Filled food product

Abstract

To stably and continuously provide filled cheese in which seams are tightly sealed and contents are prevented from leaking by a filling-wrapping machine even if a food product with low viscosity and fluidity is filled by the filling-wrapping machine as an inclusion.SOLUTION: For producing filled cheese obtained by filling contents with cheeses as outer skin, cheeses having a moisture content of 48.0% or more and 56.0% or less and pH of 5.30 or more and 5.70 or less are used as the outer skin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a stuffed cheese, and more particularly to a stuffed cheese in which both the rind and the filling are cheeses. [Background technology]

[0002] Examples of filled cheeses, which have a natural cheese or processed cheese outer shell and a fluid food inside, include the following: Patent Document 1 describes a stuffed cheese in which an elastic natural cheese with an improved freshness and milkiness is used as the outer layer, and a method for producing the same. Raw milk is coagulated with a milk-clotting enzyme such as rennet, and lactic acid bacteria and an acidulant (such as lactic acid) are added to adjust the pH to a predetermined value of 4 to 7, after which the whey is discharged to obtain cheese curds. The resulting cheese curds are kneaded together with a liquid dairy food while being gently heated to give them elasticity (stretchability), which requires a kneading step. Patent Document 2 describes an enrobed cheese in which an elastic natural cheese is used as an outer layer and a method for producing the same. This production method is characterized by producing an enrobed cheese by using a natural cheese with an elasticity of 4 or more as evaluated by a specific evaluation method as the outer layer and continuously enrobing the cheese in an enrobing machine at a temperature range of 35°C to 60°C. Cream cheese is used as the filling, but there is no description of its viscosity or fluidity, making it unclear whether it can be enrobed with a low viscosity without the filling spilling out. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2016-063808 [Patent Document 2] International Publication No. 2016 / 043311 Brochure Summary of the Invention [Problem to be solved by the invention]

[0004] When natural cheese or processed cheese is used as the outer shell and a low-viscosity, fluid food is used as the inner filling in an encrusting machine, the success rate of encrustation decreases due to the inclusions sometimes spilling out, making it difficult to stably produce encrusted foods. The above-mentioned conventional stuffed cheeses (Patent Documents 1 and 2) also have no distinctive viscosity characteristics of the inclusions, and the same is true for commercially available stuffed cheeses. To provide an enrobed cheese in a crust made of cheese, which has a tight seam and prevents leakage of the inclusions even when a low-viscosity, fluid food is enrobed in the enrobing machine, in a stable and continuous manner by the enrobing machine. [Means for solving the problem]

[0005] As a result of intensive research to solve the above problems, the inventors of the present application discovered that by using cheese as the outer shell and controlling its moisture content, pH, and temperature, it is possible to produce a good filling regardless of the viscosity of the sponge, and thus completed the present invention. That is, the present invention has the following configuration. <1> This method for producing filled cheese is made by using cheese as a skin and enclosing the contents in the skin, and includes a step of enclosing the cheese skin, which has a moisture content of 48.0% or more and 56.0% or less and a pH of 5.30 or more and 5.70 or less, with the filling. <2> The temperature range of the enveloping process is 50°C or more and 85°C or less. <1> Manufacturing method. <3> The cheese used as the outer shell is natural cheese, processed cheese, cheese food, or dairy-based cheese. <1> or <2> The stuffed cheese described in . <4> The enrobed cheese is made by enrobing the contents with natural cheese and / or processed cheese as an outer skin, and the moisture content of the natural cheese and / or processed cheese forming the outer skin is 48.0% or more and 56.0% or less, and the pH is 5.30 or more and 5.70 or less. [Effects of the Invention]

[0006] According to the present invention, it is possible to stably and continuously provide filled cheeses that are filled with a cheese crust, regardless of the viscosity of the filling. DETAILED DESCRIPTION OF THE INVENTION

