JP3370815B2 - Natural cheese and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natural cheese containing a large amount of free amino acids having a sweet taste and a method for producing the same. The natural cheese of the present invention, which is aged under oxygen deficiency, is a highly palatable cheese having a completely different flavor from conventional natural cheese.

[0002] In Japan, the consumption of natural cheese tends to increase, and it has recently been reported that the consumption of natural cheese exceeds that of processed cheese. Among them, Camembert cheese is a cheese wrapped in velvety white mold, has a smooth and smooth creamy texture and a smooth taste, and is a cheese with a particularly high tendency of increasing consumption. Camembert cheese is reported to be produced in the French style in the following manner. That is, after sterilizing the raw material milk and cooling it, solidify the milk by adding a starter and rennet, cut the solidified milk card, hold the cut card for a certain period of time, put it in a hoop and put the card and whey. Completely separate, P.
camemberti, or sprayed with a suspension containing P. candidum spores on the surface, then immersed in a salt solution to add salt,
This is a method in which the surface is dried in a drying chamber at a temperature of 14 ° C and a relative humidity of 75% for 1 to 2 days, and then aging is performed in a aging chamber at a temperature of 14 ° C and a relative humidity of 95% [F. Kosikowski: Cheese and ferme.
nted milk foods, second edition, p.342-345 (198
2)]. Camembert cheese produced by this method has white mold on the surface of the cheese from the third day of ripening, and 10
When the day has passed, aging progresses from the surface, and the aged portion changes from a hard card-like structure to a paste-like structure. When aged for a further 30 to 40 days, the aged paste-like portion progresses to the center, and the flavor becomes characteristic of Camembert cheese, giving a generally flat flavor.

[0003]

Camembert cheese is a kind of cheese that is easily ingested by many people because it has a flat flavor. On the other hand, natural cheese having a novel flavor is desired. The present inventors have variously studied the flavor of natural cheese, in the aging process of producing natural cheese, by oxygen deficiency, it is possible to obtain a cheese having a completely different flavor from conventional natural cheese. The present invention has been completed and the present invention has been completed. That is, an object of the present invention is to provide a natural cheese prepared by mold having a unique flavor.

[0004]

The present invention has a solid content of 100.
It is a natural cheese characterized by containing sweet free amino acids of 250 mg or more of serine, 410 mg or more of glutamine, 380 mg or more of proline, 130 mg or more of glycine, and 160 mg or more of alanine per g. Also,
In the present invention, the above cheese is a mold-type surface-aged natural cheese. Further, the present invention is a method for producing natural cheese, which comprises aging the cheese during oxygen deficiency during the maturing of the above natural cheese. Further, the present invention is the above-mentioned method for producing natural cheese, which comprises growing molds and then aging them under oxygen deficiency. Further, the present invention is
The method for producing a natural cheese is characterized in that the cheese is aged for 5 days or more under oxygen deficiency at any time after the 10th day from the beginning of aging.

The present invention will be described in detail below. Of the present invention
Natural cheese with a new flavor is made from milk
After sterilization, add rennet and lactic acid bacteria starter to it.
After adding and solidifying to generate a card, the card and whey
-Separate and spray a suspension containing mold spores
The curd under oxygen deprivation for a certain period during the aging period.
It is produced by aging. The present invention
The dairy ingredients used in are milk such as milk, goat milk, and sheep milk.
And the milk whose fat ratio is adjusted to 1.0-3.0% is used.
It This milk is sterilized according to the usual method, then rennet and lactic acid bacteria
Add starter. As lactic acid bacteria that can be used,
Treptococcus lactis (Streptococcus lacts),
Sleptococcus cremoris(S.cremoris), Strep
Tococcus diaceti lactis(S.diacetylactis),
Streptococcus thermophilus(S. thermophilu
s), Streptococcus durans(S.durance),
Treptococcus faecalis(S.faecalis), Strep
Tococcus citrobolus(S.citrovorus), Strepto
Coccus paracitrobolus(S.paracitrovorus), Roy
Conostock Citrovolum(Leuconostoc citrovoru
m), Leuconostok Dextranicum(L.dextranic
um), Leuconostoc Cremorris(L.cremoris)Etc.
One or more of these lactic acid bacteria are used.
Be done. In addition, as a fungus body that forms mold spores,
Syrium case column(Penicililum caseicolum), Bae
Nishirum Camembert(P.camemberti), Penis
Ryumu Rock Forty(P.roqueforti), Mucor
  Racemosus(Mucor racemosus) Etc.
Wear.

