CN102695424A - Cheese containing useful microorganism, and process for production thereof - Google Patents
Cheese containing useful microorganism, and process for production thereof Download PDFInfo
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- CN102695424A CN102695424A CN2011800053056A CN201180005305A CN102695424A CN 102695424 A CN102695424 A CN 102695424A CN 2011800053056 A CN2011800053056 A CN 2011800053056A CN 201180005305 A CN201180005305 A CN 201180005305A CN 102695424 A CN102695424 A CN 102695424A
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- Prior art keywords
- cheese
- useful microorganism
- microorganism
- mixture
- lactobacillus
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
Abstract
Disclosed are: a process which can produce a cheese containing a useful microorganism in a living state; and a cheese containing a useful microorganism, which is produced by the process. The process comprises milling a cheese, adding a useful microorganism to the milled cheese, and applying a pressure to the resulting mixture to re-shape the mixture. The process enables the useful microorganism to be contained in a living state at a desired content. When a cheese produced by the process is eaten, the useful microorganism in a living state can be ingested easily.
Description
Technical field
The present invention relates to contain cheese and the manufacturing approach thereof of useful microorganism.
Background technology
Usually, natural cheese roughly is divided into hard cheese, semi-hard cheese, soft cheese etc., and then if classify according to slaking or fermentation process respectively, then the cheese more than 2000 kinds has been made in the whole world.But; Requirement according to the further market development, consumer; To have added with foodstuffs such as hot flavorings, condiment, fruit, vegetables, beastly meat products, dairy products be the cheese of the flavor substance etc. of representative in order to have the variation of other local flavor widely in the local flavor alone that cheese is had, to have developed.
As the method in the past of making this cheese, for example can enumerate to adding has the Ruzhong of cheese to add the method for flavor substance, is coated with the method for full flavor substance on the cheese straw surface in the way in the mill, in cheese straw, adds flavor substance with certain methods and make the method for its slaking or after the slaking flavor substance is being sprinkling upon method on the cheese etc.
In addition,, known chippy cheese is mixed with various food,, make the method (patent documentation 1) of the cheese product of the integrated type of food thus to carry out pressurized adhesion, moulding than higher pressure for food and the cheese of enjoying various local flavors simultaneously.
Obtain exploitation as the food of preference, and on the other hand, in recent years as the balance of improving gut flora, bring the flexible Application of functional lactobacillus such as probio in food of the viable bacteria additive of useful effect to obtain research to animal thus.The manufacturing of the food such as sour milk that particularly can directly eat, the interpolation of various food processing is being obtained research.
But the situation that contains functional lactobacillus with sour milk is different, contains functional lactobacillus in order to make cheese, has a lot of problems.Functional lactobacillus for example, the viewpoints such as generation that produce the cheesy flavor ability or the maturing process from lactic acid consider, and be mostly low as the right property of cheese milk acid bacterium, when utilizing above-mentioned lactic acid bacteria, can not reach sufficient fermentation slaking as goods.
When making natural cheese, consider and when adding has the Ruzhong of cheese to add cheese milk acid bacterium, add functional lactobacillus.But this moment, there is the Ruzhong of cheese to produce the competitive relation of functional lactobacillus and cheese milk acid bacterium in adding.At this moment, if functional lactobacillus and cheese milk acid bacterium are in a ratio of inferior position, then do not reach problems such as necessary bacterium number after the generation fermentation.In this case, be necessary to adjust the cheese milk acid kind of bacterium or the creating conditions of cheese straw of being made up.
In addition, in the manufacturing of natural cheese, adjust moisture and cook step (heating steps),, might in this heating steps, subtract and go out still according to the kind of functional lactobacillus in order to promote the Cheesecake sheet to discharge whey.
In addition, the known conduct attached leavening different with leavening contains the technology of other lactic acid bacteria in patent documentation 2～6, but has problems such as being necessary for specific attached leavening or essential other slaking condition.
As stated, be added with lactic acid bacteria in the method for functional lactobacillus as viable bacteria of usefulness, be necessary to solve the functional lactobacillus that meets the desire interpolation and come the suitably technical problems such as manufacturing step of adjustment cheese with natural cheese.
Further; Under Cheddar or situation up to the slaking type natural cheese of hard such as cheese, semi-rigid class; Owing to need several months until preferred amount of cure, therefore must manage so that the functional lactobacillus that is added is kept necessary bacterium number in cheese.This contains in manufacturing on the natural cheese of useful functional lactobacillus becomes problem.
On the other hand, when making process cheese, adopt the raw material natural cheese heating and melting that constitutes and the step of emulsification.Usually, lactic acid bacteria subtracts in the stage at this heating and melting goes out, and can not obtain containing the cheese of viable bacteria.
As the method that addresses this problem; Disclose in the patent documentation 7 can not subtract and gone out and process cheese had in the stage of mobile temperature, added, mix required lactic acid bacteria and the process cheese that contains the lactic acid bacteria that survives that obtains through lactic acid bacteria after product temperature is reduced to heating and melting.But the cheese that obtains through this method is general processed cheese food, can not keep local flavor that natural cheese itself has etc.In addition, owing to be necessary can not subtract and go out and process cheese has under the mobile temperature and adds mixing, essential strict temperature treatment or pH adjustment lactic acid bacteria.
