TW201635908A - Cream cheese having improved acidity, and method for manufacturing same - Google Patents
Cream cheese having improved acidity, and method for manufacturing same Download PDFInfo
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Description
本發明關於一種經改良酸味的乳油起司及其製造方法。 The present invention relates to an improved sour-flavored cream cheese and a method of producing the same.
乳油起司，是一種非熟成式的柔軟的起司，其是僅在鮮乳油、或在鮮乳油與乳的混合物中添加乳酸菌來進行發酵，藉由產生而成的乳酸使乳凝固所獲得。乳油起司因為具有源自乳酸菌的發酵風味及清爽的酸味，故與甜味的相容性良好，在製造蛋糕、麵包以及甜點等時，被作為糕餅製作用或麵包製作用的加工原料來使用。 Dairy cheese is a non-cooked soft cheese obtained by fermenting lactic acid bacteria only in fresh cream or in a mixture of fresh cream and milk, and solidifying the milk by the produced lactic acid. The emulsifiable cheese has a fermented flavor derived from lactic acid bacteria and a refreshing sour taste, so it has good compatibility with sweet taste, and is used as a processing material for cake making or bread making when making cakes, breads, and desserts. .
該藉由乳酸菌的發酵，如同上述，除了藉由酸來凝固乳，用以使乳油起司特有的溫和的酸臭產生亦是必要的(非專利文獻1)。又，專利文獻1中，所添加的乳酸菌菌元(starter)，使用了發酵最適溫度約40℃的高溫菌(thermophilic starters)、或約25℃的中溫菌(mesophilic starters)。具體而言，記載有Lactococcus lactis subsp.lactis、Leuconostoc pseudomesenteroides、Lactococcus lactis subsp.cremoris、Lactococcus lactis subsp. lactis biovar diacetylactis、Leuconostoc mesenteroides subsp.cremoris等。 In the fermentation of the lactic acid bacteria, it is necessary to coagulate the milk with an acid to produce a mild acid odor which is unique to the cream cheese (Non-Patent Document 1). Further, in Patent Document 1, the lactic acid bacteria starter used is a thermophilic starter having a fermentation optimum temperature of about 40 ° C or a mesophilic starter of about 25 ° C. Specifically, Lactococcus lactis subsp. lactis, Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. are described. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris, and the like.
另一方面，丙酸桿菌(Propionibacterium)自古以來就被使用來作為衣曼塔起司(Emmenthal cheese)的菌元。其中，已知費氏丙酸桿菌(Propionibacterium freudenreichii)ET-3菌株中，其代謝物(1,4-二羥基-2-萘甲酸)具有特殊的生理機能，並且專利文獻2中，記載了關於有效率地製造其代謝物的方法。 On the other hand, Propionibacterium has been used since the ancient times as a fungus of Emmenthal cheese. Among them, in the Propionibacterium freudenreichii ET-3 strain, the metabolite (1,4-dihydroxy-2-naphthoic acid) has a special physiological function, and Patent Document 2 describes that A method of efficiently producing its metabolites.
專利文獻1：日本特開2013-212096號公報。 Patent Document 1: Japanese Laid-Open Patent Publication No. 2013-212096.
專利文獻2：國際公開2005/033323。 Patent Document 2: International Publication 2005/033323.
非專利文獻1：CHEESE起司製造 起司的種類和其解說，日本乳業技術協會，1962年，第293頁。 Non-Patent Document 1: CHEESE Cheese Manufacture The type of cheese and its explanation, Japan Dairy Technology Association, 1962, p. 293.
將乳油起司用的原料混合物(亦稱為原料乳)進行殺菌處理，並且添加乳酸菌，然後利用藉由乳酸菌的發酵來使乳酸凝的方法，能夠充分地感受源自乳油起司的發酵風味，並且亦可賦予作為乳油起司的適口性。但是， 在該方法中，伴隨藉由乳酸菌的發酵，因為會消耗乳糖來生成乳酸，在具有充分的發酵風味的同時，會有感受到源自乳酸的強烈酸味的傾向。 The raw material mixture (also referred to as raw material milk) for emulsifiable cheese is sterilized, and lactic acid bacteria are added, and then the lactic acid is condensed by fermentation of lactic acid bacteria, and the fermented flavor derived from emulsifiable cheese can be sufficiently felt. It can also impart palatability as a cream cheese. but, In this method, lactic acid is produced by fermentation of lactic acid bacteria, and lactose is produced to have a strong fermented flavor, and a strong sour taste derived from lactic acid tends to be felt.
丙酸菌所生成的丙酸，相較於乳酸，不易感受到酸味。但是，若單獨利用乳酸菌來使乳油起司用的原料混合物發酵，會產生熟成型的起司所具有的獨特的熟成風味，而會有損害乳油起司原本的發酵風味的傾向。 Propionic acid produced by propionic acid bacteria is less susceptible to sourness than lactic acid. However, if the lactic acid bacteria are used alone to ferment the raw material mixture for the cream cheese, a unique ripe flavor of the cooked cheese is produced, and the original flavor of the cream cheese is likely to be impaired.
有鑑於關於製造乳油起司的上述問題點，本發明所欲解決的問題在於提供一種乳油起司的製造方法，該製造方法製成的乳油起司，具有充分的發酵風味，並且不易感受到源自乳酸的強烈酸味。 In view of the above problems concerning the manufacture of emulsifiable cheese, the problem to be solved by the present invention is to provide a method for producing emulsifiable cheese which is made of emulsifiable cheese which has sufficient fermented flavor and is not easily sensible to the source. From the strong sour taste of lactic acid.
本發明人為了解決上述問題而不斷努力研究的結果，發現了下述事實：在原料混合物中接種乳酸菌與丙酸菌進行發酵，藉此來進行酸凝，可作成一種乳油起司，其具有充分的發酵風味，並且不易感受到源自乳酸的強烈酸味。從而，本發明人基於上述發現，進一步進行研究，進而完成本發明。 As a result of continuous research by the present inventors to solve the above problems, it has been found that a lactic acid bacteria and a propionic acid bacterium are inoculated in a raw material mixture to carry out fermentation, whereby acid coagulation can be carried out, and it can be made into a emulsifiable cheese which has sufficient The fermented flavor is not easy to feel the strong sourness derived from lactic acid. Thus, the inventors conducted further research based on the above findings, and completed the present invention.
又，利用本發明的乳油起司的製造方法所獲得的乳油起司，與先前藉由乳酸菌的發酵所製造出的乳油起司比較，從不易感受到源自乳酸的強烈酸味，並且是溫和的風味的這點來看，能夠提高作為乳油起司的適口性。 Further, the emulsifiable cheese obtained by the method for producing the cream cheese of the present invention is less sensitive to the strong sourness derived from lactic acid than the emulsifiable cheese previously produced by the fermentation of lactic acid bacteria, and is mild. From the point of view of flavor, it is possible to improve the palatability as a cream cheese.
從而，本發明如同以下。 Thus, the present invention is as follows.
[1]一種乳油起司的製造方法，其包含下述步驟：在原料混合物中接種乳酸菌與丙酸菌進行發酵，藉此來進行酸凝。 [1] A method for producing a cream cheese comprising the steps of: inoculating a lactic acid bacterium and a propionic acid bacterium in a raw material mixture to carry out fermentation, thereby performing acid coagulation.
[2]如前述[1]所述之乳油起司的製造方法，其中，丙酸菌的接種量，是1~109cfu/g原料混合物。 [2] The method for producing a cream cheese according to the above [1], wherein the inoculum amount of the propionic acid bacteria is 1 to 10 9 cfu/g of the raw material mixture.
