JP2009112222A - Blue-veined natural cheese and method for producing the same - Google Patents
Blue-veined natural cheese and method for producing the same Download PDFInfo
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 155
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 65
- 239000011777 magnesium Substances 0.000 claims abstract description 65
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 65
- 150000003839 salts Chemical class 0.000 claims abstract description 55
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 14
- 239000011707 mineral Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000002233 Penicillium roqueforti Nutrition 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 2
- 230000007928 solubilization Effects 0.000 claims description 2
- 238000005063 solubilization Methods 0.000 claims description 2
- 239000000155 melt Substances 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 34
- 235000019634 flavors Nutrition 0.000 description 34
- 239000000047 product Substances 0.000 description 25
- 235000019640 taste Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 12
- 235000019643 salty taste Nutrition 0.000 description 11
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 239000005862 Whey Substances 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 230000005070 ripening Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000004130 lipolysis Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 230000017854 proteolysis Effects 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 4
- 235000002245 Penicillium camembertii Nutrition 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 235000020185 raw untreated milk Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000000064 Penicillium roqueforti Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 244000309466 calf Species 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000009616 inductively coupled plasma Methods 0.000 description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 2
- 239000001095 magnesium carbonate Substances 0.000 description 2
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 210000002105 tongue Anatomy 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010057372 Paraesthesia oral Diseases 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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Abstract
Description
本発明は、塩味の少ない日本人の嗜好に合った青カビ系ナチュラルチーズに関する。
さらに詳しくは、本発明はマグネシウム含量が高いミネラル塩を添加し、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにした滑らかで口どけの良好な青カビ系チーズ及びその製造方法に関する。
The present invention relates to a blue mold-based natural cheese that meets the tastes of Japanese people with low saltiness.
More specifically, the present invention relates to a smooth and smooth blue mold cheese having a magnesium content of 40 to 300 mg / 100 g added with a mineral salt having a high magnesium content and a method for producing the same.
ナチュラルチーズの普及とともに、近年、多様な風味・食感のナチュラルチーズが、日本の国内市場に出まわるようになってきた。その中でも、青カビ系ナチュラルチーズは、認知度も高まり、市場が大きく拡大してきている。世界３大ブルーチーズと賞賛されるロックフォール、ゴルゴンゾーラ、スティルトンをはじめ、青カビ系のチーズは、それぞれ舌を刺すような刺激のある風味を有しており、熟成とともにこの風味が強まってきて、独特の風味を醸し出している。
このような独特な風味は、主として青カビによる脂肪分解や乳中の酵素によるタンパク質分解に由来しており、特に青カビの菌種や生育の仕方によりチーズ風味が大きく変化する。一般に青カビ系ナチュラルチーズは、チーズ中の食塩含量が４％以上と、通常チーズの食塩含量よりは高濃度となっているが、これには理由があって、これにより青カビ等による過度の熟成を抑制する点から必要な量とされている。
このようなカビ系ナチュラルチーズの製造方法として、白カビ系チーズを酸素欠乏下にて熟成させることにより、通常の有酸素下での熟成で得られるのとは異なった風味のチーズが得られること（特許文献１）、カビ系チーズをシート状に加工し、ロール又は層状にしたカビ熟成チーズ加工品（特許文献２）等が知られている。
With the spread of natural cheese, in recent years, natural cheeses with various flavors and textures have come to appear in the Japanese domestic market. Among them, blue mold-based natural cheese has also gained recognition and the market has expanded greatly. Rock mold, Gorgonzola, and Stilton, which are praised as the world's three major blue cheeses, have a mild flavor that stabs their tongues. Creates a unique flavor.
Such a unique flavor is mainly derived from lipolysis by blue mold and proteolysis by enzymes in milk, and the cheese flavor varies greatly depending on the fungus species and growth method. Generally, blue mold natural cheese has a salt content of 4% or more in cheese, which is usually higher than the salt content of cheese. There is a reason for this, and this causes excessive maturation with blue mold. It is considered as a necessary amount from the point of suppression.
As a method for producing such mold-based natural cheese, cheese with a different flavor from that obtained by aging under normal aerobic conditions can be obtained by aging white mold-based cheese under oxygen deficiency (Patent Document 1), a mold-ripened cheese processed product (Patent Document 2) or the like obtained by processing a mold cheese into a sheet shape and forming a roll or a layer.
