JP3748266B2 - White mold cheese product containing foods and method for producing the same - Google Patents
White mold cheese product containing foods and method for producing the same Download PDFInfo
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- JP3748266B2 JP3748266B2 JP2003422837A JP2003422837A JP3748266B2 JP 3748266 B2 JP3748266 B2 JP 3748266B2 JP 2003422837 A JP2003422837 A JP 2003422837A JP 2003422837 A JP2003422837 A JP 2003422837A JP 3748266 B2 JP3748266 B2 JP 3748266B2
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- 235000013351 cheese Nutrition 0.000 title claims description 125
- 235000013305 food Nutrition 0.000 title claims description 59
- 235000002245 Penicillium camembertii Nutrition 0.000 title claims description 36
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000021383 camembert cheese Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 8
- 240000002129 Malva sylvestris Species 0.000 description 12
- 235000006770 Malva sylvestris Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 6
- 230000005070 ripening Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 244000144725 Amygdalus communis Species 0.000 description 4
- 235000011437 Amygdalus communis Nutrition 0.000 description 4
- 244000000231 Sesamum indicum Species 0.000 description 4
- 235000003434 Sesamum indicum Nutrition 0.000 description 4
- 235000020224 almond Nutrition 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 244000124853 Perilla frutescens Species 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Description
本発明は、食品類を内包し、熟成によりチーズが結着成型されてなる白カビチーズ製品及びその製造方法に関する。 The present invention relates to a white mold cheese product in which foods are encapsulated and cheese is formed by aging and a method for producing the same.
従来より、チーズ製品に食品類を混合した成型品として、チーズ全体に香辛料やワインなどを混合した、種々の形状及び風味を有するナチュラルチーズ、プロセスチーズ及びチーズフード（以下「チーズ類」という）がある。
チーズ全体に食品類を混合したナチュラルチーズは、原料となる乳に食品類を混合し、通常の製造方法と同じように乳を凝固させた後、ホエーを排除して得られた食品類含有カードを成型するか、あるいは乳から調製したカードに食品類を混合した後、そのカードを成型することにより得られる。また、熟成タイプのナチュラルチーズの場合は、前記カード成型後にさらに、所定の条件での熟成を決められた期間行うことにより製品が得られる。例えば、特許文献１には、カードをサイコロ状に細断し、それに食品粉砕物を添加した後型詰めを実施することを特徴とする食品添加ゴーダチーズの製造方法が開示されている。
また、チーズ全体に食品類を混合したプロセスチーズやチーズフードは、カードあるいは１〜数種類のナチュラルチーズを加熱・溶融して混合する際に、食品類を添加し、均一に分散させた後、その加熱・溶融チーズを型に流し込み、冷却して成型することにより製品が得られる。
さらに、特許文献２には、チーズ類を粉砕または細切し、他の食品を混合して圧着・成型して得られる圧着成型チーズ製品が開示されている。
また、製品の表面に他の食品を付着させたチーズ類として、香辛料などを圧着または結着させて得られた種々の風味を有するチーズ類がある。このようなチーズは、通常の方法で成型したチーズ類を大量の液状或いは粉末状の食品類中に入れて表面に食品類を付着させるか、またはチーズ類の表面に食品類を圧着又は塗布することにより付着させることにより調製される。
上記したチーズ製品は、何れもチーズ表面に添加した食品が点在した、見た目も通常のチーズ製品とは異なったものであった。
一方、見た目は通常のチーズ製品であるが、チーズ中に食品類が包含されているチーズ製品として、例えば、特許文献３に、２種類の異なるチーズ類を用いて、芯部および芯部を包み込む外層部からなる２層構造とした鶏卵状チーズが開示されている。
Natural cheese is made by mixing foods with the entire cheese. After mixing the foods with the raw milk and coagulating the milk in the same way as the normal manufacturing method, the food containing card is obtained by eliminating whey. It is obtained by molding the card after mixing foods with the card prepared from milk or by mixing the food. In the case of ripening type natural cheese, a product can be obtained by further aging under predetermined conditions after the curd molding. For example, Patent Document 1 discloses a method for producing food-added gouda cheese, characterized by chopping a card into a dice and adding a pulverized food product thereto followed by mold filling.
