JP7098380B2 - Manufacturing method of cheese products and cheese products - Google Patents

Description

The present invention relates to a method for producing a cheese product and a cheese product.

Cheeses having ingredients such as spices such as pepper and solid foods such as ham pieces are known.
For example, Patent Document 1 discloses an invention of pasta filata-like cheese containing a molten salt, a salt, and a flavor substance, and a method for producing the same. The invention described in Patent Document 1 imparts the flavor of foodstuffs to cheeses having physical properties such as pasta filata cheese by adding molten salt, salt, and flavoring substances to curds and kneading them by heating.

Japanese Patent Laid-Open No. 2014-187937 Public Relations

However, in the invention described in Patent Document 1, even if the cheeses are flavored using a plant-derived ingredient, the flavor cannot be sufficiently exhibited.
Therefore, an object of the present invention is to provide a method for producing a cheese product and a cheese product that can better exhibit the flavor of a plant-derived food material.

The present invention has the following aspects.
[1] A method for producing a cheese product, which comprises a dipping step of immersing a mass of cheese in a dispersion liquid of a plant material having a flavor.
[2] The method for producing a cheese product according to [1], wherein the dipping step is to immerse the cheese mass in the dispersion for one day or more.
[3] The method for producing a cheese product according to [1] or [2], wherein the dipping step includes an operation of filling a container and packaging with the cheese mass and the dispersion liquid.
[4] The method for producing a cheese product according to any one of [1] to [3], wherein the plant material having the flavor is a herb.
[5] The method for producing a cheese product according to [4], wherein the herb is one or more herbs selected from the group consisting of basil, coriander, mint, oregano, lemongrass and rosemary.
[6] The method for producing a cheese product according to any one of [1] to [5], wherein the cheeses are natural cheese or processed cheese.
[7] The method for producing a cheese product according to any one of [1] to [5], wherein the cheeses are mozzarella cheeses.
[8] The dispersion liquid contains sodium chloride and calcium chloride, and contains
The content of sodium chloride in the dispersion is 0.6 to 1.7% by mass with respect to 100% by mass of the dispersion, and the content of calcium chloride in the dispersion is 100% by mass of the dispersion. The method for producing a cheese product according to any one of [1] to [7], which is 0.06 to 0.75% by mass.

[9] A dispersion of a plant material having a flavor and a mass of cheese are both contained in a container and package.
A cheese product to which a flavor derived from the plant material is imparted to the cheese mass.
[10] The dispersion liquid contains sodium chloride and calcium chloride, and contains
The content of sodium chloride in the dispersion is 0.6 to 1.7% by mass with respect to 100% by mass of the dispersion.
The cheese product according to [9], wherein the content of calcium chloride in the dispersion is 0.06 to 0.75% by mass with respect to 100% by mass of the dispersion.

According to the present invention, it is possible to provide a method for producing a cheese product and a cheese product that can better exhibit the flavor of a plant-derived food material.

In the method for producing a cheese product of the present invention, a dispersion liquid of a plant material having a flavor (hereinafter, may be referred to as "flavor liquid") and a cheese mass (hereinafter, may be referred to as "cheese mass") are used. Has a step of immersing (immersing step).
Hereinafter, a method for producing a cheese product of the present invention will be described with reference to embodiments.

The method for producing a cheese product of the present embodiment includes a dipping step of immersing a cheese mass in a flavor liquid to obtain a cheese product, and a packaging step of packaging the cheese product in a container and packaging.

The dipping step is a step of dipping one or more cheese lumps in the flavor liquid. By undergoing the dipping step, the cheese mass is imparted with a flavor derived from the plant material and becomes a cheese product.
In the present specification, "to impart a flavor derived from a plant material" to a cheese mass means that the flavor is to the extent that the flavor of the plant material is felt in the oral cavity when the cheese product taken out from the flavor liquid is eaten. Adheres or penetrates.

