JP6677990B2 - Inclusion-type natural cheese with good flavor and method for producing the same - Google Patents

Description

  The present invention relates to a wrapped natural cheese having a good flavor and a method for producing the same.

  Natural cheese is taking root in the Japanese market. Natural cheeses can be classified into so-called matured natural cheeses, which can enjoy the aging flavor of milk components, and so-called unripe molded natural cheeses, which can enjoy a fresh milky flavor, depending on the degree of aging. Natural cheese can be classified into special hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese based on its hardness. As described above, there are many types of natural cheeses depending on the degree of ripening (presence or absence), physical properties (texture), and the like.

  Natural cheese is often eaten as it is as a food scene. In this situation, in order to enjoy the various flavors and textures and to avoid getting tired of a single flavor and texture, the restaurant industry such as restaurants cut various cheeses little by little and put them on a plate. The mainstream is to serve in the form of so-called cheese platters. On the other hand, in general households, in order to enjoy various flavors and textures, it is necessary to purchase various cheeses, cut each one little by little, and consume each little by little. Is a lot of trouble.

  At this time, the following literature introduces examples of products that can simultaneously eat a plurality of cheeses. For example, Japanese Utility Model Registration No. 3091221 (Patent Document 1) discloses a chicken egg-like cheese formed by forming two kinds of different cheeses into a hen egg shape with a double structure including a core and an outer layer wrapping the core. ing. Specifically, the core portion is a processed cheese made of low-fat gotha cheese as a raw material, the outer layer portion is an egg-shaped cheese using cream cheese, which is a natural cheese (Examples 1 and 2), and the outer layer portion is made of water. There is disclosed a process cheese having reduced shape retention and heat resistance, and an egg-shaped cheese (Example 3) using a yellow hard cheese such as Cheddar cheese or Gouda cheese as core cheeses. It is also disclosed to use a wrapping machine to punch out eggs.

  Japanese Patent No. 2858809 (Patent Document 2) is characterized in that an outer layer and a core are composed of two cheese curds, and a drained cheese curd that is not subjected to thermal treatment or aging treatment is simultaneously extruded at a temperature equal to or lower than room temperature. (Claim 1). Japanese Patent No. 3706806 describes a food product having a hard foreskin that wraps a filling, while using an extruder to adjust the temperature of the foreskin material (paragraph [0046]) that is fluidized by heat. (Eg, paragraphs [0011] and [0046]), and describes that natural cheese was used as the foreskin (Example 3).

  JP-T-2002-515227 (Patent Literature 4) describes a composite cheese product using a processed cheese as an outer shell, utilizing a creaming ability that enables a transition from a sol state to a gel state of the processed cheese. (Paragraph [0024]). In Japanese Utility Model Laid-Open Publication No. 5-76292 (Patent Document 5), a golf ball-shaped white mold cheese having a mouthful size formed by molding cheese into a bite-sized sphere, growing white mold on the surface of the cheese, and forming a dimple pattern is formed. It has been disclosed. It is described that another kind of cheese, bean jam, or the like may be put as a core in the golf ball-shaped white mold cheese (paragraph [0008]).

Utility model registration 3091221 Patent No. 2858809 Patent No. 3706806 JP-T-2002-515227 Japanese Utility Model Publication No. 5-76292

  The present inventors are examining the preparation of an encased cheese that can be enjoyed in combination with a plurality of types of cheese and other ingredients, and there are various types of natural cheeses having different flavors and textures. Therefore, it was noted that, in particular, it is preferable to improve the freshness and the milky feeling in the flavor and to have a unique chewing response and a moderate elasticity in the texture. Then, the present inventors use a certain natural cheese for the outer layer, and enclose another food such as natural cheese in the core (core), so that when included in the mouth, the rich cheese that the outer layer plays. Feel the flavor and texture (e.g., tongue), and enjoy a combination of multiple cheeses so that when you chew in your mouth, the flavor and texture (e.g., chew response) of the cheese and other foods inside will develop. We hoped to be able to do this and aimed to develop a new wrapped cheese. That is, an object of the present invention is to provide an encapsulated natural cheese in which natural cheese having a good fresh feeling and a good milk feeling is used for the outer layer and encased, and a method for producing the same.

  The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, by encapsulating natural cheese in a heated state, while using natural cheese in the outer layer, encrusting type natural cheese. After finding that it can be produced, the raw milk is further curd by setting the pH to 4 to 7, and the whey is discharged to obtain a cheese curd. Then, the cheese curd is kneaded with a liquid milky food while gently heating. As a result, the present inventors have found that an elastic natural cheese having a fresh feeling and a milk feeling can be produced, and the present invention has been completed.

  Also, by gently heating and kneading the cheese curd together with the liquid milky food, the outflow of milk components can be suppressed, and at the same time, the scorching (browning) due to heating can also be suppressed, thereby providing a unique food with elasticity. It has been found that it is possible to provide a natural cheese having a high palatability, in which the freshness and the milky feeling that image fresh cheese are improved while maintaining the feeling.

