CN101677585B - Method of producing natural cheese - Google Patents
Method of producing natural cheese Download PDFInfo
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- CN101677585B CN101677585B CN2008800167924A CN200880016792A CN101677585B CN 101677585 B CN101677585 B CN 101677585B CN 2008800167924 A CN2008800167924 A CN 2008800167924A CN 200880016792 A CN200880016792 A CN 200880016792A CN 101677585 B CN101677585 B CN 101677585B
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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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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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
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
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Abstract
In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium and conducting the neutral culture under further adding a neutralizing agent. By controlling the amount of this starter to be added to milk for producing cheese, the prematuration step can be simplified or omitted and, at the same time, the pH value of the milk for producing cheese can be lowered at an arbitrary speed after adding rennet. In practice, the prematuration effect comparable to the conventional methods can be established by adding 3 to 4% by weight of a starter, which has been prepared by the above-described method, to milk for producing cheese while omitting the prematuration step. In this case, the physical properties and flavor of the curd are similarly favorable as in the conventional methods.
Description
Technical field
The present invention relates to prepare the technology of natural cheese, particularly, the present invention relates to be intended to make the preparation facilities miniaturization of natural cheese and make the technology of preparation section high efficiency etc.
Background technology
Leavening for the preparation of cheese is preserved with frozen state or lyophilised state usually.This is freezed bacterium or freeze-dried vaccine carry out subculture and cultivate by adopt restoring skimmed milk (the recovery liquid of skimmed milk powder) or cheese milk, thereby make lactic acid bacteria propagation, enlarge the thalline scale, with the leavening for the preparation of the reality preparation.This leavening after the preparation is added in the cheese milk with 1 % by weight to 2 % by weight, adds again renin, thereby form curdled milk (non-patent literature 1).
At this moment, because it is low just to be added in the cheese milk after fermentation agent acid-producing activity, therefore for being increased to predeterminated level, this activity designed pre-cooked process.In addition, different according to the kind of lactic acid bacteria, different for the preparation of cultivation temperature or the incubation time of leavening.
The conventional preparation method of explanation natural cheese as an example of this treatment conditions etc. example.For example, by will restore skimmed milk (solid substance concentration: 9 % by weight) as nutrient solution, and with lactic acid bacteria at 35 ℃ of lower leavenings of coming for the preparation of cheese in about 16 hours cultivated.This leavening of 2 % by weight is added in the cheese milk, under 35 ℃, carried out pre-cooked deal 30 minutes to 60 minutes.Then, in the process cheese milk of pre-cooked deal, add renin to form curdled milk.Form and to cut as required after the curdled milk or molded etc.
Namely in the preparation of natural cheese, at the fatty consistency of regulating raw milk and after sterilizing, by interpolation lactic acid bacteria fermenting agent in this raw milk (cheese milk), and keep in the given time predetermined temperature to be adjusted to predetermined pH value (acidity).In order to keep in the given time this predetermined temperature, the preliminary stage that makes cheese milk be reduced to the predetermined pH value also comprises the stage of the acid-producing activity stabilisation that makes leavening.
For example, in the soft cheeses such as card awns Bel (カ マ Application ベ one Le) or blue line (Block リ one), by in cheese milk, adding leavening, and after making the pH value be down to about 6.4, add renin so that the pH value reduces at short notice, thereby form the curdled milk (non-patent literature 2) of good mouthfeel.
At this moment, in the preparation of soft cheese, pre-cooked process is to add leavening in cheese milk, then in about 30 ℃ to 40 ℃ lower maintenances 30 minutes to 1 hour, or under about 5 ℃ to 10 ℃ (frozen states), keep half a day with first-class, to improve the acid-producing activity (non-patent literature 3) of lactic acid bacteria.
Herein, the pH value of cheese milk variation (reduction) affects greatly the physical property (quality) of curdled milk.In addition, variation is that pre-cooked process is influential to the acid-producing activity of leavening to the pH value.Change by making this pre-cooked process stabilisation and controlling the pH value, can control the physical property of curdled milk.Wherein, suitably regulate moisture or the calcium content of curdled milk, can obtain the mouthfeel of soft smooth.
On the other hand, when acid-producing activity that can not the controlled fermentation agent, be difficult to control the physical property of curdled milk.In addition, in the time can not stablizing pre-cooked process, preparation time be can not control, thereby automatically control or a large amount of productions etc. are difficult to.Therefore in the preparation of natural cheese, it is very important that the acid-producing activity of controlled fermentation agent is also stablized pre-cooked process.
