JP5837383B2 - Cheese to which a taste substance is added and method for producing the same - Google Patents

Description

  The present invention relates to cheese to which a taste substance is added and a method for producing the cheese.

Conventionally, molded products in which flavor substances such as spices and seasonings and taste substances such as foods such as fruits, vegetables, nuts, animal meat products, and dairy products are mixed are distributed throughout the cheese.
Various manufacturing methods are known as molded products of this cheese. For example, after mixing foods with milk as a raw material and coagulating the milk in the same manner as the normal manufacturing method, whey is eliminated. The food-containing card obtained in this way is molded and manufactured through an aging process. Moreover, after mixing foodstuffs with the card | curd prepared from milk, this foodstuff containing card | curd is shape | molded, and the method manufactured through an aging process is also known.

In addition, as a cheese molded product, cut the card horizontally during ripening, sandwich foods such as spices between the cards, cut into potions, and then the upper and lower cards are bound by aging and the foods are inside the cheese A method for producing a molded product of white mold cheese that is sandwiched between two is disclosed (for example, see Patent Document 1).
In the molded product of white mold cheese as described in Patent Document 1, so-called potion cheese, foods are held inside and integrated with cheese. For this reason, there is no scattering of foods at the time of manufacture, and it is excellent in manufacturing, and since foods do not separate from white mold cheese at the time of eating, it is very easy to eat white mold cheese and food at the same time. It is a product group that is popular in the market as a variety of mold cheese.

And the potion cheese as described in Patent Document 1, for example, divides a flat cylindrical cheese curd in the middle of ripening into two equal parts in a direction substantially perpendicular to the vertical axis, and a taste substance such as food on the cut surface Is added to the original state. Next, the cheese curd is subjected to a cheese cutting apparatus, and the portion of the cheese curd to which the taste substance is added is divided into six portions in the circumferential direction, and then individually wrapped to obtain the portion cheese to which the taste substance is added. .
At the time of cutting by the cheese cutting device, the width of the cutting blade used in the conventional cheese cutting device is about 4 mm to 5 mm, which is shorter than the height of the cheese, that is, the length from the top surface to the bottom surface of the cheese. For this reason, for example, as shown in FIG. 1 and FIG. 2, only the upper layer A whose side surface is in contact with the cutting blade C is held by the cutting blade C from the interlayer X which is a portion cut to add the taste substance, Since the lower layer B is not held, there is a possibility that inconvenience such as peeling off from the upper layer A may occur.

For this reason, in Patent Document 1, for example, after cutting the cheese curd Y and adding a taste substance, it is aged for at least one day before the portion cut, increasing the adhesion between the upper layer A and the lower layer B, Prevents peeling of upper and lower layers due to cutting.
In addition, for example, it is disclosed that after the cheese curd Y is cut and flavor substances or foods are added, the cheese curd Y is cooled to a certain temperature before the portion cut to prevent peeling of the upper and lower layers A and B (for example, Patent Document 2).

  Further, for example, it is disclosed that a pasty substance is added together with a taste substance such as foods to enhance the binding force of the upper and lower layers A and B (for example, Patent Document 3).

  In addition, for example, it is disclosed that the cutting blade C for cutting a portion is provided with a configuration in which the lower layer B is in contact with the cutting blade C even after cutting so that the lower layer B does not fall during cutting (for example, Patent Document 4).

JP 2007-20536 A WO2008-047801 JP 2007-74958 A JP 2008-200144 A

In Patent Document 1 and Patent Document 2, an aging process and a cooling process are necessary, and the process is complicated. Even if the aging process of Patent Document 1 and the cooling process of Patent Document 2 are performed, the occurrence of peeling is not caused. There is a possibility that peeling of the upper and lower layers A and B to be suppressed cannot be reliably prevented. For this reason, there is a possibility that the upper and lower layers A and B, which have been separated, cannot be packaged in the portion cheese Z at the time of subsequent packaging.
Moreover, in the method of adding the paste-like substance as described in Patent Document 3, there is a possibility that the taste and physical properties of the cheese body are changed and the taste and texture are impaired.
Furthermore, in the method described in Patent Document 4, the contact area between the portion cheese Z cut to prevent the lower layer B from falling and the cutting blade C is widened, the cheese adheres to the cutting blade C, and is cut well. There is a risk that it will not be possible.
In other words, in the conventional method, when the portion is cut after the cheese curd is cut and the taste substances such as foods are sandwiched between the layers, the portions are separated from each other, and the portion cheese can be individually packaged in a subsequent process. There is a risk of disappearing.

