JPH11155481A - Low-fat hard natural cheese - Google Patents
Low-fat hard natural cheeseInfo
- Publication number
- JPH11155481A JPH11155481A JP9340825A JP34082597A JPH11155481A JP H11155481 A JPH11155481 A JP H11155481A JP 9340825 A JP9340825 A JP 9340825A JP 34082597 A JP34082597 A JP 34082597A JP H11155481 A JPH11155481 A JP H11155481A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- natural cheese
- hard natural
- lactobacillus helveticus
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 83
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 25
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 34
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims abstract description 34
- 229940054346 lactobacillus helveticus Drugs 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 229940108461 rennet Drugs 0.000 claims abstract description 7
- 108010058314 rennet Proteins 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 102000004400 Aminopeptidases Human genes 0.000 description 1
- 108090000915 Aminopeptidases Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010059378 Endopeptidases Proteins 0.000 description 1
- 102000005593 Endopeptidases Human genes 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、保水性が良好で脂
肪含量の低い硬質ナチュラルチーズ及びその製造法に関
する。本発明の高保水性及び低脂肪硬質ナチュラルチー
ズは、プロセスチーズの原料として、あるいは各種食品
の素材として、極めて有用である。The present invention relates to a hard natural cheese having good water retention and a low fat content, and a method for producing the same. The high water retention and low fat hard natural cheese of the present invention is extremely useful as a raw material for processed cheese or as a raw material for various foods.
【０００２】[0002]
【従来の技術】チーズは栄養バランスに優れており、か
つ美味しさを有する食品として、世界中で食されてい
る。そして、その組織の滑らかさは美味しさを構成する
大きな要因となっている。従来、このような組織の滑ら
かなチーズを製造する場合、チーズ製造時に使用する原
料乳の配乳脂肪率を高めることが一般的に行われてい
る。しかし、配乳脂肪率を高めて製造したチーズは、チ
ーズ中の脂肪率が高くなる。また、チーズ型詰め時に圧
搾力を弱めてチーズ中の水分率を高めることも行われて
いる。しかし、このようにチーズ中の水分率を高めたチ
ーズは殆どが非熟成タイプのフレッシュチーズであり、
熟成タイプの硬質ナチュラルチーズでは熟成中に離水す
るという問題がある。さらに、ナチュラルチーズを粉砕
した後、加熱して抽出したチーズオイルを脱脂乳に添加
して柔らかい組織の低脂肪チーズを製造する方法も提案
されている (特願平8- 99042号) 。しかし、低脂肪チー
ズの製造に使用するチーズオイルの調製が煩雑であると
いう問題がある。なお、ナチュラルチーズを原料として
製造するプロセスチーズは組織の滑らかなチーズである
が、原料チーズを裁断し、加熱融解して成形する際に、
脂肪の乳化を促進させると共に乳化の状態を安定化させ
るために溶融塩を添加したものであり、ナチュラルチー
ズと異なる。2. Description of the Related Art Cheese is eaten all over the world as a food having an excellent nutritional balance and a good taste. And the smoothness of the structure is a major factor constituting the taste. Conventionally, when producing cheese having such a structure, it is common practice to increase the milk distribution fat ratio of the raw milk used during cheese production. However, cheese manufactured with an increased milk fat percentage has a higher fat percentage in the cheese. In addition, when the cheese mold is packed, the pressing force is reduced to increase the moisture content in the cheese. However, most of the cheeses having an increased moisture content in the cheese are unripe type fresh cheeses,
Aged hard natural cheese has a problem of water separation during ripening. Furthermore, there has been proposed a method for producing low-fat cheese having a soft tissue by pulverizing natural cheese and then adding cheese oil extracted by heating to skim milk (Japanese Patent Application No. 8-99042). However, there is a problem that the preparation of cheese oil used for producing low-fat cheese is complicated. In addition, the process cheese manufactured using natural cheese as a raw material is a cheese having a smooth structure, but when the raw cheese is cut and heated and melted to form,
It is different from natural cheese in that a molten salt is added to promote emulsification of fat and stabilize the state of emulsification.
