JP2007267694A - Mildew cheese added with flavoring substance, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain mildew cheese enabling taste of united cheese and flavor of a flavoring substance through dispersing to add a constant amount of a flavoring substance inside the cheese without limitation of properties of a flavoring substance in mildew cheese production. <P>SOLUTION: The mildew cheese is obtained by pouring a flavoring substance into mildew cheese in a maturing process with a physical method so as to add a controlled fixed amount of the flavoring substance to a decided position without giving influence of the flavoring substance to whey. The surfaces of signs produced when pouring in a process of continuing maturing are covered and concealed with mold. As a result of this, the mildew cheese enables taste of united cheese and flavor of the flavoring substance. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to white mold cheese in which a flavor substance is injected and added to the inside of cheese and a method for producing the same.

  Products with flavor substances such as spices, seasonings, fruits, vegetables, animal meat products, and dairy products are on sale for the purpose of characterizing the flavor, appearance and structure of white mold cheese. They are produced by applying a flavor substance on the surface of the cheese curd or adding a flavor substance in the curd by any method, followed by an aging step, or sprinkling the flavor substance on the card after aging. Many of them are commercialized and sold without heat sterilization during the manufacturing process. On the other hand, in products that are heat sterilized after aging for the purpose of extending the expiration date, etc., foods such as spices are cut between the cards horizontally during aging, etc. There has been reported a method for producing white mold cheese without binding or losing shape of food during heat sterilization by binding the food into cheese (Patent Document 1).

However, in the method of adding and mixing the flavor substance in the curd before aging, there is a problem that the use range of the whey is remarkably limited because the flavor substance shifts to the whey that is excluded from the card, In the method of sprinkling flavored substances on the card after aging, the target is limited to powdered materials, it is difficult to make the amount of adhesion constant, and the flavor and appearance are likely to vary. However, it has a problem that it is unsuitable for tasting the flavor of flavor and the substance as a whole. In addition, in the method of cutting the card during the ripening and sandwiching the flavor substance in between, the flavor substance is likely to leak from the cut surface until the card is bound when using a liquid or fluid flavor substance. In order to prevent leakage, there is a problem that it is necessary to limit the addition amount to a small amount. In addition, this method requires at least four steps, including card cutting, food addition, food sandwiching, card rebinding, and although it is an excellent method in terms of easily increasing product variations, Conversely, from the viewpoint of automation of the manufacturing process, it has become a method with a heavy load.

JP 2005-176725 A

  Therefore, an object of the present invention is to add a white mold cheese that does not affect the whey to be excluded from the card, even if the flavor substance is liquid, and the flavor substance can be added. It is in providing the white mold cheese obtained by the manufacturing method of the white mold cheese which added the flavor substance which can be tasted with cheese as a unit, and the manufacturing method. Furthermore, another object is to provide a method for producing a portion-cut product of the cheese and a portion-cut product of the cheese.

  The present inventors diligently studied a method for adding a flavor substance to the above white mold cheese, and a syringe while pressurizing a slurry substance containing a liquid flavor substance or a powdery flavor substance to a cheese curd in the aging process. After injecting using the above, etc., it was found that the above-mentioned problems can be solved by aging continuously for the remaining aging period, and the present invention has been completed.

  That is, for cheese curd that is in the ripening process after whey discharge is completed, if the flavor substance is in liquid form, it is suspended in a dispersion medium such as water in the case of powdered or particulate form, and then added to fluidity. White mold cheese to which a flavor substance is added is obtained by injecting with a syringe or the like while pressing and aging continuously for the remaining aging period. By setting the addition location and addition amount of the flavor substance, it becomes possible to stably add a certain amount of the flavor substance into the cheese, and the flavor substance can be added while being dispersed inside the cheese. In addition, in the aging period after the addition, traces generated when the flavor substance is injected become almost inconspicuous when the surface is covered with mold, and heat sterilization can be performed. The white mold cheese to which the flavor substance thus obtained is added is in a state where the cheese and the flavor of the flavor substance can be tasted as one body.

  Hereinafter, the present invention will be described in detail. The cheese prepared according to the present invention is white mold cheese. Examples of white mold cheese include camembert cheese and brie cheese.

  Flavor substances added to white mold cheese include liquid or paste-like flavor substances such as honey, syrup, jam, liquid seasonings, and flavors, as well as herbs such as basil and oregano, and spices such as pepper, cinnamon, and garlic. Spices, seasonings, fruit preparations, and powdered and particulate flavor substances such as nuts can also be used. Moreover, these can be used individually or in combination of 2 or more types.

  If the above-mentioned flavor substance is liquid and can be pumped, it can be used as it is. If it is powdered or particulate, it can be used as a fat, cream, etc. Used in a form dispersed in a viscous aqueous solution prepared with dairy products, thickening polysaccharides, foods such as starch, agar, casein, and cheese.

