JPH0614831B2 - Method for producing processed cheese without using molten salt - Google Patents
Method for producing processed cheese without using molten saltInfo
- Publication number
- JPH0614831B2 JPH0614831B2 JP59278078A JP27807884A JPH0614831B2 JP H0614831 B2 JPH0614831 B2 JP H0614831B2 JP 59278078 A JP59278078 A JP 59278078A JP 27807884 A JP27807884 A JP 27807884A JP H0614831 B2 JPH0614831 B2 JP H0614831B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- molten salt
- processed cheese
- producing processed
- raw material
- 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 - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は融解塩を使用しない加工チーズの製造方法に関
する。TECHNICAL FIELD The present invention relates to a method for producing processed cheese that does not use molten salt.
更に詳しくは、原料ナチュラルチーズを粉砕し、融解塩
を使用することなく水のみを添加・混合して、これを超
微粒重圧摩砕機で処理して乳化し、脱気し常法により充
填・包装して脂肪分離しない保存性の良好な加工チーズ
の製造方法に関するものである。More specifically, the raw material natural cheese is crushed, only water is added and mixed without using molten salt, and this is processed by an ultrafine grain heavy pressure grinder to emulsify, degassed, and then filled and packaged by a conventional method. The present invention relates to a method for producing processed cheese having good preservability without fat separation.
（従来技術） 従来、融解塩を使用しないで加工チーズを製造する方法
としては、原料チーズに水を添加し、融解塩および中和
剤の少量を使用することなく、これをカッターまたはロ
ールミルで処理して乳化した品質の良い加工チーズを製
造する方法（特公昭55−39299 号）がある。またプロセ
スチーズ原料の均質化の手段としてコロイドミルによる
加工が提案されている。（Deutsche Molkerei＝おZeitu
ng ((kempten＝Allgu))、1654〜1655頁、F.46／196
1） （発明が解決しようとする問題点） しかしながら、これらの方法のうち前者の方法はカッタ
ーまたはロールミルで処理するもので粉砕機としては分
類上粗砕機乃至中砕機に相当し、２つのローラの間に食
品等の物質を噛みこまし圧縮、剪断、摩擦等の物理的作
用により当該物質を粉砕するものである。従って、微粉
砕乃至超微粒摩砕処理して乳化することはできない。ま
た貯蔵温度（１０℃）から殺菌温度（９０℃）の温度範
囲で乳化できるとしているが殺菌温度まで二次的に加温
する必要がある。(Prior Art) Conventionally, as a method of producing processed cheese without using molten salt, water is added to the raw material cheese and treated with a cutter or a roll mill without using a small amount of molten salt and a neutralizing agent. There is a method (Japanese Examined Patent Publication No. 55-39299) for producing a processed cheese which is emulsified and has a good quality. Processing with a colloid mill has been proposed as a means for homogenizing the raw material of processed cheese. (Deutsche Molkerei = O Zeitu
ng ((kempten = Allgu)), pp. 1654-1655, F.46 / 196
1) (Problems to be solved by the invention) However, of these methods, the former method uses a cutter or a roll mill and corresponds to a coarse crusher or an intermediate crusher in terms of classification as a crusher. In the meantime, a substance such as food is bitten and crushed by a physical action such as compression, shearing or friction. Therefore, it cannot be emulsified by finely pulverizing or ultra-finely grinding. Although it is said that the emulsion can be emulsified in the temperature range from the storage temperature (10 ° C.) to the sterilization temperature (90 ° C.), it is necessary to secondarily heat to the sterilization temperature.
一方、後者の方法はコロイドミルで処理して均質化する
ものであるが、融解塩を使用して均質化するものであり
更に溶融釜で乳化する必要がある。また、コロイドミル
は構造上超微粒重圧摩砕及び重圧摩砕（擦）熱による高
温で乳化・殺菌を同時にまた連続的にすることができな
い。On the other hand, the latter method is a method of homogenizing by treating with a colloid mill, but it is a method of homogenizing using a molten salt, and it is necessary to further emulsify in a melting pot. Further, the colloid mill is structurally incapable of simultaneously and continuously performing emulsification and sterilization at high temperature due to ultrafine particle heavy grinding and heavy grinding (rubbing) heat.
本発明は、上記問題点を解決するためになされたもの
で、原料ナチュラルチーズに水のみを添加して超微粒重
圧摩砕機により連続的に乳化・殺菌し、該乳化チーズを
脱気し常法により充填・包装する融解塩を使用しない加
工チーズの製造方法を提供することを目的とする。The present invention has been made to solve the above problems, by adding only water to the raw material natural cheese and continuously emulsifying and sterilizing with an ultrafine grain heavy pressure grinder, degassing the emulsified cheese and performing a conventional method. An object of the present invention is to provide a method for producing processed cheese that does not use a molten salt to be filled and packaged according to.
