JP2871882B2 - Monascus aged cheese and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is characterized by having a reddish appearance and a beautiful color tone by ripening with red yeast mold.
The present invention relates to a red yeast mold aged cheese having a good flavor and a method for producing the same.

[0002] In the present invention, "cheese" refers to natural cheese (including green cheese and curd immediately after cutting), processed cheese, cheese food, or a product mainly composed of milk (hereinafter, "product mainly composed of milk"). Is abbreviated as "Nichizenbara").

[0003]

BACKGROUND OF THE INVENTION Monascus (a microorganism belonging to the genus Monascus)
Has been used for a long time in the production of red wine, tofu milk, etc., but recently, an example using red koji mold in bread (Japanese Unexamined Patent Publication No. 3-4729) and an example using red noodles in noodles (Japanese Unexamined Patent Publication No. 475
No. 5) or an example used in fish segments (JP-A-3-3908)
No. 5) is disclosed, and is also used for producing a red pigment.

On the other hand, mold-ripened cheese includes white mold cheese (for example, camembert) inoculated with a white mold microorganism (penicillium camemberti or a mutant strain thereof) and matured, or blue mold microorganism (penicillium rockforti, etc.). Blue mold cheese (for example, blue cheese, stilton cheese, Roquefort, etc.) is known. In addition, Edam cheese whose surface is dyed red, Limburger having a red Lind, Münster, Bashram Mondole, Enchirad, and the like are also known. However, cheese aged using red yeast mold is not yet known.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a matured red yeast mold ripened cheese which has a beautiful appearance and a good taste, and which has not been known before.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been completed in view of the above-mentioned prior art and problems, and a first invention for solving the above-mentioned problems is to provide red yeast mold with cheese.
Inoculated at a temperature of 25-30 ° C and a relative humidity of 70-99%
To maintain the aerobic condition for 3 to 10 days
Grow, cover the cheese surface with red yeast mold,
Aged at 15 ° C for 10 days to 2 months
This is a method for producing red yeast mold aged cheese . A second invention for solving the above-mentioned problem is that the inoculation of Monascus is a suspension of Monascus.
Is applied or sprayed on the cheese surface, or
Sprinkle the nutrient crushed material on the cheese surface or use any means
Of the aged cheese of Aspergillus oryzae according to the first invention, which is carried out by
It is a manufacturing method . According to a third invention for solving the above-mentioned problems, the cheese has an agar and / or an aqueous solution of glucose on its surface.
The method according to the first or second invention, which is applied or sprayed on
This is a method for producing red yeast mold aged cheese . Solving the above issues
According to a fourth aspect of the present invention, there is provided any one of the first to third aspects.
The cheese surface produced by the method described in
A covered red yeast mold aged cheese. Hereinafter, the configuration, operation, and effect of the invention will be described.

The cheese used as a raw material in the present invention is natural cheese (including green cheese and curd immediately after cutting), processed cheese, cheese food, or milk as a main raw material. Or a commercially available product can be used.

[0008] Monascus anka [Monascus kanka], Monascus purpureus [Monascus purpurus] used in the present invention.
eus] and other known microorganisms belonging to the genus Monasca, which can be easily obtained from the depository or from the market.

The following method can be employed for ripening cheese with Monascus.

1) Cheese is inoculated with Monascus and grown.
How to ripen cheese.

2) A method of culturing Monascus aspergillus using a liquid medium, immersing cheese in this culture solution, and ripening the cheese.

In the above method 1), a cell suspension or culture of Monascus fungi to be inoculated into cheese is prepared as follows.

(1) Monascus is inoculated into a liquid medium containing a carbon source, a nitrogen source, an inorganic salt, etc., and cultured under aerobic conditions, the cells are collected from the culture solution, and the cells are sterilized with water. Suspend in

(2) A red yeast is inoculated on a solid medium (eg, agar medium) and cultured under aerobic conditions. Sterile water is added to the culture and shaken gently to obtain a cell suspension.

(3) A solid medium (for example, bread) is inoculated with Monascus and cultured under aerobic conditions, and the culture is pulverized.

