JP2014193729A - Cheese package - Google Patents
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- JP2014193729A JP2014193729A JP2013070415A JP2013070415A JP2014193729A JP 2014193729 A JP2014193729 A JP 2014193729A JP 2013070415 A JP2013070415 A JP 2013070415A JP 2013070415 A JP2013070415 A JP 2013070415A JP 2014193729 A JP2014193729 A JP 2014193729A
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- cheese
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- ripening
- desiccant
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 158
- 239000002274 desiccant Substances 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 230000005070 ripening Effects 0.000 claims description 25
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 15
- 239000001301 oxygen Substances 0.000 claims description 15
- 229910052760 oxygen Inorganic materials 0.000 claims description 15
- 239000005022 packaging material Substances 0.000 claims description 11
- 230000035699 permeability Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 235000011617 hard cheese Nutrition 0.000 claims description 3
- 239000007789 gas Substances 0.000 abstract description 20
- 230000004888 barrier function Effects 0.000 abstract description 16
- 230000032683 aging Effects 0.000 abstract description 13
- 238000007796 conventional method Methods 0.000 abstract description 3
- 239000011261 inert gas Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 14
- -1 polyethylene terephthalate Polymers 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 10
- 239000005862 Whey Substances 0.000 description 10
- 102000007544 Whey Proteins Human genes 0.000 description 10
- 108010046377 Whey Proteins Proteins 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 239000010410 layer Substances 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 229920001684 low density polyethylene Polymers 0.000 description 6
- 239000004702 low-density polyethylene Substances 0.000 description 6
- 239000005020 polyethylene terephthalate Substances 0.000 description 6
- 229920000139 polyethylene terephthalate Polymers 0.000 description 6
- 229940123973 Oxygen scavenger Drugs 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 230000015271 coagulation Effects 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 5
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 description 5
- 238000005192 partition Methods 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920006284 nylon film Polymers 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 230000037303 wrinkles Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920002292 Nylon 6 Polymers 0.000 description 2
- 239000004952 Polyamide Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 244000309466 calf Species 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000003230 hygroscopic agent Substances 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 235000021116 parmesan Nutrition 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 229920002647 polyamide Polymers 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 101000576320 Homo sapiens Max-binding protein MNT Proteins 0.000 description 1
- 125000002066 L-histidyl group Chemical group [H]N1C([H])=NC(C([H])([H])[C@](C(=O)[*])([H])N([H])[H])=C1[H] 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 229920000007 Nylon MXD6 Polymers 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 239000011147 inorganic material Substances 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Dairy Products (AREA)
Abstract
Description
本発明は、チーズを容器内で熟成させて楽しむことを目的とするチーズ包装体に関するものである。 The present invention relates to a cheese package for the purpose of aging and enjoying cheese in a container.
近年、ナチュラルチーズが普及するにつれて、多様な風味・食感のナチュラルチーズが市場に流通することが多くなってきている。ナチュラルチーズは、その製造工程により多種多様な風味、食感、組織を有しており、風味発現の要因としては、乳質、乳処理方法、乳酸菌、酵素、細菌、カビ、熟成条件等の作用が大きなものとして挙げられる。その中でも、とりわけゴーダチーズ、チェダーチーズ、グラナチーズ、パルメザンチーズ等、いわゆる硬質系ナチュラルチーズでは、熟成中の乳酸菌、酵素の作用によるタンパク質及び脂肪分解にともなって生じる呈味成分、芳香成分による特有の風味を有している。これらのナチュラルチーズは、乳に乳酸菌、凝乳酵素を添加し、凝固後、加熱撹拌し、ホエー排除により低水分化したカードを型詰めし、加塩工程を経て熟成する。ナチュラルチーズ特有の風味は熟成中に緩やかに形成され、長期間の熟成条件により風味・食感が大きく変化する。
硬質系ナチュラルチーズの熟成方法としては、ナチュラルチーズ表面にワックスや樹脂を塗布して表面をコーティングするリンデッド法と、ワックスや樹脂を用いず、ガス透過性および水蒸気透過性の低いプラスチック製フィルムで真空包装するリンドレス法が代表的な手法として知られている。
