KR101186791B1 - Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same - Google Patents

Abstract

According to the present invention, the surface material is aged by potion-type mold, in which a flavor material is added before the potting cut, and the flavor material is exposed to the cut surface after the potting cut. Potion-type mold with a flavor substance added to the soft cheese and flavored substance characterized by adding the flavor substance to the cheese curd and then potion-cutting and packing each potion so as to be closely packed on the cut surface, and performing heat sterilization treatment after aging. It relates to a method for producing surface aged soft cheese.

Description

PORTION TYPE SOFT CHEESE CONTAINING FLAVORING SUBSTANCE AND BEING SURFACE-MATURED WITH MOLD AND METHOD OF PRODUCING THE SAME}

The present invention relates to a surface-aged soft cheese by potion-cut mold and a method for producing the same, to which flavor substances such as spices are added. More specifically, the potting cutting does not leak the cheese or flavor substance from the cut surface and the shape of the cheese does not change during each manufacturing process even after the heat sterilization process after aging while the flavor material is exposed to the cut surface after the portion cutting. It relates to a surface-aged soft cheese by the mold and a method for producing the same.

Products added with flavor substances such as spices, seasonings, fruits, vegetables, meat products, and dairy products are sold for the purpose of characterizing the flavor, appearance and texture of the surface-aged soft cheese caused by mold. They are prepared by applying the flavor material to the surface of the cheese curd, by adding the flavor material in any manner in the curd, and then by aging or spraying the flavor material on the curd after aging. Most of these products are commercialized and sold without heat sterilization during the manufacturing process. On the other hand, in a product which undergoes heat sterilization after aging, the foods such as spices are cut horizontally during aging, and the curds are sandwiched between the curds and the upper and lower curds are bound by the subsequent aging, and the foods are contained in the cheese. There has been reported a method of producing a hole-type white mold cheese in which foods leak out or the form of cheese does not change (Patent Document 1).

However, in order to provide a surface-cut soft cheese with mold-cut so-called "cut" type molds, it is expected that there will be or will be a problem to open next that is not present in the hole type.

1) Possession cutting may not be cut cleanly due to the presence of flavor material, which may interfere with subsequent individual packaging processes.

2) In particular, in the case of cutting the cheese curd and adding flavor material to the curd, when transferring each potion after cutting, the portion to which the flavor material is added has weak or little adhesive force, so that peeling occurs and transfer is normally performed. You may not lose. Moreover, the same problem may arise at the time of individual packaging.

3) Even if individual packaging is done without problems, the cheese or flavor material is exposed on the cutting surface at the point of potion cutting. Therefore, when the potion cutting surface is softened through the aging process after individual packaging in that state, heat sterilization is performed. However, it is expected that flavor substances or cheese will leak out of the packaging or the cheese will be easily deformed.

4) The addition of the flavoring material exposes the manufacturing line or the manufacturing apparatus to the flavoring material. Therefore, depending on the manufacturing method or the process, the load may not be normally present in the product. The load increases as much as missing processes are added.

There are many problems as mentioned above, or are expected to be present, so far, no surface-aged soft cheese products by molds with flavor substances prepared by heat sterilization in a so-called "cut" type have been provided. However, in the case of a normal product, a "cut" type product has recently gained a higher popularity than a hole type product, and in particular, a product containing flavor substance is expected to be eaten more as a snack. Therefore, it is a phenomenon that the provision of a "cut" type product which can be lightly eaten is strongly desired.

Patent Document 1: Japanese Patent Publication No. 2005-176725

Therefore, the present invention does not have any particular problem during potting cutting or each potion after cutting, even if the potion is cut after the flavor material is added, and then the pasteurization treatment is carried out. It is an object of the present invention to provide a portion cut product of a surface-aged soft cheese by a mold containing a flavor material which does not leak cheese or flavor material from the packaging material and which does not deform in shape.

As a result of earnestly examining in order to solve the said subject, the present inventors, first, even if the flavor substance was added in the cheese curd by any method, after heat-sterilizing after passing through the aging process after individual packaging, after potion cutting, If the packaging is done without problems, the presence of the flavor substance is unexpectedly due to the leakage of the cheese from the packaging material of the flavor material or from the packaging material of the flavor material itself, despite the fact that the flavor substance or cheese is exposed to the cut piece during the portion cutting. Moreover, the heat sterilization process was performed, without causing the problem of a cheese shape being deformed, and it discovered that the potion cut article which added the flavor substance similarly to the normal potion cut article to which the flavor substance was not added was obtained.

