DK154862B - OPERATOR FOR USE IN CHEESE PREPARATION, CONTAINING AT LEAST ONE STEP SYMBOL OF MUSHROOM ORIGIN - Google Patents
OPERATOR FOR USE IN CHEESE PREPARATION, CONTAINING AT LEAST ONE STEP SYMBOL OF MUSHROOM ORIGIN Download PDFInfo
- Publication number
- DK154862B DK154862B DK509881A DK509881A DK154862B DK 154862 B DK154862 B DK 154862B DK 509881 A DK509881 A DK 509881A DK 509881 A DK509881 A DK 509881A DK 154862 B DK154862 B DK 154862B
- Authority
- DK
- Denmark
- Prior art keywords
- running
- enzyme
- mixture
- agent according
- bovine
- Prior art date
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 34
- 229940088598 enzyme Drugs 0.000 claims description 34
- 235000013351 cheese Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- 241000283690 Bos taurus Species 0.000 claims description 15
- 230000002538 fungal effect Effects 0.000 claims description 9
- 241000235403 Rhizomucor miehei Species 0.000 claims description 8
- 108090000284 Pepsin A Proteins 0.000 claims description 7
- 102000057297 Pepsin A Human genes 0.000 claims description 7
- 229940111202 pepsin Drugs 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 210000002784 stomach Anatomy 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 230000003247 decreasing effect Effects 0.000 claims 1
- 239000008267 milk Substances 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 7
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 4
- 241000235525 Rhizomucor pusillus Species 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 108010058314 rennet Proteins 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108090000746 Chymosin Proteins 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 244000309466 calf Species 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000221756 Cryphonectria parasitica Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- HEBKCHPVOIAQTA-QWWZWVQMSA-N D-arabinitol Chemical compound OC[C@@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-QWWZWVQMSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 230000006448 coagulant property Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- -1 roani.tol Chemical compound 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Description
DK 154862 BDK 154862 B
iin
Den foreliggende opfindelse angår et løbningseller koaguleringsmiddel til løbning af mælk ved ostefremstilling, samt ost fremstillet ved anvendelse af dette middel.The present invention relates to a running or coagulating agent for running milk in cheese making, as well as cheese made using this agent.
Ostemasse opnås normalt ved hjælp af løbe, 5 der udvindes af kalvemaver. Bovin løbe indeholder i det væsentlige to løbeenzymer, f.eks. chymosin, der ikke er særlig følsomt, hvad angår dets løbeegenskaber, overfor mælkens pH-værdi ved pH-værdier mellem 6,6 og 6, og bovint pepsin, som tværtimod er meget følsomt 2q overfor mælkens pH-værdi i det nævnte pH-område, og som kun repræsenterer 20% af løbens løbeevne ved en pH-værdi på 6,35. Disse to løbeenzymer opfører sig på væsentligt forskellig måde, i afhængighed af pH-vær-dien, med hensyn til ostemodning.Curd is usually obtained by means of rennet, 5 which is extracted by the stomach of the calves. Bovine running essentially contains two running enzymes, e.g. chymosin, which is not very sensitive in terms of its running properties, to the pH of the milk at pH values between 6.6 and 6, and bovine pepsin, which, on the contrary, is very sensitive to the milk's pH in said pH range , which represents only 20% of the running ability at a pH of 6.35. These two running enzymes behave in a significantly different way, depending on the pH, in terms of cheese maturation.
25 Det tilsigtes ved den foreliggende opfindelse at tilvejebringe et løbningsmiddel til anvendelse ved ostefremstilling, hvilket middel er baseret på, at et løbeenzym af svampeoprindelse skal erstatte den bovine løbe, og hvilket middel viser løbeegenskaber, 2q der ligger så nær som muligt løbeegenskaberne af den animalske løbe, og som yderligere kan reguleres selektivt, både med hensyn til ostemassen og ostens modning, afhængig af arten af de oste, der skal opnås.It is an object of the present invention to provide a running agent for use in cheese making which is based on the fact that a running enzyme of fungal origin is intended to replace the bovine run and which shows running characteristics 2q which are as close as possible to the running characteristics of the animal. run, and which can be further selectively regulated, both with respect to the curd and the maturation of the cheese, depending on the nature of the cheeses to be obtained.
Løbningsmidler af denne art er kendte fraRunning agents of this kind are known from
John H. Nelson, Journal of Dairy Science, bind 55,1975 2 5 side 1739-49, og fra FR-offentliggørelsesskrift nr.John H. Nelson, Journal of Dairy Science, Volume 55.1975 2 5 pages 1739-49, and from FR Publication no.
