JP3488023B2 - Granular cheese and method for producing the same - Google Patents
Granular cheese and method for producing the sameInfo
- Publication number
- JP3488023B2 JP3488023B2 JP22449896A JP22449896A JP3488023B2 JP 3488023 B2 JP3488023 B2 JP 3488023B2 JP 22449896 A JP22449896 A JP 22449896A JP 22449896 A JP22449896 A JP 22449896A JP 3488023 B2 JP3488023 B2 JP 3488023B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- cheese curd
- curd
- granular
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- Dairy Products (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、粒状チーズ及びそ
の製造方法に関する。本発明は、特に、製造工程中や熟
成、保存中にチーズ同士が結着することなく、しかも加
熱溶融時に優れた糸引き性を有する粒状チーズ及びその
製造方法に関する。TECHNICAL FIELD The present invention relates to a granular cheese and a method for producing the same. The present invention particularly relates to granular cheese which does not bind to each other during the production process, during ripening and storage, and has excellent stringiness when heated and melted, and a method for producing the same.
【０００２】[0002]
【従来の技術】近年、食生活の欧風化に伴い、ナチュラ
ルチーズの需要が伸びている。ナチュラルチーズはその
まま食したり、グラタン、ドリア、ピザのトッピング材
として、またはスパゲッティーのソースやドレッシング
の材料として調理に用いたり、その利用範囲は幅広い。
このように、ナチュラルチーズをグラタンやピザ等に利
用する場合には、ブロック状のナチュラルチーズを適当
な形状、大きさに切断しなければならないが、そのよう
な手間を省くために、様々な形態のシュレッドチーズが
市販されており、使用目的に合ったものを入手すること
ができる。シュレッドチーズの形態は、その使用目的に
よって若干異なるものの、一般には薄く細長い切片状で
ある。シュレッドチーズは、ブロック状の熟成チーズを
大まかな直方体に切り分け、シュレッダーに投入、細断
することにより得られるが、チーズを細断する際、シュ
レッダーにチーズがくっついたり、自動計量の後、容器
に充填する際にチーズ片同士が結着したり、ブロッキン
グ（チーズ同士が結着し、ブロック状の塊になること）
するため、機械適性が悪い。また、熟成、保存中にチー
ズ同士が互いに結着するため、調理等において使用する
際に、手でほぐさなくてはならない等の問題があった。
このようなチーズ同士の結着を防止するために、チーズ
切片表面に乾いた食物繊維を散布するといったことも行
われている。2. Description of the Related Art In recent years, the demand for natural cheese has been increasing with the European diet. Natural cheese can be eaten as it is, used as a topping material for gratin, doria, pizza, or as a material for spaghetti sauce or dressing, and has a wide range of applications.
Thus, when using natural cheese in gratin, pizza, etc., it is necessary to cut the block-shaped natural cheese into an appropriate shape and size, but in order to save such trouble, various forms are used. Shredded cheese is commercially available and can be obtained according to the purpose of use. Although the form of shredded cheese is slightly different depending on the purpose for which it is used, it is generally in the form of thin and long slices. Shredded cheese is obtained by cutting block-aged aged cheese into rough rectangular parallelepipeds, putting them in a shredder, and chopping them. Cheese pieces may bind to each other when filling, or blocking (cheese may bind to each other to form a block-like mass)
Therefore, the machine suitability is poor. In addition, since the cheeses are bound to each other during aging and storage, there is a problem that they must be loosened by hand when they are used in cooking or the like.
In order to prevent such binding between cheeses, it is also practiced to spray dry dietary fiber on the surface of cheese slices.
【０００３】一方、シュレッドチーズは、グラタンやピ
ザ等のトッピング材として加熱調理食品に多く用いられ
ることから、加熱溶融時の「糸引き性」が重要な物理的
特性とされている。チーズの糸引き性を向上させる技術
としては、カードの加温温度を通常の加温温度よりも高
い温度とすることにより、糸引き性の良好なチーズを製
造し得ることが記載されている（特公平６−８７７３６
号）。しかし、前記公報に記載された発明により得られ
るチーズは、糸引き性の点では優れているものの、チー
ズの結着性の点では好ましいものではなかった。On the other hand, shredded cheese is often used as a topping material for gratin, pizza and the like in cooked foods, so that "stringiness" during heating and melting is regarded as an important physical property. As a technique for improving the stringiness of cheese, it is described that by setting the heating temperature of the curd to a temperature higher than the normal heating temperature, it is possible to produce cheese with good stringing properties ( Japanese Patent Examination 6-87736
issue). However, although the cheese obtained by the invention described in the above publication is excellent in stringiness, it is not preferable in terms of binding property of cheese.
【０００４】[0004]
【発明が解決しようとする課題】このような現状におい
て、シュレッドチーズには、第一に、製造工程中や熟成
・保存中にチーズ同士が結着しないこと、第二に、加熱
溶融時に良好な糸引き性を有することが重要な要素とし
て求められるが、そのようなシュレッドチーズは未だ開
発されていない。従って、本発明は、製造工程中や熟
成、保存中にチーズ同士が結着せず、しかも糸引き性に
優れた粒状チーズ及びその製造方法を提供することを課
題とする。Under these circumstances, shredded cheese has firstly that cheeses do not bind to each other during the manufacturing process or during ripening and storage, and secondly, that the cheese has good melting properties during heating and melting. Although it is required to have stringiness as an important factor, such a shredded cheese has not been developed yet. Therefore, it is an object of the present invention to provide a granular cheese that does not bind to each other during the production process, ripening, and storage, and that has excellent stringiness, and a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、鋭意検討
を重ねた結果、チーズカードの加温処理を、通常の加温
温度より高い温度で行い、さらに、得られたチーズカー
ドを一旦凍結させ、次いで解凍した後、穏やかに混練機
等で攪拌し、熟成させることにより、上記の課題を解決
した粒状チーズ及びその製造方法を提供することができ
ることを見出し、本発明を完成させた。即ち、本発明の
粒状チーズの製造方法は、第一に、カードの加温処理温
度を通常よりも高く、４０℃以上６０℃未満とするこ
と、第二に、調製されたチーズカードを凍結及び解凍処
理することを特徴としており、この２つの工程により、
製造中や熟成、保存中にチーズ同士の結着がなく、優れ
た糸引き性を有する粒状チーズを得ることができる。Means for Solving the Problems As a result of intensive studies, the inventors of the present invention conducted heating treatment of cheese curd at a temperature higher than a normal heating temperature, and further obtained cheese curd The present invention was completed based on the finding that a granular cheese and a method for producing the same can be provided by freezing, then thawing, and then gently stirring with a kneading machine or the like for aging to provide the granular cheese and the method for producing the same. That is, the method for producing a granular cheese of the present invention, first, the heating temperature of the curd is higher than usual, 40 ° C or higher and lower than 60 ° C, and secondly, the prepared cheese curd is frozen and It is characterized by thawing, and by these two steps,
It is possible to obtain a granular cheese having excellent stringiness without binding between cheeses during production, aging and storage.