【０００３】[0003]
【発明が解決しようとしている課題】本発明者らは、従
来の技術では得ることができなかった、チーズ中の脂肪
率が低いにもかかわらず、柔らかい硬さであり、かつ滑
らかな組織を有している低脂肪硬質ナチュラルチーズを
製造するべく、鋭意研究を進めたところ、多糖を産生す
る性質を有する乳酸菌のラクトバチルス・ヘルベチカス
(Lactobacillus helveticus) を添加することにより、
保水性の良好な低脂肪硬質ナチュラルチーズが得られる
ことを見出した。そして、この低脂肪硬質ナチュラルチ
ーズは、保水性が良好でチーズ中の水分率が高いという
性質を有しているので、チーズ中の脂肪率が低いという
性質を有しているにもかかわらず、柔らかで、かつ滑ら
かな組織であるという特徴を有し、かつ、製造歩留りが
高く、熟度も高いという特徴を有することを見出し、本
発明を完成するに至った。したがって、本発明は、脂肪
率が低いにもかかわらず、水分率が高く柔らかで、かつ
熟度が高く、滑らかな組織を有する硬質ナチュラルチー
ズを提供することを課題とする。また、本発明は、この
ような硬質ナチュラルチーズを高い製造歩留りで製造す
る硬質ナチュラルチーズの製造法を提供することを課題
とする。SUMMARY OF THE INVENTION The present inventors have found that despite the low fat percentage in cheese, which has not been obtained by the prior art, it has a soft hardness and a smooth texture. In order to produce a low-fat hard natural cheese that has been intensively studied, Lactobacillus helveticus, a lactic acid bacterium that has the property of producing polysaccharides
(Lactobacillus helveticus )
It has been found that low fat hard natural cheese having good water retention can be obtained. And this low-fat hard natural cheese has a property that the water retention in the cheese is high and the water content in the cheese is high. The present inventors have found that the present invention has a feature of a soft and smooth structure, a feature of high production yield, and a high level of ripeness, and has completed the present invention. Therefore, an object of the present invention is to provide a hard natural cheese having a high moisture content, a low ripeness, a high softness, a high ripeness, and a smooth texture. Another object of the present invention is to provide a method for producing hard natural cheese which produces such a hard natural cheese at a high production yield.
【０００４】[0004]
【課題を解決するための手段】本発明は、前記課題を解
決するためになされたものであって、低脂肪硬質ナチュ
ラルチーズを製造するに際して、多糖を産生する性質を
有するラクトバチルス・ヘルベチカス(Lactobacillus
helveticus) を添加する。この多糖を産生する性質を有
するラクトバチルス・ヘルベチカス(Lactobacillus he
lveticus) については、多糖を産生する性質を有する菌
株であれば特に限定はされるものではない。特に、多糖
を産生する性質を有するラクトバチルス・ヘルベチカス
(Lactobacillus helveticus) の菌株として、ラクトバ
チルス・ヘルベチカス(Lactobacillus helveticus) SB
T2171 (FERM P-14381)が知られている。このラクトバチ
ルス・ヘルベチカス(Lactobacillus helveticus) SBT2
171 (FERM P-14381)は、新規なラクトバチルス属の菌株
として報告されており (特開平7-274949号公報) 、新規
アミノペプチダーゼを産生することや新規エンドペプチ
ダーゼを産生すること等が報告されている (特開平8-99
73号公報、特開平8-298987号公報、特開平9-206074号公
報) 。DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to produce Lactobacillus helveticus ( polysaccharide) having the property of producing polysaccharides when producing low-fat hard natural cheese. Lactobacillus
helveticus ). Lactobacillus helveticus (Lactobacillus he
lveticus ) is not particularly limited as long as it is a strain having the property of producing polysaccharide. In particular, Lactobacillus helveticus having the property of producing a polysaccharide
As strains of (Lactobacillus helveticus), Lactobacillus helveticus (Lactobacillus helveticus) SB
T2171 (FERM P-14381) is known. This Lactobacillus helveticus SBT2
171 (FERM P-14381) has been reported as a novel strain of the genus Lactobacillus (Japanese Unexamined Patent Publication No. 7-274949), and has been reported to produce a novel aminopeptidase and a novel endopeptidase. (Japanese Unexamined Patent Publication No. 8-99
73, JP-A-8-298987 and JP-A-9-206074).
