JP4846865B1 - Liquid cheese sauce and method for producing the same - Google Patents

Abstract

A liquid cheese sauce capable of maintaining a liquid state and a method for producing the same are provided.
A method for producing a liquid cheese sauce 392 according to the present invention includes a dissolving step of dissolving a cheese sauce raw material in water, an emulsifier dissolving step of dissolving an emulsifier in the cheese dissolving solution, and the emulsified cheese dissolving solution. Are further homogenized in order to stabilize the emulsification, the primary homogenization step of homogenizing, the sterilization step of sterilizing the primary emulsified cheese solution, and the primary emulsified cheese solution. In the second homogenization step, in the emulsified cheese solution, the pre-emulsification step of preliminarily emulsifying the oil and fat, the emulsifier dissolved in the oil and fat, heating and pre-emulsifying, and the cheese solution in an aseptic state A cheese solution injection process for injecting into the cup-shaped container 10 and a sealing process for sealing the opening 26 of the cup-shaped container 10 with a lid in a sterile state are included.
[Selection] Figure 1

Description

  The present invention relates to a liquid cheese sauce and a method for producing the same, and more particularly to a liquid cheese sauce that can be aseptically filled in a container and stored at room temperature, and a method for producing the same.

Conventionally, as a method for producing a liquid cheese sauce, for example, a cheese sauce producing method for heating and emulsifying by adding cheese, starch, fats and oils, phosphate and water has been proposed (see Patent Documents 1 and 2). ).
Currently, there is a demand for a liquid cheese sauce that can be used for cooking, mixing, and easy use. Moreover, when vinegar is used like invention of patent document 1, although there exists a possibility of impairing cheese's original flavor (sour taste), the cheese sauce provided with cheese's original flavor is desired.

  However, any of the above methods has a problem in maintaining the liquid cheese sauce in a liquid state at room temperature.

Japanese Patent Laid-Open No. 10-108652 JP 2007-166960 A

  The objective of this invention is providing the liquid cheese sauce which can maintain a liquid state, and its manufacturing method.

Method for manufacturing a liquid cheese sauce according to claim 1 of the present invention, the hot water 80-85 ° C., the molten salt was poured, and after melting, the powder cheese turned dissolved by stirring, cheese sauce raw material melting step When the proportion of the molten salt and powder cheese, by weight, 1: 10 to 18, the cheese solution obtained by the dissolution step, an emulsifier dissolution step of dissolving the emulsifier and casein Na, wherein the emulsifier dissolved In the emulsified cheese solution obtained by the steps, the vegetable oil and fat are dissolved, heated to 65 to 75 ° C., and pre-emulsified, and the emulsified cheese solution obtained by the pre-emulsification step is emulsified. The primary homogenization step of breaking and refining and homogenizing the particles of various components contained in the cheese solution, and the primary emulsified cheese solution obtained by the first homogenization step are indirectly plate-type. By sterilizer In order to stabilize the emulsification of the sterilization process sterilized by HT sterilization and the primary emulsified cheese solution that has undergone the sterilization process, the particles of various components contained in the emulsified cheese solution are destroyed and refined, and further homogenized. A second homogenization step, a cheese solution obtained by injecting the cheese solution obtained by the second homogenization step into a cup-shaped container in an aseptic state, and injecting the cheese solution And a sealing step of sealing the opening of the cup-shaped container in a sterile state with a lid portion. In the cheese solution that has undergone the second homogenization step, water is added in an amount of 55 to 80% by weight, and sodium chloride is added in an amount of 0. 5 wt% or less and non-fat milk solid content of 8.0 wt% or less are adjusted in the cheese sauce raw material dissolution step, and the emulsifier is added to the liquid cheese sauce after the second homogenization step in an amount of 0.8 to Contains 1.5% by weight Adjusted in the emulsifier dissolved step is a method for producing a liquid cheese sauce.
Liquid cheese sauce according to claim 2 of the present invention, the hot water 80-85 ° C., was charged molten salt, after melting, the cheese sauce raw material dissolution step of dissolving the powdered cheese, molten salt and powdered cheese Is a weight ratio of 1: 10-18, an emulsifier dissolving step of dissolving an emulsifier and casein Na in the cheese dissolving solution obtained by the dissolving step, and an emulsified cheese dissolving obtained by the emulsifier dissolving step. The components contained in the emulsified cheese solution are the pre-emulsification step in which the vegetable oil and fat are dissolved in the liquid, heated to 65 to 75 ° C., and pre-emulsified, and the emulsified cheese solution obtained by the pre-emulsification step. The primary homogenization step for breaking and refining and homogenizing the particles of the powder and the primary emulsified cheese solution obtained by the first homogenization step are sterilized by UHT sterilization using a plate-type indirect sterilizer Sterilization process In order to stabilize the emulsification of the primary emulsified cheese solution that has undergone the sterilization step, the particles of various components contained in the emulsified cheese solution are destroyed and refined, and further homogenized. The liquid cheese sauce produced by the above process is obtained by adding 55 to 80% by weight of water, 0.5% by weight or less of salt, and 8.0 % of non-fat milk solids in the cheese solution that has undergone the second homogenization process. The emulsifier is adjusted in the emulsifier dissolution process so that the emulsifier is included in the liquid cheese sauce that has been adjusted in the cheese sauce raw material dissolution process and has undergone the second homogenization process so that it is contained in an amount of not more than wt%. The liquid cheese sauce is poured into a cup-shaped container under aseptic conditions, and the cup-shaped container filled with the liquid cheese sauce is sealed with a lid at the opening of the cup-shaped container.

  According to this invention, the liquid cheese sauce which can maintain liquid state for a long time can be obtained, without impairing cheese flavor (acidity).

  The above-described object, other objects, features, and advantages of the present invention will become more apparent from the following description of embodiments for carrying out the invention with reference to the drawings.

