Cheese preservation liquid, liquid composition for cheese preservation and suppression of mass loss, and packaged cheese products

Abstract

The object of the present invention is to provide a preservation liquid (i.e., a liquid composition for preservation and suppression of mass loss) that can reduce the mass loss of cheese as much as possible during the storage period of cheese. [Solution] The cheese preservation solution according to the present invention contains (a) at least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids and nucleic acids, and their sodium, potassium, and calcium salts, (b) sodium chloride, and (c) calcium chloride. In this preservation solution, the concentration of calcium chloride is in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis. Preferably, the pH of this preservation solution is in the range of 4 to 7.

Description

Technical Field

[0001] The present invention relates to a preservation solution for cheese. The present invention also relates to a liquid composition for preserving cheese and suppressing mass reduction. The present invention also relates to a container-packed cheese product.

Background Art

[0002] In the past, preservation solutions for mozzarella cheese have been proposed (see, for example, JP-A-2011-211918, JP-A-2011-223991, and JP-A-2022-171575).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] By the way, when the above-mentioned preservation solution is used for mozzarella cheese, it has been revealed that the mass reduction of the cheese progresses as the storage period becomes longer even under refrigerated storage at about 10°C. Therefore, an object of the present invention is to provide a preservation solution (that is, a liquid composition for preserving and suppressing mass reduction) that can reduce the mass reduction of cheese as much as possible during the storage period of cheese. Another object of the present invention is to provide a container-packed cheese product that can store cheese by immersing it in such a preservation solution.

Means for Solving the Problems

[0005] A cheese preservation solution according to one aspect of the present invention contains (a) at least one substance selected from the group consisting of organic acids, amino acids, and nucleic acids having a carboxyl group, and their sodium, potassium, and calcium salts, (b) sodium chloride, and (c) calcium chloride. In this preservation solution, the concentration of calcium chloride is in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis. Here, the cheese is preferably mozzarella cheese, and more preferably fresh mozzarella cheese. Furthermore, the organic acids, amino acids, and nucleic acids having a carboxyl group, and their sodium, potassium, and calcium salts, are preferably capable of forming chelates with calcium ions. Furthermore, the organic acids, amino acids, and nucleic acids having a carboxyl group, and their sodium, potassium, and calcium salts, may be used individually or in combination.

[0006] As a result of diligent research by the inventors of this application, it has become clear that a preservation liquid having the above-described composition can minimize the loss of cheese's mass during its preservation period.

[0007] Furthermore, in the cheese preservation solution described above, it is preferable that the concentration of sodium chloride be within the range of 0.1% by mass or more and 2.0% by mass or less.

[0008] Furthermore, the cheese preservation solution described above preferably exhibits a pH within the range of 4 to 7. Preferably, this pH is within the range of 4 to 6, and more preferably within the range of 5 to 6. This pH may be adjusted to approximate the pH of the mozzarella cheese being preserved, or it may be adjusted to have a slight difference from the pH of the mozzarella cheese being preserved. Also, if the substance described above is at least one substance selected from the group consisting of organic acids having carboxyl groups, amino acids, and nucleic acids, and its pH is less than 4, the pH is adjusted to fall within the above range by adding an alkaline substance containing sodium, potassium, calcium, etc., to the preservation solution. That is, in the preservation solution described above, it is preferable that the acid is anionized, and that the anion of the acid coexists with alkali metal ions or alkaline earth metal ions.

[0009] Furthermore, in the cheese preservation liquid described above, the substance is preferably glutamic acid or a glutamate. The concentration of glutamic acid or glutamate is preferably within the range of 0.01% by mass or more and 0.8% by mass or less, in terms of sodium glutamate.

[0010] Furthermore, in the cheese preservation solution described above, the substance is preferably citric acid or a citrate. The concentration of the citric acid or citrate is preferably within the range of 0.01% by mass or more and less than 0.4% by mass, in terms of sodium citrate. This is because it can suppress the softening of the cheese surface.

[0011] Furthermore, in the cheese preservation solution described above, the substance is preferably gluconic acid or a gluconate. The gluconic acid or gluconate is preferably present in a concentration of 0.01% by mass or more and less than 0.6% by mass, in terms of sodium gluconate.

[0012] Furthermore, in the cheese preservation solution described above, the substance is preferably aspartic acid or an aspartate salt. The concentration of the aspartic acid or aspartate salt is preferably within the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium aspartate.

[0013] Furthermore, in the cheese preservation solution described above, the substance is preferably succinic acid or a succinate salt. The succinic acid or succinate salt is preferably present in a concentration of 0.01% by mass or more and 1.0% by mass or less, calculated as disodium succinate.

[0014] Furthermore, in the cheese preservation solution described above, the substance is preferably lactic acid or a lactate. The concentration of the lactic acid or lactate is preferably within the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium lactate.

[0015] Furthermore, in the cheese preservation solution described above, the substance is preferably inosinic acid or an inosinate salt. The concentration of the inosinic acid or inosinate salt is preferably within the range of 0.01% by mass or more and 1.0% by mass or less, calculated as disodium inosinate.

[0016] Incidentally, the cheese preservation solution described above is preferably used for preserving cheese in which the molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca) is in the range of 0.85 to 1.05.

[0017] Furthermore, the cheese preservation liquid described above is preferably used for preserving cheese having a moisture content in the range of 54% by mass or more and 68% by mass or less.

