JP6521322B2 - Method of producing dried cheese - Google Patents

Description

Reference to related applications

  This patent application is accompanied by a claim of priority based on Japanese Patent Application No. 2013-208546 (filing date: October 3, 2013), which is a previously filed Japanese patent application. The entire disclosure of the prior patent application is hereby incorporated by reference as part of the disclosure of the present invention.

  The present invention relates to a process for the production of a novel dried cheese.

  In recent years, in the food and drink field, in order to provide instant food and drink rich in variety of ingredients, development of various dry food materials is required.

  Among food materials, cheese is generally difficult to return to hot water if it is dried as a block-like material, and it is difficult to use as an ingredient such as instant food and drink. Thus, various methods have been reported for producing dry-settable cheese.

  In Patent Document 1, water is added to one or a combination of one or more kinds of raw material natural cheese, and the raw material natural cheese and water are uniformly mixed in a uniform state as a whole, but they are mixed to such an extent that they are not yet emulsified. There is a report on a method for producing dried natural cheese, which is then freeze-dried. In the method of Patent Document 1, a uniform mixing step with water is essential. Moreover, in the method of patent document 1, the process of crushing raw material natural cheese with a chopper etc. becomes essential as pre-processing of uniform mixing with water.

  In addition, Patent Document 2 is characterized in that the raw material natural cheese is stirred while heating with the addition of a molten salt and water or an emulsifier together with a stabilizer and water, and this is cooled and then freeze-dried. Methods of making dried cheese have been reported.

  Further, in Patent Document 3, cheese is melted, an emulsifier of HLB 4 or less is added, and the cheese is cooled at a temperature of 25 ° C. to 45 ° C. for 36 hours to 60 hours to cool the cheese and frozen at a temperature of 15 ° C. or less There has been reported a method for producing a dry cheese having less free fatty acids, less browning, and a good flavor, which is characterized by crushing and then fluid drying.

  However, since the conventional method for producing dried cheese requires a large number of steps, an increase in capital investment becomes a problem on an industrial scale. Moreover, in the manufacturing method of the conventional dry cheese, the quality change of cheese may be produced at the time of the addition process of food additives including an emulsifier, a grinding process, etc. Then, it can be said that the method of manufacturing easily the dried cheese which can be returned to hot water taking advantage of the original good quality of the raw material of cheese is still calculated | required.

JP-A-61-135542 JP, 2004-290087, A Japanese Patent Application Laid-Open No. 09-065827

  An object of the present invention is to easily produce a dry-water-retained dry cheese that utilizes the original good quality of the cheese material.

  The inventors of the present invention, when the whole or a part of the cheese is immersed in an aqueous medium or the like, are freeze-dried as it is, and the dried cheese which can be returned to hot water can be simplified simply by utilizing the original good quality of the cheese material. It has been found that it can be manufactured. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
(1) A method for producing a dried cheese, comprising freeze-drying an aqueous medium dip of the cheese mass in which all or part of the cheese mass is embedded in an aqueous medium or an aqueous medium-impregnated material.
(2) The method according to (1), wherein the dried cheese can be rehydrated.
(3) The method according to any one of (1) or (2), wherein the cheese mass is a natural cheese.
(4) The method according to any one of (1) to (3), wherein the natural cheese is a fresh type cheese, a semi-hard type cheese, a hard type cheese or a mixture thereof.
(5) The process according to any one of (1) to (4), wherein the natural cheese is at least one selected from the group consisting of mozzarella, gouda and cheddar.
(6) In the aqueous medium dip of cheese mass, at least 1/10 of the surface area of the cheese mass is embedded in the aqueous medium or the aqueous medium-impregnated material, any one of (1) to (5) The manufacturing method described in.
(7) The method according to (6), wherein, in the aqueous medium immersion product of cheese mass, half or more of the surface area of the cheese mass is embedded in the aqueous medium or the aqueous medium-impregnated material.
(8) The manufacturing method as described in any one of (1)-(7) whose specific surface area of a cheese mass is 0.2-3 mm < ^-1 >.
(9) The manufacturing method as described in any one of (1)-(8) whose water content of a cheese mass is 47-65 mass%.
(10) The method according to any one of (1) to (9), wherein the aqueous medium is water or an aqueous solution.
(11) The process according to any one of (1) to (10), wherein the aqueous solution comprises starch, sugar, amino acid or sodium chloride as a solute.
(12) The method according to any one of (1) to (11), wherein the solute concentration in the aqueous medium is less than 10% by mass.
(13) The method according to any one of (1) to (12), wherein the drying temperature in lyophilization is 10 to 60 ° C.
(14) The process according to any one of (1) to (13), wherein the freezing temperature in lyophilization is -40 ° C to -8 ° C.
The dried cheese obtained by the manufacturing method as described in (15) (1)-(14).
(16) A ready-to-eat food or drink containing or as a raw material of the dried cheese according to (15).
(17) The dried cheese according to (15), which can be returned to hot water having the structure shown in FIG.

  ADVANTAGE OF THE INVENTION According to this invention, the dry cheese which can be returned to hot water which utilized the good quality intrinsic | native to the raw material of cheese can be manufactured simply. Further, according to the present invention, it is possible to easily manufacture a dried cheese having a desired shape or size by adjusting the shape or size of a cheese mass which is a raw material. In addition, the present invention is advantageous in providing a dried cheese that exhibits good stringing properties upon returning to hot water. Further, the present invention is advantageous in that it is not necessary to use a food additive such as an emulsifying agent, and the like, the texture and taste inherent in cheese can be well reproduced. In addition, the present invention is advantageous in imparting good crushing resistance to dried cheese without requiring the step of crushing the raw material cheese.

It is a photograph of the dried cheese obtained by freeze-drying the aluminum tray which accommodated the starch aqueous solution immersion of a cheese as it is. It is an electron micrograph of the dry cheese surface of this invention. It is a photograph of the dried cheese (comparative example 17) which uses grated cheese as a raw material. It is a photograph of dry cheese (Example 1) obtained by freeze-drying starch aqueous solution immersion thing of cheese.

