Fibrous cheese and production method thereof

Abstract

To provide a fibrous cheese that has appropriate softness, reduces dirt adhering to hands and nails, easily disintegrates in the mouth, offers excellent texture, and is easy to chew.SOLUTION: A fibrous cheese is such that, when a chewing simulation test is conducted under specific conditions using a chewing simulation device equipped with artificial chewing teeth inside a chewing container, the impulse value ranges from 30 N s to 646 N s inclusive and the maximum volume of chewed sections is 1310 mm3 or less.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to fibrous cheese and a method for making the same. [Background technology]

[0002] Natural cheese is becoming established in the Japanese market. Depending on the degree of maturation, natural cheese can be classified into so-called matured natural cheese, which allows you to enjoy the flavor of matured milk ingredients, and so-called non-mature natural cheese, which allows you to enjoy a fresh milk flavor. Furthermore, depending on its hardness, natural cheese can be classified into extra-hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese. Thus, there are many types of natural cheese, depending on the degree of maturation and physical properties (texture).

[0003] Among natural cheeses, mozzarella cheese and the like are obtained by curdling raw milk, separating cheese curds and whey, draining the whey, and kneading the cheese curds while heating them in hot water or steam. The kneaded cheese is then extruded or stretched, and then cooled and solidified to obtain a columnar fibrous cheese in which thread-like fibers are formed along the extrusion direction. This is because when the heated and kneaded elastic soft cheese curds are stretched in a certain direction by extrusion or stretching, the sub-micelles that form the casein micelles in the cheese are deformed or stretched in the extrusion direction without being attached to each other, forming a thread-like fibrous protein structure in which the protein matrix is ​​stretched directionally along the extrusion or stretching direction.

[0004] In this way, fibrous cheese has a certain degree of fibrousness along the extrusion direction or stretching direction. Therefore, it can be torn by hand along the fiber direction. Conventional techniques for fibrous cheese include, for example, the techniques disclosed in the following Patent Documents 1 to 4. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2012-183032 A [Patent Document 2] JP 2016-67319 A [Patent Document 3] International Publication No. 2004 / 095936 [Patent Document 4] Japanese Patent Application Publication No. 57-138342 Summary of the Invention [Problem to be solved by the invention]

[0006] However, conventional fibrous cheeses have problems such as (1) being hard and (2) being too large in volume and shape, and improvements are required. Generally, fibrous cheeses are eaten by tearing them into small pieces with the hands, and the (1) hardness mentioned above makes it easy for fingers and nails to get dirty, and the cheese is difficult to break apart in the mouth, resulting in a poor texture and making it difficult for people with weak chewing power to chew. In addition, if the (2) volume or shape is too large, small eaters, especially children and the elderly, cannot eat it all in one sitting, and as a result, the moisture in the remaining fibrous cheese evaporates and hardens, or the cheese is contaminated by fingers, and the remaining fibrous cheese is unsanitary, so it is eventually discarded, resulting in food loss.

[0007] Therefore, an object of the present invention is to provide a fibrous cheese that has an appropriate softness, is less likely to stain hands and nails, disintegrates easily in the mouth with an excellent texture, and is easy to chew, and a method for producing the same. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems, and as a result, have found that the above problems can be solved by setting the impulse value measured under specific mastication conditions of fibrous cheese and the maximum volume of the slice after mastication within specific ranges, thereby completing the present invention.

[0009] The present invention comprises the following configuration. 1. A fibrous cheese, which, when a chewing simulation test is conducted under the following conditions (1) to (9) using a chewing simulator equipped with chewing dummy teeth in a chewing container, has an impulse value of 30 N s to 646 N s and a maximum volume of a piece after the chewing simulation test of 1,310 mm 3 The following are fibrous cheeses: (1) Shape of the fibrous cheese sample: cylindrical. (2) Size of the cylindrical sample: The cross-sectional area of ​​the cut surface obtained by cutting the sample perpendicular to the longitudinal direction of the fiber is 177 mm 2 and the length in the longitudinal direction of the fiber is 15 mm. (3) Masticatory artificial teeth: An upper jig and a lower jig are provided in a chewing container, and the upper jig has a structure in which a triangular prism-shaped main tooth form having a length of 59 mm and an apex angle of 120° and a triangular prism-shaped secondary tooth form having a length of 59 mm and an apex angle of 60° are crossed at the same height, the main tooth form has a structure in which cubic convex portions with sides of 6 mm and height of 1 mm are arranged at intervals of 1 mm at the point where it comes into contact with the cylindrical sample, and the secondary tooth form does not have the convex portions, the upper jig and the lower jig are in a male and female relationship, and the top of the main tooth form and the bottom of the female form of the lower jig that meshes with the top of the main tooth form are in the shape of an arc with a curvature radius of 3 mm. (4) Biting force: The cylindrical sample is placed in the biting portion formed between the upper jig and the lower jig, and the maximum biting force is 200 N in the biting / tearing direction and the crushing direction against the cylindrical sample. (5) Chewing speed: The reciprocating motion of the lower jig relative to the upper jig is counted as one motion, and the chewing speed was 60 times / min. (6) Chewing direction and number of times: The reciprocating motion of the lower jig relative to the upper jig was counted as one time, and there were 10 times in the chewing direction and 10 times in the crushing direction, totaling 20 times. (7) Chewing time: 20 seconds (8) Saliva addition flow rate: A 0.02% by mass xanthan gum aqueous solution was used as the artificial saliva, and the flow rate of the artificial saliva added between the upper and lower jigs was 4 ml / min. Note that 1 ml of the artificial saliva was added to the lower jig before the chewing simulation test. (9) Chewing simulation test environment temperature: 32 to 34°C. 2. Cross-sectional area is 50 mm 2 More than 400mm 2 2. The fibrous cheese according to claim 1, wherein the fiber length is 5 mm or more and 30 mm or less. 3. A fibrous cheese as described in claim 1, having a mass of less than 50 g. 4. The fibrous cheese described in claim 3, wherein the mass is 0.5 g or more and 40 g or less. 5. A fibrous cheese according to any one of 1 to 4 above, which is packaged by any one of a vacuum packaging method, a gas replacement packaging method, and a packaging method including an oxygen scavenger. 6. A method for producing fibrous cheese, comprising at least a step of adjusting the maturity of cheese curd to 4% or more and 9% or less, and / or adjusting the FDM of the cheese curd to 55% or more and 75% or less. 7. A method for producing fibrous cheese according to 6 above, comprising the steps of heating and kneading the cheese curd obtained after the adjusting step, forming the cheese curd into a desired shape, and cutting the cheese curd. Effect of the Invention