[3]如前述[1]或[2]所述之乳油起司的製造方法，其中，酸凝是使其進行發酵至pH3~5來實行。 [3] The method for producing a cream cheese according to the above [1] or [2] wherein the acid coagulation is carried out by fermentation to pH 3 to 5.
[4]如前述[1]~[3]中任一項所述之乳油起司的製造方法，其中，原料混合物是乳油起司用的原料混合物。 [4] The method for producing a cream cheese according to any one of the above [1] to [3] wherein the raw material mixture is a raw material mixture for the cream cheese.
[5]如前述[1]~[4]中任一項所述之乳油起司的製造方法，其中，丙酸菌是費氏丙酸桿菌ET-3菌株(FERM BP-8115)。 [5] The method for producing a cream cheese according to any one of the above [1], wherein the propionic acid bacteria is a strain of Propionibacterium faecalis ET-3 (FERM BP-8115).
[6]一種乳油起司，其是利用如前述[1]~[5]中任一項所述之乳油起司的製造方法所製造而成。 [6] A emulsifiable cheese, which is produced by the method for producing emulsifiable cheese according to any one of the above [1] to [5].
本發明提供了一種乳油起司的製造方法，其特徵在於在原料混合物中接種乳酸菌與丙酸菌進行發酵，藉此來進行酸凝；本發明的乳油起司不僅具有充分的發酵風味，與先前藉由乳酸菌的發酵所製造而成的乳油起司比較，不易感受到源自乳酸的強烈酸味，並且是溫和的風味而適口性高。 The present invention provides a method for producing a cream cheese, characterized in that a lactic acid bacteria and a propionic acid bacteria are inoculated in a raw material mixture for fermentation, thereby performing acid condensation; the cream cheese of the present invention not only has a sufficient fermentation flavor, but also In comparison with the emulsifiable cheese produced by the fermentation of lactic acid bacteria, the strong acidity derived from lactic acid is not easily felt, and the mild flavor is high and the palatability is high.
以下，詳細地說明本發明，但本發明並未限定於個別的形態。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms.
本發明中，所謂的「乳油起司」，是符合下述文獻中所規定的自然起司的規格中的任一者：關於乳及乳製品的成分規格等之日本省令(昭和26(1951)年12月27日厚生省令第52號)、及日本公正競爭規約；並且設為包含全部一般性地被稱為乳油起司者。從而，例如，包含國際食品規格(Codex Standard)中所規定的乳油起司(CODEX STAN 275-1973)、或美國聯邦規則中所規定的乳油起司(21CFR§133.133)等。 In the present invention, the "dairy cheese" is one of the specifications of the natural cheese which is stipulated in the following documents: Japanese provincial order for the composition specifications of milk and dairy products (Showa 26 (1951) December 27th, the Ministry of Health and Welfare Order No. 52), and Japan's Fair Competition Regulations; and it is intended to include all those generally referred to as emulsifiable cheese. Thus, for example, it includes the cream cheese (CODEX STAN 275-1973) prescribed in the Codex Standard, or the cream cheese (21 CFR § 133.133) specified in the US Federal Regulations.
乳油起司的製造方法，例如下述。 The manufacturing method of the cream cheese is as follows.
作為原料，使用牛乳、山羊乳、羊乳等由哺乳類所獲得的生乳、脫脂乳、鮮乳油等乳原料，便能夠作成乳油起司用的原料混合物。乳油起司用的原料混合物，是在生乳及/或脫脂乳中加入鮮乳油，將乳脂肪含量調整為例如：7~20重量%、7~18重量%、7~16重量%、7~14重量%、7~12重量%、8~20重量%、8~18重量%、8~16重量%、8~14重量%、8~12重量%、9~20重量%、9~18重量%、9~16重量%、9~14重量%、9~12重量%、10~20重量%、10~18重量%、10~16重量%、10~14重量%、10~12重量%。利用將乳油起司用的原料混合物的乳脂肪含量設為7重量%以上，後述的乳油起司的起司凝塊與乳清會變得容易分離而較佳。又，利用將乳油起司用的原料混合物的乳脂肪含量設為20重量%以 下，乳油起司的風味及口感不會過於厚重而較佳。從而，從該觀點來看，乳脂肪含量更佳是7~20重量%、8~20重量%、9~20重量%或10~20重量%。 As a raw material, a raw material mixture such as raw milk, skim milk, or fresh emulsifiable concentrate obtained from mammals such as cow's milk, goat's milk, or goat's milk can be used as a raw material mixture for emulsifiable cheese. The raw material mixture for the cream cheese is to add fresh cream to the raw milk and/or skim milk, and adjust the milk fat content to, for example, 7 to 20% by weight, 7 to 18% by weight, 7 to 16% by weight, 7 to 14 % by weight, 7 to 12% by weight, 8 to 20% by weight, 8 to 18% by weight, 8 to 16% by weight, 8 to 14% by weight, 8 to 12% by weight, 9 to 20% by weight, and 9 to 18% by weight 9 to 16% by weight, 9 to 14% by weight, 9 to 12% by weight, 10 to 20% by weight, 10 to 18% by weight, 10 to 16% by weight, 10 to 14% by weight, and 10 to 12% by weight. When the milk fat content of the raw material mixture for the cream cheese is 7% by weight or more, the cheese clot of the cream cheese and the whey which will be described later are easily separated. Further, the milk fat content of the raw material mixture for the cream cheese is set to 20% by weight. The flavor and taste of the cream cheese are not too thick and preferred. Therefore, from this viewpoint, the milk fat content is more preferably 7 to 20% by weight, 8 to 20% by weight, 9 to 20% by weight or 10 to 20% by weight.
再者，當欲獲得濃厚而有份量的風味及口感的乳油起司時，亦可將乳油起司用的原料混合物的乳脂肪含量調整成超過20重量%。如此調整時的上限，從油分的分離、保形性等觀點來看，是45重量%左右。從而，當欲獲得濃厚而有份量的風味及口感的乳油起司時，乳脂肪含量較佳是7~45重量%、8~40重量%、9~35重量%或10~30重量%。 Further, when it is desired to obtain a creamy cheese having a rich flavor and a mouthfeel, the milk fat content of the raw material mixture for the cream cheese can be adjusted to more than 20% by weight. The upper limit at the time of such adjustment is about 45% by weight from the viewpoint of separation of oil component, shape retention property, and the like. Therefore, when it is desired to obtain a creamy cheese having a rich flavor and a mouthfeel, the milk fat content is preferably 7 to 45% by weight, 8 to 40% by weight, 9 to 35% by weight or 10 to 30% by weight.
作為乳油起司用的原料混合物的殺菌方法，能夠利用下述條件來實行加熱殺菌，例如：在63℃30分鐘、在72~74℃15分鐘以上、在82~88℃300~360秒鐘、在95℃300秒鐘等，但本發明的殺菌方法並不限於該等的記載，而可以依據設為目標的乳油起司的品質或風味，選擇公知的起司製造中的原料混合物的殺菌方法。又，依據需要，在原料混合物的加熱殺菌前，亦能夠使用均質機(例如，HA4733 TYPE H-20-2(三和機械股份有限公司)等)，以0~25MPa的均質化壓力來實行均質化處理。 As a method of sterilizing the raw material mixture for the cream cheese, heat sterilization can be carried out under the following conditions, for example, at 63 ° C for 30 minutes, at 72 to 74 ° C for 15 minutes or more, at 82 to 88 ° C for 300 to 360 seconds, At 95 ° C for 300 seconds, etc., the sterilization method of the present invention is not limited to the above description, and the sterilization method of the raw material mixture in the known cheese production can be selected depending on the quality or flavor of the target cream cheese. . Further, a homogenizer (for example, HA4733 TYPE H-20-2 (Sanwa Machinery Co., Ltd.) or the like) can be used for homogenization at a homogenization pressure of 0 to 25 MPa before heat sterilization of the raw material mixture. Processing.
