JP2002084968A - Laminated cheese and its packaged material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide laminated cheese having excellent taste and palatability by laminating cheese sheets in multiple layers. SOLUTION: Sheets of a food material are laminated to form a multilayer structure having >=3 layers. Two layers of the multilayer structure constituting the outer layers are food material sheets containing a cheese and releasable from the adjacent laminated cheese food. A food material sheet having the adhesivity to the outer food material sheet and as necessary to the food material sheet of the intermediate layer is used as the intermediate layer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a laminated cheese food which can easily be peeled off one by one even when stacked.

[0002]

2. Description of the Related Art At present, in cheese products, mainly processed cheeses, several to several tens of products are stacked directly, rather than individually wrapped in a plate-like product. Products in the form of packaging.
The advantage of this type of product form is that, in addition to the convenience of being cut in advance, less packaging material becomes garbage after use. Given the recent heightened consumer awareness of the environment, it is expected that these forms of products will become increasingly popular in the future. However, in general, when cheese is stored for a long time in a stacked state, adjacent cheeses have a characteristic of binding at their contact surfaces. For this reason, it is necessary to devise a method for preventing the binding and exfoliating each of the stacked cheeses satisfactorily.

[0003] Until now, mainly on processed cheese,
Various methods for preventing adjacent cheeses from binding to each other after stacking have been studied. For example, a method of preparing from raw material cheese containing ripened cheese and low-ripening raw material cheese of less than one month (JP-A-58-47432), natural cheese with suppressed ripening and natural cheese of less than one month From raw material cheese containing 50% by weight or more (JP-A-4-179442), prepared from raw material cheese containing 30% by weight or more of unripe natural cheese and 0.05 to 1% by weight of thickening polysaccharide (Japanese Unexamined Patent Publication (Kokai) No. 5-146250), carboxylate, diphosphate, tripolyphosphate,
A method of adding and preparing a molten salt comprising a polyphosphate or a mixture thereof (JP-A-8-196209), and a method of containing 0.15% by weight or more of whey protein in total protein (JP-A-8-256686) And the like have been proposed.

[0004] However, in the method of using raw cheese having a low ripeness described in JP-A-58-47432 and JP-A-4-179442, a rich flavor peculiar to aged cheese is imparted. Is difficult and the texture tends to be hard and elastic, which is peculiar to unripe cheese. In addition, even when using the method described in JP-A-8-196209 or JP-A-8-256686, the target cheese is a relatively hard cheese whose main raw material is Gouda cheese or Cheddar cheese, It does not provide a technique for imparting releasability to very soft cheese such as cream cheese or soft cheese having very high moisture and fat content. In addition, although there is not much description about the pH of cheese in the prior art, it is considered to be about pH 5.5 to 6.5 based on examples and the like, and high acidity and low pH cheese having acidity ( pH
5) does not provide a technique for imparting releasability. That is, in the conventional method, a soft cheese such as cream cheese, a soft cheese having a high moisture or fat content, a cheese having a low acidity and a low pH, etc., are formed into a plate shape, and a type in which it is laminated in multiple layers. It was impossible to make cheese.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made to solve these problems. The present invention has been made by laminating a plate-shaped product into a plurality of layers to obtain a laminate excellent in flavor and texture. The purpose is to provide cheese food.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the multi-layered cheese food of the present invention has at least three or more multi-layered structures to solve the problems. That is, the plate-shaped food materials are laminated to form a multilayer structure of at least three or more layers. Of the multilayer structure, two layers serving as outer layers contain cheeses and are adjacent to each other in a stacked state. Placing a plate-shaped food material with releasability from food, the intermediate layer has binding properties with the outer layer plate-shaped food material,
A plate-like food material having a binding property between the plate-like food materials of the intermediate layer is arranged as necessary.

[0007] Here, the plate-shaped food material of the intermediate layer is more mature than the cheeses contained in the plate-shaped food material of the outer layer or different from the cheeses contained in the plate-shaped food material of the outer layer. Cheese having a high degree, a high moisture or fat content, a high softness, or a low pH may be used to contribute to taste, aesthetics, and the like. In addition, in the intermediate layer plate food material, food other than cheese, liquid, paste, powder, solid,
Alternatively, it may be contained in a fiber form to contribute to taste and nutrition. At least one plate food material of the outer layer and the intermediate layer contains an additive or a raw material for adjusting the color tone, and by making the color tone of the plate material material of the outer layer and the intermediate layer the same, the laminated cheese food is obtained. It may be made invisible in a multilayer structure, or may contain additives or raw materials for adjusting the color tone, so that the color tone of the plate-like food material of the outer layer and the intermediate layer is different, so that a bright contrast is exhibited,
The layered cheese food may be beautiful in appearance.

