JP3073455B2 - Cottage cheese and method for producing the same - Google Patents
Cottage cheese and method for producing the sameInfo
- Publication number
- JP3073455B2 JP3073455B2 JP09062260A JP6226097A JP3073455B2 JP 3073455 B2 JP3073455 B2 JP 3073455B2 JP 09062260 A JP09062260 A JP 09062260A JP 6226097 A JP6226097 A JP 6226097A JP 3073455 B2 JP3073455 B2 JP 3073455B2
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- JP
- Japan
- Prior art keywords
- cottage cheese
- lactic acid
- present
- producing
- acid bacteria
- Prior art date
- Legal status (The legal status 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 status listed.)
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Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【発明の属する技術分野】本発明は、加熱耐性を有し、
保存性の良好なカッテージチーズ及びその製造方法に関
する。本発明のカッテージチーズは、保存中のｐＨの低
下が少なく、また、加熱殺菌により組織が硬くなること
がない。[0001] The present invention relates to a heat-resistant material,
The present invention relates to a cottage cheese having good storage stability and a method for producing the same. In the cottage cheese of the present invention, a decrease in pH during storage is small, and the tissue is not hardened by heat sterilization.
【０００２】[0002]
【従来の技術】一般に、カッテージチーズは次に示す方
法で製造されている。まず、固形分を調整した脱脂乳に
乳酸菌を添加し、乳酸菌の産生する酸により乳のｐＨを
低下させて乳を凝固させ、カードを形成させる。次い
で、このカードをカッティングし、加温攪拌しカード粒
からホエーを排出させ、カードを２〜３回水洗した後、
水切りをし、これに１％程度の食塩を添加し、クリーム
を加えドレッシングする。このようにして、得られたカ
ッテージチーズカードの歩留り及び水分含量は、製品と
なるカッテージチーズの組織に影響を与える重要な要素
であり、これらは通常、カッテージチーズの製造工程に
おける原料乳の殺菌温度、カードの加温条件等により決
定される。2. Description of the Related Art Cottage cheese is generally manufactured by the following method. First, a lactic acid bacterium is added to skim milk whose solid content has been adjusted, and the pH of the milk is reduced by an acid produced by the lactic acid bacterium to coagulate the milk, thereby forming a curd. Next, the curd was cut, heated and agitated, whey was discharged from the curd particles, and the curd was washed with water two to three times.
Drain, add about 1% salt, add cream and dressing. The yield and moisture content of the cottage cheese curd obtained in this way are important factors influencing the structure of the cottage cheese product, which is usually the sterilization temperature of the raw milk in the cottage cheese manufacturing process. And the heating conditions of the card.
【０００３】また、カッテージチーズは、水分含量が高
いため、保存中にカビが発生したり、添加した乳酸菌に
より乳酸が産生されｐＨが低下し、酸味、異臭が生じ、
離水やカードの硬化が起こるため保存性が悪く、賞味期
間も短いという問題があった。このため、保存性の改善
やｐＨの低下を防止する手段として、カッテージチーズ
に抗菌剤であるデヒドロ酢酸ナトリウムを添加したり、
カードの表面を加熱殺菌することにより賞味期間の延長
を図っている(Rosethal,I., Rosen,B., Bernstein,S.Mi
lchwissenschaft 51(4)198-201(1996)）。しかしなが
ら、デヒドロ酢酸ナトリウムなどの保存料の添加は、消
費者に好まれず商品の受容性低下につながる可能性があ
る。また、カッテージチーズは加熱により組織が締ま
り、硬くなるためカッテージチーズを加熱殺菌すること
も好ましくない。[0003] In addition, cottage cheese has a high moisture content, so that mold is generated during storage, lactic acid is produced by added lactic acid bacteria, pH is lowered, and sourness and off-flavor are generated.
There was a problem that the water retention and curing of the card occurred, resulting in poor storage stability and a short shelf life. For this reason, as a means of improving the storage stability and preventing a decrease in pH, sodium dehydroacetate as an antibacterial agent is added to cottage cheese,
The shelf life is extended by heat sterilizing the card surface (Rosethal, I., Rosen, B., Bernstein, S. Mi
lchwissenschaft 51 (4) 198-201 (1996)). However, the addition of preservatives, such as sodium dehydroacetate, is not preferred by consumers and can lead to reduced acceptability of the product. Heating the cottage cheese also makes it unpreferable because the tissue of the cottage cheese becomes tight and hardened by heating.
