JP5535619B2 - Natural cheese manufacturing method - Google Patents

Description

  The present invention relates to a technique for producing natural cheese, and more particularly to a technique for reducing the size of a natural cheese production apparatus and increasing the efficiency of the production process.

  A starter for producing cheese is usually stored in a frozen state or a lyophilized state. The frozen bacteria and freeze-dried bacteria are subcultured using reduced skim milk (reduced solution of skimmed milk powder) and milk for cheese to grow and scale up lactic acid bacteria to prepare a starter for actual production. To do. The prepared starter is added to cheese milk at 1 to 2% by weight, and rennet is further added to form a curd (Non-patent Document 1).

  At this time, since the activity of acid production is low in the starter immediately after being added to the milk for cheese, a pre-ripening step is provided for the purpose of increasing this activity to a predetermined level. Moreover, the culture | cultivation temperature and culture | cultivation time for preparing a starter differ with kinds of lactic acid bacteria.

  A general method for producing natural cheese will be described with reference to an example of processing conditions thereof. For example, cheese starters are prepared by culturing lactic acid bacteria at 35 ° C. for about 16 hours using reduced skim milk (solid content concentration: 9% by weight) as a culture solution. This starter is added to cheese milk at 2% by weight and pre-ripened at 35 ° C. for 30-60 minutes. Then, rennet is added to the pre-ripened cheese milk to form a curd. After the card is formed, cutting or molding is performed as necessary.

  In other words, in the manufacture of natural cheese, after adjusting the fat concentration of raw material milk and sterilizing it, adding a lactic acid bacteria starter to the raw material milk (milk for cheese) and holding it at a predetermined temperature for a predetermined time, The pH is adjusted to be acidic. The holding at the predetermined temperature and the predetermined time includes a step of stabilizing the acid production activity of the starter as a step before lowering the milk for cheese to a predetermined pH.

  For example, in soft type cheeses such as Camembert and Brie, adding a starter to cheese milk, lowering the pH to about 6.4 and then adding rennet reduces the pH in a short time, A card with good feeling is formed (Non-patent Document 2).

  At this time, in the production of soft type cheese, as a pre-ripening step, after adding a starter to cheese milk, it is held at about 30 to 40 ° C. for 30 minutes to 1 hour, or about 5 to 10 ° C. (refrigerated state), The activity of acid production of lactic acid bacteria is enhanced by holding it for more than half a day (Non-patent Document 3).

  Here, the change (decrease) in the pH of cheese milk greatly affects the physical properties (quality) of the curd. Then, the acid production activity of the starter affects the pH change, that is, the pre-ripening process. By stabilizing the pre-ripening process and controlling the change in pH to be constant, the physical properties of the card can be managed to be constant. As a result, the moisture and calcium contents of the card are appropriately adjusted, and a card with a soft and smooth texture can be obtained.

  On the other hand, if the activity of acid production of the starter cannot be controlled to a certain level, it becomes difficult to manage the physical properties of the card to a certain level. Furthermore, if the pre-ripening process cannot be stabilized, the production time cannot be managed uniformly, and automatic control and mass production become difficult. Thus, in the production of natural cheese, it is very important to stabilize the activity of the starter acid production and stabilize the pre-ripening process.

CHEESE Chemistry, Physics and Microbiology ThirdEdition Volume 1, General Aspects. Edited by Patrick F. F. Paul L H .; M.M. , Timothy M. et al. C. , And Timothy P. G. CHEESE Chemistry, Physics and Microbiology Third Edition Volume 2, Major Cheese Groups. Edited by Patrick F. F. Paul L H .; M.M. , Timothy M. et al. C. , And Timothy P. G. Chees making. Edited by A. Eck.

  When the curd is formed batch-wise (batch type), as described above, after adding a starter to cheese milk, hold at a predetermined temperature for a long time (predetermined time) until the acid production activity of the starter increases. A pre-ripening step is provided. After a predetermined time has elapsed in the pre-ripening step, rennet is added, and the pH is lowered in a short time to form a card.

  On the other hand, when forming a card | curd by a continuous type, it is difficult to provide the pre-ripening process hold | maintained with predetermined temperature and long time (predetermined time). For example, as a method for making the pre-ripening step continuous, it is conceivable to add a starter to cheese milk and then hold it for a long time using a long-distance pipe (tube).

