JP7319033B2 - Starter for soft mold cheese - Google Patents
Starter for soft mold cheese Download PDFInfo
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- JP7319033B2 JP7319033B2 JP2018182528A JP2018182528A JP7319033B2 JP 7319033 B2 JP7319033 B2 JP 7319033B2 JP 2018182528 A JP2018182528 A JP 2018182528A JP 2018182528 A JP2018182528 A JP 2018182528A JP 7319033 B2 JP7319033 B2 JP 7319033B2
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- acid bacteria
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- 235000013351 cheese Nutrition 0.000 title claims description 71
- 239000007858 starting material Substances 0.000 title claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 130
- 241000894006 Bacteria Species 0.000 claims description 71
- 235000014655 lactic acid Nutrition 0.000 claims description 65
- 239000004310 lactic acid Substances 0.000 claims description 65
- 238000004519 manufacturing process Methods 0.000 claims description 30
- 235000008983 soft cheese Nutrition 0.000 claims description 22
- 235000021383 camembert cheese Nutrition 0.000 claims description 21
- 230000002093 peripheral effect Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims 2
- 229930010555 Inosine Natural products 0.000 claims 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 claims 1
- 229960003786 inosine Drugs 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000000523 sample Substances 0.000 description 9
- 235000002245 Penicillium camembertii Nutrition 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194035 Lactococcus lactis Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241001627205 Leuconostoc sp. Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000009415 formwork Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、カマンベールチーズなどの軟質カビ系チーズ用スターター、該スターターを用いた軟質カビ系チーズの製造方法、および、該製造方法により製造された軟質カビ系チーズに関する。 The present invention relates to a starter for soft mold cheese such as camembert cheese, a method for producing soft mold cheese using the starter, and a soft mold cheese produced by the production method.
カマンベールチーズなどの軟質カビ系チーズは、「硬い」や「軟らかすぎる」などのチーズの組織が不良になると商品価値がなくなってしまう。硬いカマンベールチーズは食感や風味が悪く、軟らかすぎるチーズは手や口にベタついて食べ難い。 Soft moldy cheese such as camembert cheese loses its commercial value when the cheese structure is poor, such as "hard" or "too soft". Hard camembert cheese has a poor texture and flavor, and too soft cheese is sticky on the hands and mouth and difficult to eat.
カマンベールチーズの製法は、乳酸菌スターターに中温性乳酸菌のみを用いる伝統的製法と、高温性乳酸菌のみを用いたスタビライズド製法とに大別される。カマンベールチーズはチーズ表面から白カビによってタンパク質がアンモニアまで分解されるが、伝統的製法で作られたカマンベールチーズは、ｐＨが高い周辺部がとろけすぎているのに対し、中心部は少し硬く、風味的には酸味、苦味を強く感じるという問題があった。スタビライズド製法で作られたカマンベールチーズは、全体的に硬く、芳香性物質のジアセチルやアセトインを産生する乳酸菌を用いないことから風味が穏やかで淡白になりやすいという問題があった。 The production method of camembert cheese is roughly divided into a traditional production method using only mesophilic lactic acid bacteria as a lactic acid starter and a stabilized production method using only thermophilic lactic acid bacteria. In Camembert cheese, protein is decomposed into ammonia by white mold from the surface of the cheese, but in Camembert cheese made by the traditional method, the periphery with a high pH is too melty, while the center is a little hard and has a flavor. In terms of taste, there was a problem that the sourness and bitterness were felt strongly. Camembert cheese made by the stabilized manufacturing method has a problem that it is hard as a whole and has a mild and bland flavor because it does not use lactic acid bacteria that produce diacetyl and acetoin, which are aromatic substances.
