown in Table 1.

[0169] [Table 1]

[0170]

[0171] Experimental Example 3: Sensory Evaluation

[0172] For the fresh cheese obtained in Experiment Example 1, the "aftertaste" was evaluated on a 5-level scale by 10 trained subjects using the following rating system, and the average score was calculated.

[0173] It should be noted that the 10 participants were all experts in cheese and had conducted sensory evaluations of cheese more than twice a month. Among the 10 participants, 8 had more than 10 years of sensory evaluation experience, 1 had 7 years of sensory evaluation experience, and 1 had 4 years of sensory evaluation experience.

[0174] score

[0175] 1 point: Very short

[0176] 2 points: Short

[0177] 3 points: Slightly longer

[0178] 4 points: Long

[0179] 5 points: Very long

[0180] [Table 2]

[0181]

[0182] Experimental Example 4: Correlation Analysis

[0183] Correlation analysis was conducted by calculating the correlation coefficient between the ratio of aroma component amount to hardness in Example 1 (aroma component amount / hardness: ppb / gf) and the sensory evaluation results of Example 3.

[0184] The results are shown in Tables 3-8 below.

[0185] Regarding γ-dodecanolactone, an aroma component

[0186] The relationship between the content of γ-dodecanolide and the hardness ratio (ppb / gf) and the sensory evaluation results of Experiment Example 4 is shown in Table 3.

[0187] [Table 3]

[0188]

[0189] Furthermore, the correlation between the content of γ-dodecanolactone and the ratio of hardness with the sensory evaluation results of Example 3 is as follows: Figure 1 As shown.

[0190] A correlation was confirmed between the content (ppb) / hardness (gf) of γ-dodecanolactone and the residual aftertaste. Specifically, it was confirmed that: when the content is 0.80 ppb / gf or higher, for example, 0.85 ppb / gf or higher, it becomes a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the content is 1.17 ppb / gf or higher, for example, 1.21 ppb / gf or higher, it becomes a fresh cheese with a longer-lasting creamy aftertaste remaining in the nasal cavity (score 3.5); and when the content is 1.54 ppb / gf or higher, for example, 1.57 ppb / gf or higher, it becomes a fresh cheese with an even more pronounced creamy aftertaste remaining in the nasal cavity (score 4 or higher).

[0191] cis-4-hydroxy-6-dodecenoic acid lactone

[0192] The relationship between the content of cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 4.

[0193] [Table 4]

[0194]

[0195] Furthermore, the correlation coefficient between the content of cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 2 As shown.

[0196] The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone was confirmed to be correlated with the residual aftertaste. In particular, it was confirmed that: when the content is 0.26 ppb / gf or higher, for example, 0.30 ppb / gf or higher, it becomes a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the content is 0.42 ppb / gf or higher, for example, 0.44 ppb / gf or higher, it becomes a fresh cheese with a longer-lasting creamy aftertaste remaining in the nasal cavity (score 3.5); and when the content is 0.57 ppb / gf or higher, for example, 0.58 ppb / gf or higher, it becomes a fresh cheese with an even more pronounced creamy aftertaste remaining in the nasal cavity (score 4 or higher).

[0197] Regarding the combination of the two aroma components

[0198] 2-Hepanotone and γ-Dodecyl lactone

[0199] The relationship between the total amount of 2-heptanone and γ-dodecanolide (2-heptanone + γ-dodecanolide) and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 5.

[0200] [Table 5]

[0201]

[0202] In addition, the correlation coefficient between the total amount of 2-heptanone and γ-dodecanone and the hardness ratio (amount of aroma components / hardness: ppb / gf) and the sensory evaluation results of Experimental Example 3 is as follows: Figure 3 As shown.

[0203] A correlation was confirmed between the total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolactone and the residual aftertaste. Specifically, it was confirmed that: when the ppb / gf is 0.85 or higher, for example 0.93 or higher, it becomes a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the ppb / gf is 1.22 or higher, for example 1.23 or higher, it becomes a fresh cheese with a longer-lasting creamy aftertaste remaining in the nasal cavity (score 3.5); and when the ppb / gf is 1.50 or higher, for example 1.61 or higher, it becomes a fresh cheese with an even more pronounced creamy aftertaste remaining in the nasal cavity (score 4 or higher).

[0204] 2-Hepanotone and cis-4-hydroxy-6-dodecenoic acid lactone

[0205] The relationship between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone (2-heptanone + cis-4-hydroxy-6-dodecenoic acid lactone) and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 6.

[0206] [Table 6]

[0207]

[0208] In addition, the correlation coefficient between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 4 As shown.

[0209] It was confirmed that the total amount (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone was correlated with the residual aftertaste. In particular, it was confirmed that: when the amount was 0.33 ppb / gf or higher, for example, 0.35 ppb / gf or higher, it became a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the amount was 0.48 ppb / gf or higher, for example, 0.50 ppb / gf or higher, it became a fresh cheese with a creamy aftertaste remaining in the nasal cavity for a longer period of time; and when the amount was 0.63 ppb / gf or higher, for example, 0.64 ppb / gf or higher, it became a fresh cheese with a creamy aftertaste remaining in the nasal cavity even more.

[0210] γ-Dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone

[0211] The relationship between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone (γ-dodecanolide + cis-4-hydroxy-6-dodecenoic acid lactone) and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 7.

[0212] [Table 7]

[0213]

[0214] Furthermore, the correlation coefficient between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 5 As shown.

