JPS5921581B2 - Method for manufacturing cheese with multicolored pictures - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing cheese whose surface has a beautiful pattern.

Cheese is one of the foods that is especially rich in protein among dairy products and has excellent nutritional value, and the demand for it has been increasing in recent years.

However, it goes without saying that taste is greatly influenced by visual perception, and in the past, these products were often simple in shape, which meant that they lacked aesthetic appeal or taste.

The present invention aims to enhance the palatability of cheese by distributing a picture pattern to the cheese to make it more visually pleasing.

The details will be explained below.

Usually, cheese, such as processed cheese, is melted, sterilized, and then sold in the form of blocks or plates.

In this invention, it is preferable that at least one curved surface is formed to be smooth.

This is because it is often convenient to draw or print a picture pattern on that part.

Examples of protein-staining dyes used as dyes include:
A summary of the manufacturing method of the kolyang pigment, cacao pigment, etc. is as follows.

■ Manufacturing method and ingredients of Kouriang pigment Kouriang pigment is abundant in the exocarp that envelops the fruit.
Present in seed coat and rod.

In the extraction process, the raw materials are heated and extracted (with water, alcohol, propylene glycol, etc.), clarified and filtered, and then concentrated.When making a liquid preparation, it is filtered again, the concentration is adjusted, and sterilized.

When making a powder formulation, the concentrate is sterilized and spray-dried to adjust the concentration.

Its main ingredients are abigenin and quertimeritrin.

■ Production method and ingredients of cacao pigment Cocoa pigment exists in the cocoa bean and the husk, and the pigment is mainly produced from the husk, and its outline consists of the following steps.

As a pretreatment, the raw materials are boiled in an alkaline solution for about 30 minutes.

After drying the pretreated raw material for 15 to 20 minutes so that the temperature does not exceed 100°C, it is extracted with hot water.

The raw materials are filtered to obtain an extract, which is concentrated.

Add an organic solvent with an alcoholic OH group to the concentrated solution,
Adjust the liquid to acidity.

The insect-repellent gum substance is filtered out and the filtrate is collected.

When this liquid is returned to neutrality, the pigment substance precipitates out and is separated and collected.

Sugar and water are added to this to prepare a dye adjustment solution, which is then spray-dried.

The main component of this pigment is so-called polyphenol, which is produced through complex oxidation or condensation polymerization of catechin, leucoane), cyanine, anthocyanin, etc. belonging to the flavone group.

Both cacao pigment and kolyan pigment are brown, but on the other hand, there are pigments that have a different color and have weak protein staining properties.
For example, yellow pigments include beta-carotene, annatto pigment,
Flower pigments, turmeric pigments, safflower pigments, etc., red to reddish-purple colors include shisonin, beet red, green colors include chlorophyno gourd, blue colors include spirulina pigments, food color blue No. 1 and its aluminum lake, etc.

At least one of each of these two types of pigments or pigment preparations is used in any combination.

A pigment preparation refers to a pigment prepared by adding a solvent or a dispersing agent to the pigment to disperse it.

When using these two types of pigments or pigment preparations, edible ink may be prepared by mixing various substances in addition to these pigments or pigment preparations.

That is, fats and oils, emulsifiers, powder substances, etc. are the materials for this edible ink.

The oils and fats used in edible ink are not special.

Animal or vegetable oils or their hydrogenated oils may be used depending on the usage.

Usually, it is preferable to have a melting point of about 25 to 45°C, but this is not always necessary when printing is carried out at a very special temperature.

As the emulsifier, common edible emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, nrubitan fatty acid ester, and propylene glycol fatty acid ester are used.

However, depending on the type of ink and the method used, there are times when it is not necessary to use it.

Powder material refers to a dry powder of water-soluble or insoluble material.

However, it may also contain some moisture.

For example, sucrose, glucose, dextrin, starch, lactose,
Examples include skimmed milk powder and cocoa powder.

