JP2012080822A - Fresh cheese - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fresh cheese having little fermentation smell, having a milk flavor and having little acid taste; and a method for producing the same.SOLUTION: The fresh cheese contains 5-20 mg of acetic acid and 0.2-0.4 g of galactose in 100 g of the fresh cheese. The method for producing the fresh cheese includes a step for homogenizing raw milk, a step for sterilizing the homogenized raw milk, a step for cooling the sterilized raw milk, and a step for fermenting the cooled raw milk with thermophilus bacteria.

Description

  Unlike the conventional fresh cheese, this invention relates to fresh cheese with little fermentation smell, a milk feeling, and little acidity.

Fresh cheeses such as cream cheese, quark, and cottage cheese are non-ripe shaped cheeses that are widely produced all over the world. Fresh cheese is an acid-coagulated cheese, and can generally be produced by fermenting mesophilic lactic acid bacteria at 20 to 30 ° C. and heating and coagulating the coagulated adjusted milk.
Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subspices as mesophilic lactic acid bacteria for producing fresh cheese・ Lactis, biovariety, diacetylactis (Lc.lactis ssp.lactis biovar diacetylactis), Leuconostoc mesenteroides subspices cremoris (Leu. Mesenteroides subsp. Cremoris), etc. are widely known. Among these lactic acid bacteria, the main lactic acid bacteria that produce acids are Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris. Lactic acid bacteria that mainly produce fragrance components are Lactococcus lactis subspices lactis biovariety diacetylactis (Lc. Lactis ssp. cremoris).

So far, as a method of improving the flavor of fresh cheese, a method of adding a lipase, a protease and a flavor produced with lactic acid bacteria (for example, see Patent Document 1), a method of adding a flavor obtained by fermenting a dairy product with lactic acid bacteria (for example, And Patent Document 2) and a method of adding yoghurt fermented with lactic acid bacteria (for example, see Patent Document 3).
Moreover, as an example of changing the lactic acid bacteria used in fresh cheese, a method of improving the texture of the tongue using Streptococcus thermophilus (S. thermophilus) (see, for example, Patent Document 4), Streptococcus genus, Lactococcus genus, etc. are used. A method for improving food texture (see, for example, Patent Document 5), Streptococcus thermophilus having a plasmid encoding a low molecular heat shock protein, and L. lactis subsp. Lactis (Lc. Lactis subsp. .lactis) to soften the mouth feel (for example, see Patent Document 6).

Japanese Patent Laid-Open No. 3-127762 JP 2007-97591 A JP-A-2-258597 Special table 2009-527233 Special table 2006-520590 Special Table 2005-519597

According to the above conventional technique, for example, fresh cheeses produced with mesophilic lactic acid bacteria have been used for Lactococcus lactis subspices lactis biovariety diacetylactis (Lc.lactis ssp.lactis biovar diacetylactis) and leukono. Because of the presence of Stock Mecenteroides subsp. Cremoris (Leu. Mesenteroides subsp. Cremoris), fermented odors are strongly felt due to the aromatic components produced by the lactic acid bacteria, often resulting in less milk. It is done. Fermentation odor due to these lactic acid bacteria may be preferred because it is recognized as a kind of cheese flavor in Europe, etc., but in Japan, etc., which is unfamiliar with cheese odor, it seems that fermentation odor such as aroma components is unfavorable flavor There are very many cases.
The method of adding a lipase, protease and a flavor produced by lactic acid bacteria described in Patent Document 1 relates to a method of producing a fermented milk flavor having a milky flavor and a rich taste by an enzyme or the like, and relates to the production of the flavor to the last. It is. Furthermore, the lactic acid bacteria used are also Lactococcus lactis subsp. Lactis (Lc. Lactis subsp. Lactis), and the bacterial species used are different from the present invention.
The method of adding a flavor obtained by fermenting a dairy product described in Patent Document 2 with lactic acid bacteria is from Lactococcus lactis spp. Diacetylactis or Leuconostoc cremoris. Flavors are produced using the following groups and added to cheese and dairy products, but this is only related to the production of flavor compositions, and the lactic acid bacteria used are also different.
The method of inoculating a cheese solution described in Patent Document 3 with a yogurt-like lactic acid bacteria starter relates to the production of yogurt using cream cheese as part of the raw material, and the pH of the resulting cheese yogurt is 4.2. There is no suggestion or description about the purpose or problem of reducing acidity, and no such examination or result has been made.
Patent Documents 4 and 5 disclose that Streptococcus thermophilus is used to improve the texture and texture of fermented dairy products and foods, but the texture and texture are only improved or imparted. There is no description or suggestion of the purpose or problem of improving flavor and reducing the sourness of dairy products. In addition, Streptococcus thermophilus (S. thermophilus) is cultured at a high temperature of 43 ° C., has a large acid production, has a strong acidity, and is completely different from the fresh cheese targeted by the present invention.
Furthermore, Patent Document 6 relates to a thermophilic Streptococcus thermophilus that expresses a low molecular heat shock protein and a mesophilic Lactococcus lactis, which are specifically modified using genetic recombination and mutagenesis techniques. In addition, it is difficult to apply to actual food.

