JP2002315504A - One unit type smoked cheese and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a one unit type smoked cheese, smoke-treated over the whole surface of each of plate shaped cheeses, having a low water activity and a good preservation property, and exhibiting an aromatic flavor of the smoke over the whole surface of each of the plate shaped cheeses, and a method for producing the same. SOLUTION: This one unit type smoked cheese is obtained by joining more than one plate shaped cheeses of which whole surfaces are smoke treated. And, the method for producing the one unit type smoked cheese is provided by preparing a plurality of plate shaped cheeses, smoke-treating the whole surfaces of the prepared a plurality of plate shaped cheeses and joining the plate shaped cheeses of which whole surface is smoke-treated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an integrated smoked cheese. More specifically, the present invention relates to an integrated smoked cheese which is integrated at the stage of distribution on the market but can be easily eaten by separating the plate-shaped cheese when eating.

[0002] In the present invention, "cheese" is defined by a ministerial ordinance of the Ministry of Milk and Others (Ordinance No. 52 of the Ministry of Health and Welfare on December 27, 1951), such as natural cheese, process cheese, and cheese food. In addition to those specified in the component standards, etc., it encompasses all of the range having a normal meaning in the technical field, and is a food processed containing a cheese as one component, such as a process cheese, Various foods and the like to which flavor and texture of cheese are imparted by using cheese hood as a main raw material are also included. In the present invention, percentages are values by weight unless otherwise specified.

[0003]

2. Description of the Related Art Ordinary cheese is commercially available as a rectangular parallelepiped cheese mass. When a consumer eats the cheese, the rectangular parallelepiped cheese mass is appropriately cut into a plate and eaten. Since such a cutting operation is troublesome, recently, an integrated cheese having a rectangular parallelepiped shape in which a plurality of plate-shaped cheeses are joined and integrated in advance is commercially available.

[0004] At the stage of distribution as a product, such an integral cheese is packaged in a state where it looks like a conventional rectangular solid mass, but when the consumer eats it, the plate-like cheese is used. Is separated and eaten separately. Therefore, there is no need for the consumer to cut the cheese mass, so that the convenience is high. As an example of such an integrated cheese, for example, "Morinaga Dairy Co., Ltd."
(Trademark; the same applies hereinafter).

On the other hand, smoked cheese obtained by smoke-treating cheese is also known. Techniques for smoke-treating cheese include, for example, JP-B-56-7649 and JP-A-61-7659.
Each of the techniques described in JP-A-280228, JP-A-63-109785, JP-B-6-2023, and JP-A-8-89170 is known.

[0006] By performing such a smoking process, the water activity on the surface of the cheese can be reduced, so that the proliferation of bacteria can be reduced and the effect of improving the preservability can be obtained. In addition, since a unique flavor is obtained by the smoke treatment, a unique cheese product having a savory flavor is obtained.

[0007] In particular, Japanese Patent Application Laid-Open No. 62-282542 discloses a thin plate smoked cheese in which molten cheese is rolled into a thin plate and then smoked, and an invention of a method for producing the same is disclosed below. This technology is referred to as a conventional technology.).

[0008]

However, conventionally,
Although smoked cheese obtained by smoking a mere thin plate of cheese as in the prior art was known, an integrated smoked cheese in which a plurality of plate-shaped smoked cheeses were joined and integrated was not known. In particular, none of the individual plate-shaped cheeses were smoked over the entire surface.

In fact, in the case of manufacturing such an integrated smoked cheese, even if the manufacturing method of the prior art is applied, in the prior art, a long thin plate-shaped cheese is smoked. Later, since a plurality of plate-shaped cheeses will be prepared by cutting, the cut surfaces obtained by cutting the individual plate-shaped cheeses are not smoked, and it is not possible to obtain plate-shaped cheeses whose entire surface is smoked. .