【０００６】即ち、本発明は、乳に乳酸菌及び凝乳酵素
を添加し、チーズカードを生成させた後、得られたチー
ズカードを加温し、次いで、凍結、解凍した後、攪拌し
てチーズカード粒を得、次いで、得られたチーズカード
粒を熟成させることを特徴とする粒状チーズの製造方法
である。本発明はまた、チーズカードの加温温度が、４
０℃以上６０℃未満である前記粒状チーズの製造方法で
ある。本発明はまた、乳に乳酸菌及び凝乳酵素を添加
し、チーズカードを生成させた後、得られたチーズカー
ドを４０℃以上６０℃未満に加温し、次いで、凍結、解
凍した後、攪拌してチーズカード粒を得、次いで、得ら
れたチーズカード粒を熟成させることにより得られる粒
状チーズである。That is, according to the present invention, lactic acid bacteria and milk-clotting enzyme are added to milk to form cheese curd, the obtained cheese curd is heated, then frozen and thawed, and then stirred to produce cheese. A method for producing a granular cheese, which comprises obtaining curd grains and then aging the obtained cheese curd grains. The present invention also has a cheese curd heating temperature of 4
It is a manufacturing method of the above-mentioned granular cheese which is 0 ° C or more and less than 60 ° C. The present invention also comprises adding lactic acid bacteria and milk-clotting enzyme to milk to produce cheese curd, heating the obtained cheese curd to 40 ° C. or higher and lower than 60 ° C., then freezing and thawing, and then stirring. To obtain cheese curd granules and then to age the obtained cheese curd granules to obtain granular cheese.
【０００７】以下、本発明におけるチーズカードの加温
温度及び凍結解凍処理が、どのような作用によって、チ
ーズの結着を防止し、糸引き性を向上するかについて説
明する。即ち、本発明において、チーズカードの加温処
理温度を通常の加温処理温度より高く、４０℃以上６０
℃未満とすることによって、チーズカードのシネリシス
（凝縮）が促進され、チーズカード中のカルシウムを介
したカゼインタンパク質の網目状構造がより強固なもの
となる。さらに、添加した乳酸菌及び凝乳酵素のタンパ
ク質分解活性が低下するため、カゼインタンパク質の網
目状構造の主要構成体であるαｓ−カゼインの熟成中の
分解が遅延し、その結果、チーズカード中に、αｓ−カ
ゼインが多く残存し、チーズカードは強固な網目状構造
を有し、硬くガム状の物性を呈するようになる。さら
に、風味の点でも、チーズカードを４０℃以上６０℃未
満で加温することによって、チーズカード中のプラスミ
ノーゲンのプラスミンへの変換が促進され、β−カゼイ
ンの分解が促進されるため、チーズの熟成が進み、風味
も良好になる。The action of the heating temperature of the cheese curd and the freeze-thawing process according to the present invention to prevent the binding of cheese and improve the stringiness will be described below. That is, in the present invention, the heat treatment temperature of the cheese curd is higher than the normal heat treatment temperature and is 40 ° C. or higher and 60 ° C. or higher.
When the temperature is lower than 0 ° C, syneresis (condensation) of the cheese curd is promoted, and the network structure of the casein protein mediated by calcium in the cheese curd becomes stronger. Furthermore, since the proteolytic activity of the added lactic acid bacteria and milk-clotting enzyme is reduced, the decomposition of αs-casein, which is the main constituent of the network structure of casein protein, during aging is delayed, and as a result, in the cheese curd, A large amount of αs-casein remains, and the cheese curd has a strong network structure and exhibits hard and gum-like physical properties. Further, in terms of flavor, by heating the cheese curd at 40 ° C. or higher and lower than 60 ° C., conversion of plasminogen in the cheese curd to plasmin is promoted, and decomposition of β-casein is promoted. The cheese will mature and the flavor will be good.
【０００８】また、このように通常の加温処理温度より
も高い温度で加熱処理して得られたチーズカードは、凍
結及び解凍処理すると、チーズカード同士の結着が非常
に脆くなり、穏やかに攪拌するだけで粒状にほぐれるた
め、容易に粒状チーズを得ることができる。これに対し
て、通常の加温処理温度で調製したチーズカードは、熟
成のごく初期からαｓ−カゼインの分解が進み、タンパ
ク質の構造も密ではなく、均一な組織を形成するので、
凍結及び解凍処理を行っても、攪拌によりチーズカード
を粒状にほぐすことができない。このように、本発明は
これらの２つの工程を要件とすることにより、チーズ同
士の結着がなく、しかも糸引き性に優れた粒状チーズを
得ることができる。上記した特公平６−８７７３６号に
記載の発明のように、一方の工程のみを採用するだけで
は、チーズ同士の結着がなく、しかも糸引き性にも優れ
た粒状チーズを得ることはできない。When the cheese curd thus obtained by heating at a temperature higher than the normal heating temperature is frozen and thawed, the binding between the cheese curds becomes very brittle, and the cheese curd is gently heated. Granular cheese can be easily obtained because it is loosened into granules only by stirring. On the other hand, in the cheese curd prepared at a normal heating temperature, since the decomposition of αs-casein proceeds from the very beginning of ripening, the protein structure is not dense and forms a uniform tissue,
Even if the freeze and thaw processes are performed, the cheese curd cannot be loosened into particles by stirring. As described above, according to the present invention, by requiring these two steps, it is possible to obtain granular cheese which is free from binding of cheeses and is excellent in stringiness. As in the invention described in Japanese Patent Publication No. 6-87736, by adopting only one of the steps, it is not possible to obtain a granular cheese that does not bind to each other and has excellent stringiness.
