CN105722400A

CN105722400A - Method for producing dried cheese

Info

Publication number: CN105722400A
Application number: CN201480054265.8A
Authority: CN
Inventors: 西野芳; 土馆恭子; 福井雅英; 小林正央
Original assignee: MEIJI SHOKUHIN KAISHA Ltd; Meiji Co Ltd
Current assignee: MEIJI SHOKUHIN KAISHA Ltd; Meiji Co Ltd
Priority date: 2013-10-03
Filing date: 2014-10-02
Publication date: 2016-06-29
Anticipated expiration: 2034-10-02
Also published as: CN105722400B; JP6873964B2; JP2019068820A; JPWO2015050231A1; WO2015050231A1; JP6521322B2; HK1225917A1

Abstract

Provided is a method for producing a dried cheese, said method including freeze-drying a cheese block immersed in an aqueous medium. The cheese block immersed in an aqueous medium is prepared by embedding the whole or a part of a cheese block in an aqueous medium or a material impregnated with an aqueous medium. This method can easily produce a dried cheese in which the original good quality of material cheese is kept and which is reconstitutable with hot water.

Description

The manufacture method of dry cheese

Present patent application is based on the Japanese patent application laid of first to file and is willing to 2013-208546 (applying date: on October 3rd, 2013) and CLAIM OF PRIORITY.Complete disclosure in this patent application formerly is by way of reference and as a part disclosed by the invention.

Technical field

The present invention relates to the manufacture method of new dry cheese.

Background technology

In recent years, in drink field of food, in order to provide food materials to be rich in diversified instant diet product, it is desirable to develop various dry foodstuff.

In food material, it is however generally that, cheese is with bulk material convection drying, therefore, it is difficult to restored by hot water, it is difficult to use as food materials such as instant diet product.Therefore, the various methods for manufacturing the dry cheese that can be restored by hot water are reported.

Patent documentation 1 reports the manufacture method of a kind of dry natural cheeses, as follows: in the cheese being combined with one or more raw material natural cheeses and obtain, to add water, it is mixed into raw material natural cheeses and water is mixed into overall uniform state but also not up to the degree of emulsified state, by its lyophilization.In the method for this patent documentation 1, it is required with the Homogeneous phase mixing operation of water.Additionally, in the method for patent documentation 1, as pre-treatment mixed uniformly with water, the operation pulverized by raw material natural cheeses with chipper etc. is required.

Additionally, patent documentation 2 reports the manufacture method of a kind of dry cheese, it is characterised in that, while adding fuse salt and water or stabilizer and water in raw material natural cheeses, add emulsifying agent, heat and stir, be cooled to, then freezing, further lyophilization.

In addition, patent documentation 3 reports that free fatty is few, brown stain is few and the manufacture method of sapid dry cheese, cheese is melted, add the emulsifying agent of below HLB4, keep 36 hours～60 hours at the temperature of 25 DEG C～45 DEG C, cheese is cooled down, freezing under 15 DEG C of temperature below, pulverize, then carry out flowing dry.

But, in the manufacture method of conventional dry cheese, it is necessary to substantial amounts of operation, therefore in commercial scale, the increase of equipment investment becomes problem.Additionally, in the manufacture method of conventional dry cheese, when the interpolation operation of the food additive headed by emulsifying agent, grinding and processing etc., the quality of cheese produces change sometimes.Therefore, it can be said that the method still requiring to manufacture dry cheese that make full use of the original better quality of cheese material, that can be restored by hot water simply.

At first technical literature

Patent documentation

Patent documentation 1: Japanese Laid-Open Patent Publication 61-135542 publication

Patent documentation 2: Japanese Unexamined Patent Publication 2004-290087 publication

Patent documentation 3: Japanese Unexamined Patent Publication 09-065827 publication

Summary of the invention

It is an object of the invention to, manufacture dry cheese that make full use of the original better quality of cheese material, that can be restored by hot water simply.

The present inventor etc. now by all or part of of cheese to be immersed in the direct lyophilization of state in aqueous medium etc., it was found that make full use of the better quality that cheese material is original, it is possible to manufacture the dry cheese that can be restored by hot water simply.The present invention is based on these opinions and forms.

According to the present invention, it is provided that invention below.

(1) manufacture method of a kind of dry cheese, the method comprises the aqueous medium of cheese block is impregnated the cryodesiccated step of thing, and the aqueous medium dipping thing of described cheese block is to be embedded in all or part of of cheese block to be formed in aqueous medium or aqueous medium impregnating material.

(2) according to the method described in (1), dry cheese can be restored by hot water.

(3) according to the manufacture method described in (1) or (2), cheese block is natural cheeses.

(4) according to the manufacture method according to any one of (1)～(3), natural cheeses is fresh type cheese, semi-rigid type cheese, hard type cheese or its mixture.

(5) according to the manufacture method according to any one of (1)～(4), natural cheeses is chosen from least one cheese in horse Soviet Union lira, Hao Da and Qie Da.

(6) according to the manufacture method according to any one of (1)～(5), the aqueous medium at cheese block impregnates in thing, and more than the 1/10 of the surface area of described cheese block is embedded in aqueous medium or aqueous medium impregnating material.

(7) according to the manufacture method described in (6), the aqueous medium at described cheese block impregnates in thing, and more than half of the surface area of described cheese block is embedded in aqueous medium or aqueous medium impregnating material.

(8) according to the manufacture method according to any one of (1)～(7), the specific surface area of cheese block is 0.2～3mm^-1。

(9) according to the manufacture method according to any one of (1)～(8), the moisture of cheese block is 47～65 mass %.

(10) according to the manufacture method according to any one of (1)～(9), aqueous medium is water or aqueous solution.

(11) according to the manufacture method according to any one of (1)～(10), aqueous solution comprises starch, Saccharum Sinensis Roxb., aminoacid or Sal and forms as solute.

(12) according to the manufacture method according to any one of (1)～(11), the solute concentration in aqueous medium is less than 10 mass %.

(13) according to the manufacture method according to any one of (1)～(12), the baking temperature in lyophilization is 10～60 DEG C.

(14) according to the manufacture method according to any one of (1)～(13), the cryogenic temperature in lyophilization is-40 DEG C～-8 DEG C.

(15) a kind of dry cheese, is obtained by the manufacture method described in (1)～(14).

(16) a kind of instant diet product, are containing the dry cheese described in (15) or the instant diet product that it can be used as raw material.

(17) according to the dry cheese described in (15), there is the structure shown in Fig. 2 and can be restored by hot water.