As described above, when rennet and a lactic acid bacterium starter are added to milk to solidify the milk to produce curd, according to a conventional method, curd cutting, discharge of whey after filling the curd with mold, seasoning by salting are performed. Although the steps of spraying a suspension containing mold spores and aging the curd are carried out, in the present invention, aging is carried out in the absence of oxygen. Aging is carried out for about 30 to 50 days under the atmosphere of a temperature of 10 to 20 ° C. and a humidity of 75 to 95%, depending on the type of cheese, as in the case of producing normal natural cheese. 10 after starting aging
On the day, mold grows and reaches a saturated state to form a mat (hereinafter referred to as mold mat). In the present invention, after the formation of this mold, preferably after 2 to 3 days after formation of the mold, it is aged under oxygen deficiency for 5 days or more, preferably 10 days to 30 days.

In the above ripening, taking Camembert cheese as an example, ripening proceeds during the ripening in the presence of oxygen, and pasting proceeds from the surface to the inside, but ripening occurs in the absence of oxygen. When starting, the pasting of the curd is stopped, and the center of the cheese remains curd-like and does not change. Upon further aging under oxygen deficiency, the curd in the central part becomes more flexible, and at the same time, the amount of free amino acids in the sweet type increases in the paste-like part and the curd-like part. When aged in the presence of oxygen as described above, the curd is made into a paste, and when aged in the absence of oxygen, the pasting stops and remains as a card, so by changing the aging period in the presence of oxygen, the pasted portion And the amount of card-shaped part can be adjusted. Further, the amount of the free amino acid in the sweetening system also changes due to the change in the amount of the pasted portion and the curd-like portion, so that the flavor of the obtained natural cheese also differs. If the aging period under oxygen deficiency is less than 5 days, the amount of free amino acids in sweetness does not increase to the target amount,
Since the flavor does not change, it is preferable to ripen for 5 days or more in the absence of oxygen.

The natural cheese obtained as described above forms a mold matte, and the pasted portion and the curd-like portion inside are 250 m of serine per 100 g of solid content.
g or more, glutamine 410 mg or more, proline 380 m
g or more, glycine 130 mg or more, and alanine 1
It becomes a cheese containing 60 mg or more of a sweetened free amino acid. In addition, the upper limit of the amount of free amino acids in the sweetening system is
Although it varies depending on the period of aging under oxygen deficiency, in order to obtain a preferable flavor, the amount of serine is 400 mg or less, glutamine is 500 mg or less, proline is 450 mg or less, glycine is 250 mg or less, and alanine is 280 mg or less, per 100 g of solid content. When ripened so as to give a cheese having a novel flavor. The types of natural cheese to which the production method of the present invention can be applied include Camembert cheese, blue cheese, roquefort cheese, stilton cheese, gorgonzola cheese, limberger cheese, and livaro cheese. The method of the invention to these natural cheese, ie, by aging in an oxygen deficient during aging, may be the flavor conventional possessed by these Na Churaruchizu obtain natural cheese having a completely different novel flavors.

In the present invention, the following method can be used for aging the curd in an oxygen-deficient state during aging. Aging method In which the inside or inside of the container filled with curd is replaced with oxygen by gas such as nitrogen gas, carbon dioxide gas, argon gas, etc., and aged, the curd is put in a gas barrier container and aged.
Since the mold consumes oxygen in the container and significantly reduces the oxygen concentration, there is a method of aging in a state of oxygen deficiency after a certain period of time, a method of putting an oxygen absorber and curd in a gas barrier container and aging. . The gas barrier container is a plastic container made of one or more materials such as polyvinylidene chloride, ethylene vinyl alcohol copolymer, polyacrylonitrile, nylon, or a metal or glass container. is there. Further, materials such as polypropylene and polyethylene, which do not have a perfect gas barrier property, can be used in the same manner as the above materials as long as they have a certain thickness and bring about an oxygen deficiency state. .

