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WO2009041210A1 - ナチュラルチーズの製造方法 - Google Patents

ナチュラルチーズの製造方法 Download PDF

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Publication number
WO2009041210A1
WO2009041210A1 PCT/JP2008/065388 JP2008065388W WO2009041210A1 WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1 JP 2008065388 W JP2008065388 W JP 2008065388W WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
maturation
natural cheese
producing
namely
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/JP2008/065388
Other languages
English (en)
French (fr)
Inventor
Kenichi Jounoshita
Takashi Murotani
Shigeru Aizawa
Noriaki Matsunaga
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.)
Meiji Dairies Corp
Original Assignee
Meiji Dairies Corp
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 Meiji Dairies Corp filed Critical Meiji Dairies Corp
Priority to JP2009534249A priority Critical patent/JP5800328B2/ja
Priority to CN200880105342A priority patent/CN101795573A/zh
Publication of WO2009041210A1 publication Critical patent/WO2009041210A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • 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 OR TREATMENT 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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 OR TREATMENT 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

Landscapes

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

Abstract

【課題】熟成期間や風味（特に旨味）を簡便な操作で効率的に制御や調整できる、ナチュラルチーズの製造方法を提供する。 【解決手段】ナチュラルチーズの製造工程において、ホエイを排出した後のチーズカード（すなわち、熟成前のチーズカード）及び／又はチーズ（すなわち、熟成初期のチーズ）に対して、乳酸菌、乳酸菌の菌体破砕処理物、微生物由来のたんぱく質分解酵素の中のいずれか、あるいはこれらを任意に組み合わせたものを追加してから熟成する。
PCT/JP2008/065388 2007-09-27 2008-08-28 ナチュラルチーズの製造方法 Ceased WO2009041210A1 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2009534249A JP5800328B2 (ja) 2007-09-27 2008-08-28 熟成型ナチュラルチーズの製造方法
CN200880105342A CN101795573A (zh) 2007-09-27 2008-08-28 天然干酪的制造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2007-250963 2007-09-27
JP2007250963 2007-09-27
JP2008103407 2008-04-11
JP2008-103407 2008-04-11

Publications (1)

Publication Number Publication Date
WO2009041210A1 true WO2009041210A1 (ja) 2009-04-02

Family

ID=40511103

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/065388 Ceased WO2009041210A1 (ja) 2007-09-27 2008-08-28 ナチュラルチーズの製造方法

Country Status (4)

Country Link
JP (5) JP5800328B2 (ja)
KR (1) KR20100059808A (ja)
CN (2) CN101795573A (ja)
WO (1) WO2009041210A1 (ja)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011109984A (ja) * 2009-11-27 2011-06-09 Snow Brand Milk Prod Co Ltd ナチュラルチーズ
JP2014124118A (ja) * 2012-12-26 2014-07-07 Taishi Food Inc 微生物を利用して加工する固体食品の製造方法
JP2015171341A (ja) * 2014-03-12 2015-10-01 サッポロビール株式会社 レモン果汁発酵液の製造方法
WO2018221651A1 (ja) * 2017-06-01 2018-12-06 株式会社明治 チーズ風味素材の製造方法
JP2022069667A (ja) * 2013-03-15 2022-05-11 ジェニール バイオテック，インコーポレーティッド 再構成ナチュラルチーズ製品を製造する方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6697226B2 (ja) * 2015-06-11 2020-05-20 天野エンザイム株式会社 新規ペプチダーゼ
KR101794523B1 (ko) * 2015-12-11 2017-11-07 주식회사 쎌바이오텍 유당 분해 및 커드 형성 촉진 효과가 우수한 복수의 유산균을 포함하는 스타터 및 이의 제조방법
JP7395672B1 (ja) 2022-07-26 2023-12-11 日本ハム株式会社 チーズ様食品