ところで、青カビ系ナチュラルチーズは、上述するように独特の癖の強い風味を持っており、今までなかなか日本人の嗜好に適さなかった。日本人に好まれない要因としては、ブルーチーズ等の青カビ系ナチュラルチーズが青カビによる熟成作用（脂肪分解やタンパク質分解）によって独特の風味が発現されるためであるが、これは熟成過程での青カビの生育のコントロール条件が大きく影響するので、この条件を厳密に管理することによって独特の風味を生み出すことができる。
避けなければいけないのは青カビの過度の熟成であって、この青カビの過度の熟成を抑制するための手法として必要以上の食塩添加が行われている。一般的にチーズ中の食塩量は、通常、４％以上とせざるを得ず、このため製品チーズにおけるチーズ組織も脆くなるとともに、喫食時に塩味を強く感じ、そのまま食するのに適さないという問題があった。本発明者らは、この青カビの過度の熟成を抑制するため、食塩の代わりに、カリウムを添加する方法について検討を進めたが、カリウムは特有のえぐみを有するため、チーズとの相性が悪く良好な風味を得ることはできなかった。
What should be avoided is excessive maturation of blue mold, and as a technique for suppressing excessive maturation of blue mold, addition of salt more than necessary is performed. In general, the amount of salt in cheese is usually 4% or more, and thus the cheese structure in the product cheese becomes brittle, and the salty taste is strongly felt at the time of eating, which is not suitable for eating as it is. there were. In order to suppress excessive maturation of the blue mold, the present inventors have studied a method of adding potassium instead of salt. However, since potassium has a peculiar taste, it is not compatible with cheese. A good flavor could not be obtained.
青カビ系ナチュラルチーズは、独特の風味を発現させるために上述するようにチーズ中の食塩含量が高くなり、製品のチーズ組織が脆くなり、しかも喫食時に塩味を強く感じる問題があった。熟成とともに塩味は低減されるものの、チーズ風味には依然として塩味が強く残っており、特有の刺激臭と重なって、日本人の嗜好に合わないという問題があった。
本発明では、上記問題点を解決し、日本人の嗜好に合った癖の少ない風味を有し、かつ滑らかで口どけの良い青カビ系ナチュラルチーズを提供することを課題とする。
As described above, blue mold natural cheese has a problem that the salt content in the cheese becomes high, the cheese structure of the product becomes brittle, and the salty taste is strongly felt when eating. Although the salty taste is reduced with aging, the cheese flavor still has a strong salty taste, and there is a problem that it overlaps with the peculiar pungent odor and does not meet the Japanese taste.
In the present invention, it is an object of the present invention to solve the above-mentioned problems and to provide a blue mold-type natural cheese that has a taste with less wrinkles that matches the tastes of Japanese people and that is smooth and smooth.
本発明者は、上記の点を鑑み日本人の嗜好に合った風味を有し、滑らかで口どけの良い青カビ系ナチュラルチーズを得ることを目的として鋭意研究し、マグネシウムに着目し、本発明品に至った。
本発明は、マグネシウム含量が高いミネラル塩を添加して、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにすることによって、滑らかで口どけの良い青カビ系ナチュラルチーズに関する。
すなわち、本発明は、「口どけ指標値」が１５％以上であることを特徴とする青カビ系ナチュラルチーズに関する。
また、本発明は、原料チーズにマグネシウム含量が高いミネラル塩を添加し、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにすることによって上記青カビ系ナチュラルチーズを製造する方法に関する。
The present inventor, in view of the above points, has studied for the purpose of obtaining a blue mold-based natural cheese that has a taste that suits Japanese taste and is smooth and smooth, and focuses on magnesium. It came to.
The present invention relates to a smooth and smooth blue mold-based natural cheese by adding a mineral salt having a high magnesium content so that the magnesium content in the cheese is 40 to 300 mg / 100 g.
That is, the present invention relates to a blue mold-based natural cheese characterized in that the “mouth index value” is 15% or more.
Moreover, this invention relates to the method of manufacturing the said blue mold type natural cheese by adding a mineral salt with high magnesium content to raw material cheese, and making the magnesium content in cheese into 40-300 mg / 100g.
上記「口どけ指標値」とは、本発明者らが新たに見出した指標で、１０℃にて冷蔵保存したチーズを常温にもどした後、チーズ１．５ｇを秤量し、容量５０ｍｌの遠沈管に入れ、これに３０℃の温水４０ｍｌを加え、３０℃の恒温槽で５分保持した後、室温にて３,０００回転で５分間遠心させ、直ちに上澄液を回収し液の固形濃度分析により水溶化チーズの重量と、もとのチーズ重量から以下のように算出した。
チーズ溶解率（％）＝（チーズ水溶化量）／（もとのチーズ重量）×１００を指標値として表したものである。
本発明では、口溶けの官能評価との相関をとり、口溶け良好となる数値１５％を臨界値とした。
The “mouth index value” is an index newly found by the present inventors. After returning the refrigerated cheese at 10 ° C. to room temperature, 1.5 g of the cheese is weighed, and the centrifuge tube with a capacity of 50 ml is used. Add 40 ml of 30 ° C. warm water to this, hold it in a 30 ° C. constant temperature bath for 5 minutes, and then centrifuge at 3,000 rpm for 5 minutes at room temperature. Immediately collect the supernatant and analyze the solid concentration of the liquid. Was calculated from the weight of the water-soluble cheese and the original cheese weight as follows.
Cheese dissolution rate (%) = (cheese water solubilization amount) / (original cheese weight) × 100 is expressed as an index value.
In the present invention, a correlation with the sensory evaluation of mouth melting was taken, and the value of 15% at which mouth melting was good was determined as the critical value.
