JP2590031B2 - Slice-type cheese and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sliced cheese which can be easily peeled one by one without blocking during storage even if the cheeses formed into sheets are stacked as they are without using interleaving paper. It relates to a manufacturing method.

[0002]

2. Description of the Related Art A method of producing sliced cheese, which is stacked one by one without packaging, is to cut a block cheese obtained by molding and cooling a heated and melted cheese into an appropriate thickness with a slicer. A method is known in which a sheet is drawn on a stainless steel belt or drum that moves while being cooled, and is immediately cooled and cut.

[0003] However, in the former, wear occurs at the time of cutting,
Block cheese must be stocked and not suitable for mass production. In addition, the latter has a drawback that cheeses are re-adhered and hardly peeled off because they are stacked immediately after cooling and cutting, and starch, guar gum,
Since a solution of locust bean gum, tragacanth gum, etc. is applied to the cheese surface (USP 3,900,574), problems such as microbial problems, appearance problems such as whitening of the release agent, and poor flavor occur.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances. In the production of sliced cheese, the heated and melted cheese is drawn out into a sheet without blocking, and immediately cooled, An object of the present invention is to provide a method for producing sliced cheese in which cheeses can be easily peeled off one by one without blocking during storage even if the cheeses are stacked after cutting.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a method of preparing a raw material cheese comprising one or more cheeses so that the final product has a ripeness index of 21% or less by adding calcium salt and citrate or phosphate. Alternatively, a molten salt made of a mixture of these is added, and the fluid cheese obtained by heating and melting is drawn out into a thin layer while cooling, cooled, cut, and then sliced and stacked. This is a method for producing a type cheese.

Preferably, the calcium salt is added to the raw cheese so as to be 0.1 to 0.5%, and the molten salt composed of citrate or phosphate or a mixture thereof is 0.5 to 3%. As the calcium salt to be added, for example, calcium chloride, calcium phosphate, calcium carbonate,
Examples thereof include calcium citrate, calcium hydroxide, calcium lactate, calcium gluconate, and the like, and these are used as one kind or as a mixture of two or more kinds.

[0007] The nitrogen state in natural cheese tends to change according to the degree of ripening of the cheese. That is, as the ripening of cheese progresses, in particular, the soluble nitrogen tends to increase with ripening. However, if the maturity index expressed by the ratio of the soluble nitrogen to the total nitrogen is 21% or less, the obtained sliced cheese has very good releasability.

[0008] A method for measuring the ripeness index will be described below.

[0009]

(Equation 1)

(1) Sample solution: 10 g of cheese is collected, 40 ml of 0.5N sodium citrate and 40 ml of distilled water are added thereto, and the mixture is ground for 5 minutes with a homo-blender, transferred to a volumetric flask, and added with distilled water to a constant volume of 200 ml. And (2) Total nitrogen: 10 ml of a sample solution is collected and measured by the Kjeldahl method.

(3) Soluble nitrogen: 10 ml of 1.41 N hydrochloric acid is added to 10 ml of the sample solution, and the volume is adjusted to 125 ml with distilled water. The resulting protein precipitate is filtered, and 10 ml of the filtrate is collected and measured by the Kjeldahl method. The cheese used in the present invention is not particularly limited as long as the composition is such that the ripeness index of the final product is 21% or less, and is selected from goder cheese, cheddar cheese, Edam cheese, emmental cheese, etc., which are generally used as raw materials for processed cheese. One or more of these can be used. To the raw material cheese, 0.1 to 0.5% of one or a mixture of two or more of the calcium salts exemplified above, and 0.5 to 3% of a molten salt composed of citrate or phosphate or a mixture thereof are added. And heat to obtain a fluid cheese. When the amount of the calcium salt exceeds 0.5%, the releasability is good, but the product tends to be torn when the product is thin. If the amount of the molten salt exceeds 3%, the effect is not so changed, and if it is less than 0.5%, the fluidity of the cheese decreases.

