JP3610514B2 - Cheese packaging body with good peelability, its production method, and assembly of cheese packaging body - Google Patents
Cheese packaging body with good peelability, its production method, and assembly of cheese packaging body Download PDFInfo
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- JP3610514B2 JP3610514B2 JP2000044829A JP2000044829A JP3610514B2 JP 3610514 B2 JP3610514 B2 JP 3610514B2 JP 2000044829 A JP2000044829 A JP 2000044829A JP 2000044829 A JP2000044829 A JP 2000044829A JP 3610514 B2 JP3610514 B2 JP 3610514B2
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Description
【０００１】
【発明の属する技術分野】
この発明は、カマンベールチーズ、ブリーチーズに代表されるカビによる表面熟成軟質チーズの未熟成チーズの切断片の個包装に関し、包装開封時にチーズ切断面と包装材との剥離性を良好にし、且つ開封を容易にしたチーズの個包装体、その製造法及び所定個数のチ−ズ包装体を１つの容器に集合整列してチーズ包装体の集合品としたチーズ包装体に関する。
【０００２】
【従来の技術】
従来、カマンベールチーズ、ブリーチーズに代表されるカビによる表面熟成軟質チーズでは、ある大きさ以上の円盤型チーズは、１回に食する量を１つの切断片とし、中心点から放射状に６乃至１０片に切断し（任意の数で良い）、それぞれを個包装し、再びこれ等を集合整列して１つの外装容器に収納し、販売されることがある。このように販売されている切断片の個包装カビチーズには、現在、次の３つのタイプが知られている。（１）チーズを切断後、切断片を個包装し、殺菌しないタイプで、切断面に積極的にカビを育成しない。（２）チーズを切断後、切断面にカビを育成し、その後個包装して加熱殺菌したタイプ。（３）チーズを切断後、個包装し、加熱殺菌したタイプで、切断面に積極的にカビを育成しない。
【０００３】
これら販売されている前記（１）及び（３）のタイプのチーズは、チーズ自体の品温が低い場合、包装材とチーズとの剥離性に問題はないが、チーズ自体が軟らかな場合、またはチーズ切断面に軟らかな個所がある場合、チーズの品温が室温近く上昇しチーズが軟らかになった場合等に剥離性が悪くなり、包装開封時に、包装材にチーズ切断面のチーズが付着する。また、チーズ切断面と包装材との密着性が不完全なものがあり、切断面にカビが侵出し、カビがまだらに育成し、外観を悪くし商品価値を損なっている。
【０００４】
また、食品の包装に関し、食品用フィルムコーティング剤及び食品用コーティング剤で食品自体にコーティングする技術が開示されているが、コーティング剤で食品を直接被覆し、陳列、保護及び保存を目的とした提案であり、包装材の剥離性の向上に関する技術は開示されてない（特開昭６３−１７２７７３号）。また、（３）のタイプに関し、特定の合成樹脂層、例えば延伸ポリプロピレン、ポリエチレンテレフタレート、ポリエチレン等の２層以上で構成した包装材を使用し、チーズの切断面の漏出防止や、包装材とチーズとの剥離性を改善したものが提案されている（特開平１０−１５０９１４号）。
【０００５】
然しながら、表面熟成軟質チーズの切断片の個包装体で、チーズの品温が高い場合及びチーズが軟らかな状態でも、剥離性が良好な包装体はなく、前記の提案もまた満足できる解決とは言えない。
【０００６】
【発明が解決しようとする課題】
この発明は、前記の（１）及び（３）のタイプの包装に関する。（１）及び（３）のタイプは、チーズ切断面（切り口）が軟らかで、クリーム状にトロリとし粘性が極めて高く、チーズ切断面が包装材に糊のように付着する。その結果、包装開封時に、包装材にチーズの付着がなく、且つ、綺麗に剥離しチーズの形を損わず取出すのは難しいという問題点がある。一方、チーズ切断面へのカビの侵出及び育成を防ぐ為には、チーズ切断面に包装材を密着させて包装する必要があり、包装材にはチーズへの密着性が要求される。従って、この場合、包装材には包装時には強い密着性を、開封時には良好な剥離性と相反する性質が包装材に求められる。また、（３）のタイプは、包装後の殺菌加熱時の高温状態において、チーズの内部組織が著しく軟化するので、切断面からのチーズ組織の流出をチーズに密着した包装材で抑えて、その後開封時に、この包装材とチーズとの剥離性を良くするのは、格別に困難であり、現在、満足できるような解決がなされていない。
【０００７】
以上のように、前記の軟らかなチーズの包装を開封する場合、殆どの製品がチーズと包装材が巧く剥離できず、無理に剥離しチーズの形を崩し、外観を悪くし、食欲を殺ぎ、かつ商品価値を損なっている。
【０００８】
この発明は、ナチュラルチーズで且つ、軟質チーズに属するカマンベール、ブリー等のカビによる表面熟成軟質チーズの切断片の包装に関する。また一般的にナチュラルチーズは熟成が進むほど組織は軟らかになり、また、同じカマンベールチーズ等でも、その製造法、水分等の成分組成、熟成程度によりその軟らかさが異なる。
【０００９】
更にこれ等のチーズは、品温が高くなる程チーズの組織は軟らかとなり、冷蔵庫から取出した直後の品温が低く包装材の剥離性に問題が無い場合でも、チーズ品温が室温近く上昇した場合剥離性が悪くなり、包装の開封時に、包装材に切断面のチーズが付着するなどの問題点がある。
【００１０】
また、殺菌したタイプのカマンベールチーズやブリーチーズも、その性質は前記と同様であり、例えば熟成のどの時点で殺菌処理したかにより、製品の軟らかさが異なる。現在市場の消費者の嗜好は、とろけ気味の軟らかなものが好まれている。
【００１１】
従って、この様に粘性が高く包装材との剥離性が悪いカビによる表面熟成軟質チーズの切断片を包装し、加熱殺菌し、保存した後、開封時に包装の剥離性を良くするのは、消費者に利便を提供し、消費者が解決を望む課題である。
【００１２】
【課題を解決するための手段】
そこで、この発明は、チーズ切断面が軟らかな状態でも包装開封時に、チーズと包装材の付着がなく、離剥性が良好で開封容易なチーズ包装体及びその製造法を提供する。チーズ切断面と包装材のチーズ当接面との間にゲル化剤または増粘安定剤溶液で、軟弱ゼリー状又は糊状の薄膜の剥離層を形成して介在させ、包装開封時に、前記剥離層を被破壊層として確実に破壊して、剥離性を良好にし、開封を容易にして前記問題点を悉く解決した。
【００１３】
即ち、カビによる表面熟成軟質チーズの未熟成の切断片の包装において、合成樹脂フィルム、セロファン、普通紙、耐油紙またはアルミニウム箔の何れか一層からなる包装材、またはこれ等を適宜組み合わせた複数層からなる包装材のチーズ当接面または当接面側全面に、ゲル化剤または増粘安定剤溶液で薄膜の剥離層を被着形成し、該剥離層を乾燥して、チーズの切断面に密着するようにして包装し、前記乾燥した薄膜の剥離層はチーズ切断面から吸収した水分で膨潤し、軟弱ゼリー状又は糊状となり、前記包装の開封時に、前記薄膜の剥離層が被破壊層として破壊し、チーズ切断面と、前記包装材との剥離を容易にすることを特徴としたチーズ包装体の製造法であり、カビによる表面熟成軟質チーズの未熟成の切断片の包装において、合成樹脂フィルム、耐油紙またはアルミニウム箔の何れか一層からなる包装材、またはこれ等を適宜組み合わせた複数層からなる包装材のチーズ当接面または当接面側全面に、乳化剤を添加したゲル化剤または増粘安定剤溶液で、薄膜の剥離層を被着形成し、該薄利層を乾燥して、チーズの切断面に密着するようにして包装し、前記乾燥した薄膜の剥離層はチーズ切断面から吸収した水分で膨潤し、軟弱ゼリー状又は糊状となり、該包装の開封時に、前記薄膜の剥離層が被破壊層として破壊し、チーズ切断面と、前記包装材との剥離を容易にすることを特徴としたチーズ包装体の製造法である。また、乳化剤は、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル及びレシチンとし、これ等を１種または２種以上を適宜組み合わせ、ゲル化剤または増粘安定剤溶液に対し０．