JPH04304842A - Cheese aged with monascus mold and production thereof - Google Patents
Cheese aged with monascus mold and production thereofInfo
- Publication number
- JPH04304842A JPH04304842A JP6982991A JP6982991A JPH04304842A JP H04304842 A JPH04304842 A JP H04304842A JP 6982991 A JP6982991 A JP 6982991A JP 6982991 A JP6982991 A JP 6982991A JP H04304842 A JPH04304842 A JP H04304842A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- monascus
- mold
- aged
- red
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 89
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 229940057059 monascus purpureus Drugs 0.000 claims description 21
- 230000005070 ripening Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000009630 liquid culture Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 description 11
- 239000002609 medium Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 244000113306 Monascus purpureus Species 0.000 description 7
- 235000002322 Monascus purpureus Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000006285 cell suspension Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000014059 processed cheese Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000002245 Penicillium camembertii Nutrition 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 240000000064 Penicillium roqueforti Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【0001】0001
【産業上の利用分野】この発明は、紅麹菌を用いて熟成
させることにより、外観が赤色系の美しい色調を有し、
かつ風味がよい、紅麹菌熟成チーズ及びその製造法に関
する。[Industrial Application Field] This invention has a beautiful red color tone in appearance by ripening using Monascus mold.
The present invention relates to a red yeast mold-ripened cheese that has a good flavor and a method for producing the same.
【0002】この発明において「チーズ」は、ナチュラ
ルチーズ(グリーンチーズ、カッティング直後のカード
を含む)、プロセスチーズ、チーズフード、又は乳を主
原料とする製品(以下「乳を主原料とする製品」を「乳
主原」と略記する)を意味する。[0002] In this invention, "cheese" refers to natural cheese (including green cheese and curds immediately after cutting), processed cheese, cheese food, or products whose main ingredient is milk (hereinafter referred to as "products whose main ingredient is milk"). (abbreviated as ``Nyushuhara'').
【0003】0003
【従来の技術】紅麹菌(モナスカス属に属する微生物)
は紅酒の製造、豆腐乳の製造等に古くから利用されてき
たが、最近になって紅麹菌をパンに利用した例(特開平
3−4729号)、麺に利用した例(特開平3−475
5号)、又は魚節類に利用した例(特開平3−3908
5号)が開示され、赤色色素の製造にも利用されている
。[Prior art] Red aspergillus (microorganism belonging to the genus Monascus)
has been used for a long time in the production of red sake and tofu milk, but recently there have been examples of the use of red yeast mold in bread (Japanese Patent Publication No. 3-4729) and noodles (Japanese Patent Application Publication No. 3-4729). 475
No. 5), or an example of use in fish species (Unexamined Japanese Patent Publication No. 3-3908
No. 5) has been disclosed and is also used for the production of red pigments.
【0004】一方、カビ熟成チーズとしては、白カビ系
微生物(ペニシリウム・カマンベルティ又はその変異株
等)を接種し熟成させた白カビチーズ(例えばカマンベ
ール)、又は青カビ系微生物(ペニシリウム・ロックフ
ォルティ等)を接種し熟成させた青カビチーズ(例えば
ブルー・チーズ、スチルトンチーズ、ロックフォール等
)が知られている。なお、表面を赤く染めるエダムチー
ズ、赤いリンドを有するリンブルガー、ミュンスター、
バシュランモンドール、エンチラド等も知られている。
しかし紅麹菌を用いて熟成させたチーズは未だ知られて
いない。On the other hand, mold-ripened cheeses include white mold cheese (such as Camembert) inoculated with white mold microorganisms (Penicillium camembertii or its mutants, etc.), or blue mold microorganisms (Penicillium roqueforti, etc.). Blue mold cheeses (for example, blue cheese, Stilton cheese, Roquefort, etc.) that are inoculated and aged are known. In addition, Edam cheese whose surface is dyed red, Limburger with red lind, Muenster,
Also known are Vacherin Mon d'Or and Enchirado. However, cheese aged using red yeast mold is still unknown.
【0005】[0005]
【発明が解決しようとする課題】この発明は、外観の美
しい、風味のよい、従来知られていない紅麹菌熟成チー
ズ及びその製造法を提供することを課題とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a previously unknown red yeast mold-ripened cheese that has a beautiful appearance and good flavor, and a method for producing the same.