【０００４】一方、種々の乳酸菌が多糖を産生すること
が知られており、ラクトバチルス（Lactobacillus)属、
ラクトコッカス (Lactococcus)属、ストレプトコッカス
（Streptococcus)属、ロイコノストック (Leuconostoc)
属、もしくはラクチックアシッドバクテリア（Lactic a
cid bacteria）属の一部に多糖を産生する乳酸菌が存在
することが知られている（乳酸菌の科学と技術、乳酸菌
研究集談会編、学会出版センター、p215〜224)。これら
多糖類は、乳たんぱく質と高い親和性を有していること
から、ヨーグルト等発酵乳製品のホエー分離防止や食感
の向上、ソフトタイプチーズの溶解性向上、プロセスチ
ーズの製造において溶融塩の添加量の半減などの目的で
安定剤として使用できることが報告されている（特公平
８−２２４０６０号公報）。On the other hand, it is known that various lactic acid bacteria produce polysaccharide, and Lactobacillus genus,
Lactococcus (Lactococcus) genus Streptococcus (Streptococcus) genus, Leuconostoc (Leuconostoc)
Genus or lactic acid bacteria (Lactic a
It is known that lactic acid bacteria that produce polysaccharides exist in a part of the genus cid bacteria (Science and Technology of Lactic Acid Bacteria, edited by Lactic Acid Bacteria Research Conference, Gakkai Shuppan Center, p215-224). Since these polysaccharides have a high affinity for milk proteins, they prevent the separation of whey from fermented milk products such as yogurt, improve the texture, improve the solubility of soft-type cheese, and improve the solubility of molten salts in the production of processed cheese. It has been reported that it can be used as a stabilizer for the purpose of halving the amount of addition (Japanese Patent Publication No. 8-224060).
【０００５】[0005]
【発明が解決しようとする課題】本発明者らは、カッテ
ージチーズの保存性を向上させる手段について鋭意研究
を行った結果、多糖類を産生する乳酸菌を用いることに
より、この問題を解決することができることを見出し
た。すなわち、多糖類を産生する乳酸菌を単独、あるい
は通常カッテージチーズの製造に使用されている乳酸菌
と併用すると、得られるカッテージチーズに加熱耐性を
付与することができ、加熱殺菌しても組織が硬くなら
ず、また保存中のｐＨの低下が少なくなることを見出し
た。従って、本発明は加熱耐性を有し、保存性の良好な
カッテージチーズ及びその製造方法を提供することを課
題とする。DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies on means for improving the preservability of cottage cheese, and as a result, it has been found that this problem can be solved by using lactic acid bacteria producing polysaccharides. I found what I could do. That is, lactic acid bacteria that produce polysaccharides alone, or in combination with lactic acid bacteria that are usually used in the manufacture of cottage cheese, can impart heat resistance to the resulting cottage cheese, if the tissue is hard even after heat sterilization. It was also found that the decrease in pH during storage was reduced. Accordingly, an object of the present invention is to provide a cottage cheese having heat resistance and good storage stability, and a method for producing the same.
