JP4177951B2 - New fresh cheese - Google Patents
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- JP4177951B2 JP4177951B2 JP2000093359A JP2000093359A JP4177951B2 JP 4177951 B2 JP4177951 B2 JP 4177951B2 JP 2000093359 A JP2000093359 A JP 2000093359A JP 2000093359 A JP2000093359 A JP 2000093359A JP 4177951 B2 JP4177951 B2 JP 4177951B2
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- Prior art keywords
- lactic acid
- acid bacteria
- fresh cheese
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Description
【０００１】
【発明の属する技術分野】
本発明は、長期間保存しても乳酸菌が高い生菌数で生残しており、かつ酸味が増加していないフレッシュチーズ及びその製造方法に関する。
【０００２】
【従来の技術】
ナチュラルチーズの製造に際して、乳酸菌はスターターとして添加され、レンネットとともに、乳酸生成による凝乳及びホエー排出の促進、汚染菌の生育抑制等に寄与する他、蛋白質や脂肪の分解等によるチーズ風味の付与にも寄与している。そのため、通常チーズ中には乳酸菌が生存している。
ナチュラルチーズは、その熟成の有無により、熟成させて豊かな風味を有する硬質、半硬質チーズやかび系チーズと、熟成させずに作りたてのさっぱりした風味を有するフレッシュチーズに分類される。一般に、フレッシュチーズには、スターターとして添加した乳酸菌が生残しており、保存中にその乳酸菌が乳酸を生成するため、ヨーグルトと同じように風味がサワーになる欠点を有している。
【０００３】
例えば、ドイツにおけるクワルクの製造では、製造工程中に生成する凝乳の加熱殺菌処理を行わないため、スターターとして添加した乳酸菌がほとんど死滅せず、製品中の乳酸菌数は非常に多くなる。一般に、乳酸菌の生育は、pHが 5.0以下になると停滞するが、乳酸生成はその後も持続するため、製品のpHはさらに低下し、4.4以下になると急激に強い酸味を感じるようになり、商品価値が失われてしまう。乳酸菌数が多いと生成する乳酸量が多くなり、短期間で酸味を呈する。このため、ドイツのクワルクの賞味期間は、乳酸菌を含有する日本のヨーグルトと同じく２週間前後である。
【０００４】
一方、日本では、製造工程中で、一般微生物の殺菌を目的として加熱処理を行うことが普通であり、スターターとして添加した乳酸菌は、この処理によりほとんどが死滅する。これにより、製品中に乳酸菌がほとんど生残せず、酸味の増加が起きにくく、賞味期間を非常に長くすることができる。
すなわち、現在市販されているフレッシュチーズは、乳酸菌が多く生残し、賞味期間が短いフレッシュチーズ、あるいは乳酸菌がほとんど生残せず、賞味期間が長いフレッシュチーズのいずれかである。
【０００５】
近年、乳酸菌は、人間の健康に寄与することから、消費者は、その乳酸菌を含有した飲食品を求める傾向にある。フレッシュチーズにおいても例外ではなく、乳酸菌が生残した製品が好まれるようになってきているが、賞味期間が短いのが欠点であった。このような現状から、乳酸菌が生残しているにもかかわらず長期間保存できるようなフレッシュチーズの開発が求められていた。
【０００６】
【発明が解決しようとする課題】
本発明は、長期間保存しても乳酸菌が高い生菌数で生残しており、かつ酸味が増加していないフレッシュチーズを提供することを課題とする。
【０００７】
【課題を解決するための手段】
本発明者らは、上記の課題を解決するために鋭意研究を行ってきたところ、フレッシュチーズの製造工程で、乳原料にスターター乳酸菌及びレンネットを添加した後、発酵させて得られた凝乳を加熱殺菌することにより、スターターとして添加した乳酸菌を死滅させた後、低温で保存しても死滅しにくい乳酸菌の凍結菌体及び／又は凍結乾燥菌体を添加し、均一になるまで混合することによって、長期間保存しても乳酸菌が高い生菌数で生残し、かつ酸味が増加していないフレッシュチーズが得られることを見出し、本発明を完成するに至った。
【０００８】
【発明の実施の形態】
本発明のフレッシュチーズは、熟成をさせないさっぱりした風味の乳酸菌が生残しているチーズであり、例えば、クワルク、クリームチーズ、マスカルポーネ等のフレッシュチーズである。
【０００９】
本発明では、凝乳を加熱殺菌することにより、スターターとして添加した乳酸菌を死滅させた後、乳酸菌の凍結菌体や凍結乾燥菌体をそのままの状態あるいはクリームや脱脂乳等の乳由来素材に分散させた状態で添加し、混合する。
