JP5228020B2 - Cheese, gelled food and method for producing the same - Google Patents

Description

  The present invention relates to a method for producing cheese or gel food, and the cheese and gel food obtained by the production method.

Milk such as milk is used as a raw material for many processed foods in addition to being used for drinking. One of such processed foods is cheese, and whey obtained as a by-product during cheese manufacture is also used as a raw material for food as it is, or widely used as a raw material for whey protein, lactose and the like.
Milk is also used as a raw material for purines and yogurts because it is gelled by methods such as acid addition and fermentation.

  Conventionally, there are many methods for making cheese (casein) and whey from milk as shown in Non-Patent Documents 1 to 3, Patent Document 1, and the like. Among them, as a typical one, (1) Rennet Examples include lactic acid bacteria method, (2) acid addition (acid casein, acid whey), (3) method of adding calcium chloride and heating (co-precipitated casein).

JP 2002-125589 A

Milk General Dictionary (Asakura Shoten), first edition, first edition, pages 358-361 Dairy Handbook (Asakura Shoten), first edition (September 15, 1973), pages 317-324 Dairy (Kouen Shoin), pages 589-590, printed July 15, 1975, issued July 30, 1975)

However, the rennet / lactic acid bacteria method (above (1)) is time-consuming and costly, and is a method using natural components such as rennet and lactic acid bacteria, so the quality of the product obtained is not stable.
In addition, acid addition (above (2)) may affect the flavor of the product obtained, and may not be preferred depending on consumer preference.
On the other hand, the product obtained with co-precipitated casein (above (3)) is said to have a strong foul odor and very bad taste, as shown in Patent Document 1. Furthermore, there is a drawback that the mineral content is too high to be used for the raw material of formula milk and foods for the sick (liquid foods, etc.) due to the method of manufacturing by adding calcium chloride.

  In addition, as a recent consumer preference, additive-free ingredients that do not contain additives such as preservatives and coloring agents are being favored for health-oriented reasons. However, gel foods such as commercially available puddings and liquid foods are mostly manufactured using additives such as gelling agents.

  The present invention has been made in view of the above, and can produce cheese by heating without using natural products such as rennet and lactic acid bacteria, acid, calcium chloride, etc., and emulsifiers and gelling agents. It is an object of the present invention to provide a method for producing cheese and gel-like food, which can produce a gel-like food simply by heating, and the cheese and gel-like food produced by the production method.

In the cheese production method of the present invention, either the prepared milk obtained by treating the raw material emulsion with a chlorine-type anion exchanger or a mixture of the adjusted milk and the dairy product is heated and solidified under stirring. The prepared milk has a stirring and heating step, the molar amount of chlorine per 100 g of nonfat milk solid content is 48 to 90 mmol, the molar amount of citric acid is 0.2 to 3.3 mmol, and the molar amount of phosphorus is 17 to When the non-fat milk solid content concentration x (mass%) is 6 ≦ x ≦ 15, the adjusted milk or the mixture heated in the stirring and heating step is 35.9 mmol. When the non-fat milk solid content concentration is 15 <x ≦ 35, the following formula (2) is satisfied , and when the non-fat milk solid content concentration x = 20, [( 6Mct + Mp) / Mcl] ≦ 0.85, and the non-fat milk solid content concentration x = 2 If it is is characterized by satisfying the [(6Mct + Mp) / Mcl ] ≦ 0.90.
[(6Mct + Mp) / Mcl] ≦ 0.037x + 0.27 (1)
[(6Mct + Mp) / Mcl] ≦ 0.015x + 0.60 (2)
(Where Mct is the molar amount of citric acid per 100 g of nonfat milk solids, Mp is the molar amount of phosphorus per 100 g of nonfat milk solids, and Mcl is the mol of chlorine per 100 g of nonfat milk solids. Indicates the amount.)
When manufacturing cheese, it is possible to add materials such as sugars, fragrances, and fats and oils as appropriate, within a range where there is no problem in coagulation .
It is preferable to have a solid-liquid separation step for solid-liquid separation of the product produced in the stirring and heating step.

The method for producing a gel-like food according to the present invention comprises heating either raw milk obtained by treating a raw emulsion with a chlorine-type anion exchanger or a mixture of the fresh milk and a dairy product without stirring. A non-stirred heating step for coagulation, wherein the adjusted milk has a molar amount of chlorine of 44 to 90 mmol, a molar amount of citric acid of 0.2 to 3.5 mmol, and a molar amount of phosphorus per 100 g of nonfat milk solid content. When the amount is 17 to 36 mmol and the adjusted milk or the mixture heated in the non-stirring heating step has a nonfat milk solid content concentration x (mass%) of 6 ≦ x ≦ 20, the following formula (3 ) And the non-fat milk solid content concentration x = 15, [(6Mct + Mp) / Mcl] ≦ 0.85 is satisfied .
[(6Mct + Mp) / Mcl] ≦ 0.066x−0.05 (3)
(Where Mct is the molar amount of citric acid per 100 g of nonfat milk solids, Mp is the molar amount of phosphorus per 100 g of nonfat milk solids, and Mcl is the mol of chlorine per 100 g of nonfat milk solids. Indicates the amount.)
When producing a gel food, it is possible to add materials such as sugars, fragrances, or fats and oils as appropriate as long as there is no problem with gelation .
The cheese and the gel food of the present invention are manufactured by the above manufacturing method.

