JP3054951B2 - Method for producing bite-sized smoked cheese - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing bite-sized smoked cheese that is twist-wrapped or pillow-wrapped in the form of candy.

(Prior art) Conventionally, as a method for producing this kind of bite-sized smoked cheese, the cheese is cut into bite-sized pieces, the surface of the cheese pieces is dried to give the surface mechanical suitability for packaging, Then, a method has been proposed in which the cheese pieces are smoke-treated and then packaged (twisted packaging), and the resulting packaged cheese is hermetically packaged in the presence of humidified air (Japanese Patent Publication No. 57-35621).

However, in this method, the surface of the cut cheese pieces is dried, so that the moisture of the cheese evaporates, and at the same time, fat is easily separated on the surface. In addition, since the surface is dried, the penetration of smoke is poor in the subsequent smoking process. The smoking time is long. Furthermore, the processes such as cooling after smoking and hermetic packaging under humidification are complicated, and there is a problem in quality and economy.

(Problems to be Solved by the Invention) The present invention has been made in view of the above-mentioned circumstances, and economically produces a bite-sized smoked cheese of stable quality without drying the cheese cross section or packaging it under humidified conditions. It is intended to provide a possible method.

(Means for Solving the Problems) In the present invention, cheese melted by an ordinary method is filled in a tube made of a synthetic resin film to form cheese in a cylindrical tube, and then cooled in a cooling bath.

Next, the cooled cheese in a tube is peeled by a film peeling device, and the bare rope-shaped cheese is cut into a bite-sized piece by a cheese cutting device. The cut pieces of cheese are twist-wrapped or pillow-wrapped with a cheese-based film, such as cellophane, which is a gas-permeable film, in close contact with a part of the cheese.

Next, the twist-wrapped cheese or the pillow-packed cheese is stored in a net basket or a net shelf, smoked at a temperature of 55 ° C. or less, preferably 45 to 50 ° C., and then hermetically sealed in a plastic bag. .

(Operation) According to the present invention, a twist-wrapped or pillow-packed cheese can be smoke-treated in its original shape with a breathable film, which is partially adhered to the cheese. A gap is formed between the wrapping film and the packaging film, and the portion is filled with smoke (smoke), and the cross section of the cheese is smoked slightly thicker than the contact portion, so that a bite-sized smoked cheese with contrast can be obtained. Further, since the packaging material is also smoked, it has an effect of improving the preservability and suppressing the disappearance of smoke flavor to a minimum.

(Example 1) A tube made of a bag of a cheese melted by a conventional method and filled with a strip film is filled with the cheese to form a tubed cheese, and then the tubed cheese is cooled in a cooling bath. Next, the cooled tube-containing cheese is peeled off with a film peeling device, and the bare rope-shaped cheese is cut into bite-sized pieces by a cutting device, and then the cut cheese pieces are partially adhered to the cheese with cellophane. After twist packaging, the twist-wrapped cheese was placed in a net basket of a smoke chamber, and smoked at a temperature of 50 ° C. and a humidity of 70% for 60 minutes.

Next, the twisted package subjected to the smoke treatment was hermetically packaged in a synthetic resin bag to obtain a product.

(Example 2) A piece of cheese obtained in the same manner as in Example 1 was partially adhered to the cheese with cellophane and pillow-packed, and then the pillow-packaged cheese was stored in a net shelf of a smoke chamber, and heated. It was smoked at 50 ° C and 70% humidity for 60 minutes.

Next, the smoked pillow package was sealed and packaged in a synthetic resin bag to obtain a product.

(Effect of the Invention) As described above, according to the present invention, the surface of the cheese is dried or humidified so as to impart mechanical packaging suitability, so that the cheese is not physically changed. High-quality bite-sized smoked cheese can be obtained economically.

Claims (1)

(57) [Claims] (1) Twist packaging or pillow packaging in which rope-shaped cheese is cut into bite-sized pieces, and the cut cheese fragments are partially and closely adhered to the cheese with a cellulosic film as a breathable film. A method of producing a smoked cheese with a bite size, wherein the packaged cheese is stored in a net basket or a net rack and smoked at 45 to 50 ° C.