本発明の青カビ系ナチュラルチーズは、マグネシウム含量が高いミネラル塩を添加し、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにすることによって得られる、滑らかで口どけの良い青カビ系ナチュラルチーズであるが、マグネシウムの添加によって、通常よりもチーズ中の食塩含量を低下させることができ、青カビの過度の生育を抑制した風味良好な青カビ系チーズが形成される。 The blue mold type natural cheese of the present invention is a smooth and smooth blue mold type natural cheese obtained by adding a mineral salt having a high magnesium content and adjusting the magnesium content in the cheese to 40 to 300 mg / 100 g. By adding magnesium, the salt content in the cheese can be reduced more than usual, and a blue mold cheese having a good taste and suppressing excessive growth of the blue mold is formed.
上述するように、青カビ系ナチュラルチーズは、独特の風味を呈するチーズであるが、近年、ナチュラルチーズの普及とともにその認知度は高まりつつある。一方、青カビ系ナチュラルチーズの代表的なロックフォール、スティルトン、ゴルゴンゾーラ等のブルーチーズは癖の強い風味であるため、日本人にはなかなか浸透し難いものである。そのため、ブルーチーズ等の青カビ系ナチュラルチーズは、青カビによる熟成作用（脂肪分解、及びタンパク質分解）により、独特の風味が発現するため、熟成過程での青カビの生育をコントロールすることが極めて重要な条件となっている。 As described above, blue mold-based natural cheese is a cheese exhibiting a unique flavor, but in recent years, its recognition has been increasing with the spread of natural cheese. On the other hand, typical blue mold natural cheeses such as Roquefort, Stilton, Gorgonzola and other blue cheeses have a strong flavor and are difficult to penetrate into Japanese. Therefore, blue mold natural cheese such as blue cheese has a unique flavor due to ripening action (lipolysis and protein degradation) by blue mold, so it is extremely important to control the growth of blue mold during the ripening process It has become.
このため、青カビの過度の熟成を抑制するための一般的な手法は、高濃度の食塩添加であり、通常、チーズ中の食塩量は４％以上であるが、このようにチーズ中の食塩含量が高いと、喫食時に塩味を強く感じそのまま食するのに適さない。食塩の添加によりチーズ組織も脆くなるので、本発明では、熟成中の青カビの生育をコントロール又は抑制する手法として、マグネシウム含量を増加させることが有効であることがわかり、マグネシウムの添加条件について鋭意検討した。その結果、マグネシウム含量を増加させることにより、青カビによる脂肪分解やタンパク質分解を抑制することが可能となった。 For this reason, a general method for suppressing excessive ripening of blue mold is addition of high-concentration salt, and the amount of salt in cheese is usually 4% or more, and thus the salt content in cheese If it is high, it feels salty when eating and is not suitable for eating as it is. As the cheese structure becomes brittle by the addition of salt, in the present invention, it was found that increasing the magnesium content is effective as a method for controlling or suppressing the growth of green mold during ripening, and intensive studies on the conditions for adding magnesium did. As a result, it became possible to suppress lipolysis and protein degradation by blue mold by increasing the magnesium content.
本発明は、マグネシウム含量が高いミネラル塩を添加して、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇとすることにより、滑らかで口どけの良い青カビ系ナチュラルチーズを得ることができる。
本発明は、チーズ中のマグネシウム含量が高いミネラル塩を添加し、青カビ系ナチュラルチーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにすることが基本である。
In the present invention, a smooth and smooth blue mold-based natural cheese can be obtained by adding a mineral salt having a high magnesium content and setting the magnesium content in the cheese to 40 to 300 mg / 100 g.
In the present invention, a mineral salt having a high magnesium content in cheese is added, and the magnesium content in the blue mold natural cheese is basically 40 to 300 mg / 100 g.
ところで、チーズ製造の原料となる牛乳中のマグネシウム含量は、約１２ｍｇ／１００ｇ乳である。パルメザンチーズのようにチーズ製造時、５０℃以上の高温で加温しｐH低下をほとんどさせないチーズを除き、一般的なチーズ製造では工程中、乳酸菌等によるｐH低下にともないマグネシウムが遊離しホエーとともに排出されるため、最終のチーズ中ではマグネシウム含量は２０〜３０ｍｇ／１００ｇとなる。また、加塩工程においても、通常、精製塩が使用されるため、マグネシウム含量が増加することなく、青カビ系ナチュラルチーズ中の最終的なマグネシウム含量は３０ｍｇ／１００ｇ以下である。
この際、マグネシウムを添加するタイミングとして、ナチュラルチーズ製造工程中、原料乳、生成カード、型詰め後カードの３つの状態があるが、原料乳、生成カードへのマグネシウム添加は、品質的には問題がないものの、製造工程中にマグネシウムがホエーとともに流出してしまうため、ロス量（５０〜９０％）が大きく効率が悪いので、型詰後、加塩工程で食塩とともに添加するのが最も好ましい。
By the way, the magnesium content in the milk used as a raw material for cheese manufacture is about 12 mg / 100 g milk. During cheese production, except for cheese that is heated at a high temperature of 50 ° C or higher and causes little pH reduction, such as Parmesan cheese, magnesium is released and whey is released along with pH reduction due to lactic acid bacteria during general cheese production. Therefore, in the final cheese, the magnesium content is 20 to 30 mg / 100 g. Moreover, since refined salt is normally used also in a salting process, the final magnesium content in blue mold type | system | group natural cheese is 30 mg / 100g or less, without a magnesium content increasing.
