WO2022019308A1 - Fromage frais immergé dans un liquide de conservation et son procédé de production - Google Patents

Fromage frais immergé dans un liquide de conservation et son procédé de production Download PDF

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Publication number
WO2022019308A1
WO2022019308A1 PCT/JP2021/027193 JP2021027193W WO2022019308A1 WO 2022019308 A1 WO2022019308 A1 WO 2022019308A1 JP 2021027193 W JP2021027193 W JP 2021027193W WO 2022019308 A1 WO2022019308 A1 WO 2022019308A1
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Prior art keywords
cheese
fresh cheese
fresh
mass
concentration
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PCT/JP2021/027193
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English (en)
Japanese (ja)
Inventor
雅大 山田
典明 松永
浩太 奈良
公実子 小島
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株式会社明治
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Priority to JP2022538025A priority Critical patent/JPWO2022019308A1/ja
Priority to CN202180059014.9A priority patent/CN116133527A/zh
Publication of WO2022019308A1 publication Critical patent/WO2022019308A1/fr

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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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives

Definitions

  • the present invention relates to fresh cheese soaked in a preservative solution and a method for producing the same.
  • Fresh cheese specifically pasta filata cheese
  • Fresh cheese is generally prepared by adding lactic acid bacteria and rennet to raw milk to obtain cheese curd, and then using lactic acid fermentation of lactic acid bacteria to lower the pH and heat.
  • Patent Document 1 describes a method for producing keso fresco cheese in which lactic acid bacteria that produce low-level acid and high-level nisin-like antibiotics are inoculated into skim milk as a starter culture, and the cheese curd obtained by fermentation is mixed with nisin. It has been disclosed.
  • some pasta filata cheeses such as fresh mozzarella are molded after production and stored in a preservative solution to maintain freshness and shape.
  • Patent Document 2 describes a method for producing mozzarella cheese, which comprises a preservation step of immersing a predetermined amount of sodium chloride in a preservation solution without containing calcium chloride in the cheese obtained by cooling the cheese after stretching the curd.
  • Patent Document 3 discloses a method of using a storage solution containing nisin in order to suppress the growth of harmful bacteria in the storage solution of mozzarella cheese.
  • Non-Patent Document 1 describes that the standard for using nisin A for cheese (excluding processed cheese) is 12.5 ppm or less.
  • Patent Document 4 a curd obtained by adding a milk-clotting enzyme and / or an acid to milk and coagulating it is cut. After removing the whey, the cheese curd obtained by adding salt directly to the curd and further pressing and dehydrating the cheese curd having a salt content of 1 to 5% by weight is heated, stretched, molded and cooled. A method for producing a characteristic fibrous cheese is disclosed. Further, Patent Document 5 discloses, as a background technique, the concentrations of solid content, lactose, and NaCl at the start, middle, and end of the shelf life of mozzarella cheese and its storage solution. Patent Document 6 discloses a kneading machine provided with a biaxial screw used for kneading plastic foods such as butter and cheese.
  • Patent Document 1 is a cheese that is not soaked in a preservative solution.
  • Patent Document 2 discloses mozzarella cheese immersed in a preservative solution, and although harmful microorganisms can be suppressed for 30 days at a pH of 5.3 or less, when the pH is increased and reproduced under the same conditions, mozzarella has harmful microorganisms. Proliferation was observed.
  • the mozzarella that reproduced Patent Document 2 had a weak milk flavor.
  • Patent Document 3 discloses that mozzarella cheese having a high pH of 5.8 has a risk of growing harmful microorganisms, and therefore, as a response to the growth of microorganisms, pack water contains 360 IU / ml or more of nisin.
  • Non-Patent Document 1 describes that the standard for using nisin (nisin A) for cheese (excluding processed cheese) is 12.5 ppm or less, but the method for mixing it with viscous or elastic cheese is Not disclosed.
  • Patent Document 5 discloses mozzarella cheese having a lactose concentration of 2.5% by weight immediately after the production of mozzarella cheese, but does not disclose the change in flavor during storage.
  • Patent Document 6 does not disclose that it is only used for kneading plastic foods such as cheese and is suitable for foods with high viscoelasticity in which powdery additives such as bacteriocin are difficult to disperse.
  • the temperature of the cheese curd during the stretching process is about 60 ° C. It was suitable, and as a result, it was found that lactic acid bacteria survived in cheese.
