JP5543345B2 - Hard or semi-hard natural cheese and method for producing the same - Google Patents

Description

  The present invention relates to hard or semi-hard natural cheese and a method for producing the same.

  At present, various natural cheeses are on the market and each has a characteristic quality. In addition, cheeses having quality according to consumer demand have been developed for the purpose of market expansion. The quality of natural cheese as such a food material is roughly divided into flavor and processed cooking characteristics.

  As for the flavor that constitutes cheese quality, “fresh milk flavor” and “fresh fermentation flavor” are predominant in fresh (non-aged) type cheese, and “ It is known as "Aging flavor consisting of aroma". Here, “ripening flavor” means that the milk fat and milk protein constituting the cheese curd are decomposed by the action of enzymes in the raw milk, milk-clotting enzymes, enzymes derived from useful microorganisms, etc. It is caused by changing. Examples of useful microorganisms include lactic acid bacteria and molds, but the role of lactic acid bacteria enzymes commonly used in many natural cheeses in the formation of cheese flavor is particularly important.

In general, the type of enzyme such as peptidase involved in ripening varies depending on the type of lactic acid bacteria, and the amount of enzyme per cell varies depending on the strain even in the same bacterial species. Therefore, in order to express a desired cheese flavor in a short period of time, a cheese manufacturer selects a type or strain of lactic acid bacteria and uses it for cheese manufacture.
For example, Lactococcus lactis (specifically, for example, Lactococcus lactis subsp. Lactis or Lactococcus lactis subsp. Cremoris) is the most commonly used lactic acid bacteria starter for the production of hard and semi-hard cheeses such as cheddar cheese and gouda cheese. By selecting and using excellent strains, it is possible to produce cheese that has been sufficiently ripened in 4 to 6 months.

  On the other hand, various techniques for so-called ripening promotion for shortening the ripening period or producing cheese with further improved ripening flavor within the same period, for example, as an auxiliary role simultaneously with the lactic acid bacteria starter, There is a production method in which other lactic acid bacteria (referred to as adjunct starter or adjunct culture) are used separately (for example, Patent Documents 1 to 3).

  In Patent Document 1, ripening of cheddar type cheese is promoted by using Lactobacillus helveticus separately from the starter. However, in this document, only a specific bacterial cell called Lactobacillus helveticus AGC1 is treated, and other bacterial cells are not comparatively examined, and the effect is unknown.

  In Patent Document 2, apart from the starter, a bacterial body of lactic acid bacteria pressure-treated at 150 MPa is added as an enzyme preparation to suppress acid generation in cheese manufacture and improve flavor. As an enzyme preparation, a pressure-treated product of Lactobacillus helveticus or Lactobacillus bulgaricus is used. By applying a special treatment called pressurization treatment, the acid-producing ability of the cells is lost, and flavor reduction due to the acid produced is suppressed to improve the flavor. In this case, since the galactose does not accumulate in the cheese obtained by this method, when the cheese is cooked, there is no baking.

  In Patent Document 3, 0.3% to 1.5% low-fat milk is used as a raw material in addition to a starter, and Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei are used in combination. Together, it has improved fragrance components and achieved early aging. The cheese production method in this document requires the addition of three types of cells separately from the starter, and the three types of cells are used to improve the flavor that becomes a problem when low-fat milk is used. This is achieved by the combined use, and no study has been made on the peptidase activity and galactose utilization of Lactobacillus bulgaricus.

U.S. Pat. No. 4,976,975 Japanese Patent Laid-Open No. 7-236484 International Publication No. 82/03971 Pamphlet

  In these prior arts, the purpose is to improve early maturation and maturity, but the purpose is to compensate for the decrease in flavor caused by low-fat milk, and special treatment and multiple types of compositions are required. There are still some issues to be improved, such as a certain level of achievement, but still not enough.