  As a method of injecting the flavor substance into the cheese, any method may be used as long as a predetermined amount of the flavor substance can be injected into the predetermined location. For example, a method of injecting a predetermined amount with a filling cylinder using a needle-type nozzle is used. The inner diameter of the needle portion at the tip used at this time must be individually selected in consideration of the properties of the flavor substance to be injected and the amount added. For example, when a liquid material having a small viscosity is injected, if the injection amount is as small as about 0.05 ml, there is almost no return of the liquid material after the injection, and therefore it is preferable to select the one as thin as possible. By doing so, the outer diameter of the needle portion can be reduced, which leads to making the injection mark inconspicuous during the aging process. However, when the injection amount is as large as 0.2 ml or more, there is a problem that the liquid material overflows from the injection port, so it is necessary to increase the outer diameter. The degree varies depending on the viscosity of the substance to be injected. When the viscosity is high, needles having smaller inner and outer diameters can be used as long as the injection itself is not hindered. By using about 3 mm, 4 mm, and 5 mm as a guide for the outer diameter of these needle portions, appropriate inner and outer diameters of the needle portion can be selected.

  It is suitable for the aspect of this invention to inject | pour the flavor substance into cheese from the upper surface of cheese. In addition, it is possible to arbitrarily set the injection location and amount of the flavor substance according to the type of flavor substance to be injected and the desired flavor, but without actually biasing the flavor of cheese and flavor substances when eating. It is desirable to allow the flavor substance to be dispersed within the cheese so that it can be felt. The degree of dispersion varies depending on whether the flavor substance is a spice such as pepper dispersed in water or the like, or whether the flavor is not as strong as a spice such as jam or syrup. For example, in the case of jam, in order to feel the flavor, it is necessary to add more flavor substance compared to the spice, so that more injection sites are required. Therefore, in order to reduce the number of injection locations, it is necessary to devise a method of using jam having a higher sugar content, higher scent or higher scent.

  The white mold cheese infused with the flavor substance by the above method is ripened by continuing the remaining ripening period, and the traces generated at the time of infusion are blocked by the mold covering the surface and become inconspicuous. In order to make the injected traces covered with mold and less noticeable, it is desirable to set the injection process at a stage before mold grows on the cheese surface. When the mold is poured after the mold is sufficiently grown on the cheese surface, the mold is not sufficiently covered with the mold so that the mold marks are conspicuous.

However, when the injection mark is viewed as a design, for example, in the case of hole type cheese, it is possible to have a function such as a mark of cheese cut in the injection mark, so an aspect of positively leaving the injection mark is also possible This is possible with the present invention. In that case, an injection mark can be intentionally left by injecting after mold has grown sufficiently.

Through this study, even when liquid flavor substances are injected, the moisture of the flavor substances is absorbed by the cheese during ripening, and whether the flavor substances are exposed on the cut surface or not when the portion is cut after ripening. It became clear that the problem that the flavor substance leaked from the cut surface did not occur. From this fact, when the method of the present invention is used, portion cutting can be easily performed, and thus it has been found that the method is excellent even when a product is supplied in a form suitable for “snacks”.

Regardless of whether the cheese is a hole type or a portion cut type, it can be heat sterilized after aging to extend the expiration date, and the same packaging as a normal product However, the white mold cheese to which the flavor substance of the present invention is added can be produced without causing problems such as leakage of the flavor substance and cheese due to the heat sterilization treatment.

  By the above manufacturing method, a certain amount of flavor substance is controlled and added to the inside of the cheese and added to obtain a white mold cheese and a portion-cut product to which the flavor substance that can taste the flavor of the cheese and the flavor substance as a whole is added. be able to.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated, this invention is not limited by these.

[Example 1]
A blueberry fragrance was added to a high-sugar blueberry jam containing no solids such as fruit pulp to prepare a blueberry jam additive solution. To the Camembert cheese during primary ripening (diameter: about 80 mm, height: about 24 mm, weight: about 100 g), add the additive solution to the needle-type addition nozzle (inner diameter: 3.5 mm, outer diameter: 4.0 mm). In use, a total of 20 injections were made with an addition amount of about 0.1 ml per site. The injected Camembert cheese was ripened for the rest of the period, and then subjected to retort heat sterilization to obtain a product.

[Example 2]
10 parts by weight of black pepper (particle size 1.0 mm or less) was dispersed and mixed in 40 parts by weight of Ina Food Industry Co., Ltd. Ultra Agar UX30 (hereinafter agar) aqueous solution (agar concentration 0.75% by weight) to prepare a black pepper additive solution. . The Camembert cheese during primary ripening is added to the black pepper additive solution using a needle-type addition nozzle (inner diameter: diameter 3.5 mm, outer diameter: diameter 4.0 mm), with a total addition amount of about 0.1 ml per location. I injected it. The injected Camembert cheese was ripened for the rest of the period, and then subjected to retort heat sterilization to obtain a product.

