JP3432660B2 - Method for producing cheese that can be distributed at room temperature - Google Patents

Description

Description: TECHNICAL FIELD [0001] The present invention relates to a method for producing cheese which can be distributed at room temperature. [0002] In general, process cheese is distributed and sold under refrigeration (10 ° C or less) from the viewpoint of quality control (especially bacterial surface), and it is difficult to distribute and sell at normal temperature. As a conventional method for producing cheese that can be distributed at normal temperature, a cheese food is molded or cut into a thickness of 15 mm or less, filled in a heat-resistant oxygen-impermeable bag-like container, sealed under reduced pressure, and sterilized at a temperature of 120 ° C. or more. Method (JP-B-56-44690),
A method in which hard plate cheese having a thickness of 5 to 15 mm and cooled to low temperature is packaged in a cylindrical shape with a laminated packaging material capable of being retorted, vacuum is applied, hermetically sealed, and retort sterilized (Japanese Patent Publication No. 58-10310). A method of producing cold-flow cheese in which process cheese is filled into a breathable casing and dried to reduce the water activity to 0.94 or less (Japanese Patent Laid-Open No. 7-327)
No. 596). On the other hand, as a method of replacing carbon dioxide gas and making the same packaging as vacuum packaging, there is a method of filling pouched food.
At the time of sealing, flush the carbon dioxide gas and replace the air in the head space with carbon dioxide gas. After sealing, dissolve the carbon dioxide gas in the head space in the food after sealing, almost eliminate the head space in the pouch and vacuum packaging (Japanese Patent Application Laid-Open No. 6-1324) has been proposed. [0003] In the conventional method for producing cheese that can be distributed at room temperature, the cheese is mechanically vacuum-sealed (vacuum) packaged and then subjected to a retort sterilization treatment. In addition to problems in quality, such as bleeding of cheese at the corners of the package and wrinkling, equipment for vacuum sealing (vacuum) packaging is required, and there are also problems in economics. there were. In addition, it is necessary to regulate the water content in order to suppress the water activity of the cheese. As a condition, a drying step is indispensable, which not only has a problem in production, but also has a flavor that can be tasted with the water content of normal process cheese. It was impossible to maintain the texture. On the other hand, as a method of replacing the carbon dioxide gas to form a package similar to vacuum packaging, a method of flushing the carbon dioxide gas at the time of filling and sealing the pouched food and dissolving the carbon dioxide gas into the food is used for liquid food or high moisture content. There is a restriction that the packaging material must be a retort pouch having high gas barrier properties. SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides primary packaging of cheese with a heat-resistant synthetic resin packaging material having a low gas barrier property, and carbon dioxide gas is applied to the packaging body. Enclose and leave for several hours to several days. By leaving the package, the carbon dioxide gas is absorbed and absorbed by the cheese from the package, and at the same time, most of the carbon dioxide gas is released to the atmosphere.
Next, the package is subjected to a retort treatment by an ordinary method, and then the package is packaged with a synthetic resin packaging material having a high gas barrier property using a deoxidizer or an inert gas. DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a synthetic resin packaging material having heat resistance and low gas barrier properties, for example, HDPE, CP
P, PET / CPP, PET / HDPE, CN / HDP
E, CN / CPP, ON / HDPE or ON / CPP
One type is appropriately selected from the above, and the cheese having heat resistance is pillow-packed, and the package is filled with carbon dioxide gas by a gas displacement packaging machine and left at 1 ° C. to 25 ° C. for 1 hour or more to several days. [0006] The lower the temperature at which the mixture is left, the faster the absorption of carbon dioxide into the cheese, while the higher the temperature, the faster the release into the atmosphere. From the viewpoint of the quality of cheese, preferably 5 ° C to 20 ° C