【０００６】[0006]
【課題を解決するための手段】本発明は、上記課題を解
決するためになされたものであり、多糖類を産生する乳
酸菌をスターターとして添加してカッテージチーズを調
製し、これを加熱殺菌することを特徴とする保存性の良
好なカッテージチーズ及びその製造方法に関する。本発
明は、多糖類を産生する乳酸菌をスターターとして使用
し、得られるカッテージチーズを加熱殺菌する点に特徴
を有するが、産生される多糖類は、生成されるカッテー
ジチーズカードの表面及びカード中に粘着物としてマト
リックスを形成し、多糖類が水と相互作用して結合する
ことでカード中の水分を抱き込むため、加熱によりカー
ドから排出される水分が少なくなり、カードの組織が硬
くなることがない。また、多糖類はカード形成過程にお
いてカゼイン同志の結着を阻害するため、カードのシネ
リシスを遅延させる。このような多糖類の作用によりカ
ードの保水性が上がり、構造が緩やかなものとなるた
め、カードが加熱耐性を示すようになる。また、一般に
乳酸菌は乳糖を分解し、乳酸を生成するためにカッテー
ジチーズのｐＨは保存中に低下するが、多糖類を産生す
る乳酸菌の場合、乳糖の一部を多糖類へと変換するた
め、乳酸の生成量が少なく、カッテージチーズのｐＨの
低下も抑制される。DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and a cottage cheese is prepared by adding a lactic acid bacterium producing a polysaccharide as a starter and heat sterilizing the cottage cheese. The present invention relates to a cottage cheese having good preservability and a method for producing the same. The present invention is characterized in that lactic acid bacteria producing polysaccharides are used as a starter and the resulting cottage cheese is heat-sterilized, but the polysaccharide produced is on the surface of the cottage cheese curd to be produced and in the curd. Forming a matrix as an adhesive, the polysaccharide interacts with water and binds to embrace the moisture in the card, reducing the amount of water discharged from the card by heating and hardening the tissue of the card Absent. In addition, polysaccharides inhibit the binding of caseins to each other during the curd formation process, thereby delaying curd syneresis. Due to the action of such polysaccharides, the water retention of the curd is increased and the structure is moderate, so that the curd exhibits heat resistance. In addition, lactic acid bacteria generally decompose lactose, and the pH of cottage cheese drops during storage to produce lactic acid.However, in the case of lactic acid bacteria that produce polysaccharides, part of lactose is converted to polysaccharides. The amount of lactic acid produced is small, and a decrease in the pH of cottage cheese is also suppressed.
【０００７】[0007]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明において原料となる「脱脂乳」としては、カッテ
ージチーズの製造に通常用いられる生乳から得られる脱
脂乳、還元脱脂乳を挙げることができ、脱脂乳に、さら
に脱脂粉乳を添加するなど、適宜濃度を調整したものを
用いることもできる。また、本発明で使用するスタータ
ーの「乳酸菌」は、多糖を産生する乳酸菌であればいず
れのものも使用することができるが、ラクトコッカス・
ラクチス・サブスピーシイズ・クレモリス(Lactococcus
lactis subsp. cremoris) 、ラクトバシルス・ヘルベ
ティカス(Lactobacillus helveticus）が好ましい。こ
のような乳酸菌としては、ラクトコッカス・ラクチス・
サブスピーシイズ・クレモリスSBT 0495 (受託番号 FER
M P-10053)、ラクトバチルス・ヘルベティカスSBT 2171
(受託番号 FERM P-14381)等を例示することができる。
さらに、この多糖類を産生する乳酸菌とともに、通常カ
ッテージチーズ製造に使用される乳酸菌を併用すること
もできる。このような乳酸菌には、Lactococcus Lacti
s, Lactococcuscremoris, Leuconostoc citrovorum等
があり、これらについては、市販されており、容易に入
手可能である。さらに、カッテージチーズの加熱殺菌
は、レトルト殺菌、赤外線などの加熱手段を用いること
ができる。殺菌条件としては、90〜120 ℃で10秒〜10分
間が適当である。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Examples of the `` skim milk '' as a raw material in the present invention include skim milk obtained from raw milk usually used for the production of cottage cheese, reduced skim milk, and the like. It is also possible to use a material whose concentration has been adjusted. Further, as the starter “lactic acid bacteria” used in the present invention, any lactic acid bacteria that produce polysaccharide can be used.
Lactococcus cremoris (Lactococcus
lactis subsp. cremoris ) and Lactobacillus helveticus are preferred. Such lactic acid bacteria include Lactococcus lactis,
Subspecies Cremoris SBT 0495 (Accession number FER
M P-10053), Lactobacillus helveticus SBT 2171
(Accession No. FERM P-14381).
Further, together with the lactic acid bacteria producing the polysaccharide, lactic acid bacteria usually used for producing cottage cheese can be used in combination. Such lactic acid bacteria include Lactococcus Lacti
s, Lactococcuscremoris , Leuconostoc citrovorum and the like, which are commercially available and easily available. Furthermore, the heating sterilization of the cottage cheese can be performed using a heating means such as retort sterilization and infrared rays. Appropriate sterilization conditions are 90 to 120 ° C. for 10 seconds to 10 minutes.
