JP5155461B2 - Process cheese production equipment - Google Patents

Description

  The present invention relates to a process cheese production apparatus, and more particularly to a process cheese production apparatus for producing sheet-like process cheese from melted cheese.

  Process cheeses are manufactured using one or more kinds of natural cheese as a raw material. Specifically, process cheese can be manufactured by cooling the cheese which heat-melted 1 or more types of natural cheese.

  Process cheeses include all cheese-like foods that require a heat melting step and / or a sterilization step to melt, in addition to the process cheese defined in the “Ministry Ordinance of Milk”. Accordingly, “process cheeses” include, for example, process cheese analogs such as cheese food and process cheese substitutes.

  The texture, flavor, cooking aptitude, etc. of processed cheeses can be adjusted by adjusting additives such as natural cheese and molten salt as raw materials, and heating and melting conditions. Process cheeses have the advantage that they can be stored for a long period of time compared to natural cheese. Process cheeses are sold in various shapes, for example, a slice type, a stick type, a potion type, a die type, and a shred type.

JP 2005-524405 A JP 2000-83583 A

  Process cheeses are sold in various shapes as described above. For example, slice-type processed cheeses are manufactured by cutting sheet-shaped processed cheeses into squares or the like. Patent Document 1 discloses a technique for distributing a heat-melted cheese on a cooling belt to form a sheet. A plurality of sliced processed cheeses are stacked and film-wrapped, or film-wrapped alone. When a plurality of slice-type processed cheeses are stacked and film-wrapped, depending on the physical properties of the processed cheeses, the cheeses may adhere and become difficult to peel off. In addition, when a slice-type processed cheese is film-packaged alone, cheese may adhere to the film, making it difficult to remove the film.

  Patent Document 2 discloses a technique for packaging cut cheese using a film coated with a slip agent such as glycerin fatty acid ester in order to improve the peelability between the film and cheese. . Since a thin film of slip agent is interposed between the cheese and the film, it is possible to prevent the cheese from adhering to the film.

  During the production of processed cheese, the processed cheese may adhere to the cheese manufacturing apparatus depending on the emulsified state and physical properties of the processed cheese. As a result, there is a problem that the amount of cheese to be discarded increases and the production efficiency of processed cheeses decreases.

  The process cheese production apparatus of the present invention includes a supply unit that supplies molten cheese and a molding unit that forms sheet-shaped sheet cheese from the molten cheese, and the molding units are melted by being arranged in parallel to each other. An endless first cooling belt and a second cooling belt that form a space into which cheese flows and forms molten cheese that flows into the space into sheet cheese, and a first slip layer that forms a slip layer on the first cooling belt. An outer peripheral surface of the first cooling belt that opposes the second cooling belt, cools the molten cheese that has flowed into the space, and a non-contact surface that does not oppose the second cooling belt. The outer peripheral surface of the second cooling belt is opposed to the first facing surface, is continuous from the second facing surface that cools the molten cheese flowing into the space, and the downstream end of the second facing surface, The seat moved outside It includes a conveying surface for conveying a's downstream, a first slip layer forming portion is formed on the slipping layer of the non-contact surface.

  The sheet cheese contacts the first cooling belt through the slip layer and directly contacts the second cooling belt. Since the sheet cheese is conveyed downstream by the second cooling belt without sticking to the first cooling belt, the amount of cheese discarded can be reduced.

  The objective of this invention is providing the process cheese production apparatus which can improve the manufacture efficiency of sheet-like process cheese.

  Objects, features, aspects and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

It is a side view of the process cheese production apparatus by embodiment of this invention. It is a figure which shows typically the arrangement | positioning state of the cooling belt shown in FIG. It is the elements on larger scale of the area | region where the cooling belt shown in FIG. 1 opposes. It is sectional drawing of the sheet cheese manufactured by the process cheese manufacturing apparatus shown in FIG. It is sectional drawing of the sheet cheese manufactured by the process cheese manufacturing apparatus shown in FIG.

{Configuration of process cheese production equipment}
Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a side view showing an outline of a process cheese production apparatus 1 according to the present embodiment. The process cheese manufacturing apparatus 1 is an apparatus for manufacturing a sheet-shaped process cheese (hereinafter referred to as “sheet cheese”). By cutting the sheet cheese, various types of processed cheese such as a sliced type, a shred type, a stick type, a portion type or a die type can be produced. The processed cheese manufacturing apparatus 1 includes a molten cheese supply apparatus 2 and a cheese forming apparatus 3.

