Moist heat-resistant natural cheese and method for producing the same

Abstract

To provide natural cheese with resistance to moist heat, specifically, with moist heat shape retention, and a method for producing the same.SOLUTION: A method for producing moist heat-resistant natural cheese comprises (1) a step for performing UHT sterilization on raw material milk, (2) a step for coagulating the UHT-sterilized milk obtained in the above step using milk-clotting enzyme and calcium chloride to prepare curds, and (3) a step for performing heating-treatment on cheese curds prepared from the curds.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a natural cheese having resistance to moist heat, specifically moist heat shape retention, and a method for producing the same. [Background technology]

[0002] Cheese can be broadly classified into natural cheese and processed cheese. Natural cheese is made by coagulating dairy ingredients such as raw milk with lactic acid bacteria or milk-clotting enzymes, and then removing some of the whey (non-aged type), or by aging this (aged type). Processed cheese, on the other hand, is made by adding emulsifiers to natural cheese, heating it to melt it (heat emulsification), and then allowing it to cool or cooling it down before reshaping it.

[0003] Unlike processed cheese, which is obtained by heating and emulsifying natural cheese, natural cheese has a natural milk flavor and a unique texture, and demand for it has been expanding amid the recent gourmet boom. Natural cheese can be eaten as is, but it can also be used in cooking, which can impart a cheese flavor to dishes. Furthermore, natural cheese has the property of "melting" or "melting and forming strings" when heated, and taking advantage of this property, it is widely used in cooking applications, such as as a topping for pizza, gratin, and other cooked dishes.

[0004] On the other hand, when cheese is used in confectionery, bread, fried foods (e.g., fries and tempura), stir-fries, and baked foods, meltability and stringiness are not required, but rather it is required to be heat-resistant and shape-retaining, meaning that it does not melt easily when heated and can maintain its original shape even at certain temperatures. Cheeses with increased heat resistance and shape-retaining properties are generally processed cheeses and cheese foods, and among natural cheeses, halloumi cheese, which originates in Cyprus, is a type that is baked and eaten. Cheese foods are made by grinding and mixing one or more types of natural or processed cheese, melting them with heat, and emulsifying them, and the cheese content of the product is 51% or more by weight.

[0005] Halloumi cheese is produced without using lactic acid bacteria by heating raw milk in whey at a high temperature of about 90°C while maintaining a neutral pH in order to achieve heat-resistant shape retention, and has a distinctive sweet and strong milk flavor. However, although halloumi cheese has high dry heat shape retention, it does not have very high moist heat shape retention, and for example, when heated in hot water (e.g., boiled at 100°C for 30 minutes), it becomes soft and deformed.

[0006] As a method for imparting heat-resistant shape retention to natural cheese, a method has been proposed in which transglutaminase is added to cheese guard obtained by draining whey after curdling and then aging the cheese (Patent Document 1). However, this method requires an aging step, and a long aging period of more than one month is required to achieve a moist heat shape retention of 40% or more, which has the disadvantage of reducing the sweet and strong milk flavor that is unique to halloumi cheese, which has heat-resistant shape retention among natural cheeses.

[0007] Another method proposed for imparting heat resistance and water resistance to natural cheese involves dissolving a milk protein concentrate powder, prepared by heating, concentrating, and drying desalted skim milk to a milk protein content of 40% or more, in water, raw milk, or skim milk to a milk protein concentration of 6 to 20% by weight, adding milk fat to the resulting mixture, homogenizing it, and then adding a lactic acid bacteria starter or an acidifying agent and a milk-clotting enzyme, and heating the mixture to 40°C or higher at a pH of 4.0 to 5.0 to form a curd (Patent Document 2). However, in order to impart heat resistance and water resistance to natural cheese using this method, it is necessary to strictly control the milk protein concentration of the raw milk, as well as the pH and temperature during curd formation, adjusted to the aforementioned ranges. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication WO2016 / 043177 [Patent Document 2] Japanese Patent Application Laid-Open No. 2002-95410 Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide a method for producing natural cheese that is resistant to moist heat, particularly resistant to moist heat and shape retention, preferably heat-resistant, shape-retaining natural cheese that combines both moist heat and dry heat shape retention.Another object of the present invention is to provide a method for producing natural cheese that, in addition to being resistant to moist heat, has a good milk flavor and crispness when boiled before eating.

[0010] Another object of the present invention is to provide a natural cheese obtained by this production method that has moist heat resistance, particularly moist heat shape retention, and preferably a heat-resistant, shape-retaining natural cheese that combines moist heat shape retention and dry heat shape retention.Another object of the present invention is to provide a natural cheese that, in addition to the moist heat resistance, has a good milk flavor and crispness when boiled before eating. [Means for solving the problem]

[0011] As a result of extensive research aimed at solving the above-mentioned problems, the inventors have found that natural cheese obtained by subjecting raw milk to ultra-high temperature sterilization (hereinafter also referred to as "UHT treatment" in this specification) and then further heat-treating (secondary heat treatment) the resulting cheese curds coagulated from the raw milk has high dry heat shape retention and good moist heat shape retention. In particular, it has been confirmed that moist heat shape retention cannot be obtained when the raw milk is subjected to low temperature, long time pasteurization (LTLT) or high temperature, short time pasteurization (HTST), but is an effect obtained by UHT treatment of the raw milk, and also by combining UHT treatment of the raw milk with secondary heat treatment of the cheese curd. Furthermore, it has been confirmed that natural cheese produced by combining UHT treatment of the raw milk with secondary heat treatment of the cheese curd has a stronger milk flavor and a crisper texture when boiled for consumption, compared to cheese produced when the raw milk is subjected to LTLT or HTST treatment instead of UHT treatment.

[0012] The present invention was completed based on these findings and further investigations, and includes the following embodiments. (I) Method for producing moist heat resistant natural cheese (I-1) 1. A process of subjecting raw milk to ultra-high temperature sterilization (UHT treatment), 2. A step of coagulating the UHT-treated milk obtained in the above step using a milk-clotting enzyme and calcium chloride to prepare curdled milk; and 3. Heat treating cheese curds prepared from the curds; The method for producing moist heat resistant natural cheese having the above-mentioned features. (I-2) The heat treatment in step 3 is a moist heat treatment, The manufacturing method according to (I-1), wherein the moist heat treatment involves a thermal history of 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more in the presence of water or water vapor. (I-3) The production method according to (I-1) or (I-2), which comprises, before or after step 3, a step of salting the cheese curd as needed and then refrigerating the cheese curd. (I-4) A manufacturing method according to any one of (I-1) to (I-3), which does not include a retort treatment step. Here, "retort treatment" means heat treatment under a certain range of pressure conditions using a pressure-heating oven (retort oven), specifically, heat treatment under pressure conditions where the gauge pressure in the pressure-heating oven is 0.085 to 0.165 MPa. (I-5) A production method according to any one of (I-1) to (I-4), which is a method for producing non-ripened moist heat resistant natural cheese without a ripening step. (I-6) A method for producing moist heat resistant natural cheese having a moist heat shape retention of 80% or more, as described in any one of (I-1) to (I-5).

