JPH04304842A - Cheese aged with monascus mold and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title cheese having beautiful red based color tone in appearance and good flavor by inoculating Monascus mold into cheese or dipping cheese into a liquid culture solution of Monascus mold and aging the cheese. CONSTITUTION:Monascus mold is inoculated into cheese and aged or Monascus mold is cultured using a liquid culture solution and cheese is dipped in the cultured mixture solution and aged to provide Monascus mold aged cheese having red based beautiful color tone in appearance and good flavor.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention has a beautiful red color tone in appearance by ripening using Monascus mold.
The present invention relates to a red yeast mold-ripened cheese that has a good flavor and a method for producing the same.

[0002] In this invention, "cheese" refers to natural cheese (including green cheese and curds immediately after cutting), processed cheese, cheese food, or products whose main ingredient is milk (hereinafter referred to as "products whose main ingredient is milk"). (abbreviated as ``Nyushuhara'').

0003

[Prior art] Red aspergillus (microorganism belonging to the genus Monascus)
has been used for a long time in the production of red sake and tofu milk, but recently there have been examples of the use of red yeast mold in bread (Japanese Patent Publication No. 3-4729) and noodles (Japanese Patent Application Publication No. 3-4729). 475
No. 5), or an example of use in fish species (Unexamined Japanese Patent Publication No. 3-3908
No. 5) has been disclosed and is also used for the production of red pigments.

On the other hand, mold-ripened cheeses include white mold cheese (such as Camembert) inoculated with white mold microorganisms (Penicillium camembertii or its mutants, etc.), or blue mold microorganisms (Penicillium roqueforti, etc.). Blue mold cheeses (for example, blue cheese, Stilton cheese, Roquefort, etc.) that are inoculated and aged are known. In addition, Edam cheese whose surface is dyed red, Limburger with red lind, Muenster,
Also known are Vacherin Mon d'Or and Enchirado. However, cheese aged using red yeast mold is still unknown.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a previously unknown red yeast mold-ripened cheese that has a beautiful appearance and good flavor, and a method for producing the same.

[0006]

[Means for Solving the Problems] This invention has been completed in view of the above-mentioned prior art and problems. It is a koji mold aged cheese. A second invention for solving the above-mentioned problems is a method for producing a Monascus ripened cheese, which comprises inoculating cheese with a Monascus moss and ripening the cheese. A third invention for solving the above-mentioned problems is a method for producing a Monascus matured cheese, which is characterized by culturing Monascus mold using a liquid medium, and immersing cheese in this culture solution to ripen it. . Hereinafter, the structure and effects of the invention will be explained.

[0007] The cheese used as a raw material in this invention is natural cheese (including green cheese and curds immediately after cutting), processed cheese, cheese food, or milk base produced by a conventional method, or Commercially available products can be used.

[0008] The red yeast mold used in this invention is Monascus anka, Monascus purpu.
microorganisms belonging to the genus Monasca, such as [reus],
These are readily available from depositories or on the market.

[0009] The following method can be adopted for the ripening of cheese using red yeast mold.

[0010] 1) Inoculating the cheese with red yeast mold and growing it,
How to age cheese.

2) A method of culturing red yeast mold using a liquid medium, and immersing cheese in this culture medium to ripen it.

[0012] In the method 1) above, a bacterial cell suspension or culture of Monascus to be inoculated into cheese is prepared as follows.

(1) Inoculate Monascus into a liquid medium containing a carbon source, nitrogen source, inorganic salts, etc., culture under aerobic conditions, collect bacterial cells from the culture solution, and incubate the bacterial cells with sterilized water. Suspend in

(2) A solid medium (for example, an agar medium) is inoculated with Monascus moss and cultured under aerobic conditions, and sterile water is added to the culture and gently shaken to obtain a bacterial cell suspension.

(3) A solid medium (for example, bread) is inoculated with Monascus moss, cultured under aerobic conditions, and the culture is pulverized.

