JP2000355389A - Cheese package having good peelability, method for producing the same and assembly of cheese package - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the peeling property of soft cheese ripened by mold with a surface of cut cheese adhered to a packaging material and the peelability at the time of opening is poor. is there. SOLUTION: In packaging of unripened cut pieces of surface-aged soft cheese by mold, a packaging material made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper or aluminum foil, or a combination thereof is appropriately used. A soft jelly-like or glue-like thin film release layer is formed on the cheese contact surface or the entire contact surface side of the packaging material composed of a plurality of layers with a gelling agent or a thickener stabilizer, and the cheese is cut. It is characterized in that, when the package is opened, the release layer of the thin film is broken as a layer to be destroyed, and the cheese cut surface and the packaging material are easily released. Manufacturing method of cheese package.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to individual packaging of cut pieces of unripened cheese of surface-ripened soft cheese by mold such as Camembert cheese and Brie cheese, and peeling of a cut surface of a cheese from a packaging material when the package is opened. Improve the nature,
The present invention also relates to a cheese package which is easy to open, a method of manufacturing the cheese package, and a cheese package wherein a predetermined number of cheese packages are assembled and aligned in one container to form an aggregate of cheese packages.

[0002]

2. Description of the Related Art Conventionally, in soft surface-ripened soft cheeses typified by molds such as Camembert cheese and Brie cheese, disc-shaped cheeses of a certain size or larger are eaten at one time as one cut piece, and are cut from a central point. It may be cut radially into 6 to 10 pieces (arbitrary number may be used), individually wrapped, collected and aligned again, stored in one outer container, and sold. At present, the following three types of individually packaged mold cheese sold as cut pieces are known. (1) After cutting the cheese, the cut pieces are individually wrapped and are not sterilized, and do not actively grow mold on the cut surface.
(2) A type in which mold is grown on the cut surface after cutting the cheese, and then individually packaged and heat sterilized. (3) After the cheese is cut, it is individually wrapped and heat sterilized, and does not actively grow mold on the cut surface.

[0003] In the cheeses of the above-mentioned types (1) and (3), when the temperature of the cheese itself is low, there is no problem in the peelability between the packaging material and the cheese, but the cheese itself is soft. If the cheese cut surface is soft, or if the cheese temperature rises near room temperature and the cheese becomes soft, the peelability will deteriorate, and when the package is opened, the cheese with the cheese cut surface will appear in the packaging material. Adheres. Also,
Some cheeses have incomplete adhesion between the cut surface of the cheese and the packaging material, mold is leached out of the cut surface, the mold grows mottledly, deteriorating the appearance and impairing the commercial value.

[0004] In addition, with respect to food packaging, a technique for coating food itself with a food film coating agent and a food coating agent has been disclosed. However, the purpose is to directly coat the food with a coating agent for display, protection and preservation. And a technique for improving the releasability of the packaging material is not disclosed (JP-A-63-172773). Further, regarding the type (3), a packaging material composed of two or more layers of a specific synthetic resin layer, for example, stretched polypropylene, polyethylene terephthalate, polyethylene or the like is used to prevent leakage of the cut surface of the cheese, and to prevent the packaging material and the cheese from leaking. (Japanese Patent Laid-Open No. 10-150)
914).

[0005] However, there is no package having good releasability even when the temperature of the cheese is high and the cheese is in a soft state in the individual package of cut pieces of the surface-aged soft cheese, and the above proposal is also satisfactory. Not a solution.

[0006]

SUMMARY OF THE INVENTION The present invention relates to packages of the types (1) and (3) described above. In the types (1) and (3), the cheese cut surface (cut end) is soft, the trolley is made into a cream, and the viscosity is extremely high, and the cheese cut surface adheres to the packaging material like glue. As a result, when the package is opened, there is a problem that the cheese does not adhere to the packaging material and that it is difficult to take out the cheese without peeling it clean and losing the shape of the cheese. On the other hand, in order to prevent mold from infiltrating and growing on the cut cheese surface, it is necessary to make the packaging material adhere to the cut cheese surface, and the packaging material is required to have good adhesion to cheese. Therefore, in this case, the packaging material is required to have a strong adhesion at the time of packaging and a property contradictory to good peelability at the time of opening. In the case of the type (3), the internal structure of the cheese is significantly softened in a high temperature state during the sterilization heating after packaging. Therefore, the outflow of the cheese tissue from the cut surface is suppressed by the packaging material closely adhered to the cheese. It is particularly difficult to improve the peelability between the packaging material and the cheese at the time of opening, and a satisfactory solution has not yet been achieved.

As described above, when the above-mentioned soft cheese packaging is opened, most of the products cannot be peeled off from the cheese and the packaging material, but are forcibly peeled off to break the shape of the cheese and deteriorate its appearance. It kills appetite and impairs product value.

[0008] The present invention relates to the packaging of cut pieces of soft-aged soft cheese made of natural cheese and molds such as Camembert and Brie, which belong to soft cheeses. In general, the texture of natural cheese becomes softer as ripening progresses, and even for the same Camembert cheese or the like, the softness varies depending on the production method, the composition of components such as moisture, and the degree of ripening.