このようなチーズの組織の特性を改善する試みとして、例えば、白カビチーズ中の遊離β－ラクトグロブリン含有量を低減させて、白カビチーズが高脂肪で高水分であっても常温化で内部組織が流出しないようにすること（特許文献１）や、低温性および／または中温性乳酸菌を用い、白カビ系チーズの中身部分のカゼイン結合型カルシウム量を所定量以上とすることにより、切断面からチーズが流れ出す現象（ランニング）を防止すること（特許文献２）などが挙げられる。 As an attempt to improve the characteristics of such cheese tissue, for example, by reducing the content of free β-lactoglobulin in white mold cheese, even if the white mold cheese is high in fat and moisture, the internal structure is reduced at room temperature. Cheese from the cut surface by preventing it from flowing out (Patent Document 1) or by using low-temperature and / or mesophilic lactic acid bacteria and setting the amount of casein-bound calcium in the content part of white mold cheese to a predetermined amount or more. (Patent Document 2).
さらに伝統的製法の利点とスタビライズド製法の利点とを兼ね備えた白カビチーズ系チーズの製造方法として、チーズカードに食用アルカリ剤を添加し、ナトリウムおよび塩素の存在比をコントロールすることが提案されている（特許文献３）。
ところで、カスピ海ヨーグルトなどのクレモリス菌を主発酵菌として発酵する発酵乳において、保存中に次第に強くなるチーズ臭を抑制し、保存中も安定した穏やかなチーズ香を呈し、粘性による滑らかな食感を有する発酵乳とするため、サーモフィラス菌を併用した例が知られている（特許文献４）。
Furthermore, as a method for producing white mold cheese that combines the advantages of the traditional production method and the stabilized production method, it has been proposed to add an edible alkaline agent to the cheese curd to control the abundance ratio of sodium and chlorine. (Patent document 3).
By the way, fermented milk such as Caspian Sea yogurt, which is fermented using Cremoris bacteria as the main fermenting bacteria, suppresses the cheese odor that gradually becomes stronger during storage, exhibits a stable and mild cheese aroma during storage, and has a smooth texture due to its viscosity. There is known an example in which thermophilus is used in combination in order to obtain fermented milk having
本発明の課題は、特殊な添加剤を用いることなく、上記の伝統的製法やスタビライズド製法の問題点を解消した、新たなカマンベールなどの軟質カビ系チーズの製造方法を提供することである。 An object of the present invention is to provide a new method for producing soft moldy cheese such as camembert, which solves the problems of the above-mentioned traditional production method and stabilized production method without using special additives.
本発明者らは、前記課題を解決すべく、鋭意研究を重ねた結果、高温性乳酸菌と中温性乳酸菌とを所定の比率で混合したスターターを用いることで、特殊な添加物を使用することなく、好ましい硬さと組織、風味を有する軟質カビ系チーズを製造することを見出し、さらに検討を進め、本発明を完成した。 In order to solve the above problems, the present inventors have conducted intensive research and found that by using a starter in which thermophilic lactic acid bacteria and mesophilic lactic acid bacteria are mixed at a predetermined ratio, without using special additives , found to produce a soft mold cheese having preferable hardness, texture and flavor, further studied, and completed the present invention.
したがって、本発明は、以下に関する。
［１］ 高温性乳酸菌および中温性乳酸菌を含み、高温性乳酸菌と中温性乳酸菌との菌数比が１０：１～１：１０である、軟質カビ系チーズ製造用スターター。
［２］ 高温性乳酸菌と中温性乳酸菌との菌数比が、４：１～１：１である、前記［１］に記載の軟質カビ系チーズ製造用スターター。
［３］ 高温性乳酸菌と中温性乳酸菌との総菌数が、１×１０８ｃｆｕ／ｇ～９×１０１０ｃｆｕ／ｇである、前記［１］または［２］に記載の軟質カビ系チーズ製造用スターター。
［４］ 前記［１］～［３］のいずれか一項に記載の軟質カビ系チーズ製造用スターターを用いる、軟質カビ系チーズの製造方法。
［５］ 軟質カビ系チーズ製造用スターターによる発酵が、２７℃～３７℃で行われる、前記［４］に記載の製造方法。
Accordingly, the present invention relates to:
[1] A starter for producing soft mold cheese, containing thermophilic lactic acid bacteria and mesophilic lactic acid bacteria, wherein the ratio of thermophilic lactic acid bacteria to mesophilic lactic acid bacteria is 10:1 to 1:10.