  • an object of the present invention is to provide a novel fresh cheese and a method for producing the same, which have both the original sweetness of milk derived from lactose and the fermented flavor derived from lactic acid bacteria, which could not be realized by the conventional production method. It is in.
  • the following fresh cheese and the like can be provided.
  • 1. Fresh cheese soaked in a preservative solution The fresh cheese having a bacteriocin concentration of 1 to 13 ppm at any site of the fresh cheese.
  • 2. Fresh cheese soaked in a preservative solution The bacteriocin concentration at any site of the fresh cheese is 1 to 13 ppm.
  • the fresh cheese having a pH of 5.5 or more at a product temperature of 20 ° C. of the fresh cheese. 3.
  • the fresh cheese according to 1 or 2 wherein the lactose concentration in the fresh cheese is 0.3% by mass or more.
  • 4. The fresh cheese according to any one of 1 to 3, wherein the lactose concentration in the preservation solution is 1.5% by mass or less. 5.
  • the fresh cheese according to 1 or 2 wherein the spore-forming Gram-positive bacteria do not grow when stored at 10 ° C. for 10 days.
  • the fresh cheese according to 1, 2 or 6, wherein the concentration of bacteriocin in the preservation solution is 1 to 13 ppm.
  • a method for producing fresh cheese which comprises a step of adding bacteriocin to cheese curd and kneading the cheese curd.
  • a method for producing fresh cheese which includes a step of adding bacteriocin and kneading.
  • the above-mentioned production method wherein the produced fresh cheese has a pH of 5.5 or more at a product temperature of 20 ° C. 14.
  • the first fresh cheese according to one aspect of the present invention is fresh cheese soaked in a preservation solution, and is characterized in that the bacteriocin concentration at an arbitrary portion of the fresh cheese is 1 to 13 ppm. Is.
  • the fresh cheese can have both the original sweetness of milk derived from lactose and the fermented flavor derived from lactic acid bacteria.
  • lactose by containing bactose in a specific concentration range in the process of producing fresh cheese, excessive fermentation of lactic acid bacteria is suppressed and lactic acid bacteria are suppressed. Therefore, lactose can be completely prevented from being consumed, and as a result, fresh cheese can be imparted with the original sweetness of milk derived from lactose and the fermented flavor derived from lactic acid bacteria.
  • bacteriocin means an antibiotic produced by bacteria.
  • examples of the bacteriocin that can be used in the present invention include, but are not limited to, nisin, colicin, piocin, and megacin.
  • the bacteriocin is preferably nisin.
  • the arbitrary portion of fresh cheese may be any portion of fresh cheese, but does not mean only one portion. Therefore, in the present invention, the bacteriocin concentration at any site of fresh cheese does not mean that the bacteriocin concentration is 1 to 13 ppm at any one site of fresh cheese. No, preferably means that the bacteriocin concentration is 1-13 ppm in all parts of the fresh cheese. However, in order to prove that the bacteriocin concentration is 1 to 13 ppm in all parts of fresh cheese, it is theoretically necessary to take an infinite number of measurement points for the bacteriocin concentration in the three-dimensional shape of fresh cheese. Not the target.
  • the bacteriocin concentration is 1 to 13 ppm at at least two sites, one on the outer surface of the fresh cheese and the other near the center. If the bacteriocin concentration is 1 to 13 ppm at least at two points on the outer surface and near the center in the three-dimensional shape of fresh cheese, even if there is a concentration gradient in the bacteriocin concentration inside the fresh cheese, the bacteriocin will be present in all parts. It can be inferred that the thin concentration is in the range of 1 to 13 ppm.
  • the vicinity of the center means the center of the three-dimensional shape of the fresh cheese or a portion in the vicinity thereof.
  • bacteriocin concentration at any site of fresh cheese may be simply referred to as "bacteriocin concentration”.
  • the bacteriocin concentration is preferably 1 to 12 ppm, preferably 2 to 12 ppm, more preferably 1 to 11 ppm, and even more preferably 3 to 11 ppm. Further, in one aspect of the present invention, the bacteriocin concentration has, for example, a lower limit of 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, or 5.5 ppm. The upper limit may be 9, 9.5, 10, 10.5, 11, 11.5, 12, or 12.5 ppm, and these lower and upper limits may be appropriately combined into a numerical range. can.