  The present invention relates to a cheese to which a taste substance capable of reliably preventing delamination even if a cheese curd sandwiched with a taste substance such as a flavor substance or food is cut in the laminating direction and a method for producing the same The purpose is to provide.

In order to solve the above-mentioned problem, the cheese to which the taste substance capable of reliably preventing delamination even when the cheese curd sandwiched in layers in the following manner of the present invention is cut along the laminating direction is added, and A manufacturing method thereof is provided.
(1) Cutting the cheese curd in a direction crossing the stacking direction to obtain an upper cheese curd and a lower cheese curd, and between the upper cheese curd and the lower cheese curd obtained in the cutting step An addition step of interposing a taste substance and laminating to obtain a laminated cheese curd, and a cutting step of cutting the laminated cheese curd obtained in the addition step from the lower side to the upper side in the laminating direction to obtain a plurality of portion cheeses And a cheese production method to which a taste substance having added is added, wherein the incision step is cut at a cut surface extending from a side surface to an upper surface of the cheese curd to be cut. The manufacturing method of the added cheese.
(2) In the cheese manufacturing method to which the taste substance according to (1) is added, in the cutting step, a horizontal cut surface cut into a predetermined depth in a horizontal direction from a side surface of the cheese curd; A taste substance characterized by cutting the cheese curd with a cut surface constituted by a cylindrical laminated cut surface cut into a predetermined depth in the stacking direction from the upper surface of the cheese curd. The manufacturing method of the added cheese.
(3) In the cheese manufacturing method to which the taste substance according to (1) is added, in the cutting step, the cheese curd is cut at an inclined cut surface extending from the side surface to the upper surface of the cheese curd. A method for producing cheese to which a taste substance is added.
(4) first cheese having a convex part;
A second cheese that has a concave portion engaged with the convex portion and engages with the first cheese;
A taste substance added to the surface where the first cheese and the second cheese are in contact;
Cheese characterized by comprising.
(5) The cheese according to (4), wherein the convex portion has a cylindrical shape.
(6) The cheese according to (4), wherein the convex portion has a truncated trapezoidal shape.
(7) The cheese according to (4), wherein the first cheese has a cylindrical shape excluding the convex portion, and the convex portion is provided rotationally symmetrically about the center of a circle. .
(8) The cheese according to (7) above, wherein the cheese is cut radially from the center of the circle.
(9) The cheese according to any one of (4) to (8), wherein the cheese is white mold cheese.
(10) The cheese according to (9), wherein the cheese is Camembert cheese.

  According to the present invention, even when a cheese curd sandwiched with a taste substance such as food is cut in the laminating direction, delamination is ensured by holding the upper and lower cheese curds stacked by the cutting blade. It is possible to provide a cheese to which a taste substance that can be prevented is added, and a method for producing the cheese.

Sectional drawing at the time of the cutting | disconnection which shows the cheese cutting device used as the premise for demonstrating this invention. Sectional drawing when taking out the cut portion cheese which shows the cheese cutting device used as the said premise. The perspective view which shows the cheese cutting device of 1st embodiment of this invention. Sectional drawing at the time of the cutting | disconnection which shows the cheese cutting device of said 1st embodiment. Explanatory drawing which shows the cutting condition of the cheese curd in said 1st embodiment. Explanatory drawing which shows the cutting condition of the cheese curd in said 1st embodiment. Sectional drawing at the time of the cutting | disconnection which shows the cheese cutting device of 2nd embodiment of this invention. Explanatory drawing which shows the cutting condition of the cheese curd in said 2nd embodiment.

