JPH06225694A - Collagen-coated cheese and its preparation - Google Patents

Abstract

PURPOSE:To obtain a collagen-coated cheese having a collagen coating layer on the surface of cheese and a process for the preparation of the coated cheese. CONSTITUTION:The cheese is a bacteria-ripening hard cheese having a collagen coating layer on the surface of cheese. It can be prepared by filling curd particles into a mold, pressing, forming and salting the curd, coating with collagen and ripening the product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a collagen coating team having a collagen surface coated with collagen and a method for producing the same.

[0002]

2. Description of the Prior Art Cheeses differ in the manufacturing method depending on the type, but bacterial mature molding cheeses such as Goda cheese sterilize raw milk, and lactic acid bacteria starter is added to it to add lactic acid bacteria. Lactose in milk is fermented to produce lactic acid. Then, when rennet is added, casein which is a main protein of milk component is coagulated, and fat is contained in the coagulated product, that is, the card in a form wrapped in the coagulated casein. When this card was diced and heated slowly to about 38 ° C. with slow stirring, the card contracted and whey was discharged from the inside of the card to give white card particles. Since it is separated into yellow-green whey, the whey is eliminated, and white card grains are collected, packed in a mold and compressed, and then salted. After salting, in order to suppress the evaporation of water and the propagation of various bacteria, the surface thereof is coated with plastic and optionally paraffin, and the humidity is 80 to 90%, 10 to 15%.
Aged in the aging room at ℃. During this aging, water-soluble nitrogen compounds such as amino acids, free fatty acids, etc. are produced by proteolytic enzymes and lipolytic enzymes of microorganisms such as lactic acid bacteria, and flavors unique to natural cheese are produced.

Polyvinyl acetate emulsion is widely used as a plastic coating material used for aging after salting, because this vinyl acetate coating has appropriate water permeability and shrinkability. However, when this polyvinyl acetate emulsion is used, it cannot be eaten as it is, so it must be peeled off, and the peeled vinyl acetate must be discarded as it is because it is non-degradable. This causes pollution of the environment, and when paraffin coating is performed after vinyl acetate coating, paraffin is extremely difficult to be peeled off. On the other hand, a cheese containing a process cheese filled in an edible collagen casing has been known prior to the filing of the present application (for example, JP-A-1-
187050, Japanese Patent Laid-Open No. 1224061, Japanese Patent Laid-Open No. 3-1
33338). However, these methods are different from the gist of the present invention in that the collagen is made into a tubular shape in advance and then the cheese is filled.

[0004]

As a result of various studies to solve the above problems, the present inventor has found that by using collagen derived from living body instead of plastic such as polyvinyl acetate, polyvinyl acetate can be used. Like the above, not only it acts favorably on the aging of cheese, but collagen can be eaten by protein, and when the paraffin is coated on the collagen coating, the paraffin is peeled off after aging. The present invention has been completed by finding advantages such as ease of use, and an object of the present invention is to provide collagen coating cheese and a method for producing the same.

[0005]

That is, the gist of the present invention is a bacterial ripening hard cheese characterized by having a coating layer of collagen on the surface of cheese, and a method for producing cheese. In the above method, the card grain is packed in a mold, squeezed, molded and then salted, and then collagen is coated and aged to be aged.

As the collagen used in the present invention, atelocollagen or alkali-solubilized collagen which is solubilized by an enzyme, acid-soluble collagen solution, suspension of insoluble collagen or the like can be used. The pH of the solution is not particularly limited, but it is preferably acidic. By air-drying after applying this collagen solution by cooking and applying it to the cheese after salting to partially solidify it by the salt content of the cheese after molding, Therefore, the coating can be easily performed. There are no particular restrictions on the air-drying conditions. The aging conditions after air drying can be the same as those for vinyl acetate and the like.

The collagen concentration of the collagen solution or collagen suspension used for this collagen coating is 0.5 to 10%, preferably about 1 to 5%. Further, the coating method is not particularly limited. The thickness of the collagen coating is 5-100 μm, especially 10-50 μm.
Is desirable. After collagen coating, it is also possible to coat with paraffin to improve the appearance at the time of sale, further suppress the growth of various bacteria, and further suppress the emanation of water for aging. At this time, paraffin coating can be performed just as in the case of conventional vinyl acetate or the like.

[0008] In the case of the paraffin-coated cheese as described above, it is possible to obtain one having a better separation from paraffin than conventional vinyl acetate or the like. All of these collagen coatings are carried out by bacterial ripening hardware, for example, goat
It can be used as a dachet, an edam cheese, a cheddar cheese, or the like.

As described above, instead of the conventional vinyl acetate, etc.
By using Gen, you can obtain the same taste, hardness, and thickness of the lind as conventional products, and you can eat it without feeling discomfort without peeling the coating, and even if you discard it, it will be raw. Since it is degradable, it has been found that there are no environmental problems and that it also has good peeling off from paraffin. The present invention will be specifically described below with reference to examples.

[0010]

[Examples and Comparative Examples]

Example 1 A 2% solution of collagen was applied to one side of the cheese after molding and salting.
After coating with a sponge to a thickness of about mm, the remaining half is coated and dried to form a collagen film of about 2 μm.
This was aged for 7 days in a aging room at 13 ° C. and 90% RH, then coated with paraffin and further aged in the aging room for 3 months to obtain collagen coating cheese. Example 2 The seeds after molding and salting are dipped in a 3% solution of collagen and dried to form a collagen film of about 30 μm. This was aged for 7 days in a aging room at 13 ° C. and 90% RH, then coated with paraffin and further aged in the aging room for 3 months to obtain collagen coating cheese.

Example 3 A 2% solution of collagen was applied to one side of the cheese after molding and salting.
After coating with a sponge to a thickness of about mm, the remaining half is coated and dried to form a collagen film of about 40 μm. This was aged for 6 weeks in an aging chamber at 13 ° C. and 90% RH to obtain collagen coating cheese. Example 4 The seeds after molding and salting are immersed in a 2% solution of collagen and dried to form a collagen film of about 40 μm. This was aged for 6 weeks in an aging chamber at 13 ° C. and 90% RH to obtain collagen coating cheese.

[0012]

As described above, in the present invention, since edible collagen is used on the surface of cheese instead of the conventional plastic film, this coated layer can be eaten as it is without peeling and discarding. Even if it is discarded, it is biodegradable and does not cause a problem of environmental pollution. In addition, when paraffin is applied on the collagen-coated layer for aging, the paraffin layer can be easily peeled off, and other effects can be obtained.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yo Tanaka, Yamagata City, Yamagata Prefecture, 3 companies, 57 Hokuyo Co., Ltd. (72) Inventor, Noboru Kondo, Yamagata City, 3 companies, 57 companies, Hokuyo Co., Ltd. Inside the ceremony company (72) Inventor Shingo Nakazaki 1 Hokuyo Co., Ltd. at 57, Sansha, Yamagata City, Yamagata Prefecture

Claims (3)

[Claims] 1. A bacterium-molding hard cheese containing a coating layer of collagen on the surface of cheese. 2. The bacteria matured hard cheese according to claim 1, further comprising a coating layer of a material on the coating layer of collagen. 3. A bacterial ripening hard-hardening method characterized in that, in the cheese manufacturing method, card grains are packed in a mold, squeezed, molded and then salted, and then collagen is applied and aged. Manufacturing method.