  • the bacteriocin concentration is 1 ppm or more, the effect of suppressing lactic acid bacteria fermentation is likely to be obtained, while if the bacteriocin concentration is too high, the risk of lactic acid bacteria starter infecting phages may increase.
  • the concentration of bactiosin in fresh cheese is determined by the Ministry of Health, Labor and Welfare of Japan, "Food Additive Analysis Method in Foods” (March 30, 2000, Eika No. 15, Ministry of Health, Labor and Welfare, Food Chemistry). Amendment of June 28, 1st year of the Ordinance to the Attachment "2nd Edition Food Additive Analysis Method in Foods" (Notice of Section Manager) 3 ”(https://www.mhlw.go.jp/content/11130500/000524121.pdf) can be used for measurement.
  • nycin in fresh cheese is extracted with a methanol / water / formic acid mixed solution (5: 4: 1) and purified by a polymer solid-phase extraction column and a weak cation exchange solid-phase extraction column.
  • the analysis method shown in the examples can be mentioned.
  • the bacteriocin concentration in fresh cheese can be measured using a microbiological method such as the paper disc method.
  • the method for measuring the bacteriocin concentration in fresh cheese is not limited to the methods listed above.
  • fresh cheese refers to a type of cheese that is not aged.
  • specific examples of the fresh cheese include pasta filata cheese (mozzarella and the like).
  • the fresh cheese according to one aspect of the present invention is preferably pasta filata cheese.
  • Pasta filata cheese is a cheese that requires a pasta filata process in its manufacturing process, and the pasta filata process is a large cheese curd that is heated at an appropriate pH. Knead until there are no lumps, and knead or spread until the physical properties become smooth.
  • the fresh cheese according to one aspect of the present invention is preferably mozzarella cheese, burrata cheese, or feta cheese because it is immersed in a preservative solution.
  • the first fresh cheese according to one aspect of the present invention preferably has a lactose concentration of 0.3% by mass or more in the fresh cheese. This makes it possible to impart the original sweetness of milk derived from lactose to fresh cheese.
  • the lactose concentration in the fresh cheese is more preferably 0.4% by mass or more, and even more preferably 0.5% by mass or more.
  • the upper limit of the lactose concentration in the fresh cheese is not particularly limited, but for example, 2.0% by mass or less, 1.5% by mass or less, or 1.2% by mass. It may be as follows.
  • the lactose concentration in fresh cheese can be measured by the method described in Examples.
  • the lactose concentration in the preservation solution of the first fresh cheese according to one aspect of the present invention is preferably 1.5% by mass or less. This can prevent the preservative solution from spoiling.
  • the lactose concentration in the preservation solution is more preferably 1.2% by mass or less, and even more preferably 1.0% by mass or less.
  • the lower limit of the lactose concentration in the preservation solution is not particularly limited, but is, for example, 0.4% by mass or more, 0.2% by mass or more, or 0% by mass. You may.
  • the first fresh cheese according to one aspect of the present invention preferably has a pH of 5.0 or higher at a product temperature of 20 ° C. after 30 days of storage. As a result, it can be used as an index of the fermentation state by lactic acid bacteria after 30 days of storage, and the consumption of lactose due to excessive fermentation of lactic acid bacteria can be suppressed.
  • the pH of the fresh cheese after 30 days of storage at a product temperature of 20 ° C. is more preferably 5.1 or more, and even more preferably 5.2 or more. preferable.
  • the upper limit of the pH of the fresh cheese after 30 days of storage at a product temperature of 20 ° C. is not particularly limited, but for example, 6.0 or less, 5.8 or less, or 5. It may be 6 or less.
  • “30 days after storage” means 30 days after the start of refrigerated storage (10 ° C. or lower, for example, 10 ° C.) in the storage solution immediately after producing fresh cheese.
  • “preservation 10 days” means storage for 10 days after starting refrigerated storage (10 ° C or lower, for example, 10 ° C) in a storage solution immediately after producing fresh cheese.
  • “30 days after storage for an arbitrary period” means not only the case where the starting point is immediately after the production of fresh cheese as described above, but also any one during the best-by date of the fresh cheese. It means even after 30 days.
  • “preservation for 10 days for an arbitrary period” means not only the case where the starting point is immediately after the production of fresh cheese as described above, but also the storage for 10 days starting from any of the expiration dates of the fresh cheese. ..
