JPH1198951A - Production of portion-like white fungous natural cheese - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a portion-like white fungous natural cheese by charging milk curd into a mold, molding the charged milk curd, cutting the molded product and subsequently culturing the white fungus, enabling the production of the portion-like white fungous natural cheese not having white fungus granules on the cut surfaces, having a smooth tissue, not leaving residues in mouths when eaten, and good in meltability in mouths. SOLUTION: This method for producing a portion-like white fungous natural cheese comprises charging milk curd in a mold, removing whey, taking out the molded product, cutting the molded product into portion-like pieces having a proper size, thermally melting the cut surfaces, spraying a suspension containing the spores of the white fungus on the smoothened surface of the cut pieces, and further culturing the white fungus. Therein, the thermal melting of the cut surfaces is performed by a direct or indirect heating method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a potion-shaped mildew-based natural cheese. The potion-like mildew-based natural cheese obtained by the method of the present invention is smooth because no granules due to mildew are generated on the surface, and has good mouth-solubility when ingested.

[0002]

2. Description of the Related Art A mildew-based natural cheese is a cheese wrapped in velvety mildew and has a smooth and soft peculiar structure and a plain flavor, so it is a kind of cheese that is easy to ingest. It is. Camembert cheese, a kind of mildew natural cheese, is produced in a French style by the following method. That is,
After the raw milk is sterilized and cooled, a starter and rennet are added to coagulate the milk, the coagulated milk curd is cut, and the cut curd is held for a certain period of time, then put into a hoop to separate the curd and whey. Then, immerse the curd in a saline solution and add salt.After salting , P.camemberti or P.candidum
Spray the suspension containing spores such as
This is a method in which the surface is dried for 1 to 2 days in a drying room at 75 ° C. and a relative humidity of 75%, and aging is performed in a aging room at a temperature of 14 ° C. and a relative humidity of 95% [F. Kosikowski: Cheese and fermented m
ilk foods, second edition, p.342-345 (1982)]. Camembert cheese produced by this method produces white mold on the surface of the cheese from the fourth day of ripening, and after about 10 days, ripening progresses from the surface. Changes to a tissue-like tissue. further
After aging for 30 to 40 days, a mat is formed by mildew on the surface, the paste-like portion progresses to the center, the flavor becomes unique to Camembert cheese, and the flavor becomes generally flat.

[0003] The outer shape of the mildew-based natural cheese prepared as described above usually has the same shape as the mold, and the weight is formed to be about 100 to 250 g / piece. Then, when ingesting, it is common to cut into appropriate sizes. However, recently, a potion-shaped white mold-based natural cheese molded into a suitable size that is easy to take in advance, for example, a weight of about 20 to 100 g / piece, so that it is not necessary to cut it at the time of ingestion, is commercially available. I have. The method for producing this potion-shaped mildew-based natural cheese is as follows:
Milk curd prepared by a conventional method is filled in a mold to separate whey, taken out of the mold, salted by salting, cut into an appropriate size, and thereafter, a suspension containing spores is prepared. It is prepared according to conventional production methods such as surface spraying and aging.

[0004]

In the portion-shaped mildew-based natural cheese prepared by the above method, the outer peripheral portion formed by contacting the inner surface of the mold has a smooth surface, but the cut surface has Depressions and small holes are formed.
This is because when the mold is filled with card and whey is eliminated, it is left for a certain period of time (about 16 to 20 hours), and whey is eliminated by the weight of the card, so the contact surface with the mold has a smooth surface However, formation of a cavity inside is inevitable. A method of applying a certain pressure to eliminate the formation of this internal cavity is also conceivable, but the tissue becomes hard,
There is a problem in that the texture and the flavor are reduced, whey must be eliminated by the weight of the card, and the formation of a certain degree of cavity cannot be avoided. For this reason, cavities are formed as depressions or small holes in the cut surface. In addition, a method of forming a potion using a mold that divides the interior into small sections is also conceivable, but there are many problems to be solved for adoption in actual production because workability and productivity are poor and inefficient. .

