JPWO2018056427A1 - Flavor rich fermented milk and method for producing the same - Google Patents
Flavor rich fermented milk and method for producing the same Download PDFInfo
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- JPWO2018056427A1 JPWO2018056427A1 JP2018540330A JP2018540330A JPWO2018056427A1 JP WO2018056427 A1 JPWO2018056427 A1 JP WO2018056427A1 JP 2018540330 A JP2018540330 A JP 2018540330A JP 2018540330 A JP2018540330 A JP 2018540330A JP WO2018056427 A1 JPWO2018056427 A1 JP WO2018056427A1
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- fermented milk
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- cheese
- lactase
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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
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
原料乳又は乳製品に、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種してから、前記原料乳又は前記乳製品を発酵させることを含む、発酵乳の製造方法であって、製造された発酵乳が吟醸香を呈することを特徴とする前記製造方法。A method for producing fermented milk comprising inoculating at least one selected from the group consisting of bacilli and yeast as a starter into a raw material milk or a dairy product, and then fermenting the raw material milk or the dairy product. The method according to claim 1, wherein the produced fermented milk exhibits a ginjo-flavor.
Description
本発明は、風味豊かな発酵乳及びその製造方法に関する。 The present invention relates to flavored fermented milk and a method for producing the same.
日本における発酵乳の消費量は、最近20年間で増加している。しかしながら、チーズでは、欧米、豪州等に比較すると年間消費量は1/7〜1/10程度である。さらなる需要を喚起するには、新たな風味のチーズ、特に日本人、アジアの食生活にあった風味豊かなチーズの開発が有効であるといえる。 Consumption of fermented milk in Japan has increased in the last 20 years. However, with cheese, the annual consumption is about 1/7 to 1/10 compared to Europe, the United States, Australia, and the like. To stimulate further demand, it can be said that the development of new flavor cheeses, especially flavor rich cheeses suited to Japanese and Asian diets, is effective.
かかる状況の中、発酵乳を製造するためには、乳酸菌を中心とした発酵が主流であり、麹菌や酵母はほとんど利用されてこなかった。乳酸菌以外のものも利用する例として、カマンベールチーズやブルーチーズがあるが、これらは主としてPenicillium属のカビを乳に接種し、熟成することで製造される。 Under such circumstances, in order to produce fermented milk, fermentation centered on lactic acid bacteria is the mainstream, and bacilli and yeast have hardly been used. Examples of utilizing other than lactic acid bacteria are camembert cheese and blue cheese, which are mainly produced by inoculating milk with mold of Penicillium sp. And ripening.
一方、麹菌を接種して発酵させる食品はいくつか報告がある。
例えば、特許文献1では、低脂肪チーズカードに麹菌を接種し、培養することにより、チーズの旨味が向上したことが記載されている。
特許文献2では、チーズに紅麹菌を発育させ、チーズ表面を紅麹菌で覆い熟成させることにより、外観が赤色系の美しい色調を有したチーズが得られると記載されている。
特許文献3では、ナチュラルチーズに麹菌を接種して培養することによって調製された麹チーズをチーズカードに用いることを特徴とする、旨味、コクを付与した風味・呈味に優れたプロセスチーズ、及びその製造方法が記載されている。
特許文献4では、原料乳に米麹を入れ発酵する、麹発酵乳飲料の製造方法が記載されている。製造された麹発酵乳飲料は、アミノ酸(必須アミノ酸)が豊富な飲料であることが記載されている。On the other hand, there are several reports of foods inoculated with bacilli and fermented.
For example, Patent Document 1 describes that the umami taste of cheese is improved by inoculating and culturing low-fat cheese curds with gonococci.
In Patent Document 2, it is described that a cheese having a beautiful color tone with a red-colored appearance can be obtained by growing cheese on which red mold fungus grows and the cheese surface is covered and matured with red mold fungus.
In Patent Document 3, processed cheese excellent in flavor and taste to which umami and rich are imparted, which is characterized by using, as a cheese curd, mochi cheese prepared by inoculating and culturing natural cheese with gonococci and The manufacturing method is described.
In patent document 4, the manufacturing method of the persimmon fermented milk beverage which puts and ferments rice bran to raw material milk is described. It is stated that the fermented fermented milk beverage produced is a beverage rich in amino acids (essential amino acids).
本発明は、原料乳や乳製品(カード等)に麹菌や酵母を接種して、発酵することにより、風味豊かな発酵乳を製造することができる新規な製造方法を提供することを課題とする。 An object of the present invention is to provide a novel production method capable of producing flavored fermented milk by inoculating and fermenting raw material milk and dairy products (curds etc.) with Aspergillus or yeast. .
本発明者は、原料乳や乳製品(カード)に、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種して、発酵することで、吟醸香が付与された風味豊かな発酵乳を製造できることを見出し、本発明を完成させた。
また、本発明者は、原料乳又は乳製品(カード)に、ラクターゼ処理してから、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種して、発酵することで吟醸香が強化され、ラクターゼ処理しない場合と比較して、さらなる風味豊かな発酵乳を製造できることを見出し、本発明を完成させた。本発明によれば、従来ではみられなかった嗜好性の高い発酵乳ができるとともに、質の高い吟醸香を醸し出すものの、吟醸香自体が弱い麹菌や酵母をスターターとして利用できる方法が提供される。The present inventor inoculates raw material milk and dairy products (curds) with one or more selected from the group consisting of Aspergillus oryzae as a starter, and ferments them to produce a flavorful fermentation to which a ginjo flavor is imparted. The inventors have found that milk can be produced and completed the present invention.
In addition, the present inventor has treated lactase with raw material milk or milk product (curd), inoculated with one or more selected from the group consisting of Neisseria gonorrhoeae and yeast as a starter, and fermented by fermentation. The present inventors have completed the present invention by finding that fermented milk with more flavor can be produced compared to the case of being strengthened and not treated with lactase. According to the present invention, it is possible to provide fermented milk with high palatability which has not been seen in the prior art, and provide a method of using bacillus and yeast as starters although they produce a high quality ginjo incense.
尚、特許文献1〜4では、麹菌を原料乳やカードに接種し、発酵することで古来より日本人等が好む「吟醸香」を増強した風味豊かな発酵乳製品やその製造方法についての記載は見当たらない。また、吟醸香に寄与する物質であるカプロン酸エチルを発酵乳において効果的に増加させる方法については記載も示唆もされていない。 In Patent Documents 1 to 4, the fermented milk products rich in flavor and the like are enhanced by inoculating raw material milk and curds with Aspergillus oryzae and fermenting them so as to enhance "Ginjo incense" which Japanese people have liked since ancient times, and methods for producing the same. Can not be found. Also, there is no description or suggestion of a method for effectively increasing ethyl caproate, which is a substance contributing to Ginjo incense, in fermented milk.