【０００５】本発明は、このようなラクトバチルス・ヘ
ルベチカスのうち多糖産生性を有する菌株を添加して得
られる保水性が良好で脂肪含量の低い硬質ナチュラルチ
ーズに関する。また、本発明は、原料乳に乳酸菌スター
ター、レンネット及び多糖を産生する性質を有するラク
トバチルス・ヘルベチカスを添加し、乳を凝固させてカ
ードを形成し、これを用いて歩留りが高く、保水性が良
好で脂肪含量の低い硬質ナチュラルチーズを製造する方
法に関する。なお、ここでいう脂肪含量の低い硬質ナチ
ュラルチーズとは、チーズ重量に対する脂肪率が30％程
度より少ない硬質ナチュラルチーズをいう。[0005] The present invention relates to a hard natural cheese having good water retention and low fat content, obtained by adding a polysaccharide-producing strain of Lactobacillus helveticus. Further, the present invention further comprises adding lactobacillus starter, rennet and Lactobacillus helveticus having a property of producing polysaccharide to raw milk, coagulating the milk to form a curd, and using the curd, a high yield and water retention. The present invention relates to a method for producing hard natural cheese having good properties and a low fat content. Here, the hard natural cheese having a low fat content refers to a hard natural cheese having a fat percentage of less than about 30% based on the weight of the cheese.
【０００６】本発明における多糖産生性を有するラクト
バチルス・ヘルベチカスは、特にラクトバチルス・ヘル
ベチカス SBT2171(FERM P-14381)が好ましい。本発明の
硬質ナチュラルチーズは、柔らかで、水分率が高く保水
性が良好で脂肪率の低い硬質ナチュラルチーズである。
しかも組織が滑らかで熟度も高く、製造工程における歩
留りも高いものとなる。従って、従来の脂肪率の同じ硬
質ナチュラルチーズと比較すると、水分率が約2 ％ある
いはそれ以上高く、レオメーター (レオナー RE-3350、
山電製) を用いてテクスチャーを測定すると硬さが6N以
上低いものとなる。一般に、チーズ重量に対して水分値
35〜45％のナチュラルチーズが硬質ナチュラルチーズと
いわれている。また、脂肪分によって硬さが変わるの
で、国際規格では次のような MFFB ％(Percentage mois
ture on a fat-free basis) を用いて硬質ナチュラルチ
ーズと半硬質ナチュラルチーズとに分類している。 MFFB＝ (チーズ重量に対する水分値) ÷ (チーズ重量−
チーズの脂肪量) ×100 MFFB 49〜56％ 硬質ナチュラルチーズ 54〜63％ 半硬質ナチュラルチーズ 本発明の硬質ナチュラルチーズは、前記定義において水
分値が、40〜50％、好ましくは42〜48％、MFFBが55〜60
％程度のものをいう。これは一部には半硬質ナチュラル
チーズも含まれるが、本発明ではこれらを含めて、前記
水分値、MFFB値にあるものを硬質ナチュラルチーズとい
う。[0006] Lactobacillus helveticus having a polysaccharide productivity in the present invention is particularly preferably Lactobacillus helveticus SBT2171 (FERM P-14381). The hard natural cheese of the present invention is a soft natural cheese having softness, high moisture content, good water retention and low fat content.
Moreover, the structure is smooth, the maturity is high, and the yield in the manufacturing process is high. Therefore, when compared to conventional hard natural cheese with the same fat percentage, the moisture percentage is about 2% or more higher, and the rheometer (Leonar RE-3350,
When the texture is measured using Yamaden Corporation, the hardness is lower than 6N. Generally, the moisture value based on the cheese weight
35-45% of natural cheese is said to be hard natural cheese. In addition, since the hardness changes depending on the fat content, according to international standards, the following MFFB% (Percentage mois
ture on a fat-free basis) and classified into hard natural cheese and semi-hard natural cheese. MFFB = (moisture value to cheese weight) ÷ (cheese weight-
Fat content of cheese) × 100 MFFB 49-56% Hard natural cheese 54-63% Semi-hard natural cheese The hard natural cheese of the present invention has a water value of 40-50%, preferably 42-48% in the above definition, MFFB is 55-60
%. This partially includes semi-hard natural cheese, but in the present invention, those having the above-mentioned water value and MFFB value, including these, are called hard natural cheese.
【０００７】[0007]
【発明の実施の形態】本発明では、多糖を産生する性質
を有するラクトバチルス・ヘルベチカス(Lactobacillus
helveticus) を添加することにより、通常の硬質ナチ
ュラルチーズの製法と同様にして、配乳脂肪率を１〜3.
