JPH0484855A - Production of cheese-flavored composition - Google Patents

Abstract

PURPOSE:To obtain a composition having strong and excellent cheese flavor by adding a specific proteolytic enzyme and a forestomach esterase to the concentrated whole milk, carrying out enzymic treatment, then inactivation of the enzymes and sterilization. CONSTITUTION:The pH of the whole milk is regulated within the range of 5.1-6.5 and concentrated to at least 17/ expressed in terms of volume ratio by ultrafiltration. At least one proteolytic enzyme selected from the respective proteolytic enzymes derived from microorganisms belonging to each of the genuses Penicllium, Apergillus and Lactobacillus and a forestomach esterase are added to the resultant concentrated whole milk. The resultant milk is then kept at 40-47 deg.C for at least 5 days to carry out enzymic treatment. Heating is then performed to carry out inactivation of the enzymes and sterilization to afford the objective composition. The degree of concentration by ultrafiltration is preferably at least (1/4)-(1/7) expressed in terms of volume ratio and preferably about 30-50% expressed in terms of solid concentration.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a method for producing a composition having a strong cheese flavor.

[Prior Art] Cheese is a highly palatable food with a unique flavor and texture, and its consumption is increasing in Japan as the diet becomes more Westernized. In addition to being eaten raw, cheese is often added to other foods, such as snack products, bread,
It is also used as part of the raw material for cakes, soups, gratins, dorias, etc., and to impart a cheese flavor to these foods.

However, when adding cheese itself to give food a cheese flavor, a large amount of cheese must be added, which may change the physical properties such as the body of the food.
This causes problems such as poor shelf life and high cost. For this reason, the amount of additive required is smaller than that of cheese.
There is a long-awaited composition with a strong cheese flavor that is easy to handle, does not adversely affect physical properties such as the body of food, and is inexpensive.

By the way, regarding cheese, Article 2 (excerpt) of the ``Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products'' (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1952) states, ``15 In this ministerial ordinance, ``Cheese J means natural cheese. and processed cheese.

16 In this Ministerial Ordinance, “natural cheese” means:
Refers to the following:

(1) Made by fermenting milk, buttermilk (referring to the parts other than the fat particles produced during the production of butter; the same applies hereinafter) or cream with lactic acid bacteria, or by adding enzymes to milk, buttermilk, or cream. Remove whey from curdled milk,
Solid products or aged products (2) In addition to those listed in the previous item, products manufactured from milk, buttermilk, or cream using manufacturing techniques that involve coagulation, and which are not included in the same item. 17. In this Ministerial Ordinance, "processed cheese" refers to natural cheese that has been crushed, heated, melted, and emulsified. '' However, the composition having a cheese flavor according to the present invention is manufactured not by the method defined in the above-mentioned Ministry of Health and Welfare Ordinance, and its physical properties are liquid, and it does not meet the definition of the above-mentioned Ministry of Health and Welfare Ordinance. It is different from the cheese produced by.

As an invention for ripening cheese in a short period of time, JP-A-49-
25157 (Japanese Patent Publication No. 54-24459), Japanese Patent Application Publication No. 49132260 (Japanese Patent Publication No. 56-38169)
is disclosed. These inventions involve grinding cheese curd or molded green cheese, adding water to make it liquid,
This is a method for producing liquid cheese in which a small amount of proteolytic enzyme and lactic acid bacteria are added and fermented. These inventions relate to methods for shortening the ripening period because the raw material is cheese, it is necessary to grind cheese and add water to make it liquid, and lactic acid bacteria are used. The liquid cheese obtained by this method does not have particularly enhanced flavor.

As a method for producing cheese flavor, JP-A No. 47143
No. 69, JP-A-51-15676
325024), Japanese Unexamined Patent Publication No. 113869/1983 (
Japanese Patent Publication No. 6121069), Japanese Patent Publication No. 60-78582
No. 60224466 (Japanese Patent Application Publication No. 1983-
11270) and Japanese Patent Application Laid-Open No. 62181752.