すなわち、本発明は、次の内容からなる。
1.原料乳又は乳製品に、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種してから、前記原料乳又は前記乳製品を発酵させることを含む、発酵乳の製造方法であって、製造された発酵乳が吟醸香を呈することを特徴とする前記製造方法。
2.前記麹菌を接種する前に、前記原料乳又は前記乳製品をラクターゼ処理する工程を行うことを含む、1に記載の発酵乳の製造方法。
3.前記麹菌を接種する前に、前記原料乳又は前記乳製品に糖を添加する工程、次いで、前記原料乳又は前記乳製品をラクターゼ処理する工程を行うことを含む、1に記載の発酵乳の製造方法。
4.原料乳又は乳製品をラクターゼ処理してから、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種して、前記原料乳又は前記乳製品を発酵することを含む、発酵乳の製造方法。
5.前記麹菌がAspergillus属であることを特徴とする、1〜4のいずれかに記載の発酵乳の製造方法。
6.前記酵母がSaccharomyces cerevisiaeであることを特徴とする、1〜5のいずれかに記載の発酵乳の製造方法。
7.15〜45℃で12〜72時間発酵させることを特徴とする、1〜6のいずれかに記載の発酵乳の製造方法。
8.製造された発酵乳がカプロン酸エチルを1ppm以上含むことを特徴とする、1〜7のいずれかに記載の発酵乳の製造方法。
9.リシン−p−ニトロアニリドを基質としたとき、製造される発酵乳中のペプチダーゼ活性が0.02ABS/h以上であることを特徴とする、1〜8のいずれかに記載の発酵乳の製造方法。
10.1〜9のいずれかに記載の製造方法により製造されたチーズ類。
11.1〜9のいずれかに記載の製造方法により製造されたナチュラルチーズ。That is, the present invention consists of the following contents.
1. A method for producing fermented milk comprising inoculating at least one selected from the group consisting of bacilli and yeast as a starter into a raw material milk or a dairy product, and then fermenting the raw material milk or the dairy product. The method according to claim 1, wherein the produced fermented milk exhibits a ginjo-flavor.
2. The method for producing fermented milk according to 1, comprising performing the step of lactase treatment of the raw material milk or the dairy product before inoculating the Aspergillus oryzae.
3. Producing fermented milk according to 1, comprising performing a step of adding sugar to the raw material milk or the dairy product, and then subjecting the raw material milk or the dairy product to lactase treatment before inoculating the Bacillus subtilis. Method.
4. Production of fermented milk, comprising fermenting raw material milk or dairy product with lactase and inoculating one or more selected from the group consisting of bacillus and yeast as a starter to ferment the raw material milk or the dairy product Method.
5. The method for producing fermented milk according to any one of 1 to 4, characterized in that the bacilli are Aspergillus.
6. The method for producing fermented milk according to any one of 1 to 5, wherein the yeast is Saccharomyces cerevisiae.
7. The method for producing fermented milk according to any one of 1 to 6, which is characterized by fermenting at 12 to 72 hours at 15 to 45 ° C.
8. The method for producing fermented milk according to any one of 1 to 7, wherein the produced fermented milk contains 1 ppm or more of ethyl caproate.
9. The method for producing fermented milk according to any one of 1 to 8, wherein the peptidase activity in fermented milk to be produced is 0.02 ABS / h or more when lysine-p-nitroanilide is used as a substrate .
Cheese manufactured by the manufacturing method in any one of 10.1-9.
The natural cheese manufactured by the manufacturing method in any one of 11.1-9.
本発明によれば、吟醸香や旨味が強化され風味に優れた発酵乳を提供することができる。
さらに、本発明の製造方法を用いることで、質の高い吟醸香を醸し出すものの、吟醸香自体が弱い麹菌や酵母をスターターとして使用することもでき、従来では見られなかった嗜好性の高い発酵乳も提供することができる。According to the present invention, it is possible to provide fermented milk having an enhanced flavor and an enhanced taste and flavor.
Furthermore, although a high-quality Ginjo flavor is produced by using the production method of the present invention, it is also possible to use bacilli and yeast, which are weak in Ginjo incense itself, as a starter and highly fermented milk with high palatability not seen conventionally. Can also be provided.
本発明の発酵乳の製造方法の一態様は、原料乳又は乳製品に、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種してから、前記原料乳又は前記乳製品を発酵させることを含む。本発明の製造方法により製造された発酵乳は、吟醸香を呈することを特徴とする。
この態様においては、前記麹菌を接種する前に、前記原料乳又は前記乳製品をラクターゼ処理する工程を行うことを含むことが好ましい。
また、この態様においては、前記麹菌を接種する前に、前記原料乳又は前記乳製品に糖を添加する工程、次いで、前記原料乳又は前記乳製品をラクターゼ処理する工程を行うことを含むことが好ましい。One aspect of the method for producing fermented milk according to the present invention is to ferment raw material milk or milk product after inoculating raw material milk or milk product with one or more selected from the group consisting of Aspergillus oryzae as a starter. Including doing. The fermented milk produced by the production method of the present invention is characterized in that it exhibits a ginko flavor.
In this aspect, it is preferable to include the step of subjecting the raw material milk or the dairy product to lactase treatment before inoculating the Bacillus subtilis.
Moreover, in this aspect, before inoculating the said bacillus, including performing the process of adding sugar to the said raw material milk or the said dairy product, and carrying out the process of lactase processing the said raw material milk or the said dairy product next is carried out. preferable.
また、本発明の発酵乳の製造方法の別の態様は、原料乳又は乳製品をラクターゼ処理してから、スターターとして麹菌及び酵母からなる群から選択される1種以上を接種して、前記原料乳又は前記乳製品を発酵することを含むことを特徴とする。この製造方法により、吟醸香が強化された発酵乳を製造することができる。 In another aspect of the method for producing fermented milk according to the present invention, the raw material milk or the dairy product is subjected to lactase treatment and then inoculated with one or more selected from the group consisting of Bacillus subtilis and yeast as a starter. It is characterized by including fermenting milk or said dairy product. According to this production method, fermented milk with enhanced Ginjo incense can be produced.
本発明により吟醸香が付与された発酵乳が提供されることにより、新たな風味のチーズや新たな風味のヨーグルト等を製造・販売することができる。また、本発明によれば、吟醸香をより効率的に付与させることができ、吟醸香を長く保持でき(例えば、真空包装において冷蔵で少なくとも1カ月)、賞味期限を延長できる。 By providing fermented milk to which a ginjo flavor is imparted by the present invention, it is possible to produce and sell cheese having a new flavor, yogurt having a new flavor, and the like. Moreover, according to the present invention, Ginjo incense can be imparted more efficiently, and Ginjo incense can be held long (for example, at least one month in refrigerated storage in vacuum packaging), and the shelf life can be extended.
本発明において、発酵乳としては、チーズ、ヨーグルト、ヨーグルト様食品等が挙げられる。また、本発明において、「チーズ」は、前記チーズを利用した、チーズ様食品を含む。すなわち、本発明の「チーズ」は、「公正競争規約」によって定められている「ナチュラルチーズ」、「プロセスチーズ」、「チーズフード」のほか、当業界において一般的にチーズ様食品と呼ばれるチーズ類似物(例えば、乳等を主原料とする食品)も全て包含する。 In the present invention, as fermented milk, cheese, yogurt, yogurt-like food and the like can be mentioned. Moreover, in the present invention, the "cheese" includes a cheese-like food using the cheese. That is, the "cheese" of the present invention is a "natural cheese", a "processed cheese", a "cheese food" defined by the "fair competition agreement", and a cheese similar to a cheese-like food generally referred to in the art. All things (for example, foodstuffs which have milk etc. as a main raw material) are also included.