  However, when such a long-distance pipe is provided, the installation area for the pre-ripening process, the capital investment cost, etc. increase, and at the same time, the entire manufacturing process becomes complicated and it becomes difficult to manage the physical properties of the card uniformly. Specifically, when the equipment is stopped while the cheese is being manufactured continuously, if the milk for cheese is held in the pipe as it is, the pre-ripening process takes a long time for the stop time, Problems such as inability to control the activity of acid production to a certain level occur.

  Thus, it is unrealistic to make the pre-ripening treatment holding time as long as the batch type (batch type) in the production of continuous cheese. For this reason, it is necessary to simplify or omit the pre-ripening process and adapt the pre-ripening process to a continuous card forming machine. For this purpose, it is necessary to increase the acid production activity of the starter in some way. is there.

  The activity of starter acid production is expected to increase in proportion to the number of lactic acid bacteria. Therefore, even when the pre-ripening step is omitted, the pH of the cheese milk is increased at the same rate as before by increasing the capacity (weight) of the starter and increasing the number of lactic acid bacteria added to the cheese milk. There is a possibility of change (decrease).

  However, if the capacity of the starter added to the milk for cheese is increased too much, the pH may suddenly change (decrease) after the addition of rennet, and curds may be formed with different physical properties from the conventional one. . Moreover, if the capacity of the starter is increased too much, the flavor may affect the milk for cheese, and the flavor of the curd may be deteriorated. That is, there is a concern that increasing the capacity of the starter added to cheese milk will adversely affect the physical properties and flavor of the curd.

The natural cheese manufacturing method of the present invention includes a starter preparation step for preparing a starter with increased acid production activity, a step of adding a starter prepared by the starter preparation step to cheese milk, and a starter added. Adding rennet to cheese milk without going through a pre-ripening step, and the starter preparing step includes adding a yeast extract to reduced skim milk to produce a culture solution, and the culture solution And a concentration adjusting step for increasing the concentration of lactic acid bacteria in the culture solution, wherein the concentration adjusting step uses a neutralization culture method, and a predetermined culture time After a lapse of time , a predetermined amount of neutralizing agent is continuously added at a predetermined addition rate that does not coagulate the culture solution .

Moreover, the manufacturing method of the natural cheese of this invention adds the starter which prepares the starter which increased the activity of acid production, and the starter prepared by the said starter preparation process to the milk for the 1st cheese for pre-ripening processing The pre-ripening step of pre-ripening, the step of adding the pre-ripened first cheese milk to the second cheese milk for cheese production, and the first cheese milk added. 2 adding rennet to milk for cheese, and the starter preparing step includes adding yeast extract to reduced skim milk to produce a culture solution, and adding lactic acid bacteria to the culture solution and culturing. And a concentration adjustment step for increasing the concentration of lactic acid bacteria in the culture solution. The concentration adjustment step uses a neutralization culture method, and after the predetermined culture time has elapsed, the culture solution Solidify There at a predetermined addition rate, a predetermined amount of the neutralizing agent is added continuously.

  Thereby, it became possible to reduce the manufacturing equipment of natural cheese and to improve processing efficiency. In addition, even in a continuous natural cheese manufacturing apparatus, the manufacturing process can be smoothly advanced.

  Furthermore, in the present invention, a starter having higher acid production activity is used by increasing the concentration of lactic acid bacteria in the culture solution. Thereby, it became possible to maintain the same effect as the pre-ripening treatment for a long time exceeding 60 minutes.

  Therefore, the objective of this invention is providing the manufacturing method of the natural cheese which hold | maintained the quality similar to the past, simplifying or abbreviate | omitting a pre-ripening process in natural cheese manufacture.

  Objects, features, aspects and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

It is a figure which shows the manufacturing system of the continuous type cheese which simplified the pre-ripening process. It is a figure which shows the effect of beer yeast extract addition with respect to a culture solution. It is a figure which shows the time-dependent change of pH at the time of simplifying a pre-ripening process. It is a figure which shows the manufacturing system of the continuous type cheese which made the pre-ripening process abbreviate | omitted. It is a figure which shows the manufacturing system of the continuous type cheese which made the pre-ripening process abbreviate | omitted. It is a figure which shows the time-dependent change of pH at the time of omitting a pre-ripening process. It is a figure which shows the effect of buffer addition with respect to a culture solution. It is a figure which shows the effect of the neutralizing agent addition with respect to a culture solution.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

<Embodiment 1: The manufacturing method of the natural cheese which simplified the pre-ripening process>
In this Embodiment, it decided to simplify the pre-ripening process in the manufacturing process of natural cheese. And in order to simplify the pre-ripening process, the starter which improved the activity of acid production was prepared.