Secondly, if the flavor is added to the curd by cutting the cheese curd, or if the cheese is transported and individually packaged by hand after cutting the potion, there is no particular problem even if the above operation is performed immediately after the potting cut. Confirmed. However, when mechanical conveyance and mechanical individual packaging were performed, problems such as peeling occurred in the portion where the flavor material was added occurred. As a result of examination, the flavor material was first added during the first ripening of the molded cheese curd. In order to cut and add flavoring material, add curd and add at least 1 day of ripening period, and then carry out potion cutting and individual packing, flavoring material is added even if mechanical feeding or packing is performed. It was found that peeling and the like of the broken portions did not occur and each step was performed without a problem.

That is, this invention relates to the following (1)-(8).

(1) The surface-aged soft cheese by the potion-type mold to which the flavor material is added before the potion cutting, and the flavor material is exposed to the cutting surface after the potting cutting. .

(2) The potion-type mold surface to which the flavoring substance as described in (1) is added, wherein the portion cutting is performed after adding the flavoring substance to the cheese curd during the first ripening period of the cheese, without passing through the ripening period. Aged soft cheese.

(3) The potion-type fungus to which the flavoring substance as described in (1) is added, wherein the potting cutting is performed after adding the flavoring substance to the cheese curd during the first ripening period of the cheese and then passing the ripening period for at least one day. Surface aged by soft cheese.

(4) The surface of the potion-type mold with the flavor material added, characterized in that each potion is individually packaged so as to cut the potion after the addition of the flavor material to the cheese curd so as to be closely packed on the cut surface, and then subjected to heat sterilization after aging. Method for producing aged soft cheese.

(5) The potion-type mold surface to which the flavor material according to (4) is added, characterized in that the portion cutting is performed without adding the flavor material to the cheese curd during the first ripening period of the cheese, and then passing through the ripening period. Method for producing aged soft cheese.

(6) The potion-type fungus to which the flavoring substance as described in (4) is added, wherein the potting cutting is performed after adding the flavoring substance to the cheese curd during the first ripening period of the cheese and then passing the ripening period for at least one day. Method for producing surface-aged soft cheese by

(7) The surface-aged soft cheese by the potion type mold to which the flavor substance as described in (1)-(3) which the cheese is Camembert cheese or Brie cheese was added.

(8) A method for producing surface-aged soft cheeses by potion-type mold to which the flavor substance according to (4) to (6) to which cheese is Camembert cheese or Brie cheese is added.

That is, according to the present invention, the addition of the flavor material to the surface-aged soft cheese by the potting cut type mold in which the flavor material which is not provided in the past is added and the cheese or the flavor material is exposed to the cut surface subjected to the heat sterilization treatment after aging. Regardless of the method, it can be provided without problems in the heat sterilization treatment. Particularly, when the curd is cut after molding and the flavor material is added between the curds, the pot is cut after the first ripening for at least one day after the flavor material is added, so that the cheese can be transported and machined individually. It is possible to provide a method for producing a surface-aged soft cheese by a mold to which an industrial potion-type flavoring material is added.

Hereinafter, the present invention will be described in detail. The cheese prepared by the present invention is a surface aged soft cheese due to mold. If it is the surface aging soft cheese by mold, it will not specifically limit, For example, Camembert cheese or Brie cheese is mentioned.

Flavor substances added to surface-aged soft cheese by molds include herbs such as basil and oregano and spices such as pepper, cinnamon and garlic, as well as seasonings, fruit preparations, vegetables, nuts and ham. In addition to foods, such as aquatic products, food additives, such as a fragrance | flavor, can also be used. These flavor substances can be used combining one type or two types or more.

In the present invention, the flavor material is added before the potion cut, but the timing and method are not particularly defined. For example, the raw material is mixed with the flavor material, and the milk is solidified in the same manner as in the usual manufacturing method, and then the curd containing the flavor material obtained by removing the Hoei is added, or the flavor material is added to the curd before molding. It is added by a method of mixing and then molding the mold after mixing, or by cutting the molded cheese curd horizontally to add a flavor substance to the inside of the curd.

