WO2008047801A1 - Fromage à pâte molle contenant un aromatisant et dont la croûte a été affinée avec un moule et procédé de production de celui-ci - Google Patents

Fromage à pâte molle contenant un aromatisant et dont la croûte a été affinée avec un moule et procédé de production de celui-ci Download PDF

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Publication number
WO2008047801A1
WO2008047801A1 PCT/JP2007/070192 JP2007070192W WO2008047801A1 WO 2008047801 A1 WO2008047801 A1 WO 2008047801A1 JP 2007070192 W JP2007070192 W JP 2007070192W WO 2008047801 A1 WO2008047801 A1 WO 2008047801A1
Authority
WO
WIPO (PCT)
Prior art keywords
card
cut
cheese
aging
producing
Prior art date
Application number
PCT/JP2007/070192
Other languages
English (en)
Japanese (ja)
Inventor
Takashi Murotani
Shigeru Aizawa
Mitsuro Matsuo
Original Assignee
Meiji Dairies Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corporation filed Critical Meiji Dairies Corporation
Priority to JP2008539829A priority Critical patent/JP5547403B2/ja
Publication of WO2008047801A1 publication Critical patent/WO2008047801A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols

Definitions

  • the present invention relates to a surface-ripened soft cheese made of portion-cut mold to which flavor substances such as spices are added and a method for producing the same. More specifically, after the card is being ripened, the cheese to which the flavor substance is added is cooled by sandwiching the flavor substance in the cut surface, and then the portion of the cheese is cooled before the position cut.
  • the present invention relates to a surface-ripened soft cheese made of portion-type mold, to which a flavor substance is added, which can be carried out smoothly and with good yield, and a method for producing the same. Background art
  • the surface ripened soft cheese is generally not limited to this, but is manufactured through the following steps.
  • a tofu-like solid called curd (curd) is obtained by adding a coagulant such as lactic acid bacteria and rennet to sterilized and cooled raw milk.
  • the whey is discharged from this card, the card is formed, salted, and sprayed with white birch cells, followed by primary aging under specific temperature and humidity conditions.
  • surface ripened soft cheese as a product is manufactured.
  • curd due to the action of enzymes produced by mold generated on the surface, curd that was hard before ripening progresses from the outside to the inside, and the inside becomes a soft cheese.
  • Patent Document 1 a method of manufacturing hall-type white mold cheese corresponding to the above-mentioned purpose is known.
  • the card in the middle of ripening is cut horizontally, and the cut sections are brought into contact with each other so that foods such as spices are sandwiched between the divided cards and then reattached.
  • the card is attached, and the food is contained in the cheese. This makes it possible to produce hall-type white mold cheese that does not cause the leakage of foods or the shape of the cheese sandwiched during the subsequent heat sterilization process.
  • the present inventors cut a curdling card with white mold growing on the surface and sandwiched a flavor substance between the force pads, By cooling the card before applying the force, especially to a temperature of 7 ° C or less, the necessary and sufficient card-to-card bonding state can be obtained in a short time.
  • the present invention has been completed by finding that the cillon cutting process and the individual packaging process can be carried out without problems.
  • heat sterilization was performed after the subsequent aging process, it was confirmed that there was no substantial effect on the appearance, flavor and texture of the product due to cooling.
  • the present invention relates to the following (1) to (8).
  • the aging (primary aging) before cutting the curd is carried out at an aging temperature of 13 ° C to 18 ° C for 6 days or more.
  • a surface-ripened soft cheese made of a portion-cut mold with stable flavor-added mold cheese with a flavor substance added and subjected to heat sterilization after ripening, with the chewy flavor substance exposed on the cut surface can be manufactured with good yield. Also, it is possible to perform the portion cut process and the subsequent individual packaging process on the same day as the flavor substance addition process. Therefore, production can be carried out on the same schedule as normal products, and it is not necessary to extend the production period, and production efficiency does not decrease.
  • the present invention is a force S that is a surface-aged soft cheese by mold S, a force that may be referred to as “surface-aged soft cheese”, “surface-aged cheese”, “soft cheese”, etc. for convenience when explaining the present invention, These are all included in the scope of the present invention.
  • the cheese prepared according to the present invention is a soft surface cheese ripened by mold. Although it will not specifically limit if it is surface aging soft cheese by mold, For example, force manbert cheese, brie cheese, etc. can be mentioned.
  • Examples of foods and flavor substances added to the surface-ripened soft cheese of the present invention include, but are not limited to, heregas such as olega-filled dill, basil, rosemary, yam, ginger, black pepper, Spices such as white pepper, cinnamon, garlic, cumin and other spices; various salt, soy sauce, sauce, vinegar, dashi, miso, umami seasonings and other seasonings; fruit tones such as dried fruits such as raisins Products; Vegetables; Nuts; Foods such as bacon, salami and ham and other meat products; Food additives such as fragrances.
  • These flavor substances and / or foods can be used alone or in combination.
  • aging or primary aging
  • the portion cutting process, the transporting process for packaging and the individual packaging process are performed.
  • the product is aged again (or referred to as secondary aging) for a predetermined time and under a predetermined condition, and then heat-sterilized to obtain a product.
  • the card is cut.
  • the direction in which the card is cut is not particularly limited, but the horizontal direction is desirable.
  • the “horizontal direction” in this specification is not limited to an exact horizontal direction, but also includes a direction that is considered to be substantially horizontal.
  • food and / or flavor substances are added between the cut cards by a method such as sandwiching them, and then the cut surfaces of the cards are brought into contact with each other.
  • the primary aging before the portion cut for example, at an aging temperature of 13 ° C to 18 ° C for 6 days. By aging for a period of more than 7 days, more preferably for 7 days or more, it is possible to obtain the adhesive strength required for subsequent portion cutting.
  • the curd to which the flavor substance is added is then subjected to a cooling step before the portion cut.
  • this cooling step it is preferable to lower the card temperature below a predetermined temperature.
  • the temperature of the card surface or the entire card is preferably 7 ° C or less.
