WO2016121904A1

WO2016121904A1 - Cream cheese having improved acidity, and method for manufacturing same

Info

Publication number: WO2016121904A1
Application number: PCT/JP2016/052597
Authority: WO
Inventors: 裕美森川; 素晴小森; 基史高橋; 典明松永
Original assignee: 株式会社明治
Priority date: 2015-01-29
Filing date: 2016-01-29
Publication date: 2016-08-04
Also published as: JP6850610B2; JPWO2016121904A1; TW201635908A; WO2016121904A9

Abstract

The present invention addresses the problem of developing a method for manufacturing a cream cheese that inhibits the sense of strong acidity caused by lactic acid while having a sufficient fermented flavor. The present invention pertains to a method for manufacturing a cream cheese, the method being characterized in that lactic acid bacteria and propionic acid bacteria in a raw material mix are inoculated and fermented, whereby oxidative solidification occurs. The cream cheese obtained using this method not only has a sufficient fermented flavor, but also inhibits the sense of strong acidity caused by lactic acid, has a mild flavor, and has improved palatability as a cream cheese in comparison to conventional cream cheeses manufactured by fermenting lactic acid bacteria.

Description

Cream cheese with improved acidity and method for producing the same

The present invention relates to cream cheese with improved acidity and a method for producing the same.

Cream cheese is a non-aged type soft cheese obtained by adding lactic acid bacteria to a cream alone or a mixture of cream and milk, fermenting it, and coagulating the milk with the produced lactic acid. Cream cheese has a fermented flavor derived from lactic acid bacteria and a refreshing acidity, so it has a good compatibility with sweetness, and is used as a confectionery or bread processing raw material in the production of cakes, bread, and desserts. .

As described above, fermentation by this lactic acid bacterium is necessary to produce a mild acid odor peculiar to cream cheese in addition to milk coagulation with acid (Non-patent Document 1). Further, in Patent Document 1, the starter to be added uses a thermophilic bacterium starters having an optimum fermentation temperature of about 40 ° C. or a mesophilic bacterium starters having a temperature of about 25 ° C. Specifically, it is described that there are Lactococcus lactis subsp.lactis, Leuconostoc pseudomesenteroides, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris, and the like.

On the other hand, Propionibacterium has been used as a starter for Emmental cheese since ancient times. In particular, Propionibacterium Freudreinich ET-3 strain is known for its physiological function specific to its metabolite (1,4-dihydroxy-2-naphthoic acid). Patent Document 2 discloses its metabolism. It describes an efficient production method.

JP 2013-212096 A International Publication 2005/033323

In the method of sterilizing the raw material mix for cream cheese (also called raw milk), adding lactic acid bacteria, and acidifying the milk by fermentation with lactic acid bacteria, you can fully feel the fermentation flavor derived from cream cheese, The palatability as cream cheese is also given. However, in this method, lactose is consumed and lactic acid is produced along with fermentation by lactic acid bacteria, so that there is a tendency to feel a strong sourness derived from lactic acid while having a sufficient fermentation flavor.

Propionic acid produced by propionic acid bacteria is less likely to feel sour than lactic acid. However, when the raw material mix for cream cheese is fermented with propionic acid bacteria alone, a unique ripening flavor of the ripening type cheese is generated, which tends to impair the original fermentation flavor of cream cheese.

In view of the above-mentioned problems relating to the production of cream cheese, it has been a challenge to develop a method for producing cream cheese that has a sufficient fermented flavor but does not feel a strong acidity derived from lactic acid.

As a result of intensive research to solve the above problems, the present inventors have sufficient fermentation flavor by acid coagulation by inoculating and fermenting lactic acid bacteria and propionic acid bacteria to the raw material mix, It discovered that it became cream cheese which is hard to feel the strong acidity derived from lactic acid. And the present inventors further advanced examination based on these knowledge, and came to complete this invention.

In addition, the cream cheese obtained by the method for producing cream cheese of the present invention has a mild flavor that makes it difficult to feel a strong acidity derived from lactic acid, compared to cream cheese produced by fermentation of conventional lactic acid bacteria. Therefore, the preference as cream cheese could be improved.

