JPH0714B2 - Soft smoke cheese and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a soft smoked cheese and a method for producing the same. More specifically, the plastic cheese heated and melted by a conventional method is filled in a breathable casing, cooled, solidified and molded, and then cut into a desired thickness, and both cut surfaces of the cut cheese are cut with a breathable film. The present invention relates to a soft smoked cheese obtained by coating and then smoking the cut coated cheese, and a method for producing the same.

(Prior Art) Conventionally, as a method of producing smoked cheese, a method of producing process cheese using natural cheese as a raw material, and adding the coarsely crushed product of the skin portion thereto (Japanese Patent Publication No. 33-15).
No.87), a method in which cheese is adjusted to pH 6.0 or higher and then filled in a casing, and smoked at 25 ° C or lower (Japanese Patent Publication No. 40-3456).
No.), cheese is filled in a casing (cylinder made of permeable thin film), immersed in a smoke solution for 20 to 30 minutes, smoked and then applied with paraffin wax (Japanese Patent Publication No. 47-662), smoked in advance. A method in which the water-soluble component is contacted with water to remove the water-soluble component and then smoked (Japanese Patent Publication No. 56-7649), 45 to 50
A method comprising a first step of smoking at a temperature of ℃ and a second step of smoking at a temperature of over 50 ℃ (Japanese Patent Publication No. 51-11).
185) and the like are known. In addition, a plastic cheese heated and melted by a conventional method is filled in an air-permeable casing and rolled into a thin plate-like cheese, and then a thin plate-like smoked cheese obtained by smoking the cheese and a method for producing the same (the applicant previously described There is a Japanese Patent Application No. Sho 61-125331 filed.

However, these techniques are soft
There is no disclosure of smoked cheese. In the market, soft smoked cheese has not been found yet.

(Problems to be Solved by the Invention) The present invention has been made in view of the above-mentioned current circumstances and is a novel soft (soft) smoked cheese that has never existed in the past, that is, it has a creamy flavor and a smoked flavor in a Camembert-like constitution. It is intended to provide a soft (soft) smoked cheese and a method for producing the same.

(Means for Solving the Problems) In the present invention, a plastic cheese heated and melted by a conventional method is filled in an air-permeable casing, for example, a fibrous casing or a cellulose casing, and the mixture is cooled and solidified and molded. , Cut to a desired thickness, both cut surfaces of the cut cheese are covered with a breathable film, and then the cut coated cheese is smoked at 56 ° C. or less, preferably 45 to 50 ° C. It is what is done.

In the present invention, the heat-melted plastic cheese refers to imitation cheese prepared from processed cheese, tad food and milk protein, and vegetable oils and fats.

In the present invention, the temperature of the smoke chamber is 55 ° C or lower, preferably 45 to 50 ° C, and the humidity (relative humidity) is 60 to 85%. Especially when the temperature exceeds 55 ° C, the separation of fat, deterioration of flavor and deformation occur, and when the temperature is lower than 45 ° C, smoking time becomes long.

Next, if the humidity (relative temperature) is less than 60%, the coloring of smoke color is insufficient, and if it exceeds 85%, tar adhesion or the like occurs.

Furthermore, in the present invention, the water content of cheese is preferably 45 to 55 ° C, preferably 48 to 52%. If the water content is less than 45%, the constitution is hard and the mouth melts poorly, so that it is not creamy. Also, the water
If it exceeds 55%, the constitution is soft and the cuttability becomes poor.

(Operation) According to the present invention, the Camembert-like constitution has a creamy flavor and a smoked flavor, and has an effect of exhibiting an unprecedented texture and flavor.

(Example 1) 500 g of molten salt and 3.0 kg of water were added to 20 kg of crushed and mixed natural cheese (cheddar cheese 3: cream cheese 1),
According to a conventional method, the mixture was heated and melted in a cheese emulsifier at 85 ° C. for 10 minutes and degassed under reduced pressure to obtain 25.5 kg of molten cheese (including drain).