【０００８】本発明は、乳酸菌として多糖類を産生する
乳酸菌を使用する以外は、通常のカッテージチーズの製
造方法と同様であり、さらに加熱殺菌を行なうものであ
るが、以下好適例により本発明を詳細に説明する。まず
脱脂乳の固形分濃度を11〜12％に調整し、プレート式熱
交換機を用いて、約72℃で約15秒間殺菌した後、20〜25
℃に冷却する。これに、多糖類を産生する乳酸菌を 0.1
〜１％添加し、20〜25℃で発酵し、カードを形成させ
る。この際、多糖類を産生する乳酸菌に通常チーズ製造
に用いている乳酸菌を 0.9％以下で添加してもよい。カ
ードのpHが 4.6〜4.7 に達したところで、カードをカッ
ティングする。その後、 0.1〜100rpm／分の低速で攪拌
しながら、約58℃に達するまで加温を行い、ホエーを排
出し、得られたカードを２〜３回水洗し、水切りしてカ
ードを得る。このカードに１％の食塩を添加したクリー
ムをドレッシングしてカッテージチーズとする。次い
で、得られたカッテージチーズをアルミパウチに充填
し、90〜120 ℃で約10秒〜10分間加熱殺菌することによ
り、本発明の保存性の良好なカッテージチーズを得るこ
とができる。The present invention is the same as the usual method for producing cottage cheese, except that lactic acid bacteria producing polysaccharides are used as the lactic acid bacteria. The present invention further comprises heat sterilization. This will be described in detail. First, the solid content of the skim milk was adjusted to 11 to 12%, and sterilized at about 72 ° C. for about 15 seconds using a plate heat exchanger.
Cool to ° C. Lactic acid bacteria that produce polysaccharides
Add １1% and ferment at 20-25 ° C. to form curd. At this time, 0.9% or less of lactic acid bacteria usually used for cheese production may be added to lactic acid bacteria that produce polysaccharides. When the pH of the curd reaches 4.6-4.7, cut the curd. Thereafter, while stirring at a low speed of 0.1 to 100 rpm / min, heating is performed until the temperature reaches about 58 ° C., the whey is discharged, and the obtained curd is washed with water two to three times and drained to obtain a curd. This curd is dressed with a cream containing 1% salt to make cottage cheese. Next, the cottage cheese thus obtained is filled in an aluminum pouch and heat-sterilized at 90 to 120 ° C. for about 10 seconds to 10 minutes, whereby the cottage cheese of the present invention having good preservability can be obtained.
【０００９】次に、本発明を実施例を示して具体的に説
明する。Next, the present invention will be specifically described with reference to examples.
【実施例１】固形分11％に調整した脱脂乳13kgを、73
℃、15秒間プレート殺菌し、24℃まで冷却した。この殺
菌原料乳にラクトコッカス・ラクチス・サブスピーシイ
ズ・クレモリス(Lactococcus lactis subsp. cremori
s) SBT 0495 (受託番号 FERM P-10053)を 0.1％、及び
乳酸菌（CH-N 11, Chr.Hansen 社製）を 0.9％添加し、
24℃で発酵させ、pHが 4.7となったところで、生成した
カードのカッティングを行った。低速で攪拌をはじめ、
徐々に攪拌速度をあげながら 0.1〜100rpmで攪拌し、58
℃までゆっくりと加温してホエーを排除し、カードを３
回水洗し、水切りをしカッテージチーズカードを得た。
これに、食塩１％添加した乳脂肪分30％のクリームでド
レッシングを行い、カッテージチーズを等分に分けた。
各カッテージチーズ90ｇずつをアルミパック（12cm×1
8.5cm）に入れ密封し、90℃で10分間又は 120℃で10秒
間レトルト処理を行い、本発明品１とした。Example 1 13 kg of skim milk adjusted to a solid content of 11% was added to 73
The plate was sterilized at 15 ° C for 15 seconds and cooled to 24 ° C. This killing
Lactococcus lactis subsp.
