JP2012183032A - Fibrous cheese - Google Patents
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- JP2012183032A JP2012183032A JP2011048560A JP2011048560A JP2012183032A JP 2012183032 A JP2012183032 A JP 2012183032A JP 2011048560 A JP2011048560 A JP 2011048560A JP 2011048560 A JP2011048560 A JP 2011048560A JP 2012183032 A JP2012183032 A JP 2012183032A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 163
- 239000000835 fiber Substances 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims description 33
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 210000000282 nail Anatomy 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 210000004905 finger nail Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Abstract
Description
本発明は、裂けることを特徴とする繊維状チーズに関する。さらに詳しくは、繊維状チーズの端面に凹部を設けた繊維状チーズに関する。繊維方向と平行ではない端面に凹部を設けることにより、繊維状に裂くきっかけを作り、労することなく容易に繊維状に裂くことができる。 The present invention relates to a fibrous cheese characterized by tearing. More specifically, the present invention relates to a fibrous cheese in which a concave portion is provided on the end face of the fibrous cheese. By providing the concave portion on the end face that is not parallel to the fiber direction, a trigger for tearing into a fiber can be created, and the fiber can be easily split without effort.
チーズはナチュラルチーズとプロセスチーズに分類される。ナチュラルチーズは、原料乳、製造条件、製造方法により品質が多種多様に変化し、市場において品種は数千種類以上あると言われている。ナチュラルチーズの分類法としては、製造方法、特徴により大きく分類した７つの分類（（１）フレッシュ、（２）白カビ、（３）青カビ、（４）ウォッシュ、（５）シェーブル、（６）セミハード、（７）ハードチーズ）が代表的である。一方、プロセスチーズは数種のナチュラルチーズを乳化剤、溶融塩を添加して混合したものであり、安定的な風味を楽しむことができる。
以上の分類は日本では一般的であるが、イタリアを起源とし、チーズカードを50℃以上のお湯で練って独特の組織を形成させ、独特の食感を有するパスタフィラータと称されるチーズを別に分類する方法もある。モッツァレラ、プロボローネ、カチョカバロなどのほかに、近年日本で一般的となった「さけるチーズ」と称される繊維状チーズがこれに分類される。
繊維状チーズは、一定の方向性と弾力性、繊維性を持ち、手で裂くと一定方向に多数の糸状に細く裂け、引き裂いたチーズ片はシコシコとした非常に好ましい歯ごたえを示し、その独特の食感を楽しむことができる。繊維状チーズは、生乳に乳酸菌および凝乳酵素を添加して凝乳させ、カッティングおよびホエー排除をして得たチーズカードを、加温などの工程を経て一定の延伸をかけて棒状または板状などの様々な形に成形し、冷却・固化することにより得られる（特許文献1参照）。
繊維状チーズのチーズカードは、前記のように、生乳に乳酸菌および凝乳酵素を添加して凝乳させ、カッティング、ホエー排除をして得られるものであるが、限外ろ過（UF）膜処理した濃縮乳に乳酸菌もしくは乳酸と、凝乳酵素を作用させ、その酸性乳を熱水中に押し出して、熱水との蝕融によりチーズカードを得る方法も知られている（特許文献２参照）。このようにして得たチーズカードも、加温などの工程を経て一定の延伸をかけて棒状または板状などに成形し、冷却・固化することで、繊維状チーズを得ることができる。
Cheese is classified into natural cheese and processed cheese. Natural cheese is said to have a variety of varieties depending on raw milk, production conditions, and production methods, and there are thousands of varieties in the market. Natural cheese is classified into seven classifications (1) Fresh, (2) White mold, (3) Blue mold, (4) Wash, (5) Shable, (6) Semi-hard (7) Hard cheese) is typical. On the other hand, processed cheese is a mixture of several kinds of natural cheese added with an emulsifier and a molten salt, and can enjoy a stable flavor.
The above classification is common in Japan, but Italian cheese, cheese curd is kneaded with hot water of 50 ℃ or more to form a unique tissue, cheese called pasta filata with a unique texture There is also a method of classifying separately. In addition to mozzarella, probolone, cachocavalo, etc., fibrous cheese called “sal cheese” that has become common in Japan in recent years is classified into this category.
