JP3092910B2 - White mold cheese and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to white mold cheese having excellent shape retention at room temperature and a long shelf life, and a method for producing the same.

[0002]

2. Description of the Related Art Cheese is a traditional processed milk product, and various types of cheese have been produced around the world since ancient times. However, in white mold cheese such as Camembert cheese, the inside begins to liquefy as ripening progresses, and when left at room temperature, the shape easily collapses and the storage stability deteriorates, and it deteriorates and deteriorates in a relatively short period of time. Problem. Also, its flavor and quality are constantly changing,
Even today, when packaging technology has advanced and transportation means and refrigeration equipment have been enhanced, it is extremely difficult to obtain white mold cheese that is optimal for tasting. Therefore, in order to solve these problems, white mold cheese is heat-sterilized after aging to inactivate or kill enzymes and microorganisms, and the preservability of white mold cheese is also increased. White mold cheese has the disadvantage of being less flavorful than ordinary natural type white mold cheese.

[0003] Meanwhile, with respect to the technology used for cheese production, improvements have been made over a long period of time in order to enhance the taste and economy of cheese. In recent years, various cheese production technologies have been developed, such as improving the capacity of lactic acid bacteria starters used for cheese production, curdling raw milk with a bioreactor for enzymatic decomposition of casein, or cheese production using membrane concentration technology. Have been. But,
Considering the effect on the flavor and texture of the cheese, the introduction of a new manufacturing device, and the like, this is not necessarily a realistic cheese manufacturing technology. In addition, in Japan, there is a general tendency to prefer mild-flavored cheese,
Recently, the taste has diversified, and there is a tendency that a cheese with a mild flavor is required worldwide.

On the other hand, lactoperoxidase (LPO)
Is a glycoprotein present in exocrine fluids such as milk, and in the presence of thiocyanate and hydrogen peroxide, exerts an antibacterial effect on gram-negative bacteria such as Escherichia coli by damaging cell membranes and showing lactic acid bacteria and the like. It is known to exhibit a bacteriostatic action that temporarily suppresses the growth of Gram-positive bacteria. There have been many attempts to extend the preservation period by adding LPO, thiocyanate and hydrogen peroxide to foods and drinks utilizing this property. For example, a method for preventing microbial deterioration by adding thiocyanate and hydrogen peroxide to milk has been studied (IDF Bull).
letin No.234 (1998)). In addition, it has been reported that the quality of dairy products to which a small amount of thiocyanate is added is effectively maintained by utilizing the property that lactic acid bacteria generate hydrogen peroxide (J. FoodProtection, vol. 47). ,
pp.724-732, 1984). Furthermore, LPO, thiocyanate and / or halogen ions are added to keep the temperature at 10 ° C. or less, and the production of fermented lactic acid bacteria food for the purpose of preventing microbial deterioration, extending the storage days and removing mutagen The method is also known (JP-A-62-228224).

[0005] However, in the fermented food of lactic acid bacteria produced in this way, one of the aims is to extend the storage time, but in advanced countries with advanced refrigeration facilities, microbial deterioration is a problem in practical use. It rarely happens. in addition,
The use of thiocyanate and hydrogen peroxide as food additives has not been approved, and it is not practical to add thiocyanate or hydrogen peroxide to food. As an example of adding LPO to fermented milk, not for the purpose of preventing microbial deterioration due to putrefaction, there is known an example of adding LPO to the purpose of suppressing an increase in acidity during storage of yogurt (International Publication WO92 / 92). / 13064 publication). However, the lactic acid bacterium starter used for cheese production differs from the lactic acid bacterium starter used for yogurt production in that, in general, lactic acid is not excessively produced, so that an increase in acidity is not a significant problem in cheese production.

It is known that a yogurt having a smooth texture can be obtained by adding LPO.
(JP-A-6-276933). However, cheese curd is formed by the coagulation of milk by the curd enzyme rennet and is completely different from the coagulation mechanism in yogurt. The change in the texture of the cheese during ripening, which is the final stage of cheese production, is not due to the aggregation or fusion of casein micelles, but the rennet and bacteria remaining in the curd, particularly the casein produced by proteases derived from lactic acid bacteria. This is a change in the matrix of the network structure due to hydrolysis. Therefore, it cannot be simply compared with yogurt gel.