Z Cremoris(Lactococcus lactis subsp.cremori
s) 0.1% SBT 0495 (Accession number FERM P-10053) and
Lactic acid bacteria (CH-N 11, manufactured by Chr. Hansen) were added at 0.9%,
Fermented at 24 ° C and produced when pH reached 4.7
The card was cut. Start stirring at low speed,
Stir at 0.1 to 100 rpm while gradually increasing the stirring speed,
Warm slowly to 0 ° C to eliminate whey and remove curd
It was washed with water and drained to obtain a cottage cheese curd.
Add a 30% milk fat cream with 1% salt.
Dressing was performed and the cottage cheese was divided into equal parts.
90g of each cottage cheese in aluminum pack (12cm x 1
8.5cm) and sealed, 90 ° C for 10 minutes or 120 ° C for 10 seconds
A retort treatment was carried out to obtain a product 1 of the present invention.
【００１０】[0010]
【実施例２】ラクトバチルス・ヘルベティカス(Lactoba
cillus helveticus) SBT 2171 (受託番号 FERM 14381)
を１％添加し、実施例１と同様にカッテージチーズを
得、レトルト処理を行い、これを本発明品２とした。Example 2 Lactobacillus helveticus (Lactoba
cillus helveticus ) SBT 2171 (Accession number FERM 14381)
Was added, and cottage cheese was obtained in the same manner as in Example 1 and retort treatment was performed.
【００１１】[0011]
【実施例３】ラクトコッカス・ラクチス・サブスピーシ
イズ・クレモリス(Lactococcus lactis subsp. cremor
is) SBT0495(受託番号 FERM P-10053)を１％添加し、実
施例１と同様にカッテージチーズを得、レトルト処理を
行い、これを本発明品３とした。Example 3 Lactococcus lactis subsp. Cremoris (Lactococcus lactis subsp. Cremoris)
is ) 1% of SBT0495 (accession number: FERM P-10053) was added, cottage cheese was obtained in the same manner as in Example 1, and retort treatment was performed.
【００１２】[0012]
【比較例１】通常のカッテージチーズ製造に使用する乳
酸菌(CH-N 11, Chr.Hansen社製）を１％添加し、前記ラ
クトコッカス・ラクチス・サブスピーシイズ・クレモリ
スSBT 0495及びラクトバチルス・ヘルベティカスSBT 21
71を添加せず、これ以外は、実施例１と同様の方法で、
カッテージチーズを得、レトルト処理を行った。[Comparative Example 1] Lactic acid bacteria (CH-N11, manufactured by Chr. Hansen) used for the production of ordinary cottage cheese were added at 1%, and the Lactococcus lactis subspecies cremoris SBT 0495 and Lactobacillus helveticus SBT 21 were added.
Except that 71 was not added and in the same manner as in Example 1,
Cottage cheese was obtained and retorted.
【００１３】[0013]
【試験例１】本発明品１、本発明品２及び本発明品３、
比較例１のレトルト処理していない状態のカッテージチ
ーズについて歩留り及びカードの水分含量を測定した。
なお、歩留りは原料とした脱脂乳に対する回収されたカ
ードの割合で示し、水分含量は 100℃で、３時間加熱
後、デシケーター中で放冷したものの重量を測定し、も
とのカードの重量に対する割合で示した。結果を以下に
示す。[Test Example 1] Inventive product 1, Inventive product 2, and Inventive product 3,
The yield and curd moisture content of the cottage cheese of Comparative Example 1 which had not been retorted were measured.
The yield is indicated by the ratio of the curd recovered to the skim milk used as a raw material. The moisture content is measured at 100 ° C. for 3 hours and then cooled in a desiccator. Shown in percentage. The results are shown below.
【００１４】歩留り、カードの水分含量 表１に示すように、多糖類を産生する乳酸菌を添加して
調製した本発明品１、本発明品２及び本発明品３は、通
常の乳酸菌を添加して調製した比較例１よりも歩留が高
く、カードの水分含量の高いカッテージチーズとなっ
た。Yield and moisture content of curd As shown in Table 1, products 1, 2 and 3 of the present invention prepared by adding lactic acid bacteria producing polysaccharides were prepared by adding ordinary lactic acid bacteria. The cottage cheese was higher in yield than Comparative Example 1 prepared in this manner and had a high curd moisture content.
