CN106604644A - Stuffed natural cheese and method for manufacturing same - Google Patents
Stuffed natural cheese and method for manufacturing same Download PDFInfo
- Publication number
- CN106604644A CN106604644A CN201580046223.4A CN201580046223A CN106604644A CN 106604644 A CN106604644 A CN 106604644A CN 201580046223 A CN201580046223 A CN 201580046223A CN 106604644 A CN106604644 A CN 106604644A
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- cheese
- natural cheeses
- faric
- outer layer
- elastic
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 338
- 238000000034 method Methods 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title abstract description 36
- 240000002129 Malva sylvestris Species 0.000 claims description 176
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 176
- 235000020185 raw untreated milk Nutrition 0.000 claims description 25
- 238000004898 kneading Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 7
- 206010053567 Coagulopathies Diseases 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 36
- 235000013336 milk Nutrition 0.000 description 21
- 239000008267 milk Substances 0.000 description 21
- 210000004080 milk Anatomy 0.000 description 21
- 238000010438 heat treatment Methods 0.000 description 18
- 235000014655 lactic acid Nutrition 0.000 description 18
- 239000004310 lactic acid Substances 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 16
- 239000002994 raw material Substances 0.000 description 15
- 239000006071 cream Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000014121 butter Nutrition 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 238000012545 processing Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 108090000746 Chymosin Proteins 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 229940080701 chymosin Drugs 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 4
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000010354 integration Effects 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000007937 eating Effects 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 235000020246 buffalo milk Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 235000021113 dry cheese Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000007943 implant Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Medicinal Preparation (AREA)
Abstract
Provided are stuffed natural cheese stuffed using elastic natural cheese as an outer layer, and a method for manufacturing the stuffed natural cheese. The elastic natural cheese is made into a stuffed product in a heated state, thereby making it possible to manufacture stuffed natural cheese in which the elastic natural cheese forms the outer layer. In the present invention, it is possible to quantitatively and continuously mass-produce the heretofore difficult-to-produce chewy stuffed cheese by using an ordinary stuffing machine or the like.
Description
Technical field
The present invention relates to faric type natural cheeses and its manufacture method.
Background technology
Natural cheeses start gradually to take root in Japanese market.Natural cheeses can be categorized as adult form according to ripe degree
Natural cheeses and non-adult form natural cheeses, adult form natural cheeses can enjoy the local flavor of the maturation of milk composition, non-maturation
Type natural cheeses can enjoy fresh newborn local flavor.In addition, natural cheeses can be categorized as ultrahard matter natural milk according to hardness
Cheese, hard natural cheeses, semi-rigid natural cheeses, soft natural cheeses.Consequently, it is possible to according to ripe degree (whetheing there is) and thing
, there are number of types of natural cheeses in the difference of rationality matter (mouthfeel).
As the edible scene of natural cheeses, it is in most cases directly edible.In this case, it is many in order to enjoy
The local flavor and mouthfeel of sample, will not be produced and be weary of due to dull local flavor and mouthfeel, in the industry of the outside eatings such as dining room, main flow
Way be various cheese are cut into slices respectively after be contained in plate, that is, provide sabot form cheese.On the other hand, general
It is in family, in order to enjoy various local flavor and mouthfeel, it has to buy various cheese, cut into slices respectively then a small amount of edible respectively, bear
The expense of load it is not low and also manage on to take very big time.
At this to documents below in the example of the product that can eat various cheese simultaneously be introduced.Japanese Utility Model
Log in No. 3091221 (patent documentation 1) and disclose a kind of egg shape cheese, two kinds of different cheese are configured to into core and bag
The double-decker for enclosing the outer layer portion of core is formed as egg shape.Specifically disclose using with low fat person of outstanding talent up to cheese as raw material
Reproduced cheese is as core and uses the cream cheese as natural cheeses as the cheese (embodiment 1 of the egg shape in outer layer portion
With 2), using containing a small amount of moisture and the reproduced cheese with robustness and resistance to heating property as outer layer portion and using cutting up to dry
Cheese, person of outstanding talent reach the hard system cheese of the yellow such as cheese as the cheese (embodiment 3) of the egg shape of core cheese, further disclose use
The stuffing-wrapping machine commercially sold makes the shape of egg.
Japanese Patent No. 2858809 (patent documentation 2) describes the manufacture method of compound cheese, it is characterised in that with
Two cheese grumeleuses constitute outer layer and core, extrude simultaneously and do not implement Overheating Treatment and ripe process at the temperature below room temperature
Cheese grumeleuse (claim 1) through eliminating water.Japanese Patent No. 3706806 (patent documentation 3) is described using pressure
While the temperature of the outsourcing layer of liquidation, (the 0046th section) is enclosed with firm because of heat to go out forming device adjustment
The food product (the 0011st and 0046 section etc.) of the surrounding layer of implant, using natural cheeses as surrounding layer (example 3).
Japanese Patent Laid 2002-515227 publication (patent documentation 4) describe make use of reproduced cheese can be from molten
Gluey state is converted to the creaming ability of gel state, the compound cheese product (the 0024th section) with reproduced cheese as shell.
