CN102695424B - Cheese containing useful microorganism and manufacture method thereof - Google Patents
Cheese containing useful microorganism and manufacture method thereof Download PDFInfo
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- CN102695424B CN102695424B CN201180005305.6A CN201180005305A CN102695424B CN 102695424 B CN102695424 B CN 102695424B CN 201180005305 A CN201180005305 A CN 201180005305A CN 102695424 B CN102695424 B CN 102695424B
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- cheese
- useful microorganism
- natural cheese
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
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Abstract
The object of the invention is to, provide can manufacture with viable bacteria mode contain the cheese of useful microorganism manufacture method and by this manufacture method manufacture containing the cheese of useful microorganism.This manufacture method contains to be pulverized cheese, in pulverized cheese, add useful microorganism, and by the pressurization of their mixture, reshaping.By this manufacture method, the useful microorganism of desired content can be contained in viable bacteria mode, by the edible cheese utilizing the method to manufacture, just can absorb useful microorganism in viable bacteria mode easily.
Description
Technical field
The present invention relates to the cheese containing useful microorganism and manufacture method thereof.
Background technology
Usually, natural cheese is roughly divided into hard cheese, semi-hard cheese, soft cheese etc., and if then classify according to slaking or fermentation process respectively, then the whole world has manufactured the cheese of more than 2000 kinds.But, according to the requirement of the further market development, consumer, there is in the local flavor alone had to make cheese the change of other local flavor widely, developing the cheese that with the addition of with the foodstuffs such as hot flavorings, condiment, fruit, vegetables, beast meat products, the dairy products flavor substance that is representative etc.
As manufacturing the method in the past of this cheese, can enumerate such as to the cheese straw added in method, the in the mill way of flavor substance that adds the Ruzhong having cheese fill on the surface flavor substance method, in cheese straw, add flavor substance and the method etc. making the method for its slaking or be sprinkling upon by flavor substance after curing on cheese by certain methods.
In addition, in order to enjoy food and the cheese of various local flavor simultaneously, known chippy cheese to be mixed with various food, carry out pressurized adhesion, shaping with higher pressure, manufacture the method (patent document 1) of the cheese product of food integration type thus.
Food as preference is developed, and on the other hand, in recent years as improve gut flora balance, bring the flexible Application of the functional lactobacillus such as probio in food of the viable bacteria additive of useful effect to be studied to animal thus.The manufacture of the food such as the Yoghourt that particularly can directly eat, the interpolation processing of various food to be studied.
But, different from the situation that Yoghourt contains functional lactobacillus, in order to make cheese contain functional lactobacillus, there is a lot of problem.Such as functional lactobacillus, produces the viewpoints such as the generation of the cheesy flavor ability or maturing process and considers from lactic acid, the adaptive as cheese milk acid bacterium is mostly low, when utilizing above-mentioned lactic acid bacteria, can not reach as goods slaking of fermenting fully.
When manufacturing natural cheese, consider to adding while cheese milk acid bacterium is added in the Ruzhong having cheese and add functional lactobacillus.But now, adding the competitive relation of Ruzhong generation functional lactobacillus and the cheese milk acid bacterium having cheese.Now, if functional lactobacillus and cheese milk acid bacterium are in a ratio of inferior position, then the problems such as necessary bacterium number are not reached after producing fermentation.In this case, be necessary to adjust the sour kind of bacterium of the cheese milk combined or the manufacturing condition of cheese straw.
In addition, in the manufacture of natural cheese, in order to promote that Cheesecake sheet is discharged whey and carried out cooking step (heating steps) to adjust moisture, but according to the kind of functional lactobacillus, likely subtract in this heating steps and go out.
In addition, the known technology containing other lactic acid bacteria as the adjunct culture different from leavening in patent document 2 ~ 6, but existence is necessary for the problem such as specific adjunct culture or required other cooking conditions.
As mentioned above, with natural cheese with the functional lactobacillus be added with together with lactic acid bacteria as in the method for viable bacteria, be necessary to solve the functional lactobacillus met for adding and suitably adjust the technical problems such as the manufacturing step of cheese.
Further, when the slaking type natural cheese of the hard such as Cheddar or Gouda cheese, semi-rigid class, due to until preferred amount of cure needs several moon, the bacterium number managing to make added functional lactobacillus remain necessary in cheese therefore must be carried out.This contains on the natural cheese of useful functional lactobacillus in manufacture becomes problem.
On the other hand, when manufacturing process cheese, adopt the step of emulsification by the raw material natural cheese heating and melting of formation.Usually, lactic acid bacteria subtracts in this heating and melting stage goes out, and can not obtain the cheese containing viable bacteria.
