JPH04187047A - Slice type cream cheese, its package and production - Google Patents

Abstract

PURPOSE:To obtain the subject readily handleable cheese, utilizing flavor of raw material cheese and excellent in shape retaining properties by adding a shape retaining agent to a cream cheese, thermally mixing both, forming the resultant mixture into slices, bringing the surfaces thereof into contact with a packaging material, hermetically sealing the slices therein, cooling and then packaging the slices. CONSTITUTION:The objective cheese is obtained by adding a shape retaining agent to a cream cheese, thermally mixing both, then forming the resultant mixture into slices and then cutting the slices, or cutting the slices while or after forming, subsequently bringing at least one surface of the slices into contact with a packaging material, hermetically sealing the slices, cooling the hermetically sealed slices and then carrying out preservable packaging of the aforementioned package.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to sliced cream cheese, packaged sliced cream cheese, and a method for producing the same.

[Conventional technology]

Natural cheeses other than cream cheese and semi-hard or hard cheeses other than lily cheese are melted and emulsified, then molded into flakes, or cooled after emulsification to make so-called professional cheese. Sliced processed cheese that is cut into flakes and packaged is known. However, natural cream cheese is simply too soft as it is, and it has not yet been possible to form it into flakes or cut it into sliced cream cheese as a practical technology.

[Problem to be Solved by the Invention] An object of the present invention is to provide a sliced cream cheese, a packaged product thereof, and a method for producing the same. [Means for Solving the Problem] Cream cheese is Gouda cheese. Unlike semi-hard or hard cheeses such as cheddar cheese and cheddar cheese, it has a soft and base texture due to its high moisture and milk fat content.

For this reason, it is not possible to cut or shape the cheese into thin pieces, and even if it were possible to do so, it would be too soft to peel cleanly when held in the hand, or the cheese would break, resulting in poor product suitability. could not be equipped.

However, due to its unique flavor, cream cheese can be eaten as is with bread or salad without any heating, and is also in great demand as a cooking ingredient, so there is a strong demand for slice-type packages that can be used easily. Futa.

Therefore, the inventors of the present invention considered the use of substances that are normally known as stabilizers, gums, and substances that have a thickening effect as shape retention agents, and as a result of various research, they found that it is possible to use these shape retention agents. The present invention was completed by discovering that the problem can be solved by the following.

In the present invention, first, a preservative is added to cream cheese used as a raw material. The cream cheese used in the present invention can include not only natural cream cheese but also processed cream cheese containing molten salt and an emulsifier, and these may be used as a mixture, or any one of them may be used alone. The preservative added to cream cheese is preferably seratin, and it is even better if locust bean gum and carrageenan are added to it, but guar gum, xanthan gum, curdlan, chitosan, pectin, and alginate may also be added alone; Shape preservatives may be used in combination.

Stiff shape preservatives are used to give cream cheese shape retention properties. Gelatin is the most effective for shape retention. Also, a combination of locust beam gum and carrageenan may be used, and preferable effects can also be obtained by combining these three types of shape preservation agents.

Although an effect can be obtained even if the amount of the shape preservative added is at least 0.1% by weight, it is preferably added in an amount of 0.3% by weight or more. Desirable forms of the excipient to be added include gelatin alone or a combination of locust bean gum and carrageenan.

These three types of shape preservatives may be combined. These 2
It is preferable to add them at a ratio of =1 to 8=1, and the total amount added is 0.5% by weight or more. When adding any shape preservative, there is no upper limit to the amount added in terms of shape retention, but it is usually sufficient to add as much as 1.5% by weight based on the cream cheese raw material. The amount added is adjusted as appropriate depending on the type and degree of purification of the preservative used.

In any case, these shape-retaining agents provide shape-retaining properties to cream cheese and exhibit the effect of shape-retaining properties. Other purposes include water retention and prevention of fat separation.

Furthermore, in order to prevent fat separation and improve tissue homogeneity and smoothness, we use sodium citrate, molten salts such as phosphates, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol esters, etc. It is permissible to add so-called emulsifiers. The amount of molten salt and emulsifier added is 0 to the cheese raw material.
．． It is 2 to 1.5% by weight. Further, a small amount of seasoning such as salt, flavoring agent, or coloring agent may be added. Furthermore, to increase shape retention, edible oils and fats derived from animals and plants with high melting points, such as hydrogenated coconut oil, hydrogenated palm kernel oil, and high melting point milk fat, are added to
You may add about 20%. Furthermore, according to the present invention, animal meat such as ham, sausage, fish meat, pimento, edible vegetables such as celery, nuts, and apples, or their processed products may be added into small pieces, or seeds. This does not impede implementation. Among the above-mentioned shape preservatives, gelatin, locust bean gum, gelatin, guar gum, xanthan gum, etc. may be added in the desired amount to the finished product during the cream cheese manufacturing process. Seasonings, colorants, flavors, and edible fats and oils may also be added in advance during the cream cheese manufacturing process.