Detailed Description of the Invention

Method for Producing Dried Cheese The method for producing dried cheese according to the present invention comprises lyophilizing an aqueous medium dip of cheese mass in which all or part of the cheese mass is embedded in an aqueous medium or an aqueous medium-impregnated material. It is one of the features. It is a surprising fact that good-quality, back-to-boiled dried cheese can be obtained by intentionally putting all or part of the cheese mass into an aqueous medium or the like and lyophilizing it.

  In the production method of the present invention, first, an aqueous medium dip of cheese mass obtained by embedding all or part of the cheese mass in an aqueous medium or an aqueous medium-impregnated material is prepared.

Cheese Mass The cheese mass of the present invention may be either natural cheese or processed cheese, but natural cheese is preferable in order to impart good reversion to dried cheese.

  The natural cheese is preferably fresh type cheese, semi-hard type cheese, hard type cheese or a mixture thereof, more preferably fresh type cheese or semi-hard type cheese, and still more preferably fresh type cheese.

  Further, the type of natural cheese is not particularly limited, but preferably mozzarella, gouda, cheddar, raclette, cream, cottage, mascarpone, mimoret, parmigiano seiano etc. More preferably, they are mozzarella, gouda or cheddar.

  Further, the water content of the cheese mass is not particularly limited, but it is preferable that the water content is high for the purpose of imparting good reversion and stringiness. Specifically, the lower limit value of the water content of the cheese mass is preferably 47% by mass, more preferably 49% by mass, still more preferably 50% by mass, and particularly preferably 52% by mass. When the water content of the cheese mass is high, it is possible to impart good hot water removability and stringiness. The upper limit of the water content of the cheese mass is preferably 65% by mass, more preferably 63% by mass, still more preferably 62% by mass, in consideration of the lyophilization efficiency in the method for producing dried cheese of the present invention. Preferably, it is 61% by weight, particularly preferably 60% by weight. The water content of the cheese mass is preferably 47 to 65% by mass, more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, and particularly preferably 52 to 63% by mass.

  The method for adjusting the water content of the cheese mass is not particularly limited, but for example, a commercial product having a desired water content may be used, and the commercial product may be immersed in an aqueous medium to adjust the water content.

  The water content of the cheese mass can be measured by a known method such as, for example, a dry weight method (a method of calculating the water content from the weight loss of the cheese mass before and after vacuum drying).

  Moreover, a cheese mass may use a commercial item as it is, and may be shape | molded in a desired shape or magnitude | size by processing a raw material cheese using a well-known cutting device etc. The shape of the cheese mass is not particularly limited, but can be formed into, for example, a block, a substantially sphere or a substantially cube having one side of a substantially square, a substantially rectangle, a substantially circular or a sector.

The specific surface area of the cheese mass is not particularly limited, but the lower limit value of the specific surface area is preferably 0. 00 in consideration of reproducing the texture and bulkiness inherent to the cheese when the dried cheese is returned to hot water. a 2 mm ^-1, more preferably 0.3 mm ^-1, further preferably 0.5 mm ^-1. Further, in consideration of imparting good retortability and stringiness, the upper limit value of the specific surface area of the cheese mass is preferably 3 mm ⁻¹ , more preferably 2 mm ⁻¹ , and still more preferably 1 .5 mm ^-1 . The specific surface area of the cheese mass is preferably 0.2 to 3 mm ⁻¹ , more preferably 0.3 to 2 mm ⁻¹ , and still more preferably 0.3 to 1.5 mm ⁻¹ .

The specific surface area of the cheese mass is a surface area per unit volume and can be calculated by the following equation.
Specific surface area of cheese mass (mm ⁻¹ ) = surface area of cheese mass (mm ² ) / volume of cheese mass (mm ³ )

Aqueous Medium In the production method of the present invention, the aqueous medium is not particularly limited as long as it can produce dry cheese that can be rehydrated, but is preferably water or an aqueous solution.

  Also, when the aqueous medium contains a solute, the type of solute is not particularly limited, but is preferably a water-soluble substance, more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt .

  Also, when the aqueous medium contains a solute, the concentration of the solute is not particularly limited as long as it can produce dry cheese that can be returned to hot water, but is preferably less than 10% by mass. Specifically, the lower limit value of the solute concentration of the aqueous medium is more preferably 0.1% by mass, and still more preferably 0.5% by mass. When the aqueous medium contains a solute, the solute can impart a flavor to the dried cheese. The upper limit of the solute concentration of the aqueous medium is preferably 5% by mass, more preferably 4% by mass, and still more preferably 2.5% by mass, in consideration of maintaining the flavor as cheese. . The solute concentration of the aqueous medium is preferably 0.1 to 5% by mass, more preferably 0.1 to 4% by mass, and still more preferably 0.5 to 4% by mass. A solute concentration of less than 10% by mass is particularly preferable in order to stably produce a dry cheese that can be returned to hot water.

Aqueous Medium Impregnation Material In addition to the aqueous medium, an aqueous medium impregnation material can be used in the production method of the present invention in order to embed the cheese mass.

  The aqueous medium-impregnated material is not particularly limited as long as it is impregnated with the above-described aqueous medium, but is preferably a fibrous material, more preferably absorbent cotton or non-woven fabric, and still more preferably absorbent cotton.

  Also, the amount of the aqueous medium-impregnated material is not particularly limited as long as the amount of the aqueous medium can be produced, as long as it can produce dry cheese that can be rehydrated, for example, when the cheese mass is 25 g, the aqueous medium in the aqueous medium-impregnated material It can be set to 50 to 70 g.

Embedding Process In the present invention, the embedding of the cheese mass is achieved by combining all or part of the surface of the cheese mass (ie, the desired surface area of the cheese mass) with the aqueous medium or aqueous medium impregnated material in the freezing step in lyophilization. The cheese mass is not particularly limited as long as it is frozen in a state in which all or part of the surface of the cheese mass is in sufficient contact with the aqueous medium, but all or part of the surface of the cheese mass is in the aqueous medium , Or by wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material. Here, “embedding” does not include temporary contact of the surface of the cheese mass with the aqueous medium (for example, surface application of the cheese mass one to several times).

