JPH02124061A - Production of packaged processed cheese or cheesy food using collagen film as casing - Google Patents
Production of packaged processed cheese or cheesy food using collagen film as casingInfo
- Publication number
- JPH02124061A JPH02124061A JP63274532A JP27453288A JPH02124061A JP H02124061 A JPH02124061 A JP H02124061A JP 63274532 A JP63274532 A JP 63274532A JP 27453288 A JP27453288 A JP 27453288A JP H02124061 A JPH02124061 A JP H02124061A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- food
- processed
- casing
- packaged
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920001436 collagen Polymers 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 102000008186 Collagen Human genes 0.000 title claims abstract description 24
- 108010035532 Collagen Proteins 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000014059 processed cheese Nutrition 0.000 title description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 56
- 238000002844 melting Methods 0.000 claims abstract description 9
- 230000008018 melting Effects 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000012467 final product Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 30
- 235000021067 refined food Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000020991 processed meat Nutrition 0.000 claims description 8
- 239000000779 smoke Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 1
- 239000012768 molten material Substances 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 abstract 3
- 230000000391 smoking effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- 235000013580 sausages Nutrition 0.000 description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 description 4
- 239000001488 sodium phosphate Substances 0.000 description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229940048084 pyrophosphate Drugs 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、チーズ又はチーズ様食品を、必要に応し、こ
れら食品に食肉加二「晶及び／又は水産物加工品を混合
した混合物を可食性フィルムに充填、包装した包装チー
ズ加工食品又は包装チーズ様加工食品の製造法に関する
。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is directed to forming cheese or cheese-like foods into edible films by forming a mixture of these foods with meat additives and/or processed marine products, if necessary. This invention relates to a method for producing a packaged cheese processed food or a packaged cheese-like processed food that is filled and packaged.
挟正襄ｕＬ址
チーズを７０°Ｃ以上の温度に加熱溶融した後直接ケー
シングに充填する場合、ケーシング内容物の温度が高い
ため、ケーシングであろコラーゲンフィルムの引張強度
が低下して充虜時にケーシングの岐れが多く発生すると
いう問題がある。When filling cheese directly into a casing after heating and melting it to a temperature of 70°C or higher, the temperature of the contents of the casing is high, and the tensile strength of the collagen film in the casing decreases, causing the casing to collapse when filled. There is a problem that many branches occur.
このような問題を解消する目的でチーズの品温を低下さ
せてケーシングに充填づ゛る方法が考えられるが、チー
ズの品温を低下すると、チーズの粘度が急激に上昇して
圧送充填ができなくなるため、」ニ記晶温を低下し得る
温度は１０℃、すなわら、６０℃程度の充填温度に限ら
れていた。One possible solution to this problem is to lower the temperature of the cheese and then fill it into the casing, but if the temperature of the cheese is lowered, the viscosity of the cheese will rapidly increase, making pressure filling impossible. Therefore, the temperature at which the crystal temperature can be lowered is limited to a filling temperature of about 10°C, that is, about 60°C.
しかし、このような充填温度でもコラーゲンフィルムの
伸縮や岐れが発生するため、製品の歩留りや生産能率が
低下するという問題がみられる。However, even at such filling temperatures, the collagen film expands, contracts, and splits, resulting in a problem of reduced product yield and production efficiency.
また、ケーシング食品に風味上良く適合する食肉加工品
及び／又は水産物加工品を混合することは嗜好上好まし
いが、しかし、チーズ又はチーズ様食品にＬ記加工品を
単に混合したものをケーシングに充填、包装する場合に
は、チーズ又はチズ様食品ともにエマルジョン化して、
チーズ特有の弾力性がなくなり、１寥ごたえのない組織
になってしまうという問題がある。In addition, it is preferable for taste to mix a processed meat product and/or a processed seafood product that is well suited for flavor with the casing food. When packaging, both cheese or chiz-like foods are emulsified,
There is a problem in that the elasticity peculiar to cheese is lost, resulting in a texture that is not chewy.
