TW202215971A - Fresh cheese immersed in preservative liquid and production method thereof - Google Patents

Abstract

Provided is a fresh cheese immersed in a preservative liquid, wherein the Bacteriocin concentration in any part of the fresh cheese is 1-13 ppm.

Description

Fresh cheese dipped in preservation solution and method for producing the same

The present invention relates to fresh cheese dipped in a preservation solution and a method for producing the same.

Fresh cheese, specifically pasta filata cheese, is generally made by adding lactic acid bacteria and rennet to raw milk to obtain cheese curds, and then using lactic acid bacteria to lower the pH by lactic acid fermentation. Plasticized, stretched and manufactured. Patent Document 1 discloses a method for producing Queso blanco cheese, which involves inoculating skim milk with lactic acid bacteria that produce low levels of acid and high levels of nisin-like antibiotics as a start-up medium, Nisin is mixed with the cheese curd obtained by fermentation. On the other hand, a part of the brushed curd-based cheese such as fresh mozzarella is molded after production, and is stored in a preservation solution in order to maintain its shape and freshness. For example, Patent Document 2 discloses a method for producing mozzarella cheese, which comprises a cheese obtained by cooling a curd after stretching, without calcium chloride, and impregnating a specific amount of sodium chloride in Preservation steps in preservation solution. Patent Document 3 discloses a method of using a nisin-containing preservation solution in order to suppress the growth of harmful bacteria in the mozzarella cheese preservation solution. In addition, Non-Patent Document 1 describes that the use standard of nisin A for cheese (excluding processed cheese) is 12.5 ppm or less.

In addition, various examinations have been made to obtain fresh cheese with desired preference. For example, Patent Document 4 discloses a method for producing fibrous cheese, which is characterized by adding rennet and/or acid to milk to make it The solidified curd is cut, and after removing the whey, salt is directly added to the curd, and then the cheese curd with a salt content of 1-5 mass % obtained by extrusion and dehydration is heated and drawn to form and cool. In addition, Patent Document 5 discloses the concentrations of solid content, lactose, and NaCl at the beginning, the middle point, and the end of the storage period in mozzarella cheese and its storage solution as a background art. Patent Document 6 discloses a kneader equipped with a twin-screw screw used for kneading plastic foods such as butter and cheese. [Prior Art Literature] [Patent Literature]

Patent Document 1: US Patent Application Publication No. 2008/0152757 Patent Document 2: Japanese Patent Laid-Open No. 2013-106620 Patent Document 3: Canadian Patent Application Publication No. 2509320 Specification Patent Document 4: Specification of Japanese Patent No. 5393943 Patent Document 5: Japanese Patent Laid-Open No. 2009-000110 Patent Document 6: Japanese Patent Application Laid-Open No. 08-243370 [Non-patent literature]

Non-Patent Document 1: Hiroaki Koiso, "About Utilization Technology of Nisin", Food Chemistry Monthly, Food Chemistry Shimbun Co., Ltd., May 1, 2009, Vol. 25, No. 5, pp. 56-64

However, the quesoblanc cheese of Patent Document 1 is a cheese that is not immersed in a preservation solution. Patent Document 2 discloses that the mozzarella cheese immersed in the preservation solution can inhibit harmful microorganisms within 30 days at pH 5.3, but when the pH is increased under the same conditions, the mozzarella cheese can be seen. The proliferation of harmful microorganisms. In addition, in the mozzarella reproduced in Patent Document 2, the milk flavor is weakened. Patent Document 3 discloses that mozzarella cheese with a relatively high pH of pH 5.8 has a risk of proliferation of harmful microorganisms, so 360 IU/ml or more of nisin is contained in packaging water as a response to the proliferation of microorganisms. Non-patent document 1 describes that the usage standard for cheese (excluding processed cheese) for nisin (nisin A) is 12.5 ppm or less, but does not disclose a method of mixing with cheese having viscosity or elasticity.

Furthermore, when focusing on flavor, Patent Document 5 discloses mozzarella cheese with a lactose concentration of 2.5% by weight immediately after production of mozzarella cheese, but does not disclose changes in flavor during storage. Patent Document 6 is only used for plastic foods such as kneaded cheese, and does not disclose application to foods with high viscoelasticity of powder additives such as bacteriocin, which are difficult to disperse.

The inventors of the present invention have studied fresh cheese (particularly, brushed curd-based cheese) and a method for producing the same, and found that in order to produce cheese with an appropriate texture, the temperature of the cheese curd during the stretching process is set to about 60°C As a result, the lactic acid bacteria survived in the cheese.

Therefore, in the drawn curd-based cheese produced using lactic acid bacteria, since the lactic acid bacteria survived during the period of storage at 10°C for 30 days after production, the milk, specifically lactose, was completely consumed. The flavor becomes the lack of the original sweetness of milk derived from lactose. On the other hand, in order to keep lactose in the cheese, after producing the drawn curd-based cheese without using lactic acid bacteria, the flavor of the produced drawn curd-based cheese lacks the fermented flavor derived from the lactic acid bacteria.

Therefore, the objective of this invention is to provide the novel fresh cheese which has both the sweetness of the milk derived from lactose and the fermented flavor derived from lactic acid bacteria, which cannot be achieved by the conventional manufacturing method, and a manufacturing method thereof.