[0007]

SUMMARY OF THE INVENTION The present invention has been made to solve such a problem of mildew cheese and to develop a new use of LPO. In other words, the present invention has been made to make mildew cheese mild, which is a recent global trend, and has excellent shape retention at normal temperature, improved flavor, and a longer shelf life. Things. Accordingly, an object of the present invention is to provide a new mildew cheese which is mild, has excellent shape retention at room temperature, has an improved flavor, and has a long shelf life, and a method for producing the same. Further, another object of the present invention is to provide an LP
It is to provide a new use of O.

[0008]

Means for Solving the Problems The present inventors have proposed Camembert cheese, Brieche cheese.
ese), Coulommiers cheese, Carrede l'Est cheese, Chaource cheese, Pate s
olubilisees) and the like, when conducting intensive research to provide cheese having excellent shape retention at room temperature and a flavor that is suitable for tasting for a long period of time when producing white mold cheese such as It has been found that the desired mildew cheese can be obtained by adding and adding this, and the present invention has been completed.

The present invention relates to a mildew cheese having excellent shelf-life at room temperature and a long shelf life, wherein LPO is added to contain 2.5 ppm or more based on the weight of a product cheese. In addition, the present invention, LPO to the raw milk 2.5 ppm based on the weight of the product cheese
The present invention relates to a method for producing mildew cheese having excellent shape retention at room temperature and a long shelf life by being added so as to be contained. ADVANTAGE OF THE INVENTION According to this invention, not only the room-temperature shape retention property and the extension of a shelf life can be made, but also the texture can be made mild and the flavor can be improved. In the present invention, Camembert cheese,
LPO is added to raw milk when producing white mold cheese such as brie cheese, chromier cheese, caledurest cheese, shawls cheese, and putty sorberies. The amount of LPO to be added is 0.05 to 10,0% based on the weight of the raw milk.
00 ppm (0.01 to 1,800 U / kg), preferably 1 to 500 ppm (0.2
~ 90U / kg). In this way, LPO can be contained in the product at about 2.5 ppm or more. It is preferable that the LPO is added to the raw milk at the same time as the lactic acid bacteria starter is added to the raw milk. If the addition time of LPO is earlier, the activity of LPO is rapidly reduced. Therefore, it is preferable to add the LPO together with the lactic acid bacteria starter immediately before the cheese curd is formed. Since LPO is commercially available,
A commercially available product may be used, but a known method (Japanese Unexamined Patent Publication No.
LPO obtained in the process of separating and purifying lactoferrin from skim milk or whey in accordance with the above-mentioned method may be used. It is also possible to use LPO obtained by genetic recombination.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION White mold cheese such as Camembert cheese, Brie cheese, Chromie cheese, Khaledurest cheese, Shawls cheese and Pate sorbilize to which LPO of the present invention has been added is produced by adding LPO to raw milk. can do. The amount of LPO added to the raw milk during the production of this mildew cheese is 0.05 to 10,000 ppm (0.01 to 1,800 U / kg), preferably based on the weight of the raw milk,
It is 1 to 500 ppm (0.2 to 90 U / kg). It is preferable that the LPO is added to the raw milk at the same time as the lactic acid bacteria starter is added to the raw milk. The subsequent production may be performed according to the conventional method for producing each cheese.
In the present invention, LPO is preferably added to the raw milk at the same time as the lactic acid bacteria starter, and the subsequent processing is carried out in the same manner as in the production of normal mildew cheese to produce mildew cheese.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1 Camembert cheese with LPO (Camembe
rt cheese) and Camembert cheese without LPO
Built. In other words, 100 kg of raw milk (3.5% fat)
After heat sterilization at 15 ° C for 15 seconds, Lactococcus cremeoli
S(Lactococcus cremoris), Streptococcus
Acetiractis(Streptococcus diacetylactis), Strike
Leptococcus cremoris(Streptococcus cremori
s) And Streptococcus lactis(Streptococcus 
 lactisCommercially available lactic acid bacteria starter comprising a mixture of
(Manufactured by Hansen) was added in an amount of 0.5%. In addition, LPO (180U
/ mg) at three levels, with LPO-added camemberie
For cheese, add L
PO 0.5g (product 1), LPO 1.0g (product 2), LPO
5.0g (product 3) is added and camembert without LPO
No addition was made for cheese (control).