A test example for confirming the effects of the present invention will be shown below, and a specific description will be given by giving examples.

[Test example]

Test Example 1 Card preparation French style [F. Kosikowski: Cheese and fermented
Milk foods, second edition, p.342-345 (1982)], sterilize the raw material milk adjusted to a fat content of 3%, and add Streptococcus lactis to it .
, A lactic acid bacterium starter consisting of a mixed strain of S. cremoris ( 2.0%) and a titer of 1500
0.01% rennet of 0 was added to solidify the milk.
The curd produced by this coagulation was cut into a 25 mm square and held for about 1 hour, and then filled in a hoop to eliminate whey. After removing the whey and holding it for about 1 hour, remove it from the hoop and remove the penicillium camembert (P.camembert).
The spore dispersion i) was uniformly sprayed on the surface of the curd and further dipped in a brine of 23% saline solution to prepare a cheese curd. Aging of cheese The cheese curd prepared above has a temperature of 14 ° C and a humidity of 75%.
Was dried for 1 day in the drying chamber of No. 1 and aged for 13 days in the aging chamber having a temperature of 14 ° C. and a humidity of 95%. The cheese was placed in a gas barrier packaging container, filled with nitrogen gas, sealed, and aged at a temperature of 6 to 8 ° C. for a further 17 days. The oxygen concentration in the container was 2.55% when the aging was started by filling it with nitrogen gas, but it was 0.29% on the 17th day. Further, the other test samples were further aged under oxygen deficiency and measured for oxygen concentration. At 50 days, the oxygen concentration was 0.31% and the carbon dioxide gas concentration was 26.4%.

Test Example 2 Measurement of Sweet Free Amino Acid The amount of sweet free amino acid per 100 g of cheese solid content at the first month of ripening shown in Test Example 1 (ripening period under oxygen deficiency: 17 days) was measured. As a control, Test Example 1
Cheese curd prepared in 1.
The amount of free amino acids in the sweetness of the cheese obtained after aging for one month was also measured. The results are shown in Table 1. The measurement of the sweetness-based free amino acid concentration was carried out by dispersing and dissolving cheese in water and measuring the amino acid content of the solution with an amino acid analyzer.
In addition, in the table, the stimulus threshold value (amount of water that can be tasted is 1
(Expressed as mg in 00 g) is also shown.

[0012]

[Table 1]

As is clear from Table 1, the amount of sweetener free amino acids per 100 g of solid content of cheese is higher than that of the control for all seven types. In particular, serine, glutamine, proline, glycine, and alanine, which have a strong flavor, are more than that in comparison with the control and stimulation thresholds, and the natural cheese of the present invention is a cheese having an unprecedented flavor. I understand.

The change in flavor during the period of aging under oxygen deficiency was also investigated. On the fifth day after aging under oxygen deficiency, unripe Camembert cheese, Emmental cheese and Griere cheese were added. The flavor of Camembert cheese disappears after 10 days, and the flavor of Emmental cheese completely different from that of conventional Camembert cheese and the flavor of Gliere cheese are mixed in sweetness. It changed into a flavor, and after one month, this flavor became the strongest, and it became a completely new flavored cheese that was not possible with conventional cheese. As shown in Table 1, the origin of the sweet taste is judged to be due to the change in the amount of the free amino acids in the sweet taste. As it matured further, it changed into a sharp blue cheese-like flavor.

In addition, the change in the structure was such that, in the initial stage (the 5th day) when ripening was started under oxygen deficiency, it was ripened as Camembert cheese, that is, the lower side of the mold mat had a paste-like smooth texture. So, the inside was a hard tissue as it was as a curd, but when the ripening progressed under oxygen deficiency and the sweet flavor was generated, the paste-like part under the mold mat did not change, but the internal card The part has become a little softer. However, even if it became soft, it did not become paste-like on the surface, but remained soft like a card. When Kabimat started to mature under oxygen deficiency, it had a white velvety characteristic of Camembert cheese, but as it matured, it became slightly brittle and its color changed to slightly yellow.

