CN101583283B - Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same - Google Patents
Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same Download PDFInfo
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- CN101583283B CN101583283B CN2007800501107A CN200780050110A CN101583283B CN 101583283 B CN101583283 B CN 101583283B CN 2007800501107 A CN2007800501107 A CN 2007800501107A CN 200780050110 A CN200780050110 A CN 200780050110A CN 101583283 B CN101583283 B CN 101583283B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
A portion type soft cheese containing a flavoring substance and being surface-treated with a mold that is subjected to heat sterilization after the maturation, characterized in that the flavoring substance has been added before cutting into portions and the flavoring substance is exposed on the cut section after cutting into portions; and a method of producing a portion type soft cheese containinga flavoring substance and being surface-treated with a mold, characterized by comprising adding the flavoring substance to a cheese curd, cutting the cheese into portions, separately packaging the in dividual portions so that the package closely adhere to the cut section and performing heat sterilization after the maturation.
Description
Technical field
The present invention relates to a kind of surface-ripe soft cream and manufacture method thereof of utilizing mould that forms of cutting that is added with the flavor substances such as spice.More specifically, relate to a kind of surface-ripe soft cream and manufacture method thereof of utilizing mould that forms of cutting, in the described surface-ripe soft cream, under the state that the section of flavor substance after cutting exposes, even the heat sterilization operation behind post-mature, cheese or flavor substance also not can from section leak or each manufacturing process the cheese profile can not collapse loose yet.
Background technology
In order to have feature in the local flavor, outward appearance and the tissue that make the surface-ripe soft cream that utilizes mould, the flavor substances such as spice, flavoring, fruit, vegetables, meat products, dairy products have been added in the product sold now.It is by after being coated with full flavor substance on the cheese curd surface or utilizing some methods to add flavor substance in curdled milk, through the post-mature operation, or flavor substance is sprinkling upon that curdled milk is first-class to be made after maturation.Wherein most ofly in addition in manufacturing process, do not carry out heat sterilization and just make production marketing.On the other hand, report has the method (patent documentation 1) of the white mould bacterium cheese of making monolith-type, wherein, for the product that after maturation, carries out heat sterilization, in maturation, the curd level incision is clipped in the foodstuffs such as spice between the curdled milk, maturation by subsequently curdled milk up and down in conjunction with and foodstuff is included in the cheese, just the leakage of foodstuff can not appear or the profile of cheese is collapsed loose thus when heat sterilization.
But, cut form so-called in order to provide " and section " the surface-ripe soft cream that utilizes mould of type, the problem as described below that exists monolith-type not have, or prediction has problem.
1) sometimes when cutting because the existence of flavor substance can not be cut off fully, bring obstacle can for independent packaging operation subsequently.
2) particularly cut cheese curd etc. and add in curdled milk in the situation of method of flavor substance, when transmitting each several part after cutting, it is weak or almost do not have sometimes to be added with the part adhesive tension of flavor substance, can peel off and can not normally transmit.In addition, sometimes also same problem can occur during independent packaging.
3) even when independent packaging can be carried out no problemly, because cheese or flavor substance expose on section when cutting, pass through in this state the ripe operation after the independent packaging, when after minute further deliquescing of tangent plane, carrying out heat sterilization, prediction flavor substance or cheese exposes from packaging material easily or cheese profile occurs easily collapses loose.
4) add flavor substance, because production line or manufacturing installation are exposed in the flavor substance, therefore the load that can follow mill run not have during fabrication according to manufacture method or operation increases the operation part that does not have in the monolith-type in the situation of incision type, it is large that this load also can become.
Because up to the present the problem that exists above many problems or prediction to have does not also provide so-called " section " type and carry out heat sterilization to process and the surface-ripe soft cream product that utilizes mould that is added with flavor substance of manufacturing.But, in recent years for mill run; " section " product of type is more welcome than monolith-type product; the product that prediction particularly is added with flavor substance is more than mill run as " snack " edible situation, thus present situation be strong expectation provide can easily grasp edible " section " product of type.
