JP2001120182A - Natural cheese and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a camembert cheese with mild flavor also adapted to Japanese palate feeling. SOLUTION: This method for producing a natural cheese 1, a version of camembert cheese, is to wrap with bamboo leaves 3.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a natural cheese and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, Camembert cheese, which is a representative of natural cheese, (1) coagulates milk to form curd, (2) cuts curd, fills mold, discharges whey, and (3) brine of salt solution (4) Spray penicillinium candi dam on the surface, (5) Dry cheese curd (temperature 18 ° C., humidity 75%, about 1 day), (6) Aged curd (temperature 14 ° C., humidity 90%,
(About 3 weeks), (7) cheese is packaged and shipped, and is arranged on the dining table of each household. Or consumed in restaurants such as wine bars. In the step of coagulating milk, it is common to add rennet and lactic acid bacteria starter to milk to coagulate milk. Other types of bacteria may be sprayed instead of penicillinium candidam. In some cases, dried salt is added in the step (3).
Through the above process, the cheese surface is beautifully covered with white mold and gives a unique flavor. As a result of many years of effort by manufacturers, Camembert cheese retains its value as a luxury product, in addition to its value as a nutritious and excellent preserved food. Efforts are made to produce new flavors by controlling the degree of maturation of the white mold, adding a pleasure to the appearance by adding a golf ball-shaped pattern, and devising packaging that makes it difficult for the cut surface of cheese to adhere. Efforts have been made.

[0003]

The natural cheese typified by Camembert cheese has been devised in various flavors, but unfortunately the range of such devises cannot be said to be wide. In making cheese with a long history, factors that determine production conditions based on experience and intuition are strong, and the principle of cheese production has not been completely understood. It seems that the psychology of not wanting to fail because of anxiety that they do not understand works strongly, and it seems that the result is that it devises only within the range close to the proven manufacturing conditions. Because cheese making has been carried out mainly in Europe, there are some aspects where the scope of ingenuity is narrow when viewed from a global standpoint. Cheese making with a focus on ingredients available in Europe and cheese with a taste suitable for European tastes. Natural cheese is now eaten around the world. In Japan, there is a tendency to eat Camembert cheese in combination with wine. However, there is no original food in Japan that resembles the unique cheese smell like Camembert cheese, and many Japanese people are not good at the smell (aroma) of this cheese. Many people have a feeling of resistance to cheese with white mold. It is not unusual for even those who eat fermented foods such as natto, and foods that emit a considerable smell, not to be able to eat Camembert cheese. An unfamiliar food that was not originally found in Japanese food culture has hindered the spread of Camembert cheese in Japan. This is not a problem in Japan alone. Even in Europe and the United States, if you are not used to it from an early age, you can greatly resist foods with strong aroma such as Camembert cheese, especially fermented foods. For consumers,
This is a problem of reducing opportunities to enjoy new flavors in the diet, and a problem that sales are not increasing for producers and distributors.

[0004]

Means for Solving the Problems The natural cheese of the present invention is characterized in that it is first wrapped in bamboo leaves,
Second, in addition to the first characteristic, in natural cheese, that bamboo leaves come into contact with the surface where white mold is generated, third, in natural cheese with the first characteristic,
The cut surface of the cut cheese, that is, the bamboo leaf comes into contact with the surface where the surface that is originally inside the cheese mass is exposed by cutting the cheese, fourth, in natural cheese having the first feature Fifth, wrapping leaves other than bark or wood or bamboo leaves in place of bamboo leaves as a packaging material. Fifth, in natural cheese having the first or fourth feature, Or is a natural cheese characterized by inserting natural cheese wrapped in the packaging material shown in the description of the fourth characteristic into a box made of wood, sixth, the curd of milk produced by coagulation In a method for producing natural cheese, which is produced by applying a dried salt to the surface and then mold it, and then drying and aging the cheese curd, at least after the aging, at least one of the bamboo leaves and the bamboo leaves is packed. Seventh, a method of producing natural cheese characterized by wrapping the curd, seventhly, dipping the curd formed by coagulating milk in Bryan of a saline solution and then mold it, then drying and aging the cheese curd In the method for producing a natural cheese, the method for producing a natural cheese characterized by being wrapped together with bamboo leaves at the time of packaging at least after the aging, and the eighth method has the first characteristic. Natural cheese, characterized in that crushed powder of bamboo leaf and / or an extract of bamboo leaf are applied or included on the cheese surface regardless of whether or not the cheese is wrapped with bamboo leaf.