Therefore, the present invention is as follows.
[1] A method for producing cream cheese, comprising inoculating a raw material mix with lactic acid bacteria and propionic acid bacteria and fermenting the mixture.
[2] The method for producing cream cheese according to the above [1], wherein the inoculated amount of propionic acid bacteria is 1 to 10 ⁹ cfu / g raw material mix.
[3] The method for producing cream cheese according to the above [1] or [2], wherein the acid coagulation is performed by fermentation to pH 3 to 5.
[4] The method for producing cream cheese according to any one of [1] to [3], wherein the raw material mix is a raw material mix for cream cheese.
[5] The method for producing cream cheese according to any one of the above [1] to [4], wherein the propionic acid bacterium is Propionibacterium freudenreich ET-3 strain (FERM BP-8115).
[6] A cream cheese manufactured by the method for manufacturing cream cheese according to any one of [1] to [5].

In the present invention, the raw mix is inoculated with lactic acid bacteria and propionic acid bacteria and fermented to cause acid coagulation, which not only has a sufficient fermentation flavor, but also a cream produced by fermentation of conventional lactic acid bacteria An object of the present invention is to provide a method for producing cream cheese having a high palatability and a mild flavor that makes it difficult to feel a strong acidity derived from lactic acid as compared with cheese.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.
In the present invention, the term “cream cheese” is any one of a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) related to ingredient specifications of milk and dairy products, and a standard of natural cheese specified in the Fair Competition Code. All of what is generally referred to as cream cheese are included. Therefore, for example, cream cheese (CODEX STAN 275-1973) specified by the International Food Standard (Codex Standard), cream cheese (21 CFR § 133.133) specified by the US Federal Regulations, and the like are included.

The manufacturing method of cream cheese is as follows, for example.
As raw materials, raw materials of milk, skim milk, cream and the like obtained from mammals such as cow's milk, goat's milk, and sheep milk can be used as a raw material mix for cream cheese. Ingredient mix for cream cheese is obtained by adding cream to raw milk and / or skim milk, and the content of milk fat is, for example, 7 to 20 wt%, 7 to 18 wt%, 7 to 16 wt%, 7 to 14 wt% %, 7-12 wt%, 8-20 wt%, 8-18 wt%, 8-16 wt%, 8-14 wt%, 8-12 wt%, 9-20 wt%, 9-18 wt%, Adjust to 9-16 wt%, 9-14 wt%, 9-12 wt%, 10-20 wt%, 10-18 wt%, 10-16 wt%, 10-14 wt%, 10-12 wt% . By making the content of milk fat of the raw material mix for cream cheese 7% by weight or more, it becomes easy to separate the cheese curd and whey of cream cheese described later, which is preferable. Moreover, the flavor and texture of cream cheese are not so bad that the content of milk fat in the raw material mix for cream cheese is 20% by weight or less. Therefore, from this viewpoint, the content of milk fat is more preferably 7 to 20% by weight, 8 to 20% by weight, 9 to 20% by weight, or 10 to 20% by weight.

In addition, when obtaining cream cheese with a rich and heavy flavor and texture, the content of milk fat in the raw material mix for cream cheese can be adjusted to exceed 20% by weight. The upper limit in the case of such adjustment is about 45% by weight from the viewpoint of oil separation, shape retention and the like. Therefore, when obtaining a cream cheese having a rich and heavy flavor and texture, the content of milk fat is preferably 7 to 45% by weight, 8 to 40% by weight, 9 to 35% by weight, or 10 to 30% by weight. .

As a method for sterilizing the raw material mix for cream cheese, for example, heating at 63 ° C. for 30 minutes, 72 to 74 ° C. for 15 minutes or more, 82 to 88 ° C. for 300 to 360 seconds, 95 ° C. for 300 seconds, etc. Although sterilization can be performed, it is not restricted to these description, It is possible to select the sterilization method of the raw material mix in well-known cheese manufacture with the quality and flavor of target cream cheese. If necessary, use a homogenizer (eg, HA4733 TYPE H-20-2 (SANWA MACHINE CO., INC)) and homogenize at a homogenization pressure of 0 to 25 MPa before heat sterilization of the raw material mix. Can also be performed.

After sterilizing and cooling the raw material mix for cream cheese, the raw material mix for cream cheese is solidified.
In the present invention, fermentation of lactic acid bacteria and propionic acid bacteria is used as a method of coagulating the pasteurized cream cheese raw material mix with acid.