In accordance with the invention it is possible to manufacture dry cheese that make full use of the original better quality of cheese material, that can be restored by hot water simply.Additionally, according to the present invention, by regulating shape or the size of the cheese block as raw material, it is possible to manufacture the dry cheese of desired shape or size simply.Additionally, the present invention is advantageous for play the dry cheese of good stringiness when providing and being restored by hot water in.Additionally, the present invention need not use the food additive such as emulsifying agent, it is advantageous in reproducing the original mouthfeel of cheese or taste well.Additionally, the present invention is not necessarily to, by operation broken for raw material cheese, be advantageous in giving the crush resistance that dry cheese is good.

Accompanying drawing explanation

Fig. 1 is the photo of the dry cheese obtained by the direct lyophilization of aluminum dish by the amidin dipping thing of storage cheese.

Fig. 2 is the electron micrograph on the dry cheese surface of the present invention.

Fig. 3 is using the broken cheese photo as the dry cheese (comparative example 17) of raw material.

Fig. 4 is the photo of the dry cheese (embodiment 1) obtained by the amidin of cheese is impregnated thing lyophilization.

The specific description of invention

The manufacture method of dry cheese

One of feature of manufacture method of dry cheese of the present invention is in that, the aqueous medium of cheese block being impregnated thing and carries out lyophilization, the aqueous medium dipping thing of described cheese block is to be embedded in all or part of of cheese block to be formed in aqueous medium or aqueous medium impregnating material.Being placed in, by hard all or part of by cheese block, the state embedded with aqueous medium etc. and carry out lyophilization, can obtain the dry cheese that can be restored by hot water that quality is good, this is the unexpected fact.

In the manufacture method of the present invention, first, all or part of aqueous medium being embedded in aqueous medium or aqueous medium impregnating material the cheese block obtained preparing to make cheese block impregnates thing.

Cheese block

The cheese block of the present invention can be any one in natural cheeses or reproduced cheese (processcheese), but the hot water restoration good in order to give dry cheese, it is preferable that natural cheeses.

Additionally, as natural cheeses, it is preferred to fresh type cheese, semi-rigid type cheese, hard type cheese or its mixture, more preferably fresh type cheese or semi-rigid type cheese, more preferably fresh type cheese.

In addition, to the kind of natural cheeses without particular limitation of, but be preferably horse Soviet Union's lira (Mozzarella), person of outstanding talent reaches (Gouda), Qie Da (Cheddar), La Keleite (Raclette), butter (Cream), cottage cheese (Cottage), Maas card Peng (Mascarpone), rice Moret (Mimolette), Pa Masen (ParmigianoReggiano) etc., in order to give good hot water restoration and stringiness, more preferably horse Soviet Union lira, Hao Da or cut reaches.

Additionally, to the moisture of cheese block without particular limitation of, but in order to give good hot water restoration and stringiness, it is preferable that moisture is high.Specifically, the lower limit of the moisture of cheese block is preferably 47 mass %, more preferably 49 mass %, more preferably 50 mass %, it is particularly preferred to be 52 mass %.If the moisture of cheese block is high, then can give good hot water restoration and stringiness.For the higher limit of the moisture of cheese block, if it is considered that the cryodesiccated efficiency in the manufacture method of the dry cheese of the present invention, then it is preferably 65 mass %, it is more preferably 63 mass %, more preferably 62 mass %, more preferably 61 mass %, it is particularly preferred to be 60 mass %.The moisture of cheese block is preferably 47～65 mass %, more preferably 49～65 mass %, more preferably 50～63 mass %, it is particularly preferred to be 52～63 mass %.

To the adjustment method of the moisture of cheese block without particular limitation of, for instance, it is possible to use the commercially available product of desired moisture, it is possible to so that commercially available product dipping regulates moisture in an aqueous medium.

Additionally, for the moisture of cheese block, for instance, it is possible to measured by known methods such as dry weight methods (weight drying front and back cheese block from reduced vacuum reduces the method calculating moisture).

Additionally, cheese block can directly use commercially available product, it is possible to use raw material cheese is processed by known cutting utensil etc., thus being configured to desired shape or size.To the shape of cheese block without particular limitation of, for instance, it is possible to be configured to that there is approximating square, approximate rectangle, sub-circular or the block in almost fan face, approximate spheres or near cubic.

To the specific surface area of cheese block without particular limitation of, but if it is considered that reproduce the original mouthfeel of cheese and volume sense when being restored by dry cheese hot water, then the lower limit of concrete specific surface area is preferably 0.2mm^-1, more preferably 0.3mm^-1, more preferably 0.5mm^-1.Additionally, if it is considered that give good hot water restoration and stringiness, then the higher limit of the specific surface area of cheese block is preferably 3mm^-1, more preferably 2mm^-1, more preferably 1.5mm^-1.The specific surface area of cheese block is preferably 0.2～3mm^-1, more preferably 0.3～2mm^-1, more preferably 0.3～1.5mm^-1。

Additionally, the specific surface area of cheese block is the surface area of unit volume, it is possible to calculated by below formula.

Specific surface area (the mm of cheese block^-1Surface area (the mm of)=cheese block²Volume (the mm of)/cheese block³)

Aqueous medium

In the manufacture method of the present invention, if aqueous medium can manufacture the dry cheese that can be restored by hot water just without particular limitation of, but be preferably water or aqueous solution.

Additionally, when aqueous medium comprises solute, to the kind of solute without particular limitation of, but be preferably water-soluble substances, more preferably starch, Saccharum Sinensis Roxb., aminoacid or Sal, more preferably starch, Saccharum Sinensis Roxb. or Sal.

Additionally, when aqueous medium comprises solute, if solute concentration can manufacture the dry cheese that can be restored by hot water just without particular limitation of, but be preferably less than 10 mass %.Specifically, the lower limit of the solute concentration of aqueous medium is more preferably 0.1 mass %, more preferably 0.5 mass %.If aqueous medium comprises solute, then can pass through this solute and give dry cheese flavor.Additionally, the higher limit of the solute concentration for aqueous medium, if it is considered that keep the local flavor as cheese, then it is preferably 5 mass %, more preferably 4 mass %, more preferably 2.5 mass %.The solute concentration of aqueous medium is preferably 0.1～5 mass %, more preferably 0.1～4 mass %, more preferably 0.5～4 mass %.Consider from stably manufacturing the dry cheese that can be restored by hot water, it is particularly preferred to make solute concentration less than 10 mass %.

