CN101795573A

CN101795573A - Method of producing natural cheese

Info

Publication number: CN101795573A
Application number: CN200880105342A
Authority: CN
Inventors: 城下兼一; 室谷尚志; 相泽茂; 松永典明
Original assignee: Meiji Dairies Corp
Current assignee: Meiji Dairies Corp
Priority date: 2007-09-27
Filing date: 2008-08-28
Publication date: 2010-08-04
Also published as: JP5800328B2; JPWO2009041210A1; WO2009041210A1; KR20100059808A; JP2017221231A; JP2016093198A; JP2017079803A; JP6283381B2; JP2014057607A; CN107136219A

Abstract

The invention provides a method of producing a natural cheese whereby the maturation time and the flavor (in particular, the body taste) can be efficiently controlled or adjusted by a simple procedure. In the process of producing a natural cheese, a member selected from among a lactic acid bacterium, disrupted cells of a lactic acid bacterium and a microbial origin protease or an arbitrary combination thereof is added to a cheese curd remaining after discharging whey (namely, the cheese curd before maturation) and/or the cheese (namely, the cheese at the early stage of maturation), followed by maturation.

Description

The manufacture method of natural cheese

Technical field

The present invention relates to the curing time shortens than existing method, and local flavor and existing product are equal or better, equal as curing time and existing method on the other hand, then local flavor is than the manufacture method of the natural cheese of existing product raising (reinforcement).

Background technology

Slaking type cheese can be enumerated eggplant and reach cheese, Gouda cheeses, edam cheese, Ai Mangte cheese, parmesan cheese, Camembert cheese, dried sheep cheese etc.In this slaking type cheese, mainly form local flavor by the enzyme reaction in the slaking.And this enzyme reaction relates to following enzyme.

(A-1) from the enzyme of lactogenesis (enzymes of the hear resistance bacterium that sterilization still left behind from lactogenesis etc.)

(A-2) from the enzyme (peptase, aminopeptidase etc.) of lactic acid bacteria

(A-3) from the enzyme of rennet

(A-4) from the enzyme of the microorganism beyond the lactic acid bacterias such as mould (use mould etc. cheese)

Here, in the cheese occasion of having used mould etc., from the enzyme of microorganisms such as above-mentioned (A-4) mould, formation to local flavor has the greatest impact, but in the occasion of other cheese, usually from the enzyme of the lactic acid bacteria of above-mentioned (A-2), the influence big to being formed with of local flavor in the slaking.

The local flavor of cheese, by the reaction of enzyme, as the protein of its composition, carbohydrate, fat are decomposed and generate.At this moment, when being protein, generate amino acid, amine, sulfide etc.; When being carbohydrate, generate lactic acid, ethanol, formaldehyde etc.; When being fat, generate main flavor components such as aliphatic acid, ketone, lactone (showing flavor material, aroma substance, flavor).And, because according to bacterial classification and the bacterial strain of lactic acid bacteria (starter), the generation of enzyme and kind difference, so the growing amount of flavor components and kind are also different, when lactic acid bacteria not simultaneously, the local flavor of cheese is difference also.Therefore, the producer of lactic acid bacteria (starter supplier) gets all the multiple starter ready when making cheese of the same race, and cheesemaker (preparation of cheese merchant) selects to use starter by judgement separately.

On the other hand, the local flavor of cheese also is subjected to the influence of create conditions (electrochemical conditions, the physical condition etc.) of cheese certainly.This is because the fertility of lactic acid bacteria changes, the generation of enzyme and kind difference, or enzyme reaction changes, due to the micro constitutent concentration of cheese and kind etc. change.Here, the creating conditions of cheese, the one-tenth that can enumerate raw milk (cheese milk) is grouped into, temperature and pH, curing temperature and curing time (slaking speed) etc. during the curdled milk preparation.Certainly, the producer of most cheese (manufacturer) selects creating conditions of cheese with it according to judgement separately, still selects it to create conditions to many with tradition and experience according to history.And, can think that this selection of creating conditions is best.

Therefore, most natural cheeses in modern age, its prototype (original) is made by West Europe, and the local flavor of this cheese and eating method etc. closely link to each other with the West Europe cooking culture.That is, most cheese, the local flavor that the cooking culture in selection and West Europe matches etc., and then select cheese to make condition approximately.Otherwise, because the cooking culture of Japan is different with the cooking culture in West Europe, so all cheese adopts the former state of its original to create conditions and during local flavor etc., not necessarily accepted by the ordinary consumer of Japan.For example, about the local flavor of slaking type cheese, Japan is different with West Europe, and from a little less than the flavor components (flavor) of aliphatic acid etc. and stablize, local flavor particularly fragrance has the tendency of hobby by force.Concerning the cheesemaker, the local flavor of slaking type cheese, not exclusively identical with the consumer's of Japan hobby, consider that from the marketability that improves goods this is the thing of being concerned about very much, consider from its local flavor and hobby point, emphasize fragrance (reinforcement).On the other hand, the cheese slaking needs long-time (many fates), and setup fee of its safedeposit (slaking storehouse) and running cost etc. are essential.At this moment,, improve slaking speed, also can reduce the running cost (retention fee) in slaking storehouse etc. as promoting the slaking of cheese.Therefore, attempted ining all sorts of ways.

The slaking of natural cheese, mainly the enzyme that produces by the starter lactic acid bacteria carries out.Relevant with fragrance and structure is protein decomposition enzyme (protease).Protease considers to be divided into endo protease and circumscribed protease from its mechanism of action.Endo protease cuts off the peptide bond that is positioned at protein molecule inside.Circumscribed protease cuts off amino acid and dipeptides from the N end side and the effect of C end side of low molecular peptide.When lactic acid bacteria was residual, enzyme was emitted thalline outer (the thalline exoenzyme is mainly the endo protease enzyme), when dead, emitted thalline endoenzyme (being mainly circumscribed protease) by the effect of bacteriolyze in slaking.Producing fragrance (amino acid) mainly is circumscribed protease.Usually, the lactic acid bacteria that cheese uses generates lactic acid, improves the effect of rennet, promotes the generation of curdled milk, emits enzyme in slaking, helps local flavor generation, organization softening.

Non-patent literature 1 has been put down in writing a kind of local flavor of cheese or method of control slaking speed of regulating.That is the control (raising), (B-2) of (B-1) slaking speed, are arranged from the use of the use of the use of the use of the protease beyond the lactic acid bacteria, (B-3) アジヤ Application Network ト starter, (B-4) gene reorganization starter, starter that (B-5) HIGH PRESSURE TREATMENT is crossed etc.In above-mentioned (B-1), the speed of control enzyme reaction.But, because curing temperature generally is in the upper limit (about 15 ℃), so the effect of the local flavor of adjusting cheese or raising slaking speed is also limited.In above-mentioned (B-2),, in fact can buy from the enzyme extract of mould etc. as enzyme preparation from the protease beyond the lactic acid bacteria.But when the enzyme that uses from mould, cheese easily produces bitter taste, and the kind and the local flavor of cheese are restricted.In above-mentioned (B-3), except main starter, can also and use アジヤ Application Network ト starter.Because アジヤ Application Network ト starter makes the reason of sour generative capacity reduction etc., so be chosen in the method that to use in the main starter etc.In above-mentioned (B-4),, can use the starter of the enzyme generation ability that improves lactic acid bacteria etc. by gene reorganization operation.But the kind of starter is limited, and the kind and the local flavor of cheese are limited.Above-mentioned (B-1) and (B-3) can be used for actual manufacturings, but above-mentioned (B-2) reach (B-4), is little suitable for actual manufacturing, not too practicality.

In addition, in order to promote the slaking of cheese, non-patent literature 2 discloses, use in the groove (cheese cylinder) in preparation of cheese, add a certain amount of lactic acid bacteria starter to raw milk (cheese milk), remain on 6.6 in 30 ℃ of temperature, pH and carry out fermentation (cultivation) in about 10 hours, the lactic acid bacteria for the treatment of cheese milk reaches after the high concentration method of in addition slaking.But, because controlling the temperature and the pH limit of cheese milk, the limit in the cheese cylinder, keeps for a long time, when producing in batches and producing continuously etc., make the non-constant of efficient, and impracticable.In addition, owing to about 30 ℃, keep for a long time, might cause that the quality that is accompanied by bacterial multiplication (germ contamination) and lactic acid bacteria generation acid (fermentation) worsens problems such as (acidity risings) and takes place.

Patent documentation 1 discloses, and the culture (starter etc.) of lactic acid bacteria is carried out pressurized treatments, makes the sour generative capacity forfeiture of lactic acid bacteria, with this culture as the enzyme formulation, with the method for starter and usefulness.But,, increased the so-called means of so-called pressurized treatments in order to control the activity of lactic acid bacteria.In addition, in order to add the enzyme formulation toward raw milk (cheese milk), there are most danger of discharging with whey in the enzyme of its active ingredient.That is, an only actual enzyme part of adding Bao Te and being utilized in cheese curd, the loss of the enzyme of its active ingredient (forfeiture) is greatly.

Patent documentation 2 discloses, from the enzyme of specific mould and from the enzyme of specific lactic acid bacteria and the method for usefulness.But in order to adopt specific mould and lactic acid bacteria, the versatility of technology is low.Yet,, increased so-called means with enzyme reaction in order to handle the culture of lactic acid bacteria with enzyme (lysozyme).In addition, in order to adopt enzyme, because cheese easily produces bitter taste, so the kind of cheese and the danger that local flavor is restricted are arranged from mould.

In recent years, in order to quicken the slaking of cheese, the protein decomposition enzyme that produces microorganisms such as mould is extracted, the method that imports cheese production has carried out studying (patent documentation 3, patent documentation 4).In addition, be not limited to promote the slaking of cheese, the protein decomposition enzyme from microorganism that food is used also has sale.

