JPS59118045A - Preparation of beltlike fibrous cheese - Google Patents

Abstract

PURPOSE:To obtain fibrous cheese which shows a lamellar state, is tearable, and pleasant to the palate during eating, by extruding cheese into a flat state, drawing it directly in a beltlike state under a specific temperature condition. CONSTITUTION:Unaged cheese is cut, soaked in warm water, the temperature of it is raised to about 50-55 deg.C, the cheese is dehydrated, extruded by an extruder at about 55-48 deg.C temperature of it into a beltlike state, passed through water at about 20-30 deg.C, drawn and simultaneously cooled. It is then passed through a rolling molding machine at 35 deg.C of it, and cooled to give beltlike fibrous cheese.

Description

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Good F#1 with no defects such as cuts or missing parts. Thus, it is possible to continuously obtain male cheese strips.

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.

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.

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.

Next, examples of the present invention will be shown.

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.

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.

[Brief explanation of the drawing]

FIG. 1 is a detailed explanatory diagram of the present invention. 1... Cutting machine, 5... Extrusion molding machine, 8... Enlargement molding machine

Claims (1)

[Claims] 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.