JPH03224442A - Shredded cheese with prevented binding - Google Patents
Shredded cheese with prevented bindingInfo
- Publication number
- JPH03224442A JPH03224442A JP2020113A JP2011390A JPH03224442A JP H03224442 A JPH03224442 A JP H03224442A JP 2020113 A JP2020113 A JP 2020113A JP 2011390 A JP2011390 A JP 2011390A JP H03224442 A JPH03224442 A JP H03224442A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- shape
- shredded
- small pieces
- cheeses
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 123
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 11
- 240000002129 Malva sylvestris Species 0.000 claims description 13
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 13
- 229920002148 Gellan gum Polymers 0.000 claims description 10
- 239000000216 gellan gum Substances 0.000 claims description 10
- 235000010492 gellan gum Nutrition 0.000 claims description 10
- 239000001879 Curdlan Substances 0.000 claims description 6
- 229920002558 Curdlan Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 229940078035 curdlan Drugs 0.000 claims description 6
- 235000019316 curdlan Nutrition 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000010186 staining Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000000903 blocking effect Effects 0.000 description 19
- 239000007789 gas Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 235000014059 processed cheese Nutrition 0.000 description 5
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、長期間保存してもチーズ小片が互いに結着せ
ず、サラサラした性質を維持しているシュレッドチーズ
に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to shredded cheese whose cheese pieces do not stick together even after long-term storage and which maintains its smooth properties.
（従来の技術）
一般に市販されているシュレッドチーズは、使い易さを
考慮してブロック状のナチュラルチーズを短冊状にカッ
ティングしており、そのサイズは長さ２０〜３０ＩＩＩ
１１、幅２〜８ｍ、厚さ、０．５〜１．５閣（長さ：輻
：厚さ４０〜２０：５〜４：１）程度となっている。し
かし、このような形状のチーズでは厚さにくらべてチー
ズ表面の面積が大きくなり、そのためチーズ片相互間の
接触面積が大きくなり、しかも、厚さがないため弾力性
に乏しく、チーズ同志の結着（ブロッキング）を生ずる
ことになる。(Prior art) Shredded cheese that is generally available on the market is made by cutting a block of natural cheese into strips for ease of use, and the size of the shredded cheese is 20 to 30 mm in length.
11. The width is 2 to 8 m, and the thickness is about 0.5 to 1.5 mm (length: width: thickness 40 to 20:5 to 4:1). However, with cheese of this shape, the area of the surface of the cheese is large compared to its thickness, which increases the contact area between the pieces of cheese.Furthermore, since there is no thickness, the cheese has poor elasticity, and the bond between the cheese pieces increases. This will result in blocking.
また、保存中にナチュラルチーズは酵素によって、クン
バク質が分解されチーズの組織が柔らかくなるので、ブ
ロッキングし易く、更に、高水分及び高脂肪のチーズで
は物性が柔らかいため、より一層ブロッキングを生ずる
ことになる。In addition, during storage, natural cheese has enzymes that decompose the Kumbaku substance and soften the structure of the cheese, making it easier to block.Furthermore, high-moisture, high-fat cheese has soft physical properties, which can cause blocking even more. Become.
このようなブロッキングしたシュレッドチーズは、外観
かわる（、また使いにくいのでその商品価値を著しく低
下させるものである。Such blocked shredded cheese has a different appearance (and is difficult to use), which significantly reduces its commercial value.
従来、ブロッキング防止としてとられている手段は、ナ
チュラルシュレッドチーズを凍結して硬化させ、使用時
のサラサラ性を付与している。しかし、凍結されたナチ
ュラルシュレッドチーズは、解凍すると遊離水が出て製
品の価値を著しく低下させるため、使用時は常に凍結状
態としておく必要があり、優れたブロッキング防止手段
ということはできなかった。Conventionally, the means taken to prevent blocking is to freeze and harden natural shredded cheese to give it smoothness during use. However, when frozen natural shredded cheese is thawed, free water is released and the value of the product is significantly reduced, so it must be kept in a frozen state at all times during use, and it has not been an excellent means of preventing blocking.