Aqueous medium impregnating material

Additionally, in the manufacture method of the present invention, in order to embed cheese block, except aqueous medium, it is possible to use aqueous medium impregnating material.

As aqueous medium impregnating material, if infiltrate aqueous medium as above just without particular limitation of, but be preferably fibrous material, more preferably absorbent cotton or non-woven fabrics, more preferably absorbent cotton.

In addition, aqueous medium impregnating material is contained to the amount of aqueous medium, if can manufacture the dry cheese that can be restored by hot water just without particular limitation of, for instance, when cheese block is 25g, it is possible to the aqueous medium in aqueous medium impregnating material is set as 50～70g.

Embedding treatment

Embedding for the cheese block in the present invention, as long as the freezing process in lyophilization makes cheese block surface all or part of (namely, the region, desired surface of cheese block) integrated with aqueous medium or aqueous medium impregnating material and be frozen, all or part of of i.e. cheese block surface is frozen with the state being fully contacted aqueous medium, just without particular limitation of, it is possible to undertaken by making all or part of dipping on cheese block surface in an aqueous medium or encasing by all or part of of cheese block surface with aqueous medium impregnating material.Here, " embedding " does not comprise the surface of cheese block and the temporary transient contact of aqueous medium (the surface coating of such as, 1 time～cheese block for several times).

In above-mentioned embedding treatment, to make cheese block dipping concrete method in an aqueous medium without particular limitation of, for instance, it is possible to make cheese block impregnate in an aqueous medium in the container (such as, aluminum dish etc.) can being accommodated in freezer dryer.In this impregnation process, it is possible to reinstall aqueous medium after loading cheese block to said vesse, it is also possible to be after assembled into cheese block loading aqueous medium, it is also possible to both be simultaneously charged in container.

Additionally, in above-mentioned impregnation process, to the dispersity of cheese block in container without particular limitation of, cheese block can uneven disperse in an aqueous medium, it is also possible to dispersed.

In addition, in above-mentioned embedding treatment, to the concrete method that cheese block aqueous medium impregnating material is encased without particular limitation of, for instance, contact the surface covering cheese block in the way of region, desired surface with aqueous medium impregnating material by aqueous medium impregnating material.

In addition, in above-mentioned embedding treatment, for embedding the ratio of the surface area of cheese block with aqueous medium or aqueous medium impregnating material, as long as can manufacture the dry cheese that can be restored by hot water just without particular limitation of, but it is preferably more than the 1/10 of the full surface area of cheese block, be more preferably more than 1/5, more preferably more than half, it is particularly preferred to for all.

Lyophilization

According to the present invention, the aqueous medium dipping thing lyophilization of the cheese block by embedding treatment as above being utilized to obtain, it is possible to obtain dry cheese.The photo of one example (kind of cheese: horse Soviet Union lira, the kind of aqueous medium: amidin, accommodating container: aluminum dish) of the dry cheese obtained by the lyophilization of the present invention is as shown in Figure 1.

To the freeze-drying method of the present invention without particular limitation of, it is possible to use the known freeze drying plant of the aqueous medium dipping thing that can receive cheese block is properly carried out.

To the cryogenic temperature of the freezing process in the lyophilization of the present invention without particular limitation of, but if it is considered that it is positively freezing with the state of cheese block and aqueous medium or the integration of aqueous medium impregnating material that the aqueous medium of cheese block impregnates thing, then the lower limit of cryogenic temperature is preferably-40 DEG C, it is more preferably-35 DEG C, more preferably-30 DEG C.Additionally, if it is considered that the efficiency of freezing process, then the higher limit of cryogenic temperature is preferably-8 DEG C, more preferably-15 DEG C, more preferably-20 DEG C.Cryogenic temperature is preferably-40～-8 DEG C, more preferably-35～-15 DEG C, more preferably-30～-20 DEG C.

To the baking temperature in the lyophilization of the present invention without particular limitation of, but if it is considered that the efficiency of lyophilization operation, then the lower limit of baking temperature is preferably 10 DEG C, more preferably 30 DEG C, more preferably 35 DEG C.Additionally, if it is considered that keep the local flavor as cheese, then the higher limit of baking temperature is preferably 60 DEG C, more preferably 55 DEG C, more preferably 50 DEG C, it is particularly preferred to be 45 DEG C.Baking temperature is preferably 10～60 DEG C, more preferably 30～55 DEG C, more preferably 35～50 DEG C.Here, such as, temperature of heating plate when the freeze drying plant used can be dried end by baking temperature is set as benchmark.

Dry cheese

Above-mentioned manufacture method according to the present invention, it is possible to stably obtain the dry cheese that can be restored by hot water that quality is good.

The dry cheese of the present invention is preferably provided with hot water restoration and stringiness.

Additionally, the dry cheese of the present invention can without emulsifying agent etc. in its manufacturing process, preferred in reproducing the original mouthfeel of cheese material or taste well.Additionally, for the dry cheese of the present invention, if it is considered that stable manufacture, then preferably there is crush resistance.

Level for " the hot water restoration " of the present invention, " stringiness ", " mouthfeel ", " taste " and " crush resistance ", for instance, it is possible to the method recorded by aftermentioned test example 1 is judged.Here, so-called " hot water restoration ", represent by injecting hot water or carrying out hot water and boil (being preferably short time hot water to boil), making the outward appearance etc. of dry cheese reset into the character of state of the cheese before lyophilization, namely absorb water restoration.So-called " can be restored by hot water ", represents that hot water restoration is excellent, for instance, represent can make dry cheese reset into lyophilization before the equal outward appearance of the state of cheese.Here, so-called " hot water restoration is excellent ", represent such as, in the hot water restoration of test example 1 described later is evaluated, there is the cheese of the metewand that scoring is more than 4.So-called " stringiness ", when expression is restored by hot water, cheese is stretched as the distinctive character of thread cheese.

The dry cheese of the present invention goes for the food materials etc. of diet product.The diet product that the dry cheese of the present invention is applied without particular limitation of, it is possible to be any one in common diet product or instant diet product, but be preferably instant diet product, more preferably the instant diet product that can be restored by hot water.As the concrete example of these diet product, without particular limitation of, soup, hand-pulled noodles, tea gruel, noodle soup, miso shiru, medicated porridge or its instant diet product can be enumerated.