The manufacturing method of cheese to which the taste substance of the present invention is added is obtained by the cutting process of cutting the cheese curd in the direction intersecting with the stacking direction to obtain the upper cheese curd and the lower cheese curd, and the cutting process. The addition process of obtaining a laminated cheese curd by laminating a taste substance between the upper cheese curd and the lower cheese curd, and the laminated cheese curd obtained in the addition process from the lower side to the upper side in the laminating direction Cutting process for obtaining a plurality of potion cheeses, and a cheese manufacturing method to which a taste substance is added, wherein the cutting process is a cut surface extending from the side surface to the upper surface of the cheese curd to be cut It is characterized by cutting with.
In this invention, since it cut | disconnects in the cutting process in the cut surface ranging from the side surface of the cheese curd cut | disconnected to an upper surface, a part of upper surface of the obtained lower side cheese curd is cut out from a part of upper surface of a cheese curd. For this reason, when the laminated cheese curd is cut from the lower side to the upper side in the laminating direction in the cutting step, the portion of the upper portion of the lower cheese curd is adjacent to the upper portion of the upper cheese curd. Thus, since a part of the upper portion of the lower cheese curd is in contact with the cutting blade to be cut, it can be prevented from falling. Therefore, it is possible to produce the portion cheese without separating the cheese curd with a simple configuration in which the cheese curd is cut at a cut surface extending from the side surface to the upper surface without sandwiching the taste substance.

In the present invention, in the cutting step, a horizontal cut surface cut into a predetermined depth in the horizontal direction from the side surface of the cheese curd and a cylinder cut into the predetermined depth in the stacking direction from the upper surface of the cheese curd It is preferable that the cheese curd is cut along a cut surface in which the horizontal cut surface and the laminated cut surface are continuously formed over two sides of the laminated cut surface.
In this invention, the cut out upper side cheese curd is formed in an annular shape, and the lower side cheese curd is formed in an inverted T shape whose center is fitted inside the upper side cheese curd. For this reason, a taste substance will be inserted | pinched in the intermediate position of the obtained potion cheese, and the potion cheese with a favorable external appearance will be obtained.

In this invention, it is preferable to cut | disconnect a cheese curd in the said cutting process by the inclined cut surface ranging from the side surface of the said cheese curd to an upper surface.
In this invention, since it cut | disconnects by the inclined cut surface ranging from the side surface of a cheese curd to an upper surface, a cutting process can be implemented by a series of operation | movement, and a portion cheese can be manufactured easily and rapidly.

  The cheese to which the taste substance of the present invention is added is laminated with a taste substance interposed between the upper side cheese curd and the lower side cheese curd obtained by cutting the cheese curd in a direction crossing the lamination direction. A cheese having a plurality of taste substances produced by producing a laminated cheese curd and cutting the laminated cheese curd from the lower side to the upper side in the laminating direction, wherein the upper side cheese curd and the lower side are added. The cheese curd is formed by being cut at a cut surface extending from the side surface to the upper surface of the cheese curd.

  The cheese to which the taste substance of the present invention is added is laminated with a taste substance interposed between the upper side cheese curd and the lower side cheese curd obtained by cutting the cheese curd in a direction crossing the lamination direction. It is cheese to which a plurality of taste substances prepared by making a laminated cheese curd and cutting the laminated cheese curd from the lower side to the upper side in the laminating direction is added, wherein the lower side cheese curd is the cheese A bottom part constituted by a lower surface side peripheral surface from the middle part of the lower surface of the card and the outer peripheral surface of the cheese curd, and the upper surface constitutes a part of the upper surface of the cheese curd in a series of projections on the upper surface of the bottom part. And the upper cheese curd is constituted by a part of the upper surface of the cheese curd and an intermediate part of the outer peripheral surface of the cheese curd and the peripheral surface on the upper surface side, and the projecting part is engaged. Characterized in that it has an engaging recess.

  The cheese to which the taste substance of the present invention is added is laminated with a taste substance interposed between the upper side cheese curd and the lower side cheese curd obtained by cutting the cheese curd in a direction crossing the lamination direction. A cheese with a plurality of taste substances added by producing a laminated cheese curd and cutting the laminated cheese curd from the center to the upper side from the lower side in the laminating direction at a radial cut surface, wherein A filling region filled with a taste substance is provided on the peripheral surface side in a horizontal plane intersecting a peripheral surface corresponding to the outer peripheral surface of the laminated cheese curd, and the unfilled region not filled with the taste substance is It is provided in the side corresponding to the center of the said lamination | stacking cheese curd in a horizontal surface, It is characterized by the above-mentioned.