乳酸菌の凍結菌体や凍結乾燥菌体をそのままの状態あるいはクリームや脱脂乳等の乳由来素材に分散させた状態で添加すると、乳酸菌は増殖しないが死滅もしにくいという、活動を停止した状態であるため、フレッシュチーズ製造後の低温保存中においても、その状態を維持し、培養した乳酸菌を冷蔵保存したもの等を添加した場合と比較して死滅速度が遅くなり、結果として保存中の生菌数の低下が抑制される。また、乳酸菌が活動を停止した状態であると、乳酸も生成されないため、酸味も増加しない。
【００１０】
添加する乳酸菌数については、目標とする保存期間及び生菌数により、適宜決定すればよい。例えば、10℃で90日間保存すると、生菌数が添加時の約1/100に低下することから、90日間の保存期間で106cfu/g以上の生菌数を得るためには、108cfu/g以上の菌を添加すればよい。
以下に実施例を示し、本発明をより詳細に説明する。
【００１１】
【実施例１】
加熱殺菌（93℃、15秒間）した脱脂乳に、乳酸菌スターターとレンネットを添加して発酵（28℃、16時間）させた後、60℃に加熱しスターター乳酸菌を死滅させた。この発酵物を30℃まで冷却した後、クワルクセパレーター（ウエストファリア社製）を用いてカードを分離した。また、市販の乳酸菌ＤＶＳスターター（凍結菌体、ハンセン社製）を加熱殺菌（85℃、5分間）したクリームに混合し、乳酸菌含有クリームを得た。この乳酸菌含有クリームを上記カードに108 及び107 cfu/g の生菌数となるようにそれぞれ添加して十分に混合して本発明品のフレッシュチーズ（2種類）を製造した。
なお、対照として、乳酸菌ＤＶＳスターターの代わりに、培養後凍結せずに冷蔵保存した乳酸菌を用いて乳酸菌含有クリームを調製し、カードに107 cfu/g の生菌数となるように添加して、同様の方法で対照品のフレッシュチーズを製造した。
【００１２】
得られた本発明品及び対照品のフレッシュチーズを、それぞれ容器に充填して10℃で90日間保存し、15日毎にサンプリングして、各サンプル中の乳酸菌生菌数を測定し、保存中の生菌数の変化を調べた。その結果を図１に示す。
【００１３】
これによると、対照品中の生菌数は、急激に減少し、60日以降は殆ど検出されなかったのに対して、本発明品の生菌数は、いずれも減少はしたが、90日間保存しても添加時の約 1/100の生菌数を維持していた。このことは、凍結した乳酸菌を用いることにより、長期間保存しても乳酸菌が多く生残したフレッシュチーズが得られることを示している。また、乳酸菌の添加量に関わらず、生菌数の減少割合はほぼ一定であり、目標とする保存期間及び生菌数に応じて乳酸菌の添加量を調節すればよいことが分かった。
【００１４】
【実施例２】
市販の乳酸菌ＤＶＳスターター（凍結乾燥菌体、ハンセン社製）を加熱殺菌（85℃、5分間）したクリームに0.0002、0.002及び0.02重量％それぞれ添加して混合し、3種類の乳酸菌含有クリームを得た。これらの乳酸菌含有クリームを実施例１と同様の方法で得られたカードに1:5の割合で添加して十分に混合して本発明品のフレッシュチーズ（3種類）を製造した。
【００１５】
得られた本発明品のフレッシュチーズを、それぞれ容器に充填して10℃で112日間保存し、0、35、70、112日にサンプリングして、各サンプル中の乳酸菌生菌数及びpHを測定し、保存中の生菌数及びpHの変化を調べた。その結果を図２（生菌数）及び図３（pH）に示す。
【００１６】
これによると、生菌数は、いずれも減少はしたが、112日間保存しても添加時の約 1/100の生菌数を維持していた。このことは、凍結乾燥した乳酸菌を用いることにより、長期間保存しても乳酸菌が多く生残したフレッシュチーズが得られることを示している。また、乳酸菌の添加量に関わらず、生菌数の減少割合はほぼ一定であり、目標とする保存期間及び生菌数に応じて乳酸菌の添加量を調節すればよいことが分かった。
【００１７】
pHは、112日間の保存中、ほとんど変化なく約4.45を維持しており、乳酸菌による酸生成がほとんど起こっておらず、酸味の増加が見られないことを示している。さらに、これらのサンプルについて官能評価も実施したが、保存開始時と比較して、酸味の増加は認められなかった。
【００１８】
【発明の効果】
本発明のフレッシュチーズは、長期間保存しても乳酸菌が多く生残し、かつ酸味が増加しないフレッシュチーズであり、本発明により健康イメージの強い乳酸菌が生残していながら酸味がなく新鮮な風味を長期間保持したフレッシュチーズを供給することができる。
【図面の簡単な説明】
【図１】実施例１における保存中の乳酸菌生菌数の変化を示す。
【図２】実施例２における保存中の乳酸菌生菌数の変化を示す。
【図３】実施例２における保存中のpHの変化を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fresh cheese in which lactic acid bacteria survive with a high viable count even when stored for a long period of time, and the sourness does not increase, and a method for producing the same.
[0002]
[Prior art]