[0013] (II) Moisture-heat resistant natural cheese (II-1) A moist heat resistant natural cheese containing UHT-treated, coagulated, and heat-treated milk protein, having a moist heat shape retention of 80% or more. (II-2) A moist heat resistant natural cheese having a moist heat shape retention of 80% or more, produced by the production method according to any one of (I-1) to (I-6). (II-3) A moist heat-resistant natural cheese which is a non-ripened moist heat-resistant natural cheese produced by the production method described in (I-5). (II-4) A moist heat-resistant natural cheese according to any one of (II-1) to (II-3), which is a natural cheese for moist heat cooking. (II-5) A cooked food product comprising the moist heat-resistant natural cheese according to any one of (II-1) to (II-4). [Effects of the Invention]

[0014] According to the present invention, there is provided a method for producing natural cheese having moist heat resistance, particularly moist heat shape retention, preferably heat-resistant, shape-retaining natural cheese having both moist heat shape retention and dry heat shape retention.The present invention also provides a method for producing natural cheese that has moist heat resistance and, in addition, a good milk flavor and crispness when boiled before eating.

[0015] Furthermore, the present invention can provide a natural cheese having moist heat resistance, particularly moist heat shape retention, preferably a heat-resistant, shape-retaining natural cheese having both moist heat shape retention and dry heat shape retention.In addition to the moist heat resistance, the present invention can also provide a natural cheese having a good milk flavor and crispness when boiled at the time of eating. DETAILED DESCRIPTION OF THE INVENTION

[0016] (I) Method for producing moist heat resistant natural cheese The present invention is a method for producing moist heat-resistant natural cheese. The production method (the production method of the present invention) is characterized by comprising the following steps 1 to 3. 1. A step of UHT-treating raw milk (hereinafter also referred to as "step 1" or "UHT-treating step"); 2. A step of coagulating the UHT-treated milk obtained in step 1 using a milk-clotting enzyme and calcium chloride to prepare curdled milk (hereinafter also referred to as "step 2" or "coagulation step"); and 3. A step of heat-treating the cheese curd prepared from the curd (hereinafter also referred to as "step 3" or "secondary heat-treatment step").

[0017] Generally, "natural cheese" refers to cheese made by curdling almost all or part of the proteins from milk, buttermilk, skim milk, cream, or a mixture of these (raw material milk) with enzymes or other coagulants, from which some of the whey has been removed (unripened natural cheese), or cheese made by ripening these (ripened natural cheese).

[0018] Incidentally, the general method for producing natural cheese is as follows: non-ripened natural cheese is produced by steps (1) to (3), and ripened natural cheese is produced by steps (1) to (4). (1) A process of pasteurizing raw milk; (2) a step of coagulating the pasteurized milk obtained in the above step to prepare curdled milk; (3) draining whey from the curd to prepare cheese curd; (4) The process of maturing the cheese curds.

[0019] The "natural cheese" prepared by the method of the present invention is a moist heat-resistant natural cheese. The moist heat-resistant natural cheese of the present invention is characterized by having moist heat shape retention, and more preferably has dry heat shape retention in addition to moist heat shape retention. Moist heat shape retention and dry heat shape retention are collectively referred to as "heat-resistant shape retention."

[0020] In the present invention, "having moist heat shape retention" or "having dry heat shape retention" (sometimes collectively referred to as "having heat-resistant shape retention") means that the result of evaluation (determination) by the measurement method (test method) described below is equal to or greater than a predetermined value. In this method of measuring heat-resistant shape retention, for example, as shown in the Experimental Examples section, natural cheese is cut into cubes with a side length of 13 mm, the cut natural cheese is heated under certain conditions (moist heat conditions, dry heat conditions), and after heating and cooling, the height of the natural cheese is measured. Using the height of the natural cheese before heating (13 mm) as a reference, the heat-resistant shape retention (moist heat shape retention, dry heat shape retention) is calculated according to the following formula. Note that "height of natural cheese" here refers to the length of the natural cheese in the direction of gravity (vertical direction). The same applies to "height" hereinafter.

[0021] [formula] Heat resistant shape retention (%) = [Height of cheese after heating (mm) / Height of cheese before heating (13 mm)] x 100

[0022] The moist heat shape retention refers to heat-resistant shape retention when heated under moist heat conditions (during moist heat heating), and can be measured by the following method, the details of which will be explained in the Experimental Example 1 section. A filter paper is placed in a glass petri dish, 1 ml of water is applied to it, and the natural cheese to be tested, cut into cubes, is placed on top. After closing the petri dish lid, the dish is heated at 130°C for 20 minutes and then allowed to cool at room temperature (approximately 20°C) for 3 minutes. The height of the natural cheese after cooling is measured, and the moist heat shape retention (%) is calculated using the formula described above. If the calculated moist heat shape retention (%) is 80% or higher, the natural cheese to be tested can be evaluated as having "moist heat shape retention." Preferably, the moist heat shape retention (%) is 81% or higher, more preferably 82%, and even more preferably 83% or higher.

[0023] Dry heat shape retention refers to heat resistance and shape retention when heated under dry heat conditions (non-humid heat conditions) (dry heat heating), and can be measured by the following method, the details of which will be explained in the section on Experimental Example 1. Aluminum foil is placed on an aluminum tray, and the natural cheese to be tested, cut into cubes, is placed on top of it. The cheese is then heated at 220°C for 3 minutes, and then allowed to cool at room temperature (approximately 20°C) for 3 minutes. The height of the natural cheese after cooling is measured, and the dry heat shape retention (%) is calculated using the formula described above. If the calculated dry heat shape retention (%) is 80% or higher, the natural cheese to be tested can be evaluated as having "dry heat shape retention." Preferably, the dry heat shape retention (%) is 83% or higher, more preferably 85%, and even more preferably 87% or higher.