発明が解決しようとする課題
本発明は、叙上の状況に鑑みなされたものであって、チ
ーズ加工食品又はチーズ様加工食品を可食性ケーシング
であるコラーゲンフィルムに充填包装ずろに当って、充
填時のケーシングの破れがなく、また、食肉加工品及び
／又は水産物加工品をチーズ又はチーズ様食品に加えて
混合したものを用いる場合には上記ケーシングに充填、
包装してもエマルジョン化することがなく、かつ食感上
違和感のない固さを維持するとともに好ましい組織を有
する、コラーゲンフィルムケーシングで包装したチーズ
加工食品又はチーズ様加工食品を製造するための方法を
提供することを課題とする。Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned circumstances, and involves filling and packaging a cheese processed food or a cheese-like processed food into a collagen film, which is an edible casing. If the casing is not torn, and if a processed meat product and/or processed seafood product is added to cheese or cheese-like food and mixed, the casing is filled,
A method for producing a processed cheese food or cheese-like processed food packaged with a collagen film casing, which does not become an emulsion when packaged, maintains a firmness that does not give an unpleasant texture, and has a preferable structure. The challenge is to provide.
以下本発明を具体的に説明する。The present invention will be specifically explained below.
課題を解決するための下役
本発明では、まず、主原料としてのチーズ又はチーズ様
食品に加水してその水分金星を５０〜７０重尾％、好ま
しくは５５重寸％になるように調整する。In the present invention, first, cheese or cheese-like food as a main raw material is added with water to adjust its moisture content to 50 to 70% by weight, preferably 55% by weight. .
この際、水分含堪が５０重量％より低いとチーズがかた
すぎて充填ができなくなり、一方７０重量％より高いと
チーズの保形性が失われ、製品も軟かくなりすぎてコラ
ーゲンフィルムの違ｆｎ感が生して好ましくない。At this time, if the moisture content is lower than 50% by weight, the cheese will be too hard and cannot be filled, while if it is higher than 70% by weight, the cheese will lose its shape retention and the product will be too soft, resulting in a collagen film. This is not desirable as it gives a feeling of difference in fn.
ここで用いる原料チーズはナチュラルチーズ又はプロセ
スチーズもしくはそれらの４合物に、クエン酸塩及び／
又はリン酸塩を１〜３重量％加えて加熱）容量したもの
であり、又、チーズ様食品はナチュラルチーズとプロセ
スチーズからなる原料チーズにミルクカゼイン、食用油
及びメタリン酸塩、無水ピロリン酸塩、リン酸ナトリウ
ム等を加えて力■熱ン容橢して得られるチーズフード類
である。The raw material cheese used here is natural cheese, processed cheese, or a combination thereof, with citrate and/or
In addition, cheese-like foods are made by adding milk casein, edible oil, metaphosphate, and anhydrous pyrophosphate to raw cheese consisting of natural cheese and processed cheese. It is a cheese food obtained by adding , sodium phosphate, etc., and hardening it with heat.
なお、これらのチーズ又はチーズ様食品は、本発明に従
って７５°Ｃ以上に加熱溶融する段階で調製することが
でき、この方が実際上有利である。Note that these cheeses or cheese-like foods can be prepared according to the present invention by heating and melting at 75° C. or higher, which is actually more advantageous.
次いで、１述した原料チーズもしくはチーズ様食品の水
分調整したものを７０℃以上の温度での曲熱−ドにｉ＄
Ｅｋして均質化した後、必要に応しこれに角型、丸型
等の種々の形状の５ｍｍ程度のサイズに切断した食肉加
工品及び／又は水産物加工品を５〜３０重星％、好まし
くは１０〜２０重星％添加し、これらの添加食品の形状
をくずさないように低速でン昆合する。Next, the moisture-adjusted raw material cheese or cheese-like food described in 1 is heated in a heated oven at a temperature of 70°C or higher.
After homogenization by Ek, if necessary, add 5 to 30% of processed meat products and/or processed seafood products cut into various shapes of about 5 mm, such as square and round shapes, preferably at a rate of 5 to 30 double stars. are added in an amount of 10 to 20% and mixed at low speed so as not to change the shape of the added food.