[0018] Furthermore, a packaged cheese product according to another aspect of the present invention comprises cheese, a container, and a preservative liquid. The cheese is preferably mozzarella cheese, and more preferably fresh mozzarella cheese. The container holds the cheese. The preservative liquid is filled into the container and immerses the cheese. The preservative liquid also contains (a) at least one substance selected from the group consisting of organic acids having carboxyl groups, amino acids, and nucleic acids, and their sodium, potassium, and calcium salts, (b) sodium chloride, and (c) calcium chloride. The calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis.

[0019] As a result of diligent research by the inventors of this application, it has become clear that the above-mentioned packaged cheese product can minimize the loss of cheese mass during the cheese's storage period.

[0020] A liquid composition for preserving cheese and suppressing mass loss according to another aspect of the present invention contains (a) at least one substance selected from the group consisting of organic acids, amino acids, and nucleic acids having a carboxyl group, and their sodium, potassium, and calcium salts, (b) sodium chloride, and (c) calcium chloride. In this preservation solution, the concentration of calcium chloride is in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis. Here, the cheese is preferably mozzarella cheese, and more preferably fresh mozzarella cheese. Furthermore, it is preferable that the organic acids, amino acids, and nucleic acids having a carboxyl group, and their sodium, potassium, and calcium salts, have the ability to form chelates with calcium ions.

[0021] As a result of diligent research by the inventors of the present invention, it has become clear that the liquid composition for preservation and suppression of mass loss having the above-described composition can reduce the mass loss of cheese as much as possible during the storage period of cheese.

[0022] Furthermore, the present invention also includes the following inventions.

[0023] A method for preserving cheese and suppressing mass loss of the cheese by immersing the cheese in a "liquid composition containing (a) at least one substance selected from the group consisting of an organic acid having a carboxyl group, an amino acid, and a nucleic acid, and their sodium salts, potassium salts, and calcium salts, (b) sodium chloride, and (c) calcium chloride, wherein the calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less in terms of dihydrate".

[0024] Use of a "liquid composition containing (a) at least one substance selected from the group consisting of an organic acid having a carboxyl group, an amino acid, and a nucleic acid, and their sodium salts, potassium salts, and calcium salts, (b) sodium chloride, and (c) calcium chloride, wherein the calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less in terms of dihydrate" for preserving cheese and suppressing mass loss of the cheese.

[0025] A "liquid composition containing (a) at least one substance selected from the group consisting of an organic acid having a carboxyl group, an amino acid, and a nucleic acid, and their sodium salts, potassium salts, and calcium salts, (b) sodium chloride, and (c) calcium chloride, wherein the calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less in terms of dihydrate", which is used as a composition for preserving cheese and suppressing mass loss of the cheese.

[0026] Use of (a) at least one substance selected from the group consisting of an organic acid having a carboxyl group, an amino acid, and a nucleic acid, and their sodium salts, potassium salts, and calcium salts, (b) sodium chloride, and (c) calcium chloride for the production of a composition for preserving cheese and suppressing mass loss of the cheese. In the composition, it is preferable that the calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less in terms of dihydrate.

MODE FOR CARRYING OUT THE INVENTION

[0027] 1. Composition of the cheese preservation liquid according to an embodiment of the present invention The cheese preservation solution according to an embodiment of the present invention is a cheese preservation solution that can suppress the mass loss of cheese, and contains (a) at least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids and nucleic acids, and their sodium salts, potassium salts and calcium salts, (b) sodium chloride, and (c) calcium chloride. This cheese preservation solution can also be called a "liquid composition for cheese preservation and mass loss suppression" because it suppresses the mass loss of the cheese when it is preserved. The solvent for the components (a), (b), and (c) above is preferably water. The cheese to be preserved with the above preservation solution is preferably mozzarella cheese, and more preferably fresh mozzarella cheese. Furthermore, this cheese is preferably a cheese in which the molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca) is in the range of 0.85 to 1.05, and more preferably a cheese in the range of 0.95 to 1.05. Furthermore, it is preferable that this cheese has a moisture content in the range of 54% by mass or more and 68% by mass or less. The components of the preservative liquid described above will be described in detail below.

[0028] (1) At least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids and nucleic acids, and their sodium salts, potassium salts and calcium salts.

[0029] Organic acids, amino acids, and nucleic acids having a carboxyl group, as well as their sodium, potassium, and calcium salts, are preferably capable of chelating with calcium ions. Furthermore, organic acids, amino acids, and nucleic acids having a carboxyl group, as well as their sodium, potassium, and calcium salts, may be used individually or in combination.

[0030] By the way, in the embodiments of the present invention, examples of organic acids having a carboxyl group include citric acid, gluconic acid, succinic acid, inosinic acid (a breakdown product of nucleic acids), and lactic acid. Examples of salts thereof include sodium citrate, potassium citrate, calcium citrate, sodium gluconate, potassium gluconate, calcium gluconate, sodium succinate, potassium succinate, calcium succinate, sodium inosinate, potassium inosinate, calcium inosinate, sodium lactate, potassium lactate, and calcium lactate. Furthermore, in the embodiments of the present invention, examples of amino acids include glutamic acid and aspartic acid. Examples of salts thereof include sodium glutamate, potassium glutamate, calcium glutamate, sodium aspartate, potassium aspartate, and calcium aspartate.

