JPH04258250A - Processed mold aged cheese product and its production - Google Patents

Abstract

PURPOSE:To simply obtain the subject processed product, having flavor of white mold cheese, etc., diffusing into the whole and excellent in keeping quality in a short time by growing a white mold-based microorganism, etc., on at least one surface and vacuum packaging the resultant sheetlike cheese in the form of a roll, etc. CONSTITUTION:A white mold-based microorganism (e.g. Panicillium camembertii) or a blue mold-based microorganism (e.g. Penicillium roquefortii) is inoculated into at least one surface of a cheese processed into the form of a sheet and cultured. The resultant cheese is subsequently wound into a roll or superposed in a layer form and vacuum packaged. The vacuum packaged cheese is then heated at 70-95 deg.C for 5-15 min to afford the objective processed product.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention provides roll-shaped or cheese aged with white mold (hereinafter abbreviated as "white mold cheese") or cheese matured with blue mold (hereinafter abbreviated as "blue mold cheese"). This invention relates to a layered processed cheese product and its manufacturing method.

[0002] In the present invention, "processed cheese product" means processed cheese, cheese food, or a product whose main ingredient is milk (hereinafter, "product whose main ingredient is milk" is abbreviated as "milk-based product"). However, these products comply with the "Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1952) and the "Fair Competition Code on Labeling of Natural Cheese, Processed Cheese, and Cheese Foods." (Notification No. 27 of the Fair Trade Commission, April 9, 1971), and white mold cheese and blue mold cheese are described as "mold aged cheese."

0003

[Prior art] Cheese is a highly palatable food, and processed cheese is widely popular in Japan, but in recent years the surface has been inoculated with white mold microorganisms (Penicillium camemberti or its mutants, etc.) and fermented. Many people prefer aged white mold cheeses (e.g. Camembert) or blue mold cheeses inoculated with blue mold microorganisms (e.g. Penicillium roquefortii) and fermented and aged (e.g. blue cheese, stilton cheese, Roquefort, etc.). It has become. On the other hand, there are known methods of cooking cream cheese sprinkled with herbs, black pepper, etc. in the form of a roll, or in which ham and cheese are made into a roll (Japanese Unexamined Patent Publication No. 3-4743). Furthermore, there are also known foods in which cheese or cheese processed products are laminated with other food materials (for example, dried fish paste using sea urchin or frozen surimi) (Japanese Unexamined Patent Publication No. 55-85354, Publication No. 57-117993).

[0004] In the production of ordinary white mold cheese such as Camembert, the fermentation and ripening after inoculation with white mold microorganisms takes 2 to 3 days.
It takes about a week (10-20℃) to produce the cheese, and because the ripening progresses from the surface, very large cheeses are not made, and if the cheese has not been heat sterilized, it has a shelf life of 8 days. It is short, about 1 to 30 days. Fermentation and aging are also used in the production of blue mold cheese such as stilton cheese.
It takes time, 2 to 5 months at ~13°C, and the process is complicated, such as requiring drilling to provide aerobic conditions. The rolled cheese sprinkled with herbs and black pepper has a mixed flavor of cheese and herbs or black pepper, and is not intended to have the flavor of mold-aged cheese. Foods in which cheese or cheese processed products and other food materials are rolled or layered are also not intended to have the flavor of mold-aged cheese.

[0005]

[Problems to be Solved by the Invention] In view of the above-mentioned prior art, the present invention provides a cheese that has the flavor of white mold cheese or blue mold cheese throughout, has good storage stability, and has a beautiful spiral or layered cut cross section. An object of the present invention is to provide a rolled or layered mold-ripened cheese processed product and a method for easily producing the mold-ripened cheese processed product in a short period of time.

[0006]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventors formed cheese as a raw material into a sheet form, inoculated it with white mold microorganisms or blue mold microorganisms, and after the inoculation The fermentation and aging process is carried out at a higher temperature and for a shorter period of time than that of ordinary white mold cheese and blue mold cheese, and the fermented and aged sheet-shaped processed cheese product is rolled into a roll or layered, vacuum packaged, and when heated, it becomes white. The present invention was completed based on the discovery that a rolled or layered cheese product having the flavor of mold cheese or blue mold cheese can be easily obtained.

[0007] To solve the above-mentioned problems, the present invention is characterized in that a sheet-like cheese on which white mold microorganisms or blue mold microorganisms have grown on at least one side is vacuum-packed in a roll form or in a layered form. Aged cheese processed products and sheet-shaped processed cheese products are inoculated with white mold microorganisms or blue mold microorganisms on at least one side, cultured, and then rolled into a roll or stacked in layers, and the rolled or layered products are vacuum packaged. This is a method for producing a mold-ripened cheese processed product in the form of a roll or layer, which is characterized by heating the packaged product.

