JPS599138B2 - Dry cheese manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dried cheese, and in particular to a process for producing emulsified cheese without using molten salts or neutralizing agents, and vacuum-drying it to produce high-quality cheese without oil-off. The present invention relates to a method of producing dried cheese.

Generally, methods for drying cheese include fluidized drying, spray drying, vacuum drying, and freeze drying.

Fluidized drying The raw material cheese is cut into pieces, placed in a chopper, placed in a fluidized bed, and hot air is blown into dry powder.

This method has low manufacturing costs and has already been commercialized, but
The temperature of the hot air reaches 100-120℃, the product temperature is also close to this temperature, and the drying time is also long, so some of the fat in the raw materials is eluted, and the resulting product has a lot of oil removal (fatty acids and There is also Q oxidation, and the storage stability is poor.

In the spray drying method, water is added to the raw cheese processed by a chopper to reduce the solid content to 15% or less, and after stirring and colloid mill processing,
It is homogenized and then spray-dried.

The product obtained by this method has an average particle size of around 100 μm, and is then subjected to a granulation operation as necessary for commercialization.

Spraying requires the addition of molten salt, and a coating process with casein or the like may be added to prevent oil-off.

In this method, water must be added until the solid content becomes 15% or less, so the drying and dehydration load is large, the running cost is high, and the scale of the equipment is also large.

Furthermore, since a granulation step is added, there is a drawback that the manufacturing cost becomes higher.

The freeze-drying method uses raw cheese as it is or crushes it, freezes it, and lowers the operating pressure to 1 Torr or less.
It is for drying.

In this method, the degree of oil-off generation differs depending on the freezing speed.

That is, when slow freezing is applied, ice crystals grow in the raw cheese, destroying the well-formed aqueous phase and causing oil-off.

There is also a time limit to rapid freezing.

This freeze-drying method inevitably suffers from deterioration in quality, such as freeze denaturation of the protein, and as is well known, the production cost is extremely high.

In the vacuum drying method, raw cheese is crushed, supplied into a vacuum chamber, and dried by heating at an operating pressure of 3 to 50 torr.

This method has disadvantages, such as the fact that the fat melts out due to heating, pollutes the vacuum chamber, and results in a misshapen, oil-off product.

As described above, conventional cheese drying methods have various quality and economic disadvantages.

The present inventors added water to raw natural cheese, processed it with a cutter or roll mill, and emulsified it at 10 to 45°C without adding molten salt or neutralizing agent, and vacuum-dried the obtained emulsified cheese. It was discovered that dry cheese of good quality without oil-off, which has never been obtained by conventional drying methods, can be obtained.

The present invention was completed based on this knowledge.

That is, the present invention adds water to raw material natural cheese,
A method for producing dry cheese, which is characterized by processing it with a cutter or roll mill to emulsify it at 10 to 45°C, without adding molten salt and a neutralizing agent, and drying it under vacuum. The object of the present invention is to provide a method for easily obtaining dried dog cheese of good quality and ease of use.

In the present invention, suitable natural cheeses as raw materials include, for example, Gouda cheese, cheddar cheese, and Edam cheese, and these can be used alone or in combination of two or more kinds.

In the present invention, raw material natural cheese (hereinafter referred to as raw material cheese) is processed as it is or after being coarsely crushed using a chopper if necessary, water is added to it, and the raw material is processed without adding molten salt or neutralizing agent. Process with cutter or roll mill.

The amount of water added to the raw cheese is 8 to 60%, preferably 8 to 3
It is 0%, optimally 20%, and if it is too much, the drying load will become large and it is not appropriate.

In the present invention, a cutter or roll mill is used to emulsify raw cheese.

Preferred specific examples of the cutter include a hood cutter, a silent cutter, etc. Among roll mills, particularly preferred are roll mills equipped with a roller type rotor.

Here, the original material is kept at a constant temperature.

The temperature is 10-45°C.

In the case of a cutter, the rotation speed is 1000 to 3000 r, p. m
, for about 2 to 5 minutes, and in the case of a roll mill, the rotation speed is 50 to 30.
0r. p. m, 5 to 15 minutes is preferable and good O/W
A type of emulsifying system is obtained.