１％〜１．０％添加することを特徴とした請求項２記載のチーズ包装体の製造法であり、ゲル化剤溶液または増粘安定剤溶液の薄膜の剥離層の厚さは、該薄膜の剥離層を乾燥した場合に０．１〜１０ミクロンとすることを特徴とした請求項１乃至３の何れか１項記載のチーズ包装体の製造法である。また他の発明は、薄膜の剥離層を、ゲル化剤として寒天、ゼラチン、カラギーナン、ファーセルラン、ペクチン、カゼインナトリウム、ジェランガム、カードラン、アルギン酸ナトリウム、グルコマンナン、乳清ホエーとし、増粘安定剤としてグアーガム、ローカストビーンガム、キサンタンガム、タマリンドガム、ＣＭＣ（カルボキシメチルセルロース）、ＭＣ（メチルセルロース）、アルギン酸プロピレングリコールエステル、澱粉、サイリウムシードガム、タラガム、アラビアガム、プルラン及びヒアルロン酸とし、これ等の内の１種または２種以上を適宜組み合わせて、被着形成することを特徴とした請求項１乃至４の何れか１項記載のチーズ包装体の製造法であり、薄膜の剥離層を、ゲル化剤として一価若しくは多価金属イオンの存在下でゲルを形成するカラギーナン、ファーセルラン、ペクチン、ジェランガム及びアルギン酸ナトリウムとし、これ等の内の１種または２種以上を適宜組み合わせて、被着形成することを特徴とした請求項１乃至５の何れか１項記載のチーズ包装体の製造法である。またさらに、薄膜の剥離層を、塗布、噴霧、浸漬の何れか１つの方法またはこれ等の方法の２つ以上を適宜に組み合わせて、被着形成することを特徴とした請求項１乃至６の何れか１項記載のチーズ包装体の製造法であり、合成樹脂フィルムが、ナイロン、ポリエチレン、ポリエチレンテレフタレート、ポリプロピレン、ポリ塩化ビニリデン、ポリビニルアルコール、ポリスチレン、エチレンビニルアルコール共重合体、エチレン酢酸ビニル共重合体、アイオノマー、ニトロセルロースの単層またはこれらの適宜組み合わせた複数層からなることを特徴とする請求項１乃至７の何れか１項記載のチーズ包装体の製造法でもある。また他の発明は、カビによる表面熟成軟質チーズが、カマンベールまたはブリーであることを特徴とする請求項１乃至８の何れか１項記載のチーズ包装体の製造法であり、請求項１乃至９の何れか１項記載の製造法により製造したチーズ包装体である。
【００１４】
前記剥離層を乾燥した場合は０．１〜１０ミクロン、好ましくは０．３ミクロン〜２．０ミクロンである。
【００１５】
【発明の実施の形態】
この発明は、前記問題点を解決するため、この発明の発明者等は、包装材及びチーズの性質の両面から検討した。その結果、ゲル化剤または増粘安定剤溶液を剥離剤とし、軟弱ゼリー状又は糊状の薄膜の剥離層を、チーズ切断面と包装材との間に被着形成して介在させ、包装材で密封包装し、該包装開封時に、前記薄膜の剥離層を被破壊層として破壊し、チーズが軟らかな状態でも確実に剥離でき、略理想的な剥離性を示すのを見出し、この発明を完成した。
【００１６】
即ち、この発明は、包装材のチーズ当接面またはチーズ当接面側全面に、ゲル化剤または増粘安定剤溶液で薄膜の剥離層を被着形成した後、該薄膜の剥離層を乾燥する方法が採られた後、剥離層を形成した包装材で包装して包装体とする。また、薄膜の剥離層を乾燥した場合も、包装体開封時までの間に、乾燥した薄膜の剥離層は、チーズ切断面から吸収した水分で膨潤し、軟弱ゼリー状又は糊状となり、包装の開封時に、薄膜の剥離層が被破壊層として破壊し、チーズ切断面と包装材との剥離を容易にする。軟弱ゼリー状又は糊状の薄膜の被破壊層は、チーズ切断面側及び包装材のチーズ当接面側の両側へ不均一、不規則に破壊され、夫々に分かれて付着するので（被破壊層は、接着力の強い個所側へ個所毎に付着して不均一、不規則に破壊される）、剥離を容易にする。この構成で、どのような軟らかさを持ったカビによる表面熟成軟質チーズの切断片であっても、良好な剥離性の要求に答えることができる。
【００１７】
薄膜の剥離層の被着形成方法は、剥離剤のゲル化剤または増粘安定剤の物性に応じて水、アルコール、又は両者の混合液等その他水溶性溶媒で溶解し、剥離剤溶液を調製する。剥離剤溶液は、被包装物及び包装材の性質を考慮し、剥離剤単独または他の剥離剤と複数の組み合わせ、これ等の混合割合を試作し調製する。溶媒も剥離剤の物性及び包装材の性質を考慮し選択する。この様にして調製した剥離剤溶液を、包装材のチーズ当接面または当接面側全面に薄膜状に塗布、転写塗布、噴霧するほか、浸漬して、薄膜の剥離層を形成するが、何れの方法でもよい。また、形成した薄膜の剥離層は、一旦乾燥した後、この包装材でチーズを包装する。
【００１８】
薄膜の剥離層は、包装材に溶液状で形成する場合は、厚さ０．５〜１００ミクロンとし、好ましくは１ミクロン〜２０ミクロンであり、剥離層を乾燥した場合は０．１〜１０ミクロンとし、好ましくは、０．３ミクロン〜２．０ミクロンとなるように極薄く被着形成する。剥離層が厚すぎると、包装機で包装する際、包装材の機械的適性に悪影響が出る。また、包装体開封時に、手に剥離剤が付き指を汚したり、剥離剤がチーズに多く付着しチーズの食感、風味を損なう恐れがある。また、包装材に剥離層を形成した後、剥離層を乾燥し、ロールに巻き取る場合、剥離層が厚いと乾燥時間が長くかかり作業効率が低下する。包装体を工業的に大量生産する場合、特に機械適性及び作業効率は考慮すべき大きな技術課題である。前記の諸理由から、薄膜の剥離層は、前記の厚さに被着形成するが、被破壊層として機能するには、この厚さで十分である。
【００１９】
さらに、包装材に薄膜の剥離層を形成する場合、ゲル化剤または増粘安定剤溶液に乳化剤を添加してもよい。乳化剤は、食品添加物として法律上許可されているグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル及びレシチンとし、これ等を１種または２種以上を適宜組み合わせ混合して、使用する。乳化剤の添加量は、ゲル化剤または増粘安定剤溶液に対し、０．１％〜１．０％の範囲内で溶液の性質に応じて調製し、添加する。ゲル化剤または増粘安定剤溶液に乳化剤を添加すると、前記剥離剤溶液は、特に包装材への親和性が良くなり、包装材への薄膜の剥離層の被着性が良好となり、また同時に展延性も向上して、剥離剤溶液の包装材への展延が容易となり、より一層、薄い剥離層の形成ができる。
【００２０】
剥離剤溶液により薄膜の剥離層を被着形成する時期は、ロール状包装材のチーズの当接面または当接面側全面に剥離剤溶液で、薄膜の剥離層を形成した後、該剥離層を乾燥し、乾燥した剥離層を備えた包装材を予め調製して置き、ロール状に巻きとり、これを包装機に供給して連続包装することができる。
【００２１】
また、薄膜の剥離層の被着形成は、作業性、包装機の機械的適性及び包装材の保存性等の見地から、ゲル化剤及び増粘安定剤を、水、アルコール等で溶液としての使用が望ましい。また、剥離層を形成後の乾燥促進の為、乾燥促進剤、例えばその他の乾燥促進剤を添加することもできる。
【００２２】
また、前記剥離剤として効果があるのは、ゲル化剤は寒天、ゼラチン、カラギーナン、ファーセルラン、ペクチン、カゼインナトリウム、ジェランガム、カードラン、アルギン酸ナトリウム、グルコマンナン、乳清ホエー及び卵白があり、また、同じ効果があるのは、増粘安定剤はグアーガム、ローカストビーンガム、キサンタンガム、タマリンドガム、ＣＭＣ（カルボキシメチルセルロース）、ＭＣ（メチルセルロース）、アルギン酸プロピレングリコールエステル、澱粉、サイリウムシードガム、タラガム、アラビアガム、プルラン、ヒアルロン酸があった。特に効果が著しいものは、寒天、ゼラチン、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、ペクチン、プルラン、タマリンドガム、カラギーナン、ファーセルラン、カードラン（殺菌するタイプの場合）、ジェランガム、カゼインナトリウム（未殺菌タイプの場合）、澱粉（フィルム面に塗布した場合）である。これらは、単独または複数を組み合わせて使用する。
【００２３】
前記の内でも、さらに一価若しくは多価金属イオンの存在下でゲルを形成するカラギーナン、ファーセルラン、ペクチン、ジェランガム、アルギン酸ナトリウムは、剥離効果が極めて顕著であった。
【００２４】
カードランを使用する場合は、水酸化ナトリウム等のアルカリ試薬を用い、アルカリ水溶液とした方が使用し易い。
【００２５】
以上の剥離剤溶液の諸原料は、食品添加物の内で、ゲル化剤、増粘安定剤及び乳化剤として、法律上その使用を許可されていて、また、薄膜の剥離層を形成するので、剥離剤等の使用量が極めて少なくて済み、安全衛生上及び風味に悪影響を与える問題が生じない。