Japanese Utility Model discloses flat 5-76292 publications (patent documentation 5) and discloses and cheese is formed as a bite size
It is spherical and produce white mould on the surface of cheese, the spherical white mould cheese of golf of a bite size for being formed as dimple shape.
As the core in the spherical white mould cheese of the golf, other kinds of cheese or filling can be put into.
Prior art literature
Patent documentation
Patent documentation 1：Japanese Utility Model logs in No. 3091221
Patent documentation 2：Japanese Patent No. 2858809
Patent documentation 3：Japanese Patent No. 3706806
Patent documentation 4：Japanese Patent Laid 2002-515227 publication
Patent documentation 5：Japanese Utility Model discloses flat 5-76292 publications
The content of the invention
Invent technical problem to be solved
System of the present inventors in the faric type cheese of the combination to various cheese and other food materials can be enjoyed
A new opinion has been obtained during being inquired into：Relative to the reproduced cheese used by the outer layer portion in patent documentation 1
Easily faric according to its characteristic with cream cheese, elasticity (retractility) natural cheeses such as horse Soviet Union lira are difficult to remaining good
Under bonding state, (outer layer is encased inside completely) is carried out faric with stuffing-wrapping machine.
On the other hand, there is the different type of various local flavors and mouthfeel, particularly mouthfeel and have uniqueness in natural cheeses
Chewy texture, by outer layer using elastic natural cheeses, internally (core) faric other natural cheeses, it may be desirable to obtain in outer layer
There is the mouthfeel of the uniqueness of chewy texture, if invention is it is believed that can solve the above problems, can just develop the uniqueness that do not had in the past
Faric type cheese, so as to research has been repeated.That is, it is an object of the invention to provide one kind uses elastic day in outer layer
So cheese carries out faric faric type natural cheeses and its manufacture method.
Solve the technical scheme adopted by technical problem
The present inventors to achieve these goals, are repeated research, are attentively inquired into, and obtain following
Knowledge is so as to completing the present invention：It is faric by carrying out to the elastic natural cheeses under heated condition, can produce using elasticity
Faric type natural cheeses of the natural cheeses as outer layer.
In addition, in the faric type natural cheeses and its manufacture method of the present invention, due to being made using elastic natural cheeses
For outer layer, can be quantitative with general stuffing-wrapping machine etc. and the outer layer being difficult in the past is continuously produced in a large number there is the faric type of chewy texture
Natural cheeses.
I.e. the present invention relates to herein below.
[1]
A kind of method manufactured to faric type natural cheeses, faric type natural cheeses are with elastic natural cheeses as outer layer
And carried out with inclusions it is faric, the method include following step：
Faric operation is carried out to the outer layer at 20～100 DEG C.
[2]
In the method described in [1], elastic natural cheeses that are quantitative to inclusions and continuously providing as outer layer enter
Row is faric.
[3]
In the method described in [1] or [2], as the elastic natural cheeses of outer layer, it is with milk-clotting ferment by raw milk
Carry out solidifying that the cheese grumeleuse for obtaining is modulated to be formed.
[4]
In the method described in [3], as the elastic natural cheeses of outer layer, it is to cheese in 50～100 DEG C of water
Grumeleuse carries out that kneading is modulated to be formed.
[5]
In the method described in [3] or [4], as the elastic natural cheeses of outer layer, it is that the pH value of cheese grumeleuse is adjusted
It is whole to be formed by 4～7 modulation.
[6]
In method in [1]～[5] described in any one, it is Paasche Ta Feila as the elastic natural cheeses of outer layer
Tower cheese.
[7]
In the method described in [6], Paasche tower filata cheese is fresh cheese.
[8]
A kind of faric type natural cheeses, the method system of the faric type natural cheeses by described in any one in [1]～[7]
Make and form.
[9]
In the faric type natural cheeses described in [8], it is food or pharmaceuticals to carry out faric inclusions.
[10]
In the faric type natural cheeses described in [8], carry out faric inclusions be with as the elastic natural of outer layer
The different cheese of cheese.
In addition, the form that the present invention can also be discussed further below.
[11]
A kind of manufacture method for using elastic natural cheeses as the faric type natural cheeses of outer layer, the spy of the manufacture method
Levy and be,
Elastic natural cheeses under heated condition are carried out faric.
[12]
Using elastic manufacture method of the natural cheeses as the faric type natural cheeses of outer layer described in [11], plus
Heat is referred to and is heated to 20～100 DEG C.
[13]
Using elastic manufacture method of the natural cheeses as the faric type natural cheeses of outer layer described in [11], plus
Heat refers to and is heated to 20～100 DEG C, quantitative and continuously provide faric faric to carry out.
[14]
Elastic natural cheeses are used as the faric type natural milk of outer layer described in any one in [11]～[13]
In the manufacture method of cheese, with stuffing-wrapping machine to it is faric carry out it is faric.
