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
  • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
• • 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
  • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
• • 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
  • A23C2250/00—Particular aspects related to cheese
  • A23C2250/10—Cheese characterised by a specific form
• • 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
  • A23C2250/00—Particular aspects related to cheese
  • A23C2250/35—Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese

Definitions

• the present invention relates to bite-sized smoked cheese and a method for producing the same.
• Smoked cheese is made by a smoke treatment in which the cheese is held for a certain period of time in an atmosphere filled with smoke.
• Smoked cheese is known as the most suitable cheese for snacks and hors d'oeuvres because the surface of the smoked cheese turns brownish brown and gives a smoky flavor.
• a method for producing smoked cheese that performs smoke treatment by immersing the cheese for a certain period of time in a pre-prepared smoked liquid is also known (patent) Reference 1).
• Examples of cheese used as a material for smoked cheese include cheese and cheese analogs. For example, in addition to natural cheese and processed cheese, cheese food can be used.
• smoked natural cheese is known as a material using natural cheese as a material.
• examples of smoked natural cheese include smoked camembert cheese and probolone smoked pasta filata cheese.
• a bite-sized smoked cheese product which is easy to eat, is widely marketed from the viewpoint of processability, using processed cheese as a material.
• a piece of processed cheese previously cut into bite-sized pieces is twisted or pillow-wrapped with a breathable cellulosic film and then smoked.
• a method (Patent Document 3) is known.
• a method for producing smoked processed cheese (Patent Document 4) is known in which a piece of cheese cut into bite size is twisted or pillow-wrapped with a film having pores and then smoked to produce smoked process cheese. ing.
• JP-A-4-040852 JP 2004-350541 A JP-A-3-072844 JP-A-8-089170
• the subject of the present invention is a bite size, smoke having a firm smoke flavor, and preventing the deterioration of the texture due to the hard film generated on the surface of the smoked cheese Is to provide cheese.
• the inventors of the present invention have advanced the research to solve the above-mentioned problems, and have obtained the following knowledge.
• the surface of 40 to 70% of the total surface area of a bite-sized cheese is smoked and the remaining surface is not smoked, so that a firm smoked flavor and the original flavor of the cheese can be tasted at the same time. It was found that a bite-sized smoked cheese with high palatability was obtained.
• the present invention is as follows. [1] A bite-sized smoked cheese characterized in that 40 to 75% of the total surface area of the bite-sized cheese is smoked, and the remaining surface is not smoked. [2] The bite-sized smoked cheese according to the above [1], wherein the weight of the bite-sized smoked cheese is 1 to 50 g. [3] the volume of the bite-sized smoked cheese is 1 ⁇ 50 cm 3, the above-mentioned [1] or [2] bite-sized smoked cheese according. [4] The bite according to any one of [1] to [3] above, wherein 50 to 70% of the total surface area of the bite-size cheese is smoked and the remaining surface is not smoked Size smoked cheese.
• [5] A method for producing a bite-sized smoked cheese according to any one of [1] to [4] above, wherein the smoke treatment is performed by applying a smoke liquid or smoke.
• a method of producing smoked cheese of size [6] Smoke-treat the entire surface of the cheese having a size larger than the bite size to obtain smoked cheese, and cut the smoked cheese obtained in the smoke treatment step into a bite size, The manufacturing method of the bite size smoked cheese as described in said [5] including the cutting process of obtaining bite size smoked cheese.
• [7] The method for producing a bite-sized smoked cheese according to the above [5], wherein a part of the surface of the bite-sized cheese is smoked to obtain the bite-sized smoked cheese.
