JP7114471B2 - Flavorful fermented milk and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to flavorful fermented milk and a method for producing the same.

The consumption of fermented milk in Japan has increased in the last 20 years. However, the annual consumption of cheese is about 1/7 to 1/10 of that in Europe, America and Australia. In order to stimulate further demand, it can be said that the development of new flavored cheeses, especially flavorful cheeses that match Japanese and Asian diets, is effective.

Under such circumstances, fermentation centered on lactic acid bacteria has been the mainstream for producing fermented milk, and koji mold and yeast have hardly been used. Camembert cheese and blue cheese are examples of the use of non-lactic acid bacteria, and these are mainly produced by inoculating milk with Penicillium fungi and aging them.

On the other hand, there are several reports of foods that are inoculated with koji mold and fermented.
For example, Patent Document 1 describes that the umami of cheese is improved by inoculating and culturing koji mold in low-fat cheese curd.
Patent Document 2 describes that a cheese with a beautiful reddish appearance can be obtained by growing monascus monascus in cheese and maturing the cheese surface covered with monascus monascus.

In Patent Document 3, processed cheese with excellent flavor and taste imparted with umami and richness is characterized by using koji cheese prepared by inoculating and culturing natural cheese with koji mold for cheese curds, and A method for its manufacture is described.
Patent Document 4 describes a method for producing a koji-fermented milk drink in which rice koji is added to raw material milk and fermented. It is described that the produced koji fermented milk beverage is a beverage rich in amino acids (essential amino acids).

JP 2009-100678 A JP-A-04-304842 JP 2010-246499 A JP 2015-159770 A

An object of the present invention is to provide a novel production method capable of producing flavorful fermented milk by inoculating raw material milk or dairy products (curd, etc.) with koji mold or yeast and fermenting the mixture. .

The present inventor inoculates raw material milk or dairy products (curd) with one or more kinds selected from the group consisting of koji mold and yeast as a starter, and fermented to obtain a flavorful fermentation with ginjo aroma. They discovered that milk can be produced, and completed the present invention.
In addition, the present inventor added (mixed) sugar to the raw material milk or dairy product (curd), and then inoculated one or more kinds selected from the group consisting of koji mold and yeast as a starter to ferment. By doing so, it was found that fermented milk with enhanced ginjo aroma and rich flavor can be produced compared to the case where sugar is not added, and the present invention has been completed. According to the present invention, it is possible to produce fermented milk with a high palatability that has not been seen in the past, and to provide a method that can use koji mold or yeast as a starter that produces a high-quality ginjo aroma but has a weak ginjo aroma itself. .

In addition, in Patent Documents 1 to 4, by inoculating koji mold into raw milk or dairy products (curds) and fermenting them, flavorful fermented milk products with enhanced "Ginjo aroma" that Japanese people have liked since ancient times. I can't find any description of its manufacturing method. Moreover, neither description nor suggestion is made about a method for effectively increasing ethyl caproate, which is a substance that contributes to ginjo aroma, in fermented milk.

That is, the present invention consists of the following contents.
1. A method for producing fermented milk, comprising inoculating a raw material milk or a dairy product with one or more species selected from the group consisting of Aspergillus oryzae and yeast as a starter, and then fermenting the raw material milk or the dairy product. The above production method, wherein the produced fermented milk exhibits a ginjo aroma.
2. 2. The method for producing fermented milk according to 1, comprising adding sugar to the raw material milk or the dairy product before inoculating the koji mold.
3. 2. Production of the fermented milk according to 1, which comprises, before inoculating the koji mold, adding sugar to the raw milk or the dairy product, and then treating the raw milk or the dairy product with lactase. Method.
4. Fermented milk, comprising adding sugar to raw milk or a dairy product, inoculating one or more selected from the group consisting of Aspergillus oryzae and yeast as a starter, and then fermenting the raw milk or dairy product. Production method.
5. 5. The method for producing fermented milk according to any one of 2 to 4, wherein the sugar is glucose or fructose.
6. 6. The method for producing fermented milk according to any one of 1 to 5, wherein the koji mold belongs to the genus Aspergillus.
7. 7. The method for producing fermented milk according to any one of 1 to 6, wherein the yeast is Saccharomyces cerevisiae.
8. The method for producing fermented milk according to any one of 1 to 7, wherein the fermentation is performed at a temperature of 15 to 45°C for 12 to 72 hours.
9. 9. The method for producing fermented milk according to any one of 1 to 8, wherein the produced fermented milk contains 0.5 ppm or more of ethyl caproate.
10. 10. The method for producing fermented milk according to any one of 1 to 9, wherein the peptidase activity in the produced fermented milk is 0.01 ABS/h or more when lysine-p-nitroanilide is used as a substrate. .
11. Cheeses produced by the production method according to any one of 1 to 10.
12. Natural cheese produced by the production method according to any one of 1 to 10.

