JP2009296972A - Enzyme modified cheese, and method for producing the same - Google Patents
Enzyme modified cheese, and method for producing the same Download PDFInfo
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- Dairy Products (AREA)
Abstract
Description
本発明は、酵素処理チーズ及びその製造方法に関する。さらに詳しくは、酵素処理チーズを製造する際に、ラクトバチルス・ヘルベチカス（Lactobacillus helveticus）が産生する酵素を用いることによって得られる、従来の酵素処理チーズよりも、よりチーズの風味が強く、特に熟成風味や旨味を強化した酵素処理チーズに関する。 The present invention relates to enzyme-treated cheese and a method for producing the same. More specifically, when producing enzyme-treated cheese, the cheese flavor is stronger than conventional enzyme-treated cheese, which is obtained by using an enzyme produced by Lactobacillus helveticus, and particularly ripened. It relates to enzyme-treated cheese with enhanced flavor and umami.
酵素処理チーズ（Enzyme Modified Cheese : EMC）は一般にチーズフレーバーとして用いられ、ナチュラルチーズの風味を簡単にチーズ加工食品などに付与することができるものである。チーズ風味をチーズ加工食品等に付与する方法としては、ナチュラルチーズを直接配合することや、化学的に調製された合成フレーバー等を使用することが挙げられる。しかし、ナチュラルチーズは近年価格が高騰しており、加工食品に配合するのはコスト面で難しい。一方の合成フレーバーについては、安価に入手可能ではあるが、近年の健康志向の高まりから化学的に合成されたものについては避けられる傾向が強い。こういった背景もあり、天然由来のフレーバーとして酵素処理チーズの需要は高まっている。 Enzyme-modified cheese (EMC) is generally used as a cheese flavor and can easily impart the flavor of natural cheese to processed cheese foods. Examples of a method for imparting a cheese flavor to processed cheese foods include directly blending natural cheese or using a chemically prepared synthetic flavor. However, the price of natural cheese has soared in recent years, and it is difficult to mix it with processed foods in terms of cost. On the other hand, although synthetic flavors are available at low cost, those that are chemically synthesized due to the recent increase in health orientation tend to be avoided. Against this background, there is an increasing demand for enzyme-treated cheese as a naturally derived flavor.
酵素を用いたチーズフレーバーについては、これまでに様々な研究がなされている。例えば、特許文献１ではチーズに脂肪分解酵素、タンパク分解酵素と乳酸菌などの微生物に加え、含硫物質を添加してチーズの風味を強めることが記載され、特許文献２ではチーズにタンパク質分解酵素、および乳酸球菌ラクトコッカス・ラクティス（Lactococcus lactis)培養物、また香りを付与するための前胃エステラーゼを添加することによって風味の強いチーズフレーバーを得る方法が記載されている。また、特許文献３のように、膜設備で濃縮した乳を原料として酵素、菌を添加してチーズを作成する方法や特許文献４、特許文献５のようにリパーゼのみ添加する方法なども開発されている。しかし、特許文献１や特許文献３では、発酵時に含硫物質を添加する必要があったり、限外濾過設備などのコストが発生したりすることが問題であった。一方で、煩雑な操作や設備投資が不要な特許文献２、特許文献４、特許文献５の技術では、チーズの香りについては満足なものが得られるものの、熟成風味や旨味という面では十分なものではなかった。 Various studies have been conducted on cheese flavors using enzymes. For example, Patent Document 1 describes that cheese is added with a lipolytic enzyme, proteolytic enzyme and microorganisms such as lactic acid bacteria, and a sulfur-containing substance is added to enhance the flavor of cheese. And a method for obtaining a savory cheese flavor by adding a culture of Lactococcus lactis and a pregastric esterase for imparting aroma. In addition, a method of making cheese by adding enzymes and bacteria using milk concentrated in a membrane facility as a raw material as in Patent Document 3 and a method of adding only lipase as in Patent Documents 4 and 5 have been developed. ing. However, in patent document 1 and patent document 3, it was necessary to add a sulfur-containing substance at the time of fermentation, and costs, such as an ultrafiltration equipment, generate | occur | produced. On the other hand, with the techniques of Patent Document 2, Patent Document 4, and Patent Document 5 that do not require complicated operations and capital investment, a satisfactory cheese aroma is obtained, but sufficient in terms of aging flavor and umami. It wasn't.
