JPH0644851B2 - A new type of mildew cheese manufacturing method. - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a new type of mildew cheese using cheese or cheese-like food having various shapes as a starting material.

Conventional technology Conventionally, white mold cheese such as Camembert is manufactured by adding a starter and rennet to the raw milk to solidify it, removing whey to produce curd, molding and molding the curd, and molding card. Requires complex procedures and long-term aging, such as the steps of soaking salt in salt water, salting curd inoculation with mildew, and fermenting and aging (20 to 25 days). Equipment is required for processing at. In addition, the cheese thus obtained has a problem in that it cannot be stored for more than one month in practice because the cheese is aged too much during storage and causes an ammonia odor, bitterness, liquefaction of the tissue and the like. In addition, since the shape of the card during molding and molding is deformed due to handling in the subsequent steps, fermentation and aging, there is also a problem that the shapes of the products become uneven.

Furthermore, as a new type of white mold cheese production method, a method of mixing white mold cheese such as Camembert cheese with natural cheese, processed cheese, cheese food or cheese-like food has also been proposed. However, in this method, even if the Camembert cheese is mixed at about 30% by weight, a satisfactory white mold cheese flavor cannot be obtained, and if the amount is further increased, there is a problem that a lot of bitterness occurs during heating at the time of mixing. is there.

In view of the above problems with the production of mildew cheese, in recent years, using cheese spread as a raw material, which can react with calcium in cheese on its surface, for example, edible using sodium alginate, etc. A process for producing mildew cheese spreads has been proposed, which comprises forming a sexually active film and spraying penicillin camembertii onto the film for aging (Japanese Patent Laid-Open No. 56-158050).

However, in the above method, it is necessary to form an edible and impermeable film, and it is necessary to use a cheese spread prepared by such a specific method as a starting material.

The present invention is made in view of the above circumstances, using cheese or cheese-like food produced by a conventional method as a raw material, significantly shorter than the conventional method By fermentation, it has a type of flavor that combines the flavor of raw material cheese and the flavor of white mold cheese, and has an object to provide a method for producing white mold cheese having excellent storage stability in various shapes. .

The present invention will be described in detail below.

Composition of the invention The composition of the present invention is characterized in that cheese or cheese-like food, or those die-cut or molded into various shapes, after the surface is acidified, inoculated with a mildew fungus. To ferment.

Means for Solving the Problems Cheese as a starting material in the present invention, various natural cheeses, process cheeses, cheese foods and the like can be used, and as cheese-like foods, rennettocasein, casein such as acid casein. And imitation cheese having milk quality as a main raw material produced by using hydrogenated vegetable oil as a main raw material.

The present invention, the surface of these raw cheese or cheese-like food, or various shapes, such as star-shaped, square-shaped,
A spherical shape, a heart shape, a conical shape, a polygonal shape, a polygonal pyramid shape, a circular shape, or any other desired shape is die-cut, or the surface of the formed article is acidified.

This acidification treatment is carried out by spraying a 5 to 30 wt% solution of phosphoric acid, polyphosphoric acid, citric acid, lactic acid, acetic acid or a salt thereof, preferably a 20 wt% solution, onto the surface of the raw cheese or cheese-like food or It is carried out by coating or by immersing the raw material cheese or cheese-like food in the above solution. By this acidification treatment, the pH of the surface of the raw cheese or cheese-like food is adjusted to the range of 3.6 to 6.5, preferably 4.5 to 5.5.

Further, the acidification treatment may be carried out by using an acid-producing bacterium such as lactic acid bacterium so that the pH is within the above range.

In the present invention, by performing the above-mentioned acidification treatment, it is possible to suppress the growth of various bacteria and to grow only mildew.

Next, the surface of the raw material cheese or cheese-like food that has been acidified as described above is inoculated with mildew by a conventional method.

The white mold to be used here is a white mold type microorganism such as Penicillium cammemberti, Penicillium candidum and Penicillium casei-colum, and one of these or Use two or more.
Cheeses, cheese foods or cheese-like foods inoculated with these mildews should be kept in an atmosphere with a relative humidity of 85% or more.
Grow mildew and ferment by inversion every day for 2-5 days at a temperature of -25 ° C. The growth and fermentation period of white mold,
It can be adjusted appropriately according to the set temperature at that time. For example, at a relative humidity of 85% or more and a temperature of 5 to 10 ° C, it is preferable to ferment for about 10 days, and at 10 to 18 ° C, it is preferable to ferment for about 7 days.

By the above fermentation, a white mold cheese or a white mold cheese-like food product having a Camembert cheese-like appearance is obtained,
The flavor will be a new type that combines the flavor of the raw cheese and the original flavor of white mold cheese.

Effects of the Invention Next, the effects of the present invention are summarized and shown below.

Since the already-produced cheese product or cheese-like food is used as a starting material, white mold cheese and white mold cheese-like food can be produced by a simple operation without requiring special production equipment.

It is only necessary to ferment with mildew, and it does not require a period for aging.
White mold cheese and white mold cheese-like foods can be produced in an extremely short period of 5 days.

As described above, it is possible to provide a white mold cheese and a white mold cheese-like food having a new type of flavor that combines the flavor of the raw material cheese and the flavor of the white mold cheese and having various shapes.

Since only the surface of the raw cheese or cheese-like food is acidified and the mildew develops and ferments in a short period of time, there is almost no ripening even after the product is commercialized, and thus the liquefaction of the tissue by storage. And ammonia odor and bitterness do not occur.

In addition, it has an excellent storability that the peculiar flavor of the product is not lost even after storage for 2 months.

The present invention will be specifically described below with reference to examples.

