WO2013011993A1 - Method for producing natural cheese - Google Patents

Method for producing natural cheese Download PDF

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Publication number
WO2013011993A1
WO2013011993A1 PCT/JP2012/068162 JP2012068162W WO2013011993A1 WO 2013011993 A1 WO2013011993 A1 WO 2013011993A1 JP 2012068162 W JP2012068162 W JP 2012068162W WO 2013011993 A1 WO2013011993 A1 WO 2013011993A1
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Prior art keywords
cheese
natural cheese
ethanol
curd
atmosphere
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PCT/JP2012/068162
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French (fr)
Japanese (ja)
Inventor
小森素晴
城ノ下兼一
内田英明
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株式会社明治
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Priority to JP2013524727A priority Critical patent/JP6087817B2/en
Publication of WO2013011993A1 publication Critical patent/WO2013011993A1/en

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    • 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

Definitions

  • This invention relates to a method for producing natural cheese, and in particular, to a method for producing natural cheese suitable for producing fragrant natural cheese.
  • natural cheese is manufactured as follows. Fill a container such as cheese vat with a certain amount of natural cheese raw material mix, and add an appropriate amount of lactic acid bacteria starter. Before and after addition of lactic acid bacteria starter, fermented with or without adding curdling enzyme rennet, and when card formation starts during the fermentation period, eliminate whey under appropriate conditions, target card When the is produced, it is aged at low temperature and finally cooled to produce a product.
  • Patent Document 1 reports that an ester is produced when ethanol is added to curd during cheese production and the curd obtained after pressing is aged.
  • alcohol is known to be used as a precursor of an ester compound, and is converted into an ester compound during aging as described in Patent Document 1.
  • An ester compound is a substance contained in a large amount of fruit or the like, and is expected to impart a fruity flavor by being contained in cheese.
  • ethanol is designated as a dangerous goods class 4 reagent, and it may be necessary to make the equipment explosion-proof in order to add it to the card industrially in the natural cheese manufacturing process.
  • the present invention uses an alcohol that is known to be used as a precursor of an ester compound that is abundant in fruits and is expected to impart a fruity flavor when contained in cheese.
  • the purpose is to provide a method that can easily produce flavorful natural cheese without requiring major modifications to the production equipment, and to provide flavored natural cheese produced thereby.
  • the invention described in claim 1 It is a manufacturing method of natural cheese characterized by performing the ripening process of the card
  • the invention according to claim 2 The method for producing natural cheese according to claim 1, wherein the ripening step of the curd performed in an ethanol atmosphere is performed during the ripening of the curd or after partially ripening the curd.
  • the invention according to claim 4 The method for producing natural cheese according to claim 1 or 2, wherein the ripening step of the curd performed in an ethanol atmosphere is performed by attaching an ethanol transpiration agent to the surface of the card enclosed in the sealed container. is there.
  • the invention according to claim 5 The method for producing natural cheese according to claim 3 or 4, wherein the ester concentration in the natural cheese to be produced is adjusted by adjusting the alcohol concentration (% by volume) in the atmosphere in the sealed container. is there.
  • an alcohol which is known to be used as a precursor of an ester compound that is expected to impart a fruity flavor when contained in a large amount in fruits and the like is used.
  • an alcohol which is known to be used as a precursor of an ester compound that is expected to impart a fruity flavor when contained in a large amount in fruits and the like is used.
  • the inventors of the present application added an alcohol known to be used as a precursor of an ester compound that is expected to impart a fruity flavor when contained in cheese in a natural cheese manufacturing process. By doing, it examined about the method of raising the flavor of the manufactured natural cheese.
  • the present invention finds that the ester concentration in the natural cheese after ripening is increased by performing the ripening process of the curd performed in the normal natural cheese manufacturing process in an ethanol atmosphere, and fragrant natural cheese can be manufactured. Was completed.
  • the method for producing natural cheese proposed by the present invention is characterized in that the ripening step of curd performed in the step of producing natural cheese is performed in an ethanol atmosphere.
  • the card ripening step performed in the ethanol atmosphere can be performed during the aging of the card or after the card is partially ripened.
  • the curd after aging the curd, it can be made into a block shape and further ripened in an ethanol atmosphere.
  • the one cut into a die shape is further aged in an ethanol atmosphere, or after the card is aged, a shredder or the like is used to form a shred that is a long and narrow strip.
  • a shredder or the like is used to form a shred that is a long and narrow strip.
  • the aging process of the card performed in the ethanol atmosphere is performed by sealing the card and the ethanol evaporating agent in a sealed container, or attaching the ethanol evaporating agent to the surface of the card sealed in the sealed container. Can be done.
  • an ethyl alcohol transpiration agent (alcohol freshness-preserving agent, sustained-release property) is contained in the packaging container in which the food is enclosed.
  • a powdered alcohol preparation an alcohol volatilizer, and the like.
  • Ethyl alcohol (ethanol) is used because it inhibits the growth of microorganisms and has a bactericidal action.
  • a carrier on which ethyl alcohol is adsorbed is sealed together with food in a sealed packaging container, and alcohol vapor is diffused in the sealed packaging container to sterilize or suppress mold. Alcohol gradually permeates and diverges from the carrier, and the alcohol concentration in the packaging container can be kept constant for a necessary period.
  • the inventors of the present application have tried to apply an ethanol evaporating agent that has been conventionally used in the food field, as aging of the card is performed in an enclosed atmosphere in an ethanol atmosphere.