[0031] Furthermore, if the above-mentioned substance is citric acid or citrate, it is preferable that the concentration of citric acid or citrate be in the range of 0.01% by mass or more and less than 0.4% by mass, more preferably in the range of 0.1% by mass or more and less than 0.4% by mass, even more preferably in the range of 0.2% by mass or more and less than 0.4% by mass, and particularly preferably in the range of more than 0.3% by mass and less than 0.4% by mass. This is because it is possible to suppress not only the mass loss of the cheese but also the softening of the surface of the cheese. Furthermore, if the above-mentioned substance is gluconic acid or a gluconate, it is preferable that the concentration of the gluconic acid or gluconate be in the range of 0.01% by mass or more and less than 0.6% by mass, more preferably in the range of 0.1% by mass or more and less than 0.6% by mass, even more preferably in the range of 0.2% by mass or more and less than 0.6% by mass, even more preferably in the range of 0.3% by mass or more and less than 0.6% by mass, and particularly preferably in the range of 0.4% by mass or more and 0.6% by mass or less. Furthermore, if the above-mentioned substance is glutamic acid or glutamate, it is preferable that the concentration of glutamic acid or glutamate be in the range of 0.01% by mass or more and 0.8% by mass or less in terms of sodium glutamate, more preferably in the range of 0.01% by mass or more and 0.6% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.4% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.2% by mass or less, and particularly preferably in the range of 0.01% by mass or more and 0.1% by mass or less.Furthermore, if the above-mentioned substance is aspartic acid or an aspartate salt, it is preferable that the concentration of the aspartic acid or aspartate salt is in the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium aspartate, more preferably in the range of 0.01% by mass or more and 0.8% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.6% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.4% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.2% by mass or less, and particularly preferably in the range of 0.01% by mass or more and 0.1% by mass or less. Furthermore, if the above-mentioned substance is succinic acid or succinate, it is preferable that the succinic acid or succinate exhibits a concentration in the range of 0.01% by mass or more and 1.0% by mass or less, based on disodium succinate, more preferably in the range of 0.01% by mass or more and 0.8% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.6% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.4% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.2% by mass or less, and particularly preferably in the range of 0.01% by mass or more and 0.1% by mass or less. Furthermore, if the above-mentioned substance is lactic acid or lactate, it is preferable that the concentration of lactic acid or lactate be in the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium lactate, more preferably in the range of 0.01% by mass or more and 0.8% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.6% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.4% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.2% by mass or less, and particularly preferably in the range of 0.01% by mass or more and 0.1% by mass or less.Furthermore, if the above-mentioned substance is inosinic acid or an inosinate salt, it is preferable that the inosinic acid or inosinate salt exhibits a concentration in the range of 0.01% by mass or more and 1.0% by mass or less, more preferably in the range of 0.01% by mass or more and 0.8% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.6% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.4% by mass or less, even more preferably in the range of 0.01% by mass or more and 0.2% by mass or less, and particularly preferably in the range of 0.01% by mass or more and 0.1% by mass or less.

[0032] Furthermore, when citric acid or citrate and glutamic acid or glutamate are present in the preservation solution, it is preferable that the concentration of citric acid or citrate is within the range of 0.01% by mass or more and less than 0.22% by mass in terms of sodium citrate, and the concentration of glutamic acid or glutamate is within the range of 0.01% by mass or more and 0.1% by mass or less in terms of sodium glutamate. This is because it can suppress the softening of the cheese surface.

[0033] (2) Sodium chloride In the cheese preservation solution according to this embodiment, the concentration of sodium chloride is preferably in the range of 0.1% by mass or more and 2.0% by mass or less, more preferably in the range of 0.3% by mass or more and 1.8% by mass or less, even more preferably in the range of 0.5% by mass or more and 1.0% by mass or less, and particularly preferably in the range of 0.6% by mass or more and 0.7% by mass or less.

[0034] (3) Calcium chloride In the cheese preservation solution according to this embodiment, the concentration of calcium chloride is preferably in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis, more preferably in the range of more than 0.25% by mass and 0.35% by mass or less, even more preferably in the range of 0.30% by mass or more and 0.35% by mass or less, and particularly preferably in the range of more than 0.25% by mass and 0.30% by mass or less.

[0035] 2. pH of the cheese preservation solution according to the embodiment of the present invention The cheese preservation solution according to the embodiment of the present invention preferably exhibits a pH within the range of 4 to 7. More preferably, this pH is within the range of 4 to 6, and more preferably within the range of 5 to 6. The pH of the preservation solution is obtained by measuring it with a pH meter after adjusting the temperature of the preservation solution to 25°C. Furthermore, this pH may be adjusted to approximate the pH of the mozzarella cheese being preserved, or it may be adjusted to have a slight difference from the pH of the mozzarella cheese being preserved. In order to promote the release of calcium ions from the cheese, it is preferable that the pH of the preservation solution be about 0.1 to 1 lower than the pH of the cheese.

[0036] By the way, any pH adjuster used to adjust the pH of the preservation solution is acceptable as long as it is approved under the Food Sanitation Law. Also, pH adjusters can be substituted with food products (such as lemons or fermented whey). Specific examples of pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, dipotassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0037] 3. Containers for cheese and preservative liquid according to embodiments of the present invention When immersing the cheese in the preservation solution described above, a container is used, but due to the nature of the invention, this container is not particularly limited. For example, when selling cheese commercially, it is preferable to use an airtight container. Examples of airtight containers include plastic containers, pouches, cans, etc.

