CN101340818A - Processed cheese and method for production thereof - Google Patents
Processed cheese and method for production thereof Download PDFInfo
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- CN101340818A CN101340818A CNA2006800484677A CN200680048467A CN101340818A CN 101340818 A CN101340818 A CN 101340818A CN A2006800484677 A CNA2006800484677 A CN A2006800484677A CN 200680048467 A CN200680048467 A CN 200680048467A CN 101340818 A CN101340818 A CN 101340818A
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- lactic acid
- cheese
- acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium, which contributes to health, in a living state while maintaining its characteristic properties, and also provides a method for production of the processed cheese. The processed cheese is characterized in that a lactic acid bacterium added after a hot-melt processing of a cheese raw material for the processed cheese exists in a living state in the processed cheese. The method for production of a processed cheese comprises a first step wherein a cheese raw material for the process cheese is subjected to hot-melt processing; and a second step wherein a lactic acid bacterium is added to the cheese raw material.
Description
Technical field
The present invention relates to expect and have whole intestines effect etc. healthy and helpful process cheese products and preparation method thereof.Particularly, the viable bacteria that relates to lactic acid bacteria remains in process cheese products in the goods and preparation method thereof, in more detail, relate to process cheese products of existing as viable bacteria with the lactic acid bacteria of after the heating and melting operation of the cheese raw material that is used to prepare process cheese products, adding and preparation method thereof.
Background technology
Process cheese products is defined as pulverizing natural cheese, heating and melting, the product that carries out emulsification in " province such as breast makes " of Japan.
Wherein, as operable fused salt, generally can use phosphate, citrate, tartrate etc.Also have, be used for the heating and melting of emulsification, under 80 ℃～90 ℃, carry out.
Process cheese products among the present invention, except the cheese of the processing of aforementioned definitions, comprise that also picture is by other food such as combined plant grease and starch, the cheese food or the cheese desserts such as cheese substitutes, ramekin that carry out heating and melting again are such, as primary raw material, generally under refrigeration, has the cheesy food of the solid shape of solidity with natural cheese.
Also have, aforementioned natural cheese be we can say as follows in province such as " make " breasts of Japan and is defined.
(1) with lactobacillus-fermented milk, the buttermilk (part outside the fat granule that produces when being called the preparation butter, below identical) or cream, or remove whey in the curdled milk that gets from can milk, buttermilk or cream, adding enzyme, and form solid shape, make it the goods that maturation forms.
(2) outside mentioning in aforementioned (1), as raw material, use the technology of preparing preparation comprise freezing action with milk, buttermilk or cream, and the goods of mentioning with aforementioned (1) with identical chemistry, physics and sense quality.
As process cheese products, in its preparation section, as mentioned above, dissolve engineering owing to comprise heating, so the lactic acid bacteria that survives in the natural cheese of raw material removes gemma, dissolve in the operation dead in this heating.
Therefore, remain in process cheese products as viable bacteria, motion is never arranged in the past for lactic acid bacteria.
Relative with it, in the fresh cheese (the not cheese of maturation), such impression is arranged generally, that is: lactic acid bacteria survival.In fact, the situation of representational fresh cheese Quark is, in country of origin Germany, owing to do not have pasteurization, so lactic acid bacteria is with the state circulation of survival.
But, in Japan, except the goods of a part of sales company, other goods there are differences on method for making with the process cheese products that does not add fused salt and other food, even but fresh cheese also is the product of the goodsization handled through pasteurization equally with processing class cheese mostly.
In addition, even in the world, also exist outside Quark representatively as the cream cheese of fresh cheese, initial lactic acid bacteria recharges the product of the goodsization of packing after sterilization.Even the situation of Quark in the past is included in Japan, many goods also circulate after sterilization.
Therefore, if be only limited in Japan, the degree of the healthy function that lactic acid bacteria presented be we can say with process cheese products, fresh cheese to be equal to substantially.
At this present situation, proposed in the patent documentation 1 by in the preparation of processing fresh cheese, after curdled milk (curd) sterilization that contains initial lactic acid bacteria, the lactic acid bacteria of adding the freezing thalline of lactic acid bacteria and/or freeze drying thalline and obtaining is finally in the medium-term and long-term survival of goods, fresh cheese that tart flavour does not increase and preparation method thereof.
This preparation method for example can propose, and the situation of Quark is to make the shown healthy function resurrection of viable bacteria of the lactic acid bacteria that Quark had originally, and then the method for the goods of long shelf-life is provided.
On the other hand, the application applicant, at first, state with the flowability of keeping cheese in the process cheese products of the state by not comprising viable bacteria at the script different with fresh cheese adds lactic acid bacteria, proposed to be not only process cheese products, and the process cheese products and preparation method thereof of lactic acid bacteria long-term surviving in the goods.
The previous scheme that proposes of the application applicant is to file an application to the Japan special permission Room on June 14th, 2004, as 22 days December in 2005 after the December 21 promptly 2005 applying date (priority date) of the Japanese patent application on the application's claim of priority basis by open (spy opens 2005-348697) (patent documentation 2) in the Japan special permission Room.Below, in this manual, existence will be called the situation of " in first to file " by the previous scheme that the application applicant proposes.
Should in first to file, write down the pH shown in the process cheese products 5 or more, the viability of the lactic acid bacteria of interpolation is particularly excellence.
The representative preparation method of process cheese products is to dissolve operation by aforesaid heating, has the method for mobile state postforming in formation.This forming process generally is that the goods that will have the state of aforementioned flowability are filled in the packaging material or container of about former state, the shaping of high temperature more than 65 ℃ packing, cooling again.
Also have, also have the picture candy class cheese dessert (ramekin) etc., heating dissolves back cooling continuously, the process cheese products of the back packing formation goods that are shaped.
That is to say that the process cheese products different with fresh cheese after heating dissolves, keeps mobile by high temperature, can be corresponding to multiple packaged configuration, this is a kind of very big advantage.
Consequently, the relevant packaged configuration of convenience that process cheese products can be when using with thin slice cheese, portioning cheese (portioncheese) etc.
Also can be corresponding to the filling adaptability of multiple packaged configuration for the feature of utilizing this process cheese products, and the case that the technology of lactic acid bacteria survival is studied.
By the application applicant propose aforesaid in first to file, be to make in process cheese products, the technology the earliest of the healthy function specific implementation of the lactic acid bacteria that viable bacteria is shown.
Also have, as mixed milk raw material and auxiliary material, pasteurization after the cooling, adds the example of lactic acid bacteria, and patent documentation 3 is arranged.