  Furthermore, in the case of hard or semi-hard natural cheese, as mentioned above, in addition to the ripening flavor, the processing and cooking characteristics are also important factors in the quality of the cheese, for example, processing such as slicing, shredding and powdering. There are also problems that need to be improved in the prior art in terms of ease of melting, meltability when melted (easy to melt), stringing, and ease of baking, especially hard or semi-solid materials such as gouda cheese. There is no suitable natural cheese that produces a grill when cooked in hard cheese. For this reason, it is said that there are attempts to blend cheese that produces grilled eyes separately, or to add other food ingredients and food additives such as xylose and dextrose, but in this case, the aging flavor of Gouda cheese Are weakened, and the manufacturing cost increases. In addition, Lactobacillus bulgaricus and Streptococcus thermophilus are used when producing Mozzarella cheese, which is said to produce grilled eyes when cooked, but to produce fresh natural cheese in the first place, Since they do not require peptidase activity, these bacteria are generally bacteria that do not have the same activity and are therefore not applied to hard or semi-hard natural cheeses.

  Therefore, the object of the present invention is a hard or semi-hard natural cheese that solves the above-mentioned problems and has a sufficient aging flavor composed of umami ingredients and aromas, and has excellent processing and cooking characteristics and desired roasting during cooking. Is to provide.

  In the course of diligent research to solve the above problems, the present inventors have used Lactococcus lactis, which has been used in the production of conventional Gouda cheese and cheddar cheese, to utilize lactose in raw milk. In order to utilize both glucose and galactose, which are the constituent sugars, in these cheeses, peptidases were found when these cheeses were found not to cause the so-called Maillard reaction, which is said to be the cause of grilling. If you select lactic acid bacteria that have activity but do not have galactose utilization properties and use them in cheese production, not only the aging accelerating effect of cheese similar to existing lactic acid bacteria for adjunct starters but also strong aging flavor In addition, as a result of further research under the new idea that hard or semi-hard natural cheese that can be baked during cooking is obtained, The has been completed.

  That is, the present invention relates to a hard or semi-finished product that causes roasting at least partially or entirely by cooking, including adding Lactobacillus bulgaricus having peptidase activity and not galactose-assimilating ability to raw milk. The present invention relates to a method for producing hard natural cheese.

  The present invention also relates to the above method, wherein the peptidase activity of Lactobacillus bulgaricus is 1.0E-09 ABS / hr · CFU or higher.

  Furthermore, this invention relates to the said method whose viable count of a Lactobacillus bulgaricus is 1.0E + 06CFU or more per 1g of cheese.

  The present invention also relates to the above-mentioned method, wherein Lactobacillus bulgaricus is Lactobacillus delbrueckii subspecies bulgaricus OLL1255 strain or Lactobacillus delbrueckii subspecies bulgaricus OL1067.

  Furthermore, the present invention relates to the method, wherein the moisture content in the total weight excluding fat is 45 to 65%.

  Moreover, this invention relates to the said method whose phosphotungstic acid soluble nitrogen content is 2.5 mg or more per g of cheese.

  Furthermore, this invention relates to the said method whose content of galactose is 1.2 mg or more per 1g of cheese.

  The present invention also includes a lactic acid bacteria starter comprising lactococcus lactis in raw material milk, rennet, and lactobacillus bulgaricus having peptidase activity to prepare a card, and molding the resulting card The method comprising aging a molded card.

  Furthermore, the present invention relates to the above method, wherein the cooking is by heating shredded cheese at 250 ° C. to 270 ° C. for 3 minutes using an oven.

  Moreover, this invention relates to the hard or semi-hard natural cheese manufactured by the said manufacturing method.

  Furthermore, this invention relates to the process cheeses which use the said hard or semi-hard natural cheese as a raw material.

  According to the present invention, Lactobacillus bulgaricus having peptidase activity, for example, Lactobacillus delbrueckii subspecies bulgaricus OLL1255 strain, or Lactobacillus delbrueckii subspecial strain 106 By aging the formed curd under predetermined conditions, it is possible to provide hard or semi-hard natural cheese that has a strong ripening flavor and that produces a preferred grilled texture.