【００２６】
この発明は、チーズ切断面と包装材自体とを直接接触させない構成としたので、包装材へのチーズの付着が起きず、良好な剥離性が維持でき、且つ確保できる。従って、包装材の合成樹脂フィルムの材質は特に限定されない。
【００２７】
また、食品包装材として一般的に使用され、合成樹脂として、汎用性のあるナイロン、ポリエチレン、ポリエチレンテレフタレート、ポリプロピレン、ポリ塩化ビニリデン、ポリビニルアルコール、ポリスチレン、エチレンビニルアルコール共重合体、アイオノマー、ニトロセルロース等が挙げられる。
【００２８】
合成樹脂以外では、セロファン、普通紙、耐油紙またはアルミニウム箔も包装材として使用可能であるが、個包装に適するものであれば、その材質に特に限定は無い。また、この発明は、軟質チーズ以外に、水分含有率が高く、粘稠性の高い食品の包装で良好な剥離性が求められるもの、例えばプロセスチーズその他の食品の包装にも使用できる。
【００２９】
前記により包装し包装体とした後、常法に従い、熟成し、また加熱殺菌し又は殺菌しないで、製品とする。チーズ包装体を、所定個数１つの容器に集合収納し包装体の集合品としてもよい。必要あれば冷却した後、冷蔵・保管する。以下、この発明を試験例及び実施例に従って説明する。
【００３０】
（試験例）
下記の種々の包装材を使用し、チーズ切断面に各種の剥離剤溶液で薄膜の剥離層を被着形成し、または各種の剥離剤溶液をチーズ当接面に塗布した後乾燥し、乾燥した薄膜の剥離層を被着形成した包装材を使用して、円盤型のカマンベールチーズ切断片の個包装を試作し、包装材とチーズ切断面との剥離性の評価試験をした。なお、すべての試作品について包装後、殺菌しないタイプのもの、加熱殺菌したタイプのものの、両タイプについてそれぞれ評価試験を行った。
【００３１】
包装材は、切断したチーズの包装に一般的に使用される包装材であれば、何等差し支えないが、この試験例では、下記のものを使用した。以下の包装材は、市場で入手可能な一般的な品質のものであり、試験の為に特別に調製したものではない。
【００３２】
アルミニウム
ナイロン
ポリエチレン
ＰＥＴ：ポリエチレンテレフタレート
ＯＰＰ：オリエンテッドポリプロピレン
ＣＰＰ：キャストポリプロピレン
セロファン
ポリ塩化ビニリデン
ニトロセルロース樹脂
ＥＶＯＨ：エチレンービニルアルコール共重合体
普通紙
耐油紙
また、以下の剥離剤は、市場で入手可能な一般的な物質であり、試験の為に特別に調製したものではない。
【００３３】
Ａ：寒天
Ｂ：ゼラチン
Ｃ：カラギーナン
Ｄ：カードラン
Ｅ：ファーセルラン
Ｆ：ＬＭペクチン
Ｇ：ＨＭペクチン
Ｈ：キサンタンガム
Ｉ：ローカストビーンガム
Ｊ：ジェランガム
Ｋ：グルコマンナン
Ｌ：アルギン酸ナトリウム
Ｍ：アルギン酸プロピレングリコールエステル
Ｎ：グアーガム
０：澱粉
Ｐ：タマリンドガム
Ｑ：プルラン
Ｒ：カゼインナトリウム
Ｓ：サイリウムシードガム
Ｔ：アラビアガム
Ｕ：乳清ホエー
Ｖ：卵白
Ｗ：ヒアルロン酸
Ｘ：タラガム
Ｙ：エンドウ蛋白
Ｚ：グルテン
（試験例１）
常法に従い、円盤型のカマンベールチーズを製造し（水分含有率５４％）、前期熟成で表面にカビを育成した後、中心点から放射状に６つに切断し、切断片の個包装を行った。アルミニウム箔単独または各種の包装材を、アルミニウム箔と貼合せたフィルムを調製し使用した。各種ゲル化剤及び増粘安定剤溶液で薄膜の剥離層を、チーズ切断面または各種包装材のチーズ当接面に被着形成して、包装した。但し、包装材の薄膜の剥離層は各種ゲル化剤及び増粘安定剤溶液を塗布後乾燥したものを使用した。更に後期熟成を継続し、殺菌したタイプは、食感が軟らかく良好な風味に達した時点（後期熟成２週間）、及び更に柔らかくなり、風味が強まった時点で（後期熟成４週間）、それぞれプラスチックカップに密封包装し、９５℃の熱湯に浸漬、殺菌した。殺菌後一旦冷蔵し数日後剥離性の評価をした。包装材の剥離性はチーズ品温が１０℃と２５℃の場合について、それぞれ評価をした。
【００３４】
得られた結果（表１：各種の包装材及び剥離剤を使用した包装テスト結果（殺菌したタイプ））を下記の表１、表２、表３に示す。なお、剥離性の評価は、それぞれ次のことを意味する。
【００３５】
「付着が多い」は、チーズ切断面の包装材との接触面に、２０％以上の面積にチーズが付着している場合。
【００３６】
「付着あり」は、チーズ切断面の包装材との接触面に、１０％以上２０％未満の面積にチーズが付着している場合。
【００３７】
「附着なし」は、付着が全く無いか、あっても僅かで実用上問題ない程度。
【００３８】
表１は、切断片の個包装した後、加熱殺菌したタイプであり、剥離剤を使用しない例である。
【００３９】
【表１】
【００４０】
【表２】
【００４１】
【表３】
試験例１に準じて、円盤型のカマンベールチーズを試作、包装、熟成した。チーズの水分含有率５４％とし、後期熟成２週目、４週間目で剥離性を評価した。なお、本試験例２は、熟成終了後、殺菌しないタイプである。得られた結果を下記の表４、表５及び表６に示す。
【００４２】
表４は、切断片の個包装した後、加熱殺菌しないタイプであり、剥離剤を使用しない例である。
【００４３】
【表４】
【００４４】
【表５】
【００４５】
【表６】
【００４６】
その中でもさらに、一価若しくは多価金属イオンの存在下でゲルを形成するカラギーナン、ファーセルラン、ペクチン、ジェランガム、アルギン酸ナトリウムは、剥離剤としての効果は極めて顕著であった。
【００４７】
また剥離性の良否の判定評価は、包装体を開封して、チーズと包装材とを引離したあと、チーズ切断面（チーズの軟らかな部分）が当接していた部分の包装材の面積に占める、チーズの付着した面積の割合（％）の多寡により判定し、チーズの付着面積の少ないほど剥離性は良好とした。
【００４８】
以下にこの発明の実施例について説明するが、この発明はこれに限定されるものではない。
【００４９】
【実施例１】
エチレンビニルアルコール共重合体（ＥＶＯＨ）とアルミニウム箔を貼合せた二層構造のフィルムに、チーズ当接面とするＥＶＯＨの表面にアルギン酸ナトリウム水溶液を塗布して薄膜の剥離層を被着形成し、該剥離層を乾燥して包装材を調製した。通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをこのフィルム包装材で、剥離剤の塗布面がチーズ切断面に密着するようにして包装し、切断片の個包装体を製造した。
【００５０】
薄膜の剥離層の被着形成は、濃度２％のアルギン酸水溶液の薄膜の剥離剤を、約３０ミクロンの厚さに形成したのち、該剥離層を乾燥した。その後十分に組織がとろけた状態になるまで熟成した。この包装体をプラスチックカップに密封包装後、９５℃の熱湯に浸漬し殺菌した。次いで、この包装体を十分に冷却し、冷蔵した。翌日室温に戻し、開封して包装材とチーズ切断面の剥離性を検査したが、乾燥した薄膜の剥離層はチーズ切断面からの水分で膨潤し軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。また、風味、食感も問題なく、良好であった。
【００５１】
（参考例１）
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをセロファンとアルミニウム箔を貼合せた二層構造のフィルムを使用し、セロファン面を、チーズ当接面としてチーズ切断片の個包装をした。薄膜の剥離層は、濃度５％のアルギン酸プロピレングリコールエステルの水溶液を調製し、溶液状で４０ミクロンの厚さにセロファン面に形成した。その方法は、包装機の包装材をロール状態から引き出した個所に、セロファン面に接触するように転写ローラーを取付け、該ローラーの表面にアルギン酸プロピレングリコールエステル水溶液を噴霧し、ローラーを介してセロファン面に転写し、厚さ約４０ミクロンの薄膜の剥離層を被着形成した。包装材の剥離層がチーズ切断面に密着するようにして包装した。その後、十分に組織がとろけた状態になるまで熟成した。このフィルム包装体をプラスチックカップに密封包装後、９５℃の熱湯に浸漬し殺菌した。次いで十分に冷却し、冷蔵した。
【００５２】
２週間後室温に戻し、開封して包装材とチーズの切断面との剥離性を検査したが、剥離層は軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５３】
（参考例２）