As the method solving this problem, Patent Document 7 discloses can not to be subtracted by lactic acid bacteria after product temperature is reduced to heating and melting and to go out and process cheese has in the stage of the temperature of mobility, add, lactic acid bacteria needed for mixing and the process cheese containing survival lactic acid bacteria that obtains.But the cheese obtained by the method is general processed cheese food, can not maintain the local flavor etc. that natural cheese has itself.In addition, owing to being necessary can not subtract lactic acid bacteria to go out and interpolation mixing is carried out in process cheese under having the temperature of mobility, required strict temperature treatment or pH adjustment.
[prior art document]
[patent document]
[patent document 1] Japanese Unexamined Patent Publication 9-299026
[patent document 2] United States Patent (USP) No. 4976975 description
[patent document 3] European Patent Publication No. 1862076 description
[patent document 4] Japanese Unexamined Patent Publication 7-236484 publication
[patent document 5] patent No. 3181033 publication
[patent document 6] International Publication No. 82/03971 pamphlet
[patent document 7] Japanese Unexamined Patent Publication 2005-348697 publication
Summary of the invention
The object of the invention is to, the cheese manufactured easily containing the useful microorganism being representative using the functional lactobacillus useful as probio is provided, solve above-mentioned the problems of the prior art, containing the useful microorganism being representative with useful functional lactobacillus still survived in the food that cheese etc. can be made thus easily to absorb.Further aim of the present invention is, provides and utilizes the method manufacture, the cheese of the excellent effect of useful microorganism that the functional lactobacillus that can enjoy still to survive thus is representative.
In view of above-mentioned problem in the past, the present inventor carries out furtheing investigate rear discovery, by disposable for natural cheese pulverizing, wherein with useful microorganisms such as the mode mixed function lactic acid bacterias of viable bacteria, by the pressurization of this mixture, reshaping, obtain the cheese containing the useful microorganism still survived thus, thus complete the present invention.
That is, the invention provides following [1] ~ [20].
[1] cheese containing useful microorganism, forms the mixture pressurization reshaping containing chippy cheese and useful microorganism.
[2] cheese containing useful microorganism recorded in [1], wherein, useful microorganism is one kind or two or more for what be selected from lactic acid bacteria, Bacillus bifidus, raw spore Bacillus (Sporobacterium), Molds and yeasts.
[3] cheese containing useful microorganism recorded in [1] or [2], wherein, cheese contains at least one be selected from special hard cheese, hard cheese and semi-hard cheese.
[4] cheese containing useful microorganism that in [1] ~ [3], any one is recorded, wherein, mixture contains adhesive.
[5] cheese containing useful microorganism recorded in [4], wherein, adhesive is be selected from least one 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 gluten.
[6] cheese containing useful microorganism that in [1] ~ [5], any one is recorded, wherein, mixture contains auxiliary material.
[7] cheese containing useful microorganism recorded in [6], wherein, auxiliary material is food and/or nutrition fortifier.
[8] cheese containing useful microorganism that in [1] ~ [7], any one is recorded, contains useful microorganism in the mode of viable bacteria.
[9] cheese containing useful microorganism that in [1] ~ [8], any one is recorded, wherein, useful microorganism is at least containing Lactobacillus gasseri (Lactobacillus gasseri).
[10] cheese containing useful microorganism that in [1] ~ [9], any one is recorded, wherein, useful microorganism is at least containing Lactobacillus casei (Lactobacillus casei).
[11] cheese containing useful microorganism that in [1] ~ [10], any one is recorded, not containing fuse salt.
[12] cheese containing useful microorganism that in [1] ~ [11], any one is recorded, wherein, in the bend test utilizing flow graph to carry out, flexibility is below 7.5mm, and in tack test, tack is 4.0 × 10
-3below Nm.
[13] cheese containing useful microorganism that in [1] ~ [12], any one is recorded, wherein, in the bend test utilizing flow graph to carry out, flexibility be below 7.5mm, fracture time load be below 200g, and in tack test, tack is 4.0 × 10
-3below Nm.
The manufacture method of the cheese [14] containing useful microorganism, contains:
By the step that cheese is pulverized,
In pulverized cheese, add useful microorganism and adhesive as required and/or auxiliary material, and carry out the step that mixes,
By the step of the pressurization of obtained mixture, reshaping.
[15] method recorded in [14], wherein, in the composition of the composition of the cheese in the mixture when reshaping or cheese and adhesive, moisture is less than 50 % by weight, and the total content of protein and carbohydrate is more than 18 % by weight.
[16] method recorded in [14] or [15], wherein, in the step of pulverizing and/or the step of mixing, cheese is freezing.
[17] method that in [14] ~ [16], any one is recorded, wherein, reshaping while mixture is degassed.
[18] method that in [14] ~ [17], any one is recorded, wherein, does not add fuse salt to mix.
[19] method that in [14] ~ [18], any one is recorded, wherein, extrusion forming is with 10 ~ 500g/cm
2pressure carry out.