According to this invention, the following fresh cheese etc. are provided. 1. A fresh cheese, which is the fresh cheese dipped in a preservation solution, The bacteriocin concentration of any part of the aforementioned fresh cheese is 1-13 ppm. 2. A fresh cheese, which is the fresh cheese dipped in a preservation solution, The bacteriocin concentration of any part of the aforementioned fresh cheese is 1 to 13 ppm, and The pH of the aforementioned fresh cheese at a product temperature of 20° C. is above 5.5. 3. The fresh cheese of 1 or 2, wherein the lactose concentration in the fresh cheese is 0.3% by mass or more. 4. The fresh cheese according to any one of 1 to 3, wherein the lactose concentration in the aforementioned preservation solution is 1.5% by mass or less. 5. The fresh cheese according to any one of 1 to 4, wherein the pH of the fresh cheese after being stored for 30 days at a product temperature of 20° C. is above 5.0. 6. The fresh cheese of 1 or 2, wherein the spore-forming gram-positive bacteria do not proliferate when stored at 10°C for any period of time for 10 days. 7. The fresh cheese of 1, 2 or 6, wherein the bacteriocin concentration in the aforementioned preservation solution is 1 to 13 ppm. 8. The fresh cheese of 1, 2, 6 or 7, wherein the sodium chloride concentration in the aforementioned preservation solution is 0.01 to 5% by mass. 9. The fresh cheese of any one of 1 to 8, wherein the aforementioned bacteriocin is nisin. 10. The fresh cheese according to any one of 1 to 9, wherein the aforementioned fresh cheese is a brushed curd system. 11. The fresh cheese of any one of 1 to 10, wherein the aforementioned fresh cheese is mozzarella cheese. 12. A method for producing fresh cheese, comprising the steps of adding bacteriocin to a cheese curd and kneading. 13. A manufacturing method, which is the manufacturing method of fresh cheese, and is included in the step of adding bacteriocin and kneading in the cheese curd, The produced fresh cheese has a pH of 5.5 or more at a product temperature of 20°C. 14. The production method according to 13, wherein when the fresh cheese produced above is stored at 10°C for 10 days, the spore-forming Gram-positive bacteria do not proliferate. 15. The manufacturing method of 13 or 14, wherein the aforementioned kneading step is performed using a kneader equipped with a twin-screw screw. 16. The production method according to any one of 13 to 15, wherein the bacteriocin concentration of the fresh cheese produced above is 1 to 13 ppm. 17. The manufacturing method of any one of 12 to 16, wherein the aforementioned bacteriocin is nisin. 18. The manufacturing method of any one of 12 to 17, wherein the aforementioned fresh cheese is a brushed curd system. 19. The manufacturing method of any one of claims 12 to 18, wherein the aforementioned fresh cheese is mozzarella cheese.

According to the present invention, a novel fresh cheese and a method for producing the same can be provided.

Hereinafter, specific embodiments of the present invention will be described.

[fresh cheese] The first fresh cheese of one aspect of the present invention is characterized in that the fresh cheese is immersed in a preservation solution, and the bacteriocin concentration in any part of the fresh cheese is 1 to 13 ppm. Thereby, the fresh cheese may have both the milk original sweetness derived from lactose and the fermented flavor derived from lactic acid bacteria. The present invention is not intended to be limited by theory. In the present invention, by containing bacteriocin in a specific concentration range during the production process of fresh cheese, excessive fermentation of lactic acid bacteria can be inhibited, and lactose can be prevented from being completely consumed by lactic acid bacteria. Fresh cheese imparts the original sweetness of the milk derived from lactose and the fermented flavor derived from lactic acid bacteria.

In the present invention, the so-called bacteriocins refer to bacteria-producing antibiotics. Examples of bacteriocins that can be used in the present invention include nisin, Colicin, Pyocin, Megacins, etc., but are not limited thereto. In one aspect of the present invention, the bacteriocin is preferably nisin.

In the present invention, any part of the fresh cheese may be any part of the fresh cheese, but it does not mean only any part. Therefore, in the present invention, the bacteriocin concentration of any part of the fresh cheese is 1-13 ppm, it does not mean that the bacteriocin concentration is only 1-13 ppm in any part of the fresh cheese, but it means that the better fresh cheese has all the The concentration of bacteriocin in the site is 1~13 ppm. However, in order to prove that the bacteriocin concentration of all parts of fresh cheese is 1~13 ppm, it is theoretically necessary to have infinite bacteriocin concentration measurement points in the three-dimensional shape of fresh cheese, which is not practical.

Therefore, in one aspect of the present invention, the bacteriocin concentration is 1-13 ppm at at least two points on the outer surface and the center of the fresh cheese. If the bacteriocin concentration in at least two points near the outer surface and the center of the fresh cheese is 1-13 ppm, even assuming that the bacteriocin concentration in the fresh cheese has a concentration gradient, it can be inferred that the bacteriocin concentration is in all The site is in the range of 1~13ppm. Here, the term "near the center" refers to the center of the three-dimensional shape of the fresh cheese or its vicinity. For example, in the case of a sphere, the "near the center" refers to the radius when the distance from the center of the sphere is about 5% in the radial direction. ball-shaped parts. In this specification, "the concentration of bacteriocin in any part of fresh cheese" may be abbreviated as "concentration of bacteriocin".

In one aspect of the present invention, the bacteriocin concentration is preferably 1-12 ppm, more preferably 2-12 ppm, still more preferably 1-11 ppm, still more preferably 3-11 ppm. Furthermore, in one aspect of the present invention, the lower limit of the bacteriocin concentration is, for example, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, or 5.5 ppm, and the upper limit is 9, 9.5, 10, 10.5, 11 , 11.5, 12 or 12.5ppm, the lower limit value and the upper limit value can be appropriately combined as a numerical range.

When the bacteriocin concentration is 1 ppm or more, the effect of inhibiting the fermentation of lactic acid bacteria is easily obtained. On the other hand, when the bacteriocin concentration is too high, the risk of phage infection of the lactic acid bacteria promoter may increase.

In the present invention, the concentration of bacteriocin in fresh cheese can be determined by the "Analysis Method of Food Additives in Food" stipulated by the Japanese Ministry of Health, Labour and Welfare (March 30, 2012). Announcement from the Head of Chemistry), the annex "Analysis of Food Additives in Foods, Second Edition" was amended on June 28, the first year of the decree (Yakashi Foods Foundation No. 0628 No. 1, Yasho Food Supervision No. 0628 No. 1) " Attachment 3 "https://www.mhlw.go.jp/content/11130500/000524121.pdf) determination. As a specific measurement step, nisin in fresh cheese was extracted with methanol/water/formic acid mixture (5:4:1), purified by polymer solid phase extraction column and weak cation exchange solid phase extraction column, and then It can be qualitative and quantitative by liquid chromatography mass analysis.