The invention disclosed in JP-A No. 47-14369 involves mixing cheese with a specific amount of triglyceride containing saturated fatty acids having 10 or less carbon atoms, adding esterase to the mixture to cause a reaction, and then adding a proteinaceous material and drying the mixture. However, in order to enhance the cheese-like flavor, a specific amount of a specific triglyceride (for example, butter) must be added, the raw material is cheese, and the cheese must be crushed. As is clear from the fact that it is necessary to add water to form a slurry, this is not a method for producing cheese flavor using whole milk concentrate as a raw material. JP-A-51-1
The invention of Publication No. 5676 (Japanese Patent Publication No. 53-25024) discloses that liquid whole milk, natural cheese, or processed cheese is made into a liquid by adding water to it, and the content is ¥t (
Amino acids, peptides containing amino acids, etc.) are added, and lipolytic enzymes, proteolytic enzymes, and one or more types of microorganisms of the genus Streptococcus, Lactobacillus, Propionibacterium, Penicillium, and Sancalomyces are added to the mixture. This is a method for producing a cheese flavor with enhanced flavor, but if the raw material is cheese, water must be added to make it liquid and a substance must be added, and when whole milk is used as the raw material. However, it is not a method for producing cheese flavor using whole milk concentrate itself, as it requires the addition of ingredients. Furthermore, in this invention, since the concentration of the fermented liquid is low, it is necessary to concentrate it after obtaining the fermented liquid in order to make the product creamy. However, since the concentration is performed after fermentation, the amount of the fermented liquid is low compared to the amount of the final product. This not only increases the capacity of the enzyme treatment tank, but also increases the lactose content and salt concentration of the product, resulting in products with strong sweetness, salty taste, and undesirable flavor. In this case, if ultrafiltration concentration were used for concentration, the low-molecular substances produced by enzyme treatment that greatly affect taste and flavor would be lost, so ultra-concentration of the enzyme-treated whole milk product would be unnecessary. is completely unsuitable for the purpose of producing cheese flavor compositions. Japanese Patent Publication No. 59-11386
The invention disclosed in Publication No. 9 (Japanese Patent Publication No. 61-21069) imparts cheese flavor to cheese curd or ground cheese by using Penicillium camemherchi protease, Streptoconcus lactis protease, and mammalian forestomach esterase. However, the raw material is cheese, and it is not a method for producing cheese flavor that uses whole milk concentrate itself as a raw material. Japanese Patent Application Publication 1986. -7
The invention of Publication No. 8582 is based on a flavor generating medium (skim milk, whole milk, skimmed milk powder, whey, whey protein concentrate, dried whey, butter, cream, milk fat, vegetable oil, casein, etc.) containing about 0.3% to about 12%] and cultured by adding lipase/protease and lactic acid producing microorganisms,
The next method is to inactivate the enzyme, but the substrate concentration is low and sufficient cheese flavor cannot be obtained. Japanese Patent Application Publication 1986-
The invention disclosed in Publication No. 224466 (Japanese Patent Publication No. 6441270) is a method for producing a cheese flavor concentrate by mixing a cheese slurry enzymatically decomposed product and a casein enzymatically decomposed product. This method does not use whole milk concentrate itself as a raw material, since the cheese is crushed and slurried with water in which endopeptidase and oral lipase are dissolved.

The invention disclosed in JP-A-62-181752 is a method for producing cheese flavor in which a protease is applied to a substrate containing cheese, the enzyme is inactivated, and a lipolytic enzyme is then applied. It is a cheese such as natural cheese or filled cheese, and it is not a method for producing cheese flavor using whole milk concentrate itself as a raw material.

Regarding the above-mentioned conventional method for producing cheese flavor, the invention using cheese as a raw material requires a step of crushing the cheese and adding water to make a slurry, difficult to control quality, and In addition to quality problems associated with the process, such as the coarse structure of the cheese, there are other problems such as the high price of raw cheese and unstable supply. Another drawback is that not all of the milk protein is effectively utilized (ie, whey is excluded during cheese production).

In addition, as a method for producing cheese flavor compositions, there is a method in which casein, calcium casein, sodium casein, etc. are used as raw materials and a proteolytic enzyme or lipolytic enzyme is applied to the raw materials (JP-A-55-3542). ,
(Japanese Unexamined Patent Publication No. 158132/1982).

These methods have drawbacks such as not using whole milk concentrate itself as a raw material, the melting process being complicated, and the resulting composition having an unpleasant flavor characteristic of acid casein.

