JP2014180247A - White mold-based cheese and production method of the same - Google Patents
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- 235000002245 Penicillium camembertii Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
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- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000011575 calcium Substances 0.000 claims abstract description 26
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 26
- 239000005018 casein Substances 0.000 claims abstract description 15
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- 102000011632 Caseins Human genes 0.000 claims description 14
- 108010076119 Caseins Proteins 0.000 claims description 14
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 14
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 14
- 239000008101 lactose Substances 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
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- 235000021383 camembert cheese Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 241000194036 Lactococcus Species 0.000 claims description 3
- 241000194035 Lactococcus lactis Species 0.000 claims description 3
- 241000192129 Leuconostoc lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 15
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- 238000000034 method Methods 0.000 description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 229940108461 rennet Drugs 0.000 description 6
- 108010058314 rennet Proteins 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
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- 238000005520 cutting process Methods 0.000 description 4
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- 229910052757 nitrogen Inorganic materials 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
- 108010023244 Lactoperoxidase Proteins 0.000 description 2
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- 239000005862 Whey Substances 0.000 description 2
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- 229940057428 lactoperoxidase Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
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- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- WXHLLJAMBQLULT-UHFFFAOYSA-N 2-[[6-[4-(2-hydroxyethyl)piperazin-1-yl]-2-methylpyrimidin-4-yl]amino]-n-(2-methyl-6-sulfanylphenyl)-1,3-thiazole-5-carboxamide;hydrate Chemical compound O.C=1C(N2CCN(CCO)CC2)=NC(C)=NC=1NC(S1)=NC=C1C(=O)NC1=C(C)C=CC=C1S WXHLLJAMBQLULT-UHFFFAOYSA-N 0.000 description 1
- 101100008047 Caenorhabditis elegans cut-3 gene Proteins 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
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- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
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- 239000011521 glass Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
Description
本発明は白カビ系チーズ及びその製造方法に関する。 The present invention relates to white mold cheese and a method for producing the same.
カマンベールチーズやブリーチーズ等、表面に白カビを生育させる白カビ系チーズはその独特の風味と中身の食感が特徴である。一般に白カビ系チーズの製造方法としては、トラディショナル製法とスタビライズ製法という２つの製造方法が知られている。これらの違いは、トラディショナル製法がチーズカードの最低ｐＨを４．６程度まで低下させるのに対し、スタビライズ製法はカードの最低ｐＨを５．０より高く保持する点にある。このため、スタビライズ製法においては高温性乳酸菌であるストレプトコッカス・サーモフィルスを主なスターター乳酸菌として使用する。ストレプトコッカス・サーモフィルスは１５℃程度の温度域で酸生成能が極端に低下するという特徴を有する。 White mold cheeses such as Camembert cheese and brie cheese that grow white mold on the surface are characterized by their unique flavor and texture. In general, as a method for producing white mold cheese, two production methods, a traditional production method and a stabilization production method, are known. The difference is that the traditional process lowers the minimum pH of the cheese curd to about 4.6, whereas the stabilizer process maintains the minimum pH of the curd above 5.0. For this reason, Streptococcus thermophilus, which is a thermophilic lactic acid bacterium, is used as the main starter lactic acid bacterium in the stabilization method. Streptococcus thermophilus is characterized by an extremely low acid-producing ability in a temperature range of about 15 ° C.
トラディショナル製法の白カビ系チーズの品質課題としては、高水分や過度に熟成が進んだ場合に見られる、切断面からチーズが流れ出す現象（いわゆるランニング）が挙げられる。これは、白カビ系チーズのチーズ中身部分が流動化することによって生じるもので、切った白カビ系チーズを皿などに盛り付けたときに、チーズ中身部分が流れ出し、商品価値が大幅に低下してしまうことになる。スタビライズ製法は、トラディショナル製法で見られるランニング防止のために考案された。スタビライズ製法はトラディショナル製法に比較してカード製造後のｐH変動が高く推移するため、イオン化してホエーとともに流れ出すカルシウムの量が少なくなる。その結果、サブミセル間に形成されるリン酸カルシウムの結合が多くなるため、チーズ全体として組織が強固になってランニングが発生しにくくなると考えられる。 As a quality problem of the white mold type cheese of the traditional manufacturing method, there is a phenomenon (so-called running) in which the cheese flows from the cut surface, which is seen when ripening proceeds excessively. This is caused by fluidization of the cheese content of white mold cheese, and when the cut white mold cheese is placed on a plate, the cheese content flows out and the product value decreases significantly. Will end up. The Stabilize method was devised to prevent running as seen in the traditional method. The stabilizer manufacturing method has a higher pH fluctuation after the card manufacturing than the traditional manufacturing method, so that the amount of calcium ionized and flows out together with whey is reduced. As a result, since the calcium phosphate bonds formed between the sub-micelles increase, it is thought that the entire cheese becomes stronger and the running is less likely to occur.