次いで、この混合物をサーモシリンダ等の熱交換機を用
いて連続的に３０〜５０℃の温度まで冷却する。得られ
た冷却混合物をスタッファ＝ （ウィンナ−ソーセージ
類の製造に用いられるもの）によリコラーゲンフイルム
のような可食性ケーシングに充填した後、４０〜１００
’Ｃ１好ましくは４５〜７５°Ｃの温度に調整されたス
モークチャンバー又は軌風乾燥機内で３０分〜２時間程
度乾燥して水分３５〜５０重里％の包装チーズ加工食品
又は包装チーズ様加工食品を得る。Next, this mixture is continuously cooled to a temperature of 30 to 50°C using a heat exchanger such as a thermocylinder. The obtained cooled mixture was filled into an edible casing such as a re-collagen film using a stuffer (used in the production of Vienna sausages), and then
'C1 Preferably, the packaged cheese processed food or packaged cheese-like processed food with a moisture content of 35 to 50% is dried in a smoke chamber or glide dryer adjusted to a temperature of 45 to 75°C for about 30 minutes to 2 hours. obtain.
なお、ここで用いる食肉加工品としては通常のノーセー
ジ、トライソーセージ、ロースハム、ヘコン、焼豚等を
例示でき、−力水産物加工品としては、蒲鉾、ＱＩ肉ソ
ーセージ、角肉ハム、帆立貝柱、らくわ、いかＪ：Ｒ製
等を例示し得る。また、これらの加工品は２種以十＆ｆ
１合わせて用いてもよい。The processed meat products used here include normal no-sage, tri-sausage, roast ham, hekon, grilled pork, etc.; and the processed seafood products include kamaboko, QI meat sausage, square meat ham, scallops, and rakuwa. , Squid J:R, etc. may be exemplified. In addition, these processed products come in two or more types.
1 may be used together.
発凱ｐ」則
以上述べたように、本発明では原料チーズ又はチーズ様
食品に加水してその水分を５０〜７０重計３６に調整す
るので、チーズを主属ｔ１とする原電−１混合吻を７０
°Ｃ以上の温度に加うさ？８融し、これに５ｍｍ程度の
サイズに切断した食肉加工品及び／又は水産物加工品を
添加し低速で撹拌、混合することにより、原料混合物の
エマルジョン化を防止でき、かつ該混合′勿をサーモシ
リンダのような熱交換機により３０〜５０°Ｃの〆計度
に冷却してから、ケーシングに充填、包装するので、コ
ラーゲンフィルムを用いてもｆ、＆ ｌ＋たりする等の
フイルノ、強度上の問題が解消される。なお、ここで用
いるコラーゲンフィルムは再生コラーゲンフィルムであ
ってもよい。As stated above, in the present invention, water is added to the raw cheese or cheese-like food to adjust the moisture content to 50 to 70%. 70
Does it add to the temperature above °C? By melting the raw material mixture and adding processed meat products and/or processed marine products cut to a size of about 5 mm, stirring and mixing at low speed, it is possible to prevent the raw material mixture from becoming an emulsion, and to keep the mixing process under a thermostat. Since the product is cooled to a temperature of 30 to 50°C using a heat exchanger such as a cylinder, and then filled into a casing and packaged, even if a collagen film is used, there are problems with filler and strength such as f, & l+. is resolved. Note that the collagen film used here may be a regenerated collagen film.
更乙４二、本発明では、原料チーズ類の水分を上述のよ
うに調整するので、それに食肉や水産物の加工品を添加
した混合物は、柔らかさが増して適度の固さを）１１を
持す−るとともに、ケーシングフィル１、の強度を保持
するうえで好ましい温度である３０〜５０°Ｃに冷却し
ても充填に際して何ら問題にならない適度の固さを維持
する。42. In the present invention, the moisture content of the raw cheese is adjusted as described above, so that the mixture to which processed meat and marine products are added has an increased softness and an appropriate hardness. At the same time, the casing fill 1 maintains an appropriate hardness that does not cause any problems during filling even when cooled to a temperature of 30 to 50°C, which is a preferable temperature in order to maintain its strength.
また、ケーシングに充填、包装した後、スモクチヤンハ
−又は包風乾燥機内で、１０〜１００°Ｃの温度に３０
分〜２時間程度乾燥して水分３５〜５０重ｕ％をｆｌす
る製品とするので、食感上好ましい固さをイｊし更には
チーズ類と食肉並びに水産物の加工品との風味が調和し
た、コラーゲンフィルムのゲシングに充填した包装チー
ズ加工品又は包装チズ様加Ｔ品が得ろれろ。In addition, after filling and packaging the casing, it is heated to a temperature of 10 to 100°C for 30 minutes in a smoke dryer or wrap dryer.