本発明の製造方法により製造される発酵乳は、麹菌及び酵母からなる群から選択される1種以上により吟醸香が付与されている。本発明の製造方法により製造される発酵乳は、吟醸香を呈する成分として、カプロン酸エチルやエタノールを含むことが好ましく、カプロン酸エチルを0.5ppm以上で含むことが好ましく、1ppm以上で含むことがより好ましく、5ppm以上で含むことがさらに好ましい。 The fermented milk produced by the production method of the present invention is provided with a ginjo flavor by at least one selected from the group consisting of bacilli and yeast. The fermented milk produced according to the production method of the present invention preferably contains ethyl caproate or ethanol as a component exhibiting a ginjo flavor, preferably contains 0.5 ppm or more of ethyl caproate, and contains 1 ppm or more Is more preferable, and it is more preferable to contain 5 ppm or more.
また、本発明の製造方法により製造される発酵乳は、発酵乳のおいしさの観点、及び、旨味や熟成度の観点から、リシン−p−ニトロアニリドを基質としたとき、酵素(ペプチダーゼ)活性が0.01ABS/h以上であることが好ましい。さらに好ましくは、0.02ABS/h以上である。 In addition, 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 taste of fermented milk and from the viewpoint of umami and ripeness. Is preferably 0.01 ABS / h or more. More preferably, it is 0.02 ABS / h or more.
本発明の製造方法の一態様として、発酵乳(チーズ)の製造方法の8工程を説明する。
1)原料乳を標準化する。標準化は、最終製品のチーズ組成に合わせて、乳・乳製品(生乳、脱脂乳、乳タンパク濃縮物、脱脂粉乳、クリーム等)を調合、混合して調製する工程を指す。標準化の工程でラクターゼを混合させてもよい。As one embodiment of the production method of the present invention, eight steps of a method for producing fermented milk (cheese) will be described.
1) Standardize raw material milk. Standardization refers to the process of formulating and mixing milk and milk products (raw milk, skimmed milk, milk protein concentrate, skimmed milk powder, cream, etc.) according to the cheese composition of the final product. Lactase may be mixed in the step of normalization.
2)ラクターゼによって、乳糖が分解される工程である。乳糖分解酵素(ラクターゼ)は、原則的には、製造工程のいずれの段階で添加されてもよい。例えば、細菌汚染のリスクを低減する観点から、原料乳を低温の状態にして、乳糖を分解した後に加熱殺菌を行って、酵素を失活させてから発酵を進めることができる。標準化後に、遠心除菌や発酵調整剤を混合する工程を含めてもよい。
ラクターゼを原料乳に対して0.01〜5wt%混合することが好ましい。ラクターゼを添加する前に10〜50℃にしておくことが好ましく、より好ましくは20〜45℃である。ラクターゼ添加後から好ましくは1分間以上、より好ましくは1〜4時間保持する。ラクターゼ処理後は、凍結しない温度〜10℃以下で保持することが衛生的に好ましい。2) Lactose is degraded by lactase. Lactose degrading enzyme (lactase) may in principle be added at any stage of the production process. For example, from the viewpoint of reducing the risk of bacterial contamination, it is possible to lower the temperature of the raw material milk and decompose lactose and then heat pasteurize to inactivate the enzyme before proceeding with the fermentation. After standardization, steps of centrifugation and mixing of a fermentation regulator may be included.
It is preferable to mix lactase with 0.01 to 5 wt% with respect to the raw material milk. The temperature is preferably 10 to 50 ° C., more preferably 20 to 45 ° C. before adding lactase. After addition of lactase, it is kept for preferably 1 minute or more, more preferably 1 to 4 hours. After lactase treatment, it is hygienicly preferable to keep the temperature at a temperature not to freeze-10 ° C or less.
3)脂肪を10wt%以上含むチーズを製造する場合には、均質化する。温度条件は好ましくは50〜90℃、より好ましくは60〜85℃である。均質化圧は、好ましくは5〜40MPa、より好ましくは5〜30MPaである。
一般的に、脂肪含量が2wt%以下の場合、風味・食感が悪くなる傾向がある。本発明の製造方法により製造される発酵乳では、脂肪含量が2wt%以下の低脂肪であってもよく、また、脂肪含量が2wt%を超える場合であっても不快臭(ランシット臭)が増加しない。これらは吟醸香によるマスキング効果によるものと考えられる。3) Homogenize when producing cheese containing 10 wt% or more of fat. The temperature conditions are preferably 50 to 90 ° C, more preferably 60 to 85 ° C. The homogenization pressure is preferably 5 to 40 MPa, more preferably 5 to 30 MPa.
Generally, when the fat content is 2 wt% or less, the taste and texture tend to be poor. The fermented milk produced by the production method of the present invention may have a low fat content of 2 wt% or less, and an unpleasant odor (Lancet odor) increases even when the fat content exceeds 2 wt%. do not do. These are considered to be due to the masking effect of Ginjo incense.
4)衛生上及び品質一定化のため原料乳を加熱処理する。63℃、30分間と同等な殺菌効果を有する条件とする。例えば、高温短時間殺菌(HTST殺菌)、超高温短時間殺菌(UHT殺菌)が挙げられる。
尚、発酵乳、特にチーズの製造工程においてレンネットを入れる場合は、カードがカルシウムイオンの非イオン化やホエイの変性、軟弱なカードの形成、離漿の遅延を引き起こさない条件にすることが好ましい。他方、酸で凝固させる場合は、UHT殺菌しても、カードに影響はでない。クリームチーズの場合には、74℃〜95℃ 15〜300秒間の条件とすることが好ましい。4) Heat the raw milk for hygiene and constant quality. It is set as the conditions which have a bactericidal effect equivalent to 63 degreeC and 30 minutes. For example, high temperature short time sterilization (HTST sterilization) and ultra high temperature short time sterilization (UHT sterilization) can be mentioned.
When rennet is added in the process of producing fermented milk, in particular, cheese, it is preferable to set conditions such that curd does not cause non-ionization of calcium ions, denaturation of whey, formation of soft curd, or delay of syneresis. On the other hand, when coagulating with acid, UHT sterilization has no effect on curd. In the case of cream cheese, it is preferable to set it as the conditions of 74 degreeC-95 degreeC 15 to 300 seconds.