[0008] By providing such a laminated cheese food package as a laminated cheese food package in which at least two or more laminated cheese food products are stacked and packaged, the convenience of distribution may be improved.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective explanatory view showing a laminated cheese food according to the present invention. Each piece of the laminated cheese food (t1) is made of a plate-shaped food material. That is, one-by-one laminated cheese food (t1)
Comprises an outer layer (A) (B) and an intermediate layer (C). This layered cheese food is one layered cheese food (t1).
(T2) (t3)... Are stacked in a predetermined number and further packaged to provide a laminated cheese food package (t).

The present inventor has conducted intensive studies in order to achieve the above object. As a result, the laminated cheese food (t1) has a multilayer structure of three or more layers, and the outer layers (A) and (B) have releasability. When an intermediate layer (C) that does not come into contact with an adjacent layered cheese food when the cheese-containing plate-shaped food material is arranged and stacked is different from the cheeses contained in the outer layers (A) and (B), By arranging plate-like food materials such as high-ripe, rich-flavored cheeses, high-moisture, high-fat, very soft cheeses such as cream cheese, and foods other than cheeses, it is practically necessary. While maintaining the releasability, and succeeded in imparting flavor and texture not available in conventional multilayer cheese foods. In addition, by forming the outer layers (A) and (B) and the intermediate layer (C) or the three layers (A), (B) and (C) so as to have different colors, not only the taste but also the appearance is improved. That it can be given as needed,
Furthermore, it has been found that by constituting the same color tone, apparent surprisingness can be imparted and the multilayer cheese food can be made invisible in a multilayer structure, and the present invention has been completed.

The laminated cheese food (t1) provided by the present invention has a multilayer structure of at least three layers,
Of the multilayer structure, two outer layers (A) and (B) are provided with plate-like food materials containing cheeses and having releasability from adjacent laminated cheese foods in a stacked state. Alternatively, a plate-like food material having a binding property with the outer layers (A) and (B) and, if necessary, a binding property with the intermediate layers (C) is arranged in the plurality of intermediate layers (C). Is done. The cheeses in the present invention mean those mainly containing cheese, such as natural cheese, processed cheese, and cheese food containing about 51% or more of cheese. In addition, as the plate-like food material disposed in the intermediate layer (C), cheeses will be described in Examples described later, but proteins such as milk proteins, fats such as milk fat, starches, A cheese-like food or a gel food prepared by using a gelling agent such as a polysaccharide alone or in combination of two or more can be used as appropriate.

The outer layers (A) and (B), which require releasability, can be prepared using the above-mentioned conventional techniques and the like. The intermediate layer (C), which does not require releasability, needs to be provided with a shape-retaining property that does not protrude or deform during storage, but if it is satisfied, its components and manufacturing method There is no particular limitation. If this condition is satisfied, the intermediate layer (C) does not need to be composed of one layer, and the intermediate layer (C) can be multi-layered as necessary. As for the outer layers (A) and (B),
If the releasability is good, there is no need to be the same component,
Also, the thickness of each layer need not be the same. Further, the thickness of each layer including the outer layers (A) and (B) and the single or plural intermediate layers (C) is not particularly limited.

In the present invention, the releasability means a property evaluated by the following method. The length × width × thickness obtained based on the example described below is 55 mm × 35 mm × 5
Ten 10 mm laminated cheese foods were wrapped in plastic wraps, stored at 5 ° C. for 48 hours, and then stored at 10 ° C. for 3 months. Thereafter, the laminated cheese food was peeled off by hand one by one, and the number of laminated cheese foods that could be normally peeled off without binding to the adjacent laminated cheese food was regarded as the number of good peeled products. Then, 10 sets of 10 stacked cheese foods are inspected, and the number of good peeled products is divided by 100 sheets of the total number of inspections, and 1
The value obtained by multiplying by 00 was taken as a good percentage of peeled product (%). In the present invention, when the good rate of peeling is 90% or more, it is defined that the peelability is good. By stacking a desired number of such laminated cheese foods having good peelability, such as ten, the laminated cheese food package can be provided with the peelability, which is one of the objects of the present invention.