Therefore, the present invention relates to the following.
[1] A method for producing an encapsulated natural cheese in which the contents are encased with natural cheese as an outer layer, the natural cheese serving as the outer layer including a step of kneading a cheese curd in a liquid milky food. The above method, which is manufactured by a manufacturing method.
[2] The method according to the above [1], comprising a step of encrusting the outer layer at a temperature of 20 ° C to 100 ° C.
[3] The method according to the above [1] or [2], wherein natural cheese to be an outer layer is quantitatively and continuously supplied to the contents and encased.
[4] The method according to any one of [1] to [3], wherein the natural cheese serving as the outer layer is prepared from a cheese curd obtained by coagulating raw milk with a milk-clotting enzyme.
[5] The method according to any one of [1] to [4], wherein the natural cheese serving as the outer layer is prepared by kneading a cheese curd in a liquid milky food at 50 to 100 ° C.
[6] The method according to any of [1] to [5], wherein the natural cheese serving as the outer layer is prepared by adjusting the pH of the cheese curd to 4 to 7.
[7] The method according to any one of [1] to [6], wherein the natural cheese serving as the outer layer is pasta filata cheese.

[8] The liquid milky food is raw milk, pasteurized milk, desalted milk, skim milk, partially skim milk, desalted skim milk, ingredient-modified milk, whey, concentrated milk, skim concentrated milk, lotus milk, cream, milk raw material The method according to any one of [1] to [7] above, wherein the method comprises one or more selected from the group consisting of permeate, reduced milk, reduced skim milk and reduced whey.
[9] The method according to any one of [1] to [8], wherein the cheese curd and the liquid milky food are kneaded while being heated by an internal heating method.
[10] The method according to [9], wherein the internal heating method is a Joule heating method or a microwave heating method.
[11] An encapsulated natural cheese produced by the method according to any one of [1] to [10].
[12] The encased natural cheese according to the above [11], wherein the encased content is a food or a pharmaceutical.
[13] The encased natural cheese according to the above [11], wherein the encased content is a cheese different from the natural cheese serving as the outer layer.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an entrapped natural cheese having a fresh taste and a milky feeling and a good flavor by kneading cheese curd in a liquid milky food such as whey, and a method for producing the same. Furthermore, by encrusting elastic natural cheese in a heated state to form an outer layer, it is possible to provide an encased natural cheese that has a bite-response that has been difficult to realize until now.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual embodiments.

  TECHNICAL FIELD The present invention relates to an encased natural cheese having natural cheese excellent in freshness and milky feeling as an outer layer. Preferably, the present invention relates to an encased natural cheese having an elastic natural cheese as an outer layer. The elastic natural cheese of the present invention is a natural cheese that has the property of elongating like a mochi by pulling and has a chewing response, and means a natural cheese that is more elastic than cream cheese. Examples thereof include, but are not limited to, pasta filata cheese (mozzarella cheese, caciocavallo cheese, scamorza cheese, probarone cheese, string cheese, etc.). Further, the elastic natural cheese of the present invention refers to an elastic cheese in order to adjust the flavor (for example, aged flavor) and the texture (for example, creamy and smooth texture) during the production thereof. It is also a cheese to which natural cheese having no properties is added, and this also includes the elastic natural cheese of the present invention. It should be noted that pasta filata cheese is a cheese that requires a pasta filata process during its production, and the pasta filata process is a process in which a cheese curd is heated at an appropriate pH while heating the cheese curd. Kneading until there are no lumps, kneading or spreading until the physical properties are smooth.

  The natural cheese of the present invention is produced (prepared) by, for example, the following method. That is, the raw milk is coagulated with a clotting enzyme such as rennet, and lactic acid bacteria and an acidulant (such as lactic acid) are added to adjust the pH to a predetermined value of 4 to 7, and then the whey is discharged. Get the cheese curd. The cheese curd is kneaded while gently heating the obtained cheese curd together with the liquid milky food to give elasticity (stretchability).

  The raw milk of the present invention refers to unsterilized raw milk, and may be any animal milk such as cow's milk, sheep's milk, buffalo milk and goat's milk. And in the raw material milk of this invention, the composition can be adjusted. For example, skim milk and cream can be separated from unsterilized raw milk using a cream separator or the like, and the skim milk and cream can be blended in various mixing ratios to adjust the content of milk fat. In addition, minerals, vitamins, lactose, milk proteins, milk fats and the like can be separated using a known separation membrane and the like, and these components can be blended at a mixing ratio to adjust the content of these components. In particular, when giving a fresh feeling and a feeling of milk, one or two or more concentrations selected from the group consisting of proteins, lipids, carbohydrates, vitamins and minerals of raw milk are adjusted to a predetermined level so as to lead to these feelings. You can also adjust the value. For example, to increase the feeling of milk, the concentration of milk protein, lipid (milk fat), and carbohydrate (lactose) in the raw milk can be increased. Further, in order to enhance the fresh feeling, when adjusting the concentration of the raw milk, the concentration is adjusted by the above-described method in a state of being sufficiently cooled in a refrigerated state or the like so as not to generate a heated odor, and / or Alternatively, it can be adjusted by adding a freeze-concentrated milk material.

