JPH0431654B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing textured cheese, which uses processed cheese as a raw material to obtain textured cheese that has almost no cheese odor and has long shelf life.

BACKGROUND OF THE INVENTION Processed cheese is generally produced by adding emulsifiers and other ingredients to several types of natural cheese, placing the mixture in a container (referred to as a mixing pot), heating, stirring, and melting the cheese, stopping fermentation, and then remolding the cheese. This sterilizes lactic acid bacteria in natural cheese by heating.
The purpose is to improve shelf life, but at the same time, the aim is to reduce cheese odor and make it more palatable to general tastes.

Problems to be Solved by the Invention However, with this method, it is not possible to obtain so-called textured cheese that is low in fat, low in calories, and has a uniform composition. Also, during the production of processed cheese, heating and stirring are carried out without considering the exclusion of gases containing oxygen, so some of the fat in natural cheese that comes into contact with gases is rapidly oxidized under heating. This fatty acid becomes a fatty acid and is mixed into the cheese while being stirred by a stirrer, which seriously impairs the flavor of processed cheese. Furthermore, even when heating is done, the heating is done in a mixing pot with a dead space, with a lid on, so the heat transfer to the cheese in the mixing pot is not free from non-uniformity. Since it is necessary to stir the cheese using a stirrer, the oxygen in the gas present in the mixing pot comes into intense contact with the fat content, which significantly accelerates the oxidation and solidification of the fat in the cheese in the mixing pot. becomes.

Means for Solving the Problems In consideration of the above points, the inventor of the present invention has developed a manufacturing method according to the present invention as a result of various trial production and studies. Processed cheese is made by heating and stirring together with an emulsifier in a mixing pot, and this processed cheese is made of a material with good heat conductivity, such as stainless steel or aluminum, and is filled in a sealed covering that completely excludes gas. The initial temperature condition from the entire outer circumferential surface of the coating is set to room temperature, and the heating of both the raw material and its coating is made sure to start from room temperature, and the temperature is gradually and evenly raised to a final temperature of 85 ° C. for about 60 minutes. The initial temperature condition of continuous heating for about 80 minutes, the heating temperature, the heating method, the heating time, etc. are used to melt the cheese, and the sealed cheese is allowed to flow naturally without stirring, resulting in a uniform consistency. It is characterized by obtaining a textured cheese of the composition.

Effect By doing this, the aluminum coating and the entire circumference of the sealed reaction vessel are gradually removed from room temperature.
Uniform heating up to 85°C causes the cheese inside the coating to melt and start natural convection, which takes about 60 minutes or more.
After 80 minutes, the protein fat gradually decomposes into flavor components such as amino acids and fat, resulting in a low-calorie, low-fat milk texture with a milk solids content of less than 28㎜, which easily dissolves in hot water between 50℃ and 100℃. It becomes chia cheese.

