JPS5918968B2 - Manufacturing method for hollow stick-shaped cheese - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hollow stick-shaped cheese in which cheese is formed into a hollow stick shape such as a tube or bark shape.

An object of the present invention is to provide cheese shaped into a hollow rod shape such as a tube shape or a bark shape.

Traditionally, cheese is shaped like a rectangular parallelepiped or a portion (cuboid, sector).
It is served in the form of slices, sticks, etc., and the forming method is to inject melted and fluid cheese into a packaging bag made of wax paper, plastic film, metal foil, etc., and then seal the opening of the packaging bag. Because of this process, the cheese is shaped to match the shape of the packaging bag.

As a result, it was only formed into a simple shape as described above, and it was not possible to form it into a complicated shape such as a hollow rod.

The inventors of this invention heated and melted cheese to fluidize it, adjusted the temperature of the fluidized cheese to make it plastic enough to be molded, and attached it to the roll surface to form a thin film layer.
It was also discovered that when scraped with a scraping blade, it curls into a hollow rod shape, and that by changing the angle and shape of the scraping blade, it is possible to form hollow rod shapes such as tubular or bark shapes. completed.

In addition, if it is difficult to shape the cheese just by melting it,
It was also discovered that molding becomes possible by adding a plasticity regulating substance, and that it is also possible to make cheese with a wide range of tastes unimaginable with conventional cheese by adding a taste substance.

To carry out this invention, the cheese contains a plasticity modifier, p.
The cheese is fluidized by heating and melting and kneading with or without the addition of admixtures such as H-adjusting substances, taste substances, colorants, etc., and the temperature is adjusted so that it has the desired plasticity for molding. The hardened cheese is adhered to the roll surface to form a thin film layer, and then scraped off with a scraping blade to form a hollow rod. If necessary, solidification is further accelerated by cooling, etc., and formed into a hollow rod. With this, we will be able to produce cheese in a fun shape that has never existed before.

Cheese produced in this way can be very fun for children, for example, and it is also an excellent decoration for cooking, and can be used as a decoration for dishes, something that has not been used much in the past. We can also expect an increase in consumption.

Furthermore, by adding not only molten salt but also emulsifiers, saccharides, polysaccharides, sugar alcohols, oils and fats, water, proteinaceous foods, and plasticity adjusting substances such as gum, we have added grana cheese (which has not been traditionally used as a raw material for processed cheese). Grana:
Specially hard cheeses such as Parmesan cheese, etc., and soft cheeses, such as cream cheese, can also be used, making it possible to produce cheeses with a greater variety than conventional processed cheeses.

Furthermore, sweet substances, salty substances, sour substances, seasonings,
By adding spices, granular foods, etc., it is also possible to make cheese with a different taste from conventional cheese, such as sweet cheese.

Next, details of this invention will be explained.

The cheese used in this invention is preferably so-called processed cheese, but natural cheese can also be used.

Depending on the purpose, these cheeses may be used individually or by variety, ripeness,
Use a combination of cheeses of different hardness and quality.

First, cheese is melted by heating and kneaded to make it fluid.

At this time, admixtures such as plasticity adjusting substances, pH adjusting substances, taste substances, colorants, etc. are added as necessary.

The admixture is added before or after heating and melting.

When melting by heating, it is preferable to use block-shaped cheese after crushing it, and granular or cream-shaped cheese can be used as is.

The heating temperature is determined depending on the type of cheese, properties, mixture, etc., but it is preferably 50°C or higher and 130°C or lower, preferably 50°C or higher and 95°C or lower.

The melted cheese is kneaded to homogenize its structure and make it fluid.

Plasticity regulating substances are added to keep the structure of melted cheese stable, to achieve the most desirable plasticity during molding, and to achieve the desired texture such as smoothness and texture of the final product. It is not necessary to add molten salt as an emulsifier when using processed cheese as a raw material to stabilize the structure and emulsify it (although it may be possible to do so, it is preferable to add it when using natural cheese as a raw material) .

To achieve this purpose, plasticity adjusting substances include polybasic organic acids, phosphoric acid, alkali metal salts of polybasic acids such as polymerized phosphoric acid, phospholipids, molten salts such as fatty acid esters of polyhydric alcohols, and emulsifiers. In addition, saccharides, polysaccharides, sugar alcohols, water, fats and oils, gums, pectin, CMC1 agar, protein foods, etc. can also be used.

One or more of these plasticity adjusting substances may be selected and used depending on the purpose.

A pH adjusting substance is used as necessary to prevent cheese proteins from coagulating and separating during the heating, melting and kneading steps.