It is an illustration figure which shows the manufacturing method of the liquid cheese sauce concerning this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is an illustration of the container which is one embodiment of this invention, (A) is the front view, (B) is the top view, (C) is the cross section in line IC-IC of (B). FIG. It is a front view solution figure which shows the whole structure of the container manufacturing apparatus which concerns on one embodiment of this invention. It is a front view solution figure of the container molding material supply mechanism. It is a front view solution figure of the 1st sterilization mechanism 118. FIG. It is a front view solution figure of the container shaping | molding mechanism 114 and the filling mechanism 120. FIG. It is a front view solution figure of the lid | cover material supply mechanism 122. FIG. It is a perspective view solution figure which shows the state which bonded the cover material 30A to the container molding material 12A. It is a front view solution figure which shows a conveyance means and a winding-up means. It is an illustration figure of the filling seal apparatus for sealing the opening part of the container which is one Embodiment of this invention with a cover part. It is an illustration of a container which shows the process for sealing the opening part of the container part of the container shown in FIG. 2 with a cover part using the filling seal apparatus shown in FIG. It is an illustration figure of the filling seal apparatus which shows the process for sealing the opening part of the container part of the container shown in FIG. 2 with a cover part using the filling seal apparatus shown in FIG.

  The manufacturing method of the liquid cheese sauce which concerns on this invention is the emulsifier melt | dissolution process which melt | dissolves an emulsifier in the cheese sauce raw material melt | dissolution process which melt | dissolves the cheese sauce raw material which contains cheese in the water, and the cheese melt | dissolution liquid obtained by the said melt | dissolution process. And a primary homogenization step for homogenizing the emulsified cheese solution obtained by the emulsifier dissolution step, and a sterilization for sterilizing the primary emulsification cheese solution obtained by the first homogenization step. The emulsion emulsified cheese solution obtained by the second homogenization step and the emulsifier dissolution step, which is further homogenized in order to stabilize the emulsification The pre-emulsification step of preliminarily emulsifying the oil and fat, the emulsifier dissolved in the oil and fat, and the cheese solution obtained by the secondary homogenization step in a cup-like container in an aseptic state note Cheese solution injection step of the opening of the cup-shaped container with a lid part, are essential and sealing step of sealing in sterile conditions.

(About cheese sauce raw material dissolution process)
Molten salt such as dibasic sodium phosphate is charged into 80 to 85 ° C. warm water and dissolved.
Next, powdered cheese obtained by pulverizing cheese is poured into warm water, and stirred to dissolve to make a cheese solution.
The ratio of molten salt to cheese is 1:10 to 18 (weight ratio).
The amount of water is adjusted so as to be contained in an amount of 55 to 80% by weight with respect to the liquid cheese sauce that is the final product in order to maintain an appropriate liquid state.
At this time, if necessary, a stabilizer such as fermented cellulose and xanthan gum may be first added to hot water and dissolved.
In addition, it melt | dissolves in warm water is for dissolving a cheese sauce raw material in water efficiently.

Cheese is classified into natural cheese, processed cheese, processed cheese containing other additives, and the like depending on the processing form, but any cheese may be used.
Moreover, you may use any kind of cheese regardless of the moisture content, ageing | curing | ripening, and the presence or absence of fermentation. That is, any of soft cheese, semi-hard cheese, hard cheese, super-hard cheese, whey cheese, etc., which are different in moisture content, can be used, and non-aged cheese, bacteria-aged cheese, white mold-aged cheese, green mold-aged Any of the cheeses can be used. Specifically, soft cheeses such as cottage, cream, quark, mozzarella burger, hunt, camembert, and berry; semi-soft cheeses such as chiljit, muenster, brick, rockhole, blue, gorgonzola, stilton; gotha, cheddar And hard cheeses such as Proboron, Edam, Emmental and Gruyere; super hard cheeses such as Parmesan, Romano and Sapsago; and whey cheese such as misosto and ricotta.
From the point of preventing metal corrosion and scorch when sterilizing cheese, it is preferable that the amount of salt is 0.5% by weight or less and the non-fat milk solid content is 12.0% by weight or less, more preferably, In the cheese sauce raw material dissolution step, the cheese solution that has undergone the second homogenization step described below is adjusted so that 0.5% by weight or less of sodium chloride and 8.0% by weight or less of the non-fat milk solid content are included.

(About emulsifier dissolution process)
An emulsifier such as glycerin fatty acid ester, lecithin, sucrose fatty acid ester or sorbitan fatty acid ester is added to the final product in order to maintain the stability of the emulsification in the cheese solution obtained by the cheese sauce raw material dissolving step. Add 8 wt% to 1.5 wt% and dissolve.
In addition, for example, a pH adjuster, a seasoning, milk, a fragrance, and casein Na may be appropriately combined and added.
Examples of seasonings include salt, sugar, various extracts, umami seasonings containing umami ingredients, and the like. Examples of the umami seasoning include sodium glutamate, 5'-sodium inosinate, 5'-sodium guanylate, and the like.
Examples of the milk include skim milk powder, cream, whey protein, or a concentrated or powdered product thereof.

(About preliminary emulsification process)
In addition, pre-emulsification may be performed by adding and dissolving oils and fats such as vegetable oil and milk fat in the emulsified cheese solution obtained by the emulsifier dissolving step.
Pre-emulsification is performed by maintaining the temperature at 65 to 75 ° C. and heating as necessary.

  The cheese sauce raw material dissolution step, the emulsifier dissolution step, and the preliminary emulsification step are performed by charging the cheese tank raw material, the emulsifier, and the like into an appropriately sized dissolution tank 401 and dissolving them in warm water with a stirring blade.

  The fats and oils are not particularly limited, such as the type of oil, ingredients, etc., but sesame oil, safflower oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, rice oil, sesame oil, corn oil, peanut oil, olive oil, One or more selected from vegetable oils such as coconut oil, palm oil, and palm kernel oil, and animal oils such as milk fat, fish oil, whale oil, beef tallow, pork fat, and sheep fat can be used. Oils and fats that have been transesterified, hardened oil, fractionated oil, and mixed oil can be used.

  Examples of the emulsifier include glycerin fatty acid ester (monoglyceride, etc.), sorbitan fatty acid ester, sucrose fatty acid ester (sugar ester), propylene glycol fatty acid ester, organic acid monoglyceride, lecithin (soy lecithin, egg yolk lecithin) and the like. Examples of fatty acids constituting these emulsifiers include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

  In the preliminary emulsification step, the method for heating the cheese solution is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating. The heating temperature is not particularly limited as long as the cheese in the aqueous dispersion melts in any heating method, but is preferably 65 to 75 ° C.