  As a result of intensive studies to solve the above problems, the present inventors have made a cheese production process by fermenting at a temperature lower than the optimum temperature of thermophilus using Streptococcus thermophilus (hereinafter referred to as thermophilus). It was possible to produce a fresh cheese with less fermentation odor, a milky feeling, and less acidity without changing.

Accordingly, the present invention is an invention having any of the following configurations.
(1) Fresh cheese with an acetic acid amount of 5 to 20 mg and a galactose amount of 0.2 to 0.4 g per 100 g of fresh cheese.
(2) Fresh cheese as described in said (1) which contains only thermophilus bacteria as lactic acid bacteria.
(3) Food / beverage products using fresh cheese as described in said (1) or (2).
(4) A step of homogenizing raw material milk, a step of sterilizing the homogenous raw material milk, a step of cooling the sterilized raw material milk, and a step of fermenting the cooled raw material milk using thermophilus bacteria A method for producing fresh cheese.
(5) The method for producing fresh cheese according to (4), wherein the fermentation temperature is adjusted to 25 to 30 ° C. in the step of fermenting using the thermophilus bacteria.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to manufacture fresh cheese with little fermentation smell, a milk feeling, and little acidity.

The figure which shows the aroma component analysis result of Example 1 The figure which shows the aroma component analysis result of Example 2.

The present invention is described in detail below.
The fresh cheese in the present invention refers to a type of cheese that has not been aged or has not been aged, such as cottage cheese, mozzarella cheese, quark, cream cheese, mascarpone, feta, fromage blanc, etc. However, it is not particularly limited.

Examples of the raw material of the present invention include raw milk and cream obtained from cows, sheep, goats, buffalos,
Butter, buttermilk, butter oil, cream powder, casein, skim milk, low fat milk, nonfat milk, processed milk, skim milk powder, full fat powder milk, partially skimmed milk powder, full fat concentrate milk, whey protein, whey protein concentrate , Etc. can be used. One or more of these raw materials can be mixed and used by adjusting the amount of fat according to the purpose. In the case of cream cheese, for example, 3 to 12%, 0 to 5% in the case of quark, and 0 to 5% in the case of cottage can be used.

If necessary, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester,
Stabilizers such as xanthan gum, locust bean gum, and guar gum, and gelling agents such as gelatin and agar can also be used. Furthermore, flavors, fruit juices, liquid sugars, sweeteners, seasonings, and the like can be used to impart fragrance and flavor.

