JP4375757B2 - Process cheeses - Google Patents
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- JP4375757B2 JP4375757B2 JP2009026982A JP2009026982A JP4375757B2 JP 4375757 B2 JP4375757 B2 JP 4375757B2 JP 2009026982 A JP2009026982 A JP 2009026982A JP 2009026982 A JP2009026982 A JP 2009026982A JP 4375757 B2 JP4375757 B2 JP 4375757B2
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Description
本発明は、乳酸菌が製品中に生存するプロセスチーズ類に関し、より詳しくは、加熱溶融及び／又は殺菌工程の後で乳酸菌を添加して製品中に生存させることで、整腸作用など、健康への寄与が大きいプロセスチーズ類に関する。 The present invention relates to a process cheese that lactic acid bacteria survive in the product, more particularly, heat melting and / or by the addition of lactic acid bacteria after the sterilizing step be to survive in the product, such as intestinal effects, health about the process cheese having a large contribution to the.
プロセスチーズの製造においては従来、主原料のナチュラルチーズに、リン酸塩、クエン酸塩、酒石酸塩などを溶融塩として加えた後、これを80〜90℃で加熱溶融し、乳化させている。この加熱溶融工程を経ると、原料のナチュラルチーズに生存していた乳酸菌の大部分が死滅し、耐熱性芽胞形成菌の少数が芽胞の形で残存するのみとなる。衛生的に有害な生菌が存在しても、この加熱溶融工程によって、その大部分は死滅することとなる。また、通常のプロセスチーズは冷蔵保存するため芽胞菌も増殖しない。ナチュラルチーズでは、カード形成、ホエー排出、熟成などの処理を開放系で行うことが多く、特に細菌的な二次汚染の可能性が高いとされている。プロセスチーズの衛生的な品質はナチュラルチーズよりも格段に優れていることとなる。しかしながら、プロセスチーズでは、原料のナチュラルチーズに生存していた乳酸菌も死滅しているため、ナチュラルチーズに含まれた乳酸菌が持つ健康に寄与する機能の一部が失われていることとなる。 In the manufacture of process cheese, conventionally, phosphate, citrate, tartrate, and the like are added as molten salts to natural cheese, which is a main raw material, and then heated and melted at 80 to 90 ° C. to emulsify. Through this heating and melting step, most of the lactic acid bacteria that survived the raw natural cheese are killed, and only a few of the heat-resistant spore-forming bacteria remain in the form of spores. Even if there are hygienically harmful viable bacteria, most of them will be killed by this heating and melting process. Moreover, since normal process cheese is stored refrigerated, spore bacteria do not grow. In natural cheese, processing such as curd formation, whey discharge, and ripening is often performed in an open system, and it is considered that there is a high possibility of bacterial secondary contamination. The sanitary quality of processed cheese is much better than natural cheese. However, in the processed cheese, the lactic acid bacteria that were alive in the natural cheese as a raw material are also killed, so that some of the functions that contribute to the health of the lactic acid bacteria contained in the natural cheese are lost.
プロセスチーズにおいては加熱溶融され、流動性のある液状にされた後、成形された包材又は容器に充填され、包装されるのが代表的な製造法である。一方、加熱溶融された後、連続的に冷却し、成形した後に包装する製品もある。プロセスチーズは高温にすることで流動性を持ち、多彩な包装形態に対応できることが大きな利点である。スライスチーズ、ポーションチーズなど、使用時の利便性につながる包装形体が可能である。このプロセスチーズの特徴である多様な包装形態に対応できる充填適性を生かしながら、乳酸菌を生残させる技術について検討された例はない。その理由は、プロセスチーズの製造法には加熱溶融工程が必須であるため、乳酸菌を生残させることは不可能だと考えられていたためである。 In a processed cheese, a typical production method is to melt by heating and form a fluid liquid, and then fill and package the molded packaging material or container. On the other hand, there is also a product which is packaged after being melted by heating, continuously cooled and molded. Process cheese has a great advantage that it has fluidity at high temperatures and can be used in various packaging forms. Packaging forms that lead to convenience in use, such as sliced cheese and potion cheese, are possible. There have been no studies on techniques for surviving lactic acid bacteria while taking advantage of the filling ability that can be used for various packaging forms that are characteristic of this processed cheese. The reason is that it is considered impossible to survive the lactic acid bacteria because a heating and melting step is essential in the process cheese production method.
プロセスチーズはチーズ市場においてナチュラルチーズと、ほぼ同量の需要を占めており、今後も安定した需要が見込まれる。このプロセスチーズに乳酸菌を生残させ、新たな機能を付与させることで、さらなる市場の成長が期待できる。 Processed cheese occupies almost the same amount of demand as natural cheese in the cheese market, and stable demand is expected in the future. Further growth of the market can be expected by allowing lactic acid bacteria to survive and imparting new functions to this processed cheese.
新たな機能を付与させるものとしては、胃潰瘍の原因といわれているピロリ菌（Helicobactoer pylori）除菌能の高い Lactobacillus gasseri に属する乳酸菌、該乳酸菌含有物、その処理物などが考えられ、この乳酸菌を使用した飲食品及び医薬品については提案されている（特許文献１、２）。この乳酸菌は風味、物性などの観点から、発酵乳の形態で投与することが望ましいとされているが、発酵乳という食品の性質上、品質保持期限は2週間前後と比較的短く、又、2週間保存後の生菌数は保存前の約半分に減少し、長期間の保存に、あまり適しているとはいえなかった。 As a thing which gives a new function, lactic acid bacteria belonging to Lactobacillus gasseri having high sterilization ability of Helicobacter pylori, which is said to be a cause of gastric ulcer, a substance containing the lactic acid bacteria, a processed product thereof, etc. are considered. The used foods and drinks and pharmaceuticals have been proposed (Patent Documents 1 and 2). This lactic acid bacterium is preferably administered in the form of fermented milk from the viewpoint of flavor, physical properties, etc., but due to the nature of the food, fermented milk, the shelf life is relatively short, around 2 weeks. The viable cell count after weekly storage decreased to about half of that before storage, and it was not very suitable for long-term storage.
乳酸菌の持つ機能を活かしつつ、発酵乳以外のチーズなどへ使用することができれば、発酵乳のみを食べ続ける必要がなくなり、嗜好性の面からも良いと考えられる。多彩な商品形態を取ることで風味、物性に飽きることなく、健康へ寄与する乳酸菌を添加した食品を取ることが可能となる。 If it can be used for cheeses other than fermented milk while making use of the functions of lactic acid bacteria, it will not be necessary to continue eating only fermented milk, and it is considered good in terms of palatability. By taking various product forms, it becomes possible to take foods with added lactic acid bacteria that contribute to health without getting tired of flavor and physical properties.