When the mat is formed with white mold on the surface when the pits and pores are formed and the mat is formed by white mold, the pits and pores have a lower moisture content than the other portions and become a hard tissue. At this time, there is a problem that a granular residue remains in the mouth, resulting in a poor texture. Therefore, the present invention has been studied in order to solve such a problem that dents and small holes are formed on the surface of the cut portion to form a hard tissue. To obtain mold natural cheese. That is, the present invention provides a method for producing a potion-like mildew-based natural cheese having a good texture without leaving a residue in the mouth when ingested, without forming a hard tissue by mildew on the cut surface. That is the task.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides the following method for producing a potion-like mildew-based natural cheese. That is, the present invention eliminates whey by filling the milk curd into a mold and allowing it to stand for a certain period of time, removing the milk curd from the mold, immersing the milk curd in a saline solution, and cutting the milk curd into an appropriate size. Forming into a potion, further spraying a suspension containing mildew spores on the surface after smoothing by heating and melting the cut surface, and a method for producing a potion-like mildew-based natural cheese comprising ripening is there. still,
In the present invention, a cheese formed by molding a milk curd and aged with mildew is called a potion-like mildew-based natural cheese.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the present invention, a potion-shaped mildew-based natural cheese is prepared by the following method. Fat ratio 1.0 as raw milk
Milk adjusted to ~ 5.0% is used. This milk is sterilized according to a conventional method, and a lactic acid bacteria starter is added in an amount of about 1.0 to 3.0%. The lactic acid bacteria that can be used, Streptococcus lactis (Streptococcus lactis), thread script Lactococcus cremoris (S.cremoris), Streptococcus die acetyl lactis (S.diacetylactis), Streptococcus thermophilus (St he rmophilus), Streptococcus Durance (S.durance), Streptococcus faecalis (S.faecalis) Streptococcus Shitoroborasu (S.citrovorus), Streptococcus Parashitoroborasu (S.paracitrovorus
), Leuconostoc
citrovorum ), leuconostoc dextranicum ( L. dextranicum ), leuconostoc cremoris ( L. cremoris), etc., and one or more of these lactic acid bacteria are used.

[0008] Lactic acid bacteria are added to the raw milk as described above to adjust the pH of the raw milk to 6.0 to 6.5, and then rennet is added to the raw milk at about 0.001 to 0.01% by weight to produce curd. Then, the card produced by the addition of rennet is cut by a conventional method, and then filled into a mold to discharge whey. After removing the whey, it is taken out of the mold, immersed in a salt solution of about 23% and salted, and then the card is cut into an arbitrary size by a cutter. For example, if the mold is circular, it may be cut at the center line to form a semicircle, or may be cut radially from the center to make 4 to 8 portions to a weight of about 20 to 100 g / piece.

[0009] The cut surface of the card formed into a portion as described above is formed with depressions and small holes.
Therefore, in the present invention, the cut surface of the card cut into a portion as described above is heated and melted to eliminate the dents and small holes formed in the cut surface. As a method of heating and melting the cut surface, there are a direct heating method and an indirect heating method.The direct heating method is a method in which the cut surface is brought into direct contact with a flame such as a burner. Such a steel sheet is heated from the back side by a burner, an electric heater, or the like, and the cut surface of the card is pressed against the heated surface to be heated and melted. By heating the cut surface in this way, the dents and small holes formed in the cut surface are filled with the melted card, and the cut surface becomes smooth.

[0010] Next, the potion-like card that was to smooth the cut surface, Penicillium casei column (Pen according to a conventional method
The surface is sprayed with a spore-containing suspension, such as icillium caseicolum ) or penicillium camemberti ( P.camemberti ), which is commonly used in the preparation of mildew-based natural cheese. And temperature 12 ~ 16 ℃, relative humidity 70 ~ 80%
Dry the surface for 1-2 days in a drying room at a temperature of 12-16.
Preliminary aging is performed for about 5 to 7 days in an aging room at 90 ° C. and a relative humidity of 90% or more, and white mold is propagated on the surface. Then further temperature
Aging is performed in an aging room at 12 to 16 ° C and a relative humidity of 70 to 80%.
The maturation period differs depending on the size of the potted card, but is approximately 25
About 30 days. As a result of this aging, a mat is formed on the surface by white mold, the paste-like portion advances to the center, and the flavor becomes unique to white mold-based natural cheese, and the flavor becomes generally flat. As described above, the potion-like white mold-based natural cheese obtained by the method of the present invention has a mat formed by white mold with no dents or small holes on the cut surface and is aged, so that granulated products are formed on the surface. However, when ingested, no residue is left on the tongue, and the texture is good.

[0011]

EXAMPLES The present invention will now be described specifically with reference to examples of the present invention, and test examples for confirming the effects will be shown. Example 1 fat percentage raw milk 40kg adjusted to 3.5% sterilized for 15 seconds at 75 ° C., this mixture fungal 2.0 wt% of S. lactis as lactic acid bacteria starter (Streptococcus lactis) and thread script Lactococcus cremoris (S.cremoris) After the addition, 0.003% by weight of rennet having a titer of 100,000 was added to coagulate the raw milk. The curd produced by this coagulation was cut into 15 mm squares and held for 30 minutes, then filled into a circular mold having a diameter of 110 mm and a height of 30 mm, and held for 19 hours to remove whey. After the whey was removed, the card was taken out of the mold, immersed in brine of a 23% saline solution and salted, and cut into two equal parts at the center line. The cut card is brought into contact with a hot plate (electric heater) set at 120 ° C for about 30 seconds, and then heated and melted for smoothing. The penicillium casei column (P.caseicolu
The dispersion containing the spores of m) was uniformly sprayed on the surface of the curd to prepare a cheese curd. The cheese curd prepared above was dried in a drying room at a temperature of 14 ° C and a humidity of 75% for 1 day, and then aged for 7 days in an aging room at a temperature of 14 ° C and a humidity of 95%, followed by aging at a temperature of 5 ° C and a humidity of 75%. Aged in a room for 21 days to obtain semicircular white mold natural cheese. The water content of the obtained mildew-based natural cheese was 51%, and the weight was 125 g / piece.