[0215] It was confirmed that the total amount (ppb) / hardness (gf) of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone was correlated with the residual aftertaste. In particular, it was confirmed that: when the ppb / gf was 1.06 or higher, for example, 1.15 or higher, it became a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the ppb / gf was 1.59 or higher, for example, 1.65 or higher, it became a fresh cheese with a longer-lasting creamy aftertaste remaining in the nasal cavity (score 3.5); and when the ppb / gf was 2.16 or higher, it became a fresh cheese with an even more pronounced creamy aftertaste remaining in the nasal cavity (score 4 or higher).

[0216] Regarding the combination of the three aroma components

[0217] The relationship between the total amount of the three aroma components (2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone) and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 8.

[0218] [Table 8]

[0219]

[0220] In addition, the correlation coefficient between the total amount of the three aroma components and the ratio of hardness and the sensory evaluation results of Experiment Example 3 is as follows: Figure 6 As shown.

[0221] The correlation between the total amount (ppb) / hardness (gf) of the three aroma components and the residual aftertaste was confirmed. In particular, it was confirmed that: when the ppb / gf is 1.13 or higher, for example, 1.21 or higher, it becomes a fresh cheese with a creamy aftertaste remaining in the nasal cavity; when the ppb / gf is 1.65 or higher, for example, 1.71 or higher, it becomes a fresh cheese with a longer-lasting creamy aftertaste remaining in the nasal cavity (score 3.5); and when the ppb / gf is 2.18 or higher, for example, 2.22 or higher, it becomes a fresh cheese with an even more pronounced creamy aftertaste remaining in the nasal cavity (score 4 or higher).

Claims

1. A fresh cheese comprising at least one aroma component selected from 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to the hardness of the fresh cheese, i.e., the content of the aroma component / hardness, satisfies the following (i)~(vi): (i) The content / hardness of γ-dodecanolactone is above 0.80 ppb / gf. (ii) The content / hardness of cis-4-hydroxy-6-dodecenoic acid lactone is above 0.26 ppb / gf. (iii) The total stoichiometry of 2-heptanone and γ-dodecanolide / hardness is above 0.86 ppb / gf. (iv) The total stoichiometry / hardness of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is above 0.33 ppb / gf. (v) The total stoichiometry / hardness of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.06 ppb / gf. (vi) The total stoichiometry / hardness of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.13 ppb / gf. The fresh cheese has a moisture content of 60-67% and a fat content of 13.9-21.6%.

2. The fresh cheese according to claim 1, wherein, (i) The content / hardness of γ-dodecanolide is above 1.17 ppb / gf.

3. The fresh cheese according to claim 1 or 2, wherein, (ii) The content / hardness of cis-4-hydroxy-6-dodecenoic acid lactone is above 0.42 ppb / gf.

4. The fresh cheese according to claim 1 or 2, wherein, (iii) The total amount of 2-heptanone and γ-dodecanolide / hardness is above 1.23 ppb / gf.

5. The fresh cheese according to claim 1 or 2, wherein, (iv) The total stoichiometry / hardness of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is above 0.48 ppb / gf.

6. The fresh cheese according to claim 1 or 2, wherein, (v) The total stoichiometry / hardness of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.58 ppb / gf.

7. The fresh cheese according to claim 1 or 2, wherein, (vi) The total stoichiometry / hardness of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.65 ppb / gf.

8. The fresh cheese according to claim 1 or 2, wherein, The fresh cheese mentioned is Pastafilata cheese.

9. A packaged or containerized food comprising the fresh cheese as described in claim 1 or 2.

10. The packaged food or containerized food according to claim 9, wherein, Fresh cheese is completely or partially shaded.

11. A method for manufacturing fresh cheese, comprising the step of: adjusting the ratio of the content of an aroma component selected from at least one of 2-heptanone, γ-dodecanolactone, and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese, i.e., the content of the aroma component / hardness, to a threshold set with reference to residual aftertaste. The fresh cheese has a moisture content of 60-67% and a fat content of 13.9-21.6%. The threshold satisfies the following (i)~(vi): (i) The content / hardness of γ-dodecanolactone is above 0.80 ppb / gf. (ii) The content / hardness of cis-4-hydroxy-6-dodecenoic acid lactone is above 0.26 ppb / gf. (iii) The total stoichiometry of 2-heptanone and γ-dodecanolide / hardness is above 0.86 ppb / gf. (iv) The total stoichiometry / hardness of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is above 0.33 ppb / gf. (v) The total stoichiometry / hardness of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.06 ppb / gf. (vi) The total stoichiometry / hardness of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is above 1.13 ppb / gf.

12. The method according to claim 11, comprising the following steps: (1) The process of preparing a curd containing the aroma components; and (2) The process of adjusting the ratio of the aroma components to the hardness to obtain fresh cheese from the curd.

13. A method for manufacturing fresh cheese, comprising the step of: adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese, i.e., the content of the aroma component / hardness, to a threshold set with reference to residual aftertaste. The aroma component is added in any one or more of the following steps: the step of preparing the curd, the step of mixing the curd, and the step of soaking the mixed fresh cheese in brine. The fresh cheese is the fresh cheese as described in claim 1 or 2.

14. A method for improving the residual aftertaste of fresh cheese, comprising the step of: adjusting the ratio of the content of an aroma component selected from at least one of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese, i.e., the content of aroma component / hardness, to a threshold set with reference to the residual aftertaste. The fresh cheese is the fresh cheese as described in claim 1 or 2.

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