[0012] These raw milks are cultured at 30 ° C and the acidity is adjusted to 0.
When it reaches 24, clotting enzyme rennet (Hansen)
30 ml was added. After about 80 minutes, after cutting,
The whey was eliminated and the card was filled. And the card
The card was kept at 20 ° C., and after 1 hour, 2 hours, 6 hours and 12 hours, the card was inverted. Then, salting, drying for 2 days, spraying a culture solution of white mold (DRI-VAC, PC, manufactured by Hansen Co.), and drying for 2 days at 18 ° C. and 70-80% humidity, and 12-13
Aged for 30 days at a temperature of 90 to 95%. After aging, the cheese was wrapped in oil-resistant paper and stored at 4 ° C.

For the Camembert cheese thus obtained, the change in pH during production is shown in Table 1, the change in pH during ripening is shown in Table 2, and the results of fluidity measurement when left at room temperature after ripening are shown in Table 1. Table 3 shows the amount of LPO contained in the aged cheese in Table 4. For the pH measurement in Tables 1 and 2, the raw material milk was used as the test solution, or in the case of curd, the filtrate obtained by adding 40 ml of H ₂ O to 12 g of curd, thoroughly mixing and pulverizing, and then filtering. Was measured with a glass electrode as a test solution. The fluidity in Table 3 was represented by the length (mm) of a portion that was deformed when the aged Camembert cheese was divided into eight equal portions and left at 25 ° C. The LPO content in Table 4 was measured by the method of Sato et al. (Biosci. Biotech. Biochem., Vol. 56, pp. 2054-
2055, 1992).

[0014]

[Table 1] pH ────────────── Product 1 Product 2 Product 3 Control product ──────────────────────────── 30 30 minutes after starting production 6.58 6.58 6.57 6.58 60 minutes after starting production 6.30 6.30 6.30 6.31 90 minutes after starting production 6.28 6.29 6.28 6.28 120 minutes after starting production 6.05 6.06 6.05 6.06 5.58 5.56 after starting production 5.57 5.57 300 minutes after start of production 5.17 5.17 5.18 5.19 420 minutes after start of production 4.93 4.94 4.93 4.93 ────────────────────────────── ─────

[0015]

[Table 2] pH ──────────── Product 1 Product 2 Product 3 Control product ────────────────────────────── ───── Card 4.95 4.94 4.94 4.95 Pressed card 4.74 4.74 4.75 4.75 One week after aging 5.83 5.85 5.86 5.84 Two weeks after aging 5.48 5.45 5.47 5.44 Four weeks after aging 6.59 6.55 6.48 6.76 Six weeks after aging 6.93 6.85 6.71 7.27 Aging 8 Weeks later 6.95 6.88 6.76 7.51 ───────────────────────────────────

[0016]

[Table 3] ─────────────────────────────────── Liquidity ───────── ───────────── Product 1 Product 2 Product 3 Control product ───────────────────────────── ────── 25 min. After 10.5 9.5 9.0 13.0 After leaving at 25 ° C After 60 minutes 11.0 10.5 9.5 15.0 After leaving at 25 ° C After 90 minutes 13.0 12.0 11.5 17.0 After leaving at 25 ° C After 120 minutes 13.0 12.0 11.5 17.0 ────────────── ─────────────────────

[0017]

[Table 4] ─────────────────────────────────── Product 1 Product 2 Product 3 Control product ───量 LPO amount (ppm) 2.7 5.5 20.4 0.4 ───────── ──────────────────────────

Camembert cheese with LPO and LPO
When comparing the Camembert cheese without addition, no difference was observed in the pH change during production, but the Camembert cheese with LPO added had a slower rise in pH during ripening and a mild flavor. In addition, the fluidity when left at room temperature after aging is higher for Camembert cheese without LPO,
Although deformed with the passage of time, the Camembert cheese to which LPO had been added maintained a good shape.

The flavor of the cheese obtained in Example 1 was evaluated by a sensory test. The sensory test was conducted by 30 trained sensory panelists on texture and smoothness.
The evaluation was performed by a graded absolute evaluation method. The scales given to the panels are as shown in Table 5. Table 6 shows the results. LP
The O-added cheese was considered to be significantly more favorable in taste of flavor than the LPO-free cheese, and significantly milder in the presence or absence of a mild feeling.

