JP2021129536A - Cheese aged with koji mold and production method thereof - Google Patents
Cheese aged with koji mold and production method thereof Download PDFInfo
- Publication number
- JP2021129536A JP2021129536A JP2020027540A JP2020027540A JP2021129536A JP 2021129536 A JP2021129536 A JP 2021129536A JP 2020027540 A JP2020027540 A JP 2020027540A JP 2020027540 A JP2020027540 A JP 2020027540A JP 2021129536 A JP2021129536 A JP 2021129536A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- aspergillus
- aged
- weight
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 218
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 240000006439 Aspergillus oryzae Species 0.000 title claims abstract description 18
- 235000002247 Aspergillus oryzae Nutrition 0.000 title claims abstract description 18
- 230000032683 aging Effects 0.000 claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 claims abstract description 42
- 235000019634 flavors Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000005862 Whey Substances 0.000 claims abstract description 26
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 26
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 13
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims abstract description 5
- 238000009938 salting Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 46
- 241000228212 Aspergillus Species 0.000 claims description 41
- 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 26
- 239000008101 lactose Substances 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 21
- 235000021243 milk fat Nutrition 0.000 claims description 20
- 235000020185 raw untreated milk Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 9
- 235000013922 glutamic acid Nutrition 0.000 claims description 9
- 239000004220 glutamic acid Substances 0.000 claims description 9
- 241000459887 Aspergillus luchuensis Species 0.000 claims description 8
- 241000131386 Aspergillus sojae Species 0.000 claims description 5
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 34
- 210000001519 tissue Anatomy 0.000 description 13
- 235000019583 umami taste Nutrition 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229940108461 rennet Drugs 0.000 description 6
- 108010058314 rennet Proteins 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 4
- 230000003679 aging effect Effects 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000002366 lipolytic effect Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 235000002245 Penicillium camembertii Nutrition 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000019607 umami taste sensations Nutrition 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 210000004872 soft tissue Anatomy 0.000 description 2
- 238000003860 storage Methods 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
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 240000000064 Penicillium roqueforti Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000009772 tissue formation Effects 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
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
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
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、麹菌を用いた旨味のある良好な風味と滑らかな組織を有する麹菌熟成チーズおよびその製造法に関する。 The present invention relates to aged cheese made from Jiuqu, which has a good flavor and a smooth structure, and a method for producing the same.
麹菌は、日本古来から食品に使用されてきた微生物であり、米、大豆、麦などの穀物に生育させることで味噌、醤油、日本酒などの日本独自の発酵食品を生み出し、これらは和食として世界にも広く知られている。食品産業で使用されている麹菌にはAspergillus oryzae、Aspergillus sojae、Aspergillus luchuensis、Aspergillus luchuensis mut. kawachiiがあり、アミラーゼ、プロテアーゼ、リパーゼなどの様々な酵素を産生するため、熟成工程で原料の炭水化物、タンパク質、脂質などを分解し、発酵食品固有の風味と組織形成に関与することから調味料やアルコール類の製造に応用されている。例えば米味噌は、蒸煮した大豆に米麹と食塩を加えて発酵・熟成させた半固形状の発酵調味料である。醤油は、蒸煮した大豆または脱脂加工大豆と炒って引き割った小麦を混合し、麹菌を接種し醤油麹を作り、食塩水を加えもろみとして発酵・熟成させた後、圧搾した液体調味料である。アルコール類としては、清酒は日本独自の酒であり、蒸した米に麹菌を接種して米麹を作り、米麹と米、水を加えてデンプンの糖化を行いながら清酒酵母で発酵後、ろ過したものである。 Aspergillus is a microorganism that has been used in foods since ancient times in Japan. By growing it on grains such as rice, soybeans, and wheat, it produces fermented foods unique to Japan such as miso, soy sauce, and sake. Is also widely known. Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, Aspergillus luchuensis mut. , It decomposes lipids and is involved in the flavor and tissue formation peculiar to fermented foods, so it is applied to the production of seasonings and alcohols. For example, rice miso is a semi-solid fermented seasoning that is fermented and aged by adding rice jiuqu and salt to steamed soybeans. Salty soy sauce is a liquid seasoning that is made by mixing steamed or defatted soybeans with roasted and cracked wheat, inoculating Jiuqu to make soy sauce koji, adding salt water to ferment and ripen it as mash, and then squeezing it. .. As for alcohols, sake is a sake unique to Japan. Steamed rice is inoculated with aspergillus to make rice jiuqu, and rice koji, rice, and water are added to saccharify the starch, fermented with sake yeast, and then filtered. It was done.
一方、チーズも微生物の作用によって得られる発酵食品である。微生物の中でもカビで熟成させたチーズとしては、ロックフォール、ゴルゴンゾーラ、スティルトンといった青かび(Penicillium roquefortiなど）を混ぜ込んで熟成させた青かびタイプチーズ、カマンベール、ブリー、サン・タンドレ、バラカなど、白カビ(Penicillium camemberti)を繁殖させた白カビタイプチーズが広く知られている。白カビタイプチーズの場合、水分は50〜60％、固形分中乳脂肪は40〜75％であり、白カビの酵素によって熟成が進むとチーズ内部は柔らかく濃厚な風味を呈するようになる。このようにカビで熟成したチーズは、カビの生育によってタンパク質分解酵素や脂肪分解酵素などが作用してタンパク質や脂肪が分解される。その結果、アミノ酸・ペプチドや脂肪酸、その他の分解物を生成し、特有の風味と組織を呈する(非特許文献１）。 On the other hand, cheese is also a fermented food obtained by the action of microorganisms. Among the microorganisms, mold-aged cheese includes blue mold-type cheese that is aged by mixing blue mold (Penicillium roqueforti, etc.) such as Rockfall, Gorgonzora, and Stillton, and white mold such as Camambale, Bree, San Tandre, and Baraka. White mold type cheese bred (Penicillium camemberti) is widely known. In the case of mildew-type cheese, the water content is 50 to 60% and the solid content of milk fat is 40 to 75%, and as the aging progresses due to the enzyme of mildew, the inside of the cheese becomes soft and rich in flavor. In cheese aged with mold in this way, proteins and fats are decomposed by the action of proteolytic enzymes and lipolytic enzymes as the mold grows. As a result, amino acids / peptides, fatty acids, and other decomposition products are produced, and exhibit a unique flavor and structure (Non-Patent Document 1).
日本では近年、チーズの需要が増加しており、中でもカビで熟成させたチーズは多様な風味と滑らかな食感を有するため、日本人に支持されている。チーズが広く普及する中で、日本独自の新たなチーズへの関心も高まっている。麹菌もタンパク質分解酵素や脂肪分解酵素を生成することからチーズの熟成に応用することができる。麹菌を活用してチーズを作る試みは、以前から多くの研究がなされてきた。麹菌由来の酵素を抽出してチーズを製造する技術は特許文献１に開示されている。非特許文献２および非特許文献３にAspergillus oryzaeのプロテアーゼをチェダーチーズの熟成に応用する技術が報告されている。麹菌から調製した酵素をカードの加塩時に添加することでチェダーチーズの早期熟成が可能であることが述べられている。しかし抽出した酵素を添加することは、原料コスト増だけでなく、酵素反応条件によって品質にばらつきを生じることから実用性に乏しい。また、麹菌がチーズ基質上で増殖する過程で生じる風味は期待できない。 In recent years, the demand for cheese has been increasing in Japan, and among them, cheese aged with mold has various flavors and a smooth texture, and is favored by the Japanese. With the widespread use of cheese, interest in new cheeses unique to Japan is increasing. Jiuqu also produces proteolytic enzymes and lipolytic enzymes, so it can be applied to cheese aging. Much research has been done on attempts to make cheese using Jiuqu. Patent Document 1 discloses a technique for producing cheese by extracting an enzyme derived from Jiuqu. Non-Patent Document 2 and Non-Patent Document 3 report a technique for applying the protease of Aspergillus oryzae to the aging of cheddar cheese. It is stated that early aging of cheddar cheese is possible by adding an enzyme prepared from aspergillus during salting of curd. However, adding the extracted enzyme is not practical because it not only increases the cost of raw materials but also causes variations in quality depending on the enzyme reaction conditions. In addition, the flavor produced in the process of growth of Jiuqu on the cheese substrate cannot be expected.