  As described above, the content of the milk fat of the raw milk of the present invention can be adjusted. The content of milk fat in the raw milk can be represented by the proportion of milk fat in the total solid content. For example, if the proportion of milk fat in the total solid content is low, a so-called low fat type natural cheese is obtained, and if the proportion of milk fat in the total solid content is high, a so-called high fat type natural cheese is obtained. The proportion of milk fat in the total solid content of the raw material milk of the present invention is not particularly limited, but is, for example, 0 to 80% by weight, 0 to 70% by weight, 0.5 to 65% by weight, 0.5 to 60% by weight. Wt%, 1-55 wt%, 2-55 wt%, 5-55 wt%, 10-55 wt%, 15-55 wt%, 20-55 wt%, 25-55 wt%, 30-55 wt% 35 to 55% by weight. At this time, it is preferably 20 to 50% by weight, more preferably 25 to 45% by weight, and most preferably 30 to 40% by weight.

  As described above, the content of the milk protein of the raw material milk of the present invention can be adjusted. The content of milk protein in the raw material milk is, for example, 1 to 10% by weight, 1.5 to 9% by weight, 1.75 to 8% by weight, 2 to 7% by weight, 2.25 to 6% by weight, 2. 5 to 5.5 wt%, 2.75 to 5 wt%, 3 to 4.5 wt%, 3.5 to 4.5 wt%. At this time, preferably 1.5 to 9% by weight, more preferably 2 to 7% by weight, still more preferably 2.5 to 5.5% by weight, further preferably 3 to 4.5% by weight, More preferably, it is 3.5 to 4.5% by weight.

  In the present invention, a known method can be used for the method of curdling raw milk. For example, a method of adding (mixing) a curdling enzyme such as rennet to the raw milk, a method of adjusting the pH of the raw milk, and then heating the raw milk can be used.

  In the present invention, the pH at which the raw milk is curd can be adjusted by fermentation with lactic acid bacteria and / or addition of an acid. Here, the lactic acid bacterium of the present invention may be any lactic acid bacterium that can be used in natural cheese, and its genus and species are arbitrary, for example, known lactic acid bacteria such as lactis, cremoris, bulgaria, and thermophilus. Can be mentioned. In the case of addition with an acid, a known acid used in foods and / or food additives, such as lactic acid, acetic acid, citric acid, and phosphoric acid, can also be directly added to raw milk. In the present invention, the curded cheese curd has, for example, a pH of 4 to 7, a pH of 4.2 to 6.8, a pH of 4.4 to 6.7, and a pH of 4.6 to 6.4. The pH is 4.8 to 6.2, the pH is 5 to 6, the pH is 5.0 to 5.6, the pH is 5.2 to 5.8, and the pH is 5.4 to 5.6. At this time, the pH is preferably 4 to 7, more preferably 4.4 to 6.7, further preferably 4.8 to 6.2, and still more preferably 5 to 6. is there. In the present invention, in the raw natural cheese, particularly when the pH is adjusted to about 5 to 6, when using an encrusting machine to cut the natural cheese to be the outer layer, the processing and cooking characteristics become good, and the encrusting type It is preferable from the viewpoint of producing natural cheese quantitatively and continuously.

  In the present invention, an elastic natural cheese having a fresh feeling and a milky feeling can be prepared by kneading the cheese curd while gently heating it together with the liquid milky food. In the present invention, the cheese curd can be kneaded in a liquid dairy food according to a known method of kneading cheese curd in hot water (hot water).

  In the present invention, elastic natural cheese can be manufactured (prepared) by heating and kneading the raw natural cheese. In the present invention, a known method can be used as a method of heating and kneading the raw natural cheese. For example, the method can be performed according to a method of kneading cheese curd in hot or hot water, a method of kneading cheese curd in a steam atmosphere, and the like. That is, when kneading in a liquid milky food is possible instead of water, or when it can be used as a mist or steam, the kneading can be performed in the atmosphere of the liquid milky food. In the present invention, the temperature at which the cheese curd is kneaded is set at a lower limit of any one of 50 ° C, 55 ° C, 60 ° C, 65 ° C, 70 ° C, 80 ° C, and 84 ° C, and is set to 120 ° C, 110 ° C. , 100 ° C., 95 ° C., 90 ° C., 86 ° C., and 85 ° C., as long as the upper limit is at least one of them, for example, 50 to 100 ° C., 55 to 100 ° C., 60 to 100 ° C., 65 -100 ° C, 70-100 ° C, 70-95 ° C, 70-85 ° C and the like. At this time, the temperature is preferably 50 to 100 ° C, more preferably 60 to 95 ° C, further preferably 70 to 90 ° C, further preferably 80 to 90 ° C, and still more preferably 84 to 86 ° C. .