[0020]

[Table 5]

[0021]

[Table 6] ────────────────────────── Control product Product 1 Product 2 Product 3 ──────────── Pleasant taste +0.3 +2.2 +2.1 +2.3 Mild feeling -1.1 +2.6 +2.5 +2.6 ──── ──────────────────────

[0022]

[Example 2] Pates solubilisees
Is a cheese developed in response to the demand for mild-flavored white mold cheese.It has the same appearance as normal Camembert cheese, but has a poor flavor and it is difficult to obtain the unique melting texture of Camembert . Thus, LPO-added putty sorbilises and LPO-free putty sorbilises were produced. That is, 100 kg of raw milk (3.5% fat) was pasteurized by heating at 75 ° C. for 15 seconds, and then Streptococcus thermophilus (Streptococcus ther
mophilus ) (0.5%). In addition, for LPO (180 U / mg) -added putty sorbitan, 0.5 g of LPO was added simultaneously with the addition of the lactic acid bacteria starter, and for LPO-free putty sorbitan, only lactic acid bacteria starter was added.
Then, the cells were cultured at 30 ° C., and when the acidity reached 0.20%, 30 ml of clotting enzyme rennet (manufactured by Hansen) was added. about
Eighty minutes later, after cutting, the whey was removed and the curd was filled. Then, the card was kept at 20 ° C., and after 1 hour, 2 hours, 6 hours and 12 hours, the card was inverted. Then, salted and dried for 2 days, white mold (DRI-VA
(C, PC, manufactured by Hansen Co.)
It was dried for 2 days under the condition of 8080% and aged for 30 days at the condition of 12 to 13 ° C. and 90 to 95% humidity. After aging, the cheese was wrapped in oil-resistant paper and stored at 4 ° C. Table 7 shows the pH change during ripening. The pH was measured in the same manner as in Example 1. The content of LPO contained in the aged cheese was 2.6 ppm as measured by the method of Example 1.

[0023]

[Table 7] ＰＨPH─────────────── LPO added LPO free Addition ────────────────────────── Card 5.47 5.53 Pressed card 5.20 5.24 One week after aging 5.74 5.76 Two weeks after aging 5.95 5.98 Four weeks after aging 6.83 6.77 6 weeks after aging 7.10 7.14 ──────────────────────────

As shown in the table, when a comparison was made between the putty sorbilis without LPO and the putty sorbilis without LPO, no difference was observed in the pH change during ripening.
The structure of the putty sorbilis to which PO was added after aging was denser and creamier.

The texture of the cheese obtained in Example 2 was evaluated by a sensory test. The sensory test was conducted by 30 trained sensory panelists on texture and smoothness.
The evaluation was performed by a graded absolute evaluation method. The scales given to the panels are as shown in Table 8. Table 9 shows the results. LP
The O-added cheese was considered to be significantly more favorable in taste of flavor than the LPO-free cheese, and was found to have a significantly melting texture in the presence or absence of a melting texture.

[0026]

[Table 8]

[0027]

[Table 9] 添加 LPO added LPO not added 添加ま Pleasant taste + 1.5-2.6 Melting texture + 2.0-2.4 ────────────────────────

[0028]

According to the present invention, the LPO of the present invention is added to the product to give 2.
Camembert cheese containing 5 ppm or more, white cheese such as brie cheese, cromier cheese, caledurest cheese, shawls cheese, pate sorbitan, etc., has a more favorable tissue and flavor, so cheese that has satisfactorily diversified tastes in recent years Can be provided as Moreover, since it has good room temperature shape retention, the period suitable for the taste can be extended, and it can be provided as cheese with higher commercial value.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23C 9/00-19/16 JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. A mildew cheese containing lactoperoxidase in an amount of 2.5 ppm or more based on the weight of the cheese to enhance shape retention at room temperature. 2. A method for producing cheese, wherein lactoperoxidase is added to raw milk so that lactoperoxidase is contained in an amount of 2.5 ppm or more based on the weight of the cheese to enhance its room-temperature shape retention. Manufacturing method of white mold cheese. 3. The amount of lactoperoxidase added is 0.05 to 10,000 ppm (0.01 to 1,800 U / kg) based on the weight of the raw milk.
The production method according to claim 2, wherein 4. The method according to claim 2, wherein the lactoperoxidase is added simultaneously with the addition of the lactic acid bacterium starter.