5 ％程度に調整した原料乳から保水性の良好な低脂肪硬
質ナチュラルチーズを製造することができる。多糖を産
生する性質を有するラクトバチルス・ヘルベチカス(Lac
tobacillushelveticus) を添加する時期については、製
造工程中のどの時期であっても特に制限はなく、乳酸菌
スターターやレンネットと共に添加したり、撹拌時や加
塩時等に添加すれば良い。しかし、乳酸菌スターター、
レンネットと共に添加し、カードを生成させ、以後硬質
ナチュラルチーズの通常の製造法に従って、カードの細
切、加温、ホエーの排除、カードの型詰、加塩、圧搾を
行ない、熟成して硬質ナチュラルチーズとすることが望
ましい。この多糖を産生する性質を有するラクトバチル
ス・ヘルベチカス(Lactobacillus helveticus) の添加
量は原料乳に対し 0.2〜4.0 ％が望ましい。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, Lactobacillus helveticus (Lactobacillus
helveticus ), the milk fat percentage is reduced to 1 to 3 in the same manner as in the normal hard natural cheese production method.
Low fat hard natural cheese with good water retention can be produced from raw milk adjusted to about 5%. Lactobacillus helveticus (Lac
Tobacillus helveticus ) is added at any time during the production process, and is not particularly limited, and may be added together with a lactic acid bacteria starter or rennet, or added at the time of stirring or salting. However, lactic acid bacteria starter,
It is added together with rennet to produce curd. Thereafter, according to the usual method for producing hard natural cheese, the curd is shredded, warmed, whey is eliminated, the curd is filled, salted, pressed, ripened, and hard natural is cured. Desirably cheese. The addition amount of Lactobacillus helveticus having the property of producing this polysaccharide is desirably 0.2 to 4.0% based on the raw milk.
【０００８】次に実施例を示し、本発明をさらに詳しく
説明する。Next, the present invention will be described in more detail with reference to Examples.
【実施例１】チーズ中の脂肪率が12〜30％となるように
調整した原料乳を使用して、数種類の低脂肪硬質ナチュ
ラルチーズを製造した。すなわち、脂肪率を調整した原
料乳を75℃で15秒間のプレート加熱殺菌を行った後、30
℃まで冷却し、0.01％塩化カルシウムを添加した。次
に、これらの原料乳に市販の乳酸菌スターター（ＬＤス
ターター、クリスチャン・ハンセン社製) 0.7％及び多
糖を産生する性質を有するラクトバチルス・ヘルベチカ
ス(Lactobacillus helveticus) SBT2171 (FERMP-1438
1) 1％を添加し、レンネット0.003 ％を添加して乳を凝
固させた後、カッテングしてpHが 6.2〜6.1 となるまで
攪拌し、ホエーを排出し、カード粒を得た。さらに、こ
のカード粒を型詰めして圧搾し、さらに加塩して、ゴー
ダチーズタイプの低脂肪硬質ナチュラルチーズを製造し
た (本発明品) 。また、同様にして、市販の乳酸菌スタ
ーター及びレンネットのみを使用してゴーダチーズタイ
プの低脂肪硬質ナチュラルチーズを製造した (対照
品）。そして、これらの低脂肪硬質ナチュラルチーズに
ついて、熟成４ヵ月 (10℃) の脂肪率、水分率、硬さ、
製造歩留り、熟度及び遊離アミノ酸量を調べた。その結
果を表１に示す。なお、熟度は、ケルダール蒸留法によ
り、チーズ中の全窒素量（ＴＮ）及び非タンパク質態窒
素量（ＮＰＮ）を求め、ＮＰＮ／ＴＮ比で示した。ま
た、遊離アミノ酸量は、タンパク質を除去した後、アミ
ノ酸分析装置 (L-8500 Amino AcidAnalyzer；日立製作
所製) を用いて測定した。また、脂肪率が同程度の本発
明品と対照品とで組織の滑らかさを官能評価し、比較し
た。その結果を図１に示した。なお、官能評価は、クリ
ームチーズ（水分54％、脂肪33.5％、タンパク質9.8％)
の滑らかさを10としたときの相対的な滑らかさについ
て７人のパネラーにより評価し、それぞれその平均値を
とったものであり、エラーバーは、それぞれの標準偏差
を示したものである。Example 1 Several kinds of low-fat hard natural cheese were produced using raw milk adjusted so that the fat percentage in cheese was 12 to 30%. That is, the raw milk adjusted fat percentage after plate heat sterilization at 75 ° C. for 15 seconds, 30
C. and 0.01% calcium chloride was added. Next, 0.7% of a commercially available lactic acid bacteria starter (LD Starter, manufactured by Christian Hansen Co.) and Lactobacillus helveticus SBT2171 (FERMP-1438) having a property of producing polysaccharide are added to these raw material milks.