As the lactic acid bacterium to be added, it is common to use a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C and a mesophilic bacterium having an optimum temperature of about 25 ° C. For example, Lactobacillus helveticus, Lactococcus lactis, Diacetyllactis Llactis subsp. Lactis biovar. Diacetylactis, and Cremolis (Lactococcus lactis subsp. However, the present invention is not limited thereto, and any lactic acid bacterium that can ferment milk (lactose) can be selected depending on the quality and flavor of the target cream cheese.

The cheese curd can be obtained by separating the whey from the solidified cream cheese ingredient mix. For the whey separation method, the method of separating whey used in the manufacture of known cheeses, such as filtration using a membrane or mesh, or separation using centrifugal force, should be selected according to the quality and flavor of the target cream cheese. That's fine. The obtained cheese curd is cream cheese.

The raw material mix of the present invention refers to a raw material mix for cream cheese that is generally used in the manufacture of the above cream cheese, but the components are adjusted according to the quality and texture of the target cream cheese. be able to.

The propionic acid bacterium of the present invention can be used without particular limitation as long as it is generally referred to as a propionic acid bacterium. Among the propionic acid bacteria, propionic acid bacteria belonging to the genus Propionibacterium are well known, for example, Propionibacterium freudenreichii, Propionibacterium toeni (P. thoenii), Propionibacterium Fungi for cheese such as P. acidipropionici and P. jensenii, Propionibacterium avidum, Propionibacterium acnes (P Acnes), Propionibacterium lymphophilum, Propionibacterium granulosum, and the like. Of these, Propionibacterium flodendenreich is preferred. In addition, Propionibacterium freudenreichii IFO 12424 strain, Propionibacterium freudenreichii ATCC 6207 strain and Propionibacterium freudenreichi ET-3 strain (P. freudenreichii ET) -3) (FERM BP-8115) is preferable, and Propionibacterium flodenreich ET-3 (FERM BP-8115) is particularly preferable. In addition, the strain described as ATCC in the strain name is a strain available from American TypeACulture Collection. The strain described as IFO in the strain name is a strain available from The から institute から for Fermentation, Osaka.

“Propionibacterium freudenreichii ET-3” in the present specification is the independent biological corporation, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center (IPOD, AIST) (Japan 305-8666) Received number: FERM P-18454 (Indication for identification: ET-3, August 9, 2001) in Tsukuba City, Ibaraki Prefecture, 1-1-1 Higashi 1-chome, Central 6th. It was transferred to the international deposit under the Budapest Treaty on July 11, 2002, and the accession number FERM BP-8115 was assigned.Budapest Notification No. 282 (http://www.wipo.int/ As described in treaties / en / notifications / budapest / treaty_budapest_282.html), National Institute of Technology and Evaluation (IPOD, NITE) Since the patent microorganism deposit business was succeeded by the Patent Organism Depositary Center (IPOD, AIST), it is now an independent administrative agency, Product Evaluation Technology Foundation (IPOD, NITE) (2-5-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Room 120) (Accession number FERM BP-8115).