In particular, according to the method of the present invention, sufficient aging is possible even in a short period.
Furthermore, the hard or semi-hard natural cheese according to the present invention is suitable for shredding and slicing, and can be used as a raw material for various foods such as pizza and gratin, or as a raw material for processed cheese. It can provide a rich aging flavor and grilled food during cooking.

FIG. 1 is a diagram showing changes in the maturity index substance in cheese.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

  In the present invention, the roasted (or burnt) is, for example, a shredded cheese at 200 ° C. to 300 ° C. for 2 to 5 minutes, preferably 250 under a condition of a predetermined temperature or higher and a predetermined time or longer. It means that a part or the whole of the cheese surface is slightly burnt and dark brown when cooked at 270C to 270C for 3 minutes.

  About the expression mechanism of the grilled eyes in cheese, when cooked, the sugar and amino acids in the cheese cause a Maillard reaction. For example, Lactobacillus bulgaricus used in producing Mozzarella cheese, Streptococcus thermophilus uses only its constituent sugar, glucose, when assimilating lactose in raw milk, and not galactose, so galactose remains in cheese and it is cooked when cooked. Has been found in our studies.

Moreover, in this invention, hard or semi-hard natural cheese means natural cheese manufactured by the conventional manufacturing method including a ripening process, a pressing process, etc., and ripening hard or semi-hard such as Gouda cheese, cheddar cheese, and Edam cheese. Cheese etc. are illustrated, and typically, the moisture content (NFFB%) in the total weight excluding fat is preferably 45 to 65%, more preferably 50 to 60%. Moreover, generally, what has NFFB% of 49-56% is called hard natural cheese, and what has NFFB% of 54-69% is called semi-hard natural cheese. If it is lower than these ranges, it will be too hard, and conversely if it contains more water than this range, it will be too soft. Therefore, the cheese is not suitable for shredding and slicing.
In general, some long-term special hard cheeses such as Parmesan cheese have a strong aging flavor and are suitable for processing into powders due to their hard and brittle structure, but they can also be shredded or sliced However, these do not correspond to the hard or semi-hard natural cheese referred to in the present invention.

  In the present invention, peptidase activity means the activity of an enzyme that degrades a protein (peptide) to produce a short-chain peptide or amino acid that contributes to the ripening flavor when producing hard or semi-hard natural cheese. Having activity means having sufficient peptidase activity to provide the ripening required for hard or semi-hard natural cheese manufacture.

  The peptidase activity per lactic acid bacterium was measured as follows. Lactic acid bacteria were neutralized and cultured in a liquid medium, and the cells were collected in the stationary phase. Then, the cells were physically disrupted, and the enzyme activity released outside the cells was measured. By dividing this by the difference in the number of bacteria before and after disruption, the peptidase activity per cell was calculated. Lactobacillus bulgaricus having high peptidase activity per microbial cell was used as a candidate for a lactic acid bacterium for an adjunct starter, and a cheese was produced using this as a standard method.

  When the peptidase activity thus determined was evaluated as an index, the peptidase activity was 1.0E-09 ABS / hr · CFU or higher, preferably 1.1E-09 ABS / hr · CFU or higher, more preferably 1.2E-09 ABS / hr · CFU. By using CFU or higher Lactobacillus bulgaricus, it is possible to obtain a hard or semi-hard natural cheese having a desired roasted eye and a sufficient ripening flavor during the cooking of the present invention.

  The hard or semi-hard natural cheese produced in the present invention is preferably 1.0E + 06 CFU / g (vs. cheese) or more, more preferably 1.0E + 07 CFU / g (vs. cheese), with Lactobacillus bulgaricus as the viable count. More preferably, 1.0E + 08 CFU / g (vs. cheese) or more is included. By adding a starter culture solution and ripening so that the number of cells exceeds this number, a preferable ripening promoting effect and ripening flavor can be obtained.

  Examples of Lactobacillus bulgaricus used in the present invention include Lactobacillus delbrueckii subspecies bulgaricus OLL1255 strain or Lactobacillus delbrueckii subspecies bulgaricus OL1067 strain.