At this time, there are three states for adding magnesium during the natural cheese production process: raw milk, generated card, and post-molded card, but adding magnesium to the raw milk and generated card is a problem in terms of quality. However, since magnesium flows out together with whey during the manufacturing process, the loss amount (50 to 90%) is large and the efficiency is low. Therefore, it is most preferable to add it together with salt in the salting process after mold filling.
本発明では、乳を凝固させ、ホエー排除工程を経て低水分化したチーズカードに対して、通常の添加量より抑えた食塩とともにマグネシウムを添加するが、添加するマグネシウム含量は、最終商品でのマグネシウム含量を４０〜３００ｍｇ／１００ｇとすることにより、青カビ生育による脂肪分解及びタンパク質分解を大幅に抑制することが可能となる。
本発明では、マグネシウム添加により青カビの生育を大幅に抑制でき、チーズ中の食塩濃度を２〜３．５％の範囲まで低下させることが可能となる。マグネシウム含量が高いミネラル塩を添加し、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇとすることにより、食塩添加量を２〜３．５％まで低下させることが可能となり、日本人の嗜好に合ったマイルドな風味を有し、滑らかで口溶けの良い組織の青カビ系チーズを得ることが可能となる。
In the present invention, magnesium is added to the cheese curd that has been coagulated and reduced in moisture through the whey exclusion process, together with salt that is less than the usual addition amount, but the magnesium content to be added is the magnesium content in the final product. By setting the content to 40 to 300 mg / 100 g, it becomes possible to greatly suppress lipolysis and protein degradation due to green mold growth.
In the present invention, the growth of green mold can be significantly suppressed by adding magnesium, and the salt concentration in cheese can be reduced to a range of 2 to 3.5%. By adding a mineral salt with a high magnesium content and making the magnesium content in the cheese 40-300 mg / 100 g, it becomes possible to reduce the amount of salt added to 2-3.5%, which suits Japanese taste. It is possible to obtain a blue mold cheese having a mild flavor and a smooth and well melted structure.
対照的にマグネシウムを添加しない４０ｍｇ／１００ｇ未満のチーズは、青カビの生育を抑制するために食塩添加量が多くなり、塩味が強く、脆い組織のチーズとなる。食塩添加量を高めたものは、塩味が強く、そのまま喫食した場合には不適であり、これを改善するためにさらに熟成させて軟らかく、口どけを良くすると、青カビ特有の風味が過度になって風味の点で問題が残る。
これを防ぐために塩味を弱くしようとして、食塩添加量を低下させたとしても、青カビの生育が加速され、日本人にとって苦手なピリピリと舌をさすような刺激味（ピカンテ）が強い風味となり、チーズ中にも青カビが繁殖しすぎて口当たりの悪いものとなる。また、熟成中にチーズ表面に生育する酵母の影響を受けてエステル臭の強いものとなり、好ましくない。
In contrast, cheese of less than 40 mg / 100 g with no magnesium added increases the amount of salt added to suppress the growth of blue mold, has a strong salty taste, and becomes a brittle tissue cheese. Those with increased salt addition have a strong salty taste and are not suitable when eaten as they are, and when they are ripened and softened to improve this, the flavor unique to blue mold becomes excessive. The problem remains in terms of flavor.
Even if we try to weaken the salty taste and reduce the amount of salt added to prevent this, the growth of blue mold is accelerated, and the pungent taste (picante) that is not good for Japanese people becomes a strong flavor, cheese Some of the blue mold grows too much, making it unpleasant. Moreover, it becomes a thing with a strong ester odor under the influence of the yeast which grows on the cheese surface during ripening, and is not preferable.
一方、マグネシウムを過剰的に添加した場合、例えば、マグネシウム含量が３００ｍｇ／１００ｇを越えたときには、マグネシウム特有のえぐみのある風味が強くなり、得られた製品の風味への影響は大きく、好ましくない。
上述するように、本発明ではブルーチーズのような青カビ系ナチュラルチーズにおいて、風味、食感ともに嗜好性を高めるためには、マグネシウム含量が高いミネラル塩を添加し、チーズ中のマグネシウム含量を４０〜３００ｍｇ／１００ｇにすることが必須になる。なお、チーズ中のマグネシウム含量を４０〜１００ｍｇ／１００ｇにするとより好ましい。なお、マグネシウム含量は、ＩＣＰ（高周波誘導結合プラズマ）発光分光分析法により測定することができる。
On the other hand, when magnesium is added excessively, for example, when the magnesium content exceeds 300 mg / 100 g, the savory flavor peculiar to magnesium becomes strong, and the influence on the flavor of the obtained product is large, which is not preferable. .