Fibrous cheese has a certain direction, elasticity, and fiber, and when it is torn by hand, it tears into a number of threads in a certain direction, and the torn piece of cheese shows a chewy texture that is very favorable. You can enjoy the texture. Fibrous cheese is made into a bar or plate shape by adding lactic acid bacteria and curdling enzyme to raw milk, curding, cutting and whey exclusion, cheese curd obtained through certain steps such as heating. It is obtained by forming into various shapes such as, and cooling and solidifying (see Patent Document 1).
As mentioned above, the cheese curd of fibrous cheese is obtained by adding lactic acid bacteria and curdling enzyme to raw milk, curdling, cutting and eliminating whey, but ultrafiltration (UF) membrane treatment A method is also known in which lactic acid bacteria or lactic acid and a milk-clotting enzyme are allowed to act on the concentrated milk, the acidic milk is extruded into hot water, and cheese curd is obtained by agglomeration with hot water (see Patent Document 2). . The cheese curd thus obtained can also be obtained by forming a rod-like or plate-like shape through a certain stretch through a process such as heating, and cooling and solidifying it.
以上のように製造された繊維状チーズは、そのまま食べても美味しいが、繊維状に裂くことで引き裂いたチーズ片はシコシコとした非常に好ましい歯ごたえを示し、繊維状チーズ本来の食感を楽しむことができる。 The fibrous cheese produced as described above is delicious even if you eat it as it is, but the piece of cheese that is torn by tearing into a fibrous shape shows a very pleasant crunchiness and enjoys the original texture of fibrous cheese Can do.
繊維状チーズをきれいに裂くためには、第一段階として棒状または板状の繊維状チーズの繊維が延伸する方向（以下、「繊維方向」という。）と平行ではない端面、例えば繊維方向に垂直な端面に指先、爪などで切れ目を設けて裂くきっかけをつくり、第二段階として指先に力をいれて繊維状チーズを繊維方向と同方向に裂くという作業が必要であるが、第一段階の指先や爪などで裂くきっかけを作ることは容易なことではなく、特に幼児、高年齢者には難しいという課題があった。
そのため、市場では容易に裂ける繊維状チーズの提供が強く望まれているという現状がある。
In order to tear the fibrous cheese cleanly, as a first step, an end surface that is not parallel to the direction in which the fiber of the rod-like or plate-like fibrous cheese stretches (hereinafter referred to as “fiber direction”), for example, perpendicular to the fiber direction It is necessary to create a break by making a cut with fingertips, nails, etc. on the end face, and as a second step, force is applied to the fingertip to tear the fibrous cheese in the same direction as the fiber direction, but the first step fingertip It is not easy to make a chance to tear with a fingernail or nail, and there is a problem that it is particularly difficult for infants and elderly people.
Therefore, there is a current situation that there is a strong desire in the market to provide a fibrous cheese that can be easily torn.
先の課題解決のために鋭意検討を行った結果、本発明者らは、繊維状チーズの繊維方向と平行ではない端面、例えば繊維方向に垂直な端面に適当な切れ目などを設けて加工することにより、指先、爪などで切れ目を設けて裂くきっかけを作らなくても容易にチーズの繊維方向と同方向に裂くことができ、課題解決を図れることを確認した。
さらに、繊維状チーズの繊維方向と平行ではない端面、例えば繊維方向に垂直な端面に適当な凹部を設け、該凹部の開口幅を設けるように加工することにより、指先、爪などで切れ目を設けて裂くきっかけを作らなくても容易にチーズの繊維方向と同方向に裂くことができ、その凹部の開口幅により、凹部をすぐに見つけることができることで課題解決を図れることを確認した。
As a result of diligent studies for solving the above problems, the present inventors processed an end face that is not parallel to the fiber direction of the fibrous cheese, for example, an appropriate cut or the like on the end face perpendicular to the fiber direction. Thus, it was confirmed that it was possible to easily break the cheese in the same direction as the fiber direction of the cheese without providing a break with a fingertip, a nail or the like, and to solve the problem.
Furthermore, by providing an appropriate recess on the end face that is not parallel to the fiber direction of the fibrous cheese, for example, an end face perpendicular to the fiber direction, and processing to provide an opening width of the recess, a cut is made with a fingertip, a nail, etc. It was confirmed that the problem could be solved by being able to easily find the recess by the opening width of the recess, without the need to make a crack, and by easily finding the recess by the opening width of the recess.
