JPH0576292U - Bite-sized golf ball-shaped white mold cheese - Google Patents

Abstract

(57) [Summary] [Structure] A bite-sized golf ball-shaped white mold cheese in which cheese is formed into a bite-sized spherical shape, and white mold is grown on the surface of the cheese to form a dimple pattern. [Effect] According to the present invention, since the size of the cheese is bite-sized, it is possible to eat it as it is without the trouble of cutting it. That is, the cheese that has flown out due to cutting does not stain hands or adhere to tableware or containers. The shape of the golf ball makes it fun.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a bite-sized golf ball-shaped white mold cheese.

[0002]

[Prior Art]

 Conventionally, Camembert cheese is the most representative of white mold growth cheese. Its shape is disk-shaped or columnar, the size is 75-110 mm in diameter, the thickness is 20-30 mm, and the weight is about 100-250 g. When eating this cheese, it is common to cut it into wedges and serve on a plate. As the Camembert cheese matures, the inside of the cheese becomes softer, and the inside of the cheese flows out when it is left at room temperature after it has been cut, and it looks very bad. It is very difficult to handle because it adheres to.

On the other hand, in the case of forming a dent on the surface of cheese, it is necessary to apply pressure in the case of hard cheese such as hard type cheese, or to shape the cheese by scraping it. In addition, when the cheese is soft, there is a problem that the cheese adheres to the mold during molding. Also, as for the shape, cheese intended to give the image of a golf ball is not found.

[0004]

[Problems to be solved by the device]

 Conventional cheeses such as those mentioned above must be cut into a predetermined size when eating, and if cheese is ripening excessively, the shape of the cheese is likely to collapse when cut, and it is also suitable for ripening. In the case of fresh cheese, if it is left at room temperature after cutting, the cheese will also flow out from the inside, which not only looks bad, but also adheres to the container or eating device or to your hands when eating. It is very difficult to handle.

Further, the conventional cheese has problems that a large pressure is required when forming a dent on the surface of the cheese and that the cheese is worn when scraped and molded. Therefore, the present inventors focused on the color of mildew cheese and made it into a bite-sized golf ball shape, and the appearance was new as a food shape, and these problems could be solved at once. I found out, and completed the present invention.

Therefore, according to the present invention, when cheese is molded into a golf ball shape, there is no need to apply pressure, no need to scrape off, and no need to cut the cheese regardless of the hardness of the cheese. The aim is to obtain a bite-sized golf ball-shaped cheese that can be eaten as it is. The cheese referred to in the present invention refers to hard cheese such as Gouda cheese, cheddar cheese and Edam cheese, and imitation cheese made by adding edible oil and fat to casein, acid casein, and sodium caseinate.

[0007]

[Means and Actions for Solving the Problems]

 In order to achieve the above-mentioned object, the present invention provides a bite-sized golf ball-shaped white mold cheese in which cheese is formed into a spherical shape and white mold is grown on the surface of the cheese to form a dimple pattern. Is. As a size for forming a bite, various sizes from a golf ball size to a smaller size can be formed. Then, put the round cheese in a container with dimple pattern, and occasionally invert it to grow mildew on the cheese surface to form a matte portion. That is, since the mycelia of the mildew are entangled with each other to form a mat-shaped layer, it is possible to easily form a dent there. For example, dimples can be easily made even with the weight of cheese itself.

In this way, the golf ball-like unevenness is completed. By putting a bite-sized spherical moldy cheese into a golf ball-like uneven hemispherical container and then covering it with a lid of the same shape, it is possible to easily form a dent on the cheese surface. can get. In addition, you may put other kinds of cheese, such as bean jam, as a core in this cheese.

In the present invention, the bite-sized means that the size of a mouthpiece can be almost one mouth when eating, for example, the diameter is about 4 mm to 50 mm and the weight is about 0.2 g to 50 g. You can

[0010]

[Effect of the device]

 According to the present invention, since the size of the cheese is bite-sized, it is possible to eat as it is without the trouble of cutting it. In other words, the cheese that comes out when you cut it does not stain your hands or attach it to dishes or containers. In addition, the appearance is white and uneven, and because it is completely golf ball-shaped, it has a fun shape and is ideal for souvenirs at golf courses, sightseeing spots, and on the go.

