How to produce cheese containing vitamin D

Abstract

The present invention addresses the problem of achieving a target amount of vitamin D by short-time irradiation in the process of enriching vitamin D in a bloomy rind cheese such as camembert cheese by ultraviolet irradiation. The present invention is a method for producing a white mold-containing cheese containing 0.8 μg / 100 g or more of vitamin D, the method comprising the step of producing vitamin D at a production rate of 0.33 μg / 100 g / second or more by irradiating a white mold-containing cheese with ultraviolet light. The ultraviolet light for irradiation preferably has a wavelength of 280-300 nm.

Description

[Technical Field]

[0001] The present invention relates to a method for producing cheese containing vitamin D. More particularly, the present invention relates to a method for increasing the vitamin D content in white mold cheese such as Camembert cheese, Camembert cheese with high vitamin D content, and a method for producing the same. [Background technology]

[0002] Vitamin D deficiency has been reported to be associated with the risk of dementia, cardiovascular disease, osteoporosis, falls, and cancer, and has attracted attention in recent years. Six types of vitamin D are known: D2 to D7. Of these, D4 ​​to D7 are rarely found in foods and have low activity, so the two highly physiologically active forms, vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol), are ingested through food. In mammals, including humans, vitamin D2 and vitamin D3 have roughly equivalent physiological activity. Vitamin D2 is found primarily in plants, yeast, and mushrooms, while vitamin D3 is primarily found in seafood.

[0003] It is known that vitamin D can be enriched in certain foods by ultraviolet irradiation. For example, Patent Document 1 describes a method for treating mushrooms, characterized by irradiating growing fruiting bodies or live mushrooms after harvest with ultraviolet light at wavelengths ranging from 290 nm to 350 nm. This document describes irradiating mushrooms with ultraviolet light at 310 nm and 254 nm, and demonstrating that a higher vitamin D2 content was achieved in the sample irradiated with 310 nm wavelength compared to the sample irradiated with 254 nm. Patent Document 2 also describes a composition containing yeast that has been treated with ultraviolet light to convert its ergosterol content into vitamin D2. This patent document further describes that the vitamin D2 content of yeast can be enriched with ultraviolet light at wavelengths of 254 and 302 nm.

[0004] Although cheese naturally contains almost no vitamin D, Patent Document 3 discloses that irradiating ergosterol (provitamin D2) contained in Camembert cheese with ultraviolet light can produce cheese enriched with vitamin D2 without the need for external vitamin D addition, and discloses an apparatus for this purpose that includes a means for transporting food and a means for irradiating the food transported by the food transport means with ultraviolet light. Non-Patent Document 1 also describes that test foods were irradiated for 5 to 60 minutes using a UV-B chemical lamp (40 W: 280 nm to 320 nm) from a distance of 4 to 8 cm, and that while shiitake mushrooms produced the most vitamin D, Camembert cheese also produced 15 μg or more of vitamin D per piece after 5 minutes of UV-B irradiation. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-157045 [Patent Document 2] Special Publication No. 2010-507375 [Patent Document 3] International Publication WO2018-139467 [Non-patent literature]

[0006] [Non-Patent Document 1] Mayu Nishino et al., Vitamin, Vol. 93, No. 4 (2019), pp. 180, 1-I-6 Summary of the Invention [Problem to be solved by the invention]

[0007] When foods containing relatively high amounts of protein and lipids, such as Camembert cheese, are exposed to UV light for extended periods, the physical properties of the proteins and lipids in the food can change, leading to an increase in the peroxide value. Furthermore, prolonged UV exposure can affect the growth of molds necessary for cheese ripening, potentially causing genetic mutations.

[0008] One of the objectives of the present invention is to produce the intended amount of vitamin D in a short irradiation time when fortifying white mold cheese such as Camembert cheese with vitamin D by ultraviolet irradiation.

[0009] Furthermore, the inventors' research has revealed that when white mold cheese is irradiated with ultraviolet light, mold growth is inhibited, making it more likely to fluff and adhere to the packaging material. There is a concern that adhesion of the cheese surface, which is thought to have a relatively high vitamin D content, to the packaging material will result in a significant loss of vitamin D. Therefore, a packaging material that reduces mold adhesion is desired. [Means for solving the problem]

[0010] Until now, when irradiating foods with ultraviolet light for the purpose of vitamin D enrichment, existing UV lamps have been repurposed. However, because UV lamps generally contain ultraviolet light of multiple wavelengths, the effective wavelength range from the viewpoint of vitamin D enrichment was unknown. The present inventors have discovered that there is a wavelength range suitable for irradiating white mold cheese with ultraviolet light from the viewpoint of vitamin D production. Specifically, they found that LED light with a wavelength of 280 to 300 nm, particularly 292 nm, is highly efficient in converting provitamin D2 to vitamin D2 in white mold growing on the surface of Camembert cheese, resulting in high vitamin D2 production. On the other hand, they found that irradiation with 305 nm LED light resulted in poor vitamin D production. They also found that irradiation with such a wavelength range can increase the rate of vitamin D production, thereby enabling the desired amount of vitamin D enrichment to be achieved in a short period of time, thereby completing the present invention.

[0011] The inventors also discovered that a packaging material made of a specific material can be used to package white mold cheese irradiated with ultraviolet light with minimal adhesion, leading to the completion of the present invention.

