JP2020145926A - Bloomy rind cheese and method for producing the same - Google Patents
Bloomy rind cheese and method for producing the same Download PDFInfo
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- Dairy Products (AREA)
Abstract
Description
本発明は、白カビタイプのチーズに関する。 The present invention relates to mildew-type cheese.
カマンベールチーズやブリーチーズ等の表面に白カビを生育させる白カビタイプのチーズは、その独特の風味と中身の食感が特徴で、我が国においても定着し、今後さらに需要が高まることが予想されている。このため、これまでに白カビタイプのチーズの風味、物性、及び製造方法等に関する多数の発明が提案、開示されている。
文献１はカマンベールチーズの常温保形性の付与、賞味期限の延長を課題とし、その解決手段としてラクトパーオキシダーゼを原料乳に添加する製法を開示している。
文献２はカマンベールチーズ等のランニングの予防を課題とし、その解決手段として原料乳の均質化処理を開示している。
文献３はカマンベールチーズ等の常温保形性の付与を課題とし、その解決手段として遊離β-ラクトグロブリン含有量を０．００５ｍｇ以下にする方法を開示している。
文献４はカマンベールチーズ等の常温保形成の付与を課題とし、その解決手段として原料乳中の乳糖含量の低減を開示している。
Mildew-type cheese, which grows mildew on the surface such as Camembert cheese and Brie cheese, is characterized by its unique flavor and texture of the contents, and is expected to become established in Japan and further increase in demand in the future. There is. For this reason, many inventions relating to the flavor, physical properties, manufacturing method, etc. of mildew-type cheese have been proposed and disclosed so far.
Document 1 discloses a method for adding lactoperoxidase to raw milk as a solution to the problems of imparting room temperature retention of Camembert cheese and extending the expiration date.
Document 2 discloses the homogenization treatment of raw milk as an object to prevent running of Camembert cheese and the like.
Document 3 discloses a method for reducing the free β-lactoglobulin content to 0.005 mg or less as a solution to the problem of imparting room temperature retention of Camembert cheese or the like.
Document 4 discloses the reduction of the lactose content in the raw material milk as a solution to the problem of imparting the formation of Camembert cheese or the like at room temperature.
一般に、白カビタイプのチーズは、その内部組織の流動性が高いために保形性が悪く、喫食の際に切り分けて室温に放置すると、チーズの品温が上昇して切断面からチーズが溶け出す現象（いわゆるランニング）が発生してしまうという問題がある。上記した従来技術においては、これを防ぐことを発明が解決すべき課題としている。そして、チーズ中の水分含有量が６０％以上の場合や、固形分中の脂肪含量が６０％以上の場合には、チーズの流動性が高くて保形性が悪く、ランニングが発生してしまうとされている。
しかし、白カビタイプのチーズの常温での流動性を高めることを解決すべき課題とする発明は開示されていない。また、固形分中の脂肪含量が低いながら常温での流動性が高い白カビタイプのチーズに関する発明も開示されていない。
近年、カマンベールチーズを加熱することでチーズフォンデュとして食べる方法が認知されている。このことから、カマンベールチーズの内部組織をランニングが発生するように制御することで常温でフォンデュが可能なカマンベールを製造することができると考えた。
In general, mildew-type cheese has poor shape retention due to the high fluidity of its internal structure, and if it is cut into pieces at the time of eating and left at room temperature, the product temperature of the cheese rises and the cheese melts from the cut surface. There is a problem that a phenomenon (so-called running) occurs. In the above-mentioned prior art, preventing this is an issue to be solved by the invention. When the water content in the cheese is 60% or more, or when the fat content in the solid content is 60% or more, the fluidity of the cheese is high and the shape retention is poor, and running occurs. It is said that.
However, no invention has been disclosed that solves the problem of increasing the fluidity of mildew-type cheese at room temperature. Further, no invention relating to a mildew-type cheese having a low fat content in the solid content but a high fluidity at room temperature is not disclosed.
In recent years, a method of eating Camembert cheese as cheese fondue by heating has been recognized. From this, it was considered that Camembert capable of fondue at room temperature can be produced by controlling the internal structure of Camembert cheese so that running occurs.