  In the present invention, by kneading cheese curd or the like, an elastic texture is obtained, and the elastic natural cheese referred to in the present invention is obtained. In the present invention, when natural cheese is actually encased, it may be heated under predetermined conditions, and if necessary, immediately after kneading a cheese curd or the like, cooling under predetermined conditions. Is also good. That is, it is also possible to knead the cheese curd or the like while heating it, cool it once to 10 ° C. or lower, and then heat it again under the predetermined conditions when actually encrusting.

  In the present invention, the method and conditions for the gentle heating of the cheese curd are not particularly limited as long as the method prevents extreme burning odor and / or browning. Examples of a method for gently heating the cheese curd include an internal heating method (Joule heating method and microwave heating method), and an indirect heating method in which warm water that is not high in temperature is heated while passing through a jacket or the like. For example, when using a Joule heating method to heat and knead a cheese curd together with a liquid milky food, by applying electricity to the cheese curd, it is possible to quickly and uniformly heat the cheese curd, and to obtain a fresh feeling and a milky feeling. Enhanced, resilient natural cheese can be prepared. Here, the Joule heating method is also referred to as energization heating, ohmic heating, or the like.However, as long as it is a method of heating by applying electricity to an object, regardless of the name of the heating method, the present invention Needless to say, this corresponds to the internal heating method. Also, for example, using a microwave heating method, even when the cheese curd is heated and kneaded together with a liquid milky food, in the same manner, a fresh feeling and a milky feeling are improved, and natural cheese with elasticity is improved. Can be prepared. Here, the microwave heating method is also referred to as electromagnetic heating, microwave heating, etc., as long as it is a method of heating the target substance by applying microwaves to the target object, regardless of the name of the heating method Needless to say, this corresponds to the internal heating method in the present invention.

  In the present invention, in the method of heating and kneading the cheese curd, the temperature is not particularly limited as long as it is a method for preventing an extremely burning smell and / or browning. In the present invention, the temperature at which the cheese curd is heated and kneaded is any of 20 ° C., 25 ° C., 30 ° C., 35 ° C., 40 ° C., 45 ° C., 50 ° C., 55 ° C. and 57 ° C. Temperature range where one is the lower limit and any one of 100 ° C, 95 ° C, 90 ° C, 85 ° C, 80 ° C, 75 ° C, 70 ° C, 65 ° C, 63 ° C and 60 ° C is the upper limit The temperature may be, for example, 30 to 100C, 35 to 90C, 40 to 80C, 45 to 70C, 50 to 65C, or 55 to 65C. Preferably it is 45 to 65 degreeC, More preferably, it is 50 to 63 degreeC, More preferably, it is 57 to 63 degreeC.

  In the present invention, the cheese curd and the liquid milky food are kneaded with each other to have an elastic texture, thereby obtaining the elastic natural cheese referred to in the present invention. For example, when the cheese curd is heated and kneaded together with the liquid milky food using a Joule heating method, the amount of electricity (electric power, voltage, etc.) can be appropriately adjusted so as not to cause excessive heating. In addition, for example, using a microwave heating method, even when the cheese curd is heated and kneaded together with the liquid dairy food, similarly, the output and the like can be appropriately adjusted so as not to be excessively heated. .

  In the present invention, the liquid milky food is not particularly limited as long as it is a liquid food containing a milk component, that is, a liquid food containing a milk ingredient. For example, raw milk, skim milk, partially skim milk, desalted skim milk, ingredient-modified milk, whey, concentrated milk, skim concentrated milk, lotus milk, cream, permeate derived from milk ingredients, reduced milk, reduced skim milk, reduced whey, etc. But not limited to this. These can be used alone or in combination of two or more. In addition, reduced milk which is obtained by reducing the processed raw materials (milk powder, butter, concentrated milk, lotus milk, lactose, whey minerals, etc.) and liquefied again can be used. For example, heating and kneading whey discharged in the production of natural cheese as a liquid milky food with a cheese curd is effective in suppressing a decrease in yield from raw milk.

  In the present invention, natural cheese having no elasticity (natural cheese having no elasticity) is manufactured in order to adjust flavor (for example, aging flavor and the like) and texture (for example, creamy and smooth texture). (Including a cheese curd for the sake of cooking). For example, before kneading cheese curd (cheese curd for producing elastic natural cheese) and the like, adding natural cheese having no elasticity, kneading with cheese curd, etc., kneading cheese curd, etc. After that, there is a method of adding natural cheese having no elasticity.

  In the natural cheese of the present invention, the salt content can be adjusted after the kneading. At this time, as a method of adjusting the salt content, for example, a method of adding salt and the like to the kneaded natural cheese, adding salt, a method of adding salt to the liquid milky food and kneading at the same time, adding a natural cheese after kneading. Although there is a method of immersing in salt water, the salt content can be adjusted in any step.

  The natural cheese of the present invention may be stored in a state of being immersed in a known storage solution, for example, like water mozzarella. At this time, the preservation solution is not particularly limited as long as its preservability can be ensured. As a known storage solution, water (brine) to which sodium chloride, calcium chloride, and the like are added is typical, but other raw materials can also be added.