[15]
Elastic natural cheeses are used as the faric type natural milk of outer layer described in any one in [11]～[14]
In the manufacture method of cheese, elastic natural cheeses are that so that milk-clotting ferment is solidified raw material natural cheeses are adjusted with raw milk
System.
[16]
Using elastic manufacture method of the natural cheeses as the faric type natural cheeses of outer layer described in [15], bullet
Property natural cheeses are raw material natural cheeses to be modulated in 50～100 DEG C of water.
[17]
Using elastic manufacture method of the natural cheeses as the faric type natural cheeses of outer layer described in [16], bullet
The pH value of raw material natural cheeses is adjusted to 4～7 by property natural cheeses.
[18]
Elastic natural cheeses are used as the faric type natural milk of outer layer described in any one in [11]～[14]
In the manufacture method of cheese, elastic natural cheeses are Paasche tower filata cheese.
[19]
A kind of faric type natural cheeses, the use of the faric type natural cheeses by described in any one in [11]～[18]
Elastic natural cheeses are fabricated by as the manufacture method of the faric type natural cheeses of outer layer.
The effect of invention
The present invention is faric by carrying out to elastic natural cheeses at a predetermined temperature, can provide one kind and reality is difficult in the past
The existing faric type natural cheeses and its manufacture method that have chewy texture in outer layer with elastic natural cheeses as outer layer.
Specific embodiment
The present invention is described in detail below, but is not the restriction to the embodiments of the present invention.
The natural cheeses for having chewy texture that the elastic natural cheeses of the present invention will be extended as new year cake if referring to stretching,
It is meant to be than the more resilient natural cheeses of cream cheese, for example, can includes Paasche tower filata cheese (Ma Suli
Cheese, horseback cheese, SIKA is drawn not to prick cheese, POLO volt Lip river cheese, fibrillar cheese) etc., but it is not limited to this.In addition, this
Bright elastic natural cheeses are in its manufacture process in order to adjust local flavor (such as ripe local flavor etc.) and mouthfeel (such as butter
Mouthfeel of lubrication etc.), it is also possible to add nonelastic natural cheeses, this is also included within the elastic natural cheeses of the present invention.Additionally,
Paasche tower filata cheese is the cheese that there is Paasche tower filata operation in its manufacture process, and Paasche tower filata operation is
Refer under appropriate pH value while heat to cheese grumeleuse, carrying out rubbing straightening to there is no big block, carrying out
Kneading become lubrication until physical property with extending.
The elastic natural cheeses of the present invention are for example manufactured by the following method (modulate).That is, by raw milk with curdled milk
The milk-clotting ferments such as enzyme are solidified, and add lactic acid bacteria and acid flavoring (lactic acid etc.) etc., pH value is adjusted to 4～7 predetermined value, are arranged
Go out milk surum, obtain cheese grumeleuse.Then, the cheese grumeleuse that this obtains is used as into raw material natural cheeses, in 50～100 DEG C of water
Kneading is carried out to the raw material natural cheeses so as to elastic (retractility).
The raw milk of the present invention refers to the lactogenesis without sterilization, can be the beasts such as Lac Bovis seu Bubali, Lac caprae seu ovis, buffalo's milk, goat dairy breast.
And the composition of the raw milk of the present invention is adjustable.For example, using cream separator from without sterilization lactogenesis isolate
Thus skimmed milk and butter are mixed according to a variety of mixed proportions, can be adjusted butter oil by skimmed milk and butter
Content.In addition, mineral, vitamin, Lactose, lactoprotein, butter oil etc. are separated using known seperation film etc., by
These compositions are mixed by this according to mixed proportion, can adjust the content of these compositions.
In the present invention, the method that curdled milk is carried out to raw milk can use known method.For example can use to original
The method of the material breast addition milk-clotting ferment such as (mixing) Chymosin, the pH value of adjustment raw milk and then the method for heating, to raw milk
The method of addition lactic acid bacteria, the pH value that fermented to reduce raw milk with lactic acid bacteria are so as to allowing the method etc. of raw milk coagulation
Deng.And in the present invention, the pH value of method, adjustment raw milk to milk-clotting ferments such as raw milk addition (mixing) Chymosins is right
The method of post-heating, the method for adding lactic acid bacteria to raw milk, the pH value that fermented to reduce raw milk with lactic acid bacteria so as to
Method these methods of raw milk coagulation are allowed both to can be used alone, it is also possible to be used in combination.Additionally, in the present invention, to raw material
As long as breast carries out the lactic acid bacteria of lactic acid bacteria that the method for curdled milk used used in natural cheeses, can be arbitrary
Kind, for example, can include lactic acid bacteria known to Lactococcus, Streptococcus cremoriss, Lactobacillus Bulgaricus, streptococcus thermophiluss etc..