本発明の課題は、水分含有量や固形分中の脂肪含量が通常の数値範囲である白カビタイプのチーズであるにもかかわらず、常温でとろけるという従来にない新規な白カビタイプのチーズ、およびその製造方法を提供することである。 The subject of the present invention is a novel white mold type cheese that melts at room temperature even though the water content and the fat content in the solid content are in the normal numerical range. And its manufacturing method.
上記課題を解決するため、本発明には以下の構成が含まれる。
（１）１５℃以上４０℃以下における粘度が１〜２０Ｐａ・ｓであることを特徴とする白カビタイプのチーズ。
（２）１０℃以下における硬度が１００〜１５００ｇであることを特徴とする（１）に記載の白カビタイプのチーズ。
（３）マイクロ・パーティクレーション・ホエイを含有することを特徴とする白カビタイプのチーズ。
（４）前記マイクロ・パーティクレーション・ホエイは、体積基準のメジアン径が０．５〜１０μｍであることを特徴とする（３）に記載の白カビタイプのチーズ。
（５）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タイプのチーズの製造方法であって、前記原料乳にマイクロ・パーティクレーション・ホエイ溶液を添加することを特徴とする白カビタイプのチーズの製造方法。
（６）前記マイクロ・パーティクレーション・ホエイ溶液は、ホエイタンパク質に対して５０〜９９重量％のマイクロ・パーティクレーション・ホエイを含有することを特徴とする（５）に記載の白カビタイプのチーズの製造方法。
（７）前記マイクロ・パーティクレーション・ホエイは、体積基準のメジアン径が０．５〜１０μｍであることを特徴とする（６）に記載の白カビタイプのチーズの製造方法。
In order to solve the above problems, the present invention includes the following configurations.
(1) Mildew-type cheese characterized by having a viscosity of 1 to 20 Pa · s at 15 ° C. or higher and 40 ° C. or lower.
(2) The mildew-type cheese according to (1), which has a hardness of 100 to 1500 g at 10 ° C. or lower.
(3) Mildew-type cheese characterized by containing microparticulation whey.
(4) The mildew-type cheese according to (3), wherein the microparticulation whey has a volume-based median diameter of 0.5 to 10 μm.
(5) A method for producing white mold type cheese in which raw milk is coagulated to generate cheese curd and white mold is grown on the surface of the obtained cheese curd, and micro-particulation is applied to the raw milk. A method for producing white mold type cheese, which comprises adding a whey solution.
(6) The mildew type according to (5), wherein the microparticulation whey solution contains 50 to 99% by weight of microparticulation whey with respect to whey protein. How to make cheese.
(7) The method for producing mildew-type cheese according to (6), wherein the microparticulation whey has a volume-based median diameter of 0.5 to 10 μm.
従来技術に属する流動性が高い白カビタイプのチーズは、チーズ中の水分含有量や固形分中の脂肪含量が通常のチーズより高いものであった。このため、そのような白カビタイプのチーズの風味や味覚は、通常のチーズのそれに比較して劣る可能性のあるものであった。
しかし、本発明の白カビタイプのチーズは、チーズ中の水分含有量や固形分中の脂肪含量が通常の白カビタイプのチーズと同等であるので、その風味や味覚が損なわれずにチーズの流動性を高めることができる。
すなわち、本発明の白カビタイプのチーズは、ランニングを引き起こすほど流動性が高いにもかかわらず、通常の白カビタイプのチーズと同等の風味・味覚を有するのである。これは、これまでになかった全く新しいタイプのチーズである。
The highly fluid mildew-type cheese belonging to the prior art has a higher water content in the cheese and a higher fat content in the solid content than ordinary cheese. For this reason, the flavor and taste of such mildew-type cheeses may be inferior to those of ordinary cheeses.
However, since the mildew-type cheese of the present invention has the same water content and fat content in solids as ordinary mildew-type cheese, the flow of cheese is not impaired. You can improve your sex.
That is, the mildew-type cheese of the present invention has the same flavor and taste as ordinary mildew-type cheese, even though it has high fluidity enough to cause running. This is a completely new type of cheese that has never been seen before.