  The molten cheese supply device 2 melts natural cheese, which is a raw material for processed cheeses, and supplies it to the cheese forming device 3. The cheese forming apparatus 3 forms the sheet cheese while cooling the molten cheese 51 supplied from the molten cheese supply apparatus 2.

  The cheese forming apparatus 3 includes cooling belts 11, 12, 13, upper rollers 21, 22, 23, lower rollers 31, 32, 33, release agent spraying apparatuses 41, 42, and a scraper 43. In FIG. 1, the cooling belts 11 to 13 are indicated by sand, and the molten cheese 51 and the sheet cheeses 52 and 53 are indicated by hatching. The sheet cheeses 52 and 53 will be described later.

  The cooling belts 11, 12, and 13 are endless belts that cool the molten cheese 51 and the sheet cheeses 52 and 53. The cheese shaping | molding apparatus 3 can control the temperature of the outer peripheral surface of the cooling belts 11-13. The cooling belts 11 and 12 form the sheet cheese 52 while cooling the molten cheese 51. The sheet cheese 52 becomes the sheet cheese 53 by being further cooled by the cooling belts 12 and 13.

  The upper rollers 21 to 23 are arranged on the upper side of the cheese forming apparatus 3. The cheese forming apparatus 3 can control the surface temperature of the upper rollers 21 and 22. The upper rollers 21 and 22 cool the molten cheese 51 or the sheet cheese 53. The lower rollers 31 to 33 are disposed on the lower side of the cheese forming apparatus 3.

  The cooling belt 11 is hung on the upper roller 21 and the lower roller 31 arranged in the vertical direction. The cooling belt 12 is hung on the upper roller 22 and the lower roller 32 arranged in the vertical direction. The cooling belt 13 is hung on the upper roller 23 and the lower roller 33 arranged in the vertical direction. Therefore, the cooling belts 11 to 13 are arranged so as to be parallel to each other in the vertical direction.

  The release agent spraying device 41 sprays the release agent on the outer peripheral surface of the cooling belt 11 to form a slip layer on the outer peripheral surface of the cooling belt 11. By forming the slip layer on the outer peripheral surface, the sheet cheese 52 is peeled off from the cooling belt 11 when being conveyed downstream by the cooling belt 12. The release agent spraying device 42 sprays the release agent on the surface of the sheet cheese 53 conveyed by the cooling belt 13. Thereby, since a slip layer is formed on both surfaces of the sheet cheese 53, when a plurality of the cut sheet cheeses 53 are stacked, the peelability between the cheeses is improved. Moreover, when film-wrapping cheese alone, the peelability from the film is improved.

  The scraper 43 is disposed near the upper end of the cooling belt 12. The scraper 43 peels the sheet cheese 53 from the cooling belt 12.

  Next, arrangement | positioning of the cooling belts 11-13 and the name of each site | part are demonstrated. FIG. 2 is a diagram illustrating the arrangement of the cooling belts 11 to 13. In FIG. 2, the interval between the cooling belts is drawn larger than the actual interval.

  As shown in FIG. 2, the cooling belt 11 is disposed on the right side of the cooling belt 12, and the cooling belt 13 is disposed on the left side of the cooling belt 12. The cooling belt 11 and the cooling belt 12 are arranged to face each other with a gap d1. The cooling belt 12 and the cooling belt 13 are disposed to face each other with a gap d2.

  Of the outer peripheral surface of the cooling belt 11, the surface facing the cooling belt 12 and between the upper roller 21 and the lower roller 31 (the surface corresponding to the section 111) is defined as an opposing surface 11A. Of the outer peripheral surface of the cooling belt 11, the surface from the lower end to the upper end of the cooling belt 11 and not including the facing surface 11 </ b> A (the surface corresponding to the section 112) is in contact with the molten cheese 51 and the sheet cheese 52. The non-contact surface 11B is not used. Of the outer peripheral surface of the cooling belt 12, a surface parallel to the facing surface 11A of the cooling belt 11 (a surface corresponding to the section 111) is defined as a facing surface 12A. A flat space formed between the facing surface 11A and the facing surface 11B is defined as a space S1.