In cheese production, concentrating raw milk by ultrafiltration is sometimes carried out for the purpose of improving the yield of cheese production and adjusting protein content during fluctuations. For example, JP-A-49-133552 (JP-A No. 56-39)
165), but this invention is a special production method in which the overtreated product is spray-dried, rehydrated, and used for cheese production, and the quality and strength of flavor are improved. There is also a problem. In addition, there is also a known method for producing a blue cheese-like food composition by mixing superconcentrate of skim milk and concentrated cream treated with lipase derived from microorganisms [Journal of Dairy Science (Journal
of Dairy 5science), Volume 58, No. 9, Page 1272, 1975], there has been no known example of concentrating whole milk to a high ratio by ultrafiltration to produce a cheese flavor composition. .

(Problems to be Solved by the Invention) The present inventor has conducted extensive research on a method for producing a composition that has a strong and excellent cheese flavor without the drawbacks of the conventional methods as described above, and has found that whole milk By concentrating the ultraviolet rays by filtration to a specific concentration, adjusting the pH to a specific pH range, and performing enzyme treatment using a specific enzyme combination, a cheese flavor composition having an extremely good and desired flavor can be obtained. They discovered this and completed the present invention.

[Means to solve the problem]

Whole milk as a raw material used in the present invention is whole milk of animals such as cow, goat, and sheep. Whole milk, which is the raw material, is concentrated by ultrafiltration to a volume ratio of 174 to 1/7 [solid content concentration of approximately 30% (weight, same hereinafter) to approximately 50%] (hereinafter referred to as concentrated whole milk). (described as concentrate).

Concentration by ultrafiltration allows the enzymatic reaction that follows to be carried out in a small volume, reduces the lactose content,
It also has the advantage of being able to concentrate fluorescent matter without thermal denaturation.

The ultrafiltration membrane used in the present invention is a commercially available membrane,
Any membrane may be used as long as it can concentrate, but a polysulfone membrane is preferred. The equipment that exceeds the limit is not special and may be any commonly used equipment, but since the food is handled, the materials, structure, etc. must be safe and sanitary.

The degree of concentration due to ultraviolet concentration is at least 1/4 by volume.
~1/7, preferably less than about 30% and 50% solid content concentration. If the concentration is less than 30%, the flavor of the obtained composition will be poor, and if the concentration exceeds 50%, there will be a problem that the ultra-permeable membrane will be clogged.

The temperature of whole milk when performing ultrafiltration concentration is 40-50″C
is appropriate.

Next, we will show a test conducted on the effect of concentration (in other words, solid content concentration) on the product.

Test Example 1 Concentration of whole milk is 171 (raw milk) 1/2.1/ by volume
4.115 and 1/7 (solid concentration: approximately 12%, approximately 23%, approximately 31%, approximately 37%, and approximately 49%, respectively)
) A sample was produced under the same conditions as in Example 2, except that As a reference example, a sample was produced under the same conditions as in Example 2 from a raw material obtained by heating (50° C.) and concentrating whole milk. Each sample obtained was tested by a panel consisting of 20 men and 20 men through a sensory test, and the desirability and strength of the cheese flavor of each sample were evaluated on the following five scales, and the average score was calculated. Calculated and compared.

5...Very good 4...Good 3...normal 2...Slightly inferior 1...inferior The results are shown in Table 1.

Table 1 From this test result, in the case of membrane concentration by ultrafiltration, if the concentration is less than 1/4 (solid content concentration less than about 30%), the cheese flavor will be weak, and if the concentration is 1/4 to 1/4 7 (solid content concentration of about 30% to about 50%).
It was confirmed that even in the range of /7 (solid content concentration about 30 to about 50%), the increase in lactose concentration and salt concentration resulted in a strong sweet taste and a salty taste, which resulted in an unfavorable flavor.

When producing the cheese flavor composition of the present invention, the pH is adjusted to 5.1 to 6.5 before or after concentrating whole milk. If the pH of the whole milk or concentrate is already in this range, there is no need to adjust the pH, but if it is outside this range, adjust it to the above range, or to a specific pH if you want a particular cheese flavor.
Adjust by adding acid or alkali to the range. Foods or food additives can be used as acids and alkalis, but lactic acid, acetic acid, and sodium hydroxide are preferable from the viewpoint of taste and flavor.