本発明者らは、上記の従来技術の問題点を解決するために、特別な手段を使用せずに、従来のチーズフレーバーよりも熟成風味や旨味が強い酵素処理チーズを提供することを課題とする。 In order to solve the above-mentioned problems of the prior art, the present inventors have provided a problem of providing an enzyme-treated cheese having a stronger aging flavor and umami than a conventional cheese flavor without using special means. To do.
本発明者らは、上記課題を解決するために、従来の製造方法を大きく変更することなく酵素処理チーズの風味をより強化する方法について鋭意研究を進めた結果、ラクトバチルス・ヘルベチカスの産生する酵素を作用させることで、より熟成風味と旨味が強化された酵素処理チーズが得られることを見出し、本発明を完成させるに至った。 In order to solve the above-mentioned problems, the present inventors have conducted earnest research on a method for further enhancing the flavor of enzyme-treated cheese without greatly changing the conventional production method. As a result, Lactobacillus helveticus is produced. It has been found that an enzyme-treated cheese with enhanced ripening flavor and umami can be obtained by causing the enzyme to act, and the present invention has been completed.
すなわち、本発明は、ラクトバチルス・ヘルベチカスを含む酵素処理チーズである。
本発明はまた、チーズあるいはチーズカードにラクトバチルス・ヘルベチカスが産生する酵素を作用させて得られる酵素処理チーズである。
本発明はまた、ラクトバチルス・ヘルベチカス（Lactobacillus helveticus）が産生する酵素が、スターター乳酸菌として用いたラクトバチルス・ヘルベチカス（Lactobacillus helveticus）由来のものであることを特徴とする前記の酵素処理チーズである。
本発明はまた、前記酵素処理チーズを含有する食品である。
本発明はまた、チーズあるいはチーズカードに、ラクトバチルス・ヘルベチカスが産生する酵素を作用させることにより酵素処理チーズを製造する方法である。
本発明はまた、ラクトバチルス・ヘルベチカス（Lactobacillus helveticus）が産生する酵素が、スターター乳酸菌として用いたラクトバチルス・ヘルベチカス（Lactobacillus helveticus）由来のものであることを特徴とする前記の酵素処理チーズの製造方法である。
That is, the present invention is an enzyme-treated cheese containing Lactobacillus helveticus.
The present invention is also an enzyme-treated cheese obtained by allowing an enzyme produced by Lactobacillus helveticus to act on cheese or cheese curd.
The present invention also provides the enzyme-treated cheese, wherein the enzyme produced by Lactobacillus helveticus is derived from Lactobacillus helveticus used as a starter lactic acid bacterium. is there.
The present invention is also a food containing the enzyme-treated cheese.
The present invention is also a method for producing enzyme-treated cheese by causing an enzyme produced by Lactobacillus helveticus to act on cheese or cheese curd.
The present invention also provides the enzyme-treated cheese, wherein the enzyme produced by Lactobacillus helveticus is derived from Lactobacillus helveticus used as a starter lactic acid bacterium. It is a manufacturing method.
本発明によれば、従来の製造方法を大きく変更することなく、かつ、従来品よりも、より熟成風味及び旨味を強化した酵素処理チーズを得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the enzyme processing cheese which strengthened the ripening flavor and the umami | taste can be obtained rather than the conventional product, without changing a conventional manufacturing method largely.
以下、具体例を示しながら、本発明を詳しく説明する。
本発明では、基本的には従来用いられている酵素処理チーズの製造方法をそのまま使用することができる。一般的な酵素処理チーズの製造方法を例示すると、まず、原料チーズをチョッパーで粉砕し、そこに脂肪分解酵素を添加する。この原料チーズ磨砕物、脂肪分解酵素の混合物をプレミキサーで混練し、酵素を反応させる。反応が終了した後、殺菌を行い、酵素処理チーズを製造する。
Hereinafter, the present invention will be described in detail with specific examples.
In the present invention, basically, a conventional method for producing enzyme-treated cheese can be used as it is. When the manufacturing method of a general enzyme-treated cheese is illustrated, first, raw material cheese is grind | pulverized with a chopper, and a lipolytic enzyme is added there. A mixture of the raw material cheese ground product and lipolytic enzyme is kneaded with a premixer, and the enzyme is reacted. After the reaction is completed, sterilization is performed to produce enzyme-treated cheese.