これら二つの製法を比較すると、リンデッド法はリンドレス法よりも乳酸菌や酵素が大きく作用し、よりチーズ風味が高まる方法として使用されているが、工程上、定期的にチーズを反転させる作業やチーズ表面を磨く作業が必要となり、製造には人手と経験を要するうえに、熟成には温度および湿度を制御した熟成庫が必要となる。また、喫食事には、チーズ表面を皮覆するコーティング層、いわゆるリンド部分を除いて食べる必要があるため損耗が生じる。一方でリンドレス法は、チーズの反転や表面を磨く作業は必要としないが、風味の面はリンデッドチーズより劣る。また、水蒸気透過性の低いプラスチック製フィルムに覆われているために、独特の蒸れ臭を生じる場合があった。
なお、いずれの場合においても、適当な熟成が完了するまでの期間はチーズ製造者側が管理し、消費者が自身の好みに合った熟成度合いのチーズを入手することは容易ではなかった。
In recent years, as natural cheese becomes widespread, natural cheeses with various flavors and textures are increasingly distributed in the market. Natural cheese has a wide variety of flavors, textures, and textures depending on the production process, and factors such as milk quality, milk processing methods, lactic acid bacteria, enzymes, bacteria, mold, and aging conditions are factors that contribute to flavor development. Listed as big. Among them, in particular, so-called hard natural cheeses such as gouda cheese, cheddar cheese, grana cheese, and parmesan cheese, lactic acid bacteria during ripening, proteins due to the action of enzymes, and flavoring components that are generated due to lipolysis, flavors unique to aromatic components have. These natural cheeses are prepared by adding lactic acid bacteria and milk coagulation enzyme to milk, coagulating, heating and stirring, filling a curd that has been reduced in water content by eliminating whey, and aging through a salting step. Natural cheese-specific flavor is slowly formed during ripening, and the flavor and texture change greatly depending on long-term aging conditions.
Hard natural cheese ripening methods include the Linded method in which wax or resin is applied to the surface of natural cheese to coat the surface, and a plastic film with low gas permeability and low water vapor permeability without using wax or resin. The Lindless method of packaging is known as a typical method.
Comparing these two production methods, the Linded method is used as a method in which lactic acid bacteria and enzymes act more greatly than the Lindless method, and the cheese flavor is enhanced. In addition to manpower and experience in manufacturing, aging requires an aging cabinet with controlled temperature and humidity. Moreover, since it is necessary to eat except for the coating layer which covers the cheese surface, what is called a lind part, at the time of eating, wear occurs. On the other hand, the Lindless method does not require the work of reversing the cheese or polishing the surface, but the flavor is inferior to the Linded cheese. In addition, since it is covered with a plastic film having low water vapor permeability, a peculiar stuffy odor may occur.
In any case, the period until the proper ripening is completed is managed by the cheese manufacturer, and it is not easy for consumers to obtain cheese of a ripening degree that suits their tastes.
一方、ナチュラルチーズを、最終消費包装形態、すなわち流通形態の容器内で熟成させる方法として、特許文献1が知られている。この特許文献１に記載のチーズ包装体は、常法によって得られたチーズカードを、通水性を有する最終包装形態の容器のポイントシールの上側に止まるように収納し、チーズカードから発生するホエーをポイントシールの下側の貯留空間に排出することで、チーズ包装体のまま熟成させるものである。しかし、特許文献１に記載のチーズ包装体では、熟成中にチーズから発生する水蒸気が包装体内から抜けないため、得られたチーズが蒸れ臭を含んでしまうという問題が生じる。 On the other hand, Patent Document 1 is known as a method for ripening natural cheese in a container in a final consumption packaging form, that is, a distribution form. The cheese package described in Patent Document 1 stores the cheese curd obtained by a conventional method so as to stop above the point seal of the container of the final packaging form having water permeability, and generates whey generated from the cheese curd. By discharging to the storage space below the point seal, the cheese package is aged. However, in the cheese package described in Patent Document 1, water vapor generated from the cheese during ripening does not escape from the package, resulting in a problem that the resulting cheese contains a steaming odor.
本発明は上記のような課題点を鑑みてなされたものであり、消費者が自身の好みに合った熟成度合いのチーズを入手できるように、チーズ包装体内でチーズの適切な熟成を進めることが可能なーズ包装体の提供を課題とする。 The present invention has been made in view of the above-described problems, and it is possible to promote appropriate ripening of cheese in a cheese package so that consumers can obtain cheese of a ripening degree that suits their preferences. An object is to provide a possible package.