It is necessary to adjust the pH after concentration, especially when producing a cheddar cheese flavored composition.

The following are tests conducted on the effect of concentrate pH on the product.

Test Example 2 The same conditions as Example 1 were used for the Emmental flavor, and the same conditions as in Example 3 were used for the Gouda flavor, except that the pH of the concentrate was changed as shown in Table 2 below. Regarding flavor, samples were produced under the same conditions as in Example 2. Note that 5% lactic acid or 4% aqueous sodium hydroxide solution was added to adjust the pH.

The obtained samples were evaluated in the same manner as in Test Example 1 for each type of flavor. The results are shown in Table 2.

Table 2 As a result of this test, the Emmental flavor had a pH of 6,
The range of pH 3 to 6.5 is extremely preferred, the pH range of 5.9 to 6.1 is extremely preferred for gouda flavor, and the pH range of 5.1 to 5.3 is extremely preferred for cheddar flavor. Each of these things was confirmed.

Enzymes are added to the concentrate and it is subjected to enzymatic treatment.

The enzymes used are commercially available proteolytic enzymes, forestomach esterases, and lipolytic enzymes. The flavor of the resulting cheese flavor composition is greatly influenced by the enzyme or enzyme source used, so an appropriate enzyme must be selected.

As a protease, Penicillium spp.
Proteolytic enzymes derived from microorganisms belonging to the genus Aspergillus (Aspergillus 1us) and proteolytic enzymes derived from microorganisms belonging to the genus Lactoparasis
Proteolytic enzymes selected from the group consisting of proteolytic enzymes derived from microorganisms belonging to the genus O-bacillus and any mixtures thereof are used, in particular proteolytic enzymes derived from microorganisms belonging to Penicillium caseico
lua+), a protease derived from Aspergillus oryzae, and a protease derived from Lactobacillus helveticus (L
A protease derived from Actobacillus helveticus is preferred. Proteolytic enzymes decompose proteins in raw materials and impart flavor to the composition. When using a mixture of two or more of the above proteolytic enzymes, they can be mixed from the beginning, but commercially available Lactobacillus
Helveticus (Lactobacillus hel)
It is particularly preferred to add the protease derived from P. veticus at the end of the enzymatic reaction, ie at least 8 hours before the end of the enzyme treatment step. This enzyme has a weak endoprotease activity but a very strong exopeptidase activity, producing amino acids that are taste components and decomposing peptides that give a bitter taste.

Forestomach esterase is a commercially available product obtained from calves, lambs, or kids that breaks down lipids in the raw material and imparts flavor to the composition. To obtain a desirable cheese flavor,
Esterases that produce a large amount of lower fatty acids are most preferred.

As a lipolytic enzyme, Aspergillus (Aspergillus)
A lipolytic enzyme derived from a microorganism belonging to the genus Mucor, a lipolytic enzyme derived from a microorganism belonging to the genus Rhizopus, and any mixture thereof. Lipolytic enzymes are used, especially those of Aspergillus niger.
ger), lipolytic enzymes from Mucor javanicus, and species belonging to the genus Rhizopus.
A lipolytic enzyme derived from SP, ) is preferred. These enzymes are necessary, especially when producing cheddar cheese flavored compositions, and are used in combination with forestomach esterase. Commercially available enzymes can also be used as the lipolytic enzyme.

The amount of enzyme used varies depending on the type, for example, for concentrates versus Penicillium casei column.
o, ooi ~ 0.05% for protease derived from Lactobacillus helveticus
It is 0.2-0.4% for proteolytic enzymes derived from US) and 0.02-0.08% for other proteolytic enzymes. The amounts of forestomach esterase and lipolytic enzyme used are 0.1 to 0.25% and 0.25%, respectively, based on the concentrate. O1~0.
It is 25%.

Add enzyme to the concentrate, mix evenly, and heat at 40-47℃1
Preferably, the temperature is maintained at 44-47° C.1 to perform the enzyme treatment. This enzyme treatment develops the flavor of cheese.

If the enzyme treatment temperature is less than 40°C, the enzyme reaction will be slow, and if it exceeds 47°C, the enzyme activity will decrease.