In addition, processed cheese and cheese food mixed with foods in the whole cheese, when food is added and mixed evenly when curd or 1 to several kinds of natural cheese is heated and melted and mixed, A product is obtained by pouring heated / molten cheese into a mold, cooling and molding.
Furthermore, Patent Document 2 discloses a pressure-bonded cheese product obtained by crushing or chopping cheeses, mixing other foods, and pressing and molding.
Moreover, there are cheeses having various flavors obtained by pressing or binding spices or the like as cheeses with other foods attached to the surface of the product. Such cheese is prepared by putting cheeses molded by a normal method in a large amount of liquid or powdery foods and attaching the foods to the surface, or pressing or applying the foods to the surface of the cheeses. It is prepared by making it adhere.
Each of the cheese products described above was dotted with food added to the cheese surface, and the appearance was different from that of a normal cheese product.
On the other hand, although it looks normal cheese products, as a cheese product in which foods are included in cheese, for example, Patent Document 3 wraps the core and the core using two different cheeses An egg-shaped cheese having a two-layer structure composed of an outer layer portion is disclosed.
上記したように、従来は、チーズ製品に食品類を混合した成型品として、チーズ全体に食品類を混合させたチーズ製品、チーズ表面に食品類を付着させたチーズ製品や、外層部がナチュラルチーズではない鶏卵状チーズ製品及びそれらの製造方法が知られていたが、これらの方法では食品類を内包した白カビチーズ製品を製造することは不可能であった。
本発明は、チーズの間に種々の食品類を内包する白カビチーズ製品及びその製造方法を提供することを目的とする。
As described above, conventionally, as a molded product in which food products are mixed with cheese products, cheese products in which food products are mixed with the entire cheese, cheese products in which food products are attached to the cheese surface, and the outer layer portion is natural cheese However, it has been impossible to produce a white mold cheese product containing foods by using these methods.
An object of this invention is to provide the white mold cheese product which encloses various foodstuffs between cheese, and its manufacturing method.
本発明者らは、上記の課題を解決するために白カビチーズに食品類を内包する方法を検討した結果、成型したチーズカードの間に食品類をはさみ、熟成させることにより、チーズの結着が強固で、型崩れや食品の漏れのない白カビチーズ製品が得られることを見出し、本発明を完成するに至った。また、熟成の後に加熱することにより、チーズの結着をより強固にすることができることも見出した。
すなわち、本発明は、成型されたチーズカードの間に食品類をはさんだ後、前記チーズカードを結着するように熟成させて一体化させることにより得られる食品類を内包した白カビチーズ製品である。
本発明はまた、白カビチーズが、カマンベールチーズである前記白カビチーズ製品である。
本発明はまた、成型されたチーズカードの間に食品類をはさみ、前記チーズカードを熟成させて結着させて一体化させることを特徴とする食品類を内包した白カビチーズ製品の製造方法である。
本発明はまた、熟成の後、加熱することを特徴とする前記白カビチーズ製品の製造方法である。
As a result of studying a method for encapsulating foods in white mold cheese to solve the above problems, the present inventors sandwiched foods between molded cheese curds and aged them, thereby binding cheese. The present inventors have found that a white mold cheese product that is strong and does not lose its shape or leak of food can be obtained, and the present invention has been completed. Moreover, it discovered that the binding of cheese could be strengthened by heating after ripening.
That is, the present invention is a white mold cheese product containing foods obtained by sandwiching foods between molded cheese curds and then ripening and integrating the cheese curds. .
This invention is also the said white mold cheese product whose white mold cheese is camembert cheese.
The present invention is also a method for producing a white mold cheese product containing foods characterized in that foods are sandwiched between molded cheese curds and the cheese curds are aged and bound to be integrated. .
The present invention is also the method for producing the white mold cheese product, characterized by heating after aging.
