Method for producing pasta filata cheese

Abstract

To provide a technique for producing a fresh type pasta filata cheese having a soft texture and a smooth appearance.SOLUTION: A fresh type pasta filata cheese has (1) a hardness at 10°C of 1.0-8.0×104 N / m2, and (2) a syneresis rate of 20 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing pasta filata cheese. [Background technology]

[0002] Fresh pasta filata cheese, typified by mozzarella cheese, is popular in Japan for its refreshing flavor and chewy texture.

[0003] The production of pasta filata cheese involves a process of kneading cheese curds in hot water, and the outflow of cheese curd solids during this process and the way in which moisture is absorbed into the cheese curds have a significant impact on the physical properties of the final product.

[0004] Currently, stable production of final products with consistent physical properties relies heavily on the skilled sense of manufacturing operators.

[0005] In order to eliminate variations in the physical properties of the final product, methods for improving the physical properties of the final product are known. For example, Patent Document 1 discloses a method for improving the physical properties of pasta filata cheese, in which cheese curds are brought into contact with a texture modifier capable of binding to or adsorbing calcium when the cheese curds are stretched in hot water (Patent Document 1). Furthermore, Patent Document 2 describes a method in which no fat is added and no hot water is used in the kneading step. The present inventors have also published a report on the effects of changes in the distribution of soluble and insoluble calcium in mozzarella cheese, and have found that the physical properties of mozzarella cheese can be adjusted by adjusting the pH of the raw milk and changing the distribution of calcium (Non-Patent Document 1). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2004 / 095936 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-067319 [Non-patent literature]

[0007] [Non-Patent Document 1] R. MIZUNO, T.MATSUDA, JALUCEY, and N.ICHIHASHI “Effects of changes in the distribution of soluble and insoluble calcium on Mozzarella cheese” Milchwissenschaft 64 (2) 2009 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0008] However, previous improvement methods had problems such as the pasta filata cheese not being soft enough or requiring special processes and equipment.

[0009] Furthermore, one of the characteristics of pasta filata cheese, such as mozzarella, is its smooth appearance, and even if a cheese has an excellent texture, if it has a poor appearance it cannot be considered a product that meets consumer needs.

[0010] Therefore, an object of the present invention is to provide a technique for producing fresh pasta filata cheese that has a soft texture and a smooth appearance. [Means for solving the problem]

[0011] In order to solve the above problems, the inventors conducted extensive research into methods for producing pasta filata cheese. As a result, they discovered that by adjusting the pH of the raw milk to within a specific range in advance, forming cheese blocks, and then immersing the cheese blocks in saline, it is possible to stably produce pasta filata cheese with a soft texture and good appearance, and thus completed the present invention.

[0012] That is, the present invention, which solves the above-mentioned problems, a pH adjustment step of adjusting the pH of the raw milk to 5.7 to 6.3; a fermentation step of fermenting the raw material milk whose pH has been adjusted; a curd preparation step in which rennet is added to the fermented milk after fermentation to form cheese curds; a cheese block forming step of stretching and shaping the cheese curd to obtain a cheese block; and a soaking step of soaking the cheese block in salt water. According to the manufacturing method of the present invention, it is possible to produce pasta filata cheese that has a soft texture and a smooth appearance.

[0013] In a preferred embodiment of the present invention, the water syneresis rate of the pasta filler cheese after the immersion step is 20% by mass or less. According to the manufacturing method of the present invention, it is possible to produce pasta filata cheese that has a low rate of water separation during storage and that maintains its flavor and juiciness for a long period of time.

[0014] In a preferred embodiment of the present invention, the pH adjustment step is a step of adding an acid to raw milk. By using such a process, the pH of the raw milk can be easily adjusted.

[0015] In a preferred embodiment of the invention, the acid is citric acid and / or lactic acid.

[0016] In a preferred embodiment of the present invention, the citric acid and / or lactic acid is a 1 to 20% by mass aqueous solution of citric acid and / or a 1 to 20% by mass aqueous solution of lactic acid. By adding the acid to the raw material milk in this manner, the pH of the raw material milk can be easily adjusted.

[0017] In a preferred embodiment of the present invention, the rennet is rennet derived from a microorganism. [Effects of the Invention]

[0018] According to the manufacturing method of the present invention, it is possible to produce pasta filata cheese that has a soft texture and a smooth appearance. Furthermore, cheese produced by the production method of the present invention is even more juicy and melts in the mouth. DETAILED DESCRIPTION OF THE INVENTION

[0019] In this specification, unless otherwise specified, the classification of milk and dairy products and the measurement methods for the production of products are based on the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the "Milk Ministerial Ordinance").

