JP2005151943A - Method for producing rare cheese cake type confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rare cheese cake type confectionery intended for solving such a problem that, in a conventional method for producing what is called rare cheese cake type confectionery, coagulation of milk proteins by an acid is generated, coagulated proteins break down to form big grains, and the texture of confectionery is roughened to worsen palate feeling. <P>SOLUTION: This method for producing the rare cheese cake type confectionery comprises mixing a milk raw material with an auxiliary material, heat-sterilizing the product followed by cooling, adding a lactic acid bacterium to the product, filling the mixture in a container followed by lactic fermentation, and cooling the product followed by further lactic fermentation at 30-50°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a so-called rare cheesecake type confection, and more specifically, contains cheese and other dairy ingredients (milk, cream, condensed milk, powdered milk, etc.) as main ingredients, and if necessary A method for producing a rare cheesecake-type confectionery, which is an unbaked solid confectionery containing a gelling agent, sweetener, acidulant, fruit juice, pulp, liquor, flavor, spice (eg, dried onion, dried herb), etc. It is about.

  The mass production type heat sterilized rare cheesecake type confectionery is made by mixing milk ingredients such as cream cheese and auxiliary ingredients such as sugar, heat sterilizing, cooling, adding fruit juice or acidulant, mixing and filling Thereafter, a method of cooling to 10 ° C. or lower is common.

  In such a method, in the step of adding fruit juice or acidulant and mixing to spread the acid throughout, the native milk protein and the high concentration acid are brought into contact with each other, so that the milk protein and the high concentration acid are brought into contact with each other. When the milk protein is brought into contact with the acid and coagulated by acid, the coagulated protein collapses to form large grains, and the texture of the confectionery becomes rough and the texture becomes poor.

  On the other hand, the following techniques are disclosed regarding the cheesecake manufacturing technique.

  In Japanese Patent No. 2936275 (Patent Document 1), a gelatin protein, a dairy product (excluding cheese), a sugar, and a mixture of water are dissolved in advance by heating, and then the cheese is added and dispersed and dissolved, thereby producing milk protein. A method for preventing the denaturation of is disclosed.

  Japanese Patent Application Laid-Open No. 7-313054 (Patent Document 2) discloses a method of properly maintaining the viscosity of a cake and eliminating insufficient filling by using an egg white raw material and a gelling agent.

  Japanese Patent Application Laid-Open No. 2000-245342 (Patent Document 3) discloses a method for improving the filling suitability by optimizing the fat content, natural cheese, processed starch, and moisture content in the solid content.

  Japanese Patent Application Laid-Open No. 2001-136918 (Patent Document 4) discloses a method for improving the texture of a rare cheesecake by adding a mixture obtained by adding soy protein and tofu coagulant to a raw material.

Japanese Patent Application Laid-Open No. 2002-176912 (Patent Document 5) discloses a method for imparting a suitable sticky and elastic food texture by using xanthan gum, locust bean gum and salts as a gelling compounding agent. Yes.
Japanese Patent No. 2936275 JP 7-313054 A JP 2000-245342 A JP 2001-136918 A JP 2002-176912 A

  The present invention relates to a rare cheesecake type confectionery, and in the step of adding fruit juice or acidulant and mixing to spread the acid throughout, the native milk protein and the high concentration of acid come into contact with each other, so that The acid of the concentration comes into contact and the milk protein coagulates with the acid, so the problem of the conventional method that the coagulated protein collapses to form large grains and the confectionery texture becomes rough and the texture becomes poor It is intended to do.

  The present inventor found that the above problem can be solved by heat sterilizing a mixture of milk raw material and auxiliary raw material, adding lactic acid bacteria after cooling, filling the container, lactic acid fermentation, and cooling. The invention has been completed.

That is, this invention makes the summary the manufacturing method of the following rare cheesecake type confectionery.
(1) A rare cheesecake type confectionery characterized by mixing dairy ingredients and auxiliary ingredients, heat sterilizing, cooling, adding lactic acid bacteria, filling the container, lactic acid fermentation, and cooling. Production method.
(2) The method for producing a confection of the rare cheesecake type described above, wherein lactic acid fermentation is performed at 30 ° C to 50 ° C.

  According to the present invention, instead of the step of adding fruit juice or a sour agent to a mixed raw material as in the conventional method and then mixing, the mixed raw material is subjected to lactic acid fermentation after filling the container, thereby producing confectionery with lactic acid produced from lactic acid bacteria. Because the whole becomes uniformly and slowly acidic and does not need to be mixed before and after that, the acid-coagulated protein does not collapse and becomes a fine structure, producing a rare cheese type confectionery with a smooth texture and good taste It becomes possible.

  The method for producing a rare cheesecake type confectionery according to the present invention comprises the steps of mixing milk ingredients and auxiliary ingredients, heat sterilizing, cooling, adding lactic acid bacteria, filling the container, lactic acid fermentation, and cooling. The inclusion is as described above, and in particular, as a means for imparting sourness, lactic acid fermentation is performed after the mixed raw material is filled in the container.

  Examples of the milk raw material include cow's milk, whole milk powder, skim milk powder, condensed milk, cream, processed cheese, and the like, and can include one or more of them.

  The auxiliary material preferably contains a gelling agent and may contain other additives as desired. Gelling agents include gelatin, pectin, locust bean gum, starch, agar and the like. Other additives can include sweeteners (eg, sugar, honey), alcoholic beverages (eg, brandy), flavors (eg, vanilla), spices (eg, dried onions, dried herbs), and the like.

