JP3411551B2 - Laminated cheese food and its package - Google Patents

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 product which can be easily peeled off one by one even when stacked.

[0002]

2. Description of the Related Art At present, in cheese products centering on process cheese, instead of individually packaging each plate-shaped product individually, several to several tens of them are directly stacked and then collected. Products in the form of packaging are provided.
The advantage of this type of product form is that, in addition to the convenience of being cut in advance, less packaging material becomes dust after use. Considering the recent increasing environmental awareness of consumers, it is expected that the support for these forms of products will increase in the future. However, cheese is generally characterized in that if it is stored in a stacked state for a long time, adjacent cheeses are bound to each other at their contact surfaces. Therefore, it is necessary to prevent this binding and to devise a good peeling of each of the stacked cheeses.

Until now, mainly process cheese,
Various methods for preventing the adjacent cheeses from binding to each other after being stacked have been studied. For example, a method of preparing a raw material cheese containing aged cheese and a raw material cheese having a low maturity of less than one month (Japanese Patent Laid-Open No. 58-47432), a natural cheese with suppressed aging, and a natural cheese of less than one month of aging. Is prepared from a raw material cheese containing 50% by weight or more (Japanese Patent Laid-Open No. 4-179442), 30% by weight or more of unripened natural cheese, and 0.05 to 1% by weight of a polysaccharide thickener. Method (JP-A-5-146250), a raw material cheese containing carboxylate, diphosphate, tripolyphosphate,
A method of preparing by adding a molten salt composed of polyphosphate or a mixture thereof (JP-A-8-196209) and a method of containing whey protein in an amount of 0.15% by weight or more in the total protein (JP-A-8-256686). No. publication) is proposed.

However, in the method of using raw material cheese having a low ripeness described in JP-A-58-47432 and JP-A-4-179442, the rich flavor peculiar to aged cheese is imparted. Is difficult, and the texture tends to become hard and elastic, which is characteristic of unripe cheese. Further, even when using the method described in JP-A-8-196209 and JP-A-8-256686, the target cheese is a relatively hard cheese using Gouda cheese or cheddar cheese as a main ingredient, It does not provide a technique for imparting releasability to very soft cheese such as cream cheese, or cheese having very high water content and fat content. In addition, in the prior art, there are many things that do not describe the pH of cheese, but it is considered that the pH is about 5.5 to 6.5 as judged from the Examples, etc., and the cheese with high acidity and low pH having sourness ( pH
5 or less) does not provide a technique for imparting releasability. That is, in the conventional method, soft cheese such as cream cheese, soft cheese with high water content or fat, low pH cheese having sourness, etc. are formed into a plate shape, and are laminated in multiple layers. It was impossible to make cheese.

[0005]

DISCLOSURE OF THE INVENTION The present invention was created in order to solve these problems, and is formed by laminating a plate-shaped product in multiple layers to obtain a laminate excellent in flavor and texture. The purpose is to provide cheese food.

[0006]

In order to solve the above problems, the laminated cheese food of the present invention has a multi-layer structure of at least three layers to solve the problems. That is, it is a laminated cheese food having a multi-layer structure of at least three layers by laminating plate-shaped food materials and having two outer layers and at least one intermediate layer arranged therebetween. A board having cheeses in the two outer layers and having peelability between the outer layers that are between the outer layers of the laminated cheese foods adjacent to each other when the laminated cheese foods are stacked. Food material is arranged, and the intermediate layer has a binding property with the plate-shaped food material of the outer layer, and when a plurality of intermediate layers are provided, the binding property between the plate-shaped food materials of the intermediate layer. Placing a plate-shaped food material having a, when the laminated cheese food is stacked a plurality of sheets, peelability between the outer layers, between the outer layer and the intermediate layer and between the intermediate layers. Due to the cohesiveness, the two outer layers and at least one middle layer arranged between them Configured such that the layer is peeled one by one by a multi-layer structure that is integrated.

[0007] Here, the plate-shaped food material of the intermediate layer is more ripe than cheeses of a different kind from the cheeses contained in the plate-shaped food material of the outer layer or cheeses contained in the plate-shaped food material of the outer layer. Cheeses having a high pH, softness due to high water content or fat content, or low pH may be used to contribute to taste and aesthetics. In addition, the plate-shaped food material of the intermediate layer, foods other than cheese, liquid, paste, powder, solid,
Alternatively, it may be contained in the form of fibers to contribute to taste and nutrition. At least one of the plate-shaped food material of the outer layer and the intermediate layer, by containing an additive or a raw material for adjusting the color tone, by making the plate-shaped food material of the outer layer and the intermediate layer have the same color tone, laminated cheese food It may not look like a multilayer structure, or by containing an additive or raw material for adjusting the color tone to make the plate-shaped food material of the outer layer and the intermediate layer different in color tone, a vivid contrast is exhibited,
It can be made into a visually appealing laminated cheese food.

