JP7294779B2 - How cheese is made - Google Patents

Description

The present invention relates to a process for producing surface-ripened soft cheese with mold. Specifically, a method for producing surface-ripened soft cheese by mold, including a step of judging the degree of ripeness by color value, cheese obtained by the production method, cheese group, or judging the degree of ripeness of surface-ripened soft cheese by mold Regarding the method.

Natural cheese is becoming established in the Japanese market. Depending on the degree of aging, natural cheese can be classified into so-called aged natural cheese, in which the aged flavor of milk components can be enjoyed, and so-called unaged natural cheese, in which fresh milk flavor can be enjoyed. In addition, natural cheese can be classified into special hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese based on its hardness. As described above, there are many types of natural cheese, depending on the degree of ripening (presence or absence) and physical properties (texture).

For example, aged natural cheeses include cheddar, gouda, edam, emmental, parmesan, blue, camembert, brie, crommier, and supreme. In this aged cheese, the flavor is formed mainly by enzymatic reactions during aging. The following enzymes are involved in this enzymatic reaction.

(A-1) Enzymes derived from raw milk (enzymes derived from heat-resistant bacteria that remain even after sterilizing raw milk)
(A-2) Enzymes derived from lactic acid bacteria (peptidase, aminopeptidase, etc.)
(A-3) Enzyme derived from rennet
(A-4) Enzymes derived from microorganisms other than lactic acid bacteria such as mold (in the case of cheese using mold, etc.)

In particular, in the case of surface-ripened soft cheese with fungi, it is known that enzymes derived from microorganisms such as the above (A-4) mold have the greatest effect on the generation of flavor (see Patent Documents 1, 2, etc.). ).

On the other hand, surface-ripened soft cheese with mold can be produced, for example, through the following steps (1) to (5).
(1) Lactic acid bacteria and a coagulant such as rennet are added to sterilized and cooled raw milk to obtain a tofu-like solid called cheese curd (curd).
(2) The whey (whey) is discharged from the cheese curd.
(3) The cheese curd from which the whey has been discharged is put into a mold and molded.
(4) The molded cheese curd is subjected to salting treatment and spraying of white mold cells, and subjected to primary ripening under specific temperature and humidity conditions.
(5) After the primary ripening, the product is cut into appropriate sizes as necessary, packaged as necessary, and subjected to secondary ripening under conditions different from the primary ripening.
Through the steps (1) to (5), the cheese curd, which was hard before ripening, progresses from the outside to the inside due to the action of the enzyme produced by the mold on the surface, and the inside becomes soft. becomes cheese. After that, retort treatment (sterilization treatment) is performed as necessary to produce surface-ripened soft cheese with mold as a product.

JP 2017-221231 A WO2008/047801

In step (5) of the production process for surface-ripened soft cheese using mold, switching from primary ripening to secondary ripening and completion of secondary ripening are determined according to the degree of ripening of the cheese curd. Specifically, it is carried out by an expert ascertaining the growth condition of the white mold fungus on the surface of the cheese curd (for example, the density and color of mycelium). A skilled person can accurately determine the ripening degree of cheese curd from the growth condition of white mold fungus based on accumulated experience, and can switch from primary ripening to secondary ripening, or perform secondary ripening. Aging can be terminated.

However, when producing a large amount of surface-ripened soft cheese by mold, it is practically difficult for an expert to judge the degree of maturity of all cheese curds. In addition, it takes a lot of time to train skilled workers.

Therefore, the object of the present invention is to produce surface-ripened soft cheese by mold, and to improve the degree of ripening of cheese curds with good reproducibility and accuracy even in mass production without relying on the skill of experts. To provide a method for producing surface-ripened soft cheese by mold, a cheese obtained by the production method, and a cheese group or a method for judging the degree of maturity of surface-ripened soft cheese by mold.

As a result of extensive research, the present inventors measured the degree of ripening of cheese curd, for example, during primary ripening or during secondary ripening, by measuring the color value of the surface, and based on the measurement results The inventors have found that it is possible to determine the degree of maturity of cheese curd, and have completed the present invention.
That is, the present invention is as follows.