FIG. 2 shows three types of fluid food materials (a).
(B) Using (c), a three-layer laminated cheese food (t
The steps of manufacturing 1) will be described. The outline is as follows. Each of the fluid food materials (a), (b), and (c) stored in the supply tanks (1), (2), and (3) is independently prepared, and is in a fluid state by heating, adding water, or the like. The conditions required for these are rheological properties that can be ejected in a plate shape, and solidification by cooling or gelling when cooled. The flowable food materials (a), (b), and (c) are controlled by flow meters (7), (8), and (9) of a flow control device for measuring and controlling the flow rates of the liquid feed pumps (4), (5), and (6). Through the nozzles (10), (11), and (12).

The fluid food materials (a) and (b) discharged from the nozzles (10) and (11) onto the cooling and conveying surfaces of the rotary cooling and conveying devices (13) and (14), respectively, from the cooling and conveying surface side. By being cooled and transported while increasing the degree of solidification,
It is formed into a plate having a certain thickness and transferred to the joint (19). The joint (19) is provided at a predetermined gap, and the two cooling transport surfaces of a pair of rotary cooling transport devices (13) and (14) rotating inward with respect to the transport direction of the food material, A part which is close to and opposes, wherein the surface of the semi-solidified food material formed in a plate shape on both cooling and conveying surfaces of the rotary cooling and conveying devices (13) and (14) is not completely cooled and solidified; Between them, the fluid food material (c) fed to the nozzle (12) under pressure is continuously supplied in a constant amount, and the three layers are joined and integrated. In addition, before a joining part (19),
An insertion part (22) for supplying the food material (d) from the supply tank (21) is additionally provided, between the layers of the plate-like semi-solidified food material.
Another food material (d) may be introduced together with the fluid food material (c). Then, a wide range of foods such as liquid, paste, powder, solid or fiber can be introduced together with the fluid food material (c) as the intermediate layer (C).

The plate-like food material having a three-layer structure integrated at the joint (19) is peeled off from the rotary cooling and conveying devices (13) and (14) by the scrapers (17) and (17), and solidified (15). And further cooled to be completely solidified. The food material having a three-layer structure, which has been cooled and solidified, is cut and formed through a cutting device (18) such as a slitter and discharged to the outside by a discharge device (18) such as a belt conveyor. In this manner, a laminated cheese food (t1) having a three-layer structure in which the fluid food materials (a) and (b) are the outer layers (A) and (B) and the fluid food material (c) is the intermediate layer (C). Is obtained. The present invention is not particularly limited only to the present device, and can be used as long as the device can be stacked in a multilayer structure.

[0017]

EXAMPLES Four examples of the present invention will be described below. Example 1 7 kg of domestic Gouda cheese ripened and crushed for 6 months, 3 kg of unripe domestic Gouda cheese crushed 5 days after production, 200 g of sodium phosphate as a molten salt, and an amount that gives a finished product pH of 6.0. Baking soda and water in an amount such that the finished product moisture is 42% by weight are put into a batch-type kettle-type emulsifier, and the mixture is heated and emulsified at 100 rpm with stirring to 90 ° C. to form an outer layer (A) (B). A yellow Gouda cheese was obtained. Next, 10 kg of New Zealand cheddar cheese aged for one year, and 2 sodium phosphate as molten salt
00g, Anato dye 20g and pH of finished product
Is 5.6 and the finished product moisture is 42
The amount by weight of water was charged into a batch-type kettle-type emulsifier and heated with stirring at 90 rpm to 90 ° C. to obtain a cheddar cheese as an intermediate layer (C). The obtained cheddar cheese was orange due to the original color of the cheddar cheese and the color of the annatto pigment. The outer layers (A) and (B) and the intermediate layer (C) belong to the processed cheese.

The obtained outer layers (A) and (B) of the Gouda cheese and the intermediate layer (C) of the cheddar cheese are formed by cooling using the manufacturing apparatus shown in FIG.
The thickness of both (B) is 1.5 mm and the thickness of the intermediate layer (C) is 5
mm, and a multilayer cheese food (t1) having a three-layer structure having a thickness of 8 mm as a whole was obtained. This layered cheese food (t
In 1), the outer layers (A) and (B) of the Gouda cheese were yellow, and the middle layer (C) of the cheddar cheese was orange, showing a vivid contrast, and was visually beautiful. The peelability was evaluated by the method described above. That is, the obtained laminated cheese food (t1) is 55 mm × length × width.
After cutting to 35 mm, 10 sheets were stacked and wrapped in a wrap to form a laminated cheese food package (t).
And stored at 10 ° C. for 3 months. The laminated cheese food after storage was peeled off by hand one by one, and the test was performed. As a result, the percentage of good peeled products was 100%, and it was judged that the peelability was good. Moreover, the laminated cheese food after peeling (t1)
As a result, the taste of Gouda cheese in the outer layers (A) and (B) and the taste of cheddar cheese in the middle layer (C) were very favorable.