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをオリエンテッドポリプロピレン（ＯＰＰ）とアルミニウム箔を貼合せた二層構造のフィルムで包装し、チーズ切断片の個包装をした。薄膜の剥離層は、包装機のロール包装材を引き出した個所で、ＯＰＰ面に濃度２％のカラギーナン水溶液を調製し、包装材のＯＰＰ面の全面に噴霧し、溶液状で約５０ミクロンの厚さの剥離層を形成した。次いで、ＯＰＰ面がチーズ切断面に密着するようにして包装した。その後、十分に組織がとろけた状態になるまで熟成した。この包装体をプラスチックカップに密封包装後、９５℃の熱湯に浸漬し殺菌した。次いで、充分冷却後、冷蔵した。翌日室温に戻し、開封して包装材とチーズの切断面との剥離性を検査したが、剥離層は軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５４】
（参考例３）
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをポリエチレン（ＰＥ）とアルミニウム箔を貼り合わせた二層構造のフィルムのＰＥ面をチーズ当接面とし、濃度５％のＬＭペクチン水溶液をチーズの切断面に剥離剤として塗布し、チーズ切断片の個包装をした。薄膜の剥離層は、包装機で包装する直前に、チーズ切断面にＬＭペクチン水溶液を塗布し溶液状で約９０ミクロンの厚さに形成した。包装は薄膜の剥離層が、ＰＥに密着するようにして包装した。その後、十分に組織がとろけた状態になるまで熟成した。この包装体をプラスチックカップに密封包装後、９５℃の熱湯に浸漬し殺菌した。次いで、充分に冷却後、冷蔵した。翌日室温に戻し、開封して包装材とチーズの切断面との剥離性を検査したが、剥離層は軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５５】
【実施例２】
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをナイロンとアルミニウム箔を貼合せた二層構造のフィルムの、チーズ当接面とするナイロン表面に、濃度５％のプルラン水溶液で薄膜の剥離層を溶液状で約３０ミクロンの厚さに塗布して被着形成し、該剥離層を乾燥した。剥離剤を塗布した面をチーズ切断面に密着するようにして切断片の個包装をした。その後、十分に組織がとろけた状態になるまで熟成した。室温に戻し、開封して包装材とチーズ切断面との剥離性を検査したが、乾燥した剥離層はチーズ切断面からの水分で膨潤し、軟弱ゼリー状又は糊状の被破壊層になっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５６】
【実施例３】
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれをオリエンテッドポリプロピレン（ＯＰＰ）とアルミニウム箔を張合せた二層構造のフィルムの、チーズ当接面とするＯＰＰ表面に、ＬＭペクチンを塗布し薄膜の剥離層を被着形成し、該剥離層を乾燥した。前記包装材を使用して、塗布面がチーズ切断面に密着するようにして、チーズ切断片の個包装をした。薄膜の剥離層の被着形成は、濃度５％のＬＭペクチン水溶液に、乳化剤ポリグリセリン脂肪酸エステルを０．５％添加した水溶液を乾燥時に、約１ミクロンの厚さになるように塗布して形成し、チーズ切断片の個包装をした。その後、十分に組織がとろけた状態になるまで熟成した。この包装体をプラスチックカップに密封包装後、９５℃の熱湯に浸漬して殺菌した。次いで、充分に冷却後、冷蔵した。１週間後室温に戻し、包装材とチーズ切断面との剥離性を検査したが、乾燥した剥離層はチーズ切断面からの水分で膨潤し、軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５７】
【実施例４】
通常の工程で製造した円盤型のカマンベールチーズを、表面にカビが育成した時点で中心点から放射状に６分割し、それぞれポリエチレンテレフタレート（ＰＥＴ）とアルミニウム箔を貼合せた二層構造のフィルムを、チーズ当接面とするＰＥＴ表面に、濃度１％のアルギン酸ナトリウムの水溶液に乳化剤ソルビタン脂肪酸エステル０．５％添加した水溶液を調製し、薄膜の剥離層を形成し、該剥離層を乾燥し、乾燥時、約０．５ミクロンの厚さに成るようにした。包装材の剥離剤を塗布した面がチーズ切断面に密着するようにして切断片の個包装をした。薄膜の剥離層は、包装機の包装材をロール状態から引き出した個所に、ＰＥＴ面に接触するように転写ローラーを取付け、該ローラーの表面にアルギン酸ナトリウム水溶液を噴霧し、ローラーを介してＰＥＴ面に薄く転写して、薄膜の剥離層を被着形成した。包装は包装材の剥離層がチーズ切断面に密着するようにして包装した。その後、十分に組織がとろけた状態になるまで熟成した。室温に戻し、開封して包装材とチーズ切断面との剥離性を検査したが、乾燥した剥離層はチーズ切断面からの水分で膨潤し、軟弱ゼリー状又は糊状の薄膜の被破壊層となっていて、剥離性を良好にし、包装材へのチーズの付着は全く無く、剥離性は良好であった。
【００５８】
【実施例５】
通常の工程で製造した円盤型のカマンベールチーズを、実施例１から７により、製造したチーズ切断片の個包装したものを、元の円盤状に集合整列して１つの外装容器に収納し、熱湯に浸漬して殺菌し、又は殺菌しないで、販売単位の製品とした。前記容器の形状は、円形、正方体、多角体と円盤型の製品を収納できるものであれば何れの形状でも良い。容器の材質は、金属、木製、ボール紙製、ラミネート紙製、合成樹脂等でも良い。外装包装なので、厳密な密閉性は要求されない。但し、熱湯に浸漬して殺菌する場合は、耐水性の材質の容器を使用し、密封包装する。また、外装容器に必要な表示及び装飾を印刷等で施しても良い。
【００５９】
【発明の効果】
この発明によれば、カマンベールチーズやブリーチーズの様なカビによる表面熟成軟質チーズにおいて、チーズが軟かな場合、熟成が進行し、または、チーズの品温が高い等により、チーズが軟らかな状態でも、開封時に、チーズ切断面から包装材の剥離性が良好な殺菌しないタイプまたは、加熱殺菌したタイプの剥離性の良好なチーズ切断片の個包装カビチーズ包装体が製造できる。また、チーズ切断面に包装材が密着するので、チーズ切断面にカビが育成することなく、加熱殺菌したタイプでは、切断面からチーズが溶け出して容器内や包装材を汚すことがない。また、この包装体の開封は、チーズ切断面と包装材との間に、包装材に形成したゲル化剤または増粘安定剤溶液で薄膜の剥離層を形成したものを、一旦乾燥させたものを介在させたので、これで包装すると該剥離層はチーズの水分を吸収するので、開封時に、該剥離層は軟弱ゼリー状又は糊状の被破壊層となって、この被破壊層が確実に破壊され、チーズ切断面からの包装材の剥離が極めて良好となり、内容物の取出しが容易となる等の著効がある。
特に粘稠度が高い場合でも剥離効果の低下がない。乳化剤をゲル化剤又は増粘安定剤溶液に添加したので、剥離剤が、包装材への親和性および展延性が向上するので、より薄い剥離層の形成が可能となる。なお、使用したゲル化剤、増粘安定剤及び乳化剤は、食品添加物として法律上使用を許可されているので、被破壊層の断片がチーズ切断面等に付着しても、そのまま食べられるので手間が省ける効果がある。また、薄膜の剥離層を形成するので、剥離剤等もその使用量が極めて少なくて済み、安全衛生上及び風味に悪影響を与える問題が生じない。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to individual packaging of cut pieces of unripened cheese of surface-aged soft cheese by molds typified by camembert cheese and brie cheese, and improves the peelability between the cheese cut surface and the packaging material when opened. The present invention relates to a cheese wrapping body, a manufacturing method thereof, and a cheese wrapping body in which a predetermined number of cheese wrapping bodies are assembled and aligned in a single container to form an assembly of cheese wrapping bodies.