5)原料乳に酸及び/又はレンネットを添加することによりでカードを形成させる。この時、カード形成前までに、カルシウム塩(塩化カルシウム)を添加してもよい。
酸は、好ましくは10℃以下でpH4.6以下となるまで加える。あるいは、例えば、pH4.6〜pH5.3程度にしてから加熱することもある。酸は、乳酸、塩酸、クエン酸、グルコン酸、酢酸等、食品用途として認められている酸を用いればよい。例えば乳酸の場合、5〜50%溶液の乳酸でpH4.2〜5.4にすれば酸凝固できる。本発明では、チーズの風味や物性の観点から好ましくは、乳酸である。
また、レンネットの添加量は、チーズの種類により異なるが、例えば、好ましくは0.05〜5wt%添加してカードを形成する。この時、10〜80rpm程度で撹拌してもよい。温度は、25〜45℃であることが好ましい。5) Form curd by adding acid and / or rennet to raw material milk. At this time, a calcium salt (calcium chloride) may be added before curd formation.
The acid is preferably added at 10 ° C. or less until pH 4.6 or less. Alternatively, for example, the solution may be heated after being adjusted to about pH 4.6 to pH 5.3. As the acid, lactic acid, hydrochloric acid, citric acid, gluconic acid, acetic acid and the like, which are recognized as food applications, may be used. For example, in the case of lactic acid, acid coagulation can be achieved by adjusting the pH to 4.2 to 5.4 with a 5 to 50% solution of lactic acid. In the present invention, lactic acid is preferred from the viewpoint of the flavor and physical properties of cheese.
Moreover, although the addition amount of rennet changes with kinds of cheese, For example, Preferably 0.05-5 wt% is added, and a curd is formed. At this time, stirring may be performed at about 10 to 80 rpm. The temperature is preferably 25 to 45 ° C.
ラクターゼは、前述の通り、原則的には、製造工程のいずれの段階で添加されてもよい。ラクターゼはカードの表面に添加してもよく、又は、カードの内部に混合してもよい。あるいはカードの表面に添加するとともに、カードの内部に混合してもよい。カードの内部に混合する場合、添加の際のラクターゼのロスが少なくなる。 As mentioned above, lactase may be added in principle at any stage of the production process. Lactase may be added to the surface of the curd or may be mixed inside the curd. Alternatively, it may be added to the surface of the curd and mixed inside the curd. When mixed inside the curd, the loss of lactase upon addition is reduced.
8)後述するスターターを接種する。カードの表面又はカード内部に接種し、スタッキング等をしてもよい。スターターの添加量は、吟醸香の付与とカビ臭の抑制の観点から、0.01〜30wt%であることが好ましく、0.1〜10wt%がより好ましく、1〜5wt%が特に好ましい。
吟醸香の付与と酵母臭の抑制の観点から、酵母は0.01〜30wt%接種することが好ましい。さらに、本発明においては、ラクターゼ処理することにより吟醸香を増強させることができるため、前記の麹菌及び酵母の接種量は適宜低減することができる。8) Inoculate the starter described later. The surface of the card or the inside of the card may be inoculated, stacked and the like. The amount of the starter to be added is preferably 0.01 to 30 wt%, more preferably 0.1 to 10 wt%, and particularly preferably 1 to 5 wt%, from the viewpoints of imparting ginjo flavor and suppressing moldy odor.
It is preferable to inoculate 0.01 to 30 wt% of the yeast from the viewpoint of imparting of Ginjo incense and suppression of yeast odor. Furthermore, in the present invention, the lactobacillus can be enhanced by lactase treatment, so that the inoculum amount of the above-mentioned bacilli and yeast can be appropriately reduced.
麹菌の培養方法としては、公知の方法により行える。麹菌培養液の製造に使用される培地は、通常微生物が増殖しうる栄養源を含有する。栄養源としては、米、大豆、大麦、小麦、デキストリン、ホエイ、カゼイン、脱脂粉乳、ホエイタンパク濃縮物(WPC)、ホエイタンパク分離物(WPI)、酵母エキス、大豆エキス、トリプチケース等のペプトン、ブドウ糖、乳糖等の糖類、乳清ミネラル等のミネラル類等、又はこれらを多く含有する食品である。栄養源として、脱脂粉乳を用いるのが好ましいが、この例に制限されるものではない。 It can carry out by the well-known method as a culture | cultivation method of a gonococcal. The medium used to produce the gonococcal culture medium usually contains a nutrient source on which microorganisms can grow. Nutritional sources include rice, soybean, barley, wheat, dextrin, whey, casein, skimmed milk powder, whey protein concentrate (WPC), whey protein isolate (WPI), yeast extract, soy bean extract, peptone such as tryptic case Glucose, sugars such as lactose, minerals such as whey minerals, or the like, or foods containing a large amount of these. It is preferable to use skimmed milk powder as a nutrient source, but it is not limited to this example.
培養温度は、通常15〜50℃、より好ましくは25〜40℃であり、さらに好ましくは25〜30℃であり、培養時間は、通常3〜72時間、好ましくは12〜48時間である。好気条件下でも嫌気条件下でも培養は可能であるが、好気条件下が好ましい。 The culture temperature is usually 15 to 50 ° C., more preferably 25 to 40 ° C., further preferably 25 to 30 ° C., and the culture time is usually 3 to 72 hours, preferably 12 to 48 hours. Although culture is possible under aerobic or anaerobic conditions, aerobic conditions are preferred.
6)フレッシュチーズ(クワルク等)の場合、カードにスターターを入れて熟成させて、50〜90℃未満に加温してから遠心分離してホエイを除去する。
また、1週間以上熟成させるチーズの場合、5)の工程の前に、カード内部のホエイ排除の促進、均質化のために、チーズの種類に応じて、所定の大きさにカッティングする。カッティングした後、例えば、一般的に30℃付近で20〜200分間静置することによりホエイを排除する。つぎに、クッキングしてもよい。緩やかに撹拌しながら、タンパクマトリックスの収縮と酸生成促進により、カード内部からホエイを排除する。カッティングやクッキングの条件は既知の方法を用いればよい。
尚、パスタフィラーチーズの場合においては、例えば、pH5.1〜5.4まで低下したカードを70〜80℃の熱水につけて可塑化させる。その後に、スターター等を接種する6) In the case of fresh cheese (Kwark et al.), Add a starter to the curd for aging, warm to less than 50-90 ° C., and centrifuge to remove whey.
Also, in the case of cheese aged for one week or more, before step 5), it is cut into a predetermined size according to the type of cheese in order to promote the elimination of whey inside the curd and to homogenize it. After cutting, for example, whey is generally eliminated by standing for 20 to 200 minutes at around 30 ° C. Next, cooking may be performed. With gentle agitation, remove whey from inside the curd by contracting the protein matrix and promoting acid formation. The conditions for cutting and cooking may be known methods.
In the case of pasta filler cheese, for example, curd which has been lowered to pH 5.1 to 5.4 is put into hot water at 70 to 80 ° C. to be plasticized. Then inoculate starters etc.
