JPS5948965B2 - Method for forming container-shaped cheese - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of plasticizing cheese, placing it in a mold, inserting a core, and molding it into a container-shaped cheese.

An object of the present invention is to provide a molded cheese in the shape of a bowl-shaped container, such as a hemispherical shape or a flower-shaped container.

Traditionally, cheese has been formed into rectangular parallelepipeds, portions (rectangular parallelepipeds or fan-shaped), slices, and sticks. Since the cheese is added to a thin film packaging bag and the opening of the packaging bag is sealed, the cheese is formed into a shape that follows the shape of the packaging bag.

As a result, it could only be molded into a simple shape as described above, and it was not possible to mold it into a complicated shape such as a container.

The inventors of this invention heated and melted cheese to make it fluid, and adjusted the temperature of the fluidized cheese so that it would have the desired plasticity for molding. He discovered that it could be molded into a corresponding shape and completed this invention.

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

Therefore, the container-shaped cheese molded according to this invention is aesthetically pleasing and pleasing to children, and because of its beauty, it is also excellent as a decoration for cooking, and can be used for serving dishes where cheese was not traditionally used. It can also be used as a collector's item or as a container for spreads, etc., and is expected to increase consumption of cheese.

Furthermore, by adding not only molten salt but also plasticity adjusting substances such as emulsifiers, sugars, polysaccharides, sugar alcohols, oils, water, protein foods, and gums, we have added plasticity control substances that have not been previously used as raw materials for processed cheese. Grana cheese
Specially hard cheeses such as Parmesan cheese (commonly called Parmesan cheese) and soft cheeses such as cream cheese can also be used, offering a greater variety than traditional processed cheeses.
It can be rich in cheese and eggplant.

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

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, flavoring substances, colorants, etc., and the temperature is adjusted so that it has the desired plasticity for molding, and then plasticized. The cheese is placed in a mold, a core is inserted and molded, and when it solidifies, it is removed from the mold, and if necessary, the solidification is further accelerated by cooling, etc., and the cheese is molded into a container-like shape. The company manufactures cheese containers in fun shapes that have never existed before.

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, mixtures 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.

For heating and melting, block-shaped cheese is preferably crushed before use, and granular or cream-shaped cheese can be used as is.

The heating temperature is determined depending on the type of cheese, properties, mixtures, 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. If processed cheese is used as a raw material to stabilize the structure and emulsify by adding molten salt as an emulsifier, it may not necessarily be added, but it is preferable to add it if natural cheese is used 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 at 5.5 to 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, the taste and plasticity are affected, so it must be selected accordingly.

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 may result in problems such as protein denaturation due to the strong acidity.

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, since the plasticity during molding affects the quality of molding, it 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 high, protein separation will occur, so it should be set at 15-60%, preferably 30-50%, and if the fat content is too high, it will soften and separate. 60% or less, preferably 15 to 50%.

Therefore, if the desired plasticity is not achieved due to high water content, the plasticity may be adjusted by adding a mixture to relatively reduce the water content, or by drying under reduced pressure or other methods to reduce the water content.

Note that the melting point of the oil and fat contained greatly influences the plasticity during molding, and even if the oil and fat content is the same, if the melting point differs, the relationship between temperature and plasticity will be different.

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

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

This temperature adjustment is performed to adjust the plasticity of the melted cheese; a high temperature increases the stickiness, and a low temperature decreases the fluidity.

Therefore, if the temperature is too high, there is a risk that cheese may stick to tools, equipment, hands, etc. during molding, or the molded shape may collapse before it solidifies; if the temperature is too low, the fluidity may be insufficient and it may not be possible to mold However, the temperature is determined so that the most suitable plasticity is achieved depending on the molding method.

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 20 to 85 degrees Celsius. When using ting-type cheese, it is desirable to mold it at 20 to 65°C.

Next, the cheese whose plasticity has been adjusted is placed in a mold, a core is inserted, and the cheese is shaped into a container.

That is, put an appropriate amount of cheese into a mold with a female recess,
A core with male convex portions corresponding to the four parts is inserted from above, cheese is placed in the gap between the mold and the core, and if necessary, the cheese is left to stand or cooled to a hardness that allows it to maintain its shape. Separate the cheese from the mold and core to form a container with a hollow part.

In addition, it is also possible to form the core by attaching the cheese to the inner peripheral surface of the female mold by rotating, vibrating, or the like.

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 into granules with a chopper, further ground with stone rolls, and heated with a steam jacket. Place it in a mixing tank with a horizontal stirring device,
The mixture is heated and melted to 85°C, and then kneaded at the same temperature for a while to make it fluid.