[0024] In a preferred embodiment of the present invention, the moist heat shape retention (%) and dry heat shape retention (%) of the natural cheese are both 80% or more. In another embodiment, examples include moist heat shape retention (%) of 80% or more and dry heat shape retention (%) of 83% or more; moist heat shape retention (%) of 80% or more and dry heat shape retention (%) of 85% or more; and moist heat shape retention (%) of 80% or more and dry heat shape retention (%) of 87% or more.

[0025] (Process 1) The "raw material milk" used in step 1 refers to milk used as a raw material for producing natural cheese. Typically, it is unpasteurized milk, and milk from animals such as cows, sheep, buffalo, and goats can be used. Preferably, it is milk derived from cows.

[0026] The composition of the raw milk can also be adjusted to the extent that the effects of the present invention are not impaired. For example, the milk fat content can be adjusted by separating skim milk and cream from unpasteurized milk using a cream separator or the like and blending the skim milk and cream at various mixing ratios. Furthermore, the contents of minerals, vitamins, lactose, milk protein, milk fat, etc. can be separated using a known separation membrane or the like and blending these components at various mixing ratios, thereby adjusting the contents of these components. Furthermore, the milk fat content and the non-fat milk solids content can be adjusted by blending buttermilk, skim milk, cream, etc. with unpasteurized milk.

[0027] The milk fat content of raw milk can be expressed as the proportion of milk fat in the total solids of the raw milk. For example, if the proportion of milk fat in the total solids of the raw milk is low, it becomes a so-called low-fat natural cheese, and if the proportion of milk fat in the total solids of the raw milk is high, it becomes a so-called high-fat natural cheese. The proportion of milk fat in the total solids of the raw milk is not particularly limited, and may be, for example, 0 to 80% by mass, 0 to 70% by mass, 0.5 to 65% by mass, 0.5 to 60% by mass, 1 to 55% by mass, 2 to 55% by mass, 5 to 55% by mass, 10 to 55% by mass, 15 to 55% by mass, 20 to 55% by mass, 25 to 55% by mass, 30 to 55% by mass, or 35 to 55% by mass.

[0028] In one embodiment of the present invention, in the case of non-fat natural cheese, the proportion of milk fat in the total solid content of raw material milk is 0% by mass, and in the case of low-fat natural cheese, the lower limit of the proportion of milk fat in the total solid content of raw material milk is 0.5% by mass, preferably 1% by mass, more preferably 2% by mass, and even more preferably 5% by mass, and the upper limit is 20% by mass, preferably 15% by mass, more preferably 10% by mass, and even more preferably 5% by mass. In this case, the lower and upper limits of the proportion of milk fat in the total solid content of raw material milk can be set by appropriately combining them.

[0029] In one embodiment of the present invention, in the case of natural cheese with a normal fat content, the lower limit of the proportion of milk fat in the total solid content of the raw material milk is 20% by mass, preferably 25% by mass, more preferably 30% by mass, and even more preferably 35% by mass, and the upper limit is 80% by mass, preferably 70% by mass, more preferably 65% ​​by mass, even more preferably 60% by mass, and even more preferably 55% by mass. In this case, the lower and upper limits of the proportion of milk fat in the total solid content of the raw material milk can be set by appropriately combining them.

[0030] In the production method of the present invention, the raw material milk is sterilized by "Ultra-High Treatment" (UHT treatment). UHT treatment is a method of sterilizing an object by heating it at 120 to 150°C for 1 to 3 seconds. In one embodiment, the object is sterilized by heating it at 120 to 140°C for 1 to 3 seconds, and in another embodiment, by heating it at 130°C for about 2 seconds. The UHT treatment can be carried out using a conventional UHT sterilizer. Examples of UHT sterilizers include plate heat exchangers and tubular heat exchangers, but are not particularly limited to these. UHT treatments include an indirect heating method in which heat exchange is performed via plates or the like, and a direct heating method (steam injection method) in which steam is directly brought into contact with the object to be sterilized, and either method can be used without any particular limitation. Although not limited, UHT treatment using a plate heat exchanger using an indirect heating method is preferred.

[0031] By carrying out UHT treatment, enzymes present in the raw milk can be inactivated and the number of viable bacteria can be reduced. In addition to these effects, as shown in the experimental examples, in the production method of the present invention, by employing UHT treatment as the sterilization treatment of the raw milk and by subjecting the cheese curd to a secondary heat treatment as described below, moist heat shape retention, preferably moist heat shape retention and dry heat shape retention, can be imparted to the resulting natural cheese. Furthermore, when boiled at the time of consumption, natural cheese can be prepared that has a strong milk flavor and a strong crispness.

[0032] Incidentally, in the general production method of natural cheese, raw milk is usually sterilized by heat sterilization at temperatures below 80°C (for example, low-temperature, long-term sterilization (LTLT) at 63°C for 30 minutes, or high-temperature, short-time sterilization (HTST) at 72-75°C for 15 seconds). Temperatures below 80°C are used because sterilization at higher temperatures for long periods of time denatures whey proteins and forms complexes with casein, inhibiting coagulation by rennet.

[0033] In the production method of the present invention, instead of the UHT treatment, a sterilization treatment having substantially the same thermal history as the UHT treatment can be performed. Specific examples of such sterilization treatments include sterilization treatments under heating conditions such as 90°C for 8 seconds or more, 85°C for 40 seconds or more, 80°C for 8 seconds or more, 75°C for 400 seconds or more, and 70°C for 2000 seconds or more, which are presumed to result in a whey protein denaturation rate equivalent to that of UHT-treated milk. These sterilization treatments can be treated as the same as the UHT treatment referred to in the present invention.

[0034] The milk thus UHT-treated (UHT-treated milk) is preferably cooled and its temperature adjusted to a range of 30 to 45°C (temperature adjustment treatment) before being subjected to step 2. Adjusting the UHT-treated milk to such a temperature allows the milk to be efficiently coagulated by the action of the milk-clotting enzyme. The adjusted temperature is preferably 32 to 45°C, more preferably 38 to 42°C. Adjusting the UHT-treated milk to such a temperature allows the milk to be more efficiently coagulated, and the subsequent excretion of whey (syneresis) to be promoted.

[0035] (Process 2) Step 2 of the production method of the present invention is a step of coagulating the milk that has been UHT treated in step 1 to prepare curdled milk. The coagulation (curdling) of UHT-treated milk can be carried out using a milk-clotting enzyme and calcium chloride. The amounts of the milk-clotting enzyme and calcium chloride used may be any amounts that can achieve the purpose of coagulating the UHT-treated milk, and can be appropriately set within that range.