[0016]

【Example】

Example 1 40 kg of raw material milk adjusted to a fat content of 3% was sterilized at 72 ° C. for 16 seconds, and a lactic acid bacterium ( Streptococcus lactis ) starter was 2.0% and a rennet having a titer of 15,000 was 0.0.
1% was added to solidify the milk. The curd produced by this coagulation was cut into a 25 mm square and held for about 1 hour, and then filled in a hoop to eliminate whey. After removing the whey and holding for about 1 hour, remove from the hoop, spray a dispersion of spores of Penicillium camemberti (P.camemberti) evenly onto the surface of the curd, and further immerse in a brine of 23% saline solution, A cheese curd was prepared. The cheese curd prepared above is dried in a drying room at a temperature of 14 ° C and a humidity of 75% for 1 day, and aged for 13 days in an aging room at a temperature of 14 ° C and a humidity of 95%, and then the cheese is packed with a gas barrier property. The mixture was placed in a container, filled with carbon dioxide gas, sealed, and aged at a temperature of 6 to 8 ° C. for another 17 days. The sweetness free amino acid content of this natural cheese is 250 mg of serine, 410 mg of glutamine, and 3 proline per 100 g of solid content.
80 mg, glycine 130 mg, and alanine 180
It contained mg.

Example 2 30 kg of raw material milk adjusted to have a fat content of 2.8% was heated at 75 ° C. for 15 minutes.
It was sterilized for 2 seconds, and 2.2% of lactic acid bacterium (S. cremoris) starter and 0.01% of rennet having a titer of 15,000 were added to coagulate the milk. The curd produced by this coagulation was cut into a 25 mm square and held for about 1 hour, and then filled in a hoop to eliminate whey. After removing the whey for about 1 hour and removing it from the hoop, a dispersion of spores of Penicillium camemberti (P.camemberti) was evenly sprayed on the surface of the curd, and further immersed in brine of 23% saline solution, A cheese curd was prepared. The prepared cheese curd was dried in a drying room at a temperature of 14 ° C. and a humidity of 75% for 1 day and then aged in a maturing room at a temperature of 14 ° C. and a humidity of 95% for 13 days, and then the cheese was removed into a gas barrier packaging container. Put it together with an oxygen agent and seal it.
Aged for days. The amount of sweet free amino acids in this natural cheese was 260 mg of serine, 410 mg of glutamine, 390 mg of proline, and 15 of glycine per 100 g of solid content.
It contained 0 mg and 160 mg of alanine.

[0018]

EFFECTS OF THE INVENTION The natural cheese of the present invention is ripened in the presence of oxygen for a certain period at the early stage of ripening, and then ripened in the absence of oxygen. It has a novel flavor that is increased as compared with the natural cheese aged below and the flavor is completely different from that of the conventional natural cheese. It is also different in terms of organization. Therefore, the natural cheese of the present invention can be made into a variety of flavors in addition to the conventional natural cheese, and is thus a useful natural cheese.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takanori Sasaki 63 Aoyagi, Sayama City, Saitama Shin-Sayama Heights 14-305 (56) References JP-A-47-35175 (JP, A) (58) Fields investigated (58) Int.Cl. ⁷ , DB name) A23C 19/00-19/14

Claims (5)

(57) [Claims] 1. Serine 250 mg per 100 g of solid content
As described above, natural cheese containing 410 g or more of glutamine, 380 mg or more of proline, 130 mg or more of glycine, and 160 mg or more of alanine, a sweet free amino acid. 2. The natural cheese according to claim 1, wherein the cheese is a mold-ripened type. 3. A method for producing natural cheese, which comprises aging under oxygen deficiency during ripening. 4. The method for producing natural cheese according to claim 3, wherein after the mold is grown, the mold is aged under oxygen deficiency. 5. The method for producing a natural cheese according to claim 3, wherein the ripening is performed for 5 days or more under oxygen deficiency at any time after the 10th day from the start of ripening.