[0012] The present invention provides the following: [1] A method for producing white mold cheese containing at least 0.8 μg / 100 g of vitamin D, comprising the steps of: This process involves irradiating cheese containing white mold with ultraviolet light to produce vitamin D at a rate of 0.33 μg / 100 g / second or more. [2] The production method described in 1, wherein the production rate is 1.0 μg / 100 g / sec or more. [3] The production method described in 1 or 2, wherein the production rate is 2.5 μg / 100 g / sec or more. [4] The production method according to any one of items 1 to 3, wherein the wavelength of the ultraviolet light irradiated is 280 to 300 nm. [5] The production method described in any one of items 1 to 4, wherein the wavelength of the ultraviolet light irradiated is 282 to 295 nm. [6] A method for producing a white mold cheese containing vitamin D, comprising the steps of: This is a process in which cheese containing white mold is irradiated with ultraviolet light with wavelengths of 280 to 304 nm. [7] The manufacturing method described in claim 6, further comprising a step of packaging the cheese containing the ultraviolet-irradiated white mold in a packaging material having a non-stick surface. [8] White mould cheese packaged in packaging with a non-stick surface, in which the vitamin D content of the white mould mat layer is 1.4 μg / 100 g. [9] The white mold cheese according to claim 8, for supplementing vitamin D; for promoting calcium absorption in the intestinal tract and aiding bone formation; for reducing the risk of at least one of the onset and aggravation of any of the following: dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, rickets / osteomalacia, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infection, viral infection, and asthma; for any of the following selected from the group consisting of inhibiting muscle mass loss, increasing muscle mass, inhibiting bone mineral density loss, and increasing bone mineral content; for improving cognitive function; for improving glucose metabolism; for maintaining any of the following selected from the group consisting of muscle mass, muscle strength, bone mass, and bone mineral density; or for maintaining immune function. [Effects of the Invention]

[0013] According to the present invention, the production of white mold cheese containing the intended amount of vitamin D can be achieved by short-term ultraviolet irradiation.

[0014] According to the present invention, when white mold cheese is irradiated with ultraviolet light to enrich it with vitamin D, the rate of vitamin D production can be increased.

[0015] Furthermore, it is possible to efficiently produce white mold cheese fortified with vitamin D to the desired content.

[0016] According to the present invention, white mold cheese fortified with vitamin D to a desired content can be efficiently produced without reducing the B vitamins, maintaining good flavor, and without damaging the DNA of white mold or lactic acid bacteria. [Brief explanation of the drawings]

[0017] [Figure 1] UV wavelength and vitamin D2 production [Figure 2] Safety verification by UV irradiation DETAILED DESCRIPTION OF THE INVENTION

[0018] [Production method] The present invention relates to a method for producing white mould cheese, comprising the steps of: This process involves irradiating cheese containing white mold with ultraviolet light to produce vitamin D at a rate of 0.33 μg / 100 g / second.

[0019] (white mold cheese) White mold cheese is a type of natural cheese defined in the "Ministry of Health and Welfare Ordinance on the Compositional Standards of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951).

[0020] The soft cheese body of white mold cheese is ripened by the white mold contained in the white mold layer.

[0021] The white mold layer (sometimes called a white mold mat layer) may cover part of the surface of the soft cheese body, or may cover the entire surface of the soft cheese body. The proportion of the surface area of ​​the soft cheese body covered by the white mold layer is, for example, 30 to 100%, preferably 40 to 100%, more preferably 50 to 100%, and even more preferably 54 to 100%.

[0022] Examples of the white mold contained in the white mold layer include Penicillium camemberti, Penicillium candidum, and Penicillium caseicolum. The white mold contained in the white mold layer may be one type or two or more types. Note that white mold cheese may contain yeast and the like as microorganisms other than white mold that contribute to fermentation.

[0023] White mold cheeses include Camembert, Brie, Clommiers, Chaources, Neuchâtel, Baraka, Caprice des Dieu, Saint-André, Padafay, Brique de Bache, Supreme, White Castello, Pavé d'Affinois, Bria-Savarin Affinet, Gaperon, and Cambozolla, which has a white mold surface and a blue mold center. They may also be pasteurized after aging. They also include white mold cheeses mixed with spices such as pepper and herbs, or cheeses that are soaked in spices or coated with spices.

[0024] The present invention is particularly preferably applicable to Camembert-type cheeses. In the following explanation of the present invention, Camembert will be used as an example of a white mold cheese, but those skilled in the art will be able to understand the explanation by applying it mutatis mutandis to other white mold cheeses as appropriate.

[0025] (Vitamin D) In the present invention, vitamin D is enriched in white mold cheese by converting provitamin D2 (ergosterol), a component of white mold, to vitamin D2 through UV irradiation. When vitamin D is referred to in connection with white mold cheese in the present invention, it refers to vitamin D2 unless otherwise specified. When the amount of vitamin D is referred to, it refers to the value measured by an official food method (HPLC measurement method) unless otherwise specified. One official method involves preparing a sample by saponifying the cheese and then extracting and separating the unsaponifiable matter. Measurement is then performed by preparative high-performance liquid chromatography using a normal-phase column and a 2-propanol-n-hexane mixture, followed by high-performance liquid chromatography with ultraviolet absorption detection using a reverse-phase column and an acetonitrile-water mixture.

[0026] The vitamin D content of white mold cheese can be appropriately set depending on the subject and purpose, but the production method of the present invention can be used to produce white mold cheese with a vitamin D content of, for example, 0.8 μg / 100g or more, specifically 1 μg / 100g or more, more specifically 1.4 μg or more, preferably 5 μg / 100g or more, more preferably 5.5 μg or more, and even more preferably 10 μg / 100g or more. A vitamin D content of 10 μg / 100g or more in white mold cheese is preferred because it is an amount that can increase the vitamin D concentration in the blood. Furthermore, the vitamin D content of the white mold cheese produced by the present invention may be 30 μg / 100g or more, preferably 40 μg / 100g or more, more preferably 70 μg / 100g or more, and even more preferably 90 μg / 100g or more.

[0027] The recommended daily intake of vitamin D is generally 5.5 μg for healthy adults (18 years and older), 2.0 μg for infants (1-2 years), 2.5 μg for infants (3-5 years), 3.0 μg for children (6-7 years), 3.5 μg for children (8-9 years), 4.5 μg for children (10-11 years), 5.5 μg for children (12-14 years), and 6 μg for children (15-17 years). For pregnant and nursing women, 7 μg and 8 μg are considered preferable. On the other hand, to prevent diseases such as osteoporosis, it is recommended to consume 10 to 20 μg of vitamin D per day. The vitamin D content of white mold cheese can be appropriately determined based on the above guidelines. For example, it may be determined so that the daily intake of vitamin D is 1.5 μg or more.