8)本発明の製造方法によりチーズを製造する場合、麹菌及び/又は酵母の発酵温度は、好ましくは15〜45℃、より好ましくは15〜50℃、より好ましくは25〜40℃、さらに好ましくは麹菌及び/又は酵母の至適温度±3℃である。また、発酵時間は好ましくは6時間以上、より好ましくは12〜72時間、より好ましくは12時間〜2週間未満、さらに好ましくは24時間〜1週間である。従来、数カ月以上の長期熟成によりチーズに吟醸香が付与される場合があったところ、本発明では、従来のチーズの製造方法よりも短期間に吟醸香が付与される。この後は、チーズの種類により、既知のチーズ所定の工程を経て、包装される。また、本発明では、ラクターゼ処理しない場合と比較しても短期間に、吟醸香が付与される。 8) When cheese is produced by the production method of the present invention, the fermentation temperature of Bacillus and / or yeast is preferably 15 to 45 ° C, more preferably 15 to 50 ° C, more preferably 25 to 40 ° C, still more preferably The optimum temperature of Neisseria gonorrhoeae and / or yeast ± 3 ° C. In addition, the fermentation time is preferably 6 hours or more, more preferably 12 to 72 hours, more preferably 12 hours to less than 2 weeks, and still more preferably 24 hours to 1 week. Conventionally, there has been a case in which a ginjo flavor is given to cheese by long-term ripening for several months or more, but in the present invention, ginjo flavor is given in a short period of time compared to the conventional cheese manufacturing method. Thereafter, depending on the type of cheese, packaging is carried out through a known cheese predetermined process. Further, in the present invention, Ginko-koro is given in a short time as compared with the case without lactase treatment.
本発明の発酵乳の容器は、プラスチック、紙製、金属製、陶器製又はその複合素材等から選択されてもよい。これらの容器に詰めた容器詰めの形態にすることができる。また、プラスチック製のシュリンクフィルム、遮光フィルム(例えば、金属箔層フィルム、黒色又は暗色インク塗布フィルムで、容器を被覆されてもよいし、前記容器や前記フィルムを二種類以上で組合せて用いてもよい。光透過や酸素透過による風味劣化及び分解(減少)の観点から、遮光性のある容器やフィルムを組合せることが好ましい。 The container of fermented milk of the present invention may be selected from plastic, paper, metal, pottery or a composite material thereof. It can be in the form of a container packed 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 applied film, or the container and the film may be used in combination of two or more types. From the viewpoint of taste deterioration and decomposition (reduction) by light transmission and oxygen transmission, it is preferable to combine a light-shielding container or film.
本発明の製造方法において、ラクターゼは、微生物産生のラクターゼを使用することができる。ラクターゼを産生する微生物としては、クルイベロマイセス属(Kluyveromyces)、アスペルギルス属(Aspergillus)、バチルス属(Bacillus)、ペニシリウム属(Penicillium)に属する微生物が挙げられる。このうちクルイベロマイセス属に属する微生物がより好ましい。クルイベロマイセス属に属する微生物のうち、クルイベロマイセス・フラジリス(K. fragillis)、クルイベロマイセス・ラクティス(K. lactis)、クルイベロマイセス・マーキシアヌス(K.marxianus)が好ましく、クルイベロマイセス・ラクティスがより好ましい。 In the production method of the present invention, as lactase, lactase produced by a microorganism can be used. Microorganisms producing lactase include microorganisms belonging to the genus Kluyveromyces, Aspergillus (Aspergillus), Bacillus (Bacillus), and Penicillium (Penicillium). Among these, microorganisms belonging to the genus Kluyveromyces are more preferable. Among the microorganisms belonging to the genus Kluyveromyces, K. fragillis (K. fragillis), Kluyveromyces. More preferred is I. lactis.
ラクターゼを標準化工程で混合する場合には、Kluyveromyces lactis由来のラクターゼ又はKluyveromyces fragilis由来の乳糖分解酵素が挙げられる。Kluyveromyces lactis由来のタクターゼは、クルイベロミセス・ラクチスそのもののほか、クルイベロミセス・ラクチスから派生したラクターゼが含まれる。尚、乳糖分解酵素(ラクターゼ)は、市販されており、市販されている乳糖分解酵素の例は、ラクターゼF(天野エンザイム社製)、ラクトレスL−3(大和化成社製)、ラクトレスL−10(大和化成社製)、及びラクターゼ(GODO−YNL、合同酒精社製)が挙げられる。カードにラクターゼを混合する場合には上記のものが利用できる。 When lactase is mixed in the standardization step, lactase from Kluyveromyces lactis or lactose-degrading enzyme from Kluyveromyces fragilis can be mentioned. Tactase derived from Kluyveromyces lactis includes Kluyveromyces lactis itself as well as lactase derived from Kluyveromyces lactis. Lactose degrading enzyme (lactase) is commercially available, and examples of commercially available lactose degrading enzymes include Lactase F (manufactured by Amano Enzyme Co., Ltd.), Lactres L-3 (manufactured by Daiwa Kasei Co., Ltd.), Lactres L-10 (Manufactured by Daiwa Kasei Co., Ltd.), and lactase (GODO-YNL, manufactured by Joint Sakusei Co., Ltd.). The above can be used in the case of mixing lactase in the card.
本発明の製造方法において、発酵乳の原料として使用する乳は、牛、水牛、ヤギ、羊、及び馬等の獣乳が挙げられる。中でも牛は、容易に多量に得られるので、経済的に有利である。原料乳やカードに使用する乳は、生乳(未殺菌乳)、殺菌処理した乳(殺菌乳)、部分脱脂乳、脱脂乳、全脂濃縮乳、脱脂濃縮乳、全脂粉乳、脱脂粉乳、乳タンパク濃縮物、グリコマクロペプチドを適宜配合することができる。実際に製造する発酵乳の種類に応じて、バター、バターミルク、クリーム、ホエイ蛋白質濃縮物、ホエイ蛋白質単離物、α-ラクトアルブミン、β-ラクトグロブリンを原料乳に添加してもよい。尚、これらの添加成分は、単体で用いられてもよいし、2種類以上を組み合わせて用いられてもよい。
尚、このとき、原料乳としては、風昧の良好さ等の観点から、好ましくは、生乳(未殺菌乳)及びその加工物を用いるのが好ましい。これらの乳を固形分濃度で8wt%以上含むことが好ましい。9〜24wt%がより好ましい。9〜16wt%がより好ましい。In the production method of the present invention, milk used as a raw material of fermented milk includes animal milk such as cow, buffalo, goat, sheep and horse. Above all, cattle are economically advantageous because they are easily obtained in large quantities. Raw milk and curd used as raw milk (unsterilized milk), sterilized milk (sterilized milk), partially skimmed milk, skimmed milk, whole fat concentrated milk, skimmed concentrated milk, whole fat milk powder, skimmed milk powder, milk Protein concentrates and glycomacropeptides can be formulated as appropriate. Butter, buttermilk, cream, whey protein concentrate, whey protein isolate, α-lactalbumin, β-lactoglobulin may be added to the raw milk depending on the type of fermented milk actually produced. These additive components may be used alone or in combination of two or more.
At this time, it is preferable to use raw milk (non-sterile milk) and a processed product thereof as raw material milk from the viewpoint of good feeling of texture and the like. It is preferable to contain 8% by weight or more of these milks in solid concentration. 9 to 24 wt% is more preferable. 9 to 16 wt% is more preferable.
