JP5376172B2 - 削り節風チーズ食品の製造方法 - Google Patents
削り節風チーズ食品の製造方法 Download PDFInfo
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- JP5376172B2 JP5376172B2 JP2010103698A JP2010103698A JP5376172B2 JP 5376172 B2 JP5376172 B2 JP 5376172B2 JP 2010103698 A JP2010103698 A JP 2010103698A JP 2010103698 A JP2010103698 A JP 2010103698A JP 5376172 B2 JP5376172 B2 JP 5376172B2
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- 235000013305 food Nutrition 0.000 title claims description 147
- 235000013351 cheese Nutrition 0.000 title claims description 98
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 239000000463 material Substances 0.000 claims description 44
- 241000251468 Actinopterygii Species 0.000 claims description 31
- 235000014059 processed cheese Nutrition 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 18
- 238000007605 air drying Methods 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims 2
- 235000019465 surimi Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 description 26
- 235000019688 fish Nutrition 0.000 description 24
- 235000019640 taste Nutrition 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 21
- 235000021067 refined food Nutrition 0.000 description 15
- 239000000306 component Substances 0.000 description 11
- 235000019583 umami taste Nutrition 0.000 description 11
- 238000001704 evaporation Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 230000000007 visual effect Effects 0.000 description 9
- 230000008020 evaporation Effects 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 230000006378 damage Effects 0.000 description 7
- 235000012041 food component Nutrition 0.000 description 6
- 241000269851 Sarda sarda Species 0.000 description 5
- 239000005428 food component Substances 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 241000972773 Aulopiformes Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000007602 hot air drying Methods 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 235000019515 salmon Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
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- Dairy Products (AREA)
- Fish Paste Products (AREA)
Description
Claims (4)
- 適宜厚さのプロセスチーズの両面に魚肉シートを積層したものを上下から加熱圧着してプロセスチーズと魚肉シートを密着させた板状の第一次食品素材を形成する第一工程と、該第一次食品素材に常温以下の冷風を吹き付ける冷風乾燥を施して水分含有率18〜27%に調整して第二次食品素材を形成する第二工程と、該第二次食品素材をその断面方向に薄くスライスして削り節状に形成されたチーズ食品とする第三工程と、からなることを特徴とする削り節状チーズ食品の製造方法。
- ロール状に巻かれて連続的に繰り出されて来る魚肉シートの上に加熱溶解したプロセスチーズを流し込みながら、更にこの溶解したプロセスチーズ上に同じく連続的に繰り出されて来る別の魚肉シートを乗せて該チーズに加圧密着させ、上下を魚肉シートによって挟まれたプロセスチーズの3層の連続体を形成し、これを適宜の長さに裁断して板状の第一次食品素材を形成する第一工程と、該第一次食品素材に常温以下の冷風を吹き付ける冷風乾燥を施してプロセスチーズを水分含有率18〜27%に調整して第二次食品素材を形成する第二工程と、該第二次食品素材をその断面方向に薄くスライスして削り節状に形成されたチーズ食品とする第三工程と、からなることを特徴とする削り節状チーズ食品の製造方法。
- 前記第三工程において、前記第二次食品素材を厚さ0.3〜0.5mmの切片にスライスしたチーズ食品とする請求項1又は2記載の削り節状チーズ食品の製造方法。
- 前記第一工程において、前記魚肉シートが魚肉の擂り身に澱粉、調味料などを加えて混練し加熱乾燥させたシートであり、上下から加熱圧着するためのロースターが70〜100℃に加熱されており、前記第一次食品素材の水分含有率は37〜42%に調整されてなる請求項1記載の削り節状チーズ食品の製造方法。
Priority Applications (1)
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JP2010103698A JP5376172B2 (ja) | 2010-04-28 | 2010-04-28 | 削り節風チーズ食品の製造方法 |
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JP2010103698A JP5376172B2 (ja) | 2010-04-28 | 2010-04-28 | 削り節風チーズ食品の製造方法 |
Publications (2)
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JP2011229473A JP2011229473A (ja) | 2011-11-17 |
JP5376172B2 true JP5376172B2 (ja) | 2013-12-25 |
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Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5985273A (ja) * | 1982-11-04 | 1984-05-17 | Natori Shokai:Kk | 嗜好食品の製造法 |
JPH03195474A (ja) * | 1989-12-26 | 1991-08-27 | Hakodate Tokusan Shokuhin Kogyo Kyodo Kumiai | 魚肉・チーズ加工食品の製造方法 |
JPH069486B2 (ja) * | 1990-03-05 | 1994-02-09 | やまなか食品工業株式会社 | 合わせチーズサンドの製造法 |
JPH06113738A (ja) * | 1992-09-29 | 1994-04-26 | Meiji Milk Prod Co Ltd | 硬質チーズのフレーク製造方法及び装置 |
JP3887100B2 (ja) * | 1998-04-08 | 2007-02-28 | 六甲バター株式会社 | 薄片状チーズの製造方法 |
US20060040027A1 (en) * | 2004-08-17 | 2006-02-23 | Kraft Foods Holdings, Inc. | Process for manufacture of grated cheese and uses thereof |
JP4627512B2 (ja) * | 2006-04-11 | 2011-02-09 | 雪印乳業株式会社 | 乾燥チーズおよびその製造方法 |
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