But, sale from the protein decomposition enzyme of microorganism to the flavour enhanced of natural cheese or promote the practical example of slaking almost not have.About the utilization of cheese, at EMC (the improved cheese of enzyme; The agent of the apparent flavor of cheese) occasion of using in the production does not almost have.Unpractical reason is owing to produce bitter taste in the flavour enhanced of natural cheese or promotion slaking.When adopting EMC, owing to compare with cheese, promote the decomposition of protein, bitter peptides is further decomposed and the bitter taste minimizing.

The bitter taste of cheese produces owing to generating bitter peptides in the decomposable process of protein.Generally, from the circumscribed protease of lactic acid bacteria, the protein molecule end of the chain that links to each other from a plurality of amino acid resolves into amino acid, and the majority of market sale is from the protein decomposition enzyme of microorganism, what circumscribed protease decomposed from the protein molecule chain is active high, so easily produce bitter taste.

Patent documentation 1: the spy opens flat 3-160944 communique

Patent documentation 2: the spy opens flat 7-236484 communique

Patent documentation 3: the spy opens flat 3-160944 communique

Patent documentation 4: the spy opens flat 7-236484 communique

Non-patent literature 1:CHEESE Chemistry, Physics and Microbiology, Third Edition (Fox) P.289,2004

Non-patent literature 2:Netherlands Milk ﹠amp; Dairy Journal, Vol.15,1961

Summary of the invention

The problem that the present invention will solve

The present invention the purpose of this invention is to provide in view of above-mentioned prior art problems point proposes: curing time and local flavor (particularly fragrance), and by easy operation in addition effectively control or the natural cheese manufacture method adjusted.

In addition, the purpose of this invention is to provide: produce in a large number or continuously productions wait particularly suitable, limit promotion slaking limit enhancing fragrance can suppress the slaking type natural cheese manufacture method of bitter taste.

Another purpose of the present invention provides: improve the local flavor of slaking type natural cheese, almost do not have bitter taste, cheesy flavors such as fragrance are strong, and the short time reaches the cheese and the manufacture method thereof of the slaking local flavor and the tissue of regulation.

Be used to solve the means of this problem

The inventor is in view of above-mentioned problem, and that concentrates one's attention on to study found that, tries every possible means by enzyme and adding conditional thereof that the enzyme reaction in the slaking is related to, by shirtsleeve operation, can effectively control and adjust curing time and local flavor, has finished the present invention.

Promptly, find: the lactic acid bacteria of the enzyme that the enzyme reaction in the generation slaking relates to and the adding conditional of bacterial cell disruption handled thing thereof, or from the adding conditional of the protein decomposition enzyme of microorganism, by in existing natural cheese manufacturing process, trying every possible means, by shirtsleeve operation, can effectively control and adjust curing time and local flavor, finish the present invention.

At this moment, also find simultaneously, in natural cheese manufacturing process, append lactic acid bacteria or its bacterial cell disruption handled thing to cheese curd or cheese, after improving cell concentration, carry out slaking, intentional increase, apply flexibly the enzyme from lactic acid bacteria, the limit promotes the slaking limit to form good local flavor (particularly fragrance) thus, obtains slaking type cheese.

In addition, the inventor decomposes pattern from the protein of enzyme, and prediction is studied carefully the reason of competing easily to manifest bitter taste and supposed and concentrated research.Found that, make the cheese that has added enzyme carry out slaking, decompose situation,, set the slaking condition, obtain not having bitter taste, strengthened the method for good slaking local flavor by selecting the kind and the addition of enzyme by the protein of holding in the maturing process.

Concrete is, cheese curd before slaking or the cheese in the slaking append the bacterial cell disruption handled thing of (interpolations, inoculation etc.) lactic acid bacteria, lactic acid bacteria, from behind the protein decomposition enzyme of microorganism any, beginning or continuation slaking.Perhaps, append (interpolation, inoculation etc.) lactic acid bacteria and lactic acid bacteria two kinds of bacterial cell disruption handled things, lactic acid bacteria and from the bacterial cell disruption handled thing of two kinds of the protein decomposition enzymes of microorganism, lactic acid bacteria with from two kinds of the protein decomposition enzymes of microorganism, the bacterial cell disruption handled thing of lactic acid bacteria and lactic acid bacteria with from behind any in the protein decomposition enzyme of microorganism, beginning or continue slaking.By these operations, the fragrance of cheese manifests rapidly, and the fragrance of cheese strengthens, and is suppressed as slaking that consequently promotes cheese and bitter taste.

Find this moment: to discharging bacterial cell disruption handled thing that cheese curd after the whey and/or cheese adds lactic acid bacteria, protein, being preferred from the protein decomposition enzyme of microorganism etc.When so operating, the bacterial cell disruption handled thing of lactic acid bacteria, lactic acid bacteria, from the protein decomposition enzyme of microorganism etc. can directly add to cheese curd or cheese.Here, not not discharging as its active ingredient with whey from the enzyme of lactic acid bacteria or from the protein decomposition enzyme of microorganism.That is, actual add from the enzyme of lactic acid bacteria or from the protein decomposition enzyme of microorganism all or major part remain in the cheese curd and applied flexibly, do not lose or loss (forfeiture) slightly as the enzyme of its active ingredient.

Usually append to starter, when adding lactic acid bacteria (viable bacteria), when raw milk (cheese milk) is added lactic acid bacteria, for example, because the pH of raw milk is low excessively, cheese curd is really up to the mark, and moisture is low excessively, tart flavour is crossed by force etc., and the generation state of cheese curd is exerted an influence.Yet, when cheese curd directly being added lactic acid bacteria or during, the generation state of curdled milk is not exerted an influence from the protein decomposition enzyme of microorganism.

But, lactic acid bacteria (viable bacteria), original in the slaking of cheese in cheese curd slow dead limit, limit bacteriolyze.Yet as its result, endobacillary enzyme is emitted outside the thalline, and by the effect of these enzymes, the cheese composition is decomposed.Therefore, act on the cheese composition, reach the essential time of bacteriolyze for making endobacillary enzyme.Otherwise lactic acid bacteria carries out bacterial cell disruption handles, when destroying the cell membrane of lactic acid bacteria, at first, endobacillary enzyme is emitted outside the thalline, to the moment of cheese curd or cheese interpolation, acts on the cheese composition, with add lactic acid bacteria with viable bacteria and compare, the time is short, can effectively promote slaking.Find that based on these understanding the curing time shortens than existing method, compares with existing product, local flavor is equal or better, on the other hand, identical with existing method as the curing time, then compare excellent flavor (when particularly emphasizing fragrance), the manufacture method of natural cheese with existing product.

In the present invention because the bacterial cell disruption handled thing of lactic acid bacteria, lactic acid bacteria, from the protein decomposition enzyme of microorganism etc., be added directly to cheese curd or cheese, so the local flavor of cheese can be adjusted from maturing process.At this, when cheese curd forms, replace the lactic acid bacteria starter, or, use the pH conditioning agent also can with the lactic acid bacteria starter.At this moment, as the pH conditioning agent, can enumerate gluconolactone (GDL).Gluconolactone slowly reduces the pH of raw milk (cheese milk) at official hour, with rerum natura (hardness) the formation cheese curd of regulation.When replacing the lactic acid bacteria starter with the pH conditioning agent, the local flavor of cheese curd and rerum natura do not have influence to the lactic acid bacteria starter.Here, in slaking type natural cheese, the bacterial cell disruption handled thing by adding lactic acid bacteria, lactic acid bacteria to cheese curd, from the protein decomposition enzyme of microorganism etc. can be adjusted the local flavor transitivity arbitrarily.

That is, the present invention is as described below.

The manufacture method of the described natural cheese of invention of claim 1 is characterized in that, discharges the cheese curd after the whey relatively and/or cheese appends lactic acid bacteria so that cell concentration reaches 10 ⁷Carry out slaking after individual/g is above.

The invention of claim 2 relates to the manufacture method of the described natural cheese of claim 1, it is characterized in that, lactic acid bacteria is a viable bacteria.

The manufacture method of the described natural cheese of invention of claim 3 is characterized in that, makes cell concentration be equivalent to 10 to discharging the bacterial cell disruption handled thing that cheese curd after the whey and/or cheese appends lactic acid bacteria ⁵Carry out slaking after individual/g is above.

The invention of claim 4 relates to the manufacture method of the described natural cheese of claim 3, it is characterized in that, the bacterial cell disruption processing is the processing that homogenizes under the operating pressure more than the 100MPa.

The invention of claim 5 relates to the manufacture method of any one described natural cheese of claim 1～4, it is characterized in that, the lactic acid bacteria of adopting the arbitrary method by membrane separation process, centrifugal separation, vacuum vapor deposition method to concentrate.

The invention of claim 6 relates to the manufacture method of any one described natural cheese of claim 1～4, it is characterized in that, adopts by arbitrary method of freeze-drying, decompression spray drying process, spray drying process and carries out the dry lactic acid bacteria that crosses.

The invention of claim 7 relates to the manufacture method of any one described natural cheese of claim 1～6, it is characterized in that the lactic acid bacteria of adopting neutralization to cultivate.

The invention of claim 8 relates to the manufacture method of natural cheese, it is characterized in that, cheese curd after the discharge whey and/or cheese are added from carrying out slaking behind the protein decomposition enzyme of microorganism.

The invention of claim 9 relates to the manufacture method of the natural cheese that claim 8 relates to, it is characterized in that, the phosphotungstic acid soluble nitrogen (Phospho Tangsten Acid Soluble Nitrogen (PTASN)) that the cheese of slaking is carried out in interpolation after from the protein decomposition enzyme of microorganism reaches moment of 6.0～8.5% (PTASN/TN * 100) to total nitrogen (Total Nitrogen (TN)), and the ratio (WSN/PTASN) of water-soluble nitrogen (Water Soluble Nitrogen (WSN)) and PTASN is below 4.5.