Next, the melted cheese is thinned while cooling. Specifically, it may be drawn on a stainless steel belt or a drum that is cooled and moves, and the cheese product temperature is 10
After cooling to a temperature of not more than ° C, the sliced cheese having good releasability can be obtained by cutting at regular intervals, stacking and packaging. Here, the raw material cheese having a final product maturity index of 21% or less and calcium salt of 0.1 to 0.5
The following experiment was conducted in order to clarify the effect of adding%. Preparation of sample To the mixture of the raw material cheese and calcium chloride shown in the following table at the compounding ratio shown in the table, sodium citrate 0.9%,
Sodium orthophosphate 0.2% molten salt and baking soda 0.3%
And melted by heating to obtain a fluid cheese. Next, the sheet was drawn out in a sheet shape with a thickness of 2 mm on the cooled stainless steel belt, and cooled to 8 ° C. The sheets were cut into slices of 80 × 80 × 2 mm, and 10 sheets were stacked and packed. Evaluation After the sample thus prepared was stored at 5 ° C. for one month, the peelability was evaluated by peeling it off by hand. The results are shown in the following table.

[0013]

[Table 1]

×: Blocking or tearing. (Defective as a product) △: Slight blocking or tearing. ：: good peeling. (Good as a product). When the final product had a ripeness index of 21% or less and was added with 0.1% or 0.3% of calcium chloride, the texture was hard, the moldability was good, and the cheese could be peeled off without resistance. At the 0.6% calcium chloride level, the cheese was directional and tended to tear, but peeled without resistance. In addition, in the case of a raw material cheese having a ripeness index of more than 21% of the final product, it was not possible to peel one by one regardless of the presence or absence of calcium chloride due to blocking.

[0015]

According to the present invention, even if the cheese which has been heated and melted is drawn out into a sheet, immediately cooled, cut, and stacked, the cheese is easily separated one by one without blocking during storage. The present invention can provide a method for producing sliced cheese that can be used.

[0016]

The present invention will be specifically described below with reference to examples. Example 1 35 g of Gouda cheese with a ripeness of 1 month and 30 kg of Cheddar cheese with a ripeness of 4 months were pulverized, and 150 g of calcium chloride, 800 g of sodium citrate, 200 g of sodium polyphosphate, 200 g of sodium bicarbonate and 1000 g of water were added thereto. The mixture was heated to 80 ° C. while stirring at 100 rpm in an emulsification kettle to melt. The obtained emulsion is drawn out on a stainless steel belt cooled to 2 ° C into a sheet with a thickness of 3 mm, cooled to a product temperature of 6 ° C, cut into a size of 75 x 80 mm, and stacked on 20 sheets to obtain a gas. Replacement packaging was performed and stored at 5 ° C.

After two months, it was confirmed that each piece of cheese could be easily peeled off and showed good peelability. Incidentally, the ripeness index of this product was 17.9%. Example 2 45 kg of cheddar cheese with a ripeness of 1 month, 15 kg of Gouda cheese with a ripeness of 5 months, and 5 kg of Edam cheese with a ripeness of 6 months were mixed with 120 g of calcium carbonate and sodium orthophosphate.
300g, sodium metaphosphate 200g, sodium citrate
After 1000 g, 150 g of sodium bicarbonate and 2000 g of water were added and mixed well, the mixture was heated to 90 ° C. and melted through a thermo cylinder. The obtained emulsion was drawn out into a sheet having a thickness of 2 mm on a drum cooled to 5 ° C, and cooled to a product temperature of 8 ° C.
The pieces were cut into a size of × 70 mm, 30 pieces were stacked, gas-displaced and packaged, and stored at 5 ° C.

After three months, it was confirmed that the cheese could be easily peeled off one by one and showed good peelability. Incidentally, the ripeness index of this product was 16.8%.

Claims (4)

(57) [Claims] 1. A raw material cheese comprising one or more cheeses and a molten salt comprising a calcium salt and a citrate or a phosphate or a mixture thereof so that the final product has a ripeness index of 21% or less. A method of producing a sliced cheese, comprising: drawing a fluid cheese obtained by heating and melting into a thin layer while cooling, cooling, cutting, and stacking the cheese. 2. Calcium salt 0.1 to the raw material cheese
2. The method for producing sliced cheese according to claim 1, wherein 0.5 to 3% of molten salt composed of citrate or phosphate or a mixture thereof is added. 3. The method according to claim 1, wherein the calcium salt is calcium chloride, calcium phosphate, calcium carbonate, calcium citrate,
2. The composition according to claim 1, which is one or a mixture of two or more of calcium hydroxide, calcium lactate, and calcium gluconate.
Or the production method according to 2. 4. A slice-type cheese produced by the production method according to claim 1, 2 or 3.