[0028] On the other hand, from the viewpoint of avoiding excessive intake of fat-soluble vitamin D, the vitamin D content of white mold cheese is preferably 400 μg / 100 g or less, more preferably 300 μg / 100 g or less, and even more preferably 200 μg / 100 g or less.

[0029] The vitamin D contained may be hydroxylated vitamin D2, i.e., 25(OH)D2 and / or 1,25(OH)2D2. 25(OH)D and 1,25(OH)2D have been reported to be more bioavailable than vitamin D.

[0030] (production rate) In the production method of the present invention, the rate of vitamin D production by ultraviolet irradiation is increased. The production rate can be calculated using the following formula: Production rate (μg / 100g / sec) = (amount of vitamin D produced by UV irradiation (μg / 100g)) ÷ UV irradiation time (seconds)

[0031] Since regular white mold cheese contains very little vitamin D, the vitamin D content measured in the produced white mold cheese can simply be used as the amount of vitamin D produced by ultraviolet irradiation in the above formula.

[0032] In the present invention, the vitamin D production rate is 0.33 μg / 100 g / sec or higher, preferably 0 μg / 100 g / sec or higher, more preferably 2.5 μg / 100 g / sec or higher, and even more preferably 3.0 μg / 100 g / sec or higher. This rate allows the intended amount of vitamin D to be produced by UV irradiation in a short period of time. Furthermore, because UV irradiation is short, the physical properties of proteins and lipids in white mold cheese are less likely to change, and the peroxide value is less likely to increase. Furthermore, the growth of white mold is less likely to be affected, resulting in less impact on subsequent cheese ripening and less genetic mutation of the white mold. Furthermore, a high vitamin D production rate can shorten the overall production time for white mold cheese. In particular, as disclosed in Patent Document 3, when UV irradiation is performed on food transported by a transport means, the transport distance can be shortened, which has the advantage of increasing the design flexibility of the production line.

[0033] The upper limit of the production rate can be determined from the viewpoint of ease of control of the amount of vitamin D produced, and can be, for example, 60 μg / 100 g / sec or less, or alternatively 50 μg / 100 g / sec or less, or 40 μg / 100 g / sec or less.

[0034] From the viewpoint of increasing the rate of vitamin D production, the wavelength of the ultraviolet light to be irradiated is preferably 270 to 304 nm, and more preferably 280 to 304 nm, which is highly efficient in converting provitamin D2 (ergosterol), a component of white mold on the surface of cheese, into vitamin D2.

[0035] According to the inventors' investigations, under the experimental conditions, it has been found that the amount of vitamin D produced drops sharply when the wavelength of ultraviolet light exceeds 300 nm, that vitamin D2 is not produced even with long-term irradiation with 323 nm, and that vitamin D is produced in large amounts with ultraviolet light having a wavelength of 285 to 295 nm, particularly 292 nm. From this perspective, the wavelength of the ultraviolet light to be irradiated is, for example, 280 to 300 nm, preferably 282 to 295 nm, more preferably 285 to 295 nm, and even more preferably 289 to 295 nm.

[0036] The irradiation time of ultraviolet light depends on the production rate and the wavelength of the ultraviolet light to be irradiated, but is, for example, 400 seconds or less, preferably 300 seconds or less, more preferably 200 seconds or less, and even more preferably 100 seconds or less. It can also be, for example, 1 second or more, or may be 2 seconds or more, 5 seconds or more, or 10 seconds or more.

[0037] (production process, ultraviolet irradiation process) In the method for producing white mold cheese of the present invention, the step of irradiating with ultraviolet light may be carried out at any stage as long as vitamin D is produced at the desired production rate. The production method of the present invention can be carried out by appropriately adding a step of irradiating with ultraviolet light to the conventional white mold cheese production process.

[0038] Camembert, a representative white mold cheese, is usually produced through the following process: Raw milk is prepared using raw milk, skim milk, partially skim milk, cream, concentrated whey, etc., and sterilized as necessary. The raw milk is heated, and lactic acid bacteria and rennet (a milk-clotting enzyme) are added. Whey is removed from the resulting curd to obtain cheese curds. The cheese curds are placed in a mold and shaped. The shaped cheese curds are salted, and white mold is sprayed onto the surface of the cheese curds. The cheese curds with the white mold sprayed onto the surface are aged in a temperature- and humidity-controlled aging chamber. The aging period is usually 1 to 4 weeks (e.g., 2 to 3 weeks).

[0039] In the production of white mold cheese, primary and secondary degradation usually occur during the ripening period. In the primary degradation, for example, amino acids are produced by the degradation of casein, and fatty acids are produced by the degradation of milk fat. In the secondary degradation, for example, aroma substances are produced by the degradation of primary degradation products such as amino acids and fatty acids. Primary degradation occurs in most ripened natural cheeses. The flavor unique to each natural cheese is mainly imparted during the secondary degradation.

[0040] In the production of white mold cheese, white mold grows on the surface of cheese curds during the ripening period, and the amino acid dehydrogenase contained in the white mold decomposes amino acids to produce ammonia. The ammonia produced on the surface of the cheese curds increases the pH outside the cheese curds. The resulting pH gradient causes calcium inside the cheese curds to migrate to the outside, promoting the softening of the tissue inside the cheese curds. The pH of white mold cheese at the completion of ripening is, for example, 5.0 to 7.0, 5.7 to 7.0, or 6.0 to 7.0.

[0041] Specifically, in the production method of the present invention, provitamin D2 in the white mold cells is converted to vitamin D2 by ultraviolet irradiation, and therefore the step of irradiating with ultraviolet light is carried out on at least the cheese containing white mold. In a preferred embodiment, ultraviolet irradiation is carried out after the cheese containing white mold has been ripened. In another preferred embodiment, the cheese containing white mold is ripened after ultraviolet irradiation. In either case, the ripening period is not particularly limited and can be one day or more, for example, 2 to 20 days, preferably 4 to 19 days, more preferably 6 to 18 days, and even more preferably 7 to 17 days.