  • the second fresh cheese according to one aspect of the present invention is fresh cheese soaked in a preservation solution, wherein the bacteriocin concentration at an arbitrary portion of the fresh cheese is 1 to 13 ppm, and the product of the fresh cheese. It is characterized in that the pH at a temperature of 20 ° C. is 5.5 or more.
  • the fresh cheese of the present invention has an excellent microbiological storage property even though it has a low acidity because the pH at a product temperature of 20 ° C. is as high as 5.5 or more.
  • the preservation of fresh cheese is carried out by incorporating bacteriocin in a specific concentration range in the fresh cheese in a well-dispersed manner in the process of producing the fresh cheese. It can suppress the growth of unwanted microorganisms, specifically spore-forming Gram-positive bacteria.
  • a method of reducing spore-forming bacteria in milk by centrifugal sterilization a method of suppressing the growth of microorganisms and the germination of spore-forming bacteria by reducing the product pH and water activity, using preservatives, and reducing the storage temperature, etc.
  • UHT ultra-high heat sterilization
  • microorganisms that survive in cheese and need to be controlled include Bacillus cereus and Clostridium, which are food poisoning bacteria. These microorganisms form spores and do not die even under heating conditions such as 100 ° C. for 30 minutes.
  • the present inventors completely suppressed the growth of microorganisms under the storage condition of 10 ° C., which is the upper limit of the distribution temperature in Japan, without control by reducing the product pH and water activity, and using preservatives and shelf life improvers. I found that I could not do it as an issue.
  • microbiological preservation means that when fresh cheese is preserved, the growth of unwanted microorganisms can be suppressed.
  • undesired microorganisms include Bacillus spp. (Bacillus cereus, Clostridium perfringens, etc.), Clostridium spp. (Clostridium botulinum, Clostridium perfringens, etc.), which are spore-forming gram-positive bacteria and food poisoning bacteria.
  • a second aspect of the present invention is that spore-forming Gram-positive bacteria do not grow, preferably when stored at 10 ° C. for 10 days, more preferably when stored at 10 ° C. for 43 days.
  • Another aspect of the second aspect of the invention is that spore-forming Gram-positive bacteria do not grow, preferably when stored at 15 ° C. for 5 days.
  • the spore-forming Gram-positive bacteria are not enriched by storing at 10 ° C. for 10 days or at 15 ° C. for 5 days for each period starting from any range within the best-by date.
  • the second fresh cheese according to one aspect of the present invention preferably has a bacteriocin concentration of 1 to 13 ppm in the preservation solution. This makes it possible to improve the microbiological preservation of cheese and the preservation solution.
  • the bacteriocin concentration in the preservation solution is more preferably 1 to 10 ppm, more preferably 1 to 8 ppm, and more preferably 2 to 4 ppm. Even more preferable.
  • the second fresh cheese according to one aspect of the present invention preferably has a sodium chloride concentration of 0.01 to 5% by mass in the preservation solution. This makes it possible to prevent changes in flavor.
  • the sodium chloride concentration in the preservation solution is more preferably 0.05 to 3% by mass, and even more preferably 0.1 to 1% by mass. preferable.
  • the second fresh cheese according to one aspect of the present invention preferably has a water content of 50 to 68% by mass in the cheese.
  • the texture as fresh cheese can be made suitable. Further, for example, it may be 55 to 65% by mass or 57 to 63% by mass.
  • the first and second fresh cheeses according to one aspect of the present invention can be produced by the method for producing fresh cheese, which is one aspect of the present invention described later.
  • the first method for producing fresh cheese which is one aspect of the present invention (hereinafter, also referred to as "the first method for producing the present invention”), includes a step of adding bacteriosine to a cheese curd and kneading the cheese curd. It is characterized by.
  • the bacteriocin can be uniformly dispersed in the produced fresh cheese.
  • the second method for producing fresh cheese which is one aspect of the present invention (hereinafter, also referred to as "second production method of the present invention"), comprises a step of adding bacteriosine to a cheese curd and kneading the cheese curd. It is characterized in that the pH of the produced fresh cheese at a product temperature of 20 ° C. is 5.5 or more.
  • the bacteriocin in the second production method of the present invention, by adding bacteriocin to cheese curd and kneading it in the kneading step, the bacteriocin can be uniformly dispersed in the produced fresh cheese. As a result, it is possible to produce fresh cheese having a low acidity because the pH at a product temperature of 20 ° C. is as high as 5.5 or more, and having excellent microbiological preservation.