[0007] (Rin of cheese) The cheese used to form the rind in the present invention may be natural cheese, processed cheese, cheese food, or a dairy-based raw material, and preferably is a resilient natural cheese, processed cheese, cheese food, or dairy-based raw material (hereinafter, natural cheese, processed cheese, cheese food, and dairy-based raw material may be collectively referred to as cheese, etc.). Examples of resilient cheese, etc. include natural cheese obtained by kneading raw cheese material, and processed cheese, cheese food, or dairy-based raw material obtained by emulsifying raw cheese material. "Dairy-based raw material" refers to a food product whose main ingredient is milk, etc., and examples of dairy-based raw materials used to form the rind in the present invention include those containing materials commonly used as secondary ingredients in cheese products, such as polysaccharides and starch. These may be used alone or in combination of two or more. Examples of raw cheese include, but are not limited to, mozzarella cheese, caciocavallo cheese, scamorza cheese, provolone cheese, and string cheese. It is desirable that the natural cheese used as the raw material be of low ripeness. This is because low ripeness cheese has strong elasticity and stringiness after kneading, which is advantageous for filling. Low-ripeness natural cheese generally refers to raw cheese that is 25% by mass or less mature, and in which the soluble nitrogen content in an aqueous solution adjusted to pH 4.4 (the ratio of total nitrogen to water-soluble nitrogen) is 25% by mass or less of the total nitrogen content. The raw cheese may be kneaded and emulsified using a general-purpose machine used for kneading cheese, such as a kettle-type emulsifier, a Stephan-type emulsifier, a kneader, etc. Of these, a kettle-type emulsifier or a kneader is preferred. The thickness of the outer shell should be within a range that allows the cheese to be filled in a filling machine, can withstand vibrations during transportation, and provides a pleasant texture when eaten, and is preferably in the range of 1.5 mm to 8 mm, and more preferably 1.5 to 3 mm.

[0008] The moisture content of the cheese used to form the outer skin is preferably 48.0% or more and 56.0% or less, and more preferably 50.0% or more and 53.0% or less. If the moisture content is less than 48.0%, the cheese used to form the outer skin will be too hard and it will be difficult to encase the bean paste, while if the moisture content is 56.0%, the cheese will be too soft and the bean paste will easily leak out. The pH of the cheese to be used as the outer skin is preferably 5.30 or more and 5.70 or less, and more preferably 5.63 or more and 5.66 or less. The temperature in the process of enveloping the filling with the outer skin is preferably 50°C or higher and 85°C or lower, and more preferably 70°C or higher and 80°C or lower.

[0009] (Food to be filled (inclusions)) The food to be filled can be any food that can be filled with the cheese or other ingredients that form the outer skin, and is not limited to this. By using a food product with a different texture from the outer skin, it is possible to provide a natural cheese that allows for the enjoyment of the difference in texture between the outer skin and the inner skin. Examples of cheese that can be used as the inner skin include cream cheese, fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, processed cheese, cheese food, and dairy ingredients. The dairy ingredient may be any material commonly used as a secondary ingredient in cheese products, including, but not limited to, "vegetable oils and fats," "thickening polysaccharides," "starch," "flavorings," and "cheese powder." A specific combination of the outer skin and the inner skin is, for example, mozzarella cheese as the outer skin, which is then mixed in a Stephan-type emulsifier to produce "string cheese," and the resulting cheese is then combined with fresh cream or other ingredients to form the inner skin. For example, a mozzarella crust, such as that of burrata, can be used as the outer layer, and a cream mixture made from scraps of mozzarella, such as mozzarella scraps, can be used as the inner layer to create a filled cheese that also effectively utilizes the mozzarella. This type of filled cheese offers the distinct textures of a firm crust and a creamy inner layer. In addition to cheese, other foods that can be included include fermented milk such as yogurt, cream, butter, margarine, meat, processed meat products, vegetables, seafood, processed marine products, fruit, spices, molasses, jam, sauce, preparations, fillings, processed egg products, processed soy products, seasonings, soup, pudding, jelly, nutritional foods, and supplements.

