JP5547403B2 - 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法 - Google Patents

風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法 Download PDF

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Publication number
JP5547403B2
JP5547403B2 JP2008539829A JP2008539829A JP5547403B2 JP 5547403 B2 JP5547403 B2 JP 5547403B2 JP 2008539829 A JP2008539829 A JP 2008539829A JP 2008539829 A JP2008539829 A JP 2008539829A JP 5547403 B2 JP5547403 B2 JP 5547403B2
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Japan
Prior art keywords
card
cut
cheese
ripening
temperature
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JP2008539829A
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Japanese (ja)
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JPWO2008047801A1 (ja
Inventor
尚志 室谷
茂 相澤
光郎 松尾
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Meiji Co Ltd
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Meiji Co Ltd
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
JP2008539829A 2006-10-16 2007-10-16 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法 Active JP5547403B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008539829A JP5547403B2 (ja) 2006-10-16 2007-10-16 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2006281650 2006-10-16
JP2006281650 2006-10-16
JP2008539829A JP5547403B2 (ja) 2006-10-16 2007-10-16 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法
PCT/JP2007/070192 WO2008047801A1 (fr) 2006-10-16 2007-10-16 Fromage à pâte molle contenant un aromatisant et dont la croûte a été affinée avec un moule et procédé de production de celui-ci

Related Child Applications (1)

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JP2014001629A Division JP5619308B2 (ja) 2006-10-16 2014-01-08 表面熟成軟質チーズのポーションカットする方法

Publications (2)

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JPWO2008047801A1 JPWO2008047801A1 (ja) 2010-02-25
JP5547403B2 true JP5547403B2 (ja) 2014-07-16

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JP2008539829A Active JP5547403B2 (ja) 2006-10-16 2007-10-16 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法
JP2014001629A Active JP5619308B2 (ja) 2006-10-16 2014-01-08 表面熟成軟質チーズのポーションカットする方法

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JP2014001629A Active JP5619308B2 (ja) 2006-10-16 2014-01-08 表面熟成軟質チーズのポーションカットする方法

Country Status (2)

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JP (2) JP5547403B2 (enExample)
WO (1) WO2008047801A1 (enExample)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5837383B2 (ja) * 2011-09-30 2015-12-24 雪印メグミルク株式会社 呈味物質が添加されたチーズおよびその製造方法
JP6220531B2 (ja) * 2013-03-12 2017-10-25 株式会社明治 チーズの管理方法及び製造方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02124060A (ja) * 1988-09-15 1990-05-11 Soc Prod Nestle Sa 複合チーズの製造方法
JPH05146250A (ja) * 1991-04-17 1993-06-15 Meiji Milk Prod Co Ltd 剥離性が良好なプロセスチーズおよびその製造方法
JPH09107881A (ja) * 1995-10-14 1997-04-28 Snow Brand Milk Prod Co Ltd 小片ナチュラルチーズ及びその製造方法
JP2005176725A (ja) * 2003-12-19 2005-07-07 Snow Brand Milk Prod Co Ltd 食品類を内包した白カビチーズ製品及びその製造方法
JP2006081447A (ja) * 2004-09-15 2006-03-30 Kaneka Corp ２層構造の菓子の製造方法
JP2007074958A (ja) * 2005-09-13 2007-03-29 Meiji Milk Prod Co Ltd 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02124060A (ja) * 1988-09-15 1990-05-11 Soc Prod Nestle Sa 複合チーズの製造方法
JPH05146250A (ja) * 1991-04-17 1993-06-15 Meiji Milk Prod Co Ltd 剥離性が良好なプロセスチーズおよびその製造方法
JPH09107881A (ja) * 1995-10-14 1997-04-28 Snow Brand Milk Prod Co Ltd 小片ナチュラルチーズ及びその製造方法
JP2005176725A (ja) * 2003-12-19 2005-07-07 Snow Brand Milk Prod Co Ltd 食品類を内包した白カビチーズ製品及びその製造方法
JP2006081447A (ja) * 2004-09-15 2006-03-30 Kaneka Corp ２層構造の菓子の製造方法
JP2007074958A (ja) * 2005-09-13 2007-03-29 Meiji Milk Prod Co Ltd 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法
JP4428711B2 (ja) * 2005-09-13 2010-03-10 明治乳業株式会社 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
JPN6013049015; 食品化学，第８刷（１９９７．０９．１０），中谷延二　編，株式会社朝倉書店発行，ｐ．１７７ *
JPN7012004479; マリオン　プレゼント・コショウ入りのカマンベール，　朝日新聞夕刊（２００６．０７．２７），ｐ．５ *
JPN7012004480; 黒コショウ入りカマンベール発売，　日本食糧新聞（２００５．１１．２１），ｐ．３ *

Also Published As

Publication number Publication date
WO2008047801A1 (fr) 2008-04-24
JP2014057608A (ja) 2014-04-03
JPWO2008047801A1 (ja) 2010-02-25
JP5619308B2 (ja) 2014-11-05

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