Additionally, according to currently preferred mode, in the manufacture method of the dry cheese of the present invention,

Cheese block is natural cheeses or reproduced cheese, it is more preferably fresh type cheese, semi-rigid type cheese, hard type cheese or its mixture, more preferably fresh type cheese or semi-rigid type cheese, more preferably fresh type cheese, more preferably horse Soviet Union lira, person of outstanding talent reach, Qie Da, La Keleite, butter, cottage cheese, Maas card Peng, rice Moret or Pa Masen, more preferably horse Soviet Union lira, Hao Da or cut reaches

The moisture of cheese block is preferably 47～65 mass %, more preferably 49～65 mass %, more preferably 50～63 mass %, it is particularly preferred to be 52～63 mass %,

Being preferably shaped to of cheese block has approximating square, approximate rectangle, sub-circular or the block in almost fan face, approximate spheres or near cubic,

To the specific surface area of cheese block without particular limitation of, but be preferably 0.2～3mm^-1, more preferably 0.3～2mm^-1, more preferably 0.3～1.5mm^-1,

Aqueous medium is preferably water or aqueous solution,

When aqueous medium comprises solute, solute is preferably water-soluble substances, more preferably starch, Saccharum Sinensis Roxb., aminoacid or Sal, more preferably starch, Saccharum Sinensis Roxb. or Sal,

When aqueous medium comprises solute, solute concentration is preferably less than 10 mass %, more preferably 0.1～5 mass %, more preferably 0.1～4 mass %, it is particularly preferred to be 0.5～4 mass %,

Aqueous medium impregnating material is preferably fibrous material, more preferably absorbent cotton or non-woven fabrics, more preferably absorbent cotton,

The embedding of cheese block preferably by making all or part of dipping on cheese block surface in an aqueous medium or encase by all or part of of cheese block surface with aqueous medium impregnating material to carry out,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is preferably more than the 1/10 of the full surface area of cheese block, more preferably more than 1/5, more preferably more than half, it is particularly preferred to for all,

Cryogenic temperature in lyophilization is preferably-40～-8 DEG C, more preferably-35～-15 DEG C, more preferably-30～-20 DEG C,

Baking temperature in lyophilization is preferably 10～60 DEG C, more preferably 30～55 DEG C, more preferably 35～50 DEG C,

The diet product of the dry cheese of application are preferably instant diet product, more preferably can be restored instant diet product by hot water, more preferably soup, hand-pulled noodles, tea gruel, noodle soup, miso shiru, medicated porridge or its instant diet product.

According to currently preferred mode, it is provided that the manufacture method of a kind of dry cheese, in the manufacture method of the dry cheese of the present invention,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass %,

The embedding of cheese block is undertaken by making all or part of dipping on cheese block surface in an aqueous medium or encasing by all or part of of cheese block surface with aqueous medium impregnating material,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is more than the 1/10 of the full surface area of cheese block,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass %,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is more than the 1/5 of the full surface area of cheese block.

According to the preferred mode of the present invention, it is provided that the manufacture method of a kind of dry cheese, in the manufacture method of the dry cheese of the present invention,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass %,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is more than half of the full surface area of cheese block.

According to the present invention it is preferred that mode, it is provided that the manufacture method of a kind of dry cheese, in the manufacture method of the dry cheese of the present invention,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass %,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is the whole of the full surface area of cheese block.

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 49～65 mass %,

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material is more than the 1/10 of the full surface area of cheese block.

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 49～65 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 49～65 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 49～65 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 50～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 50～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 50～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 50～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 52～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 52～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 52～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 52～63 mass %,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass % (being more preferably 49～65 mass %, more preferably 50～63 mass %, it is particularly preferred to be 52～63 mass %),

The ratio of the surface area of the cheese block embedded with aqueous medium or aqueous medium impregnating material be the full surface area of cheese block more than 1/10 (be more preferably more than 1/5, more preferably more than half, it is particularly preferred to be whole).

Cheese block is natural cheeses or reproduced cheese,

Aqueous medium is preferably water or aqueous solution,

When aqueous medium comprises solute, solute is water-soluble substances (being more preferably starch, Saccharum Sinensis Roxb., aminoacid or Sal, more preferably starch, Saccharum Sinensis Roxb. or Sal),

Cheese block is natural cheeses or reproduced cheese,

Aqueous medium is preferably water or aqueous solution,

When aqueous medium comprises solute, solute concentration less than 10 mass % (being more preferably 0.1～5 mass %, more preferably 0.1～4 mass %, it is particularly preferred to be 0.5～4 mass %),

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block be 47～65 mass % (being more preferably 49～65 mass %, more preferably 50～63 mass %, it is particularly preferred to be 52～63 mass %),

The specific surface area of cheese block is 0.2～3mm^-1, (it is more preferably 0.3～2mm^-1, more preferably 0.3～1.5mm^-1),

Aqueous medium is preferably water or aqueous solution,

Cheese block is natural cheeses or reproduced cheese,

Aqueous medium is preferably water or aqueous solution,

Aqueous medium impregnating material is fibrous material (being more preferably absorbent cotton or non-woven fabrics, more preferably absorbent cotton),

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 47～65 mass %,

The specific surface area of cheese block is 0.2～3mm^-1,

Aqueous medium is water or aqueous solution,

When aqueous medium comprises solute, solute is starch, Saccharum Sinensis Roxb., aminoacid or Sal,

When aqueous medium comprises solute, solute concentration less than 10 mass %,

Aqueous medium impregnating material is fibrous material,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 49～65 mass %,

The specific surface area of cheese block is 0.2～3mm^-1,

Aqueous medium is water or aqueous solution,

When aqueous medium comprises solute, solute concentration is 0.1～5 mass %,

Aqueous medium impregnating material is fibrous material,

Cheese block is natural cheeses or reproduced cheese,

The moisture of cheese block is 50～63 mass %,

The specific surface area of cheese block is 0.3～2mm^-1,

Aqueous medium is water or aqueous solution,

When aqueous medium comprises solute, solute concentration is 0.1～4 mass %,

Aqueous medium impregnating material is absorbent cotton or non-woven fabrics,

Cheese block is natural cheeses,

The moisture of cheese block is 52～63 mass %,

The specific surface area of cheese block is 0.3～1.5mm^-1,

Aqueous medium is water or aqueous solution,

When aqueous medium comprises solute, solute is starch, Saccharum Sinensis Roxb. or Sal,

When aqueous medium comprises solute, solute concentration is 0.5～4 mass %,

Aqueous medium impregnating material is absorbent cotton,

Additionally, according to the present invention it is preferred that mode, it is provided that the manufacture method of a kind of dry cheese, in the manufacture method of the dry cheese of the present invention,

Cheese block is that horse Soviet Union lira, Hao Da or cut reaches,

The moisture of cheese block is 52～63 mass %,

The shape of cheese block is to have approximating square, approximate rectangle, sub-circular or the block in almost fan face, approximate spheres or near cubic,

The specific surface area of cheese block is 0.3～1.5mm^-1,

Aqueous medium is water or aqueous solution,

When aqueous medium comprises solute, solute concentration is 0.5～4 mass %,

Aqueous medium impregnating material is absorbent cotton,

Embodiment

Hereinafter, further illustrate the present invention by embodiment, but the present invention is not limited by these embodiments.