[0010] The viscosity of the food to be enclosed can be stable even if it has a low viscosity, and the viscosity of the contents is preferably 5 to 100 cP, more preferably 50 to 100 cP. When filling is made by wrapping food inclusions in an outer shell, the texture of the inclusions can be fully enjoyed if the weight ratio of the inclusions is high, but the inclusions tend to spill out, making it difficult to encase the filling stably.If the inclusions are too few, it is easy to encase the filling, but the texture of the inclusions cannot be enjoyed.

[0011] The weight ratio of the shell to the inclusion in the filled food of the present invention is in the range of 70 to 30:30 to 70, preferably 60:40 to 40:60, and more preferably 50:50 to 50:50.

[0012] (Manufacturing method, wrapping equipment) The encrusting machine is not particularly limited as long as it is an encrusting machine generally used for food products, but any machine that can heat natural cheese or processed cheese and encrust food products quantitatively and continuously will do. [Example]

[0013] [Example 1] (1) Adjusting the outer skin 5.0 kg of mozzarella cheese, 15 g of lactic acid, and water added to a temperature of 50.0% after heating and stirring were placed in a kettle-type emulsifier and stirred at 150 rpm for 1 minute. Direct and indirect steam were added at 150 rpm to heat the mixture to 80°C, and the mixture was stirred at 150 rpm for 4 minutes to obtain a resilient natural cheese crust. The pH of the resulting natural cheese was 5.650.

[0014] (2) Adjustment of the inclusions (cheese) to be filled Using the same method as in (1) above, 2.5 kg of elastic natural cheese was placed in a Stephan-type emulsifying kettle and stirred at 1500 rpm for 2 minutes to obtain shredded elastic natural cheese. The shredded elastic natural cheese was mixed with 2.5 kg of fresh cream with a fat content of 47%, and left to stand in a refrigerator for at least one day to produce inclusions of stuffed cheese.

[0015] (3) Wrapping process 5.0 kg of the elastic natural cheese obtained in (1) above to form the outer shell and 5.0 kg of the cheese obtained in (2) above to form the inclusions were placed in an encrusting machine (manufactured by Cobard Co., Ltd.). The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 70°C during encrustation, and the conditions were set so that the weight per piece would be 35 g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was received in a 60 mm diameter hemispherical container (made of ABS resin) placed on a conveyor belt attached to the encrusting machine. The container was then inverted, and the encrusted cheese was discharged into cooling water at 5°C, resulting in a two-layer encrusted cheese with different textures on the inside and outside. The time from receiving it in the container to discharging it into the cooling water was 4 seconds.

[0016] [Example 2] (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, 15 g of lactic acid, and water added to a moisture content of 52.0% after heating and stirring were placed in a kettle-type emulsifier, stirred at 150 rpm for 1 minute, steam was added at 150 rpm to raise the temperature to 85°C, and stirred at 150 rpm for 1 minute to obtain an elastic processed cheese crust. The pH of the resulting processed cheese was 5.660.

[0017] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 50% were added to a Stephan emulsification kettle and stirred at 1500 rpm for 30 seconds, heated to 85°C at 1500 rpm, and stirred at 1500 rpm for 30 seconds to obtain the process cheese to be included.

[0018] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed in an encrusting machine (manufactured by Covard Co., Ltd.) The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 70°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of the outer shell to the inclusions would be 1:1. The filled cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60 mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the filled cheese was discharged into cooling water at 5°C, resulting in two layers of filled cheese with different textures on the inside and outside.

[0019] [Example 3] (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, 18 g of lactic acid, and water added to a temperature of 55.0% after heating and stirring were placed in a kettle-type emulsifier and stirred at 150 rpm for 1 minute. Steam was added at 150 rpm to raise the temperature to 85°C, and the mixture was stirred at 150 rpm for 1 minute to obtain an elastic processed cheese crust. The pH of the resulting processed cheese was 5.622.