【００１５】[0015]
【表１】 [Table 1]
【００１６】[0016]
【試験例２】本発明品１、本発明品２、本発明品３及び
比較例１のレトルト処理（加熱処理）し、あるいは同処
理をしないカッテージチーズについて、ｐＨ、硬
さ、離水及び官能評価を行った。Test Example 2 pH, hardness, water separation and sensory evaluation of cottage cheese of the present invention 1, the present invention 2, the present invention 3 and the comparative example 1 which were subjected to retort treatment (heat treatment) or not subjected to the same treatment Was done.
【００１７】ｐＨの測定 製造直後、４週間後及び６週間後のカッテージチーズに
ついて測定を行った。測定は、カッテージチーズ12ｇに
水40ｇを加え、ホモジナイザー((株）日本精機製作所
製、ＡＭ−11) で10,000回／分で粉砕後濾過し、この濾
液のｐＨを測定した。結果を表２に示す。Measurement of pH The cottage cheese was measured 4 weeks and 6 weeks after production. For the measurement, 40 g of water was added to 12 g of cottage cheese, pulverized at 10,000 times / minute with a homogenizer (AM-11, manufactured by Nippon Seiki Seisaku-sho, Ltd.) and then filtered, and the pH of the filtrate was measured. Table 2 shows the results.
【００１８】[0018]
【表２】 [Table 2]
【００１９】加熱処理はカッテージチーズの経時的なｐ
Ｈ低下抑制に有効であった。また、本発明品１、本発明
品２及び本発明品３において未加熱であっても、未加熱
の比較例１よりｐＨの低下が抑制された。一般に、カッ
テージチーズは、pH4.6 以下になると酸味が強くなりす
ぎるといわれるが、本発明品（加熱処理したもの）にお
いては、製造後６週間経過してもpH4.6以下となること
がなく、保存中のｐＨの低下が著しくないものとなっ
た。The heat treatment is carried out with the cottage cheese over time.
It was effective in suppressing H decrease. Further, even in the case of the present invention product 1, the present invention product 2 and the present invention product 3, the lowering of the pH was suppressed as compared with the unheated comparative example 1 in the case of the unheated product. In general, cottage cheese is said to have too strong an acidity at pH 4.6 or lower. However, in the present invention product (heat-treated), the pH does not become lower than 4.6 even after 6 weeks of production. The pH during storage was not significantly reduced.
【００２０】硬さ 硬さの測定は、高さ３〜５mmのカッテージチーズ粒10粒
についてレオナー（RE-3305 、 (株) 山電製）を用い、
圧縮速度１mm／sec でカッテージチーズ粒が80％圧縮さ
れたときの荷重（gf）を測定し、その平均値で示した。
その結果を表３に示す。Hardness The hardness was measured using a Leona (RE-3305, manufactured by Sanden Co., Ltd.) for 10 cottage cheese grains having a height of 3 to 5 mm.
The load (gf) when the cottage cheese grains were compressed 80% at a compression speed of 1 mm / sec was measured, and the average value was shown.
Table 3 shows the results.
【００２１】[0021]
【表３】 [Table 3]
【００２２】加熱処理により、本発明品１、本発明品
２、本発明品３及び比較例１は硬さが増加した。しかし
ながら、比較例１と比べて本発明品１、本発明品２及び
本発明品３は、硬さは顕著に低い値を示し加熱殺菌によ
る組織の硬化が抑えられて、加熱耐性があることが判明
した。By the heat treatment, the hardness of the product 1, the product 2, the product 3 and the comparative example 1 of the present invention were increased. However, in comparison with Comparative Example 1, the present invention product 1, the present invention product 2 and the present invention product 3 exhibit a remarkably low value of hardness, which suppresses the hardening of the tissue due to heat sterilization, and has heat resistance. found.