The inoculation of cheese is carried out by applying and spraying the above-mentioned cell suspension on cheese, or by spraying the crushed culture material on cheese. A method of coating the surface of cheese with a thin layer of agar gel prior to inoculation of Monascus is that the start of growth of Monascus is early, and carbon sources such as glucose, nitrogen sources such as amino acids, peptides, etc. The effect of accelerating the growth of Aspergillus oryzae by further containing inorganic salts or the like can be adopted. The same effect can be obtained by applying or spraying an aqueous solution containing a carbon source such as glucose, a nitrogen source such as amino acids and peptides, and a trace amount of inorganic salts on the cheese surface in advance instead of the agar gel.

The cheese inoculated with Monascus has a temperature of 15 to 3
5 ° C, preferably 25-30 ° C, relative humidity 70-99%
The yeast is grown under aerobic conditions at a degree, desirably 90% or more, for 3 to 10 days. As the Aspergillus oryzae grows, the cheese surface is covered with Aspergillus oryzae, and the appearance becomes reddish. Further, the cheese is aged, but the temperature is desirably slightly lower than before, for example, about 5 to 15 ° C. Aging is almost completed in about 10 days to about 2 months. It is also possible to employ a method in which green cheese is inoculated with red yeast mold, packed in a mold, perforated with a needle or a stick, etc. in the same manner as in the production method of blue cheese, to allow the growth and ripening of the red yeast mold.

In the above method 2), the liquid culture solution of Monascus may be a liquid medium containing a carbon source, or a carbon source,
It can be obtained by inoculating Monascus fungus in a liquid medium containing a nitrogen source, inorganic salts, and the like, and culturing it under aerobic conditions. The cheese is immersed in this culture solution to ripen the cheese. In cell density in the culture medium, 0.1% (wt. Or less, unless otherwise noted, especially the same) or more is desirable, the amount of the culture liquid with respect to the cheese more than double by weight, particularly preferably 5 times or more is there. During the immersion, the temperature is maintained at 5 to 30C, preferably 5 to 15C. Since ripening is almost completed in about 3 to 60 days, the cheese is removed from the culture solution. The resulting cheese has a reddish color tone on the surface appearance. Although the product can be used as it is, the cheese that has been immersed may be dried in a low-temperature, low-humidity environment until an appropriate moisture content is reached, during which time ripening proceeds further.

It is desirable to cool the ripened cheese as quickly as possible and store it at about 0 ° C. to 10 ° C.

The red yeast mold aged cheese obtained by the present invention has a beautiful red appearance on the surface and near the surface. The color varies slightly depending on the type of Monascus oryzae, the type of cheese, or the manufacturing method. For example, as in the above method 1), when the Monascus fungus is inoculated on the cheese surface, grown, and matured, the surface layer is red wine. It often has a red tone like. On the other hand, when cheese is immersed in a liquid culture solution of Monascus as in the method 2) above and aged, the surface layer often has a pink color. The red yeast mold aged cheese of the present invention has a mellow and unique flavor, but does not have a strong individual flavor like blue mold cheese. The texture is slightly softer than the raw cheese.

As described above, the red yeast mold aged cheese obtained by the present invention has a beautiful red appearance on the surface and near the surface layer. Therefore, the raw cheese is made into a sheet, and the red yeast is inoculated, grown, and matured. Layered things on multiple layers,
Or, if you perform processing such as winding into a roll,
The cut section can be made a clean product.

Now, the present invention will be described in detail with reference to Examples.
The present invention is not limited to the following examples.

[0023]

EXAMPLE 1 A 2 liter Erlenmeyer flask was filled with a liquid medium (glucose 1).
%, Potato starch 1%), and 1000 ml of Monascus anka,
IF04473), and cultured with shaking at 25 ° C. for 7 days. The cells were collected from the culture solution by centrifugation, an appropriate amount of sterilized water was added to the cells, and a cell suspension having a cell concentration of 0.1% was added. Obtained.

On the other hand, 30 kg of milk whose fat content was adjusted to 3.0% was pasteurized by heating at 75 ° C. for 15 seconds, then cooled to 32 ° C., and 300 ml of Starter CH-01 (trade name, manufactured by Hansen Co.) was added. And kept at 32 ° C. for 40 minutes. This is followed by calf-derived rennet (Hansen)
0.3 g was added and kept at 32 ° C. for 1 hour. Cutting was performed, and the card was poured into a hoop having a diameter of 10 cm and a height of 15 cm, and kept at 18 ° C. for 7 hours. During this time, inversion was performed four times. The resulting green card (diameter 9 cm, height 2.
5 cm) was immersed in a 18% saline solution for 80 minutes, and then dried for one day to obtain 36 salted and dried cards weighing about 100 g.