  The natural cheese of the present invention can be eaten as it is because the freshness and the milky feeling are improved as compared with the conventional mozzarella cheese. In addition, in the elastic natural cheese of the present invention, compared to conventional mozzarella cheese, when processed as a material such as various dishes and desserts, the dishes and desserts may be given a fresh feeling and a feeling of milk. Can be. Therefore, in the natural cheese of the present invention, subsequent processing and the like are not particularly limited.

  In addition to using the natural cheese of the present invention prepared and prepared as described above, commercially available pasta filata cheese (mozzarella cheese, caciocavallo cheese, scamorza cheese, probarone cheese, string Cheese or the like may be used as it is. In addition, as the elastic natural cheese of the present invention, commercially available fresh cheese having no elasticity obtained by heating and kneading as described above can be used. Further, a natural cheese which has not been regenerated and is obtained by heating and kneading natural cheese in an unripe state of mature molded natural cheese having no elasticity can be used. The natural cheese of the present invention may be either fresh cheese or aged cheese, but is preferably fresh cheese.

  In the natural cheese of the present invention, when used as the outer layer of the encased natural cheese, the raw natural cheese and the like can be heated and encased. At this time, natural cheeses having elasticity such as pasta filata cheese (mozzarella cheese, caciocavallo cheese, scamorza cheese, probarone cheese, string cheese, etc.) are conventionally insoluble in the casein network, so the binding of natural cheese There is a problem (problem) that the state is maintained, and it is difficult to perform quantitative and continuous encrusting using an encrusting machine or the like. In the present invention, the above-mentioned problem is solved by heating and encrusting an elastic natural cheese, thereby realizing an unsealed, encased cheese having an elastic texture in the outer layer. We were able to. Among such encased cheeses, natural cheese, processed cheese, cheese food (one or more of natural cheese or processed cheese is crushed, mixed, heated and melted, emulsified and manufactured, and the actual product In which the weight ratio of cheese is 51% or more).

  In the present invention, the temperature at which natural cheese is wrapped as an outer layer is not particularly limited as long as it is in a state where wrapping can be actually performed, but 20 ° C, 25 ° C, 30 ° C, 35 ° C, 40 ° C, 45 ° C, 50 ° C. , 55 ° C and 57 ° C as the lower limit, and any one of 100 ° C, 95 ° C, 90 ° C, 85 ° C, 80 ° C, 75 ° C, 70 ° C, 65 ° C and 60 ° C as the upper limit The temperature range may be, for example, 20 to 100 ° C, 20 to 90 ° C, 20 to 80 ° C, 20 to 70 ° C, 20 to 60 ° C, 25 to 100 ° C, 25 to 90 ° C, 25 to 80 ° C 25-70 ° C, 25-60 ° C, 30-100 ° C, 30-90 ° C, 30-80 ° C, 30-70 ° C, 30-60 ° C, 35-100 ° C, 35-90 ° C, 35-80 ° C 35-70 ° C, 35-60 ° C, 40-100 ° C, 40-90 ° C, 0 to 80 ° C, 40 to 70 ° C, 40 to 60 ° C, 45 to 100 ° C, 45 to 90 ° C, 45 to 80 ° C, 45 to 70 ° C, 45 to 60 ° C, 50 to 100 ° C, 50 to 90 ° C, 50-80 ° C, 50-70 ° C, 50-60 ° C. At this time, the temperature is preferably 45 to 65 ° C, more preferably 50 to 65 ° C, still more preferably 55 to 65 ° C, further preferably 57 to 63 ° C, and further preferably 57 to 60 ° C. .

  In the present invention, the device for encrusting natural cheese is not particularly limited as long as it can actually be encased, but the device for heating natural cheese and quantitatively and continuously mechanically encrusting natural cheese is provided. Can be used. Here, the device for heating natural cheese and quantitatively and continuously encrusting is constituted by one or two or more devices, for example, natural cheese constituting an outer layer of encrusting type natural cheese. The device for supplying, the device for supplying food or medicine constituting the interior of the infused natural cheese, and the device for insuring the interior with these outer layers may be independent, or some of the devices may be integrated. Or all the devices may be integrated. In addition, as a device for quantitatively and continuously filling in which all the devices are integrated, for example, there is a general-purpose filling machine.

  In the present invention, the method of encrusting natural cheese is not particularly limited as long as it can be actually encased, but it is possible to heat natural cheese and quantitatively and continuously mechanically encrusting it. Can be supplied. A known metering pump can be used as a device that heats natural cheese and supplies it quantitatively, continuously, and mechanically. For example, a MONO pump, a sine pump, a twin screw pump, a rotary pump, a piston pump, a diaphragm pump, a plunger pump, a gear pump, and the like can be used. Of course, the pump is not limited to the metering pump as long as the natural cheese can be heated and supplied quantitatively, continuously, and mechanically while the natural cheese has similar characteristics.

