KR20100014834A - Soft cheese surface-ripened with mold containing flavor and process for producing the same - Google Patents

Abstract

It is intended to provide a process by which the steps of portion-cutting and individual packing can be industrially conduced as quickly as possible after adding a flavor such as pepper between curds; and a portion-cut product of a soft cheese obtained by the above process which is surface-ripen with a mold containing a flavor and has never been obtained hitherto. In the step of inserting a flavor between curds during the primary ripening time, a sticky substance is employed. Thus, it becomes possible to bond the curds together at such a level as not causing any problem in the steps of portion-cutting and individual packing during the period from the insertion thereof until the formation of a rind (a cheese skin) between the curds. In the case where it takes a somewhat longer time until the formation of the rind, the curds are bonded to each other more strongly owing to the action of the sticky substance. Thus, it becomes possible to produce portion-cut soft cheese products which are surface-ripened with a mold having flavors of various kinds or various contents.

Description

SOFT CHEESE SURFACE-RIPENED WITH MOLD CONTAINING FLAVOR AND PROCESS FOR PRODUCING THE SAME}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to surface aged soft cheeses with potted cut molds to which flavoring substances such as spices are added, and methods for producing the same. More specifically, the subsequent potting cuts and individual packaging processes can be smoothly and yielded well by using a bonding means at the time of adding the flavor material of the cheese to which the flavor material is added by inserting the flavor material between the curds. It relates to a surface-aged soft cheese with potion-type mold to which a flavor material can be added and a method for producing the same.

Products added with flavoring 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. . These are prepared by applying a flavor substance to the surface of cheese curd, adding the flavor substance in some way in the curd, and then subjecting the flavor substance to the curd after the aging process or after ripening. Most of them are commercialized and sold without heat sterilization during the manufacturing process. On the other hand, in a product which is subjected to heat sterilization after aging for the purpose of prolonging the shelf life, etc., foods such as spices are inserted between the curds by cutting the curd horizontally during aging, and then by aging afterwards. Since the upper and lower curds bind and the foods are contained in the cheese, a method for producing all types of white mold cheeses without leakage of foods or disintegration of the cheeses during heat sterilization has been reported (Patent Document 1).

However, in the manufacturing method in which the flavor material is inserted between the curds, in order to provide a surface-cured soft cheese by the mold with the so-called "cut" type flavor material cut in the state where the flavor material is sandwiched between the curds, the whole type is used. There was no following problem.

1) When flavor material is added between the curds by cutting the cheese curd, the curd portion to which the flavor material is added has little or no adhesive strength even after the mating process after joining the curds, and after the potion cut Since peeling arises from the part to which the substance was added, the conveyance and packaging process by a machine may not be normally performed. In addition, the yield of the product is reduced.

2) The potion cut may not be cut cleanly due to the presence of flavoring material, which may interfere with subsequent individual packaging processes.

3) Even if individual packaging is performed without problems, since the cheese or flavor substance is exposed to the cut surface at the time of potion cut, when the sterilized cut surface becomes softer through the aging process after the individual packaging, heat sterilization is performed. By the presence of a flavor substance, the adhesiveness of a cut surface and a packaging material may fall, and cheese may leak easily from a packaging material or it may cause shape collapse.

4) When the flavor material is added, since the manufacturing line or the manufacturing apparatus is exposed to the flavor material, it is necessary to prevent the mixing of the flavor material into another product depending on the manufacturing method or the process. There is a load. Especially in the case of the cut-out type, the load increases as the potting cut process or the individual packaging process of each part which is not present in the whole type is added.

As described above, there are a number of problems in the market to provide a potion cut product of surface-aged soft cheese produced by a method of adding a flavor substance between the curds. Surface-aged soft cheese products by mildew flavored substances are not available on the market. However, even in the case of ordinary products, the "cut" type of products has gained high popularity in that they can be eaten lighter than all types of products. Especially, in the case of products containing flavor substances, they are usually eaten as snacks. More expected, there has been a strong demand for the provision of surface-aged soft cheese products by molds of the "cut" type with the addition of flavor substances which can be taken out of the refrigerator and lightly eaten immediately.