1. A step of performing primary aging on the cheese curd from which the whey has been discharged;
After completion of the primary aging, a step of performing secondary aging under aging conditions different from the primary aging;
In a method for producing surface-ripened soft cheese with a mold having
During at least one of the primary ripening and the secondary ripening, the color value of the surface of the cheese curd is measured, and the ripening degree of the cheese curd is determined based on the color value measurement result. A method for producing surface-ripened soft cheese with mold.
2. 2. The method for producing surface-ripened soft cheese by mold according to 1 above, wherein the end point of the primary ripening is predicted or determined by judging the degree of ripening of the cheese curd during the primary ripening.
3. 3. The surface caused by fungus according to 1 or 2 above, wherein the measurement result of the color value is indicated by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system conforming to the CIE standard. A method for producing aged soft cheese.
4. 3. The method for producing surface-ripened soft cheese by fungi according to 3 above, wherein the time point at which the b ^* is in the range of 4.5 to 10 is the end time point of the primary ripening.
5. 3. The surface ripening by fungi according to 3 above, wherein the time point at which the a ^* is in the range of -0.5 to 2 and the b ^* is in the range of 4.5 to 10 is the end point of the primary aging. A method for producing soft cheese.
6. 3. The surface-ripened soft by mold according to 3 above, wherein the point at which the a ^* is in the range of 0 to 1.6 and the b ^* is in the range of 5.5 to 8 is the end point of the primary aging. How cheese is made.
7. At two or more different time points during the primary ripening, the color value of the surface of the cheese curd is measured, a function indicating the relationship between the primary ripening time and the color value is obtained, and the cheese is based on the function. 7. The method for producing surface-ripened soft cheese by mold according to any one of 1 to 6 above, wherein the end point of the primary ripening is predicted or determined by predicting the degree of ripening progress of the curd.
8. During the secondary ripening, the color value of the surface of the cheese curd is measured, and the ripening degree of the cheese curd is determined based on the color value measurement result. A method for producing a surface-ripened soft cheese.
9. 9. The method for producing surface-ripened soft cheese with mold according to 8 above, wherein the end point of the secondary ripening is determined by judging the degree of ripening of the cheese curd during the secondary ripening. .
10. The color value of the surface of the cheese curd measured during the secondary ripening is indicated by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system conforming to the CIE standard. 9. The method for producing surface-ripened soft cheese using the mold according to 8 or 9 above.
11. 11. The method for producing surface-ripened soft cheese with mold according to 10 above, wherein the time point at which the b ^* is in the range of 4.5 to 10 is the end point of the secondary ripening.
12. 11. The surface caused by mold according to 10 above, wherein the time point at which the a ^* is in the range of -0.5 to 2 and the b ^* is in the range of 4.5 to 10 is the end point of the secondary aging. A method for producing aged soft cheese.
13. A cheese having a color value in a specific range on its surface,
The color value is L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system conforming to the CIE standard, and a ^* is in the range of -0.5 to 2, and b ^* is 4. A cheese characterized in that it ranges from .5 to 10.
14. A cheese group comprising 30 or more cheeses,
All of the individual cheeses in the cheese group have a specific range of color values on their surface,
The color value is L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system conforming to the CIE standard, and a ^* is in the range of -0.5 to 2, and b ^* is 4. A group of cheeses characterized in that they range from .5 to 10.
15. A step of performing primary aging on the cheese curd from which the whey has been discharged;
After completion of the primary aging, a step of performing secondary aging under aging conditions different from the primary aging;
When producing surface-ripened soft cheese by mold through
Ripening of surface-ripened soft cheese by mold, characterized in that the color value of the surface of the cheese curd is measured during the primary ripening, and the ripening degree of the cheese curd is determined based on the measurement result of the color value. How to determine degree.

According to the present invention, when producing surface-ripened soft cheese with mold, the ripening degree of cheese curd is measured, for example, during primary ripening or secondary ripening, by measuring the color value of the surface, and measuring the color value. Since it is characterized by judging based on the measurement results, it is possible to judge the degree of maturity of cheese curds with good reproducibility and accuracy even in the case of mass production without relying on the skill of an expert. It is possible to produce surface-ripened soft cheese by mold with excellent flavor and the like.

FIG. 1 is a graph showing the relationship between primary ripening days and color values. FIG. 1(a) is a graph plotting each value of a ^* in Table 1 for 3 to 8 days of primary ripening. FIG. 1(b) is a graph plotting each value of b ^* in Table 1 for 3 to 8 days of primary ripening. FIG. 2 is a graph plotting the respective pH values in Table 1 for 3 to 10 days of primary ripening. FIG. 3 is a diagram for explaining the method of pH measurement performed in Examples, (a) is a perspective view of a cheese curd, and (b) is a cross-sectional view taken along the line AA.