[0010] In one embodiment of the present invention, the fibrous cheese has an impulse value of 30 N·s or more and 646 N·s or less, and a maximum volume of a slice after mastication of 1310 mm 3 Since the above-mentioned properties are satisfied, it is possible to provide a fibrous cheese having an appropriate softness, being prevented from staining hands and nails, being easily disintegrated in the mouth, having an excellent texture, and being easy to chew.

[0011] Furthermore, a method for producing fibrous cheese according to one embodiment of the present invention includes at least an adjustment step of adjusting the maturity of cheese curd prepared from raw milk to between 4% and 9% and / or adjusting the FDM of the cheese curd to between 55% and 75%, thereby making it possible to produce a fibrous cheese that has an appropriate softness, is less likely to stain hands or nails, disintegrates easily in the mouth, has an excellent texture, and is easy to chew. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a perspective view of one embodiment of the fibrous cheese of the present invention. [Diagram 2] FIG. 2 is a diagram illustrating the shape of the fibrous cheese used in the examples and comparative examples. [Diagram 3] FIG. 3 is a graph showing the relationship between the measurement results of the impulse value and the results of the sensory evaluation regarding hardness. [Figure 4] FIG. 4 is a graph showing the relationship between the measurement results of the maximum volume of the slices after mastication and the results of the sensory evaluation regarding the ease of disintegration. [Diagram 5] Fig. 5(a) is a perspective view for explaining an upper jig for the chewing pseudo tooth, and Fig. 5(b) is a perspective view for explaining a lower jig for the chewing pseudo tooth. [Figure 6] Fig. 6(a) is a schematic longitudinal cross-sectional view of the main tooth profile 24 and the sub-tooth profile 26. Fig. 6(b) is a plan view of the main tooth profile. Fig. 6(c) is a diagram for explaining the top of the main tooth profile 24 and the bottom of the female die of the lower jig. [Figure 7] Fig. 7(a) is a diagram for explaining the biting and tearing direction, and Fig. 7(b) is a diagram for explaining the grinding direction. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below with reference to the accompanying drawings, but the present invention is not limited to the following embodiments and can be modified as desired without departing from the gist of the present invention. In addition, the symbol "to" indicating a numerical range is used to mean that the numerical values ​​before and after it are included as the lower and upper limits.

[0014] The fibrous cheese in the embodiment of the present invention is also known as pasta filata cheese, and refers to cheese having a certain elasticity and a fibrous structure that can be torn into thread-like pieces. The reason why the fibrous cheese has the above-mentioned characteristics is that when the elastic and soft cheese curd that has been heated and kneaded in the manufacturing process is stretched in a certain direction by extrusion molding, the sub-micelles that form the casein micelles in the cheese curd deform in the extrusion direction while being neither attached nor separated from each other, forming a long thread-like fibrous protein structure along the extrusion direction.

[0015] The fibrous cheese according to the embodiment of the present invention has an impulse value of 30 N·s or more and 646 N·s or less and a maximum volume of a slice after chewing of 1,310 mm when a chewing simulation test is conducted under the following conditions (1) to (9) using a chewing simulator equipped with chewing dummy teeth in a chewing container. 3 The lower limit of the impulse value is preferably 50 N·s or more.

[0016] (1) Shape of the fibrous cheese sample: cylindrical. (2) Size of the cylindrical sample: The cross-sectional area of ​​the cut surface obtained by cutting the sample perpendicular to the longitudinal direction of the fiber is 177 mm 2 and the length in the longitudinal direction of the fiber is 15 mm. (3) Masticatory artificial teeth: An upper jig and a lower jig are provided in a chewing container, and the upper jig has a structure in which a triangular prism-shaped main tooth form having a length of 59 mm and an apex angle of 120° and a triangular prism-shaped secondary tooth form having a length of 59 mm and an apex angle of 60° are crossed at the same height, the main tooth form has a structure in which cubic convex portions with sides of 6 mm and height of 1 mm are arranged at intervals of 1 mm at the point where it comes into contact with the cylindrical sample, and the secondary tooth form does not have the convex portions, the upper jig and the lower jig are in a male and female relationship, and the top of the main tooth form and the bottom of the female form of the lower jig that meshes with the top of the main tooth form are in the shape of an arc with a curvature radius of 3 mm. (4) Biting force: The cylindrical sample is placed in the biting portion formed between the upper jig and the lower jig, and the maximum biting force is 200 N in the biting / tearing direction and the crushing direction against the cylindrical sample. (5) Chewing speed: The reciprocating motion of the lower jig relative to the upper jig is counted as one motion, and the chewing speed was 60 times / min. (6) Chewing direction and number of times: The reciprocating motion of the lower jig relative to the upper jig was counted as one time, and there were 10 times in the chewing direction and 10 times in the crushing direction, totaling 20 times. (7) Chewing time: 20 seconds (8) Saliva addition flow rate: A 0.02% by mass xanthan gum aqueous solution was used as the artificial saliva, and the flow rate of the artificial saliva added between the upper and lower jigs was 4 ml / min. Note that 1 ml of the artificial saliva was added to the lower jig before the chewing simulation test. (9) Chewing simulation test environment temperature: 32 to 34°C.