Example 2 7 kg of crushed New Zealand cheddar cheese aged and crushed for 1 year, 3 kg of crushed unripe domestic Gouda cheese, 200 g of sodium phosphate as molten salt, anato dye 1
0 g, baking soda in an amount to give a finished product pH of 6.0, and water in an amount to give a finished product moisture of 42% by weight were put into a batch-type kettle-type emulsifying machine, and 90 rpm at 100 rpm.
Emulsify by heating while stirring until the outer layers (A) and (B)
Was obtained. Next, 7 kg of domestic cheddar cheese aged for 2 years, 3 kg of Italian parmesan cheese aged for 2 years, and 20 sodium phosphate as a molten salt
0 g, annatto dye 10 g, and an amount of baking soda to give a finished product pH of 5.8 and an amount of water for giving a finished product moisture of 43% by weight were put into a batch-type kettle-type emulsifier.
The mixture was heated with stirring at 90 rpm to 90 ° C. to obtain a high-ripen cheese serving as an intermediate layer (C). In the case of such a high ripeness cheese, without using the present invention, that is, when the high ripeness cheese is cooled alone and formed into a plate shape and stacked,
Binding occurs at the contact surface of the adjacent cheese or the like, and good peelability cannot be imparted. The outer layer (A)
(B) and the middle layer (C) also belong to the processed cheese.

The obtained cheeses for the outer layers (A) and (B) and the high-ripeness cheese for the intermediate layer (C) were prepared in the same manner as in the above-mentioned embodiment, and the thickness of the outer layers (A) and (B) was changed. Are both 1.5m
m, the thickness of the middle layer (C) was 5 mm, and a multilayer cheese food (t1) having a three-layer structure having an overall thickness of 8 mm was obtained. This was cut so that the vertical and horizontal dimensions would be 55 mm × 35 mm, and the peelability was evaluated by the method described above. As a result, the percentage of non-defective products was 100%, and it was judged that the peelability was good. Further, when this was tasted, it was found that the middle layer (C) had a rich flavor characteristic of high-ripeness cheese, which was very desirable. Furthermore,
The resulting layered cheese food was orange in both the outer layer and the middle layer due to the annatto dye, and appeared as if it were a single-layer cheese food.

Example 3 10 kg of Australian cream cheese, 50 g of locust bean gum as a stabilizer, and water in such an amount that the finished product moisture was 52% by weight were put into a batch type kettle type emulsifier, and the mixture was heated at 200 rpm and 90 ° C. The mixture was heated while stirring until a cream cheese serving as an intermediate layer (C) was obtained. The pH of the cream cheese serving as the intermediate layer (C) was measured to be 4.8. In the case of such a low-pH cream cheese, it is very difficult to cool the cream cheese alone to form a plate and stack it without using the present invention. This is because cream cheese is very soft even after cooling, so it is easily deformed, and it is difficult to form cream cheese alone into a clean plate. Also, even if it could be molded, if stacked and packaged, if you try to distribute it as a product, deformation occurs in the distribution process, and binding occurs between adjacent cream cheese, etc.,
You lose value as a product. This intermediate layer (C) belongs to natural cheese.

The cheeses of the outer layers (A) and (B) obtained in Example 2 and the cream cheese of the intermediate layer (C) were prepared in the same manner as in the above-mentioned Example. A three-layer laminated cheese food (t1) having a thickness of 1.5 mm, a thickness of the intermediate layer (C) of 5 mm, and an overall thickness of 8 mm was obtained. This is 55mm x 35mm
And the peelability was evaluated by the method described above. As a result, the percentage of non-defective products was 100%, and it was judged that the peelability was good. When this was tasted, the flavor, refreshing acidity and soft texture peculiar to the cream cheese of the middle layer (C) were felt, which was very preferable. In addition, despite the fact that the cream cheese of the intermediate layer (C) has soft physical properties, the effect of arranging cheese having good peelability on the outer layers (A) and (B) is sufficient for practical use as a commercial product. It had shape.

Example 4 The cheeses as the outer layers (A) and (B) obtained in Example 2, the cream cheese as the intermediate layer (C) obtained in Example 3,
And 3 as food material (d) to be inserted into the intermediate layer (C)
Almond 500 crushed to the size of mm and roasted
g, the thickness of the outer layers (A) and (B) is 1.5 mm, the thickness of the intermediate layer (C) is 5 mm, and the total thickness is 8 mm in the same manner as in the above embodiment. The middle layer (C) is a cream cheese containing crushed almonds (d) 3
A laminated cheese food (t1) having a layer structure was obtained. This was cut so that the vertical and horizontal dimensions were 55 mm × 35 mm, and the peelability was evaluated by the method described above.
It was determined that the peelability was good.