The cheese mass is, for example, a mass of cheese such as natural cheese, processed cheese, and cheese food. In the present invention, these cheeses can be used without particular limitation. Among them, as the cheeses, natural cheese and processed cheese are preferable, mozzarella cheese or processed cheese containing mozzarella cheese is more preferable, and mozzarella cheese of natural cheese is further preferable. With these cheese chunks, the flavor of the plant material is more likely to be exhibited.

In this specification, "cheese" is defined in cheese (natural cheese and processed cheese), cheese food, etc., the Ordinance of the Ministry of Milk, etc. (December 27, 1951, Ordinance No. 52 of the Ministry of Health and Welfare), the ingredient standards of the Fair Competition Code, etc. In addition to those that have been made, all of them have a normal meaning in the art. In addition, "cheese" includes foods processed containing cheese as one component, for example, various foods to which the flavor or texture of cheese is imparted by using processed cheese, cheese food, etc. as the main raw material. Is also included.

The shape of the cheese mass is not particularly limited, and examples thereof include a spherical shape, a flat plate shape, a columnar shape, and a prismatic shape.
The mass of the cheese mass is not particularly limited and is appropriately determined in consideration of the design of cheese products and the like. For example, the cheese mass is preferably 1 to 300 g / piece, more preferably 3 to 120 g / piece. If the mass of the cheese mass is within the above range, the flavor derived from the plant material can be further improved.

The sodium chloride content of the cheese mass is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, based on 100% by mass of the cheese mass. If the sodium chloride content is not more than the above upper limit, the original flavor of cheese can be further improved.
The water content of the cheese mass is preferably 40 to 70% by mass, more preferably 50 to 65% by mass, based on 100% by mass of the cheese mass. If the water content is equal to or higher than the above lower limit, the physical properties can be further improved.
The cheese mass may or may not contain a plant material.

The method for producing the cheese mass is not particularly limited, and examples thereof include conventionally known production methods.
For example, the method for producing a cheese mass of natural cheese is as follows. Raw milk such as milk is heated at an arbitrary temperature to sterilize it. Add a starter to the pasteurized raw milk to make it acidic. A milk-clotting enzyme is added to the acidified raw milk to obtain curd.
Drain whey from the card to get cheese. The methods for squeezing whey from the card are cutting, stirring, heating (cooking) and temperature holding (holding), whey discharge, deposition, cutting (milling), salting, stirring and deposition (mellowing). ), Molding and pressing. The obtained cheese is divided into desired sizes to form a cheese mass of natural cheese.

For example, the method for producing a cheese mass of processed cheese is as follows. All raw materials including natural cheese, molten salt and optionally used additives or auxiliary materials are heated and emulsified (heat emulsification treatment). The molten salt is, for example, a phosphate such as a monophosphate (sodium orthorate, etc.), a diphosphate (sodium pyrophosphate, etc.), a polyphosphate (sodium polyphosphate, etc.); Potassium acid acid, etc.).
The stirring conditions in the heat emulsification treatment are, for example, a rotation speed of 100 to 1500 rpm.
The heating temperature in the heat emulsification treatment is, for example, preferably 70 ° C. or higher, more preferably 80 to 90 ° C.
The emulsion obtained in the heat emulsification step is formed into an arbitrary size and cooled to form a cheese mass of processed cheese. Alternatively, the emulsion is formed into blocks or flat plates, cooled, and then cut into arbitrary sizes to make cheese chunks of processed cheese.

In the present specification, the "flavor" is the aroma and taste felt in the mouth when eaten, and is derived from a plant material.
The flavor liquid is a dispersion liquid of a plant material having a flavor. The flavor liquid includes at least a plant material and a liquid for dispersing the plant material (hereinafter, referred to as "dispersion medium"). The dispersion liquid may be either a liquid in which the plant material is dispersed or a liquid in which a part or all of the plant material is dissolved.
The dispersion medium may be any as long as it does not impair the flavor of the cheese product. As the dispersion medium, for example, water, ethanol, vegetable oil or a mixture thereof can be used. In particular, it is preferable to use water as the dispersion medium.
When water is used as the dispersion medium, the content of water in the flavoring liquid is preferably 85% by mass or more, more preferably 90% by mass or more.