日本国内では通常、フレッシュチーズ（熟成させないチーズ）は殺菌されているものが多い。このフレッシュチーズに対し、スターター乳酸菌を含む凝乳（カード）を殺菌した後、乳酸菌の凍結菌体及び／又は凍結乾燥菌体を添加する、乳酸菌の生残しているフレッシュチーズ及びその製造方法が提案されている（特許文献３）。しかしながら、この方法では対象が、クワルク、クリームチーズ等のフレッシュチーズに限定されている。また、保存中に乳酸菌の生菌数を減少させないための手段として、乳酸菌の凍結菌体及び／又は凍結乾燥菌体という二次加工された乳酸菌を使用することに限定されている。さらに、クワルクの原産国であるドイツでは、クワルクを加熱殺菌していないため乳酸菌が生残しているのが通常であり、フレッシュチーズに乳酸菌が生残していることは特別ではないと思われる。 In Japan, fresh cheese (cheese that is not ripened) is usually sterilized. Proposal of a fresh cheese that survives lactic acid bacteria and a method for producing the same, wherein freezed cells and / or freeze-dried cells of lactic acid bacteria are added to this fresh cheese after sterilizing the curd (card) containing starter lactic acid bacteria (Patent Document 3). However, in this method, the target is limited to fresh cheese such as quark and cream cheese. Moreover, it is limited to using the lactic acid bacteria secondary-processed called the frozen microbial cell of a lactic acid bacterium, and / or a freeze-dried microbial cell as a means not to reduce the viable number of lactic acid bacteria during storage. Furthermore, in Germany, which is the country of origin of quark, lactic acid bacteria usually survive because quark is not heat-sterilized, and it seems that it is not special that lactic acid bacteria survive in fresh cheese.
本発明は、上記従来技術の課題点を鑑みてなされたものであり、本発明の目的は、加熱溶融工程を有するプロセスチーズ類に、健康へ寄与する乳酸菌を生存させた状態で添加し、その後の製造中及び保存中も、健康へ寄与する乳酸菌の生菌を製品中に生残させる点にある。 The present invention has been made in view of the above-mentioned problems of the prior art, and the object of the present invention is to add lactic acid bacteria that contribute to health to process cheeses having a heat-melting step, and then add During production and storage of the product, viable bacteria of lactic acid bacteria that contribute to health are allowed to survive in the product.
プロセスチーズ類において、乳酸菌を原材料と共に製造工程の初めから添加すると、加熱溶融工程で乳酸菌は熱死滅する。一方、乳酸菌が熱死滅しない温度として、例えば30℃までプロセスチーズ類を冷却すると、流動性が無くなり、充填・包装が困難となる。本発明は、これまで両立が困難とされていた、上記の製造工程に対して技術的な解決策を見いだすことで、より付加価値の高いプロセスチーズ類の製造方法を確立しようとするものである。 In process cheeses, when lactic acid bacteria are added together with raw materials from the beginning of the production process, the lactic acid bacteria are killed by heat in the heating and melting step. On the other hand, if the processed cheese is cooled to 30 ° C., for example, as a temperature at which the lactic acid bacteria are not killed by heat, fluidity is lost and filling / packaging becomes difficult. The present invention seeks to establish a method for producing higher-value-added processed cheeses by finding a technical solution for the above-described production process, which has been difficult to achieve at the same time. .
本発明者らは、上記課題に鑑み、鋭意研究を重ねた結果、プロセスチーズ類において加熱溶融工程後に必要に応じて適宜、連続的にチーズ類の品温を下げ、例えばインラインによる比例混合など、原料のナチュラルチーズに由来しない雑菌などが混入することを防止した、無菌状態を維持して乳酸菌を添加し、プロセスチーズ類の流動性又は成形性を残した状態で、充填・包装を行い、さらに冷却することで、製品中に乳酸菌を生残させる方法を見いだし、本発明を完成するに至った。 In view of the above problems, the present inventors have conducted intensive research, and as a result, in the process cheeses, if necessary, continuously lower the product temperature of the cheeses after the heating and melting step, for example, in-line proportional mixing, etc. Filled and packaged with the addition of lactic acid bacteria while maintaining aseptic conditions, preventing contamination by bacteria that are not derived from the natural cheese of the raw material, and leaving the fluidity or moldability of processed cheeses. A method for allowing lactic acid bacteria to survive in the product by cooling was found, and the present invention was completed.
すなわち、本発明は、
[1] プロセスチーズ類の製造工程における加熱溶融工程後に、温度が65℃以下となったときに、乳酸菌が添加され、60℃以上での保持時間が30秒以下に相当する熱履歴で、流動性又は成型性を残した状態で充填・包装・成形が行われる、前記乳酸菌の生菌を104cfu/g以上含み、pHが5.0以上であることを特徴とする、プロセスチーズ類、
[2] プロセスチーズ類の製造工程における加熱溶融工程後に、乳酸菌が添加され、流動性又は成型性を残した状態で充填・包装・成形が行われる、前記乳酸菌の生菌を10 4 cfu/g以上含み、pHが5.0以上であり、10℃での保存で90日間以上、前記生菌数が維持されることを特徴とする、プロセスチーズ類、
[3] 乳酸菌の生菌を10 4 cfu/g以上含み、pHが5.0以上であることを特徴とする、ポーションタイプ、個包装スライスタイプ、カルトンタイプ、キャンディー包装タイプ、スライス・オン・スライスタイプ、又は６Ｐ包装タイプのプロセスチーズ類、
[4] 乳酸菌の生菌を104cfu/g以上含み、pHが5.0以上であり、10℃での保存で90日間以上、生菌数が維持されることを特徴とする、ポーションタイプ、個包装スライスタイプ、カルトンタイプ、キャンディー包装タイプ、スライス・オン・スライスタイプ、又は６Ｐ包装タイプのプロセスチーズ類、
[5] プロセスチーズ類の製造工程における加熱溶融工程後の流動性又は成型性を残した状態で充填・包装・成形が行われ、乳酸菌の生菌を10 4 cfu/g以上含み、pHが5.0以上であることを特徴とする、ポーションタイプ、個包装スライスタイプ、カルトンタイプ、キャンディー包装タイプ、スライス・オン・スライスタイプ、又は６Ｐ包装タイプのプロセスチーズ類、
[6] プロセスチーズ類の製造工程における加熱溶融工程後の流動性又は成型性を残した状態で充填・包装・成形が行われ、乳酸菌の生菌を10 4 cfu/g以上含み、pHが5.0以上であり、10℃での保存で90日間以上、前記生菌数が維持されることを特徴とする、ポーションタイプ、個包装スライスタイプ、カルトンタイプ、キャンディー包装タイプ、スライス・オン・スライスタイプ、又は６Ｐ包装タイプのプロセスチーズ類、
[7] 乳酸菌が、Lactobacillus属、Lactococcus属、Streptococcus属、Enterococcus属、Pediococcus属、Leuconostoc属、Bifidobacterium属から選ばれる１種または２種以上及び／又は有胞子性乳酸菌であることを特徴とする、上記[1]〜[7]のいずれかに記載のプロセスチーズ類、
[8] 有胞子性乳酸菌が、Sporolactobacillus属に属する乳酸菌であることを特徴とする、上記[7]記載のプロセスチーズ類、
からなる。
That is, the present invention
[1] After the heat-melting step in the process of manufacturing processed cheeses, when the temperature falls to 65 ° C or less, lactic acid bacteria are added, and the heat history corresponding to a retention time of 60 ° C or more and 30 seconds or less flows filling, packaging, molded in sex or while leaving the moldability is performed, comprises live bacteria of the
[2] Lactic acid bacteria are added after the heating and melting step in the process of manufacturing processed cheeses, and filling, packaging, and molding are performed in a state where fluidity or moldability is left, and 10 4 cfu / g of the live bacteria of the lactic acid bacteria Process cheeses characterized in that the viable cell count is maintained for 90 days or more when the pH is 5.0 or more and stored at 10 ° C.