すなわち、本発明は以下の構成を有するものである。
（１）熟成前ないし熟成中のチーズと、乾燥剤とを内包したチーズ包装体であって、前記包装体内の酸素濃度が３％以下であり、かつ前記チーズが前記包装体内で経時的に熟成することを特徴とするチーズ包装体。
（２）熟成前ないし熟成中のチーズを、吸湿性を有する包材で内包したチーズ包装体であって、前記包装体内の酸素濃度が３％以下であり、かつ前記チーズが前記包装体内で経時的に熟成することを特徴とするチーズ包装体。
（３）前記包装体が、酸素透過度４００ｃｃ ／ｍ２・ｄａｙ・ａｔｍ・μｍ以下の材質によって構成されることを特徴とする（１）又は（２）記載のチーズ包装体。
（４）前記載の乾燥剤が、前記チーズの初期重量の１０〜４０％に相当する水分を吸収可能な乾燥剤であることを特徴とする（１）又は（３）記載のチーズ包装体。
（５）前記吸湿性を有する包材が、前記チーズ初期重量の１０〜４０%に相当する水分を吸収可能な包剤であることを特徴とする（２）又は（３）記載のチーズ包装体。
（６）前記チーズが、セミハードチーズ又はハードチーズであることを特徴とする（１）〜（５）のいずれかに記載のチーズ包装体。
That is, the present invention has the following configuration.
(1) A cheese package including cheese before ripening or ripening and a desiccant, wherein the oxygen concentration in the package is 3% or less, and the cheese is aged in the package over time. Cheese wrapping body characterized by doing.
(2) A cheese package in which cheese before or during ripening is encapsulated with a hygroscopic packaging material, the oxygen concentration in the package is 3% or less, and the cheese is aged in the package. Cheese wrapping characterized by aging.
(3) The cheese package according to (1) or (2), wherein the package is made of a material having an oxygen permeability of 400 cc / m 2 · day · atm · μm or less.
(4) The cheese package according to (1) or (3), wherein the desiccant described above is a desiccant capable of absorbing water corresponding to 10 to 40% of the initial weight of the cheese.
(5) The cheese packaging according to (2) or (3), wherein the packaging material having hygroscopicity is a packaging capable of absorbing water corresponding to 10 to 40% of the cheese initial weight. .
(6) The cheese package according to any one of (1) to (5), wherein the cheese is semi-hard cheese or hard cheese.
本発明によれば、熟成前あるいは熟成中のチーズを、適当な熟成を止めることなく流通させることができるため、消費者が自身の好みに合った熟成度合いのチーズを入手できるという効果を奏する。 According to the present invention, the cheese before ripening or during ripening can be distributed without stopping appropriate ripening, so that the consumer can obtain cheese having a ripening degree that suits his / her preference.
本発明のチーズ包装体に用いるチーズとしては、いわゆるセミハード系チーズまたはハード系チーズであれば特に制限はないが、例えば、ゴーダチーズ、エダムチーズ、エメンタールチーズ、チェダーチーズ、グラナチーズ、パルメザンチーズが挙げられ、使用する乳酸菌スターターの種類や、水分値、塩濃度等の製造条件については、目的とするチーズに応じて適宜設定すればよい。また、形状についても特に制限はなく、ホール状でもブロック状でもよく、また、これらから適度な大きさに切り別けた板状のものであってもよい。 The cheese used in the cheese package of the present invention is not particularly limited as long as it is a so-called semi-hard cheese or hard cheese, for example, Gouda cheese, Edam cheese, Emmental cheese, Cheddar cheese, Grana cheese, Parmesan cheese, What is necessary is just to set suitably about manufacturing conditions, such as a kind of lactic acid bacteria starter to be used, a moisture value, and salt concentration, according to the target cheese. Also, the shape is not particularly limited, and may be a hole shape or a block shape, or may be a plate shape separated from these to an appropriate size.
本発明のチーズ包装体においては、包装体中に、圧縮成形したチーズカードの初期重量の１０〜４０％の水分を吸収できる乾燥剤を封入するか、あるいは、圧縮成形したチーズの初期重量の１０〜４０％の水分を吸収可能な吸湿性を有する包材でチーズを内包する。また、乾燥剤と吸湿性を有する包材を併用し、圧縮成形したチーズの初期重量の１０〜４０％の水分を吸収可能なチーズ包装体としてもよい。
乾燥剤、あるいは吸湿性を有する包材の水分吸収量が圧縮成形したチーズカードの初期重量の１０％以下の場合、チーズ表面からの水分の抜けが不十分となりチーズの外観及び風味に影響を及ぼす。また、乾燥剤または食品用脱水シートの水分吸収量が圧縮成形したチーズカードの初期重量の４０％以上の場合、チーズ表面が極度に乾燥し商品としての価値を失う。
本発明で使用できる乾燥剤としては、特に種類は特定されないが、例えばシリカゲル、塩化マグネシウム、塩化マグネシウムと酸化マグネシウムの混合物、塩化カルシウム及び生石灰などが挙げられる。また、本発明で使用できる吸湿性を有する包材としては、市販の食品用脱水シート等が挙げられ、具体的には2枚の多孔性を有するポリビニルアルコールフィルムの間に高濃度の食用糖類と増粘多糖類を挟んだシートなどが挙げられる。
In the cheese package of the present invention, a desiccant capable of absorbing 10 to 40% of the initial weight of the compression-molded cheese curd is enclosed in the package, or the initial weight of the compression-molded cheese is 10 Cheese is encapsulated with a hygroscopic packaging material capable of absorbing -40% moisture. Moreover, it is good also as a cheese package which can absorb the water | moisture content of 10-40% of the initial weight of the compression-molded cheese, using a desiccant and the packaging material which has a hygroscopic property together.
