Method for producing natural cheese and natural cheese

Abstract

The present invention addresses the problem of providing: a natural cheese which can be stored in a refrigerator or frozen without losing flavor or texture; and a method for producing same.　This method for producing a pasta filata cheese comprises a heating and kneading step for kneading cheese curd and modified starch while heating.

Description

Natural cheese manufacturing method and natural cheese

[0001] The present invention relates to a method for producing natural cheese and natural cheese, and in particular to a method for producing pasta filata cheese and pasta filata cheese.

[0002] Freezing is a widely adopted method for hygienically preserving food for long periods. Cheese is no exception, but frozen cheese has a problem of easily deteriorating flavor and texture. To solve this problem, various freezable cheeses have been developed. For example, Patent Document 1 describes a method for producing freezing-resistant and oil-resistant cheese, which involves adding and mixing a molten salt and one or more starches selected from oxidized starch, esterified starch, and etherified starch to natural cheese, followed by heating, melting, and emulsifying the mixture in a conventional manner. This method produces freezing-resistant and oil-resistant cheese that maintains its texture and quality after freezing and thawing and does not lose its shape when deep-fried (dry-frying). The cheese obtained by the production method described in Patent Document 1 is a processed cheese obtained by melting natural cheese, mixing it with a molten salt, emulsifying it, and then cooling and solidifying it again.

[0003] JP 06-153791

[0004] Freezable cheeses that have been developed so far are classified as processed cheeses, as described in Patent Document 1. However, freezable natural cheeses, i.e., natural cheeses that are prevented from deteriorating in flavor and texture when thawed after freezing, have not been studied to date. Furthermore, natural cheeses have had the problem of deteriorating in flavor and texture even when stored in a refrigerator.

[0005] In particular, pasta filata cheese, which has a fibrous structure and is characterized by its elastic texture, has the problem that when it is stored in the refrigerator or thawed after being frozen, it loses its flavor, becomes hard, and loses its characteristic texture.

[0006] In view of the above circumstances, a first object of the present invention is to provide a natural cheese in which deterioration in flavor and texture is suppressed after refrigeration or when thawed after freezing, and a method for producing the same. A particularly preferred object of the present invention is to provide a pasta filata cheese in which deterioration in flavor and texture is suppressed after thawing after freezing, and a method for producing the same.

[0007] Furthermore, the inventors discovered in their daily development that when natural cheese is produced using once-frozen cheese curds as an ingredient, the flavor and texture deteriorate after frozen or refrigerated storage compared to natural cheese produced using unfrozen cheese curds as an ingredient. Therefore, a second object of the present invention is to provide a natural cheese (preferably pasta filata cheese) and a method for producing the same, in which deterioration of flavor and texture is suppressed after refrigerated storage or thawing after frozen storage, even when frozen cheese curds are used as an ingredient.

[0008] The present invention, which solves the above problems, provides [1] a method for producing pasta filata cheese, which includes a heating and kneading step in which cheese curds and processed starch are kneaded while being heated. According to the present invention, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed.

[0009] A preferred embodiment of the present invention is [2] the method for producing pasta filata cheese according to [1], in which the mixture of cheese curds and processed starch is heated with steam in the heating and kneading step. A preferred embodiment of the present invention is [3] the method for producing pasta filata cheese according to [1] or [2], in which the temperature of the mixture in the heating and kneading step is 55°C or higher. According to the present invention, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed.

[0010] A preferred embodiment of the present invention is the method for producing pasta filata cheese according to any one of [1] to [3], wherein the heating and kneading step is carried out using a kneading machine with an auger screw. A more preferred embodiment of the present invention is the method for producing pasta filata cheese according to any one of [1] to [4], wherein the heating and kneading step is carried out in a kneading machine with multiple auger screws, by setting the rotation speeds of at least two of the auger screws to be different from each other. According to the present invention, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed.

[0011] A preferred embodiment of the present invention is [6] the method for producing pasta filata cheese according to any one of [1] to [5], wherein the modified starch is a starch derivative and / or oxidized starch. A more preferred embodiment of the present invention is [7] the method for producing pasta filata cheese according to any one of [1] to [6], wherein the starch derivative has two or more structures selected from an ester bond, an ether bond, and a cross-linked structure. According to the present invention, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed.

[0012] The present invention, which solves the above problems, provides [8] pasta filata cheese containing a starch derivative and / or oxidized starch as the processed starch. A preferred embodiment of the present invention is [9] the pasta filata cheese according to [8], in which the starch derivative has two or more structures selected from an ester bond, an ether bond, and a cross-linked structure. According to the present invention, it is possible to provide pasta filata cheese in which deterioration in flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, it is possible to provide pasta filata cheese in which deterioration in flavor and texture is suppressed even when using cheese curds that have been frozen once.

[0013] In a preferred embodiment of the present invention, the pasta filata cheese

[10] is the pasta filata cheese according to [8] or [9], containing at least 0.5% by mass of the modified starch. According to the present invention, it is possible to provide a pasta filata cheese in which deterioration in flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, it is possible to provide a pasta filata cheese in which deterioration in flavor and texture is suppressed even when using cheese curds that have been frozen once.

[0014] According to the present invention, it is possible to produce and provide a pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigeration or when thawed after freezing.Furthermore, it is possible to produce and provide a pasta filata cheese in which deterioration of flavor and texture is suppressed even when using cheese curds that have been frozen once.

[0015] 1 is a diagram showing the measurement results of breaking load in Evaluation 3 of Test Example 1. FIG. 2 is a diagram showing the measurement results of breaking load (center portion) in Evaluation 3 of Test Example 2. FIG. 3 is a diagram showing the measurement results of breaking load (surface portion) in Evaluation 3 of Test Example 2. FIG. 4 is a diagram showing the results of the sensory evaluation (unheated samples 25-28) in Evaluation 1 of Test Example 3. FIG. 5 is a diagram showing the results of the sensory evaluation (unheated samples 29-32) in Evaluation 1 of Test Example 3. FIG. 6 is a diagram showing the results of the sensory evaluation (heated samples 25-28) in Evaluation 1 of Test Example 3. FIG. 7 is a diagram showing the results of the sensory evaluation (heated samples 29-32) in Evaluation 1 of Test Example 3. FIG. 8 is a diagram showing the state of each cheese after baking in Evaluation 2 of Test Example 3. FIG. 9 is a diagram showing the state of each cheese after baking in Evaluation 2 of Test Example 3. FIG. 10 is a diagram showing the measurement results of breaking load (center portion) in Evaluation 3 of Test Example 3. FIG. 11 is a diagram showing the measurement results of breaking load (surface portion) in Evaluation 3 of Test Example 3.

[0016] The pasta filata cheese of the present invention is a cheese classified as natural cheese. In this context, natural cheese refers to cheese as defined in Article 2, Paragraph 18 of the "Ordinance on Compositional Standards, etc. of Milk and Dairy Products" (hereinafter referred to as the "Milk, etc. Ordinance"), issued by the Ministry of Health, Labour and Welfare in 1951 (No. 52). Specifically, natural cheese refers to cheese obtained by coagulating almost all or part of the proteins of milk, buttermilk (meaning the portion other than the fat particles generated during butter production; the same applies hereinafter), cream, or a mixture of these with enzymes or other coagulants, from which a portion of the whey has been removed, or cheese obtained by aging these (Article 2, Paragraph 18, Item 1 of the Milk, etc. Ordinance). It also refers to cheese produced using milk, etc., as an ingredient, using manufacturing techniques that include protein coagulation, and having chemical, physical, and sensory properties similar to those defined in Item 1 (item 2 of the same paragraph). Processed cheese, as defined in Article 19 of the Ordinance, is produced by crushing, heating, melting, and emulsifying natural cheese.