  According to the present invention, it is possible to produce cheese only by heating without using natural products such as rennet and lactic acid bacteria, acid, calcium chloride, etc., and without using an emulsifier or a gelling agent. A gel food can be produced simply by heating.

In the cheese production method of the present invention, a graph showing the relationship between the non-fat milk solid content concentration x and [(6Mct + Mp) / Mcl] for a large number of adjusted milks and the region satisfying the expressions (1) and (2) It is. In the manufacturing method of the gelatinous foodstuff of this invention, it is a graph which shows the area | region which satisfy | fills the relationship between non-fat milk solid content density | concentration x and [(6Mct + Mp) / Mcl] about many adjusted milk, and Formula (3). .

Hereinafter, the present invention will be described in detail.
As the raw material emulsion used in the present invention, full fat milk, partially skimmed milk, skimmed milk and the like can be suitably used, among which partially skimmed milk and skim milk can be particularly preferably exemplified. Thus, using milk from which at least a part of fat has been removed from whole fat milk (milk from which fat has not been removed) is preferable in terms of preventing fat adhesion to the chlorine-type anion exchanger.
As the raw material emulsion, these may be used as they are, or the solid concentration may be adjusted by dilution or concentration. As milk, milk such as cows, goats and sheep can be used.
In addition, the raw material emulsion may be obtained by reducing milk powdered by spray drying or freeze drying, partially skimmed milk powder, skimmed milk powder or the like with water or the like.
Moreover, although what was sterilized by the conventional method can be used, Preferably, unsterilized unsterilized milk or pasteurized products (low heat products) are used. Here, the pasteurized product is one having a native whey protein content (WPNI) of 6.0 or more, as described, for example, on page 278 of Non-Patent Document 1 described above.

In the present invention, first, the raw material emulsion is ion-exchanged by passing the raw material emulsion through a chlorine-type anion exchanger, and the citric acid concentration is reduced, the phosphorus concentration is reduced or maintained, and the chlorine concentration is reduced. Get increased formula milk.
Examples of the chlorine type anion exchanger used here include commercially available chlorine type anion exchange resins, which may be used, and anion exchange resins other than the chlorine type may be used with saline, hydrochloric acid, or the like. You may use the thing made into the chlorine type.
By treating the raw material emulsion with the chlorine-type anion exchanger in this way, the resulting prepared milk has reduced thermal stability and is likely to be hardened by heating.
In addition, when the raw material emulsion is processed using a hydroxyl group (OH-) type anion exchanger as commonly used, the adjusted milk after processing becomes basic, and a neutralizing agent or the like is added. The pH had to be adjusted to the neutral range. In particular, when the prepared milk is basic, it is not preferable to be used as a food as it is, and pH adjustment with a neutralizing agent has been indispensable.
On the other hand, in the present invention using a chlorine type anion exchanger, unlike the case of using a hydroxyl group (OH-) type anion exchanger, it is not necessary to add a neutralizing agent, It is advantageous in comparison with conventional general anion exchange treatment in that cheese and gel food can be produced safely and simply by direct heating.

The condition for passing the raw material emulsion through the chlorine-type anion exchanger is determined according to the thermal stability of the target adjusted milk. As the thermal stability index, a value of [(6Mct + Mp) / Mcl] can be adopted. However, in [(6Mct + Mp) / Mcl], Mct, Mp, and Mcl are the molar amount of citric acid and the molar amount of phosphorus per 100 g of nonfat milk solid content of the adjusted milk obtained by treatment with a chlorine-type anion exchanger. Amount and molar amount of chlorine are shown respectively.
The smaller the value of [(6Mct + Mp) / Mcl], the lower the thermal stability of the resulting adjusted milk, and it tends to harden by heating.
In addition, when adjusting milk is used as the raw material of cheese, it is desirable that the value of [(6Mct + Mp) / Mcl] of the adjusting milk is 1.1 or less.
In addition, when adjusted milk is used as a raw material for gel food, the value of [(6Mct + Mp) / Mcl] of the adjusted milk is preferably 1.3 or less.
For example, the value of [(6Mct + Mp) / Mcl] in general skim milk is 2.5 to 3.3.
Here, in addition to considering the thermal stability required for the adjusted milk, the liquid passage conditions when the raw material emulsion is passed through the chlorine type anion exchanger are as follows. The ion exchange efficiency is appropriately determined in consideration of the suppression of microbial growth.

  As a suitable liquid passing condition, for example, the solid content concentration of the raw material emulsion is preferably 4 to 35% by mass, particularly preferably 7 to 25% by mass. The space velocity (SV) is preferably in the range of 2 to 12, particularly 4 to 9. The temperature of the raw material emulsion can be exemplified by a range of 2 to 50 ° C. In order to suppress the growth of microorganisms, the temperature of the raw material emulsion is particularly preferably 10 ° C. or less. Within these conditions, it is preferable to let the liquid flow as long as lactose is not precipitated.