  Of the outer peripheral surface of the cooling belt 12, a surface that continues from the lower end of the facing surface 12A and comes into contact with the upper roller 22 (a surface corresponding to the section 121) is defined as a conveyance surface 12B. Of the outer peripheral surface of the cooling belt 12, a surface located between the facing surface 12A and the conveying surface 12B is defined as a non-contact surface 12C. Of the outer peripheral surface of the cooling belt 13, the surface facing the cooling belt 12 and between the upper roller 23 and the lower roller 33 is referred to as a facing surface 13A. A space formed by the facing surface 13A and a surface parallel to the facing surface 13A in the transport surface 12B is defined as a space S2. A surface (surface corresponding to the section 133) extending from the upper end of the facing surface 13A to the point 132 where the sheet cheese 53 is peeled from the cooling belt 13 is defined as a conveyance surface 13B.

  The release agent spraying device 41 is disposed at a position where the release agent can be sprayed onto the non-contact surface 11B. The release agent spraying device 42 is disposed at a position where the release agent can be sprayed onto the conveyance surface 13B of the cooling belt 13.

{Operation of Process Cheese Production Device 1}
Next, the operation of the process cheese production apparatus 1 will be described in detail. In manufacturing sheet cheese, the operator of the process cheese manufacturing apparatus 1 sets the thickness of the sheet cheese to be manufactured. Specifically, the thickness of the sheet cheese can be adjusted by setting the distance d1 between the cooling belt 11 and the cooling belt 12 and the distance d2 between the cooling belt 12 and the cooling belt 13.

(Supply of molten cheese 51)
As shown in FIG. 1, the molten cheese supply device 2 supplies molten cheese 51 to the space between the upper curved surface of the cooling belt 11 and the upper curved surface of the cooling belt 12. The molten cheese 51 is a cheese that is heated and melted by adding an additive such as a molten salt to one or more kinds of natural cheese such as cheddar cheese or gouda cheese.

(Cooling of molten cheese 51)
The molten cheese 51 supplied to the cheese forming apparatus 3 flows into the space S1. Since the upper roller 21 rotates in the left direction and the upper roller 22 rotates in the right direction, the facing surfaces 11A and 12A move downward. For this reason, the molten cheese 51 that has flowed into the space S1 moves downward together with the opposing surfaces 11A and 12A.

  Although not shown in FIG. 1, the cooling belts 11 and 12 are cooled when the cooling water flows along the inner peripheral surfaces of the cooling belts 11 and 12. Therefore, the molten cheese 51 that has flowed into the space S1 is cooled and solidified by the cooling belts 11 and 12 as it moves to the lower side of the space S1. The solidified molten cheese 51 moves out of the space S <b> 1 as the sheet cheese 52.

  The sheet cheese 52 is conveyed downstream while sticking to the conveyance surface 12B of the cooling belt 12. Since the sheet cheese 52 is not cooled to the storage temperature (5 to 10 ° C.) of the cheese, it has a relatively high adhesiveness. Therefore, the sheet cheese 52 does not fall from the cooling belt 12 when it moves below the lower roller 32 while sticking to the conveyance surface 12B.

  However, depending on the physical properties and emulsification status of the sheet cheese 52, the sheet cheese 52 may stick to the cooling belt 11 instead of the cooling belt 12. In this case, since the sheet cheese 52 is not conveyed downstream, the sheet cheese 52 needs to be peeled off from the cooling belt 11. The sheet cheese 52 peeled off from the cooling belt 11 is discarded. That is, when the sheet cheese 52 that has moved out of the space S1 sticks to the cooling belt 11, the production efficiency of the sheet cheese decreases.

  For this reason, the release agent spraying device 41 sprays the release agent on the non-contact surface 11A of the cooling belt 11 so that the sheet cheese 52 is not affected by the emulsification status and physical properties of the processed cheeses to be manufactured. It can be easily peeled from the cooling belt 11. As shown in FIG. 2, the release agent spraying device 41 sprays the release agent uniformly on the non-contact surface 11 </ b> B of the cooling belt 11. As a result, a release agent layer (hereinafter referred to as “slip layer”) having a uniform thickness is formed on the non-contact surface 11B.