In the present invention, the method fermented with lactic acid bacteria can be adjusted to the pH value of raw material natural cheeses.This
In, as long as the lactic acid bacteria of the lactic acid bacteria used in natural cheeses of the present invention, can be arbitrary kind, for example can be with
Include lactic acid bacteria known to Lactococcus, Streptococcus cremoriss, Lactobacillus Bulgaricus, streptococcus thermophiluss etc..In addition, except with lactic acid bacteria
Beyond the method fermented, can be directly adding the pH value to raw material natural cheeses such as acid flavoring (lactic acid etc.) to raw milk
It is adjusted.And the raw material natural cheeses of the present invention are, for example, that pH value is 4～7, pH value is 4.2～6.8, pH value is 4.4～
6.7, pH value is 4.6～6.4, and pH value is 4.8～6.2, and pH value is 5～6.It is 4～7 to be now preferably pH value, more preferably pH
Value is 4.4～6.7, is 4.8～6.2 still more preferably for pH value, is 5～6 still more preferably for pH value.In addition, from calmly
Amount and from the viewpoint of being continuously manufactured by faric type natural cheeses, the present invention is preferably and especially adjusts the pH value of raw material natural cheeses
Whole is 5～6 degree, thus, it is possible to when using stuffing-wrapping machine cutting as the natural cheeses of outer layer, obtain good processing conditioning
Characteristic.
In the present invention, by heating kneading being carried out to raw material natural cheeses, can manufacture (modulate) elastic natural cheeses.
In the present invention, the method for heating kneading is carried out as to raw material natural cheeses, it is possible to use known method.Can for example make
With by cheese grumeleuse method of kneading in warm water or in hot water, by the method for cheese grumeleuse kneading in the atmosphere of water vapour
Etc..And, in the present invention, the temperature range that kneading is carried out to cheese grumeleuse etc. can be by 50 DEG C, 55 DEG C, 60 DEG C, 65
DEG C, 70 DEG C, 80 DEG C, and 84 DEG C in any one as lower limit, by 120 DEG C, 110 DEG C, 100 DEG C, 95 DEG C, 90 DEG C, 86 DEG C,
And any one in 85 DEG C is used as higher limit, such as 50～100 DEG C, 55～100 DEG C, 60～100 DEG C, 65～100 DEG C, 70～
100 DEG C, 70～95 DEG C, 70～85 DEG C etc..50～100 DEG C are preferably now, more preferably 60～95 DEG C, still more preferably
For 70～90 DEG C, it is still more preferably 80～90 DEG C, is still more preferably 84～86 DEG C.
In the present invention, by carrying out kneading to cheese grumeleuse etc., become in flexible mouthfeel, that is, the present invention
Elastic natural cheeses.In the present invention, the condition heating that natural cheeses can be predetermined when actual faric, as needed to milk
Cheese grumeleuse can also be cooled down with predetermined condition after carrying out kneading at once.I.e. can also be by cheese grumeleuse heating kneading again
Less than 10 DEG C are cooled to, are heated with predetermined condition when actual faric again.
In the present invention, in order to adjust local flavor (such as ripe local flavor etc.) and mouthfeel (such as mouthfeel lubricated as butter
Deng), it is also possible to add (mix) nonelastic natural cheeses (comprising for manufacturing the cheese grumeleuse of nonelastic natural cheeses).For example
Have and added nonelastic natural cheeses and milk before kneading cheese grumeleuse (for manufacturing the cheese grumeleuse of elastic natural cheeses) etc.
Cheese grumeleuse together the method for kneading, add method of nonelastic natural cheeses etc. after kneading cheese grumeleuse etc..
The raw milk of the present invention can adjust the content of its butter oil.The content of the butterfat component of raw milk can use raw material
In all solid state composition of breast, the ratio of butterfat component is representing.For example, if in all solid state composition of raw milk butter oil into
Point ratio it is low if, just become the natural cheeses of so-called low fat type, if butter oil in all solid state composition of raw milk
If the ratio height of composition, just become the natural cheeses of so-called higher fatty acid type.In all solid state composition of the raw milk of the present invention
The ratio of butterfat component does not make special restriction, e.g. 0～80 weight %, 0～70 weight %, 0.5～65 weight %,
0.5～60 weight %, 1～55 weight %, 2～55 weight %, 5～55 weight %, 10～55 weight %, 15～55 weight %,
20～55 weight %, 25～55 weight %, 30～55 weight %, 35～55 weight %.Now, preferably 20～50 weight %,
More preferably 25～45 weight %, most preferably 30～40 weight %.
In addition to the elastic natural cheeses of present invention cheese obtained from modulated using method as described before, it is also possible to
Directly using the resilient Paasche tower filata cheese commercially peddled, (horse Soviet Union lira cheese, horseback cheese, SIKA are not pricked
Cheese, POLO volt Lip river cheese, fibrillar cheese) etc..In addition, the elastic natural cheeses of the present invention can also be using will be inelastic
The fresh cheese commercially peddled heats the cheese that kneading is obtained with method as described before.And can also be using will be without bullet
Property the fresh cheese commercially peddled the cheese that obtains of kneading is heated with method as described before.And nothing can also be used
Natural cheeses under the crudity of elastic adult form natural cheeses heat the cheese that kneading is obtained with method as described before.