(About the first homogenization process)
The emulsified cheese solution obtained by the preliminary emulsification step is passed from the dissolution tank 401 to a homogenizer (a machine that breaks and refines the particles of various components contained in the emulsified cheese solution and homogenizes) 403 through a water supply pipe. Feed and homogenize.

(About sterilization process)
The primary emulsified cheese solution obtained by the first homogenization step is sent through a pipe to a cushion tank 405 that is stored in advance.
Once the primary emulsified cheese solution is stored in the cushion tank 405, the primary emulsified cheese solution can be continuously fed to the next sterilizer, and can be sterilized efficiently and reliably. .

The primary emulsified cheese solution stored in the cushion tank 405 is sent to the plate-type indirect sterilizer 407 through a pipe for sterilization.
If UHT sterilization is performed by the plate-type indirect sterilizer 407, sterilization can be performed without reducing the flavor of the cheese sauce.

(Secondary homogenization process)
The primary emulsified cheese solution sterilized by the sterilization step is sent to the homogenizer 409 through a pipe and homogenized again.

The secondary emulsified cheese solution obtained by the second homogenization step is sent to the aseptic tank 411 through a pipe and stored in a sterile state.
The secondary emulsified cheese solution stored in the aseptic tank 411 becomes a liquid cheese sauce 392 that is then filled in a portion-type small container.

(About filling process into containers)
Next, the liquid cheese sauce 392 stored in the aseptic tank 411 is filled into a portion-type small cup-shaped container 10.
Through this process, the liquid cheese sauce 392 maintains a liquid state, and a liquid cheese sauce that can be stored at room temperature for a long time in the container 10 is obtained.

  Next, an aseptic filling method and an aseptic filling device for aseptically filling the liquid cheese sauce 392 into the small cup-shaped container 10 will be described.

  The container 10 includes a cup-shaped container part 12 having an opening 26 in the upper part thereof. The container portion 12 is formed by molding a weldable material such as synthetic resin such as polystyrene by a molding method such as pressure forming (with plug assist) or vacuum forming. Further, a lid portion 30 having the same shape as the collar portion 18 and the knob portion 20 in a plan view is attached to the surfaces of the collar portion 18 and the knob portion 20. The lid is made of a material that easily conducts heat, such as aluminum, and the lower layer is made of a weldable material, such as a synthetic resin such as polyethylene terephthalate or polyester.

The container 10 includes a container portion 12 having a reverse truncated cone-shaped body portion 16 formed of a synthetic resin having elasticity, and a lid portion 30 for sealing the opening portion 26 of the container portion 12. .
The bottom part 14 of the container part 12 has a ring-shaped seat part 16a formed in the vicinity of the edge of the body part 16 and a position spaced inward from the edge of the seat part 16a inside the seat part 16a. In the range where the seat portion 16a extends in the direction where the seat portion 16a extends, the crown portion is bent in a spherical crown shape with the center being the lowest portion. 14a and is integrally formed with the body portion 16 of a synthetic resin having a barrier property.

Further, a flange portion 18 is formed extending outward from the upper end of the body portion 16. This collar part 18 is for attaching the lid part 30 mentioned later to there.
Further, a knob portion 20 is formed extending outward from one end of the collar portion 18. A notch 24 is formed on the lower surface between the flange portion 18 and the knob portion 20. This notch 24 is for facilitating separation of the knob portion 20 from the collar portion 18.

  In order to open the container 10, the knob portion 20 is separated from the collar portion 18 by folding the notch 24, and the lid portion 30 is peeled off from the collar portion 18 together with the knob portion 20.

Example 1
(About cheese sauce raw material dissolution process)
After 0.2% by weight of fermented cellulose, xanthan gum or the like as a stabilizer is dissolved in 85 ° C. warm water, a molten salt such as dibasic sodium phosphate is added and dissolved.
Next, a hard powdered cheese obtained by pulverizing natural cheese is poured into warm water, and stirred to dissolve to make a cheese solution.
To 69.4% by weight of warm water,
15.0% by weight hard cheese,
Molten salt 1.2% by weight was melted.
The ratio between the molten salt and the cheese is 1: 12.5 (weight ratio), and the amount of water is adjusted to be 69.4% by weight with respect to the liquid cheese sauce that is the final product.
In the cheese sauce raw material melting step, the ratio of molten salt and cheese was 1: 12.5 (weight ratio), and when dissolved in warm water, no undissolved residue was generated, and the warm water and cheese were also completely dissolved. .

(About emulsifier dissolution process)
An emulsifier such as glycerin fatty acid ester, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester or the like is added to the cheese solution obtained by the cheese sauce raw material dissolving step to the final product in order to maintain the stability of emulsification. Add 0% by weight and dissolve.
In addition, 6.1% by weight of casein Na and 0.1% by weight of sodium chloride were combined and added at the same time.

(About preliminary emulsification process)
In addition, 7.0% by weight of vegetable oil / fat was added to the emulsified cheese solution obtained by the emulsifier dissolving step and dissolved to perform preliminary emulsification.
Pre-emulsification is performed by maintaining the temperature at 65 to 75 ° C. and heating as necessary.
The said mixture ratio is a mixture ratio with respect to a final product, and the remainder becomes water.
(About the first homogenization process)
The emulsified cheese solution obtained by the preliminary emulsification step is passed from the dissolution tank 401 to a homogenizer (a machine that breaks and refines the particles of various components contained in the emulsified cheese solution and homogenizes) 403 through a water supply pipe. Feed and homogenize.
(About sterilization process)
The primary emulsified cheese solution obtained by the first homogenization step is sent through a pipe to a cushion tank 405 that is stored in advance.
Once the primary emulsified cheese solution is stored in the cushion tank 405, the primary emulsified cheese solution can be continuously fed to the next sterilizer, and can be sterilized efficiently and reliably. .
The primary emulsified cheese solution stored in the cushion tank 405 is sent to the plate-type indirect sterilizer 407 through a pipe for sterilization.
If UHT sterilization is performed by the plate-type indirect sterilizer 407, sterilization can be performed without reducing the flavor of the cheese sauce.
(Secondary homogenization process)
The primary emulsified cheese solution sterilized by the sterilization step is sent to the homogenizer 409 through a pipe and homogenized again.
This process was obtained to obtain a creamy liquid cheese sauce.