[0008] The sheet-shaped cheese used as a raw material in the present invention is a processed cheese, a cheese food, or a milk base, which is inoculated with white mold microorganisms or blue mold microorganisms, and is made into a roll after ripening. It is desirable to have flexibility that does not cause bending or cracking during the process, and to have shape retention without excessively softening or melting during the heating process after packaging. The above properties can be determined from "hardness" (g.w.) measured by Tensipresser and "heat resistance" (%) by the method described in Test Example 1.

[0009] The desirable range of hardness is 250 to 3500 g.
．． w. , particularly preferably 1000 to 3000 g. w. It is. If the raw cheese processed product is outside this hardness range and is too soft (for example, if the hardness is less than 250 g.w.), the workability in the rolling process or layering process will be poor, and packaging will be difficult. It is difficult to maintain the shape in the subsequent heating process, and the structure (texture) of the product becomes poor. On the other hand, if it is too hard (for example, the hardness is 3500g.w)
．． (exceeding the above), it may cause the inconvenience of bending or cracking during the process of rolling it into a roll. However, when producing a product with the most layers, a processed cheese product with a slightly higher hardness can also be used. On the other hand, the heat resistance is 70-10
0% is preferable, and if it is less than 70%, it will be difficult to maintain the shape in the heating process after packaging. The sheet-like processed cheese product used as a raw material is adjusted to the desired hardness and heat resistance by, for example, changing the maturity of the cheese, mixing an appropriate amount of molten salt, changing the amount of water added, mixing fats, oils, proteins, gums, etc. be able to.

[0010] The thickness of the sheet-shaped processed cheese product is not particularly limited, but considering the penetration of the flavor of white mold cheese or the flavor of blue mold cheese into the interior, it is preferably about 5 to 20 mm, particularly about 5 to 10 mm. is the most desirable.

[0011] The white mold microorganism used in the present invention is Penicillium, which is generally used in the production of white mold cheese.
camemberti (Penicillium camem)
berti) or its mutant strain Penicillium caseicolum
etc. Blue mold microorganisms include Penicillium roqueforti (Pe), which is generally used in the production of blue mold cheese.
nicillium roqueforti) or its mutants. Inoculation of white mold microorganisms or blue mold microorganisms onto sheet-shaped cheese is carried out by aseptically spraying (or scattering) a culture solution (substance) of white mold microorganisms or blue mold microorganisms onto one or both sides of the sheet. be exposed. To prepare a culture solution for mildew-based microorganisms, for example, inoculate Penicillium camemberti into a commercially available Cypec medium, culture at 10 to 25°C for 7 days, add sterile water to the culture, shake lightly, and make a suspension. Prepared by obtaining. In addition, cultures of blue mold microorganisms can be prepared, for example, by adding Penicillium roqueforti (P) to sterilized bread.
enicillium roqueforti), cultured at 20° C. for 10 to 15 days, dried the culture at low temperature, and ground it into powder.

[0012] The processed cheese sheet inoculated with white mold microorganisms or blue mold microorganisms is kept at a temperature of 20 to 30°C and a humidity of about 90 to 95% for 3 to 7 days to allow growth of the microorganisms and ripening of the cheese. . This aging condition is slightly higher and for a shorter period of time than the conventional conditions of 10-20°C for 2-3 weeks in the production of white mold cheese and 5-13°C for 2-5 months in the production of blue mold cheese. It is. In the present invention, since blue mold microorganisms are inoculated and cultured in a sheet-shaped processed cheese product, there is no need for perforation, which is required in the usual production of blue mold cheese.

[0013] In the next step, the sheet of processed cheese product on which white mold microorganisms or blue mold microorganisms have grown and matured is rolled into a roll or layered. When microorganisms are inoculated on only one side of the sheet, a product that is desirable from an aesthetic point of view can be obtained by rolling or layering the sheet with the surface on which the microorganisms are growing on the outside.

[0014] The rolled or layered cheese product is vacuum packaged and heated to 75 to 90°C for about 5 to 15 minutes. Vacuum packaging removes internal air, and heating causes the rolls or layers to adhere even more tightly, and most of the microorganisms and enzymes are inactivated. The hardness and heat resistance of the raw cheese processed product are related to adhesion during this heating step, and if the hardness and heat resistance are within the above range, the product will adhere well under these heating conditions and will not lose its shape. It is preferable to use a heat-shrinkable film as the packaging material for vacuum packaging, and immersing the packaged item in hot water is the simplest and most effective heating process.