In general, the ion exchange efficiency increases as the SV and the solid concentration are both smaller. Therefore, the value of [(6Mct + Mp) / Mcl] of the prepared milk tends to be lower when both the SV and the solid content concentration are smaller. In addition, the smaller the amount of the milk solid content of the raw material emulsion per unit exchange capacity of the chlorine-type anion exchanger, the more the amount of chlorine increased and the amount of citric acid and phosphorus removed, [[6Mct + Mp ) / Mcl] tends to be low.
For example, in the cheese production method of the present invention, when a raw material emulsion having a solid content concentration of 10% by mass is passed at SV6.5 and a temperature of 10 ° C., the raw material emulsion per ion exchange capacity 1 eq of the chlorine-type anion exchanger If the amount of milk solids to be passed is about 3.1 kg or less, the value of [(6Mct + Mp) / Mcl] of the obtained adjusted milk will be 1.1 or less. Here, eq represents the ion exchange capacity of the chlorine-type anion exchanger, and 1 eq represents that 1 mol of charge can be exchanged.
In addition, in the method for producing a gel food according to the present invention, when a raw material emulsion having a solid content concentration of 10% by mass is passed at SV6.5 at a temperature of 10 ° C., per 1 eq of the ion exchange capacity of the chlorine type anion exchanger, If the flow rate of the milk solid content of the raw material emulsion is about 3.6 kg or less, the value of [(6Mct + Mp) / Mcl] of the obtained adjusted milk is 1.3 or less.
The number of times the raw material emulsion is passed through the chlorine-type anion exchanger may be one time or a plurality of times, and can be determined according to the target value of [(6Mct + Mp) / Mcl].

By passing the liquid through the chlorine-type anion exchanger in this way, a adjusted milk in which the molar amount of citric acid is reduced, the molar amount of phosphorus is reduced or maintained, and the molar amount of chlorine is increased is obtained. However, the amount of phosphorus removed decreases significantly as the amount of milk solids in the raw material emulsion per ion exchange capacity of the chlorine-type anion exchanger increases, and the value of [(6Mct + Mp) / Mcl] is 0. At a stage exceeding .8, it becomes almost zero, and the phosphorus content in the adjusted milk is almost the same value as that of the raw material emulsion or slightly higher than that of the raw material emulsion due to leakage. The obtained prepared milk has a molar amount of citric acid of 0.2 to 3.3 mmol / 100 g of non-fat milk solid, a molar amount of phosphorus of 17 to 35 mmol / 100 g of non-fat milk solid, and a molar content of chlorine of 48 to 90 mmol / Cheese is more easily obtained by the manufacturing method of this invention as it is 100g non-fat milk solid. Here, “/ 100 g nonfat milk solid” means “per 100 g nonfat milk solid”.
Moreover, the molar amount of the citric acid of the obtained adjusted milk is 0.2-3.5 mmol / 100g non-fat milk solid, the molar amount of phosphorus is 17-36 mmol / 100g non-fat milk solid, and the molar content of chlorine is 44- When it is 90 mmol / 100 g non-fat milk solid, a gel-like food is more easily obtained by the production method of the present invention.

Conditioned milk that has been ion-exchanged with a chlorine-type anion exchanger has low thermal stability, and is easily coagulated or gelled only by heating. Therefore, by using such modified milk as a raw material, without using natural products such as rennet and lactic acid bacteria, acid, calcium chloride, etc., cheese can be produced simply by heating, emulsifiers and gelation. A gel-like food can be produced simply by heating without using an agent.
The suitable lower limit of the value of [(6Mct + Mp) / Mcl] is preferably 0.3 from the viewpoint of the production efficiency of the adjusted milk.

Conventionally, it may be preferable to remove chlorine (chloride ions) in dairy products and the like.
For example, page 245 of “Milk / dairy products (Yokendo)” describes that chlorine is removed by an anion exchange resin in desalting whey. Further, page 353 of “Dairy Product Manufacturing II (Asakura Shoten)” describes that chlorine is removed by ion exchange. Therefore, conventionally, when an anion exchange resin is used for the purpose of desalination, a chlorine type anion exchange resin is not used, and a hydroxyl type anion exchange resin has been generally used. . This is because, on page 353 of “Dairy Product Manufacture II (Asakura Shoten)”, it is described that sodium hydroxide is used as a regenerant for anion exchange resins, and in JP-A-2001-275562. The anion exchange resin (anion exchange resin) exemplified in paragraph 0024 is supported by the point that it is a hydroxyl group type.

  In the present invention, contrary to such conventional technology, the raw material emulsion is treated with a chlorine-type anion exchanger to reduce the citric acid concentration, reduce or maintain the phosphorus concentration, and adjust the chlorine concentration to be increased. By using milk as a raw material, without using acid, calcium chloride, emulsifier, gelling agent, etc. It has been found that food can be produced.

When manufacturing cheese, the stirring heating process which heats under control and coagulates the adjustment milk obtained by processing with a chlorine type anion exchanger as mentioned above is performed. As a result of the coagulation of the adjusted milk in such a stirring and heating step, a curd (solid content) is generated and separated into a solid content and a liquid (whey) other than the solid content. Therefore, cheese can be obtained by performing the solid-liquid separation process which carries out solid-liquid separation of solid content and liquids other than solid content.
The agitation in the agitation heating step refers to agitation performed under conditions that cause curd to such an extent that the curd and whey can be solid-liquid separated in the subsequent solid-liquid separation step.