1) 1% was added and 0.003% of rennet was added to coagulate the milk, and then cut and stirred until the pH became 6.2 to 6.1, and the whey was discharged to obtain curd granules. Further, the curd particles were molded, pressed, and salted to produce a Gouda cheese-type low-fat hard natural cheese (product of the present invention). Similarly, a low-fat hard natural cheese of the Gouda cheese type was produced using only commercially available lactic acid bacteria starter and rennet (control product). And for these low-fat hard natural cheeses, the fat percentage, moisture percentage, hardness,
The production yield, ripeness and amount of free amino acids were examined. Table 1 shows the results. The ripeness was determined by determining the total nitrogen content (TN) and the non-protein nitrogen content (NPN) in the cheese by the Kjeldahl distillation method, and expressed as an NPN / TN ratio. In addition, the amount of free amino acids was measured using an amino acid analyzer (L-8500 Amino Acid Analyzer; manufactured by Hitachi, Ltd.) after removing the protein. In addition, the smoothness of the tissue was sensory evaluated and compared between the product of the present invention and the control product having the same fat percentage. The result is shown in FIG. The sensory evaluation was cream cheese (water 54%, fat 33.5%, protein 9.8%)
The relative smoothness was evaluated by seven panelists when the smoothness was set to 10, and the average value was obtained for each. Error bars indicate the respective standard deviations.
【０００９】[0009]
【表１】 [Table 1]
【００１０】これによると、本発明品は、同等の脂肪率
の対照品と比べていずれも高い水分率（水分率の差がほ
ぼ２％以上）であったが、対照品と同様に離水は認めら
なかったので、保水性が良好であることが判った。ま
た、本発明品は、同等の脂肪率の対照品と比べていずれ
も柔らか（硬さの差がほぼ６以上）で、滑らかな組織を
有していることが判った。さらに、本発明品は、同等の
脂肪率の対照品と比べていずれも製造歩留りが高く、熟
度も高いことが判った。According to this, the product of the present invention had a higher water content (a difference in the water content was almost 2% or more) as compared with the control product having the same fat percentage, but water separation was similar to the control product. Since it was not recognized, it was found that the water retention was good. In addition, it was found that the product of the present invention was softer (the difference in hardness was about 6 or more) and had a smoother structure than the control product having the same fat percentage. Furthermore, it was found that the product of the present invention had a higher production yield and a higher ripeness as compared with the control product having the same fat percentage.
【００１１】[0011]
【発明の効果】本発明において、多糖を産生する性質を
有するラクトバチルス・ヘルベチカス(Lactobacillus
helveticus) を添加することにより得られる硬質ナチュ
ラルチーズは、チーズ中の脂肪率が低いという性質を有
しているにもかかわらず、柔らかで、かつ滑らかな組織
であるという特徴を有している。従って、低脂肪であり
ながら従来の硬質ナチュラルチーズと同様の用途に使用
することができる。また、製造歩留りが高く、熟度も高
いという特徴を有しているので、製造においても大きな
利点を有している。According to the present invention, Lactobacillus helveticus (Lactobacillus
The hard natural cheese obtained by adding helveticus ) has a characteristic of having a soft and smooth structure despite having the property of low fat percentage in the cheese. Therefore, it can be used for the same applications as conventional hard natural cheese while having low fat. Further, it has a feature that the production yield is high and the maturity is high, so that it has a great advantage in the production.
【図１】本発明の硬質ナチュラルチーズと対照品との滑
らかさの差異を示す。FIG. 1 shows the difference in smoothness between the hard natural cheese of the present invention and a control product.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 川地 康治 埼玉県川越市新宿町５−11−３ 雪印乳業 独身寮 (72)発明者 橋本 年永 山梨県北巨摩郡小淵沢町7342−16 (72)発明者 川成 真美 埼玉県川越市吉田新町２−12−16 (72)発明者 相良 康重 埼玉県入間郡毛呂山町大字市場464−35 (72)発明者 橋場 炎 埼玉県川越市南台２−11−８ ハイマート 南大塚Ａ304 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Koji Kawaji 5-11-3 Shinjuku-cho, Kawagoe-shi, Saitama 5 Inventor Mami Kawanari 2-12-16 Yoshida Shinmachi, Kawagoe City, Saitama Prefecture -8 Himart Minami-Otsuka A304
Claims (6)
ルス・ヘルベチカス(Lactobacillus helveticus) を添
加することによって得られる、保水性が良好で脂肪含量
の低い硬質ナチュラルチーズ。1. A hard natural cheese having good water retention and low fat content, obtained by adding Lactobacillus helveticus having a property of producing polysaccharide.