The invention of claim 10 relates to the manufacture method of the described natural cheese of invention of claim 8 or 9, it is characterized in that, and be more than the 2000unit/g from its proteinase activity of protein decomposition enzyme of microorganism, and peptidase activity is more than 160unit/g.

The invention of claim 11 relates to the manufacture method of any one described natural cheese of claim 1～10, it is characterized in that cheese curd and/or cheese sterilized after the discharge whey.

The invention of claim 12 relates to the manufacture method of any one described natural cheese of claim 1～11, it is characterized in that, cheese curd adds the pH conditioning agent by raw milk and forms.

The invention of claim 13 relates to the manufacture method of the described natural cheese of claim 12, it is characterized in that, the pH conditioning agent is a gluconolactone.

The invention of claim 14, the natural cheese that adopts any one described manufacture method of claim 1～13 to make.

The effect of invention

According to the present invention, provide: with the easy efficient in operation control and the natural cheese manufacture method of adjustment curing time and local flavor (particularly fragrance).

In addition, according to the present invention, provide: particularly suitable such as a large amount of productions and continuous production, the limit promotes slaking limit enhancing fragrance, suppresses the slaking type natural cheese manufacture method of bitter taste.

In addition,, provide according to the present invention: improve the local flavor of slaking type natural cheese, almost do not have bitter taste, strong cheesy flavors such as fragrance, the short time reaches the cheese and the manufacture method thereof of the slaking local flavor and the tissue of regulation.

Description of drawings

Fig. 1 is that the soluble nitrogen after the existing Gouda cheeses slaking of expression begins contains spirogram.

Fig. 2 is that the soluble nitrogen that expression eggplant of the present invention reaches after the cheese slaking begins contains spirogram.

Fig. 3 is that expression eggplant of the present invention reaches the enzymatic activity figure after the cheese slaking begins.

Fig. 4 is that the soluble nitrogen after expression Gouda cheeses slaking of the present invention begins contains spirogram.

Fig. 5 is that the soluble nitrogen after expression Gouda cheeses slaking of the present invention begins contains spirogram.

Fig. 6 is that the soluble nitrogen that expression the present invention's (interpolation enzyme) eggplant reaches after the cheese slaking begins contains spirogram.

The specific embodiment

The inventor is to slaking type cheese, at the composition (protein, carbohydrate, fat etc.) of enzyme decomposition cheese curd or cheese in the slaking, the flavor components (flavor) that research generates.

Yet, in existing natural cheese manufacturing process, according to enzyme reaction in the slaking produce the lactic acid bacteria of enzyme or its bacterial cell disruption handled thing, from the various adding conditionals such as protein decomposition enzyme of microorganism, sense of food or local flavor, rerum natura etc. are estimated, resolved to trial-production slaking type cheese to these cheese.At this moment, in the evaluation of sense of food and local flavor, adopt examination by sensory organs, the index of carrying out as slaking in the evaluation of rerum natura adopts soluble nitrogen content.By estimating, resolve these sense of food or local flavor and rerum natura simultaneously, find effective manufacture method of sense of food or sapid slaking type cheese.

Promptly, research is by experiment found: in existing natural cheese manufacturing process, to according to lactic acid bacteria or its bacterial cell disruption handled thing, try every possible means from the adding conditional of the protein decomposition enzyme of microorganism etc., by easy operation, can effectively control and adjust curing time and local flavor.At this moment, in natural cheese manufacturing process, find simultaneously: carry out slaking after cheese curd or cheese are appended the high concentration lactic acid bacteria, increase intentionally, apply flexibly enzyme from lactic acid bacteria, the limit promotes slaking, and local flavor (particularly fragrance-intensified) is improved on the limit, obtains the method for slaking type cheese.In addition, also find: make the cheese slaking of having added from the protein decomposition enzyme of microorganism, protein decomposes situation in the maturing process by holding, by selecting the kind and the addition of enzyme, set the slaking condition, obtain not having bitter taste, the method for the slaking type cheese that good slaking local flavor is reinforced.

The manufacture method of natural cheese of the present invention is characterized in that, to discharging after cheese curd after the whey and/or cheese appends lactic acid bacteria, so that cell concentration reaches 10 ⁷Individual/g is above, preferably reach 10 ⁸Individual/as to carry out slaking more than the g.

At this moment, when being lower than 10 to cheese curd and/or cheese interpolation lactic acid bacteria ⁷Individual/during g, then the effect of the present invention that the curing time significantly shortens or local flavor improves (when particularly emphasizing fragrance) can't fully obtain.

In addition, when lactic acid bacteria was added into cheese curd and/or cheese, lactic acid bacteria number did not reach the special upper limit, to planning the preferably setting while investigating such as the effect degree of the present invention of actual use, the local flavor of cheese or the efficient of manufacturing process.

By adding lactic acid bacteria to cheese curd and/or cheese with high concentration, easily shorten the curing time, easily improve (enhancing) local flavor, but when excessive interpolation lactic acid bacteria, the unfavorable local flavor except that fragrance might strengthen also.

Therefore, as the upper limit of lactic acid bacteria number, for example, considering has 10 ⁹Individual/g, 10 ¹⁰Individual/g, 10 ¹¹Individual/g etc.On the other hand, cheese is accompanied by the carrying out of slaking, and the viable count of lactic acid bacteria is bacteriolyze while reducing, and endobacillary enzyme is emitted outside the thalline, and the cheese composition changes flavor substance (flavor etc.) into.

When the cheese slaking, it is generally acknowledged that upgrade because the generation is carried out on the lactic acid bacteria limit, the limit can not vivaciously continue to carry out the acid generation and wait the metabolism activity, so as long as inexcessive interpolation lactic acid bacteria then except that the effect that promotes slaking, is not found special defective.

In the present invention, the cheese curd after the above-mentioned discharge whey is the cheese curd before the slaking, and above-mentioned cheese is equivalent to the cheese at slaking initial stage.The cheese at so-called slaking initial stage for example, means and once was transferred to the cheese of curing step state behind the formed package, or is in the cheese of the amount of cure (curing time) (usually below 1/3) that does not reach regulation in the curing step.

Also have, when adopting the manufacture method of natural cheese of the present invention, lactic acid bacteria both may be that viable bacteria also may be dead bacterium.That is, the sour generative capacity intentional reductions such as (activity) that needn't have lactic acid bacteria originally needn't adopt any method to handle especially to lactic acid bacteria, also can directly use viable bacteria.At this moment, when the viable bacteria of lactic acid bacteria is added directly to cheese curd or cheese, reduce bacteriolyze takes place while viable count is accompanied by the passing of time, the thalline endoenzyme is emitted outside the thalline, react on cheese curd or cheese with thalline exoenzyme one, promote slaking or strengthen fragrance.

Also have, for the lactic acid bacteria number that makes cheese curd or cheese increases, the viable bacteria of lactic acid bacteria (starter etc.), when in advance to raw milk (cheese milk) when adding in a large number, then when making cheese curd, because the acidity of cheese milk excessively rises, thus essential in addition to the control technology of pH, think special way.

On the other hand,,, then react on cheese curd or cheese, promote slaking or strengthen fragrance with any thalline exoenzyme one of outside thalline, emitting as thalline endoenzyme non-inactivation even directly add the dead bacterium of lactic acid bacteria to cheese curd or cheese.

Also have, lactic acid bacteria is carried out (machinery) of physics or the bacterial cell disruption of chemistry is handled, take place broken or destroy as cell membrane or cell membrane, then the thalline endoenzyme is forced to emit outside thalline, or the thalline endoenzyme shortened the time that cheese curd or cheese begin to act on.

Therefore, the manufacture method of natural cheese of the present invention is to discharging the bacterial cell disruption handled thing that cheese curd after the whey and/or cheese append lactic acid bacteria, so that cell concentration is equivalent to 10 ⁵Individual/g is above, preferred suitable 10 ⁶Carrying out slaking after individual/g is above also can.

At this moment, what is called is appended the bacterial cell disruption handled thing of lactic acid bacteria, makes cell concentration be equivalent to 10 ⁵Individual/as more than the g, to mean: for example, cell concentration 10 ⁷After the above lactic acid bacteria culture of individual/g carried out the bacterial cell disruption processing, the nutrient solution that this bacterial cell disruption was handled added more than the 1 weight % to cheese curd, is equivalent to 10 so that contain cell concentration in the cheese curd ⁵The lactic acid bacteria bacterial cell disruption handled thing that individual/g is above.

That is, when cell concentration 10 ⁷When the above lactic acid bacteria culture of individual/g carries out the bacterial cell disruption processing,, do not keep the thalline shape because lactic acid bacteria forms cell sheet (fragment) etc., thus lactic acid bacteria number can not correctly be measured, but cell concentration is equivalent to 10 in fact ⁷The lactic acid bacteria fragment that individual/g is above etc. is contained in the nutrient solution.Contain this cell concentration and be equivalent to 10 ⁷The nutrient solution of the lactic acid bacteria fragment that individual/g is above etc. when cheese curd or cheese being added 1 weight % when above, then contains cell concentration in cheese curd or the cheese and is equivalent to 10 ⁵The bacterial cell disruption thing of the lactic acid bacteria that individual/g is above.Yet the bacterial cell disruption thing of this lactic acid bacteria acts on cheese curd or cheese, promotes slaking or strengthens fragrance.