In the stirring and heating step, the value of [(6Mct + Mp) / Mcl] serving as an index of thermal stability and the nonfat milk solid content concentration x (mass%) are as follows when x is 6 ≦ x ≦ 15: When the formula (1) is satisfied and x is 15 <x ≦ 35, the adjusted milk satisfying the following formula (2) is heated with stirring.
[(6Mct + Mp) / Mcl] ≦ 0.037x + 0.27 (1)
[(6Mct + Mp) / Mcl] ≦ 0.015x + 0.60 (2)
Where Mct is the molar amount of citric acid per 100 g of nonfat milk solids, Mp is the molar amount of phosphorus per 100 g of nonfat milk solids, and Mcl is the molar amount of chlorine per 100 g of nonfat milk solids. Indicates.

The curd is produced by using the adjusted milk in which the value of [(6Mct + Mp) / Mcl] and the non-fat milk solid content concentration x (mass%) satisfy the formula (1) or (2).
For example, in the case of the adjusted milk satisfying the formula (1) or (2) and the value of [(6Mct + Mp) / Mcl] is less than 0.5, the curd is generated at about 75 ° C. or more. start. In the case of the adjusted milk having a value of [(6Mct + Mp) / Mcl] of 0.5 or more and less than 0.75, it is about 80 ° C. or more, and in the case of the adjusted milk of 0.75 or more, the card at about 85 ° C. or more Begins to generate. And generation | occurrence | production of a card | curd is complete | finished by hold | maintaining about 1 to 5 minutes at the temperature more than the temperature which a card | curd begins to generate | occur | produce.
The property of the card | curd to generate | occur | produce depends on the nonfat milk solid content density | concentration of the adjustment milk | loop used for a stirring heating process, heating conditions, stirring conditions, etc. Therefore, the non-fat milk solid content concentration may be set within the range of 6 to 35% by mass, and the heating condition and stirring condition may be determined according to the properties of the target card.

In the case of prepared milk having a non-fat milk solid content concentration of less than 6% by mass, it does not coagulate sufficiently even when heated, and it is difficult to produce a card or even if it is produced, heating at a high temperature or heating for a long time is required. This is not preferable. On the other hand, adjusted milk having a non-fat milk solid content concentration exceeding 35% by mass is not preferable in terms of high viscosity and difficulty in handling.
In addition, if the non-fat milk solid content concentration is within the range of 6 to 35% by mass and the adjusted milk satisfies the formula (1) or (2), the curd is effectively generated by heating, In particular, the effects of the present invention can be enjoyed without requiring heating at a high temperature or heating for a long time.

The prepared milk to be subjected to the stirring and heating step may be a solution that has been treated with a chlorine-type anion exchanger and then concentrated by vacuum concentration or the like, or may be a solution once powdered and then reduced with water or the like. It suffices if the value of [(6Mct + Mp) / Mcl] and the nonfat milk solid content concentration x satisfy the formula (1) or (2) at the time.
Further, a plurality of kinds of the adjusted milk satisfying the formula (1) or (2) and the unsatisfactory adjusted milk are mixed, and as a result, the adjusted milk adjusted to satisfy the expression (1) or (2) is obtained. It may be used.

  Examples of the powdering method include a spray drying method and a freeze drying method, and there is no particular limitation. However, this adjusted milk easily generates a solid content by heating. Therefore, for example, when adopting a pulverization method that involves heating, such as a spray drying method, it is preferable to carry out under conditions that do not produce a solid content. The lower the temperature at the time of heating and the lower the non-fat milk solid content concentration at the time of heating, the less the solid content tends to be generated.

  There is no restriction | limiting in particular in the specific method of the solid-liquid separation in the solid-liquid separation process after a stirring heating process, For example, the filtration method using a filter of about 200 mesh etc. can be illustrated.

According to such a method, cheese can be obtained only by heating without adding lactic acid bacteria and rennet, which are required at the time of production of ordinary cheese. Therefore, it is possible to reduce variations in product quality resulting from the use of natural products such as lactic acid bacteria and rennet, and the costs due to the use of these.
Moreover, the cheese of this invention obtained in this way has a high yield compared with normal cheese, and is economically advantageous.
The cheese of the present invention can be eaten as fresh cheese, and can also be used for other uses such as food ingredients.
In addition, the cheese manufactured by the manufacturing method of this invention can also be utilized as casein as it is.

In the case of producing a gel food, a non-stirring heating step of solidifying the milk prepared by treatment with a chlorine-type anion exchanger without stirring, that is, by standing still under non-stirring and heating. Do.
At that time, the value of [(6Mct + Mp) / Mcl], which is an index of thermal stability, and the non-fat milk solid content concentration x (mass%) are 6 ≦, as in the case of the cheese production described above. Using adjusted milk satisfying x ≦ 20 and the following formula (3), this is heated under non-stirring.
[(6Mct + Mp) / Mcl] ≦ 0.066x−0.05 (3)
The value of [(6Mct + Mp) / Mcl] and the nonfat milk solid content concentration x (mass%) are heated at a high temperature for a long time by heating the adjusted milk satisfying the formula (3) without stirring. A gel is formed without heating.
And the produced | generated gel can be made into a gel-like food as it is, without breaking down, or breaking down.