In addition, products can be obtained even if some semi-hard or hard materials such as Gouda cheese, Cheetar cheese, and Edam cheese are used in place of shape preservatives in an amount of about 5% by weight or more, but products obtained in this way are not creamy. It's no longer cheese.

Generally speaking, the procedure for carrying out the present invention is to weigh these raw materials and adjust them to a predetermined mixing ratio. Then about 15
Mix for at least 1 minute to thoroughly disperse each ingredient. Emulsification is performed while heating at about 10 degrees Celsius until the temperature reaches about 82 degrees Celsius.

Emulsification is carried out while stirring, and the equipment used for emulsification is a kettle, Stefan emulsifying pot, or thermo cylinder. Then, it is sent to a molding and filling machine using a pressure pump. When forming into a flake, the film is filled while being formed into a flake and sealed. Of course, it is not necessary to carry out the means for forming cream cheese into slices and the means for packaging at the same time, but it is only practical and convenient, and according to the technology disclosed in the present invention, after forming cream cheese into slices, It is possible to package it.

There is no limit to the weight per slice, but usually 10 to 2
Adjust the weight to an arbitrary weight of around 0g. Packaged sliced cream cheese with a constant amount is cooled to around 5°C. Cooling can be done by air cooling or water cooling, but water cooling has better cooling efficiency. After cooling, cut the packaged cream cheese into slices one by one.

Also, how to cut sliced cream cheese,
The cream cheese mixture before molding is sent to a filling machine using a pressure pump, and is filled into round or square containers depending on the shape of the intended sliced cream cheese. The amount to be filled is also
It may be set according to the shape of the intended sliced cream cheese and the weight per slice or minimum packaging unit. The resulting filled cheese is sealed and cooled to around 5°C.

Block cheese is made in this way, and when the temperature of the block cheese reaches around 5°C, it is cut into desired thickness, size, and shape. For example, in order to obtain the same shape as a thin flake, it is cut to a thickness of 1 to 2 m/Il. For cutting, use thin piano wire or a cutter. The cream cheese sliced in this way is wrapped one by one, or wrapped in bundles with waterproof paper or plastic film sandwiched between them. The sliced cream cheese obtained in this way, whether formed into flakes or cut, is usually packaged for preservation. Preservative packaging may be carried out one by one, or a plurality of tubes may be packaged together. There is no limit to the number of sheets, but it is usually about 5 to 30 sheets.

Here, the packaging material that comes into direct contact with the sliced cream cheese may be a plastic film that can be used directly for food, but preservative packaging is used to keep gas and moisture out of the package. Therefore, packaging materials for this purpose include metal foil composite plastic films such as aluminum, and metal vapor-deposited composite plastic films.The plastics include polyethylene terephthalate, nylon, polycarbonate, polypropylene, etc., and the adhesive layer is polyethylene, ionomer, polypropylene resin. In addition to metals, polyvinylidene chloride, saponified ethylene-vinyl acetate copolymer, etc. are used as the barrier material. Moreover, canned food, bottled food, etc. may be used as other packaging formats.

Using the above-mentioned packaging materials, products can be stored for a long period of time, from 3 months to 1 year or more, by vacuum packaging, gas exchange packaging, deoxidizing material packaging, etc.

Specifically, gases that are harmless to food, such as nitrogen and carbon dioxide, are used singly or in combination as gas replacement agents. Oxygen scavengers include substances that absorb oxygen, such as compounds such as potassium, sodium, and calcium, which generate hydrogen within the package and combine with oxygen within the package to create water, as well as sulfites, bisulfites, Reducing substances such as thiosulfate, pyrogallol, ascorbic acid, iron powder, zinc powder, etc. are used.

Preservative packaging is used when the period until consumption is long, and if the product is stored at around 5°C after production and consumed within about a week, preservative packaging is not particularly necessary.

The sliced cream cheese obtained in this way is
Cream cheese can be used one by one without sacrificing the original flavor of cream cheese, so there is no need to take the trouble of scooping it out, and it can be used extremely easily and conveniently as an ingredient in sandwich foods or in various dishes, so it has extremely high utility value.

Although the embodiments of the present invention have been described in detail above, the sliced cream cheese obtained in this way has unique ingredients because it can be sliced and packaged without any particular difficulty even though it is cream cheese. For example, water content: 45-56% Fat percentage (in solid matter): 60-80% Shape preservative content: 0.1-6.0%, but the above also includes cases with a small possibility. However, from a practical point of view, a narrower range that further clarifies its characteristics would be as follows.

