WO2018151197A1 - Préparation pour modification du fromage - Google Patents

Préparation pour modification du fromage Download PDF

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Publication number
WO2018151197A1
WO2018151197A1 PCT/JP2018/005209 JP2018005209W WO2018151197A1 WO 2018151197 A1 WO2018151197 A1 WO 2018151197A1 JP 2018005209 W JP2018005209 W JP 2018005209W WO 2018151197 A1 WO2018151197 A1 WO 2018151197A1
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WO
WIPO (PCT)
Prior art keywords
cheese
present
protease
transglutaminase
reducing agent
Prior art date
Application number
PCT/JP2018/005209
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English (en)
Japanese (ja)
Inventor
まゆこ 伊賀
和人 赤本
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to JP2018568594A priority Critical patent/JP7088030B2/ja
Publication of WO2018151197A1 publication Critical patent/WO2018151197A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

Definitions

  • the present invention relates to a cheese modification preparation comprising a transglutaminase and a protease derived from a filamentous fungus, and a cheese production method using the transglutaminase and a protease derived from a filamentous fungus.
  • the texture and flavor of the manufactured cheese may be impaired, and the attractiveness as a product may be reduced.
  • Patent Documents 1 and 2 are inventions that can produce cheese that exhibits a relatively excellent texture and flavor while improving the yield, the consumption of cheese and consumer preference are improved. There is a strong demand for the development of a new production method that can produce cheese having a better texture without lowering the yield, against the backdrop of upgrading and sophistication.
  • the present inventors have added transglutaminases and proteases derived from filamentous fungi during the cheese production process. By doing so, it is possible to improve the physical properties of the raw material milk, achieve a high yield, and manufacture cheese with excellent texture and flavor, and further research based on such knowledge
  • the present invention was completed by advancing. That is, the present invention is as follows.
  • a cheese modification preparation comprising a transglutaminase and a protease derived from a filamentous fungus.
  • the reducing agent is one or more selected from the group consisting of reduced glutathione, cysteine, ⁇ -glutamylcysteine, sulfite, ascorbic acid, ersorbic acid, and salts thereof, according to [2] or [3] Formulation.
  • [5] A method for producing a modified cheese, comprising adding transglutaminase and a protease derived from a filamentous fungus during a cheese production process.
  • the reducing agent is one or more selected from the group consisting of reduced glutathione, cysteine, ⁇ -glutamylcysteine, sulfite, ascorbic acid, ersorbic acid, and salts thereof, according to [6] or [7] Production method.
  • a method for modifying cheese comprising adding transglutaminase and a protease derived from a filamentous fungus during a cheese production process.
  • the reducing agent is one or more selected from the group consisting of reduced glutathione, cysteine, ⁇ -glutamylcysteine, sulfite, ascorbic acid, ersorbic acid, and salts thereof, [10] or [11] Modification method.
  • a cheese that achieves a high yield and has an excellent texture and flavor can be produced.
  • the present invention provides a cheese modifying preparation (hereinafter sometimes simply referred to as "the preparation of the present invention") comprising a transglutaminase and a protease derived from a filamentous fungus.
  • the present invention also provides a cheese modifying formulation further comprising transglutaminase, a filamentous fungus-derived protease, and a reducing agent.
  • “cheese” refers to food obtained by coagulating milk of animals such as cows and goats with an enzyme, dehydrated and molded, as it is, or aged by the action of microorganisms.
  • preparation and modification examples of fresh cheese are shown by the preparation of the present invention or the production method and cheese modification method of the present invention described later, but the preparation, production method, or modification method of the present invention.
  • the type of cheese is not particularly limited, and may be natural cheese, processed cheese, non-aged cheese (fresh cheese), or aged cheese.
  • the cheese may be soft cheese, semi-hard cheese (semi-hard cheese), or hard / super-hard cheese (hard cheese).
  • the preferred cheese may be fresh cheese.
  • cheese modification means that during the cheese production process, the physical properties of ingredients contained in milk as a raw material for cheese are modified by the action of transglutaminase, a protease derived from a filamentous fungus, and a reducing agent. As a result, the yield, texture, and flavor (milk flavor) of cheese are not improved or impaired.
  • the transglutaminase (hereinafter sometimes simply referred to as “TG”) used in the preparation of the present invention has an acyl transfer reaction in which a glutamine residue in a protein or peptide is a donor and a lysine residue is an acceptor.
  • Enzymes having an activity to catalyze, for example, those of various origins such as those derived from mammals, those derived from fish, and those derived from microorganisms are known.
  • the origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and transglutaminase of any origin can be used.
  • a recombinant enzyme may also be used.
  • the transglutaminase used in the present invention may be a commercially available product.
  • a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG can be used.