In the case of adjusted milk having a non-fat milk solid content concentration of less than 6% by mass, even when heated, it does not gel sufficiently, and even when gelled, heating at a high temperature or prolonged heating is required, which is not preferable.
In addition, if the non-fat milk solid content concentration is in the range of 6 to 20% by mass and the adjusted milk satisfies the formula (3), the gel is effectively gelled by heating, particularly at high temperatures. The effect of the present invention can be enjoyed without requiring long-time heating.

  Even in the production of gel food, the conditioned milk used in the non-stirred heating process is processed with a chlorine-type anion exchanger and then concentrated under reduced pressure, etc. Any solution may be used as long as it satisfies the formula (3) when it is subjected to the non-stirring heating step. Further, a plurality of types of adjusted milk satisfying the expression (3) and unsatisfactory adjusted milk may be mixed, and as a result, the adjusted milk adjusted to satisfy the expression (3) may be used.

  According to such a method, it is possible to produce a gel-like food without using an emulsifier, a gelling agent, or the like and by heating as it is without performing other treatment such as a desalting treatment. . The heating conditions such as the heating temperature and heating method (direct heating, indirect heating) can be determined according to the nonfat milk solid content concentration of the adjusted milk.

  In the embodiment described above, the adjusted milk treated with the chlorine-type anion exchanger was subjected to a stirring heating step or a non-stirring heating step to produce a cheese or gel food, but in another embodiment of the present invention described below, The mixture obtained by mixing dairy products with the adjusted milk is subjected to a stirring / heating step or a non-stirring heating step. Examples of dairy products include butter, cream, raw milk (whole milk), skim milk, and skim milk powder.

  In the case of this embodiment, it is necessary that the mixture after mixing the dairy product with the adjusted milk satisfies the above formula (1), (2) or (3). For example, when using a mixture obtained by mixing separated cream (fresh cream) with adjusted milk, the separated cream usually contains citric acid, phosphorus, and chlorine. Therefore, from the sum of the molar amount per 100 g of these non-fat milk solids contained in the separated cream and the molar amount per 100 g of these non-fat milk solids contained in the prepared milk, [(6Mct + Mp) / The value of Mcl] is calculated, and it is necessary that this value and the nonfat milk solid content concentration x as the mixture satisfy the above formula (1), (2) or (3).

  In particular, as raw material emulsion, for example, when using milk from which at least a part has been removed from whole milk and using adjusted milk treated with a chlorine type anion exchanger, Then, by adding one or more fats selected from fat, that is, milk fat such as separated cream (fresh cream), butter, vegetable fat, animal fat, and heating the mixture in which the amount of fat is adjusted, Cheese or gel food may be produced. Furthermore, various food additives such as sugars such as sugar and fragrances may be appropriately added to the raw material liquid within a range that does not affect coagulation or gelation.

  In addition, for example, pudding, yogurt, liquid food, food for persons with difficulty in swallowing, gel-like sports drinks, etc. can be manufactured as gel foods. It may be heated after that. Furthermore, fruit juice can be additionally added as long as the pH of the gelled food after the addition does not fall below 4.6. As specific heating conditions in this case, there can be exemplified conditions in which the mixture is heated for 20 minutes in a 160 ° C. oven without being stirred.

  As described above, the treatment with the chlorine type anion exchanger reduces the citric acid concentration, reduces or maintains the phosphorus concentration, and increases the chlorine concentration as described above as necessary. After concentrating or powdering, reducing with water, etc., adding dairy products, and then heating this as a starting material, natural products such as rennet and lactic acid bacteria, acid Cheese and gel food can be produced without using calcium chloride or using an emulsifier or gelling agent.

Hereinafter, the present invention will be specifically described with reference to examples.
In each example, “%” means “mass%”.

[Example 1]
Nonfat dry milk (Morinaga Milk Industry Co., Ltd., Morinaga nonfat dry milk (low heat), protein 34.9%, lipid 0.7%, carbohydrates 50.7%, ash 7.8%, moisture 5.9%, sodium 18. 0 mmol / 100 g solid, potassium 44.0 mmol / 100 g solid, calcium 32.4 mmol / 100 g solid, magnesium 4.8 mmol / 100 g solid, phosphorus 33.8 mmol / 100 g solid, chlorine 31.5 mmol / 100 g solid, citric acid 9.3 mmol / 100 g solid, [(6Mct + Mp) / Mcl] = 2.9) A solution of 3 kg in 22 kg of water was cooled to about 10 ° C. In addition, [/ 100g solid] means "per 100g of solid content".
This solution was passed through 1 L of a strong anionic ion exchange resin (Amberlite IRA402BL) made into a chlorine type by SV6, and the ion exchange solution was divided into 3 fractions of 8 kg over time and collected.
Note that, under this liquid flow condition, the flow rate of the milk solid content of the raw material emulsion is 2.4 kg per 1 eq of the ion exchange capacity of the chlorine-type anion exchanger.
These prepared milks were freeze-dried to obtain three kinds of powders, and these three kinds of powders were designated as samples 1, 2, and 3 in the order of elution from the strong anionic ion exchange resin in the form of chlorine.
Samples 1 to 3 are mixed, and sample 4 (sample 1: sample 2 = 3: 2 (mass ratio)), sample 5 (sample 2: sample 3 = 3: 1 (mass ratio)), sample 6 (sample) 2: Sample 3 = 1: 1 (mass ratio)) was prepared.
Various values for each sample are shown in Table 1. In addition, the density | concentration of phosphorus, chlorine, and a citric acid shown in a table | surface is the value converted per 100 g of non-fat milk solid content.

