JP5547403B2 - Surface-ripened soft cheese with mold added with flavor substances and method for producing the same - Google Patents

Description

  The present invention relates to a surface-ripened soft cheese made of portion-cut mold to which flavor substances such as spices are added and a method for producing the same. More specifically, after cutting the card in the middle of aging, by cooling the cheese to which the flavor substance is added by sandwiching the flavor substance on the cut surface before the portion cut, the subsequent portion cut and individual packaging process are smoothed. In addition, the present invention relates to a surface-ripened soft cheese made of portion-type mold, to which a flavor substance is added, and a method for producing the same.

  In general, natural cheese is roughly classified into hard cheese, semi-hard cheese, soft cheese, and the like, and when classified according to aging and fermentation methods, over 2000 kinds of cheese are produced all over the world. Among them, surface-aged soft cheeses such as Camembert cheese are also suited to Japanese tastes, and their consumption is increasing. However, in response to further market development and consumer demand, cheeses with various flavors and other flavor substances have been developed in order to have a wide variety of other flavor variations in the unique flavor of cheese. Yes.

  Here, the surface ripened soft cheese is generally not limited to this, but is manufactured through the following steps. First, a tofu-like solid called curd (curd) is obtained by adding a coagulant such as lactic acid bacteria and rennet to sterilized and cooled raw milk. Whey (whey) is discharged from this card, the card is molded, and after salting treatment and white mold fungus body spraying, primary aging is performed under conditions of specific temperature and humidity. Then, after the packaging process, secondary ripening and final process before shipment are performed, and surface ripened soft cheese as a product is manufactured. In general, curd that has been hard before ripening progresses from the outside to the inside due to the action of enzymes produced by mold generated on the surface, and the inside becomes a soft cheese.

  The addition of flavor substances such as spices, seasonings, fruits, vegetables, animal meat products, and dairy products has been studied for the purpose of imparting the flavor, appearance and structure of the surface-ripened soft cheese as described above. As a conventional method for producing this type of cheese, for example, a method of sprinkling a flavor substance on the surface of the curd, a method of adding a flavor substance to the curd in some way and ripening, or a method of sprinkling the flavor substance on the card after ripening Etc. However, many of the surface-aged soft cheeses manufactured by these methods are often commercialized without performing heat sterilization during the manufacturing process.

  However, in the method of filling molds after mixing flavor substances in the card, the use range of whey is markedly limited or discarded due to the flavor substances mixed in the resulting whey or the flavor of the flavor substances moving. It will be done. In addition, the method of sprinkling the flavored material on the curd after ripening makes it difficult to control the amount of the flavored material, and the cheese and flavored material cannot be tasted as a whole even when eaten.

  On the other hand, in a method for producing a cheese product in which heat sterilization is performed after ripening for the purpose of extending the expiration date, a method for producing hall-type white mold cheese corresponding to the above-mentioned purpose is known (Patent Document 1). In this technology, after molding, the card in the middle of ripening is cut horizontally, and the cut surfaces are contact-matched so that foods such as spices are sandwiched between the divided cards and rebound, and then the upper and lower sides are ripened by subsequent aging. The curd is bound and the food is contained in the cheese. This makes it possible to produce whole-type white mold cheese that does not cause the leakage of foods and the shape of the cheese sandwiched between the heat sterilization steps that follow.

  When the molded card is cut and added by a method in which a flavor substance is sandwiched between the cut surfaces, the influence of the flavor substance on the whey is eliminated. However, there is a problem that the technique based on the whole type cheese cannot be directly applied to a so-called “cut” type cheese product which is cut with a portion. In particular, the card part in which the flavourant is sandwiched has little or no adhesion even after joining the cards, and after the portion cut, the flavourant will be peeled off from the part to which the flavourant is added. May not be performed properly. As a result, the yield of the product decreases. This point was a problem to be solved first in providing a surface-ripened soft cheese made of portion-cut mold to which a flavor substance was added.