ランニングは白カビ系チーズに含まれる水分が多い場合や、熟成の進行が進んでタンパク質が分解されると発生しやすくなる。そのため、その抑制方法としては、製品水分を低くする、熟成を進めない、といったことが必要となる。しかしながら水分値を低下させると製造歩留まりが低下したり、チーズの食感が硬くなりやすいという問題がある。また、熟成をあまり進めない方法では、熟成によるチーズの風味が十分に発現しないため、チーズの風味が弱くなるという問題が生じる。したがって、ランニングの抑制と良好な風味の両立は困難が伴う技術課題となっている。なお、スタビライズ製法を用いた場合、ランニングの抑制効果は認められるが、使用するスターター乳酸菌の種類が限定され、風味がトラディショナル製法にくらべて弱いという問題点がある。
白カビ系チーズにおいては、ラクトパーオキシダーゼを含有させることで常温保形性を高める方法（特許文献１）が知られているが、この方法では別途ラクトパーオキシダーゼを添加する必要があるため、あまり一般的には用いられていないというのが現状である。
Running tends to occur when the amount of water contained in white mold cheese is high or when the ripening progresses and the protein is decomposed. Therefore, as a suppression method, it is necessary to reduce product moisture or not to proceed with aging. However, when the moisture value is lowered, there are problems that the production yield is lowered and the texture of the cheese tends to be hard. Moreover, in the method which does not advance aging so much, since the flavor of cheese by aging does not fully express, the problem that the flavor of cheese will become weak arises. Therefore, coexistence of running suppression and good flavor has become a technical problem with difficulty. In addition, when the stabilizer manufacturing method is used, although the inhibitory effect of a running is recognized, the kind of starter lactic acid bacteria to be used is limited and there exists a problem that a flavor is weak compared with a traditional manufacturing method.
In white mold cheese, there is known a method (Patent Document 1) for improving shape retention at room temperature by adding lactoperoxidase. However, in this method, it is necessary to add lactoperoxidase separately. In general, it is not used.
本発明は、ランニングが抑制された白カビ系チーズ及びその製造方法を提供することを目的とする。なお、本発明において白カビ系チーズとは「乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）」で定義されるナチュラルチーズであって、表面に白カビを生育させるタイプのチーズ全てを包含し、例えばカマンベールチーズやブリーチーズ等が挙げられる。また、本発明において「チーズ中身部分」とは白カビ系チーズの白カビ層の内側部分を意味するものとする。 An object of this invention is to provide the mildew type | system | group cheese by which running was suppressed, and its manufacturing method. In the present invention, white mold cheese is a natural cheese defined by “Ministerial Ordinance on Component Standards of Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52)”. It includes all types of cheese that grow molds, such as camembert cheese and brie cheese. Moreover, in this invention, a "cheese content part" shall mean the inner part of the white mold layer of white mold type | system | group cheese.