As an example, the analysis method shown in the Example is exemplified. Alternatively, microbiological methods such as the paper disk method can also be used to measure the bacteriocin concentration in fresh cheese. The method for measuring the bacteriocin concentration in fresh cheese is not limited to the aforementioned method.

In the present invention, "fresh cheese" refers to unripened cheese. Specific examples of the fresh cheese include brushed curd-based cheese (mozzarella, etc.). The fresh cheese of one aspect of the present invention is preferably a brushed curd-based cheese. The pasta filata cheese is a cheese that requires a pasta filata process during its manufacturing process. The so-called pasta filata process involves heating the cheese curds and kneading until the The bulk disappears and is kneaded and stretched until the physical properties are smooth.

The fresh cheese of one aspect of the present invention is preferably mozzarella cheese, Burrata cheese, or Feta cheese in order to be immersed in the preservation solution.

In the first fresh cheese of one aspect of the present invention, preferably, the lactose concentration in the fresh cheese is 0.3% by mass or more. Thereby, the milk original sweetness derived from lactose can be imparted to the fresh cheese. In the first fresh cheese of one aspect of the present invention, the lactose concentration in the fresh cheese is more preferably 0.4 mass % or more, more preferably 0.5 mass % or more. In the first fresh cheese of one aspect of the present invention, the upper limit of the lactose concentration in the fresh cheese is not particularly limited, but may be, for example, 2.0 mass % or less, 1.5 mass % or less, or 1.2 mass % or less. The lactose concentration in fresh cheese can be determined by the method described in the Examples.

In the first fresh cheese of one aspect of the present invention, the lactose concentration in the preservation solution is preferably 1.5% by mass or less. Thereby, spoilage of the preservation solution can be prevented. In the first fresh cheese of one aspect of the present invention, the lactose concentration in the preservation solution is more preferably 1.2 mass % or less, and still more preferably 1.0 mass % or less. In the first fresh cheese of one aspect of the present invention, the lower limit of the lactose concentration in the preservation solution is not particularly limited, but may be, for example, 0.4 mass % or more, 0.2 mass % or more, or 0 mass %.

In the first fresh cheese of one aspect of the present invention, the pH of the fresh cheese at a product temperature of 20° C. after being stored for 30 days is 5.0 or higher. Thereby, it can be used as an indicator of the fermentation state of the lactic acid bacteria after storage for 30 days, and the excessive fermentation of the lactic acid bacteria and the consumption of lactose can be suppressed. In the first fresh cheese of one aspect of the present invention, the pH of the fresh cheese at a product temperature of 20° C. after being stored for 30 days is preferably 5.1 or higher, and more preferably 5.2 or higher. In the first fresh cheese of one aspect of the present invention, the pH upper limit of the product temperature 20°C of the fresh cheese stored for 30 days is not particularly limited, but may be, for example, 6.0 or less, 5.8 or less, or 5.6 or less.

In addition, if there is no particular limitation, the term "after 30 days of storage" also means 30 days after the fresh cheese is refrigerated (10°C or lower, eg, 10°C) immediately after the production of the fresh cheese. Likewise, "preservation for 10 days" refers to preservation for 10 days from refrigerated preservation (below 10°C, eg, 10°C) in the preservation solution immediately after the production of fresh cheese. In addition, in one aspect of the present invention, "after 30 days of storage for an arbitrary period" not only refers to the case where the fresh cheese as described above is the starting point immediately after production, but also means any time during the period of time for the fresh cheese to be enjoyed. 30 days after the starting point. Similarly, "keep it for 10 days for any period of time" not only means that the fresh cheese is stored for 10 days at any time, starting from the moment after the fresh cheese is made, as mentioned above.

The characteristics of the second fresh cheese as an aspect of the present invention are the fresh cheese dipped in the preservation solution, the bacteriocin concentration in any part of the fresh cheese is 1 to 13 ppm, and the fresh cheese is at a product temperature of 20°C. The pH below is 5.5 or more. The pH value of the fresh cheese of the present invention at a product temperature of 20° C. is as high as 5.5 or more, so although the sour taste is reduced, it has excellent microbiological preservability. The present invention is not intended to be limited by theory, but in the present invention, since the fresh cheese contains bacteriocin in a specific concentration range with good dispersibility during the production process of the fresh cheese, the undesired storage of the fresh cheese can be suppressed. The proliferation of microorganisms, specifically spore-forming Gram-positive bacteria.

Generally, the sterilization step of cheese raw milk is heating at 72~75℃ for 15 seconds (high temperature short time sterilization (HTST)) or heating at 62~65℃ for 30 minutes (low temperature long time sterilization (LTLT)) under relatively mild conditions. Sterilize. Since the microorganisms (mainly spores) in the milk cannot be completely killed under these conditions, microorganisms such as spores survive in the milk after sterilization. Therefore, in order to improve the preservation of cheese, especially natural cheese, it is important to control the survival of microorganisms in milk.

Examples of microbial control methods include a method of reducing spore bacteria in milk by centrifugal sterilization, reducing the pH or water activity of the product, using a preservative, and reducing the storage temperature, such as a method of inhibiting the proliferation of microorganisms and the germination of spore bacteria, and a method equivalent to sterilization. The raw milk is sterilized under the conditions of ultra-high heat sterilization (UHT), and the spores are completely killed.

As one kind of microorganisms that must be controlled to survive in cheese, food poisoning bacteria Bacillus cereus and Clostridium are exemplified. These microorganisms form spores and do not die even under heating conditions such as 100°C for 30 minutes.

Moreover, the problem found by the present inventors is that under the storage conditions of 10°C, which is the upper limit of the logistics temperature in Japan, the proliferation of microorganisms cannot be completely controlled if the pH or water activity of the product is not reduced, and the use of preservatives and preservatives is not carried out. inhibition.

In the past, in particular, the water activity of the freshly drawn curd-based fresh cheese was very high. Therefore, in the conventional manufacturing method, a method of reducing the pH of the product to 5.4 or less and suppressing proliferation was adopted as a microorganism control method.