[2] The starter for producing soft mold cheese according to [1] above, wherein the number ratio of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria is 4:1 to 1:1.
[3] The soft moldy cheese according to [1] or [2] above, wherein the total number of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria is 1×10 8 cfu/g to 9×10 10 cfu/g. manufacturing starter.
[4] A method for producing soft mold cheese using the starter for producing soft mold cheese according to any one of [1] to [3].
[5] The production method according to the above [4], wherein the fermentation with the starter for soft mold cheese production is carried out at 27°C to 37°C.
［６］ 前記［４］または［５］に記載の製造方法によって製造された、軟質カビ系チーズ。
［７］ 水分が、４５重量％～５８重量％である、前記［６］に記載の軟質カビ系チーズ。
［８］ 軟質チーズ部分の中心部の硬度が、９０ｇｆ～２５０ｇｆである、前記［６］または［７］に記載の軟質カビ系チーズ。
［９］ 軟質チーズ部分の周辺部の硬度が、４０ｇｆ～１２０ｇｆである、前記［６］～［８］のいずれか一項に記載の軟質カビ系チーズ。
［１０］ カマンベールチーズである、前記［６］～［９］のいずれか一項に記載の軟質カビ系チーズ。
[6] A soft moldy cheese produced by the production method according to [4] or [5] above.
[7] The soft mold cheese according to [6] above, which has a moisture content of 45% by weight to 58% by weight.
[8] The soft moldy cheese according to [6] or [7] above, wherein the soft cheese portion has a central hardness of 90 gf to 250 gf.
[9] The soft mold cheese according to any one of [6] to [8] above, wherein the soft cheese portion has a peripheral hardness of 40 gf to 120 gf.
[10] The soft mold cheese according to any one of [6] to [9], which is camembert cheese.
本発明の軟質カビ系チーズ製造用スターターは、高温性乳酸菌および中温性乳酸菌を所定の菌数比で組み合わせることによって、特別な添加剤を用いることなく、水分の抜けが適正となり、より好ましい硬さと組織を実現し、さらに風味が向上した軟質カビ系チーズを提供することができる。
具体的には、高温性乳酸菌のみを使用した場合、全体的に硬くなり、中温性乳酸菌のみを使用した場合、周辺部がとろけすぎている傾向があるのに対し、本発明の場合、中心部および周辺部の両方で適度な硬さととろけ具合を兼ね備えたチーズ組織を実現できる。
また、高温性乳酸菌のみを使用した場合、うま味が少なく、中温性乳酸菌のみを使用した場合、酸味、苦味が強くなる傾向があるのに対し、本発明の場合、良好なうま味および風味となる。
The starter for soft mold cheese production of the present invention is a combination of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria at a predetermined bacterial count ratio, so that moisture can be properly removed without using a special additive, resulting in more preferable hardness. It is possible to provide a soft mold cheese with a texture and an improved flavor.
Specifically, when only thermophilic lactic acid bacteria are used, the whole tends to be hard, and when only mesophilic lactic acid bacteria are used, the peripheral part tends to melt too much, whereas in the case of the present invention, the central part It is possible to realize a cheese structure that has both moderate hardness and meltability in both the and peripheral portions.
In addition, when only thermophilic lactic acid bacteria are used, umami tends to be low, and when only mesophilic lactic acid bacteria are used, sourness and bitterness tend to be strong, but in the case of the present invention, good umami and flavor are obtained.
以下では、本発明を詳細に説明するが、本発明は、個々の態様には限定されない。
本発明は、一態様において、高温性乳酸菌および中温性乳酸菌を含む軟質カビ系チーズ製造用スターターに関する。
The invention is described in detail below, but the invention is not limited to individual embodiments.
The present invention, in one aspect, relates to a starter for soft mold cheese production comprising thermophilic lactic acid bacteria and mesophilic lactic acid bacteria.