The present invention will now be described in more detail.
The method for producing surface-ripened soft cheese of the present invention comprises a step of subjecting cheese curds from which whey has been discharged to primary aging, and a step of performing secondary aging under a different aging condition from the primary aging after the primary aging. During at least one of the primary ripening and the secondary ripening, the color value of the surface of the cheese curd is measured, and the ripening degree of the cheese curd is determined based on the color value measurement result. It is characterized by
Each step will be described below.

Specifically, the production method of the present invention can have, for example, the following steps (A) to (G) in this order.
(A) Lactic acid bacteria and a coagulant such as rennet are added to sterilized and cooled raw milk to obtain a tofu-like solid called cheese curd (curd).
(B) The whey (whey) is discharged from the cheese curd.
(C) The cheese curd from which the whey has been discharged is put into a mold and molded.
(D) The molded cheese curd is subjected to salting treatment and spraying of white mold bacteria, and subjected to primary ripening under specific temperature and humidity conditions.
(E) During the primary ripening, the color value of the surface of the cheese curd is measured, and the degree of ripening of the cheese curd is determined based on the measurement result of the color value.
(F) Based on the determination result of the degree of maturity in the (E) step, the primary ripening is completed at this point, or the end point of the primary ripening is predicted at this point, and after the primary ripening is completed, it is appropriate as necessary. It is cut to size, packed if necessary, and subjected to secondary ripening under conditions different from primary ripening.
(G) During the secondary ripening, the color value of the surface of the cheese curd is measured, and the degree of ripening of the cheese curd is determined based on the measurement result of the color value.
Through the above steps (A) to (G), the hard cheese curd before ripening progresses from the outside to the inside due to the action of the enzyme produced by the mold on the surface, and the inside becomes soft. becomes cheese. After that, retort treatment (sterilization treatment) is performed as necessary to produce surface-ripened soft cheese with mold as a product. If retort treatment (sterilization treatment) is performed, enzymes will be deactivated by retort treatment (sterilization treatment), and the progress of subsequent aging can be stopped, preventing quality deterioration during storage and extending the expiration date. can be done. On the other hand, when retort processing (sterilization) is performed, aging does not progress after retort processing (sterilization), so aging (primary aging, secondary aging, etc.) before retort processing (sterilization) is good. It is good to keep it as a degree of maturity.
At least one of the determination of the degree of maturity by measuring the color value in the primary ripening of the step (E) and the determination of the degree of maturity by measuring the color value in the secondary ripening of the step (G) is carried out. do it.

Except for the steps (E) to (G), the manufacturing method of the present invention can conform to the manufacturing method of the prior art, and it is possible to omit the details of the steps as necessary.
For example, the types of surface-ripened soft cheeses according to the present invention are not particularly limited, and examples thereof include Camembert, Brie, Kuromier, Supreme, and the like.
In addition, the primary ripening is carried out under specific temperature and humidity conditions by attaching white mold cells to the cheese curds from which the whey has been discharged, for example, by spraying. Conditions for the primary aging are, for example, a temperature of 5° C. to 18° C., a humidity of 80% RH to 100% RH, and a primary aging time of 3 to 15 days.
The conditions for the secondary aging include, for example, a temperature of 5° C. to 18° C., a humidity of 10% RH to 100% RH, and a secondary aging time of 3 to 15 days.

^In the production method of ^the present invention, ^{the color} value can be ^measured by a known method and ^is not particularly limited. ^* u ^* v ^* color system, Hunter Lab color system, XYZ (Yxy) color system, Munsell color system, or the like. In the examples, the L ^* a ^* b ^* values defined in the L ^* a ^* b ^* (LAB) color system conforming to the CIE (Commission Internationale de l'Eclairage) standards, which are most frequently used in various fields. It was adopted. The L ^* a ^* b ^* color system is also adopted in JIS Z8729. The L ^* a ^* b ^* values can be measured with a commercially available color difference meter, for example CR-410 manufactured by Konica Minolta. The data measured using the L ^* a ^* b ^* color system can be converted into another color system using a calculation formula. In addition, it is possible to convert numerical values by switching the color system after data measurement in the CR-410 main unit. The color system conversion can be appropriately performed by a conventionally known method, for example, according to the standard of "CIE COLORIMETRY, THIRD EDITION. CIE 15.3:2004".
A mode in which the color values are represented by the L ^* a ^* b ^* values will be described below.