特許文献２では乳および/または乳加工処理物をトランスグルタミナーゼまたはグルコノデルタラクトンで凝固させ、ラクターゼ処理を行い、製麹基材を得た後、麹菌を培養してチーズとは異なるペースト状もしくは液状の発酵調味料を得る方法が開示されている。 In Patent Document 2, milk and / or a processed milk product is coagulated with transglutaminase or glucono delta lactone, treated with lactase to obtain a base material for making aspergillus, and then aspergillus is cultured to form a paste different from cheese. A method for obtaining a liquid fermented seasoning is disclosed.
また、Aspergillus oryzae chosen Bという菌株を用い熟成させたチーズの研究が報告されている（非特許文献４および５）。 In addition, studies on cheese aged using a strain called Aspergillus oryzae chosen B have been reported (Non-Patent Documents 4 and 5).
非特許文献４には水分43％に調製したチーズカードをさらに粉砕し、予めパンで培養させたAspergillus oryzae粉末とよく混合した後、22℃、相対湿度85％で3日間熟成させている。その結果、遊離脂肪酸が顕著に増加し、麦芽風味や脂肪酸由来の刺激的な味を呈することが記載されている。 In Non-Patent Document 4, cheese curd prepared to have a water content of 43% is further crushed, mixed well with Aspergillus oryzae powder previously cultured in bread, and then aged at 22 ° C. and a relative humidity of 85% for 3 days. As a result, it is described that free fatty acids are remarkably increased, and a malt flavor and a pungent taste derived from fatty acids are exhibited.
さらに非特許文献５にはAspergillus oryzaeでチーズを熟成させると乳脂肪の分解が著しいこと、特に揮発性脂肪酸の生成が多いことが報告されている。特許文献３では低脂肪チーズの製造工程において固形分中脂肪分10〜40重量％のチーズカードに麹菌を接種、培養することで風味・呈味に優れた低脂肪チーズの製造方法が開示されている。しかし、高脂肪になると刺激的な脂肪分解臭（ランシッド臭）が認められることが記載されている。そのため、固形分中脂肪分の高いソフト系チーズなどでは風味の劣化を避けることは困難となり、チーズとしての用途が限定されてしまう。特許文献４のように、麹菌による高い脂肪分解作用を利用して風味・呈味付与を目的としてプロセスチーズ原料に用いる方法が開示されている。特許文献５には紅麹をチーズに接種することで赤色系の外観を有する紅麹菌熟成チーズが開示されている。このような方法では外観上の差別性は認められるものの、チーズのイメージから抵抗を感じることから幅広く消費者に受け入れられるものではないという問題がある。 Further, Non-Patent Document 5 reports that when cheese is aged in Aspergillus oryzae, milk fat is significantly decomposed, and volatile fatty acids are produced in particular. Patent Document 3 discloses a method for producing low-fat cheese having excellent flavor and taste by inoculating and culturing cheese curd having a solid content of 10 to 40% by weight in the process of producing low-fat cheese. There is. However, it is stated that a stimulating lipolytic odor (lansid odor) is observed when the fat becomes high. Therefore, it is difficult to avoid deterioration of the flavor of soft cheeses having a high solid content and triglyceride content, and the use as cheese is limited. As in Patent Document 4, a method of using it as a raw material for processed cheese for the purpose of imparting flavor and taste by utilizing the high putrefactive action of aspergillus is disclosed. Patent Document 5 discloses Monascus aged cheese having a reddish appearance by inoculating the cheese with Monascus. Although such a method has a distinctive appearance, it has a problem that it is not widely accepted by consumers because it feels resistance from the image of cheese.
いずれの方法もチーズとしての用途が限定されるものであり、チーズ単体で食することができる麹菌熟成チーズは確立されておらず、実用性、汎用性の点で既存のチーズよりも優位な機能があるとは言えない。 Both methods have limited uses as cheese, and aspergillus-aged cheese that can be eaten by itself has not been established, and it has superior functions over existing cheese in terms of practicality and versatility. It cannot be said that there is.
本発明は、これまで麹菌によって熟成させたチーズに見られる脂肪分解等によって呈する風味低下を改善し、既存のカビ熟成タイプのチーズと同等以上の風味、呈味および滑らかな組織を有する麹菌熟成チーズを提供することにある。 The present invention improves the flavor deterioration caused by lipolysis and the like seen in cheeses aged by Jiuqu, and has a flavor, taste and smooth texture equal to or higher than that of existing mold-aged cheeses. Is to provide.
上記課題を解決すべく、鋭意検討を重ねた結果、チーズ固形分中の乳糖が1.8重量％以下とすることでチーズ固形分中乳脂肪40重量％以上のチーズに麹菌を接種しても脂肪分解臭による刺激的な風味がなく、良好な風味と旨味を呈するチーズを製造することができることを見出した。さらに酒粕を原料乳に一定量添加して得られる麹菌熟成チーズ、あるいは成型したチーズカードを酒粕を含む調味液に浸漬した後、麹菌を接種することで得られる麹菌熟成チーズは、酒粕の芳醇で華やかな風味を有し、熟成が促進されることを見出した。これらの製造法により固形分中乳脂肪が40〜75重量％のソフトタイプのナチュラルチーズなどを製造可能となり、本発明を完成するに至った。 As a result of diligent studies to solve the above problems, lactose in cheese solids is 1.8% by weight or less, so that even if aspergillus is inoculated into cheese with 40% by weight or more of milk fat in cheese solids, fat decomposition occurs. It has been found that it is possible to produce cheese having a good flavor and umami without a pungent flavor due to odor. Furthermore, the Jiuqu-aged cheese obtained by adding a certain amount of sake lees to the raw milk, or the Jiuqu-aged cheese obtained by immersing the molded cheese curd in a seasoning liquid containing sake lees and then inoculating the Jiuqu, is the richness of sake lees. It was found that it has a gorgeous flavor and promotes aging. By these production methods, soft type natural cheese having a solid content of 40 to 75% by weight of milk fat can be produced, and the present invention has been completed.