【0006】[0006]
【課題を解決するための手段】この発明は前記の従来技
術ならびに課題に鑑みて完成されたものであって、前記
の課題を解決するための第1の発明は、紅麹菌により熟
成させた紅麹菌熟成チーズである。上記の課題を解決す
るための第2の発明は、チーズに紅麹菌を接種し、熟成
させることを特徴とする紅麹菌熟成チーズの製造法であ
る。上記の課題を解決するための第3の発明は、紅麹菌
を液体培地を用いて培養し、この培養液にチーズを浸漬
し、熟成させることを特徴とする紅麹菌熟成チーズの製
造法である。以下、発明の構成および作用効果について
説明する。[Means for Solving the Problems] This invention has been completed in view of the above-mentioned prior art and problems. It is a koji mold aged cheese. A second invention for solving the above-mentioned problems is a method for producing a Monascus ripened cheese, which comprises inoculating cheese with a Monascus moss and ripening the cheese. A third invention for solving the above-mentioned problems is a method for producing a Monascus matured cheese, which is characterized by culturing Monascus mold using a liquid medium, and immersing cheese in this culture solution to ripen it. . Hereinafter, the structure and effects of the invention will be explained.
【0007】この発明において原料として使用するチー
ズは、ナチュラルチーズ(グリーンチーズ、カッティン
グ直後のカードを含む)、プロセスチーズ、チーズフー
ド、又は乳主原であって、常法で製造されるもの、又は
市販品が使用できる。[0007] The cheese used as a raw material in this invention is natural cheese (including green cheese and curds immediately after cutting), processed cheese, cheese food, or milk base produced by a conventional method, or Commercially available products can be used.
【0008】この発明において使用する紅麹菌は、モナ
スカス・アンカ[Monascusanka]、モナス
カス・パープレウス[Monascus purpu
reus]等公知のモナスカ属に属する微生物であり、
これらは寄託機関からの分譲により、又は市場から容易
に入手可能である。[0008] The red yeast mold used in this invention is Monascus anka, Monascus purpu.
microorganisms belonging to the genus Monasca, such as [reus],
These are readily available from depositories or on the market.
【0009】紅麹菌によるチーズの熟成には次の方法を
採用することができる。[0009] The following method can be adopted for the ripening of cheese using red yeast mold.
【0010】1)チーズに紅麹菌を接種して発育させ、
チーズを熟成させる方法。[0010] 1) Inoculating the cheese with red yeast mold and growing it,
How to age cheese.
【0011】2)紅麹菌を液体培地を用いて培養し、こ
の培養液にチーズを浸漬し、熟成させる方法。2) A method of culturing red yeast mold using a liquid medium, and immersing cheese in this culture medium to ripen it.
【0012】上記1)の方法において、チーズへ接種す
る紅麹菌の菌体懸濁液、又は培養物は、次のように調製
される。[0012] In the method 1) above, a bacterial cell suspension or culture of Monascus to be inoculated into cheese is prepared as follows.
【0013】(1)炭素源、窒素源、無機塩等を含有す
る液体培地に紅麹菌を接種して好気条件下に培養し、培
養液から菌体を回収し、この菌体を滅菌水に懸濁する。(1) Inoculate Monascus into a liquid medium containing a carbon source, nitrogen source, inorganic salts, etc., culture under aerobic conditions, collect bacterial cells from the culture solution, and incubate the bacterial cells with sterilized water. Suspend in
【0014】(2)固形培地(例えば寒天培地)に紅麹
菌を接種して好気条件下に培養し、培養物に滅菌水を加
え軽く振って菌体懸濁液を得る。(2) A solid medium (for example, an agar medium) is inoculated with Monascus moss and cultured under aerobic conditions, and sterile water is added to the culture and gently shaken to obtain a bacterial cell suspension.
【0015】(3)固形培地(例えばパン等)に紅麹菌
を接種して好気条件下に培養し、培養物を粉砕する。(3) A solid medium (for example, bread) is inoculated with Monascus moss, cultured under aerobic conditions, and the culture is pulverized.