  • the activity unit of transglutaminase is measured and defined as follows. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex was formed, the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by a calibration curve, and the amount of enzyme that produced 1 ⁇ mol of hydroxamic acid per minute was defined as 1 unit (1 U) (JP-A-64). -Ref. No. 27471).
  • filamentous protease derived protease used in the preparation of the present invention is a general term for enzymes derived from filamentous fungi that cleave peptide bonds in proteins by hydrolysis.
  • Proteases are classified into endopeptidases that hydrolyze protein and high molecular peptide chains randomly into low molecular weight peptides and exopeptidases that decompose from the ends of peptide chains. Endopeptidases, which are enzymes that cleave peptide bonds in protein molecules, are sometimes called proteinases, and exopeptidases that release amino acids sequentially from the amino terminus or carboxy terminus of peptide chains are sometimes called peptidases.
  • Proteases are broadly classified according to catalytic mechanisms, and are classified into serine proteases, metalloproteases, thiol proteases, and aspartic proteases (acidic proteases). Serine protease is one in which serine is the active center.
  • a metal protease is a protease in which a metal is involved in catalytic action.
  • Thiol protease has one or more cystine residues in the molecule.
  • aspartic proteases involve aspartic acid and aspartic acid carboxylate at the active center.
  • proteases have an optimum pH at which their activity is maximized, and are classified into acidic proteases, neutral proteases, and alkaline proteases.
  • the protease used in the preparation of the present invention is not particularly limited as long as a desired effect is obtained.
  • the protease derived from the filamentous fungus used in the preparation of the present invention is not particularly limited as long as it can obtain the desired effect of the present invention and can be used in foods.
  • Aspergillus Aspergillus
  • Mucor Aspergillus
  • Neurospora Penicillium
  • Rhizomucor Rhizopus
  • Sclerotinia etc.
  • a combination of two or more types can be used.
  • the protease derived from the genus Aspergillus that can be used in the preparation of the present invention is not particularly limited as long as it can obtain the desired effect of the preparation of the present invention and can be used in foods.
  • Aspergillus oryza (Aspergillus oryzae), Aspergillus niger, Aspergillus melleus, Aspergillus ponicus, Aspergillus chilus, sperm Aspergillus sojae, Aspergillus Tamarii, Aspergillus foetidus, Aspergillus fumigatus, Aspergillus dudus , Aspergillus aculeatus, Aspergillus candydas (Aspergillus candidus), Aspergillus flavus (Aspergillus flavus (Aspergillus saitoi), Aspergillus ingilus (Aspergillus ingil) -Aspergillus caesiellus, Aspergill
  • the protease derived from the genus Aspergillus is preferably a protease derived from Aspergillus oryzae or Aspergillusnets. (New Nippon Chemical Industry Co., Ltd.) can be exemplified.
  • the filamentous fungal protease used in the preparation of the present invention can be prepared by a method known per se.
  • a protease derived from the genus Aspergillus it can be easily prepared by a method of producing Aspergillus bacteria and separating the protease using a known means, a method using a gene recombination technique, or the like.
  • a commercially available protease derived from a filamentous fungus can also be used as a protease derived from a filamentous fungus.
  • proteases derived from filamentous fungi include Protease M “Amano”, Protease A “Amano” (all manufactured by Amano Enzyme), Sumiteam MP, and Sumiteam FL-G (all Shin Nippon Chemical Industry Co., Ltd.) Manufactured) and Denateam AP (manufactured by Nagase Sangyo Co., Ltd.), etc., but are not limited thereto.
  • Protease M “Amano” is an acidic protease derived from Aspergillus oryzae, and is classified as an aspartic protease.
  • Protease A “Amano” is a neutral protease derived from Aspergillus oryzae, and is classified as a metalloprotease.
  • Sumiteam MP is an alkaline protease derived from Aspergillusnets and classified as a serine protease.
  • Sumiteam FL-G is a leucine aminopeptidase derived from Aspergillus oryzae and an alkaline protease, and is classified as a metalloprotease.
  • protease activity is measured by the fallin method using casein as a substrate. That is, in the present invention, the amount of enzyme that causes an increase in the color of a forin test solution colorant corresponding to 1 ⁇ g of tyrosine per minute is defined as 1 U of protease activity by carrying out an enzymatic reaction using casein as a substrate in a conventional manner.
  • the protease activity can be measured, for example, by the following procedure. Protease is stirred and dissolved in calcium acetate / sodium chloride test solution (mixed with 5 ml of 0.2 mol / L calcium acetate test solution and 2.5 ml of 2 mol / L sodium chloride test solution, and made up to 500 ml with distilled water). Dilute to make enzyme solution. Also, add 160 ml of 0.05 mol / L disodium hydrogen phosphate test solution to 1.2 g of casein (dairy) and dissolve it by heating in a water bath.
  • the preparation of the present invention may further contain a reducing agent.
  • the reducing agent to be blended in the preparation of the present invention is not particularly limited as long as the desired effect of the present invention can be obtained and can be added to foods.
  • reduced glutathione, cysteine, ⁇ -It may be one or a combination of two or more selected from glutamylcysteine, sulfite, ascorbic acid, ersorbic acid, and salts thereof.