The apparatus used for vacuum drying may be either a batch type or a continuous type, but the continuous type is more efficient.

Continuous vacuum drying equipment consists of a raw material supply section that supplies the raw materials at the starting end of a cylindrical vacuum chamber to the vacuum chamber, a vacuum chamber that includes heaters on the top and bottom and an endless belt stretched by a drive roller, and It consists of a product take-out section that takes out the dried product from the vacuum chamber at the end.

The vacuum chamber also has an exhaust port that creates a vacuum.

The emulsified cheese raw material processed with a cutter or roll mill is forced into a vacuum chamber through piping and a supply nozzle using air pressure from a pressure-resistant tank with a built-in piston.

The raw material formed into a string or thin film by the nozzle is placed on a moving endless belt, dried while moving in a vacuum chamber, and peeled off from the benelet with a scraping blade to become a product.

The heaters are placed above and below the endless belt and use a multi-stage heating method, controlling the temperature so that it is high at the beginning and low at the end for drying.

The operating pressure in the vacuum chamber is between 3 and 50 Torr, preferably between 3 and 50 Torr.
5 torr and adjusted using a small leak valve.

Lower operating pressures are preferred in terms of quality.

If the operating pressure rises too much, the product temperature will rise and oil-off may occur.

Furthermore, when the operating pressure decreases, the temperature of the product decreases, causing it to freeze and block the supply nozzle.

As the evacuation method, either a cold trap type or an ejector set may be used.

The product thus obtained is porous and has a string-like or thin film-like shape without oil-off, and is then coarsely crushed as necessary to form powdered cheese in the form of granules.

Here, the combination of the emulsification means of processing and emulsifying with a cutter or roll mill (hereinafter referred to as emulsification using a cutter or roll mill) and vacuum drying as in the present invention is the combination of emulsification with a cutter or roll mill and drying means other than vacuum drying. Using experimental examples, it will be explained that this combination has a special effect compared to the combination of emulsification without emulsification using a cutter or roll minor, and vacuum drying.

experimental method All raw cheese used was Edam cheese.

Emulsification by cutter or roll mill: raw cheese lk
The temperature of g was raised to 35°C, 200 ml of water was added, and the number of revolutions of a silent cutter was 1960 1-pm to 2.5
It was emulsified.

Emulsification using an emulsifier: 200 il of water and 23 g of sodium pyrophosphate were added to 1 kg of raw cheese, and emulsified by stirring at 90° C. for 10 minutes in a Kustner emulsifying pot.

Fluidized drying: 10kg of emulsified cheese is shredded,
The mixture was placed in a 20-mesh fluidized bed and hot air at 80°C was blown from the bottom for 20 minutes.

Spray drying: Add 10 J of water to 1 kg of emulsified cheese to reduce solid content to 5
%, stirred and processed with a colloid mill, emulsified with a homogenizer, and sprayed at a pressure of 100 kgA4 using a co-current vertical spray dryer through a nozzle with an orifice diameter of 1.96 mrIL.
It was sprayed into hot air at 170°C.

The exhaust air temperature was 85°C.

Freeze-drying: 1 kg of emulsified cheese was subjected to a batch-type freeze-drying apparatus under heating conditions such that the final product did not exceed 50° C. and at an operating pressure of 0.1}-/L or less.

Vacuum drying: Using the continuous vacuum drying device described above,
Diameter 1. 5 emulsified cheese from 3 bottles of urn's 9
00? / hour onto an endless belt and dried continuously.

The operating pressure is 5 torr, and the heating temperature is in 6 stages, starting from 245°C, 222°C, 180°C, 135°C, 92°C, and 4.
The drying time was 1 minute and 30 seconds at 5°C.

Table 1 shows the oil-off (%) and characteristics of the product obtained by combining the above emulsifying means and drying means.

The above products were made into powdered cheese and oil-off was measured.

That is, since fluidized-dried and spray-dried products are powders, they were used for testing as they were, and freeze-dried and vacuum-dried products were ground to a maximum diameter of 2 mm or less using a flash mill and used for testing.