When the moisture absorption amount of the desiccant or the hygroscopic packaging material is 10% or less of the initial weight of the compression-molded cheese curd, moisture is insufficiently removed from the cheese surface, affecting the appearance and flavor of the cheese. . Moreover, when the moisture absorption amount of a desiccant or a food dehydration sheet is 40% or more of the initial weight of the cheese curd that has been compression-molded, the cheese surface is extremely dried and loses its value as a product.
The type of desiccant that can be used in the present invention is not particularly specified, and examples thereof include silica gel, magnesium chloride, a mixture of magnesium chloride and magnesium oxide, calcium chloride, and quicklime. In addition, examples of the hygroscopic packaging material that can be used in the present invention include commercially available dehydration sheets for foods, and specifically, a high concentration of edible saccharides between two porous polyvinyl alcohol films. Examples include a sheet sandwiched with thickening polysaccharides.
また、本発明のチーズ包装体では、チーズ包装体内の酸素濃度を３％以下になるように調製する。包装袋内の酸素濃度が３％より大きくなると、チーズ熟成と無関係な黴等が発生、生育し、衛生面で問題が生じる。包装体内の酸素濃度を３％以下にする手法としては、特に限定はしないが、例えば不活性ガスを用いたガス置換包装を行ってもよいし、脱酸素剤を使用してもよい。また、酸素吸収剤を練りこんだ樹脂を包装材料の一部に使用することも可能である。 In the cheese package of the present invention, the oxygen concentration in the cheese package is adjusted to 3% or less. If the oxygen concentration in the packaging bag is greater than 3%, wrinkles and the like unrelated to cheese ripening are generated and grow, causing problems in hygiene. A technique for reducing the oxygen concentration in the package to 3% or less is not particularly limited. For example, gas replacement packaging using an inert gas may be performed, or an oxygen scavenger may be used. It is also possible to use a resin kneaded with an oxygen absorbent as a part of the packaging material.
なお、本発明のチーズ包装体に用いる包装材料には酸素透過度４００ｃｃ ／ｍ２・ｄａｙ・ａｔｍ・μｍ以下のガスバリア性を有する材質が含まれることが好ましく、例えば、エチレンビニルアルコール、アルミニウム、酢酸ビニル、ポリアミド、ポリエチレンテレフタレート、その他シリカ及びクレイ等の無機物を用いてバリア性を付与した材質が挙げられる。酸素透過度が４００ｃｃ／ｍ２・ｄａｙ・ａｔｍ・μｍよりも大きくなると、脱酸素剤や不活性ガスを用いたガス置換包装を行ったとしても、チーズ包装体内の酸素濃度を３％以下に保つことが難しくなる。 The packaging material used for the cheese package of the present invention preferably includes a material having a gas barrier property with an oxygen permeability of 400 cc / m 2 · day · atm · μm or less, such as ethylene vinyl alcohol, aluminum, acetic acid. Examples thereof include vinyl, polyamide, polyethylene terephthalate, and other materials provided with a barrier property using inorganic materials such as silica and clay. When the oxygen permeability is higher than 400 cc / m 2 · day · atm · μm, the oxygen concentration in the cheese package is kept at 3% or less even when gas replacement packaging using an oxygen scavenger or inert gas is performed. It becomes difficult.
本発明のチーズ包装体は、一般的なチーズと同様に冷蔵条件での流通、保存が可能であり、例えば０℃〜１０℃で流通、保存することが可能である。しかし、この温度範囲内であっても、温度が高くなるとチーズの熟成の進行が早くなり、また０℃に近づくにつれ熟成の進行が遅くなるため、消費者のニーズ等を踏まえ、適当な熟成状態で店頭に並ぶよう適宜設定することが必要である。 The cheese package of the present invention can be circulated and stored under refrigerated conditions in the same manner as general cheese, and can be circulated and stored at 0 ° C to 10 ° C, for example. However, even within this temperature range, cheese ripening progresses faster as the temperature rises, and ripening progresses slower as it approaches 0 ° C. Therefore, it is necessary to set it appropriately at the store.