（発明が解決しようとする課題）
本発明はナチュラルチーズの種類及び熟度を選ばず、ま
た、凍結処理をすることなくブロッキングを防止するこ
とができ、しかもプロセスチーズおよびチーズ様食品に
おいても応用可能なシュレッドチーズ（小片状チーズ）
を提供することを課題とするものである。(Problems to be solved by the invention) The present invention can prevent blocking regardless of the type and ripeness of natural cheese, and can also be applied to processed cheese and cheese-like foods. shredded cheese (small pieces of cheese)
The goal is to provide the following.
（問題点を解決するための手段）
本発明者は、シュレッドチーズのこのような問題の生ず
る原因について鋭意検討したところ、シュレッドチーズ
における結着の原因が前記した接触面が厚さにくらべて
大きくなり、これに基づいて結着が生ずること、さらに
厚さがないため弾力性に劣ること、タンパク質の酵素分
解によるチーズ組織の軟化が生ずること、高水分等によ
り物性が柔らかくなること等に基づくものであることを
見出した。そして、これらの原因に基づく結着をどのよ
うにして防止するかについて検討し、本発明を完成する
に到ったものである。(Means for Solving the Problems) The inventor of the present invention has conducted a thorough investigation into the causes of such problems in shredded cheese, and has found that the cause of binding in shredded cheese is that the contact surface described above is large compared to the thickness. This is due to the fact that binding occurs, the lack of thickness results in poor elasticity, the softening of the cheese structure due to enzymatic decomposition of proteins, and the softening of physical properties due to high moisture, etc. I found that. Then, the present invention was completed by studying how to prevent binding due to these causes.
すなわち、本発明は、
（１）小片チーズの形状を直方体とし、その縦：横：厚
さ（高さ）の比を２〜１６：２〜１６：１としてチーズ
相互間の面接触を小さくしてなるシュレッドチーズ
（２）小片チーズの形状を、球形、中央部が凸状又は凹
状の錠剤形、ラグビーボール形、円柱形、円錐形、角錐
形、円錐台形、角錐台形及び表面が波形状の形状よりな
る群から選択される形状のうち１種または２種以上の形
状としてチーズ相互間の面接触を小さくしてなるシュレ
ッドチーズ
（３）小片チーズに水不溶性食物繊維粉末を添加してチ
ーズ相互間の面接触を小さくしてなる結着を防止したシ
ュレッドチーズ
（４）小片チーズにジェランガム粉末または／及びカー
ドラン粉末を添加してチーズ相互間の面接触を小さくし
てなる結着を防止したシュレ・ノドチーズに関する。That is, the present invention: (1) The shape of the small pieces of cheese is a rectangular parallelepiped, and the ratio of length: width: thickness (height) is 2 to 16:2 to 16:1 to reduce surface contact between the cheeses. Shredded cheese (2) The shape of the small pieces of cheese is spherical, tablet-shaped with a convex or concave center, rugby ball-shaped, cylindrical, conical, pyramidal, truncated conical, truncated pyramidal, and wavy on the surface. Shredded cheese made by having one or more shapes selected from the group consisting of shapes to reduce surface contact between the cheeses (3) Adding water-insoluble dietary fiber powder to small pieces of cheese to make cheese mutually Shredded cheese that prevents binding by reducing the surface contact between the pieces of cheese (4) Gellan gum powder and/or curdlan powder is added to small pieces of cheese to prevent the binding that occurs by reducing the surface contact between the cheeses. Regarding Sure Nod Cheese.
本発明の前記（１）では、チーズ小片を直方体の形状と
し、その長さ：幅；厚さ（高さ）の比を、２〜１６：２
〜１６：１とすることによって、従来のシュレッドチー
ズよりも厚さに対する長さの比率を小さくし、チーズ相
互間の接触面積を小さくすることに加え、厚さが増した
ことによる弾力性が付与され、これらによってチーズ小
片相互が結着しにくくなる。In the above (1) of the present invention, the cheese pieces are made into a rectangular parallelepiped shape, and the ratio of length:width:thickness (height) is 2 to 16:2.