[0009] Further, in these cheeses, the higher the temperature of the cheese, the softer the texture of the cheese. Even if the temperature of the cheese immediately after being taken out of the refrigerator is low and there is no problem with the peeling property of the packaging material, the cheese temperature is kept at room temperature. If it rises close to the above, the peelability becomes poor, and there is a problem that the cheese on the cut surface adheres to the packaging material when the package is opened.

The properties of pasteurized Camembert cheese and brie cheese are the same as described above, and the softness of the product differs depending on, for example, the time of ripening at the time of ripening. At present, consumers in the market prefer a soft taste.

Therefore, the cut pieces of the surface-aged soft cheese made of mold having such a high viscosity and having poor releasability from the packaging material are packaged, heat-sterilized and stored, and then the releasability of the package is improved at the time of opening. Is an issue that provides convenience to consumers and that consumers want to solve.

[0012]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a cheese package which has no sticking of cheese and packaging material, has good peelability and is easy to open even when the package is opened, even when the cheese cut surface is soft. Provide a manufacturing method. A gelling agent or a thickening agent solution is formed between the cheese cut surface and the cheese contact surface of the packaging material to form a soft jelly-like or paste-like thin film release layer and interposed therebetween. The layer was surely destroyed as a layer to be destroyed, the releasability was improved, the opening was facilitated, and the above problem was completely solved.

That is, in the packaging of unripened cut pieces of soft-surface-aged soft cheese by mold, a packaging material composed of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper and aluminum foil, or a combination of these materials as appropriate. A soft jelly-like or paste-like thin film release layer is formed with a gelling agent or a thickening agent solution on the cheese contact surface or the entire contact surface side of the packaging material having a plurality of layers. It is packaged in close contact with the cut surface, and when the package is opened, the release layer of the thin film is broken as a layer to be destroyed, and the cheese cut surface and the packaging material are easily separated. A method of manufacturing a cheese package, in which packaging of unripened cut pieces of surface-aged soft cheese by mold is performed using any one of a synthetic resin film, cellophane, plain paper, oil-resistant paper, or aluminum foil. Packaging material, or the cheese contact surface or the entire contact surface side of the packaging material composed of a plurality of layers in which these are appropriately combined, by applying a gelling agent or a thickening agent solution to form a thin film release layer, The release layer is dried and packaged so as to be in close contact with the cut surface of the cheese, and the release layer of the dried thin film swells with moisture absorbed from the cut surface of the cheese and becomes a soft jelly or paste, A method of manufacturing a cheese package, characterized in that the peeling layer of the thin film is broken as a layer to be destroyed upon opening, thereby facilitating the peeling of the cheese cut surface from the packaging material. In addition, in packaging of unripened cut pieces of surface-ripened soft cheese by mold, a soft jelly-like or paste-like thin film release layer is formed on the cut surface of the cheese with a gelling agent or a thickening stabilizer solution. , A packaging material consisting of any one layer of synthetic resin film, cellophane, plain paper, oil-resistant paper or aluminum foil, or a packaging material consisting of a plurality of layers obtained by appropriately combining them, and wrapping so as to be in close contact with the cut surface of cheese. Then, when the package is opened, the peeling layer of the thin film is broken as a layer to be destroyed, a cheese cut surface, a method of manufacturing a cheese package characterized by facilitating peeling from the packaging material, For packaging of unripened cut pieces of soft-aged soft cheese with mold, a packaging material made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper, or aluminum foil, or the like is suitable. A soft jelly-like or paste-like thin film release layer is applied to the cheese contact surface or the entire contact surface side of the packaging material composed of a plurality of layers in combination with a gelling agent or a thickening stabilizer solution containing an emulsifier. Formed and packed in close contact with the cut surface of the cheese, when opening the package, the release layer of the thin film is broken as a layer to be destroyed, and the peeling of the cheese cut surface and the packaging material is easily performed. It is also a method of manufacturing a cheese package characterized by performing the above. Another invention is a method for packaging unripened cut pieces of surface-ripened soft cheese by mold, a synthetic resin film,
Gel containing an emulsifier added to the cheese contact surface or the entire contact surface side of a packaging material composed of any one layer of cellophane, plain paper, oil-resistant paper, or aluminum foil, or a packaging material composed of a plurality of layers obtained by appropriately combining these. A thin film release layer is formed by applying an agent or a thickening agent solution, and the release layer is dried and packaged so as to be in close contact with the cut surface of the cheese. It swells with the moisture absorbed from the cut surface, becomes a soft jelly or paste, and when the package is opened, the release layer of the thin film is broken as a layer to be destroyed, and the cheese cut surface and the packaging material are easily separated. A method for producing a cheese package, wherein the emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, organic acid monoglyceride Sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters and lecithin, in combination with this, or the like as appropriate one or more, with respect to gelling or thickening stabilizer solution 0.
A method for producing a cheese package as described above, characterized by adding 1% to 1.0%. According to another invention, the thickness of a release layer of a thin film of a gelling agent solution or a thickening agent solution is 0.5 to 100 microns when formed in a solution state, and the release layer of the thin film is dried. A method for producing a cheese package according to the above, characterized in that the release layer of the thin film is agar, gelatin, carrageenan, furcellulan, pectin, sodium caseinate as a gelling agent. , Gellan gum, curdlan, sodium alginate, glucomannan, whey whey and egg white, guar gum, locust bean gum, xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose) as a thickening stabilizer
The above-mentioned claim, wherein propylene glycol alginate, starch, psyllium seed gum, cod gum, gum arabic, pullulan and hyaluronic acid are used, and one or more of these are appropriately combined to form a coating. It is also a method of manufacturing cheese packages. Still another invention is a carrageenan that forms a gel in the presence of a monovalent or polyvalent metal ion as a gelling agent as a release layer of a thin film,
The method for producing a cheese package according to the above-mentioned, characterized in that furcellulane, pectin, gellan gum and sodium alginate are used, and one or more of these are appropriately combined to form an adherend. Release layer,
The above-described method for producing a cheese package, wherein the method is applied by applying any one of coating, spraying, and dipping, or by appropriately combining two or more of these methods. In addition, the synthetic resin film is a single layer of nylon, polyethylene, polyethylene terephthalate, polypropylene, polyvinylidene chloride, polyvinyl alcohol, polystyrene, ethylene vinyl alcohol copolymer, ethylene vinyl acetate copolymer, ionomer, nitrocellulose, or a suitable layer thereof. A method for producing a cheese package as described above, comprising a plurality of layers combined,
The method for producing a cheese package as described above, wherein the cheese pieces are packaged and then sterilized or heat sterilized. Still another invention is a method for producing a cheese package as described above, wherein the surface-aged soft cheese by mold is Camembert or Brie, and a cheese package produced by the method as described above, Furthermore, the cheese package manufactured by the above-mentioned manufacturing method is collectively arranged and stored in a predetermined number of one container to form an assembly of cheese packages, which is a cheese package.