  In the encased natural cheese of the present invention, all substances and / or compositions can be included in the contents (inside) as long as the contents can be actually encased. For example, in consideration of eating (ingesting) the inside, there are foods and medicines. Specifically, it is possible to provide a cheese (natural cheese) that has a characteristic texture of the outer layer (outside) and can enjoy a plurality of textures by using a different cheese from the outer layer in the inside. it can. Here, in the cheese used in this inside, there are those having a different texture from the outer layer, for example, cream cheese, fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold mature molded natural cheese, process There are cheese and cheese food. In addition, inside, for example, fermented milk such as yogurt, cream, butter, margarine, livestock meat, processed meat products, vegetables, seafood, processed fishery products, fruits, spices, molasses, jam, sauce, preparation, filling By using processed egg products, processed soy products, seasonings, soups, puddings, jellies, nutritional foods, and supplements, the texture of the outer layer (outside) is distinctive, and multiple textures can be enjoyed. Cheese). In addition, in the typical elastic natural cheese mozzarella cheese, there is a dish called caprese combined with tomato, but if the present invention is applied, it is easy to supply caprese by encasing tomato with mozzarella cheese. can do. Furthermore, by using a medicine inside the medicine, the medicine treatment can be continued while enjoying the flavor and texture.

  In the encased natural cheese of the present invention, the weight is not particularly limited as long as it can be actually encased, but from the viewpoint of ease of eating the product, for example, 10 g, 11 g, 12 g, 13 g, 14 g, and 15 g. , 16 g, 17 g, 18 g, 19 g, 20 g, 25 g, 30 g, 35 g and 40 g as the lower limit, and from the viewpoint of the capacity of the manufacturing apparatus, etc., 1000 g, 900 g, 800 g, 700 g, 600 g, 500 g, 400 g , 300 g, 200 g, 150 g, 125 g, 100 g, 80 g, 75 g, 70 g, 65 g and 60 g as the upper limit, for example, 10 to 1000 g, 11 to 800 g, 12 to 700 g. , 13-600 g, 14-500 g, 15-400 g, 16-300 g, 17-200 g, 18 150g, 19~125g, 20~100g, 20~80g, 25~75g, 30~70g, 35~65g, it is 40~60g.

  In the case of the encased natural cheese of the present invention, when provided in a bite size for individual use, the weight is, for example, 20 to 100 g, 20 to 80 g, 25 to 75 g, 30 to 70 g, 35 to 65 g, 40 to 60 g. is there. In addition, in the case of the encased natural cheese of the present invention, the so-called "surprise effect" is produced by cutting into a plurality of pieces so as to show that they are encased (laminated) for the first time and provided to a plurality of persons. The weight is, for example, 100 to 1000 g, 100 to 900 g, 100 to 800 g, 100 to 700 g, 100 to 600 g, 100 to 500 g, 100 to 400 g, 100 to 300 g, and 100 to 200 g.

  In the encased natural cheese of the present invention, the weight ratio of the natural cheese serving as the outer layer and the food serving as the inner layer is not particularly limited as long as it is in a state where it can be actually encased. , 100: 1, 50: 1, 25: 1, 10: 1, 8: 1, 7: 1, 6: 1, 5: 1, 4: 1, 3: 1, 2: 1, 1: 1, 1 : 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1:10, 1:25, 1:50, 1: 100. That is, (outer layer) :( inner) can be arbitrarily determined on design as long as it falls within a range of, for example, 100 to 1 to 1 to 100. Here, according to the present invention, the natural cheese serving as the outer layer is handled at a specific temperature, whereby the processing and cooking characteristics of the natural cheese serving as the outer layer are improved. It can be designed so that the weight of the inner layer and the weight of the outer layer are well balanced without becoming excessively large. At this time, (outer layer) :( inner) is preferably 1: 2 to 4: 1, more preferably 1: 1 to 4: 1, and still more preferably 1: 1 to 3: 1. Preferably, it is 1: 1 to 2: 1.

  In the encased natural cheese of the present invention, any food material and / or food additive can be arbitrarily added in design as long as it can be actually encased. Here, according to the present invention, the natural cheese serving as the outer layer is handled at a specific temperature, so that the processing and cooking characteristics of the natural cheese serving as the outer layer are improved. It is possible to quantitatively and continuously produce an encased natural cheese without significantly changing the weight of the natural cheese to be produced. Furthermore, according to the present invention, since the processing and cooking characteristics of the natural cheese serving as the outer layer are improved, even when using an encrusting machine, the quality is uniformly controlled and managed to quantitatively produce the encased natural cheese. And it can be mass-produced continuously.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