When CR-410 manufactured by Konica Minolta Co., Ltd. is used as a color difference meter, the measurement conditions are as follows.
(1) Observation light source setting: C light source (2) Color system setting: Select L ^* a ^* b ^* color system.
(3) Color value measurement: Place the center of the measurement part of CR-410 (the center of the circular measurement part) vertically on the center of the top surface of the sample (the center of the top surface of the circle in the case of a cylindrical sample), and press the measurement button. push.

According to the production method of the present invention, ``during the primary ripening, the color value of the surface of the cheese curd is measured, and the ripening degree of the cheese curd is determined based on the measurement result of the color value'' Based on the judgment result, the primary ripening can be completed at this point, or the end point of the primary ripening can be predicted at this point, and after the primary ripening is completed, the secondary ripening can be continued.

The present invention has been achieved based on the knowledge that the degree of ripening of cheese curd and the color value of the surface of the cheese curd have a correlation. As a result, for example, it is possible to relate the maturity level of the cheese curd suitable for ending the primary ripening, which is determined in advance by an expert, to the color value of the surface of the cheese curd. , the color value makes it possible to predict or determine the end point of the primary ripening. The color value of the surface of the cheese curd reflects both the color of the surface of the cheese itself and the color of the white mold grown on the surface. The color value of the surface of the cheese curd is affected by the color of the surface of the cheese itself at a stage where the growth of white mold is thin, such as the early stage of ripening, but the entire surface of the cheese curd is affected by the white mold. At the stage of being covered with fungi, the influence of the color of the surface of the cheese itself is reduced.
In the prior art, the degree of ripening was grasped by an expert judging the growth condition of the white mold fungus on the surface of the cheese curd (for example, the density and color of the mycelia), but in the present invention, the white mold fungus is Focusing on the fact that the color changes simultaneously with growth, the degree of ripening can be determined by measuring the color value of the surface of the cheese curd. For example, the cheese curd surface before primary ripening is light yellow, but as the ripening progresses, the cheese curd surface becomes yellowish and loses its greenishness.

According to the studies of the present inventors, the color value of the surface of the cheese curd suitable for completing the primary ripening is the time when b ^* shows a range of 4.5 to 10 in the L ^* a ^* b ^* value. It has been found. More preferably, a ^* is in the range of -0.5 to 2 and b ^* is in the range of 4.5 to 10. Therefore, when a* and b ^* in the L ^* a ^* b ^* values show the numerical ranges, secondary ^ripening can be started. The numerical ranges of a ^* and b ^* in the L ^* a ^* b ^* values correspond to the end point of the primary ripening based on the state of growth of white mold fungi in skilled workers.
The color value of the cheese curd surface suitable for completion of primary ripening is a ^* preferably in the range of -0.5 to 2, more preferably in the range of 0 to 1.8, more preferably in the range of 0 to 1.0. A range of 6 is more preferred. Also, b ^* is preferably in the range of 4.5 to 10, more preferably in the range of 5 to 8.5, even more preferably in the range of 5.5 to 8, even more preferably in the range of 6 to 8. A range is particularly preferred.
In addition, L ^* is preferably in the range of 90 to 94.5 in the color value of the cheese curd surface suitable for completion of primary ripening.

According to the studies of the present inventors, a correlation was also observed between the color difference at two points in time during cheese ripening (for example, during primary ripening) and the ripening degree of cheese. Therefore, the degree of ripening of cheese can also be determined by measuring the difference (color difference) between the color values (color space coordinates) on the cheese curd surface at any two points during ripening of the cheese. The color difference is represented by the following formula.
ΔE ^* ab=[(ΔL ^* ) ² +(Δa ^* ) ² +(Δb ^* ) ² ] ^1/2 (equation 1)
(In Equation 1, ΔL ^* , Δa ^* , and Δb ^* each represent the difference between the color values (color space coordinates) at any two points in time during cheese ripening.)
For example, the color value immediately after the start of primary ripening (the color value of the cheese itself containing no or almost no white mold cells before the white mold cells can be visually confirmed) and the cheese card suitable for the end of primary ripening By measuring the color difference from the surface color value, the maturity of the cheese can be determined. In this case, in Formula 1, ΔL ^* is L ₁ ^* - L ₀ ^* , Δa ^* is a ₁ ^* - a ₀ ^* , Δb ^* is b ₁ ^* - b ₀ ^* , L ₀ , a ₀ , b ₀ is the color space of the surface of the cheese curd of the color value immediately after the start of primary ripening (the color value of the cheese itself containing no or almost no white mold cells before the white mold cells can be visually confirmed) L ₁ , a ₁ , b ₁ represent the color space coordinates of the surface of the cheese curd with color values suitable for the end of primary ripening. In this case, ΔE ^* ab is, for example, 14 or less, preferably 13 or less, and more preferably 12.5 or less. Also, it is, for example, 6 or more, preferably 8 or more, and more preferably 10 or more.