  • the ethanol transpiration agent used for sterilization and sterilization purposes is useful for creating the ester flavor of cheese ripening, and the ethanol transpirated during ripening is converted into an ester compound, resulting in a fragrant natural cheese It has been found that can be manufactured.
  • the alcohol concentration (% by volume) in the atmosphere in the sealed container can be adjusted in accordance with the natural cheese flavor to be produced.
  • the method for producing natural cheese proposed by the present invention is a method for performing curd ripening in a process for producing ordinary natural cheese in an ethanol atmosphere.
  • Cheese is a natural fragrant cheese with enhanced flavor.
  • the strength of the enhanced flavor can be adjusted by controlling the alcohol concentration in the atmosphere, the ripening degree of the cheese, and the ripening period.
  • Natural cheese applied to the present invention is not only hard natural cheese characterized by aging such as gouda, cheddar, grana, parmesan, etc. Typically, it can also be applied to mozzarella cheese. Moreover, it goes without saying that any cheese that can produce an ester by esterase can be used regardless of the cheeses based on the knowledge obtained in the present invention.
  • raw material milk used in cheese is not particularly limited, and examples include generally used animal milk (milk derived from mammals such as milk, sheep milk, goat milk, buffalo milk) and the like. Is done.
  • raw milk here means not only raw milk and pasteurized milk, but reduced milk raw materials (butter, cream, skim milk, concentrated milk, skim concentrated milk, skim milk powder, condensed milk powder, condensed milk, etc.) and other Foods and food additives can also be added as needed.
  • the cheese obtained in the present invention can be used as a raw material for processed cheese and cheese food after manufacturing, and processed cheese and cheese food having a strong ripening flavor of cheese can also be manufactured.
  • lactic acid bacteria starter medium-temperature bacteria starter: manufactured by Christian Hansen
  • titer 15,000 units of calf rennet manufactured by Christian Hansen
  • curd grains were cheddared, salted, filled and pressed when the pH reached 5.30.
  • the ester concentration was measured by the following method. Collect the test solution in a vial, add pure water and seal tightly, hold at 60 ° C for 40 minutes, and evaporate the ester in the headspace with solid-phase microfiber (SUPELCO, Stable Flex (DVB / Carboxen / PDMS; 50 / 30 ⁇ m)). The fiber was introduced into GC / MS and subjected to measurement over time. The concentration was calculated from the peak areas of Butanoic® acid, ethyl® ester (butyric acid ethyl ester) and Hexanoic® acid, ethyl® ester (hexanoic acid ethyl ester) from the obtained chromatogram (Table 1).
  • Example 1 which was aged with an ethanol transpiration agent increased by 75 times or more in the content of Butanoic acid and ethyl ester and increased by 48 times or more in the content of Hexanoic acid and ethyl ester.
  • the ester concentration in cheddar cheese was significantly increased (Table 1).
  • Example 1 sensory evaluation by 10 skilled panelists was performed on the scent of cheese (the presence or absence of a fruity scent).
  • evaluation 1 is “no fruity scent”
  • evaluation 2 is “fruity scent feels weak”
  • evaluation 3 is “fruity scent feels slightly weak”
  • evaluation 4 is “fruity scent is a little weak”
  • the evaluation was performed in a five-point scale from Evaluation 1 to Evaluation 5, and the score was given by a weighted average of 10 evaluations (Table 1).
  • the score of sensory evaluation of the cheese of Example 1 that was aged by adding an ethanol transpiration agent was “5, where the fruity fragrance feels strongly”, whereas the cheese of Comparative Example 1 that was aged without adding the ethanol transpiration agent.
  • the sensory evaluation score was “feeling the fruity fragrance weak” of rating 2, and it was found that the sensory evaluation also has a strong cheese fragrance (fruity fragrance).
  • Example 1 As in Example 1, cheddar cheese, which is a typical natural cheese, was prepared by a normal manufacturing method.
  • lactic acid bacteria starter medium-temperature bacteria starter: manufactured by Christian Hansen
  • titer 15,000 units of calf rennet manufactured by Christian Hansen
  • curd grains were cheddared, salted, filled and pressed when the pH reached 5.30.
  • This compressed product was aged and vacuum-packed for 3 months at 12 ° C. to be the final product natural cheese (cheddar cheese).
  • Example 2 which was aged with an ethanol transpiration agent was 13 times or more in terms of butanoic acid, ethyl ester (butyric acid ethyl ester) content. Hexanoic acid ethyl ester) content increased 9 times or more, and the ester concentration in cheddar cheese was significantly increased (Table 2).
  • Example 2 sensory evaluation by ten skilled panelists was performed on the scent of cheese (whether or not there is a fruity scent).
  • evaluation 1 is “no fruity scent”
  • evaluation 2 is “fruity scent feels weak”
  • evaluation 3 is “fruity scent feels slightly weak”
  • evaluation 4 is “fruity scent is a little weak”
  • the evaluation was performed in a five-point scale from Evaluation 1 to Evaluation 5, and the score was given by a weighted average of 10 evaluations (Table 2).
  • the score of the sensory evaluation of the cheese of Example 2 that was aged by adding an ethanol transpiration agent was “4, where the fruity fragrance feels slightly strong”, whereas the cheese of Example 2 that was aged without the ethanol transpiration agent was used.
  • the score of sensory evaluation of cheese is “Feel the fruity fragrance weak” with a score of 2, and it was found that the cheese fragrance (fruity fragrance) was also strong in sensory evaluation.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A method for producing a natural cheese having rich flavor; and a natural cheese having rich flavor, which is produced by the method. A method for producing a natural cheese, in which a step of aging a curd, which is carried out in the process for producing the natural cheese, is carried out under an ethanol atmosphere; and a natural cheese produced by the method.

