JP2003199493A - Natural cheese and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a natural cheese having deliciousness and good flavor. <P>SOLUTION: This natural cheese contains salt that is derived from seawater and/or ocean deep water. The salt is used instead of conventional salt or used together with the conventional salt. The natural cheese is produced by adding the salt to cheese curd. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses seawater and / or deep sea water for salting cheese curd during cheese production to accelerate or improve the ripening process of cheese.
The present invention relates to a natural cheese having a good flavor and a method for producing the same.

[0002]

2. Description of the Related Art Salting is an essential step in the production process of natural cheese, except for some natural cheeses.
It is known to play an important role in whey discharge and flavoring.

The method of forming cheese curd from milk and adding salt to this cheese curd is as follows: dipping the cheese curd in brine (saline solution) (Gouda cheese, Emmental cheese, etc.) or salting the shredded cheese curd. There is a method of directly sprinkling and mixing (Cheddar cheese, Col beaches, etc.). For Camembert cheese, either method may be adopted.

In the production of cheese, the growth of useful microorganisms such as lactic acid bacteria, yeasts and molds is an important factor that determines the texture, flavor and storability of the product. In the production of natural cheese, this fermentation process requires a very delicate balance, and not only the type and vitality of microorganisms, but also the composition of cheese curd, the temperature of the aging environment, and humidity affect the growth of microorganisms. Therefore, it has been a difficult technical task to always maintain a good level in terms of quality, particularly flavor.

Further, the salt conventionally used for salting cheese is a so-called common salt, normal salt, or refined salt containing 96% or more of sodium chloride, which is usually produced by electrodialysis from seawater. However, a technique for improving the flavor of cheese by positively controlling the microorganisms used in the fermentation process of cheese by the type of salt used for salting has not been proposed so far.

Further, deep sea water has been attracting attention in recent years, and no one utilizing it for improving the quality and flavor of natural cheese is found.

[0007]

Therefore, an object of the present invention is to use a salt used in the production of natural cheese as a so-called natural salt derived from seawater or deep sea water, which has a complicated mineral composition. To activate useful microorganisms,
The purpose was to improve the flavor of natural cheese and obtain a natural cheese with a well-balanced umami without a harsh taste.

[0008]

[Means for Solving the Problems] In order to improve the taste and flavor of cheese, in the salting process of natural cheese production,
When salt or natural salt derived from seawater and / or deep sea water is used in place of conventional salt or in combination with conventional salt, the growth of useful microorganisms such as lactic acid bacteria, yeast, mold and the like, and the cheese flora are promoted. Then, it was discovered that useful microorganisms became predominant, abnormal fermentation was suppressed, and there was no unpleasant taste, a cheese with a strong umami and a good flavor was obtained, and the present invention was completed.

That is, the natural cheese is a natural cheese containing salt derived from seawater and / or deep sea water, and the natural cheese is a natural cheese containing salt derived from deep seawater and / or deep seawater salt. is there. Furthermore, in natural cheese, using seawater and / or deep sea water, it is a natural cheese salted to the cheese curd, in the method for producing natural cheese, using deep seawater and / or deep seawater salt, It is a method of producing natural cheese by adding salt to cheese curd.

Next, in the method for producing natural cheese,
Seawater salt or deep seawater salt, or a salt derived from a combination of both seawater salt and deep seawater salt is a method for producing natural cheese containing at least 0.2% or more, and in a method for producing natural cheese, , Seawater, deep seawater, seawater salt, and deep seawater salt, natural cheese containing at least 0.2% or more of the salt derived from the above-mentioned salt or a combination of two or more of these, or an aqueous solution thereof. Is a manufacturing method of.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a natural cheese and a method for producing the natural cheese, which uses a salt derived from seawater and / or deep sea water as a salt for producing the natural cheese.

It is known that, for microorganisms such as lactic acid bacteria, the presence of a very small amount of minerals greatly affects their growth.

The inventors of the present invention pay attention to the fact that the mineral composition of sea water and deep sea water is complicated and is a natural product that has existed since ancient times, and is a source of life generation. And Camembert cheese) in the salting step of production, salt derived from seawater and / or deep sea water,
When used for salting cheese, the obtained cheese was improved in taste after ripening, with no unpleasant taste and strong umami, as compared with those using conventional salt. A comparison between the cheese using sea salt and the cheese using deep sea salt showed that the latter had a better flavor.

Regarding the above cheese, the amount of phosphotungstic acid-soluble nitrogen in the cheese, which is used as an index for measuring the degree of progress of cheese ripening, was quantified. A large amount of phosphotungstic acid-soluble nitrogen was produced, suggesting that the ripening progressed quickly.

