JP2681892B2 - Manufacturing method of white mold aging cheese - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing an improved mildew-ripened cheese. More specifically, the present invention relates to a method for producing a mildew-aged cheese in which the surface of cheese inoculated with mildew is pretreated with an aqueous solution containing glucose or the like to shorten the production period.

In the present invention, "cheese" means natural cheese (including green curd), processed cheese, cheese food, or a product containing milk as a main ingredient (hereinafter, "a product containing milk as a main ingredient" is referred to as "milk main ingredient"). Abbreviated).

[0003]

2. Description of the Related Art Cheese is a highly palatable food, and processed cheese is widely used in Japan. In recent years, the surface is inoculated with a mildew-based microorganism (Penicillium camemberti or its mutants) and fermented. Many people also prefer aged white mold aged cheese (eg Camembert).

[0004] Conventionally, a method of spray-inoculating a green curd with a mildew-based microorganism has been generally used for the production of a mildew-ripened cheese.

On the other hand, as a method of treating the surface of cheese (or cheese spread) and aging it with mildew,
(1) An edible substance that reacts with calcium (sodium alginate, potassium alginate, sodium colorate, potassium colorate) is sprayed onto the surface of the cheese spread, and an impermeable film ( Obstruction film) is formed, Penicillium camemberti is sprayed on the film, and the temperature is 20 to 25 ° C.
Aged for 3 to 5 days to form a crust on the surface of the spread (JP-A-56-158050), and (2) as a "method of producing a new type of mildew cheese," to produce a cheese or cheese-like food. Alternatively, a method for producing a mildew cheese characterized in that the surface thereof is acid-treated and then shaped into various shapes, and then inoculated with a mildew-based microorganism to ferment it (JP 64-6
3336) is known.

[0006]

In the case of the above-mentioned general production method, depending on the degree of aging, it is usually 2 to 4 before the fermentation and aging is completed after inoculation of the mildew-based microorganism.
It takes a week (about 10 ° C.). Therefore, if it is possible to shorten the period from the inoculation of the mildew to the growth of the mildew to cover the cheese surface sufficiently, it will greatly contribute to the improvement of productivity.

On the other hand, JP-A-56-1580 described in (1) above.
The invention described in Japanese Patent Publication No. 50 is intended to form a crust peculiar to Camembert on the cheese spread surface, and is not intended to shorten the production period,
No disclosure of the technical idea regarding reduction of the manufacturing period is made. The invention described in JP-A-64-63336 of the above (2) relates to acidification treatment of the surface of cheese or cheese-like food, wherein the surface of cheese is treated with an aqueous solution containing glucose or the like. The composition of the invention is different from that of the invention, and in the method of the invention, it cannot be said that the acids used for the acidification treatment may affect the taste of cheese or cheese-like food.

In view of the above-mentioned prior art, the present invention does not adversely affect the taste of the finished white mold aged cheese, and shortens the time from the inoculation of the white mold until the growth of the cheese to cover the cheese surface sufficiently. It is an object of the present invention to provide a method for producing a mildew-ripened cheese as a whole in the shortest possible time.

[0009]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that when the surface of cheese as a raw material is treated with an aqueous solution of bute sugar, it develops after inoculation with a mildew-based microorganism. And the time to cover the cheese surface sufficiently, and glucose and amino acids,
The present invention was completed by discovering that an aqueous solution containing a peptide, various extracts and the like is effective in further shortening the production time.

The present invention for solving the above-mentioned problems is a method for producing a white mold aged cheese in which cheese is inoculated with a white mold type microorganism and aged, in an aqueous solution of butto sugar, or with an amino acid, a peptide, a meat extract, and a seafood. Cheese surface is pretreated with an aqueous solution containing glucose and at least one substance selected from the group consisting of citrus extract, malt extract, yeast extract, mushroom extract and vegetable extract, and then inoculated with a mildew microorganism. A method for producing a white mold aged cheese, which comprises aging and aging.

The cheese used as a raw material in the present invention is natural cheese including green curd, processed cheese, cheese food, or dairy stuff, and its shape and size are not particularly limited.

[0012] The mildew-based microorganisms include Penicillium camemberti which is generally used for the production of mildew-ripened cheese or Penicillium caseicolum which is a mutant strain of Penicillium camemberti.