2.207.650. Fra artiklen af John H. Nelson er det kendt at anvende mikrobielle løbeenzymer (bl.a. fra Mucor Miehei) evt. sammen med svinepepsin, mens det fra FR-offentliggørelsesskriftet er kendt at anvende en blanding omfattende mikrobielle løbeenzymer, bovin løbe, et pepsin og CaC^ i en 50-55 vægti's vandig glycerol-, roanni.tol-, arabitol-, xylo- f saccharose- eller sorbitol-blanding. Ifølge artiklen af John H. Nelson, s. 1749 __ har disse midler visse ulemper, f.eks. lipaseaktivitet, o 5 der kan forringe ostens smag.2207650. From the article by John H. Nelson it is known to use microbial running enzymes (eg from Mucor Miehei) possibly. together with swine pepsin, while from the FR disclosure, it is known to use a mixture comprising microbial running enzymes, bovine running, a pepsin and CaCl 2 in a 50-55 wt. aqueous glycerol, roani.tol, arabitol, xyloph sucrose. - or sorbitol mixture. According to the article by John H. Nelson, p. 1749, these agents have certain disadvantages, e.g. lipase activity, o 5 which may impair the taste of the cheese.
Det har imidlertid nu overraskende vist sig, 2However, it has now surprisingly turned out, 2
DK 154362 BDK 154362 B
at tilsætningen af et ikke-løbende enzym til et løbningsenzym hidrørende fra svampe giver en væsentlig forbedring af osten.that the addition of a non-running enzyme to a running enzyme derived from mushrooms provides a substantial improvement in the cheese.
Opfindelsen angår således et løbningsmiddel til anvendelse ved ostefremstilling hvilket løbningsmiddel 5 er ejendommeligt ved, at det indeholder en blanding af mindst ét løbeenzym af svampe- eller"mikrobeoprindelse og et ikke-løbende proteinekstrakt fra bovin løbe-mavekød.Thus, the invention relates to a rennet for use in cheese making which renner 5 is characterized in that it contains a mixture of at least one fungal or microbe origin and a non-runny protein extract from bovine rennet.
Ved en udførelsesform for opfindelsen indeholder 10 løbningsmidlet et andet, synergetisk enzym, der normalt er udvundet fra en anden svamp (f.eks. en "meldug"-svamp).In one embodiment of the invention, the running agent contains another synergetic enzyme normally recovered from another fungus (e.g., a "mildew" fungus).
Andre udførelsesformer for og fordele ved opfindelsen vil fremgå af følgende beskrivelse i for-15 bindelse med nogle udførelseseksempler.Other embodiments and advantages of the invention will become apparent from the following description in conjunction with some embodiments.
Forsøg udført af ansøgerne har gjort det muligt at fastslå, at et koagulerende enzym af svampe-eller mikrobeoprindelse, navnlig udvundet fra Mucor Miehei, viser interessante egenskaber med hensyn til 20 mælkeløbning og ostemodning, samtidig med at det dog opfører sig på en måde, som ligger nærmere den måde, hvorpå kalveløbeenzymet chymosin alene opfører sig, end den animalske løbe, som er den faktisk normalt anvendte ved ostefremstilling, og som bibringer de 25 fleste af ostene deres kendte smagsegenskaber.Tests conducted by the applicants have made it possible to establish that a coagulant enzyme of fungal or microbe origin, in particular derived from Mucor Miehei, shows interesting properties with regard to 20 milk run and cheese ripening, while still behaving in a manner which is closer to the way in which the calf-run enzyme chymosin behaves alone than the animal run, which is the one normally used in cheese making and which gives most of the cheeses their known taste properties.
Ved en udførelsesform for opfindelsen har ansøgerne opnået overbevisende resultater ved at suspendere et fra Mucor Miehei udvundet løbningsenzym i en opløsning af proteinstoffer udvundet fra bovin løbe-30 mave, efter at dennes koagulerende egenskaber er blevet elimineret. Denne blanding gør det muligt, sammen med løbningsevnen af Mucor Miehei-enzymet, at opnå en udpræget aktivering af nogle mælkefermenter, som er gunstige til fremme af kvaliteten af ostene.In one embodiment of the invention, applicants have obtained convincing results by suspending a running enzyme extracted from Mucor Miehei in a solution of protein derived from bovine running stomach after its coagulant properties have been eliminated. This mixture, together with the running ability of the Mucor Miehei enzyme, allows a pronounced activation of some milk ferments which are favorable for promoting the quality of the cheeses.
