JP2003061583A - Cheese-containing custard cream and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make anyone simply and readily prepare a stable high-quality cheesecake by providing a cheese-containing custard cream product for cheese cake, which can keep stable qualities for a long period of time and is distributable on the market. SOLUTION: This cheese-containing custard cream product is obtained by mixing at least modified starch, sugar, egg yolk, milk, and cheeses as raw materials, optionally adding oils and fats to the mixture, heating the mixture to about 90 deg.C with stirring and quenching the mixture. The cheese-containing custard cream product thus obtained can keep stable qualities for a long period of time of about three months by an ordinary cold storage. This baked type cheesecake can simply and readily be produced by mixing the cheese-containing custard cream product with meringue to give cheesecake dough and baking the dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a custard cream with cheese which can be used mainly for baked cheesecake and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, for example, when making a baked cheesecake at a Western confectionery store, etc., cream cheese is mainly mixed with fresh cream or sugar, and the mixture is stirred to form a uniform paste. It was a troublesome process such as mixing it into the dough for cheesecake.

[0003]

Conventionally, since cheese-containing custard cream that can be used for cheesecake has not been distributed in the market, when making a baked cheesecake, the above-mentioned cream cheese is used. However, the hardness of the cream changes depending on how much heat is added and how it is stirred, especially when cooking custard cream.
Often subtly affects the finish of cheesecake,
Therefore, there is a problem that considerable skill is required to always obtain a stable cheesecake.

The present invention aims to address the above-mentioned conventional problems.

[0005]

As a result of various studies in view of the above points, the present inventors have obtained a cheese-containing custard cream for cheesecake that can maintain stable quality for a long period of time and can be distributed in the market. I was able to. By using this cheese-containing custard cream of the present invention, a high-quality cheesecake can be easily and easily produced.

That is, in the present invention, the starches used in the custard cream are changed from unmodified starch to modified starch,
By combining multiple types of modified starch in consideration of freezing, refrigeration resistance, mechanical resistance, aging resistance, etc., it imparts the melting property of custard cream and each of the above resistances, and the other cheeses are sour cheeses. Depending on your taste, you can choose from cheeses with no sourness. Molten salt is added to sour cheeses and processed into a smooth state before use. When cooking the custard cream, if necessary, one or more kinds of cheeses that have been previously processed are blended to cook the custard cream.

The thus-produced cheese-containing custard cream does not impair the flavor of the cheese, has a sharp melting in the mouth, and can maintain a stable quality for a long period of about 3 months in ordinary refrigerated storage.

In the case of producing a custard cream containing cheese that is stable for a long period of time by freezing by utilizing quick freezing,
It is also possible to use unmodified starch as the starch.

The above-mentioned modified starch is a starch derivative which is etherified, esterified and cross-linked with phosphoric acid, adipic acid or the like, and is a starch used exclusively for foods, and should be applied to cheese-containing custard cream. Depending on the nature, one or more of these starches may be combined. For example, when it is desired to impart freeze resistance, esterified or etherified starch is used.

As for cheeses, any one kind from hard cheese such as parmesan to cream cheese close to cream such as mascarpone and cottage cheese with almost no flavor, or a blend of plural kinds of these cheeses, Use the one adjusted to your favorite cheese flavor. Molten salt is used if necessary when blending cheeses.

The content of cheeses is 20% to 80%, preferably 30% to 70% of the total weight of the product (custard cream with cheese).

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a description will be given of an example of blending the custard cream with cheese of the present invention and an example of cheesecake making.

Formulation example (1) (parts are weight ratios, the same applies hereinafter) Modified starch (mainly phosphoric acid cross-linking type) 5 parts Sugar 14 parts egg yolk 7 parts Oils and fats (including butter and margarine) 4 parts Milk 42 parts Cream Cheese 23 parts Goder cheese (contains 3% of molten salt) 2 parts water 1 part Prior to adding the molten salt, the Goder cheese is approximately 80
Soluble by heating with stirring to ℃, add water to make paste.