Test example 1: the research relevant to the degree of depth of aqueous medium

1-1: the manufacture of test specimen

Embodiment 1～3

The amidin of 1 mass % is injected in aluminum dish (vertical: 18cm, horizontal: 32cm, the degree of depth: 3.5cm).Then, in this aluminum dish, place approximate columned cheese block (kind: horse Soviet Union lira, thickness: 8mm, diameter: about 60mm, moisture: 55 mass %, specific surface area: about 0.3mm^-1), make cheese block be immersed in amidin, thus obtaining the dipping thing of cheese block.Here, about the degree of depth of the amidin in aluminum dish, the overall degree of depth being set as the surface area of dipping cheese block in embodiment 1, the degree of depth being set as the half of the surface area of dipping cheese block in example 2, the degree of depth (1/5 dipping of the surface area of the cheese block degree of depth in aqueous) that is set as bottom only dipping cheese block in embodiment 3.

Then, the aluminum dish directly freezing (cryogenic temperature :-25 DEG C) of the state of the dipping thing of cheese block will have been received, (baking temperature: the temperature of dry hot plate when terminating in freeze drying plant: 35 DEG C) it is dried, it is thus achieved that dry cheese when 0.2Torr.Before lyophilization operation in lyophilization, namely the dipping thing of the cheese block after freezing process is cheese block and amidin by the freezing and dipping thing of integration (cooling time: about 12～15 hours).It is believed that amidin also comprises the leachable from cheese block.

Comparative example 1

In approximate columned cheese block (kind: horse Soviet Union lira, thickness: 8mm, diameter: about 60mm, moisture: 55 mass %) surface be coated with the amidin 1,2 times of 1 mass %, lyophilization is carried out, it is thus achieved that dry cheese same with embodiment 1～3 when.

1-2: the sensory evaluation of test specimen

Hot water restoration is evaluated

The test specimen (dry cheese) obtained by 1-1 is put in 500ml beaker, injects the hot water 200ml of 98 DEG C, stand 30 seconds.Then, from hot water, provoke test specimen with spatula, according to following benchmark, carry out the evaluation about hot water restoration.

[metewand of hot water restoration]

5: good (after being restored by hot water, become with lyophilization before the equal outward appearance of the state of cheese)

4: substantially good (after being restored by hot water, become with lyophilization before the substantially equal outward appearance of the state of cheese)

3: somewhat restored a bit (somewhat restored a bit by hot water, but the state of the cheese before outward appearance and lyophilization is significantly different)

2: restore almost without by hot water.

1: restore entirely without by hot water.

Stringiness is evaluated

In hot water restoration is evaluated, make the test specimen provoked from hot water stand 10 seconds in the position of the vertical direction 50cm from the liquid level of 500ml beaker, according to following benchmark, carry out the evaluation about stringiness.

[metewand of stringiness]

5: good (wire drawing is to the bottom surface of beaker)

4: substantially good (wire drawing to the liquid level of beaker)

3: somewhat wire drawing (wire drawing, but do not arrive the liquid level of beaker)

2: substantially non-wire drawing

1: completely non-wire drawing

The repeatability evaluation of mouthfeel and taste

About mouthfeel and the taste of the test specimen obtained in evaluating in hot water restoration, by 5 people groups, carry out the sensory evaluation relevant with taste with mouthfeel (such as, flexibility, elastic sensation, tooth sense of touch, tongue sense of touch etc.).

The comparative control of mouthfeel and taste is to put in 500ml beaker by not carrying out the not dry cheese that embedding treatment and lyophilization process, and injects the hot water 200ml of 98 DEG C, stands 30 seconds and the sample (hereinafter referred to as " not drying cheese ") that obtains.

[metewand of mouthfeel]

5: mouthfeel and not dry cheese are entirely without change

4: mouthfeel is substantially equal with not dry cheese

3: part and different parts that mouthfeel is substantially equal from undried cheese are mixed

2: mouthfeel is different to a great extent from not dry cheese

1: mouthfeel is entirely different with not dry cheese

[metewand of taste]

5: taste and not dry cheese are entirely without change

4: taste is substantially equal with not dry cheese

3: part and different parts that taste is substantially equal from undried cheese are mixed

2: taste is different to a great extent from not dry cheese

1: taste is entirely different with not dry cheese

The crush resistance evaluation of dry cheese

Test specimen (dry cheese) during hot water restoration is evaluated from as the aluminum dish of dry container put into 500ml beaker time, about the degree of cheese generation fragment and micropowder, by 5 people groups, be evaluated according to following benchmark.

[metewand of crush resistance]

5: do not produce fragment and micropowder completely

4: substantially do not produce fragment and micropowder

3: although creating fragment and micropowder, but more than half of cheese form is kept

2: produce fragment and micropowder, more than half avalanche of cheese form

1: become the mixture of fragment and micropowder

Evaluation result is shown in table 1.

Table 1

	Embodiment 1	Embodiment 2	Embodiment 3	Comparative example 1
					The presence or absence of aqueous medium	Have	Have	Have	Have
The kind of aqueous medium	Starch fluid	Starch fluid	Starch fluid	Starch fluid
					The concentration (quality %) of aqueous medium	1	1	1	1
The degree of depth of aqueous medium	Full dipping	Half impregnates	Bottom dipping	Surface is coated with
					Hot water restoration	5	5	4	1
Stringiness	5	5	4	1
					The repeatability of mouthfeel	5	5	4	1
The repeatability of taste	5	5	5	2
					Crush resistance	5	5	5	1

As shown in table 1, for the project of any one, embodiment 1～3 compares scoring height with comparative example 1.Wherein, for making more than half dipping embodiment 1 and 2 in an aqueous medium on cheese surface, it is thus identified that result good especially.

