JP2012050363A - Smoked cheese-like food product having heat-resistant shape retention - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a smoked cheese-like food product having heat-resistant shape retention, and to provide a method for producing the smoked cheese-like food product having heat-resistant shape retention.SOLUTION: The smoked cheese-like food product having heat-resistant shape retention and having good flavor and tissue, is produced by: adding 0.1-3 wt.% pre-cooked cheese and molten salt to raw material natural cheese to melt the mixture with heat at 85-100°C in an emulsifier; and smoking the cheese cased after melted with heat and cooled. The smoke cheese-like food product having heat-resistant shape retention can be deliciously taken even when eaten directly, after heated or after getting cool after heated, is hard to melt when heated to be utilized for cooking or as a processed food, is excellent in heat-resistant shape retention, and has good flavor and tissue. The smoked cheese-like food product can be produced by utilizing readily-available milk material, and thereby easily and industrially produced.

Description

  The present invention relates to a smoked cheese-like food having heat-resistant shape retention and a method for producing the same. The cheese of the present invention has a feature that it has a smooth structure and has a good flavor even after heating as it is. Therefore, even if it eats as it is, it heats and eats, the cheese of this invention can eat deliciously even if it cools and eats after heating. Moreover, when using the smoked cheese-like food of the present invention for cooking or processed food, it is difficult to melt even if the cheese is heated, and is excellent in heat-resistant shape retention. Therefore, the present invention particularly relates to a smoked cheese-like food having a good flavor and structure and heat-resistant shape retention, and a method for producing the same.

  In many cases, cheese is refrigerated and eaten as it is. However, in the production of processed foods such as bread, confectionery and bamboo rings, they are mixed or combined and supplied as cheese-containing foods. When cheese is used for the production of the processed food, heat treatment is often performed. Therefore, a technique for imparting heat-resistant shape retention has been developed so that the cheese is not easily melted even when heated. Various techniques, such as a method of selecting cheese manufacturing raw materials, a method of adding various components and materials, and a method of employing various processing steps, are given as techniques for imparting heat-resistant shape retention to cheese. A method has been proposed.

  For example, as a method of adding various ingredients and materials, as a method of adding materials other than milk raw materials, a method of adding starch and molten salt to raw material cheese (Patent No. 3308914), natural cheese, molten salt And a method of adding oxidized starch, esterified starch or etherified starch (Japanese Patent No. 3108968), a method of adding agar as a gelling agent to cheese having a high water content (Japanese Patent Laid-Open No. 10-28526), raw materials A method of adding wheat gluten to cheese (Japanese Patent Laid-Open No. 2003-102381), a method of adding polylysine (Japanese Patent Publication No. 6-42813), and a method of adding glucomannan to natural cheese (Japanese Patent Laid-Open No. 9-9) No. 294538) and a method of containing bovine serum protein (Japanese Patent Laid-Open No. 2000-245343) is disclosed.

  Moreover, as a method of using the milk raw material etc. which are not normally used for manufacture of cheese, the method of adding 1-20 weight% of milk fat partial glycerides with respect to the fat amount of milk (patent 4125850 gazette), ripening, for example A method based on a mixture obtained by adding rennet casein and lactic casein to green cheese that has not progressed (Japanese Patent Laid-Open No. 59-198938), using cheese with a high αs casein ratio as a raw material Disclosed in Japanese Patent No. 3103331, Japanese Patent No. 3181028, Japanese Patent Laid-Open No. 2001-69911, and a method of adding gelatin and milk protein concentrate to high moisture soft cheese (Japanese Patent Laid-Open No. 2009-112226). Has been.

  As a method of newly adopting the processing step, dry cheese or wet heat is formed at a temperature of 40 ° C to 100 ° C by processing cheese formed by adding orthophosphate and pyrophosphate to a mixture of various cheeses crushed and mixed. A method of producing a cheese having a form-maintaining physical property up to 140 ° C. through a mechanical shearing process (Japanese Patent Laid-Open No. Hei 3). -103142).

  As described above, various methods have been disclosed as techniques for imparting heat-resistant shape retention to cheese. For example, in the method of adding a material other than a milk raw material, the flavor of the added material is the flavor of the product cheese. There was a problem that it was not possible to respond to the needs of society that was affected, the organization became hard, and the addition of food additives was avoided. Moreover, in the method of using the milk raw material etc. which are not normally used for cheese manufacture, there existed a problem that acquisition of a raw material was difficult or cost became high. Furthermore, the method that newly adopts the processing step has a problem that the manufacturing cost is high, or it is not possible to cope with the case where the space for adding the new equipment to the existing equipment cannot be taken. Therefore, further development has been required from the viewpoint of a technique for imparting heat-resistant shape retention effectively to cheese while maintaining the original taste of cheese by simple means.