本発明によれば、成型したチーズカードの間に様々な食品類をはさんだ後、前記チーズカードを結着するように熟成させて一体化させることにより、食品類を内包した白カビチーズ製品を得ることができる。
本発明の食品類を内包した白カビチーズは、通常の白カビチーズと比べて、外観上全く見分けがつかないものである。本発明の製造方法以外で製造した場合には、加熱時に流動化したチーズが切断面から流れ出たり、食品類が流出したり漏れたりすることが予想されるが、本発明によれば、そのような流出や漏れのない非常に良好な白カビチーズ製品が得られる。
なお、内包する食品類の種類を変更することにより、種々の形状や風味を有する白カビチーズ製品を容易に得ることができる。さらに、大量生産を目的とした白カビチーズ製品生産ラインにおいて、食品類を内包した小ロットの白カビチーズ製品の製造を可能にするものである。
According to the present invention, after sandwiching various foods between the formed cheese curds, the cheese curd is aged and integrated so as to bind, thereby obtaining a white mold cheese product containing foods. be able to.
The white mold cheese containing the foods of the present invention is completely indistinguishable in appearance as compared with ordinary white mold cheese. When manufactured by a method other than the manufacturing method of the present invention, it is expected that the cheese fluidized at the time of heating flows out from the cut surface, or the foods flow out or leak, but according to the present invention, A very good white mold cheese product with no spills or leaks.
In addition, the white mold cheese product which has various shapes and flavors can be easily obtained by changing the kind of foodstuff to include. Further, in a white mold cheese product production line for mass production, it is possible to produce a small lot white mold cheese product containing foods.
以下、本発明について詳しく説明する。
本発明において使用されるチーズは、白カビチーズである。白カビチーズとしては、特に限定されないが、カマンベール、ブリー、ブルソー、カプリス・デ・デュー、シュプレム等が挙げられ、カマンベールが好ましく用いられる。
本発明において混合させる「食品類」としては、例えば、チーズ以外の他の食品または食品添加物が挙げられる。他の食品としては、例えば、畜肉、魚肉、海草、野菜、果物またはこれらの加工品のような一般食品のみならず、ごま等の乾燥食品、餡や練りわさび等のペースト状食品、しょうゆやドレッシング等の液状食品、食物繊維やアミノ酸等の健康訴求食品等が挙げられ、食品添加物としては、フレーバー、調味料等が挙げられる。
The present invention will be described in detail below.
The cheese used in the present invention is white mold cheese. Although it does not specifically limit as white mold cheese, Camembert, Brie, Bruceau, Caprice de Dew, Suprem etc. are mentioned, and Camembert is used preferably.
Examples of the “food” to be mixed in the present invention include other foods or food additives other than cheese. As other foods, for example, not only general foods such as livestock meat, fish meat, seaweed, vegetables, fruits or processed products thereof, but also dried foods such as sesame, pasty foods such as strawberries and kneaded wasabi, soy sauce and dressing Liquid foods such as dietary fiber, health-promoting foods such as dietary fiber and amino acids, and the like, and food additives include flavors and seasonings.
本発明における白カビチーズ製品の製造方法は、成型したチーズカードの間に食品類をはさみ、熟成させることにより、チーズを結着成型させて一体化することからなる。また、結着の後に加熱を行うことにより、より強固に結着させることができる。
成型したチーズカードは、その間に食品類をはさむために複数あればよく、２以上であれば特に限定されない。例えば、１つの成型したチーズカードを２以上に切断したものでもよく、２以上の成型したチーズカードを別々に準備して、それらの間に食品類をはさんでもよい。また、１つの成型したチーズカードを完全には切断せずに、中心部に食品類をはさんでもよい。
本発明において、「成型したチーズカード」とは、カードからホエーが排出され、ある程度固まった状態のものであればよい。
このような成型したチーズカードの中央部に、上記のような食品類を載せるが、食品類は１種類であっても、複数種類であってもよい。
本発明の製造方法は、加圧や減圧の手段を用いず、結着剤も使用することなく、熟成によって結着・成型することができる。また、熟成後に加熱することにより結着をより強固にすることもできる。本発明の方法によれば、このような手段を用いることにより、結着部からのチーズの漏れが防止される。また、はさまれた食品類は、白カビチーズ内部に完全に内包されるため、食品類自体またはその香味成分が他のチーズ類へ移行することや、食品の流出が防止される。
The manufacturing method of the white mold cheese product in this invention consists of carrying out the binder shaping | molding integration of cheese by pinching | interposing foods between the shape | molded cheese curds, and making it age | cure | ripen. Moreover, it can be made to bind | bond more firmly by heating after binding.