以下、本発明について、実施例及び比較例を用いて説明する。 Hereinafter, the present invention will be described using examples and comparative examples.
外層側からポリプロピレン、エチレンビニルアルコール、ポリエチレンの順で積層されたシートから成形されたガスバリア性を有するカップ容器２に、乾燥剤３、通気穴を有する中仕切り５、公知の製法で製造された未熟成のゴーダチーズ１および脱酸素剤４を配置し、天面を外層からナイロンフィルム、片面をアルミ蒸着したポリエチレンテレフタレートフィルムおよび低密度ポリエチレンの順で積層されたフィルムからなるガスバリア性を有する蓋材６を用いてシールし、チーズ包装体（実施例品１）を得た。得られたチーズ包装体は、１０℃で６ヶ月間熟成保存した。 A cup container 2 having a gas barrier property formed from sheets laminated in order of polypropylene, ethylene vinyl alcohol and polyethylene from the outer layer side, a desiccant 3, a partition 5 having a vent hole, and an unmanufactured manufactured by a known manufacturing method. A cover 6 having a gas barrier property comprising an aged Gouda cheese 1 and an oxygen scavenger 4, a top surface of a nylon film from the outer layer, a polyethylene terephthalate film having one surface deposited with aluminum, and a low-density polyethylene film laminated in this order. Was used to obtain a cheese package (Example Product 1). The obtained cheese package was aged and stored at 10 ° C. for 6 months.
公知の製法で製造された未熟成のゴーダチーズ１を食品用脱水シート（株式会社オカモト製）７に包んだ後、ナイロン、片面をアルミ蒸着したポリエチレンテレフタレートフィルムおよび低密度ポリエチレンの３層の順で積層したフィルムから製袋されたガスバリア性を有する袋８に入れ、二酸化炭素：窒素の混合比が３０：７０の混合ガスを用いて袋内の空気を置換してシールし、チーズ包装体（実施例品２）を得た。得られたチーズ包装体は、１０℃で６ヶ月間熟成保存した。 After wrapping unripened gouda cheese 1 manufactured by a known manufacturing method in a food dehydration sheet (manufactured by Okamoto Co., Ltd.) 7, nylon, polyethylene terephthalate film vapor-deposited on one side and low-density polyethylene in this order Put into a bag 8 having a gas barrier property made from a laminated film and seal it by substituting the air in the bag with a mixed gas of carbon dioxide: nitrogen at a mixing ratio of 30:70. Example product 2) was obtained. The obtained cheese package was aged and stored at 10 ° C. for 6 months.
外層側からポリプロピレン、エチレンビニルアルコール、ポリエチレンの順で積層されたシートから成形されたガスバリア性を有する容器２に、図３に示すように乾燥剤３、通気穴を有する中仕切り５、公知の製法で製造された未熟成のゴーダチーズ１を配置し、天面を外層からナイロンフィルム、片面をアルミ蒸着したポリエチレンテレフタレートフィルムおよび低密度ポリエチレンの順で積層されたフィルムからなるガスバリア性を有する蓋材６を用いてシールし、チーズ包装体（実施例品３）を得た。得られたチーズ包装体は、１０℃で６ヶ月間熟成保存した。 A container 2 having a gas barrier property formed from sheets laminated in order of polypropylene, ethylene vinyl alcohol, and polyethylene from the outer layer side, a desiccant 3 and a partition 5 having ventilation holes as shown in FIG. 3, a known production method A lid 6 having a gas barrier property, comprising an unripened gouda cheese 1 manufactured in 1), a top surface of a nylon film from an outer layer, a polyethylene terephthalate film on which one side is vapor-deposited aluminum, and a film laminated in the order of low density polyethylene. Was used to obtain a cheese package (Example Product 3). The obtained cheese package was aged and stored at 10 ° C. for 6 months.