Japanese Patent No. 3748266

According to the conventional technology as described above, there is a problem that when the method of cutting a card in the middle of ripening and sandwiching a flavor substance between the cards is applied to a portion cut type product, the card is likely to be peeled off. In order to solve this problem, the present inventors have found a method in which a portion is cut after standing for about 1 to 2 days after sandwiching a flavor substance (Japanese Patent Laid-Open No. 2007-020536). However, this method has a drawback that schedule control becomes complicated.
In addition, when a product to which a flavor substance is added is allowed to stand for a period until the portion cut, it is necessary to secure a room for leaving the product separately from the normal product in order to prevent an influence on the normal product. In order to solve this problem, there has been a demand for a method in which a portion cut and individual packaging can be performed as little as possible after sandwiching a flavor substance in the manufacturing process. Therefore, in order to prevent the card from being peeled after the portion cut, the second task is to reduce the time required for the process as much as possible.

  As a result of diligent study to solve the previous problem, the present inventors cut the card in the middle of maturation with white mold growing on the surface, sandwiched a flavor substance between the cards, and before cutting the potion By cooling to a temperature of 7 ° C or less, in particular, a necessary and sufficient binding state between the cards can be obtained in a short time, and there is no problem in the subsequent transport process, portion cut process and individual packaging process. We have found that this can be done and have completed the present invention. Moreover, when the heat sterilization process was performed through the subsequent ripening process, it confirmed that the substantial influence on the external appearance of the product, flavor, and food texture resulting from cooling was not recognized.

That is, the present invention relates to the following (1) to (8).
(1) cutting the card in the middle of aging;
After the food and / or flavor substance is sandwiched between the cut cards, the cut surfaces of the cut cards are brought into contact with each other;
Cooling the matched card below a predetermined temperature;
Cutting and packaging the cooled card into a portion-type product, followed by further aging under desired conditions;
A method for producing a surface-ripened soft cheese with a portion-type mold, to which a flavor substance is added.
(2) In the said cooling, the card | curd surface or the whole card | curd temperature is cooled to 7 degrees C or less, The manufacturing method of the surface ripening soft cheese as described in (1) characterized by the above-mentioned.
(3) In the said cooling, the card | curd surface or the whole card | curd temperature is cooled to -3 degreeC thru | or 7 degreeC by slow cooling, The manufacturing method of the surface ripening soft cheese as described in (2) characterized by the above-mentioned.
(4) In the said cooling, the card | curd surface temperature is cooled to -10 degreeC thru | or 0 degreeC by rapid cooling, The manufacturing method of the surface ripening soft cheese as described in (2) characterized by the above-mentioned.
(5) The method for producing a surface-ripened soft cheese according to any one of (1) to (4), wherein a card in the middle of ripening is cut in a horizontal direction.
(6) After cutting the aging card in the horizontal direction and sandwiching food and / or flavor substances between the cut cards,
The surface-aged soft cheese according to any one of (1) to (5), wherein the degree of binding between the cards at the time of the portion cut is such that the lower card is not separated when the upper card is lifted Manufacturing method.
(7) The surface aging according to any one of (1) to (6), wherein the aging (primary aging) before cutting the card is performed at an aging temperature of 13 ° C. to 18 ° C. for 6 days or more. A method for producing soft cheese.
(8) A surface-ripened soft cheese made of portion-type mold, to which a flavor substance is added, obtained by the production method according to any one of (1) to (7).

  According to the present invention, a surface-aged soft cheese made of portion-cut mold with a flavor substance added and subjected to heat sterilization after ripening, with the cheese or flavor substance exposed on the cut surface, is stably produced with high yield. can do. Further, the portion cut step and the subsequent individual packaging step can be performed on the same day as the flavor substance addition step. Therefore, the production can be performed on the same schedule as that of the normal product, and the production period is not extended, and the production efficiency is not lowered.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. In addition, although this invention is a surface ripening soft cheese by mold | fungi, when explaining this invention, it may be called "surface ripening soft cheese", "surface ripening cheese", "soft cheese", etc. for convenience. Are all included in the scope of the present invention.