The Lactobacillus delbrueckii subspecies bulgaricus OLL1255 strain used in the present invention is deposited internationally under the following conditions.
(1) Recipient name: National Institute of Technology and Evaluation, Patent Microorganisms Deposit Center (2) Contact: 2-5-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture 292-0818
Phone number 0438-20-5580
(3) Receipt number: NITE BP-76
(4) Display for identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1255
(5) Original deposit date: February 10, 2005 (6) International deposit date: April 30, 2009

The Lactobacillus delbrueckii subspecies bulgaricus OLLL1067 strain used in the present invention is deposited under the following conditions.
(1) Recipient name: National Institute of Technology and Evaluation, Patent Microorganisms Deposit Center (2) Contact: 2-5-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture 292-0818
Phone number 0438-20-5580
(3) Receipt number: NITE BP-732
(4) Display for identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1067
(5) Original deposit date: April 1, 2009 (6) International deposit date: April 30, 2009

  In the present invention, one or more lactic acid bacteria may be used in combination with Lactobacillus bulgaricus. In the present invention, lactic acid bacteria include all bacteria that produce a large amount of lactic acid, and specific examples include bacteria belonging to the genus Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Pediococcus, Leuconostoc, and Bifidobacterium. , And can be combined as appropriate according to the target cheese. In the present invention, for example, the genus Lactococcus is preferably used in combination with Lactobacillus bulgaricus. Among them, Lactococcus lactis and Lactococcus lactis cremolith are preferable from the viewpoint of flavor.

  The compounding ratio of Lactobacillus bulgaricus and other lactic acid bacteria used in the present invention is not particularly limited, and can be appropriately combined according to the target cheese. For example, when it is desired to further promote ripening or to increase the grilling, the blending ratio of Lactobacillus bulgaricus may be increased as compared with other lactic acid bacteria.

  The cheese of this invention has the quality which produces | generates the flavor of matured cheese, and a preferable grilled food, and can be utilized for heat cooking foods, such as a pizza gratin. Moreover, since it has the rich flavor and richness of aged cheese, it is a delicious cheese even if it is eaten as it is.

  The fat content of the hard or semi-hard natural cheese according to the present invention is not particularly limited. For example, the fat content in the solid content is 2 to 65%, preferably 10 to 60%, and more preferably 40 to 55% by weight. is there.

In the present invention, raw milk includes cow milk, goat milk, raw sheep milk, etc., but not only whole milk, concentrated milk, component-adjusted milk, partially skimmed milk, skimmed milk or buttermilk, cream, etc. Can be used.
The milk fat content of the raw material milk used in the present invention is not particularly limited, but is, for example, 0.1 to 4% by weight, preferably 0.5 to 4% by weight, and more preferably 1 to 4% by weight. .

The phosphotungstic acid (hereinafter abbreviated as PTA) soluble nitrogen content of the hard or semi-hard natural cheese according to the present invention is 2.0 mg / g or more (vs. cheese), preferably 2.5 mg / g or more (vs. cheese). More preferably, it is 3.0 mg / g (to cheese) or more. When the PTA soluble nitrogen content is within this range, the cheese of the present invention will exhibit a high and deep ripening flavor.
Hard or semi-hard natural cheese achieves the above-mentioned PTA soluble nitrogen content in normal ripening conditions, for example at 10 ° C., usually in 8-9 months. With cheese it can be achieved in a ripening period of 2-3 months. Further, in the case of aging at 12 ° C., a aging period of 5 to 6 months is usually required, but in the present invention, it can be shortened to 2 to 3 months.

  The PTA-soluble nitrogen used in the present invention is quantified nitrogen contained in short-chain peptides or amino acids having a molecular weight of about 600 or less, which is produced by degrading a protein by an enzyme, and progress of ripening. It increases with. Since these short-chain peptides and amino acids contribute to the rich flavor of ripened cheese, PTA-soluble nitrogen is an indicator of the ripening degree.