  • the method for cooling the card is not particularly limited. For example, a method of cooling the card with cold air in a freezer can be used (slow cooling). At this time, the card surface or the whole card temperature is preferably cooled to 3 ° C to 7 ° C, and then cut in a portion and individually wrapped.
  • the adhesiveness of the cut surface of the card that has been contact-matched after the addition of the flavor substance is increased, and the necessary binding state is obtained when the portion is cut.
  • the cooled force temperature is higher than the upper limit of the above range, it may not be possible to obtain the necessary bonding state between the cards by cooling, which is not preferable.
  • the cooled card temperature is lower than the lower limit of the above range, the card may freeze and be unable to be properly cut with a portion, which is not preferable.
  • the cooling step of the present invention rapid cooling using liquid nitrogen or the like can be performed.
  • a method such as a method of immersing in liquid nitrogen for a very short time (for example, about 5 seconds to 20 seconds) or a method of spraying liquid nitrogen onto the card can be employed.
  • the surface portion of the card is temporarily frozen to obtain shape retention, and the upper and lower cards are bound by the frozen surface portion even when the portion is cut.
  • the force that creates a temperature difference between the card surface and the inside If the surface freezes too much, the card surface temperature will be 10 ° C to 0 ° C, preferably 10 ° C. C to 15 ° C is desirable.
  • the criteria for determining whether or not the cards are bonded by cutting the card and sandwiching the food and / or flavoring substance and again bringing the cut surfaces into contact-matching is the subsequent position cutting step.
  • the piece of cheese cut in step 3 it is whether or not the lower card remains in the state when the upper card attached is lifted.
  • the time required from the addition of the flavor substance to the portion cut can be from several minutes to several hours. Therefore, a stationary period in which the cards are reattached is not necessary. For this reason, the number of manufacturing processes is reduced and the constraints are reduced, and the card cutting surface is adhered to a necessary and sufficient level, thereby improving the manufacturing stability of the portion cutting process and the individual packaging process. Product yield is improved.
  • the card, to which the flavor substance is added and cooled to a predetermined temperature by the above method, is cut in the same manner as an ordinary portion-cut product and can be individually wrapped.
  • the direction of the cut when the portion is cut is not particularly limited, but it is perpendicular to the direction when the card being aged is preferably cut at least to intersect the direction when the card being aged is cut. It is particularly preferable to cut in any direction.
  • the packaging material used for individual packaging can be the same as that used for ordinary portion-cut products.
  • a packaging material coated with a gelling agent such as gelatin described in Japanese Patent No. 3610514 in order to improve the peeling between the portion cut cut surface and the packaging material at the time of opening. is there.
  • a gelling agent such as gelatin described in Japanese Patent No. 3610514
  • packaging can be carried out using the packaging machine used for packaging ordinary portion cut products.
  • the force S is used to cut the card product temperature in order to prevent cut unevenness and shape collapse, and the cooling in this case is relative to the primary aging temperature. !! is performed in a temperature range as low as about 3 ° C, and is completely different from the cooling to a temperature of 3 ° C to 7 ° C applied in the present invention in terms of its degree and effect. .
  • the individually wrapped card is subjected to secondary aging under a predetermined condition (that is, aging is continued).
  • the secondary aging temperature can be appropriately selected depending on the primary aging temperature, the target product, etc., and may be the same as or different from the primary aging temperature.
  • the secondary aging period can be appropriately selected depending on the primary aging period and the target product.
  • the cooled card may be heated to a secondary aging temperature by a special method or may be allowed to naturally reach the secondary aging temperature at room temperature in the room where the secondary aging is performed. .
  • heat sterilization for example, retort sterilization at 80 ° C or higher to obtain the final product Can do.
  • a card with attached cells was manufactured. After primary ripening (13 ° C, standing for 7 days), cut the curd with white mold horizontally and spray black pepper (coarse ground) on the cut surface in an amount of 0.5g per 100g of card. After the addition, the cut surface of the card was brought into contact and matched to return to the original shape. Next, it was stored in a freezer set at a temperature of 20 ° C. After measuring the curd temperature, it was cut into 6 pieces radially in the vertical direction to make 6 pieces of wedge-shaped cheese pieces. For each piece of cheese, the binding state of the upper card and the lower card in a state of sandwiching black pepper was evaluated. The card temperature was measured by using a digital thermometer (MODEL2455 manufactured by Yokogawa Electric Corporation) to measure the temperature at the center of the card, and this value was taken as the card temperature.
  • MODEL2455 manufactured by Yokogawa Electric Corporation
  • the method for evaluating the binding state is to hold the upper card of a wedge-shaped cheese piece and hold the state where the lower card is attached to the upper card for 10 seconds or more. The binding was considered good and the lower card did not lift or could not be held for 10 seconds even when lifted. Each sample was evaluated for cut suitability. In the evaluation of cut suitability, cracks and uneven cutting did not occur when cut with a cheese knife!
  • Example 1 Except for the cooling step, a force-mantle cheese portion-cut product with black pepper sandwiched in the same manner as in Example 1 was produced.
  • the liquid was cooled by being immersed in liquid nitrogen for a predetermined time. Evaluation methods and the like were the same as in Example 1.
  • the card surface temperature was measured as the card temperature.
  • Table 2 shows the immersion time and the results obtained.
  • a force-mantle cheese portion-cut product with black pepper sandwiched in the same manner as in Example 1 was produced.
  • the curd sandwiched with black pepper was slowly cooled in a freezer to adjust the card temperature to a range of 12 ° C to 2 ° C.
  • each wedge-shaped cheese piece is individually wrapped with individual wrapping film and each cut surface is individually wrapped Wrapped in close contact with the film.
  • the individually wrapped cheese pieces were placed in polypropylene cups and subjected to secondary aging (predetermined at 13 ° C. for 7 days) under predetermined conditions for a predetermined period.
  • secondary aging predetermined at 13 ° C. for 7 days