Test example 2: the research relevant to the presence or absence of aqueous medium, baking temperature and adiabator

2-1: the manufacture of test specimen

Empty aluminum dish (vertical: 18cm, horizontal: 32cm, the degree of depth: 3.5cm) is placed approximate columned cheese (kind: horse Soviet Union lira, thickness: 8mm, diameter: about 60mm, moisture: 55 mass %).Then, according to following condition by the sample lyophilization of comparative example 2～7.

Comparative example 2

When without aqueous medium, the sample obtained by 2-1 is made to carry out lyophilization same with test example 1 when, it is thus achieved that dry cheese.

Comparative example 3

Between the sample obtained by 2-1 and aluminum dish, insert a vinyl disc (plastics pallet) as adiabator, in addition, same with comparative example 2 when, carry out lyophilization, it is thus achieved that dry cheese.

Comparative example 4

Between the sample obtained by 2-1 and aluminum dish, insert two vinyl discs as adiabator, in addition, same with comparative example 2 when, carry out lyophilization, it is thus achieved that dry cheese.

Comparative example 5

Between the sample obtained by 2-1 and aluminum dish, insert dry absorbent cotton as adiabator, in addition, same with comparative example 2 when, carry out lyophilization, it is thus achieved that dry cheese.

Comparative example 6

Insert the solid (starch concentration: 1 weight % of freezing starch fluid as adiabator between the sample obtained by 2-1 and aluminum dish, thickness: 8mm, diameter: about 60mm), in addition, lyophilization is carried out, it is thus achieved that dry cheese same with comparative example 2 when.

Comparative example 7

The temperature of hot plate when being terminated by the sample drying obtained by 2-1 is set as 10 DEG C, in addition, carries out lyophilization same with comparative example 2 when, it is thus achieved that dry cheese.

2-2: the sensory evaluation of test specimen

About the dry cheese of comparative example 2～7, for hot water restoration and stringiness, carry out sensory evaluation similarly to Example 1.

Evaluation result is shown in table 2.

Table 2

As shown in table 2, do not impregnate when lyophilization in the state of cheese, no matter with or without adiabator, all can not obtain good result about hot water restoration and stringiness.

Test example 3: with the kind of aqueous medium and concentration dependent research (starch fluid) thereof

The concentration making amidin is 2 mass % (embodiment 4) or 4 mass % (embodiment 5), in addition, operate similarly to Example 1, modulate the test specimen of embodiment 4 and 5, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 3.

Table 3

	Embodiment 1	Embodiment 4	Embodiment 5
				The presence or absence of aqueous medium	Have	Have	Have
The kind of aqueous medium	Starch fluid	Starch fluid	Starch fluid
				The concentration (quality %) of aqueous medium	1	2	4
The degree of depth of aqueous medium	Full dipping	Full dipping	Full dipping
				Hot water restoration	5	5	5
Stringiness	5	5	5
				The repeatability of mouthfeel	5	5	5
The repeatability of taste	5	5	5

As shown in table 3, when the aqueous medium used when the starch fluid of use 1～4 mass % is as dipping, the project of any one all obtains good result.

Test example 4: with the kind of aqueous medium and concentration dependent research (saline solution) thereof

The saline solution using 1～5 mass % (0.1 mass %: embodiment 6,0.5 mass %: embodiment 7,1 mass %: embodiment 8,2.5 mass %: embodiment 9,4 mass %: embodiment 10 and 5 mass %: embodiment 11) replaces amidin, in addition, operate similarly to Example 1, modulate the test specimen of embodiment 6～11, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, mouthfeel repeatability).

Evaluation result is shown in table 4.

Table 4

When the aqueous medium used when the saline solution of use 1～5 mass % is as dipping, the project of any one all obtains good result.

Test example 5: with the kind of aqueous medium and concentration dependent research (Saccharum Sinensis Roxb. water and water) thereof

The Saccharum Sinensis Roxb. water (embodiment 12) or the water (embodiment 13) that use 1 mass % replace amidin, in addition, operate similarly to Example 1, modulate the test specimen of embodiment 12 and 13, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, mouthfeel repeatability).

Evaluation result is shown in table 5.

Table 5

As shown in table 5, when the aqueous medium used when using the Saccharum Sinensis Roxb. water of 1 mass % or water as dipping, the project of any one all obtains good result.

Test example 6: the research of dipping method

Prepare two pieces of absorbent cottons (the infiltration amount of water: about 30g) being impregnated with water, use this absorbent cotton, by all surfaces with the approximate columned cheese of test example 1 formed objects from clipping up and down, it is thus achieved that the test specimen of the state that cheese is embedded in absorbent cotton.Then, the test specimen of gained is placed on aluminum dish (to indulge: 18cm, horizontal stroke: 32cm, the degree of depth: 3.5cm) on, direct lyophilization (cryogenic temperature :-25 DEG C, the temperature of hot plate during dry end: 35 DEG C), it is thus achieved that dry cheese (embodiment 14).For the dry cheese of gained, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 6.

Table 6

	Embodiment 1	Embodiment 14
			The presence or absence of aqueous medium	Have	Have
The kind of aqueous medium	Starch fluid	Water
			The concentration (quality %) of aqueous medium	1	-
Method	Full dipping	Cheese is embedded with the absorbent cotton being impregnated with water
			The presence or absence of adiabator	Nothing	There is (absorbent cotton)
Hot water restoration	5	5
			Stringiness	5	5
The repeatability of mouthfeel	5	5
			The repeatability of taste	5	5

As shown in table 6, when the test specimen of the state using cheese to be embedded in the absorbent cotton being impregnated with water, the project of any one all obtains good result.

Test example 7: the research relevant to the kind of cheese

Embodiment 15～19

Embodiment 15 uses person of outstanding talent reach, embodiment 16 use cut and reach, embodiment 17 use to use in La Keleite, embodiment 18 rice Moret, embodiment 19 use Pa Masen, in addition, test specimen is modulated in operation in the same manner as embodiment 1 (kind of cheese: horse Soviet Union lira), carries out sensory evaluation (project: the repeatability of hot water restoration, stringiness, the repeatability of mouthfeel and taste) in the same manner as test example 1.

Evaluation result is shown in table 7.

Table 7

As shown in table 7, about hot water restoration, all of cheese all obtains good result.Particularly horse Soviet Union lira, Hao Da and Qie Da, the whole projects about the repeatability of hot water restoration, stringiness, the repeatability of mouthfeel and taste all show good result.