The fresh cheese production method of the present invention can be produced by the same method as a general fresh cheese production method, except that thermophilus is used for fermentation at a temperature lower than the optimum temperature for thermophilus. .
In the present invention, it is not a mesophilic starter of Lactococcus lactis subsp. Lactis or Lactococcus lactis subsp. Cremoris used in general fresh cheese. Thermophilus bacteria are used as a starter.
As the thermophilus bacterium used, a culture cultured in skim milk or the like can be used, or a frozen microbial cell or a lyophilized microbial cell can also be used. That is, when using a bulk starter, the bulk can be manufactured and the inoculation rate can be adjusted to reach a predetermined pH at a target time, or freeze-dried cells such as DVS (direct bat starter) can be used. Similarly, the inoculation rate can be adjusted to achieve a predetermined pH at the target time.
As a thermophilus bacterium to be used, a commercially available general thermophilus bacterium such as freeze-dried microbial cells and dried microbial cells can be used. For example, Streptococcus thermophilus bacteria SBT1035 (FERM P-16945), SBT1021A (FERM P-10658), etc. can be used. By using this strain, it is possible to obtain fresh cheese with good fermentation at a temperature lower than the optimum temperature of Thermophilus bacteria, a short fermentation time, a small fermentation odor, and a good milk feeling.
The raw material with the fat amount adjusted according to the purpose is subjected to a homogenous treatment in accordance with usual methods, sterilized, and then cooled. The optimal fermentation temperature for thermophilus bacteria is 37-42 ° C. By fermenting in this temperature range, the fermentation time can be shortened, but because the amount of acid production is large, the sourness of the resulting fresh cheese becomes stronger. The flavor is not good. Therefore, in the present invention, fermentation is carried out at 25 to 30 ° C., preferably 26 to 28 ° C., and fermentation is terminated at pH 4.40 to 4.80, desirably pH 4.45 to 4.65. There can be produced fresh cheese with less acidity. If the temperature is lower than 25 ° C, the fermentation may be delayed and the tissue may be deteriorated. If the temperature is higher than 30 ° C, the amount of acid generated increases, the fermentation odor is strong, and the milk feeling may be impaired.
Since the amount of thermophilus added to the raw material affects the fermentation time, etc., when the fermentation time is shortened, it is necessary to adjust it appropriately, for example, by increasing the amount added. When used, 0.5 to 2.0% can be added, and when fermented at 25 to 30 ° C, the pH is reached in 8 to 30 hours. In addition, it is preferable to appropriately adjust the inoculation amount to the raw material, the fermentation temperature, and the fermentation time according to the fermentative power of the strain of Thermophilus used.

  After milk is coagulated by lactic acid bacteria, whey is separated from the coagulated milk. For whey separation, cream cheese and quark may be separated by pressing or by centrifugation. In cottage cheese, whey is separated by warming and stirring the coagulated milk cut into a bowl. Fresh cheese can be produced by filling, cooling, or adding cream, stabilizers, preservatives, filling and cooling the cheese curd separated as whey.

Since the fresh cheese manufactured by this invention is fermented using thermophilus bacteria, compared with the fresh cheese manufactured using the lactic acid bacteria used for general fresh cheese, the galactose which thermophilus bacteria cannot assimilate The content is high and contains 0.2 to 0.4 g of galactose per 100 g of fresh cheese.
In addition, the amount of acetic acid produced by Thermophilus bacteria is less than that of lactic acid bacteria used in general fresh cheese, and the amount of acetic acid is 5 to 20 mg per 100 g of fresh cheese. Since the amount of acetic acid is 5 to 20 mg, it has little sourness and has a good flavor peculiar to the present invention.
The amount of galactose and the amount of acetic acid were measured by HPLC.

  The fresh cheese obtained according to the present invention has a small fermentation odor, a milky feeling, and a low acidity, and therefore can be used for various foods and drinks. For example, by using processed cheese, cheese food, foods mainly made of milk, beverages, milk drinks, desserts such as pudding and jelly, etc., unlike conventional ones, there is less fermentation odor, there is a milk feeling, This food / beverage product with little acidity can be obtained.

EXAMPLES Next, an Example is shown and this invention is demonstrated in detail. In addition, the Example described below demonstrates this invention and this invention is not limited to description of an Example.