Patent documentation 1: TOHKEMY 2005-176725 communique
Summary of the invention
Therefore, the present invention carries out for the product of cutting and manufacture method thereof that the surface-ripe soft cream that utilizes mould that is added with flavor substance is provided, cutting in the product of described cheese, cut after adding flavor substance, even carrying out thereafter heat sterilization after the maturation processes, special problem can not occur when cutting or after the cutting during transmission of each several part, during independent packaging, cheese or flavor substance can not leak from packaging material when heat sterilization in addition, profile can not occur yet collapse loose yet.
Further investigate in order to solve the above-mentioned problem inventor, found that, no matter first add flavor substance with which type of method in cheese curd, after independent packaging is by the post-mature operation, carry out packing after the heat sterilization result is cut when all carrying out without any problems, although flavor substance or the cheese cut-out single face when cutting exposes, but opposite with prediction, when carrying out the heat sterilization processing, the existence of flavor substance can not cause that cheese is from the leakage of packaging material, flavor substance self is from the leakage of packaging material, and the problem such as cheese shape distortion, can obtain equally being added with the product of cutting of flavor substance with the common product of cutting that do not add flavor substance.
In addition, second has confirmed to add in the situation of flavor substance in curdled milk cutting off cheese curd etc., when transmitting cheese, independent packaging by manual operations after cutting, even the operation before carrying out immediately after cutting special problem can not occur yet.But, when carrying out mechanical transmission, mechanical independent packaging, in problems such as the part that is added with flavor substance have occured to peel off, therefore after studying, found that during to moulding cheese curd primary mature and at first carry out for the cutting of adding flavor substance, add flavor substance, after making curdled milk altogether, primary mature after date through at least 1 day is cut again, when transmission, independent packaging, even in the situation of carrying out mechanical transmission or packing, also can carry out each operation and the part that is not added with flavor substance such as peels off at the problem.
That is, the present invention relates to following (1)～(8).
(1) a kind of surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance, it carries out heat sterilization after maturation processes, and it is characterized in that, add flavor substance before cutting, and this flavor substance exposes at section after cutting.
(2) such as (1) the described surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance, it is characterized in that, during the primary mature of cheese, flavor substance added in the cheese curd after without the maturity period, cut.
(3) such as (1) the described surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance, it is characterized in that, through at least 1 day maturity period, then cut after during the primary mature of cheese, adding to flavor substance in the cheese curd.
(4) a kind of manufacture method of the surface-ripe soft cream that utilizes mould of the subpackage type that is added with flavor substance, it is characterized in that, after adding to flavor substance in the cheese curd, cut, so that the seal-packed mode of section is carried out independent packaging with each several part, carry out heat sterilization after the maturation and process.
(5) such as the manufacture method of the surface-ripe soft cream that utilizes mould of (4) described subpackage type that is added with flavor substance, it is characterized in that, without the maturity period, cut after during the primary mature of cheese, adding to flavor substance in the cheese curd.
(6) such as the manufacture method of the surface-ripe soft cream that utilizes mould of (4) described subpackage type that is added with flavor substance, it is characterized in that, through at least 1 day maturity period, then cut after during the primary mature of cheese, adding to flavor substance in the cheese curd.
(7) such as each described surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance in (1)～(3), it is characterized in that cheese is for card illiteracy Bel's cheese (Camembert Cheese) or than right cheese (Brie cheese).
Such as the manufacture method of the surface-ripe soft cream that utilizes mould of each described subpackage type that is added with flavor substance in (4)～(6), it is characterized in that (8) cheese covers Bel's cheese for card or than right cheese.
Namely, according to the present invention, can not rely on the adding method of flavor substance and the surface-ripe soft cream that utilizes mould of cutting type can be provided when heat sterilization is processed with having problems yet, this cheese for do not provide in the past, after adding flavor substance and maturation, carry out the state that heat sterilization is processed, exposed cheese or flavor substance at cut surface.The manufacture method of the surface-ripe soft cream that utilizes mould that is added with flavor substance of industrial packing type particularly can be provided, wherein, curdled milk is being cut off after the moulding etc., added between the curdled milk in the situation of flavor substance, cut again by adding the primary mature of carrying out more than 1 day behind the flavor substance, can utilize transmission, the independent packaging of the cheese of machinery.
