JPS58220649A - Preparation of cheese for mechanical packing - Google Patents

Abstract

PURPOSE:To obtain the titled cheese, suitable for mechanical packing, and having improved heat and water resistance, by adding a precooked cheese and a melting agent to a natural cheese, hot melting and emulsifying the resultant mixture, cooling the resultant process cheese, vacuum-packing the cooled process cheese, and reheating the cold process cheese. CONSTITUTION:About 5-50pts.wt., expressed in terms of weight, precooked cheese, e.g. regenerated cheese, and a melting agent, e.g. sodium citrate, are added to a natural cheese, e.g. Cheddar cheese, and the resultant mixture is then hot-molten, emulsified and packed in a heat-resistant airtight bag made of a film, cooled naturally to ordinary temperature, and then vacuum-packed. The resultant packed process cheese is then remolten under heating at 65-100 deg.C for 1-6hr and cooled to give the aimed cheese for mechanical packing. When the resultant cheese is mechanically packed as a core material for marine fish paste products, livestock processed products, etc., the cheese having a moderate viscosity can be easily obtained only by heating the cheese under boiling in hot water, etc.

Description

Detailed Description of the Invention The present invention has heat and water resistance that enables mechanical filling of fish paste products, meat processed products, confectionery, bread, chilled side dishes, etc. using a gear pump, etc., without the need for large-scale equipment such as an emulsification pot. The present invention relates to a method for producing processed cheese with high quality.

Processed cheese is generally produced by adding molten salt to various natural cheeses and homogenizing the mixture by heating and stirring. Individual natural cheeses naturally melt easily when exposed to heat and are easily soluble in water, but processed cheeses have higher heat and water resistance than natural cheeses.

However, since processed cheese is not viscous, if you try to fill it directly by machine, the structure of the cheese will collapse.
If the cheese is softened by steaming, the oil will separate and the cheese will become inhomogeneous, and the physical properties of the cheese will be impaired due to water absorption.Also, even if it can be filled, the cheese will melt in the next heat sterilization process and may not maintain its original shape. No, what problems were there?

The present invention involves adding and mixing pre-cooked cheese such as recycled cheese and a melting agent to natural cheese, heating, melting and emulsifying the mixture to obtain processed cheese, which is then transferred to a heat-resistant airtight film bag and cooled. Processed cheese with high heat resistance and water resistance suitable for mechanical filling is provided by vacuum packaging it in a bag and reheating it. The details will be explained below.

First, add j -1-0 parts by weight of natural cheese such as cheddar cheese, preferably j - / θ parts of pre-cooked cheese such as recycled cheese (cheese that has been subjected to variable heat treatment, and processed cheese is also included). filtrate) and a sodium-based melting agent/~Hirobe are added and mixed, and the final moisture content is 32.
Processed cheese is melted and emulsified by heating in a cheese emulsification pressure cooker at 70-5°C to achieve ~≠6% and pHj ~6, then it is filled into a heat-resistant airtight film bag and allowed to cool naturally to room temperature. get. The reason for adding pre-cooked cheese is that it has been found to be extremely advantageous in controlling the hardness and heat-resistant shape retention of the final product.

Next, the processed cheese obtained as described above is
After vacuum packaging with an airtight film bag, it is immersed in hot water at 6j to IOθ°C, preferably 70 to 5°C, and reheated for 7 to 6 hours to redissolve. If this heating time is short, the heat and water resistance effects of the final product will be reduced, and if it is too long, the components of the cheese will turn brown, the structure will become brittle, and the flavor will deteriorate. The reason why cheese is cooled and boiled before vacuum packaging is because there is a risk that the boiling point will drop during vacuum packaging and the film will burst. Further, instead of being cooled to room temperature, it may be cooled in a greenhouse for the above-mentioned reheating.

The remelted cheese in the vacuum packaging is then recooled to solidify the final product. This is stored refrigerated at around J℃. When the final product obtained in this way is to be mechanically filled into a dough or the like, it is melted again by heating it in hot water at about ♂O 0 C for about 30 minutes.

When the processed cheese obtained by the method of the present invention is melted when being mechanically filled as a core material by a manufacturer of paste products, it can be simply boiled in hot water or steamed, and there is no need to prepare special equipment such as an emulsifying pot. Furthermore, even when dissolved by boiling in hot water or steaming, no oil separation occurs, and the product has an appropriate viscosity and retains its original shape well even when subjected to secondary heat sterilization after filling.

Example Cheddar Cheese Otsu♂Japanese Gouda Cheese 2% Pretucked Cheese 5% Sodium Citrate /, 3% Sodium Tertiary Phosphate 065% Anhydrous Sodium Pyrophosphate
005% Sodium Metaphosphate o, s%.

Total ioo% (weight) The above-mentioned mixture was heated in a pressure cooker for cheese emulsification in an I/X (temperature was not melted and sterilized at 5℃), and degassed under reduced pressure to reduce moisture to 4.
'3.j%tpHtJ emulsified cheese was obtained.

This was transferred to a heat-resistant airtight film bag and cooled to room temperature, then vacuum packed. Solidified.

The obtained solidified cheese had no oil separation and no flavor loss. This vacuum-packed hard cheese was boiled in hot water for 30 minutes at a temperature of JJ℃ to soften it to the core, and then fed to the hotunoku of a gear pump nozzle noodle filling machine and filled into the center of the chikuwa. There is no migration and no deterioration of flavor.

In addition, no browning or brittleness occurred, and the O

Claims (1)

[Claims] Pre-cooked cheese and a melting agent are added and mixed to natural cheese, heated to melt and emulsify, transferred to a heat-resistant airtight film bag, cooled, and then vacuum-packed. 5-io. 1. A method for producing cheese for mechanical filling, which comprises reheating at /~ for a period of time and then cooling.