As described above, since the entire surface of the individual plate-shaped cheese is not smoke-treated, the effect of the smoke-treatment as described above, that is, the water activity on the cheese surface is reduced to improve the preservability, and the unique characteristic of smoke is achieved. The effect of obtaining the flavor cannot be fully enjoyed.

[0011]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such problems, and an object of the present invention is to provide a method in which each plate-shaped cheese is smoke-treated over its entire surface.
Low water activity, good preservability, and, over the entire surface of each plate-shaped cheese, exhibit the savory flavor of smoke,
An object of the present invention is to provide an integrated smoked cheese capable of obtaining a deep taste.

It is another object of the present invention to provide a method for producing such an integrated smoked cheese.

A first aspect of the present invention for solving the above-mentioned problems is an integrated smoked cheese in which a plurality of plate-shaped cheeses whose entire surfaces are smoke-treated are joined and integrated. In a preferred embodiment of the present invention, a plurality of plate-shaped cheeses each having a thickness of 3 to 10 mm, the entire surface of which is smoke-treated, are joined and integrated into a rectangular parallelepiped shape.

According to a second aspect of the present invention for solving the above-mentioned problems, a plurality of plate-shaped cheeses are prepared, the entire surfaces of the prepared plate-shaped cheeses are smoke-treated, and the entire surfaces are smoke-treated. A method for producing an integrated smoked cheese, in which a plurality of plate-shaped cheeses are joined and integrated to form an integrated smoked cheese.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The first invention of the present invention is an integrated smoked cheese obtained by joining and integrating a plurality of plate-like cheeses whose entire surface has been smoke-treated. It is.

The plate-shaped cheese used in the present invention may be basically any known ordinary one. For example, a regular rectangular parallelepiped cheese mass is prepared, cut with a piano wire-cutting cutter or the like, and processed into a plate shape. It is to be noted that the conventional mass of cheese can be cut and prepared as described above, but it goes without saying that the mass may be prepared by another method.

Such a plate-shaped cheese is smoked over the entire surface. The first feature of the present invention resides in that the plate-like cheese after the cutting is smoked. Therefore, after the smoking process, it is better not to perform the step of cutting the plate cheese.

For the smoke treatment, a known method may be used, and there is no particular limitation. For example, well-known wood and other materials can be used as the smoking material, and if it is beech, cherry, apple, walnut, birch, or the like, or a material in which two or more of these materials are mixed can be used. In addition, materials having various shapes such as sawdust, chips, and compacted solids can be used.

As the method of smoking, any method can be adopted. In addition to the generator method in which the smoke generated by the smoke generator is introduced into the smoking chamber to perform the smoke treatment,
Although a direct fire type can be adopted, the former is preferable because the damage to the plate cheese is generally small.

When the smoke treatment is performed by the generator method, the temperature of the smoke is in the range of 20 to 60 ° C., preferably 3 to 60 ° C.
A range from 0 to 50C is preferred. In this temperature range, the smoke treatment is performed for 40 to 180 minutes.

The smoke treatment may be performed under such a condition that the surface of the plate cheese is lightly colored, that is, the smoke color is imparted to the surface of the plate cheese. In this case, if the water content is too high, a firm texture is obtained, which is not preferable, and the condition is such that the flavor of the plate-shaped cheese is added to the flavor of smoke to give a well-balanced product.

In order to adjust the water content of the plate cheese,
Before and after the smoking process, a drying step can be appropriately added.

The plate cheese thus smoked is joined. It can be joined and made into, for example, a rectangular parallelepiped to obtain an integrated smoked cheese.

The integrated smoked cheese obtained as described above has an effect that the individual plate-shaped cheeses are appropriately smoked on the entire surface, so that the cheeses can be stored at a higher temperature than usual. Oil off hardly occurs on the surface.
Further, since the water activity of the surface is low over the entire surface of the plate-like cheese, the growth of bacteria is suppressed, and the storage stability is generally good.

At the time of eating, the consumer can easily separate by hand and eat the plate-shaped cheese. Since the whole surface of the plate-shaped cheese is smoked, it has an unprecedented flavor, and it is possible to obtain consumer satisfaction as a product with a wide variety of flavors.