By setting the ratio to ~16:1, the ratio of length to thickness is smaller than that of conventional shredded cheese, and in addition to reducing the contact area between cheeses, the increased thickness provides elasticity. This makes it difficult for the cheese pieces to stick together.
このさい前記の比は、４：３：１前後が好ましく、また
小片チーズは厚さ２．５〜６．Ｏｗ程度とすることが好
ましい。In this case, the above ratio is preferably around 4:3:1, and the thickness of the small pieces of cheese is 2.5~6. It is preferable to set it to about Ow.
また、本発明の前記（２）ではチーズ小片を特定の形状
にすることによって面接触を小さくし、しかも厚さの比
率が従来のシュレ・ノドチーズのそれにくらべて増加す
るのでチーズ小片相互間の結着を防止することができる
。In addition, in (2) of the present invention, the surface contact is reduced by forming the cheese pieces in a specific shape, and the thickness ratio is increased compared to that of conventional sure-nod cheese, so the bond between the cheese pieces is reduced. It is possible to prevent wear.
本発明の前記（３）では、小片チーズに水不溶性食物繊
維（ダイエタリーファイバー）粉末を添加するので水不
溶性食物繊維粉末が個々の小片チーズ表面を覆い、チー
ズ小片相互間の接触面を小さくするとともに水不溶性食
品繊維の水不溶性という性質に基づいてチーズの水分を
吸収することなく、チーズ表面を常にサラサラした状態
に保ち、チーズ小片相互の結着を防止することができる
。さらに、本発明の前記（３）では、食物繊維をチーズ
に多量に含有させることができ、チーズの繊維含量を補
強することができ、チーズをより完全な健康食品に近ず
けることができる。水不溶性食物繊維としては、セルロ
ースを用いることが好ましい。また、その使用量は、チ
ーズ重量に対して０．３〜３゜０％、さらに好適には１
．０〜２．０％を用い、これを小片チーズに添加、混合
するとよい。In the above (3) of the present invention, since water-insoluble dietary fiber powder is added to the small pieces of cheese, the water-insoluble dietary fiber powder covers the surface of each small piece of cheese, reducing the contact surface between the small pieces of cheese. At the same time, due to the water-insoluble property of water-insoluble food fibers, the surface of the cheese can be kept smooth and the cheese pieces can be prevented from sticking to each other without absorbing water from the cheese. Furthermore, in (3) of the present invention, a large amount of dietary fiber can be contained in the cheese, the fiber content of the cheese can be reinforced, and the cheese can be made closer to a complete health food. As the water-insoluble dietary fiber, it is preferable to use cellulose. In addition, the amount used is 0.3 to 3%, more preferably 1% to the weight of the cheese.
．． It is preferable to use 0 to 2.0% and add this to the small pieces of cheese and mix it.
さらに、本発明の前記（４）では、ジェランガム粉末及
び／またはカードラン粉末を使用してチーズ片相互の結
着を防止する。Furthermore, in the above (4) of the present invention, gellan gum powder and/or curdlan powder is used to prevent cheese pieces from sticking to each other.