[prior art document]
[patent documentation]
[patent documentation 1] japanese kokai publication hei 9-299026
No. 4976975 specification of [patent documentation 2] United States Patent (USP)
Open No. 1862076 specification of communique of [patent documentation 3] Europe patent
[patent documentation 4] japanese kokai publication hei 7-236484 communique
No. 3181033 communique of [patent documentation 5] patent
No. 82/03971 brochure of [patent documentation 6] International Publication
[patent documentation 7] TOHKEMY 2005-348697 communique
Summary of the invention
The objective of the invention is to; Provide easily to make and contain being the cheese of the useful microorganism of representative as the useful functional lactobacillus of probio; Solve above-mentioned the problems of the prior art, what can make thus that cheese etc. contains still survival in the food of picked-up easily is the useful microorganism of representative with useful functional lactobacillus.Further aim of the present invention is, provides and utilizes this method manufacturing, can enjoy the cheese of excellent effect that functional lactobacillus with still survival is the useful microorganism of representative thus.
In view of above-mentioned problem in the past; The inventor furthers investigate the back and finds; With the disposable pulverizing of natural cheese, to wherein with the useful microorganisms such as mode mixed function property lactic acid bacteria of viable bacteria, with this mixture pressurization, reshaping; Obtain containing the still cheese of the useful microorganism of survival thus, thereby accomplish the present invention.
That is, the present invention provides following [1]～[20].
[1] contain the cheese of useful microorganism, the mixture pressurization reshaping that will contain chippy cheese and useful microorganism forms.
[2] cheese that contains useful microorganism of record in [1], wherein, useful microorganism for be selected from lactic acid bacteria, bifid lactobacillus, give birth in spore Bacillus (Sporobacterium), mould and the yeast more than a kind or 2 kinds.
[3] cheese that contains useful microorganism of record in [1] or [2], wherein, cheese contains and is selected from least a in special hard cheese, hard cheese and the semi-hard cheese.
[4] cheese that contains useful microorganism of any record in [1]～[3], wherein, mixture contains adhesive.
[5] cheese that contains useful microorganism of record in [4]; Wherein, adhesive is to be selected from least a in dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide, casein, process cheese, soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein and the gluten.
[6] cheese that contains useful microorganism of any record in [1]～[5], wherein, mixture contains auxiliary material.
[7] cheese that contains useful microorganism of record in [6], wherein, auxiliary material is food and/or nutrition fortifier.
[8] cheese that contains useful microorganism of any record in [1]～[7] contains useful microorganism with the mode of viable bacteria.
[9] cheese that contains useful microorganism of any record in [1]～[8], wherein, useful microorganism contains Lactobacillus gasseri (Lactobacillus gasseri) at least.
[10] cheese that contains useful microorganism of any record in [1]～[9], wherein, useful microorganism contains Lactobacillus casei (Lactobacillus casei) at least.
[11] cheese that contains useful microorganism of any record does not contain fuse salt in [1]～[10].
[12] cheese that contains useful microorganism of any record in [1]～[11], wherein, in the bend test of utilizing flow graph to carry out, flexibility is below the 7.5mm, and in the tack test, tack is 4.0 * 10
-3Below the Nm.
[13] cheese that contains useful microorganism of any record in [1]～[12], wherein, in the bend test of utilizing flow graph to carry out, flexibility is that load is below the 200g below the 7.5mm, when rupturing, and in the tack test, tack is 4.0 * 10
-3Below the Nm.
[14] contain the manufacturing approach of the cheese of useful microorganism, contain:
With the step of cheese pulverizing,
In the cheese of being pulverized, add useful microorganism and adhesive as required and/or auxiliary material, and the step of mixing,
Step with resulting mixture pressurization, reshaping.
[15] method of record in [14], wherein, in the composition of the composition of the cheese in the mixture when reshaping or cheese and adhesive, moisture is below the 50 weight %, the total content of protein and carbohydrate is more than the 18 weight %.
[16] method of record in [14] or [15], wherein, in the step of step of pulverizing and/or mixing, that cheese is freezing.
[17] method of any record in [14]～[16], wherein, reshaping when mixture is outgased.
[18] method of any record in [14]～[17] wherein, does not add fuse salt and mixes.
[19] method of any record in [14]～[18], wherein, extrusion forming is with 10～500g/cm
2Pressure carry out.
[20] method of any record in [14]～[19], wherein, extrusion forming is with 10～200g/cm
2Pressure carry out.
According to the present invention, be characterised in that natural cheese is pulverized, and in chippy natural cheese, adding, mixing with the functional lactobacillus is the useful microorganism of representative, then pressurization, reshaping.Therefore, can not be heated or with other the influence of competitive relation of lactic acid bacteria, so in manufacturing step etc., need not to be used to keep the special consideration of viable bacteria.For example, owing to damage thalline because of heat, the finished product temperature of carrying out process cheese when there is no need like interpolation thalline to the method for adding thalline in the process cheese is with the optimization of transitivity etc.In addition, be adjusted into the lactic acid bacteria culture etc. of the bacterium number of target through interpolation, can obtain containing the cheese of the useful microorganism of aequum.