[0012] Example 2 fat percentage of 3.5% to adjust the material milk 30kg pasteurized for 15 seconds at 75 ° C., which Streptococcus lactis as a lactic acid bacteria starter (Streptococcus lactis) and mixed bacteria 2.0 wt% of Streptococcus cremoris (S.cremoris) , And acetic acid were added to adjust the pH to 6.4, and 0.003% by weight of rennet with a titer of 100,000 was added to coagulate the milk. The card formed by this coagulation is cut into 15 mm squares and held for 30 minutes, then a circular shape with a diameter of 110 m
The mold was filled into a m, 30 mm high mold and held for 19 hours to eliminate whey. After the whey was removed, the card was taken out of the mold, immersed in brine of a 23% saline solution, salted, cut radially from the center into four equal parts, and formed into a portion. This cut portion of the card was brought into contact with a hot plate (electric heater) set at 120 ° C for about 30 seconds on the cut surface, heated, melted and smoothed.
A dispersion containing spores of P. caseicolum was uniformly sprayed on the surface of the curd to prepare a potion-like cheese curd. Temperature the cheese curd prepared above
After drying for 1 day in a drying room at 14 ° C and 75% humidity, aging for 7 days in an aging room at 14 ° C and 95% humidity,
Aged in a ripening room at a humidity of 75% for 21 days to obtain a potion-like white mold-based natural cheese. The obtained cheese had a moisture value of 52% and a weight of 62 g / piece.

[0013] Example 3 raw milk 30kg adjusted to fat ratio of 3.5% was sterilized for 15 seconds at 75 ° C., which Streptococcus lactis as a lactic acid bacteria starter (Streptococcus lactis) and mixed bacteria 2.0 wt% of Streptococcus cremoris (S.cremoris)
After addition of rennet with a titer of 100,000 0.003% by weight
Was added to coagulate the milk. After cutting the card formed by this solidification into a 15 mm square and holding it for 30 minutes, it is filled into a circular mold having a diameter of 110 mm and a height of 30 mm.
Hold for time to eliminate whey. After whey elimination, the card was taken out of the mold, immersed in brine of 23% saline solution, salted, cut radially from the center into eight equal parts, and formed into a potion. The cut portion of the card is brought into contact with a hot plate (electric heater) set at 120 ° C. for about 30 seconds, and then heated and melted for smoothing. The dispersion containing spores of penicillium casei column ( P. caseicolum ) The liquid was sprayed uniformly on the surface of the curd to prepare a cheese curd. Temperature the cheese curd prepared above
After drying for 1 day in a drying room at 14 ° C and 75% humidity, aging for 7 days in an aging room at 14 ° C and 95% humidity,
Aged in a ripening room at a humidity of 75% for 21 days to obtain a potion-like white mold-based natural cheese. The obtained cheese had a moisture value of 52% and a weight of 31 g / piece.

[0014]

[Comparative example]

The raw milk 40kg adjusted to Comparative Example 1 fat percentage of 3.5% was sterilized for 15 seconds at 75 ° C., which Streptococcus lactis as a lactic acid bacteria starter (Streptococcus lactis) and mixed bacteria 2.0 wt% of Streptococcus cremoris (S.cremoris)
After addition of rennet with a titer of 100,000 0.003% by weight
Was added to coagulate the raw milk. After cutting the card generated by this coagulation to 15 mm square and holding it for 30 minutes,
The mold was filled into a circular mold having a diameter of 110 mm and a height of 30 mm, and kept for 19 hours to eliminate whey. After removing whey,
The card was taken out of the mold, immersed in brine of a 23% saline solution, salted, and cut into two equal parts at the center line. Further, a dispersion containing spores of Penicillium caseilum ( P. caseicolum ) was uniformly sprayed on the surface of the cut curd to prepare a cheese curd. The cheese curd prepared above was dried in a drying room at a temperature of 14 ° C and a humidity of 75% for 1 day, and then aged for 7 days in an aging room at a temperature of 14 ° C and a humidity of 95%, followed by aging at a temperature of 5 ° C and a humidity of 75%. Aged in a room for 21 days to obtain semicircular white mold natural cheese. The obtained mildew-based natural cheese had a moisture value of 51% and a weight of 125 g / piece.

