JP3196161B2 - Cheese and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cheese suitably cut into a size suitable for use and a cheese aggregate thereof.

[0002]

2. Description of the Related Art Cheeses are roughly classified into natural cheeses and processed cheeses, each of which is molded and packaged into an arbitrary size and sold on the market. In process cheese, small ones are packaged, and several of them are made into one package. However, when natural cheese, for example, Camembert cheese, is manufactured to a bite size that is convenient to eat from the time of initial molding, the mold covers the entire surface, the mold becomes too much, and the texture and product image are reduced. become worse. For this reason, it is manufactured in a relatively large shape in order to reduce the surface area on which molds and the like are attached, and is cut into a desired size when eating.

[0003]

In view of the above, it is desired that natural cheeses can be easily separated into sizes to be used from the beginning. However, if the mold is manufactured in a small size from the beginning, the mold is too much on the cheese surface as described above. Also, when the cheese molded into a large shape is cut into bite-sized pieces in the manufacturing process, when several cut pieces are closely aligned and aged or heated to form one package, the cut pieces are closely adhered. The cut surface is melt-welded in the process and cannot be separated, and the cut does not make sense. The present invention has been made in view of such a situation,
Provided is a method for producing a bite-sized cheese or an aggregate thereof that does not impair mold and aerobic bacteria on a surface where separation is easy and the presence of mold and aerobic bacteria is not preferred. With the goal.

[0004]

The constitution of the present invention is characterized in that a part of the surface of the cheese or a cut surface is coated with a film to form a mold- free natural cheese or a mold-type natural cheese, or a natural cheese thereof. In the aggregate. As the film in the present invention, a synthetic resin film such as polypropylene, paraffin paper, parchment paper, or the like is used. Also,
The cheese is a natural cheese such as Camembert cheese, Goder cheese, and cheddar cheese, and is preferably a mold-type cheese. Further, a feature of the present invention is that, in a cheese manufacturing process, a curd or cheese mass is cut into an appropriate size, and a film is bonded and coated on a surface where the presence of the mold is not preferable, and another film is formed through the bonded surface. The present invention provides a method for producing a cheese aggregate, which comprises accumulating adhesive-coated cheese, placing the same in a container, and aging or heating as necessary.

[0005] The cheese to which this film is adhesively coated is
It can be manufactured using the following equipment. It has a predetermined shape on the upper surface, a cheese aligner capable of sucking from below, a film forming tool having a shape fitting this shape, and a cheese carry-in device, and a film is appropriately placed on the cheese aligner upper surface. The film is placed on the shape and sucked from below to bring the film into close contact with the shape of the cheese aligner, and a film forming tool is fitted over this to form the film into an appropriate shape. A cheese production apparatus comprising: bringing a cheese preliminarily formed into the predetermined shape into a cheese carrying device; and bonding and coating a film on the cheese surface. The cheese in the present invention is a cheese having a surface on which the presence of mold is not preferable, and is preferably a cheese cut to a bite size. In the present invention, the bite size is about 10 × 10 × 10 m
m means a size of about 40 × 40 × 40 mm.

Hereinafter, the present invention will be described in detail. In the production of natural cheese, a starter is added to raw pasteurized milk and lactic acid fermentation is performed, and then rennet is added to coagulate casein to form curd. The curd is cut into dices, heat-treated, discharged from whey, squeezed in a mold, added with salt, and the like, and then matured. At this time, molds or bacteria grow on the surface to deteriorate the texture, so that they are molded and manufactured into a relatively large shape. In the present invention, a cheese or curd molded into a relatively large shape is cut into an appropriate size, preferably a bite size, at any time during the manufacturing process. The cutting time can be selected at an appropriate time, such as when the card is molded, immediately before or after mold generation. The cheese cut into bite-sized pieces is closely adhered to the cut surface so as to prevent mold and the like from being generated, and is again stored in the original shape and stored, or is further stored after aging treatment and / or heat treatment. When the cut cheese mass is closely adhered and accumulated again, a film such as a polypropylene film is adhered to the cut surface because mold or the like is not preferable. In this way, the adhesion of the cheeses to each other and the occurrence of mold and the like on the joint surface are prevented. In another embodiment, after the card is loaded into a mold having an interior partitioned by a synthetic resin film and pressed and molded, the entire film is taken out from the mold and is subjected to aging treatment and / or as it is, that is, while being accumulated through the film. Alternatively, heat treatment may be performed to form a cheese aggregate in which a film is interposed on the bonding surface.

