JP2003102381A - Cheese having heat-resistance and water-resistance and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cheese having heat-resistance and water-resistance and provide a processed meat product, a fishery paste product, etc., produced by using the cheese. SOLUTION: The heat-resistant and water-resistant cheese is produced by adding 0.1-5 wt.% molten salt and 1-4 wt.% wheat gluten to raw cheese and emulsifying the mixture under heating. The produced cheese has heat-resistance and water-resistance and is heat-treatable for the production of processed meat products and fishery paste products, or the like without causing the melting and deformation of the cheese and accordingly, it can be used in these processing methods.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cheese containing wheat gluten, having heat resistance and water resistance, and having a good flavor and texture. Since the cheese of the present invention has heat resistance and water resistance, it can be used for the production of processed meat products such as hamburger steaks and heat-treated fish paste products such as cheese-containing fish paste during the manufacturing process.

[0002]

2. Description of the Related Art Cheese contains various nutrients such as proteins, lipids, calcium, vitamins and minerals in a well-balanced manner, and has recently attracted attention as a high-quality calcium source. Moreover, cheese is compatible with various foods and is often used in processed foods. For example, it may be used by adding cheese to a processed meat product such as hamburger steak or by combining cheese with fish paste products such as kamaboko. As described above, when it is used in combination with a processed meat product, a fish paste product, etc., it is required to have heat resistance and water resistance since it is heat-treated during production. Therefore, in order to impart heat resistance and water resistance to cheese, chitosan is added to the raw material cheese (JP-A-3-19649) or albumin is added (JP-A-52-7465),
Addition of starch such as oxidized starch, esterified starch and etherified starch (JP-A-6-153791) has been performed. Since these cheeses have heat resistance and water resistance, they do not melt by heat treatment, but the cheese becomes hard when cooled, and because chitosan, albumin, or starch is added, There are problems that the tissue becomes hard and the flavor is deteriorated. On the other hand, in Japanese Unexamined Patent Publication No. 2-215345, when heat emulsifying the raw material cheese, the texture containing hydrolyzed gluten instead of phosphate or citrate has a smooth texture and good texture and flavor. Although cheese is disclosed, this cheese does not have heat resistance or water resistance.

[0003]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention The present inventors have conducted intensive research to obtain cheese having heat resistance and water resistance and having a good flavor and texture. It was found that a cheese having a good flavor and texture and having water resistance and water resistance can be obtained, and has completed the present invention. Therefore, an object of the present invention is to provide a cheese having good heat and water resistance, a good flavor and texture.

[0004]

[Means for Solving the Problems] In the present invention, wheat gluten is added to the raw material cheese so that the content of wheat gluten is 1 to 4% by weight, and the mixture is heated and emulsified to produce cheese. To form a mesh structure between
The structure of the cheese becomes strong and cheese having heat resistance and water resistance is obtained. In the present invention, cheese refers to cheese food and cheese-like food. In the present invention, having heat resistance means that the original shape is maintained without melting the cheese by heating. In the present invention, having water resistance means that the surface of cheese immersed in cold water or hot water does not dissolve, crack, lose its shape, etc. and maintains its original shape. In the present invention, the processed meat product refers to ham, bacon, sausage, corned beef, meat loaf, hamburger, etc., which are processed mainly from livestock meat. In the present invention, the fish paste product refers to, for example, fish paste, chikuwa, hanpen, fish sausage and the like, which are processed by using fish paste as a main raw material.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a molten salt, wheat gluten and, if necessary, a stabilizer are added to raw material cheese and the mixture is heated and emulsified according to a conventional method to obtain a flavor and texture having heat resistance and water resistance. A good cheese can be produced. As the wheat gluten in the present invention, as long as it can be used in the production of food, any can be used, but better heat resistance and water resistance, and cheese having a good flavor and texture. In order to obtain, powdered wheat gluten obtained by subjecting high-quality strong wheat flour as a raw material to a short-time drying treatment at a low temperature so that thermal denaturation of gluten is suppressed, for example, Emmasoft EX-500 (manufactured by Riken Vitamin Co.) Is preferably used. This wheat gluten is preferable because it has good water absorbency and immediately forms a strong network structure with cheese when it is added to cheese and heat-emulsified. Wheat gluten is preferably added so as to be contained in an amount of 1 to 4% by weight with respect to the raw material cheese, and the addition rate can be appropriately adjusted depending on the desired heat resistance and water resistance. For example, if heat resistance is required such that the cheese is wrapped in ground fish meat and then steamed, the addition rate is preferably about 2% by weight. However,
If the addition rate is less than 1% by weight, cheese may flow out or boil during cooking, which is not preferable. On the other hand,
In the case where the fish meat is wrapped in surimi and then fried with high temperature oil or soaked in broth at 85 to 90 ° C. for several hours as an oden seed, the addition rate is preferably about 4% by weight. However, if the addition rate exceeds 4% by weight, the viscosity may be remarkably increased during heat emulsification, which is not preferable.