Furthermore, according to the study of the present inventors, it was found that there is a certain correlation between the primary ripening time under certain temperature and humidity conditions and the color values a ^* and b ^* of the cheese curd surface. In particular, it was found that there is a linearity (linear function) between the primary ripening time and the color values a ^* and b ^* of the cheese curd surface. Therefore, by measuring the color value of the surface of the cheese curd at two or more different points during the primary ripening, it is possible to obtain a function between the primary ripening time and the color value, and based on the function, the cheese You can predict the progress of card maturity. Then, for example, in the L ^* a ^* b ^* value, b ^* is 4.5 to 10, preferably a ^* is -0.5 to 2 and b ^* is in the range of 4.5 to 10. As a result, the end point of primary ripening can be predicted or determined.

The pH of cheese curd suitable for completion of primary ripening is, for example, 5.5 to 7.0, preferably 5.9 to 6.6, more preferably 6.0 to 6.5. A method for measuring pH will be described later in Examples.

Also, in measuring the color value of the surface of the cheese curd, the sampling of the cheese curd can be random. For example, by sampling 0.01 to 5.0%, preferably 0.05 to 3.0%, of the total number of cheese curds during primary ripening, the degree of ripening of the entire cheese curd is grasped. can do.
Apart from this, in the present invention, the degree of ripening of cheese curd can be determined by a colorimeter, and no skilled person is required, so all color values of cheese curd during primary ripening may be measured. In general, in a cheese mass production line, cheese curds after primary ripening are moved to another place where secondary ripening is performed after a packaging process. A color difference meter may be set on top to measure the color value of all cheese curds, and cheese curds that do not exhibit a predetermined color value may not undergo secondary ripening.

In the present invention, the degree of ripening of the cheese curd can be determined by measuring the color value of the surface of the cheese curd during secondary ripening. Then, based on the obtained determination result, it is possible to determine at which time point the secondary ripening ends, and to determine whether the resulting cheese is to be the final product. As described above, the aging of cheese does not proceed after sterilization, and the color values before and after sterilization hardly change. Therefore, regardless of the presence or absence of sterilization, the degree of ripening can be determined during secondary ripening.
In this case, good maturity is obtained when a ^* in the L ^* a ^* b ^* value is preferably in the range of -0.5 to 2, more preferably in the range of 0 to 1.8. More preferably, it ranges from 0 to 1.6. Also, b ^* is preferably in the range of 4.5 to 10, more preferably in the range of 5 to 8.5, and even more preferably in the range of 5.5 to 8. Also, L ^* is preferably in the range of 90 to 94.5.

It should be noted that there is a possibility that the color value of the surface of the cheese may change due to pressure by the packaging film or due to sterilization. In such a case, it is desirable to correct a ^* and b ^* appropriately. The degree of this correction is determined in advance by the relationship between the growth state of the white mold bacteria, which is judged to be a good degree of maturity by a skilled person, and a ^* and b ^* after the pressure and / or sterilization treatment by the packaging film. You can decide by doing your research.
It is preferable to measure the color value from the packaging film while the cheese is packaged, in the case of continuous measurement during production.

All color values can also be measured for cheese curds during secondary ripening. For example, after secondary ripening, the product is transported for final packing, and a color difference meter is set on this transport line to measure the color values of all the products and determine the degree of ripening. It is also possible to prevent shipment of products that do not exhibit predetermined color values.