By providing at least two or more such laminated cheese foods as a laminated cheese food package which is stacked and packaged, it may contribute to the convenience of distribution.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION 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 product according to the present invention. Each laminated cheese food (t1) is composed of a plate-shaped food material. That is, one piece of laminated cheese food (t1)
Consists of an outer layer (A) (B) and an intermediate layer (C). This laminated cheese food is one laminated cheese food (t1)
A predetermined number of (t2), (t3) ... Are stacked and further packaged to provide a laminated cheese food package (t).

As a result of earnest studies to achieve the above-mentioned object, the present inventor has made the laminated cheese food (t1) into a multi-layered structure having three or more layers, and the outer layers (A) and (B) have peelability. Regarding the intermediate layer (C), in which the cheese-containing plate-shaped food material is arranged and does not come into contact with the adjacent laminated cheese foods when stacked, cheeses of different types from the cheeses contained in the outer layers (A) and (B) and , Cheeses with high ripeness and rich flavor, high-moisture and high-fat cheeses such as cream cheese, very soft cheeses, by arranging plate-like food materials such as foods other than cheeses, it is practically required. We succeeded in imparting flavor and texture that were not possible with conventional laminated cheese foods, while maintaining good peelability. In addition, by configuring the outer layers (A) and (B) and the intermediate layer (C) or the three layers (A), (B) and (C) to have different color tones, in addition to the taste, the appearance is beautiful. Being able to add a sense of strength if necessary,
Further, they have found that, by configuring them so as to have the same color tone, it is possible to impart an unexpected surprise and prevent the laminated cheese food from appearing to have a multilayer structure, and have completed the present invention.

The laminated cheese food (t1) provided by the present invention has a multilayer structure of at least three layers,
Of the multi-layered structure, the outer two layers (A) and (B) contain plate-like food materials containing cheeses and having a peeling property between the cheese products adjacent to each other in a stacked state. Alternatively, a plurality of intermediate layers (C) are provided with a plate-shaped food material having a binding property with the outer layers (A) and (B) and, if necessary, a binding property between the intermediate layers (C). To be done. In addition, the cheeses in the present invention mean those mainly containing cheese such as natural cheese, process cheese, and cheese food containing about 51% or more of cheese. Further, as the plate-shaped food material arranged in the intermediate layer (C), cheeses will be described in the examples below, but proteins such as milk protein, fats such as milk fat, starches, Cheese-like foods and gel-like foods prepared by individually or in combination of gelling agents such as polysaccharides can be appropriately used.

The outer layers (A) and (B) required to have releasability can be prepared by using the above-mentioned conventional techniques. For the intermediate layer (C) that does not require peelability, it is necessary to impart shape retention to the extent that it 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 if necessary. Regarding the outer layers (A) and (B),
If the releasability is good, it is not necessary to use the same components,
Also, the thickness of each layer does not have to be the same. Further, the thickness of each layer including the outer layer (A) and (B) and the single layer or a plurality of intermediate layers (C) is not particularly limited.

The releasability in the present invention means the characteristics evaluated by the following methods. The length x width x thickness obtained by, for example, the following examples is 55 mm x 35 mm x 5
Ten 10 mm laminated cheese foods were stacked and wrapped in wrap, and stored at 5 ° C. for 48 hours and then at 10 ° C. for 3 months. After that, the laminated cheese foods were peeled off one by one by hand, and the number of laminated cheese foods that could be normally peeled off without binding to adjacent laminated cheese foods was defined as the number of non-defective products. Then, 10 sets of 10 stacked cheese foods are inspected, and the number of non-exfoliated non-defective products is divided by 100, which is the total number of inspections, and 1
The product which was multiplied by 00 was defined as the rate of non-defective products (%). In the present invention, the peelability is defined as good when the rate of non-defective products is 90% or more. By stacking a desired number such as 10 laminated cheese foods having good peelability, the laminated cheese food package can be provided with peelability, which is one of the objects of the present invention.