[0017] First, the fibrous cheese sample used in the chewing simulation test will be described. The fibrous cheese sample is cylindrical, as shown in Figure 2. The cylindrical shape referred to here includes a roughly cylindrical shape. The size of the cylindrical sample was 177 mm2 in cross section obtained by cutting the sample perpendicular to the longitudinal direction of the fiber as shown in FIG. 2and the length in the longitudinal direction of the fiber is 15 mm. The method for adjusting the sample size is not particularly limited as long as it does not impede the effects of the present invention, and can be, for example, by carrying out one or more methods such as cutting, rolling and bundling, and arranging in parallel.

[0018] Next, the chewing simulator will be described with reference to the drawings. The chewing simulator is provided with a chewing simulant tooth in a chewing container (not shown). FIG. 5(a) is a perspective view for explaining an upper jig in the chewing simulant tooth. In the embodiment of FIG. 5(a), the upper jig 12 has a structure in which a triangular prism-shaped main tooth form 24 having a length of 59 mm and an apex angle of 120° and a triangular prism-shaped sub-tooth form 26 having a length of 59 mm and an apex angle of 60° are crossed in a cross shape so that they are at the same height on a cylindrical base 22. The length of the main tooth form 24 and the sub-tooth form 26 means the length in the longitudinal direction of the main tooth form 24 and the sub-tooth form 26 (the length of the apex of the triangular prism). 5(b) is a perspective view for explaining the lower jig in the chewing artificial tooth. The lower jig 14 forms a female mold with respect to the male mold of the upper jig 12, and has a structure that meshes with the primary tooth form 24 and the secondary tooth form 26 of the upper jig 12.

[0019] FIG. 6(a) is a schematic cross-sectional view of the major tooth 24 and the minor tooth 26 in the longitudinal direction. As shown in FIG. 6(a), the major tooth 24 is a triangular prism with an apex angle of 120°, and the minor tooth 26 is a triangular prism with an apex angle of 60°. As shown in the plan view of FIG. 6(b), the major tooth 24 has cubic convex portions 28 arranged at intervals of 1 mm at the points where it contacts the cylindrical sample. The cubic convex portions 28 have a structure with a side length of 6 mm and a height of 1 mm. In other words, a groove with a width of 1 mm is formed between adjacent convex portions 28. On the other hand, the minor tooth 26 does not have the cubic convex portion 28. As described above, the longitudinal length L of the triangular prism-shaped major tooth 24 and the minor tooth is 59 mm. As shown in FIG. 6(c), the top 122 of the main tooth profile 24 and the bottom 144 of the female die of the lower jig each have an arc shape with a radius of curvature of 3 mm.

[0020] In the biting force of the condition (4), the biting direction is the direction in which the bottom 144 of the female mold of the lower jig 14 moves vertically toward the major tooth profile 24 of the upper jig 12 (similar to the minor tooth profile 26), as shown in FIG. 7(a). On the other hand, the grinding direction is the direction in which the inclined surface of the female mold of the lower jig 14 moves vertically toward the major tooth profile 24 of the upper jig 12 and then moves along the inclined surface of the male mold of the major tooth profile 24 of the upper jig 12 (similar to the minor tooth profile 26), as shown in FIG. 7(b). In either direction, a maximum force of 200 N is applied to the cylindrical sample S in the biting direction and the grinding direction. Here, the maximum force of 200 N means that a force of 200 N is applied when the cylindrical sample S remains solid, but a force of less than 200 N can be applied when the cylindrical sample becomes fluid. The upper jig 12 and the lower jig 14 can be formed from, for example, an acrylic resin, an ABS (acrylonitrile-butadiene-styrene copolymer) resin, or a fluorine-containing resin such as polyvinylidene fluoride.

[0021] In addition, the chewing speed of the condition (5) is 60 times / min, where one reciprocating motion of the lower jig relative to the upper jig is counted as one motion. Here, the reciprocating motion means both the drive in the biting / tearing direction and the drive in the crushing direction.

[0022] In addition, in the condition (6) regarding the direction and number of times of chewing, the reciprocating motion of the lower jig relative to the upper jig is counted as one time, and the total number of times is 20 times, which is 10 times in the chewing direction and 10 times in the crushing direction. Here, the chewing is performed by performing 10 reciprocating motions in the chewing direction and then 10 reciprocating motions in the crushing direction. In this case, during the ten reciprocating movements in the biting and tearing direction, after each vertical reciprocating movement is completed, the jaw rotates 90° around the vertical axis as the axis of rotation, and then the next vertical reciprocating movement is started, thereby alternating between chewing by the primary teeth 24 and chewing by the secondary teeth 26. Also, in the 10 reciprocating movements in the grinding direction, after each vertical reciprocating movement is completed, the food is rotated 90° around the vertical axis as the rotation axis, and then the next vertical reciprocating movement is started, so that chewing by the primary teeth 24 and chewing by the secondary teeth 26 alternate. In this way, the drive in the biting and tearing directions and the drive in the crushing directions in the chewing simulation test are performed by repeating a reciprocating motion in the vertical direction and a rotational motion about the vertical direction as the rotation axis.

[0023] In addition, in the condition (7) chewing time, 20 seconds means the time required for a total of 20 reciprocations, including 10 reciprocations in the chewing direction and 10 reciprocations in the crushing direction, with each reciprocating movement of the lower jig relative to the upper jig counting as one reciprocation.

[0024] In addition, in the saliva addition flow rate of the above condition (8), it is preferable that the artificial saliva is continuously introduced from artificial saliva inflow members (e.g., tubes) that are evenly distributed in the circumferential direction at four locations on the lower jig 14. In addition, it is preferable to perform one chewing motion (motion of biting the upper jig and the lower jig together) on the upper jig 12 and the lower jig 14 before the test.

[0025] The environmental temperature of the chewing simulation test under condition (9) is 32 to 34° C. and is adjusted by any method.