ジェランガムは、一般に水に不溶性であって、温度が上
昇するに従って溶解度が増し、９０’Ｃで完全に溶解す
るゲル化剤である。本発明では、ジェランガム粉末を小
片チーズに添加するとジェランガム粉末がチーズからの
水分を吸収することなく小片チーズ表面を覆い、チーズ
相互間の面接触を小さくするとともにチーズ表面をサラ
サラした状態に保ち、チーズ相互間の結着を防止するこ
とができる。さらに、ジェランガムは、シュレッドチー
ズの流通保存温度の１０℃以下でも粉末状態を維持する
ので流通、の段階においてもチーズがら水分を吸収する
ことなく、チーズ表面をサラサラした状態に保ち、チー
ズ相互の結着を防止することができる。このことは、カ
ードラン粉末でも同様である。Gellan gum is a gelling agent that is generally insoluble in water, increases in solubility as temperature increases, and completely dissolves at 90'C. In the present invention, when gellan gum powder is added to small pieces of cheese, the gellan gum powder covers the surface of the small pieces of cheese without absorbing moisture from the cheese, reduces the surface contact between the cheeses, and keeps the cheese surface in a smooth state. Mutual binding can be prevented. Furthermore, gellan gum maintains its powder state even at 10°C or lower, the distribution and storage temperature of shredded cheese, so it does not absorb moisture from the cheese during the distribution stage and keeps the surface of the cheese smooth, allowing the cheese to bond with each other. It is possible to prevent wear. This also applies to curdlan powder.
ジェランガム粉末及び／またはカードラン粉末の使用量
は、チーズ重量に対し ０．３〜３．０％、より好適に
は１．０〜２．５％％添加することが望ましい。The amount of gellan gum powder and/or curdlan powder to be used is preferably 0.3 to 3.0%, more preferably 1.0 to 2.5%, based on the weight of the cheese.
本発明における小片チーズとしては、ナチュラルチーズ
ばかりではなく、プロセスチーズやチーズを含有するチ
ーズ様食品も、これらがチーズ小片相互間の結着を防止
することができる限り用いられる。従って、本発明にお
けるシュレッドチーズには、これらのチーズを原料とし
たものをも包含する。As the cheese pieces in the present invention, not only natural cheese but also processed cheese and cheese-like foods containing cheese can be used as long as they can prevent the cheese pieces from sticking together. Therefore, the shredded cheese in the present invention includes those made from these cheeses.
本発明のシュレッドチーズの一般的な製法を、ナチュラ
ルチーズを原料とした場合について例示すると次のとお
りである。An example of a general method for producing shredded cheese of the present invention using natural cheese as a raw material is as follows.
ナチュラルチーズを１種又は２種以上配合し、これにク
エン酸ナトリウムおよびリン酸ナトリウム等の融解塩を
添加又は添加せず加熱溶融し、この時必要であればカゼ
イン、植物油脂、脱脂粉乳、大豆蛋白等を添加し、プロ
セスチーズもしくはチーズ様食品を得る。得られた乳化
物をブロック状に充填・冷却し、その後、カッティング
し、前記した一定の形状に成形してシュレッドチーズを
得る。Blend one or more natural cheeses, heat and melt with or without addition of molten salts such as sodium citrate and sodium phosphate, and add casein, vegetable oil, skim milk powder, soybean if necessary. Protein etc. are added to obtain processed cheese or cheese-like food. The obtained emulsion is filled into blocks and cooled, and then cut and molded into the above-described shape to obtain shredded cheese.
あるいは通常の成形を行ってシュレッドチーズとした後
、前記した不溶性食物繊維粉末あるいはジェランガム粉
末及び／またはカードラン粉末を添加混合して製品とす
る。また、上記一定形状に成形することと粉末を添加す
ることの両者を行ってもよい。Alternatively, after conventional molding is performed to make shredded cheese, the above-mentioned insoluble dietary fiber powder, gellan gum powder, and/or curdlan powder is added and mixed to prepare a product. Further, both the above-described molding into a certain shape and the addition of powder may be performed.
プロセスチーズあるいはチーズ様食品からなるシュレッ
ドチーズも、上記のナチュラルチーズを原料とする場合
と同様の処理をすることにより、結着（ブロッキング）
の防止が可能となる。特に、プロセスチーズやチーズ様
食品の場合、歩留りや組織、口当りの改良を目的に高水
分または高脂肪にすることもしばしばあるが、このよう
なチーズでも上記の処理をすることにより、結着（ブロ
ッキング）の防止を効果的に行うことができる。Shredded cheese made from processed cheese or cheese-like foods can also be blocked by the same treatment as when using natural cheese as a raw material.
can be prevented. In particular, processed cheese and cheese-like foods are often made high in moisture or fat in order to improve yield, texture, and mouthfeel. blocking) can be effectively prevented.
