WO2014196593A1 - Fromage de type camembert et son procédé de production - Google Patents

Fromage de type camembert et son procédé de production Download PDF

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Publication number
WO2014196593A1
WO2014196593A1 PCT/JP2014/064937 JP2014064937W WO2014196593A1 WO 2014196593 A1 WO2014196593 A1 WO 2014196593A1 JP 2014064937 W JP2014064937 W JP 2014064937W WO 2014196593 A1 WO2014196593 A1 WO 2014196593A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
milk
camembert
sample
camembert cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/064937
Other languages
English (en)
Japanese (ja)
Inventor
愛 鈴木
塩田　誠
愛 岩澤
彰 木村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Megmilk Snow Brand Co Ltd
Original Assignee
Megmilk Snow Brand Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Megmilk Snow Brand Co Ltd filed Critical Megmilk Snow Brand Co Ltd
Priority to AU2014275805A priority Critical patent/AU2014275805B2/en
Publication of WO2014196593A1 publication Critical patent/WO2014196593A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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; PREPARATION 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/60—Preservation of cheese or cheese preparations
    • A23B11/602—Pasteurisation; Sterilisation; Hot packaging
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms

Definitions

  • the present invention relates to Camembert cheese and a method for producing the same. More specifically, the present invention relates to a camembert cheese with enhanced preferable body taste and a method for producing the same.
  • white mold cheese has a mild flavor despite its soft physical properties and mold ripening cheese. Yes.
  • the current domestic white mold cheese is characterized by a milder flavor than the imported white mold cheese.
  • imported white mold cheese with strong flavor is also preferred due to diversification of food preferences and full-fledged taste.
  • the flavor of white mold cheese is produced by the decomposition of proteins, fats and sugars in the raw material during ripening by the action of curdling enzymes, lactic acid bacteria and molds used as starters, microorganisms and enzymes derived from milk raw materials.
  • Patent Documents 1 and 2 does not disclose specifically enhancing the flavor unique to Camembert cheese as described above.
  • patent document 3 has description regarding Camembert cheese flavor and blue cheese flavor as mold-type cheese, there is no specific indication about the flavor component which contributes to flavor.
  • Patent Document 1 reports that methyl ketone and secondary alcohol are important factors for white mold flavor like Camembert cheese of Camembert cheese, the relationship and richness of furans, pyrazines and white mold flavor are reported. There is no description about the taste.
  • This invention solves the problem of the above-mentioned prior art, and makes it a subject to provide the camembert cheese which strengthened specifically the rich taste preferable for a camembert cheese, without requiring complicated operation.
  • the present inventors have studied a method of producing Camembert cheese.
  • raw milk to which a partially decomposed product of milk fat is added is used.
  • cheese curd eliminate whey, and salt, to increase the fat and fatty acids that are precursors of methyl ketones and secondary alcohols from the initial stage of production, the Camembert cheese quality It has been found that white mold cheese can be obtained in which the content of methyl ketones and secondary alcohols, which are important aroma components and are metabolites of fat by white mold, is specifically enhanced.
  • the present invention has been completed. That is, according to the present invention, the content of methyl ketone is 340 ppb or more, the content of secondary alcohol is 53 ppb or more, the content of furans is 0.5 ppb or more and 2.5 ppb or less, and the content of pyrazines Is Camembert cheese characterized by being 0.5 ppb or more and 2.0 ppb or less.
  • the Camembert cheese with the content of each component in the above range is a highly-preferred camembert cheese with an enhanced richness.
  • the present invention also includes a step of adding a partially decomposed product of milk fat to raw milk, and a step of forming a cheese curd by adding lactic acid bacteria, milk-clotting enzyme and white mold to the raw material milk to which the partially decomposed product of milk fat has been added. And a step of removing whey from the formed cheese curd, a step of salting the cheese curd from which the whey has been removed, and a step of heat-treating the salted cheese curd after aging. It is a manufacturing method of cheese.
  • EMC Enzyme Modified Cheese
  • LMB Lipid Modified Butter
  • the central temperature of the cheese it is preferable to heat the central temperature of the cheese to 90 ° C or higher, desirably 90 ° C or higher and lower than 100 ° C.
  • the content of methyl ketones and secondary alcohols, which are important fragrance components that give the appearance of Camembert cheese, is specifically increased, and the synergistic effect of furans and pyrazines leads to a favorable body taste.
  • Camembert cheese fortified can be produced.
  • the cheese produced in the present invention is Camembert cheese.
  • the partial decomposition product of milk fat with respect to raw material milk, according to the manufacturing process of general Camembert cheese, lactic acid bacteria, milk enzyme, and mildew are added.
  • the thing which processed the lipolytic enzyme into cheese (EMC), or the thing which processed the lipolytic enzyme into butter (LMB) can be used.