Non-patent literature 1:CHEESE Chemistry, Physics and Microbiology ThirdEdition Volume 1, General Aspects (cheese chemistry, physics and the microbiology third edition the 1st volume, overview).By Patrick F.F., Paul L H.M., Timothy M.C., andTimothy P.G edits.
Non-patent literature 2:CHEESE Chemistry, Physics and Microbiology ThirdEdition Volume 2, Major Cheese Groups (cheese chemistry, physics and the microbiology third edition the 2nd volume, main cheese class).By Patrick F.F., Paul L H.M., Timothy M.C., and Timothy P.G edits.
Non-patent literature 3:Cheese making (cheese making).Edited by A.Eck.
Forming in the situation of curdled milk with batch operation mode (batch formula), according to described, after in cheese milk, adding leavening, before the acid-producing activity of leavening improves, designed the pre-cooked process that long-time (scheduled time) keeps under predetermined temperature.In pre-cooked process, through after the scheduled time, add renin and the pH value is reduced at short notice, thereby form curdled milk.
Relative therewith, in the situation that forms in a continuous manner curdled milk, be difficult to the design pre-cooked process that long-time (scheduled time) keeps under predetermined temperature.For example, pre-cooked process also adopts continuation mode to add leavening in cheese milk, and the pipeline installation (pipeline) etc. that then just needs to adopt long distance is to keep long-time etc.
Yet, if design such long distance line, being used for the increases such as the erection space of pre-cooked process or equipment investment expense, whole preparation section complicates simultaneously, and is difficult to control the physical property of curdled milk.Particularly, when the machine midway for preparing in a continuous manner cheese stops to wait, if directly in pipeline, keep cheese milk, then only in dwell time, carry out long pre-cooked deal, thereby acid-producing activity that can not the controlled fermentation agent etc.
Like this, in the preparation of continous way cheese, it is unpractical making the retention time of pre-cooked deal and the same length of retention time of the standby middle pre-cooked deal of batch operation mode (batch formula) cheese making machine.Therefore, need simplification or omit pre-cooked process so that pre-cooked deal is suitable for continous way formation of cheese curd equipment, therefore need to improve with some method the acid-producing activity of leavening.
Can predict the proportional rising of the acid-producing activity of leavening and lactic acid bacteria number.Therefore even omit pre-cooked process, also can namely increase the lactic acid bacteria number that is added in the cheese milk by increasing the capacity (weight) of leavening, and the pH value that makes cheese milk is with the velocity variations same with conventional method (reduction).
Yet, if add too much leavening in the cheese milk, add renin again after, pH value can sharply change (reduction), and the curdled milk of formation is different from the curdled milk physical property of conventional method.In addition, if excessive interpolation leavening, its taste may affect cheese milk, thereby makes the taste deterioration of curdled milk.Namely in cheese milk, add in a large number leavenings itself, the physical property of the curdled milk of making and the anxiety of taste variation are arranged.
Summary of the invention
The preparation method of natural cheese of the present invention comprise preparation improved the preparation section of the leavening of acid-producing activity, with the leavening by leavening preparation section preparation be added in the cheese milk operation and without pre-cooked process to the cheese milk that has added leavening in add renin operation.
In addition, the preparation method of natural cheese of the present invention comprises that preparation has improved the preparation section of the leavening of acid-producing activity, the leavening by leavening preparation section preparation has been added into for the 1st cheese milk of pre-cooked deal carries out the pre-cooked process of pre-cooked deal, the 1st cheese milk through pre-cooked deal be added into the operation of adding renin for the operation of the 2nd cheese milk that generates cheese and in the 2nd cheese milk that has added the 1st cheese milk.
This is possible so that the Preparation equipment miniaturization of natural cheese or highly-efficient treatment change into.In addition, even in the preparation facilities of continous way natural cheese, also can successfully implement preparation section.
In addition, the present invention has further improved the acid-producing activity of leavening by improving the concentration of lactic acid bacteria in the nutrient solution.Therefore can keep with such as the same effect of the long-time pre-cooked deal that surpasses 60 minutes.
Therefore, this invention aims to provide a kind of in preparation process, after simplification or the omission pre-cooked process, still keeps having the preparation method of the natural cheese of same quality with conventional method.By following detailed description and accompanying drawing, purpose of the present invention, feature, situation and advantage have clearly been illustrated.
Brief description of drawings
[Fig. 1] illustrates the figure of the continous way cheese preparation system of simplifying pre-cooked deal.