[0020] In the present invention, "fresh type" cheese refers to cheese that has been immersed in a liquid such as water or whey without undergoing aging such as fermentation at a certain temperature and humidity, or cheese that has been vacuum-packed without undergoing such aging. Representative examples of fresh type pasta filata cheese as referred to in the present invention include mozzarella cheese and string cheese.

[0021] The following describes an embodiment of the present invention, but the explanation will be simplified for steps similar to those used in conventional fresh pasta filata cheese production methods and existing equipment used in the production of such cheese.

[0022] <1> Preparation of raw milk The raw milk (milk used as a raw material for cheese production) used in the production method of the present invention can be the raw milk derived from cows that is normally used to produce pasta filata cheese, and specifically, raw milk, cow's milk, and milk with adjusted ingredients can be used.

[0023] The fat content of the raw milk is not particularly limited, but is preferably 3.0 to 4.5% by mass, more preferably 3.3 to 4.2% by mass, even more preferably 3.5 to 4.0% by mass, and particularly preferably 3.6 to 3.8% by mass.

[0024] The raw milk is sterilized by a conventional method. For example, it can be sterilized at 71 to 75°C for 15 seconds by the HTST method using a plate heat exchanger. After heat sterilization, the raw material milk is adjusted to preferably 20 to 60°C, more preferably 25 to 55°C, even more preferably 30 to 50°C, and particularly preferably 35 to 45°C.

[0025] The present invention includes a pH adjustment step of adjusting the pH of raw milk to 5.7 to 6.3. The pH of raw material milk is usually 6.6 to 6.8. That is, the pH of the raw material milk is adjusted to 5.7 to 6.3 by lowering the pH of the raw material milk.

[0026] In the present invention, it is preferable to adjust the pH by adding an acid. The acid is not particularly limited as long as it is an edible acid, and examples thereof include acetic acid, phosphoric acid, citric acid, lactic acid, fumaric acid, succinic acid, tartaric acid, malic acid, and metal salts thereof. In the present invention, it is preferable to use citric acid and / or lactic acid.

[0027] In the present invention, the citric acid and / or lactic acid is preferably added in the form of an aqueous solution. By preparing it as an aqueous solution, the addition becomes easy and the addition can be carried out uniformly without unevenness.

[0028] The aqueous solution is preferably added to the raw milk in a heated state, preferably at 20 to 60°C, more preferably at 25 to 55°C, even more preferably at 30 to 50°C, and particularly preferably at 35 to 45°C.

[0029] As mentioned above, the raw milk is pasteurized and then cooled. If the temperature of the raw milk is too high or too low due to the addition of an acid solution, it is necessary to adjust the temperature of the raw milk to the enzyme activity temperature of the starter, which is time-consuming. Moreover, excessive heating and cooling can lead to a deterioration in the quality of the final product. By adding the aqueous acid solution to the raw material milk while adjusting the temperature within the above range, the pH can be adjusted without the raw material milk deviating significantly from the enzyme activity temperature.

[0030] The content of citric acid and / or lactic acid in the aqueous solution is preferably 1 to 20% by mass, more preferably 3 to 17% by mass, even more preferably 5 to 15% by mass, and particularly preferably 8 to 12% by mass.

[0031] When citric acid is used as an ingredient for adjusting the pH of raw milk, adjusting the pH to 5.8 to 6.3 makes it possible to obtain pasta filata cheese with a soft texture and smooth appearance. On the other hand, when lactic acid is used, pasta filata cheese having the above properties can be obtained by adjusting the pH to 5.7 to 6.3.

[0032] <2> Fermentation process In the production method of the present invention, raw material milk whose pH has been adjusted is fermented by a conventional method. Starters commonly used in cheese production can be used, such as Lactobacillus bulgaricus, Lactococcus lactis, and Streptococcus thermophilus.

[0033] When using a lactic acid bacteria starter as described above, the fermentation temperature is preferably 37 to 40°C. The amount of lactic acid bacteria starter added is not particularly limited, but is preferably 0.1 to 5% by mass, more preferably 0.5 to 4% by mass, and even more preferably 1 to 3% by mass relative to 100% by mass of raw milk.

[0034] <3> Card forming process Next, curd is prepared from the fermented milk obtained through the fermentation process. Curd can be prepared by a conventional method, i.e., by adding rennet (a milk-clotting enzyme) to fermented milk to cause it to coagulate. After adding rennet and mixing, the mixture is left to stand for a certain period of time to form curds, which are then cut into pieces, for example, 2 to 5 cm square. The cut curds are stirred and left to stand, allowing the whey to be drained from the curds.

[0035] Next, the curd is piled up and fermented until the pH of the curd reaches 5.0 to 5.8, preferably 5.1 to 5.4, and more preferably 5.2 to 5.3, and then the curd is cut into pieces, for example, 1 to 3 cm square.