[0042] Furthermore, since vitamin D is transferred to whey, from that viewpoint, it is preferable that the step of irradiating with ultraviolet light is carried out after the step of removing whey. One method of fortifying foods with vitamin D is to add vitamin D from the outside, but since much of the added vitamin D is transferred to the whey removed during the cheese production process, this method raises concerns about a decrease or variation in the vitamin D content in the product. The embodiment of the present invention in which ultraviolet light irradiation is carried out after ripening cheese containing white mold is carried out after the step of removing whey, which is also preferable from the viewpoint of easy control of the vitamin D content.

[0043] In the present invention, intermediate products in the process of producing white mold cheese are sometimes simply referred to as cheese in order to distinguish them from the final product, white mold cheese.

[0044] It is preferable that ultraviolet irradiation is not performed only on one surface of the cheese, but on a relatively large surface, and that irradiation is performed on two or more surfaces. White mold cheese is usually molded into a low columnar shape (e.g., about 1 to 5 cm). When it is a columnar shape, ultraviolet irradiation is preferably performed on the top and bottom surfaces of the column from the viewpoint of suppressing variation and increasing the irradiation area, thereby enabling efficient production.

[0045] In one embodiment of the present invention, the UV irradiation step may be performed before packaging the food in a film or container, or after packaging the food in a UV-transparent film or container. Examples of UV-transparent film or container materials include polyethylene, ethylene-vinyl acetate copolymer film, polypropylene, polyvinylidene chloride coating, polyester, vinylon, polyvinyl chloride, polyvinylidene chloride, cellophane, Zeclon, and polystyrene. Furthermore, when packaging the food after UV irradiation, aluminum foil, aluminum-deposited film, and paper may be used as the film or container for packaging the food. Alternatively, a film or container laminated with the above-mentioned film or container materials may be used.

[0046] The device described in Patent Document 3 can be used as an ultraviolet irradiation device. This device includes a means for conveying food (food conveying section) and a means for irradiating food conveyed by the food conveying section with ultraviolet rays (ultraviolet irradiation section). Examples of the food conveying section include a belt conveyor and a roller conveyor. The ultraviolet irradiation section may include an ultraviolet irradiation panel. The panel is a plate-shaped member capable of irradiating food with ultraviolet rays, and can uniformly and continuously irradiate the surface of the food with ultraviolet rays, thereby more efficiently and stably increasing the vitamin D content in the food. The panel may have any shape, such as a triangle, square, rectangle, polygon, or circle. The ultraviolet irradiation panel can be installed so that ultraviolet rays are irradiated onto the food from any direction, such as above, diagonally above, or to the side of the food being conveyed. The food may be continuously conveyed in a fixed direction while ultraviolet rays are irradiated by the ultraviolet irradiation section, or the food may be stopped after being conveyed to a location where ultraviolet rays are irradiated (e.g., below the irradiation panel) and irradiated with ultraviolet rays while stationary.

[0047] The light source of the ultraviolet light to be irradiated is not particularly limited as long as it can irradiate light containing ultraviolet light of a specified wavelength, but it is preferable to use an ultraviolet LED from the viewpoint of being able to irradiate ultraviolet light of the desired wavelength.

[0048] The production method of the present invention, which includes a step of irradiating with ultraviolet light, may also include a sterilization step. Examples of sterilization methods include heat sterilization such as retort sterilization. On the other hand, the method of the present invention can also be applied to unsterilized Camembert cheese. The step of irradiating with ultraviolet light may be carried out before or after the sterilization step. In one preferred embodiment, cheese containing white mold is irradiated with ultraviolet light, and the irradiated cheese containing white mold is packaged in a packaging material, aged, and sterilized.

[0049] [White mold cheese and foods made with it] The present invention provides a white mold cheese produced by the above-mentioned production method. Such white mold cheese has the following various characteristics:

[0050] (Vitamin D localization) The vitamin D content of the white mold cheese provided by the present invention is as described above. In the white mold cheese of the present invention, a large amount of vitamin D is contained in the white mold mat layer (the hard part of the cheese surface) on the cheese surface. The vitamin D content of the white mold mat layer of white mold cheese varies depending on production conditions, but is, for example, 1.4 μg / 100 g or more, 2.8 μg / 100 g or more, 9 μg / 100 g or more, 30 μg / 100 g or more, or 50 μg / 100 g or more, preferably 100 μg / 100 g or more, more preferably 150 μg / 100 g or more, and even more preferably 200 μg / 100 g or more. The vitamin D content of the white mold mat layer may be 250 μg / 100 g or more, or 300 μg / 100 g or more.

[0051] Furthermore, in the white mold cheese of the present invention, vitamin D can be localized in the white mold mat layer on the cheese surface. When the white mold cheese of the present invention is divided into the white mold mat layer and the other part (inside), the vitamin D content ratio (vitamin D content per 100 g of the part other than the white mold mat layer:vitamin D content per 100 g of the white mold mat layer part) is, for example, 1:50 or more, preferably 1:70 or more, more preferably 1:100 or more, and even more preferably 1:130 or more. This content ratio may be 1:150 or more, or 1:200 or more.

[0052] Generally, the calcium content of cheese is higher near the mold in mold cheeses and in the white mold mat layer in white mold cheeses such as Camembert. When white mold cheese is used for heating, such as in pizza or toast, there is a concern that the cheese will run out of the dough or bread. However, in the present invention, calcium and vitamin D remain in the hard mat layer, making it easier to efficiently ingest calcium and vitamin D simultaneously.

[0053] (B vitamins) Furthermore, since the white mold cheese of the present invention is produced by a production method in which the UV irradiation time is appropriate, the content of B vitamins is not reduced but maintained, and no quality changes occur due to photodecomposition of B vitamins.