  The cheese to which the taste substance of the present invention is added is laminated with a taste substance interposed between the upper side cheese curd and the lower side cheese curd obtained by cutting the cheese curd in a direction crossing the lamination direction. A cheese with a plurality of taste substances added by producing a laminated cheese curd and cutting the laminated cheese curd from the center to the upper side from the lower side in the laminating direction at a radial cut surface, wherein A filling region filled with a taste substance is provided so as to be inclined from the peripheral surface corresponding to the outer peripheral surface of the laminated cheese curd to the upper surface.

[First embodiment]
Hereinafter, a cheese cutting device according to a first embodiment of the laminated cheese cutting device of the present invention will be described with reference to the drawings.
In addition, in 1st embodiment, although the structure which cut | disconnects a cylindrical laminated cheese curd into six portion cheeses is illustrated, this invention is not limited to this embodiment.

{Configuration of cheese cutting device}
In FIG. 3, 1 is a cheese cutting device, and this cheese cutting device 1 is a device that cuts a cylindrical laminated cheese card 2 radially into six portion cheeses 3 (see FIG. 4).
This laminated cheese curd 2 is composed of an upper side cheese card 2A and a lower side cheese card 2B obtained by cutting a cylindrical cheese curd 5 (see FIGS. 5 and 6) substantially vertically, and these are cut. It is laminated in the state before being applied.
Specifically, the upper cheese curd 2A is formed in an annular shape. Moreover, the lower side cheese card | curd 2B is formed in the reverse T shape which has the column-shaped fitting part 2B2 in the upper surface center of disk-shaped bottom part 2B1, and the fitting part 2B2 is the inner side of the upper side cheese card | curd 2A. Is fitted.
The surface extending from the lower surface of the upper cheese curd 2A to the inner peripheral surface and the surface extending from the upper surface of the bottom 2B1 of the lower cheese curd 2B to the outer peripheral surface of the fitting portion 2B2 are the side surfaces of the cylindrical cheese curd 5. The cut surface 2C is cut from the outer peripheral surface 5A to the upper surface 5B. That is, as will be described in detail later, the cut surface 2C has a horizontal cut surface 2C1 cut at a predetermined depth from the outer peripheral surface 5A of the cheese curd 5 and the upper surface of the cheese curd 5 as shown in FIGS. The horizontal cut surface 2C1 and the laminated cut surface 2C2 are continuously formed while extending from two surfaces of a cylindrical laminated cut surface 2C2 cut to a predetermined depth in the stacking direction from 5B.

In addition, the laminated cheese curd 2 has foods such as spices, seasonings, fruits, vegetables, nuts, animal meat products, and dairy products between the upper side cheese curd 2A and the lower side cheese curd 2B (horizontal cut surface 2C1). It has a laminated structure in which a taste substance 2D such as is sandwiched.
As a method for sandwiching the taste substance 2D, various methods can be used in accordance with the form of the taste substance 2D, for example, application or dispersion.
In addition, this invention does not exclude inserting the taste substance 2D in the vertical cut surface 2C2.

As shown in FIGS. 3 and 4, the cheese cutting device 1 guides a cylindrical frame 10, six cutting blades 20 provided radially from the central axis of the frame 10, and the laminated cheese card 2. And a guide member (not shown).
The frame body 10 is formed, for example, in a cylindrical shape with a stainless steel plate, and is provided with an attachment piece portion 11 protruding in a flange shape toward the inside at a position equally divided into six on the inner peripheral surface.
The cutting blade 20 is formed in an elongated plate shape, for example, with a stainless steel plate. The cutting blade 20 is provided with a blade (not shown) that is thin at one edge in the longitudinal direction. Further, an attachment plate portion 21 attached to the attachment piece portion 11 of the frame body 10 is provided at one end in the longitudinal direction of the cutting blade 20. The cutting blades 20 are respectively attached to the attachment piece portions 11 in the attachment plate portion 21 with the blades facing upward, and the other ends in the longitudinal direction are respectively connected on the central axis of the frame body 10 and are arranged radially. Has been.
The guide member is, for example, a funnel-shaped tube that expands upward, and a laminated cheese card 2 to be conveyed to the cheese cutting device 1 is guided therein, and the laminated cheese card 2 is the central axis of the frame body 10. It is guided so that the center of the laminated cheese curd 2 is located on the top. This guide member positions the center of the laminated cheese curd 2 on the central axis of the frame body 10 such as one having a cylindrical shape or one having a configuration in which a plurality of members expand upward. Any shape is possible.