[0015] Comparative Example 2 The raw milk 30kg adjusted to fat ratio of 3.5% was sterilized for 15 seconds at 75 ° C., which Streptococcus lactis as a lactic acid bacteria starter (Streptococcus lactis) and mixed bacteria 2.0 wt% of Streptococcus cremoris (S.cremoris) , And acetic acid were added to adjust the pH to 6.4, and 0.003% by weight of rennet with a titer of 100,000 was added to coagulate the milk. After cutting the card formed by this coagulation into 15 mm square and holding it for 30 minutes, the diameter is 110 mm and the height is
It was filled into a 30 mm mold and held for 19 hours to eliminate whey. After removing the whey, remove the card from the mold,
Salt was immersed in brine of a 23% saline solution, salted, cut radially from the center into four equal parts, and shaped into portions. A dispersion containing spores of Penicillium caseicolum ( P. caseicolum ) was further uniformly sprayed on the surface of the potion-like curd to prepare a portion-like cheese curd.
The cheese curd prepared above was dried in a drying room at a temperature of 14 ° C and a humidity of 75% for 1 day, and dried in an aging room at a temperature of 14 ° C and a humidity of 95%.
After aging for several days, the aging room is kept at 5 ° C and 75% humidity.
Aged for 21 days to obtain a potion-like mildew natural cheese. The obtained cheese had a moisture value of 52% and a weight of 62 g / piece.

[0016] Comparative Example 3 The raw milk 30kg adjusted to fat ratio of 3.5% was sterilized for 15 seconds at 75 ° C., which Streptococcus lactis as a lactic acid bacteria starter (Streptococcus lactis) and mixed bacteria 2.0 wt% of Streptococcus cremoris (S.cremoris) , And 0.003% by weight of rennet with a titer of 100,000 were added to coagulate the milk. After cutting the card formed by this coagulation into 15 mm squares and holding for 30 minutes, the diameter is 11 mm.
A 0 mm, 30 mm high mold was filled and held for 19 hours to eliminate whey. After the whey was removed, the card was taken out of the mold, immersed in brine of a 23% saline solution, salted, cut radially from the center into eight equal parts, and formed into a potion. A dispersion containing spores of Penicillium caseicolum ( P. caseicolum ) was further uniformly sprayed on the surface of the potion-like curd to prepare a portion-like cheese curd. Temperature of the cheese curd prepared above at 14 ° C,
Dry in a drying room with 75% humidity for 1 day, temperature 14 ℃, humidity 95%
After aging for 7 days in an aging room, the temperature and humidity were further increased to 5 ° C.
% In a ripening room for 21 days to obtain a potion-like white mold-based natural cheese. Moisture value of the obtained cheese is 52%
And the weight was 31 g / piece.

[0017]

[Test example]

Test Example The potion-like natural cheeses obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were cut from one cut surface of each piece.
It was cut to a width of 10 mm and made into a thin plate. This thin-plate cheese was dissolved in 100 ml of hot water at 40 ° C. and filtered through a 40-mesh wire net to measure the amount of the residue. Further hard granules were counted. Table 1 shows the results.

[0018]

[Table 1]

When the amounts of residues of the natural cheese obtained in Examples 1 to 3 and the natural cheese obtained in Comparative Examples 1 to 3 were compared, as shown in Table 1, the corresponding test samples (Example 1 and Example 3) In each of Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3), the samples of Examples obtained by the method of the present invention have smaller amounts of residues. Moreover, the samples obtained in each example had a smooth structure with almost no granules. On the other hand, the residue of the sample obtained in each comparative example is often of a granular solid structure, does not easily dissolve in warm water, and remains in the mouth when ingested. It turned out to be a cause of bad feeling.

[0020]

According to the present invention, a potion-like mildew-based natural cheese is prepared by filling a milk curd into a mold, molding without whey, and then cutting the whey. When formed, a mold is formed on the surface by mildew, forming hard tissue granules in these dents and pores, which do not easily dissolve in the mouth when ingested and become residues. Had a bad texture. On the other hand, in the method of the present invention, the cut surface is heated and melted to eliminate the pits and small holes in advance, and thereafter, the mat is generated by the white mold on the surface. It has a smooth texture without any residue, and has good mouth solubility when ingested with a small amount of residue.

Claims (1)

[Claims] 1. A milk curd is filled in a mold and left for a certain period of time to remove whey. The milk curd is taken out of the mold, immersed in a salt solution, salted and cut into a suitable size. Forming a potion-like white mold-based natural cheese, comprising spraying a suspension containing mildew spores onto the surface and then ripening the mixture. .