[20] method that in [14] ~ [19], any one is recorded, wherein, extrusion forming is with 10 ~ 200g/cm
2pressure carry out.
According to the present invention, be characterised in that, pulverized by natural cheese, adding, mix with functional lactobacillus in chippy natural cheese is the useful microorganism of representative, then pressurizes, reshaping.Therefore, can not be heated or the impact of competitive relation with other lactic acid bacteria, so in manufacturing step etc., without the need to the special consideration for maintaining viable bacteria.Such as, due to thalline can not be damaged because of heat, there is no need the optimization etc. of finished product temperature with transitivity of carrying out process cheese when adding thalline the method as added thalline in process cheese.In addition, by adding the lactic acid bacteria culture etc. being adjusted to the bacterium number of target, the cheese of the useful microorganism containing aequum can be obtained.
That is, first to be had nothing to do with the adaptive of useful microorganism in preparation of cheese by the present invention, freely manufacture the natural cheese goods containing the useful microorganisms such as the useful function of functional lactobacillus can expect to(for) organism.Further, the microbe species being unsuitable for fermentation step, microbe species and bacterial strain etc. that temperature sensitivity is high can being utilized, by not being subject to the impact of fermentation, manufacturing step etc., being easily adjusted to the viable count of object.
And, owing to can make containing functional lactobacillus in the cheese that often eats as food, can capture functions lactic acid bacteria easily.In addition, slaking type cheese is due to compared with Yoghourt, and pH is high; fat mass is also many, and pH buffer capacity is high, can defencive function lactic acid bacteria by the impact of hydrochloric acid in gastric juice, bile acid etc.; prevent its survival rate from reducing, so also for functional lactobacillus being delivered to the transmission system of the excellence of intestines.
When being added in food by the useful microorganism taking functional lactobacillus as representative, be necessary the viable count adding, keep expecting its effect.In the past add in the method adding the Ruzhong having cheese together with common cheese leavening, due to compared with cheese milk acid bacterium, be inferior position, likely do not reach necessary bacterium number or to subtract because of heating in cooking step and go out.Therefore, can be added for the first time by the present invention with the useful microorganism that non-serviceable useful functional lactobacillus is representative due to this problem.Above-mentioned useful microorganism contains the functional lactobacillus being unsuitable for fermentation step, bacterial classification and bacterial strain etc. that temperature sensitivity is high.
In addition, even with the useful microorganism not having the functional lactobacillus of the problems referred to above to be representative when, due to cheese leavening and use, be also necessary specifically to study manufacturing condition.But, according to the present invention, do not carry out this research, just can obtain the natural cheese goods containing the various useful microorganism taking functional lactobacillus as representative.
Further, when hard class cheese, semi-rigid class cheese, until form suitable amount of cure to need several moon.Therefore, be added with in method of microorganism in manufacture cheese step, be necessary to carry out management and this useful microorganism can not be reduced until proper mature (ripe) period.But, according to the present invention, in the cheese of proper mature (ripe), add this useful microorganism of aequum, also can solve this problem.
In addition, the present invention is due to by the pressurization of chippy cheese, reshaping, and very hard, the wizened hard sense of food that the natural cheese of the slaking type of hard class cheese, semi-rigid class has improves.Therefore, frangible in mouth and easy edible tissue can be formed in, can expect that the hobby as the natural cheese goods with novel sense of food improves.
In addition, the present invention, when pressurizeing with lower pressure, not only can improve the hobby that novel sense of food realizes, and can give the flexibility and suitable tack that can easily eat.Therefore, even weak children of masticatory force, old man, also easily can eat, further, even do not like the person of needs absorbing the high cheese of tack, also can be provided as and can feel at ease and the cheese of functional food edible safely.
Further, after while interpolation is mixed with use microorganism or before it, also can add the nutrition fortifiers such as food, calcium agent such as mixing hot flavorings, therefore also can easily manufacture not only containing useful microorganism but also the natural cheese goods imparting local flavor or trophic function.
Due to described above by chippy cheese pressurization, reshaping, the present invention is different from the manufacture method of process cheese, without the need to the step of heating and melting.Therefore, can not add the fuse salt such as phosphate and citrate completely just can manufacture.So, the interpolation of the salts such as the sodium of the phosphorus of the absorption suppressing calcium due to excess ingestion, often excess ingestion can be suppressed, can also manufacture and not add and/or the cheese of low these salts of interpolation.
Therefore, the present invention, create the new classification of " the functional cheese product " containing the various useful microorganism taking functional lactobacillus as representative, under the state maintaining " hobbies " such as local flavors in the past, further expand the field of " health ", effectively can provide the hobby of the demand of the various dietetic life meeting consumer thus, as the trophism of healthy food and the probio function that utilizes useful microorganism to realize.
Detailed description of the invention
Below the present invention is specifically described, but the present invention is not limited by each mode of the following stated.And when not expressing especially in this description, % represents % by weight.