すなわち、本発明は以下のとおりである。
[１] (i) チーズ製造のための原料乳に乳酸菌スターターを加え、凝乳酵素で凝固させる工程、
(ii) ホエイの一部を水と置換するか、またはホエイへ加水することによりチーズカードを洗浄する工程、並びに
(iii) チーズカードを成型、塩漬し、麹菌を接種し、熟成する工程、からなる麹菌熟成チーズの製造法。
[２] ホエイの一部を水と置換するか、またはホエイへ加水することによりチーズカードを洗浄し、チーズ中の乳糖量をチーズ固形あたり1.8重量％以下とすることを特徴とする、[１]の麹菌熟成チーズの製造法。
[３] チーズ製造のための原料乳に酒粕を0.1〜6重量％を加える工程を含む、[１]または[２]の麹菌熟成チーズの製造法。
[４] チーズカードを成型後、酒粕を含む調味液に浸漬し、麹菌を接種し、熟成することを特徴とする、[１]〜[３]のいずれかの麹菌熟成チーズの製造法。
[５] 酒粕が日本酒などの熟成工程で得られるものであって、板粕、踏込粕からなる群から選択されることを特徴とする、[３]または[４]の麹菌熟成チーズの製造法。
[６] 熟成工程が10〜40℃の温度で2〜120日間行われることを特徴とする、[１]〜[５]のいずれかの麹菌熟成チーズの製造法。
[７] 麹菌がAspergillus属に属する菌であることを特徴とする[１]〜[６]のいずれかの麹菌熟成チーズの製造法。
[８] 麹菌がAspergillus oryzae、Aspergillus sojae、Aspergillus luchuensis、Aspergillus luchuensis mut. kawachii、およびそれらのいずれかの白色変異株からなる群から選択されること、あるいはこれらの菌株を混合して使用することを特徴とする、[７]の麹菌熟成チーズの製造法。
[９] [１]〜[８]のいずれかの麹菌熟成チーズの製造法により製造した、チーズ固形分中の乳脂肪含量が40重量％以上であり、チーズ固形分中の乳糖量が1.8重量％以下である、旨味のある良好な風味と滑らかな組織を有する麹菌熟成チーズ。
[１０] 熟成チーズ中の遊離グルタミン酸含量が、チーズ固形分あたり500mg％以上であることを特徴とする、[９]の麹菌熟成チーズ。
[１１] チーズ固形分中の乳脂肪含量が40重量％から75重量％のソフトタイプのナチュラルチーズであることを特徴とする、[９]または[１０]の麹菌熟成チーズ。
[１２] 麹菌を含むことを特徴とする、[９]〜[１１]のいずれかの麹菌熟成チーズ。
[１３] チーズ固形分中の乳脂肪含量が40重量％以上であり、チーズ固形分中の乳糖量が1.8重量％以下である、旨味のある良好な風味と滑らかな組織を有する熟成チーズ。
[１４] 麹菌を含むことを特徴とする、[１３]の熟成チーズ。
That is, the present invention is as follows.
[1] (i) A step of adding a lactic acid bacterium starter to raw milk for cheese production and coagulating it with a milk-clotting enzyme.
(ii) The process of washing cheese curd by replacing part of the whey with water or by adding water to the whey, as well as
(iii) A method for producing Jiuqu-aged cheese, which comprises the steps of molding cheese curd, salting it, inoculating it with Jiuqu, and aging it.
[2] The cheese curd is washed by replacing a part of the whey with water or adding water to the whey so that the amount of lactose in the cheese is 1.8% by weight or less per cheese solid. [1] ] How to make aspergillus aged cheese.
[3] The method for producing Jiuqu-aged cheese according to [1] or [2], which comprises a step of adding 0.1 to 6% by weight of sake lees to raw milk for cheese production.
[4] The method for producing aged cheese according to any one of [1] to [3], which comprises molding a cheese curd, immersing it in a seasoning liquid containing sake lees, inoculating it with aspergillus, and aging it.
[5] The method for producing aspergillus-aged cheese according to [3] or [4], wherein sake lees are obtained in an aging process of sake or the like and are selected from the group consisting of plate lees and stepping lees. ..
[6] The method for producing Jiuqu-aged cheese according to any one of [1] to [5], wherein the aging step is carried out at a temperature of 10 to 40 ° C. for 2 to 120 days.
[7] The method for producing aspergillus-aged cheese according to any one of [1] to [6], wherein the aspergillus is a bacterium belonging to the genus Aspergillus.
[8] Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, Aspergillus luchuensis mut. Kawachii, and any of these white variants are selected, or a mixture of these strains is used. The characteristic method for producing aspergillus aged cheese according to [7].
[9] The milk fat content in the cheese solids produced by the method for producing the aged cheese of Jiuqu according to any one of [1] to [8] is 40% by weight or more, and the amount of lactose in the cheese solids is 1.8% by weight. % Or less, aged cheese with good flavor and smooth texture.
[10] The aspergillus-aged cheese according to [9], wherein the free glutamic acid content in the aged cheese is 500 mg% or more per cheese solid content.
[11] The aspergillus-aged cheese according to [9] or [10], which is a soft type natural cheese having a milk fat content in the cheese solid content of 40% by weight to 75% by weight.
[12] The Jiuqu-aged cheese according to any one of [9] to [11], which is characterized by containing Jiuqu.
[13] Aged cheese having a good flavor and a smooth structure, in which the milk fat content in the cheese solid content is 40% by weight or more and the lactose content in the cheese solid content is 1.8% by weight or less.
[14] The aged cheese of [13], which is characterized by containing Jiuqu.
本発明のチーズは、チーズ固形分中の乳脂肪が40重量％以上、チーズ固形分中の乳糖が1.8重量％以下であり、旨味が強く、コクのある風味を呈する。これは従来のカビ熟成チーズとは差別化された風味となり、日本独自のチーズである。 The cheese of the present invention has a milk fat content of 40% by weight or more and a lactose content of 1.8% by weight or less in the cheese solid content, and has a strong umami taste and a rich flavor. This is a unique Japanese cheese with a flavor that is different from conventional mold-aged cheese.
本発明の旨味のある良好な風味と滑らかな組織を有する麹菌熟成チーズの製造方法は、チーズ固形分中の乳脂肪含量が40重量％以上、チーズ固形分中の乳糖が2.0重量％以下、好ましくは1.8重量％以下のチーズカードを調製し、麹菌をチーズカード表面または内部、またはその両方に接種し、熟成することにより行われる。チーズ固形分中の乳糖を2.0重量％以下、好ましくは1.8重量％以下とすることで麹菌の生育が良好となり、麹菌が生成する酵素類が効率的に内部に浸透し、良好な熟成を進めることができる。 In the method for producing aspergillus-aged cheese having a good flavor and a smooth structure with a good taste of the present invention, the milk fat content in the cheese solid content is 40% by weight or more, and the lactose in the cheese solid content is 2.0% by weight or less, preferably. Is carried out by preparing a cheese curd of 1.8% by weight or less, inoculating the surface and / or inside of the cheese curd with aspergillus and aging. By setting the lactose in the cheese solid content to 2.0% by weight or less, preferably 1.8% by weight or less, the growth of the aspergillus is improved, and the enzymes produced by the aspergillus efficiently permeate into the inside to promote good ripening. Can be done.
具体的には、原料乳を殺菌し、チーズ乳を製造し、チーズ乳に乳酸菌スターターを接種する。原料乳の殺菌は55〜70℃、好ましくは60〜65℃で10分〜１時間保持するか、又は高温短時間殺菌法で行うことができる。乳酸菌スターターを添加するときに塩化カルシウムを0.005〜0.1重量％程度となるように添加してもよい。乳酸菌スターターを接種したのち、乳酸が生じ酸性になるが、pHが6.0〜6.5になったら、レンネット（凝乳酵素）を添加し、攪拌し凝固させ、チーズカードを作製する。その後、カードをサイコロ状にカッティングし、カード粒が凝集しないように攪拌する。上記の、原料乳の殺菌工程、スターター乳酸菌の添加工程、凝乳酵素による凝固工程、チーズカードの切断、および加塩等の工程は、一般的なチーズ製造方法の工程であり、適宜条件を変更して行えばよい。 Specifically, raw milk is sterilized, cheese milk is produced, and cheese milk is inoculated with a lactic acid bacterium starter. The raw milk can be sterilized by holding it at 55 to 70 ° C., preferably 60 to 65 ° C. for 10 minutes to 1 hour, or by a high temperature short time sterilization method. When adding the lactic acid bacterium starter, calcium chloride may be added so as to be about 0.005 to 0.1% by weight. After inoculating the lactic acid bacterium starter, lactic acid is generated and becomes acidic, but when the pH reaches 6.0 to 6.5, rennet (milk-clotting enzyme) is added, and the mixture is stirred and coagulated to prepare cheese curd. Then, the curd is cut into dice and stirred so that the curd grains do not agglomerate. The above steps such as sterilization step of raw milk, addition step of starter lactic acid bacteria, coagulation step by milk-clotting enzyme, cutting of cheese curd, and salting are steps of a general cheese manufacturing method, and the conditions are appropriately changed. You can do it.
