JPS59118045A - Preparation of beltlike fibrous cheese - Google Patents
Preparation of beltlike fibrous cheeseInfo
- Publication number
- JPS59118045A JPS59118045A JP22488682A JP22488682A JPS59118045A JP S59118045 A JPS59118045 A JP S59118045A JP 22488682 A JP22488682 A JP 22488682A JP 22488682 A JP22488682 A JP 22488682A JP S59118045 A JPS59118045 A JP S59118045A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- temperature
- beltlike
- water
- fibrous
- 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
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、板状を呈し、かつ、引き裂−くことができる
ような組織を有するチーズの製造法に関するものである
っ
更に詳細には、本発明は、板状をなすが、手゛でたてに
引き裂くことができ、しかも、食したとき歯されりの良
い繊維性の食感を呈するチーズを製造する方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing cheese that is plate-shaped and has a structure that can be torn. The present invention relates to a method for producing cheese that can be torn apart by hand and has a fibrous texture with good crunch when eaten.
一般に、チーズカードを品温54℃以上に加温するとや
わらかくなり、これをゆっくり引伸すことによってチー
ズが繊維性を有するようになることは知られている。(
Cheese and FermentedMilk
Foods (1977年)186〜187頁、196
頁、202頁)
未熟成チーズを加温し、引伸すことによって繊維性チー
ズが得られることが分って以後、チーズカードを熱水中
で練圧し、押出して糸状組織チーズを製造する方法(特
開昭56−164744号)、チーズカードをロープ状
に押出し、引張り、切断する装置(特開昭57−862
51号)、チーズカードを引伸し、ロープ状にし、切断
し、これを扁平状に圧延して網目状チーズを製造する方
法(特開昭57−129644号)などが開発されるに
至った。It is generally known that when cheese curd is heated to a temperature of 54° C. or higher, it becomes soft, and when it is slowly stretched, cheese becomes fibrous. (
Cheese and Fermented Milk
Foods (1977) pp. 186-187, 196
After discovering that fibrous cheese can be obtained by heating and stretching unripened cheese, a method of kneading cheese curd in hot water and extruding it to produce filamentous cheese ( JP-A No. 56-164744), a device for extruding, pulling and cutting cheese curd into a rope shape (JP-A No. 57-862)
No. 51), a method of manufacturing mesh cheese by stretching cheese curd, making it into a rope shape, cutting it, and rolling it into a flat shape (Japanese Patent Application Laid-Open No. 129644/1983), etc. have been developed.
本発明者らは、扁平状で、かつ強い繊維性を有する板状
チーズを求めて研究を重ねた結果、扁平状に押出したチ
ーズを約20〜50℃の水中で品温的50〜55℃から
約55℃に降下する間に帯状のまま引伸すことによって
、−挙に繊維性を有する板状チーズが得られることを知
った。As a result of repeated research in search of a plate-shaped cheese that is flat and has strong fibrous properties, the inventors of the present invention discovered that the cheese extruded into a flat shape was placed in water at a temperature of about 20 to 50 degrees Celsius at a temperature of 50 to 55 degrees Celsius. It has been found that by stretching the cheese while it is still in a strip shape while the temperature is lowered from 1 to 55 DEG C., it is possible to obtain a plate-shaped cheese having a particularly fibrous property.
従来、チーズをロープ状に引伸して繊維性チーズを製造
することは先述の公知文献にもみられるように容易に行
なわれているものであるが、帯状に引伸すということは
、チーズの品温が高いと途中でロープ状になったり、ま
た、品温が低いと帯の両端が切れたり、欠落部分ができ
たりして、技術的にはきわめて困難なことであった。Conventionally, it has been easy to produce fibrous cheese by stretching cheese into a rope shape, as seen in the above-mentioned known literature, but stretching it into a strip shape means that the temperature of the cheese is low. If the temperature was too high, it would become rope-like in the middle, and if the temperature was too low, both ends of the band would break or parts would be missing, which was technically extremely difficult.
本発明においては、帯状に押出すときのチーズの品温を
約50〜55℃に規定し、これを約20〜50℃の水中
で冷却しつつ品温約55°Cまでに引伸しを完了させる
条件をとることによって、ロープ状になったり、欠落部
分ができたりすることなく、帯状のまま一挙に引伸しす
ること力< Ell能なことを見出したものである。In the present invention, the temperature of the cheese when extruded into a strip is set at approximately 50 to 55°C, and the stretching is completed by cooling the cheese in water at approximately 20 to 50°C until the temperature reaches approximately 55°C. It has been discovered that by adjusting certain conditions, it is possible to stretch the strip at once without forming a rope-like shape or having any missing parts.