In addition, each example component analysis was performed by the following.
Protein: Micro Kjeldahl method Lipid: Rose-Gottlieb method Carbohydrate: Subtraction method Ash content: Heat at 550 ° C and measure the amount of residual substances Moisture: Drying loss method Sodium, potassium, calcium, magnesium, phosphorus: ICP method Citric acid: HPLC method Chlorine: potentiometric titration method

As shown in Table 2, each of the obtained samples 1 to 6 was dissolved in water to have a nonfat milk solid content concentration of 7%, 10%, 15%, 20%, 25%, 30%, The solution was heated in a boiling bath with stirring to a temperature of 90 ° C. to visually evaluate whether coagulation occurred. The results are shown in Table 2.
On the other hand, each solution was heated in an autoclave without stirring and at 121 ° C. for 1 minute (stationary heating) to visually evaluate whether gelation occurred. The results are shown in Table 3.

In addition, heating in a boiling bath is performed in a hot water bath heated to around 92 ° C. (± 2 ° C.) using an IH heater of Panasonic KZ-PH30P after dispensing 8 g of each sample into a glass test tube. With stirring.
On the other hand, the heating in the autoclave is to dispense 8g of each sample into a glass test tube, and then place each glass test tube still so that it does not spill into a 1L glass beaker. Then, using a HIGH-PRESSURE STEAM STERILIZER BS-245 manufactured by Tommy Seiko Co., Ltd., heating was performed at 121 ° C. for 1 minute. At this time, stirring was not performed.

From the results of Tables 2 and 3, it was clarified that the prepared milk satisfying the formula (1), (2) or (3) is hardened by heating.
In FIG. 1, a region satisfying the formula (1) or the formula (2) is indicated by hatching. In FIG. 2, a region satisfying the expression (3) is indicated by hatching.
1 and 2, a large number of adjusted milks having various nonfat milk solid content concentrations x and values of [(6Mct + Mp) / Mcl] (treated with a chlorine-type anion exchanger as in Example 1). Various adjusted milk.) Plotted. At that time, in FIG. 1, solidification was confirmed, and in FIG. On the other hand, the solidification and gelation that could not be visually confirmed were indicated by “x”.
The heating conditions in the boiling bath and the autoclave were the same as in Example 1.
Equation (1) or (2) or (3) was thus derived from a number of data plotted in FIGS.

On the other hand, 100.1 g of the obtained sample 1 was weighed, and 300.1 g of water was added to prepare a solution having a nonfat milk solid content concentration of 25%.
This solution was immersed in a boiling bath with stirring, and heated until the liquid temperature reached 90 ° C., a card was generated. When this card | curd was collected and it filtered with the monkey (filter) with an opening of 425 micrometers, cheese 205.2g and whey 154.8g (Brix20.0%) were able to be obtained. The cheese was in the form of cottage cheese.
The obtained cheese and whey were each lyophilized with a freeze dryer (RL-B04, manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain two types of powders.
The freeze-dried cheese was 49.7% protein, 0.9% lipid, 37.5% carbohydrate, 7.7% ash, 4.2% moisture, 13.9 mmol / 100 g solid sodium, 33.1 mmol potassium. / 100 g solid, calcium 42.2 mmol / 100 g solid, magnesium 4.8 mmol / 100 g solid, phosphorus 36.4 mmol / 100 g solid, chlorine 48.0 mmol / 100 g solid.
The dried whey is composed of 7.1% protein, 0.4% lipid, 81.3% carbohydrate, 7.4% ash, 3.8% water, 28.6 mmol / 100 g solid, 68.9 mmol / solid potassium. The composition was 100 g solid, calcium 8.0 mmol / 100 g solid, magnesium 2.6 mmol / 100 g solid, phosphorus 9.4 mmol / 100 g solid, and chlorine 103.8 mmol / 100 g solid.

[Example 2]
Nonfat dry milk (Morinaga Milk Industry Co., Ltd., Morinaga nonfat dry milk (low heat), protein 34.6%, lipid 0.8%, carbohydrate 52.7%, ash 7.6%, moisture 4.3%, sodium 19. 7 mmol / 100 g solid, potassium 47.3 mmol / 100 g solid, calcium 34.7 mmol / 100 g solid, magnesium 5.3 mmol / 100 g solid, phosphorus 35.8 mmol / 100 g solid, chlorine 30.4 mmol / 100 g solid, citric acid 10.9 mmol / 100 g solid, [(6Mct + Mp) / Mcl] = 3.3) 2.5 kg was dissolved in 17.5 kg of water and cooled to about 10 ° C.
This solution was passed through 1 L of a strong anionic ion exchange resin (Amberlite IRA402BL) in the form of chlorine at SV6, and the ion exchange solution was sampled by dividing into 4 fractions of 4 kg over time.
Note that, under this liquid flow condition, the flow rate of the milk solid content of the raw material emulsion is 2.0 kg per 1 eq of the ion exchange capacity of the chlorine-type anion exchanger.
These liquids were freeze-dried to obtain 5 types of powders.
About these five types of powder, it was set as the samples 7, 8, 9, 10, and 11 in the elution order from an ion exchange resin, and the various values about each sample are shown in Table 4.