  In the above embedding process, the specific method for immersing the cheese mass in the aqueous medium is not particularly limited. For example, the aqueous medium in a container (for example, an aluminum tray etc.) capable of containing the cheese mass in a lyophilizer. You may be immersed in it. In this immersion treatment, the aqueous medium may be added after the cheese mass is put into the above container, or the cheese mass may be put after the aqueous medium is put, or both may be put into the container simultaneously.

  Moreover, in the said immersion process, the dispersion state of the cheese mass in a container is not specifically limited, A cheese mass may be disperse | distributed non-uniformly in an aqueous medium, and may be disperse | distributed uniformly.

  Also, in the above embedding process, a specific method of wrapping the cheese mass with the aqueous medium-impregnated material is not particularly limited. For example, the aqueous medium-impregnated material is cheese so that the desired surface area is in contact with the aqueous medium-impregnated material It may cover the surface of the mass.

  Further, in the above-mentioned embedding process, the ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is not particularly limited as long as it can produce dry cheese which can be rehydrated. The surface area is 1/10 or more, more preferably 1/5 or more, still more preferably half or more, and particularly preferably all.

According to lyophilization present invention, by freeze-drying an aqueous medium immersion of cheese mass obtained by embedding processing as described above, it is possible to obtain a dry cheese. A photograph of one example of dried cheese obtained by lyophilization according to the present invention (type of cheese: mozzarella, type of aqueous medium: aqueous starch solution, container: aluminum tray) is as shown in FIG.

  Although the lyophilization method of the present invention is not particularly limited, it can be suitably carried out using a known lyophilizer capable of containing an aqueous medium dip of a cheese mass.

  The freezing temperature in the freezing step in the lyophilization of the present invention is not particularly limited, but it is important to ensure that the aqueous medium immersion of the cheese mass is integrated with the cheese mass and the aqueous medium or the aqueous medium impregnated material integrated. When considered, the lower limit value of the freezing temperature is preferably -40 ° C, more preferably -35 ° C, and still more preferably -30 ° C. Moreover, in consideration of the efficiency of the freezing step, the upper limit value of the freezing temperature is preferably -8 ° C, more preferably -15 ° C, and still more preferably -20 ° C. The freezing temperature is preferably -40 to -8 ° C, more preferably -35 to -15 ° C, and still more preferably -30 to -20 ° C.

  The drying temperature in the lyophilization of the present invention is not particularly limited, but in consideration of the efficiency of the lyophilization process, the lower limit of the drying temperature is preferably 10 ° C, more preferably 30 ° C, and still more preferably 35 ° C. Further, in consideration of maintaining the flavor as a cheese, the upper limit of the drying temperature is preferably 60 ° C., more preferably 55 ° C., still more preferably 50 ° C., particularly preferably 45 ° C. The drying temperature is preferably 10 to 60 ° C, more preferably 30 to 55 ° C, and still more preferably 35 to 50 ° C. Here, the drying temperature can be set, for example, based on the temperature of the heating plate at the completion of the drying of the freeze-drying apparatus to be used.

Dry Cheese According to the above-mentioned production method of the present invention, it is possible to stably obtain a dry cheese which can be returned in good quality.

It is preferable that the dried cheese of the present invention is provided with both the ability to be retorted and the stringiness.
Moreover, the dried cheese of the present invention does not need to add an emulsifying agent or the like during the manufacturing process, and is preferable in order to satisfactorily reproduce the original texture or taste of the cheese material. Moreover, it is preferable that the dried cheese of this invention has crushing resistance, when stable manufacture is considered.

  The levels of the "hot water returnability", "stringiness", "feel", "taste" and "crush resistance" of the present invention can be determined, for example, by the method described in Test Example 1 described later. . Here, "hot water reversion" is a property that the appearance etc. is restored to the state of cheese before freeze-drying dried cheese by pouring hot water or boiling (preferably in a short time) in hot water. That is, it means restorability by water absorption. "To be able to return to hot water" means that the ability to return to hot water is excellent, and, for example, it is possible to restore the dry cheese to an appearance equivalent to the state of the cheese before freeze-drying. Here, "the hot water restitution property is excellent" means, for example, those having a score of 4 or more in the hot water reversion evaluation of Test Example 1 described later. "Stringing property" means the characteristic property of cheese in which the cheese stretches in a thread when it is returned to hot water.

  The dried cheese of the present invention can be suitably used as an ingredient or the like of food and drink. The food and drink to which the dried cheese of the present invention is applied is not particularly limited, and may be any of ordinary food and drink or instant food and drink, but is preferably an instant food and drink, and more preferably may be rehydrated Instant food and drink. Specific examples of such food and drink include, but are not limited to, soup, ramen, tea pickles, soup pasta, miso soup, rice porridge or instant food and drink thereof.