次に、実施例を挙げて本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例１
チェダーチーズ５５％とゴーダチーズ４５％をそれぞれ
榎村鉄鋼所製の笹ガキ刃フードスライサ−でシュレッド
し、長さ１０ｆｆＩｎ、幅８０１１、厚さ３鵬のもの（
長さ：幅：厚さ３．３：２．７：１）と長さ１５ｍ、幅
９薗、厚さ３ｍ（長さ：幅：厚さ５：３：１）の２品お
よび、市販品サイズの長さ３０國、幅５閤、厚さ１．３
ｍｍ（長さ：幅：厚さ２３：３．８：１）の合計３品を
得た。これらを各々２００ｇずつ、ポリエチレンの袋に
炭酸ガスとチッソガスの混合ガスを吹き込みながら充填
し、製品とした。この３品を１０°Ｃ〜１２°Ｃの冷蔵
庫に８週間保存し、経時的に、ブロッキング率を測定し
た。Example 1 55% cheddar cheese and 45% Gouda cheese were shredded using a bamboo blade food slicer made by Enomura Steel Works.
Two products: length:width:thickness 3.3:2.7:1) and 15m long, width 9mm, thickness 3m (length:width:thickness 5:3:1), and commercially available products. Size length: 30mm, width: 5mm, thickness: 1.3mm
A total of three products were obtained, each having a length of 23:3.8:1 mm (length:width:thickness). 200 g of each of these was filled into a polyethylene bag while blowing a mixed gas of carbon dioxide gas and nitrogen gas into a product. These three products were stored in a refrigerator at 10°C to 12°C for 8 weeks, and the blocking rate was measured over time.
その結果を第１表に示す。保存８週間口のブロッキング
率は市販品サイズの製品が７１％に対し、本発明による
２品とも４０％未満で、ブロッキングの防止にすぐれた
効果があった。The results are shown in Table 1. The blocking rate after 8 weeks of storage was 71% for the commercially available product, whereas both products according to the present invention were less than 40%, showing excellent effects in preventing blocking.
第
表
実施例２
水分４８％のモザレラチーズを
ダイサーにて短冊形状に成形し、
ＵＲＳＣＨＥＬ社製Ｒ＾
３０鵬×５［１Ｉｆｆｌ×
１．３ｍｍ （２，３： ３．８ ： １ ）および１
１０５Ｘ８ｓＸ３＋＋ （３，３： ２．７ ： １）
の小片チーズをそれぞれ１５ｋｇ得た。得られたチーズ
にそれぞれに水不溶性のセルロース粉末（ファイザー社
製ダイエタリーファイバー）を２４０ｇ（１，６％）添
加混合した後、２００ｇずつガスバリア性のあるポリエ
チレンの袋に充填し、炭酸ガスおよびチッソの混合ガス
でガス置換包装をおこなって製品を得た。Table Example 2 Mozzarella cheese with a moisture content of 48% was formed into a rectangular shape using a dicer, and the following products were prepared:
105X8sX3++ (3,3: 2.7: 1)
15 kg of cheese pieces were obtained each. After adding and mixing 240 g (1.6%) of water-insoluble cellulose powder (dietary fiber manufactured by Pfizer Inc.) to each of the obtained cheeses, 200 g each was filled into polyethylene bags with gas barrier properties, and carbon dioxide and nitrogen were added. A product was obtained by performing gas exchange packaging with a mixed gas.
製品は２品のいずれも１０〜１２℃の冷蔵下で２ケ月経
過しても、チーズの表面はサラサラしており、ブロッキ
ング率は５％以下で極めて小さい値であった。Even after two months of refrigeration at 10 to 12° C. for both products, the surface of the cheese remained smooth and the blocking rate was extremely low at 5% or less.