As described above, in the present invention, in a blue mold-based natural cheese such as blue cheese, in order to increase the palatability of both flavor and texture, a mineral salt having a high magnesium content is added, and the magnesium content in the cheese is 40 to 40. It becomes essential to make it 300 mg / 100 g. In addition, it is more preferable when the magnesium content in cheese shall be 40-100 mg / 100g. The magnesium content can be measured by ICP (High Frequency Inductively Coupled Plasma) emission spectroscopy.
本発明のマグネシウム含量の高いミネラル塩としては、炭酸マグネシウム、塩化マグネシウム、にがり等を例示することができるが、マグネシウム含量が高い塩であれば良く、特にこれに限定されるものではない。 Examples of the mineral salt having a high magnesium content according to the present invention include magnesium carbonate, magnesium chloride, and bittern, but the salt is not particularly limited as long as it has a high magnesium content.
以下に実施例を示し、本発明についてより詳細に説明するが、これらは単に例示するのみであり、本発明はこれらによって何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, these are merely illustrative, and the present invention is not limited thereto.
青カビ系チーズの代表的なブルーチーズの製造方法によりチーズを調製した。脂肪分３．６％に調整した原料乳を均質化処理後、プレート型殺菌機により７５℃で１５秒間殺菌し、３０℃まで冷却した。この原料乳１００ｋｇに対し乳酸菌スターター（中温菌スターター：CHR.HANSEN社製、Direct Vat Set）を１０Ｕ（ユニット）添加し、ジャケット付のチーズバット内に静置させた。1時間後に仔牛レンネット（HR：CHR.HANSEN社製）を３g添加し、静置させた。
約３０分経過した時点で乳の凝固が起こり、凝固開始から４０分後にチーズナイフを使用してチーズカードを１０ｍｍの立方体に切断した。切断後、緩やかに撹拌しながらチーズカード中からホエーを流出させた。撹拌を開始してから１時間後にカードとホエーを分離し、カードに対し青カビ（P.roqueforti,胞子数１０８〜１０９）を０．０５％添加した後、カードを５ｋg容量のステンレス製のチーズフープに４．５ｋｇ充填し、２０℃、２０時間静置させた。静置後、カードをフープから取り出し、チーズ表面に食塩５０ｇを３日間すり込んだ。食塩添加時にマグネシウム含量が高いミネラル塩として炭酸マグネシウムを添加し、チーズ中のマグネシウム含量を４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ、４００ｍｇ／１００ｇとしたマグネシウム添加品を調製した。
なお、通常品として食塩６５ｇを３日間すり込んだもの（塩分４％相当品）及び、マグネシウム添加品と食塩量が同等となるように食塩５０ｇを３日間すり込んだもの（塩分３％相当品）の２種類を調製した。
加塩終了後、チーズカードの上下面に穿孔処理をおこなった。穿孔処理はチーズ内部に溝をつけ、これを通じて空気（酸素）を通じさせる方法である。長さ１５ｃｍ、太さ３ｍｍのステンレス製の針棒をチーズの上下面に５０ヶ所突き刺し溝をつけた。これによりチーズ内部に青カビが生育するようになる。穿孔処理後、チーズ表面をフィルム包装し、８℃にて６０日間熟成を行った。熟成終了後、約１００ｇの楔型にチーズを切り出し容器内に充填包装した。充填包装したチーズはさらに１０℃で保存を行った。チーズの評価は充填包装直後、保存２及び４ヵ月後に実施した。
Cheese was prepared by a typical blue cheese manufacturing method of blue mold cheese. The raw material milk adjusted to 3.6% fat was homogenized and then sterilized with a plate-type sterilizer at 75 ° C. for 15 seconds and cooled to 30 ° C. 10 U (unit) of lactic acid bacteria starter (medium-temperature bacteria starter: Direct Vat Set, manufactured by CHR.HANSEN) was added to 100 kg of the raw milk and allowed to stand in a cheese vat with a jacket. One hour later, 3 g of calf rennet (HR: manufactured by CHR.HANSEN) was added and allowed to stand.
When about 30 minutes passed, milk coagulation occurred, and after 40 minutes from the start of coagulation, the cheese curd was cut into 10 mm cubes using a cheese knife. After cutting, whey was allowed to flow out of the cheese curd while gently stirring. One hour after the start of stirring, curd and whey were separated, 0.05% of blue mold (P. roqueforti, spore count 10 8 to 10 9 ) was added to the curd, and then the curd was made of stainless steel with a capacity of 5 kg. A cheese hoop was filled with 4.5 kg and allowed to stand at 20 ° C. for 20 hours. After standing, the curd was taken out of the hoop, and 50 g of salt was rubbed on the cheese surface for 3 days. Magnesium carbonate was added as a mineral salt having a high magnesium content at the time of addition of salt to prepare magnesium-added products in which the magnesium content in cheese was 40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g, 400 mg / 100 g.
In addition, a normal product of 65 g of salt rubbed for 3 days (salt equivalent to 4%) and a product of 50 g of salt rubbed for 3 days so that the amount of salt is equivalent to the magnesium added product (salt equivalent to 3%) Two types were prepared.