[0036] Milk-clotting enzymes act on the milk protein κ-casein to coagulate milk, and their main component is the protease chymosin. Conventional enzymes with milk-coagulating properties can be used as milk-clotting enzymes. Milk-clotting enzymes currently in industrial use include rennet derived from animals (e.g., cows, sheep, and goats) obtained by extraction, rennet derived from plants (e.g., artichoke and fig), rennet derived from microorganisms (yeast, basidiomycetes, filamentous fungi, and bacteria) produced by fermentation, and genetically modified rennet. These can be used without limitation as long as they do not impair the effects of the present invention. Animal-derived rennet is preferred, and bovine-derived rennet is more preferred.

[0037] Calcium chloride is used as an ingredient to promote the coagulation (curdling) of milk. When raw milk is sterilized, some of the dissolved calcium phosphate becomes insoluble, which delays the coagulation time if left as is. Therefore, calcium chloride is added to promote coagulation. When the rennet enzyme breaks down κ-casein on the surface of casein micelles and removes the hydrophilic glycomacropeptide (GMP) from the surface, the hydrophobicity of the casein micelle surface increases, making it more sensitive to calcium ions. The presence of calcium ions derived from calcium chloride makes it easier for casein micelles to associate with each other, thereby promoting the progress of coagulation. Calcium chloride can also be used in its hydrate form (calcium chloride dihydrate). The amount of calcium chloride to be added to UHT-treated milk is not limited as long as it exerts the above-mentioned effect, but can be appropriately selected from a concentration range of, for example, 0.001 to 0.1% by mass per 100% by mass of UHT-treated milk.

[0038] In addition, in a general method for producing natural cheese, a method is also adopted in which lactic acid bacteria are added to raw material milk, and the raw material milk is fermented by the lactic acid bacteria to lower the pH, thereby flocculating the raw material milk. Although the use of lactic acid bacteria is not excluded in the production method of the present invention, it is preferable not to use lactic acid bacteria in order to minimize the effect of the pH drop on the milk flavor of the cheese.

[0039] In the present invention, "cheese curd" refers to a substance obtained by discharging all or part of the whey that is separated and produced by coagulation of UHT-treated milk.

[0040] Whey is a liquid that contains whey proteins, lactose, etc. "Draining whey" refers to the process of draining and removing whey from a state in which it coexists with the coagulated product produced by coagulation of milk. The whey can be drained using a method commonly used in the production of natural cheese, including, but not limited to, a method in which a coagulated product obtained by coagulating milk is cut, the whey contained in the coagulated product is drained, and the coagulated product is then packed into a container and squeezed by its own weight or a press to drain and remove the whey from the coagulated product.

[0041] In the case of ordinary natural cheese, the extent to which whey is drained from the coagulum is, for example, such that the moisture content in the cheese curd after whey drainage is 30 to 80% by mass. In the case of the moist heat-resistant natural cheese of the present invention, the moisture content in the cheese curd after whey drainage is, although not limited to, 50 to 70% by mass. A preferred range is 55 to 65% by mass.

[0042] The moisture content of cheese curd (natural cheese) can be measured using a sand-mixing method, the details of which will be explained in the Examples section.

[0043] (Step 3) Step 3 of the production method of the present invention is a step of heat-treating the cheese curd (secondary heat-treatment step). The secondary heat treatment of cheese curd may be any heat treatment method that can achieve the effects of the present invention, and examples thereof include heat treatment in the presence of water or steam (moist heat treatment). Such heat treatment methods include a method in which cheese curd is placed in hot water to be heat treated (boil treatment), a method in which cheese curd is heat treated using high-temperature steam (steam treatment), and a method in which cheese curd is placed in, for example, a heat-resistant, retort-resistant, and / or water-resistant container and heat treated using a heat treatment device. The secondary heat treatment is usually carried out under atmospheric pressure conditions (non-pressurized conditions) without pressurization.

[0044] The heat treatment conditions are not limited, but as shown in the Examples section below, natural cheese with moist heat shape retention and dry heat shape retention can be obtained by boiling for 5 minutes or more in hot water at 90°C, 30 minutes or more in hot water at 80°C, or 90 minutes or more in hot water at 70°C. Furthermore, as shown in the Examples section below, natural cheese with moist heat shape retention and dry heat shape retention can also be obtained by placing cheese curd in a heat-resistant and water-resistant container and heat-treating it in a heat treatment device at 97°C for 40 minutes or more. Furthermore, by heat-treating it in this manner in the presence of water or steam, natural cheese with a strong milk flavor and crispness can be obtained when boiled before eating.

[0045] Based on the above, natural cheese having the effects of the present invention can be prepared by subjecting cheese curd to a secondary heat treatment under non-pressurized conditions, which involves a thermal history of 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more. Here, thermal history is a measure of the amount of heat applied to the cheese curd obtained in step 2. Therefore, the thermal history is not limited to specific thermal histories represented by heating temperatures and heating times such as 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more; any thermal history can be used as long as it can apply an amount of heat to the cheese curd equivalent to that obtained by the thermal history. In other words, the "thermal history" defined in the present invention includes thermal histories that impart an amount of heat equivalent to that of the thermal history represented by heating temperatures and heating times such as 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more to the cheese curd obtained in step 2.

[0046] When it is confirmed that the cheese curd obtained in step 2 has a predetermined moist heat shape retention property (preferably a predetermined moist heat shape retention property and dry heat shape retention property) as a result of the secondary heat treatment, it can be determined that the secondary heat treatment is a heat treatment using a thermal history that applies an amount of heat equivalent to that of the above heat treatment to the cheese curd.

[0047] In the production method of the present invention, salt can be added to the cheese curd, if necessary. The timing for salting the cheese curd may be before or after the step 3. In other words, the cheese curd obtained in step 2 may be subjected to salting treatment before the secondary heat treatment, or the cheese curd that has been subjected to the secondary heat treatment in step 3 may be subjected to salting treatment. The method of salting the cheese curds can be a known method such as a brine immersion method in which the cheese curds are immersed in brine, or a dry salt application method in which salt is applied directly to the surface of the cheese curds. The brine immersion method is preferred. Examples of brine water used for salting include an aqueous solution containing salt (sodium chloride). Although not limited to, examples include salt solutions with a salt concentration of 5 to 21% by mass, preferably 10 to 21% by mass, or 15 to 21% by mass. From the viewpoint of salting efficiency, a higher salt concentration closer to the saturated concentration (closer to saturated salt water) is preferable. Furthermore, in addition to seasonings such as salt, spices, herbs, etc. for flavoring can also be blended depending on the preference of the natural cheese to be prepared. The temperature of the brine for immersion is not limited, but can be in the range of 8 to 25°C, preferably 8 to 15°C.