本発明の白カビタイプのチーズについて以下に詳細に説明する。
（白カビタイプのチーズ）
本発明で対象とする白カビタイプのチーズは、カマンベールチーズ、ブリーチーズ、クロミエチーズ等、白カビを有するチーズであれば特に制限されない。本発明の白カビタイプのチーズは、常温でとろけるという特徴を有する。ここで、「常温でとろける」とは、チーズの温度を１５℃以上４０℃以下とした場合に、チーズの粘度が１〜２０Ｐａ・ｓとなることをいう。また、本発明の白カビタイプのチーズは、チーズの温度が１０℃以下のときは、チーズの内部の硬度は１００〜１５００ｇである。
The mildew-type cheese of the present invention will be described in detail below.
(Mildew type cheese)
The mildew-type cheese targeted by the present invention is not particularly limited as long as it is a cheese having mildew, such as Camembert cheese, Brie cheese, and Coulommier cheese. The mildew-type cheese of the present invention has a characteristic of melting at room temperature. Here, "melting at room temperature" means that the viscosity of cheese becomes 1 to 20 Pa · s when the temperature of cheese is 15 ° C. or higher and 40 ° C. or lower. Further, the white mold type cheese of the present invention has a hardness of 100 to 1500 g inside the cheese when the temperature of the cheese is 10 ° C. or lower.
本発明の白カビタイプのチーズのｐＨは６．５〜８．０であればよいが、７．０〜７．５が好ましく、７．５〜８．０がさらに好ましい。
本発明の白カビタイプのチーズの内部のカルシウム量は、１００〜２００ｍｇ／１００ｇであればよいが、１００〜１５０ｍｇ／１００ｇが好ましく、１００ｍｇ／１００ｇ以下がさらに好ましい。
The pH of the mildew-type cheese of the present invention may be 6.5 to 8.0, preferably 7.0 to 7.5, and even more preferably 7.5 to 8.0.
The amount of calcium inside the white mold type cheese of the present invention may be 100 to 200 mg / 100 g, preferably 100 to 150 mg / 100 g, and more preferably 100 mg / 100 g or less.
本発明の白カビタイプのチーズは、マイクロ・パーティクレーション・ホエイを含むものである。マイクロ・パーティクレーション・ホエイの含量は、上記した常温でとろける、という物性を付与できる含量であれば特に限定されないが、チーズの原材料となる生乳の０．１〜１．５重量％に相当する量を添加すればよいが、好ましくは０．２〜１．５重量％、さらに好ましくは０．５〜１．５重量％に相当する量を添加する。 The mildew-type cheese of the present invention contains microparticulation whey. The content of microparticulation whey is not particularly limited as long as it can impart the above-mentioned physical properties of melting at room temperature, but corresponds to 0.1 to 1.5% by weight of raw milk used as a raw material for cheese. The amount may be added, but preferably 0.2 to 1.5% by weight, more preferably 0.5 to 1.5% by weight.
本発明の白カビタイプのチーズは、マイクロ・パーティクレーション・ホエイを含有することを特徴とする。本発明の発明者らは、鋭意検討の結果、マイクロ・パーティクレーション・ホエイは白カビタイプのチーズの味覚や風味を損なうことなく常温流動性を高める機能があることを見出した。本発明は、この新たな知見に基づいて構成されるものである。 The mildew-type cheese of the present invention is characterized by containing microparticulation whey. As a result of diligent studies, the inventors of the present invention have found that microparticulation whey has a function of increasing room temperature fluidity without impairing the taste and flavor of mildew-type cheese. The present invention is constructed based on this new finding.
