JPH04179442A - Preparation of sliced cheese - Google Patents
Preparation of sliced cheeseInfo
- Publication number
- JPH04179442A JPH04179442A JP2303891A JP30389190A JPH04179442A JP H04179442 A JPH04179442 A JP H04179442A JP 2303891 A JP2303891 A JP 2303891A JP 30389190 A JP30389190 A JP 30389190A JP H04179442 A JPH04179442 A JP H04179442A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- calcium
- salt
- mixture
- citrate
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title description 2
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 8
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000001110 calcium chloride Substances 0.000 claims abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 4
- 235000010216 calcium carbonate Nutrition 0.000 claims abstract description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 3
- 239000001354 calcium citrate Substances 0.000 claims abstract description 3
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 3
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 3
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 3
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 3
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract 2
- 239000000920 calcium hydroxide Substances 0.000 claims abstract 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract 2
- 235000011116 calcium hydroxide Nutrition 0.000 claims abstract 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract 2
- 239000001527 calcium lactate Substances 0.000 claims abstract 2
- 235000011086 calcium lactate Nutrition 0.000 claims abstract 2
- 238000002844 melting Methods 0.000 claims abstract 2
- 230000008018 melting Effects 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000005070 ripening Effects 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 229940041131 calcium lactate gluconate Drugs 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract 1
- 229960002401 calcium lactate Drugs 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical class OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 230000000903 blocking effect Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 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
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002087 whitening effect Effects 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、シート状に形成したチーズを台紙などを使用
せず、そのまま積み重ねても保存中にブロッキングする
ことなく一枚一枚を簡単に剥離できるスライスチーズの
製造方法に関する。[Detailed Description of the Invention] (Field of Industrial Application) The present invention allows cheese formed into sheets to be easily stacked one by one without using a mount or the like and without blocking during storage. This invention relates to a method for producing peelable sliced cheese.
（従来の技術）
一枚一枚を包装することなくそのまま積み重ねるスライ
スチーズの製造方法には、加熱溶融したチーズを成型冷
却して得たブロックチーズをスライサーで適当な厚さに
切断する方法と、冷却されながら移動するステンレスベ
ルト又はドラム上にシート状に引き出し直ちに冷却、切
断する方法が知られている。(Prior art) A method for manufacturing sliced cheese in which sliced cheese is stacked as is without packaging each slice includes a method in which heated and melted cheese is molded and cooled to obtain a block cheese, which is then cut into appropriate thickness using a slicer. A method is known in which the material is drawn out in a sheet form onto a moving stainless steel belt or drum while being cooled, and then immediately cooled and cut.
しかし前者は、切断時損耗が発生したり、ブロックチー
ズをストックする必要があり大量生産に向かない。また
後者は、冷却、切断後、直ちに積み重ねることから、チ
ーズ同士が再付着して剥がれにくくなるという欠点があ
り、剥離剤としてスターチ、グアーガム、ローカストビ
ーンガム、トラガントガムなどの溶液をチーズ表面に塗
布するため（ＵＳＰ ３，９００，５７４）、微生物的
な問題や剥離剤の白色化など外観上の問題、風味が悪く
なる等の問題が発生する。However, the former method is not suitable for mass production because it causes wear and tear during cutting and requires stocking of block cheese. In addition, the latter method has the disadvantage that the cheeses re-adhere to each other and become difficult to peel because they are stacked immediately after cooling and cutting, so a solution such as starch, guar gum, locust bean gum, or tragacanth gum is applied to the surface of the cheese as a peeling agent. (USP 3,900,574), this causes problems such as microbial problems, appearance problems such as whitening of the remover, and problems such as bad flavor.
（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、スラ
イスチーズの製造に当たって、ブロックチーズにするこ
となく、加熱溶融したチーズをシート状に引き出し、直
ちに冷却、切断後、積み重ねても、チーズが保存中にブ
ロッキングすることなく、−枚一枚を簡単に剥離するこ
とのできるスライスチーズの製造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 was made in view of the above-mentioned situation, and when manufacturing sliced cheese, heat-melted cheese is drawn out in a sheet shape without making it into block cheese, and then immediately cooled. To provide a method for producing sliced cheese that can be easily peeled off one by one without blocking during storage even when stacked after cutting.
