JP2011115052A - Rice cake topped with cheese - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a rice cake topped with cheese which is prevented from deformation or the like while the rice cake and the cheese are adequately heated. <P>SOLUTION: The method for producing a rice cake topped with cheese includes: a preheating step for preheating a hardened three-dimensionally shaped rice cake 20 until becoming viscoelastic; a topping step for putting cheese 30 which presents stringiness by heating, on the preheated rice cake; and a main-heating step for mainly heating the preheated rice cake topped with the cheese 30 until the cheese 30 becomes stringy. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cheese topping basket that is topped with cheese that exhibits stringiness by heating.

  Examples of this type of food include the following Patent Document 1 and Patent Document 2. Patent Document 1 discloses a strawberry pizza using a cocoon cake as a pizza dough and topped with cheese that develops stringiness on heating. The salmon pizza is heated in the same manner as a normal pizza after placing a topping material such as cheese on the salmon or spreader. Japanese Patent Application Laid-Open No. 2003-228667 discloses a round candy wrapped like a Daifuku rice cake in which a cheese that exhibits stringiness by heating is wrapped with a rice cake. This round rice cake also heats the rice cake and cheese at the same time with the cheese wrapped in a rice cake.

JP 2008-43316 A Japanese Patent Laid-Open No. 9-224580

  Unlike sticky rice, sticky rice contains more dendritic amylopectin as a starch than linear amylose. Therefore, when the koji is heated in the presence of moisture, the starch becomes alpha and viscoelasticity is produced, giving it a unique texture. Therefore, Patent Literature 1 and Patent Literature 2 increase the commercial value by topping cheese or the like that develops stringiness by heating on a firewood bowl having a unique texture and taste. However, since these are heating strawberry and cheese simultaneously, the following problems arise.

  In a pizza like patent document 1, it is necessary to make it trowel to the state which cheese has a stringing property enough. However, if the cheese is heated until it has sufficient stringiness as described above, the dough that is the dough will swell (bubbles called buku) and lose its shape. Furthermore, it is assumed that the wrinkles are heated more than necessary and burnt. In patent document 2, since cheese is wrapped with a candy, the cheese as a candy is heated through the candy. Therefore, the straw is more likely to be heated than the cheese, and it is highly likely that the straw will be swollen or burnt. If the heating time is shortened in order to avoid blistering and scorching, the cheese will not be sufficiently heated and the texture will be poor.

  Further, in Patent Document 1, it is said that the cheese may be stored frozen before being topped and heated, and heated and eaten when necessary. In this case, the wrinkle becomes a hardened wrinkle that has lost its viscoelasticity due to starch becoming β due to a decrease in moisture content and a decrease in temperature. Therefore, it takes time to heat the cured cocoon until a unique texture having viscoelasticity is produced again. Here, in Patent Document 1, it is said that a cocoon that is not an extended cocoon, that is, a three-dimensional cocoon such as a cut cocoon or a round cocoon may be used as the fabric. In this case, there arises a problem that the cheese that has been over-rolled by heating for a long time hangs down from the side of the bowl and loses its shape. Or it is assumed that cheese hardens or burns by heating for a long time.

  On the other hand, Patent Document 2 is based on the premise that wrinkles in a (viscous starch) state having viscoelasticity are basically used, and hardened (lost viscoelasticity) wrinkles cannot be used. In this case, it is necessary to make only the necessary amount of straw on that day, and it is not possible to use surplus straw or commercially available straw that has been stored for a long time. Therefore, it is not suitable for mass production in a factory.

  Then, this invention solves the said subject, Comprising: It aims at providing the manufacturing method of cheese topping rice cake which does not lose shape while heating a rice cake and cheese correctly.

  The cheese topping basket manufacturing method of the present invention includes a preheating step in which a hardened three-dimensional bowl is preheated until viscoelasticity is produced, and a cheese that exhibits stringiness by heating in the preheated bowl (dried dairy) And a main heating step in which the cheese is preheated with the cheese topped until the cheese exhibits stringiness.