[0017] Pasta filata cheese is cheese produced by a manufacturing method that includes a step of heating and kneading ingredients containing at least cheese curd. Pasta filata cheese has a fibrous structure and is characterized by a chewy, elastic texture. Traditionally, cheese curd is heated and kneaded in hot water, but industrially, other methods are also used. Examples of pasta filata cheese include, but are not limited to, mozzarella cheese, caciocavallo cheese, burrata cheese, and burattina cheese. In a preferred embodiment of the present invention, the pasta filata cheese is a fresh cheese that has not been or is barely aged. In a more preferred embodiment, the pasta filata cheese is mozzarella cheese.

[0018] Here, cheese curd refers to a composition obtained by curdling raw milk (not particularly limited, but preferably cow's milk) and then separating whey. Specifically, cheese curd can be obtained by adding lactic acid bacteria and rennet to raw milk that has been sterilized and cooled as necessary, cutting the resulting curd into appropriate sizes, and removing the separated whey. Cheese curd may be produced according to a conventional method, or a commercially available cheese ingredient may be used. When commercially available cheese curd is used, it may be frozen or refrigerated, and may be imported or domestically produced.

[0019] In this specification, the symbol "to" indicates a range of values ​​including the values ​​before and after the symbol. In addition, the components described below can be combined in any combination.

[0020] 1. Manufacturing Method of Pasta Filata Cheese The manufacturing method of pasta filata cheese according to the present invention includes a heating and kneading step in which cheese curds and processed starch are kneaded while being heated. According to the present invention, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed.

[0021] In the present invention, "deterioration of flavor and texture (of pasta filata cheese)" refers to the loss of the aroma, taste, and characteristic chewy, elastic texture of freshly made pasta filata cheese. For example, when cheese thawed after frozen / refrigerated storage loses its elasticity and feels dry or crumbly upon consumption, the texture is said to have deteriorated. Furthermore, in the present invention, "suppressed deterioration of flavor and texture after refrigerated storage or thawing after freezing" means that, when comparing the texture and flavor of a reference pasta filata cheese with that of a pasta filata cheese refrigerated for a certain period of time or thawed after freezing, the texture and flavor of the latter are comparable to those of the former, or the latter has changed in texture and flavor but retains the texture and flavor desirable for pasta filata cheese.

[0022] Here, the reference pasta filata cheese is not limited to freshly made pasta filata cheese. For example, when comparing pasta filata cheeses with different storage periods, the pasta filata cheese with a relatively shorter storage period can be used as the reference, and the texture and flavor of the pasta filata cheese with a relatively longer storage period can be evaluated. Furthermore, when comparing pasta filata cheeses stored differently, the refrigerated pasta filata cheese can be used as the reference, and the texture and flavor of the frozen and thawed pasta filata cheese can be evaluated. Furthermore, when comparing refrigerated and frozen pasta filata cheeses, the refrigerated and frozen periods can be made the same, or the refrigerated and frozen periods combined can be made the same.

[0023] The starch used as the raw material for the modified starch is not particularly limited, and known starches such as waxy corn starch, tapioca starch, corn starch, potato starch, etc. may be appropriately used.

[0024] The type of modified starch is not particularly limited as long as it is usable as a food additive, but it is preferably a starch derivative and / or oxidized starch. More preferably, the modified starch is a starch derivative. Here, in the present invention, starch derivative refers to starch obtained by chemically treating it, other than oxidized starch. Examples of starch derivatives include starch esters, starch ethers, cross-linked starch, and grafted starch.

[0025] Examples of starch esters include starch acetate, starch phosphate, and starch octenyl succinate. Examples of starch ethers include hydroxyalkyl starch, carboxymethyl starch, cationic starch, and cyanoethyl starch. Examples of cross-linked starches include phosphate-cross-linked starch, glycerol-cross-linked starch, and formalin-cross-linked starch. Examples of grafted starches include polyacrylic grafted starch and co-dextrin. Examples of oxidized starch include oxidized starch and dialdehyde starch. According to the present invention, it is possible to produce pasta filata cheese in which deterioration in flavor and texture after frozen storage or after thawing can be minimized. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which changes in flavor and texture after refrigerated storage or after thawing can be suppressed.

[0026] In a preferred embodiment of the present invention, the starch derivative has two or more structures selected from an ester bond, an ether bond, and a cross-linked structure. In a preferred embodiment of the present invention, the starch derivative has at least a cross-linked structure. In a more preferred embodiment of the present invention, the starch derivative has a cross-linked structure and an ester bond and / or an ether bond. According to the present invention, it is possible to produce pasta filata cheese that retains a fresh flavor and smooth texture even after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curd that has been frozen once, it is possible to produce pasta filata cheese with minimal changes in flavor and texture.

[0027] The crosslinked structure is not particularly limited, and examples thereof include adipic acid crosslinks, phosphate crosslinks, glycerol crosslinks, and formalin crosslinks. The crosslinked structure is preferably an adipic acid crosslink or a phosphate crosslink. An example of starch having an adipic acid crosslinked structure is acetylated adipic acid crosslinked starch. An example of starch having a phosphate crosslinked structure is acetylated phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, and phosphate crosslinked starch.

[0028] Examples of starch derivatives having an ester bond and a cross-linked structure include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and phosphate cross-linked starch. Examples of starch derivatives having an ester bond, an ether bond, and a cross-linked structure include hydroxypropylated phosphate cross-linked starch.

[0029] In a preferred embodiment of the present invention, the starch derivative has an acetyl group or a hydroxypropyl group. According to the present invention, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration in flavor and texture is suppressed.

[0030] Examples of starch derivatives having an acetyl group include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, and acetylated oxidized starch.Examples of starch derivatives having a hydroxypropyl group include hydroxypropyl starch and hydroxypropyl phosphate cross-linked starch.

[0031] In a preferred embodiment of the present invention, the starch derivative has a cross-linked structure, an ester bond and / or an ether bond, and further has an acetyl group or a hydroxypropyl group. Examples of such starch derivatives include hydroxypropylated phosphate-cross-linked starch, acetylated adipic acid-cross-linked starch, and acetylated phosphate-cross-linked starch. According to the present invention, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed.

[0032] As the modified starch, it is preferable to use waxy corn-derived hydroxypropylated phosphate cross-linked starch, tapioca-derived hydroxypropylated phosphate cross-linked starch, potato-derived acetate starch, or potato-derived adipic acid cross-linked starch.

[0033] In the production method of the present invention, the heating method in the heat-kneading step is not particularly limited. Examples of heating methods include immersing a mixture of cheese curds and modified starch in hot water (preferably 80 to 100°C), Joule heating a mixture of cheese curds and modified starch, and contacting the cheese curds and modified starch with steam. Heating may also be performed by externally heating a container containing a mixture of cheese curds and modified starch. These heating methods may also be combined. The cheese curds and modified starch may be mixed in advance to obtain a mixture, and then the mixture is subjected to the heat-kneading step, or the cheese curds and modified starch may each be subjected (as raw materials) to the heat-kneading step. Preferably, the cheese curds and modified starch are mixed in advance to obtain a mixture, and then the mixture is subjected to the heat-kneading step.