（課題を解決するための手段）
本発明は、熟成を抑制したナチュラルチーズおよび／又
は熟度１ケ月未満のナチュラルチーズを５０％以上含む
原料チーズに、カルシウム塩０．１〜０．５％と、クエ
ン酸塩又はリン酸塩もしくはこれらの混合物０．５〜３
％とを加えて、加熱溶融して得られた流動性のあるチー
ズを、冷却しながら薄層状に引き出し、冷却、切断後、
重ね合わせて包装することを特徴とするスライスチーズ
の製造方法である。(Means for Solving the Problems) The present invention provides raw material cheese containing 50% or more of natural cheese with suppressed ripening and/or natural cheese with a ripeness of less than one month, and 0.1 to 0.5% of calcium salt. , citrate or phosphate or mixtures thereof 0.5-3
% and melted with heat, the obtained fluid cheese is drawn out in a thin layer while cooling, and after cooling and cutting,
This is a method for producing sliced cheese characterized by wrapping it in layers.
本発明には、通常プロセスチーズの原料チーズとして用
いられるナチュラルチーズを使用できる。In the present invention, natural cheese that is usually used as a raw material cheese for processed cheese can be used.
即ち、熟度１ケ月未満のナチュラルチーズであるグリー
ンチーズ又はヤングチーズ、もしくは熟成抑制したグリ
ーンチーズ又はヤングチーズと同品質のチーズを、単独
又は組み合わせて使用する。That is, green cheese or young cheese, which is a natural cheese with a ripeness of less than one month, or cheese of the same quality as green cheese or young cheese whose ripening has been suppressed, is used alone or in combination.
ここで「熟度１ケ月」とはチーズを３〜２０℃の温度で
１ケ月間熟成させたことを意味する。「熟成を抑制した
」とは、熟成を遅延させることを目的として、通常の熟
成温度より低温で保持された状態を言い、熟成期間を例
えば、０℃で４０日間あるいは０℃以下での凍結状態で
長期間保管したものが含まれる。Here, "one month of ripeness" means that the cheese was aged for one month at a temperature of 3 to 20°C. "Suppressed ripening" refers to a state in which the temperature is kept at a lower temperature than the normal ripening temperature for the purpose of delaying ripening. This includes items that have been stored for a long period of time.
これらを５０％以上含む原料チーズに対して、塩化カル
シウム、リン酸カルシウム、炭酸カルシウム、クエン酸
カルシウム、グルコン酸カルシウム等のカルシウム塩の
１種又は２種以上の混合物を０．１〜０．５％、クエン
酸塩又はリン酸塩もしくはこれらの混合物を０．５〜３
％加えて、加熱溶融して流動性のあるチーズを得る。For raw cheese containing 50% or more of these, 0.1 to 0.5% of one or a mixture of two or more calcium salts such as calcium chloride, calcium phosphate, calcium carbonate, calcium citrate, and calcium gluconate, 0.5-3 citrate or phosphate or a mixture thereof
% and heat to melt to obtain fluid cheese.
この乳化したチーズを冷却しなから薄層状にする。具体
的には、冷却されて移動するステンレスベルト又はドラ
ム上に引き出してもよく、チーズ品温が１０℃以下にな
るよう冷却した後、一定間隔で切断し、積み重ねて包装
することによって剥離性の良好なスライスチーズを得る
ことができる。This emulsified cheese is cooled and then formed into a thin layer. Specifically, the cheese may be cooled and pulled out onto a moving stainless steel belt or drum, and after being cooled to a temperature of 10°C or less, the cheese is cut at regular intervals, stacked and packaged to make it peelable. Good sliced cheese can be obtained.
ここで、熟成を抑制したナチュラルチーズ、熟度１ケ月
未満のナチュラルチーズを、単独であるいは組み合わせ
て５０％以上配合することと、カルシウム塩を０．１〜
０．５％添加することの効果について明らかにするため
次の実験を行った。Here, 50% or more of natural cheese with suppressed ripening or natural cheese with a ripeness of less than 1 month is added alone or in combination, and calcium salt is added from 0.1 to 0.1%.
The following experiment was conducted to clarify the effect of adding 0.5%.
■試料の調製
チェダーチーズと、熟度１ケ月未満のゴーダチーズとを
表に示した割合で混合した原料チーズに、表に示した割
合の塩化カルシウム、クエン酸ナトリウム０．９％、オ
ルソリン酸ナトリウム０．２％の溶融塩と、重曹０．３
％とを加えて加熱熔融し、流動性のあるチーズを得た。■Preparation of the sample Cheddar cheese and Gouda cheese with a ripeness of less than 1 month are mixed in the proportions shown in the table.The raw cheese is mixed with calcium chloride, sodium citrate 0.9%, and sodium orthophosphate in the proportions shown in the table. 0.2% molten salt and 0.3% baking soda
% was added and melted by heating to obtain fluid cheese.