In such an integrated smoked cheese, since the consumers eat one by one plate-shaped cheese, it is preferable that the thickness be moderate, and the thickness is 3 to 10 m.
m is desirable. With such a thick plate-shaped cheese, an integrated smoked cheese having a rectangular parallelepiped shape such as the above-mentioned commercially available “cut cheese” can be obtained.

[0027]

Next, the present invention will be described by way of examples.
The present invention is not limited to the following examples. Example: Cheddar cheese (manufactured by New Zealand Daily Board) 2.5 kg (water content 34.4%, fat content in solid content 53.0%), Gouda cheese (manufactured by Frico) 1.6 k
g (moisture content 41.0%, solids fat content 40.1%
%) Was put into a chopper (manufactured by Nippon Carrier Industry Co., Ltd.), minced and minced, and as a molten salt, 75 g of sodium polyphosphate (manufactured by Taiyo Kagaku), 25 g of sodium pyrophosphate (manufactured by Taiyo Kagaku), 15 g of trisodium citrate (manufactured by San-Ei Gen FFI Co., Ltd.) was charged and mixed uniformly.

This mixture is put into a Kusner type cheese melting kettle (manufactured by Tohoku Oe Kogyo Co., Ltd.), and 785 g of dissolved water (including added water and steam for direct heating) is added thereto.
Heat to 85 ° C while stirring at 240 rpm
for 3 minutes with stirring at m.
The mixture was degassed at -45 kPa for 2 minutes while stirring at a reduced rpm to obtain a melted cheese having a good emulsified state.

This melted cheese was filled in a heat-resistant resin film (manufactured by Cowpack) which can be sealed in a rectangular parallelepiped container, cooled in a refrigerator at 5 ° C. overnight, and cooled to 55 mm × 10 5
A cheddar-type processed cheese mass having a rectangular parallelepiped shape having a size of 0 mm × 32 mm was obtained. The water content of this cheese mass was 46.0%.

The rectangular parallelepiped cheese mass was cut to a thickness of 5 mm with a wire cutter to obtain 20 plate-shaped cheeses.

This plate-shaped cheese is arranged and placed on a tray in a smoke chamber (manufactured by Hanagisakusho Co., Ltd.).
The smoke treatment was performed for 1 hour at a temperature setting of ° C.

The plate-shaped cheese which has been subjected to the smoking process is joined,
It was returned to the integrated state before cutting and was made into a rectangular parallelepiped integrated type. This was packaged as usual, and an integrated smoked cheese product was obtained. The water content of the integrated smoked cheese was 40%.

The obtained integrated smoked cheese was easy to peel off each plate-shaped smoked cheese, had good crunchiness, and had a smoked flavor added thereto, and exhibited a new flavor. .

[0034]

According to the present invention, smoke treatment is applied to the entire surface of each plate-shaped cheese, the water activity is low, the storage stability is good, and the entire surface of each plate-shaped cheese is covered. It is possible to provide an integrated smoked cheese exhibiting a savory flavor of smoke and obtaining a deep flavor. In particular, when the integrated product is divided into a plurality of pieces to form a commercially available "cut cheese" -like form, the product can further stimulate consumers' willingness to purchase.

Claims (3)

[Claims] 1. An integrated smoked cheese obtained by joining and integrating a plurality of plate-shaped cheeses whose entire surfaces are smoke-treated. 2. An integrated smoked cheese formed by joining a plurality of plate-like cheeses having a thickness of 3 to 10 mm, the entire surface of which is smoke-treated, and integrating them into a rectangular parallelepiped shape. 3. A plurality of plate-shaped cheeses are prepared, the entire surfaces of the prepared plate-shaped cheeses are smoked, and the plurality of plate-shaped cheeses whose entire surfaces are smoked are joined and integrated to form an integrated smoke. Manufacturing method of integrated smoked cheese to be made with cheese.