次いで、固形分中の乳糖を2.0重量％以下、好ましくは1.8重量％以下とするために原料乳の凝固およびカッティング後に一部のホエイ（乳清）を水と置換する工程（以下、カードウォシングという）を行う。カードウォシングを行うことで乳糖濃度が減少したチーズカードを得ることができる。カードウォシングは、ホエイと水との置換を行う操作である。ホエイと水との置換割合は、原料乳1部に対して0.25部〜0.80部、好ましくは0.50部〜0.75部のホエイを排出し、同量以上の水を加え、加水ホエイとしてその後排出することである。こうすることで乳糖量を低減させたチーズカードを得ることができる。0.25部未満では乳糖の減少量が不十分となり、麹菌が産生する酵素類のチーズ内部への浸透が遅く、チーズ内部まで熟成が進みにくい。ホエイと水との置換割合が0.25部以上とすることで熟成効果が顕著に表れ、チーズ内部まで熟成が進むようになる。乳糖量は、チーズ固形中2.0重量％以下、好ましくは1.8重量％以下とすることが望ましい。 Next, a step of replacing a part of whey (whey) with water after coagulation and cutting of the raw material milk in order to reduce the lactose in the solid content to 2.0% by weight or less, preferably 1.8% by weight or less (hereinafter referred to as card washing). )I do. By performing card washing, cheese curd with a reduced lactose concentration can be obtained. Card washing is an operation that replaces whey with water. The replacement ratio of whey to water is to discharge 0.25 to 0.80 parts, preferably 0.50 to 0.75 parts of whey for 1 part of raw milk, add the same amount or more of water, and then discharge as hydrated whey. Is. By doing so, a cheese curd with a reduced amount of lactose can be obtained. If the amount is less than 0.25 parts, the amount of lactose reduced is insufficient, the penetration of enzymes produced by Jiuqu into the cheese is slow, and aging does not proceed to the inside of the cheese. When the replacement ratio of whey and water is 0.25 parts or more, the aging effect is remarkable and the aging progresses to the inside of the cheese. The amount of lactose is preferably 2.0% by weight or less, preferably 1.8% by weight or less in the solid cheese.
カードウォシングを行った後、チーズカードをモールド（型枠）に充填し、成型して、塩漬し熟成前のグリーンチーズを得ることができる。このような工程で得られたグリーンチーズ中の乳糖含量は2.0重量％以下、好ましくは1.8重量％以下であり、乳脂肪含量は40重量％以上となる。また、グリーンチーズ中の固形あたりの遊離グルタミン酸量は、20〜30mg％である。なお、乳糖量は、好ましくは高速液体クロマトグラフィーで測定した値である。 After performing card washing, cheese curd can be filled in a mold (form), molded, and salted to obtain unripened green cheese. The lactose content in the green cheese obtained in such a step is 2.0% by weight or less, preferably 1.8% by weight or less, and the milk fat content is 40% by weight or more. The amount of free glutamic acid per solid in green cheese is 20 to 30 mg%. The amount of lactose is preferably a value measured by high performance liquid chromatography.
つぎに塩漬したチーズカード、すなわちグリーンチーズに麹菌を接種する。
本発明で用いる麹菌は、食品に用いられているAspergillus属麹菌であればよく、脂肪分解臭が少なく、旨味の強い風味を付与するうえで、Aspergillus oryzae、Aspergillus sojae、Aspergillus luchuensis、Aspergillus luchuensis mut. kawachiiおよびそれらの白色変異株を挙げることができる。また、これらの菌株を混合して使用することもできる。
Next, the salted cheese curd, that is, green cheese, is inoculated with Jiuqu.
Aspergillus genus Aspergillus used in foods may be used in the present invention, and in order to impart a strong flavor with less lipolytic odor, Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, Aspergillus luchuensis mut. kawachii and their white variants can be mentioned. Moreover, these strains can also be mixed and used.
麹菌の接種は、チーズカードの表面に塗布またはチーズカード内部に分散、あるいは両方を組み合わせて行うことができる。すなわち、麹菌の粉末を直接接触させる方法、あるいは麹菌粉末を水などの液体にあらかじめ分散させ、その分散液の中に浸漬する方法のいずれか、もしくは両方を行うことが好ましい。熟成条件は、麹菌の生育が図られるよう温度10〜40℃、好ましくは25〜37℃、相対湿度80％以上であることが好ましい。10℃未満では麹菌の生育に時間がかかり、熟成が進まない。40℃より高い温度では麹菌以外の微生物の生育が見られる可能性があること、チーズカードの軟化による変形を伴うため、衛生面と外観面から好ましくない。熟成方法は麹菌熟成チーズの良好な風味と組織を得るため、10〜40℃の温度条件で2〜120日間行うが、好ましくは15〜40℃、好ましくは25〜37℃の温度条件で3〜21日間、好ましくは２〜10日間の一次熟成を行い、麹菌の十分な生育が得られたら、一次熟成温度よりも低い温度で二次熟成を行う。すなわち、10〜35℃、好ましくは20〜35℃で0〜100日間好ましくは２〜10日間の二次熟成を行うことが好ましい。湿度は麹菌が生育できるよう、相対湿度80％以上に保つことが好ましい。 Jiuqu can be inoculated by applying it to the surface of the cheese curd, dispersing it inside the cheese curd, or a combination of both. That is, it is preferable to carry out either or both of a method in which the aspergillus powder is brought into direct contact with the powder, a method in which the aspergillus powder is dispersed in a liquid such as water in advance, and a method in which the powder is immersed in the dispersion. The aging conditions are preferably a temperature of 10 to 40 ° C., preferably 25 to 37 ° C., and a relative humidity of 80% or more so that the aspergillus can grow. If the temperature is lower than 10 ° C, it takes time for the aspergillus to grow and ripening does not proceed. At temperatures higher than 40 ° C, the growth of microorganisms other than Jiuqu may be observed, and the cheese curd is deformed due to softening, which is not preferable from the viewpoint of hygiene and appearance. The aging method is carried out at a temperature of 10 to 40 ° C for 2 to 120 days in order to obtain a good flavor and texture of the aged cheese of Jiuqu, preferably 15 to 40 ° C, preferably 3 to 37 ° C. The primary aging is carried out for 21 days, preferably 2 to 10 days, and when sufficient growth of the aspergillus is obtained, the secondary aging is carried out at a temperature lower than the primary ripening temperature. That is, it is preferable to carry out secondary aging at 10 to 35 ° C., preferably 20 to 35 ° C. for 0 to 100 days, preferably 2 to 10 days. It is preferable to keep the relative humidity at 80% or more so that the aspergillus can grow.