The molten cheese was put into a hopper of a filling machine, filled into a fibrous casing (Mietron: manufactured by Fujimori Industry Co., Ltd.) attached to a filling nozzle, cooled, solidified, and molded to obtain a cylindrical cheese.

Then, the cylindrical cheese was sliced into 25 mm thick slices, and both cut surfaces of the sliced cheese were coated with a fibrous film (Mietron: Fujimori Industry Co., Ltd.), and the sliced cheese was smoked in a smoke chamber. The mixture was left to stand and smoked at a temperature of 50 ° C and a humidity of 80% to obtain smoked round soft smoked cheese.

This product had a Camembert-like constitution with a creamy flavor and a smoked flavor, with a smoked rind (outer skin) being formed on the entire surface by smoking, and it was delicious and had a good melt.

(Example 2) 20 kg of crushed and mixed natural cheese (cheddar cheese 2: gouda cheese 1: cream cheese 1) was added with 2 kg of smoked salmon, 500 g of molten salt and 3.0 kg of water, and 27.5 kg of molten cheese containing smoked salmon ( (Including drain).

The melted cheese is put into a hopper of a filling machine, filled into a fibrous casing (Meadron: manufactured by Fujimori Industry Co., Ltd.) equipped with a filling nozzle, and cooled and solidified to form a rectangular tube-shaped cheese at the same time with a retainer. It was

Then, the square tubular cheese was cut into 30 mm thick pieces, and both cut surfaces of the cut cheese were coated with a fibrous film (Meadron: Fujimori Industry Co., Ltd.), and the cut coated cheese was left in a smoking chamber. Then, smoked at a temperature of 50 ° C. and a humidity of 80% to obtain a smoked square type soft smoked cheese with the entire surface smoked.

This product had a smoked rind (outer skin) on the entire surface due to smoking, and had a Camembert-like constitution with the taste of smoked cheese salmon and cheese in harmony.

Example 3 Ground and mixed natural cheese (cheddar cheese) 15
Molten cheese 26k according to the usual method of adding vegetable oil (hardened coconut oil) 2kg, skim milk powder 0.5kg, molten salt 600g, water 6.0kg to kg
g (including drain) was obtained.

In the same manner as in Example 1 below, a round soft smoked cheese food was obtained.

This product had a Camembert-like constitution similar to Examples 1 and 2 and had a good smoke flavor and a mild taste.

(Example 4) Milled and mixed vegetable cheese ((Mozarek 100 = our product) 3: Kvar ((plant cream cheese) = Fuji Oil Co., Ltd. product) 1) 20 g melting point 500 g coconut hardened oil 1.0 k
g was added, and the mixture was heated and melted in a cheese emulsifier at 85 ° C. for 10 minutes according to a conventional method, and degassed under reduced pressure to obtain 25.5 kg of melted cheese (including drain).

A round soft (soft) smoked imitation cheese was obtained in the same manner as in Example 1 below.

This product had a Camembert-like constitution similar to that of Example 1 and had a good smoked flavor, which was not much different from process soft (soft) smoked cheese.

(Effects of the Invention) According to the present invention, it is possible to economically obtain a novel soft (soft) smoked cheese having a Camembert-like constitution having a creamy flavor and a smoked flavor, which has never been seen before.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a round soft smoked cheese obtained in Example 1, and FIG. 2 is a perspective view of a square soft smoked cheese obtained in Example 2. 1 ... Cheese, 2 ... Smoked Lind 3 ......... Smoked salmon

Claims (1)

[Claims] 1. A plastic cheese heated and melted by a conventional method is filled in an air-permeable casing, cooled, solidified and molded, and then cut into a desired thickness, and both cut surfaces of the cut cheese are air-permeable films. A smoked soft smoked cheese which is coated with, and then the cut coated cheese is smoked, and a method for producing the same.