Also have, when adopting the manufacture method of natural cheese of the present invention, handle, can the illustration dry type pulverize or case of wet attrition etc. as bacterial cell disruption.Concrete can use ball mill, bead grinding machine, homogenizer (homogenizer), ultrasonic unit etc.Can use hollow bead defibrillator (hollow bead diameter: 0.1～0.5mm, preferred 0.2～0.4mm, more preferably 0.3mm), high-pressure homogenizer (operating pressure: 100～200MPa, preferred 130～150MPa, more preferably 140MPa) etc. more specifically.

At this moment, handle as bacterial cell disruption, when its efficient of investigation, owing to easily handle continuously etc., so use high-pressure homogenizer, it is particularly preferred adopting the above operating pressure of 100MPa to homogenize and handling.

Also have, in the present invention, owing to the enzyme that can be used to, so after the lactic acid bacteria bacterial cell disruption was handled, a part also could as viable bacteria is residual from lactic acid bacteria.

When adopting the manufacture method of existing natural cheese,, can adopt following the whole bag of tricks in order to adjust the curing time.To fermenting behind the cheese milk interpolation lactic acid bacteria starter, increase lactic acid bacteria number.Be used to enzyme from mould.Culture (lactic acid bacteria starter etc.) to lactic acid bacteria carries out heat treated, pressurized treatments, enzyme (lysozyme) processing etc., and the acid production ability of lactic acid bacteria is disappeared, and its culture uses as the enzyme formulation, also uses starter simultaneously.

But, in these manufacture methods, for example, have the following problems point.Even increase lactic acid bacteria (viable bacteria) in the cheese milk,, can't make normal cheese curd because acidity excessively rises.Even add the enzyme formulation that lactic acid bacteria culture was handled in cheese milk, its major part flows out with whey loses (forfeiture).Employing produces bitter taste from the enzyme of mould in slaking.

Therefore, in the manufacture method of existing natural cheese, adopt to adjust the method for curing time, have a lot of restrictions (versatility is low) and loaded down with trivial details etc., particularly to a large amount of productions and produce continuously to wait and have the application defective.

When adopting the manufacture method of natural cheese of the present invention, directly append the bacterial cell disruption handled thing of (interpolation) lactic acid bacteria, lactic acid bacteria, any from the protein decomposition enzyme of microorganism to discharging cheese curd or cheese after the whey, or these arbitrary composition, solve the problem or the problem of existing manufacture method, it has following feature.

Operation or operation when (C-1) not influencing the curdled milk preparation also can not change existing operation and operation.

The selection free degree of lactic acid bacteria (starter etc.) when (C-2) curdled milk is prepared is big.

(C-3) with different when raw milk (cheese milk) is added the enzyme formulation, because enzyme does not flow out and not loss with whey, the whole of its effect can effectively apply flexibly.

(C-4) the dead bacterium of lactic acid bacteria not only, and viable bacteria also can apply flexibly, and lactic acid bacteria needn't be processed into enzyme formulation etc.

(C-5) viable lactic acid bacteria not only, and dead bacterium or bacterial cell disruption handled thing also can be applied flexibly, before cheese curd or curdled milk interpolation, the viable count of lactic acid bacteria also can reduce, so culture of lactic acid bacteria etc., both can also can preserve (the store method restriction of lactic acid bacteria is few, free degree height) at frozen state at freezing state.

(C-6) cheese curd before the slaking not only, and to the cheese in the slaking, even slaking also is suitable for midway.

In above-mentioned (C-6), for example, at the beginning, carry out the cheese slaking with existing method, cheese is directly appended the bacterial cell disruption handled thing of (interpolation) lactic acid bacteria, lactic acid bacteria, any from the protein decomposition enzyme of microorganism, or these arbitrary composition also can in this slaking midway.Specifically can think, cheese in this slaking is pulverized with meat grinder etc., toward the bacterial cell disruption handled thing of wherein interpolation, mixing lactic acid bacteria, lactic acid bacteria, any from the protein decomposition enzyme of microorganism, or behind these the arbitrary composition, this cheese is improved, carry out vacuum packaging, proceed slaking etc.

In manufacture method of the present invention, directly append the bacterial cell disruption handled thing of (interpolation) lactic acid bacteria, lactic acid bacteria, any from the protein decomposition enzyme of microorganism to discharging cheese curd or cheese after the whey, or the lactic acid bacteria in these the arbitrary composition, can enumerate Lactococcus belongs to, Lactobacillus belongs to, and Streptococcus belongs to, and Leuconostoc belongs to, Propionibacterium belongs to, Bifidobacterium genus etc.Concrete can enumerate Lactococcus lactis subsp.lactis, L.lactis subsp.lactisbiovar diacetilactis, L.lactis subsp.cremoris, Lactobacillushelveticus, L.helveticus subsp.jugurti, L.delbrueckiisubsp.bulgaricus, L.delbrueckii subsp.lactis, L.acidophilus, L.crispatus, L.amylovorus., L.gallinarum, L.gasseri, L.johnsonii, L.casei., L.casei subsp.rhamnosus, Streptococcussalivarius subsp.thermophilus, Leuconostoc cremoris, Leu.lactis, Leu.mesenteroides subsp.mesenteroides, Leu.mesenteroides subsp.dextranicum, Leu.parames enteroides, Propionibacterium shermani, Bifidobacterium bifidum, B.longum,, B.breve.B.infantis, B.adolescentis etc.At this moment, both can use these lactic acid bacterias separately, and also can mix more than 2 kinds, be used in combination.

In the manufacture method of natural cheese of the present invention, any above method that lactic acid bacteria can pass through membrane separation process, centrifugal separation, vacuum vapor deposition method is concentrated the back use.In addition, also can adopt by arbitrary method of freeze-drying, decompression spray drying process, spray drying process and carry out dry lactic acid bacteria.In addition, the lactic acid bacteria that also can adopt neutralization to cultivate.

By membrane separation process, centrifugal separation, vacuum vapor deposition method, freeze-drying, decompression spray drying process, spray drying process, in and cultivation etc. increase lactic acid bacteria number in the per unit capacity, adopt the culture etc. of lactic acid bacteria that lactic acid bacteria is adjusted to high concentration.

At this moment, when the culture of lactic acid bacteria adopt membrane separation process, centrifugal separation, vacuum vapor deposition method, in and cultivation etc. when making, lactic acid bacteria reaches 10 ¹⁰～10 ¹²About individual/g, when adopting freeze-drying, decompression spray drying process, spray drying process etc. to make, lactic acid bacteria reaches 10 ¹¹～10 ¹³About individual/g.

When adopting the manufacture method of natural cheese of the present invention, be added into cheese curd or cheese by lactic acid bacteria with high concentration, curing time easily shortens, local flavor is easily strengthened, but when the excessive interpolation of the culture of lactic acid bacteria, the composition of this culture and the influence of local flavor strengthen, and also might form unfavorable rerum natura or local flavor.Therefore, add the culture of lactic acid bacteria on a small quantity, lactic acid bacteria is added into cheese curd with high concentration or cheese is preferred.That is, adopt above-mentioned concentration method, seasoning, in and cultivation etc., after culture by lactic acid bacteria etc. transferred to high concentration to lactic acid bacteria, it was preferred being added into cheese curd or cheese.On the other hand, when the interpolation of the culture of lactic acid bacteria was very few, lactic acid bacteria can not evenly mix in cheese curd or cheese, also may depart from dispersity.Therefore, the addition of the culture of lactic acid bacteria cheese curd or cheese are set reach 0.1～5 weight %, preferred 0.5～4 weight %, more preferably 1～3 weight % is suitable, adopts this addition, cheese curd or cheese are set to append make lactic acid bacteria reach 10 ⁷Individual/be preferred more than the g.

Adopt the manufacture method of natural cheese of the present invention, importantly: carry out lactic acid bacteria concentrate or when dry, lactic acid bacteria can be not residual yet and enzyme that death, lactic acid bacteria are had does not lose or inactivation.Concrete is, lactic acid bacteria must in below 50 ℃ or 40 ℃ handle under with inferior low temperature or middle temperature.Therefore, in the concentration method of lactic acid bacteria, membrane separation process, centrifugal separation are more preferred than vacuum vapor deposition method, and in the seasoning of lactic acid bacteria, freeze-drying, decompression spray drying process are more preferred than spray drying process.

But the enzyme that lactic acid bacteria has has outside thalline thalline exoenzyme that generates (emitting) and the thalline endoenzyme that generates (maintenance) in thalline.Yet, in this thalline exoenzyme, protein being decomposed into the protease of the big peptide of molecular weight, and in this thalline endoenzyme, to be decomposed into the little peptide of molecular weight or amino acid whose peptase or aminopeptidase entering endobacillary peptide.At this moment, from the enzyme of the rennet of renin, as protease main body performance effect, especially need be from the thalline exoenzyme of lactic acid bacteria.On the other hand, the peptide that molecular weight is big is the factor that forms bitter taste, and little peptide or the amino acid of molecular weight is the factor that forms fragrance.At this moment, since peptase or aminopeptidase mainly from the thalline endoenzyme of lactic acid bacteria, so the thalline endoenzyme needs especially., adopt the vacuum vapor deposition method in the concentration method of lactic acid bacteria here, lactic acid bacteria reaches high concentrationization with the nutrient solution composition, and when adopting membrane separation process, centrifugal separation, removes the outer only thalline of lactic acid bacteria of nutrient solution composition and reach high concentrationization.That is, when adopting membrane separation process, centrifugal separation, the fragrance of cheese increases, and the ratio of thalline endoenzyme increases, and lactic acid bacteria reaches high concentrationization, and is more effective than vacuum vapor deposition method.Also have, adopt the manufacture method of natural cheese of the present invention, when more effective during with protease (protein decomposition enzyme) suitably and with food.