[3] A portion type, individual packaging slice type, carton type, candy packaging type, slice-on-slice type, characterized by containing 10 4 cfu / g or more of live lactic acid bacteria and a pH of 5.0 or more, Or 6P packaging type processed cheeses,
[4] Potion type, containing 10 4 cfu / g or more of lactic acid bacteria, pH of 5.0 or more, and maintaining the number of viable bacteria for 90 days or more when stored at 10 ° C Packaged slice type, carton type, candy package type, slice-on-slice type, or 6P package type processed cheese,
[5] Filling / packaging / molding is performed with the fluidity or moldability remaining after the heat-melting step in the manufacturing process of processed cheeses, containing 10 4 cfu / g or more of live lactic acid bacteria, and a pH of 5.0 Process cheeses of portion type, individual packaging slice type, carton type, candy packaging type, slice-on-slice type, or 6P packaging type ,
[6] Filling / packaging / molding is performed in a state where the fluidity or moldability after the heat-melting step in the manufacturing process of processed cheeses is left, including 10 4 cfu / g or more of live lactic acid bacteria, and a pH of 5.0 The potion type, individual packaging slice type, carton type, candy packaging type, slice-on-slice type, characterized in that the viable cell count is maintained for 90 days or more when stored at 10 ° C. Or 6P packaging type processed cheeses,
[7] The lactic acid bacterium is one or more selected from Lactobacillus genus, Lactococcus genus, Streptococcus genus, Enterococcus genus, Pediococcus genus, Leuconostoc genus, Bifidobacterium genus and / or spore-forming lactic acid bacteria, Process cheese according to any one of the above [1] to [7],
[8] The process cheeses according to [7] above, wherein the spore-forming lactic acid bacterium is a lactic acid bacterium belonging to the genus Sporolactobacillus,
Consists of.
本発明によるプロセスチーズ類は、新プロセスチーズともいうことができ、本発明では、プロセスチーズとナチュラルチーズの中間の、それぞれの長所を兼ね備えた新カテゴリーを創造したということができる。 The processed cheeses according to the present invention can also be referred to as new processed cheeses, and in the present invention, it can be said that a new category having the advantages of each of intermediate between processed cheeses and natural cheeses has been created.
ゴーダチーズやチェダーチーズ、エメンタール、カマンベールなどの代表的なナチュラルチーズでは、乳酸菌は生きているが、流動性のない固体であるため、カットして包装する以外に、形状を変えることはできない。一方、プロセスチーズ類では、加熱溶融されることで流動性が付与されるため、スライス、6P、カルトンなど、多彩な充填包装形態が可能となる。また、プロセスチーズ類は加熱溶融工程を経ることで殺菌され、ナチュラルチーズより衛生的に優れている。ナチュラルチーズでは、カード形成、ホエー排出、熟成などの処理を開放系で行うことが多く、特に細菌的な二次汚染の可能性が高いとされている。 In typical natural cheeses such as gouda cheese, cheddar cheese, emmental, and camembert, lactic acid bacteria are alive, but they are non-flowable solids, so the shape cannot be changed except by cutting and packaging. On the other hand, in processed cheeses, fluidity is imparted by being melted by heating, so that various filling and packaging forms such as slices, 6P, and cartons are possible. In addition, processed cheeses are sterilized through a heating and melting step, and are sanitary superior to natural cheeses. In natural cheese, processing such as curd formation, whey discharge, and ripening is often performed in an open system, and it is considered that there is a high possibility of bacterial secondary contamination.
本発明によるプロセスチーズ類は、製造工程では通常のプロセスチーズと同様、原料チーズが加熱溶融された後、流動性のある状態で密封系で処理される。冷却及び乳酸菌の添加も密封系で処理されるため、乳酸菌が生残していてもナチュラルチーズより細菌的な安全性は優れている。さらに本発明のように、原料チーズを加熱溶融し、ほとんど全ての生菌を殺菌した後に、新たに乳酸菌を添加する方法では、製品中に生残させる乳酸菌の種類を自由に選択することができる。ナチュラルチーズの製造では、酸の生成速度などを考慮して、乳酸菌を選択しなければならない。ナチュラルチーズに使用できる乳酸菌は風味や物性、製造方法などの制限を受けることとなるが、本発明のプロセスチーズ類には、その制限はないこととなる。このことは、健康上の効果などの面から、様々な乳酸菌の菌種や菌株を自由に選択できるという利点となる。 In the production process, the processed cheeses according to the present invention are processed in a sealed system in a fluid state after the raw material cheese is heated and melted in the same manner as normal processed cheese. Since cooling and addition of lactic acid bacteria are also processed in a sealed system, even if lactic acid bacteria survive, bacterial safety is superior to natural cheese. Further, as in the present invention, after the raw cheese is heated and melted and almost all the live bacteria are sterilized, the type of lactic acid bacteria newly added can be freely selected in the product. . In the production of natural cheese, lactic acid bacteria must be selected in consideration of the rate of acid production. Lactic acid bacteria that can be used in natural cheese are subject to limitations such as flavor, physical properties, and production method, but the processed cheeses of the present invention are not limited. This is an advantage that various lactic acid bacteria species and strains can be freely selected in terms of health effects.