Further, when this was tasted, it was found that the flavor, refreshing acidity,
In addition to the soft texture, the flavor and crisp texture of the granular almonds were felt, which was very favorable. Normally, when mixing solids such as almonds into cheese, the solids such as almonds are put into an emulsifier such as a kettle emulsifier together with cheese and other raw materials,
A method of performing heat emulsification is generally used. In such a normal manufacturing method, solids such as almonds are usually heated together with cheese to a temperature of about 75 ° C. to about 95 ° C.,
Heating often causes solids such as almonds to absorb water, resulting in a so-called swelling state, resulting in a loss of a desirable texture and a problem of deterioration in flavor due to heating in many cases. However, in this embodiment, since the almond (d) is inserted alone into the fluid food material (c) and then cooled immediately, the almond is not heated so much that both the texture and the flavor deteriorate. However, the texture and flavor of the almonds in the obtained laminated cheese food (t1) were very favorable.

[0025]

The laminated cheese food of the present invention has the following effects by having the above-described structure. According to the layered cheese food according to claim 1, each layered cheese food has a multilayer structure of at least three layers, and the outer layer has peelability, so that the obtained layered cheese food is stacked. Also, it is possible to easily peel one by one. According to the layered cheese food according to the second aspect, the food in the middle layer can be appropriately selected in relation to the cheeses contained in the outer layer, so that a food excellent in taste and aesthetic appearance can be obtained. According to the laminated cheese food of the third aspect, foods other than cheese can be inserted into the intermediate layer in various forms, so that a food excellent in taste and nutrition can be obtained. According to the layered cheese food of the fourth aspect, the color tone of the outer layer and the intermediate layer becomes the same by the additive or the raw material for adjusting the color tone, so that the layered cheese food can be seen as a single layer. Alternatively, the outer layer and the intermediate layer exhibit a vivid contrast in which the color tones are different from each other, and can be a visually appealing laminated cheese food. According to the laminated cheese food package according to the fifth aspect, since a plurality of the laminated cheese foods are stacked and packaged, the convenience of distribution is improved.

[Brief description of the drawings]

FIG. 1 is a perspective explanatory view showing a laminated cheese food according to the present invention.

FIG. 2 is an explanatory view showing a step of producing a three-layer laminated cheese food using three types of fluid food materials.

[Explanation of symbols]

 A, B Outer layer C Intermediate layer a, b Fluid food material forming the outer layer c Fluid food material forming the intermediate layer d Food material mixed in the intermediate layer t Laminated cheese food package t1-5 Laminated cheese food 1 -3, 21 Supply tank 4-6 Liquid feed pump 7-9 Flow meter 10-12 Nozzle 13, 14 Rotary cooling / conveying device 15 Solidification unit 16 Refrigerant spray nozzle 17 Scraper 18 Cutting / discharging device 19 Joining unit 20 Partition plate 22 Insertion section

Claims (5)

[Claims] 1. A plate-like food material is laminated to form a multilayer structure of at least three or more layers. Of the multilayer structure, two outer layers contain cheeses and are adjacent in a stacked state. Placing plate-shaped food materials with releasability from the laminated cheese food to be placed, the intermediate layer has a binding property with the outer layer plate-shaped food materials and, if necessary, A laminated cheese food, wherein a plate-like food material having binding properties is arranged. 2. The plate-shaped food material of the intermediate layer is more ripe than the cheeses contained in the plate-shaped food material of the outer layer or different from the cheeses contained in the plate-shaped food material of the outer layer. The cheese product according to claim 1, which is a cheese having a high pH, a high water content or a high fat content, and a low pH. 3. The laminated cheese according to claim 1, wherein the plate-like food material of the intermediate layer contains foods other than cheeses in the form of a liquid, a paste, a powder, a solid, or a fiber. Food. 4. The plate-like food material of at least one of the outer layer and the intermediate layer contains an additive or raw material for adjusting the color tone, and the color tone of the plate-like food material of the outer layer and the intermediate layer is the same, or The laminated cheese food according to any one of claims 1 to 3, which has a different color tone. 5. A laminated cheese food package, wherein at least two or more of the laminated cheese food products according to claim 1 are stacked and packaged.