In the method of the present invention, first, water is added to and mixed with the milk raw material and the auxiliary raw material. Each concentration of the raw material (the total amount of the milk raw material and the auxiliary raw material) or the milk raw material and the auxiliary raw material may be approximately the same as that of the rare cheesecake type confectionery. Mixing is usually performed by dissolving raw materials (milk raw materials and auxiliary raw materials) and water at room temperature (usually about 10 to 30 ° C.), and then usually 30 to 200 kg / cm ² at 65 to 90 ° C. using a homogenizer. Homogenize with pressure.

  The mixed raw material (milk raw material and auxiliary raw material) is then subjected to a heat sterilization treatment. Heat sterilization is normally performed at about 65 to 143 ° C. for about 3 seconds to 30 minutes.

  After heat sterilization, the raw material is cooled. The cooling is usually performed using water or the like to about 30 to 55 ° C. If necessary, before the next fermentation step, acidulant, fruit juice, pulp and the like can be added within a range where the pH does not change greatly.

  After cooling, add lactic acid bacteria, and then use a normal filling machine to fill the mixed material into a paper or plastic container.

The mixed raw material filled in the container is then subjected to a lactic acid fermentation process. In lactic acid fermentation, an appropriate amount of lactic acid bacteria starter is added to the mixed raw material to start fermentation. Examples of the starter include lactic acid bacteria such as Streptococcus lactis , Streptococcus thermphilus , Lactobacillus bulgaricus , Lactobacillus acidophilus , Bifidobacterium, and the like, and one or a combination of two or more of these can be used. About the addition amount of a starter, fermentation conditions, etc., what is necessary is just to set suitably according to the kind etc. of a microbe to be used. Usually, about 1 to 3% is added to a mixed raw material, and 30-50 degreeC in a fermentation chamber. The fermentation is performed for about 3 to 20 hours at a temperature of about 43 ° C. In the fermentation process, the fermentation is terminated when the mixed raw material is usually at a pH of around 4.8.

  After completion of fermentation, the container containing the fermentation product is cooled. Cooling is usually performed using a refrigerator or the like until the fermentation product reaches about 5 to 10 ° C.

  By the method of the present invention as described above, the whole confectionery becomes acidic slowly and uniformly by lactic acid produced from lactic acid bacteria, and it is not necessary to mix before and after that, so the acid-coagulated protein becomes a fine tissue without collapsing, Rare cheese type confectionery with a smooth texture and good flavor can be produced.

    In the present specification, “%” means “% by weight” unless otherwise specified.

  The present invention will be described more specifically with reference to the following examples, and the technical scope of the present invention is not limited by these examples.

[Example 1]
According to the following method and the raw material composition table of Table 1, a rare cheesecake type confectionery according to the present invention was produced.
(1) Cream cheese and milk-containing ingredients (cream cheese, skim milk powder, cow's milk, sucrose, gelatin, gellan gum, pectin, agar, 5% aqueous sodium bicarbonate solution, fragrance, water) are mixed at room temperature (20 ° C).
(2) Homogenize at 65 kg-90 ° C. with a homogenizer at 150 kg / cm ² .
(3) Sterilize in a tank at 95 ° C for 5 minutes.
(4) Cool to about 43 ° C in a tank.
(5) Add 2% of starter ( St.thermophilus , Lb.bulgaricus ).
(6) Fill the paper container with a filling machine.
(7) Perform lactic acid fermentation for 5 hours in a fermentation room at around 43 ° C
(8) Cool to 5 ° C in the refrigerator.

[Comparative Example 1]
A conventional rare cheesecake type confectionery was produced according to the following method and the raw material composition table of Table 1.
(1) Ingredients including cream cheese and milk (cream cheese, skim milk powder, milk, white sugar, gelatin, pectin, roast bean gum, starch, 5% aqueous sodium bicarbonate solution, flavor, water) are mixed at room temperature (20 ° C). .
(2) Homogenize at 65 kg-90 ° C. with a homogenizer at 150 kg / cm ² .
(3) Sterilize in a tank at 95 ° C for 5 minutes.
(4) Cool to around 70 ° C in a tank.
(5) Add 0.3% of acidic fruit juice or acidulant (citric acid).
(6) Mix with a stirrer.
(7) Fill paper containers with a filling machine
(8) Cool to 5 ° C in the refrigerator.

Table 1 Raw material recipe (%)
Raw material name Example 1 Comparative example 1
Cream cheese 17.19 17.38
Nonfat dry milk 0.68 0.38
Milk 50.00 50.00
Super white sugar 8.40 8.40
Gelatin 0.20 0.50
Gellan gum 0.07
Pectin 0.05 0.18
Agar 0.05
Locust Bean Gum 0.20
Starch 0.50
5% aqueous sodium bicarbonate solution 1.50 1.50
Citric acid 0.30
Perfume 0.10 0.10
Starter 2.00
Water 19.76 20.11
Total 100.00 100.00

  When the product of Example 1 (product of the present invention) and the product of Comparative Example 1 (conventional product) were evaluated by 10 panelists, the texture of the confectionery was fine and smooth. On the other hand, in the conventional product, coarse grains were formed in the confectionery and the texture became rough, resulting in poor texture (Table 2). Evaluation was performed as excellent (5 points) to bad (1 point).

Table 2
Evaluation item Example 1 Comparative example 1
Confectionery organization 4.5 3.3
Texture 4.3 3.4

  The present invention can be used for the manufacture of dessert confectionery such as cheesecake.

Claims (2)

  A method for producing a rare cheesecake type confectionery, comprising mixing milk raw materials and auxiliary raw materials, heat sterilizing, cooling, adding lactic acid bacteria, filling the container, lactic acid fermentation, and cooling.   Lactic acid fermentation is performed at 30 to 50 degreeC, The manufacturing method of the confectionery of the rare cheesecake type | mold of Claim 1 characterized by the above-mentioned.