本発明のプロセスチーズ類は乳酸菌は生菌を含むものであるが、乳酸菌の機能を有効に活用することや、長期間の保存性の観点から生菌を104cfu/g以上、好ましくは105cfu/g以上、より好ましくは106cfu/g以上含むことが望ましい。 In the process cheeses of the present invention, the lactic acid bacteria contain viable bacteria. However, the viable bacteria are preferably 10 4 cfu / g or more, preferably 10 5 cfu from the viewpoint of effective use of the function of the lactic acid bacteria and long-term preservation. / g or more, more preferably 10 6 cfu / g or more.
プロセスチーズは、「乳等省令」において、ナチュラルチーズを粉砕し、加熱溶融し、乳化したものと定義されているが、本発明でいうプロセスチーズ類とは、これ以外に、加熱溶融及び／又は殺菌工程を必要とする全てのチーズ様食品であり、例えば、チーズフード、プロセスチーズサブスティテュート等、プロセスチーズ類似物を含む。 Process cheese is defined in the “Ministerial Ordinance of Milk and the like” as crushed, heated and melted and emulsified natural cheese. In addition to the process cheeses referred to in the present invention, heat melt and / or All cheese-like foods that require a sterilization step, including, for example, processed cheese analogs such as cheese food, processed cheese substitutes, and the like.
ナチュラルチーズは、「乳等省令」において、(1) 乳、バターミルク（バターを製造する際に生じた脂肪粒以外の部分をいう。以下同じ。）若しくはクリームを乳酸菌で発酵させ、又は乳、バターミルク若しくはクリームに酵素を加えてできた凝乳から乳清を除去し、固形状にしたもの又は、これらを熟成したもの、(2) 前号に揚げるもののほか、乳、バターミルク又はクリームを原料として、凝固作用を含む製造技術を用いて製造したものであって、同号に揚げるものと同様の化学的、物理的及び官能的特性を有するものと定義されている。 Natural cheese is defined in (1) Milk, Buttermilk (parts other than fat grains produced when producing butter, the same shall apply hereinafter) or cream fermented with lactic acid bacteria, or milk, Whey is removed from the curd resulting from adding enzyme to buttermilk or cream, and then solidified or aged, (2) In addition to the frying in the previous item, milk, buttermilk or cream It is defined as a raw material that is manufactured using a manufacturing technique including a coagulation action, and has the same chemical, physical, and sensory characteristics as those listed in the same item.
乳酸菌とは一般に、炭水化物を発酵し、生産する酸の50%以上が乳酸であり、炭水化物を含む培地によく繁殖し、グラム陽性で運動性がなく、胞子をつくらない菌群と定義されているが、本発明でいう乳酸菌とは、これ以外に、乳酸を多量に産生する菌を全て含み、ビフィズス菌なども含まれる。具体的には、Lactobacillus属、Lactococcus属、Streptococcus属、Enterococcus属、Pediococcus属、Leuconostoc属、Bifidobacterium属に属する菌が例示でき、より具体的には、Lactobacillus delbrueckii subspecies bulgaricus、Lactobacillus delbrueckii subspecies lactis、Lactobacillus helveticus、Lactobacillus helveticus subspecies jugurti、Lactobacillus acidophilus、Lactobacillus crispatus、Lactobacillus amylovorus、Lactobacillus gallinarum、Lactobacillus gasseri、Lactobacillus johnsonii、Lactobacillus casei、Lactobacillus casei subspecies rhamnosus、Lactobacillus plantarum、Lactobacillus brevis、Lactobacillus kefir、Lactobacillus fermentum、Lactococcus lactis subspecies lactis、Lactococcus lactis subspecies cremoris、Lactococcus diacetilactis、Streptococcus thermophilus、Enterococcus faecium、Leuconostoc cremoris、Leuconostoc lactis、Leuconostoc mesenteroides subspecies mesenteroides、Leuconostoc mesenteroides subspecies dextranicum、Leuconostoc paramesenteroides、Bifidobacterium bifidum、Bifidobacterium longum、Bifidobacterium breve、Bifidobacterium infantis、Bifidobacterium adolescentisなどが例示できる。 Lactic acid bacteria are generally defined as a group of bacteria that ferment carbohydrates and that produce more than 50% of the acid produced is lactic acid, propagate well in medium containing carbohydrates, are gram-positive, non-motile, and do not produce spores. However, the lactic acid bacteria referred to in the present invention include all bacteria that produce a large amount of lactic acid, and bifidobacteria. Specific examples include Lactobacillus genus, Lactococcus genus, Streptococcus genus, Enterococcus genus, Pediococcus genus, Leuconostoc genus, and Bifidobacterium genus. , Lactobacillus helveticus subspecies jugurti, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus casei subspecies rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus kefir, Lactobacillus fermentum, Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris, Lactococcus diacetilactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc cremoris, Leuconostoc lactis, Leuconostoc mesenteroides subspecies mesenteroides, Leuconostoc mesenteroides subspecies dextranicum, Leuconostoc Examples include conostoc paramesenteroides, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium adolescentis.
本発明のプロセスチーズ類では様々な乳酸菌を使用できるが、乳酸菌として耐熱性のある芽胞を形成する乳酸産生菌を使用すれば、製造工程を大幅に変更せずに、芽胞の形態で乳酸菌を生残させることができる。芽胞形成の乳酸産生菌として具体的には、食用経験のあるSporolactobacillus属に属する菌が例示でき、より具体的には、Sporolactobacillus inulinusなどが例示できる。芽胞形成の乳酸産生菌では、菌を添加するタイミングを考慮する必要性がなくなり、例えば、殺菌工程前に添加しても最終的に生残させることが可能となる。 Although various lactic acid bacteria can be used in the processed cheeses of the present invention, if a lactic acid-producing bacterium that forms heat-resistant spores is used as the lactic acid bacteria, the lactic acid bacteria can be produced in the form of spores without significantly changing the production process. Can be left. Specific examples of spore-forming lactic acid-producing bacteria include bacteria belonging to the genus Sporolactobacillus, which have edible experience, and more specifically, Sporolactobacillus inulinus. In the spore-forming lactic acid-producing bacterium, it is not necessary to consider the timing of adding the bacterium. For example, even if it is added before the sterilization step, it can finally survive.
本発明では、プロセスチーズ類へ添加できる乳酸菌培養物として、乳酸菌スターター以外に、ナチュラルチーズ、ヨーグルトなど、乳酸菌の生きている発酵食品も使用できる。 In the present invention, fermented foods with living lactic acid bacteria such as natural cheese and yogurt can be used as lactic acid bacteria cultures that can be added to processed cheeses, in addition to lactic acid bacteria starters.