The inoculation amount to the raw material mix of the propionic acid bacterium of the present invention has sufficient fermentation flavor as cream cheese, and is adjusted so that the acidity is felt milder than conventional cream cheese, but is particularly limited There is no. The inoculation amount of the propionic acid bacterium of the present invention to the raw material mix is, for example, 1 to 10 ⁹ cfu / g, 1 to 5 × 10 ⁸ cfu / g, 1 to 10 ⁸ cfu / g, ˜5 × 10 ⁷ cfu / g, 1 to 10 ⁷ cfu / g, 1 to 5 × 10 ⁶ cfu / g, 1 to 10 ⁶ cfu / g, 10 to 10 ⁹ cfu / g, 10 to 5 × 10 ⁸ cfu / G, 10 to 10 ⁸ cfu / g, 10 to 5 × 10 ⁷ cfu / g, 10 to 10 ⁷ cfu / g, 10 to 5 × 10 ⁶ cfu / g, 10 to 10 ⁶ cfu / g, 10 ² to 10 ⁹ cfu / g, 10 ² to 5 × 10 ⁸ cfu / g, 10 ² to 10 ⁸ cfu / g, 10 ² to 5 × 10 ⁷ cfu / g, 10 ² to 10 ⁷ cfu / g, 10 ² to 5 × 10 ⁶ cfu / g, 10 ² to 10 ⁶ cfu / g, 10 ³ to 10 ⁹ cfu / g, 10 ³ to 5 × 10 ⁸ cfu / g, 10 ³ to 10 ⁸ cfu / g, 10 ³ to 5 × 10 ⁷ cfu / g, 10 ³ to 10 ⁷ cfu / g, 10 ³ to 5 × 10 ⁶ cfu / g, 10 ³ to 10 ⁶ cfu / g, 10 ⁴ to 10 ⁹ cfu / g, 10 ⁴ to 5 × 10 ⁸ cfu / g, 10 ⁴ to 10 ⁸ cfu / g, 10 ⁴ to 5 × 10 ⁷ cfu / g, 10 ⁴ to 10 ⁷ cfu / g, 10 ⁴ to 5 × 10 ⁶ cfu / g, 10 ⁴ to 10 ⁶ cfu / g. From the viewpoint of flavor and the like, it is preferably 10 ⁶ to 10 ⁹ cfu / g, particularly preferably 10 ⁷ to 10 ⁸ cfu / g. In addition, cfu / g is the number of colonies formed in a petri dish per gram, that is, the number of propionic acid bacteria that grow in a viable cell count measurement medium present in 1 g of the raw material mix inoculated with propionic acid bacteria. To do.

In the manufacturing method of cream cheese of this invention, the manufacturing method of well-known cream cheese can be applied except inoculating propionic acid bacteria to a raw material mix.
In addition, the pH at which fermentation by lactic acid bacteria and propionic acid bacteria in the cream cheese production method of the present invention is terminated is, for example, pH 3 to 5, pH 3.5 to 5, pH 3.7 to 5, pH 3.9 to 5, pH 4 -5, pH 4.1-5, pH 4.2-5, pH 4.3-5, pH 4.4-5, pH 4.5-5, which can be selected according to the target cream cheese quality and flavor . Here, if the pH when solidified is 3 or more, the sourness of cream cheese is not strong, which is preferable. Moreover, if the pH at the time of coagulation is 5 or less, coagulation with an acid is sufficiently performed, and separation from whey described later is easy, which is preferable.
The cream cheese obtained by the method for producing cream cheese according to the present invention has the same fermented flavor reminiscent of cream cheese as compared to cream cheese prepared by adding lactic acid bacteria to a conventional raw material mix for cream cheese. It was. Thereby, compared with the conventional method, the manufacturing method of the cream cheese of this invention is generally fermenting equivalent to the conventional cream cheese in spite of using together the propionic acid bacteria which produce | generate an aging flavor. It has a flavor.

Furthermore, surprisingly, the cream cheese obtained by the method for producing cream cheese of the present invention has a sour taste derived from lactic acid as compared with cream cheese prepared by adding lactic acid bacteria to a conventional raw material mix for cream cheese. It was difficult to feel and the sweetness derived from milk was felt, and the palatability increased as a whole of the cream cheese. Thereby, compared with the conventional method, the manufacturing method of the cream cheese of this invention is hard to feel the acidity derived from lactic acid, and the sweetness derived from milk is felt, although it is the fermentation flavor which recalls the same cream cheese, It turns out that it is a manufacturing method of cream cheese with high palatability.

The cream cheese obtained by the method for producing cream cheese of the present invention contains more propionic acid than the conventional cream cheese, and this has the effect of improving the acidity, sweetness, and fermentation flavor. Yes. For example, in the cream cheese obtained by the method for producing cream cheese of the present invention, the amount of propionic acid in the cream cheese is, for example, 1.2 to 50 times, 1.2 to 40 compared with the conventional cream cheese. Double, 1.2-35 times, 1.2-30 times, 1.2-20 times, 1.2-18 times.

The method for producing cream cheese of the present invention is the effect of the present invention, as long as the characteristics of being hard to feel the acidity derived from lactic acid are maintained while sufficiently having the fermented flavor of cream cheese. New manufacturing processes can be added during the manufacturing process, and new food ingredients and food additives can be added. In addition, the cream cheese obtained by the method for producing cream cheese of the present invention can be heated and homogenized after that, and can be subjected to new processes such as confectionery and bread making.

