JPH04320644A - Dry cheese utilizing microwave and production thereof - Google Patents

Abstract

PURPOSE:To produce the subject dry cheese having excellent flavor and texture and useful as a snack, etc., heating a heat-resistant and shape-retainable cheese such as a process cheese with micro waves under the ordinary pressure. CONSTITUTION:A process cheese or cheese food provided with good heat resistance and shape retainability is e.g. cut into 2-30mm cubic pieces, molded and subsequently heated with microwaves under the ordinary pressure in a microwave oven, etc., to provide the objective dry cheese.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new dry cheese having an unprecedented flavor and texture and a new method for producing it under normal pressure and in a short time.

0002

BACKGROUND OF THE INVENTION Cheese is originally a wet food containing about 30 to 60% water. For this reason, cheese is
Although it has a moist texture and a rich flavor that makes it highly palatable, it has also been pointed out that it can cause problems, such as sticking to the teeth or sticking to the knife surface when cutting with a knife. .

Among these problems, dry cheese is known as one of the means to solve the problem of texture. A manufacturing method has been proposed.

Among these known methods for producing dry cheese,
(1) is a method in which water is added to raw natural cheese, treated with a cutter or roll mill to emulsify at 10 to 45°C, and then vacuum dried without adding molten salt or neutralizing agent. be. And (2) is a method of forming melted cheese into a stick shape and drying this at a temperature of 30 to 40°C using a microwave vacuum drying device.

[0005]

However, all of the above-mentioned known methods for producing dry cheese have major drawbacks. First, in the case of (1), the resulting dry cheese is porous, but it has high hygroscopicity because it is supposed to rehydrate after adding water, and if you put it in your mouth as it is,
It absorbs water in the mouth and becomes sticky, making it difficult to obtain a crunchy texture, making it difficult to use for direct consumption.

Next, in the case of (2), low temperature (30 to 40°C
), and in order to dry under reduced pressure, two devices, a microwave-related device and a vacuum-related device, are required, resulting in problems in terms of equipment costs, equipment area, operating operations, operating costs, etc. In addition, for this reason, method (2) cannot be easily implemented in stores such as fast food shops.In other words, although dried cheese is fragrant and most delicious when it is hot immediately after drying,
2) Dried cheese cannot be sold over the counter.

[0007] As described above, all of the conventional methods inevitably have fatal flaws, and in reality, there is no known snack food-type delicious dried cheese having a crispy and pleasant texture.

[0008]

[Means for Solving the Problems] The present invention has been made to solve the above-mentioned drawbacks and to develop a new method for easily industrially producing a novel snack food type dry cheese with excellent flavor and texture. It is something that

[0009] In order to achieve the above objective, as a result of intensive research from various fields on the technology to easily produce excellent dried cheese under normal pressure, we made cheese with heat-resistant shape retention into 5-10 mm squares. After cutting the cheese into dice, placing it on a heat-resistant tray and heating it in the microwave, they obtained a useful new finding that the cheese could be easily dried, leading to the completion of the present invention.

[0010] That is, the basic technical idea of the present invention is to cut processed cheese or cheese food imparted with heat-resistant shape retention into appropriate sizes and shapes, and then dry it by microwave heating under normal pressure. It is something.

[0011] To carry out the present invention, processed cheese or cheese food is used as a raw material, and heat-resistant shape retention properties are imparted to it. Heat-resistant shape retention can be imparted by, for example, (1) blending a large amount of recycled cheese, (2) blending cheese that is not old, (3) performing aging treatment, and (4) using a melting pot with high-speed shearing force. (5) Using a phosphate with a high degree of polymerization, etc. may be used.

[0012] By imparting heat-resistant shape retention to the raw cheese, even when the temperature of the cheese rises to 100°C, where water evaporates during subsequent microwave heating treatment,
Can hold the shape of cheese.

[0013] The cheese thus imparted with heat-resistant shape retention is cut and molded into a desired size and shape. At this time, it is preferable to set the shape and size so as to increase the surface area. As a result, drying time can be shortened,
The temperature of the cheese during drying is 30 to 4 in the conventional method.
The temperature reaches around 100℃, which is much higher than 5℃.