In the case of this method, even if it is performed by any addition method, the surface-aged soft cheese by the potion cutting type mold which added the flavor substance at the time of potion cutting and / or heat sterilization without special problem can be manufactured. Therefore, what is necessary is just to select the addition method according to the various conditions requested at the time of manufacture. For example, when the flavor substance is not desired to be mixed in the discharged arc, the curd may be cut after shaping the cheese curd or added by adding the flavor substance to the inside of the curd.

Usually, in the case of potted cuts, after the curd is formed, first of all, a period of maturation called primary aging is performed for several days under conditions set independently by the manufacturer, followed by potion cutting, conveyance for packaging, and individual packaging. After several days of aging called secondary aging, heat sterilization is performed to obtain the product. Therefore, when the flavor material is added by cutting or adding the curd material after the cheese curd molding, the process difference from the ordinary product is small when the work is performed after the end of the first aging period. Therefore, when the process of conveying the cheese after the potion cutting and / or the individual packaging process of the cut product is performed by hand without using a machine, the potting may be cut after the end of the first ripening period, and then each operation may be performed as it is.

Cutting the curd for adding the flavor material between the beginning and the end of the first ripening period when the flavor material is added by cutting the curd, and the cheese is mechanically transferred and individually packaged after the potion cutting. Addition and curd are performed, and primary aging is performed for at least 1 day as it is. This is for strengthening the joining of the portion where the curd is continued so as not to cause peeling or the like even if mechanically treated. The point of the present invention here is that even if the flavor material is exposed to the portion cutting surface, the bonding state is satisfactory by the aging treatment. However, since the first aging period from the addition of flavor material to potion cutting varies depending on the amount or area of addition of the flavor material to the curd cut surface, if the addition amount is large, it is aged for two days or more. In this case, the potion cuts can be mechanically transported and individually packed without problems.

As an example of the relationship between the amount of flavor substance added and the ripening period for improving the binding state, for example, when adding strong flavor spices such as shichimi red pepper, about 0.1 g per 100 g of cheese may be added. After the addition of the flavoring material, the first ripening period from before the potion cut may be short, and in the case of black sesame seeds, about 2 g should be used. Etc. In other words, for the Chichimi pepper, the first ripening period before adding the flavoring material is long, and therefore, the first ripening period after adding the flavoring material is short, and for the black sesame seeds, the first ripening period before adding the flavoring material is short. The primary aging period after addition is taken long. However, it is needless to say that even in the case of Shichimi pepper, the same ripening conditions as black sesame seeds may be taken. In any case, the process management is performed to perform the potion cutting at the end of the first aging period, whereby the connection with the subsequent process can be satisfactorily performed.

At the time of potting cutting, the temperature of the curd may be lowered, but this is naturally performed by those skilled in the art to prevent the cutting from being uneven or deformed, and it is set finely according to the contents of each manufacturing machine, environment, and process. , Not described in detail here.

The cheese curd to which the flavor substance manufactured by the above method was added is potion-cut and individually packaged at the stage which the mold grew on the surface by primary aging. The packaging material used for individual packaging may use the same packaging material as a normal potion cut product, but in order to better peel off the potting cut surface and the packaging material at the time of opening, a gelling agent such as gelatin described in Japanese Patent No. 3610514 is used. What is necessary is just to use the apply | coated packaging material. Regarding the conditions to be noted in the individual packaging, the packaging may be carried out under the same conditions as the individual packaging of the ordinary potion cut product, such as packaging so that the packaging material adheres closely to the cut surface. It can be used as it is and packed.

The cheeses individually packaged as described above are subjected to a retort sterilization treatment at 80 ° C or higher after the second ripening to obtain a product. Although the cheese obtained in this way is exposed to the potion cut surface as well as the cheese, the cheese and / or the flavor material leaks out of the packaging material or the cheese shape does not change even after the heat sterilization treatment under the above conditions. It is not deformed, and can be produced by applying the same treatment conditions as conventional potion cuts.