After salting was completed, the top and bottom surfaces of the cheese curd were perforated. The perforation process is a method in which a groove is formed inside the cheese and air (oxygen) is passed through the groove. A stainless needle bar having a length of 15 cm and a thickness of 3 mm was pierced at 50 locations on the upper and lower surfaces of the cheese to form grooves. As a result, blue mold grows inside the cheese. After the perforation treatment, the cheese surface was film-wrapped and aged at 8 ° C. for 60 days. After ripening, the cheese was cut into a wedge shape of about 100 g and filled in a container. The filled and packaged cheese was further stored at 10 ° C. The cheese was evaluated immediately after filling and packaging, and after 2 and 4 months of storage.
充填包装直後、通常品は塩分３％及び４％相当品ともに硬く口どけが悪く、塩味のみが強いチーズであった。
これに対し、マグネシウム添加品（４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ）は口どけが良く滑らかで適度な塩味の好ましい風味のチーズであった。マグネシウムを過剰に添加したもの（４００ｍｇ／１００ｇ）は、青カビの生育が大幅に抑制されたが、マグネシウム由来のえぐみの強いチーズとなった。
保存２ヵ月後、通常品（塩分４％相当品）は、軟らかくなったものの口どけが悪く、塩味の強いチーズで好ましくなかった。また、通常品（塩分３％相当品）は、青カビの生育が過剰となり刺激味（ピカンテ）の強いチーズとなり好ましくなかった。
これに対して、マグネシウム添加品（４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ）は、さらに口どけが良く滑らかな食感のチーズとなった。また、適度な塩味とブルーチーズ特有の芳香性のある風味のバランスが良好であり、好ましい風味のチーズとなった。マグネシウムを過剰に添加したもの（４００ｍｇ／１００ｇ）は、青カビの生育が大幅に抑制されたが、マグネシウム由来のえぐみの強い風味のチーズとなった。
保存４ヶ月後、通常品（塩分３％相当品）は刺激味（ピカンテ）がさらに過剰に感じられ、好ましくなかった（ピリピリと舌をさすような刺激味）。通常品（塩分４％相当品）は口どけ、軟らかさは良好となり、ブルーチーズ特有の風味となった。しかし、塩味が強く、日本人の嗜好には合わないものとなった。
一方、マグネシウム添加品（４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ）は、口どけが良く滑らかな食感のチーズとなった。さらに、ブルーチーズ特有の芳香性のある風味が強まったものの、塩味とのバランスが良好であり、後味のすっきりとした好ましい風味のチーズとなった。マグネシウムを過剰に添加したもの（４００ｍｇ／１００ｇ）は、依然として、マグネシウム由来のえぐみの強い風味のチーズとなった。
Immediately after filling and packaging, the normal product was a cheese having a strong saltiness only with a hard and unsmooth mouthpiece with a salt content of 3% and 4%.
On the other hand, the magnesium-added products (40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g) were smooth-smooth and moderately salty and preferred flavored cheese. In the case of adding magnesium excessively (400 mg / 100 g), the growth of blue mold was greatly suppressed, but it became a strong cheese derived from magnesium.
After 2 months of storage, the normal product (equivalent to 4% salt content) was soft, but unsatisfactory in its mouth, and was not preferred because of its strong salty cheese. Further, the normal product (product having a salt content of 3%) was not preferable because the growth of blue mold was excessive and the cheese had a strong pungent taste (picante).
On the other hand, the magnesium-added products (40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g) became a cheese with a smooth mouthfeel and a smooth mouthfeel. Moreover, the balance of a moderate salty taste and the aromatic flavor peculiar to blue cheese was favorable, and it became a cheese of preferable flavor. In the case of adding magnesium excessively (400 mg / 100 g), the growth of blue mold was greatly suppressed, but it became a cheese with a strong flavor derived from magnesium.
After 4 months of storage, the normal product (equivalent to 3% salinity) felt an excessive irritation taste (picante), which was not preferable (irritating taste that tinged with the tongue). The normal product (equivalent to 4% salt content) was savory and soft, and the flavor was peculiar to blue cheese. However, it was very salty and did not meet Japanese taste.
On the other hand, the magnesium-added product (40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g) became a mouthfeel and smooth texture cheese. Furthermore, although the aromatic flavor peculiar to blue cheese strengthened, the balance with saltiness was favorable and it became the cheese of the preferable flavor with the refreshing aftertaste. What added magnesium excessively (400 mg / 100g) still became the cheese of the strong flavor derived from magnesium.
なお、上表におけるナチュラルチーズの評価方法は以下のように評価した。
（風味・食感・組織の官能評価）
熟練された５名のパネラーによって、風味（ブルーチーズ特有の香ばしさ、雑味、コク味、ミルク感、エステル臭）、食感（滑らかさ、口どけ、舌ざわり）、及び組織（硬さ、脆さ）について官能評価を行った。
評価は、◎：非常に好ましい、〇：好ましい、△：どちらともいえない、×：好ましくない、とした。
In addition, the evaluation method of the natural cheese in the said table | surface evaluated as follows.