[Fig. 2] illustrates the figure that adds the effect of beer yeast extract in the nutrient solution.
[Fig. 3] illustrates and simplifies the time dependent figure of pH value after the pre-cooked deal.
[Fig. 4] illustrates the figure of the continous way cheese preparation system that omits pre-cooked deal.
[Fig. 5] illustrates the figure of the continous way cheese preparation system that omits pre-cooked deal.
[Fig. 6] illustrates and omits the time dependent figure of pH value after the pre-cooked deal.
[Fig. 7] illustrates the figure that adds the effect of buffer in the nutrient solution.
[Fig. 8] illustrates the figure that adds the effect of nertralizer in the nutrient solution.
Preferred forms of the present invention
Preferred forms of the present invention is described below with reference to accompanying drawings.
＜embodiment 1: the preparation method who simplifies the natural cheese of pre-cooked process 〉
In the present embodiment, in the natural cheese preparation section, simplified pre-cooked process.And, in order to simplify pre-cooked process, prepared the leavening that has improved acid-producing activity.
The below will illustrate the preparation method of the leavening that has improved acid-producing activity.Yeast extract is promoted material as lactobacter growth, be added in right amount and restore in the skimmed milk, generate nutrient solution.Then, adopt this nutrient solution that lactic acid bacteria was cultivated about 2.5 hours to 3.5 hours under 35 ℃, and finish to cultivate the leavening that preparation has the high acid activity at exponential phase midway.The lactic acid concn of this leavening is low.
Be to improve the acid-producing activity of leavening, the yeast extract that adds more than 0.1 % by weight in this nutrient solution gets final product.But, for the acid-producing activity with leavening is increased to practical level, need in this nutrient solution, to add the yeast extract more than 0.2 % by weight.On the other hand, if the yeast extract that adds is too much, the physical property or the taste that have curdled milk produce the anxiety of harmful effect, therefore think, and be more safe with the yeast extract that adds with respect to nutrient solution below 0.5 % by weight.
In actual cheese making machine is standby, will mix with 1: 1 weight ratio with cheese milk with the leavening that said method generates, 40 ℃ under 45 ℃, carried out pre-cooked deal 15 minutes to 60 minutes.Namely in conventional method, leavening is mixed as the ratio of 1: 50 grade take weight ratio with cheese milk, carry out pre-cooked deal, but in the present embodiment, only adopt the part cheese milk to carry out pre-cooked deal.Adopt like this very small amount of cheese milk to carry out pre-cooked deal, greatly simplified pre-cooked deal.
In addition, will be added into 4 % by weight in the untreated cheese milk (sterile milk that does not contain leavening) through the cheese milk of this pre-cooked deal.
In the present embodiment, leavening and cheese milk are mixed to carry out pre-cooked deal with 1: 1 weight ratio roughly, in the explanation hereinafter, this pre-cooked deal suitably is called " 1: 1 pre-cooked ".At this moment, specifically, leavening and cheese milk preferably with 1: 2 to 2: 1, more preferably with 1: 1.5 to 1.5: 1, even are more preferably mixed with 1: 1.2 to 1.2: 1 weight ratio, carry out pre-cooked deal.Therewith relatively, will be as previously mentioned leavening and cheese milk be mixed with the ratio of 1: 50 grade and carry out pre-cooked existing method and be called " usually pre-cooked ".As previously mentioned, usually pre-cookedly normally for example the leavening of 2 % by weight is added in the cheese milk, and under 35 ℃, carries out 30 minutes to 60 minutes method of pre-cooked deal.
Like this, when simplifying pre-cooked process interpolation renin, the pH value of cheese milk reduces with conventional method the samely.At this moment, the weight that must carry out pre-cooked deal in the cheese milk is about 1/50th of conventional method.In operation thereafter, similarly form curdled milk with conventional method and cut or molded etc.
Yet, being stored in the tank with frozen state if will pass through the cheese milk of pre-cooked deal, its activity can be kept about 7 hours.Therefore, can implement this cheese milk is added into the medium operation of untreated cheese milk in a continuous manner.
＜embodiment 1 〉
Fig. 1 is the skeleton diagram by the preparation system of the pre-cooked deal continuous production natural cheese of having simplified.In this embodiment, leavening and cheese milk were mixed by weight 1: 1 carry out pre-cooked deal (" 1: 1 pre-cooked ").