原料乳に予め酒粕を添加、あるいは成型したチーズカードを酒粕調味液に浸漬してもよい。こうすることにより、麹菌による熟成を早めることができ、生産効率を高めることが可能となる。本発明で用いる酒粕は、主に日本酒の製造工程で麹と酵母の発酵後のもろみを圧搾して得られる固形物である。本発明で用いる酒粕は、特に限定されるものではなく、固形状、ペースト状、液状あるいは粉末状の酒粕を使用することができる。酒粕には炭水化物、タンパク質、脂質だけでなく、ビタミン、ミネラル、アミノ酸、有機酸などの低分子成分を含んでいる。酒粕を熟成させた踏込粕は、熟成期間とともに低分子成分が増加し、芳醇で華やかな香気成分が形成される。これらは乳酸菌や麹菌の繁殖のために資化され、その結果、チーズの発酵・熟成が促進されると考えられる。原料乳に添加する酒粕の添加量としては、0.1重量％以上であり、好ましくは0.1〜6重量％で良好な発酵・熟成効果が得られる。0.1重量％未満では十分な発酵・熟成効果が得られないこと、6重量％以上でも発酵・熟成効果が得られるが、原料乳への添加する操作性から0.1〜6重量％が好ましい。熟成促進のための酒粕の使用法としては、酒粕を分散させた調味液に成型したチーズカードを浸漬させることでも麹菌の繁殖が促進され、熟成を早めることができる。 Sake lees may be added to the raw material milk in advance, or the molded cheese curd may be immersed in the sake lees seasoning liquid. By doing so, the ripening by the aspergillus can be accelerated, and the production efficiency can be improved. The sake lees used in the present invention is a solid substance obtained by squeezing the fermented mash of jiuqu and yeast mainly in the manufacturing process of sake. The sake lees used in the present invention are not particularly limited, and solid, paste, liquid or powder sake lees can be used. Sake lees contain not only carbohydrates, proteins and lipids, but also small molecule components such as vitamins, minerals, amino acids and organic acids. In the stepping lees obtained by aging sake lees, the small molecule component increases with the aging period, and a mellow and gorgeous aroma component is formed. It is thought that these are assimilated for the propagation of lactic acid bacteria and aspergillus, and as a result, the fermentation and aging of cheese are promoted. The amount of sake lees added to the raw material milk is 0.1% by weight or more, preferably 0.1 to 6% by weight, and a good fermentation / aging effect can be obtained. If it is less than 0.1% by weight, a sufficient fermentation / aging effect cannot be obtained, and if it is 6% by weight or more, a fermentation / aging effect can be obtained, but 0.1 to 6% by weight is preferable from the viewpoint of operability of adding to raw milk. As a method of using sake lees for promoting aging, the growth of aspergillus can be promoted and the aging can be accelerated by immersing the molded cheese curd in a seasoning liquid in which sake lees are dispersed.
なお、チーズカード「表面」とは、麹菌生育層であり、「内部」とは麹菌生育層の内側部分を意味する。 The cheese curd "surface" is the aspergillus growth layer, and the "inside" is the inner portion of the aspergillus growth layer.
上述の方法で製造された麹菌熟成チーズは、保存や流通に適した状態とするため、殺菌処理を行っても良い。熟成が完了したチーズを中心部の品温が55℃以上となるように10分間以上保持して行うが、これに限定されるものではない。 The Jiuqu-aged cheese produced by the above method may be sterilized in order to make it suitable for storage and distribution. The aged cheese is held for 10 minutes or more so that the product temperature in the center is 55 ° C. or higher, but the cheese is not limited to this.
上述の方法で製造された麹菌熟成チーズは、ナチュラルチーズであり、固形分中の乳脂肪が40重量％以上、好ましくは40〜75重量％、固形分中の乳糖量が2.0重量％以下、好ましくは1.9重量％以下、さらに好ましくは1.8重量％以下である。 The aspergillus-aged cheese produced by the above method is a natural cheese, and the milk fat in the solid content is 40% by weight or more, preferably 40 to 75% by weight, and the amount of lactose in the solid content is 2.0% by weight or less, preferably. Is 1.9% by weight or less, more preferably 1.8% by weight or less.
チーズの風味については、固形分中の乳脂肪が40重量％以上、固形分中の乳糖が2.0重量％以下、1.8重量％以下とすることで旨味のある風味と柔らかく滑らかな組織の麹菌熟成チーズを得ることができる。 Regarding the cheese flavor, the milk fat in the solid content is 40% by weight or more, and the lactose in the solid content is 2.0% by weight or less and 1.8% by weight or less. Can be obtained.
本発明によって得られる麹菌熟成チーズ中の遊離グルタミン酸量は、固形あたり490mg％以上(100g当たりのmg）、好ましくは500mg％以上であり、旨味が強く、コクのある風味を呈する。これは従来のカビ熟成チーズとは差別化された風味となり、日本独自のチーズを提供することができる。 The amount of free glutamic acid in the aged cheese of Jiuqu obtained by the present invention is 490 mg% or more (mg per 100 g) per solid, preferably 500 mg% or more, and exhibits a strong umami and rich flavor. This has a flavor that is different from that of conventional mold-aged cheese, and can provide cheese unique to Japan.
また、最終的に得られたチーズ製品中に用いた麹菌は生きた状態で存在する。したがって、本発明の方法で得られたチーズは麹菌を含有することも特徴とする。 In addition, the aspergillus used in the finally obtained cheese product exists in a living state. Therefore, the cheese obtained by the method of the present invention is also characterized by containing aspergillus.
次に本発明について実施例を示すが、実施例に限定されるものではない。 Next, examples of the present invention will be shown, but the present invention is not limited to the examples.
[実施例１]
原料乳（脂肪分3.3重量％、タンパク質3.2重量％）を65℃、30分間保持して殺菌し、30℃まで冷却したものをチーズ乳とした。チーズ乳40kgに乳酸菌スターター（CHN-11、クリスチャンハンセン社）を接種し、pHが6.5〜6.4になった時点でレンネット（カイマックス、クリスチャンハンセン社）を添加した。レンネットによる凝固後にカッティングを行い、30℃を維持しながら30分間攪拌した後、次のようにホエイの水との置換による3つのカードウォシング（以下の、コントロール区、試験区Aおよび試験区B)を行った。
・コントロール区１：水との置換無し
・試験区A：20kgのホエイを排出し、同量の水を添加
・試験区B：20kgのホエイを排出し、30kgの水を添加
[Example 1]
Raw milk (fat content 3.3% by weight, protein 3.2% by weight) was held at 65 ° C. for 30 minutes for sterilization, and cooled to 30 ° C. was used as cheese milk. Lactic acid bacteria starter (CHN-11, Christian Hansen) was inoculated into 40 kg of cheese milk, and rennet (Kaimax, Christian Hansen) was added when the pH reached 6.5 to 6.4. After coagulation with rennet, cutting is performed, and after stirring for 30 minutes while maintaining 30 ° C., three card washings by substituting whey with water (control group, test group A and test group B below) are performed as follows. ) Was performed.
・ Control group 1: No replacement with water ・ Test group A: Discharge 20 kg of whey and add the same amount of water ・ Test group B: Discharge 20 kg of whey and add 30 kg of water
それぞれの試験区についてさらに30分静置した後、直径60mmの円柱状モールドにカードを流し込み、1時間ごとに反転操作を3回行った。さらに30℃で一晩静置した。つぎに食塩溶液に浸漬し、グリーンチーズを得た。 After allowing each test group to stand for another 30 minutes, the card was poured into a columnar mold having a diameter of 60 mm, and the inversion operation was performed three times every hour. It was allowed to stand at 30 ° C overnight. Next, it was immersed in a salt solution to obtain green cheese.