But the goods that obtained by patent documentation 3 are to carry out lactic fermentation in being filled in container afterwards.What therefore, do not have the present application and had can be corresponding to the commodity of multiple packaged configuration.Also have, the main purpose of this invention is, by suppressing to cause the generation of solidifying by the acid of milk proem matter, provides good the hiding of taste (no-bake) ramekin type dessert, and these are different with the application.
, process cheese products has in cheese market and the natural cheese needs of equivalent almost, can expect steady demand from now on.
Because lactic acid bacteria is survived in this process cheese, give the new function that viable bacteria presented of lactic acid bacteria, therefore think and can open up unexistent up to now brand-new market.The present invention has enlarged the amplitude of this market development.
The function that aforesaid lactic acid bacteria presented is mainly born by the cultured milk, and the food specific for health care of the healthy function of expression lactic acid bacteria is the goods form of acidified milk substantially.
If can utilize the function that viable bacteria had of lactic acid bacteria, the function of lactic acid bacteria is expanded to the process cheese products of natural cheese outside the cultured milk etc., just do not need only to eat continuously the cultured milk, therefore, it is good to think from hobby property aspect.
In a word, by making multiple commodity form, just can be with many people as object, and, making can not produce on picked-up taste and the mouthfeel (rerum natura) and be weary of, the food of giving healthy lactic acid bacteria survival becomes possibility.
Patent documentation 1: the spy opens the 2001-275564 communique
Patent documentation 2: the spy opens the 2005-348697 communique
Patent documentation 3: the spy opens the 2005-151943 communique
Summary of the invention
The problem that invention will solve
If in process cheese products, with raw material, begin just to add lactic acid bacteria at preparation section, lactic acid bacteria dissolves in heating, and heat death just takes place in the operation.On the other hand, can the dead temperature of heat if process cheese products is cooled to lactic acid bacteria, for example 30 ℃, add lactic acid bacteria then, self does not have flowability cheese, and packing has also just become difficulty.That is, not bringing into play can be corresponding to the feature of the process cheese products of multiple packaged configuration.
The present invention is intended to find the solution countermeasure of technology by for being in awkward above-mentioned preparation section up to now, and high process cheese products of surcharge and preparation method thereof is provided.
, the pH of aforementioned fresh cheese is low is one of feature (pH4.5～5.0).Also have, these majorities that circulating as the fresh cheese processed goods (process cheese products) such as ramekin of main material with fresh cheese are for utilizing tart flavour, and pH is low.
Therefore, the pH of disclosed goods is at the goods more than 5 in first to file, and the problem that the excellent this viewpoint of the viability of its lactic acid bacteria exists is: do not have the optimum condition at multiple fresh cheese processed goods.
The present invention aims to provide owing to have heating and dissolves operation, can and keep its primary characteristic and give process cheese products of healthy lactic acid bacteria survival and preparation method thereof corresponding to the process cheese products of multiple packaged configuration.
Also have, even purpose also is to provide pH scope that this process cheese products presents under the large-scale situation of height, the also process cheese products and preparation method thereof of long-term surviving of lactic acid bacteria in this scope.
The means that are used to deal with problems
The present inventor is in view of above-mentioned problem, carried out positive research, its result, after having found to dissolve operation by heating at process cheese products, suitably reduce the product temperature of cheese class as required continuously, with the state inoculating lactic acid bacterium of the flowability of keeping the cheese class, make it to be shaped, make the method for the lactic acid bacteria survival in the goods.
That is, in order to solve above-mentioned problem, the invention that the claim 1 that the application proposes relates to is: the process cheese products that the lactic acid bacteria of adding after dissolving operation with the heating at the cheese raw material that is used to prepare process cheese products exists as viable bacteria.
Also have, the invention that claim 2 relates to is: the process cheese products of record in the claim 1, it is characterized in that after aforementioned heating dissolves operation, being cooled to predetermined temperature, and more aforementioned lactic acid bacteria is added in the aforementioned cheese raw material with mobile state.
The invention that claim 3 relates to is: the process cheese products of record in the claim 1 or 2 it is characterized in that the aforementioned lactic acid bacteria of adding sneaking into the state in aforementioned cheese raw material, or the state that separates with aforementioned cheese raw material exists.
The invention that claim 4 relates to is: the preparation method of process cheese products is characterized in that having: be used for preparing the 2nd operation that the 1st operation that the heating of the cheese raw material of process cheese products dissolves and the aforementioned cheese raw material after heating dissolves add lactic acid bacteria.
The invention that claim 5 relates to is: the preparation method of process cheese products of record in the claim 4 is characterized in that also being provided with the refrigerating work procedure that aforementioned cheese raw material after heating dissolved is cooled to keep mobile predetermined temperature between aforementioned the 1st operation and the 2nd operation.
The invention that claim 6 relates to is: the preparation method of the process cheese products of record in the claim 4 or 5 is characterized in that the interpolation of the lactic acid bacteria in aforementioned the 2nd operation is undertaken by on-line mixing.
Also have, the invention that claim 7 relates to is: the preparation method of the process cheese products that claim 4～6 is put down in writing in each, it is characterized in that after aforementioned the 2nd operation, and make the aforementioned cheese raw material that has added lactic acid bacteria be shaped as predetermined form.
Wherein, in the aforementioned content, natural cheese and heating that so-called cheese raw material is included in the main material that uses in the preparation process cheese products dissolve fused salts such as the preceding phosphate that adds, citrate, tartrate, other food such as operable vegetative grease and starch when in addition, also comprising cheese desserts such as preparation cheese food, cheese substitutes, ramekin etc.
Also have, from the taste of product and the viewpoint of mouthfeel (rerum natura), expectation be the natural cheese that contains in the application's the process cheese products (goods) more than 25%.
Also have, in aforementioned content, lactic acid bacteria if viable bacteria then there is no particular limitation.But the process cheese products of end article is the process cheese products that can effectively activate the function of lactic acid bacteria as commodity.Consider from the viewpoint of long preservation, expectation be the lactic acid bacteria that contains the above viable bacteria of 10000cfu/g.
If this lactic acid bacteria, the lactic acid bacteria among aforementioned the present invention comprises that all produce the bacterium of a large amount of lactic acid, also comprise Bifidobacterium etc.
Particularly, as the lactic acid bacteria among aforesaid the present invention, can enumerate and belong to Bacillus acidi lactici (Lactobacillus) genus, galactococcus (Lactococcus) belongs to, streptococcus (Streptococcus) belongs to, leukonid (Leuconostoc) belongs to, and propionibacterium (Propionibacterium) belongs to, the bacterium that Bifidobacterium Bifidum (Bifidobacterium) belongs to.