[0016] Inoculation into cheese is carried out by applying or spraying the above-mentioned bacterial cell suspension onto the cheese, or by scattering the above-mentioned pulverized culture onto the cheese. The method of coating the surface of the cheese with a thin layer of agar gel prior to inoculation with Monascus moss accelerates the start of growth of the Monascus moss. It is also possible to incorporate inorganic salts, etc. to have the effect of further accelerating the growth of Monascus. A similar effect can be obtained by applying or spraying an aqueous solution containing a carbon source such as glucose, a nitrogen source such as an amino acid or a peptide, and a trace amount of inorganic salts onto the surface of the cheese instead of agar gel.

[0017] Cheese inoculated with red yeast mold is heated to a temperature of 15 to 3
5℃, preferably 25-30℃, relative humidity 70-99%
It is maintained under aerobic conditions for 3 to 10 days to grow the Monascus mold, preferably at least 90%. As the red yeast mold grows, the surface of the cheese becomes covered with red yeast mold, giving the cheese a reddish color. The cheese is further aged, but preferably at a slightly lower temperature than before, for example about 5 to 15°C. Ripening is almost completed in about 10 days to 2 months. It is also possible to adopt a method in which green cheese is inoculated with red yeast mold, molded, and perforated with a needle or stick in the same manner as in the manufacturing method of blue cheese to allow the growth and ripening of red yeast mold.

In the method 2) above, the liquid culture solution of Aspergillus oryzae is a liquid medium containing a carbon source, or a carbon source,
It is obtained by inoculating Monascus moss into a liquid medium containing a nitrogen source, inorganic salts, etc., and culturing it under aerobic conditions. Cheese is immersed in this culture solution to ripen the cheese. The bacterial cell concentration in the culture solution is preferably 0.1% (by weight, the same below unless otherwise specified) or more, and the amount of culture solution relative to the cheese is at least twice the weight, particularly preferably at least 5 times. . During soaking, the temperature is maintained between 5 and 30°C, preferably between 5 and 15°C. Ripening is almost completed in about 3 to 60 days, so
Remove cheese from culture medium. The resulting cheese has a reddish appearance on the surface. Although the cheese can be made into a product as it is, it is also possible to dry the soaked cheese in an environment of low temperature and low humidity until it reaches an appropriate moisture content, during which time further ripening progresses.

It is desirable that the ripened cheese be cooled as soon as possible and stored at about 0°C to 10°C.

[0020] The Monascus matured cheese obtained by the present invention has a beautiful reddish appearance on and near the surface. The color differs slightly depending on the species of red yeast mold, the type of cheese, and the manufacturing method, but for example, if red yeast mold is inoculated onto the surface of the cheese, allowed to grow, and aged, as in method 1) above, the surface layer becomes red wine. It often has a reddish hue. On the other hand, when cheese is immersed in a liquid culture of Monascus moss and aged as in method 2) above, the surface layer often becomes pinkish in color. The red yeast mold aged cheese of this invention exhibits a mellow and unique flavor, but it does not have a strong unique flavor like blue mold cheese. The texture will be slightly softer than the raw cheese.

As mentioned above, the Monascus matured cheese obtained by the present invention has a beautiful appearance with a reddish color on the surface and near the surface, so the raw cheese is formed into a sheet, and the Monascus moss is inoculated, grown, and aged. layered in layers,
Or, if you process it by rolling it into a roll, the appearance will change.
A product with a clean cut cross section can also be obtained.

Next, the present invention will be explained in detail with reference to Examples.
The present invention is not limited to the following examples.

[0023]

[Example] Example 1 Liquid medium (glucose 1%) was placed in a 2 liter Erlenmeyer flask.
, horse starch 1%) was added to this medium, and Monascus anka (Monascus anka) was added to this medium.
, IF04473), cultured with shaking at 25°C for 7 days, collected bacterial cells from the culture solution by centrifugation, added an appropriate amount of sterile water to the bacterial cells, and prepared a bacterial suspension with a bacterial cell concentration of 0.1%. I got it.