さらに、前記方法と同様の方法で水不溶性セルロース粉
末をチーズ重量に対し、１．０％、１．５％及び２．０
％添加した場合について１０°Ｃに８週間保存したとき
のブロッキング率りについて第２表に示した。この結果
、いずれの場合も無添加の場合に較べてブロッキング阻
止効果を奏するが、特にチーズ小片が１０Ｘ１０Ｘ８■
（３，３：２．７： １ ）の場合は、３０ｍｍＸ５ｎ
ｍＸ１．３ｍｍ （２３： ３．８ ： １）の場合に
くらべてブロッキング阻止効果が優れていた。Furthermore, water-insoluble cellulose powder was added at 1.0%, 1.5% and 2.0% by weight of cheese in the same manner as above.
Table 2 shows the blocking rate when stored at 10°C for 8 weeks in the case of adding %. As a result, in any case, the blocking effect is more effective than when no additive is used, but especially when the cheese pieces are 10X10X8
(3,3:2.7:1), 30mmX5n
The blocking prevention effect was superior to that in the case of m×1.3 mm (23:3.8:1).
第
表
実施例３
水不溶性セルロース粉末に代えてジェランガム粉末を用
いる以外は、実施例２と同様にして製品を得た。この製
品を１０°Ｃで２週間保存した場合について、そのブロ
ッキング率９）を第３表に示した。Table 1: Example 3 A product was obtained in the same manner as in Example 2, except that gellan gum powder was used instead of water-insoluble cellulose powder. Table 3 shows the blocking rate 9) when this product was stored at 10°C for 2 weeks.
第３表
実施例４
粉砕した国産ゴーダチーズ２０ｋｇ、オランダ産ゴーダ
チーズ１８ｋｇ、オーストラリア産チェダーチーズ１２
ｋｇに、溶融塩としてクエン酸ナトリウム４００ｇ、ポ
リリン酸ナトリウム１５０ｇを添加し、さらに安定剤と
してキサンタンガム６０ｇ、ローカストカストビーンガ
ム３０ｇを加え、水５００ｇ （製品水分を４４％に調
整する量）を添加した後蒸気を乳化釜内に直接吹き込み
、１２Ｏｒｐｍで撹拌しながら加熱溶融して、融化チー
ズを得た。Table 3 Example 4 20 kg of crushed domestic gouda cheese, 18 kg of Dutch gouda cheese, 12 kg of Australian cheddar cheese
kg, 400 g of sodium citrate and 150 g of sodium polyphosphate were added as molten salts, 60 g of xanthan gum and 30 g of locust cast bean gum were added as stabilizers, and 500 g of water (an amount to adjust the product moisture to 44%) was added. After-steam was blown directly into the emulsification pot, and the mixture was heated and melted while stirring at 12 rpm to obtain molten cheese.
得られたチーズは８ｋｇのブロックに充填し、直ちに５
°Ｃの冷蔵庫内で冷却した。このブロック状チーズを実
施例２の方法で１０１＋１１１Ｘ８０１１Ｘ３１１１１
１（３，３： ２．７ ： １ ）の小片にシュレッド
し、これにセルロース粉末をチーズ８ｋｇに対して１６
０ｇ加え混合して、実施例２と同様の方法でブロックキ
ング率＊）を訓ぺたところ、１０°Ｃ保存下で２ケ月経
過後も２．２％と低く、良好なサラサラ性を維持してい
た。The obtained cheese was packed into 8 kg blocks and immediately
Cooled in a refrigerator at °C. This block-shaped cheese was processed using the method of Example 2 to yield 101+111X8011X31111
1 (3,3: 2.7: 1), and add cellulose powder to it at a ratio of 16 to 8 kg of cheese.