PTA-soluble nitrogen is measured by the following method, and the obtained value is amino nitrogen per gram of cheese.
(1) Add 60 ml of 0.05 M sodium citrate dihydrate solution heated to about 50 ° C. to 5 g of sample, and homogenize at 8000 rpm for about 3 minutes using a rotary homogenizer Ultra Trax.
(2) The sample is made 100 g while washing the homogenizer with distilled water.
(3) While stirring with a stirrer, adjust the pH to 4.40 ± 0.05 with 6N hydrochloric acid solution and remove the resulting fat layer. The remaining solution is centrifuged at 3000 rpm for 5 minutes.
(4) The supernatant was collected from Toyo Filter Paper No. Filter through 5A and collect 10 ml from the filtrate.
(5) Add 6 ml of 25% sulfuric acid solution and 4 ml of 12.5% PTA solution and stir well. Then, leave it at room temperature for 16 hours.
(6) Toyo filter paper no. Filter with 5A, take 2 ml of the filtrate, and quantitate nitrogen by the Kjeldahl method.

  The hard or semi-hard natural cheese according to the present invention is a product that is not obtained with conventional gouda cheese, cheddar cheese, or the like, and has a roasted appearance during cooking. Without using food additives to give special grilled eyes, as an adjunct starter, by using the Lactobacillus bulgaricus having the predetermined peptidase activity of the present invention in combination, it produces cheese that produces favorable grilled eyes can do.

  The hard or semi-hard natural cheese according to the present invention has a galactose content of 0.12% by weight or more, preferably 0.15% by weight or more, more preferably 0.20% by weight or more. When the galactose content is within this range, the cheese of the present invention will produce an appropriate roasting during cooking.

  The method for producing a hard or semi-hard natural cheese according to the present invention can be obtained by adding Lactobacillus bulgaricus having a predetermined peptidase activity during the production of cheese and then ripening. The timing of addition may be any time during the manufacturing process, but from the viewpoint of more uniformly incorporating into the cheese, it is desirable to add it to the raw milk before adding rennet and stir well.

  Natural cheese has its own production method depending on its type, and in particular, it is often produced by adjusting the history of temperature, time and pH during the production process within the conventional standard range. It is desirable that the cheese obtained by the present invention is excellent in processing suitability in shred processing and slicing applied after ripening. For that purpose, it is necessary to have the same appropriate physical properties as conventional gouda cheese and cheddar cheese, that is, hardness and elasticity. For that purpose, it is desirable that the degree of acid generation in each step of cheese manufacture is controlled. For example, in cheddar cheese, the pH of a curd reaches 5.40 to 5.30 4 to 5 hours after adding rennet to raw milk, and salt is generally added thereto. Lactobacillus bulgaricus addition amount is determined so as not to deviate from the standard temperature, time, and pH history during the manufacturing process, because the acid production during cheese production is affected by the amount of lactic acid bacteria added. Is desirable.

Moreover, the processed cheeses using the hard or semi-hard natural cheese of the present invention as a main raw material refers to products such as processed cheese, processed cheese food, cheese spread, cheese dip, and cheese dessert.
Process cheeses using the hard or semi-hard natural cheese of the present invention as the main raw material can be produced in the same manner as ordinary process cheeses. As the raw material cheese, at least one kind of hard or semi-hard natural cheese according to the present invention is used. Moreover, the raw material normally used in process cheese manufacture, such as a stabilizer, a melting agent, salt, a fragrance | flavor, a coloring agent, can be used.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this. In addition, in this specification,% display shows weight%, when not showing clearly.