However, when the pH of the product is lowered, there are disadvantages such as an increase in the intensity of acidity. On the other hand, in the production of brushed curd-based fresh cheese, the use of preservatives to control microorganisms is seldom, and studies by the present inventors have shown that it is not possible to obtain a sufficient amount of microorganisms when the proliferation of microorganisms is inhibited by the prior art. Preservative dispersibility.

Therefore, according to the present invention, it is meaningful to provide a novel fresh cheese having excellent microbiological preservability at high pH, which has not been achieved by conventional production methods, and a method for producing the same.

In the present invention, the term "microbiological preservation" means that when fresh cheese is preserved, undesired growth of microorganisms can be suppressed. Examples of the undesired microorganisms include Bacillus (Bacillus cereus, Bacillus thuringiensis, etc.), Clostridium (botulinum and Clostridium perfringens, etc.) etc. In one aspect of the second fresh cheese of the present invention, preferably, when stored at 10°C for 10 days, more preferably at 10°C for 43 days, the spore-forming Gram-positive bacteria do not proliferate. In another aspect of the second fresh cheese of the present invention, preferably, the spore-forming Gram-positive bacteria do not proliferate when stored at 15° C. for 5 days.

As an aspect of the present invention, it is preferable to store at 10° C. for 10 days or 15° C. for 5 days, starting from any range within the taste period, so that the spore-forming Gram-positive bacteria do not proliferate during each period.

Preferably, the bacteriocin concentration of the second fresh cheese in the preservation solution of one aspect of the present invention is 1-13 ppm. Thereby, the microbiological preservability of the cheese or the preservation solution can be improved. In the second fresh cheese of one aspect of the present invention, the concentration of bacteriocin in the preservation solution is preferably 1-10 ppm, still more preferably 1-8 ppm, still more preferably 2-4 ppm.

In the second fresh cheese of one aspect of the present invention, preferably, the concentration of sodium chloride in the preservation solution is 0.01-5% by mass. Thereby, the flavor change can be prevented. In the second fresh cheese of one aspect of the present invention, the concentration of sodium chloride in the preservation solution is more preferably 0.05 to 3 mass %, and still more preferably 0.1 to 1 mass %.

In the second fresh cheese of one aspect of the present invention, the moisture content in the cheese is preferably 50-68% by mass. Thereby, it can be made to be suitable for the taste as fresh cheese. And, for example, it may be 55-65 mass %, or 57-63 mass %.

The first and second fresh cheeses of an aspect of the present invention can be produced by a method for producing fresh cheese of an aspect of the present invention to be described later.

[How to make fresh cheese] Fresh cheese is generally produced by adding lactic acid bacteria, acidulant, rennet, etc. to raw milk to coagulate it, adjusting the pH to a specific range of 4 to 7, then discharging whey, and kneading the obtained cheese curd.

The feature of the first fresh cheese production method (hereinafter referred to as "the first production method of the present invention") of one aspect of the present invention is that it includes a step of adding bacteriocin to the cheese curd and kneading. In the first production method of the present invention, by adding bacteriocin to the cheese curd and kneading in the kneading step, the bacteriocin can be uniformly dispersed in the fresh cheese to be produced. Thereby, excessive fermentation of lactic acid bacteria can be suppressed, lactose can be prevented from being completely consumed by lactic acid bacteria, and as a result, fresh cheese having both the original sweetness of milk derived from lactose and the fermented flavor derived from lactic acid bacteria can be produced.

The method for producing a second fresh cheese of one aspect of the present invention (hereinafter referred to as "the second method for producing the present invention") is characterized in that it includes a step of adding bacteriocin to the cheese curd and kneading, and the produced The pH of the fresh cheese at the product temperature of 20°C is above 5.5.

In the second production method of the present invention, the bacteriocin can be uniformly dispersed in the fresh cheese produced by adding the bacteriocin to the cheese curd and kneading in the kneading step. Thereby, since the pH at a product temperature of 20° C. is as high as 5.5 or more, it is possible to manufacture fresh cheese with less acidity and excellent microbiological preservability.

In the first and second production methods of one aspect of the present invention, the cheese curd may be produced by adding lactic acid bacteria to raw milk for fermentation, or by adding rennet (Rennet) to raw milk. Alternatively, lactic acid bacteria fermentation and rennet may be used in combination. Moreover, a cheese curd can also be manufactured by adding acid to raw milk, or adding acid and rennet to raw milk and manufacturing.

To make cheese curds, any means, materials, conditions, etc. known in the art can be used.

In the first and second manufacturing methods of one aspect of the present invention, commercially available cheese curds can be used.

In one aspect of the first and second production methods of the present invention, in any step of the production method (for example, the kneading step), in addition to bacteriocin, a lactose raw material (lactose preparation or de-lactose milk powder, skim milk powder, Raw milk, sterilized milk, reduced milk and other lactose-containing foods, food materials or food additives), food seasonings, spices, etc. As a food seasoning, dry salt etc. are mentioned, for example.

In one aspect of the first and second manufacturing methods of the present invention, the kneading step can be performed using methods known in the art. The kneading step is preferably performed using a commercially available kneader, more preferably a kneader with twin screws. As such a kneader, for example, a direct steam heating type twin-shaft drill-screw kneader (manufactured by Almac, Coperion) and the like are exemplified.

The raw milk that can be used in the present invention is not particularly limited as long as it is a user in the technical field, for example, livestock milk such as cow's milk, goat's milk, buffalo's milk, goat's milk and the like.

The lactic acid bacteria that can be used in the present invention are not particularly limited as long as they are users in the technical field, and commercially available ones can be used.

The bacteriocin that can be used in the present invention is not particularly limited as long as it is a user in the technical field, and is preferably nisin, which can be obtained commercially.

In one aspect of the first and second production methods of the present invention, after the kneading step, the step of immersing the cheese curd in the preservation solution may be included. In the first and second production methods of the present invention, the preservation solution plays a role in maintaining the shape and structure of the fresh cheese and preventing spoilage. As long as the preservation of fresh cheese can be ensured, the composition of the preservation solution is not particularly limited. As a known preservation solution, water (salt water) to which sodium chloride, calcium chloride, etc. are added can be represented, but other raw materials may also be added. In addition, the preservation liquid may contain whey (lactose-containing), a lactose raw material, and the like for the purpose of imparting a milk flavor.