Embodiment 20～23

Than that described above, in embodiment 20 (kind of cheese: butter), embodiment 21 (kind of cheese: cottage cheese (CottageCheese)), embodiment 22 (kind of cheese: Maas card Peng), embodiment 23 (kind of cheese: reproduced cheese), use different cheese as raw material further, in addition, operate similarly to Example 1, modulate test specimen, by the method evaluation hot water restoration same with test example 1.

As a result of which it is, the test specimen of any one all shows good hot water restoration (scoring 5).

Test example 8: the research relevant to cryogenic temperature and baking temperature

To make cryogenic temperature be-40～-8 DEG C, baking temperature (the dry temperature of hot plate when terminating) is 10～60 DEG C, in addition, operate similarly to Example 1, modulate test specimen (embodiment 24～37) carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 8-1 and table 8-2.

Table 8-1

Table 8-2

As shown in table 8-1 and table 8-2, to make cryogenic temperature be-40～-8 DEG C, baking temperature is 10～60 DEG C and carries out in cryodesiccated situation, under all temperature conditions, the project of any one all obtains good result.

Test example 9: the research relevant to the degree of depth of water

Use the starch that water replaces 1 mass %, in addition, same with test example 1 operate, modulate test specimen (embodiment 38～39 or comparative example 8), carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 9.

Table 9

	Embodiment 13	Embodiment 38	Embodiment 39	Comparative example 8
					The presence or absence of water	Have	Have	Have	Have
The degree of depth of water	Full dipping	Half impregnates	Bottom dipping	Surface is coated with
					Hot water restoration	5	5	4	1
Stringiness	5	5	4	1
					The repeatability of mouthfeel	5	5	4	1
The repeatability of taste	5	5	4	2

As shown in table 9, even if in the case of using water, making when lyophilization in the embodiment 13,38 and 39 of part dipping of cheese, about the project of any one, scoring is all high compared with comparative example 8.

Wherein, it is immersed in the embodiment 13 and 38 in water in more than half making cheese surface, it is thus identified that result good especially.

Test example 10: with the surface area (degree of depth of water) of the cheese embedded in an aqueous medium, freezing temperature Spend the research relevant with baking temperature

Set cryogenic temperature as-8 DEG C, baking temperature as 30 DEG C (embodiment 40～41 or comparative examples 9～10) or set cryogenic temperature as-25 DEG C, baking temperature is as 50 DEG C (embodiment 42～44 or comparative examples 11～12), in addition, test specimen (embodiment 40～44 or comparative example 9～12) is modulated in operation same with embodiment 1～3 or comparative example 1～2, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 10-1 and 10-2.

Table 10-1: cryogenic temperature-8 DEG C, baking temperature 30 DEG C

	Embodiment 30	Embodiment 40	Embodiment 41	Comparative example 9	Comparative example 10
						The presence or absence of aqueous medium	Have	Have	Have	Have	Nothing
The kind of aqueous medium	Starch fluid	Starch fluid	Starch fluid	Starch fluid	-
						The concentration (quality %) of aqueous medium	1	1	1	1	-
The degree of depth of aqueous medium	Full dipping	Half impregnates	Bottom dipping	Surface is coated with	-
						Cryogenic temperature (DEG C)	-8	-8	-8	-8	-8
Baking temperature (DEG C)	30	30	30	30	30
						Hot water restoration	5	5	4	1	1
Stringiness	5	5	4	1	1
						The repeatability of mouthfeel	5	5	4	1	1
The repeatability of taste	5	5	4	2	2

Table 10-2: cryogenic temperature-25 DEG C, baking temperature 50 DEG C

	Embodiment 42	Embodiment 43	Embodiment 44	Comparative example 11	Comparative example 12
						The presence or absence of aqueous medium	Have	Have	Have	Have	Nothing
The kind of aqueous medium	Starch fluid	Starch fluid	Starch fluid	Starch fluid	-
						The concentration (quality %) of aqueous medium	1	1	1	1	-
The degree of depth of aqueous medium	Full dipping	Half impregnates	Bottom dipping	Surface is coated with	-
						Cryogenic temperature (DEG C)	-25	-25	-25	-25	-25
Baking temperature (DEG C)	50	50	50	50	50
						Hot water restoration	5	5	4	1	1
Stringiness	5	5	4	1	1
						The repeatability of mouthfeel	5	5	4	1	1
The repeatability of taste	5	5	4	2	2

As shown in table 10-1 and table 10-2, in embodiment 30,40～44, about the project of any one, scoring is all high compared with comparative example 9～12.Wherein, in more than half the dipping embodiment 30,40,42 and 43 in an aqueous medium making cheese surface, it is thus identified that result good especially.

Test example 11: the research relevant to the moisture of cheese

As raw material, using moisture is 47% (embodiment 45), 49% (embodiment 46), 50% (embodiment 47), 52% (embodiment 48), 57% (embodiment 49), 60% (embodiment 50), 61% (embodiment 51), the cheese of 62% (embodiment 52) or 63% (embodiment 53), in addition, operate similarly to Example 1, modulate test specimen (embodiment 45～53), sensory evaluation (assessment item: hot water restoration is carried out in the same manner as test example 1, stringiness, the repeatability of mouthfeel, the repeatability of taste).

It addition, the moisture of cheese is regulated by following method.

Additionally, about the cheese block after the moisture adjustment of gained, measure the quality of cheese block before and after reduced vacuum dries, calculate moisture by below formula.

The moisture (quality %)=100 of cheese block × { reduced vacuum dry before the dried weight (g) of quality (g)-reduced vacuum }/reduced vacuum dry before quality (g)

[moisture control method]

The kind of cheese: horse Soviet Union's lira (moisture before adjustment: 45%)

The shape of cheese block: approximate circle column (thickness: 8mm, diameter: about 60mm)

Moisture adjusting condition: make cheese block mass-impregnation in the water of 8 DEG C, takes out after the stipulated time, it is thus achieved that the cheese block after moisture adjustment.

[assay method of moisture]

Cheese block after being regulated by the moisture of gained cuts near cubic (while being about 3mm) immediately, then quickly puts into reduced vacuum and dries with in container, is dried under reduced vacuum.

Degree of decompression: 0.2Torr

Baking temperature: 100 DEG C

Drying time: 2 hours

Evaluation result is shown in table 11.

Table 11

As shown in table 11, in embodiment 45～53, the project about any one all confirms good result.It is particularly in 50% above embodiments 47～53 in moisture, scoring height.

