Aspergillus oryzae aged cheese and preparation method thereof

Abstract

Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Claims

1. A method for preparing an Aspergillus oryzae aged cheese, comprising the following steps: S1: inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.5 S2: adding 1.2 g per 100 L raw milk of calf rennet and obtaining curd after curding for 50 minutes; S3: cutting the curd to obtain curd blocks; and S4: moulding the curd blocks after expelling whey, performing pickling for 12 hours in a sodium chloride aqueous solution with a mass concentration of 15% and ripening after demoulding, wherein 5 days are taken for ripening under 25° C.; 7 days are taken for ripening under 20° C.; 15 days are taken for further ripening under 8° C.; the relative humidity of an environment for maturing is 95%, wherein a lactic acid bacteria in the lactic acid bacteria fermentation agent in the step S1 is one or more selected from the group consisting of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis biovar. diacetylactis, an addition amount of the lactic acid bacteria fermentation agent is 2.0 g per 100 L raw milk, an addition amount of the Aspergillus oryzae spore powder in the step S1 is 0.002‰ of the mass of the raw milk.

2. The method according to claim 1, wherein the raw milk in the step S1 is fresh milk or reconstituted milk; the source of the raw milk is one or more of cow milk, mare milk, goat milk and camel milk; the sterilization is pasteurization; the pasteurization temperature is 70° C.-72° C.; the pasteurization time is 15 s-60 s; the fermentation temperature is 28° C.-33° C.; the fermentation time is 30 min-150 min; and/or, when the sterilization is completed, a process of cooling the sterilized raw milk is performed; the cooling temperature is 28° C.-33° C.

3. The method according to claim 1, wherein the Aspergillus oryzae spore powder in the step S1 is added as an Aspergillus oryzae spore powder solution; a preparation method of the Aspergillus oryzae spore powder solution comprising the following step: dispersing the Aspergillus oryzae spore powder in sterile water, wherein the Aspergillus oryzae spore powder is 0.1%-5% of the mass of the sterile water.

4. The method according to claim 1, wherein the cutting in the step S3 is cutting the curd to curd blocks with steel wire cutters, wherein the spacing of the cutter edges is 10 mm-30 mm.

5. The method according to claim 1, wherein after the pickling, a content of the sodium chloride in the curd blocks is 0.6%-1.5%.

6. An Aspergillus oryzae aged cheese prepared by the method according to claim 1.

Description

DETAIL DESCRIPTION OF THE INVENTION

(1) Hereinafter, the present invention is to be described in further detail by using examples; however the present invention is not limited in the scope of these embodiments. The experimental methods without specific conditions in the following embodiments are selected in accordance with the conventional processes and conditions or the product instructions.

(2) If not especially stated, the reagents or the raw materials employed are available commercially. If not especially stated, the percentage is the mass percentage and the permillage is the mass permillage.

(3) Lactic acid bacteria fermentation agent: R-704 fermentation agent provided by Chr. Hansen A/S, MM100 fermentation agent provided by Danisco Co. Ltd. and LL-50 fermentation agent provided by Royal DSM;

(4) Aspergillus Oryzae spore powder: Shanghai HuiLing Enzyme Products Co., Ltd.;

(5) Rennet: product (Fromase 750XLG) of Chr. Hansen A/S;

(6) Geotrichum candidum: product (GEO 17) of Danisco Co., Ltd.

Embodiment 1

(7) (1) sterilizing 100 L fresh cow milk for 15 s at the temperature of 72° C., cooling to 30° C., inoculating 2 g R-704 fermentation agent and 0.002‰ Aspergillus Oryzae spore powder, fermenting to a pH value of 6.5 for 100 min at the temperature of 30° C.;

(8) (2) adding 1.2 g calf rennet and obtaining curd after 50 min curding;

(9) (3) cutting the curd to obtain curd blocks with a steel wire cutter, wherein the spacing of the cutter edges is 10 mm-30 mm;

(10) (4) moulding the curd blocks after expelling whey, performing pickling for 12 hours in sodium chloride aqueous solution with a mass concentration of 15% and ripening after demoulding, the content of the sodium chloride in the curd blocks is 0.6%; wherein 5 days are taken for ripening at 25° C.; 7 days are taken for ripening at 20° C.; 15 days are taken for further ripening at 8° C.; the relative humidity of an environment for maturing is 95%.

(11) The Aspergillus Oryzae aged cheese of this embodiment obtained by the above method has delicate mouth feel and mild flavor.