In the present specification, the "plant material" is a solid plant body (roots, stems, leaves, fruits, flowers, etc.) itself, all or part of a solid plant body cut piece, a crushed product, etc., or a solid plant body. It is a processed product derived from a solid plant body, such as an extract of all or a part of the solid plant body. The solid plant body may be a fresh product, a heat-processed product, or a dried product.
As the plant material, all or part of the solid plant itself and the cut pieces, crushed products, etc. of the solid plant are preferable. Such a plant material tends to give a flavor to a cheese mass while maintaining a good color tone and appearance of the plant.

Examples of raw materials for plant materials include herbs, spices, fruits, vegetables and the like.
Examples of herbs include basil, coriander, mint, oregano, lemongrass, rosemary and the like.
Examples of spices include pepper, garlic, and chili peppers.
Examples of fruits include citrus fruits such as oranges and lemons, blueberries and cranberries.
Examples of vegetables include strawberries and tomatoes.

Examples of the plant material include shredded fresh or dried products, oil-pickled fresh or dried products, fresh paste products, liquid smoke, fermented foods (miso, soy sauce, etc.) and the like. Among them, as the plant material derived from herbs, a fresh product is preferable, a shredded product or an oil-pickled product of the fresh product is more preferable, and an oil-pickled product of the fresh product is further preferable. Examples of freshly pickled products in oil include pickled herbs in oil. The oil of the oil-pickled product is vegetable oil such as olive oil, rapeseed oil, and soybean oil.
When fresh produce is used as a plant material, cheese products can be given a better flavor.
In the process of producing natural cheese, in order to mix the plant material in the natural cheese, for example, there is a method of adding the plant material to the curd and kneading it while heating it. When the plant material is heated, the flavor and color tone of the plant material are easily impaired. INDUSTRIAL APPLICABILITY According to the present invention, the flavor of the plant material can be imparted to the cheese mass without heating the plant material. Therefore, the cheese mass is well imparted with the flavor of the plant material. In addition, even when fresh plant materials are used, the color tone of the plant materials is not easily impaired.

The content of the plant material in the flavor liquid is appropriately determined in consideration of the type of the plant material, the strength of the flavor required for cheese products, and the like. For example, the amount of the plant material with respect to 100% by mass of the flavor liquid is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, still more preferably 3.5 to 5% by mass. When the content of the plant material is at least the above lower limit value, the flavor of the plant material in the cheese product can be further improved. When the content of the plant material is not more than the above upper limit value, the original flavor of cheese is more likely to be exhibited.
When an oil-pickled product is blended, the content of the plant material in the flavor liquid is converted by the amount excluding the oil.

The flavor liquid may contain an arbitrary component other than the dispersion medium and the plant material. Examples of the optional component include sodium chloride, calcium salt, thickener, pH adjuster and the like.

The flavor liquid preferably contains sodium chloride. When the flavor liquid contains sodium chloride, the cheese mass can be given a salty taste. When the flavor liquid contains sodium chloride, the cheese mass preferably does not contain sodium chloride.
The content of sodium chloride in the flavor liquid is preferably 0.6 to 1.7% by mass, more preferably 1.0 to 1.4% by mass, and 1.0 to 1. 2% by mass is more preferable. When the content of sodium chloride is at least the above lower limit, it is easy to enhance the saltiness of the cheese mass. If the content of sodium chloride is not more than the above upper limit, the saltiness does not become too strong.