[Patent Document 1] Japanese Unexamined Patent Application Publication No. 2005-176725

Summary of the Invention

Particularly, peeling of the curd easily occurs when the potion cut is performed after the flavor material is inserted between the curds, which is a major problem, and has been a first problem to be solved in the provision of the product of the present invention. In order to solve the problem, the present inventors found a method of aging for about two days after inserting a flavor material and then applying a potion cut thereafter. There was a demand for a method capable of performing potion cuts. Accordingly, in preventing the peeling of the curd after the potion cut, it is a second problem to shorten the time required for the process as much as possible. Moreover, it was a 3rd subject to aim at the prevention of the scattering of the flavor substance generate | occur | produced by the operation of adding a flavor substance, and the mixing into other products by this.

As a result of earnestly examining in order to solve the above three problems, the present inventors, first, when inserting the flavor material between the curds, the present inventors have a flavor material together with a substance (curable material) having the property of bonding the curds between them. When the joining means to insert is used, the curds are joined together in a short processing time from insertion to the next day, and the potion cut process and the individual packaging process using a subsequent machine are performed without a problem, and a 1st subject and a 2nd subject We confirmed that we could plan solution. In addition, the heat sterilization process was carried out through the subsequent aging step, and after confirming that the sterilized material was not sterilized after the heat sterilization, the product was not properly affected by appearance or flavor and texture. It was also confirmed that the method had no influence on appearance, flavor, and texture.

It is also found that the curds can be joined together in the same manner as in the previous method even when a flavourant is combined with the arc material, processed into a edible and water-soluble sheet form, and a joining means is inserted between the curds in an edible sheet form. did. In this case, the process of inserting the flavor material becomes simpler, and since scattering hardly occurs in the manufacturing environment of the flavor material, it is possible to solve the third problem for the problem of mixing the previous flavor material into another product. We confirmed that we could plan.

That is, this invention relates to the following (1)-(7).

(1) When inserting a flavor substance between the curds, the arc substance is made to act so that the curds bind between the curds before inserting a mold (cheese skin) due to mold between the curds. Method for producing surface-aged soft cheese by using potion type mold.

(2) When the flavor material is inserted between the curds, the staple material is made to act, and thereafter, the curds are firmly bound by aging until a mold (cheese skin) due to mold is formed between the curds. A method for producing a surface-aged soft cheese by a potion-type mold to which a flavor substance is added.

(3) Possibility of the potion type mold which the flavor substance of (1) or (2) added to which the degree of binding between the curds is in a state that the lower curd does not fall when the upper curd is lifted after the potion cut. Method for producing surface aged soft cheese.

(4) The action according to (1) to (3), wherein the acting on the staple material is previously mixed with the flavor material and the staple material, or the staple material is added to the curd surface before and / or after the addition of the flavor material alone. Method for producing surface-aged soft cheese by potion-type mold to which a flavor substance is added.

(5) A potion type with the flavor material described in (1) to (3) above, wherein the flavor material and the arc material are processed into a sheet form by combining the flavor material and the arc material and inserted between the curds in the sheet form. Method for producing surface-aged soft cheese by mold.

(6) A method for producing surface-aged soft cheese by potion-type mold to which the flavor substance according to (4) or (5) is added, wherein the staple is a thickener and / or a solubilized food ingredient.

(7) Surface-aged soft cheese by the potion type mold to which the flavor substance obtained by the manufacturing method as described in (1)-(6) was added.

That is, according to the present invention, the yield of the surface-aged soft cheese by the potion cut type mold in the state where the cheese or the flavor substance is exposed to the cut surface to which the flavor substance which is not provided in the prior art is added and subjected to heat sterilization after aging is stably obtained. It can be manufactured well. In addition, since the potion cut process and the subsequent individual packaging process can be performed within almost one day after the addition of the flavor substance, there is also an effect that the production can be carried out on the same schedule as the normal product. In addition, when the flavor substance and the arc substance are added in the form of a sheet, it is possible to prevent mixing of the flavor substance into other products, and also to expand the selection range of flavor substance types.