[0034] By kneading the cheese curds and modified starch while heating, it is possible to reproduce the traditional process of kneading and stretching the cheese curds by hand while heating them, which is performed in the traditional pasta filata cheese manufacturing process. Furthermore, by including modified starch, it is possible to produce pasta filata cheese that does not lose its flavor or texture when stored in a refrigerator or thawed after freezing.

[0035] When frozen cheese curds are used as a raw material, they may be used as they are frozen, partially thawed, or completely thawed. When completely thawed frozen cheese curds are used, they may be used after the product temperature has been raised to room temperature (20°C), or they may be used while they are cold (for example, at a product temperature of 5°C). Preferably, when frozen cheese curds are used as a raw material, they are used after being completely thawed. When refrigerated cheese curds are used as a raw material, they may be used while they are cold, or they may be used after the product temperature has been raised to room temperature (20°C). Preferably, refrigerated cheese curds are used while they are cold.

[0036] In a preferred embodiment of the present invention, heating in the heating and kneading step is carried out using steam. Specifically, the mixture of cheese curds and processed starch is heated by contacting it with steam, for example by spraying it with steam. The temperature of the steam brought into contact with the mixture of cheese curds and processed starch is not particularly limited as long as it can heat the mixture, but it can be, for example, 100°C or higher. According to the present invention, pasta filata cheese can be produced in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, even when cheese curds that have been frozen once are used, pasta filata cheese can be produced in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, since hot water is not used, loss of nutrients can be suppressed and it is easier to add auxiliary ingredients.

[0037] The temperature (product temperature) of the mixture of cheese curd and modified starch in the heating and kneading step is not particularly limited, as long as the cheese curd and modified starch can be uniformly mixed. The temperature (product temperature) of the mixture in the heating and kneading step may be 55°C or higher, 56°C or higher, 57°C or higher, 58°C or higher, or 59°C or higher. The temperature (product temperature) of the mixture of cheese curd and modified starch in the heating and kneading step may be 95°C or lower, or 90°C or lower. The temperature (product temperature) of the mixture of cheese curd and modified starch in the heating and kneading step may be 55°C to 95°C, 56 to 90°C, 57 to 90°C, 58 to 90°C, or 59 to 90°C. According to the present invention, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or thawing after freezing. Furthermore, even if cheese curds that have been frozen once are used, pasta filata cheese can be produced that does not deteriorate in flavor or texture when thawed after refrigerated storage or frozen storage.

[0038] The heating and kneading step can be carried out using known equipment as long as it is possible to knead the mixture of cheese curds and modified starch while heating. By kneading the mixture of cheese curds and modified starch while heating, the cheese curds and modified starch can be mixed uniformly. Furthermore, the fibrous structure that is characteristic of pasta filata cheese can be formed.

[0039] The heating and kneading step may be carried out once, but is preferably carried out multiple times. By carrying out the heating and kneading step multiple times, the cheese curds and the modified starch can be mixed uniformly. Furthermore, the fibrous structure that is characteristic of pasta filata cheese can be formed.

[0040] In a preferred embodiment of the present invention, the heating and kneading step is carried out using a kneader with an auger screw. By using a kneader with an auger screw, the elastic fibrous structure that is characteristic of pasta filata cheese can be more efficiently formed. Furthermore, this embodiment allows the cheese curds and modified starch to be mixed uniformly.

[0041] In a preferred embodiment of the present invention, the heating and kneading step is carried out in a kneading machine having multiple auger screws by setting the rotation speeds of at least two auger screws to be different from each other. In another preferred embodiment of the present invention, the heating and kneading step is carried out in a kneading machine having two auger screws by setting the rotation speeds of the two auger screws to be different from each other. In another preferred embodiment of the present invention, the heating and kneading step includes a step of kneading (at least) two auger screws at the same rotation speed and a step of kneading (at least) two auger screws at different rotation speeds. In this case, either the step of kneading (at the same rotation speed) or the step of kneading (at the different rotation speeds) can be carried out first. According to the present invention, the cheese curds and processed starch can be uniformly mixed. Furthermore, the fibrous structure characteristic of pasta filata cheese can be more efficiently formed.

[0042] The rotation speed of the auger screw is not particularly limited, as long as it can uniformly mix the cheese curd and processed starch and form a fibrous structure. The rotation speed of the auger screw can be, for example, 14 to 200 rpm. When a kneader having multiple auger screws is used, the rotation speeds of at least two auger screws can be set so that they each fall within the above-mentioned numerical range. When a kneader having two auger screws is used, the rotation speeds of the two auger screws can be set so that they each fall within the above-mentioned numerical range. According to the present invention, the fibrous structure that is characteristic of pasta filata cheese can be formed more efficiently.

[0043] Furthermore, when a kneader having multiple auger screws is used, the rotation directions of at least two auger screws may be the same (e.g., clockwise and clockwise), but are preferably different (i.e., clockwise and counterclockwise). Furthermore, when a kneader having two auger screws is used, the rotation directions of the two auger screws may be the same (e.g., clockwise and clockwise), but are preferably different (i.e., clockwise and counterclockwise). Furthermore, the rotation directions of the auger screws may be changed to different directions (e.g., clockwise and counterclockwise) after being rotated in the same direction (e.g., clockwise and clockwise). According to the present invention, the fibrous structure characteristic of pasta filata cheese can be formed more efficiently.

[0044] The method for producing pasta filata cheese of the present invention may include processes other than the heat-kneading process. For example, it may include a cheese curd-forming process for forming cheese curds, a cheese-molding process for molding the cheese obtained after the heat-kneading process into a desired shape, a ripening process for aging the cheese, a washing process for washing the cheese, a smoking process for smoking the cheese, a seasoning process for seasoning the cheese (e.g., imparting a salty flavor), a packaging process for packaging the cheese, and a freezing process for freezing the cheese. When the seasoning process is included, the pasta filata cheese can be imparted with a salty flavor by, for example, immersing the pasta filata cheese in a seasoning liquid with a salt concentration of 10 to 15% for 5 to 10 minutes. Furthermore, in the packaging process, one cheese may be packaged in one container, or multiple cheeses may be packaged in one container.

[0045] When the method for producing pasta filata cheese of the present invention includes a freezing step, the obtained pasta filata cheese may be frozen as is, but preferably the freezing step is carried out after a refrigeration step in which the pasta filata cheese is refrigerated. By refrigerating once and then freezing, it is possible to produce pasta filata cheese whose texture after thawing is similar to that of chilled pasta filata cheese.

[0046] When the production method of the present invention includes a refrigeration step, the product temperature of the pasta filata cheese after the refrigeration step is preferably 0 to 15°C, and more preferably 0 to 10°C. The cheese to be refrigerated is preferably pasta filata cheese immersed in an aqueous liquid. In another preferred embodiment, the cheese to be refrigerated is packaged pasta filata cheese, in which pasta filata cheese is packed in a container. In another preferred embodiment, the cheese to be refrigerated is packaged pasta filata cheese, in which pasta filata cheese and an aqueous liquid are packed in a container. When the cheese to be refrigerated is packaged pasta filata cheese, in which pasta filata cheese and an aqueous liquid are packed in a container, the packaging step is a step of packing the pasta filata cheese and the aqueous liquid into a container. In this case, it is preferable that the amount of aqueous liquid be such that the pasta filata cheese is entirely immersed. The duration of the refrigeration step is not particularly limited. The aqueous liquid may be left unremoved after the refrigeration step before proceeding to the freezing step, or it may be removed after the refrigeration step before proceeding to the freezing step.