スターターとしては、麹菌及び酵母からなる群から選択される1種以上を適宜用いることができる。麹菌としては、例えば、Aspergillus oryzea、Aspergillus sojae、 Aspergillus awamori、Monasccus sp等が挙げられる。酵母としては、例えばSaccharomyces cerevisiae、Zygosaccharomyces rouxii、Kluyvermyces lactis、Kluyvermyces marxinus等が挙げられる。これらのスターターは単独でもちいられてもよいし、2種類以上を組合せてもよい。 As a starter, 1 or more types selected from the group which consists of Aspergillus and yeast can be used suitably. Examples of bacilli include Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Monascus sp and the like. Examples of yeasts 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.
尚、本発明の製造方法においては、麹菌単独でも発酵乳に吟醸香を付与することができる。また、麹菌と酵母を組合せるとより強い吟醸香を付与することができる。
麹菌としては、Aspergillus属が好ましく、Aspergillus oryzeaやAspergillus sojaeが好ましく、Aspergillus oryzeaがさらに好ましい。In the production method of the present invention, fermented milk can be provided with a ginjo flavor even with Aspergillus oryzae alone. In addition, a combination of Aspergillus oryzae and yeast can impart stronger ginko flavor.
Aspergillus is preferred as Aspergillus, Aspergillus oryzae and Aspergillus sojae are preferred, and Aspergillus oryzae is more preferred.
また、麹菌及び酵母に追加して、乳酸菌スターター等を適宜用いることもできる。Lactobacillus bulgaricus、Lactobacillus acidophilus、Lactobacillus lactis、Lactobacillus casei、Lactobacillus helveticus、Streptococcus thermophilus、Streptococcus cremoris等が挙げられる。さらに、麹菌及び酵母に追加して、Propionibacterium、Bifidobacteria等を用いることもできる。 In addition to bacilli and yeast, lactic acid bacteria starter etc. can also be used suitably. Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus helveticus, Streptococcus thermophilus, Streptococcus cremoris etc. are mentioned. Furthermore, Propionibacterium, Bifidobacterium etc. can be used in addition to Bacillus and yeast.
本発明において、発酵乳中の酵素(ペプチダーゼ)活性を測定する指標として、基質には、アミノ酸のp−ニトロアニリド誘導体であるリシン−p−ニトロアニリド(Lys−p−NA)を用いるものとする。具体的には、5ml容ガラスチューブに、100μlの20mM Lys−p−NA溶液、1.8mlの100mMリン酸カリウムバッファー(pH7.0、37℃)を入れ、37℃に保温する。ここに適宜希釈した酵素液100μlを注入し、反応を開始する。30分後に反応停止液(30%(w/v)酢酸1.0mlを注入して酵素反応を停止させた後、遠心分離(10000rpm、5分間)し、上清について410nmの吸光度を測定する。ペプチダーゼ活性によって遊離したLys−p−NAは410nmに極大吸収を持つ。横軸に反応時間(h)、縦軸に吸光度(ABS)をプロットして、近似二次曲線式を求め、0.01ABS/h以上であるとき、旨味等の風味や熟成の観点から好ましい。より好ましくは、0.02ABS/h以上である。 In the present invention, lysine-p-nitroanilide (Lys-p-NA), which is a p-nitroanilide derivative of an amino acid, is used as a substrate as an index for measuring enzyme (peptidase) activity in fermented milk. . 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 here to start the reaction. After 30 minutes, the enzyme reaction is stopped by injecting 1.0 ml of a 30% (w / v) acetic acid stop solution, and then centrifuged (10000 rpm, 5 minutes) to measure the absorbance at 410 nm of the supernatant. Lys-p-NA released by peptidase activity has a maximum absorption at 410 nm The reaction time (h) is plotted on the horizontal axis, and the absorbance (ABS) is plotted on the vertical axis to obtain an approximate quadratic equation, 0.01 ABS When it is / h or more, it is preferable from the viewpoint of flavor such as umami and ripening, more preferably 0.02 ABS / h or more.
以下、実施例や実験例を示して、本発明をさらに具体的に説明するが、本発明の範囲は、これら実施例や実験例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically by showing Examples and Experimental Examples, but the scope of the present invention is not limited to the description of these Examples and Experimental Examples.
[実験例1]
生乳80kgにクリーム(製品名「フレッシュクリーム45」、株式会社明治)20kgを加えて、脂肪の含量が15wt%になるよう調整した調製乳を得た。この調製乳を95℃、60秒間の条件で殺菌後、75℃にて圧力15MPaで均質化した。この殺菌し均質化した調製乳にラクターゼ(GODO−YNL、合同酒精社製)を0.2%添加し、40℃で1時間反応させた。その後、4℃に冷却し、撹拌しながら10%(w/w)乳酸水溶液をpHが5.2となるまで添加した。カードが凝固した後、撹拌しながら80℃まで加温し、カードとホエイを分離して、ラクターゼ処理した酸凝固チーズを得た。[Experimental Example 1]
20 kg of cream (product name "Fresh Cream 45", Meiji Ltd.) was added to 80 kg of raw milk to obtain a prepared milk adjusted to have a fat content of 15 wt%. The prepared milk was sterilized at 95 ° C. for 60 seconds and homogenized at 75 ° C. under a pressure of 15 MPa. 0.2% of lactase (GODO-YNL, manufactured by Joint Sake Seisei Co., Ltd.) was added to the pasteurized and homogenized milk, and reacted at 40 ° C. for 1 hour. Then, it cooled to 4 degreeC and added 10% (w / w) lactic acid aqueous solution until it became pH 5.2 while stirring. After the curd was coagulated, it was heated to 80 ° C. with stirring, and the curd and whey were separated to obtain a lactase-treated acid coagulated cheese.
麹菌スターターは、脱脂粉乳(製品名「脱脂粉乳」、株式会社明治)の10wt%水溶液に酵母エキス(製品名「イーストック(s−Pd)」、アサヒフーズアンドヘルスケア株式会社)を1wt%添加し、121℃で1分間殺菌して得た培地を、28℃に冷却後、麹菌(山吹2号(Aspergillus属)、株式会社秋田今野商店)を0.6wt%接種し、28℃で48時間培養して調製した。 Anthrax starter is prepared by adding 1 wt% of yeast extract (product name “E-stock (s-Pd)”, Asahi Foods and Health Care Co., Ltd.) to a 10 wt% aqueous solution of skimmed milk powder (product name “skim milk powder”, Meiji Ltd.) The medium obtained by sterilizing at 121 ° C. for 1 minute is cooled to 28 ° C. and inoculated with 0.6 wt% of Aspergillus oryzae (Yamabuki No. 2 (Aspergillus sp.) Akita-Imano Shoten Co., Ltd.) for 48 hours at 28 ° C. It was cultured and prepared.
ラクターゼ処理した酸凝固チーズに麹菌スターター及び酵母(Saccharomyces cerevisiae)を接種し、30℃で36時間発酵して、本発明品1を得た。
また、ラクターゼ処理した酸凝固チーズに麹菌スターターのみを接種し、30℃で36時間発酵して、本発明品2を得た。
さらに、ラクターゼ処理していない酸凝固チーズに麹菌及び酵母を接種せず、30℃で36時間静置して、対照品1を得た。The lactase-treated acid-coagulated cheese was inoculated with a gonorrhea starter and yeast (Saccharomyces cerevisiae), and fermented at 30 ° C. for 36 hours to obtain the product 1 of the present invention.
