阅读说明：本技术 乳酪风味材料的制造方法 (Method for producing cheese-flavor material ) 是由 田村一二 石田淳也 高桥基史 八寻恒隆 于 2018-05-31 设计创作，主要内容包括：本发明涉及乳酪风味材料的制造方法,包括将对乳酸菌进行破碎而得的菌体破碎物、和酶添加到乳原料中使其反应的步骤。根据本发明,能够提供可以低成本且以简便的操作、安全且有效地制造具有更自然的乳酪风味的乳酪风味材料的乳酪风味材料的制造方法。(The present invention relates to a method for producing a cheese flavor material, comprising a step of adding a crushed cell product obtained by crushing lactic acid bacteria and an enzyme to a milk material to cause a reaction. According to the present invention, it is possible to provide a method for producing a cheese flavor material, which can produce a cheese flavor material having a more natural cheese flavor at low cost and with simple operations, safely and efficiently.)

1. A method for producing a cheese-flavor material, comprising the step of adding a disrupted product of a cell obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material and reacting the resultant mixture.

2. The method according to claim 1, comprising a step of disrupting lactic acid bacteria with an acid, an alkali or a salt to obtain a disrupted product of the bacteria.

3. The method according to claim 1 or 2, comprising a step of adding an acid to disrupt the lactic acid bacteria to obtain disrupted bacterial cells.

4. The method according to any one of claims 1 to 3, wherein the enzyme is 1 or more selected from the group consisting of a protease, a peptidase and a lipase.

5. The method according to any one of claims 1 to 4, wherein the milk raw material is 1 or more selected from the group consisting of cheese, butter, cream and skim milk.

Technical Field

The present invention relates to a method for producing a cheese flavor material. In detail, the present invention relates to a method for producing a cheese flavor material having a natural cheese flavor.

Background

As alternative materials for cheese, materials called analog cheese (imitation cheese), imitation cheese (imitation cheese), EMC (enzyme-treated cheese) are generally used.

Simulated cheese and imitation cheese are food materials having flavor and physical properties similar to cheese, although cheese is not used as a raw material. EMC is a material obtained by adding lactic acid bacteria, proteases, lipases, and the like to cheese material and reacting the mixture to greatly enhance the cheese flavor, and is also used as a raw material for imitation cheese and imitation cheese.

Thus, various simulated cheeses, imitation cheeses, and EMC having enhanced cheese flavor have been studied, but materials having a better cheese flavor are still required.

It is generally considered that lactic acid bacteria die off after long-term ripening of cheese, and intracellular enzymes of lactic acid bacteria are eluted, thereby forming a complicated flavor.

It is known that cheese flavor materials can be obtained by adding lactic acid bacteria to cheese, milk materials, and the like, and performing enzyme treatment and the like.

However, the flavour of these materials is artificial, deviating from the flavour of natural cheese.

For example, Japanese patent laid-open No. 2007-527213 (patent document 1) describes a method for producing a cheese-like product using a lactase-producing microorganism and lactic acid bacteria (for example, the claims of the document).

Jp 2009-296972 a (patent document 2) describes an enzyme-treated cheese obtained by allowing cheese to act on an enzyme produced by lactobacillus helveticus (for example, claims of the document).

Japanese patent application laid-open No. 2013-503604 (patent document 3) describes that in a method for producing a dairy product using lactic acid bacteria, the dairy product contains cheese, and that an enzyme is used before fermentation (for example, in the claims of the document).

However, none of these documents describes or suggests the use of a lactic acid bacterium for cell disruption treatment.

As a technique using a lactic acid bacterium subjected to cell disruption treatment, a technique has been reported in which a cell of a lactic acid bacterium is mechanically disrupted, and the lactic acid bacterium disrupted by the cell is used for the production of a natural cheese (japanese patent application laid-open No. 2016-093198 (patent document 4)). However, the technology disclosed herein relates only to the manufacture of natural cheese.

Disclosure of Invention

The present inventors succeeded in obtaining a cheese flavor material having a characteristic of cheese flavor closer to natural flavor than conventional flavor materials by adding an acid to lactic acid bacteria used this time to disrupt the cells and adding the resulting disrupted cell product to a milk raw material together with an enzyme such as protease, peptidase, or lipase to react the disrupted cell product. The present inventors have also studied the case of using a crushed cell material treated with salt or alkali instead of the crushed cell material treated with acid, and as a result, have succeeded in obtaining a cheese flavor material in the same manner. It is unexpected that the flavor of a cheese flavor material can be improved to a more natural cheese flavor by a disrupted product of cells obtained efficiently by a simple operation such as addition treatment with an acid, a salt, or an alkali.

The present invention has been completed based on these findings.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a cheese-flavored material having a natural cheese flavor by allowing lactic acid bacteria and enzymes subjected to cell disruption to act on a milk material such as cheese by a simple method.

That is, according to the present invention, the following inventions are provided.

[ 1 ] A method for producing a cheese-flavored material, comprising the step of adding a disrupted cell product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material and reacting the resulting mixture.