In the manufacture method of natural cheese of the present invention, as in and the cultivation illustration as follows.That is, by about lactic acid bacteria culture solution limit control pH to 5～6, near limit 25～40 ℃ proper temperature carry out lactic acid bacteria propagation, keep carrying out in 10～36 hours cultured method.In lactic acid bacteria culture solution, so long as the known fluid nutrient medium that lactic acid bacteria well breeds (fertility) for example skimmed milk, reduction skimmed milk, whey, reduction whey etc. get final product, as carbon source for example glucose, lactose, sucrose etc., as nitrogenous source for example yeast extract, meat extract, peptone etc., for example monopotassium phosphate, dikalium phosphate, sodium acetate etc. all can add and prepare as salt.In the pH control when lactic acid bacteria is cultivated, also can use the aqueous solution of NaOH, ammonia, sodium carbonate etc. as alkaline agent.In lactic acid bacteria culture solution, add alkaline agent, the lactic acid of the fertility of obstruction or lactic acid bacteria inhibiting is neutralized, promote the propagation of lactic acid bacteria.Compare with the occasion of cultivating that neutralizes, when neutralization is cultivated, the lactic acid bacteria number of per unit capacity is increased to about 10 times.

The manufacture method of natural cheese of the present invention is characterized in that, adds from addition slaking behind the protein decomposition enzyme of microorganism discharging cheese curd after the whey and/or cheese.

At this moment, it is characterized in that, after adding above-mentioned protein decomposition enzyme from microorganism, when the phosphotungstic acid soluble nitrogen of the cheese after the slaking (Phospho Tangsten Acid SolubleNitrogen (PTASN)) reached 6.0～8.5% (PTASN/TN * 100) to total nitrogen (Total Nitrogen (TN)), the ratio (WSN/PTASN) of water-soluble nitrogen (Water Soluble Nitrogen (WSN)) and PTASN was below 4.5.

In addition, it is characterized in that from the protein decomposition enzyme of mentioned microorganism, its proteinase activity is more than the 2000unit/g, and peptidase activity is more than 160unit/g.

In above-mentioned, the available Kai Daer of phosphotungstic acid soluble nitrogen (PTASN) surveys the nitrogen method and measures, and one of operating sequences such as its pre-treatment example is described as follows.Take cheese curd and/or cheese (sample) 25g, be dissolved among the warm water 150ml.Toward wherein adding several formalin (40%), kept 2 hours in 50 ℃ while vibrating.Then, removing raffinate behind the fat deposit with 3000rpm centrifugation 5 minutes.Supernatant is filtered with the tiny cotton of mesh, and its filtrate (passing through liquid) is put into measuring bottle (250ml).Remain in precipitation on fast immersed tube and the cotton with hot wash after, carry out 2 centrifugations and filter operation repeatedly, the liquid that obtains is like this mixed with initial filtrate.In this mixed liquor, add water, make liquid reach 250ml.Take this liquid 50ml,, kept 24 hours under the room temperature toward wherein adding water 10ml, sulfuric acid (25w/v%) 30ml, the PTA aqueous solution (19w/v%) 10ml.It is filtered with filter paper (TOYO No.5B), take its filtrate (passing through liquid) 20ml, survey nitrogen standard measure nitrogen with Kai Daer.

In addition, total nitrogen (TN) is surveyed nitrogen method mensuration with Kai Daer.For example, press and carry out.

In sample (cheese) 5g, heat, with rotary homogenizer about 3 minutes with the 8000rpm homogenizing to about 50 ℃ 0.05M Trisodium citrate dihydrate solution 60ml.With forming the 100g test liquid behind the distilled water washing homogenizer.Get this test liquid 2ml, survey nitrogen standard measure nitrogen with Kai Daer.Resulting value is the nitrogen pool of every 1g cheese.

Above-mentioned water-soluble nitrogen (WSN) is surveyed the nitrogen method with Kai Daer and is measured.For example, be performed as follows.

In sample (cheese) 5g, heat, with rotary homogenizer about 3 minutes with the 8000rpm homogenizing to about 50 ℃ 0.05M Trisodium citrate dihydrate solution 60ml.With forming the 100g test liquid behind the distilled water washing homogenizer.With agitator it is stirred, regulate pH to 4.40 ± 0.05 with 6 equivalent hydrochloric acid solutions.Filter with Japan filter paper No.5A, take filtrate 2ml, survey nitrogen standard measure nitrogen with Kai Daer.Resulting value is the water-soluble nitrogen amount of every 1g cheese.

Above-mentioned protease activity determination for example, is performed as follows according to casein-Fo Lingfa (japanese food additive association).

The matrix of protease activity determination is got acid casein (ALACID720, Fonterra society) 1.2g, makes to be dissolved in the 50mM disodium phosphate soln, regulate pH to 7.0 with 1N hydrochloric acid after, use after reaching 200ml with the distilled water filling.

In the glass tube of 20ml, add matrix liquid 5ml, in 37 ℃ of insulations.Toward wherein injecting the suitably enzyme liquid 1ml of dilution, begin reaction.Inject reaction stop solution (0.44M trichloroacetic acid) back after 30 minutes and placed 30 minutes, enzyme reaction is stopped.Reactant liquor filters with Japan filter paper No.2A, adds the 0.55M sodium carbonate liquor of 5ml, the 0.67N phenol reagent (with the pure medicine of light) of 1ml in filtrate 2ml, makes reaction 30 minutes in 37 ℃.Measure the absorbance of color development liquid at 660nm.Be defined as 1unit generating the amino acid whose enzyme amount that is equivalent to tyrosine 10 μ g among 60 minutes the reaction filtrate 1ml, calculate the activity of per unit weight enzyme according to following formula.Unit is unit/g.

unit/g＝(OD ₆₆₀-OD ₀)×117.6×(1/2)×(1/10)×N

OD ₆₆₀: the absorbance of reaction filtrate

OD ₀: the absorbance of enzyme blank

117.6: the absorbance difference of obtaining from the tyrosine calibration curve is 1 o'clock a tyrosine amount

(1/2): the reaction amount of filtrate

(1/10): the unit conversion coefficient

N: the extension rate that is equivalent to every sample 1g or 1ml

In addition, the mensuration of above-mentioned peptidase activity for example, can be performed as follows.

The mensuration matrix of peptidase activity adopts the derivative L ys-p-NA of amino acid whose p-nitro anilid (following abbreviation p-NA).

The kaliumphosphate buffer (pH7.0,37 ℃) of the 100mM of the 20mM amino acid p-NA solution of adding 100 μ l, 1.8ml in the glass tube of 5ml is in 37 ℃ of insulations.Toward wherein injecting the suitably enzyme liquid 100 μ l of dilution, begin reaction.(30% (w/v) acetic acid 1.0ml stops enzyme reaction injecting the reaction stop solution after 30 minutes.Reaction stops the back with 10000rpm centrifugation 5 minutes, measures the absorbance of supernatant at 410nm.The p-NA free by peptidase activity has very big absorption at 410nm, and the enzymatic activity of the p-NA of free 1 μ mol in 1 minute is defined as 1unit, calculates the activity of per unit weight enzyme according to following formula.Unit is unit/g.

unit/g＝(OD ₄₁₀-OD ₀)×1.13×(1/30)×(1/0.1)×N

OD ₄₁₀: the absorbance of enzyme reaction solution

OD ₀: the absorbance of enzyme blank

1.13: the p-NA that the absorbance of obtaining from calibration curve differed from 1 o'clock measures

(1/30): the reaction time

(1/0.1): load responsive fluid

N: the extension rate that is equivalent to every sample 1g or 1ml

In the present invention, so-called PTASN/TN * 100 reach for 6～8.5% the moment, and the local flavor tendency that means cheese is equivalent to by analyzing identifiable amount of cure, is below 4.5 at this moment WSN/PTASN, is essential owing to do not produce bitter taste.

When PTASN/TN * 100 less than 6% the time, be inadequate for holding slaking tendency (proteolytic feature), can not reflect actual slaking local flavor.

PTASN/TN * 100 reach 6～8.5%, this be since usually cheese need 6～10 months in 7～10 ℃ curing temperature, and 15 ℃ of need of storage temperature 1.5～3 months.In order to promote slaking, adopt the cheese added from the protein decomposition enzyme of microorganism as the present invention, can judge to preserve in 15 ℃ needs 1～2 month, and preserving in 18～20 ℃ needs 2 week～1 month.

As the feature of having added, must protease activities be more than the 2000unit/g, and peptidase activity be more than 160unit/g from the protein decomposition enzyme of microorganism.When protease activities during less than 2000unit/g, protein decomposes slowly, and the growing amount of peptide tails off.When peptidase activity was lower than 160unit/g, the decomposition of peptide was slack-off, and bitter peptides is residual, formed the big cheese of bitter taste in maturing process.

As above-mentioned protein decomposition enzyme from microorganism, for example, " BioFV " (trade name) of making of " Block ロテア one ゼ A ' アマノ ' G " (trade name), " Block ロテア one ゼ M ' アマノ ' G " (trade name), " ウマミザイ system G " (trade name), " ペプチダ one ゼ R " (trade name), " グ Le タミ Na one ゼダイワ " (trade name), the Kerry Food ingredients society that can use day wild worker's Application ザイ system Co., Ltd. to make etc.From improving the viewpoint of cheesy flavor, more preferably " Block ロテア one ゼ A ' アマノ ' G " (trade name), " Block ロテア one ゼ M ' アマノ ' G " (trade name), " ウマミザイ system G " (trade name), " BioFV " (trade name).

