WO2023191091A1 - Cheese and method for producing same - Google Patents
Cheese and method for producing same Download PDFInfo
- Publication number
- WO2023191091A1 WO2023191091A1 PCT/JP2023/013686 JP2023013686W WO2023191091A1 WO 2023191091 A1 WO2023191091 A1 WO 2023191091A1 JP 2023013686 W JP2023013686 W JP 2023013686W WO 2023191091 A1 WO2023191091 A1 WO 2023191091A1
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- cheese
- content
- free
- feature
- days
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 263
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims abstract description 120
- 229910021529 ammonia Inorganic materials 0.000 claims abstract description 60
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 17
- 239000004220 glutamic acid Substances 0.000 claims abstract description 17
- 235000002233 Penicillium roqueforti Nutrition 0.000 claims description 79
- 235000002245 Penicillium camembertii Nutrition 0.000 claims description 72
- 230000032683 aging Effects 0.000 claims description 63
- 230000005070 ripening Effects 0.000 claims description 62
- 239000001301 oxygen Substances 0.000 claims description 55
- 229910052760 oxygen Inorganic materials 0.000 claims description 55
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 41
- 238000004806 packaging method and process Methods 0.000 claims description 40
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 36
- 239000007789 gas Substances 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 35
- 230000004888 barrier function Effects 0.000 claims description 31
- DLVYTANECMRFGX-UHFFFAOYSA-N 4-hydroxy-5-methyl-3-furanone Chemical compound CC1=C(O)C(=O)CO1 DLVYTANECMRFGX-UHFFFAOYSA-N 0.000 claims description 28
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 27
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 26
- 235000004279 alanine Nutrition 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 17
- 229960000310 isoleucine Drugs 0.000 claims description 15
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 15
- 239000004471 Glycine Substances 0.000 claims description 13
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 13
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 13
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 13
- 239000011261 inert gas Substances 0.000 claims description 8
- 206010021143 Hypoxia Diseases 0.000 claims description 3
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001146 hypoxic effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 67
- 235000019634 flavors Nutrition 0.000 abstract description 67
- 235000019640 taste Nutrition 0.000 abstract description 35
- 230000000052 comparative effect Effects 0.000 description 41
- FHADSMKORVFYOS-UHFFFAOYSA-N cyclooctanol Chemical compound OC1CCCCCCC1 FHADSMKORVFYOS-UHFFFAOYSA-N 0.000 description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 17
- 235000020185 raw untreated milk Nutrition 0.000 description 17
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 16
- FINHMKGKINIASC-UHFFFAOYSA-N Tetramethylpyrazine Chemical compound CC1=NC(C)=C(C)N=C1C FINHMKGKINIASC-UHFFFAOYSA-N 0.000 description 16
- 239000000126 substance Substances 0.000 description 16
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 16
- 239000005022 packaging material Substances 0.000 description 15
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- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 12
- 235000019583 umami taste Nutrition 0.000 description 11
- 238000002470 solid-phase micro-extraction Methods 0.000 description 10
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- 229940024606 amino acid Drugs 0.000 description 9
- 235000001014 amino acid Nutrition 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 9
- 230000002708 enhancing effect Effects 0.000 description 9
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 8
- 240000002129 Malva sylvestris Species 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 8
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- 235000014655 lactic acid Nutrition 0.000 description 8
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- 241000238557 Decapoda Species 0.000 description 7
- 125000003118 aryl group Chemical group 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
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- 238000004445 quantitative analysis Methods 0.000 description 7
- 229940108461 rennet Drugs 0.000 description 7
- 108010058314 rennet Proteins 0.000 description 7
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- NPMQEIOINVDLMV-UHFFFAOYSA-N 4-hydroxy-5-methyl-2-methylenefuran-3-one Chemical compound CC1=C(O)C(=O)C(=C)O1 NPMQEIOINVDLMV-UHFFFAOYSA-N 0.000 description 5
- 244000271379 Penicillium camembertii Species 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
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- 238000000465 moulding Methods 0.000 description 5
- 239000002985 plastic film Substances 0.000 description 5
- 229920006255 plastic film Polymers 0.000 description 5
- MYRTYDVEIRVNKP-UHFFFAOYSA-N 1,2-Divinylbenzene Chemical compound C=CC1=CC=CC=C1C=C MYRTYDVEIRVNKP-UHFFFAOYSA-N 0.000 description 4
- 241000228143 Penicillium Species 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 4
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- 229920003023 plastic Polymers 0.000 description 4
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- 229920001155 polypropylene Polymers 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000004205 dimethyl polysiloxane Substances 0.000 description 3
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000012634 fragment Substances 0.000 description 3
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- KTKGSSUXUIUZDA-UHFFFAOYSA-N 4-hydroxy-5-methyloxolan-3-one Chemical compound CC1OCC(=O)C1O KTKGSSUXUIUZDA-UHFFFAOYSA-N 0.000 description 2
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 235000017388 Geotrichum candidum Nutrition 0.000 description 2
- 244000168141 Geotrichum candidum Species 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 241001596784 Pegasus Species 0.000 description 2
- 240000000064 Penicillium roqueforti Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000006096 absorbing agent Substances 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 235000021383 camembert cheese Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
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- 239000006185 dispersion Substances 0.000 description 2
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- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 2
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 2
- 229920002239 polyacrylonitrile Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
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- 235000012780 rye bread Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001269 time-of-flight mass spectrometry Methods 0.000 description 2
- WXHLLJAMBQLULT-UHFFFAOYSA-N 2-[[6-[4-(2-hydroxyethyl)piperazin-1-yl]-2-methylpyrimidin-4-yl]amino]-n-(2-methyl-6-sulfanylphenyl)-1,3-thiazole-5-carboxamide;hydrate Chemical compound O.C=1C(N2CCN(CCO)CC2)=NC(C)=NC=1NC(S1)=NC=C1C(=O)NC1=C(C)C=CC=C1S WXHLLJAMBQLULT-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 244000172809 Leuconostoc cremoris Species 0.000 description 1
- 235000017632 Leuconostoc cremoris Nutrition 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000020246 buffalo milk Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
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- 229940088598 enzyme Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000003988 headspace gas chromatography Methods 0.000 description 1
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- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
Definitions
- the present invention relates to cheese and a method for producing the same.
- mold-ripened natural cheeses examples include white mold cheeses (soft cheeses whose skin is covered with white mold) such as Camembert cheese, Brie cheese, Brillat-Savarin, Baraka, and Chaurus, Gorgonzola, Stilton, Roquefort, etc.
- Blue mold cheese is well known.
- Patent Document 1 describes a method for producing natural cheese characterized by performing ripening under oxygen deficiency. According to the production method described in Patent Document 1, it is possible to produce natural cheese containing sweet free amino acids of 250 mg or more of serine, 410 mg or more of glutamine, 380 mg or more of proline, 130 mg or more of glycine, and 160 mg or more of alanine per 100 g of solid content.
- Typical blue mold cheese requires at least 1 to 2 months of aging to obtain a good flavor. On the other hand, the maturing period for typical white mold cheese is short, about two weeks to one month.
- Heat treatment is a method of preventing excessive ripening due to white mold and extending the expiration date, but heat-treated white mold/blue mold cheese tends to have a weak ripening flavor due to blue mold.
- an object of the present invention is to provide a cheese and a method for producing the same that can both suppress the generation of excessive ammonia odor caused by white mold and enhance ripening flavor (particularly taste and/or richness) due to blue mold. shall be.
- the present invention provides the following cheese and its manufacturing method.
- a cheese comprising a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body,
- the ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio, Cheese having a content of free glutamic acid of 30 mg% or more.
- the cheese according to [1], wherein the ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
- the cheese according to [2], wherein the content of free alanine is 12 mg% or more.
- the cheese according to [8] The cheese according to [7], wherein the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
- the cheese according to any one of [1] to [9] which has a butyric acid content of 4.0 ppm or more.
- the peak area of cyclooctanol is the peak area of tetramethylpyrazine.
- step (a) preparing a card containing blue mold; (b) a step of attaching white mold to the surface of the curd; and (c) a step of ripening the curd.
- the method for producing cheese according to any one of [1] to [16], A method, wherein the aging in step (c) comprises aging in a hypoxic environment.
- Aging in a low oxygen environment is carried out with the curd housed in a gas barrier container, Gas barrier properties can be improved by one or more means selected from sealing the gas barrier container, providing an oxygen scavenger in the gas barrier container, and replacing the air in the gas barrier container with an inert gas.
- a cheese and a method for producing the same that both suppress generation of excessive ammonia odor caused by white mold and enhance mature flavor (particularly taste and/or richness) due to blue mold.
- mg% means the content (mg) per 100 g of cheese
- ppm means mass ppm
- the cheese of the present invention includes a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body.
- the cheese of the present invention is a type of natural cheese.
- the cheese of the present invention may be a whole cheese or a portioned cheese.
- Whole cheese is, for example, disc-shaped, cylindrical, cubic, rectangular, or the like.
- Portion cheese is cheese pieces obtained by cutting whole cheese into multiple (for example, 2, 3, 4, 6, 8, 10, 12, etc.) portions.
- the shape is, for example, fan-shaped, triangular, square, or rectangular.
- the cheese body is in a state of ripening (fermentation) due to white mold and blue mold.
- Mildew covers at least a portion of the surface of the cheese body. Mildew usually forms a white mold layer. Mildew may cover a part of the surface of the cheese body, or may cover the entire surface of the cheese body. In the case of whole cheese, the proportion of the surface area of the cheese body covered with mildew is, for example, 70 to 100%, preferably 80 to 100%, and more preferably 90 to 100%. In the case of portioned cheese, the proportion of the surface area of the cheese body covered with mildew is, for example, 20 to 80%, preferably 30 to 70%, more preferably 40 to 60%. The larger the proportion of the surface area of the cheese body that is covered with mildew, the less likely leakage will occur during sterilization. Examples of white mold include Penicillium camemberti, Penicillium candidum, Penicillium caseicolum, Geotrichum candidum, and the like. One type of white mold may be used alone, or two or more types of white mold may be used in combination.
- Blue mold is contained inside the cheese body.
- examples of blue molds include Penicillium roqueforti and Penicillium galaucum.
- One type of blue mold may be used alone, or two or more types of blue mold may be used in combination.
- the cheese of the present invention may be individually packaged.
- the cheese of the present invention may be, for example, individually packaged whole cheese or individually packaged portion cheese.
- Individual packaging prevents changes in cheese quality and improves ease of handling when eating.
- packaging materials commonly used for food packaging such as plastic films and wrapping paper, can be used.
- Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging.
- a packaging material coated with a gelling agent such as gelatin in order to better prevent the portion cut surface from peeling off from the packaging material upon opening.
- Individual packaging of portioned cheese can be done under the same conditions as for individual packaging of regular portion-cut products, such as packaging so that the packaging material is in close contact with the cut surface. This can be done using a packaging machine.
- the cheese of the present invention may be sterilized after ripening.
- the sterilization treatment include heat sterilization of cheese housed in a sealed container or individually packaged cheese.
- Known conditions can be used as the conditions for the sterilization treatment.
- the sterilization treatment can be carried out, for example, at a temperature such that the center temperature is 80° C. or higher.
- the holding time at this temperature is, for example, 10 minutes or more, preferably 20 minutes or more.
- the whole cheese may be directly stored in a sealed container and sterilized, or the portioned cheese obtained by cutting the whole cheese into an appropriate number of pieces may be stored in a sealed container and sterilized.
- Whole cheese or portioned cheese may be individually packaged using a packaging material such as a film or wrapping paper, and then sterilized.
- sealed containers used for sterilization include metal cans, aluminum pouches, and containers made of plastic such as polypropylene.
- the sterilization treatment may be retort treatment (pressurized heat sterilization treatment). Known conditions can be employed as the conditions for the retort treatment.
- the cheese of the present invention has the following feature A.
- feature A The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in mass ratio, and the content of free glutamic acid is 30 mg% or more.
- Feature A is a feature that is achieved as a result of both suppressing the generation of excessive ammonia odor due to white mold and enhancing the ripening flavor (especially taste such as umami) due to blue mold. Feature A makes it possible to realize a new flavor (particularly unique taste) that is different from conventional natural cheese.
- the ratio of the content of free glutamic acid to the content of ammonia is preferably 0.80 or more, more preferably 1.0 or more, and even more preferably 1.3 or more in terms of mass ratio. More preferred.
- the upper limit is not particularly limited, but in consideration of the balance with other components, it is preferably 10 or less, more preferably 8.0 or less, even more preferably 5.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- Free glutamic acid is a flavor component (particularly an umami component), and it can be said that the higher the content of free glutamic acid, the more the ripening flavor (particularly the flavor such as umami) due to white mold and blue mold is enhanced.
- the content of free glutamic acid is preferably 40 mg% or more, more preferably 45 mg% or more, and even more preferably 60 mg% or more.
- the upper limit is not particularly limited, but in consideration of the balance with other ingredients, from the viewpoint of achieving appropriate flavor, and from the viewpoint of internal hardness of the cheese, it is preferably 1000 mg% or less, more preferably 750 mg% or less, and more. More preferably, it is 500 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- characteristics BN characteristics of the cheese of the present invention
- cheeses that can combine two or more of the characteristics BN and have two or more of the characteristics BN are also included in the present invention.
- Characteristics B to H are characteristics that are achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripening flavor (particularly taste) due to blue mold. Feature A and one or more of features B to H can be combined to more effectively realize a new flavor (particularly unique taste) different from conventional natural cheese. Therefore, the cheese of the present invention preferably has feature A and one or more of features B to H.
- Characteristics I to N are characteristics achieved as a result of both suppressing the generation of excessive ammonia odor due to white mold and enhancing the ripened flavor (particularly richness) due to blue mold. Feature A and one or more of features I to N can be combined to more effectively realize a new flavor (particularly unique taste and richness) that is different from conventional natural cheese. Therefore, the cheese of the present invention preferably has feature A and one or more of features I to N.
- the cheese of the present invention preferably has feature A, one or more of features B to H, and one or more of features I to N.
- the cheese of the present invention has the following feature B.
- feature B The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
- the ratio of the content of free alanine to the content of ammonia is preferably 0.30 or more, more preferably 0.40 or more, and even more preferably 0.50 or more in terms of mass ratio. More preferably, it is 0.60 or more.
- the upper limit is not particularly limited, but in consideration of the balance with other components, it is preferably 10 or less, more preferably 5.0 or less, even more preferably 3.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has feature A and feature B. In one embodiment, the cheese of the present invention has feature A, feature B, and one or more of features C to H. In one embodiment, the cheese of the present invention has feature A, feature B, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature B, one or more of features C to H, and one or more of features I to N.
- the cheese of the present invention has the following feature C.
- the cheese of the invention has feature B, it is preferred that the cheese of the invention also has feature C.
- feature C The content of free alanine is 12 mg% or more.
- Free alanine is a flavor component (particularly sweetness and umami components), and it can be said that the higher the content of free alanine, the more mature flavor (especially sweetness, umami, etc.) produced by white mold and blue mold is enhanced.
- the content of free alanine is preferably 12 mg% or more, more preferably 15 mg% or more, even more preferably 20 mg% or more, and 30 mg%. It is even more preferable that it is above.
- the upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving appropriate sweetness and flavor, it is preferably 300 mg% or less, more preferably 200 mg% or less, and even more preferably 100 mg% or less. . Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has Feature A and Feature C. In one embodiment, the cheese of the present invention has feature A, feature C, and one or more of features B and DH. In one embodiment, the cheese of the present invention has feature A, feature C, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature C, one or more of features B and D to H, and one or more of features I to N.
- the cheese of the present invention preferably has the following feature D.
- feature D The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
- the ratio of the content of free isoleucine to the content of ammonia is preferably 0.10 or more, more preferably 0.15 or more, and even more preferably 0.20 or more in terms of mass ratio. More preferably, it is 0.30 or more.
- the upper limit is not particularly limited, but considering the balance with other components, it is preferably 5.0 or less, more preferably 4.5 or less, even more preferably 4.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has Feature A and Feature D. In one embodiment, the cheese of the present invention has feature A, feature D, and one or more of features B to C and E to H. In one embodiment, the cheese of the present invention has feature A, feature D, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature D, one or more of features B to C and E to H, and one or more of features I to N.
- the cheese of the present invention has the following characteristics E.
- the cheese of the invention has feature D, it is preferred that the cheese of the invention also has feature E.
- the content of free isoleucine is 4 mg% or more.
- Free isoleucine is a taste component (bitter taste component), and it can be said that the higher the content of free isoleucine, the more the ripening flavor (particularly the taste such as bitterness) due to white mold and blue mold is enhanced.
- the content of free isoleucine is preferably 4 mg% or more, more preferably 5 mg% or more, even more preferably 6 mg% or more, and 10 mg% or more. It is even more preferable that there be.
- the upper limit is not particularly limited, but in consideration of the balance with other components and from the viewpoint of achieving an appropriate bitterness, it is preferably 800 mg% or less, preferably 500 mg% or less, and even more preferably 350 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has feature A and feature E. In one embodiment, the cheese of the present invention has feature A, feature E, and one or more of features BD and FH. In one embodiment, the cheese of the present invention has feature A, feature E, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature E, one or more of features B to D and F to H, and one or more of features I to N.
- the cheese of the present invention preferably has the following feature F.
- the cheese of the invention preferably has feature B in addition to feature A (in particular features B and C), or if the cheese of the invention has feature D in addition to feature A (in particular features D and E),
- the cheese of the invention also has feature F.
- feature F The content of ammonia is 250 mg% or less.
- the ammonia content is preferably 250 mg% or less, more preferably 200 mg% or less, even more preferably 150 mg% or less, and even more preferably less than 100 mg%.
- the lower limit is not particularly limited, but is, for example, 4 mg% or more, 20 mg% or more, or 40 mg% or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
- the cheese of the present invention has Feature A and Feature F. In one embodiment, the cheese of the present invention has feature A, feature F, and one or more of features BE and GH. In one embodiment, the cheese of the present invention has feature A, feature F, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature F, one or more of features B to E and GH, and one or more of features I to N.
- the cheese of the present invention preferably has the following feature G.
- feature G The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less.
- the content of free alanine is 12 mg% or more.
- Free serine is a flavor component (especially a sweet component).
- the content of free serine is preferably 6 mg% or more, more preferably 8 mg% or more, even more preferably 9 mg% or more, and 15 mg% or more. It is even more preferable that there be.
- the upper limit is not particularly limited, but in consideration of the balance with other components and from the viewpoint of achieving an appropriate sweetness, it is preferably 300 mg% or less, preferably 200 mg% or less, and even more preferably 150 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- Free glutamine is a flavor component (especially sweet and umami components). From the viewpoint of achieving appropriate sweetness and flavor, the content of free glutamine is preferably 100 mg% or less, more preferably 90 mg% or less, even more preferably 70 mg% or less, and even more preferably 50 mg%. The following is even more preferable. Although the lower limits are not particularly limited, these lower limits may be combined with any of the above-mentioned upper limits from the viewpoint of achieving appropriate sweetness and umami while taking into consideration the balance with other ingredients.
- Free proline is a taste component (especially sweet and bitter components). From the viewpoint of achieving appropriate sweetness and bitterness, the content of free proline is preferably 6 mg% or more, more preferably 7 mg% or more, even more preferably 10 mg% or more, and 17 mg%. It is even more preferable that it is above.
- the upper limit is not particularly limited, but from the viewpoint of achieving appropriate sweetness and bitterness in consideration of the balance with other components, it is preferably 300 mg% or less, preferably 250 mg% or less, and even more preferably 200 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- Free glycine is a flavor component (particularly sweet and umami components). From the viewpoint of achieving appropriate sweetness and flavor, the content of free glycine is preferably 150 mg% or less, more preferably 130 mg% or less, even more preferably 100 mg% or less, and 50 mg%. The following is even more preferable.
- the lower limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving appropriate sweetness and flavor, it is preferably 3 mg% or more, preferably 4 mg% or more, and even more preferably 5 mg% or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
- the cheese of the present invention has feature A and feature G. In one embodiment, the cheese of the present invention has feature A, feature G, and one or more of features B to F and H. In one embodiment, the cheese of the present invention has feature A, feature G, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature G, one or more of features B to F and H, and one or more of features I to N.
- the cheese of the present invention has the following characteristics H.
- the cheese of the invention has feature G, it is preferred that the cheese of the invention also has feature H.
- the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
- the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less. It is preferably 50 mg% or more and 850 mg% or less, even more preferably 75 mg% or more and 550 mg% or less, even more preferably 80 mg% or more and 500 mg% or less.
- the cheese of the present invention has feature A and feature H. In one embodiment, the cheese of the present invention has feature A, feature H, and one or more of features BG. In one embodiment, the cheese of the present invention has feature A, feature H, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature H, one or more of features B to G, and one or more of features I to N.
- the content of various amino acids and ammonia in cheese can be measured according to the method described in Examples.
- the cheese of the present invention preferably has the following feature I.
- feature I The content of norfuraneol is 1.0 ppm or more.
- Norfuraneol (4-hydroxy-5-methyl-3(2H)-furanone) is an aromatic component that gives off a fragrant aroma. ) can be said to be enhanced. Therefore, the content of norfuraneol is preferably 1.0 ppm or more, more preferably 1.2 ppm or more, even more preferably 1.5 ppm or more, and even more preferably 2.0 ppm or more. is even more preferable.
- the upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving a suitable aged flavor (especially richness), it is preferably 35 ppm or less, more preferably 30 ppm or less, and even more preferably 25 ppm or less. . Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has Feature A and Feature I. In one embodiment, the cheese of the present invention has Feature A, Feature I, and one or more of Features B to H. In one embodiment, the cheese of the present invention has feature A, feature I, and one or more of features J to N. In one embodiment, the cheese of the present invention has feature A, feature I, one or more of features B to H, and one or more of features J to N.
- the cheese of the present invention preferably has the following characteristics J. [Feature J]
- the content of butyric acid is 4.0 ppm or more.
- butyric acid is an aromatic component that gives off a cheese-like aroma, and it can be said that the higher the content of butyric acid, the more mature flavor (especially richness) due to white mold and blue mold is enhanced. Therefore, the content of butyric acid is preferably 4.0 ppm or more, more preferably 5.0 ppm or more, even more preferably 6.0 ppm or more, and even more preferably 7.0 ppm or more. More preferably, it is 8.0 ppm or more.
- the upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving an appropriate aged flavor (particularly richness), it is preferably 50 ppm or less, more preferably 48 ppm or less, even more preferably 45 ppm or less, and more. More preferably, it is 40 ppm or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has Feature A and Feature J. In one embodiment, the cheese of the present invention has feature A, feature J, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature J, and one or more of features I and K to KN. In one embodiment, the cheese of the present invention has feature A, feature J, one or more of features B to H, and one or more of features I and K to N.
- the cheese of the present invention has the following characteristic K.
- characteristic K When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of phenethyl alcohol is equal to that of cyclooctanol.
- ratio R1 The ratio to the peak area
- Phenethyl alcohol is an aroma component that exhibits a sweet and pleasant aroma similar to that of bread (e.g. rye bread, etc.), alcohol (e.g. sake, wine, etc.), and the larger the ratio R1, the more the ripening flavor due to white mold and blue mold ( In particular, it can be said that the richness has been enhanced. Therefore, the ratio R1 is preferably 0.40 or more, more preferably 0.45 or more, even more preferably 0.50 or more, and even more preferably 0.58 or more. .
- the upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving a suitable aged flavor (particularly richness), the ratio R1 is preferably 3.0 or less, more preferably 2.0 or less, Even more preferably it is 1.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
- the cheese of the present invention has feature A and feature K. In one embodiment, the cheese of the present invention has feature A, feature K, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature K, and one or more of features IJ and LN. In one embodiment, the cheese of the present invention has feature A, feature K, one or more of features B to H, and one or more of features I to J and L to N.
- the cheese of the present invention has the following characteristics L.
- Characteristic L When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of 2,5-dimethylpyrazine is , the ratio of cyclooctanol to the peak area (hereinafter referred to as "ratio R2”) is 0.15 or less.
- 2,5-dimethylpyrazine is an aromatic component that gives off a fragrant aroma reminiscent of grilled shrimp, crab, etc., and when the ratio R2 is appropriate, the ripened flavor (especially the richness) due to white mold and blue mold is enhanced.