[0048] For example, in the case of the brine immersion method, the salted cheese curd is preferably left to stand under low-temperature conditions of about 2 to 6°C after being removed from the brine (refrigerated treatment). The standing time is not particularly limited, but can be, for example, about 5 to 20 hours, preferably about 5 to 18 hours, and more preferably about 5 to 12 hours. The refrigeration treatment can be similarly carried out on cheese curd that has undergone secondary heating treatment, regardless of whether or not salting treatment has been performed.

[0049] Non-ripened, moist heat-resistant natural cheese can be prepared by the above-described steps 1 to 3. The production method of the present invention can be used as a method for producing non-ripened natural cheese, also known as fresh type.

[0050] In addition to the above steps 1 to 3, the production method of the present invention may further include a step of aging the cheese curds (hereinafter also referred to as "step 4" or "aging step"). As described above, the production method of the present invention does not require a ripening step, and instead involves steps 1 to 3 to produce natural cheese that is resistant to moist heat (moist heat shape retention), preferably heat-resistant shape retention (moist heat shape retention and dry heat shape retention), and more preferably heat-resistant shape retention as well as a milky flavor and crispness when boiled before eating. Therefore, the ripening step is not necessarily required to achieve the effects of the present invention.

[0051] The aging step can be carried out using known methods and conditions employed in the production method of ordinary aged natural cheese. Examples of known methods and conditions include a method in which cheese curds are maintained at a temperature of 4 to 20°C and a humidity of 50 to 80%. The period for aging the cheese curds is not particularly limited, as long as it does not impair the moist heat resistance (moist heat shape retention), which is the first effect of the present invention, preferably the heat resistance shape retention (moist heat shape retention and dry heat shape retention), and more preferably does not impair the milk flavor and crispness in addition to the heat resistance shape retention. For example, the aging period is one day or more, preferably two days or more, more preferably one week or more, even more preferably two weeks or more, and even more preferably one month or more.

[0052] In the production method of the present invention, any food ingredient and / or food additive can be added as needed, taking into consideration the product design, etc., as long as it does not significantly affect the moist heat resistance (moist heat shape retention), preferably the heat resistance shape retention (moist heat shape retention and dry heat shape retention).

[0053] (II) Moisture-heat resistant natural cheese The natural cheese targeted by the present invention is a moist heat-resistant natural cheese containing UHT-treated, coagulated, and heat-treated milk protein and having a moist heat shape retention of 80% or more.Preferably, it is a heat-resistant, shape-retaining natural cheese having a moist heat shape retention of 80% or more and a dry heat shape retention of 80% or more. The methods for measuring and evaluating the wet heat shape retention and dry heat shape retention are as explained in (I), and the details are as described in Experimental Example 1.

[0054] The moist heat-resistant natural cheese of the present invention is preferably a non-ripened natural cheese produced by a production method including the aforementioned steps 1 to 3. Alternatively, the moist heat-resistant natural cheese of the present invention may be a ripened natural cheese produced by a production method including the aforementioned steps 1 to 4. The moist heat-resistant natural cheese of the present invention produced by this production method is characterized by having a strong milk flavor and crispness when boiled before eating, in addition to the aforementioned moist heat resistance (moist heat shape retention), preferably heat resistance and shape retention (moist heat shape retention and dry heat shape retention).

[0055] Furthermore, since the moist heat-resistant natural cheese of the present invention has heat resistance and shape retention under moist heat conditions, it is suitable for use as a cheese ingredient for cooking by adding it to foods with a high moisture content, such as boiled dumplings, curry, stew, pot-au-feu, mizutaki, soup, etc. Here, cooking by heat is not particularly limited as long as it is cooking in which the temperature of the object is raised in the presence of water or steam, and examples of cooking by heat include simmering, boiling, steaming, and stewing.

[0056] Furthermore, since the moist heat-resistant natural cheese of the present invention is heat-resistant and shape-retaining not only under the moist heat conditions described above but also under dry heat conditions, it is also suitable for use as a cheese ingredient to be placed on the surface of foods to be cooked, such as pizza, gratin, etc. Here, the cooking method is not particularly limited as long as it raises the temperature of the object, and it is suitable for use in foods cooked by baking, frying, deep-frying, etc.

[0057] As described above, in this specification, the terms "comprise" and "contain" encompass the meanings of "consist of" and "consist essentially of." [Example]

[0058] The present invention will be explained below using experimental examples to aid in understanding the configuration and effects of the present invention. However, the present invention is not limited by these experimental examples. Unless otherwise specified, the following experiments were carried out at room temperature (25±5°C) and under atmospheric pressure (non-pressurized conditions). Unless otherwise specified, "%" and "parts" in the following descriptions mean "% by mass" and "parts by mass," respectively.

[0059] <Material> The materials used in the following experimental examples are as follows: Raw milk: Raw milk from dairy cows (unprocessed milk that has not been heat-sterilized or otherwise treated: protein 3.4%, fat 4.0%, carbohydrates 4.5%, non-fat solids 8.8%, total solids 12.9%) Milk-clotting enzyme: Calf Rennet, manufactured by RENCO Calcium chloride: Calcium chloride dihydrate

[0060] Experimental Example 1: Production and Evaluation of Natural Cheese (Part 1) 1. Production of Natural Cheese (Examples 1-2, Comparative Examples 1-4) Raw milk (approximately 6 kg) was used as the raw material milk, and after heat sterilization under the conditions listed in Table 1, it was placed in a sterilization container and adjusted to the temperature listed in Table 1. Of the heat sterilization processes, LTLT (low temperature, long time sterilization) was performed by heating the raw material milk in a sterilization container to the specified temperature listed in the footnotes of Table 1 for the specified time (batch heat sterilization). HTST (high temperature, short time sterilization) and UHT (ultra-high temperature flash sterilization) were performed by passing the raw material milk between heated plates using a plate heat exchanger (a sealed corrugated plate heat exchanger with a preheating section, heating section, and cooling section connected) (manufactured by PowerPoint International) and heating it to the specified temperature listed in the footnotes of Table 1 for the specified time (plate heat sterilization).

[0061] After heating and adjusting the temperature, the raw milk was added with the milk-clotting enzyme and calcium chloride in the proportions shown in Table 1, stirred and mixed, and then coagulated at the adjusted temperature. The adjusted temperature and the amounts of milk-clotting enzyme and calcium chloride added were adjusted so that the coagulation state of each test group was approximately the same (see Table 1).