In the above, the thickness of the release layer of the thin film is 0.5 μm to 100 μm when the solution is formed on the packaging material.
If the thickness is 0.5 μm or less, the peeling effect is reduced, and the uniformity of the peeling layer of the formed thin film cannot be maintained. Further, the thickness does not need to be formed to exceed 100 microns in order to maintain the above-mentioned peeling function.
Thus, preferably between 1 micron and 20 microns,
0.1 to 10 microns when the release layer is dried,
Preferably it is between 0.3 microns and 2.0 microns.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In order to solve the above problems, the inventors of the present invention have studied the properties of packaging materials and cheese. As a result, a gelling agent or a thickener stabilizer solution is used as a release agent, and a release layer of a soft jelly-like or paste-like thin film is formed between the cut cheese surface and the packaging material, and is interposed therebetween. It was found that when the package was opened, the peeling layer of the thin film was broken as a layer to be destroyed, the cheese could be reliably peeled even in a soft state, and it showed almost ideal peelability, and the present invention was completed. did.

That is, the present invention provides a method of forming a soft jelly-like or paste-like thin film release layer on a cut surface of a cheese with a gelling agent or a thickening agent solution. After applying a soft jelly-like or glue-like thin film release layer with a thickening stabilizer solution, a method of drying the thin film release layer, gelling on the abutting surface or the entire abutting surface side of the cut surface of cheese Using a packaging material on which a soft jelly-like or paste-like thin film release layer is formed with an agent or a thickener solution, or gelling the cheese-contacting surface or the entire cheese-contacting surface side of the packaging material Forming a release layer of a thin film with an agent or a thickening agent solution, and then drying the release layer of the thin film. Is packaged with a packaging material that does not form the above. In addition, even when the thin film release layer is dried, the dried thin film release layer swells with the moisture absorbed from the cheese cut surface until the package is opened, and becomes a soft jelly-like or paste-like form. Upon opening, the release layer of the thin film breaks down as a layer to be destroyed,
The separation of the cheese cut surface from the packaging material is facilitated in the same manner as when packaging the thin film isolation layer without drying. The destructible layer of the soft jelly-like or glue-like thin film is irregularly and irregularly destroyed on both sides of the cheese cut surface side and the cheese contact surface side of the packaging material, and separately adheres to each other. Adheres to a part having a strong adhesive force and is broken in an irregular and irregular manner, thereby facilitating peeling. With this configuration,
Whatever the softness of the cut piece of the surface-ripened soft cheese due to the mold, it can meet the demand for good peelability.

According to the method of forming the thin film release layer, the release agent may be dissolved in water, alcohol, or a mixture of the two or other water-soluble solvents depending on the physical properties of the release agent gelling agent or thickening stabilizer. Prepare solution. The release agent solution is prepared by trially preparing the release agent alone or in combination with other release agents in a plurality of combinations and their mixing ratios in consideration of the properties of the article to be packaged and the packaging material. The solvent is also selected in consideration of the physical properties of the release agent and the properties of the packaging material.
The release agent solution prepared in this manner is coated, transferred, sprayed, or immersed in a thin film over the cheese-cut surface or the entire cheese-contacting surface or the contacting-surface side of the packaging material. It is formed, but any method may be used. The release layer of the formed thin film may be packaged as it is without drying, or may be packaged after drying once.

The release layer of the thin film has a thickness of 0.5 to 100 microns, preferably 1 to 20 microns when formed in a solution on the packaging material, and has a thickness of 0.1 to 20 microns when the release layer is dried. -10 microns, preferably 0.3
It is deposited very thinly to a thickness of from 2.0 microns to 2.0 microns. If the release layer is too thick, it adversely affects the mechanical suitability of the packaging material when packaging with a packaging machine. In addition, when the package is opened, a release agent may be attached to the hand to stain the fingers, and a large amount of the release agent may adhere to the cheese and impair the texture and flavor of the cheese. In addition, when the release layer is dried on the packaging material and then dried and wound up on a roll, if the release layer is thick, the drying time is long and the work efficiency is reduced. When mass-producing a package industrially, mechanical suitability and work efficiency are particularly important technical issues to be considered. For the above reasons, the release layer of the thin film is
It is deposited to the thickness described above, but this thickness is sufficient to function as a layer to be destroyed.