(Example 2)
Molten salt such as dibasic sodium phosphate is added to 85 ° C. warm water and dissolved.
Next, a hard powdered cheese obtained by pulverizing natural cheese is poured into warm water, and stirred to dissolve to make a cheese solution.
To 70.05% by weight of warm water,
15.0% by weight hard cheese,
Molten salt 0.85% by weight was melted.
The ratio of molten salt to cheese is 1:18 (weight ratio), and the amount of water is adjusted to be 70.05% by weight with respect to the liquid cheese sauce that is the final product.
In the cheese sauce raw material melting step, the ratio of molten salt to cheese was 1:18 (weight ratio), and when dissolved in warm water, no undissolved residue was generated, and warm water and cheese were also completely dissolved.

(About emulsifier dissolution process)
An emulsifier such as glycerin fatty acid ester, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester or the like is added to the cheese solution obtained by the cheese sauce raw material dissolving step to the final product in order to maintain the stability of emulsification. Add 0% by weight and dissolve.
In addition, 6.1% by weight of casein Na was combined and added at the same time.

(About preliminary emulsification process)
In addition, 7.0% by weight of vegetable oil / fat was added to the emulsified cheese solution obtained by the emulsifier dissolving step and dissolved to perform preliminary emulsification.
Pre-emulsification is performed by maintaining the temperature at 65 to 75 ° C. and heating as necessary.
The said mixture ratio is a mixture ratio with respect to a final product, and the remainder becomes water.
(About the first homogenization process)
The emulsified cheese solution obtained by the preliminary emulsification step is passed from the dissolution tank 401 to a homogenizer (a machine that breaks and refines the particles of various components contained in the emulsified cheese solution and homogenizes) 403 through a water supply pipe. Feed and homogenize.
(About sterilization process)
The primary emulsified cheese solution obtained by the first homogenization step is sent through a pipe to a cushion tank 405 that is stored in advance.
Once the primary emulsified cheese solution is stored in the cushion tank 405, the primary emulsified cheese solution can be continuously fed to the next sterilizer, and can be sterilized efficiently and reliably. .
The primary emulsified cheese solution stored in the cushion tank 405 is sent to the plate-type indirect sterilizer 407 through a pipe for sterilization.
If UHT sterilization is performed by the plate-type indirect sterilizer 407, sterilization can be performed without reducing the flavor of the cheese sauce.
(Secondary homogenization process)
The primary emulsified cheese solution sterilized by the sterilization step is sent to the homogenizer 409 through a pipe and homogenized again.
This process was obtained to obtain a creamy liquid cheese sauce.

(Comparative Example 1)
In the cheese sauce raw material melting step, if the ratio of molten salt to cheese was 1:20, cheese did not dissolve in warm water, and undissolved residue was generated.

(Comparative Example 2)
All raw materials (hard cheese 15.0%, vegetable oil and fat 7.0%, salt 0.1%, casein Na 6.1%, molten salt 1.2%, emulsifier 1.0%, stabilizer 0.2 wt%) is mixed with 69.4 wt% of hot water at a time, and all the cheese sauce raw materials, emulsifiers, etc. are put into an appropriately sized dissolution tank 401 and dissolved in hot water by a stirring blade. As a result, unmelted cheese was generated.

Next, the manufacturing method of the container of this invention is demonstrated based on the manufacturing apparatus shown in drawing.
FIG. 3 is an illustrative front view showing the overall configuration of the container manufacturing apparatus according to the embodiment of the present invention.
The container manufacturing apparatus 110 forms a container with a container molding material supply mechanism 112 that supplies a container molding material 12A for molding the container portion 12 and a container molding material 12A that is supplied by the container molding material supply mechanism 112. Container forming mechanism 114, container forming material conveying mechanism 116 for conveying container forming material 12A, first sterilization mechanism 118 for sterilizing container forming material 12A, and creamy liquid cheese sauce 392 in container portion 12. A filling mechanism 120 for filling, a lid material supply mechanism 122 for conveying the lid material 30A, a second sterilization mechanism 124 for sterilizing the lid material 30A, a seal mechanism 126 for welding the lid material 30A to the container portion 12, A cutting mechanism 128 that cuts the container molding material 12A and the lid member 30A into an appropriate shape is provided.
Then, a plurality of rows of container portions 12 formed by the container forming mechanism 114 are supplied at predetermined intervals, and a filling mechanism provided in a predetermined container stop portion of a container conveyance path through which these container portions 12 are intermittently conveyed. 120, the liquid cheese sauce 392 is filled, the lid 30A is supplied to the container 12 by the lid supply mechanism 122 that conveys the lid 30A, and the lid 30A is supplied to the collar 18 of the container 12 by the seal mechanism 126. After heat welding, the container molding material 12A and the lid material 30A are cut by the cutting mechanism 128 or the like and sent to the next step.

  The container molding material supply mechanism 112 is provided in the middle of a container molding material holding / supplying means 130 for holding and supplying the raw material of the container molding material 12A provided upstream, and a winding means 132 provided downstream. Transporting means 134. The conveying means 134 of the container molding material supply mechanism 112 conveys a plurality of (6 × 3 rows in this embodiment) cup-shaped container portions 12 at equal intervals. The transport means 134 is configured to travel intermittently. For example, the transport unit 134 transports the container unit 12 in a cycle of stopping for 1 second and moving for 0.8 seconds.

  The container molding material holding and supplying means 130 pulls out the container molding material 12A wound in a roll shape, that is, a holding machine 136 that holds polystyrene, and the container molding material 12A held in the holding machine 136, and is sent to the downstream. A container molding material exchange table 138 provided below the material 12A and a container molding material exchange space 140 are provided.

The first sterilization mechanism 118 for sterilizing the container molding material 12A downstream of the container molding material holding and supplying means 130 immerses the container molding material 12A in hydrogen peroxide (H ₂ O ₂ ) to sterilize it. The container molding material hydrogen peroxide tank 142 is provided.
Further, the first sterilization mechanism 118 removes hydrogen peroxide by spraying the container molding material 12A immersed in the container molding material hydrogen peroxide tank 142 and sterilized with an air knife with sterilized warm air. A sterile warm air device 146a is provided.
The first sterilization mechanism 118 is provided with a dancer roller 154a that adjusts the tension of the container molding material 12A to be delivered. The container molding material 12A is sent upward via the dancer roller 154a and is sent to the container molding mechanism 114. Supplied.