Description

ナチュラルチーズの製造方法Natural cheese manufacturing method
　この発明はナチュラルチーズの製造方法に関し、特に、香り豊かなナチュラルチーズの製造に適したナチュラルチーズの製造方法に関する。 This invention relates to a method for producing natural cheese, and in particular, to a method for producing natural cheese suitable for producing fragrant natural cheese.
　食品衛生法に基づく厚生労働省の省令である乳及び乳製品の成分規格等に関する省令（乳等省令）では、ナチュラルチーズとは、乳・クリーム・バターミルク又はこれらを混合したものを凝固させた後、乳清を除去して得られる生鮮のもの又は熟成したものである、といわれている。 According to the Ministry of Health, Labor and Welfare Ministerial Ordinance (Ministerial Ordinance on Milk Components), which is the Ministerial Ordinance of the Ministry of Health, Labor and Welfare, natural cheese is milk, cream, buttermilk or a mixture of these after coagulation It is said that it is a fresh or aged product obtained by removing whey.
　通常、次のようにしてナチュラルチーズを製造している。一定量のナチュラルチーズ原料ミックスをチーズバット等の容器に満たし、適正量の乳酸菌スターターを添加する。乳酸菌スターター添加と前後して必要に応じて凝乳酵素レンネットを添加してまたは添加することなく発酵させ、発酵期間中にカード生成が始まると適切な条件でホエイを排除し、目標とするカードが生成されたところで低温にて熟成をし、最終的に冷却して製品化する。 Usually, natural cheese is manufactured as follows. Fill a container such as cheese vat with a certain amount of natural cheese raw material mix, and add an appropriate amount of lactic acid bacteria starter. Before and after addition of lactic acid bacteria starter, fermented with or without adding curdling enzyme rennet, and when card formation starts during the fermentation period, eliminate whey under appropriate conditions, target card When the is produced, it is aged at low temperature and finally cooled to produce a product.
　従来からナチュラルチーズの風味を豊かにする種々の提案がされている。例えば、特許文献１には、チーズ製造中にカードに対してエタノールを添加し、プレス後得られたカードを熟成すると、エステルが生成されることが報告されている。一般に、アルコールは、エステル化合物の前駆体として利用されることが知られており、特許文献１に記載されているように、熟成中にエステル化合物に変換される。エステル化合物は、果実などに多く含まれる物質であり、チーズ中に含まれることでフルーティな風味を付与することが期待される。 Various proposals have been made to enrich the flavor of natural cheese. For example, Patent Document 1 reports that an ester is produced when ethanol is added to curd during cheese production and the curd obtained after pressing is aged. Generally, alcohol is known to be used as a precursor of an ester compound, and is converted into an ester compound during aging as described in Patent Document 1. An ester compound is a substance contained in a large amount of fruit or the like, and is expected to impart a fruity flavor by being contained in cheese.
特表２００５－５１７４１７号公報JP 2005-517417
　ナチュラルチーズの製造における熟成工程で、エタノールをカードに直接添加した特許文献１記載のチーズでは、若干の苦味とせっけん風の風味を確認できるとされている。 In the cheese described in Patent Document 1 in which ethanol is added directly to the curd in the ripening process in the production of natural cheese, it is said that a slight bitterness and a soapy flavor can be confirmed.
　また、エタノールは危険物第４類試薬に指定されており、ナチュラルチーズの製造工程で、工業的にカードへ添加する為には、設備を防爆仕様にする必要などが考えられる。 In addition, ethanol is designated as a dangerous goods class 4 reagent, and it may be necessary to make the equipment explosion-proof in order to add it to the card industrially in the natural cheese manufacturing process.
　そこで、本発明は、果実などに多く含まれ、チーズ中に含有された場合、フルーティな風味を付与することが期待されるエステル化合物の前駆体として利用されることが知られているアルコールを用い、製造設備などに大きな改造を必要とすることなしに、簡単に、風味豊かなナチュラルチーズを製造することのできる方法と、これによって製造した風味豊かなナチュラルチーズを提供することを目的にしている。 Therefore, the present invention uses an alcohol that is known to be used as a precursor of an ester compound that is abundant in fruits and is expected to impart a fruity flavor when contained in cheese. The purpose is to provide a method that can easily produce flavorful natural cheese without requiring major modifications to the production equipment, and to provide flavored natural cheese produced thereby. .
　請求項１記載の発明は、
　ナチュラルチーズを製造する工程において行われるカードの熟成工程をエタノール雰囲気下で行う
　ことを特徴とするナチュラルチーズの製造方法
　である。 The invention described in claim 1
It is a manufacturing method of natural cheese characterized by performing the ripening process of the card | curd performed in the process of manufacturing natural cheese in ethanol atmosphere.
　請求項２記載の発明は、
　エタノール雰囲気下で行われるカードの熟成工程は、カードを熟成させている途中、あるいは、カードを一部熟成した後に行われる
　ことを特徴とする請求項１記載のナチュラルチーズの製造方法
　である。 The invention according to claim 2
The method for producing natural cheese according to claim 1, wherein the ripening step of the curd performed in an ethanol atmosphere is performed during the ripening of the curd or after partially ripening the curd.