  • cheese curd may be produced by adding lactic acid bacteria to raw milk and fermenting it, or rennet (milk curd enzyme) may be added to raw milk. It may be added and manufactured. Alternatively, fermentation with lactic acid bacteria and rennet may be used in combination. Further, the cheese curd may be produced by adding an acid to the raw milk, or may be produced by adding an acid and rennet to the raw milk.
  • rennet milk curd enzyme
  • any step of the production method in addition to bactiosin, a milk sugar raw material (milk sugar preparation, or permeate powder, skim milking)
  • a milk sugar raw material milk sugar preparation, or permeate powder, skim milking
  • Foods containing lactose such as powdered milk, raw milk, sterilized milk, skim milk, food materials or food additives
  • food seasonings spices and the like
  • examples of the food seasoning include dry salt and the like.
  • the kneading step can be carried out by using means known in the art.
  • the kneading step is preferably performed using a commercially available kneader, more preferably a kneader equipped with a twin-screw.
  • a kneader include a direct steam heating type twin-screw auger screw kneader (Coperion manufactured by Almac) and the like.
  • the raw milk that can be used in the present invention is not particularly limited as long as it is used in the art, and examples thereof include animal milk such as milk, sheep milk, buffalo milk, and goat milk.
  • the lactic acid bacterium that can be used in the present invention is not particularly limited as long as it is used in the art, and is commercially available.
  • the bacteriocin that can be used in the present invention is not particularly limited as long as it is used in the art, and is preferably nisin, which is commercially available.
  • the step of immersing the cheese curd in the preservative solution may be included after the kneading step.
  • the preservative solution plays a role of maintaining the shape and texture of fresh cheese and preventing spoilage.
  • the components of the preservation solution are not particularly limited.
  • water (salt water) to which sodium chloride, calcium chloride or the like is added is typical, but other raw materials can also be added.
  • the preservative solution may contain whey (containing lactose), a lactose raw material, or the like for the purpose of imparting a milk flavor.
  • Example 1-1 The raw milk was sterilized by heating, cooled to 36 ° C., and 10% lactic acid was added so that the pH became 6.0. Then, a freeze-concentrated lactic acid bacterium starter (manufactured by Chr. Hansen) was added to a concentration of 200 U / 1000 L, and pre-ripening culture was carried out for 30 minutes. Next, rennet (manufactured by RENCO (New Zealand)) was added so as to be 31 ppm, and the mixture was allowed to stand for 40 minutes to form a cheese curd, cut into a cube having a side of 7 mm, and then stirred for 30 minutes. After that, the whey was drained and a cheese curd was obtained.
  • a freeze-concentrated lactic acid bacterium starter manufactured by Chr. Hansen
  • rennet manufactured by RENCO (New Zealand)
  • the obtained cheese curd was deposited while keeping it at 36 ° C. to bring the pH to 5.2.
  • the cheese curd was stirred and mixed in a steam atmosphere using a direct steam heating type twin-screw auger screw kneader (manufactured by Almac) to about 60 ° C. Heated to reach.
  • dry salt is used so that the salt concentration is 0.6% by mass with respect to the final cheese volume
  • nisin preparation manufactured by Saneigen FFI
  • Aqueous solutions of the above were added respectively.
  • the mozzarella cheese was prepared by performing a stretching treatment and a mixing treatment for 10 minutes using the same kneader, then formed into a round shape and cooled.
  • the molded mozzarella cheese was placed in a preservative solution equal to the mass of cheese and refrigerated at 10 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 59.6% by mass.
  • the water content in the cheese was measured by the mixed sand drying method (the same applies to the following Examples and Comparative Examples).
  • Example 1-2 Mozzarella cheese was prepared and molded in the same manner as in Example 1-1, placed in a preservative solution having an equal volume to the mass of cheese, and refrigerated at 10 ° C. Unlike Example 1-1, the preservation solution was a 0.5% by mass sodium chloride aqueous solution to which whey was added so that the lactose content in the preservation solution was 0.5% by mass. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.6% by mass.
  • Example 1-3 In Example 1-1, lactose was used so that the concentration was 0.5% by mass, dry salt was used so that the salt concentration was 0.6% by mass, and the nisin concentration was 3 mg with respect to the final cheese volume.