[0026] In the present invention, the impulse value means a value obtained by integrating the force data measured by performing the mastication simulation test over time. That is, for example, in a mastication simulation device, a sensor incorporated or embedded in the upper jig or the lower jig measures the physical quantity applied to the upper jig or the lower jig. Then, a measurement control unit that controls the vertical reciprocating motion of the lower jig relative to the upper jig and the rotational motion around the vertical axis of rotation measures the physical quantity applied to the upper jig or the lower jig from the output of the sensor. The measurement control unit can obtain impulse data by integrating the measured force data over time. In the present invention, the impulse value is 646 N·s or less, and the smaller this value is, the softer the fibrous cheese is and the smaller the force required for mastication is, and the effect of the present invention is improved. For example, it is preferably 600 N·s or less, more preferably 552 N·s or less, even more preferably 545 N·s or less, and particularly preferably 540 N·s or less. Moreover, the lower limit of the impulse value is preferably 50 N·s or more.

[0027] In addition, the maximum volume of the slice after chewing was 1310 mm as mentioned above. 3 The smaller this value is, the easier it is to break down fibrous cheese. For example, 1200mm 3 It is preferable that the length is less than 1000 mm. 3 It is preferable that the length is less than 831 mm. 3 More preferably, it is 700 mm or less. 3 More preferably, it is 600 mm or less. 3 It is particularly preferred that:

[0028] The maximum volume of the slice after mastication can be measured by using a one-shot 3D shape measuring machine VR-5200 (manufactured by KEYENCE Corporation) on the slice of the sample after the impulse value has been measured.

[0029] The fibrous cheese of the present invention has a cross-sectional area of ​​50 mm 2 More than 400mm 2It is preferable that the diameter of the fiber is 5 mm or less and the length in the longitudinal direction of the fiber is 5 mm or more and 30 mm or less. Fibrous cheese having this shape can further enhance the effect of the present invention that it easily disintegrates in the mouth, has an excellent texture, and is easy to chew.

[0030] Fig. 1 is a perspective view of one embodiment of the fibrous cheese of the present invention. In Fig. 1, for convenience of explanation, the fibrous cheese is shown to have a cylindrical outer shape, but the outer shape of the fibrous cheese in the embodiment of the present invention is not limited to this. For example, the cross section of the fibrous cheese may be elliptical, triangular or polygonal with more than two sides, or star-shaped. It may also be conical or rectangular.

[0031] The fibrous cheese 10 in FIG. 1 has, for example, a cylindrical outer shape, and its size is 50 mm 2 in cross-sectional area as shown in the preferred embodiment. 2 More than 400mm 2 It is preferable that the cross-sectional area is 5 mm or less and the length in the longitudinal direction of the fibers is 5 mm or more and 30 mm or less (hereinafter, this may be referred to as a specific shape). The cross-sectional area referred to here is the area of ​​a cut surface when the fibrous cheese 10 is cut in a direction perpendicular to the longitudinal direction of the fibers. As described above, by having such a shape, the effects of the present invention are enhanced, and there is an advantage that it is easy to cut (easy to bite and tear). The longitudinal direction of the fibers shown in FIG. 1 roughly coincides with the extrusion direction when the fibrous cheese 10 is produced by extrusion molding, and when the produced fibrous cheese is columnar, it corresponds to its height direction.

[0032] The cross-sectional area of ​​the fibrous cheese of the present invention is 100 mm 2 More than 300mm 2 Less than 150mm is preferable. 2 More than 250mm 2 The length of the fibrous cheese of the present invention in the longitudinal direction of the fibers is more preferably 10 mm or more and 25 mm or less, and even more preferably 15 mm or more and 20 mm or less.

[0033] The fibrous cheese of the present invention preferably has a mass of less than 50 g. Such a mass provides better disintegration in the mouth and an appropriate volume, making it easier for small eaters, such as children and the elderly, to finish the cheese in one sitting, and reducing the risk of contamination of fingers or the environment and waste. The mass of the fibrous cheese of the present invention is more preferably from 0.5 g to 40 g, even more preferably from 1 g to 25 g, and particularly preferably from 1 g to 5 g.

[0034] The fibrous cheese of the present invention preferably has an FDM of 40% to 75%, more preferably 50% to 70%, and even more preferably 55% to 65%. When the FDM of the fibrous cheese of the present invention is in the above range, fat globules can penetrate between the fibers, achieving soft, easy-to-disintegrate physical properties. Furthermore, when the FDM of the fibrous cheese of the present invention is 55% or more and 75% or less, the moisture value is preferably 30 to 45%, more preferably 30 to 38%. When the FDM is 40% or more and less than 55%, the moisture value is preferably 40 to 55%, more preferably 45 to 50%. It is preferably 30% or more and 55% or less, more preferably 35% or more and 55% or less, and even more preferably 40% or more and 50% or less. When the moisture value of the fibrous cheese of the present invention is within the above range, appropriate softness can be achieved.

[0035] The fibrous cheese of the present invention can be packaged in a sealed state so as to be in an oxygen-reduced state. Examples of the packaging method include a vacuum packaging method, a gas replacement packaging method, a packaging method using an oxygen scavenger, packaging using an oxygen scavenging material, etc. Among these, the fibrous cheese of the present invention is preferably packaged by any one of the vacuum packaging method, the gas replacement packaging method, and the packaging method using an oxygen scavenger. In the vacuum packaging method, the cheese may be packaged so that the internal pressure is within the range of 3 kPa to 15 kPa. In the gas replacement packaging method, the inside of the packaging material containing the fibrous cheese may be replaced with an inert gas. Examples of inert gases include carbon dioxide gas, nitrogen gas, helium gas, and argon gas. By individually packaging the fibrous cheese using any of the above methods, the growth of microorganisms such as mold can be further suppressed until the cheese is to be eaten.

[0036] The method for producing the fibrous cheese of the present invention will now be described. In one example of the method for producing the fibrous cheese of the present invention, lactic acid bacteria and a milk-clotting enzyme (rennet) are first added to raw milk to cause curdling, followed by cutting and removing whey to obtain cheese curd (first step: cheese curd preparation step). The obtained cheese curd is then heated and kneaded, formed into a desired shape, and cooled and solidified (second step: fibrous cheese preparation step). This produces a fibrous cheese. In particular, the method for producing fibrous cheese of the present invention is characterized in that the first step of cheese curd preparation includes at least an adjustment step of adjusting the maturity of the cheese curd prepared from raw milk to 4% to 9% and / or adjusting the FDM of the cheese curd to 55% to 75%. The fibrous cheese of the present invention is imparted with soft and easy-to-disintegrate properties by adjusting the maturity of the cheese curd to a specific range of 4% to 9% and / or adjusting the FDM of the cheese curd to a specific range of 55% to 75%.