(becoming the kind of cheese of matrix)
In the present invention, the main cheese used is natural cheese, preferably containing at least one be selected from special hard cheese, hard cheese and semi-hard cheese.
As the example of special hard cheese, Ba Erma cheese, Ge Lana cheese etc. can be enumerated, but the present invention is not limited thereto.
As the example of hard cheese, Gouda cheese can be enumerated, edam cheese, Ai Manta draw cheese, Cheddar etc., but the present invention is not limited thereto.
As the example of semi-hard cheese, baud Sa Lute cheese, Sheng Baolin cheese, brick cheese, Roc Fu Er cheese, Pehanorm rope cheese, Ma Libo cheese etc. can be enumerated, but the present invention is not limited thereto.
In a mode of the present invention, also can use less salt natural cheese, containing food additives without adding natural cheese and/or less salt without interpolation natural cheese.Further, can also for the cheese that can adjust the nutriture value of cheese of the present invention containing the under-finished cheese such as lower-fat mozzarella cheese, green cheese.
In this description, the portion that natural cheese such as comprises for the ingredient standard etc. of milk and milk products makes (1) described in (breast waits portion to make) " newborn, skimmed milk (part beyond the fat granule produced when manufacturing butter), cream or their nearly all or a part of protein of mixture of mixing, solidify by other coagulating agent of enzyme and obtain curdled milk, the cheese that the part removing whey by curdled milk obtains, or the cheese of their slakings " and (2) " with breast etc. for raw material, the manufacturing technology of the freezing action containing protein is utilized to manufacture, have identical with (1) chemically, physically with the cheese of characteristic in sense ".In addition, in this description, process cheese comprises " by natural cheese pulverizing, heating and melting, emulsification and the cheese obtained ".
(becoming the composition of the cheese of matrix)
During cheese reshaping of the present invention, when containing adhesive, in the composition containing this adhesive, preferred moisture is less than 50 % by weight, and the total content of protein and carbohydrate is more than 18 % by weight.More preferably moisture is less than 48 % by weight, and the gross weight of protein and carbohydrate is more than 21 % by weight, and further preferred water is divided into less than 45 % by weight, and the gross weight of protein and carbohydrate is more than 24 % by weight.Exceed above-mentioned scope and excess moisture time, or when the total content of protein and carbohydrate is very few, cheese self is excessively soft, if or without a certain amount of above protein, carbohydrate, be difficult to obtain cohesive again, so not preferred.In order to carry out the composition that adjusts to form above-mentioned scope and/or adjustment sense of food, one kind or two or more cheese can be combined and suitably adjust composition.
In order to improve sense of food, in these cheese, such as can use and there is softness, (moisture is 52 % by weight to the cream cheese of smooth sense of food, fat is 33 % by weight, protein is 10%, carbohydrate is the composition of 3%), stone and there is the green cheese of very hard sense of food (moisture is 49 % by weight, fat is 5 % by weight, protein is 40%, carbohydrate is the composition of 1.5%), and it is slightly hard and there is the Gouda cheese of very hard sense of food (moisture is 39 % by weight, fat is 30 % by weight, protein is 25%, carbohydrate is the composition of 1.5%) etc., but without particular limitation of.
(kind of cheese that can mix in order to adjusting component)
In addition, in order to adjust the composition (composition) of the cheese becoming matrix, the under-finished cheese such as lower-fat mozzarella cheese, green cheese can be combined, or the lardy cheese such as cream cheese on the contrary.Such as can combine the washy cheese such as the low cheese of the moisture such as Ba Erma cheese, dry powder cheese and cream cheese, toll bar shellfish cheese, Quark Cheese Manufacture, farmer cheese, but the present invention is not limited thereto.Also not only can use natural cheese, a part uses process cheese to adjust cohesive and sense of food.
And, even if be the content of moisture outside above-mentioned scope, protein and sugar class, also cohesive again can be supplemented by adhesive.
(adhesive)
As adhesive, the adhesive of protein main body or the adhesive of carbohydrate main body can be used.Specifically, dextrin can be enumerated, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide (such as 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, the soft cheeses such as cream cheese or toll bar shellfish cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein, gluten etc., but the present invention is not limited thereto.
Adhesive preferably by its alone or in combination direct with the mode of powder or formed aqueous solution in chippy cheese.In order to make mixing and good dispersion, when adding these adhesives, grease, dextrin can be used as decentralized medium.