At first, in batch fermentation tank 12, carry the sterile milk that is used for the batch leavening by sterile milk tank 11.As mentioned above, in batch fermentation tank 12, add yeast extract in the sterile milk generating nutrient solution, add leavening in this nutrient solution to cultivate.Finish this cultivation midway at exponential phase, have the leavening of high acid activity with preparation.
Then, the leavening that has improved acid-producing activity all is delivered in the pre-cooked tank 13.In addition, will be delivered to pre-cooked tank 13 from sterile milk tank 11 for pre-cooked sterile milk.As mentioned above, the weight ratio of leavening and sterile milk is 1: 1 at this moment.In pre-cooked tank 13, a small amount of sterile milk simply carried out pre-cooked deal after, will mix in proportion with the untreated sterile milk of carrying from the sterile milk tank through the sterile milk after the pre-cooked deal, and be delivered in the condenser 14.
Fig. 2 is the figure that the effect when adopting beer yeast extract as yeast extract is shown.This figure will compare through the time dependent situation of pH value of the pre-cooked liquid of " 1: 1 pre-cooked " and the time dependent situation of pH value of carrying out according to a conventional method usually pre-cooked pre-cooked liquid.
Curve shown in " pre-cooked 30 minutes usually " figure, expression is carried out general after used common pre-cooked 30 minutes according to a conventional method, the time dependent situation of pH value; Curve shown in " pre-cooked 60 minutes usually " figure, expression is carried out general after used common pre-cooked 60 minutes according to a conventional method, the time dependent situation of pH value.In addition, the curve of 0% among the figure, 0.4%, 1.0% representative, expression is being carried out " 1: 1 pre-cooked " after 60 minutes, the time dependent situation of pH value of pre-cooked liquid after adding respectively 0%, 0.4%, 1.0% beer yeast extract in the nutrient solution under 35 ℃.
Adopt as can be known the batch leavening acid-producing activity of having added beer yeast extract to uprise from this figure.In addition, even only add as can be known beer yeast extract, acid-producing activity is also high than carrying out common pre-cooked 30 minutes.
Fig. 3 is when carry out " 1: 1 pre-cooked " 15 minutes or 60 minutes, the time dependent figure of pH value of mensuration.Particularly, be prepared as follows leavening: after adding the beer yeast extract of 1.0 % by weight in the nutrient solution, cultivated lactic acid bacteria 3 hours, finish to cultivate at exponential phase midway.Adopt the leavening of so preparation to carry out " 1: 1 pre-cooked " 15 minutes or after 60 minutes, measured the time dependent situation of pH value.
From this figure as can be known, the acid-producing activity of " 1: 1 pre-cooked " is higher than and carries out according to a conventional method usually pre-cooked 30 minutes acid-producing activity.In addition, as can be known with carry out usually pre-cooked 60 minutes situation and demonstrate same acid-producing activity.Yet as mentioned above, owing to consider that it is appropriate adding the following yeast extract of 0.5 % by weight in the nutrient solution, so during practical application, the expection acid-producing activity slightly has reduction than this experimental result.
＜embodiment 2: the preparation method who has omitted the natural cheese of pre-cooked process 〉
In the present embodiment, in the preparation section of natural cheese, omitted pre-cooked process.In order to omit pre-cooked process, prepared the further leavening that improves acid-producing activity.
The preparation method of the leavening that has further improved acid-producing activity hereinafter will be described.The yeast extract of 0.2 % by weight is added in the recovery skimmed milk, generates nutrient solution.To consider it to the negative effect of whey taste when setting the interpolation concentration of this yeast extract.Use this nutrient solution under 40 ℃, to cultivate lactic acid bacterias about 4.5 hours to 6.5 hours, when lactic acid acidity becomes 0.6% to 0.8% (about 0.7%), finish to cultivate, obtain the leavening with high acid activity.
In the cheese making machine of reality is standby, will be added in the cheese milk with 3 % by weight with the leavening of said method preparation, and omits pre-cooked process and add renin.Adopt the result of this method and be added in cheese milk with 2 % by weight leavening according to a conventional method and under about 35 ℃, carry out pre-cooked deal and add the pH value reduction that the situation of renin similarly makes cheese milk after 30 minutes.Namely obtained and common pre-cooked 30 minutes identical effects according to a conventional method.
In addition, will be added in the cheese milk with 4 % by weight with the leavening of said method preparation, and omit pre-cooked process and add renin.Adopt the result of this method and be added in cheese milk with 2 % by weight leavening according to a conventional method and under about 35 ℃, carry out pre-cooked deal and add the pH value reduction that the situation of renin similarly makes cheese milk after 60 minutes.Namely obtained and common pre-cooked 60 minutes identical effects according to a conventional method.