The flavor liquid preferably contains a calcium salt. Since the flavor liquid contains a calcium salt, it is possible to prevent the surface of the cheese mass from becoming slimy in the dipping step and to prevent it from being deformed.
Examples of the calcium salt include calcium chloride and calcium lactate. Among them, calcium chloride is preferable as the calcium salt.
The content of the calcium salt in the flavor liquid is preferably 0.06 to 0.75% by mass, more preferably 0.26 to 0.75% by mass, and 0.40 to 0% by mass with respect to 100% by mass of the flavor liquid. 50% by mass is more preferable. When the content of the calcium salt is at least the above lower limit value, it is possible to better prevent the surface of the cheese mass from becoming slimy in the dipping step. When the content of the calcium salt is not more than the above upper limit value, it is possible to make it difficult to feel the unpleasant taste (egumi) derived from the calcium salt. In the present invention, since the flavor liquid contains a plant material, even if the content of the calcium salt in the flavor liquid is increased, it is difficult to feel a strange taste. Therefore, the content of the calcium salt in the flavoring liquid can be increased to better prevent the deformation of the cheese mass.
When the calcium salt is calcium chloride, the content of calcium chloride in the flavor liquid is a conversion amount in terms of calcium chloride dihydrate.

The flavor liquid may contain a thickener. Examples of the thickener include starch, locust bean gum, welan gum, gellan gum, xanthan gum, carrageenan and other thickening polysaccharides, gelatin and the like.
The content of the thickener in the flavor liquid is determined in consideration of the viscosity required for the flavor liquid, the type of thickener, and the like. The content of the thickener in the flavor liquid is preferably 0.01 to 3.0% by mass, more preferably 0.05 to 1.0% by mass, based on 100% by mass of the flavor liquid. When the content of the thickener is within the above range, it is easy to adjust the flavor liquid to a desired viscosity.

The viscosity of the flavoring liquid is not particularly limited, and is, for example, preferably 5 to 500 mPa · s, more preferably 10 to 300 mPa · s, and even more preferably 15 to 100 mPa · s. When the viscosity of the flavor liquid is at least the above lower limit value, it is easy to maintain the state in which the plant material is dispersed in the flavor liquid. In addition, if the viscosity of the flavor liquid is at least the above lower limit, when the oil-pickled product is added to the flavor liquid, the plant material and the oil content are well dispersed in the flavor liquid without emulsifying the flavor liquid. .. Further, when the viscosity of the flavor liquid is at least the above lower limit value, the flavor liquid tends to stay on the surface of the cheese mass after the cheese mass is taken out from the flavor solution. When the viscosity of the flavoring liquid is not more than the above upper limit value, the plant material can be easily dispersed in the dispersion medium.
The viscosity of the flavor liquid is a value measured under the following measurement conditions.
<Measurement conditions>
-Measuring equipment: B-type viscometer.
・ Rotor: No. 3.
-Rotation speed: 62.5 rpm.
-Measurement temperature: 10 ° C.
-Reading: When the rotation of the rotor becomes stable.

Examples of the pH adjuster include lactic acid, citric acid, acetic acid, malic acid and the like.
The pH of the flavoring liquid is preferably 4.5 to 9.0, more preferably 5.0 to 7.0. If the pH is within the above range, the physical properties are better.

The mass ratio of the cheese mass to the flavor liquid (cheese mass / flavor liquid ratio) is not particularly limited, and may be any condition as long as the entire cheese mass is immersed in the flavor liquid. The cheese mass / flavor liquid ratio is, for example, preferably 0.5 to 50, more preferably 0.5 to 20.

The time for immersing the cheese mass in the flavor liquid (soaking time) is determined in consideration of the type of plant material and the quality required for cheese products. The soaking time is preferably 1 day or longer, more preferably 3 days or longer, and even more preferably 1 week or longer. When the soaking time is not less than the above lower limit value, the flavor of the plant material can be more satisfactorily imparted to the cheese mass.
The upper limit of the soaking time is not particularly limited, but is usually within 2 months.

The temperature at which the cheese mass is immersed in the flavor liquid (immersion temperature) is, for example, preferably 0 to 20 ° C, more preferably 5 to 15 ° C. When the immersion temperature is equal to or higher than the above lower limit, the immersion time can be shortened. If the immersion temperature is not more than the above upper limit, it is easy to ensure hygiene.