よって、本発明は、下記のいずれかの構成からなる発明である。
（１）繊維状チーズの繊維方向と平行でない端面に凹部を設けた繊維状チーズ。
（２）前記凹部が切れ目である上記（１）に記載の繊維状チーズ。
（３）前記切れ目が格子状である上記（２）に記載の繊維状チーズ。
（４）前記凹部が繊維状チーズの繊維が延伸する方向と平行に入った上記（１）〜（３）に記載の繊維状チーズ。
（５）前記端面における凹部の開口幅が0.1mm以上である上記（１）〜（４）に記載の繊維状チーズ。
（６）前記繊維状チーズがさけるチーズである上記（１）〜（５）に記載の繊維状チーズ。
（７）チーズを延伸する工程と、前記延伸したチーズを切断する工程と、前記切断したチーズの端面に凹部を設ける工程を有する繊維状チーズの製造方法。
（８）チーズを延伸する工程と、前記延伸したチーズを切断する工程と、前記切断したチーズの端面に凹部を設ける工程と、前記凹部を設けた端面を乾燥させる工程を有する繊維状チーズの製造方法。
（９）前記繊維状チーズがさけるチーズである上記（７）または（８）に記載の繊維状チーズの製造方法。
Therefore, this invention is invention which consists of one of the following structures.
(1) Fibrous cheese provided with a recess on an end surface that is not parallel to the fiber direction of the fibrous cheese.
(2) The fibrous cheese according to (1), wherein the recess is a cut.
(3) The fibrous cheese according to (2), wherein the cuts are lattice-shaped.
(4) The fibrous cheese according to any one of (1) to (3), wherein the concave portion enters parallel to a direction in which the fiber of the fibrous cheese extends.
(5) The fibrous cheese according to any one of (1) to (4) above, wherein the opening width of the concave portion on the end face is 0.1 mm or more.
(6) The fibrous cheese according to any one of (1) to (5) above, which is a cheese that the fibrous cheese avoids.
(7) The manufacturing method of fibrous cheese which has the process of extending | stretching cheese, the process of cut | disconnecting the said extended | stretched cheese, and the process of providing a recessed part in the end surface of the said cut | disconnected cheese.
(8) Manufacture of fibrous cheese which has the process of extending | stretching cheese, the process of cut | disconnecting the said extending | stretched cheese, the process of providing a recessed part in the end surface of the said cut cheese, and the process of drying the end surface which provided the said recessed part Method.
(9) The manufacturing method of fibrous cheese as described in said (7) or (8) which is cheese which the said fibrous cheese avoids.
本発明により、繊維状チーズにおいて容易に繊維方向と同方向に裂くことができるため、労することなく繊維状チーズ本来の食感を味わうことができる。 According to the present invention, since the fibrous cheese can be easily split in the same direction as the fiber direction, the original texture of the fibrous cheese can be enjoyed without any effort.
以下、本発明を詳細に説明する。
本発明における繊維状チーズとは、パスタフィラータと称されるイタリアを起源とするナチュラルチーズの一種であり、通常の半硬質系または硬質系チーズを製造する過程でできるチーズカードを50℃以上の温湯で練り、一定方向に引き伸ばした後冷却することで繊維性のある組織となるナチュラルチーズをいう。モッツァレラ、プロボローネ、カチョカバロなどのほかに、近年日本で一般的となったさけるチーズなどが含まれる。また、繊維状の組織をもつものであればプロセスチーズでもよい。なお、繊維状チーズを製造する方法は特に限定されず、常法で製造された繊維状チーズを用いることができる。
繊維状チーズの形状としては、特に限定されないが、例えば、さけるチーズとしては、チーズを繊維方向と垂直に切断した円柱状ものが多く市販されているが、形状は多角柱状でも板状でも良い。
本発明における端面の凹部は、例えばチーズの繊維方向と平行とならない端面に設けることができる。該端面は、繊維方向と平行とならない端面であれば特に限定されず、繊維方向と垂直な端面を一例として挙げることができる。
本発明における端面の凹部であるが、端面に凹部を設けることにより、容易に繊維方向と同方向に裂くことができるが、片方または両端面に設けることができる。両端面に設けることによって、どちらからでも裂くことができる。なお、凹部を両端面に設ける場合、それぞれの端面に設ける凹部の大きさや深さなどを調製することもできる。例えば、片方の端面に３ｍｍ角、10ｍｍの深さの格子状の切れ目を、もう片方の端面に６ｍｍ角、15ｍｍ深さの格子状の切れ目を設けることにより、裂く端面を選択することによって、大きくも小さくも裂くことができる。なお、凹部の数は１以上あれば良いが、２以上設けることによって、より適当な大きさに裂きやすくすることができる。
Hereinafter, the present invention will be described in detail.