ADVANTAGE OF THE INVENTION According to this invention, the fermented milk excellent in the flavor which ginjo aroma and umami were strengthened can be provided.
Furthermore, by using the production method of the present invention, it is possible to use aspergillus oryzae or yeast as a starter, which produces a high-quality ginjo aroma but has a weak ginjo aroma itself, and has a highly palatable fermented milk that has not been seen in the past. can also be provided.

In one aspect of the method for producing fermented milk of the present invention, a raw material milk or a dairy product is inoculated with one or more species selected from the group consisting of Aspergillus oryzae and yeast as a starter, and then the raw material milk or the dairy product is fermented. including letting The fermented milk produced by the production method of the present invention is characterized by exhibiting ginjo aroma.
In this aspect, it is preferable to include a step of adding sugar to the raw material milk or the dairy product before inoculating the koji mold.
In addition, in this aspect, before inoculating the koji mold, a step of adding sugar to the raw milk or the dairy product, and then a step of treating the raw milk or the dairy product with lactase may be performed. preferable.

In another aspect of the method for producing fermented milk of the present invention, sugar is added to the raw material milk or dairy product, and one or more species selected from the group consisting of Aspergillus oryzae and yeast are inoculated as a starter, and then the above-mentioned It is characterized by including fermenting the raw material milk or the dairy product. With this production method, fermented milk with enhanced ginjo aroma can be produced.

By providing fermented milk imparted with ginjo aroma according to the present invention, it is possible to manufacture and sell cheese with a new flavor, yogurt with a new flavor, and the like. In addition, according to the present invention, the ginjo aroma can be imparted more efficiently, the ginjo aroma can be retained for a long time (for example, vacuum packaging and refrigeration for at least one month), and the expiration date can be extended.

In the present invention, fermented milk includes cheese, yogurt, yogurt-like foods, and the like. Moreover, in the present invention, "cheese" includes cheese-like foods using the above cheese. That is, the "cheese" of the present invention includes "natural cheese", "processed cheese", and "cheese food" defined by the "Fair Competition Code", as well as cheese-like foods generally called cheese-like foods in the industry. It also includes all products (for example, foods whose main ingredient is milk, etc.).

The fermented milk produced by the production method of the present invention is imparted with ginjo aroma by koji mold and/or yeast. The fermented milk produced by the production method of the present invention preferably contains ethyl caproate and ethanol as components exhibiting ginjo aroma, and more preferably contains 0.5 ppm or more of ethyl caproate. More preferably, it contains 1.0 ppm or more of ethyl caproate. The content of ethyl caproate is more preferably 1.5-100 ppm, more preferably 2.0-50 ppm.

In addition, the fermented milk produced by the production method of the present invention has an enzyme (peptidase) activity when lysine-p-nitroanilide is used as a substrate from the viewpoint of the deliciousness of the fermented milk, and from the viewpoint of umami and maturity. is preferably 0.01 ABS/h or more.

As one aspect of the production method of the present invention, the eight steps of the cheese production method will be described.
1) Standardize raw milk. Standardization refers to the process of preparing and mixing milk and dairy products (raw milk, skim milk, milk protein concentrate, skim milk powder, cream, etc.) according to the cheese composition of the final product.
Sugars may be mixed in during the standardization step. Sugar can in principle be added at any stage of the manufacturing process. For example, from the viewpoint of reducing the risk of bacterial contamination, it is possible to first add sugar and perform heat sterilization to deactivate the enzyme and then proceed with fermentation.
After standardization, steps of centrifugal sterilization and mixing of fermentation modifiers may be included.
When adding sugar to the curd, it is preferable to mix 0.1 to 10 wt%. On the other hand, when adding sugar to raw milk, it is preferable to mix 0.4 to 40 wt %.