[0062] The resulting curd was cut and further stirred to separate and remove all of the resulting liquid (whey), producing cheese curds. The prepared cheese curds were transferred to a mold (size: diameter 80 mm x height 60 mm) and molded under their own weight by repeatedly inverting and leaving them to stand.

[0063] The molded cheese curds, together with the mold, were placed in hot water at 90°C for 30 minutes for heat treatment (boiling treatment). The boiled cheese curds were then immersed in a 21% salt solution (10°C) (brine water) for 2 minutes for salting treatment. The salted cheeses were then removed from the brine water and left to stand overnight in a refrigerator (4°C) (refrigerated treatment) to obtain natural cheeses (Examples 1 and 2, Comparative Examples 1 to 4).

[0064] Of Examples 1 and 2 and Comparative Examples 1 to 4, the natural cheeses of Example 2 and Comparative Examples 2 and 4 were placed in heat-resistant cups after refrigeration, sealed, and then heated again (97°C for 40 minutes) under non-pressurized conditions (heat treatment under steam) using a simulator retort device (manufactured by Toyo Seikan Co., Ltd.).

[0065] [Table 1]

[0066] 2. Evaluation of Natural Cheese (Examples 1-2, Comparative Examples 1-4) The moisture content of each of the prepared natural cheeses (Examples 1 and 2, Comparative Examples 1 to 4) was measured by the following method. Heat resistance (shape retention in dry heat, shape retention in moist heat), and shape and flavor after boiling (milk flavor, crispness) were also evaluated by the following methods.

[0067] (A) Measurement of moisture content (1)Measurement method (mixed sand method) 1. Place the test sample, natural cheese, into an aluminum cup (containing silica sand and a glass rod) whose mass (cup weight a) has been measured, and measure the total amount (weight before drying b). 2. Place the cup containing the test sample on a hot plate and stir the test sample with a glass rod to evaporate the water. 3. After the water has evaporated, place the cup containing the test sample in an air oven (set the internal temperature to 102°C) and dry for 2 hours. 4. The cup containing the test sample is transferred to a desiccator and allowed to cool in the desiccator for 30 minutes, after which the mass of the cup containing the test sample after drying (post-drying weight c) is measured. 5. Calculate the moisture content of the test sample (natural cheese) using the following formula:

[0068] [formula] Moisture content (mass%) = 100 - {(weight after drying c - cup weight a) / (weight before drying b - cup weight a)} x 100}

[0069] As a result, the moisture content of the natural cheeses of Examples 1 and 2 was 60%, and the moisture content of the natural cheeses of Comparative Examples 1 to 4 was 53%.

[0070] (B) Evaluation of heat resistance and shape retention (dry heat and wet heat) The heat resistance and shape retention were measured and quantified by the following method, and evaluated based on the numerical values. The heat resistance and shape retention were measured and evaluated based on both dry heat shape retention and moist heat shape retention. For the tests, each natural cheese (Examples 1-2, Comparative Examples 1-4) was cut into a cube (13mm x 13mm x 13mm) so that the lengths of all three sides were exactly 13mm (test sample), and measurements were taken using three samples (n=3) for each Example and Comparative Example.

[0071] (1) Measurement and evaluation method for dry heat shape retention An oven (SANYO DRYING OVEN SDW27) was set to 220°C, aluminum foil was placed on an aluminum tray, and samples (n=3) were placed on the aluminum foil and heated at 220°C for 3 minutes. The samples (n=3) were arranged in a horizontal row of three at equal intervals in the center of the aluminum tray (performed for each example and comparative example). After heating, the sample is removed from the oven together with the aluminum tray and allowed to cool at room temperature (approximately 20°C) for 3 minutes while still on the aluminum tray. After cooling, the height of the sample (height of the sample after heating) is measured with a vernier caliper.

[0072] Using the height of the sample before heating (13 mm) as the standard, dry heat shape retention is quantified using the following formula. If the value calculated using this formula is 80% or higher, it is evaluated as having "dry heat shape retention."

[0073] [formula] Dry heat shape retention (%) = [Sample height after heating (mm) / Sample height before heating (13 mm)] x 100

[0074] (2) Measurement and evaluation method for wet heat shape retention Set the oven (SANYO DRYING OVEN SDW27) to 130°C. Place filter paper (TOYO No. 2, 70mm) in a glass petri dish, apply 1 mL of water to the filter paper, then arrange the samples (n=3) at equal intervals in a triangular shape, and close the petri dish lid (performed for each example and comparative example). Place the glass petri dish in the oven and heat at 130°C for 20 minutes. After heating, the sample is removed from the oven together with the glass dish and allowed to cool at room temperature (approximately 20°C) for 3 minutes. After cooling, the height of the sample (height of the sample after heating) is measured with a vernier caliper.

[0075] Using the height of the sample before heating (13 mm) as the standard, the moist heat shape retention is quantified using the following formula. If the value calculated using this formula is 80% or higher, it is evaluated as having "moist heat shape retention."

[0076] [formula] Humid heat shape retention (%) = [Sample height after heating (mm) / Sample height before heating (13 mm)] x 100

[0077] (3) Evaluation results of heat resistance and shape retention (dry heat and wet heat) The heat resistance and shape retention (dry heat shape retention and moist heat shape retention) of each natural cheese (Examples 1 and 2, Comparative Examples 1 to 4) was evaluated, and the results are shown in Table 2. The results in Table 2 are the average values ​​obtained for three samples (n=3) of each type of test material.

[0078] [Table 2]

[0079] These results confirmed that in a natural cheese production method comprising (1) a step of heat-sterilizing raw milk, (2) a step of coagulating the heat-sterilized milk to prepare curds, and (3) a step of heat-treating cheese curds prepared from the curds, the moist heat shape retention of the resulting natural cheese differs depending on the heat sterilization conditions in step (1). Specifically, it was confirmed that by adopting UHT (ultra-high temperature flash sterilization) as the heat sterilization condition in step (1), natural cheese having high dry heat shape retention and good moist heat shape retention can be obtained (Examples 1 and 2).

[0080] On the other hand, when LTLT (low temperature long time pasteurization) or HTST (high temperature short time pasteurization) was used as the heat sterilization conditions in step (1), good dry heat shape retention was obtained, but moist heat shape retention was poor (Comparative Examples 1 and 3). In these cases, a tendency for moist heat shape retention to improve by heat treating the cheese curd was observed, but sufficient moist heat shape retention was still not obtained (Comparative Examples 2 and 4).