[0036] In the production method of the present invention, it is preferable to use rennet derived from a microorganism. Among these, rennet with an enzyme activity temperature of 30 to 50° C. is preferred, and rennet with an enzyme activity temperature of 35 to 45° C. is more preferred. Furthermore, rennet that is inactivated at temperatures higher than 45° C. is preferred. An example of such rennet is rennet derived from Rhizomucor miehei.

[0037] As the rennet, it is preferable to use purified rennet, and it is more preferable to use rennet purified by chromatography. Examples of chromatographic purification include purification by cation exchange chromatography and purification by hydrophobic chromatography.

[0038] Generally, cheese made using microbial rennet is said to have a bitter taste compared to cheese made using calf rennet. By using rennet derived from microorganisms purified by chromatography, enzymes other than milk-clotting enzymes, such as amylase and glucanase, are removed, resulting in less bitterness. In addition, other enzymatic decomposition reactions are less likely to occur, making it easier to control the physical properties of cheese.

[0039] <4> Cheese mass forming process In the curd-forming step, after whey is removed, the curd is cut, and then heated and kneaded. The curd can be heated and kneaded by adding hot water to the curd, so-called hot water kneading. Alternatively, the card may be heated by steam heating or Joule heating (also called electrical heating or ohmic heating) and then kneaded.

[0040] Heating is preferably carried out so that the temperature of the curd reaches 50 to 80°C, preferably 50 to 70°C, and more preferably 55 to 65°C.

[0041] The kneading is carried out in such a way that the curd is stretched to form the fibrous structure characteristic of pasta filata cheese. The kneading can be carried out by a conventional method, using a kneader that is used for kneading curd.

[0042] The kneaded curd is molded into a desired shape, such as a sphere, using a molding machine to form a cheese block. The kneading and molding of the curd may be carried out continuously or batchwise. The weight of one cheese block is not particularly limited, but is usually 4 to 200 g, preferably 50 to 200 g, and particularly preferably 80 to 120 g.

[0043] After forming, the cheese mass is cooled in the usual manner. For example, the cheese block is cooled by being placed in a liquid at 10 to 20°C.

[0044] <5> Soaking process The cooled cheese block is then immersed in salt water to complete the fresh pasta filata cheese of the present invention. The concentration of the saline solution is not particularly limited, but is usually 0.1 to 20% by mass, preferably 0.2 to 10% by mass, more preferably 0.25 to 2% by mass, and even more preferably 0.3 to 1% by mass. Immersion in salt water can impart a salty taste to the pasta filata cheese and also improve the shelf life of the pasta filata cheese.

[0045] In the method of producing pasta filata cheese, there is also a known method in which salt water is added after the above-mentioned stretching and then shaping is performed, but in the present invention, it is preferable to include a step of immersing the shaped cheese block in salt water.

[0046] According to the manufacturing method of the present invention, pasta filata cheese having a soft texture and a smooth appearance can be stably produced. The soft texture of pasta filata cheese is, for example, a hardness of 1.0 to 8.0 x 10 at 10°C. 4 N / m 2 is. As used herein, the term "smooth appearance" refers to a state in which the surface of the cheese is smooth and free of any roughness.

[0047] Furthermore, the pasta filata cheese produced by the production method of the present invention is juicy (fresh) and has a rich, full-bodied flavor. Here, the term kokumi is used broadly, but in particular, when it comes to the kokumi of dairy products, it is expressed as the feeling of milk fat and creaminess (Reference: Journal of the Japanese Society for Taste and Smell Studies, Vol. 16, No. 3, December 2009, pp. 637-640).

[0048] Furthermore, the pasta filata cheese produced by the production method of the present invention has a water syneresis rate of 20% by mass or less, preferably 15% by mass or less, after the soaking step. As described above, since syneresis during storage is sufficiently suppressed, the pasta filata cheese produced by the production method of the present invention has a uniform texture and a smooth appearance.

[0049] The water release rate can be calculated, for example, by leaving slices of pasta filata cheese at room temperature for about 30 minutes and applying each parameter to the formula "weight of released water / weight of original cheese piece x 100". [Example]

[0050] <Cheese production example> (1) pH adjustment of raw milk 100 L of whole milk was sterilized using a plate heat exchanger by the HTST method under heat treatment conditions of 75°C for 15 seconds. The sterilized raw milk was cooled to 40°C, and then a 10% by mass aqueous citric acid solution heated to 40°C was added to the raw milk in an amount sufficient to adjust the raw milk to a predetermined pH (Comparative Example: pH 5.7, Example 1: pH 5.8, Example 2: pH 6.3, Comparative Example 2: pH 6.4).

[0051] (2) Fermentation process A predetermined amount of bulk starter (manufactured by Christian Hansen) was added to the raw milk whose pH had been adjusted, mixed, and fermented for 1 hour.

