JPS62181752A - Production of cheese flavor - Google Patents

Abstract

PURPOSE:To shorten aging period for the production of a cheese flavor and to impart strong flavoring property to the flavor, by treating a cheese-containing substrate with a protease, essentially deactivating the enzyme and treating the product with a lipase. CONSTITUTION:A substrate containing a cheese such as natural cheese, filled cheese, imination cheese, etc., is treated with a protease under stirring under a condition to exert strong shearing force and, at the same time, subjected to heat-treatment or pH-treatment to essentially deactivate the enzyme to a residual protease activity of <= several %. The product is aged with a lipase such as bovine rumen esterase. Since the viscosity of the substrate produced by the above process is lowered by the protease, the contact of the lipase with the substrate can be improved. The aged product can be used as a cheese flavor having strong flavoring property as it is.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing cheese flavor, and in particular to a method for producing a cheese flavor with strong aromatic properties in a short time even when used in a small amount. be.

[Conventional technology]

The flavor of cheese, especially the flavor of aged cheese, can be enjoyed in Western sweets,
Baked goods such as crackers and biscuits, bread, seafood products,
It is in demand for a variety of purposes, including salad dressing and soup preparation. However, ripening cheese takes a long time, several months or more, and is relatively expensive. In addition, cheese has the disadvantages that unless a relatively large amount is used, the degree of flavoring is relatively weak, if a large amount is used, it tends to affect the structure of the food being flavored, and the flavor of natural cheese changes during storage. There is also. For this reason, various methods have been proposed for producing cheese flavors without the body of cheese in a short period of time.

Some of those proposed methods (U.S. Patent No. 3975
No. 544, No. 4119732, Special Publication No. 45-2357
No. 8, JP-A-59-113869, etc.) uses cheese as a substrate and ripens it by allowing lipolytic enzymes, proteolytic enzymes, or lactic acid bacteria to act almost simultaneously, but these are usually aged at room temperature to 40°C. Even though the ripening period has been shortened by allowing the reaction to take place at a temperature of around 100°C, it still requires at least 3 days.

[Problem that the invention seeks to solve]

The main objective of this invention is to further shorten the ripening period in cheese flavor production, thereby contributing to equipment and cost improvements, and to obtain a cheese flavor product with strong aromatic properties even when used in small quantities. It is.

From the results of various studies conducted by the present inventor in order to shorten the ripening period, it has been found that in order to obtain a product that does not have a diluted flavor even when used in a small amount, for example, a few percent or less, it is necessary to subject the food to ripening. Substrate solids concentration above a certain amount, at least 30
% or more, and in order to maintain this solids concentration and at the same time shorten the ripening period, good contact with the substrate for ripening is important and it is necessary to reduce the viscosity of the substrate. This invention was completed based on the discovery that it is effective to reduce the viscosity of the substrate by allowing a protease to act and deactivate it before ripening.

[Means and actions for solving the problem] That is, this invention allows a proteolytic enzyme to act on a substrate containing cheese,
This method of producing cheese flavor is based on substantially inactivating the enzyme and then allowing a lipolytic enzyme to act on the enzyme.

The cheese used in this invention may be natural cheese, filled cheese (cheese made from non-dairy fat), imitation cheese, or their curds, and preferably the fats and oils contained therein are As the fatty acid, those containing lower fatty acids, especially butyric acid are preferable. In addition to natural fats and oils such as milk fat, oils and fats obtained by transesterification techniques can be used as such fats and oils.When using transesterified oils, the preferable content of lower fatty acids is (based on the weight of the constituent fatty acids). , acetic acid 2-10%, caprone 10.5-7%, caprylic acid 0.5-7%, capric acid 0.5-5%, lauric acid 2.0% or less, or butyric acid alone as a lower fatty acid. A composition containing 2 to 15% is exemplified.

The substrate containing cheese preferably contains added water and molten salt in addition to cheese. The water added is used to adjust the substrate moisture to 45-70%, preferably 50-60%. If the substrate moisture is too high, the flavor intensity of the resulting product will be low, and if the substrate moisture is too low, the proteolytic enzyme will The contact between the lipolytic enzyme and the substrate is not good, making it difficult to process in a short time.

In the treatment with a proteolytic enzyme, it is necessary to reduce the viscosity sufficiently to allow good contact between the substrate and the enzyme at the time and temperature at which the lipolytic enzyme is subsequently applied. This viscosity varies slightly depending on the machine used for stirring and mixing, but the viscosity is at most 2,000 to 3,000 centipoise (cp).
, it is desirable to carry out the process to the extent that it is usually several hundred centipoise (cp) or less. If the viscosity is insufficiently reduced by the treatment with the proteolytic enzyme, the subsequent contact between the lipolytic enzyme and the substrate will not be good, and the effect of shortening the ripening period (by the lipolytic enzyme) will not be fully realized. However, care should be taken to ensure that the activity of the proteolytic enzyme is not too high at the operating temperature of the enzyme and the emulsification system of the substrate is not destroyed. When the emulsification is destroyed, precipitation occurs and it is difficult to maintain good stirring conditions. In addition, decomposition for a long time so long as to produce a bitter taste should be avoided; the degree of decomposition varies somewhat depending on the type and amount of the enzyme, but such a degree can be easily determined experimentally.

In the above-mentioned conventional technology in which a lipolytic enzyme and a protease are used together, the protease is an endo-degrading enzyme in order to suppress the production of bitterness while producing low-molecular peptides and amino acids that are taste substances. It is understood that it is necessary to relatively antagonize the activity of endo-type degrading enzyme or lactic acid bacteria, and the rate is determined by the activity of exopeptidase or lactic acid bacteria. Taste components are not important from the viewpoint of dark value, but rather the production of lipid decomposition products is important, and in the present invention, the rate is not determined by exo-type enzymes.