３つの試験区によって得たグリーンチーズ中の乳糖量を求めたところ、表１のようになり、カードウォシングにより水との置換量が高いほど乳糖量は減少した。 When the amount of lactose in the green cheese obtained by the three test plots was determined, it was as shown in Table 1. The amount of lactose decreased as the amount of replacement with water by card washing increased.
なお、乳糖量は、高速液体クロマトグラフィーにより定量した値である。また、チーズ固形分中の乳脂肪含量は、コントロール区１、試験区A、試験区Bでそれぞれ51.1重量％、50.5重量％、51.4重量％であった。 The amount of lactose is a value quantified by high performance liquid chromatography. The milk fat content in the cheese solids was 51.1% by weight, 50.5% by weight, and 51.4% by weight in the control group 1, test group A, and test group B, respectively.
[実施例２]
予めAspergillus sojae（樋口松之助商店製）分生子を水に分散した分散液に実施例１で得られたグリーンチーズを室温で浸漬することで麹菌を接種した。一次熟成は35℃で3日間、二次熟成として30℃4日間、相対湿度80％以上の熟成庫内で麹菌を繁殖させた。一次熟成前および二次熟成後のチーズについて、遊離グルタミン酸量を測定した。遊離グルタミン酸の測定は、チーズに一定量の3％スルホサリチル酸水溶液を加えてホモジナイズし、遠心分離によって上澄み液を回収し、アミノ酸分析装置で定量した。熟成したチーズは10℃以下に保存し、1カ月後の官能評価を行った。表２に示したように、熟成後のチーズ中の遊離グルタミン酸量は、コントロール区１、試験区Aおよび試験区Bでそれぞれチーズ固形あたり480mg％、932mg％および968mg％となり、カードウォシングにより顕著な遊離グルタミン酸量の増加を確認することができた。10℃保存中のチーズについては、コントロール区１で時間とともにチーズ表面の軟化が見られるものの、内部組織は硬く、熟成の進行がチーズ表面にとどまっていた。一方、試験区Aおよび試験区Bは、チーズ表面だけでなく、チーズ内部の組織全体が均一で滑らかであり、熟成が内部にまで進んでいることが分かった。熟成の進行の違いを示すため、それぞれ切断したチーズの断面を図１に示す。図１は左からコントロール区１、試験区A、試験区Bで熟成したチーズの断面を示す。図１に示すように、試験区B、試験区A、コントロール区の順番で、熟成を示す色が濃くなった部分がチーズ内部に拡がっている。
[Example 2]
Aspergillus sojae (manufactured by Matsunosuke Higuchi Shoten) was inoculated with aspergillus soybeans by immersing the green cheese obtained in Example 1 in a dispersion liquid in which conidia were dispersed in water at room temperature. The primary aging was carried out at 35 ° C for 3 days, the secondary aging was carried out at 30 ° C for 4 days, and the aspergillus was propagated in an aging chamber having a relative humidity of 80% or more. The amount of free glutamic acid was measured for cheese before and after primary aging. For the measurement of free glutamic acid, a certain amount of 3% aqueous solution of sulfosalicylic acid was added to cheese for homogenization, and the supernatant was collected by centrifugation and quantified with an amino acid analyzer. The aged cheese was stored at 10 ° C or lower and subjected to sensory evaluation after 1 month. As shown in Table 2, the amount of free glutamic acid in the cheese after aging was 480 mg%, 932 mg% and 968 mg% per cheese solid in Control Group 1, Test Group A and Test Group B, respectively, which was remarkable by card washing. An increase in the amount of free glutamic acid could be confirmed. For cheese stored at 10 ° C., the surface of the cheese was softened with time in Control Group 1, but the internal structure was hard and the progress of aging remained on the surface of the cheese. On the other hand, in Test Group A and Test Group B, it was found that not only the surface of the cheese but also the entire structure inside the cheese was uniform and smooth, and the aging had progressed to the inside. A cross section of each cut cheese is shown in FIG. 1 to show the difference in the progress of aging. FIG. 1 shows a cross section of cheese aged in Control Group 1, Test Group A, and Test Group B from the left. As shown in FIG. 1, in the order of the test plot B, the test plot A, and the control plot, the darkened portion indicating aging spreads inside the cheese.
麹菌熟成チーズの官能評価は、5名のパネリストが「チーズの組織」と「チーズの風味」について以下に示す基準に従い4段階で評価した。 The sensory evaluation of the aged cheese of Jiuqu was evaluated by 5 panelists on a 4-point scale according to the following criteria for "cheese structure" and "cheese flavor".
「チーズの組織」
◎：柔らかく滑らかであり、とろける組織。
〇：柔らかく滑らかな組織。
△：柔らかいが滑らかさに欠ける。一部脆い組織がある。
×：組織がしっかりしており、滑らかさに欠ける。
"Cheese tissue"
◎: A soft, smooth and melting tissue.
〇: Soft and smooth tissue.
Δ: Soft but lacking in smoothness. There is some brittle tissue.
X: The tissue is solid and lacks smoothness.
「チーズの風味」
◎：クリーミーで旨味を感じる。芳醇でコクのある風味。
〇：クリーミーであるが、やや旨味を感じる。
△：クリーミーさに欠け、旨味に欠ける。
×：クリーミーさに欠け、熟成風味に欠ける。
"Cheese flavor"
◎: Creamy and delicious. Rich and rich flavor.
〇: Creamy, but slightly delicious.
Δ: Lack of creaminess and lack of umami.
×: Lack of creaminess and lack of aged flavor.
表２に示したように、コントロールと比べて試験区Aおよび試験区Bは旨味が強く、コクのある良好な風味を呈していた。 As shown in Table 2, Test Group A and Test Group B had a stronger umami taste and a rich and good flavor as compared with the control.