將乳油起司用的原料混合物進行殺菌，然後冷卻後，使乳油起司用的原料混合物凝固。 The raw material mixture for the cream cheese is sterilized, and after cooling, the raw material mixture for the cream cheese is solidified.
本發明中，作為藉由酸使殺菌處理而成的乳油起司用的原料混合物凝固的方法，利用了乳酸菌與丙酸菌的發酵。 In the present invention, as a method of solidifying a raw material mixture for emulsifiable cheese which is sterilized by an acid, fermentation of lactic acid bacteria and propionic acid bacteria is utilized.
進行添加的乳酸菌，一般而言是使用發酵最適溫度約40℃的高溫菌、發酵最適溫度約25℃的中溫菌。例如，作為乳酸菌一般而言是使用例如：瑞士乳酸桿菌(Lactobacillus helveticus)、乳酸球菌(Lactococcus lactis)、雙乙醯乳酸球菌(Lactococcus lactis subsp.lactis biovar.diacetylactis)、乳酪乳酸球菌(Lactococcus lactis subsp.cremoris)，但本發明並不限於該等乳酸菌，只要是能夠將乳(乳糖)進行發酵的乳酸菌，便能夠依據設為目標的乳油起司的品質或風味來選擇。 The lactic acid bacteria to be added are generally a medium temperature bacteria having a fermentation temperature optimum temperature of about 40 ° C and a fermentation optimum temperature of about 25 ° C. For example, as the lactic acid bacteria, for example, Lactobacillus helveticus, Lactococcus lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, and Lactococcus lactis subsp. are used. Cremoris), but the present invention is not limited to such lactic acid bacteria, and any lactic acid bacteria capable of fermenting milk (lactose) can be selected depending on the quality or flavor of the target cream cheese.
凝固而成的乳油起司用的原料混合物，藉由將乳清分離，便能夠獲得起司凝塊。乳清的分離方法，依據設為目標的乳油起司的品質或風味，來選擇公知的起司製造中使用的分離乳清的方法即可，該公知的分離乳清的方法是：藉由膜或篩網等的過濾、利用離心力的分離等。所獲得的起司凝塊即為乳油起司。 A raw material mixture for the emulsified cheese, which is solidified, can be obtained by separating the whey. The method for separating whey may be a method of selecting a known whey to be used in the manufacture of cheese according to the quality or flavor of the target cream cheese. The known method for separating whey is: by membrane Or filtration of a sieve or the like, separation by centrifugal force, or the like. The cheese clot obtained is the cream cheese.
本發明的原料混合物，雖然是在製造上述的乳油起司中一般性所用的乳油起司用的原料混合物，但能夠依據設為目標的乳油起司的品質或口感來調整成分。 The raw material mixture of the present invention is a raw material mixture for emulsifiable cheese used in the manufacture of the above-mentioned emulsifiable cheese, but the composition can be adjusted depending on the quality or texture of the target emulsifiable cheese.
本發明的丙酸菌，只要是一般性被稱為丙酸菌者，並無特別限制而能夠使用。丙酸菌之中，已熟知有丙酸桿菌屬的丙酸菌，能夠列舉例如：費氏丙酸桿菌(Propionibacterium freudenreichii)、特氏丙酸桿菌(P.thoenii)、丙酸丙酸桿菌(P.acidipropionici)、 詹氏丙酸桿菌(P.jensenii)等起司用菌；卵白丙酸桿菌(P.avidum)、痤瘡丙酸桿菌(P.acnes)、嗜淋巴丙酸桿菌(P.lymphophilum)、顆粒丙酸桿菌(P.granulosam)等。其中，較佳是費氏丙酸桿菌。進一步，更佳是費氏丙酸桿菌(P.freudenreichii)IFO 12424菌株、費氏丙酸桿菌(P.freudenreichii)ATCC 6207菌株及費氏丙酸桿菌ET-3菌株(P.freudenreichii ET-3)(FERM BP-8115)，特別較佳是費氏丙酸桿菌ET-3菌株(P.freudenreichii ET-3)(FERM BP-8115)。再者，菌株名記載為ATCC的菌株，是可由American Type Culture Collection(美國典型菌種保存中心)獲得的菌株。菌株名記載為IFO的菌株，是可由The institute for Fermentation，Osaka(日本公益財團法人發酵研究所，大阪)獲得的菌株。 The propionic acid bacteria of the present invention can be used without any particular limitation as long as it is generally referred to as propionic acid bacteria. Among the propionic acid bacteria, propionic acid bacteria of the genus Propionibacterium are well known, and examples thereof include Propionibacterium freudenreichii, P. thoenii, and Propionibacterium propionate (P). .acidipropionici), Pseudomonas, such as P. jensenii; P. avidum, P. acnes, P. lymphophilum, granule propionic acid Bacillus (P. granulosam) and the like. Among them, preferred is Propionibacterium freudenii. Further, more preferably, P. freudenreichii IFO 12424 strain, P. freudenreichii ATCC 6207 strain, and Propionibacterium freudenii ET-3 strain (P. freudenreichii ET-3) (FERM BP-8115), particularly preferred is Propionibacterium freudenii ET-3 strain (P. freudenreichii ET-3) (FERM BP-8115). Further, the strain whose strain name is described as ATCC is a strain which can be obtained from the American Type Culture Collection. The strain whose strain name is IFO is a strain which can be obtained by The institute for Fermentation, Osaka (Japan Public Welfare Corporation Fermentation Research Institute, Osaka).
本說明書中的「費氏丙酸桿菌ET-3菌株」(Propionibacterium freudenreichii ET-3)，在日本平成13(2001)年8月9日，已國內(日本)受託於日本獨立行政法人產業技術綜合研究所 專利生物寄存中心(IPOD,AIST)(日本國〒305-8566茨城縣茨城市東1丁目1番地1 中央第6)，受託編號為：FERM P-18454(用以識別的表示：ET-3)，並且在平成14(2002)年7月11日基於布達佩斯條約移交國際寄存，被賦予受託編號FERM BP-8115。再者，如同Budapest Notification No.282 (http：//www.wipo.int/treaties/en/notifications/budapest/treaty_budapest_282.html)中所述，日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)自日本獨立行政法人產業技術綜合研究所專利生物寄存中心(IPOD,AIST)接續了專利微生物寄存業務，故現在「費氏丙酸桿菌ET-3菌株」已寄存於日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)(日本國〒292-0818千葉縣木更津市上總鎌足2-5-8 120號室)(受託編號FERM BP-8115)。 "Propionibacterium freudenreichii ET-3" (Propionibacterium freudenreichii ET-3) in this manual has been entrusted to Japan's independent administrative corporations for industrial technology integration in Japan (Japan) on August 9, 2001. Institute of Patent Bio-Hosting Center (IPOD, AIST) (No. 1 in Central 1st, Ichigo, Ibaraki, 305-8566, Ibaraki, Japan), the number of the trustee is: FERM P-18454 (represented by ET-3) In the case of the international registration, it is assigned to the trust number, FERM BP-8115, on July 11, 2002 (2002). Again, like Budapest Notification No. 282 (http://www.wipo.int/treaties/en/notifications/budapest/treaty_budapest_282.html), Japan's independent administrative agency product evaluation technology base institution (IPOD, NITE) from Japan's independent administrative legal person industrial technology comprehensive research The patented bio-storage center (IPOD, AIST) has continued the patent micro-organism storage business, so the "P. faecalis ET-3 strain" has been deposited in Japan's independent administrative agency product evaluation technology organization (IPOD, NITE) (Japan) 〒292-0818, Kiyoshi-shi, Chiba Prefecture, 2-5-8, room 2) (trusted number FERM BP-8115).