  Hardened wrinkles refer to wrinkles that have passed a certain amount of time from a freshly cooked state, and have lost viscoelasticity due to the beta-ization of starch. The shape of the cured ridge is not particularly limited as long as it is not an extended ridge but a solid shape having a certain thickness. “Viscoelasticity” means a state in which β-modified starch is α-ized. In the preheating step, it is sufficient to heat the cocoons until viscoelasticity occurs within a certain range (for example, about 50% of the whole). Therefore, it is not always necessary to heat to the extent that viscoelasticity occurs in the majority (for example, about 90% of the whole). At least within a range where no swelling occurs in the heel.

  In the topping step, it is also preferable that a topping material other than cheese is further laminated between the basket and the cheese. It is also preferable to mix cheese pieces in the basket.

  In addition, a plurality of straws may be preheated in the preheating step, and the cheese may be laminated so that the cheese is interposed between the plurality of preheated straws in the topping step. For example, the form which preheated two cocoons and pinched one cheese with two cocoons is mentioned.

  In the present invention, the hardened rice cake is heated in advance until a certain amount of viscoelasticity occurs before topping the cheese, so that the main heating does not require a long time. As a result, the cheese is not heated more than necessary, and even if the cheese is placed on a three-dimensional bowl that is not an extended bowl, problems such as the cheese dripping from the side of the bowl and being out of shape are avoided. it can. Moreover, since this heating is terminated when the stringiness of the cheese is manifested, it is possible to suppress the swelling of the cocoon and to avoid the loss of shape. Even if some hardened portions remain in the cocoon in the preheating step, viscoelasticity is generated in the main heating step in the hardened portion, so that there is no problem in the final overall texture. Thus, in the present invention, it is possible to produce a cheese topping cake that does not lose its shape and has a unique texture of cheese and the taste and flavor of cheese while accurately heating the cake and cheese.

  Furthermore, if a topping material other than cheese is also laminated between the strawberry and cheese, the taste, flavor, texture, nutritional value, etc. of the cheese topping candy are improved. Moreover, if a piece of cheese is mixed in the bowl, the taste of cheese can be enjoyed more. In this case, since the cheese pieces are also heated through the preheating step and the main heating step, the cheese pieces can be sufficiently heated. In addition, even if the cheese piece is a cheese having stringiness by heating, it is mixed in the basket, so there is no fear of dripping.

  If the form is such that the cheese is sandwiched between the bowls, the volume of the cheese topping bowl will increase. In addition, since all the wrinkles are preheated, the overall shape loss can be effectively suppressed.

It is a perspective view of a cheese topping basket. It is a manufacturing-process figure of cheese topping rice cake. It is sectional drawing of the cheese topping trough which concerns on Example 2. FIG. It is sectional drawing of the cheese topping trough which concerns on Example 3. FIG. It is sectional drawing of the cheese topping trough which concerns on Example 4. FIG.

  Hereinafter, representative examples of the present invention will be described, but the present invention is not limited thereto, and various modifications can be made without departing from the gist of the present invention.

Example 1
The cheese topping trough 10 obtained by the manufacturing method of the present invention is topped with the cheese 30 melted on the trough 20 as shown in FIG. As koji, you can use kneaded rice kneaded with hot water added to koji rice flour, koji rice and koji rice cakes that use koji rice, but after adding moisture and heat to koji rice, apply external force Kneaded firewood is preferred. Boiled rice cake is preferred because it has better taste, crunchiness, waist strength, stretch and stickiness than kneaded rice and rice, and swelling during heating is more likely to occur than kneaded rice, etc. This is because the effects of the present invention can be maximized.

  The shape of the ridge 20 is not particularly limited as long as it is a three-dimensional shape having a certain thickness and area. For example, the shape may be a cube, a rectangular parallelepiped, a round bowl, a rhombus, a sea cucumber, an oval shape, or the like. A plate shape is preferable. This is because the cheese can be stably placed while being able to be heated uniformly while suppressing swelling of the straw. These may be directly formed into such a shape, or may be a cutting rod obtained by cutting a large ridge into a plurality.