The packaging step is a step of packaging the cheese products obtained in the dipping step in containers and packaging. That is, the packaging step is a step of packaging the cheese mass immersed in the flavor liquid into distribution units. The combination of the container and packaging and the cheese products contained in the container and packaging is sometimes referred to as a cheese product in a container.

The container and packaging may be, for example, a flexible bag, a cup container, a bottle, a can, or the like, which can seal the contents. In addition, when a light-shielding container or packaging is used, the color tone of the plant material contained in the container or packaging is maintained even better. When a container or packaging having an oxygen barrier property is used, the storage stability of the cheese product contained in the container or packaging is better maintained.

Examples of the bag body include a standing pouch, a four-way seal bag, and a three-way seal bag. The material of the bag is a conventionally known film such as a single-layer film such as a polyethylene film, a polypropylene film, a polyethylene terephthalate film, a polyamide film, two or more laminated films thereof, and a laminated film of a resin film and a metal foil. Can be mentioned.

Examples of the cup container include a paper or plastic cup and a lid that closes the opening of the cup. The material of the cup is not particularly limited, and examples thereof include paper such as coated cardboard and resins such as polyethylene, polypropylene, and polyethylene terephthalate. As the material of the lid body, the same material as the above-mentioned bag body can be mentioned.

As a method for filling a container and packaging with a cheese mass, a conventionally known filling method can be mentioned.
The container and packaging may be filled with only the cheese lumps that have undergone the dipping step, or the cheese lumps and the flavoring liquid may be filled.

By taking out only the cheese mass and filling it in a container or packaging, it is possible to provide the cheese product with the flavor of the plant material to the eater without showing the plant material to the eater.
When only the cheese lumps are taken out and filled in the container and packaging, the cheese lumps taken out from the flavor liquid may or may not be washed with water or the like, but it is preferable not to wash them. Unless the cheese mass is washed with water or the like, the flavor derived from the plant material is not easily impaired.

By filling the container and packaging together with the cheese mass and the flavor liquid, the flavor liquid and the cheese mass are both contained in the container and packaging, and the cheese product in the container is provided with the flavor derived from the plant material. can get. Since both the flavoring liquid and the cheese lump are housed in the container and packaging, the flavor of the plant material in the flavoring liquid can be imparted to the cheese lump more concentratedly. In addition, after removing the contents from the container and packaging, the cheese mass and the plant material can be eaten.
When filling the container and packaging together with the cheese mass and the flavor liquid, it is possible to adjust the filling amount of the cheese mass and the filling amount of the flavor liquid so that the entire cheese mass is immersed in the flavor liquid in the container and packaging. preferable. The cheese mass / flavor liquid ratio in the cheese product in a container is, for example, preferably 0.5 to 50, more preferably 0.5 to 20.

In this embodiment, the packaging step is performed after the dipping step. However, the dipping step may also serve as the packaging step. That is, the dipping step includes an operation of filling the container and packaging with one or more cheese lumps and a flavoring liquid. After that, the container and packaging filled with the cheese mass and the flavor liquid may be sealed and stored for any time. By this manufacturing method, a cheese product in a container can be easily manufactured. When the container and packaging are filled with the cheese mass and the flavor liquid, the order of filling is not limited, and the cheese mass may be filled first or the flavor liquid may be filled first.

As described above, according to the method for producing a cheese product of the present embodiment, the flavor of a plant material can be better imparted by immersing a cheese mass in a flavoring liquid.
Since the cheese product of the present embodiment is imparted with the flavor of the plant material, the flavor of the plant material can be better exhibited at the time of eating.
The cheese product of the present embodiment can be eaten as it is, but is also preferably used for toast, salad, pasta, meat dishes, fish dishes and the like.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following description.