【0016】チーズへの接種は、前記の菌体懸濁液をチ
ーズに塗布、噴霧するか、又は前記の培養物粉砕物をチ
ーズに散布する等により実施される。紅麹菌の接種に先
立ち、チーズの表面を寒天ゲルの薄い層で被覆する方法
は、紅麹菌の発育開始時期が早まり、さらに寒天ゲルに
ブドウ糖などの炭素源、アミノ酸、ペプチド等の窒素源
、微量の無機塩類等を含有させて、より一層紅麹菌の発
育を早める効果を採用することもできる。寒天ゲルの代
わりに、ブドウ糖等の炭素源、アミノ酸、ペプチド等の
窒素源、微量の無機塩類を含有する水溶液をチーズ表面
に予め塗布又は噴霧しても同様の効果が得られる。[0016] Inoculation into cheese is carried out by applying or spraying the above-mentioned bacterial cell suspension onto the cheese, or by scattering the above-mentioned pulverized culture onto the cheese. The method of coating the surface of the cheese with a thin layer of agar gel prior to inoculation with Monascus moss accelerates the start of growth of the Monascus moss. It is also possible to incorporate inorganic salts, etc. to have the effect of further accelerating the growth of Monascus. A similar effect can be obtained by applying or spraying an aqueous solution containing a carbon source such as glucose, a nitrogen source such as an amino acid or a peptide, and a trace amount of inorganic salts onto the surface of the cheese instead of agar gel.
【0017】紅麹菌を接種したチーズは、温度15〜3
5℃、望ましくは25〜30℃、相対湿度70〜99%
程度、望ましくは90%以上で、3〜10日間、好気条
件下に保持して、紅麹菌を発育させる。紅麹菌の発育に
伴ってチーズ表面は紅麹菌に覆われ、外観は赤色系の色
調となる。更にチーズを熟成させるが、温度をそれまで
よりもやや低めに、例えば約5〜15℃程度とすること
が望ましい。約10日〜2か月程度で熟成はほぼ終了す
る。グリーンチーズに紅麹菌を接種し、型詰めし、ブル
ーチーズの製造法と同様に針又は棒等で穿孔し、紅麹菌
の発育と熟成をさせる方法を採用することもできる。[0017] Cheese inoculated with red yeast mold is heated to a temperature of 15 to 3
5℃, preferably 25-30℃, relative humidity 70-99%
It is maintained under aerobic conditions for 3 to 10 days to grow the Monascus mold, preferably at least 90%. As the red yeast mold grows, the surface of the cheese becomes covered with red yeast mold, giving the cheese a reddish color. The cheese is further aged, but preferably at a slightly lower temperature than before, for example about 5 to 15°C. Ripening is almost completed in about 10 days to 2 months. It is also possible to adopt a method in which green cheese is inoculated with red yeast mold, molded, and perforated with a needle or stick in the same manner as in the manufacturing method of blue cheese to allow the growth and ripening of red yeast mold.
【0018】上記2)の方法において、紅麹菌の液体培
養液は、炭素源を含有する液体培地、あるいは炭素源、
窒素源、無機塩類等を含有する液体培地に紅麹菌を接種
し、好気条件下に培養することにより得られる。この培
養液にチーズを浸漬し、チーズの熟成を行う。培養液中
の菌体濃度は、0.1%(重量、以下とくに断りのない
限り同じ)以上が望ましく、チーズに対する培養液の量
は重量比で2倍以上、特に望ましくは5倍以上である。
浸漬中は、温度を5〜30℃、好ましくは5〜15℃に
保持する。3〜60日程度で熟成がほぼ終了するので、
チーズを培養液から取り出す。得られたチーズは表面外
観が赤色系の色調となる。このまま製品とすることもで
きるが、浸漬を終了したチーズを、低温度、低湿度の環
境下で適当な水分含量となるまで乾燥してもよく、この
間にさらに熟成が進行する。In the method 2) above, the liquid culture solution of Aspergillus oryzae is a liquid medium containing a carbon source, or a carbon source,
It is obtained by inoculating Monascus moss into a liquid medium containing a nitrogen source, inorganic salts, etc., and culturing it under aerobic conditions. Cheese is immersed in this culture solution to ripen the cheese. The bacterial cell concentration in the culture solution is preferably 0.1% (by weight, the same below unless otherwise specified) or more, and the amount of culture solution relative to the cheese is at least twice the weight, particularly preferably at least 5 times. . During soaking, the temperature is maintained between 5 and 30°C, preferably between 5 and 15°C. Ripening is almost completed in about 3 to 60 days, so
Remove cheese from culture medium. The resulting cheese has a reddish appearance on the surface. Although the cheese can be made into a product as it is, it is also possible to dry the soaked cheese in an environment of low temperature and low humidity until it reaches an appropriate moisture content, during which time further ripening progresses.