More particularly, as the lactic acid bacteria among aforementioned the present invention, can enumerate lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subspeciesbulgaricus), Lactobacillus delbrueckii breast subspecies (Lactobacillus delbrueckiisubspecies lactis), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus helveticus jugurti subspecies (Lactobacillus helveticus subspeciesjugurti), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus crispatus (Lactobacillus crispatus), food starch milk bacillus (Lactobacillusamylovorus), chicken lactobacillus (Lactobacillus gallinarum), Lactobacillus gasseri (Lactobacillus gasseri), Yue Shi lactobacillus (Lactobacillusjohnsonii), Lactobacillus casei (Lactobacillus casei), Lactobacillus casei rhamnose subspecies (Lactobacillus casei subspecies rhamnosus), milk-globule lactobacillary milk subspecies (Lactococcus lactis subspecies lactis), milk-globule lactic acid bacteria butterfat subspecies (Lactococcus lactis subspecies cremoris), Lactococcusdiacetilactis, streptococcus thermophilus (Streptococcus thermophilus), leuconostoc cremoris (Leuconostoc cremoris), leuconostoc lactis (Leuconostoclactis), leuconostoc mesenteroides subsp mesenteroides (Leuconostoc mesenteroidessubspecies mesenteroides), Leuconostoc mesenteroides dextranicum (Leuconostocmesenteroides subspecies dextranicum), leuconostoc paramesenteroides (Leuconostoc paramesenteroides), She Shi Propionibacterium (Propionibacterium sherman), bifidobacterium (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacterium longum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacteriuminfantis), bifidobacterium adolescentis (Bifidobacterium adolescentis) etc.
And then, in aforementioned content, in the form of the lactic acid bacteria of adding after the heating of cheese raw material dissolves operation, except the lactic acid bacteria fermenting agent as lactic acid bacteria culture, the state that also is included in the fermented food of lactic acid bacteria survivals such as natural cheese, sour milk adds.
The effect of invention
If according to the present invention, can provide owing to have heating and dissolve operation and can and keep its primary characteristic and give process cheese products of healthy lactic acid bacteria survival and preparation method thereof corresponding to the process cheese products of multiple packaged configuration.
Also have, if according to the present invention, even the scope that the pH that this process cheese products presents can be provided under the large-scale situation of height, the also process cheese products and preparation method thereof of long-term surviving of lactic acid bacteria in this scope.
Also have, the process cheese products of the state of having sneaked into lactic acid bacteria in cheese also is provided, and lactic acid bacteria and cheese are separated into the process cheese products of multilayered state.
Description of drawings
Fig. 1: the figure of relation (temperature 10 ℃ time preservation bacterium number) of viable count that is the lactic acid bacteria (bacterial classification: Lactobacillus gasseri, Lactobacillus gasseri) of expression pH of process cheese products of the present invention and interpolation.
Fig. 2 (a) is the model structure chart of the bulk testing of the cheese raw material after dissolving for heating, (b) is the result of the test general chart of each mixer of using in this bulk testing.
Fig. 3 is the summary process chart that the example to the preparation method of process cheese products of the present invention describes.
Symbol description
11 packaging material (aluminum hull)
12 cheese raw materials
13 lactobacillus suspensions
14 heating dissolve operation
15 sterilization process
16 filling work procedures
17 add operation
18 sealing process
19 refrigerating work procedures
20 external packings
21 chilling operations
The specific embodiment
The present inventor has carried out positive research repeatedly, it found that, after heating dissolves operation in process cheese products, as required, suitably reduce the product temperature of cheese continuously, with the state inoculating lactic acid bacterium of the flowability of keeping the cheese class, it is shaped, make the method for the lactic acid bacteria survival in the goods.
Process cheese products of the present invention is the process cheese products (claim 1) that the lactic acid bacteria of adding after dissolving operation with the heating at the cheese raw material that is used to prepare process cheese products exists as viable bacteria.
This is preparation method's (claim 4) preparation of the process cheese products of the 1st operation that dissolved by the processing with the cheese raw material that is used for preparing process cheese products and the aforementioned cheese raw material after heating dissolves the 2nd operation of adding lactic acid bacteria.
The interpolation of the cheese raw material after lactic acid bacteria dissolves with respect to wherein heating for example can be adopted and keep the method for the lactic acid bacteria of germ-free condition by the online inoculations of carrying out such as ratio mixing.
As previously mentioned, in the operation of preparation process cheese, dissolve operation, make lactic acid bacteria death contained in the cheese raw material through heating.But, after the process heating dissolves operation, add lactic acid bacteria (inoculating), lactic acid bacteria is survived in the process cheese products of final preparation.
In the present invention, after heating dissolved operation, interpolation temperature, the temperature experience after the interpolation, the elapsed time selecting to adjust when adding lactic acid bacteria were very important.This is because will regulate and control to make between the flowability that the cheese raw material after the survival of the lactic acid bacteria of adding (inoculating) dissolves operation with heating has two to stand.
That is, the present invention is: in aforementioned process cheese products of the present invention, be cooled to predetermined temperature after aforementioned heating dissolves operation, more aforementioned lactic acid bacteria added in the aforementioned cheese raw material with mobile state (claim 2).
Also have, among the preparation method of aforementioned process cheese products of the present invention, also be provided with the refrigerating work procedure (claim 5) that aforementioned cheese raw material after heating dissolved is cooled to keep mobile predetermined temperature between aforementioned the 1st operation and the 2nd operation.
Heating dissolves the interpolation (inoculating) of the lactic acid bacteria after the operation to be carried out in predetermined temperature range, and the variations in temperature after preferably adding can make lactic acid bacteria survive.Also have, wherein also need to consider to keep the flowability of process cheese products.
Heating dissolves the cheese raw material that dissolves in the operation when being cooled to a certain specified temp, in this temperature, in order to keep original viscosity or hardness, needs to keep the regular hour, promptly through after a while.Therefore, after heating dissolves operation, by cooling rapidly to a certain degree, can be in its cooled temperature with lower than original viscosity, or the rerum natura softer than original hardness, keep certain hour, cheese raw material.That is, wherein, can keep the flowability of the scheduled time, cheese raw material.
This is one of main points of the present invention.To keep in order making that lactic acid bacteria is difficult to dead interpolation (inoculating) temperature of heat and mobile filling adaptability two is upright, to utilize the time lag of said temperature and rerum natura.