2) Homogenize when producing cheese containing more than 10 wt% fat. The temperature conditions are preferably 50-90°C, more preferably 60-85°C. The homogenization pressure is preferably 5-40 MPa, more preferably 5-30 MPa.
In general, when the fat content is 2 wt % or less, the flavor and texture tend to deteriorate. The fermented milk produced by the production method of the present invention may have a low fat content of 2 wt% or less, and even if the fat content exceeds 2 wt%, the unpleasant odor (rancit odor) increases. do not do. These are considered to be due to the masking effect of ginjo incense.

3) The raw material milk is heat-treated for sanitation and quality stabilization. The conditions are such that the sterilization effect is equivalent to 63°C for 30 minutes. Examples include high-temperature short-time sterilization (HTST sterilization) and ultra-high-temperature short-time sterilization (UHT sterilization).
When adding rennet in the production process of fermented milk, especially cheese, it is preferable to set the conditions so that the curd does not cause deionization of calcium ions, denaturation of whey, formation of soft curd, and delay of syneresis. On the other hand, when coagulating with acid, UHT sterilization has no effect on the curd. In the case of cream cheese, the conditions are preferably 74° C. to 95° C. and 15 to 300 seconds.

4) Curd is formed by adding acid and/or rennet to the raw milk. At this time, a calcium salt (calcium chloride) may be added before curd formation.
The acid is preferably added at 10° C. or lower until the pH is 4.6 or lower. Alternatively, for example, the pH may be adjusted to about 4.6 to 5.3 before heating. Acids such as lactic acid, hydrochloric acid, citric acid, gluconic acid, and acetic acid that are approved for food use may be used. For example, lactic acid can be acid-coagulated by adjusting the pH to 4.2-5.4 with a 5-50% (v/v) solution of lactic acid. In the present invention, lactic acid is preferred from the viewpoint of cheese flavor and physical properties.
The amount of rennet added varies depending on the type of cheese, but for example, it is preferably added in an amount of 0.05 to 5 wt% to form a curd. At this time, the mixture may be stirred at about 10 to 80 rpm. The temperature is preferably 25-45°C.

5) Sugar, as mentioned above, can in principle be added at any stage of the manufacturing process. Sugar may be added to the surface of the curd or mixed into the interior of the curd. Alternatively, it may be added to the surface of the curd and mixed inside the curd. When mixed inside the curd, less sugar is lost during addition. At this time, the amount of sugar added to the curd is preferably 0.01 to 30 wt%, more preferably 0.2 to less than 20 wt%, still more preferably 0.5 to less than 10 wt%, particularly preferably 1 to 3 wt%. is.

6) Inoculate the starter described later. The surface of the card or the inside of the card may be inoculated, and stacking or the like may be performed. The amount of the starter added is preferably 0.01 to 30 wt%, more preferably 0.1 to 20 wt%, still more preferably 0.1 to 10 wt%, from the viewpoint of imparting ginjo aroma and suppressing moldy odor. %, especially 1 to 5 wt%.
From the viewpoint of imparting ginjo aroma and suppressing yeast odor, it is preferable to inoculate 0.01 to 30 wt% of koji mold, more preferably 0.1 to 10 wt%, and particularly preferably 1 to 5 wt%.
Also, yeast is preferably inoculated at 0.01 to 30 wt %. Furthermore, in the present invention, since the ginjo aroma can be enhanced by adding sugar, the inoculum amounts of the koji mold and yeast can be appropriately reduced.

As a method for culturing the koji mold, a known method can be used. The medium used for the production of the Aspergillus oryzae culture solution usually contains nutrients in which microorganisms can grow. Nutrient sources include rice, soybeans, barley, wheat, dextrin, whey, casein, skimmed milk powder, whey protein concentrate (WPC), whey protein isolate (WPI), yeast extract, soybean extract, and peptones such as trypticase. , sugars such as glucose and lactose, minerals such as whey minerals, etc., or foods containing a large amount of these. Skim milk powder is preferably used as a nutrient source, but is not limited to this example.