As described above, according to the manufacturing method of the present invention, it is possible to determine the degree of maturity of all cheese curds and final products even in a mass production line of cheese. Therefore, in a production unit (lot) of cheese, it is possible to produce a large amount of cheese and cheese groups of equivalent quality with good and uniform maturity.
The number of cheeses in the cheese group in the lot is not particularly limited, but is, for example, 30 or more, preferably 300,000 to 200,000, more preferably 300,000 to 180,000.
In addition, all of the individual cheeses in the cheese group have a specific range of color values on the surface, and the color values are L * a ^* a defined in the L ^* a ^* b ^* color system compliant with CIE standards. ^* b ^* is preferably in the range of 4.5 to 10, more preferably in the range ^of -0.5 to 2, and in the ^range of 4.5 to 10 ^. is.
a ^* is preferably in the range of -0.5 to 2, more preferably in the range of 0 to 1.8, even more preferably in the range of 0 to 1.6. b ^* is preferably in the range of 4.5-10, more preferably in the range of 5-8.5, even more preferably in the range of 5.5-8.

The shape of the soft cheese surface-ripened by fungi of the present invention is not particularly limited, and examples thereof include columnar, conical, and spherical shapes. If the mold is extremely dense only on a part of the cheese, the amount of the enzyme produced by the surface mold on the cheese surface will also be localized when the enzyme works inside the cheese, resulting in uneven ripening. For reasons such as reducing this effect, a shape without irregularities is preferable, and in particular, a substantially columnar shape is preferable from the viewpoint of increasing the effect exhibited when the manufacturing method of the present invention is carried out.

The cheese obtained by the present invention preferably has a pH of 6.3 to 6.8, more preferably 6.4 to 6.7. The fact that the pH of the cheese is within the above range indicates that the cheese has a moderate flavor and texture (hardness and meltability). A method for measuring pH will be described later in Examples.

The present invention will be further described below with reference to examples, but the present invention is not limited to the following examples.

(Test Example 1) Production of camembert cheese (primary aging)
The following steps (A) to (E) were performed sequentially. A total of 100 cheeses were produced.
(A) Raw milk, which is raw milk, is sterilized at 75 ° C. for 20 seconds, cooled to 32 ° C., lactic acid bacteria starter is added, and when the pH of raw milk reaches 6.4, rennet is added and coagulated, Got cheese curds.
(B) After coagulation, the cheese curds were cut and the whey was discharged. The cutting and whey draining conditions were adjusted so that the moisture content of the cheese curd was 52%.
(C) The cheese curd was put into a substantially cylindrical formwork (mold). The shape of the mold was such that the resulting cheese had a diameter of 7.8 cm, a thickness of 2.0 cm, and a mass of 100 g.
(D) The day after cheese curd production, the molded cheese curds were immersed in salt water, salted to a target salinity of 1.1%, and then sprayed with a diluted solution of white mold fungus cells, 16 ° C., 85%. Primary ripening was initiated under RH conditions.
(E) After a predetermined time of primary ripening, the color value of the surface of the cheese curd was measured, the state of growth of mildew was visually observed, and the pH was measured. The cheese curd was sampled on the 3rd day (Example 1), 7th day (Examples 2 and 3), 8th day (Example 4), 9th day (Example 5), and 10th day (Example 5) from the start of primary ripening. Example 6) was performed, and sampling was performed by selecting 3 samples at random (n=3).

The growth state of mildew was evaluated in the following stages.
5: Sufficiently grown and good 4: Grown but slightly thin or slightly overgrown but acceptable 3: Growing but thin or overgrown 2: Very little growth 1: Not grown at all. The above 4 and 5 can be said to be suitable times for completing the primary ripening.

The color value of the cheese curd surface was measured using a CR-410 manufactured by Konica Minolta Co., Ltd. as a color difference meter. The measurement conditions are as follows.
(1) Observation light source setting: C light source (2) Color system setting: Select L ^* a ^* b ^* color system.
(3) Color value measurement: Place the center of the measurement part of CR-410 (the center of the circular measurement part) vertically on the center of the top surface of the sample (the center of the top surface of the circle in the case of a cylindrical sample), and press the measurement button. push.

As shown in Figure 3, pH was measured as follows. FIG. 3 is a perspective view (a) and a cross-sectional view (b) along AA of the cheese curd.
Electrodes of a pH meter (manufactured by Eutech, pH Spear) were pierced into four locations (11 to 14) directly below the mildew mat layer in the cross section of the substantially central portion of the substantially cylindrical cheese curd 1 to measure the pH. In addition, the measurement temperature setting of the pH meter was the same temperature as the cheese product temperature measured in advance.

