JPH0131864B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for continuously and efficiently printing the surface of cheese at low temperatures without impairing its quality.

Conventional technology and its problems Conventionally, printing on the surface of cheese has been carried out during the manufacturing and packaging process of processed cheese, at the stage of heating and melting the cheese and filling it into containers. , a method of filling cheese in a container lined with a film printed with edible ink and printing on the surface of the cheese by transfer (Special Publication No. 16093 of 1970, Publication of Publication No. 52760 of 1973, No. 52752 of 1972) ), a method of printing directly onto the cheese surface by screen printing (Special Publication No. 134943, 1983,
Japanese Patent Publication No. 58-134944) and a method of printing the surface of cheese by bringing a film printed with pictures, patterns, etc. onto heated and melted cheese to transfer the print (Japanese Patent Publication No. 59-151838).

However, with these conventional printing methods, the temperature of the cheese is maintained at about 28 to 50 degrees Celsius, and printing is performed using ink with a temperature of 25 to 50 degrees Celsius, so the temperature at the time of printing is high enough to prevent microorganisms. Cheese, which is rich in protein, is susceptible to deterioration by microorganisms, which poses a quality problem. Furthermore, it is necessary to control the temperature of the ink used for printing, and screen printing, which is the most commonly used printing method, also suffers from the problem of screen clogging.

Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned problems seen in the prior art in printing on the surface of cheese. An object of the present invention is to provide a printing method for continuously and efficiently printing on the surface of cheese. The present invention will be explained in detail below.

Structure of the Invention A feature of the present invention is that a quick-drying edible ink containing natural dye as a main component is applied to the surface of a sheet of cheese, and the temperature of the edible ink and cheese is set to about 5 to about Printing is performed while maintaining the temperature at 8°C.

Means for Solving the Problems The present invention uses the above-mentioned edible ink cooled to about 5 to about 8°C on the surface of cheese formed into a sheet whose temperature has reached about 5 to about 8°C. Since printing is carried out at low temperatures, the edible ink used here needs to have good dyeability and dry quickly.

Suitable edible inks for this purpose are those containing natural dyes with good protein staining properties, stabilizers, and ethyl alcohol (containing 5 to 30%), with the following composition: An example may be a ratio.

Ink composition: Natural pigment 45 (wt%) Stabilizer 20 Ethyl alcohol 30 Other natural substances 5 There are two methods for printing on the surface of a sheet of cheese using the above edible ink.

One method is to use a letterpress plate with a desired picture or pattern engraved on a rubber plate, and apply ink cooled to a temperature of about 5 to 8 degrees Celsius onto the surface of a sheet of cheese at a temperature of about 5 to 8 degrees Celsius. It prints directly and can print continuously.

The other is a barrier film, preferably
After heating a film of 200 to 1000μ with a hot plate, about 5 to about 8
By directly printing a desired picture, pattern, etc. with ink cooled to ℃, fill it with cheese formed into a sheet at a temperature of about 5 to 8℃, and vacuum packaging. The printing is transferred, and the transfer printing can be performed efficiently by vacuum packaging the sheet cheese in the container in a continuous manner.

As mentioned above, in the present invention, printing on the cheese surface is performed at a low temperature of about 5 to about 8°C.
Unlike conventional methods, there are no changes in cheese quality caused by temperature shock.

In addition, according to the present invention, printing on the surface of cheese can be efficiently performed in a continuous manner, which is also practical.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 Cheese was heated and melted, filled into a film, and then passed through a cooling water tank (approximately 5 to 8 degrees Celsius) to continuously produce sheet-shaped (thickness: 5 mm) cheese (product temperature: 5 to 8 degrees Celsius).
An ink having the composition shown below, cooled to a temperature of 5 to 8 degrees Celsius, was continuously and directly printed on the surface of the sample (°C) using a pattern-engraved letterpress plate. After printing, the cheese was cold-air dried to a temperature of 5-8°C for 5 minutes and then vacuum packaged. The cold air drying described above has the advantage of accelerating ink drying and preventing ink bleeding.

Composition of ink: Natural pigment 45 (wt%) Stabilizer 20 Ethyl alcohol 30 Other natural substances 5 The cheese obtained as above did not develop mold on its surface or printed area even after being stored for 3 months. No change in quality was observed.

Example 2 A 200-1000μ film with barrier properties,
After heating with a hot plate, a pattern was printed directly on the inner surface of the container obtained by pressure forming using the same ink used in Example 1, which had been cooled to a temperature of 5 to 8°C. Then,
Continuously produced sheet-shaped cheese (thickness: 5 mm) was filled into this container, vacuum-packed, and the printing was transferred onto the surface of the cheese. 1 of the obtained cheese
As a result of visual inspection of the cheese stored for a month, it was found that the printing on the cheese surface was good, and no mold or the like was observed on the cheese surface or the printed portion.
Similar results were also obtained after storage for an additional 3 months.

Claims (1)

[Claims] 1. In the cheese manufacturing process, a quick-drying edible ink containing natural dye as a main component is used on the surface of the cheese formed into a sheet, and the temperature of the edible ink and cheese is controlled. A method for printing on the surface of cheese, characterized by performing printing while maintaining the temperature at about 5 to about 8°C. 2. The printing method according to claim 1, wherein printing is performed by directly printing ink on the surface of the cheese using a letterpress plate with patterns etc. for printing engraved on a rubber plate. 3. Printing is applied by vacuum forming a barrier film and printing the inner surface with ink, placing the sheet cheese in a container, vacuum packaging it, and transferring the printing onto the surface of the cheese. A printing method according to claim 1. 4. The printing method according to claim 1, wherein the quick-drying edible ink is an ink that contains a natural-based dye with good protein staining properties and a stabilizer, as well as ethyl alcohol.