In the production of natural cheese, lactic acid bacteria are added as a starter, and together with rennet, it contributes to curdling and whey discharge by lactic acid production, growth control of contaminating bacteria, etc., and cheese flavor by decomposition of protein and fat etc. Has also contributed. Therefore, lactic acid bacteria are usually alive in cheese.
Natural cheeses are classified into hard, semi-hard cheeses and mold cheeses that have a rich flavor when ripened, and fresh cheeses that have a fresh flavor that has not been ripened. In general, lactic acid bacteria added as a starter survive in fresh cheese, and since the lactic acid bacteria produce lactic acid during storage, it has a defect that the flavor becomes sour like yoghurt.
[0003]
For example, in the production of quark in Germany, the heat-sterilized treatment of curd milk generated during the production process is not performed, so that the lactic acid bacteria added as a starter are hardly killed, and the number of lactic acid bacteria in the product is very large. In general, the growth of lactic acid bacteria is stagnant when the pH falls below 5.0, but the production of lactic acid continues thereafter, so the pH of the product further decreases, and when the pH drops below 4.4, the product suddenly feels a strong acidity, resulting in a commercial value. Will be lost. When the number of lactic acid bacteria is large, the amount of lactic acid produced increases, and the acidity is exhibited in a short period of time. For this reason, the shelf life of German quarks is around two weeks, similar to Japanese yogurt containing lactic acid bacteria.
[0004]
On the other hand, in Japan, heat treatment is usually performed during the production process for the purpose of sterilizing general microorganisms, and most of lactic acid bacteria added as a starter are killed by this treatment. As a result, almost no lactic acid bacteria survive in the product, the acidity hardly increases, and the shelf life can be very long.
That is, the fresh cheese currently on the market is either a fresh cheese with a lot of lactic acid bacteria surviving and having a short shelf life, or a fresh cheese with little lactic acid bacteria surviving and having a long shelf life.