　請求項３記載の発明は、
　エタノール雰囲気下で行われるカードの熟成工程は、密閉容器内に前記カードと、エタノール蒸散剤とを封入して行われる
　ことを特徴とする請求項１又は２記載のナチュラルチーズの製造方法
　である。 The invention described in claim 3
The method for producing natural cheese according to claim 1 or 2, wherein the curd ripening step performed in an ethanol atmosphere is performed by sealing the curd and the ethanol transpiration agent in an airtight container.
　請求項４記載の発明は、
　エタノール雰囲気下で行われるカードの熟成工程は、密閉容器内に封入されるカードの表面にエタノール蒸散剤を添着して行われる
　ことを特徴とする請求項１又は２記載のナチュラルチーズの製造方法
　である。 The invention according to claim 4
The method for producing natural cheese according to claim 1 or 2, wherein the ripening step of the curd performed in an ethanol atmosphere is performed by attaching an ethanol transpiration agent to the surface of the card enclosed in the sealed container. is there.
　請求項５記載の発明は、
　前記密閉容器内の雰囲気中のアルコール濃度（体積％）を調整することにより、製造されるナチュラルチーズ中のエステル濃度を調整する
　ことを特徴とする請求項３又は４記載のナチュラルチーズの製造方法
　である。 The invention according to claim 5
The method for producing natural cheese according to claim 3 or 4, wherein the ester concentration in the natural cheese to be produced is adjusted by adjusting the alcohol concentration (% by volume) in the atmosphere in the sealed container. is there.
　請求項６記載の発明は、
　請求項１～請求項５のいずれか一項記載の製造方法により製造したナチュラルチーズ
　である。 The invention described in claim 6
A natural cheese produced by the production method according to any one of claims 1 to 5.
　本発明によれば、果実などに多く含まれ、チーズ中に含有された場合、フルーティな風味を付与することが期待されるエステル化合物の前駆体として利用されることが知られているアルコールを用い、製造設備などに大きな改造を必要とすることなしに、簡単に、風味豊かなナチュラルチーズを製造することのできる方法と、これによって製造した風味豊かなナチュラルチーズを提供することができる。 According to the present invention, an alcohol which is known to be used as a precursor of an ester compound that is expected to impart a fruity flavor when contained in a large amount in fruits and the like is used. Thus, it is possible to easily provide a flavor-rich natural cheese and a flavor-rich natural cheese produced by the method without requiring major modification of the production equipment.
　本願の発明者等は、チーズ中に含有された場合、フルーティな風味を付与することが期待されるエステル化合物の前駆体として利用されることが知られているアルコールを、ナチュラルチーズ製造工程で添加することにより、製造されたナチュラルチーズの風味を高める方法について検討を加えた。 The inventors of the present application added an alcohol known to be used as a precursor of an ester compound that is expected to impart a fruity flavor when contained in cheese in a natural cheese manufacturing process. By doing, it examined about the method of raising the flavor of the manufactured natural cheese.
　そして、通常のナチュラルチーズの製造工程で行われるカードの熟成工程をエタノール雰囲気下で行うことにより熟成後のナチュラルチーズ中のエステル濃度が上昇し、香り豊かなナチュラルチーズを製造できることを見出して本願発明を完成させたものである。 Then, the present invention finds that the ester concentration in the natural cheese after ripening is increased by performing the ripening process of the curd performed in the normal natural cheese manufacturing process in an ethanol atmosphere, and fragrant natural cheese can be manufactured. Was completed.
　すなわち、本願発明が提案するナチュラルチーズの製造方法は、ナチュラルチーズを製造する工程において行われるカードの熟成工程をエタノール雰囲気下で行うことを特徴とするものである。 That is, the method for producing natural cheese proposed by the present invention is characterized in that the ripening step of curd performed in the step of producing natural cheese is performed in an ethanol atmosphere.
　発明者等の実験によれば、熟成中に蒸散されたエタノールがエステル化合物に変換され、香り豊かなナチュラルチーズを製造することができた。 According to the inventors' experiment, ethanol evaporated during ripening was converted to an ester compound, and a natural fragrant cheese could be produced.
　前記のエタノール雰囲気下で行われるカードの熟成工程は、カードを熟成させている途中、あるいは、カードを一部熟成した後に行うことができる。 The card ripening step performed in the ethanol atmosphere can be performed during the aging of the card or after the card is partially ripened.
　例えば、カードを熟成させた後、これをブロック状にしてエタノール雰囲気下で更に熟成を行うことができる。また、カードを熟成させた後、ダイス状にカット加工したものをエタノール雰囲気下で更に熟成させたり、カードを熟成させた後、シュレッダーなどを用いる、等して細長い短冊状であるシュレッド形状にしたものをエタノール雰囲気下で更に熟成させたり、カードを熟成させた後、手でほぐしたり、機械で圧力をかける、等して、鱗のような形状、すなわち、扁平な円形・楕円形、等の形状にしたクラッシュ形状にしたものをエタノール雰囲気下で更に熟成させることなどができる。 For example, after aging the curd, it can be made into a block shape and further ripened in an ethanol atmosphere. In addition, after the card is aged, the one cut into a die shape is further aged in an ethanol atmosphere, or after the card is aged, a shredder or the like is used to form a shred that is a long and narrow strip. After further aging in an ethanol atmosphere, after aging the card, loosen it by hand, or apply pressure with a machine, etc., such as a scale-like shape, that is, a flat circle, oval, etc. The crushed shape can be further aged in an ethanol atmosphere.