  The cheese prepared according to the present invention is a mildly surface-ripened soft cheese. Although it will not specifically limit if it is surface ripening soft cheese by mold, For example, camembert cheese, brie cheese, etc. can be mentioned.

  Examples of foods and flavor substances added to the surface ripened soft cheese of the present invention include, but are not limited to, herbs such as oregano, dill, basil, rosemary, yam, ginger, black pepper, white pepper, Spices such as spices such as cinnamon, garlic and cumin; various salt, soy sauce, sauce, vinegar, dashi, miso, umami seasonings and other seasonings; fruit preparations typified by dried fruits such as raisins; vegetables Nuts; Foods such as animal products such as bacon, salami and ham; Food additives such as fragrances, and the like. These flavor substances and / or foods can be used alone or in combination.

  Hereinafter, the production process will be described using Camembert cheese as an example. When producing a portion-cut product of this type of surface-aged soft cheese, aging (or primary aging) is first performed for a predetermined period of time after molding the card under predetermined conditions. Thereafter, a portion cut process, a transport process for packaging, and an individual packaging process are performed. Then, after individual packaging, the product is aged again (or referred to as secondary aging) for a predetermined time and under a predetermined condition, and then heat-sterilized to obtain a product.

  In the present invention, after aging (primary aging) until mold grows to some extent on the card surface (that is, in the middle of aging), the card is cut. Here, the direction in which the card is cut is not particularly limited, but is preferably in the horizontal direction. In addition, the “horizontal direction” in the present specification is not limited to an exact horizontal direction, but includes a direction regarded as substantially horizontal. Then, food and / or flavor substances are added between the cut cards by a method such as sandwiching them, and then the cut surfaces of the cards are brought into contact with each other. Here, as primary aging before potion cutting, for example, aging is performed at a aging temperature of 13 ° C. to 18 ° C. for 6 days or more, more preferably 7 days or more, thereby obtaining an adhesive force necessary for subsequent potion cutting. I can do it.

  The curd to which the flavor substance is added is then subjected to a cooling step before the portion cut. In this cooling step, it is preferable to lower the card temperature below a predetermined temperature. At this time, it is preferable that the card surface or the whole card temperature is 7 ° C. or less. The method for cooling the card is not particularly limited. For example, a method for cooling the card with cold air in a freezer can be cited (slow cooling). At this time, the card surface or the entire card temperature is preferably cooled to -3 ° C to 7 ° C, and then the portion cut and individual packaging are performed. In the card cooled in this manner, the adhesiveness of the cut surface of the card which is contact-matched after the addition of the flavor substance is increased, and the necessary binding state at the time of portion cutting is obtained. If the cooled card temperature is higher than the upper limit of the above range, it may not be possible to obtain a necessary binding state between the cards by cooling, which is not preferable. Moreover, when the cooled card | curd temperature is lower than the said range lower limit, a card | curd freezes and it may become impossible to cut a portion normally, and it is unpreferable.

  Furthermore, as the cooling step of the present invention, rapid cooling using liquid nitrogen or the like can be performed. In this case, a method such as a method of immersing in liquid nitrogen for a very short time (for example, about 5 to 20 seconds) or a method of spraying liquid nitrogen on the card can be employed. In the card cooled in this way, shape retention is obtained by temporarily freezing the surface portion of the card, and the upper and lower cards are bound by the frozen surface portion even when the portion is cut. In this case, there is a temperature difference between the card surface and the inside, but if the surface freezes too much, the card surface temperature is -10 ° C to 0 ° C, preferably -10 ° C to -5 ° C. Is desirable.

  In the present invention, the card is cut and the food and / or flavor substance is sandwiched, and the cut surface is contact-matched again to determine whether or not the cards are bonded to each other. In the cheese piece, whether or not the lower card is not separated when the bound upper card is lifted. As this evaluation standard, it is evaluated that a card that is held for 10 seconds or more with the upper card and the lower card being bound is bound.

