JP5184095B2 - プロセスチーズ類の製造方法 - Google Patents
プロセスチーズ類の製造方法 Download PDFInfo
- Publication number
- JP5184095B2 JP5184095B2 JP2007551141A JP2007551141A JP5184095B2 JP 5184095 B2 JP5184095 B2 JP 5184095B2 JP 2007551141 A JP2007551141 A JP 2007551141A JP 2007551141 A JP2007551141 A JP 2007551141A JP 5184095 B2 JP5184095 B2 JP 5184095B2
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- JP
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- Prior art keywords
- lactic acid
- cheese
- acid bacteria
- raw material
- cheeses
- 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.)
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- 238000000034 method Methods 0.000 title claims description 103
- 230000008569 process Effects 0.000 title claims description 89
- 238000004519 manufacturing process Methods 0.000 title claims description 56
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 400
- 241000894006 Bacteria Species 0.000 claims description 231
- 235000014655 lactic acid Nutrition 0.000 claims description 200
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- 235000014059 processed cheese Nutrition 0.000 claims description 73
- 238000002844 melting Methods 0.000 claims description 58
- 230000008018 melting Effects 0.000 claims description 49
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- 239000007788 liquid Substances 0.000 description 32
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 229910017086 Fe-M Inorganic materials 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
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- 229940017800 lactobacillus casei Drugs 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
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Images
Classifications
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- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
-
- 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
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Description
請求項8に係る発明は、製造されたプロセスチーズ類は、保存温度10℃で4ケ月の保存後に、前記添加された乳酸菌が、前記添加時の1/100の生菌数で維持されていることを特徴とする請求項1乃至7のいずれか一項に記載のプロセスチーズ類の製造方法である。
請求項9に係る発明は、前記乳酸菌の添加から製造されたプロセスチーズ類を製品として冷蔵保存するまでの温度条件が、前記添加された乳酸菌の生菌数を5桁まで減少させる熱履歴以下で管理されることを特徴とする請求項1乃至8のいずれか一項に記載のプロセスチーズ類の製造方法である。
12 チーズ原料
13 乳酸菌液
14 加熱溶融工程
15 殺菌工程
16 充填工程
17 添加工程
18 シール工程
19 冷却工程
20 外包装
21 急冷工程
Claims (9)
- プロセスチーズ類の製造に用いるチーズ原料の加熱溶融を行う第1の工程と、加熱溶融後の流動性を有している状態の前記チーズ原料にインライン混合で乳酸菌を添加する第2の工程とを有することを特徴とするpH4.5以上でpH5.0未満のプロセスチーズ類の製造方法。
- 前記インライン混合で使用される混合機が、ダイナミックミキサー又はバイブロミキサーであることを特徴とする請求項1記載のプロセスチーズ類の製造方法。
- 前記インライン混合で使用される混合機への輸送管を介した前記チーズ原料の移送に偏心円板ポンプ又は低脈動ポンプを用いることを特徴とする請求項2記載のプロセスチーズ類の製造方法。
- 前記第1の工程と前記第2の工程との間に、加熱溶融後の前記チーズ原料を、流動性を維持している所定の温度に冷却する冷却工程を設けたことを特徴とする請求項1乃至3のいずれか一項に記載のプロセスチーズ類の製造方法。
- 前記第2の工程の後に、乳酸菌が添加された前記チーズ原料を所定の形態に成形することを特徴とする請求項1乃至4のいずれか一項に記載のプロセスチーズ類の製造方法。
- 前記所定の形態がポーションタイプ(6Pタイプ)形状、スライス形状、球体形状、ベビータイプ又は直方体形状であることを特徴とする請求項5記載のプロセスチーズ類の製造方法。
- 前記添加される乳酸菌が生菌を10000cfu/g以上で含む乳酸菌であることを特徴とする請求項1乃至6のいずれか一項に記載のプロセスチーズ類の製造方法。
- 製造されたプロセスチーズ類は、保存温度10℃で4ケ月の保存後に、前記添加された乳酸菌が、前記添加時の1/100の生菌数で維持されていることを特徴とする請求項1乃至7のいずれか一項に記載のプロセスチーズ類の製造方法。
- 前記乳酸菌の添加から製造されたプロセスチーズ類を製品として冷蔵保存するまでの温度条件が、前記添加された乳酸菌の生菌数を5桁まで減少させる熱履歴以下で管理されることを特徴とする請求項1乃至8のいずれか一項に記載のプロセスチーズ類の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007551141A JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
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JP2005368613 | 2005-12-21 | ||
JP2005368613 | 2005-12-21 | ||
PCT/JP2006/325478 WO2007072901A1 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類及びその製造方法 |
JP2007551141A JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
Related Child Applications (1)
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JP2012188472A Division JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Publications (2)
Publication Number | Publication Date |