　前記のエタノール雰囲気下で行われるカードの熟成工程は、密閉容器内に前記カードと、エタノール蒸散剤とを封入して行ったり、密閉容器内に封入されるカードの表面にエタノール蒸散剤を添着して行うことができる。 The aging process of the card performed in the ethanol atmosphere is performed by sealing the card and the ethanol evaporating agent in a sealed container, or attaching the ethanol evaporating agent to the surface of the card sealed in the sealed container. Can be done.
　従来から、密封包装されている食品にカビが発生することを防止する包装方法の一つとして、食品が封入される包装容器内に、食品と共にエチルアルコール蒸散剤（アルコール鮮度保持剤、徐放性粉末アルコール製剤、アルコール揮散剤、等とも呼ばれることがある）を封入する方法が知られている。 Conventionally, as one of the packaging methods for preventing mold from occurring in hermetically sealed food, an ethyl alcohol transpiration agent (alcohol freshness-preserving agent, sustained-release property) is contained in the packaging container in which the food is enclosed. There are known methods for encapsulating a powdered alcohol preparation, an alcohol volatilizer, and the like.
　エチルアルコール（エタノール）には微生物の増殖抑制や殺菌作用があるので、これを利用するものである。エチルアルコールを吸着させた担体を密封されている包装容器内に食品と共に封入し、アルコール蒸気を密封されている包装容器内に拡散させて、カビを殺菌あるいは抑制するものである。担体からアルコールが徐々に透過発散して、必要な期間、包装容器内のアルコール濃度を一定に保つことができるとされている。 Ethyl alcohol (ethanol) is used because it inhibits the growth of microorganisms and has a bactericidal action. A carrier on which ethyl alcohol is adsorbed is sealed together with food in a sealed packaging container, and alcohol vapor is diffused in the sealed packaging container to sterilize or suppress mold. Alcohol gradually permeates and diverges from the carrier, and the alcohol concentration in the packaging container can be kept constant for a necessary period.
　本願の発明者等は、カードの熟成を密閉されている空間内においてエタノール雰囲気下で行うものとして、従来から食品分野で採用されていたエタノール蒸散剤の適用を試みた。 The inventors of the present application have tried to apply an ethanol evaporating agent that has been conventionally used in the food field, as aging of the card is performed in an enclosed atmosphere in an ethanol atmosphere.
　そして、従来は、殺菌目的や除菌目的で使用されていたエタノール蒸散剤がチーズ熟成のエステル風味創出に有用であり、熟成中に蒸散されたエタノールがエステル化合物に変換され、香り豊かなナチュラルチーズを製造できることを見出したものである。 Traditionally, the ethanol transpiration agent used for sterilization and sterilization purposes is useful for creating the ester flavor of cheese ripening, and the ethanol transpirated during ripening is converted into an ester compound, resulting in a fragrant natural cheese It has been found that can be manufactured.
　なお、この際、密閉容器内の雰囲気中のアルコール濃度（体積％）を調整することにより、製造されるナチュラルチーズ中のエステル濃度を調整することが可能である。 At this time, it is possible to adjust the ester concentration in the natural cheese to be manufactured by adjusting the alcohol concentration (volume%) in the atmosphere in the sealed container.
　すなわち、製造するナチュラルチーズの風味づくりに合わせて、密閉容器内の雰囲気中のアルコール濃度（体積％）を調整することができる。 That is, the alcohol concentration (% by volume) in the atmosphere in the sealed container can be adjusted in accordance with the natural cheese flavor to be produced.
　前述のように、本発明が提案するナチュラルチーズの製造方法は、通常のナチュラルチーズを製造する工程において行われるカードの熟成工程をエタノール雰囲気下で行うものであり、これによって製造した本発明のナチュラルチーズは風味が強化された香り豊かなナチュラルチーズとなる。また、雰囲気中のアルコール濃度やチーズの熟成度合いや熟成期間をコントロールすることで、その強化された風味の強さを調節することができることは言うまでもない。 As described above, the method for producing natural cheese proposed by the present invention is a method for performing curd ripening in a process for producing ordinary natural cheese in an ethanol atmosphere. Cheese is a natural fragrant cheese with enhanced flavor. In addition, it goes without saying that the strength of the enhanced flavor can be adjusted by controlling the alcohol concentration in the atmosphere, the ripening degree of the cheese, and the ripening period.
　本発明に適用されるナチュラルチーズは、ゴーダ、チェダー、グラナ、パルメザン等の熟成することが特徴である硬質ナチュラルチーズ、特別硬質ナチュラルチーズに分類されるものだけでなく、それ以外のチーズにおいても例えば代表的にはモッツァレラチーズ対しても応用することが可能である。また、本発明で得られた知見に基づき、エステラーゼによりエステルを産生する可能性のあるチーズであれば、上記チーズ類に拘ることなく使用できることは言うまでもない。 Natural cheese applied to the present invention is not only hard natural cheese characterized by aging such as gouda, cheddar, grana, parmesan, etc. Typically, it can also be applied to mozzarella cheese. Moreover, it goes without saying that any cheese that can produce an ester by esterase can be used regardless of the cheeses based on the knowledge obtained in the present invention.
　また、チーズに使用している原料乳の由来は特に制限されることなく、一般的に使用されている獣乳（牛乳、羊乳、山羊乳、水牛乳などの哺乳類由来の乳）などが例示される。さらに、ここでいう原料乳は生乳や殺菌乳のみを指すわけではなく、還元乳原料（バター、クリーム、脱脂乳、濃縮乳、脱脂濃縮乳、脱脂粉乳、全脂粉乳、練乳など）やその他の食品や食品添加物も必要に応じて添加することができる。 In addition, the origin of the raw material milk used in cheese is not particularly limited, and examples include generally used animal milk (milk derived from mammals such as milk, sheep milk, goat milk, buffalo milk) and the like. Is done. Furthermore, raw milk here means not only raw milk and pasteurized milk, but reduced milk raw materials (butter, cream, skim milk, concentrated milk, skim concentrated milk, skim milk powder, condensed milk powder, condensed milk, etc.) and other Foods and food additives can also be added as needed.