- the ratio R2 is preferably 0.15 or less, preferably 0.12 or less, more preferably 0.10 or less, and even more preferably 0.08 or less. Further, the ratio R2 is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.04 or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
- the cheese of the present invention has feature A and feature L. In one embodiment, the cheese of the present invention has feature A, feature L, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature L, and one or more of features I to K and M to N. In one embodiment, the cheese of the present invention has feature A, feature L, one or more of features B to H, and one or more of features I to K and M to N.
- the cheese of the present invention has the following characteristics M.
- the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature M.
- feature M When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is equal to that of cyclooctanol. The ratio to the peak area (hereinafter referred to as "ratio R3”) is 0.20 or less.
- Trimethylpyrazine is an aromatic component that gives off a fragrant aroma similar to grilled shrimp, crab, etc. If the ratio R3 is moderate, it can be said that the ripened flavor (especially richness) due to white mold and blue mold is enhanced. If the ratio R3 is too large, the fragrant aroma of grilled shrimp, crab, etc. will become too strong, making it difficult for the cheese-like flavor to appear. Therefore, the ratio R3 is preferably 0.20 or less, more preferably 0.15 or less, and even more preferably 0.10 or less. Further, the ratio R3 is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.04 or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
- the cheese of the present invention has feature A and feature M. In one embodiment, the cheese of the present invention has feature A, feature M, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature M, and one or more of features IL and N. In one embodiment, the cheese of the present invention has feature A, feature M, one or more of features B to H, and one or more of features I to L and N.
- the cheese of the present invention has the following characteristics N.
- the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature N.
- [Characteristic N] When 1 g of the cheese of the present invention is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol has a peak area of tetramethylpyrazine. The ratio of R4 to the peak area (hereinafter referred to as "ratio R4") is 0.050 or less.
- Tetramethylpyrazine is an aromatic component that gives off a fragrant aroma reminiscent of grilled shrimp, crab, etc. If the ratio R4 is moderate, it can be said that the ripened flavor (particularly richness) of white mold and blue mold is enhanced. If the ratio R4 is too large, the aromatic aroma of grilled shrimp, crab, etc. will become too strong, making it difficult for the cheese-like flavor to appear. Therefore, the ratio R4 is preferably 0.050 or less, more preferably 0.040 or less, even more preferably 0.028 or less, even more preferably 0.025 or less. . Further, the ratio R4 is preferably 0.001 or more, more preferably 0.002 or more, even more preferably 0.005 or more, and even more preferably 0.010 or more. .
- the cheese of the present invention has feature A and feature N. In one embodiment, the cheese of the present invention has feature A, feature N, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature N, and one or more of features I to M. In one embodiment, the cheese of the present invention has feature A, feature N, one or more of features B to H, and one or more of features I to M.
- SPME-GC/MS solid-phase microextraction-gas chromatography-mass spectrometry
- the cheese of the present invention is produced by the following steps: (a) preparing a card containing blue mold; (b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card; the method can be produced by a method in which the aging in step (c) includes aging in a low-oxygen environment.
- Step (a) a card containing blue mold is prepared.
- Step (a) can be carried out, for example, as follows.
- Raw milk is usually used as raw milk.
- Examples of raw milk include cow's milk, sheep's milk, buffalo milk, goat's milk, etc., but cow's milk is commonly used. A mixture of two or more types of raw milk may also be used.
- the raw milk may be subjected to cleaning treatment. After the cleaning treatment, the raw milk is usually subjected to a standardization treatment. That is, the components (eg, fat, protein, etc.) of raw milk are adjusted and standardized. After the standardization process, the raw milk may be subjected to a homogenization process.
- the homogenization process can be performed using, for example, a homogenizer.
- Heat sterilization can be carried out, for example, by low-temperature long-time sterilization or high-temperature short-time sterilization.
- Low-temperature long-term sterilization can be carried out, for example, by heating at about 63° C. for 30 minutes.
- High-temperature short-time sterilization can be carried out, for example, by heating at about 72° C. for 15 seconds.
- the heat-sterilized raw milk is cooled.
- the heat-sterilized raw milk is cooled to, for example, about 30°C or 35°C.
- lactic acid bacteria starter examples include Streptococcus lacts, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus, and Streptococcus thermophilus.
- ococcus durance, Streptococcus faecalis, Streptococcus citrovorus, Streptococcus paracitrovorus, Leuconostoc citrovorus um, Leuconostoc, dextranicum, Leuconostoc cremoris, etc. can be used.
- lactic acid bacteria may be used alone, or two or more types of lactic acid bacteria may be used in combination.
- blue mold starter for example, spores of blue mold (Penicillium roqueforti, Penicillium galaucum) can be used.
- the order of adding the lactic acid bacteria starter, blue mold starter, and rennet is not particularly limited.
- the lactic acid bacteria starter, blue mold starter, and rennet may be added simultaneously or sequentially. Further, rennet may be added after adding the lactic acid bacteria starter and the blue mold starter. Furthermore, after adding the lactic acid bacteria starter and rennet, the blue mold starter may be added. By adding rennet, raw milk solidifies and curdled milk is obtained.
- Blue mold may be added to the curd before or after molding instead of adding it to the raw milk.
- Cards may be formed by cutting, placing in a mold, etc.
- the shape after molding is, for example, a disk shape, a columnar shape, or the like.
- Cheddaring that is, a process of repeating stacking and inversion while inverting the block-shaped curd to increase the acidity and promote whey discharge
- Cheddaring may be performed.
- the card may be subjected to salting treatment before or after molding.
- Salting treatment can be carried out, for example, by immersing the curd in saline solution, by rubbing salt onto the surface of the curd, or by directly mixing salt (for example, dry salt) into the curd before molding.
- the curd may be subjected to a drying treatment. Drying treatment can be carried out according to conventional methods.
- the curd is perforated to allow blue mold to grow inside the cheese.
- the perforation process can be carried out, for example, by piercing the card with a needle or a thin rod.
- the perforation process makes it possible to supply the inside of the card with the oxygen necessary for the growth of blue mold.
- cards containing blue mold can be prepared.
- step (b) mildew is attached to the surface of the card prepared in step (a).
- the white mold for example, Penicillium camemberti, Penicillium candidum, Penicillium caseicolum, Geotrichum candidum, etc. can be used.
- One type of white mold may be used alone, or two or more types may be used in combination.
- Attachment of mildew to the surface of the card can be carried out by spraying a dispersion of mildew spores onto the surface of the card. The amount of mildew attached to the surface of the card can be adjusted as appropriate.
- step (c) the card with white mold attached to its surface is aged.
- ripening refers to the process of storing curd at a specific temperature and humidity for a certain period of time, allowing various enzymes to work and creating the structure and flavor unique to the desired cheese. The conditions vary depending on the type of cheese.
- Aging in step (c) includes aging in a low oxygen environment.
- Step (c) can be carried out, for example, as follows.
- primary ripening is performed.
- the curd with the white mold attached to the surface is aged under the same conditions as general white mold cheese until the white mold grows and a white mold layer is formed on the surface of the curd.
- the purpose of primary ripening is not limited to the growth of white mold.
- the purpose of primary ripening also includes growing blue mold inside the card.
- Preferred conditions for carrying out primary ripening are as follows.
- the temperature is preferably 3-25°C, more preferably 8-20°C.
- the humidity is preferably 70-100%, more preferably 80-100%.
- the atmosphere during ripening is preferably an atmospheric atmosphere.
- the aging period is preferably 3 days or more and 20 days or less, more preferably 5 days or more and 14 days or less.
- Secondary ripening is carried out in a low oxygen environment. That is, secondary ripening is aging in a low oxygen environment. "Low oxygen environment” means that the oxygen concentration (volume basis) in the atmosphere during ripening is 15% or less. The lower limit is zero.
- Preferred conditions for carrying out secondary ripening are as follows.
- the temperature is preferably 3-20°C, more preferably 6-18°C.
- the humidity is preferably 70-100%, more preferably 80-100%.
- the oxygen concentration is preferably 0 to 15%, more preferably 0 to 14%, even more preferably 0 to 10%.
- the aging period is preferably 1 day or more and 30 days or less, more preferably 2 days or more and 25 days or less, even more preferably 3 days or more and 21 days or less, even more preferably 4 days or more and 21 days or less.
- Aging in a low-oxygen environment can be carried out by aging the curd in a container or room where oxygen has been replaced with a gas such as an inert gas. From the viewpoint of ease of management of the curd, it is preferable to perform aging in a low oxygen environment with the curd housed in a gas barrier container.
- the environment inside the gas barrier container can be made into a low oxygen environment.
- the gas barrier container does not need to have perfect gas barrier properties as long as it can suppress oxygen permeation and make the environment inside the container a low-oxygen environment.
- the gas barrier container for example, a plastic container, a metal container, a glass container, etc. can be used.
- the material for the plastic container include polyethylene, polypropylene, polyvinylidene chloride, ethylene vinyl alcohol copolymer, polyacrylonitrile, and nylon.
- the inside of the container becomes a low oxygen environment.
- curds are stored in a gas barrier container and aged by replacing the air in the gas barrier container with an inert gas
- the inside of the container becomes a low oxygen environment due to the replacement with the inert gas.
- oxygen that has not been replaced with inert gas remains in the container, the mold will consume the oxygen in the container, and after a certain period of time, the inside of the container will become a low-oxygen environment.
- the inert gas nitrogen gas, carbon dioxide gas, argon gas, etc. can be used.
- the cards housed in the gas barrier container may be unwrapped or individually wrapped.
- Aging in a low-oxygen environment may be performed on cards that are not individually wrapped, or may be performed on cards that are individually wrapped. Aging in a low-oxygen environment may be carried out on cards that are not individually wrapped, and then further carried out after the cards are individually wrapped.
- the individual wrapping of the cards may be carried out after the primary ripening and before the secondary ripening, or after the secondary ripening. It may be carried out in between.
- Individual packaging may be carried out for cards (for example, disc-shaped, cylindrical, cubic, rectangular, etc. cards), or for multiple cards (for example, 2, 3, 4, 6, etc.). , 8, 10, 12, etc.) may be performed on card fragments obtained by cutting into portions. Individual packaging suppresses contact between the cards or card fragments and the surrounding atmosphere (eg, atmospheric atmosphere), thereby allowing ripening in a low-oxygen environment.
- Aging in a low-oxygen environment may be carried out by accommodating individually wrapped cards in a gas-barrier container and making the environment inside the gas-barrier container a low-oxygen environment.
- packaging materials commonly used for food packaging such as plastic films and wrapping paper, can be used.
- the packaging material used for individual packaging preferably has gas barrier properties.
- the packaging material does not need to have perfect gas barrier properties as long as it can suppress oxygen permeation.
- the packaging material when aging in a low-oxygen environment is performed by placing individually wrapped cards in a gas-barrier container and making the environment inside the gas-barrier container a low-oxygen environment, the packaging material must have perfect gas barrier properties. You don't have to.
- gas barrier packaging material for example, a plastic film or the like can be used.
- the material for the plastic film include polyethylene, polypropylene, polyvinylidene chloride, ethylene vinyl alcohol copolymer, polyacrylonitrile, and nylon.
- Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging.
- step (c) Individual packaging may be applied to whole cheeses or portioned cheeses.
- step (c) the whole cheese is packaged into multiple (for example, 2, 3, 4, 6, 8, 10, 12, etc.) portions. Just cut it into pieces to get portioned cheese.
- Individual packaging prevents changes in cheese quality and improves ease of handling when eating.
- packaging materials commonly used for food packaging such as plastic films and wrapping paper, can be used.
- Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging.
- a packaging material coated with a gelling agent such as gelatin in order to better prevent the portion cut surface from peeling off from the packaging material upon opening.
- Individual packaging of portioned cheese can be done under the same conditions as for individual packaging of regular portion-cut products, such as packaging so that the packaging material is in close contact with the cut surface. This can be done using a packaging machine.
- Sterilization treatment may be performed after step (c).
- Sterilization is a process of heating and sterilizing cheese housed in a sealed container or individually packaged cheese.
- sterilization treatment is preferably performed after individual packaging.
- the cheese is placed in a sealed container or individually wrapped, and then the cheese is placed in a sealed container or individually wrapped. After that, it is preferable to perform a sterilization treatment.
- Known conditions can be used as the conditions for the sterilization treatment. When aging in a low oxygen environment is performed on individually wrapped cards, sterilization treatment can be performed directly after step (c).
- the sterilization treatment can be carried out, for example, at a temperature such that the center temperature is 80° C. or higher.
- the holding time at this temperature is, for example, 10 minutes or more, preferably 20 minutes or more.
- the whole cheese for example, disk-shaped, cylindrical, cubic, rectangular, etc. cheese
- the whole cheese may be directly stored in a sealed container and sterilized, or the whole cheese may be sterilized in an appropriate manner.
- Portions of cheese obtained by cutting into pieces for example, 2, 3, 4, 6, 8, 10, 12, etc.
- Whole cheese or portioned cheese may be individually packaged using a packaging material such as a film or wrapping paper, and then sterilized.
- sealed containers used for sterilization include metal cans, aluminum pouches, and containers made of plastic such as polypropylene.
- the sterilization treatment may be retort treatment (pressurized heat sterilization treatment). Known conditions can be employed as the conditions for the retort treatment.
- Example 1 (1) Production of cheese After sterilizing 10 kg of raw milk at 72°C for 15 seconds, the activated lactic acid bacteria starter was added at a weight ratio of 2%, the blue mold starter was added at a weight ratio of 0.001%, and the rennet was added at a weight ratio of 0.02%. was added to curdle the milk. After removing the whey from the curds and molding them, they were soaked in brine of 22% saline solution to obtain curds containing blue mold. The resulting card was subjected to perforation treatment, and a dispersion of white mold (Penicillium camemberti) spores was sprayed onto the surface, followed by primary aging (high temperature aging).
- white mold Piericillium camemberti
- the primary aging was carried out under the following conditions: temperature: 10° C., humidity: 90%, atmosphere during aging: air atmosphere, aging period: 14 days.
- the curd after primary ripening is placed in a container (diameter: 100 mm, height: 31 mm) containing an ethylene vinyl alcohol copolymer (EVOH) layer with high oxygen barrier properties, the container is sealed with a resin sheet, and Next ripening (low temperature ripening) was carried out.
- Secondary aging was carried out under the following conditions: temperature: 7°C, humidity: 90%, atmosphere during aging: low oxygen atmosphere, aging period: specified period (1 day, 4 days, 7 days, 14 days, 30 days). . Note that the oxygen concentration in the containers after the predetermined period of time was all less than 1.0% (almost 0%). As described above, a cheese whose skin was covered with white mold and whose interior contained blue mold was produced.
- Stableflex 24Ga Autosampler, 3pk (Gray), fiber length 2cm) was inserted into the vial, and the aroma components present in the closed space inside the vial were adsorbed onto SPME for 40 minutes.
- the SPME used was a SPME fiber assembly with a divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) coating.
- Characteristic fragment ions of each component were set as monitoring ions.
- the peak area in the obtained chromatograph is proportional to the amount of each component.
- the peak area ratio is defined as the ratio of the peak area of each component to be analyzed (peak area of each component/peak area of internal standard) to the peak area of the internal standard (cyclooctanol 0.25 ppm). I asked for it.
- the peak area was measured using analysis software (ChromaTOF optimized for Pegasus 4D manufactured by LECO) attached to the measurement device.
- Phenethyl alcohol is known as an aroma component that exhibits a sweet and pleasant aroma similar to bread (e.g., rye bread, etc.) and alcohol (e.g., Japanese sake, wine, etc.).
- 2,5-dimethylpyrazine, trimethylpyrazine, and tetramethylpyrazine are known as aromatic components that exhibit a fragrant aroma pronounced of grilled shrimp, crab, etc.
- Ratio of the peak area of 2,5-dimethylpyrazine, trimethylpyrazine or tetramethylpyrazine to the peak area of the internal standard substance (cyclooctanol 0.25 ppm) Peak area of 2,5-dimethylpyrazine, trimethylpyrazine or tetramethylpyrazine) / peak area of internal standard substance are shown in Table 2.
- a diluted solution (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade) was added together with an internal standard substance (cyclooctanol 0.25 ppm), and the mixture was placed in a 20 mL vial and sealed to obtain a vial containing a sample.
- the area ratio peak area of each component/peak area of internal standard substance was determined as a peak area ratio.
- a calibration curve was created from the obtained peak area ratios.
- Example 1 when comparing the unique taste between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The unique taste was stronger than that of Comparative Example 1. Further, in any case where the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the unique taste was enhanced compared to Comparative Examples 2 to 5.
- Example 1 when comparing the ammonia odor between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), it is found that The ammonia odor was more suppressed than in Example 1.
- the ammonia odor when the secondary aging period in Example 1 was 30 days was stronger than in Comparative Examples 2 to 5, but when the secondary aging period in Example 1 was 1 day, 4 days, 7 days or The ammonia odor after 14 days was comparable to or lower than Comparative Examples 2-5.
- Example 1 when comparing the richness between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 It had more richness than 1. Further, in any case where the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the richness was enhanced compared to Comparative Examples 2 to 5.
- Example 1 when comparing the overall evaluation between Example 1 and Comparative Example 1 when the secondary ripening period is the same (4 days, 7 days, or 14 days), it is found that Example 1 The overall evaluation was higher than that of Example 1. In addition, the overall evaluation when the secondary aging period in Example 1 was 30 days was lower than that in Comparative Examples 4 and 5, but when the secondary aging period in Example 1 was 1 day, 4 days, 7 days or The overall evaluation for 14 days was comparable to or higher than Comparative Examples 2 to 5.
- Example 1 when comparing the HMMF content between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), in Example 1 The HMMF content was higher than that of Comparative Example 1. In addition, the HMMF content when the secondary aging period in Example 1 was 1 day was higher than that in Comparative Examples 3 to 5, and the secondary aging period in Example 1 was 4 days, 7 days, 14 days. The HMMF content in the case of 1 day or 30 days was higher than that in Comparative Examples 2 to 5.
- Example 1 when comparing the butyric acid content between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), it is found that in Example 1, The butyric acid content was higher than that in Comparative Example 1. Furthermore, the butyric acid content in Example 1 when the secondary ripening period was 4 days, 7 days, 14 days, or 30 days was higher than in Comparative Examples 2 to 5.
- Example 1 when comparing the peak area ratio 1 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 1 was larger than that of Comparative Example 1.
- the peak area ratio 1 when the secondary ripening period in Example 1 is 1 day is larger than that in Comparative Examples 2 to 4, and the secondary ripening period in Example 1 is 4 days, 7 days, 14 days or The peak area ratio 1 for 30 days was larger than Comparative Examples 2-5.
- Example 1 when comparing the peak area ratio 2 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 2 was smaller than that of Comparative Example 1. Furthermore, regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 2 was smaller than in Comparative Examples 2 to 4.
- Example 1 when comparing the peak area ratio 3 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 In Comparative Example 1, the peak area ratio 3 was smaller than in Comparative Example 1. Furthermore, regardless of whether the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 3 was smaller than in Comparative Examples 2 to 4.
- Example 1 when comparing the peak area ratio 4 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 4 was smaller than that of Comparative Example 1. Furthermore, regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 4 was smaller than in Comparative Examples 2 to 4.
- step (a) preparing a card containing blue mold; According to a method comprising (b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card, wherein the aging in step (c) includes aging in a low-oxygen environment, It is possible to produce cheese that both suppresses the generation of excessive ammonia odor due to white mold and enhances the ripened flavor (particularly taste and body) due to blue mold, and suppresses the generation of excessive ammonia odor due to white mold. It was confirmed that it is possible to achieve a new flavor (particularly unique taste and richness) that is different from conventional natural cheese by combining the enhancement of aged flavor (particularly unique taste and richness) with blue mold.
- the obtained cheese had the following characteristic A.
- the ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio, and the content of free glutamic acid is 30 mg% or more.
- Feature A is a feature that is achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripened flavor (especially taste such as umami) caused by blue mold. It is thought that it is possible to realize a new flavor (particularly unique taste) that is different from that of natural cheese.
- Example 1 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics B to H.
- [Feature B] The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
- [Feature C] The content of free alanine is 12 mg% or more.
- [Feature D] The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
- feature E The content of free isoleucine is 4 mg% or more.
- the content of ammonia is 250 mg% or less.
- the content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less.
- the content of free alanine is 12 mg% or more.
- the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
- Features B to H are the features that are realized as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripening flavor (especially taste) by blue mold, and feature A and feature B to It is thought that one or more of H can be combined to more effectively realize a new flavor (particularly unique taste) different from conventional natural cheese.
- Example 1 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics I to N.
- the content of norfuraneol is 1.0 ppm or more.
- the content of butyric acid is 4.0 ppm or more.
- [Feature K] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of phenethyl alcohol is compared to the peak area of cyclooctanol. The ratio is 0.40 or more.
- Characteristics I to N are characteristics that are achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the aged flavor (particularly richness) by blue mold. It is thought that one or more of these can be combined to more effectively realize a new flavor (particularly unique taste and richness) that is different from conventional natural cheeses. In particular, when Feature A, one or more of Features B to H, and one or more of Features I to N combine to create a new flavor (particularly unique flavor) that is different from conventional natural cheeses, It is thought that the taste and richness) can be achieved more effectively.
- Example 1 when comparing the fatty acid content other than butyric acid between Example 1 and Comparative Example 1 when the secondary ripening period is the same (4 days, 7 days, or 14 days), In Example 1, the content of fatty acids other than butyric acid was higher than in Comparative Example 1. Furthermore, when the secondary aging period in Example 1 was 4 days, 7 days, 14 days, or 30 days, the content of fatty acids other than butyric acid was higher than in Comparative Examples 2 to 5.
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Abstract
The purpose of the present invention is to provide a cheese from which the emanation of an excessive ammonia odor due to mildew is suppressed and a matured flavor (in particular, taste and/or body feeling) due to green mold is enhanced at the same time. The present invention provides a cheese and a method for producing the cheese, the cheese comprising: a cheese body; mildew that covers at least a portion of the surface of the cheese body; and green mold that is contained inside the cheese body, wherein the ratio of the free glutamic acid content to the ammonia content is at least 0.7 by mass, and the free glutamic acid content is at least 30 mg%.
Description
本発明は、チーズ及びその製造方法に関する。
The present invention relates to cheese and a method for producing the same.
カビ熟成タイプのナチュラルチーズとして、例えば、カマンベールチーズ、ブリーチーズ、ブリア・サヴァラン、バラカ、シャウルス等の白カビチーズ（表皮が白カビで覆われているソフトチーズ）、ゴルゴンゾーラ、スティルトン、ロックフォール等の青カビチーズ（青カビを繁殖させ、その働きで内部から風味を作り出す、いわゆるブルーチーズ）等が知られている。
Examples of mold-ripened natural cheeses include white mold cheeses (soft cheeses whose skin is covered with white mold) such as Camembert cheese, Brie cheese, Brillat-Savarin, Baraka, and Chaurus, Gorgonzola, Stilton, Roquefort, etc. Blue mold cheese (so-called blue cheese made by growing blue mold and creating flavor from within) is well known.
その他のナチュラルチーズとして、カンボゾラ、ババリアブルー等の、表皮が白カビで覆われており、内部に青カビが含まれているチーズ（例えば、カマンベールチーズの中に青カビが生えた形態のチーズ）が知られている。
Other natural cheeses such as Cambozola and Bavarian Blue, which have a skin covered with white mold and contain blue mold inside (for example, camembert cheese with blue mold growing inside), are known. It is being
表皮が白カビで覆われており、内部に青カビが含まれているチーズ（以下「白カビ／青カビチーズ」という。）は、例えば、青カビ及び白カビをバランス良く生育させるために、例えば、以下の工程により製造される。
・原料乳に青カビを接種してカードを作製する。
・カード内部に青カビを生育させる空隙を形成させる。
・青カビの生育に必要な酸素を供給するため、カードに対して穿孔（ピアシング）を行う。
・カード表面に白カビを付着させる。
・カードを熟成させる。 Cheese whose skin is covered with white mold and contains blue mold inside (hereinafter referred to as "white mold/blue mold cheese") is made using the following methods, for example, in order to grow blue mold and white mold in a well-balanced manner. Manufactured by the process of
・Produce curd by inoculating raw milk with blue mold.
- Forms voids inside the card that allow blue mold to grow.
・Piercing is performed on the card in order to supply the oxygen necessary for the growth of blue mold.
・Mold adheres to the surface of the card.
・Mature the cards.