  • Mozzarella cheese was prepared and molded in the same manner as in Example 1-1, except that an aqueous solution of a nisin preparation (manufactured by San-Ei Gen FFI) was added so as to be / kg (3 ppm). It was placed in an equal amount of a storage solution and stored refrigerated at 10 ° C.
  • Example 1-1 whey was added to the preservation solution so that the lactose content in the preservation solution was 0.5% by mass, and 0.5% by mass of lactose was further added, resulting in 0.5% by mass chloride. It was an aqueous solution of sodium. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.4% by mass.
  • Example 1-4 In Example 1-1, the obtained cheese curd was deposited while keeping the temperature at 36 ° C. to reach the pH of 5.4, and the nisin concentration was 8 mg / kg with respect to the final cheese yield.
  • Mozzarella cheese was prepared and molded in the same manner as in Example 1-1, except that an aqueous solution of a nisin preparation (manufactured by Saneigen FFI) was added so as to be (8 ppm), and the amount of cheese was stored in the same amount as the cheese mass. It was placed in a liquid and stored refrigerated at 10 ° C.
  • the preservation solution was a 0.5% by mass sodium chloride aqueous solution to which whey was added so that the lactose content in the preservation solution was 0.5% by mass.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 59.7% by mass.
  • Example 1-5 In Example 1-1, the obtained cheese curd was deposited while keeping the temperature at 36 ° C. to reach the pH of 5.4, and the salt concentration was 0.7 with respect to the final cheese yield. Examples except that a dry salt was added so as to be mass%, and an aqueous solution of a nisin preparation (manufactured by San-Ei Gen FFI) was added so that the nisin concentration was 9.5 mg / kg (9.5 ppm). Mozzarella cheese was prepared and molded in the same manner as in 1-1, placed in a preservative solution having the same amount as the cheese mass, and stored refrigerated at 10 ° C.
  • a dry salt was added so as to be mass%
  • an aqueous solution of a nisin preparation manufactured by San-Ei Gen FFI
  • Mozzarella cheese was prepared and molded in the same manner as in 1-1, placed in a preservative solution having the same amount as the cheese mass, and stored refrigerated at 10 ° C
  • the preservation solution was a 0.7% by mass sodium chloride aqueous solution to which whey was added so that the lactose content in the preservation solution was 0.5% by mass.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 60.5% by mass.
  • Example 1-1 mozzarella cheese was prepared and molded in the same manner as in Example 1-1, except that the aqueous solution of the nisin preparation was not added, and the mozzarella cheese was placed in a storage solution equal to the mass of cheese. It was stored refrigerated at 10 ° C. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.5% by mass.
  • Comparative Example 1-2 Mozzarella cheese was prepared and molded in the same manner as in Comparative Example 1-1, placed in a preservative solution having an equal volume to the mass of cheese, and refrigerated at 10 ° C. Unlike Comparative Example 1-1, the preservation solution was a 0.5% by mass sodium chloride aqueous solution to which whey was added so that the lactose content in the preservation solution was 0.5% by mass. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.0% by mass.
  • Comparative Example 1-3 The raw milk was sterilized by heating, cooled to 36 ° C., and 10% citric acid was added so that the pH became 5.6. Next, rennet (manufactured by RENCO (New Zealand)) was added so as to be 31 ppm, and the mixture was allowed to stand for 20 minutes to form a cheese curd, cut into a cube having a side of 7 mm, and then stirred for 30 minutes. After that, the whey was drained and a cheese curd was obtained. The obtained cheese curd was deposited while keeping it warm at 36 ° C. and held for 30 minutes.
  • rennet manufactured by RENCO (New Zealand)
  • lactose content (% by mass) was measured for cheese 1 day, 14 days, and 30 days after the start of storage.
  • "F-kit lactose / D-galactose” (manufactured by JK International Co., Ltd.) was used for the measurement, and the measurement method was based on the measurement method of the kit. The results are shown in Table 1.
  • Fermented flavor derived from lactic acid bacteria is felt quite strongly. 4 points: The fermented flavor derived from lactic acid bacteria is slightly strong. 3 points: Fermented flavor derived from lactic acid bacteria can be felt. 2 points: The fermented flavor derived from lactic acid bacteria is felt to be slightly weak. 1 point: No fermented flavor derived from lactic acid bacteria is felt.
  • the mozzarella cheeses of Examples 1-1 to 1-5 to which nisin was added when kneading the cheese curd all had a good milk-derived sweetness and lactic acid bacteria from 1 to 30 days after the start of storage.