[0020] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 50% were added to a Stephan emulsification kettle and stirred at 1500 rpm for 30 seconds, heated to 85°C at 1500 rpm, and stirred at 1500 rpm for 30 seconds to obtain the process cheese to be included.

[0021] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed in an encrusting machine (manufactured by Covard Co., Ltd.) The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 60°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of the outer shell to the inclusions would be 1:1. The filled cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60 mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the filled cheese was discharged into cooling water at 5°C, resulting in two layers of filled cheese with different textures on the inside and outside.

[0022] [Example 4] (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, 18 g of lactic acid, and water added to a temperature of 48.5% after heating and stirring were placed in a kettle-type emulsifier and stirred at 150 rpm for 1 minute. Steam was added at 150 rpm to raise the temperature to 85°C, and the mixture was stirred at 150 rpm for 1 minute to obtain an elastic processed cheese crust. The pH of the resulting processed cheese was 5.613.

[0023] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 51% were added to a Stephan emulsification kettle and stirred at 1500 rpm for 30 seconds, heated to 85°C at 1500 rpm, and stirred at 1500 rpm for 30 seconds to obtain the process cheese to be included.

[0024] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed into an encrusting machine (manufactured by Covard Co., Ltd.). The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 60°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the encrusted cheese was discharged into cooling water at 5°C, resulting in two-layer encrusted cheese with different textures on the inside and outside.

[0025] [Example 5] (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, 36 g of lactic acid, and water added to a temperature of 48.9% after heating and stirring were placed in a kettle-type emulsifier, stirred at 150 rpm for 1 minute, steam was added at 150 rpm to raise the temperature to 85°C, and the mixture was stirred at 150 rpm for 1 minute to obtain an elastic processed cheese crust. The pH of the resulting processed cheese was 5.340.

[0026] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 50% were added to a Stephan emulsification kettle and stirred at 1,500 rpm for 30 seconds, heated to 85°C at 1,500 rpm, and stirred at 1,500 rpm for 30 seconds to obtain the process cheese that would become the inclusions.

[0027] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed into an encrusting machine (manufactured by Covard Co., Ltd.). The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 55°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the encrusted cheese was discharged into cooling water at 5°C, resulting in two-layer encrusted cheese with different textures on the inside and outside.

[0028] [Comparative Example 1] (1) Adjusting the outer skin 5.0 kg of mozzarella cheese, 4 g of sodium bicarbonate, and water added to a temperature of 50.0% after heating and stirring were placed in a kettle-type emulsifier and stirred at 150 rpm for 1 minute. Direct and indirect steam were added at 150 rpm to heat the mixture to 80°C, and the mixture was stirred at 150 rpm for 4 minutes to obtain a resilient natural cheese crust. The pH of the resulting natural cheese was 5,800.

[0029] (2) Adjustment of the cheese filling (inclusions) 2.5 kg of elastic natural cheese was prepared in the same manner as in (1) above, and then placed in a Stephan-type emulsifying kettle and stirred at 1500 rpm for 2 minutes to obtain shredded elastic natural cheese. The shredded elastic natural cheese was mixed with 2.5 kg of fresh cream with a fat content of 47%, and left to stand in a refrigerator for over a day to prepare inclusions of stuffed cheese.

[0030] (3) Wrapping process The elastic natural cheese that would become the outer shell obtained in (1) above and the inclusions obtained in (2) above were placed into an encrusting machine (manufactured by Covard Co., Ltd.). The hopper temperature for the outer shell was adjusted so that the temperature of the outer shell would be 70°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was first received by a conveyor belt attached to the encrusting machine, transported to the conveyor belt outlet, and then discharged into cooling water to obtain a two-layered encrusted product. The temperature of the cooling water was 5°C, and the time until the cheese was discharged into the cooling water was 15 seconds.