One of the embodiments of the present invention is as follows. Prior to inoculating the cheese with the mildew-based microorganism, the surface of the cheese is previously treated with an aqueous glucose solution, and then the surface-treated cheese is inoculated with the mildew-based microorganism. Another embodiment of the present invention, prior to the inoculation of the mildew microorganisms to cheese, selected from the group consisting of amino acids, peptides, meat extracts, seafood extracts, malt extracts, yeast extracts, mushroom extracts and vegetable extracts. The surface of the cheese is previously treated with an aqueous solution containing at least one substance and glucose thus prepared, and then the surface-treated cheese is inoculated with a mildew-based microorganism. As the method of the surface treatment, a method of coating or spraying the aqueous solution on the surface of the raw material cheese, a method of immersing the raw material cheese in the aqueous solution, a salting step before dissolving the salt in the aqueous solution and inoculating the mildew-based microorganisms The method and the like used for can be exemplified.

The concentration of glucose in the aqueous solution used for the surface treatment is effective in a wide concentration range of 0.5 to 600 g per liter, but a concentration of 10 to 50 g per liter is most desirable. By treating the surface of cheese with an aqueous solution of glucose, it has the effect of sufficiently shortening the time from inoculation of white squid to developing and fully covering the cheese surface, but amino acids, peptides, meat extracts,
Seafood extract, malt extract, yeast extract, mushroom extract,
Alternatively, by using a vegetable extract or a mixture of two or more kinds of these together with glucose, a greater effect can be obtained. The concentration of the above-mentioned amino acid, peptide, or extract in the aqueous solution is appropriately selected depending on the kind and state (solid or liquid) of these.

Examples of the amino acids or peptides include amino acid mixtures or peptide mixtures obtained by hydrolyzing various proteins with acid or oxygen. As meat extract, beef extract, pork extract, chicken extract, etc., as seafood extract, peach extract, bonito extract, oyster extract, etc., as mushroom extract, shiitake extract, etc., as vegetable extract, Chinese cabbage extract, cabbage extract,
Examples include carrot extract, pumpkin extract, tomato extract and the like. Commercially available products can be used as the above-mentioned amino acid mixture, peptide mixture or extracts.

The method for inoculating the surface-treated cheese with the mildew-based microorganism is a known method, and examples thereof include spraying or coating of the mildew-based microorganism. The white mold microorganisms are inoculated into a medium, for example, a commercially available Sipec medium with Penicillium camemberti or Penicillium casei column and cultured at about 25 ° C for 7 to 10 days, and the culture is gently shaken by adding sterile water. It is prepared by a known method such as obtaining a suspension.

The cheese surface-treated and inoculated with mildew-based microorganisms has a temperature of 10 to 25 ° C. and a humidity of 90 to 95%.
Hold for 10 days to grow mold fungi. After the mildew-based microorganism covers the surface of the cheese, it is aged to a desired degree. Glucose and the like used for the surface treatment are assimilated by mildew-based microorganisms during ripening, and thus do not affect the flavor of cheese after ripening. It is desirable that the cheese that has been aged is cooled as soon as possible and stored at about 0 ° C to 10 ° C.

Next, the present invention will be described in detail by showing test examples. Test Example This test concentration effective dextrose cheese surface treatment,
And to confirm substances effective for cheese surface treatment. (1) Preparation of sample 1) Cheese: 60 parts of cheddar cheese (made in Australia) aged 5 months (weight, the same applies hereinafter) to 2 parts of polyphosphoric acid-based molten salt (JOHA S9, manufactured by Hoechst Japan), 37 parts of water, Then, 1 part of agar was added and the mixture was heated to 90 ° C. to be melted. The melt was poured into a petri dish having a diameter of 9 cm to a thickness of 2 mm, cooled and solidified to obtain a medium.

2) Mold to be used: A commercially available Penicillium casei column (manufactured by Flora Danika) was cultivated in Cypec medium at 25 ° C. for 10 days, and then the surface of the mold was washed with sterile water to obtain a mildew suspension. . The bacterial cell concentration in the suspension was about 0.
It was 1% (weight, the same hereinafter unless otherwise specified).

3) Sample solution (solution for cheese surface treatment) a) 0.5% glucose aqueous solution: 5 g of commercially available crystalline glucose (Showa Sangyo Co., Ltd.) was dissolved in sterilized water to adjust the total amount to 1000 ml. did.

1) 1% glucose aqueous solution: 10 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) was dissolved in sterilized water to give a total amount of 1
The sample solution was adjusted to 000 ml.

C) 3% aqueous glucose solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) was dissolved in sterilized water to give a total amount of 1
The sample solution was adjusted to 000 ml.

D) 5% glucose aqueous solution: 50 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) was dissolved in sterilized water to give a total amount of 1
The sample solution was adjusted to 000 ml.