Best Mode for Carrying Out the Invention

Hereinafter, the present invention will be described in detail. The cheese produced by the present invention is a surface aged soft cheese caused by mold. Although it will not specifically limit if it is the surface aging soft cheese by mold, For example, Camembert cheese or Brie cheese are mentioned.

Flavor substances added to the 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 and vegetables such as vegetables, nuts and ham. In addition to the food, food additives such as flavorings can also be used. These flavor substances can be used 1 type or in combination of 2 or more types.

In the present invention, the flavor substance is added to the cheese before being potted cut, alone or as a mixture with the staple substance, or in a shape dispersed in an edible sheet. If alone, the staple material is added before and / or after addition of the flavor material. Examples of the staple substances include food ingredients such as thickeners such as carrageenan, guar gum, tara gum, pectin, gelatin, agar, pullulan, sodium caseinate and sodium alginate, starch, cheese components and cream components. These arc-like substances are used by dissolving 1 type, or 2 or more types in water or a water-containing alcohol solution. The arc-like material thus obtained is added by mixing with the flavor material in advance when added to the curd surface, is added after the flavor material is added, or vice versa. For example, in the case of tara gum, an aqueous solution of about 1% is prepared, and in the case of black pepper, a mixture of 1 gram of black pepper and an aqueous tara gum solution is added at a ratio of about 2 ml, and the mixture is applied to the surface of the curd, or black pepper is added. First, it adds to a curd surface, and adds a tara gum aqueous solution to it, for example. The concentration of the aqueous solution, the usage ratio of the flavor substance and the staple substance, etc. are determined by examining them individually based on the result of the binding test shown later because the bonding effect varies depending on the kind, the addition amount, and the addition method of the staple substance or the flavor substance. Do it. It is preferable to determine that the amount of the arc-like substance used at that time is used as little as possible in consideration of the influence on taste, appearance, and the like.

Moreover, as an example of the edible sheet which disperse | distributed the flavor substance, the above-mentioned thickening stabilizer, starch, etc. are used as a base material of a sheet, The edible sheet which added the flavor substance to it and made it into the film form is mentioned. For example, about 10 to 20% by weight of pullulan and about 20 to 30% by weight of flavoring material are added to 100% by weight of a hydrophilic plate such as polyethylene having a wetness index of 40 or more, and dried to form a sheet. It is good to use what made the sheet form by apply | coating the pullulan aqueous solution before a flavor material addition on the sheet formation plate surface beforehand, and spraying a flavor material on it before drying completely.

Usually, in the case of Camembert cheese potion cut products, after forming the curd, first undergoing primary ripening for several days under conditions set independently by the manufacturer, the potion cut, the transfer for packaging, and the individual packaging treatment are carried out, and after the individual packaging After secondary aging for several days, heat sterilization is performed to obtain a product. In the present invention, the flavor material is added by a method such as intercalation between the curds in the first aging period before the potion cuts, and preserved for a period of time for binding between the curds for about a day, and then the potion cuts and individually packaged. In addition, the criterion of whether the curds bind | bond with each other here can raise a lower curd by binding with the upper curd, when the curd of the upper portion of the cut surface caused by the addition of the flavor substance in the potion-cut cheese member is lifted. We evaluate that we are bound to have.

In the surface-aged soft cheese caused by mold, even when the flavor substance is added without using the staple of the present invention, the growth of mold on the outer surface of the cheese between the curds is achieved by taking a aging period of two days or more after the addition. Although a lining (cheese skin) is formed and a potion cut and individual packaging are possible, the joining part in this case is only a lining part. Therefore, peeling from the part which mainly added the flavor substance is in the state which is easy to generate | occur | produce. On the other hand, according to the present invention, it is possible to shorten the time required for the addition of the flavoring material to the potion cut to about several hours to one day, and to produce a mold required for the growth of mold until the formation of the lint between the curds. Not only does this reduce the constraints on the manufacturing process, but also broadly binds the site where the flavoring material is added, thereby improving the stability of the potion cut process and the individual packaging process, resulting in improved product yield. If further dates are left between the curds until they are formed, flavoring materials (such as large grain peppers that are not coarse) and / or sheep that have a shape that is difficult to potion cut and individual packaging only by joining by mold formation by molds It is also possible to add a flavor substance.