本發明的丙酸菌在原料混合物中的接種量，是以具有作為乳油起司的充分的發酵風味，並且相較於先前的乳油起司，可感受到酸味較柔和的方式來進行調整，但並無特別限制。本發明的丙酸菌在原料混合物中的接種量，相對於1g原料混合物，例如是：1~109cfu/g、1~5×108cfu/g、1~108cfu/g、1~5×107cfu/g、1~107cfu/g、1~5×106cfu/g、1~106cfu/g、10~109cfu/g、10~5×108cfu/g、10~108cfu/g、10~5×107cfu/g、10~107cfu/g、10~5×106cfu/g、10~106cfu/g、102~109cfu/g、102~5×108cfu/g、102~108cfu/g、102~5×107cfu/g、102~107cfu/g、102~5×106cfu/g、102~106cfu/g、103~109cfu/g、103~5×108cfu/g、103~108cfu/g、103~5×107cfu/g、103~107cfu/g、103~5×106cfu/g、103~106cfu/g、104~109cfu/g、104~5×108cfu/g、104~108cfu/g、104~ 5×107cfu/g、104~107cfu/g、104~5×106cfu/g、104~106cfu/g。從風味等觀點來看，較佳是106~109cfu/g，特別較佳是107~108cfu/g。再者，所謂的cfu/g，是意指：每1g的培養皿中菌落的形成數，亦即，存在於1g接種有丙酸菌的原料混合物中，並利用活菌數測定培養基可培養出的丙酸菌數。 The inoculum amount of the propionic acid bacteria of the present invention in the raw material mixture is adjusted to have a sufficient fermented flavor as the cream cheese, and can be felt in a softer manner than the previous cream cheese, but There are no special restrictions. The inoculation amount of the propionic acid bacteria of the present invention in the raw material mixture is, for example, 1 to 10 9 cfu/g, 1 to 5 × 10 8 cfu/g, 1 to 10 8 cfu/g, 1 with respect to 1 g of the raw material mixture. ~5×10 7 cfu/g, 1~10 7 cfu/g, 1~5×10 6 cfu/g, 1~10 6 cfu/g, 10~10 9 cfu/g, 10~5×10 8 cfu /g, 10~10 8 cfu/g, 10~5×10 7 cfu/g, 10~10 7 cfu/g, 10~5×10 6 cfu/g, 10~10 6 cfu/g, 10 2 ~ 10 9 cfu/g, 10 2 to 5×10 8 cfu/g, 10 2 to 10 8 cfu/g, 10 2 to 5×10 7 cfu/g, 10 2 to 10 7 cfu/g, 10 2 to 5 ×10 6 cfu/g, 10 2 to 10 6 cfu/g, 10 3 to 10 9 cfu/g, 10 3 to 5×10 8 cfu/g, 10 3 to 10 8 cfu/g, 10 3 to 5× 10 7 cfu/g, 10 3 ~ 10 7 cfu/g, 10 3 ~ 5 × 10 6 cfu/g, 10 3 ~ 10 6 cfu/g, 10 4 ~ 10 9 cfu/g, 10 4 ~ 5 × 10 8 cfu/g, 10 4 ~ 10 8 cfu/g, 10 4 ~ 5 × 10 7 cfu/g, 10 4 ~ 10 7 cfu/g, 10 4 ~ 5 × 10 6 cfu/g, 10 4 ~ 10 6 Cfu/g. From the viewpoint of flavor and the like, it is preferably from 10 6 to 10 9 cfu/g, particularly preferably from 10 7 to 10 8 cfu/g. In addition, the so-called cfu/g means that the number of colonies formed per 1 g of the culture dish, that is, is present in 1 g of the raw material mixture inoculated with propionic acid bacteria, and can be cultured by using the viable cell count medium. The number of propionic acid bacteria.
本發明的乳油起司的製造方法中，除了在原料混合物中接種丙酸菌以外，能夠應用公知的乳油起司的製造方法。 In the method for producing the cream cheese of the present invention, in addition to the inoculating the propionic acid bacteria in the raw material mixture, a known method for producing the cream cheese can be applied.
又，在本發明的乳油起司的製造方法中，當結束藉由乳酸菌及丙酸菌的發酵時的pH值，例如，是pH3~5、pH3.5~5、pH3.7~5、pH3.9~5、pH4~5、pH4.1~5、pH4.2~5、pH4.3~5、pH4.4~5、pH4.5~5，能夠根據設為目標的乳油起司的品質或風味來選擇。此處，只要凝固而成時的pH值是3以上，乳油起司的酸味會變得不強烈而較佳。又，只要凝固而成時的pH值是5以下，藉由酸的凝固就會變得充分，並且後述的與乳清的分離會容易而較佳。 Further, in the method for producing the cream cheese of the present invention, the pH at the time of fermentation by the lactic acid bacteria and the propionic acid bacteria is ended, for example, pH 3 to 5, pH 3.5 to 5, pH 3.7 to 5, pH 3 .9~5, pH4~5, pH4.1~5, pH4.2~5, pH4.3~5, pH4.4~5, pH4.5~5, according to the quality of the creamy cheese set as the target Or flavor to choose. Here, as long as the pH at the time of solidification is 3 or more, the sourness of the cream cheese is not strong and is preferable. Moreover, as long as the pH at the time of solidification is 5 or less, solidification by an acid becomes sufficient, and separation with whey, which will be described later, is easy and preferable.
利用本發明的乳油起司的製造方法所獲得的乳油起司，與先前在乳油起司的原料混合物中添加乳酸菌進行調製的乳油起司比較，乳油起司所引起的發酵風味相同。藉此可知，本發明的乳油起司的製造方法，與先前的方法比較，即便併用一般而言會產生熟成風味的丙酸菌，仍具有與先前的乳油起司相同的發酵風味。 The emulsifiable cheese obtained by the method for producing emulsifiable cheese of the present invention is the same as the emulsifiable cheese prepared by adding lactic acid bacteria to the raw material mixture of the emulsifiable cheese, and the fermentation flavor caused by the emulsifiable cheese is the same. From this, it can be seen that the method for producing the cream cheese of the present invention has the same fermented flavor as the previous cream cheese, even if it is used in combination with the conventional method to produce a cooked flavor of propionic acid bacteria.
進一步，令人驚訝的是，利用本發明的乳油起司的製造方法所獲得的乳油起司，與先前在乳油起司的原料混合物中添加乳酸菌進行調製的乳油起司比較，不易感受到源自乳酸的酸味，進一步，可感受到源自乳的甜味，作為乳油起司整體提高了適口性。藉此可知，本發明的乳油起司的製造方法，與先前的方法比較，不但引起相同的乳油起司的發酵風味，亦不易感受到源自乳酸的酸味而可感受到源自乳的甜味，是一種適口性高的乳油起司的製造方法。 Further, surprisingly, the emulsifiable cheese obtained by the method for producing the cream cheese of the present invention is less susceptible to the emulsifiable cheese prepared by adding lactic acid bacteria to the raw material mixture of the emulsifiable cheese. The sour taste of lactic acid further enhances the sweetness derived from milk, and improves the palatability as a whole cream cheese. From this, it can be seen that the method for producing the cream cheese of the present invention not only causes the same fermented flavor of the cream cheese, but also does not easily sense the sour taste derived from lactic acid and can feel the sweetness derived from milk. It is a method of manufacturing a high-paste emulsifiable cheese.