本発明に用いることができるチーズあるいはチーズカードについては、特に制限はなく、一般的なチーズの他、熟成していないグリーンカードでも良いし、レンネットカゼイン、酸カゼイン、ナトリウムカゼイネート等も使用することが出来る。旨味成分の多いゴーダ、チェダーなどのセミハード系、および、パルメザン、グラナ等のハード系チーズは特に好ましい。熟成が進んでいないものについては、目的の風味に合せて酵素処理時間を調整することで、本発明の酵素処理チーズとすることができる。 The cheese or cheese curd that can be used in the present invention is not particularly limited. In addition to general cheese, unripened green curd may be used, and rennet casein, acid casein, sodium caseinate and the like are also used. I can do it. Semi-hard systems such as gouda and cheddar with many umami components, and hard cheeses such as parmesan and grana are particularly preferred. About what has not matured, it can be set as the enzyme-treated cheese of this invention by adjusting enzyme treatment time according to the target flavor.
本発明において使用することができる脂肪分解酵素としては、特に限定されないが、例えば、豚膵臓あるいは幼少家畜の口頭分泌腺から得られる脂肪分解酵素、Ｐｅｎｉｃｉｌｌｉｕｍ属、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ属、Ａｓｐｅｒｇｉｌｌｕｓ属、Ｍｕｃｏｒ属、Ｃａｎｄｉｄａ属等、Ｐｓｅｕｄｏｍｏｎａｓ属、Ｒｈｉｚｏｐｕｓ属、Ｒｈｉｚｏｍｕｃｏｒ属、またはＴｈｅｒｍｏｍｙｃｅｓ属の微生物が生産する脂肪分解酵素を用いることができる。脂肪分解酵素は、添加量がチーズあるいはチーズカードの０．０５〜５重量％程度となるようにして添加することが好ましい。また、タンパク分解を促進させるためにタンパク質分解酵素を同時に添加しても良いが、その場合は苦味が出ない程度に添加量・反応時間を調整する必要がある。 The lipolytic enzyme that can be used in the present invention is not particularly limited. For example, lipolytic enzymes obtained from the porcine pancreas or the oral secretory glands of young livestock, Penicillium genus, Chromobacterium genus, Aspergillus genus, Mucor genus, Candida Lipolytic enzymes produced by microorganisms of the genus Pseudomonas genus, Rhizopus genus, Rhizomucor genus, or Thermomyces genus can be used. The lipolytic enzyme is preferably added so that the addition amount is about 0.05 to 5% by weight of cheese or cheese curd. In order to promote proteolysis, a proteolytic enzyme may be added at the same time, but in that case, it is necessary to adjust the addition amount and reaction time to such an extent that no bitterness is produced.
本発明では、さらにラクトバチルス・ヘルベチカス由来の酵素を作用させることを特徴としている。ラクトバチルス・ヘルベチカス由来の酵素を作用させる方法としては、乳酸菌としてラクトバチルス・ヘルベチカスを添加してもよいし、酵素を抽出して作用させることも可能である。乳酸菌として、ラクトバチルス・ヘルベチカスを添加する際の条件については特に限定は無いが、脱脂乳を基本とした培地だけでなく、ラクトバチルス・ヘルベチカスが生育可能な培地で培養した培養物をそのまま添加してもよいし、菌体酵素が失活しない範囲で濃縮、凍結、乾燥などの処理を行った菌体や酵素抽出物を添加してもよい。また、スターター乳酸菌としてラクトバチルス・ヘルベチカスを用いたナチュラルチーズを原料として製造する方法でも問題ない。一方、ラクトバチルス・ヘルベチカス由来の酵素を抽出する方法についても特に限定はなく、失活しない形で抽出されていればどのような状態でも問題ない。 The present invention is further characterized by allowing an enzyme derived from Lactobacillus helveticus to act. As a method for causing an enzyme derived from Lactobacillus helveticus to act, Lactobacillus helveticus may be added as a lactic acid bacterium, or the enzyme can be extracted and allowed to act. The conditions for adding Lactobacillus helveticus as a lactic acid bacterium are not particularly limited, but not only a medium based on skim milk but also a culture cultured in a medium capable of growing Lactobacillus helveticus as it is. You may add, and you may add the microbial cell and enzyme extract which performed the process of concentration, freezing, drying, etc. in the range which does not deactivate a microbial cell enzyme. Moreover, there is no problem even in a method of producing natural cheese using Lactobacillus helveticus as a starter lactic acid bacterium as a raw material. On the other hand, there is no particular limitation on the method for extracting an enzyme derived from Lactobacillus helveticus, and there is no problem in any state as long as it is extracted in a form that does not deactivate.