Next, tests using various enzymes will be explained.

Test Example 3 In order to produce compositions with each flavor of Emmental, Gouda, and Cheddar, the same procedure as Example 1 was used for Emmental flavor, except that the type of enzyme and the pl of concentrate were changed as shown in Table 3. Samples were produced under the same conditions as in Example 3 for Gouda flavor, and samples were produced for Cheddar flavor under the same conditions as in Example 2.For each enzyme-treated product, volatile fatty acid concentration, water solubility Table 3 shows the results of analysis of nitrogen concentration, trichloroacetic acid (TCA) soluble nitrogen concentration, and phosphotungstic acid (PTA) soluble nitrogen concentration.

The analysis method is as follows.

"Volatile fatty acid": Pretreatment; 10 g of sample (cheese flavor composition) was mixed with 25 g of Celite 545 (manufactured by Iwai Chemicals)
The mixture was extracted with 300 mj2 of acetonitrile, and the extract was diluted 100 times with acetonitrile to prepare a gas chromatography sample.

Gas chromatograph; GC-14A (Shimadzu) Column; Capillary column DB-WAX (J&WSc)
carrier gas: Hydrogen, flow rate 3mj2/min Column temperature: 20→250℃ temperature increase detector, FID water-soluble nitrogen: Add 50℃ distilled water to 10g of sample to make up to 100+wf, and mix with a blender. 8000r
After homogenizing the pH for 12 minutes, the mixture was transferred to an Erlenmeyer flask and shaken for 2 hours and 30 minutes in a constant temperature bath at 50°C. The resulting solution was centrifuged at 4"C23000 rpm+ for 15 minutes to remove fat, and then filtered through filter paper at 100+++1!
The volume was adjusted to a constant volume, and nitrogen was measured by the Kelsol method using this as a test liquid.

rTCA soluble nitrogen”: Add 15% trichloroacetic acid to the test solution 10+mj2 for the water-soluble nitrogen measurement above to make 50 ca.
The mixture was mixed well, and after being allowed to stand for 1 hour, it was filtered through paper, and the nitrogen content of the liquid was measured by the Kelsol method.

rPTA soluble nitrogen”: Test solution 2 for the above water-soluble nitrogen measurement
5IIIl, 25% sulfuric acid 151Il! , 50nf of 50% phosphotungstic acid 6mf! The mixture was placed in a volumetric flask, mixed well, and kept overnight. The volume was made up with water and filtered through a filter paper. The nitrogen content of the flask was measured by the Kelsol method.

In Table 3, water soluble nitrogen concentration (%) is (water soluble nitrogen/total nitrogen) x 100, TCA soluble nitrogen concentration (%) is (TCA soluble nitrogen/total nitrogen) x 100, PTA soluble nitrogen concentration (%) is (PTA soluble nitrogen/total nitrogen)
It is 00.

For comparison, 9-month aged Emmental cheese, 3-month aged Gouda cheese, and aged 4
Monthly cheddar cheese was analyzed in the same way and also listed.

From the results of this test, good results were obtained with the combination of proteolytic enzyme and forestomach esterase, or the combination of proteolytic enzyme, forestomach esterase, and lipolytic enzyme. The analytical values confirmed that the taste and flavor of the cheese flavor composition of the present invention was much stronger than that of Gouda cheese aged 4 months and Cheddar cheese aged 4 months. In addition, a sensory test using the same method as in Test Example 1 similarly confirmed that the taste and flavor of the cheese flavor composition of the present invention were significantly stronger.

Next, a test was conducted regarding the time of enzyme treatment.

Test Example 4 Table 4 shows only the enzyme treatment time for the enzyme combinations of Emmental, Gouda, and Cheddar flavors in Test Example 3.
A test was conducted under the same conditions as in Test Example 3, with the changes shown in , and the volatile fatty acid concentration and water-soluble nitrogen concentration were analyzed. The results are shown in Table 4.

The analysis method and display method are the same as in Test Example 3.