利用本發明的乳油起司的製造方法所獲得的乳油起司，與先前的乳油起司比較，含有較多的丙酸，並且此點發揮了改善酸味、甜味、發酵風味的效果。例如，利用本發明的乳油起司的製造方法所獲得的乳油起司，與先前的乳油起司比較，乳油起司中的丙酸量，例如是1.2~50倍、1.2~40倍、1.2~35倍、1.2~30倍、1.2~20倍、1.2~18倍。 The emulsifiable cheese obtained by the method for producing the cream cheese of the present invention contains a large amount of propionic acid as compared with the previous emulsifiable cheese, and this has an effect of improving the sourness, sweetness, and fermented flavor. For example, the emulsifiable cheese obtained by the method for producing the cream cheese of the present invention has a propionic acid amount of, for example, 1.2 to 50 times, 1.2 to 40 times, 1.2~, compared with the previous emulsifiable cheese cheese. 35 times, 1.2 to 30 times, 1.2 to 20 times, and 1.2 to 18 times.
本發明的乳油起司的製造方法，只要可以維持本發明的效果，也就是不僅充分地具有乳油起司的發酵風味，並且不易感受到源自乳酸的酸味的特徵，亦能夠在本發明的乳油起司的製造過程中，附加新的製造步驟、或添加新的食品原料/食品添加物。又，利用本發明的乳油起司的製造方法所獲得的乳油起司，亦能夠在之後附加進行加熱然後均質化等新的步驟，或用於糕餅製作或麵包製作等新的加工。 The method for producing the cream cheese of the present invention can maintain the effect of the present invention, that is, not only the fermented flavor of the creamy cheese is sufficiently obtained, but also the characteristic of the acidity derived from lactic acid is not easily felt, and the cream of the present invention can also be used. In the manufacturing process of cheese, add new manufacturing steps or add new food ingredients/food additives. Moreover, the cream cheese obtained by the method for producing the cream cheese of the present invention can also be subjected to a new step such as heating and homogenization, or a new process such as cake making or bread making.
例如，本發明的乳油起司的製造方法中，為了使最終的乳油起司的口感滑順而少有出水，並且將該乳油起司當作原料製成起司蛋糕時，不會發生組織的收縮或塌陷而造成體積的減少，從而作成良好的口感，能夠以乳油起司中的多醣類，特別是源自乳酸菌的多醣類是含有下述量的方式，來使用乳酸菌，該乳酸菌會產生源自乳酸菌的多醣類：3~200μg/mL、3~150μg/mL、3~100μg/mL、3~80μg/mL、3~60μg/mL、3~50μg/mL、3~40μg/mL、3~30μg/mL、3~25μg/mL、3~20μg/mL、3~15μg/mL。此處，所稱之源自乳酸菌的多醣類，是藉由乳酸菌的發酵(代謝)所產生的多醣類。 For example, in the method for producing a cream cheese of the present invention, in order to make the final creamy cheese smooth and less effluent, and the cream cheese is used as a raw material to make a cheesecake, no tissue occurs. By shrinking or collapsing, the volume is reduced, and a good mouthfeel is formed, and the lactic acid bacteria can be used as the polysaccharide in the cream cheese, particularly the polysaccharide derived from the lactic acid bacteria, in such a manner that the lactic acid bacteria are used. Produces polysaccharides derived from lactic acid bacteria: 3~200μg/mL, 3~150μg/mL, 3~100μg/mL, 3~80μg/mL, 3~60μg/mL, 3~50μg/mL, 3~40μg/mL 3~30μg/mL, 3~25μg/mL, 3~20μg/mL, 3~15μg/mL. Here, the polysaccharide derived from lactic acid bacteria is a polysaccharide produced by fermentation (metabolism) of lactic acid bacteria.
例如，作為發酵中會產生源自乳酸菌的多醣類的乳酸菌，能夠單獨使用下述菌種：德氏乳酸桿菌保加利亞亞種(Lactobacillus delbrueckii subsp.bulgaricus)(以下，稱為保加利亞菌)OLL1247菌株(受託編號：NITE BP-01814)(以下，稱為保加利亞菌OLL1247菌株)、或德氏乳酸桿菌保加利亞亞種(Lactobacillus delbrueckii ssp.bulgaricus)OLL1073R-1菌株(受託編號：FERM BP-10741)(以下，稱為保加利亞菌OLL1073R-1菌株)；嗜熱鏈球菌(Streptococcus thermophilus)(以下，稱為嗜熱菌)OLS3618菌株(受託編號：NITE BP-01815)(以下，稱為嗜熱菌OLS3618菌株)、或嗜 熱鏈球菌OLS3078菌株(受託編號：NITE BP-01697)(以下，稱為嗜熱菌OLS3078菌株)等。 For example, as a lactic acid bacterium which produces a polysaccharide derived from lactic acid bacteria during fermentation, the following species can be used alone: Lactobacillus delbrueckii subsp. bulgaricus (hereinafter, referred to as Bulgarian bacterium) OLL1247 strain ( Trustee number: NITE BP-01814) (hereinafter, referred to as the Bulgarian strain OLL1247), or Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 strain (trust number: FERM BP-10741) (below, It is called the Bulgarian strain OLL1073R-1 strain; Streptococcus thermophilus (hereinafter referred to as thermophilic bacteria) OLS3618 strain (trust number: NITE BP-01815) (hereinafter, referred to as thermophilic OLS3618 strain), Or addicted Streptococcus thermophilus OLS3078 strain (trust number: NITE BP-01697) (hereinafter referred to as the thermophilic strain OLS3078 strain) and the like.
又，例如，作為保加利亞菌和嗜熱菌的組合，能夠使用下述組合：保加利亞菌OLL1247菌株和嗜熱菌OLS3618菌株的組合；保加利亞菌OLL1247菌株和嗜熱菌OLS3078菌株的組合；保加利亞菌OLL1073R-1菌株和嗜熱菌OLS3078菌株的組合等。再者，利用本發明的乳油起司的製造方法所獲得的乳油起司中，源自乳酸菌的多醣的含量，能夠在公知的酚-硫酸法中進行測定。 Further, for example, as a combination of a Bulgarian bacterium and a thermophilic bacterium, the following combination can be used: a combination of the Bulgarian bacterium OLL1247 strain and the thermophilic bacterium OLS3618 strain; a combination of the Bulgarian bacterium OLL1247 strain and the thermophilic bacterium OLS3078 strain; the Bulgarian bacterium OLL1073R- Combination of 1 strain and thermophilic OLS3078 strain, and the like. Further, in the cream cheese obtained by the method for producing the cream cheese of the present invention, the content of the polysaccharide derived from the lactic acid bacteria can be measured by a known phenol-sulfuric acid method.