【０００９】[0009]
【発明の実施の形態】以下、本発明について詳しく説明
する。本発明において、「粒状チーズ」とは、チーズの
一片が０.０１g〜１０g程度の重量を有し、一片の一辺
が０.１cm〜５cm程度の大きさを有するものをいい、形
状は特に限定されず、不定形のものであってよいが、例
えば、偏平な円形、球形、円柱形、立方体状、直方体
状、棒状等を挙げることができる。本発明の粒状チーズ
は、チーズ片同士の結着が著しく少なく、しかも糸引き
性が優れていることを特徴とする。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, the "granular cheese" means that one piece of cheese has a weight of about 0.01 g to 10 g and one side of the piece has a size of about 0.1 cm to 5 cm, and the shape is not particularly limited. However, it may have an irregular shape, and examples thereof include a flat circle, a sphere, a cylinder, a cube, a rectangular parallelepiped, and a rod. The granular cheese of the present invention is characterized in that binding of cheese pieces to each other is remarkably small and that the stringiness is excellent.
【００１０】本発明において原料となる「乳」として
は、チーズの製造に通常用いられる乳であればいずれの
乳を使用してもよく、例えば、全乳、脂肪調整乳、還元
乳、濃縮乳、バターミルク、クリームまたはこれらの混
合物を挙げることができる。また、本発明において「乳
酸菌」としては、チーズの製造に通常用いられる乳酸菌
であればいずれの乳酸菌を使用してもよく、例えば、ス
トレプトコッカス・ラクチス（Streptococcus lacti
s）、ストレプトコッカス・サーモフィラス（Streptoco
ccus thermophilus）、ストレプトコッカス・クレモリ
ス（Streptococcus cremoris）、ラクトバチルス・ブル
ガリカス（Lactobacillus bulgaricus）、ラクトバチル
ス・カゼイ（Lactobacillus casei）等を挙げることが
できる。さらに、本発明において「凝乳酵素」として
は、チーズの製造に通常用いられる凝乳酵素であればい
ずれの凝乳酵素を使用してもよく、レンネットの他、動
物例えば豚、微生物または植物から得られた代用レンネ
ット、仔牛または微生物由来の遺伝子組換品等を使用す
ることができる。As the "milk" used as a raw material in the present invention, any milk may be used as long as it is a milk usually used in the production of cheese. For example, whole milk, fat-adjusted milk, reduced milk, concentrated milk. Mention may be made of buttermilk, cream or mixtures thereof. Further, in the present invention, as the "lactic acid bacterium", any lactic acid bacterium may be used as long as it is a lactic acid bacterium usually used in the production of cheese, for example, Streptococcus lacti.
s), Streptococcus thermophilus (Streptoco
ccus thermophilus), Streptococcus cremoris, Lactobacillus bulgaricus, Lactobacillus casei, and the like. Further, in the present invention, as the "clotting enzyme", any clotting enzyme commonly used in the production of cheese may be used, and in addition to rennet, animals such as pigs, microorganisms or plants. The rennet substitute, the calf or the genetically modified product derived from a microorganism obtained from the above can be used.
【００１１】以下、本発明の粒状チーズの製造方法を、
好適例により説明する。本発明の製造方法においては、
最初に、常法に従い、乳の脂肪率を１〜４重量％程度に
調整した後、６３℃で３０分程度から７５℃で１５秒間
程度の条件で加熱殺菌し、その後、約３０℃に静置して
冷却する。次いで、乳に、乳酸菌を約０.０１〜０.０５
重量％と凝乳酵素を約０.００１〜０.０１重量％添加
し、２９〜３４℃の温度において、約３０分間で凝固さ
せ、チーズカードを得る。The method for producing granular cheese of the present invention will be described below.
A preferred example will be described. In the manufacturing method of the present invention,
First, according to a conventional method, the fat percentage of milk is adjusted to about 1 to 4% by weight, and then heat sterilization is performed at 63 ° C for about 30 minutes to 75 ° C for about 15 seconds. Place and cool. Then, add about 0.01-0.05 lactic acid bacteria to the milk.
About 0.001 to 0.01% by weight of milk-clotting enzyme is added and coagulated at a temperature of 29 to 34 ° C. for about 30 minutes to obtain a cheese curd.
【００１２】次いで、得られたチーズカードを、例え
ば、幅約１０〜４０mmの立方体になるようにカッティン
グし、穏やかな攪拌を加えて、チーズカードのシネリシ
ス（凝縮）を促進させる。チーズカードをカッティング
した際に生じたホエーの一部を排除し、さらに攪拌を続
けながら、チーズカードを４０℃以上６０℃未満まで加
温する。チーズカードの加温温度が４０℃未満では、チ
ーズカード同士が結着し、凍結解凍後に混練しても粒状
とはならず、６０℃以上では、チーズカード中にホエー
タンパク質が混入し、チーズカード中に水が取り込ま
れ、チーズカードの水分が高くなるため好ましくない。
チーズカード水分が約５５％以下に達した時点で、全て
のホエーを排除する。このようにして得られたチーズカ
ードに対して加塩を行う。加塩は、チーズカード中の食
塩含有量が１〜２重量％となるように食塩を添加するこ
とにより行う。添加する食塩は、固体のものでも水溶液
のものでもよい。尚、食塩を添加した後に、チーズカー
ドからさらにホエーが滲出するので、加塩後はチーズカ
ードを、約１０〜３０分、３５℃に保温したまま放置す
る。Next, the obtained cheese curd is cut into a cube having a width of, for example, about 10 to 40 mm and gently stirred to accelerate the syneresis (condensation) of the cheese curd. A part of the whey produced when the cheese curd is cut is eliminated, and the cheese curd is heated to 40 ° C. or higher and lower than 60 ° C. while continuing stirring. When the heating temperature of the cheese curd is less than 40 ° C, the cheese curds are bound to each other and do not become granular even when kneaded after freezing and thawing. At 60 ° C or higher, whey protein is mixed in the cheese curd, and the cheese curd It is not preferable because water is taken in and the water content of the cheese curd becomes high.