Embodiment 2

(12) (1) sterilizing 100 L fresh cow milk for 15 s at the temperature of 72° C., cooling to 30° C., inoculating 2 g R-704 fermentation agent and 0.004‰ Aspergillus Oryzae spore powder, fermenting to a pH value of 6.4 for 60 min at the temperature of 30° C.;

(13) (2) adding 1.2 g calf rennet and obtaining curd after 50 min curding;

(14) (3) cutting the curd to obtain curd blocks with a steel wire cutter, wherein the spacing of the cutter edges is 10 mm-30 mm;

(15) (4) moulding the curd blocks after expelling whey, performing pickling for 12 hours in sodium chloride aqueous solution with a mass concentration of 18% and ripening after demoulding, the content of the sodium chloride in the curd blocks is 1.0%; wherein 1 days are taken for ripening at 25° C.; 15 days are taken for ripening at 20° C.; 10 days are taken for further ripening at 8° C.; the relative humidity of an environment for maturing is 85%.

(16) The Aspergillus Oryzae aged cheese of this embodiment obtained by the above method has delicate mouth feel and mild flavor.

Embodiment 3

(17) (1) sterilizing 100 L fresh cow milk for 15 s at the temperature of 72° C., cooling to 30° C., inoculating 2 g R-704 fermentation agent and 0.006‰ Aspergillus Oryzae spore powder, fermenting to a pH value of 6.3 for 30 min at the temperature of 30° C.;

(18) (2) adding 1.2 g calf rennet and obtaining curd after 50 min curding;

(19) (3) cutting the curd to obtain curd blocks with a steel wire cutter, wherein the spacing of the cutter edges is 10 mm-30 mm;

(20) (4) moulding the curd blocks after expelling whey, performing pickling for 10 hours in sodium chloride aqueous solution with a mass concentration of 20% and ripening after demoulding, the content of the sodium chloride in the curd blocks is 1.5%; wherein 5 days are taken for ripening at 25° C.; 5 days are taken for ripening at 20° C.; 15 days are taken for further ripening at 8° C.; the relative humidity of an environment for maturing is 90%.

(21) The Aspergillus Oryzae aged cheese of this embodiment obtained by the above method has delicate mouth feel and mild flavor.

Embodiment 4

(22) (1) sterilizing 100 L fresh cow milk for 60 s at the temperature of 70° C., cooling to 28° C., inoculating 0.6 g MM100 fermentation agent and 0.004‰ Aspergillus Oryzae spore powder, fermenting to a pH value of 6.5 for 150 min at the temperature of 28° C.;

(23) (2) adding 1.0 g microbial rennet and obtaining curd after 30 min curding;

(24) (3) cutting the curd to obtain curd blocks with a steel wire cutter, wherein the spacing of the cutter edges is 10 mm-30 mm;

(25) (4) moulding the curd blocks after expelling whey, performing pickling for 10 hours in sodium chloride aqueous solution with a mass concentration of 15% and ripening after demoulding, the content of the sodium chloride in the curd blocks is 0.3%; wherein 5 days are taken for ripening at 20° C.; 15 days are taken for ripening at 15° C.; 10 days are taken for further ripening at 12° C.; the relative humidity of an environment for maturing is 93%.

(26) The Aspergillus Oryzae aged cheese of this embodiment obtained by the above method has delicate mouth feel and mild flavor.

Embodiment 5

(27) (1) sterilizing 100 L fresh cow milk for 60 s at the temperature of 70° C., cooling to 33° C., inoculating 1.5 g R-704 fermentation agent and 0.1% Aspergillus Oryzae spore powder solution (wherein the used amount of the Aspergillus Oryzae spore powder is 0.006‰ of a mass of the raw milk), fermenting to a pH value of 6.3 for 60 min at the temperature of 33° C.;

(28) (2) adding 1.8 g microbial rennet and obtaining curd after 30 min curding;

(29) (3) cutting the curd to obtain curd blocks with a steel wire cutter, wherein the spacing of the cutter edges is 10 mm-30 mm;

(30) (4) moulding the curd blocks after expelling whey, performing pickling for 10 hours in sodium chloride aqueous solution with a mass concentration of 20% and ripening after demoulding, the content of the sodium chloride in the curd blocks is 1.5%; wherein 7 days are taken for ripening at 30° C.; 7 days are taken for ripening at 20° C.; 20 days are taken for further ripening at 10° C.; the relative humidity of an environment for maturing is 90%.

(31) The Aspergillus Oryzae aged cheese of this embodiment obtained by the above method has delicate mouth feel and mild flavor.

Comparison Embodiment 1

(32) The remaining process steps are kept as in embodiment 1 except replacing the Aspergillus Oryzae with Geotrichum Candidum Link & Magazin. to obtain the Geotrichum candidum aged cheese as comparison embodiment 1.

Comparison Embodiment 2

(33) The remaining process steps are kept as in embodiment 1 except that the amount of the Aspergillus Oryzae spore powder is changed from 0.002‰ to 0.01‰ of a mass of the raw milk to obtain the cheese as comparison embodiment 2.