In addition, only lactobacillus starter was inoculated into the acid coagulated cheese treated with lactase, and fermented at 30 ° C. for 36 hours to obtain the product 2 of the present invention.
Furthermore, a control product 1 was obtained by leaving the acid-coagulated cheese not treated with lactase treatment and inoculating it at 30 ° C. for 36 hours without inoculating bacilli and yeast.
専門の官能評価パネラー10名により、本発明品1、本発明品2、対照品1の吟醸香、
旨味、総合評価を官能評価した。尚、この官能評価は、吟醸香、旨味、総合評価について表1の基準で採点し、総合評価について10名の得点の平均値が3点以上であれば、吟醸香の風味の付与された風味豊かなチーズと評価した。
また、本発明品1、本発明品2、対照品1に同量のヘキサンを添加し、蒸留装置で90分間蒸留処理した後、ヘキサン相中のカプロン酸エチル濃度をガスクロマトグラフ−質量分析法で測定して吟醸香を評価した。
さらに、本発明品1、本発明品2、対照品1の酵素(ペプチダーゼ)活性を後述する方法で測定した。The present product 1, the present product 2, and the control product 1 of Ginjo incense, by ten specialist sensory evaluation panelists.
Umami and comprehensive evaluation were evaluated sensoryily. In addition, this sensory evaluation is scored on the basis of Table 1 for Ginjo incense, umami and comprehensive evaluation on the basis of Table 1, and if the average value of the score of 10 persons is 3 points or more in the comprehensive evaluation, the flavor provided with the flavor of Ginjo incense It was evaluated as rich cheese.
Further, after adding the same amount of hexane to the inventive product 1, the inventive product 2 and the control product 1 and performing distillation processing for 90 minutes with a distillation apparatus, the ethyl caproate concentration in the hexane phase is determined by gas chromatography-mass spectrometry It measured and evaluated Ginjo incense.
Furthermore, the enzyme (peptidase) activity of the product 1 of the present invention, the product 2 of the present invention and the control product 1 was measured by the method described later.
カプロン酸エチル濃度の測定に使用したガスクロマトグラフ−質量分析機は、7890A/5975C inertXL(Agilent Technologies,Inc製)、カラムは、DB-WAX (Agilent Technologies,Inc製)、ガス流量:ヘリウム(キャリヤーガス)1ml/min、イオン源温度:230℃、イオン化法:EI、設定質量数:m/z99,88とした。 The gas chromatograph-mass spectrometer used for measurement of ethyl caproate concentration is 7890A / 5975C inertXL (manufactured by Agilent Technologies, Inc.), the column is DB-WAX (manufactured by Agilent Technologies, Inc.), gas flow rate: helium (carrier gas ) 1 ml / min, ion source temperature: 230 ° C., ionization method: EI, set mass number: m / z 99, 88.
酵素(ペプチダーゼ)活性の測定方法は以下の通りとした。チーズ20gに、抽出用の緩衝液(pH=7(37℃))80mlを加え、ホモゲナイザー(IKA社製、型式:ULTRA−TURRAX T25)により9500rpm、1分間で処理した。ここで、抽出用の緩衝液とは、50mMリン酸カリウム緩衝液、30%(w/v)スクロース、150mM塩化ナトリウムからなる水溶液である。
前記のチーズをホモジナイズした水溶液30gを4℃、8000g、10分間の条件で遠心分離した。次に、上清液を濾紙(TOYO No.2)で濾過し、その濾液(透過液)を乳酸菌の抽出液とした。The measuring method of enzyme (peptidase) activity was as follows. To 20 g of cheese, 80 ml of extraction buffer (pH = 7 (37 ° C.)) was added, and treated with a homogenizer (manufactured by IKA, model: ULTRA-TURRAX T25) at 9500 rpm for 1 minute. Here, the buffer for extraction is an aqueous solution consisting of 50 mM potassium phosphate buffer, 30% (w / v) sucrose and 150 mM sodium chloride.
30 g of an aqueous solution obtained by homogenizing the above cheese was centrifuged at 8000 g for 10 minutes at 4 ° C. Next, the supernatant was filtered through filter paper (TOYO No. 2), and the filtrate (permeate) was used as an extract of lactic acid bacteria.
Lys−p−NA(シグマ社製)を基質として用いた。20mMLys−p−NA溶液(メタノール中)100μl、100mMリン酸カリウム緩衝液(pH=7(37℃))1.8mlを5ml容試験管に入れ、37℃で保温した。乳酸菌の抽出液100μlを前記の試験管に入れ、反応を開始させ、反応の開始から、0、2、4、6、24時間が経過した後に、30%(v/v)酢酸1.0mlを前記試験管に入れ、反応を停止させた。前記の反応により遊離したp−NAは、波長410nmに極大吸収を持つ。前記液体を遠心分離(10000rpm、5分間)した。上清液の吸光度を分光光度計(島津製作所製、型式:UV−1200、波長:410nm)で測定した。それぞれの反応時間で測定した結果について、横軸に反応時間(h)、縦軸に吸光度(ABS)をプロットして、近似二次曲線式を求めた。 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 tube and incubated at 37 ° C. 100 μl of the extract of lactic acid bacteria is placed in the test tube to start the reaction, and after 0, 2, 4, 6, 24 hours have elapsed from the start of the reaction, 1.0 ml of 30% (v / v) acetic acid is added The test tube was put in to stop the reaction. The p-NA liberated by the above reaction has a maximum absorption at a wavelength of 410 nm. The liquid was centrifuged (10000 rpm, 5 minutes). The absorbance of the supernatant was measured with a spectrophotometer (manufactured by Shimadzu Corporation, model: UV-1200, wavelength: 410 nm). About the result measured at each reaction time, reaction time (h) is plotted on the horizontal axis, and absorbance (ABS) is plotted on the vertical axis, to obtain an approximate quadratic equation.
ラクターゼ処理して酸凝固したカードに、麹菌と酵母(本発明品1)、又は、麹菌(本発明品2)を接種して、発酵することにより、吟醸香が強化された、風味豊かな良好なチーズ(発酵乳)が製造された(表2)。特に、ラクターゼ処理して酸凝固したカードに麹菌と酵母を接種したほうが、さらに吟醸香が強化された(表2の本発明品1)。 A flavor rich good in which the ginjo flavor is enhanced by inoculating and fermenting bacillus and yeast (the product 1 of the present invention) or bacillus (the product 2 of the present invention) to curd treated with acid coagulation and fermented. Cheese (fermented milk) was produced (Table 2). In particular, when the curd which was treated with lactase and acid-coagulated was inoculated with gonococci and yeast, the Ginjo flavor was further enhanced (Inventive product 1 of Table 2).