Further, when a thin film release layer is formed on the packaging material, an emulsifier may be added to the gelling agent or the thickening stabilizer solution. Emulsifiers are glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters and lecithin, which are legally permitted as food additives. These are used alone or in appropriate combination of two or more kinds. The amount of the emulsifier added is 0.1 to the gelling agent or the thickener solution.
%, Depending on the nature of the solution in the range of 1.0% to 1.0%. When an emulsifier is added to the gelling agent or the thickener stabilizer solution, the release agent solution has a particularly good affinity for the packaging material, and the adhesion of the release layer of the thin film to the packaging material becomes good, and at the same time, The spreadability is also improved, so that the release agent solution can be easily spread on the packaging material, and a thinner release layer can be formed.

The time when the thin film release layer is formed by applying the release agent solution is as follows: (A) After the cheese is cut and before it is packaged by a packaging machine, the cut surface of the cheese is coated with the release agent solution in a solution state. A thin film release layer is deposited and packaged immediately. (B)
After the cheese is cut and before it is packaged by a packaging machine, a thin layer of a release layer is formed on the cut surface of the cheese with a release agent solution, and the release layer is dried and then packaged. (C) After forming a thin-film release layer with a release agent solution on the entire contact surface or contact surface side of the cheese of the roll-shaped packaging material, the release layer is dried,
A packaging material having a dried release layer is prepared and placed in advance, wound up in a roll, and supplied to a packaging machine for continuous packaging. (D) Before the packaging material is pulled out from the roll and supplied to the packaging machine to package the cut cheese pieces, a release layer of a solution-like thin film is formed and immediately packaged continuously. There are four methods (A), (B), (C) and (D),
The method can be appropriately selected.

The formation of the release layer of the thin film is performed by using a gelling agent and a thickening stabilizer with water, alcohol, etc. from the viewpoints of workability, mechanical suitability of the packaging machine, and preservability of the packaging material. Use as a solution is desirable. Further, in order to promote drying after forming the release layer, a drying accelerator, for example, another drying accelerator can be added.

Further, the effect as the release agent is as follows.
Gelling agents are agar, gelatin, carrageenan, furcellane, pectin, casein sodium, gellan gum,
Curdlan, sodium alginate, glucomannan,
There are whey and egg white, and the same effect is that the thickening stabilizer is guar gum, locust bean gum,
There were xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose), propylene glycol alginate, starch, psyllium seed gum, cod gum, gum arabic, pullulan and hyaluronic acid. Agar, agar,
Gelatin, sodium alginate, propylene glycol alginate, pectin, pullulan, tamarind gum, carrageenan, furcellulan, curdlan (for sterilizing type), gellan gum, sodium caseinate (for unsterilized type), starch (on the film surface) (When applied). These are used alone or in combination of two or more.

Among the above, carrageenan, furcellulan, pectin, gellan gum, and sodium alginate, which form a gel in the presence of a monovalent or polyvalent metal ion, have a remarkable peeling effect.

When using curdlan, it is easier to use an alkaline aqueous solution using an alkaline reagent such as sodium hydroxide.

The raw materials of the above-mentioned release agent solution are legally permitted to be used as a gelling agent, a thickening stabilizer and an emulsifier in food additives, and form a release layer of a thin film. The amount of the release agent used is extremely small,
There is no problem that adversely affects health and safety and flavor.

According to the present invention, since the cut surface of the cheese is not directly in contact with the packaging material itself, the cheese does not adhere to the packaging material, and good peelability can be maintained and secured. Therefore, the material of the synthetic resin film of the packaging material is not particularly limited.

[0027] In addition, general-purpose nylon, polyethylene, polyethylene terephthalate, polypropylene, and the like are commonly used as food packaging materials and synthetic resins.
Examples include polyvinylidene chloride, polyvinyl alcohol, polystyrene, ethylene vinyl alcohol copolymer, ionomer, and nitrocellulose.

Other than synthetic resins, cellophane, plain paper,
Oil-resistant paper or aluminum foil can also be used as a packaging material, but the material is not particularly limited as long as it is suitable for individual packaging. In addition to the soft cheese, the present invention can be used for packaging foods having a high moisture content and high viscosity and requiring good peelability, for example, packaging of processed cheese and other foods.

After packaging as described above to obtain a package, the product is aged according to a conventional method, and is heat-sterilized or not sterilized to obtain a product. The cheese packages may be collectively stored in a predetermined number of one container to form a package. Refrigerate and store after cooling if necessary. Hereinafter, the present invention will be described with reference to Test Examples and Examples.

(Test Example) Using the following various packaging materials,
Packaging that forms a thin film release layer with various release agent solutions on the cut cheese surface, or applies various release agent solutions to the cheese contact surface and then dries, and then forms a dry thin film release layer. Using the material, a disc-shaped piece of Camembert cheese was individually packaged, and an evaluation test of the peelability between the packaging material and the cut surface of the cheese was performed. After packaging all prototypes,
An evaluation test was performed on each of the non-sterilized type and the heat-sterilized type.