Further, according to a preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is a natural cheese or processed cheese, more preferably a fresh type cheese, a semi-hard type cheese, a hard type cheese or a mixture thereof, still more preferably a fresh type cheese or a semi-hard type cheese, further preferably a fresh Type cheese, more preferably mozzarella, gouda, cheddar, raclette, cream, cottage, mascarpone, mimoret or parmigiano lezano, more preferably mozzarella, gouda or cheddar,
The water content of the cheese mass is preferably 47 to 65% by mass, more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, and particularly preferably 52 to 63% by mass.
The shape of the cheese mass is preferably a substantially square, a substantially rectangular, a block having a substantially circular or substantially fan-shaped one side, a substantially sphere or a substantially cube,
The specific surface area of the cheese mass is not particularly limited, but is preferably 0.2 to 3 mm ⁻¹ , more preferably 0.3 to 2 mm ⁻¹ , and still more preferably 0.3 to 1.5 mm ⁻¹ Yes,
The aqueous medium is preferably water or an aqueous solution,
When the aqueous medium contains a solute, the solute is preferably a water-soluble substance, more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt,
When the aqueous medium contains a solute, the solute concentration is preferably less than 10% by mass, more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, particularly preferably 0.5 to 4% by mass,
The aqueous medium-impregnated material is preferably a fibrous material, more preferably absorbent cotton or non-woven fabric, still more preferably absorbent cotton,
The embedding of the cheese mass is preferably carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is preferably 1/10 or more of the total surface area of the cheese mass, more preferably 1/5 or more, still more preferably half or more , Particularly preferably all,
The freezing temperature in lyophilization is preferably −40 to −8 ° C., more preferably −35 to −15 ° C., and still more preferably −30 to −20 ° C.
The drying temperature in lyophilization is preferably 10 to 60 ° C., more preferably 30 to 55 ° C., and still more preferably 35 to 50 ° C.
The food or drink to which the dried cheese is applied is preferably an instant food or drink, more preferably an instant food or drink which can be returned to hot water, more preferably a soup, ramen, tea pickles, soup pasta, miso soup, rice porridge or the like Instant food and drink.

According to a preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is at least 1/10 of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1⁄5 or more of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a more preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is more than half the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 49 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is at least 1/10 of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 49 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1⁄5 or more of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a more preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 49 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is more than half the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 49 to 65% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 50 to 63% by mass, and embedding of the cheese mass is performed by immersing all or part of the surface of the cheese mass in an aqueous medium, or all or part of the surface of the cheese mass Carried out by wrapping in an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is at least 1/10 of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 50 to 63% by mass, and embedding of the cheese mass is performed by immersing all or part of the surface of the cheese mass in an aqueous medium, or all or part of the surface of the cheese mass Carried out by wrapping in an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1⁄5 or more of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 50 to 63% by mass, and embedding of the cheese mass is performed by immersing all or part of the surface of the cheese mass in an aqueous medium, or all or part of the surface of the cheese mass Carried out by wrapping in an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is more than half the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 50 to 63% by mass, and embedding of the cheese mass is performed by immersing all or part of the surface of the cheese mass in an aqueous medium, or all or part of the surface of the cheese mass Carried out by wrapping in an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 52 to 63% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is at least 1/10 of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 52 to 63% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1⁄5 or more of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 52 to 63% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is more than half the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 52 to 63% by mass,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass (more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, particularly preferably 52 to 63% by mass),
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1/10 or more of the total surface area of the cheese mass (more preferably 1/5 or more, still more preferably half or more) , Particularly preferably all),
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass (more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, particularly preferably 52 to 63% by mass),
The aqueous medium is preferably water or an aqueous solution,
When the aqueous medium contains a solute, the solute is a water-soluble substance (more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt),
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in the aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1/10 or more of the total surface area of the cheese mass (more preferably 1/5 or more, still more preferably half or more) , Particularly preferably all),
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass (more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, particularly preferably 52 to 63% by mass),
The aqueous medium is preferably water or an aqueous solution,
When the aqueous medium contains a solute, the solute is a water-soluble substance (more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt),
When the aqueous medium contains a solute, the solute concentration is less than 10% by mass (more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, particularly preferably 0. 5 to 4% by mass),
The embedding of the cheese mass is preferably carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1/10 or more of the total surface area of the cheese mass (more preferably 1/5 or more, still more preferably half or more) , Particularly preferably all),
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass (more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, particularly preferably 52 to 63% by mass),
The specific surface area of the cheese mass is a 0.2 to 3 mm ^-1, (more preferably from 0.3 to 2 mm ^-1, more preferably be 0.3 to 1.5 mm ^-1),
The aqueous medium is preferably water or an aqueous solution,
When the aqueous medium contains a solute, the solute is a water-soluble substance (more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt),
When the aqueous medium contains a solute, the solute concentration is less than 10% by mass (more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, particularly preferably 0. 5 to 4% by mass),
The embedding of the cheese mass is preferably carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1/10 or more of the total surface area of the cheese mass (more preferably 1/5 or more, still more preferably half or more) , Particularly preferably all),
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass (more preferably 49 to 65% by mass, still more preferably 50 to 63% by mass, particularly preferably 52 to 63% by mass),
The specific surface area of the cheese mass is a 0.2 to 3 mm ^-1, (more preferably from 0.3 to 2 mm ^-1, more preferably be 0.3 to 1.5 mm ^-1),
The aqueous medium is preferably water or an aqueous solution,
When the aqueous medium contains a solute, the solute is a water-soluble substance (more preferably starch, sugar, amino acid or salt, more preferably starch, sugar or salt),
When the aqueous medium contains a solute, the solute concentration is less than 10% by mass (more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, particularly preferably 0. 5 to 4% by mass),
The aqueous medium-impregnated material is a fibrous material (more preferably absorbent cotton or non-woven fabric, further preferably absorbent cotton),
The embedding of the cheese mass is preferably carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1/10 or more of the total surface area of the cheese mass (more preferably 1/5 or more, still more preferably half or more) , Particularly preferably all),
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 47 to 65% by mass,
The specific surface area of the cheese mass is 0.2 to 3 mm ⁻¹ ,
The aqueous medium is water or an aqueous solution,
Where the aqueous medium comprises a solute, the solute is starch, sugar, amino acid or sodium chloride,
When the aqueous medium contains a solute, the solute concentration is less than 10% by mass,
The aqueous medium impregnated material is a fibrous material,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is at least 1/10 of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 49 to 65% by mass,
The specific surface area of the cheese mass is 0.2 to 3 mm ⁻¹ ,
The aqueous medium is water or an aqueous solution,
Where the aqueous medium comprises a solute, the solute is starch, sugar, amino acid or sodium chloride,
When the aqueous medium contains a solute, the solute concentration is 0.1 to 5% by mass,
The aqueous medium impregnated material is a fibrous material,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is 1⁄5 or more of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese or processed cheese,
The moisture content of the cheese mass is 50 to 63% by mass,
The specific surface area of the cheese mass is 0.3 to 2 mm ^-1 ,
The aqueous medium is water or an aqueous solution,
Where the aqueous medium comprises a solute, the solute is starch, sugar, amino acid or sodium chloride,
When the aqueous medium contains a solute, the solute concentration is 0.1 to 4% by mass,
The aqueous medium impregnated material is cotton wool or non-woven fabric,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The ratio of the surface area of the cheese mass embedded with the aqueous medium or the aqueous medium-impregnated material is more than half the total surface area of the cheese mass,
A method of producing dried cheese is provided.