  • the partially decomposed milk fat preferably has a fat content of 25% or more. In the whole specification, the fat content (%) is the fat weight per total weight of the partially decomposed milk fat.
  • the Camembert cheese obtained as described above contains 340 ppb or more of methyl ketone, 52 ppb or more of secondary alcohol, and is white compared to Camembert cheese produced by a general process using raw milk to which nothing is added. You can feel a strong mold and a rich taste.
  • EMC a partially decomposed product of milk fat
  • LMB it is preferable to add it by dissolving it in the milk raw material so that EMC is 0.015% or more with respect to the raw milk.
  • the standard of the addition amount of LMB or EMC with respect to the raw material milk is not specified, it is based on the weight.
  • the lactic acid bacteria, curdling enzyme, and mildew added to the raw milk added with EMC and / or LMB are not particularly limited.
  • the method of delaying the inoculation of lactic acid bacteria and / or reducing the addition amount of milk-clotting enzyme may be used.
  • the contents of furans and pyrazines involved in the fragrant scent can be increased.
  • the content of furans and pyrazines contained in Camembert cheese when retort treatment is not performed is 0.1 ppb or less, but the content can be increased by performing retort treatment, and 0.5 ppb or more. Then, the richness will improve dramatically.
  • the retort treatment temperature is preferably 90 ° C. or higher, more preferably 90 ° C. or higher and lower than 100 ° C. This is because the content of furans and pyrazines does not increase so as to improve the rich taste at less than 90 ° C., and the rich taste decreases at 100 ° C. or higher.
  • Example 1 LMB was added to 15% with respect to 15 kg of raw material milk.
  • the LMB used contained 64% oil (11% free fatty acids).
  • lactic acid bacteria, milk coagulation enzyme, and mildew were added, card formation and whey elimination were performed, and then 100 g each was packaged.
  • mold filling, inversion and salting were performed, and aging was performed at 10 to 15 ° C. for several weeks.
  • Example 2 LMB was dissolved in the raw milk so as to be 0.03%.
  • Example 3 LMB was dissolved in the raw milk so as to be 0.015%. Thereafter, in the same manner as in Sample 1, lactic acid bacteria, milk coagulation enzyme, and mildew were added, and card formation and whey elimination were performed. Thereafter, aging was carried out by mold filling, inversion and salting.
  • Sample 4 EMC was dissolved in the raw milk so as to be 0.63%.
  • the EMC used contained 28.8% oil (0.7% free fatty acid) and 12.8 mg / g free amino acid. Then, according to the general Camembert manufacturing process, lactic acid bacteria, milk coagulation enzyme, and mildew were added, and card formation and whey elimination were performed. Thereafter, aging was carried out by mold filling, inversion and salting. [Sample 5] After the ripening of Sample 1, retort treatment was performed under the condition that the center temperature of the obtained Camembert cheese was 80 ° C. [Sample 6] After the ripening of the sample 1, the retort treatment was performed under the condition that the center temperature of the obtained Camembert cheese was 85 ° C.
  • [Comparative sample 1] According to a general Camembert manufacturing process, lactic acid bacteria, milk-clotting enzyme, and mildew were added to raw milk to form cheese curd and eliminate whey. After 100 g of mold filling, inversion and salting were performed, and aging was performed. [Comparative sample 2] LMB was melt
  • Test Example 1 Sensory evaluation was performed using Samples 1 to 11 and Comparative Samples 1 to 8. Sensory evaluation was performed as follows. Samples and comparative samples were evaluated by pulverizing the outer skin and contents into a uniform paste using a blender. Each sample was tasted by 6 trained panelists and evaluated for 10 points (10: very good, 1: very bad) for “boiled taste” and “taste”. Each sample was taken out from the refrigerator to room temperature and evaluated after 15 minutes. The average value of the evaluation of the obtained six panelists was calculated as a sensory evaluation score. The results are shown in Tables 1, 2, and 3.
  • the GC-MS was processed at 40 ° C. for 8 minutes, then heated to 230 ° C. at 4 ° C. per minute and held at 230 ° C. for 20 minutes. At this time, the contents of methyl ketones, secondary alcohols, furans and pyrazines were measured by MSD. 2-Methyl-2-butenal was used as an internal standard for quantifying the concentration. The results of aroma component analysis are shown in Table 4 and Table 5.
  • the methyl ketones of Samples 7, 8, and 11 which were highly evaluated in terms of body taste and taste, were 340 ppb or more for secondary alcohols, 53 ppb or more for secondary alcohols, 0.5% or more for furans, and 0. It was confirmed that it was 5% or more.
  • the content of each component of Samples 9 and 10 was not less than the above numerical value, and the rich taste showed a high value, but the taste was greatly reduced. This is due to a burning odor, and it has been found that there is an upper limit in the values of furans and pyrazines, and it is desirable that furans are 2.5 ppb or less and pyrazines are 2.0 ppb or less.
  • Comparative Samples 1 and 7 were 0.22% LMB (into Camembert obtained by adding 0.03% of LMB to raw milk).
  • the sample (Comparative Sample 9 and Comparative Sample 10) was prepared by adding and mixing and dispersing with a grinder. Since sensory evaluation may be affected by the treatment by the grinder, the sample 11 was similarly subjected to the dispersion treatment by the grinder, and the sample 12 was prepared as a comparative control. Table 6 shows the results of sensory evaluation of these samples.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