ルス・ヘルベチカス(Lactobacillus helveticus) がラ
クトバチルス・ヘルベチカス(Lactobacillushelveticu
s) SBT2171 (FERM P-14381)である請求項１記載の硬質
ナチュラルチーズ。2. A Lactobacillus helveticus having the property of producing polysaccharide (Lactobacillus helveticus) is Lactobacillus helveticus (Lactobacillushelveticu
s ) The hard natural cheese according to claim 1, which is SBT2171 (FERM P-14381).
あり、かつチーズ重量に対する水分率が40〜50％である
請求項１又は２に記載の硬質ナチュラルコーズ。3. The hard natural cause according to claim 1, wherein a fat percentage based on the weight of the cheese is 10 to 30% and a moisture percentage based on the weight of the cheese is 40 to 50%.
硬質ナチュラルチーズにくらべて水分率が高く、硬さの
低い請求項１〜３のいずれかに記載の硬質ナチュラルチ
ーズ。4. The hard natural cheese according to any one of claims 1 to 3, which has a ripeness of 16% or more, has a higher moisture content and a lower hardness than hard natural cheese having the same fat percentage.
ト及び多糖を産生する性質を有するラクトバチルス・ヘ
ルベチカス(Lactobacillus helveticus) を添加し、乳
を凝固せしめてカードを形成し、これを用いて硬質ナチ
ュラルチーズを製造することを特徴とする歩留りが高
く、保水性が良好で脂肪含量の低い硬質ナチュラルチー
ズの製造法。5. Lactobacillus helveticus , which has the property of producing lactic acid bacteria starter, rennet and polysaccharide, is added to raw milk, and the milk is coagulated to form a curd. A method for producing hard natural cheese having high yield, good water retention and low fat content, characterized by producing natural cheese.
ルス・ヘルベチカス(Lactobacillus helveticus) がラ
クトバチルス・ヘルベチカス(Lactobacillushelveticu
s) SBT2171 (FERM P-14381)である請求項５に記載の硬
質ナチュラルチーズの製造法。6. The Lactobacillus helveticus having the property of producing polysaccharide (Lactobacillus helveticus) is Lactobacillus helveticus (Lactobacillushelveticu
s ) The method for producing hard natural cheese according to claim 5, which is SBT2171 (FERM P-14381).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34082597A JP3181033B2 (en) | 1997-11-27 | 1997-11-27 | Low fat hard natural cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34082597A JP3181033B2 (en) | 1997-11-27 | 1997-11-27 | Low fat hard natural cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11155481A true JPH11155481A (en) | 1999-06-15 |
| JP3181033B2 JP3181033B2 (en) | 2001-07-03 |
Family
ID=18340654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP34082597A Expired - Fee Related JP3181033B2 (en) | 1997-11-27 | 1997-11-27 | Low fat hard natural cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3181033B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009100678A (en) * | 2007-10-23 | 2009-05-14 | Koiwai Nyugyo Kk | Low fat cheese excellent in flavor and taste, and method for producing the same |
| JP2009296972A (en) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | Enzyme modified cheese, and method for producing the same |
| JP2011019455A (en) * | 2009-07-16 | 2011-02-03 | Snow Brand Milk Prod Co Ltd | Cheese and method for producing the same |
| JP2011201801A (en) * | 2010-03-25 | 2011-10-13 | Snow Brand Milk Products Co Ltd | Fatty liver preventive and/or inhibitor |
-
1997
- 1997-11-27 JP JP34082597A patent/JP3181033B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009100678A (en) * | 2007-10-23 | 2009-05-14 | Koiwai Nyugyo Kk | Low fat cheese excellent in flavor and taste, and method for producing the same |
| JP2009296972A (en) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | Enzyme modified cheese, and method for producing the same |
| JP2011019455A (en) * | 2009-07-16 | 2011-02-03 | Snow Brand Milk Prod Co Ltd | Cheese and method for producing the same |
| JP2011201801A (en) * | 2010-03-25 | 2011-10-13 | Snow Brand Milk Products Co Ltd | Fatty liver preventive and/or inhibitor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3181033B2 (en) | 2001-07-03 |
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