[0081] From the above, it can be said that UHT treatment of raw material milk is useful in imparting moist heat shape retention to natural cheese (in order to produce natural cheese with high moist heat shape retention).

[0082] (C) Evaluation of shape, flavor, and texture (milk flavor, crispness) after boiling (1) Evaluation method Each of the produced natural cheeses (Examples 1-2, Comparative Examples 1-4) was placed in hot water at 100°C and boiled for 30 minutes, then removed and allowed to cool at room temperature for 3 minutes. After that, the shape, flavor (milk flavor), and texture (crispness) were evaluated by a panel of five people according to the following criteria.

[0083] <Panel> Five experienced individuals who have been involved in cheese research and development at the applicant's workplace for more than one year and have the ability to discern the flavor of cheese.

[0084] <Evaluation criteria> [shape] After boiling and allowing to cool, the natural cheese is visually evaluated according to the following criteria to determine whether it maintains the cubic shape it had before boiling. Evaluation criteria: 1: Completely melted (plate-like) and no longer retains its cubic shape. 2: Between evaluation criteria 1 and 3 (not completely melted, but has become amorphous and no longer retains its cubic shape). 3: All corners of the cube are gone and it is rounded or irregular. 4: Between evaluation criteria 3 and 5 (some corners of the cube are missing, and they are rounded or irregular in shape). 5: Maintains the cubic shape before boiling

[0085] [Milk flavor] Definition: The sweet, strong milk flavor characteristic of halloumi cheese Evaluation Method: A panel of five people tasted the natural cheeses (Examples 1 and 2, Comparative Examples 1 to 4) that had been boiled and then allowed to cool, and evaluated the milk flavor of each natural cheese in comparison with a standard cheese according to the following criteria. The standard cheese used was halloumi cheese from Cyprus that had been boiled in the same manner as above and allowed to cool. To evaluate the milk flavor, the panelists were asked to hold each cheese in their mouths, chew it, and swallow it, and to comprehensively evaluate the aroma felt in the mouth and the aroma that wafted from the throat to the nose upon swallowing. Evaluation criteria: 1: Much weaker than the milk flavor of standard cheese 2: Weaker than the milk flavor of standard cheese (milk flavor somewhere between rating scales 1 and 3) 3: Has a milk flavor equivalent to that of standard cheese. 4: Stronger than the milk flavor of standard cheese (milk flavor somewhere between rating scales 3 and 5) 5: Much stronger milk flavor than standard cheese. A milky flavor equivalent to that of standard cheese was set as "Evaluation Standard 3," and the panel members were asked to agree in advance on the strength of the milky flavor that corresponds to the above five-point evaluation to reach a common understanding (standardization of internal standards among the panel members).

[0086] [Crispness] Definition: The sensation of biting down with your front teeth Evaluation Method: Five panelists tasted the natural cheeses (Examples 1 and 2, Comparative Examples 1 to 4) that had been boiled and then allowed to cool, and evaluated the sensation of biting into them with the front teeth in comparison with the comparative cheeses according to the following criteria: Comparative cheese 1 was a commercially available cream cheese (manufactured by Meiji Co., Ltd.), and comparative cheese 2 was a commercially available Gouda cheese (manufactured by Meiji Co., Ltd.), both of which had been boiled and allowed to cool in the same manner as above. Evaluation criteria: 1: Very weak crispness (same crispness as comparison cheese 1) 2: Weak crispness (same crispness as comparison cheese 2) 3: Slightly less crisp (slightly more crisp than comparison cheese 2) 4: Slightly crisp (crispness somewhere between rating 3 and 5) 5: Strong crispness (much crisper than comparison cheese 2) Crispness equivalent to that of Comparative Cheese 1 was set as "Evaluation Standard 1," and crispness equivalent to that of Comparative Cheese 2 was set as "Evaluation Standard 2." The panelists had previously agreed on the strength of crispness corresponding to the above five-point evaluation to ensure a common understanding (standardization of internal standards among the panelists).

[0087] (2) Evaluation results The results are shown in Table 3. The values ​​shown in the results are the average values ​​of the evaluation results of the five panelists.

[0088] [Table 3]

[0089] As shown in Table 3, the natural cheeses of Examples 1 and 2, which were judged to have high moist heat shape retention in the evaluation (B), maintained their shape even after boiling at 100°C for 30 minutes. In contrast, the natural cheeses of Comparative Examples 1 to 4, which were judged to have low moist heat shape retention in the evaluation (B), melted after boiling at 100°C for 30 minutes and were unable to maintain their cubic shape. This result also confirmed that the evaluation results of (B) reflect the shape retention of the natural cheeses in hot water.

[0090] Furthermore, the results in Table 3 confirmed that in a natural cheese production method comprising (1) a step of heat-sterilizing raw milk, (2) a step of coagulating the heat-sterilized milk to prepare curds, and (3) a step of heat-treating cheese curds prepared from the curds, the flavor and texture (milk flavor, crispness) of the resulting natural cheese differ depending on the heat-sterilization conditions in step (1). Specifically, it was confirmed that by employing UHT (ultra-high temperature flash sterilization) as the heat-sterilization condition in step (1), natural cheese having a stronger milk flavor and crispness, as evaluated after boiling and cooling, can be prepared compared to natural cheese prepared using LTLT (low temperature long time sterilization) or HTST (high temperature short time sterilization) instead of UHT (Examples 1 and 2). On the other hand, when LTLT or HTST was employed instead of UHT as the heat-sterilization condition in step (1), a tendency for the milk flavor and crispness to decrease was observed in evaluation after boiling and cooling (Comparative Examples 1 to 4).

[0091] From the above, it can be said that UHT treatment of raw milk is useful in order to impart a good milk flavor and crispness to natural cheese even when boiled at the time of eating (in order to produce natural cheese that has a good milk flavor and crispness when boiled at the time of eating).

[0092] Experimental Example 2: Production and Evaluation of Natural Cheese (Part 2) 1. Production of Natural Cheese (Examples 3 to 7) Natural cheeses (Examples 3 to 7) were prepared using the same method and conditions as in Example 1, except that the conditions for the boiling treatment of the cheese curd (hot water temperature and boiling time) were changed from "90°C, 30 minutes" in Example 1 to the conditions shown in Table 4.

[0093] [Table 4]

[0094] 2. Evaluation of Natural Cheese (Examples 3 to 7) The heat resistance and shape retention (dry heat shape retention and moist heat shape retention) of each of the prepared natural cheeses (Examples 3 to 7) was evaluated using the same method as in Experimental Example 1. The results are shown in Table 5. As in Experimental Example 1, the results in Table 5 are the average values ​​obtained for three samples (n=3) of each Example.