  A method for preparing a starter with increased acid production activity will be described. A yeast extract was added to the reduced skim milk in an appropriate amount as a growth promoting substance for lactic acid bacteria to produce a culture solution. And using this culture solution, lactic acid bacteria were cultured at 35 degreeC and about 2.5 to 3.5 hours, culture | cultivation was complete | finished in the middle of the logarithmic growth phase, and the starter with high activity of acid production was prepared. This starter has a low lactic acid concentration.

  In order to increase the acid production activity of the starter, it was sufficient to add yeast extract to the culture broth at 0.1% by weight or more. However, in order to increase the acid production activity of the starter to a practical level, it was necessary to add yeast extract at 0.2 wt% or more to the culture solution. On the other hand, if there is too much yeast extract, there is concern about adverse effects on the physical properties and flavor of the curd, so it is considered appropriate to add the yeast extract to the culture broth at 0.5% by weight or less.

  In actual cheese production, the starter produced by the above method was mixed with cheese milk in a weight ratio of 1: 1 and pre-ripened at 40 to 45 ° C. for 15 to 60 minutes. In other words, conventionally, the starter and the milk for cheese were mixed at a ratio of 1:50 by weight ratio and pre-ripened, but in this embodiment, only a part of the cheese milk is used. It is used and pre-ripened. Thus, the pre-ripening treatment is performed using a very small amount of cheese milk, and the pre-ripening treatment is greatly simplified.

  Further, this pre-ripened cheese milk was added to untreated cheese milk (sterilized milk not including a starter) at 4% by weight.

  In the present embodiment, the starter and cheese milk are mixed at a weight ratio of approximately 1: 1 and pre-ripened, but this pre-ripening is appropriately referred to as “1: 1 pre-ripening” in later explanation. I will call it. At this time, specifically, the starter and the milk for cheese are preferably 1: 2 to 2: 1, more preferably 1: 1.5 to 1.5: 1, and still more preferably 1: 1.2 to 1.2. : 1 by weight mixing and pre-ripening treatment. On the other hand, as described above, a conventional method in which starter and milk for cheese are mixed at a ratio of 1:50 or the like and pre-ripened is referred to as “normal pre-ripening”. Usually, pre-ripening is a method in which, for example, a starter is added to cheese milk at 2% by weight as described above, and pre-ripening is performed at 35 ° C. for 30 to 60 minutes.

  Thus, when the pre-ripening process was simplified and rennet was added, pH of cheese milk fell similarly to the past. At this time, the weight that must be pre-ripened with milk for cheese is about 1/50 of the conventional general method. In the subsequent steps, cards are formed as in the conventional case, and cutting and molding are performed.

  By the way, if the pre-ripened cheese milk is stored in a tank or the like in a refrigerated state, its activity can be maintained for about 7 hours. Therefore, operations such as adding the cheese milk to the untreated cheese milk in a continuous manner are possible.

<Example 1>
FIG. 1 is a schematic view of a production system for continuously producing natural cheese by a simplified pre-ripening treatment. In this example, the starter and cheese milk were mixed at a weight ratio of 1: 1, and pre-ripening treatment (“1: 1 pre-ripening”) was performed.

  First, sterilized milk used for the bulk starter is fed from the sterilized milk tank 11 to the bulk fermenter 12. In the bulk fermenter 12, as described above, the yeast extract is added to the sterilized milk to produce a culture solution, and the starter is added to the culture solution to perform culture. This culture is terminated in the middle of the logarithmic growth phase, and a starter having high acid production activity is prepared.