[Example 1]
Cheese raw milk adjusted to 9.5% fat was homogenized, sterilized at high temperature for a short time, and then cooled. After adjusting the cheese raw milk to 27 ° C in a jacketed tank, add lactic acid bacteria starter (Thermophyllus: ST-M6 manufactured by Christian Hansen) and rennet, stir well, and then leave at 16 ° C for 16 hours. Went. The pH after fermentation was 4.80. After fermentation, heating and whey separation were performed. Stabilizer was added to the whey separated curd and filled with cream cheese (Practical product 1). After filling, the cooled sample was evaluated.
In addition, mesophilic lactic acid bacteria Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Cremoris Fermentation at 22 ° C using biovariety diacetylactis (Lc.lactis ssp.lactis biovar diacetylactis), Leuconostoc mesenteroides subsp. Cremoris (CH-N19 manufactured by Christian Hansen) Comparative product 1 was produced. A cream cheese was produced under the same conditions as the product (comparative product 1) except for the lactic acid bacteria used and the fermentation temperature (22 ° C.).
Evaluation of the obtained execution product 1 and the comparison product 1 performed sensory evaluation and aroma component analysis. The aroma component analysis was performed by an odor discriminating device (manufactured by Shimadzu Corporation). The sensory evaluation was performed by five trained panelists according to the criteria described below.

〔Evaluation methods〕
Sensory evaluation method: In the evaluation, the temperature, size, and shape of the sample are kept constant, and the evaluation
Stabilized and sampled individually.
(1) Fermentation odor: 5 = Fermentation odor is strong, which is very undesirable.
4 = not preferred
3 = I can't say either.
2 = preferred.
1 = Fermental smell is not felt so much, which is very preferable.
(2) Milk feeling: 5 = The milk flavor stands out and is very preferable.
4 = preferred.
3 = I can't say either.
2 = not preferred.
1 = Milk flavor is weak and very unfavorable.
(3) Acidity: 5 = very preferable because of little acidity.
4 = preferred.
3 = I can't say either.
2 = not preferred.
1 = strong acidity, very undesirable

The amounts of galactose and acetic acid in cream cheese are shown in Table 1, and the sensory evaluation results are shown in Table 2.
In Example 1, the amount of galactose was higher than that of the comparative product, and the amount of acetic acid was significantly lower. The amount of galactose of Comparative Product 1 was less than the detection limit of 0.2 g. According to the sensory evaluation results shown in Table 2, the implementation product 1 had less fermentation odor than the comparative product 1, the milk feeling was outstanding, and the acidity was less than that of the conventional product. Moreover, although the result of having performed a fragrance component analysis was shown in FIG. 1, the implementation product 1 had very few fragrance components compared with the comparative product 1, and especially there were few hydrogen sulfide components.
A small amount of aroma components and acetic acid resulted in a cream cheese with less sourness and a less sour taste, with a milk flavor that is more pronounced.

[Example 2]
Cheese raw milk adjusted to 9.5% fat was homogenized and sterilized at high temperature for a short time and then cooled. After adjusting the cheese raw milk to a jacketed tank at 26 ° C, add a lactic acid bacteria starter (Thermophyllus: i450 manufactured by Christian Hansen) and rennet, and after stirring well, perform static fermentation at 28 ° C for 20 hours It was. The next day, after confirming that the coagulated milk had reached the target pH of 4.80, heating and whey separation were started. After adding the stabilizer to the whey separated curd, it was filled with cream cheese (Example 2). Samples cooled after filling were evaluated.
In addition, mesophilic lactic acid bacteria Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Cremoris -Fermentation at 22 ° C using biovariety diacety lactis (Lc. Lactis ssp. Lactis biovar diacetylactis), Leuconostoc mesenteroides subsp. Cremoris (CH-N19 manufactured by Christian Hansen) Comparative product 2 was manufactured. A cream cheese was produced under the same conditions as the actual product except for the lactic acid bacteria and the fermentation temperature (22 ° C.) (Comparative product 2).
Evaluation of the obtained implementation product 2 and comparative product 2 performed sensory evaluation and aroma component analysis. Sensory evaluation and aroma component analysis were carried out in the same manner as in Example 1 by 5 trained panelists.