Other features of the method for producing the first and second fresh cheese of the aspect of the present invention are as described above for the first and second fresh cheese of the aspect of the present invention. [Example]

Hereinafter, the present invention will be described in more detail with examples, but the scope of the present invention is by no means limited to the description of these examples.

Example 1-1 The raw milk was heated and sterilized, cooled to 36° C., and 10% lactic acid was added so that the pH was adjusted to 6. Subsequently, a freeze-concentrated lactic acid bacteria starter (manufactured by Chr. Hansen) was added at a concentration of 200 U/1000 L, and pre-aging culture was performed for 30 minutes. Then, rennet (manufactured by RENCO Corporation (New Zealand)) was added to a concentration of 31 ppm, and the mixture was left to stand for 40 minutes to form a cheese curd, cut into cubes with a side length of 7 mm, and stirred for 30 minutes. Subsequently, the whey was drained to obtain a cheese curd. The resulting cheese curds were stacked while being kept at 36°C to bring the pH to 5.2. Then, after cutting the cheese curd into cubes with a side of 1 cm, using a direct steam heating type twin-shaft drill screw kneader (manufactured by Almac Corporation), the cheese curd was stirred and mixed in a water vapor environment, and heated until the about 60°C. Next, with respect to the final cheese yield, dry salt was added so that the salt concentration would be 0.6% by mass, and nisin preparation (manufactured by Saneiyuan FFI) was added so that the nisin concentration would be 3 mg/kg (3 ppm). aqueous solution. Subsequently, the same kneader was used for extension treatment and mixing treatment for 10 minutes to prepare mozzarella cheese, which was formed into a circular shape and cooled. The formed mozzarella cheese was placed in a preservation solution equal to the quality of the cheese, and stored in a refrigerator at 10°C. The preservation solution was a 0.5 mass % sodium chloride aqueous solution. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.6 mass %. The moisture content in the cheese was measured by the mixed sand drying method (the same applies to the following Examples and Comparative Examples).

Example 1-2 Mozzarella cheese was prepared in the same manner as in Example 1-1, molded, placed in a preservation solution equal to the mass of the cheese, and stored in a refrigerator at 10°C. The preservation solution was different from Example 1-1 in that a 0.5 mass % sodium chloride aqueous solution of whey was added so that the lactose content in the preservation solution was 0.5 mass %. The appearance of the resulting mozzarella cheese was good. The water content in the cheese immediately after production was 59.6 mass %.

Examples 1-3 In Example 1-1, with respect to the final cheese yield, lactose was added so that the concentration would be 0.5 mass %, dry salt was added so that the salt concentration would be 0.6 mass %, and the nisin concentration was 3 mg/kg. Mozzarella cheese was prepared in the same manner as in Example 1-1, except that the aqueous solution of nisin preparation (manufactured by Saneiyuan FFI) was added in the same manner as in Example 1-1. Store refrigerated at 10°C. The preservation solution was different from Example 1-1 in that whey was added so that the lactose content in the preservation solution was 0.5 mass %, and 0.5 mass % sodium chloride aqueous solution containing 0.5 mass % of lactose was added. The appearance of the resulting mozzarella cheese was good. The water content in the cheese immediately after production was 59.4 mass %.

Examples 1-4 In Example 1-1, except that the obtained cheese curd was kept at 36°C while being kept at 36° C., the pH was adjusted to 5.4, and the nisin concentration was 8 mg/kg (8 ppm) relative to the final cheese yield. Mozzarella cheese was prepared in the same manner as in Example 1-1, except that the aqueous solution of nisin preparation (manufactured by Saneiyuan FFI) was added, and the mozzarella cheese was formed, placed in a preservation solution equal to the mass of the cheese, and stored in a refrigerator at 10°C. . The preservation solution was different from Example 1-1 in that a 0.5 mass % sodium chloride aqueous solution of whey was added so that the lactose content in the preservation solution was 0.5 mass %. The appearance of the resulting mozzarella cheese was good. The moisture content in the cheese immediately after manufacture was 59.7 mass %.

Examples 1-5 In Example 1-1, except that the obtained cheese curd was kept at 36° C. while being kept at 36° C., the pH was adjusted to 5.4, and the dried cheese was added so that the salt concentration would be 0.7% by mass with respect to the final cheese yield. Mozzarella cheese was prepared in the same manner as in Example 1-1 except that the salt and the aqueous solution of the nisin preparation (manufactured by Saneiyuan FFI) were added so that the nisin concentration would be 9.5 mg/kg (9.5 ppm), and it was molded and put in Store in a preservation solution equal to the quality of cheese and refrigerate at 10°C. The preservation solution was different from Example 1-1 in that a 0.7% by mass sodium chloride aqueous solution of whey was added so that the lactose content in the preservation solution was 0.5% by mass. The appearance of the resulting mozzarella cheese was good. The water content in the cheese immediately after production was 60.5 mass %.

Comparative Example 1-1 In Example 1-1, except that the aqueous solution of the nisin preparation was not added, mozzarella cheese was prepared in the same manner as in Example 1-1, molded, put into a preservation solution of the same mass as the cheese, and heated at 10°C. Keep refrigerated. The appearance of the resulting mozzarella cheese was good. The water content in the cheese immediately after production was 59.5 mass %.

Comparative Example 1-2 Mozzarella cheese was prepared in the same manner as in Comparative Example 1-1, formed into a shape, placed in a preservation solution equal to the mass of the cheese, and refrigerated at 10°C for preservation. The preservation solution was different from Comparative Example 1-1 in that a 0.5 mass % sodium chloride aqueous solution of whey was added so that the lactose content in the preservation solution was 0.5 mass %. The appearance of the resulting mozzarella cheese was good. The moisture content in the cheese immediately after manufacture was 59.0 mass %.