• the surface of 40 to 70% of the total surface area of the bite-sized cheese is smoked and the remaining surface is not smoked, so that it is possible to taste a firm smoked flavor and the original flavor of the cheese at the same time. It is possible to provide a bite-sized smoked cheese that has good meltability in the mouth and has high palatability.
• cheese refers to natural cheese, processed cheese, cheese food, and similar products in general, and there is no particular limitation on the type thereof.
• natural cheese is milk, or after raw material milk prepared by adding a dairy product to milk is coagulated by pH reduction such as lactic acid bacteria fermentation and / or enzyme treatment such as rennet, This refers to a product obtained by removing whey from the curd and solidifying it or aging it.
• Examples of natural cheeses include Edam, Gouda, Cantal, Fontina, Cheshire, Cheddar, Gloucester, Derby, Lycester, Svecia, Dunlop, Turunma, Grana, Parmesan, Emmental, Gruyère, Bofort, Helgarto Ost, Asiago, Springs, Scamolze , Probolone, Casio Caballo, Mozzarella, Cecil, Casselli, Kashcabal, Perenica, Saint Pauline, Carfily, Lancashire, Trappist, Buffalo, Elb, Limburg, Romajour, Weg, Chiljit, Bashrammondor, Rumde, Steinbuscher Casee, Brick, Still , Rockfall, Gorgonzola, Dana Blue, Misera, Wensleydale, Blue Bini, Gummel Ost Adel Ost, Tyroleau Grouse, Edel Pilzcase, Aura, Cottage, Mozzarella, Pizza, Queso Blanco, Brie, Belpese, Malwar, Camembert, Caledreest, Nuchertel,
• processed cheese is one or two or more kinds of natural cheese mixed with food and food additives as necessary, melted by heating, emulsified, and molded into a predetermined shape. Means something made.
• the processed cheese includes cheese food, cheese-like food, cheese analog, imitation cheese and the like in addition to what is generally referred to as processed cheese.
• the bite size is not particularly limited as long as it is a size that can be put into the mouth as it is, but is preferably 1 to 50 cm 3 , more preferably 2 to 40 cm 3 , and even more preferably 3 to 35 cm. 3 , more preferably 4 to 30 cm 3 , more preferably 5 to 25 cm 3 , particularly preferably 6 to 23 cm 3 .
• the bite size is not particularly limited as long as it can fit into the mouth as it is, but is preferably 1 to 50 g, more preferably 2 to 40 g, and still more preferably 3 to 35 g.
• the size is more preferably 4 to 30 g, more preferably 5 to 25 g, particularly preferably 8 to 25 g.
• the shape of the mouthful size is not particularly limited, and examples thereof include a cube shape, a rectangular parallelepiped shape, a columnar shape, a sector shape, and the like.
• the smoke treatment refers to a treatment in which a smoke flavor is formed on the surface
• the specific treatment method is not particularly limited as long as it is a known method.
• the smoke treatment method include a method of applying soot and a method of smoke using a smoke device.
• the strength of the smoked flavor is sufficient as long as the smoky flavor is felt.
• an electronic smoke device USM-3 Hokuyo Co., Ltd.
• the height is 8 cm x 8 cm x 2 cm in height.
• a processed cheese block or Camembert cheese having a diameter of 8 cm and a height of 2 cm When smoked, it is 5 to 20 minutes, preferably 6 to 15 minutes, more preferably 7 to 13 minutes, and even more preferably 8 to 12 minutes.
• Smoke A smoke treatment time of less than 5 minutes is not preferable because the smoke flavor is weakened. Further, if the time for the smoke treatment exceeds 20 minutes, the smoke flavor becomes too strong, which is not preferable.
• the total surface area (total surface area) of the bite-sized smoked cheese is composed of the smoked surface and the surface not smoked.
• the total surface area of the bite-sized smoked cheese 40 to 75%, preferably 50 to 70%, of the surface must be smoked, and the remaining percentage of the surface area must be unsmoked.
• the method for preparing bite-sized smoked cheese is not particularly limited.
• smoke the required part only protect the part not smoked with tape etc. to prevent the smoke treatment, and a size larger than the bite size
• a method of exposing the surface not smoked by cutting the cheese after smoke processing to a bite size after the entire surface of the cheese is smoked is exemplified.