  7.3 g of the obtained sample 10 was weighed, and 29.4 g of water was added to prepare a solution having a nonfat milk solid content concentration of 20%. Further, 0.04 g of custard flavor, 0.06 g of vanilla essence and 3.2 g of sugar were added and mixed well, and then 30 g was dispensed into a glass container (50 ml beaker). After covering the glass container with aluminum foil, put it in a 1 L beaker and further cover with aluminum foil. Heated for minutes. After the autoclave became 80 ° C. or lower, the glass container was taken out and further cooled at room temperature for a while. As a result, a pudding-like gel was obtained. When this was tasted, the pudding was smooth and textured and had a good flavor and was very tasty.

On the other hand, Samples 7, 8, and 9 were each dissolved in water to prepare three types of solutions having a nonfat milk solid content concentration of 25%. Next, each solution contains fresh cream with a fat content of 45% (manufactured by Morinaga Milk Industry Co., Ltd., protein 1.8%, lipid 46.1%, carbohydrate 5.1%, ash content 0.3%, water content 46.7%, Sodium 1.9 mmol / 100 g solid, Potassium 4.3 mmol / 100 g solid, Calcium 2.4 mmol / 100 g solid, Magnesium 0.4 mmol / 100 g solid, Phosphorus 3.3 mmol / 100 g solid, Chlorine 3.1 mmol / 100 g solid, Citric acid 1.0 mmol / 100 g solid, [(6 Mct + Mp) / Mcl] = 3.0) on a mass basis, respectively 0% (without fresh cream addition), 10% (sample 12.6 g + fresh cream 1.4 g), 20% ( Sample 11.2 g + fresh cream 2.8 g) was added to give a liquid mixture, and this mixture was stirred while stirring 9 Until ℃ our temperature was heated in a boiling bath.
In addition, heating in a boiling bath is performed in a hot water bath heated to around 92 ° C. (± 2 ° C.) using an IH heater of Panasonic KZ-PH30P after dispensing 8 g of each sample into a glass test tube. The heating experiment was conducted with stirring.
Table 5 shows the non-fat milk solid content concentration x and the value of [(6Mct + Mp) / Mcl] of the mixture obtained by adding fresh cream to Samples 7, 8, and 9.
As a result of the heating experiment, each mixture using Samples 7, 8, and 9 coagulated.
Moreover, each mixture was satisfying Formula (2).

[Comparative Example 1]
As a comparison with Example 2 in which pudding was produced from Sample 10, Comparative Example 1 was performed.
Specifically, non-fat milk solid content using skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd., Morinaga skim milk powder (low heat), [(6Mct + Mp) / Mcl] = 3.3) instead of sample 10 Except for preparing a solution having a concentration of 20%, heating was carried out under non-stirring using an autoclave in the same manner as in Example 2.
After the autoclave became 80 ° C. or lower, the glass container was taken out and further cooled at room temperature for a while, but the liquid poured into the glass container was kept in a liquid state even after heating, and gelation was not possible. I was not able to admit.

[Example 3]
Separated skim milk (sterilized) (manufactured by Morinaga Milk Industry (measured value is lyophilized)), protein 36.9%, lipid 0.6%, carbohydrate 52.5%, ash 8.1%, moisture 1.9 %, Sodium 18.8 mmol / 100 g solid, potassium 43.8 mmol / 100 g solid, calcium 31.5 mmol / 100 g solid, magnesium 4.9 mmol / 100 g solid, phosphorus 33.9 mmol / 100 g solid, chlorine 31.3 mmol / 100 g solid, Citric acid 9.4 mmol / 100 g solid, [(6Mct + Mp) / Mcl] = 2.9) 33 kg was first cooled to about 10 ° C.
Next, this solution was passed through 1 L of chlorine-type anion exchange resin (chlorine-type strong anionic ion-exchange resin (Amberlite IRA402BL)) at SV of about 8, and the ion-exchange solution was divided into 5 fractions each 6 kg over time. Collected separately.
Note that, under this liquid flow condition, the flow rate of the milk solid content of the raw material emulsion is about 2.5 kg per ion exchange capacity 1 eq (resin amount: about 0.8 L) of the chlorine type anion exchanger.
These liquids were freeze-dried to obtain 5 types of powders.
About these 5 types of powder, it was set as the sample 12, 13, 14, 15, 16 (Table 6) in order of the elution from an ion exchange resin.
As shown in Table 7, each sample 12 to 15 was dissolved in water so that the non-fat milk solids concentration was 7%, 10%, 15%, 20%, 25%, 30%, and each solution was stirred. While heating in a boiling bath to 90 ° C. The results are shown in Table 7.
On the other hand, Table 8 shows the results obtained by heating each solution in an autoclave without stirring and at 121 ° C. for 1 minute (stationary heating).