There may be a plurality of the cheese curds that are formed in order to sandwich foods between them, and there is no particular limitation as long as it is two or more. For example, one molded cheese curd may be cut into two or more, or two or more molded cheese curds may be prepared separately, and foods may be sandwiched between them. Moreover, foods may be sandwiched in the center without completely cutting one molded cheese curd.
In the present invention, the “molded cheese curd” may be in a state in which whey is discharged from the curd and solidified to some extent.
Although the above foodstuffs are mounted in the center part of such a formed cheese curd, the foodstuffs may be one kind or plural kinds.
The production method of the present invention can be bound and molded by aging without using means for pressurization or decompression and without using a binder. Further, the binding can be further strengthened by heating after aging. According to the method of the present invention, cheese leakage from the binding portion is prevented by using such means. In addition, since the sandwiched food is completely encapsulated in the white mold cheese, the food itself or its flavor components are transferred to other cheeses, and the outflow of food is prevented.
一般的な製造工程に従ってカードメーキング及び表面にカビが生育するまで発酵させたチーズカード（１００ｇ）を、輪切り状に２つに切断し、その切断面に香辛料（ヱスビー食品社製：クリーンスパイス）をチーズカード重量に対して０．０５％添加した。香辛料は、表面に均一に載せ、切断した一方のチーズカードを元に戻した。
このチーズカードを再び数日発酵させ、ポリプロピレンフィルムで包装した後、さらに熟成が完了するまで発酵を継続した。切断面がカビの生育により見えなくなり、熟成によって上下2枚のチーズが結着していることを確認した後、チーズをポリプロピレンのカップに入れ、ナイロンフィルムの蓋をシールした。カップ内に密封したチーズを加熱殺菌することにより、上下のチーズが完全に密着し、外見上は通常のカマンベールチーズと見分けのつかない良好な白カビチーズが得られた。
また、香辛料の代わりに、ゴマ（浜乙女社製）または赤しそ粉末（亀田製菓社製）を用いて、同様のチーズを製造した。
さらに、対照として、切断および食品類の添加をしていない以外は実施例１と同様の方法で製造したカマンベールチーズを評価した。
これらのチーズについて、結着部分からのチーズの洩れ及び結着状態の評価を行った。結着状態としては、結着部分から引っ張った時に、結着部分がはがれない状態を良好とし、結着部分から簡単にはがれてしまう状態を不良とした。評価結果を表1に示す。なお、評価は経験の十分なパネラー５名で行った。
Cheese curd (100 g) fermented until curd making and mold growth on the surface according to the general manufacturing process, cut into two pieces in a circular shape, spices (manufactured by Suga Foods Co., Ltd .: Clean Spice) 0.05% of the cheese curd weight was added. The spice was put evenly on the surface, and the cut one cheese curd was restored.
The cheese curd was again fermented for several days, packaged with a polypropylene film, and then fermented until ripening was completed. After confirming that the cut surface was not visible due to the growth of mold and the upper and lower cheeses were bound by aging, the cheese was put into a polypropylene cup and the lid of the nylon film was sealed. By heating and sterilizing the cheese sealed in the cup, the upper and lower cheeses were in close contact with each other, and a good white mold cheese that was indistinguishable from ordinary Camembert cheese was obtained.
Moreover, the same cheese was manufactured using sesame (made by Hamaotome Co., Ltd.) or red shiso powder (made by Kameda Seika Co., Ltd.) instead of the spice.
Furthermore, as a control, Camembert cheese produced by the same method as in Example 1 was evaluated except that cutting and foods were not added.