  As the mold release agent, for example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, edible oil or fat, or lecithin can be used. Lecithin includes modified lecithin and fractionated lecithin. You may use combining each above-mentioned mold release agent. Preferably, the amount of the release agent sprayed on the non-contact surface 11B is 0.5 ml to 12 ml per square meter. When the spray amount of the release agent is too large, the release agent droplets flow on the non-contact surface 11B, so that a uniform slip layer cannot be formed on the outer peripheral surface of the cooling belt 11. On the other hand, when the spray amount of the release agent is too small, a slip layer cannot be formed on the entire outer peripheral surface of the cooling belt 11.

  FIG. 3 is an enlarged view of the region X shown in FIG. As shown in FIG. 3, the slip layer 61 exists between the sheet cheese 52 and the facing surface 11 </ b> A of the cooling belt 11. As described above, the slip layer 61 is a release agent layer formed by the release agent spraying device 41 spraying the release agent on the non-contact surface 11B.

  The non-contact surface 11 </ b> B sprayed with the release agent (the slip layer 61 is formed) becomes the facing surface 11 </ b> A by rotating and contacts the molten cheese 51. Since the slip layer 61 is interposed between the molten cheese 51 and the facing surface 11 </ b> A, the molten cheese 51 does not directly contact the cooling belt 11. A slip layer 61 is also interposed between the solidified molten cheese 51 (sheet cheese 52) and the facing surface 11A. For this reason, sticking to the cooling belt 11 is prevented when the sheet cheese 52 moves out of the space S1.

  When the sheet cheese 52 peels from the cooling belt 11, the slip layer 61 is transferred to the surface of the sheet cheese 52. FIG. 4 is a cross-sectional view of the sheet cheese 52 moved to the space S1. In the sheet cheese 52, the surface on the cooling belt 11 side is a surface 52A, and the surface on the cooling belt 12 side is a surface 52B. As shown in FIG. 4, it can be seen that the slip layer 61 is formed on the surface 52 </ b> A of the sheet cheese 52.

  On the other hand, since the release agent is not sprayed on the cooling belt 12, the sheet cheese 52 and the facing surface 12A of the cooling belt 12 are in direct contact with each other. As described above, the sheet cheese 52 has relatively high adhesiveness when moved out of the space S1. For this reason, when the sheet cheese 52 moves out of the space S <b> 1, the sheet cheese 52 is peeled off from the cooling belt 11 and is conveyed downstream while being in close contact with the cooling belt 12. That is, it is possible to prevent the sheet cheese 52 that has moved out of the space S <b> 1 from sticking to the cooling belt 11. The waste amount of the sheet cheese 52 can be reduced, and the sheet cheese 52 can be stably conveyed downstream.

(Cooling of sheet cheese 52)
The sheet cheese 52 is further cooled by the cooling belts 12 and 13. Specifically, the sheet cheese 52 is conveyed by the cooling belt 12 and moves into the space S2. Cooling water flows along the inner peripheral surfaces of the cooling belts 12 and 13. For this reason, the sheet cheese 52 moved into the space S <b> 2 is further cooled while being sandwiched between the cooling belts 12 and 13. Specifically, the sheet cheese surface 52 </ b> B is in contact with the conveying surface 12 </ b> B of the cooling belt 12, and thus is cooled by the cooling belt 12. The surface 52A to which the slip layer 61 is transferred is cooled by the cooling belt 13.

  The sheet cheese 52 (hereinafter referred to as “sheet cheese 53”) that has moved out of the space S2 is further conveyed downstream by the cooling belt 13. However, as shown in FIG. 4, the slip layer 61 is interposed between the surface 52 </ b> A of the sheet cheese 53 and the cooling belt 13, whereas the surface 52 </ b> B directly contacts the cooling belt 12. doing. For this reason, the sheet cheese 53 is more easily peeled off from the cooling belt 13 than the cooling belt 12 when moved outside the space S2. When sheet cheese 53 sticks to cooling belt 12, the problem that sheet cheese 53 is not conveyed downstream occurs.

  In order to prevent the occurrence of this problem, the scraper 43 is installed in the vicinity of the non-contact surface 12 </ b> C of the cooling belt 12. The scraper 43 is a spatula-shaped device corresponding to the width of the cooling belt 12. Even if the sheet cheese 53 is stuck to the cooling belt 12, the sheet cheese 53 is peeled off from the cooling belt 12 by the scraper 43 entering between the sheet cheese 53 and the cooling belt 12.