[0005]

The natural cheese of the present invention combines the taste of bamboo leaves familiar to Japanese food culture with natural cheese to reduce the resistance to the scent of natural cheese, which is unfamiliar to the Japanese, and the Japanese taste. At the same time, the freshness and natural germ suppression effect of the bamboo leaves are added to the natural cheese to add a refreshing taste. In the case of having the first feature of wrapping in bamboo leaves, the incense of cheese and the incense of bamboo leaves can be efficiently mixed by bringing the bamboo leaves into contact with the surface of the cheese that emits incense. Since it has a scent diffusion preventing action to prevent the scent of cheese from unnecessarily escaping to the surroundings, it can be stored and transported in coexistence with other foods that dislike mixing odors.
The bamboo leaf, which is a natural plant, is in contact with the surface on which the white mold grows, and thus has an effect of making the growth of the white mold uniform. The surface of bamboo leaves has the function of maintaining a constant humidity. For this reason, an environment suitable for propagation of white mold can be uniformly secured over the entire surface of the cheese. Since it has an action of suppressing the growth of other germs, this action also allows white fungi to propagate uniformly. The fermentation and ripening of cheese proceeds with good controllability, thereby improving the taste. It also has the effect of forming a beautiful white surface of white mold all over.
The use of bamboo leaves has the effect of adding the positive image of bamboo leaves to cheese. In Japan, bamboo leaves have been used for folding sushi and packaging for portable foods such as rice balls. It is believed to have the effect of suppressing the growth of various germs, and the reliability of Japanese food packaging is extremely high. By wrapping the cheese in the bamboo leaves, the above-mentioned tremendous sense of trust and a positive image can be added. In fact, bamboo leaves have the effect of suppressing the propagation of various germs, and they have a proven track record in folding sushi. It is a non-negligible effect that wrapping in bamboo leaves increases the sense of trust and affinity for the wrapped food. Sushi can be said to be a global food such as populer in New York and London, so the sense of trust and closeness is global. Bamboo leaves are also used in Chinese chimaki and bamboo rice cakes. By steaming while wrapped in bamboo leaves, the ingredients and green color of the bamboo leaves are transferred to the food. Many people have experienced ingesting bamboo leaf components into the body, so it can be expected to have a non-resistive effect that allows them to respond without any resistance to the bamboo leaf components and color attached to the cheese. In China and Japan, it can be said that the taste of bamboo leaves is more positive than that of non-resistance. The combination of bamboo leaf and cheese ingredients has the effect of creating unprecedented value in taste, aroma and appearance. Cheese, especially natural cheese, has the unique creamy taste of fermented milk. This taste may be a little vague and tight, but the taste of bamboo leaves has the effect of tightening this loose taste. The incense is a mixture of the strong aroma unique to fermented milk and the smell of the mold of white mold, which can be said to be an irritating odor. Many people feel resistance to this strong incense and cannot eat it. Bamboo leaves have the effect of softening this incense. Since bamboo leaves do not erase the aroma of the cheese, those who prefer the unique aroma of natural cheese can be satisfied by smelling the original aroma of the cheese coexisting with the aroma of the bamboo leaves. For those who are not accustomed to cheese incense, they can eat natural cheese with a sense of security in bamboo leaves that can be sensed overlapping with cheese incense. Further, it is expected that the freshness of the fragrance newly produced by mixing the fragrance of the cheese, white mold and bamboo leaves will give the cheese a great liking. Originally, Camembert cheese with white mold grows on a pure white surface, whereas Camembert cheese with bamboo leaves has a green color due to the color transfer from bamboo leaves. come. Since the color of the cheese surface changes depending on the manufacturing method and the storage condition, an effect of enjoying the color can be expected. The hue is not a mere color but a clue for estimating the aging or storage state, and thus the hue may determine the expected taste. That is, the taste can be predicted by the color tone, and the appetite is increased before eating. Improving the enjoyment of appreciating the color of the cheese surface immediately after the package of Camembert cheese wrapped in bamboo leaves is peeled off has the effect of increasing the position as a food ingredient for entertainment and excitement at parties and the like. When the bamboo leaf is provided with the second feature of being in contact with the surface on which the white mold is produced, the above-mentioned uniform growth of white mold and the effect on the color can be expected to be greater. In natural cheese with the first characteristic,