The fibrous cheese in the present invention is a kind of natural cheese originating in Italy called pasta filata, and a cheese curd made in the process of producing a normal semi-hard or hard cheese at 50 ° C or higher It is a natural cheese that is kneaded with warm water, stretched in a certain direction, and then cooled to form a fibrous structure. In addition to mozzarella, probolone, cachocavalo, and other cheeses that have become common in Japan in recent years. Process cheese may be used as long as it has a fibrous structure. In addition, the method of manufacturing fibrous cheese is not specifically limited, The fibrous cheese manufactured by the conventional method can be used.
Although it does not specifically limit as a shape of fibrous cheese, For example, as a cheese to avoid, many column-shaped things which cut | disconnected cheese perpendicularly | vertically with the fiber direction are marketed, but a polygonal column shape or plate shape may be sufficient.
The recessed part of the end surface in this invention can be provided in the end surface which is not parallel to the fiber direction of cheese, for example. The end face is not particularly limited as long as the end face is not parallel to the fiber direction, and an end face perpendicular to the fiber direction can be given as an example.
Although it is the recessed part of the end surface in this invention, by providing a recessed part in an end surface, it can be easily torn in the same direction as a fiber direction, However, It can provide in one or both end surfaces. By providing both ends, it can be torn from either side. In addition, when providing a recessed part in both end surfaces, the magnitude | size, depth, etc. of a recessed part provided in each end surface can also be prepared. For example, by selecting a cut end face by providing a 3 mm square, 10 mm deep grid-like cut on one end face and a 6 mm square, 15 mm deep grid cut on the other end face, Can be torn even small. Note that the number of the concave portions may be one or more, but by providing two or more, it is possible to easily tear to a more appropriate size.
端面に凹部を設ける方法としては、カッター、ナイフなどの刃物を用いることができるが、凹部を設けられる用具であれば特に限定されるものではない。各端面において縦、横、斜め、円などあらゆる方向に凹部を設けることができ、格子状、星状、ハート状など様々な模様状に凹部を設けることもできる。例えば、1〜5ｍｍ角となるように凹部を設けることにより、裂いた時に適度な太さになり、よりシコシコとした非常に好ましい歯ごたえを示すため、良好な食感となり、美味しく食することができる。
凹部の深さは、引き裂くきっかけができればよいため特に限定されるものではないが、例えば、10ｃｍの長さの繊維状チーズであれば、1ｍｍ以上、好ましくは10ｍｍ以上、さらに好ましくは20ｍｍ以上の深さを有することにより、十分引き裂くきっかけができる。端面の大きさや繊維状チーズの長さなどを考慮して適宜調整することができる。
As a method of providing the concave portion on the end face, a cutter such as a cutter or a knife can be used, but it is not particularly limited as long as it is a tool provided with the concave portion. Concave portions can be provided in various directions such as vertical, horizontal, diagonal, and circle on each end face, and the concave portions can be provided in various patterns such as a lattice shape, a star shape, and a heart shape. For example, by providing a recess so as to be 1 to 5 mm square, it becomes an appropriate thickness when it is torn and shows a very favorable texture that is more chewy, so it has a good texture and can be eaten deliciously .
The depth of the recess is not particularly limited as long as it can trigger tearing. For example, in the case of fibrous cheese having a length of 10 cm, the depth is 1 mm or more, preferably 10 mm or more, more preferably 20 mm or more. By having the thickness, it is possible to trigger sufficiently. It can adjust suitably in consideration of the magnitude | size of an end surface, the length of fibrous cheese, etc.