The above formulation example (1) is heated and stirred to about 90 ° C. and then rapidly cooled to obtain a custard cream with cheese.

Next, a baked cheesecake making using this product will be exemplified.

(Cheese cake formulation example 1) 90 parts cheese custard cream made in formulation example (1) 90 parts Meringue (67 parts egg white, 33 parts sugar) 10 parts To the cheese custard cream made in formulation example (1) Lightly mix the well-fogged meringue into a baked cheesecake dough. Remove the thin sponge cake with a thickness of about 1 cm with a circular circle with a diameter of about 5 cm,
A cooking sheet having a height of 2 to 3 cm higher than the celkle is wrapped around the celkle and put in the celkle, and about 35 g of the baked cheesecake dough is put therein and baked at a low heat of about 150 ° C. for about 50 minutes.

Although the baked baked cheesecake lacked the slightly rough texture unique to cheesecake, it was a very delicious baked cheesecake with a smooth and creamy texture. From this, it was confirmed that the cheese-containing custard cream produced in the above-mentioned formulation example (1) could be a very effective raw material for producing a baked cheesecake.

Formulation example (2) Modified starch (mainly phosphoric acid crosslinking type) 3 parts Sugar 9 parts Egg yolk 5 parts Oils and fats (including butter and margarine) 5 parts Milk 33 parts Cream cheese 45 parts Formulation example (2) In the same manner as in the case of formulation example (1), the mixture is heated and stirred to about 90 ° C. and then rapidly cooled to obtain a product of cheese-containing custard cream.

Next, a baked cheesecake making using this product will be exemplified.

(Cheesecake Blending Example 2) Cheeseed custard cream made in Blending Example (2) 90 parts Meringue (egg white 67 parts, sugar 33 parts) 10 parts Cheeseed custard cream made in Blending Example (2) Lightly mix the well-fogged meringue into a baked cheesecake dough. Remove the thin sponge cake with a thickness of about 1 cm with a circular circle with a diameter of about 5 cm,
A cooking sheet having a height of 2 to 3 cm higher than the celkle is wrapped around the celkle and put in the celkle, and about 35 g of the baked cheesecake dough is put therein and baked at a low heat of about 150 ° C. for about 50 minutes.

The baked baked cheesecake was very delicious and had a stable and voluminous texture. The texture of the baked cheesecake was slightly rough, which is characteristic of baked cheesecake. From this, it was confirmed that the cheese-containing custard cream produced in Formulation Example (2) above can be a very effective raw material for producing a baked cheesecake.

Formulation example (3) Modified starch (mainly phosphoric acid crosslinking type) 0.5 part Sugar 7.0 parts egg yolk 5.0 parts milk 7.5 parts Cream cheese 80.0 parts The above composition example (3) In the same manner as in the case of the compounding examples (1) and (2), the mixture is heated to about 90 ° C. and stirred, and then rapidly cooled to obtain a custard cream product with cheese.

Next, an example of making a baked cheesecake using this product will be described.

(Cheesecake Mixing Example 3) 80 parts of the custard cream with cheese made in the mixing example (3) Meringue (67 parts of egg white, 33 parts of sugar) 20 parts The baked cheesecake is baked in the same manner as in (1) and (2).

The cheesecake baked in this way is
Although there is a sense of volume, probably because there is a lot of cheese,
A little hard and rough feeling becomes strong. Still, it looks like a cheesecake.

Formulation Example (4) Modified starch (mainly phosphoric acid cross-linking type) 4 parts Sugar 9 parts Egg yolk 10 parts Butter (unsalted) 3 parts Milk 23 parts Cream cheese 45 parts Gourder cheese (including 3% of molten salt) 5 Part water 1 part The above formulation example (4) is treated in the same manner as in the above formulation example (1) to obtain a cheese-containing custard cream product.

Next, a baked cheesecake making using this product will be exemplified.