高温性乳酸菌は、至適生育温度が３７℃～４５℃程度である乳酸菌であり、例えば、Streptococcus属やLactobacillus属の乳酸菌が該当する。より詳細には、Streptococcus thermophilus、Lactobacillus delbrueckii subsp. bulgaricus、Lactobacillus helveticusなどが挙げられる。 Thermophilic lactic acid bacteria are lactic acid bacteria whose optimum growth temperature is about 37° C. to 45° C., and include, for example, lactic acid bacteria belonging to the genus Streptococcus and Lactobacillus. More specific examples include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus helveticus.
中温性乳酸菌は、至適生育温度が２５℃～３５℃程度である乳酸菌であり、例えば、Lactococcus属やLeuconostoc属の乳酸菌が該当する。より詳細には、Lactococcus lactis subsp. lactis、Lactoboccus lactis subsp. cremoris、Lactococcus lactis subsp. lactis biovar. diacetylactis、Leuconostoc sp.などが挙げられる。 Mesophilic lactic acid bacteria are lactic acid bacteria whose optimum growth temperature is about 25° C. to 35° C., and include, for example, lactic acid bacteria belonging to the genera Lactococcus and Leuconostoc. More specifically, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc sp.
軟質カビ系チーズは、ナチュラルチーズの表面に白カビなどのカビを生育させた軟質チーズであり、例えば、カマンベールチーズ、ブリーチーズ、サンタンドレチーズ、クロミエチーズ、ヌーシャテルチーズ、バラカチーズ、ボニファッツチーズ、サン・マルスランチーズ、シャウルスチーズなどが挙げられる。 Soft mold cheese is a soft cheese in which mold such as white mold grows on the surface of natural cheese. Examples include Marselan cheese and Chaurs cheese.
本発明のスターターは、高温性乳酸菌と中温性乳酸菌との菌数比が、１０：１～１：１０であってもよく、好ましくは、４：１～１：４、さらに好ましくは、４：１～１：１である。また、本発明のスターターにおける高温性乳酸菌と中温性乳酸菌との総菌数は、とくに限定されないが、１×１０８ｃｆｕ／ｇ～９×１０１０ｃｆｕ／ｇであってもよく、好ましくは、１×１０９ｃｆｕ／ｇ～９×１０９ｃｆｕ／ｇであり、さらに好ましくは、１×１０９ｃｆｕ／ｇ～５×１０９ｃｆｕ／ｇである。 In the starter of the present invention, the number ratio of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria may be 10:1 to 1:10, preferably 4:1 to 1:4, more preferably 4: 1 to 1:1. The total number of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria in the starter of the present invention is not particularly limited, but may be 1×10 8 cfu/g to 9×10 10 cfu/g, preferably 1×10 9 cfu/g to 9×10 9 cfu/g, more preferably 1×10 9 cfu/g to 5×10 9 cfu/g.
本発明は、一態様において、前記の軟質カビ系チーズ製造用スターターを用いる、軟質カビ系チーズの製造方法に関する。軟質カビ系チーズの製造方法は、本発明の軟質カビ系チーズ製造用スターターを用いる以外は特に限定されないが、例えば、以下の手順で行われる。
（１）原料乳を加熱殺菌し、冷却する。
（２）スターターを添加し、所定のｐＨまで発酵させる。
（３）レンネットを添加し、凝固させてチーズカードを得る。
（４）チーズカードのカッティングおよびホエイ排出を行う。
（５）チーズカードを型枠に投入し、成型する。
（６）成型されたチーズカードを加塩する。
（７）白カビなどのカビ菌体を噴霧し、一次熟成する。
（８）包装後、二次熟成する。
（９）密封容器に入れ、加熱殺菌後、低温で保管する。
In one aspect, the present invention relates to a method for producing soft mold cheese using the starter for producing soft mold cheese. The method for producing soft mold cheese is not particularly limited except that the starter for producing soft mold cheese of the present invention is used. For example, it is carried out by the following procedure.
(1) Raw material milk is sterilized by heating and cooled.
(2) Add a starter and ferment to a predetermined pH.
(3) Add rennet and coagulate to obtain cheese curds.
(4) Cutting the cheese curds and draining the whey.
(5) Put the cheese curd into the mold and shape it.
(6) Salt the molded cheese curd.
(7) Spray fungal cells such as white mold for primary maturation.
(8) Secondary ripening after packaging.