[0002]
[Prior art]
Conventionally, in mold surface ripened soft cheeses typified by Camembert cheese and brie cheese, disc-shaped cheeses of a certain size or more are taken as one cut piece, and 6 to 10 radially from the center point. It may be cut into pieces (any number is acceptable), each of them is individually packaged, and these are assembled and aligned again and stored in one outer container. The following three types of cut piece individually-molded mold cheeses sold in this way are known. (1) After cutting the cheese, the cut pieces are individually packaged and are not sterilized, and do not actively grow mold on the cut surface. (2) After cutting cheese, mold is grown on the cut surface, then individually wrapped and heat sterilized. (3) After the cheese is cut, it is individually wrapped and heat sterilized, and it does not actively grow mold on the cut surface.
[0003]
In the cheeses of the types (1) and (3) that are sold, there is no problem in peelability between the packaging material and the cheese when the product temperature of the cheese itself is low, or when the cheese itself is soft, or If there is a soft part on the cheese cut surface, the peelability will worsen when the cheese temperature rises near room temperature and the cheese becomes soft, and the cheese on the cheese cut surface will adhere to the packaging material when the package is opened. . In addition, there is an inadequate adhesion between the cheese cut surface and the packaging material, the mold invades the cut surface, the mold grows mottled, deteriorates the appearance, and damages the commercial value.
[0004]
In addition, regarding food packaging, a technique for coating food itself with a food film coating agent and a food coating agent has been disclosed, but a proposal for directly covering food with a coating agent for display, protection and storage Thus, a technique for improving the peelability of the packaging material is not disclosed (Japanese Patent Laid-Open No. 63-172773). Moreover, regarding the type of (3), a packaging material composed of two or more layers of a specific synthetic resin layer, such as stretched polypropylene, polyethylene terephthalate, and polyethylene, is used to prevent leakage of the cheese cut surface, and the packaging material and cheese. Have been proposed (Japanese Patent Laid-Open No. 10-150914).
[0005]
However, in the individual package of cut pieces of surface-aged soft cheese, there is no package with good peelability even when the product temperature of the cheese is high and the cheese is soft, and the above proposal is also a satisfactory solution I can not say.
[0006]
[Problems to be solved by the invention]
The present invention relates to the types (1) and (3) of packaging. In the types (1) and (3), the cheese cut surface (cut) is soft, trolleyed in a cream form and extremely viscous, and the cheese cut surface adheres to the packaging material like a paste. As a result, there is a problem that at the time of opening the package, there is no adhesion of cheese to the packaging material, and it is difficult to remove the cheese without damaging the shape of the cheese. On the other hand, in order to prevent mold from invading and growing on the cheese cut surface, it is necessary to wrap the packaging material in close contact with the cheese cut surface, and the packaging material is required to have adhesiveness to cheese. Therefore, in this case, the packaging material is required to have a strong adhesion at the time of packaging and a property contrary to good peelability at the time of opening. Moreover, since the internal structure of cheese is remarkably softened in the high temperature state at the time of sterilization heating after packaging, the type of (3) suppresses the outflow of the cheese structure from the cut surface with the packaging material in close contact with the cheese, and then It is extremely difficult to improve the peelability between the packaging material and the cheese at the time of opening, and there is currently no satisfactory solution.
[0007]
As mentioned above, when opening the soft cheese packaging, most products cannot be peeled off properly from the cheese and the packaging material, forcibly peels off, destroys the shape of the cheese, deteriorates the appearance, and kills the appetite. And the merchandise value is impaired.
[0008]
The present invention relates to packaging of cut pieces of surface-ripened soft cheese by mold such as camembert and brie belonging to soft cheese and natural cheese. In general, natural cheese becomes softer as the ripening progresses, and even in the same Camembert cheese, the softness differs depending on the production method, the composition of components such as moisture, and the degree of ripening.
[0009]
Furthermore, these cheeses, the higher the product temperature, the softer the tissue of the cheese, the cheese product temperature rose near room temperature even when the product temperature was low immediately after taking out from the refrigerator and there was no problem with the peelability of the packaging material In this case, the peelability is deteriorated, and there is a problem that the cheese on the cut surface adheres to the packaging material when the package is opened.
[0010]
Further, the sterilized types of Camembert cheese and brie cheese have the same properties as described above, and the softness of the product differs depending on, for example, at which point of ripening the sterilization process. At present, the consumer tastes of the market are favorably soft.
[0011]
Therefore, it is necessary to improve the peelability of the package at the time of opening after packaging, heat sterilizing and storing the cut pieces of soft cheese surface ripened by mold with such a high viscosity and poor peelability from the packaging material. It is a problem that provides convenience to consumers and consumers want to solve.
[0012]
[Means for Solving the Problems]
Therefore, the present invention provides a cheese package that is free from adhesion between cheese and packaging material, has good peelability and is easy to open, and a method for producing the same even when the cheese cut surface is soft. A gelling agent or thickening stabilizer solution is interposed between the cheese cut surface and the cheese contact surface of the packaging material, and a soft jelly-like or paste-like thin film peeling layer is formed and interposed. The layer was reliably destroyed as a layer to be destroyed, the peelability was improved, the opening was facilitated, and the above problems were solved.
[0013]
That is,For packaging of unripe cut pieces of surface-aged soft cheese with mold, it consists of a single layer of synthetic resin film, cellophane, plain paper, oil-resistant paper, or aluminum foil, or a combination of layers as appropriate. A peeling layer of a thin film is deposited on the cheese contact surface or the entire contact surface side of the packaging material with a gelling agent or a thickening stabilizer solution, and the release layer is dried to adhere to the cut surface of cheese. In this way, the peeled layer of the dried thin film swells with moisture absorbed from the cheese cut surface, becomes a soft jelly or paste, and breaks the peeled layer of the thin film as a layer to be destroyed when the package is opened. And a cheese-cutting body manufacturing method characterized by facilitating peeling between the cheese cut surface and the packaging material, and in the packaging of unripened cut pieces of surface-aged soft cheese by mold, synthetic resin Gelling agent with an emulsifier added to the cheese contact surface or the entire contact surface side of the packaging material consisting of any one layer of film, oil-resistant paper or aluminum foil, or the packaging material consisting of a plurality of layers appropriately combining these With a thickening agent solution, a thin film release layer is deposited, the thin layer is dried and packaged in close contact with the cheese cut surface, and the dried thin film release layer is exposed from the cheese cut surface. It swells with the absorbed moisture, becomes a soft jelly or paste, and when the packaging is opened, the release layer of the thin film breaks as a layer to be destroyed, facilitating peeling between the cheese cut surface and the packaging material It is the manufacturing method of the cheese package characterized by these. The emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin, and these are one or two of them. The above is combined as appropriate, and 0.1% to 1.0% is added to the gelling agent or thickening stabilizer solution. 4. The thickness of the release layer of the thin film of the thickening stabilizer solution is 0.1 to 10 microns when the release layer of the thin film is dried. It is a manufacturing method of the cheese packaging body. In another invention, the release layer of the thin film is agar, gelatin, carrageenan, fercellan, pectin, sodium caseinate, gellan gum, curdlan, sodium alginate, glucomannan, whey whey as a gelling agent. Guar gum, locust bean gum, xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose), propylene glycol alginate, starch, psyllium seed gum, tara gum, gum arabic, pullulan and hyaluronic acid, among these A method for producing a cheese package according to any one of claims 1 to 4, wherein one or two or more of these are suitably combined to form a film, and the release layer of the thin film is gelled. As monovalent or polyvalent metal ions 6. Carrageenan, farcellulan, pectin, gellan gum and sodium alginate that form a gel in the presence of them, and one or more of these are suitably combined to form a deposit. It is a manufacturing method of the cheese package of any one of these. Furthermore, the thin film release layer is formed by applying any one method of coating, spraying, and dipping, or appropriately combining two or more of these methods. A method for producing a cheese package according to any one of the above, wherein the synthetic resin film is nylon, polyethylene, polyethylene terephthalate, polypropylene, polyvinylidene chloride, polyvinyl alcohol, polystyrene, ethylene vinyl alcohol copolymer, ethylene vinyl acetate copolymer. It is also a method for producing a cheese package according to any one of claims 1 to 7, comprising a single layer of coalescence, ionomer, nitrocellulose, or a plurality of layers appropriately combined thereof. Another aspect of the invention is the cheese package manufacturing method according to any one of claims 1 to 8, characterized in that the surface-ripened soft cheese by mold is camembert or brie. It is a cheese package manufactured by the manufacturing method of any one of these.