[0047] In the present invention, the aqueous liquid refers to a liquid containing 95% or more by mass of water. Preferably, the aqueous liquid contains sodium chloride. When the aqueous liquid contains sodium chloride, a salty taste can be imparted to the pasta filata cheese. In this case, the refrigeration process doubles as the seasoning process. Furthermore, when a salty taste has already been imparted in the seasoning process, the aqueous liquid containing sodium chloride can prevent the salty taste imparted in the seasoning process from becoming diluted. The concentration of sodium chloride can be set as appropriate, but can be, for example, 0.1 to 1.2% by mass relative to the total mass of the aqueous liquid.

[0048] The aqueous liquid may contain known food additives as appropriate, such as preservatives, pH adjusters, and antioxidants.

[0049] The product temperature of the pasta filata cheese during the freezing step may be below the freezing point of the pasta filata cheese, for example, below -1°C. The period of the freezing step is not particularly limited as long as the pasta filata cheese can be frozen.

[0050] Furthermore, when the production method of the present invention includes a refrigeration step and a freezing step, it is preferable to include a glazing step between the refrigeration step and the freezing step, in which the pasta filata cheese is glazed. Glazing is a process that creates a protective layer of ice on the surface of a frozen product and can be carried out by any known method. Glazing shortens the freezing and thawing times and prevents freezer burn, oxidation, and drying. This further suppresses deterioration of texture after thawing. Furthermore, the pasta filata cheese after thawing has a high moisture content and a juicy texture.

[0051] Since the present invention is a method for producing pasta filata cheese (i.e., natural cheese), it goes without saying that it does not include steps specific to the production of processed cheese, specifically the steps of melting cheese, mixing the melted cheese with molten salt, emulsifying the mixture of melted cheese and molten salt, and cooling and solidifying the mixture of melted cheese and molten salt.

[0052] 2. Pasta Filata Cheese The pasta filata cheese of the present invention contains a starch derivative and / or oxidized starch as the modified starch. According to the present invention, deterioration of flavor and texture of pasta filata cheese thawed after refrigerated or frozen storage can be suppressed. Furthermore, even when using cheese curds that have been frozen once, pasta filata cheese can be produced in which deterioration of flavor and texture is suppressed when thawed after refrigerated or frozen storage.

[0053] As a preferred form of the modified starch, the items described in "1." above can be appropriately adopted.

[0054] The content of modified starch in pasta filata cheese can preferably be 0.5% by mass or more, 0.8% by mass or more, or 1% by mass or more. According to the present invention, it is possible to suppress deterioration of the flavor and texture of pasta filata cheese after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of flavor and texture is suppressed after refrigerated storage or when thawed after freezing. Furthermore, the content of modified starch in pasta filata cheese can be appropriately set taking into account the effect of the modified starch on the flavor, and can be, for example, 10% by mass or less, 8% by mass or less, or 5% by mass or less.

[0055] In a preferred embodiment of the present invention, the pasta filata cheese has a water syneresis rate of 7% by mass or less, more preferably 6.8% by mass or less. According to the present invention, even if the cheese is frozen and thawed once, deterioration of the elastic texture characteristic of pasta filata cheese can be suppressed. Furthermore, even if once-frozen cheese curds are used, pasta filata cheese can be produced in which deterioration of flavor and texture is suppressed when refrigerated or frozen and then thawed. The lower limit of the water syneresis rate of pasta filata cheese can be adjusted as appropriate.

[0056] Here, the water separation rate can be calculated by measuring the weight of the pasta filata cheese, leaving it to stand at room temperature (25°C) for 30 minutes, wiping off any water that seeps out, and reweighing the sample, using the following formula: Water separation rate = ((weight before standing - weight after standing) / weight before standing) x 100. Note that the weight before standing can be measured while the pasta filata cheese is frozen (without thawing), or immediately after it is taken out of the refrigerator if it is refrigerated.

[0057] In a preferred embodiment of the present invention, the pasta filata cheese is packaged in a container. In another preferred embodiment of the present invention, the pasta filata cheese is packaged in a container immersed in an aqueous liquid. The matters described in "1." above can be applied to the aqueous liquid. When the pasta filata cheese is packaged in a container immersed in an aqueous liquid, only a portion of the pasta filata cheese may be immersed in the aqueous liquid, but it is more preferable that the entire pasta filata cheese is immersed in the aqueous liquid. The material and shape of the container are not particularly limited, and any known container can be used as appropriate. The container is preferably made of a flexible film.

[0058] When packing pasta filata cheese in a container, one or more pieces of cheese may be packed in one container. When multiple pieces of cheese are packed in one container, it is preferable that all of the cheeses are immersed in the aqueous liquid.

[0059] The pasta filata cheese of the present invention is prevented from deteriorating in flavor and texture when thawed after frozen storage. Therefore, the pasta filata cheese of the present invention is particularly suitable for distribution in a frozen state. In other words, in a preferred embodiment of the present invention, the pasta filata cheese is frozen pasta filata cheese that has been frozen. In another preferred embodiment of the present invention, the pasta filata cheese is frozen pasta filata cheese that has been frozen together with an aqueous liquid. In yet another preferred embodiment of the present invention, the pasta filata cheese is packaged frozen pasta filata cheese that has been packed in a container and frozen. In a more preferred embodiment, it is packaged frozen pasta filata cheese that has been packed in a container together with an aqueous liquid and frozen.

[0060] In a preferred embodiment of the present invention, the pasta filata cheese is cheese produced by the method described in "1." above. In other words, in a preferred embodiment of the present invention, the pasta filata cheese is cheese produced by a production method including a step of kneading cheese curds and processed starch while heating. According to the present invention, it is possible to suppress deterioration of the flavor and texture of pasta filata cheese after refrigerated storage or when thawed after freezing. Furthermore, even when using cheese curds that have been frozen once, it is possible to produce pasta filata cheese in which deterioration of the flavor and texture is suppressed after refrigerated storage or when thawed after freezing. When the pasta filata cheese of the present invention is cheese produced by the method described in "1." above, the items described in "1." above can be applied to a preferred embodiment of the production method.

[0061] The pasta filata cheese of the present invention may contain secondary ingredients other than cheese curds and modified starch. Examples of such secondary ingredients include herbs such as mint, dill, oregano, basil, rosemary, arugula, and thyme, spices such as pepper, cardamom, cumin, and coriander, dried vegetables such as dried tomatoes, aromatic vegetables such as garlic, and dried fruits such as raisins. The secondary ingredients may be pre-processed, such as by crushing or shredding, as necessary.

[0062] The present invention will be described in more detail below using examples, but the technical scope of the present invention is not limited to these examples.

[0063] <Test 1> Evaluation of changes in flavor and texture of cheese with or without modified starch In this test example, changes in flavor and texture of cheese after refrigerated storage and after thawing after freezing were evaluated depending on whether or not modified starch was present.

[0064] Mozzarella cheese was produced using the following production method and the composition shown in Table 1 below. Commercially imported frozen cheese curds were used. [Production Method] (1) Cheese curds, modified starch (two types of hydroxypropylated phosphate cross-linked starch of different origins), and added water were mixed in a steam stretcher (two-screw type; a kneader with two auger screws) to obtain a mixture. The cheese curds were used in a completely thawed state, and the product temperature was approximately 5°C at the start of mixing. (2) The resulting mixture was heated with steam, and the product temperature of the mixture was raised to 63°C over 4 minutes. (3) While maintaining the product temperature at 63°C, the stretching process (heating and kneading process) was repeated four times. In one stretching process (heat-kneading process), the two auger screws of the steam stretcher were set to a rotation speed of 136 rpm and rotated in the same direction. Then, one auger screw was set to a rotation speed of 136 rpm and the other auger screw was set to a rotation speed of 82 rpm and rotated in opposite directions. (4) Smoothing was performed for one minute. (5) Mozzarella cheese was obtained by molding to a mass of approximately 60 g per piece. (6) The obtained mozzarella cheese was placed in chilled water (approximately 15°C) and cooled in a refrigerator at an ambient temperature of 5°C. (7) The cooled mozzarella cheese was immersed in an aqueous solution containing 0.3% by mass of salt and 0.06% by mass of calcium chloride, and then divided into two portions: one to be refrigerated at 5°C and one to be frozen. The aqueous solution was used in an amount sufficient to completely immerse the mozzarella cheese. The refrigerated and frozen storage was carried out while the sample was immersed in the aqueous solution.