(9) Store in a sealed container at a low temperature after heat sterilization.
本発明は、一態様において、軟質カビ系チーズ製造用スターターによる発酵が、２７℃～３７℃、好ましくは２９℃～３５℃、とくに好ましくは３０℃～３４℃で行われる In one aspect of the present invention, fermentation with a starter for soft mold cheese production is carried out at 27°C to 37°C, preferably 29°C to 35°C, particularly preferably 30°C to 34°C.
本発明は、一態様において、前記の軟質カビ系チーズの製造方法によって製造された、軟質カビ系チーズに関する。
本発明の軟質カビ系チーズは、水分が、４５重量％～５８重量％、好ましくは４７重量％～５６重量％、とくに好ましくは４９重量％～５４重量％である。
In one aspect, the present invention relates to soft mold cheese produced by the method for producing soft mold cheese.
The soft mold cheese of the present invention has a water content of 45% to 58% by weight, preferably 47% to 56% by weight, particularly preferably 49% to 54% by weight.
本発明の軟質カビ系チーズは、軟質チーズ部分（すなわち、円周部を除いた部分）の中心部（中心の位置から、円周部までの約２分の１の位置まで）および周辺部（中心部の最も外側の位置から、円周部付近の位置まで）の硬度のバランスが優れており、適度な硬さととろけ具合となる。 The soft mold cheese of the present invention is the center of the soft cheese portion (that is, the portion excluding the circumference) (from the center position to the position of about half to the circumference) and the peripheral portion ( From the outermost position of the center to the position near the circumference), the balance of hardness is excellent, and it has moderate hardness and melts.
軟質チーズ部分の中心部の硬度は、好ましくは９０ｇｆ～２５０ｇｆであり、さらに好ましくは１００ｇｆ～２００ｇｆであり、とくに好ましくは１１０ｇｆ～１５０ｇｆである。
軟質チーズ部分の周辺部の硬度は、好ましくは４０ｇｆ～１２０ｇｆであり、さらに好ましくは５０ｇｆ～１１０ｇｆであり、とくに好ましくは６０ｇｆ～１００ｇｆである。
本発明の軟質カビ系チーズは、一態様において、カマンベールチーズである。
The hardness of the central portion of the soft cheese portion is preferably 90 gf to 250 gf, more preferably 100 gf to 200 gf, particularly preferably 110 gf to 150 gf.
The hardness of the peripheral portion of the soft cheese portion is preferably 40 gf to 120 gf, more preferably 50 gf to 110 gf, particularly preferably 60 gf to 100 gf.
In one aspect, the soft mold cheese of the present invention is camembert cheese.
以下では、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は、これにより限定されない。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited thereto.
１．カマンベールチーズの作製
原料乳である生乳を７５℃２０秒間殺菌後、３２℃に冷却し、表１に記載された高温性乳酸菌と中温性乳酸菌の菌数比である乳酸菌混合スターターを４×１０７ｃｆｕ／ｇとなるように添加し、発酵させた。原料乳のｐＨが６．４になった時点でレンネットを添加し、凝固させ、チーズカードを得た。
凝固後、チーズカードのカッティングおよびホエイ排出を行った。カッティングおよびホエイ排出条件は、チーズカードの水分が５１～５３％になるように調整した。
チーズカードを略円柱状の型枠（モールド）に投入した。モールドの形状は、得られるチーズの直径が７．８ｃｍ、厚さが２．０ｃｍ、質量が１００ｇとなる形状とした。
チーズカード製造の翌日、成型されたチーズカードを塩水に浸漬させ、目標塩分１．１％になるように加塩した後に、白カビ菌体の希釈液を噴霧し、１７℃、９０％ＲＨ、７日間の条件で一次熟成を行った。
一次熟成終了後、包装フィルムを用いて包装し、８℃、６０％ＲＨ、７日間の条件で二次熟成を行った。
得られたチーズを密閉容器に入れ、中心部が９０℃になるように殺菌処理を行った後、４℃で保管した。
なお、実施例１～５および比較例１、２において、高温性乳酸菌として、サーモフィラス菌（Streptococcus thermophilus）を用い、中温性乳酸菌として、ラクティス菌（Lactococcus lactis）およびクレモリス菌（Lactococcus lactis subsp. cremoris）を用いた。
1. Production of camembert cheese Raw milk, which is raw milk, is sterilized at 75 ° C. for 20 seconds, cooled to 32 ° C., and 4 × 10 7 of a lactic acid bacteria mixed starter, which is the number ratio of thermophilic lactic acid bacteria and mesophilic lactic acid bacteria described in Table 1. It was added so as to be cfu/g and fermented. When the pH of raw material milk reached 6.4, rennet was added and coagulated to obtain cheese curds.
