JPH0239849A - Production of cheese snack - Google Patents
Production of cheese snackInfo
- Publication number
- JPH0239849A JPH0239849A JP19031788A JP19031788A JPH0239849A JP H0239849 A JPH0239849 A JP H0239849A JP 19031788 A JP19031788 A JP 19031788A JP 19031788 A JP19031788 A JP 19031788A JP H0239849 A JPH0239849 A JP H0239849A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- temperature
- molten
- snack
- moisture content
- 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
- 235000013351 cheese Nutrition 0.000 title claims abstract description 26
- 235000011888 snacks Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 244000299461 Theobroma cacao Species 0.000 abstract description 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 2
- 235000016213 coffee Nutrition 0.000 abstract description 2
- 235000013353 coffee beverage Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000012634 fragment Substances 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 235000021113 dry cheese Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 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、チーズを主原料とするスナックの製造方法に
関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a snack whose main ingredient is cheese.
従来技術と問題点
ヨーロッパでは、ディナーの後、パーティ−の際などに
必ずチーズを楽しむという風習があり、ロマンチックな
食品とされている。我国でも、チーズは、ミネラル成分
、蛋白質などを多く含む食品として多用されるようにな
った。Prior Art and Problems In Europe, there is a custom of always enjoying cheese after dinner or at parties, and it is considered a romantic food. In Japan, cheese has come to be widely used as a food rich in minerals and protein.
それらのチーズは、しっとりした重厚な食感であって、
からっとした軽快な食感のものでなかった。そのため、
チーズは、しっとりした重厚な食感を呈する乳製品とい
う観念を有する者が多く居る。These cheeses have a moist and heavy texture,
It did not have a dry and light texture. Therefore,
Many people have the idea that cheese is a dairy product that has a moist and heavy texture.
本発明は、上記事情に鑑みてなしたもので、チーズはし
っとりした重厚な食感を呈する食品という観念を打破し
、今迄全く見ることのできなかったからつとしている軽
快な食感のチーズスナックを提供することを目的とする
。The present invention was made in view of the above circumstances, and breaks down the idea that cheese is a food with a moist and heavy texture, and has a light and chewy texture that has never been seen before. The purpose is to provide
問題点を解決するための手段
上記目的を達成するために本発明がなした手段は、含水
率４０％以上６０％以下の固形チーズを加熱して溶融チ
ーズをつくる第１工程と、その溶融チーズを２０℃以上
３０℃以下の加工温度に維持しながらステッキ状に成形
する第２工程と、該ステッキ状加工品をマイクロ波真空
乾燥手段により一定の真空度と温度とに維持しながら乾
燥せしめるということである。Means for Solving the Problems The means achieved by the present invention to achieve the above-mentioned objects include a first step of heating solid cheese with a moisture content of 40% to 60% to produce molten cheese; The second step is to form the stick-like product into a stick shape while maintaining the processing temperature at a processing temperature of 20°C or higher and 30°C or lower, and drying the stick-shaped product using microwave vacuum drying means while maintaining a constant degree of vacuum and temperature. That's true.
作用
ステッキ状加工品は、乾燥によって発泡し、同時にから
つとカリカリした軽快な食感を呈する。The cane-shaped processed product foams upon drying and at the same time exhibits a light texture that is firm and crunchy.
実施例
第１工程：含水率が４０％以上で６０％以下の固形チー
ズを５０℃位に加熱して溶融チーズをつくる。Example 1st step: Solid cheese with a moisture content of 40% or more and 60% or less is heated to about 50°C to make molten cheese.
実験を繰返した結果、含水率が４０％以下だと後記の第
３工程で発泡しないことが判明し、かつ最も好ましい含
水率が５４％位であることが判明した。As a result of repeated experiments, it was found that foaming does not occur in the third step described below when the water content is 40% or less, and that the most preferable water content is about 54%.
同時に加熱温度も５０℃を大きく超過すると好ましくな
いことが判明した。このような事情から、主原料とする
チーズは、含水率５４％位の固形チーズ（たとえば、プ
ロセスチーズ）が好ましく、加工温度は５０°Ｃ位が好
ましい。At the same time, it has been found that it is not preferable for the heating temperature to greatly exceed 50°C. Under these circumstances, the cheese used as the main raw material is preferably solid cheese (for example, processed cheese) with a moisture content of about 54%, and the processing temperature is preferably about 50°C.