[0038] The embodiments of the present invention will be described in more detail below with reference to examples and comparative examples. It is not limited. [Examples]

[0039] 1. Production of fresh mozzarella cheese Raw milk (fat-to-protein ratio in the raw milk = 1.15) was pasteurized at 63°C for 30 minutes and cooled to 36°C to obtain a prepared milk. 10% by mass of lactic acid was added dropwise to adjust the pH of the prepared milk to 6.2. 0.006% by mass of frozen lactic acid bacteria starter (Christian Hansen) was added to the prepared milk with a pH of 6.2, and the prepared milk containing the frozen lactic acid bacteria starter was stirred in an incubator for 20 minutes. Subsequently, rennet (Christian Hansen) was added to the prepared milk containing the frozen lactic acid bacteria starter to a concentration of 50 ppm, and the mixture was allowed to stand. The prepared milk coagulated, yielding curd. The curd was then cut into 1 cm cubes and gently stirred. Next, the 1 cm cubes of curd were stirred for 30 minutes while maintaining a temperature of 36°C, and then the curd and whey were separated. Next, the curd was matured in a 36°C constant temperature chamber to further remove whey from the curd, yielding a cheese curd with a solid fat content (FDM) of 52% and a pH of 5.2.

[0040] Next, the cheese curd obtained as described above was crushed, and then steam was supplied to the crushed cheese curd to heat it to 62-64°C. Then, water and salt were added to the heated cheese curd to adjust its moisture and salt content, and a malleable cheese was obtained. This malleable cheese was molded into a 112.5g sphere, and then the sphere was immersed in 15°C cold water for 10 minutes, and then further immersed in 4°C cold water for 40 minutes to obtain fresh mozzarella cheese (hereinafter, this fresh mozzarella cheese may be simply referred to as cheese). The mass of the cheese after immersion in cold water was 114.1g, its moisture content was 58% by mass, its fat content was 22.4% by mass, and the molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca) was 0.98. The moisture content of the cheese and the molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca) were determined as follows.

[0041] <How to determine the molar ratio of casein-bound phosphorus to casein-bound calcium> (procedure) (i) A sample was prepared by using a food mill to grind one ball of cheese into a uniform paste. (ii) After weighing 10 g of the above-mentioned sample (W(g)) into a centrifuge tube (P0(g)) whose mass had been measured in advance, 30 g of water was added to the centrifuge tube, and the sample and water were mixed in a homogenizer (approximately 9,000 rpm, 5 minutes) to obtain a suspension. The centrifuge tube containing this suspension was placed in a centrifuge and the suspension was centrifuged (9,600 g, 5 minutes). After the centrifugation process was completed, the supernatant and suspended solids were removed from the centrifuge tube, and the total mass of the precipitate and the centrifuge tube (P1(g)) was measured using a precision scale. The mass of the precipitate (P(g)) was then calculated by subtracting the mass of the centrifuge tube (P0(g)) from the total mass (P1(g)). (iii) 2 g (p(g)) of precipitate was weighed into a quartz dish, and the dish was placed on a hot plate adjusted to 100°C. The hot plate was then heated to 220°C over 1 hour, and the dish was placed on an electric heater and heated until it reached 450°C. The dish was then held in an electric furnace at 500°C for 1 hour to pre-ash the precipitate, and then the dish was moved to a desiccator to cool. (iv) After the quartz dish had cooled, 1 mL of concentrated nitric acid (d=1.38) was added to the pre-ashed precipitate on the quartz dish, and the dish was placed on a hot plate. The hot plate was then heated to 150°C, and the quartz dish was heated for 10-15 minutes to evaporate the nitric acid on the dish. The quartz dish was kept in an electric furnace at 500°C for 1 hour to ash the pre-ashed precipitate, and then the quartz dish was moved to a desiccator and allowed to cool. (v) Add 2 mL of nitric acid to the ashed precipitate and heat it on a hot plate to 100°C for 30 minutes to dissolve the ashed precipitate in the nitric acid. Then, allow the solution to cool to a final volume of 200 mL. Next, the solution was diluted 10-fold with 1% nitric acid solution to obtain the test solution. (vi) The pre-prepared standard solution and test solution were introduced into an ICP emission spectrometer (Agilent 5900 ICP-OES (Agilent Corporation)), and the calcium and phosphorus concentrations in the test solution were determined from the resulting calibration curve. (vii) Casein-bound calcium and casein-bound phosphorus were calculated using the following formula. (Casein-bound calcium and casein-bound phosphorus (mg / 100g)) = C×200×10×p-1×P×W-1×10-1 C: Concentration of each element (mg / L) determined from the calibration curve. 200: Constant volume (mL) 10: Dilution ratio p: Amount of sediment collected (g) P: Amount of precipitate (g) W: Sample volume (g) (viii) The molar ratio of casein-bound phosphorus to casein-bound calcium was calculated using the following formula. (Molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca)) = (Casein-bound calcium ÷ 40.08) ÷ (Casein-bound phosphorus ÷ 30.97)

[0042] <Moisture content measurement method (mixed sand method)> The moisture content was measured according to the following procedure (i) through (vii). (i) One ball of cheese was ground in a food mill until it became a uniform paste to obtain the sample. (ii) An aluminum weighing dish containing 15-20 g of silica sand and a small glass rod was dried in a hot air circulating dryer set to 102°C for 1 hour, and then allowed to cool in a desiccator for about 30 minutes. (iii) After weighing the weighing pan with a precision scale, 1.5 to 2.0 g of the sample was placed on the weighing pan and weighed accurately. The mass of the sample was then determined by subtracting the mass of the weighing pan from the mass of the weighing pan on which the sample was placed. (iv) While heating the weighing dish on a hot plate to 160°C, the sample on the weighing dish was gently stirred using a glass rod. (v) After visually confirming that the silica sand was dry, the weighing dish on which the sample was placed was dried in a hot air circulating dryer set to 102°C for 2 hours, and then allowed to cool in a desiccator for about 30 minutes. (vi) The weighing dish on which the sample was placed and dried was weighed using a precision scale. The dried mass of the sample was then determined by subtracting the mass of the weighing dish from the mass of the weighing dish on which the sample was placed and dried. (vii) The moisture content (mass%) of the sample was calculated by substituting the sample mass and dried mass obtained above into the following formula. (Formula for calculating moisture content) Moisture content (mass%) = (sample mass - mass after drying) ÷ sample mass x 100