上記課題を解決するために、本発明者らは、チーズの原料乳の乳糖含量を低減することにより、チーズ中のカゼイン結合型カルシウム量を高めることができることを見出し、これによって白カビ層の内側にあるチーズ中身部分のランニングを抑制した白カビ系チーズを提供するものである。
すなわち、本発明は、以下の態様を含むものである。
（１）低温性及び／又は中温性乳酸菌を含有し、かつ、チーズ中身部分のタンパク質１ｇあたりのカゼイン結合型カルシウムが７．０ｍｇ以上であることを特徴とする白カビ系チーズ。
（２）さらに、水分含量が５３〜５７％及び／又は熟度が２０〜２６であることを特徴とする（１）記載の白カビ系チーズ。
（３）前記低温性及び／又は中温性乳酸菌が、ラクトコッカス・クレモリス、ラクトコッカス・ラクティス、ロイコノストック・ラクティスから選択されるいずれか1以上であることを特徴とする（１）又は（２）記載の白カビ系チーズ。
（４）前記白カビ系チーズが、発酵工程後に殺菌処理したものであることを特徴とする（１）〜（３）のいずれかに記載の白カビ系チーズ。
（５）最初のチーズ品温を１０℃とし、これを２５℃、３０分間の条件下に静置した際の、ランニング重量が、チーズ重量の５．０％以下であることを特徴とする（１）〜（４）のいずれかに記載の白カビ系チーズ。
（６）前記白カビ系チーズが、カマンベールチーズ又はブリーチーズであることを特徴とする（１）〜（５）のいずれかに記載の白カビ系チーズ。
（７）原料乳を凝固させてチーズカードを生成し、得られたチーズカードの表面に白カビを生育させる白カビ系チーズの製造方法であって、前記原料乳の乳糖含量を１．５％以下に調製することを特徴とする白カビ系チーズの製造方法。
（８）前記原料乳の一部または全部として、１または複数の乳素材を溶解して得られる還元乳を使用することを特徴とする（７）記載の白カビ系チーズ製造方法。
In order to solve the above-mentioned problems, the present inventors have found that the amount of casein-binding calcium in cheese can be increased by reducing the lactose content of the raw milk of cheese, thereby increasing the inside of the white mold layer. The white mold type | system | group cheese which suppressed the running of the cheese content part in is provided.
That is, the present invention includes the following aspects.
(1) White mold-type cheese characterized by containing low-temperature and / or mesophilic lactic acid bacteria and having 7.0 mg or more of casein-binding calcium per gram of protein in the cheese content.
(2) The white mold cheese according to (1), further having a water content of 53 to 57% and / or a maturity of 20 to 26.
(3) The cryogenic and / or mesophilic lactic acid bacterium is any one or more selected from Lactococcus cremolith, Lactococcus lactis, Leuconostoc lactis (1) or (2 ) White mold cheese described.
(4) The white mold cheese according to any one of (1) to (3), wherein the white mold cheese is sterilized after the fermentation step.
(5) The initial cheese product temperature is 10 ° C., and the running weight when this is left to stand at 25 ° C. for 30 minutes is 5.0% or less of the cheese weight ( The white mold type cheese according to any one of 1) to (4).
(6) The white mold cheese according to any one of (1) to (5), wherein the white mold cheese is camembert cheese or brie cheese.
(7) A method for producing mildew-type cheese in which raw milk is solidified to produce cheese curd and white mold is grown on the surface of the obtained cheese curd, wherein the lactose content of the raw milk is 1.5% The manufacturing method of white mold type | system | group cheese characterized by preparing below.
(8) Reduced milk obtained by dissolving one or a plurality of milk materials is used as part or all of the raw milk. The method for producing white mold cheese according to (7),
本発明によると、低温性及び／又は中温性乳酸菌を用いた場合に生じる白カビ系チーズのチーズ中身部分のランニングを抑制することができる。 According to the present invention, it is possible to suppress the running of the cheese content of white mold cheese that occurs when low-temperature and / or mesophilic lactic acid bacteria are used.
なお、本発明において「熟度」とは、全窒素量中の可溶性窒素量（％）を示すものとする。また、本発明において「原料乳」とはナチュラルチーズの原料となる生乳もしくは成分調整した乳をいう。 In the present invention, “maturity” indicates the amount of soluble nitrogen (%) in the total amount of nitrogen. In the present invention, “raw milk” refers to raw milk or ingredient-adjusted milk used as a raw material for natural cheese.
本発明の白カビ系チーズの原料とする原料乳としては、生乳（原乳）のほか、濃縮乳や、脱脂乳にバターやクリーム等乳脂肪を多く含む製品を混合したもの、乳タンパク質濃縮物、脱脂粉乳、脱乳糖パーミエートなどの乳素材を適宜配合・溶解したものなど、チーズ製造に用いられるものであればいずれも使用可能であり、これらを適宜混合して用いてもよい。ただし、原料乳の乳糖含量を１．５％以下に調製する。これは原料乳を調製する際に乳糖含量の低い素材を用いるなどして適宜調整すればよい。
高温性乳酸菌のみをスターターとして用いるスタビライズ製法では、チーズカードのｐＨ低下を抑制することが可能であったが、使用可能な乳酸菌スターターが限定され製造される白カビ系チーズの風味が乏しいものであった。本発明は、原料乳の乳糖含量を１．５％以下に調製することで、低温性及び／又は中温性乳酸菌をスターター乳酸菌として用いた場合においても、チーズカードのｐＨの低下を抑えることができ、チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム含量を７．０ｍｇ以上とすることができる。
The raw milk used as a raw material for the mildew-based cheese of the present invention includes raw milk (raw milk), concentrated milk, a mixture of skim milk and a product containing a large amount of fat such as butter and cream, and a milk protein concentrate. Any can be used as long as it is used for cheese production, such as a milk material such as skim milk powder and lactose permeate as appropriate blended and dissolved, and these may be used by appropriately mixing them. However, the lactose content of the raw milk is adjusted to 1.5% or less. This may be appropriately adjusted by using a material having a low lactose content when preparing raw milk.
