PROBLEM TO BE SOLVED: To provide a novel natural cheese excellent in flavor and texture, where a natural cheese is formed by adding lactic acid bacterium and a curd enzyme to milk, and after coagulation of the mixture, the mixture is heated and agitated and then becomes a curd which has low moisture by whey removal, then the curd is filled into a mold and matured with a salt addition step, the flavor unique to the natural cheese is gradually formed in maturation, and the flavor and the texture are dramatically changed by a maturation condition for a long period.SOLUTION: The natural cheese excellent in flavor and texture is acquired by including a free fatty acid content equal to or more than 150 ppm, an acetoin of 200-500 ppm, a hexanal equal to or more than 1 ppm, and a diacetyl of 1-20 ppm as flavor components.COPYRIGHT: (C)2015,JPO&INPIT【課題】ナチュラルチーズは、乳に乳酸菌、凝乳酵素を添加し、凝固後、加熱撹拌し、ホエー排除により低水分化したカードを型詰めし、加塩工程を経て熟成する。ナチュラルチーズ特有の風味は熟成中に緩やかに形成され、長期間の熟成条件により風味・食感が大きく変化する。本発明では、風味食感において優れた新規なナチュラルチーズを提供する。【解決手段】香気成分として、遊離脂肪酸含量を150ppm以上、アセトインを200~500ppm、ヘキサナールを1ppm以上、ジアセチルを1~20ppm含有することで風味食感に優れたナチュラルチーズを得ることができる。【選択図】なし