[Example 1]
According to a general method for producing natural cheese, lactic acid (10% lactic acid) is added to raw milk which has been sterilized and cooled to 33 ° C. to adjust the pH to 5.5. RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and again allowed to stand for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. The obtained cheese curd was discharged together with the discharged whey by a Joule heating device equipped with an electrode ring and an insulating pipe, while applying a voltage between 200 and 400 V between the electrode rings and raising the temperature of the cheese curd from 33 ° C. to 57 ° C. The temperature was raised to 0 ° C., and a kneading treatment employed in a general method for producing mozzarella cheese was performed to prepare mozzarella cheese. Dry salt was mixed into the kneaded mozzarella cheese so that the salt concentration was 0.6% by weight, and the mixture was molded into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5% by weight of sodium chloride equivalent to the weight of the cheese, and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Example 2]
According to a general method for producing natural cheese, lactic acid (10% lactic acid) is added to raw milk which has been sterilized and cooled to 33 ° C. to adjust the pH to 5.5. RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and again allowed to stand for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. The obtained cheese curd, together with the discharged whey, is heated in a microwave oven with an output of 500 W to raise the temperature of the cheese curd from 33 ° C. to 57 ° C., which is adopted in a general method of producing mozzarella cheese. The mixture was kneaded to prepare mozzarella cheese. Dry salt was mixed into the kneaded mozzarella cheese so that the salt concentration was 0.6% by weight, and the mixture was molded into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5% by weight of sodium chloride equivalent to the weight of the cheese, and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Comparative Example 1]
According to a general method for producing natural cheese, lactic acid (10% lactic acid) is added to raw milk which has been sterilized and cooled to 33 ° C. to adjust the pH to 5.5. RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and again allowed to stand for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. The obtained cheese curd is heated in hot water of 85 ° C. to raise the temperature of the cheese curd from 33 ° C. to 57 ° C., and is subjected to a kneading treatment employed in a general method of producing mozzarella cheese, to obtain mozzarella cheese. Prepared. Dry salt was mixed into the kneaded mozzarella cheese so that the salt concentration was 0.6% by weight, and the mixture was molded into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5% by weight of sodium chloride equivalent to the weight of the cheese, and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Sensory evaluation test]
With respect to Example 1, Example 2, and Comparative Example 1, sensory evaluation of mozzarella cheese was performed by five specialized panelists. In this sensory evaluation, milk flavor and texture were used as evaluation items, and the degree of evaluation was expressed in five stages of “5, 4, 3, 2, 1”. Here, the milk flavor refers to the intensity of the flavor (flavor, taste, etc.) of the milk contained in the mouth, and evaluation 5 is “very good”, evaluation 4 is “good”, and evaluation 3 is “product”. Evaluation 2 means "bad", and evaluation 1 means "extremely bad". The texture means an appropriate texture as mozzarella cheese. Evaluation 5 was "very good", evaluation 4 was "good", evaluation 3 was "level acceptable as a product", evaluation 2 was "poor", and evaluation 1 Means "extremely poor." Table 1 shows the average values of five professional panelists in the sensory evaluation of these mozzarella cheeses. In addition, this sensory evaluation was implemented 4 days after the start of refrigerated storage.

From Table 1, in the item of the evaluation of the milk flavor, the average value was 4.4 in Example 1, 4.2 in Example 2, and 3.0 in Comparative Example 1. Example 1 and Example 2 were found to be fresh mozzarella cheese having a stronger milky feeling than Comparative Example 1. Also, from Table 1 , in the item of texture, the average value was 4.0 in Example 1, 3.8 in Example 2, and 4.2 in Comparative Example 1. Example 1, Example 2, and Comparative Example 1 were found to have the same texture as elastic mozzarella cheese.

[Reference Example 1]
According to a general method for producing natural cheese, rennet and lactic acid bacteria were added to raw milk to ferment the milk while fermenting to pH 5.2, and whey was discharged to obtain a cheese curd. The elasticity of the card before heating was 1. This cheese curd was kneaded with hot water at 85 ° C. to obtain a resilient natural cheese having a mochi-like texture. The elasticity of the obtained natural cheese at this point was 4. The temperature of the resilient natural cheese obtained here is 57 ° C., and while keeping the temperature, the outer layer hopper of an encrusting machine (Leon (Japan), “Martian (registered trademark) CN500”). It was put in. At the same time, the cream cheese was charged into the internal hopper. Natural cheese having elasticity was supplied from the outer layer hopper to the encrusting machine by a mono pump under a normal temperature environment, and cream cheese was supplied from the internal hopper to the encrusting machine by a vane pump. The weight ratio was set so that the weight ratio between the outer layer and the inner layer was 2: 1. When a total of 50 g was supplied, the wrapping was set. Under these conditions, it was put on an encrusting machine and encased. An encrusted product composed of two layers of cheese having different textures, with cream cheese inside and elastic natural cheese outside, was obtained. The temperature of the outer layer immediately after completion of the obtained bean jam was 35 ° C.

[Reference Example 2]
Except for using mozzarella cheese as elastic natural cheese, encrusting was carried out under the same conditions as in Example 1. An encrusted product composed of two layers of cheese having different textures with cream cheese inside and natural cheese outside was obtained. The temperature of the outer layer immediately after completion of the obtained bean jam was 35 ° C.

