JP3921575B2 - Cheese starter manufacturing method - Google Patents
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Description
本発明は、チーズスターター製造に関する。より、詳細には、魚介、藻類、鳥を用い３ヶ月乾燥させることで生臭みを除き、従来のチーズにより満足感を得るため、従来のチーズには含有量の少ない鉄分や全く含まれていないビタミンＣや食物繊維（主に水溶性の食物繊維）を含むチーズを作る為のチーズスターターを製造する方法。 The present invention relates to cheese starter manufacture. More specifically, in order to remove the raw odor by drying for three months using seafood, algae, and birds, and to obtain satisfaction with conventional cheese, conventional cheese does not contain low iron content or at all A method of manufacturing a cheese starter for making cheese containing vitamin C and dietary fiber (mainly water-soluble dietary fiber).
及び、野菜、果物、薬草等の植物を用いて熟成させることで、従来のチーズには含有量の少ない鉄分や全く含まれていないビタミンＣや食物繊維（主に水溶性の食物繊維）を含むチーズを作る為のチーズスターターを製造する方法。 And by ripening using plants such as vegetables, fruits and medicinal herbs, conventional cheese contains low-content iron and vitamin C and dietary fiber (mainly water-soluble dietary fiber) not contained at all A method of manufacturing a cheese starter for making cheese.
従来の凝乳酵素であるレンネットは幼少反芻動物（生後１〜２週間）の第４胃から抽出したものです。日本では、幼少反芻動物の解体はしておらず、入手はできません。 Rennet, a traditional curdling enzyme, is extracted from the rumen of a young ruminant (1-2 weeks after birth). In Japan, juvenile ruminants are not dismantled and cannot be obtained.
従来のチーズにはビタミンＣは全く含まれていません。従来のチーズには食物繊維は全く含まれていません。従来のチーズには鉄分の含有量が少ないという弱点があります。
なお、出願に際しましては独自に先行調査を行いましたが、チーズスターターに関する発明は見つかりませんでした。
Traditional cheese does not contain any vitamin C. Traditional cheese does not contain any dietary fiber. Traditional cheese has the disadvantage of low iron content.
In addition, we conducted a prior investigation independently when applying, but found no invention related to cheese starters.
本発明の目的は、従来にない新規なチーズスターターの製造方法。 The object of the present invention is an unprecedented method for producing a cheese starter.
本発明は、魚介、藻類、鳥、野菜、果物、薬草からなる群から選択される数種類を熟成させて相乗効果を多く持った、チーズスターターを製造する方法である。 The present invention is a method for producing a cheese starter having many synergistic effects by aging several kinds selected from the group consisting of seafood, algae, birds, vegetables, fruits and medicinal herbs.
ここで、使用可能な具体例としては、魚介としては例えば、サンマ、シジミがあげられる。藻類としては例えば、ワカメ、ヒジキがあげられる。鳥としては例えば、鶏の皮及び骨があげられる。尚、魚介、藻類および鳥に関しては、例えば３ヶ月程度自然乾燥させて生臭さを除去しておくことが望ましい。上記野菜としては例えば、大根、サツマイモ、ゴーヤがあげられる。果物としては例えば、ミカン、キウィフルーツ、ラズベリー、ブルーベリー、梅、パイナップル、レモン、アボカドがあげられる。薬草としては例えば、ヨモギ、ウコン、シソ、茶葉があげられる。 Here, specific examples of usable seafood include saury and swordfish. Examples of algae include wakame and hijiki. Examples of birds include chicken skin and bones. For seafood, algae and birds, it is desirable to remove the raw odor by natural drying, for example, for about 3 months. Examples of the vegetables include radish, sweet potato and bitter gourd. Examples of the fruit include mandarin orange, kiwifruit, raspberry, blueberry, plum, pineapple, lemon, and avocado. Examples of medicinal herbs include mugwort, turmeric, perilla and tea leaves.
