JPH0339653B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing cheese with a beautiful pattern drawn on its surface. Cheese is one of the foods whose demand has been increasing in recent years as it is particularly rich in protein among dairy products and has excellent nutritional value. However, it goes without saying that taste is greatly influenced by vision, and in the past, these products were often simple in shape, which caused some concerns that they lacked aesthetic appeal or taste. The present invention aims to enhance the palatability of such cheese by distributing a picture pattern to the cheese for visual enjoyment. The details will be explained below. Normally, cheese, such as processed cheese, is melted, sterilized, and then molded into blocks or plates before being sold commercially. In this invention, it is preferable that at least one circumferential surface is smooth. This is because it is often convenient to draw or print a picture pattern on that part. As food colorings and coloring preparations, those having a high staining property for proteins, such as cacao coloring and Kouriyan coloring, are used. The cacao bean pigment or Kouriyan pigment is explained as follows. Production and ingredients of Kouriyan pigment Kouriyan pigment is present mostly in the exocarp that envelops the fruit, and is also present in the seed coat and rod. The extraction process involves heating the raw materials (using water, alcohol, propylene glycol, etc.)
After clarification and filtration, it is concentrated, and when making a liquid preparation, it is filtered again, the concentration is adjusted, and sterilized. When making a powder formulation, the concentrate is sterilized and spray-dried to adjust the concentration. Its main ingredients are apigenin and quertimeritrin. Cocoa pigment production method and ingredients Cocoa pigment exists in the cocoa bean and the outer husk.
Pigments are mainly produced from the outer skin, and the process consists of the following steps. As a pretreatment, the raw materials are boiled in an alkaline solution for about 30 minutes. The temperature of the raw material after pretreatment is 100
After drying for 15-20 minutes without exceeding ℃, extract with hot water. The raw materials are filtered to obtain an extract, which is concentrated. Add an organic solvent with an alcoholic OH group to the concentrated solution to make it acidic. The gum produced at this time is filtered out and the filtrate is collected.
When this liquid is returned to neutrality, the pigment substance precipitates out and is separated and collected. Sugar and water are added to this to prepare a dye adjustment solution, which is then spray-dried. The main components of this pigment are so-called polyphenols, which are produced through complex oxidation or polycondensation of catechin, leucoanthocyanin, anthocyanin, etc., which belong to the flavone group. The food pigments and pigment preparations used in the present invention have a strong dyeing property for proteins, so they are characterized in that they do not cause diffusion after dyeing. A pigment preparation refers to a pigment prepared by adding a solvent or a dispersing agent to the pigment to disperse it. When using this pigment, it may be mixed with various substances in addition to edible pigments or pigment preparations to form edible ink. That is, fats and oils, emulsifiers, powder substances, etc. are the materials for this edible ink. The oils and fats used in edible ink are not special.
Both animal and vegetable oils and their hydrogenated oils are suitable for use and may be employed at any time. Usually, it is preferable to have a melting point of about 25 to 50°C, but this is not always essential when printing at a very special temperature. As the emulsifier, common edible emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester are used. However, depending on the type of ink and painting method, there are times when it may not be necessary to use it. Powder material refers to a dry powder of water-soluble or insoluble material. However, it may also contain some moisture. Examples include sucrose, glucose, dextrin, starch, lactose, skim milk powder, cocoa powder, and the like. As can be seen from the composition below, this product can also be used as needed. Normally, the composition of edible ink is approximately 10-60% edible coloring or pigment preparation, 20-60% oil or fat, and 0 emulsifier.
~5% and powder material 0~50%. In this invention, a picture pattern is printed on the surface of cheese using the above-mentioned edible ink. Printing on cheese can be done by various methods. Direct printing is also possible, or after printing a pattern on a film or blister container of paper, cellophane, plastic, etc., the pattern is transferred to the surface of the cheese by bringing cheese into contact with it or by storing cheese therein. You may let them. There are various methods for direct printing, among which screen printing is preferred. That is, by placing melted edible ink on top of the screen and preferably the smooth surface of the cheese below, and moving the squeegee to stamp the edible ink onto the screen, the desired pattern is printed on the cheese. . When printing, the temperature of the cheese must be below 35℃. This is because if the product temperature exceeds 35°C, cheese will adhere to the screen surface, making continuous printing difficult. Additionally, the melting point of the fats and oils used in edible ink is 30°C lower than the temperature of cheese.
If the temperature becomes higher than this, the edible ink will be cooled by the cheese during printing, and the edible ink will clog the screen, making printing impossible. However, if an edible ink is made using an oil or fat with a too low melting point and a pattern is printed on it, the pattern will become stained during distribution and consumption, which is not preferable. Therefore,
As printing conditions suitable for this method, the temperature of the cheese is 25 to 30°C, and the melting point of fat and oil is 25 to 45°C. Various methods can be considered for transfer printing. For example, once a picture pattern is printed by some method on a film such as paper, cellophane, or plastic, and this is brought into contact with the surface of a molded cheese or is further pressed from the outside, the edible ink peels off from the film and transfers to the cheese surface. wear it. In order to perform this transfer printing, the temperature of the cheese needs to be below 45℃, at which point the surface begins to stabilize.If the temperature exceeds 45℃, the surface of the cheese has not been stabilized, so the printed film If the cheese is brought into contact with or pressed from the outside, the surface of the cheese may be deformed and the pattern may be misaligned, or moisture and oil may separate from the inside of the cheese, causing the pattern to bleed, which can easily lead to fatal defects.
There is no particular restriction on the melting point of the fat or oil used in the edible ink as long as the pattern can be printed on the film, but if the melting point of the fat or oil is below the temperature of the cheese, the transfer of the pattern will be good; If the temperature is higher than the product temperature, the pattern transfer will generally not be good. Therefore, the suitable transfer conditions for this method are that the temperature of the cheese is 35 to 45°C, and the melting point of the oil used in the edible ink is 25°C or higher, but lower than the temperature of the cheese. . As another example, after printing a picture pattern on a thermoplastic film-like plate, it may be heated and vacuum-sucked to form a container, which is then filled with molten cheese and cooled and hardened. In this transfer printing, since the cheese to be filled is hot and fluid, it is necessary to use a filling method and a cooling method that do not shift the picture pattern. or,
Any edible ink that can be used to print patterns on thermoplastic film may be used. When a dye with good protein staining properties is used, the transferred picture pattern is particularly good. In any case, since cheese is rich in nutrients and has a relatively high water content, it is easily perishable, so it goes without saying that the container and the cheese itself need to be sterilized. From these points of view, the easiest method to process is to fill it with melted cheese. Because we used a material with particularly good protein staining properties,
It has the following effects: In other words, edible inks with weak protein staining properties, such as caramel and corn dyes, can bleed into the picture pattern during storage after printing due to moisture that has migrated from inside the cheese or moisture that has condensed on the surface of the cheese. may occur and the clarity may deteriorate. However, once the edible ink has a strong protein staining property and binds to the protein in the cheese, the edible ink does not migrate to other parts depending on the moisture, and therefore maintains a clear picture pattern. be able to. In order to see the above effects, we created an edible ink with the following composition using cacao and Kouriyan dyes, which have strong protein staining properties, corn dyes and beetroot dyes, which have medium staining properties, and weak spurulina dyes and caramel. This was used to print a pattern on the top surface of a thermoplastic resin film. This was then heated and molded into a container, filled with melted cheese to create a product, and the pattern on the top of the film was transferred to the surface of the cheese. Refrigerate the product (5℃)
The inks were stored for 3 months and the clarity of the patterns was checked every month.As shown in Table 2 below, inks using Kouriyan dye and cacao dye, which have good protein staining properties, gave very good results. Obtained.