For example, in the method for producing cream cheese of the present invention, the final cream cheese has a smooth texture and little water separation, and even when this cream cheese is used as a raw material for cheesecake, the volume of the tissue shrinks or sinks. In order to make the food texture good without causing odor, 3 to 200 μg / mL, 3 to 150 μg / mL, 3 to 100 μg / mL, 3 to 80 μg / mL of polysaccharides in cream cheese, especially polysaccharides derived from lactic acid bacteria 3-60 μg / mL, 3-50 μg / mL, 3-40 μg / mL, 3-30 μg / mL, 3-25 μg / mL, 3-20 μg / mL, 3-15 μg / mL Lactic acid bacteria that produce saccharides can be used. Here, the polysaccharide derived from lactic acid bacteria is a polysaccharide produced by fermentation (metabolism) of lactic acid bacteria.

For example, as a lactic acid bacterium that produces a polysaccharide derived from lactic acid bacteria during fermentation, Lactobacillus delbrueckii subsp. -01814) (hereinafter referred to as Bulgarian strain OLL1247) or Lactobacillus delbrueckii ssp. 1 strain), Streptococcus thermophilus (hereinafter referred to as thermophilus) OLS 3618 strain (accession number: NITE BP-01815) (hereinafter thermophila) Bacteria that OLS3618 strain), or Streptococcus thermophilus OLS3078 strain (Accession Number: NITE BP-01697) (hereinafter, referred thermophilus bacteria OLS3078 strain) and the like can be used alone.

Further, for example, as a combination of Bulgarian bacteria and Thermophilus bacteria, a combination of Bulgarian OLL1247 and Thermophilus OLS3618, a combination of Bulgarian OLL1247 and Thermophilus OLS3078, a combination of Bulgarian OLL1073R-1 and Thermophilus OLS3078 , Etc. can be used. In addition, the content of the polysaccharide derived from the lactic acid bacteria of the cream cheese obtained with the manufacturing method of the cream cheese of this invention can be measured by the well-known phenol-sulfuric acid method.

In this specification, “Bulgaria bacterium OLL1247 strain” (Lactobacillus delbrueckii subsp. Bulgaricus OLL1247) is an independent administrative agency, Product Evaluation Technology Foundation (IPOD, NITE) (Japan) 2-5 Kazusa Kamashichi, Kisarazu, Chiba Prefecture No. 122 Room No. 122) was deposited internationally based on the Budapest Treaty on March 6, 2014 and has been given the deposit number NITE BP-01814.

In this specification, “Bulgaria OLL1073R-1” (Lactobacillus eckdelbrueckii ssp. Bulgaricus OLL1073R-1) is an independent administrative agency, National Institute of Advanced Industrial Science and Technology (IPOD, 生物 AIST) (Japan 〒305-8565 Ibaraki Prefecture) Receipt number: FERM P-17227 (Indication for identification: Lactobacillus eckdelbrueckii ssp. Bulgaricus OLL1073R-1, Tsukuba City East 1-chome 1-1-1 Chuo No. 6), commissioned domestically on February 22, 1999 No. 282 (http: //www.wipo) was transferred to an international deposit under the Budapest Treaty on November 29, 2006 and was given the deposit number FERM BP-10741. .int / treaties / en / notifications / budapest / treaty_budapest_282.html) as described in the National Institute of Technology and Evaluation (IPOD, NITE) Independent administrative agency National Institute of Advanced Industrial Science and Technology (AIST) has succeeded in depositing patent microorganisms, and is now an independent administrative corporation Product Evaluation Technology Foundation (IPOD, NITE) (Kazusa Kamashika, Kisarazu City, Chiba Prefecture) 2-5-8 Room 120) (Accession number FERM BP-10741).

“Thermophyllus OLS3618” (Streptococcus thermophilus OLS3618) in this specification is an independent administrative agency, Product Evaluation Technology Foundation (IPOD, NITE) (Japan, 292-0818, 2-10-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Japan. ) On March 6, 2014, under the Budapest Treaty, and has been given the deposit number NITE BP-01815.

“Thermophilus OLS3078” (Streptococcus thermophilus OLS3618) in this specification is an independent administrative agency, Product Evaluation Technology Infrastructure Organization (IPOD, NITE) (Japan, 292-0818, 2-10-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture, Japan) ) On August 23, 2013, the international deposit was made under the Budapest Treaty and the deposit number NITE BP-01697 was assigned.