(Ingredients used)
<Cheese chunk>
・ Mozzarella cheese: Manufactured by the following manufacturing method.
<Cheese lump manufacturing method>
100 L of whole milk was used as the raw material milk, and this was sterilized by a plate type heat exchanger under heat treatment conditions of 75 ° C. for 15 seconds by the HTST method. The sterilized raw milk was cooled to 40 ° C. A predetermined amount (2% by mass with respect to 100% by mass of the raw material milk) was added to the cooled raw milk, and the mixture was mixed and fermented for 1 hour.
After fermentation, 10 g of rennet (Calfrennet Standard Plus, manufactured by Christian Hansen) was added to the fermented liquor, mixed, and allowed to stand for 30 minutes to form a curd.
The obtained card was cut into a 2.0 cm square cube. After that, whey was discharged.
From the addition of rennet to the discharge of all whey was carried out in 4 hours. The cut curd was stirred for 1 hour and then allowed to stand.
After discharging the whey, the curd was deposited while being kept warm at 40 ° C., and the pH was adjusted to 5.3.
The obtained curd was cut into a cube of 1 cm square, and then 30 L of hot water at 85 ° C. was added and stretched. Stretching was carried out until the temperature of the curd reached 60 ° C.
Using a mold, the curd after the stretching step was formed into a 5 g / 1 spherical shape, which was put into cold water at 15 ° C. and cooled to obtain a cheese mass.

<Raw material for flavor liquid>
-Basil oil: 100 parts by mass of fresh basil (chopped into 1 to 3 mm square) soaked in 100 parts by mass of rapeseed oil. Basil paste made by Kewpie Co., Ltd.
・ Welangham: Made by Saneigen FFI.
・ Sodium chloride ・ Calcium chloride

(Test Example 1-1)
Disperse 7 g of basil oil (containing 3.5 g in terms of basil leaves), 1.1 g of sodium chloride, 0.45 g of calcium chloride and 0.1 g of welan gum in 91.35 g of water, and flavor liquid (content of plant material: basil). 3.5% by mass in terms of leaves) was prepared. The viscosity of the flavor liquid was 20 mPa · s. 45 g of the flavor liquid and 8 cheese lumps were filled in a plastic bag (content capacity 200 mL). The bag was sealed and stored at 5 ° C. for 12 days to obtain a cheese product in a container (above, dipping step and packaging step). The obtained cheese product in a container was opened, and the contents (cheese product) were taken out. The flavor and color of the extracted cheese products were evaluated, and the results are shown in Table 1.

(Test Example 1-2)
100 L of whole milk was used as the raw material milk, and this was sterilized by a plate type heat exchanger under heat treatment conditions of 75 ° C. for 15 seconds by the HTST method. After cooling the sterilized raw milk to 40 ° C., a predetermined amount (2% by mass with respect to 100% by mass of the raw milk) of bulk starter (manufactured by Christian Hansen) was added, mixed and fermented for 1 hour.
After fermentation, 10 g of rennet (Calfrennet Standard Plus, manufactured by Christian Hansen) was added to the fermented liquor, mixed, and allowed to stand for 30 minutes to form a curd.
The obtained card was cut into a 2.0 cm square cube. After that, whey was discharged.
From the addition of rennet to the discharge of all whey was carried out in 4 hours. The cut curd was stirred for 1 hour and then allowed to stand.
After discharging the whey, the curd was deposited while being kept warm at 40 ° C., and the pH was adjusted to 5.3.
The obtained curd is cut into 1 cm square cubes, and then 30 L of hot water at 85 ° C and 2.1 kg of basil oil (containing 1.05 kg of basil leaves, manufactured by Kewpie Co., Ltd., basil paste) are added and stretched. gone. Stretching was carried out until the temperature of the curd reached 60 ° C.
The curd after the stretching step was formed into a 5 g / 1 spherical shape using a mold, and this was put into cold water at 15 ° C. and cooled to obtain a cheese product.
The flavor and color of the obtained cheese products were evaluated, and the results are shown in Table 1.