  In both Examples 1 and 2, the traces of the nozzles generated during the injection were closed during the ripening after the injection, and the surface was covered with white mold to make it inconspicuous, and the same appearance as the Camembert cheese product to which no flavor substance was added It was. Moreover, in the obtained Camembert cheese, the injected flavor substance was dispersed and present, and when eaten, the flavor of the cheese and the flavor substance was felt as one.

[Comparative Example 1]
When the Camembert cheese curd was molded (molded), black pepper (particle size of 1.0 mm or less) was added to the curd so as to be added in an amount of about 0.3 g per 100 g of the final product. After the mold-filled card was left standing to remove whey (draining), it was removed from the mold, salted with saline and aged, and then subjected to retort heat sterilization to obtain a product.

  The resulting Camembert cheese product contained black pepper in the cheese, and when eaten, the flavor of cheese and black pepper was felt as a whole, but the resulting whey had added black pepper In addition, the flavor of black pepper was also transferred, and the whey was not used in whey powder used as various food ingredients.

[Example 3]
A black pepper additive solution was prepared by dispersing and mixing 10 parts by weight of black pepper (particle size of 1 mm or less) in 20 parts by weight of an agar aqueous solution (agar concentration: 1.0% by weight). The black pepper additive solution is packaged individually into Camembert cheese during primary ripening using a needle-type addition nozzle (inner diameter: 3.5 mm, outer diameter: 4.0 mm) at an addition amount of about 0.2 ml per location. It was poured into six places so that the pouring points were sometimes dispersed in each piece of cheese. After the primary ripening for the rest of the period, the wedges are cut into six equal parts so that the black pepper is not exposed or exposed on the cut surface to form six wedge-shaped cheese pieces. Wrapped with. The individually wrapped cheese pieces were put into a polypropylene cup, subjected to secondary aging, sealed with a nylon film, subjected to retort heat sterilization treatment, and then cooled to a refrigeration temperature to obtain a product.

  Even when cut so that the flavor substance is exposed on the cut surface in the individual packaging process or sterilization process, the black pepper additive liquid does not leak from the cheese in the same way as when it is cut so that it is the same as a normal potion cut product It was possible to manufacture. In addition, the injection mark of the obtained product is covered with white mold and is not conspicuous, and when eating, the texture and flavor of the agar used as a medium is not substantially felt, the taste of cheese and black pepper As a whole.

[Example 4]
A blueberry fragrance was added to a high-sugar blueberry jam containing no solids such as fruit pulp to prepare a blueberry jam additive solution. The Camembert cheese during primary ripening is added to the additive solution in a total of 12 locations using a needle-type addition nozzle (inner diameter: 3.5 mm, outer diameter: diameter: 4.0 mm) with an addition amount of about 0.1 ml per location. Injected. After the primary ripening for the remaining period, it was cut into six equal parts in the longitudinal direction to form six wedge-shaped cheese pieces, and each was wrapped with an individual packaging film. The individually wrapped cheese pieces were put into a polypropylene cup, subjected to secondary aging, sealed with a nylon film, subjected to retort heat sterilization treatment, and then cooled to a refrigeration temperature to obtain a product.

In the individual packaging process and the sterilization process, the blueberry jam additive liquid did not leak from the cheese and could be produced in the same manner as a normal portion cut product. The blueberry jam additive solution was exposed on a part of the cut surface in the individual packaging process, but moisture was absorbed by the cheese during the primary ripening process after the addition, and no leakage occurred during cutting. Injected traces of the product thus obtained were covered with white mold and became inconspicuous, and the flavor of cheese and blueberries was felt as a whole when eaten.

Claims (8)

  A method for producing white mold cheese to which a flavor substance is added, characterized in that a flavor substance is injected into a cheese curd in the aging process.   A method for producing white mold cheese to which a flavor substance is added, characterized in that after the flavor substance is injected into the cheese curd, ripening is continued so that the injection trace is covered with the white mold.   The method for producing white mold cheese to which a flavor substance according to claim 1 or 2 is added, wherein the flavor substance to be added is a liquid material that does not have shape retentivity and can be pumped.   4. The method for producing white mold cheese to which a flavor substance is added according to claim 3, wherein the liquid material is at least one selected from honey, syrup, jam, sauce, cream, and milk.   The flavor substance to be added is a solid substance such as powder itself, and the flavor substance is dispersed in a medium such as water and injected into the inside of the card in a slurry state. A method for producing white mold cheese to which a flavor substance is added.   White mold cheese to which a flavor substance is added, obtained by the production method according to claim 1. A method for producing white mold cheese to which a flavor substance is added, characterized in that a flavor substance is injected into a card by the production method according to claim 1 and then the portion of the card is cut during aging. The white mold cheese to which the flavor substance by which the portion cut was obtained obtained by the manufacturing method of Claim 7 was added.