When left at 0 ° C., carbon dioxide gas is absorbed into the cheese from the package, and at the same time, most of the carbon dioxide is released into the atmosphere, so that the head space in the package is eliminated and the package has the same appearance as a vacuum package. Next, the package is subjected to a retort treatment by a conventional method, and then subjected to secondary packaging (outer packaging) using a deoxidizer or an inert gas in a packaging material having high gas barrier properties. Example 1 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) is cut into a plate having a size of 10 mm × 60 mm × 30 mm, and a gas displacement packaging machine (HDPE) is used as a primary packaging material. (Furukawa Seisakusho Co., Ltd.) filled with carbon dioxide gas, the package was left for 6 hours, the head space of the package disappeared, and the appearance of vacuum packaging was obtained. (Manufactured by Osaka Seisakusho) for 10 minutes at 120 ° C. to obtain cheese which can be distributed at room temperature (has good storage properties). When this cheese was stored in a thermostat at 37 ° C. for 90 days and tasted, the flavor and texture were good. Example 2 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) is cut into a cylindrical shape having a diameter of 20 mm and a thickness of 15 mm, and a pillow wrapping machine ((trade name) ) The carbon dioxide gas was sealed with the product (manufactured by Sanwa Automatic Machine Co., Ltd.), and the package was left for 8 hours to remove the head space of the package and to exhibit the appearance of vacuum packaging. Then, retort treatment was performed in the same manner as in Example 1. Can be distributed at room temperature (good storage)
Got cheese. When this cheese was stored in a thermostat at 37 ° C. for 90 days and tasted, the flavor and texture were good. Example 3 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) is cut into a disk having a diameter of 26 mm and a thickness of 10 mm, and a pillow wrapping machine (PET / CPP) is used as a primary wrapping material. After filling the carbon dioxide gas with the product (manufactured by Sanwa Automatic Machine Co., Ltd.) and leaving the package for 24 hours (1 day), the head space of the package disappeared and the package appeared as if it were vacuum-packaged. A retort treatment was performed in the same manner as in Example 1 to obtain cheese which can be distributed at room temperature (has good storage properties). 37 of this cheese
After being stored in a thermostat at 90 ° C. for 90 days, the taste was good, and the taste and texture were good. Example 4 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) is cut into a disk shape having a diameter of 26 mm and a thickness of 10 mm, and a pillow wrapping machine (using CN / HDPE as a primary wrapping material) After sealing the carbon dioxide gas with the product (manufactured by Sanwa Automatic Machine Co., Ltd.) and leaving the package for 72 hours (3 days), the head space of the package disappeared, and the package appeared as if it were vacuum-packaged. A retort treatment was performed in the same manner as in Example 1 to obtain cheese which can be distributed at room temperature (has good storage properties). 37 of this cheese
After being stored in a thermostat at 90 ° C. for 90 days, the taste was good, and the taste and texture were good. Comparative Example 1 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) is cut into a plate having a size of 10 mm × 60 mm × 30 mm, and gas replacement packaging is performed using ON / HDPE as a primary packaging material. After packing the carbon dioxide gas with a machine (manufactured by Furukawa Seisakusho Co., Ltd.) and leaving the package for 96 hours (4 days) to remove the head space of the package and give the appearance of vacuum packaging, When the retort treatment was performed in the same manner as in Example 1, wrinkles occurred on the package, and the appearance was poor. Comparative Example 2 A heat-resistant process cheese (manufactured by Rokko Butter Co., Ltd.) was cut into a column having a diameter of 26 mm and a thickness of 10 mm, and KON / HDPE was used as a primary packaging material.
Carbon dioxide gas was sealed in the same manner as in Comparative Example 1, and the package was allowed to stand for 96 hours (6 days) or more. Did not. As is clear from the above description, the present invention has the following effects. Primary packaging of cheese with synthetic resin packaging material with low heat resistance and gas barrier properties,
By enclosing carbon dioxide gas in the package and leaving it for several hours to several days, there is no head space, and there is no need for capital investment because it has the same effect as vacuum packaging using a vacuum packaging machine. In addition, it is possible to economically obtain a cheese that can be distributed at room temperature and has a good preservability while maintaining the flavor and texture that can be produced with the moisture content of ordinary processed cheese while significantly reducing the production cost.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the relationship between the idle time and the amount of headspace in Examples and Comparative Examples of the present invention.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-110663 (JP, A) JP-A-3-103142 (JP, A) JP-A-2-182148 (JP, A) JP-A-7-107 327596 (JP, A) JP-A-55-5315 (JP, A) JP-A-9-103243 (JP, A) JP-A-61-31084 (JP, U) JP-B-57-33010 (JP, B1) JP-B-56-44690 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 1/00-23/00 B65D 81/20 B65D 85/76

Claims (1)

(57) [Claims] [Claim 1] A heat-resistant packaging material, which is a synthetic resin packaging material having a low gas barrier property, is primarily packaged with heat-resistant process cheese, and carbon dioxide gas is sealed in the packaging body. A method for producing cheese which can be distributed at room temperature, wherein the cheese is left to retort and then subjected to secondary packaging.