In the stabilizer manufacturing method using only high-temperature lactic acid bacteria as a starter, it was possible to suppress the pH reduction of cheese curd, but the lactic acid bacteria starter that can be used is limited, and the mildew-type cheese produced is poor in flavor. It was. By adjusting the lactose content of the raw milk to 1.5% or less, the present invention can suppress a decrease in the pH of the cheese curd even when low-temperature and / or mesophilic lactic acid bacteria are used as starter lactic acid bacteria. The casein-binding calcium content per gram of protein in the cheese content can be 7.0 mg or more.
本発明の白カビ系チーズは、原料乳の乳糖含量を１．５％以下にとするが、その他の工程については、一般的な白カビ系チーズの製造方法に準じて行えばよい。例えば、殺菌した原料乳にスターター乳酸菌、凝乳酵素、白カビを添加してチーズカードを製造し、得られたチーズカードを型枠に流し込んで成型し、ホエーを排除した後、加塩工程を経て熟成を進め、白カビ系チーズを得る。なお、加塩工程の手法や白カビの添加方法については、さまざまな手法が考案されており、いずれも使用可能である。 The white mold type cheese of the present invention has a lactose content of the raw milk of 1.5% or less, but the other steps may be performed in accordance with a general method for producing white mold type cheese. For example, starter lactic acid bacteria, milk coagulation enzyme and white mold are added to sterilized raw milk to produce cheese curd, and the resulting cheese curd is poured into a mold and molded, and after whey is removed, a salting step is performed. Proceed with aging to obtain white mold cheese. Various techniques have been devised for the salting process and the method for adding mildew, and any of them can be used.
本発明の白カビ系チーズで使用される乳酸菌スターターは、一般的な白カビ系チーズの製造に用いられる乳酸菌スターターをいずれも用いることが可能であるが、主に、少なくとも１種以上の低温性及び／又は中温性乳酸菌を使用する。低温性及び／又は中温性乳酸菌を使用することで、白カビ系チーズの風味を強化することができるためである。低温性及び／又は中温性乳酸菌としては、ラクトコッカス・クレモリス、ラクトコッカス・ラクティス、ロイコノストック・ラクティス等が例示できる。また市販されているLDスターター（クリスチャン・ハンセン社製）等のチーズスターターを用いてもよい。なお、高温性乳酸菌であるストレプトコッカス・サーモフィルスと、低温性及び／又は中温性乳酸菌を併用することも可能であるが、高温性乳酸菌であるストレプトコッカス・サーモフィルスを主なスターターとして使用するスタビライズド製法で製造された白カビ系チーズは本発明の対象外である。 The lactic acid bacteria starter used in the mildew-based cheese of the present invention can be any lactic acid bacteria starter used in the production of general white mold-based cheese, but mainly at least one kind of low-temperature property. And / or use mesophilic lactic acid bacteria. This is because the flavor of white mold cheese can be enhanced by using low-temperature and / or mesophilic lactic acid bacteria. Examples of the low temperature and / or mesophilic lactic acid bacteria include Lactococcus cremolith, Lactococcus lactis, Leuconostoc lactis and the like. Moreover, you may use cheese starters, such as commercially available LD starter (made by Christian Hansen). It is possible to use Streptococcus thermophilus, which is a high-temperature lactic acid bacterium, together with low-temperature and / or mesophilic lactic acid bacteria. The mildew-type cheese manufactured in is outside the scope of the present invention.
上述のような方法で製造された白カビ系チーズについて、保存や流通に適した状態にするため、殺菌処理を行ってもよい。殺菌処理は、一般的に発酵工程後に行い、中心部の品温が８０℃以上になるように保持して行うが、特にこれに限定されるものではない。
また、白カビ系チーズを発酵工程中あるいは発酵工程後に、６〜１２個程度のポーションにカットし、アルミ包装した形態とすることも可能である。
About the mildew type cheese manufactured by the above methods, in order to make it suitable for a preservation | save and distribution | circulation, you may sterilize. The sterilization treatment is generally performed after the fermentation process and is performed so that the product temperature at the center is 80 ° C. or higher, but is not particularly limited thereto.