この第１工程で各種の添加物を退場添加混合することが
可能である。使用可能な添加物としては、食用水産物（
たとえば、海そう類の砕片、魚介類の砕片、その他の砕
片）、立菜類（たとえば、はうれん草、じゃがいも、ち
そなどの砕片、その他の砕片）、穀物、豆類（たとえば
、とうもろこし。In this first step, it is possible to add and mix various additives. Possible additives include edible marine products (
For example, crushed pieces of seaweed, crushed pieces of seafood, other crushed pieces), vegetables (for example, crushed pieces of spinach, potatoes, chiso, etc., and other crushed pieces), grains, legumes (for example, corn).
ごま、落花生などの砕片、その他の砕片）、香辛料（た
とえば、とうがらし粉、カレー粉、その他の香辛料）、
木の実、コーヒー、ココアなどの砕片が考えられる。crushed pieces of sesame seeds, groundnuts, etc.), spices (e.g., chili powder, curry powder, other spices),
Possible pieces include nuts, coffee, cocoa, etc.
第２工程：溶融チーズを２０℃〜３０℃の加工温度に維
持しながらカッティング機に入れ、幅５順位。2nd step: Put the melted cheese into the cutting machine while maintaining the processing temperature of 20°C to 30°C, and cut it into 5 widths.
厚さ３Ｍ位、長さＳ ｃｔａ位のステッキ状にカットす
る。この第２工程の温度も、実験の結果、２０℃以下或
いは３０℃以上のいずれもカットしにくく、適温は２５
℃位であった。Cut into a stick shape with a thickness of about 3M and a length of S cta. As for the temperature in this second step, as a result of experiments, it is difficult to cut if the temperature is below 20℃ or above 30℃, and the appropriate temperature is 25℃.
It was around ℃.
第３工程：ステッキ状加工品をマイクロ波真空乾燥手段
により、真空度７０α／ＨＱ、温度４０℃以下に維持し
ながら３０分位乾燥する。上記乾燥手段は、周知の食品
真空乾燥装置（尾張旭市北山町所在の旭物産株式会社製
、マイクロ波出力３０Ｋｗ、周波数２．４５０８Ｈ７）
を用い、真空度７０ｃｍ／Ｈ（１，ｍ度り５℃〜３８℃
に維持しながら３０分間位低温乾燥して実験したところ
、ステッキ状加工品が崩形することなく発泡し、からっ
とした、カリカリした加工品が得られ、製品とするに十
分であった。この製品が得られたと同時に真空度を上げ
れば、温度も上昇し、好ましい乾燥条件とならず、味１
発泡形態を損なうことが判明した。Third step: The cane-shaped processed product is dried by microwave vacuum drying means for about 30 minutes while maintaining the degree of vacuum at 70α/HQ and the temperature at 40° C. or lower. The drying means is a well-known food vacuum drying device (manufactured by Asahi Bussan Co., Ltd. located in Kitayama-cho, Owariasahi City, microwave output 30Kw, frequency 2.4508H7).
using vacuum degree 70cm/H (1,m degree 5℃~38℃
When an experiment was carried out by drying at a low temperature for about 30 minutes while maintaining the temperature, the cane-shaped processed product foamed without deforming, and a dry and crunchy processed product was obtained, which was sufficient to be used as a product. If the degree of vacuum is increased at the same time as this product is obtained, the temperature will also rise, resulting in unfavorable drying conditions and a poor taste.
It was found that the foam morphology was impaired.
また、前記ステッキ状加工品を熱風乾燥或いはフリーズ
ドライ乾燥してみたところ、発泡するに至らず、発泡し
た乾燥チーズを得られなかった。Further, when the cane-shaped processed product was dried with hot air or freeze-dried, foaming did not occur, and foamed dry cheese could not be obtained.
このことから、ステッキ状加工品は、マイクロ波の照射
、真空雰囲気などの条件を管理しながら、一定温度によ
る低温乾燥することによって、所定の形状を保持しつつ
発泡し、からっとした、カリカリした製品になるものと
考えられる。For this reason, cane-shaped processed products are made by drying at a low temperature at a constant temperature while controlling conditions such as microwave irradiation and vacuum atmosphere, so that they foam while retaining their predetermined shape, resulting in a dry, crunchy product. It is thought that it will become.