・原料乳に青カビを接種してカードを作製する。
・カード内部に青カビを生育させる空隙を形成させる。
・青カビの生育に必要な酸素を供給するため、カードに対して穿孔（ピアシング）を行う。
・カード表面に白カビを付着させる。
・カードを熟成させる。 Cheese whose skin is covered with white mold and contains blue mold inside (hereinafter referred to as "white mold/blue mold cheese") is made using the following methods, for example, in order to grow blue mold and white mold in a well-balanced manner. Manufactured by the process of
・Produce curd by inoculating raw milk with blue mold.
- Forms voids inside the card that allow blue mold to grow.
・Piercing is performed on the card in order to supply the oxygen necessary for the growth of blue mold.
・Mold adheres to the surface of the card.
・Mature the cards.
一方、従来のナチュラルチーズとは異なる新規な風味を有するナチュラルチーズが望まれている。例えば、特許文献１には、熟成を酸素欠乏下で行うことを特徴とするナチュラルチーズの製造方法が記載されている。特許文献１に記載の製造方法によれば、固形分１００ｇあたり、セリン２５０ｍｇ以上、グルタミン４１０ｍｇ以上、プロリン３８０ｍｇ以上、グリシン１３０ｍｇ以上及びアラニン１６０ｍｇ以上の甘味系遊離アミノ酸を含有するナチュラルチーズを製造できる。
On the other hand, there is a desire for natural cheese that has a new flavor that is different from conventional natural cheese. For example, Patent Document 1 describes a method for producing natural cheese characterized by performing ripening under oxygen deficiency. According to the production method described in Patent Document 1, it is possible to produce natural cheese containing sweet free amino acids of 250 mg or more of serine, 410 mg or more of glutamine, 380 mg or more of proline, 130 mg or more of glycine, and 160 mg or more of alanine per 100 g of solid content.
一般的な青カビチーズでは、良好な風味を得るために、最低１～２か月の熟成期間を要する。一方、一般的な白カビチーズの熟成期間は、２週間～１ヵ月程度と短い。
Typical blue mold cheese requires at least 1 to 2 months of aging to obtain a good flavor. On the other hand, the maturing period for typical white mold cheese is short, about two weeks to one month.
白カビ／青カビチーズを製造する際、熟成期間中、白カビが有するアミノ酸デヒドロゲナーゼによりアミノ酸が分解され、アンモニアが発生する。このため、白カビ／青カビチーズを製造する際、一般的な青カビチーズの熟成期間を採用すると、白カビにより過剰なアンモニア臭が発生する。一方、過剰なアンモニア臭の発生を抑制するために、熟成期間を短くすると、青カビによる熟成が不十分となり、青カビによる熟成風味（特に呈味及び／又はコク）が弱くなる。したがって、白カビ／青カビチーズでは、良好な風味を実現することが難しい。例えば、市場流通している生タイプの白カビ／青カビチーズでは、流通又は保存中に白カビによる熟成が進行してアンモニア臭や苦みが強くなる傾向がある。白カビによる過剰な熟成を防ぎ、賞味期限を延長する方法として加熱処理が挙げられるが、加熱処理タイプの白カビ／青カビチーズでは、青カビによる熟成風味が弱い傾向がある。
When producing white mold/blue mold cheese, amino acids are decomposed by the amino acid dehydrogenase of white mold during the ripening period, and ammonia is generated. For this reason, when white mold/blue mold cheese is produced, if a general aging period for blue mold cheese is adopted, excessive ammonia odor will be generated due to the white mold. On the other hand, if the ripening period is shortened in order to suppress the generation of excessive ammonia odor, the ripening due to blue mold becomes insufficient, and the ripened flavor (particularly taste and/or richness) due to blue mold becomes weak. Therefore, it is difficult to achieve good flavor with white mold/blue mold cheese. For example, fresh white mold/blue mold cheese on the market tends to mature due to white mold during distribution or storage, resulting in a strong ammonia odor and bitter taste. Heat treatment is a method of preventing excessive ripening due to white mold and extending the expiration date, but heat-treated white mold/blue mold cheese tends to have a weak ripening flavor due to blue mold.
このように、白カビ／青カビチーズでは、青カビによる熟成風味（特に呈味及び／又はコク）の増強を優先すると、白カビにより過剰なアンモニア臭が発生する。一方、白カビによる過剰なアンモニア臭の発生の抑制を優先すると、青カビによる熟成風味（特に呈味及び／又はコク）が不十分となる。
As described above, in white mold/blue mold cheese, if priority is given to enhancing the aged flavor (particularly taste and/or richness) by the blue mold, excessive ammonia odor will be generated by the white mold. On the other hand, if priority is given to suppressing the generation of excessive ammonia odor due to white mold, the ripening flavor (particularly taste and/or richness) due to blue mold will be insufficient.
そこで、本発明は、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及び／又はコク）の増強とを両立させたチーズ及びその製造方法を提供することを目的とする。
Therefore, an object of the present invention is to provide a cheese and a method for producing the same that can both suppress the generation of excessive ammonia odor caused by white mold and enhance ripening flavor (particularly taste and/or richness) due to blue mold. shall be.
上記課題を解決するために、本発明は、以下のチーズ及びその製造方法を提供する。
［１］チーズ本体と、チーズ本体の表面の少なくとも一部を覆う白カビと、チーズ本体の内部に含まれる青カビとを含む、チーズであって、
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、
遊離グルタミン酸の含有量が３０ｍｇ％以上である、チーズ。
［２］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である、［１］に記載のチーズ。
［３］遊離アラニンの含有量が１２ｍｇ％以上である、［２］に記載のチーズ。
［４］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である、［１］～［３］のいずれかに記載のチーズ。
［５］遊離イソロイシンの含有量が４ｍｇ％以上である、［４］に記載のチーズ。
［６］アンモニアの含有量が２５０ｍｇ％以下である、［１］～［５］のいずれかに記載のチーズ。
［７］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である、［１］～［６］のいずれかに記載のチーズ。
［８］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である、［７］に記載のチーズ。
［９］ノルフラネオールの含有量が１．０ｐｐｍ以上である、［１］～［８］のいずれかに記載のチーズ。
［１０］酪酸の含有量が４．０ｐｐｍ以上である、［１］～［９］のいずれかに記載のチーズ。
［１１］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比が０．４０以上である、［１］～［１０］のいずれかに記載のチーズ。
［１２］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．１５以下である、［１］～［１１］のいずれかに記載のチーズ。
［１３］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．２０以下である、［１］～［１２］のいずれかに記載のチーズ。
［１４］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．０５０以下である、［１］～［１３］のいずれかに記載のチーズ。
［１５］個包装された、［１］～［１４］のいずれかに記載のチーズ。
［１６］熟成後に殺菌処理された、［１］～［１５］のいずれかに記載のチーズ。
［１７］以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む、［１］～［１６］のいずれかに記載のチーズを製造する方法であって、
工程（ｃ）における熟成が、低酸素環境での熟成を含む、方法。
［１８］低酸素環境での熟成を、カードをガスバリア性容器に収容した状態で実施し、
ガスバリア性容器を密封すること、ガスバリア性容器内に脱酸素剤を存在させること、及び、ガスバリア性容器内の空気を不活性ガスで置換することから選択される１種以上の手段により、ガスバリア性容器内の環境を低酸素環境とする、［１７］に記載の方法。
［１９］低酸素環境での熟成を、個包装されていないカードに対して実施する、［１７］又は［１８］に記載の方法。
［２０］工程（ｃ）の後に個包装を実施する工程をさらに含む、［１９］に記載の方法。
［２１］低酸素環境での熟成を、個包装されたカードに対して実施する、［１７］又は［１８］に記載の方法。
［２２］低酸素環境での熟成を、温度：３～２０℃、湿度：７０～１００％、酸素濃度：０～１５％及び熟成期間：１日以上３０日以下の条件で実施する、［１７］～［２１］のいずれかに記載の方法。
［２３］工程（ｃ）の後に殺菌処理を実施する工程をさらに含む、［１７］～［２２］のいずれかに記載の方法。 In order to solve the above problems, the present invention provides the following cheese and its manufacturing method.
[1] A cheese comprising a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body,
The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio,
Cheese having a content of free glutamic acid of 30 mg% or more.
[2] The cheese according to [1], wherein the ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
[3] The cheese according to [2], wherein the content of free alanine is 12 mg% or more.
[4] The cheese according to any one of [1] to [3], wherein the ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
[5] The cheese according to [4], wherein the content of free isoleucine is 4 mg% or more.
[6] The cheese according to any one of [1] to [5], wherein the ammonia content is 250 mg% or less.
[7] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. , the cheese according to any one of [1] to [6], wherein the content of free alanine is 12 mg% or more.
[8] The cheese according to [7], wherein the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
[9] The cheese according to any one of [1] to [8], wherein the content of norfuraneol is 1.0 ppm or more.
[10] The cheese according to any one of [1] to [9], which has a butyric acid content of 4.0 ppm or more.
[11] When 1 g of the cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of phenethyl alcohol is relative to the peak area of cyclooctanol. The cheese according to any one of [1] to [10], wherein the ratio is 0.40 or more.
[12] When 1 g of the cheese was analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol had a peak area of 2,5-dimethylpyrazine. The cheese according to any one of [1] to [11], wherein the ratio of the peak area to the peak area is 0.15 or less.
[13] When 1 g of the cheese is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is compared to the peak area of cyclooctanol. The cheese according to any one of [1] to [12], wherein the ratio is 0.20 or less.
[14] When 1 g of the cheese is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of cyclooctanol is the peak area of tetramethylpyrazine. The cheese according to any one of [1] to [13], which has a ratio of 0.050 or less.
[15] The cheese according to any one of [1] to [14], which is individually packaged.
[16] The cheese according to any one of [1] to [15], which is sterilized after ripening.
[17] The following steps:
(a) preparing a card containing blue mold;
(b) a step of attaching white mold to the surface of the curd; and (c) a step of ripening the curd. The method for producing cheese according to any one of [1] to [16],
A method, wherein the aging in step (c) comprises aging in a hypoxic environment.
[18] Aging in a low oxygen environment is carried out with the curd housed in a gas barrier container,
Gas barrier properties can be improved by one or more means selected from sealing the gas barrier container, providing an oxygen scavenger in the gas barrier container, and replacing the air in the gas barrier container with an inert gas. The method according to [17], wherein the environment inside the container is a low oxygen environment.
[19] The method according to [17] or [18], wherein the aging in a low oxygen environment is performed on cards that are not individually wrapped.
[20] The method according to [19], further comprising the step of individually packaging after step (c).
[21] The method according to [17] or [18], wherein the individually wrapped cards are aged in a low-oxygen environment.
[22] Aging in a low oxygen environment is carried out under the conditions of temperature: 3 to 20°C, humidity: 70 to 100%, oxygen concentration: 0 to 15%, and aging period: 1 day to 30 days, [17 ] to [21].
[23] The method according to any one of [17] to [22], further comprising a step of performing sterilization treatment after step (c).
［１］チーズ本体と、チーズ本体の表面の少なくとも一部を覆う白カビと、チーズ本体の内部に含まれる青カビとを含む、チーズであって、
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、
遊離グルタミン酸の含有量が３０ｍｇ％以上である、チーズ。
［２］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である、［１］に記載のチーズ。
［３］遊離アラニンの含有量が１２ｍｇ％以上である、［２］に記載のチーズ。
［４］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である、［１］～［３］のいずれかに記載のチーズ。
［５］遊離イソロイシンの含有量が４ｍｇ％以上である、［４］に記載のチーズ。
［６］アンモニアの含有量が２５０ｍｇ％以下である、［１］～［５］のいずれかに記載のチーズ。
［７］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である、［１］～［６］のいずれかに記載のチーズ。
［８］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である、［７］に記載のチーズ。
［９］ノルフラネオールの含有量が１．０ｐｐｍ以上である、［１］～［８］のいずれかに記載のチーズ。
［１０］酪酸の含有量が４．０ｐｐｍ以上である、［１］～［９］のいずれかに記載のチーズ。
［１１］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比が０．４０以上である、［１］～［１０］のいずれかに記載のチーズ。
［１２］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．１５以下である、［１］～［１１］のいずれかに記載のチーズ。
［１３］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．２０以下である、［１］～［１２］のいずれかに記載のチーズ。
［１４］前記チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．０５０以下である、［１］～［１３］のいずれかに記載のチーズ。
［１５］個包装された、［１］～［１４］のいずれかに記載のチーズ。
［１６］熟成後に殺菌処理された、［１］～［１５］のいずれかに記載のチーズ。
［１７］以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む、［１］～［１６］のいずれかに記載のチーズを製造する方法であって、
工程（ｃ）における熟成が、低酸素環境での熟成を含む、方法。
［１８］低酸素環境での熟成を、カードをガスバリア性容器に収容した状態で実施し、
ガスバリア性容器を密封すること、ガスバリア性容器内に脱酸素剤を存在させること、及び、ガスバリア性容器内の空気を不活性ガスで置換することから選択される１種以上の手段により、ガスバリア性容器内の環境を低酸素環境とする、［１７］に記載の方法。
［１９］低酸素環境での熟成を、個包装されていないカードに対して実施する、［１７］又は［１８］に記載の方法。
［２０］工程（ｃ）の後に個包装を実施する工程をさらに含む、［１９］に記載の方法。
［２１］低酸素環境での熟成を、個包装されたカードに対して実施する、［１７］又は［１８］に記載の方法。
［２２］低酸素環境での熟成を、温度：３～２０℃、湿度：７０～１００％、酸素濃度：０～１５％及び熟成期間：１日以上３０日以下の条件で実施する、［１７］～［２１］のいずれかに記載の方法。
［２３］工程（ｃ）の後に殺菌処理を実施する工程をさらに含む、［１７］～［２２］のいずれかに記載の方法。 In order to solve the above problems, the present invention provides the following cheese and its manufacturing method.
[1] A cheese comprising a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body,
The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio,
Cheese having a content of free glutamic acid of 30 mg% or more.
[2] The cheese according to [1], wherein the ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
[3] The cheese according to [2], wherein the content of free alanine is 12 mg% or more.
[4] The cheese according to any one of [1] to [3], wherein the ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
[5] The cheese according to [4], wherein the content of free isoleucine is 4 mg% or more.
[6] The cheese according to any one of [1] to [5], wherein the ammonia content is 250 mg% or less.
[7] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. , the cheese according to any one of [1] to [6], wherein the content of free alanine is 12 mg% or more.
[8] The cheese according to [7], wherein the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
[9] The cheese according to any one of [1] to [8], wherein the content of norfuraneol is 1.0 ppm or more.
[10] The cheese according to any one of [1] to [9], which has a butyric acid content of 4.0 ppm or more.
[11] When 1 g of the cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of phenethyl alcohol is relative to the peak area of cyclooctanol. The cheese according to any one of [1] to [10], wherein the ratio is 0.40 or more.
[12] When 1 g of the cheese was analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol had a peak area of 2,5-dimethylpyrazine. The cheese according to any one of [1] to [11], wherein the ratio of the peak area to the peak area is 0.15 or less.
[13] When 1 g of the cheese is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is compared to the peak area of cyclooctanol. The cheese according to any one of [1] to [12], wherein the ratio is 0.20 or less.
[14] When 1 g of the cheese is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of cyclooctanol is the peak area of tetramethylpyrazine. The cheese according to any one of [1] to [13], which has a ratio of 0.050 or less.
[15] The cheese according to any one of [1] to [14], which is individually packaged.
[16] The cheese according to any one of [1] to [15], which is sterilized after ripening.
[17] The following steps:
(a) preparing a card containing blue mold;
(b) a step of attaching white mold to the surface of the curd; and (c) a step of ripening the curd. The method for producing cheese according to any one of [1] to [16],
A method, wherein the aging in step (c) comprises aging in a hypoxic environment.
[18] Aging in a low oxygen environment is carried out with the curd housed in a gas barrier container,
Gas barrier properties can be improved by one or more means selected from sealing the gas barrier container, providing an oxygen scavenger in the gas barrier container, and replacing the air in the gas barrier container with an inert gas. The method according to [17], wherein the environment inside the container is a low oxygen environment.
[19] The method according to [17] or [18], wherein the aging in a low oxygen environment is performed on cards that are not individually wrapped.
[20] The method according to [19], further comprising the step of individually packaging after step (c).
[21] The method according to [17] or [18], wherein the individually wrapped cards are aged in a low-oxygen environment.
[22] Aging in a low oxygen environment is carried out under the conditions of temperature: 3 to 20°C, humidity: 70 to 100%, oxygen concentration: 0 to 15%, and aging period: 1 day to 30 days, [17 ] to [21].
[23] The method according to any one of [17] to [22], further comprising a step of performing sterilization treatment after step (c).
本発明によれば、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及び／又はコク）の増強とを両立させたチーズ及びその製造方法が提供される。白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及び／又はコク）の増強との両立により、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及び／又はコク）を実現できる。
According to the present invention, there is provided a cheese and a method for producing the same that both suppress generation of excessive ammonia odor caused by white mold and enhance mature flavor (particularly taste and/or richness) due to blue mold. By suppressing the generation of excessive ammonia odor caused by white mold and enhancing the aged flavor (especially taste and/or richness) by blue mold, it is possible to create a new flavor (particularly unique taste and/or richness) that is different from conventional natural cheese. / or richness) can be achieved.
以下、本発明について説明する。なお、本発明において、「ｍｇ％」は、チーズ１００ｇあたりの含有量（ｍｇ）を意味し、「ｐｐｍ」は、質量ｐｐｍを意味する。
The present invention will be explained below. In the present invention, "mg%" means the content (mg) per 100 g of cheese, and "ppm" means mass ppm.
≪チーズ≫
本発明のチーズは、チーズ本体と、チーズ本体の表面の少なくとも一部を覆う白カビと、チーズ本体の内部に含まれる青カビとを含む。 ≪Cheese≫
The cheese of the present invention includes a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body.
本発明のチーズは、チーズ本体と、チーズ本体の表面の少なくとも一部を覆う白カビと、チーズ本体の内部に含まれる青カビとを含む。 ≪Cheese≫
The cheese of the present invention includes a cheese body, white mold covering at least a portion of the surface of the cheese body, and blue mold contained inside the cheese body.
本発明のチーズは、ナチュラルチーズの一種である。
The cheese of the present invention is a type of natural cheese.
本発明のチーズは、ホールチーズであってもよいし、ポーションチーズであってもよい。ホールチーズは、例えば、円盤形、円柱形、立方体、長方体等である。ポーションチーズは、ホールチーズを複数（例えば、２個、３個、４個、６個、８個、１０個、１２個等）のポーションに切り分けて得られるチーズ断片であり、ポーションチーズの平面視形状は、例えば、扇形、三角形、正方形、長方形等である。
The cheese of the present invention may be a whole cheese or a portioned cheese. Whole cheese is, for example, disc-shaped, cylindrical, cubic, rectangular, or the like. Portion cheese is cheese pieces obtained by cutting whole cheese into multiple (for example, 2, 3, 4, 6, 8, 10, 12, etc.) portions. The shape is, for example, fan-shaped, triangular, square, or rectangular.
チーズ本体は、白カビ及び青カビにより熟成（発酵）した状態にある。
The cheese body is in a state of ripening (fermentation) due to white mold and blue mold.
白カビは、チーズ本体の表面の少なくとも一部を覆う。白カビは、通常、白カビ層を形成している。白カビは、チーズ本体の表面の一部を覆っていてもよいし、チーズ本体の表面の全体を覆っていてもよい。ホールチーズの場合、チーズ本体の表面積のうち白カビで覆われている部分の面積の割合は、例えば７０～１００％、好ましくは８０～１００％、より好ましくは９０～１００％である。ポーションチーズの場合、チーズ本体の表面積のうち白カビで覆われている部分の面積の割合は、例えば２０～８０％、好ましくは３０～７０％、より好ましくは４０～６０％である。チーズ本体の表面積のうち白カビで覆われている部分の面積の割合が大きいほど、殺菌処理時の漏れが生じにくい。白カビとしては、例えば、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｍｅｍｂｅｒｔｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｎｄｉｄｕｍ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｓｅｉｃｏｌｕｍ、Ｇｅｏｔｒｉｃｈｕｍ ｃａｎｄｉｄｕｍ等が挙げられる。１種の白カビを単独で使用してもよいし、２種以上の白カビを併用してもよい。
Mildew covers at least a portion of the surface of the cheese body. Mildew usually forms a white mold layer. Mildew may cover a part of the surface of the cheese body, or may cover the entire surface of the cheese body. In the case of whole cheese, the proportion of the surface area of the cheese body covered with mildew is, for example, 70 to 100%, preferably 80 to 100%, and more preferably 90 to 100%. In the case of portioned cheese, the proportion of the surface area of the cheese body covered with mildew is, for example, 20 to 80%, preferably 30 to 70%, more preferably 40 to 60%. The larger the proportion of the surface area of the cheese body that is covered with mildew, the less likely leakage will occur during sterilization. Examples of white mold include Penicillium camemberti, Penicillium candidum, Penicillium caseicolum, Geotrichum candidum, and the like. One type of white mold may be used alone, or two or more types of white mold may be used in combination.
青カビは、チーズ本体の内部に含まれる。青カビとしては、例えば、Ｐｅｎｉｃｉｌｌｉｕｍ ｒｏｑｕｅｆｏｒｔｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｇａｌａｕｃｕｍ等が挙げられる。１種の青カビを単独で使用してもよいし、２種以上の青カビを併用してもよい。
Blue mold is contained inside the cheese body. Examples of blue molds include Penicillium roqueforti and Penicillium galaucum. One type of blue mold may be used alone, or two or more types of blue mold may be used in combination.
本発明のチーズは、個包装されたものであってもよい。本発明のチーズは、例えば、個包装されたホールチーズであってもよいし、個包装されたポーションチーズであってもよい。個包装により、チーズの品質変化を防止できるとともに、喫食時の取り扱いやすさが向上する。個包装には、食品包装用途に通常使用される包装材、例えば、プラスチック製フィルム、包材紙等を使用できる。個包装は、通常の個包装と同様の条件で行えばよく、通常の個包装に使用される包装機を使用して実施できる。ポーションチーズを個包装する場合、開封時にポーションカット切断面と包装材との剥がれをより良好にするに、ゼラチン等のゲル化剤を塗布した包装材を使用するとよい。ポーションチーズの個包装は、切断面に包装材が密着するように包装すること等、通常のポーションカット品の個包装と同様の条件で行えばよく、通常のポーションカット品の個包装に使用される包装機を使用して実施できる。
The cheese of the present invention may be individually packaged. The cheese of the present invention may be, for example, individually packaged whole cheese or individually packaged portion cheese. Individual packaging prevents changes in cheese quality and improves ease of handling when eating. For individual packaging, packaging materials commonly used for food packaging, such as plastic films and wrapping paper, can be used. Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging. When individually packaging portioned cheese, it is preferable to use a packaging material coated with a gelling agent such as gelatin in order to better prevent the portion cut surface from peeling off from the packaging material upon opening. Individual packaging of portioned cheese can be done under the same conditions as for individual packaging of regular portion-cut products, such as packaging so that the packaging material is in close contact with the cut surface. This can be done using a packaging machine.
本発明のチーズは、熟成後に殺菌処理されたものであってもよい。殺菌処理としては、例えば、密封容器に収容されたチーズ又は個包装されたチーズを加熱殺菌する処理を例示できる。殺菌処理の条件としては公知の条件を採用できる。殺菌処理は、例えば、中心温度が８０℃以上となるような温度で実施できる。当該温度での保持時間は、例えば１０分間以上、好ましくは２０分間以上である。ホールチーズをそのまま密封容器に収容して殺菌処理を実施してもよいし、ホールチーズを適当な個数に切り分けて得られるポーションチーズを密封容器に収容して殺菌処理を実施してもよい。ホールチーズ又はポーションチーズをフィルム、包材紙等の包装材により個包装して殺菌処理を実施してもよい。殺菌処理に使用される密封容器としては、例えば、金属缶、アルミパウチ、ポリプロピレン等のプラスチック製容器等が挙げられる。殺菌処理は、レトルト処理（加圧加熱殺菌処理）であってもよい。レトルト処理の条件としては公知の条件を採用できる。
The cheese of the present invention may be sterilized after ripening. Examples of the sterilization treatment include heat sterilization of cheese housed in a sealed container or individually packaged cheese. Known conditions can be used as the conditions for the sterilization treatment. The sterilization treatment can be carried out, for example, at a temperature such that the center temperature is 80° C. or higher. The holding time at this temperature is, for example, 10 minutes or more, preferably 20 minutes or more. The whole cheese may be directly stored in a sealed container and sterilized, or the portioned cheese obtained by cutting the whole cheese into an appropriate number of pieces may be stored in a sealed container and sterilized. Whole cheese or portioned cheese may be individually packaged using a packaging material such as a film or wrapping paper, and then sterilized. Examples of sealed containers used for sterilization include metal cans, aluminum pouches, and containers made of plastic such as polypropylene. The sterilization treatment may be retort treatment (pressurized heat sterilization treatment). Known conditions can be employed as the conditions for the retort treatment.