Among the present invention, as index, set suitably that the interpolation temperature of lactic acid bacteria, the temperature after adding experience, the elapsed time with the stable on heating D value of performance lactic acid bacteria.Thus, the lactic acid bacteria that makes interpolation makes it certain survival, and can effectively keep the flowability of cheese raw material not because of heating dead (heat is dead).Thus, can keep and to provide the process cheese products of multiple shape, form, the process cheese products of multiple packaged configuration corresponding to the characteristic of the process cheese products of multiple packaged configuration.
Also have, in aforementioned content, the bacterium number reduced the time that 1 figure place need keep when so-called D value was meant a certain temperature.
In process cheese products of the present invention and preparation method thereof, if the temperature when adding lactic acid bacteria is set at viable count not have the condition of sharply minimizing then do not become problem, but after the lactic acid bacteria interpolation, until temperature process condition as goods refrigeration preservation, preferably, so that the viable count of lactic acid bacteria is reduced to the following state of thermal history of 5 figure places, add lactic acid bacteria.
Bacterial classification or the bacterial strain of lactic acid bacteria also depended in variations in temperature after concrete interpolation temperature, the interpolation, the selection of elapsed-time standards etc.
In the preparation method of process cheese products, if be conceived to the raw-material fill method that dissolves after the operation, heat-seal (hotpack) mode (portioning (portion), the individual packaging thin slice that then have (1) to fill with high temperature (about 65～90 ℃) state, carton etc.) and (2) while being cooled to after low temperature (about 15～35 ℃) is shaped, carry out the mode (candy wrapping cheese, the folded a slice of a slice etc.) of cooling packing again.
When the interpolation lactic acid bacteria makes it to survive in the cheese raw material after heating dissolves, the bacterium number of consideration survival, the flowability when formability or filling, the temperature that necessary suitable selection is added after temperature, the interpolation experiences and the elapsed time.
If consider the hear resistance of lactic acid bacteria, think that then the mode that is suitable for above-mentioned (2) is favourable.
Owing to possess refrigerating work procedure, can for example 45 ℃ as the not dead temperature of lactic acid bacteria, carry out the interpolation of lactic acid bacteria.
On the other hand, in the heat-seal mode of above-mentioned (1), consider to arrive after adding lactic acid bacteria and fill, rapidly Leng Que retention time, need to reduce the temperature when adding.
Although also depend on bacterial classification or bacterial strain, but for example, the situation of individual packaging thin slice cheese, if from beginning with online interpolation up to the cold water of 5 ℃ of temperature, being cooled to 10 ℃ of needs 10 seconds, the interpolation of lactic acid bacteria is preferably carried out below 65 ℃ about, at this moment, viable count is reduced to about 1 figure place.
Equally, in 6P when packing,, if begin to being cooled to 30 ℃ of needs 30 minutes the IQF storehouse from interpolation, the interpolation of lactic acid bacteria is preferably carried out below 55 ℃ about, at this moment, viable count be reduced to about 1 figure place.
Consider that from these aspects the temperature of the cheese raw material after the heating when adding lactic acid bacteria dissolves is preferably below 65 ℃.
Also have, with in the process cheese products after the preparation evenly mixing lactic acid bacteria as purpose, mix and even mix when pinching lactic acid bacteria while stirring in the cheese raw material after heating dissolves, the temperature of the cheese raw material after heating dissolves is below 65 ℃, preferably in the stirring that can carry out lactic acid bacteria, mixed temperature range of pinching.
At this moment, more preferably the retention time more than 60 ℃ is equivalent to thermal history below 30 seconds.
Also have, process cheese products is as the cryopreserved temperature of goods preferably below 10 ℃.
In the aforementioned content, be reduced to the proper temperature that can add lactic acid bacteria for the product temperature with the cheese raw material dissolves temperature from heating, can use the scraper-type heat exchanger (Thermocylinder) of allocation formula or the heat exchangers such as static mixer of heat exchange type.
After adding lactic acid bacteria in the cheese raw material after heating dissolves, the growth and decline of lactic acid bacteria are certain in stored refrigerated, but also very important.
The present inventor adds various lactobacillus and implements to preserve test in various cheese raw materials, measure the growth and decline of this lactic acid bacteria, it found that, if use process cheese products of the present invention by preparation method's preparation of the present invention, even special thalline is not processed, viable count also only reduces the practical degree that in-problem scope that do not produce.
In first to file, the pH that has put down in writing process cheese products as this condition is very important more than 5.0.
Yet, to constantly studying by the process cheese products of the present invention of preparation method's preparation of the present invention, its result clearlys show: even when preserving the survival number of the lactic acid bacteria after the test and reducing to 1/100 left and right sides of adding lactic acid bacteria number originally, by increasing originally lactic acid bacteria amount etc., also can fully be evaluated as the process cheese products of the viable bacteria survival of lactic acid bacteria.
Based on this result, the pH of operable process cheese products is estimated, even its result can confirm process cheese products pH less than 5 of the present invention, also can keep the viable count of lactic acid bacteria.
That is,, then can provide pH less than 5 the process cheese products that contains viable lactic acid bacteria with the mouldability that can form multiple packaged configuration if according to the present invention.
Process cheese products of the present invention, owing to can pass through the function of the final performance of viable count control of the lactic acid bacteria of interpolation originally, the viable count of the lactic acid bacteria in the preservation has minimizing slightly, this is not a problem.
But,, preferably preserve after about 3 months down for 10 ℃ as target, the viable bacteria more than about 1/100 of the lactic acid bacteria of adding is residual, this means the product property stabilisation, preserve after about 4 months down for 10 ℃, if satisfy aforementioned degree then we can say more preferred.
Content is described as described above, process cheese products, especially cheese substitutes, and according to its hobby property, as main material, tart flavour is effective with cream cheese etc., and the commodity that taste is salubrious have popularity very much, and the pH of these commodity is generally in pH4.0～5.0.
Process cheese products of the present invention to aforesaid preparation method's preparation of the present invention, carried out the research relevant with the viability of lactic acid bacteria, as shown in Figure 1, even the pH of goods is the low pH of less than 5.0, can confirm with good repeatability: storage temperature is 10 ℃ and preserves after about 4 months, keep the viable count of 1/100 when adding, obtained to can be used as the process cheese products of the viability that demonstrates lactic acid bacteria of goods ample supply.
Promptly, process cheese products of the present invention by preparation method's preparation of the present invention, even pH less than 5.0, lactic acid bacteria also survives, pH is not limited to the situation more than 5, even the pH that process cheese products presented of the cheese substitutes of pH less than 5 etc. is in 4.0～5.0 scope, lactic acid bacteria also can survive without barrier.
In aforesaid process cheese products of the present invention, there be (claim 3) in the aforementioned lactic acid bacteria of interpolation with the state of sneaking into the state in the aforementioned cheese raw material or separate with aforementioned cheese raw material.