In the case where the bamboo leaf is provided with the third feature in which the cut surface of the cut cheese obtained by cutting the cheese is in contact with the cut surface, the bamboo leaf comes into contact with the material surface inside the cheese mass in which white mold does not propagate. The inner surface of the material, ie, the cut surface, has a different stickiness depending on the degree of ripening of the cheese. When the ripening is not advanced, the surface becomes relatively dry. In this case, an effect of suppressing drying of the cut surface due to moisture held in the bamboo leaf is exhibited. If the cut surface is aged and melted, the cut surface is sticky. Since the bamboo leaves do not penetrate the cheese components, the cheese components adhering to the surface of the bamboo leaves can be washed away and the melted cheese components can be collected and eaten. Since the bamboo leaf itself is harmless to the human body, it can be eaten without concern even if some of the bamboo leaf component is mixed with the cheese component in the work of removing it too much. If the bamboo leaves are kept in contact regardless of the progress of ripening, the above-mentioned action can be expected when storing or actually eating cheese. If the natural cheese with the first feature has the fourth feature of wrapping bark or wood or leaves other than bamboo leaf as a packaging material instead of bamboo leaf, the bark or wood of each tree It can be expected that the unique action of leaves and leaves will be applied to cheese. Bamboo skins, bamboo materials, and hinoki wood are materials that can be expected to have the same cool and germ-reducing effects as bamboo leaves. As table materials familiar to Japanese people, there are salted cherry leaves, maple and chrysanthemum flowers (flowers are also considered as a component of plants), mushrooms such as matsutake and shiitake mushrooms. There are parsley and pansy flowers as populous plants on the table without limiting the area. Pansies also have a color transfer effect. In the natural cheese having the first or fourth characteristic, the natural cheese having the fifth characteristic of inserting the natural cheese wrapped with the bamboo leaf or the packaging material described in the description of the fourth characteristic into a box made of wood is provided. In the case of natural cheese, in addition to the cheese as the content, the packaging material and the box also have an action that is friendly to the global environment by using natural materials almost as they are. Specifically, it does not pollute the global environment by not using many harmful chemical substances in the manufacturing process of packaging materials and boxes, and packaging materials and boxes treated as garbage after eating cheese It can be said that the material that is easy to return to the earth is an earth-friendly operation. In a method of producing natural cheese, the dried curd is applied to the surface of the curd produced by coagulating milk, and then mold is applied, followed by drying and aging the cheese curd.
In the case of a natural cheese production method that has the sixth feature of wrapping curd together with bamboo leaves at least after ripening, aging is performed by preparing the environment of the space covered with bamboo leaves with bamboo leaves The effect that the subsequent state maintenance is uniformly performed with good controllability can be expected. Even if an effort is made to keep the environment in the room for maturing as constant as possible, it is inevitable that the environment will change over time as people enter and exit. Covering with bamboo leaves prevents sudden changes in the temperature, humidity and components of the air in the space, thus stabilizing ripening. Propagation of white mold can also be promoted by the action of controlling the germs of bamboo leaves. The moisture control function of bamboo leaves contributes to environmental control of the space. The bamboo leaf has the effect of releasing moisture when the outside is dry and accumulating inside the bamboo leaf when the outside humidity is high. The cheese surface can be maintained in a constant environment by wrapping it with bamboo leaves even in an environment such as during transportation, at a store, or at home. In a method of producing natural cheese, the curd produced by coagulating milk is immersed in brine of saline and then moldable, and then the cheese curd is dried and ripened to produce a natural cheese. The method for producing a natural cheese having the sixth feature of wrapping curd together with bamboo leaves also has the above-described environmental maintenance effect.
In addition to the first feature, a natural cheese having a ninth feature of applying or including a ground powder or an extract or both of bamboo leaves on the cheese surface regardless of whether or not the bamboo leaves are wrapped. In the case of bamboo leaves, the same effects can be expected for the various effects mentioned in the first feature using powders and extracts that also have similar chemical and ecological effects such as flavor of bamboo leaves and control of various germs it can. By using an extract that can be used as a fine powder or liquid, it can be directly mixed with the cheese curd, and it is expected that the above action is further promoted.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A first embodiment of the present invention will be described with reference to FIG. FIG. 1 shows an example of Camembert cheese packed in a box for sale. It is a cheese named bamboo leaf Camembert cheese. White mold 2 propagates on the entire surface of the cheese 1. The bamboo leaves cover the cheese surface with the bamboo leaves overlapping each other. In the figure, one of the bamboo leaves is partially peeled and lifted. A beautiful white cheese surface appears from under the bamboo leaves. The white portion is colored green along the bamboo leaf fibers. Because the leaves are thicker in areas where bamboo leaf fibers are present, more pressure is applied when bamboo leaves are packaged than in other areas. Because of this, a part of the bamboo leaf tissue is broken, and the components and green color of the bamboo leaf are partially transferred to the cheese surface. In this cheese, bamboo leaves 3 are wound around the cheese surface during ripening.