At this moment, because the pH value that makes cheese milk is with the velocity variations identical with conventional method (reduction), so the physical property of curdled milk and conventional method are good equally.In addition, because the addition of setting leavening below 4 % by weight, has been controlled leavening consumption contained in the cheese milk a little, so the physical property of curdled milk and taste etc. are good equally with conventional method.
The above-mentioned cheese preparation method that omits pre-cooked process, it is characterized in that in cheese milk, adding in right amount the leavening that has improved acid-producing activity, by this addition of suitable adjusting, can regulate the preparation condition suitable with the retention time of carrying out according to a conventional method pre-cooked deal.Namely be added into the amount with the leavening of this embodiment preparation in the cheese milk by appropriate change, can regulate the degree of adding the pH value decline of cheese milk behind the renin.
＜embodiment 2 〉
Employing is with the leavening (hereinafter referred to as high activity batch leavening) of embodiment 2 preparations, and employing Fig. 4 or continous way cheese preparation system shown in Figure 5, the continuous production natural cheese.
Fig. 4 is the pie graph with the high-activity fermented dose of system of mixing in proportion with sterile milk.By sterile milk tank 21 to static mixer 23 continuous supplyings to sterile milk, and within a certain period of time a certain amount of batch leavening is delivered to static mixer 23 by batch leavening tank 22.To be delivered in the condenser 24 with the sterile milk that static mixer 23 mixes.After in batches leavening is added in the sterile milk with high activity like this, does not carry out pre-cooked deal and add renin.
Fig. 5 is the pie graph that has adopted the system of full dose mixing method.After high activity batch leavening is cooled off separately, it is all dropped in the sterile milk tanks 31 by batch leavening tank 32.Perhaps, when high activity batch leavening reaches predetermined acidity, it is all dropped in the sterile milk tank 31 of freezing cooling sterile milk.The sterile milk that has added high activity batch leavening is delivered in the condenser 33 by sterile milk tank 31.After in batches leavening is added in the sterile milk with high activity like this, does not carry out pre-cooked deal and add renin.
Acid-producing activity in the time of will be with the method for the 2nd embodiment preparation card awns Bel cheese, the acid-producing activity when carrying out according to a conventional method usually pre-cooked rear preparation card awns Bel cheese compares, and comparative result is as shown in Figure 6.
When adopting as can be known high activity in batches leavening omitting pre-cooked deal, compare when adopting common pre-cooked method according to a conventional method, the two pH value does not almost have difference over time.The curve of " high activity batch 3%, 4% " representative represents above-mentioned high activity batch leavening is added in the cheese milk with 3 % by weight, 4 % by weight respectively among the figure, does not carry out pre-cooked deal, and the pH value over time during preparation card awns Bel cheese.In addition, the curve of " pre-cooked 30 minutes, 60 minutes " representative represents to utilize the normal fermentation agent carrying out pre-cooked deal under 35 ℃ after 30 minutes or 60 minutes among the figure, and the pH value over time during preparation card awns Bel cheese.
＜embodiment 3: with the uniformity of long-time pre-cooked deal 〉
Yet, when carrying out pre-cooked deal for a long time, improve sometimes the quality of natural cheese.Therefore, the omission of above-mentioned embodiment 2 explanations the preparation method of natural cheese of pre-cooked process, can consistently with the preparation method who is equivalent to long-time pre-cooked process be very important.For example, it is consistent to make the preparation method that omitted pre-cooked process and add the leavening of 2 % by weight and carry out the conventional cheese preparation method of pre-cooked deal more than 60 minutes under about 35 ℃.
As implement mode 2 illustrated, be added in the cheese milk with 4 % by weight if will improve the leavening of acid-producing activity, then compare with under about 35 ℃, carrying out according to a conventional method 60 minutes situation of pre-cooked deal, the pH value of cheese milk similarly reduces.Yet, have a negative impact etc. from the taste to cheese or whey, owing to sometimes can not add the above leavening of 4 % by weight, so be difficult to and under about 35 ℃, carry out according to a conventional method the situation of pre-cooked deal more than 60 minutes and be consistent.
Therefore, prepared the further leavening that has improved acid-producing activity with to carry out according to a conventional method the situation of pre-cooked deal more than 60 minutes under about 35 ℃ consistent.Particularly, prepared the leavening that has improved lactic acid bacteria concentration (lactic acid bacteria number in the per unit weight nutrient solution).