[Example 1: Measurement of peptidase activity]
Lactobacillus bulgaricus was inoculated into the medium shown in Table 1 and neutralized at pH 5.0 with stirring at 37 ° C. 6N sodium hydroxide was used for neutralization. After 22 hours, the culture was centrifuged (10000 G, 10 minutes) to obtain about 10-fold bacterial cell concentrate. 15 g of glass beads having a diameter of 0.3 mm were added to 20 g of this bacterial cell concentrate, and crushing operation was performed at 2500 rpm for 10 minutes with a bead shocker to obtain a bacterial cell crushing solution. To 2 g of the crushed cells, 8 ml of an extraction buffer kept at 37 ° C. was added, and homogenized with a homogenizer UltraTraxR at 9500 rpm for 1 minute. The composition of the extraction buffer is 50 mM potassium phosphate buffer (pH 7.0, 37 ° C.), 30% (w / v) sucrose, 150 mM sodium chloride. After homogenization, the solution (about 10 g) was centrifuged at 4 ° C. and 8000 G for 10 minutes. The filtrate was used as a sample solution for enzyme activity measurement.

  Lys-p-NA, which is a p-nitroanilide (hereinafter abbreviated as p-NA) derivative of an amino acid, was used as a substrate for enzyme activity measurement. In a 5 ml glass tube, 100 μl of 20 mM amino acid p-NA solution and 1.8 ml of 100 mM potassium phosphate buffer (pH 7.0, 37 ° C.) were added and kept at 37 ° C. 100 μl of sample solution was injected here to start the reaction. After 0, 2, 4 hours, 1.0 ml of a reaction stop solution (30% (w / v) acetic acid) was injected to stop the enzyme reaction. After stopping the reaction, the mixture was centrifuged at 10,000 rpm for 5 minutes, and the absorbance at 410 nm of the supernatant was measured. P-NA liberated by peptidase activity has a maximum absorption at 410 nm. The change in absorbance per hour was divided by the difference in the number of bacteria before and after disrupting the cells, and the peptidase activity per cell was calculated. The unit was ABS / hr · cfu.

  About 4 strains of Lactobacillus bulgaricus, the peptidase activity per microbial cell was measured. As a control, Lactococcus lactis complex fungus (R-604, manufactured by Christian Hansen) often used as a main starter of cheddar cheese, and Lactobacillus helveticus AGC1 used in Patent Document 1 The peptidase activity was measured for the strain. The obtained results are shown in Table 2. As shown in Table 2, it can be seen that the enzyme activity of Lactobacillus bulgaricus is higher than that of Lactococcus lactis. Furthermore, among Lactobacillus bulgaricus, the OLL1255 strain and the OLL1067 strain were found to exhibit enzyme activity substantially equivalent to that of Lactobacillus helveticus.

[Example 2: Aging promotion effect]
Lactobacillus bulgaricus OLL1255 strain was used as a lactic acid bacterium for adjunct starter, and cheese was produced according to the following method.
The raw material milk adjusted so that the fat content in the solid content in the cheese was 52% was sterilized by heating at 63 ° C. for 30 minutes, then cooled to 32 ° C., and 0.01% calcium chloride was added. Next, commercially available lactic acid bacteria starter (Lactococcus lactis complex bacteria, R-604, manufactured by Christian Hansen) 0.7%, Lactobacillus bulgaricus OLL1255 strain (1.0E + 08 CFU / g ( Anti-starter medium))) 0.7% and 0.001% of calf rennet (made by Christian Hansen) with a titer of 15,000 units were added to coagulate the milk, then cut and whey pH Was stirred until it became 6.2 to 6.1, the whey was discharged, and curd grains were obtained. Next, this curd grain was cheddared, and when the pH reached 5.40, salted, mold-packed and pressed to produce cheddar cheese-type natural cheese (Product 1 of the present invention). In addition, the viable count of the Lactobacillus bulgaricus OLL1255 strain immediately after production was 1.2E + 08 CFU / g (vs. cheese).

  According to the same procedure, as a lactic acid bacteria starter, instead of Lactobacillus bulgaricus OLL1255 strain, 0.7% of Lactobacillus bulgaricus OLL1067 strain (1.0E + 08CFU / g (vs. starter culture solution)) was added, and cheddar cheese A type of natural cheese was produced (Product 2 of the present invention). In addition, the viable count of Lactobacillus bulgaricus OLL1067 strain immediately after production was 1.6E + 08 CFU / g (vs. cheese).