The culture temperature is preferably 15 to 50°C, more preferably 25 to 40°C, still more preferably 25 to 30°C, and the culture time is usually 3 to 72 hours, preferably 12 to 48 hours. Culturing is possible under aerobic or anaerobic conditions, but aerobic conditions are preferred.

7) In the case of fresh cheese (such as quark), put the starter in the curd, ripen it, warm it to less than 50-90° C., then centrifuge it to remove the whey.
In addition, in the case of cheese that is to be aged for one week or more, it is cut into a predetermined size according to the type of cheese in order to promote the removal of whey from the inside of the curd and homogenize it before step 5). After cutting, the whey is removed by, for example, standing generally at around 30° C. for 20 to 200 minutes. Then you can cook. While gently stirring, whey is removed from the inside of the curd by contraction of the protein matrix and promotion of acid production. Known methods may be used for cutting and cooking conditions.
In the case of pasta filler cheese, for example, the curd whose pH has been lowered to 5.1 to 5.4 is soaked in hot water of 70 to 80° C. to plasticize it. Then inoculate with a starter, etc.

8) When cheese is produced by the production method of the present invention, the fermentation temperature of koji mold and/or yeast is preferably 15 to 45°C, more preferably 15 to 50°C, more preferably 25 to 45°C, even more preferably. is the optimum temperature for koji mold and/or yeast ±3°C. Also, the fermentation time is preferably 6 hours or more, more preferably 12 to 72 hours, more preferably 12 hours to less than 2 weeks, still more preferably 24 hours to 1 week. In the past, there were cases in which ginjo aroma was imparted to cheese by long-term aging of several months or more, but in the present invention, ginjo aroma is imparted in a shorter period of time than in conventional cheese production methods. After that, depending on the type of cheese, the cheese is packaged through known predetermined processes. Moreover, in the present invention, ginjo aroma is imparted in a short period of time compared to the case where sugar is not added.

The fermented milk container of the present invention may be selected from plastic, paper, metal, ceramic, or composite materials thereof. It can be in the form of container stuffing filled in these containers. In addition, the container may be covered with a plastic shrink film, a light-shielding film (for example, a metal foil layer film, a black or dark ink-coated film, or two or more of the container and the film may be used in combination. From the viewpoint of flavor deterioration and decomposition (decrease) due to light transmission and oxygen transmission, it is preferable to combine a light-shielding container or film.

The saccharides of the present invention refer to all saccharides such as monosaccharides, disaccharides, oligosaccharides, starch syrups, and reduced starch syrups. Specific examples include glucose, fructose, galactose, sucrose, maltose, isomerized sugar, fructo-oligosaccharide, galacto-oligosaccharide, palatinose, lactitol, xylitol, raffinose, and the like. From the viewpoint of enhancing yeast activity, glucose, a mixture of glucose and fructose, or sucrose is preferred, and glucose or glucose and fructose is particularly preferred.

Milk used in the fermented milk of the present invention includes animal milk of cows, buffaloes, goats, sheep, horses, and the like.
Among them, cattle are economically advantageous because they are easily obtained in large quantities. Raw milk and milk used for curd are raw milk (unsterilized milk), sterilized milk (sterilized milk), partially skim milk, skim milk, whole milk concentrate, skim concentrate milk, whole milk powder, skim milk powder, milk Protein concentrates and glycomacropeptides can be blended as appropriate. Depending on the type of fermented milk to be actually produced, butter, buttermilk, cream, whey protein concentrate, whey protein isolate, α-lactalbumin, and β-lactoglobulin may be added to raw milk. These additive components may be used singly or in combination of two or more.
At this time, raw milk (unpasteurized milk) and processed products thereof are preferably used as raw milk from the viewpoint of good taste. It is preferable to contain these milks at a solid content concentration of 8 wt % or more. 9 to 24 wt% is more preferred. 9 to 16 wt% is more preferred.