In the method for producing cream cheese of the present invention, an appropriate strain of lactic acid bacteria that produces a fermentation flavor can be selected according to the strength of the fermentation flavor of the target cream cheese. The fermented flavor can be evaluated based on the diacetyl content in the cream cheese using diacetyl as an indicator substance, in addition to the sensory evaluation based on the flavor when the cream cheese is actually eaten. The content of diacetyl in the cream cheese is, for example, 1 to 20 ppm, 2 to 19 ppm, 3 to 18 ppm, 4 to 17 ppm, 5 to 16 ppm, and 5 to 15 ppm for making cream cheese with a strong fermentation flavor.

The cream cheese obtained by the method for producing cream cheese of the present invention is subjected to subsequent heating and homogenization treatment to obtain a cream cheese that has been heat-treated. Even when a cheesecake is used as a raw material, the volume does not decrease such as shrinkage or sinking of the tissue, and a good texture can be obtained. Here, the heating temperature is not particularly limited as long as the effect of the cream cheese of the present invention is not impaired, but for example, 60 to 100 ° C., 65 to 95 ° C., 70 to 90 ° C., 75 to 85 ° C., 77 ° C. to 77 ° C. 83 ° C. and 78 ° C. to 82 ° C. The heating holding time is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes. Heating at 70 to 90 ° C. for 20 to 40 minutes is preferable, and heating at 78 to 82 ° C. for 25 to 35 minutes is particularly preferable.

In order to heat-treat the cream cheese obtained by the method for producing cream cheese of the present invention, the homogenization conditions are, for example, 5 to 50 MPa, 6 to 40 MPa when the homogenizer is used. 7 to 35 MPa, 10 to 33 MPa, 12 to 31 MPa, 15 to 30 MPa, and 15 to 25 MPa. Since the effect of this invention will be acquired if the homogenization pressure of the cream cheese obtained with the manufacturing method of the cream cheese of this invention is 5 Mpa or more, it is preferable. Moreover, if the homogenization pressure of the cream cheese cream cheese obtained with the manufacturing method of the cream cheese of this invention is 50 Mpa or less, since the effect of this invention by excessive shear is not lost, it is preferable. As the homogenizer, a common one used in this field can be used. Specific examples of the homogenizer include HA4733 TYPE H-20-2 (SANWA MACHINE CO., INC). Further, the temperature at which the homogenization is performed is not particularly limited, but is performed at, for example, about 80 ° C. in consideration of the temperature of the heat treatment before the homogenization and the process after the homogenization.

The cream cheese obtained by the method for producing cream cheese of the present invention (including a heat-treated one) can be used as a processing material for confectionery and bread making. For example, it can be processed into a souffle cheesecake having a baking process. When making a souffle cheesecake, in addition to the heat-treated cream cheese obtained by the method for producing cream cheese of the present invention), white wine, milk, egg yolk, egg white, granulated sugar and butter may be added. it can. The firing temperature is, for example, 150 to 300 ° C, 150 to 250 ° C, 150 to 220 ° C, 160 to 200 ° C, or 170 to 190 ° C. The holding time for firing is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes. Baking is preferably performed at 160 to 200 ° C. for 20 to 40 minutes, and particularly preferably baking at 170 to 190 ° C. for 25 to 35 minutes.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Example 1]
20 kg of cream was added to 80 kg of unsterilized raw milk (milk) to adjust the content of milk fat to 15% by weight to obtain a raw material mix for cream cheese. This raw material mix was sterilized by holding at 95 ° C. for 60 seconds, and then cooled to 75 ° C. and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mix was cooled to 37 ° C, and Bulgarian and thermophilus bacteria isolated from "Meiji Bulgaria Yogurt" (Meiji Co., Ltd., Japan) and Propionic acid bacteria (Propionibacterium Freudreinich ET-3 strain) (FERM BP-8115) was added, and stationary fermentation was performed until the pH of the raw material mix (propionic acid bacteria at the initial stage of fermentation was 9.5 × 10 ⁶ cfu / g) was 4.8. After heating to 80 ° C. with stirring, the curd and whey were separated to obtain cream cheese of Example 1. The cream cheese was cooled to 4 ° C.