本発明のチーズは、以下の特徴Ａを有する。
［特徴Ａ］
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、遊離グルタミン酸の含有量が３０ｍｇ％以上である。 The cheese of the present invention has the following feature A.
[Feature A]
The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in mass ratio, and the content of free glutamic acid is 30 mg% or more.
［特徴Ａ］
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、遊離グルタミン酸の含有量が３０ｍｇ％以上である。 The cheese of the present invention has the following feature A.
[Feature A]
The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in mass ratio, and the content of free glutamic acid is 30 mg% or more.
特徴Ａは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に旨味等の呈味）の増強とが両立された結果として実現される特徴である。特徴Ａにより、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味）を実現できる。
Feature A is a feature that is achieved as a result of both suppressing the generation of excessive ammonia odor due to white mold and enhancing the ripening flavor (especially taste such as umami) due to blue mold. Feature A makes it possible to realize a new flavor (particularly unique taste) that is different from conventional natural cheese.
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が大きいほど、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に旨味等の呈味）の増強とがより効果的に両立されているといえる。したがって、アンモニアの含有量に対する遊離グルタミン酸の含有量の比は、質量比で、０．８０以上であることが好ましく、１．０以上であることがより好ましく、１．３以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮すると、好ましくは１０以下、より好ましくは８．０以下、より一層好ましくは５．０以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
The greater the ratio of the free glutamic acid content to the ammonia content, the more effectively both the suppression of excessive ammonia odor caused by white mold and the enhancement of ripened flavor (especially taste such as umami) caused by blue mold can be achieved. It can be said that it has been done. Therefore, the ratio of the content of free glutamic acid to the content of ammonia is preferably 0.80 or more, more preferably 1.0 or more, and even more preferably 1.3 or more in terms of mass ratio. More preferred. The upper limit is not particularly limited, but in consideration of the balance with other components, it is preferably 10 or less, more preferably 8.0 or less, even more preferably 5.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
遊離グルタミン酸は、呈味成分（特に旨味成分）であり、遊離グルタミン酸の含有量が大きいほど、白カビ及び青カビによる熟成風味（特に旨味等の呈味）が増強されているといえる。適度な旨味を実現する観点から、遊離グルタミン酸の含有量は、４０ｍｇ％以上であることが好ましく、４５ｍｇ％以上であることがより好ましく、６０ｍｇ％以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な旨味を実現する観点や、チーズの内部の硬さの観点から、好ましくは１０００ｍｇ％以下、より好ましくは７５０ｍｇ％以下、より一層好ましくは５００ｍｇ％以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Free glutamic acid is a flavor component (particularly an umami component), and it can be said that the higher the content of free glutamic acid, the more the ripening flavor (particularly the flavor such as umami) due to white mold and blue mold is enhanced. From the viewpoint of achieving appropriate flavor, the content of free glutamic acid is preferably 40 mg% or more, more preferably 45 mg% or more, and even more preferably 60 mg% or more. The upper limit is not particularly limited, but in consideration of the balance with other ingredients, from the viewpoint of achieving appropriate flavor, and from the viewpoint of internal hardness of the cheese, it is preferably 1000 mg% or less, more preferably 750 mg% or less, and more. More preferably, it is 500 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
以下、本発明のチーズの付加的特徴（特徴Ｂ～Ｎ）を説明する。特徴Ｂ～Ｎのうち２以上を組み合わせることができ、特徴Ｂ～Ｎのうち２以上を有するチーズも本発明に包含される。
Hereinafter, additional characteristics (characteristics BN) of the cheese of the present invention will be explained. Cheeses that can combine two or more of the characteristics BN and have two or more of the characteristics BN are also included in the present invention.
特徴Ｂ～Ｈは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味）の増強とが両立された結果として実現される特徴である。特徴Ａと特徴Ｂ～Ｈのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味）をより効果的に実現できる。したがって、本発明のチーズは、特徴Ａと、特徴Ｂ～Ｈのうち１又は２以上とを有することが好ましい。
Characteristics B to H are characteristics that are achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripening flavor (particularly taste) due to blue mold. Feature A and one or more of features B to H can be combined to more effectively realize a new flavor (particularly unique taste) different from conventional natural cheese. Therefore, the cheese of the present invention preferably has feature A and one or more of features B to H.
特徴Ｉ～Ｎは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特にコク）の増強とが両立された結果として実現される特徴である。特徴Ａと特徴Ｉ～Ｎのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）をより効果的に実現できる。したがって、本発明のチーズは、特徴Ａと、特徴Ｉ～Ｎのうち１又は２以上とを有することが好ましい。
Characteristics I to N are characteristics achieved as a result of both suppressing the generation of excessive ammonia odor due to white mold and enhancing the ripened flavor (particularly richness) due to blue mold. Feature A and one or more of features I to N can be combined to more effectively realize a new flavor (particularly unique taste and richness) that is different from conventional natural cheese. Therefore, the cheese of the present invention preferably has feature A and one or more of features I to N.
特徴Ａと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）をより効果的に実現できる。したがって、本発明のチーズは、特徴Ａと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有することが好ましい。
Feature A, one or more of Features B to H, and one or more of Features I to N combine to create a new flavor (especially unique taste and flavor) that is different from conventional natural cheeses. body) can be achieved more effectively. Therefore, the cheese of the present invention preferably has feature A, one or more of features B to H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｂを有することが好ましい。
［特徴Ｂ］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である。 It is preferable that the cheese of the present invention has the following feature B.
[Feature B] The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
［特徴Ｂ］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である。 It is preferable that the cheese of the present invention has the following feature B.
[Feature B] The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
アンモニアの含有量に対する遊離アラニンの含有量の比が大きいほど、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に甘味、旨味等の呈味）の増強とがより効果的に両立されているといえる。したがって、アンモニアの含有量に対する遊離アラニンの含有量の比は、質量比で、０．３０以上であることが好ましく、０．４０以上であることがより好ましく、０．５０以上であることがより一層好ましく、０．６０以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮すると、好ましくは１０以下、より好ましくは５．０以下、より一層好ましくは３．０以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
The greater the ratio of the free alanine content to the ammonia content, the more effective it is to suppress the generation of excessive ammonia odor caused by white mold and to enhance the ripening flavor (particularly sweetness, umami, etc.) caused by blue mold. It can be said that both are compatible. Therefore, the ratio of the content of free alanine to the content of ammonia is preferably 0.30 or more, more preferably 0.40 or more, and even more preferably 0.50 or more in terms of mass ratio. More preferably, it is 0.60 or more. The upper limit is not particularly limited, but in consideration of the balance with other components, it is preferably 10 or less, more preferably 5.0 or less, even more preferably 3.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｂとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｂと、特徴Ｃ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｂと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｂと、特徴Ｃ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature B. In one embodiment, the cheese of the present invention has feature A, feature B, and one or more of features C to H. In one embodiment, the cheese of the present invention has feature A, feature B, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature B, one or more of features C to H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｃを有することが好ましい。特に、本発明のチーズが特徴Ｂを有する場合、本発明のチーズは特徴Ｃも有することが好ましい。
［特徴Ｃ］遊離アラニンの含有量が１２ｍｇ％以上である。 It is preferable that the cheese of the present invention has the following feature C. In particular, if the cheese of the invention has feature B, it is preferred that the cheese of the invention also has feature C.
[Feature C] The content of free alanine is 12 mg% or more.
［特徴Ｃ］遊離アラニンの含有量が１２ｍｇ％以上である。 It is preferable that the cheese of the present invention has the following feature C. In particular, if the cheese of the invention has feature B, it is preferred that the cheese of the invention also has feature C.
[Feature C] The content of free alanine is 12 mg% or more.
遊離アラニンは、呈味成分（特に甘味及び旨味成分）であり、遊離アラニンの含有量が大きいほど、白カビ及び青カビによる熟成風味（特に甘味、旨味等の呈味）が増強されているといえる。適度な甘味及び旨味を実現する観点から、遊離アラニンの含有量は、１２ｍｇ％以上であることが好ましく、１５ｍｇ％以上であることがより好ましく、２０ｍｇ％以上であることがより一層好ましく、３０ｍｇ％以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な甘味及び旨味を実現する観点から、好ましくは３００ｍｇ％以下、より好ましくは２００ｍｇ％以下、より一層好ましくは１００ｍｇ％以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Free alanine is a flavor component (particularly sweetness and umami components), and it can be said that the higher the content of free alanine, the more mature flavor (especially sweetness, umami, etc.) produced by white mold and blue mold is enhanced. . From the viewpoint of achieving appropriate sweetness and flavor, the content of free alanine is preferably 12 mg% or more, more preferably 15 mg% or more, even more preferably 20 mg% or more, and 30 mg%. It is even more preferable that it is above. The upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving appropriate sweetness and flavor, it is preferably 300 mg% or less, more preferably 200 mg% or less, and even more preferably 100 mg% or less. . Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｃとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｃと、特徴Ｂ及びＤ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｃと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｃと、特徴Ｂ及びＤ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has Feature A and Feature C. In one embodiment, the cheese of the present invention has feature A, feature C, and one or more of features B and DH. In one embodiment, the cheese of the present invention has feature A, feature C, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature C, one or more of features B and D to H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｄを有することが好ましい。
［特徴Ｄ］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である。 The cheese of the present invention preferably has the following feature D.
[Feature D] The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
［特徴Ｄ］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である。 The cheese of the present invention preferably has the following feature D.
[Feature D] The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
アンモニアの含有量に対する遊離イソロイシンの含有量の比が大きいほど、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に苦味等の呈味）の増強とがより効果的に両立されているといえる。したがって、アンモニアの含有量に対する遊離イソロイシンの含有量の比は、質量比で、０．１０以上であることが好ましく、０．１５以上であることがより好ましく、０．２０以上であることがより一層好ましく、０．３０以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮すると、好ましくは５．０以下、より好ましくは４．５以下、より一層好ましくは４．０以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
The greater the ratio of the free isoleucine content to the ammonia content, the more effectively both the suppression of excessive ammonia odor caused by white mold and the enhancement of ripening flavor (particularly bitter taste) caused by blue mold can be achieved. It can be said that it has been done. Therefore, the ratio of the content of free isoleucine to the content of ammonia is preferably 0.10 or more, more preferably 0.15 or more, and even more preferably 0.20 or more in terms of mass ratio. More preferably, it is 0.30 or more. The upper limit is not particularly limited, but considering the balance with other components, it is preferably 5.0 or less, more preferably 4.5 or less, even more preferably 4.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｄとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｄと、特徴Ｂ～Ｃ及びＥ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｄと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｄと、特徴Ｂ～Ｃ及びＥ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has Feature A and Feature D. In one embodiment, the cheese of the present invention has feature A, feature D, and one or more of features B to C and E to H. In one embodiment, the cheese of the present invention has feature A, feature D, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature D, one or more of features B to C and E to H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｅを有することが好ましい。特に、本発明のチーズが特徴Ｄを有する場合、本発明のチーズは特徴Ｅも有することが好ましい。
［特徴Ｅ］遊離イソロイシンの含有量が４ｍｇ％以上である。 It is preferable that the cheese of the present invention has the following characteristics E. In particular, if the cheese of the invention has feature D, it is preferred that the cheese of the invention also has feature E.
[Feature E] The content of free isoleucine is 4 mg% or more.
［特徴Ｅ］遊離イソロイシンの含有量が４ｍｇ％以上である。 It is preferable that the cheese of the present invention has the following characteristics E. In particular, if the cheese of the invention has feature D, it is preferred that the cheese of the invention also has feature E.
[Feature E] The content of free isoleucine is 4 mg% or more.
遊離イソロイシンは、呈味成分（苦味成分）であり、遊離イソロイシンの含有量が大きいほど、白カビ及び青カビによる熟成風味（特に苦味等の呈味）が増強されているといえる。適度な苦味を実現する観点から、遊離イソロイシンの含有量は、４ｍｇ％以上であることが好ましく、５ｍｇ％以上であることがより好ましく、６ｍｇ％以上であることがより一層好ましく、１０ｍｇ％以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な苦味を実現する観点から、好ましくは８００ｍｇ％以下、好ましくは５００ｍｇ％以下、より一層好ましくは３５０ｍｇ％以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Free isoleucine is a taste component (bitter taste component), and it can be said that the higher the content of free isoleucine, the more the ripening flavor (particularly the taste such as bitterness) due to white mold and blue mold is enhanced. From the viewpoint of achieving appropriate bitterness, the content of free isoleucine is preferably 4 mg% or more, more preferably 5 mg% or more, even more preferably 6 mg% or more, and 10 mg% or more. It is even more preferable that there be. The upper limit is not particularly limited, but in consideration of the balance with other components and from the viewpoint of achieving an appropriate bitterness, it is preferably 800 mg% or less, preferably 500 mg% or less, and even more preferably 350 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｅとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｅと、特徴Ｂ～Ｄ及びＦ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｅと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｅと、特徴Ｂ～Ｄ及びＦ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature E. In one embodiment, the cheese of the present invention has feature A, feature E, and one or more of features BD and FH. In one embodiment, the cheese of the present invention has feature A, feature E, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature E, one or more of features B to D and F to H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｆを有することが好ましい。特に、本発明のチーズが特徴Ａに加えて特徴Ｂ（特に特徴Ｂ及びＣ）を有する場合、又は、本発明のチーズが特徴Ａに加えて特徴Ｄ（特に特徴Ｄ及びＥ）を有する場合、本発明のチーズは特徴Ｆも有することが好ましい。
［特徴Ｆ］アンモニアの含有量が２５０ｍｇ％以下である。 The cheese of the present invention preferably has the following feature F. In particular, if the cheese of the invention has feature B in addition to feature A (in particular features B and C), or if the cheese of the invention has feature D in addition to feature A (in particular features D and E), Preferably, the cheese of the invention also has feature F.
[Feature F] The content of ammonia is 250 mg% or less.
［特徴Ｆ］アンモニアの含有量が２５０ｍｇ％以下である。 The cheese of the present invention preferably has the following feature F. In particular, if the cheese of the invention has feature B in addition to feature A (in particular features B and C), or if the cheese of the invention has feature D in addition to feature A (in particular features D and E), Preferably, the cheese of the invention also has feature F.
[Feature F] The content of ammonia is 250 mg% or less.
アンモニアの含有量が小さいほど、白カビによる過剰なアンモニア臭の発生が抑制されているといえる。したがって、アンモニアの含有量は、２５０ｍｇ％以下であることが好ましく、２００ｍｇ％以下であることがより好ましく、１５０ｍｇ％以下であることがより一層好ましく、１００ｍｇ％未満であることがより一層好ましい。下限は特に限定されないが、例えば、４ｍｇ％以上、２０ｍｇ％以上又は４０ｍｇ％以上である。これらの下限はそれぞれ、上述の上限のいずれと組み合わせてもよい。
It can be said that the lower the ammonia content, the more suppressed is the generation of excessive ammonia odor caused by mildew. Therefore, the ammonia content is preferably 250 mg% or less, more preferably 200 mg% or less, even more preferably 150 mg% or less, and even more preferably less than 100 mg%. The lower limit is not particularly limited, but is, for example, 4 mg% or more, 20 mg% or more, or 40 mg% or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｆとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｆと、特徴Ｂ～Ｅ及びＧ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｆと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｆと、特徴Ｂ～Ｅ及びＧ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has Feature A and Feature F. In one embodiment, the cheese of the present invention has feature A, feature F, and one or more of features BE and GH. In one embodiment, the cheese of the present invention has feature A, feature F, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature F, one or more of features B to E and GH, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｇを有することを好ましい。
［特徴Ｇ］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である。 The cheese of the present invention preferably has the following feature G.
[Feature G] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. The content of free alanine is 12 mg% or more.
［特徴Ｇ］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である。 The cheese of the present invention preferably has the following feature G.
[Feature G] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. The content of free alanine is 12 mg% or more.
遊離セリンは、呈味成分（特に甘味成分）である。適度な甘味を実現する観点から、遊離セリンの含有量は、６ｍｇ％以上であることが好ましく、８ｍｇ％以上であることがより好ましく、９ｍｇ％以上であることがより一層好ましく、１５ｍｇ％以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な甘味を実現する観点から、好ましくは３００ｍｇ％以下、好ましくは２００ｍｇ％以下、より一層好ましくは１５０ｍｇ％以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Free serine is a flavor component (especially a sweet component). From the viewpoint of achieving appropriate sweetness, the content of free serine is preferably 6 mg% or more, more preferably 8 mg% or more, even more preferably 9 mg% or more, and 15 mg% or more. It is even more preferable that there be. The upper limit is not particularly limited, but in consideration of the balance with other components and from the viewpoint of achieving an appropriate sweetness, it is preferably 300 mg% or less, preferably 200 mg% or less, and even more preferably 150 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
遊離グルタミンは、呈味成分（特に甘味及び旨味成分）である。適度な甘味及び旨味を実現する観点から、遊離グルタミンの含有量は、１００ｍｇ％以下であることが好ましく、９０ｍｇ％以下であることがより好ましく、７０ｍｇ％以下であることがより一層好ましく、５０ｍｇ％以下であることがより一層好ましい。下限は特に限定されないが、他の成分とのバランスを考慮し、適度な甘味及び旨味を実現する観点から、これらの下限はそれぞれ、上述の上限のいずれと組み合わせてもよい。
Free glutamine is a flavor component (especially sweet and umami components). From the viewpoint of achieving appropriate sweetness and flavor, the content of free glutamine is preferably 100 mg% or less, more preferably 90 mg% or less, even more preferably 70 mg% or less, and even more preferably 50 mg%. The following is even more preferable. Although the lower limits are not particularly limited, these lower limits may be combined with any of the above-mentioned upper limits from the viewpoint of achieving appropriate sweetness and umami while taking into consideration the balance with other ingredients.
遊離プロリンは、呈味成分（特に甘味及び苦味成分）である。適度な甘味及び苦味を実現する観点から、遊離プロリンの含有量は、６ｍｇ％以上であることが好ましく、７ｍｇ％以上であることがより好ましく、１０ｍｇ％以上であることがより一層好ましく、１７ｍｇ％以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な甘味及び苦味を実現する観点から、好ましくは３００ｍｇ％以下、好ましくは２５０ｍｇ％以下、より一層好ましくは２００ｍｇ％以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Free proline is a taste component (especially sweet and bitter components). From the viewpoint of achieving appropriate sweetness and bitterness, the content of free proline is preferably 6 mg% or more, more preferably 7 mg% or more, even more preferably 10 mg% or more, and 17 mg%. It is even more preferable that it is above. The upper limit is not particularly limited, but from the viewpoint of achieving appropriate sweetness and bitterness in consideration of the balance with other components, it is preferably 300 mg% or less, preferably 250 mg% or less, and even more preferably 200 mg% or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
遊離グリシンは、呈味成分（特に甘味及び旨味成分）である。適度な甘味及び旨味を実現する観点から、遊離グリシンの含有量は、１５０ｍｇ％以下であることが好ましく、１３０ｍｇ％以下であることがより好ましく、１００ｍｇ％以下であることがより一層好ましく、５０ｍｇ％以下であることがより一層好ましい。下限は特に限定されないが、他の成分とのバランスを考慮し、適度な甘味及び旨味を実現する観点から、好ましくは３ｍｇ％以上、好ましくは４ｍｇ％以上、より一層好ましくは５ｍｇ％以上である。これらの下限はそれぞれ、上述の上限のいずれと組み合わせてもよい。
Free glycine is a flavor component (particularly sweet and umami components). From the viewpoint of achieving appropriate sweetness and flavor, the content of free glycine is preferably 150 mg% or less, more preferably 130 mg% or less, even more preferably 100 mg% or less, and 50 mg%. The following is even more preferable. The lower limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving appropriate sweetness and flavor, it is preferably 3 mg% or more, preferably 4 mg% or more, and even more preferably 5 mg% or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
遊離アラニンの含有量の好ましい範囲は、特徴Ｃに記載の通りである。
The preferred range of the content of free alanine is as described in Feature C.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｇとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｇと、特徴Ｂ～Ｆ及びＨのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｇと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｇと、特徴Ｂ～Ｆ及びＨのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature G. In one embodiment, the cheese of the present invention has feature A, feature G, and one or more of features B to F and H. In one embodiment, the cheese of the present invention has feature A, feature G, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature G, one or more of features B to F and H, and one or more of features I to N.
本発明のチーズは、以下の特徴Ｈを有することが好ましい。特に、本発明のチーズが特徴Ｇを有する場合、本発明のチーズは特徴Ｈも有することが好ましい。
［特徴Ｈ］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である。 It is preferable that the cheese of the present invention has the following characteristics H. In particular, if the cheese of the invention has feature G, it is preferred that the cheese of the invention also has feature H.
[Feature H] The total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
［特徴Ｈ］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である。 It is preferable that the cheese of the present invention has the following characteristics H. In particular, if the cheese of the invention has feature G, it is preferred that the cheese of the invention also has feature H.
[Feature H] The total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味）を実現する観点から、遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量は、３９ｍｇ％以上１２５０ｍｇ％以下であることが好ましく、５０ｍｇ％以上８５０ｍｇ％以下であることがより好ましく、７５ｍｇ％以上５５０ｍｇ％以下であることがより一層好ましく、８０ｍｇ％以上５００ｍｇ％以下であることがより一層好ましい。
From the perspective of achieving a new flavor (particularly unique taste) different from conventional natural cheese, the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less. It is preferably 50 mg% or more and 850 mg% or less, even more preferably 75 mg% or more and 550 mg% or less, even more preferably 80 mg% or more and 500 mg% or less.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｈとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｈと、特徴Ｂ～Ｇのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｈと、特徴Ｉ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｈと、特徴Ｂ～Ｇのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature H. In one embodiment, the cheese of the present invention has feature A, feature H, and one or more of features BG. In one embodiment, the cheese of the present invention has feature A, feature H, and one or more of features IN. In one embodiment, the cheese of the present invention has feature A, feature H, one or more of features B to G, and one or more of features I to N.
チーズにおける各種アミノ酸及びアンモニアの含有量は、実施例に記載の方法に従って測定できる。
The content of various amino acids and ammonia in cheese can be measured according to the method described in Examples.
本発明のチーズは、以下の特徴Ｉを有することが好ましい。
［特徴Ｉ］ノルフラネオールの含有量が１．０ｐｐｍ以上である。 The cheese of the present invention preferably has the following feature I.
[Feature I] The content of norfuraneol is 1.0 ppm or more.
［特徴Ｉ］ノルフラネオールの含有量が１．０ｐｐｍ以上である。 The cheese of the present invention preferably has the following feature I.
[Feature I] The content of norfuraneol is 1.0 ppm or more.
ノルフラネオール（４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン）は、芳ばしい香りを呈する香気成分であり、ノルフラネオールの含有量が大きいほど、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえる。したがって、ノルフラネオールの含有量は、１．０ｐｐｍ以上であることが好ましく、１．２ｐｐｍ以上であることがより好ましく、１．５ｐｐｍ以上であることがより一層好ましく、２．０ｐｐｍ以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な熟成風味（特にコク）を実現する観点から、好ましくは３５ｐｐｍ以下、より好ましくは３０ｐｐｍ以下、より一層好ましくは２５ｐｐｍ以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Norfuraneol (4-hydroxy-5-methyl-3(2H)-furanone) is an aromatic component that gives off a fragrant aroma. ) can be said to be enhanced. Therefore, the content of norfuraneol is preferably 1.0 ppm or more, more preferably 1.2 ppm or more, even more preferably 1.5 ppm or more, and even more preferably 2.0 ppm or more. is even more preferable. The upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving a suitable aged flavor (especially richness), it is preferably 35 ppm or less, more preferably 30 ppm or less, and even more preferably 25 ppm or less. . Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｉとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｉと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｉと、特徴Ｊ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｉと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｊ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has Feature A and Feature I. In one embodiment, the cheese of the present invention has Feature A, Feature I, and one or more of Features B to H. In one embodiment, the cheese of the present invention has feature A, feature I, and one or more of features J to N. In one embodiment, the cheese of the present invention has feature A, feature I, one or more of features B to H, and one or more of features J to N.