プロセスチーズ類の製造法において、原材料の溶融工程後の充填方法に着目すると、(1) 高温（65〜90℃程度）の状態で充填されるホットパック方式（ポーション、個包装スライス、カルトンなど）と、(2) 低温（15〜35℃程度）まで冷却しながら成形し、その後、さらに冷却して包装する方式（キャンディー包装チーズ、スライス・オン・スライスなど）がある。溶融後のプロセスチーズに乳酸菌を添加して生残させようとする場合、生残させたい菌数、成形性または充填時の流動性を考慮して、添加温度、添加後の温度履歴と経過時間が適宜、選択されなければならない。 Focusing on the filling method after the raw material melting process in the process cheese manufacturing method, (1) Hot-pack method (portion, individual packaging slice, carton, etc.) filled at high temperature (65-90 ° C) (2) There is a method (such as candy-packed cheese or slice-on-slice) in which the material is molded while being cooled to a low temperature (about 15 to 35 ° C.) and then cooled and packaged. When adding lactic acid bacteria to the processed cheese after melting to allow survival, the number of bacteria to be survived, moldability or fluidity during filling is taken into consideration, the addition temperature, the temperature history and elapsed time after addition Must be selected accordingly.
乳酸菌の耐熱性を考慮すると、上記(2)の方式に適用する方が有利であると考えられる。冷却工程を備えているため、乳酸菌が死滅しない温度として、例えば45℃で乳酸菌の添加を行えば良いからである。一方、上記(1)のホットパック方式では、乳酸菌を添加してから充填し、急冷されるまでの保持時間を考慮して、添加するときの温度を下げる必要が出てくる。菌種や菌株にもよるが、例えば、個包装スライスチーズの場合、インラインで添加してから、温度5℃の冷水中で10℃に冷却されるまでに10秒を要するとすると、乳酸菌の添加は約65℃以下で行うのが望ましく、この場合の生菌数の減少は約1桁である。同様に、6P包装の場合、添加してから急凍庫で30℃に冷却されるまで30分を要するとすると、乳酸菌の添加は約55℃以下にするのが望ましく、この場合の生菌数の減少は約1桁である。これらの点から勘案して、乳酸菌を添加する時のプロセスチーズ類の温度は65℃以下から、撹拌ないし混練することでプロセスチーズ類へ乳酸菌を均一に添加することが可能となるまでの範囲を指し、60℃以上での保持時間が30秒以下に相当する熱履歴であることが望ましい。加熱溶融温度から乳酸菌の添加が可能な適温までチーズ類の品温を下げるには、掻き取り式のサーモシリンダーや熱交換型スタティックミキサーなどの熱交換器を用いることができる。 Considering the heat resistance of lactic acid bacteria, it is considered that it is more advantageous to apply the method (2). This is because, since a cooling step is provided, it is sufficient to add the lactic acid bacteria at 45 ° C. as a temperature at which the lactic acid bacteria do not die. On the other hand, in the hot pack method of (1), it is necessary to reduce the temperature at the time of addition in consideration of the holding time until the lactic acid bacteria are added and then filled and rapidly cooled. Depending on the bacterial species and strain, for example, in the case of individually packaged sliced cheese, if it takes 10 seconds to cool to 10 ° C in cold water at a temperature of 5 ° C, adding lactic acid bacteria Is preferably performed at about 65 ° C. or less, and in this case, the decrease in the number of viable bacteria is about one order of magnitude. Similarly, in the case of 6P packaging, if it takes 30 minutes to cool to 30 ° C in a quick freezer after addition, it is desirable to add lactic acid bacteria to about 55 ° C or less. The decrease is about an order of magnitude. Considering these points, the temperature of processed cheese when adding lactic acid bacteria is from 65 ° C or less, and the range from stirring or kneading until lactic acid bacteria can be uniformly added to processed cheeses. It is desirable that the heat history corresponds to a holding time at 60 ° C. or higher of 30 seconds or shorter. In order to lower the product temperature of the cheeses from the heating and melting temperature to an appropriate temperature at which lactic acid bacteria can be added, a heat exchanger such as a scraping-type thermo cylinder or a heat exchange type static mixer can be used.
溶融されたプロセスチーズ類が、ある一定温度に冷却されたとき、その温度における本来の粘度又は硬さとなるには一定時間の保持が必要である。急速に冷却することで、その温度における本来の粘度よりも低い又は本来の硬さよりも軟らかい物性に一定時間、維持できる。本発明の骨子の一つは、乳酸菌が熱死滅しにくい添加温度と流動性のある充填適性とを両立させるために、上記した温度と物性のタイムラグを利用することにある。このとき、乳酸菌の添加温度、添加後の温度履歴、経過時間は、乳酸菌の耐熱性を表現するD値（ある温度で生菌数が1桁減少するために必要な保持時間）を指標にして適宜、設定する。 When the melted processed cheeses are cooled to a certain temperature, it is necessary to maintain a certain time for the original viscosity or hardness at that temperature. By rapidly cooling, it is possible to maintain a physical property lower than the original viscosity at that temperature or softer than the original hardness for a certain period of time. One of the gist of the present invention is to use the above-described temperature and physical property time lag in order to achieve both the addition temperature at which lactic acid bacteria are not easily killed by heat and the fluid filling suitability. At this time, the addition temperature of lactic acid bacteria, the temperature history after addition, and the elapsed time are based on the D value (retention time necessary for reducing the number of viable bacteria by one digit at a certain temperature) as an index. Set as appropriate.
本発明のプロセスチーズ類では様々な原料を使用するが、プロセスチーズ類として適当な風味や物性を実現する観点から、原料としてのナチュラルチーズを20%以上、好ましくは40%以上、より好ましくは60%以上含むことが望ましい。 Although various raw materials are used in the processed cheeses of the present invention, from the viewpoint of realizing an appropriate flavor and physical properties as processed cheeses, natural cheese as a raw material is 20% or more, preferably 40% or more, more preferably 60%. It is desirable to contain more than%.