[0065]

[0066] The control, mozzarella cheeses of Test Example 1 and Test Example 2 were stored according to the storage methods and storage periods shown in Table 2 below to obtain test samples (Sample 1 to Sample 12). Refrigerated storage was performed in a refrigerator with an internal temperature of 5°C. Thawing after frozen storage was performed by leaving the cheeses to stand in a refrigerator with an internal temperature of 5°C. The same applies to the following test examples.

[0067]

[0068] (Result 1: Sensory Evaluation) A sensory evaluation was carried out on Samples 1 to 9 in Table 2. The sensory evaluation was carried out by five evaluators who are experienced in this field.

[0069] The evaluation was performed by using the softness, texture, and flavor of Samples 1 to 3 as the standard, and evaluating changes in the softness, texture, and flavor of samples of the same test example that were stored for different periods and / or methods. Specifically, for example, the softness, texture, and flavor of the mozzarella cheese of Sample 1 were used as the standard, and the extent to which the softness, texture, and flavor of the mozzarella cheese of Sample 4 had changed was evaluated (Samples 1, 4, and 7 are all control mozzarella cheeses, and are samples stored for different periods and / or methods). The degree of difference in the degree of change that allows the mozzarella cheese to be evaluated to be judged to have a desirable texture and flavor as mozzarella cheese compared to the standard mozzarella cheese was consistently evaluated by each evaluator.

[0070] (Control evaluation: Samples 4 and 7 were evaluated based on Sample 1) Compared to the mozzarella cheese of Sample 1, the mozzarella cheese of Sample 4 was hard and crumbly, and a deterioration in texture (softness) was observed. In addition, the flavor characteristic of mozzarella cheese was not felt, and a deterioration in flavor was observed compared to Sample 1. Sample 7 was also evaluated in the same way as Sample 4. From the above, it was shown that the texture and flavor of pasta filata cheese (mozzarella cheese) that does not contain modified starch deteriorates when stored in the refrigerator or thawed after being frozen.

[0071] (Evaluation of Test Example 1: Samples 5 and 8 were evaluated with Sample 2 as the standard) The mozzarella cheese of Sample 5 had a softness preferred for mozzarella cheese, equivalent to that of Sample 2, and a moist texture. The mozzarella cheese of Sample 5 also had a flavor characteristic of mozzarella cheese to the same extent as Sample 2. The mozzarella cheese of Sample 8 was soft to the same extent as that of Sample 2, and maintained the fibrous texture characteristic of mozzarella cheese. It also had a flavor characteristic of mozzarella cheese to the same extent as Sample 2. In other words, compared to Sample 2, the deterioration of texture and flavor was suppressed in Samples 5 and 8.

[0072] (Evaluation of Test Example 2: Samples 6 and 9 were evaluated with Sample 3 as the standard) The mozzarella cheese of Sample 6 had a preferred softness for mozzarella cheese, equivalent to that of Sample 3, and a moist texture. The mozzarella cheese of Sample 6 also had the flavor characteristic of mozzarella cheese to the same extent as Sample 3. The mozzarella cheese of Sample 9 was as soft as that of Sample 3 and maintained the fibrous texture characteristic of mozzarella cheese. The mozzarella cheese of Sample 9 also had the flavor characteristic of mozzarella cheese to the same extent as that of Sample 3. In other words, compared to Sample 3, the deterioration of texture and flavor was suppressed in Samples 6 and 9.

[0073] These sensory evaluations revealed that pasta filata cheese containing modified starch retains its flavor and texture even after refrigeration or thawing after freezing, regardless of the type of starch used.

[0074] (Result 2: Baking Test) A baking test was conducted on Samples 1 to 6. Specifically, 25 g of each sample was placed in an aluminum foil container and baked for 2 minutes and 30 seconds in a 1300 W toaster oven. After removing from the toaster oven and allowing to cool for 30 seconds, each cheese was spread with a spatula. The flavor of each baked and cooled sample was evaluated for changes in texture of samples of the same test example but with different storage periods and / or storage methods, using Samples 1 to 3 as the standard. Specifically, for example, a sensory evaluation was conducted to determine the extent to which the texture of the mozzarella cheese of Sample 4 had changed, using the texture of the mozzarella cheese of Sample 1 as the standard (Samples 1 and 4 are both control mozzarella cheeses with different storage periods and / or storage methods). The degree of difference in the degree of change that would allow the mozzarella cheese to be evaluated to be judged to have a desirable texture and flavor as mozzarella cheese compared to the reference mozzarella cheese was evaluated by each evaluator in a consistent manner.

[0075] Both the mozzarella cheese of Sample 1 and the mozzarella cheese of Sample 4 after baking felt excessively elastic and difficult to eat. Furthermore, the mozzarella cheese of Sample 1 after baking and the mozzarella cheese of Sample 4 after baking felt gummy (a rubbery elastic, gritty texture; the same applies to the following test examples). In contrast, the mozzarella cheese of Sample 5 after baking was as soft as the mozzarella cheese of Sample 2 after baking. The mozzarella cheese of Sample 5 after baking also had a moderate elasticity characteristic of mozzarella cheese, similar to the mozzarella cheese of Sample 2 after baking. The mozzarella cheese of Sample 6 after baking was as soft as the mozzarella cheese of Sample 3 after baking. The baked mozzarella cheese of Sample 6 had a moderate elasticity typical of mozzarella cheese, similar to that of the baked mozzarella cheese of Sample 2. Furthermore, none of the baked mozzarella cheeses of Samples 2, 3, 5, and 6 had a gummy texture.

[0076] These evaluations demonstrated that pasta filata cheese (mozzarella cheese) without modified starch deteriorates in texture and flavor when baked after refrigerated storage or thawing after freezing. In contrast, pasta filata cheese (mozzarella cheese) containing modified starch showed reduced deterioration in flavor and texture when baked after refrigerated storage or thawing after freezing. Furthermore, this effect was independent of the type of starch used.

[0077] (Result 3: Physical Property Evaluation) The breaking loads of Samples 7 to 12 in Table 2 were measured. A 2 cm section cut out from the surface of each sample was used as the measurement sample. The breaking load was measured using a RHEONER2 CREEP METER RE2-33005S (manufactured by Yamaden Co., Ltd.) by inserting an 8 mm diameter cylindrical probe at a speed of 1 mm / s to 75% of the height of the measurement sample.

[0078] The results are shown in Figure 1.

[0079] As shown in Figure 1, the breaking loads of Samples 11 and 12 were lower than that of the control Sample 10. This indicates that the mozzarella cheeses of Test Examples 1 and 2 (Samples 11 and 12) were softer when stored in a refrigerator than the control mozzarella cheese (Sample 10) that did not contain modified starch.