本発明のチーズは、以下の特徴Ｊを有することが好ましい。
［特徴Ｊ］酪酸の含有量が４．０ｐｐｍ以上である。 The cheese of the present invention preferably has the following characteristics J.
[Feature J] The content of butyric acid is 4.0 ppm or more.
［特徴Ｊ］酪酸の含有量が４．０ｐｐｍ以上である。 The cheese of the present invention preferably has the following characteristics J.
[Feature J] The content of butyric acid is 4.0 ppm or more.
酪酸は、チーズらしい香りを呈する香気成分であり、酪酸の含有量が大きいほど、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえる。したがって、酪酸の含有量は、４．０ｐｐｍ以上であることが好ましく、５．０ｐｐｍ以上であることがより好ましく、６．０ｐｐｍ以上であることがより一層好ましく、７．０ｐｐｍ以上であることがより一層好ましく、８．０ｐｐｍ以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な熟成風味（特にコク）を実現する観点から、好ましくは５０ｐｐｍ以下、より好ましくは４８ｐｐｍ以下、より一層好ましくは４５ｐｐｍ以下、より一層好ましくは４０ｐｐｍ以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Butyric acid is an aromatic component that gives off a cheese-like aroma, and it can be said that the higher the content of butyric acid, the more mature flavor (especially richness) due to white mold and blue mold is enhanced. Therefore, the content of butyric acid is preferably 4.0 ppm or more, more preferably 5.0 ppm or more, even more preferably 6.0 ppm or more, and even more preferably 7.0 ppm or more. More preferably, it is 8.0 ppm or more. The upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving an appropriate aged flavor (particularly richness), it is preferably 50 ppm or less, more preferably 48 ppm or less, even more preferably 45 ppm or less, and more. More preferably, it is 40 ppm or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｊとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｊと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｊと、特徴Ｉ及びＫ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｊと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ及びＫ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has Feature A and Feature J. In one embodiment, the cheese of the present invention has feature A, feature J, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature J, and one or more of features I and K to KN. In one embodiment, the cheese of the present invention has feature A, feature J, one or more of features B to H, and one or more of features I and K to N.
本発明のチーズは、以下の特徴Ｋを有することが好ましい。
［特徴Ｋ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ１」という。）が０．４０以上である。 It is preferable that the cheese of the present invention has the following characteristic K.
[Feature K] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of phenethyl alcohol is equal to that of cyclooctanol. The ratio to the peak area (hereinafter referred to as "ratio R1") is 0.40 or more.
［特徴Ｋ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ１」という。）が０．４０以上である。 It is preferable that the cheese of the present invention has the following characteristic K.
[Feature K] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of phenethyl alcohol is equal to that of cyclooctanol. The ratio to the peak area (hereinafter referred to as "ratio R1") is 0.40 or more.
フェネチルアルコールは、パン（例えば、ライ麦パン等）、アルコール（例えば、日本酒、ワイン等）等のような甘く好ましい香りを呈する香気成分であり、比Ｒ１が大きいほど、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえる。したがって、比Ｒ１は、０．４０以上であることが好ましく、０．４５以上であることがより好ましく、０．５０以上であることがより一層好ましく、０．５８以上であることがより一層好ましい。上限は特に限定されないが、他の成分とのバランスを考慮し、適度な熟成風味（特にコク）を実現する観点から、比Ｒ１は、好ましくは３．０以下、より好ましくは２．０以下、より一層好ましくは１．０以下である。これらの上限はそれぞれ、上述の下限のいずれと組み合わせてもよい。
Phenethyl alcohol is an aroma component that exhibits a sweet and pleasant aroma similar to that of bread (e.g. rye bread, etc.), alcohol (e.g. sake, wine, etc.), and the larger the ratio R1, the more the ripening flavor due to white mold and blue mold ( In particular, it can be said that the richness has been enhanced. Therefore, the ratio R1 is preferably 0.40 or more, more preferably 0.45 or more, even more preferably 0.50 or more, and even more preferably 0.58 or more. . The upper limit is not particularly limited, but in consideration of the balance with other ingredients and from the viewpoint of achieving a suitable aged flavor (particularly richness), the ratio R1 is preferably 3.0 or less, more preferably 2.0 or less, Even more preferably it is 1.0 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｋとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｋと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｋと、特徴Ｉ～Ｊ及びＬ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｋと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｊ及びＬ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature K. In one embodiment, the cheese of the present invention has feature A, feature K, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature K, and one or more of features IJ and LN. In one embodiment, the cheese of the present invention has feature A, feature K, one or more of features B to H, and one or more of features I to J and L to N.
本発明のチーズは、以下の特徴Ｌを有することが好ましい。
［特徴Ｌ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ２」という。）が０．１５以下である。 It is preferable that the cheese of the present invention has the following characteristics L.
[Characteristic L] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of 2,5-dimethylpyrazine is , the ratio of cyclooctanol to the peak area (hereinafter referred to as "ratio R2") is 0.15 or less.
［特徴Ｌ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ２」という。）が０．１５以下である。 It is preferable that the cheese of the present invention has the following characteristics L.
[Characteristic L] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, the peak area of 2,5-dimethylpyrazine is , the ratio of cyclooctanol to the peak area (hereinafter referred to as "ratio R2") is 0.15 or less.
２，５－ジメチルピラジンは、焼成したエビ、カニ等のような芳ばしい香りを呈する香気成分であり、比Ｒ２が適度であると、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえるが、比Ｒ２が大きすぎると、焼成したエビ、カニ等のような芳ばしい香りが強くなりすぎてチーズらしさが出現しにくくなる。したがって、比Ｒ２は、０．１５以下であることが好ましく、０．１２以下であることが好ましく、０．１０以下であることがより好ましく、０．０８以下であることがより一層好ましい。また、比Ｒ２は、０．０１以上であることが好ましく、０．０２以上であることがより好ましく、０．０４以上であることがより一層好ましい。これらの下限はそれぞれ、上述の上限のいずれと組み合わせてもよい。
2,5-dimethylpyrazine is an aromatic component that gives off a fragrant aroma reminiscent of grilled shrimp, crab, etc., and when the ratio R2 is appropriate, the ripened flavor (especially the richness) due to white mold and blue mold is enhanced. However, if the ratio R2 is too large, the fragrant aroma of grilled shrimp, crab, etc. will become too strong, making it difficult for the cheese-like flavor to appear. Therefore, the ratio R2 is preferably 0.15 or less, preferably 0.12 or less, more preferably 0.10 or less, and even more preferably 0.08 or less. Further, the ratio R2 is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.04 or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｌとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｌと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｌと、特徴Ｉ～Ｋ及びＭ～Ｎのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｌと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｋ及びＭ～Ｎのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature L. In one embodiment, the cheese of the present invention has feature A, feature L, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature L, and one or more of features I to K and M to N. In one embodiment, the cheese of the present invention has feature A, feature L, one or more of features B to H, and one or more of features I to K and M to N.
本発明のチーズは、以下の特徴Ｍを有することが好ましい。特に、本発明のチーズが特徴Ｉ～Ｋのうちの１又は２以上を有する場合、本発明のチーズは特徴Ｍも有することが好ましい。
［特徴Ｍ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ３」という。）が０．２０以下である。 It is preferable that the cheese of the present invention has the following characteristics M. In particular, when the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature M.
[Feature M] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is equal to that of cyclooctanol. The ratio to the peak area (hereinafter referred to as "ratio R3") is 0.20 or less.
［特徴Ｍ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ３」という。）が０．２０以下である。 It is preferable that the cheese of the present invention has the following characteristics M. In particular, when the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature M.
[Feature M] When 1 g of the cheese of the present invention is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is equal to that of cyclooctanol. The ratio to the peak area (hereinafter referred to as "ratio R3") is 0.20 or less.
トリメチルピラジンは、焼成したエビ、カニ等のような芳ばしい香りを呈する香気成分であり、比Ｒ３が適度であると、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえるが、比Ｒ３が大きすぎると、焼成したエビ、カニ等のような芳ばしい香りが強くなりすぎてチーズらしさが出現しにくくなる。したがって、比Ｒ３は、０．２０以下であることが好ましく、０．１５以下であることがより好ましく、０．１０以下であることがより一層好ましい。また、比Ｒ３は、０．０１以上であることが好ましく、０．０２以上であることがより好ましく、０．０４以上であることがより一層好ましい。これらの下限はそれぞれ、上述の上限のいずれと組み合わせてもよい。
Trimethylpyrazine is an aromatic component that gives off a fragrant aroma similar to grilled shrimp, crab, etc. If the ratio R3 is moderate, it can be said that the ripened flavor (especially richness) due to white mold and blue mold is enhanced. If the ratio R3 is too large, the fragrant aroma of grilled shrimp, crab, etc. will become too strong, making it difficult for the cheese-like flavor to appear. Therefore, the ratio R3 is preferably 0.20 or less, more preferably 0.15 or less, and even more preferably 0.10 or less. Further, the ratio R3 is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.04 or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｍとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｍと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｍと、特徴Ｉ～Ｌ及びＮのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｍと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｌ及びＮのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature M. In one embodiment, the cheese of the present invention has feature A, feature M, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature M, and one or more of features IL and N. In one embodiment, the cheese of the present invention has feature A, feature M, one or more of features B to H, and one or more of features I to L and N.
本発明のチーズは、以下の特徴Ｎを有することが好ましい。特に、本発明のチーズが特徴Ｉ～Ｋのうちの１又は２以上を有する場合、本発明のチーズは特徴Ｎも有することが好ましい。
［特徴Ｎ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ４」という。）が０．０５０以下である。 It is preferable that the cheese of the present invention has the following characteristics N. In particular, if the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature N.
[Characteristic N] When 1 g of the cheese of the present invention is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol has a peak area of tetramethylpyrazine. The ratio of R4 to the peak area (hereinafter referred to as "ratio R4") is 0.050 or less.
［特徴Ｎ］本発明のチーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比（以下「比Ｒ４」という。）が０．０５０以下である。 It is preferable that the cheese of the present invention has the following characteristics N. In particular, if the cheese of the invention has one or more of features I to K, it is preferred that the cheese of the invention also has feature N.
[Characteristic N] When 1 g of the cheese of the present invention is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol has a peak area of tetramethylpyrazine. The ratio of R4 to the peak area (hereinafter referred to as "ratio R4") is 0.050 or less.
テトラメチルピラジンは、焼成したエビ、カニ等のような芳ばしい香りを呈する香気成分であり、比Ｒ４が適度であると、白カビ及び青カビによる熟成風味（特にコク）が増強されているといえるが、比Ｒ４が大きすぎると、焼成したエビ、カニ等のような芳ばしい香りが強くなりすぎてチーズらしさが出現しにくくなる。したがって、比Ｒ４は、０．０５０以下であることが好ましく、０．０４０以下であることがより好ましく、０．０２８以下であることがより一層好ましく、０．０２５以下であることがより一層好ましい。また、比Ｒ４は、０．００１以上であることが好ましく、０．００２以上であることがより好ましく、０．００５以上であることがより一層好ましく、０．０１０以上であることがより一層好ましい。
Tetramethylpyrazine is an aromatic component that gives off a fragrant aroma reminiscent of grilled shrimp, crab, etc. If the ratio R4 is moderate, it can be said that the ripened flavor (particularly richness) of white mold and blue mold is enhanced. If the ratio R4 is too large, the aromatic aroma of grilled shrimp, crab, etc. will become too strong, making it difficult for the cheese-like flavor to appear. Therefore, the ratio R4 is preferably 0.050 or less, more preferably 0.040 or less, even more preferably 0.028 or less, even more preferably 0.025 or less. . Further, the ratio R4 is preferably 0.001 or more, more preferably 0.002 or more, even more preferably 0.005 or more, and even more preferably 0.010 or more. .
一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｎとを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｎと、特徴Ｂ～Ｈのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｎと、特徴Ｉ～Ｍのうち１又は２以上とを有する。一実施形態において、本発明のチーズは、特徴Ａと、特徴Ｎと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｍのうち１又は２以上とを有する。
In one embodiment, the cheese of the present invention has feature A and feature N. In one embodiment, the cheese of the present invention has feature A, feature N, and one or more of features B to H. In one embodiment, the cheese of the present invention has feature A, feature N, and one or more of features I to M. In one embodiment, the cheese of the present invention has feature A, feature N, one or more of features B to H, and one or more of features I to M.
固相マイクロ抽出－ガスクロマトグラフィー質量分析法（ＳＰＭＥ－ＧＣ／ＭＳ）による成分分析は、実施例に記載の方法に従って行うことができる。
Component analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC/MS) can be performed according to the method described in Examples.
≪チーズの製造方法≫
本発明のチーズは、以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む方法であって、工程（ｃ）における熟成が低酸素環境での熟成を含む方法により製造できる。 ≪Cheese manufacturing method≫
The cheese of the present invention is produced by the following steps:
(a) preparing a card containing blue mold;
(b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card; the method can be produced by a method in which the aging in step (c) includes aging in a low-oxygen environment.
本発明のチーズは、以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む方法であって、工程（ｃ）における熟成が低酸素環境での熟成を含む方法により製造できる。 ≪Cheese manufacturing method≫
The cheese of the present invention is produced by the following steps:
(a) preparing a card containing blue mold;
(b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card; the method can be produced by a method in which the aging in step (c) includes aging in a low-oxygen environment.
上記方法によれば、白カビによる過剰な熟成を抑制できるとともに、青カビによる適度な熟成を実現できる。したがって、上記方法によれば、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及び／又はコク）の増強とを両立させたチーズを製造できる。白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及び／又はコク）の増強との両立により、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及び／又はコク）を実現できる。
According to the above method, excessive ripening due to white mold can be suppressed, and appropriate ripening due to blue mold can be achieved. Therefore, according to the above method, it is possible to produce cheese that combines suppression of excessive ammonia odor caused by white mold and enhancement of ripened flavor (particularly taste and/or richness) caused by blue mold. By suppressing the generation of excessive ammonia odor caused by white mold and enhancing the aged flavor (especially taste and/or richness) by blue mold, it is possible to create a new flavor (particularly unique taste and/or richness) that is different from conventional natural cheese. / or richness) can be achieved.
工程（ａ）では、青カビを含むカードを準備する。工程（ａ）は、例えば、次のようにして実施できる。
In step (a), a card containing blue mold is prepared. Step (a) can be carried out, for example, as follows.
まず、原料乳を準備する。原料乳としては、通常、生乳を使用する。生乳としては、例えば、牛乳、羊乳、水牛乳、山羊乳等が挙げられるが、牛乳が一般的である。２種以上の生乳の混合物を使用してもよい。
First, prepare raw milk. Raw milk is usually used as raw milk. Examples of raw milk include cow's milk, sheep's milk, buffalo milk, goat's milk, etc., but cow's milk is commonly used. A mixture of two or more types of raw milk may also be used.
原料乳に清浄化処理を施してもよい。清浄化処理の後、通常、原料乳に標準化処理を施す。すなわち、原料乳の成分（例えば、脂肪、タンパク質等）を調整し、標準化する。標準化処理の後、原料乳に均質化処理を施してもよい。均質化処理は、例えば、ホモジナイザーを使用して実施できる。
The raw milk may be subjected to cleaning treatment. After the cleaning treatment, the raw milk is usually subjected to a standardization treatment. That is, the components (eg, fat, protein, etc.) of raw milk are adjusted and standardized. After the standardization process, the raw milk may be subjected to a homogenization process. The homogenization process can be performed using, for example, a homogenizer.
次いで、原料乳を加熱殺菌する。加熱殺菌は、例えば、低温長時間殺菌又は高温短時間殺菌により実施できる。低温長時間殺菌は、例えば、６３℃程度で３０分間加熱することにより実施できる。高温短時間殺菌は、例えば、７２℃程度で１５秒間加熱することにより実施できる。
Next, the raw milk is heat sterilized. Heat sterilization can be carried out, for example, by low-temperature long-time sterilization or high-temperature short-time sterilization. Low-temperature long-term sterilization can be carried out, for example, by heating at about 63° C. for 30 minutes. High-temperature short-time sterilization can be carried out, for example, by heating at about 72° C. for 15 seconds.
次いで、加熱殺菌された原料乳を冷却する。加熱殺菌された原料乳は、例えば、３０℃程度又は３５℃程度まで冷却される。
Next, the heat-sterilized raw milk is cooled. The heat-sterilized raw milk is cooled to, for example, about 30°C or 35°C.
次いで、冷却された原料乳に、乳酸菌スターター、青カビスターター及びレンネット（凝乳酵素）を添加する。乳酸菌スターターとしては、例えば、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｌａｃｔｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｃｒｅｍｏｒｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｕｒａｎｃｅ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｃｉｔｒｏｖｏｒｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｐａｒａｃｉｔｒｏｖｏｒｕｓ、Ｌｅｕｃｏｎｏｓｔｏｃ ｃｉｔｒｏｖｏｒｕｍ、Ｌｅｕｃｏｎｏｓｔｏｃ、ｄｅｘｔｒａｎｉｃｕｍ、Ｌｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｏｒｉｓ等を使用できる。１種の乳酸菌を単独で使用してもよいし、２種以上の乳酸菌を併用してもよい。青カビスターターとしては、例えば、青カビ（Ｐｅｎｉｃｉｌｌｉｕｍ ｒｏｑｕｅｆｏｒｔｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｇａｌａｕｃｕｍ）の胞子を使用できる。乳酸菌スターター、青カビスターター及びレンネットの添加順序は特に限定されない。乳酸菌スターター、青カビスターター及びレンネットの添加を同時に行ってもよいし、順次行ってもよい。また、乳酸菌スターター及び青カビスターターの添加の後、レンネットの添加を行ってもよい。また、乳酸菌スターター及びレンネットの添加の後、青カビスターターの添加を行ってもよい。レンネットの添加により、原料乳が固まり、凝乳が得られる。
Next, lactic acid bacteria starter, blue mold starter, and rennet (milk-clotting enzyme) are added to the cooled raw milk. Examples of lactic acid bacteria starters include Streptococcus lacts, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus, and Streptococcus thermophilus. ococcus durance, Streptococcus faecalis, Streptococcus citrovorus, Streptococcus paracitrovorus, Leuconostoc citrovorus um, Leuconostoc, dextranicum, Leuconostoc cremoris, etc. can be used. One type of lactic acid bacteria may be used alone, or two or more types of lactic acid bacteria may be used in combination. As the blue mold starter, for example, spores of blue mold (Penicillium roqueforti, Penicillium galaucum) can be used. The order of adding the lactic acid bacteria starter, blue mold starter, and rennet is not particularly limited. The lactic acid bacteria starter, blue mold starter, and rennet may be added simultaneously or sequentially. Further, rennet may be added after adding the lactic acid bacteria starter and the blue mold starter. Furthermore, after adding the lactic acid bacteria starter and rennet, the blue mold starter may be added. By adding rennet, raw milk solidifies and curdled milk is obtained.
青カビは、原料乳に添加せずに、成形前又は成形後のカードに添加してもよい。
Blue mold may be added to the curd before or after molding instead of adding it to the raw milk.
次いで、得られた凝乳からホエー（乳清）を除去し、カードを得る。
Next, whey is removed from the resulting curdled milk to obtain curd.
切断、モールド（型）への投入等によりカードを成形してもよい。成形後の形状は、例えば、円盤状、円柱状等である。
Cards may be formed by cutting, placing in a mold, etc. The shape after molding is, for example, a disk shape, a columnar shape, or the like.
チェダリング（すなわち、ブロック状にしたカードを反転させながら堆積と反転とを繰り返し、酸度を上昇させながらホエーの排出を促進させる処理）を実施してもよい。
Cheddaring (that is, a process of repeating stacking and inversion while inverting the block-shaped curd to increase the acidity and promote whey discharge) may be performed.
成形前又は成形後のカードに加塩処理を施してもよい。加塩処理は、例えば、カードを食塩水に浸漬することにより、又は、カードの表面に食塩をすり込むことにより、又は、成形前のカードに直接食塩（例えばドライソルト）を混ぜ込むことにより実施できる。
The card may be subjected to salting treatment before or after molding. Salting treatment can be carried out, for example, by immersing the curd in saline solution, by rubbing salt onto the surface of the curd, or by directly mixing salt (for example, dry salt) into the curd before molding.
加塩処理後、カードに乾燥処理を施してもよい。乾燥処理は常法に従って実施できる。
After the salting treatment, the curd may be subjected to a drying treatment. Drying treatment can be carried out according to conventional methods.
チーズ内部に青カビを生育させるために、カードに穿孔処理を施す。穿孔処理は、例えば、針又は細い棒をカードに突き刺すことにより実施できる。穿孔処理により、青カビの生育に必要な酸素をカード内部に供給することが可能となる。
The curd is perforated to allow blue mold to grow inside the cheese. The perforation process can be carried out, for example, by piercing the card with a needle or a thin rod. The perforation process makes it possible to supply the inside of the card with the oxygen necessary for the growth of blue mold.
以上のようにして、青カビを含むカードを準備できる。
As described above, cards containing blue mold can be prepared.
工程（ｂ）では、工程（ａ）で準備されたカードの表面に白カビを付着させる。
In step (b), mildew is attached to the surface of the card prepared in step (a).
白カビとしては、例えば、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｍｅｍｂｅｒｔｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｎｄｉｄｕｍ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｓｅｉｃｏｌｕｍ、Ｇｅｏｔｒｉｃｈｕｍ ｃａｎｄｉｄｕｍ等を使用できる。白カビは、１種を単独で使用してもよいし、２種以上を併用してもよい。カードの表面への白カビの付着は、白カビの胞子の分散液をカードの表面に噴霧することにより実施できる。カードの表面への白カビの付着量は、適宜調整できる。
As the white mold, for example, Penicillium camemberti, Penicillium candidum, Penicillium caseicolum, Geotrichum candidum, etc. can be used. One type of white mold may be used alone, or two or more types may be used in combination. Attachment of mildew to the surface of the card can be carried out by spraying a dispersion of mildew spores onto the surface of the card. The amount of mildew attached to the surface of the card can be adjusted as appropriate.
工程（ｃ）では、表面に白カビを付着させたカードを熟成させる。本発明において、「熟成」とは、カードを一定期間、特定の温度及び湿度で保蔵することにより、各種の酵素が働き、目的とするチーズに特有の組織及び風味がつくられる工程を指し、熟成の条件は、チーズの種類によって異なる。
In step (c), the card with white mold attached to its surface is aged. In the present invention, "ripening" refers to the process of storing curd at a specific temperature and humidity for a certain period of time, allowing various enzymes to work and creating the structure and flavor unique to the desired cheese. The conditions vary depending on the type of cheese.
工程（ｃ）における熟成は、低酸素環境での熟成を含む。工程（ｃ）は、例えば、次のようにして実施できる。
Aging in step (c) includes aging in a low oxygen environment. Step (c) can be carried out, for example, as follows.
まず、一次熟成を実施する。一次熟成では、白カビが生育してカードの表面に白カビ層が形成されるまで、表面に白カビを付着させたカードを一般的な白カビチーズと同様の条件で熟成させる。但し、一次熟成の目的は、白カビの生育に限定されるものではない。カード内部において青かびを生育させることも、一次熟成の目的に包含される。一次熟成を実施する際の好ましい条件は、次の通りである。温度は、好ましくは３～２５℃、より好ましくは８～２０℃である。湿度は、好ましくは７０～１００％、より好ましくは８０～１００％である。熟成時の雰囲気は、好ましくは大気雰囲気である。熟成期間は、好ましくは３日以上２０日以下、より好ましくは５日以上１４日以下である。
First, primary ripening is performed. In the primary ripening, the curd with the white mold attached to the surface is aged under the same conditions as general white mold cheese until the white mold grows and a white mold layer is formed on the surface of the curd. However, the purpose of primary ripening is not limited to the growth of white mold. The purpose of primary ripening also includes growing blue mold inside the card. Preferred conditions for carrying out primary ripening are as follows. The temperature is preferably 3-25°C, more preferably 8-20°C. The humidity is preferably 70-100%, more preferably 80-100%. The atmosphere during ripening is preferably an atmospheric atmosphere. The aging period is preferably 3 days or more and 20 days or less, more preferably 5 days or more and 14 days or less.