[0037] The method for preparing cheese curd is not particularly limited, and may be a conventional method. For example, a method may be used in which an acid or a milk-clotting enzyme (rennet) is added to raw milk such as cow's milk, goat's milk, or buffalo milk, and the raw milk is separated into a coagulated product (cheese curd) and whey. Commercially available frozen cheese curd may be used. A sterilization step may also be included.

[0038] In the cheese curd preparation step of the first step, in order to adjust the degree of maturity of the prepared cheese curd to 4% or more and 9% or less, it is preferable to mix cheese curds having two different degrees of maturity. That is, by adjusting the degree of maturity of the cheese curd obtained by mixing new cheese curds having a low degree of maturity with old cheese curds having a high degree of maturity, it is possible to impart properties of softness and easy loosening. For example, there is a method of mixing two or more cheese curds having different degrees of maturity in an appropriate ratio.

[0039] Specifically, cheese curds with a ripeness of 0.1 to 5% (first cheese curds with a low ripeness) and cheese curds with a ripeness of 5 to 20% (second cheese curds with a high ripeness) may be kneaded together. The mixing ratio of the first cheese curd having a low ripeness and the second cheese curd having a high ripeness is not particularly limited and is appropriately adjusted so that the finally obtained prepared cheese curd has a desired ripeness. The mixing ratio of the first cheese curd having a low ripeness and the second cheese curd having a high ripeness may be, for example, 10:1 to 1:10 by mass, and examples of the mixing ratio include 1:1, 2:3, and 1:9.

[0040] More specifically, for example, cheese curds with a maturity of 3.2% and cheese curds with a maturity of 14.6% may be kneaded in a ratio of 5:1 to 1:5 on a mass basis.

[0041] The degree of maturity as used herein means the mass ratio (water-soluble N / total N (%)) of water-soluble nitrogen (water-soluble N) to total nitrogen (total N) in the total amount of cheese curd. Water-soluble nitrogen refers to nitrogen contained in peptides or amino acids with a molecular weight of 5,000 Da or less, which are generated by the enzymatic decomposition of proteins during maturation. The content of these in the raw cheese increases as maturation progresses.

[0042] The mass ratio of water-soluble nitrogen (water-soluble N) to total nitrogen (total N) can be calculated by the following calculation method. Maturity (%) = Water-soluble N / Total N (%) = Water-soluble nitrogen content / Total nitrogen content x 100

[0043] The total nitrogen content and the water-soluble nitrogen content can be measured by the following method. [Total nitrogen content] Measured by the Kjeldahl method. [Water-soluble nitrogen content] (1) To 5 g of the sample (cheese curd), add 60 ml of 0.05 M sodium citrate dihydrate solution heated to approximately 50°C, and homogenize using a rotary homogenizer at 8,000 rpm for approximately 3 minutes. (2) Rinse the homogenizer with distilled water and weigh until the weight is 100 g. (3) While stirring with a stirrer, adjust the pH to 4.40 ± 0.05 with 6 N hydrochloric acid solution. (4) Filter through Toyo Filter Paper No. 5A, take 2 ml of the filtrate, and quantify the nitrogen content by the Kjeldahl method. The value obtained is the water-soluble nitrogen content per gram of cheese curd.

[0044] The degree of maturity of the prepared cheese curd is more preferably 5% or more and 9% or less.

[0045] In addition, the FDM of the prepared cheese curd can be adjusted to 55% or more and 75% or less by, for example, mixing cheese curds with different FDMs in an appropriate ratio. For example, two or more cheese curds with different FDMs, each adjusted to an FDM of 15% or more and 75% or less, can be combined in such a ratio that the FDM is adjusted to 55% or more and 75% or less. Specifically, the kneading ratio is not particularly limited, and is appropriately adjusted so that the finally obtained prepared cheese curd has a desired maturity. A curd with an FDM of 30 to 55% (a first curd with a low FDM) and a curd with an FDM of 55 to 80% (a second curd with a high FDM) may be kneaded. For example, a cheese curd with an FDM of 40% and a cheese curd with an FDM of 70% may be kneaded at a constant ratio (by mass). Also, a cheese curd with an FDM of 40% and a cheese curd with an FDM of 70% may be kneaded at a ratio of 1:1 to 100 by mass.

[0046] Furthermore, examples of a method for adjusting the FDM of the prepared cheese curd to 55% or more and 75% or less include adding a specified amount of cream, butter, etc. to the raw material milk.

[0047] Here, FDM as used in the present invention is the ratio (percentage) of fat content divided by solid content. The solid content used in FDM is the sum of protein content and fat content. The protein content described in "Chapter 1 General Components and Related Components" of the Analysis Manual of the 2015 Edition (7th Edition) of the Standard Tables of Food Composition in Japan was measured according to the "Modified Macro Kjeldahl Method" (pp. 12-16) described therein. The fat content was measured according to the "Acid-Ammonia Decomposition Method" (pp. 24-25) described in the same chapter.

[0048] The FDM of the prepared cheese curd is more preferably 60% or more and 70% or less, and further preferably 60% or more and 65% or less.

[0049] The step of adjusting the maturity of the cheese curds and the step of adjusting the FDM of the cheese curds may be performed either alone or both. In particular, it is preferable to perform both the step of adjusting the maturity of the cheese curds and the step of adjusting the FDM of the cheese curds. Furthermore, it is particularly preferable to perform both the step of adjusting the maturity of the cheese curds to 4% or more and 9% or less by mixing cheese curds having two different maturities, and the step of adjusting the FDM of the cheese curds to 55% or more and 75% or less.