As a second embodiment of the present invention, a method for winding bamboo leaves in a ripening step in a Camembert cheese manufacturing step will be described. First, penicillinium candidam is sprayed on the surface of the curd formed by coagulating milk. Thereafter, it is immersed in brine of a saline solution. Dry and ripen the cheese curd to make Camembert cheese. About 9 days to 14 for the process of aging cheese curd
After about a day, white mold will grow on the card surface. At this stage, wrap the bamboo leaves. The cheese wrapped with bamboo leaves is immediately stored in a wooden container. The stored cheese is shipped as it is.

Next, a third embodiment of the present invention will be described.
This is an explanation of an example of wrapping cheese using three bamboo leaves when packing the cheese after the cheese is dried. First, three bamboo leaves ranging in length from 2.1 times to 3 times the diameter of the disk-shaped cheese are prepared. The length and shape of the three bamboo leaves are almost the same. The area that is almost the same is the area of the bamboo leaf that protrudes when the bamboo leaves are overlapped with each other.
Most people have the impression that they do not exceed 0% and that the pattern of the bamboo leaves is the same. The bamboo leaves in the shape of a boat are aligned at the center and rotated by 60 degrees. The bamboo leaf extends radially from the center in six directions. The disc-shaped cheese is placed on the bamboo leaf. Make sure that the center of the cheese is the same as the center of the bamboo leaf. Next, the cheese is inserted into the cylindrical wooden vessel while being placed on the bamboo leaves. The inner diameter of the cylindrical vessel is 5 mm more than the outer diameter of the cheese
The bamboo leaf cheese fits perfectly in a container with the thickness of two bamboo leaves added to the outer diameter of the cheese because it is so large. When placed in the bowl, the end of the bamboo leaf jumps up in the opening direction of the bowl. The surface of the cheese is entirely covered with the bamboo leaf by bending the edge of the leaf of the bamboo leaf so as to follow the surface of the cheese. It should be noted that the width of the bamboo leaves should be selected so as to cover the entire surface of the cheese.

Insertion A fourth embodiment of the present invention will be described. Although cheese is manufactured by a method similar to the second embodiment, special consideration is given to the way of winding bamboo leaves. The bamboo leaves have a back and a front. When the bamboo leaves are radially rolled as shown in FIG. 1 in the aging step, the adjacent bamboo leaves are alternately arranged so that the back and front sides are alternately turned. There are cases where the front and the back touch the cheese surface. If the contact surfaces are different, the degree of growth of the white mold is different, so that the white mold with different growth forms a pattern on the cheese surface. Since the green color of bamboo leaves is also different, various patterns are created depending on the arrangement of bamboo leaves.