一次熟成の後、二次熟成を実施する。二次熟成は、低酸素環境で実施する。すなわち、二次熟成は、低酸素環境での熟成である。「低酸素環境」は、熟成時の雰囲気中の酸素濃度（体積基準）が１５％以下であることを意味する。下限はゼロである。二次熟成を実施する際の好ましい条件は、次の通りである。温度は、好ましくは３～２０℃、より好ましくは６～１８℃である。湿度は、好ましくは７０～１００％、より好ましくは８０～１００％である。酸素濃度は、好ましくは０～１５％、より好ましくは０～１４％、より一層好ましくはが０～１０％である。熟成期間は、好ましくは１日以上３０日以下、より好ましくは２日以上２５日以下、より一層好ましくは３日以上２１日以下、より一層好ましくは４日以上２１日以下である。
After the first ripening, the second ripening is carried out. Secondary ripening is carried out in a low oxygen environment. That is, secondary ripening is aging in a low oxygen environment. "Low oxygen environment" means that the oxygen concentration (volume basis) in the atmosphere during ripening is 15% or less. The lower limit is zero. Preferred conditions for carrying out secondary ripening are as follows. The temperature is preferably 3-20°C, more preferably 6-18°C. The humidity is preferably 70-100%, more preferably 80-100%. The oxygen concentration is preferably 0 to 15%, more preferably 0 to 14%, even more preferably 0 to 10%. The aging period is preferably 1 day or more and 30 days or less, more preferably 2 days or more and 25 days or less, even more preferably 3 days or more and 21 days or less, even more preferably 4 days or more and 21 days or less.
低酸素環境での熟成は、酸素が不活性ガス等のガスで置換された容器内又は室内においてカードを熟成させることにより、実施することができる。カードの管理のしやすさから、低酸素環境での熟成は、カードをガスバリア性容器に収容した状態で実施することが好ましい。この場合、ガスバリア性容器を密封すること、ガスバリア性容器内に脱酸素剤を存在させること、及び、ガスバリア性容器内の空気を不活性ガスで置換することから選択される１種以上の手段により、ガスバリア性容器内の環境を低酸素環境とすることができる。ガスバリア性容器は、酸素の透過を抑制し、容器内の環境を低酸素環境とすることができればよく、完全なガスバリア性を有していなくてもよい。ガスバリア性容器としては、例えば、プラスチック製容器、金属製容器、ガラス製容器等を使用できる。プラスチック製容器の材質としては、例えば、ポリエチレン、ポリプロピレン、ポリ塩化ビニリデン、エチレンビニルアルコール共重合体、ポリアクリルニトリル、ナイロン等が挙げられる。カードをガスバリア性容器に収容し、ガスバリア性容器を密封して熟成する場合、カビが容器内の酸素を消費することにより、一定時間経過後、容器内は低酸素環境となる。カードをガスバリア性容器に収容し、ガスバリア性容器内に脱酸素剤を存在させて熟成する場合、脱酸素剤が容器内の酸素を吸収することにより、及び、カビが容器内の酸素を消費することにより、一定時間経過後、容器内は低酸素環境となる。カードをガスバリア性容器に収容し、ガスバリア性容器内の空気を不活性ガスで置換して熟成する場合、不活性ガスでの置換より、容器内は低酸素環境となる。不活性ガスで置換されなかった酸素が容器内に残存する場合、カビが容器内の酸素を消費することにより、一定時間経過後、容器内は低酸素環境となる。不活性ガスとしては、窒素ガス、炭酸ガス、アルゴンガス等を使用できる。ガスバリア性容器に収容されるカードは、個包装されていないものであってもよいし、個包装されたものであってもよい。
Aging in a low-oxygen environment can be carried out by aging the curd in a container or room where oxygen has been replaced with a gas such as an inert gas. From the viewpoint of ease of management of the curd, it is preferable to perform aging in a low oxygen environment with the curd housed in a gas barrier container. In this case, one or more means selected from sealing the gas barrier container, providing an oxygen scavenger in the gas barrier container, and replacing the air in the gas barrier container with an inert gas. , the environment inside the gas barrier container can be made into a low oxygen environment. The gas barrier container does not need to have perfect gas barrier properties as long as it can suppress oxygen permeation and make the environment inside the container a low-oxygen environment. As the gas barrier container, for example, a plastic container, a metal container, a glass container, etc. can be used. Examples of the material for the plastic container include polyethylene, polypropylene, polyvinylidene chloride, ethylene vinyl alcohol copolymer, polyacrylonitrile, and nylon. When the curd is stored in a gas barrier container and the gas barrier container is sealed for ripening, the mold consumes the oxygen in the container, resulting in a low oxygen environment within the container after a certain period of time. When curd is stored in a gas barrier container and aged with an oxygen absorber present in the gas barrier container, the oxygen absorber absorbs oxygen in the container and mold consumes the oxygen in the container. As a result, after a certain period of time has elapsed, the inside of the container becomes a low oxygen environment. When curds are stored in a gas barrier container and aged by replacing the air in the gas barrier container with an inert gas, the inside of the container becomes a low oxygen environment due to the replacement with the inert gas. If oxygen that has not been replaced with inert gas remains in the container, the mold will consume the oxygen in the container, and after a certain period of time, the inside of the container will become a low-oxygen environment. As the inert gas, nitrogen gas, carbon dioxide gas, argon gas, etc. can be used. The cards housed in the gas barrier container may be unwrapped or individually wrapped.
低酸素環境での熟成は、個包装されていないカードに対して実施してもよいし、個包装されたカードに対して実施してもよい。低酸素環境での熟成は、個包装されていないカードに対して実施した後、当該カードを個包装してさらに実施してもよい。
Aging in a low-oxygen environment may be performed on cards that are not individually wrapped, or may be performed on cards that are individually wrapped. Aging in a low-oxygen environment may be carried out on cards that are not individually wrapped, and then further carried out after the cards are individually wrapped.
低酸素環境での熟成を、個包装されたカードに対して実施する場合、カードの個包装は、一次熟成の後、かつ、二次熟成の前に実施してもよいし、二次熟成の間に実施してもよい。個包装は、カード（例えば、円盤状、円柱状、立方体、長方体等のカード）に対して実施してもよいし、カードを複数（例えば、２個、３個、４個、６個、８個、１０個、１２個等）のポーションに切り分けて得られるカード断片に対して実施してもよい。個包装により、カード又はカード断片と周囲雰囲気（例えば、大気雰囲気）との接触が抑制されるため、低酸素環境での熟成が可能となる。低酸素環境での熟成は、個包装されたカードをガスバリア性容器に収容し、ガスバリア性容器内の環境を低酸素環境として実施してもよい。個包装には、食品包装用途に通常使用される包装材、例えば、プラスチック製フィルム、包材紙等を使用できる。カードと周囲雰囲気との接触を効果的に抑制する観点から、個包装に使用される包装材は、ガスバリア性を有することが好ましい。包装材は、酸素の透過を抑制することができればよく、完全なガスバリア性を有していなくてもよい。特に、低酸素環境での熟成を、個包装されたカードをガスバリア性容器に収容し、ガスバリア性容器内の環境を低酸素環境として実施する場合、包装材は、完全なガスバリア性を有していなくてもよい。ガスバリア性包装材としては、例えば、プラスチック製フィルム等を使用できる。プラスチック製フィルムの材質としては、例えば、ポリエチレン、ポリプロピレン、ポリ塩化ビニリデン、エチレンビニルアルコール共重合体、ポリアクリルニトリル、ナイロン等が挙げられる。個包装は、通常の個包装と同様の条件で行えばよく、通常の個包装に使用される包装機を使用して実施できる。
When ripening in a low-oxygen environment is performed on individually wrapped cards, the individual wrapping of the cards may be carried out after the primary ripening and before the secondary ripening, or after the secondary ripening. It may be carried out in between. Individual packaging may be carried out for cards (for example, disc-shaped, cylindrical, cubic, rectangular, etc. cards), or for multiple cards (for example, 2, 3, 4, 6, etc.). , 8, 10, 12, etc.) may be performed on card fragments obtained by cutting into portions. Individual packaging suppresses contact between the cards or card fragments and the surrounding atmosphere (eg, atmospheric atmosphere), thereby allowing ripening in a low-oxygen environment. Aging in a low-oxygen environment may be carried out by accommodating individually wrapped cards in a gas-barrier container and making the environment inside the gas-barrier container a low-oxygen environment. For individual packaging, packaging materials commonly used for food packaging, such as plastic films and wrapping paper, can be used. From the viewpoint of effectively suppressing contact between the card and the surrounding atmosphere, the packaging material used for individual packaging preferably has gas barrier properties. The packaging material does not need to have perfect gas barrier properties as long as it can suppress oxygen permeation. In particular, when aging in a low-oxygen environment is performed by placing individually wrapped cards in a gas-barrier container and making the environment inside the gas-barrier container a low-oxygen environment, the packaging material must have perfect gas barrier properties. You don't have to. As the gas barrier packaging material, for example, a plastic film or the like can be used. Examples of the material for the plastic film include polyethylene, polypropylene, polyvinylidene chloride, ethylene vinyl alcohol copolymer, polyacrylonitrile, and nylon. Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging.
低酸素環境での熟成を、個包装されていないカードに対して実施する場合、工程（ｃ）の後に個包装を実施してもよい。個包装は、ホールチーズに対して実施してもよいし、ポーションチーズに対して実施してもよい。個包装をポーションチーズに対して実施する場合、工程（ｃ）の後に、ホールチーズを複数（例えば、２個、３個、４個、６個、８個、１０個、１２個等）のポーションに切り分けてポーションチーズを得ればよい。個包装により、チーズの品質変化を防止できるとともに、喫食時の取り扱いやすさが向上する。個包装には、食品包装用途に通常使用される包装材、例えば、プラスチック製フィルム、包材紙等を使用できる。個包装は、通常の個包装と同様の条件で行えばよく、通常の個包装に使用される包装機を使用して実施できる。ポーションチーズを個包装する場合、開封時にポーションカット切断面と包装材との剥がれをより良好にするに、ゼラチン等のゲル化剤を塗布した包装材を使用するとよい。ポーションチーズの個包装は、切断面に包装材が密着するように包装すること等、通常のポーションカット品の個包装と同様の条件で行えばよく、通常のポーションカット品の個包装に使用される包装機を使用して実施できる。
When aging in a low oxygen environment is performed on cards that are not individually wrapped, individual packaging may be performed after step (c). Individual packaging may be applied to whole cheeses or portioned cheeses. When individual packaging is performed on portioned cheese, after step (c), the whole cheese is packaged into multiple (for example, 2, 3, 4, 6, 8, 10, 12, etc.) portions. Just cut it into pieces to get portioned cheese. Individual packaging prevents changes in cheese quality and improves ease of handling when eating. For individual packaging, packaging materials commonly used for food packaging, such as plastic films and wrapping paper, can be used. Individual packaging may be performed under the same conditions as normal individual packaging, and can be carried out using a packaging machine used for normal individual packaging. When individually packaging portioned cheese, it is preferable to use a packaging material coated with a gelling agent such as gelatin in order to better prevent the portion cut surface from peeling off from the packaging material upon opening. Individual packaging of portioned cheese can be done under the same conditions as for individual packaging of regular portion-cut products, such as packaging so that the packaging material is in close contact with the cut surface. This can be done using a packaging machine.
工程（ｃ）の後に殺菌処理を行ってもよい。殺菌処理は、密封容器に収容されたチーズ又は個包装されたチーズを加熱殺菌する処理である。工程（ｃ）の後に個包装を実施する場合、殺菌処理は、個包装の後に実施することが好ましい。低酸素環境での熟成を、個包装されていないカードに対して実施する場合、工程（ｃ）の後に、チーズの密封容器への収容又は個包装を実施し、密封容器への収容又は個包装の後に、殺菌処理することが好ましい。殺菌処理の条件としては公知の条件を利用できる。低酸素環境での熟成を、個包装されたカードに対して実施する場合、工程（ｃ）の後に、そのまま、殺菌処理を実施できる。殺菌処理は、例えば、中心温度が８０℃以上となるような温度で実施できる。当該温度での保持時間は、例えば１０分間以上、好ましくは２０分間以上である。工程（ｃ）の後、ホールチーズ（例えば、円盤状、円柱状、立方体、長方体等のチーズ）をそのまま密封容器に収容して殺菌処理を実施してもよいし、ホールチーズを適当な個数（例えば２個、３個、４個、６個、８個、１０個、１２個等）に切り分けて得られるポーションチーズを密封容器に収容して殺菌処理を実施してもよい。ホールチーズ又はポーションチーズをフィルム、包材紙等の包装材により個包装して殺菌処理を実施してもよい。殺菌処理に使用される密封容器としては、例えば、金属缶、アルミパウチ、ポリプロピレン等のプラスチック製容器等が挙げられる。殺菌処理は、レトルト処理（加圧加熱殺菌処理）であってもよい。レトルト処理の条件としては公知の条件を採用できる。
Sterilization treatment may be performed after step (c). Sterilization is a process of heating and sterilizing cheese housed in a sealed container or individually packaged cheese. When individual packaging is performed after step (c), sterilization treatment is preferably performed after individual packaging. When ripening in a low oxygen environment is carried out on curds that are not individually wrapped, after step (c), the cheese is placed in a sealed container or individually wrapped, and then the cheese is placed in a sealed container or individually wrapped. After that, it is preferable to perform a sterilization treatment. Known conditions can be used as the conditions for the sterilization treatment. When aging in a low oxygen environment is performed on individually wrapped cards, sterilization treatment can be performed directly after step (c). The sterilization treatment can be carried out, for example, at a temperature such that the center temperature is 80° C. or higher. The holding time at this temperature is, for example, 10 minutes or more, preferably 20 minutes or more. After step (c), the whole cheese (for example, disk-shaped, cylindrical, cubic, rectangular, etc. cheese) may be directly stored in a sealed container and sterilized, or the whole cheese may be sterilized in an appropriate manner. Portions of cheese obtained by cutting into pieces (for example, 2, 3, 4, 6, 8, 10, 12, etc.) may be stored in a sealed container and sterilized. Whole cheese or portioned cheese may be individually packaged using a packaging material such as a film or wrapping paper, and then sterilized. Examples of sealed containers used for sterilization include metal cans, aluminum pouches, and containers made of plastic such as polypropylene. The sterilization treatment may be retort treatment (pressurized heat sterilization treatment). Known conditions can be employed as the conditions for the retort treatment.
〔実施例１〕
（１）チーズの製造
原料乳１０ｋｇを７２℃で１５秒間殺菌した後、賦活した乳酸菌スターターを重量比２％で、青カビスターターを重量比０．００１％で、レンネットを重量比０．０２％で添加して乳を凝固させた。凝乳からホエー（乳清）を除去し、型詰めした後、２２％食塩溶液のブラインに浸して青カビを含むカードを得た。得られたカードに穿孔処理を施し、表面に白カビ（Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｍｅｍｂｅｒｔｉ）の胞子の分散液を噴霧した後、一次熟成（高温熟成）させた。一次熟成は、温度：１０℃、湿度：９０％、熟成時の雰囲気：大気雰囲気、熟成期間：１４日間の条件で実施した。一次熟成の後のカードを、酸素バリア性の高いエチレンビニルアルコール共重合体（ＥＶＯＨ）層を含む容器（径：１００ｍｍ径，高さ：３１ｍｍ）に収容し、容器を樹脂シートで密封し、二次熟成（低温熟成）を実施した。二次熟成は、温度：７℃、湿度：９０％、熟成時の雰囲気：低酸素雰囲気、熟成期間：所定期間（１日間、４日間、７日間、１４日間、３０日間）の条件で実施した。なお、所定期間経過後の容器内の酸素濃度は全て１．０％未満（ほぼ０％）であった。以上のようにして、表皮が白カビで覆われており、内部に青カビが含まれているチーズを製造した。 [Example 1]
(1) Production of cheese After sterilizing 10 kg of raw milk at 72°C for 15 seconds, the activated lactic acid bacteria starter was added at a weight ratio of 2%, the blue mold starter was added at a weight ratio of 0.001%, and the rennet was added at a weight ratio of 0.02%. was added to curdle the milk. After removing the whey from the curds and molding them, they were soaked in brine of 22% saline solution to obtain curds containing blue mold. The resulting card was subjected to perforation treatment, and a dispersion of white mold (Penicillium camemberti) spores was sprayed onto the surface, followed by primary aging (high temperature aging). The primary aging was carried out under the following conditions: temperature: 10° C., humidity: 90%, atmosphere during aging: air atmosphere, aging period: 14 days. The curd after primary ripening is placed in a container (diameter: 100 mm, height: 31 mm) containing an ethylene vinyl alcohol copolymer (EVOH) layer with high oxygen barrier properties, the container is sealed with a resin sheet, and Next ripening (low temperature ripening) was carried out. Secondary aging was carried out under the following conditions: temperature: 7°C, humidity: 90%, atmosphere during aging: low oxygen atmosphere, aging period: specified period (1 day, 4 days, 7 days, 14 days, 30 days). . Note that the oxygen concentration in the containers after the predetermined period of time was all less than 1.0% (almost 0%). As described above, a cheese whose skin was covered with white mold and whose interior contained blue mold was produced.
（１）チーズの製造
原料乳１０ｋｇを７２℃で１５秒間殺菌した後、賦活した乳酸菌スターターを重量比２％で、青カビスターターを重量比０．００１％で、レンネットを重量比０．０２％で添加して乳を凝固させた。凝乳からホエー（乳清）を除去し、型詰めした後、２２％食塩溶液のブラインに浸して青カビを含むカードを得た。得られたカードに穿孔処理を施し、表面に白カビ（Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｍｅｍｂｅｒｔｉ）の胞子の分散液を噴霧した後、一次熟成（高温熟成）させた。一次熟成は、温度：１０℃、湿度：９０％、熟成時の雰囲気：大気雰囲気、熟成期間：１４日間の条件で実施した。一次熟成の後のカードを、酸素バリア性の高いエチレンビニルアルコール共重合体（ＥＶＯＨ）層を含む容器（径：１００ｍｍ径，高さ：３１ｍｍ）に収容し、容器を樹脂シートで密封し、二次熟成（低温熟成）を実施した。二次熟成は、温度：７℃、湿度：９０％、熟成時の雰囲気：低酸素雰囲気、熟成期間：所定期間（１日間、４日間、７日間、１４日間、３０日間）の条件で実施した。なお、所定期間経過後の容器内の酸素濃度は全て１．０％未満（ほぼ０％）であった。以上のようにして、表皮が白カビで覆われており、内部に青カビが含まれているチーズを製造した。 [Example 1]
(1) Production of cheese After sterilizing 10 kg of raw milk at 72°C for 15 seconds, the activated lactic acid bacteria starter was added at a weight ratio of 2%, the blue mold starter was added at a weight ratio of 0.001%, and the rennet was added at a weight ratio of 0.02%. was added to curdle the milk. After removing the whey from the curds and molding them, they were soaked in brine of 22% saline solution to obtain curds containing blue mold. The resulting card was subjected to perforation treatment, and a dispersion of white mold (Penicillium camemberti) spores was sprayed onto the surface, followed by primary aging (high temperature aging). The primary aging was carried out under the following conditions: temperature: 10° C., humidity: 90%, atmosphere during aging: air atmosphere, aging period: 14 days. The curd after primary ripening is placed in a container (diameter: 100 mm, height: 31 mm) containing an ethylene vinyl alcohol copolymer (EVOH) layer with high oxygen barrier properties, the container is sealed with a resin sheet, and Next ripening (low temperature ripening) was carried out. Secondary aging was carried out under the following conditions: temperature: 7°C, humidity: 90%, atmosphere during aging: low oxygen atmosphere, aging period: specified period (1 day, 4 days, 7 days, 14 days, 30 days). . Note that the oxygen concentration in the containers after the predetermined period of time was all less than 1.0% (almost 0%). As described above, a cheese whose skin was covered with white mold and whose interior contained blue mold was produced.
（２）官能評価
７名のチーズ業務経験者（いずれも経験年数１年以上）により、上記（１）で得られた二次熟成後のチーズの官能評価を実施した。官能評価の基準は、以下の通りである。官能評価の結果を表１に示す。 (2) Sensory evaluation A sensory evaluation of the second-ripened cheese obtained in (1) above was carried out by seven people with experience in the cheese business (all with 1 year or more of experience). The criteria for sensory evaluation are as follows. The results of the sensory evaluation are shown in Table 1.
７名のチーズ業務経験者（いずれも経験年数１年以上）により、上記（１）で得られた二次熟成後のチーズの官能評価を実施した。官能評価の基準は、以下の通りである。官能評価の結果を表１に示す。 (2) Sensory evaluation A sensory evaluation of the second-ripened cheese obtained in (1) above was carried out by seven people with experience in the cheese business (all with 1 year or more of experience). The criteria for sensory evaluation are as follows. The results of the sensory evaluation are shown in Table 1.
［独特の呈味の評価基準］
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い
７：非常に強い [Evaluation criteria for unique taste]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong 7: Very strong
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い
７：非常に強い [Evaluation criteria for unique taste]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong 7: Very strong
［アンモニア臭の評価基準］
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い
７：非常に強い [Ammonia odor evaluation criteria]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong 7: Very strong
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い
７：非常に強い [Ammonia odor evaluation criteria]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong 7: Very strong
［コクの評価基準］
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い [Body evaluation criteria]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong
１：非常に弱い
２：弱い
３：やや弱い
４：適度
５：やや強い
６：強い [Body evaluation criteria]
1: Very weak 2: Weak 3: Somewhat weak 4: Moderate 5: Somewhat strong 6: Strong
［総合評価の基準］
１：非常に好ましくない
２：好ましくない
３：可もなく不可もなく
４：やや好ましい
５：好ましい
６：非常に好ましい
７：最高に好ましい [Criteria for comprehensive evaluation]
1: Very unfavorable 2: Unfavorable 3: Fair to fair 4: Somewhat favorable 5: Favorable 6: Very favorable 7: Highly favorable
１：非常に好ましくない
２：好ましくない
３：可もなく不可もなく
４：やや好ましい
５：好ましい
６：非常に好ましい
７：最高に好ましい [Criteria for comprehensive evaluation]
1: Very unfavorable 2: Unfavorable 3: Fair to fair 4: Somewhat favorable 5: Favorable 6: Very favorable 7: Highly favorable
（３）遊離アミノ酸及びアンモニアの定量分析
上記（１）で得られた二次熟成後のチーズ ５ｇに、０．２Ｍクエン酸ナトリウムバッファー ４５．５ｇを添加し、ホモジナイザーで５分間粉砕した後、１００００ｒｐｍで５分間遠心分離した。得られた遠心上清に７．５％（ｗ／ｖ）スルフォサリチル酸溶液を混合し、濾過精度０．２μｍのフィルターで濾過し、タンパク質を除去した。その後、アミノ酸分析計（日立社製高速アミノ酸分析計Ｌ－８８００）を使用して、遊離グルタミン酸（Ｇｌｕ）、遊離アラニン（Ａｌａ）、遊離イソロイシン（Ｉｌｅ）、遊離セリン（Ｓｅｒ）、遊離グルタミン（Ｇｌｎ）、遊離プロリン（Ｐｒｏ）及び遊離グリシン（Ｇｌｙ）及びアンモニアを定量した。また、定量結果に基づいて、アンモニア（ＮＨ３）の含有量に対する遊離グルタミン酸（Ｇｌｕ）の含有量、遊離アラニン（Ａｌａ）の含有量及び遊離イソロイシン（Ｉｌｅ）の含有量の比をそれぞれ質量比で算出した。結果を表１に示す。 (3) Quantitative analysis of free amino acids and ammonia To 5 g of the second-ripened cheese obtained in (1) above, 45.5 g of 0.2 M sodium citrate buffer was added, and after pulverizing with a homogenizer for 5 minutes, the mixture was pulverized at 10,000 rpm. The mixture was centrifuged for 5 minutes. A 7.5% (w/v) sulfosalicylic acid solution was mixed with the obtained centrifugation supernatant, and the mixture was filtered through a filter with a filtration accuracy of 0.2 μm to remove proteins. Then, using an amino acid analyzer (Hitachi High-speed Amino Acid Analyzer L-8800), free glutamic acid (Glu), free alanine (Ala), free isoleucine (Ile), free serine (Ser), and free glutamine (Gln) were analyzed. ), free proline (Pro) and free glycine (Gly), and ammonia were quantified. In addition, based on the quantitative results, the ratio of the content of free glutamic acid (Glu), the content of free alanine (Ala), and the content of free isoleucine (Ile) to the content of ammonia (NH 3 ) was determined by mass ratio. Calculated. The results are shown in Table 1.