（マイクロ・パーティクレーション・ホエイ）
本発明の白カビタイプのチーズに用いるマイクロ・パーティクレーション・ホエイは、３〜２０重量％のホエイタンパク質を含むホエイ溶液を調製し、これを加熱、せん断、遠心分離処理し得られるものである。
より具体的には、マイクロ・パーティクレーション・ホエイは、３〜２０重量％のホエイタンパク質を含むホエイ溶液中に含まれるホエイタンパク質の変性率が８０％以上、より好ましくは９０％以上、さらに好ましくは９５％以上となるよう加熱し、かつこのホエイ溶液の体積基準のメジアン径が０．５〜１０μｍとなるようせん断処理し、さらにこの溶液を遠心分離することにより沈殿画分としてマイクロ・パーティクレーション・ホエイを得ることができる。
ホエイ溶液は、チーズホエイや市販素材のＷＰＩやＷＰＣ８０等を用いて３〜２０重量％のタンパク質となるように調製した溶液を用いることができる。
沈殿画分として得られたマイクロ・パーティクレーション・ホエイはそのまま使用することができる。また、３〜２０重量％のホエイタンパク質を含むホエイ溶液を加熱、せん断処理し全ホエイタンパク質中の５０〜９９重量％をマイクロ・パーティクレーション・ホエイとした溶液をそのまま使用することもできる。また、これらを乾燥し粉末化したものを用いることもできる。市販されている粉末化されたマイクロ・パーティクレーション・ホエイを用いてもよい。
ここでいうメジアン径は、体積基準での積算分布曲線の５０％に相当する粒子径であって、例えばレーザー回折式粒度分布測定装置を用いて測定する。
(Micro Partition Whey)
The micro-partition whey used for the mildew-type cheese of the present invention can be obtained by preparing a whey solution containing 3 to 20% by weight of whey protein and heating, shearing, or centrifuging it. ..
More specifically, the micro-precipitation whey has a whey protein denaturation rate of 80% or more, more preferably 90% or more, still more preferably 90% or more in a whey solution containing 3 to 20% by weight of whey protein. Is heated to 95% or more, sheared so that the volume-based median diameter of this whey solution is 0.5 to 10 μm, and the solution is centrifuged to form a micro-protein as a precipitate fraction. You can get ration whey.
As the whey solution, a solution prepared to have a protein content of 3 to 20% by weight using cheese whey, commercially available WPI, WPC80, or the like can be used.
The microparticulation whey obtained as the precipitated fraction can be used as it is. Further, a whey solution containing 3 to 20% by weight of whey protein can be heated and sheared to make 50 to 99% by weight of total whey protein micro-particulation whey, and the solution can be used as it is. In addition, dried and powdered products can also be used. Commercially available powdered microparticulation whey may be used.
The median diameter referred to here is a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis, and is measured using, for example, a laser diffraction type particle size distribution measuring device.
（白カビタイプのチーズの製造方法）
本発明の白カビタイプのチーズは、低温殺菌した生乳に対してマイクロ・パーティクレーション・ホエイ溶液を添加するが、その他の工程は一般的な白カビタイプのチーズの製造方法にそっておこなう。例えば、殺菌した原料の生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形成し、得られたチーズカードをモールドに流し込んで成形し、ホエイを排除した後に加塩工程を経て熟成を進め、白カビタイプのチーズを製造する。
加塩工程の手法や白カビの添加方法については様々な手法が検討されているが、いずれの手法によってもよい。
(Manufacturing method of mildew type cheese)
In the mildew-type cheese of the present invention, a micro-particulation whey solution is added to pasteurized raw milk, but the other steps are carried out according to a general method for producing mildew-type cheese. For example, starter lactic acid bacteria, milk-clotting enzyme, and white mold are added to sterilized raw milk to form cheese curd, and the obtained cheese curd is poured into a mold to form it, and after removing whey, it is aged through a salting process. To produce white mold type cheese.
Various methods have been studied for the method of the salting process and the method of adding mildew, but any method may be used.
本発明の白カビタイプのチーズの製造方法の具体的な一態様を以下に記載する。
生乳を低温殺菌（７５℃１５秒間）する。３〜２０重量％のホエイタンパク質を含み、ホエイタンパク質に対して５０〜９９重量％のマイクロ・パーティクレーション・ホエイを含む溶液を、チーズの原材料となる生乳に含まれるタンパク質の０．１〜１．５重量％に相当する量で添加し、これに０．０１重量％塩化カルシウムおよび乳酸菌を添加しｐＨ６．４まで発酵させる。０．００１５重量％のレンネットを添加し、３０分後３０ｍｍ角にカードをカッティングする。モールドにカードを流し込み、カード形成およびホエイ排除を行う。熟成庫（室温２０℃、湿度８０％以上）に入庫する。翌日、加塩および白カビ接種を行う。製造６日目にフィルム包装し、１０℃以下でチーズ内部のｐＨが６．０以上となるように熟成させる。
A specific aspect of the method for producing mildew-type cheese of the present invention is described below.