  The sheet cheese 53 is conveyed downstream in a state where the surface 52A (surface on which the slip layer 61 is formed) is in contact with the cooling belt 13. That is, in the sheet cheese 53 on the transport surface 13B, the surface 52B is exposed. The release agent spraying device 42 sprays the release agent onto the surface 52 </ b> B of the sheet cheese 53.

  FIG. 5 is a cross-sectional view of the sheet cheese 53 after the release agent is sprayed on the surface 52B. By spraying the release agent on the surface 52B, a slip layer 62 is formed on the surface 52B. As a result, slip layers 61 and 62 are formed on the surfaces 52A and 52B of the sheet cheese 53.

  By forming the slip layers 61 and 62 on both surfaces of the sheet cheese 53, it is possible to provide a cheese that has good peelability and is easy to use compared to the case where the slip layer is formed only on one surface of the sheet cheese. it can. Here, the case where sliced cheese is manufactured from the sheet cheese 53 in which only the slip layer 61 is formed and the sliced cheese is packaged with a film is considered. Sliced cheese is cheese obtained by cutting sheet cheese into squares. The cross section of the sliced cheese is the same as that of the sheet cheese 53 shown in FIG. In this case, since the peelability between the surface 52B on which the slip layer is not formed and the film is not good, the cheese may be torn when the film is peeled from the sliced cheese.

  However, slip layers 61 and 62 are formed on both sides of the sheet cheese 53 (see FIG. 5). That is, the slip layers 61 and 62 exist between both surfaces of the sliced cheese and the film. For this reason, a film can be easily peeled from sliced cheese.

  Thus, by spraying a release agent on the non-contact surface 11B of the cooling belt 11, the amount of cheese discarded can be reduced, and a slip layer can be formed on one surface of the sheet cheese. Therefore, a slip layer can be easily formed on both surfaces of sheet cheese by spraying a mold release agent on the other surface of sheet cheese.

  Hereinafter, the Example and comparative example which manufactured sheet cheese using the process cheese manufacturing apparatus 1 are demonstrated.

{Example 1}
First, raw material cheese (cheddar cheese and gouda cheese) that is a raw material for process cheese is pulverized in advance. An emulsifier was added to the crushed raw material cheese, and the raw material cheese was kneaded for 20 minutes using a kneader. When the weight of the kneaded raw cheese is 100%, the composition ratio of the raw materials is 50.0% for high-ripening cheddar cheese (ripening period: December) and 40.0 for gouda cheese (ripening period: 5 months). %, Trisodium citrate 1.2%, disodium hydrogen phosphate 0.3%, and water 8.5%. The water composition ratio includes water derived from steam enclosed in a melting container when the raw cheese is melted.

  The kneaded raw cheese was melted by heating to 90 ° C. Thereafter, the molten cheese 51 was prepared by cooling the melted raw material cheese to 78 ° C.

  The operating conditions of the process cheese production apparatus 1 were set as follows. The intervals d1 and d2 (see FIG. 2) were set to 2 mm, respectively. The temperature of the upper roller 21 was set to 3 ° C., and the temperature of the upper roller 22 was set to 23 ° C. The upper roller 23 is not cooled. Moreover, the temperature of the outer peripheral surface of the cooling belts 11, 12, 13 was set to 2 ° C.

  After setting the operating conditions of the processed cheese manufacturing apparatus 1, the molten cheese 51 was supplied to the cheese forming apparatus 3 to manufacture the sheet cheese 53. As a release agent used in the release agent spraying apparatuses 41 and 42, a mixture of rapeseed oil (edible fat and oil) and rapeseed lecithin was used. The composition ratio (weight ratio) of the release agent used in the release agent spraying apparatus 41 is 95% for rapeseed oil and 5% for rapeseed lecithin. The composition ratio (weight ratio) of the release agent used in the release agent spraying device 42 is 42% for rapeseed oil and 58% for rapeseed lecithin. The amount of the release agent sprayed onto the non-contact surface 11B by the release agent spraying device 41 was set to 3.0 ml per square meter. The amount of the release agent sprayed onto the sheet cheese 53 by the release agent spraying device 42 was set to 2.0 ml per square meter.