【００２３】カッテージチーズの離水 離水の測定は、加熱処理したカッテージチーズをアルミ
パックから取り出し、寒冷紗（30cm×30cm）に包みビー
カー中に懸垂し、20℃で３時間放置後、排出した水の量
を測定し、もとの重量に対する排出した水の量を離水率
として表した。その結果を表４に示す。本発明品１、本
発明品２及び本発明品３は、比較例１に比べて離水が少
なかった。Water separation of cottage cheese The water separation was measured by removing the heat-treated cottage cheese from an aluminum pack, wrapping it in a cold gauze (30 cm x 30 cm), suspending it in a beaker, leaving it at 20 ° C for 3 hours, and then discharging the water. Was measured, and the amount of water discharged relative to the original weight was expressed as a water separation rate. Table 4 shows the results. The product of the present invention 1, the product of the present invention 2, and the product of the present invention 3 had less water separation than Comparative Example 1.
【００２４】[0024]
【表４】 [Table 4]
【００２５】官能評価 官能評価は、未加熱及び90℃で10分間加熱殺菌した本発
明品１、本発明品２、本発明品３及び比較例１のカッテ
ージチーズを６週間保存したものについて行った。カッ
テージチーズ10ｇを１５名の熟練パネラーに食してもら
い、酸味、硬さ、総合的な好ましさについて評価を行っ
た。なお、加熱処理しない製造直後の比較例１をコント
ロール（０）として、酸味（２＝強い、−２＝弱い）、
硬さ（２＝硬い、−２＝軟らかい）、総合的な好ましさ
（２＝好ましい、−２＝好ましくない）として評価し、
その平均点で示した。結果を表６に示した。Sensory evaluation Sensory evaluation was carried out on the cottage cheese of the present invention 1, the present invention 2, the present invention 3, and the comparative example 1 which had not been heated and were sterilized by heating at 90 ° C. for 10 minutes for 6 weeks. . 10 g of cottage cheese was eaten by 15 skilled panelists and evaluated for acidity, hardness, and overall preference. In addition, the comparative example 1 immediately after manufacture without heat treatment was taken as control (0), sourness (2 = strong, -2 = weak),
Evaluated as hardness (2 = hard, -2 = soft), overall preference (2 = preferred, -2 = not preferred)
The average was shown. The results are shown in Table 6.
【００２６】[0026]
【表５】 [Table 5]
【００２７】加熱処理した本発明品１、本発明品２及び
本発明品３は、６週間保存したにもかかわらず、コント
ロール及び比較例１に比べて酸味が弱く、硬さもコント
ロール及び比較例１に比べて軟らかかった。The heat-treated product 1, product 2 and product 3 of the present invention, despite being stored for 6 weeks, had a lower acidity and hardness as compared to the control and comparative example 1 even though they were stored for 6 weeks. It was softer than.
【００２８】以上からの結果より、多糖産生乳酸菌
であるラクトコッカス・ラクチス・サブスピーシイズ・
クレモリス(Lactococcus lactis subsp. cremoris) SB
T0495 と、通常の乳酸菌を併用したカッテージチーズ
（本発明品１）、及びラクトバチルス・ヘルベティカス
(Lactobacillus helveticus) SBT2171 を添加したカッ
テージチーズ（本発明品２）及び、ラクトコッカス・ラ
クチス・サブスピーシイズ・クレモリス(Lactococcus
lactis subsp. cremoris) SBT 0495を添加したカッテー
ジチーズ (本発明品３）は、通常のカッテージチーズ製
造に使用する乳酸菌を添加した（比較例１）より高水分
で歩留りもよく、保存中のｐＨの低下が少なく、加熱に
より硬くならず、加熱耐性があり、しかも離水も少なか
った。さらに、官能評価においても加熱処理したにもか
かわらず、組織が軟らかく、風味ともに良好であった。From the above results, it is clear that Lactococcus lactis subsp.
Cremoris (Lactococcus lactis subsp.cremoris ) SB
Cottage cheese (product 1 of the present invention) in which T0495 and ordinary lactic acid bacteria are used in combination, and Lactobacillus helveticus
(Lactobacillus helveticus ) Cottage cheese to which SBT2171 is added (Product 2 of the present invention) and Lactococcus lactis subspecies cremoris (Lactococcus)
lactis subsp. cremoris ) The cottage cheese to which SBT 0495 was added (Product 3 of the present invention) had a higher moisture content, a higher yield, and a higher pH during storage than the lactic acid bacteria used for the usual cottage cheese production (Comparative Example 1). There was little decrease, it did not become hard by heating, it had heat resistance, and there was little water separation. Further, in the sensory evaluation, despite the heat treatment, the texture was soft and the flavor was good.