In comparison between the cheese using sea salt and the cheese using deep sea salt, the latter contained a larger amount of phosphotungstic acid-soluble nitrogen.

The seawater salt referred to in the present invention is a salt obtained by evaporating and drying seawater, and the deep ocean salt is a salt obtained by evaporating and drying deep ocean water. When salt is added directly by sprinkling, the evaporated and dried salt can be used as it is.

When the cheese curd is soaked in brine to add salt to the cheese, the evaporated and dried salt is dissolved in a predetermined concentration in water such as tap water, well water, and distilled water. It can also be used. Further, the dry salt may be added to seawater and / or deep sea water to adjust the concentration to a predetermined level.

Further, seawater and / or deep sea water may be concentrated to a predetermined concentration before use.

In the present invention, seawater and seawater salt were used after being sampled or salt-processed off Cape Muroto in Kochi Prefecture, but seawater and seawater salt were taken at any place regardless of where they were taken. It goes without saying that it can be used. Further, in the present invention,
The deep ocean water and deep seawater salt used were collected from off Muroto Cape in Kochi Prefecture or processed with salt, but off the coast of Cape Muroto in Kochi Prefecture.
It is known that water is sampled or salt-processed along the coast of Toyama Bay, Okinawa Prefecture, Toyama Prefecture, etc., but it is widely used even if it is collected from other water collection sites including these. be able to.

The deep sea water is seawater having a depth of 200 m or less, and the seawater is surface seawater. Table 1 shows the difference in the components between seawater (surface layer) and deep seawater used for salting the cheese of the present invention and conventional salt. The salt components in the table are quoted from the Japanese Food Standard Component Table (Fifth Edition).
The components of seawater and deep sea water are quoted from the materials of Kochi Industrial Promotion Center.

As can be seen from this comparison, sea water and deep sea water have many trace components that are not contained in conventional salt (for example, nutrients, dissolved oxygen content, total organic substances, etc.).
It is understood that is included. Further, as the seawater and the deep sea water, those that have not been sterilized or those that have been sterilized can be used.

Therefore, it can be presumed that these trace components have a delicate influence on the fermentation action of microorganisms and contribute to the improvement of the flavor of cheese.

Next, phosphotungstic acid-soluble nitrogen in cheese, which is used as an index for measuring the degree of progress of cheese ripening, is an amino nitrogen, and the ripening process of cheese progresses to reach a ripening process in which proteins are decomposed. Then, it increases in cheese. Therefore, it is possible to measure this to measure the ripening degree of cheese (the amount of soluble nitrogen in total nitrogen).

Therefore, the following comparative tests and measurements were carried out, and the results are shown in Table 2. This measurement is based on seawater, seawater salt,
Deep sea water and deep sea salt compared to conventional salt,
It shows that it is effective in improving the flavor of cheese.

(Measurement Results of Phosphotungstic Acid-Soluble Nitrogen) The measurement results of phosphotungstic acid-soluble nitrogen are shown in Table 2. No. 1-No. Sample No. 7 was prepared using the following salt in the salting step of the Gouda cheese and Camembert cheese production steps of Example 1 and Example 2. Other manufacturing processes and manufacturing conditions are the same as those in the first embodiment,
This is the same as the second embodiment.

No. 1 Gouda cheese, as a control,
Distilled water and salt were used. No. 2 Gorda cheese, sterilized seawater and seawater salt were used as comparative products. No. 3 Gouda cheese, deep seawater and deep seawater salt were used as comparative products. No. 4 Camembert, and distilled water and salt were used as controls. No. 5 Camembert, and sterilized seawater and seawater salt were used as comparative products. No. 6 Camembert, and deep seawater and deep seawater salt were used as comparative products. No. 7 Camembert, and distilled water and deep seawater salt were used as comparative products.

From the above results, compared to the case where only conventional salt is used, salting seawater, seawater salt, deep seawater, and deep seawater salt to cheese curd promotes the progress of the maturity of cheese. (Expressed as an increase in the amount of phosphotungstic acid-soluble nitrogen), and the evaluation of flavor shows that it contributes to the improvement of flavor.