Comparative Example 1-3 The raw milk was heated and sterilized, cooled to 36° C., and 10% citric acid was added to adjust the pH to 5.6. Subsequently, rennet (manufactured by RENCO Corporation (New Zealand)) was added to a concentration of 31 ppm, the mixture was left to stand for 20 minutes to form cheese curds, and the mixture was cut into cubes with a side length of 7 mm, followed by stirring for 30 minutes. Subsequently, the whey was drained to obtain a cheese curd. The resulting cheese curds were stacked while being kept at 36°C for 30 minutes. After cutting the cheese curd into cubes of 1 cm on one side, using a direct steam heating type twin-shaft drill screw mixer (manufactured by Almac), the cheese curd was stirred and mixed in a water vapor environment, and heated to about 60 °C. °C. Next, dry salt was added so that the salt concentration might be 0.6 mass % with respect to the final cheese yield. Then, after carrying out the stretching process and mixing process using the said kneader for 10 minutes, after preparing the mozzarella cheese, it shape|molded into a circular shape, and cooled. The formed mozzarella cheese was placed in a preservation solution equal to the quality of the cheese, and stored in a refrigerator at 10°C. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 60.1% by mass.

For the mozzarella cheeses produced in Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-3, changes over time in the lactose content, pH, and flavor were measured. The specific measurement method is as follows.

Determination of lactose content The lactose content (mass %) was measured about the cheese after 1 day, 14 days, and 30 days after the start of storage. The measurement was performed using "F-kit Lactose/D-Galactose" (manufactured by JK International Co., Ltd.), and the measurement method was the same as the measurement method of this kit. The results are shown in Table 1.

Determination of pH For cheese 1 day, 14 days, and 30 days after the start of storage, the refrigerated storage was stopped, and the pH of the product when the temperature reached 20°C was measured. The determination is made by piercing the pH probe to a specific non-piercing depth of the cheese. The pH results are shown in Table 1.

flavor evaluation Flavor evaluation was performed about the cheese 1 day after the start of storage, 14 days after, and 30 days afterward. The evaluation was performed by a panel of five mozzarella cheese specialists, and the "sweetness derived from milk" and "the fermented flavor derived from lactic acid bacteria" were evaluated based on the following criteria. In the evaluation, for "sweetness derived from milk" and "fermentation flavor derived from lactic acid bacteria", the degree to which the flavor can be enhanced by increasing the score by one point is a common rule among the review groups. The average of the scores of the five review panels is shown in Table 1.

・Sweetness from milk 5 points: The sweetness derived from milk is quite strongly felt. 4 points: The sweetness derived from milk is slightly strongly felt. 3 points: Sweetness derived from milk is felt. 2 points: The sweetness derived from milk is slightly felt. 1 point: The sweetness derived from milk was not felt at all.

・Fermented flavor derived from lactic acid bacteria 5 points: The fermentation flavor derived from lactic acid bacteria is quite strongly felt. 4 points: The fermentation flavor derived from lactic acid bacteria is slightly strongly felt. 3 points: The fermentation flavor derived from lactic acid bacteria is felt. 2 points: The fermentation flavor derived from lactic acid bacteria is slightly felt. 1 point: The fermentation flavor derived from lactic acid bacteria was not felt at all.

The mozzarella cheeses of Examples 1-1 to 1-5 in which nisin was added during the kneading of the cheese curds had a good milk-derived sweetness from 1 day to 30 days after the start of storage, and had a good feeling. To the fermented flavor derived from lactic acid bacteria.

For each of the mozzarella cheeses of Examples 1-1 to 1-5, the concentration of nisin at two points near the outer surface and the center was measured, and it was confirmed that it was the same as the addition amount in Table 1. Moreover, the measurement method is the same as that of Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-4 described later. On the other hand, in the mozzarella cheeses of Comparative Examples 1-1 to 1-3, the sweetness derived from milk and the fermented flavor derived from lactic acid bacteria were not well-balanced. Since the mozzarella cheese of Comparative Example 1-3 was spoiled 30 days after the start of storage, no flavor evaluation was performed.

Example 2-1 The raw milk was heated and sterilized and then cooled to 36°C. Bacillus (wax-like) subjected to heat shock treatment at 80°C for 10 minutes was added so that the cheese of the final product was 10 ² cfu/g. Bacillus) solution. Next, 10% citric acid was added so that the pH would be 5.6, and rennet (renco (New Zealand)) was added at 30 ppm, left to stand for 30 minutes to form cheese curds, and cut into 7 mm on one side. Stir for 30 minutes after the cube. Subsequently, the whey was drained to obtain a cheese curd.

The obtained cheese curds were stacked while being kept at 36° C. to bind the curds to each other, and the cheese curds were further cut into cubes having a side of 1 cm. The cheese curd was heated to about 60° C. while being stirred and mixed in a steam atmosphere using a direct steam heating type twin-shaft drill-screw kneader (manufactured by Almac). Next, with respect to the final cheese yield, dry salt was added so that the salt concentration would be 0.6% by mass, and an aqueous solution of nisin preparation (manufactured by Saneiyuan FFI) was added so that the nisin concentration would be 6 mg/kg (6 ppm). . Then, the same kneader was used to carry out extension treatment and mixing treatment for 10 minutes, and after preparing mozzarella cheese, it was formed into a circular shape and cooled.

The formed mozzarella cheese is placed in a preservation solution equal to the quality of the cheese, and stored at 10°C or 15°C. The preservation solution contained 3 mg/kg (3 ppm) of nisin in a 0.5 mass % sodium chloride aqueous solution. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 60.2 mass %.

Example 2-2 In Example 2-1, it was prepared in the same manner as in Example 1, except that an aqueous solution of nisin preparation (manufactured by Saneiyuan FFI) was added so that the nisin concentration was 8 mg/kg (8 ppm) relative to the final cheese yield. Mozzarella cheese, shape it, put it in a preservation solution equal to the quality of the cheese, and store it at 10°C or 15°C. The appearance of the resulting mozzarella cheese was good. The water content in the cheese immediately after production was 58.8 mass %.