[0054] Generally, the B vitamins are vitamins B1, B2, and B 6、 B 12 However, in the present invention, the term "vitamin B complex" refers to the eight vitamins: vitamin B1, vitamin B2, vitamin B3, which can be found in relatively large amounts in cheese. 12 The amount of B vitamins in the present invention may be any one selected from the group consisting of pantothenic acid, biotin, and vitamin B12. Unless otherwise specified, the amount of B vitamins is measured according to the method described in Chapter 3, Vitamins, of the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition)." Specifically, vitamin B2 is measured by high-performance liquid chromatography, and the amount of vitamin B12 is measured according to the method described in Chapter 3, Vitamins, of the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition)." 12 , pantothenic acid, and biotin are measured by a microbiological assay. More specifically, vitamin B2 is measured by preparing a sample by heating and extracting the cheese in an acidic aqueous solution, and then measuring it by high-performance liquid chromatography with fluorescence detection using an ODS column and a methanol-acetic acid buffer solution. 12 For erythritol, samples are prepared by heating and extracting the cheese with a buffer solution and potassium cyanide solution, and then measured by a microbiological assay using Lactobacillus delbrueckii subsp. lactis ATCC 7830. For pantothenic acid, samples are prepared by extracting the cheese with a buffer solution under pressure and heating, followed by treatment with alkaline phosphatase and pigeon liver amidase, and then measured by a microbiological assay using Lactobacillus plantarum ATCC 8014. For biotin, samples are prepared by extracting the cheese with an acidic aqueous solution under pressure and heating, and then measured by a microbiological assay using Lactobacillus plantarum ATCC 8014.

[0055] In addition, vitamin B12 is a general term for compounds with similar effects, such as cyanocobalamin, methylcobalamin, adenosylcobalamin, and hydroxocobalamin. 12 When referring to the amount, it is expressed as the amount equivalent to cyanocobalamin, unless otherwise specified.

[0056] It is known that the vitamin B2 (riboflavin) content in milk and cheese is significantly reduced by light irradiation. In particular, it has been reported that the vitamin B2 residual rate in yogurt is 14% after 6 hours of light irradiation at 4000 Lux (Journal of the Japanese Society of Food and Nutrition, Vol. 31, No. 2, pp. 93-101 (2020)). However, according to the research of the present inventors, the loss of vitamin B2 in white mold cheese is small when exposed to ultraviolet light for the purpose of increasing the vitamin D content. In addition, the vitamin B 12 It is known that vitamin D is easily decomposed by light and is also decomposed by ultraviolet light in the human body (Vitamins, Vol. 89, No. 7, pp. 354-357 (2015)). However, according to the study by the present inventors, ultraviolet irradiation of white mold cheese with the aim of increasing the vitamin D content does not decrease the vitamin B 12 The loss is small.

[0057] The vitamin B2 content of the white mold cheese provided by the present invention is, for example, 0.080 mg / 100 g or more, preferably 0.11 mg / 100 g or more, more preferably 0.14 mg / 100 g or more, and even more preferably 0.19 mg / 100 g or more. The upper limit of the vitamin B2 content of white mold cheese is not particularly limited, but may be, for example, 1.4 mg / 100 g or less, 0.88 mg / 100 g or less, 0.59 mg / 100 g or less, or 0.39 mg / 100 g or less.

[0058] Vitamin B in white mold cheese provided by the present invention 12 The content is, for example, 0.38 μg / 100 g or more, preferably 0.51 μg / 100 g or more, more preferably 0.68 μg / 100 g or more, and even more preferably 0.90 μg / 100 g or more.12 The upper limit of the content is not particularly limited, but may be, for example, 7.1 μg / 100 g or less, 4.8 μg / 100 g or less, 3.2 μg / 100 g or less, or 2.1 μg / 100 g or less.

[0059] The pantothenic acid content of the white mold cheese provided by the present invention is, for example, 0.090 mg / 100 g or more, preferably 0.12 mg / 100 g or more, more preferably 0.16 mg / 100 g or more, and even more preferably 0.22 mg / 100 g or more. The upper limit of the pantothenic acid content of the white mold cheese is not particularly limited, and may be, for example, 1.7 mg / 100 g or less, 1.1 mg / 100 g or less, 0.72 mg / 100 g or less, or 0.48 mg / 100 g or less.

[0060] The biotin content of the white mold cheese provided by the present invention is, for example, 1.8 μg / 100 g or more, preferably 2.4 μg / 100 g or more, more preferably 3.2 μg / 100 g or more, and even more preferably 4.2 μg / 100 g or more. The upper limit of the biotin content of the white mold cheese is not particularly limited, but may be, for example, 32 μg / 100 g or less, 21 μg / 100 g or less, 14 μg / 100 g or less, or 9.3 μg / 100 g or less.

[0061] (No DNA damage caused by white mold or lactic acid bacteria) The white mold cheese of the present invention is produced using a production method in which UV irradiation time is appropriate, so DNA damage is not observed in the white mold or lactic acid bacteria used. The presence or absence of DNA damage in the white mold or lactic acid bacteria can be confirmed by screening for chromosomal rearrangements and point mutations in UV-treated white mold or lactic acid bacteria using RAPD (Random Amplified Polymorphic DNA)-PCR (Random Amplified Polymorphic DNA) and RFLP (Restriction Fragment Length Polymorphism) DNA fingerprinting techniques. According to the inventors' studies, these methods did not reveal any difference between cheese irradiated according to the present invention and a control that was not UV-irradiated. The primers and conditions used can be determined by referring to the RAPD method used to verify the safety of UV-irradiated yeast (EFSA Journal 2014;12(1):3520).

[0062] (Other ingredients in white mold cheese) According to the present invention, white mold cheese containing the intended amount of vitamin D can be produced by short-term UV irradiation, thereby enabling the production of white mold cheese with a low peroxide value. Specifically, the white mold cheese preferably has a peroxide value of 10 meq / kg or less, more preferably 5 meq / kg or less, and even more preferably 3 meq / kg or less. As used herein, "peroxide value" refers to the amount of hydroperoxides produced by oxidation of fats and oils, expressed in milliequivalents per kg of fats and oils. The peroxide value can be determined, for example, by reacting saturated potassium iodide with fats and oils under acidic conditions, adding a starch solution as an indicator, and measuring the liberated iodine by titration with a sodium thiosulfate solution.