Oil-off measurement was performed as follows.

10 g of powdered cheese accurately weighed in 50 ml of 50°C warm water was stirred for 1 minute using a stirrer, then allowed to stand for 5 minutes. The oil film in the upper layer was extracted with petroleum ether, and the amount of extracted fat (1 ), use the following formula to remove the oil from powdered cheese (
%) was calculated.

From Table 1, it can be seen that emulsification using a cutter or roll mill followed by vacuum drying resulted in the least amount of oil off, and this combination was the best.

Even if emulsification is performed using a cutter or roll mill, it is recognized that oil removal is severe when this emulsified cheese is exposed to hot air for fluidized drying.

Furthermore, even when cheese that has been emulsified using a cutter or roll mill is spray-dried, oil-off is noticeable.

Furthermore, in order to perform spray drying, it is necessary to lower the solid content (preferably 10% or less), and the drying and dewatering load is large.

Since the soil is spray-dried into a fine powder, the dust collection efficiency is poor and the yield is poor.

Also, if left as is, it becomes lumpy and difficult to return to hot water, so a granulation process is required.

Furthermore, when tha cheese is emulsified using a cutter or roll mill and freeze-dried, it is somewhat good in terms of oil removal, but the dried product obtained is solid and has a white discolored surface.

This is thought to be due to freezing denaturation, and even if this product is crushed, it is difficult to reconstitute it in hot water because of its dense structure.

On the other hand, when dried in vacuum without emulsification using a cutter or roll mill, the untreated product loses a lot of oil.
In addition, in the case of emulsification using an emulsifier, oino-facial effects are somewhat noticeable.

Thus, when emulsification using a cutter or roll mill is combined with vacuum drying, it can be carried out in a short time and with a good yield.
It has been recognized that it is highly economical, and that the product does not undergo denaturation or oil-off due to heat or freezing, and is porous and easy to reconstitute.

As described above, according to the present invention, it is possible to obtain dried cheese of stable quality with short operation time, good yield, excellent economic efficiency, no heat denaturation, no freeze denaturation, and no oil-off.

Furthermore, the dried cheese obtained by the present invention is usually in the form of a porous string or thin film, and if the thickness and length are appropriately selected, it can be used as is as a snack food.

Furthermore, in the case of vacuum drying, if you change the nozzle, porous dice-like or flake-like products can be obtained, and if you use a two-fluid nozzle, you can also obtain coated products.

Such dried cheese has never been produced before.

Furthermore, the dried cheese obtained by the present invention can be crushed into granular powdered cheese, if necessary.

Examples of devices used for coarse crushing include flash mills, mixers, and crushers.

The powdered cheese obtained in this way has a good shelf life and can be stored at room temperature, and can be used as it is by sprinkling it on various dishes, as well as for fondue and other cooking purposes.
Its uses are wide.

Also, this powdered cheese can be rehydrated and shaped into a block of cheese.

Next, examples of the present invention will be shown.

Example 1 kg of chopped Edam cheese was placed in a silent cutter, the cutter was started, water 2001 was added, and the mixture was treated at 40° C. and 1350 rpm for 3 minutes to obtain emulsified cheese.

This emulsified cheese was extruded from three orifices with a diameter of 1.5 mm at a rate of 740@/hour onto an endless belt in the vacuum chamber of the above-mentioned continuous vacuum drying apparatus.

The operating pressure of the vacuum chamber is 4 Torr, and the heating temperature is set in 6 stages, starting from 241°C, 215°C, 192°C, 147°C, and 1.
The drying time was 1 minute and 46 seconds at 10°C and 75°C.

The product thus obtained had a porous rod shape, had a moisture content of 1.5%, and had no oil-off.

This product was coarsely crushed using a flash mill with two openings to obtain granular powdered cheese.

Claims (1)

[Claims] 1 Drying characterized by adding water to raw natural cheese, processing it with a cutter or roll mill to emulsify at 10 to 45 ° C. without adding molten salt and neutralizing agent, and drying it under vacuum. How to make cheese.