As shown in Table 4, if the enzyme treatment is carried out for less than 5 days, the flavor and body will be low and the product will not be sufficient. However, after 5 to 7 days, both the free fatty acid concentration and the water-soluble nitrogen concentration will be high and the product will be sufficient. It has desirable properties. If the enzymatic treatment is continued for more than 9 days, the protein decomposition progresses too much, resulting in a Japanese-style soup stock-like flavor, and the fat decomposition odor is too strong, making it undesirable as a cheese flavor. This is true not only for the analysis results, but also for
This was also confirmed by a sensory test conducted in the same manner as in Test Example 1. From the results of this test, in the present invention, the enzyme treatment time is 5 to
It was confirmed that 7 days is desirable.

After the enzyme treatment time is over, the sample is heated to 85 to 90° C. to deactivate the enzyme and sterilize it using a conventional method. The preferred heating temperature and time is 85° C. for 15 minutes. The heat-treated product can be used as it is, such as by being added to foods as a cheese flavor composition.

Next, the taste of the cheese flavor composition obtained by the present invention,
A test was conducted to compare the flavor intensity with conventionally produced cheese.

Test Example 5 Various amounts of each of the cheese flavor compositions obtained in Test Example 3 were added and mixed to green cheese produced by a conventional method, and processed cheese was produced by a conventional method.

On the other hand, from the same Emmental cheese, Gouda cheese, or cheddar cheese as in Test Example 3, which was aged and produced by a conventional method, the amount (%) added that would give the same flavor strength as the processed cheese produced by a conventional method was tested. Table 5 shows the results obtained by the same sensory test as in Example 1.

From the results of the second test in Table 5, the flavor strength of the cheese flavor composition of the present invention is about 15 times stronger for Emmentaler flavor and Gouda flavor, and about 20 times stronger for Cheddar flavor. ! It has been certified.

As described above, various cheese flavor compositions can be obtained by appropriate pH adjustment and selection of appropriate enzymes.

Although not essential, adding an appropriate amount of salt can impart a taste more similar to cheese to the composition. When adding salt, it may be added before or after the enzyme treatment.

Example 1 100 kg of whole milk was concentrated to 16.7 kg at 45°C using an ultrafiltration device (manufactured by DDS), heated at 80°C for 1 minute, then cooled to 45°C, and transferred to a fermentation tank with a stirring device. I put it in. The pH of this concentrated milk was 6.5, so without adjusting the pH, 10 g (0.0
, 06%) and forestomach esterase (lipase PEG,
Amano Masuyaku Co., Ltd.) 33.4g (0.2%) was added, 46
Enzyme treatment was performed at ℃ for 7 days. 14 for 1 hour after enzyme addition
Thoroughly mix the enzyme and substrate at 0 revolutions/min, then at 30 revolutions/min.
Rotations/min. Eight hours before the end of the enzyme treatment, 57.7 g (0.35%) of dried Lactobacillus helveticus cells (manufactured according to Reference Example 1 below) was added. After the enzyme treatment, heat at 85°C for 15 minutes to deactivate and sterilize the enzyme, producing approximately 16 kg of a composition with a strong Emmental flavor.
I got it.

Example 2 100 kg of whole milk was concentrated to 16.7 kg at 45°C using an ultrafiltration device (manufactured by DDS), pt+ of the concentrate was adjusted to 5.3 by adding lactic acid, and 33.4 g of common salt (0 , 2%) was heated at 80°C for 1 minute, then cooled to 45°C and placed in a fermentation tank with a stirrer.

Commercially available Aspergillus oryzae (Aspergillus
1usoryzae) (Bunazyme, Nagase Seikagaku Kogyo Co., Ltd.) Log (0.06%), forestomach esterase (Lipase PEG, Amano Pharmaceutical Co., Ltd.) 25
g (0,15%) and Aspergillus niger (Asp
ergillus niger) derived lipolytic enzyme (Lipase A, manufactured by Amano Pharmaceutical Co., Ltd.) 3.34 g
2%) was added, and enzyme treatment was performed at 46°C for 7 days. The enzyme and substrate were thoroughly mixed at 140 revolutions/min for 1 hour after addition of the enzyme, and then at 30 revolutions/min. Enzyme treatment completed 8
57.7 g (0.35%) of dried Lactobacillus helveticus cells (manufactured according to Reference Example 1 below)
was added. After the enzyme treatment was completed, the mixture was heated at 85° C. for 15 minutes to inactivate and sterilize the enzyme, thereby obtaining 16) cg of a composition with a strong cheddar flavor.