The heat sterilization after the individual packaging and the situation afterwards are considered natural as a result, but if the flavor substance is exposed to the cut surface before the start of the examination, the adhesiveness with the packaging material is expected to deteriorate. The leakage of flavor substance is also considered, and the result which can be manufactured on the same conditions as a normal product was discovered for the first time by this invention, and its usefulness is also high.

Example

Hereinafter, although an Example is given and demonstrated this invention, this invention is not limited by these.

Example 1 Preparation of Potion Cutting Camembert Cheese with Pepper (In case of manual work)

Prepared according to the general method of Camembert cheese, during the first ripening, the white mold cheese is cut horizontally, and black pepper (coarse grains) is added to the cut surface at a constant ratio of 0.5 g pepper / 100 g cheese. It was bonded again and returned to the original shape. Without passing through the maturation period, it was again cut into six equal parts in the longitudinal direction to make wedge-shaped six cheese pieces, each of which was manually wrapped with individual packaging films so that each cut surface was in close contact with the individual packaging films. Pieces of individually packaged cheese were placed in a cup of polypropylene, subjected to secondary aging for the remainder of the period, then sealed with a nylon film, subjected to a retort heat sterilization treatment, and cooled to a refrigeration temperature to obtain a product.

At the time of manufacture, black pepper was exposed on the cut surface after cutting the potion, but the cheese and / or black pepper did not leak out of the individual packaging film during heat sterilization, and the shape of the cheese did not deform, thus producing the same as a conventional potion cut product. It was possible to. In the case of conveying and packaging the cheese by a machine performed at the same time, the cheese was sometimes peeled off from the flavor-added side, resulting in deterioration of the production yield.

Example 2 In the case of adding flavor material before curd molding

When curd curd is prepared and filled into mold according to the general method of making Camembert cheese, 0.3 g of basil (coarse grains) and 0.1 g of oregano (coarse grains) are added to the amount of curd corresponding to 100 g of the final product. Was added and mixed to fill the mold. After Hoei was removed, the curd was removed from the mold, soaked in saline, salted, and aged first.

Hereinafter, cutting, conveyance, and packaging of cheese were performed using ALPMA Corporation RT6000.

During the ripening, the white mold-grown cheese was cut into six equal parts in the longitudinal direction to form six wedge-shaped cheese pieces, each of which was packaged with an individual packaging film so that each cut surface was in close contact with the individual packaging film. Pieces of individually packaged cheese were placed in a cup of polypropylene, subjected to secondary aging for the remainder of the period, sealed with a nylon film, subjected to retort heat sterilization, and cooled to a refrigeration temperature to obtain a product.

The added herbs are mixed inside the cheese and are exposed to the potion cutting surface at regular intervals, but no deformation occurs during potting cutting or individual packaging. It was possible to. Moreover, even if the obtained product was subjected to the retort heat sterilization treatment, the cheese and / or the herb did not leak from the individual packaging film, and the shape of the cheese did not deform.

Example 3 When the Addition Amount is Small in the Method of Cutting Curd to Add a Flavor Material

Prepared according to the general method of producing Camembert cheese, the cheese with white mold growth (about 100 g in weight) is cut horizontally during the first ripening, 0.1 g of red pepper powder is added to the cut surface almost uniformly, and then adhered again. Was in its original shape.

Hereinafter, cutting, conveyance, and packaging of cheese were performed using ALPMA Corporation RT6000.

After aging for 1 day, the cheese was cut into six equal portions in the longitudinal direction to form six wedge-shaped cheese pieces, each of which was packaged in a separate packaging film so that each cut surface was in close contact with the individual packaging film. Pieces of individually packaged cheese were placed in a cup of polypropylene, subjected to secondary aging for the remainder of the period, then sealed with a nylon film, subjected to a retort heat sterilization treatment, and cooled to a refrigeration temperature to obtain a product.

No peeling or deformation of the cheese occurred at the time of potion cutting and individual packaging, and it was possible to cut and individually pack by machine as in the case of ordinary potion cut products. Moreover, the obtained product did not leak cheese and / or pepper powder from the individual packaging film at the time of heat sterilization, and the shape of the cheese did not deform | transform.

Example 4 When the Addition Amount is High in the Method of Cutting Curd to Add a Flavor Material

Prepared according to the general method of producing Camembert cheese, the cheese (white weight of about 100 g) grows horizontally cut during the ripening, and 2 g of black sesame seeds are added almost uniformly to the cut surface, and then adhered again to the original Made into shape.