(Method for Measuring Phosphotungstic Acid-Soluble Nitrogen) The method for measuring phosphotungstic acid-soluble nitrogen is as follows. (1) Dissolve 25 g of sample cheese in 150 ml of hot water. (2) Add a few drops of 40% formalin and shake at 50 ° C. for 2 hours. (3) Remove the fat layer and centrifuge at 3000 rpm for 5 minutes. (4) The supernatant is filtered through a fine cotton cloth and transferred to a 250 ml volumetric flask. (5) Wash the centrifuge tube and the precipitate with a small amount of warm water, repeat centrifugation and filtration, and combine with the filtrate of (4). (6) After adjusting the volume to 250 ml with water, collect 50 ml. (7) Add 30 ml of 25% sulfuric acid, 10 ml of water, and 10 ml of 19% phosphotungstic acid solution, and leave for 24 hours. (8) No. Filter with 5B filter paper. (9) Take 20 ml of the filtrate and quantify nitrogen (cheese 1
Amino nitrogen per gram).

Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0030]

Example 1 Camembert cheese was produced. 20 kg of fresh raw milk was sterilized at 75 ° C for 15 seconds and then cooled to 32 ° C, to which calcium chloride 0.02% was added.
(4g) and 1.5% of lactic acid bacteria starter (300g)
Was added and fermented at 32 ° C. for 30 minutes, and rennet 0.
002% (0.4g) was added. After slowly stirring with a stirrer, the mixture was allowed to stand for 30 minutes. 2 formed cheese curd
It was cut into a 0 mm square and slowly stirred with a stirrer for 15 minutes. This was mold-filled and the whey was discharged from the curd for 12 hours while reversing.

Sample No. 1 of 250 g of disk-shaped cheese. 8 to No. Seven up to 14 were prepared. Salting is
Baume immersed in brine (brine) at 19 ° for 15 minutes.

The brine was prepared by mixing the following, and cheese was dipped in the brine to add salt. No. 8 Distilled water + salt (17.8%) + seawater salt (1.2%) No. 9 distilled water + salt (16.8%) + seawater salt (2.2%) No. No. 10 distilled water + salt (15.6%) + seawater salt (3.4%) 11 Distilled water + salt (14.5%) + seawater salt (4.5%) No. 12 Distilled water + salt (17.8%) + deep seawater salt (1.2%) No. 13 Distilled water + salt (16.8%) + deep seawater salt (2.2%) No. 14 Distilled water + salt (15.6%) + deep seawater salt (3.4%)

Add mold (P. candidum),
The primary aging was carried out for 1 week in an aging room at 10 ° C. and a humidity of 90% or more, then this was packaged, and the secondary aging was carried out at 10 ° C. for 4 weeks.

(Baume degree) A type of float balance. Baume hydrometer reading. The scale obtained by the Baume hydrometer is called the Baume degree. For heavy liquids, for pure water, the bow is 0 °, and for 15% saline, the bow is 15 °, and the interval is divided into 15 equal parts, which are extended by this ratio.

[0035] To what extent the salt derived from seawater and / or deep sea water was effective in improving the flavor in cheese was tested in combination with salt.

The results are shown in Table 3.

From the results of the flavor evaluation shown in Table 3, salt derived from seawater and / or deep sea water is contained in cheese at least 0.2.
% Is effective, preferably 0.3%
That is all. Incidentally, in Camembert cheese, the total salt content in the cheese is about 1.2% to 2.0%.

[0038]

Example 2 Gouda cheese was produced. 20 fresh raw milk
0 kg is sterilized at 75 ° C for 15 seconds, then 3 kg
Cool to 2 ° C and add 0.02% calcium chloride (40%
g) and 1.5% (3 kg) of lactic acid bacteria starter, fermented at 32 ° C. for 20 minutes, rennet 0.002
% (4 g) was added. After stirring slowly with a stirrer, 30
Let stand for a minute. The formed cheese curd was cut into 12 mm square, heated for 10 minutes, and slowly stirred with a stirrer (1 ° C. for 2 minutes). Eject the whey from the card,
This was die-molded, preliminary compression was performed at 3 kg / cm ² for 20 minutes, and then main compression was performed at 3 kg / cm ² for 3 hours.

Sample N of 7 kg disk-shaped cheese
o. 15, No. Two of 16 were prepared.

After this, Baume 21 ° salt water (brine)
It was dipped in 2 days and salted. The brine was prepared by mixing the following, and cheese was immersed in the salt to add salt. No. 15 Distilled water + saline solution (19.7%) + deep ocean water (1.3%) No. 16 Distilled water + saline solution (18.5%) + deep sea water (2.5%) The aging was carried out in a constant temperature aging room at 10 ° C. for 4 months.

Since the description of the Baume degree is the same as that of the first embodiment, it will be omitted.

It was tested how much salt from seawater and / or deep sea water would be effective in cheese to be combined with salt.

The results are shown in Table 3.