  According to the same procedure, only 1.4% of R-604 was added as a lactic acid bacteria starter to produce a cheddar cheese type natural cheese (control product). As another control, a cheese to which 0.2% of Lactobacillus helveticus AGC1 strain was added instead of Lactobacillus bulgaricus OLL1255 strain was made as a trial product.

  The cheddar type natural cheese of the present invention product and the control product were aged at 12 ° C. for 4 months to obtain a matured cheese, and the PTA soluble nitrogen content used as the maturity index of the cheese was measured. FIG. 1 shows changes with time in the PTA-soluble nitrogen content at 1, 2, and 4 months. At the same time, sensory evaluation was conducted on the product of the present invention and the control product by five specialist panels. The obtained results are shown in Table 3. According to this, compared with the control product which does not use the lactic acid bacterium for adjunct starter according to the present invention, the PTA soluble nitrogen content in the cheeses of the present product 1 and the present product 2 is about twice as high, and the aging flavor in sensory evaluation The score was also significantly higher. The product of the present invention produces almost the same PTA soluble nitrogen content as the control product to which Lactobacillus helveticus generally used as a lactic acid bacterium for adjunct starters is added, and the score of aging flavor in sensory evaluation is also equivalent. Met. In addition, the same examination as Example 2 is added, 1.0% of lactic acid bacteria starter of the same number of bacteria is added to the product of the present invention, and 2.0% of R-604 is added to the control product, and cheddar type natural cheese is added. As a result, the PTA-soluble nitrogen content was higher in the product of the present invention than in the control product, and a strong aging flavor was obtained. Furthermore, compared with the case where 0.7% of Lactobacillus bulgaricus OLL1255 strain or Lactobacillus bulgaricus OLL1067 strain is added, the addition of 1.0% of the same strain has a higher PTA-soluble nitrogen content and an aging flavor. Was even stronger.

* Scoring method for aging flavor intensity 3 ... Strong aging flavor 2 ... Standard aging flavor 1 ... Poor aging flavor 0 ... No cheese aging flavor

[Example 3: Evaluation of maturation and evaluation of grilling]
Cheddar cheese type natural cheese was produced by the same method as in Example 2 (the product of the present invention and the control product without adjunct starter added). These cheddar type natural cheeses were aged at 12 ° C. for 3 months to obtain matured cheeses. While measuring the PTA soluble nitrogen content and sugar content (galactose content) in these cheeses, sensory evaluation was performed by five specialist panelists. In addition, the cheese was shredded with a handy-type cheese shredder, its processing suitability was evaluated, and the occurrence of roasting was visually observed. Specifically, the cheese was shredded to a width of about 5 mm with a cheese shredder, and 50 g of the cheese was spread to an area of about 10 cm × 10 cm so as to have a uniform thickness on the aluminum foil. This was cooked at 250 ° C. to 270 ° C. for 3 minutes using an oven (Lincoln Gas Conveyor Oven, Type TU), and the degree of grilling on the cheese surface was evaluated in four stages.

Moreover, the galactose content in cheese was measured with the following method.
(1) 45 ml of distilled water heated to about 50 ° C. was added to 5 g of the sample, and homogenized at 8000 rpm for about 3 minutes using a rotary homogenizer Ultra Trax.
(2) The suspension was filtered with a simple ultrafiltration kit “ULTRACENT” for deproteinization.
(3) This permeate was analyzed by liquid chromatography consisting of a column: sugar column “SP810” manufactured by Shodex, moving bed: water, detector: differential refractometer, and the sugar content was measured.

  The results obtained for each of the above items are shown in Table 4.