  According to the present invention, the time required from the addition of the flavor substance to the portion cut can be performed in several minutes to several hours. Therefore, a stationary period in which the cards are reattached is not necessary. For this reason, the number of manufacturing processes is reduced and the constraints are reduced, and the card cutting surface is bonded to a necessary and sufficient level, thereby improving the manufacturing stability of the portion cut process and the individual packaging process. Yield is improved.

The card | curd which the flavor substance was added by the above method and was cooled to predetermined temperature can be portion-cut similarly to a normal portion-cut product, and can be individually wrapped. In addition, the direction of the cut when cutting the portion is not particularly limited, but it is preferable to cross at least the direction when the card in the middle of ripening is cut and cut in the direction perpendicular to the direction when the card during the ripening is cut It is particularly preferable to do this.
As the packaging material used for individual packaging, the same packaging material as that of a normal portion cut product can be used. In particular, it is preferable to use a packaging material coated with a gelling agent such as gelatin described in Japanese Patent No. 3610514 in order to improve the peeling between the portion cut cut surface and the packaging material at the time of opening. In addition, with regard to the conditions to be noted in individual packaging, it may be performed under the same conditions as individual packaging of ordinary portion cut products, such as packaging so that the packaging material is in close contact with the portion cut cut surface. Packaging can be carried out using the packaging machine used for packaging ordinary portion cut products.

  In addition, even in a normal portion cut product, in order to prevent cut unevenness and shape collapse, etc., it is performed by lowering the product temperature of the card. In this case, cooling is performed at 1 to 3 ° C. with respect to the primary aging temperature. It is performed in a temperature range that is as low as possible, and is completely different from the cooling to a temperature of -3 ° C. to 7 ° C. applied in the present invention in terms of its degree and effect.

The individually wrapped card is subjected to secondary aging under a predetermined condition (that is, aging is continued). Here, the secondary aging temperature can be appropriately selected depending on the primary aging temperature, the target product, and the like, and may be the same as or different from the primary aging temperature. Also, the secondary aging period can be appropriately selected depending on the primary aging period and the target product. The cooled card may be heated to a secondary aging temperature by a special method, or may be allowed to naturally reach the secondary aging temperature at room temperature in a room where the secondary aging is performed. After the secondary aging, the final product can be obtained by heat sterilization, for example, retort sterilization at 80 ° C. or higher.
In the product thus obtained, the change due to cooling during the card cutting process is substantially not observed, and the product obtained in the normal process and the appearance and flavor of the cheese body are equivalent. .

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this.

[Example 1]
The card | curd to which the microbial cell was made to adhere was manufactured according to the manufacturing method of common Camembert cheese. After primary ripening (13 ° C, standing for 7 days), curd with white mold is cut horizontally and black pepper (coarse ground) is added to the cut surface in an amount of 0.5g per 100g of the curd. After that, the cut surface of the card was brought into contact and matched to return to the original shape. Then, it preserve | saved in the freezer set to -20 degreeC inside temperature. After measuring card | curd temperature, it cut | disconnected to the radial direction 6 equally into 6 pieces of wedge-shaped cheese pieces. About each cheese piece, the binding state of the upper card | curd in the state which pinched | interposed black pepper and the lower card | curd was evaluated. The card temperature was measured by measuring the temperature at the center of the card using a digital thermometer (Model 2455 manufactured by Yokogawa Electric Corporation), and this value was taken as the card temperature.

As for the evaluation method of the binding state, when holding the upper card of the wedge-shaped cheese piece and lifting the whole cheese piece, the one that can hold the state where the lower card is bonded to the upper card for 10 seconds or more is considered to have good binding property When the lower card could not be lifted or could not be held for 10 seconds even if it was lifted, it was determined that the binding was poor. Moreover, cut suitability was evaluated about each sample. Evaluation of cut suitability judged that the thing which does not generate | occur | produce a crack and cut unevenness when cut with a cheese knife was good.
The obtained results are shown in Table 1.