[0043] 2. Preparation of preservation solution A stock solution was prepared by adding calcium chloride dihydrate, sodium chloride, and trisodium citrate to water so that the concentration of calcium chloride was 0.32% by mass (calcium chloride dihydrate equivalent), the concentration of sodium chloride was 0.65% by mass, and the concentration of citric acid was 0.16% by mass (trisodium citrate equivalent). Then, gluconic acid was added to the stock solution to obtain the desired preservative solution by adjusting the pH to 5.5 (see Table 1). The pH was adjusted by first warming the stock solution to 25°C and then measuring the pH of the stock solution using a pH meter (HM-30G (manufactured by Toa DKK Co., Ltd.)).

[0044] 3. Preparation of cheese preserved in preservative solution As described above, 114.1 g (1 piece) of cheese and 110 g of preservative solution were filled into an aluminum-coated standing pouch, and the pouch was sealed to obtain cheese immersed in preservative solution. In this example, four cheeses immersed in preservative solution were prepared.

[0045] 4. Preservation Test The cheese immersed in the preservation solution prepared as described above was stored in a refrigerated environment at 10°C for 43 days. At 10, 20, 30, and 43 days from the start of storage, the pouch was opened, the mass of the cheese was measured, and its surface condition was observed and evaluated. For the measurement of the cheese's mass, the cheese was placed on a metal mesh for 1 minute to drain any water from the surface before weighing. The surface condition of the cheese was scored based on the following evaluation criteria. At the start of the cheese preservation test, i.e., when the cheese was filled into the pouch, the surface condition of the cheese was rated 5 points.

[0046] 5 points: The cheese surface is firm and completely free of sliminess. 4 points: The cheese surface is slightly slimy. 3 points: The cheese surface has a slightly slimy texture. 2 points: The surface of the cheese is very slimy. 1 point: The surface of the cheese is melted.

[0047] The results of this storage test showed that the mass of the cheese was 117.5g after 10 days from the start of storage, 115.3g after 20 days from the start of storage, 113.2g after 30 days from the start of storage, and 111.4g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at all time points (see Table 3). [Examples]

[0048] Except for adding calcium chloride dihydrate, sodium chloride, and trisodium citrate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0049] The results of the storage test showed that the mass of the cheese was 120.5g after 10 days from the start of storage, 118.2g after 20 days from the start of storage, 116.5g after 30 days from the start of storage, and 115.3g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at all time points (see Table 3). [Examples]

[0050] Except for adding calcium chloride dihydrate, sodium chloride, and trisodium citrate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0051] The results of the storage test showed that the mass of the cheese was 119.8g after 10 days from the start of storage, 121.0g after 20 days from the start of storage, 119.4g after 30 days from the start of storage, and 118.0g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 4 points at all time points (see Table 3). [Examples]

[0052] Except for adding calcium chloride dihydrate, sodium chloride, and trisodium citrate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0053] The results of the storage test showed that the mass of the cheese was 120.6g after 10 days from the start of storage, 121.4g after 20 days from the start of storage, 119.7g after 30 days from the start of storage, and 118.6g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 3 points at 10, 20, and 30 days from the start of storage, and 2 points at 43 days from the start of storage (see Table 3). [Examples]

[0054] Except for adding calcium chloride dihydrate, sodium chloride, and sodium gluconate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0055] The results of the storage test showed that the mass of the cheese was 117.5g after 10 days from the start of storage, 114.9g after 20 days from the start of storage, 113.7g after 30 days from the start of storage, and 112.4g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at 10, 20, and 30 days from the start of storage, and 4 points at 43 days from the start of storage (see Table 3). [Examples]

[0056] Except for adding calcium chloride dihydrate, sodium chloride, and sodium glutamate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0057] The results of the storage test showed that the mass of the cheese was 115.4g after 10 days from the start of storage, 113.6g after 20 days from the start of storage, 112.1g after 30 days from the start of storage, and 109.9g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at all time points (see Table 3). [Examples]

[0058] Except for the addition of calcium chloride dihydrate, sodium chloride, trisodium citrate, and sodium glutamate to water to obtain the desired preservation solution (see Table 1), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0059] The results of the storage test showed that the mass of the cheese was 116.8g after 10 days from the start of storage, 115.8g after 20 days from the start of storage, 115.0g after 30 days from the start of storage, and 111.5g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at all time points (see Table 3). [Examples]

[0060] Except for the fact that calcium chloride dihydrate, sodium chloride, trisodium citrate, and sodium glutamate were added to water to obtain the desired preservation solution so that the concentration of calcium chloride was 0.26% by mass on a dihydrate basis, the concentration of sodium chloride was 0.65% by mass, the concentration of citric acid was 0.22% by mass on a trisodium citrate basis, and the concentration of glutamic acid was 0.05% by mass on a sodium glutamate basis (see Table 1), cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese" of Example 1, and a preservation test of the cheese was performed using the method described in section 4, "Preservation Test" of Example 1.