魚介、藻類、鳥、野菜、果物、薬草からなる群から選択される少なくとも数種類を熟成させることで、目的とするチーズスターターを製造できる。その熟成の際に、黒砂糖や蜂蜜を配合しておくことは好ましい。 The target cheese starter can be produced by aging at least several types selected from the group consisting of seafood, algae, birds, vegetables, fruits, and medicinal herbs. It is preferable to add brown sugar or honey during the aging.
また、上記チーズスターターを製造する過程において、ビタミンＣ、食物繊維又は鉄分を含んでいる原材料を含有させることが好ましい。 Moreover, in the process of manufacturing the said cheese starter, it is preferable to contain the raw material containing a vitamin C, a dietary fiber, or iron content.
更に本発明は、魚介、藻類、鳥、野菜、果物、薬草からなる群から選択される一種類以上数種を原材料とし、更に着色成分を含む原材料をチーズスターターの製造段階で配合し、熟成させることを特徴とするカラフルな、色付きチーズを作るためのチーズスターターを製造する方法である。 Furthermore, the present invention uses one or more kinds selected from the group consisting of seafood, algae, birds, vegetables, fruits and medicinal herbs as raw materials, and further mixes and ripens raw materials containing coloring components at the cheese starter production stage. A method of manufacturing a cheese starter for making colorful, colored cheeses.
上記着色成分は、粉末状のうこん、粉末状の茶葉又は粉末状の紫イモのいずれかを原材料の群から選ぶことが好ましい（後記実施例照）。 The coloring component is preferably selected from the group of raw materials of powdered konno, powdered tea leaves, or powdered purple potatoes (see Examples below).
更に本発明は、上述の製造方法で製造されたチーズスターターと、動物の乳又は豆乳とを混合することができる。 Furthermore, this invention can mix the cheese starter manufactured with the above-mentioned manufacturing method, and animal milk or soy milk.
尚、以下の記載は、優先権主張の基礎とした特許出願において既に記載されていた内容（発明が解決しようとする課題の欄および課題を解決するための手段の欄）であり、それをそのまま転載する。 The following description is the contents already described in the patent application on which the priority claim is based (the column of the problem to be solved by the invention and the column of means for solving the problem), and it is used as it is. Reprint.
鉄分やビタミンＣ、食物繊維の含有量が多い果物や野菜を用いて鉄分、ビタミンＣ、食物繊維を含むチーズスターターを製造し、欠点を補ったチーズを製造する。 A cheese starter containing iron, vitamin C, and dietary fiber is manufactured using fruits and vegetables having a high content of iron, vitamin C, and dietary fiber, and cheese that compensates for defects is manufactured.
チーズには鉄分の含有量が極めて低いという弱点がある為、鉄分の含有量の豊富なハチミツ、黒サトウを用い一緒に、熟成させることで鉄分を含んだチーズスターターを製造する方法。 Since cheese has a weak point that the iron content is extremely low, a method of manufacturing a cheese starter containing iron by aging together with honey and black sugar rich in iron content.
チーズにはビタミンＣは全く含まれていない欠点がある為、ビタミンＣの含有量の豊富な果物や野菜を一緒に、熟成させることでビタミンＣを含むチーズスターターを製造する方法。 Since cheese has the disadvantage that vitamin C is not contained at all, a method of producing a cheese starter containing vitamin C by aging together fruits and vegetables rich in vitamin C content.
チーズには食物繊維は全く含まれていない欠点がある為、水溶性の食物繊維を含む果物や野菜を一緒に、熟成させることで食物繊維を含んだチーズスターターを製造する方法。 Because cheese has the disadvantage of not containing any dietary fiber, it is a method to produce a cheese starter containing dietary fiber by aging together fruits and vegetables containing water-soluble dietary fiber.
以上詳述したように請求項１〜４に記載のチーズスターターの製造方法によれば、日本国内でも比較的容易に入手可能なものを原材料として、チーズスターターを簡単に製造することができる。 As described in detail above, according to the method for manufacturing a cheese starter according to claims 1 to 4, a cheese starter can be easily manufactured using raw materials that are relatively easily available in Japan.