It is usually desirable to keep the pH of cheese between 5.5 and 6.5.

The pH adjusting substances used are those commonly used for adjusting the pH of foods, such as phosphoric acid, carbonic acid, organic acids, and their alkali salts or ammonium salts.

Tasteful substances are added to give the final product a desired taste, and are selected from one or more of sweeteners, salting agents, acidulants, natural or synthetic seasonings, spices, etc. In addition, granular foods such as nuts, granular chocolate, bran-pickled fruits, marron glacé, sweet natto, and boots may be used by dispersing them in the cheese.

Therefore, for example, when sugar is used as a sweetener, it must be selected depending on the purpose, since it affects the taste as well as the plasticity.

When adding an acidulant, it is preferable to add it immediately before plasticizing and molding, as adding it at the beginning of heating, melting, and kneading will result in a strong acidity (which may cause problems such as protein denaturation).

In addition to natural or synthetic food coloring agents, colored foods such as cocoa, coffee, fruits, and vegetables can also be used as coloring agents.

As described above, the mixture is arbitrarily determined in order to achieve desired properties such as heating and melting, emulsion stability during kneading, plasticity during molding, taste, color, texture, etc. of the final product.

In particular, the plasticity during molding affects the quality of molding, and is adjusted to exhibit the most desirable plasticity.

The plasticity of cheese is influenced by the type of cheese, the type and amount of admixtures, etc., but the moisture and fat contents are particularly important.

In other words, if the water content is too low, it will be hard (and if it is too high, it will be soft), but if it is too much, protein separation will occur, so it should be set at 15-60%, preferably 30-50%, and if the fat content is too high, softening and separation will occur. Therefore, it is set to 60% or less, preferably 15 to 50%.

Therefore, if the water content is high (if the desired plasticity is not achieved), add a mixture to make the water content relatively low (or remove the water by vacuum drying or other methods to adjust the plasticity).

Note that the melting point of the oils and fats contained depends on the plasticity during molding (
Even if the oil content is the same, if the melting point is different, the relationship between temperature and plasticity will be different.

In other words, in this case, the viscosity at high temperatures above the melting point does not change much, but the plasticity at low temperatures becomes hard in proportion to the amount of crystals in the oil.The higher the melting point of the oil, the higher the viscosity. The composition of the fat or oil is adjusted so that it exhibits the desired plasticity.

The plasticized cheese is then molded at a controlled temperature to exhibit the desired plasticity.

This temperature adjustment is done to adjust the plasticity of the melted cheese; if the temperature is high, it will become thicker, and if it is lower, it will have less fluidity.

Therefore, if the temperature is too high, cheese may stick to tools, equipment, hands, etc. during molding, or the molded shape may flow and collapse before it solidifies, while if the temperature is too low, it may become too hard to mold or cracks may occur. Therefore, the temperature is determined to exhibit the most suitable plasticity.

The temperature at this time varies depending on the type of cheese, the mixture, the molding method, etc., but it is preferably in the range of 15 to 80°C. For example, if normal processed cheese without any additives is used as a raw material, 20 to 70°C When using melting type processed cheese, it is desirable to mold it at 15 to 65°C.

Next, the cheese whose plasticity has been adjusted is adhered to the roll surface to form a thin film layer, then scraped off with a scraping blade to form a hollow rod shape, and cut with a cutting blade to form a tubular or bark-like hollow rod shape.

When the scraping blade scrapes off the cheese that is attached to the roll surface as a thin film layer, the cheese is scraped off in a wavy manner, and the closer the scraping blade is to the tangent to the roll's curved surface, the longer the period of the waves becomes and the closer it becomes to a flat surface. The closer the wave is to the normal, the shorter the period of the wave becomes, and the more uneven it becomes.

Therefore, as shown in the figure, by adjusting the angle formed by the scraping blade and the curved surface of the roll, the form of the scraping blade, the thickness of the attached thin film layer, etc., it is possible to roll and scrape in a cylindrical or bark shape.

In other words, the scraping blade is attached at an angle close to the tangent line, and when the surface is a smooth curved surface and the cheese layer is relatively thick, it is rolled into a cylindrical shape. When the sashimi is relatively thin, it is rolled into a bark-like shape (so it is cut at the point where it becomes a hollow stick).

Molded cheese has a flexible structure as it is, so it is desirable to promote solidification by leaving it at a low temperature, cooling it, etc.

Next, an example will be described.