発明の効果
本発明は、叙上のように構成したから、今迄全く見られ
なかった、からっとした、かつカリカリした食感を呈す
ると同時に発泡した軽快な食感の乾燥チーズが得られる
。そして、加工手段は、各工程ごとに機械加工が可能な
ので、流れ作業で能率よく製造しえる。Effects of the Invention Since the present invention is configured as described above, it is possible to obtain dry cheese that exhibits a dry and crunchy texture, which has never been seen before, and at the same time has a foamy and light texture. Furthermore, since the processing means can be machined for each step, it can be manufactured efficiently in assembly lines.
よって、子供のおやつ、おつまみなどとして手軽に賞味
しえるチーズス°ナックを提供しえる。Therefore, it is possible to provide a cheese snack that can be easily enjoyed as a snack or appetizer for children.
Claims (1)
融チーズをつくる第１工程と、その溶融チーズを２０℃
以上３０℃以下の加工温度に維持しながらステッキ状に
成形する第２工程と、該ステッキ状加工品をマイクロ波
真空乾燥手段により一定の真空度と温度とに維持しなが
ら乾燥せしめる第３工程とからなるチーズスナックの製
造方法。A first step of heating solid cheese with a moisture content of 40% to 60% to make molten cheese, and heating the molten cheese at 20°C.
A second step of forming the cane-shaped product while maintaining the processing temperature below 30°C, and a third step of drying the cane-shaped product using microwave vacuum drying means while maintaining a constant degree of vacuum and temperature. A method for producing a cheese snack consisting of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19031788A JPH0234582B2 (en) | 1988-07-28 | 1988-07-28 | CHIIZUSUNATSUKUNOSEIZOHOHO |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19031788A JPH0234582B2 (en) | 1988-07-28 | 1988-07-28 | CHIIZUSUNATSUKUNOSEIZOHOHO |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0239849A true JPH0239849A (en) | 1990-02-08 |
| JPH0234582B2 JPH0234582B2 (en) | 1990-08-03 |
Family
ID=16256161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19031788A Expired - Lifetime JPH0234582B2 (en) | 1988-07-28 | 1988-07-28 | CHIIZUSUNATSUKUNOSEIZOHOHO |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0234582B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5165948A (en) * | 1990-03-24 | 1992-11-24 | Nestec S.A. | Process for dehydrating a product based on fats |
| FR2750015A1 (en) * | 1996-06-20 | 1997-12-26 | Bel Fromageries | Production of dry expanded cheese based snack food product |
| US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
| KR100636365B1 (en) * | 2003-05-02 | 2006-10-19 | 한국식품연구원 | Cocoa cheese and manufacturing method thereof |
| JP2008505623A (en) * | 2004-07-09 | 2008-02-28 | プレスティーニ，ルイージ | Method for producing fragile dairy product with expanded structure |
| WO2015098818A1 (en) * | 2013-12-27 | 2015-07-02 | 太陽化学株式会社 | Dried processed cheese product |
| JP2016158604A (en) * | 2015-03-05 | 2016-09-05 | 日清食品ホールディングス株式会社 | Dried cheese and manufacturing method therefor |
-
1988
- 1988-07-28 JP JP19031788A patent/JPH0234582B2/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5165948A (en) * | 1990-03-24 | 1992-11-24 | Nestec S.A. | Process for dehydrating a product based on fats |
| US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
| FR2750015A1 (en) * | 1996-06-20 | 1997-12-26 | Bel Fromageries | Production of dry expanded cheese based snack food product |
| KR100636365B1 (en) * | 2003-05-02 | 2006-10-19 | 한국식품연구원 | Cocoa cheese and manufacturing method thereof |
| JP2008505623A (en) * | 2004-07-09 | 2008-02-28 | プレスティーニ，ルイージ | Method for producing fragile dairy product with expanded structure |
| US8119177B2 (en) * | 2004-07-09 | 2012-02-21 | San Lucio S.r.l. | Method for preparing a crumbly dairy product with expanded structure |
| WO2015098818A1 (en) * | 2013-12-27 | 2015-07-02 | 太陽化学株式会社 | Dried processed cheese product |
| JP2016158604A (en) * | 2015-03-05 | 2016-09-05 | 日清食品ホールディングス株式会社 | Dried cheese and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0234582B2 (en) | 1990-08-03 |
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