Additionally, the elastic natural cheeses of the present invention can be any one in fresh cheese and ripe cheese, but preferably new fresh milk
Cheese.
The elastic natural cheeses of the present invention, can be to raw material natural milk when the outer layer as faric type natural cheeses is used
Cheese carries out heating and comes faric.The problem (problem) for now occurring is, Paasche tower filata cheese (horse Soviet Union lira cheese, horseback
Cheese, SIKA do not prick cheese, POLO volt Lip river cheese, fibrillar cheese) etc. elastic natural cheeses in the past due to casein network not
Dissolubility, natural cheeses maintain tacky state, it is difficult to quantitative using stuffing-wrapping machine etc. and continuously carry out faric.In the present invention,
It is faric by being carried out after the heating of elastic natural cheeses again, the problem is solved, can realize that what is do not had in the past has in outer layer
The faric type cheese of elastic texture.The faric type cheese being related to can be comprising natural cheeses, reproduced cheese, cheese grumeleuse (to one
The natural cheeses or reproduced cheese of kind of the above carry out crushing, mix, heat and form manufactured by melting, emulsifying, in the product of reality
The weight ratio of middle cheese is more than 51%) etc..
In the present invention, faric temperature being carried out as outer layer using elastic natural cheeses, as long as can actually be wrapped
The state of filling, is not particularly limited, can be by 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C, 50 DEG C, 55 DEG C, and 57
Any one in DEG C as lower limit, by 100 DEG C, 95 DEG C, 90 DEG C, 85 DEG C, 80 DEG C, 75 DEG C, 70 DEG C, 65 DEG C, and 60 DEG C in
Any one as higher limit, such as 20～100 DEG C, 20～90 DEG C, 20～80 DEG C, 20～70 DEG C, 20～60 DEG C, 25～
100 DEG C, 25～90 DEG C, 25～80 DEG C, 25～70 DEG C, 25～60 DEG C, 30～100 DEG C, 30～90 DEG C, 30～80 DEG C, 30～70
DEG C, 30～60 DEG C, 35～100 DEG C, 35～90 DEG C, 35～80 DEG C, 35～70 DEG C, 35～60 DEG C, 40～100 DEG C, 40～90 DEG C,
40～80 DEG C, 40～70 DEG C, 40～60 DEG C, 45～100 DEG C, 45～90 DEG C, 45～80 DEG C, 45～70 DEG C, 45～60 DEG C, 50～
100 DEG C, 50～90 DEG C, 50～80 DEG C, 50～70 DEG C, 50～60 DEG C.45～65 DEG C are preferably now, more preferably 50～65
DEG C, it is still more preferably 55～65 DEG C, is still more preferably 57～63 DEG C, is still more preferably 57～60 DEG C.
In the present invention, as long as elastic natural cheeses are carried out with faric device can actually carry out faric state,
It is not particularly limited, it is possible to use quantitative after heating to elastic natural cheeses and continuously carry out the faric dress of machinery
Put.After heating to elastic natural cheeses here it is quantitative and continuously carry out faric device can by one or two with
On device constitute, for example device supplied by the elastic natural cheeses for constituting the outer layer of faric type natural cheeses, to structure
Into the device supplied by the food or pharmaceuticals of the inside of faric type natural cheeses, and wrapped in the internal portion of outer layer here
The device of filling can also be individually present, both can be with a part of apparatus integration, it is also possible to all apparatus integrations.Additionally, conduct
Whole apparatus integrations quantitative and it is carried out continuously faric device, e.g. general stuffing-wrapping machine.
In the present invention, as long as elastic natural cheeses are carried out with faric method can actually carry out faric state,
It is not particularly limited, can provides quantitative after heating to elastic natural cheeses and continuously carry out the faric dress of machinery
Put.After heating to elastic natural cheeses, device that is quantitative and continuously mechanically being provided can be using known quantitative
Pump.For example can be using Mono pump, sine pump, double-shaft spiral pump, rotary pump, piston pump, membrane pump, plunger displacement pump, gear pump etc.
Deng.Certainly, it is as long as can allow elastic natural cheeses that there is same characteristic, quantitative and continuous after heating to elastic natural cheeses
Carry out mechanical feeding, however it is not limited to dosing pump.
As long as the faric type natural cheeses of the present invention can actually carry out faric state, its inclusions (inside) can be with
Total material and/or compositionss are object.For example, it is contemplated that can be food and doctor to also eating to its inside (absorb)
Medicine etc..Specifically, using the other cheese different from outer layer inside which, the mouthfeel that can provide outer layer (outside) has spy
Select and can enjoy the cheese (natural cheeses) of various mouthfeels.Here, the cheese for internally using be from outer layer mouthfeel it is different
Cheese, such as cream cheese, fresh cheese, hard natural cheeses, semi-rigid natural cheeses, soft natural cheeses, mould adult form
Natural cheeses, reproduced cheese, cheese grumeleuse.In addition, for example using fermentation milk, butter, butter, artificial Huangs such as Yoghourts inside which
Oil, meat, meat processed goods, vegetable, marine product, fishery technology, fruit, spice, molasses, fruit jam, sauce, prepare product, cake
Filling, egg processed goods, soybean processing product, flavouring agent, soup, pudding, fruit jelly, nutriment, tonic.Additionally, as representational bullet
Property natural cheeses horse revive lira cheese despite the cooking being named as in card cloth mixed with Fructus Lycopersici esculenti, but apply this
If bright, carried out with Fructus Lycopersici esculenti faric with horse Soviet Union lira cheese, can be simply provided in card cloth.Additionally, by using inside which
Pharmaceuticals, can carry out lasting medication treatment while local flavor and mouthfeel is enjoyed.