The specific embodiment
Below, the present invention is described in detail.Cheese constructed in accordance is the surface-ripe soft cream that utilizes mould.If utilize the surface-ripe soft cream of mould, then there is no particular limitation, but for example can enumerate that card covers Bel's cheese or than right cheese.
As the flavor substance that adds in the surface-ripe soft cream that utilizes mould, take the such spice of the herbal medicine classes such as basil fruit (basil) or wild marjoram (oregano) and pepper or the seasoning class such as cassia bark, garlic as representative, except the food such as meat product such as flavoring, fruit concoction or greengrocery, nut fruits, ham, also can use the food additives such as spices.These flavor substances can use one kind or two or more being used in combination.
In the present invention, before cutting, add flavor substance, but do not have special provision for this time and method.For example add by the following method, that is: in raw milk, mix flavor substance, with common manufacture method equally after making curdling solid, with the method for getting rid of the curdled milk that contains flavor substance that whey obtains and carrying out moulding; Or add to mix the method that the mould of packing into behind the flavor substance carries out moulding in the curdled milk before moulding; Perhaps with the cheese curd level cut-out after the moulding etc. and to the inner method of adding flavor substance of curdled milk etc.
In the method, no matter adopt which kind of adding method, all do not have special problem when cutting and/or during heat sterilization, all can make the surface-ripe soft cream that utilizes mould of minute cut type that is added with flavor substance.Therefore, the selection of adding method can be selected according to desired various item during fabrication.In the time of for example in the whey of avoiding flavor substance to be blended into discharging, can adopt after the cheese curd moulding with curdled milk cut-out etc. and in the inner method of adding flavor substance of curdled milk.
Usually, in the situation of the product of cutting, after the curdled milk moulding, at first after carrying out being called as the maturation of primary mature in several days under the condition that the producer sets alone respectively, cutting, be used for transmission, the independent packaging of packing processes, after independent packaging, carry out being called as in several days the maturation of secondary ripening, carry out afterwards heat sterilization and process, make product.Therefore after the cheese curd moulding, curdled milk cut-out etc. is added in the situation of flavor substance, if finish laggard line operate in the primary mature phase of beginning, then few with the difference of common product on operation.Therefore, in the situation of the transmission operation of the cheese after cutting with manual operations not adopting machinery and/or the independent packaging operation of cutting product, can after the end of primary mature phase, cut and directly carry out each operation.
With rear interpolation flavor substances such as curdled milk cut-outs, after cutting, mechanically carry out in the situation of the transmission of cheese and independent packaging, from the beginning of primary mature phase the time, during finishing, carry out under this state, carrying out at least 1 day primary mature for the cutting of the curdled milk of adding flavor substance, the interpolation of flavor substance, the joint of curdled milk.This is in order to strengthen the joint of curdled milk seam, thereby also can not cause and peel off etc. even mechanically process.Be that in this key point of the present invention even flavor substance exposes at a minute tangent plane, it is also no problem and engagement state is good to process by maturation.Wherein, from adding behind the flavor substance during the primary mature of cutting, change with respect to the addition of curdled milk section or interpolation area etc. according to flavor substance, therefore, when addition etc. is many, carry out the maturation more than 2 days, by about 4 days maturation, in most cases can mechanically cut without any problems transmission and the independent packaging of product.
As the example of flavor substance addition with the relation that is used for making the good maturity period of bonding state, such as when adding the spice of the strong stimulation such as seven flavor peppers, because adding about 0.1g, the every 100g of cheese gets final product, therefore after adding flavor substance, can lack during the primary mature before cut, in the situation of Semen sesami nigrum owing to need to use about 2g, therefore after adding flavor substance to cut need during the primary mature before longer etc.In other words, in the situation of seven flavor peppers, make the primary mature phase before flavor substance adds long, therefore the primary mature phase after flavor substance adds shortens, and makes the primary mature phase before flavor substance adds short in the situation of Semen sesami nigrum, and the primary mature phase after then adding is elongated.But, undoubtedly, even in the situation of seven flavor peppers, also can adopt the maturation condition same with Semen sesami nigrum.All can by when the primary mature phase finishes, as cutting, carrying out process management, make with being connected well of operation carries out thereafter in any case.
