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Cheese containing useful microorganism, and process for production thereof

A microorganism and a useful technology are applied in the field of cheese containing useful microorganisms and its manufacture, which can solve the problems such as the inability to maintain the flavor of natural cheese, and achieve the effects of preventing the survival rate from being reduced, having a high pH buffering capacity and having a large amount of fat.

Inactive Publication Date: 2012-09-26
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cheese obtained by this method is a general processed cheese product, and cannot maintain the flavor and the like of natural cheese itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0120] Gouda cheese 5kg and cheddar cheese 5kg with a meat grinder (perforated plate aperture ) after being pulverized, fully mixed to obtain a cheese mixture. The composition of the obtained cheese mixture was 37 weight% of water|moisture content, and 26 weight% of proteins. To the resulting cheese mixture was added 1% viable count 10 11 Lactobacillus gasseri (Lactobacillus gasseri OLL2716: FERM BP-6999) culture solution of cfu / ml was mixed with a mixer. Using a simple tablet molding machine, the mixture was molded into a cuboid of 2 cm x 4 cm x 1.5 cm, and stored in a refrigerator. After refrigerating for 2 days, the result of measuring the bacterial count of lactic acid bacteria in this cheese was about 10 9 cfu / g of the lactic acid bacteria. In addition, the obtained rectangular parallelepiped cheese maintains its shape well even if it is held by hand, but it tends to lose its original shape in the mouth when it is eaten, and it has a good melting feeling in the mouth ...

Embodiment 2

[0122] Use a meat grinder (perforated plate aperture) to go up to 10kg of cheese ) crushed. The composition of the cheese was 40% by weight of moisture and 27% by weight of protein. To the obtained cheese, add 10 live bacteria in an amount of 1% 11 cfu / ml of Lactobacillus gasseri (Lactobacillus gasseri OLL2716: FERM BP-6999) culture solution, further add 50 g of protein powder and 50 g of dextrin for premixing. The resulting mixture was extruded from a nozzle having a diameter of 2 cm×1.5 cm while being mixed with a twin-screw extruder. The molded cheese was cut to form a 2 cm x 1.5 cm x 4 cm rectangular parallelepiped sample, and then refrigerated. After refrigerating for 2 days, the result of measuring the number of lactic acid bacteria in this cheese contained about 10 9 cfu / g of the lactic acid bacteria. In addition, the obtained rectangular parallelepiped cheese had sufficient shape retention properties even if it was held by hand. From this, it was confirmed that ...

Embodiment 3

[0124] Gouda cheese 5kg and cheddar cheese 5kg with a meat grinder (perforated plate aperture ) after being pulverized, fully mixed to obtain a cheese mixture. The composition of the obtained cheese mixture was 37 weight% of water|moisture content, and 26 weight% of proteins. To this cheese mixture was added 2% viable count 10 9 50 g of cfu / ml Lactobacillus casei (Lactobacillus casei OLL2768: FERM BP-11244) culture solution was premixed. The resulting mixture was extruded from a nozzle having a diameter of 2 cm×1.5 cm while being mixed with a twin-screw extruder. The molded cheese was cut to form a 2 cm x 1.5 cm x 4 cm rectangular parallelepiped sample, and then refrigerated. After refrigerating for 2 days, the result of measuring the number of lactic acid bacteria in this cheese contained about 10 7 cfu / g of the lactic acid bacteria. In addition, the obtained rectangular parallelepiped cheese had sufficient shape retention properties even if it was held by hand.

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PUM

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Abstract

Disclosed are: a process which can produce a cheese containing a useful microorganism in a living state; and a cheese containing a useful microorganism, which is produced by the process. The process comprises milling a cheese, adding a useful microorganism to the milled cheese, and applying a pressure to the resulting mixture to re-shape the mixture. The process enables the useful microorganism to be contained in a living state at a desired content. When a cheese produced by the process is eaten, the useful microorganism in a living state can be ingested easily.

Description

technical field [0001] The present invention relates to cheese containing useful microorganisms and a method for producing the same. Background technique [0002] In general, natural cheese is roughly classified into hard cheese, semi-hard cheese, soft cheese, etc., and when classified by aging or fermentation method, more than 2,000 kinds of cheese are produced in the world. However, according to further market development and consumer demands, in order to make cheese have a wide range of other flavor changes in its unique flavor, it has been developed to add spicy seasonings, seasonings, fruits, vegetables, and animal meat products. Cheese with flavor substances represented by foods such as , dairy products, etc. [0003] Conventional methods for producing such cheese include, for example, a method of adding flavoring substances to milk containing cheese, a method of coating flavoring substances on the surface of cheese slices in the middle of production, and adding some ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/068
CPCA23C19/062
Inventor 西尾智子清水信行
Owner MEIJI CO LTD
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