< 2 > the method according to < 1 > above, comprising the step of disrupting lactic acid bacteria with an acid, an alkali or a salt to obtain a disrupted product of the bacterial cell.

< 3 > the method according to < 1 > or < 2 > above, comprising the step of adding an acid to disrupt the lactic acid bacteria to obtain disrupted bacterial cells.

< 4 > according to any one of the methods < 1 > to < 3 > above, the enzyme is at least 1 selected from the group consisting of proteases, peptidases and lipases.

< 5 > according to any one of the above < 1 > -to < 4 >, the milk raw material is 1 or more selected from the group consisting of cheese, butter, cream and skim milk.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the method of the present invention, it is possible to provide a cheese flavor material with a more natural cheese flavor by performing the cell disruption treatment by a simple operation without requiring large-scale equipment investment or the like and efficiently eluting the extracellular enzyme of lactic acid bacteria. In the case of using a disrupted product of cell bodies obtained by using an acid or the like as in the present invention, a cheese flavor close to natural flavor can be realized which is equal to or more excellent than that of a disrupted product of cell bodies using a machine. The present inventors have found that a method for producing a cheese flavor using a disrupted product of a cell by a simple method such as acid treatment has not been a precedent.

Therefore, according to the present invention, a cheese flavor material having a more natural cheese flavor can be produced safely and efficiently at low cost and with a simple operation. The cheese flavor material obtained by the present invention has an increased complexity of taste and exhibits a flavor-improving effect closer to the natural cheese flavor.

Detailed Description

Hereinafter, embodiments of the present invention will be described.

The method for producing a cheese flavor material of the present invention comprises the step of adding a disrupted cell product obtained by disrupting lactic acid bacteria and an enzyme to a milk material and reacting the resulting mixture as described above.

The cheese flavor material is a cheese flavor material that can be used as a substitute material for cheese, for example, in the same manner as simulated cheese, imitation cheese, or EMC (enzyme-treated cheese).

In the method of the present invention, a disrupted cell product is obtained by disrupting lactic acid bacteria. The lactic acid bacteria that can be used are not particularly limited, and specific examples thereof include lactic acid bacteria of the genus Lactococcus (Lactococcus), Lactobacillus (Lactobacillus), Streptococcus (Streptococcus), Leuconostoc (Leuconostoc), Propionibacterium (Propionibacterium), Bifidobacterium (Bifidobacterium), and the like. More specifically, Lactococcus lactis subsp. lactis, Lactococcus lactis Lactococcus diacetyl diaceticus, Lactococcus lactis milk fat subsp. cremoris, Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus helveticus (Lactobacillus subsp. jungru), Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus (l.acididophilus), Lactobacillus crispatus, Lactobacillus amylovorus (l.amyolor), Lactobacillus acidophilus (Lactobacillus helveticus), Lactobacillus crispus, Lactobacillus casei (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus casei, Lactobacillus acidophilus (Lactobacillus casei), Lactobacillus casei, Lactobacillus paracasexus, Lactobacillus acidophilus (leu), Lactobacillus casei, Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus paracasei (leu, Lactobacillus paracasei, Lactobacillus parac, Leuconostoc mesenteroides (leu. mesenteroides subsp. dextranicum), leuconostoc paramesenteroides (leu. mesenteroides), Propionibacterium schermani (Propionibacterium schermani), Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium longum (b. longum), Bifidobacterium breve (b. breve), Bifidobacterium infantis (b. infarnentis), Bifidobacterium adolescentis (b. adolescentis) and the like. In this case, these lactic acid bacteria may be used alone, or 2 or more kinds thereof may be mixed and used in combination.

In the present invention, lactic acid bacteria are preferably cultured in advance before the disruption of the cells, if necessary, to increase the amount of the cells appropriately. The lactic acid bacteria can be concentrated by any 1 or more of membrane separation, centrifugal separation and vacuum evaporation. In addition, lactic acid bacteria obtained by any of freeze drying, reduced pressure spray drying and spray drying can be used. Further, a lactic acid bacterium subjected to neutralization culture can also be used.

The number of lactic acid bacteria per unit volume can be increased by membrane separation, centrifugation, vacuum evaporation, freeze drying, reduced pressure spray drying, neutralization culture, etc., and the concentration of lactic acid bacteria can be adjusted to a high level by using a culture of lactic acid bacteria.

In the present invention, the method for obtaining a disrupted product of a cell by disrupting lactic acid bacteria is not particularly limited as long as it can disrupt or break the cell wall or cell membrane of the cell, and may be a mechanical (physical) disruption method or a non-mechanical disruption method. As the mechanical crushing method, for example, a ball mill, a bead mill, a homogenizer (homogenizer), an ultrasonic device, etc. can be used, and they may be dry crushing or wet crushing.

In the present invention, the method of obtaining a disrupted product of a cell by disrupting lactic acid bacteria is preferably a non-mechanical method, and particularly a method of disrupting a cell using an acid, an alkali, or a salt. According to these methods, the cell disruption treatment can be carried out by a simple operation without requiring large-scale equipment investment or the like, and a good and natural cheese flavor can be achieved in the obtained cheese flavor material. Among them, the acid is more preferably used.