Hereinafter, cutting, conveyance, and packaging of cheese were performed using ALPMA Corporation RT6000.

After aging for 4 days, the cheese was cut into six equal portions in the longitudinal direction to form six wedge-shaped cheese pieces, each of which was packaged in a separate packaging film such that each cut surface was in close contact with the individual packaging film. Pieces of individually packaged cheese were placed in a cup of polypropylene, subjected to secondary aging for the remainder of the period, then sealed with a nylon film, subjected to a retort heat sterilization treatment, and cooled to a refrigeration temperature to obtain a product.

No peeling or deformation of the cheese occurred at the time of potion cutting and individual packaging, and it was possible to cut and individually pack by machine as in the case of ordinary potion cut products. Moreover, the obtained product did not leak cheese and / or black sesame from the individual packaging film at the time of heat sterilization, and the shape of the cheese did not deform | transform.

Although this invention was demonstrated in detail with reference to the specific aspect, it is clear for those skilled in the art for various changes and correction to be possible, without leaving | separating the mind and range of this invention.

This application is based on the JP Patent application 2005-211348 of an application as of July 21, 2005, The whole is integrated by reference.

In addition, all the references referred here are taken in as a whole.

According to the present invention, the addition of a flavoring substance to a surface-aged soft cheese by a potion-cutting type mold in which a flavoring substance which is not conventionally added is added and cheese or a flavoring substance is exposed on a cut surface subjected to heat sterilization treatment after aging. Regardless of the method, it can be provided without causing problems in heat sterilization treatment. Particularly, when the curd is cut after molding and the flavor material is added between the curds, the pot is cut after first ripening for at least one day after the flavor material is added, so that the cheese can be transported and machined individually. It is possible to provide a method for producing a surface-aged soft cheese by a mold to which an industrial potion-type flavoring material is added.

Claims (9)

It is prepared by potting a cheese curd with the flavor material added therein, packaging each potion so as to be closely packed on the cut surface, and performing heat sterilization treatment after aging by the mold, wherein the flavor material is cut after the potting cut. The surface-aged soft cheese by the potion type mold to which the flavoring material was added to it is exposed to. The method according to claim 1, wherein the aging includes primary aging and secondary aging, wherein the flavor material is added to the cheese curd after the completion of the primary aging, and the potion cutting is performed after the addition of the flavor material. Surface-aged soft cheese by potion type mold which flavor substance was added to. The potion-type fungus of claim 1, wherein the potting cut is performed after adding the flavor material to the cheese curd during the first ripening period of the cheese and after at least one day of ripening. Surface aging by soft cheese. The method of claim 1, (a) adding a flavor substance during or before any of the following steps (i) to (iii), (i) producing cheese curd from raw milk, (ii) forming the cheese curd and (iii) primary aging of the molded cheese curd, (b) process for potting the cheese curd obtained in step (a); (c) individually wrapping the cut cheese curd, (d) secondary ripening the individually packaged cheese curd, and (e) Process of heat sterilization of the second aged cheese curd Surface-aged soft cheese produced by the potion-type fungus to which the flavoring material is added by a method comprising a. To the potion-type fungus to which the flavor substance is added, characterized in that each potion is individually packaged so as to be packed in close contact with the cut surface after the flavor material is added to the cheese curd, and subjected to heat sterilization after aging by the mold. Method of producing surface-aged soft cheese. 6. The method of claim 5, wherein the aging includes primary and secondary aging, wherein the flavor material is added to the cheese curd after completion of the primary aging, and the potion cutting is performed after addition of the flavor material. The manufacturing method of the surface aged soft cheese by the potion type mold which the flavor substance added to. 6. The potion-type mold of claim 5, wherein the portion cutting is performed after adding the flavor material to the cheese curd during the first ripening period of the cheese and after at least one day of ripening. Method of producing surface-aged soft cheese. 5. The surface-aged soft cheese according to any one of claims 1 to 4, wherein the cheese is Camembert cheese or Brie cheese. The method for producing surface-aged soft cheese by the potion-type mold to which the flavoring substance is added, according to any one of claims 5 to 7, wherein the cheese is Camembert cheese or Brie cheese.