The types of proteolytic enzymes are papain and promelain.

Those containing at least an endo-type protease, such as ficin, are preferably used, and although it does not prevent the use of exo-type proteases or peptidases or lactic acid bacteria, the relative activity of endo-type proteases or peptidases makes their use less effective. It is generally preferred that the proteolytic treatment be carried out under stirring, especially under the application of strong shearing forces.

After proteolytic treatment, it is necessary to immediately substantially deactivate the enzyme (residual activity number % or less, preferably 1% or less), and if the degree of deactivation is insufficient ( Lipid-degrading enzymes also act during the ripening period, giving the product a bitter taste. As the deactivation method, heating or pH treatment, treatment of adding a deactivating agent, etc. can be adopted, but in order to perform sufficient deactivation and provide the food product, heating deactivation is the most preferable. After that, the substrate is rapidly cooled or slowly cooled.

In order to prevent the action of proteolytic enzymes from exceeding a predetermined level, it is particularly important to carry out the decomposition treatment and the deactivation treatment at consecutive temperature increases so that the proteolytic enzymes can be deactivated immediately after the completion of the proteolysis treatment. This is a desirable aspect.

Although the heating temperature varies slightly depending on the heat resistance of the proteolytic enzyme used and the heating time, a temperature of 70° C. or higher is usually adopted when the heating time is about 10 minutes.

Then, it is aged using lipolytic enzymes. This substrate is
The viscosity is lowered by the proteolytic enzyme, and normal mixing means can easily bring the lipolytic enzyme into good contact with the substrate, making it possible to shorten the ripening period.

The types of lipolytic enzymes used include those known in cheese flavor production, such as bovine forestomach esterase and microbial lipase, as well as microbial cultures with active lipolytic activity.

The aged product obtained in this way becomes a cheese flavor product with strong aromatic properties as it is, but if necessary, it can be concentrated or powdered, or it can be made into a product with the lipolytic enzymes inactivated by heat. is optional.

〔Example〕

This invention will be explained below with reference to Examples.

Example 1 and Comparative Example Commercially available cheddar cheese and water, and 1.5 for the total
% of molten salt using a homo mixer! ! Adjust the substrate by increasing the temperature while heating the substrate, and when the substrate temperature reaches 75℃, add 0.02% promelain (proteolytic enzyme) to the substrate or not. After holding for a minute, the viscosity was cooled to 42°C (B manufactured by Tokyo Seiki).
(measured using a type viscometer) were as shown in the table below.

The substrate cooled to 42°C is italase (lipid degrading enzyme).
was added at 0.7% per substrate and aged at the same temperature for 7 hours or at 30°C for 3 days (however, 4% common salt was added to the substrate aged for 3 days to prevent spoilage).

Results of measuring the acidity of aged products and 1% of aged products
In addition, imitation cheese manufactured (25.5% rennet casein, 3% phosphate, 2% salt, 42.5% water)
%, 25% fat, 1% lactic acid, and 1% of the above-mentioned aged product) and fragrance intensity (5-point rating; "5" is a very strong rl
The results of the comparison are shown in the following table (the acidity in the table is a value converted to % lactic acid).

(Margins below this page) (Aging at 42°C for 7 hours) (Aging at 30°C for 3 days) Example 2 Fats and oils obtained by random transesterification of 7 parts of tributyrin, 5 parts of coconut oil, and 88 parts of beef tallow were After emulsifying and sterilizing 5 parts of this fat and oil and 95 parts of skim milk (100°C 1O min),
0.7 parts of Cucas cous and 0.004 parts of rennet were added, left to stand for 60 minutes to collect, and then cut to obtain filled cheese curds.

Water and molten salt were added to this curd (60% moisture), and a cheese flavor was produced in the same manner as in Example 1 (60% moisture). The acidity of this product was 2.88, and the flavoring strength could be evaluated as "3".

Example 3 Protease was allowed to act in the same manner as in Example 1 (moisture 60%), except that the amount of protease used and the temperature conditions at the time of addition were changed as shown in the table below, and after cooling, lipid decomposition enzyme was added. Action (
42°C for 9 hours).

In ^l and ^2, the viscosity during the action of the lipolytic enzyme was sufficiently low and stirring was easy, but the final product had a bitter taste because the proteolytic enzyme was not sufficiently deactivated. In ^3 and B2, proteolytic enzymes act too strongly,
Possibly because the hydrophobic group was exposed, demulsification and precipitation occurred immediately after adding the proteolytic enzyme, and the enzyme did not work smoothly. In addition, in C1, the amount of enzyme added was small considering the temperature at which the enzyme is easily deactivated, and the enzyme action was too weak, so there was almost no decrease in the viscosity of the substrate, and the stirring condition with the homomixer was extremely poor. In Ill, B2, C2, and C3, good cheese flavor was obtained without demulsification destruction or bitterness formation.

〔effect〕

As explained above, according to the present invention, it is possible to produce a cheese flavor with a strong flavor in a short period of time, which greatly contributes to improvements in terms of equipment and costs.

Claims (2)

[Claims] (1) Let a proteolytic enzyme act on a substrate containing cheese,
A method for producing cheese flavor, which comprises substantially inactivating the enzyme and then allowing a lipolytic enzyme to act on the enzyme. (2) The production method according to claim (1), in which the action of the proteolytic enzyme is carried out under heating.