• Test Example 6 The coating (50% smoke-treated surface) was applied to Test Example 3 and 4 surfaces was coated with a liquid smoke (smoked surface ratio: 67%) as Test Example 4, and 5 surfaces were coated with the liquid smoke (smoked processing). The surface ratio: 83%) was designated as Test Example 5, and the liquid coated on 6 sides (smoked surface ratio: 100%) was designated as Test Example 6.
• Test Example 1 (ratio of smoked surface: 17%) was 1.1 points.
• Test Example 2 (ratio of smoked surface: 33%) was 2.1 points.
• the score of Test Example 3 (ratio of smoked surface: 50%) was 4.2.
• the score of Test Example 4 (ratio of smoke treated surface: 67%) was 4.6 points.
• the score of Test Example 5 (ratio of smoke treated surface: 83%) was 1.8 points.
• the score of Test Example 6 was 1.2. In addition, the thing with a score of 3 or more was recognized as smoked cheese with high palatability.
• Example 1 In the same manner as in the above test example, a process cheese block of 8 cm ⁇ 8 cm ⁇ 2 cm was obtained. This process cheese block was smoked for 10 minutes with a smoke device (electronic smoke device USM-3, Hokuyo Co., Ltd.) to obtain smoked process cheese in which the entire surface of the process cheese block was smoked. This smoked processed cheese was cut radially into 8 equal parts from the center of the cheese block using a composite cutting blade in which four blades (cutting blades) were combined at an angle of 45 degrees to form a 16 cm 3 ( Specific gravity: 1.2) A bite-sized piece of smoked cheese was obtained. The obtained cheese pieces were smoked on three of the five surfaces, and the remaining two surfaces were not smoked because they were cut surfaces. The ratio of the smoke-treated surface of the cheese pieces was 55%.
• a smoke device electronic smoke device USM-3, Hokuyo Co., Ltd.
• Example 1 In the same manner as in the above test example, a process cheese block of 8 cm ⁇ 8 cm ⁇ 2 cm was obtained. The obtained process cheese block was cut in the same manner as in Example 1 to obtain bite-sized process cheese pieces of 16 cm 3 (specific gravity: 1.2). This bite-sized processed cheese piece is smoked for 10 minutes with a smoke device (electronic smoke device USM-3, Hokuyo) to obtain a bite-sized smoked processed cheese in which the entire bite-sized processed cheese piece is smoked. It was. The obtained cheese pieces had been smoked on five of the five sides. The ratio of the smoke-treated surface of the cheese pieces was 100%.
• a smoke device electronic smoke device USM-3, Hokuyo
• Example 2 In the same manner as in the above test example, a process cheese block of 8 cm ⁇ 8 cm ⁇ 2 cm was obtained. The obtained process cheese block was cut in the same manner as in Example 1 to obtain bite-sized process cheese pieces of 16 cm 3 (specific gravity: 1.2). As for the obtained cheese piece, five sides were not smoke-treated. The ratio of the smoke-treated surface of the cheese pieces was 0%.
• Example 1 (Evaluation of Example 1) Using the obtained cheese pieces of Example 1 and Comparative Examples 1 and 2, sensory evaluation was conducted by 30 professional panels. Each specialty panel had each cheese piece sampled one by one and rated it as “2 points”, “1 point”, and “0 point” in the order that they felt delicious. About each cheese piece, the score for 30 persons was totaled and the average value was computed. The score of Example 1 (ratio of smoke treated surface: 55%) was 2.0 points. The score of Comparative Example 1 (ratio of smoke treated surface: 100%) was 0.6. The score of Comparative Example 2 (ratio of smoke treated surface: 0%) was 0.5. In addition, the thing with a rating of 1 or more was recognized as highly tasted smoked cheese.
• Example 1 (ratio of smoke treated surface: 55%) has higher palatability than Comparative Example 1 (ratio of smoke treated surface: 100%) and Comparative Example 2 (ratio of smoke treated surface: 0%). I understood from sensory evaluation.
• Example 2 An immature Camembert cheese curd 100 cm 3 having a diameter of 8 cm and a height of 2 cm was obtained.
• the Camembert cheese curd was aged for 7 days, and it was confirmed that the entire surface of the Camembert cheese curd was covered with white mold.
• This camembert cheese curd was smoked for 10 minutes with a smoke device (electronic smoke device USM-3, Hokuyo) to obtain smoked camembert cheese with smoked whole surface of camembert cheese.
• This smoked Camembert cheese was radially divided into six from the center of the smoked Camembert cheese using a cutting blade formed by combining three cutting blades at an angle of 60 degrees, and each 17 cm 3 (specific gravity: 1.2 ) Of smoked camembert cheese pieces.
