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Soft mould-series cheese starter

A soft and cheese technology, applied in cheese substitutes, applications, streptococcus/lactococcus, etc., can solve the problems of strong sour taste, easy to turn pale, hard Camembert cheese, etc., and achieve the effect of improving flavor

Pending Publication Date: 2020-04-03
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Camembert cheese, protein is decomposed into ammonia by white mold from the surface of the cheese, but in Camembert cheese made by the traditional production method, the center part is slightly hard while the peripheral part with a high pH is excessively melted. , There are strong sour and bitter tastes in the flavor
Camembert cheese produced by the stabilized production method is generally hard, and since lactic acid bacteria that produce aromatic substances such as 2,3-butanedione and 3-hydroxy-2-butanone are not used, the flavor is stable but easily fade problem

Method used

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  • Soft mould-series cheese starter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Camembert cheese made with a starter mixed with lactic acid bacteria in which the ratio of thermophilic lactic acid bacteria to mesophilic lactic acid bacteria is 86:14 has a moisture content of 51.8%, a pH of 6.51, and a hardness of the soft cheese part: 142 gf in the center and 142 gf in the periphery Department is 103gf. It was moderate in hardness and melted state, and both flavor and texture were favorable.

Embodiment 2

[0084] Camembert cheese made with a mixed starter of lactic acid bacteria with a ratio of thermophilic lactic acid bacteria to mesophilic lactic acid bacteria of 71:29 has a water content of 52.6%, a pH of 6.44, and a hardness of the soft cheese part: 112 gf in the center and 112 gf in the periphery The portion is 86gf. It was moderate in hardness and melted state, and both flavor and texture were favorable.

Embodiment 3

[0086] Camembert cheese made with lactic acid bacteria mixed starter with thermophilic lactic acid bacteria and mesophilic lactic acid bacteria at a ratio of 53:47 has a water content of 52.3%, a pH of 6.30, and a hardness of the soft cheese portion: 116 gf in the center and 116 gf in the periphery The portion is 92gf. It was moderate in hardness and melted state, and both flavor and texture were favorable.

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Abstract

A soft mould-series cheese starter. The invention is to provide a manufacturing method for a novel soft mould-series cheese such as Camembert, which does not employ a special additive, and to solve the problems of conventional production methods and stabilized production methods. The starter includes thermophilic lactobacillus and mesophilic lactobacillus, wherein the bacterial number ratio of thethermophilic lactobacillus and mesophilic lactobacillus is 10:1 to 1:10. The invention also relates to a production method of soft mould-series cheese by using the starter, and the soft mould-seriescheese produced through the production method.

Description

technical field [0001] The present invention relates to a starter for soft mold cheese such as Camembert cheese, a method for producing soft mold cheese using the same, and soft mold cheese produced by the production method. Background technique [0002] When the cheese structure of soft mould-type cheese such as Camembert cheese becomes "hard" or "too soft", it loses its commercial value. The hard Camembert cheese has poor texture and flavor, and the too soft cheese will stick to the hands and mouth, making it difficult to eat. [0003] The production methods of Camembert cheese are roughly divided into: a traditional production method using only mesophilic lactic acid bacteria in a lactic acid bacteria starter; and a stabilized production method using only thermophilic lactic acid bacteria. In Camembert cheese, the protein is decomposed into ammonia by white mold from the surface of the cheese, but in Camembert cheese made by the traditional production method, the center ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/068
CPCA23C19/0323A23C19/0682A23V2400/231A23V2400/249
Inventor 小岛公实子松永典明
Owner MEIJI CO LTD
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