酵素およびラクトバチルス・ヘルベチカスによる反応の条件は、特に限定されず、添加したそれぞれの酵素の反応やラクトバチルス・ヘルベチカスの生育に適した温度とｐＨ、例えば３０〜４０℃、ｐＨ４〜７、望ましくは５〜６で、７２〜２４０時間の反応を行う。この際、反応が不十分では風味が弱く、逆に反応が過剰となると苦味が強くなってしまう傾向があることから、目的の風味に合せて反応条件を調整すればよい。酵素およびラクトバチルス・ヘルベチカスによる反応が終了した後は、従来の方法と同じく加熱殺菌（例えば、８０℃、１５分）し、その後６０〜７０℃に冷却する。冷却後、均質処理を経て本発明の酵素処理チーズは完成する。 Conditions for the reaction with the enzyme and Lactobacillus helveticus are not particularly limited, and the temperature and pH suitable for the reaction of each added enzyme and the growth of Lactobacillus helveticus, for example, 30 to 40 ° C., pH 4 to 7, The reaction is desirably performed at 5 to 6 for 72 to 240 hours. At this time, if the reaction is insufficient, the flavor is weak, and conversely, if the reaction is excessive, the bitterness tends to become strong. Therefore, the reaction conditions may be adjusted according to the target flavor. After the reaction with the enzyme and Lactobacillus helveticus is completed, the mixture is sterilized by heating (for example, 80 ° C., 15 minutes) as in the conventional method, and then cooled to 60 to 70 ° C. After cooling, the enzyme-treated cheese of the present invention is completed through a homogeneous treatment.
このような方法により得られる本発明の酵素処理チーズは、従来の酵素処理チーズに比較して、より風味が強く、特に熟成風味および旨味が増強されたものである。また、このように得られた本発明の酵素処理チーズは、従来品に比較して遊離アミノ酸、特にグルタミン酸量が増加している。特に、遊離アミノ酸含量がチーズ中の固形分１００ｇあたり２ｇ以上、グルタミン酸含量が、チーズ中の固形分１００ｇあたり４５０ｍｇ以上である場合には、優れた風味を有していた。 The enzyme-treated cheese of the present invention obtained by such a method is stronger in flavor than conventional enzyme-treated cheese, and particularly has enhanced aging and umami. In addition, the enzyme-treated cheese of the present invention thus obtained has an increased amount of free amino acids, particularly glutamic acid, compared to conventional products. In particular, when the free amino acid content was 2 g or more per 100 g of the solid content in the cheese and the glutamic acid content was 450 mg or more per 100 g of the solid content in the cheese, it had an excellent flavor.
以下、本発明の実施例を示すが、本発明はこれに限定されるものではない。なお、「％」は特に断らない限り、「重量％」を示すものとする。 Examples of the present invention will be described below, but the present invention is not limited thereto. “%” Indicates “% by weight” unless otherwise specified.