さらに、端面における凹部の開口幅を設けることによって、凹部のみを設けた場合に比べてより容易に裂け易くすることができる。端面における凹部の開口幅について図１を用いて説明する。図１（a）は、さけるチーズの繊維方向と平行でない端面に凹部を設けた繊維状チーズに関するものであり、(ｂ)は前記繊維状チーズの一部(A)を拡大した図である。(ｂ)には、格子状の凹部が設けてあり、各凹部をa1、b1、c1、d1とする。該凹部（a1、b1、c1、d1）を設けたチーズ表面の水分を除くことによりチーズを収縮させて、端面における凹部の開口幅（a2、b2、c2、d2）を設けることができる。例えば、凹部a1は、チーズ表面の水分が除かれて周辺のチーズが収縮することにより、a2に示すような開口幅ができるのである。
端面における凹部の開口幅を設ける方法としては、例えば、凹部の表面部分のチーズの水分を除き、チーズを収縮させることにより開口幅を設ける方法がある。水分を除く方法としては、熱風、蒸気などでチーズ表面の温度を上げて乾燥させる方法、乾燥した気体を接触させて乾燥させる方法、チーズ温度を上げることのできる電磁波などでチーズ全体を熱して表面を乾燥させる方法、カッター、ナイフなどの刃物を熱しておくことにより、凹部を設けた際に凹部表面を乾燥させる方法などがあるが、特に限定されるものではない。
また、例えば、カッター、ナイフなどの刃物で凹部を設ける際に楔形にチーズを切り取るような角度で新たに切れ目を設けることで端面における凹部の開口幅を設けることができる。なお、できた楔形のチーズ片は水などの液体、窒素などの気体で取り除いたり、掃除機のような装置で吸い込んで取り除くことができる。
以上の様に、繊維状チーズの繊維方向と平行ではない端面、例えば繊維方法に垂直な端面における凹部の開口幅を設けることにより、凹部のみを設けた場合に比べてより容易に裂け易い繊維状チーズを提供することが可能となった。さらに、端面における凹部の開口幅を設けることにより、凹部の位置が明らかになり、より引き裂きやすくなる。
凹部に設ける開口幅であるが、少なくとも0.1ｍｍ以上、好ましくは1ｍｍ以上、より好ましくは3ｍｍ以上有することにより、十分引き裂くきっかけができる。繊維状チーズの端面の大きさや長さなどを考慮して適宜調整することができる。
Furthermore, by providing the opening width of the concave portion at the end face, it can be more easily split compared to the case where only the concave portion is provided. The opening width of the concave portion on the end face will be described with reference to FIG. Fig.1 (a) is related with the fibrous cheese which provided the recessed part in the end surface which is not parallel to the fiber direction of cheese to avoid, (b) is the figure which expanded a part (A) of the said fibrous cheese. (b) is provided with a lattice-shaped recess, and the recesses are designated as a1, b1, c1, and d1, respectively. By removing the moisture on the cheese surface provided with the recesses (a1, b1, c1, d1), the cheese can be shrunk to provide the opening width (a2, b2, c2, d2) of the recesses at the end face. For example, the recess a1 has an opening width as shown in a2 by removing moisture on the cheese surface and shrinking the surrounding cheese.
As a method of providing the opening width of the concave portion at the end face, for example, there is a method of removing the moisture of cheese on the surface portion of the concave portion and providing the opening width by contracting the cheese. As a method of removing moisture, the surface of the cheese is heated by heating the cheese surface with hot air, steam, etc., the method of drying by contacting dried gas, the electromagnetic wave that can raise the cheese temperature, etc. There are, for example, a method of drying the surface, a method of drying the surface of the recess when the recess is provided by heating a cutter such as a cutter or a knife, but there is no particular limitation.
In addition, for example, when the concave portion is provided with a cutter such as a cutter or a knife, the opening width of the concave portion at the end face can be provided by providing a new cut at an angle that cuts the cheese into a wedge shape. The resulting wedge-shaped cheese pieces can be removed with a liquid such as water or a gas such as nitrogen, or can be removed by sucking with a device such as a vacuum cleaner.
As described above, by providing the opening width of the concave portion at the end face that is not parallel to the fiber direction of the fibrous cheese, for example, the end face perpendicular to the fiber method, the fibrous form is more easily torn than when only the concave portion is provided. It became possible to provide cheese. Furthermore, by providing the opening width of the concave portion on the end face, the position of the concave portion becomes clear and it becomes easier to tear.
The opening width provided in the recess is at least 0.1 mm or more, preferably 1 mm or more, and more preferably 3 mm or more, so that sufficient tearing can be achieved. It can adjust suitably in consideration of the magnitude | size, length, etc. of the end surface of fibrous cheese.