After coagulation, the cheese curds were cut and the whey was drained. The cutting and whey draining conditions were adjusted so that the moisture content of the cheese curd was 51-53%.
A cheese curd was put into a substantially cylindrical formwork (mold). The shape of the mold was such that the resulting cheese had a diameter of 7.8 cm, a thickness of 2.0 cm, and a mass of 100 g.
On the next day after cheese curd production, the molded cheese curd is immersed in salt water, salted to a target salinity of 1.1%, and then sprayed with a diluted solution of white mold fungus cells, 17 ° C., 90% RH, 7 Primary aging was performed under the conditions of 1 day.
After completion of the primary aging, it was wrapped with a packaging film and subjected to secondary aging under the conditions of 8° C., 60% RH, and 7 days.
The resulting cheese was placed in an airtight container, sterilized so that the center temperature reached 90°C, and then stored at 4°C.
In Examples 1 to 5 and Comparative Examples 1 and 2, Streptococcus thermophilus was used as the thermophilic lactic acid bacterium, and Lactococcus lactis and Lactococcus lactis subsp. cremoris were used as the mesophilic lactic acid bacterium. was used.
２．硬度測定
作成したカマンベールチーズの硬度は、以下のとおり測定した。測定は２回行い、その平均値を求めた。
（１）サンプルの軟質チーズ部分の中心部および周辺部をそれぞれ直方体状にカットし、１０℃で２、３時間保存し、サンプルの温度を調整した。なお、軟質チーズ部分の中心部は、円柱状のチーズを上方から見下ろした場合に見える円の中心から半径の約２分の１までの部分であり、周辺部は、円の中心から半径の約２分の１から白カビに覆われた円周部を切り落としたところまでの部分である。
（２）レオメーター（レオテック社製）を用い、下記の条件でサンプルの硬度（ｇｆ）の測定を行った。測定は、軟質チーズ部分の中心部を含むサンプル、または、軟質チーズ部分の周辺部を含む直方体のサンプルに対し、直方体のカット前のチーズの中心部側の面から周辺部側の面に向かう方向でプランジャーをサンプルに接触させて行った。
［測定条件］
ＲＡＮＧＥ：２ｋ
Ｐ．Ｌ．：ＳＣＡＬＥＲ
Ｓ．ＡＤＪ（サンプルとプランジャーが接触し負荷がかかってからの距離）：３．０ｍｍ
Ｔ．ＳＰＥＥＤ（試料台の昇降スピード）：１５ｃｍ／ｍｉｎ
プランジャー：直径１ｃｍ（円盤型）
2. Hardness measurement The hardness of the prepared camembert cheese was measured as follows. The measurement was performed twice and the average value was obtained.
(1) The central part and peripheral part of the soft cheese portion of the sample were cut into rectangular parallelepipeds, respectively, and stored at 10°C for 2 or 3 hours to adjust the temperature of the sample. The center of the soft cheese part is the part from the center of the circle to about half the radius when looking down on the cylindrical cheese from above, and the peripheral part is about the radius from the center of the circle. It is the part from 1/2 to the point where the circumference part covered with mildew was cut off.
(2) Using a rheometer (manufactured by Rheotech), the hardness (gf) of the sample was measured under the following conditions. The direction of the sample including the center of the soft cheese portion or the cuboid sample including the periphery of the soft cheese portion is measured from the surface of the center side of the cheese before cutting to the surface of the periphery side of the cuboid. , the plunger was brought into contact with the sample.