【0019】熟成を終了したチーズは、可及的速やかに
冷却し、0℃〜10℃程度で保存するのが望ましい。It is desirable that the ripened cheese be cooled as soon as possible and stored at about 0°C to 10°C.
【0020】この発明によって得られる紅麹菌熟成チー
ズは、表面および表層近くが赤色系の綺麗な外観を呈す
る。色は紅麹菌の種、チーズの種類、又は製造方法によ
り若干異なるが、例えば上記1)の方法のように、紅麹
菌をチーズ表面に接種し、発育させ、熟成させた場合は
、表層が赤ワイン様の赤い色調となることが多い。一方
上記2)の方法のように、紅麹菌の液体培養液にチーズ
を浸漬し、熟成させたときは、表層はピンク系の色とな
ることが多い。この発明の紅麹菌熟成チーズは、まろや
かで特有の風味を呈するが、青カビチーズのような強い
個性的な風味ではない。食感は原料チーズよりも若干柔
らかくなる。[0020] The Monascus matured cheese obtained by the present invention has a beautiful reddish appearance on and near the surface. The color differs slightly depending on the species of red yeast mold, the type of cheese, and the manufacturing method, but for example, if red yeast mold is inoculated onto the surface of the cheese, allowed to grow, and aged, as in method 1) above, the surface layer becomes red wine. It often has a reddish hue. On the other hand, when cheese is immersed in a liquid culture of Monascus moss and aged as in method 2) above, the surface layer often becomes pinkish in color. The red yeast mold aged cheese of this invention exhibits a mellow and unique flavor, but it does not have a strong unique flavor like blue mold cheese. The texture will be slightly softer than the raw cheese.
【0021】上記のように、この発明によって得られる
紅麹菌熟成チーズは、表面および表層近くが赤色系の綺
麗な外観を呈するので、原料チーズをシート状とし、紅
麹菌を接種、発育させ、熟成させたものを多層に重ね、
あるいはロール状に巻くなどの加工を行うと、外観も、
切口断面も綺麗な製品とすることができる。As mentioned above, the Monascus matured cheese obtained by the present invention has a beautiful appearance with a reddish color on the surface and near the surface, so the raw cheese is formed into a sheet, and the Monascus moss is inoculated, grown, and aged. layered in layers,
Or, if you process it by rolling it into a roll, the appearance will change.
A product with a clean cut cross section can also be obtained.
【0022】次に実施例を示して本発明を詳述するが、
本発明は以下の実施例に限定されるものではない。Next, the present invention will be explained in detail with reference to Examples.
The present invention is not limited to the following examples.
【0023】[0023]
【実施例】実施例1
2リットル容の三角フラスコに液体培地(ブドウ糖1%
、馬れいしょ澱粉1%)1000mlを入れ、この培地
にモナスカス・アンカ(Monascus anka
、IF04473)を接種し、25℃で7日間振盪培養
し、培養液から菌体を遠心分離により回収し、菌体に適
量の滅菌水を加え、菌体濃度0.1%の菌懸濁液を得た
。[Example] Example 1 Liquid medium (glucose 1%) was placed in a 2 liter Erlenmeyer flask.
, horse starch 1%) was added to this medium, and Monascus anka (Monascus anka) was added to this medium.
, IF04473), cultured with shaking at 25°C for 7 days, collected bacterial cells from the culture solution by centrifugation, added an appropriate amount of sterile water to the bacterial cells, and prepared a bacterial suspension with a bacterial cell concentration of 0.1%. I got it.