  • the fermented flavor of the origin was felt well.
  • Example 2-1 Material milk was cooled to heated pasteurized after 36 ° C., a heat shock treatment the spores (Bacillus cereus) Been solution for 10 minutes at 80 ° C., and cfu / g of 10 2 orders in the cheese as a final product It was added so as to be. Next, after adding 10% citric acid so that the pH becomes 5.6, rennet (manufactured by RENCO (New Zealand)) is added so as to be 30 ppm, and the mixture is allowed to stand for 30 minutes to form cheese curd. After cutting into a cube having a side of 7 mm, the mixture was stirred for 30 minutes. After that, the whey was drained and a cheese curd was obtained.
  • rennet manufactured by RENCO (New Zealand)
  • the obtained cheese curd was deposited while keeping it warm at 36 ° C., the curds were bound to each other, and the cheese curd was cut into cubes having a side of 1 cm.
  • This cheese curd was heated to about 60 ° C. using a direct steam heating type twin-screw auger screw kneader (manufactured by Almac) while stirring and mixing in a steam atmosphere.
  • dry salt is used so that the salt concentration is 0.6% by mass with respect to the final cheese volume
  • nisin preparation manufactured by Saneigen FFI
  • Aqueous solutions of the above were added respectively.
  • a stretching treatment and a mixing treatment were performed for 10 minutes to prepare mozzarella cheese, which was then shaped into a round shape and cooled.
  • the molded mozzarella cheese was immersed in a storage solution having the same amount as the cheese mass and stored at 10 ° C or 15 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution containing 3 mg / kg (3 ppm) nisin.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 60.2% by mass.
  • Example 2-2 In Example 2-1 except that an aqueous solution of a nisin preparation (manufactured by Saneigen FFI) was added so that the nisin concentration was 8 mg / kg (8 ppm) with respect to the final cheese volume.
  • Mozzarella cheese was prepared and molded in the same manner as in Example 1, placed in a storage solution equal to the mass of cheese, and stored at 10 ° C. or 15 ° C. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 58.8% by mass.
  • Example 2-3 In Example 2-1, 10% citric acid was added so that the pH became 5.4 before adding rennet (manufactured by RENCO (New Zealand)), and the final cheese yield was increased.
  • Mozzarella cheese was prepared in the same manner as in Example 2-1 except that an aqueous solution of a nisin preparation (manufactured by Saneigen FFI) was added so that the nisin concentration was 8.5 mg / kg (8.5 ppm). , Molded, placed in a storage solution equal to the mass of cheese and stored at 10 ° C or 15 ° C. The appearance of the obtained mozzarella cheese was good. The water content in the cheese immediately after production was 59.7% by mass.
  • Example 2-1 Comparative Example 2-1
  • mozzarella cheese was prepared and molded in the same manner as in Example 2-1 and placed in a storage solution equal to the mass of cheese. Stored at ° C or 15 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution containing 3 mg / kg (3 ppm) nisin.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 60.0% by mass.
  • Comparative Example 2-2 Mozzarella cheese was prepared in the same manner as in Comparative Example 2-1.
  • the molded mozzarella cheese was immersed in a storage solution equal to the mass of the cheese and stored at 10 ° C. or 15 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution containing 12 mg / kg (12 ppm) nisin.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 60.0% by mass.
  • Comparative Example 2-3 Material milk was cooled to heated pasteurized after 36 ° C., a 80 ° C. spores subjected to heat shock for 10 min at (Bacillus cereus) solution, and cfu / g of 10 2 orders in the cheese, which is the final product It was added so as to be. Next, 0.7% of glucono delta lactone (GDL) was added, then rennet (manufactured by RENCO (New Zealand)) was added to 90 ppm, and the mixture was allowed to stand for 30 minutes to form a cheese curd. Was cut into 7 mm cubes and then stirred for 30 minutes. After that, the whey was drained and a cheese curd was obtained.
  • GDL glucono delta lactone
  • the obtained cheese curd was deposited while being kept warm at 36 ° C., the curds were bound to each other, and the card pH was lowered to 5.4.
  • dry salt was added so that the salt concentration was 0.6% by mass with respect to the final cheese volume, and water was added for the purpose of adjusting the water content.