[0061] The results of the storage test showed that the mass of the cheese was 120.8g after 10 days from the start of storage, 120.9g after 20 days from the start of storage, 119.5g after 30 days from the start of storage, and 120.4g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 3 points at 10 and 20 days from the start of storage, and 2 points at 30 and 43 days from the start of storage (see Table 3). [Examples]

[0062] Except for adding calcium chloride dihydrate, sodium chloride, and trisodium citrate to water to obtain the desired preservation solution (see Table 4), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0063] The results of the storage test showed that the mass of the cheese was 115.6g after 14 days from the start of storage, 112.6g after 33 days from the start of storage, and 111.5g after 42 days from the start of storage (see Table 5). In addition, the evaluation score for the surface condition of the cheese was 5 points after 14 days from the start of storage, and 4 points after 33 days and 42 days from the start of storage (see Table 6). [Examples]

[0064] Except for the addition of calcium chloride dihydrate, sodium chloride, and trisodium citrate to water to obtain the desired preservation solution (see Table 4), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0065] The results of the storage test showed that the mass of the cheese was 120.7g after 14 days from the start of storage, 116.6g after 33 days from the start of storage, and 115.5g after 42 days from the start of storage (see Table 5). In addition, the evaluation score for the surface condition of the cheese was 4 points at 14 and 33 days from the start of storage, and 3 points at 42 days from the start of storage (see Table 6). [Examples]

[0066] Except for the addition of calcium chloride dihydrate, sodium chloride, and sodium aspartate monohydrate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0067] The results of the storage test showed that the mass of the cheese was 115.6g after 15 days from the start of storage, 108.9g after 32 days from the start of storage, and 108.4g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points at 15 and 32 days from the start of storage, and 3 points at 43 days from the start of storage (see Table 9). [Examples]

[0068] Except for the addition of calcium chloride dihydrate, sodium chloride, and sodium aspartate monohydrate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0069] The results of the storage test showed that the mass of the cheese was 118.8g after 15 days from the start of storage, 118.7g after 32 days from the start of storage, and 110.4g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points at 15 and 32 days from the start of storage, and 3 points at 43 days from the start of storage (see Table 9). [Examples]

[0070] Except for adding calcium chloride dihydrate, sodium chloride, and disodium succinate hexahydrate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0071] The results of the storage test showed that the mass of the cheese was 116.3g after 15 days from the start of storage, 116.4g after 32 days from the start of storage, and 109.3g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 5 points after 15 days from the start of storage, and 4 points after 32 and 43 days from the start of storage (see Table 9). [Examples]

[0072] Except for the addition of calcium chloride dihydrate, sodium chloride, and disodium succinate hexahydrate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0073] The results of the storage test showed that the mass of the cheese was 122.3g after 15 days from the start of storage, 118.9g after 32 days from the start of storage, and 117.5g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 3 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9). [Examples]

[0074] Except for the addition of calcium chloride dihydrate, sodium chloride, and a 50% sodium lactate aqueous solution to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0075] The results of the storage test showed that the mass of the cheese was 115.2g after 15 days from the start of storage, 113.7g after 32 days from the start of storage, and 111.2g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 5 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9). [Examples]

[0076] Except for the addition of calcium chloride dihydrate, sodium chloride, and a 50% sodium lactate aqueous solution to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0077] The results of the storage test showed that the mass of the cheese was 118.6g after 15 days from the start of storage, 119.3g after 32 days from the start of storage, and 110.9g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9). [Examples]

[0078] Except for adding calcium chloride dihydrate, sodium chloride, and sodium gluconate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0079] The results of the storage test showed that the mass of the cheese was 116.2g after 15 days from the start of storage, 113.3g after 32 days from the start of storage, and 109.5g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points after 15 days from the start of storage, and 5 points after 32 and 43 days from the start of storage (see Table 9). [Examples]

[0080] Except for adding calcium chloride dihydrate, sodium chloride, and sodium gluconate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0081] The results of the storage test showed that the mass of the cheese was 120.2g after 15 days from the start of storage, 110.2g after 32 days from the start of storage, and 115.2g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9). [Examples]

[0082] Except for the addition of calcium chloride dihydrate, sodium chloride, and disodium inosinate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0083] The results of the storage test showed that the mass of the cheese was 115.3g after 15 days from the start of storage, 116.0g after 32 days from the start of storage, and 108.7g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 5 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9). [Examples]

[0084] Except for adding calcium chloride dihydrate, sodium chloride, and disodium inosinate to water to obtain the desired preservation solution (see Table 7), the cheese was prepared using the method described in section 3, "Preparation of Preservation Solution Soaked Cheese," of Example 1, and the cheese was subjected to a preservation test using the method described in section 4, "Preservation Test," of Example 1.

[0085] The results of the storage test showed that the mass of the cheese was 112.7g after 15 days from the start of storage, 113.9g after 32 days from the start of storage, and 109.8g after 43 days from the start of storage (see Table 8). In addition, the evaluation score for the surface condition of the cheese was 4 points at 15 days, 32 days, and 43 days from the start of storage (see Table 9).

[0086] (Comparative Example 1) Except for adding calcium chloride dihydrate and sodium chloride to water so that the concentration of calcium chloride was 0.32% by mass on a dihydrate basis and the concentration of sodium chloride was 0.65% by mass to obtain the desired preservation solution (see Table 1), cheese was prepared using the method described in section 3, "Preparation of Cheese Immersed in Preservation Solution," of Example 1, and a preservation test of the cheese was conducted using the method described in section 4, "Preservation Test," of Example 1.