次いで、冷却したステンレスベルト上に２ミリの厚さで
シート状に引き出し、８℃になるまで冷却した。そのシ
ートを８０×８０×２ミリのスライスにカットし、１０
枚ずつ積み重ねて包装した。Next, it was drawn out into a sheet with a thickness of 2 mm onto a cooled stainless steel belt and cooled to 8°C. Cut the sheet into 80 x 80 x 2 mm slices, 10
They were stacked one by one and packaged.
このようにして調製した試料を５℃で１ケ月間保存した
後、剥離性を評価した。その結果を次表に示す。After storing the sample thus prepared at 5° C. for one month, the peelability was evaluated. The results are shown in the table below.
表
○：良好に剥離する。 ・・・ 商品として良熟度
１ケ月未満のゴーダチーズが配合されていない、もしく
は３０％配合の場合では、ブロッキングして一枚一枚を
剥離することができなかった。Table ○: Good peeling. ... If the product did not contain Gouda cheese with a maturity of less than one month, or if it contained 30%, it was impossible to separate each piece due to blocking.
また塩化カルシウムを０．３％添加したものは、組織が
ハードとなり変形しないことから、さらに抵抗なく剥離
することができた。しかし、０．６％水準では抵抗なく
ｓＩ離するもののチーズに方向性があり、ちぎれる傾
向にあった。In addition, in the case of adding 0.3% calcium chloride, the structure became hard and did not deform, so it could be peeled off with less resistance. However, at the 0.6% level, although the sI was released without resistance, the cheese had a certain direction and tended to tear.
熟成を抑制したナチュラルチーズについても同様の結果
が得られた。Similar results were obtained for natural cheese with suppressed ripening.
（実施例） 以下に実施例を示して本発明を具体的に説明する。(Example) EXAMPLES The present invention will be specifically described below with reference to Examples.
実施例Ｉ
熟度１ケ月未満のゴーダチーズ３５ｋｇ、熟度４ケ月の
チェダーチーズ３０ｋｇを粉砕したものに、塩化カルシ
ウム１５０ｇ、クエン酸ナトリウム８００ｇ、ポリリン
酸ナトリウム２００ｇ、重曹２００ｇ及び水１０００
ｇを加えて、低速乳化釜で１）００ｒｐにて撹拌しなが
ら８０℃まで加熱し溶融した。得られた乳化物を２℃に
冷却したステンレスベルト上に３ミリの厚さのシート状
に引き出し、品温６℃まで冷却後、７５ Ｘ ８０ミリ
のサイズにカットして２０枚を積み重ねてガス置換包装
を行い、５℃で保存した。Example I 35 kg of Gouda cheese with a ripeness of less than 1 month and 30 kg of cheddar cheese with a ripeness of 4 months were crushed, and 150 g of calcium chloride, 800 g of sodium citrate, 200 g of sodium polyphosphate, 200 g of baking soda and 1000 g of water were added.
g was added thereto, and heated to 80° C. with stirring at 1) 00 rpm in a low-speed emulsifying pot to melt. The obtained emulsion was drawn out into a 3 mm thick sheet onto a stainless steel belt cooled to 2°C, and after cooling to a material temperature of 6°C, the emulsion was cut into 75 x 80 mm pieces, stacked in 20 sheets, and heated with gas. Replacement packaging was performed and stored at 5°C.
２ケ月経過後に確認したところ、チーズ−枚−枚を簡単
にはがすことができ、良好な剥離性を示した。When checked after 2 months had passed, it was found that the cheese slices could be easily peeled off, showing good peelability.
実施例２
熟度Ｉケ月未満のチェダーチーズ４５ｋｇ、熟度５ヶ月
のゴーダチーズ１５ｋｇ、熟度６ケ月のエダムチーズ５
ｋｇを粉砕したものに、炭酸カルシウム１２０ｇ、オル
ソリン酸ナトリウム３００ｇ、メタリン猷ナトリウム２
００ｇ、クエン酸ナトリウム１０００ ｇ、重曹１５０
ｇ及び水２０００ ｇを加えてよく混合した後、サーモ
シリンダーを通して９０℃まで加熱し溶融した。得られ
た乳化物を５℃に冷却されたドラム上に２ミリの厚さの
シート状に引き出し、品温８℃まで冷却後７０ ｘ ７
Ｑミリのサイズにカットして３０枚を積み重ねてガス置
換包装を行い、５℃で保存した。Example 2 45 kg of cheddar cheese with a ripeness of less than I month, 15 kg of Gouda cheese with a ripeness of 5 months, and 5 kg of Edam cheese with a ripeness of 6 months
120 g of calcium carbonate, 300 g of sodium orthophosphate, and 2 g of sodium metalin
00g, sodium citrate 1000g, baking soda 150g
After adding 2,000 g of water and mixing well, the mixture was heated to 90° C. through a thermo cylinder and melted. The obtained emulsion was drawn out into a 2 mm thick sheet onto a drum cooled to 5°C, and after cooling to a product temperature of 8°C, a 70 x 7
Thirty sheets were cut to a size of Q mm, stacked, packaged with gas exchange, and stored at 5°C.