{Operation of cheese cutting device}
Next, the operation | movement which cut | disconnects the lamination | stacking cheese card | curd 2 with the said cheese cutting device 1 is demonstrated.

First, the cutting process which cut | disconnects the cylindrical cheese curd 5 in the upper side cheese curd 2A and the lower side cheese curd 2B is implemented.
In this cutting process, the cheese curd 5 is cut at the cut surface 2C in the direction intersecting the stacking direction from the outer peripheral surface 5A to the upper surface 5B of the cheese curd 5. For example, after making a cut horizontally at a predetermined depth from the outer peripheral surface of the cheese curd 5, the upper center 5B of the cheese curd 5 is cut into the upper part by a two-step cutting operation of making a cylindrical cut at a predetermined depth. Cut out the side cheese card 2A and the lower side cheese card 2B.

Specifically, a cutting device 4 is used as shown in FIGS.
The cutting device 4 includes, for example, a turntable 41 on which the cheese curd 5 is placed, a tongue-shaped cutting blade 42 having a blade on at least one edge in the longitudinal direction, and a cylindrical tube blade 43. Yes.
Then, as shown in FIG. 5, the cutting blade 42 is inserted into the cheese curd 5 placed on the turntable 41 from the intermediate position of the outer peripheral surface 5A to a predetermined depth. In this state, the turntable 41 is rotated to move the cutting blade 42 in the circumferential direction relative to the cheese curd 5 to cut the horizontal cut surface 2C1.
Thereafter, as shown in FIG. 6, the cylindrical blade 43 is inserted at a predetermined depth in the stacking direction in the approximate center of the upper surface 5B of the cheese curd 5 and has a cylindrical vertical shape having a central axis on the central axis of the upper surface 5B. Cut the cut surface 2C2. The leading edge of the vertical cut surface 2C2 is continuous with the inner peripheral edge of the horizontal cut surface 2C1, and the horizontal cut surface 2C1 and the vertical cut surface 2C2 across the two surfaces form a cut surface 2C. The upper side cheese card 2A and the lower side cheese card 2B are cut out from the cheese card 5 by the cut surface 2C.

An addition step of sandwiching the taste substance 2D between the upper side cheese curd 2A and the lower side cheese curd 2B obtained in this cutting step is performed.
In this addition step, for example, after applying or spraying the taste substance 2D on the upper surface of the bottom 2B1 of the lower cheese curd 2B, the upper cheese curd 2A is overlapped so as to sandwich the taste substance 2D, and the laminated cheese curd is stacked. 2 is formed.

After this addition process, the cutting process which cut | disconnects the obtained lamination | stacking cheese card | curd 2 with the cheese cutting device 1 is implemented.
In this cutting step, the upper surface of the laminated cheese card 2 is pressed against the cheese cutting device 1 by a pressing plate (not shown) disposed above the cheese cutting device 1. As shown in FIG. 4, the pressed laminated cheese curd 2 is pressed against the cutting blade 20 to be portion cut, and six potion cheeses 3 are obtained.
At the time of cutting with the cutting blade 20, the fitting portion 2B2 of the lower cheese card 2B to be cut first ends simultaneously with the upper cheese card 2A. At the end of this cutting, the upper cheese card 2A and the fitting portion 2B2 of the lower cheese card 2B are in contact with the cutting blade 20 and are held between the cutting blades 20. For this reason, it is prevented that the lower side cheese curd 2B peels off from the upper side cheese curd 2A.

After this cutting process, an extraction process is performed. In this take-out step, the portion cheese 3 is pressed from above so as to push it downward by a take-out member (not shown) disposed above the cheese cutting device 1. The portion cheese 3 is taken out from the cheese cutting device 1 by pressing the take-out member. Specifically, the potion cheese 3 is dropped one by one on a turntable (not shown) disposed below the cheese cutting device 1.
And the portion cheese 3 dropped on the turntable is conveyed to a packaging device in a subsequent process and packaged, and then, for example, is arranged in a container so as to have a columnar shape as a whole to be in a product form.