  On the other hand, the container molding material 12 </ b> A that becomes the container portion 12 is sent to a dancer roller 154 a provided in the first sterilization mechanism 118. The dancer roller 154a repeatedly moves up and down to adjust the tension of the container molding material 12A. The dancer roller 154a rises and the upper limit sensor detects this and starts driving the feed roller 148. When the dancer roller 154a is lowered to the lowest position, the lower limit sensor detects this and stops the driving of the feed roller 148.

  The container molding mechanism 114 includes a heating device 170 for heating and softening the container molding material 12A, and the container molding material 12A softened by the heating device 170 in a sterile environment by using a molding plug. A molding apparatus 172 for molding the container part 12 is provided by aseptic air being blown into 12A and continuously compressed with a molding die.

The filling mechanism 120 includes a metering type filling pump 180 for aseptically filling the liquid cheese sauce 392 in the container part 12 continuously molded in an aseptic environment, and a filling device 182 connected thereto.
The heat-sterilized liquid cheese sauce 392 is stored in an aseptic tank 411 previously sterilized by steam sterilization, and between the pipe up to the filling device 182 and the sterile chamber of the filling device 182 is sterilized by steam and hydrogen peroxide, Make aseptic.
When the sterilized state is reached, the liquid cheese sauce 392 is fed from the aseptic tank 411, and the sterilized filling device 182 performs aseptic filling and packaging.

A sealing mechanism 126 and a cutting mechanism 128 are sequentially provided at a predetermined interval on the downstream side of the filling mechanism 120. Between the filling mechanism 120 and the sealing mechanism 126, a lid member 30A constituting the lid portion 30 is supplied from above by a lid member supply mechanism 122 (indicated by reference numeral 122 as a whole) described later. The lid member 30A constituting the lid 30 is changed in direction toward the downstream side (left side in FIG. 3) upstream of the pre-seal device 126a constituting the seal mechanism 126, and the downstream seal mechanism 126 and the cut mechanism 128 are changed. Toward the upper surface of the container part 12 conveyed by the lower conveying means 134.
The lid member 30A constituting the lid part 30 is thermocompression bonded to the collar part 18 of the opening part of the container part 12 by the sealing mechanism 126 at the stop position of the container part 12, and then the collar part 18 and the knob part 20 by the cutting mechanism 128. The periphery of the portion that becomes the lid portion 30 is punched out along the shape of.

Next, the configuration of the lid material supply mechanism 122 will be described based on FIG. 3 and FIG. 7 showing the main part of the lid material supply mechanism 122.
A supply stand (cover material roll support means) 152 of the cover material supply mechanism 122 is provided so as to protrude from the upper part of the machine casing 110A where the main body of the container manufacturing apparatus 110 is provided (see FIG. 7). . The supply stand 152 supports a lid roll 102A in which the lid 30A is wound in a roll shape by a drive shaft 152A. The lid member 30 </ b> A pulled out from the lid member roll 102 </ b> A is sent through a plurality of rollers 152 a supported by the supply stand 152. In addition, as above-mentioned, as for the cover material 30A used as the cover part 30 of the container 10, the film made from aluminum, resin, or these etc. are used.

The second sterilization mechanism 124 is provided to sterilize the lid member 30 </ b> A for forming the lid portion 30.
The second sterilization mechanism 124 for sterilizing the lid 30A includes a lid hydrogen peroxide tank 144 for sterilizing the lid 30A by immersing the lid 30A in hydrogen peroxide (H ₂ O ₂ ).
Further, the second sterilization mechanism 124 removes hydrogen peroxide by spraying the lid member 30A immersed in the lid hydrogen peroxide tank 144 and sterilized with an air knife with sterilized warm air. A wind air device 146b is provided.

The aseptic hot air air device 146b is provided with an introduction roller 152b above the lid material hydrogen peroxide tank 144, and further on the upper side is a first upper roller 156 parallel to the conveyance direction A of the conveyance means 134. Has been.
The lid member 30 </ b> A, whose feeding direction has been changed by approximately 90 degrees by the first upper roller 156, can be changed by the second upper roller 158 substantially downward in the vertical direction.
Further, a lower roller 160 and a roller 162 are disposed below the second upper roller 158 and slightly above the conveying surface of the conveying means 134.

  The lid material supply mechanism 122 is provided with a dancer roller 154b for adjusting the tension of the delivered lid material 30A, and the lid material 30A is sent upward via the dancer roller 154b and installed in the machine casing 110A. The sealed mechanism 126 is supplied.

  In the vicinity of the rear of the position where the pre-seal device 126a of the sealing mechanism 126 is provided below the side frame 110B of the machine frame 110A, the container transport direction by the transport means 134 (see arrows A in FIGS. 3 and 7) and A roller 162 (see FIG. 7) installed in parallel is attached, and the lid 30A sent via the dancer roller 154b is moved in the container transport direction by the roller 162 installed in parallel with the container transport direction A. It is supplied into the main body of the container manufacturing apparatus 110 in a direction orthogonal to A.

  The lid member 30A fed into the container manufacturing apparatus 110 via the roller 162 installed in parallel with the conveying direction A of the container unit 12 is changed in direction by approximately 90 degrees by the lower roller 160 and is upstream of the conveying means 134. And sent downstream. The lid member 30 </ b> A sent from the upper side to the lower side is substantially horizontally changed toward the downstream side in the conveyance direction of the conveyance means 134 by the lower roller 160, and is sent in the horizontal direction along the container part 12. .

  A roller 162 is provided between the second upper roller 158 and the lower roller 160. The lid 30A is adhered to the collar portion 18 of the container 10 by the seal mechanism 126 and then advances together with the container portion 12 conveyed by the traveling conveying means 134, but is not pulled by the movement of the container portion 12. Thus, the drive shaft 152A rotates. The rotation of the drive shaft 152A is sent when the dancer roller 154b is detected by the upper limit sensor, and is stopped when the lower limit sensor detects it.

