JPH0614833B2 - Method for producing dry granular natural cheese - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried granular natural cheese.

More specifically, raw natural cheese is crushed, only a small amount of water is added and mixed without using a molten salt and a neutralizing agent, and this is processed with an ultrafine grain heavy pressure grinder to emulsify, and this is cut with a cutter. The present invention relates to a method for producing a dry granular natural cheese having good storability, which is pulverized into granules and then dried in a fluidized bed to prevent fat separation.

(Prior Art) Conventionally, various methods have been proposed as a method for producing dried cheese.

For example, water is mixed with crushed cheese, the mixture is heated to form a cheese solution, a method for producing a flaky cheese in which the cheese solution is adhered in layers on a hot plate surface, dried and peeled (Japanese Patent Publication No. 46-5024).
No.), a mixture of coarsely crushed cheese and dried flaky cheese is applied to a fluid dryer, and while fluidized drying is performed with hot air, flaked cheese containing water is separated and the cheese is dried (Japanese Patent Publication No. 47-37553). No.), water is added to the raw material natural cheese, and this is treated with a cutter or a roll mill without adding a molten salt and a neutralizing agent to obtain 10
There is a method for producing dried cheese (Japanese Patent Publication No. 59-9138), which is emulsified at 45 ° C and dried in vacuum.

(Problems to be solved by the invention) However, among these methods, in the method for producing flaky cheese, not only the production cost becomes high because the cheese having a high water content of 55 to 80% is dried, but also heat denaturation is involved. Due to drying, the original flavor of cheese deviates and there is a problem in quality,
No granular cheese was obtained. Further, in the method for drying cheese mixed with coarsely crushed cheese and dried flaky cheese, process block cheese with a water content of 43% is roughly crushed into granules, and the flaky cheese separately produced is mixed with the cheese grains, and then the hydrated flakes are further mixed. The manufacturing cost increases due to complicated steps such as separating the cheese, drying it again and using it. Next, in the method for producing dry cheese, the amount of water added to the raw cheese is 8 to 60.
% (Optimally 20%), which is processed by a cutter or a roll mill to emulsify, the cheese having a high water content is vacuum dried, and further crushed by using a flash mill to obtain granulated cheese. However, the manufacturing cost is high. In addition, the texture was powdery due to the low water content.

The roll mill described above is one in which a substance such as food is caught between two rollers and crushed by a physical action such as compression, shearing or friction.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing a dry granular natural cheese which is inexpensive and has good quality.

(Means for Solving Problems) In the present invention, raw material natural cheese (hereinafter referred to as raw material cheese) includes cheddar cheese, gouda cheese,
Hard type natural cheeses such as Edam cheese are preferable, and these are used alone or in admixture of two or more kinds.

In the present invention, the raw material cheese is crushed with a minced meat (chopper) or a cutter, water is added and mixed, this is processed with an ultrafine grain heavy pressure grinder and emulsified, and this is crushed with a cutter to give granules. .

The amount of water added to the raw material cheese is 3 to 20%, preferably 5 to
If it is too large at 10%, the dry load becomes large, and if it is too small, fat separation due to poor emulsification occurs.

In the present invention, an ultrafine grain heavy pressure grinder is used for emulsifying the raw material cheese.

The ultra-fine grain heavy-pressure grinder grinds the substance into ultra-fine particles by physical compression energy such as strong compression, shearing, high temperature, high pressure generated by heavy-pressure grinding of substances such as food by pressing grindstones against each other. Is.

By using the grinder, it is possible to emulsify the cheese and to include air bubbles at the same time to impart a porous structure to facilitate the subsequent cutter treatment and at the same time improve the drying efficiency. As a preferred specific example of the ultrafine particle heavy pressure grinder, there is an ultrafine particle (colloidal) heavy pressure grinder that applies the principle of a stone mill.

In the present invention, a cutter is used to grind the emulsified cheese. Suitable specific examples of the cutter include a food cutter and a silent cutter.

In the present invention, a fluidized bed drying method is suitable as a method for drying the crushed granular cheese. This method puts crushed granular cheese in a fluidized bed and blows it with hot air to dry it. The drying efficiency is high and the cost is low as compared with other drying methods, and it is most suitable for drying granular cheese.

(Working) The raw material cheese crushed with minced meat or a cutter and hydrated is put into an ultrafine grain heavy pressure grinder, and the gap of the grinding surface is 0.05 to 0.8 mm, preferably 0.1 to 0.
5 mm, rotation speed 1,300 rpm, ~ 2,000 rpm, preferably 1,50
When processed continuously at 0 rpm from 1,800 rpm, high shear force is applied to the cheese to break the casein micelles, and the O / W type emulsification is instantly achieved by the interaction of the casein molecule with fat and water. The system is obtained and emulsified at 50-75 ° C.

Then, the emulsified cheese is subjected to a food cutter or a silent cutter, the rotation speed is 200 to 800 rpm, preferably 400 to 600.
A good granular cheese is obtained by treating with rpm for 1 to 3 minutes. Further, by treating the granular cheese with a fluidized bed dryer at a hot air temperature of 40 to 80 ° C., preferably 50 to 70 ° C. for 1 to 2 hours, a dried granular natural cheese having no fat separation and good storability can be obtained.

(Example) 30 kg of Australian cheddar cheese crushed with minced meat (meat chopper) (water content 36%, maturity 10 months)
1.5 kg of water was added to and mixed with the mixture, and this was put into the hopper of an ultra-fine particle heavy pressure grinder ("Super Mass Colloider" (registered trademark) manufactured by Masuyuki Sangyo Co., Ltd.), and the gap of the grinding surface was 0.3 mm, rotating. Emulsified cheese with a product temperature of 70 ° C. was obtained by continuous processing at several 1,700 rpm.

Put this emulsified cheese on a silent cutter and rotate at 50
The granules were treated with 0 r.p.m for 2 minutes, and then this product was dried in a fluidized bed dryer at a hot air temperature of 60 ° C. for 1 hour with hot air to obtain granular natural cheese having a product moisture of 12%.

This product is a dry granular cheddar cheese with a good flavor without fat separation.

(Effect) As described above, according to the present invention, a dried granular cheese of good quality can be obtained by the fluidized bed drying method, which has the lowest drying cost, has a good yield, is free from heat denaturation and fat separation.

Although this product is natural cheese, it can withstand storage at room temperature, is cheaper than other powdered natural cheese (parmesan, Romano, etc.) and has a mild flavor. There are great effects such as general-purpose use.

Claims (1)

[Claims] 1. A raw natural cheese is crushed and water is added.
Mix and treat with an ultra-fine heavy-duty mill to 50-75
A method for producing a dry granular natural cheese, which comprises emulsifying at ℃, crushing it with a cutter into granules, and then drying this in a fluidized bed.