{Operational effects of the first embodiment}
In the said embodiment, since it cut | disconnects in the cutting surface 2C ranging from the outer peripheral surface 5A of the cheese curd 5 to the upper surface 5B at a cutting process, a part of upper surface of the obtained lower side cheese curd 2B is the upper surface 5B of the cheese curd 5 Cut out from a part.
From this, when the laminated cheese curd 2 is cut from the lower side to the upper side in the laminating direction in the cutting process, the cut portion of the portion cheese 3 has the fitting portion 2B2 of the lower cheese card 2B to the upper cheese card 2A. It will be adjacent. For this reason, the fitting part 2B2 of the lower side cheese card | curd 2B touches and is hold | maintained at the cutting blade 20, and it can prevent that the lower side cheese card | curd 2B peels off from the upper side cheese card | curd 2A. Therefore, the portion cheese 3 can be cut out without separating the cheese curd 5 at a position where the taste substance 2D is sandwiched with a simple configuration in which the cheese curd 5 is cut by the cut surface 2C extending from the outer peripheral surface 5A to the upper surface 5B.

In the first embodiment, the horizontal cut surface 2C1 cut at a predetermined depth from the outer peripheral surface 5A of the cheese curd 5 and the cylindrical vertical cut surface 2C2 continuous to the inner peripheral edge of the horizontal cut surface 2C1. The cheese curd 5 is cut at a cut surface 2C extending over two sides.
From this, the cut out upper side cheese curd 2A is formed in an annular shape, and the lower side cheese curd 2B is formed in an inverted T shape having a cylindrical fitting portion 2B2 at the center of the upper surface of the disc-shaped bottom 2B1. It is formed.
For this reason, the taste substance 2D is inserted | pinched in the intermediate position of the obtained portion cheese 3, and the portion cheese 3 with a favorable external appearance is obtained.

[Second Embodiment]
Next, the cheese cutting apparatus of 2nd embodiment of this invention is demonstrated with reference to drawings.
In the second embodiment, instead of the cutting surface 2C extending over the two surfaces of the first embodiment, the cutting is performed obliquely like a truncated slope.
FIG. 7 is a cross-sectional view showing a cheese cutting device according to a second embodiment of the present invention. Drawing 8 is an explanatory view showing the situation where the cheese curd of a second embodiment is cut.
In addition, in 2nd embodiment shown in FIG.7, 8, the same name and code | symbol are attached | subjected to the same or similar structure as 1st embodiment shown in the said FIG.3, 4, and description is abbreviate | omitted or simplified. To do.

In this second embodiment, the cheese curd 5 is cut at an inclined cut surface 2C extending from the outer peripheral surface 5A, which is the side surface of the cheese curd 5, to the upper surface 5B.
The upper side cheese curd 2A cut out by the cut surface 2C is formed in an annular shape so as to be inclined so that the lower surface expands downward. On the other hand, the lower side cheese curd 2B is formed in a shape such that the upper surface of the disc-shaped bottom 2B1 protrudes upward and fits into the lower surface of the upper side cheese curd 2A.
That is, the cut surface 2C is an inclined slope that is a truncated slope of the lower side cheese curd 2B.

And in the cutting process which cut | disconnects the cheese curd 5 by the cut surface 2C, as shown, for example in FIG.
Specifically, the cutting device 4 includes, for example, a turntable 41 on which the cheese curd 5 is placed, and a cutting blade 42 that has a tongue shape and has a blade on at least one edge in the longitudinal direction.
Then, as shown in FIG. 5, the cutting blade 42 is inserted into the cheese curd 5 placed on the turntable 41 from an intermediate position on the outer peripheral surface, and the tip of the cutting blade 42 is written as shown in FIG. 7. 5 is penetrated to a position displaced from the center of the upper surface 5B to the outer peripheral surface 5A side. In this state, as shown in FIG. 8, the turntable 41 is rotated and the cutting blade 42 is moved in the circumferential direction relative to the cheese curd 5 to be cut.
As described above, the addition step of obtaining the laminated cheese curd 2 by sandwiching the taste substance 2D between the upper cheese curd 2A and the lower cheese curd 2B obtained in the cutting step is performed similarly to the first embodiment. To do.