  A mark sensor 164 for detecting marks printed at a predetermined pitch on the lid member 30A is provided downstream of the lower roller 160 (see FIG. 7). As described above, the drive shaft 152A is operated by the motor in synchronization with the movement of the transport means 134. However, the feed amount of the lid member 30A increases or decreases according to the detection result of the mark position by the mark sensor 164. Is done.

  The conveying means 134 intermittently conveys the container unit 12 by repeatedly running and stopping, and the containers 10 to be conveyed are sequentially provided on the container conveying path on the downstream side of the container molding material supply mechanism 112. The filling mechanism 120, the sealing mechanism 126, and the cutting mechanism 128 are stopped. The container 10 first stops below the filling mechanism 120 and is filled with the liquid cheese sauce 392. The container 10 filled with the liquid cheese sauce 392 is conveyed below the next sealing mechanism 126 by the conveying means 134.

  A lower roller 160 is provided below the roller 162, and the lower upper roller 158 and the lid member 30A sent from the roller 162 downward in the vertical direction are brought into a horizontal state by the lower roller 160. The direction is changed and sent downstream. A pre-seal device 126a that constitutes a seal mechanism 126 is provided downstream of the lower roller 160, and both ends of the container molding material 12A and the lid material 30A are thermo-compressed to be side-sealed (pre-seal).

The first sterilization mechanism 118 of the container molding material supply mechanism 112, the heating device 170 and molding device 172 of the container molding mechanism 114, the filling mechanism 120, the second sterilization mechanism 124 of the lid material supply mechanism 122, and the pre-seal device 126a are aseptic. The sterilization chamber 190 is housed in a sealed sterilization chamber 190 for maintaining the sterility, and the sterility is maintained by positive pressure by supplying clean air (sterile air).
The container molding material 12A enters the sterilization chamber 190 from the container molding material inlet 192 of the sterilization chamber 190, and the lid member 30A enters the sterilization chamber 190 from the lid material inlet 194 of the sterilization chamber 190. Aseptic air (air from the outside that has passed through a sterile filter) is fed into the container, and aseptic air is discharged from the container molding material inlet 192 and the lid material inlet 194, so that the inside of the sterilization chamber 190 is positively pressurized from the outside. Is prevented from entering.
The pre-sealed container molding material 12A and the lid member 30A are sent from the outlet of the sterilization chamber 190 to the sealing device 126b of the next sealing mechanism 126, and the outlet is provided with a sterilization chamber outlet shutter 196 to maintain sterility. It is comprised so that it may aim.

  In the sterilization chamber 190, the edges of the container molding material 12A and the lid material 30A are bar-sealed by the pre-seal device 126a, and the container molding material 12A and the lid material 30A are maintained at a positive pressure. It is configured to go outside.

  The lid member 30A, which is directed to the downstream side of the conveying unit 134 and is supplied in a substantially horizontal state, is provided at the opening of the container unit 12 that is conveyed on the container conveying unit 134 by the sealing mechanism 126 and temporarily stopped at this position. It is thermocompression-bonded to the collar portion 18. At this time, an ethylene vinyl acetate (EVA) adhesive or the like is used for bonding the collar portion 18 and the lid member 30A.

  Subsequently, the sealed container molding material 12 </ b> A and the lid material 30 </ b> A are sent to the cooling panel 200, and the thermocompression-bonded portion is cooled.

  Subsequently, when notching the container molding material 12A, the container molding material 12A and the lid member 30A are sent to the notch device 210. In this embodiment, the notch 24 is engraved in the container molding material 12A. However, it may be a stepped portion.

Subsequently, in the next cutting mechanism 128, the periphery of the portion that is attached to the mouth portion of the container portion 12 of the lid member 30A and becomes the lid portion 30 is cut.
A portion of the collar portion 18 which is an opening portion of the container portion 12 which is a punched portion container is in a state where the container portion 12 and the lid portion 30 are attached due to the pressure at the time of punching. Correspondingly, the notch 24 formed in the knob part 20 continuing to the flange part 18 part which is the opening part is expanded from 0.5 mm to 1.3 mm, thereby forming the container part constituting the container part 12 in the knob part 20. Adhesion between the material 12A and the lid member 30A constituting the lid part 30 was prevented.

  The portion of the opening portion container molding material 12A and the notch 24 of the lid member 30A caused vibration during transport of the machine and caused the liquid cheese sauce 392 to overflow outside the container portion 12. In particular, there was a significant influence on the connecting part of the guide. In order to eliminate the influence, all the portions through which the notch 24 passes are ground so that no vibration is generated.

In the next cutting mechanism 128, the lid portion composed of the lid member 30 </ b> A cut off after the periphery of the portion of the lid member 30 </ b> A attached to the upper surface of the container portion 12 to become the lid portion 30 of the container 10 is cut. The container 10 sealed by 30 is conveyed as it is by the conveying means 134, taken out on the downstream side, and sent to the next step.
On the other hand, the container molding material 12A from which the container 12 portion of the container molding material 12A and the lid 30 portion of the lid material 30A are cut out and the remaining portion 102a of the lid material are wound around the winding means 132 via the roller 220. Taken.

In this embodiment, the heating temperature is confirmed when the container is molded. Aiming to heat the container molding material 12A to 125 ° C., the temperature of the heating device 170 is set to 127 ° C.
When the cycle speed of the machine is slow, the drawdown increases during the interval, and the container molding material 12A adheres to the bottom heater 176b of the lower mold 176, and wrinkles are generated.
By increasing the cycle speed, the draw-down state can be stabilized and prevented from adhering to the bottom heater 176b.
The cycle speed is greatly influenced by the viscosity of the liquid cheese sauce 392 to be filled. When the viscosity is low, the container portion 12 overflows at the time of filling. Therefore, it is necessary to slow down the speed at the time of filling. This speed affects the cycle speed of the machine.
In order to adjust the degree of molding, the amount of molding plug is adjusted. If the amount of penetration is large, the thickness of the container molding material 12A at the bottom of the molding becomes too thick. Moreover, it is easy to make a wave at the bottom.
If the amount of molded plug entry is reduced and it is inflated with compressed air, it can be finished in a beautiful shape.