(Feeling, texture, sensory evaluation of tissue)
By five experienced panelists, the flavor (scent of blue cheese, miscellaneous taste, rich taste, milk feeling, ester odor), texture (smoothness, mouthfeel, texture) and structure (hardness, brittleness) Sensory evaluation was performed on
The evaluation was as follows: A: very preferable, O: preferable, Δ: Neither can be said, x: not preferable.
青カビと白カビが混在するチーズとしてカマン＆ブルーチーズの製造方法によりチーズを調製した。脂肪分３．６％に調整した原料乳を均質化処理後、プレート型殺菌機により７５℃で１５秒間殺菌し、３０℃まで冷却した。この原料乳１００ｋｇに対し乳酸菌スターター（中温菌スターター：CHR.HANSEN社製、Direct Vat Set）を１０Ｕ（ユニット）添加し、ジャケット付のチーズバット内に静置させた。1時間後に仔牛レンネット（HR：CHR.HANSEN社製）を３g添加し、さらに静置させた。約３０分経過した時点で乳の凝固が起こり、凝固開始から４０分後にチーズナイフを使用して、チーズカードを１０ｍｍの立方体に切断した。切断後、緩やかに撹拌しながらチーズカード中からホエーを流出させた。撹拌を開始してから１時間後にカードとホエーを分離し、カードに対し青カビ（P.roqueforti,胞子数１０８〜１０９）を０．０５％、食塩（精製塩）をカードに対し３％添加した。マグネシウム添加品は、食塩と同時にマグネシウム含量が高いミネラル塩として塩化マグネシウムを添加し、チーズ中のマグネシウム含量が４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ、４００ｍｇ／１００ｇとなるように添加した。なお、通常品として食塩を４％となるように添加したもの（塩分４％相当品）及び、マグネシウム添加品と食塩量が同等となるように食塩を３％添加したもの（塩分３％相当品）の２種類を調製した。
さらに、カードを３００g容量のステンレス製のチーズフープに約２００ｇ充填し、２０℃、２０時間静置させた。静置後、カードをフープから取り出し、チーズ表面に白カビの懸濁溶液（P.caseicolum胞子数１０７〜１０８）を塗布し、１５℃にて４日間予備発酵させた。
チーズ表面に白カビが生育し始めた時点で、チーズカードの上下面に穿孔処理をおこなった。穿孔処理はチーズ内部に溝をつけ、これを通じて空気（酸素）を通じさせる方法である。長さ１５ｃｍ、太さ３ｍｍのステンレス製の針棒をチーズの上下面に７ヶ所突き刺し溝をつけた。これによりチーズ内部に青カビが生育するようになる。穿孔処理後、通気性を有する状態でフィルム包装し、１０℃にて熟成を行った。チーズ評価はフィルム包装２０日後、及び６０日後に実施した。
As a cheese in which blue mold and white mold are mixed, cheese was prepared by the production method of Kaman & Blue cheese. The raw material milk adjusted to 3.6% fat was homogenized and then sterilized with a plate-type sterilizer at 75 ° C. for 15 seconds and cooled to 30 ° C. 10 U (unit) of lactic acid bacteria starter (medium-temperature bacteria starter: Direct Vat Set, manufactured by CHR.HANSEN) was added to 100 kg of the raw milk and allowed to stand in a cheese vat with a jacket. One hour later, 3 g of calf rennet (HR: manufactured by CHR.HANSEN) was added and allowed to stand still. When about 30 minutes passed, milk coagulation occurred, and after 40 minutes from the start of coagulation, the cheese curd was cut into 10 mm cubes using a cheese knife. After cutting, whey was allowed to flow out of the cheese curd while gently stirring. One hour after the start of stirring, curd and whey were separated, 0.05% of blue mold (P. roqueforti, spore count 10 8 to 10 9 ) and 3% of salt (purified salt) of curd Added. Magnesium chloride was added as a mineral salt having a high magnesium content at the same time as sodium chloride, and the magnesium content was added so that the magnesium content in cheese was 40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g, 400 mg / 100 g. In addition, as a normal product, a salt added to 4% (equivalent to 4% salt) and a magnesium added product so that the amount of salt is equivalent to 3% (salt equivalent to 3%) ) Were prepared.
Further, about 200 g of the curd was filled in a 300 g capacity stainless steel cheese hoop and allowed to stand at 20 ° C. for 20 hours. After standing, the curd was taken out from the hoop, and a white mold suspension solution (P. caseicolum spore count 10 7 to 10 8 ) was applied to the cheese surface and pre-fermented at 15 ° C. for 4 days.
When white mold began to grow on the cheese surface, the top and bottom surfaces of the cheese curd were perforated. The perforation process is a method in which a groove is formed inside the cheese and air (oxygen) is passed through the groove. A stainless needle bar having a length of 15 cm and a thickness of 3 mm was stabbed into the upper and lower surfaces of the cheese at seven locations to form grooves. As a result, blue mold grows inside the cheese. After the perforation treatment, the film was wrapped in a breathable state and aged at 10 ° C. Cheese evaluation was carried out 20 days after film packaging and 60 days later.