(Cheesecake Blending Example 4) 90 parts of custard cream with cheese made in Blending Example (4) 90 parts sweetened egg yolk (containing 20% sugar) 10 parts Cheeseed sweetened egg yolk Lightly mix it with the custard cream containing it and use it as the dough for the baked cheesecake.

Separately from this, a short crust dough made in advance is spread on a pie plate, and the above dough is put into the pie plate at about 180 ° C. for about 30 minutes (about 250 g of dough is put into a pie plate having a diameter of 18 cm). Case) Bake.

The composition examples of the short crust are as follows.

Strong flour 100 parts Salt 0.8 parts Butter (unsalted) 50 parts Water 20 parts Baked cheesecake baked has a rich cheese texture, a good texture, a stable volume, and is very delicious. . Therefore, the custard cream with cheese produced in the above-mentioned formulation example (4) can be a very effective raw material for producing a baked cheesecake.

The cheese custard cream products produced in the above formulation examples (1) to (4) can maintain a predetermined quality for at least 3 months in ordinary refrigerated storage, and are marketed as products. It was confirmed that the product can be distributed in the market.

In the above-mentioned formulation examples (1) to (4), the modified starch is used as the starch, and by this, it is possible to obtain the product of the cheese custard cream which can be refrigerated for a long period of time. However, in each of the compounding examples, when the mixture is heated and stirred at about 90 ° C. and then rapidly frozen to produce a product of cheese-containing custard cream, and the quality is maintained for a long period of time by freezing storage, the unmodified starch is used instead of the modified starch. It is also possible to use modified starch.

The product of the custard cream with cheese according to the present invention can be used not only as a raw material for a baked type cheesecake but also as a raw material for a rare type cheesecake.

As described above, the examples of the present invention are compounded examples (1) to
Although described with reference to (4), it is needless to say that the present invention is not limited to the above-described embodiments, and can be implemented in any manner without departing from the spirit of the claims. Absent.

[0036]

As described above, according to the present invention, by making it possible to distribute the product of cheese-containing custard cream, which is a main raw material of cheesecake, to the market,
By using the product, anyone can easily and easily make a cheese cake of extremely delicious and stable quality without requiring special skill, and it can bring a great effect in practice. Is.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yukio Fujita             21-9 Takase-cho, Funabashi-shi, Chiba Nisshin Kako shares             Company Funabashi factory F-term (reference) 4B001 AC02 AC03 AC09 AC15 BC01                       BC07 BC08 EC99                 4B014 GG10 GG11 GG14 GL10 GL11                       GP01 GP12 GP14

Claims (5)

[Claims] 1. Cheeses (blended with any one or more kinds from hard cheese such as parmesan to cream cheese close to cream such as mascarpone and cottage cheese having almost no flavor) and custard cream. A custard cream with cheese, which is a custard cream having a cheese flavor composed of 2. A mixture of at least starch, sugar, egg yolk, milk and cheese as raw materials, oils and fats if necessary, and heated and stirred to about 90 ° C. and then rapidly cooled to prepare cheese-containing custard cream. A method for producing a custard cream with cheese, which comprises obtaining a product. 3. The starch, which is one of the raw materials of the custard cream according to claim 1 or 2, is a modified starch composed of a starch derivative which is etherified, esterified and cross-linked with phosphoric acid, adipic acid or the like. A custard cream with cheese or a method for producing the same, which is a combination of one or more kinds. 4. A custard cream with cheese prepared by blending at least starch, sugar, egg yolk, milk and cheese as raw materials, adding fats and oils if necessary, heating and stirring to about 90 ° C., and rapidly freezing. A method for producing a custard cream with cheese, which comprises obtaining the frozen product of. 5. The custard cream with cheese according to any one of claims 1 to 4, wherein the content of cheese is from 20% to 8% of the total weight of the custard cream with cheese.
0%, preferably 30% to 70%, a custard cream with cheese or a method for producing the same.