That is, have nothing to do with the right property of useful microorganism in preparation of cheese, freely make and contain the useful microorganisms such as functional lactobacillus of useful function of natural cheese goods to expect to(for) organism through the present invention is first.Further, can utilize the high microbe species of the microbe species, the temperature sensitivity that are inappropriate for fermentation step and bacterial strain etc.,, easily be adjusted into the viable count of purpose through not receiving the influence of fermentation, manufacturing step etc.
And, contain functional lactobacillus owing to can make in the cheese that often eats as food, easily capture functions property lactic acid bacteria.In addition, slaking type cheese is owing to compare with sour milk, and pH is high; Fat mass is also many, and the pH buffer capacity is high, can defencive function property lactic acid bacteria receive the influence of hydrochloric acid in gastric juice, bile acid etc.; Prevent that its survival rate from reducing, so also for functional lactobacillus being delivered to the transmission system of the excellence of intestines.
When adding to the useful microorganism that with the functional lactobacillus is representative in the food, be necessary to add, keep to expect the viable count of its effect.Adding in the method that adds the Ruzhong that cheese is arranged with leavening with common cheese in the past owing to compare, be inferior position with cheese milk acid bacterium, might not reach necessary bacterium number or in cooking step, goes out because of heating subtracts.Therefore, can add for the first time with because this problem and useful microorganism that out of use useful functional lactobacillus is representative through the present invention.Above-mentioned useful microorganism contains the high bacterial classification of the functional lactobacillus, the temperature sensitivity that are inappropriate for fermentation step and bacterial strain etc.
In addition, even be under the situation of useful microorganism of representative with the functional lactobacillus that does not have the problems referred to above since with cheese with leavening and usefulness, also be necessary specifically to study to creating conditions.But, according to the present invention, do not carry out this research, just can obtain containing the natural cheese goods of the various useful microorganisms that are representative with the functional lactobacillus.
Further, under the situation of hard class cheese, semi-rigid class cheese, need several months until forming suitable amount of cure.Therefore, in making the cheese step, be added with, be necessary to manage feasible this useful microorganism and can not reduce until proper mature (ripe) period with method of microorganism.But according to the present invention, this useful microorganism of in the cheese of proper mature (ripe), adding aequum gets final product, and also can address this problem.
In addition, the present invention is because with chippy cheese pressurization, reshaping, very hard, the wizened hard food sense that the natural cheese of the slaking type of hard class cheese, semi-rigid class has improves.Therefore, can be formed on frangible and easy edible tissue in the mouth, can expect as hobby property raising with natural cheese goods of novel food sense.
In addition, the present invention when pressurizeing with lower pressure, not only can improve the hobby property that novel food sense realizes, and can give the flexibility that can easily eat and suitable tack.Therefore, even weak children, the old man of masticatory force also can easily eat, further,, the cheese as the functional food that can feel at ease and eat safely can be provided also even dislike absorbing the person of needs of the high cheese of tack.
Further; When interpolation is mixed with microorganism or after before it; Also can add nutrition fortifiers such as food, calcium agent such as mixing hot flavorings, therefore also can easily make the natural cheese goods that not only contain useful microorganism but also given local flavor or trophic function.
Because with chippy cheese pressurization, reshaping, the present invention is different with the manufacturing approach of process cheese, need not the step of heating and melting as stated.Therefore, can not adding fuse salts such as phosphate and citrate fully just can make.So, can suppress can also make and not add and/or the low cheese that adds these salts owing to excess ingestion suppresses the phosphorus of the absorption of calcium, the often interpolation of the salts such as sodium of excess ingestion.
Therefore; The present invention; Created the new classification of " functional cheese product " that contains with the functional lactobacillus the various useful microorganisms that are representative; Under the state of keeping in the past " hobby property " such as local flavors, further expanded the field of " health ", the hobby property of the demand of the various dietetic life that satisfies the consumer can be provided thus effectively, as the trophism of healthy food and the probio function of utilizing useful microorganism to realize.
The specific embodiment
Below the present invention is specified, but the present invention is not limited by the modes of the following stated.And when not showing clearly especially in this specification, % representes weight %.
(becoming the kind of cheese of matrix)
The cheese that mainly uses among the present invention is natural cheese, preferably contains to be selected from least a in special hard cheese, hard cheese and the semi-hard cheese.
As the example of special hard cheese, can enumerate Ba Erma cheese, Ge Lana cheese etc., but the invention is not restricted to this.
As the example of hard cheese, can enumerate up to cheese, edam cheese, Ai Manta and draw cheese, Cheddar etc., but the invention is not restricted to this.
As the example of semi-hard cheese, can enumerate baud Sa Lute cheese, Sheng Baolin cheese, brick type cheese, Roc Fu Er cheese, Sa Musuo cheese, Ma Libo cheese etc., but the invention is not restricted to this.