A fifth embodiment of the present invention will be described. This is an example in which cut cheese obtained by cutting a natural cheese lump is wrapped with bamboo leaves or the like. The ripened cheese is cut into bite-sized pieces. Wrap this cheese in bamboo leaves. The bamboo leaves are in contact with both the white mold surface and the cut surface.

A sixth embodiment of the present invention will be described. Similar to the fourth embodiment, but using plastic wrapping instead of bamboo leaves surrounding the cut surface. The packaging has a pattern and shape resembling bamboo leaves. At first glance, it looks like it is wrapped in only bamboo leaves. Plastic packaging has the effect of suppressing the generation of white mold on the cut surface.

A seventh embodiment of the present invention will be described. This is an example in which the cheese surface after the drying step is wrapped with fir tree bark.
In addition, there is an example in which the aging process and subsequent steps are wrapped in bamboo skin. In some cases, Kashiwanoha is used.

An eighth embodiment of the present invention will be described. This is an example of various combinations of materials to be wound on the surface. In the step of dipping in a saline solution, the cheese curd is wrapped with salted cherry leaves, and the cherry leaves are removed before the drying step. In the drying process, wrap it in bamboo skin. Once the white mold has grown and the cheese surface is completely white, peel the bamboo skin and rewind it on bamboo leaves. All the bamboo leaves are in contact with the leaf surface. Before shipment, peel off the bamboo leaf and roll up a new bamboo leaf. When making a new roll, make sure that the back of the bamboo leaf is in contact with the cheese surface.

[0014]

As described above, the natural cheese of the present invention is to provide a new flavor to those who have already liked natural cheese, and have resisted the characteristic flavor of natural cheese. It has the effect of providing new opportunities for people to eat natural cheese. The present invention has an activating effect for natural cheese, which has been devised only in a narrow range, with the possibility of expanding the range of devising. Showing the combination of western cheese and bamboo leaves from oriental and Japanese cultures has the effect of stimulating the work of combining different food cultures. Bamboo leaves are both a packing material with incense and a storage means. If this situation is reversed and the ideas of the West and the East are reversed, for example, natto, a fermented food product in Japan, can be linked to smoking, which is both a flavor and a preservative means of the West. The idea of smoking natto together with straw or natto alone to make it a Western style is also within the scope of the idea provided by the present invention.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a first embodiment of the present invention.

[Explanation of symbols]

1 is cheese, 2 is white mold, 3 is bamboo leaf, and 4 is a wooden container.

Claims (8)

[Claims] 1. Natural cheese wrapped in bamboo leaves. 2. The natural cheese according to claim 1, wherein bamboo leaves are in contact with a surface on which white mold is formed. 3. The natural cheese according to claim 1, wherein said bamboo leaf comes into contact with a cut surface of the cut cheese obtained by cutting said cheese. 4. The natural cheese according to claim 1, wherein a bark or a leaf other than wood or bamboo leaf is wrapped as a packaging material instead of the bamboo leaf. 5. The natural cheese according to claim 1, wherein the natural cheese wrapped with the bamboo leaves or the packaging material according to claim 4 is inserted into a box made of wood. 6. A method for producing a natural cheese, wherein the dried curd is applied to the surface of a curd formed by coagulating milk, followed by mold, and then the cheese curd is dried and aged. A method for producing natural cheese, which comprises wrapping together with bamboo leaves at the time of packaging after aging. 7. A method for producing natural cheese, wherein a curd produced by coagulating milk is dipped in Bryan of a saline solution and then mold-molded, and then the cheese curd is produced by drying and aging. A method for producing natural cheese, characterized in that it is wrapped with bamboo leaves at the time of packaging. 8. The natural cheese according to claim 1, wherein the ground powder of the bamboo leaf and / or the extract of the bamboo leaf are applied or encapsulated on the cheese surface regardless of whether or not the cheese is wrapped with the bamboo leaf. Natural cheese to do.