[0050] It is also preferable to further include a step of adjusting the moisture content of the resulting fibrous cheese to 30 to 55%. Methods for adjusting the moisture content of the resulting fibrous cheese to the above range include, for example, adjusting the amounts of cream, butter, and water added. When soft and easy-to-break physical properties are achieved by using a high FDM, i.e., when the FDM is 55% or more and 75% or less, the moisture value of the resulting fibrous cheese is more preferably 30 to 45%, and even more preferably 30 to 38%. On the other hand, when soft and easy-to-break physical properties are achieved by adjusting the degree of maturity, the FDM does not need to be high. In other words, when the FDM is 40% or more and less than 55%, the moisture value of the resulting fibrous cheese is more preferably 40 to 55%, and even more preferably 45 to 50%.

[0051] The cheese curd obtained after the preparation step may be subjected to a step of heating and kneading, a step of forming into a desired shape, a step of cutting, and a step of cooling and solidifying.

[0052] The heating and kneading of the cheese curd may be based on a known method and is not particularly limited. For example, the heating method may be a method of heating in hot water. For example, various mixers such as a Kenmix mixer (manufactured by Aikosha Seisakusho) may be used for the kneading method.

[0053] The step of forming into a desired shape and the step of cutting are not particularly limited and can be carried out according to a conventional method. For example, a method of stretching cheese and cutting the stretched cheese into an appropriate length using a blade such as a cutter to obtain fibrous cheese can be mentioned. In this case, as described above, there are suitable ranges for the cross-sectional area, length and mass of the fibrous cheese. The cooling and solidifying step is not particularly limited and can be carried out according to a conventional method.

[0054] The method for producing fibrous cheese of the present invention may further include a step of sealing and packaging the formed fibrous cheese under reduced oxygen conditions. For example, as described above, examples of the packaging methods include vacuum packaging, gas replacement packaging, packaging with an oxygen scavenger, and packaging with oxygen scavenging packaging materials. In the vacuum packaging method, packaging may be performed so that the internal pressure is within the range of 3 kPa to 15 kPa. In the gas replacement packaging method, the inside of the packaging material containing the fibrous cheese may be replaced with an inert gas. Examples of the inert gas include carbon dioxide gas, nitrogen gas, helium gas, and argon gas. By individually packaging the fibrous cheese with any of the above methods, the growth of microorganisms such as mold can be further suppressed until just before eating. EXAMPLES

[0055] The present invention will be described more specifically below with reference to examples and comparative examples.

[0056] [Example 1] After standardization was performed using raw milk and cream, the mixture was pasteurized (at 75°C for 15 seconds) and cooled to 32°C to prepare the stock milk. The stock milk was mixed with 1.5% by mass of lactic acid bacteria starter and 0.03% by mass of calcium chloride, and left to stand in an incubator at 33°C for 30 minutes. Rennet was then added at a rate of 0.0075% by mass, and the mixture was held for 30 minutes to coagulate, cut into 1 cm squares, and whey was discharged while gently stirring. The mixture was stirred strongly from 32°C for 30 minutes to reach 39°C. The curd and whey were separated, milled in a thermostatic chamber at 30°C, and 1% by mass of salt was added, and the mixture was compressed with a hydraulic pump to obtain cheese curd with FDM 64%. The obtained cheese curd was heated to 60°C in hot water, then kneaded in a Kenmix Mixer (manufactured by Aikosha Seisakusho), extruded, and stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cooled to a cylindrical shape as shown in Figure 2 to obtain the fibrous cheese of Example 1. The composition of the obtained fibrous cheese was 39% by mass moisture, 39% by mass fat, and 18% by mass protein. The FDM was 68%. The maturity was 4.3%.

[0057] [Example 2] In Example 1, the FDM of the cheese curd was adjusted to 48%. Half of this cheese curd was stored at 10° C. for 2 months. The water-soluble nitrogen of the half of the cheese curds that were not stored (unripe cheese curds) was 1 mg / g, the total nitrogen content was 94.5 mg / g, and the degree of maturity was 1.1%. The water-soluble nitrogen of the cheese curds that were stored at 10°C for 2 months (ripe cheese curds) was 5.2 mg / g, the total nitrogen content was 94.5 mg / g, and the degree of maturity was 5.5%. The unripe cheese curds and the ripe cheese curds were mixed in a mass ratio of 1:1, heated to 60°C in hot water, kneaded with a Kenmix mixer (manufactured by Aikosha Seisakusho), discharged, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in FIG. 2 while cooling to obtain the fibrous cheese of Example 2. The composition of the obtained fibrous cheese was 48% by mass of moisture, 16% by mass of fat, and 23% by mass of protein. The FDM was 41%. The degree of maturity was 3.3%.

[0058] [Comparative Example 1] A commercially available fibrous cheese A was prepared and used as the fibrous cheese of Comparative Example 1. The composition of this fibrous cheese A was 45% by mass of moisture, 22% by mass of fat, and 28% by mass of protein. The fibrous cheese of Comparative Example 1 had a maturity of 5.4% and an FDM of 40%.

[0059] [Comparative Example 2] String cheese manufactured by Meiji Co., Ltd. was prepared and used as the fibrous cheese of Comparative Example 2. The composition of this fibrous cheese was 51% by mass of moisture, 21% by mass of fat, and 22% by mass of protein. The fibrous cheese of Comparative Example 2 had a maturity of 6.0% and an FDM of 43%.

[0060] [Comparative Example 3] A commercially available fibrous cheese B was prepared and used as the fibrous cheese of Comparative Example 3. The composition of this fibrous cheese was 50% by mass of moisture, 21% by mass of fat, and 22% by mass of protein. The fibrous cheese of Comparative Example 3 had a maturity of 4.3% and an FDM of 42%.

[0061] [Comparative Example 4] In Example 1, the unripe cheese curd (ripeness 3.9%) with the FDM adjusted to 47% and the ripe cheese curd (ripeness 13.1%) with the FDM adjusted to 47% were heated to 60°C in hot water without being mixed, then kneaded with a Kenmix mixer (manufactured by Aikosha Seisakusho), extruded, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Comparative Example 4 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 42% by mass moisture, 23% by mass fat, and 32% by mass protein. The FDM was 42%. The ripeness was 3.9%.