According to a further preferred embodiment of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is natural cheese,
The moisture content of the cheese mass is 52 to 63% by mass,
The specific surface area of the cheese mass is 0.3 to 1.5 mm ⁻¹ ,
The aqueous medium is water or an aqueous solution,
Where the aqueous medium comprises a solute, the solute is starch, sugar or sodium chloride,
When the aqueous medium contains a solute, the solute concentration is 0.5 to 4% by mass,
The aqueous medium impregnated material is cotton,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

Further, according to a further preferred aspect of the present invention, in the method for producing dried cheese of the present invention,
The cheese mass is mozzarella, gouda or cheddar,
The moisture content of the cheese mass is 52 to 63% by mass,
The shape of the cheese mass is a substantially square, a substantially rectangular, a substantially circular or substantially fan-shaped block having one side, a substantially spherical or a substantially cube,
The specific surface area of the cheese mass is 0.3 to 1.5 mm ⁻¹ ,
The aqueous medium is water or an aqueous solution,
Where the aqueous medium comprises a solute, the solute is starch, sugar or sodium chloride,
When the aqueous medium contains a solute, the solute concentration is 0.5 to 4% by mass,
The aqueous medium impregnated material is cotton,
The embedding of the cheese mass is carried out by immersing all or part of the surface of the cheese mass in an aqueous medium, or wrapping all or part of the surface of the cheese mass with an aqueous medium impregnated material,
The percentage of surface area of the cheese mass embedded with the aqueous medium or aqueous medium impregnated material is all of the total surface area of the cheese mass,
A method of producing dried cheese is provided.

  EXAMPLES Hereinafter, the present invention will be more specifically described by way of examples, but the present invention is not limited to these examples.

Test Example 1: Study on Depth of Aqueous Medium
1-1: Manufacture of test sample
Examples 1 to 3
A 1% by mass aqueous solution of starch was poured into an aluminum tray (length: 18 cm, width: 32 cm, depth: 3.5 cm). Next, put approximately cylindrical cheese mass (type: mozzarella, thickness: 8 mm, diameter: about 60 mm, water content: 55% by mass, specific surface area: about 0.3 mm ^-1 ) in this aluminum tray, The mass was immersed in an aqueous starch solution to obtain an immersed mass of cheese mass. Here, the depth of the aqueous starch solution in the aluminum tray is the depth at which the whole surface area of the cheese mass is immersed in Example 1, the depth at which half the surface area of the cheese mass is immersed in Example 2, and the example 3 The depth was set so that only the bottom of the cheese mass is immersed (the depth at which 1⁄5 of the surface area of the cheese mass is immersed in the aqueous solution).
Next, the aluminum tray in a state in which the cheese mass is contained is frozen as it is (freeze temperature: -25 ° C.) and dried under the condition of 0.2 Torr (drying temperature: heating plate at the completion of drying in the lyophilizer) Temperature: 35 ° C.) to obtain a dry cheese. Before the lyophilization step in lyophilization, ie, after the freezing step, the soaked cheese mass was one in which the cheese mass and the aqueous starch solution were integrated by freezing (freezing time: about 12 to 15 hours). The aqueous starch solution is considered to contain the eluate from the cheese mass.

Comparative Example 1
An aqueous solution of 1% by mass of starch is applied once or twice to the surface of a substantially cylindrical cheese mass (type: mozzarella, thickness: 8 mm, diameter: about 60 mm, water content: 55% by mass). Lyophilization was performed under the same conditions as in the above to obtain a dried cheese.

1-2: Sensory evaluation of test sample
The test sample (dried cheese) obtained in hot water reversion evaluation 1-1 was put in a 500 ml beaker, 200 ml of hot water at 98 ° C. was poured, and the sample was allowed to stand for 30 seconds. Next, the test sample was raised with a spatula out of the hot water and evaluated for hot water removability according to the following criteria.

[Evaluation criteria for hot water returnability]
5: Good (after hot water return, it has the same appearance as the state of cheese before freeze-drying)
4: Almost good (appeared almost like the state of cheese before freeze-drying after hot water return)
3: Slightly returned (Slightly returned to hot water, but the appearance was clearly different from the state of the cheese prior to lyophilization)
2: Almost never returned to the water.
1: I did not return at all.

Evaluation of stringiness evaluation In the evaluation of reversion of hot water, the test sample lifted from the hot water was allowed to stand for 10 seconds at a point of 50 cm in the vertical direction from the liquid surface of the 500 ml beaker.

[Evaluation criteria for stringiness]
5: Good (the thread was pulled to the bottom of the beaker)
4: Almost good (the yarn was pulled to the liquid level of the beaker)
3: Slightly stretched (drawed the thread but did not reach the liquid level of the beaker)
2: Almost no thread 1: No thread

Evaluation of texture and taste reproducibility Regarding the texture and taste of the test sample obtained in the hot water reversion evaluation, by five panels, it relates to texture (for example, softness, elasticity, texture, texture, etc.) and taste Sensory evaluation was performed.
For comparison of texture and taste, put uncooked and non-lyophilized undried cheese in a 500 ml beaker, pour 200 ml of hot water at 98 ° C, and let it stand for 30 seconds (below, simply "undried" It is called "cheese".