Raw milk is pasteurized (75 ° C for 15 seconds). A solution containing 3 to 20% by weight whey protein and 50 to 99% by weight of micro-particulation whey relative to whey protein is 0.1 to 1 of the protein contained in raw milk, which is the raw material for cheese. Add in an amount corresponding to .5% by weight, add 0.01% by weight calcium chloride and lactic acid bacteria to this, and ferment to pH 6.4. Add 0.0015% by weight rennet and after 30 minutes cut the card into 30 mm squares. Pour the card into the mold to form the card and eliminate whey. Store in an aging chamber (room temperature 20 ° C., humidity 80% or higher). The next day, salt and inoculate mildew. On the 6th day of production, the cheese is wrapped in a film and aged at 10 ° C. or lower so that the pH inside the cheese is 6.0 or higher.
（１）マイクロ・パーティクレーション・ホエイの調製
チーズホエイをミルククラリファイアで６５００ｇでカゼインの微粒子を除去した後、ＭＦ膜（０．８ μｍ孔径）にて脱脂処理した。７０℃達温殺菌し、即座に冷却した。ＵＦラボユニットで１０℃で２０倍濃縮した。上記の濃縮ホエイとＵＦ膜透過液を用いて、１０重量％タンパク質含量の濃縮ホエイを調製した。加熱とせん断処理しマイクロ・パーティクレーション・ホエイ溶液を得た。マイクロ・パーティクレーション・ホエイの体積基準のメジアン径は０．８３ μｍであり全タンパク質中のマイクロ・パーティクレーション・ホエイの画分（不溶性の画分）は７８．４％であった。
(1) Preparation of Micro Particulation Whey The cheese whey was degreased with an MF membrane (0.8 μm pore size) after removing fine particles of casein with 6500 g of milk clarifier. It was sterilized at 70 ° C. and immediately cooled. It was concentrated 20-fold at 10 ° C. in a UF lab unit. Using the above concentrated whey and the UF membrane permeate, a concentrated whey having a protein content of 10% by weight was prepared. It was heated and sheared to give a microparticulation whey solution. The volume-based median diameter of microparticulation whey was 0.83 μm, and the microparticulation whey fraction (insoluble fraction) in total protein was 78.4%.
（２）カマンベールチーズの製造
生乳を低温殺菌（７５℃１５秒間）した後、上記マイクロ・パーティクレーション・ホエイ溶液（１０重量％タンパク質濃度）を殺菌乳に対して２重量％（マイクロ・パーティクレーション・ホエイとして殺菌乳に対して０．１５６重量％、実施例品１）および５重量％（マイクロ・パーティクレーション・ホエイとして殺菌乳に対して０．３９重量％、実施例品２）を添加した。０．０１重量％塩化カルシウムおよびバルクスターターを添加しｐＨ６．４まで発酵させた。０．００１５重量％のレンネット粉末を添加し、３０分後３０ｍｍ角にカードをカッティングした。モールドにカードを流し込み、カード形成およびホエイ排除させた後、熟成庫（室温２０℃、湿度８０％以上）に入庫した。翌日、加塩および白カビ接種を行い、製造６日目にカマンベールチーズをフィルム包装し、それ以降は１０℃で熟成を継続した。
比較例品としてマイクロ・パーティクレーション・ホエイ無添加で同様にカマンベールチーズを作成した。
(2) Production of Camembert cheese After pasteurizing raw milk (75 ° C for 15 seconds), the above micro-particulation whey solution (10 wt% protein concentration) was added to 2 wt% (micro-partique) of the sterilized milk. 0.156% by weight of sterilized milk as ration whey, Example product 1) and 5% by weight (0.39% by weight of microparticulation whey against sterilized milk, Example product 2) Was added. 0.01 wt% calcium chloride and bulk starter were added and fermented to pH 6.4. 0.0015% by weight of rennet powder was added, and after 30 minutes, the curd was cut into 30 mm squares. After pouring the card into the mold to form the card and eliminate whey, the card was placed in an aging chamber (room temperature 20 ° C., humidity 80% or more). The next day, salting and mildew inoculation were performed, Camembert cheese was film-wrapped on the 6th day of production, and aging was continued at 10 ° C. thereafter.
As a comparative example, Camembert cheese was prepared in the same manner without the addition of microparticulation whey.