Usually, the composition of this edible ink is approximately 10 to 60% of two kinds of pigments or pigment preparations, 20 to 60% of fats and oils, and an emulsifier of O to 60%.
5% and the water-soluble powder substance O to 50%.

In this invention, a picture pattern is printed on the surface of cheese using the above-mentioned edible ink.

To print on cheese, you can directly print it using various methods, or you can first print a pattern on a film or blister container made of paper, cellophane, plastic, etc., and then put the cheese on it or store the cheese in it. The pattern may be transferred to the surface of the cheese.

There are various methods for direct printing, among which screen printing is preferred.

That is, by placing molten edible ink on top of the screen and preferably the smooth surface of the cheese below, and moving the squeegee to print the edible ink onto the screen, the desired pattern will be printed on the cheese. It is.

When printing, the temperature of the cheese must be kept below 35°C.

If the product temperature exceeds 35°C, cheese will adhere to the screen surface, making continuous printing difficult.

Additionally, the melting point of the fats and oils used in the edible ink is 30°C or more higher than the temperature of the cheese (if this happens, the edible ink will be cooled by the cheese during printing, and the edible ink will clog the screen, making printing impossible.

However, if edible ink is made using fats and oils with a low melting point to print pictures, it is not preferable because the pictures become stained during distribution and consumption.

Therefore, printing conditions suitable for this method are that the temperature of the cheese is 25 to 30°C, and the melting point of the oil and fat is 25 to 45°C.

Various methods can be considered for transfer printing.

For example, once a picture pattern is printed by some method on a film such as paper, cellophane, or plastic, and this is brought into contact with the surface of a molded cheese or is further pressed from the outside, the edible ink peels off from the film and transfers to the cheese surface. wear it.

In order to perform this transfer printing, the temperature of the cheese must be below 45 degrees Celsius, at which point the surface begins to stabilize.
If the temperature exceeds ℃, the surface of the cheese is not stabilized.
If the printed film is brought into contact or pressed from the outside, the surface of the cheese may move and the pattern may shift, or water and oil may separate from the inside of the cheese and cause the pattern to bleed, resulting in fatal defects.

The melting point of the oil used in edible ink does not have to be fixed as long as the pattern can be printed on the film, but if the melting point of the oil is below the temperature of the cheese, the transfer of the pattern will be good.
If the temperature is below the cheese temperature, the transfer of the pattern will generally not be good.

Therefore, the transfer conditions suitable for this method are that the temperature of the cheese is 35 to 45°C, and the melting point of the fat or oil used in the edible ink is 25°C or higher and lower than the temperature of the cheese.

As another example, after printing a picture pattern on a thermoplastic film-like plate, it may be heated and vacuumed to form a container, which is then filled with molten cheese and cooled and hardened.

In this transfer printing, since the cheese to be filled is hot and fluid, it is necessary to use a filling method and a cooling method that do not shift the picture pattern.

Further, as the edible ink, any ink that can print a picture pattern on a thermoplastic film may be used.

In any case, since cheese is rich in nutrients and has a relatively high water content, it is easily perishable, so it goes without saying that the container and the cheese itself need to be sterilized.

From these points of view, the easiest method to process is to fill it with melted cheese.

Since the cheese of the present invention uses the above-mentioned edible ink, the pigment is orally dispersed and separated according to its diffusivity after printing.
It depicts a multi-colored pattern using non-diffusible protein dyes as its core, making it highly entertaining.

Next, specific examples of the present invention will be given.

Example 1 Add 2 parts of sodium polyphosphate as an emulsifier after dissolving it in 15 parts of water to 100 parts (parts by weight, the same applies hereinafter) of raw natural cheese, add some seasonings, and heat to 80°C by a conventional method. Processed cheese in a melted state was obtained.

This cheese was rolled using a cooling roll to obtain a sheet-like cheese with a thickness of 3 mm.