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un procédé de production d'un fromage à pâte molle en portions qui contient un aromatisant et dont la croûte a été affinée avec un moule, ledit procédé comprenant les étapes consistant à : couper du caillé en cours de maturation ; insérer un aliment et/ou un aromatisant entre les pièces de caillé ainsi coupées et souder ensemble les sections découpées des pièces de caillé ; refroidir le caillé soudé à une température définie ou en dessous de cette température ; et couper et conditionner le caillé refroidi pour obtenir un produit en portions après la poursuite de la maturation dans des conditions souhaitées. Le procédé de production permet d'obtenir un fromage à pâte molle à croûte affinée. Selon le procédé ci-dessus, il est possible de produire de manière stable un fromage à pâte molle découpé en portions qui contient un aromatisant et dont la croûte a été affinée avec un moule à un rendement élevé. En outre, ce procédé est avantageux sur le plan économique car il utilise des systèmes de transport, de découpe et de conditionnement individuel couramment employés, ce qui évite le recours à de quelconques systèmes spéciaux.
PCT/JP2007/070192 2006-10-16 2007-10-16 Fromage à pâte molle contenant un aromatisant et dont la croûte a été affinée avec un moule et procédé de production de celui-ci WO2008047801A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008539829A JP5547403B2 (ja) 2006-10-16 2007-10-16 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006-281650 2006-10-16
JP2006281650 2006-10-16

