JPH04135451A - Production of formed cheeses - Google Patents

Abstract

PURPOSE:To obtain formed cheese having excellent texture, taste, etc., in good productivity by cooling heated and molten cheese to reduce fluidity, extruding from a nozzle, pressing and cutting the cheese while stretching the surface part, chilling and solidifying. CONSTITUTION:Heated and molten cheese is precooled into the temperature range not to form new surface by flowing. Then the precooled cheese is extruded from a nozzle, press-cut and formed into a prescribed size not smaller than mouthful size, while stretching the surface part of the cheese. Then the formed cheese is chilled and solidified in the range not to cause change in shape to give formed cheese. Process cheese or natural cheese is used as the cheese. By using a multiple nozzle, molten cheese not precooled is extruded from the inside and precooled cheese is extruded from the outside to produce multiple cheese in good productivity.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing molded cheeses that does not require peeling off the packaging material that adheres to the product. The present invention also relates to a method for producing multi-structured cheeses in which one of two or more types of cheese wraps the other.

(Prior art) Conventionally, processed cheese extruded by extrusion molding is rapidly cooled in an environment maintained at 8°C or below to harden the surface layer of the rope and semi-harden the inner layer. One-bite processed cheese with twist packaging is known (Tokuko 1977)
6-17 () No. 46).

Also known was a method in which melted cheese is filled into a synthetic resin film tube, the tube is peeled off after cooling and assimilation, and then the cheese is cut into pieces and twisted and packaged (Japanese Patent Publication No. 20259/1983).

Furthermore, there is also known a method of cooling molten cheese to the upper limit temperature at which no change in shape occurs, then warming the surface layer of the cheese to the forming temperature, cutting it into bite-sized chunks, and then molding it into a desired shape such as a sphere. (Special Publication No. 5831, 895).

(Problems to be Solved by the Invention) Among the conventional inventions, the method of rapidly cooling the surface layer of cheese is as follows:
When the surface layer of the cheese freezes, there is a risk that the structure and flavor of the cheese may be impaired. Further, the invention using a synthetic resin film tube has the problem that the synthetic resin film is wasted and the number of peeling steps increases. Furthermore, the invention that involves heating, cooling, and molding steps requires multiple steps, and there is a risk that the texture and flavor of the cheese may be impaired due to repeated heating and cooling.

Furthermore, it has been difficult to mass-produce monolithic chips with multiple structures such as double structures due to manufacturing methods.

(Means for Solving the Problems) However, the present invention is characterized in that heated and melted cheese is pre-cooled and pushed out to a temperature range where it will not flow and form a new surface, and then it is cut and then cooled and solidified. Therefore, we were able to successfully produce candy dave cheese without causing any change in the quality of the cheese, and the above-mentioned conventional problems were solved.

When a block of cheese that has been cooled to a certain degree and has lost its fluidity is left in the air, its shape changes due to gravity, but a film forms on the surface. This film is relatively strong and can be easily peeled off even if the cheese is attached to machine parts or packaged feed after the film is formed. When a portion of the cheese was cut off by narrowing the space between the cutters so as not to destroy the coating, the surface coating of the cheese was pulled, resulting in a molded cheese wrapped in a relatively strong coating. If this molded cheese is cooled and solidified in a refrigerator or a continuous cooling outlet, the cheese will no longer deform.

That is, melted cheese is heated to 60°C to 25°C (preferably 5°C).
By pre-cooling the cheese to a temperature of 0°C to 35°C) and extruding it into the air through a nozzle to form the cheese into a stick, the cheese is then cut with a shutter-shaped synthetic resin cutter of 2 to 12 sheets while pulling the surface of the cheese. -Cheeses shaped into buns or short sticks with a diameter of 11 angstroms or more are slurped. However, if left as is, the cheese will deform due to gravity, so the molded cheese is subsequently cooled to a temperature of at most 35° C. or lower in a refrigerator or the like to solidify it into a product.

If the temperature of the pre-cooling is 60° C. or higher, the cheese has fluidity and therefore does not easily form a surface film and is difficult to mold. Furthermore, if the temperature is below 25°C, there is a risk of destroying the structure of the cheese that has begun to solidify, which is not preferable in order to maintain good quality.

Next, cheeses with a double or triple structure (with a core) can be easily produced. Examples of the cheese in the center include a mixture of foods such as almonds, sea urchin, and wasabi. However, since the cheese in the center is protected by the cheese on the outside, there is no problem with moldability, and there are no restrictions on the quality of the mixture as long as it can pass through the center nozzle. For example, dried fruits, seafood, meat products, spices, various pigments, vegetables,
Possibly fruits.

Moreover, if the surface properties of the cheese are considered, the cheese that should be placed in the center can be placed on the outer periphery.

That is, according to the present invention, the first step is to pre-cool the heated and melted cheese to a temperature range where it will not flow and form a new surface, the cheese is extruded from a nozzle, and then the cheese is cut using a cutter. A second step in which the cheese is molded into a predetermined shape with a size larger than a bite by pressing and molding while pulling the surface part, and a third step in which the cheese molded as described above is further cooled and assimilated in a temperature range where no change in shape occurs] This is a method for producing molded cheese characterized by combining two steps. Moreover, the cheese is processed cheese, processed cheese food, cream cheese, or natural cheese.