  As the cheese 30, cheese that is used in pizza, gratin, or the like and that develops stringiness by heating to a certain temperature or higher is used. Such cheeses include, for example, natural cheese such as Mozzarella cheese, Gouda cheese, Tudor cheese, Edam cheese, Egmont, Goshlet, Steppen, Cachocavallo Sirano, Provolone Valpadana, Canestrat Priese, and so-called meltable cheese. Cheese is mentioned. These cheeses may be topped alone or as mixed cheese in which two or more are mixed. In addition, it is thought that the casein structure peculiar to milk protein has contributed greatly about the stringing property of cheese. That is, the cheese has stringiness due to the presence of regular bonds of casein in which a rennet reaction has occurred.

  The shape of the cheese 30 before being topped on the basket 20 is not particularly limited as long as it can be placed on the basket 20. For example, cheese cut into blocks, strips, slices, dies, cheese cut into shreds, crushed cheese, crushed into powder, and cheese filled into various shapes after hydromixing Can be used. Especially, sliced cheese sliced into a thin plate shape is preferable. This is because it is easy to place on the heel 20 and is easy to manufacture because it is difficult to fall from the heel 20 after placement, and can be uniformly topped on the heel 20.

  When using sliced cheese, the vertical and horizontal dimensions are about ± 5 to 10% of the vertical and horizontal dimensions of the upper surface of the basket 20 (the surface on which the cheese 30 is placed). This is because if the vertical and horizontal dimensions of the sliced cheese are too small, the cheese 30 cannot be topped over the entire top surface of the bowl 20, and the texture, flavor, and the like are reduced. On the contrary, if the vertical and horizontal dimensions of the sliced cheese are too large, the cheese 30 is likely to hang down from the side surface of the bowl 20 by heating. In addition, since the cheese 30 is melted by heating, even if the vertical and horizontal dimensions of the sliced cheese are slightly smaller than the vertical and horizontal dimensions of the upper surface of the bowl 20, the cheese 30 reaches the outer peripheral edge of the bowl 20 well. If it is shapes other than sliced cheese, such as shred cheese and powdered cheese, the dimension will not be specifically limited.

<Manufacturing method>
Next, the manufacturing method of this invention is demonstrated, referring FIG. First, in this invention, the wrinkle 20 of the predetermined shape which passed for the predetermined time from the state which turned and became the viscoelastic wrinkle is used. Such wrinkle 20 loses water molecules over time from starch that has been pregelatinized as the temperature decreases, so that the bonds become stronger (recrystallized), and as shown in FIG. Lost elasticity).

<Preheating process>
And before topping the cheese 30, as shown in FIG.2 (b), the heat | fever 20 is preheated by giving the heat | fever H to some extent as a preheating process beforehand. Heating can be performed by a microwave oven, an oven, a stone pot, or the like. In the preheating step, heating may be performed to such an extent that the ridge 20 exhibits some viscoelasticity within a range in which swelling does not occur. This is because viscoelasticity may be generated as a whole in the subsequent heating step. For example, viscoelasticity may be generated in about 30 to 70% of the entire ridge 20. Preferably, the viscoelasticity is generated in about 40 to 50% of the entire ridge 20. This is because if the heating is performed until viscoelasticity is generated in a wide range, the possibility of swelling is increased. Conversely, if there are too few portions where viscoelasticity has occurred, viscoelasticity has to be generated in the majority of the ridges in the subsequent main heating step, resulting in problems such as increased heating time.

  Note that β-modified starch (especially dendritic amylopectin), when heated to about 60 ° C. or more, loosens the bonds between the starch due to thermal movement, water molecules enter and surround the starch molecules, By forming an irregular group of loose bonds via hydrogen bonds, a viscoelasticity that extends well is produced. This state is called pregelatinized starch. Incidentally, the reason why the dried cocoon without water does not produce viscoelasticity, such as oysters, is because there is no water molecule, so that α-formation does not occur. On the other hand, the excess water present in the soot is evaporated by heating, but the water vapor is surrounded by the soot and there is no escape space, so that bubbles are generated in the soot and so-called swelling occurs.