本說明書中的「保加利亞菌OLL1247菌株」(Lactobacillus delbrueckii subsp.bulgaricus OLL1247)，在2014年3月6日基於布達佩斯條約，已國際寄存於日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)(日本國〒292-0818千葉縣木更津市上總鎌足2-5-8 122號室)，並且被賦予受託編號NITE BP-01814。 "Lavtobacillus delbrueckii subsp. bulgaricus OLL1247" in this manual is based on the Budapest Treaty on March 6, 2014 and has been internationally deposited in the Japan Independent Administrative Corporation Product Evaluation Technology Base (IPOD, NITE) (Japan) 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒 〒
本說明書中的「保加利亞菌OLL1073R-1菌株」(Lactobacillus delbrueckii ssp.Bulgaricus OLL1073R-1)，在日本平成11(1999)年2月22日，已國內(日本)受託於日本獨立行政法人產業技術綜合研究所 專利生物寄存中心(IPOD,AIST)(日本國〒305-8566茨城縣茨城市東1丁目1番地1 中央第6)，受託編號為：FERM P-17227(用以識別的表示：Lactobacillus delbrueckii ssp.bulgaricus OLL1073R-1，並且在平 成18(2006)年11月29日基於布達佩斯條約移交國際寄存，被賦予受託編號FERM BP-10741。再者，如同Budapest Notification No.282(http：//www.wipo.int/treaties/en/notifications/budapest/treaty_budapest_282.html)中所述，日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)自日本獨立行政法人產業技術綜合研究所專利生物寄存中心(IPOD,AIST)接續了專利微生物寄存業務，故現在「保加利亞菌OLL1073R-1菌株」已寄存於日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)(日本國〒292-0818千葉縣木更津市上總鎌足2-5-8 120號室)(受託編號FERM BP-10741)。 "Lavtobacillus delbrueckii ssp. Bulgaricus OLL1073R-1" in this manual was entrusted to Japan's independent administrative agency industry technology integration in Japan (Japan) on February 22, 1999. Institute of Patent Bio-Hosting Center (IPOD, AIST) (No. 1 in Central 1st, Izumi-cho, Ibaraki Prefecture, 305-8566, Japan), the trust number is: FERM P-17227 (for identification: Lactobacillus delbrueckii ssp .bulgaricus OLL1073R-1, and in flat On November 29, 2006, the international deposit was transferred to the Budapest Treaty based on the Budapest Treaty, and was awarded the trust number FERM BP-10741. Furthermore, as described in Budapest Notification No. 282 (http://www.wipo.int/treaties/en/notifications/budapest/treaty_budapest_282.html), Japan Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE) Since the patented bio-storage center (IPOD, AIST) of the Japan Institute of Industrial Technology and Technology has continued the patent micro-organism storage business, the "Bulgaria strain OLL1073R-1 strain" has been deposited in the Japan Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD). , NITE) (Room 2-5-8, No. 2-5-8, Kisarazu, Chiba Prefecture, Japan) (Entrusted No. FERM BP-10741).
本說明書中的「嗜熱菌OLS3618」(Streptococcus thermophilus OLS3618)，在2014年3月6日基於布達佩斯條約，已國際寄存於日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)(日本國〒292-0818千葉縣木更津市上總鎌足2-5-8122號室)，並且被賦予受託編號NITE BP-01815。 "Streptococcus thermophilus OLS3618" in this manual, based on the Budapest Treaty on March 6, 2014, has been internationally deposited in the Japan Independent Administrative Corporation Product Evaluation Technology Base (IPOD, NITE) (Japan National 292) -0818 Kisatsuzu City, Chiba Prefecture, the total number of the foot of the 2-5-8122), and was given the trust number NITE BP-01815.
本說明書中的「嗜熱菌OLS3078」(Streptococcus thermophilus OLS3618)，在2013年8月23日基於布達佩斯條約，已國際寄存於日本獨立行政法人製品評價技術基盤機構(IPOD,NITE)(日本國〒292-0818千葉縣木更津市上總鎌足2-5-8 122號室)，並且被賦予受託編號NITE BP-01697。 "Streptococcus thermophilus OLS3618" in this manual, based on the Budapest Treaty on August 23, 2013, has been internationally deposited in the Japan Independent Administrative Corporation Product Evaluation Technology Organization (IPOD, NITE) (Japan National 292) -0818 Kisatsuzu City, Chiba Prefecture, the total number 2-5-8 122), and is assigned the trust number NITE BP-01697.
本發明的乳油起司的製造方法中，能夠依據設為目標的乳油起司發酵風味的強度，來選擇產生發酵風味的適當的乳酸菌菌株。發酵風味，除了針對實際上食用乳油起司時的風味而實行的官能評價外，亦能夠將雙乙醯作為指標物質，以乳油起司中的雙乙醯含量來進行評價。乳油起司中的雙乙醯的含量，設為發酵風味強的乳油起司時，例如是：1~20ppm、2~19ppm、3~18ppm、4~17ppm、5~16ppm、5~15ppm。 In the method for producing the cream cheese of the present invention, an appropriate lactic acid bacteria strain which produces a fermented flavor can be selected depending on the strength of the desired flavor of the creamy cheese. The fermented flavor can be evaluated in terms of the diterpene content in the cream cheese, in addition to the sensory evaluation performed on the flavor when actually eating the cream cheese. The content of the diacetyl oxime in the cream cheese is, for example, 1 to 20 ppm, 2 to 19 ppm, 3 to 18 ppm, 4 to 17 ppm, 5 to 16 ppm, and 5 to 15 ppm.
利用本發明的乳油起司的製造方法所獲得的乳油起司，利用進行之後的加熱並均質化處理來作成加熱處理而成的乳油起司，則口感滑順而少有出水，即便將該乳油起司當作原料製成起司蛋糕時，亦不會發生組織的收縮或塌陷所造成的體積的減少，能夠成為良好的口感。此處，加熱的溫度，只要不會損害本發明的乳油起司的效果，並無特別限制，例如是：60~100℃、65~95℃、70~90℃、75~85℃、77℃~83℃、78℃~82℃。又，加熱的保持時間是10~90分鐘、15~60分鐘、20~40分鐘、25~35分鐘。較佳是在70~90℃加熱20~40分鐘，特別較佳是在78~82℃加熱25~35分鐘。 The emulsifiable cheese obtained by the method for producing the emulsifiable cheese of the present invention is prepared by heat treatment and homogenization treatment to form a emulsifiable cheese, which has a smooth texture and little effluent, even if the emulsifiable concentrate is used. When the cheese is made into a cheesecake as a raw material, the volume reduction caused by shrinkage or collapse of the tissue does not occur, and a good taste can be obtained. Here, the heating temperature is not particularly limited as long as it does not impair the effect of the cream cheese of the present invention, and is, for example, 60 to 100 ° C, 65 to 95 ° C, 70 to 90 ° C, 75 to 85 ° C, and 77 ° C. ~83 ° C, 78 ° C ~ 82 ° C. Moreover, the heating retention time is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes. It is preferably heated at 70 to 90 ° C for 20 to 40 minutes, and particularly preferably at 78 to 82 ° C for 25 to 35 minutes.
利用本發明的乳油起司的製造方法所獲得的乳油起司，用以將其在之後進行加熱處理而均質化的條件，當使用均質機時的均質化壓力，例如是：5~50MPa、6~40MPa、7~35MPa、10~33MPa、12~31MPa、15~30MPa、15~25MPa。只要利用本發明的乳油起 司的製造方法所獲得的乳油起司的均質化壓力是5MPa以上，因為可獲得本發明的效果故較佳。又，只要利用本發明的乳油起司的製造方法所獲得的乳油起司的均質化壓力是50MPa以下，因為不會由於過度的剪切而喪失本發明的效果故較佳。作為均質機，能夠使用在該技術領域中所使用之一般性的均質機，作為具體的均質機的例子，可列舉HA4733 TYPE H-20-2(三和機械股份有限公司)等。又，實行均質化的溫度，並無特別限定，但是考慮均質化前的加熱處理的溫度、或均質化後的處理，例如可在約80℃實行。 The emulsifiable cheese obtained by the method for producing emulsifiable cheese of the present invention, which is used for homogenization after heat treatment, and the homogenization pressure when using a homogenizer, for example, 5 to 50 MPa, 6 ~40MPa, 7~35MPa, 10~33MPa, 12~31MPa, 15~30MPa, 15~25MPa. As long as using the cream of the present invention The homogenization pressure of the cream cheese obtained by the method of the present invention is 5 MPa or more, which is preferable because the effects of the present invention can be obtained. In addition, the homogenization pressure of the cream cheese obtained by the method for producing the cream cheese of the present invention is 50 MPa or less, and it is preferable because the effect of the present invention is not lost due to excessive shearing. As a homogenizer, a general homogenizer used in the technical field can be used. Examples of a specific homogenizer include HA4733 TYPE H-20-2 (Sanwa Machinery Co., Ltd.). Further, the temperature at which homogenization is carried out is not particularly limited, but the temperature of the heat treatment before homogenization or the treatment after homogenization may be carried out, for example, at about 80 °C.