When the cheese curd moisture reaches about 55% or less, eliminate all whey. The cheese curd thus obtained is salted. Salting is performed by adding salt such that the salt content in the cheese curd is 1 to 2% by weight. The salt to be added may be solid or aqueous. Since whey is further exuded from the cheese curd after adding the salt, the cheese curd is left to stand at 35 ° C for about 10 to 30 minutes after salting.
【００１３】その後、チーズカードを成形機に充填し
て、圧搾する。圧搾は、チーズの製造において通常用い
られる加圧型、自重型または真空型のプレス機を用いて
行うことができる。このようにして得られる未熟成のチ
ーズカードの水分含量は、３６〜４３重量％となるが、
この範囲であれば、チーズカードの表面は硬く、サラッ
としており、好ましい。また、このようにして得られる
未熟成のチーズカードのpHは、５.２〜６.２となる。次
いで、このチーズカードを５℃程度まで冷却し、冷却後
直ちに、または１カ月以内に凍結処理を行う。凍結温度
は、−５℃以下であればよいが、−５℃〜−５０℃程度
であることが好ましく、特に、−５〜−３０℃が好まし
い。凍結の方法は、緩慢凍結でも急速凍結でもよい。凍
結温度が、−５℃より高いと、チーズが完全に凍結しな
いので好ましくない。チーズカードが凍結温度に達した
ら、０〜２０℃において緩慢に解凍処理を行う。解凍処
理を２０℃以上で行うと、オイルオフが生じるので好ま
しくない。Then, the cheese curd is filled in a molding machine and pressed. The squeezing can be performed by using a pressure type, self-weight type or vacuum type press normally used in cheese production. The moisture content of the unripe cheese curd thus obtained is 36 to 43% by weight,
Within this range, the surface of the cheese curd is hard and has a smooth surface, which is preferable. Further, the pH of the unripe cheese curd thus obtained is 5.2 to 6.2. Next, this cheese curd is cooled to about 5 ° C., and immediately after cooling, or within one month, freezing treatment is performed. The freezing temperature may be -5 ° C or lower, but is preferably about -5 ° C to -50 ° C, particularly preferably -5 to -30 ° C. The freezing method may be slow freezing or quick freezing. If the freezing temperature is higher than -5 ° C, the cheese is not completely frozen, which is not preferable. When the cheese curd reaches the freezing temperature, it is thawed slowly at 0 to 20 ° C. If the thawing treatment is carried out at 20 ° C. or higher, oil off will occur, which is not preferable.
【００１４】次いで、得られたブロック状の未熟成ナチ
ュラルチーズカードを混練機を用いて穏やかに攪拌する
ことによりほぐれて、容易にチーズカード粒を得ること
ができる。混練は、２軸異方向回転型ニーダー等の一般
に使用されている混練機を用いることができる。尚、こ
こで、穏やかな攪拌とは、スクリューの回転数が１０〜
１００rpm程度で、得られたチーズ粒が破壊されない程
度の混練である。ここで得られるチーズカード粒の形状
や大きさは、特に限定されず、不定形のものであってよ
いが、例えば、偏平でほぼ円形の形状とすることがで
き、直径５〜３０mm、厚さ３〜８mm程度の大きさとする
ことができる。これらの形状や大きさは、凝乳をカッテ
ィングする際のカードナイフの幅やカッティングの速度
により調節することができる。尚、こうして得られる未
熟成のチーズカード粒は、本発明の粒状チーズと同様、
互いに結着することがない。Then, the block-shaped unripened natural cheese curd thus obtained is loosened by gently stirring with a kneader to easily obtain cheese curd granules. For the kneading, a generally used kneader such as a biaxial counter-rotating kneader can be used. Here, the gentle stirring means that the rotation speed of the screw is 10 to 10.
The kneading is such that the obtained cheese grains are not destroyed at about 100 rpm. The shape and size of the cheese curd granules obtained here are not particularly limited and may be indefinite, but for example, can be made into a flat and substantially circular shape, a diameter of 5 to 30 mm, and a thickness. The size can be about 3 to 8 mm. These shapes and sizes can be adjusted by the width of the card knife and the speed of cutting when cutting the curd. Incidentally, the unripe cheese curd particles thus obtained, like the granular cheese of the present invention,
Never bind to each other.
【００１５】次いで、このようにして得られたチーズカ
ード粒を、ガスバリアー性のあるフィルムに充填した
後、窒素や炭酸ガス等の不活性ガスでガス置換包装す
る。ガスバリアー性のあるフィルムとしては、特に限定
されないが、アルム箔、アルミ蒸着フィルム、ポリ塩化
ビニリデン（ＰＶＤＣ）、エチレンビニルアルコール共
重合体（ＥＶＯＨ）、また、これらと、ポリエチレン
（ＰＥ）、ポリプロピレン（ＰＰ）、ポリエチレンテレ
フタレート（ＰＥＴ）、ナイロン（ＮＹ）、ポリカーボ
ネート（ＰＣ）、ポリ塩化ビニル（ＰＶＣ）及びポリス
チレン（ＰＳ）等とを積層した複合包装材を挙げること
ができる。これらの中でも、ポリ塩化ビニリデンコート
ナイロンフィルムは好ましい。Next, the cheese curd granules thus obtained are filled in a film having a gas barrier property, and then gas substitution packaging is carried out with an inert gas such as nitrogen or carbon dioxide. The film having a gas barrier property is not particularly limited, but includes alum foil, aluminum vapor deposition film, polyvinylidene chloride (PVDC), ethylene vinyl alcohol copolymer (EVOH), and these, and polyethylene (PE), polypropylene ( Examples thereof include a composite packaging material obtained by laminating PP), polyethylene terephthalate (PET), nylon (NY), polycarbonate (PC), polyvinyl chloride (PVC), polystyrene (PS) and the like. Among these, polyvinylidene chloride coated nylon film is preferable.