[Measurement condition]
RANGE: 2k
P. L. : SCALER
S. ADJ (distance from when sample and plunger come into contact and load is applied): 3.0 mm
T. SPEED (lifting speed of sample table): 15 cm/min
Plunger: 1 cm in diameter (disk type)
３．ｐＨ測定
作成したカマンベールチーズのｐＨは、以下のとおり測定した。
（１）チーズをその中心を通るように扇形にカットして得た、元の約１／６サイズのチーズをミキサー等を用いて均一になるまで粉砕、混合した。
（２）粉砕後のチーズ１０ｇに対し、約５０℃の温水３０ｇを添加（４倍希釈）し、ホモジナイズして試料液を得た。
（３）前述の試料液を約２５℃まで冷却し、ｐＨメーター（東亜ディーケーケー社製、
ＨＭ－３０Ｇ）で測定した。
3. pH Measurement The pH of the prepared camembert cheese was measured as follows.
(1) Cheese of about 1/6 the original size obtained by cutting cheese into a fan shape so as to pass through the center was pulverized and mixed using a mixer or the like until uniform.
(2) 30 g of hot water of about 50° C. was added to 10 g of the pulverized cheese (4-fold dilution) and homogenized to obtain a sample solution.
(3) Cool the above-mentioned sample liquid to about 25 ° C., pH meter (manufactured by Toa DKK Co., Ltd.,
HM-30G).
４．官能評価
作成したカマンベールチーズの官能評価を、１０名のパネラーにより、「風味」と「組織・食感」を５段階（５点：非常に良い、４点：良い、３：許容、２：悪い、１：非常に悪い）で評価し平均点を算出することによって行った。
4. Sensory evaluation The sensory evaluation of the prepared Camembert cheese was performed by 10 panelists, and the “flavor” and “structure/texture” were rated in 5 stages (5 points: very good, 4 points: good, 3: acceptable, 2: bad , 1: very bad) and calculated the average score.
５．結果
結果の詳細は、以下のとおりである。
＜実施例１＞
高温性乳酸菌と中温性乳酸菌の菌数比が８６：１４である乳酸菌混合スターターを用いて作ったカマンベールチーズは、水分が５１．８％、ｐＨが６．５１、軟質チーズ部分の硬度が、中心部で１４２ｇｆ、周辺部が１０３ｇｆであった。適度な硬さととろけ具合であり、風味、食感ともに良好であった。
＜実施例２＞
高温性乳酸菌と中温性乳酸菌の菌数比が７１：２９である乳酸菌混合スターターを用いて作ったカマンベールチーズは、水分が５２．６％、ｐＨが６．４４、軟質チーズ部分の硬度が、中心部で１１２ｇｆ、周辺部が８６ｇｆであった。適度な硬さととろけ具合であり、風味、食感ともに良好であった。
5. Results The details of the results are as follows.
<Example 1>
Camembert cheese made using a lactic acid bacteria mixed starter with a bacterium ratio of 86:14 between thermophilic lactic acid bacteria and mesophilic lactic acid bacteria has a moisture content of 51.8%, a pH of 6.51, and a hardness of the soft cheese part. It was 142 gf in the part and 103 gf in the peripheral part. It had moderate hardness and meltability, and both flavor and texture were good.
<Example 2>
Camembert cheese made using a lactic acid bacteria mixed starter with a bacterium ratio of 71:29 between thermophilic lactic acid bacteria and mesophilic lactic acid bacteria has a moisture content of 52.6%, a pH of 6.44, and a hardness of the soft cheese part. It was 112 gf in the part and 86 gf in the peripheral part. It had moderate hardness and meltability, and both flavor and texture were good.