魚介、藻類、鳥を用いることで、それぞれの器官にしかない栄養素を抽出でき製品となったチーズを摂取することで体内に吸収することができる。 By using seafood, algae, and birds, nutrients that can only be found in each organ can be extracted and absorbed into the body by ingesting the cheese that has become a product.
野菜や果物、薬草等植物を熟成させることで、従来のチーズに不足しているビタミンＣや食物繊維が補充できる。それだけではなく、熟成の課程でお互いに抽出する成分の相乗効果は計り知れず、多くの効果が期待できる。 By ripening plants such as vegetables, fruits and medicinal herbs, vitamin C and dietary fiber that are lacking in conventional cheese can be supplemented. Not only that, but the synergistic effect of the components extracted from each other in the course of aging is immeasurable, and many effects can be expected.
動物の体内では合成できない、かつ植物にのみ存在するといわれる強い抗酸化力をもつ「ポリフェノール」の摂取についてもチーズの中に摂り入れられチーズを食べれば体内に摂り入れられることになります。 Ingestion of “polyphenol”, which cannot be synthesized in the animal's body and has a strong antioxidant power that is said to exist only in plants, can be taken into cheese and eaten into the body.
熟成させる魚介、藻類、野菜や果物、薬草等植物の組み合わせを変えることで抽出する成分の相乗効果も変化するため、単なるチーズとしてだけではなく、サプリメント的な活用が可能になる。
例えば、ダイエットに効果的なチーズ。偏食のある子供や虚弱体質の改善に効果的なチーズなど病人の栄養供給源とも成りうる。
Since the synergistic effect of the components to be extracted is changed by changing the combination of plants such as seafood, algae, vegetables, fruits and medicinal plants to be aged, it can be used not only as a cheese but also as a supplement.
For example, effective cheese for diet. It can also serve as a nutrient source for sick people such as children with uneven diet and cheese that is effective in improving frail constitution.
野菜、果物、薬草等植物を粉末状に加工して用い、熟成させることによって従来チーズは白い物という固定概念から変化しカラフルで美しいチーズを作る事ができます。着色料は一切使いません。（野菜、果物、薬草等植物を粉末状に加工したものを、熟成させないで牛乳に混ぜ込み用いる事も出来ます。同じようにカラフルなチーズになります。） Vegetables, fruits, medicinal herbs, etc. are processed into powder form, used, and matured, traditional cheese can change from the fixed concept of white ones to make colorful and beautiful cheeses. No coloring is used. (Vegetables such as vegetables, fruits, medicinal plants, etc., processed into powder can be mixed with milk without aging. It will be a colorful cheese as well.)
例 ウコンを用いたチーズは黄色いチーズに。（実施例参照）
茶葉を用いたチーズは緑色のチーズに。（実施例参照）
紫芋を用いたチーズは紫色のチーズに。（実施例参照）
食卓においても、カラフルで美しく精神面からも良い効果をもたらします。
Example Cheese using turmeric is yellow cheese. (See examples)
Cheese using tea leaves is green cheese. (See examples)
Cheese using purple candy is purple cheese. (See examples)
It is also colorful, beautiful and has a good mental effect on the table.
本発明で用いる材料にも特徴をもっております。
イ）まず天然塩を用いることです。ミネラルが豊富でニガリ成分を含み生活習慣病や種々な不安愁訴の改善の目的ももっております。天然塩が入手出来ない時はニガリを用います。「白い塩が病気をつくり、ニガリが病気を治す」
ロ）チーズスターターをつくるのに合計六ヶ月程かかりますが、熟成させる時、日本は高温多湿なためカビや細菌の繁殖が盛んになります。これを抑える為、蜂蜜を用います。蜂蜜は古代エジプトのミイラ作りにも用いられており、優れた保存性を持っているため、チーズスターターの保存性を高めるため必要不可欠として用いております。
ハ）脂溶性ビタミンであるカプサイシンを含む唐辛子を用いて脂肪燃焼酵素の活性を促し、体内の余分なコレステロールを増やさず中性脂肪減少効果も期待できます。
ニ）チーズに不足している鉄分を補うため含有量の多い黒サトウ、ハチミツを用いて鉄分の多いチーズスターターが出来上がります。
The material used in the present invention is also characterized.