When the temperature of this cheese reaches 28°C, place a patterned nylon screen on top of the cheese, and add 25 pieces of Kouryan pigment preparation (to powder Sun Brown: manufactured by Sanei Chemical Co., Ltd.) on top of the screen. An edible ink consisting of 5 parts of food coloring blue No. 1 (manufactured by Sanei Chemical Co., Ltd.), 14 parts of powdered sugar, 55 parts of mp 41°C vegetable hydrogenated oil, and 1 part of lecithin was supplied at 50°C, and hard rubber Mimeograph printing was carried out using a squeegee manufactured by Co., Ltd.

After the cheese with the picture pattern printed on it was cooled to 15° C., it was tightly packaged using a stretched polypropylene film coated with vinylidene chloride.

After that, this cheese was stored at 5℃ for 3 months, during which samples were taken out orally, the film was removed, and the pattern on the cheese surface was examined. Three to four days after printing, two types of pigments were detected. Separation and diffusion became noticeable, and from 13 to
After 14 days, a stable two-color clear picture pattern was obtained.

This sample maintained a clear pattern even after three months had passed.

Example 2 Add 2 parts of a mixture of sodium polyphosphate and sodium citrate as an emulsifier to 100 parts of raw natural cheese after dissolving it in 15 parts of water.Additionally, some seasonings were added, and the mixture was heated to 80°C using a conventional method. Processed cheese in a molten state was obtained.

This cheese was extruded through an extruder equipped with a cooling device, and when the cheese surface reached 45°C, 25 parts of cacao color preparation (Polyphae 71, manufactured by Taito Co., Ltd.), beet red color preparation (Powdered Sunbee) N2: edible ink heated to 40°C, a patterned nylon screen for copying, and a hard rubber squeegee.
This cheese was tightly packaged using a moisture-proof cellophane film coated with vinylidene chloride, with a picture pattern printed on the inside surface.

After that, this cheese was stored at 5℃ for 3 months, during which time a sample was taken out orally, the film was removed, and the pattern was examined. After 1 day, the pattern was successfully transferred to the surface of the cheese in all cases. After 3 to 4 days, the separation and diffusion of the two types of dyes became noticeable, and after 13 to 14 days, a stable two-color clear picture pattern was obtained.

This sample maintained a clear pattern even after three months had passed.

Example 3 On a hard vinyl chloride sheet, 30 parts of Koryang pigment preparation (Powder Sun Brown: manufactured by San-ei Chemical Co., Ltd.), 25 parts of Safflower yellow pigment preparation (Powder Sun Yellow/I62: manufactured by San-Ei Chemical Co., Ltd.), mp 45 ° C. An edible ink prepared by adding 30 parts of hydrogenated vegetable oil, 14 parts of cocoa powder, and 1 part of lecithin was heated to 55°C, and a picture pattern was printed on it using a mimeograph nylon screen with pictures and a hard rubber squeegee. did.

This vinyl chloride sheet was heated and then subjected to depressurization molding to form a patterned vinyl chloride container.

In this container, add 10 pieces of raw natural cheese in advance.
0 parts, add 2 parts of sodium polyphosphate dissolved in 15 parts of water as an emulsifier, add some seasonings, and then fill the container with processed cheese in a melted state at 80°C manufactured by a conventional method. was sealed.

This cheese was then stored at 5°C for 3 months, during which time
A sample was taken orally, and the cheese was removed from the PVC container and the pattern was examined. After one day,
In either case, the picture pattern is well transferred to the cheese surface,
After 3 to 4 days, the separation and diffusion of the two types of dyes became noticeable, and after 13 to 14 days, a stable two-color clear picture pattern was obtained.

This sample maintained a clear pattern even after three months had passed.

Claims (1)

[Claims] 1. It is characterized by using an edible ink made by mixing a pigment with a high protein staining property or its pigment preparation, a pigment with a color tone other than the above and a weak protein staining property or its pigment preparation, with an oil, an emulsifier, and a powder substance. A method for producing cheese with a multicolored picture pattern.