［比較例１］
従来のリンデッド製法を基に、公知の製法で製造された未熟成のゴーダチーズを酢酸ビニル系コーティング樹脂を用いて被覆し、リンデッドチーズ（比較例品１）を得た。得られたチーズは、１０℃、湿度６０％ＲＨの環境下にて６ヶ月熟成保存した。なお、熟成期間内においては、定期的にチーズを反転させ被膜表面に黴が発生した際には拭き取った。
[Comparative Example 1]
Based on the conventional Linded manufacturing method, the immature Gouda cheese manufactured by the well-known manufacturing method was coat | covered using the vinyl acetate type coating resin, and the Linded cheese (comparative example product 1) was obtained. The obtained cheese was aged and stored for 6 months in an environment of 10 ° C. and a humidity of 60% RH. During the ripening period, the cheese was periodically inverted and wiped off when wrinkles were generated on the coating surface.
［比較例２］
従来のリンドレスチーズの製法を基に、公知の製法で製造された未熟成のゴーダチーズを、ナイロン６／ＭＸＤ６／ナイロン６の層構成のポリアミドフィルムの内側に低密度ポリエチレンフィルムを貼り合せたガスバリア性を有する積層フィルムを用いて真空包装し、チーズ包装体（比較例品２）を得た。得られたチーズ包装体は、１０℃、湿度６０％RHの環境下で６ヶ月間保存した。
[Comparative Example 2]
A gas barrier in which a low-density polyethylene film is bonded to the inside of a polyamide film having a layer structure of nylon 6 / MXD6 / nylon 6, and an unripened gouda cheese produced by a known production method based on a conventional method for producing Lindless cheese The laminated film having the properties was vacuum packaged to obtain a cheese package (Comparative Product 2). The obtained cheese package was stored for 6 months in an environment of 10 ° C. and a humidity of 60% RH.
［試験例１］
実施例品１、２、３、比較例品１、２について、官能評価パネラー7名にて外観及び風味評価を実施した。評価は、外観色の好ましさ、においの好ましさ、硬さの好ましさ、総合的なおいしさ、酸化臭の有無、喫食事の損耗の有無、チーズ表面の意図しない黴の有無について実施し、評価は、外観色の好ましさ、においの好ましさ、硬さの好ましさ、総合的なおいしさ、については評価は6段階（６点（非常に好ましい）〜1点（非常に好ましくない））の評点性とした。結果は7名の評点平均を示す。
[Test Example 1]
About example goods 1, 2, and 3, and comparative example goods 1 and 2, appearance and flavor evaluation were carried out by seven sensory evaluation panelists. The evaluation is about the appearance color preference, smell preference, hardness preference, overall taste, oxidation odor, eating erosion, unintentional wrinkles on the cheese surface The evaluation was conducted in six grades (from 6 points (very preferable) to 1 point) for the appearance color preference, odor preference, hardness preference, and overall taste. Very unfavorable))). The result shows the average score of 7 people.
表１の結果から、実施例品１および実施例品２は、比較例品１の従来のリンデッドチーズに近い外観および風味を有し、かつ、リンドレスチーズと同様に酸化臭がしないという特徴があることがあきらかとなった。実施例品３は、包装体内の酸素濃度が高くチーズ表面に取り除くことが困難な黴が発生し商品性を失った為、外観および風味に関する評価はしていない。 From the results of Table 1, Example Product 1 and Example Product 2 have an appearance and flavor similar to those of conventional Linded Cheese of Comparative Example Product 1 and have no oxidizing odor as in Lindless cheese. It became clear that there was. In Example Product 3, since the wrinkles that are difficult to remove on the cheese surface were generated due to the high oxygen concentration in the package and lost its commercial quality, the appearance and flavor were not evaluated.