While the machine is stopped, the container molding material 12A is deformed due to elongation by the dry air of the air knife portion of the sterile hot air air device 146a. Therefore, the temperature of the dry air is changed to 70 ° C. to minimize the removal of hydrogen peroxide and the damage to the container molding material 12A.
Further, during the stop, the portion that was in the air knife portion of the sterile hot air air device 146a is not molded until it passes through the heating device 170. This is because it is subjected to a thermal load and is easily attached to the container molding material 12A by the heating device 170.

“Aseptic filling” means that the contents after filling are completely free of bacteria, and the inside of the container portion 12 of the container 10 is free of bacteria. If even one bacterium remains, the contents themselves become nutrients for the bacterium, so it will quickly grow and rot.
Bacteria zero has been confirmed in the inspection after filling, and since there is no element that allows bacteria to grow over time, sterility can be ensured even for those that have passed one year after production.

Further, a container manufacturing apparatus including a filling seal device for sealing the opening 26 of the container portion 12 of the container 10 with the lid member 30A will be described mainly with reference to FIGS.
The filling and sealing device 310 includes a filling device 182 for the liquid cheese sauce 392 and a sealing mechanism 126 for the container 10.
The sealing device 126b that constitutes the filling and sealing device 310 of the container 10 faces the opening 26 of the container portion 12 in a state where the container holding portion 320 that holds the outside of the container portion 12 and the lid 30A are extended. The feeding portion 340 of the lid member 30A to be fed, the lid member 30A is fixed toward the periphery of the opening portion 26 of the container portion 12, and the container is formed around the lid member fixing portion 350 and the opening portion 26 of the container portion 12. The cover member 30 </ b> A is bonded to the portion 12.

The container holding part 320 includes a reverse truncated cone-shaped body part 16, a ring-shaped seat part 16a formed in the vicinity of an edge of the body part 16, and a seat part 16a inside the seat part 16a. A ball that is continuously provided at a position distant from the edge of the seat, and has a center at the bottom in the direction in which the seat 16a extends within a range that does not protrude from the edge of the seat 16a. And a bottom portion 14 having a crown portion 14a bent in a crown shape, and the container portion 12 integrally formed of a synthetic resin having elasticity with the body portion 16 and the bottom portion 14 is fixed. .
In this embodiment, the container holding part 320 includes a mold 322.

The feeding part 340 and the lid fixing part 350 of the lid member 30A feed the lid member 30A toward the opening 26 of the container part 12, and provide a part having thermal adhesiveness on the opening part 26 side of the container part 12. It is comprised so that it may mount.
In this embodiment, an upper base 352 is further provided above the mold 322. The upper base 352 has holes 352 a and holes 352 a and, for example, at two portions facing the flange portion 18 of the container portion 12 and the edge portion of the knob portion 20 when the container portion 12 is pushed into the hole 324 of the mold 322. A hole 352b is formed. Each of the hole 352a and the hole 352b has an upper portion formed in a large diameter and a lower portion formed in a small diameter, that is, formed in a stepped shape.

Furthermore, the filling seal device 310 includes a pressing pin 356a and a pressing pin 356b having substantially the same diameter as the lower diameter of the holes 352a and 352b. The upper portions of the holes 352a and 352b are provided above the pressing pins 356a and 356b. A stopper member 358a and a stopper member 358b having a diameter substantially the same as the diameter of are fixed. The pressing pin 356a and the stopper member 358a are inserted through one hole 352a. In this case, the lower end of the pressing pin 356a protrudes downward from the lower surface of the upper base 352.
Further, the stopper member 358a restricts the downward displacement of the pressing pin 356a.
Further, the spring 360a is inserted into the hole 352a so that the lower end of the hole 352a contacts the pressing pin 356a or the stopper member 358a. In addition, a pressing member 362a is screwed onto the upper portion of the hole 352a so as to contact the upper end of the spring 360a.
Therefore, the pressing pin 356a is urged downward by the spring 360a. Further, the pressing pin 356a can be displaced upward against the elastic force of the spring 360a.

  Similarly, the other hole 352b is provided with a pressing pin 356b, a spring 360b, and a pressing member 362b, to which a stopper member 358b is fixed. The pressing pin 356b is also urged downward by the spring 360b, and can be displaced upward, like the pressing pin 356a.

  In this embodiment, when the container part 12 of the hole 324 of the mold 322 is put on the lower surface of the upper base 352, the sealing part 22 of the collar part 18 of the container part 12 and the welded part of the knob part 20 are used. 28, a ring-shaped heating member 382 and a columnar heating member 384 are provided at the portions facing 28, respectively. The heating member 382 and the heating member 384 are provided above the lower surfaces of the pressing pin 356a and the pressing pin 356b in a state of protruding to the bottom.

  The filling device 182 of the liquid cheese sauce 392 can control the injection amount of the liquid cheese sauce 392 so as to inject the liquid cheese sauce 392 leaving the space 40 between the opening portion 26 of the trunk portion 16. It is configured.

Next, with reference to FIG. 11 etc., the sealing method for sealing the opening part 26 of the container part 12 of this container 10 with the cover part 30 is demonstrated.
First, the liquid cheese sauce 392 is filled into the container portion 12 by the filling device 182.
And this container part 12 is put in the hole 324 of the metal mold | die 322 of the filling sealing apparatus 310, and also the lid | cover material 30A which comprises the cover part 30 on the collar part 18 and the knob part 20 of the container part 12 is mounted.
Then, an actuator such as a cylinder of the filling seal device 310 is driven to displace the upper base 352, the pressing pin 356a, the pressing pin 356b and the like downward, and the container is pressed by the pressing pin 356a and the pressing pin 356b as shown in FIG. The part 12 is pushed into the hole 324 of the mold 322.
In this state, the flange portion 18 and the knob portion 20 of the container portion 12 and the lid member 30A constituting the lid portion 30 are sandwiched between the mold 322, the pressing pin 356a, and the pressing pin 356b.

Further, in this state, the upper base 352, the heating member 382, the heating member 384 and the like are displaced downward, and the heating member 382 is welded to the sealing portion 32 of the lid portion 30 to cover the opening portion 26 of the container portion 12. The welded portion 34 of the lid portion 30 is welded to the welded portion 28 of the knob portion 20 by the heating member 384.
In this state, the pressing pin 356a and the pressing pin 356b are displaced upward against the elastic force of the spring 360a and the spring 360b.

  Then, the upper base 352 is displaced upward, and the container part 12 is taken out from the hole 324 of the mold 322.