本発明は、これら知見から完成されたもので未熟成チー
ズを切断し、温湯に浸漬して品温約50〜55℃に加温
し、水切り後、品温約55〜48℃にて押出成型機にか
けて帯状に押出し、約20〜60℃の水中にくぐらせて
引伸しと冷却を同時に行い、品温約55℃で圧延成型機
をくぐらせ、次いで冷却することを特徴とする帯状轍維
性チーズの製造法である。The present invention was completed based on these findings, and unripened cheese is cut into pieces, immersed in hot water and heated to a temperature of approximately 50 to 55°C, and after draining, extrusion molded at a temperature of approximately 55 to 48°C. A belt-shaped rutted cheese characterized by extruding it into a belt shape through a machine, passing it through water at about 20 to 60°C to simultaneously stretch and cool it, passing it through a rolling machine at a temperature of about 55°C, and then cooling it. This is the manufacturing method.
本発明に用いる原料は未熟成チーズでなければならない
。原料乳を殺菌し、これに塩化カルシウム、乳酸菌スタ
ーター及びレンネットを添加してしばらく静置してカー
ドを形成させ、Cれを切断、堆積し、圧搾後、成形した
未熟成チーズがもっばら使用される。熟成が10日を越
えるようになると繊維性の形成が悪くなって、良好な製
品ができなくなり、好ましくない。未熟成チーズがその
まま放置され熟成が進行してしまうような場合は、−3
0℃程度で凍結保存しておけば、いつでも未熟成チーズ
として使用することができる。The raw material used in the present invention must be unripened cheese. Sterilize the raw milk, add calcium chloride, lactic acid bacteria starter, and rennet, leave it to stand for a while to form a curd, cut the curd, pile it up, press it, and then mold the unripened cheese. be done. If aging exceeds 10 days, the formation of fibrous properties deteriorates, making it impossible to produce a good product, which is undesirable. If unripened cheese is left unripened and ripening progresses, -3
If it is stored frozen at around 0°C, it can be used as unripened cheese at any time.
第1図は、本発明の詳細な説明図であるが、まず、未熟
成チーズは截断磯1に送られ、適宜の大きさに、できれ
ば厚みは1cm以下に截断し、加温されやすい状態とす
る。FIG. 1 is a detailed explanatory diagram of the present invention. First, unripened cheese is sent to a cutting rock 1, cut into appropriate sizes, preferably with a thickness of 1 cm or less, and placed in a state where it can be easily heated. do.
2は截断チーズの保留面で、ここに保留された截断チー
ズは加温槽5に順次投入される。加温槽5には常に62
〜6′5℃を保持させた水が入れてあり、チーズが投入
されて2〜5分間の浸漬中に品温を50〜55℃に上昇
させ、水切り機4に送って、ここで水を切り、次いで押
出し成型機5に投入する。押出し成型機5はジャケット
6で覆われ、ここには常時60〜63℃に加温された水
が入れてあり、押出し成型機で混捏されるチーズが55
〜48℃の品温を保つように保温するようになっている
。混捏されたチーズは帯状押出しロアから帯状に押出さ
れる。重要なのは押出されるときのチーズの品温で、5
5〜48℃、好ましくは52〜49℃を保持されなけれ
ばならない。55℃を越えるとやわらかくなり過ぎてロ
ープ状になろうとして好ましくはなく、また、48℃を
下るとかたくなり過ぎて引伸すとき帯の両端が切れたり
、欠落してくるので好ましくない。Reference numeral 2 denotes a holding surface for cut cheese, and the cut cheese held here is sequentially introduced into the heating tank 5. Warming tank 5 always has 62
Water kept at ~6'5°C is put in there, and the temperature of the cheese is raised to 50-55°C during the 2-5 minutes of soaking, and the cheese is sent to drainer 4, where the water is drained. It is then cut into pieces and then put into an extrusion molding machine 5. The extrusion molding machine 5 is covered with a jacket 6, which contains water that is constantly heated to 60 to 63°C, and the cheese to be kneaded by the extrusion molding machine is
It is designed to keep the product at a temperature of ~48°C. The kneaded cheese is extruded into a belt shape from a belt extrusion lower. What is important is the temperature of the cheese when it is extruded.