[0005]
In recent years, since lactic acid bacteria contribute to human health, consumers tend to demand foods and drinks containing the lactic acid bacteria. Fresh cheese is no exception, and products in which lactic acid bacteria survive have come to be preferred, but the short shelf life has been a drawback. Under such circumstances, there has been a demand for the development of fresh cheese that can be stored for a long period of time despite the survival of lactic acid bacteria.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a fresh cheese in which lactic acid bacteria survive with a high viable count even when stored for a long period of time, and the acidity does not increase.
[0007]
[Means for Solving the Problems]
The present inventors have conducted intensive research to solve the above problems, and in the fresh cheese manufacturing process, after adding starter lactic acid bacteria and rennet to the milk raw material, the milk curd obtained by fermentation After killing the lactic acid bacteria added as a starter by heat sterilization, add frozen cells and / or freeze-dried cells of lactic acid bacteria that are difficult to kill even if stored at low temperature, and mix until uniform Thus, even when stored for a long period of time, lactic acid bacteria survived with a high viable count and fresh cheese that does not increase the acidity can be obtained, and the present invention has been completed.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The fresh cheese of the present invention is a cheese in which a refreshing lactic acid bacterium that does not ripen survives, for example, fresh cheese such as quark, cream cheese, mascarpone, and the like.
[0009]
In the present invention, the lactic acid bacteria added as a starter are killed by heat sterilization of the curd, and then the lactic acid bacteria frozen cells or freeze-dried cells are dispersed as they are or in a milk-derived material such as cream or skim milk. Add and mix as is.
When frozen lactic acid bacteria or freeze-dried microbial cells are added as they are or dispersed in milk-derived materials such as cream or skim milk, the lactic acid bacteria do not grow but are not easily killed. Therefore, even during low-temperature storage after production of fresh cheese, its state is maintained, and the killing rate is slow compared to the case where cultivated lactic acid bacteria are stored refrigerated, resulting in the number of viable bacteria being stored. Is suppressed. In addition, when the activity of the lactic acid bacteria is stopped, lactic acid is not produced, so the acidity does not increase.
[0010]
What is necessary is just to determine suitably about the number of lactic acid bacteria to add with the target storage period and the number of living bacteria. For example, when stored at 10 ° C. for 90 days, the number of viable bacteria decreases to about 1/100 of the addition, so in order to obtain a viable cell count of 10 6 cfu / g or more in a 90-day storage period, Add 8 cfu / g or more of bacteria.
The following examples illustrate the present invention in more detail.
[0011]
[Example 1]
Lactic acid bacteria starter and rennet were added to skim milk pasteurized by heat sterilization (93 ° C., 15 seconds) and fermented (28 ° C., 16 hours), and then heated to 60 ° C. to kill the starter lactic acid bacteria. After cooling this fermented product to 30 degreeC, the card | curd was isolate | separated using the quark separator (made by Westfalia). Also, a commercially available lactic acid bacteria DVS starter (frozen cells, manufactured by Hansen Co., Ltd.) was mixed with a heat-sterilized cream (85 ° C., 5 minutes) to obtain a lactic acid bacteria-containing cream. The lactic acid bacteria-containing cream was added to the curd so as to have viable cell counts of 10 8 and 10 7 cfu / g, and mixed well to produce fresh cheese (two types) of the present invention.
As a control, instead of lactic acid bacteria DVS starter, a lactic acid bacteria-containing cream was prepared using lactic acid bacteria that had been refrigerated and stored after freezing, and added to the card so that the viable cell count was 10 7 cfu / g. In the same manner, a control fresh cheese was produced.
[0012]
The obtained fresh cheese of the present invention product and the control product were filled in containers and stored at 10 ° C. for 90 days, sampled every 15 days, the number of viable lactic acid bacteria in each sample was measured, Changes in the number of viable bacteria were examined. The result is shown in FIG.
[0013]
According to this, the number of viable bacteria in the control product decreased sharply and was hardly detected after 60 days, whereas the number of viable cells in the product of the present invention decreased, but it was 90 days. Even after storage, the number of viable bacteria was maintained at about 1/100 at the time of addition. This indicates that by using frozen lactic acid bacteria, a fresh cheese in which many lactic acid bacteria survived even if stored for a long period of time can be obtained. In addition, it was found that the rate of decrease in the number of viable bacteria was almost constant regardless of the amount of lactic acid bacteria added, and the amount of lactic acid bacteria added could be adjusted according to the target storage period and the number of viable bacteria.