乳酸菌をプロセスチーズ類に添加した後、冷蔵保存における乳酸菌の消長も重要である。発明者らは多種の乳酸菌を様々なプロセスチーズ類に添加して保存試験を実施し、その乳酸菌の消長を測定した結果、特殊な菌体に加工しなくとも生菌数が減少しない条件を見いだすことができた。その条件とはプロセスチーズのpHが5.0以上であることである。クワルクのpHは通常4.0〜4.5、クリームチーズのpHは通常4.5〜4.8と、フレッシュチーズではpHが低く、乳酸により乳酸菌の生育が阻害され、凍結菌体及び／又は凍結乾燥菌体という特殊な菌体を使用する必要があったと思われる。しかし、熟成チーズが主体であるプロセスチーズではpHを5.5〜6.0程度に設定できるため、添加された乳酸菌の生菌が減少する現象は見られなかった。さらに鋭意検討した結果、pHが5.0以上では、乳酸菌の生菌数は保存中に減少しなかったが、pHが5.0未満では減少する乳酸菌もあった。 After adding lactic acid bacteria to processed cheeses, the fate of lactic acid bacteria in refrigerated storage is also important. The inventors conducted a storage test by adding various lactic acid bacteria to various processed cheeses, and as a result of measuring the fluctuation of the lactic acid bacteria, the inventors found a condition in which the number of viable bacteria does not decrease without processing into special cells. I was able to. The condition is that the pH of the processed cheese is 5.0 or more. The pH of quark is usually 4.0 to 4.5, the pH of cream cheese is usually 4.5 to 4.8, the pH of fresh cheese is low, the growth of lactic acid bacteria is inhibited by lactic acid, and a special bacterium called frozen cells and / or lyophilized cells Apparently the body needed to be used. However, since the pH of the processed cheese, which is mainly ripened cheese, can be set to about 5.5 to 6.0, there was no phenomenon in which the viable bacteria of the added lactic acid bacteria decreased. As a result of further intensive studies, the viable count of lactic acid bacteria did not decrease during storage when the pH was 5.0 or more, but there were some lactic acid bacteria that decreased when the pH was less than 5.0.
本発明のプロセスチーズ類では添加する乳酸菌の生菌数で機能を制御できるため、保存中に乳酸菌の生菌数が幾らか減少することは問題としないが、添加した乳酸菌の生菌数を保存中に減少させないためには、製品のpHを5.0以上にすることが望ましい。 In the processed cheeses of the present invention, the function can be controlled by the number of viable lactic acid bacteria added, so it is not a problem that the number of live lactic acid bacteria is somewhat reduced during storage, but the number of viable lactic acid bacteria added is preserved. In order not to decrease the pH of the product, it is desirable that the pH of the product is 5.0 or more.
本発明のプロセスチーズ類では乳酸菌を添加する時の温度を、生菌数が極端に減少しない条件に設定すれば問題とならないが、乳酸菌の添加から、製品として冷蔵で保存されるまでの温度経過条件として、乳酸菌の生菌数を4桁減少させる熱履歴以下で乳酸菌が添加されることが望ましい。具体的には、乳酸菌を添加する時のプロセスチーズ類の温度は65℃以下から、撹拌ないし混練することでプロセスチーズ類へ乳酸菌を均一に添加することが可能となるまでの範囲を指し、60℃以上での保持時間が30秒以下に相当する熱履歴であることが望ましい。また、プロセスチーズ類が製品として冷蔵で保存される温度は10℃以下であることが望ましい。 In the processed cheeses of the present invention, the temperature when adding lactic acid bacteria is not a problem if the conditions are set so that the number of viable bacteria does not extremely decrease, but the temperature elapsed from the addition of lactic acid bacteria until refrigerated storage as a product As a condition, it is desirable that the lactic acid bacterium is added at a temperature lower than the heat history that reduces the number of living lactic acid bacteria by 4 orders of magnitude. Specifically, the temperature of process cheeses when adding lactic acid bacteria refers to the range from 65 ° C. or less until it becomes possible to uniformly add lactic acid bacteria to process cheeses by stirring or kneading. It is desirable that the heat history be equivalent to a holding time at 30 ° C. or higher of 30 ° C. or higher. Moreover, it is desirable that the temperature at which the processed cheeses are stored as a refrigerated product is 10 ° C. or less.
以下、本発明を実施例を挙げて説明するが、本発明は、これにより限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this.
［試験例１］（乳酸菌の種類による冷蔵中の保存性への影響）
ミートチョッパーで粉砕したチェダーチーズ10kgとゴーダチーズ10kgをケットル型溶融釜に入れ、さらに溶融塩としてトリポリリン酸ナトリウム0.4kgを加え、蒸気を吹き込みながら攪拌し、82℃まで加熱溶融した。溶融したチーズを200gずつ容器に取り、10℃の冷蔵庫で一晩、冷却した。チーズのｐＨは5.8であった。当該チーズを20〜30g取り、約106cfu/gの生菌数になるよう乳酸菌培養液を添加して練り込んだ。その後10℃で保存し、乳酸菌の消長を調べた。試験結果を図１に示した。何れの種類の乳酸菌も保存中に生菌数は減少しなかった。乳酸菌の種類に関係なく、約120日間以上、生菌数は維持されることが分かった。
[Test Example 1] (Effect of lactic acid bacteria on storage stability during refrigeration)
10 kg of cheddar cheese crushed by a meat chopper and 10 kg of gouda cheese were placed in a kettle-type melting kettle, 0.4 kg of sodium tripolyphosphate was added as a molten salt, and the mixture was stirred while blowing steam and heated to 82 ° C. to melt. 200 g of melted cheese was taken in a container and cooled overnight in a refrigerator at 10 ° C. The pH of the cheese was 5.8. 20-30 g of the cheese was taken, and a lactic acid bacteria culture solution was added and kneaded so that the viable cell count was about 10 6 cfu / g. Thereafter, it was stored at 10 ° C., and the change of lactic acid bacteria was examined. The test results are shown in FIG. None of the lactic acid bacteria of any kind decreased during storage. Regardless of the type of lactic acid bacteria, the number of viable bacteria was maintained for about 120 days or longer.
［試験例２］（プロセスチーズ類のpHによる冷蔵中の保存性への影響）
ミートチョッパーで粉砕したゴーダチーズ12kgとクリームチーズ3kgをケットル型溶融釜に入れ、さらに溶融塩としてメタリン酸ナトリウム0.3kgを加え、蒸気を吹き込みながら攪拌し、82℃まで加熱溶融した。溶融したチーズを200gずつ容器に取り、10℃の冷蔵庫で一晩、冷却した。チーズのpHは5.4であった。同様の原料で溶融し、pHが5.1、4.9、4.5になるよう乳酸を添加したサンプルを調製した。pHの異なる4サンプルに、約106cfu/gの生菌数になるよう乳酸菌培養液を添加して練り込んだ。その後10℃で保存し、乳酸菌の消長を調べた。試験結果を図２〜５に示した。pHが5.1および5.4では、何れの乳酸菌も保存中に生菌数は減少しなかった。pHが4.9では、保存中に生菌数が減少するものもあった。pHが4.5では、何れの乳酸菌も保存中に生菌数は減少した。乳酸菌の種類に関係なく、pHが5.0以上で、約90日間以上、生菌数は維持されることが分かった。
[Test Example 2] (Effect of preservability during refrigeration by pH of processed cheese)
12 kg of Gouda cheese crushed by a meat chopper and 3 kg of cream cheese were put into a kettle-type melting kettle, 0.3 kg of sodium metaphosphate was added as a molten salt, stirred while blowing steam, and heated to 82 ° C to melt. 200 g of melted cheese was taken in a container and cooled overnight in a refrigerator at 10 ° C. The pH of the cheese was 5.4. Samples were prepared by melting the same raw materials and adding lactic acid so that the pH was 5.1, 4.9, or 4.5. A lactic acid bacteria culture solution was added to and kneaded into 4 samples having different pHs so that the viable cell count was about 10 6 cfu / g. Thereafter, it was stored at 10 ° C., and the change of lactic acid bacteria was examined. The test results are shown in FIGS. At pH 5.1 and 5.4, the number of viable bacteria did not decrease during storage for any lactic acid bacteria. At pH 4.9, there were some cases where the viable count decreased during storage. At pH 4.5, the number of viable bacteria decreased during storage for all lactic acid bacteria. Regardless of the type of lactic acid bacteria, it was found that the number of viable bacteria was maintained for about 90 days or more when the pH was 5.0 or more.