　本発明で得られたチーズは製造後に、プロセスチーズやチーズフードの原料となり、チーズの熟成風味の強いプロセスチーズやチーズフードを製造することもできる。 The cheese obtained in the present invention can be used as a raw material for processed cheese and cheese food after manufacturing, and processed cheese and cheese food having a strong ripening flavor of cheese can also be manufactured.
　以下、本発明の好ましい実施例を説明するが、本発明は、前述した実施の形態や以下の実施例に限定されることなく、特許請求の範囲の記載から把握される技術的範囲において種々に変更可能である。 Hereinafter, preferred examples of the present invention will be described, but the present invention is not limited to the above-described embodiments and the following examples, and variously within the technical scope grasped from the description of the claims. It can be changed.
　代表的なナチュラルチーズであるチェダーチーズを通常の製造方法により調製することとした。 It was decided to prepare cheddar cheese, which is a typical natural cheese, by an ordinary manufacturing method.
　すなわち、チーズ中の固形分中脂肪率が５２％となるように調整した原料乳を６３℃で３０分間の加熱殺菌を行った後、３３℃まで冷却し、０．０１％塩化カルシウムを添加した。 That is, after the raw milk prepared so that the fat content in the solid content in the cheese was 52% was sterilized by heating at 63 ° C. for 30 minutes, it was cooled to 33 ° C. and 0.01% calcium chloride was added. .
　次に、前記のように調製した原料乳に市販の乳酸菌スターター（中温菌スターター：クリスチャン・ハンセン社製）０．６％及び力価１５，０００ユニットのカーフレンネット（クリスチャン・ハンセン社製）０．００３％を添加して乳を凝固させた後、カッテングしてホエイｐＨが６．２～６．１となるまで攪拌し、ホエイを排出し、カード粒を得た。 Next, commercially available lactic acid bacteria starter (medium-temperature bacteria starter: manufactured by Christian Hansen) 0.6% and titer 15,000 units of calf rennet (manufactured by Christian Hansen) 0 After adding 0.003% to coagulate the milk, it was cut and stirred until the whey pH was 6.2 to 6.1, and the whey was discharged to obtain curd grains.
　次に、このカード粒をチェダリングし、ｐＨが５．３０になった時点で加塩して型詰めして圧搾した。 Next, the curd grains were cheddared, salted, filled and pressed when the pH reached 5.30.
　この圧縮したものを熟成させて最終製品のナチュラルチーズ（チェダーチーズ）とすべく、密閉容器に詰め、エタノール蒸散剤（フロイント産業株式会社製、商品名「アンチモールドマイルド」）を同封して密封した後、１２℃で３ヶ月熟成し本発明のチェダーチーズを得た（実施例１）。 In order to age this compressed product and make it the final product natural cheese (cheddar cheese), it was packed in an airtight container and sealed with an ethanol transpiration agent (Freund Sangyo Co., Ltd., trade name “Anti Mold Mild”). Thereafter, aging was performed at 12 ° C. for 3 months to obtain cheddar cheese of the present invention (Example 1).
　比較例として、エタノール蒸散剤を同封せずに、それ以外は同一条件として前記密閉容器内にて嫌気性状態にて１２℃で３ヶ月熟成させたサンプルをコントロールとした（比較例１）。 As a comparative example, a sample which was aged for 3 months at 12 ° C. in an anaerobic state in the above-mentioned sealed container was used as a control, except that the ethanol transpiration agent was not enclosed, and the other conditions (Comparative Example 1).
　その後、両者をそれぞれ密封容器から取り出してエステル濃度の測定と官能評価を実施した。 Thereafter, both were taken out of the sealed containers and subjected to ester concentration measurement and sensory evaluation.
　エステル濃度の測定は、以下の方法で実施した。供試液をバイアル瓶に採取し、純水を加え密栓した後、60℃で40分間保持し、ヘッドスペースに揮発したエステルを固相マイクロファイバ(SUPELCO,Stable Flex(DVB/Carboxen/PDMS;50/30μm))に抽出した。ファイバをGC/MSに導入し、経時的測定に供した。得られたクロマトグラムよりButanoic acid,ethyl ester（酪酸エチルエステル）およびHexanoic acid,ethyl ester（ヘキサン酸エチルエステル）のピーク面積から濃度を算出した（表１）。 The ester concentration was measured by the following method. Collect the test solution in a vial, add pure water and seal tightly, hold at 60 ° C for 40 minutes, and evaporate the ester in the headspace with solid-phase microfiber (SUPELCO, Stable Flex (DVB / Carboxen / PDMS; 50 / 30 μm)). The fiber was introduced into GC / MS and subjected to measurement over time. The concentration was calculated from the peak areas of Butanoic® acid, ethyl® ester (butyric acid ethyl ester) and Hexanoic® acid, ethyl® ester (hexanoic acid ethyl ester) from the obtained chromatogram (Table 1).