That is,,, can provide lactic acid bacteria to mix the process cheese products of (for example, soaking into) state in cheese by adding aqueous lactic acid bacteria for the cheese raw material of keeping the mobile state after heating dissolves.
Also have, appropriate diluted lactic acid bacterium such as water is added gelating agent (stabilizing agent) etc. then, by it being added in the cheese raw material of keeping the mobile state after heating dissolves, can provide cooling, fixing after, the process cheese products of the state that the part of cheese and lactic acid bacteria partly separate.
In the preparation method of aforesaid process cheese products of the present invention, the interpolation of lactic acid bacteria can be carried out (claim 6) by on-line mixing in aforementioned the 2nd operation.
As the mixer that uses in this on-line mixing, for example, can the working power mixer, vibration mixer etc.
With the instead simulated solution of lactic acid bacteria the test of the even hybridization that these mixers carry out of iron dispersion liquid.
Fig. 2 (a) is the model structure chart of this bulk testing, is the general chart of the result of the test of each mixer of using in the bulk testing with figure (b).
Shown in Fig. 2 (a), the cheese raw material that has dissolved is cooled to 40～50 ℃ of the not dead temperature of lactic acid bacteria (Probiotics, probiotic), send with pump 31 with the cheese liquor charging, in the mixer 32 by pump (single pump) 33 liquor chargings.
In this cheese raw material, send (interpolation) iron (SunActive Fe-M) dispersion liquid with pump 35 by iron dispersion liquid liquor charging, in the mixer 32 by identical pump (single pump) 33 liquor chargings.
Also have, iron dispersion liquid liquor charging is with also being provided with the flowmeter 36 of measuring iron dispersion liquid flow between pump 35 and the pump (single pump) 33.
At this moment, the iron dispersion liquid is set at 1/100th (1%) with respect to mixing (interpolation) ratio of cheese raw material.Also have, as mixer 32, difference working power mixer 32a and vibration mixer 32b, the iron dispersion liquid of Tian Jiaing is mixed in the cheese equably like this.Also have,, studied adaptability by the even Combination of this experiment to the quantitative liquor charging and the mixer of pump.
In this test, the suspension that uses iron dispersion liquid replacement lactic acid bacteria is as simulated solution, and by measuring the wherein iron content of goods, quantitatively whether lactic acid bacteria evenly mixes in the goods.
Particularly, in the iron dispersion liquid, used Sun Active Fe-M (sun chemistry society system).In fact, when adding lactic acid bacteria in the cheese raw material, using viable count is 10
11The suspension of the lactic acid bacteria of (10 11 powers) cfu/ml.The suspension 10ml of this lactic acid bacteria is quantitatively mixed with cheese raw material 1kg, and the viable count of goods is 10
9(10 9 powers) cfu/g.
When power mixer 32a used, the inlet pressure of mixer 32 (power mixer 32a) was 0MPa, and the measured value of the flow of cheese is 1.26kg/min, and the measured value of the flow of iron dispersion liquid (additive) is 12.8～13.0g/min.
The iron dispersion liquid is 1.02% with respect to the measured value of the blending ratio of cheese raw material, and the outlet temperature of goods is 45.1 ℃, and viscosity is 100000mPas.
When power mixer 32a uses, form purpose and add ratio.At this moment, inlet pressure is 0, and pressure is not loss almost, and the outlet viscosity of goods is low, reposefully liquor charging.
When using vibration mixer 32b, the inlet pressure of mixer (vibration mixer 32b) is 0.65～0.80MPa, and the measured value of the flow of cheese raw material is 1.01kg/min, and the measured value of the flow of iron dispersion liquid (additive) is 8.0～11.0g/min.
The iron dispersion liquid is 0.94% with respect to the measured value of the blending ratio of cheese raw material, and the outlet temperature of goods is 38.0 ℃, and viscosity is 400000mPas.
When vibration mixer 32b uses, form purpose and add ratio.At this moment, because inlet flow rate is narrow, although inlet pressure also rises less, pressure has loss slightly, the outlet viscosity height of goods.
Also have, the outlet goods (sample) of two kinds of mixers are collected at twice, survey the iron content of each sample, use any one mixer, can confirm that cheese evenly mixes with iron.
According to foregoing, known: power mixer, vibration mixer all are preferred as adding the mixer that uses in the lactic acid bacteria in aforementioned the 2nd operation of being undertaken by on-line mixing.
Power mixer is an employed mixer such as when in the past disperseing pulp in sour milk.
The vibration mixer is the device that the vibration by machinery mixes with the form of pinching cake.Owing to can easily change operating condition by changing vibration number and holdup time, have the advantage that can enlarge easily, owing to be the structure of mechanical oscillation, therefore need to consider to the influence of peripheral machine with to the burden of pipe arrangement.
Described as described above, so that evenly being mixed in the process cheese products after the preparation, lactic acid bacteria is purpose, in the cheese raw material after heating dissolves on one side stir lactic acid bacteria mix on one side and even mix when pinching, the temperature of the cheese raw material after heating dissolves is below 65 ℃, preferably in the stirring that can carry out lactic acid bacteria, mixed temperature range of pinching.
At this moment, be the process cheese products that lactic acid bacteria mixes (for example, soaking into) state in cheese, as previously mentioned, add aqueous lactic acid bacteria being the cheese raw material of keeping the mobile state after heating dissolves in order to prepare.
At this moment, if the viscosity of viscosity of more aqueous lactic acid bacteria and the cheese raw material of keeping the mobile state after heating dissolves, then the latter is a high viscosity.
During the fluid of the fluid of generally mixing high viscous (high viscosity) and low viscosity (low viscosity), especially, the oil content as the cheese raw material is many on the one hand, and on the other hand during the washiness as aqueous lactic acid bacteria, is not easy even mixing.Therefore, generally speaking, this situation is used jar etc., mixes for a long time with the batch-type cost.
But, so that lactic acid bacteria evenly is mixed in the heating cheese class after the preparation as purpose, in the cheese raw material after heating dissolves on one side stir lactic acid bacteria mix on one side and even mix among the present invention who pinches, as previously mentioned, the temperature of the cheese raw material after heating dissolves is below 65 ℃, can carry out the stirring of lactic acid bacteria, mixed temperature range of pinching more preferably, preferably the retention time more than 60 ℃ is equivalent to the thermal technology's preface below 30 seconds.
Therefore, as not carrying out batch-wise mixing, the mixer that uses when adding lactic acid bacteria is the mixer that can carry out on-line mixing.
Also have, in this on-line mixing, as previously mentioned,, can make in the heating cheese class after lactic acid bacteria evenly is mixed in preparation by working power mixer, vibration mixer.