[0015] After heating, the rolled or layered mold-ripened cheese product is cooled as quickly as possible to a temperature of 0°C to 10°C.
It is desirable to preserve it at a certain level.

Next, the present invention will be explained in detail with reference to test examples.

Test Example 1 This test was conducted to determine the appropriate range of hardness and heat resistance for processed raw cheese products.

(1) Preparation of sample Cheddar cheese (produced in Australia) (single item or mixture of cheddar cheese aged 2 to 6 months) to 100 parts (weight, same hereinafter) of polyphosphoric acid molten salt (JOHA)
3.5 parts of S230, a product of Hoechst Japan Co., Ltd.) and an appropriate amount of water were added and heated to 95° C. to prepare processed cheeses of each hardness listed in Table 1.

(2) Test method 1) Hardness measurement The test was carried out under the following conditions.

Measuring device: Tensipresser TTP-50BX
(Manufactured by Takemoto Electric Co., Ltd.) Measurement conditions: Sample thickness: 10 mm Sample temperature: 7° C. Plunger: Diameter 10 mm Penetration: 2.0 mm Penetration speed: 120 mm/min 2) Measurement of heat resistance Measurement of heat resistance was performed by the following method.

[0021] Each sample prepared in the above (1) was
The change in area when the sample was placed on a metal plate having a width of 3 cm and a thickness of 5 mm for 10 minutes at a surface temperature of 90° C. was calculated using the following formula, and was defined as heat resistance (%).

Heat resistance (%) = 100-((PA-IA)/IA)×1
00 However, IA is the initial area (before heating), and PA is the area after heating.

3) Evaluation method (a) Evaluation from hardness (described as hardness evaluation) (1)
) Each sample (temperature 20°C) prepared in
The state of the sample was visually observed when it was formed into a size of 0 mm and a thickness of 10 mm, and wound horizontally around a metal cylinder (temperature: 20° C.) with a diameter of 20 mm, and evaluated as follows.

□: No cracks occur, but it is too soft and has poor workability.

○: No cracking occurs. Workability is also good.

△: No cracks were formed, but it was a little hard and the workability was somewhat inferior.

×: Cracks occur.

(b) Evaluation from heat resistance (described as heat resistance evaluation) Using each sample prepared in (1) above, roll it according to the method described in Reference Example 1, and vacuum it using a shrink film. It was packaged and heated to 90° C. for 10 minutes, and the condition of the side surface of the roll was visually observed and evaluated as follows.

◯: Slightly melted, each sheet adheres well, and the roll does not lose its shape. △: Slight melting, each sheet adheres well, and the shape of the roll is slightly distorted. x: Melts and cheese flows out from the side of the roll.

(3) Test results The results of this test were as shown in Table 1.

[0031]

[Table 1]

As is clear from Table 1, the hardness is 250~
3500g. w. It has been found that if the film has a heat resistance of 70 to 100%, appropriate shape retention can be obtained even under the above-mentioned heating conditions. Therefore, processed cheese products having properties that satisfy both of these requirements are suitable as raw materials for the present invention.

Test Example 2 This test example was conducted to confirm the heating conditions after vacuum packaging.

(1) Preparation of sample A sample prepared by the same method as in Example 1 before heating was used.

(2) Test method Heating was performed under the conditions shown in Table 2, the shape (shape retention) was visually observed immediately after heating, and the flavor after being stored in a refrigerator at 5°C for one month was evaluated by sensory evaluation. ,evaluated. Visual observation and flavor were evaluated as follows by a panel of 10 men and 10 men.

[0036] Shape retention: The panel received three grades: "Good shape retention" (3 points), "Slightly poor shape retention" (2 points), and "Poor shape retention" (1 point). A graded rating is given, and those with a total score of 60 to 50 from all the panel members are ``good'' and 50.
Those with a score of less than 30 points were rated as "slightly poor," and those with a score of less than 30 were rated as "poor."