If preparation only improves the leavening (nutrient solution) of lactic acid bacteria concentration, also can keep the addition of lactic acid bacteria higher even then reduce the amount (cultivation liquid measure) that is added into the leavening in the cheese milk.The leavening that therefore will improve acid-producing activity is added in the cheese milk on a small quantity, has both reduced the negative effect to cheese or the generation of whey taste, again can be with consistent in the situation of about 35 ℃ of lower pre-cooked deals more than 60 minutes according to a conventional method.
In the present embodiment, in order to prepare the leavening that has improved lactic acid bacteria concentration, adopt through behind the predetermined incubation time nertralizer NaOH etc. being added at a predetermined velocity the neutral incubation method in the nutrient solution.
In addition, improve the method for the leavening of lactic acid bacteria concentration as preparation, can adopt following cultural method equally.The first, before beginning to cultivate, nertralizer NaOH etc. is added in the nutrient solution in advance, be adjusted to about 7 cultural method with the pH value with nutrient solution.The second, buffer sodium acid carbonate, trisodium citrate, sodium hydrogen phosphate etc. are added in the nutrient solution in advance, be adjusted to cultural method below 7 with the pH value with nutrient solution.At this moment, the buffer concentration that is added in the nutrient solution is preferably the sodium acid carbonate of 0.1 % by weight to 0.2 % by weight, the trisodium citrate of 0.5 % by weight to 1.5 % by weight, the sodium hydrogen phosphate of 0.3 % by weight to 1.0 % by weight, the more preferably sodium hydrogen phosphate of the trisodium citrate of 1.0 % by weight, 0.5 % by weight.
Yet in order to keep the optimum growh of lactic acid bacteria, it is effective that the pH value of nutrient solution is controlled at preset range.Therefore, in the neutral incubation method, usually adopt the pH value with pH meter indication nutrient solution, add off and on nertralizer this indicated value is controlled at the method for preset range simultaneously.
Yet, when the indicated value of pH meter and measured value not simultaneously, lactic acid bacteria can not grow to predetermined concentration, therefore may not prepare the leavening that has improved lactic acid bacteria concentration.In the present embodiment, for fear of such problem, adopt the method for adding the scheduled volume nertralizer through continuous (quantitatively) behind the predetermined incubation time.Acid-producing activity with the leavening of the method preparation is high and stable.
Particularly, be prepared as follows the leavening that has improved acid-producing activity: cultivating beginning after 3 hours, interpolation is the nertralizer (4N NaOH) of 0.67 % by weight, 1.3 % by weight, 2 % by weight with respect to nutrient solution, does not take other measure, leaves standstill to be cultured to pH value arrival 4.8.At this moment, if increase the addition of nertralizer, then the acid-producing activity of leavening raises.In addition, if the speed of interpolation nertralizer is fast, then nutrient solution may solidify, so this speed need to for below the 1g/min, if be lower than this speed, then produce Beneficial Effect to the acid-producing activity of leavening with respect to the 1.5kg nutrient solution.Particularly, confirm that this speed is that 0.67g/min or 0.4g/min are suitable with respect to the 1.5kg nutrient solution.The speed of namely adding nertralizer (4N NaOH) in the 1.5kg nutrient solution is preferably 0.3g/min to 1g/min, more preferably 0.4g/min to 0.67g/min.
In the cheese making machine of reality is standby, with the aforementioned leavening for preparing with the nertralizer that adds 0.67 % by weight, 1.3 % by weight, 2 % by weight, be added in the cheese milk with 4 % by weight, and omit pre-cooked process and add renin, carry out pre-cooked deal with the normal fermentation agent of adding respectively 2 % by weight and under about 35 ℃ and added in 70 minutes, 80 minutes, 90 minutes the situation of renin and compare, the pH value of cheese milk is similarly reduced.
In addition, the aforementioned leavening for preparing with the nertralizer that adds 2 % by weight is added in the cheese milk with 3 % by weight, and omit pre-cooked process and add renin, compare with the situation of under about 35 ℃, carrying out pre-cooked deal interpolation in 60 minutes renin, the pH value of cheese milk is similarly reduced.
In addition, be typically used as cheese with leavening streptococcus (Streptococcus) or lactococcus (Lactococcus) in also confirmed same phenomenon.