In the mode of the present invention, also can use the nothing that subtracts the salt natural cheese, do not contain food additives to add natural cheese and/or subtract salt and not have the interpolation natural cheese.Further, can also be the cheese of the nutriture value that can adjust cheese of the present invention that contains under-finished cheese such as lower-fat mozzarella cheese, green cheese.
In this specification; Natural cheese for example comprise portion for the ingredient standard of milk and milk products etc. make (1) described in portions such as (make) breasts " nearly all or a part of protein of the mixture that breast, skimmed milk (part beyond the fat granule that produces when making butter), cream or they mix; solidify through other coagulating agent of enzyme and to obtain curdled milk; remove the cheese that the part of whey obtains by curdled milk; or the cheese that forms of their slakings " and (2) " with breast etc. is that raw material, the manufacturing technology of utilizing the freezing action that contains protein are made, have identical with (1) chemically, physically with sense on the cheese of characteristic ".In addition, in this specification, process cheese comprises " with natural cheese pulverizing, heating and melting, emulsification and the cheese that obtains ".
(becoming the composition of the cheese of matrix)
During cheese reshaping of the present invention, contain under the situation of adhesive, in containing the composition of this adhesive, preferred moisture is less than 50 weight %, and the total content of protein and carbohydrate is more than the 18 weight %.More preferably moisture is below the 48 weight %, and the gross weight of protein and carbohydrate is more than the 21 weight %, and further preferred water is divided into below the 45 weight %, and the gross weight of protein and carbohydrate is more than the 24 weight %.Surpass above-mentioned scope and during excess moisture, or the total content of protein and carbohydrate is when very few, cheese self is soft excessively, or if no protein, carbohydrate more than a certain amount of then is difficult to obtain cohesive again, so not preferred.In order to adjust composition and/or the sense of adjustment food to form above-mentioned scope, the cheese that can make up more than a kind or 2 kinds comes suitably adjustment to form.
In order to improve the food sense; In these cheese; For example can use have softness, the cream cheese of smooth food sense (moisture is that 52 weight %, fat are that 33 weight %, protein are 10%, carbohydrate is 3% composition), stone green cheese with very hard food sense (moisture is that 49 weight %, fat are that 5 weight %, protein are 40%, carbohydrate is 1.5% composition) and have slightly firmly very hard food sense up to cheese (moisture is that 39 weight %, fat are that 30 weight %, protein are 25%, carbohydrate is 1.5% composition) etc., but do not limit especially.
(kind of cheese that can mix in order to adjust composition)
In addition, the composition (composition) in order to adjust the cheese that becomes matrix can make up under-finished cheese such as lower-fat mozzarella cheese, green cheese, or lardy cheese such as cream cheese on the contrary.For example can make up washy cheese such as low cheese of Ba Erma cheese, dry moisture such as powder cheese and cream cheese, toll bar shellfish cheese, Quark Cheese Manufacture, farmer cheese, but the invention is not restricted to this.Also can not only use natural cheese, a part uses process cheese to adjust cohesive and food sense.
And, even be the content of moisture, protein and carbohydrate outside the above-mentioned scope, also can replenish cohesive again through adhesive.
(adhesive)
As adhesive, can use the adhesive of protein main body or the adhesive of carbohydrate main body.Specifically; Can enumerate soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein, glutens etc. such as dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide (for example locust bean gum, guar gum, carrageenan, xanthans, bassora gum, tamarind gum, pectin, Arabic gum, curdlan, tara gum, gellan gum, ghatti gum, CMC, sodium alginate, amylopectin etc.), casein, process cheese, cream cheese or toll bar shellfish cheese, but the invention is not restricted to this.
Adhesive preferably with it alone or in combination directly with the mode of powder or form aqueous solution in chippy cheese.To mix and good dispersion in order making, when adding these adhesives, can to use grease, dextrin as decentralized medium.
(useful microorganism)
Among the present invention, be characterised in that, in chippy natural cheese, be added with and use microorganism.In this specification alleged useful microorganism refer to can oral uptake, have the microorganism of useful effect, for example can on edible or medicine, use.Typically say, for having the microorganism of probio function.Contain the microorganism of functions such as alleviation with adjustment stomach effect, immunostimulatory activity and infection prevention effect, serum cholesterol reduction effect, lactose intolerance and carcinogenic inhibitory action in the probiotic micro-organisms, know for this technical field.Operable useful microorganism is preferably lactic acid bacteria, bifid lactobacillus especially for being selected from lactic acid bacteria, bifid lactobacillus, giving birth at least a useful microorganism in spore Bacillus (Sporobacterium), der Pilz (mould), yeast, the bacterium acidi propionici among the present invention.
As lactic acid bacteria, be preferably the bacterium of Lactobacillus, streptococcus, enterococcus spp, lactococcus, Pediococcus, Leuconostoc.Can enumerate for example lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus casei (Lactobacillus casei), streptococcus thermophilus (Streptococcus thermophilus) etc., but the invention is not restricted to this.