35 Lignende blandinger kan ifølge opfindelsen opnås med andre løbeenzymer af svampeoprindelse, specielt sådanne som er udvundet fra Mucor Pusillus eller Endothia parasitica.Similar compositions according to the invention can be obtained with other fungal origin running enzymes, especially those obtained from Mucor Pusillus or Endothia parasitica.
33
DK 154862BDK 154862B
Ansøgerne har yderligere fastslået, at løbningsmidlet vil være meget effektivt og vise egenskaber, som er tæt på egenskaberne af animalsk løbe, men som kan reguleres yderligere i afhængighed af de oste, som påtænkes fremstillet, hvis man til det første 5 løbningsenzym af svampeoprindelse sætter et andet, proteolytisk enzym.Applicants have further stated that the ransom will be very effective and show properties that are close to the characteristics of animal run, but which can be further regulated depending on the cheeses envisaged if the first 5 rennet enzyme of fungal origin is added. second, proteolytic enzyme.
Ved en anden udførelsesform for opfindelsen indeholder løbningsmidlet til anvendelse ved ostefremstilling i overensstemmelse hermed en blanding af et 10 enzym af svampeoprindelse, typisk udvundet af Mucor Miehei, og en ekstrakt af bovint pepsin udvundet af bovin løbemave. Denne blanding realiseres på en ssådan måde, at de to enzymers afvigende egenskaber med hensyn til mælkeløbning og ostemodning bibringer det opnåede middel 15 løbningsmiddelegenskaber, som ligger nærmere egenskaberne af bovin løbe end tilfældet er med egenskaberne af hvert enzym for .sig, og på en sådan måde, at de ito enzymers specielle egenskaber med hensyn til ostedannelsen, osteteksturen og den endelige ostearoma fariener 20 blandingen med den animalske løbes sædvanlige virkninger, som yndere af ost er vant til, specielt ved fremstillingen af bløde oste eller af pasteuriserede pressede oste, der hurtigt skal konsumeres.In another embodiment of the invention, the cheesecloth for use in cheese making accordingly contains a mixture of a mushroom origin enzyme, typically extracted by Mucor Miehei, and an extract of bovine pepsin extracted from bovine running stomach. This mixture is realized in such a way that the divergent properties of the two enzymes with respect to milk run and cheese maturation impart the obtained agent 15, which is closer to the properties of bovine running than is the case of each enzyme for sieving. in that the particular properties of the enzymes with respect to cheese formation, cheese texture and final cheese aroma variants 20 the mixture with the usual effects of the animal run to which cheese lovers are accustomed, especially in the production of soft cheeses or pasteurized pressed cheeses which must be consumed.
I en sådan blanding anvendes svampeenzymet, 25 der normalt er udvundet fra Mucor Miehei· / fortrinsvis i en sådan mængde, at det giver blandingen mindst 40% og højst 85% af dens totale løbningsevne, medens det bovine pepsin er til stede i blandingen i en sådan mængde, at det svarende hertil giver blandingen’højst 30 '60% og mindst 15% af dens totale løbningsevne. "Ben koagulerende blanding sammensættes således, at Sen er så rig som mulig med hensyn til nitrogenholdixge stoffer, som fremmer aktiveringen af mælkefermenterne.In such a mixture, the fungal enzyme normally obtained from Mucor Miehei / is preferably used in such an amount as to give the mixture at least 40% and at most 85% of its total solubility, while the bovine pepsin is present in the mixture in a mixture. such amount as to give the mixture a maximum of 30 to 60% and at least 15% of its total solubility. "Bone coagulant mixture is put together so that Sen is as rich as possible with regard to nitrogenous substances which promote the activation of the milk ferments.
Til den nævnte blanding af løbeenzymer kan der ngså 35 hensigtsmæssigt sættes ikke-løbende proteinekstrakter udvundet fra bovin løbemave.To said mixture of running enzymes, non-running protein extracts extracted from bovine running stomach can also be conveniently added.
Ved en yderligere udførelsesform for opfindelsenIn a further embodiment of the invention
DK 154862 BDK 154862 B
4 kan løbningsmidlet til anvendelse ved ostefremstilling indeholde en blanding af svampeenzym udvundet fra Mucor Miehei og et andet svampeenzym udvundet fra Mucor Pusillus.4, the cheesecake for use in cheese making may contain a mixture of fungal enzyme derived from Mucor Miehei and another fungal enzyme derived from Mucor Pusillus.