(useful microorganism)
In the present invention, be characterised in that, be added with in chippy natural cheese and use microorganism.Useful microorganism alleged in this description refer to can oral uptake, there is the microorganism of useful effect, such as can use on edible or medicine.Typically, for having the microorganism of probio function.Containing the microorganism with functions such as adjustment stomach effect, immunostimulatory activity and infection prevention effect, serum cholesterol reducing effect, the alleviation of lactose intolerance and carcinogenic inhibitory action in probiotic micro-organisms, know for this technical field.In the present invention, operable useful microorganism is for being selected from the useful microorganism of at least one in lactic acid bacteria, Bacillus bifidus, raw spore Bacillus (Sporobacterium), der Pilz (mould), yeast, bacterium acidi propionici, is particularly preferably lactic acid bacteria, Bacillus bifidus.
As lactic acid bacteria, be preferably the bacterium of Lactobacillus, streptococcus, enterococcus spp, lactococcus, Pediococcus, Leuconostoc.Such as lactobacillus bulgaricus (Lactobacillusbulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus gasseri (Lactobacillusgasseri), Lactobacillus casei (Lactobacillus casei), streptococcus thermophilus (Streptococcusthermophilus) etc. can be enumerated, but the present invention is not limited thereto.
As Bacillus bifidus, bifidobacterium bifidum (Bifidobacterium bifidum) can be enumerated, 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 present invention is not limited thereto.
These useful microorganisms, according to the object of the function had respectively containing in cheese of the present invention, preferably contain with the amount showing its function.Such as suitably can be set with and make, by the cheese of the present invention of each meal, the microorganism of the amount can expecting effective function can be absorbed with the content of microorganism.
For the mode of adding these useful microorganisms without particular limitation of, such as, when adding in the mode of nutrient solution, in order to the impact making the cohesive etc. for cheese is Min., preferably add in the mode of high-concentration culturing liquid.
(manufacture method of cheese)
The manufacture method of cheese of the present invention, pulverizes containing by cheese, in pulverized cheese, adds useful microorganism, and by the pressurization of their mixture, reshaping.In addition, their mixture can contain adhesive and/or auxiliary material as required.
(concrete manufacture method)
(pulverising step)
According to the present invention, suitable device is first utilized to be pulverized by cheese.As the method pulverizing cheese, the various cutting machines such as meat grinder can be used, the various cutting knifes such as frozen food cutting knife, cutmixer, the various mills such as shredding machine, flap mill (feather mill), the device such as grinder, pulverizer.
Also the sense of food of cheese of the present invention suitably can be regulated by the breaking method of cheese.Such as, pulverize more destroyed, the therefore very hard sense of food of organizing of forming of the casein that more detailed rules and regulations are had by natural cheese disappears.Due to the ability according to machine, effect there are differences, be difficult to compare without exception, but such as usual compared with when frittering cheese by cutting knife classes such as frozen food cutting knifes, utilize meat grinder etc. containing when pulverizing while the step stirred, very hard sense of food disappears.When the cheese pulverized exists multiple, to the pulverizing of these cheese, mixed method without particular limitation of, such as the method for carrying out mixing after pulverizing respectively or multiplely can to pulverize simultaneously.In addition, by the cheese combination by utilizing different breaking method adjustment, the strengthening of sense of food can also be given to obtained goods.
Then, in pulverized cheese, above-mentioned serviceability microorganism is added.Now, add above-mentioned adhesive as required, add additional auxiliary material as required to mix in addition.To add method, device without particular limitation of, the machine used in common food preparation industry can be used.
And in this pulverizing, blend step, according to reducing mechanism, mixing arrangement, cheese etc. are likely clamminess and are attached to device inside.Now, preferably cheese etc. is pulverized with suitably freezing state, mixed cheese can not be clamminess.
(pressurization reshaping step)
In the present invention, be added with in pulverized cheese with after microorganism, carry out pressurizeing, reshaping.Wherein, as for pressurizeing, the device of reshaping, various tablet press machine, pressure forming machine, sushi automatics, laver roll sushi automatics, the extrusion shaping machine utilizing extruder, oodle maker (pastamachine) etc. can be utilized, but the present invention is not limited thereto.If such as use biaxial extruder etc., then can carry out the interpolation of useful microorganism, mixing and utilization continuously and extrude the extrusion forming carried out, be suitable as quantity-produced equipment, so preferably.
(for degassed)
And, because the cheese pulverized for the time being is formed granular, during by chippy cheese set, reshaping, in generation space, inside, when there is oxygen in this space, produce mould in the cheese likely in reshaping.Therefore, make pulverizing, shelf-life that the cheese of reshaping has several months as commodity time, be necessary to form packing of inner anaerobic.As manner of packing, package dress etc. in gas displacement packaging, deoxidier can be used.Further, in the gas displacement packaging of cheapness, carry out the not residual oxygen in the shaping cheese inside having made shaping while preferably carrying out degassed (deoxidation), the keeping quality of goods can be improved thus.