Embodiments Next, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 shows an embodiment of the present invention in which processed cheese is filled into a stainless steel container (referred to as a reaction pot), the gas is completely removed and sealed, and then the reaction pot is heated in a steam atmosphere in a steam chamber. Indicates the case where processing is performed. First, processed cheese 6 made by heating and stirring two types of natural cheese together with an emulsifier is heated and stirred.
The reaction vessel 1 shown in the figure was filled with about 15 kg, and the mixture was ground and sealed with a lid 2. In this case, it is necessary to maintain a state in which oxygen is completely removed without allowing gas to enter the sealed reaction vessel 1 at room temperature. Next, uniform heating is applied from the entire outer circumferential surface of the sealed reaction pot 1, so that the cheese itself does not come into contact with gas at all, and gradually rises to 85°C from room temperature.
The temperature was raised to ℃ and melting was carried out for about 80 minutes by uniform heating. In order to make the simultaneous and uniform heating of the entire outer circumferential surface of the reaction vessel 1 more effective, as shown in FIG. Rotating is extremely effective. Next, Fig. 4 does not use a reaction vessel like Fig. 1, and the reaction time is 225〓 per one as shown in Fig. 2.
Twelve pieces of commercially available processed cheese 6 are tightly packed together to form a cube, and the entire circumference is tightly covered with aluminum foil 7 as shown in Fig. 4, with many holes in the steam chamber 4 as shown in Fig. 4. It is placed on an open lattice board 9, placed on a wooden rootstock 8, covered with a lid 5, and placed in a steam atmosphere that gradually rises from room temperature to about 85°C.
By heating for about 60 minutes, it was possible to obtain highly elastic textured cheese with extremely little cheese odor. In this case, it is necessary to completely seal it with aluminum foil 7 for uniform heating.
If incomplete coating is performed, where even a small amount of air is present, the fat content of the cheese will come into contact with oxygen in the air, resulting in partially solidified oxidized fat, resulting in poor uniformity. I couldn't get anything with a smooth texture. As described above, in the present invention, gas is completely removed and sealed using a reaction vessel or a covering made of a material with good thermal conductivity such as aluminum foil, and the temperature is gradually increased from room temperature to 85℃ from the entire circumference of the vessel.
Processed cheese is melted by heating for 60 to 80 minutes to a certain extent, and thus the processed cheese starts convection within the coating, creating a natural flow effect and converting proteins, fats, etc. into flavor components such as amino acids and fats. While disassembling
It was possible to transition to a so-called textured cheese with a uniform composition, low fat, and low calories, and a textured cheese with fine particles and a smooth texture was obtained. In addition, not only natural cheese but also commercially available processed cheese could be changed into textured cheese with a uniform composition and no cheese odor. Furthermore, when adding spices or foods to impart aromas or tastes, conventional manufacturing methods required that these spices or foods be pulverized by mechanical stirring, but with the method of the present invention, For example, when taking out melted textured cheese, it has become possible to add aroma and taste to it by mixing spices and foods that have approximately the same temperature as the cheese, without destroying the original form of the contaminants. . Furthermore, the textured cheese obtained according to the present invention does not change in quality over time and has a long shelf life, so it can be packaged in ordinary cheese packaging. Furthermore, shredded yuzu rind seasoned with sugar was mixed into the textured cheese obtained according to the present invention along with juice at a temperature close to that of the cheese, but the yuzu rind remained in its original form. It was possible to mix it very easily while keeping it intact.

Effects of the Invention As described above, according to the present invention, a coating with good thermal conductivity such as a reaction vessel or aluminum is used to completely eliminate gas within the coating and seal the coating. At the same time on the outer surface, the temperature is gradually increased from room temperature.
Melting is performed by uniform heating to 85℃ for about 60 to 80 minutes, and the fatty acids that conventionally mix in processed cheese and spoil the flavor are not removed by heating and melting while excluding gas, and the fat in the cheese is melted. Partial oxidation and solidification of the cheese are prevented, and since the entire surface of the cheese is heated uniformly from the outer periphery, natural flow occurs and the cheese gradually changes to a textured cheese with a uniform composition. The textured cheese thus obtained mixes easily with hot water and has fine particles and a smooth texture.

[Brief explanation of drawings]

The figures show two apparatuses for carrying out the method of the invention; FIG. 1 is a side sectional view of the apparatus when a reaction vessel 1 is used as a coating for cheese and is treated in a steam chamber; FIG. Figure 3 is a slope view of a tightly packed cube of processed cheese, Figure 3 is a slope view of the process cheese in Figure 2 covered with aluminum foil, Figure 4 is a view of processed cheese covered with aluminum foil as shown in Figure 3, heated in a steam chamber. FIG. In the figure, 1 is the reaction pot, 2 is the lid of the reaction pot, 3 is the rotating shaft, 4 is the steam chamber, 5 is the lid of the steam chamber 4, 6 is the processed cheese, 7 is the aluminum foil, 8 is the rootstock, and 9 is the lattice plate. .

Claims (1)

[Claims] 1 Processed cheese made by heating and stirring one or more types of natural cheese with an emulsifier is used as a raw material, and is made of a material with good heat conductivity such as stainless steel or aluminum, inside a sealed coating that completely excludes gas. With the initial temperature condition set at room temperature from the entire outer circumferential surface of the coating, heating must be started from room temperature for both the raw material and its coating, and the temperature is gradually increased uniformly to a final temperature of 85℃. ,
Melting is performed by heating under the mutual relationship of the initial temperature condition of continuous heating for approximately 60 to 80 minutes, heating temperature, heating method, heating time, etc., and natural flow is caused in the sealed cheese without stirring. A method for producing textured cheese, characterized by obtaining textured cheese with a uniform composition.