  • the reducing agent is reduced glutathione.
  • the preparation of the present invention may contain other components other than the above-mentioned transglutaminase, protease derived from filamentous fungi, and reducing agent.
  • Other components that can be included in the preparation of the present invention are not particularly limited as long as they can obtain the desired effects of the present invention and can be added to foods.
  • yeast extract for example, yeast extract, lactose, glucose , Dextrin, thickening polysaccharide, starch, modified starch, reduced maltose, etc.
  • plant protein protein such as gluten, egg white, gelatin, casein, sodium glutamate, animal extract, seafood extract, protein hydrolysate, protein Food additives such as seasonings such as partially decomposed products, alkali agents (pH adjusters) such as sodium carbonate and potassium carbonate, chelating agents such as gluconate and citrate, alginic acid, citrate, fats and oils, acidulants and flavorings Etc.
  • curdling enzyme rennet
  • the form of the preparation of the present invention is not particularly limited as long as the desired effect of the present invention is obtained, and may be any of liquid, paste, granule, or powder, for example.
  • the amount of transglutaminase, protease derived from filamentous fungi, reducing agent, and other components blended in the preparation of the present invention is not particularly limited as long as the desired effect of the preparation of the present invention is obtained, and other components
  • a person skilled in the art can appropriately set the amount and the amount according to various conditions such as the type and amount, the dosage form of the preparation of the present invention, and the amount of the preparation of the present invention.
  • the mixing ratio of transglutaminase, protease derived from filamentous fungus, and reducing agent may be more than 0% by weight and less than 100% by weight with respect to the weight of the preparation of the present invention, for example, transglutaminase and filamentous fungus.
  • the content can be 0.01% to 99.99% by weight, respectively.
  • transglutaminase a protease derived from a filamentous fungus, and a reducing agent
  • the content can be 0.01% to 99.98% by weight, respectively.
  • the cheese production method can be based on a production method known per se, and is characterized in that the preparation of the present invention is used.
  • the following process can be illustrated as a manufacturing process of cheese. After the raw material milk is kept warm, lactic acid bacteria are added to the raw material milk for lactic acid fermentation, and rennet is further added to coagulate and precipitate casein molecules (coagulated milk). Thus, the milk is divided into whey and card, and the card portion becomes the original form of cheese (fresh cheese). Then, according to the kind of cheese made desired, various cheese is manufactured through a heating, an aging process, etc.
  • the addition time of the preparation of the present invention is not particularly limited as long as the desired effect of the present invention can be obtained.
  • the preparation of the present invention can be added after lactic acid fermentation at substantially the same time as the introduction of rennet.
  • the formulation of the present invention can be used in place of rennet.
  • the temperature at the time of addition of the preparation of the present invention is not particularly limited as long as the desired effect of the present invention can be obtained, and may be any temperature used in a general cheese manufacturing process, for example, 0 ° C. or more to 80 ° C. Or less, more preferably 10 ° C. or more and 60 ° C. or less.
  • the time for which the preparation of the present invention is allowed to act is not particularly limited as long as the desired effect of the present invention can be obtained. For example, it is 1 minute to 24 hours, more preferably 10 minutes to 12 hours. is there.
  • the present invention is a modified cheese production method (hereinafter simply referred to as “the production method of the present invention”), which comprises adding transglutaminase and a filamentous fungus-derived protease during the cheese production process.
  • the production method of the present invention includes the addition of a reducing agent in addition to transglutaminase and a protease derived from a filamentous fungus.
  • transglutaminase As the transglutaminase, the filamentous fungus-derived protease, and the reducing agent used in the production method of the present invention, the same as those described in the preparation of the present invention can be used.
  • the amount of transglutaminase added in the production method of the present invention is not particularly limited as long as the desired effect of the present invention is obtained.
  • the enzyme activity per gram of protein in raw milk is 0.0015 U to 1500 U.
  • it is 0.015 U or more and 150 U or less.
  • the amount of the protease derived from the filamentous fungus in the production method of the present invention is not particularly limited as long as the desired effect of the present invention is obtained.
  • the protease activity per gram of protein in the raw milk is 0.005 U or more. -30000 U or less, preferably 0.05 U or more and 3000 U or less.
  • a microbial rennet when used for a rennet intended for curdling, and the microbial rennet contains a protease derived from a filamentous fungus or is composed of a protease derived from a filamentous fungus, As long as it is within the range of the amount of protease-derived protease added, a filamentous fungus-derived protease may or may not be added separately.