According to a more preferred embodiment of the present invention, the method for obtaining a disrupted microbial cell by disrupting lactic acid bacteria is a method for obtaining a disrupted microbial cell by disrupting lactic acid bacteria by adding an acid.

When a disrupted product of a cell is obtained by disrupting lactic acid bacteria with an acid, the acid that can be used is not particularly limited as long as it can be used for food applications such as cheese flavor materials, and examples thereof include citric acid, phosphoric acid, malic acid, succinic acid, fumaric acid, lactic acid, and acetic acid. Preferably, the acid is citric acid or phosphoric acid.

When an acid is used, the acid is added to lactic acid bacteria, and after neutralization with sodium hydroxide or the like as necessary, the lactic acid bacteria are used as a disrupted product of the cells obtained by the acid. In the case where the acid is added to the lactic acid bacteria, it is preferable to adjust the pH of the liquid containing the lactic acid bacteria to 2.5 to 3.8, preferably about 3.0 to 3.5, and then neutralize the liquid. In this case, the reaction temperature is preferably 10 to 50 ℃ and more preferably 20 to 40 ℃.

When a disrupted product of a cell is obtained by disrupting lactic acid bacteria with an alkali, the alkali that can be used is not particularly limited as long as it can be used for food such as cheese flavor materials, and examples thereof include sodium hydroxide, potassium carbonate, calcium hydroxide, trisodium phosphate, and sodium pyrophosphate. Preferably the base is sodium hydroxide, trisodium phosphate.

When an alkali is used, the alkali is added to lactic acid bacteria, and after neutralization with citric acid or the like as necessary, the resulting mixture is used as a disrupted cell product obtained by using the alkali. In the case where the alkali is added to the lactic acid bacteria, it is preferable to adjust the pH of the liquid containing the lactic acid bacteria to 9.0 to 10.5, preferably about 9.7 to 10.3, and then neutralize the liquid.

When a disrupted product of a cell is obtained by disrupting lactic acid bacteria with a salt, the salt that can be used is not particularly limited as long as it can be used for food, and examples thereof include sodium chloride, potassium chloride, sodium lactate, monosodium phosphate, disodium phosphate, and the like. Preferred salts are sodium chloride and potassium chloride.

In the method for producing a cheese-flavored material of the present invention, a crushed cell product obtained by crushing lactic acid bacteria and an enzyme are added to a milk raw material and reacted.

Among them, the disrupted microbial cells preferably have a quantitative survival rate reduced to less than 50% as compared with that before disruption. If the survival rate is 50% or more, the bacteria still sufficiently survive and the disruption is insufficient, so that it is difficult to obtain the effect of the present invention. The disrupted cell mass is preferably added in an amount of 0.1% to 5% based on the milk raw material to be added.

In the present invention, the enzyme that can be used is not particularly limited as long as it is an enzyme that generally participates in the fermentation process of general cheese or an enzyme that can be present during fermentation, and any enzyme of animal origin, plant origin, or microbial origin can be used as long as it acts on protein or lipid among the enzymes that can be used in food processing. Specific examples of the enzyme that can be used include proteases, peptidases, lipases, and aminopeptidases. According to a preferred embodiment of the present invention, the enzyme is 1 or more selected from the group consisting of proteases, peptidases and lipases, and more preferably a combination of proteases, peptidases and lipases.

The amount of the enzyme to be used is preferably, for example, about 0.001% to 0.3% relative to the added milk raw material.

Examples of the milk material that can be used in the present invention include milk for cheese, cheese block, cheese food, natural cheese, processed cheese, raw milk, skim milk powder, whole milk powder, concentrated milk, skim concentrated milk, modified milk, raw cream, and butter. The milk material is preferably cheese, butter, cream, or skim milk, and more preferably cheese block, whipped cream, or butter. These may be used in combination of 2 or more.

In the present invention, a disrupted microbial cell and an enzyme are added to a milk raw material to cause a reaction. That is, the disrupted microbial cells and the enzyme are added to the milk raw material, stirred appropriately, and then maintained at a predetermined temperature for a predetermined time to react. The reaction temperature can be appropriately adjusted depending on the kind of enzyme used and the amount ratio of the enzyme to the milk raw material. The reaction time may be appropriately adjusted depending on the amount of disrupted microbial cells, the type of enzyme used, and the amount ratio of the enzyme to the milk raw material, and may be appropriately adjusted depending on the intensity of a desired cheese flavor, and the like. For example, the reaction temperature and the reaction time may be set to 20 to 50 ℃ for 8 hours to 7 days. The reaction temperature and reaction time are preferably from 25 ℃ to 40 ℃ for 12 hours to 4 days.

According to a further aspect of the present invention there is provided a cheese flavour material produced by the process of the present invention.

According to another aspect of the present invention, there is provided a cheese-flavored food using the cheese-flavored material produced by the method of the present invention. Further, a method for producing a cheese-flavored food, comprising the step of adding such a cheese-flavored material to a food material to produce a cheese-flavored food, is also provided.