【0024】一方、脂肪含量を3.0%に調整した牛乳
30kgを、75℃で15秒間加熱殺菌し、のち32℃
に冷却し、スターターCH−01(商品名、ハンセン社
製)300mlを添加し、32℃で40分間保持した。
次いでこれにカーフ由来のレンネット(ハンセン社製)
0.3gを添加し、32℃で1時間保持した。カッティ
ングを行い、カードを直径10cm、高さ15cmのフ
ープに流し込み、18℃で7時間保持した。この間4回
反転を行った。得られたグリーカード(直径9cm、高
さ2.5cm)を18%食塩水に80分間浸漬し、のち
1日乾燥し、重さ約100gの加塩乾燥カード36個を
得た。On the other hand, 30 kg of milk whose fat content was adjusted to 3.0% was heat sterilized at 75°C for 15 seconds, and then heated to 32°C.
300 ml of starter CH-01 (trade name, manufactured by Hansen Co., Ltd.) was added, and the mixture was kept at 32° C. for 40 minutes. Next, add calf-derived rennet (manufactured by Hansen).
0.3g was added and kept at 32°C for 1 hour. After cutting, the card was poured into a hoop with a diameter of 10 cm and a height of 15 cm, and kept at 18° C. for 7 hours. During this time, inversion was performed four times. The obtained green cards (diameter 9 cm, height 2.5 cm) were immersed in 18% saline for 80 minutes and then dried for one day to obtain 36 salted dried cards weighing about 100 g.
【0025】この加塩乾燥カードの表面に、カード1個
につき上記の菌懸濁液2.0mlを噴霧し、温度25℃
、湿度90%で10日間培養した。モナスカス・アンカ
がチーズ表面全体を覆ったのち、保存温度を12℃に下
げ、さらに30日間熟成させ、表層が赤ワイン様の赤色
の色調を有し、かつまろやかな風味を有する紅麹菌熟成
チーズ36個を得た。[0025] 2.0 ml of the above bacterial suspension per curd was sprayed onto the surface of this salted and dried curd, and the temperature was 25°C.
, and cultured at 90% humidity for 10 days. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃ and the cheese is aged for an additional 30 days. 36 pieces of Monascus ripened cheese with a red wine-like red color on the surface and a mellow flavor. I got it.
【0026】実施例2
5か月熟成のチェダーチーズ(オーストラリア産)を5
cm×7cm×3cmに成型し(重量約117g)、表
面をアルコールで殺菌し、のち実施例1と同一の方法で
調製したモナスカス・アンカ菌体懸濁液約2mlをチー
ズ表面に噴霧し、温度25℃、湿度90%で10日間培
養した。
モナスカス・アンカがチーズ表面全体を覆ったのち、保
存温度を12℃に下げ、さらに30日間熟成させて、表
層が赤ワイン様の赤色の色調を有し、かつまろやかな風
味を有する紅麹菌熟成チーズを得た。Example 2 5 months aged cheddar cheese (produced in Australia)
cm x 7 cm x 3 cm (weight: approximately 117 g), the surface was sterilized with alcohol, and then approximately 2 ml of Monascus anchorus cell suspension prepared in the same manner as in Example 1 was sprayed onto the cheese surface, and the temperature was increased. The cells were cultured at 25° C. and 90% humidity for 10 days. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃, and it is further aged for 30 days to produce a Monascus matured cheese with a red wine-like red color on the surface and a mellow flavor. Obtained.
【0027】実施例3
5か月熟成のチェダーチーズ(オーストラリア産)を5
cm×7cm×3cmに成型し(重量約117g)、チ
ーズ表面に、ブドウ糖寒天水溶液(ブドウ糖3%、寒天
1.3%)を寒天ゲルの厚さ0.5mmで塗布し、のち
実施例1と同一の方法で調製したモナスカス・アンカ菌
体懸濁液約2mlをチーズ表面に噴霧し、温度25℃、
湿度90%で5日間培養した。モナスカス・アンカがチ
ーズ表面全体を覆ったのち、保存温度を12℃に下げ、
さらに10日間熟成させて、表層が赤ワイン様の赤色の
色調を有し、かつまろやかな風味を有する紅麹菌熟成チ
ーズを得た。Example 3 5 months aged cheddar cheese (produced in Australia)
cm x 7 cm x 3 cm (weighing about 117 g), a glucose agar aqueous solution (glucose 3%, agar 1.3%) was applied to the surface of the cheese to a thickness of 0.5 mm, and then the cheese was molded into a 0.5 mm thick agar gel. Approximately 2 ml of Monascus anchora cell suspension prepared in the same manner was sprayed onto the cheese surface, and the temperature was 25°C.