About these cheeses, the leakage of the cheese from the binding portion and the evaluation of the binding state were evaluated. As the binding state, a state where the binding part did not peel off when pulled from the binding part was regarded as good, and a state where it was easily peeled off from the binding part was regarded as defective. The evaluation results are shown in Table 1. The evaluation was conducted by 5 panelists with sufficient experience.
（表１）
食品類内包カマンベールチーズの評価結果
−−−−−−−−−−−−−−−−−−−−−−−−
チーズの漏れ 結着状態
−−−−−−−−−−−−−−−−−−−−−−−−
香辛料 なし 良好
ゴマ なし 良好
赤しそ粉末 なし 良好
対照 なし 良好
−−−−−−−−−−−−−−−−−−−−−−−−
表１に示されるように、本発明の方法により香辛料、ゴマ、赤しそ粉末をはさんだ本発明の白カビチーズは、何もはさまれていないカマンベールチーズ（対照）と同様に、チーズの漏れもなく、結着状態も良好であった。
なお、切断面が見える程度にしかカビが生育していないチーズについても同様に評価を行ったが、切断面からのチーズの漏れがあり、好ましいものではなかった。
(Table 1)
Evaluation results of Camembert cheese included in foods ------------------------
Leakage of cheese Bound state -----------------------
Spices None Good Sesame None Good red perilla powder None Good control None Good ------------------------
As shown in Table 1, the white mold cheese of the present invention sandwiched with spices, sesame seeds and red perilla powder by the method of the present invention, as well as the Camembert cheese (control) in which nothing is sandwiched, the leakage of cheese The binding state was also good.
In addition, although it evaluated similarly about the cheese in which mold | fungi grew only to such an extent that a cut surface can be seen, there existed leakage of the cheese from a cut surface and was not preferable.
一般的な製造工程に従ってカードメーキング及び表面にカビが生育するまで発酵させたチーズカード（１００ｇ）を輪切り状に２つに切断し、その切断面にアーモンドナッツ（真誠社製）をチーズカード重量に対して０．０５％添加した。アーモンドナッツは、切断面に均一に載せ、切断した一方のチーズカードを元に戻した。
このチーズカードを再び数日発酵させ、ポリプロピレンフィルムで包装した後、さらに熟成が完了するまで発酵を継続した。切断面がカビの生育により見えなくなり、熟成によって上下2枚のチーズが結着し、外見上は通常のカマンベールチーズと見分けのつかない良好な白カビチーズが得られた。
対照として、切断およびアーモンドナッツの添加をしていないこと以外は実施例２と同様の方法で製造したカマンベールチーズを評価した。
これらのチーズについて、結着部分からのチーズの洩れ及び結着状態の評価を行った。評価結果を表2に示す。なお、評価は、経験の十分なパネラー５名で行った。
Cut the cheese curd (100g) fermented until curd making and mold growth on the surface according to the general manufacturing process, cut into two in a round shape, almond nuts (manufactured by Shinsei Co., Ltd.) to the weight of the cheese curd In contrast, 0.05% was added. Almond nuts were evenly placed on the cut surface, and one of the cut cheese curds was restored.
The cheese curd was again fermented for several days, packaged with a polypropylene film, and then fermented until ripening was completed. The cut surface became invisible due to the growth of mold, and two cheeses on the top and bottom were bound by ripening, and a good white mold cheese that was indistinguishable from ordinary camembert cheese was obtained.
As a control, Camembert cheese produced in the same manner as in Example 2 was evaluated except that cutting and addition of almond nuts were not performed.
About these cheeses, the leakage of the cheese from the binding portion and the evaluation of the binding state were evaluated. The evaluation results are shown in Table 2. The evaluation was conducted by 5 panelists with sufficient experience.