Example 2-3 In Example 2-1, before adding rennet (manufactured by RENCO Corporation (New Zealand)), 10% citric acid was added so that the pH would be 5.4, and nisin was used for the final cheese yield. Mozzarella cheese was prepared in the same manner as in Example 2-1, except that the aqueous solution of nisin preparation (manufactured by Saneiyuan FFI) was added so that the concentration would be 8.5 mg/kg (8.5 ppm), and the mozzarella cheese was molded and put in the same amount of cheese. Store at 10°C or 15°C in an equal amount of preservation solution. The appearance of the resulting mozzarella cheese was good. The moisture content in the cheese immediately after manufacture was 59.7 mass %.

Comparative Example 2-1 In Example 2-1, except that the aqueous solution of the nisin preparation was not added, mozzarella cheese was prepared in the same manner as in Example 2-1, molded, put into a preservation solution of the same amount as the cheese mass, and heated at 10°C. or stored at 15°C. The preservation solution contained 3 mg/kg (3 ppm) of nisin in a 0.5 mass % sodium chloride aqueous solution. The appearance of the resulting mozzarella cheese was good. The moisture content in the cheese immediately after manufacture was 60.0 mass %.

Comparative Example 2-2 Mozzarella cheese was prepared in the same manner as in Comparative Example 2-1. The formed mozzarella cheese was immersed in a preservation solution equal to the mass of the cheese, and stored at 10°C or 15°C. The preservation liquid system contains 12 mg/kg (12 ppm) of nisin in a 0.5 mass % sodium chloride aqueous solution. The appearance of the resulting mozzarella cheese was good. The moisture content in the cheese immediately after manufacture was 60.0 mass %.

Comparative Example 2-3 The raw milk was heated and sterilized and then cooled to 36°C, and Bacillus (wax-like) subjected to heat shock treatment at 80°C for 10 minutes was added so that the cheese of the final product became 10 ² cfu/g. Bacillus) solution. Next, after adding 0.7% gluconolactone (GDL), rennet (Renco Co., Ltd. (New Zealand)) was added at 90 ppm, left standing for 30 minutes to form cheese curds, and cut into cubes with a side of 7 mm After stirring for 30 minutes. Subsequently, the whey was drained to obtain a cheese curd.

The obtained cheese curds were stacked while being kept at 36° C., the curds were bonded to each other, and the pH of the curds was lowered to 5.4. Cut the cheese curds into cubes with one side of 1 cm, and use the direct steam heating double-shaft drill screw mixer (manufactured by Almac) to stir and mix the cut cheese curds in a water vapor environment, while heating to to about 60°C. Next, with respect to the final cheese yield, dry salt was added so that the salt concentration would be 0.6 mass %, and water was added for the purpose of adjusting the water content. Then, the same kneader was used to carry out extension treatment and mixing treatment for 10 minutes, and after preparing mozzarella cheese, it was formed into a circular shape and cooled.

The formed mozzarella cheese was immersed in a preservation solution equal to the mass of the cheese, and stored at 10°C or 15°C. The preservation solution was a 0.5 mass % sodium chloride aqueous solution containing 12 mg/kg (12 ppm) of nisin. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.9 mass %.

Comparative Example 2-4 The raw milk was heated and sterilized and then cooled to 36°C, and Bacillus (waxy) subjected to heat shock treatment at 80°C for 10 minutes was added so that the cheese of the final product had a cfu/g level of 10 ² . Bacillus) solution. Next, after adding 0.8% gluconolactone (GDL), rennet (Renco Co., Ltd. (New Zealand)) was added at 90 ppm, left standing for 30 minutes to form cheese curds, and cut into cubes with a side of 7 mm After stirring for 30 minutes. Subsequently, the whey was drained to obtain a cheese curd.

The obtained cheese curds were stacked while being kept at 36° C., the curds were adhered to each other, and the pH of the curds was lowered to 5.3. The cheese curd was cut into cubes of 1 cm on one side, and heated to about 60° C. while stirring and mixing in a steam atmosphere using a direct steam heating type twin-shaft drill screw kneader (manufactured by Almac Corporation). Next, with respect to the final cheese yield, dry salt was added so that the salt concentration would be 0.6 mass %, and water was added for the purpose of adjusting the water content. Then, the same kneader was used to carry out extension treatment and mixing treatment for 10 minutes, and after preparing mozzarella cheese, it was formed into a circular shape and cooled.

The formed mozzarella cheese was immersed in a preservation solution equal to the mass of the cheese, and stored at 10°C or 15°C. The preservation solution was a 0.5 mass % sodium chloride aqueous solution containing 12 mg/kg (12 ppm) of nisin. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 60.3% by mass.

With respect to the mozzarella cheeses produced in Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-4, quality evaluation and preservation tests were performed by the following procedure.

As quality evaluation, the mozzarella cheese produced in the Example and the comparative example was evaluated for moisture content, nisin concentration, and acidity strength.

And the time-dependent change of flavor was measured. The moisture content (mass %) contained in the cheese was measured by the sand mixing drying method. The nisin concentration (ppm) is the nisin in fresh cheese, extracted with methanol aqueous solution containing formic acid, and qualitative and quantitative by liquid chromatography mass spectrometer (LC-MS/MS). Details are shown in (1) to (4). (1) Extract fresh cheese with 70% methanol aqueous solution containing formic acid. (2) Dilute the centrifugation supernatant of (1) with 60% aqueous methanol containing an equal amount of BSA. (3) The centrifuged supernatant of (2) was filtered through a 0.2 micron filter. (4) 10 μL of the filtrate of (3) was measured by LC-MS/MS under the following conditions. ·condition Column: TSKgel ODS-100V (TOSOH) ϕ 2.0mm×7.5cm(3μm) Column temperature: 40℃ Mobile phase: aqueous acetonitrile containing 0.1% formic acid (flow rate 0.2 mL/min) Dissolution with a linear gradient of 20-50% acetonitrile

The acidity strength was evaluated for the cheese after 1 day, 14 days, and 30 days after the start of storage. The evaluation was carried out by a panel of five mozzarella cheese specialists, and by eating the cheese, the acidity intensity was equal to any one of "weak", "normal", and "strong" as a consensus decision. Before the evaluation, for the three levels of "weak", "normal" and "strong" acidity strength, the degree to which the acidity can be enhanced by one step up from the benchmark is a common regulation among the review groups. When the acidity is strong, it means that it is not suitable for fresh cheese. The results are shown in Table 2.