FIG. 2 shows three types of fluid food materials (a).
(B) Using (c), laminated cheese food (t
The process of manufacturing 1) is shown. The outline is as follows. The fluid food materials (a), (b), and (c) stored in the supply tanks (1), (2), and (3) are individually prepared and are in a fluid state by heating, water addition, or the like. The necessary conditions for these are the rheological properties that can be discharged in the form of a plate, and solidification by gelation, plasticization, etc. when cooled. The flowable food materials (a), (b) and (c) have flowmeters (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), respectively. It is pressure-fed to the nozzles (10), (11), and (12) via.

The liquid food materials (a) and (b) discharged from the nozzles (10) and (11) onto the cooling and conveying surfaces of the rotary type cooling and conveying devices (13) and (14) respectively come 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 constant thickness and transferred to the joint (19). The joint portion (19) is installed with a predetermined gap, and both cooling and conveying surfaces of a pair of rotary cooling and conveying devices (13) and (14) that rotate inward with respect to the food material conveying direction, Surfaces of the semi-solidified food material, which are close to each other and are opposed to each other, and which are formed in a plate shape on both cooling and conveying surfaces of the rotary type cooling and conveying devices (13) and (14) and are not completely solidified by cooling. The fluid food material (c) that has been pressure-fed to the nozzle (12) is continuously supplied in a fixed amount between them, and the three layers are joined and integrated. In addition, before the joint (19),
An insertion part (22) for supplying the food material (d) from the supply tank (21) is additionally provided, and between the plate-shaped semi-solidified food material layers,
Other food materials (d) may be introduced together with the fluid food material (c). Then, as the intermediate layer (C), a wide variety of foods such as liquid, paste, powder, solid, or fiber can be introduced together with the fluid food material (c).

The plate-shaped food material having a three-layer structure integrated at the joint portion (19) is peeled off from the rotary type cooling and conveying device (13) (14) by the scraper (17) (17), and the solidified portion (15). Then, it is further cooled and completely solidified. The food material having a three-layer structure that has been cooled and solidified is cut and molded through a cutting device (18) such as a slitter, and discharged to the outside by a discharging device (18) such as a belt conveyor. Thus, the laminated cheese food (t1) having a three-layer structure in which the fluid food materials (a) and (b) are used as outer layers (A) and (B) and the fluid food material (c) is used as an intermediate layer (C) Is obtained. The present invention is not particularly limited to this device, and any device that can be stacked in a multilayer structure can be used.

[0017]

EXAMPLE Four examples of the present invention will be shown below. Example 1 7 kg of domestic gouda cheese aged and crushed for 6 months, 3 kg of unripened domestic gouda cheese crushed 5 days after production, 200 g of sodium phosphate as a molten salt, and an amount of the product pH after finishing to be 6.0. Baking soda and water in an amount of 42% by weight of the finished product water were put into a batch type kettle type emulsifier, and heated to 90 ° C. with stirring at 100 rpm for emulsification, and the outer layers (A) and (B). I got a yellow gouda cheese. Next, 10 kg of New Zealand cheddar cheese aged for 1 year, and 2 sodium phosphate as molten salt
00g, Anato color 20g and pH of finished product
The amount of baking soda is 5.6 and the finished product moisture is 42
Water was added to the batch type kettle type emulsifier in an amount of wt% and heated to 200 ° C. with stirring at 90 ° C. to obtain a cheddar cheese to be the 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 layer (A) (B) and the intermediate layer (C) belong to process cheese.

The Gouda cheese to be the outer layers (A) and (B) and the cheddar cheese to be the intermediate layer (C) thus obtained are molded while being cooled using the production apparatus shown in FIG.
Both (B) have a thickness of 1.5 mm, and intermediate layer (C) has a thickness of 5
A laminated cheese food (t1) having a three-layer structure having a thickness of 8 mm and a total thickness of 8 mm was obtained. This laminated cheese food (t
In 1), the gouda cheese of the outer layer (A) and (B) was yellow, and the cheddar cheese of the intermediate layer (C) was orange, which showed a vivid contrast and was visually beautiful. The peelability was evaluated by the method described above. That is, the laminated cheese food (t1) thus obtained has a length x width of 55 mm x
Cut to 35 mm and wrap 10 of them in a stack wrap to make a laminated cheese food package (t), then 5 ° C
It was stored for 48 hours at 10 ° C. for 3 months. As a result of carrying out a test by peeling off the laminated cheese food after storage one by one, it was determined that the rate of non-defective products was 100% and the releasability was good. Also, the laminated cheese food after peeling (t1)
The taste of the Gouda cheese of the outer layer (A) and (B) and the taste of the cheddar cheese of the intermediate layer (C) were combined, and it was very preferable.