繊維状チーズの繊維方向と平行でない端面に凹部を設けた繊維状チーズの製造方法であるが、例えば、常法に従いチーズを延伸し、延伸した繊維状チーズをカッターなどの刃物を用いて適切な長さに切断して繊維状チーズを製造する。前記切断した繊維状チーズの端面にカッターなどの刃物を用いて凹部を設けることにより、端面に凹部を設けた繊維状チーズを製造することができる。 Although it is a manufacturing method of fibrous cheese which provided the crevice in the end face which is not parallel to the fiber direction of fibrous cheese, for example, cheese is stretched according to a conventional method, and the stretched fibrous cheese is appropriately used using a knife such as a cutter. Cut into lengths to produce fibrous cheese. By providing a concave portion on the end surface of the cut fibrous cheese using a cutter such as a cutter, a fibrous cheese having a concave portion on the end surface can be produced.
さらに、端面の凹部を乾燥させることにより、より裂き易い端面の凹部に開口幅を設けた繊維状チーズを製造することができる。 Furthermore, the fibrous cheese which provided the opening width | variety in the recessed part of the end surface which is easier to tear can be manufactured by drying the recessed part of an end surface.
次に実施例および試験例を示し、本発明を詳細に説明する。なお、以下に記載する実施例は本発明を説明するものであり、本発明は実施例の記述に限定されるものではない。 Next, the present invention will be described in detail with reference to examples and test examples. In addition, the Example described below demonstrates this invention and this invention is not limited to description of an Example.
[実施例１]
通常の方法で棒状に延伸した繊維性のあるチーズを10ｃｍの長さに、繊維方向と垂直となるように切断してさけるチーズを製造した。片方の端面に、刃が３ｍｍ角の格子状となったステンレス製カッターを用いて、格子状の切れ目を３ｍｍ角、10ｍｍの深さに設けて、端面に凹部を設けたさけるチーズを製造した（実施品１、図１参照）。
[Example 1]
The cheese which can be cut | disconnected and cut so that it may become perpendicular | vertical to a fiber direction may be cut into the length of 10 cm from the fibrous cheese extended | stretched by the rod shape with the normal method. Using a stainless steel cutter with a 3 mm square blade on one end face, a grid cut was provided at a depth of 3 mm square and 10 mm to produce a cheese with a recess on the end face ( Implementation product 1, see FIG.
[実施例２]
通常の方法で板状に延伸した繊維性のあるチーズを10ｃｍの長さに、繊維方向と垂直となるように切断してさけるチーズを製造した。片方の端面に、長辺に対して垂直となるように、刃が2ｍｍ角の格子状となったステンレス製カッターを用いて、格子状の切れ目を2ｍｍ角、10ｍｍの深さに切れ目を設けて、端面に凹部を設けたさけるチーズを製造した（実施品２、図２参照）。
[Example 2]
The cheese which can be cut | disconnected and cut so that it may become perpendicular | vertical to a fiber direction may be cut | disconnected in the length of 10 cm to the cheese with the fiber extended | stretched by the normal method at plate shape. Using a stainless steel cutter with a 2 mm square grid in the end face on one side so that it is perpendicular to the long side, provide a 2 mm square grid cut at a depth of 10 mm. The cheese which can provide the recessed part which provided the recessed part in the end surface was manufactured (refer the implementation goods 2, FIG. 2).
[試験例１]
実施品１および２について、10名のパネラーにより、さけるチーズの裂け易さを官能的に評価した。なお、実施例１と同様に製造し、端面に凹部を設けていないさけるチーズを比較品１、実施例２と同様に製造し、端面に凹部を設けていないさけるチーズを比較品２とした。
なお、評価方法であるが、５点法を用いて、１点：裂け難い、２点：やや裂け難い、３点：どちらでもない、４点：やや裂け易い、５点：裂け易い、とした。
[Test Example 1]
About the implementation goods 1 and 2, the ease of tearing of cheese to avoid was sensuously evaluated by 10 panelists. In addition, it manufactured similarly to Example 1, manufactured cheese which does not provide a recessed part in an end surface similarly to the comparative product 1 and Example 2, and made cheese which does not provide a recessed part in the end surface as the comparative product 2.
Although it is an evaluation method, using a 5-point method, 1 point: difficult to tear, 2 points: somewhat difficult to tear, 3 points: neither, 4 points: easy to tear, 5 points: easy to tear .
結果は以下の通りであった。
（１）実施品１
１点：０名、２点：０名、３点：２名、４点：７名、５点：１名
平均点：３．９点
（２）比較品１
１点：１名、２点：４名、３点：５名、４点：０名、５点：０名
平均点：２．４点
（３）実施品２
１点：０名、２点：０名、３点：０名、４点：５名、５点：５名
平均点：４．５点
（４）比較品２
１点：１名、２点：４名、３点：４名、４点：１名、５点：０名
平均点：２．５点
The results were as follows.