(pressurized conditions)
Wherein, in the present invention, pressurized conditions during reshaping, passes through the kind of used cheese or the kind of component, the adhesive added as required and/or auxiliary material or deal, in addition, pass through the characteristic such as conformality, sense of food that obtained goods require etc. suitably to select.If such as carry out the improvement of the sense of food of previously described natural cheese simultaneously, then preferably use about 10 ~ 500g/cm
2pressure, more preferably use 10 ~ 200g/cm
2pressure, further preferably use 20 ~ 100g/cm
2pressure, but the present invention is not limited thereto.
In a mode of the present invention, the physics value that the condition relevant to physical property makes as the invention product obtained after shaping can be selected, for flexibility be below 7.5mm, fracture time load be below 200g, and tack is 4.0 × 10
-3below Nm.If intention gives sense of food frangible in mouth to cheese provided by the invention, then preferably adjust pressurized conditions etc. to form above-mentioned physical property characteristic value, but be not particularly limited in this.
For the cheese as aforesaid way flexibility, fracture time load, tack, more low more preferred, but in order to shaping product of the present invention, must tack to a certain degree, in addition, if these goods of imagination transport etc., then must conformality to a certain degree be self-evident.If accumulation real achievement so far, then the cheese of aforesaid way has the flexibility of more than 2.0mm, preferably more than 3.0mm, when having a fracture of more than 30g, preferably more than 50g during load, has necessary conformality.In addition, if the cheese of aforesaid way has 1.5 × 10
-3more than Nm, preferably 2.0 × 10
-3the cohesive of more than Nm, then have necessary mouldability.But, if by utilizing adhesive etc., even if these numerical value reduces, also can guarantee conformality, mouldability, then as mentioned above flexibility, tack and fracture time load still lower then more preferred, lower limit is not limited.And these physical property projects use the instrument for measuring of physical properties such as flow graph to measure.
In a mode of the present invention, cheese of the present invention, in the bend test utilizing flow graph to carry out, flexibility is 2.0 ~ 7.5mm, preferably 3.0 ~ 5.0mm, during fracture, load is 30 ~ 200g, preferably 50 ~ 150g, and in the tack test utilizing flow graph to carry out, tack is 1.5 × 10
-3~ 4.0 × 10
-3nm, preferably 2.0 × 10
-3~ 4.0 × 10
-3nm.
(auxiliary material)
In addition, can add in chippy cheese as required, mix auxiliary material.As auxiliary material, food, nutrition fortifier etc. can be enumerated.
As food, such as hot flavorings, careless class, nut, other dried foods etc. can be enumerated, but the present invention is not limited thereto.
As hot flavorings, such as gamin seed, caraway seeds, pepper, pimiento etc. can be enumerated, but the present invention is not limited thereto.
As careless class, such as sweet basil, caraway etc. can be enumerated, but the present invention is not limited thereto.
As nut, can enumerate such as, almond, cashew nut, hazelnut, American pistachios, peanut etc., but the present invention is not limited thereto.
As nutrition fortifier, such as calcium agent, chalybeate etc. can be enumerated, but the present invention is not limited thereto.
(blending ratio of cheese)
The blending ratio of cheese of the present invention, suitably can adjust according to object.When combination cheese and auxiliary material, the ratio that cheese is shared in entirety, in view of the cohesive again of cheese self, be preferably all more than 50%, more preferably all more than 60%, more preferably all more than 70%, more preferably all more than 80%, more preferably all more than 90%, more preferably all more than 95%, but be not particularly limited in this.
(fuse salt)
The present invention does not substantially use fuse salt or does not carry out heating and melting.But in order to adjust cohesive, also can use the fuse salt 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 to not damage the advantage in sense of food of the present invention, and in order to obtain the helpfulness of nutrition aspect, preferred molten salt is a small amount of, even if heat also be preferably less than 50 DEG C.
(for sense of food)
In a mode of the present invention, be used as the physics value of product of the present invention, load and/or tack low cheese when flexibility, fracture.As the physics value of aforesaid way, preferred flexibility is below 7.5mm, fracture time load be below 200g and tack is 4.0 × 10
-3below Nm.Further preferably flexibility be below 5.0mm, fracture time load be below 150g and tack is 4.0 × 10
-3below Nm.And when flexibility and fracture, load is index frangible in mouth, and tack is the index be clamminess in mouth.In addition, these physical property projects use the instrument for measuring of physical properties such as flow graph to measure.
(mode of cheese of the present invention)
To the mode of cheese provided by the invention without particular limitation of, can according to consumer's layer of target, product concept freely design size, shape etc. as the mode of end article.
(demander)
Cheese containing useful microorganism of the present invention, no matter men and women, old and young, extensively eaten by ordinary consumer, preferably to expect that the demander of the helpfulness of the healthy aspects such as probiotic effect etc. is for object.The people of having difficulties property of aspect particularly can be chewed suitably for children, old man etc., the people of the cheese of high tack is not liked due to the problem of decayed tooth etc. or hobby, and/or need the patient etc. of the specific nutrition restriction such as fat constituent, sodium salt, but be not limited thereto.
