Aspergillus oryzae aged cheese and preparation method thereof

US11712043B2 · kind B2 · utility

Assignee

• BRIGHT DAIRY & FOOD CO., LTD. · CN

Inventors

• Jianping Hou · Shanghai, CN
• Benheng Guo · Shanghai, CN
• Zhenmin Liu · Shanghai, CN
• Huaning Yu · Shanghai, CN
• Feng Hang · Shanghai, CN
• Xin Song · Pingxiang, CN
• Haibo Mu · Shanghai, CN
• Qinbo Wang · Shanghai, CN
• Junwei Zhu · Shanghai, CN

Key dates

• Filing date: Jul 2, 2014
• Grant date: Aug 1, 2023
• Expiry date: Mar 17, 2037

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C19/032
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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%.