Publications (1)

Publication Number Publication Date
WO2008047801A1 true WO2008047801A1 (fr) 2008-04-24

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PCT/JP2007/070192 WO2008047801A1 (fr) 2006-10-16 2007-10-16 Fromage à pâte molle contenant un aromatisant et dont la croûte a été affinée avec un moule et procédé de production de celui-ci

Country Status (2)

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JP (2) JP5547403B2 (fr)
WO (1) WO2008047801A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013074855A (ja) * 2011-09-30 2013-04-25 Snow Brand Milk Products Co Ltd 呈味物質が添加されたチーズおよびその製造方法
JP2014171456A (ja) * 2013-03-12 2014-09-22 Meiji Co Ltd チーズの管理方法及び製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05146250A (ja) * 1991-04-17 1993-06-15 Meiji Milk Prod Co Ltd 剥離性が良好なプロセスチーズおよびその製造方法
JPH09107881A (ja) * 1995-10-14 1997-04-28 Snow Brand Milk Prod Co Ltd 小片ナチュラルチーズ及びその製造方法
JP2005176725A (ja) * 2003-12-19 2005-07-07 Snow Brand Milk Prod Co Ltd 食品類を内包した白カビチーズ製品及びその製造方法
JP2007074958A (ja) * 2005-09-13 2007-03-29 Meiji Milk Prod Co Ltd 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5194283A (en) * 1988-09-15 1993-03-16 Nestec S.A. Process for the manufacture of composite cheese and product thereof
JP2006081447A (ja) * 2004-09-15 2006-03-30 Kaneka Corp ２層構造の菓子の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05146250A (ja) * 1991-04-17 1993-06-15 Meiji Milk Prod Co Ltd 剥離性が良好なプロセスチーズおよびその製造方法
JPH09107881A (ja) * 1995-10-14 1997-04-28 Snow Brand Milk Prod Co Ltd 小片ナチュラルチーズ及びその製造方法
JP2005176725A (ja) * 2003-12-19 2005-07-07 Snow Brand Milk Prod Co Ltd 食品類を内包した白カビチーズ製品及びその製造方法
JP2007074958A (ja) * 2005-09-13 2007-03-29 Meiji Milk Prod Co Ltd 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Kuro Kosho Iri Camembert Hatsubai", NIPPON SHOKURYO SHINBUN, 21 November 2005 (2005-11-21) *
"Mullion Present.Kosho Iri no Camembert", ASAHI SHIMBUN EVENING PAPER, 27 July 2006 (2006-07-27) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013074855A (ja) * 2011-09-30 2013-04-25 Snow Brand Milk Products Co Ltd 呈味物質が添加されたチーズおよびその製造方法
JP2014171456A (ja) * 2013-03-12 2014-09-22 Meiji Co Ltd チーズの管理方法及び製造方法

Also Published As

Publication number Publication date
JP5619308B2 (ja) 2014-11-05
JPWO2008047801A1 (ja) 2010-02-25
JP2014057608A (ja) 2014-04-03
JP5547403B2 (ja) 2014-07-16

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