[0063] Furthermore, according to the present invention, UV irradiation is performed for a short period of time, which is less likely to cause changes in the physical properties of the proteins and lipids contained in the cheese. This makes it possible to produce white mold cheeses with a variety of these contents. The lipid content is, for example, 3 to 55% by weight, preferably 5 to 50% by weight, more preferably 10 to 45% by weight, and even more preferably 20 to 40% by weight. The protein content is, for example, 5 to 60% by weight, preferably 6 to 55% by weight, more preferably 7 to 50% by weight, and even more preferably 8 to 45% by weight.

[0064] (flavor) The white mold cheese of the present invention has a good flavor because it is produced by a production method in which the ultraviolet irradiation time is appropriate. The flavor of the white mold cheese can be confirmed by a sensory test in comparison with a control that has not been subjected to ultraviolet irradiation.

[0065] (packaging material) According to the studies of the present inventors, white mold cheese irradiated with ultraviolet light tends to adhere to packaging materials. Therefore, the white mold cheese of the present invention is preferably packaged in a packaging material having a non-adhesive surface so as to reduce adhesion of the white mold cheese. The non-adhesive surface refers to a surface to which less white mold adheres when UV-irradiated white mold cheese is packaged. Specifically, the non-adhesive surface refers to a surface to which less white mold adheres when UV-irradiated white mold cheese is packaged than when UV-irradiated white mold cheese is packaged, or a surface to which the area of ​​white mold adheres when contacted with UV-irradiated white mold cheese is less than 50%, preferably 30% or less, more preferably 20% or less, and even more preferably 10% or less of the contact area.

[0066] In a particularly preferred embodiment, the white mold cheese is packaged in a packaging material coated with a release layer of a thin, soft, jelly-like or pasty film containing at least one of a packaging gelling agent and a thickening stabilizer. An example of such a surface-treated packaging material is one in which a solution containing at least one of a gelling agent and a thickening stabilizer is applied to the cheese mold surface of the packaging material, followed by drying to form a release layer of a thin, soft, jelly-like or pasty film. The presence of the release layer prevents direct contact between the packaging material and the white mold cheese, preventing mold from adhering to the packaging material and preventing loss of vitamin D.

[0067] When forming a thin film peeling layer on a packaging material in solution form, the concentration is 0.1 to 100 ml / m 2 , preferably 1 to 20 ml / m 2 When the release layer is dried, the thickness is 0.1 to 10 g / m 2 Preferably, it is 0.3 to 2.0 g / m 2 If the release layer is too thick, the packaging material may get caught in the packaging material when it is packaged in a packaging machine, which reduces manufacturability.

[0068] Examples of gelling agents include agar, gelatin, carrageenan, furcellanus, pectin, sodium caseinate, gellan gum, curdlan, sodium alginate, glucomannan, whey, and egg white. Examples of thickening stabilizers include guar gum, locust bean gum, xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose), propylene glycol alginate, starch, psyllium seed gum, tara gum, gum arabic, pullulan, and hyaluronic acid. Among these, preferred examples include agar, gelatin, sodium alginate, propylene glycol alginate, pectin, pullulan, tamarind gum, carrageenan, furcellanus, curdlan (for sterilized types), gellan gum, sodium caseinate (for unsterilized types), and starch (for coating on the film surface). These may be used alone or in combination.

[0069] The packaging material is not particularly limited because a thin peelable layer is formed on the surface and the packaging material does not come into direct contact with the cheese. The packaging material may be composed of one layer selected from the group consisting of synthetic resin film, cellophane, plain paper, greaseproof paper, and aluminum foil, or a combination of multiple layers of these. Examples of synthetic resins include polyethylene, polypropylene, polyethylene terephthalate, and nylon.

[0070] In one embodiment of the present invention, mold-type natural cheese obtained by ultraviolet irradiation may be melted and emulsified, and auxiliary ingredients may be added to produce processed cheeses. "Processed cheeses" refers to processed cheeses that meet the standards for processed cheese, cheese food, or foods made primarily from milk, as defined in the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) and the Fair Competition Code, and generally encompasses all processed cheeses or processed cheese-like foods. In one embodiment of the present invention, when producing processed cheeses and cheese-containing foods using processed cheeses, melting salts, pH adjusters, dairy products, flavorings, spices, non-dairy foods, seasonings, colorings, stabilizers, and the like may be added to the mold-type natural cheese. Foods include liquid soups and beverages.

[0071] (Applications, etc.) The white mold cheese to which the present invention is applied, processed cheeses using the same, and cheese-containing foods using them are fortified with vitamin D and can therefore be used to supplement vitamin D. Furthermore, the white mold cheese to which the present invention is applied, processed cheeses using the same, and cheese-like foods using the same are fortified with vitamin D and can therefore be used to utilize the functions of vitamin D, that is, to promote calcium absorption in the intestinal tract and aid bone formation.

[0072] Furthermore, white mold cheese to which the present invention is applied, processed cheeses using the same, and cheese-containing foods using the same (hereinafter these may be collectively referred to as the foods of the present invention) are fortified with vitamin D and are therefore useful for treating (including preventing, treating, and inhibiting progression of) and reducing the risk of at least one of the onset and aggravation of dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, rickets / osteomalacia, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, asthma, etc. Furthermore, when the food of the present invention is a cheese-like food or cheese, nutrients that tend to be deficient, such as protein and calcium, contained in the cheese-like food or cheese, can also be simultaneously ingested. Therefore, the food product of the present invention is useful not only for preventing dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infections, viral infections, asthma, etc., but also for inhibiting muscle mass loss, increasing muscle mass, inhibiting bone mineral density loss, and increasing bone mineral content in indoor athletes, trainees, rehabilitation patients, etc. The food product of the present invention is also useful for improving cognitive function and glucose metabolism, and for maintaining any one selected from the group consisting of muscle mass, muscle strength, bone mass, and bone density, particularly any one of these necessary for living an independent daily life, and further for maintaining immune function, particularly in healthy individuals.