The packaging material is not particularly limited as long as it is a packaging material generally used for packaging cut cheese. In this test example, the following was used. The following packaging materials are of general quality available on the market and have not been specially prepared for testing.

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 The following release agents are available on the market Possible general substance, not specially prepared for testing.

A: agar B: gelatin C: carrageenan D: curdlan E: furcellulan F: LM pectin G: HM pectin H: xanthan gum I: locust bean gum J: gellan gum K: glucomannan L: sodium alginate M: Alginate propylene glycol ester N: guar gum 0: starch P: tamarind gum Q: pullulan R: sodium caseinate S: psyllium seed gum T: arabic gum U: whey whey V: egg white W: hyaluronic acid X: tara gum Y: pea protein Z : Gluten (Test Example 1) Disc-shaped Camembert cheese was produced (water content: 54%) according to a conventional method, mold was grown on the surface by ripening in the early stage, and then cut radially from the center point into six pieces, and cut. Pieces were individually wrapped. A film was prepared by bonding aluminum foil alone or various packaging materials to aluminum foil. A release layer of a thin film was formed on a cheese cut surface or a cheese contact surface of various packaging materials by using various gelling agents and thickener stabilizer solutions, and was packaged. However, the release layer of the thin film of the packaging material used was one dried after applying various gelling agents and thickening stabilizer solutions. Further, the late-aged and sterilized type is plastic when the texture is soft and good flavor is reached (late-stage aging 2 weeks) and when it becomes softer and flavor is enhanced (late-stage aging 4 weeks), respectively. It was sealed in a cup, immersed in hot water at 95 ° C., and sterilized. After sterilization, the product was once refrigerated and evaluated for peelability several days later. The peelability of the packaging material was evaluated when the cheese product temperature was 10 ° C. and 25 ° C., respectively.

The results obtained (Table 1: Results of a packaging test using various packaging materials and release agents (sterilized types)) are shown in Tables 1, 2 and 3 below. The evaluation of the releasability means the following, respectively.

"A lot of adhesion" means that the cheese adheres to an area of 20% or more on the contact surface of the cut surface of the cheese with the packaging material.

"Attached" means that cheese is adhered to an area of 10% or more and less than 20% on a contact surface of the cut surface of the cheese with the packaging material.

"No attachment" means that there is no or no adhesion, and there is no practical problem.

Table 1 shows an example in which cut pieces are individually wrapped and then heat-sterilized, and no release agent is used.

[0039]

[Table 1] Table 2 shows an example in which cut pieces are individually packaged and then heat-sterilized, and a release agent is used on the cheese contact surface of the packaging material.

[0040]

[Table 2] Table 3 shows an example in which cut pieces were individually packaged and then heat-sterilized, and a release agent was used on the cut surface of the cheese.

[0041]

[Table 3] (Test Example 2) According to Test Example 1, a disk-shaped Camembert cheese was prototyped, packaged, and aged. Moisture content of cheese 5
The peelability was evaluated at 2 weeks and 4 weeks of the late ripening. In addition, this test example 2 is a type which does not sterilize after completion of aging. The obtained results are shown in Tables 4, 5, and 6 below.

Table 4 shows an example in which a cut piece is individually wrapped and is not sterilized by heating, and does not use a release agent.

[0043]

[Table 4] Table 5 shows an example in which the cut pieces are individually packaged and not heat-sterilized, and an example in which a release agent is used on the cheese contact surface of the packaging material.

[0044]

[Table 5] Table 6 shows an example in which a cut piece is individually wrapped and is not sterilized by heating, and a release agent is used on the cut surface of the cheese.

[0045]

[Table 6] As is clear from the above results, when compared with individually packaged mold cheese of cut pieces of the same maturation period, regardless of sterilization, pea protein, except gluten, various gelling agents or thickening stabilizer solutions Since a thin film release layer was formed on the cheese cut surface or the cheese contact surface of the packaging material, the peelability was improved. Particularly effective are agar, gelatin, sodium alginate, propylene glycol alginate, pectin, pullulan, tamarind gum, carrageenan, furcellulan, curdlan (for sterilized types), gellan gum, sodium caseinate (non-sterilized type). ) And starch (when applied to a film).

Among them, carrageenan, furcellulan, pectin, gellan gum, and sodium alginate, which form a gel in the presence of a monovalent or polyvalent metal ion, had remarkable effects as a release agent.

The evaluation of the releasability was made by opening the package, separating the cheese and the packaging material, and then examining the portion of the packaging material where the cut cheese surface (soft portion of the cheese) was in contact. The determination was made based on the ratio (%) of the area where the cheese was attached to the area of the sample, and the smaller the area where the cheese was attached, the better the releasability.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

[0049]

Example 1 Ethylene vinyl alcohol copolymer (EV
OH) and an aluminum foil are laminated to each other to form a two-layer film, and a sodium alginate aqueous solution is applied to the surface of the EVOH serving as the cheese contact surface to form a thin film release layer,
The release layer was dried to prepare a packaging material. The disc-shaped Camembert cheese produced in the usual process is radially divided into six parts from the center point when the mold grows on the surface, and each of the film packaging materials makes the applied surface of the release agent adhere to the cut cheese surface. In this manner, individual packages of cut pieces were produced.