[0062] [Example 3] The fibrous cheese of Example 3 was obtained in the same manner as in Example 1, except that the cheese curd with an FDM adjusted to 46.6% in Example 1 was heated to 60°C in hot water, kneaded in a Kenmix mixer (manufactured by Aikosha Seisakusho), extruded, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The composition of this fibrous cheese was 47% by mass moisture, 21% by mass fat, and 29% by mass protein. The FDM was 42%. The degree of maturity was 7.8%.

[0063] [Example 4] The fibrous cheese of Example 4 was obtained in the same manner as in Example 1, except that the cheese curd with an FDM adjusted to 46.1% in Example 1 was heated to 60°C in hot water, kneaded in a Kenmix mixer (manufactured by Aikosha Seisakusho), extruded, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The composition of this fibrous cheese was 48% by mass moisture, 20% by mass fat, and 28% by mass protein. The FDM was 41%. The degree of maturity was 4.4%.

[0064] [Example 5] In Example 1, cheese curd with FDM 46.2% was heated to 60°C in hot water to obtain cheese curd with FDM 65% by adding butter to adjust the fat content, and then kneaded with a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.). After extrusion, the cheese curd was stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Example 5 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 35% by mass moisture, 39% by mass fat, and 22% by mass protein. The FDM was 64%. The maturity was 3.9%.

[0065] [Example 6] In Example 1, cheese curd with FDM of 46.2% was heated to 60°C in hot water to obtain cheese curd with FDM of 59% by adding butter to adjust the fat content, and then kneaded in a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.). After extrusion, the cheese curd was stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Example 6 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 39% by mass moisture, 33% by mass fat, and 24% by mass protein. The FDM was 58%. The maturity was 3.9%.

[0066] [Example 7] In Example 1, cheese curd with FDM of 46.2% was heated to 60°C in hot water to obtain cheese curd with FDM of 55% by adding butter to adjust the fat content, and then kneaded in a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.). After extrusion, the cheese curd was stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Example 7 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 41% by mass moisture, 30% by mass fat, and 25% by mass protein. The FDM was 55%. The maturity was 3.9%.

[0067] [Example 8] In Example 1, unripe cheese curd (ripeness 3.9%) with FDM adjusted to 46.4% and ripe cheese curd (ripeness 7.8%) with FDM adjusted to 46.4% were mixed and heated to 60°C in hot water, then kneaded with a Kenmix mixer (manufactured by Aikosha Seisakusho), extruded, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Example 8 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 48% by mass moisture, 20% by mass fat, and 28% by mass protein. The FDM was 42%. The ripeness was 5.8%.

[0068] [Example 9] In Example 1, unripe cheese curd (ripeness 3.9%) with FDM adjusted to 46.6% and ripe cheese curd (ripeness 13.1%) with FDM adjusted to 46.6% were mixed and heated to 60°C in hot water, then kneaded with a Kenmix mixer (manufactured by Aikosha Seisakusho), extruded, stretched to a diameter of 1.5 cm and a length in the fiber longitudinal direction of 2.25 cm (stretched 1.5 times), and cut into a cylindrical shape as shown in Figure 2 while cooling. The fibrous cheese of Example 9 was obtained in the same manner as in Example 1. The composition of this fibrous cheese was 46% by mass moisture, 22% by mass fat, and 29% by mass protein. The FDM was 43%. The ripeness was 8.5%.

[0069] <Evaluation method> Impulse measurement A chewing simulation test was performed using the chewing simulator under the following conditions (1) to (9), and the force data obtained by the measurement control unit was integrated over time to obtain impulse value data. The test was performed three times, and the average value was calculated. (1) The shape of the fibrous cheese sample was cylindrical. (2) Size of the cylindrical sample: The cross-sectional area of ​​the cut surface obtained by cutting the sample perpendicular to the longitudinal direction of the fiber is 177 mm 2 and the length in the longitudinal direction of the fiber was 15 mm. The sample size was adjusted by cutting the fibrous cheese of each Example and Comparative Example. (3) Masticatory artificial teeth: An upper jig and a lower jig were provided in a chewing container, and the upper jig had a structure in which a triangular prism-shaped main tooth form having a length of 59 mm and an apex angle of 120° and a triangular prism-shaped secondary tooth form having a length of 59 mm and an apex angle of 60° were crossed at the same height, and the main tooth form had a structure in which cubic convex portions with sides of 6 mm and height of 1 mm were arranged at intervals of 1 mm at the point where it contacted the cylindrical sample, and the secondary tooth form did not have the convex portions, and the upper jig and the lower jig were in a male and female relationship, and the top of the main tooth form and the bottom of the female form of the lower jig that meshed with the top of the main tooth form had an arc shape with a curvature radius of 3 mm. (4) Biting force: The cylindrical sample was placed in the biting portion formed between the upper jig and the lower jig, and a maximum of 200 N was applied to the cylindrical sample in the biting / tearing direction and the crushing direction. (5) Chewing speed: The reciprocating movement of the lower jig relative to the upper jig was counted as one time, and the chewing speed was 60 times / min. (6) Chewing direction and number of times: The reciprocating movement of the lower jig relative to the upper jig was counted as one time, and the chewing direction was counted as 10 times and the crushing direction was counted as 10 times, for a total of 20 times. (7) Chewing time: 20 seconds. (8) Saliva addition flow rate: A 0.02% by mass xanthan gum aqueous solution was used as the artificial saliva, and the artificial saliva was added between the upper and lower jigs at a flow rate of 4 ml / min. Note that 1 ml of the artificial saliva was added to the lower jig before the chewing simulation test. (9) Environmental temperature for chewing simulation test: 32 to 34°C. In the 10 reciprocating movements in the biting / tornig direction and the 10 reciprocating movements in the crushing direction described in (6) above, after each vertical reciprocating movement was completed, the device was rotated 90° around the vertical axis as the axis of rotation, and then the next vertical reciprocating movement was started, thereby alternating between chewing with the primary tooth profile and chewing with the secondary tooth profile.