As a starter, one or more selected from the group consisting of Aspergillus oryzae and yeast can be appropriately used. Examples of koji mold include Aspergillus oryzea, Aspergillus sojae, Aspergillus awamori, Monasccus sp and the like. Examples of yeast include Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Kluyvermyces lactis, Kluyvermyces marxinus and the like. These starters may be used alone or in combination of two or more.

In addition, in the production method of the present invention, the fermented milk can be imparted with ginjo flavor even with koji mold alone. In addition, a stronger ginjo aroma can be imparted by combining koji mold and yeast.
As the koji mold, Aspergillus genus is preferred, Aspergillus oryzea and Aspergillus sojae are preferred, and Aspergillus oryzea is more preferred.

In addition to koji mold and yeast, a lactic acid starter or the like can be used as appropriate. Examples of lactic acid bacteria include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus helveticus, Streptococcus thermophilus, and Streptococcus cremoris. Furthermore, Propionibacterium, Bifidobacteria, etc. can also be used in addition to Aspergillus oryzae and yeast.

In the present invention, lysine-p-nitroanilide (Lys-p-NA), which is a p-nitroanilide derivative of an amino acid, is used as an index for measuring enzyme (peptidase) activity in fermented milk as a substrate. .

Specifically, 100 μl of 20 mM Lys-p-NA solution and 1.8 ml of 100 mM potassium phosphate buffer (pH 7.0, 37° C.) are placed in a 5 ml glass tube and kept at 37° C. 100 μl of an appropriately diluted enzyme solution is injected to initiate the reaction. After 30 minutes, a reaction stopping solution (1.0 ml of 30% w/v acetic acid) is injected to stop the enzymatic reaction, followed by centrifugation (10,000 rpm for 5 minutes), and the supernatant is measured for absorbance at 410 nm. Lys-p-NA liberated by peptidase activity has a maximum absorption at 410 nm. Plot the reaction time (h) on the horizontal axis and the absorbance (ABS) on the vertical axis to obtain an approximate quadratic curve formula. More preferably, it is 0.02 ABS/h or more.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples and Experimental Examples, but the scope of the present invention is not limited to the description of these Examples and Experimental Examples.

[Experimental example 1]
20 kg of cream (product name “Fresh Cream 45”, Meiji Co., Ltd.) was added to 80 kg of raw milk to obtain a prepared milk having a fat content of 15 wt %. This prepared milk was sterilized at 95°C for 60 seconds and then homogenized at 75°C under a pressure of 15 MPa. The homogenized formula is cooled to 4° C. and 10% (w/w) aqueous lactic acid solution is added with stirring until the pH is 5.2 and after curd coagulation is added to 80° C. with stirring. After heating, the curd and whey were separated to obtain an acid coagulated cheese.

Aspergillus oryzae starter is a 10 wt% aqueous solution of skim milk powder (product name “skimmed milk powder”, Meiji Co., Ltd.) and 1 wt% of yeast extract (product name “Yastock (s-Pd)”, Asahi Foods and Healthcare Co., Ltd.). Then, the medium obtained by sterilizing at 121°C for 1 minute was cooled to 28°C, and then inoculated with 0.6 wt% of Aspergillus oryzae (Yamabuki No. 2 (genus Aspergillus), Akita Konno Shoten Co., Ltd.) and kept at 28°C for 48 hours. Prepared by culturing.

After preparing a mixture of acid coagulated cheese with no glucose added (0 wt%) and glucose added with 1 wt%, 3 wt%, and 10 wt% respectively, koji mold starter or koji mold starter and Yeast (Saccharomyces cerevisiae) was inoculated, fermented at 30°C for 36 hours, and glucose was added to present product 1 (koji mold only) and present product 2 (koji mold and yeast), and a reference to which glucose was not added. Product 1 (koji mold only) and reference product 2 (koji mold and yeast) were obtained. In addition, control product 1 was obtained by allowing the acid coagulated cheese to stand at 30° C. for 36 hours without inoculating the koji mold and yeast.