* Scoring method for aging flavor intensity 3 ... Strong aging flavor 2 ... Standard aging flavor 1 ... Poor aging flavor 0 ... No cheese aging flavor

* Evaluation method for burnt eyes 3 ... Brown burnt eyes are observed over the entire surface 2 ... Brown burnt eyes are partially recognized 1 ... Light brown browned eyes are partially recognized 0 ..No grilled eyes

  As shown in Table 4, the product 1 of the present invention had about twice as much PTA soluble nitrogen content in cheese as the control product, and the umami score in sensory evaluation was 0.8 points higher. The galactose content in cheese was not detected in the control product, whereas 0.32% galactose was detected in the product 1 of the present invention. In the heat cooking test of the shredded cheese, the product 1 of the present invention exhibited a preferable brown-colored grille, whereas no grille was observed in the control product. It can be seen that this data is supported by the detection result of galactose. In addition, as for the processing aptitude by a cheese shredder, this invention product 1 was favorable similarly to the control product which is a normal cheddar type cheese.

  As shown in Table 4, the inventive product 2 had about 2.5 times more PTA soluble nitrogen content in the cheese and 0.9 points higher umami score in sensory evaluation than the control product. The galactose content in cheese was not detected in the control product, whereas 0.21% galactose was detected in the product 2 of the present invention. In the heat cooking test of the shredded cheese, the product 2 of the present invention exhibited a preferable fox-colored grille, whereas the control product showed no grille. It can be seen that this data is supported by the detection result of galactose. In addition, the processability by a cheese shredder was favorable in the product 2 of the present invention, similar to a control product that is a normal cheddar type cheese.

  As shown in the above examples, by adding Lactobacillus bulgaricus having a predetermined peptidase activity, aging can be promoted in the same manner as when Lactobacillus helveticus is added, and when cooking. Hard or semi-hard natural cheese that exhibits moderate burns and is excellent in processing suitability can be produced. Therefore, a new commercial value can be imparted to this type of cheese product, and industrial applicability is great.

Claims (14)

Peptidase activity measured using Lys-p-nitroanilide as a substrate is 1.0E-09 ABS / hr · CFU or higher and includes adding Lactobacillus bulgaricus having no galactose utilization property to raw milk A method for producing a hard or semi-hard natural cheese that produces a burnt surface at least partially or entirely by cooking. The method according to claim 1 , wherein the viable count of Lactobacillus bulgaricus is 1.0E + 06 CFU or more per 1 g of cheese. Lactobacillus bulgaricus is Lactobacillus delbrueckii subspecies bulgaricus OLL1255 strain, or a Lactobacillus delbrueckii subspecies bulgaricus OLL1067 strain, The method of claim 1 or 2. The method according to any one of claims 1 to 3 , wherein a moisture content in the total weight excluding fat is 45 to 65%. The method according to any one of claims 1 to 4 , wherein the phosphotungstic acid-soluble nitrogen content is 2.5 mg or more per gram of cheese. The content of galactose is 1.2mg or more per 1g of cheese, the method according to any one of claims 1-5. Prepare a card by adding lactic acid bacteria starter containing Lactococcus lactis to the raw milk, rennet and Lactobacillus bulgaricus having peptidase activity, mold the resulting card, The method according to any one of claims 1 to 6 , comprising aging. The method according to any one of claims 1 to 7 , wherein the cooking is performed by heating the shredded cheese at 250 ° C to 270 ° C for 3 minutes using an oven. Hard or semi-hard natural cheese manufactured by the manufacturing method according to any one of claims 1 to 8 . Process cheeses made from the hard or semi-hard natural cheese according to claim 9 as a raw material. Cooked food containing the hard or semi-hard natural cheese according to claim 9 and / or the processed cheese according to claim 10. The cooked food according to claim 11, which is pizza or gratin. A peptidase activity measured using Lys-p-nitroanilide as a substrate is 1.0E-09 ABS / hr. A method of imparting grilling to at least a part or all of the cheese, comprising cooking and / or cooking semi-hard natural cheese. A composition comprising one or more lactic acid bacteria for ripening a hard or semi-hard natural cheese that has at least a part or all of the roasted food by cooking, wherein the lactic acid bacteria use Lys-p-nitroanilide as a substrate The said composition containing the Lactobacillus bulgaricus which has peptidase activity measured using 1.0E-09ABS / hr * CFU or more and does not have galactose utilization property.

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