[0014]
[Example 2]
Commercially available lactic acid bacteria DVS starter (freeze-dried cells, manufactured by Hansen Co., Ltd.) was added to and mixed with 0.0002, 0.002 and 0.02 wt. It was. These lactic acid bacteria-containing creams were added to the curd obtained in the same manner as in Example 1 at a ratio of 1: 5 and mixed well to produce fresh cheese (3 types) of the present invention.
[0015]
The obtained fresh cheese of the present invention is filled in each container and stored at 10 ° C. for 112 days, sampled on 0, 35, 70, and 112 days, and the number of viable lactic acid bacteria and pH in each sample are measured. Then, changes in the number of viable bacteria and pH during storage were examined. The results are shown in FIG. 2 (viable cell count) and FIG. 3 (pH).
[0016]
According to this, the number of viable bacteria decreased, but the viable cell count maintained about 1/100 at the time of addition even after storage for 112 days. This indicates that by using lyophilized lactic acid bacteria, fresh cheese can be obtained in which many lactic acid bacteria survived even if stored for a long period of time. In addition, it was found that the rate of decrease in the number of viable bacteria was almost constant regardless of the amount of lactic acid bacteria added, and the amount of lactic acid bacteria added could be adjusted according to the target storage period and the number of viable bacteria.
[0017]
The pH remained at about 4.45 with little change during 112 days of storage, indicating that little acid production by lactic acid bacteria occurred and no increase in sourness was observed. Furthermore, sensory evaluation was also performed on these samples, but no increase in sourness was observed compared to when the samples were stored.
[0018]
【The invention's effect】
The fresh cheese of the present invention is a fresh cheese in which many lactic acid bacteria survive even if stored for a long period of time, and the sourness does not increase. Fresh cheese kept for a period can be supplied.
[Brief description of the drawings]
1 shows changes in the number of live lactic acid bacteria during storage in Example 1. FIG.
2 shows changes in the number of live lactic acid bacteria during storage in Example 2. FIG.
FIG. 3 shows changes in pH during storage in Example 2.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000093359A JP4177951B2 (en) | 2000-03-30 | 2000-03-30 | New fresh cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000093359A JP4177951B2 (en) | 2000-03-30 | 2000-03-30 | New fresh cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001275564A JP2001275564A (en) | 2001-10-09 |
| JP4177951B2 true JP4177951B2 (en) | 2008-11-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000093359A Expired - Fee Related JP4177951B2 (en) | 2000-03-30 | 2000-03-30 | New fresh cheese |
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| JP (1) | JP4177951B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI389645B (en) * | 2005-05-25 | 2013-03-21 | Suntory Holdings Ltd | The method of treating raw beans with controlled pH |
| CN101340818B (en) * | 2005-12-21 | 2012-10-10 | 株式会社明治 | Processed cheese and method for production thereof |
| JP5800328B2 (en) * | 2007-09-27 | 2015-10-28 | 株式会社明治 | Method for producing ripened natural cheese |
| SE0900826A1 (en) * | 2009-06-18 | 2010-10-19 | Tetra Laval Holdings & Finance | Method for making a yogurt-based product |
| CN102480981B (en) * | 2009-09-03 | 2014-01-29 | 高梨乳业株式会社 | Method for producing pasteurized fresh cheese |
| JP5754793B2 (en) * | 2009-11-27 | 2015-07-29 | 雪印メグミルク株式会社 | Natural cheese |
| CN102695424B (en) * | 2010-01-14 | 2015-08-19 | 株式会社明治 | Cheese containing useful microorganism and manufacture method thereof |
| CN111543489A (en) * | 2020-05-22 | 2020-08-18 | 西藏农牧学院 | Preparation process of flavored triton |
-
2000
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| JP2001275564A (en) | 2001-10-09 |
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