[0073] White mold cheese and food products made with the present invention can be labeled as containing or containing a high amount of vitamin D, and can also be labeled as recommending the intake of the food to specific individuals. Labeling can be direct or indirect. Examples of direct labeling include inscriptions on tangible objects such as the product itself, packaging, containers, labels, and tags. Examples of indirect labeling include advertising and promotional activities via locations or means such as websites, stores, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, email, and audio. Unless otherwise specified, foods include general foods, functional foods, and nutritional compositions, as well as therapeutic foods (those intended for therapeutic purposes, prepared based on a doctor's dietary prescription and a nutritionist's menu), therapeutic diets, formula-modified foods, nursing care foods, and foods for therapeutic support. Unless otherwise specified, foods include not only solid foods but also liquid foods, such as beverages, energy drinks, liquid foods, and soups. Functional foods refer to foods that can impart specific functionality to the body, and include a wide range of health foods, including foods for specified health uses (including conditional FOSHUs [foods for specified health uses]), foods with functional claims, health functional foods including foods with nutrient functions, foods for special dietary uses, dietary supplements, health supplements, supplements (in various dosage forms such as tablets, coated tablets, sugar-coated tablets, capsules, and liquids), beauty foods (such as diet foods), etc. Functional foods also include health foods to which health claims based on the food standards of Codex Alimentarius (the Joint FAO / WHO Commission on Food Standards) are applied.

[0074] The present invention will now be described in more detail with reference to examples. [Example]

[0075] [Experiment 1. Relationship between UV light wavelength and vitamin D2 production] To explore the optimal UV wavelength for vitamin D2 production, we prepared a UV-irradiated sample (the target of irradiation was Camembert cheese: product name "Meiji Hokkaido Tokachi Camembert, sliced ​​type, pack of 6") with a fixed light irradiation time of 200 seconds on one side (400 seconds total on both sides), irradiation distance of 15 mm, applied current of 450 mA, and five levels of irradiated light wavelengths in the UV-B wavelength range: 283, 292, 305, 312, and 323 nm. Note that after irradiating the top side, the sample was flipped over and irradiated on the back side as well.

[0076] Vitamin D2 production was measured by the official method.

[0077] Irradiation conditions Light source: DOWA Electronics UV-LED (LU-0F001) 15mW x 1 ·Applied current: 450mA (4.6~4.8V) Irradiation time: 200 seconds → Cheese flip → 200 seconds Irradiation target: Camembert cheese (15g, irradiation area 78.5mm 2 (One-sided), no inner packaging

[0078] The results are shown in the table below. Vitamin D2 was produced in large amounts under UV light around 285-295 nm, with the highest production level at 292 nm. Furthermore, production levels dropped sharply above 300 nm, and even with 200 seconds of irradiation on one side at 323 nm, vitamin D2 production was below the detection limit (<0.7 μg / 100 g).

[0079] These results show that in order to mass-produce Camembert cheese enriched with vitamin D2 by converting provitamin D2 (ergosterol), a component of the white mold on the surface of Camembert cheese, into vitamin D2, it is necessary to irradiate it with LED light with a wavelength of 292 nm in the ultraviolet range.

[0080] [Table 1]

[0081] [Experiment 2. Examination of packaging materials] When surface-ripened soft cheese is irradiated with ultraviolet light, mold growth is inhibited and the cheese becomes more fuzzy. We investigated packaging materials that reduce mold adhesion and prevent vitamin D loss.

[0082] (method) Camembert cheese was produced as a white mold cheese according to a general method, and after aging at 15°C for 7 days, each side was irradiated with ultraviolet light under the following conditions.

[0083] LED panel (peak wavelength 292nm) Hayashi Repic UV-LED panel, model number: TKG-3024-0800 Applied voltage 17.5 V, current 9.18 A Irradiation time: 7 seconds → Cheese flip → 7 seconds ·Irradiation distance 20mm

[0084] The samples were then packaged in cellophane, aluminum film, and aluminum film with gelatin, and sterilized at 80°C for 10 minutes. The adhesion of the samples to each package and the rate of vitamin D loss were then checked.

[0085] Evaluation criteria (visual): When mold was found to be attached to 10% or more of the area of ​​the contact surface between the mat layer and the packaging material, it was considered to have a high level of attachment. When mold was found to have adhered to an area of ​​1 to less than 10% of the contact surface between the mat layer and the packaging material, it was determined that there was an amount of adhesion. When mold was found to have adhered to less than 1% of the area of ​​the contact surface between the mat layer and the packaging material, it was judged that there was no mold adhesion.

[0086] The vitamin D loss rate was calculated by dividing the vitamin D content of the mold on the packaging by the sum of the vitamin D content of the mold on the packaging and the vitamin D content of the cheese. The vitamin D content was measured as vitamin D2 by the official method.

[0087] (result) Cellophane had a lot of mold (matt layer) growing on it, resulting in a loss of vitamin D. Aluminum film had mold growing on it, but the vitamin D loss rate was 7%, which was lower than that of cellophane. Pectin-coated film did not have mold growing on it, and the vitamin D loss rate was 0%.

[0088] [Table 2]

[0089] [Experiment 3. Confirmation of Vitamin D Localization] The location of vitamin D in white mold cheese was identified. Camembert cheese (90g each) was produced according to a general Camembert cheese production method. Each side was irradiated with ultraviolet light under the following irradiation conditions.

[0090] LED panel (peak wavelength 292nm) Applied voltage 17.5 V, current 9.18 A Irradiation time: 7 seconds → Cheese flip → 7 seconds ·Irradiation distance 20mm

[0091] The cheese was then packaged in a pectin-containing film and aged at low temperature for nine days, after which it was heat-sterilized at a core temperature of 80°C for 20 minutes. After measuring the cheese weight, it was kept at an ambient temperature of 10°C, and the product temperature was adjusted to 10°C. The cheese was then cut into two equal parts perpendicular to the cut surface, and the outer mat layer (approximately 50g) and the inner layer (approximately 40g) were separated, and the vitamin D content of each was measured.