Example 1 100 parts (parts by weight, same hereinafter) of commercially available ordinary processed cheese were cut into appropriate sizes, crushed with a chopper, further ground with stone rolls, and heated with a steam jacket. The cheese was melted by heating at 80°C, kneaded and fluidized, and then the fluidized cheese was heated to 38°C and rolled into a thin film layer using three-stage rolls as shown in Figure 1. None, as shown in Figures 2-a to 2-c, it is scraped off with a scraping blade and cut into bark-like hollow rods with a cutting blade, and cooled and solidified in a cooling tunnel to promote solidification. A bark-like cheese as shown in Figure 3 was obtained.

Example 2 65 parts of cheddar cheese and 35 parts of gouda cheese were crushed,
2 parts of sodium polyphosphate, 0.5 parts of sodium bicarbonate, 0.5 parts of disodium citrate, 0.4 parts of common salt, 1 part of water
The mixture was placed in a lidded mixing pot with a steam jacket along with 0 parts, heated and melted at 85°C, and kneaded to be fluidized.

The fluidized cheese was divided into two parts, beet red and umeboshi extract powder were added to one side to color it red plum color, and spinach powder and green seaweed were added to the other side to color it green. It was made into a hollow rod shape.

These cheeses have beautiful colors and are excellent as garnishes when serving food.

Example 3 100 parts of commercially available melting type processed cheese is placed in a vacuum oven and kneaded at 75°C until completely melted, the pressure inside the oven is set to 63 miHg, the cheese is mixed for approximately 30 minutes, and the fluidized cheese is taken out.

Next, the temperature of the cheese was set at 30°C, and the cheese was formed into a thin layer using a three-stage roll, rolled into a spiral shape with a scraping blade as shown in Figure 4, and cut with a cutting blade to form a tube shape as shown in Figure 5. Got cheese.

Example 4 60 parts of crushed cheddar cheese, 10 parts of Parmesan cheese
30 parts cream cheese, 0.5 parts sodium citrate
1 part, 0.75 part of disodium phosphate, and 0.75 part of trisodium phosphate were added, placed in a mixing pot, and heated and melted at 78°C.
After kneading to make the mixture homogeneous, 10 parts of fresh cream, 30 parts of pineapple, 20 parts of sugar, 70.5 parts of ammonium carbonate, 3 parts of casein, and 10 parts of hydrogenated vegetable oil were added, and the mixture was further kneaded and fluidized.

The fluidized cheese was then heated to 20° C. and made into a bark shape in the same manner as in Example 1.

[BRIEF DESCRIPTION OF THE DRAWINGS] FIG. 1. Apparatus for producing stirred rind (and tubular) cheese. Figure 2: Schematic diagram of bark cheese production. FIG. 3, perspective view of bark-like cheese. FIG. 4 is a schematic diagram of tubular cheese production. Figure 5, perspective view of tubular cheese. 1: Cheese with adjusted plasticity, 2, 2', B': Roll, 3: Cheese thin film layer, 4: Scraping blade, 5: Cutting blade, 6
: Bark cheese, 7: Cooling tunnel, 8: Tubular cheese.

Claims (1)

[Claims] 1 Melting by heating with or without adding an admixture to cheese;
The cheese is kneaded to fluidize it, then the temperature is adjusted so that it has the desired plasticity for molding.The plasticized cheese is then adhered to the roll surface to form a thin film layer, and then shaped into a hollow rod using a scraping blade. A method for producing hollow stick-shaped cheese, which is characterized by scraping the cheese so that it forms and cutting it with a cutting blade. 2 The heating melting temperature is 50 to 130°C, preferably 50°C.
The method for producing hollow stick-shaped cheese according to claim 1, wherein the temperature is 95°C. 3. The method for producing hollow stick-shaped cheese according to claim 1, wherein the temperature is adjusted in the range of 15 to 80°C to adjust the plasticity. 4. The method for producing hollow stick-shaped cheese according to claim 1, wherein the mixture is arbitrarily selected from a plasticity adjusting substance, a pH adjusting substance, a taste substance, a coloring agent, etc. 5. The mixture contains polybasic organic acids, phosphoric acid, alkali metal salts of acids such as polymerized phosphoric acid, phospholipids, fatty acid esters of polyhydric alcohols, saccharides, polysaccharides, sugar alcohols, water,
The method for producing hollow stick-shaped cheese according to claim 1, which contains a plasticity adjusting substance selected from fats and oils, gum, pectin, CMC1 agar, and protein foods. 6. The method for producing hollow stick cheese according to claim 1, wherein the hollow stick is tubular. 7. The method for producing hollow stick-shaped cheese according to claim 1, wherein the hollow stick-shape is bark-like.