Also have, the cheese raw material of heating after dissolving, be added on lactic acid bacteria wherein, the aqueous lactobacillus suspension of appropriate diluted lactic acid bacterium such as water etc. for example, behind the appropriate diluted lactic acid bacterium such as water, add the bacterium liquid that gelating agent (stabilizing agent) etc. forms therein, add, by carrier pipe etc. it is transplanted on when carrying out outside the mixed processing (mixing portion) again by aforementioned such on-line mixing etc., by considering their viscosity, can adopt preferred transportation means.
During cheese raw material after the heating that delivery ratio is high than viscosity dissolves, become problem with the liquor charging of high pressure conditions.During with the high-pressure delivery high-viscosity fluid, use rotary-type pump usually.Rotary-type pump can be enumerated, for example rotary pump and single pump.
But, if use rotary pump, follow the variation of flow of rotor rotation big, change owing to be the cycle, so mixing ratio is 100/for the moment that rotary pump is not suitable for.
Also have, use single pump, the variation and the seepage of flow are few, and the credibility on stability and quantitative property is high, and up to the cheese raw material that sucks high-viscosity fluid, pump all is the dry run state.With the dry run of single pump,, therefore be not suitable for using single pump owing to have the breakage of band rubber and the danger of following damaged foreign matter to sneak into.
Therefore, in situation of the present invention,, when the pressure in mixing arrangement changes,, therefore can produce and correctly to control the shortcoming of adding liquid measure because the leakage of annex solution also changes if use rotary-type pump.
In order to overcome these shortcomings, in the handover of the cheese raw material after relatively the high heating of viscosity dissolves, can use centrifugal plectane pump and low pulsation piston pump.
Centrifugal plectane pump sucks fluid with vacuum state, can dry run, therefore can expect no matter it is the low viscous flow body if having, or high-viscosity fluid, feature such as leakage is all lacked, and changes in flow rate is little.
Low pulsation piston pump can be measured (metering) flow on one side, with low vibration (low pulsation) carry high-viscosity fluid on one side.
In addition, relatively in the handover of a small amount of aqueous lactic acid bacteria that viscosity is low etc., the assurance of correct metering and correct liquor charging, mixed proportion becomes problem.
Can be with Ceram Q pump with quantitative liquor charging to a certain degree, but, therefore be not suitable for intermittently liquor charging owing to be the piston pump of 1 string.
Therefore, in order to address the above problem, preferably, (Heishin equips society: 2NL04PU) with double-piston Hicera pump (Iwaki society: V-05) etc. to use single pump.
(Heishin equips society to single pump: 2NL04PU) if hang down viscosity, even high pressure conditions also can be stablized liquor charging quantitatively.
Double-piston Hicera pump is owing to be the rotary-piston pumps of 2 strings, on one side therefore can measure, on one side with continous way stably with the low liquor charging of pulsing.
And then, so, add by on-line mixing etc., be delivered to when adding aqueous lactic acid bacteria in the cheese raw material after the heating of carrying out mixed processing part (mixing portion) dissolves by carrier pipe, can be near high-viscosity fluid promptly heat the center of the cheese raw material after dissolving, injecting the low viscous flow body by the direction identical with the flow direction of cheese raw material is aqueous lactic acid bacteria.If like this, the distribution of lactic acid bacteria becomes evenly, can not be partial near the wall of carrier pipe.
Also have, also can near high-viscosity fluid promptly heats the center of the cheese raw material after dissolving, inject aqueous lactic acid bacteria by the direction opposite with the flow direction of cheese raw material.If like this, inject aqueous lactic acid bacteria on the contrary by flow direction with the cheese raw material, lactic acid bacteria just disperses to all directions, carries out devoting mixing portion again after the ready-mixed.
As described above, process cheese products of the present invention, make lactic acid bacteria in interpolation (inoculating) temperature that is difficult to dead because of heating (heat is dead) with keep between the mobile temperature two uprightly, do not make the lactic acid bacteria heat of interpolation dead, and can effectively keep the flowability of cheese raw material.
Therefore, behind the interpolation lactic acid bacteria, can make the aforementioned cheese raw material that has added lactic acid bacteria form predetermined form (claim 7) in the cheese raw material after heating dissolves.
Thus, can keep and to provide the process cheese products of multiple shape, form, the process cheese products of multiple packaged configuration corresponding to the characteristic of the process cheese products of multiple packaged configuration.
Below, embodiments of the invention are described, but the present invention is not limited to this.
Fig. 1 is the pH of process cheese products among expression embodiment 1 of the following stated and the embodiment 2 and the lactic acid bacteria (bacterial classification: the figure of the relation of viable count (temperature is 10 ℃ a preservation bacterium number) Lactobacillus gasseri (Lactobacillus gasseri)) of interpolation.With reference to Fig. 1, embodiment 1,2 and 3 is described.
The preparation of the process cheese products that the present invention relates to (when pH5.8, pH5.6).
Cheddar cheese 10kg that will pulverize with meat grinder and the Gouda cheese 30kg kettle type of packing into dissolves still, adds sodium phosphate trimer 0.8kg, stirs while be blown into steam, heats to dissolve to 82 ℃.
Carry with pump on one side to become aqueous cheese melt, on one side cooling continuously in hot cylinder, drop to 35 ℃, for the cheese 1kg of cooling, be 10 with online quantitative mixed live number
11The lactic acid bacteria of cfu/ml (Lactobacillus gasseri, Lactobacillus gasseri) the about 10ml of nutrient solution.
Form sphere with about 5g/ the cheese that lactic acid bacteria is mixed, be packaged into the candy shape.Approximately per 20, on one side (nitrogen: displacement carbon dioxide=1: 1), pillow package is carried out on one side with mist.Then, be keeping in 10 ℃ the freezer in temperature.
By above-mentioned operation, (Lactobacillus gasseri, viable count Lactobacillusgasseri) are about 10 can to prepare lactic acid bacteria
9The process cheese of cfu/g (pH5.8).
In the process cheese of pH5.6, add 0.1kg lactic acid as the pH conditioning agent, in addition, carry out the preparation identical with the cheese of pH 5.8 with sodium phosphate trimer.
The process cheese of pH5.8 and pH 5.6 is total up to about 10 in the viable count of 10 ℃ the lactic acid bacteria of storage temperature preservation after 4 months
9Cfu/g (with reference to the figure of pH5.8 among Fig. 1 and pH5.6).