B) First, use natural salt. It is rich in minerals, contains bittern ingredients, and has the purpose of improving lifestyle-related diseases and various anxiety complaints. Use bittern when natural salt is not available. "White salt creates illness, bittern cures illness"
B) It takes about 6 months in total to make a cheese starter, but when ripening, Japan is hot and humid, and mold and bacteria will flourish. In order to suppress this, honey is used. Honey is also used to make ancient Egyptian mummies and has excellent shelf life, so it is indispensable to improve the shelf life of cheese starters.
C) Using chili containing capsaicin, a fat-soluble vitamin, promotes the activity of fat burning enzymes, and can also be expected to reduce neutral fat without increasing excess cholesterol in the body.
D) A cheese starter with a high iron content is made using black sugar and honey with a high content to compensate for the iron content of the cheese.
チーズの栄養価が高いことは知られておりますが、より一層のバランスの良い栄養食品となります。 It is known that cheese has a high nutritional value, but it is a more balanced nutritional food.
尚、以下の記載は、優先権主張の基礎とした特許出願において既に記載されていた発明の効果の欄の記載を、そのまま転載したものである。 In the following description, the description in the column of the effect of the invention already described in the patent application based on the priority claim is reprinted as it is.
入手可能な魚介、藻類を用いることで、それぞれの器官にしかない栄養素をチーズを摂取することで体内に摂取することができます。 By using available seafood and algae, you can ingest the nutrients that are unique to each organ by ingesting cheese.
野菜や果物、薬草といっしょに熟成させることで、チーズに不足しているビタミンＣや食物繊維が補充できる。それだけではなく熟成の課程でお互いに抽出する成分の相乗効果は計り知れず多くの効果が期待出来ます。 By aging together with vegetables, fruits and medicinal herbs, vitamin C and dietary fiber that are lacking in cheese can be replenished. Not only that, but the synergistic effect of the components extracted from each other during the aging process is immeasurable and many effects can be expected.
動物の体内では合成できない、かつ植物にのみ存在するといわれる強い抗酸化力をもつ「ポリフェノール」の摂取についてもチーズの中に摂り入れられチーズを食べれば体内に容易に摂り入れられることになります。 Ingestion of `` polyphenol '' with strong antioxidant power that can not be synthesized in the animal's body and is said to exist only in plants will be taken into cheese and will be easily taken into the body if you eat cheese .
組み合わせる野菜や果物を変えたり、数種を組み合わせて熟成させることで多くの相乗効果をもたらすことになるため、単なるチーズとしてだけではなく、サプリメント的な活用が可能になると考えられます。例えば、ダイエットに効果的なチーズや偏食のある子供や虚弱体質の改善に効果的なチーズなど、病人の栄養供給源となりうると考えられます。 Changing the combination of vegetables and fruits, or combining several types of maturation, will bring many synergistic effects, so it can be used not only as a cheese but also as a supplement. For example, it can be a nutrition source for sick people, such as cheese that is effective for dieting, children with unbalanced diets, and cheese that is effective for improving frailty.
本発明で用いる材料にも特徴をもっております。
イ）まず天然塩を用いることです。ミネラルが豊富でニガリ成分を含み生活習慣病や種々な不安愁訴の改善の目的ももっております。天然塩が入手出来ない時はニガリを用います。「白い塩が病気をつくり、ニガリが病気を治す」
The material used in the present invention is also characterized.