　エタノール蒸散剤を入れずに熟成した比較例１に比べ、エタノール蒸散剤を入れて熟成した実施例１は、Butanoic acid,ethyl ester含量で７５倍以上、Hexanoic acid,ethyl ester含量で４８倍以上増えており、チェダーチーズ中のエステル濃度が有意に上昇していた（表１）。 Compared with Comparative Example 1 which was aged without adding an ethanol transpiration agent, Example 1 which was aged with an ethanol transpiration agent increased by 75 times or more in the content of Butanoic acid and ethyl ester and increased by 48 times or more in the content of Hexanoic acid and ethyl ester. The ester concentration in cheddar cheese was significantly increased (Table 1).
　また、実施例１と比較例１に対し、チーズの香り（フルーティな香りの有無）について熟練パネラー１０名による官能評価を実施した。官能評価は、評価１は「フルーティな香りが全くしない」、評価２は「フルーティな香りが弱く感じる」、評価３は「フルーティな香りがやや弱く感じる」、評価４は「フルーティな香りがやや強く感じる」、「フルーティな香りが強く感じる」の指標のもと、評価１～評価５の５段階評価で実施し、１０名の評価の加重平均により評点とした（表１）。
Figure JPOXMLDOC01-appb-T000001
 In addition, for Example 1 and Comparative Example 1, sensory evaluation by 10 skilled panelists was performed on the scent of cheese (the presence or absence of a fruity scent). In sensory evaluation, evaluation 1 is “no fruity scent”, evaluation 2 is “fruity scent feels weak”, evaluation 3 is “fruity scent feels slightly weak”, and evaluation 4 is “fruity scent is a little weak” Based on the indicators of “I feel strongly” and “I feel a strong fruity scent”, the evaluation was performed in a five-point scale from Evaluation 1 to Evaluation 5, and the score was given by a weighted average of 10 evaluations (Table 1).
Figure JPOXMLDOC01-appb-T000001

　エタノール蒸散剤を入れて熟成させた実施例１のチーズの官能評価の評点は評点５の「フルーティな香りが強く感じる」のに対し、エタノール蒸散剤を入れないで熟成させた比較例１のチーズの官能評価の評点は評点２の「フルーティな香りが弱く感じる」であり、官能評価においてもチーズの香り（フルーティな香り）の強いものであることがわかった。
The score of sensory evaluation of the cheese of Example 1 that was aged by adding an ethanol transpiration agent was “5, where the fruity fragrance feels strongly”, whereas the cheese of Comparative Example 1 that was aged without adding the ethanol transpiration agent. The sensory evaluation score was “feeling the fruity fragrance weak” of rating 2, and it was found that the sensory evaluation also has a strong cheese fragrance (fruity fragrance).
　実施例１と同様に代表的なナチュラルチーズであるチェダーチーズを通常の製造方法により調製することとした。 As in Example 1, cheddar cheese, which is a typical natural cheese, was prepared by a normal manufacturing method.
　すなわち、チーズ中の固形分中脂肪率が５２％となるように調整した原料乳を６３℃で３０分間の加熱殺菌を行った後、３３℃まで冷却し、０．０１％塩化カルシウムを添加した。 That is, after the raw milk prepared so that the fat content in the solid content in the cheese was 52% was sterilized by heating at 63 ° C. for 30 minutes, it was cooled to 33 ° C. and 0.01% calcium chloride was added. .
　次に、前記のように調製した原料乳に市販の乳酸菌スターター（中温菌スターター：クリスチャン・ハンセン社製）０．６％及び力価１５，０００ユニットのカーフレンネット（クリスチャン・ハンセン社製）０．００３％を添加して乳を凝固させた後、カッテングしてホエイｐＨが６．２～６．１となるまで攪拌し、ホエイを排出し、カード粒を得た。 Next, commercially available lactic acid bacteria starter (medium-temperature bacteria starter: manufactured by Christian Hansen) 0.6% and titer 15,000 units of calf rennet (manufactured by Christian Hansen) 0 After adding 0.003% to coagulate the milk, it was cut and stirred until the whey pH was 6.2 to 6.1, and the whey was discharged to obtain curd grains.
　次に、このカード粒をチェダリングし、ｐＨが５．３０になった時点で加塩して型詰めして圧搾した。 Next, the curd grains were cheddared, salted, filled and pressed when the pH reached 5.30.
　この圧縮したものを熟成させて最終製品のナチュラルチーズ（チェダーチーズ）とすべく、真空包装し、１２℃で３ヶ月熟成した。 This compressed product was aged and vacuum-packed for 3 months at 12 ° C. to be the final product natural cheese (cheddar cheese).
　熟成後のチェダーチーズを、３０ｍｍ×３０ｍｍ×３０ｍｍのダイス状にカット加工したものを、密閉容器に詰め、エタノール蒸散剤（フロイント産業株式会社製、商品名「アンチモールドマイルド」）を同封して密封した後、１２℃で１ヶ月熟成して本発明のダイス形状のチェダーチーズを得た（実施例２）。 Aged cheddar cheese cut into a 30mm x 30mm x 30mm die is packed in a sealed container and sealed with an ethanol transpiration agent (Freund Sangyo Co., Ltd., trade name "Anti Mold Mild"). After that, it was aged at 12 ° C. for 1 month to obtain the dice-shaped cheddar cheese of the present invention (Example 2).
　比較例として、エタノール蒸散剤を同封せずに、それ以外は同一条件として前記密閉容器にダイス状にカット加工したものを詰め、嫌気性状態にて１２℃で１ヶ月熟成させたサンプルをコントロールとした（比較例２）。 As a comparative example, without enclosing the ethanol transpiration agent, the sample was ripened at 12 ° C. for 1 month in an anaerobic state with a control sample packed in a die-cut shape in the closed container under the same conditions as the control. (Comparative Example 2).