The manufacture method of natural cheese of the present invention also can not killed mattress to cheese curd and/or cheese.The bacterial cell disruption handled thing of any lactic acid bacteria, protein, can be added directly to cheese curd or cheese, pretend not discharging for its active ingredient with whey from the enzyme of lactic acid bacteria or from protein decomposition enzyme of microorganism etc. from the protein decomposition enzyme of microorganism.That is, the bacterial cell disruption handled thing of actual lactic acid bacteria of adding, lactic acid bacteria, from the protein decomposition enzyme of microorganism etc. all or major part be kept in the cheese curd and applied flexibly, do not lose (forfeiture) or loss arranged slightly as the enzyme of its active ingredient.

The manufacture method of natural cheese of the present invention, raw milk (cheese milk) is added the pH conditioning agent, forming cheese curd also can, in this pH conditioning agent, just the pH experience when adding lactic acid bacteria (through the time change), the material (food additives etc.) that cheese milk pH is reduced is preferred, and concrete can enumerate gluconolactone (GDL).

That is, when forming cheese curd, also available pH conditioning agent replaces the lactic acid bacteria starter, and the lactic acid bacteria starter also can and be used with the pH conditioning agent.

At this moment, the addition of gluconolactone, raw milk (cheese milk) is 0.1～1 weight % relatively, preferred 0.2～0.8 weight %, more preferably 0.3～0.6 weight %.When the addition of gluconolactone during greater than 1 weight %, because pH does not slowly reduce, so the moisture of cheese curd is not fully discharged, the moisture of cheese (end article) increases gluconolactone when cheese milk adds.

When forming cheese curd, use the advantage of pH conditioning agent as follows.

(D-1) do not need the equipment investment of lactic acid bacteria starter cultivation usefulness, the service condition management in the cultivation, lactic acid bacteria vigor and the bacterium of cultivating after stopping to count management etc., these burden is alleviated.

(D-2) use the lactic acid bacteria starter, when forming cheese curd, the pH experience needs often to understand, thus essential opt lactic acid bacteria starter, but adopt pH conditioning agent (GDL), there is not this worry.

(D-3) use the lactic acid bacteria starter, when forming cheese curd, because bacteriophage pollutes, it is slow that the pH of cheese milk reduces, and can not normally form cheese curd, and adopt pH conditioning agent (GDL etc.), do not have this possibility.That is, when after cheese curd or cheese, adding (appending) lactic acid bacteria, since irrelevant with the pH reduction, so polluting, bacteriophage do not have problems yet.Here, adopting the purpose of lactic acid bacteria is to utilize endobacillary enzyme, and bacteriophage pollutes might carry out bacteriolyze, and certainly, bacteriophage pollutes also might make the effect that develops to good direction.

(D-4) use the lactic acid bacteria starter, when forming cheese curd, consider the local flavor transitivity of cheese is exerted an influence, essential opt lactic acid bacteria starter, but adopt pH conditioning agent (GDL etc.), there is not this worry.Therefore, the selection of adding (appending) lactic acid bacteria after subtend cheese curd or the cheese causes concern, as the lactic acid bacteria of this back interpolation, to the easily big influence of generation of formation of local flavor.As its result, adopt slaking type natural cheese, local flavor (fragrance) or rerum natura can be regulated respectively arbitrarily, develop the new natural cheese that does not have before this.

(D-5) in order to ensure the bacterium keeping quality of cheese, in the stage that forms cheese curd, when the essential maintenance of this flora lactic acid bacteria advantage, pH conditioning agent (GDL etc.) also can and be used with lactic acid bacteria.

Cheese curd after the discharge whey (promptly relatively, cheese curd before the slaking) and/or cheese (promptly, the cheese at slaking initial stage), add the bacterial cell disruption handled thing of lactic acid bacteria, lactic acid bacteria, during from any in the protein decomposition enzyme of microorganism or these arbitrary composition, cheese curd and/or cheese after the discharge whey are effective under the state of trickle cut-out or pulverizing.That is, cheese curd and/or cheese after discharging whey under the state of trickle cut-out or pulverizing, are sprayed lactic acid bacteria culture solution or concentrate, or the dried powder of interpolation, mixing lactic acid bacteria, or add, mix the protein decomposition enzyme from microorganism.When such operation, be effective to the cheese curd (that is the cheese curd before the slaking) and/or whole fully mixing of cheese (that is the cheese at slaking initial stage) from the enzyme of lactic acid bacteria or from the protein decomposition enzyme of microorganism.

For example,, after discharging the whey major part, add, mix salt (powder) in the operation that is chopping up cheese curd,, and do not need new operation especially as long as add the dry powder of lactic acid bacteria with this salt etc. in the manufacturing processes such as salty cheese of doing.

On the other hand, when the cheese in slaking, when from the slaking way, adding lactic acid bacteria, same with the occasion of cheese curd, when handling under the state that chops up or pulverize at cheese, lactic acid bacteria all can fully effectively mix in the cheese, but also can inject lactic acid bacteria liquid or powder with spicule or pipe to cheesy masses.

Adopt the manufacture method of natural cheese of the present invention, particularly slaking type cheese is as object, as the natural cheese that adopts manufacture method of the present invention to make, can enumerate eggplant and reach cheese, Gouda cheeses, edam cheese, Ai Mangte cheese, parmesan cheese, Camembert cheese, dried sheep cheese etc.

Natural cheese of the present invention is the slaking type cheese that adopts above-mentioned manufacture method to make, and as its flavor characteristic is, fragrance strengthens, bitter taste is suppressed.

And, natural cheese of the present invention, for example, append, add the bacterial cell disruption handled thing of lactic acid bacteria, lactic acid bacteria to discharging cheese curd after the whey, from beginning slaking behind any in the protein decomposition enzyme of microorganism or these the arbitrary composition, when beginning with slaking, the cheese soluble nitrogen content after 90 days compares, increase more than 4%, preferred more than 5%, more preferably more than 6%.

In the present invention, above-mentioned cheese soluble nitrogen content is phosphotungstic acid (PTA) soluble nitrogen in the cheese total nitrogen, for molecular weight about below 600 low molecular peptide or amino acid in the nitrogen that contains.These low molecular peptides or amino acid are that the protein of cheese curd or cheese decomposes by enzyme and generates, and the slaking that is accompanied by cheese is carried out and increased.

This soluble nitrogen content is the index that the expression slaking is carried out, and is defined as follows.

Total nitrogen * 100 of the PTA soluble nitrogen/cheese of soluble nitrogen content [%]=cheese

Here, the PTA soluble nitrogen or the total nitrogen of cheese can adopt Kai Daer to survey the nitrogen method and measure, and the example as the pretreatment procedure of this moment etc. can adopt above-mentioned operation.

Also have, when estimating soluble nitrogen content, the soluble nitrogen content that becomes to grade from lactic acid bacteria culture solution reduces, and is defined as the soluble nitrogen content of the slaking that is accompanied by cheese curd or cheese.

Fig. 1 is the figure as a result that existing Gouda cheeses soluble nitrogen content adopts said method to measure.When adopting existing Gouda cheeses, begin to compare when soluble nitrogen content after 90 days begins with slaking, increase by 2～3% from slaking.

The natural cheese of the present invention that adopts manufacture method of the present invention to make it is contemplated that cheese soluble nitrogen content is to increase with original same tendency.This has obtained affirmation in aftermentioned embodiment 1～8.Cheese soluble nitrogen content after slaking begins, from improving the viewpoint of local flavor, the soluble nitrogen content when slaking begins back 90 days is compared when beginning with slaking, increases more than 4%, and is preferred more than 5%, more preferably more than 6%.

According to the inventor's etc. experiment, the cheese curd and/or the cheese of discharging after the whey is appended lactic acid bacteria, so that cell concentration reaches 10 ⁷Individual/more than the g, or append the bacterial cell disruption handled thing of lactic acid bacteria so that cell concentration is equivalent to 10 ⁵When carrying out slaking after individual/g is above, the soluble nitrogen content [%] after slaking begins during through 3 months is compared when beginning with slaking, increases by 4.0～8.5%, sees it is desirable from the viewpoint of improving local flavor

In addition, to discharging cheese curd after the whey and/or cheese when adding protein decomposition enzyme from microorganism and carrying out slaking, soluble nitrogen content [%] after slaking begins during through 3 months, comparing when beginning with slaking increases by 6.0～8.5%, sees it is desirable from the viewpoint of improving local flavor.

The method of curing time by adjusting cheese or local flavor etc., control (management) original slaking (preservation) temperature is practical, is representational.That is,, when shortening the curing time or when wanting to strengthen local flavor etc., improve curing temperature to get final product in the slaking of wanting to promote cheese; When the slaking of wanting to suppress cheese, lengthening reduces curing temperature and gets final product during the curing time or when wanting to weaken local flavor etc.Therefore, when wanting to stop the slaking of cheese, as long as slaking (preservations) temperature is in ice temperature or state such as freezing descends.But, when significantly promoting the slaking of cheese, consider that from the influence of bacterial multiplication, acidification reaction, quality badness etc. there is the upper limit (about 15 ℃) in curing temperature, so promote the effect of slaking to have the limit with curing temperature.

Otherwise the control curing temperature according to the present invention, promotes cheese slaking or inhibition slaking all can freely adjust.Therefore, the method for adjusting the cheese slaking as mentioned above, the cheese curd before the slaking not only, and to the cheese in the slaking, even also be suitable for midway in slaking.To this, can predict the needs of various cheese (goods), manage in the storehouse, or adjust output, calculate order time (timing), concerning the producer or distributors of cheese, can alleviate unstable and urgent business.Particularly long-time slaking type cheese can easily obtain epoch-making significance at short notice.

Adopt natural cheese manufacture method of the present invention, for example, compare, foreshorten to 30～60% in fact with the curing time of common or existing necessity, preferred 30～70%, more preferably 30～80%, especially preferred 20～70%, most preferably 20～80%.