B) First, use natural salt. It is rich in minerals, contains bittern ingredients, and has the purpose of improving lifestyle-related diseases and various anxiety complaints. Use bittern when natural salt is not available. "White salt creates illness, bittern cures illness"
ロ）チーズスターターをつくるのに合計六ヶ月程かかりますが、熟成させる時、日本は高温多湿なためカビや細菌の繁殖が盛んになります。これを抑える為にハチミツを用います。ハチミツは古代エジプトのミイラ作りにも用いられており、優れた保存性を持っているため、チーズスターターの保存性を高めるため必要不可欠として用いております。 B) It takes about 6 months in total to make a cheese starter, but when ripening, Japan is hot and humid, and mold and bacteria breed. Use honey to suppress this. Honey is also used to make ancient Egyptian mummies and has excellent shelf life, so it is used as an indispensable item to enhance the shelf life of cheese starters.
ハ）脂溶性ビタミンであるカプサイシンを含む唐カラシを用いて脂肪燃焼酵素の活性を促し、体内の余分なコレステロールを増やさず、中性脂肪減少効果も期待出来ます。
ニ）チーズに不足している鉄分を補うため、含有量の多い黒サトウ、ハチミツを用いて鉄分の多いチーズスターターが出来上がります。
C) Using Karasashi containing capsaicin, a fat-soluble vitamin, promotes the activity of fat burning enzymes, does not increase excess cholesterol in the body, and can also be expected to reduce neutral fat.
D) In order to make up for the iron deficiency in cheese, a cheese starter with a high iron content is made using black sugar and honey with a high content.
乳製品そしてその他の製品を造ることで栄養成分の豊富な食品となります。
チーズの栄養価が高いことは知られておりますが、より一層のバランスの良い栄養食品となります。
By making dairy and other products, it becomes a food rich in nutrients.
It is known that cheese has a high nutritional value, but it is a more balanced nutritional food.
魚介（サンマ、シジミ）、藻類(ヒジキ、ワカメ)、鳥(鶏の皮、骨)を３ヶ月程かけて完全に乾燥します。（乾燥させないで用いても出来る。）
乾燥したら材料を野菜、果物、薬草からなる群から選択させ全て一緒に少なくとも一種類以上数種を３ヶ月程熟成させます。３ヶ月過ぎたら綿布などで漉してチーズスターターの出来上がりです。（気温、湿度により多少の変動はあります。）
Seafood (Saury, Shijimi), algae (Hijiki, seaweed), and birds (chicken skin, bones) are completely dried over about 3 months. (Can be used without drying.)
After drying, select ingredients from the group consisting of vegetables, fruits and medicinal herbs, and rip together at least one or more species for about 3 months. After 3 months, make a cheese starter with a cotton cloth. (There are some fluctuations depending on temperature and humidity.)
３か月程乾燥させた成牛の胃 ５００ｇ
梅 ３ｋｇ
黒サトウ ２５０ｇ
（藻塩）天然塩 ５００ｇ
唐辛子 ５０ｇ
ハチミツ 大さじ５杯
Stomach of adult cattle dried for about 3 months 500g
Plum 3kg
250g black sugar
(Algae salt) natural salt 500g
Chili 50g
5 tablespoons honey
サンマ ６尾（乾燥したもの） ６００ｇ
シジミ （乾燥したもの） ２５０ｇ
大根 ５．５ｋｇ
ニガリ １５０ｇ
ハチミツ ５００ｇ
塩 ７５０ｇ
ワカメ （乾燥したもの） １００ｇ
Saury 6 fish (dried) 600g
Shijimi (dried) 250g
Radish 5.5kg
Bittern 150g
Honey 500g
750g salt
Wakame (dried) 100g
鶏の皮、骨（乾燥したもの） １．５ｋｇ
大根 １０ｋｇ
塩 １．５ｋｇ
ニガリ １５０ｇ
ハチミツ １．０ｋｇ
粉唐カラシ １４０ｇ
サツマイモ ２．０ｋｇ
キウィフルーツ ４．０ｋｇ
黒サトウ ５００ｇ
茶葉(粉末) ５００ｇ
Chicken skin, bone (dried) 1.5kg
10kg radish
1.5kg salt