(Evaluation method)
<Flavor>
Eight appointed panelists ate the cheese products of each example and quantified them according to the following evaluation scores. The larger the value, the stronger the flavor of basil, which means that the flavor is preferable. The average value of the evaluation scores of eight panelists is shown in Table 1.
[Evaluation score]
Not preferred 1 ・ 2 ・ 3 ・ 4 ・ 5 preferred

<Color tone>
Eight appointed panelists visually observed the cheese products of each example and quantified them according to the following evaluation scores. The larger the value, the more the presence of basil leaves, which means that the color tone of the basil leaves is vivid and preferable. The average value of the evaluation scores of eight panelists is shown in Table 1.
[Evaluation score]
Not preferred 1 ・ 2 ・ 3 ・ 4 ・ 5 preferred

As shown in Table 1, the evaluation of flavor and color tone of Test Example 1-1 was 5.0. In Test Example 1-1, bright green basil leaves were attached to the surface of the cheese mass, and the cheese had a fresh basil flavor and a favorable color tone.
On the other hand, in Test Example 1-2, basil leaves were finely kneaded into the inside and the entire surface of the cheese, and the flavor of basil was weak. In addition, the basil leaves had turned brown. The evaluation of the flavor of Test Example 1-2 was 1.8. The evaluation of the color tone of Test Example 1-2 was 1.3.
As described above, Test Example 1-1 in which the cheese mass was immersed in the flavor liquid was superior in flavor and color tone to Test Example 1-2 in which the plant material was added in the stretching step.

(Test Examples 2-1 to 2-5)
Cheese products were obtained in the same manner as in Test Example 1-1 except that the soaking time was set to the period shown in Table 2.
For each example cheese product, the flavor and color tone were evaluated in the same manner as in Test Example 1-1.

As shown in Table 2, Test Examples 2-2-2-5 having a soaking time of 1 day or more have a flavor evaluation of 4.3 to 5.0 and a color tone evaluation of 4.4 to 5.0. Met.
In Test Example 1-1 in which the soaking time was 30 minutes, the evaluation of flavor was 3.0 and the evaluation of color tone was 4.3.
From these results, it was found that the flavor and color tone derived from the plant material can be further improved by setting the soaking time to 1 day or more, especially 3 days or more. In addition, the obtained cheese products always maintained excellent flavor and color tone stably for 30 days.

(Test Example 3)
Flavor liquid of the combination of the calcium chloride content (dihydrate equivalent) shown in the column of Table 3 and the sodium chloride content shown in the row of Table 3 (content of plant material: 3.5 mass in terms of basil leaves) %) Was used, and the cheese products of each example were obtained in the same manner as in Test Example 1-1.
The flavor and physical characteristics of the obtained cheese products were evaluated, and the results are shown in Table 3.

(Evaluation method)
<Flavor>
The appointed panelists ate the cheese products of each example and evaluated them according to the following evaluation criteria.
[Evaluation criteria]
No offensive taste derived from calcium chloride is felt, and the cheese flavor is good.・ ・ ・ ○
There is a slight off-flavor derived from calcium chloride, but the cheese flavor is acceptable.・ ・ ・ △
A strange taste derived from calcium chloride is felt, and the flavor of cheese is poor.・ ・ ・ ×

<Physical characteristics>
The appointed panelists visually observed the cheese products of each example and evaluated them according to the following evaluation criteria.
[Evaluation criteria]
There is no deformation and the surface is solid.・ ・ ・ ○
The surface is slightly fluffy.・ ・ ・ △
Deformation is observed and the surface is swelling. It is soft. There is slimy.・ ・ ・ ×

Table 3 is a matrix table in which the calcium chloride content was changed in the columns and the sodium chloride content was changed in the rows. In this table, for example, a cell in which a column having a calcium chloride content of 0.40% by mass and a row having a sodium chloride content of 1.1% by mass overlap has a calcium chloride content of 0.40% by mass and a sodium chloride content. It is the evaluation result of the cheese product which performed the dipping step with the flavor liquid of 1.1 mass% amount.