[0014]
When the release layer is dried, the thickness is 0.1 to 10 microns, preferably 0.3 to 2.0 microns.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
In order to solve the above problems, the inventors of the present invention have studied from both aspects of the properties of the packaging material and cheese. As a result, the gelling agent or thickening stabilizer solution is used as a release agent, and a soft jelly-like or paste-like thin film release layer is deposited between the cheese cut surface and the packaging material, and the packaging material is provided. When the package is opened, the release layer of the thin film is destroyed as a layer to be destroyed, and the cheese can be surely peeled even in a soft state, and it has been found that it exhibits a substantially ideal peelability, and the present invention is completed. did.
[0016]
That is, this inventionIs,PackageA method in which a thin film release layer is deposited on a cheese contact surface or on the cheese contact surface side of the equipment with a gelling agent or a thickening stabilizer solution, and then the thin film release layer is dried.LawAfter being taken, a release layer is formedPackageWrapped with packaging material to make a package. In addition, even when the thin film release layer is dried, the dry thin film release layer swells with moisture absorbed from the cheese cut surface until the package is opened, and becomes a soft jelly or paste, When opened, the peel-off layer of the thin film breaks as a layer to be destroyed, facilitating peeling between the cheese cut surface and the packaging material.Ru.SoftThe weak jelly-like or paste-like thin film breakage layer is unevenly and irregularly broken on both sides of the cheese cutting surface side and the cheese contact surface side of the packaging material, and adheres separately to each other. ) Adheres to each side of the strong adhesive side and breaks unevenly and irregularly), facilitating peeling. With this configuration, even a cut piece of surface-aged soft cheese made of mold having any softness can satisfy the demand for good peelability.
[0017]
The method for depositing the thin film release layer is prepared by dissolving in water, alcohol, or a mixture of the two in accordance with the physical properties of the release agent gelling agent or thickening stabilizer, and preparing a release agent solution. To do. The release agent solution is prepared by taking into consideration the properties of the article to be packaged and the packaging material, and making a trial production of a release agent alone or a combination of other release agents and a plurality of these release agents. The solvent is also selected in consideration of the physical properties of the release agent and the properties of the packaging material. Release agent solution prepared in this wayThe,PackageIn addition to coating, transfer coating and spraying in a thin film on the cheese contact surface or the entire contact surface side of the dressing material, the film is immersed to form a release layer of the thin film. Any method may be used. Moreover, after the release layer of the formed thin film is once dried,Cheese with this packagingPackaging.
[0018]
The thin release layer has a thickness of 0.5 to 100 microns, preferably 1 to 20 microns when formed as a solution on the packaging material, and 0.1 to 10 microns when the release layer is dried. Preferably, it is formed to be extremely thin so as to be 0.3 to 2.0 microns. If the release layer is too thick, the mechanical suitability of the packaging material will be adversely affected when packaging with a packaging machine. In addition, when the package is opened, there is a risk that the release agent is attached to the hand and the finger is soiled, or the release agent adheres to the cheese so much that the texture and flavor of the cheese are impaired. Moreover, after forming a peeling layer in a packaging material, when drying a peeling layer and winding up to a roll, when a peeling layer is thick, drying time will become long and work efficiency will fall. In the case of mass production of a packaged body, mechanical suitability and work efficiency are particularly important technical issues to be considered. For the reasons described above, the release layer of the thin film is deposited to the thickness described above, but this thickness is sufficient to function as a layer to be destroyed.
[0019]
Furthermore, when a thin film release layer is formed on the packaging material, an emulsifier may be added to the gelling agent or thickening stabilizer solution. The emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin, which are legally permitted as food additives, These are used alone or in combination of two or more. The addition amount of the emulsifier is prepared and added in the range of 0.1% to 1.0% according to the properties of the solution with respect to the gelling agent or thickening stabilizer solution. When an emulsifier is added to the gelling agent or thickening stabilizer solution, the release agent solution has particularly good affinity for the packaging material, and the adhesion of the release layer of the thin film to the packaging material is improved. The spreadability is also improved, the spread of the release agent solution to the packaging material is facilitated, and a thinner release layer can be formed.
[0020]
Timing of depositing a thin film release layer with a release agent solutionIs,BAfter forming a thin film release layer with a release agent solution on the cheese contact surface or the entire contact surface side of the packaged packaging material, the release layer is dried, and the packaging material provided with the dried release layer is prepared in advance. Prepare and place, roll it up, feed it to the packaging machine and wrap it continuouslybe able to.
[0021]
In addition, from the viewpoints of workability, mechanical suitability of the packaging machine, storage stability of the packaging material, and the like, the gelling agent and the thickening stabilizer can be added as a solution with water, alcohol or the like. Use is desirable. Moreover, a drying accelerator, for example, other drying accelerators, can be added to accelerate drying after the release layer is formed.
[0022]
In addition, the gelling agents that are effective as the release agent include agar, gelatin, carrageenan, farsellan, pectin, sodium caseinate, gellan gum, curdlan, sodium alginate, glucomannan, whey whey, and egg white. In addition, the thickening stabilizer is guar gum, locust bean gum, xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose), propylene glycol alginate, starch, psyllium seed gum, tara gum, arabic. There were gum, pullulan and hyaluronic acid. Particularly effective are agar, gelatin, sodium alginate, propylene glycol alginate, pectin, pullulan, tamarind gum, carrageenan, farsellan, curdlan (in case of sterilizing type), gellan gum, casein sodium (unsterilized type) ) And starch (when applied to the film surface). These may be used alone or in combination.
[0023]
Among these, carrageenan, farsellan, pectin, gellan gum, and sodium alginate, which form a gel in the presence of monovalent or polyvalent metal ions, have a very remarkable peeling effect.
[0024]
When using curdlan, it is easier to use an alkaline aqueous solution using an alkali reagent such as sodium hydroxide.
[0025]
The raw materials for the above release agent solution are legally allowed to be used as gelling agents, thickening stabilizers and emulsifiers in food additives, and also form a thin film release layer. The amount of the release agent used is very small, and there is no problem that adversely affects safety and health and flavor.
[0026]
Since this invention was set as the structure which does not contact a cheese cut surface and packaging material itself, the adhesion of cheese to a packaging material does not occur, and favorable peelability can be maintained and it can ensure. Therefore, the material of the synthetic resin film of the packaging material is not particularly limited.
[0027]
Also commonly used as food packaging materials, and synthetic resins such as versatile nylon, polyethylene, polyethylene terephthalate, polypropylene, polyvinylidene chloride, polyvinyl alcohol, polystyrene, ethylene vinyl alcohol copolymer, ionomer, nitrocellulose, etc. Is mentioned.
[0028]
Other than the synthetic resin, cellophane, plain paper, oil-resistant paper, or aluminum foil can be used as the packaging material, but the material is not particularly limited as long as it is suitable for individual packaging. In addition to soft cheese, the present invention can also be used for packaging of foods having a high moisture content and high viscosity, which require good peelability, such as processed cheese and other foods.
[0029]
After packaging and packaging as described above, the product is aged according to a conventional method, and is heat-sterilized or not sterilized to obtain a product. A predetermined number of cheese packages may be collected and stored in a single container as a packaged product. Refrigerate and store after cooling if necessary. Hereinafter, the present invention will be described according to test examples and examples.