３ケ月経過後に確認したところ、チーズ−枚−枚を簡単
にはがすことができ、良好な剥離性を示した。When checked after 3 months had elapsed, it was found that the cheese slices could be easily peeled off, showing good releasability.
Claims (2)
度１ヶ月未満のナチュラルチーズを５０％以上含む原料
チーズに、カルシウム塩０．１〜０．５％と、クエン酸
塩又はリン酸塩もしくはこれらの混合物からなる溶融塩
０．５〜３％とを加えて、加熱溶融して得られた流動性
のあるチーズを、冷却しながら薄層状に引き出し、冷却
、切断後、重ね合わせて包装することを特徴とするスラ
イスチーズの製造方法。(1) Raw cheese containing 50% or more of natural cheese with suppressed ripening and/or natural cheese with a ripeness of less than 1 month, and 0.1 to 0.5% of calcium salt and citrate or phosphate or these. Adding 0.5 to 3% of molten salt consisting of a mixture of 0.5 to 3% and heating and melting the obtained fluid cheese is drawn out in a thin layer while cooling, and after cooling and cutting, the cheese is layered and packaged. A method for producing sliced cheese characterized by:
ム、炭酸カルシウム、クエン酸カルシウム、水酸化カル
シウム、乳酸カルシウム、グルコン酸カルシウムのうち
、１種又は２種以上の混合物である請求項１記載の製造
方法。(2) The production method according to claim 1, wherein the calcium salt is one or a mixture of two or more of calcium chloride, calcium phosphate, calcium carbonate, calcium citrate, calcium hydroxide, calcium lactate, and calcium gluconate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303891A JPH04179442A (en) | 1990-11-13 | 1990-11-13 | Preparation of sliced cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303891A JPH04179442A (en) | 1990-11-13 | 1990-11-13 | Preparation of sliced cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04179442A true JPH04179442A (en) | 1992-06-26 |
Family
ID=17926510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2303891A Pending JPH04179442A (en) | 1990-11-13 | 1990-11-13 | Preparation of sliced cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04179442A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576282A (en) * | 1991-03-26 | 1993-03-30 | Snow Brand Milk Prod Co Ltd | Sliced cheese and its production |
| US7005153B1 (en) | 1999-09-29 | 2006-02-28 | Snow Brand Milk Products Co., Ltd. | Method of producing laminated food and a device thereof and laminated cheese food thereby produced |
| JP2011036240A (en) * | 2009-06-30 | 2011-02-24 | Kraft Foods Global Brands Llc | Low-fat processed cheese slice-on-slice and block |
| JP2012152157A (en) * | 2011-01-27 | 2012-08-16 | Morinaga Milk Ind Co Ltd | Sheet-like cheese laminated body, and method for producing the same |
| JP2015221020A (en) * | 2014-05-23 | 2015-12-10 | 森永乳業株式会社 | Method for producing processed cheese |
-
1990
- 1990-11-13 JP JP2303891A patent/JPH04179442A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576282A (en) * | 1991-03-26 | 1993-03-30 | Snow Brand Milk Prod Co Ltd | Sliced cheese and its production |
| US7005153B1 (en) | 1999-09-29 | 2006-02-28 | Snow Brand Milk Products Co., Ltd. | Method of producing laminated food and a device thereof and laminated cheese food thereby produced |
| US7083817B2 (en) | 1999-09-29 | 2006-08-01 | Snow Brand Milk Products Co., Ltd. | Method of producing laminated food and a device thereof and laminated cheese food thereby produced |
| JP2011036240A (en) * | 2009-06-30 | 2011-02-24 | Kraft Foods Global Brands Llc | Low-fat processed cheese slice-on-slice and block |
| JP2012152157A (en) * | 2011-01-27 | 2012-08-16 | Morinaga Milk Ind Co Ltd | Sheet-like cheese laminated body, and method for producing the same |
| JP2015221020A (en) * | 2014-05-23 | 2015-12-10 | 森永乳業株式会社 | Method for producing processed cheese |
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