JPH0614831B2 - Method for producing processed cheese without using molten salt - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing processed cheese that does not use molten salt.

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.

(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.

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.

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.

(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.

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.

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.

In the present invention, an ultrafine grain heavy pressure grinder is used for emulsifying the raw material cheese.

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.

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.

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.

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.

(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.

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.

(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.

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.

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.

(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.

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)

[Claims] 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.