【００２９】[0029]
【発明の効果】本発明によれば、多糖類を産生する乳酸
菌を用いカッテージチーズを調製し、これを加熱殺菌す
ることにより、保存中のｐＨの低下が少なく保存性の良
好なカッテージチーズを得ることができる。また、本発
明のカッテージチーズは、加熱殺菌により組織が硬くな
ることがない。さらに、製品の歩留も高く、水分含量が
高いにもかかわらず、離水も少ないなど、従来のカッテ
ージチーズ製造における問題点がほぼ解決されたもので
ある。According to the present invention, a cottage cheese is prepared by using lactic acid bacteria producing polysaccharides, and the cottage cheese is sterilized by heating to obtain a cottage cheese with a small decrease in pH during storage and excellent storage stability. be able to. In addition, the cottage cheese of the present invention does not become hardened by heat sterilization. Further, the problems in the conventional cottage cheese production, such as a high product yield and a low water separation despite the high water content, have been almost solved.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山根 依子 東京都東村山市栄町２−７−８ マニフ ィーク久米川501 (72)発明者 大羽 哲郎 北海道札幌市東区北31条東18丁目４−１ ソレイユ31−405 (56)参考文献 特開 平８−224060（ＪＰ，Ａ) 特開 昭54−107554（ＪＰ，Ａ) 特開 昭61−115445（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23C 9/00 - 19/09 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoriko Yamane 2-7-8 Sakaemachi, Higashimurayama-shi, Tokyo 501 Manifuku Kumegawa 501 (72) Inventor Tetsuro Oba 18-1 Higashi 18-1, Higashi-ku, Sapporo City, Hokkaido Soleil 31 -405 (56) References JP-A-8-224060 (JP, A) JP-A-54-107554 (JP, A) JP-A-61-115445 (JP, A) (58) Fields investigated (Int. . 7, DB name) A23C 9/00 - 19/09
Claims (4)
して用いてカッテージチーズを調製し、このカッテージ
チーズを加熱殺菌することを特徴とする保存性の良好な
カッテージチーズの製造方法。1. A method for producing a cottage cheese having good shelf life, comprising preparing a cottage cheese using a lactic acid bacterium producing a polysaccharide as a starter, and sterilizing the cottage cheese by heating.
乳酸菌と併用する請求項１記載の保存性の良好なカッテ
ージチーズの製造方法。2. The method of claim 1, wherein the lactic acid bacterium producing a polysaccharide is used in combination with a lactic acid bacterium not producing a polysaccharide.
して用いて調製され、加熱殺菌されている保存性の良好
なカッテージチーズ。3. A preservable cottage cheese which has been prepared by using a lactic acid bacterium producing a polysaccharide as a starter and has been sterilized by heating.
乳酸菌と併用してなる請求項３記載の保存性の良好なカ
ッテージチーズ。4. The cottage cheese having good storage stability according to claim 3, wherein a lactic acid bacterium producing a polysaccharide is used in combination with a lactic acid bacterium not producing a polysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09062260A JP3073455B2 (en) | 1997-02-28 | 1997-02-28 | Cottage cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09062260A JP3073455B2 (en) | 1997-02-28 | 1997-02-28 | Cottage cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10234297A JPH10234297A (en) | 1998-09-08 |
| JP3073455B2 true JP3073455B2 (en) | 2000-08-07 |
Family
ID=13195009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP09062260A Expired - Fee Related JP3073455B2 (en) | 1997-02-28 | 1997-02-28 | Cottage cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3073455B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4851765B2 (en) * | 2005-09-30 | 2012-01-11 | 雪印メグミルク株式会社 | Immune function regulator |
| JP2009296972A (en) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | Enzyme modified cheese, and method for producing the same |
| EP2820956A1 (en) * | 2013-07-03 | 2015-01-07 | Arla Foods Amba | Sliceable dairy product with extended shelf life |
| TW201633922A (en) * | 2015-01-29 | 2016-10-01 | Meiji Co Ltd | Cream cheese having superior baking suitability, and method for manufacturing same |
-
1997
- 1997-02-28 JP JP09062260A patent/JP3073455B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10234297A (en) | 1998-09-08 |
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