  Next, the total amount of the starter with increased acid production activity is fed to the pre-ripening tank 13. Further, the sterilized milk used for pre-ripening is fed from the sterilized milk tank 11 to the pre-ripening tank 13. As described above, at this time, the weight ratio between the starter and the pasteurized milk is 1: 1. In the pre-ripening tank 13, a small amount of sterilized milk is used, and after simplified pre-ripening treatment, the sterilized milk after the pre-ripening treatment and the untreated sterilized milk fed from the sterilized milk tank are proportionally mixed. Then, the liquid is fed to the coagulator 14.

  FIG. 2 is a diagram showing an effect when a brewer's yeast extract is used as a yeast extract. The figure compares the time-dependent change of the pH of the pre-ripened liquid subjected to “1: 1 pre-ripening” and the time-dependent change of the pH of the pre-ripened liquid subjected to normal pre-ripening that has been conventionally performed. Is.

  The graph shown by “normal pre-ripening 30 minutes” in the figure shows the change in pH over time after “normal pre-ripening”, which is conventionally performed in 30 minutes, as “normal pre-ripening 60 minutes”. The graph shows the change over time in pH after the conventional pre-ripening that is generally performed in 60 minutes. Moreover, the graph shown by 0%, 0.4%, and 1.0% in the figure shows that after adding brewer's yeast extract to the culture solution at 0%, 0.4%, and 1.0%, respectively, It shows the change over time of the pH of the pre-ripening liquid after performing “1: 1 pre-ripening” at 35 ° C. for 60 minutes.

  From this figure, it can be seen that the acid production activity is higher when the bulk starter to which the beer yeast extract is added is used. Moreover, it turns out that the activity of acid production becomes high even if only a beer yeast extract is added compared with the case where normal pre-ripening is normally performed in 30 minutes.

  FIG. 3 is a graph showing a measurement of a change in pH over time when “1: 1 pre-ripening” is performed for 15 minutes or 60 minutes. Specifically, a brewer's yeast extract was added to the culture solution at 1.0% by weight, lactic acid bacteria were cultured for 3 hours, and the culture was terminated during the logarithmic growth phase to prepare a starter. Then, using the starter thus prepared, the change with time of pH after “1: 1 pre-ripening” was performed for 15 minutes or 60 minutes was measured.

  From this figure, it can be seen that “1: 1 pre-ripening” shows a higher acid production activity than the conventional normal pre-ripening for 30 minutes. Moreover, it turns out that the acid production activity similar to the case where normal ripening is normally performed for 60 minutes is shown. However, as described above, the addition of yeast extract to the culture solution is considered to be 0.5% by weight or less, so practically, the activity of acid production is slightly lower than the result of this experiment. Must be assumed.

<Embodiment 2: The manufacturing method of the natural cheese which omitted the pre-ripening process>
In the present embodiment, the pre-ripening step is omitted in the natural cheese manufacturing process. And in order to abbreviate | omit a pre-ripening process, the starter which further improved the activity of acid production was prepared.

  A method for preparing a starter having further increased acid production activity will be described. The yeast extract is added to the reduced skim milk at 0.2% by weight to produce a culture solution. The addition concentration of this yeast extract was set in consideration of the adverse effect on the whey flavor. Then, using this culture solution, lactic acid bacteria are cultured at 40 ° C. for about 4.5 to 6.5 hours, and cultured at a timing when the lactic acid acidity becomes 0.6 to 0.8% (about 0.7%). And a starter with high activity for acid production was prepared.

  In actual cheese production, the starter prepared by the above method was added to cheese milk at 3% by weight, the pre-ripening step was omitted, and rennet was added. As a result of such a method, after adding 2% by weight of a conventional starter to cheese milk and pre-ripening at about 35 ° C. for 30 minutes, it is equivalent to the addition of rennet. The pH dropped. That is, the same effect as the conventional normal pre-ripening 30 minutes was achieved.

  Moreover, the starter prepared by said method was added to the milk for cheeses at 4 weight%, the pre-ripening process was skipped, and the rennet was added. As a result of adopting such a method, the conventional starter was added to the cheese milk at 2% by weight, and after pre-ripening at about 35 ° C. for 60 minutes, the cheese milk was added in the same manner as when rennet was added. The pH dropped. That is, the same effect as the conventional normal pre-ripening 60 minutes was achieved.