As the bifid lactobacillus; Can enumerate bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis), bifidobacterium catenulatum (Bifidobacterium catenulatum), bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium pseudolongum (Bifidobacterium pseudolongum) etc., but the invention is not restricted to this.
These useful microorganisms contain in cheese of the present invention according to the purpose of the function that has respectively, preferably contain with the amount that shows its function.For example can suitably be set with the feasible cheese of the present invention of the content of microorganism, the microorganism that can absorb the amount that to expect effective function through each meal.
Not limiting especially for the mode of adding these useful microorganisms, when for example adding with the mode of nutrient solution, is Min. in order to make the influence for the cohesive of cheese etc., preferably adds with the mode of high-concentration culturing liquid.
(manufacturing approach of cheese)
The manufacturing approach of cheese of the present invention contains cheese is pulverized, and in the cheese of being pulverized, adds useful microorganism and with their mixture pressurization, reshaping.In addition, their mixture can contain adhesive and/or auxiliary material as required.
(concrete manufacturing approach)
(pulverising step)
According to the present invention, at first utilize proper device that cheese is pulverized.As the method for pulverizing cheese, can use various cutting machines such as meat grinder, various cutting knifes such as frozen food cutting knife, cutmixer, shredding machine, flap mill various mills such as (feather mill), devices such as grinder, pulverizer.
Also can come suitably to regulate the food sense of cheese of the present invention through the breaking method of cheese.For example, pulverize more organizing more of constituting of the casein that has by natural cheese of detailed rules and regulations be destroyed, therefore very hard food sense disappears.Because according to the ability of machine and effect there are differences; Be difficult to compare without exception; But for example compare when frittering cheese with cutting knife classes such as frozen food cutting knifes usually, when pulverizing when utilizing meat grinder etc. to contain the step of stirring, very hard food sense disappears.The cheese of being pulverized exists when multiple, and pulverizing, the mixed method of these cheese do not limited especially, for example can pulverize simultaneously for after pulverizing respectively, carrying out method of mixing or multiple.In addition, through utilizing the cheese combination of different breaking method adjustment, can also give the reinforcement of food sense to resulting goods.
Then, in the cheese of being pulverized, add above-mentioned serviceability microorganism.At this moment, add above-mentioned adhesive as required, add the auxiliary material that appends in addition as required and mix.Method, device to adding do not limit especially, can use the machine that uses in the common food manufacturing industry.
And in this pulverizing, blend step, according to reducing mechanism, mixing arrangement, cheese etc. might be clamminess and inner attached to device.At this moment, preferably with cheese etc. with suitably freezing state pulverizing, mixing so that cheese can not be clamminess.
(pressurization reshaping step)
Among the present invention, in the cheese of being pulverized, be added with microorganism after, pressurize, reshaping.Wherein, As be used to pressurize, the device of reshaping; Can utilize various tablet press machines, pressure forming machine, sushi automatics, laver volume sushi automatics, the extrusion shaping machine that utilizes extruder, oodle maker (pasta machine) etc., but the invention is not restricted to this.For example if use biaxial extruder etc., then can carry out interpolation, mixing and the utilization of useful microorganism continuously to extrude the extrusion forming of carrying out, be suitable as quantity-produced equipment, so preferred.
(for the degassing)
And, because that the cheese of pulverizing for the time being forms is granular, during with chippy cheese set, reshaping, produce the space in inside, when in this space, having oxygen, might be in reshaping cheese in produce mould.Therefore, when the cheese of having desired to make pulverizing, reshaping has the shelf-life of several months as commodity, be necessary to form packing of inner anaerobic.As manner of packing, can replace packing, the interior package dress of deoxidier etc. by using gases.Further, in the gas displacement of cheapness packing, carry out when preferably outgasing (deoxidation) moulding make moulding the not residual oxygen in cheese inside, can improve the keeping quality of goods thus.
(pressurized conditions)
Wherein, Among the present invention, the pressurized conditions during reshaping is through kind or component, the adhesive that adds as required and/or the kind or the deal of auxiliary material of employed cheese; Characteristics such as the conformality that requires through resulting goods in addition,, food sense etc. are suitably selected.For example, then preferably use about 10～500g/cm if carry out the improvement of the food sense of previous described natural cheese simultaneously
2Pressure, more preferably use 10～200g/cm
2Pressure, the further preferred 20～100g/cm that uses
2Pressure, but the invention is not restricted to this.
In the mode of the present invention, can select the condition relevant to make that for flexibility is that load is below the 200g below the 7.5mm, when rupturing, and tack is 4.0 * 10 as the physics value of the resulting invention article after the moulding with rerum natura
-3Below the Nm.If intention is given food sense frangible in mouth to cheese provided by the invention, then preferably adjust pressurized conditions etc. forming above-mentioned rerum natura characteristic value, but be not defined in this especially.