Next, in another invention, the heated and melted cheese is placed on the inside, and the cheese that has been pre-cooled to a temperature range where the heated melt diameter does not flow and forms a new surface is placed on the outside, and double layered or triple layered inside and outside. The extruded cheese is extruded from a nozzle, and the extruded cheese is formed into a predetermined bite-sized shape by pulling the surface of the cheese with a cutter, and then cooled and solidified in a temperature range where the shape does not change. This is a method for producing molded cheese characterized by the following.

(Example) Processed cheese melted at 90°C by a conventional method was cooled to 50°C using a scraped heat exchanger. In a molding machine, this was extruded into the outside air through a nozzle with a diameter of 20 mm to form a surface part, and then the surface part was pulled and cut using six shutter-shaped synthetic resin cutters to obtain a steamed bun-shaped cheese weighing 5 g each. . This was immediately placed in a refrigerator at 5° C. to cool, and then twisted and wrapped to obtain a large processed cheese product.

(Example 2) Natural cheese melted at 80°C by a conventional method was cooled to 60°C using a scraper heat exchanger, and then extruded into the outside air through a nozzle with a diameter of 20 mm in a molding machine to form a surface portion. . Next, use 6 shutter-shaped synthetic resin cutters to cut the surface while pulling it, cutting each piece into 5 pieces.
g of bun-shaped cheese was obtained. This was immediately placed in a refrigerator at 5°C to cool, and then twisted and wrapped to obtain a one-loan-sized natural cheese product.

(Example 3) For the outer periphery, ordinary processed cheese melted at 80° C. by a conventional method was cooled to 40° C. using a scraping type heat exchanger. At the same time, processed cheese to which 5% almond powder was added for the center was melted at 90°C according to a conventional method and similarly cooled to 60'C. In a molding machine, the center part has a diameter of 20 mm.

The outer periphery was extruded through a double cylindrical nozzle with a diameter of 24 mm to form the surface part, and then cut off while pulling the surface part with 12 shutter-shaped synthetic resin cutters to form Wiener somoji pieces, each weighing 10 g. Molded. This was cooled on a cooling belt at -5°C for 5 minutes and then packaged to obtain a sausage-shaped product in which the center was almond-flavored processed cheese and the rind was normal processed cheese.

(Example 4) For the outer periphery, ordinary processed cheese melted at 90°C by a conventional method was cooled to 35°C using a scraping type heat exchanger. At the same time, for the center part, process cheese food containing 296 grains of sea urchin and 2% starch was added according to the usual method.
It was melted at 0°C and fed without cooling. In a molding machine, the center part has a diameter of 16 mm and the outer peripheral part has a diameter of 20 mm.
A surface portion was formed by extruding it into the outside air through a double cylindrical nozzle of 2.0 mm in diameter, and then the surface portion was cut while being pulled using four shutter-shaped synthetic resin cutters to form a bun shape weighing 20 g each. This was cooled in a -18°C freezer and then packaged to obtain a processed cheese food with a crab flavor in the center and a bun-shaped product with a normal processed cheese rind.

(Effects of the Invention) That is, according to the present invention, the molten cheese is cooled to such an extent that it does not flow and form a new surface, is extruded from the nozzle, is pushed through while pulling the surface part, and is then cooled and solidified. This has the effect of making it possible to produce large quantities of large cheeses without causing any change in quality. However, since cheese does not adhere to the packaging material, the packaging material can be easily removed.

Furthermore, by using multiple nozzles to extrude cheese that is not pre-cooled from the inside, it is possible to mass-produce multiple cheeses (with a core) without increasing the number of steps by one.

Special language applicant: Meiji Dairies Co., Ltd. 11゜

Claims (1)

[Claims] 1. A first step of pre-cooling heated and melted cheese to a temperature range where it will not flow and form a new surface, extruding the cheese from a nozzle, and then cutting the cheese with a cutter. A second step in which the cheese is molded into a predetermined shape with a size larger than a bite by pushing and cutting while pulling the surface portion, and a third step in which the cheese molded as described above is further cooled and solidified in a temperature range where no change in shape occurs. A method for producing molded cheese characterized by combining the following. 2. The method for producing shaped cheeses according to claim 1, wherein the cheese is processed cheese, processed cheese food, cream cheese, or natural cheese. 3. The method for producing molded cheeses according to claim 1, wherein the pre-cooling temperature is 60°C to 25°C. 4. The method for producing molded cheeses according to claim 1, wherein the cooling solidification temperature is 35° C. or less on the surface of the cheeses. 5. The method for producing molded cheeses according to claim 1, wherein the nozzle is a multiple nozzle, and two or more types of cheese are extruded from the nozzle. 6 Extrude the heated and melted cheese on the inside, and the cheese that has been pre-cooled to a temperature range where it will not flow and form a new surface after heating and melting, on the outside, and extrude it through a double inner and outer nozzle. Production of molded cheese characterized by forming cheese into a predetermined bite-sized shape by pressing and cutting the cheese with a cutter while pulling the surface of the cheese, and then cooling and solidifying the cheese in a temperature range where the shape does not change. Method.