  Therefore, in order to surely prevent the occurrence of blistering of the ridge 20 in the preheating step, it is preferable that the preheating step is performed slowly (for a long time) at a lower temperature than the subsequent main heating step. As a standard of the preheating temperature, the temperature is set as low as possible in order to avoid the active evaporation of moisture in the range of the temperature at which starch is gelatinized or higher. Specifically, about 60-90 degreeC is preferable and about 65-80 degreeC is more preferable. What is necessary is just to adjust preheating time suitably in the range in which the swelling does not arise at least in the collar 20. Moreover, when preheating is performed at the same temperature as the main heating, the heating time is shorter than the main heating step. This is because in the preheating step, the cheese 30 is not topped, so that the heat acts directly on the straw 20.

<Topping process>
If preheating can be carried out to such an extent that the cocoon 20 produces a certain degree of viscoelasticity in the preheating step, then the cheese 30 is placed on top of the preheated cocoon 20. If it is a thin sliced slice cheese, it may be placed as it is, but if shred cheese or powdered cheese is used, it is placed evenly over the entire top surface of the basket 20.

<Main heating process>
When the cheese 30 is placed and topped on the bag 20, as shown in FIG. Since the heel 20 is heated to some extent in the previous preheating step, the main heating step is a step mainly for heating the cheese 30 and the main heating is performed until the cheese 30 has an appropriate stringiness. Since the cheese 30 is heated and the basket 20 is heated at the same time, viscoelasticity is generated even in a portion where no viscoelasticity has occurred in the preheating step, and the entire basket 20 is finally heated reliably.

  However, swelling is likely to occur in the portion where viscoelasticity has occurred in the preheating step. Therefore, in order to suppress the swelling of the cocoon 20 while the cheese 30 is crushed with certainty, it is preferable to perform this heating step at a higher temperature and in a shorter time than the preheating step. The cheese 30 develops stringiness at a temperature higher than the pregelatinization temperature of the cocoon 20. Specifically, although it depends on the type of the heel 20, the stringiness is exhibited at about 70 ° C. or higher. Therefore, in this heating process, heating is performed at least at 70 ° C. or higher on the premise that the temperature is higher than that in the preheating process. In order to shorten the heating time, it is preferable to set the temperature as high as possible. What is necessary is just to adjust this heating time suitably according to the trough condition of the cheese 30. Further, if the preheating temperature and the main heating temperature are the same, the main heating step is performed for a longer time than the preheating step. In this heating process, since the cheese 30 is topped, heat from above is given to the basket 20 via the cheese 30, so excessive heating of the basket 20 can be avoided. As the heating means in this case, an oven in which heat is mainly applied from above is preferable. Through such a main heating step, as shown in FIG. 2 (d), it is possible to finally obtain the cocoon 10 topped with the cheese 30 in a state where the cheese 30 is melted.

(Example 2)
In Example 1, although only the cheese 30 was topped on the basket 20, as shown in FIG. 3, other topping materials 40 other than cheese can also be topped simultaneously. The topping material 40 is topped so as to be laminated between the basket 20 and the cheese 30 in the topping process. The topping material 40 other than the cheese 30 is also laminated and topped so that the texture, taste, flavor and the like of the cheese topping cake 10 are improved.

  As the topping material 40, vegetables such as peppers, onions, cabbage, tomatoes, meats such as bacon, salami, winner, sausage, ham, chicken, potatoes such as potatoes and potatoes, root vegetables such as beef bowls and carrots, Mushrooms such as shimeji, shiitake mushrooms, eringi, seafood such as clams, scallops, shrimp, salmon, seaweeds such as seaweed, angelica, anise, basilico, laurel, capers, chervil, chives, chives, coriander, giant buckkeets, inondo , Fennel, hyssop, lemon herb, lemongrass, lemon verbena, lemon myrtle, lobbage, marjoram, mint, nasturtium, oregano, parsley, rosemary, sage, savory, ceiba, tarragon, thyme, perilla etc. . Only one of these may be topped alone, or two or more may be mixed and topped. It is preferable to mix two or more kinds of toppings because the texture, taste, flavor and the like are further improved.