It must be maintained at 5-48°C, preferably 52-49°C. If the temperature exceeds 55°C, it will become too soft and will become rope-like, which is undesirable. If the temperature falls below 48°C, it will become too hard and both ends of the band will break or come off when stretched, which is undesirable.
帯状に押出された品温55〜48℃のチーズは引伸し成
型機8を通過させられる。引伸し成型機8には常に約2
0〜50′″Cに調整された水が入れてあり、ここで5
5〜48℃の帯状チーズは回転ドラム9,10.11に
よって順次高められた緊張が与えられ、ここで5〜5倍
の引伸しと冷却が同時に行なわれ、帯状チーズが引伸し
成型機8を出るときは品温が約55℃になるように調整
される。The cheese extruded into a strip and having a temperature of 55 to 48°C is passed through an enlarger and molder 8. The enlarger 8 always has about 2
There is water adjusted to 0~50'''C, and here 5
The cheese strip at a temperature of 5 to 48° C. is subjected to increasing tension in turn by rotating drums 9, 10, 11, where it is stretched 5 to 5 times and cooled simultaneously, and when the cheese strip leaves the stretching and molding machine 8. is adjusted so that the product temperature is approximately 55°C.
本発明の重要な点は、帯状チーズの品温が約50〜55
℃から約35℃に下げられる間に5〜5倍に引伸ばして
、繊維性の帯状チーズとするところにある。この条件を
守る限り、引伸ばし中に。The important point of the present invention is that the temperature of the cheese strip is about 50-55
The cheese is stretched 5 to 5 times while being lowered from 0.degree. C. to about 35.degree. C. to form a fibrous cheese strip. As long as you observe this condition during enlargement.
切断や欠落等の欠点をみることなく、良好なF#1.雄
性帯状チーズを連続的に得ることができるのである。Good F#1 with no defects such as cuts or missing parts. Thus, it is possible to continuously obtain male cheese strips.
帯状チーズは引伸ばされて線維状の凹凸を生じているの
で、圧延成型機12a、12bを通し平板状にならし、
更には必要によって、圧延成型機15a、15hに通す
こともできる。The cheese strip has been stretched and has fibrous irregularities, so it is passed through rolling machines 12a and 12b and smoothed into a flat plate.
Furthermore, if necessary, it can also be passed through rolling molding machines 15a and 15h.
平板状に成型された帯状チーズは5〜5 ’Cの水が入
った冷却槽14に入れられ、完全に冷却される。The cheese strip formed into a flat plate is placed in a cooling tank 14 containing water at 5 to 5'C and is completely cooled.
冷却された帯状チーズは適宜の大きさに切断され、一定
量づつかごに入れて、更に約5℃の冷水につけてよく冷
却し、次いで冷却した食塩水に浸漬し、これをとり出し
、乾燥室に入れ、ゆっくりとよく乾燥し、繊維性板状チ
ーズを得るものである。The cooled cheese strips are cut into appropriate sizes, placed in a basket in fixed amounts, and then immersed in cold water of about 5°C to cool them thoroughly. Then, they are immersed in cooled salt water, taken out, and placed in a drying room. The cheese is then slowly and thoroughly dried to obtain a fibrous plate-shaped cheese.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例1
脂肪率2.9%無脂乳固形分85%の新鮮な原料標準化
孔を72〜77℃15秒保持のHTST殺菌し、52℃
に冷却後、原料標準化孔に対し、塩化カルシウムを00
24%、乳酸菌(Str、1actic。Example 1 Fresh raw material standardized hole with fat percentage of 2.9% and non-fat milk solids content of 85% was HTST sterilized at 72-77°C for 15 seconds and then heated to 52°C.
After cooling to
24%, lactic acid bacteria (Str, lactic.