  • transglutaminase and a filamentous fungus-derived protease, or transglutaminase, a filamentous fungus-derived protease and a reducing agent can be added without using a curdling enzyme such as rennet separately.
  • a cheese having the effects of the present invention can also be produced.
  • the amount of the reducing agent added is not particularly limited as long as the desired effect of the present invention is obtained.
  • the reducing agent is “reduced glutathione”.
  • the amount added is 0.00002 g or more and 2 g or less, preferably 0.0002 g or more and 0.2 g or less, per 1 g of raw material milk.
  • the reducing agent is “cysteine”
  • the amount added is from 0.000008 g to 0.8 g, and preferably from 0.00008 g to 0.08 g, per gram of raw material milk.
  • a reducing agent contains other components other than the component which contributes to a reduction
  • the transglutaminase, the protease derived from the filamentous fungus, and / or the reducing agent may be sequentially added to the raw milk, or the transglutaminase and the protease derived from the filamentous fungus may be added simultaneously. It is not particularly limited as long as the desired effect of the present invention can be obtained, such as adding a reducing agent thereafter, or adding all of them simultaneously.
  • transglutaminase, protease derived from filamentous fungi, and reducing agent may be added before or during the incubation of raw milk, before lactic acid fermentation / during lactic acid fermentation / after lactic acid fermentation, or simultaneously with the addition of rennet. It will not specifically limit as long as the desired effect of invention is acquired.
  • transglutaminase and the like can be added substantially simultaneously with the addition of rennet to the raw milk after lactic acid fermentation.
  • the present invention provides a cheese modification method (hereinafter simply referred to as “a cheese modification method”), which comprises adding a transglutaminase and a protease derived from a filamentous fungus during a cheese manufacturing process. May be referred to as “the reforming method of the present invention”).
  • the modification method of the present invention includes adding a reducing agent during the cheese manufacturing process in addition to the transglutaminase and the protease derived from the filamentous fungus.
  • transglutaminase As the transglutaminase, the protease derived from the filamentous fungus, and the reducing agent used in the modification method of the present invention, the same as those described in the preparation of the present invention can be used. Further, the addition amount of transglutaminase used in the modification method of the present invention, the addition amount of protease derived from filamentous fungi, the addition amount of reducing agent, the timing of addition thereof, etc. are the same as those explained in the production method of the present invention.
  • the conditions can be as follows.
  • Example 1 1021g of raw milk ("Pasteurized Milk” manufactured by Takashi Dairy Co., Ltd., milk protein content 3.3%, milk fat content 3.7%, non-fat milk solid content 8.4% or more) is heated to 35 ° C in a thermostatic bath, 0.036 g of lactic acid bacteria (“R-703”, manufactured by Christian Hansen) was added, and lactic acid bacteria fermentation was performed at 35 ° C. for 60 minutes. After that, add transglutaminase, protease derived from filamentous fungus, and reducing agent in the addition amount shown in Table 1, and quickly add 0.02 g of Rennet (“CHY-MAX”, manufactured by Christian Hansen) Was started. Curing was performed at 35 ° C. for 45 minutes.
  • Pasteurized Milk manufactured by Takashi Dairy Co., Ltd., milk protein content 3.3%, milk fat content 3.7%, non-fat milk solid content 8.4% or more
  • transglutaminase a transglutaminase preparation “Activa” TG (manufactured by Ajinomoto Co., Inc.) was used.
  • the protease derived from filamentous fungi is “Protease M“ Amano ”” (manufactured by Amano Enzyme Co., Ltd.), and the reducing agent is “Alomild U” (yeast extract containing 8% reduced glutathione, Kojin Co., Ltd.). Were used respectively.
  • the resulting cheese curd was cut into 2cm vertical and horizontal pieces with a metal skewer to encourage the discharge of whey.
  • the cheese curd was transferred to a strainer with a net, and whey was discharged for 4 hours at room temperature.
  • the whey was discharged so that the whey was uniformly discharged by its own weight by inverting the top and bottom of the cheese curd every 30 minutes.
  • the cheese curd was transferred to a thermostatic bath at a temperature of 22 ° C. and a humidity of 50%, and left to stand for 15 hours to obtain cheese.
  • Example 2 Next, the present inventors examined the physical property modification effect of a plurality of proteases in order to examine what kind of protease can bring about a more preferable physical property modification.
  • Fresh cheese was produced by the same production method as described in Example 1 except that transglutaminase, various proteases, and a reducing agent were added to the raw milk in the addition amounts shown in Table 3 below.
  • the yield of the obtained cheese was measured, and sensory evaluation was performed on the texture and flavor.
  • the yield measurement method and the sensory evaluation method are the same as those described in Example 1.
  • “Activa” TG manufactured by Ajinomoto Co., Inc.
  • Alomild U yeast extract containing 8% reduced glutathione, manufactured by Kojin Co., Ltd.