(1) Implemented product 1
1 point: 0, 2 points: 0, 3 points: 2, 4 points: 7, 5 points: 1 average point: 3.9 points (2) Comparative product 1
1 point: 1 person, 2 points: 4 persons, 3 points: 5 persons, 4 points: 0 persons, 5 points: 0 persons Average point: 2.4 points (3) Product 2
1 point: 0 people, 2 points: 0 people, 3 points: 0 people, 4 points: 5 people, 5 points: 5 people Average point: 4.5 points (4) Comparison product 2
1 point: 1 person, 2 points: 4 persons, 3 points: 4 persons, 4 points: 1 person, 5 points: 0 persons Average point: 2.5 points
以上の結果より、端面に凹部を設けたさけるチーズが裂き易いことが明らかとなった。 From the above results, it became clear that the cheese to be provided with a recess on the end face is easily torn.
［実施例３］
通常の方法で棒状に延伸した繊維状のあるチーズを10ｃｍの長さに、繊維方向と垂直となるように切断してさけるチーズを製造した。両端面に、刃が３ｍｍ角の格子状となったステンレス製カッターを用いて、格子状の切れ目を３ｍｍ角、10ｍｍの深さに設けて、端面に凹部を設けたさけるチーズを製造した（実施品３）。
得られたさけるチーズは、両端面に凹部を設けているためどちらからでも裂くことができ、より容易に繊維方向と同方向に裂くことができた。
[Example 3]
A cheese having a fibrous shape stretched in a rod shape by a normal method was cut to a length of 10 cm so as to be perpendicular to the fiber direction. Using a stainless steel cutter with a 3 mm square grid on both end faces, a grid cut was provided at a depth of 3 mm square and 10 mm, and a cheese with a recess provided on the end face was manufactured. Product 3).
The resulting avoid cheese can rip from either because of a concave portion is provided on both end faces, it was more easily able to rip the fiber direction the same direction.
〔実施例４〕
実施例１で製造したさけるチーズの凹部を設けた端面に約150℃の熱風を1分間吹き付けた。熱風によって、端面の凹部のチーズ表面の水分が低下することにより、端面の凹部に1ｍｍの開口幅を有するさけるチーズを製造した（実施品４、図１(c)参照）。
Example 4
Hot air of about 150 ° C. was blown for 1 minute on the end face provided with the concave portion of the cheese produced in Example 1. By reducing the moisture on the cheese surface in the recesses on the end surface by hot air, a cheese that has an opening width of 1 mm in the recesses on the end surface was manufactured (see Example 4, Fig. 1 (c)).
［実施例５］
実施例２で製造したさけるチーズの凹部を設けた端面に約150℃の熱風を1分間吹き付けた。熱風によって、端面の凹部のチーズ表面の水分が低下することにより、端面の凹部に1ｍｍの開口幅を有するさけるチーズを製造した（実施品５）。
[Example 5]
Hot air of about 150 ° C. was blown for 1 minute on the end face provided with the concave portion of the cheese produced in Example 2. By reducing the moisture on the cheese surface in the recesses on the end face by hot air, a cheese to avoid having an opening width of 1 mm in the recesses on the end face was manufactured (Example Product 5).
〔実施例６〕
実施例１で製造したさけるチーズの凹部を設けた端面に約150℃の熱風を２分間吹き付けた。熱風によって、端面の凹部のチーズ表面の水分が低下することにより、端面の凹部に3ｍｍの開口幅を有するさけるチーズを製造した（実施品６、図１(c)参照）。
Example 6
Hot air of about 150 ° C. was blown for 2 minutes on the end face provided with the concave portion of the cheese produced in Example 1. By reducing the moisture on the cheese surface in the recesses on the end surface by hot air, a cheese that has an opening width of 3 mm in the recesses on the end surface was manufactured (see Example 6, Fig. 1 (c)).
〔試験例２〕
実施品４〜６について、10名のパネラーにより、さけるチーズの裂け易さを官能的に評価した。なお、評価は試験例１と同様の方法で行った。
[Test Example 2]
About the implementation goods 4-6, the ease of tearing of the cheese to avoid was sensuously evaluated by 10 panelists. The evaluation was performed in the same manner as in Test Example 1.