Flavor: The panel was asked to compare the flavor of the product immediately after manufacture with the flavor of the stored sample, and the results were ``same as the flavor of the product immediately after manufacture'' (4 points), ``slightly less than the flavor of the product immediately after manufacture'' The flavor was evaluated on a four-point scale: ``Inferior to the flavor of the product immediately after manufacture'' (3 points), ``Slightly inferior to the flavor of the product immediately after manufacture'' (2 points), and ``Inferior to the flavor of the product immediately after manufacture'' (1 point). If the total evaluation score of all the panel members is 80 to 70, it is "good", and if it is less than 70 to 60, it is "slightly deteriorated".
Those with a score of less than 60 to 40 were classified as "slightly deteriorated", and those with a score of less than 40 were classified as "deteriorated".

(3) Test results The results of this test were as shown in Table 2.

[0039]

[Table 2]

Note: The symbol "-" in the flavor column indicates that no evaluation test was conducted.

[0041] From the test results in Table 2, after vacuum packaging, 75°C ~
It was confirmed that heating at 90°C for 10 to 20 minutes is appropriate.

Test Example 3 This test example was conducted in order to compare the flavor of the processed roll-shaped white mold cheese produced according to the present invention with the flavor of the processed cheese used as the raw material.

(1) Preparation of Samples A sample (sample A) manufactured by the same method as in Example 1 and a control sample (sample B) manufactured by the same method as in Reference Example 1 were used.

(2) Test method A panel consisting of 10 men and 10 men conducted a three-point discrimination test method and a three-point preference test method [“Applications of Stochastics to Chemistry and Biology, Volume 3”, p. 134, Nankodo , published June 1963,
Reference] was carried out at the same time. That is, for sample A and sample B, two samples for one and one sample for the other, a total of 3
The researchers randomly arranged the samples and asked them to identify the odd sample among them. At the same time, preference between the odd sample and other samples was tested, and the number of samples preferred by those who correctly answered the above three-point discrimination test was taken as the preference result.

(3) Test results The results of this test are shown in Table 3.

[0046]

[Table 3]

*: Number of people who prefer Samples A and B From the test results in Table 3, the rolled white mold cheese processed product produced by the method of the present invention (Sample A) was compared with the raw cheese processed product (Sample B). It was confirmed that people liked it significantly.

Reference Example 1 Cheddar cheese aged for 5 months (made in Australia) 85
0g, water 120g, and molten salt (JOHA S230
, manufactured by Hoechst Japan Co., Ltd.) was heated and melted at 95°C and slowly cooled to obtain about 1000 g of processed cheese (hardness and heat resistance measured by the same method as above were 28.
00g. w. , and 90%). This is 15cm long
It was cut into a sheet with a width of 20 cm and a thickness of 10 mm. This sheet was wound into a roll, vacuum-packaged using a heat-shrinkable film (Kurehalon MLB, manufactured by Kureha Chemical Co., Ltd.), and immersed in hot water at 90°C for 10 minutes to obtain a roll of processed cheese.

[0049] Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[0050]

[Example] Example 1 Cheddar cheese aged for 5 months (Australian) 85
0 g, 120 g of water, and 30 g of molten salt (JOHA S230, manufactured by Hoechst Japan Co., Ltd.) were heated and melted at 95°C, and slowly cooled to obtain about 1000 g of processed cheese (hardness and heat resistance measured using the same method as above. 2800g each
．． w. , and 90%). This was cut into a sheet 15 cm long, 20 cm wide, and 10 mm thick.

[0051] Separately, commercially available Cypec medium 8
Penicillium casei column (Penicillium casei) to 0g
ium caseicolum. (manufactured by Flora Danica)
was inoculated and cultured at 12°C for 7 days, and the culture was soaked with 40 m of sterile water.
1 was added and shaken gently to prepare a Penicillium casei column culture solution.

After wiping the surface of the cheese processed into a sheet with alcohol, 10 ml of Penicillium casei column culture solution was sprayed onto one side of the sheet, and the humidity was 95%.
The cells were placed in a thermostat and cultured at 25°C for 5 days. The sheet is rolled into a roll with the side fully covered with mildew facing outward, vacuum-packed using heat-shrinkable film (Kurehalon MLB, manufactured by Kureha Chemical Co., Ltd.), and placed in hot water at 90°C for 10 minutes. The cheese was soaked to deactivate the mildew and enzymes, and the sheet surface of the rolled cheese was bonded. Then, it was rapidly cooled to 5°C to obtain a product. The resulting product was well-shaped and had a good texture with the flavor of white mold cheese spreading throughout.Even after storing this product in a refrigerator at 5℃ for 3 months, there was no change in flavor or texture. It was good.