A sensory evaluation was performed by 10 specialized sensory evaluation panelists on the ginjo aroma, umami, and overall evaluation of the products 1 and 2 of the present invention, the reference products 1 and 2, and the control product 1. In this sensory evaluation, the ginjo incense, umami, and overall evaluation are scored according to the criteria in Table 1, and if the average score of 10 people for the overall evaluation is 3 points or more, the flavor with the ginjo incense is given. Rated as a rich cheese.
In addition, the same amount of hexane was added to invention product 1, invention product 2, reference product 1, reference product 2, and control product 1, and after distilling for 90 minutes with a distillation apparatus, the ethyl caproate concentration in the hexane phase was was measured by gas chromatography-mass spectrometry to evaluate ginjo aroma.
Furthermore, the enzyme (peptidase) activity of invention product 1, invention product 2, reference product 1, reference product 2, and control product 1 was measured by the method described later.

The gas chromatograph-mass spectrometer used to measure the ethyl caproate concentration was 7890A/5975C inertXL (manufactured by Agilent Technologies, Inc.), the column was DB-WAX (manufactured by Agilent Technologies, Inc.), and the gas flow rate was helium (carrier gas ) 1 ml/min, ion source temperature: 230° C., ionization method: EI, set mass number: m/z 99,88.

Enzyme (peptidase) activity was measured as follows. 80 ml of an extraction buffer (pH=7 (37° C.)) was added to 20 g of cheese and treated with a homogenizer (manufactured by IKA, model: ULTRA-TURRAX T25) at 9500 rpm for 1 minute. Here, the extraction buffer is an aqueous solution consisting of 50 mM potassium phosphate, 30% (w/v) sucrose, and 150 mM sodium chloride.
30 g of the aqueous solution obtained by homogenizing the cheese was centrifuged under the conditions of 4° C., 8000 g, and 10 minutes. Next, the supernatant was filtered through a filter paper (TOYO No. 2), and the filtrate (permeate) was used as an extract of lactic acid bacteria.

Lys-p-NA (manufactured by Sigma) was used as a substrate. 100 μl of 20 mM Lys-p-NA solution (in methanol) and 1.8 ml of 100 mM potassium phosphate buffer (pH=7 (37° C.)) were placed in a 5 ml test tube and kept at 37° C. 100 μl of the lactic acid bacterium extract was placed in the above-mentioned test tube to initiate the reaction. The reaction was stopped by adding to the test tube. The p-NA liberated by the above reaction has a maximum absorption at a wavelength of 410 nm. The reacted solution was centrifuged at 10000 rpm for 5 minutes. The absorbance of the supernatant was measured with a spectrophotometer (manufactured by Shimadzu Corporation, model: UV-1200, wavelength: 410 nm). For the results measured at each reaction time, the reaction time (h) was plotted on the horizontal axis and the absorbance (ABS) was plotted on the vertical axis to obtain an approximate quadratic curve formula.

A good cheese (fermented milk) with an enhanced ginjo flavor and rich flavor was produced by inoculating only the koji mold to the acid-coagulated curd with the addition of sugar and fermenting it (present invention product 1 in Table 2). . In addition, the ginjo aroma was further strengthened by inoculating koji mold and yeast to the acid-curd curd with the addition of sugar and then fermenting the curd (Product 2 of the present invention in Table 3). In particular, it was suggested that the ginjo incense was further strengthened when koji mold and yeast were inoculated into acid-curd with the addition of sugar (Table 3).

When 1 wt% or 3 wt% of glucose was added, the concentration of ethyl caproate was significantly increased by more than 5 times compared to the case without glucose addition (Table 4). When 10 wt % of glucose was added, the concentration of ethyl caproate in the cheese inoculated only with koji mold (Invention product 1) was the same as in the case of no addition of glucose (Table 4). On the other hand, in the cheese inoculated with koji mold and yeast (product 2 of the present invention), it increased about 30 times (Table 4). It was suggested that adding a certain amount of sugar to curd activates koji mold and yeast to increase ethyl caproate.