Since the product is dried for about 2 hours to 35% to 50% by weight, the product has a firmness that is desirable for texture and harmonizes the flavor of cheese, meat, and processed seafood products. You can obtain packaged processed cheese products or packaged cheese-like T-products filled with collagen film gelling.
以下に実晦例を示して本発明を具体的に説明する。The present invention will be specifically explained below with reference to practical examples.
実施例１
チェダ チーズ２０ｋｇとゴウダーチーズ２０ｋｇから
・τる原料チーズ類
水ピロリン欣す［・リウム５００ｇ、リン酸ナトリウム
２０−を添加した混合物に水１７ｋｇを加えて、加熱で
；７融釜を用いて屍↑′１゛シながろ８５℃土ご温度を
４−界さ一已水分５（ｉｉｖｊ％のチーズを１１だ。Example 1 Raw cheeses made from 20 kg of chedda cheese and 20 kg of gourd cheese.Add 17 kg of water to a mixture containing 500 g of water and 20 kg of sodium phosphate, and heat; 7 using a melting pot. The corpse is ↑'1゛, the temperature of the soil is 85 degrees Celsius, the temperature is 4 degrees, the moisture is 5 degrees (IIVJ% cheese is 11 degrees).
次いで、１７られたチーズに５ｍｍ角に切断したｌライ
ソーセージ５ｋｇを加えてｌｏＯｒｐｍの低速で混合し
た後、サーモシリンダにて４５°Ｃまで冷却し６３に８
の［ライソーセージ入りチーズを得た。Next, 5 kg of lrai sausage cut into 5 mm cubes was added to the melted cheese and mixed at a low speed of loOrpm, then cooled to 45°C in a thermo cylinder and heated to 8.
I got cheese with rye sausage.
このドライソーセージ入すチ＝ズを、コラーゲンフィル
ムをケーシングとしてスタッファ−充填機で２０ｇづつ
充填した後、５０°Ｃに３１１整されたスモークチヤン
バー内で１時間スモーキング及び軸片し、イｉ却し“Ｃ
，ｌυ柊１傅品の水分が４７ｗ ｔ％となるトライ７）
−セ−レ；入りのコラーゲンフィルムをケーシングとし
て用いた包装プじＪセスチーズをｉ′ｔた。This cheese containing dry sausage was filled with 20g each using a stuffer filling machine using a collagen film as a casing, and then smoked for 1 hour in a smoke chamber set at 50°C and dried. Reject “C
, Try 7) where the moisture content of one product is 47wt%
A packaged plastic cheese using a collagen film as a casing was prepared.
ごれを食用に供したところ、チーズとトライソセ−１／
の味が良く合い、また食害的にコラーゲンフィル、′−
・と違ｆ［Ｊｌｙのない固さの唄味をすした。When the dirt was used for food, it was found that cheese and trisose-1/
It goes well with the taste, and also has collagen fill, ′-
・Unlike f[Jly, I enjoyed the solid song flavor.
実施例２
−３−丁、夕′ チーズ２５ｋｇとプロセスチーズ５ｋ
ｇからなろ原ｊ、’ｌ−７−−ズに、ミルクツノゼイン
２．５１、大豆、・１１１２．５にと、メクリン酸す１
−リウム１５０ｇ、叫水ピロノン酸ナトリウム４５０ｇ
及びリン酸ナトリウム２００ｇを冷加した混合′勿に水
１７ｋｇを加えて、加熱溶融釜を用いて１１“１件しな
から７５°（：まで温度を上昇させ５、＝に分５３ｗ
Ｌ％のチーズ様食品であるチーズフ−１・を得た。Example 2 -3-cho, Yu' 25kg of cheese and 5k of processed cheese
From g to narohara j, 'l-7--'s, milk tunosein 2.51, soybean, ・1112.5, and meclic acid 1
-Rium 150g, Kousui Sodium Pyrononate 450g
A mixture of 200 g of sodium phosphate and 17 kg of water was added to the mixture, and the temperature was raised to 75° for 5 minutes using a heating melting pot.
Cheese food 1, which is a cheese-like food containing L%, was obtained.