Since the cheese sauce according to the present invention is in a liquid state, it can be used for cooking, mixing, and easy use, which is an accent of everyday cooking.
And the liquid cheese sauce is filled in the small container 10, and it can be used by using up.
And since it is liquid, it becomes an accent of the appearance when it goes to cooking.
In addition, aseptic filling eliminates the need to use raw materials with bacteriostatic action such as microbial control by pH and vinegar, so that the flavor of cheese can be enjoyed.

The liquid is kept in the refrigerated area and the room temperature, and can be stored at room temperature.
If it is aseptic filling portion pack packaging, there is no risk of spoilage even in the liquid type, and it is hygienic for a long time before opening.
Moreover, if the small container 10 is filled, it is easy to use and there is no waste.

DESCRIPTION OF SYMBOLS 10 Container 12 Container part 12A Container molding material 14 Bottom part 14a Ball crown part 16 Trunk part 16a Seat part 18 Collar part 20 Knob part 22 Sealing part 24 Notch 26 Opening part 28 Welding part 30 Lid part 30A Lid material 32 Sealing part 34 Welding portion 40 Space portion 102A Lid material roll 102a Remaining portion of lid material 110 Container manufacturing apparatus 110A Machine frame 110B Frame 112 Container molding material supply mechanism 114 Container molding mechanism 116 Container molding material transport mechanism 118 First sterilization mechanism 120 Filling mechanism 122 lid material supply mechanism 124 second sterilization mechanism 126 seal mechanism 126a pre-seal device 126b seal device 128 cut mechanism 130 container molding material holding / supplying means 132 take-up means 134 transport means 136 holding machine 138 container molding material replacement stand 140 container molding material 142 spaces for replacement Molding material hydrogen peroxide tank 144 Lid hydrogen peroxide tank 146a, 146b Aseptic hot air air device 148 Feed roller 152 Supply stand 152A Drive shaft 152a Roller 152b Introduction roller 154a, 154b Dancer roller 156 First upper roller 158 Second upper roller 160 Lower roller 162 Roller 164 Mark sensor 170 Heating device 172 Molding device 176 Lower mold 176b Bottom heater 180 Filling pump 182 Filling device 190 Aseptic chamber 192 Container molding material inlet 194 Cover material inlet 196 Aseptic chamber outlet shutter 200 Cooling board 210 Notch device 220 Roller 310 Filling and sealing device 320 Container holding part 322 Mold 324 Hole 340 Feeding part 350 Lid fixing part 352 Upper base 352a, 352b Hole 356a, 356b Holding pin 35 8a, 358b Stopper member 360a, 360b Spring 362a, 362b Holding member 380 Adhesive part 382, 384 Heating member 392 Liquid cheese sauce 401 Dissolution tank 403, 409 Homogenizer 405 Cushion tank 407 Plate type indirect sterilizer 411 Aseptic tank

Claims (2)

In hot water at 80-85 ° C., the molten salt was poured, after melting, the powder cheese were charged and dissolved by stirring, and the cheese sauce raw material melting step,
Ratio of the molten salt and powder cheese, by weight, 1: 10 to 18,
An emulsifier dissolving step for dissolving an emulsifier and casein Na in the cheese solution obtained by the dissolving step,
A pre-emulsification step of pre-emulsifying by dissolving vegetable oil and fat in the emulsified cheese solution obtained by the emulsifier dissolution step, heating to 65 to 75 ° C., and
A primary homogenization step in which the emulsified cheese solution obtained by the pre-emulsification step is broken and refined, and homogenized, with particles of various components contained in the emulsified cheese solution;
A sterilization step of sterilizing the primary emulsified cheese solution obtained by the first homogenization step by UHT sterilization using a plate-type indirect sterilizer;
In order to stabilize emulsification of the primary emulsified cheese solution that has undergone the sterilization step, the particles of various components contained in the emulsified cheese solution are broken and refined, and further homogenized. When,
The cheese solution obtained by the second homogenization step is poured into a cup-shaped container in a sterile state, a cheese solution injection step,
A sealing step of sealing the opening of the cup-shaped container filled with the cheese dissolving solution in a sterile state with a lid,
The cheese sauce raw material so that the cheese solution that has undergone the second homogenization step contains 55 to 80% by weight of water, 0.5% by weight or less of salt, and 8.0 % by weight or less of nonfat milk solids. Adjusted in the dissolution process,
The manufacturing method of the liquid cheese sauce adjusted in the emulsifier melt | dissolution process so that the liquid cheese sauce which passed through the 2nd homogenization process may contain an emulsifier 0.8 to 1.5weight%. In hot water at 80-85 ° C., was charged molten salt, and cheese sauce raw material dissolution step of dissolving after melting, the powder cheese,
Ratio of the molten salt and powder cheese, by weight, 1: 10 to 18,
An emulsifier dissolving step for dissolving an emulsifier and casein Na in the cheese solution obtained by the dissolving step,
A pre-emulsification step of pre-emulsifying by dissolving vegetable oil and fat in the emulsified cheese solution obtained by the emulsifier dissolution step, heating to 65 to 75 ° C., and
A primary homogenization step in which the emulsified cheese solution obtained by the pre-emulsification step is broken and refined, and homogenized, with particles of various components contained in the emulsified cheese solution;
A sterilization step of sterilizing the primary emulsified cheese solution obtained by the first homogenization step by UHT sterilization using a plate-type indirect sterilizer;
In order to stabilize emulsification of the primary emulsified cheese solution that has undergone the sterilization step, the particles of various components contained in the emulsified cheese solution are broken and refined, and further homogenized. The liquid cheese sauce produced by
The cheese sauce raw material so that the cheese solution that has undergone the second homogenization step contains 55 to 80% by weight of water, 0.5% by weight or less of salt, and 8.0 % by weight or less of nonfat milk solids. Adjusted in the dissolution process,
The liquid cheese sauce that has undergone the second homogenization step is adjusted in the emulsifier dissolution step so that the emulsifier is included in an amount of 0.8 to 1.5% by weight,
A liquid cheese sauce which is poured into a cup-shaped container under aseptic conditions and sealed in a sterile state with a lid at the opening of the cup-shaped container into which the liquid cheese sauce is injected.

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