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2019-08-18 週日 21:44:10 PM

海洋深層水を添加した原料乳によるゴーダチーズ及びヨーグルトの性質(予報)(Preliminary study on the quality of Gouda cheese and yogurt made from raw milk mixed with deep seawater)

發佈日期:2016-10-05

標題
海洋深層水を添加した原料乳によるゴーダチーズ及びヨーグルトの性質(予報)(Preliminary study on the quality of Gouda cheese and yogurt made from raw milk mixed with deep seawater)
作者
田村 吉史, 田中 常雄, 佐々木 章晴, 渡邉 徹, 高松 賢一(Yoshifumi TAMURA, Tsuneo TANAKA, Akiharu SASAKI, Tohru WATANABE, Kenichi TAKAMATSU)
文件屬性
日本研究
知識分類
食品應用
出版年
2009
刊名
海洋深層水研究
9
2
P 51-57
點閱數
806

摘要

羅臼町で取水された海洋深層水やその濃縮塩水を用いてゴーダチーズとヨーグルトを試作し不使用品と比較した.ゴーダチーズでは, 深層水2%添加または無添加の原料乳に通常の食塩水または海洋深層水濃縮塩水をブラインとした4種類の製品を, 真空包装後, 熟成 (4℃ で25日間の後, 8℃ で42日間) させた.各製品間には原料乳熟成率 (水溶性窒素量/全窒素量) やTCA可溶性窒素量/全窒素量比に明瞭な差はなかった.海洋深層水を原料乳とブラインの両方に使用すると, 不使用品に比べて熟成中の遊離アミノ酸の生成量が多くなる傾向がみられたが, ブラインに海洋深層水濃縮塩水を使用するとチーズ表面が溶解した.ヨーグルトは, 0, 2ないし4%深層水を混合し滅菌・冷却した10%スキムミルク溶液に乳酸菌スターターを混合し, 42℃ で6時間発酵させて作製した.深層水を添加したヨーグルトでは, 明瞭ではないが, pH低下, 酸度上昇及び乳酸菌増殖の傾向が認められた.
Around Rausu Town, where deep seawater (DSW) has been pumped since 1995 (in fullscale since 2005), local brand of cheese production has been traditionally popular because cattle breeding is a big business. As application of DSW has producedmany characteristic products (particularly fermented ones such as soy been sauceor paste) in other DSW- facilitated areas, the authors made Gouda cheese and yogurt from low milk with deep seawater (DSW) or concentrated DSW (c-DSW) and compared their qualities with DSW-free products. In Gouda cheese, four kinds of products were made with the combinations of low milk or that mixed with DSW (to 2% ofthe total volume) x c-DSW or saltwater as brine. All of the products were vacuum-packed and ripened for 25 days in 4°C and 42 days in 10°C. Among the four products, no significant difference was detected in the percentage of water soluble nitrogen per total nitrogen. When (c-) DSW was added to both low milk andbrine, the free amino acid content was higher than DSW-free product. Surface of the cheese with a brine of c-DSW melt. Yogurt was made by mixture of a lactobacillus starter and fermentation at 42°C for 6 hours after adding DSW (to 0, 2, or 4% of the total volume) to sterilized and chilled 10% skim milk solution. Yogurt containing DSW showed some trends of decrease in pH, increase in acidity andthe number of lactobacillus. Regretfully, little improvement was achieved by adding DSW to both Gouda cheese and yogurt in sensory test. Particularly c-DSW madethe product bitter when it was used as brine.

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