On the surface of the salted and dried curd, 2.0 ml of the above bacterial suspension was sprayed per card, and the temperature was 25 ° C.
The cells were cultured at 90% humidity for 10 days. After Monascus Anca covers the entire cheese surface, lower the storage temperature to 12 ° C and ripen it for another 30 days. The surface layer has a red wine-like red color tone and has a mellow flavor and 36 matured red yeast mold ripened cheeses I got

Example 2 5 months old cheddar cheese (from Australia)
It was molded to a size of cm × 7 cm × 3 cm (weight about 117 g), the surface was sterilized with alcohol, and then about 2 ml of Monascus anka cell suspension prepared by the same method as in Example 1 was sprayed on the cheese surface. The cells were cultured at 25 ° C. and 90% humidity for 10 days.
After Monascus Anca covers the entire cheese surface, lower the storage temperature to 12 ° C and ripen it for another 30 days to obtain a red yeast mold-ripened cheese having a red wine-like red tone and a mellow flavor. Obtained.

Example 3 Five months of aging cheddar cheese (from Australia)
cm × 7 cm × 3 cm (weight about 117 g), and a glucose agar aqueous solution (glucose 3%, agar 1.3)
%) With an agar gel thickness of 0.5 mm.
About 2 ml of Monascus anka cell suspension prepared in the same manner as above was sprayed on the cheese surface, and the temperature was 25 ° C and the humidity was 90%.
For 5 days. After Monascus Anka covers the whole cheese surface, lower the storage temperature to 12 ° C and
After ripening for days, a red yeast mold-ripened cheese having a reddish color tone like a red wine and having a mild flavor was obtained.

Example 4 Three-month-old Gouda cheese (from Australia) 850
g, water 120 g, and molten salt (JOHA S9, manufactured by Hoechst Japan Co., Ltd.) 30 g were heated and melted at 85 ° C. and cooled to produce about 1000 g of processed cheese, which was 5 cm × 7 cm.
× 3 cm (weight: about 115 g).

On the other hand, 1000 ml of a 6% glucose aqueous solution
In a liter Erlenmeyer flask, Monasus anka (IF04473) was inoculated, and cultured with shaking at 25 ° C. for 7 days. Into this culture solution (about 1 liter), the above-mentioned 4 molded process cheeses were added for 14 days. Dipped. During this time, the temperature was kept at 12 ° C. The obtained pale-pink matured cheese was heated at a temperature of 10 ° C. and a humidity of 7
Place in a 0% environment for 2 days, dry and weigh about 1
10 g of four aged Aspergillus oryzae cheeses having a unique mellow flavor were obtained.

[0030]

The effects of the present invention are as follows.

(1) A conventionally-ripened red yeast mold aged cheese can be produced.

(2) A matured cheese of Aspergillus oryzae having a beautiful appearance and a good taste can be produced.

[0033]

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tsuyoshi Haiya 2-7-4 Yurigaoka, Aso-ku, Kawasaki-shi, Kanagawa Prefecture 201 Morinaga Dairy Products Company 201 (72) Sanae Sato 1076-3, Nakayamacho, Midori-ku, Yokohama-shi, Kanagawa-ken ( 56) References JP-A-58-226551 (JP, A) JP-A-53-118547 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 19/00-19/16

Claims (4)

(57) [Claims] 1. Inoculating red aspergillus fungus on a cheese, temperature 25 ~ 3
0 ° C, 70-99% relative humidity, good for 3-10 days
To keep the cheese surface red,
Cover with koji mold and then at a temperature of 5 to 15 ° C for 10 days to 2 days.
Manufacture of Monascus ripened cheese characterized by aging in the moon
Law. 2. A method of inoculating a Monascus fungus with a suspension of Monascus fungus,
Apply or spray on the surface, or crush the red yeast mold culture
Spray the product on the cheese surface or
The method for producing a red yeast mold aged cheese according to claim 1, which is applied. 3. The method according to claim 1, wherein the cheese is agar and / or glucose water.
2. The method according to claim 1, wherein the solution is applied or sprayed on the surface.
Item 4. The method for producing a red yeast mold aged cheese according to Item 2. 4. according to any one of claims 1 to 3
The cheese surface produced by the method described in
Red Monascus aged cheese.