[embodiment]
Below enumerate embodiment and more specific description is carried out to the present invention, but the present invention is not limited thereto.
[embodiment 1]
By Gouda cheese 5kg and Cheddar 5kg meat grinder (porous plate aperture
) after pulverizing, be fully mixed to get cheese mix.The cheese mix obtained consist of moisture 37 % by weight, protein 26 % by weight.Viable count 10 is added with 1% addition in obtained cheese mix
11lactobacillus gasseri (the Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution of cfu/ml, mixes with mixer.Use simple type tabletting forming machine, after this mixture being shaped to the cuboid of 2cm × 4cm × 1.5cm, stored refrigerated.Refrigerate after 2 days, the result measuring the bacterium number of the lactic acid bacteria in this cheese is about 10
9this lactic acid bacteria of cfu/g.In addition if, the cheese of the cuboid obtained, namely uses hand-held holding also to maintain shape well, but edible, in mouth, easily loses original shape, and the molten sense of mouth is good, has good sense of food.Therefore confirming can easily with viable bacteria mode capture functions lactic acid bacteria.
[embodiment 2]
By Gouda cheese 10kg meat grinder (porous plate aperture
) pulverize.Cheese consist of moisture 40 % by weight, protein 27 % by weight.Viable count 10 is added with 1% addition in obtained cheese
11lactobacillus gasseri (the Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution of cfu/ml, adds albumen powder 50g further and dextrin 50g carries out premix.By the nozzle extrusion molding of bore 2cm × 1.5cm while obtained mixture is mixed with biaxial extruder.Cut shaping cheese, after forming the sample of the cuboid of 2cm × 1.5cm × 4cm, stored refrigerated.Refrigerating after 2 days, measuring the result of the bacterium number of the lactic acid bacteria in this cheese containing having an appointment 10
9this lactic acid bacteria of cfu/g.In addition, the cheese of the cuboid obtained, namely uses hand-held holding also to have sufficient conformality.Confirming thus can easily with viable bacteria mode capture functions lactic acid bacteria.
[embodiment 3]
By Gouda cheese 5kg and Cheddar 5kg meat grinder (porous plate aperture
) after pulverizing, be fully mixed to get cheese mix.The cheese mix obtained consist of moisture 37 % by weight, protein 26 % by weight.Viable count 10 is added with 2% addition in this cheese mix
9lactobacillus casei (Lactobacillus casei OLL2768:FERM BP-11244) the nutrient solution 50g of cfu/ml carries out premix.By the nozzle extrusion molding of bore 2cm × 1.5cm while obtained mixture is mixed with biaxial extruder.Cut shaping cheese, after forming the sample of the cuboid of 2cm × 1.5cm × 4cm, stored refrigerated.Refrigerating after 2 days, measuring the result of the bacterium number of the lactic acid bacteria in this cheese containing having an appointment 10
7this lactic acid bacteria of cfu/g.In addition, the cheese of the cuboid obtained, namely uses hand-held holding also to have sufficient conformality.
[embodiment 4]
By Cheddar 3kg meat grinder (porous plate aperture
) pulverize.Cheese consist of moisture 35 % by weight, protein 26 % by weight.Viable count 10 is added with 1% addition in this cheese
11lactobacillus gasseri (the Lactobacillus gasseri OLL2716:FERM BP-6999) nutrient solution of cfu/ml, mixes with mixer.Use simple type tabletting forming machine, with 100g/cm
2pressure this mixture is shaped to the cuboid of 45cm × 25cm × 15cm after, stored refrigerated.Refrigerating after 3 days, measuring the result of the bacterium number of the lactic acid bacteria in this cheese containing having an appointment 10
9this lactic acid bacteria of cfu/g.In addition if, the cheese of the cuboid obtained, namely uses hand-held holding also to maintain shape well, but edible, in mouth, easily loses original shape, and the molten sense of mouth is good, has good sense of food.
(flexibility utilizing bend test to carry out and fracture time load evaluation)
Make the cheese obtained in embodiment 4 form the shape of 45mm × 15mm × 8mm, preserve at 10 DEG C, regulate product temperature to form sample.Sample is positioned in be adjusted to brace table interval 30mm bend test connector (motionless industrial society system) on, when load applies to sample central authorities profile of tooth plunger (profile of tooth pressure bar A, motionless industrial society system) (sample stage rate of climb 2cm/ minute), the distance (mm) that mensuration is pressed into plunger is until sample bent, as the value of flexibility, now sample is applied to stress on plunger as load (g) during fracture.The flexibility of the cheese of embodiment 4 is 4.8mm, fracture time load be 63g.