L'objectif de la présente invention est de proposer un fromage de type Camembert enrichi en arômes et un procédé de production dudit fromage. Les EMC et/ou les LMB, qui sont produits lors de la décomposition partielle de matières grasses de lait, sont ajoutés à de la matière première de lait pour former un caillé de fromagerie, qui est soumis à une maturation. Ainsi, les teneurs en méthylcétones et en alcools secondaires, qui sont des constituants aromatiques conférant un arôme de fromage de type Camembert, sont augmentées. De plus, en réalisant après la maturation un traitement thermique dans des conditions adéquates, il peut être obtenu un fromage de type Camembert dans lequel l'arôme a été amélioré par un effet synergique des furanes et des pyrazines.
PCT/JP2014/064937 2013-06-06 2014-06-05 Fromage de type camembert et son procédé de production Ceased WO2014196593A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2014275805A AU2014275805B2 (en) 2013-06-06 2014-06-05 Camembert cheese and process for producing same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013119843A JP6226415B2 (ja) 2013-06-06 2013-06-06 風味を強化した白カビチーズおよびその製造方法
JP2013-119843 2013-06-06

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WO2014196593A1 true WO2014196593A1 (fr) 2014-12-11

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PCT/JP2014/064937 Ceased WO2014196593A1 (fr) 2013-06-06 2014-06-05 Fromage de type camembert et son procédé de production

Country Status (3)