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03160944A (ja) * 1989-11-17 1991-07-10 Snow Brand Milk Prod Co Ltd 半硬質チーズの風味強化および熟成促進方法
JPH0994063A (ja) * 1995-09-29 1997-04-08 Snow Brand Milk Prod Co Ltd チーズ及びその製造方法
JP2001218557A (ja) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd ナチュラルチーズ及びその製造方法
JP2001275564A (ja) * 2000-03-30 2001-10-09 Snow Brand Milk Prod Co Ltd 新規フレッシュチーズ
JP2002095410A (ja) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法
WO2004047543A1 (ja) * 2002-11-28 2004-06-10 Meiji Dairies Corporation 機能性食品及び機能性食品の製造方法
WO2006075772A1 (ja) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. 乳製品及びその製造方法
JP2007039423A (ja) * 2004-12-24 2007-02-15 Meiji Milk Prod Co Ltd 皮膚改善用及び／又は治療用の発酵乳とその製造方法
JP2007189973A (ja) * 2006-01-20 2007-08-02 Nissin Food Prod Co Ltd 血中コレステロール低減作用を有する新規乳酸菌

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5424459B2 (ja) * 1972-06-29 1979-08-21
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
JPH06261682A (ja) * 1993-03-12 1994-09-20 Riyoushiyoku Kenkyukai 果実プロテア−ゼによるチ−ズの熟成促進方 法
CA2162181A1 (en) * 1995-11-23 1997-05-24 Ronald E. Simard Accelerated maturation of cheddar cheese by the addition of live and heat-shocked lactobacilli and neutrase
JP3505026B2 (ja) * 1996-02-20 2004-03-08 明治乳業株式会社 溶菌性バクテリオファージを利用したナチュラルチーズの製造方法
NZ515881A (en) * 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
AU2003271164A1 (en) * 2002-10-11 2004-05-04 Ajinomoto Co., Inc. Process for producing cheese
AU2005211178B2 (en) * 2004-01-30 2010-05-20 Dsm Ip Assets B.V. Carboxypeptidase for cheese ripening

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03160944A (ja) * 1989-11-17 1991-07-10 Snow Brand Milk Prod Co Ltd 半硬質チーズの風味強化および熟成促進方法
JPH0994063A (ja) * 1995-09-29 1997-04-08 Snow Brand Milk Prod Co Ltd チーズ及びその製造方法
JP2001218557A (ja) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd ナチュラルチーズ及びその製造方法
JP2001275564A (ja) * 2000-03-30 2001-10-09 Snow Brand Milk Prod Co Ltd 新規フレッシュチーズ
JP2002095410A (ja) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法
WO2004047543A1 (ja) * 2002-11-28 2004-06-10 Meiji Dairies Corporation 機能性食品及び機能性食品の製造方法
JP2007039423A (ja) * 2004-12-24 2007-02-15 Meiji Milk Prod Co Ltd 皮膚改善用及び／又は治療用の発酵乳とその製造方法
WO2006075772A1 (ja) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. 乳製品及びその製造方法
JP2007189973A (ja) * 2006-01-20 2007-08-02 Nissin Food Prod Co Ltd 血中コレステロール低減作用を有する新規乳酸菌

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
H.CHOI ET AL.: "Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer.", BIOTECHNOLOGY TECHNIQUES, vol. 11, no. 7, 1997, pages 451 - 453 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011109984A (ja) * 2009-11-27 2011-06-09 Snow Brand Milk Prod Co Ltd ナチュラルチーズ
JP2014124118A (ja) * 2012-12-26 2014-07-07 Taishi Food Inc 微生物を利用して加工する固体食品の製造方法
JP2022069667A (ja) * 2013-03-15 2022-05-11 ジェニール バイオテック，インコーポレーティッド 再構成ナチュラルチーズ製品を製造する方法
JP2015171341A (ja) * 2014-03-12 2015-10-01 サッポロビール株式会社 レモン果汁発酵液の製造方法
WO2018221651A1 (ja) * 2017-06-01 2018-12-06 株式会社明治 チーズ風味素材の製造方法
JP2018201382A (ja) * 2017-06-01 2018-12-27 株式会社明治 チーズ風味素材の製造方法
US11259539B2 (en) 2017-06-01 2022-03-01 Meiji Co., Ltd. Method for producing cheese-flavored substance

Also Published As

Publication number Publication date
JP5800328B2 (ja) 2015-10-28
CN107136219A (zh) 2017-09-08
KR20100059808A (ko) 2010-06-04
JPWO2009041210A1 (ja) 2011-01-20
CN101795573A (zh) 2010-08-04
JP2017079803A (ja) 2017-05-18
JP2014057607A (ja) 2014-04-03
JP2016093198A (ja) 2016-05-26
JP2017221231A (ja) 2017-12-21
JP6283381B2 (ja) 2018-02-21

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