  As shown in Table 1, good binding properties were obtained when the card temperature was 6.3 ° C. or less, but when the card temperature was −4.0 ° C., the cut unevenness when cut into 6 equal parts. Occurred.

[Example 2]
A Camembert cheese portion cut product with black pepper sandwiched in the same manner as in Example 1 except for the cooling step. In the cooling step in this example, the sample was cooled by being immersed in liquid nitrogen for a predetermined time. Evaluation methods and the like were the same as in Example 1. As the card temperature, the card surface temperature was measured.
Table 2 shows the immersion time and the results obtained.

  As shown in Table 2, good binding was obtained by immersing in liquid nitrogen for 5 seconds, but it was recognized that problems such as card crushing and uneven cutting occur when the card surface temperature is too low. .

[Example 3]
A Camembert cheese portion cut product with black pepper sandwiched in the same manner as in Example 1 except for the cooling step. In the cooling step, the curd sandwiched with black pepper was slowly cooled in a freezer, and the curd temperature was adjusted to be in the range of −2 ° C. to 2 ° C. Then, it was cut into 6 equal parts in the vertical direction using ALPUMA company RT6000 to obtain 6 wedge-shaped cheese pieces. Next, each wedge-shaped cheese piece was packaged with an individual packaging film so that each cut surface was in close contact with the individual packaging film. The individually wrapped cheese pieces were placed in a polypropylene cup and subjected to secondary aging (13 ° C., 7 days standing) under predetermined conditions for a predetermined period. Subsequently, it was sealed with a nylon film, subjected to retort sterilization treatment, and then cooled to a refrigeration temperature to obtain a product.

  The cheese was not peeled or deformed at the time of the portion cut or the individual wrapping, and the portion cut and the individual wrap could be performed by a machine in the same manner as a normal portion cut product. Further, the obtained product had no substantial effect due to cooling, and had a good appearance, flavor and texture.

Although the invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.
In addition, this application is based on the Japanese patent application (Japanese Patent Application No. 2006-281650) for which it applied on October 16, 2006, The whole is used by reference.
Also, all references cited herein are incorporated as a whole.

  According to the present invention, a surface-ripened soft cheese made of portion-cut mold with a flavor substance added thereto can be stably produced with good yield, and no special equipment is required, and a normal conveying device, cut An apparatus and an individual packaging apparatus can be used, which is economically advantageous.

Claims (6)

Cutting the card in the middle of aging;
Putting the herbs, spices and / or nuts between the cut cards and then bringing the cut surfaces of the cut cards into contact with each other;
Cooling the matched overall card temperature to below 7 ° C;
Cutting and packaging the cooled card into a portion-type product, followed by further aging under desired conditions;
The including, herbs, spices and / or nuts are added, the manufacturing method of the surface ripened soft cheeses according potion type of mold.   In the said cooling, the card | curd surface or the whole card | curd temperature is cooled to -3 degreeC thru | or 7 degreeC by slow cooling, The manufacturing method of the surface ripening soft cheese of Claim 1 characterized by the above-mentioned.   In the said cooling, the card | curd surface temperature is cooled to -10 degreeC thru | or 0 degreeC by rapid cooling, The manufacturing method of the surface ripening soft cheese of Claim 1 characterized by the above-mentioned.   The method for producing a surface-ripened soft cheese according to any one of claims 1 to 3, wherein a card in the middle of ripening is cut in a horizontal direction.   The ripening (primary ripening) before cutting the curd is performed at a ripening temperature of 13 ° C to 18 ° C for 6 days or more, The surface ripened soft cheese according to any one of claims 1 to 4, Production method. Cut the card in the middle of ripening, insert herbs, spices and / or nuts between the cut cards, and then cool the entire card temperature by bringing the cut surfaces of the cut cards into contact with each other to 7 ° C or less. Cheese curd obtained by