[0052] (3) Curd preparation process After fermentation, 3 g of rennet (DSM, Fromase XLG) was added to the fermented liquid, mixed, and allowed to stand for 30 minutes to form curd. The resulting curd was cut into cubes of 2.0 cm square, and the whey was then drained. It took about 4 hours from the addition of rennet to the complete discharge. The cut curd was then stirred for 1 hour and then allowed to stand. After the whey was drained, the curd was piled while being kept at 40°C and the pH was adjusted to 5.3.

[0053] (4) Cheese mass formation process The resulting curd was cut into cubes of 1 cm square, and then 30 L of hot water at 85°C was added thereto to stretch the curd. Stretching was continued until the temperature of the curd reached 60°C. The stretched curd was molded into 100 g / spheres using a molder, which were then placed in cold water at 15° C. to obtain cheese blocks.

[0054] (5) Soaking process The cheese block was soaked in saline to obtain fresh pasta filata cheese, which was then stored at 5°C.

[0055] <Sensory evaluation> Panelists familiar with the technical field of the present invention were asked to observe and taste the pasta filata cheeses of Examples 1 and 2 and Comparative Examples 1 and 2 after 5 days of storage at 5°C, and evaluate the softness, juiciness, melt-in-the-mouth texture, and uniformity of texture (surface smoothness). For each item, the highest score was 5 points and the lowest score was 1 point. The results are shown in Table 1.

[0056] <Hardness measurement> One day after the start of storage of the produced cheese, two samples of each cheese were taken out and their hardness was measured. To measure hardness, a 3 cm x 3 cm x 2 cm sample was cut from each specimen, and a rheometer (Yamaden Co., Ltd.; RE-3305RHEONER) was used to measure the breaking strength at a product temperature of 10°C by inserting a cylindrical plunger with a diameter of 8 mm into the sample at 1.0 mm / s, 1.5 cm into the sample, and the average value was calculated. The results are shown in Table 2.

[0057] <Separation rate measurement> The water release rate was calculated by slicing each sample into four equal pieces, leaving one piece at room temperature for 30 minutes, and dividing the weight of released water by the weight of the original cheese piece x 100. The results are shown in Table 2.

[0058] [Table 1]

[0059] [Table 2]

[0060] As shown in Table 1, most panelists evaluated Example 1 (raw milk pH 5.8) as having a soft texture, a uniform structure, and a smooth surface. Furthermore, Example 1 was evaluated as being juicy and melting in the mouth. Although Example 2 (raw material milk pH 6.3) was slightly inferior to Example 1, it was evaluated as having sufficient softness, juiciness, melt-in-the-mouth texture, and uniformity of texture.

[0061] On the other hand, Comparative Example 1 (raw material milk pH 5.7) was soft, juicy, and melted easily in the mouth, but the surface was rough in the melted state, and the appearance was poor. Comparative Example 2 was inferior to Examples 1 and 2 in all evaluation items.

[0062] Furthermore, as shown in Table 2, Comparative Example 1 has a lower hardness and is softer than Examples 1 and 2 and Comparative Example 2, but the water syneresis rate is about 1.6 to 2.3 times higher. It is speculated that this high rate of water separation caused the cheese's structure to collapse, resulting in a melted surface and a rough appearance. On the other hand, in Comparative Example 2, the syneresis rate was comparable to that of Examples 1 and 2, but the hardness was high and it could not be said to be a soft pasta filata cheese.

[0063] These results demonstrate that the manufacturing method of the present invention makes it possible to produce fresh pasta filata cheese that has both a soft texture and a smooth surface. In addition, the pasta filata cheese produced by the production method of the present invention was juicy, melted in the mouth, and had excellent palatability.

[0064] In the above experimental example, citric acid was used as the acid to adjust the pH of the raw milk, but it has been confirmed that when lactic acid is used, pasta filata cheese with a soft texture, uniform structure, and smooth appearance can be produced even at a pH of 5.7. Therefore, it can be said that the manufacturing method of the present invention is characterized in that the pH of the raw material milk is adjusted to 5.7 to 6.3. [Industrial Applicability]

[0065] The present invention can be used to produce fresh pasta filata cheese that has a soft texture and a smooth appearance.

Claims

1. (1) Hardness at 10°C is 1.0 to 8.0 x 10 ４ N / m ２ and (2) The water separation rate is 20% by mass or less. Fresh pasta filata cheese.

2. The pasta filata cheese according to claim 1, wherein the water separation rate is calculated by slicing the pasta filata cheese into four equal pieces, leaving one piece at room temperature for 30 minutes, and applying the formula weight of released water / weight of original cheese piece x 100.

3. The pasta filata cheese according to claim 1 or 2, wherein the raw milk for the pasta filata cheese contains 3.0 to 4.5% by mass of fat.

4. The pasta filata cheese according to any one of claims 1 to 3, wherein the weight of each cheese block is 4 to 200 g.

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