Next, the temperature of the fluidized cheese was set to 60°C, and an appropriate amount was put into a female mold as shown in Figure 1, a core was inserted from above, the cheese was placed in the gap between the female mold and the core, and the cheese was cooled and assimilated at 5°C. The rear female mold and core were removed and molded into a bowl shape to obtain a container-shaped cheese.

Further, dried spinach powder was added to the fluidized cheese and treated in the same manner to adjust the plasticity, and then molded using a female mold and core to form a green teacup-shaped container.

Example 2 65 parts of cheddar cheese and 35 parts of gouda cheese were crushed,
2 parts of sodium polyphosphate, 0.5 part of sodium bicarbonate, 0.5 part of disodium citrate, 0.4 part of common salt, 1 part of water
0 parts into a mixing kettle with a steam jacket, 8 parts
The mixture is heated and melted at 5°C and then kneaded to make it fluid.

Next, divide the fluidized cheese into three equal parts, add beetlet and umeboshi extract powder to one, add spinach powder and green seaweed to the other, and add carotene to the other and adjust the temperature to 50-55℃. Each of them was molded separately into a flower shape as shown in Figure 2 using a female mold and a core, and after molding it was heated at 10℃.
The mixture was left standing for 15 minutes to promote solidification.

These molded cheeses come in red plum, green, and orange colors and look very beautiful when garnishing salads.

Example 3 60 parts of cheddar cheese, 10 parts of Parmesan cheese, 30 parts of cream cheese, 0.5 part of monosodium citrate, 1 part of disodium phosphate, and 0.5 part of sodium polyphosphate were placed in a mixing pot and heated to 75°C. Then, 10 parts of fresh cream, 30 parts of whey powder, 15 parts of sugar, and 0.5 parts of anthene carbonate are added, and the mixture is kneaded and homogenized to obtain a fluidized cheese.

Next, the fluidized cheese was heated to 50°C and formed into a sheet as shown in Figure 3, placed in a star-shaped female mold and pressed with a core to form a star shape, and cooled at 10°C for 20 minutes to completely solidify. Then, it was removed from the mold to obtain a star-shaped container of cheese.

This was turned over and sprinkled with crystallized sugar on the surface to serve as a star-shaped cheese.

Example 4 100 parts of processed cheese is ground, placed in a mixing pot with 15 parts of hydrogenated oil containing 0.2 part of lecithin and 0.1 part of monoglyceride, heated to 80° C., melted, and kneaded until uniform to make it fluid.

Then, the temperature of the fluidized cheese was set to 60°C, and Example 2
A flower-shaped container-shaped cheese was obtained by molding in the same manner as above.

[Brief explanation of drawings]

FIG. 1 is an example of the implementation of the present invention, in which a-c is a sectional view showing the process of molded cheese in a bowl-shaped container, and d is a perspective view of the molded cheese. 1...Cheese with adjusted plasticity, 2A...
...Mold (female mold), 3A...core, 4A...
... Molded cheese in a bowl-shaped container. FIG. 2 shows another embodiment of the molded cheese in the shape of a flower-shaped container.
ac is a sectional view showing the process, and d is a perspective view of molded cheese. 1...Cheese with adjusted plasticity, 2B...
...Mold (female type), 3B... Core, 4B...
・・Flower-shaped container, shaped cheese. FIG. 3 shows another embodiment of the molded cheese in the shape of a star-shaped container.
ac is a sectional view showing the process, and d is a perspective view of the molded cheese (unlike FIGS. 1 and 2, it is turned over). 1...Cheese with adjusted plasticity, 2C...
・・・Mold (female type), 3C・・・core, 4C・・・・
... Molded cheese in the shape of a star-shaped container.

Claims (1)

[Claims] 1 Melting by heating with or without adding an admixture to cheese;
A container-shaped container characterized in that the cheese is fluidized by kneading, the temperature is adjusted so that it has a plasticity desired for molding, the plasticized cheese is then placed in a mold, a core is inserted, and the molding is performed. How to shape cheese. 2 The heating melting temperature is 50 to 130°C, preferably 50°C.
The method for forming a container-shaped cheese according to claim 1, wherein the temperature is 95°C. 3. The method for molding container-shaped cheese according to claim 1, wherein the temperature is adjusted in the range of 20 to 85°C to adjust the plasticity. 4. The method for molding a container-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,
2. The method for forming cheese in a container according to claim 1, which contains a plasticity adjusting substance selected from fats and oils, gum, pectin, CMC1 agar, proteinaceous foods, etc.