殺菌処理したチーズ類に、原料のナチュラルチーズに由来しない雑菌などが混入することを防止した、無菌状態を維持しながら、必要に応じてインラインでチーズの品温を下げ、上記の無菌状態を維持しながら、必要に応じてインラインで乳酸菌を添加し、製品中に乳酸菌が生残するように、充填・包装する技術及び、その技術により製造された製品は、原料が殺菌された後に無菌状態で処理されているために、製品の細菌的な安全性が高く、この点は通常のナチュラルチーズより優れている。本発明のプロセスチーズ類では、流動性を保ちながら、密封系で処理できるのに対して、ナチュラルチーズでは、カード形成、ホエー排出、熟成などを開放系で処理されることが多く、細菌的な二次汚染の可能性が高い。 While maintaining the sterility of the sterilized cheeses, which prevents germs that are not derived from the natural cheese of the raw material from mixing, the product temperature of the cheese is lowered in-line as necessary to maintain the above sterility. However, the lactic acid bacteria are added in-line as necessary, and the technology for filling and packaging so that the lactic acid bacteria survive in the product and the product manufactured by the technology are in a sterile state after the raw materials are sterilized. Due to the treatment, the product is highly bacterially safe, which is superior to normal natural cheese. The processed cheeses of the present invention can be processed in a sealed system while maintaining fluidity, whereas natural cheese is often processed in an open system for curd formation, whey discharge, ripening, etc. There is a high possibility of secondary contamination.
［実施例１］
ミートチョッパーで粉砕したチェダーチーズ20kgとゴーダチーズ20kgをケットル型溶融釜に入れ、さらに溶融塩としてトリポリリン酸ナトリウム0.7kgを加え、蒸気を吹き込みながら攪拌し、82℃まで加熱溶融した。溶融したチーズをポンプで送りながらサーモシリンダーで35℃まで冷却した。乳酸菌（Lactobacillus delbrueckii subspecies bulgaricus）培養液で生菌数が109cfu/mlの約1mlを冷却したチーズ1kgに対してインラインで定量混合した。乳酸菌の混合されたチーズを35℃にし、約5g/個で球形に成形し、キャンディー包装した。約20個ずつ窒素と炭酸ガスを1：1にガス置換しながらピロー包装した。その後、温度10℃の冷蔵室で保管した。
[Example 1]
20 kg of cheddar cheese crushed by a meat chopper and 20 kg of gouda cheese were placed in a kettle-type melting kettle, 0.7 kg of sodium tripolyphosphate was added as a molten salt, and the mixture was stirred while blowing steam and heated to 82 ° C to melt. The melted cheese was cooled to 35 ° C. with a thermo cylinder while being pumped. About 1 ml of 10 9 cfu / ml viable bacteria was cultured in a lactic acid bacterium (Lactobacillus delbrueckii subspecies bulgaricus) culture solution and quantitatively mixed in-line with 1 kg of cooled cheese. The cheese mixed with lactic acid bacteria was brought to 35 ° C., formed into a spherical shape at about 5 g / piece, and packaged in candy. Pillow packaging was carried out while substituting approximately 20 nitrogen and carbon dioxide gases at a ratio of 1: 1. Thereafter, it was stored in a refrigerator at a temperature of 10 ° C.
上記の工程により、乳酸菌（Lactobacillus delbrueckii subspecies bulgaricus）の生菌数が約106cfu/gのプロセスチーズを製造できた。製品のpHは5.8であり、温度10℃、期間4ヶ月で保存した後の乳酸菌の生菌数は約106cfu/gであった。 By the above steps, a processed cheese having a viable count of about 10 6 cfu / g of lactic acid bacteria (Lactobacillus delbrueckii subspecies bulgaricus) could be produced. The pH of the product was 5.8, and the number of living lactic acid bacteria after storage at a temperature of 10 ° C. for a period of 4 months was about 10 6 cfu / g.
［実施例２］
ミートチョッパーで粉砕したチェダーチーズ10kgとゴーダチーズ30kgをケットル型溶融釜に入れ、さらに溶融塩としてメタリン酸ナトリウム0.5kg、クエン酸ナトリウム0.3kgを加え、蒸気を吹き込みながら攪拌し、85℃まで加熱溶融した。溶融したチーズをポンプで送りながらサーモシリンダーで55℃まで冷却した。乳酸菌（Lactobacillus gasseri）培養液で生菌数が109cfu/mlの約1mlを冷却したチーズ1kgに対してインラインで定量混合した。乳酸菌の混合されたチーズをスライスチーズの充填機で、充填、冷却した後、包装した。乳酸菌を混合後、約15秒で、スライスへの個包装及び約10℃への冷却を行った。その後、温度10℃の冷蔵室で保管した。
[Example 2]
Add 10kg of cheddar cheese crushed with meat chopper and 30kg of gouda cheese into a kettle-type melting kettle, add 0.5kg of sodium metaphosphate and 0.3kg of sodium citrate as molten salt, stir while blowing steam, heat and melt to 85 ° C did. The melted cheese was cooled to 55 ° C. with a thermo cylinder while being pumped. About 1 ml of 10 9 cfu / ml viable bacteria in a lactic acid bacteria (Lactobacillus gasseri) culture solution was quantitatively mixed in-line with 1 kg of cooled cheese. The cheese mixed with lactic acid bacteria was packed with a slice cheese filling machine, cooled, and then packaged. About 15 seconds after mixing the lactic acid bacteria, individual packaging into slices and cooling to about 10 ° C. were performed. Thereafter, it was stored in a refrigerator at a temperature of 10 ° C.
上記の工程により、乳酸菌（Lactobacillus gasseri）の生菌数が約106cfu/gのスライスチーズを製造できた。製品のpHは5.8であり、温度10℃、期間4ヶ月で保存した後の乳酸菌の生菌数は約106cfu/gであった。 According to the above process, sliced cheese having about 10 6 cfu / g viable lactic acid bacteria (Lactobacillus gasseri) could be produced. The pH of the product was 5.8, and the number of living lactic acid bacteria after storage at a temperature of 10 ° C. for a period of 4 months was about 10 6 cfu / g.