[Example 2]
20 kg of cream was added to 80 kg of unsterilized raw milk (milk) to adjust the content of milk fat to 15% by weight to obtain a raw material mix for cream cheese. This raw material mix was sterilized by holding at 95 ° C. for 60 seconds, and then cooled to 75 ° C. and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mix was cooled to 37 ° C, and Bulgarian and thermophilus bacteria isolated from "Meiji Bulgaria Yogurt" (Meiji Co., Ltd., Japan) and Propionic acid bacteria (Propionibacterium Freudreinich ET-3 strain) (FERM BP-8115) was added and static fermentation was performed until the pH of the raw material mix (propionic acid bacteria at the initial stage of fermentation was 2.6 × 10 ⁷ cfu / g) was 4.8. After heating to 80 ° C. with stirring, the curd and whey were separated to obtain cream cheese of Example 2. The cream cheese was cooled to 4 ° C.

[Comparative Example 1]
20 kg of cream was added to 80 kg of unsterilized raw milk (milk) to adjust the content of milk fat to 15% by weight to obtain a raw material mix for cream cheese. This raw material mix was sterilized by holding at 95 ° C. for 60 seconds, and then cooled to 75 ° C. and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mix is cooled to 37 ° C., and Bulgarian and thermophilus bacteria separated from “Meiji Bulgaria Yogurt” (Meiji Co., Ltd., Japan) are added and the pH of the raw material mix becomes 6.3. The stationary fermentation of time. After heating the fermented raw material mix to 80 ° C. with stirring, the curd and whey were separated to obtain cream cheese of Comparative Example 1. The cream cheese was cooled to 4 ° C.

For the cream cheese of Examples 1 and 2 and the cream cheese of Comparative Example 1, the content of propionic acid was measured by GC-MS. Assuming that the peak area of the detected amount of cream cheese of Comparative Example 1 was 1, it was found that the cream cheese of Example 1 was 1.4 and the cream cheese of Example 2 was 16. In addition, the cream cheeses of Examples 1 and 2 and the cream cheese of Comparative Example 1 were evaluated using indicators of “fermented flavor” and “good sweetness derived from milk”. In “fermented flavor” and “good sweetness derived from milk”, “乳” is very strong compared to Comparative Example 1, “◯” is strong compared to Comparative Example 1, and “Δ” is Comparative Example 1. In comparison with Comparative Example 1, it was determined that “x” was weak. Furthermore, the cream cheeses of Examples 1 and 2 and the cream cheese of Comparative Example 1 were evaluated with an index of “acidity”. In “fermented flavor” and “good sweetness derived from milk”, “「 ”is very weak compared to Comparative Example 1,“ ◯ ”is weak compared to Comparative Example 1, and“ Δ ”is Comparative Example 1. It was determined that “×” was stronger than that of Comparative Example 1. These evaluations were carried out by 10 special cheese panels. The results are shown in Table 1.

From Table 1, the cream cheeses of Examples 1 and 2 are milder in acidity, have a strong fermented flavor reminiscent of cream cheese, and can sufficiently feel good sweetness derived from milk. It was. In particular, the effect of the cream cheese of Example 2 was significantly greater than that of the cream cheese of Example 1. As a result, the cream cheese of Examples 1 and 2 has a relatively high propionic acid content as compared with the cream cheese of Comparative Example 1, so that the cream cheese can be recalled without feeling the acidity derived from lactic acid. It was found to be a cream cheese having a high fermented flavor, a strong sweetness derived from milk, and high palatability.

Claims

A method for producing cream cheese, comprising inoculating a raw material mix with lactic acid bacteria and propionic acid bacteria and fermenting them to cause acid coagulation.
The method for producing cream cheese according to claim 1, wherein the inoculation amount of propionic acid bacteria is 1 to 10 9 cfu / g raw material mix.
The method for producing cream cheese according to claim 1 or 2, wherein the acid coagulation is performed by fermentation to pH 3 to 5.
The method for producing cream cheese according to any one of claims 1 to 3, wherein the raw material mix is a raw material mix for cream cheese.
The method for producing cream cheese according to any one of claims 1 to 4, wherein the propionic acid bacterium is Propionibacterium Freudenreich ET-3 strain (FERM BP-8115).
Cream cream produced by the method for producing cream cheese according to any one of claims 1 to 5.