Moreover, it is also possible to make the white mold type | system | group cheese into the form which cut into about 6-12 pieces and carried out the aluminum packaging during the fermentation process or after a fermentation process.
以下に実施例を記載し、本発明を詳細に説明するが、実施例は本発明の態様の１つであり、本発明は実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the examples are one aspect of the present invention, and the present invention is not limited to the examples.
乳糖を０．５％（実施例品１）、１．０％（実施例品２）、１．５％（実施例品３）に成分調整した原料乳を７２℃で１５秒殺菌し、３０℃まで冷却した。原料乳１００ｋｇに中温性乳酸菌であるLDスターター（クリスチャン・ハンセン社製）を接種し、ｐＨが６．４０になった時点でレンネットと白カビを接種した。レンネット凝固後にカッティングを行い、翌朝の１個あたりの重量が１１５ｇになるよう型詰めを行った。カードの最低ｐＨは５．３６（実施例品１）、５．２５（実施例品２）、５．０８（実施例品３）であった。翌朝まで３回の反転を行って、モールドから外し、目標塩分１．２％となるように加塩した。
そのまま１２℃で発酵を行い、十分に白カビが生育した後にフィルムでくるみ、引き続き１２℃で発酵を行った。各々、水分５４％、熟度２４となるようチーズカードの熟成条件を適宜調整し、実施例品１〜３のカマンベールチーズを得た。得られたカマンベールチーズは中心部が８０℃になるよう殺菌処理し、その後１０℃で保管した。
Raw milk prepared by adjusting the components of lactose to 0.5% (Example product 1), 1.0% (Example product 2), and 1.5% (Example product 3) is sterilized at 72 ° C. for 15 seconds, 30 Cooled to ° C. 100 kg of raw milk was inoculated with an LD starter (made by Christian Hansen), which is a mesophilic lactic acid bacterium, and when pH reached 6.40, rennet and mildew were inoculated. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece the next morning was 115 g. The minimum pH of the card was 5.36 (Example product 1), 5.25 (Example product 2), and 5.08 (Example product 3). Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and walnuts were wrapped in a film after sufficiently growing white mold, followed by fermentation at 12 ° C. The ripening conditions of the cheese curd were adjusted as appropriate so that the water content was 54% and the maturity level was 24, respectively, and Camembert cheese of Example products 1 to 3 was obtained. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.
［比較例１］
乳糖を２．０％（比較例品１）、３．０％（比較例品２）、４．７％（比較例品３）に成分調整した原料乳を、７２℃で１５秒殺菌し、３０℃まで冷却した。原料乳１００ｋｇにＬＤスターター（クリスチャン・ハンセン社製）を接種し、ｐＨが６．４０になった時点でレンネットと白カビを接種した。レンネット凝固後にカッティングを行い、翌朝の１個あたりの重量が１１５ｇになるよう型詰めを行った。カードの最低ｐＨは４．７２（比較例品１）、４．６４（比較例品２）、４．５３（比較例品３）であった。翌朝まで３回の反転を行って、モールドから外し、目標塩分１．２％となるように加塩した。
そのまま１２℃で発酵を行い、十分に白カビが生育した後にフィルムでくるみ、引き続き発酵を行った。各々、水分５４％、熟度２４となるようチーズカードの静置時間、乳酸菌の添加量及びその後の発酵期間を適宜調整し、比較例品１〜３のカマンベールチーズを得た。得られたカマンベールチーズは中心部が８０℃になるよう殺菌処理し、その後１０℃で保管した。
[Comparative Example 1]
The raw material milk in which lactose was adjusted to 2.0% (Comparative product 1), 3.0% (Comparative product 2), and 4.7% (Comparative product 3) was sterilized at 72 ° C. for 15 seconds, Cooled to 30 ° C. LD starter (manufactured by Christian Hansen) was inoculated into 100 kg of raw milk, and when pH reached 6.40, rennet and white mold were inoculated. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece the next morning was 115 g. The minimum pH of the card was 4.72 (Comparative Example Product 1), 4.64 (Comparative Example Product 2), and 4.53 (Comparative Example Product 3). Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and after the white mold had grown sufficiently, it was wrapped with a film, followed by fermentation. The Camembert cheese of Comparative Examples 1 to 3 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the water content was 54% and the maturity was 24, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.