（１）カマンベールチーズの成分測定
ＦｏｏｄＳｃａｎ ＴＭ Ｄａｉｒｙ Ａｎａｌｙｓｅｒ（Ｆｏｓｓ製）でカード中のタンパク質含量、脂肪含量、水分（固形分）を測定した。
（２）カマンベールチーズ中の全カルシウム含量測定
サンプルを秤量し、蒸留水を用いて１０重量％乳剤を作成し、最初にｐＨを測定した。１０ｍＬ乳剤と５ｍＬの１．２Ｍクエン酸ナトリウム溶液を混合し、ホモゲナイザーで１００００ｒｐｍ、５分間懸濁した。蒸留水で２０ｍＬにメスアップした。５０ｍＬメスフラスコに１０ｍＬ採取し、３０ｍＬの蒸留水と１０重量／体積％スルホサリチル酸溶液を３ｍＬ添加し、最後に蒸留水で５０ｍＬにメスアップした。充分攪拌し、５分間静置後、ろ紙（Ａｄｖａｎｔｅｃ Ｎｏ．２）でろ過し、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含量を測定した。
（３）カマンベールチーズの硬度測定
カマンベールチーズの中心部分を１ｃｍ角に切り取り、テクスチャアナライザーにより、硬さを測定した。測定は、咀嚼運動を模した試験として広く知られるＴＰＡ法を応用して実施した。切り出して１０℃に冷却したサンプルを治具（７５ｍｍ平板プレート）で、上面から０．５ｍｍ／秒間の速さでサンプル高さの８０％まで圧縮し、応力データを、装置付属のソフトで収集した。治具の移動距離に対する応力の変化から、硬さを同ソフトで解析した。
(1) Measurement of Camembert Cheese Ingredients The protein content, fat content, and water content (solid content) in the curd were measured with a FoodScan TM Dairy Analyzer (manufactured by Foss).
(2) Measurement of total calcium content in Camembert cheese A sample was weighed, a 10% by weight emulsion was prepared using distilled water, and the pH was first measured. A 10 mL emulsion and 5 mL of 1.2 M sodium citrate solution were mixed and suspended in a homogenizer at 10000 rpm for 5 minutes. It was made up to 20 mL with distilled water. 10 mL was collected in a 50 mL volumetric flask, 3 mL of 30 mL of distilled water and 10 wt / volume% sulfosalicylic acid solution were added, and finally the volume was increased to 50 mL with distilled water. After stirring well and allowing to stand for 5 minutes, the mixture was filtered through filter paper (Advantec No. 2), and the total calcium content was measured using calcium E-test Wako (Wako Pure Chemical Industries, Ltd.).
(3) Measurement of hardness of Camembert cheese The central part of Camembert cheese was cut into 1 cm squares, and the hardness was measured with a texture analyzer. The measurement was carried out by applying the TPA method, which is widely known as a test simulating masticatory motion. The sample that was cut out and cooled to 10 ° C. was compressed to 80% of the sample height with a jig (75 mm flat plate) at a speed of 0.5 mm / sec from the top surface, and stress data was collected with the software attached to the device. .. The hardness was analyzed with the same software from the change in stress with respect to the moving distance of the jig.
（４）カマンベールチーズの流動化観察
カマンベールチーズ内部の流動性については、半分に切ったカマンベールチーズを室温（２５℃）で１時間放置し、中身の流れ出しについてデジタルカメラで撮影した。
(4) Observation of Camembert cheese fluidity Regarding the fluidity inside Camembert cheese, the Camembert cheese cut in half was left at room temperature (25 ° C.) for 1 hour, and the outflow of the contents was photographed with a digital camera.
（カマンベールチーズの成分測定結果）
実施例品１、２、及び比較例品のカマンベールチーズの成分の測定結果を表１に示す。表１の結果から、実施例品１および実施例品２は比較例品とタンパク質含量は同等であるが、チーズ中の脂肪分が低減されていることがわかった。
(Camembert cheese component measurement results)
Table 1 shows the measurement results of the components of Camembert cheese of Examples 1 and 2, and Comparative Example. From the results in Table 1, it was found that Example Product 1 and Example Product 2 had the same protein content as the Comparative Example Product, but the fat content in cheese was reduced.