[実施例３]
生乳100kgを65℃で30分間殺菌保持した後、30℃まで冷却し、チーズ乳を調製した。チーズ乳に乳酸菌スターターを添加してpH6.5となった時点でレンネットを加えて凝固させた。カードカッティング後、60分間静置しホエイ50kgを排出した。次に30℃の温湯75kgを加えてゆっくり攪拌し、30分間静置し、再び75kgの加水ホエイを排出することでカードウォシングを行った。その後、直径80mmの円形のモールドに流し込み、1時間ごとに反転操作を4回行い、30℃で一晩静置した。翌日、食塩溶液に浸漬し、グリーンチーズ12kgを得た。またグリーンチーズの固形あたりの乳糖量は1.7重量％であった。また、グリーンチーズ固形分中の乳脂肪含量は、54重量％であった。麹菌はAspergillus oryzae（樋口松之助商店製）を用い、予め水に分散させた麹菌分散液にグリーンチーズを浸漬することで接種した。35℃、相対湿度85％以上で4日間の一次熟成を行い、二次熟成として30℃で7日間熟成させた後、中心部が80℃となるように加熱し、10分間保持して殺菌し、製品とした。10℃で1カ月冷蔵し、チーズ組織と風味を評価したところ、表３のように試験区Cの組織は均一に軟化し、脂肪酸の分解臭もなく、旨味のある良好な風味を呈していた。一方、カードウォシングを行っていないコントロール区２では旨味を感じるものの、表皮部分が軟化し、中心部分はグリーンチーズのような硬い組織であった。さらに外皮から軟化したチーズ組織が漏出し、外観は好ましいものではなかった。なお、遊離グルタミン酸量は、コントロール区２、試験区Cでそれぞれ500mg％、857mg％であった。
[Example 3]
After sterilizing and holding 100 kg of raw milk at 65 ° C. for 30 minutes, the mixture was cooled to 30 ° C. to prepare cheese milk. A lactic acid bacterium starter was added to cheese milk, and when the pH reached 6.5, rennet was added and coagulated. After cutting the card, it was left to stand for 60 minutes and 50 kg of whey was discharged. Next, 75 kg of warm water at 30 ° C. was added, the mixture was slowly stirred, allowed to stand for 30 minutes, and 75 kg of water whey was discharged again to perform card washing. Then, it was poured into a circular mold having a diameter of 80 mm, inverted operation was performed four times every hour, and the mixture was allowed to stand at 30 ° C. overnight. The next day, it was immersed in a salt solution to obtain 12 kg of green cheese. The amount of lactose per solid of green cheese was 1.7% by weight. The milk fat content in the green cheese solids was 54% by weight. Aspergillus oryzae (manufactured by Higuchi Matsunosuke Shoten) was used as the aspergillus oryzae, and green cheese was inoculated by immersing the aspergillus oryzae dispersion in water in advance. The primary aging is performed at 35 ° C and a relative humidity of 85% or more for 4 days, and after aging at 30 ° C for 7 days as the secondary aging, the central part is heated to 80 ° C and held for 10 minutes for sterilization. , As a product. When the cheese structure and flavor were evaluated by refrigerating at 10 ° C for 1 month, the structure of Test Group C was uniformly softened as shown in Table 3, and there was no decomposition odor of fatty acids, and a good flavor with umami was exhibited. .. On the other hand, in Control Group 2 where card washing was not performed, although the taste was felt, the epidermis part was softened and the central part was a hard tissue like green cheese. Furthermore, the softened cheese tissue leaked from the outer skin, and the appearance was unfavorable. The amount of free glutamic acid was 500 mg% and 857 mg% in the control group 2 and the test group C, respectively.
[実施例４]
生乳100kgを75℃で15秒間殺菌保持した後、30℃まで冷却し、チーズ乳を調製した。チーズ乳に乳酸菌スターターを添加して0.01％となるように塩化カルシウムを添加し、チーズ乳のpHが6.5となった時点でレンネットを加えて凝固させた。45分静置後、カードカッティングを行い、60分間静置した。カードウォシングは、先にホエイ50kgを排出し、30℃の温湯75kgを加えてゆっくり攪拌し、30分間静置した。チーズバットから75kgの加水ホエイを排出し、直径80mmの円形のモールドに流し込み、1時間ごとに反転操作を4回行い、30℃で一晩静置した。翌日、食塩溶液に浸漬し、グリーンチーズ14kgを得た。グリーンチーズの固形あたりの乳糖量は1.5重量％であった。また、グリーンチーズ固形分中の乳脂肪含量は、50.9重量％であった。麹菌は実施例３と同じ菌株を用い、グリーンチーズを浸漬することで接種し、これを試験区Dとした。
[Example 4]
After sterilizing and holding 100 kg of raw milk at 75 ° C. for 15 seconds, the mixture was cooled to 30 ° C. to prepare cheese milk. Lactic acid bacteria starter was added to cheese milk, calcium chloride was added so as to be 0.01%, and when the pH of cheese milk reached 6.5, rennet was added and coagulated. After standing for 45 minutes, card cutting was performed and the mixture was left to stand for 60 minutes. For card washing, 50 kg of whey was first discharged, 75 kg of hot water at 30 ° C was added, the mixture was slowly stirred, and the mixture was allowed to stand for 30 minutes. 75 kg of water whey was discharged from the cheese vat, poured into a circular mold having a diameter of 80 mm, inverted operation was performed 4 times every hour, and the mixture was allowed to stand at 30 ° C. overnight. The next day, it was immersed in a salt solution to obtain 14 kg of green cheese. The amount of lactose per solid of green cheese was 1.5% by weight. The milk fat content in the green cheese solids was 50.9% by weight. As for the aspergillus, the same strain as in Example 3 was used and inoculated by immersing green cheese, which was designated as Test Group D.
試験区Eは次のように調製した。予め酒粕（八海醸造製）を18重量％となるように冷水に加え、ブレンダーで分散させ、酒粕調味液を調製し、グリーンチーズを浸漬して冷蔵庫内で一晩静置した。翌日グリーンチーズを取り出し、水気を切った後、試験区Dと同様に麹菌を接種した。熟成は温度34℃、相対湿度85％以上で4日間の一次熟成を行い、二次熟成は30℃として3日、5日目のチーズの組織と風味を評価した。 Test plot E was prepared as follows. Sake lees (manufactured by Hakkaisan Brewery) was added to cold water to 18% by weight in advance, dispersed with a blender to prepare sake lees seasoning liquid, soaked in green cheese and allowed to stand overnight in a refrigerator. The next day, the green cheese was taken out, drained, and then inoculated with Jiuqu in the same manner as in Test Group D. The primary aging was performed at a temperature of 34 ° C. and a relative humidity of 85% or more for 4 days, and the secondary aging was performed at 30 ° C., and the texture and flavor of the cheese on the 3rd and 5th days were evaluated.
二次熟成3日目では麹菌はチーズ全体に繁殖しており、表４に示したように試験区Dの外側部分は旨味を感じ、柔らかい組織であるが、まだ内部は硬い組織であった。試験区Eは同様に旨味を感じ、内部の硬い組織は試験区Dよりも小さく、全体としてはとろける柔らかい組織であった。二次熟成5日目になるとどちらも旨味の強い風味となった。試験区Dは全体が柔らかくなっているが、内部の硬い組織はわずかに残るものであった。試験区Eは全体がクリーミーでとろける組織であり、硬い組織は全く見られなかった。 On the 3rd day of the secondary aging, the aspergillus was propagated throughout the cheese, and as shown in Table 4, the outer part of Test Group D had a delicious taste and was a soft tissue, but the inside was still a hard tissue. Test group E also tasted umami, and the hard structure inside was smaller than that of test group D, and it was a soft structure that melted as a whole. On the 5th day of the secondary aging, both had a strong umami flavor. Test plot D was softened as a whole, but a small amount of hard tissue remained inside. Test plot E was a creamy and melty tissue as a whole, and no hard tissue was found.