As long as the faric type natural cheeses of the present invention can actually carry out faric state, its weight does not make especially limit
It is fixed, from the point of view of the product easily viewpoint such as edible, can be by 10g, 11g, 12g, 13g, 14g, 15g, 16g, 17g, 18g, 19g,
Any one in 20g, 25g, 30g, 35g and 40g as lower limit, from the point of view of the viewpoints such as the ability of manufacture device, can be by
1000g、900g、800g、700g、600g、500g、400g、300g、200g、150g、125g、100g、80g、75g、70g、65g、
And any one in 60g is used as higher limit, such as 10～1000g, 11～800g, 12～700g, 13～600g, 14～
500g, 15～400g, 16～300g, 17～200g, 18～150g, 19～125g, 20～100g, 20～80g, 25～75g, 30
～70g, 35～65g, 40～60g.
In the case where a bite size of individual is supplied to, its weight is, for example, 20 to the faric type natural cheeses of the present invention
～100g, 20～80g, 25～75g, 30～70g, 35～65g, 40～60g.In addition, the faric type natural cheeses of the present invention will
Cutting is carried out faric (stacking) for multiple, that is, reaches so-called " surprising effect ", there is provided to many people with if, its weight example
In this way 100～1000g, 100～900g, 100～800g, 100～700g, 100～600g, 100～500g, 100～400g,
100～300g, 100～200g.
As long as the faric type natural cheeses of the present invention can actually carry out faric state, used as the elastic natural of outer layer
Cheese and the weight ratio as internal food are not particularly limited, (outer layer)：(inside) is, for example, 100：1、50：1、25：
1、10：1、8：1、7：1、6：1、5：1、4：1、3：1、2：1、1：1、1：2、1：3、1：4、1：5、1：6、1：7、1：8、1：10、1：25、
1：50、1：100.That is, (outer layer)：(inside) as long as 100～1：Can be with arbitrarily devised within the scope of 1～100.
Now according to the present invention, by processing to the natural cheeses as outer layer in specific temperature, as the natural milk of outer layer
Cheese obtains good processing conditioning characteristic, and relative to internal weight, the weight of outer layer will not be excessive, therefore can be designed as inside
Weight and outer layer weight balancing.(outer layer)：(inside) is preferably 1：2～4：1, more preferably 1：1～4：1, further
Preferably 1：1～3：1, it is still more preferably 1：1～2：1.
As long as the faric type natural cheeses of the present invention can actually carry out faric state, arbitrarily can add in design
Plus any raw-food material and/or food additive.Now according to the present invention, by specific temperature to as the natural of outer layer
Cheese is processed, and obtains good processing conditioning characteristic as the natural cheeses of outer layer, and even with stuffing-wrapping machine, each is carried
For the weight of natural cheeses there will not be very big weight change, can be quantitative and be continuously manufactured by faric type natural cheeses.And
According to the present invention, good processing conditioning characteristic is obtained as the natural cheeses of outer layer, even with stuffing-wrapping machine, quality can be entered
The unified control of row and management, quantitative and continuously can produce faric type natural cheeses in a large number.
Embodiment
The present invention will be described in more detail to be exemplified below embodiment, but the present invention is not limited to this.
【Embodiment 1】
According to the manufacture method of general natural cheeses, Chymosin and lactic acid bacteria are added to raw milk, fermented until
After pH value arrival 5.2 carries out curdled milk again, milk surum is discharged, cheese grumeleuse is obtained.The elasticity of the cheese grumeleuse before the heating is 1.
Then, kneading is carried out to the cheese grumeleuse in 85 DEG C of warm water, obtains the elastic natural cheeses of the mouthfeel as new year cake.Should add
The elasticity of the cheese (outer layer) when hot is 4.The temperature of thus obtained elastic natural cheeses is 57 DEG C, and which is simultaneously incubated
(57 DEG C), simultaneously put into the outer layer hopper of stuffing-wrapping machine (reyn company (Japan) manufactures, martian's (registered trade mark) CN500).