In addition, the product temperature that can reduce curdled milk when cutting cuts, for the broken ring that prevents the inhomogeneous or shape of curdled milk etc. but process like this, natural to those skilled in the art, because therefore contents of the manufacturing machine by separately, environment, operation etc. and at length setting are not just at length mentioned at this.
Utilize the cheese curd that is added with flavor substance of said method manufacturing, by primary mature from the teeth outwards growth have in stage of mould cut, independent packaging.The packaging material that use in the independent packaging can use the packaging material same with the general product of cutting.To cut peeling off of section and packaging material better in order to make in when Kaifeng, can use the packaging material that are coated with the agent of gelatin isogel of putting down in writing in No. 3610514 communique of Japan Patent.In addition, for the condition that in independent packaging, should be careful, pack in the mode of packaging material and section driving fit etc., with the same condition of common independent packaging of cutting product under get final product, in addition, packaging facilities can directly use the packaging facilities of using in the common product of cutting are packed to pack.
By the above-mentioned cheese that carries out after the independent packaging, behind the secondary ripening distilling sterilization treatment more than 80 ℃, obtain goods.Although the cheese that obtains thus is the state that exposes of cheese but also flavor substance not only on minute tangent plane, even but the like that heat sterilization of condition processing before carrying out, can not produce that cheese and/or flavor substance leak or the distortion of cheese shape etc. from packaging material yet, can adopt with the common same treatment conditions of product of cutting and make.
Heat sterilization after the above independent packaging and situation thereafter, think natural from the result, but flavor substance is in the situation that section exposes before the research beginning, the variation such as adaptation of prediction and packaging material, in addition, also consider cheese or flavor substance from the leakage of exposed portions serve, can with the same condition of common goods under the result that makes, found first that by the present invention its serviceability is also very high in addition.
Embodiment
The present invention will be described below to enumerate embodiment, but the present invention is not limited to these.
The card of cutting that [embodiment 1] adds pepper covers Bel's cheese manufacturing (manual situation)
Cover the manufacture method of Bel's cheese makes according to general card, in the primary mature process, growth there is the cheese level of white mould bacterium to cut off, with black pepper (rough) with the ratio of 0.5g pepper/100g cheese after almost as one man adding on the section, make again its joint return to original shape.Without the maturity period, further vertically cutting into 6 equal portions, obtain 6 cheese slices of wedge shape, by manual operations, pack respectively in the mode of each section and the driving fit of independent packaging film with film with independent packaging.Cheese slices after the independent packaging is packed in the polyacrylic cup, carry out the secondary ripening of remaining period, with the nylon membrane sealing, after distilling heat sterilization and processing, be cooled to refrigerated storage temperature, obtain goods.
During fabrication, cut rear black pepper and expose at section, but cheese and/or black pepper can't expose from the independent packaging film when heat sterilization, the shape of cheese can be out of shape yet in addition, can similarly make with the common product of cutting.In addition, in the transmission of the cheese that is undertaken by machinery of implementing at the same time, the situation of packing, sometimes peeling off of cheese occur from flavor substance interpolation face, produce the result of the yield rate variation of making.
[embodiment 2] add the situation of flavor substance before the curdled milk moulding
Cover the manufacture method of Bel's cheese according to general card and make the curdled milk of solidifying, when packing mould into, be equivalent to add in the curdled milk of amount of end article 100g and mixing basil fruit (rough) 0.3g and wild marjoram (rough) 0.1g, the mould of packing into.Whey is taken out from mould after getting rid of, and curdled milk is immersed in salt adding in the saline solution, makes its primary mature.
Below, the RT6000 of use ALPMA company carries out cutting, transmission, the packing of cheese.
In maturation, growth there is the cheese of white mould bacterium vertically to cut into 6 equal portions, obtains 6 cheese slices of wedge shape, pack respectively in the mode of each section and the driving fit of independent packaging film with the independent packaging film.Cheese slices after the independent packaging is packed in the polyacrylic cup, carry out the secondary ripening of remaining period, with the nylon membrane sealing, after distilling heat sterilization and processing, be cooled to refrigerated storage temperature, obtain goods.