flavor evaluation About the mozzarella cheese produced in Examples 2-1 to 2-3, flavor evaluation was performed in the same manner as in Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-3.

save experiment In the storage test, the mozzarella cheeses produced in Examples and Comparative Examples were stored at 10°C or 15°C, and pH and bacterial count were measured. The bacterial count was based on the bacterial count (colony forming unit [cfu/g]) of the spores at the time of the start of storage, and the level (power of 10) that was increased was evaluated. Table 2 shows the results after 10 days and 43 days after storage at 10°C and after 5 days at 15°C at the start of storage.

pH determination At the start of storage, the pH of the cheese when storage was stopped and the product temperature reached 20°C was measured after 10 days and 43 days after storage at 10°C, and after 5 days at 15°C. The measurement is performed by piercing a pH probe to a specific depth in the cheese. The results are shown in Table 2.

The mozzarella cheeses of Examples 2-1 to 2-3 all have weak or normal acidity, and are suitable for the flavor of fresh cheese. In addition, according to the storage test, the number of spores did not increase after 10 days and 43 days at 10°C, and after 5 days at 5°C, and even at a high pH of 5.5 to 5.7, it has excellent performance. Microbiological Preservability. That is, the bacterial count of Bacillus did not increase in any period of preservation for 10 days within the taste period, and even at a high pH of 5.5 to 5.7, it had excellent microbiological preservability.

In addition, for the mozzarella cheese of Examples 2-1 to 2-3, for the "sweetness derived from milk" and "the fermented flavor derived from lactic acid bacteria" from 1 day to 30 days after the start of storage, The average value of the scores by 5 panelists was 3 or more, and the flavor was good. In addition, in the mozzarella cheese of Examples 2-1 to 2-3, the "sweetness derived from milk" and the "fermentation flavor derived from lactic acid bacteria" were stored for 10 days during any period of the tasting period. The average value of the scores by 5 panelists was 3 or more, and the flavor was good.

For each of the mozzarella cheeses of Examples 2-1 to 2-3, after measuring the nisin concentration at two points near the outer surface and the center, the measured values of the two points are the same as those shown in Table 2. . On the other hand, the mozzarella cheeses of Comparative Examples 2-1 to 2-3 had weak or normal acidity, and were suitable for the flavor of fresh cheese, but the mozzarella cheeses of Comparative Examples 2-4, The acidity is strong and not suitable as a fresh cheese flavor. In addition, in the preservation test, the mozzarella cheese of Comparative Example 2-4 did not see an increase in the number of spores, and had excellent microbiological preservation, but the mozzarella of Comparative Examples 2-1 to 2-3 had excellent microbiological preservability. After 10 days at 10°C, 43 days at 15°C, and 5 days at 15°C, the number of spores increased by 100 to 10,000 times, and the microbiological preservation was poor. [Industrial Availability]

ADVANTAGE OF THE INVENTION According to this invention, the novel fresh cheese which has both the milk original sweetness derived from lactose and the fermented flavor derived from lactic acid bacteria, and high preference can be provided, and its manufacturing method.

Although some embodiments and/or examples of the present invention have been described in detail, those skilled in the art can easily implement these exemplified embodiments and/or implementations without departing from the novel teachings and effects of the present invention. Various changes are made to the example. Accordingly, these various modifications are included within the scope of the present invention. The documents described in this specification and the application on which the priority of the present application is claimed under the Paris Convention are incorporated herein by reference in their entirety.

Claims (19)

A fresh cheese, which is fresh cheese dipped in a preservation solution, The concentration of bacteriocin in any part of the fresh cheese is 1-13 ppm. A fresh cheese, which is fresh cheese dipped in a preservation solution, The bacteriocin concentration of any part of the aforementioned fresh cheese is 1 to 13 ppm, and The pH of the aforementioned fresh cheese at a product temperature of 20° C. is above 5.5. The fresh cheese of claim 1 or 2, wherein the lactose concentration in the fresh cheese is 0.3% by mass or more. The fresh cheese according to any one of claims 1 to 3, wherein the lactose concentration in the preservation solution is 1.5% by mass or less. The fresh cheese according to any one of claims 1 to 4, wherein the pH of the fresh cheese at a product temperature of 20° C. is 5.0 or higher after being stored for 30 days. The fresh cheese of claim 1 or 2, wherein the spore-forming Gram-positive bacteria did not proliferate when stored at 10°C for any period of time for 10 days. The fresh cheese of claim 1, 2 or 6, wherein the concentration of bacteriocin in the aforementioned preservation solution is 1-13 ppm. The fresh cheese of claim 1, 2, 6 or 7, wherein the concentration of sodium chloride in the aforementioned preservation solution is 0.01 to 5% by mass. The fresh cheese according to any one of claims 1 to 8, wherein the aforementioned bacteriocin is Nisin. The fresh cheese according to any one of claims 1 to 9, wherein the fresh cheese is a pasta filata system. The fresh cheese according to any one of claims 1 to 10, wherein the aforementioned fresh cheese is mozzarella cheese. A method for producing fresh cheese, comprising the steps of adding bacteriocin to a cheese curd and kneading. A manufacturing method, which is a manufacturing method of fresh cheese, and comprises the steps of adding bacteriocin to the cheese curd and kneading, The produced fresh cheese has a pH of 5.5 or more at a product temperature of 20°C. The production method of claim 13, wherein the spore-forming Gram-positive bacteria do not proliferate when the fresh cheese produced above is stored at 10° C. for 10 days. The manufacturing method of claim 13 or 14, wherein the aforementioned kneading step is performed using a kneader equipped with a twin-screw screw. The production method according to any one of claims 13 to 15, wherein the bacteriocin concentration of the fresh cheese produced above is 1-13 ppm. The production method according to any one of claims 12 to 16, wherein the aforementioned bacteriocin is nisin. The production method according to any one of claims 12 to 17, wherein the fresh cheese is a brushed curd system. The manufacturing method according to any one of claims 12 to 18, wherein the aforementioned fresh cheese is mozzarella cheese.