[0030]
(Test example)
The following various packaging materials were used, and a release layer of a thin film was formed on the cheese cut surface with various release agent solutions, or various release agent solutions were applied to the cheese contact surface and then dried and dried. Using a packaging material on which a thin film release layer was deposited, a disc-shaped piece of Camembert cheese cut piece was prototyped, and an evaluation test of the peelability between the packaging material and the cheese cut surface was performed. In addition, after the packaging of all prototypes, an evaluation test was performed for both types, one that was not sterilized and one that was heat sterilized.
[0031]
The packaging material may be anything as long as it is a packaging material generally used for packaging of cut cheese, but in this test example, the following were used. The following packaging materials are of general quality available on the market and are not specially prepared for testing.
[0032]
aluminum
Nylon
polyethylene
PET: Polyethylene terephthalate
OPP: Oriented polypropylene
CPP: Cast polypropylene
Cellophane
Polyvinylidene chloride
Nitrocellulose resin
EVOH: ethylene-vinyl alcohol copolymer
Plain paper
Oil resistant paper
Also, the following release agents are common substances available on the market and are not specially prepared for testing.
[0033]
A: Agar
B: Gelatin
C: Carrageenan
D: Card run
E: Farsel Run
F: LM pectin
G: HM pectin
H: Xanthan gum
I: Locust bean gum
J: Gellan gum
K: Glucomannan
L: Sodium alginate
M: Propylene glycol ester alginate
N: Guar gum
0: Starch
P: Tamarind gum
Q: Pullulan
R: Sodium caseinate
S: Psyllium seed gum
T: gum arabic
U: Whey whey
V: Egg white
W: Hyaluronic acid
X: Tara gum
Y: pea protein
Z: Gluten
(Test Example 1)
According to a conventional method, disc-shaped Camembert cheese was manufactured (water content 54%), and mold was grown on the surface by pre-ripening, then cut radially into 6 pieces from the central point, and individual pieces were wrapped. . A film in which aluminum foil alone or various packaging materials were bonded to aluminum foil was prepared and used. A peeling layer of a thin film was deposited on a cheese cut surface or a cheese contact surface of various packaging materials and packaged with various gelling agent and thickening stabilizer solutions. However, the release layer of the thin film of the packaging material used what dried after apply | coating various gelling agents and a thickening stabilizer solution. Furthermore, the late-ripening type sterilized type is soft when the texture reaches a soft and good flavor (late ripening 2 weeks) and when it becomes softer and the flavor is strengthened (late ripening 4 weeks), respectively. It was hermetically packaged in a cup, immersed in hot water at 95 ° C. and sterilized. After sterilization, the product was refrigerated and evaluated for peelability after several days. The peelability of the packaging material was evaluated when the cheese product temperature was 10 ° C. and 25 ° C., respectively.
[0034]
The obtained results (Table 1: Results of packaging test using various packaging materials and release agents (sterilized type)) are shown in Table 1, Table 2, and Table 3 below. In addition, evaluation of peelability means the following respectively.
[0035]
“Mostly adhered” means that cheese is attached to an area of 20% or more on the contact surface of the cheese cut surface with the packaging material.
[0036]
“Attached” means that cheese is attached to an area of 10% or more and less than 20% on the contact surface of the cheese cut surface with the packaging material.
[0037]
“Non-attached” means that there is no adhesion at all, and even if it is present, it is slight and practically acceptable.
[0038]
Table 1 shows an example in which the cut pieces are individually packaged and then sterilized by heating, and no release agent is used.
[0039]
[Table 1]
[0040]
[Table 2]
[0041]
[Table 3]
According to Test Example 1, a disc-shaped Camembert cheese was prototyped, packaged, and aged. The moisture content of the cheese was 54%, and the peelability was evaluated at the second ripening second week and fourth week. In addition, this test example 2 is a type which is not sterilized after completion | finish of ageing | curing | ripening. The obtained results are shown in Table 4, Table 5 and Table 6 below.
[0042]
Table 4 shows an example in which the cut pieces are individually packaged and are not heat-sterilized, and no release agent is used.
[0043]
[Table 4]
[0044]
[Table 5]
[0045]
[Table 6]
[0046]
Among them, carrageenan, farsellan, pectin, gellan gum, and sodium alginate that form a gel in the presence of monovalent or polyvalent metal ions have a remarkable effect as a release agent.
[0047]
In addition, the evaluation of whether the peelability is good or not is based on the area of the packaging material where the cheese cut surface (cheese soft portion) was in contact after opening the package and separating the cheese and the packaging material. Judgment was made based on the percentage of the area (%) to which the cheese was attached, and the smaller the area of cheese attached, the better the peelability.
[0048]
Examples of the present invention will be described below, but the present invention is not limited thereto.
[0049]
[Example 1]
A film of a two-layer structure in which an ethylene vinyl alcohol copolymer (EVOH) and an aluminum foil are bonded together is coated with a sodium alginate aqueous solution on the surface of EVOH used as a cheese contact surface to form a thin film peeling layer, The release layer was dried to prepare a packaging material. Disc-shaped Camembert cheese manufactured in a normal process is divided into 6 radially from the central point when mold grows on the surface, and each of these film packaging materials has the release agent coating surface closely attached to the cheese cutting surface. In this way, the product was packaged to produce an individual package of cut pieces.
[0050]
The thin film release layer was deposited by forming a thin film release agent of a 2% concentration of aqueous alginate solution to a thickness of about 30 microns, and then drying the release layer. After that, it matured until the structure was sufficiently melted. The package was sealed and packaged in a plastic cup, and then immersed in hot water at 95 ° C. to sterilize. Next, the package was sufficiently cooled and refrigerated. Returned to room temperature the next day, opened and inspected the peelability of the packaging material and the cheese cut surface, but the dried thin film peeled layer swelled with moisture from the cheese cut surface, and a soft jelly-like or paste-like thin film destruction layer The peelability was good, the cheese did not adhere to the packaging material, and the peelability was good. In addition, the flavor and texture were satisfactory and satisfactory.
[0051]
(Reference Example 1)
A disk-shaped camembert cheese manufactured in a normal process is divided into 6 pieces radially from the center when mold grows on the surface, and each cellophane is made of a double-layered film with cellophane and aluminum foil laminated. The surface was used as a cheese contact surface, and individual pieces of cheese cut pieces were packaged. The thin film release layer was prepared by preparing an aqueous solution of propylene glycol alginate having a concentration of 5% and forming a solution on the cellophane surface to a thickness of 40 microns. The method is to attach a transfer roller at the location where the packaging material of the packaging machine is pulled from the roll state so that it contacts the cellophane surface, spray the propylene glycol alginate aqueous solution on the surface of the roller, and pass the cellophane surface through the roller. And a thin release layer having a thickness of about 40 microns was deposited. Packaging was performed such that the release layer of the packaging material was in close contact with the cheese cut surface. Thereafter, it was aged until the structure was sufficiently melted. This film package was sealed and packaged in a plastic cup, and then immersed in hot water at 95 ° C. and sterilized. It was then fully cooled and refrigerated.
[0052]
After 2 weeks, it was returned to room temperature and opened, and the peelability between the packaging material and the cut surface of the cheese was inspected. The cheese did not adhere to the packaging material at all, and the peelability was good.
[0053]
(Reference Example 2)
A disc-shaped camembert cheese manufactured in a normal process is divided into 6 pieces radially from the central point when mold grows on the surface, and each is a two-layer film in which oriented polypropylene (OPP) and aluminum foil are bonded together The cheese cut pieces were individually wrapped. The release layer of the thin film is a part where the roll packaging material of the packaging machine is pulled out, and a 2% concentration carrageenan aqueous solution is prepared on the OPP surface and sprayed on the entire surface of the OPP surface of the packaging material, and is about 50 microns thick as a solution. A release layer was formed. Next, packaging was performed such that the OPP surface was in close contact with the cheese cut surface. Thereafter, it was aged until the structure was sufficiently melted. The package was sealed and packaged in a plastic cup, and then immersed in hot water at 95 ° C. to sterilize. Then, after sufficient cooling, it was refrigerated. Returned to room temperature the next day, opened and inspected the peelability between the packaging material and the cut surface of the cheese, but the release layer is a fragile layer of a soft jelly-like or paste-like thin film, improving the peelability, The cheese did not adhere to the packaging material at all, and the peelability was good.