利用本發明的乳油起司的製造方法所獲得的乳油起司(亦包含加熱處理而成的乳油起司)，能夠作為糕餅製作、麵包製作用的加工原料來使用。例如，能夠加工成具有烘焙步驟的舒芙蕾(soufflé)起司蛋糕。當製作舒芙蕾起司蛋糕時，除了利用本發明的乳油起司的製造方法所獲得的乳油起司(亦包含加熱處理而成的乳油起司)之外，能夠添加白酒、牛乳、蛋黃、蛋白、粗糖、奶油。烘焙的溫度，例如是：150~300℃、150~250℃、150~220℃、160~200℃、170~190℃。又，烘焙的保持時間是10~90分鐘、15~60分鐘、20~40分鐘、25~35分鐘。較佳是在160~200℃烘焙20~40分鐘，特別較佳是在170~190℃烘焙25~35分鐘。 The emulsifiable cheese obtained by the method for producing the cream cheese of the present invention (including the emulsifiable cheese obtained by heat treatment) can be used as a processing material for cake making and bread making. For example, it can be processed into a soufflé cheesecake with a baking step. When the Souffled cheese cake is produced, in addition to the cream cheese obtained by the method for producing the cream cheese of the present invention (including the heat-treated cream cheese), white wine, milk, egg yolk, protein, and the like can be added. Raw sugar, cream. The baking temperature is, for example, 150 to 300 ° C, 150 to 250 ° C, 150 to 220 ° C, 160 to 200 ° C, and 170 to 190 ° C. Also, the baking time is 10 to 90 minutes, 15 to 60 minutes, 20 to 40 minutes, and 25 to 35 minutes. It is preferably baked at 160 to 200 ° C for 20 to 40 minutes, and particularly preferably at 170 to 190 ° C for 25 to 35 minutes.
以下列舉實施例，來進一步詳細地說明本發明，但本發明並未限定於該等實施例。 The invention is further illustrated by the following examples, but the invention is not limited to the examples.
[實施例1] [Example 1]
在80kg未殺菌的生乳(牛乳)中加入20kg鮮乳油，以乳脂肪的含量成為15重量%的方式來進行調整，作成乳油起司用的原料混合物。將該原料混合物在95℃保持60秒鐘進行殺菌之後，冷卻至75℃後，以均質化壓力15MPa進行均質化處理。將殺菌處理而成的原料混合物冷卻至37℃，然後添加從「明治保加利亞優格」(明治股份有限公司製造，日本)分離出的保加利亞菌與嗜熱菌、和丙酸菌(費氏丙酸桿菌ET-3菌株(FERM BP-8115))，靜置發酵至原料混合物(發酵初期的丙酸菌是9.5×106cfu/g)的pH值成為4.8。將發酵而成的原料混合物一邊進行攪拌一邊加溫至80℃之後，分離起司凝塊和乳清，而獲得實施例1的乳油起司。將該乳油起司冷卻至4℃。 20 kg of fresh emulsifiable concentrate was added to 80 kg of unsterilized raw milk (milk), and the content of the milk fat was adjusted to 15% by weight to prepare a raw material mixture for whey cheese. The raw material mixture was sterilized by holding at 95 ° C for 60 seconds, and then cooled to 75 ° C, and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mixture was cooled to 37 ° C, and then Bulgarian and thermophilic bacteria isolated from "Meiji Bulgaria Yogurt" (manufactured by Meiji Co., Ltd., Japan) and propionic acid bacteria (Fahrenheit propionic acid) were added. The bacillus ET-3 strain (FERM BP-8115)) was allowed to stand still until the raw material mixture (propionic acid bacteria at the initial stage of fermentation was 9.5 × 10 6 cfu/g), and the pH was 4.8. The raw material mixture obtained by fermentation was heated to 80 ° C while stirring, and the cheese clot and whey were separated to obtain the cream cheese of Example 1. The cream cheese was cooled to 4 °C.
[實施例2] [Embodiment 2]
在80kg未殺菌的生乳(牛乳)中加入20kg鮮乳油，以乳脂肪的含量成為15重量%的方式來進行調整，作成乳油起司用的原料混合物。將該原料混合物在95℃保持60秒鐘進行殺菌之後，冷卻至75℃後，以均質化壓力15MPa進行均質化處理。將殺菌處理而成的原料混合物冷卻至37℃，然後添加從「明治保加利亞優格」(明治股 份有限公司製造，日本)分離出的保加利亞菌與嗜熱菌、和丙酸菌(費氏丙酸桿菌ET-3菌株(FERM BP-8115))，靜置發酵至原料混合物(發酵初期的丙酸菌是2.6×107cfu/g)的pH值成為4.8。將發酵而成的原料混合物一邊進行攪拌一邊加溫至80℃之後，分離起司凝塊和乳清，而獲得實施例2的乳油起司。將該乳油起司冷卻至4℃。 20 kg of fresh emulsifiable concentrate was added to 80 kg of unsterilized raw milk (milk), and the content of the milk fat was adjusted to 15% by weight to prepare a raw material mixture for whey cheese. The raw material mixture was sterilized by holding at 95 ° C for 60 seconds, and then cooled to 75 ° C, and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mixture was cooled to 37 ° C, and then Bulgarian and thermophilic bacteria isolated from "Meiji Bulgaria Yogurt" (manufactured by Meiji Co., Ltd., Japan) and propionic acid bacteria (Fahrenheit propionic acid) were added. The bacillus ET-3 strain (FERM BP-8115)) was allowed to stand still to a raw material mixture (the propionic acid bacteria at the initial stage of fermentation was 2.6 × 10 7 cfu/g), and the pH was 4.8. The raw material mixture obtained by fermentation was heated to 80 ° C while stirring, and the cheese clot and whey were separated to obtain the cream cheese of Example 2. The cream cheese was cooled to 4 °C.
[比較例1] [Comparative Example 1]
在80kg未殺菌的生乳(牛乳)中加入20kg鮮乳油，以乳脂肪的含量成為15重量%的方式來進行調整，作成乳油起司用的原料混合物。將該原料混合物在95℃保持60秒鐘進行殺菌之後，冷卻至75℃後，以均質化壓力15MPa進行均質化處理。將殺菌處理而成的原料混合物冷卻至37℃，然後添加從「明治保加利亞優格」(明治股份有限公司製造，日本)分離出的保加利亞菌與嗜熱菌，靜置發酵6.3小時至原料混合物的pH值成為4.8。將發酵而成的原料混合物一邊進行攪拌一邊加溫至80℃之後，分離起司凝塊和乳清，而獲得比較例1的乳油起司。將該乳油起司冷卻至4℃。 20 kg of fresh emulsifiable concentrate was added to 80 kg of unsterilized raw milk (milk), and the content of the milk fat was adjusted to 15% by weight to prepare a raw material mixture for whey cheese. The raw material mixture was sterilized by holding at 95 ° C for 60 seconds, and then cooled to 75 ° C, and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material mixture was cooled to 37 ° C, and then Bulgarian and thermophilic bacteria isolated from "Meiji Bulgaria Yogur" (manufactured by Meiji Co., Ltd., Japan) were added, and the fermentation was allowed to stand for 6.3 hours to the raw material mixture. The pH became 4.8. The raw material mixture obtained by fermentation was heated to 80 ° C while stirring, and the cheese clot and whey were separated to obtain the cream cheese of Comparative Example 1. The cream cheese was cooled to 4 °C.