上記（１）で得られた二次熟成後のチーズ ５ｇに、０．２Ｍクエン酸ナトリウムバッファー ４５．５ｇを添加し、ホモジナイザーで５分間粉砕した後、１００００ｒｐｍで５分間遠心分離した。得られた遠心上清に７．５％（ｗ／ｖ）スルフォサリチル酸溶液を混合し、濾過精度０．２μｍのフィルターで濾過し、タンパク質を除去した。その後、アミノ酸分析計（日立社製高速アミノ酸分析計Ｌ－８８００）を使用して、遊離グルタミン酸（Ｇｌｕ）、遊離アラニン（Ａｌａ）、遊離イソロイシン（Ｉｌｅ）、遊離セリン（Ｓｅｒ）、遊離グルタミン（Ｇｌｎ）、遊離プロリン（Ｐｒｏ）及び遊離グリシン（Ｇｌｙ）及びアンモニアを定量した。また、定量結果に基づいて、アンモニア（ＮＨ３）の含有量に対する遊離グルタミン酸（Ｇｌｕ）の含有量、遊離アラニン（Ａｌａ）の含有量及び遊離イソロイシン（Ｉｌｅ）の含有量の比をそれぞれ質量比で算出した。結果を表１に示す。 (3) Quantitative analysis of free amino acids and ammonia To 5 g of the second-ripened cheese obtained in (1) above, 45.5 g of 0.2 M sodium citrate buffer was added, and after pulverizing with a homogenizer for 5 minutes, the mixture was pulverized at 10,000 rpm. The mixture was centrifuged for 5 minutes. A 7.5% (w/v) sulfosalicylic acid solution was mixed with the obtained centrifugation supernatant, and the mixture was filtered through a filter with a filtration accuracy of 0.2 μm to remove proteins. Then, using an amino acid analyzer (Hitachi High-speed Amino Acid Analyzer L-8800), free glutamic acid (Glu), free alanine (Ala), free isoleucine (Ile), free serine (Ser), and free glutamine (Gln) were analyzed. ), free proline (Pro) and free glycine (Gly), and ammonia were quantified. In addition, based on the quantitative results, the ratio of the content of free glutamic acid (Glu), the content of free alanine (Ala), and the content of free isoleucine (Ile) to the content of ammonia (NH 3 ) was determined by mass ratio. Calculated. The results are shown in Table 1.
（４）香気成分の定量分析
（４－１）試料の調製
上記（１）で得られた二次熟成後のチーズを細砕化し、細砕化したチーズ １ｇに、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）を添加し、２０ｍＬのバイアル瓶に収容して密閉し、試料入りのバイアル瓶を得た。 (4) Quantitative analysis of aroma components (4-1) Preparation of sample The cheese after secondary ripening obtained in (1) above was crushed, and 1 g of the crushed cheese was mixed with an internal standard substance (cyclooctanol 0 .25 ppm) was added, and the sample was placed in a 20 mL vial and sealed to obtain a vial containing a sample.
（４－１）試料の調製
上記（１）で得られた二次熟成後のチーズを細砕化し、細砕化したチーズ １ｇに、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）を添加し、２０ｍＬのバイアル瓶に収容して密閉し、試料入りのバイアル瓶を得た。 (4) Quantitative analysis of aroma components (4-1) Preparation of sample The cheese after secondary ripening obtained in (1) above was crushed, and 1 g of the crushed cheese was mixed with an internal standard substance (cyclooctanol 0 .25 ppm) was added, and the sample was placed in a 20 mL vial and sealed to obtain a vial containing a sample.
（４－２）固相マイクロ抽出
試料入りのバイアル瓶をオートサンプラーＭＰＳ（ＧＥＲＳＴＥＬ社製）にセットし、固相マイクロ抽出により各バイアル瓶中の香気成分を捕集した。固相マイクロ抽出としては、ヘッドスペース固相マイクロ抽出（ＨＳ－ＳＰＭＥ）を採用した。具体的には、バイアル瓶をアジテータモジュールで攪拌しながら６０℃で５分間温めた後、捕集剤であるＳＰＭＥ（Ｓｏｌｉｄ ｐｈａｓｅ Ｍｉｃｒｏ Ｅｘｔｒａｃｔｉｏｎ）（Ｓｕｐｅｌｃｏ社製 ＳＰＭＥ Ｆｉｂｅｒ Ａｓｓｅｍｂｌｙ ５０／３０μｍ ＤＶＢ／ＣＡＲ／ＰＤＭＳ，Ｓｔａｂｌｅｆｌｅｘ ２４Ｇａ Ａｕｔｏｓａｍｐｌｅｒ，３ｐｋ（Ｇｒａｙ），ファイバー長 ２ｃｍ）をバイアル瓶に差し込み、４０分間、バイアル瓶内の密閉空間に存在する香気成分をＳＰＭＥに吸着させた。なお、使用したＳＰＭＥは、ジビニルベンゼン／カルボキセン／ポリジメチルシロキサン（ＤＶＢ／ＣＡＲ／ＰＤＭＳ）コーティングを有するＳＰＭＥファイバーアセンブリーである。 (4-2) Solid-phase microextraction The vial containing the sample was set in an autosampler MPS (manufactured by GERSTEL), and the aroma components in each vial were collected by solid-phase microextraction. Headspace solid phase microextraction (HS-SPME) was employed as the solid phase microextraction. Specifically, the vial was heated at 60° C. for 5 minutes while stirring with an agitator module, and then the collection agent SPME (Solid phase Micro Extraction) (SPME Fiber Assembly 50/30 μm DVB/CAR/PDMS manufactured by Supelco) was heated. , Stableflex 24Ga Autosampler, 3pk (Gray), fiber length 2cm) was inserted into the vial, and the aroma components present in the closed space inside the vial were adsorbed onto SPME for 40 minutes. The SPME used was a SPME fiber assembly with a divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) coating.
試料入りのバイアル瓶をオートサンプラーＭＰＳ（ＧＥＲＳＴＥＬ社製）にセットし、固相マイクロ抽出により各バイアル瓶中の香気成分を捕集した。固相マイクロ抽出としては、ヘッドスペース固相マイクロ抽出（ＨＳ－ＳＰＭＥ）を採用した。具体的には、バイアル瓶をアジテータモジュールで攪拌しながら６０℃で５分間温めた後、捕集剤であるＳＰＭＥ（Ｓｏｌｉｄ ｐｈａｓｅ Ｍｉｃｒｏ Ｅｘｔｒａｃｔｉｏｎ）（Ｓｕｐｅｌｃｏ社製 ＳＰＭＥ Ｆｉｂｅｒ Ａｓｓｅｍｂｌｙ ５０／３０μｍ ＤＶＢ／ＣＡＲ／ＰＤＭＳ，Ｓｔａｂｌｅｆｌｅｘ ２４Ｇａ Ａｕｔｏｓａｍｐｌｅｒ，３ｐｋ（Ｇｒａｙ），ファイバー長 ２ｃｍ）をバイアル瓶に差し込み、４０分間、バイアル瓶内の密閉空間に存在する香気成分をＳＰＭＥに吸着させた。なお、使用したＳＰＭＥは、ジビニルベンゼン／カルボキセン／ポリジメチルシロキサン（ＤＶＢ／ＣＡＲ／ＰＤＭＳ）コーティングを有するＳＰＭＥファイバーアセンブリーである。 (4-2) Solid-phase microextraction The vial containing the sample was set in an autosampler MPS (manufactured by GERSTEL), and the aroma components in each vial were collected by solid-phase microextraction. Headspace solid phase microextraction (HS-SPME) was employed as the solid phase microextraction. Specifically, the vial was heated at 60° C. for 5 minutes while stirring with an agitator module, and then the collection agent SPME (Solid phase Micro Extraction) (SPME Fiber Assembly 50/30 μm DVB/CAR/PDMS manufactured by Supelco) was heated. , Stableflex 24Ga Autosampler, 3pk (Gray), fiber length 2cm) was inserted into the vial, and the aroma components present in the closed space inside the vial were adsorbed onto SPME for 40 minutes. The SPME used was a SPME fiber assembly with a divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) coating.
（４－３）ガスクロマトグラフ飛行時間型質量分析（ＧＣ－ＴＯＦＭＳ）
ＳＰＭＥに吸着させた香気成分をＧＣ－ＴＯＦＭＳ法により分析した。ＧＣ－ＴＯＦＭＳ法の条件は、以下の通りである。 (4-3) Gas chromatograph time-of-flight mass spectrometry (GC-TOFMS)
The aroma components adsorbed on SPME were analyzed by GC-TOFMS method. The conditions for the GC-TOFMS method are as follows.
ＳＰＭＥに吸着させた香気成分をＧＣ－ＴＯＦＭＳ法により分析した。ＧＣ－ＴＯＦＭＳ法の条件は、以下の通りである。 (4-3) Gas chromatograph time-of-flight mass spectrometry (GC-TOFMS)
The aroma components adsorbed on SPME were analyzed by GC-TOFMS method. The conditions for the GC-TOFMS method are as follows.
＜ＧＣ条件＞
測定機器：Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製のＡｇｉｌｅｎｔ ８８９０ＧＣ Ｓｙｓｔｅｍ
カラム：ＧＬサイエンス社製のＩｎｅｒｔＣａｐ Ｐｕｒｅ－ＷＡＸ（０．２５ｍｍ×０．２５μｍ×３０Ｍ）
注入法：スプリット注入（スプリット比＝１：１０又は１：１００、ノルフラネオールに関する分析ではスプリット比＝１：１０を採用）
キャリア：Ｈｅガス（ガス流量：１．０ｍＬ／分）
温度条件：香気成分をインジェクションした時点から、カラム温度を４０℃で５分間保持した後、毎分１５℃ずつ２５０℃までカラム温度を上昇させ、２５０℃到達時点から２５０℃で１０分間保持した。 <GC conditions>
Measuring equipment: Agilent 8890GC System manufactured by Agilent Technologies
Column: InertCap Pure-WAX (0.25mm x 0.25μm x 30M) manufactured by GL Science
Injection method: Split injection (split ratio = 1:10 or 1:100, split ratio = 1:10 was adopted for analysis regarding norfuraneol)
Carrier: He gas (gas flow rate: 1.0mL/min)
Temperature conditions: From the time when the aroma component was injected, the column temperature was held at 40°C for 5 minutes, then the column temperature was increased to 250°C at a rate of 15°C per minute, and after reaching 250°C, it was held at 250°C for 10 minutes.
測定機器：Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製のＡｇｉｌｅｎｔ ８８９０ＧＣ Ｓｙｓｔｅｍ
カラム：ＧＬサイエンス社製のＩｎｅｒｔＣａｐ Ｐｕｒｅ－ＷＡＸ（０．２５ｍｍ×０．２５μｍ×３０Ｍ）
注入法：スプリット注入（スプリット比＝１：１０又は１：１００、ノルフラネオールに関する分析ではスプリット比＝１：１０を採用）
キャリア：Ｈｅガス（ガス流量：１．０ｍＬ／分）
温度条件：香気成分をインジェクションした時点から、カラム温度を４０℃で５分間保持した後、毎分１５℃ずつ２５０℃までカラム温度を上昇させ、２５０℃到達時点から２５０℃で１０分間保持した。 <GC conditions>
Measuring equipment: Agilent 8890GC System manufactured by Agilent Technologies
Column: InertCap Pure-WAX (0.25mm x 0.25μm x 30M) manufactured by GL Science
Injection method: Split injection (split ratio = 1:10 or 1:100, split ratio = 1:10 was adopted for analysis regarding norfuraneol)
Carrier: He gas (gas flow rate: 1.0mL/min)
Temperature conditions: From the time when the aroma component was injected, the column temperature was held at 40°C for 5 minutes, then the column temperature was increased to 250°C at a rate of 15°C per minute, and after reaching 250°C, it was held at 250°C for 10 minutes.
＜ＴＯＦＭＳ条件＞
測定機器：ＬＥＣＯ社製のＰＥＧＡＳＵＳ ＢＴ ４Ｄ
イオン化方式：ＥＩ（イオン化電圧：７０ｅＶ）
スキャン質量：ｍ／ｚ＝４０～３００ <TOFMS conditions>
Measuring equipment: PEGASUS BT 4D manufactured by LECO
Ionization method: EI (ionization voltage: 70eV)
Scan mass: m/z=40-300
測定機器：ＬＥＣＯ社製のＰＥＧＡＳＵＳ ＢＴ ４Ｄ
イオン化方式：ＥＩ（イオン化電圧：７０ｅＶ）
スキャン質量：ｍ／ｚ＝４０～３００ <TOFMS conditions>
Measuring equipment: PEGASUS BT 4D manufactured by LECO
Ionization method: EI (ionization voltage: 70eV)
Scan mass: m/z=40-300
各成分の特徴的なフラグメントイオンをモニタリングイオンとして設定した。各成分のモニタリングイオンは、以下の通りである。
シクロオクタノール（内部標準物質） ｍ／ｚ＝５７
ノルフラネオール（４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン） ｍ／ｚ＝１１４
酪酸 ｍ／ｚ＝６０
フェネチルアルコール ｍ／ｚ＝９２
２，５－ジメチルピラジン ｍ／ｚ＝１０８
トリメチルピラジン ｍ／ｚ＝１２２
テトラメチルピラジン ｍ／ｚ＝１３６ Characteristic fragment ions of each component were set as monitoring ions. The monitoring ions for each component are as follows.
Cyclooctanol (internal standard substance) m/z=57
Norfuraneol (4-hydroxy-5-methyl-3(2H)-furanone) m/z=114
Butyric acid m/z=60
Phenethyl alcohol m/z=92
2,5-dimethylpyrazine m/z=108
Trimethylpyrazine m/z=122
Tetramethylpyrazine m/z=136
シクロオクタノール（内部標準物質） ｍ／ｚ＝５７
ノルフラネオール（４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン） ｍ／ｚ＝１１４
酪酸 ｍ／ｚ＝６０
フェネチルアルコール ｍ／ｚ＝９２
２，５－ジメチルピラジン ｍ／ｚ＝１０８
トリメチルピラジン ｍ／ｚ＝１２２
テトラメチルピラジン ｍ／ｚ＝１３６ Characteristic fragment ions of each component were set as monitoring ions. The monitoring ions for each component are as follows.
Cyclooctanol (internal standard substance) m/z=57
Norfuraneol (4-hydroxy-5-methyl-3(2H)-furanone) m/z=114
Butyric acid m/z=60
Phenethyl alcohol m/z=92
2,5-dimethylpyrazine m/z=108
Trimethylpyrazine m/z=122
Tetramethylpyrazine m/z=136
一般的に、クロマトグラフ法による成分分析では、得られたクロマトグラフにおけるピーク面積が各成分の量に比例する。本発明においては、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）のピーク面積に対する、分析対象である各成分のピーク面積の比（各成分のピーク面積／内部標準物質のピーク面積）をピーク面積比として求めた。ピーク面積の測定は、測定機器に付属の解析ソフトウェア（ＬＥＣＯ社製のＣｈｒｏｍａＴＯＦ ｏｐｔｉｍｉｚｅｄ ｆｏｒ Ｐｅｇａｓｕｓ４Ｄ）を使用して行った。
Generally, in component analysis by chromatography, the peak area in the obtained chromatograph is proportional to the amount of each component. In the present invention, the peak area ratio is defined as the ratio of the peak area of each component to be analyzed (peak area of each component/peak area of internal standard) to the peak area of the internal standard (cyclooctanol 0.25 ppm). I asked for it. The peak area was measured using analysis software (ChromaTOF optimized for Pegasus 4D manufactured by LECO) attached to the measurement device.
フェネチルアルコールは、パン（例えば、ライ麦パン等）、アルコール（例えば、日本酒、ワイン等）のような甘く好ましい香りを呈する香気成分として知られている。２，５－ジメチルピラジン、トリメチルピラジン及びテトラメチルピラジンは、焼成したエビ、カニ等のような芳ばしい香りを呈する香気成分として知られている。内部標準物質（シクロオクタノール ０．２５ｐｐｍ）のピーク面積に対する、２，５－ジメチルピラジン、トリメチルピラジン又はテトラメチルピラジンのピーク面積の比（２，５－ジメチルピラジン、トリメチルピラジン又はテトラメチルピラジンのピーク面積／内部標準物質のピーク面積）を表２に示す。
Phenethyl alcohol is known as an aroma component that exhibits a sweet and pleasant aroma similar to bread (e.g., rye bread, etc.) and alcohol (e.g., Japanese sake, wine, etc.). 2,5-dimethylpyrazine, trimethylpyrazine, and tetramethylpyrazine are known as aromatic components that exhibit a fragrant aroma reminiscent of grilled shrimp, crab, etc. Ratio of the peak area of 2,5-dimethylpyrazine, trimethylpyrazine or tetramethylpyrazine to the peak area of the internal standard substance (cyclooctanol 0.25 ppm) (peak area of 2,5-dimethylpyrazine, trimethylpyrazine or tetramethylpyrazine) / peak area of internal standard substance) are shown in Table 2.
（４－４）ノルフラネオール及び酪酸の定量分析
以下の手順で、上記（１）で得られた二次熟成後のチーズ中のノルフラネオール及び酪酸の濃度を定量した。
上記（１）で得られた一次熟成後のチーズ（二次熟成期間 ０日）を細砕化し、細砕化したチーズ １ｇに、ノルフラネオール（東京化成工業株式会社製）又は酪酸（富士フィルム和光純薬製、和光特級）の希釈液を、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）とともに添加し、２０ｍＬのバイアル瓶に収容して密閉し、試料入りのバイアル瓶を得た。上記（４－２）及び（４－３）と同様にしてＨＳ－ＳＰＭＥ及びＧＣ－ＴＯＦＭＳを実施し、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）のピーク面積に対する、分析対象である各成分のピーク面積の比（各成分のピーク面積／内部標準物質のピーク面積）をピーク面積比として求めた。求めたピーク面積比から検量線を作成した。作成した検量線と、上記（４－３）で得られた結果とに基づいて、上記（１）で得られた二次熟成後のチーズ中のノルフラネオール及び酪酸の濃度を定量した。結果を表２に示す。なお、表２中、「ＨＭＭＦ」はノルフラネオールを意味する。 (4-4) Quantitative analysis of norfuraneol and butyric acid The concentrations of norfuraneol and butyric acid in the secondary ripened cheese obtained in (1) above were determined using the following procedure.
The cheese after the primary ripening obtained in (1) above (secondary ripening period: 0 days) was crushed, and 1 g of the crushed cheese was mixed with norfuraneol (manufactured by Tokyo Chemical Industry Co., Ltd.) or butyric acid (Fuji Film Co., Ltd.). A diluted solution (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade) was added together with an internal standard substance (cyclooctanol 0.25 ppm), and the mixture was placed in a 20 mL vial and sealed to obtain a vial containing a sample. Perform HS-SPME and GC-TOFMS in the same manner as in (4-2) and (4-3) above, and compare the peak area of each component to be analyzed with respect to the peak area of the internal standard substance (cyclooctanol 0.25 ppm). The area ratio (peak area of each component/peak area of internal standard substance) was determined as a peak area ratio. A calibration curve was created from the obtained peak area ratios. Based on the prepared calibration curve and the results obtained in (4-3) above, the concentrations of norfuraneol and butyric acid in the cheese after secondary ripening obtained in (1) above were quantified. The results are shown in Table 2. In addition, in Table 2, "HMMF" means norfuraneol.
以下の手順で、上記（１）で得られた二次熟成後のチーズ中のノルフラネオール及び酪酸の濃度を定量した。
上記（１）で得られた一次熟成後のチーズ（二次熟成期間 ０日）を細砕化し、細砕化したチーズ １ｇに、ノルフラネオール（東京化成工業株式会社製）又は酪酸（富士フィルム和光純薬製、和光特級）の希釈液を、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）とともに添加し、２０ｍＬのバイアル瓶に収容して密閉し、試料入りのバイアル瓶を得た。上記（４－２）及び（４－３）と同様にしてＨＳ－ＳＰＭＥ及びＧＣ－ＴＯＦＭＳを実施し、内部標準物質（シクロオクタノール ０．２５ｐｐｍ）のピーク面積に対する、分析対象である各成分のピーク面積の比（各成分のピーク面積／内部標準物質のピーク面積）をピーク面積比として求めた。求めたピーク面積比から検量線を作成した。作成した検量線と、上記（４－３）で得られた結果とに基づいて、上記（１）で得られた二次熟成後のチーズ中のノルフラネオール及び酪酸の濃度を定量した。結果を表２に示す。なお、表２中、「ＨＭＭＦ」はノルフラネオールを意味する。 (4-4) Quantitative analysis of norfuraneol and butyric acid The concentrations of norfuraneol and butyric acid in the secondary ripened cheese obtained in (1) above were determined using the following procedure.
The cheese after the primary ripening obtained in (1) above (secondary ripening period: 0 days) was crushed, and 1 g of the crushed cheese was mixed with norfuraneol (manufactured by Tokyo Chemical Industry Co., Ltd.) or butyric acid (Fuji Film Co., Ltd.). A diluted solution (manufactured by Wako Pure Chemical Industries, Ltd., Wako Special Grade) was added together with an internal standard substance (cyclooctanol 0.25 ppm), and the mixture was placed in a 20 mL vial and sealed to obtain a vial containing a sample. Perform HS-SPME and GC-TOFMS in the same manner as in (4-2) and (4-3) above, and compare the peak area of each component to be analyzed with respect to the peak area of the internal standard substance (cyclooctanol 0.25 ppm). The area ratio (peak area of each component/peak area of internal standard substance) was determined as a peak area ratio. A calibration curve was created from the obtained peak area ratios. Based on the prepared calibration curve and the results obtained in (4-3) above, the concentrations of norfuraneol and butyric acid in the cheese after secondary ripening obtained in (1) above were quantified. The results are shown in Table 2. In addition, in Table 2, "HMMF" means norfuraneol.
〔比較例１〕
一次熟成後のカードを、酸素バリア性の高いエチレンビニルアルコール共重合体（ＥＶＯＨ）層を含む容器（径：１００ｍｍ径，高さ：３１ｍｍ）に収容し、容器を樹脂シートで密封せずに、二次熟成を実施した点、並びに、二次熟成を、所定期間（４日間、７日間、１４日間）、実施した点を除き、実施例１と同様にして、チーズの製造、官能評価、遊離アミノ酸及びアンモニアの定量分析、並びに、香気成分の定量分析を実施した。結果を表１及び２に示す。 [Comparative example 1]
The curd after primary aging is placed in a container (diameter: 100 mm, height: 31 mm) containing an ethylene vinyl alcohol copolymer (EVOH) layer with high oxygen barrier properties, and the container is not sealed with a resin sheet. Cheese production, sensory evaluation, and release were carried out in the same manner as in Example 1, except that the secondary ripening was carried out and the secondary ripening was carried out for a predetermined period (4 days, 7 days, 14 days). Quantitative analysis of amino acids and ammonia, and quantitative analysis of aroma components were conducted. The results are shown in Tables 1 and 2.
一次熟成後のカードを、酸素バリア性の高いエチレンビニルアルコール共重合体（ＥＶＯＨ）層を含む容器（径：１００ｍｍ径，高さ：３１ｍｍ）に収容し、容器を樹脂シートで密封せずに、二次熟成を実施した点、並びに、二次熟成を、所定期間（４日間、７日間、１４日間）、実施した点を除き、実施例１と同様にして、チーズの製造、官能評価、遊離アミノ酸及びアンモニアの定量分析、並びに、香気成分の定量分析を実施した。結果を表１及び２に示す。 [Comparative example 1]
The curd after primary aging is placed in a container (diameter: 100 mm, height: 31 mm) containing an ethylene vinyl alcohol copolymer (EVOH) layer with high oxygen barrier properties, and the container is not sealed with a resin sheet. Cheese production, sensory evaluation, and release were carried out in the same manner as in Example 1, except that the secondary ripening was carried out and the secondary ripening was carried out for a predetermined period (4 days, 7 days, 14 days). Quantitative analysis of amino acids and ammonia, and quantitative analysis of aroma components were conducted. The results are shown in Tables 1 and 2.