• the cheese pieces were wrapped one by one with an aluminum packaging for food with pectin applied to the inner surface, and the six pieces were put into a circular shape again, inserted into a circular plastic cup, and subjected to additional aging for 6 days. After completion of the additional ripening, the upper surface of the plastic cup was sealed with a resin film, sterilized by retort at 90 ° C. for 1 hour, and after cooling, a bite-sized smoked Camembert cheese was obtained. In the obtained smoked camembert cheese pieces, three of the five surfaces were smoked, and the remaining two surfaces were cut and were not smoked. The ratio of the smoke-treated surface of the cheese pieces was 61%.
• this cheese piece was inserted into a circular plastic cup and subjected to additional aging for 6 days. After completion of the additional ripening, the upper surface of the plastic cup was sealed with a resin film, sterilized by retort at 90 ° C. for 1 hour, and after cooling, a bite-sized smoked Camembert cheese was obtained. The obtained smoked camembert cheese pieces were obtained by smoke-treating five of the five surfaces. The ratio of the smoke-treated surface of the cheese pieces was 100%.
• Example 4 An immature Camembert cheese curd 100 cm 3 having a diameter of 8 cm and a height of 2 cm was obtained. The Camembert cheese curd was aged for 7 days, and it was confirmed that the entire surface of the Camembert cheese curd was covered with white mold. This Camembert cheese curd was divided into 6 equal parts as in Example 2 to obtain pieces of Camembert cheese of 17 cm 3 (specific gravity: 1.2). In the same manner as in Example 2, this cheese piece was inserted into a circular plastic cup and subjected to additional aging for 6 days. After the completion of the additional ripening, the upper surface of the plastic cup was sealed with a resin film, sterilized by retort at 90 ° C. for 1 hour, and after cooling, a bite-sized Camembert cheese was obtained. The obtained Camembert cheese pieces were those that were not smoked on 5 of the 5 sides. The ratio of the smoke-treated surface of the cheese pieces was 0%.
• Example 2 (Evaluation of Example 2) Using each of the cheese pieces of Example 2 and Comparative Examples 3 to 4 obtained, sensory evaluation was performed by 30 professional panels. Each specialty panel had each cheese piece sampled one by one and rated it as “2 points”, “1 point”, and “0 point” in the order that they felt delicious. About each cheese piece, the score for 30 persons was totaled and the average value was computed. The score of Example 2 (ratio of smoke treated surface: 61%) was 1.8 points. The score of Comparative Example 3 (ratio of smoked surface: 100%) was 0.7 points. The score of Comparative Example 4 (ratio of smoke treated surface: 0%) was 0.5. In addition, the thing with a rating of 1 or more was recognized as highly tasted smoked cheese.
• Example 2 (the ratio of the smoke treated surface: 61%) has a higher preference than the comparative example 3 (the ratio of the smoke treated surface: 100%) and the comparative example 4 (the ratio of the smoke treated surface: 0%). I understood from sensory evaluation.
• the bite-sized smoked cheese according to the present invention can be tasted at the same time with a firm smoked flavor and the original flavor of the cheese, has a good melting point, and has high palatability. This makes it possible to eliminate the deterioration of the texture caused by the hard film that inevitably occurs when smoked, while having a firm smoked flavor, which has been a problem in the past. Can be offered to the market.

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

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Publications (1)

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Cited By (6)

Citations (5)

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• 2014
  • 2014-07-08 WO PCT/JP2014/068147 patent/WO2015005321A1/ja active Application Filing
  • 2014-07-08 JP JP2015526342A patent/JPWO2015005321A1/ja active Pending
  • 2014-07-08 CN CN201480039293.2A patent/CN105392369B/zh active Active
• 2016
  • 2016-03-30 HK HK16103682.9A patent/HK1215659A1/zh unknown

Patent Citations (5)

Non-Patent Citations (2)

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