Enumerate the embodiment that the present invention relates to below and describe, but the present invention is not limited by it again.

(eggplant reaches the preparation of cheese with cheese curd)

, make eggplant and reach cheese with the 100kg scale with the breast amount, at first, the preparation cheese curd.Adopt raw milk (cheese milk), the ratio of adjusting protein/fat was 0.8, in 63 ℃ of pasteurizations 30 minutes.After the cheese milk after this sterilization adds potassium chloride 0.03 weight %, add lactic acid bacteria starter 1.2 weight %, rennet 0.01 weight %.Cut off, modulate after confirming to solidify, make the cheese of discharging whey.This lactic acid bacteria starter contains the Mixed Microbes of Lactococcuslactis subsp.lactis, L.lactis subsp.cremoris.After the cheese curd of discharging whey carries out extrusion forming, be cut into the cubic size of about 2cm after, carry out 3 five equilibriums by weight, make

cheese curd

1,2,3.

Embodiment 1

(eggplant reaches the preparation of cheese)

In cheese curd 1, add salt, make the salt content of cheese curd reach 1.8 weight %, add lactic acid bacteria concentrate 2 weight % again, mix the final vacuum packing.This lactic acid bacteria concentrate only contains Lactococcus crispatus 10 ¹⁰Individual/g.After this lactic acid bacteria concentrate neutralizes cultivation, prepare and finish with centrifugation concentrated lactic acid bacterium.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

Embodiment 2

(eggplant reaches the preparation of cheese)

In cheese curd 2, add salt, make the salt content of cheese curd reach 1.8 weight %, add the lactic acid bacteria concentrate 2 weight % that bacterial cell disruption was handled again, mix the final vacuum packing.Before bacterial cell disruption was handled, this lactic acid bacteria concentrate only contained Lactococcus crispatus 10 ¹⁰Individual/g.After bacterial cell disruption is handled, contain 10 ⁷Individual/g.This lactic acid bacteria concentrate is prepared and is finished with centrifugation concentrated lactic acid bacterium after neutralizing and cultivating.In addition, when handling, adopts bacterial cell disruption high-pressure homogenizer (operating pressure: 140MPa).Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

Comparative example 1

(eggplant reaches the preparation of cheese)

In cheese curd 3, only add salt, make the salt content of cheese curd reach 1.8 weight %, mix the final vacuum packing.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

About the cheese of embodiment 1, embodiment 2, comparative example 1, the relation of its curing time and soluble nitrogen content is shown in Fig. 2.In comparative example 1, it is about 3.5% that the beginning slaking reaches cheese soluble nitrogen content after 90 days, be lower than 4%, and among embodiment 1 and the embodiment 2, the soluble nitrogen content after 90 days is respectively 5.3% and 7.4%, any also more than 5%.In addition, in comparative example 1, it is about 90 days that cheese soluble nitrogen content reaches curing time of about 3.5%, and in embodiment 1 and embodiment 2, be respectively about 45 days with about 30 days.At this moment, embodiment 1 and embodiment 2 compare with comparative example 1, and the curing time foreshortens to about 50% (1/2nd) and about 33% (1/3rd).That is, embodiment 1 and embodiment 2 compare with comparative example 1, have promoted slaking, and the actual curing time is shortened.

About the cheese of embodiment 1, embodiment 2, comparative example 1, its curing time and activity relationship are shown in Fig. 3.Enzymatic activity raises successively for pressing embodiment 2＞embodiment 1＞comparative example 1, and with enzymatic activity Gao Weixu, the generation of expression soluble nitrogen is fast, and slaking is carried out rapidly.At this moment, when the curing time is 0 day (slaking begins), embodiment 1 is 0.17ABS/h, and embodiment 2 is 0.62ABS/h, and comparative example 1 is 0.02ABS/h.When embodiment 1 compared with comparative example 1, by add the viable bacteria of lactic acid bacteria to cheese curd, enzymatic activity increased to about 10 times.When embodiment 2 compares with comparative example 1, to handle by bacterial cell disruption, enzymatic activity increases to about 30 times.In addition, when 90 days curing times, embodiment 1 is 0.53ABS/h, and embodiment 2 is 0.78ABS/h, and comparative example 1 is 0.04ABS/h.When embodiment 1 compared with comparative example 1, by add the viable bacteria of lactic acid bacteria to cheese curd, enzymatic activity increased to about 10 times.When embodiment 2 compares with comparative example 1, to handle by bacterial cell disruption, enzymatic activity increases to about 20 times.

Above-mentioned in the present invention enzymatic activity is the numerical value that adopts following method to measure.

(E-1) add buffer solution (37 ℃) 80ml that extracts usefulness in the concentrate of lactic acid bacteria or break process liquid 20g, (IKA society makes, model: ULTRA-TURRAX T25), handled 1 minute with 9500rpm with homogenizer.Here, the so-called buffer solution that extracts usefulness is the aqueous solution that contains kaliumphosphate buffer (50mM, pH=7 (37 ℃)), sucrose (30w/v%), sodium chloride (150mM).

(E-2) get the aqueous solution 30g of above-mentioned (E-1), in 4 ℃, 8000g, carried out centrifugation in 10 minutes.

(E-3) supernatant is filtered with filter paper (TOYO No.2), this filtrate (passing through liquid) is as the extract of lactic acid bacteria.

(E-4) when measuring enzymatic activity, the derivative L ys-p-NA (シグマ society) that adopts amino acid whose lysine (not only following claim Lys) and p-nitro anilid (following but also claim p-NA) is as matrix.Lys-p-NA solution (20mM) 100 μ l, kaliumphosphate buffer (100mM, pH=7 (37 ℃)) 1.8ml are put into small test tube (5ml), in 37 ℃ of insulations.

(E-5) the extract 100 μ l of extracting lactic acid bacterium put into above-mentioned (E-4) small test tube make begin the reaction.

(E-6) begin acetic acid (30w/v%) 1.0ml to be put into above-mentioned (E-5) small test tube from reaction, make respectively in each time to stop reaction through after 0,2,4,6 hour.

(E-7) by the free p-NA of above-mentioned reaction, very big absorption is arranged, the liquid of above-mentioned (E-6) is used 10000rpm centrifugation 5 minutes at wavelength 410nm.

(E-8) absorbance of supernatant is measured with spectrophotometer (Shimadzu Seisakusho Ltd. makes, model: UV-1200, wavelength 410nm).

(E-9) result that each reaction time is measured, transverse axis is reaction time (h), the longitudinal axis is that absorbance (ABS) is mapped, and obtains approximate conic section formula.Then, use this conic section, coefficient of first order is defined as enzymatic activity (ABS/h).

To the cheese of embodiment 1, embodiment 2, comparative example 1,, compare local flavor by sensory evaluation.Beginning the sensory evaluation result of slaking after 90 days is, embodiment 1 or embodiment 2 compare with comparative example 1, and whole fragrance has strong sensation, does not feel bitter taste, and the fragrance sense is strong.

(doing of the preparation of salty Gouda cheeses) with cheese curd

With the scale of breast amount with 100kg, make and do salty Gouda cheeses, at first, the preparation cheese curd.Adopt raw milk (cheese milk), the ratio of adjusting protein/fat reached 1.0, in 63 ℃ of pasteurizations 30 minutes.After the cheese milk after this sterilization adds calcium chloride 0.03 weight %, add lactic acid bacteria starter 1 weight %, rennet 0.01 weight %.Cut off, modulate after confirming to solidify, make the cheese of having discharged whey.This lactic acid bacteria starter contains the Mixed Microbes of Lactococcus lactis subsp.lactis, L.lactis subsp.lactisbiovar diacetilactis, L.lactis subsp.cremoris.After the cheese curd of discharging whey carries out extrusion forming, carry out 5 five equilibriums by weight after being cut into the cubic size of about 2cm, make

cheese curd

4,5,6,7,8.

Embodiment 3

(doing the preparation of salty Gouda cheeses)

In cheese curd 4, add salt, make the salt content of cheese curd reach 1.7 weight %, add lactic acid bacteria concentrate 2 weight % again, mix the final vacuum packing.This lactic acid bacteria concentrate only contains Lactobucillus helveticus 10 ¹⁰Individual/g.In this lactic acid bacteria concentrate and after cultivating, prepare and finish with centrifugation concentrated lactic acid bacterium.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

Embodiment 4

(doing the preparation of salty Gouda cheeses)

In cheese curd 5, add salt, make the salt content of cheese curd reach 1.7 weight %, add the lactic acid bacteria concentrate 2 weight % that bacterial cell disruption was handled again, mix the final vacuum packing.Before bacterial cell disruption was handled, this lactic acid bacteria concentrate only contained Lactobucillus helveticus10 ¹⁰Individual/g.After bacterial cell disruption is handled, contain 10 ⁷Individual/g.This lactic acid bacteria concentrate is prepared and is finished with centrifugation concentrated lactic acid bacterium after neutralizing and cultivating.In addition, (peace Jing Qixieshe makes hollow bead diameter: 0.3mm) to adopt Multihollow particle defibrillator when bacterial cell disruption is handled.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

Comparative example 2

(doing the preparation of salty Gouda cheeses)

In cheese curd 6, only add salt, make the salt content of cheese curd reach 1.7 weight %, mix the final vacuum packing.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

About the cheese of embodiment 3, embodiment 4, comparative example 2, the relation of its curing time and soluble nitrogen content is shown in Fig. 4.In comparative example 2, it is about 2.8% that the beginning slaking reaches cheese soluble nitrogen content after 90 days, be lower than 3%, and among embodiment 3 and the embodiment 4, the soluble nitrogen content after 90 days is respectively 4.3% and 6.8%, any also more than 4%.In addition, in comparative example 2, it is about 60 days that cheese soluble nitrogen content reaches curing time of about 2.5%, and in embodiment 3 and embodiment 4, be respectively about 30 days with about 20 days.At this moment, embodiment 3 and embodiment 4 compare with comparative example 2, and the curing time foreshortens to about 50% (1/2nd) and about 33% (1/3rd).That is, embodiment 3 and embodiment 4 compare with comparative example 2, have promoted slaking, and the actual curing time is shortened.