Mix existence in the inner herbal medicine class of adding of cheese, similarly point-like disperses to expose on minute tangent plane, but can not produce distortion etc. when cutting and during independent packaging, can similarly cut and independent packaging by machinery with the common product of cutting, the goods that obtain in addition, process even distill heat sterilization, cheese and/or herbal medicine can not spill from the independent packaging film yet, and the shape of cheese can be out of shape yet in addition.
[embodiment 3] are the few situation of addition in curdled milk being cut off add the method for flavor substance
Cover the manufacture method of Bel's cheese makes according to general card, in the primary mature process, growth there is cheese (the about 100g of the weight) level of white mould bacterium to cut off, after almost as one man adding on the section, make again its joint return to original shape capsicum powder 0.1g.
Below, the RT6000 of use ALPMA company carries out cutting, transmission, the packing of cheese.
Carry out maturation after 1 day, vertically cutting into 6 equal portions, obtain 6 cheese slices of wedge shape, pack respectively in the mode of each section and the driving fit of independent packaging film with the independent packaging film.Cheese slices after the independent packaging is packed in the polyacrylic cup, carry out the secondary ripening of remaining period after, with the nylon membrane sealing, after distilling heat sterilization and processing, be cooled to refrigerated storage temperature, obtain goods.
Can not produce peeling off or distortion etc. of cheese when cutting and during independent packaging, can similarly cut and independent packaging by machinery with the common product of cutting.The goods that obtain in addition, cheese and/or capsicum powder can not spill from the independent packaging film yet when the distillation heat sterilization, and the shape of cheese can be out of shape yet in addition.
[embodiment 4] are the many situations of addition in curdled milk being cut off add the method for flavor substance
Cover the manufacture method of Bel's cheese makes according to general card, in the primary mature process, growth there is cheese (the about 100g of the weight) level of white mould bacterium to cut off, after almost as one man adding on the section, make again its joint return to original shape Semen sesami nigrum 2g.
Below, the RT6000 of use ALPMA company carries out cutting, transmission, the packing of cheese.
Carry out maturation after 4 days, vertically cutting into 6 equal portions, obtain 6 cheese slices of wedge shape, pack respectively in the mode of each section and the driving fit of independent packaging film with the independent packaging film.Cheese slices after the independent packaging is packed in the polyacrylic cup, carry out the secondary ripening of remaining period after, with the nylon membrane sealing, after distilling heat sterilization and processing, be cooled to refrigerated storage temperature, obtain goods.
Can not produce peeling off or distortion etc. of cheese when cutting and during independent packaging, can similarly cut and independent packaging by machinery with the common product of cutting.The goods that obtain in addition, cheese and/or Semen sesami nigrum can not spill from the independent packaging film yet when the distillation heat sterilization, and the shape of cheese can be out of shape yet in addition.
With reference to specific form the present invention is explained, do not break away from the spirit and scope of the present invention and can carry out various changes and modification, this is apparent to those skilled in the art.
In addition, the application continues to use its integral body by reference based on the Japanese patent application (Japanese Patent Application 2005-211348) of application on July 21st, 2005.
In addition, be used with integral body in these whole references of quoting.
The possibility of utilizing on the industry
According to the present invention, can not rely on the adding method of flavor substance and the surface-ripe soft cream that utilizes mould of cutting type can be provided when heat sterilization is processed with having problems yet, this cheese for do not provide in the past, after adding flavor substance and maturation, carry out the state that heat sterilization is processed, exposed cheese or flavor substance at cut surface.The manufacture method of the surface-ripe soft cream that utilizes mould that is added with flavor substance of industrial packing type particularly can be provided, wherein, curdled milk is being cut off after the moulding etc., added between the curdled milk in the situation of flavor substance, cut again by adding the primary mature of carrying out more than 1 day behind the flavor substance, can utilize transmission, the independent packaging of the cheese of machinery.
Claims (6)
1. surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance, it carries out heat sterilization after maturation processes, and it is characterized in that, adds flavor substance before cutting, and this flavor substance exposes at section after cutting,
Through at least 1 day maturity period, then cut after during the primary mature of cheese, adding to flavor substance in the cheese curd.
2. surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance, it carries out heat sterilization after maturation processes, and it is characterized in that, adds flavor substance before cutting, and this flavor substance exposes at section after cutting,
Without the maturity period, cut after during the primary mature of cheese, adding to flavor substance in the cheese curd, transmit cheese, independent packaging by manual operations afterwards.