On the other hand, while one is incubated (40 DEG C) in the face of cream cheese, simultaneously put into the inside hopper of stuffing-wrapping machine.Now from outer
Layer hopper provides elastic natural cheeses to stuffing-wrapping machine using vane pump, is provided to stuffing-wrapping machine from internal hopper using vane pump
Cream cheese.Now, the operating condition of stuffing-wrapping machine is set as, weight ratio (outer layer) of outer layer and inside：(inside) becomes 2：1 ground
There is provided, amount to and 50g one faric type natural cheeses of manufacture are provided.With the operating condition using stuffing-wrapping machine manufacturing faric type
Natural cheeses.So as to obtain with cream cheese as inside, elastic natural cheeses are outer layer, it is internal it is different with the mouthfeel of outer layer with
The faric thing that double-deck cheese is constituted.When the faric thing is just manufactured (complete), the temperature of outer layer is 35 DEG C.
【Embodiment 2】
In addition to horse Soviet Union lira cheese is used as elastic natural cheeses, remaining is according to method same as Example 1
Manufacture faric type natural cheeses.The elasticity of the cheese (outer layer) during the heating is 4.So as to obtain with cream cheese as inside, bullet
Property natural cheeses be outer layer, the internal faric thing that with double-deck cheese constituted different with the mouthfeel of outer layer.Just make in the faric thing
When making (complete), the temperature of outer layer is 35 DEG C.
【Embodiment 3】
According to the manufacture method of general natural cheeses, Chymosin and lactic acid bacteria are added to raw milk, fermented until
After pH value arrival 5.2 carries out curdled milk again, milk surum is discharged, cheese grumeleuse is obtained.The elasticity of the cheese grumeleuse before the heating is 1.
Then, kneading is carried out to the cheese grumeleuse in 85 DEG C of warm water, obtains the elastic natural cheeses of the mouthfeel as new year cake.Should add
The elasticity of the cheese (outer layer) when hot is 4.The temperature of thus obtained elastic natural cheeses is 60 DEG C, and which is simultaneously incubated
(60 DEG C), simultaneously put into the outer layer hopper of stuffing-wrapping machine (reyn company (Japan) manufactures, martian's (registered trade mark) CN500).
On the other hand, while one is incubated (40 DEG C) in the face of cream cheese, simultaneously put into the inside hopper of stuffing-wrapping machine.Now from outer
Layer hopper provides elastic natural cheeses to stuffing-wrapping machine using vane pump, is provided to stuffing-wrapping machine from internal hopper using vane pump
Cream cheese.Now, the operating condition of stuffing-wrapping machine is set as, weight ratio (outer layer) of outer layer and inside：(inside) becomes 2：1 ground
There is provided, amount to and 50g one faric type natural cheeses of manufacture are provided.With the operating condition using stuffing-wrapping machine manufacturing faric type
Natural cheeses.So as to obtain with cream cheese as inside, elastic natural cheeses are outer layer, it is internal it is different with the mouthfeel of outer layer with
The faric thing that double-deck cheese is constituted.When the faric thing is just manufactured (complete), the temperature of outer layer is 55 DEG C.
【Comparative example 1】
According to the manufacture method of general natural cheeses, Chymosin and lactic acid bacteria are added to raw milk, fermented until
After pH value arrival 5.2 carries out curdled milk again, milk surum is discharged, cheese grumeleuse is obtained.The elasticity of the cheese grumeleuse before the heating is 1.
Then, kneading is carried out to the cheese grumeleuse in 85 DEG C of warm water, obtains the elastic natural cheeses of the mouthfeel as new year cake.Should add
The elasticity of the cheese (outer layer) when hot is 4.Thus obtained elastic natural cheeses are being cooled to 10 DEG C afterwards, and its one side is kept
The state of cooling, simultaneously puts into the outer layer materials of stuffing-wrapping machine (reyn company (Japan) manufactures, martian's (registered trade mark) CN500)
Bucket.The elasticity of the cheese (outer layer) after the cooling is 1.On the other hand, while one is incubated (40 DEG C) in the face of cream cheese, one
Face puts into the inside hopper of stuffing-wrapping machine.Now elastic natural cheeses are provided to stuffing-wrapping machine using vane pump from outer layer hopper,
Cream cheese is provided to stuffing-wrapping machine using vane pump from internal hopper.Now, the operating condition of stuffing-wrapping machine is set as, outer layer with
Internal weight ratio (outer layer)：(inside) becomes 2：1 ground is provided, and is amounted to and is provided 50g one faric type natural cheeses of manufacture.
With the operating condition using stuffing-wrapping machine attempting manufacturing faric type natural cheeses.However, proper will be to the elastic day as outer layer
When so cheese carries out faric, the cheese does not have, it is impossible to normally the cheese is carried out faric.Now the temperature of outer layer is 10 DEG C.
《Photoelastic evaluation》
In the present invention, for the elasticity of cheese and cheese grumeleuse is evaluated according to following benchmark.
The immediate vicinity of the cheese or cheese grumeleuse of 50g is held on two holding units, by two holding units to the left
The right side is pulled open with the speed of 5cm/sec, and the distance between two holding units is measured when cheese or cheese grumeleuse are pulled off.Equally
Measurement carry out more than 3 times, elasticity is evaluated according to average distance.