Test example 12: the research relevant to the specific surface area of cheese

Cheese block is cut into the shape (sub-circular: embodiment 54～58, have the block in almost fan face: embodiment 59～62, approximating square: embodiment 63～66, approximate rectangle: embodiment 67～72, approximate spheres: embodiment 73～74, near cubic: embodiment 75～76) of regulation, in addition, operate similarly to Example 1, modulate the test specimen of embodiment 54～76, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 12-1～12-4.

Table 12-1: circular slice

Table 12-2: sector-shaped slices

Table 12-3: quadrangle section

Table 12-4: quadrangle section and other shapes

As shown in table 12-1～table 12-4, in embodiment 54～76, the project about any one all confirms good result.Wherein, it is 0.3～1.5mm in specific surface area^-1Embodiment 54～57,59～72,74 and 76 in, it is thus identified that result good especially.

Even if additionally, be have approximating square, approximate rectangle, sub-circular or the block in almost fan face, approximate spheres or near cubic by the shape formable of cheese, the dry cheese of gained all confirms good result about the project of any one.

Test example 13: utilize the manufacture of the food of dry cheese

The cheese (embodiment 77～80) of 5.3g embodiment 1 or the dry cheese (comparative example 13～16) of comparative example 2 is added in commercially available soup, instant noodles, tea gruel or cup noodle soup, carry out hot water recovery with the hot water of 98 DEG C, carry out in the same manner as test example 1 sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, taste repeatability).

Evaluation result is shown in table 13.

Table 13

As shown in table 13, when the cheese of use embodiment 1 is as dry cheese, in all of food, the project of any one all obtains good result.On the other hand, when the cheese of use comparative example 2 is as dry cheese, good result is not obtained about hot water restoration and stringiness.

Test example 14: the observation of the apparent condition of dry cheese

Observe the apparent condition of the dry cheese obtained by embodiment 1 with scanning electron microscope (trade name: VE-9800, exabyte: Co., Ltd. キエ Application ス), take photo.

Result is as shown in Figure 2.

Test example 15: the sensory evaluation of dry cheese and the comparison of outward appearance

Comparative example 17 (manufacture with the dry cheese that broken cheese is raw material)

According to the record (embodiment 1) of patent documentation 1, by following method, it is thus achieved that the dry cheese being raw material with broken cheese.

Make person of outstanding talent reach cheese (crustless type) to grind by having the sieve in the hole that mesh is 3mm, modulate broken cheese.About the broken cheese of gained, same with test example 11 operate, determine moisture.Then, adding water and making moisture is 47%, immediately after by having the sieve in the hole that mesh is 1.5mm, broken cheese and water is mixed.

Then, this mixing cheese is accommodated in plastic container, then directly freezing (cryogenic temperature :-25 DEG C), it is dried (baking temperature: 50 DEG C) when 0.2Torr, it is thus achieved that dry cheese (comparative example 17).About the dry cheese of gained, carry out sensory evaluation (assessment item: hot water restoration, stringiness, the repeatability of mouthfeel, the repeatability of taste, crush resistance) in the same manner as test example 1.

The comparative result of sensory evaluation and outward appearance

Evaluation result is shown in table 14.

Table 14

	Embodiment 1	Comparative example 17
			Hot water restoration	5	5
Stringiness	5	3
			The repeatability of mouthfeel	5	4
The repeatability of taste	5	4
			Crush resistance	5	3

As shown in table 14, in stringiness, the repeatability of mouthfeel, the repeatability of taste and crush resistance, embodiment 1 is marked height compared with comparative example 17.

And then, for embodiment 1, when carrying out hot water and restoring, not only reproduce the mouthfeel that cheese material is original well, also reproduced the volume sense that cheese is original.On the other hand, for comparative example 17, owing to being also the form of aggregation of cheese slices after being restored by hot water, so there is no reproduce the volume sense that cheese is original.

Additionally, taken the photo of the dry cheese obtained by comparative example 17, result is as shown in Figure 3.Comparative example 17 shows the form of the aggregation of cheese slices.

On the other hand, having taken the photo of the dry cheese obtained by embodiment 1, result is as shown in Figure 4.Embodiment 1 maintains the outward appearance close with common cheese.

As indicated in the comparison of photo, two samples are significantly different in appearance.

Claims

1. the manufacture method of a dry cheese, the method comprises the aqueous medium of cheese block is impregnated the cryodesiccated step of thing, and the aqueous medium dipping thing of described cheese block is to be embedded in all or part of of cheese block to be formed in aqueous medium or aqueous medium impregnating material.

2. method according to claim 1, described dry cheese can be restored by hot water.

3. the manufacture method according to any one of claim 1 or 2, described cheese block is natural cheeses.

4. the manufacture method according to any one of claims 1 to 3, described natural cheeses is fresh type cheese, semi-rigid type cheese, hard type cheese or its mixture.

5. the manufacture method according to any one of Claims 1 to 4, described natural cheeses is chosen from least one cheese in horse Soviet Union lira, Hao Da and Qie Da.

6. the manufacture method according to any one of Claims 1 to 5, the aqueous medium at described cheese block impregnates in thing, and more than the 1/10 of the surface area of described cheese block is embedded in aqueous medium or aqueous medium impregnating material.

7. manufacture method according to claim 6, the aqueous medium at described cheese block impregnates in thing, and more than half of the surface area of described cheese block is embedded in aqueous medium or aqueous medium impregnating material.

8. the manufacture method according to any one of claim 1～7, the specific surface area of described cheese block is 0.2～3mm^-1。

9. the manufacture method according to any one of claim 1～8, the moisture of described cheese block is 47～65 mass %.

10. the manufacture method according to any one of claim 1～9, described aqueous medium is water or aqueous solution.

11. the manufacture method according to any one of claim 1～10, described aqueous medium comprises starch, Saccharum Sinensis Roxb., aminoacid or Sal and forms as solute.

12. the manufacture method according to any one of claim 1～11, the solute concentration in described aqueous medium is less than 10 mass %.

13. the manufacture method according to any one of claim 1～12, the baking temperature in described lyophilization is 10～60 DEG C.

14. the manufacture method according to any one of claim 1～13, the cryogenic temperature in described lyophilization is-40～-8 DEG C.

15. a dry cheese, it is obtained by the manufacture method described in claim 1～14.

16. instant diet product, it is containing the dry cheese described in claim 15 or the instant diet product that it can be used as raw material.

17. dry cheese according to claim 15, there is the surface texture shown in Fig. 2 and can be restored by hot water.