In addition, the method of adding the flavor substance in the form of a sheet is a method of adding a certain amount of flavor substance without fear of scattering of the flavor substance in the manufacturing environment by adding the flavor substance to be added while being kept in the decorative sheet. It becomes possible, and also has the effect that the load on a manufacturing process is reduced.

In any case, it is good to cut the product temperature of the curd at the time of potting cut, but this is naturally performed by cheese makers in order to prevent cut stains and shape collapse. This is not set here in detail.

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 can use the same packaging material as a normal potion cut product, but in order to better peel off the potion cut surface and the packaging material at the time of opening, a gelling agent such as gelatin described in Japanese Patent No. 3610514 is applied. Use a packaging material. In addition, the conditions to be noted in the individual packaging may be carried out under the same conditions as the individual packaging of ordinary potion cut products, such as packing the packing material in close contact with the cut surface, and industrially used for the packaging of ordinary potion cut products. Packaging may be performed using a packaging machine as it is.

Individually packaged cheeses are aged secondly under the conditions of the respective manufacturers and then subjected to a retort sterilization treatment at 80 ° C. or higher to become a product. In the product thus obtained, the texture resulting from the aqueous solution of the staple material selected from the present invention added together with the flavor material, the staple material of the edible sheet, or the like is not substantially felt, and has the flavor of the added flavor material and cheese. It becomes.

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

Example 1

10 parts by weight of black pepper (thickly ground) and 20 parts by weight of 1 W / W% Tara Gum (San-Eg F. Eye Co., Ltd., non-stop D-2101) aqueous solution were mixed to prepare a black pepper solution. . Prepared according to the general method of producing Camembert cheese, during the first ripening, horizontally cut the curd with the growth of white mold, and the black pepper additive is added to the cut surface of 1.5 g / 100 g curd almost constant, then again Adhesion was returned to the original shape.

Example 2

10 parts by weight of black pepper (thickly ground) and 20 parts by weight of agar solution of 1.25 W / W% agar (manufactured by Inashoku Hinggo Kogyo Co., Ltd., UX-30) were mixed to prepare a black pepper addition liquid. Prepared according to the general method of producing Camembert cheese, during the first ripening, horizontally cut the curd with the growth of white mold, and the black pepper additive is added to the cut surface of 1.5 g / 100 g curd almost constant, then again Adhesion was returned to the original shape.

Comparative Example 1

Prepared according to the general method of producing Camembert cheese, during the first ripening, horizontally cut the curd with the growth of white mold, black pepper (thick) is added to the cut surface of 0.5 g / 100 g curd almost constant, and then again Adhesion was returned to the original shape.

1 hour after the addition of the Camembert cheese to which the black peppers shown in Examples 1 and 2 and Comparative Example 1 were added, they were cut into six equal parts in the longitudinal direction one day after each, to form six wedge-shaped cheese members, and the black pepper was in the state The binding state of the upper and lower curd was evaluated. In the evaluation method, when the upper curd of the wedge-shaped curd member is lifted and the curd member is lifted, the lower curd is lifted with the upper curd bound to have good binding property, and the lower curd is not peeled off and lifted. It was assumed that the binding property was poor. The sample of Example 1 had good binding property at the stage 1 hour after the addition. The sample of Example 2 showed poor binding after 1 hour of addition, but showed good binding after one day at the primary aging temperature. On the other hand, in the sample of Comparative Example 1, the binding property was poor after 1 hour and after 1 day, and peeling of the lower curd occurred.

In addition, the samples of Examples 1, 2 and Comparative Example 1 were made into six wedge-shaped cheese members, then individually packaged, placed in a polypropylene cup, and aged for the rest of the time period, which was then sealed with a nylon film and subjected to retort heat sterilization. After the cooling, the mixture was cooled to a refrigeration temperature to obtain a product. The obtained products of Examples 1 and 2 did not substantially feel the texture resulting from tara gum or agar, and had the same good flavor as in Comparative Example 1.

[Test Example 1] Examination of the staple material other than the thickener.