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  • 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

L'invention fournit une préparation pour modification du fromage qui contient une transglutaminase, et une protéase dérivée de bactérie filamenteuse.
PCT/JP2018/005209 2017-02-16 2018-02-15 Préparation pour modification du fromage WO2018151197A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018568594A JP7088030B2 (ja) 2017-02-16 2018-02-15 チーズ改質用製剤

Applications Claiming Priority (2)

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JP2017-026811 2017-02-16
JP2017026811 2017-02-16

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WO2018151197A1 true WO2018151197A1 (fr) 2018-08-23

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023033188A1 (fr) * 2021-09-06 2023-03-09 味の素株式会社 Procédé de fabrication de succédané du fromage mettant en œuvre un ferment
WO2023033187A1 (fr) * 2021-09-06 2023-03-09 味の素株式会社 Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment
WO2023228954A1 (fr) * 2022-05-24 2023-11-30 アマノ エンザイム ユーエスエー カンパニー，リミテッド Procédé de production de fromage végétal

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JPH11508448A (ja) * 1995-06-30 1999-07-27 ノボ ノルディスク アクティーゼルスカブ チーズを作るための方法
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
JP2002065158A (ja) * 2000-08-31 2002-03-05 Ajinomoto Co Inc チーズの収率向上方法
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase
WO2016136906A1 (fr) * 2015-02-26 2016-09-01 味の素株式会社 Procédé de production de fromage et préparation destinée à la reformulation du fromage
WO2017104729A1 (fr) * 2015-12-16 2017-06-22 合同酒精株式会社 Produit laitier fermenté et son procédé de fabrication

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US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
JP2002065158A (ja) * 2000-08-31 2002-03-05 Ajinomoto Co Inc チーズの収率向上方法
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase
WO2016136906A1 (fr) * 2015-02-26 2016-09-01 味の素株式会社 Procédé de production de fromage et préparation destinée à la reformulation du fromage
WO2017104729A1 (fr) * 2015-12-16 2017-06-22 合同酒精株式会社 Produit laitier fermenté et son procédé de fabrication

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023033188A1 (fr) * 2021-09-06 2023-03-09 味の素株式会社 Procédé de fabrication de succédané du fromage mettant en œuvre un ferment
WO2023033187A1 (fr) * 2021-09-06 2023-03-09 味の素株式会社 Procédé de fabrication et procédé d'amélioration de la texture de succédané du fromage mettant en œuvre un ferment
WO2023228954A1 (fr) * 2022-05-24 2023-11-30 アマノ エンザイム ユーエスエー カンパニー，リミテッド Procédé de production de fromage végétal

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JPWO2018151197A1 (ja) 2019-12-12

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