結果は以下の通りであった。
（１）実施品４
１点：０名、２点：０名、３点：０名、４点：５名、５点：５名
平均点：４．５点
（２）実施品５
１点：０名、２点：０名、３点：０名、４点：３名、５点：７名
平均点：４．７点
（３）実施品６
１点：０名、２点：０名、３点：０名、４点：２名、５点：８名
平均点：４．８点
The results were as follows.
(1) Implemented product 4
1 point: 0 people, 2 points: 0 people, 3 points: 0 people, 4 points: 5 people, 5 points: 5 people Average point: 4.5 points (2) Product 5
1 point: 0 people, 2 points: 0 people, 3 points: 0 people, 4 points: 3 people, 5 points: 7 people Average score: 4.7 points (3) Product 6
1 point: 0 people, 2 points: 0 people, 3 points: 0 people, 4 points: 2 people, 5 points: 8 people Average point: 4.8 points
全ての実施品は4.5以上の評点であり、さけるチーズの端面の凹部に開口幅を設けることによって、より裂き易いさけるチーズを得ることができた。 All the implementation products had a score of 4.5 or more, and by providing an opening width in the concave portion of the end face of the cheese to be avoided, it was possible to obtain a cheese that was easier to tear.
［実施例７］
実施例３で製造したさけるチーズの凹部を設けた両端面に約150℃の熱風を1分間吹き付けた。熱風によって、端面の凹部のチーズ表面の水分が低下することにより、端面の凹部に3ｍｍの開口幅を有するさけるチーズを製造した（実施品７）。
得られたさけるチーズは、どちらからでも裂くことができるし、両端面の凹部に開口幅を設けることによって、より容易に繊維方向と同方向に裂くことができた。
[Example 7]
Hot air of about 150 ° C. was blown for 1 minute on both end surfaces provided with recesses for the cheese produced in Example 3. By reducing the moisture on the cheese surface in the recesses on the end surface by hot air, a cheese to be avoided having an opening width of 3 mm in the recesses on the end surface was produced (Example Product 7).
The obtained cheese can be torn from either side, and can be more easily torn in the same direction as the fiber direction by providing opening widths in the recesses on both end faces.
［実施例８］
通常の方法で半径１ｃｍの棒状に延伸した繊維性のあるチーズを10ｃｍの長さに、繊維方向と垂直となるように切断してさけるチーズを製造した。片方の端面の外周eの２ｍｍ内側(f1)に5ｍｍ間隔(g1)で10ｍｍの深さの切れ目を設けて、端面に凹部の設けたさけるチーズを製造した（実施品８、図３参照）。
図３に示したように、端面に凹部を設けているため、より容易に繊維方向と同方向に裂くことができた。
[Example 8]
The cheese which can cut | disconnect the cheese with the fiber extended | stretched in the rod shape of a 1 cm radius by a normal method to a length of 10 cm so that it may become perpendicular | vertical to a fiber direction was manufactured. Cuts having a depth of 10 mm were provided at an interval (g1) of 5 mm on the inner side (f1) of the outer periphery e of one end surface to produce cheese that was provided with a recess on the end surface (see Example Product 8, FIG. 3).
As shown in FIG. 3, since the concave portion was provided on the end face, it could be more easily split in the same direction as the fiber direction.
本発明により、繊維状チーズにおいて容易に繊維方向と同方向に裂くことができるため、労することなく繊維状チーズ本来の食感を味わうことができる。 According to the present invention, since the fibrous cheese can be easily split in the same direction as the fiber direction, the original texture of the fibrous cheese can be enjoyed without any effort.
a1 、b1、c1、d1：端面の凹部（格子状の切れ目）
a2 、b2、c2、d2：端面の凹部の開口幅
e：繊維状チーズの端面の外周
f1：繊維状チーズの端面の外周から2mm内側を示す線
g1：各凹部の間の長さを示す線
a1, b1, c1, d1: Recesses on the end face (lattice cuts)
a2, b2, c2, d2: Opening width of the recess on the end face
e: Outer periphery of fibrous cheese
f1: Line indicating 2mm inside from the outer periphery of the end face of fibrous cheese
g1: Line indicating the length between each recess
Claims (9)
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| JP2017035033A (en) * | 2015-08-10 | 2017-02-16 | 雪印メグミルク株式会社 | Cheese package |
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