[0014] The shapes for cutting cheese having heat-resistant shape retention properties include cubes, rectangular parallelepipeds, plates, rods, wires, strings, spheres, ellipsoids, pyramids, and cones. It can be a shaped body, a truncated pyramid shape, a truncated cone shape, a prismatic cylinder shape, a cylindrical body, or a mixture thereof. In addition, the size varies depending on its shape, but for example, in the case of a cube, it is 1 to 50 mm square, preferably 2 to 30 mm square.
A diameter of approximately mm square is suitable, and may be determined as appropriate.

[0015] The cut and shaped cheese is then heated in a microwave. Microwave heating can be carried out under normal pressure, and can be carried out industrially in large quantities using a commonly used microwave heating drying device, or can be carried out on a small scale using a household microwave oven, for example at a store. It can also be carried out at home. When using processed cheese shaped into a 5 mm square cube and heating it in a 500 W household microwave oven, sufficiently dry cheese can be obtained in about 2 to 5 minutes, so using the operating conditions in this case as a reference, It is sufficient to set the conditions for industrial production in large quantities.

[0016] The cheese thus obtained is dry to the inside and has a crunchy texture when eaten.Furthermore, when heated, it develops aroma and becomes even more delicious, making it suitable as a snack food. was also extremely suitable. In addition, in the method of the present invention, the microwave heating process can be carried out on a small scale using a small microwave heating device such as a household microwave oven, so cut and shaped cheese with heat-resistant shape retention is prepared. By doing so, it became possible for the first time to instantly produce and sell extremely delicious dried cheese at a store, which was previously impossible.

Examples of the present invention will be described below.

[0018]

[Example 1] New Zealand cheddar cheese 56
30 parts Danish Samso cheese, 2 parts melting agent (phosphate), 2 parts recycled cheese, and 10 parts water (total 100 parts) are melted and emulsified to make 2.
After filling into a kg package, store at room temperature (18℃) for 24 hours.
The mixture was left to cool and solidify.

[0019] Thereafter, the cheese was aged by being placed in a hot storage at 40°C for 7 days, and then cooled. The center temperature of the cheese after cooling was 6°C.

[0020] Cut the obtained cheese into 5 mm square rhinoceros shapes with a knife, arrange them on a microwave tray (10 mm apart), and heat them in a home microwave oven (Hitachi Microwave Oven MRO-A75 model, 500 W) for 30 minutes. Heated for minutes. When the cheese was taken out of the microwave after heating, it was dry to the inside, and when I ate it, I found that it not only had a nice crunchy texture, but also had an aroma added to it by heating, making it extremely delicious. Ta.

[0021]

[Example 2] The process was the same as in Example 1, except that the recycled cheese was removed from the processed cheese formulation in Example 1, and it was treated in a high-speed melting pot at 3,000 rpm for 3 minutes to impart heat-resistant shape retention. Processing was carried out to obtain dry cheese. The obtained dried cheese had a crispy texture and excellent flavor.

[0022]

[Effects of the Invention] According to the present invention, it has become possible to easily produce dried cheese using only microwave heating such as a microwave heating drying device or a microwave oven, so dried cheese can be produced in large quantities on a factory scale. Not only that, but dried cheese can also be easily obtained at home, and it has also become possible to immediately manufacture and sell it at stores.

[0023] According to the present invention, since cheese can be heated to 100°C or higher, it is possible to further impart aroma to the dried cheese, and it is possible to obtain a dried cheese having a new flavor and texture that has never been seen before. Also, by cutting it into small pieces,
Drying time is significantly shortened, and delicious dried cheese can be produced in an extremely short time. The obtained dried cheese is
It excelled as a snack food and was suitable for production and sale in fast food restaurants.

Claims (5)

[Claims] 1. A method for producing dried cheese, which comprises heating processed cheese or cheese food with heat-resistant shape retention in a microwave under normal pressure. 2. The manufacturing method according to claim 1, wherein the processed cheese or cheese food imparted with heat-resistant shape retention properties is cut and molded. [Claim 3] Cube, rectangular parallelepiped, plate-shaped body, rod-shaped body, linear body, string-shaped body, spherical body, elliptical body, cone-shaped body, frustum-shaped body,
3. The manufacturing method according to claim 2, further comprising cutting and molding into a cylindrical body and/or a mixture thereof. 4. The manufacturing method according to claim 3, further comprising cutting and molding into cubes of 2 to 30 mm. 5. Dry cheese produced by the production method according to any one of claims 1 to 4.