將實施例1~2的乳油起司及比較例1的乳油起司作為對象，利用GC-MS(gas chromatograph-mass spectrometer，氣相層析-質譜儀)來測定丙酸的含量。可知：當將比較例1的乳油起司的偵測量的波峰面積設為1時，實施例1的乳油起司是 1.4，實施例2的乳油起司是16。又，將實施例1~2的乳油起司及比較例1的乳油起司作為對象，以「發酵風味」、「源自乳的良好甜味」的指標來進行評價。「發酵風味」、「源自乳的良好甜味」中，判定如以下：「◎」是與比較例1相比非常強烈，「○」是與比較例1相比較強烈，「△」是與比較例1相同，「×」是與比較例1相比較弱。進一步，將實施例1~2的乳油起司及比較例1的乳油起司作為對象，以「酸味」的指標來進行評價，「發酵風味」、「源自乳的良好甜味」中，判定如以下：「◎」是與比較例1相比非常弱，「○」是與比較例1相比較弱，「△」是與比較例1相同，「×」是與比較例1相比較強。該等的評價，是藉由10位起司的專業人士來實施。將結果顯示於表1。 The content of propionic acid was measured by GC-MS (gas chromatograph-mass spectrometer) using the cream cheeses of Examples 1 and 2 and the cream cheese of Comparative Example 1. It can be seen that when the peak area of the detected amount of the cream cheese of Comparative Example 1 is set to 1, the cream cheese of Example 1 is 1.4. The cream cheese of Example 2 is 16. In addition, the cream cheeses of Examples 1 and 2 and the cream cheese of Comparative Example 1 were evaluated, and the indexes of "fermented flavor" and "good sweetness derived from milk" were evaluated. In the "fermented flavor" and "good sweetness derived from milk", the following is determined: "◎" is very strong compared with Comparative Example 1, "○" is stronger than Comparative Example 1, and "△" is In the same manner as in Comparative Example 1, "X" was weaker than Comparative Example 1. Further, the emulsifiable cheeses of Examples 1 and 2 and the emulsifiable cheese of Comparative Example 1 were evaluated by the "sour taste" index, and the "fermented flavor" and "good sweetness derived from milk" were determined. As shown below, "◎" is very weak compared with Comparative Example 1, "○" is weaker than Comparative Example 1, "△" is the same as Comparative Example 1, and "X" is stronger than Comparative Example 1. These evaluations were carried out by 10 professionals from the company. The results are shown in Table 1.
由表1，可知實施例1~2的乳油起司，與比較例1比較，酸味溫和而乳油起司所引起的發酵風味亦強，並且能夠充分地感受到源自乳的良好的甜味。尤其，實施例2的乳油起司，相較於實施例1的乳油起司，顯著地顯示了該效果。藉此可知：實施例1~2的乳油起司是一種適口性高的乳油起司，其與比較例1的乳油起司比較，因為丙酸的含量相對性地提高，故不會感受到源自乳酸的酸 味，而具有乳油起司所引起的良好的發酵風味，並且源自乳的甜味強烈。 From Table 1, it can be seen that the cream cheeses of Examples 1 and 2 have a mild acidity and a fermented flavor caused by the cream cheese as compared with Comparative Example 1, and can sufficiently perceive a good sweetness derived from milk. In particular, the cream cheese of Example 2 showed this effect remarkably compared to the cream cheese of Example 1. From this, it can be seen that the emulsifiable cheese of Examples 1 to 2 is a high-paste emulsifiable cheese, which is compared with the emulsifiable cheese of Comparative Example 1, because the content of propionic acid is relatively increased, so that the source is not felt. Acid from lactic acid It has a good fermented flavor caused by emulsified cheese and has a strong sweetness derived from milk.
國內寄存資訊(請依寄存機構、日期、號碼順序註記)無 Domestic registration information (please note according to the registration authority, date, number order)
國外寄存資訊(請依寄存國家、機構、日期、號碼順序註記) Foreign deposit information (please note in the order of country, organization, date, number)
1.日本、獨立行政法人製品評價技術基盤機構(IPOD,NITE)、2014年3月6日、NITE BP-01814 1. Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE), March 6, 2014, NITE BP-01814
2.日本、獨立行政法人製品評價技術基盤機構(IPOD,NITE)、2006年11月29日、FERM BP-10741 2. Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE), November 29, 2006, FERM BP-10741
3.日本、獨立行政法人製品評價技術基盤機構(IPOD,NITE)、2014年3月6日、NITE BP-01815 3. Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE), March 6, 2014, NITE BP-01815
4.日本、獨立行政法人製品評價技術基盤機構(IPOD,NITE)、2013年8月23日、NITE BP-01697 4. Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE), August 23, 2013, NITE BP-01697
5.日本、獨立行政法人製品評價技術基盤機構(IPOD,NITE)、2002年7月11日；FERM BP-8115 5. Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization (IPOD, NITE), July 11, 2002; FERM BP-8115
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|---|---|---|---|
| TW105102898A TW201635908A (en) | 2015-01-29 | 2016-01-29 | Cream cheese having improved acidity, and method for manufacturing same |
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| JP (1) | JP6850610B2 (en) |
| TW (1) | TW201635908A (en) |
| WO (1) | WO2016121904A1 (en) |
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| WO2017179640A1 (en) * | 2016-04-14 | 2017-10-19 | 株式会社明治 | Fermented milk production method, method for shortening fermentation time in fermented milk production, method for suppressing increased sourness in fermented milk |
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| JPS5871842A (en) * | 1981-10-21 | 1983-04-28 | Meiji Milk Prod Co Ltd | Preparation of unaged soft cheese capable of being preserved for a long period |
| US5096718A (en) * | 1982-09-17 | 1992-03-17 | The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University | Preserving foods using metabolites of propionibacteria other than propionic acid |
| FR2598596B1 (en) * | 1986-05-15 | 1990-10-19 | Sanofi Elf Bio Ind | MILK PROCESSING PROCESS FOR OBTAINING CHEESE |
| US4728516A (en) * | 1986-08-11 | 1988-03-01 | Microlife Technigs, Inc. | Method for the preservation of creamed cottage cheese |
| AU8740591A (en) * | 1990-10-23 | 1992-05-20 | Kraft General Foods, Inc. | Non-fat natural cheese |
| JP3447358B2 (en) * | 1994-02-18 | 2003-09-16 | 明治乳業株式会社 | Method for improving survival of bifidobacteria |
| JP3458755B2 (en) * | 1999-03-23 | 2003-10-20 | 不二製油株式会社 | Cheese-like foods and their production |
| DK2852691T3 (en) * | 2012-05-21 | 2017-11-27 | Dupont Nutrition Biosci Aps | LACTOBACILLUS STREAMS WITH ANTIMYCOTIC PROPERTIES |
| JP2014166160A (en) * | 2013-02-28 | 2014-09-11 | Nutrition Act Co Ltd | Powdery yogurt material and yogurt production method |
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- 2016-01-29 JP JP2016572165A patent/JP6850610B2/en active Active
- 2016-01-29 TW TW105102898A patent/TW201635908A/en unknown
- 2016-01-29 WO PCT/JP2016/052597 patent/WO2016121904A1/en active Application Filing
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|---|---|
| JPWO2016121904A1 (en) | 2017-12-14 |
| JP6850610B2 (en) | 2021-03-31 |
| WO2016121904A9 (en) | 2016-10-06 |
| WO2016121904A1 (en) | 2016-08-04 |
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