Comparison Embodiment 3

(34) The remaining process steps are kept as in embodiment 1 except that the step of fermenting to a pH value of 6.5 is changed to fermenting to a pH value of 5.8 to obtain the cheese as comparison embodiment 3.

Comparison Embodiment 4

(35) The remaining process steps are kept as in embodiment 1 except that 20 days are taken for ripening at 20° C. to obtain the cheese as comparison embodiment 4.

(36) The sensory evaluation standard of cheese is formulated comprehensively by GB25192-2010 and GB5420-2010 standards as shown in Table 1. Evaluating the sensory of the Aspergillus Oryzae aged cheese prepared by embodiment 1-5 and the cheese prepared by the comparison embodiment 1-4 based on the standard of Table 1 and recording the statistical result in Table 2.

(37) TABLE-US-00001 TABLE 1 The sensory evaluation standard of cheese Projects Characteristics Texture Uniform texture, proper hardness and softness, exquisite tissue and plastic quality (0-20 points) Appearance Uniform color, smooth, soft and glossy (0-30 points) Flavor Specific taste and flavor of the cheese, odor free (0-20 points) Mouth feel Moderate chewiness, mild milk aroma (0-30 points)

(38) TABLE-US-00002 TABLE 2 The sensory evaluation result of the embodiments and the comparison embodiments Projects Appearance Texture Flavor Mouth feel Total value Embodiment 1 17.97 ± 0.18 24.92 ± 1.31 18.87 ± 0.11 27.97 ± 0.13 88.45 ± 1.15 Embodiment 2 18.71 ± 0.75 24.35 ± 0.35 18.24 ± 0.40 27.90 ± 0.44 88.91 ± 2.60 Embodiment 3 18.58 ± 0.15 25.80 ± 0.11 18.36 ± 0.72 27.94 ± 0.30 90.58 ± 0.94 Embodiment 4 18.71 ± 0.70 25.80 ± 0.15 18.24 ± 0.45 27.90 ± 0.40 88.45 ± 1.10 Embodiment 5 18.56 ± 0.15 25.85 ± 0.12 18.40 ± 0.70 27.90 ± 0.30 90.60 ± 0.90 Comparison 17.92 ± 0.56 24.60 ± 0.16 16.13 ± 0.97 26.71 ± 0.98 85.99 ± 1.86 embodiment 1 Comparison 18.01 ± 0.95 24.03 ± 0.32 15.55 ± 0.63 24.64 ± 1.05 85.69 ± 2.01 embodiment 2 Comparison 17.86 ± 0.53 23.74 ± 1.80 17.75 ± 0.49 25.50 ± 0.76 86.76 ± 1.60 embodiment 3 Comparison 17.80 ± 0.50 23.60 ± 1.50 17.80 ± 0.65 25.45 ± 0.67 86.66 ± 1.80 embodiment 4

(39) Compared the Aspergillus Oryzae aged cheese prepared by embodiment 1-5 with the Geotrichum candidum aged cheese prepared by the comparison embodiment 1 based on the result of the sensory evaluation, the texture is not significantly different and the appearance is not different either, however the points of the Aspergillus Oryzae aged cheese are higher than the Geotrichum candidum aged cheese prepared by the comparison embodiment 1 on the flavor aspect. It is possible that the Aspergillus Oryzae aged cheese of the present invention breaks the view people hold toward to the traditional aged cheese; the flavor of the Aspergillus Oryzae aged cheese is similar to the traditional fermenting food with Aspergillus Oryzae in China; the Aspergillus Oryzae aged cheese is easy to be accepted by Chinese consumer with higher flavor and mouth feel.

(40) In the comparison embodiment 2, when the additive amount of the Aspergillus Oryzae spore powder is excessive, the flavor is too strong and the mouth feel is bad, however the appearance is almost same compared with the embodiments.

(41) The points of the cheese prepared by the comparison embodiment 3 are lower than the Aspergillus Oryzae aged cheese of the embodiment 1-5 on the aspects of texture and mouth feel because of the low fermentation acidity.

(42) The controlling of temperature and time has high remarkable effect on the aspect of cheese structure in the ripening of the Aspergillus Oryzae cheese in the comparison embodiment 4, which lead to that the overall score of the cheese prepared by the comparison embodiment 4 is lower than the Aspergillus Oryzae aged cheese of the embodiment 1-5.

(43) Therefore Aspergillus Oryzae aged cheese may compares favorably with the traditional Candidum Link & Magazin cheese with a good commercial application prospects.

(44) Although specific embodiments of the present invention have been described above, however, it will be understood by those skilled in the art that this is for purposes of example only. Many variations and modifications of these embodiments may be made without departing from the principle or essence of the present invention. Therefore, the scope of the present invention is to be limited by the terms of the appended claims.