次いで、得られたチーズフードに５ｍ１１１角に切断し
た蒲鉾７ｋｇを加えて８０ｒｐｍの低速で混合した後、
サーモシリンダにて４０°Ｃまで冷却し、５９．８ｋｇ
の蒲針入リチーズフートを得た。Next, 7 kg of kamaboko cut into 5 m x 11 square pieces was added to the obtained cheese food and mixed at a low speed of 80 rpm.
Cooled to 40°C with thermo cylinder, 59.8kg
I got Richie's Foot with Kama needles.
この蒲鉾人すチーズフートを、コラーゲンフィルムをケ
ーシングとして用いてスタッファ−充填機で３０ｇづつ
充填した後、６５°Ｃに調整された熱風乾燥機で１時間
３０分乾燥し、冷却して最終製品の水分が４５−ｔ％と
なる蒲鉾入りのコラーゲンフィル１、のケーシングに充
填したチーズフードを得た。This kamaboko cheese foot is filled with 30 g each using a stuffer filling machine using collagen film as a casing, dried for 1 hour and 30 minutes in a hot air dryer adjusted to 65°C, and then cooled to make the final product. A cheese food filled in a casing of Collagen Fill 1 containing kamaboko with a water content of 45-t% was obtained.
これを食用に供したところ、チーズ味と蒲鉾の味が良く
合い、また、食感的にコラーゲンフィルムと違和感のな
い固さと風味を呈した。When this product was eaten, the cheese flavor and the kamaboko flavor went well together, and the texture was consistent with that of a collagen film, with a firmness and flavor.
実施例３
チェダーチーズ３０ｋｇとゴウダーチーズ２０ｋ［！か
らなる原料チーズに、メタリン酸ナトリウム５００ｇ、
ｊｊＩＥ水ピロリン酸ナトリウム３５０ｇ及びリン酸ナ
トリウｌ、３００ｇを添加した混合物に水３０ｋｇを加
えて、加熱溶融釜を用いて攪拌しなから８０°Ｃまで温
度を上昇させ、水分６１ｗｔ％のプロセスチーズ８１．
１５ｋｇを得た。Example 3 30kg of cheddar cheese and 20k of gouda cheese [! Raw cheese consisting of 500g of sodium metaphosphate,
jj IE water 30 kg of water was added to a mixture of 350 g of sodium pyrophosphate and 300 g of sodium phosphate, and the temperature was raised to 80°C while stirring using a heated melting pot to make processed cheese 81 with a moisture content of 61 wt%. ．．
Obtained 15 kg.
次いで、得られたプロセスチーズをサーモンリンダーに
て３５°Ｃまで冷却し、コラーゲンフィルムをケーシン
グとして用いて、スタッファ−充填機で２５ｇづつ充填
した後、７０℃に調整されたスモークチヤンバー内で２
時間スモーキング及び乾燥し、冷却して最終製品の水分
が４２％となるコラーゲンフィルムをケーシングとして
用いた包装プロセスチ ズを得た。Next, the obtained processed cheese was cooled to 35°C in a salmon linder, filled with 25g each using a stuffer filling machine using a collagen film as a casing, and then placed in a smoke chamber adjusted to 70°C. 2
A packaged processed cheese was obtained using a collagen film as a casing, which was smoked and dried for a time and cooled to give a final product moisture content of 42%.
これを食用に供したところ、チーズとスモークの味が良
く合い、また感覚的にコラーゲンフィルムと連用Ｉｙの
ない固さの風味を呈した。When this product was eaten, the taste of cheese and smoke went well together, and the taste was sensually firm with no collagen film and no continuous Iy.
Claims (4)
０〜７０重量％になるように調整したものを７０℃以上
の温度で加熱溶融した後、この溶融物を熱交換機で３０
〜５０℃の温度にまで冷却し、次いでコラーゲンフィル
ムからなるケーシングに充填、包装した後、４０〜１０
０℃の温度に調整したスモークチヤンバーまたは熱風乾
燥機内で乾燥して最終製品の水分を３５〜５０重量％に
することを特徴とするコラーゲンフィルムをケーシング
として用いて包装チーズ加工食品又は包装チーズ様加工
食品の製造法。(1) Adding water to cheese or cheese-like food to reduce the water content by 5%
After heating and melting the material adjusted to 0 to 70% by weight at a temperature of 70°C or higher, the molten material was heated to 30% by weight using a heat exchanger.