[0031] Comparative Example 2 (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, and water added to a moisture content of 57.0% after heating and stirring were placed in a kettle-type emulsifier, stirred at 150 rpm for 1 minute, steam was added at 150 rpm to raise the temperature to 85°C, and stirred at 150 rpm for 1 minute to obtain an elastic processed cheese that would become the outer skin. The pH of the resulting processed cheese was 5.680.

[0032] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 51% were added to a Stephan emulsification kettle and stirred at 1500 rpm for 30 seconds, heated to 85°C at 1500 rpm, and stirred at 1500 rpm for 30 seconds to obtain the process cheese to be included.

[0033] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed into an encrusting machine (manufactured by Cobard Co., Ltd.). The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 70°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the encrusted cheese was discharged into cooling water at 5°C, resulting in two-layer encrusted cheese with different textures on the inside and outside.

[0034] Comparative Example 3 (1) Adjusting the outer skin 4.0 kg of mozzarella cheese, 15 g of sodium polyphosphate, 4 g of thickening polysaccharide, 20 g of lactic acid, and water added to a moisture content of 50.0% after heating and stirring were placed in a kettle-type emulsifier, stirred at 150 rpm for 1 minute, steam was added at 150 rpm to raise the temperature to 85°C, and stirred at 150 rpm for 1 minute to obtain an elastic processed cheese crust. The pH of the resulting processed cheese was 5.570.

[0035] (2) Adjustment of the inclusions (cheese) to be filled 3.0 kg of cream cheese, 66 g of sodium polyphosphate, 0.5 kg of butter, 15 g of baking soda, 5 g of thickening polysaccharide, and water to a moisture content of 51% were added to a Stephan emulsification kettle and stirred at 1500 rpm for 30 seconds, heated to 85°C at 1500 rpm, and stirred at 1500 rpm for 30 seconds to obtain the process cheese to be included.

[0036] (3) Wrapping process The elastic processed cheese for the outer shell obtained in (1) above and the processed cheese for the inclusions obtained in (2) above were placed into an encrusting machine (manufactured by Covard Co., Ltd.). The temperature of the outer shell hopper was adjusted so that the temperature of the outer shell would be 45°C during encrustation, and the conditions were set so that the weight per piece would be 35g and the weight ratio of outer shell to inclusion would be 1:1. The encrusted cheese supplied (discharged) from the encrusting machine was received in a hemispherical container (made of ABS resin) with a diameter of 60mm placed on a conveyor belt attached to the encrusting machine, and then the container was inverted and the encrusted cheese was discharged into cooling water at 5°C, resulting in two-layer encrusted cheese with different textures on the inside and outside.

[0037] (4) Encapsulation success rate In Examples 1 to 5 and Comparative Examples 1 to 3, stuffed cheese was produced, and the cases where the contents could be wrapped in the outer shell were considered successful, and the success rate of the stuffing was shown as the results.

[0038] [result] JPEG2025152606000001.jpg31169

Claims

1. This method for producing stuffed cheese is made by using cheese as a skin and enclosing the contents in the skin, and includes a step of enclosing the skin of cheese having a moisture content of 48.0% or more and 56.0% or less and a pH of 5.30 or more and 5.70 or less.

2. 2. The method for producing stuffed cheese according to claim 1, wherein the temperature in the stuffing process is in the range of 50°C or higher and 85°C or lower.

3. 3. The method for producing an enrobed cheese according to claim 1 or claim 2, wherein the cheese used to form the outer skin is natural cheese, processed cheese, cheese food, or a cheese based on milk.

4. The stuffed cheese is made by wrapping a filling in a skin made of natural cheese and / or processed cheese, and the moisture content of the natural cheese and / or processed cheese forming the skin is 48.0% or more and 56.0% or less, and the pH is 5.30 or more and 5.70 or less.

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