チョッパーで磨砕したチェダーチーズ１００ｋｇに食塩８００ｇ、Ｋｉｄ−ｌａｍｂ前胃エステラーゼ５００ｇ(力価３０単位／ｇ)およびペニシリウム・カマンベルティ（Penicillium camemberti ）Ｔ−１(微工研寄６８１３号、ＦＥＲＭ Ｐ−６８１３)産出の中性プロテアーゼ０．５ｇ(力価３０万単位／ｇ)を水２５ｋｇに溶解したもの、およびラクトバチルス・ヘルベチカス（L. helveticus）ＳＢＴ−２１７１（ＦＥＲＭ ＢＰ−５４４５）の脱脂乳培養物１０ｋｇを加え、ニーダーを用いて十分に混和後、この混合物を攪拌装置付発酵タンクに入れ、３０℃で２〜３時間に攪拌しながら９日間発酵させた。発酵終了後、発酵物を８０℃で２０分加熱して殺菌と酵素の失活を行い、ついでコロイドミルで均質化し、遊離アミノ酸が多く熟成風味の強いチーズを得た。ここで得られたチーズと、反応時にラクトバチルス・ヘルベチカスを添加しなかったチーズ(従来品)、および原料チーズのチーズ中の固形１００ｇあたりの遊離アミノ酸組成(単位ｍｇ)を表１に示す。 100 kg of cheddar cheese ground with chopper, 800 g of salt, 500 g of Kid-lamb pregastric esterase (titer 30 units / g), and Penicillium camemberti T-1 (Family Research Institute No. 6813, FERM P- 6813) Non-fat milk of 0.5 g of neutral protease produced (titer 300,000 units / g) dissolved in 25 kg of water and L. helveticus SBT-2171 (FERM BP-5445) After adding 10 kg of the culture and mixing well using a kneader, this mixture was placed in a fermentation tank with a stirrer and fermented for 9 days at 30 ° C. with stirring for 2 to 3 hours. After completion of the fermentation, the fermented product was heated at 80 ° C. for 20 minutes to sterilize and inactivate the enzyme, and then homogenized with a colloid mill to obtain a cheese with a lot of free amino acids and a strong ripening flavor. Table 1 shows the free amino acid composition (unit: mg) per 100 g of solid in the cheese obtained here, the cheese to which Lactobacillus helveticus was not added during the reaction (conventional product), and the raw cheese.
[試験例１]
（官能評価）
実施例１で作成した酵素処理チーズを用いて官能評価を行った。比較対照として、原料チーズと、ラクトバチルス・ヘルベチカスを添加せずに製造した酵素処理チーズを用いた。官能評価は８人のパネルにより苦味、旨味について下記基準で採点し、その平均値で表示した。この結果を表２に示す。
５：強い
４：やや強い
３：普通
２：やや弱い
１：弱い
[Test Example 1]
(sensory evaluation)
Sensory evaluation was performed using the enzyme-treated cheese prepared in Example 1. As a comparative control, raw material cheese and enzyme-treated cheese manufactured without adding Lactobacillus helveticas were used. The sensory evaluation was scored according to the following criteria for bitterness and umami by a panel of 8 people, and the average value was displayed. The results are shown in Table 2.
5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Weak
上記の結果から、本願の酵素処理チーズについては、全体的に従来品に比較して遊離アミノ酸、特にグルタミン酸量が増大し、より風味が強く、特に旨味の点で従来品よりも優れており、かつ苦味も低減されていることが明らかとなった。 From the above results, the enzyme-treated cheese of the present application generally has an increased amount of free amino acids, particularly glutamic acid, compared to the conventional product, has a stronger flavor, and is particularly superior to the conventional product in terms of umami, And it became clear that bitterness was also reduced.
添加する乳酸菌を変更し、実施例1と同様に酵素処理チーズを製造した。乳酸菌はL. lactis JCM5805T、L.helveticus ＳＢＴ−０４０２（ＦＥＲＭ Ｐ−２１５５９）、L. helveticus ＳＢＴ−２１５０(ＦＥＲＭ Ｐ−２１５６０)を使用した。得られた酵素処理チーズの固形１００ｇあたりの遊離アミノ酸組成(単位ｍｇ)を表３に示す。 The lactic acid bacteria to be added were changed, and enzyme-treated cheese was produced in the same manner as in Example 1. L. lactis JCM5805 T , L. helveticus SBT-0402 (FERM P-21559), L. helveticus SBT-2150 (FERM P-21560) were used as the lactic acid bacteria. Table 3 shows the free amino acid composition (unit: mg) per 100 g of the solid obtained from the enzyme-treated cheese.
[試験例２]
（官能評価試験）
実施例２で作成した酵素処理チーズを用いて官能評価を行った。官能評価は８人のパネルにより苦味、旨味について下記基準で採点し、その平均値で表示した。この結果を表４に示す。
５：強い
４：やや強い
３：普通
２：やや弱い
１：弱い
[Test Example 2]
(Sensory evaluation test)
Sensory evaluation was performed using the enzyme-treated cheese prepared in Example 2. The sensory evaluation was scored according to the following criteria for bitterness and umami by a panel of 8 people, and the average value was displayed. The results are shown in Table 4.
