JP2019000072A - Production method of cheese having blue cheese flavor - Google Patents

Abstract

To provide a method for producing cheese having a blue cheese flavor to liking of many persons.SOLUTION: There is provided a method for producing cheese having a blue cheese flavor. In the method, 100 pts.wt process cheese and 10-16 pts.wt gorgonzola strained beforehand are gathered, heated, melted and mixed to form a uniform mixture, and the mixture is cooled into a solid matter.SELECTED DRAWING: None

Description

  The present invention is a method for producing blue cheese-flavored cheese.

  Blue cheese is a type of natural cheese that is typically made from milk or sheep milk, in which blue mold is grown (ripened). A considerable salt concentration is necessary for the growth of blue mold. Thus, blue cheese is characterized by a strong salty taste and the intense flavor imparted by blue mold. Therefore, many people hesitate to eat blue cheese as it is. Or many people can eat only a small amount.

  Accordingly, it is an object of the present invention to provide blue cheese or blue cheese flavored cheese that meets the tastes of many people.

There are so many different types of blue cheeses, and the most notable examples of the world's three largest blue cheeses are France's Rockfall, Italy's Gorgonzola, and England's Stilton. Among many blue cheeses, Gorgonzola has a relatively mild taste and flavor, and has a deep salty taste and unique umami. And the rear mouth is also relatively good. However, there are still many people who can eat only a small amount.
Therefore, various trials and errors were repeated to make a blue cheese-flavored cheese that suits the tastes of many people.

Gorgonzola was selected as blue cheese. Gorgonzola, however, has a strong salty and savory flavor compared to cheeses other than blue cheese, so it was considered to be used in combination with other cheeses to relieve it.
100 parts by weight of commercially available gouda cheese (natural cheese) was heated and melted. It is preferable to cut in advance to about 5 mm square so that it can be easily melted, or to wholesale it. 5 parts by weight of Gorgonzola was added thereto and mixed, and the mixture was placed in a fluorinated frying pan and heated while mixing to make it uniform. However, the fat separated and the product was not very edible. In addition, as for the product of the tasting, the mixture after heating was quickly filled into a mold with a wrap, the wrap was pushed from above, the air was evacuated, and it was left in the refrigerator for one day. The same).

  Next, 100 parts by weight of commercially available process cheese was heated and melted. It is preferable to cut in advance to about 5 mm square (hereinafter the same) or wholesale so that it can be easily melted. Here, I went to chop. Then, 5 parts by weight of Gorgonzola was added and mixed, placed in a fluorinated frying pan, and heated while mixing to make it uniform. Fat separation did not occur. However, the hard part of Gorgonzola remained, and there were uneven color and uneven taste.

  In order to eliminate uneven color and uneven taste, Gorgonzola was preliminarily screened with a strainer. Tried commercially available processed cheese, 100 parts by weight of it was heated and melted, 5 parts by weight of Gorgonzola on the back was added and mixed, put into a fluorinated frying pan, and heated while mixing to make it uniform. . As a result, uneven color and uneven taste were eliminated. However, the unique flavor of Gorgonzola was weak.

  Therefore, the above procedure was repeated with the amount of Gorgonzola lined up to 8 parts by weight. However, the unique flavor of Gorgonzola was not satisfactory.

  Next, the above procedure was repeated with the amount of Gorgonzola lined up to 20 parts by weight. Then, the salty taste and unique flavor of Gorgonzola came out strongly and did not suit the tastes of many people.

Therefore, the above procedure was repeated with the amount of the Gorgonzola lined up to 12 parts by weight. As a result, there was obtained a uniform mixture with no burning and heating, no fat separation, and no color unevenness and taste unevenness. This had moderate blue cheese flavor and was delicious.
When the experiment was conducted by further changing the amount of the Gorgonzola that was lined, an appropriate amount was 10 to 16 parts by weight, preferably 11 to 15 parts by weight.
In addition, after processing cheese of appropriate size and backed Gorgonzola together, it may be heated to melt both, but as described above, process cheese is chopped small in advance (preferably the maximum dimension) About 5 mm), or wholesale, or further melted is preferred in order to easily produce a uniform product.

The heating temperature of the mixture of processed cheese and Gorgonzola is preferably 82 to 90 ° C, more preferably 85 to 87 ° C.
The heating means may be performed using a microwave oven instead of directly applying heat as described above. Even in that case, the preferred final temperature is the same as above. The chopped process cheese was put in a microwave oven and heated. When the cheese was melted visually, the cheese was lightly stirred, and this was repeated 2-3 times to fully dissolve the cheese. Add the gorgonzola on the back, heat it in the microwave, and if the upper part springs up, stir the whole and repeat this 2-3 times until the whole melts and the cheese temperature reaches the above temperature. When it becomes uniform, it is put into a mold as described above and cooled to solidify.

  It is preferred to eat the product within a week. If you pack it in a vacuum and put it in the refrigerator, you can eat without problems even after 6 months.

  The method according to the present invention provides a blue cheese flavored cheese that meets the tastes of many people.

Raw material processed cheese (Plain without mixture)
Gorgonzola Procedure Process cheese was wholesaled with wholesalers.
Gorgonzola was lined up.
300 g of the above-mentioned processed cheese was put into a frying pan that had been processed with fluorine, and was gradually heated with low heat and stirred so as not to burn. After the whole melted, 36 g of Gorgonzola that was lined up was added and heated and stirred with low heat. After it was completely uniform, it was quickly put into a wrapped mold, the wrap was rolled up, and the air was vented from above. This was put in a refrigerator and cooled to a solid for one day. When this was cut into an appropriate size and 5 people who did not like blue cheese were sampled, there was no dislike of blue cheese, and a consistent evaluation was obtained that was more flavorful and delicious than processed cheese.

Claims (6)

  In a method for producing a blue cheese flavored cheese, 100 parts by weight of processed cheese and 10-16 parts by weight of Gorgonzola, which has been pre-lined, are heated, melted and mixed to form a uniform mixture, and the mixture is cooled. To obtain a solid material.   The method according to claim 1, wherein the amount of Gorgonzola is 11 to 15 parts by weight.   The method of Claim 1 or 2 whose heating temperature is 82-90 degreeC.   The method of Claim 3 whose heating temperature is 85-87 degreeC.   The method according to any one of claims 1 to 4, wherein the processed cheese is chopped in advance to a maximum dimension of 5 mm or less, or is wholesaled. The method according to any one of claims 1 to 5, wherein the processed cheese is melted before being combined with the backed Gorgonzola.