（問題点を解決するための手段） 本発明において、原料ナチュラルチーズ（以下、原料チ
ーズという）は特に限定するものではないが、チェダー
チーズ・ゴーダチーズ・クリームチーズが好適でこれら
を単独で、または２種以上を適宜混合して用いる。(Means for Solving Problems) In the present invention, the raw material natural cheese (hereinafter referred to as raw material cheese) is not particularly limited, but cheddar cheese, gouda cheese, and cream cheese are preferable, and these are used alone, or Two or more kinds are appropriately mixed and used.
本発明において、原料チーズをミンチ（ミートチョッパ
ー）またはカッターで粉砕し、水を添加・混合し、これ
を超微粒重圧摩砕機で処理して乳化・殺菌し、脱気し常
法により充填・包装する。In the present invention, raw material cheese is crushed with minced meat (chopper) or a cutter, water is added and mixed, and this is treated with an ultrafine grain heavy pressure grinder to emulsify and sterilize, degassed, and then filled and packaged by a conventional method. To do.
原料チーズへの添加水量は５％以上である。少過ぎると
乳化不良による脂肪分離が生ずる。また充填・包装に困
難を生じる。The amount of water added to the raw material cheese is 5% or more. If it is too small, fat separation will occur due to poor emulsification. In addition, it causes difficulty in filling and packaging.
本発明において、原料チーズの乳化に超微粒重圧摩砕機
が用いられる。In the present invention, an ultrafine grain heavy pressure grinder is used for emulsifying the raw material cheese.
超微粒重圧摩砕機の好適な具体例としては石臼の原理を
応用した超微粒（コロイダル）重圧摩砕機が挙げられ
る。As a preferred specific example of the ultrafine particle heavy pressure grinder, there is an ultrafine particle (colloidal) heavy pressure grinder that applies the principle of a stone mill.
該超微粒重圧摩砕機は砥石同士を圧接して食品等の物質
を重圧摩砕により発生する強大な圧縮、剪断、高温、高
圧等の物理的破壊エネルギーにより当該物質を超微粒子
に摩砕するものである。The ultra-fine grain heavy-pressure grinder grinds the substance into ultra-fine particles by physical compression energy such as strong compression, shearing, high temperature, high pressure generated by heavy-pressure grinding of substances such as food by pressing grindstones against each other. Is.
当該摩砕機は通常のコロイドミルとは構造を異にし摩砕
面の間隙を0.5mm以下にすることができる。従って、重
圧摩砕（擦）熱による高温（７０℃以上）での乳化・殺
菌が同時にまた連続的にできる。This grinder has a structure different from that of an ordinary colloid mill, and the gap between the grinding surfaces can be 0.5 mm or less. Therefore, emulsification and sterilization at high temperature (70 ° C. or higher) by heat of heavy pressure grinding (rubbing) can be simultaneously and continuously performed.
本発明において、乳化されたチーズの脱気にはプロセス
チーズの製造に使用する乳化釜（融解釜）が好適であ
り、減圧・二重壁の構造を有する間接加熱の出来る乳化
釜（融解釜）が最適である。In the present invention, the degassing of the emulsified cheese is preferably an emulsification kettle (melting kettle) used for the production of process cheese, and an indirect heating emulsification kettle (melting kettle) having a reduced pressure / double wall structure. Is the best.
（作 用） ミンチ（ミートチョッパー）またはカッターで粉砕さ
れ、加水された原料チーズが超微粒重圧摩砕機にかけら
れ、摩砕面の間隙0.02〜0.8mm、好適には0.1〜0.6mm、
回転数1,300r.p.m〜2,000r.p.m、好適には1,600r.p.m〜
1,900r.p.mで連続的に処理されるとチーズに高剪断力が
与えられカゼインミセルを破壊することにより、カゼイ
ン分子と脱脂及び水の相互作用により瞬時に良好なＯ／
Ｗ型の乳化系が得られ７０〜７５℃で乳化・殺菌（二次
的に加温することなく）できる。(Working) The raw material cheese crushed with minced meat or a cutter and hydrated is put into an ultrafine grain heavy pressure grinder, and the gap of the grinding surface is 0.02 to 0.8 mm, preferably 0.1 to 0.6 mm,
Rotation speed 1,300 rpm ~ 2,000 rpm, preferably 1,600 rpm ~
When continuously processed at 1,900 rpm, high shearing force is applied to the cheese to destroy the casein micelles, and the interaction between the casein molecule, defatting and water gives a good O / instantaneous condition.
A W-type emulsified system is obtained, which can be emulsified and sterilized (without secondary heating) at 70 to 75 ° C.
乳化・殺菌されたチーズは乳化釜（融解釜）で保温また
は加温しながら減圧して脱気する。脱気された乳化チー
ズは常法により充填・包装される。The emulsified and sterilized cheese is degassed by depressurizing it while keeping or heating it in an emulsifying pot (melting pot). The deaerated emulsified cheese is filled and packaged by a conventional method.