5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Weak
上記の結果から、本願の酵素処理チーズについては、L.helveticus菌株を変更しても全体的に一般的な乳酸菌であるL.lactisに比較して遊離アミノ酸、特にグルタミン酸量が増大し、より風味が強く、特に旨味の点で優れており、かつ苦味も低減されていることが明らかとなった。 From the above results, for the enzyme-treated cheese of the present application, even when the L. helveticus strain was changed, the amount of free amino acids, especially glutamic acid, increased compared to L. lactis, which is a general lactic acid bacterium, and more flavored. It was revealed that the taste was strong, particularly excellent in terms of umami, and bitterness was reduced.
（ラクトバチルス・ヘルベチカスをスターター乳酸菌として製造したチーズを用いた製造方法）
L. helveticus ＳＢＴ−２１７１をスターター乳酸菌として使用し、製造したゴーダチーズ（雪印乳業製）１００ｋｇに食塩８００ｇ、Ｋｉｄ−ｌａｍｂ前胃エステラーゼ５００ｇ（力価３０単位／ｇ）及びP. camemberti Ｔ−１(微工研寄６８１３号、ＦＥＲＭ Ｐ−６８１３)産出の中性プロテアーゼ０.５ｇ(力価３０万単位／ｇ)を水２５ｋｇに溶解したものを加え、ニーダーを用いて十分に混和後、この混合物を攪拌装置付発酵タンクに入れ、３０℃で２〜３時間に攪拌しながら９日間発酵させた。発酵終了後、発酵物を８０℃で２０分加熱して殺菌と酵素の失活を行い、ついでコロイドミルで均質化し、遊離アミノ酸が多く熟成風味の強い酵素処理チーズを得た。
(Manufacturing method using cheese manufactured as Lactobacillus helveticus as starter lactic acid bacteria)
L. helveticus SBT-2171 was used as a starter lactic acid bacterium, 100 kg of manufactured Gouda cheese (manufactured by Snow Brand Milk Products), 800 g of sodium chloride, 500 g of Kid-lamb pregastric esterase (titer 30 units / g) and P. camemberti T-1 ( After adding 0.5 g of neutral protease (titer 300,000 units / g) produced in Kikuken Kenyoku No. 6813, FERM P-6813) to 25 kg of water and mixing well using a kneader, this mixture Was put in a fermentation tank with a stirrer and fermented for 9 days at 30 ° C. with stirring for 2 to 3 hours. After completion of the fermentation, the fermented product was heated at 80 ° C. for 20 minutes to sterilize and inactivate the enzyme, and then homogenized with a colloid mill to obtain enzyme-treated cheese with many free amino acids and a strong ripening flavor.
（ラクトバチルス・ヘルベチカス由来の酵素を用いた製造方法）
チョッパーで磨砕したチェダーチーズ１００ｋｇに食塩８００ｇ、Ｋｉｄ−ｌａｍｂ前胃エステラーゼ５００ｇ(力価３０単位／ｇ)およびP. camemberti Ｔ−１(微工研寄６８１３号、ＦＥＲＭ−Ｐ６８１３)産出の中性プロテアーゼ０.５ｇ(力価３０万単位／ｇ)を水２５ｋｇに溶解したもの、およびラクトバチルス・ヘルベチカス（L. helveticus）ＳＢＴ−２１７１（ＦＥＲＭ ＢＰ−５４４５）の培養液から抽出した酵素（プロテアーゼ）を加え、ニーダーを用いて十分に混和後、この混合物を攪拌装置付発酵タンクに入れ、３０℃で２〜３時間に攪拌しながら９日間発酵させた。発酵終了後、発酵物を８０℃で２０分加熱して殺菌と酵素の失活を行い、ついでコロイドミルで均質化し、遊離アミノ酸が多く熟成風味の強い酵素処理チーズを得た。
(Production method using an enzyme derived from Lactobacillus helveticus)
Neutrality of 800g of salt, 500g of Kid-lamb pregastric esterase (titer 30 units / g) and P. camemberti T-1 (Kikuken Kenyoku No. 6813, FERM-P6813) in 100kg of cheddar cheese ground with chopper 0.5 g of protease (titer 300,000 units / g) dissolved in 25 kg of water and an enzyme (protease) extracted from a culture solution of L. helveticus SBT-2171 (FERM BP-5445) ) And mixed well using a kneader, the mixture was placed in a fermentation tank with a stirrer and fermented for 9 days at 30 ° C. with stirring for 2 to 3 hours. After completion of the fermentation, the fermented product was heated at 80 ° C. for 20 minutes to sterilize and inactivate the enzyme, and then homogenized with a colloid mill to obtain enzyme-treated cheese with many free amino acids and a strong ripening flavor.