  As a result, it is confirmed that the sheet cheese 52 (the molten cheese 51 solidified by the cooling belts 11 and 12) is stably conveyed downstream by the cooling belt 12 after moving out of the space S1 (see FIG. 2). did it. That is, the sheet cheese 52 did not stick to the cooling belt 11 and was further cooled by being sandwiched between the cooling belts 12 and 13. The ratio of the sheet cheese cooled by the cooling belts 12 and 13 with respect to the molten cheese 51 was 100%.

  In addition, sheet cheese was manufactured by setting the distances d1 and d2 to 4 mm, 8 mm, and 10 mm. As a result, the sheet cheese that moved out of the space S1 was stably conveyed downstream without sticking to the cooling belt 11, as in the present example.

  Moreover, sheet cheese was manufactured by making the quantity of the mold release agent which the mold release agent spraying apparatus 41 sprays into 8.5 ml per square meter. As a result, the sheet cheese that moved out of the space S1 was stably conveyed downstream without sticking to the cooling belt 11, as in the present example.

{Comparative example}
In the same procedure as in Example 1, a molten cheese 51 was prepared. Sheet cheese was manufactured using the process cheese manufacturing apparatus 1. However, the mold release agent was not sprayed on the cooling belt 11 using the mold release agent spraying device 41. The operating conditions of the process cheese production apparatus 1 are the same as those in Example 1, except that the release agent spraying apparatus 41 is not used.

  As a result, the majority of the sheet cheese 52 remained attached to the cooling belt 11 after moving out of the space S1. The ratio of the sheet cheese cooled by the cooling belts 12 and 13 with respect to the molten cheese 51 was 22%. From Example 1 and the comparative example, it was confirmed that the sheet cheese 52 can be stably conveyed in the downstream direction by spraying the release agent onto the cooling belt 11.

  In addition, in the said embodiment, the example which further cools the sheet cheese 52 shape | molded with the cooling belts 11 and 12 with the cooling belts 12 and 13 was demonstrated. However, the sheet cheese 52 may not be further cooled. In this case, instead of the cooling belt 13, a conveyance belt that conveys the sheet cheese 52 with the surface 52B exposed may be used. Thereby, a mold release agent can be sprayed on the surface 52B.

  In the said embodiment, the process cheese manufacturing apparatus 1 demonstrated the example which sprays a mold release agent on the cooling belt 11 and the sheet cheese 53. FIG. However, the process cheese manufacturing apparatus 1 may form the slip layers 61 and 62 on the cooling belt 11 and the sheet cheese 53 by applying a release agent to the cooling belt 11 and the sheet cheese 53. That is, the process cheese manufacturing apparatus 1 may form a slip layer having a uniform thickness on the cooling belt 11 and the sheet cheese 53.

  Although the invention has been described with reference to the embodiments shown in the accompanying drawings, the invention is not intended to be limited by the description of the detailed description, except as specifically stated, but not to the extent described in the claims. Is intended to be widely configured.

Claims (3)

Process cheese production equipment,
A supply unit for supplying molten cheese;
A molding part for molding sheet-shaped sheet cheese from the molten cheese;
With
The molded part is
An endless first cooling belt and a second cooling belt that form a space into which the molten cheese flows by being arranged in parallel with each other, and shape the molten cheese that has flowed into the space into the sheet cheese,
A first slip layer forming part for forming a slip layer on the first cooling belt;
Including
The outer peripheral surface of the first cooling belt is
A first opposing surface that opposes the second cooling belt and cools the molten cheese that has flowed into the space;
A non-contact surface that does not face the second cooling belt;
Including
The outer peripheral surface of the second cooling belt is
A second opposing surface that opposes the first opposing surface and cools the molten cheese flowing into the space;
A conveying surface that conveys the sheet cheese that has been moved out of the space downstream from the downstream end of the second facing surface; and
Including
The first slip layer forming unit is a process cheese manufacturing apparatus that forms a slip layer on the non-contact surface. In the processed cheese production apparatus according to claim 1,
The first slip layer forming unit is a process cheese production apparatus, which is an apparatus for spraying a release agent onto the non-contact surface. In the processed cheese production apparatus according to claim 1 or 2,
In the sheet cheese, the surface that contacts the second cooling belt is the first surface,
The molded part is
A transport belt that transports the sheet cheese transported by the transport surface further downstream while exposing the first surface;
A second slip layer forming part for forming a slip layer on the first surface;
Only including,
The molded part is
A cheese peeling portion for peeling the sheet cheese from the second cooling belt;
Process cheese manufacturing equipment including .

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