（実施例） ミンチ（ミートチョッパー）で粉砕したオーストラリア
産チェダーチーズ（水分３６％、熟度１０ケ月）１０kg
に水を２kg添加・混合し、これを超微粒重圧摩砕機（増
幸産業（株）製「スーパーマスコロイダー」（登録商
標））のホッパーに投入、摩砕面の間隙0.3mm、回転数
1,800r.p.mで連続処理して品温７２℃の乳化チーズを得
た。(Example) 10 kg of Australian cheddar cheese crushed with minced meat (meat chopper) (water content 36%, maturity 10 months)
2 kg of water was added to and mixed with the mixture, and this was put into the hopper of an ultra-fine grain heavy pressure grinder ("Super Mass Colloider" (registered trademark) manufactured by Masuyuki Sangyo Co., Ltd.).
Emulsified cheese with a product temperature of 72 ° C. was obtained by continuous processing at 1,800 rpm.
この乳化チーズを減圧・二重壁の構造を有する乳化釜
（融解釜）に投入しスチームジャケットによる間接加熱
により保温・撹はんしながら１５cmHgで２分間減圧処理
して脱気した。次いでこの脱気された乳化チーズをスラ
イス状に個別に充填・包装した。The emulsified cheese was put into an emulsification kettle (melting kettle) having a reduced pressure / double wall structure, and degassed by a reduced pressure treatment at 15 cmHg for 2 minutes while maintaining heat and stirring by indirect heating with a steam jacket. Then, the deaerated emulsified cheese was individually filled and packaged in slices.
本品は脂肪分離のないチェダースライスチーズ（ナチュ
ラルタイプ）で風味はマイルドであった。また個別に充
填・包装されたスライスチーズはフィルムの剥離も容易
であった。This product was cheddar sliced cheese (natural type) with no fat separation and had a mild flavor. Also, the sliced cheese that was individually filled and packaged was easy to peel off the film.
（効 果） 以上述べた如く、本発明によれば殺菌されたナチュラル
チーズが容易に得られると共に種々の形状に充填・包装
できるチーズが得られる。(Effect) As described above, according to the present invention, sterilized natural cheese can be easily obtained, and cheese that can be filled and packaged in various shapes can be obtained.
また、保存性も従来のナチュラルチーズよりも格段に改
良され、プロセスチーズに準じた流通が可能で賞味期間
も増大される等多大の効果がある。In addition, the shelf life is significantly improved as compared with the conventional natural cheese, and it has a great effect that it can be distributed according to the process cheese and the shelf life is increased.
Claims (1)
・混合し、これを超微粒重圧摩砕機で処理してその重圧
摩砕熱５０〜７５℃で乳化・殺菌し、次いで該乳化物を
脱気して常法により充填・包装することを特徴とする融
解塩を使用しない加工チーズの製造方法。1. A raw material natural cheese is crushed, water is added and mixed, and this is treated with an ultrafine grain heavy pressure grinder to emulsify and sterilize it at a heavy pressure grinding heat of 50 to 75 ° C., and then the emulsion is obtained. A method for producing processed cheese free from molten salt, which comprises deaeration and filling / packaging according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59278078A JPH0614831B2 (en) | 1984-12-31 | 1984-12-31 | Method for producing processed cheese without using molten salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59278078A JPH0614831B2 (en) | 1984-12-31 | 1984-12-31 | Method for producing processed cheese without using molten salt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61158746A JPS61158746A (en) | 1986-07-18 |
| JPH0614831B2 true JPH0614831B2 (en) | 1994-03-02 |
Family
ID=17592332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59278078A Expired - Lifetime JPH0614831B2 (en) | 1984-12-31 | 1984-12-31 | Method for producing processed cheese without using molten salt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0614831B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6413948A (en) * | 1987-07-06 | 1989-01-18 | Snow Brand Milk Products Co Ltd | Production of processed cheese of high water content having excellent functionality |
| FR2778821B1 (en) * | 1998-05-19 | 2000-06-23 | Bel Fromageries | PROCESS FOR THE MANUFACTURE OF NEW CHEESE PRODUCTS BY TREATING A STARTING MATERIAL |
| FR2900029B1 (en) * | 2006-04-25 | 2012-09-14 | Bel Fromageries | PROCESS FOR THE AROMATISATION OF CHEESE PRODUCTS. |
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| WO2010008056A1 (en) * | 2008-07-17 | 2010-01-21 | 明治乳業株式会社 | Cheese and method for producing the same |
| WO2011087086A1 (en) * | 2010-01-15 | 2011-07-21 | 株式会社明治 | Cheese and method for producing same |
| DE102020104446A1 (en) * | 2020-02-20 | 2021-08-26 | Lichtmess Consultants GmbH & Co. KG | Method and apparatus for the manufacture of a cheese-containing product which is free of significant amounts of melting salts |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539299B2 (en) * | 1971-11-05 | 1980-10-09 | ||
| JPS599138B2 (en) * | 1977-11-26 | 1984-02-29 | 雪印乳業株式会社 | Dry cheese manufacturing method |
| DE2839821C2 (en) * | 1978-09-13 | 1984-09-20 | Didier Engineering Gmbh, 4300 Essen | Fluidized bed reactor |
-
1984
- 1984-12-31 JP JP59278078A patent/JPH0614831B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61158746A (en) | 1986-07-18 |
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