Elasticity 1：Less than 10cm
Elasticity 2：More than 10cm and less than 20cm
Elasticity 3：More than 20cm and less than 50cm
Elasticity 4：More than 50cm and less than 100cm
Elasticity 5：More than 100cm
In the case of for the purpose of faric, the elasticity of cheese and cheese grumeleuse is preferably more than 3, more preferably more than 4,
Most preferably more than 5.
Usability in industry
In the faric type natural cheeses and its manufacture method of the present invention, as elastic natural cheeses can be used as outer
Layer, can be quantitative with general stuffing-wrapping machine etc. and continuously producing the outer layer being difficult in the past in a large number has the faric type of chewy texture natural
Cheese.
Claims (10)
1. a kind of method manufactured by faric type natural cheeses, faric type natural cheeses with elastic natural cheeses as outer layer and
Carried out with inclusions faric, be the method is characterized in that, comprising following step：
Faric operation is carried out to the outer layer at 20～100 DEG C.
2. the method for claim 1, it is characterised in that
Elastic natural cheeses that are quantitative to inclusions and continuously providing as outer layer carry out faric.
3. method as claimed in claim 1 or 2, it is characterised in that
As the elastic natural cheeses of outer layer, be raw milk is carried out solidifying with milk-clotting ferment the cheese grumeleuse for obtaining it is modulated and
Into.
4. method as claimed in claim 3, it is characterised in that
As the elastic natural cheeses of outer layer, it is to carry out that kneading is modulated to be formed in 50～100 DEG C of water to cheese grumeleuse.
5. the method as described in claim 3 or 4, it is characterised in that
As the elastic natural cheeses of outer layer, it is that the pH value of cheese grumeleuse is adjusted to 4～7 modulated to form.
6. the method as described in any one in Claims 1 to 5, it is characterised in that
It is Paasche tower filata cheese as the elastic natural cheeses of outer layer.
7. method as claimed in claim 6, it is characterised in that
Paasche tower filata cheese is fresh cheese.
8. a kind of faric type natural cheeses, it is characterised in that
The method of the faric type natural cheeses by described in any one in claim 1～7 is fabricated by.
9. faric type natural cheeses as claimed in claim 8, it is characterised in that
It is food or pharmaceuticals to carry out faric inclusions.
10. faric type natural cheeses as claimed in claim 8, it is characterised in that
It is the cheese different from the elastic natural cheeses as outer layer to carry out faric inclusions.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-191970 | 2014-09-19 | ||
| JP2014191970 | 2014-09-19 | ||
| PCT/JP2015/076675 WO2016043311A1 (en) | 2014-09-19 | 2015-09-18 | Stuffed natural cheese and method for manufacturing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106604644A true CN106604644A (en) | 2017-04-26 |
Family
ID=55533347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580046223.4A Pending CN106604644A (en) | 2014-09-19 | 2015-09-18 | Stuffed natural cheese and method for manufacturing same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6989261B2 (en) |
| CN (1) | CN106604644A (en) |
| WO (1) | WO2016043311A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6677990B2 (en) * | 2014-09-19 | 2020-04-08 | 株式会社明治 | Inclusion-type natural cheese with good flavor and method for producing the same |
| JP7390796B2 (en) * | 2019-03-28 | 2023-12-04 | 森永乳業株式会社 | Cheese-containing food and method for producing the cheese-containing food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5480666A (en) * | 1994-05-20 | 1996-01-02 | Lindgren; Donald S. | Method for making blocks of pasta filata cheese |
| US20010019732A1 (en) * | 2000-01-07 | 2001-09-06 | Bongrain Sa | Coextrusion method with coextrusion hollow needles |
| US20050008750A1 (en) * | 2001-12-19 | 2005-01-13 | Kraft Foods Holdings, Inc. | Nutritionally superior cheese products |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4626439A (en) * | 1984-06-18 | 1986-12-02 | Meyer Marco M | Method for producing thin portions of pasta filata cheese |
| JPH1052224A (en) * | 1996-08-08 | 1998-02-24 | Meiji Milk Prod Co Ltd | Production of acidic high-protein formed food |
-
2015
- 2015-09-18 JP JP2016548963A patent/JP6989261B2/en active Active
- 2015-09-18 WO PCT/JP2015/076675 patent/WO2016043311A1/en active Application Filing
- 2015-09-18 CN CN201580046223.4A patent/CN106604644A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5480666A (en) * | 1994-05-20 | 1996-01-02 | Lindgren; Donald S. | Method for making blocks of pasta filata cheese |
| US20010019732A1 (en) * | 2000-01-07 | 2001-09-06 | Bongrain Sa | Coextrusion method with coextrusion hollow needles |
| US20050008750A1 (en) * | 2001-12-19 | 2005-01-13 | Kraft Foods Holdings, Inc. | Nutritionally superior cheese products |
Non-Patent Citations (1)
| Title |
|---|
| 张兰威: "《发酵食品工艺学》", 30 June 2011, 中国轻工业出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2016043311A1 (en) | 2016-03-24 |
| JPWO2016043311A1 (en) | 2017-06-29 |
| JP6989261B2 (en) | 2022-01-05 |
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