In present invention product 1 and present invention product 2, the peptidase activity increased with the addition of 1 wt % glucose and with the addition of 3 wt % glucose compared to the case without glucose addition (0 wt %) (Table 5). On the other hand, with the addition of 10 wt% glucose, the enzymatic activity was higher than that of the control product 1, but was equivalent to that without the addition of glucose (0 wt%) (Table 5). It was suggested that when only koji mold is added to the curd, the amount of glucose added is preferably 1 to less than 10 wt %. It was suggested that the addition of a predetermined amount of sugar to the curd activates koji mold and yeast to increase enzyme (peptidase) activity.

[Experimental example 2]
To 80 kg of raw milk was added 20 kg of cream (product name: "Fresh Cream 45", manufactured by Meiji Co., Ltd.) to obtain a prepared milk having a fat content of 15 wt %. This prepared milk was sterilized at 95° C. for 60 seconds and then homogenized at 75° C. and a pressure of 15 MPa. 4% of lactose (lactose monohydrate, Wako Pure Chemical Industries, Ltd.) was added to the homogenized formula and dissolved completely. After 0.2% of lactase (GODO-YNL, Godo Shusei Co., Ltd.) was added thereto, the reaction was allowed to proceed at 40° C. for 1 hour. It was then cooled to 4° C. and 10% (w/w) aqueous lactic acid solution was added with stirring until the pH reached 5.2. After the curds were coagulated, the mixture was heated to 80° C. with stirring, and the curds and whey were separated to obtain lactase-treated acid coagulated cheese.

A koji mold starter and yeast (Saccharomyces cerevisiae) were inoculated into the lactase-treated acid-coagulated cheese and fermented at 30° C. for 36 hours to obtain product 3 of the present invention. Table 6 shows the results of sensory evaluation of invention product 3 in comparison with control product 1.

The ethyl caproate concentration of product 3 of the present invention was 16.0 ppm. Compared to the control product 1, which was below the detection limit (0.1 ppm), the product 3 of the present invention was obtained by inoculating koji mold and yeast to the curd obtained by adding sugar and lactase treatment, and then fermenting it. , suggested that the ethyl caproate concentration increased significantly.

The enzymatic activity of invention product 3 was 0.031 ABS/h. Compared to the control product 1, which was less than the detection limit (0.001 ABS/h), the product 3 of the present invention is fermented after inoculating the curd obtained by adding sugar and treating with lactase with aspergillus oryzae and yeast. It was found that the enzyme was activated. In addition, it was suggested that the enzymatic activity decomposes the milk protein and increases the umami taste.

By providing fermented milk (cheese) with an excellent flavor with ginjo aroma by the production method of the present invention, fermented milk (cheese) with an unprecedented flavor is provided to the market, activating new markets. It is expected that the consumption of fermented milk (cheese) will increase. In addition, by using the production method of the present invention, it is possible to produce a high-quality ginjo aroma.
In addition, by adding sugar according to the production method of the present invention, it is possible to provide highly palatable fermented milk (cheese) even when koji mold or yeast, which can only produce a weak ginjo aroma, is used as a starter.

Although several embodiments and/or examples of the present invention have been described above in detail, those of ordinary skill in the art may modify these exemplary embodiments and/or examples without departing substantially from the novel teachings and advantages of the present invention. It is easy to make many modifications to the examples. Accordingly, many of these variations are included within the scope of the present invention.
The contents of the Japanese application specification on which the literature described in this specification and the Paris priority of this application are based are all incorporated herein.

Claims (4)

A method for producing fresh cheese , comprising adding glucose or fructose to raw milk or curd, inoculating koji mold cultured in a medium containing skim milk powder as a starter, and then fermenting the raw milk or curd ,
The fermentation is carried out at a temperature of 25° C. to 40° C. for 12 to 72 hours,
The above production method, wherein the produced fresh cheese contains 0.5 ppm or more of ethyl caproate . The method for producing fresh cheese according to claim 1 , wherein the koji mold belongs to the genus Aspergillus. The method for producing fresh cheese according to claim 1 or 2 , wherein the fermentation is carried out at a temperature of 30-40°C . The fresh cheese according to any one of claims 1 to 3 , wherein the fresh cheese produced has a peptidase activity of 0.01 ABS/h or more when lysine-p-nitroanilide is used as a substrate. Production method.