[0095] [Table 5]

[0096] As shown in Table 5, it was confirmed that the natural cheeses (Examples 3 to 7) obtained by heat-treating cheese curds prepared in (1) the step of heat-sterilizing raw milk using UHT and (2) the step of coagulating the heat-sterilized milk to prepare curds, so as to have a thermal history of 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more, had high dry heat shape retention and good moist heat shape retention, similar to the natural cheese of Example 1. Furthermore, from these results, it can be seen that the heat treatment of the cheese curd is not limited to the specific heating temperature and heating time mentioned above, and that natural cheeses having high dry heat shape retention and good moist heat shape retention can also be prepared by heat treatment with an equivalent amount of heat (a thermal history equivalent to the above-mentioned thermal history).

[0097] Experimental Example 3: Production and Evaluation of Natural Cheese (Part 3) 1. Production of Natural Cheese (Example 8 and Comparative Examples 5 to 7) Cheese curds were prepared using the same method and conditions as those used in Comparative Examples 1 and 2 and Examples 1 and 2 described in Experimental Example 1. Instead of being heated in hot water (boiling), the curds were salted by immersing them in a 21% salt solution (10°C) (brine water) for 2 minutes. The salted cheeses were then removed from the brine and allowed to stand overnight in a refrigerator (4°C) (Comparative Examples 5 to 7 and Example 8). The natural cheeses of Comparative Example 6 and Example 8 were placed in heat-resistant cups and sealed, and then heat-treated (97°C, 40 minutes) using the method described in Experimental Example 1 (heat treatment under steam).

[0098] [Table 6]

[0099] 2. Evaluation of Natural Cheese (Example 8 and Comparative Examples 5 to 7) For each natural cheese (Example 8, Comparative Examples 5 to 7), heat resistance and shape retention (dry heat shape retention, wet heat shape retention) were measured and evaluated using the same method as in Experimental Example 1. Furthermore, using the same method as in Experimental Example 1, the shape, flavor (milk flavor), and texture (crispness) after boiling (in hot water at 100°C for 30 minutes) and cooling were evaluated. The evaluation results are shown in Table 7. The results in Table 7 are the average values ​​obtained for three samples (n=3) of each Comparative Example or Example.

[0100] [Table 7]

[0101] These results confirmed that in a natural cheese production method comprising (1) a step of heat-sterilizing raw milk, (2) a step of coagulating the heat-sterilized milk to prepare curds, and (3) a step of heat-treating cheese curds prepared from the curds, when UHT (ultra-high temperature flash sterilization) is used as the heat sterilization condition in step (1), and even when heat treatment under steam is used as the heat treatment in step (3) instead of boiling, natural cheese having high dry heat shape retention and good moist heat shape retention can be prepared (Example 8), as in Examples 1 and 2. Furthermore, it was confirmed that the natural cheese of Example 8 maintained its shape even after boiling at 100°C for 30 minutes, and had a stronger milk flavor and crispness than Comparative Examples 5 to 7. In contrast, it was confirmed that natural cheese produced without the heat treatment in step (3), even when UHT (ultra-high temperature flash sterilization) was used as the heat sterilization condition in step (1), had high dry heat shape retention but reduced moist heat shape retention (Comparative Example 7). Furthermore, it was confirmed that the natural cheese of Comparative Example 7 was unable to maintain its cubic shape after boiling at 100°C for 30 minutes, and also had a reduced milk flavor and crispness.

[0102] On the other hand, when LTLT (low temperature, long time pasteurization) was used as the heat sterilization condition in step (1), only natural cheese with low shape retention in both dry heat and moist heat was obtained, even when the heat treatment in step (3) was performed (Comparative Example 6), and the same was true when the heat treatment in step (3) was not performed (Comparative Example 5). Furthermore, it was confirmed that these natural cheeses lost their cubic shape when boiled at 100°C for 30 minutes, and their milk flavor and crispness were also significantly reduced.

[0103] From the above, it can be said that in order to impart both dry heat shape retention and moist heat shape retention to natural cheese (to produce natural cheese with high dry heat shape retention and moist heat shape retention), it is important to sterilize raw milk using UHT and to further heat-treat (secondary heat treatment) the cheese curd prepared by coagulating the UHT-heat-treated milk. These treatments are also important for producing natural cheese that does not lose its shape significantly even when boiled before consumption and has a good milk flavor and crispness. Furthermore, Experimental Examples 1 to 3 confirmed that the secondary heat treatment is preferably carried out in the presence of water or steam under conditions that result in a thermal history of 90°C for 5 minutes or more, 80°C for 30 minutes or more, or 70°C for 90 minutes or more.

Claims

1. 1. A process of ultra-high temperature sterilization of raw milk; 2. A step of preparing curdled milk by coagulating the ultra-high temperature sterilized milk obtained in the above step using a milk-clotting enzyme and calcium chloride; and 3. Heat treating the cheese curds prepared from the curds; The method for producing moist heat resistant natural cheese having the above-mentioned features.

2. The heat treatment in step 3 is a moist heat treatment, 2. The method according to claim 1, wherein the moist heat treatment comprises a thermal history in the presence of water or water vapor at 90°C for 5 minutes or more, at 80°C for 30 minutes or more, or at 70°C for 90 minutes or more.

3. 2. The method according to claim 1, further comprising the step of salting the cheese curd as required and then refrigerating the cheese curd before or after step 3.

4. The method according to claim 1, which does not include a retort treatment step.

5. 2. The method according to claim 1, which is a method for producing non-ripened moist heat resistant natural cheese without a ripening step.

6. The method according to any one of claims 1 to 5, which is a method for producing moist heat resistant natural cheese having a moist heat shape retention of 80% or more.

7. The moist heat resistant natural cheese contains milk protein that has been subjected to ultra-high temperature sterilization, coagulation and heat treatment and has a moist heat shape retention of 80% or more.

8. 2. A moist heat resistant natural cheese having a moist heat shape retention of 80% or more, produced by the production method of claim 1.

9. A moist heat resistant natural cheese having a moist heat shape retention of 80% or more, produced by the production method of claim 3.

10. A moist heat-resistant natural cheese which is a non-ripened moist heat-resistant natural cheese produced by the production method according to claim 5.

11. The moist-heat-resistant natural cheese according to any one of claims 7 to 10, which is a natural cheese for moist-heat cooking.

12. A cooked food product comprising the moist heat-resistant natural cheese according to any one of claims 7 to 10.

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