　その後、両者をそれぞれ密封容器から取り出し実施例１及び比較例１と同様にエステル含量の測定と熟練パネラー１０名による官能評価を実施した（表２）。 Thereafter, both were taken out from the sealed container, and the ester content was measured and sensory evaluation was conducted by 10 skilled panelists in the same manner as in Example 1 and Comparative Example 1 (Table 2).
　エタノール蒸散剤を入れずに熟成した比較例２に比べ、エタノール蒸散剤を入れて熟成した実施例２は、Butanoic acid,ethyl ester（酪酸エチルエステル）含量で１３倍以上、Hexanoic acid,ethyl ester（ヘキサン酸エチルエステル）含量で９倍以上増えており、チェダーチーズ中のエステル濃度が有意に上昇していた（表２）。 Compared with Comparative Example 2 which was aged without adding an ethanol transpiration agent, Example 2 which was aged with an ethanol transpiration agent was 13 times or more in terms of butanoic acid, ethyl ester (butyric acid ethyl ester) content. Hexanoic acid ethyl ester) content increased 9 times or more, and the ester concentration in cheddar cheese was significantly increased (Table 2).
　また、実施例２と比較例２に対し、チーズの香り（フルーティな香りの有無）について熟練パネラー１０名による官能評価を実施した。官能評価は、評価１は「フルーティな香りが全くしない」、評価２は「フルーティな香りが弱く感じる」、評価３は「フルーティな香りがやや弱く感じる」、評価４は「フルーティな香りがやや強く感じる」、「フルーティな香りが強く感じる」の指標のもと、評価１～評価５の５段階評価で実施し、１０名の評価の加重平均により評点とした（表２）。
Figure JPOXMLDOC01-appb-T000002
 Moreover, with respect to Example 2 and Comparative Example 2, sensory evaluation by ten skilled panelists was performed on the scent of cheese (whether or not there is a fruity scent). In sensory evaluation, evaluation 1 is “no fruity scent”, evaluation 2 is “fruity scent feels weak”, evaluation 3 is “fruity scent feels slightly weak”, and evaluation 4 is “fruity scent is a little weak” Based on the indicators of “I feel strongly” and “I feel a strong fruity scent”, the evaluation was performed in a five-point scale from Evaluation 1 to Evaluation 5, and the score was given by a weighted average of 10 evaluations (Table 2).
Figure JPOXMLDOC01-appb-T000002

　エタノール蒸散剤を入れて熟成させた実施例２のチーズの官能評価の評点は評点４の「フルーティな香りがやや強く感じる」のに対し、エタノール蒸散剤を入れないで熟成させた比較例２のチーズの官能評価の評点は評点２の「フルーティな香りが弱く感じる」であり、官能評価においてもチーズの香り（フルーティな香り）の強いものであることがわかった。
The score of the sensory evaluation of the cheese of Example 2 that was aged by adding an ethanol transpiration agent was “4, where the fruity fragrance feels slightly strong”, whereas the cheese of Example 2 that was aged without the ethanol transpiration agent was used. The score of sensory evaluation of cheese is “Feel the fruity fragrance weak” with a score of 2, and it was found that the cheese fragrance (fruity fragrance) was also strong in sensory evaluation.

Claims (6)

  1. 　ナチュラルチーズを製造する工程において行われるカードの熟成工程をエタノール雰囲気下で行う
    　ことを特徴とするナチュラルチーズの製造方法。     A method for producing natural cheese, comprising performing an aging step of curd performed in a process of producing natural cheese in an ethanol atmosphere.
  2. 　エタノール雰囲気下で行われるカードの熟成工程は、カードを熟成させている途中、あるいは、カードを一部熟成した後に行われる
    　ことを特徴とする請求項１記載のナチュラルチーズの製造方法。     The method for producing natural cheese according to claim 1, wherein the ripening step of the curd performed in an ethanol atmosphere is performed during the ripening of the curd or after partially ripening the curd.
  3. 　エタノール雰囲気下で行われるカードの熟成工程は、密閉容器内に前記カードと、エタノール蒸散剤とを封入して行われる
    　ことを特徴とする請求項１又は２記載のナチュラルチーズの製造方法。     The method for producing natural cheese according to claim 1 or 2, wherein the curd ripening step performed in an ethanol atmosphere is performed by sealing the curd and the ethanol transpiration agent in a sealed container.
  4. 　エタノール雰囲気下で行われるカードの熟成工程は、密閉容器内に封入されるカードの表面にエタノール蒸散剤を添着して行われる
    　ことを特徴とする請求項１又は２記載のナチュラルチーズの製造方法。     The method for producing natural cheese according to claim 1 or 2, wherein the ripening step of the curd performed in an ethanol atmosphere is performed by attaching an ethanol transpiration agent to the surface of the card enclosed in the sealed container.
  5. 　前記密閉容器内の雰囲気中のアルコール濃度（体積％）を調整することにより、製造されるナチュラルチーズ中のエステル濃度を調整する
    　ことを特徴とする請求項３又は４記載のナチュラルチーズの製造方法。     The method for producing natural cheese according to claim 3 or 4, wherein the ester concentration in the natural cheese to be produced is adjusted by adjusting the alcohol concentration (volume%) in the atmosphere in the sealed container.
  6. 　請求項１～請求項５のいずれか一項記載の製造方法により製造したナチュラルチーズ。 Natural cheese produced by the production method according to any one of claims 1 to 5.
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