Example 2 Cheddar cheese aged for 5 months (made in Australia) 46
0g, 2 month aged cheddar cheese (produced in Australia) 200g, coconut oil (Econa LS-L, manufactured by Kao Corporation) 60g, emulsifier (Kao Excel, manufactured by Kao Corporation) 1g, sodium casein (manufactured by Nippon Protein Co., Ltd.) 100g , molten salt (JOHA S230, manufactured by Hoechst Japan)
30g of cheese food and 149g of water were heated and melted at 95°C and slowly cooled to obtain about 1000g of cheese food (hardness and heat resistance measured by the same method as above were 2960g.w, respectively).
．． , and 78%). This is 15cm long and 20cm wide.
It was cut into a sheet with a thickness of 10 mm and a thickness of 10 mm.

[0054] The same method as in Example 1 was used to obtain a roll-shaped product with a good texture and a rich white mold cheese flavor.

Example 3 Cheddar cheese aged for 2 months (made in Australia) 45
0g, coconut oil (Econa LS-L, manufactured by Kao Corporation) 30
g, emulsifier (Kao Excel, manufactured by Kao Corporation) 1 g, sodium casein (manufactured by Nippon Protein Co., Ltd.) 90 g, molten salt (J
OHA S230, manufactured by Hoechst Japan) 30g,
and 399 g of water were heated and melted at 95° C. and slowly cooled to obtain about 1000 g of milk base (hardness and heat resistance measured by the same method as above were 1000 g.w. and 80%, respectively.
Met). This is 15cm long, 20cm wide, and 10cm thick.
It was cut into mm pieces and processed into sheets. Thereafter, by the same method as in Example 1, a roll-shaped product with a pleasant white mold cheese flavor and a good texture was obtained.

Example 4 Cheddar cheese aged for 2 months (produced in Australia) 45
0g, coconut oil (Econa LS-L, manufactured by Kao Corporation) 30
g, emulsifier (Kao Excel, manufactured by Kao Corporation) 1 g, sodium casein (manufactured by Nippon Protein Co., Ltd.) 90 g, molten salt (J
OHA S230, manufactured by Hoechst Japan) 30g,
and 399 g of water were heated and melted at 95° C. and slowly cooled to obtain about 1000 g of milk base (hardness and heat resistance measured by the same method as above were 1000 g.w. and 80%, respectively.
Met). This is 15cm long, 20cm wide, and 10cm thick.
It was cut into mm pieces and processed into sheets.

Separately, Penicillium roqueforti (Penicillium roqueforti) was added to a sterilized approximately 1 cm square piece of bread.
After inoculating Penicillium roqueforti (manufactured by Hansen) and culturing at 20° C. for 12 days, the culture was dried at low temperature and pulverized to prepare a Penicillium roqueforti culture.

After wiping the surface of the milk base processed into a sheet with alcohol, Penicillium roqueforti culture was sprinkled on one side of the sheet, placed in a thermostat with a humidity of 95%, and cultured at 25° C. for 5 days. did. Five sheets were stacked in a layer with the side fully covered with blue mold facing outward, vacuum-packed using heat-shrinkable film (Kurehalon MLB, manufactured by Kureha Chemical Co., Ltd.), and placed in hot water at 90°C for 10 minutes. The sheets were immersed to inactivate the blue mold and enzymes, and to adhere each sheet. Then, it was rapidly cooled to 5°C to obtain a product. The obtained product was a milk base with a good texture and a flavor of blue mold cheese throughout.

Example 5 Production was carried out under the same conditions as in Example 4, except that instead of stacking 5 sheets of milk stock inoculated and cultured with Penicillium roqueforti into a roll, blue-molded cheese was produced under the same conditions as in Example 4. A roll-shaped dairy base with flavor was obtained.

[0060]

[Effects of the Invention] The effects achieved by the present invention are as follows.

(1) A processed cheese product with a flavor comparable to that of ordinary white mold cheese or blue mold cheese can be easily produced in a short period of time.

(2) It is possible to produce processed cheese products that have a better shelf life than ordinary white mold cheese or blue mold cheese.

(3) A product having a beautiful spiral or layered cut cross section can be provided.

Claims (2)

[Claims] 1. A processed mold-ripened cheese product, characterized in that a sheet-shaped cheese with white mold microorganisms or blue mold microorganisms grown on at least one side is vacuum packaged in a roll or layered form. 2. Inoculating white mold microorganisms or blue mold microorganisms on at least one side of cheese processed into a sheet, culturing it, and then rolling it into a roll or layering it to form the rolled or layered product. A method for producing a mold-ripened cheese processed product in the form of a roll or layer, which comprises vacuum packaging and heating the packaged product.