  At this time, the pH of the cheese milk changed (decreased) at the same rate as before, so the physical properties of the curd were as good as before. Moreover, since the addition of the starter was set to 4% by weight or less and the capacity of the starter contained in the milk for cheese was suppressed, the physical properties and flavor of the curd were as good as before.

  The cheese production method that omits the pre-ripening step is characterized by adding an appropriate amount of a starter that increases the acid production activity to the milk for cheese. The production conditions corresponding to the holding time in the pre-ripening treatment could be adjusted. In other words, by appropriately changing the addition amount of the starter prepared by the method of this embodiment to the milk for cheese, it was possible to adjust the degree to which the pH of the cheese milk was lowered after adding rennet.

<Example 2>
Using the starter prepared in Embodiment 2 (hereinafter referred to as a highly active bulk starter), natural cheese was continuously produced using the continuous cheese production system shown in FIG. 4 or FIG.

  FIG. 4 is a configuration diagram of a system for proportionally mixing a highly active starter and pasteurized milk. Sterilized milk is continuously supplied from the sterilized milk tank 21 to the static mixer 23, and the bulk starter is fed from the bulk starter tank 22 to the static mixer 23 by a certain amount within a certain time. Then, the sterilized milk mixed by the static mixer 23 is fed to the coagulator 24. In this way, after adding the highly active bulk starter to the sterilized milk, rennet is added without pre-ripening treatment.

  FIG. 5 is a configuration diagram of a system using the total amount mixing method. After the highly active bulk starter is cooled alone, the entire amount of the highly active bulk starter is charged from the bulk starter tank 32 to the sterilized milk tank 31. Alternatively, when the highly active bulk starter reaches a predetermined acidity, the entire amount of the highly active bulk starter is charged into the sterilized milk tank 31 in which the sterilized milk is chilled. Then, the sterilized milk to which the high activity bulk starter is added is sent from the sterilized milk tank 31 to the coagulator 33. In this way, after adding the high activity bulk starter to the pasteurized milk, rennet is added without pre-ripening treatment.

  FIG. 6 shows the results of comparing the activity of acid production in the case where Camembert cheese is produced using the method of the second embodiment and in the case where Camembert cheese is produced by performing conventional normal ripening.

  It can be seen that there is almost no difference in pH change with time when the pre-ripening treatment is omitted using the highly active bulk starter and when the conventional normal pre-ripening method is used. In the figure, the graphs indicated by “highly active bulk 3%, 4%” are respectively added to the cheese milk at 3% by weight and 4% by weight of the above highly active bulk starter without pre-ripening treatment, The time-dependent change of pH at the time of producing Camembert cheese is shown. In the figure, the graph shown as “30 minutes pre-ripening, 60 minutes” shows the case where Camembert cheese was prepared after pre-ripening at 35 ° C. for 30 minutes or 60 minutes using a conventional starter. The change in pH over time is shown.

<Embodiment 3: Response to pre-ripening treatment for a long time>
By the way, when pre-ripening is performed for a long time, the quality of natural cheese may be improved. Therefore, it is also important that the natural cheese manufacturing method omitting the pre-ripening step described in the second embodiment can be applied to a manufacturing method corresponding to a long-time pre-ripening step. For example, it may be necessary to correspond to a conventional cheese production method in which a starter is added at 2% by weight and pre-ripened at about 35 ° C. for 60 minutes or longer, with a production method in which the pre-ripening step is omitted. .

  As described in Embodiment 2, if a starter with increased acid production activity is added to cheese milk at 4% by weight, the cheese is equivalent to the case of pre-ripening at about 35 ° C. for 60 minutes. The pH of milk is lowered. However, since the starter may not be added at 4% by weight or more due to adverse effects on the flavor of cheese or whey, there is a problem in dealing with the case where the conventional pre-ripening treatment is performed at about 35 ° C. for 60 minutes or more.

  Therefore, a starter with a further increased activity for acid production was prepared so as to cope with the case where the pre-ripening treatment was performed at about 35 ° C. for 60 minutes or longer. Specifically, a starter with an increased concentration of lactic acid bacteria (number of lactic acid bacteria per unit weight of the culture solution) was prepared.

  If a starter (culture solution) in which only the concentration of lactic acid bacteria is increased is prepared, the addition amount of lactic acid bacteria can be maintained high even if the amount of starter added to the milk for cheese (culture solution amount) is reduced. By adding a small amount of starter with increased activity in acid production to cheese milk and suppressing the adverse effects on the flavor of cheese and whey while pre-ripening at about 35 ° C for 60 minutes or more Yes.