Bittern 150g
Honey 1.0kg
140g powdered mustard
Sweet potato 2.0kg
Kiwi fruit 4.0kg
500g black sugar
Tea leaves (powder) 500g
鶏の皮（乾燥したもの） １．５ｋｇ
シジミ（乾燥したもの） ２００ｇ
大根 ４．０ｋｇ
キウィフルーツ ４．０ｋｇ
塩 １．０ｋｇ
ニガリ ７０ｇ
ハチミツ １．５ｋｇ
春うこん（粉末） ５０ｇ
粉唐カラシ ２０ｇ
Chicken skin (dried) 1.5kg
Shijimi (dried) 200g
Radish 4.0kg
Kiwi fruit 4.0kg
1.0kg salt
Bittern 70g
Honey 1.5kg
Spring Ukon (powder) 50g
20g powdered mustard
鶏の皮（乾燥したもの） ２．５ｋｇ
大根 ５．０ｋｇ
レモン ４．５ｋｇ
黒サトウ ５００ｇ
唐カラシ １６０ｇ
紫イモ（粉末） ５００ｇ
塩 １．０ｋｇ
Chicken skin (dried) 2.5kg
Radish 5.0kg
Lemon 4.5kg
500g black sugar
Kara mustard 160g
Purple potato (powder) 500g
1.0kg salt
チーズのつくり方
１）市販の牛乳と生クリームを５：１の割合で一度沸騰させて火を止める。
２）５０度位に１）が冷えたところへ牛乳の１０〜２０％程度の量の本発明のチーズスターターを加える。
３）綿布などで漉します。
４）このまま冷やし２日程冷蔵庫で保存すると出来上がりです。
How to make cheese 1) Boil commercial milk and fresh cream at a ratio of 5: 1 once to stop the fire.
2) Add the cheese starter of the present invention in an amount of about 10 to 20% of milk to the place where 1) is cooled to about 50 degrees.
3) Use a cotton cloth.
4) Chill it out and store it in the refrigerator for about 2 days.
Claims (4)
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| JP2003347965A JP3921575B2 (en) | 2002-10-08 | 2003-10-07 | Cheese starter manufacturing method |
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| JP2002294756 | 2002-10-08 | ||
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| JP2003347965A JP3921575B2 (en) | 2002-10-08 | 2003-10-07 | Cheese starter manufacturing method |
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| JP3921575B2 true JP3921575B2 (en) | 2007-05-30 |
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| JPS4885787A (en) * | 1972-01-27 | 1973-11-13 | ||
| JPS4971164A (en) * | 1972-11-17 | 1974-07-10 | ||
| JPS5629973B2 (en) * | 1973-11-19 | 1981-07-11 | ||
| US4428968A (en) * | 1982-10-18 | 1984-01-31 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of sauerkraut utilizing hydrolyzed protein |
| JPS6075233A (en) * | 1983-09-29 | 1985-04-27 | Meiji Milk Prod Co Ltd | Preparation of lactic fermentation starter |
| DE3444282A1 (en) * | 1984-12-05 | 1986-06-05 | Hoechst Ag, 6230 Frankfurt | KAESEAROMA |
| JPS6352839A (en) * | 1986-08-22 | 1988-03-07 | Snow Brand Milk Prod Co Ltd | Iron-enriched cheese |
| JP2871882B2 (en) * | 1991-04-02 | 1999-03-17 | 森永乳業株式会社 | Monascus aged cheese and method for producing the same |
| JPH05161451A (en) * | 1991-12-12 | 1993-06-29 | Meiji Milk Prod Co Ltd | Combined food and its production |
| JP2596508B2 (en) * | 1993-07-20 | 1997-04-02 | 京都府 | Production method of food-added Gouda cheese |
| JPH1028526A (en) * | 1996-07-11 | 1998-02-03 | Kanegafuchi Chem Ind Co Ltd | Production of cheese food |
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