As shown in Table 3, cheese products using a flavor liquid having a calcium chloride content of 0.26 to 0.75% by mass and a sodium chloride content of 1.0 to 1.4% by mass It was excellent in flavor and physical properties. In particular, cheese products using a flavor liquid having a calcium chloride content of 0.40 to 0.50% by mass and a sodium chloride content of 1.0 to 1.2% by mass have flavor and physical characteristics. Was even better.
As described above, it was found that when the contents of calcium chloride and sodium chloride in the flavor liquid are within the above ranges, the flavor of the plant material can be imparted to the cheese products while maintaining the flavor and physical characteristics of the cheese mass.

(Examples 4-1 to 4-3)
Cheese products were obtained in the same manner as in Test Example 1-1 except that the content of basil oil in the flavor liquid (in terms of basil leaves) was set to the content shown in Table 4. Test Example 4-2 is the same as Test Example 1-1.
The cheese products of each example were evaluated for flavor and appearance according to the following evaluation criteria. The results are shown in Table 4.

<Evaluation criteria for flavor>
It has a strong basil flavor and is a preferable flavor.・ ・ ・ ○
The flavor of basil is rather weak, but it is an acceptable flavor.・ ・ ・ △
Basil has a weak flavor, which is an unfavorable flavor.・ ・ ・ ×

<Appearance evaluation criteria>
There is a presence of basil leaves, and the color tone of basil leaves is vivid and has a preferable appearance.・ ・ ・ ○
The presence of basil leaves and the color tone of basil leaves are slightly weak, but the appearance is acceptable.・ ・ ・ △
There is no presence of basil leaves, which is a very unfavorable appearance.・ ・ ・ ×

As shown in Table 4, in Test Examples 4-2 and 4-3 using the flavoring liquid having a basil leaf content of 3.5 to 5.0% by mass, both the flavor and the appearance were "○". ..
In Test Example 4-1 using a flavor liquid having a basil leaf content of 2.5% by mass, the flavor was "○", but the basil leaf content was low, so the presence of basil leaves was not so great. , The evaluation of the appearance was "x".
From the above, it was found that a cheese product having a better flavor and appearance can be obtained by using a flavoring liquid containing 3.5 to 5.0% by mass of basil in terms of basil leaves.

Claims (10)

It has a dipping step of immersing a mass of cheese in a dispersion of a plant material having a flavor.
The dispersion contains sodium chloride and a calcium salt and contains
The content of sodium chloride in the dispersion is 1.0 to 1.4% by mass with respect to 100% by mass of the dispersion.
A method for producing a cheese product, wherein the content of the calcium salt in the dispersion is 0.26 to 0.75% by mass with respect to 100% by mass of the dispersion . The method for producing a cheese product according to claim 1, wherein the dipping step is to immerse the cheese mass in the dispersion liquid for one day or more. The method for producing a cheese product according to claim 1 or 2, wherein the dipping step includes an operation of filling a container and packaging with the cheese mass and the dispersion liquid. The method for producing a cheese product according to any one of claims 1 to 3, wherein the plant material having the flavor is a herb. The method for producing a cheese product according to claim 4, wherein the herb is one or more herbs selected from the group consisting of basil, coriander, mint, oregano, lemongrass and rosemary. The method for producing a cheese product according to any one of claims 1 to 5, wherein the cheeses are natural cheese or processed cheese. The method for producing a cheese product according to any one of claims 1 to 5, wherein the cheese is mozzarella cheese. The method for producing a cheese product according to any one of claims 1 to 6 , wherein the calcium salt is calcium chloride . The dispersion of the flavored plant material and the mass of cheese are both contained in the container and packaging.
The lumps of cheese are imparted with a flavor derived from the plant material .
The dispersion contains sodium chloride and a calcium salt and contains
The content of sodium chloride in the dispersion is 1.0 to 1.4% by mass with respect to 100% by mass of the dispersion.
A cheese product in which the content of calcium salt in the dispersion is 0.26 to 0.75% by mass with respect to 100% by mass of the dispersion . The cheese product according to claim 9 , wherein the calcium salt is calcium chloride .