Load, tack are low more preferred more for as the flexibility of the cheese of aforesaid way, fracture the time, but for moulding the present invention article; Tack that must be to a certain degree; In addition, if these goods of imagination transportation etc. must conformality to a certain degree be self-evident then.If so far real achievement of accumulation, then the cheese of aforesaid way has the above flexibility of above, the preferred 3.0mm of 2.0mm, during load, has necessary conformality when having the above fracture of above, the preferred 50g of 30g.In addition, if the cheese of aforesaid way has 1.5 * 10
-3Nm is above, preferred 2.0 * 10
-3The cohesive that Nm is above then has necessary mouldability.But, if through utilizing adhesive etc.,, also can guarantee conformality, mouldability even these numerical value reduce, then as stated when flexibility, tack and fracture load still low more then preferred more, lower limit is not limited.And these rerum natura projects are used physical property measurement device mensuration such as flow graph.
In the mode of the present invention, cheese of the present invention is in the bend test of utilizing flow graph to carry out; Flexibility is 2.0～7.5mm, preferred 3.0～5.0mm; Load is 30～200g, preferred 50～150g during fracture, and in the tack test that utilizes flow graph to carry out, tack is 1.5 * 10
-3～4.0 * 10
-3Nm, preferred 2.0 * 10
-3～4.0 * 10
-3Nm.
(auxiliary material)
In addition, can in chippy cheese, add, mix auxiliary material as required.As auxiliary material, can enumerate food, nutrition fortifier etc.
As food, can enumerate hot flavorings for example, grass class, nut, other dried foods etc., still the invention is not restricted to this.
As hot flavorings, can enumerate for example gamin seed, caraway seeds, pepper, pimiento etc., but the invention is not restricted to this.
As the grass class, can enumerate for example sweet basil, caraway etc., but the invention is not restricted to this.
As nut, for example can enumerate, almond, cashew nut, hazelnut, American pistachios, peanut etc., but the invention is not restricted to this.
As nutrition fortifier, can enumerate for example calcium agent, chalybeate etc., but the invention is not restricted to this.
(blending ratio of cheese)
The blending ratio of cheese of the present invention can suitably be adjusted according to purpose.When combination cheese and auxiliary material, cheese is shared ratio in all, in view of the cohesive again of cheese self; Be preferably all more than 50%, further be preferably all more than 60%, further be preferably all more than 70%; Further be preferably all more than 80%; Further be preferably all more than 90%, further be preferably all more than 95%, but be not defined in this especially.
(fuse salt)
The present invention does not use fuse salt basically or does not carry out heating and melting.But in order to adjust cohesive, also can use fuse salts such as phosphate, citrate, in addition, also can be warmed to useful microorganism a little and can not subtract the degree of going out.But in order not damage the advantage in the food sense of the present invention, and in order to obtain the helpfulness of nutrition aspect, preferred molten salt is a small amount of, also is preferably below 50 ℃ even heat.
(for the food sense)
In the mode of the present invention, use physics value, load and/or the low cheese of tack when flexibility, fracture as the present invention's article.As the physics value of aforesaid way, preferred flexibility is below the 7.5mm, during fracture load for below the 200g and tack be 4.0 * 10
-3Below the Nm.Further preferred flexibility is below the 5.0mm, during fracture load for below the 150g and tack be 4.0 * 10
-3Below the Nm.And load is index frangible in mouth when flexibility and fracture, the index of tack in mouth, being clamminess.In addition, these rerum natura projects are used physical property measurement device mensuration such as flow graph.
(mode of cheese of the present invention)
The mode of cheese provided by the invention is not limited especially, can according to consumer's layer of target, product concept freely design size, shape etc. as the mode of end article.
(demander)
The cheese that contains useful microorganism of the present invention, no matter men and women, old and young are extensively edible by ordinary consumer, are object with the demander of the helpfulness of healthy aspects such as expectation probiotic effect etc. preferably.Particularly can be used for the people that children, old man etc. chew having difficulties property of aspect suitably; Dislike the people of the cheese of high tack owing to the problem of decayed tooth etc. or hobby; And/or need the patient etc. of specific nutrition such as fat constituent, sodium salt restriction, but be not limited thereto.
[embodiment]
Below enumerate embodiment the present invention is explained more specifically, but the invention is not restricted to this.
[embodiment 1]
After will pulverizing with meat grinder (porous plate aperture
) up to cheese 5kg and Cheddar 5kg, fully mix obtaining the cheese mixture.Resulting cheese mixture consist of moisture 37 weight %, protein 26 weight %.In resulting cheese mixture, add viable count 10 with 1% addition
11The Lactobacillus gasseri of cfu/ml (Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution mixes with mixer.Use simple type compression molding machine, this mixture is shaped to the cuboid of 2cm * 4cm * 1.5cm after, stored refrigerated.Refrigerate after 2 days, the result who measures the bacterium number of the lactic acid bacteria in this cheese is about 10
9This lactic acid bacteria of cfu/g.In addition, the cheese of resulting cuboid promptly uses hand to hold and also keeps shape well, but then in mouth, is prone to lose original shape as if eating, and mouthful molten sense well has good food sense.Therefore confirming can be easily with viable bacteria mode capture functions property lactic acid bacteria.