[Table] Prepared by cutting at Tsushiyu
be done.

[Table] Next, specific examples of the present invention will be given. Example 1 Add 2 parts of sodium polyphosphate as an emulsifier to 100 parts (by weight, same below) of natural cheese as an emulsifier.
After dissolving it in water, and adding some seasonings, processed cheese in a melted state at 80°C was obtained by a conventional method. This cheese was rolled using a cooling roll to form a sheet of cheese with a thickness of 3 mm. When the temperature of this cheese reaches 28℃, place a patterned nylon screen on top of the cheese, and place 35 sheets of Kouriyan pigment preparation (Sun Brown K, manufactured by Sanei Chemical Industry Co., Ltd.) on top of the screen. part, powdered sugar 19
15 parts cocoa powder, mp41℃ vegetable hydrogenated oil 30 parts
An edible ink consisting of 1 part of lecithin and 1 part of lecithin was supplied at 50° C., and mimeograph printing was performed using a hard rubber squeegee. 15 cheeses with pictures printed on them
After cooling to .degree. C., tight packaging was performed using a stretched polypropylene film coated with vinylidene chloride. After that, this cheese was stored at 5℃ for 3 months,
During this period, samples were taken out over time, the film was removed, and the pattern on the surface of the cheese was examined, and it was found to be in good condition even after 3 months had passed. Example 2 55 parts of a cacao pigment preparation (Polyphae 71: manufactured by Taito Co., Ltd.) was placed on a hard vinyl chloride sheet at mp45°C.
An ink prepared by adding 30 parts of hydrogenated vegetable oil, 14 parts of cocoa powder, and 1 part of lecithin was heated to 55°C, and a pattern was printed using a patterned nylon screen for mimeographing and a hard rubber squeegee. This vinyl chloride sheet was heated and then subjected to negative pressure molding to form a patterned vinyl chloride container. Into this container, add 100 parts of natural cheese as an emulsifier, dissolve 2 parts of sodium polyphosphate in 15 parts of water, add some seasonings, and then process the melted cheese at 80°C using a conventional method. The cheese was filled and the container was sealed. After that, this cheese was stored at 5℃ for 3 months, during which time samples were taken out, and the cheese was taken out from the PVC container and the pattern was examined. It was transferred well.

Claims (1)

[Claims] 1. Use an edible ink made by mixing cacao pigment, Kouriyan pigment, a mixture thereof, or a pigment preparation of these with oil and, if necessary, an emulsifier and/or a powder substance, and print directly by screen printing or the like. A method for producing cheese having a picture pattern on its surface, which is characterized by using printing that involves first printing on a film or blister container made of paper, cellophane, plastic, etc. and then contacting the container.