Next, the Camembert cheese heat treatment type will be specifically described with reference to the accompanying drawings. FIG. 1 (a)-
(D) is an example in which Camembert cheese formed into a disk is cut into equal numbers so that the cut surface becomes V-shaped, and the V-shaped cheese mass is again formed into a disk-shaped aggregate. It is. (A) shows a state where a cheese formed into a disk shape is cut into a V shape, (b) shows a state where a film is formed into a V shape, and (c) shows a state where cheese is loaded into a cheese receiver. , (D) shows a state in which the film is accumulated again on the cut surface of the cheese via a film. Cheese chunks 1 obtained by cutting a disk-shaped cheese into a V-shape are sequentially conveyed to an aligner 2. The alignment part 3 of the alignment machine is configured in the same shape as the part (cut surface) that covers the cut cheese mass with the film, and the film 4 is hung thereon,
The film is formed into a shape to be covered with cheese, such as by suctioning from the lower side of the aligner section 3 and / or using a forming tool 5 of the same shape. The cheese lump 1 is loaded on the formed film 4 and the film is brought into close contact with the cut surface of the cheese. After the pieces of cheese having the film adhered to each other are stacked in the original disc shape on the joint surface via the film, the cheese mass is obtained by further aging or heating. The heat treatment is performed, for example, by covering this cheese aggregate with another synthetic resin film and putting it in a container. The cheese produced in this way is packaged, stored and marketed, but upon use, each cheese can be easily separated after opening. The shape of the cheese is not limited to the case where the above-mentioned disc-shaped cheese is cut into a V-shape, but may be another shape such as a rectangular cheese. FIG. 2A shows a state where cheese cut into a rectangular parallelepiped is accumulated with a synthetic resin film interposed on a joining surface, and FIG. 2B shows a state where the cheese is loaded in a container 6 for heat treatment. Indicated. Regardless of the shape of the cheese, a relatively large shaped cheese may be cut into an appropriate size, and a plurality of the cheeses may be accumulated with a film interposed on the cut surface. In addition, when manufacturing a cheese aggregate, in addition to the bonding surface between cheeses, by adhering the film to a surface on which mold and aerobic bacteria are not desired to be generated, only the surface has mold and aerobic bacteria. It can be a design surface that does not (see FIG. 3).

As described above, in the manufacturing process, when the cheese cut into an appropriate size is re-stacked to manufacture one package, a synthetic resin film is interposed on the joint surface of the cheese according to the present invention. The method is not only for Camembert cheese, but also for natural cheese, especially moldy cheese (Gauder, Cheddar type). It is effective in preventing welding.

[0009]

Example 1 A curd prepared for Camembert cheese was filled and pressed into a circular mold having a diameter of 8 cm so as to have a finished thickness of 2.5 cm. The mixture was cut into minutes and aged in an aging room at about 10 ° C. for 7 days. A polypropylene film was bonded to the cut surface of this cheese mass by the method described with reference to FIG. 1 to obtain a synthetic resin bonded cheese. The disc was integrated and molded again with the synthetic resin adhesive surface interposed. After further aging treatment for 20 days, heat treatment was performed. This was packaged and stored for 4 months, and then opened to take out a cheese mass. The cheese was easily taken out without welding. Also,
No mold was generated on the surface with the polypropylene film interposed.

[0010]

Example 2 A curd prepared for Camembert cheese was filled and pressed into a circular mold having a diameter of 8 cm so as to have a finished thickness of 2.5 cm, and then taken out of the mold and placed in an aging room at about 10 ° C. for 20 minutes. It was aged for days and cut into 6 V-shapes. A polypropylene film was bonded to the cut surface of this cheese mass by the method described with reference to FIG. 1 to obtain a synthetic resin bonded cheese. The disc was integrated and molded again with the synthetic resin adhesive surface interposed. This was packaged and stored for 4 months, and then opened to take out a cheese mass. The cheese was easily taken out without welding. No mold was generated on the surface with the polypropylene film interposed.

[0011]

According to the present invention, since a part of cheese is covered with a film, when the generation of mold or the like is not desired on the surface, the generation can be prevented, and the texture and the commercial quality can be prevented. Can be increased. Further, welding of cheeses can be prevented by the film surface.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing a state of a process in which cheese shaped into a disk is cut into a V-shape and then stacked again in a disk. (A) is a state in which a disk-shaped cheese is cut into a V-shape,
(B) shows a state in which the film is formed in a V-shape, (c) shows a state in which cheese is loaded in a cheese receiver, and (d) shows a state in which the film is accumulated again on the cut surface via the film.

FIG. 2 (a) is a diagram showing a piece of cheese formed into a square shape, which is cut into a square shape and then collected. (B) is a figure which shows what filled it in the container.

FIG. 3 is a view showing a cheese on which a design surface of the present invention is formed.

[Explanation of symbols]

 1: Cut cheese mass 2: Aligner 3: Alignment part 4: Film 5: Film forming tool 6: Container 7: Cutter

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-4674 (JP, A) JP-A-4-179443 (JP, A) Fully open sho 59-4289 (JP, U) Really open sho 61- 118281 (JP, U) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 19/00-19/16

Claims (3)

(57) [Claims] 1. Forming a surface free of mold by coating a part of the surface of the cheese or a cut surface with a film.
Mold Natural cheese was. 2. A cheese aggregate comprising a mold-type natural cheese formed by coating a cut surface of a cheese with a film to form a surface on which no mold grows . 3. In the cheese manufacturing process, a curd or cheese mass is cut into an appropriate size, a film is adhesively coated on the cut surface, cut cheese is accumulated through the adhesive coated surface, and this is put into a container. A method for producing a cheese aggregate in which mold-based natural cheese having a surface on which no mold grows is accumulated, wherein the cheese-based natural cheese is accumulated.