[embodiment 2]
To pulverize with meat grinder (porous plate aperture
) up to cheese 10kg.Cheese consist of moisture 40 weight %, protein 27 weight %.In resulting cheese, add viable count 10 with 1% addition
11The Lactobacillus gasseri of cfu/ml (Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution further adds albumen powder 50g and dextrin 50g carries out premix.When resulting mixture is mixed with biaxial extruder by the nozzle extrusion molding of bore 2cm * 1.5cm.The cheese of cutting institute moulding, behind the sample of the cuboid of formation 2cm * 1.5cm * 4cm, stored refrigerated.Refrigerate after 2 days, the result who measures the bacterium number of the lactic acid bacteria in this cheese contains and has an appointment 10
9This lactic acid bacteria of cfu/g.In addition, the cheese of resulting cuboid promptly uses hand to hold and also has sufficient conformality.Confirming thus can be easily with viable bacteria mode capture functions property lactic acid bacteria.
[embodiment 3]
After will pulverizing with meat grinder (porous plate aperture
) up to cheese 5kg and Cheddar 5kg, fully mix obtaining the cheese mixture.Resulting cheese mixture consist of moisture 37 weight %, protein 26 weight %.In this cheese mixture, add viable count 10 with 2% addition
9The Lactobacillus casei of cfu/ml (Lactobacillus casei OLL2768:FERM BP-11244) nutrient solution 50g carries out premix.When resulting mixture is mixed with biaxial extruder by the nozzle extrusion molding of bore 2cm * 1.5cm.The cheese of cutting institute moulding, behind the sample of the cuboid of formation 2cm * 1.5cm * 4cm, stored refrigerated.Refrigerate after 2 days, the result who measures the bacterium number of the lactic acid bacteria in this cheese contains and has an appointment 10
7This lactic acid bacteria of cfu/g.In addition, the cheese of resulting cuboid promptly uses hand to hold and also has sufficient conformality.
[embodiment 4]
Cheddar 3kg is pulverized with meat grinder (porous plate aperture
).Cheese consist of moisture 35 weight %, protein 26 weight %.In this cheese, add viable count 10 with 1% addition
11The Lactobacillus gasseri of cfu/ml (Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution mixes with mixer.Use simple type compression molding machine, with 100g/cm
2Pressure this mixture is shaped to the cuboid of 45cm * 25cm * 15cm after, stored refrigerated.Refrigerate after 3 days, the result who measures the bacterium number of the lactic acid bacteria in this cheese contains and has an appointment 10
9This lactic acid bacteria of cfu/g.In addition, the cheese of resulting cuboid promptly uses hand to hold and also keeps shape well, but then in mouth, is prone to lose original shape as if eating, and mouthful molten sense well has good food sense.
(evaluation of load when utilizing flexibility that bend test carries out) with fracture
Make the cheese that obtains among the embodiment 4 form the shape of 45mm * 15mm * 8mm, preserve down, regulate product temperature and form sample at 10 ℃.With sample carry put be adjusted into brace table at interval the bend test of 30mm with connector (motionless industrial society system) on; When sample central authorities are applied load with profile of tooth plunger (profile of tooth pressure bar A, motionless industrial society system) (sample stage rate of climb 2cm/ minute); The distance that mensuration is pressed into plunger (mm) is crooked until sample; As the value of flexibility, this moment, sample was applied to stress on the plunger as when fracture load (g).Load was 63g when the flexibility of the cheese of embodiment 4 was 4.8mm, fracture.
(the tack evaluation that utilizes adhiesion test to carry out)
Product temperature being adjusted to the cheese that obtains among 10 ℃ the embodiment 4 is fixed on the sample stage; Use
cylindrical stainless steel plunger; After making plunger in sample, be absorbed in 6mm with 15cm/ minute speed rising sample stage; With identical speed decline sample stage; The merit that mensuration is applied when extracting plunger out by sample is as the numerical value of tack.The tack of the cheese of embodiment 4 is 3.7 * 10
-3Nm.
Industrial applicibility
Through cheese and the manufacturing approach thereof that contains useful microorganism provided by the invention; Can in being difficult to contain the cheese of useful microorganism, contain useful microorganism with the state that keeps viable count with the viable bacteria mode in the past; Only just can enjoy the useful effect of useful microorganism with the useful microorganisms such as mode capture functions property lactic acid bacteria of viable bacteria through edible this cheese.
Claims (20)
1. the cheese that contains useful microorganism, the mixture pressurization reshaping that will contain chippy cheese and useful microorganism forms.
2. the cheese that contains useful microorganism according to claim 1, wherein, useful microorganism be selected from lactic acid bacteria, bifid lactobacillus, give birth in spore Bacillus, mould and the yeast more than a kind or 2 kinds.
3. the cheese that contains useful microorganism according to claim 1 and 2, wherein, cheese contains and is selected from least a in special hard cheese, hard cheese and the semi-hard cheese.
4. according to any described cheese that contains useful microorganism in the claim 1～3, wherein, mixture contains adhesive.
5. the cheese that contains useful microorganism according to claim 4; Wherein, adhesive is to be selected from least a in dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide, casein, process cheese, soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein and the gluten.
6. according to any described cheese that contains useful microorganism in the claim 1～5, wherein, mixture contains auxiliary material.