【００１６】次いで、この未熟成のチーズカード粒を熟
成させて、本発明の粒状チーズを得ることができる。熟
成は、５〜１５℃の温度で、１〜１２カ月間、通常のナ
チュラルチーズと同様の方法で行うことができる。以
上、本発明の製造方法を好適例により説明したが、ここ
で特に説明しなかったその他の工程、条件等は、通常の
ナチュラルチーズの製造方法における工程、条件等を採
用することができる。Next, the unripened cheese curd grains are aged to obtain the granular cheese of the present invention. Aging can be carried out at a temperature of 5 to 15 ° C. for 1 to 12 months in the same manner as for ordinary natural cheese. Although the production method of the present invention has been described above with reference to the preferred examples, the steps, conditions, etc. in the ordinary natural cheese production method can be adopted as the other steps, conditions, etc. not particularly explained here.
【００１７】このようにして得られる本発明の粒状チー
ズは、チーズ同士が互いに結着することなく、エアーに
よる自動搬送や、自動計量、自動包装の際にも優れた機
械適性を有し、糸引き性にも優れている。また、熟成や
保存を６カ月間のように長期間行っても、チーズ同士が
結着することにほとんどなく、糸引き性が劣化すること
もなく、保存性にも優れている（下記「試験例１」及び
「試験例２」参照）。さらに、本発明の粒状チーズは、
風味や、熱溶融性等の物理的特性に関しても、通常のナ
チュラルチーズと同等またはそれ以上である。The granular cheese of the present invention thus obtained has excellent mechanical suitability for automatic conveyance by air, automatic weighing and automatic packaging without binding of the cheeses to each other. It has excellent pullability. In addition, even if it is aged or stored for a long period of time such as 6 months, there is almost no binding between the cheeses, the stringiness does not deteriorate, and the shelf life is excellent (see “Test” below). See "Example 1" and "Test Example 2"). Furthermore, the granular cheese of the present invention,
The flavor and physical properties such as heat melting property are also equal to or higher than those of ordinary natural cheese.
【００１８】[0018]
【実施例】以下、実施例及び試験例を示し、本発明をさ
らに詳しく説明するが、本発明はこれらに限定されるも
のではない。EXAMPLES The present invention will be described in more detail below by showing Examples and Test Examples, but the present invention is not limited to these.
【００１９】実施例１
７５℃で１５秒間殺菌した脂肪調整乳（脂肪含有率３.
０重量％）１,５００kgを３０℃に加温し、乳酸菌スタ
ーター（CHR.HANSEN社製：BD-CH-Normal-01型）０.０２
重量％及びレンネット（CHR.HANSEN社製：70,000units/
g）０.００３重量％を添加して、穏やかに攪拌し、３０
℃で３０分間静置してチーズカードを得た。チーズカー
ドを刃幅１５mmのカードナイフでカッティングし、２０
分間穏やかに攪拌した後、生じたホエーの1/3を排除し
た。直ちに、チーズカードとホエーの混合物を均等に７
つの小バットに移した。チーズカードとホエーの各混合
物を、ホエー排除開始から１０分後に、最終到達温度が
それぞれ、３６℃、３８℃、４０℃、４５℃、５５℃、
５９℃及び６０℃となるように、２分毎に１℃の割合で
昇温するように調整しながら加温した。各温度水準を維
持しながら攪拌を続け、加温開始から９０分経過した時
点で、ホエーを全量排除し、食塩をチーズカードに対し
て、１.７重量％添加、混合した。その後、チーズカー
ドを直方形のモールドに移し、約０.３kg/cm2の圧力下
で２時間、プレス機を用いて圧搾し、最終的に約１５kg
のチーズカードを得た。各チーズカードをビニール製の
フィルムに入れ、真空包装し、１０℃で２日間静置保存
した。次いで、この未熟成のブロック状チーズカードを
−３０℃で凍結した後、１０℃で解凍し、２軸異方向回
転型ニーダーを用い、２０rpmで穏やかに混練し、ブロ
ックを破砕して、未熟成のチーズカード粒を得た。ここ
で、チーズカード粒のpH値及び水分値を測定し、その結
果を表１に示した。Example 1 Fat-modified milk sterilized at 75 ° C. for 15 seconds (fat content: 3.
0% by weight) 1,500 kg was heated to 30 ° C., and lactic acid bacteria starter (CHR.HANSEN: BD-CH-Normal-01 type) 0.02
Weight% and Rennet (CHR.HANSEN: 70,000units /
g) Add 0.003% by weight and stir gently, 30
It left still at 30 degreeC for 30 minutes, and the cheese curd was obtained. Cut the cheese curd with a card knife with a blade width of 15 mm, and
After gently stirring for 1 minute, 1/3 of the resulting whey was eliminated. Immediately add 7 parts of the mixture of cheese curd and whey.
Moved to one small bat. Each mixture of cheese curd and whey had a final reached temperature of 36 ° C., 38 ° C., 40 ° C., 45 ° C., 55 ° C., 10 minutes after the start of whey exclusion.
The temperature was raised while adjusting the temperature to 59 ° C. and 60 ° C. at a rate of 1 ° C. every 2 minutes. Stirring was continued while maintaining each temperature level, and when 90 minutes had elapsed from the start of heating, the total amount of whey was eliminated, and 1.7% by weight of salt was added to and mixed with the cheese curd. After that, the cheese curd is transferred to a rectangular mold and squeezed with a press machine under a pressure of about 0.3 kg / cm 2 for 2 hours, and finally about 15 kg.