Example 1 Three 400 g of processed cheese were die-cut into a disk shape (diameter 5 cm, thickness 3 cm, weight 60 g), and these were immersed in a 20 wt% solution of sodium polyphosphate heated to 70 ° C. for 10 seconds to make cheese. The surface pH was adjusted to 5.4 to suppress the growth of various bacteria.

Then, cool the cheese, and when the product temperature reaches 25 ° C,
Commercially available according to the method of producing Camembert cheese [France,
G.ROGER, product name (A9)] Penicillium candedam
A liquid in which spores of (Pehicillium candidum) were suspended was sprayed onto the cheese surface.

Cheese inoculated with mildew as described above is stored in a fermentation room (temperature of 25 ° C, relative humidity of 90%) so as not to dry it too much, and the mildew is allowed to grow for 2 days while being inverted daily. I went.

Next, the fermented cheese was wrapped in oil-resistant paper to obtain three disc-shaped mildew cheese products (diameter 5 cm, thickness 3 cm, weight 60 g).

The texture and flavor of the obtained cheese are not impaired even after storage for 8 weeks at a temperature of 5 ° C. immediately after production, possessing the flavor and shape-retaining tissue peculiar to Camanbertei, and proliferating of actual bacteria. I was never seen. Further, the shape at the time of die-cutting molding was retained without being deformed.

Example 2 New Zealand Egmont cheese (moisture content: 38% by weight) that had been aged for 6 months was die-cut into a star shape (thickness 2.5 cm, weight 50 g) and a heart shape (thickness 2 cm, weight 150 g), respectively. Then, 10 molded cheeses each were prepared.

Then, each of the above-mentioned molded cheese was soaked in lactic acid bacteria starter (Streptococcus lactis, Streptococcus lactis, ATCC-21053) in which spores of Penicillium cammemberti (IFO-5855) were suspended for 2 minutes, The pH of the surface of each cheese was adjusted to 4.0.

In this way, each cheese whose surface has been acidified is stored in a fermentation chamber (10 ° C, relative humidity 90%) so as not to dry too much, and while reversing every day, grow mildew in 7 days, Fermented.

Then, each fermented cheese was wrapped with oil-resistant paper and housed in a cosmetic box to obtain a product.

The obtained white mold cheese product retains each star-shaped and heart-shaped shape at the time of die-cutting molding, and has a new flavor in which the scent of Matsushima room (Shyanpinion) peculiar to Camembert and the coda flavor of flavored cheese are harmonized. Even when stored for 45 days under refrigeration, the flavor was not impaired and no change was observed in the tissue.

Example 3 50 g of cheese emulsified by a conventional method (water content: 45% by weight, fat content: 33% by weight) was molded into a cylindrical aluminum box (diameter: 7.8 cm;
Blue cheese filled in a height of 5.0 cm and made into a disk shape on it beforehand (diameter 6.0 cm, thickness 1 cm, weight 27 g)
And add 50 g of emulsified cheese on top of this,
Processed cheese with a blue cheese core was produced.

After cooling the obtained process cheese to a product temperature of 5 ° C, the aluminum foil was removed, and 10% of lactic acid was heated to 50 ° C.
The pH of the cheese surface was adjusted to 5.2 by immersing in a wt% solution for 20 seconds.

Next, cool the cheese whose surface pH has been adjusted to reduce the product temperature.
After the temperature was set to 20 ° C., Penicillium casei column (Penicillium c
A liquid containing spores of aseicolum (ATCC-6985) was sprayed.
Cheese inoculated with white mold in this way is stored in a fermentation room (temperature 20 ° C, relative humidity 90%) so as not to be overdried, and the white mold is allowed to grow for 4 days while being inverted daily.
Fermented.

The obtained mildew cheese did not lose its flavor and texture even after being stored under refrigeration for 8 weeks immediately after its production. In addition,
The flavor of the white mold cheese was a new type in which the flavors of both Camembert and blue cheese were harmonized. In addition, no growth of germs was observed in this cheese, the cut surface was not deformed, and the color tone was vivid.

Example 4 Two 600 g of imitation cheese produced using rennet casein, acid casein and hydrogenated soybean oil as main raw materials were die-cut into a disc shape (diameter 10 cm, thickness 2.5 cm, weight 200 g).

Next, each of the disc-shaped cheese-like foods thus prepared was immersed in a 20% by weight citric acid solution heated at 80 ° C. for 5 seconds to adjust the surface pH to 5.9.

After cooling the disk-shaped cheese thus surface-acidified to a product temperature of 15 ° C., the surface thereof was subjected to the production of Camembert cheese and the penicillium used in Example 1 was used.
A suspension of spores of Penicillium candidum was sprayed.

Then, the cheese-like food (disc-shaped) thus inoculated with mildew was stored in the fermentation chamber (temperature 5 ° C, relative humidity 85%) for 10 days while being inverted every day so as not to overdry. The white mold was grown in and fermented.

The obtained cheese-like food had a surface covered with mildew like Camembert cheese, and had the scent of a mashroom that was characteristic of Camembert, and was delicious.

When this white mold cheese-like food was stored under refrigeration for 2 months immediately after production, the flavor and texture were not impaired, and no growth of germs or deformation of the shape was observed.

Claims (3)

[Claims] 1. A cheese or cheese-like food product, or a product obtained by cutting or forming it into various shapes, acidifying the surface of the product, and then inoculating it with a mildew fungus to ferment it. The method of manufacturing white mold cheese. 2. The white mold type microorganisms are Penicillium camamberti, Penicillium
Candedam (Penicillium candidum) and Penicillium
The method according to claim (1), wherein the method is one or more selected from the group consisting of Penicillium caseicolum. 3. The pH of the surface of cheese or cheese-like food is 3.6 to 6.5, preferably 4.5 to 5.5 by acidification.
The manufacturing method according to claim (1).