［比較例２］
乳糖を１．０％（比較例品４）、３．０％（比較例品５）に成分調整した原料乳を、７２℃で１５秒殺菌し、３０℃まで冷却した。原料乳１００ｋｇに乳酸菌スターターとして、高温性乳酸菌であるストレプトコッカス・サーモフィルスのみを接種し、ｐＨが６．４０になった時点でレンネットと白カビを接種した。レンネット凝固後にカッティングを行い、翌朝の１個あたりの重量が１１５ｇになるよう型詰めを行った。カードの最低ｐＨは５．３４（比較例品４）、５．１７（比較例品５）であった。翌朝まで３回の反転を行って、モールドから外し、目標塩分１．２％となるように加塩した。
そのまま１２℃で発酵を行い、十分に白カビが生育した後にフィルムでくるみ、引き続き発酵を行った。各々、水分５４％、熟度２４となるようチーズカードの静置時間、乳酸菌の添加量及びその後の発酵期間を適宜調整し、比較例品４、比較例品５のカマンベールチーズを得た。得られたカマンベールチーズは中心部が８０℃になるよう殺菌処理し、その後１０℃で保管した。
[Comparative Example 2]
The raw material milk in which lactose was adjusted to 1.0% (Comparative Example Product 4) and 3.0% (Comparative Example Product 5) was sterilized at 72 ° C for 15 seconds and cooled to 30 ° C. 100 kg of raw milk was inoculated with Streptococcus thermophilus, which is a thermophilic lactic acid bacterium, as a lactic acid bacteria starter, and rennet and mildew were inoculated when the pH reached 6.40. Cutting was performed after rennet coagulation, and the mold was packed so that the weight per piece the next morning was 115 g. The minimum pH of the curd was 5.34 (Comparative Example Product 4) and 5.17 (Comparative Example Product 5). Inversion three times until the next morning, removed from the mold, and salted to a target salt content of 1.2%.
Fermentation was carried out at 12 ° C. as it was, and after the white mold had grown sufficiently, it was wrapped with a film, followed by fermentation. The Camembert cheese of Comparative Example Product 4 and Comparative Example Product 5 was obtained by appropriately adjusting the standing time of the cheese curd, the addition amount of lactic acid bacteria, and the subsequent fermentation period so that the moisture content was 54% and the maturity was 24, respectively. The obtained Camembert cheese was sterilized so that the center was 80 ° C, and then stored at 10 ° C.
［試験例１］
実施例品および比較例品について、チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量、ランニング率および風味の官能評価を以下の方法により評価した。
[Test Example 1]
About the Example goods and the comparative example goods, the amount of casein binding type calcium per 1g of protein of a cheese content part, a running rate, and sensory evaluation of the flavor were evaluated with the following method.
（チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量の測定）
（１）チーズの切り分け
白カビ系チーズを、チーズカッターを用いて上下３ｍｍずつ切断した。次に丸型型枠で外側５ｍｍを切断し、チーズ中身部分を切り出した。
（２）全カルシウム量の測定
（１）で得た試料をホモジナイザーで均一に粉砕した後、粉砕した試料を５ｇ秤量し、４５℃程度に温めた０．５Ｍクエン酸ナトリウム溶液を３０ｍｌ添加し、ホモジナイザーを用い５分間１０，０００ｒｐｍの条件で懸濁した。得られた懸濁液を５０mlに定容し、これを５０ｍｌ容メスフラスコに５ｍｌ採取した。脱イオン水３０ｍｌと１０％スルホサリチル酸溶液を３ｍｌ添加し、最後に水で５０ｍｌに定容した。十分な攪拌後、５分間待ち、ろ紙（Ａｄｖａｎｔｅｃ Ｎｏ.２）でろ過し、得られたろ液を試料とし、カルシウムＥ−テストワコー（和光純薬）を用いて全カルシウム量を測定した。測定した値から白カビ系チーズのチーズ中身部分１００ｇ中における全カルシウム量を算出した。
（３）遊離カルシウム量の測定
（１）で得た試料をホモジナイザーで均一に粉砕した後、粉砕した試料を５ｇ秤量し、２０ｍｌの脱イオン水を加え、ホモジナイザーを用い１０，０００ｒｐｍ、５分間懸濁した。得られた懸濁液を牛乳用ろ紙に通し、さらに一部を１．５ｍｌの遠心チューブに移し、８，０００ｒｐｍ、１５分間の条件で遠心分離した。上澄みをナノセップ３ｋ(東京硝子器械)に移し、１０，０００ｒｐｍ、２０分間の条件で遠心分離した。得られたろ液を試料とし、カルシウムＥ−テストワコー（和光純薬）を用いて遊離カルシウム量を測定した。測定した値から白カビ系チーズのチーズ中身部分１００ｇ中における遊離カルシウム量を算出した。
（４）カゼイン結合性カルシウム量の算出
上記で算出したチーズ中身部分１００ｇ中における全カルシウム量から、チーズ中身部分１００ｇ中における遊離カルシウム量を除き、白カビ系チーズのチーズ中身部分１００ｇ中におけるカゼイン結合性カルシウム量（ｍｇ）を算出した。
（５）タンパク質量の測定