(utilizing the tack evaluation that adhiesion test is carried out)
Product temperature being adjusted to the cheese obtained in the embodiment 4 of 10 DEG C is fixed on sample stage, uses
cylindrical stainless steel plunger, after making plunger be absorbed in 6mm in the sample to which, with identical speed decline sample stage, measures the merit applied when extracting plunger out by sample, as the numerical value of tack with the speed of 15cm/ minute rising sample stage.The tack of the cheese of embodiment 4 is 3.7 × 10
-3nm.
Industrial applicibility
By the cheese and the manufacture method thereof that contain useful microorganism provided by the invention, can be difficult to contain in the cheese of useful microorganism in viable bacteria mode to keep the state of viable count to contain useful microorganism in the past, just with useful microorganisms such as the mode capture functions lactic acid bacterias of viable bacteria, the useful effect of useful microorganism can be enjoyed by means of only this cheese edible.
Claims (20)
1. the natural cheese containing useful microorganism, forms being added with the mixture pressurization reshaping obtained with microorganism and adhesive to chippy natural cheese, does not heat.
2. the natural cheese containing useful microorganism according to claim 1, wherein, useful microorganism is that it is one kind or two or more to be selected from lactic acid bacteria, Bacillus bifidus, raw spore Bacillus, Molds and yeasts.
3. the natural cheese containing useful microorganism according to claim 1, wherein, natural cheese contains at least one be selected from special hard cheese, hard cheese and semi-hard cheese.
4. the natural cheese containing useful microorganism according to claim 3, wherein, adhesive is be selected from least one in dextrin, starch, albumen, gelatin, thickening polysaccharide, casein, soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein and gluten.
5. the natural cheese containing useful microorganism according to claim 4, wherein, described starch is producing starch, or albumen is albumen powder, or thickening polysaccharide is agar.
6. the natural cheese containing useful microorganism according to claim 1, wherein, mixture contains auxiliary material.
7. the natural cheese containing useful microorganism according to claim 6, wherein, auxiliary material is food and/or nutrition fortifier.
8. the natural cheese containing useful microorganism according to claim 1, contains useful microorganism in the mode of viable bacteria.
9. the natural cheese containing useful microorganism according to claim 1, wherein, useful microorganism is at least containing Lactobacillus gasseri.
10. the natural cheese containing useful microorganism according to claim 1, wherein, useful microorganism is at least containing Lactobacillus casei.
11. natural cheeses containing useful microorganism according to claim 1, not containing fuse salt.
12. according to the natural cheese containing useful microorganism in claim 1 ~ 11 described in any one, and wherein, in the bend test utilizing flow graph to carry out, flexibility is below 7.5mm, and in tack test, tack is 4.0 × 10
-3below Nm.
13. according to the natural cheese containing useful microorganism in claim 1 ~ 11 described in any one, wherein, in the bend test utilizing flow graph to carry out, flexibility be below 7.5mm, fracture time load be below 200g, and in tack test, tack is 4.0 × 10
-3below Nm.
14. manufacture methods of natural cheese containing useful microorganism, contain:
By the step that natural cheese is pulverized,
In pulverized natural cheese, add useful microorganism and adhesive as required and/or auxiliary material, and carry out the step that mixes,
By the step of the pressurization of obtained mixture, reshaping;
Do not comprise the step of heating.
15. methods according to claim 14, wherein, in the composition of the composition of the natural cheese in the mixture when reshaping or natural cheese and adhesive, moisture is less than 50 % by weight, and the total content of protein and carbohydrate is more than 18 % by weight.
16. methods according to claim 14, wherein, in the step of pulverizing and/or the step of mixing, natural cheese is freezing.
17. methods according to claim 14, wherein, reshaping while mixture is degassed.
18. methods according to claim 14, wherein, do not add fuse salt to mix.
19. according to the method in claim 14 ~ 18 described in any one, and wherein, extrusion forming is with 10 ~ 500g/cm
2pressure carry out.
20. according to the method in claim 14 ~ 18 described in any one, and 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 CN102695424A (en) | 2012-09-26 |
| CN102695424B true CN102695424B (en) | 2015-08-19 |
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| 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) |
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| 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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| JP2001275564A (en) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | New fresh cheese |
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| 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 |
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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 |
-
2011
- 2011-01-14 CN CN201180005305.6A patent/CN102695424B/en not_active Expired - Fee Related
- 2011-01-14 JP JP2011550019A patent/JP5837423B2/en active Active
- 2011-01-14 WO PCT/JP2011/050554 patent/WO2011087090A1/en active Application Filing
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2013
- 2013-03-04 HK HK13102685.1A patent/HK1176240A1/en not_active IP Right Cessation
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| 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 |
| JP2001275564A (en) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | New fresh cheese |
| 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 |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN102695424A (en) | 2012-09-26 |
| JPWO2011087090A1 (en) | 2013-05-20 |
| HK1176240A1 (en) | 2013-07-26 |
| JP5837423B2 (en) | 2015-12-24 |
| WO2011087090A1 (en) | 2011-07-21 |
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