[Example 4]
Nonfat dry milk (Morinaga Milk Industry Co., Ltd., Morinaga nonfat dry milk (low heat), protein 34.8%, lipid 0.7%, carbohydrates 51.1%, ash 7.7%, moisture 5.7%, sodium 18. 4 mmol / 100 g solid, potassium 43.9 mmol / 100 g solid, calcium 30.2 mmol / 100 g solid, magnesium 4.9 mmol / 100 g solid, phosphorus 32.3 mmol / 100 g solid, chlorine 30.8 mmol / 100 g solid, citric acid 9.7 mmol / 100 g solid, [(6Mct + Mp) / Mcl] = 2.9) 7.0 kg was dissolved in 55.0 kg of water, and then cooled to about 10 ° C.
Next, this solution was passed through 2.5 L of a strong anionic ion exchange resin (Amberlite IRA402BL) made into a chlorine type at SV of about 6 to obtain 50 kg of ion exchange milk.
Of the prepared milk, 5 kg was freeze-dried by a freeze dryer (RL-B04, manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain a powder (protein 36.6%, lipid 0.7%, carbohydrate 53.3%). Ash 8.1%, moisture 1.3%, sodium 18.9 mmol / 100 g solid, potassium 44.6 mmol / 100 g solid, calcium 28.8 mmol / 100 g solid, magnesium 4.1 mmol / 100 g solid, phosphorus 31.7 mmol / 100 g solid, chlorine 58.3 mmol / 100 g solid, citric acid 1.8 mmol / 100 g solid, [(6Mct + Mp) / Mcl] = 0.73) 0.6 kg were obtained.
Using this sample, 250 g of a solution having a nonfat milk solid content concentration of 20% was prepared.
This solution was immersed in a boiling bath with stirring, and heated until the liquid temperature reached 90 ° C., a card was generated. The card was collected by filtration through a colander (filter) having an opening of 425 μm, and then lightly absorbed by being sandwiched between filter papers. 1 g of sodium citrate (3) was added to 20 g of cheese obtained in this step, placed in a beaker, heated in a hot water bath at about 90 ° C. for 6 minutes, and melted. The melted cheese was cooled in a refrigerator to produce process cheese.

Claims (5)

Having a stirring and heating step of coagulating by heating any of the adjusted milk obtained by treating the raw material emulsion with a chlorine type anion exchanger, or a mixture of the adjusted milk and the dairy product,
The adjusted milk has a molar amount of chlorine per 100 g of non-fat milk solids of 48 to 90 mmol, a molar amount of citric acid of 0.2 to 3.3 mmol, and a molar amount of phosphorus of 17 to 35.9 mmol.
When the non-fat milk solid content concentration x (mass%) is 6 ≦ x ≦ 15, the adjusted milk or the mixture heated in the stirring and heating step satisfies the following formula (1), and the non-fat When the milk solid content concentration is 15 <x ≦ 35, the following formula (2) is satisfied , and when the non-fat milk solid content concentration x = 20, [(6Mct + Mp) / Mcl] ≦ A cheese manufacturing method characterized by satisfying [(6Mct + Mp) / Mcl] ≦ 0.90 when 0.85 is satisfied and the non-fat milk solid content concentration x = 25 .
[(6Mct + Mp) / Mcl] ≦ 0.037x + 0.27 (1)
[(6Mct + Mp) / Mcl] ≦ 0.015x + 0.60 (2)
(Where Mct is the molar amount of citric acid per 100 g of nonfat milk solids, Mp is the molar amount of phosphorus per 100 g of nonfat milk solids, and Mcl is the mol of chlorine per 100 g of nonfat milk solids. Indicates the amount.) The method for producing cheese according to claim 1, further comprising a solid-liquid separation step for solid-liquid separation of the product generated in the stirring and heating step. A non-stirred heating step of coagulating the raw milk obtained by treating the raw emulsion with a chlorine-type anion exchanger, or a mixture of the prepared milk and the dairy product under non-stirring,
The adjusted milk has a molar amount of chlorine per 100 g of nonfat milk solids of 44 to 90 mmol, a molar amount of citric acid of 0.2 to 3.5 mmol, and a molar amount of phosphorus of 17 to 36 mmol,
The adjusted milk or the mixture heated in the non-stirring heating step satisfies the following formula (3) when the non-fat milk solid content concentration x (mass%) is 6 ≦ x ≦ 20 , and When the non-fat milk solid content concentration x = 15, the method for producing a gelled food satisfying [(6Mct + Mp) / Mcl] ≦ 0.85 .
[(6Mct + Mp) / Mcl] ≦ 0.066x−0.05 (3)
(Where Mct is the molar amount of citric acid per 100 g of nonfat milk solids, Mp is the molar amount of phosphorus per 100 g of nonfat milk solids, and Mcl is the mol of chlorine per 100 g of nonfat milk solids. Indicates the amount.) The cheese manufactured by the method of Claim 1 or 2 . A gel-like food produced by the method according to claim 3 .

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