Table 1 shows the results.
In Table 1, Examples 1, 2, 4, 5, and 6 are samples randomly selected from the same lot according to the elapsed primary aging time. On the other hand, Example 3 is a sample obtained from a different lot under the same manufacturing conditions as the above example.
In Table 1, Example 1 is the measurement result on the 3rd day from the start of the primary aging, Examples 2 and 3 are the measurement result on the 7th day from the start of the primary aging, Example 4 is the measurement result on the 8th day from the start of the primary aging, and Example 5. indicates the measurement results on the 9th day after the start of the primary ripening, and Example 6 indicates the measurement results on the 10th day after the start of the primary ripening.

From the results in Table 1, when a ^* , which is the color value of the surface of the cheese curd, is in the range of -0.5 to 2 and b ^* is in the range of 4.5 to 10, the growth of mildew is good. , and the timing suitable for the end of the primary ripening is the same for both. Also, reference to the pH of the cheese curd indicates a suitable time to end primary ripening.
On the other hand, in the other examples that do not satisfy the above range of color values, the state of growth of mildew is poor, and it cannot be said that the time is suitable for completing the primary ripening.

1(a) and (b) are graphs plotting a ^* (FIG. 1(a)) and b ^* (FIG. 1(b)) in Table 1 for 3 to 8 days of primary ripening. is. From FIGS. 1(a) and 1(b), it was shown that there is linearity (linear function) between the a ^* b ^* values and the number of days of primary ripening. Therefore, when the primary ripening period is about 7 to 8 days, for example, by measuring the color value 3 days after the start of the primary ripening and the color value 5 days after the start of the primary ripening and creating a linear function straight line, the predetermined a ^* and b It is possible to grasp the primary ripening time to reach ^* . The two different time points during the primary ripening are shown as examples for explanation, and the two or more different time points during the primary ripening are changed as appropriate depending on the type and shape of the cheese, the conditions of the primary ripening, etc. can do.

Further, FIG. 2 is a graph plotting the pH of each example in Table 1 for 3 to 10 days of primary ripening. It is known that pH can also serve as an index for the degree of maturity, and therefore there is a correlation between pH and the aforementioned a ^* and b ^* . From FIG. 2, linearity (linear function) was also confirmed between the number of days of primary aging and pH.

(Test Example 2) Production of camembert cheese (secondary aging)
In Test Example 1, 88 cheese curds of the same lot that had the same color value as the sample of Example 2 7 days after the start of primary aging were subjected to secondary aging according to the following steps (A) to (C). (The primary aging period was 7 days in each case).
(A) The cheese curds that had undergone primary ripening were wrapped using a packaging film and subjected to secondary ripening under the conditions of 6°C and 40% RH.
(B) After performing secondary aging for 11 days, it was divided into a group without sterilization and a group with sterilization. In the group to be sterilized, the cheese curds after secondary ripening were placed in an airtight container and sterilized so that the center temperature was 85°C.
(C) Randomly select three samples from each of the group without sterilization and the group with sterilization (Examples 7 and 8), peel off the packaging film, and measure the color value of the surface of the cheese. The growth state of the white mold cells was visually observed, and the pH was measured. After that, the group to be sterilized was stored at 5°C. The growth state of the white mold (except for Example 8), the color value of the surface of the cheese curd, and the pH were measured and evaluated in the same manner as in Test Example 1.

Table 2 shows the results.
In Table 2, the sample of Example 7 is a sample of the same lot as Example 2 subjected to secondary aging for 11 days, 18 days after the start of primary aging, and not sterilized. The sample of Example 8 is a sample obtained by sterilizing the sample of the same lot as that of Example 7.

Moreover, sensory evaluation of the cheese at the completion of secondary ripening in Example 7 was performed.
The sensory evaluation was performed by a panel of 10 experts according to the following scoring method (absolute evaluation). The evaluation items were "taste and richness", "ammonia smell", "flavor", "texture", and "comprehensive evaluation".
"Flavor" means the overall flavor including "umami/richness" and "ammonia smell", and "texture" means the overall texture including hardness and melting condition. ” means the evaluation of the overall balance of “umami/richness”, “ammonia smell”, “flavor” and “texture”. The average score of 10 panelists was determined for each evaluation item.

The criteria for sensory evaluation are as follows. If the average of each evaluation item is 3 or more, it can be evaluated as good.

[Umami/Body]
5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Weak The evaluation result (average) of the expert panel was 4.2 points.