3. the surface-ripe soft cream that utilizes mould that is added with the subpackage type of flavor substance as claimed in claim 1 or 2 is characterized in that, cheese is for card illiteracy Bel's cheese or than right cheese.
4. the manufacture method of the surface-ripe soft cream that utilizes mould of a subpackage type that is added with flavor substance, it is characterized in that, after adding to flavor substance in the cheese curd, cut, so that the seal-packed mode of section is carried out independent packaging with each several part, carrying out heat sterilization after the maturation processes
Through at least 1 day maturity period, then cut after during the primary mature of cheese, adding to flavor substance in the cheese curd.
5. the manufacture method of the surface-ripe soft cream that utilizes mould of a subpackage type that is added with flavor substance, it is characterized in that, after adding to flavor substance in the cheese curd, cut, so that the seal-packed mode of section is carried out independent packaging with each several part, carrying out heat sterilization after the maturation processes
Without the maturity period, cut after during the primary mature of cheese, adding to flavor substance in the cheese curd, transmit cheese, independent packaging by manual operations afterwards.
6. such as the manufacture method of the surface-ripe soft cream that utilizes mould of claim 4 or the 5 described subpackage types that are added with flavor substance, it is characterized in that cheese covers Bel's cheese for card or than right cheese.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2007/050729 WO2008087732A1 (en) | 2007-01-18 | 2007-01-18 | Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101583283A CN101583283A (en) | 2009-11-18 |
| CN101583283B true CN101583283B (en) | 2013-01-02 |
Family
ID=39635741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007800501107A Expired - Fee Related CN101583283B (en) | 2007-01-18 | 2007-01-18 | Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same |
Country Status (4)
| Country | Link |
|---|---|
| KR (1) | KR101186791B1 (en) |
| CN (1) | CN101583283B (en) |
| HK (1) | HK1135285A1 (en) |
| WO (1) | WO2008087732A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5837423B2 (en) * | 2010-01-14 | 2015-12-24 | 株式会社明治 | Useful microorganism-containing cheese and method for producing the same |
| CN102220243B (en) * | 2010-04-13 | 2013-10-30 | 丰益(上海)生物技术研发中心有限公司 | Production of cheese-flavor substance and application of cheese-flavor substance in food |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3136113B2 (en) * | 1996-03-08 | 2001-02-19 | 雪印乳業株式会社 | Package of cheese and method for producing the same |
| JP3694576B2 (en) * | 1997-09-25 | 2005-09-14 | 雪印乳業株式会社 | Method for producing potion-shaped white mold-based natural cheese |
| JP2000000061A (en) * | 1998-06-16 | 2000-01-07 | Snow Brand Milk Prod Co Ltd | Package of processed cheese, cheese food and cheese-like food |
| KR200317041Y1 (en) | 2003-01-14 | 2003-06-25 | 이경환 | cheese |
| JP3748266B2 (en) * | 2003-12-19 | 2006-02-22 | 雪印乳業株式会社 | White mold cheese product containing foods and method for producing the same |
-
2007
- 2007-01-18 CN CN2007800501107A patent/CN101583283B/en not_active Expired - Fee Related
- 2007-01-18 KR KR1020097014998A patent/KR101186791B1/en active IP Right Grant
- 2007-01-18 WO PCT/JP2007/050729 patent/WO2008087732A1/en active Application Filing
-
2010
- 2010-02-26 HK HK10102069.0A patent/HK1135285A1/en not_active IP Right Cessation
Non-Patent Citations (6)
| Title |
|---|
| JP特开2000-116321A 2000.04.25 |
| JP特开2000-355389A 2000.12.26 |
| JP特开2000-61A 2000.01.07 |
| JP特开2005-176725A 2005.07.07 |
| JP特开平10-150914A 1998.06.09 |
| JP特开平11-98951A 1999.04.13 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100014321A (en) | 2010-02-10 |
| CN101583283A (en) | 2009-11-18 |
| HK1135285A1 (en) | 2010-06-04 |
| WO2008087732A1 (en) | 2008-07-24 |
| KR101186791B1 (en) | 2012-09-27 |
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