WO2004032641A1 - チーズの製造法 - Google Patents
チーズの製造法 Download PDFInfo
- Publication number
- WO2004032641A1 WO2004032641A1 PCT/JP2003/013016 JP0313016W WO2004032641A1 WO 2004032641 A1 WO2004032641 A1 WO 2004032641A1 JP 0313016 W JP0313016 W JP 0313016W WO 2004032641 A1 WO2004032641 A1 WO 2004032641A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cheese
- protease
- ripening
- milk
- present
- Prior art date
Links
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
Definitions
- the present invention relates to a method for producing cheese, and more particularly to a method for producing cheese in which ripening is promoted and the resulting cheese has an excellent flavor.
- cheese is made from various types of raw milk (milk, goat's milk, sheep's milk, buffalo's milk, tonakai milk, donkey milk, camel milk, whole milk, semi-skim milk, skim milk, etc.), and coagulation method ( Lactic acid fermentation mainly, combined with rennet), microorganisms used (power and bacteria), ripening method (aging, non-aging), hardness (moisture and lipid content). In general, they are often classified as follows, for example, according to their hardness (moisture content) and aging characteristics.
- soft cheese with a water content of 50% or more aged using unripe (fresh) cheese such as cottage cheese and bacteria or white mold such as Limburger cheese or Limbamber cheese
- moisture of 40% 550% semi-hard cheese (by ripening bacteria such as chilled cheese and ripened blue porcelain such as mouth-hole cheese), 25-40% hard cheese (such as god cheese) Lactic acid fermentation and propionic acid fermentation such as emmental cheese) and ultra-hard cheese with a moisture content of 20% or less (bacteria ripening such as parmesan cheese).
- Mold-ripened cheese is ripened in 15 to 90 days at 4 to 14 ° C and 85 to 90% humidity, and is lower in temperature, humidity, and shorter time than bacterial-ripened cheese. During the ripening period, the reversal is repeated so that there is no difference between top, bottom, left and right. Also, the surface should be wiped, washed, greased or treated with paraffin wax. Recently, there are many products without a rind (the hard part of the cheese surface) in which the cheese surface is vacuum-sealed and packaged with a heat-shrinkable film with low oxygen and moisture permeability.
- the curd is shredded by agitation, heated back and forth at 55 to encourage whey discharge, and the whey is removed by a sack or centrifugal force, and then piled or pressed, Add salt, cream, stabilizers, etc. as needed to make the product j (The above is the Maruzen Dictionary of Foods, p. 679, published by Maruzen Co., Ltd. in 1999).
- an object of the present invention is to provide a method for producing cheese having excellent taste and flavor in a short period of time.
- the present invention relates to a method for producing cheese, wherein ripening is promoted using protease D3.
- Protease D3 used for promoting ripening in the method for producing cheese of the present invention is originally a soybean-derived thiol protease, which is an enzyme expressed during soybean germination, and which efficiently degrades storage proteins in seeds.
- Japanese Patent Application Laid-Open No. 8-264 The present inventor has succeeded in obtaining a peptide having a small amount of free amino acids and a low bitter taste by hydrolyzing thiol protease D3 alone by acting on a protein, and has already filed a patent application.
- Japanese Unexamined Patent Publication No. 2000-83695 Japanese Unexamined Patent Publication No.
- protease D3 used in the present invention may be either protease D3 derived from soybean or recombinant protease D3.
- any protein prepared by any method as long as it has protease D3 activity is referred to as protease D3 in the present invention.
- protease D3 may be added to the cheese curd in any step of the production of cheese as long as the effect of promoting ripening is exerted. In the salting and mold filling steps after the removal of one, protease D3 may be added to the cheese curd and mixed.
- Enzyme D3 was adjusted to a single band purity by SDS-PAGE, and The desired purpose can be achieved by adding 0.05 to 5% by weight (in terms of protein amount) of D3, but a particularly preferable effect is obtained at 0.01 to 1% by weight.
- the protein concentration was measured using the Protein Assay Kit (BIO-RAD). In addition, IgG (BIO-RAD) was used as a standard.
- cheeses that require a long time to ripen are target cheeses to which the method for producing cheese for promoting the ripening of cheese using the protease D3 of the present invention should be applied. Any one can be used, such as Cheddar, Gouda, Edam, Samso I, Emmental, etc. Although the production method differs for each cheese, as long as the ripening promoting effect is achieved, the purpose can be achieved by adding protease D3 at any stage during cheese preparation.
- FIG. 1 shows the change over time in the degree of heat (Example 1).
- Figure 2 shows the maturity at 8 weeks of ripening (Example 1).
- FIG. 3 shows the hardness of the cheese (Example 1).
- Example 1 the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to the following Examples.
- Example 1 the technical scope of the present invention is not limited to the following Examples.
- Goda cheese type cheese was produced.
- the milk used was commercially available pasteurized milk (no component adjustment), a Christian Hansen starter was used as a starter, and rennet was used as a milk-clotting enzyme.
- 0.03% of protease D3 based on the weight of the curd was added and mixed well.
- the cheese produced by adding the protease D3 enzyme in this manner is referred to as D3 cheese, and was prepared in the same manner but without the addition of the enzyme.