The cells were cultured for 5 days at a humidity of 90%. After Monascus Anka covers the entire surface of the cheese, the storage temperature is lowered to 12℃.
The cheese was further aged for 10 days to obtain a red yeast mold aged cheese having a red wine-like red color on the surface and a mellow flavor.
【0028】実施例4
3か月熟成のゴーダチーズ(オーストラリア産)850
g、水120g、溶融塩(JOHA S9、ヘキスト
ジャパン社製)30gを85℃で加熱溶融し、冷却し、
プロセスチーズ約1000gを製造し、これを5cm×
7cm×3cmに成型した(重量約115g)。Example 4 Gouda cheese aged for 3 months (made in Australia) 850
g, 120 g of water, and 30 g of molten salt (JOHA S9, manufactured by Hoechst Japan) were heated and melted at 85°C, cooled,
Produce approximately 1000g of processed cheese and divide it into 5cm x
It was molded into a size of 7 cm x 3 cm (weight approximately 115 g).
【0029】一方、6%ブドウ糖水溶液1000mlを
2リットル容の三角フラスコに入れ、モナスカス・アン
カ(Monasus anka、IF04473)を
接種し、25℃で7日間振盪培養し、この培養液(約1
リットル)に上記の成型したプロセスチーズ4個を14
日間浸漬した。この間、温度は12℃に保持した。得ら
れた表面が淡いピンク色の熟成チーズを温度10℃、湿
度70%の環境に2日間置いて乾燥させ、1個当り重量
約110gの、独特なまろやかな風味を有する紅麹菌熟
成チーズ4個を得た。On the other hand, 1000 ml of a 6% glucose aqueous solution was placed in a 2 liter Erlenmeyer flask, inoculated with Monascus anka (IF04473), and cultured with shaking at 25°C for 7 days.
14 liters of the above molded processed cheese
Soaked for days. During this time, the temperature was maintained at 12°C. The resulting aged cheese with a pale pink surface was left to dry for two days at a temperature of 10°C and a humidity of 70%, producing 4 pieces of Monascus aged cheese with a unique mellow flavor, each weighing approximately 110g. I got it.
【0030】[0030]
【発明の効果】本発明により奏せられる効果は次のとお
りである。[Effects of the Invention] The effects achieved by the present invention are as follows.
【0031】(1)従来知られていない、紅麹菌熟成チ
ーズを製造することができる。(1) It is possible to produce red yeast mold aged cheese, which has not been previously known.
【0032】(2)外観の美しい、風味のよい紅麹菌熟
成チーズを製造することができる。(2) It is possible to produce a red yeast mold aged cheese with a beautiful appearance and good flavor.
【0033】[0033]
Claims (3)
ーズ。[Claim 1] A Monascus matured cheese that is matured using a Monascus moss.
ことを特徴とする紅麹菌熟成チーズの製造法。2. A method for producing a red yeast mold-aged cheese, which comprises inoculating the cheese with red yeast mold and ripening the cheese.