In the present invention, the molten salt may be any salt as long as it is used for cheese production, and examples thereof include citrate, monophosphate, diphosphate and polyphosphate. be able to. In addition, the addition ratio is preferably 0.1 to 5% by weight, based on the raw material cheese, and if less than 0.1% by weight, emulsification may not be performed well, which is not preferable. When it exceeds 5% by weight, the texture of the obtained cheese becomes brittle and the flavor and texture may be deteriorated, which is not preferable. Also, for the purpose of improving the emulsion stability and adjusting the structure,
Xanthan gum, locust bean gum, if necessary
Stabilizers such as guar gum, pectin and carrageenan may be added as appropriate. In the present invention, the above-mentioned raw materials are put into an emulsifying machine all at once, and steam is blown directly or by indirect steam heating while heating up to around 80 to 95 ° C.
By heating and emulsifying at 1500 rpm for about 5 minutes,
It is possible to obtain a fluid and homogeneous emulsion. The target cheese can be obtained by, for example, filling a stick-shaped film having a diameter of 12 mm and a length of 180 mm, a container inner-wrapped with polyethylene, or the like and cooling it. The cheese filled in the container and cooled is, for example, 4.5 × 4.5 × 4.5 mm to 7 × 7 ×.
You may cut and use it for a 7 mm die shape.

[0007]

EXAMPLES Next, the effects of adding wheat gluten according to the present invention will be shown by examples. Example 1 12 kg of cheddar cheese (New Zealand), 7 kg of Gouda cheese (Australia) and 2.5 kg of skim cheese (Denmark) were crushed and mixed to a volume of 40.
The mixture was placed in a liter Stefan emulsifier, and 560 g of sodium phosphate and 210 g of sodium bicarbonate for adjusting the pH were added. Then, to the raw material cheese, wheat gluten (Emasoft EX-500, manufactured by Riken Vitamin Co., Ltd.) was added at a ratio shown in Table 1, and the mixture was stirred at 1500 rpm while directly injecting steam, and 85 to 85 in about 3 minutes. Emulsification was performed so as to reach 90 ° C. to obtain 6 kinds of emulsions, which were filled in a 10 kg container with an inner package, cooled in a refrigerator at 5 ° C., and stored as they were for 1 week.

Test Example 1 With respect to the six kinds of cheese obtained in Example 1, the heat resistance and water resistance were evaluated by the methods described below, and the flavor and texture were sensory evaluated. (1) For heat resistance, each cheese was made into a cube of 20 × 20 × 20 mm, and heat-moisture-heated under conditions of 100 ° C. for 15 minutes or 121 ° C. for 15 minutes, and the height of the cheese after heating was measured. The ratio of the height of the cheese after heating to the height of the original cheese (20 mm) (%) is shown, and when the treatment is performed under the former heating conditions, this percentage is 90% or more, and the latter is treated under the heating conditions. When it was carried out, when the ratio was 80% or more, the heat resistance was considered to be good. (2) For water resistance, each cheese is made into a cube of 20 × 20 × 20 mm, immersed in hot water of 95 to 100 ° C. for 15 minutes or 2 hours, and water of 10 ° C. for 7 days, and then cheese 5 points: The original shape was maintained without any breakage of the corners. 4 points: The corners were slightly rounded but the shape was almost the same. 3 points: The shape was broken. Cracks were observed, 2 points: the shape collapsed and melted into the appearance, and 1 point: the shape collapsed into small pieces, and the evaluation was made in 5 grades. Further, the transparency of the immersion liquid was seen through a fluorometer, and the height of the immersion liquid was measured when the No. 5 type character placed on the bottom could be identified for the first time. When the height of the immersion liquid when the No. 5 type was first identified was 100 mm or more, the water resistance was considered to be good. (3) The sensory evaluation was performed by 20 skilled panelists, and the taste and texture (smoothness and melting in the mouth) were 5 points:
Very favorable, 4 points: favorable, 3 points: uncertain, 2 points: unfavorable, 1 point: totally unfavorable,
Evaluated by, and the average score (rounded to the second decimal place)
Indicated by. The results are shown in Tables 1-3.