[0070] Measurement of maximum slice volume after chewing The maximum volume of the slice of the sample after mastication was measured using a one-shot 3D shape measuring instrument VR-5200 (manufactured by KEYENCE Corporation). The measurement was performed three times, and the average value was calculated.

[0071] Sensory evaluation Ten panelists evaluated the "texture" below on a 5-point scale and calculated the average score. Hardness (1 point: very hard, 2 points: hard, 3 points: slightly soft, 4 points: soft, 5 points: very soft) Ease of disentangling (1 point: very difficult to disentangle, 2 points: difficult to disentangle, 3 points: somewhat easy to disentangle, 4 points: easy to disentangle, 5 points: very easy to disentangle) In both cases of hardness and ease of disintegration, a product was deemed to have passed the test if the average score of the 10 panelists was more than 2 points.

[0072] The relationship between the impulse value measurement results and the sensory evaluation results regarding hardness is shown in Table 1 below and FIG.

[0073] [Table 1]

[0074] From the results in Table 1 and Figure 3, a high correlation was observed between the impulse value and the sensory evaluation of hardness (R 2 = 0.88). According to the correlation function between the impulse value and the sensory evaluation, an impulse value of 646 (N·s) or less corresponding to the sensory evaluation can be said to be "soft," and the embodiment satisfies this.

[0075] Next, the relationship between the measurement results of the maximum volume of the slices after chewing and the sensory evaluation results regarding the ease of disintegration is shown in Table 2 below and FIG.

[0076] [Table 2]

[0077] From the results in Table 2 and Figure 4, a high correlation was observed between the maximum volume of the slices after chewing and the sensory evaluation (R 2 =0.8452). The correlation function between the maximum volume of the slice after mastication and the sensory evaluation gave the maximum volume of the slice after mastication of 1310 (mm 3 ) or less, it can be said to be "easy to unravel," and the examples satisfy this.

[0078] From the above results, the fibrous cheeses of Examples 1 to 9 had impulse values ​​of 30 N·s to 646 N·s, were soft, and had a maximum slice volume of 1310 mm after chewing. 3 The results were as follows, making it easy to loosen. On the other hand, the fibrous cheese of Comparative Example 1 had an impulse value of over 646 N·s, which resulted in a hard result. Also, the fibrous cheeses of Comparative Examples 2 to 4 had a maximum slice volume of 1310 mm after mastication. 3 This exceeded the limit, resulting in difficulty in loosening the material. [Explanation of symbols]

[0079] 10. Fibrous Cheese 12 Upper jig 14 Lower jig 22 Pedestal 24 Main tooth profile 26 Minor Tooth Profile 28 Convex 122 Top of main tooth profile 144 Bottom

Claims

1. A fibrous cheese, which, when a chewing simulation test is conducted under the following conditions (1) to (9) using a chewing simulator equipped with chewing dummy teeth in a chewing container, has an impulse value of 30 N·s to 646 N·s and a maximum volume of a piece after the chewing simulation test of 1,310 mm ３ The following are fibrous cheeses: (1) The shape of the fibrous cheese sample: cylindrical. (2) Size of the cylindrical sample: The cross-sectional area of ​​the cut surface obtained by cutting the sample perpendicular to the longitudinal direction of the fiber is 177 mm ２ and the length in the longitudinal direction of the fiber is 15 mm. (3) Masticatory artificial teeth: An upper jig and a lower jig are provided in a chewing container, and the upper jig has a structure in which a triangular prism-shaped main tooth form having a length of 59 mm and an apex angle of 120° and a triangular prism-shaped secondary tooth form having a length of 59 mm and an apex angle of 60° are crossed at the same height, the main tooth form has a structure in which cubic convex portions having a side length of 6 mm and a height of 1 mm are arranged at intervals of 1 mm at the point where it contacts the cylindrical sample, and the secondary tooth form does not have the convex portions, the upper jig and the lower jig are in a male and female relationship, and the top of the main tooth form and the bottom of the female mold of the lower jig that meshes with the top of the main tooth form are in the shape of an arc with a curvature radius of 3 mm. (4) Biting force: The cylindrical sample is placed in the biting portion formed between the upper jig and the lower jig, and the maximum biting force is 200 N in the biting / tearing direction and the crushing direction against the cylindrical sample. (5) Chewing speed: The reciprocating motion of the lower jig relative to the upper jig is counted as one motion, and the chewing speed is 60 times / min. (6) Chewing direction and number of times: The reciprocating movement of the lower jig relative to the upper jig was counted as one time, and there were 10 times in the biting direction and 10 times in the crushing direction, for a total of 20 times. (7) Chewing time: 20 seconds (8) Saliva addition flow rate: A 0.02% by mass xanthan gum aqueous solution was used as the artificial saliva, and the artificial saliva was added between the upper jig and the lower jig at a flow rate of 4 ml / min. Note that 1 ml of the artificial saliva was added to the lower jig before the chewing simulation test. (9) Chewing simulation test environment temperature: 32 to 34°C.

2. Cross-sectional area is 50 mm ２ More than 400 mm ２ 2. The fibrous cheese according to claim 1, wherein the fiber length is 5 mm or more and 30 mm or less.

3. 2. The fibrous cheese of claim 1 having a mass of less than 50 g.

4. The fibrous cheese of claim 3, wherein the mass is from 0.5 g to 40 g.

5. 5. The fibrous cheese according to claim 1, which is packaged by any one of a vacuum packaging method, a gas replacement packaging method, and a packaging method including an oxygen scavenger.

6. A method for producing fibrous cheese, comprising at least a step of adjusting the degree of maturity of cheese curd to 4% or more and 9% or less, and / or adjusting the FDM of the cheese curd to 55% or more and 75% or less.

7. The method for producing fibrous cheese according to claim 6, further comprising the steps of heating and kneading the cheese curd obtained after the adjusting step, forming the cheese curd into a desired shape, and cutting the cheese curd.

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