JP3160816B2 - Method for producing sliced cheese with tearing directionality - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sliced cheese having a tearing direction which can be used by being split into vegetable salads or hors d'oeuvres.

[0002]

2. Description of the Related Art Conventionally, in a method for producing cheese having a tearing direction, that is, a filamentous structure or a fibrous structure, as a natural cheese, a cheese curd is kneaded in hot water and extruded to produce a filamentous cheese. Method (JP-A-56-1
No. 64744), a device for extruding, pulling and cutting a cheese curd into a rope shape (JP-A-57-86251), stretching a cheese curd, cutting it into a rope shape, and rolling it into a flat shape to form a mesh cheese. Manufacturing method,
No. 129644), a method of producing a strip-shaped fibrous cheese by cutting an unripe cheese, immersing it in hot water, heating it, extruding it into a band by an extrusion molding machine, and using a rolling molding machine (JP-A-59-11).
No. 8045), as a process-type cheese, a method for producing a cheese having a fibrous structure in which a cheese curd or unripened cheese is heated and kneaded by an extruder having a heating and cooling mechanism, and then extruded from a die while being cooled. Etc. have been proposed.

[0003] However, in such a conventional method for producing cheese having a filamentous or fibrous structure,
The flavor, constitution (hard) and structure (coarse) characteristic of cheese curd or unripe cheese were maintained, and a cheese having a flexible structure and dense structure similar to processed cheese could not be obtained. Also, by adding various foods other than cheese, a variety of flavors and cheese suitable for various uses could not be obtained.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above situation, and is directed to a method for producing a sliced cheese having a characteristic soft constitution and a dense structure, which is characteristic of a process cheese and having a tearing direction. It is another object of the present invention to provide a sliced cheese suitable for various uses that matches the needs of consumers.

[0005]

Means for Solving the Problems In the natural cheese used in the present invention, the ratio of protein to fat in the component composition is 1.4 or less, preferably 1.
Natural cheese having a content of water-soluble nitrogen in total nitrogen of 25.0% or less, preferably 20.0% or less, which is not more than 3 cheeses, is used alone or in combination. When the content of water-soluble nitrogen in the total nitrogen exceeds 25.0%, the tearing direction becomes poor. The gum used as a stabilizer in the present invention may have a carbobean gum, xanthan gum, carrageenan, guar gum or the like alone or as a mixture of 0.2 to 0.2.
1.0% by weight, preferably 0.4 to 0.8% by weight is added. If the added amount of gum is less than 0.3% by weight, the product cheese is in a water-separated state and oil-separated (oil-off) state. Become. The emulsifier used in the present invention is usually 0.1 to 1.0% by weight, preferably 0.3 to 0. 7% by weight is added. If the amount of the emulsifier is less than 0.3% by weight, oil separation occurs at the time of heating and melting. On the other hand, if the content is more than 1.0% by weight, the tearing direction of the product cheese deteriorates. In the present invention, a known batch-type cheese melting pot is used as a device for heating and melting natural cheese, and a known hot-pack rolling method is used as a device for filling and packaging in a slice shape.

Next, the effect of using the natural cheese used in the present invention will be shown by Test Example 1.

Test Example 1 Table 1 below shows the state of the tearing direction of the product cheese according to the type of natural cheese, the ratio of protein and fat of the cheese, and the content of water-soluble nitrogen in the total nitrogen. 0.5% sodium diphosphate to natural cheese
% Of carob bean gum and 0.4% by weight of carob bean gum were added, sliced cheese having a water content of 48.0% was produced by a conventional method, and the tear directions of the cheese were compared.

[0007]

[Table 1]

In Table 1 above, the quality of the tearing direction is indicated by the following symbols. ◎ ・ ・ ・ ・ Good ○ ・ ・ ・ ・ Slightly good △ ・ ・ ・ ・ Somewhat bad × ・ ・ ・ ・ Poor

[0009]

Example 1 2.0 kg of cheddar cheese having a protein to fat ratio of 1: 1.27 and a water-soluble nitrogen content of 10.5% in total nitrogen was ground, and carob bean gum was used as a stabilizer. 8.0 g and 10.0 g of dibasic sodium phosphate as an emulsifier were added and mixed.
Water is added so as to be 5.0 to 50.0%, and the mixture is heated and melted while stirring at a speed of 120 rpm in a batch-type emulsification kettle. The heated and melted cheese was molded and packaged into slices by a slice cheese filling and packaging machine, and cooled and solidified in a refrigerator at 5 ° C. for 24 hours. When the solidified sliced cheese was taken out of the film and was torn in a certain direction by hand, a good tearing direction was observed.

[0010]

EXAMPLE 2 2.0 kg of Gouda cheese having a protein-to-fat ratio of 1: 1.06 and a water-soluble nitrogen content of 17.7% in total nitrogen was ground, and 8.0 g of xanthan gum was used as a stabilizer. And sodium citrate 10.0 g as emulsifier
And further mixed, and the product moisture is 48.0 to 50.0.
% And add water to the batch-type emulsification kettle for 120 r.
Heat and melt while stirring at a speed of pm. Example 1 below
The sliced cheese was obtained by treating the melted cheese in the same manner as described above. As with the sliced cheese obtained in Example 1, this sliced cheese also showed good tearing directionality.

[0011]

[Application example] The sliced cheese obtained in Examples 1 and 2 is torn in a certain direction, and this strip-shaped cheese is used as a topping material for vegetable salad or mixed to give a good appearance and an appetite and balance of nutrition. Easy-to-eat cheese vegetable salad. Furthermore, it can be easily used for hors d'oeuvres.

[0012]

As described above, according to the production method of the present invention, a batch-type cheese emulsifying pot and a slice cheese, which can be used for a slice cheese having a tearing direction, which cannot be obtained with a conventional process type slice cheese, are usually used. Can be easily obtained with the manufacturing apparatus of In addition, cheese vegetable salad and hors d'oeuvres can be easily made using this cheese.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-47432 (JP, A) JP-A-56-164744 (JP, A) JP-A-5-76282 (JP, A) JP-A-59-474 118045 (JP, A) JP-A-64-85041 (JP, A) JP-A-2-227029 (JP, A) JP-A-4-507349 (JP, A) (58) Fields investigated (Int. ⁷ , DB name) A23C 19/00-19/16

Claims (1)

(57) [Claims] The present invention is a cheese in which the ratio of protein to fat in the composition of ingredients is 1.4 or less in fat to protein 1 and the content of water-soluble nitrogen in total nitrogen is 25.
0% or less of natural cheese is crushed and mixed, and the mixture is heated and melted by stirring at a low shear force of 120 rpm using gum and a small amount of phosphate and / or citrate as a stabilizer,
Then pull, characterized in that the filling and packing the sliced
A method for producing sliced cheese with tearing directionality .