  Since these topping materials 40 are heated together with the cheese 30 in the main heating step, basically, the topping material 40 may be topped as it is after being cut into a predetermined shape and size. However, if the topping material 40 is difficult to pass through, it is preferable to preheat (pre-treat) it to some extent by boiling it appropriately. The other parts are the same as those in the first embodiment, and the same members are denoted by the same reference numerals and the description thereof is omitted.

(Example 3)
Moreover, cheese can be not only topped on the basket 20 but also mixed into the basket 20. In Example 3 shown in FIG. 4, in addition to the cheese 30 topped on the upper surface of the basket 20, cheese pieces 31 are also mixed in the basket 20. Thereby, not only the cheese 30 but also the cheese piece 31 improves the texture, taste, flavor and the like of the cheese topping cake 10.

  The cheese piece 31 may be the same type of cheese as the cheese 30 or a different type of cheese. Moreover, the cheese which does not express stringiness even if it heats not only the cheese which expresses stringiness by heating like the cheese 30 can be used. The cheese pieces 31 can be mixed when the cocoon 20 is brewed or immediately after mashing. The cheese pieces 31 can be mixed in a distributed manner over the entire basket 20, or relatively large-sized cheese pieces 31 can be mixed in the center of the basket 20. The cheese piece 31 is heated via the basket 20 through the preheating step and the main heating step. The other parts are the same as those in the first embodiment, and the same members are denoted by the same reference numerals and the description thereof is omitted.

Example 4
In Example 1, the cheese 30 is topped on one basket 20, but a plurality of baskets 20 may be stacked and the cheese 30 may be sandwiched between the baskets 20. In Example 4 shown in FIG. 5, it laminates | stacks so that the cheese 30 may interpose between the two baskets 20 * 20. In this case, in the preheating process, the plurality of straws 20 may be preheated simultaneously under the same conditions, and the straws 20 and the cheeses 30 may be alternately stacked in the topping process. The other parts are the same as those in the first embodiment, and the same members are denoted by the same reference numerals and the description thereof is omitted.

(Other variations)
Also in Example 3 and Example 4, other topping materials 40 can be laminated between the basket 20 and the cheese 30 as in Example 2. Moreover, also in Example 2 or Example 4, the cheese piece 31 can also be mixed in the basket 20 similarly to Example 3. FIG. Furthermore, also in Example 2 and Example 3, the cheese 30 can also be pinched | interposed with the some ridges 20 similarly to Example 4. FIG.

  Viscoelasticity can be produced in most of the ridges 20 (for example, about 80 to 95% of the whole) in the preheating step, and in this heating step, it can be heated by a burner. This is because, when a burner is used, almost no heat acts on the ridge 20 so that the ridge 20 hardly swells in the main heating step.

10 Cheese topping 餅 20 餅 30 Cheese 31 Cheese pieces 40 Other topping materials H Heat

Claims (4)

A pre-heating step of pre-heating until the viscoelasticity occurs in the hardened three-dimensional shape,
A topping process in which cheese that expresses stringiness by heating is placed on the basket after preheating,
A method for producing a cheese topping koji, comprising: a main heating step in which the cheese is preheated and topically heated until the cheese exhibits stringiness.   The manufacturing method of the cheese topping trough of Claim 1 which laminates | stacks topping materials other than cheese between the said trough and the said cheese in the said topping process.   The manufacturing method of the cheese topping basket of Claim 1 or Claim 2 with which the cheese piece is mixed in the said basket. In the preheating step, a plurality of soot is preheated,
The said topping process WHEREIN: The manufacturing method of the cheese topping trough in any one of Claim 1 thru | or 3 laminated | stacked so that the said cheese may be interposed between each of the said preheated several troughs.

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