図１に、実施例品１、２、及び比較例品のカマンベールチーズの含有水分の経時変化を示す。図１に示したように比較例品の水分は、実施例品１および実施例品２と比べてわずかに低いが、カマンベールチーズの品質には特に問題ない水分値である。 FIG. 1 shows changes over time in the water content of Camembert cheese of Examples 1, 2 and Comparative Example. As shown in FIG. 1, the water content of the Comparative Example product is slightly lower than that of the Example Product 1 and the Example Product 2, but the water content is not particularly problematic for the quality of Camembert cheese.
図２は、実施例品１、２、及び比較例品のカマンベールチーズのチーズ中のｐＨの経時変化を示す。図２ａはカマンベールチーズの内側、図２ｂは外側のｐＨ変化である。また、図３は、カマンベールチーズの全カルシウム含量の経時変化を示す。
図２ａ、図２ｂ、図３より、チーズ中のｐＨおよびカルシウム含量はマイクロ・パーティクレーション・ホエイの添加によって影響されないことがわかった。白カビの働きによって乳酸が代謝されるとともにアンモニアが生成されることでｐＨが上昇する。それに伴ってカルシウムがカマンベール表面に移行することが知られている。今回のカマンベールチーズ（比較例品および実施例品）においても同様の傾向がみられた。
図４は、カマンベールチーズの硬さの経時変化を示す。Ｄ＋１５には硬度が最大となり、以降Ｄ＋４０に向けて硬度が低下した。Ｄ＋４０では実施例１、２は比較例品より硬度が低かった。
FIG. 2 shows the time course of pH in Camembert cheese of Examples 1 and 2 and Comparative Example. FIG. 2a shows the pH change inside Camembert cheese, and FIG. 2b shows the pH change outside. In addition, FIG. 3 shows the time course of the total calcium content of Camembert cheese.
From FIGS. 2a, 2b and 3, it was found that the pH and calcium content in cheese were not affected by the addition of microparticulation whey. Lactic acid is metabolized by the action of mildew and ammonia is produced, which raises the pH. It is known that calcium is transferred to the Camembert surface accordingly. The same tendency was observed in the Camembert cheese (comparative example product and example product) this time.
FIG. 4 shows the change over time in the hardness of Camembert cheese. The hardness became maximum at D + 15, and then decreased toward D + 40. At D + 40, Examples 1 and 2 had lower hardness than Comparative Examples.
写真１には、実施例品１、２、及び比較例品のカマンベールチーズを、半分に切り分けた後に室温（２５℃）で１時間放置した後の状態を示す。写真１に示したように、マイクロ・パーティクレーション・ホエイを添加したチーズでは、２５℃で流動化しており、粘度が１〜２０Ｐａ・ｓとなっていることが確認された。また、マイクロ・パーティクレーション・ホエイの添加率に応じてカマンベールチーズ内部の流動化が大きくなることがわかった。 Photo 1 shows the state after the Camembert cheeses of Examples 1 and 2 and the Comparative Example product were cut in half and then left at room temperature (25 ° C.) for 1 hour. As shown in Photo 1, it was confirmed that the cheese to which microparticulation whey was added was fluidized at 25 ° C. and had a viscosity of 1 to 20 Pa · s. It was also found that the fluidization inside Camembert cheese increased according to the addition rate of microparticulation whey.
本発明の白カビタイプのチーズは、風味や味覚が通常の白カビタイプのチーズと代わるところがないにもかかわらず、常温での流動性が高いので、新たな嗜好品としての用途が考えられる。
The mildew-type cheese of the present invention has high fluidity at room temperature even though its flavor and taste are similar to those of ordinary mildew-type cheese, so that it can be used as a new luxury item.
Claims (7)
The method for producing mildew-type cheese according to claim 6, wherein the microparticulation whey has a volume-based median diameter of 0.5 to 10 μm.
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| JP2014171456A (en) * | 2013-03-12 | 2014-09-22 | Meiji Co Ltd | Method for supervising and manufacturing cheese |
| JP2015035962A (en) * | 2013-08-12 | 2015-02-23 | 雪印メグミルク株式会社 | Soft cheese surface-ripened by foodstuff-added fungi and method for manufacturing the same |
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