[実施例５]
酒粕2kgに3kgの生乳を加えて冷却しながらブレンダーで懸濁し、流動性のある状態で生乳47kgと混合した。この酒粕入り生乳52kgを65℃で30分間殺菌保持した後、30℃まで冷却し、酒粕入りチーズ乳を調製した。乳酸菌スターターと塩化カルシウムを添加してpH6.5となった時点でレンネットを加えて酒粕入りチーズ乳を凝固させた。カードカッティング後、60分間静置し、ホエイ25kgを排出し、30℃の温湯37.5kgを加えてゆっくり攪拌し、30分間静置した。チーズバットから37．5kgの加水ホエイを排出することでカードウォシングを行った。チーズカードは、直径80mmの円形のモールドに流し込み、1時間ごとに反転操作を4回行い、30℃で一晩静置した。翌日、食塩溶液に浸漬し、グリーンチーズ7.3kgを得た。グリーンチーズの固形あたりの乳糖量は1.4重量％であった。また、グリーンチーズ固形分中の乳脂肪含量は、51重量％であった。麹菌はAspergillus oryzaeを用い、予め水に分散させ、グリーンチーズを浸漬することで接種し、試験区Fを得た。コントロール区3は、酒粕を添加せずに試験区Fと同様の工程で麹菌熟成チーズを調製した。熟成条件は、温度35℃、相対湿度85％以上で4日間の一次熟成を行い、二次熟成は30℃で5日間とした。二次熟成後、10℃で1カ月保存後のコントロール区３と試験区Fのチーズの組織と風味を表５に示す。コントロール区３は、旨味のある風味であり、全体が柔らかい組織であるが、中心部分にまだもろい組織が残っていた。試験区Fは、もろい組織は全くなく、とろける食感であり、旨味だけでなく酒粕由来の芳醇で華やかな風味を呈していた。このように酒粕の存在によって麹菌熟成チーズの熟成が早まり、既存のソフト系チーズと差別化できる特徴的な風味を付与できることがわかった。
[Example 5]
3 kg of raw milk was added to 2 kg of sake lees, suspended in a blender while cooling, and mixed with 47 kg of raw milk in a fluid state. 52 kg of this raw milk containing sake lees was sterilized and held at 65 ° C. for 30 minutes, and then cooled to 30 ° C. to prepare cheese milk containing sake lees. When the pH became 6.5 after adding the lactic acid bacterium starter and calcium chloride, rennet was added to coagulate the cheese milk containing sake lees. After cutting the card, the mixture was allowed to stand for 60 minutes, 25 kg of whey was discharged, 37.5 kg of warm water at 30 ° C. was added, the mixture was slowly stirred, and the mixture was allowed to stand for 30 minutes. Cardwashing was performed by discharging 37.5 kg of water whey from the cheese vat. The cheese curd was poured into a circular mold having a diameter of 80 mm, inverted every hour four times, and allowed to stand at 30 ° C. overnight. The next day, it was immersed in a salt solution to obtain 7.3 kg of green cheese. The amount of lactose per solid of green cheese was 1.4% by weight. The milk fat content in the green cheese solids was 51% by weight. Aspergillus oryzae was used as the aspergillus oryzae, and the aspergillus oryzae was dispersed in water in advance and inoculated by immersing green cheese to obtain Test Group F. In Control Group 3, aspergillus-aged cheese was prepared in the same process as in Test Group F without adding sake lees. The aging conditions were a temperature of 35 ° C. and a relative humidity of 85% or more for 4 days of primary aging, and a secondary aging of 30 ° C. for 5 days. Table 5 shows the texture and flavor of the cheeses in Control Group 3 and Test Group F after secondary aging and storage at 10 ° C. for 1 month. The control section 3 had a delicious flavor and was a soft tissue as a whole, but a brittle tissue still remained in the central part. Test plot F had no fragile tissue and had a melting texture, and exhibited not only umami but also a mellow and gorgeous flavor derived from sake lees. In this way, it was found that the presence of sake lees accelerates the aging of the aspergillus-aged cheese and gives it a characteristic flavor that can be differentiated from existing soft cheeses.
本発明により、固形分中の乳脂肪が40重量％以上、チーズ固形分中の乳糖が1.8重量％以下であり、旨味が強く、コクのある風味を呈するチーズを提供できる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide cheese having a strong umami taste and a rich flavor, in which milk fat in the solid content is 40% by weight or more and lactose in the cheese solid content is 1.8% by weight or less.
Claims (14)
(ii) ホエイの一部を水と置換するか、またはホエイへ加水することによりチーズカードを洗浄する工程、並びに
(iii) チーズカードを成型、塩漬し、麹菌を接種し、熟成する工程、からなる麹菌熟成チーズの製造法。 (i) A process of adding a lactic acid bacterium starter to raw milk for cheese production and coagulating it with a milk-clotting enzyme.
(ii) The process of washing cheese curd by replacing part of the whey with water or by adding water to the whey, as well as
(iii) A method for producing Jiuqu-aged cheese, which comprises the steps of molding cheese curd, salting it, inoculating it with Jiuqu, and aging it.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020027540A JP2021129536A (en) | 2020-02-20 | 2020-02-20 | Cheese aged with koji mold and production method thereof |
| PCT/JP2020/029200 WO2021166282A1 (en) | 2020-02-20 | 2020-07-30 | Cheese aged with koji mold and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020027540A JP2021129536A (en) | 2020-02-20 | 2020-02-20 | Cheese aged with koji mold and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2021129536A true JP2021129536A (en) | 2021-09-09 |
Family
ID=77391929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020027540A Pending JP2021129536A (en) | 2020-02-20 | 2020-02-20 | Cheese aged with koji mold and production method thereof |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2021129536A (en) |
| WO (1) | WO2021166282A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102597618B1 (en) * | 2022-08-30 | 2023-11-07 | 주식회사 넘버제로 | Improved texture bask cheese cake and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2961377B1 (en) * | 2010-06-16 | 2014-05-02 | Fromagerie Guilloteau | PROCESS FOR MANUFACTURING BLUE CHEESE |
| CN103689104B (en) * | 2013-12-25 | 2016-01-27 | 光明乳业股份有限公司 | A kind of aspergillus oryzae surface-ripe cheese and preparation method thereof |
| JP7114472B2 (en) * | 2016-09-26 | 2022-08-08 | 株式会社明治 | Flavorful fermented milk and method for producing the same |
-
2020
- 2020-02-20 JP JP2020027540A patent/JP2021129536A/en active Pending
- 2020-07-30 WO PCT/JP2020/029200 patent/WO2021166282A1/en active Application Filing
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102597618B1 (en) * | 2022-08-30 | 2023-11-07 | 주식회사 넘버제로 | Improved texture bask cheese cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2021166282A1 (en) | 2021-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4172900A (en) | Natural cheese of intensified flavor | |
| Nelson | Production of blue cheese flavor via submerged fermentation by Penicillium roqueforti | |
| CN101326939A (en) | Method for producing novel mold fermented soft cheese | |
| AU736275B2 (en) | Method for the manufacture of cheese, quark and yogurt products from soybeans | |
| US6086926A (en) | Manufacture of pasta filata cheeses | |
| CN102640797A (en) | Butter fat enzymolysis product and preparation method and application thereof | |
| KR101203938B1 (en) | Preparation method of cheese comprising hot pepper powder | |
| KR101065461B1 (en) | Cheese comprising vitis coignetiae processed food and manufacturing method thereof | |
| KR101200183B1 (en) | Preparation method of hard cheeses comprising makgeolli | |
| US6254900B1 (en) | Method for the manufacture of cheese, quark and yogurt products from soybeans | |
| CN103651913A (en) | Monascus cheese and preparation method thereof | |
| JP2009100678A (en) | Low fat cheese excellent in flavor and taste, and method for producing the same | |
| WO2021166282A1 (en) | Cheese aged with koji mold and method for producing same | |
| US6649199B2 (en) | Process for manufacturing a fermented food product using cell extracts | |
| KR101180971B1 (en) | Cheese containing red pepper paste and manufacturing method thereof | |
| JPH0462698B2 (en) | ||
| EP0469857B1 (en) | Method for accelerating cheese ripening | |
| JP7085731B2 (en) | Fermented yuba food | |
| CN103651914B (en) | Cheese similar to blue cheese and preparation method thereof | |
| US20160227804A1 (en) | Reduced sodium cheeses and methods for making same | |
| JPS62181737A (en) | Cheese-like food of bean and production thereof | |
| JPS61173741A (en) | Cheese fermented with miso yeast | |
| CN103636805A (en) | Aspergillus oryzae aged cheese and preparation method thereof | |
| JP2019141011A (en) | Mozzarella cheese containing fruit paste and manufacturing method therefor | |
| RU2742004C1 (en) | Method for producing soft rennet cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221104 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20240109 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240221 |
|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20240221 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20240221 |