[0011]

【Example】

 Example 1 Curds obtained according to the method for producing Camembert cheese were packed in a hemispherical mold having a diameter of 3 cm, and the molds were combined to form a spherical shape, and the card was removed from the mold. Then, according to the conventional method, the spores of mildew were sprayed and allowed to grow in the fermentation room (20 ° C., humidity 90% RH). The spherical fungus-grown cheese thus obtained is put into a hemispherical plastic container that has been subjected to a dimple-like unevenness treatment of a golf ball, and a lid having the same shape is used to mold. Then, unevenness was formed on the white mold on the surface of the cheese, and it looked like a golf ball. It was fermented for 2 weeks and aged appropriately. Furthermore, the cheese inside was fermented for about one month until it liquefies, and the ripening proceeded. [Characteristics of cheese after 3 weeks of fermentation] As a control, a disk-shaped 125 g of Camembert cheese obtained by a conventional method was cut into 8 wedges and placed on a plate. On the other hand, the golf ball-like mildew-grown cheese obtained at the third week of fermentation obtained as described above was bite-sized, so it was placed on a plate as it was.

When left at room temperature for 24 minutes at 24 ° C., in both cases, the ordinary Camembert cheese had a problem that the inside cheese flowed out and the appearance was significantly impaired. In addition, when eating, the hands became dirty with cheese, and the cheese that had run off adhered to the plate and wasted. Moreover, the appetite also diminished due to the significant loss of appearance. On the other hand, golf ball-shaped white mold-grown cheese is bite-sized, so it does not require any time and effort to cut, the appearance is white and clean, the cheese inside does not stain hands, and it does not adhere to tableware at all. I was able to eat without waste. [Characteristics of cheese in the first month of fermentation] When the golf ball-shaped white mold-grown cheese obtained by fermentation for one month was cut, the cheese inside was liquefied, but it was necessary to cut it because it was a bite-sized I was able to eat without wasting my hands, keeping my hands clean, and not sticking to the dishes at all.

Example 2 A domestic gouda cheese (water content: 42% by weight) aged for 3 months was cut out into a spherical shape having a diameter of 3 cm, and spores of penicillium candidum were suspended on the surface according to the method of Camembert. The liquid was sprayed. The cheese thus inoculated with mildew was placed in a hemispherical plastic container having a dimple-like uneven surface treatment of a golf ball in the same manner as in Example 1, and kept in a fermentation chamber (temperature They were housed at 20 ° C and humidity of 90% RH) and allowed to develop white molds for 5 days while being inverted every day.

Example 3 Processed cheese (moisture content 46%, fat 35%) melted by a conventional method was cooled to a spherical shape having a diameter of 4 mm and molded, and the temperature of the product was adjusted to 10 ° C., and then the penicillium used in Example 2 was used. -It was dipped in a solution of a suspension of spores of penicillium candidum and a lactic acid bacterium starter.

The cheese inoculated with the mildew as described above is housed in a fermentation room (temperature 15 ° C., humidity 90% RH) so as not to be overly dried, and the mildew is grown in 6 days while being inverted every day. Let If the cheese thus obtained is placed in a hemispherical plastic container that has been subjected to a dimple-like unevenness treatment of a golf ball in the same manner as in Example 1, unevenness will be formed in the white mold portion of the cheese surface, It became a golf ball.

Example 4 Rennet casein, sodium caseinate, acid casein, soybean white squeezing oil, soybean hardened oil as a main raw material, polyphosphate as a molten salt was added thereto, mixed and heated to about 85 ° C., The imitation cheese produced by emulsification was molded into a spherical shape having a diameter of 4.5 cm. Next, this cheese was immersed in a mixed suspension of the mildew spores and the lactic acid bacterium starter used in Example 3.

The cheese inoculated with the mildew as described above is stored in a fermentation room (temperature: 15 ° C., humidity: 90% RH) so as not to be overdried, and the mildew develops in 6 days while being inverted every day. Let If the cheese thus obtained is placed in a hemispherical plastic container that has been subjected to a dimple-like unevenness treatment of a golf ball in the same manner as in Example 1, unevenness will be formed in the white mold portion of the cheese surface, It became a golf ball.

When the cheeses obtained in Examples 2, 3 and 4 were evaluated, the contents of any of the golf ball-shaped mildew cheeses were completely dissolved even when left at room temperature. The shape was maintained as it was, and it did not adhere to the container and tableware, did not require labor for cutting, and had a good appearance.

[Brief description of drawings]

1 is a schematic view showing the appearance of cheese obtained according to the present invention.

[Explanation of symbols]

 1 Golf-like white mold cheese 2 Recessed part

Claims (1)

[Scope of utility model registration request] 1. A bite-sized golf ball-shaped white mold cheese obtained by molding cheese into a bite-sized spherical shape, and growing white mold on the surface of the cheese to form a dimple pattern.