Got the cheese curd. Each cheese curd was placed in a vinyl film, vacuum-packed, and stored at 10 ° C. for 2 days by static storage. Then, this unripened block-shaped cheese curd was frozen at -30 ° C, then thawed at 10 ° C, gently kneaded at 20 rpm using a biaxial counter-rotating kneader, crushed the block, and unripened Got cheese curd grain. Here, the pH value and moisture value of the cheese curd grains were measured, and the results are shown in Table 1.
【００２０】さらに、この未熟成のチーズカード粒を、
ガスバリアー性のあるポリ塩化ビニリデンコートナイロ
ンフィルム製のフィルムに充填した後、窒素と炭酸ガス
を１：１の比でガス置換し、熟成させて粒状チーズを得
た。包装直後、熟成１カ月目、２カ月目、３カ月目及び
６カ月目の粒状チーズの形状を観察した。結果を表２に
示す。尚、この粒状チーズは、約１cm〜約３cmの大きさ
を有していた。Furthermore, the unripened cheese curd grains are
After filling a film made of polyvinylidene chloride-coated nylon film having a gas barrier property, nitrogen and carbon dioxide gas were gas-substituted at a ratio of 1: 1 and aged to obtain granular cheese. Immediately after packaging, the shape of granular cheese was observed at 1st month, 2nd month, 3rd month and 6th month of aging. The results are shown in Table 2. The granular cheese had a size of about 1 cm to about 3 cm.
【００２１】比較例１
凍結解凍処理をしないこと以外は、実施例１と同様の方
法によりチーズカードを得たが、ニーダーを用いて混練
しても、チーズ同士が結着し、粒状チーズを得ることが
できなかった。尚、実施例１と同様の観察を行なった。
結果を表２に示す。Comparative Example 1 A cheese curd was obtained in the same manner as in Example 1 except that the freeze-thawing treatment was not carried out. However, even if kneading was carried out using a kneader, the cheeses were bound together and granular cheese was obtained. I couldn't. The same observation as in Example 1 was performed.
The results are shown in Table 2.
【００２２】[0022]
【表１】 加温温度とｐＨ、水分（％）との関係 −−−−−−−−−−−−−−−−−−−−−−−−−− 加温温度（℃） ｐＨ 水分（％） −−−−−−−−−−−−−−−−−−−−−−−−−− ３６ ５.４ ４３.４ ３８ ５.４ ４１.７ ４０ ５.４ ３９.１ ４５ ５.５ ３８.８ ５５ ５.８ ４２.５ ５９ ６.０ ４２.７ ６０ ６.２ ４４.０ −−−−−−−−−−−−−−−−−−−−−−−−−−[Table 1] Relationship between heating temperature, pH and water content (%) ----------------- Heating temperature (℃) pH Moisture (%) ----------------- 36 5.4 43.4 38 5.4 41.7 40 5.4 39.1 45 5.5 38.8 55 5.8 42.5 59 6.0 42.7 60 6.2 44.0 -----------------
【００２３】[0023]
【表２】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実施例１ 比較例１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 加温温度（℃） 熟成期間（月） 熟成期間（月） ０ １ ２ ３ ６ ０ １ ２ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ３６ × × × × × × × × ３８ △ × × × × × × × ４０ ◎ ◎ ◎ ○ ○ × × × ４５ ◎ ◎ ◎ ◎ ○ × × × ５５ ◎ ◎ ◎ ◎ ○ × × × ５９ ◎ ◎ ◎ ◎ ○ × × × ６０ △ △ △ △ × × × × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ◎：チーズ同士の結着がほとんど見られない ○：チーズ同士の結着がやや見られる △：チーズ同士の結着が多く見られる ×：粒状チーズが得られない、またはチーズ同士がほとんど結着した [Table 2] −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Example 1 Comparative example 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating temperature (℃) Aging period (month) Aging period (month) 0 1 2 3 6 0 1 2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 36 × × × × × × × × 38 △ × × × × × × × 40 ◎ ◎ ◎ ◎ ○ ○ × × × 45 ◎ ◎ ◎ ◎ ◎ ○ × × × 55 ◎ ◎ ◎ ◎ ◎ ○ × × × 59 ◎ ◎ ◎ ◎ ◎ ○ × × × 60 △ △ △ △ × × × × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ◎: Almost no binding between cheeses is seen ○: The binding between the cheeses is slightly seen △: Many cheeses are bound to each other ×: Granular cheese could not be obtained, or cheeses were almost bound to each other
【００２４】表２から明らかなように、凍結解凍処理を
行わなかった比較例１においては、いずれの温度で加温
処理を行っても、チーズ同士の結着が著しく、粒状チー
ズを得ることができなかった。また、凍結解凍処理を行
った実施例１においては、チーズカードを４０℃〜５９
℃の範囲で加温処理したものは、粒状チーズを得ること
ができたが、３８℃以下や６０℃で加温処理したもの
は、ニーダー混練時にチーズカードを粒状に分散するこ
とができず、粒状チーズを得ることができなかった。さ
らに、表２から明らかなように、チーズカードを４０〜
５９℃の範囲で加温処理したものは、６カ月熟成、保存
した後においても、チーズ同士の結着がなく、粒状を維
持することができたが、３８℃以下及び６０℃の範囲で
加温処理したものは、経時的にチーズ同士の結着が進行
した。これらの結果より、チーズカードの加温処理の温
度は、４０℃以上６０℃未満とすることが望ましいこと
が判明した。As is clear from Table 2, in Comparative Example 1 in which the freeze-thawing treatment was not performed, the cheeses were significantly bound to each other and the granular cheese was obtained regardless of the heating treatment at any temperature. could not. Moreover, in Example 1 which performed the freeze-thawing process, cheese curd was 40 degreeC-59 degreeC.
What was heated in the range of ℃, it was possible to obtain a granular cheese, but those that were heated at 38 ° C or lower or at 60 ° C could not disperse the cheese curd into particles during kneader kneading, No granular cheese could be obtained. Further, as is clear from Table 2, the cheese curd 40 to
The ones that were heated in the range of 59 ° C did not bind to each other and were able to maintain their granularity even after being aged and stored for 6 months, but were heated in the range of 38 ° C or lower and 60 ° C. In the heat-treated product, the binding between the cheeses progressed over time. From these results, it was found that the temperature for heating the cheese curd is preferably 40 ° C. or higher and lower than 60 ° C.