白カビ系チーズのチーズ中身部分１００ｇ中における全窒素量をケルダール法にて測定し、得られた測定値に６．３８を乗じてタンパク質量（ｇ／１００ｇ）を算出した。
（６）タンパク質１ｇ当たりのカゼイン結合型カルシウム量の算出
（４）で得られたカゼイン結合性カルシウム量と（５）で算出したタンパク質量（ｇ／１００ｇ）を用いて、チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量（ｍｇ／ｇ）を算出した。
(Measurement of casein-binding calcium amount per gram of protein in cheese content)
(1) Cheese cutting White mold-type cheese was cut 3 mm above and below using a cheese cutter. Next, the outer 5 mm was cut with a round mold, and the cheese contents were cut out.
(2) Measurement of total calcium amount After the sample obtained in (1) was uniformly pulverized with a homogenizer, 5 g of the pulverized sample was weighed, and 30 ml of 0.5 M sodium citrate solution warmed to about 45 ° C. was added. The suspension was suspended for 5 minutes at 10,000 rpm using a homogenizer. The obtained suspension was made up to a volume of 50 ml, and 5 ml of this was collected in a 50 ml volumetric flask. 30 ml of deionized water and 3 ml of 10% sulfosalicylic acid solution were added, and finally the volume was adjusted to 50 ml with water. After sufficient stirring, the mixture was waited for 5 minutes, filtered through a filter paper (Advantec No. 2), the obtained filtrate was used as a sample, and the total amount of calcium was measured using Calcium E-Test Wako (Wako Pure Chemical Industries). From the measured value, the total amount of calcium in 100 g of cheese content portion of white mold cheese was calculated.
(3) Measurement of free calcium amount After uniformly pulverizing the sample obtained in (1) with a homogenizer, weigh 5 g of the pulverized sample, add 20 ml of deionized water, and suspend at 10,000 rpm for 5 minutes using the homogenizer. It became cloudy. The obtained suspension was passed through a filter paper for milk, and a part of the suspension was transferred to a 1.5 ml centrifuge tube and centrifuged at 8,000 rpm for 15 minutes. The supernatant was transferred to Nanosep 3k (Tokyo Glass Instrument) and centrifuged at 10,000 rpm for 20 minutes. Using the obtained filtrate as a sample, the amount of free calcium was measured using Calcium E-Test Wako (Wako Pure Chemical Industries). From the measured value, the amount of free calcium in 100 g of cheese content of white mold cheese was calculated.
(4) Calculation of casein-binding calcium content Casein binding in 100 g of cheese content of white mold cheese is obtained by removing the amount of free calcium in 100 g of cheese content from the total calcium content in 100 g of cheese content calculated above. The amount of calcium (mg) was calculated.
(5) Measurement of protein amount The total nitrogen amount in 100 g of cheese content of white mold cheese is measured by the Kjeldahl method, and the obtained measurement value is multiplied by 6.38 to calculate the protein amount (g / 100 g). did.
(6) Calculation of the amount of casein-binding calcium per gram of protein Using the amount of casein-binding calcium obtained in (4) and the amount of protein (g / 100 g) calculated in (5), 1 g of protein in the cheese contents The amount of casein-binding calcium per mg (mg / g) was calculated.