About the cheese of embodiment 3, embodiment 4, comparative example 2, compare local flavor by sense organ.The sensory evaluation result that reaches after 90 days of beginning slaking is, embodiment 3 and embodiment 4 compare with comparative example 2, and whole fragrance sense is strong, does not feel bitter taste, and the fragrance sense is strong.

Embodiment 5

(doing the preparation of salty Gouda cheeses)

In cheese curd 7, add salt, make the salt content of cheese curd reach 1.7 weight %, add lactic acid bacteria concentrate 2 weight % again, mix the final vacuum packing.This lactic acid bacteria concentrate contains the Mixed Microbes 10 of Lactobucillus lactis subsp.lactis, L.lactis subsp.lactisbiovar diacetilactis, L.lactis subsp.cremoris ¹⁰Individual/g.This lactic acid bacteria concentrate is prepared and is finished with centrifugation concentrated lactic acid bacterium after neutralizing and cultivating.In addition, should vacuum-packed cheese curd in 10 ℃ of slakings.

Embodiment 6

(doing the preparation of salty Gouda cheeses)

In cheese curd 8, add salt, make the salt content of cheese curd reach 1.7 weight %, add the lactic acid bacteria concentrate 2 weight % that bacterial cell disruption was handled again, mix the final vacuum packing.Before bacterial cell disruption was handled, this lactic acid bacteria concentrate contained the Mixed Microbes 10 of Lactococcus lactissubsp.lactis, L.lactis subsp.lactis biovar diacetilactis, L.lactis subsp.cremoris ¹⁰Individual/g, after handling, bacterial cell disruption contains 10 ⁷Individual/g.After this lactic acid bacteria concentrate neutralizes and cultivates, centrifugation concentrated lactic acid bacterium and prepare and finish.In addition, (peace Jing Qixieshe makes Multihollow particle diameter: 0.3mm) to adopt Multihollow particle defibrillator when bacterial cell disruption is handled.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

About the cheese of embodiment 5, embodiment 6, comparative example 2, the relation of its curing time and soluble nitrogen content is shown in Fig. 5.In comparative example 2, it is about 2.8% that the beginning slaking reaches cheese soluble nitrogen content after 90 days, be lower than 3%, and among embodiment 5 and the embodiment 6, the soluble nitrogen content after 90 days is respectively 3.6% and 5.2%, any also more than 3.5%.In addition, in comparative example 2, it is about 60 days that cheese soluble nitrogen content reaches curing time of about 2.5%, and in embodiment 5 or embodiment 6, be respectively about 50 days with about 40 days.At this moment, embodiment 5 or embodiment 6 compare with comparative example 2, and the curing time foreshortens to about 83% (5/6ths) and about 66% (2/3rds).That is, embodiment 5 or embodiment 6 compare with comparative example 2, have promoted slaking, and the actual curing time is shortened.

About the cheese of embodiment 5, embodiment 6, comparative example 2, compare local flavor by sense organ.The sensory evaluation result that reaches after 90 days of beginning slaking is, embodiment 5 or embodiment 6 compare with comparative example 2, and whole fragrance sense is strong, does not feel bitter taste, and the fragrance sense is strong.

(adopting the preparation of the Gouda cheeses of pH conditioning agent)

Adopt gluconolactone (GDL, Japan chemical industry society makes),, make cheese curd with the scale of breast amount with 10kg.Adopt raw milk (cheese milk), the ratio of adjusting protein/fat reached 0.8, in 63 ℃ of pasteurizations 30 minutes.After the cheese milk after this sterilization adds potassium chloride 0.03 weight %, add gluconolactone 0.5 weight %, rennet 0.01 weight %.Cut off, modulate after confirming to solidify, make the cheese curd of having discharged whey.When cheese curd was made, storage temperature was about 30 ℃.When cheese curd is made, add gluconolactone and rennet, reach at 5.40 o'clock at pH and discharge whey.After the cheese curd of discharging whey carries out extrusion forming, carry out 2 five equilibriums by weight after being cut into the cubic size of about 2cm, make cheese curd 9,10.

Embodiment 7

(preparation of Gouda cheeses)

In cheese curd 9, add salt, make the salt content of cheese curd reach 1.8 weight %, add lactic acid bacteria concentrate 2 weight % again, mix the final vacuum packing.This lactic acid bacteria concentrate only contains Lactobacillus crispatus 10 ¹⁰Individual/g.After this lactic acid bacteria concentrate neutralizes and cultivates, prepare by centrifugation concentrated lactic acid bacterium and to finish.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

Comparative example 3

(preparation of Gouda cheeses)

In cheese curd 10, only add salt, make the salt content of cheese curd reach 1.8 weight %, mix the final vacuum packing.Then, should vacuum-packed cheese curd in 10 ℃ of slakings.

About the cheese of embodiment 7, comparative example 3, the soluble nitrogen content after the mensuration slaking.In comparative example 3, the beginning soluble nitrogen content of slaking after 90 days is about 1.9%, and in embodiment 7, and the soluble nitrogen content after 90 days is about 4.0%, and among the embodiment 7, Gouda cheeses shown in Figure 1 soluble nitrogen content after 90 days rises.

About the cheese of embodiment 7, comparative example 3, compare local flavor by sense organ.The sensory evaluation result that reaches after 90 days of beginning slaking is, the cheesy flavor of comparative example 3 lacks, but in embodiment 7, strong, very delicious as the fragrance or the fragrance sense of cheese.

Embodiment 8

Reach the curdled milk (through adding lactic acid bacteria starter, rennet in the raw milk of sterilization, cut off, modulate after confirming to solidify, discharge whey) of cheese by well-established law preparation eggplant.With salt, add microorganism catabolic enzyme after reaching of process eggplant, the grinding, evenly mix aftershaping, packing with curdled milk, in 10 ℃ of slakings from protein.

From the protein decomposition enzyme of microorganism is the BIO FV that Kerry Food Ingredients society makes, and peptidase activity is 180u/g, is 100ppm to the addition of curdled milk.

The cheese of trial-production was preserved 60 days in 7 ℃.PTASN/TN * 100=6.86% of this moment, WSN/PTASN=1.86.

The local flavor of these preservation product is no bitter tastes, and good cheesy flavor is arranged.

The possibility of utilizing on the industry

According to the present invention, provide: by effectively control and the natural cheese manufacture method of adjusting curing time and local flavor (particularly fragrance) of easy operation. In addition, provide: a large amount of especially practical in producing and produce continuously etc., promote slaking, strengthen fragrance, suppress the slaking type natural cheese manufacture method of bitter taste.

Claims

1. the natural cheese manufacture method is characterized in that, has discharged cheese curd and/or the cheese after the whey relatively and has appended lactic acid bacteria, so that cell concentration reaches 10 ⁷Carry out slaking after individual/g is above.

2. according to the manufacture method of the described natural cheese of claim 1, it is characterized in that lactic acid bacteria is a viable bacteria.

3. the manufacture method of natural cheese is characterized in that, has discharged the bacterial cell disruption handled thing that cheese curd after the whey and/or cheese append lactic acid bacteria relatively, so that cell concentration is equivalent to 10 ⁵Carry out slaking after individual/g is above.

4. according to the manufacture method of the described natural cheese of claim 3, it is characterized in that the bacterial cell disruption processing is the processing that homogenizes under the operating pressure more than the 100MPa.

5. according to the manufacture method of any one described natural cheese of claim 1～4, it is characterized in that the lactic acid bacteria of adopting the arbitrary method by membrane separation process, centrifugal separation, vacuum vapor deposition method to concentrate.

6. according to the manufacture method of any one described natural cheese of claim 1～4, it is characterized in that, adopt by arbitrary method of freeze-drying, decompression spray drying process, spray drying process and carry out dry lactic acid bacteria.

7. according to the manufacture method of any one described natural cheese of claim 1～6, it is characterized in that the lactic acid bacteria of adopting neutralization to cultivate.

8. the manufacture method of natural cheese is characterized in that, adds from carrying out slaking behind the protein decomposition enzyme of microorganism having discharged cheese curd and/or the cheese after the whey.

9. according to the manufacture method of the described natural cheese of claim 8, it is characterized in that, when the phosphotungstic acid soluble nitrogen (Phospho Tangsten Acid Soluble Nitrogen (PTASN)) that the cheese of slaking is carried out in interpolation after from the protein decomposition enzyme of microorganism reached 6.0～8.5% (PTASN/TN * 100) to total nitrogen (TotalNitrogen (TN)), the ratio (WSN/PTASN) of water-soluble nitrogen (Water Soluble Nitrogen (WSN)) and PTASN was below 4.5.

10. according to the manufacture method of claim 8 or 9 described natural cheeses, it is characterized in that, be more than the 2000unit/g from the proteinase activity of the protein decomposition enzyme of microorganism, and peptidase activity is more than 160unit/g.

11. the manufacture method according to any one described natural cheese of claim 1～10 is characterized in that, has discharged cheese curd and/or the cheese sterilized after the whey.

12. the manufacture method according to any one described natural cheese of claim 1～11 is characterized in that, cheese curd adds the pH conditioning agent to raw milk and forms.

13. the manufacture method according to the described natural cheese of claim 12 is characterized in that, the pH conditioning agent is a gluconolactone.

14. the natural cheese of making according to the described manufacture method of any one of claim 1～13.