[0080] Furthermore, as shown in Figure 1, the breaking loads of Samples 8 and 9 were lower than that of the control Sample 7. This indicates that the mozzarella cheeses of Test Examples 1 and 2 (Samples 5 and 6) were softer when thawed after freezing than the control mozzarella cheese (Sample 4) that did not contain modified starch.

[0081] When comparing the samples from Test Example 1 (Sample 8 and Sample 11) and the samples from Test Example 2 (Sample 9 and Sample 12), the breaking load values ​​of the frozen-stored samples (Sample 8 and Sample 9) were greater than those of the refrigerated-stored samples (Sample 11 and Sample 12) (i.e., frozen-stored mozzarella cheese was harder than refrigerated-stored mozzarella cheese), but the difference in breaking load values ​​was within the range that exhibited a desirable texture for mozzarella cheese.

[0082] From the above results, it was revealed that by producing pasta filata cheese (mozzarella cheese) using a production method including a step of heating and kneading cheese curd and modified starch, it is possible to produce pasta filata cheese in which deterioration (hardening of the texture) is suppressed even after refrigerated storage or after being frozen and thawed once. It was also revealed that pasta filata cheese (mozzarella cheese) containing a starch derivative also suppresses deterioration (hardening of the texture) after refrigerated storage or after being frozen and thawed once.

[0083] Furthermore, the results of evaluations 1 to 3 revealed that even when frozen cheese curd is used as a raw material, it is possible to produce pasta filata cheese in which deterioration in texture and flavor is suppressed when stored in a refrigerator or when thawed after being stored frozen.

[0084] <Test 2> Study of the type of modified starch In this test example, the effect of the type of modified starch on the texture and flavor of pasta filata cheese after refrigerated storage and after being frozen and thawed was studied.

[0085] Mozzarella cheeses were produced in the same manner as in Test 1, except that the compositions shown in Table 3 below were used, the mozzarella cheeses were molded so that each piece weighed 100 g, and the obtained mozzarella cheeses were not immersed in an aqueous liquid in the step (7) of the above [Production method] (i.e., they were stored in a refrigerator or frozen without being immersed in an aqueous liquid).

[0086]

[0087] The produced mozzarella cheese was stored according to the storage methods and storage periods shown in Table 4 below to obtain test samples (samples 13 to 24).

[0088]

[0089] (Evaluation 1: Sensory Evaluation) Samples 21 to 24 were subjected to a sensory evaluation in the same manner as in Evaluation 1 of Test Example 1. Five expert evaluators in this field evaluated the texture and flavor of samples from the same test example, but with different storage periods and / or storage methods, using Samples 13 to 16 as the standard. Specifically, for example, the texture and flavor of Sample 13 mozzarella cheese were used as the standard, and the changes in the texture and flavor of Sample 21 mozzarella cheese were evaluated (Samples 13 and 21 are both control mozzarella cheeses, but are samples stored by different methods and storage periods). The degree of difference in the degree of change that allows the evaluated mozzarella cheese to be determined to have a desirable texture and flavor as mozzarella cheese compared to the standard mozzarella cheese was consistently evaluated by each evaluator.

[0090] Compared to the mozzarella cheese sample 13, the mozzarella cheese sample 21 was hard and crumbly, and its texture (softness) was deteriorated. Furthermore, the mozzarella cheese sample 21 lacked the distinctive mozzarella flavor, and its flavor was deteriorated compared to the mozzarella cheese sample 13. On the other hand, the mozzarella cheese sample 22 had the same softness and moistness as the mozzarella cheese sample 14, and deterioration in texture was suppressed. Furthermore, the distinctive mozzarella flavor of the mozzarella cheese sample 22 was felt to the same extent as the mozzarella cheese sample 14, and deterioration in flavor was suppressed. The evaluation of sample 23 compared to sample 15 and the evaluation of sample 24 compared to sample 16 were also similar. The above sensory evaluations indicated that pasta filata cheese (mozzarella cheese) that does not contain modified starch deteriorates in texture and flavor after frozen storage. It was also revealed that pasta filata cheese (mozzarella cheese) containing modified starch, regardless of the type of modified starch, showed reduced deterioration in flavor and texture when thawed after freezing.

[0091] (Result 2: Baking Test) Similar to Test 1, Result 2, a baking test was conducted for Samples 13-16 and 21-24, and the texture and syneresis after baking were evaluated. Regarding texture, the baked mozzarella cheese samples 13-16 were used as the standard, and the changes in texture of the same test samples with different storage periods and / or storage methods were evaluated. Specifically, for example, the texture of the baked mozzarella cheese sample 13 was used as the standard, and a sensory evaluation was conducted to determine the extent to which the texture of the baked mozzarella cheese sample 21 had changed (Samples 13 and 21 are both the same control mozzarella cheese, but with different storage periods and / or storage methods). The degree of difference in the degree of change that allowed the evaluated mozzarella cheese to be determined to have a desirable texture and flavor as mozzarella cheese, compared to the standard mozzarella cheese, was consistently evaluated by each evaluator. Regarding syneresis, the mozzarella cheese samples 13 to 16 and 21 to 24 were visually inspected after baking, and the amount of water that had been synersed was compared between samples stored under the same conditions.

[0092] (Evaluation of Texture) The mozzarella cheese of Sample 13 after baking and the mozzarella cheese of Sample 13 after baking felt gummy when eaten. Furthermore, the mozzarella cheese of Sample 13 after baking and the mozzarella cheese of Sample 21 after baking were dry and had a texture that was not desirable for mozzarella cheese.

[0093] On the other hand, the mozzarella cheese of Sample 22 after baking felt slightly gummy when eaten compared to the mozzarella cheese of Sample 14 after baking, but the feeling of discomfort when eaten was less than the gummy feeling felt when eating Samples 13 and 21, and the gummy feeling was such that it could be determined that it had a moderate texture that was preferable for baked mozzarella cheese. Furthermore, the mozzarella cheese of Sample 22 after baking was slightly drier than the mozzarella cheese of Sample 14 after baking, but the degree of driness was less than the dryness of Samples 13 and 21 (i.e., it was more moist), and it retained the texture unique to baked mozzarella cheese. Similar evaluations were obtained when Sample 23 was evaluated using Sample 15 as the standard, and Sample 24 was evaluated using Sample 16 as the standard. These evaluations demonstrated that pasta filata cheese (mozzarella cheese) without modified starch deteriorates in texture and flavor when baked after refrigerated storage or thawing after freezing. In contrast, pasta filata cheese (mozzarella cheese) containing modified starch showed reduced deterioration in flavor and texture when baked after refrigerated storage or thawing after freezing. Furthermore, this effect was independent of the type of modified starch.

[0094] (Evaluation of syneresis) Samples 14 to 16 had a smaller amount of syneresis than Sample 13. Furthermore, Samples 22 to 24 had a smaller amount of syneresis than Sample 21. This indicates that mozzarella cheese containing modified starch, regardless of the type of modified starch, has less syneresis when thawed and baked after refrigerated or frozen storage, and is therefore suitable for baking.

[0095] These results demonstrate that mozzarella cheese containing modified starch, regardless of the type of modified starch, exhibits reduced deterioration in flavor and texture when baked after refrigerated storage or after thawing after frozen storage.

[0096] (Result 3: Physical property evaluation) The breaking load was measured for Samples 17 to 24. The breaking load measurement samples were cut from the mozzarella cheese of each sample, within 2 cm from the cheese surface (surface portion) and within 2 cm from the center of the cheese (center portion). Other than that, the same procedures were carried out as in Test 1, Result 3. The results are shown in Figures 2 and 3.