（酵素処理チーズを用いたチーズ蒸しパンの製造）
実施例１で得られた酵素処理チーズを使用し、次の要領でチーズ蒸しパンを製造した。水３０ｇに砂糖１００ｇ、塩１ｇ、液卵５５ｇ、ショートニング３０ｇ、脱脂粉乳２ｇを加え、ミキサー低速で３０秒、ついで中速で３０秒攪拌した。次に液卵５５ｇおよび酵素処理チーズ４ｇ、小麦粉１００ｇ、ベーキングパウダー１ｇを加え、ミキサー低速で３０秒、高速で４分攪拌した。このスラリーを紙製の容器に入れ、９３〜９５℃で１６〜１７分間蒸し上げ、チーズ蒸しパンを製造した。
(Manufacture of cheese steamed bread using enzyme-treated cheese)
Using the enzyme-treated cheese obtained in Example 1, a cheese steamed bread was produced in the following manner. To 30 g of water, 100 g of sugar, 1 g of salt, 55 g of liquid egg, 30 g of shortening, and 2 g of skimmed milk powder were added, and the mixture was stirred at a low speed for 30 seconds and then at a medium speed for 30 seconds. Next, 55 g of liquid egg, 4 g of enzyme-treated cheese, 100 g of wheat flour, and 1 g of baking powder were added, and the mixture was stirred at a low speed for 30 seconds and at a high speed for 4 minutes. This slurry was put into a paper container and steamed at 93 to 95 ° C. for 16 to 17 minutes to produce a cheese steamed bread.
（酵素処理チーズを用いた食品の製造）
実施例２で得られた酵素処理チーズを使用し、次の要領でチーズ様食品を製造した。粉砕したゴーダチーズ５００ｇとチェダーチーズ５００ｇをケトルタイプの乳化釜に投入し、これに溶融塩（ポリリン酸ナトリウム）２０ｇ、澱粉２８ｇ、重曹２ｇ、酵素処理チーズ３ｇ、植物油脂１０ｇ、水４３０ｇ添加した後、これに蒸気を直接吹き込み、１２０ｒｐｍの速度で攪拌しながら加熱し、３分間で温度を８５℃にした後、加熱を止めさらに２分間攪拌した後、容器に１５０ｇ充填して１０℃の冷蔵庫で冷却し、チーズ用食品を製造した。
(Production of food using enzyme-treated cheese)
Using the enzyme-treated cheese obtained in Example 2, a cheese-like food was produced in the following manner. After putting 500 g of crushed gouda cheese and 500 g of cheddar cheese into a kettle-type emulsification kettle, 20 g of molten salt (sodium polyphosphate), 28 g of starch, 2 g of baking soda, 3 g of enzyme-treated cheese, 10 g of vegetable oil and fat, and 430 g of water are added thereto. Steam was directly blown into this, heated with stirring at a speed of 120 rpm, the temperature was raised to 85 ° C. for 3 minutes, then the heating was stopped, and the mixture was further stirred for 2 minutes. Cooled to produce a cheese food.
本発明の酵素処理チーズは、従来のものに比較してより風味が強く、特に熟成風味及び旨味が強化されていることから、チーズフレーバーとして、例えば、チーズ様食品、パン、スナック菓子、ピザ類に対して、より良好なチーズ風味を付与する目的で配合することができる。 The enzyme-treated cheese of the present invention has a stronger flavor than the conventional ones, and particularly has a strengthened ripening flavor and umami, so as a cheese flavor, for example, cheese-like food, bread, snacks, pizzas On the other hand, it can mix | blend in order to provide a better cheese flavor.
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| JP2020202749A (en) * | 2019-06-14 | 2020-12-24 | 三菱商事ライフサイエンス株式会社 | Flavor improving agent for bakery products |
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