[Ammonia smell]
5: Not felt at all 4: Hardly felt 3: Slightly felt but acceptable 2: Slightly felt strongly 1: Strongly felt The evaluation result (average) of the expert panel was 4.9 points.

[Flavor]
5: very good 4: good 3: acceptable 2: bad (unacceptable)
1: very bad (unacceptable)
The evaluation result (average) of the expert panel was 4.6 points.

[Texture]
5: Very good / Good hardness, melting condition 4: Good / Almost good hardness, Melting condition 3: Acceptable / Slightly soft and strong melting feeling, but acceptable / Slightly hard, weak melting feeling, but acceptable 2: Poor (Unacceptable) / Slightly soft and melts too much (bad) / Slightly hard and melts weakly (bad)
1: Very bad (unacceptable) / too soft and melting feeling (very bad) / too hard and too weak melting feeling (very bad)
The evaluation result (average) of the expert panel was 4.8 points.

[comprehensive evaluation]
5: very good 4: good 3: acceptable 2: bad (unacceptable)
1: very bad (unacceptable)
The evaluation result (average) of the expert panel was 4.8 points.

As described above, according to the production method of the present invention, the cheese produced by switching from primary aging to secondary aging according to an appropriate degree of ripening, or cheese that has completed secondary aging, obtained good sensory test results.

1 Cheese curd 11, 12, 13, 14 pH measurement point

Claims (9)

A step of performing primary aging on the cheese curd from which the whey has been discharged;
In a method for producing surface-ripened soft cheese using mold, the step of performing secondary ripening under ripening conditions different from the primary ripening after completion of the primary ripening,
During the primary ripening, the color value of the surface of the cheese curd is measured by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system according to CIE standards, wherein the b ^* is 4. A method for producing surface-ripened soft cheese with mold, characterized in that the point of time when the range of 5 to 10 is shown is determined to be the end point of the primary ripening. A step of performing primary aging on the cheese curd from which the whey has been discharged;
In a method for producing surface-ripened soft cheese using mold, the step of performing secondary ripening under ripening conditions different from the primary ripening after completion of the primary ripening,
During the primary ripening, the color value of the surface of the cheese curd is measured by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system according to CIE standards, and the a ^* is − A method for producing surface-ripened soft cheese with fungi, wherein the time point at which the b ^* is in the range of 0.5 to 2 and the b* is in the range of 4.5 to 10 is determined to be the end point of the primary ripening. 3. The mold according to claim 1 or 2, wherein the time point at which the a ^* is in the range of 0 to 1.6 and the b ^* is in the range of 5.5 to 8 is the end point of the primary ripening. A method for producing a surface-ripened soft cheese. At two or more different time points during the primary ripening, the color value of the surface of the cheese curd is measured, a function indicating the relationship between the primary ripening time and the color value is obtained, and the cheese is based on the function. 4. Production of surface-ripened soft cheese by mold according to any one of claims 1 to 3, wherein the end point of the primary ripening is predicted or determined by predicting the progress of maturity of the curd. Method. The color value of the surface of the cheese curd is measured during the secondary ripening, and the degree of ripening of the cheese curd is determined based on the measurement result of the color value. A method for producing surface-ripened soft cheese by the mold of. 6. Production of surface-ripened soft cheese by mold according to claim 5, characterized in that, during the secondary ripening, the end point of the secondary ripening is determined by judging the degree of ripening of the cheese curd. Method. The color value of the surface of the cheese curd measured during the secondary ripening is indicated by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system conforming to the CIE standard. 7. The method for producing surface-ripened soft cheese with the mold according to claim 5 or 6. The mold according to claim 7, wherein the time point when the a ^* is -0.5 to 2 and the b ^* is in the range of 4.5 to 10 is the end point of the secondary ripening. A method for producing a surface-ripened soft cheese. A step of performing primary aging on the cheese curd from which the whey has been discharged;
After the completion of the primary aging, when producing surface-ripened soft cheese by mold through a step of performing secondary aging under aging conditions different from the primary aging,
During the primary ripening, the color value of the surface of the cheese curd is measured by L ^* a ^* b ^* defined in the L ^* a ^* b ^* color system according to CIE standards, wherein the b ^* is 4. A method for judging the degree of maturity of surface-ripened soft cheese with mold, characterized in that the point of time showing the range of 5 to 10 is judged to be the end point of the primary ripening.

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