0g was added and mixed, and the blocking rate*) was measured in the same manner as in Example 2. Even after 2 months of storage at 10°C, it was as low as 2.2%, maintaining good smoothness. Ta.
実施例５
エグモントチーズを■日本キャリア工業製チョッパーに
て、直径５ｍｍの目皿を用いて、長さ２０■の円柱状に
成形し小片チーズを得た。Example 5 Egmont cheese was molded into a cylindrical shape with a length of 20 mm using a perforated plate with a diameter of 5 mm using a Nippon Carrier Kogyo chopper to obtain small pieces of cheese.
得られたチーズを１５０ｇずつガスバリア性のあるフィ
ルムに充填し、炭酸ガス及びチッソの混合ガスでガス置
換包装をおこなって製品を得た。Each 150 g of the obtained cheese was filled into a film having gas barrier properties, and gas exchange packaging was performed with a mixed gas of carbon dioxide and nitrogen to obtain a product.
これを１０°Ｃの冷蔵庫に８週間保存した。This was stored in a refrigerator at 10°C for 8 weeks.
その結果を第４表に示す、保存８週間目のブロッキング
率１は市販品サイズの７１％に対し、本発明品は２７．
５％でブロッキングの防止にすぐれた効果があった。The results are shown in Table 4. The blocking rate 1 after 8 weeks of storage was 71% for the commercially available product, while the product of the present invention had a blocking rate of 27.
A concentration of 5% had an excellent effect on preventing blocking.
第
表
（発明の効果）
本発明のシュレッドチーズは、チーズの形状を特定した
りあるいは添加物を添加することによってチーズ相互間
の面接触を小さくし、また厚さを大きくして変形しにり
＜シたので、チーズ小片相互の結着（ブロッキング）を
防止することができ、サラサラした状態を維持すること
ができ、外観が良く、使い易いものとなる。Table 1 (Effects of the Invention) The shredded cheese of the present invention reduces surface contact between the cheeses by specifying the shape of the cheese or adding additives, and increases the thickness to prevent deformation. As a result, it is possible to prevent the cheese pieces from sticking together (blocking) and maintain a smooth state, resulting in a good appearance and ease of use.
また添加物として水不溶性食物繊維（ダイエタリーファ
イバー）粉末を用いると、従来チーズに欠けている繊維
質を補強することができ、チーズをより優れた健康食品
とすることができる。In addition, when water-insoluble dietary fiber powder is used as an additive, it is possible to reinforce the fiber quality that cheese conventionally lacks, making cheese a better health food.
Claims (5)
さ（高さ）の比を２〜１６：２〜１６：１としてチーズ
相互間の面接触を小さくしたことを特徴とする結着を防
止したシュレッドチーズ(1) A result characterized in that the shape of the small pieces of cheese is a rectangular parallelepiped, and the ratio of length:width:thickness (height) is 2 to 16:2 to 16:1 to reduce surface contact between the cheeses. Shredded cheese that prevents staining
求項（１）に記載の結着を防止したシュレッドチーズ(2) Shredded cheese that prevents binding according to claim (1), wherein the small pieces of cheese have a thickness of 2.5 to 6.0 mm.
状の錠剤形、ラグビーボール形、円柱形、円錐形、角錐
形、円錐台形、角錐台形及び表面が波形状の形状よりな
る群から選択される形状のうち１種または２種以上の形
状としてチーズ相互間の面接触を小さくしたことを特徴
とする結着を防止したシュレッドチーズ(3) The shape of the small piece of cheese is a group consisting of a spherical shape, a tablet shape with a convex or concave center, a rugby ball shape, a cylindrical shape, a cone shape, a pyramid shape, a truncated cone shape, a truncated pyramid shape, and a shape with a wavy surface. Shredded cheese that prevents binding, characterized by having one or more shapes selected from the shapes that reduce surface contact between the cheeses.