From the results of the flavor evaluation shown in Table 3, salt derived from seawater and / or deep sea water is contained in cheese at least 0.2.
% Is effective, preferably 0.3%
That is all. Incidentally, in Gouda cheese, the total salt content in the cheese is about 1.2% to 2.0%.

[0045]

Example 3 An example of salting with evaporated and dried salt will be shown. A parmesan cheese curd was prepared by a conventional method. The pressed cheese after drying was dissolved in tap water to dissolve deep seawater salt in brine, and the salt concentration was adjusted to 24%.
Soaked for a day. Then, it was aged at 15 ° C. for 15 months in an aging room. However, if normal salt is used, it takes about 2 minutes for aging.
It takes 4 months.

Therefore, it is possible to shorten the ripening period and obtain parmesa cheese with good flavor. The above-ripened parmesan cheese had no unpleasant taste, had a very strong umami for the number of months of ripening, and had a very good flavor as compared with a normal product.

Even when the evaporated and dried deep seawater salt was dissolved and used, a remarkable flavor improving effect was obtained.

[0048]

[Example 4] An example of salting with evaporated and dried salt will be described.

Cheddar cheese curds were prepared by a conventional method. The cheese curd was salted after milling (the curd was shredded into 1.5 cm squares). Salt: Deep sea salt =
A mixture (dry salt) used in a ratio of 1: 1 is used, and this dry salt is used in a ratio of 2% (weight) to the weight of cheese curd
It was sprinkled on the curd and gently stirred to add salt. Then, it mold-pressed, squeezed and aged for 6 months in a 10 degreeC aging room. The ripened cheese had no unpleasant taste, had a strong umami, and had a very good flavor as compared with the normal product.

Even when salt and evaporated deep-sea deep seawater salt were used in combination, a remarkable effect of improving the flavor was obtained.

[0051]

Example 5 An example of salting with evaporated and dried salt will be shown.

Cheddar cheese curds were prepared by a conventional method. After the cheese curd was milled (the curd was chopped into 1.5 cm squares), salting was performed with dry salt. Using a mixture of salt: seawater salt = 1: 1, 2% (by weight) of the weight of cheese curd was sprayed on the curd and gently stirred to add salt. After that, it is molded, squeezed and pressed.
It was aged for 6 months in the aging room at ℃. The ripened cheese had no unpleasant taste, had a strong umami, and had a very good flavor as compared with the normal product.

Even with a mixture of salt: evaporated / dried seawater salt = 1: 1, a remarkable flavor-improving effect was obtained.

[0054]

[Example 6] An example of salting with evaporated and dried salt will be described.

Feta cheese curds were prepared by a conventional method. Shred the cheese curd into 2 cm squares and dissolve salt: deep seawater salt in tap water at a ratio of 1: 1 to a concentration of 23%
1 day in brine.

The salted cheese was put in a can and the salt: deep seawater salt was dissolved in tap water at a ratio of 1: 1 to give a concentration of 1.
After filling the can with 4% brine, it was kept at 10 ° C. and aged for 2 months. The feta cheese after completion of aging for 2 months had no unpleasant taste and had a strong umami despite having a short ripening period, and had a very good flavor as compared with a normal product.

Salt: Even if the evaporated and dried deep seawater salt was dissolved at a ratio of 1: 1, a remarkable effect of improving the flavor was obtained.

[0058]

Industrial Applicability According to the present invention, there is an effect that a natural cheese having no unpleasant taste, strong umami and good flavor can be obtained with almost no change in the conventional manufacturing process.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Manabu Sase             1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Industry             Food Development Laboratory Co., Ltd. (72) Inventor Mihoko Nakajima             1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Industry             Food Development Laboratory Co., Ltd. (72) Inventor Nobuyuki Shimizu             1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Industry             Food Development Laboratory Co., Ltd. F-term (reference) 4B001 AC46 BC11 EC01

Claims (6)

[Claims] 1. A natural cheese characterized by containing salt derived from seawater and / or deep sea water. 2. A natural cheese containing natural seawater and / or salt derived from deep seawater salt. 3. A natural cheese characterized in that seawater and / or deep sea water is used to salt the cheese curd. 4. A method for producing natural cheese, which comprises salting a cheese curd using deep ocean water and / or deep ocean salt in the method for producing natural cheese. 5. A method for producing natural cheese, which comprises at least 0.2% or more of salt derived from seawater salt or deep seawater salt, or a combination of both seawater salt and deep seawater salt. A characteristic natural cheese manufacturing method. 6. In the method for producing natural cheese, among seawater, deep seawater, seawater salt and deep seawater salt, one or more of these salts or a salt derived from an aqueous solution thereof is used. Is contained in at least 0.2% or more.