- the cheeses produced by adding no malt cheese and adding other proteases “Protease S” and “Papain W-40” (both manufactured by Amano Enzym) are called PS cheese and PW cheese, respectively.
- the addition amount of other enzymes is 0.03% based on the weight of the curd as in D3 (in terms of protein amount).
- the protein degradation rate was measured, the hardness was measured, and the sensory evaluation was performed.
- the degree of ripening (ripening) of the prototype cheese was expressed in terms of protein degradation rate. That is, the protein degradation rate was determined by measuring total nitrogen (TN) and water-soluble nitrogen (SN) by the Kjeldahl method, and calculating SNZTN (ripness) as an index indicating the degree of protein degradation. Changes over time in the maturity of each cheese are shown in Figures 1 and 2 below. The higher the value, the more mature.
- the D3 cheese has significantly increased ripeness compared to the Normalz. Compared to other cheeses containing proteases, the ripeness is larger than that of the P S cheese and slightly higher than that of the P W cheese.
- the D3 cheese and PW cheese were almost twice as soft as the No Maltese, and the PS cheese was in the middle softness between the No Maltese and the D3 cheese. According to the sensory evaluation, the No Maltese and PS cheeses are hardened as they become cheese during ripening. On the other hand, D3 cheese and PW cheese were soft aged cheeses. However, the PW cheese had an extremely strong bitterness and off-flavor, while the D3 cheese felt a bitter bitterness as an aftertaste compared to the PW cheese (a so-called preferred bitterness unique to cheese), and the flavor was very good. Industrial applicability
- Protease D3 can significantly shorten the ripening period of the cheese, and has less bitterness and flavor compared to those using other proteases with similar degrees of heat. Good cheese production has become possible.
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
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004542864A JPWO2004032641A1 (ja) | 2002-10-11 | 2003-10-09 | チーズの製造法 |
AU2003271164A AU2003271164A1 (en) | 2002-10-11 | 2003-10-09 | Process for producing cheese |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002299438 | 2002-10-11 | ||
JP2002-299438 | 2002-10-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004032641A1 true WO2004032641A1 (ja) | 2004-04-22 |
Family
ID=32089342
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2003/013016 WO2004032641A1 (ja) | 2002-10-11 | 2003-10-09 | チーズの製造法 |
Country Status (3)
Country | Link |
---|---|
JP (1) | JPWO2004032641A1 (ja) |
AU (1) | AU2003271164A1 (ja) |
WO (1) | WO2004032641A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2009001443A1 (ja) * | 2007-06-27 | 2010-08-26 | ニチニチ製薬株式会社 | 発酵豆乳より得られるチーズ様食品とその製造法 |
JPWO2009041210A1 (ja) * | 2007-09-27 | 2011-01-20 | 明治乳業株式会社 | ナチュラルチーズの製造方法 |
JP2018044903A (ja) * | 2016-09-16 | 2018-03-22 | 株式会社明治 | 軟質カビ系チーズの組織検査方法及び検査装置 |
KR102396235B1 (ko) * | 2021-12-08 | 2022-05-10 | 강보라 | 약콩을 이용한 그릭 요거트 제조방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06261682A (ja) * | 1993-03-12 | 1994-09-20 | Riyoushiyoku Kenkyukai | 果実プロテア−ゼによるチ−ズの熟成促進方 法 |
JP2000083695A (ja) * | 1998-09-16 | 2000-03-28 | Ajinomoto Co Inc | 低苦味ペプチドの製造法 |
-
2003
- 2003-10-09 WO PCT/JP2003/013016 patent/WO2004032641A1/ja active Application Filing
- 2003-10-09 JP JP2004542864A patent/JPWO2004032641A1/ja active Pending
- 2003-10-09 AU AU2003271164A patent/AU2003271164A1/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06261682A (ja) * | 1993-03-12 | 1994-09-20 | Riyoushiyoku Kenkyukai | 果実プロテア−ゼによるチ−ズの熟成促進方 法 |
JP2000083695A (ja) * | 1998-09-16 | 2000-03-28 | Ajinomoto Co Inc | 低苦味ペプチドの製造法 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2009001443A1 (ja) * | 2007-06-27 | 2010-08-26 | ニチニチ製薬株式会社 | 発酵豆乳より得られるチーズ様食品とその製造法 |
JPWO2009041210A1 (ja) * | 2007-09-27 | 2011-01-20 | 明治乳業株式会社 | ナチュラルチーズの製造方法 |
JP5800328B2 (ja) * | 2007-09-27 | 2015-10-28 | 株式会社明治 | 熟成型ナチュラルチーズの製造方法 |
CN107136219A (zh) * | 2007-09-27 | 2017-09-08 | 株式会社明治 | 天然干酪的制造方法 |
JP2018044903A (ja) * | 2016-09-16 | 2018-03-22 | 株式会社明治 | 軟質カビ系チーズの組織検査方法及び検査装置 |
KR102396235B1 (ko) * | 2021-12-08 | 2022-05-10 | 강보라 | 약콩을 이용한 그릭 요거트 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2004032641A1 (ja) | 2006-03-02 |
AU2003271164A1 (en) | 2004-05-04 |
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