10 parts by weight of black pepper (thickly ground) and 10 parts by weight of anhydrous butter oil were mixed to prepare a black pepper addition liquid. Prepared according to the general method of producing Camembert cheese, the curd in which white mold has grown during the first ripening is cut horizontally, and the black pepper additive is constantly added to the cut surface of 1.0 g / 100 g curd, and then adhered again. It was made to return to an original shape, and after 1 hour, binding property was evaluated. In addition, the sample is made into six wedge-shaped cheese members, and then individually packaged, and put into a polypropylene cup for aging for the rest of the time, then sealed with a nylon film and subjected to retort heat sterilization, followed by cooling to a refrigeration temperature. did.

The sample of Test Example 1 showed good binding property 1 hour after the addition. In addition, the evaluation method of binding property is the same as that of the above-mentioned. However, the product obtained by heat sterilization had a butter oil lump inside, and it was bad to see, and even when it was eaten, the texture and the flavor of the butter oil lump were felt, and it was taste bad.

Example 3

Prepared according to the general method of preparing Camembert cheese, during the first ripening, horizontally cut the curd with the growth of white mold, add the edible sheet based on the starch containing the spearmint flavor to the cut surface, and then bonded again The original shape was returned.

 Example 4

An edible sheet in which black pepper (thickly ground) was inserted between edible sheets based on pullulan was prepared. It was prepared according to the general method of producing Camembert cheese, the curd in which the white mold had grown during the first ripening was cut horizontally, and the above-mentioned decorative sheet was added to the cut surface, and then bonded again to return to its original shape.

Five hours after the addition of the Camembert cheese to which the flavor substances shown in Examples 3 and 4 were added, each was cut into six equal portions in the longitudinal direction to form six wedge-shaped cheese members, and the binding state of the upper and lower curds in which the decorative sheet was fitted was Evaluated. The evaluation method is the same as above. All samples of Examples 3 and 4 had good binding properties. In addition, the product obtained by the same method as the above-described test example using the samples of Examples 3 and 4, the texture inherent in the edible sheet is not substantially felt, and has a good flavor of the added flavor material and Camembert cheese Was.

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.

In addition, this application is based on the JP Patent application (Japanese Patent Application No. 2005-265349) of an application on September 13, 2005, The whole is integrated by reference.

Also, all references cited herein are taken as a whole.

According to the present invention, it is possible to stably yield a surface-aged soft cheese by a potion cut type mold in which a cheese or flavor substance is exposed to a cut surface in which a flavor substance not provided in the prior art is added and subjected to heat sterilization after aging. It can manufacture. In addition, since the potion cut process and the subsequent individual packaging process can be performed within almost one day after the addition of the flavor substance, there is also an effect that the production can be carried out on the same schedule as the normal product. In addition, when the flavor substance and the arc substance are added in the form of a sheet, it is also possible to prevent the flavor substance from being mixed into other products, and also has the effect of widening the choice of the flavor substance type.

Claims (7)

When inserting the flavor material between the curds, the arc substance is made to act so that the curds bind between the curds before inserting the mold due to the mold (cheese epidermis) between the curds. Method for producing surface-aged soft cheese by using potion type mold. When the flavor material is inserted between the curds, the staple material is acted on, and then the curds are firmly bound by aging until a mold (cheese skin) formed by the mold is formed between the curds. The manufacturing method of the surface-aging soft cheese by the potion type mold which the flavor substance to add. The surface aging of the mold of the potion type to which the flavor substance is added is such that the degree of binding between the curds is such that the lower curd does not fall when the upper curd is lifted after the potion cut. Method of making soft cheeses. The method according to any one of claims 1 to 3, wherein the acting of the staple material is carried out by mixing the flavor material with the staple material in advance, or the staple material alone being added to the curd surface before and / or 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 it. The potion type with the addition of the flavor material according to any one of claims 1 to 3, wherein the acting of the staple material is performed by combining the flavor material and the staple material into a sheet shape and inserting and using the sheet material between the curds. Method of producing surface-aged soft cheese by the mildew mold. The method for producing surface-aged soft cheeses according to claim 4 or 5, wherein the flavor material is a thickener and / or a solubilized food ingredient. The surface-aged soft cheese by the potion type mold to which the flavor substance obtained by the manufacturing method in any one of Claims 1-6 was added.