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JP (1) JP6226415B2 (fr)
AU (1) AU2014275805B2 (fr)
WO (1) WO2014196593A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2622864B2 (ja) * 1988-09-09 1997-06-25 株式会社ヤクルト本社 乳酸発酵食品の製造および凝乳酵素組成物
JP2801376B2 (ja) * 1990-07-27 1998-09-21 森永乳業株式会社 チーズ風味組成物の製造方法
JP2000004785A (ja) * 1998-06-26 2000-01-11 Snow Brand Milk Prod Co Ltd 食品包装体
JP2006075012A (ja) * 2004-09-07 2006-03-23 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法
JP2007097591A (ja) * 2005-09-30 2007-04-19 Kraft Foods Holdings Inc バイオ生成フレーバ成分を含むフレッシュチーズ製品および製造方法
JP2007511220A (ja) * 2003-11-14 2007-05-10 ダッドレー エルストン，ピーター 乳製品及び乳製品分野の方法
JP4210017B2 (ja) * 2000-04-21 2009-01-14 雪印乳業株式会社 チーズ及びチーズフレーバー

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JPS5115676A (en) * 1974-07-25 1976-02-07 Meiji Milk Prod Co Ltd Hatsukonyoru chiizufureebaano seizohoho
JPS61152235A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd チ−ズ味を有するマ−ガリン及びその製造法
JP4771542B2 (ja) * 2006-11-08 2011-09-14 ミヨシ油脂株式会社 熟成チーズ風味を有する非熟成チーズ食品の製造方法
AU2009218457B2 (en) * 2008-02-29 2013-10-24 Dsm Ip Assets B.V. Lipases with high specificity towards short chain fatty acids and uses thereof
JP2009296972A (ja) * 2008-06-16 2009-12-24 Snow Brand Milk Prod Co Ltd 酵素処理チーズ及びその製造方法
WO2010008786A2 (fr) * 2008-06-23 2010-01-21 Amano Enzyme Usa, Ltd. Procédés enzymatiques de modification de la saveur

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Publication number Priority date Publication date Assignee Title
JP2622864B2 (ja) * 1988-09-09 1997-06-25 株式会社ヤクルト本社 乳酸発酵食品の製造および凝乳酵素組成物
JP2801376B2 (ja) * 1990-07-27 1998-09-21 森永乳業株式会社 チーズ風味組成物の製造方法
JP2000004785A (ja) * 1998-06-26 2000-01-11 Snow Brand Milk Prod Co Ltd 食品包装体
JP4210017B2 (ja) * 2000-04-21 2009-01-14 雪印乳業株式会社 チーズ及びチーズフレーバー
JP2007511220A (ja) * 2003-11-14 2007-05-10 ダッドレー エルストン，ピーター 乳製品及び乳製品分野の方法
JP2006075012A (ja) * 2004-09-07 2006-03-23 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法
JP2007097591A (ja) * 2005-09-30 2007-04-19 Kraft Foods Holdings Inc バイオ生成フレーバ成分を含むフレッシュチーズ製品および製造方法

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JOJI OKUMURA ET AL.: "Camembert cheese flavor: A review", KIKAN KORYO, 1985, pages 37 - 45 *
KARAHADIAN C ET AL.: "Contribution of Penicillium sp. to the flavors of brie and Camembert cheese", J. DAIRY SCI., vol. 68, no. 8, 1985, pages 1865 - 1877 *
KOJI NAKAMOTO: "Aroma Volatiles Generated from Heated Cheddar Cheese", KIKAN KORYO, 20 March 2013 (2013-03-20), pages 87 - 92 *
MAKOTO SHIOTA: "Palatability of Milk and Milk Products : texture, taste and aroma of fluid milk, butter and cheese", FOOD CHEMICALS, vol. 29, no. 6, June 2013 (2013-06-01), pages 35 - 42 *
MOLIMARD P ET AL.: "Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties", J. DAIRY SCI., vol. 79, no. 2, 1996, pages 169 - 184 *
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Also Published As

Publication number Publication date
JP6226415B2 (ja) 2017-11-08
AU2014275805A1 (en) 2015-12-24
AU2014275805B2 (en) 2017-08-24
JP2014236674A (ja) 2014-12-18

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