After cooling to a temperature of ~50°C, then filling and packaging in a casing made of collagen film,
Packaged cheese processed foods or packaged cheese-like products are produced by using a collagen film as a casing, which is characterized by drying in a smoke chamber or hot air dryer adjusted to a temperature of 0°C to reduce the moisture content of the final product to 35 to 50% by weight. Processed food manufacturing method.
０〜７０重量％になるように調整したものを７０℃以上
の温度で加熱溶融した後、これに食肉加工品及び／又は
水産物加工品を加えて混合し、この混合物を熱交換機で
３０〜５０℃の温度にまで冷却し、次いでコラーゲンフ
ィルムからなるケーシングに充填、包装した後、４０〜
１００℃の温度に調整したスモークチヤンバーまたは熱
風乾燥機内で乾燥して最終製品の水分を３５〜５０重量
％にすることを特徴とするコラーゲンフィルムをケーシ
ングとして用いて包装チーズ加工食品又は包装チーズ様
加工食品の製造法。(2) Adding water to cheese or cheese-like food to reduce its water content by 5%
After heating and melting the mixture adjusted to 0 to 70% by weight at a temperature of 70°C or higher, processed meat products and/or processed marine products are added and mixed, and this mixture is heated to 30 to 50% by weight using a heat exchanger. After cooling to a temperature of 40°C and then filling and packaging in a casing made of collagen film,
Packaged cheese processed foods or packaged cheese-like products are produced by using a collagen film as a casing, which is characterized by drying in a smoke chamber or hot air dryer adjusted to a temperature of 100°C to reduce the moisture content of the final product to 35 to 50% by weight. Processed food manufacturing method.
した状態でかつ５ｍｍ程度のサイズで上記混合物中５〜
３０重量％含有させる請求項（２）に記載の包装チーズ
加工食品又は包装チーズ様加工食品の製造法。(3) Processed meat products and processed marine products in the above mixture while retaining their shape and having a size of about 5 mm.
The method for producing a packaged cheese processed food or a packaged cheese-like processed food according to claim (2), wherein the content is 30% by weight.
び（２）のいずれかに記載の包装チーズ加工食品又は包
装チーズ様加工食品の製造法。(4) The method for producing a packaged cheese processed food or a packaged cheese-like processed food according to any one of claims (1) and (2), wherein the heat exchanger is a thermocylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63274532A JP2537675B2 (en) | 1988-11-01 | 1988-11-01 | Process for producing packaged cheese processed food or packaged cheese-like processed food using collagen film as casing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63274532A JP2537675B2 (en) | 1988-11-01 | 1988-11-01 | Process for producing packaged cheese processed food or packaged cheese-like processed food using collagen film as casing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02124061A true JPH02124061A (en) | 1990-05-11 |
| JP2537675B2 JP2537675B2 (en) | 1996-09-25 |
Family
ID=17543017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63274532A Expired - Lifetime JP2537675B2 (en) | 1988-11-01 | 1988-11-01 | Process for producing packaged cheese processed food or packaged cheese-like processed food using collagen film as casing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2537675B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995020324A1 (en) * | 1994-01-26 | 1995-08-03 | The Grated Cheeese Company Limited | Frozen food product with a coating of ice on the exterior and process |
| JPH08116874A (en) * | 1994-10-18 | 1996-05-14 | Natori:Kk | Production of smoke cheese capable of distributing at ordinary temperature |
| JP2018121609A (en) * | 2017-02-03 | 2018-08-09 | 森永乳業株式会社 | Manufacturing method of processed cheeses |
-
1988
- 1988-11-01 JP JP63274532A patent/JP2537675B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995020324A1 (en) * | 1994-01-26 | 1995-08-03 | The Grated Cheeese Company Limited | Frozen food product with a coating of ice on the exterior and process |
| GB2300105A (en) * | 1994-01-26 | 1996-10-30 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
| GB2300105B (en) * | 1994-01-26 | 1998-01-07 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
| JPH08116874A (en) * | 1994-10-18 | 1996-05-14 | Natori:Kk | Production of smoke cheese capable of distributing at ordinary temperature |
| JP2018121609A (en) * | 2017-02-03 | 2018-08-09 | 森永乳業株式会社 | Manufacturing method of processed cheeses |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2537675B2 (en) | 1996-09-25 |
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