Example 2 New Zealand cheddar cheese 7 kg aged and crushed for 1 year, crushed unripened domestic gouda cheese 3 kg, sodium phosphate 200 g as a molten salt, and annatto dye 1
0 g, and baking soda in an amount that makes the finished product pH 6.0, and water in an amount that makes the finished product moisture 42% by weight, are charged into a batch type kettle type emulsifying machine, and 90 ° C at 100 rpm.
The mixture is heated with stirring until it is emulsified, and the outer layers (A) and (B)
To obtain mixed cheese. Next, 7 kg of domestic cheddar cheese aged for 2 years, 3 kg of Italian parmesan cheese aged for 2 years, 20 sodium phosphate as molten salt
0 g, annatto dye 10 g, and baking soda in an amount such that the finished product pH is 5.8, and water in an amount such that the finished product moisture is 43% by weight are charged into a batch type kettle type emulsifier,
The mixture was heated at 200 rpm to 90 ° C. with stirring to obtain a cheese having a high ripeness to be the intermediate layer (C). In the case of such a high-maturity cheese, without using the present invention, that is, when the high-maturity cheese alone is cooled and formed into a plate shape and stacked,
Bonding occurs at the contact surfaces of adjacent cheeses and the like, and good peelability cannot be imparted. In addition, this outer layer (A)
(B) and the middle layer (C) also belong to the processed cheese.

The obtained outer layer (A) and (B) cheese and the intermediate layer (C) high-ripening cheese were treated in the same manner as in the above-mentioned Examples to obtain the outer layer (A) and (B) thicknesses. Both are 1.5m
m, the thickness of the intermediate layer (C) was 5 mm, and the total thickness of the laminated cheese food (t1) was 8 mm. This was cut into a size of 55 mm × 35 mm in length × width, and the peelability was evaluated by the above-mentioned method. As a result, the rate of non-defective products was 100%, and it was judged that the peelability was good. Moreover, when this was tasted, the cheese-like flavor with the richness peculiar to the high-maturity cheese of the middle layer (C) was felt, which was very preferable. Furthermore,
The obtained laminated cheese food was orange with both the outer layer and the intermediate layer due to the annatto dye, and the appearance was 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 an amount of 52% by weight of the finished product in a batch type kettle type emulsifier, and 90 rpm at 200 rpm. The mixture was heated with stirring to obtain a cream cheese to be the intermediate layer (C). It was 4.8 when the pH of the cream cheese used as this intermediate | middle layer (C) was measured. In the case of such low pH cream cheese, it is very difficult to cool the cream cheese alone, form it into a plate shape and stack it without using the present invention. This is because cream cheese is very soft even after cooling and therefore easily deformed, and it is difficult to mold the cream cheese alone into a clean plate. Even if it can be formed temporarily, if it is stacked and packaged and then distributed as a product, deformation occurs in the distribution process, and binding occurs between adjacent cream cheeses, etc.,
It loses its value as a product. The intermediate layer (C) belongs to natural cheese.

The cheese as the outer layers (A) and (B) obtained in Example 2 and the cream cheese as the intermediate layer (C) were treated in the same manner as in the above-mentioned Examples to prepare the outer layers (A) and (B). A laminated cheese food (t1) having a three-layer structure 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. The vertical and horizontal dimensions are 55mm x 35mm.
When the peelability was evaluated by the method described above, the yield rate of non-defective products was 100%, and it was determined that the peelability was good. Moreover, when this was sampled, the flavor, refreshing sourness and soft texture peculiar to the cream cheese of the intermediate layer (C) were felt, which was very preferable. Further, although the cream cheese of the intermediate layer (C) has a soft physical property, the effect of arranging the cheese having good peelability in the outer layers (A) and (B) is sufficient for practical use as a product. It had formality.

Example 4 Cheese to be the outer layers (A) and (B) obtained in Example 2, cream cheese to be the intermediate layer (C) obtained in Example 3,
And 3 as food material (d) to be inserted in the intermediate layer (C)
Roasted almonds 500 crushed to a size of mm
From g, the outer layers (A) and (B) both have a thickness of 1.5 mm, the intermediate layer (C) has a thickness of 5 mm, and the total thickness is 8 mm in the same manner as in the above embodiment. The middle layer (C) is cream cheese containing ground almonds (d) 3
A layered laminated cheese food product (t1) was obtained. This was cut into a size of 55 mm x 35 mm in length x width, and the peelability was evaluated by the above-mentioned method.
It was 00%, and it was judged that the peelability was good.