Af de ovenfor angivne grunde er i et løbnings-^ middel af sidstnævnte sammensætning det fra MucorFor the reasons stated above, in a running agent of the latter composition, it is from Mucor
Miehei udvundne enzym fortrinsvis til stede i en sådan mængde, at det giver blandingen mindst 30% og højst 85% af dens totale løbningsevne, medens det af Mucor Pusillus udvundne enzym er til stede i en sådan mængde, at det giver blandingen mindst 15% og højst 70% af dens totale løbningsevne.Preferably, the Miehei extracted enzyme is present in such an amount that it gives the mixture at least 30% and at most 85% of its total solubility, while the enzyme extracted by Mucor Pusillus is present in such an amount that it gives the mixture at least 15% and not more than 70% of its total running capacity.
Under sådanne betingelser opfører det fra Mucor Pusillus udvundne enzym sig på en sådan måde, at det både med hensyn til mælkens løbning og ostens modning er i det væsentlige analog med bovin pepsin.Under such conditions, the enzyme extracted from Mucor Pusillus behaves in such a way that it is essentially analogous to bovine pepsin both in terms of milk flow and cheese maturation.
Den nævnte blanding forbedres ifølge opfindelsen også ved tilsætning af en ikke-løbende proteinekstrakt, udvundet fra unge kalves løbemave, idet disse proteinstoffer spiller en aktiverende rolle i mælkefermente-20 ringen, der muliggør, at de slutteligt opnåede oste opnår de sædvanlige egenskaber med hensyn til smag og tekstur.Said blend according to the invention is also improved by the addition of a non-continuous protein extract, obtained from young calf's stomach, as these proteins play an activating role in the milk fermentation which allows the finally obtained cheeses to achieve the usual properties with regard to taste and texture.
**
Claims (10)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8024420A FR2494086A1 (en) | 1980-11-18 | 1980-11-18 | CHEESE COAGULANT COMPOSITION COMPRISING AT LEAST ONE COAGULATING FUNGAL ENZYME, AND CHEESE PRODUCTS THUS OBTAINED |
| FR8024420 | 1980-11-18 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DK509881A DK509881A (en) | 1982-05-19 |
| DK154862B true DK154862B (en) | 1989-01-02 |
| DK154862C DK154862C (en) | 1989-06-05 |
Family
ID=9248067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK509881A DK154862C (en) | 1980-11-18 | 1981-11-17 | OPERATOR FOR USE IN CHEESE PREPARATION, CONTAINING AT LEAST ONE STEP SYMBOL OF MUSHROOM ORIGIN |
Country Status (7)
| Country | Link |
|---|---|
| BE (1) | BE891059A (en) |
| CH (1) | CH650902A5 (en) |
| DE (1) | DE3145023A1 (en) |
| DK (1) | DK154862C (en) |
| FR (1) | FR2494086A1 (en) |
| GB (1) | GB2089813B (en) |
| IT (1) | IT1145738B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK18884D0 (en) * | 1984-01-16 | 1984-01-16 | Hansens Lab | PROCEDURE FOR THE PRODUCTION OF CHEESE |
| RU2741804C2 (en) * | 2015-02-10 | 2021-01-28 | Кхр. Хансен А/С | Mixture of chemosines with improved milk-clotting properties |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1556473A (en) * | 1967-04-18 | 1969-02-07 | ||
| GB1389147A (en) * | 1972-11-24 | 1975-04-03 | Pfizer | Milk coagulant compositions and preparation thereof |
| AU6819274A (en) * | 1973-11-01 | 1975-10-23 | Pfizer | Cheese manufacture |
-
1980
- 1980-11-18 FR FR8024420A patent/FR2494086A1/en active Granted
-
1981
- 1981-11-10 CH CH7204/81A patent/CH650902A5/en not_active IP Right Cessation
- 1981-11-10 BE BE0/206494A patent/BE891059A/en not_active IP Right Cessation
- 1981-11-12 DE DE19813145023 patent/DE3145023A1/en active Granted
- 1981-11-13 GB GB8134248A patent/GB2089813B/en not_active Expired
- 1981-11-17 IT IT68490/81A patent/IT1145738B/en active
- 1981-11-17 DK DK509881A patent/DK154862C/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| IT8168490A0 (en) | 1981-11-17 |
| FR2494086A1 (en) | 1982-05-21 |
| DE3145023A1 (en) | 1982-06-16 |
| GB2089813A (en) | 1982-06-30 |
| IT1145738B (en) | 1986-11-05 |
| DK154862C (en) | 1989-06-05 |
| BE891059A (en) | 1982-05-10 |
| DK509881A (en) | 1982-05-19 |
| CH650902A5 (en) | 1985-08-30 |
| FR2494086B1 (en) | 1984-04-27 |
| DE3145023C2 (en) | 1993-01-14 |
| GB2089813B (en) | 1984-03-21 |
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|---|---|---|---|
| PBP | Patent lapsed |