[0009]

[Table 1]

[0010]

[Table 2]

[0011]

[Table 3]

As is clear from Tables 1 to 3, when the addition rate of wheat gluten was less than 1% by weight, the flavor and texture were good, but the heat resistance and water resistance were not exhibited. Also,
When the addition ratio of wheat gluten was 1% by weight or more and 4.0% by weight or less, good heat resistance and water resistance were exhibited, the flavor was good, the texture was smooth, and the melt in the mouth was good. Further, when the addition rate of wheat gluten was 5% by weight, heat resistance and shape retention were exhibited, but the flavor and texture were unfavorable.

Example 2 The cheese obtained in Example 1 was added to 4.5 × 4.5 × 4.5 m
It was cut into a cube of size m. A hamburger dough was prepared according to a conventional method. 70g hamburger dough and 1 cheese
5 g was added, mixed, molded into an oval mold, and baked in a frying pan. The cheese did not melt during baking. When the hamburger was cut after baking, the cheese maintained its shape without melting. Similarly, the shaped and baked hamburger was cooled and then stored in a refrigerator for 3 days. When this hamburger was heated in a microwave oven (500 W) for 2 minutes and cut, the cheese maintained its shape without melting and no water separation occurred.

Example 3 The cheese obtained in Example 1 has a side of 10 mm and a length of 1
It was formed into an 80 mm prismatic shape. A fish meat paste was prepared according to a conventional method. Spread the minced meat to a thickness of 5 mm, 60 m
Put the cheese cut in m and wrap the cheese in surimi, 9
It was steamed at 5 to 100 ° C. for 20 minutes to make cheese-containing fish paste. During cooking, the cheese maintained its shape without melting. Similarly, the molded and steamed cheese-containing fish paste was stored in the refrigerator for 10 days. The cheese maintained its shape during storage, and no water separation occurred.

Example 4 The cheese obtained in Example 1 was cut into cubes each having a size of 20 × 20 × 20 mm. Oden was prepared according to a conventional method. The cheese was boiled in boiling water for 2 hours with other ingredients such as boiled egg, radish, and deep-fried tofu. The cheese maintained its shape without melting, had a sufficient soak in the broth, and had a desirable appearance.

[0016]

According to the present invention, it is possible to obtain a cheese having heat resistance and water resistance and having a good flavor and texture.
Since the cheese of the present invention has good heat resistance and water resistance, it can be used as cheese for processed meat products such as hamburgers and the like, and fish paste products such as kamaboko containing cheese, which is accompanied by heat treatment during the manufacturing process.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shigekatsu Sato             2-4-13 Matsugaoka, Hatoyama-cho, Hiki-gun, Saitama Prefecture F-term (reference) 4B001 AC05 BC02 BC08                 4B034 LB06 LK34                 4B036 LF13 LH39                 4B042 AC09 AD20 AK15

Claims (4)

[Claims] 1. Wheat gluten is added to 1 part of raw material cheese.
A cheese having heat resistance and water resistance, which is characterized by being contained in an amount of 4% by weight. 2. A molten salt of 0.1 to 5 relative to the raw cheese.
% Of wheat gluten and 1% to 4% by weight of wheat gluten, followed by heat emulsification to produce a cheese having heat resistance and water resistance. 3. A processed meat product, comprising the cheese according to claim 1. 4. A fish paste product, comprising the cheese according to claim 1.