WHITE-VEINED MOLD-BASED CHEESE

• Main Authors: MIYAMOTO AYAKA, HONDA HIRONORI, KOIZUMI SHOICHI, KONNO KEI
• Format: Patent
• Language: English; Japanese
• Published: 08.04.2022
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide an unprecedented smoke-treated white-veined mold-based cheese and a method for producing the same in which, while maintaining the flavor and texture peculiar to white-veined mold-based cheese, flavor formation developed by smoke treatment, and suppression of internal structure outflow, and improvement of shape retention are imparted to white-veined mold-based cheese.SOLUTION: Provided is a white-veined mold-based cheese in which shelf life is improved and outflow of internal cheese during cutting is suppressed by performing smoke treatment by containing phenol in the surface portion of the white-veined mold-based cheese by 20 to 200 μg/g.SELECTED DRAWING: None 【課題】本発明は、白カビ系チーズに特有の風味や食感を維持しつつ、燻煙処理により発現する風味形成、および内部構造の流出抑制、および保形性向上を白カビ系チーズに付与することを解決課題とするもので、従来にない燻煙処理した白カビ系チーズとその製造方法を提供する。【解決手段】燻煙処理により、白カビ系チーズの表面部分にフェノール類を２０～２００μｇ/ｇ含有させることで保存性及び切断時のチーズ内部の流出を抑制した白カビ系チーズ。【選択図】なし