［実施例３］
ミートチョッパーで粉砕したチェダーチーズ20kgとゴーダチーズ10kg及びクリームチーズ10kgをケットル型溶融釜に入れ、さらに溶融塩としてメタリン酸ナトリウム0.5kg、ピロリン酸ナトリウム0.4kgを加え、蒸気を吹き込みながら攪拌し、85℃まで加熱溶融した。溶融したチーズをポンプで送りながらジャケット付き熱交換型スタティックミキサーで55℃まで冷却した。乳酸菌（Streptococcus thermophilus）培養液で生菌数が109cfu/mlの約2mlを冷却したチーズ1kgに対してインラインで定量混合した。乳酸菌の混合されたチーズを6Pチーズの充填機で、充填、包装した後、冷却した。この冷却工程では、乳酸菌を混合した後、約30分をかけて約40℃とした。その後、温度10℃の冷蔵室で保管した。
[Example 3]
Add 20 kg of cheddar cheese crushed with meat chopper, 10 kg of gouda cheese and 10 kg of cream cheese into a kettle-type melting kettle, add 0.5 kg of sodium metaphosphate and 0.4 kg of sodium pyrophosphate as molten salts, stir while blowing steam, 85 It was heated and melted to 0 ° C. The melted cheese was cooled to 55 ° C. with a jacketed heat exchange type static mixer while being pumped. About 2 ml of 10 9 cfu / ml viable cells were cultured in a lactic acid bacterium (Streptococcus thermophilus) culture solution and quantitatively mixed in-line with 1 kg of cooled cheese. The cheese mixed with lactic acid bacteria was filled and packaged with a 6P cheese filling machine, and then cooled. In this cooling step, after mixing the lactic acid bacteria, the temperature was about 40 ° C. over about 30 minutes. Thereafter, it was stored in a refrigerator at a temperature of 10 ° C.
上記の工程により、乳酸菌（Streptococcus thermophilus）の生菌数が約105cfu/gの6Pチーズを製造できた。製品のpHは5.9であり、温度10℃、期間4ヶ月で保存した後の乳酸菌の生菌数は約106cfu/gであった。初期に比べて保存後では生菌数が幾らか増加していた。 According to the above process, 6P cheese having about 10 5 cfu / g viable lactic acid bacteria (Streptococcus thermophilus) could be produced. The pH of the product was 5.9, and the number of living lactic acid bacteria after storage at a temperature of 10 ° C. for a period of 4 months was about 10 6 cfu / g. The viable cell count increased somewhat after storage compared to the initial period.
［実施例４］
ミートチョッパーで粉砕したチェダーチーズ40kgをケットル型溶融釜に入れ、さらに溶融塩としてヘキサメタリン酸ナトリウム0.3kg、クエン酸ナトリウム0.5kgを加えた。乳酸産生菌（Sporolactobacillus inulinus）の培養物で芽胞数が109cfu/gの約40gを添加し、蒸気を吹き込みながら攪拌し、85℃まで加熱溶融した。溶融したチーズをスライスチーズの充填機で充填し包装した。その後、温度10℃の冷蔵室で保管した。
[Example 4]
40 kg of cheddar cheese crushed with a meat chopper was put into a kettle-type melting kettle, and 0.3 kg of sodium hexametaphosphate and 0.5 kg of sodium citrate were further added as molten salts. About 40 g of spores of 10 9 cfu / g were added to a culture of lactic acid-producing bacteria (Sporolactobacillus inulinus), stirred while blowing steam, and heated to 85 ° C. to melt. The melted cheese was filled and packaged with a sliced cheese filling machine. Thereafter, it was stored in a refrigerator at a temperature of 10 ° C.
上記の工程により、乳酸産生菌（Sporolactobacillus inulinus）の生菌数を約106cfu/gで含むスライスチーズを製造できた。製品のpHは5.6であり、温度10℃、期間4ヶ月で保存した後の乳酸産生菌の生菌数は約106cfu/ｇであった。 According to the above process, sliced cheese containing about 10 6 cfu / g of viable lactic acid-producing bacteria (Sporolactobacillus inulinus) could be produced. The pH of the product was 5.6, and the number of viable lactic acid-producing bacteria after storage at a temperature of 10 ° C. for a period of 4 months was about 10 6 cfu / g.
加熱溶融工程後に、チーズ類の品温を下げ、原料のナチュラルチーズに由来しない雑菌などが混入することを防止した、無菌状態を維持して乳酸菌を添加し、流動性又は成形性を残して、充填・包装を行い、さらに冷却することで、乳酸菌を生残させたプロセスチーズ類を製造することができる。この方法によって得られたプロセスチーズ類において、製品のpHを5.0以上にすることで、添加した乳酸菌の生菌数を保存中に維持することができる。さらに、スライスチーズ、ポーションチーズなど、使用時の利便性につながる包装形体が可能であり、多彩な商品形態を取ることで風味、物性に飽きることなく、健康へ寄与する乳酸菌を添加した食品を取ることが可能となる。 After the heating and melting step, the product temperature of the cheeses is lowered, and various bacteria that are not derived from the natural cheese of the raw material are prevented from being mixed, while maintaining sterility and adding lactic acid bacteria, leaving fluidity or moldability, Process cheeses in which lactic acid bacteria are survived can be produced by filling and packaging and further cooling. In the processed cheeses obtained by this method, the viable count of the added lactic acid bacteria can be maintained during storage by setting the pH of the product to 5.0 or higher. In addition, sliced cheese, potion cheese, and other packaging forms that are convenient for use are possible, and by taking a variety of product forms, you can get foods with added lactic acid bacteria that contribute to health without getting tired of flavor and physical properties. It becomes possible.
Claims (8)
Potion type, individual packaging slice type, carton type, candy packaging type, slice-on-slice type, or 6P packaging characterized by containing 10 4 cfu / g or more of lactic acid bacteria and pH of 5.0 or more Type of processed cheese.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012228273A (en) * | 2005-12-21 | 2012-11-22 | Meiji Co Ltd | Method for production of processed cheese |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP6254936B2 (en) | 2012-02-23 | 2017-12-27 | 株式会社明治 | Proportional mixing system |
| JP6162395B2 (en) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | Cheese and method for producing the same |
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2009
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012228273A (en) * | 2005-12-21 | 2012-11-22 | Meiji Co Ltd | Method for production of processed cheese |
| JP5184095B2 (en) * | 2005-12-21 | 2013-04-17 | 株式会社明治 | Process cheese manufacturing method |
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