Then, the cutting process which cuts the portion of the laminated cheese curd 2 using the cheese cutting device 1 is performed as in the first embodiment.
In this cutting step, as shown in FIG. 7, at the end of cutting, the upper side of the upper cheese card 2 </ b> A and the upper side of the lower side cheese card 2 </ b> B are in contact with the cutting blade 20. It is in a state of being held between 20. For this reason, it is prevented that the lower side cheese curd 2B peels off from the upper side cheese curd 2A.

As described above, in the second embodiment, similarly to the first embodiment, the cheese curd 5 is simply cut at the cut surface 2C extending from the outer peripheral surface 5A to the upper surface 5B, and the taste substance 2D is sandwiched. There exists an effect that the portion cheese 3 can be cut out without separating at a position.
Moreover, in 2nd embodiment, the cheese curd 5 is cut | disconnected by the inclined cut surface 2C corresponding to the truncated-shaped slope ranging from the outer peripheral surface 5A of the cheese curd 5 to the upper surface 5B. For this reason, the cheese curd 5 can be cut | disconnected by a series of operation | movement which stabs the cutting blade 42, moves in the circumferential direction relatively with respect to the cheese curd 5, and cuts like the notch | incision by the incision apparatus 4, for example, and the portion cheese 3 Can be manufactured easily and quickly.

[Modification]
The present invention is not limited to the above-described embodiments, and modifications, improvements, and the like within the scope that can achieve the object of the present invention are included in the present invention.
For example, the laminated cheese curd 2 is not limited to a two-layer structure, and a plurality of laminated cheese cards 2 may be used.
Further, the cheese curd 5 to be cut is not limited to a cylindrical shape, and may be various shapes such as a square, a star, an ellipse, and a character shape.

And although the structure which provided the six cutting blades 20 and divides the laminated cheese curd 2 into 6 parts was illustrated, it is applicable not only to the structure which divides into 6 parts but to cut | disconnect in multiple.
Furthermore, it is not limited to the case where the cutting blades 20 are provided radially and cut in a portion, but for example, the cutting blades 20 may be cut into squares or strips.

In the first embodiment, the horizontal cut surface 2C1 is formed and then the vertical cut surface 2C2 is formed. However, for example, the vertical cut surface 2C2 is first formed and then the horizontal cut surface 2C1 is formed. It may be formed.
Further, the vertical cutting surface 2C2 is not limited to the configuration using the cylindrical tube blade 43. For example, after inserting the strip-shaped cutting blade 42 from the upper surface 5B of the cheese card 5 to a predetermined depth, the cutting blade 42 and the cheese card For example, the cylindrical vertical cutting surface 2C2 may be cut and formed by relatively moving 5.

In the second embodiment, the cutting blade 42 is inserted from the outer peripheral surface 5A of the cheese curd 5 toward the upper surface 5B to form the cut surface 2C. For example, the cutting blade is formed from the upper surface 5B toward the outer peripheral surface 5A. 42 may be inserted to form the cut surface 2C.
Further, when forming the cut surface 2C after inserting the cutting blade 42, the cheese curd 5 side is rotated, the cutting blade 42 side is rotated, or both are rotated. What is necessary is just to move the cutting blade 42 relatively.
The cheese curd 2B is not limited to the truncated cone, and may be conical because the upper and lower cheese curds may be held by the cutting blade.

  In addition, the specific configuration and form in the implementation of the present invention may be other structures as long as the object of the present invention can be achieved.

Next, the experiment which compared and examined the cutting | disconnection condition of the cheese curd by various cutting methods is demonstrated.
In the experiment, as a cheese curd 5 to be cut, when a normal Camembert cheese curd curd is grown during the primary ripening period, as shown in FIG. 3 and FIG. Example 2 was obtained by cutting the cut surface 2C into a state where 2B2 was formed, and sandwiching 0.5 g of CS basil (trade name: manufactured by SBI Foods Co., Ltd.) as a taste substance evenly between the layers.
Moreover, it replaced with the cut | disconnection by the cut surface 2C in Example 1, cut | disconnected by the cut surface 2C shown in FIG. 7 and FIG.
On the other hand, it cut | disconnected in the horizontal direction and put the taste substance like Example 1 and Example 2, and formed the laminated cheese curd 2, and it was set as Comparative Example 1.

