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How to make dried cheese

A manufacturing method and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of increased investment in equipment, changes in cheese quality, and a large number of processes, and achieve the effects of good taste or taste and good crush resistance.

Active Publication Date: 2020-05-29
MEIJI CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, in the conventional method for producing dry cheese, a large number of steps are required, and thus an increase in equipment investment on an industrial scale is a problem.
In addition, in the conventional production method of dry cheese, the quality of cheese may change during the process of adding food additives including emulsifiers, pulverization, etc.

Method used

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  • How to make dried cheese
  • How to make dried cheese
  • How to make dried cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0268] A 1% by mass starch aqueous solution was poured into an aluminum pan (length: 18 cm, width: 32 cm, depth: 3.5 cm). Next, place approximately cylindrical cheese pieces (kind: mozzarella, thickness: 8mm, diameter: about 60mm, moisture content: 55% by mass, specific surface area: about 0.3mm) in this aluminum dish -1 ) to immerse the cheese block in the starch aqueous solution, thereby obtaining a dipping product of the cheese block. Here, regarding the depth of the starch aqueous solution in the aluminum pan, in Example 1, it was set to the depth of the entire surface area of ​​the cheese block, in Example 2, it was set to the depth of half the surface area of ​​the cheese block, and in Example 2. In Example 3, it was set to the depth which immersed only the bottom part of the cheese block (1 / 5 of the surface area of ​​the cheese block was immersed in the aqueous solution depth).

[0269] Then, the aluminum tray in the state of storing the dipped cheese block was directl...

Embodiment 15～19

[0363] In addition to Gouda in Example 15, Cheddar in Example 16, Raclette in Example 17, Mimoret in Example 18, and Parmesan in Example 19 , prepare a test sample in the same manner as in Example 1 (type of cheese: mozzarella), and perform sensory evaluation in the same manner as in Test Example 1 (items: reproducibility of hot water recovery, stringiness, texture and taste) sex).

[0364] The evaluation results are shown in Table 7.

[0365] Table 7

[0366]

[0367] As shown in Table 7, good results were obtained for all cheeses with regard to hot water restorability. In particular, mozzarella, gouda, and cheddar showed good results in all items regarding hot water restitution, stringiness, reproducibility of texture, and reproducibility of taste.

Embodiment 20～23

[0369] In addition to the above, in Example 20 (kind of cheese: cream), Example 21 (kind of cheese: Cottage Cheese), Example 22 (kind of cheese: mascarpone), Example 23 (The kind of cheese: Processed cheese), except having used further different cheese as a raw material, it carried out similarly to Example 1, the test sample was prepared, and the hot water recovery property was evaluated by the method similar to Test Example 1.

[0370] As a result, all of the test samples showed good hot water restorability (score 5).

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PUM

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Abstract

The invention provides a method for producing dry cheese, which comprises the step of freeze-drying the aqueous medium maceration of the cheese block, and the aqueous medium maceration of the cheese block is to embed all or part of the cheese block in the aqueous medium or It is formed by impregnating the material with water-based medium. This production method is a method for simply producing dried cheese that can be reconstituted with hot water, making full use of the original good quality of cheese materials.

Description

[0001] This patent application claims priority based on Japanese Patent Application No. 2013-208546 (filing date: October 3, 2013 ), which was filed earlier. The entire disclosure of this prior patent application is hereby incorporated by reference as part of the present disclosure. technical field [0002] The present invention relates to a new method for producing dry cheese. Background technique [0003] In recent years, in the field of food and drink, in order to provide ready-to-eat food with various ingredients, it is required to develop various dry food materials. [0004] Among food materials, generally speaking, cheese is directly dried as a block material, so it is difficult to be reconstituted by hot water, and it is difficult to use it as an ingredient such as ready-to-eat food. Accordingly, various methods for producing dry cheese capable of being reconstituted with hot water have been reported. [0005] Patent Document 1 reports a method for producing dried n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/086
CPCA23C19/086A23C19/0921
Inventor 西野芳土馆恭子福井雅英小林正央
Owner MEIJI CO LTD
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