[0054]
(Reference Example 3)
A disc-shaped camembert cheese manufactured in a normal process is divided into 6 pieces radially from the center when mold grows on the surface, and each layer is made of PE (polyethylene) and aluminum foil. The surface was used as a cheese contact surface, and an aqueous LM pectin solution having a concentration of 5% was applied to the cut surface of the cheese as a release agent, and individual pieces of cheese cut pieces were packaged. The thin film release layer was formed to a thickness of about 90 microns in the form of a solution by applying an LM pectin aqueous solution to the cheese cut surface immediately before packaging with a packaging machine. Packaging was performed such that the release layer of the thin film was in close contact with PE. Thereafter, it was aged until the structure was sufficiently melted. The package was sealed and packaged in a plastic cup, and then immersed in hot water at 95 ° C. to sterilize. Then, after sufficiently cooling, it was refrigerated. Returned to room temperature the next day, opened and inspected the peelability between the packaging material and the cut surface of the cheese, but the release layer is a fragile layer of a soft jelly-like or paste-like thin film, improving the peelability, The cheese did not adhere to the packaging material at all, and the peelability was good.
[0055]
[Example 2]
Disc-shaped Camembert cheese manufactured in a normal process is divided into 6 pieces radially from the central point when mold grows on the surface, and the cheese abutment of a two-layered film with nylon and aluminum foil bonded to each other On the nylon surface, a thin film release layer was applied in a solution to a thickness of about 30 microns with a 5% strength aqueous pullulan solution, and the release layer was dried. The cut piece was individually wrapped so that the surface to which the release agent was applied was in close contact with the cheese cut surface. Thereafter, it was aged until the structure was sufficiently melted. It was returned to room temperature, opened, and the peelability between the packaging material and the cheese cut surface was inspected, but the dried release layer was swollen with moisture from the cheese cut surface, and became a soft jelly-like or paste-like destructible layer. The peelability was good, the cheese did not adhere to the packaging material, and the peelability was good.
[0056]
[Example 3]
A disc-shaped camembert cheese manufactured in a normal process is divided into 6 pieces radially from the central point when mold grows on the surface, and each is a two-layered film in which oriented polypropylene (OPP) and aluminum foil are laminated. The LM pectin was applied to the surface of the OPP used as the cheese contact surface to form a thin release layer, and the release layer was dried. The packaging material was used to individually wrap cheese cut pieces so that the coated surface was in close contact with the cheese cut surface. The thin film release layer is formed by applying an aqueous solution of 0.5% emulsifier polyglycerin fatty acid ester to a 5% LM pectin aqueous solution to a thickness of about 1 micron when dried. And individually wrapped cheese cut pieces. Thereafter, it was aged until the structure was sufficiently melted. The package was sealed and packaged in a plastic cup, and then immersed in 95 ° C. hot water for sterilization. Then, after sufficiently cooling, it was refrigerated. After one week, the temperature was returned to room temperature, and the peelability between the packaging material and the cheese cut surface was inspected, but the dried release layer swelled with moisture from the cheese cut surface, The peelability was good, the cheese did not adhere to the packaging material at all, and the peelability was good.
[0057]
[Example 4]
The disc-shaped camembert cheese produced in the normal process is divided into 6 radially from the central point when mold grows on the surface, and each of the two-layered films laminated with polyethylene terephthalate (PET) and aluminum foil, An aqueous solution prepared by adding 0.5% of an emulsifier sorbitan fatty acid ester to an aqueous solution of sodium alginate having a concentration of 1% is prepared on a PET surface as a cheese contact surface, a thin film release layer is formed, the release layer is dried, and dried. Sometimes it was about 0.5 microns thick. The cut pieces were individually wrapped so that the surface of the packaging material coated with the release agent was in close contact with the cheese cut surface. The thin film release layer is attached to the location where the packaging material of the packaging machine is drawn from the roll state so that the transfer roller is in contact with the PET surface, sprayed with a sodium alginate aqueous solution on the surface of the roller, and the PET surface through the roller. A thin release layer was deposited on the film. The packaging was performed such that the release layer of the packaging material was in close contact with the cheese cut surface. Thereafter, it was aged until the structure was sufficiently melted. Returned to room temperature, opened, and inspected the peelability between the packaging material and the cheese cut surface, but the dried release layer swelled with moisture from the cheese cut surface, The peelability was good, the cheese did not adhere to the packaging material at all, and the peelability was good.
[0058]
[Example 5]
A disc-shaped Camembert cheese manufactured in a normal process and individually wrapped pieces of manufactured cheese cut pieces according to Examples 1 to 7 are assembled and aligned in the original disk shape and stored in one outer container. The product was sold in units by immersing in or sterilizing. The shape of the container may be any shape as long as it can accommodate circular, square, polygonal, and disk-shaped products. The material of the container may be metal, wood, cardboard, laminated paper, synthetic resin, or the like. Since it is an exterior package, strict sealing is not required. However, when sterilizing by immersing in hot water, use a container made of water-resistant material and seal the package. Further, the display and decoration necessary for the exterior container may be given by printing or the like.
[0059]
【The invention's effect】
According to this invention, in the surface ripened soft cheese such as camembert cheese and brie cheese, when the cheese is soft, ripening proceeds, or the cheese is in a soft state due to the high product temperature, etc. At the time of opening, it is possible to produce an individually packaged mold cheese package of a cheese cut piece of good peelability of a type that does not sterilize from the cheese cut surface and that is excellent in peelability of the packaging material. Moreover, since a packaging material closely_contact | adheres to a cheese cut surface, in the type heat-sterilized without mold growing on a cheese cut surface, cheese melts from a cut surface and the inside of a container and a packaging material are not soiled. Moreover, the opening of this package is between the cheese cut surface and the packaging material,Formed on packaging materialForming a thin film release layer with gelling agent or thickening stabilizer solutionWhat was once driedBecause I intervenedWhen wrapped, the release layer absorbs moisture from the cheese.When opened,The release layerIt becomes a soft jelly-like or paste-like ruptured layer, and the ruptured layer is reliably destroyed, the peeling of the packaging material from the cheese cut surface becomes extremely good, and the contents can be easily taken out. There is.
In particular, even when the consistency is high, there is no decrease in the peeling effect. Since the emulsifier is added to the gelling agent or the thickening stabilizer solution, the release agent improves the affinity to the packaging material and the spreadability, so that a thinner release layer can be formed. In addition, since the used gelling agent, thickening stabilizer and emulsifier are legally allowed to be used as food additives, even if a fragment of the layer to be destroyed adheres to the cheese cut surface, etc., it can be eaten as it is. There is an effect to save labor. Further, since a thin release layer is formed, the amount of the release agent used is very small, and there is no problem of adversely affecting safety and health and flavor.
Claims (10)
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| JP2000044829A JP3610514B2 (en) | 1999-04-15 | 2000-02-22 | Cheese packaging body with good peelability, its production method, and assembly of cheese packaging body |
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| JP11-108120 | 1999-04-15 | ||
| JP10812099 | 1999-04-15 | ||
| JP2000044829A JP3610514B2 (en) | 1999-04-15 | 2000-02-22 | Cheese packaging body with good peelability, its production method, and assembly of cheese packaging body |
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| JP3610514B2 true JP3610514B2 (en) | 2005-01-12 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US10849306B2 (en) | 2013-04-05 | 2020-12-01 | Fromageries Bel | Method for coating cheese products |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007020536A (en) * | 2005-07-21 | 2007-02-01 | Meiji Milk Prod Co Ltd | Portion type surface ripened soft cheese with mold having added flavor material, and method for producing the same |
| EP2117333A1 (en) * | 2007-03-12 | 2009-11-18 | DSM IP Assets B.V. | Peelable coatings for foodstuff |
| US20100330233A1 (en) * | 2009-06-30 | 2010-12-30 | Kraft Food Global Barnds Llc | Low fat processed cheese slice-on-slice and block |
| JP5064527B2 (en) * | 2010-03-05 | 2012-10-31 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP6058270B2 (en) * | 2012-02-02 | 2017-01-11 | 雪印メグミルク株式会社 | Process cheese and method for producing the same |
| JP5374614B2 (en) * | 2012-06-11 | 2013-12-25 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP5506863B2 (en) * | 2012-06-11 | 2014-05-28 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP5781051B2 (en) * | 2012-11-30 | 2015-09-16 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
| JP6023847B2 (en) * | 2015-05-11 | 2016-11-09 | 株式会社明治 | Surface-aged soft cheese made of portion-type mold added with flavor substances and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US10849306B2 (en) | 2013-04-05 | 2020-12-01 | Fromageries Bel | Method for coating cheese products |
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