And using the cheese cutting device 1, each laminated cheese card | curd 2 was portion-cut and the cutting condition was observed.
As the cutting situation, “○” indicates that the portion of cheese 3 maintained in a shape that can be properly packaged by a subsequent packaging device without peeling the upper and lower layers, and “x” indicates that the upper and lower layers are peeled off. evaluated. The results are shown in Table 1 below.

From the results shown in Table 1, in Comparative Example 1, the lower layer B is not in contact with the cutting blade C at the end of cutting, but only in contact with the upper layer A via the taste substance sandwiched between the layers X. Immediately after sandwiching the taste substance, the bonding strength with the upper layer A was weak, and it was confirmed that the lower layer B peeled off at a rate of 60%.
For this reason, it was recognized that the conventional cheese cutting apparatus cannot be packaged in the subsequent process and cannot be stably produced.

On the other hand, in Example 1 cut | disconnected by the cut surface 2C, peeling of the lower side cheese curd 2B was not recognized.
Also, in Example 2 cut by the cut surface 2C corresponding to the second embodiment shown in FIGS. 7 and 8, the lower side cheese card 2B is not peeled off, and the difference due to the shape of the cut surface 2C is not recognized. It was.

DESCRIPTION OF SYMBOLS 1 ......... Cheese cutting device 2 ......... Laminated cheese card 2A ...... Upper side cheese card 2B ... Lower side cheese card 2C ...... Cut surface 2C1 ... Horizontal cut surface 2C2 ... Laminated cut surface 2D ... Taste substance 3 ……… Potion cheese 5 ……… Cheese curd 5A …… Outer side which is the side 5B …… Top

Claims (10)

Cutting the cheese curd in a direction intersecting the stacking direction to obtain an upper cheese card and a lower cheese card,
An addition step of obtaining a laminated cheese curd by laminating a taste substance between the upper cheese curd and the lower cheese curd obtained in the cutting step, and
A cutting step of cutting the laminated cheese curd obtained in the addition step from the lower side to the upper side in the laminating direction to obtain a plurality of portion cheeses, and a cheese production method to which a taste substance is added,
The said cutting process cut | disconnects in the cut surface ranging from the side surface of the said cheese curd cut | disconnected to an upper surface. The manufacturing method of the cheese to which the taste substance was added characterized by the above-mentioned. In the manufacturing method of the cheese to which the taste substance of Claim 1 was added,
In the cutting step, a horizontal cut surface cut to a predetermined depth in the horizontal direction from the side surface of the cheese curd and a cylindrical laminated cut cut to a predetermined depth in the stacking direction from the upper surface of the cheese curd The cheese curd is characterized in that the cheese curd is cut at a cut surface in which the horizontal cut surface and the laminated cut surface are continuously formed. Method. In the manufacturing method of the cheese to which the taste substance of Claim 1 was added,
In the cutting step, the cheese curd is cut at an inclined cut surface extending from the side surface to the upper surface of the cheese curd. A method for producing cheese to which a taste substance is added. 1st cheese which has a convex part,
A second cheese that has a concave portion engaged with the convex portion and engages with the first cheese;
A taste substance added to the surface where the first cheese and the second cheese are in contact;
Cheese characterized by comprising. In the cheese according to claim 4,
The said convex part is columnar. Cheese characterized by the above-mentioned. In the cheese according to claim 4,
The said convex part is a truncated-table shape. Cheese characterized by the above-mentioned. In the cheese according to claim 4,
The first cheese has a cylindrical shape excluding the convex portion, and the convex portion is provided rotationally symmetrically about the center of a circle. In the cheese according to claim 7,
Cheese, characterized in that cut radially from the center of the circle. In the cheese according to any one of claims 4 to 8,
The cheese is white mold cheese. In the cheese of claim 9,
The cheese is Camembert cheese.

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