  In this embodiment, in order to prepare a starter with an increased concentration of lactic acid bacteria, neutralization culture in which a neutralizing agent such as sodium hydroxide is added to a culture solution at a predetermined rate after a predetermined culture time has elapsed. The law was adopted.

  In addition, as a method for preparing a starter with an increased concentration of lactic acid bacteria, the following culture method can be similarly employed. One is a culture method in which a neutralizing agent such as sodium hydroxide is added to a culture solution in advance and the pH of the culture solution is adjusted to about 7 before starting the culture. The second is a culture method in which Na bicarbonate citrate, tri-Na citrate, di-Na phosphate and the like are added in advance to the culture solution to adjust the pH of the culture solution to 7 or less. At this time, the concentration of the buffer added to the culture solution was 0.1 to 0.2 wt% with sodium hydrogen carbonate, 0.5 to 1.5 wt% with tri-Na citrate, and 0 with di-Na phosphate. 0.3 to 1.0% by weight is preferable, 1.0% by weight with tri-Na citrate, and 0.5% by weight with di-Na phosphate is more preferable.

  By the way, in order to maintain optimal growth of lactic acid bacteria, it is effective to control the pH of the culture solution within a predetermined range. Therefore, the neutralization culture method generally employs a method of intermittently adding a neutralizing agent so as to control the displayed value within a predetermined range while displaying the pH of the culture solution with a pH meter. .

  However, when the displayed value of the pH meter is different from the actually measured value, lactic acid bacteria may not grow to a predetermined concentration, and a starter with an increased concentration of lactic acid bacteria may not be prepared. In the present embodiment, in order to avoid such a problem, a method of continuously (quantitatively) adding a predetermined amount of a neutralizing agent after a predetermined culture time has been adopted. The acid production activity of the starter prepared by this method was high and stable.

  Specifically, 3 hours after the start of culture, a neutralizing agent (4N Na hydroxide) was added to the culture solution at 0.67 wt%, 1.3 wt%, and 2 wt%, and the pH was kept as it was. A starter with increased acid production activity was prepared by static culture until 4.8. At this time, when the amount of the neutralizing agent added was large, the acid production activity of the starter increased. In addition, if the rate of adding the neutralizing agent is large, the culture solution may coagulate. Therefore, the rate needs to be 1 g / min or less with respect to 1.5 kg of the culture solution. If it was too late, it had a good effect on the acid production activity of the starter. Specifically, it has been confirmed that 0.67 g / min or 0.4 g / min is appropriate for the rate of 1.5 kg of the culture solution. That is, the rate of addition of the neutralizing agent (4N Na hydroxide) to 1.5 kg of the culture solution is preferably 0.3 to 1 g / min, and more preferably 0.4 to 0.67 g / min.

  In actual cheese production, the above-mentioned starter prepared by adding 0.67%, 1.3%, and 2% by weight of a neutralizing agent is added to cheese milk at 4% by weight, and the pre-ripening step When rennet was added without adding the rennet, each was added with 2% by weight of a conventional starter, pre-ripened at about 35 ° C, 70 minutes, 80 minutes, 90 minutes, and then added rennet The pH of cheese milk was reduced.

  Moreover, when the above-mentioned starter prepared by adding 2% by weight of a neutralizing agent was added to cheese milk at 3% by weight, the pre-ripening step was omitted, and rennet was added. It was added by weight%, pre-ripened at about 35 ° C. for 60 minutes, and the pH of the cheese milk was lowered in the same manner as when rennet was added.

  In addition, the same phenomenon is confirmed also in the genus Streptococcus and the genus Lactococcus generally used as a starter for cheese.

<Example 3>
FIG. 7 shows the results of producing Camembert cheese using a starter (bulk starter) to which a buffer (trisodium citrate, disodium hydrogen phosphate) was added. The “highly active bulk” in the figure indicates the change with time of pH when cheese is produced using the above highly active bulk starter without adding a buffer. From the figure, it can be seen that the rate of pH reduction of the curd is slightly increased by adding the buffer, indicating a change close to the rate of pH reduction when the conventional normal ripening is performed for 75 minutes. .