〔比較例２～５〕
表皮が白カビで覆われており、内部に青カビが含まれているチーズとして、市販品Ａ（比較例２）、市販品Ｂ（比較例３）、市販品Ｃ（比較例４）又は市販品Ｄ（比較例５）を使用した点を除き、実施例１と同様にして、官能評価、遊離アミノ酸及びアンモニアの定量分析、並びに、香気成分の定量分析を実施した。結果を表１及び２に示す。 [Comparative Examples 2 to 5]
Commercial product A (comparative example 2), commercial product B (comparative example 3), commercial product C (comparative example 4), or commercial product as cheese whose skin is covered with white mold and contains blue mold inside Sensory evaluation, quantitative analysis of free amino acids and ammonia, and quantitative analysis of aroma components were performed in the same manner as in Example 1, except that D (Comparative Example 5) was used. The results are shown in Tables 1 and 2.
表皮が白カビで覆われており、内部に青カビが含まれているチーズとして、市販品Ａ（比較例２）、市販品Ｂ（比較例３）、市販品Ｃ（比較例４）又は市販品Ｄ（比較例５）を使用した点を除き、実施例１と同様にして、官能評価、遊離アミノ酸及びアンモニアの定量分析、並びに、香気成分の定量分析を実施した。結果を表１及び２に示す。 [Comparative Examples 2 to 5]
Commercial product A (comparative example 2), commercial product B (comparative example 3), commercial product C (comparative example 4), or commercial product as cheese whose skin is covered with white mold and contains blue mold inside Sensory evaluation, quantitative analysis of free amino acids and ammonia, and quantitative analysis of aroma components were performed in the same manner as in Example 1, except that D (Comparative Example 5) was used. The results are shown in Tables 1 and 2.
表１に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間で独特の呈味を比較すると、実施例１では比較例１よりも独特の呈味が増強していた。また、実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、比較例２～５と比較して独特の呈味が増強していた。
As shown in Table 1, when comparing the unique taste between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The unique taste was stronger than that of Comparative Example 1. Further, in any case where the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the unique taste was enhanced compared to Comparative Examples 2 to 5.
表１に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でアンモニア臭を比較すると、実施例１では比較例１よりもアンモニア臭が抑制されていた。また、実施例１における二次熟成期間が３０日間である場合のアンモニア臭は、比較例２～５よりも強かったが、実施例１における二次熟成期間が１日間、４日間、７日間又は１４日間である場合のアンモニア臭は、比較例２～５と同程度又はそれよりも低かった。
As shown in Table 1, when comparing the ammonia odor between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), it is found that The ammonia odor was more suppressed than in Example 1. In addition, the ammonia odor when the secondary aging period in Example 1 was 30 days was stronger than in Comparative Examples 2 to 5, but when the secondary aging period in Example 1 was 1 day, 4 days, 7 days or The ammonia odor after 14 days was comparable to or lower than Comparative Examples 2-5.
表１に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でコクを比較すると、実施例１では比較例１よりもコクが増強していた。また、実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、比較例２～５と比較してコクが増強していた。
As shown in Table 1, when comparing the richness between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 It had more richness than 1. Further, in any case where the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the richness was enhanced compared to Comparative Examples 2 to 5.
表１に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間で総合評価を比較すると、実施例１では比較例１よりも総合評価が高かった。また、実施例１における二次熟成期間が３０日間である場合の総合評価は、比較例４及び５よりも低かったが、実施例１における二次熟成期間が１日間、４日間、７日間又は１４日間である場合の総合評価は、比較例２～５と同程度又はそれよりも高かった。
As shown in Table 1, when comparing the overall evaluation between Example 1 and Comparative Example 1 when the secondary ripening period is the same (4 days, 7 days, or 14 days), it is found that Example 1 The overall evaluation was higher than that of Example 1. In addition, the overall evaluation when the secondary aging period in Example 1 was 30 days was lower than that in Comparative Examples 4 and 5, but when the secondary aging period in Example 1 was 1 day, 4 days, 7 days or The overall evaluation for 14 days was comparable to or higher than Comparative Examples 2 to 5.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でＨＭＭＦ含有量を比較すると、実施例１では比較例１よりもＨＭＭＦ含有量が増強していた。また、実施例１における二次熟成期間が１日間である場合のＨＭＭＦ含有量は、比較例３～５よりも増強しており、実施例１における二次熟成期間が４日間、７日間、１４日間又は３０日間である場合のＨＭＭＦ含有量は、比較例２～５よりも増強していた。
As shown in Table 2, when comparing the HMMF content between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), in Example 1 The HMMF content was higher than that of Comparative Example 1. In addition, the HMMF content when the secondary aging period in Example 1 was 1 day was higher than that in Comparative Examples 3 to 5, and the secondary aging period in Example 1 was 4 days, 7 days, 14 days. The HMMF content in the case of 1 day or 30 days was higher than that in Comparative Examples 2 to 5.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間で酪酸含有量を比較すると、実施例１では比較例１よりも酪酸含有量が増強していた。また、実施例１における二次熟成期間が４日間、７日間、１４日間又は３０日間である場合の酪酸含有量は、比較例２～５よりも増強していた。
As shown in Table 2, when comparing the butyric acid content between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), it is found that in Example 1, The butyric acid content was higher than that in Comparative Example 1. Furthermore, the butyric acid content in Example 1 when the secondary ripening period was 4 days, 7 days, 14 days, or 30 days was higher than in Comparative Examples 2 to 5.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でピーク面積比１を比較すると、実施例１では比較例１よりもピーク面積比１が大きかった。また、実施例１における二次熟成期間が１日間である場合のピーク面積比１は、比較例２～４よりも大きく、実施例１における二次熟成期間が４日間、７日間、１４日間又は３０日間である場合のピーク面積比１は、比較例２～５よりも大きかった。
As shown in Table 2, when comparing the peak area ratio 1 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 1 was larger than that of Comparative Example 1. In addition, the peak area ratio 1 when the secondary ripening period in Example 1 is 1 day is larger than that in Comparative Examples 2 to 4, and the secondary ripening period in Example 1 is 4 days, 7 days, 14 days or The peak area ratio 1 for 30 days was larger than Comparative Examples 2-5.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でピーク面積比２を比較すると、実施例１では比較例１よりもピーク面積比２が小さかった。また、実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、比較例２～４と比較してピーク面積比２が小さかった。
As shown in Table 2, when comparing the peak area ratio 2 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 2 was smaller than that of Comparative Example 1. Furthermore, regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 2 was smaller than in Comparative Examples 2 to 4.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でピーク面積比３を比較すると、実施例１では比較例１よりもピーク面積比３が小さかった。また、実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、比較例２～４と比較してピーク面積比３が小さかった。
As shown in Table 2, when comparing the peak area ratio 3 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 In Comparative Example 1, the peak area ratio 3 was smaller than in Comparative Example 1. Furthermore, regardless of whether the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 3 was smaller than in Comparative Examples 2 to 4.
表２に示すように、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間でピーク面積比４を比較すると、実施例１では比較例１よりもピーク面積比４が小さかった。また、実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、比較例２～４と比較してピーク面積比４が小さかった。
As shown in Table 2, when comparing the peak area ratio 4 between Example 1 and Comparative Example 1 when the secondary aging period is the same (4 days, 7 days, or 14 days), Example 1 The peak area ratio 4 was smaller than that of Comparative Example 1. Furthermore, regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the peak area ratio 4 was smaller than in Comparative Examples 2 to 4.
以上の結果から、以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む方法であって、工程（ｃ）における熟成が低酸素環境での熟成を含む方法によれば、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及びコク）の増強とを両立させたチーズを製造できること、並びに、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及びコク）の増強との両立により、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）を実現できることが確認された。 Based on the above results, the following steps:
(a) preparing a card containing blue mold;
According to a method comprising (b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card, wherein the aging in step (c) includes aging in a low-oxygen environment, It is possible to produce cheese that both suppresses the generation of excessive ammonia odor due to white mold and enhances the ripened flavor (particularly taste and body) due to blue mold, and suppresses the generation of excessive ammonia odor due to white mold. It was confirmed that it is possible to achieve a new flavor (particularly unique taste and richness) that is different from conventional natural cheese by combining the enhancement of aged flavor (particularly unique taste and richness) with blue mold.
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む方法であって、工程（ｃ）における熟成が低酸素環境での熟成を含む方法によれば、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及びコク）の増強とを両立させたチーズを製造できること、並びに、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味及びコク）の増強との両立により、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）を実現できることが確認された。 Based on the above results, the following steps:
(a) preparing a card containing blue mold;
According to a method comprising (b) a step of attaching white mold to the surface of the card; and (c) a step of aging the card, wherein the aging in step (c) includes aging in a low-oxygen environment, It is possible to produce cheese that both suppresses the generation of excessive ammonia odor due to white mold and enhances the ripened flavor (particularly taste and body) due to blue mold, and suppresses the generation of excessive ammonia odor due to white mold. It was confirmed that it is possible to achieve a new flavor (particularly unique taste and richness) that is different from conventional natural cheese by combining the enhancement of aged flavor (particularly unique taste and richness) with blue mold.
実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、得られたチーズは以下の特徴Ａを有していた。
［特徴Ａ］アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、遊離グルタミン酸の含有量が３０ｍｇ％以上である。 Regardless of whether the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the obtained cheese had the following characteristic A.
[Feature A] The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio, and the content of free glutamic acid is 30 mg% or more.
［特徴Ａ］アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、遊離グルタミン酸の含有量が３０ｍｇ％以上である。 Regardless of whether the secondary aging period in Example 1 was 1 day, 4 days, 7 days, 14 days, or 30 days, the obtained cheese had the following characteristic A.
[Feature A] The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio, and the content of free glutamic acid is 30 mg% or more.
特徴Ａは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に旨味等の呈味）の増強とが両立された結果として実現される特徴であり、特徴Ａにより、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味）を実現できると考えられる。
Feature A is a feature that is achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripened flavor (especially taste such as umami) caused by blue mold. It is thought that it is possible to realize a new flavor (particularly unique taste) that is different from that of natural cheese.
実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、得られたチーズは以下の特徴Ｂ～Ｈを有していた。
［特徴Ｂ］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である。
［特徴Ｃ］遊離アラニンの含有量が１２ｍｇ％以上である。
［特徴Ｄ］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である。
［特徴Ｅ］遊離イソロイシンの含有量が４ｍｇ％以上である。
［特徴Ｆ］アンモニアの含有量が２５０ｍｇ％以下である。
［特徴Ｇ］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である。
［特徴Ｈ］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である。 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics B to H.
[Feature B] The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
[Feature C] The content of free alanine is 12 mg% or more.
[Feature D] The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
[Feature E] The content of free isoleucine is 4 mg% or more.
[Feature F] The content of ammonia is 250 mg% or less.
[Feature G] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. The content of free alanine is 12 mg% or more.
[Feature H] The total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
［特徴Ｂ］アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である。
［特徴Ｃ］遊離アラニンの含有量が１２ｍｇ％以上である。
［特徴Ｄ］アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である。
［特徴Ｅ］遊離イソロイシンの含有量が４ｍｇ％以上である。
［特徴Ｆ］アンモニアの含有量が２５０ｍｇ％以下である。
［特徴Ｇ］遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である。
［特徴Ｈ］遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である。 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics B to H.
[Feature B] The ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
[Feature C] The content of free alanine is 12 mg% or more.
[Feature D] The ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
[Feature E] The content of free isoleucine is 4 mg% or more.
[Feature F] The content of ammonia is 250 mg% or less.
[Feature G] The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, and the content of free glycine is 150 mg% or less. The content of free alanine is 12 mg% or more.
[Feature H] The total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
特徴Ｂ～Ｈは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特に呈味）の増強とが両立された結果として実現される特徴であり、特徴Ａと特徴Ｂ～Ｈのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味）をより効果的に実現できると考えられる。
Features B to H are the features that are realized as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the ripening flavor (especially taste) by blue mold, and feature A and feature B to It is thought that one or more of H can be combined to more effectively realize a new flavor (particularly unique taste) different from conventional natural cheese.
実施例１における二次熟成期間が１日間、４日間、７日間、１４日間又は３０日間のいずれの場合も、得られたチーズは以下の特徴Ｉ～Ｎを有していた。
［特徴Ｉ］ノルフラネオールの含有量が１．０ｐｐｍ以上である。
［特徴Ｊ］酪酸の含有量が４．０ｐｐｍ以上である。
［特徴Ｋ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比が０．４０以上である。
［特徴Ｌ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．１５以下である。
［特徴Ｍ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．２０以下である。
［特徴Ｎ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．０５０以下である。 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics I to N.
[Feature I] The content of norfuraneol is 1.0 ppm or more.
[Feature J] The content of butyric acid is 4.0 ppm or more.
[Feature K] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of phenethyl alcohol is compared to the peak area of cyclooctanol. The ratio is 0.40 or more.
[Characteristic L] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol has a peak area of 2,5-dimethylpyrazine. The ratio of the peak area to the peak area is 0.15 or less.
[Feature M] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is compared to the peak area of cyclooctanol. The ratio is 0.20 or less.
[Characteristic N] When 1 g of cheese is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of cyclooctanol is the same as that of tetramethylpyrazine. The ratio to is 0.050 or less.
［特徴Ｉ］ノルフラネオールの含有量が１．０ｐｐｍ以上である。
［特徴Ｊ］酪酸の含有量が４．０ｐｐｍ以上である。
［特徴Ｋ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、フェネチルアルコールのピーク面積の、シクロオクタノールのピーク面積に対する比が０．４０以上である。
［特徴Ｌ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、２，５－ジメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．１５以下である。
［特徴Ｍ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、トリメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．２０以下である。
［特徴Ｎ］チーズ １ｇを、内部標準物質としてシクロオクタノール ０．２５ｐｐｍを使用して固相マイクロ抽出－ガスクロマトグラフィー質量分析法により分析した場合、テトラメチルピラジンのピーク面積の、シクロオクタノールのピーク面積に対する比が０．０５０以下である。 Regardless of whether the secondary ripening period in Example 1 was 1 day, 4 days, 7 days, 14 days or 30 days, the obtained cheese had the following characteristics I to N.
[Feature I] The content of norfuraneol is 1.0 ppm or more.
[Feature J] The content of butyric acid is 4.0 ppm or more.
[Feature K] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of phenethyl alcohol is compared to the peak area of cyclooctanol. The ratio is 0.40 or more.
[Characteristic L] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard substance, cyclooctanol has a peak area of 2,5-dimethylpyrazine. The ratio of the peak area to the peak area is 0.15 or less.
[Feature M] When 1 g of cheese is analyzed by solid phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of trimethylpyrazine is compared to the peak area of cyclooctanol. The ratio is 0.20 or less.
[Characteristic N] When 1 g of cheese is analyzed by solid-phase microextraction-gas chromatography mass spectrometry using 0.25 ppm of cyclooctanol as an internal standard, the peak area of cyclooctanol is the same as that of tetramethylpyrazine. The ratio to is 0.050 or less.
特徴Ｉ～Ｎは、白カビによる過剰なアンモニア臭の発生の抑制と、青カビによる熟成風味（特にコク）の増強とが両立された結果として実現される特徴であり、特徴Ａと特徴Ｉ～Ｎのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）をより効果的に実現できると考えられる。特に、特徴Ａと、特徴Ｂ～Ｈのうち１又は２以上と、特徴Ｉ～Ｎのうち１又は２以上とが相俟って、従来のナチュラルチーズとは異なる新規な風味（特に独特の呈味及びコク）をより効果的に実現できると考えられる。
Characteristics I to N are characteristics that are achieved as a result of both suppressing the generation of excessive ammonia odor caused by white mold and enhancing the aged flavor (particularly richness) by blue mold. It is thought that one or more of these can be combined to more effectively realize a new flavor (particularly unique taste and richness) that is different from conventional natural cheeses. In particular, when Feature A, one or more of Features B to H, and one or more of Features I to N combine to create a new flavor (particularly unique flavor) that is different from conventional natural cheeses, It is thought that the taste and richness) can be achieved more effectively.
なお、結果は示さないが、二次熟成期間が同一（４日間、７日間又は１４日間）である場合において、実施例１と比較例１との間で酪酸以外の脂肪酸含有量を比較すると、実施例１では比較例１よりも酪酸以外の脂肪酸含有量が増強していた。また、実施例１における二次熟成期間が４日間、７日間、１４日間又は３０日間である場合の酪酸以外の脂肪酸含有量は、比較例２～５よりも増強していた。
Although the results are not shown, when comparing the fatty acid content other than butyric acid between Example 1 and Comparative Example 1 when the secondary ripening period is the same (4 days, 7 days, or 14 days), In Example 1, the content of fatty acids other than butyric acid was higher than in Comparative Example 1. Furthermore, when the secondary aging period in Example 1 was 4 days, 7 days, 14 days, or 30 days, the content of fatty acids other than butyric acid was higher than in Comparative Examples 2 to 5.
Claims (19)
- チーズ本体と、チーズ本体の表面の少なくとも一部を覆う白カビと、チーズ本体の内部に含まれる青カビとを含む、チーズであって、
アンモニアの含有量に対する遊離グルタミン酸の含有量の比が質量比で０．７０以上であり、
遊離グルタミン酸の含有量が３０ｍｇ％以上である、チーズ。 A cheese comprising a cheese body, white mold covering at least a part of the surface of the cheese body, and blue mold contained inside the cheese body,
The ratio of the content of free glutamic acid to the content of ammonia is 0.70 or more in terms of mass ratio,
Cheese having a content of free glutamic acid of 30 mg% or more. - アンモニアの含有量に対する遊離アラニンの含有量の比が質量比で０．３０以上である、請求項１に記載のチーズ。 The cheese according to claim 1, wherein the ratio of the content of free alanine to the content of ammonia is 0.30 or more in terms of mass ratio.
- 遊離アラニンの含有量が１２ｍｇ％以上である、請求項２に記載のチーズ。 The cheese according to claim 2, wherein the content of free alanine is 12 mg% or more.
- アンモニアの含有量に対する遊離イソロイシンの含有量の比が質量比で０．１０以上である、請求項１に記載のチーズ。 The cheese according to claim 1, wherein the ratio of the content of free isoleucine to the content of ammonia is 0.10 or more in terms of mass ratio.
- 遊離イソロイシンの含有量が４ｍｇ％以上である、請求項４に記載のチーズ。 The cheese according to claim 4, wherein the content of free isoleucine is 4 mg% or more.
- アンモニアの含有量が２５０ｍｇ％以下である、請求項１に記載のチーズ。 The cheese according to claim 1, wherein the ammonia content is 250 mg% or less.
- 遊離セリンの含有量が６ｍｇ％以上であり、遊離グルタミンの含有量が１００ｍｇ％以下であり、遊離プロリンの含有量が６ｍｇ％以上であり、遊離グリシンの含有量が１５０ｍｇ％以下であり、遊離アラニンの含有量が１２ｍｇ％以上である、請求項１に記載のチーズ。 The content of free serine is 6 mg% or more, the content of free glutamine is 100 mg% or less, the content of free proline is 6 mg% or more, the content of free glycine is 150 mg% or less, and the content of free alanine is 6 mg% or more. The cheese according to claim 1, wherein the content of is 12 mg% or more.
- 遊離セリン、遊離グルタミン、遊離プロリン、遊離グリシン及び遊離アラニンの合計含有量が３９ｍｇ％以上１２５０ｍｇ％以下である、請求項７に記載のチーズ。 The cheese according to claim 7, wherein the total content of free serine, free glutamine, free proline, free glycine, and free alanine is 39 mg% or more and 1250 mg% or less.
- ノルフラネオールの含有量が１．０ｐｐｍ以上である、請求項１に記載のチーズ。 The cheese according to claim 1, wherein the content of norfuraneol is 1.0 ppm or more.
- 酪酸の含有量が４．０ｐｐｍ以上である、請求項１に記載のチーズ。 The cheese according to claim 1, wherein the content of butyric acid is 4.0 ppm or more.
- 個包装された、請求項１～１０のいずれか一項に記載のチーズ。 The cheese according to any one of claims 1 to 10, which is individually packaged.
- 熟成後に殺菌処理された、請求項１～１０のいずれか一項に記載のチーズ。 The cheese according to any one of claims 1 to 10, which is sterilized after ripening.
- 以下の工程：
（ａ）青カビを含むカードを準備する工程；
（ｂ）カードの表面に白カビを付着させる工程；及び
（ｃ）カードを熟成させる工程
を含む、請求項１～１０のいずれか一項に記載のチーズを製造する方法であって、
工程（ｃ）における熟成が、低酸素環境での熟成を含む、方法。 The following steps:
(a) preparing a card containing blue mold;
The method for producing cheese according to any one of claims 1 to 10, comprising the steps of (b) attaching white mold to the surface of the curd; and (c) ripening the curd,
A method, wherein the aging in step (c) comprises aging in a hypoxic environment. - 低酸素環境での熟成を、カードをガスバリア性容器に収容した状態で実施し、
ガスバリア性容器を密封すること、ガスバリア性容器内に脱酸素剤を存在させること、及び、ガスバリア性容器内の空気を不活性ガスで置換することから選択される１種以上の手段により、ガスバリア性容器内の環境を低酸素環境とする、請求項１３に記載の方法。 Aging is carried out in a low oxygen environment with the curd housed in a gas barrier container,
Gas barrier properties can be improved by one or more means selected from sealing the gas barrier container, providing an oxygen scavenger in the gas barrier container, and replacing the air in the gas barrier container with an inert gas. 14. The method according to claim 13, wherein the environment inside the container is a low oxygen environment. - 低酸素環境での熟成を、個包装されていないカードに対して実施する、請求項１３に記載の方法。 The method according to claim 13, wherein the aging in a low oxygen environment is performed on cards that are not individually wrapped.
- 工程（ｃ）の後に個包装を実施する工程をさらに含む、請求項１５に記載の方法。 The method according to claim 15, further comprising the step of individually packaging after step (c).
- 低酸素環境での熟成を、個包装されたカードに対して実施する、請求項１３に記載の方法。 The method according to claim 13, wherein the individually wrapped cards are aged in a low oxygen environment.
- 低酸素環境での熟成を、温度：３～２０℃、湿度：７０～１００％、酸素濃度：０～１５％及び熟成期間：１日以上３０日以下の条件で実施する、請求項１３に記載の方法。 According to claim 13, the aging in a low oxygen environment is carried out under the conditions of temperature: 3 to 20°C, humidity: 70 to 100%, oxygen concentration: 0 to 15%, and aging period: 1 day to 30 days. the method of.
- 工程（ｃ）の後に殺菌処理を実施する工程をさらに含む、請求項１３に記載の方法。 The method according to claim 13, further comprising the step of performing sterilization treatment after step (c).
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| JPH0272826A (en) * | 1988-09-09 | 1990-03-13 | Yakult Honsha Co Ltd | Lactic acid fermented food, production thereof and milk-clotting enzyme |
| JPH04179443A (en) * | 1990-11-13 | 1992-06-26 | Snow Brand Milk Prod Co Ltd | Packaged cheese and ripening of cheese |
| JPH08256685A (en) * | 1995-03-27 | 1996-10-08 | Snow Brand Milk Prod Co Ltd | Natural cheese and its production |
| JP2010246499A (en) * | 2009-04-20 | 2010-11-04 | Koiwai Nyugyo Kk | Processed cheese having excellent flavor and taste, and method for producing the same |
| JP2021159055A (en) * | 2020-04-03 | 2021-10-11 | よつ葉乳業株式会社 | Perforator for cheese making and cheese making method using the perforator |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0272826A (en) * | 1988-09-09 | 1990-03-13 | Yakult Honsha Co Ltd | Lactic acid fermented food, production thereof and milk-clotting enzyme |
| JPH04179443A (en) * | 1990-11-13 | 1992-06-26 | Snow Brand Milk Prod Co Ltd | Packaged cheese and ripening of cheese |
| JPH08256685A (en) * | 1995-03-27 | 1996-10-08 | Snow Brand Milk Prod Co Ltd | Natural cheese and its production |
| JP2010246499A (en) * | 2009-04-20 | 2010-11-04 | Koiwai Nyugyo Kk | Processed cheese having excellent flavor and taste, and method for producing the same |
| JP2021159055A (en) * | 2020-04-03 | 2021-10-11 | よつ葉乳業株式会社 | Perforator for cheese making and cheese making method using the perforator |
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