ーズ相互間の面接触を小さくしたことを特徴とする結着
を防止したシュレッドチーズ(4) Shredded cheese that prevents binding, characterized by adding water-insoluble dietary fiber powder to small pieces of cheese to reduce surface contact between the cheeses
）に記載の結着を防止したシュレッドチーズ（６）小片
チーズにジェランガム粉末及びカードラン粉末からなる
群から選択される化合物の１種または２種を添加してチ
ーズ相互間の面接触を小さくしたことを特徴とする結着
を防止したシュレッドチーズ(5) Claim (4) wherein the water-insoluble dietary fiber is cellulose.
Shredded cheese that prevents binding as described in (6) One or two compounds selected from the group consisting of gellan gum powder and curdlan powder is added to small pieces of cheese to reduce surface contact between the cheeses. Shredded cheese that prevents binding, characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020113A JPH0795921B2 (en) | 1990-01-30 | 1990-01-30 | Shredded cheese that prevents binding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020113A JPH0795921B2 (en) | 1990-01-30 | 1990-01-30 | Shredded cheese that prevents binding |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03224442A true JPH03224442A (en) | 1991-10-03 |
| JPH0795921B2 JPH0795921B2 (en) | 1995-10-18 |
Family
ID=12018067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020113A Expired - Lifetime JPH0795921B2 (en) | 1990-01-30 | 1990-01-30 | Shredded cheese that prevents binding |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0795921B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011019453A (en) * | 2009-07-16 | 2011-02-03 | Matsutani Chem Ind Ltd | Cheese binding inhibitor, and cheese-containing food |
| JP2014014286A (en) * | 2012-07-06 | 2014-01-30 | Tolona Japan:Kk | Small cheese piece, aggregate of small cheese pieces, packaged small cheese pieces |
| JP2017131217A (en) * | 2016-01-22 | 2017-08-03 | 日本製紙株式会社 | Food additive |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59183649A (en) * | 1983-04-01 | 1984-10-18 | Snow Brand Milk Prod Co Ltd | Production of easily meltable granular process cheese |
| JPS61135543A (en) * | 1984-12-05 | 1986-06-23 | Snow Brand Milk Prod Co Ltd | Production of fine powder made of cheese and apparatus therefor |
| JPS61224933A (en) * | 1985-11-29 | 1986-10-06 | Nichijiyuu Shoji:Kk | Granular cheese |
| JPS6324849A (en) * | 1986-07-01 | 1988-02-02 | フリスコ − フインドウス アクチエンゲゼルシヤフト | Production of granular fresh cheese |
| JPS63169970A (en) * | 1987-01-06 | 1988-07-13 | San Ei Chem Ind Ltd | Laver |
-
1990
- 1990-01-30 JP JP2020113A patent/JPH0795921B2/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59183649A (en) * | 1983-04-01 | 1984-10-18 | Snow Brand Milk Prod Co Ltd | Production of easily meltable granular process cheese |
| JPS61135543A (en) * | 1984-12-05 | 1986-06-23 | Snow Brand Milk Prod Co Ltd | Production of fine powder made of cheese and apparatus therefor |
| JPS61224933A (en) * | 1985-11-29 | 1986-10-06 | Nichijiyuu Shoji:Kk | Granular cheese |
| JPS6324849A (en) * | 1986-07-01 | 1988-02-02 | フリスコ − フインドウス アクチエンゲゼルシヤフト | Production of granular fresh cheese |
| JPS63169970A (en) * | 1987-01-06 | 1988-07-13 | San Ei Chem Ind Ltd | Laver |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011019453A (en) * | 2009-07-16 | 2011-02-03 | Matsutani Chem Ind Ltd | Cheese binding inhibitor, and cheese-containing food |
| JP2014014286A (en) * | 2012-07-06 | 2014-01-30 | Tolona Japan:Kk | Small cheese piece, aggregate of small cheese pieces, packaged small cheese pieces |
| JP2017131217A (en) * | 2016-01-22 | 2017-08-03 | 日本製紙株式会社 | Food additive |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0795921B2 (en) | 1995-10-18 |
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