  Moreover, as above-mentioned, the result of having produced Camembert cheese with the starter (bulk starter) which added the neutralizing agent continuously at the timing which 3 hours passed from the start of culture | cultivation is shown in FIG. The “highly active bulk” in the figure indicates the change with time of pH when cheese is produced using the above highly active bulk starter without adding a neutralizing agent. From the figure, it can be seen that the rate of pH reduction of the curd is slightly increased by adding the neutralizing agent. Moreover, it turns out that the fall rate of pH becomes large, so that the addition amount of a neutralizing agent is increased. When the neutralizing agent was added at 20 g (1.3 wt%), the rate of decrease in the pH of the curd was larger than when the conventional normal ripening was performed for 75 minutes, and the neutralizing agent was added at 30 g ( 2% by weight), the rate of pH reduction of the curd is equivalent to that of the conventional 90 minutes pre-ripening.

<Summary>
By this invention, the manufacturing process of natural cheese was simplified and the manufacturing time was able to be shortened. In other words, because the pre-ripening process can be simplified and omitted, the manufacturing equipment for the pre-ripening process can be omitted by batch method (batch type) and the manufacturing time can be shortened. It will be possible to respond stably and reliably to the manufacturing process to be performed.

  When the starter of the present invention is in a refrigerated state (10 ° C. or lower), the acid production activity was maintained even when stored for 72 hours or longer. If the starter can be stored in a refrigerated state for a long time and the activity of acid production can be maintained, the starter can be supplied flexibly according to the cheese production time and the production management of cheese becomes easy. Moreover, since the activity of the starter is always constant during the production of cheese, the quality of the cheese is also stabilized.

  Although the present invention has been described with reference to the embodiments shown in the accompanying drawings, the present invention is not limited by the description of the detailed description, and is broadly configured within the scope of the claims.

Claims (7)

Natural cheese manufacturing method,
A starter preparation step for preparing a starter with increased activity of acid production;
Adding the starter prepared by the starter preparation step to cheese milk;
A step of adding rennet to cheese milk to which a starter has been added without going through a pre-ripening step;
With
The starter preparation step includes
Adding yeast extract to the reduced skim milk to produce a culture solution;
A culture step of culturing by adding lactic acid bacteria to the culture solution;
A concentration adjusting step for increasing the concentration of lactic acid bacteria in the culture solution;
Including
The concentration adjustment step uses a neutralization culture method, and after a predetermined culture time has elapsed , a predetermined amount of neutralizing agent is continuously added at a predetermined addition rate that does not coagulate the culture medium . Natural cheese manufacturing method,
A starter preparation step for preparing a starter with increased activity of acid production;
A pre-ripening step in which the starter prepared in the starter preparation step is pre-ripened in addition to the first cheese milk for pre-ripening treatment;
Adding the pre-ripened first cheese milk to second cheese milk for cheese production;
Adding rennet to the second cheese milk to which the first cheese milk is added;
With
The starter preparation step includes
Adding yeast extract to the reduced skim milk to produce a culture solution;
A culture step of culturing by adding lactic acid bacteria to the culture solution;
A concentration adjusting step for increasing the concentration of lactic acid bacteria in the culture solution;
Including
The concentration adjustment step uses a neutralization culture method, and after a predetermined culture time has elapsed , a predetermined amount of neutralizing agent is continuously added at a predetermined addition rate that does not coagulate the culture medium . In the manufacturing method of the natural cheese of Claim 2,
In the pre-ripening step, the starter prepared in the starter preparation step is added at a weight ratio of 1: 2 to 2: 1 with respect to the first cheese milk. In the manufacturing method of the natural cheese of Claim 1 or Claim 2,
The culture process is completed in the process of the logarithmic growth phase of lactic acid bacteria. In the manufacturing method of the natural cheese of Claim 1 or Claim 2,
The yeast extract is added to the culture solution at 0.1% by weight or more.   The method for producing natural cheese according to claim 1 or 2 is a continuous cheese production method. In the manufacturing method of the natural cheese of Claim 1 or Claim 2,
In the concentration adjusting step, the neutralizing agent is continuously added at an addition rate of 0.3 to 1 g / min with respect to 1.5 kg of the culture solution.

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