[0087] The results of the storage test showed that the mass of the cheese was 114.3g after 10 days from the start of storage, 111.6g after 20 days from the start of storage, 109.6g after 30 days from the start of storage, and 107.8g after 43 days from the start of storage (see Table 2). In addition, the evaluation score for the surface condition of the cheese was 5 points at all time points (see Table 3).

[0088] [Table 1]

[0089] [Table 2]

[0090] [Table 3]

[0091] [Table 4]

[0092] [Table 5]

[0093] [Table 6]

[0094] [Table 7]

[0095] [Table 8]

[0096] [Table 9]

[0097] <Discussion of the results from the examples and comparative examples> Tables 10 to 15 below were prepared to examine the effect of preservation solutions on the mass loss of cheese immersed in them. Here, Tables 10, 12, and 14 show the percentage increase or decrease in the mass of cheese at each point in each example, relative to the mass of cheese at each point in Comparative Example 1, while Tables 11, 13, and 15 show the percentage increase or decrease in the mass at each point during storage, relative to the mass of cheese at the time of filling, for each example and Comparative Example 1, respectively. That is, the former can be calculated using the following formula (A), and the latter can be calculated using the following formula (B). Note that in the tables, "+" means mass increase and "-" means mass decrease.

[0098] (Percentage increase / decrease) (%) = ((Mass of each example at time X (g) - Mass of Comparative Example 1 at time X (g)) / Mass of Comparative Example 1 at time X (g)) × 100 ... (A)

[0099] (Percentage increase / decrease) (%) = ((Mass at time X of each example (g) - Mass at the time of filling of each example (g)) / Mass at the time of filling of each example (g)) × 100 ... (B)

[0100] As is clear from Tables 10, 12, and 14, the mass of the cheese at each point in time during storage in all examples except Examples 11 and 20 increased compared to the mass of the cheese at each point in time during storage in Comparative Example 1. In Example 11, the mass difference ratio at 32 days from the start of storage was -0.4, and in Example 20, the mass difference ratio at 15 days from the start of storage was -0.2, which is only a slight decrease, and can be evaluated as virtually no difference from the cheese of the comparative example. This means that the preservation solution in each example suppressed the mass loss of the cheese compared to the conventional preservation solution. Furthermore, as is clear from Tables 11, 13, and 15, the rate of mass loss of the cheese during storage in all examples was slower than the rate of mass loss of the cheese during storage in Comparative Example 1. This also means that the preservation solution in each example suppressed the mass loss of the cheese compared to the conventional preservation solution.

[0101] Furthermore, as is clear from Tables 11, 13, and 15, the mass of cheese immersed in the preservation solution for examples other than Examples 3, 4, 8, 11-14, and 16-20 remained extremely stable after 10 days from the start of preservation. On the other hand, the mass of cheese immersed in the preservation solution for Examples 4, 8, and 14 showed an increasing trend, and as is clear from Tables 3 and 9, the surface became increasingly slimy over time.

[0102] Incidentally, as shown in Table 1, the amount of trisodium citrate added differed in the preservation solutions of Examples 1 to 4. As the amount of trisodium citrate added increased, the mass of the cheese tended to increase, and the sliminess of the surface became stronger over time. From these results, it became clear that when only trisodium citrate is added to the preservation solution, it is preferable that the concentration of trisodium citrate be in the range of 0.15% by mass or more and 0.3% by mass or less. Furthermore, the mass of the cheese immersed in the preservation solution of Example 3 showed a slight increasing trend, and as is clear from Table 3, sliminess was suppressed until 43 days after the start of preservation. Therefore, if this preservation solution is also acceptable, when only trisodium citrate is added to the preservation solution, the concentration of trisodium citrate may be in the range of 0.15% by mass or more and 0.35% by mass or less.

[0103] Furthermore, as shown in Table 1, the preservation solution according to Example 5 contained 0.49% by mass of sodium gluconate, the preservation solution according to Example 17 contained 0.40% by mass of sodium gluconate, the preservation solution according to Example 18 contained 1.00% by mass of sodium gluconate, and the preservation solution according to Example 6 contained 0.05% by mass of monosodium glutamate. As described above, the mass of the cheese immersed in the preservation solutions according to these examples remained extremely stable from 10 days after the start of preservation. From this, it became clear that preservation solutions containing sodium gluconate in the range of 0.40% by mass to 1.00% by mass, and preservation solutions containing monosodium glutamate in the range of 0.01% by mass to 0.10% by mass, are extremely effective in suppressing the mass loss of cheese.

[0104] Furthermore, as shown in Table 1, the preservation solution according to Example 7 contains 0.05% by mass of trisodium citrate and 0.05% by mass of monosodium glutamate, while the preservation solution according to Example 8 contains 0.22% by mass of trisodium citrate and 0.05% by mass of monosodium glutamate. As described above, the mass of the cheese immersed in the preservation solution according to Example 7 remained extremely stable after 10 days from the start of preservation, but the mass of the cheese immersed in the preservation solution according to Example 8 tended to increase, and the sliminess of the surface increased over time. From this, it became clear that when monosodium glutamate is added to the preservation solution along with trisodium citrate, it is preferable to set the concentration of trisodium citrate in the range of 0.01% by mass or more and 0.20% by mass or less, and the concentration of monosodium glutamate in the range of 0.01% by mass or more and 0.10% by mass or less.