（ランニング率の測定）
各試料を、重量（チーズ重量）測定後に雰囲気温度１０℃で保持し、品温を１０℃とした。その後、切断面が垂直になるよう２等分し、雰囲気温度２５℃で３０分間静置した。３０分間静置後の切断面から流れ出したチーズを各個片から切り取り、それぞれ重量を測定した後、合計してランニング重量とした。測定されたランニング重量の全チーズ重量に対する割合を算出し、ランニング率として算定した。
(Measurement of running rate)
Each sample was held at an ambient temperature of 10 ° C. after measuring the weight (cheese weight), and the product temperature was set to 10 ° C. Thereafter, the cut surface was divided into two equal parts and allowed to stand at an ambient temperature of 25 ° C. for 30 minutes. The cheese that flowed out from the cut surface after standing for 30 minutes was cut out from each piece, the weight was measured, and the total was taken as the running weight. The ratio of the measured running weight to the total cheese weight was calculated and calculated as the running rate.
（風味の官能評価）
訓練をうけた専門パネラー５人で各試料を試食し、風味の良さを５段階（５：非常に良い、１：非常に悪い）で評価した。なお各試料は冷蔵庫から室温に出し、１５分後に評価した。得られたパネラー五人の評価の平均値を官能評価点として算出した。得られた結果を表１に示す。
(Sensory evaluation of flavor)
Each sample was sampled by 5 trained professional panelists, and the taste was evaluated in 5 levels (5: very good, 1: very bad). Each sample was taken out from the refrigerator to room temperature and evaluated after 15 minutes. The average value of the evaluation of the obtained five panelists was calculated as a sensory evaluation score. The obtained results are shown in Table 1.
表１の結果から、原料乳の乳糖含量を１．５％以下とした実施例品１〜３及びスタビライズ製法で製造した比較例品４、５では、いずれもチーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量が７．０ｍｇ以上となった。一方、原料乳の乳糖含量が２．０％以上である比較例品１〜３ではいずれもチーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量が７．０ｍｇ未満であった。
次にランニング率は、チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量が７．０ｍｇ以上である実施例品１〜３及び比較例品４、５は、ランニング率も５．０％以下に抑制することができた。
官能評価の結果は、実施例品１〜３、比較例品１〜３ではいずれも中温性乳酸菌特有の豊かな風味が感じられた。一方、比較例品４、５は風味が弱く、穏やかな風味であった。これらの結果から、原料乳の乳糖含量を１．５％以下とすることで、中温性乳酸菌を使用した場合においても、豊かな風味をもち、かつチーズ中身部分のランニングが抑制されたチーズを作製できることが明らかとなった。
From the results in Table 1, in Examples 1 to 3 and Comparative Examples 4 and 5 manufactured by the stabilizer manufacturing method in which the lactose content of the raw milk is 1.5% or less, casein per 1 g of protein in the cheese content part The amount of bound calcium was 7.0 mg or more. On the other hand, in Comparative Examples 1 to 3 where the lactose content of the raw milk was 2.0% or more, the amount of casein-binding calcium per gram of protein in the cheese content was less than 7.0 mg.
Next, the running rate of Examples 1 to 3 and Comparative Examples 4 and 5 in which the amount of casein-binding calcium per gram of protein in the cheese content is 7.0 mg or more is also 5.0% or less. I was able to suppress it.
As a result of sensory evaluation, in Examples 1 to 3 and Comparative Examples 1 to 3, a rich flavor peculiar to mesophilic lactic acid bacteria was felt. On the other hand, Comparative Examples 4 and 5 had a mild flavor and a mild flavor. From these results, by making the lactose content of raw milk 1.5% or less, even when mesophilic lactic acid bacteria are used, a cheese having a rich flavor and suppressing the running of the cheese contents is produced. It became clear that we could do it.
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| JP2018000133A (en) * | 2016-07-06 | 2018-01-11 | 雪印メグミルク株式会社 | Soft cheese and method for producing the same |
| JP2018134042A (en) * | 2017-02-22 | 2018-08-30 | 国立大学法人山梨大学 | Cheese and method for producing the same, method for producing raw material milk, and growth inhibition method of food-contaminant microorganism |
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| JP2018000133A (en) * | 2016-07-06 | 2018-01-11 | 雪印メグミルク株式会社 | Soft cheese and method for producing the same |
| JP2021101725A (en) * | 2016-07-06 | 2021-07-15 | 雪印メグミルク株式会社 | White mold-based cheese |
| JP2018134042A (en) * | 2017-02-22 | 2018-08-30 | 国立大学法人山梨大学 | Cheese and method for producing the same, method for producing raw material milk, and growth inhibition method of food-contaminant microorganism |
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| AU2014239483B2 (en) | 2017-12-07 |
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