[0092] The results were 207μg / 100g in the mat layer and 1.4μg / 100g inside, demonstrating that vitamin D is localized in the outer mat area.

[0093] [Table 3]

[0094] [Experiment 4. Confirmation of B vitamins] It is known that B vitamins are easily decomposed by light (including UV). Therefore, there is concern that UV irradiation may reduce the B vitamins in mold cheese. Therefore, we investigated the effects of UV irradiation on the content of B vitamins.

[0095] Camembert cheese was produced according to the general production method. Each side was irradiated with ultraviolet light under the following conditions. It was then aged for 16 days and heat-sterilized at a core temperature of 80°C for 20 minutes.

[0096] LED panel (peak wavelength 292nm) Applied voltage 17.5 V, current 9.18 A Exposure time: 0, 6 seconds, 63 seconds → Cheese flip → 0, 6 seconds, 63 seconds ·Irradiation distance 20mm

[0097] Vitamin B complex, including vitamin B2 and vitamin B 12 , pantothenic acid, and biotin were measured. Vitamin B2 was measured by high performance liquid chromatography, and vitamin B 12 The microbial assay was used for pantothenic acid and biotin. Details were as described in Chapter 3, Vitamins, of the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision)."

[0098] As a result, when the irradiation time was 6 seconds and 60 seconds, vitamin B2 and vitamin B 12 It was confirmed that there was almost no decrease in pantothenic acid and biotin, suggesting that there was no decrease in B vitamins.

[0099] [Table 4]

[0100] [Experiment 5. Flavor Confirmation] There is concern that UV irradiation may cause photodecomposition and radical generation, which may lead to a deterioration in flavor, so we investigated the effect on flavor.

[0101] The Camembert cheese was produced under the same conditions as in Experiment 4 above, irradiated with ultraviolet light, aged at low temperature for 9 days, and then heat-sterilized at a core temperature of 80°C for 20 minutes. The sensory evaluation was carried out by 16 expert panelists using the following evaluation method, and an average score was calculated.

[0102] [Table 5]

[0103] None of the samples irradiated with ultraviolet light had any difference in flavor from the control samples that were not irradiated with ultraviolet light.

[0104] [Table 6]

[0105] [Experiment 6. Effects of mildew and lactic acid bacteria on DNA] UV rays are known to damage DNA, and UV irradiation may cause mutations in the DNA of mold and lactic acid bacteria. Therefore, we used the RAPD method, which is used to verify the safety of UV-irradiated yeast (EFSA Journal 2014;12(1):3520, Scientific opinion on the safety of vitamin D-enriched UV-treated baker's yeast, EFSA, https: / / www.efsa.europa.eu / en / efsajournal / pub / 3520), to examine the effects of UV irradiation on the DNA of white mold and lactic acid bacteria in white mold cheese.

[0106] The samples were prepared under the same conditions as in Experiment 54, and were irradiated with ultraviolet light under the same conditions except for the irradiation time. They were then aged under the conditions in the table below, and retorted at a core temperature of 80°C for 10 minutes.

[0107] [Table 7]

[0108] RAPD PCR was performed using RAPD primers 2, 5, 14, and 16, and the electrophoretic band patterns of the UV-irradiated samples were compared with those of the non-UV-irradiated controls (samples a, d, and g). The primer sequences are shown below.

[0109] RAPD2 5'-ccg cag cca a-3' (SEQ ID NO:1) RAPD5 5'-gtc aac gaa g-3' (SEQ ID NO:2) RAPD14 5'-acg cag gca c-3' (SEQ ID NO:3) RAPD16 5'-cgt aca ttg c-3' (SEQ ID NO:4)

[0110] As a result, no difference in the electrophoresis patterns was observed depending on the UV irradiation conditions for RAPD primers 2, 5, 14, and 16. As a representative example, the electrophoresis pattern of RAPD5 is shown in Figure 2. The rightmost lane in Figure 2 is a molecular weight marker.

[0111] These findings suggest that short-term UV irradiation does not cause mutations in the DNA of white mold or lactic acid bacteria in white mold cheese.

Claims

1. A method for producing white mold cheese containing 0.8 μg / 100 g or more of vitamin D, comprising the steps of: This process involves irradiating cheese containing white mold with ultraviolet light of 280-300 nm wavelength to produce vitamin D at a rate of 0.33 μg / 100 g / second or more.

2. 2. The method of claim 1, wherein the production rate is 1.0 μg / 100 g / sec or more.

3. 3. The method according to claim 1, wherein the production rate is 2.5 μg / 100 g / sec or more.

4. The method according to any one of claims 1 to 3, wherein the wavelength of the ultraviolet light irradiated is 282 to 295 nm.

5. A production method described in any one of claims 1 to 4, wherein the wavelength of the ultraviolet light irradiated is 289 to 295 nm.

6. The method of any one of claims 1 to 4, further comprising the step of packaging the ultraviolet-irradiated mould-containing cheese in a packaging material having a non-stick surface.

7. A manufacturing method as described in claim 6, wherein the white mold cheese has a vitamin D content of 1.4 μg / 100 g or more in the white mold mat layer and is packaged in a packaging material having a non-stick surface.

8. A manufacturing method according to any one of claims 1 to 7, wherein the white mold cheese is for supplementing vitamin D; promoting calcium absorption in the intestinal tract and aiding bone formation; reducing the risk of at least one of the onset and aggravation of any of the diseases selected from the group consisting of dementia, cardiovascular disease, diabetes, sarcopenia, frailty, falls and fractures, rickets / osteomalacia, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn's disease, bacterial infection, viral infection and asthma; for any of the diseases selected from the group consisting of inhibiting muscle mass loss, increasing muscle mass, inhibiting bone density loss and increasing bone mineral content; improving cognitive function; improving glucose metabolism; maintaining any of the diseases selected from the group consisting of muscle mass, muscle strength, bone mass and bone density; or maintaining immune function.

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