[0105] Furthermore, as shown in Table 7, the preservation solution for Example 11 contained 0.40% by mass of L(+)-sodium aspartate, and the preservation solution for Example 12 contained 1.00% by mass of L(+)-sodium aspartate. As described above, the mass of the cheese immersed in the preservation solutions for Examples 11 and 12 remained relatively stable from 15 days after the start of preservation. From this, it became clear that when L(+)-sodium aspartate is added to the preservation solution, it is preferable to keep the concentration of L(+)-sodium aspartate within the range of 0.40% by mass to 1.00% by mass.

[0106] Furthermore, as shown in Table 7, the preservation solution according to Example 13 contained 0.40% by mass of disodium succinate, and the preservation solution according to Example 14 contained 1.00% by mass of disodium succinate. As described above, the mass of the cheese immersed in the preservation solution according to Example 13 remained relatively stable after 15 days from the start of preservation, but the mass of the cheese immersed in the preservation solution according to Example 14 tended to increase, and the sliminess of the surface increased over time. From this, it became clear that when disodium succinate is added to the preservation solution, it is preferable to keep the concentration of disodium succinate within the range of 0.40% by mass or more and 1.00% by mass or less.

[0107] Furthermore, as shown in Table 7, the preservation solution according to Example 15 contained 0.40% by mass of sodium lactate, and the preservation solution according to Example 16 contained 1.00% by mass of sodium lactate. As described above, the mass of the cheese immersed in the preservation solution according to Example 15 remained extremely stable after 15 days from the start of preservation, and the mass of the cheese immersed in the preservation solution according to Example 16 remained relatively stable after 15 days from the start of preservation. From this, it became clear that when sodium lactate is added to the preservation solution, it is preferable to set the concentration of sodium lactate within the range of 0.40% by mass to 1.00% by mass.

[0108] Furthermore, as shown in Table 7, the preservation solution for Example 19 contained 0.40% by mass of disodium inosinate, and the preservation solution for Example 20 contained 1.00% by mass of disodium inosinate. As described above, the mass of the cheese immersed in the preservation solutions for Example 19 and Example 20 remained relatively stable from 10 days after the start of preservation. From this, it became clear that when disodium inosinate is added to the preservation solution, it is preferable to keep the concentration of disodium inosinate within the range of 0.41% by mass to 1.00% by mass.

[0109] [Table 10]

[0110] [Table 11]

[0111] [Table 12]

[0112] [Table 13]

[0113] [Table 14]

[0114] [Table 15] [Industrial applicability]

[0115] The cheese preservation solution and the liquid composition for preserving cheese and suppressing mass loss according to the present invention have the characteristic of being able to reduce the mass loss of cheese as much as possible during the cheese preservation period, and are useful as a cheese preservation solution that suppresses the mass loss of cheese during the preservation period.

Claims

1. At least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids and nucleic acids, and their sodium salts, potassium salts and calcium salts, Sodium chloride and, Calcium chloride and It contains, The calcium chloride mentioned above exhibits a concentration in the range of more than 0.25% by mass and less than or equal to 0.50% by mass, on a dihydrate basis. Cheese preservation liquid.

2. The pH range is between 4 and 7. The cheese preservation liquid according to claim 1.

3. The substance is glutamic acid or glutamate, and exhibits a concentration in the range of 0.01% by mass or more and 0.8% by mass or less, in terms of sodium glutamate. The cheese preservation liquid according to claim 1 or 2.

4. The substance is citric acid or citrate, and its concentration is in the range of 0.01% by mass or more and less than 0.4% by mass, in terms of sodium citrate. The cheese preservation liquid according to claim 1 or 2.

5. The substance is gluconic acid or gluconate, and exhibits a concentration in the range of 0.01% by mass or more and less than 0.6% by mass, in terms of sodium gluconate. The cheese preservation liquid according to claim 1 or 2.

6. The substance is aspartic acid or an aspartate salt, and its concentration is in the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium aspartate. The cheese preservation liquid according to claim 1 or 2.

7. The substance is succinic acid or succinate, and its concentration is in the range of 0.01% by mass or more and 1.0% by mass or less, based on disodium succinate. The cheese preservation liquid according to claim 1 or 2.

8. The substance is lactic acid or a lactate salt, and its concentration is in the range of 0.01% by mass or more and 1.0% by mass or less, in terms of sodium lactate. The cheese preservation liquid according to claim 1 or 2.

9. The substance is inosinic acid or inosinate, and exhibits a concentration in the range of 0.01% by mass or more and 1.0% by mass or less, based on disodium inosinate. The cheese preservation liquid according to claim 1 or 2.

10. The molar ratio of casein-bound phosphorus (P) to casein-bound calcium (Ca) in the cheese is within the range of 0.85 to 1.

05. The cheese preservation liquid according to claim 1.

11. The moisture content of the cheese is in the range of 54% by mass or more and 68% by mass or less. The cheese preservation liquid according to claim 1.

12. At least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids and nucleic acids, and their sodium salts, potassium salts and calcium salts, Sodium chloride and, Calcium chloride and It contains, The calcium chloride mentioned above exhibits a concentration in the range of more than 0.25% by mass and less than or equal to 0.50% by mass, on a dihydrate basis. A liquid composition for preserving cheese and suppressing its mass loss.

13. Cheese and A container for holding the cheese, The container is filled with the cheese preservation liquid, in which the cheese is immersed. Equipped with, The preservation solution contains (a) at least one substance selected from the group consisting of organic acids having a carboxyl group, amino acids, and nucleic acids, and their sodium, potassium, and calcium salts; (b) sodium chloride; and (c) calcium chloride, wherein the calcium chloride exhibits a concentration in the range of more than 0.25% by mass and 0.50% by mass or less on a dihydrate basis. Packaged cheese products.

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