代表的な硬質系ナチュラルチーズであるチェダーチーズのチーズカードを通常の製造方法により調製した。すなわち、脂肪分３．６重量％に調整した原料乳をプレート型殺菌機により７５℃で１５秒間殺菌した後、３０℃まで冷却した。この原料乳１００ｋｇに対し乳酸菌スターター（中温菌スターター：CHR.HANSEN社製、Direct Vat Set）を１５Ｕ（ユニット）添加し、ジャケット付のチーズバット内に静置した。１時間後に仔牛レンネット（HR：CHR.HANSEN社製）を３g添加し、さらに静置した。約３０分経過した時点で乳の凝固が起こり、凝固開始から５分後にチーズナイフを使用して、チーズカードを１０ｍｍの立方体に切断した。切断後、緩やかに撹拌しながらチーズカード中からホエーを流出させた。ホエーの流出を促進するために、カードとホエー混合物を１℃／３分の加熱で３８℃まで加温した。撹拌を開始してから２時間後に、カードとホエーを分離し、チーズカードをチーズバット中に堆積した。堆積したチーズカードを３８℃に保温しながら３０分毎に反転した。マッティングカードのｐＨが５．２に低下した時点で、チーズカードを３０ｍｍの立方体に細断し、食塩を２００ｇ添加しチーズカードと食塩を混合した。加塩した全チーズカードを１０ｋｇ容量のチーズモールドに入れ、縦型プレス機にて７００ｋｇの荷重をかけて３８時間プレスした。プレス後、布をかけ１０℃熟成庫内で５日間チーズ表面を予備乾燥させた。予備乾燥させたチーズ（熟度指数値８重量％）を、外層側からポリプロピレン、エチレンビニルアルコール、ポリエチレンの順で積層されたシートから成形されたガスバリア性を有するカップ容器に封入した。カップ容器には、通気穴を有する中仕切りを設け、乾燥剤、脱酸素剤をチーズとともに封入したうえで、天面を外層からナイロンフィルム、片面をアルミ蒸着したポリエチレンテレフタレートフィルムおよび低密度ポリエチレンの順で積層されたフィルムからなるガスバリア性を有する蓋材でシールし、チーズ包装体を得た。得られたチーズ包装体は、適宜乾燥剤、吸湿剤の交換を実施しながら１０℃で６ヶ月保存し、熟成を進めた。得られたチーズはリンデッド製法によって得られたチェダーチーズと何らそん色ない風味・食感を有していた。 A cheddar cheese cheese curd, which is a typical hard natural cheese, was prepared by an ordinary manufacturing method. That is, the raw material milk adjusted to 3.6% by weight of fat was sterilized at 75 ° C. for 15 seconds with a plate type sterilizer, and then cooled to 30 ° C. To 100 kg of this raw material milk, 15 U (unit) of lactic acid bacteria starter (medium-temperature bacteria starter: Direct Vat Set, manufactured by CHR.HANSEN) was added and allowed to stand in a jacketed cheese vat. One hour later, 3 g of calf rennet (HR: manufactured by CHR.HANSEN) was added and left still. When about 30 minutes passed, milk coagulation occurred, and after 5 minutes from the start of coagulation, the cheese curd was cut into 10 mm cubes using a cheese knife. After cutting, whey was allowed to flow out of the cheese curd while gently stirring. In order to promote whey spill, the curd and whey mixture was warmed to 38 ° C. with 1 ° C./3 minutes heating. Two hours after the start of stirring, the curd and whey were separated, and the cheese curd was deposited in the cheese vat. The deposited cheese curd was inverted every 30 minutes while being kept at 38 ° C. When the pH of the matting curd dropped to 5.2, the cheese curd was shredded into 30 mm cubes, 200 g of sodium chloride was added, and the cheese curd and sodium chloride were mixed. The salted whole cheese curd was put into a 10 kg capacity cheese mold and pressed for 38 hours with a vertical press machine under a load of 700 kg. After pressing, cloth was applied and the cheese surface was pre-dried for 5 days in a 10 ° C. aging cabinet. Pre-dried cheese (ripening index value 8% by weight) was sealed in a cup container having gas barrier properties formed from sheets laminated in order of polypropylene, ethylene vinyl alcohol and polyethylene from the outer layer side. The cup container is provided with a partition with vents, and a desiccant and oxygen scavenger are enclosed with cheese, the top surface is nylon film from the outer layer, one side is vapor-deposited polyethylene terephthalate film and low-density polyethylene. Sealed with a lid material having a gas barrier property made of a film laminated with a cheese packaging body was obtained. The obtained cheese package was stored for 6 months at 10 ° C. while appropriately changing the desiccant and the hygroscopic agent, and proceeded with aging. The obtained cheese had a flavor and texture that were not inferior to those of the cheddar cheese obtained by the Linded manufacturing method.