＜実施例３＞
高温性乳酸菌と中温性乳酸菌の菌数比が５３：４７である乳酸菌混合スターターを用いて作ったカマンベールチーズは、水分が５２．３％、ｐＨが６．３０、軟質チーズ部分の硬度が、中心部で１１６ｇｆ、周辺部が９２ｇｆであった。適度な硬さととろけ具合であり、風味、食感ともに良好であった。
＜実施例４＞
高温性乳酸菌と中温性乳酸菌の菌数比が２９：７１である乳酸菌混合スターターを用いて作ったカマンベールチーズは、水分が５２．９％、ｐＨが６．３８、軟質チーズ部分の硬度が、中心部で１０６ｇｆ、周辺部が８１ｇｆであった。適度な硬さととろけ具合であり、風味、食感ともに良好であった。
＜実施例５＞
高温性乳酸菌と中温性乳酸菌の菌数比が１１：８９である乳酸菌混合スターターを用いて作ったカマンベールチーズは、水分が５１．４％、ｐＨが６．２８、軟質チーズ部分の硬度が、中心部で１１８ｇｆ、周辺部が５８ｇｆであった。適度な硬さととろけ具合であり、わずかに苦みがあるが、風味、食感ともに良好であった。
<Example 3>
Camembert cheese made using a lactic acid bacteria mixed starter with a bacterium ratio of 53:47 between high-temperature lactic acid bacteria and mesophilic lactic acid bacteria has a moisture content of 52.3%, a pH of 6.30, and a hardness of the soft cheese part. It was 116 gf in the part and 92 gf in the peripheral part. It had moderate hardness and meltability, and both flavor and texture were good.
<Example 4>
Camembert cheese made using a lactic acid bacteria mixed starter with a bacterium ratio of 29:71 between high-temperature lactic acid bacteria and mesophilic lactic acid bacteria has a moisture content of 52.9%, a pH of 6.38, and a hardness of the soft cheese part. It was 106 gf in the part and 81 gf in the peripheral part. It had moderate hardness and meltability, and both flavor and texture were good.
<Example 5>
Camembert cheese made using a lactic acid bacteria mixed starter with a bacterium ratio of 11:89 between thermophilic lactic acid bacteria and mesophilic lactic acid bacteria has a moisture content of 51.4%, a pH of 6.28, and a hardness of the soft cheese part. It was 118 gf in the part and 58 gf in the peripheral part. It was moderately hard and melted, and had a slightly bitter taste, but had good flavor and texture.
＜比較例１＞
高温性乳酸菌のみの乳酸菌スターターを用いて作ったカマンベールチーズは、水分が５２．４％、ｐＨが６．４７、軟質チーズ部分の硬度が、中心部で２８５ｇｆ、周辺部が２２１ｇｆであった。あっさりしているがややうまみが少なく、弾力が強く全体的に硬かった。
＜比較例２＞
中温性乳酸菌のみの乳酸菌スターターを用いて作ったカマンベールチーズは、水分が５１．８％、ｐＨが５．７４、軟質チーズ部分の硬度が、中心部で１１０ｇｆ、周辺部が２０ｇｆであった。酸味や苦みが強く、カード中心部がやや硬くて、周辺部はとろけすぎていた。
<Comparative Example 1>
Camembert cheese made using a lactic acid bacteria starter containing only thermophilic lactic acid bacteria had a moisture content of 52.4%, a pH of 6.47, and a hardness of the soft cheese portion of 285 gf in the center and 221 gf in the periphery. It was light but had little umami, and was tough overall with strong elasticity.
<Comparative Example 2>
Camembert cheese made using a lactic acid bacteria starter containing only mesophilic lactic acid bacteria had a moisture content of 51.8%, a pH of 5.74, and a hardness of the soft cheese portion of 110 gf at the center and 20 gf at the periphery. The sourness and bitterness were strong, the center of the curd was a little hard, and the periphery was too melty.
以上の結果を表１にまとめる。
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| JP2018182528A JP7319033B2 (en) | 2018-09-27 | 2018-09-27 | Starter for soft mold cheese |
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| CN201910921672.9A CN110946186A (en) | 2018-09-27 | 2019-09-27 | Soft mold-based cheese starter |
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| JP2014171456A (en) | 2013-03-12 | 2014-09-22 | Meiji Co Ltd | Method for supervising and manufacturing cheese |
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| JP2014171456A (en) | 2013-03-12 | 2014-09-22 | Meiji Co Ltd | Method for supervising and manufacturing cheese |
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