＜embodiment 3 〉
Employing added buffer (trisodium citrate, sodium hydrogen phosphate) leavening (in batches leavening) preparation card awns Bel cheese the result as shown in Figure 7.PH value when " high activity in batches " expression among the figure adopts above-mentioned high activity batch leavening to prepare cheese in the situation of not adding buffer over time.As seen from the figure, the pH value of curdled milk is underspeeded become a little large by adding buffer, the variation that underspeeds of pH value is close when carrying out according to a conventional method usually pre-cooked 75 minutes.
In addition, as mentioned above, be used in continuous adding nertralizer when beginning through 3 hours from cultivation leavening (in batches leavening) preparation card awns Bel cheese the result as shown in Figure 8.The pH value over time when " high activity in batches " expression among the figure adopted above-mentioned high activity batch leavening to prepare cheese in the situation of not adding nertralizer.As seen from the figure, make the pH value of curdled milk underspeed a little change greatly by adding nertralizer.In addition, as can be known the larger then pH of the addition of nertralizer value underspeed faster.When adding 20g (1.3 % by weight) nertralizer when carrying out according to a conventional method usually pre-cooked 75 minutes the pH value of curdled milk underspeed soon, the underspeeding of pH value of curdled milk is equal to when adding 30g (2 % by weight) nertralizer and when carrying out according to a conventional method common pre-cooked 90 minutes.
＜sum up
Can simplify the preparation section of natural cheese by the present invention, and shorten preparation time.Namely by simplifying or omitting pre-cooked process, not only can in batch operation formula (batch formula), omit the Preparation equipment of pre-cooked process, shorten preparation time, and can stablize and exactly with consistent with the preparation section of continous way formation curdled milk etc.
If leavening of the present invention also can be kept acid-producing activity even then preserve more than 72 hours under frozen state (below 10 ℃).If can under frozen state, preserve leavening for a long time to keep acid-producing activity, then can supply with neatly leavening according to the preparation time of cheese, and make the preparation control transfiguration of cheese easy.In addition, because the active of leavening fixed usually in the preparation of cheese, so the quality of cheese is also stable.
Although the present invention's embodiment shown in the drawings has been described, the invention is not restricted to the record of its detailed description, and extensively consist of in the scope of in claims, putting down in writing.
Claims (10)
1. the preparation method of natural cheese, it comprises:
Preparation has improved the leavening preparation section of the leavening of acid-producing activity,
To be added into by the described leavening of described leavening preparation section preparation the operation in the cheese milk,
Add the operation of renin in without pre-cooked process to the described cheese milk that has added described leavening,
Described leavening preparation section comprises:
Yeast extract is added into restores in the skimmed milk to generate the operation of nutrient solution,
In described nutrient solution, add the cultivation operation that lactic acid bacteria is cultivated.
2. the preparation method of natural cheese, it comprises:
Preparation has improved the leavening preparation section of the leavening of acid-producing activity,
To be added into the pre-cooked process of carrying out pre-cooked deal for the 1st cheese milk of pre-cooked deal by the described leavening of described leavening preparation section preparation,
To be added into through described the 1st cheese milk of described pre-cooked deal the operation for the 2nd cheese milk that generates cheese,
Add the operation of renin in described the 2nd cheese milk that has added described the 1st cheese milk,
Described leavening preparation section comprises:
Yeast extract is added into restores in the skimmed milk to generate the operation of nutrient solution,
In described nutrient solution, add the cultivation operation that lactic acid bacteria is cultivated.
3. the preparation method of natural cheese as claimed in claim 2 in the described pre-cooked process, passes through the described leavening that described leavening preparation section prepares to add as 1: 2 to 2: 1 with respect to described the 1st cheese milk weight ratio.
4. the preparation method of natural cheese as claimed in claim 1 or 2, described cultivation operation finishes at the exponential phase of lactic acid bacteria midway.
5. the preparation method of natural cheese as claimed in claim 1 or 2, with described yeast extract to be added in the described nutrient solution more than 0.1 % by weight.
6. the preparation method of natural cheese as claimed in claim 1 or 2, described leavening preparation section comprises the concentration adjustment operation that improves the lactic acid bacteria concentration in the described nutrient solution.
7. the preparation method of natural cheese as claimed in claim 6, described concentration adjustment operation adopts the neutral incubation method.
8. the preparation method of natural cheese as claimed in claim 7 is in the described concentration adjustment operation, through continuous adding scheduled volume nertralizer behind the predetermined incubation time.
9. the preparation method of natural cheese as claimed in claim 6, described concentration adjustment operation adopt in advance the method for adding buffer in the described nutrient solution.