[0097] As shown in Figure 2, the breaking load values ​​at the center were lower for Test Examples 3 to 5 (Samples 18 to 20, Samples 22 to 24) than for the control samples not containing modified starch (Samples 17 and 21) when the storage period and storage method were the same. Also, as shown in Figure 3, the breaking load values ​​at the surface were lower for Test Examples 3 to 5 (Samples 18 to 20, Samples 22 to 24) than for the control samples not containing modified starch (Samples 17 and 21) when the storage period and storage method were the same. This indicates that the mozzarella cheeses of Test Examples 3 to 5 containing modified starch are softer than the control mozzarella cheese not containing modified starch, whether stored refrigerated or thawed after freezing.

[0098] As shown in Figures 2 and 3, when comparing measurement samples from the same test example that were stored under different conditions (refrigerated / frozen), the samples stored frozen had higher breaking loads than the samples stored refrigerated, regardless of whether they were from the surface or center. This indicates that the mozzarella cheeses of Test Examples 3 to 5 become harder when stored frozen than when stored refrigerated. As mentioned above, the mozzarella cheeses of Test Examples 3 to 5 containing modified starch are softer than the control mozzarella cheese that does not contain modified starch, regardless of the storage method (Figures 2 and 3). Therefore, taking the results of Figures 2 and 3 together, it can be said that even though the mozzarella cheeses of Test Examples 3 to 5 become harder after frozen storage compared to before freezing, they are softer when stored frozen than the control mozzarella cheese that does not contain modified starch.

[0099] These results demonstrate that pasta filata cheese containing modified starch remains soft even after refrigerated storage or after being frozen and thawed, regardless of the type of modified starch.

[0100] <Test 3> Investigation of the content of modified starch In this test example, the effect of the content of modified starch on the texture and flavor of pasta filata cheese stored in a refrigerator or thawed after freezing was investigated.

[0101] Mozzarella cheeses of the control and Test Examples 6 to 8 were produced in the same manner as in Test 2, except that the cheese compositions were as shown in Table 5 below.

[0102]

[0103] The control and the mozzarella cheeses of Test Examples 6 to 8 were stored according to the storage methods and storage periods shown in Table 6 below to obtain test samples (samples 25 to 36).

[0104]

[0105] (Evaluation 1: Sensory Test) A sensory evaluation was performed on Samples 25 to 32. Both heated and unheated evaluation samples were prepared for each of Samples 25 to 32. Each sample was heated by placing 80 g of the sample cut into 5 mm cubes in a heat-resistant bowl, heating it in a 500 W microwave oven for 1 minute, and then cooling it to room temperature.

[0106] Sensory evaluation was performed on Samples 25 to 28 by 12 evaluators skilled in this field, and on Samples 29 to 32 by eight evaluators, each according to the following evaluation criteria. For each evaluation criteria, the degree of difference between scores (for example, the degree of difference between 3 points and 4 points) was standardized among the evaluators. Unheated Samples 25 to 28 were evaluated for hardness, roughness, saltiness, and milkiness. Heated Samples 29 to 32 were evaluated for hardness, roughness, and gummyness.

[0107] (Evaluation criteria) (1) Hardness: The hardness of the cheese felt when eating 5 points: Hard 4 points: Slightly hard 3 points: Neither hard nor hard 2 points: Not very hard 1 point: Not hard (2) Roughness: The roughness felt when eating 5 points: Somewhat hard 4 points: Slightly hard 3 points: Neither hard nor hard 2 points: Not very hard 1 point: None

[0108] (3) Saltiness: The strength of the saltiness felt when eating. 5 points: Strong 4 points: Slightly strong 3 points: Neither strong nor weak 2 points: Slightly weak 1 point: Weak

[0109] (4) Milkiness: Strength of cheese flavor felt when eating 5 points: Strong 4 points: Slightly strong 3 points: Neither strong nor weak 2 points: Slightly weak 1 point: Weak

[0110] (5) Gummy feeling: rubbery elasticity and gritty texture felt when eating. 5 points: gummy 4 points: somewhat gummy 3 points: neither gummy nor un-gummy 2 points: not very gummy 1 point: not gummy

[0111] After evaluation by each evaluator, the average score was calculated for each evaluation aspect. The evaluation results for unheated Samples 25 to 32 are shown in Tables 7 and 8, and Figures 4 and 5. The evaluation results for heated Samples 25 to 32 are shown in Tables 9 and 10, and Figures 6 and 7.

[0112]

[0113]

[0114]

[0115]

[0116] As shown in Table 7 and Figure 4, Samples 26 to 28 received lower scores for hardness and roughness than the control Sample 25. This indicates that the mozzarella cheeses of Test Examples 6 to 8 had a softer and smoother texture after refrigerated storage than the control mozzarella cheese. Furthermore, none of Samples 26 to 28 had significantly lower average scores for saltiness and milkiness compared to the control Sample 25. This indicates that mozzarella cheese containing modified starch experiences less deterioration in flavor even after refrigerated storage.

[0117] As shown in Table 8 and Figure 5, Samples 30-32 received lower scores for hardness and roughness than the control Sample 29. This indicates that the mozzarella cheeses of Test Examples 6-8 maintained a softer and smoother texture after freezing and thawing than the control mozzarella cheese. Furthermore, none of Samples 30-33 received significantly lower scores for saltiness than the control Sample 29. This indicates that pasta filata cheese (mozzarella cheese) containing processed starch undergoes less deterioration in flavor even after frozen storage and thawing. Furthermore, Samples 30-33 had an improved milky flavor compared to the control Sample 29. As described above, the mozzarella cheeses of Test Examples 6-8 had a softer and smoother texture after freezing and thawing than the control mozzarella cheese, which is thought to be why they gave off a more milky flavor.

[0118] These results demonstrate that pasta filata cheese containing 1% or more by mass of processed starch inhibits deterioration in flavor and texture when thawed after refrigerated or frozen storage.

[0119] The amount of processed starch (% by mass) used and the amount of processed starch (% by mass) in the finished pasta filata cheese are nearly equal. Therefore, it can be said that pasta filata cheese containing 0.5% or more by mass of processed starch in the cheese as a whole will be less susceptible to deterioration in flavor and texture when thawed after refrigerated or frozen storage.

[0120] As shown in Table 9 and Figure 6, Samples 26 to 28 had lower hardness scores than heated Sample 25. This indicates that the heated mozzarella cheeses of Test Examples 6 to 8 were softer than the heated control mozzarella cheese. Furthermore, heated Samples 27 and 28 had lower roughness scores than heated Sample 25. Heated Sample 26 had a roughness score similar to that of Sample 25. This indicates that the mozzarella cheeses of Test Examples 6 to 8 that were refrigerated and then heated had a texture that was as smooth as or even smoother than the control mozzarella cheese that was refrigerated and then heated. Furthermore, heated Samples 26 to 28 had lower gummyness scores than heated Sample 25. This indicates that the mozzarella cheeses of Test Examples 6 to 8 that contained modified starch had a better texture when heated after refrigerated storage than the control mozzarella cheese that did not contain modified starch.

[0121] 7, heated Samples 30 to 32 had lower scores for hardness, roughness, and gummyness than heated Sample 29. This indicates that the mozzarella cheeses of Test Examples 6 to 8, which were frozen, thawed, and heated, were softer, had a moderate elasticity, and had a smoother texture than the control mozzarella cheese, which was frozen, thawed, and heated.