[Evaluation criteria of texture]
5: The texture was not different from that of the undried cheese. 4: The texture was almost the same as that of the undried cheese. 3: The texture was almost the same as that of the undried cheese, and a different part was mixed. T2: The texture was almost different from that of undried cheese 1: The texture was completely different from that of undried cheese

[Evaluation criteria for taste]
5: The taste was completely the same as the undried cheese 4: The taste was almost the same as the undried cheese 3: The taste was a mixture of almost the same portion as the undried cheese and a different portion 2: Taste Was almost different from undried cheese 1: the taste was completely different from undried cheese

Evaluation of shatter resistance of dried cheese In the evaluation of reversion of hot water, when five test samples (dried cheese) are put from an aluminum tray as a drying container into a 500 ml beaker, the extent to which cheese fragments and fine powder are generated is indicated by five panels. Evaluation was performed according to the following criteria.

[Evaluation criteria for shatter resistance]
5: no chips and fines were generated 4: little chips and fines were generated 3: chips and fines were generated, but more than half of the form of cheese was retained 2: pieces and fines were generated, cheese More than half of the forms collapsed 1: became a mixture of debris and fines

The evaluation results are shown in Table 1.

  As shown in Table 1, in Examples 1 to 3, the score from Comparative Example 1 was high for any item. Among them, particularly good results were confirmed in Examples 1 and 2 in which half or more of the surface of the cheese was immersed in the aqueous medium.

Test Example 2: Examination of presence or absence of aqueous medium, drying temperature and heat insulating material
2-1: Manufacture of test sample Approximately cylindrical cheese (type: mozzarella, thickness: 8 mm, diameter: about 60 mm, in an empty aluminum tray (long: 18 cm, width: 32 cm, depth: 3.5 cm) Water content: 55% by weight). Next, the samples of Comparative Examples 2 to 7 were lyophilized under the following conditions.
Comparative example 2
The sample obtained in 2-1 was subjected to lyophilization under the same conditions as in Test Example 1 without adding an aqueous medium to obtain a dried cheese.
Comparative example 3
The freeze-drying was performed under the same conditions as Comparative Example 2 except that one platray (plastic tray) was inserted as a heat insulating material between the sample obtained in 2-1 and the aluminum tray, to obtain a dried cheese. .
Comparative example 4
It freeze-dried on the conditions similar to the comparative example 2 except inserting two platrays as a heat insulating material between the sample obtained by 2-1 and an aluminum tray, and obtained dry cheese.
Comparative example 5
The freeze-drying was performed under the same conditions as in Comparative Example 2 except that dry absorbent cotton was inserted as a heat insulating material between the sample obtained in 2-1 and the aluminum tray, to obtain a dry cheese.
Comparative example 6
Comparative Example 2 except that solid (starch concentration: 1% by weight, thickness: 8 mm, diameter: about 60 mm) of frozen starch liquid is inserted as a heat insulating material between the sample obtained in 2-1 and the aluminum tray Lyophilization was performed under the same conditions as in the above to obtain a dried cheese.
Comparative example 7
The sample obtained in 2-1 was subjected to lyophilization under the same conditions as Comparative Example 2 except that the temperature of the heating plate at the completion of drying was set to 10 ° C., to obtain a dried cheese.

2-2: Sensory evaluation of test sample With respect to the dried cheeses of Comparative Examples 2 to 7, sensory evaluation was carried out in the same manner as in Example 1 with regard to hot water removability and stringiness.

The evaluation results are shown in Table 2.

  As shown in Table 2, in the state where the cheese was not immersed at the time of lyophilization, good results were not obtained with regard to the hot water restitution property and the stringiness regardless of the presence or absence of the heat insulating material.

Test Example 3: Investigation on the kind of aqueous medium and its concentration (starch solution)
The test samples of Examples 4 and 5 are prepared in the same manner as in Example 1 except that the concentration of the aqueous starch solution is changed to 2% by mass (Example 4) or 4% by mass (Example 5). Sensory evaluation (evaluation items: hot water returnability, stringiness, reproducibility of texture, reproducibility of taste) was performed.

The evaluation results are shown in Table 3.

  As shown in Table 3, when using a starch solution of 1 to 4% by mass as an aqueous medium to be used for immersion, good results were obtained with any item.

Test Example 4: Study on kind of aqueous medium and its concentration (saline solution)
1 to 5% by mass (0.1% by mass: Example 6, 0.5% by mass: Example 7, 1% by mass: Example 8, 2.5% by mass) in place of the aqueous starch solution Mass%: Examples 10 and 5 mass%: Test samples of Examples 6 to 11 are prepared in the same manner as in Example 1 except that the saline solution of Example 11) is used. (Evaluation items: Reflowability, stringiness, reproducibility of texture) were performed.

The evaluation results are shown in Table 4.

  When an aqueous solution of 1 to 5% by mass was used as the aqueous medium used for immersion, good results were obtained with any item.

Test Example 5: Study on the kind of aqueous medium and its concentration (sugar water and water)
Test samples of Examples 12 and 13 are prepared in the same manner as in Example 1 except that 1% by mass of sugar water (Example 12) or water (Example 13) is used instead of the aqueous starch solution, and Test Examples 1 and In the same manner, sensory evaluation (evaluation items: hot water reversion, stringiness, reproducibility of texture) was performed.

The evaluation results are shown in Table 5.

  As shown in Table 5, when 1% by mass of sugar water or water was used as the aqueous medium used for immersion, good results were obtained with any item.

Test Example 6 Examination of Immersion Method Two cotton wool impregnated with water (impregnated amount of water: about 30 g) are prepared, and this cotton wool is used to prepare the entire surface of a substantially cylindrical cheese of the same size as in Test Example 1. From above and below, a test sample in a state in which cheese was embedded in absorbent cotton was obtained. Next, the obtained test sample is placed on an aluminum tray (length: 18 cm, width: 32 cm, depth: 3.5 cm) and freeze-dried as it is (freeze temperature: −25 ° C., temperature of hot plate at completion of drying) : 35 ° C.) to obtain a dried cheese (Example 14). About the obtained dried cheese, sensory evaluation (evaluation item: Reflowability, stringiness, reproducibility of food texture, reproducibility of taste) was performed similarly to Test Example 1.