7. the cheese that contains useful microorganism according to claim 6, wherein, auxiliary material is food and/or nutrition fortifier.
8. according to any described cheese that contains useful microorganism in the claim 1～7, contain useful microorganism with the mode of viable bacteria.
9. according to any described cheese that contains useful microorganism in the claim 1～8, wherein, useful microorganism contains Lactobacillus gasseri at least.
10. according to any described cheese that contains useful microorganism in the claim 1～9, wherein, useful microorganism contains Lactobacillus casei at least.
11., do not contain fuse salt according to any described cheese that contains useful microorganism in the claim 1～10.
12. according to any described cheese that contains useful microorganism in the claim 1～11, wherein, in the bend test of utilizing flow graph to carry out, flexibility is below the 7.5mm, and in the tack test, tack is 4.0 * 10
-3Below the Nm.
13. according to any described cheese that contains useful microorganism in the claim 1～12; Wherein, in the bend test of utilizing flow graph to carry out, flexibility is that load is below the 200g below the 7.5mm, when rupturing; And in the tack test, tack is 4.0 * 10
-3Below the Nm.
14. contain the manufacturing approach of the cheese of useful microorganism, contain:
With the step of cheese pulverizing,
In the cheese of being pulverized, add useful microorganism and adhesive as required and/or auxiliary material, and the step of mixing,
Step with resulting mixture pressurization, reshaping.
15. method according to claim 14, wherein, in the composition of the composition of the cheese in the mixture when reshaping or cheese and adhesive, moisture is below the 50 weight %, and the total content of protein and carbohydrate is more than the 18 weight %.
16. it is, wherein, in the step of step of pulverizing and/or mixing, that cheese is freezing according to claim 14 or 15 described methods.
17. according to any said method in the claim 14～16, wherein, reshaping when mixture is outgased.
18., wherein, do not add fuse salt and mix according to any said method in the claim 14～17.
19. according to any said method in the claim 14～18, wherein, extrusion forming is with 10～500g/cm
2Pressure carry out.
20. according to any said method in the claim 14～19, wherein, extrusion forming is with 10～200g/cm
2Pressure carry out.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-005565 | 2010-01-14 | ||
| JP2010005565 | 2010-01-14 | ||
| JP2010006513 | 2010-01-15 | ||
| JP2010-006513 | 2010-01-15 | ||
| PCT/JP2011/050554 WO2011087090A1 (en) | 2010-01-14 | 2011-01-14 | Cheese containing useful microorganism, and process for production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102695424A true CN102695424A (en) | 2012-09-26 |
| CN102695424B CN102695424B (en) | 2015-08-19 |
Family
ID=44304359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201180005305.6A Expired - Fee Related CN102695424B (en) | 2010-01-14 | 2011-01-14 | Cheese containing useful microorganism and manufacture method thereof |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5837423B2 (en) |
| CN (1) | CN102695424B (en) |
| HK (1) | HK1176240A1 (en) |
| WO (1) | WO2011087090A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114258957A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Viable bacteria reproduced cheese stick and preparation method thereof |
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| JPS61227736A (en) * | 1985-04-02 | 1986-10-09 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | Production of cheese having fibrous tissue |
| JPS61249342A (en) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | Continuous production of process cheese |
| JPH09299026A (en) * | 1996-05-09 | 1997-11-25 | Rokko Bataa Kk | Press-molded cheese product and its product |
| JP2001275564A (en) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | New fresh cheese |
| JP2002515226A (en) * | 1998-05-19 | 2002-05-28 | フロマージユリー・ベル | Method for producing a novel cheese product by treating starting materials |
| JP2005348697A (en) * | 2004-06-14 | 2005-12-22 | Meiji Milk Prod Co Ltd | Process cheese and method for producing the same |
| CN101340818A (en) * | 2005-12-21 | 2009-01-07 | 明治乳业株式会社 | Processed cheese and method for production thereof |
| CN101583283A (en) * | 2007-01-18 | 2009-11-18 | 明治乳业株式会社 | Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same |
| CN102098924A (en) * | 2008-07-17 | 2011-06-15 | 明治乳业株式会社 | Cheese and method for producing the same |
| CN102164498A (en) * | 2008-09-24 | 2011-08-24 | 保健然有限公司 | Method and equipment for preparing cheese or a cheese product |
-
2011
- 2011-01-14 CN CN201180005305.6A patent/CN102695424B/en not_active Expired - Fee Related
- 2011-01-14 WO PCT/JP2011/050554 patent/WO2011087090A1/en active Application Filing
- 2011-01-14 JP JP2011550019A patent/JP5837423B2/en active Active
-
2013
- 2013-03-04 HK HK13102685.1A patent/HK1176240A1/en not_active IP Right Cessation
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Cited By (1)
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| CN114258957A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Viable bacteria reproduced cheese stick and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5837423B2 (en) | 2015-12-24 |
| CN102695424B (en) | 2015-08-19 |
| WO2011087090A1 (en) | 2011-07-21 |
| HK1176240A1 (en) | 2013-07-26 |
| JPWO2011087090A1 (en) | 2013-05-20 |
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