[0122] These results demonstrate that pasta filata cheese (mozzarella cheese) containing 1% by mass or more of processed starch inhibits deterioration in flavor and texture when heated after refrigerated storage, and when thawed and heated after frozen storage.

[0123] As mentioned above, the amount of modified starch added (% by mass) and the content of modified starch in the finished pasta filata cheese (mozzarella cheese) are nearly equal. Therefore, it can be said that pasta filata cheese containing 0.5% by mass or more of modified starch relative to the total cheese content prevents deterioration of flavor and texture when heated after refrigerated storage, or when thawed and heated after frozen storage.

[0124] (Evaluation 2: Baking Test) A baking test was conducted for Samples 25 to 32. In the baking test, 25 g (Samples 25 to 28) or 20 g (Samples 29 to 32) of each sample was heated for 2 minutes and 30 seconds in a 1300 W toaster oven. Each cheese was removed from the toaster oven and allowed to cool for 30 seconds. For Samples 25 to 28, after cooling, the cheese was stretched with a spatula and the stretched length was measured. The amount of water released was also visually observed. For Samples 29 to 32, the amount of water released was visually observed after cooling. For Samples 25 to 28, the stretched length of each cheese is shown in Table 11, and photographs of the cheeses after baking are shown in Figure 8. For Samples 29 to 32, photographs of the cheeses after baking are shown in Figure 9.

[0125]

[0126] As shown in Table 11, the cheese in Test Examples 6 to 8 (Samples 26 to 28), which contained modified starch, had better spreadability after baking after refrigerated storage than the control (Sample 25), which did not contain modified starch.

[0127] As shown in Figure 8, a large amount of water syneresis was observed after firing in Sample 25. On the other hand, Sample 26 showed less water syneresis after firing than Sample 25, and Samples 27 and 28 showed no visible water syneresis after firing.

[0128] 9, a large amount of water syneresis was observed after firing in Sample 29. On the other hand, Sample 30 showed less water syneresis after firing than Sample 29, and Samples 31 and 32 showed no visible water syneresis after firing.

[0129] These results demonstrate that mozzarella cheese containing modified starch has good spreadability and little syneresis, making it suitable for baking, even when baked after refrigerated storage or after thawing from frozen storage.

[0130] (Evaluation 3: Physical Property Evaluation) The breaking load was measured for Samples 25 to 32. The samples for measuring the breaking load were prepared by the method of Test 1, Evaluation 3, at the center and at the surface. The breaking load was measured by the same method as Test 1, Evaluation 3. The measurement results for the center and the measurement results for the surface are shown in Figure 9 and Figure 10, respectively.

[0131] 9, regardless of the storage method and storage period, the breaking load was lower in the center of the mozzarella cheeses of Test Examples 6 to 8 compared to the center of the control mozzarella cheese. This indicates that when the storage period and storage method are the same, the centers of the mozzarella cheeses of Test Examples 6 to 8, which contain modified starch, are softer than the center of the control mozzarella cheese, which does not contain modified starch, regardless of the content of modified starch.

[0132] When comparing different measurement samples from the same test example, there was no significant difference in the breaking load at the center, regardless of the storage period or storage method. This indicates that the mozzarella cheeses of test examples 6 to 8, which contain modified starch, are able to maintain their softness at the center, regardless of the storage period or storage method.

[0133] 10 , regardless of the storage method and storage period, the surface portions of the mozzarella cheeses of Test Examples 6 to 8 had a lower breaking load than the surface portion of the control mozzarella cheese. This indicates that when the storage period and storage method are the same, the surface portions of the mozzarella cheeses of Test Examples 6 to 8, which contain modified starch, are softer than the surface portion of the control mozzarella cheese, which does not contain modified starch, regardless of the content of modified starch.

[0134] When comparing different measurement samples from the same test example, there was no significant difference in the breaking load of the surface, regardless of the storage period or storage method. This indicates that the mozzarella cheeses of test examples 6 to 8, which contain modified starch, are able to maintain the softness of their surface, regardless of the storage period or storage method.

[0135] From the above results, it became clear that pasta filata cheese containing 1% by mass or more of processed starch inhibits deterioration in texture when stored in a refrigerator or when thawed after being frozen.

[0136] As mentioned above, the amount of processed starch (% by mass) added and the amount of processed starch (% by mass) in the finished pasta filata cheese are nearly equal. Therefore, it can be said that pasta filata cheese containing 0.5% or more by mass of processed starch in the cheese as a whole will be less likely to deteriorate in texture after refrigerated storage or when thawed after frozen storage.

[0137] Furthermore, as described above, mozzarella cheese containing 0.5% by mass or more of processed starch based on the total mass of the cheese maintains a low breaking load, i.e., a soft state, even when stored frozen for 35 days. Therefore, the pasta filata cheese (mozzarella cheese) according to the present invention is particularly suitable for distribution in a frozen state.

[0138] Furthermore, from the above results, it can be said that the manufacturing method of the present invention makes it possible to produce pasta filata cheese in which deterioration of texture is suppressed even when stored frozen for a long period of time.

[0139] (Evaluation 4: Syneresis Rate) The syneresis rate was measured for Samples 29 to 32. The syneresis rate was calculated by measuring the weight of Samples 29 to 32 immediately after taking them out of the refrigerator, leaving them to stand at room temperature (25°C) for 30 minutes, wiping off any seeped water, and reweighing the sample using the following formula: Syneresis rate = ((weight before standing - weight after standing) / weight before standing) x 100 The results are shown in Table 12.

[0140]

[0141] As shown in Table 12, the mozzarella cheeses of Test Examples 6 to 8 (Samples 30 to 32) containing modified starch had lower syneresis rates than the control mozzarella cheese (Sample 29) not containing modified starch. Furthermore, a tendency for the syneresis rate to decrease with increasing modified starch content was observed. A low syneresis rate means that the cheese itself retains a large amount of moisture. The more moisture contained in the mozzarella cheese, the softer the texture, resulting in the characteristic chewy texture of mozzarella cheese. Furthermore, the more moisture in the mozzarella cheese, the juicier it feels when eaten. Considering this together with the results of the sensory evaluation in Evaluation 1, it can be said that mozzarella cheese with a syneresis rate of 7% by mass or less exhibits suppressed deterioration in texture.

[0142] According to the present invention, it is possible to produce and provide pasta filata cheese in which deterioration of flavor and texture is suppressed even when stored in a refrigerator or when thawed after frozen storage.

Claims

1. A method for producing pasta filata cheese, which includes a heating and kneading process in which cheese curds and modified starch are kneaded while being heated.

2. The method according to claim 1, wherein the mixture of the cheese curd and the modified starch is heated with steam in the heating and kneading step.

3. The method according to claim 1, wherein the temperature of the mixture in the heating and kneading step is 55°C or higher.

4. The manufacturing method according to claim 1, wherein the heating and kneading step is carried out using a kneader having an auger screw.

5. The manufacturing method according to claim 4, wherein the heating and kneading step is carried out in a kneader having a plurality of auger screws, by setting the rotation speeds of at least two of the auger screws to be different from each other.

6. The method of claim 1, wherein the modified starch is a starch derivative and / or an oxidized starch.

7. The method according to claim 6, wherein the starch derivative has two or more structures selected from an ester bond, an ether bond, and a cross-linked structure.

8. Pasta filata cheese containing starch derivatives and / or oxidized starch as modified starch.

9. Pasta filata cheese according to claim 8, wherein the starch derivative has two or more structures selected from an ester bond, an ether bond, and a cross-linked structure.

10. Pasta filata cheese according to claim 8, containing at least 0.5% by weight of the modified starch.

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