The evaluation results are shown in Table 6.

  As shown in Table 6, when using a test sample in a state in which the cheese is embedded in water-impregnated absorbent cotton, good results were obtained with any item.

Test example 7: Examination on the type of cheese
Examples 15 to 19
Example 15 (type of cheese: mozzarella) except for using Gouda, Example 16 Cheddar, Example 17 raclette, Example 18 Mimoret, and Example 19 Parmigiano Reisano A sample was prepared, and sensory evaluation (items: hot water reversion, stringiness, reproducibility of texture and reproducibility of taste) was performed in the same manner as in Test Example 1.

The evaluation results are shown in Table 7.

  As shown in Table 7, good results were obtained for hot water reversion in all cheeses. In particular, mozzarella, gouda and cheddar showed good results on all the items of hot water removability, stringiness, texture reproducibility and taste reproducibility.

Examples 20 to 23
In addition to the above, Example 20 (type of cheese: cream), Example 21 (type of cheese: cottage), Example 22 (type of cheese: mascarpone), Example 23 (type of cheese: processed cheese), A test sample was prepared in the same manner as in Example 1 except that a different cheese was used as a raw material, and the hot water reversion was evaluated in the same manner as in Test Example 1.
As a result, all the test samples showed good hot water reversion (score 5).

Test Example 8 Study on Freezing Temperature and Drying Temperature In the same manner as Example 1 except that the freezing temperature is −40 to −8 ° C. and the drying temperature (temperature of the heating plate at the completion of drying) is 10 to 60 ° C. Test samples were prepared (Examples 24 to 37), and sensory evaluation (evaluation items: hot water reversion, stringiness, reproducibility of texture, reproducibility of taste) was performed in the same manner as in Test Example 1.

The evaluation results are shown in Tables 8-1 and 8-2.

  As shown in Table 8-1 and Table 8-2, when freeze-drying is performed with a freezing temperature of −40 to −8 ° C. and a drying temperature of 10 to 60 ° C., any item under all temperature conditions Good results were also obtained.

Test Example 9 Study on Depth of Water A test sample is prepared in the same manner as in Test Example 1 except that water is used in place of 1% by mass of starch (Examples 38 to 39 or Comparative Example 8), and Test Example 1 In the same manner as in the above, sensory evaluation (evaluation items: hot water reversion, stringiness, reproducibility of texture, reproducibility of taste) was performed.

The evaluation results are shown in Table 9.

As shown in Table 9, even in the case of using water, in Examples 13, 38 and 39 in which a part of the cheese was immersed at the time of lyophilization, the score was higher than that of Comparative Example 8 for any item.
Above all, particularly good results were confirmed in Examples 13 and 38 in which half or more of the surface of the cheese was immersed in water.

Test Example 10 Study on Surface Area ( Depth of Water), Freezing Temperature and Drying Temperature of Cheese Embedded in Aqueous Medium Setting of freezing temperature -8 ° C., drying temperature of 30 ° C. (Example 40 to 41 or Comparative Example 9 To 10), or freezing temperature −25 ° C. and drying temperature 50 ° C. (Examples 42 to 44 or Comparative Examples 11 to 12) in the same manner as in Examples 1 to 3 or Comparative Examples 1 to 2. Test samples (Examples 40 to 44 or Comparative Examples 9 to 12) were prepared, and in the same manner as in Test Example 1, sensory evaluation (evaluation items: hot water returnability, stringiness, food texture reproducibility, taste reproducibility) ) Was done.

The evaluation results are shown in Tables 10-1 and 10-2.

  As shown in Table 10-1 and Table 10-2, in any of the items in Examples 30 and 40 to 44, the scores were higher than those in Comparative Examples 9 to 12. Among them, particularly good results were confirmed in Examples 30, 40, 42 and 43 in which half or more of the surface of the cheese was immersed in the aqueous medium.

Test Example 11 Investigation of Water Content of Cheese As a raw material for water content, the water content is 47% (Example 45), 49% (Example 46), 50% (Example 47), 52% (Example 48), 57% Example 49 In the same manner as Example 1 except using 60% (Example 50), 61% (Example 51), 62% (Example 52) or 63% (Example 53) of cheese. Test samples (Examples 45 to 53) were prepared, and in the same manner as in Test Example 1, sensory evaluation (evaluation items: hot water removability, stringiness, reproducibility of texture, reproducibility of taste) was performed.
The water content of the cheese was adjusted by the following method.
Moreover, about the obtained cheese mass after water adjustment, the mass of the cheese mass was measured before and behind reduced-pressure vacuum drying, and the water content was computed by the following formula.
Moisture content of cheese mass (mass%) = 100 × {mass before vacuum drying under vacuum (g)-weight after vacuum drying under vacuum (g)} / mass before vacuum drying under vacuum (g)
[Moisture adjustment method]
Cheese type: mozzarella (water content before adjustment: 45%)
Shape of cheese mass: substantially cylindrical (thickness: 8 mm, diameter: about 60 mm)
Water conditioning conditions: The whole of the cheese mass was immersed in water at 8 ° C. and taken out after a predetermined time, to obtain a cheese mass after water conditioning.
[Measuring method of water content]
The obtained cheese mass after water adjustment was immediately cut into a substantially cube (about 3 mm on a side), and then quickly put into a container for vacuum vacuum drying and dried under vacuum.
Decompression degree: 0.2 Torr
Drying temperature: 100 ° C
Drying time: 2 hours

The evaluation results are shown in Table 11.

  As shown in Table 11, in Examples 45 to 53, good results were confirmed for all the items. In particular, in Example 47-53 whose water content is 50% or more, the score was high.

Test Example 12 Examination of Specific Surface Area of Cheese A predetermined shape of cheese mass (substantially circular: Examples 54 to 58, block having one side of substantially fan shape: Examples 59 to 62, substantially square: Examples 63 to 66, substantially Rectangles: Test samples of Examples 54 to 76 are prepared in the same manner as in Example 1 except that cutting is performed into rectangles: Examples 67 to 72, approximately spherical bodies: Examples 73 to 74, approximately cubes: Examples 75 to 76). And, in the same manner as in Test Example 1, sensory evaluation (evaluation items: hot water reversion, stringiness, reproducibility of texture, reproducibility of taste) was performed.