Moisture content: 49-54% Fat percentage (in solid matter): 66-72% Shape preservative content: 0.4-4.0% Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Domestic cream cheese 65.84 kg, Australian cream cheese 128 kg. Okg, gelatin (Nitta Gelatin AP-150) 2.8kg, locust bean gum (E410 manufactured by INDAL in Switzerland) 0.98
kg, carrageenan (Takaragen B-20) 0
．． 24 kg, salt 1.56 kg, sodium citrate 0
．． 58 kg was mixed in a screw premixer for 15 minutes, and then placed in a continuous emulsification pot and emulsified while heating until the temperature reached 82° C. in about 10 minutes. Next, it is pumped with a Talebako pump, passed through a balance collar, and sent to a filling, forming and packaging machine, where it is filled into a 15 μm polyethylene terephthalate film and formed into a strip, each sheet having a thickness of 1.5 μm.
It was molded into a rectangular flat flake with a size of 5 m/m and a weight of 15 g, and cooled with cold water to a temperature of about 5°C. After cutting the resulting sliced cream cheese one by one, I stacked each of the 10 slices into 10 packages, and wrapped them in polyvinylidene coated nylon 15μ/polyethylene 5.
Gas exchange packaging was performed using a 0μ film with a mixed gas of 50% nitrogen and 50% carbon dioxide.

This was stored overnight at around 5°C, 15°C, and 25°C to obtain sliced cream cheese. When I opened the package, peeled it off, and tried eating it, I found that it peeled cleanly from the film when stored at any temperature, was easy to hold in the hand, had a good cream cheese flavor, and was good even when sandwiched between bread. Could easily be made into a sandwich.

The characteristic component contents of the sliced cream cheese packaged in this example were as follows.

Moisture content 53% Fat percentage (in solid matter) 68% Shape preservative content 1.8% Example 2 Raw cream with milk fat content adjusted to 13% by weight was heated at 75°C
sterilized for 15 seconds. Then a homogeneous pressure of 140 k at 63°C
g/cm2 and cooled to 22°C. 1 for this
0.0000 wt% lactic acid bacteria starter and rennet
5% by weight was added and left to stand for 15 hours to adjust the pH to 4.7.

Next, the mixture was heated to 52° C. and whey was removed. Thereafter, the mixture was compressed in a refrigerator at 5° C. overnight, and 1.5% by weight of salt, 1.6% by weight of commercially available gelatin and 0.4% by weight of commercially available guar gum were added as shape preservation agents, and homogenized using a colloid mill.

Next, after sterilizing at 75℃, fill it into a container and refrigerate it (around 5℃).
Then, I got the raw cream cheese.

Add 100 kg of this raw cream cheese to an emulsifying pot for about 100 kg.
The mixture was emulsified at 82° C. for a minute to obtain a cheese for molding and processing, and the subsequent steps including adding a preservative were carried out in the same manner as in Example 1 to obtain packaged sliced cream cheese.

When this cheese was opened, it was found that it peeled well and was easy to eat even when held in the hand, and the handling properties were no different than the conventional sliced processed cheese made from gouda cheese and cheddar cheese. The shape retention (shape retention) was also good.

The characteristic component contents for this example were as follows.

Moisture content: 50% Fat percentage (in solid matter): 67% Shape preservative content: 2-0% [Effects of the Invention] According to the present invention, it is possible to use other products such as cream cheese that could not be made into slices in the past. Similar to sliced processed cheese made from semi-hard or hard cheese, you can obtain sliced cream cheese that takes advantage of the flavor of the raw cheese, so it can be easily used as a sandwich ingredient for panya sweets or as an ingredient for various dishes. Even as it is, it is extremely useful because it retains its shape well and can be handled like other sliced cheeses.

Claims (6)

[Claims] (1) Sliced cream cheese containing at least one shape preservative. (2) The shape preservative is locust bean gum, carrageenan,
Gelatin, guar gum, xanthan gum, curdlan,
The sliced cream cheese according to claim (1), which is selected from chitosan, pectin, and alginate. (3) At least one shape preservative is added to cream cheese, heated and mixed, formed into thin pieces, or at the same time, at least one side of the thin pieces is brought into contact with a packaging material and then sealed. Packaged sliced cream cheese. (4) The shape preservative is locust bean gum, carrageenan,
Gelatin, guar gum, xanthan gum, curdlan,
The packaged sliced cream cheese according to claim 3, which is selected from chitosan, pectin, and alginate. (5) Add at least one shape-preserving agent to cream cheese, heat and mix, then shape into thin pieces, or after or while forming, or further cut after forming, and then contact at least one side of the thin pieces with packaging material. 1. A method for producing packaged sliced cream cheese, characterized in that the packaged product is preservative-packaged after being sealed and cooled. (6) The method for producing packaged sliced cream cheese according to claim (7), wherein the preservative packaging is any one of vacuum packaging, gas displacement packaging, and oxygen absorber packaging.