代表的な硬質系ナチュラルチーズであるグラナタイプのチーズを通常の製造方法により調製した。すなわち、脂肪分２．４重量％に調整した原料乳を、プレート型殺菌機により７５℃で１５秒間殺菌した後、３０℃まで冷却した。この原料乳３００ｋｇに対し、乳酸菌スターター（高温菌スターター：CHR.HANSEN社製、Direct Vat Set）を３０Ｕ（ユニット）添加し、ジャケット付のチーズバット内に静置させた。１時間後に仔牛レンネット（HR：CHR.HANSEN社製）を９ｇ添加しさらに静置させた。約３０分経過した時点で乳の凝固が起こり、凝固開始から５分後にチーズナイフを使用してチーズカードを５ｍｍの立方体に切断した。切断後、緩やかに撹拌しながらチーズカード中からホエーを流出させた。ホエーの流出を促進させるためにカードとホエー混合物を１℃／２分の加熱で５０℃まで加温した。撹拌を開始してから１．５時間後にチーズカードを布で掬い取り、布内で球状の一塊にまとめ、ホエー中で３０分間懸垂浸漬させた。懸垂後、球状の全カードを３０ｋｇ容量のチーズモールドに入れ、モールドの上に５ｋｇの重石をのせて６時間プレスした。プレス後、２０％食塩水中（１０℃）で２０日間加塩し、加塩後、布をかけ１０℃熟成庫内で５日間チーズ表面を予備乾燥させた。予備乾燥させたチーズ（熟度指数値８重量％）を、外層側からポリプロピレン、エチレンビニルアルコール、ポリエチレンの順で積層されたシートから成形されたガスバリア性を有するカップ容器に封入した。カップ容器には、通気穴を有する中仕切りを設け、乾燥剤、脱酸素剤をチーズとともに封入したうえで、天面を外層からナイロンフィルム、片面をアルミ蒸着したポリエチレンテレフタレートフィルムおよび低密度ポリエチレンの順で積層されたフィルムからなるガスバリア性を有する蓋材でシールし、チーズ包装体を得た。得られたチーズ包装体は、適宜乾燥剤、吸湿剤の交換を実施しながら１０℃で１８ヶ月保存し、熟成を進めた。得られたチーズはリンデッド製法によって得られたグラナチーズと何らそん色ない風味・食感を有していた。 Grana type cheese, which is a typical hard natural cheese, was prepared by an ordinary manufacturing method. That is, raw milk adjusted to a fat content of 2.4% by weight was sterilized at 75 ° C. for 15 seconds with a plate-type sterilizer, and then cooled to 30 ° C. To 300 kg of the raw milk, 30 U (unit) of lactic acid bacteria starter (thermophilic bacteria starter: Direct Vat Set, manufactured by CHR.HANSEN) was added and allowed to stand in a jacketed cheese vat. One hour later, 9 g of calf rennet (HR: manufactured by CHR.HANSEN) was added and allowed to stand still. When about 30 minutes passed, milk coagulation occurred, and after 5 minutes from the start of coagulation, the cheese curd was cut into 5 mm cubes using a cheese knife. After cutting, whey was allowed to flow out of the cheese curd while gently stirring. The curd and whey mixture was heated to 50 ° C. by heating at 1 ° C./2 minutes in order to promote whey outflow. After 1.5 hours from the start of stirring, the cheese curd was scooped with a cloth, gathered into a spherical lump in the cloth, and suspended in whey for 30 minutes. After hanging, all spherical cards were placed in a 30 kg cheese mold, 5 kg of weight was placed on the mold and pressed for 6 hours. After pressing, salting was carried out in 20% saline (10 ° C.) for 20 days, and after salting, the cloth was applied and the cheese surface was pre-dried in a 10 ° C. aging cabinet for 5 days. Pre-dried cheese (ripening index value 8% by weight) was sealed in a cup container having gas barrier properties formed from sheets laminated in order of polypropylene, ethylene vinyl alcohol and polyethylene from the outer layer side. The cup container is provided with a partition with vents, and a desiccant and oxygen scavenger are enclosed with cheese, the top surface is nylon film from the outer layer, one side is vapor-deposited polyethylene terephthalate film and low-density polyethylene. Sealed with a lid material having a gas barrier property made of a film laminated with a cheese packaging body was obtained. The obtained cheese package was stored at 10 ° C. for 18 months while appropriately changing the desiccant and the hygroscopic agent, and proceeded with aging. The obtained cheese had the same flavor and texture as the grana cheese obtained by the Linded manufacturing method.
１ チーズ
２ ガスバリア性を有する容器
３ 乾燥剤
４ 脱酸素剤
５ 通気穴を有する中仕切り
６ ガスバリア性を有する蓋材
７ 食品用脱水シート
８ ガスバリア性を有する袋
DESCRIPTION OF SYMBOLS 1 Cheese 2 Container with gas barrier property 3 Desiccant 4 Oxygen absorber 5 Partition with vent hole 6 Lid with gas barrier property 7 Dehydrated sheet for food 8 Bag with gas barrier property
Claims (6)
The cheese package according to any one of claims 1 to 5, wherein the cheese is semi-hard cheese or hard cheese.
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| JP2017035033A (en) * | 2015-08-10 | 2017-02-16 | 雪印メグミルク株式会社 | Cheese package |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2017035033A (en) * | 2015-08-10 | 2017-02-16 | 雪印メグミルク株式会社 | Cheese package |
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