The process cheese products of the embodiment 1 that relates among the present invention, even in 10 ℃ storage temperatures after 4 months pot-lives, the viable count of the lactic acid bacteria of adding with the state of keeping the mouldability that can carry out pillow package rests on more than one of percentage of addition originally, can confirm to have formed the process cheese products of the viable bacteria that contains lactic acid bacteria.
The preparation of the process cheese products that the present invention relates to (when pH 4.8, pH4.5).
With 30kg cream cheese and 10kg casein sodium, 15kg vegetative grease and 5kg egg white, 6kg granulated sugar, the lactic acid that adds 0.25kg (during pH4.8) or 0.3kg (during pH4.5) again is as the pH conditioning agent, and the kettle type of packing into dissolves still, and heating dissolves to 80 ℃.Carry with pump on one side to become aqueous cheese melt, on one side cooling continuously in hot cylinder, drop to 35 ℃, for the cheese 1kg of cooling, be 10 with online quantitative mixed live number
11The lactic acid bacteria of cfu/ml (Lactobacillus gasseri, Lactobacillus gasseri) the about 10ml of nutrient solution.
Make the process cheese of lactic acid bacteria form sphere so that about 5g/ is individual, be packaged into the candy shape.Approximately per 20, on one side (nitrogen: displacement carbon dioxide=1: 1), pillow package is carried out on one side with mist.Then, be keeping in 10 ℃ the freezer in temperature.
By above-mentioned operation, (Lactobacillus gasseri, viable count Lactobacillusgasseri) are about 10 can to prepare lactic acid bacteria
9The process cheese of cfu/g.
The process cheese of pH4.8 and pH4.5 is total up to about 10 in the viable count of 10 ℃ the lactic acid bacteria of storage temperature preservation after 4 months
7Cfu/g～10
8Cfu/g (with reference to the figure of pH4.8 among Fig. 1 and pH4.5).
Identical with the foregoing description 1, in the present embodiment, process cheese products, even in 10 ℃ storage temperatures after 4 months pot-lives, the viable count of the lactic acid bacteria of adding with the state of keeping the mouldability that can carry out pillow package rests on more than one of percentage of addition originally, can confirm to have formed the process cheese products of the viable bacteria that contains lactic acid bacteria.
Fig. 3 is that expression dissolves cheese from filling to packaging material (aluminum hull) and begins figure up to the general operation of external packing.That is, dissolving operation through heating, when the cheese raw material that has dissolved is filled into portioning type (6P type) container, to its add the interpolation operation, sealing process, refrigerating work procedure of the suspension (lactobacillus suspension) of lactic acid bacteria, up to the process chart of the operation of external packing.
Filled the packaging material (aluminum hull) the 11st that heat the cheese that dissolves, portioning type (6P type) packaging material, this is in the cheese product, the very fast person of heat release cooling velocity in more small-sized container.
Also have, in the present embodiment, be by portioning type (6P type), but for example, can make small-sized baby's type packaging material of rectangular shape.
The cheese raw material 12 of filling dissolves operation 14 by heating, and process cheese is in and dissolves temperature (65～90 ℃) when preparing as in the past.
This be because, when low temperature and middle temperature (below 55 ℃), the viscosity of cheese rises, the mouldability when being filled in packaging material produces obstacle, and can't kill the assorted bacterium (contaminated bacteria) as the packaging material of container of being attached to that dissolves in the cheese.
Also have, it is low to dissolve temperature (for example, below 65 ℃), fully during sterilization, can suitably design the sterilization process 15 that packaging material (aluminum hull) 11 is carried out sterilization.
As sterilization process 15, for example consider, carry out sterilization with ultraviolet ray or hydrogen peroxide treatment packaging material.Also have, even the temperature of the cheese raw material during filling is below 65 ℃, because also there is the possibility that can suppress assorted bacterium propagation in the existence of the lactic acid bacteria of newly having added.
Lactobacillus suspension 13 as additive is the suspension (lactobacillus suspension) of lactic acid bacteria, can add by aqueous former state (adding operation 17), also can water etc. appropriate diluted lactic acid bacterium liquid 13 backs add gelating agents (stabilizing agent) etc.
As filling work procedure 16 subsequently, with cheese raw material 12 and lactobacillus suspension 13, be filled in packaging material (aluminum hull) 11 respectively successively, promptly in the container package material (aluminum hull) 11 of 6P type.
For example, it is contemplated that and fill cheese raw material 12 respectively successively at twice earlier, recharge lactobacillus suspension 13, but order and number of times are not particularly limited.For example, if divide three fillings, it is contemplated that order with cheese, lactobacillus suspension, cheese.
Also have, in this filling work procedure 16, by fill above-mentioned lactobacillus suspension 13 by aqueous former state, can make lactic acid bacteria (is for example mixed, soak into) process cheese products of state in cheese, also have, appropriate diluted lactic acid bacterium such as water liquid 13 backs are added gelating agents (stabilizing agent) and are filled, make it to solidify, also can form the process cheese products of the multilayered state that separates with cheese.
That is, the invention is characterized in: lactic acid bacteria is mixed in the cheese, or there is the process cheese products of the lactic acid bacteria of survival down in the multilayered state that separates with cheese.
By increasing sealing process 18, refrigerating work procedure 19, external packing 20 subsequently, can prepare the process cheese products of the 6P type of end article, can consider before refrigerating work procedure 19, to set up chilling operation 21, or make refrigerating work procedure 19 become chilling operation 20.
When the temperature of the cheese material 12 that has dissolved is high temperature (65～90 ℃), the temperature of cooling off according to the kind of lactic acid bacteria experiences, when the lactic acid bacteria that prediction is added dies, by being cooled to low temperature or middle temperature (below 55 ℃) behind filling work procedure 16 and the sealing process 18 rapidly, the product temperature chilling can be made by interacting, the lactic acid bacteria survival can be made with little 6p type container.
Like this, in the present embodiment, owing to be less containers such as portioning type (6P type) and baby's type, by adopting above-mentioned refrigerating work procedure therein, even the cheese raw material high temperature (about 65～90 ℃) that heating dissolves also can make the lactic acid bacteria survival of interpolation.
Therefore, by keeping flowability, and the container of cool small rapidly, can provide the process cheese products of the viable bacteria survival of lactic acid bacteria at high temperature (about 65～90 ℃).
Also have, sneak into the process cheese products of lactic acid bacteria, or the process cheese products of the multilayered state that separates with cheese of lactic acid bacteria.
Utilizability on the industry
Can provide: keep the flowability of the raw material of the process cheese products after heating dissolves, and Add lactic acid bacteria, after moulding and the packing, the lactic acid bacteria of interpolation is in the process cheese of existing state Class. At this moment, the scope of the pH of process cheese products is not exerted an influence, can make the lactic acid of interpolation The bacterium survival. Also have, can also provide: in cheese, sneak into lactic acid bacteria type, lactic acid bacteria and In the type of the multilayered state that cheese separates any one.