本発明品1のカプロン酸エチル濃度は18.0ppm、本発明品2のカプロン酸エチル濃度は6.2ppmであった。一方、対照品1のカプロン酸エチル濃度は検出限界(0.1ppm)未満であった。ラクターゼ処理することにより、カプロン酸エチル濃度が大幅に高まった。特に、麹菌と酵母を接種したとき(本発明品1)にカプロン酸エチル濃度が高まった。 The ethyl caproate concentration of the product 1 of the present invention was 18.0 ppm, and the ethyl caproate concentration of the product 2 of the present invention was 6.2 ppm. On the other hand, the ethyl caproate concentration of Control 1 was less than the detection limit (0.1 ppm). The lactase treatment significantly increased the ethyl caproate concentration. In particular, when the Bacillus and yeast were inoculated (the product 1 of the present invention), the ethyl caproate concentration increased.
本発明品1の酵素活性は、0.023ABS/h、本発明品2の酵素活性は、0.030ABS/hであった。一方、対照品1は、活性は検出限界(0.001ABS/h)を下回った。ラクターゼ処理酸凝固チーズでは、麹菌と酵母を接種しても麹菌のみ接種でも、それほど旨味が大きく増えてはおらず、酵素活性がそれを裏付ける結果になった。 The enzyme activity of the product 1 of the present invention was 0.023 ABS / h, and the enzyme activity of the product 2 of the present invention was 0.030 ABS / h. On the other hand, in the control product 1, the activity was below the detection limit (0.001 ABS / h). In lactase-treated acid-coagulated cheese, inoculating bacilli and yeast and inoculating bacilli alone, the umami taste did not increase so much, with the result that the enzyme activity supported it.
[実験例2]
生乳80kgにクリーム(製品名「フレッシュクリーム45」、株式会社明治社製)20kgを加えて、脂肪の含量が15wt%になるよう調整した調製乳を得た。この調製乳を95℃、60秒間の条件で殺菌後、75℃にて圧力15MPpaで均質化した。この均質化した調製乳にラクトース(ラクトース一水和物、和光純薬工業株式会社)を4%添加し、完全に溶解させた。これに、ラクターゼ(GODO−YNL、合同酒精社製)を0.2%添加し後、40℃で1時間反応させた。その後、4℃に冷却し、撹拌しながら10%(w/w)乳酸水溶液をpHが5.2となるまで添加した。カードが凝固した後、撹拌しながら80℃まで加温後、カードとホエイを分離して、ラクターゼ処理した酸凝固チーズを得た。[Experimental Example 2]
20 kg of cream (product name “Fresh Cream 45”, manufactured by Meiji Co., Ltd.) was added to 80 kg of raw milk to obtain a prepared milk adjusted to have a fat content of 15 wt%. The prepared milk was sterilized at 95 ° C. for 60 seconds and homogenized at 75 ° C. under a pressure of 15 MPpa. 4% of lactose (lactose monohydrate, Wako Pure Chemical Industries, Ltd.) was added to the homogenized prepared milk and completely dissolved. To this, 0.2% of lactase (GODO-YNL, manufactured by Joint Sake Seisei Co., Ltd.) was added, and then reacted at 40 ° C. for 1 hour. Then, it cooled to 4 degreeC and added 10% (w / w) lactic acid aqueous solution until it became pH 5.2 while stirring. After the curd was coagulated, it was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain a lactase-treated acid coagulated cheese.
ラクターゼ処理した酸凝固チーズに、麹菌スターターと酵母(Saccharomyces cerevisiae)を接種し、30℃で36時間発酵して、本発明品3を得た。本発明品3について、対照品1と比較した官能評価の結果を表3に示す。 The lactase-treated acid-coagulated cheese was inoculated with a gonorrhea starter and yeast (Saccharomyces cerevisiae), and fermented at 30 ° C. for 36 hours to obtain the product 3 of the present invention. Table 3 shows the results of sensory evaluation of the product 3 of the present invention in comparison with the control product 1.
本発明品3のカプロン酸エチル濃度は16.0ppmであった。検出限界(0.1ppm)未満であった対照品1と比較して、本発明品3は、糖を添加しラクターゼ処理を経て得られたカードに麹菌及び酵母を接種してから発酵することで、カプロン酸エチル濃度が大幅に増加することが示唆された。 The ethyl caproate concentration of the product 3 of the present invention was 16.0 ppm. In comparison with the control product 1 which was less than the detection limit (0.1 ppm), the product 3 of the present invention is fermented by inoculating the curd obtained through the addition of sugar and lactase treatment with gonococci and yeast. It is suggested that ethyl caproate concentration increases significantly.
本発明品3の酵素活性は、0.031ABS/hであった。検出限界(0.001ABS/h)未満であった対照品1と比較して、本発明品3は、糖を添加しラクターゼ処理を経て得られたカードに麹菌及び酵母を接種してから発酵することで、酵素が活性化していることがわかった。また、酵素活性により、乳タンパク質が分解されて旨味が増加していることが示唆された。 The enzyme activity of the product 3 of the present invention was 0.031 ABS / h. Compared with 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 performing lactase treatment to the curds and yeast It was found that the enzyme was activated. Moreover, it was suggested that milk protein is decomposed and umami taste is increased by the enzyme activity.
本発明の製造方法により、吟醸香を持った風味に優れた発酵乳(チーズ)を提供することで、これまでにない風味の発酵乳(チーズ)を市場に提供できる。新たな市場を活性化させることができ、発酵乳(チーズ)の消費量が伸びることが期待できる。また、本発明の製造方法を用いることで、質の高い吟醸香を醸し出すことができる。
また、本発明の製造方法にしたがい、ラクターゼ処理を行うことにより、弱い吟醸香しか出せない麹菌又は酵母をスターターとして使用する場合でも嗜好性の高い発酵乳(チーズ)を提供できる。By providing fermented milk (cheese) excellent in flavor with ginjo incense according to the production method of the present invention, fermented milk (cheese) with an unprecedented flavor can be provided to the market. The new market can be activated, and it can be expected that consumption of fermented milk (cheese) will increase. In addition, by using the production method of the present invention, it is possible to produce high-quality Ginjo incense.
Moreover, according to the production method of the present invention, by performing lactase treatment, fermented milk (cheese) having a high palatability can be provided even when using as a starter a gonococci or yeast capable of producing only weak Ginjo incense.
上記に本発明の実施形態及び/又は実施例を幾つか詳細に説明したが、当業者は、本発明の新規な教示及び効果から実質的に離れることなく、これら例示である実施形態及び/又は実施例に多くの変更を加えることが容易である。従って、これらの多くの変更は本発明の範囲に含まれる。
この明細書に記載の文献及び本願のパリ優先の基礎となる日本出願明細書の内容を全てここに援用する。While several embodiments and / or examples of the present invention have been described above in detail, those skilled in the art will appreciate that the exemplary embodiments and / or examples are substantially without departing from the novel teachings and advantages of the present invention. It is easy to make many modifications to the embodiment. Accordingly, many of these variations are included within the scope of the present invention.
The contents of the documents described in this specification and the Japanese application specification on which the Paris priority of the present application is based are all incorporated herein.
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