の培養液にチーズを浸漬し、熟成させることを特徴とす
る紅麹菌熟成チーズの製造法。3. A method for producing Monascus ripened cheese, which comprises culturing Monascus moss using a liquid medium, and immersing cheese in this culture solution for ripening.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6982991A JP2871882B2 (en) | 1991-04-02 | 1991-04-02 | Monascus aged cheese and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6982991A JP2871882B2 (en) | 1991-04-02 | 1991-04-02 | Monascus aged cheese and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH04304842A true JPH04304842A (en) | 1992-10-28 |
JP2871882B2 JP2871882B2 (en) | 1999-03-17 |
Family
ID=13414054
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6982991A Expired - Fee Related JP2871882B2 (en) | 1991-04-02 | 1991-04-02 | Monascus aged cheese and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2871882B2 (en) |
Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004248667A (en) * | 2002-10-08 | 2004-09-09 | Motoko Mizutani | Method for producing cheese starter and dairy product |
JP2009100678A (en) * | 2007-10-23 | 2009-05-14 | Koiwai Nyugyo Kk | Low fat cheese excellent in flavor and taste, and method for producing the same |
JP2010246499A (en) * | 2009-04-20 | 2010-11-04 | Koiwai Nyugyo Kk | Processed cheese having excellent flavor and taste, and method for producing the same |
CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
CN103355420A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft white mould cheese |
CN103355422A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft cheese |
CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould cheese |
CN103416489A (en) * | 2013-07-29 | 2013-12-04 | 上海理工大学 | Preparation method of soft cheese |
CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
CN103444878A (en) * | 2013-08-07 | 2013-12-18 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
CN103468580A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus sp. and application thereof |
CN103461514A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus cheese preparation method and product thereof |
CN103478269A (en) * | 2013-09-23 | 2014-01-01 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
CN103549024A (en) * | 2013-11-11 | 2014-02-05 | 光明乳业股份有限公司 | Surface mold mature cheese and preparation method thereof |
CN103636805A (en) * | 2013-12-25 | 2014-03-19 | 光明乳业股份有限公司 | Aspergillus oryzae aged cheese and preparation method thereof |
CN103636807A (en) * | 2013-12-27 | 2014-03-19 | 光明乳业股份有限公司 | Mould cheese |
CN103651913A (en) * | 2013-12-11 | 2014-03-26 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
CN103704358A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Monascus cheese |
CN103704357A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Preparation method of Monascus cheese |
CN103734351A (en) * | 2013-12-25 | 2014-04-23 | 光明乳业股份有限公司 | Mould cheese and preparation method thereof |
CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
WO2018056424A1 (en) * | 2016-09-26 | 2018-03-29 | 株式会社明治 | Fermented milk having rich flavor and method for producing same |
WO2018056427A1 (en) * | 2016-09-26 | 2018-03-29 | 株式会社明治 | Fermented milk rich in flavor, and method for producing same |
JPWO2018056425A1 (en) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | Flavor rich fermented milk and method for producing the same |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7452384B2 (en) | 2020-11-06 | 2024-03-19 | 株式会社アイシン | Culture device and culture method |
JP2023027864A (en) | 2021-08-18 | 2023-03-03 | 株式会社アイシン | Culture method and culture apparatus |
-
1991
- 1991-04-02 JP JP6982991A patent/JP2871882B2/en not_active Expired - Fee Related
Cited By (39)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004248667A (en) * | 2002-10-08 | 2004-09-09 | Motoko Mizutani | Method for producing cheese starter and dairy product |
JP2009100678A (en) * | 2007-10-23 | 2009-05-14 | Koiwai Nyugyo Kk | Low fat cheese excellent in flavor and taste, and method for producing the same |
JP2010246499A (en) * | 2009-04-20 | 2010-11-04 | Koiwai Nyugyo Kk | Processed cheese having excellent flavor and taste, and method for producing the same |
CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
CN103300155B (en) * | 2013-06-14 | 2014-12-10 | 上海理工大学 | Preparation method of monascus soft cheese |
CN103355420A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft white mould cheese |
CN103355422A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft cheese |
CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould cheese |
CN103416489A (en) * | 2013-07-29 | 2013-12-04 | 上海理工大学 | Preparation method of soft cheese |
CN103416489B (en) * | 2013-07-29 | 2014-11-05 | 上海理工大学 | Preparation method of soft cheese |
CN103355421B (en) * | 2013-07-29 | 2015-03-11 | 上海理工大学 | Preparation method of soft white mould cheese |
CN103355422B (en) * | 2013-07-29 | 2015-03-11 | 上海理工大学 | Soft cheese |
CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