For forming the release layer of the thin film, a release agent for the thin film of a 2% aqueous alginic acid solution was formed to a thickness of about 30 μm, and the release layer was dried. Thereafter, it was aged until the tissue was sufficiently melted. This package was sealed in a plastic cup, immersed in hot water at 95 ° C., and sterilized. Next, the package was sufficiently cooled and refrigerated. The next day, the temperature was returned to room temperature, opened, and the peelability of the packaging material and the cut surface of the cheese was inspected. The peelability was good, the cheese did not adhere to the packaging material at all, and the peelability was good. The flavor and texture were good without any problem.

[0051]

Example 2 A disc-shaped Camembert cheese produced in the usual process is divided into six radially from the center point when mold grows on the surface, and each is laminated with cellophane and aluminum foil to form a two-layer film. , And the cellophane surface was used as a cheese contact surface to individually package cheese cut pieces. For the release layer of the thin film, an aqueous solution of propylene glycol alginate having a concentration of 5% was prepared and formed into a solution having a thickness of 40 μm on the cellophane surface. The method is
At the place where the packaging material of the packaging machine was pulled out from the roll state, a transfer roller was attached so as to contact the cellophane surface, a propylene glycol alginate aqueous solution was sprayed on the surface of the roller, and transferred to the cellophane surface via the roller, A release layer of a thin film about 40 microns thick was deposited. The packaging was carried out such that the release layer of the packaging material was in close contact with the cut surface of the cheese. Thereafter, aging was performed until the tissue was sufficiently melted. This film package was sealed in a plastic cup, immersed in hot water at 95 ° C., and sterilized. Then, it was sufficiently cooled and refrigerated.

Two weeks later, the temperature was returned to room temperature, opened, and the peeling property between the packaging material and the cut surface of the cheese was examined. The peeling layer was a soft jelly-like or paste-like thin film to be destroyed. The properties were good, the cheese did not adhere to the packaging material at all, and the peelability was good.

[0053]

Example 3 A disc-shaped Camembert cheese produced in a usual process was radially divided into six from the center point when mold grew on the surface, and each was laminated with oriented polypropylene (OPP) and aluminum foil. It was wrapped with a film having a two-layer structure, and individual pieces of cheese cut pieces were wrapped. The release layer of the thin film was prepared by preparing a 2% concentration carrageenan aqueous solution on the OPP surface at the place where the roll packaging material of the packaging machine was pulled out, spraying the solution on the entire surface of the OPP surface of the packaging material, and forming a solution of about 50%.
A micron thick release layer was formed. Next, packaging was performed such that the OPP surface was in close contact with the cut cheese surface. Thereafter, aging was performed until the tissue was sufficiently melted. This package was sealed in a plastic cup, immersed in hot water at 95 ° C., and sterilized. Then, after cooling sufficiently, it was refrigerated. Returned to room temperature the next day, opened and inspected the peelability of the packaging material and the cut surface of the cheese, but the peeling layer was a soft jelly-like or glue-like thin film, and the peelability was good,
There was no adhesion of cheese to the packaging material, and the peelability was good.

[0054]

Example 4 A disc-shaped Camembert cheese produced in the usual process is radially divided into six parts from the center point when mold grows on the surface, and two layers are laminated with polyethylene (PE) and aluminum foil. Structure film PE
The surface was used as a cheese contact surface, and a 5% concentration aqueous LM pectin solution was applied as a release agent to the cut surface of the cheese, and the cheese pieces were individually packaged. Immediately before packaging with a packaging machine, a thin film release layer was formed by applying an aqueous solution of LM pectin to a cut surface of cheese and forming a solution to a thickness of about 90 microns. The packaging was performed so that the release layer of the thin film was in close contact with the PE. afterwards,
Aged until the tissue was fully melted. This package was sealed in a plastic cup, immersed in hot water at 95 ° C., and sterilized. Then, after cooling sufficiently, it was refrigerated.
Returned to room temperature the next day, opened and inspected the peelability of the packaging material and the cut surface of the cheese, but the peeling layer was a soft jelly-like or glue-like thin film, and the peelability was good, There was no adhesion of cheese to the packaging material, and the peelability was good.

[0055]

Example 5 A disc-shaped Camembert cheese produced in the usual process is divided into six radially from the center point when mold grows on the surface, and each is laminated with nylon and aluminum foil to form a two-layer film. A thin film release layer of a 5% aqueous solution of pullulan was applied in a solution state to a thickness of about 30 μm on a nylon surface serving as a cheese contact surface in a pulley solution to form a coating, and the release layer was dried. The cut pieces were individually packaged so that the surface coated with the release agent was in close contact with the cut cheese surface.
Thereafter, aging was performed until the tissue was sufficiently melted. After returning to room temperature, the package was opened and the peelability between the packaging material and the cut cheese surface was inspected.The dried peel layer swelled with moisture from the cheese cut surface and became a soft jelly-like or paste-like destructible layer. As a result, the releasability was good, the cheese did not adhere to the packaging material at all, and the releasability was good.