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JPWO2007072901A1 JPWO2007072901A1 (ja) | 2009-06-04 |
JP5184095B2 true JP5184095B2 (ja) | 2013-04-17 |
Family
ID=38188676
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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JP2007551141A Active JP5184095B2 (ja) | 2005-12-21 | 2006-12-21 | プロセスチーズ類の製造方法 |
JP2012188472A Active JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Family Applications After (1)
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JP2012188472A Active JP5635570B2 (ja) | 2005-12-21 | 2012-08-29 | プロセスチーズ類の製造方法 |
Country Status (5)
Country | Link |
---|---|
JP (2) | JP5184095B2 (ja) |
KR (1) | KR101380239B1 (ja) |
CN (1) | CN101340818B (ja) |
HK (1) | HK1124731A1 (ja) |
WO (1) | WO2007072901A1 (ja) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101020329B1 (ko) | 2008-04-23 | 2011-03-08 | 남양유업 주식회사 | 풍미 및 저장성이 향상된 가공치즈제조방법 |
FR2936131B1 (fr) * | 2008-09-24 | 2011-01-14 | Bongrain Sa | Procede et installation de preparation d'un fromage ou d'une specialite fromagere, et produits obtenus |
SE533537C2 (sv) * | 2009-06-18 | 2010-10-19 | Tetra Laval Holdings & Finance | Metod för framställning av en yoghurtbaserad produkt |
JP5754793B2 (ja) * | 2009-11-27 | 2015-07-29 | 雪印メグミルク株式会社 | ナチュラルチーズ |
CN102695424B (zh) * | 2010-01-14 | 2015-08-19 | 株式会社明治 | 含有有用微生物的干酪及其制造方法 |
IN2014MN01478A (ja) | 2012-02-23 | 2015-07-03 | Meiji Co Ltd | |
CN113396990B (zh) * | 2020-03-16 | 2023-10-20 | 内蒙古蒙牛乳业(集团)股份有限公司 | 再制干酪及其制备方法 |
CN114258957A (zh) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | 一种活菌再制奶酪棒及其制备方法 |
CN115039816A (zh) * | 2022-05-18 | 2022-09-13 | 上海妙可蓝多生物技术研发有限公司 | 含活性益生菌的奶酪棒及其制备方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63146748A (ja) * | 1986-07-14 | 1988-06-18 | Kyodo Nyugyo Kk | 発酵乳の製造方法 |
JPH04304844A (ja) * | 1991-03-29 | 1992-10-28 | Snow Brand Milk Prod Co Ltd | 鉄分強化チーズ類及びその製造方法 |
JPH09191854A (ja) * | 1996-03-11 | 1997-07-29 | Advance Co Ltd | コレステロール低下剤を含有する飲食物 |
JP2001275564A (ja) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | 新規フレッシュチーズ |
JP2002516671A (ja) * | 1998-05-29 | 2002-06-11 | エンタープライズ・アイルランド | 生菌チーズの製造法 |
JP4278157B2 (ja) * | 2004-06-14 | 2009-06-10 | 明治乳業株式会社 | プロセスチーズ類の製造法 |
JP4375757B2 (ja) * | 2009-02-09 | 2009-12-02 | 明治乳業株式会社 | プロセスチーズ類 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005151943A (ja) * | 2003-11-28 | 2005-06-16 | Koiwai Nyugyo Kk | レアチーズケーキタイプの菓子の製造方法 |
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2006
- 2006-12-21 CN CN2006800484677A patent/CN101340818B/zh not_active Expired - Fee Related
- 2006-12-21 JP JP2007551141A patent/JP5184095B2/ja active Active
- 2006-12-21 WO PCT/JP2006/325478 patent/WO2007072901A1/ja active Application Filing
- 2006-12-21 KR KR1020087011483A patent/KR101380239B1/ko active IP Right Grant
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2009
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JPS63146748A (ja) * | 1986-07-14 | 1988-06-18 | Kyodo Nyugyo Kk | 発酵乳の製造方法 |
JPH04304844A (ja) * | 1991-03-29 | 1992-10-28 | Snow Brand Milk Prod Co Ltd | 鉄分強化チーズ類及びその製造方法 |
JPH09191854A (ja) * | 1996-03-11 | 1997-07-29 | Advance Co Ltd | コレステロール低下剤を含有する飲食物 |
JP2002516671A (ja) * | 1998-05-29 | 2002-06-11 | エンタープライズ・アイルランド | 生菌チーズの製造法 |
JP2001275564A (ja) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | 新規フレッシュチーズ |
JP4278157B2 (ja) * | 2004-06-14 | 2009-06-10 | 明治乳業株式会社 | プロセスチーズ類の製造法 |
JP4375757B2 (ja) * | 2009-02-09 | 2009-12-02 | 明治乳業株式会社 | プロセスチーズ類 |
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KR20080085829A (ko) | 2008-09-24 |
KR101380239B1 (ko) | 2014-04-01 |
JPWO2007072901A1 (ja) | 2009-06-04 |
JP5635570B2 (ja) | 2014-12-03 |
JP2012228273A (ja) | 2012-11-22 |
WO2007072901A1 (ja) | 2007-06-28 |
CN101340818B (zh) | 2012-10-10 |
HK1124731A1 (en) | 2009-07-24 |
CN101340818A (zh) | 2009-01-07 |
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