CN103431055B (en) * | 2013-08-07 | 2014-11-19 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
CN103444878A (en) * | 2013-08-07 | 2013-12-18 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
CN103468580A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus sp. and application thereof |
CN103461514A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus cheese preparation method and product thereof |
CN104099256A (en) * | 2013-08-07 | 2014-10-15 | 光明乳业股份有限公司 | Strain of Monaacus sp. and use thereof |
CN103478269A (en) * | 2013-09-23 | 2014-01-01 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
CN103549024B (en) * | 2013-11-11 | 2015-06-17 | 光明乳业股份有限公司 | Surface mold mature cheese and preparation method thereof |
CN103549024A (en) * | 2013-11-11 | 2014-02-05 | 光明乳业股份有限公司 | Surface mold mature cheese and preparation method thereof |
CN103651913A (en) * | 2013-12-11 | 2014-03-26 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
CN103651913B (en) * | 2013-12-11 | 2015-03-04 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
CN103734351A (en) * | 2013-12-25 | 2014-04-23 | 光明乳业股份有限公司 | Mould cheese and preparation method thereof |
CN103636805A (en) * | 2013-12-25 | 2014-03-19 | 光明乳业股份有限公司 | Aspergillus oryzae aged cheese and preparation method thereof |
US11712043B2 (en) | 2013-12-25 | 2023-08-01 | Bright Dairy & Food Co., Ltd | Aspergillus oryzae aged cheese and preparation method thereof |
CN103734351B (en) * | 2013-12-25 | 2015-04-22 | 光明乳业股份有限公司 | Mould cheese and preparation method thereof |
WO2015096445A1 (en) * | 2013-12-25 | 2015-07-02 | 光明乳业股份有限公司 | Aspergillus oryzae aged cheese and preparation method thereof |
CN103704357A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Preparation method of Monascus cheese |
CN103704358A (en) * | 2013-12-26 | 2014-04-09 | 光明乳业股份有限公司 | Monascus cheese |
CN103636807A (en) * | 2013-12-27 | 2014-03-19 | 光明乳业股份有限公司 | Mould cheese |
CN104585333A (en) * | 2014-02-19 | 2015-05-06 | 光明乳业股份有限公司 | Monascus cheese, monascus purpureus and culture method of monascus purpureus |
CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
WO2018056424A1 (en) * | 2016-09-26 | 2018-03-29 | 株式会社明治 | Fermented milk having rich flavor and method for producing same |
WO2018056427A1 (en) * | 2016-09-26 | 2018-03-29 | 株式会社明治 | Fermented milk rich in flavor, and method for producing same |
JPWO2018056427A1 (en) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | Flavor rich fermented milk and method for producing the same |
JPWO2018056425A1 (en) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | Flavor rich fermented milk and method for producing the same |
JPWO2018056424A1 (en) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | Flavor rich fermented milk and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
JP2871882B2 (en) | 1999-03-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPH04304842A (en) | Cheese aged with monascus mold and production thereof | |
US5080913A (en) | Process for preparing low fat cheese | |
Nelson | Production of blue cheese flavor via submerged fermentation by Penicillium roqueforti | |
CA1262318A (en) | Manufacture of cheese and curd | |
US3295991A (en) | Enzymatic process of making cheese and cheese products | |
US20140113026A1 (en) | Novel process for producing a cheese with a natural moldy rind | |
Kosikowski | Cheese | |
Çetinkaya et al. | A preliminary study of Kashar cheese and its organoleptic qualities matured in bee wax | |
KR101383973B1 (en) | Method for producing antifungal ripening cheese natural spread essential oil and antifungal ripening cheese produced thereby | |
IE892239L (en) | Method for the preparation of cheese | |
KR101850091B1 (en) | Manufacturing method of fermented liquor cheese and a manufactured cheese by the method | |
US4798726A (en) | Process for the treatment of milk for cheesemaking | |
JP7085731B2 (en) | Fermented yuba food | |
JPS61173741A (en) | Cheese fermented with miso yeast | |
US5702738A (en) | Surface-ripened cheese product | |
JP2681892B2 (en) | Manufacturing method of white mold aging cheese | |
KR890004897B1 (en) | Process for making cheeze in a short time | |
KR101283156B1 (en) | Method for preparing tearable cheese and tearable cheese prepared therefrom | |
US11702626B2 (en) | Strains of penicillium camemberti | |
JPH0644851B2 (en) | A new type of mildew cheese manufacturing method. | |
UA146108U (en) | METHOD OF PRODUCTION OF SOFT CHEESE | |
Abou-Donia | Developments in Egyptian kashkaval cheese: An overview article | |
UA146112U (en) | METHOD OF PRODUCTION OF SOFT CHEESE | |
RU2192750C2 (en) | Method of producing base with cheese aroma | |
AU640769B2 (en) | Surface-ripened cheese product |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090108 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090108 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100108 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110108 Year of fee payment: 12 |
|
LAPS | Cancellation because of no payment of annual fees |