Example 3 100 kg of whole milk was concentrated to 16.7 kg at 45°C using an ultrafiltration device (manufactured by DDS), the pl of the concentrate was adjusted to 5.9 by adding lactic acid, and 33.4 g of common salt (0 , 2%) was heated at 80°C for 1 minute, then cooled to 45°C and placed in a fermentation tank with a stirrer.

Commercially available proteolytic enzyme derived from Aspergillus oryzae (
Protease M, manufactured by Ohno Pharmaceutical Co., Ltd.) 5 g (0.03
%), crude enzyme prepared from Penicillium casei column cells (see Reference Example 2 below) 0.17 g (0.0
01%) and forestomach esterase (Lipase PEG, manufactured by Ohno Pharmaceutical Co., Ltd.) 33.4 g (0.2%) were added, and enzyme treatment was performed at 46° C. for 7 days. The enzyme and substrate were thoroughly mixed at 140 revolutions/min for 1 hour after addition of the enzyme, and then at 30 revolutions/min. Eight hours before the end of the enzyme treatment, 57.7 g (0.35%) of dried Lactobacillus helveticus cells (manufactured according to Reference Example 1 below) was added. After the enzyme treatment was completed, the mixture was heated at 85° C. for 15 minutes to inactivate and sterilize the enzyme, thereby obtaining 16) cg of a composition with a strong Gouda flavor.

Example 4 100 kg of whole milk was concentrated to 24.3 kg at 45°C using an ultrafiltration device (manufactured by DDS), heated at 80°C for 1 minute, then cooled to 45°C, and transferred to a fermentation tank with a stirring device. I put it in. Since the pH of this concentrated milk was 6.5, without adjusting the pH, a commercially available protease B derived from Benicilliem citrinum (Protease B, manufactured by Ohno Pharmaceutical Co., Ltd.) was used.14.
5 g (0.06%) and 48.6 g (0.2%) of forestomach esterase (Lipase PEG, manufactured by Amano Pharmaceutical Co., Ltd.) were added, and enzyme treatment was performed at 46° C. for 5 days. Thoroughly mix the enzyme and substrate at 140 rpm for 1 hour after adding the enzyme.
After that, the speed was set at 30 revolutions/minute. Eight hours before the end of the enzyme treatment, 85.5 g (0.35%) of dried Lactobacillus helveticus cells (manufactured according to Reference Example 1 below) was added. After the enzyme treatment, the mixture was heated at 85° C. for 15 minutes to inactivate and sterilize the enzyme, yielding 24 kg of a composition with a strong Emmental flavor.

Example 5 100 kg of whole milk was concentrated to 15.2 kg at 45°C using an ultrafiltration device (manufactured by DDS), the pH of the concentrate was adjusted to 5.3 by adding lactic acid, and 30.4 g of common salt (0 , 2%) was heated at 80°C for 1 minute, then cooled to 45°C and placed in a fermentation tank with a stirrer.

Commercially available Aspergillus oryzae
proteolytic enzyme (Bunazyme,
(manufactured by Nagase Seikagaku Kogyo Co., Ltd.) 9.1 g (0.06%)
, forestomach esterase (Lipase PEG, manufactured by Ohno Pharmaceutical Co., Ltd.)
22.8g (0.15%) and lipolytic enzyme derived from Aspergillus niger (Lipase A, manufactured by Ohno Pharmaceutical Co., Ltd.) 3.04
g (0.02%) and enzyme treatment was performed at 47°C for 7 days. The enzyme and substrate were thoroughly mixed at 140 revolutions/min for 1 hour after addition of the enzyme, and then at 30 revolutions/min. 8 hours before the end of the enzyme treatment, 53.2 g of dried Lactobacillus helveticus cells (manufactured according to Reference Example 1 below)
(0.35%) was added. After enzyme treatment, 85℃
The mixture was heated for 15 minutes to inactivate and sterilize the enzyme, yielding 15 kg of a composition with a strong cheddar flavor.

Example 6 100 kg of whole milk was concentrated to 20.4 kg at 45°C using an ultrafiltration device (manufactured by DDS), the pFl of the concentrate was adjusted to 5.9 by adding lactic acid, and 40.8 g of common salt (0 , 2%) was heated at 80°C for 1 minute, then cooled to 45°C and placed in a fermentation tank with a stirrer.