The evaluation results are shown in Tables 12-1 to 12-4.

As shown in Tables 12-1 to 12-4, in Examples 54 to 76, good results were confirmed for all the items. Among them, particularly good results were confirmed in Examples 54 to 57, 59 to 72, 74 and 76 having a specific surface area of 0.3 to 1.5 mm ⁻¹ .
In addition, even if the shape of the cheese is formed into a substantially square, substantially rectangular, substantially circular or substantially fan-shaped block having one surface, substantially spherical or substantially cubic, the obtained dried cheese has good results for any item. Was confirmed.

Test Example 13 Production of Food Using Dried Cheese The commercially available soup, cup ramen, tea pickled or cup soup pasta, the cheese of Example 1 (Examples 77 to 80) or the dried cheese of Comparative Example 2 (Comparative Example 13- Add 5.3g of 16), return to hot water using hot water at 98 ° C, and evaluate sensory evaluation as in Test Example 1 (Evaluation items: hot water returnability, stringiness, reproducibility of texture, reproducibility of taste) ) Was done.

The evaluation results are shown in Table 13.

  As shown in Table 13, when the cheese of Example 1 was used as the dried cheese, good results were obtained for all the items in all the foods. On the other hand, when the cheese of Comparative Example 2 was used as the dried cheese, good results were not obtained regarding the hot water removability and the stringiness.

Test Example 14 Observation of the Surface Condition of Dried Cheese The surface condition of the dried cheese obtained in Example 1 was observed with a scanning electron microscope (product name: VE-9800, company name: KEYENCE CORPORATION), and photographed. did.

  The results were as shown in FIG.

Test Example 15: Comparison of sensory evaluation and appearance of dried cheese
Comparative Example 17 (Production of dried cheese using grated cheese as a raw material)
According to the description (Example 1) of patent document 1, the dried cheese which uses grated cheese as a raw material by the following method was obtained.
Gouda cheese (type without hard skin) was sifted through a sieve with 3 mm openings to prepare a grated cheese. The water content of the obtained grated cheese was measured in the same manner as in Test Example 11. Next, water was added so that the water content was 47%, and immediately after that, the grated cheese and water were mixed by passing through a sieve having 1.5 mm openings.
Next, the mixed cheese was placed in a plastic container, frozen as it is (freeze temperature: -25.degree. C.) and dried under conditions of 0.2 Torr (dry temperature: 50.degree. C.) to obtain a dry cheese ( Comparative Example 17). About the obtained dried cheese, sensory evaluation (evaluation item: Reflowability, stringiness, reproducibility of texture, reproducibility of taste, crushing resistance) was performed similarly to Test Example 1.

Sensory evaluation and comparison results of appearance Evaluation results are shown in Table 14.

As shown in Table 14, in Example 1, the score was higher than that of Comparative Example 17 in the stringiness, the reproducibility of the texture, the reproducibility of the taste, and the crush resistance.
Furthermore, in Example 1, not only the original texture of the cheese material was well reproduced when the hot water was returned, but also the original voluminous feeling of the cheese was reproduced. On the other hand, in Comparative Example 17, since the shape of the aggregate of the cheese pieces remained as it was after the hot water return, the original volume feeling of the cheese was not reproduced.

Moreover, when the dried cheese obtained in Comparative Example 17 was photographed, it was as shown in FIG. Comparative Example 17 shows the form of a collection of cheese pieces.
On the other hand, when the dried cheese obtained in Example 1 was photographed, it was as shown in FIG. Example 1 retained an appearance close to that of a normal cheese.
As apparent from the comparison of the photographs, the two samples were clearly different in appearance.

Claims (13)

All or part of the cheese mass is a comprise manufacturing method name Ru Drying cheese lyophilizing the aqueous medium immersion of the cheese mass formed by embedding in an aqueous medium or an aqueous medium impregnated material,
The whole or a part of the surface of the cheese mass and the aqueous medium or aqueous medium-impregnated material are integrally frozen;
The cheese mass is at least one selected from the group consisting of mozzarella, gouda and cheddar,
The said manufacturing method that the specific surface area of the said cheese mass is 0.2-2 mm < ^-1 > . The manufacturing method according to claim 1, wherein in the aqueous medium immersion of the cheese mass, 1/10 or more of the surface area of the cheese mass is embedded in the aqueous medium or the aqueous medium-impregnated material.   The manufacturing method according to claim 1 or 2, wherein at least 1/5 of the surface area of the cheese mass is embedded in the aqueous medium or the aqueous medium-impregnated material in the aqueous medium immersion product of the cheese mass. The production method according to any one of claims 1 to 3 , wherein in the aqueous medium immersion of the cheese mass, half or more of the surface area of the cheese mass is embedded in the aqueous medium or the aqueous medium-impregnated material. The moisture content of the cheese mass is 47 to 65 mass%, the production method according to any one of claims 1-4. The method according to any one of claims 1 to 5 , wherein the aqueous medium is water or an aqueous solution. The method according to any one of claims 1 to 6 , wherein the aqueous medium comprises starch, sugar, amino acid or sodium chloride as a solute. The method according to any one of claims 1 to 7 , wherein the solute concentration in the aqueous medium is less than 10% by mass. The manufacturing method according to any one of claims 1 to 8 , wherein a drying temperature in the lyophilization is 10 to 60 ° C. The manufacturing method according to any one of claims 1 to 9 , wherein the freezing temperature in the lyophilization is -40 to -8 ° C.   The manufacturing method according to any one of claims 1 to 10, wherein the dried cheese has a hot water repelling property and a stringiness. Obtained by the production method according to claim 1-11, dried cheese. An instant food and drink containing or as a raw material of the dried cheese according to claim 12 .