E) 60% glucose aqueous solution: 600 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

F) Glucose, amino acid aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and HVP (trade name,
[Vegetable protein hydrolyzate, amino acid mixture] (manufactured by Imuraya Confectionery Co., Ltd.) (10 g) was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

G) Glucose, peptide aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of Far East Peptone (trade name, [milk protein degradation product], Far East Pharmaceutical Industry Co., Ltd.)
Was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

G) Glucose, peptide aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of tryptocase peptone (trade name, manufactured by Pecton Dickinson)
Was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

Ke) Glucose, peptide aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and High Neuto R
10 g (trade name, [soybean peptide], manufactured by Fuji Oil Co., Ltd.) was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

(C) Glucose, meat extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of BEEF EXTRACT (trade name, manufactured by Difco Co.) were dissolved in sterilized water to adjust the total amount to 1000 ml. did.

(G) Glucose and seafood extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of oyster powder (trade name, manufactured by Imuraya Confectionary Co., Ltd.) are dissolved in sterilized water to adjust the total amount to 1000 ml. A sample solution was used.

Si) Glucose, malt extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and MALT EXTRACT
10 g (trade name, manufactured by Difco) was dissolved in sterilized water to adjust the total amount to 1000 ml to prepare a sample solution.

Su) Glucose, yeast extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of mist (trade name, manufactured by Asahi Breweries) were dissolved in sterilized water to adjust the total amount to 1000 ml, and used as a sample solution. did.

(C) Glucose, mushroom extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of shiitake extract (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) were dissolved in sterilized water to adjust the total amount to 1000 ml. A sample solution was used.

(B) Glucose and vegetable extract aqueous solution: 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of cabbage powder FW (trade name, manufactured by Imuraya Confectionary Co., Ltd.) were dissolved in sterilized water to adjust the total amount to 1000 ml. A sample solution was used.

(2) Test method 0.2 ml of the sample solution of 3) of (1) was poured evenly over the entire surface of the cheese (medium) in the dish prepared in 1) of 1), and then the solution of (1) was used. Pour 0.2 ml of the mold suspension of 2) in the same manner, cover the dish with a temperature of 12 ° C and humidity of 9
It was placed in a 5% incubator and the growth state of the fungus was visually observed daily. In addition, sterilized water was used in place of the sample solution of 3) of (1) above, and the other tests were conducted under the same conditions as controls. The mold development status was evaluated according to the following criteria and represented by symbols.

Symbols: Mold growth state −: Mold growth is not recognized ±: Mycelia are scattered +: + 1/3 or less of the cheese surface is covered with sparse mycelium ++ : About 1/3 to 2/3 of the cheese surface is covered with mildew, but scattered spots are found here and there. +++: Almost the entire cheese surface is covered with mildew, but scattered here and there. A condition where various points are recognized +++++: A condition where the entire cheese surface is covered with mildew

(3) Test Results The results of this test are shown in Table 1.

[0038]

[Table 1]

From the results shown in Table 1, the growth of mildew becomes faster when treated with the glucose aqueous solution as compared with the control (no surface treatment), and in particular, the glucose aqueous solution concentration was 1 per liter.
It was confirmed that 0 to 50 g is suitable. Further, it was confirmed that the coexistence of amino acids or peptides was extremely effective when the coexistence of amino acids, peptides or various extracts was further accelerated in the growth of mildew.

Next, the present invention will be described in more detail by showing examples, but the present invention is not limited to the following examples.

[0041]

Example 1 30 kg of modified milk (fat 3.0%) is sterilized by heating at 75 ° C. for 15 seconds, then cooled to 32 ° C., and the starter CH-
Add 300 ml of 01 (trade name, manufactured by Hansen) to 32
Hold at 40 ° C for 40 minutes. Next, add 0.3 g of kernet-derived rennet (manufactured by Hansen) to 1 at 32 ° C.
Hold for hours. Cut the card to a diameter of 10
It was poured into a hoop of 15 cm in height and 15 cm in height and kept at 18 ° C. for 7 hours. The green curd (diameter 9 cm, height 2.5 cm) obtained by reversing 4 times during this period was immersed in 18% saline for 80 minutes, then dried for 1 day, and dried with a salt weight of about 100 g. Got 36 pieces.

For each of the above-mentioned salted and dried curd, 1 ml of a 3% glucose aqueous solution prepared by the same method as the test example was applied to the whole surface of the cheese. Then, 1 ml of a Penicillium casei column suspension prepared by the same method as in the test example was sprayed and placed in an incubator at a temperature of 12 ° C. and a humidity of 95%. After 6 days a Penicillium casei column covered the entire surface of the cheese. After aging for 3 days, 36 Camembert cheeses with rich flavor were obtained.