【００２５】試験例１
実施例１及び比較例１で得られたチーズについて、糸引
き性の評価を行った。実施例１及び比較例１で得られた
それぞれのチーズ２０gをシャーレに採取し、これを電
磁加熱器で１分間（約９０℃）加熱溶解させた。その
後、シャーレを直ちに取り出し、１分３０秒放置した
後、約８０℃になった時点で糸引き試験機（富士精機
製）を用いて試験を行った。試験は、毎秒１０cmの速度
でチーズを引き上げ、糸が切れるまでの長さを測定し、
得られた値をチーズの糸引き性とした。結果を表３に示
す。Test Example 1 The cheeses obtained in Example 1 and Comparative Example 1 were evaluated for stringiness. 20 g of each cheese obtained in Example 1 and Comparative Example 1 was sampled in a petri dish, and this was heated and melted for 1 minute (about 90 ° C.) with an electromagnetic heater. After that, the petri dish was immediately taken out, left for 1 minute and 30 seconds, and when the temperature reached about 80 ° C., a test was conducted using a threading tester (manufactured by Fuji Seiki). The test pulls the cheese at a speed of 10 cm per second and measures the length until the thread is cut,
The obtained value was defined as the stringiness of cheese. The results are shown in Table 3.
【００２６】[0026]
【表３】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実施例１ 比較例１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 加温温度（℃） 熟成期間（月） 熟成期間（月） ０ １ ２ ３ ６ ０ １ ２ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ３６ 60 64 43 38 33 50 44 33 ３８ 65 65 40 28 33 55 45 30 ４０ 86 88 80 80 79 56 48 30 ４５ 89 93 90 85 80 59 43 30 ５５ 92 83 88 86 80 52 43 38 ５９ 92 82 87 86 80 52 42 37 ６０ 70 58 36 20 20 53 40 34 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− （単位：cm）[Table 3] −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Example 1 Comparative example 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating temperature (℃) Aging period (month) Aging period (month) 0 1 2 3 6 0 1 2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 36 60 64 43 38 33 50 44 33 38 65 65 40 28 33 55 45 30 40 86 88 80 80 79 56 48 30 45 89 93 90 85 80 59 43 30 55 92 83 88 86 80 52 43 38 59 92 82 87 86 80 52 42 37 60 70 58 36 20 20 53 40 34 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− (Unit: cm)
【００２７】表３から明らかなように、凍結解凍処理を
行わなかった比較例１では、実施例１で得られたチーズ
に比べて、糸引き性が著しく劣っていた。また、実施例
１において、カードの加温処理温度が４０℃〜５９℃の
ものでは、熟成後も良好な糸引き性が維持された。これ
に対し、加温処理が３８℃以下及び６０℃のものでは、
熟成が進むにつれて糸引き性が低下し、３カ月経過後に
は、糸引き性が４０cm以下となった。この結果からも、
カードの加温処理温度は、４０℃以上６０℃未満とする
ことが望ましいことが判明した。As is clear from Table 3, in Comparative Example 1 in which the freeze-thaw treatment was not performed, the stringiness was significantly inferior to that of the cheese obtained in Example 1. Further, in Example 1, when the heating treatment temperature of the card was 40 ° C. to 59 ° C., good stringiness was maintained even after aging. On the other hand, if the heating process is less than 38 ° C and 60 ° C,
The thread drawability decreased as the aging progressed, and after 3 months, the thread drawability was 40 cm or less. From this result,
It has been found that the heating temperature of the card is preferably 40 ° C. or higher and lower than 60 ° C.
【００２８】試験例２
実施例１及び比較例１で得られたチーズの結着性につい
て評価を行った。実施例１で得られたそれぞれの粒状チ
ーズ５kgから、任意に選んだ１００個のチーズのうち、
他のチーズと結着していないチーズの数を数え、その数
値を結着性の指標とした。尚、比較例１で得られたそれ
ぞれのチーズは、上記したように粒状とならなかったた
め、ブロック状チーズカードをシュレッドし、同様の方
法で結着性の評価を行った。結果を表４に示す。Test Example 2 The binding properties of the cheeses obtained in Example 1 and Comparative Example 1 were evaluated. From 5 kg of each granular cheese obtained in Example 1, out of 100 cheeses arbitrarily selected,
The number of cheeses not bound to other cheeses was counted, and the value was used as an index of binding property. Since each of the cheeses obtained in Comparative Example 1 did not become granular as described above, the block-shaped cheese curd was shredded and the binding property was evaluated by the same method. The results are shown in Table 4.
【００２９】[0029]
【表４】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実施例１ 比較例１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 加温温度（℃） 熟成期間（月） 熟成期間（月） ０ １ ２ ３ ６ ０ １ ２ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ３６ 62 40 25 0 0 58 20 0 ３８ 68 49 29 2 5 52 28 4 ４０ 90 98 89 89 90 66 35 10 ４５ 94 99 89 90 90 62 35 13 ５５ 90 94 92 90 92 68 30 11 ５９ 90 91 90 90 91 65 29 10 ６０ 77 62 41 30 31 50 27 11 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− （単位：個）[Table 4] −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Example 1 Comparative example 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating temperature (℃) Aging period (month) Aging period (month) 0 1 2 3 6 0 1 2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 36 62 40 25 0 0 58 20 0 38 68 49 29 2 5 52 28 4 40 90 98 89 89 90 66 35 10 45 94 99 89 90 90 62 35 13 55 90 94 92 90 92 68 30 11 59 90 91 90 90 91 65 29 10 60 77 62 41 30 31 50 27 11 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− (Unit: pieces)
【００３０】表４から明らかなように、凍結解凍処理を
しなかった比較例１では、熟成１カ月目には、チーズの
結着が目立ち、熟成２カ月目には、ほとんどのチーズが
結着した。その後は、結着が著しく、測定できなかっ
た。また、凍結解凍処理を行った実施例１では、チーズ
カードの加温処理温度が４０℃〜５９℃のものに関して
は、熟成が進行してもチーズ同士の結着は少なく、変化
がほとんどなかった。一方、チーズカードの加温処理温
度が３８℃以下及び６０℃のものでは、熟成が進むにつ
れてチーズ同士の結着が増加した。As is clear from Table 4, in Comparative Example 1 in which the freeze-thawing treatment was not performed, the binding of cheese was noticeable at the first month of aging, and most of the cheese was bound at the second month of aging. did. After that, the binding was remarkable and it could not be measured. Further, in Example 1 in which the freeze-thaw treatment was performed, regarding the cheese curd having a heating treatment temperature of 40 ° C. to 59 ° C., there was little binding between cheeses even when aging proceeded, and there was almost no change. . On the other hand, in the case where the heating temperature of the cheese curd was 38 ° C. or lower and 60 ° C., the binding between the cheeses increased as the aging progressed.