10. the preparation method of natural cheese as claimed in claim 1 or 2, it is continous way cheese preparation method.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007134253 | 2007-05-21 | ||
| JP134253/2007 | 2007-05-21 | ||
| PCT/JP2008/059161 WO2008143224A1 (en) | 2007-05-21 | 2008-05-19 | Method of producing natural cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101677585A CN101677585A (en) | 2010-03-24 |
| CN101677585B true CN101677585B (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008800167924A Expired - Fee Related CN101677585B (en) | 2007-05-21 | 2008-05-19 | Method of producing natural cheese |
Country Status (5)
| Country | Link |
|---|---|
| JP (2) | JP5535619B2 (en) |
| KR (1) | KR101453586B1 (en) |
| CN (1) | CN101677585B (en) |
| HK (1) | HK1138483A1 (en) |
| WO (1) | WO2008143224A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009028112B4 (en) * | 2009-07-30 | 2016-02-11 | Deutsche Telekom Ag | Operating method for mobile electronic device and device therefor |
| US10092605B2 (en) | 2014-10-29 | 2018-10-09 | Chung-Ang University Industry-Academy Cooperation Foundation | Food composition, containing Lactococcus strain as active ingredient, for alleviating hangover |
| JP6898713B2 (en) * | 2016-07-06 | 2021-07-07 | 雪印メグミルク株式会社 | White mold cheese and its manufacturing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3299068B2 (en) * | 1994-09-01 | 2002-07-08 | 雪印乳業株式会社 | Culture medium for lactic acid bacteria starter and method for producing cheese using the same |
| CN1646026A (en) * | 2002-04-12 | 2005-07-27 | 明治乳业株式会社 | Cheese capable of disinfecting helicobacter pylori |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2537674B2 (en) * | 1988-10-27 | 1996-09-25 | 雪印乳業株式会社 | Natural cheese manufacturing method using low pH milk |
| JPH04349878A (en) * | 1991-05-29 | 1992-12-04 | Morinaga Milk Ind Co Ltd | Production of starter |
| JP3587536B2 (en) * | 1992-12-11 | 2004-11-10 | 株式会社バイオックス | Calcium reinforcing agent and method for producing the same |
| JPH0856651A (en) * | 1994-08-26 | 1996-03-05 | Morikawa Kenkoudou Kk | Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the method |
| FI100338B (en) * | 1995-07-18 | 1997-11-14 | Danisco Sugar Finland Oy | Method for the preparation of pure lactic acid |
| JP3468955B2 (en) * | 1995-12-01 | 2003-11-25 | 三菱重工業株式会社 | Method for producing lactic acid by microalgae |
| JPH09173090A (en) * | 1995-12-27 | 1997-07-08 | Mercian Corp | Production of l (+)-lactic acid and manufacturing equipment therefor |
| US6177118B1 (en) * | 1998-11-06 | 2001-01-23 | New Zealand Milk Products (North America) Inc. | Methods for producing cheese and cheese products |
| JP4291139B2 (en) * | 2001-08-03 | 2009-07-08 | セーホーエル．ハンセン アクティーゼルスカブ | Method for producing dairy products and apparatus for producing starter cultures |
-
2008
- 2008-05-19 KR KR1020097024248A patent/KR101453586B1/en active IP Right Grant
- 2008-05-19 CN CN2008800167924A patent/CN101677585B/en not_active Expired - Fee Related
- 2008-05-19 WO PCT/JP2008/059161 patent/WO2008143224A1/en active Application Filing
- 2008-05-19 JP JP2009515230A patent/JP5535619B2/en active Active
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2010
- 2010-05-11 HK HK10104587.9A patent/HK1138483A1/en not_active IP Right Cessation
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2013
- 2013-03-22 JP JP2013059229A patent/JP5843205B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3299068B2 (en) * | 1994-09-01 | 2002-07-08 | 雪印乳業株式会社 | Culture medium for lactic acid bacteria starter and method for producing cheese using the same |
| CN1646026A (en) * | 2002-04-12 | 2005-07-27 | 明治乳业株式会社 | Cheese capable of disinfecting helicobacter pylori |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101677585A (en) | 2010-03-24 |
| KR101453586B1 (en) | 2014-10-22 |
| KR20100017206A (en) | 2010-02-16 |
| JP5843205B2 (en) | 2016-01-13 |
| JP2013143956A (en) | 2013-07-25 |
| HK1138483A1 (en) | 2010-08-27 |
| JPWO2008143224A1 (en) | 2010-08-12 |
| JP5535619B2 (en) | 2014-07-02 |
| WO2008143224A1 (en) | 2008-11-27 |
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