Example 2 5 cm of Gouda cheese (made in Australia) aged for 3 months
Each piece was molded into a size of 7 cm x 4 cm, and 0.5 ml of a 3% glucose aqueous solution prepared by the same method as the test example was applied to the entire surface of one molded product. Then, 0.5 ml of a Penicillium casei column suspension prepared in the same manner as in the test example was sprayed,
It was placed in a thermostat at a temperature of 12 ° C. and a humidity of 95%. After 7 days a Penicillium casei column covered the entire surface of the cheese. It was aged for another 4 days to obtain a cheese with a rich Camembert flavor.

Example 3 Cheddar Cheese (Australia) 85 aged for 5 months
0 g, 120 g of water, 30 g of molten salt (JOHA S9, manufactured by Hoechst Japan) are heated and melted at 85 ° C., cooled,
Obtained about 1000g of processed cheese, which is 5cm × 7cm ×
It was molded into 4 cm and 6 molded products weighing about 170 g were obtained.

0.5 ml of a 3% glucose aqueous solution prepared by the same method as in the test example was applied to the entire surface of one of the above molded products. Next, 0.5 ml of a Penicillium casei column suspension prepared by the same method as in the test example was sprayed and placed in an incubator at a temperature of 12 ° C. and a humidity of 95%. After 7 days, a Penicillium casei column covered the entire surface of the processed cheese. It was aged for another 3 days to obtain 6 processed cheeses having a rich Camembert flavor.

Example 4 Cheddar cheese (Australia) 46 aged for 5 months
Cheddar cheese (Australia) 200 g aged for 2 months, coconut oil-based fats and oils (Econa LS-L, manufactured by Kao Corporation) 60 g, sodium casein (manufactured by Nippon Protein Co., Ltd.) 100 g, molten salt (JOHA S9, manufactured by Hoechst Japan) ) 30 g and 150 g of water are heated and melted at 85 ° C. and cooled to obtain about 1000 g of cheese food.
6 pieces having a weight of about 170 g were obtained by molding into cm × 7 cm × 4 cm.

For each of the above-mentioned molded products, 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of Far East peptone (trade name, [milk protein degradation product, Far East Pharmaceutical Industry Co., Ltd.]) were dissolved in sterilized water. The total amount of the solution adjusted to 1000 ml was 0.1.
5 ml was applied to the whole surface. Next, 0.5 ml of a Penicillium casei column suspension prepared by the same method as in the test example was sprayed and placed in an incubator at a temperature of 12 ° C. and a humidity of 95%. 6
After a day, a Penicillium casei column covered the entire surface of the cheese food. The mixture was aged for 4 days to obtain 6 cheese foods with a rich Camembert flavor.

Example 5 Cheddar cheese (Australia) 46 aged for two months
0 g, coconut oil-based oil and fat (Econa LS-L, manufactured by Kao) 30
g, sodium casein (manufactured by Nippon Protein Co., Ltd.) 150
g, molten salt (JOHA S9, manufactured by Hoechst Japan)
30 g of water and 340 g of water are heated and melted at 95 ° C. and cooled to obtain about 1000 g of milk main ingredient, which is 5 cm × 7 cm × 4 cm.
6 pieces were obtained by molding into about 170 g.

On one surface of each of the above-mentioned molded products, 30 g of commercially available crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and 10 g of HVP (trade name, [plant protein hydrolyzate, amino acid mixture], Imuraya Confectionary Co., Ltd.) were sterilized. Dissolve in water to make 1000ml
0.5 ml of the adjusted solution was applied. Next, 0.5 ml of a Penicillium casei column suspension prepared by the same method as in the test example was sprayed and placed in an incubator at a temperature of 12 ° C. and a humidity of 95%. After 6 days a Penicillium casei column covered the entire surface. It was further aged for 4 days to obtain 6 Camembert-flavored cheese-like foods.

[0050]

The effects of the present invention are as follows.

(1) It is possible to shorten the time from inoculation of white mold to the development in the production of white mold aged cheese, and to produce the white mold aged cheese as a whole in a short period of time.

(2) The mildew-ripened cheese can be produced in a short period of time without adversely affecting the taste of the finished product.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Go Haitani 2-7-4 Yurigaoka, Aso-ku, Kawasaki-shi, Kanagawa Morinaga Milk Industry Co., Ltd.

Claims (1)

(57) [Claims] 1. A method for producing a mildew-ripened cheese, comprising inoculating cheese with a mildew-based microorganism to ripen it, and using an aqueous glucose solution, or an amino acid, a peptide, a meat extract, a seafood extract, a malt extract, a yeast extract, a mushroom. A white mold characterized in that the surface of cheese is previously treated with an aqueous solution containing glucose and at least one substance selected from the group consisting of extracts and vegetable extracts, and then inoculated with a white mold-type microorganism and aged. Method for producing aged cheese.