Commercially available proteolytic enzyme derived from Aspergillus oryzae (
Protease M, manufactured by Ohno Pharmaceutical Co., Ltd.) 6.1 g (0.0
3%), 0.2 g of crude enzyme prepared from cells of Penicillium casein column (see Reference Example 2 below)
1%) and forestomach esterase (Lipase PEG, manufactured by Ohno Pharmaceutical Co., Ltd.) 40.8g (0.2%) were added, and incubated at 45°C for 6 hours.
Enzyme treatment was performed for 1 day. The enzyme and substrate were thoroughly mixed at 140 rpm for 1 hour after enzyme addition, and then at 30 rpm.
It was a minute. 8 hours before the end of the enzyme treatment, Lactobacillus
Dried bacterial cells of Helveticus (manufactured according to Reference Example 1 below)
71.4 g (0.35%) were added. After the enzyme treatment, the mixture was heated at 85° C. for 15 minutes to inactivate and sterilize the enzyme, yielding 20 kg of a composition with a strong Gouda flavor.

Reference Example 1 A strain of Lactobacillus helveticus (Charles Hansen, LH (CH-1)) was grown in MR3 liquid medium (
(manufactured by Oxoid) and cultured at 35°C for 16 hours.
The culture solution was freeze-dried by a conventional method to prepare dried bacterial cells.

Reference Example 2 Penicillium casei column (manufactured by Charles Hansen) was inoculated into wheat bran (manufactured by Japan Livestock and Agricultural Cooperative Union) (added distilled water of 60% C weight to wheat bran) and incubated at 25°C for 7 hours. After culturing for days, the bacterial cells were extracted with water, the extract was centrifuged at 500 rpm, the supernatant was dialyzed against 1720 molar phosphate buffer, and lyophilized.

[Effect of the invention] The effects achieved by the present invention are as follows.

(1) It is possible to produce a cheese flavor composition that is qualitatively comparable in flavor and has much stronger taste and flavor than cheese produced by a conventional method.

(2) A cheese flavor composition having a desired flavor can be produced.

(3) When imparting cheese flavor to foods, if the composition of the present invention is used, the purpose can be achieved with a small amount of addition. Therefore, it does not change the physical properties of the food to which it is added, and is economically advantageous.

(4) Since the cheese flavor composition of the present invention is liquid, it is convenient to use.

(5) Since whole milk is used as the raw material, whey protein is also used, unlike cheese that uses only raw casein, which is advantageous in terms of cost and meaningful in terms of resource utilization.

Claims (4)

[Claims] (1) The pH of whole milk was adjusted to a range of 5.1 to 6.5, and Penicillium spp.
), at least one protease selected from the group consisting of proteases derived from microorganisms belonging to the genus Aspergillus and Lactobacillus, and forestomach esterase, and heated at 40 to 47°C. A method for producing a cheese flavor composition, which comprises holding the composition for at least 5 days for enzyme treatment, and then heating to deactivate the enzyme and sterilize the composition. (2) In the method for producing a cheese flavor composition according to claim (1), the concentrated whole milk is concentrated to at least 1/4 by volume by ultrafiltration, and the pH is adjusted to 5.1 to 5.1. 6.5
A method for producing a cheese flavor composition, characterized in that it is obtained by adjusting the composition to a range of. (3) At least 1/4 by volume of whole milk by ultrafiltration
Penicillium spp.
), at least one protease selected from the group consisting of proteases derived from microorganisms belonging to the genus Aspergillus and Lactobacillus, forestomach esterase, and Aspergillus.
s), Mucor and Rhizopus (R
At least one lipolytic enzyme selected from the group consisting of lipolytic enzymes derived from microorganisms belonging to each of the microorganisms belonging to P. hizopus is added, kept at 40 to 47°C for at least 5 days for enzyme treatment, and then heated. A method for producing a cheese flavor composition, which comprises deactivating and sterilizing enzymes. (4) Lactobacillus helveticus (Lacto-
(1), (2) or (2), wherein the protease derived from Bacillus helveticus is added at least 8 hours before the end of the enzyme treatment step.
3) Method for producing the cheese flavor composition described.