The amounts of galactose and acetic acid in cream cheese are shown in Table 3, and the sensory evaluation results are shown in Table 4.
In Example 2, the amount of galactose was higher than that of the comparative product, and the amount of acetic acid was remarkably low. The amount of galactose of Comparative product 2 was less than 0.2 g which is the detection limit. According to the sensory evaluation results shown in Table 4, the embodiment product 2 had a fermentation odor less than the comparison product 2, the milk feeling was conspicuous, and the acidity was less than the conventional product. Further, FIG. 2 shows the result of the fragrance component analysis, but the product 2 had very little fragrance component compared with the comparative product 2, and particularly the hydrogen sulfide component was small.
A small amount of aroma components and acetic acid resulted in a cream cheese with less sourness and a less sour taste, with a milk flavor that is more pronounced.

Example 3
Cheese raw milk adjusted to 0% fat was homogenized, sterilized at high temperature for a short time, and then cooled. After adjusting the cheese raw milk to 20, 25, 26, 28, 30, 35 ° C in a jacketed tank, add lactic acid bacteria starter (Thermophyllus: i450 made by Christian Hansen) and rennet, and after stirring sufficiently, The stationary fermentation was performed for 14 to 24 hours until the pH reached 4.60. After completion of fermentation, heating and whey separation were performed. Stabilizers were added to the whey separated curd and filled with quark. Samples cooled after filling were evaluated. Evaluation of the obtained execution product and the comparison product performed sensory evaluation and aroma component analysis.

Table 5 shows the evaluation results of quark cheese having different fermentation temperatures. When the fermentation temperature was 20 ° C., the cheese milk did not coagulate even after 24 hours. This is because Thermophilus bacteria are thermophilic bacteria. In addition, when the fermentation temperature was 35 ° C., the acidity increased because the pH drop after the fermentation was rapid. As a result, the milk feeling did not improve as compared with the other samples.
Therefore, by setting the fermentation temperature to 25 to 30 ° C., it was possible to obtain a quark having a low fermented odor and a milky feeling and having a low acidity.

Example 4
Using the cream cheese obtained in Example 1, a cheese flavored beverage was produced according to the formulation shown in Table 6. After adding raw materials to water, preliminary emulsification was performed by high-speed shearing using a homomixer.
Immediately after the preliminary emulsification, homogenization was performed using a homogenizer at a homogeneous pressure of 100 kg / cm ² . As a result of sensory evaluation of the flavor of the manufactured cheese flavored beverage, the fermentation odor was suppressed, the feeling of milk was strongly felt, and a good flavor was exhibited.

[Example 5]
Using the cream cheese obtained in Example 1, processed cheese was produced according to the formulation shown in Table 7. After adding the raw materials to the emulsification pot, pre-stirring was carried out, and emulsification was performed by heating with steam. Immediately after emulsification, it was filled and cooled. As a result of sensory evaluation of the flavor of the processed cheese, it was confirmed that the fermentation odor was suppressed and the milky feeling was strongly felt.

  According to the present invention, it is possible to provide a fresh cheese having a small fermentation odor, a milky feeling and a low acidity.

[Reference to Deposited Biomaterials]
The name and address of the depository institution that deposited the biological material National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center 1st, 1st East, Tsukuba City, Ibaraki, Japan 1st 6th (Zip 305-8566)
Date of deposit of biological material at Loi depository
S.thermophilus SBT1035 (FERM P-16945) August 20, 1998 (original deposit date)
S.thermophilus SBT1021A (FERM P-10658) April 13, 1989 (original deposit date)
The deposit number assigned by the depository in Hai for the deposit
S.thermophilus SBT1035 (FERM P-16945)
S. thermophilus SBT1021A (FERM P-10658)

Claims (5)

Fresh cheese with an acetic acid amount of 5 to 20 mg and a galactose amount of 0.2 to 0.4 g per 100 g of fresh cheese. The fresh cheese of Claim 1 which contains only thermophilus bacteria as lactic acid bacteria. The food / beverage products using the fresh cheese of Claim 1 or 2. Production of fresh cheese having a step of homogenizing raw material milk, a step of sterilizing the homogenous raw material milk, a step of cooling the sterilized raw material milk, and a step of fermenting the cooled raw material milk using thermophilus bacteria Method. The manufacturing method of the fresh cheese of Claim 4 which adjusts fermentation temperature to 25-30 degreeC in the process fermented using the said thermophilus microbe.