[Reference Example 3]
According to a general method for producing natural cheese, rennet and lactic acid bacteria were added to raw milk to ferment the milk while fermenting to pH 5.2, and whey was discharged to obtain a cheese curd. This cheese curd was kneaded with hot water at 85 ° C. to obtain a resilient natural cheese having a mochi-like texture. The elasticity of the obtained natural cheese at this point was 4. The temperature of the elastic natural cheese obtained here is 60 ° C., and while keeping the temperature, the outer layer hopper of an encrusting machine (manufactured by Leon Corporation (Japan), “Martian (registered trademark) CN500”). It was put in. At the same time, the cream cheese was charged into the internal hopper. Elastic natural cheese was supplied from the outer layer hopper to the encrusting machine by a vane pump under a warm environment, and cream cheese was supplied from the internal hopper to the encrusting machine by the vane pump. The weight ratio was set so that the weight ratio between the outer layer and the inner layer was 2: 1. When a total of 50 g was supplied, the wrapping was set. Under these conditions, it was put on an encrusting machine and encased. An encrusted product composed of two layers of cheese having different textures, with cream cheese inside and elastic natural cheese outside, was obtained. The temperature of the outer layer immediately after completion of the obtained stuffed product was 55 ° C.

[Reference Comparative Example 1]
According to a general method for producing natural cheese, rennet and lactic acid bacteria were added to raw milk to ferment the milk while fermenting to pH 5.2, and whey was discharged to obtain a cheese curd. This cheese curd was kneaded with hot water at 85 ° C. to obtain a resilient natural cheese having a mochi-like texture. The elasticity of the obtained natural cheese at this point was 4. After cooling the elastic natural cheese obtained here to 10 ° C., the cooled natural cheese is used for the outer layer of an encrusting machine (Leon Corporation (Japan), “Martian (registered trademark) CN500”). I put it in the hopper. The elasticity of the natural cheese after cooling was 1. At the same time, the cream cheese was charged into the internal hopper. Elastic natural cheese was supplied from the outer layer hopper to the encrusting machine by a vane pump under a warm environment, and cream cheese was supplied from the internal hopper to the encrusting machine by the vane pump. The weight ratio was set so that the weight ratio between the outer layer and the inner layer was 2: 1. When a total of 50 g was supplied, the wrapping was set. Under these conditions, it was put on an encrusting machine and encased. Natural cheese having elasticity was cut off during the encrusting process in the outer layer part, and encrusting was not possible. The temperature of the elastic natural cheese in the outer layer was 10 ° C.

<Elasticity evaluation>
In the present invention, the elasticity of cheese and cheese curd was evaluated according to the following criteria.
The vicinity of the center of a 50 g cheese or cheese curd is gripped by two gripping means, the two gripping means are stretched right and left at 5 cm / sec, and the distance between the two gripping means when the cheese or cheese curd is cut Is measured. The same measurement was performed three times or more, and the elasticity was evaluated from the average distance.
Elasticity 1: less than 10 cm Elasticity 2: 10 cm or more and less than 20 cm Elasticity 3: 20 cm or more and less than 50 cm Elasticity 4: 50 cm or more and less than 100 cm Elasticity 5: 100 cm or more For the purpose of encrusting, the elasticity of cheese and cheese curd The sex is preferably 3 or more, more preferably 4 or more, and most preferably 5.

In the elastic natural cheese of the present invention and the method for producing the same, after whey is discharged to obtain a cheese curd, the cheese curd is kneaded while gently heating the cheese curd together with the liquid milky food, so that fresh cheese curd is obtained. It has been found that the resulting cheese is an elastic natural cheese having an improved feeling and a feeling of milk.
In the encased natural cheese and the method for producing the same according to the present invention, the natural layer having elasticity can be used as the outer layer. It has been found that a large number of mold cheeses can be continuously produced and supplied using a general-purpose encrusting machine or the like.

Claims (10)

A method of manufacturing a food material type natural cheese made by Tsutsumian the contents of natural cheese as the outer layer, natural cheese as the outer layer, seen contains a step of kneading a cheese curd in whey, cheese curd and whey the a kneading while heating at 50 to 63 ° C. by the internal heating method is manufactured by including the manufacturing method, the method.   The method according to claim 1, comprising a step of encrusting the outer layer at a temperature of 20C to 100C.   3. The method according to claim 1, wherein the natural cheese serving as the outer layer is quantitatively and continuously supplied to the contents and encased.   The method according to any one of claims 1 to 3, wherein the outer layer natural cheese is prepared from a cheese curd obtained by coagulating raw milk with a milk-clotting enzyme. The method according to any one of claims 1 to 4 , wherein the natural cheese serving as the outer layer is prepared by adjusting the pH of the cheese curd to 4 to 7. The method according to any one of claims 1 to 5 , wherein the natural cheese serving as the outer layer is pasta filata cheese. The method according to any one of claims 1 to 6, wherein the internal heating system is a Joule heating system or a microwave heating system. An encased natural cheese produced by the method according to any one of claims 1 to 7 . 9. The wrapped natural cheese according to claim 8 , wherein the wrapped contents are food or medicine. The encased natural cheese according to claim 8 , wherein the encased content is a cheese different from the natural cheese serving as the outer layer.