[0056]

Example 6 A disc-shaped Camembert cheese produced in a usual process was radially divided into six parts from the center point when mold grew on the surface, and each part was laminated with oriented polypropylene (OPP) and aluminum foil. LM pectin was applied to the OPP surface of the two-layer film, which was the cheese contact surface, to form a thin film release layer, and the release layer was dried. Using the wrapping material, individual cut pieces of cheese were wrapped so that the application surface was in close contact with the cut cheese surface. The thin film release layer is formed by applying an aqueous solution obtained by adding 0.5% of an emulsifier polyglycerin fatty acid ester to a 5% LM pectin aqueous solution and drying to a thickness of about 1 micron. Then, the cheese pieces were individually packaged. Thereafter, aging was performed until the tissue was sufficiently melted. The package was sealed in a plastic cup, immersed in hot water at 95 ° C., and sterilized. Then, after cooling sufficiently, it was refrigerated. One week later, the temperature was returned to room temperature, and the peelability between the packaging material and the cut cheese surface was inspected. The dried peel layer swelled with moisture from the cheese cut surface, and the soft jelly-like or glue-like thin film was destroyed. The peelability was good, the cheese did not adhere to the packaging material at all, and the peelability was good.

[0057]

EXAMPLE 7 A disc-shaped Camembert cheese produced in a normal process is divided radially into six pieces from the center point when mold grows on the surface, and two layers are laminated with polyethylene terephthalate (PET) and aluminum foil, respectively. An aqueous solution is prepared by adding 0.5% of an emulsifier sorbitan fatty acid ester to an aqueous solution of sodium alginate at a concentration of 1% on a PET surface having a structured film as a cheese contact surface, forming a release layer of a thin film. Was dried to a thickness of about 0.5 micron when dried. Cut pieces were individually packaged so that the surface of the packaging material coated with the release agent was in close contact with the cut cheese surface. The transfer layer was attached to the part where the packaging material of the packaging machine was pulled out of the roll state so as to come into contact with the PET surface, the aqueous sodium alginate solution was sprayed on the surface of the roller, and the PET surface was peeled through the roller. Was transferred thinly to form a thin film release layer. The packaging was carried out such that the release layer of the packaging material was in close contact with the cut cheese surface. Thereafter, aging was performed until the tissue was sufficiently melted. Returned to room temperature, opened and inspected the peelability between the packaging material and the cut cheese surface, but the dried peel layer swelled with moisture from the cut cheese surface and became a soft jelly-like or paste-like thin film destructible layer. The peelability was good, the cheese did not adhere to the packaging material at all, and the peelability was good.

[0058]

Example 8 Disc-shaped camembert cheese produced in the usual process was packaged individually according to Examples 1 to 7 and then cut into pieces.
It was stored in two outer containers, immersed in hot water and sterilized, or not sterilized to obtain a product in sales unit. The shape of the container may be any shape as long as it can store circular, square, polygonal and disk-shaped products. The material of the container may be metal, wooden, cardboard, laminated paper, synthetic resin, or the like. Since it is an exterior package, strict sealing is not required. However, in the case of sterilization by immersion in hot water, use a container made of a water-resistant material and pack it tightly. In addition, the necessary display and decoration may be provided on the outer container by printing or the like.

[0059]

According to the present invention, in a surface-aged soft cheese made of mold such as Camembert cheese or Brie cheese, when the cheese is soft, ripening proceeds, or
Due to the high temperature of the cheese, etc., even when the cheese is in a soft state, at the time of opening, the peeling property of the packaging material from the cheese cut surface is not sterilized, or a heat-sterilized type of a cut piece of cheese having good peelability. Individually packaged mold cheese packages can be manufactured. Further, since the packaging material is in close contact with the cut cheese surface, no mold grows on the cut cheese surface, and in the heat-sterilized type, the cheese does not melt from the cut surface and does not stain the inside of the container or the packaging material. In addition, since the package was opened by forming a release layer of a thin film with a gelling agent or a thickener solution between the cut cheese surface and the packaging material, a soft jelly-like or It becomes a paste-like layer to be destroyed, and this layer to be destroyed is surely destroyed, and the peeling of the packaging material from the cut surface of the cheese becomes extremely good, and the contents are easily taken out. 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 thickener stabilizer solution, the release agent has an improved affinity for the packaging material and spreadability, so that a thinner release layer can be formed. In addition, since the gelling agent, the thickening stabilizer and the emulsifier used are legally permitted to be used as food additives, even if fragments of the layer to be destroyed adhere to the cheese cut surface or the like,
Since it can be eaten as it is, it has the effect of saving labor. In addition, since the release layer is formed as a thin film, the amount of the release agent used can be extremely small, and there is no problem of adverse effects on safety and hygiene and flavor.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Susumu Ota 1-21-3, Sakaecho, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Inside Central Research Laboratories (72) Koji Iwata 2-3-6 Kyobashi, Chuo-ku, Tokyo Meiji Dairies F term in the stock company (reference) 3E035 AA18 BB10 BC01 BC02 BC03 4B001 AC44 BC99 DC01 EC99

Claims (15)