Further, when this was tasted, the flavor and refreshing acidity peculiar to the cream cheese of the middle layer (C),
In addition to the soft texture, a granular almond flavor and a crunchy texture were felt, which was very preferable. Usually, when mixing solids such as almonds into cheese, the solids such as almonds are put into an emulsifying machine such as a kettle type emulsifying machine together with cheese and other raw materials,
The method of performing heat emulsification is general. In such a normal production method, since solids such as almonds are usually heated to a temperature of about 75 ° C to 95 ° C together with cheese,
In many cases, solid matter such as almond absorbs water by heating to become a so-called fluffy state and loses a preferable texture, and heating causes deterioration of flavor. However, in this example, since the almond (d) was individually inserted into the fluid food material (c) and immediately cooled thereafter, the almond was not heated so much, and thus the texture and flavor were deteriorated. Difficult, the texture and flavor of the almonds in the obtained laminated cheese food (t1) were very favorable.

[0025]

EFFECT OF THE INVENTION The laminated cheese food of the present invention has the following effects by having the above-mentioned constitution. According to the laminated cheese food according to claim 1, since each laminated cheese food has a multi-layered structure of at least three layers or more, and the outer layer has peelability, the obtained laminated cheese food is stacked. Also, one by one can be easily peeled off. According to the laminated cheese food of the second aspect, the food of the intermediate layer can be appropriately selected in association with 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 laminated cheese food of the fourth aspect, since the color tone of the outer layer and the intermediate layer are the same due to the additive or raw material for adjusting the color tone, it is possible to make the laminated cheese food look like 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 a laminated cheese food product that is visually beautiful can be obtained. According to the laminated cheese food package of claim 5, a plurality of the laminated cheese foods are stacked and packaged, so that the convenience of distribution is improved.

[Brief description of drawings]

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

FIG. 2 is an explanatory view showing a process of producing a laminated cheese food having a three-layer structure using three kinds of fluid food materials.

[Explanation of symbols]

A, B outer layer C middle layer a, b Liquid food material forming the outer layer c Liquid food material forming the intermediate layer d Food materials mixed in the middle layer t laminated cheese food packaging t1-5 laminated cheese food 1-3, 21 Supply tank 4-6 Liquid transfer pump 7-9 Flowmeter 10-12 nozzles 13, 14 Rotary cooling transport device 15 Solidification part 16 Refrigerant spray nozzle 17 scraper 18 Cutting and discharging device 19 joints 20 partition boards 22 Insert

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-10-174573 (JP, A) JP-A-10-174574 (JP, A) JP-A-9-212 (JP, A) JP-A-11- 346651 (JP, A) JP 5-146250 (JP, A) JP 5-76282 (JP, A) JP 8-196209 (JP, A) JP 4-179442 (JP, A) JP-A-58-47432 (JP, A) JP-A-2000-32961 (JP, A) Actual development 61-37783 (JP, U) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23C 1 / 00-23/00

Claims (5)

(57) [Claims] 1. A plate-shaped food material is laminated to form two outer layers,
Having at least one intermediate layer disposed therebetween
By making it a structure, it becomes a multi-layer structure of at least three layers or more.
A laminated cheese foods, the two layers of an outer layer, contains cheese, and, laminated Ji
Cheese products adjacent to each other when they are stacked
Of placing the plate-like food material having a release property between the outer layer between which is between the outer layer, the intermediate layer, a binder of the outer layer of the plate-shaped food material, the intermediate layer
When a plurality of is provided, the plate-shaped food material having the binding property between the plate-shaped food materials of the intermediate layer is arranged , and when the laminated cheese food is stacked in a plurality of sheets,
Is the peelability between the outer layers, and between the outer layer and the intermediate layer,
Due to the binding properties between the middle layers, the two outer layers and the space between them
Integrated with at least one intermediate layer located in
A laminated cheese food characterized by being peeled off one by one in a layered structure . 2. The intermediate-layer plate-shaped food material has a different maturity than the cheese contained in the outer-layer plate-shaped food material or the cheeses contained in the outer-layer plate-shaped food material. The laminated cheese food according to claim 1, which is a cheese having a high pH, a high water content or a high fat content and softness, and a low pH. 3. The laminated cheese according to claim 1, wherein the plate-shaped food material of the intermediate layer contains foods other than cheese in a liquid form, a paste form, a powder form, a solid form, or a fiber form. Food. 4. The plate-shaped 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 plate-shaped food material of the outer layer and the intermediate layer has the same color tone, or The laminated cheese food according to claim 1, which has different color tones. 5. A laminated cheese food package, wherein at least two laminated cheese foods according to claim 1 are stacked and packaged.