Claims (7)
1, process cheese products, its lactic acid bacteria of adding after dissolving operation with the heating at the cheese raw material that is used to prepare process cheese products exists as viable bacteria.
2, the process cheese products of claim 1 record is characterized in that being cooled to predetermined temperature after aforementioned heating dissolves operation, more aforementioned lactic acid bacteria is added in the aforementioned cheese raw material with mobile state.
3, the process cheese products of record in the claim 1 or 2 it is characterized in that the aforementioned lactic acid bacteria of adding sneaking into the state in aforementioned cheese raw material, or the state that separates with aforementioned cheese raw material exists.
4, the preparation method of process cheese products is characterized in that having: be used for preparing the 2nd operation that the 1st operation that the heating of the cheese raw material of process cheese products dissolves and the aforementioned cheese raw material after heating dissolves add lactic acid bacteria.
5, the preparation method of process cheese products of record in the claim 4 is characterized in that also being provided with the refrigerating work procedure that aforementioned cheese raw material after heating dissolved is cooled to keep mobile predetermined temperature between aforementioned the 1st operation and the 2nd operation.
6, the preparation method of the process cheese products of record in the claim 4 or 5 is characterized in that the interpolation of the lactic acid bacteria in aforementioned the 2nd operation is undertaken by on-line mixing.
7, the preparation method of the process cheese products put down in writing in each of claim 4～6 is characterized in that after aforementioned the 2nd operation, makes the aforementioned cheese raw material that has added lactic acid bacteria form predetermined form.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP368613/2005 | 2005-12-21 | ||
| JP2005368613 | 2005-12-21 | ||
| PCT/JP2006/325478 WO2007072901A1 (en) | 2005-12-21 | 2006-12-21 | Processed cheese and method for production thereof |
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| Publication Number | Publication Date |
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| CN101340818A true CN101340818A (en) | 2009-01-07 |
| CN101340818B CN101340818B (en) | 2012-10-10 |
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| CN2006800484677A Expired - Fee Related CN101340818B (en) | 2005-12-21 | 2006-12-21 | Processed cheese and method for production thereof |
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| Country | Link |
|---|---|
| JP (2) | JP5184095B2 (en) |
| KR (1) | KR101380239B1 (en) |
| CN (1) | CN101340818B (en) |
| HK (1) | HK1124731A1 (en) |
| WO (1) | WO2007072901A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102695424A (en) * | 2010-01-14 | 2012-09-26 | 株式会社明治 | Cheese containing useful microorganism, and process for production thereof |
| CN113396990A (en) * | 2020-03-16 | 2021-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN114258957A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Viable bacteria reproduced cheese stick and preparation method thereof |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101020329B1 (en) | 2008-04-23 | 2011-03-08 | 남양유업 주식회사 | A manufacturing method to improve flavor-taste and storage of cheese |
| FR2936131B1 (en) * | 2008-09-24 | 2011-01-14 | Bongrain Sa | PROCESS AND PLANT FOR PREPARING CHEESE OR CHEESE SPECIALTY AND PRODUCTS THEREOF |
| SE0900826A1 (en) * | 2009-06-18 | 2010-10-19 | Tetra Laval Holdings & Finance | Method for making a yogurt-based product |
| JP5754793B2 (en) * | 2009-11-27 | 2015-07-29 | 雪印メグミルク株式会社 | Natural cheese |
| WO2013125671A1 (en) | 2012-02-23 | 2013-08-29 | 株式会社明治 | Proportional mixing system |
| CN115039816A (en) * | 2022-05-18 | 2022-09-13 | 上海妙可蓝多生物技术研发有限公司 | Cheese stick containing active probiotics and preparation method thereof |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2524759B2 (en) * | 1986-07-14 | 1996-08-14 | 協同乳業株式会社 | Fermented milk manufacturing method |
| JP2977633B2 (en) * | 1991-03-29 | 1999-11-15 | 雪印乳業株式会社 | Iron-enriched cheeses and method for producing the same |
| JP2756778B2 (en) * | 1996-03-11 | 1998-05-25 | 株式会社アドバンス | Foods and drinks containing cholesterol lowering agents |
| WO1999062348A1 (en) * | 1998-05-29 | 1999-12-09 | Enterprise Ireland (Trading As Bioresearch Ireland) | Process for the manufacture of probiotic cheese |
| JP4177951B2 (en) * | 2000-03-30 | 2008-11-05 | 雪印乳業株式会社 | New fresh cheese |
| JP2005151943A (en) * | 2003-11-28 | 2005-06-16 | Koiwai Nyugyo Kk | Method for producing rare cheese cake type confectionery |
| JP4278157B2 (en) * | 2004-06-14 | 2009-06-10 | 明治乳業株式会社 | Process cheese production method |
| JP4375757B2 (en) * | 2009-02-09 | 2009-12-02 | 明治乳業株式会社 | Process cheeses |
-
2006
- 2006-12-21 CN CN2006800484677A patent/CN101340818B/en not_active Expired - Fee Related
- 2006-12-21 WO PCT/JP2006/325478 patent/WO2007072901A1/en active Application Filing
- 2006-12-21 JP JP2007551141A patent/JP5184095B2/en active Active
- 2006-12-21 KR KR1020087011483A patent/KR101380239B1/en active IP Right Grant
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2009
- 2009-03-03 HK HK09101984.7A patent/HK1124731A1/en not_active IP Right Cessation
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102695424A (en) * | 2010-01-14 | 2012-09-26 | 株式会社明治 | Cheese containing useful microorganism, and process for production thereof |
| CN102695424B (en) * | 2010-01-14 | 2015-08-19 | 株式会社明治 | Cheese containing useful microorganism and manufacture method thereof |
| CN113396990A (en) * | 2020-03-16 | 2021-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN113396990B (en) * | 2020-03-16 | 2023-10-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN114258957A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Viable bacteria reproduced cheese stick and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20080085829A (en) | 2008-09-24 |
| JPWO2007072901A1 (en) | 2009-06-04 |
| HK1124731A1 (en) | 2009-07-24 |
| WO2007072901A1 (en) | 2007-06-28 |
| JP5184095B2 (en) | 2013-04-17 |
| KR101380239B1 (en) | 2014-04-01 |
| JP5635570B2 (en) | 2014-12-03 |
| JP2012228273A (en) | 2012-11-22 |
| CN101340818B (en) | 2012-10-10 |
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