【００３１】[0031]
【発明の効果】本発明によれば、製造工程中や、熟成、
保存中にチーズ同士が結着することがなく、しかも加熱
溶融時に優れた糸引き性を有する粒状チーズを得ること
ができる。本発明の粒状チーズは、チーズ同士が結着し
ないので、製造工程中におけるエアーによる自動搬送、
自動計量、自動包装等の機械適性が優れている。また、
熟成中や保存中にチーズがブロッキングすることもない
ので、調理等において使用する際に、手でほぐす等の手
間も不要である。また、本発明の粒状チーズは、優れた
糸引き性を有するので、ピザやグラタン等のトッピング
材として、あるいはチーズの糸引き性を楽しむ調理等に
おいて、幅広く利用することができる。さらに、本発明
の製造方法によれば、シュレッダーを用いなくても、穏
やかに攪拌することだけで容易に粒状チーズを得ること
ができるので、製造コストの面でも好ましい。According to the present invention, during the manufacturing process, aging,
It is possible to obtain a granular cheese which does not bind to each other during storage and has excellent stringiness when heated and melted. Granular cheese of the present invention, because the cheese does not bind to each other, automatic conveyance by air during the manufacturing process,
Excellent machine suitability for automatic weighing, automatic packaging, etc. Also,
Since cheese does not block during aging or storage, it is not necessary to loosen it by hand when using it in cooking or the like. Further, since the granular cheese of the present invention has excellent stringiness, it can be widely used as a topping material for pizza, gratin or the like, or in cooking for enjoying the stringiness of cheese. Further, according to the production method of the present invention, granular cheese can be easily obtained by only gently stirring without using a shredder, which is also preferable in terms of production cost.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 柴内 好人 埼玉県狭山市狭山台１−13 ５−505 (72)発明者 西谷 紹明 埼玉県狭山市北入曽699−３ メゾンブ レミールＢ−102 (56)参考文献 特開 平９−172963（ＪＰ，Ａ) 特開 昭63−269944（ＪＰ，Ａ) 特開 平３−224442（ＪＰ，Ａ) 特開 平５−304888（ＪＰ，Ａ) 特開 昭58−20150（ＪＰ，Ａ) 特公 平６−87736（ＪＰ，Ｂ２) 特公 昭49−28988（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A01J 1/00 - 27/04 A23C 1/00 - 23/00 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yoshihito Shibauchi 1-13 Sayamadai, Sayama-shi, Saitama 5-505 (72) Inventor Shoaki Nishitani 699-3 Kitarizo, Sayama-shi, Saitama B-102 (56) ) Reference JP-A-9-172963 (JP, A) JP-A-63-269944 (JP, A) JP-A-3-224442 (JP, A) JP-A-5-304888 (JP, A) JP-A-5 58-20150 (JP, A) JP-B 6-87736 (JP, B2) JP-B 49-28988 (JP, B1) (58) Fields investigated (Int.Cl. 7 , DB name) A01J 1/00 -27/04 A23C 1/00-23/00
Claims (3)
ズカードを生成させた後、得られたチーズカードを加温
し、次いで、凍結、解凍した後、攪拌してチーズカード
粒を得、次いで、得られたチーズカード粒を熟成させる
ことを特徴とする粒状チーズの製造方法。1. A lactic acid bacterium and a milk-clotting enzyme are added to milk to produce cheese curd, and the obtained cheese curd is heated, then frozen and thawed, and then stirred to obtain cheese curd granules. Then, the method for producing granular cheese, which comprises aging the obtained cheese curd grains.
６０℃未満である請求項１記載の粒状チーズの製造方
法。2. The method for producing granular cheese according to claim 1, wherein the heating temperature of the cheese curd is 40 ° C. or higher and lower than 60 ° C.
ズカードを生成させた後、得られたチーズカードを４０
℃以上６０℃未満に加温し、次いで、凍結、解凍した
後、攪拌してチーズカード粒を得、次いで、得られたチ
ーズカード粒を熟成させることにより得られる粒状チー
ズ。3. A cheese curd obtained by adding lactic acid bacteria and a milk-clotting enzyme to milk to produce cheese curd, and
Granular cheese obtained by heating to ℃ or more and less than 60 ° C., then freezing and thawing, stirring to obtain cheese curd granules, and then aging the obtained cheese curd granules.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22449896A JP3488023B2 (en) | 1996-08-07 | 1996-08-07 | Granular cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22449896A JP3488023B2 (en) | 1996-08-07 | 1996-08-07 | Granular cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1052223A JPH1052223A (en) | 1998-02-24 |
| JP3488023B2 true JP3488023B2 (en) | 2004-01-19 |
Family
ID=16814748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22449896A Expired - Fee Related JP3488023B2 (en) | 1996-08-07 | 1996-08-07 | Granular cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3488023B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000075A (en) * | 1996-06-21 | 1998-03-30 | 데보라 엘. 갤빈 | Method for producing granular natural cheese without block formation |
| NZ707966A (en) * | 2013-03-29 | 2017-03-31 | Morinaga Milk Industry Co Ltd | Method for producing processed cheese |
-
1996
- 1996-08-07 JP JP22449896A patent/JP3488023B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1052223A (en) | 1998-02-24 |
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