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Cheese and method for producing the same

A manufacturing method and cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problem of absence of calcium, etc., and achieve the effect of good solubility

Inactive Publication Date: 2011-06-15
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Moreover, there is no natural cheese fortified with nutrients such as calcium on the market

Method used

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  • Cheese and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] 5 kg of frozen Gouda cheese and 5 kg of cheddar cheese were pulverized with a freeze cutter. The composition of the cheese which combined both was 38 weight% of water|moisture content, 31 weight% of fat content, and 26 weight% of protein contents. 50 g of protein powder and 50 g of dextrin were added therein and fully mixed. After returning to room temperature, a simple tablet forming machine was used to form a cuboid of 2 cm × 4 cm × 1.5 cm and cooled. Trial-produce 50 rectangular parallelepiped cheeses. The rectangular parallelepiped cheese maintains its shape firmly even when held by hand, is easily disintegrated in the mouth when eaten, has good solubility in the mouth, is not sticky, and has a good mouthfeel.

Embodiment 2

[0076] After pulverizing 8 kg of gouda cheese and 2 kg of cheddar cheese with a meat grinder (sieve hole 4.8 mm phi), fully mix, and use a simple tablet forming machine to form a cuboid of 2 cm × 4 cm × 1.5 cm and cool. Trial-produce 50 rectangular parallelepiped cheeses. The composition of the combined cheese was 41 weight% of water|moisture content, 28 weight% of fat content, and 26 weight% of protein contents. The rectangular parallelepiped cheese maintains its shape firmly even when held by hand, is easily disintegrated in the mouth when eaten, has good solubility in the mouth, is not sticky, and has a good mouthfeel.

Embodiment 3

[0078] Cheddar cheese 9kg is pulverized with a meat grinder (sieve plate hole 3mmφ), fully mixed with powdered cheese 1kg, and formed into a disc shape with a diameter of 3cm and a thickness of 7mm using a simple tablet forming machine. Trial production of 50 disc-shaped cheeses. The composition of the cheese which combined both was 33 weight% of water|moisture content, 35 weight% of fat content, and 26 weight% of protein contents. The disc-shaped cheese maintains its shape firmly even when held by hand, is easily disintegrated in the mouth when eaten, has good solubility in the mouth, is not sticky, and has a good mouthfeel.

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Abstract

The invention refers to a cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.

Description

technical field [0001] The present invention relates to a kind of cheese and its manufacturing method. In detail, it is related with the cheese which made hard and inedible natural cheese, such as extra hard cheese, hard cheese, and semi-hard cheese, easy to eat, and its manufacturing method. Conversely, it relates to a structure-adjusted cheese hardened so that it is difficult to break even when it is formed into a thin stick, and a method for producing the same. It also relates to a method for producing a new type of cheese, in which food or nutritional supplements can be added, or various cheeses can be mixed, or shaped into unique shapes such as properties. Background technique [0002] General consumers tasted hard or semi-hard mature natural cheeses such as cheddar and gouda cheese that have been sliced, and refined cheeses such as 6P cheese and baby cheese, and asked about their preferences. The results of the survey showed that refined cheeses are preferred . The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C2250/20A23C19/09
Inventor 相泽茂清水信行西尾智子山仓慎一
Owner MEIJI CO LTD
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