フィルム包装２０日後、通常品は、通常品は塩分３％及び４％相当品ともに硬く口どけが悪く、塩味のみが強いチーズであった。
これに対し、マグネシウム添加品（４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ）は口どけが良く、滑らかで適度な塩味の好ましい風味のチーズであった。マグネシウムを過剰に添加したもの（４００ｍｇ／１００ｇ）は、青カビの生育が大幅に抑制されたが、マグネシウム由来のえぐみの強い風味のチーズとなった。
フィルム包装６０日後、通常品（塩分３％相当品）は熟成が過度に進行し、刺激味の強い風味となり（ピリピリと舌をさすような刺激味）、食するのに適さなかった。通常品（塩分４％相当品）は軟らかくなったものの口どけが悪く、塩味が強くブルーチーズ特有の風味が過度となり、好ましくなかった。一方、マグネシウム添加品（４０ｍｇ／１００ｇ、１００ｍｇ／１００ｇ、３００ｍｇ／１００ｇ）はさらに口どけが良く、滑らかな食感のチーズとなった。また、適度な塩味とブルー特有の芳香性のある風味のバランスが良好であり好ましい風味のチーズとなった。マグネシウムを過剰に添加したもの（４００ｍｇ／１００ｇ）は、青カビの生育が大幅に抑制されたが、マグネシウム由来のえぐみの強い風味のチーズとなった。
After 20 days of film packaging, the normal product was a cheese that was hard and unsavory, with only a salty taste, and the normal product had a salt content of 3% and 4%.
On the other hand, the magnesium-added products (40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g) were smooth and moderately salty and preferred flavored cheese. In the case of adding magnesium excessively (400 mg / 100 g), the growth of blue mold was greatly suppressed, but it became a cheese with a strong flavor derived from magnesium.
After 60 days of film packaging, the normal product (equivalent to 3% salt content) was excessively matured and had a strong pungent taste (irritating taste that tinged with a tingling tongue) and was not suitable for eating. The normal product (equivalent to 4% salt content) was soft, but unsatisfactory in its mouth, and had a strong salty taste and an excessive flavor peculiar to blue cheese. On the other hand, the magnesium-added product (40 mg / 100 g, 100 mg / 100 g, 300 mg / 100 g) has a better mouthfeel and a smooth texture cheese. Moreover, the balance of a moderate salty taste and the aromatic flavor peculiar to blue was favorable, and it became a cheese of favorable flavor. In the case of adding magnesium excessively (400 mg / 100 g), the growth of blue mold was greatly suppressed, but it became a cheese with a strong flavor derived from magnesium.
Claims (4)
口どけ指標値：チーズ１．５ｇを秤量し、容量５０ｍｌの遠沈管に入れ、これに３０℃の温水４０ｍｌを加え、３,０００回転で５分間遠心させた後、水溶化チーズの重量を測定する。すなわち、チーズ溶解率（％）＝（チーズ水溶化量）／（もとのチーズ重量）×１００（％）を「口どけ指標値」とした。 The blue mold-based natural cheese according to claim 1 or 2, wherein a mouthfeel index value shown below is 15% or more.
Mouth index value: 1.5 g of cheese is weighed, put into a centrifuge tube with a capacity of 50 ml, added with 40 ml of hot water at 30 ° C., centrifuged at 3,000 rpm for 5 minutes, and then the weight of water-soluble cheese is measured To do. That is, cheese dissolution rate (%) = (cheese water solubilization amount) / (original cheese weight) × 100 (%) was defined as the “mouth index value”.
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| JP2015012875A (en) * | 2014-10-15 | 2015-01-22 | 雪印メグミルク株式会社 | Natural cheese |
| WO2023054544A1 (en) * | 2021-10-01 | 2023-04-06 | 不二製油グループ本社株式会社 | Method for producing cheese or cheese-like foodstuff |
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| JPH03259039A (en) * | 1985-01-22 | 1991-11-19 | Isao Moriya | Fermentation method utilizing magnesium chloride |
| JPH07143863A (en) * | 1993-11-24 | 1995-06-06 | Maguoole Sci Kk | Method for producing magnesium-reinforced food |
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| JP2000279130A (en) * | 1999-03-31 | 2000-10-10 | Snow Brand Milk Prod Co Ltd | Magnesium agent |
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| JPH03259039A (en) * | 1985-01-22 | 1991-11-19 | Isao Moriya | Fermentation method utilizing magnesium chloride |
| JPH02167028A (en) * | 1988-08-09 | 1990-06-27 | Saint Hubert Ind Laitiere | Making of soft cheese containing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2015012875A (en) * | 2014-10-15 | 2015-01-22 | 雪印メグミルク株式会社 | Natural cheese |
| WO2023054544A1 (en) * | 2021-10-01 | 2023-04-06 | 不二製油グループ本社株式会社 | Method for producing cheese or cheese-like foodstuff |
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