（表２）
食品類内包カマンベールチーズの評価結果
−−−−−−−−−−−−−−−−−−−−−−−−−
チーズの漏れ 結着状態
−−−−−−−−−−−−−−−−−−−−−−−−−
実施例２ なし 良好
対照 なし 良好
−−−−−−−−−−−−−−−−−−−−−−−−−
表２に示されるように、本発明の方法によりアーモンドナッツをはさんだ白カビチーズは、何もはさまれていないカマンベールチーズ（対照）と同様に、チーズの漏れもなく、結着状態も良好であった。
なお、切断面が見える程度にしかカビが生育していないチーズについても同様の評価を行ったが、切断面からのチーズの漏れはないものの、結着状態が不良となり、好ましいものではなかった。
(Table 2)
Evaluation results of Camembert cheese with food inclusion ------------------------
Cheese leakage Bound state ------------------------
Example 2 None Good Control None Good -------------------------
As shown in Table 2, the white mold cheese sandwiched with almond nuts by the method of the present invention has no leakage of cheese and the binding state is good, as is the case with the Camembert cheese (control) in which nothing is sandwiched. there were.
In addition, although the same evaluation was performed also about the cheese which mold | fungi grew only to such an extent that a cut surface is visible, although the cheese did not leak from a cut surface, a binding state became bad and was not preferable.
本発明により得られる白カビチーズ製品は、白カビチーズの内部に、種々の食品類をはさむことができるので、白カビチーズと食品類の組み合わせを楽しむことができる。本発明の白カビチーズ製品は、チーズが結着部分から流れ出たり、食品類が流出したり漏れたりすることのない非常に良好な白カビチーズ製品である。 Since the white mold cheese product obtained by the present invention can sandwich various foods inside the white mold cheese, a combination of white mold cheese and foods can be enjoyed. The white mold cheese product of the present invention is a very good white mold cheese product in which cheese does not flow out from the binding portion, and foods do not flow out or leak.
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| JP2007020536A (en) * | 2005-07-21 | 2007-02-01 | Meiji Milk Prod Co Ltd | Portion type surface ripened soft cheese with mold having added flavor material, and method for producing the same |
| JP4603995B2 (en) * | 2006-03-31 | 2010-12-22 | 明治乳業株式会社 | White mold cheese to which flavor substances are added and method for producing the same |
| WO2008047801A1 (en) * | 2006-10-16 | 2008-04-24 | Meiji Dairies Corporation | Soft cheese containing flavoring agent and having been rind-matured with mold and process for producing the same |
| CN101583283B (en) * | 2007-01-18 | 2013-01-02 | 株式会社明治 | Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same |
| JP4995595B2 (en) * | 2007-02-21 | 2012-08-08 | 株式会社明治 | Cheese packaging machine |
| CN101646352B (en) * | 2007-03-20 | 2012-09-19 | 株式会社明治 | Soft cheese surface-ripened with mold containing flavor and process for producing the same |
| JP5064527B2 (en) * | 2010-03-05 | 2012-10-31 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP6035103B2 (en) * | 2011-10-06 | 2016-11-30 | 株式会社明治 | Food processing equipment |
| JP5327918B2 (en) * | 2012-03-09 | 2013-10-30 | 株式会社明治 | Packaging cheese manufacturing method |
| JP5374614B2 (en) * | 2012-06-11 | 2013-12-25 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP5506863B2 (en) * | 2012-06-11 | 2014-05-28 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP5618308B2 (en) * | 2012-06-28 | 2014-11-05 | 株式会社明治 | Cheese cutting blade |
| JP6035110B2 (en) * | 2012-10-29 | 2016-11-30 | 株式会社明治 | Food cutting apparatus and manufacturing method |
| JP5781051B2 (en) * | 2012-11-30 | 2015-09-16 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| CN103355421B (en) * | 2013-07-29 | 2015-03-11 | 上海理工大学 | Preparation method of soft white mould cheese |
| CN103416489B (en) * | 2013-07-29 | 2014-11-05 | 上海理工大学 | Preparation method of soft cheese |
| JP6548351B2 (en) * | 2013-08-12 | 2019-07-24 | 雪印メグミルク株式会社 | Surface ripened soft cheese with mold added with food products and method for producing the same |
| JP6023847B2 (en) * | 2015-05-11 | 2016-11-09 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
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