[Claims] 1. A method for packaging unripened cut pieces of surface-aged soft cheese by mold, wherein the packaging material is made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper and aluminum foil, or a combination thereof. A soft jelly-like or paste-like thin film release layer is formed with a gelling agent or a thickening agent solution on the cheese contact surface or the entire contact surface side of the packaging material having a plurality of layers. Packaged in close contact with the cut surface, when opening the package, the release layer of the thin film breaks as a layer to be destroyed, and cheese cut surface,
A method for producing a cheese package, wherein the cheese package is easily peeled off from the packaging material. 2. A packaging material made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper, and aluminum foil, or a combination thereof, for packaging of unripened cut pieces of soft-surface-ripened soft cheese by mold. A packaging layer consisting of a plurality of layers, on the cheese contact surface or the entire contact surface side, a thin film release layer is formed by applying a gelling agent or a thickening agent solution, and the release layer is dried to form a cheese. Packed in close contact with the cut surface, the dried thin film release layer swells with moisture absorbed from the cheese cut surface, becomes a soft jelly-like or paste-like, and when the package is opened, the thin film release layer is A method for producing a cheese package, wherein the cheese package is broken as a layer to be destroyed, thereby facilitating separation between the cut surface of the cheese and the packaging material. 3. A package for cutting unripened pieces of surface-ripened soft cheese with mold and coating the cut surface of the cheese with a release layer of a soft jelly-like or paste-like thin film with a gelling agent or a thickener stabilizer. Formed, synthetic resin film, cellophane,
Plain paper, wrapping material made of any one layer of oil-resistant paper or aluminum foil, or wrapping material consisting of a plurality of layers combining these as appropriate, wrapped in close contact with the cut surface of the cheese, when opening the wrapping A method of manufacturing a cheese package, characterized in that the peeling layer of the thin film is broken as a layer to be destroyed, thereby facilitating peeling of the cheese cut surface from the packaging material. 4. Packaging of unripened cut pieces of surface-aged soft cheese with mold, a packaging material made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper or aluminum foil, or a combination of these. A soft jelly-like or paste-like thin film release layer is formed on the cheese contact surface or the entire contact surface side of the packaging material consisting of multiple layers with a gelling agent or a thickening stabilizer solution containing an emulsifier. Then, packaging is performed in close contact with the cut surface of the cheese, and when the package is opened, the release layer of the thin film is broken as a layer to be destroyed, and the peeling of the cheese cut surface and the packaging material is facilitated. A method for producing a cheese package, characterized in that: 5. Packaging of unripened cut pieces of surface-aged soft cheese with mold, wherein the packaging material is made of any one of synthetic resin film, cellophane, plain paper, oil-resistant paper and aluminum foil, or a combination of these. A thin film release layer is formed on the cheese contact surface or the entire contact surface side of the packaging material comprising a plurality of layers with a gelling agent or a thickening stabilizer solution containing an emulsifier, and the release layer is dried. do it,
Packaged in close contact with the cut surface of the cheese, the dried thin film release layer swells with the moisture absorbed from the cheese cut surface, becomes a soft jelly or paste, and when the package is opened, peeling of the thin film A method for producing a cheese package, wherein the layer is broken as a layer to be destroyed, and the cheese cut surface is easily separated from the packaging material. 6. The emulsifier comprises glycerin fatty acid ester,
Polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin, these may be used alone or in combination of two or more, gelling agent or The method for producing a cheese package according to any one of claims 1 to 5, wherein 0.1% to 1.0% is added to the thickening stabilizer solution. 7. The release layer of a thin film of a gelling agent solution or a thickening agent solution has a thickness of 0.5 to 0.5 when formed in a solution state.
2. The method according to claim 1, wherein the thickness of the release layer of the thin film is 0.1 to 10 microns when the release layer is dried.
The method for producing a cheese package according to any one of claims 1 to 6. 8. An agar as a gelling agent, comprising:
Gelatin, carrageenan, furcellane, pectin,
Sodium caseinate, gellan gum, curdlan, sodium alginate, glucomannan, whey and egg white, guar gum, locust bean gum, xanthan gum, tamarind gum, CMC (carboxymethylcellulose), MC (methylcellulose), propylene alginate Glycol ester, starch, psyllium seed gum, cod gum, gum arabic,
The method for producing a cheese package according to any one of claims 1 to 7, wherein pullulan and hyaluronic acid are used, and one or more of these are appropriately combined and formed. 9. The release layer of the thin film is made of carrageenan, furcellulan, pectin, gellan gum and sodium alginate which form a gel in the presence of a monovalent or polyvalent metal ion as a gelling agent. The method for producing a cheese package according to any one of claims 1 to 8, wherein the seeds or two or more kinds are appropriately combined and adhered. 10. The method according to claim 1, wherein the release layer of the thin film is formed by applying one of coating, spraying and dipping, or by appropriately combining two or more of these methods. 9. The method for producing a cheese package according to any one of items 8 to 8. 11. A synthetic resin film comprising a single layer of nylon, polyethylene, polyethylene terephthalate, polypropylene, polyvinylidene chloride, polyvinyl alcohol, polystyrene, ethylene vinyl alcohol copolymer, ethylene vinyl acetate copolymer, ionomer, nitrocellulose. The method for producing a cheese package according to any one of claims 1 to 10, comprising a plurality of layers appropriately combined with each other. 12. The method for producing a cheese package according to claim 1, wherein the cheese pieces are packaged and then sterilized or heat-sterilized. 13. The method for producing a cheese package according to claim 1, wherein the surface-aged soft cheese by mold is Camembert or Brie. 14. A cheese package produced by the production method according to claim 1. 15. The method according to claim 1, wherein a predetermined number of the cheese packages manufactured by the manufacturing method according to any one of claims 1 to 13 is used.
A cheese package, wherein the cheese package is collected and arranged in one container to form a package of cheese packages.