とStr、cremorisの混合菌)スターターを1
1%、レンネットを0.0023%添υ口し、約30分
静置してカードを形成させた。次いでカードを5〜10
7?I/m のカー1ナイフでカッティングし、得ら
れた5〜10m/m立方のカードをこわさない様に15
分間撹拌した。カッティング15分後にホエーの115
を排除し、カッティング50分後より、10分で35℃
次の10分で40℃までホエーを昇温し、35分保持し
て、カードよりのホエーの排除を促進した。次いでホエ
ーの全量を排除し、カードを堆積して予備圧搾を40分
間行ない、ホエーを排除した。予備圧搾後のカードマッ
トをギールドの大きさに切断し、モールドに入れ本圧搾
を50分行ない1本圧搾終了後チーズマットをモールド
よりはずし、冷水につけて12時間冷却した。冷却後チ
ーズマット表面を拭いて、未熟成チーズを得る。得られ
た未熟成チーズを5〜8 m、7mにスライスし、62
°の温湯中に2.5分間浸漬し、品温を50℃に加温し
、水切りを十分に行なった後押出し成型機に投入し、帯
状押出し口より押出し、20℃の水温の中で4倍にテン
ションをかけて、厚さを4關に引伸す。引伸した帯状チ
ーズは圧延成型機で成型し、冷却し、切断した後5℃の
冷水に20分間浸漬し、次いで25%食塩水に10分浸
漬して食塩の浸透をはかった後12時間乾燥し、包装し
て繊維性板状チーズ製品を得た。and Str, cremoris) starter.
1% and 0.0023% rennet were added and left to stand for about 30 minutes to form a card. Then 5-10 cards
7? Cut the card with a knife of I/m, and cut the resulting 5-10m/m cube with 15
Stir for a minute. 115 minutes after cutting, whey
After 50 minutes of cutting, heat to 35°C for 10 minutes.
The whey was heated to 40° C. over the next 10 minutes and held for 35 minutes to facilitate removal of the whey from the curd. The entire amount of whey was then removed, the curd was piled up and a pre-squeeze was carried out for 40 minutes to remove the whey. The curd mat after preliminary pressing was cut into the size of a guild, put into a mold, and main pressing was carried out for 50 minutes. After one curd mat was pressed, the cheese mat was removed from the mold and soaked in cold water to cool for 12 hours. After cooling, wipe the surface of the cheese mat to obtain unripened cheese. The obtained unripened cheese was sliced into 5-8 m and 7 m pieces, and
The product was immersed in hot water at 20°C for 2.5 minutes, heated to 50°C, thoroughly drained, put into an extrusion molding machine, extruded through a strip extrusion port, Apply twice the tension and stretch the thickness to 4 degrees. The stretched cheese strips were molded using a rolling machine, cooled, cut, immersed in cold water at 5°C for 20 minutes, then immersed in 25% saline for 10 minutes to allow the salt to penetrate, and then dried for 12 hours. and packaging to obtain a fibrous plate-shaped cheese product.
第1図は本発明の詳細な説明図である。
1・・裁断機、5・・・押出し成型機、8・・・引伸し
成型機FIG. 1 is a detailed explanatory diagram of the present invention. 1... Cutting machine, 5... Extrusion molding machine, 8... Enlargement molding machine
Claims (1)
5℃に加温し、水切り後、品温的55〜48℃にて押出
成型機にかけて帯状に押出し、約20〜30゛Cの水中
にくぐらせて引伸しと冷却を同時に行い、品温的35℃
で圧延成型機をくぐらせ、次いで冷却することを特徴と
する帯状繊維性チーズの製造法。Cut the unripened cheese and soak it in hot water to reach a temperature of 50-5.
After heating to 5℃ and draining water, extrude it into a strip using an extrusion molding machine at a temperature of 55 to 48℃, and stretch and cool it at the same time by passing it through water at a temperature of about 20 to 30℃. ℃
A method for producing strip-shaped fibrous cheese, which comprises passing it through a rolling machine and then cooling it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP22488682A JPS59118045A (en) | 1982-12-23 | 1982-12-23 | Preparation of beltlike fibrous cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP22488682A JPS59118045A (en) | 1982-12-23 | 1982-12-23 | Preparation of beltlike fibrous cheese |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59118045A true JPS59118045A (en) | 1984-07-07 |
Family
ID=16820701
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP22488682A Pending JPS59118045A (en) | 1982-12-23 | 1982-12-23 | Preparation of beltlike fibrous cheese |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59118045A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02124060A (en) * | 1988-09-15 | 1990-05-11 | Soc Prod Nestle Sa | Production for composite cheese |
JP2005261434A (en) * | 2004-03-17 | 2005-09-29 | Kraft Foods Research & Development Inc | Mozzarella type string cheese product |
-
1982
- 1982-12-23 JP JP22488682A patent/JPS59118045A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02124060A (en) * | 1988-09-15 | 1990-05-11 | Soc Prod Nestle Sa | Production for composite cheese |
JP2005261434A (en) * | 2004-03-17 | 2005-09-29 | Kraft Foods Research & Development Inc | Mozzarella type string cheese product |
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