On the other hand, 30 kg of milk whose fat content was adjusted to 3.0% was heat sterilized at 75°C for 15 seconds, and then heated to 32°C.
300 ml of starter CH-01 (trade name, manufactured by Hansen Co., Ltd.) was added, and the mixture was kept at 32° C. for 40 minutes. Next, add calf-derived rennet (manufactured by Hansen).
0.3g was added and kept at 32°C for 1 hour. After cutting, the card was poured into a hoop with a diameter of 10 cm and a height of 15 cm, and kept at 18° C. for 7 hours. During this time, inversion was performed four times. The obtained green cards (diameter 9 cm, height 2.5 cm) were immersed in 18% saline for 80 minutes and then dried for one day to obtain 36 salted dried cards weighing about 100 g.

[0025] 2.0 ml of the above bacterial suspension per curd was sprayed onto the surface of this salted and dried curd, and the temperature was 25°C.
, and cultured at 90% humidity for 10 days. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃ and the cheese is aged for an additional 30 days. 36 pieces of Monascus ripened cheese with a red wine-like red color on the surface and a mellow flavor. I got it.

Example 2 5 months aged cheddar cheese (produced in Australia)
cm x 7 cm x 3 cm (weight: approximately 117 g), the surface was sterilized with alcohol, and then approximately 2 ml of Monascus anchorus cell suspension prepared in the same manner as in Example 1 was sprayed onto the cheese surface, and the temperature was increased. The cells were cultured at 25° C. and 90% humidity for 10 days. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃, and it is further aged for 30 days to produce a Monascus matured cheese with a red wine-like red color on the surface and a mellow flavor. Obtained.

Example 3 5 months aged cheddar cheese (produced in Australia)
cm x 7 cm x 3 cm (weighing about 117 g), a glucose agar aqueous solution (glucose 3%, agar 1.3%) was applied to the surface of the cheese to a thickness of 0.5 mm, and then the cheese was molded into a 0.5 mm thick agar gel. Approximately 2 ml of Monascus anchora cell suspension prepared in the same manner was sprayed onto the cheese surface, and the temperature was 25°C.
The cells were cultured for 5 days at a humidity of 90%. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃.
The cheese was further aged for 10 days to obtain a red yeast mold aged cheese having a red wine-like red color on the surface and a mellow flavor.

Example 4 Gouda cheese aged for 3 months (made in Australia) 850
g, 120 g of water, and 30 g of molten salt (JOHA S9, manufactured by Hoechst Japan) were heated and melted at 85°C, cooled,
Produce approximately 1000g of processed cheese and divide it into 5cm x
It was molded into a size of 7 cm x 3 cm (weight approximately 115 g).

On the other hand, 1000 ml of a 6% glucose aqueous solution was placed in a 2 liter Erlenmeyer flask, inoculated with Monascus anka (IF04473), and cultured with shaking at 25°C for 7 days.
14 liters of the above molded processed cheese
Soaked for days. During this time, the temperature was maintained at 12°C. The resulting aged cheese with a pale pink surface was left to dry for two days at a temperature of 10°C and a humidity of 70%, producing 4 pieces of Monascus aged cheese with a unique mellow flavor, each weighing approximately 110g. I got it.

[0030]

[Effects of the Invention] The effects achieved by the present invention are as follows.

(1) It is possible to produce red yeast mold aged cheese, which has not been previously known.

(2) It is possible to produce a red yeast mold aged cheese with a beautiful appearance and good flavor.

[0033]

Claims (3)

[Claims] [Claim 1] A Monascus matured cheese that is matured using a Monascus moss. 2. A method for producing a red yeast mold-aged cheese, which comprises inoculating the cheese with red yeast mold and ripening the cheese. 3. A method for producing Monascus ripened cheese, which comprises culturing Monascus moss using a liquid medium, and immersing cheese in this culture solution for ripening.