  • the mozzarella cheese was prepared by performing a stretching treatment and a mixing treatment for 10 minutes using the same kneader, then formed into a round shape and cooled.
  • the molded mozzarella cheese was immersed in a storage solution having the same amount as the cheese mass and stored at 10 ° C or 15 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution containing 12 mg / kg (12 ppm) nisin.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 59.9% by mass.
  • Comparative Example 2-4 Material milk was cooled to heated pasteurized after 36 ° C., a heat shock treatment the spores (Bacillus cereus) Been solution for 10 minutes at 80 ° C., and cfu / g of 10 2 orders in the cheese as a final product It was added so as to be. Next, after adding 0.8% of glucono delta lactone (GDL), rennet (manufactured by RENCO (New Zealand)) was added to 90 ppm, and the mixture was allowed to stand for 30 minutes to form a cheese curd. Was cut into 7 mm cubes and then stirred for 30 minutes. After that, the whey was drained and a cheese curd was obtained.
  • GDL glucono delta lactone
  • rennet manufactured by RENCO (New Zealand)
  • the obtained cheese curd was deposited while being kept warm at 36 ° C., the curds were bound to each other, and the curd pH was lowered to 5.3.
  • the cheese curd was heated to about 60 ° C. while stirring and mixing in a steam atmosphere using a direct steam heating type twin-screw auger screw kneader (manufactured by Almac).
  • dry salt was added so that the salt concentration was 0.6% by mass with respect to the final cheese volume, and water was added for the purpose of adjusting the water content.
  • the mozzarella cheese was prepared by performing a stretching treatment and a mixing treatment for 10 minutes using the same kneader, then formed into a round shape and cooled.
  • the molded mozzarella cheese was immersed in a storage solution having the same amount as the cheese mass and stored at 10 ° C or 15 ° C.
  • the storage solution is a 0.5 mass% sodium chloride aqueous solution containing 12 mg / kg (12 ppm) nisin.
  • the appearance of the obtained mozzarella cheese was good.
  • the water content in the cheese immediately after production was 60.3% by mass.
  • the change in flavor with time was measured.
  • the water content (% by mass) contained in the cheese was measured by a mixed sand drying method.
  • the nisin concentration (ppm) was quantified and quantified by extracting nisin in fresh cheese with an aqueous solution of methanol containing formic acid and using a liquid chromatograph tandem mass spectrometer (LC-MS / MS). Details are shown in (1) to (4).
  • Fresh cheese is extracted with a 70% aqueous methanol solution containing formic acid.
  • the centrifugal supernatant of (2) is filtered through a 0.2 micrometer filter.
  • the acidity intensity was evaluated for cheese 1 day, 14 days, and 30 days after the start of storage. The evaluation was carried out by a panel specializing in mozzarella cheese by five people, and the cheese was eaten and the sourness intensity was determined as a consensus to be "weak”, "normal” or “strong”. Prior to the evaluation, the panels shared the three levels of "weak”, “normal”, and “strong” sourness strength, and how strong the sourness should be in order to raise the standard by one level. If the acidity is strong, it means that it is not suitable for the flavor of fresh cheese. The results are shown in Table 2.
  • the mozzarella cheeses of Examples 2-1 to 2-3 were all rated by a panel of five people for "sweetness derived from milk” and "fermented flavor derived from lactic acid bacteria” from 1 day to 30 days after the start of storage. The average value was 3 points or more, and the flavor was good. Further, the mozzarella cheeses of Examples 2-1 to 2-3 were stored for 10 days at any time during the expiration date, and the "sweetness derived from milk” and the "fermented flavor derived from lactic acid bacteria” were obtained by 5 persons. The average score of the panel was 3 points or more, and the flavor was good.

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  • Polymers & Plastics (AREA)
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Abstract

L'invention concerne un fromage frais immergé dans un liquide de conservation, la concentration en bactériocine dans n'importe quelle partie du fromage frais étant de 1-13 ppm.
PCT/JP2021/027193 2020-07-20 2021-07-20 Fromage frais immergé dans un liquide de conservation et son procédé de production WO2022019308A1 (fr)

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US20110117241A1 (en) * 2008-11-14 2011-05-19 Kraft Foods Global Brands Llc Method of Making Fresh Cheese with Enhanced Microbiological Safety
JP2011223991A (ja) * 2010-03-31 2011-11-10 Morinaga Milk Ind Co Ltd モッツァレラチーズの製造方法
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