  On the other hand, natural cheese and processed cheese are processed in a smoke chamber, and smoked components are added to the cheese to give a unique flavor and taste. It is known that the purpose of smoking for food is to improve the palatability and storage of the product (Japanese Patent Publication No. 56-7649). Although there is a form, the development from the viewpoint of the technique which improves the heat-resistant shape retention property suitable for various smoked cheese has not been performed conventionally. Therefore, when using smoked cheese for the production of dishes and processed foods, when heat treatment is performed, there are restrictions from the viewpoint of heat-resistant shape retention and the like, and the use in such fields has been conventionally performed. There wasn't.

  On the other hand, adding precooked cheese to processed cheese has been conventionally performed. That is, in the manufacture of processed cheeses, losses such as cheese remaining in the production line and defective product cheese such as defective molding, defective packaging, and insufficient internal capacity occur. Such loss is reused for the production of new processed cheeses. This reusable cheese is called Pre-cooked cheese, Reworking cheese, or Remade cheese.

  When a large amount of precooked cheese is mixed with raw material cheese and heated and melted, the viscosity of the melt is remarkably increased, resulting in problems in production. That is, the viscosity of the melt is remarkably increased, and various troubles occur in the process of manufacturing process cheeses such as piping transportation, filling, and molding by a pump. Moreover, even if a melt containing a large amount of precooked cheese and having a viscosity increased upon heating and melting can be filled, the product obtained after cooling will have a clearly harder structure than a normal product. Therefore, the quantity which can use precooked cheese is limited to a small quantity for the yield improvement of raw material cheese. A specific emulsifier such as sodium glycerin fatty acid is also used in order to increase the use ratio of precooked cheese (Japanese Patent No. 3514893). However, the purpose is to improve the yield of the raw cheese, and it has not been used to improve the heat resistance of the smoked cheese-like food.

Japanese Patent Publication No. 56-7649. Japanese Patent Publication No. 6-42813. Japanese Patent Laid-Open No. 57-16648. JP 59-198938 A. JP-A-3-103142. JP-A-9-294538. JP-A-10-28526. JP 2000-245343 A. JP 2001-69911 A. JP2003-102381A. JP2009-112226A. Japanese Patent No. 3103331. Japanese Patent No. 3108968. Japanese Patent No. 3181028. Japanese Patent No. 3308914. Japanese Patent No. 3514893. Japanese Patent No. 4125850.

  An object of the present invention is to provide a smoked cheese-like food having heat-resistant shape retention and a method for producing the same, and particularly to eat deliciously whether it is eaten as it is, heated and eaten, or cooled after being heated. In addition, when used for cooking and processed foods, smoked cheese-like foods that are resistant to melting even when the cheese is heated, have excellent heat and shape retention properties, have a good flavor and structure, and have heat shape retention properties, And a manufacturing method thereof.

  In order to solve the above-mentioned problems, the present inventor is eagerly examining the production of cheese having a good flavor and texture and having heat-resistant shape retention, while adding a specific amount of precooked cheese to the raw natural cheese, In an emulsification pot, it is found that a smoked cheese-like food having a good flavor and texture and heat-resistant shape retention can be produced by heating and melting at a specific temperature, and by smoking processing the cheese that has been heated and melted and cooled. The present invention has been completed.

  The present invention uses natural cheese as raw cheese, 0.1 to 3 wt% of precooked cheese and molten salt are added to the raw natural cheese, and heated and melted at 85 to 100 ° C in an emulsification pot. Smoke having a good flavor and texture and heat-resistant shape retention by melting smoked cheese that has been melted by heating and cooling, and has a cheese viscosity of 250 dPa · s or more and 600 dPa · s or less. It consists of a method of producing a cheese-like food.

  That is, the present inventor, like the conventional methods, maintains starch, agar, gluten as in the conventional method for the purpose of maintaining the original taste of cheese and improving heat-resistant shape retention from the viewpoint of use in cooking and processed foods. Development of cheese that can be easily manufactured industrially using milk raw materials that are easily available without adding ingredients other than milk raw materials such as As a raw material, we added natural cheese and a specific amount of precooked cheese as ingredients, and succeeded in developing a smoked cheese-like food with good flavor and texture and heat-resistant shape retention. did.

  Although the raw material natural cheese used in this invention is not specifically limited, It is preferable to use hard natural cheese as a main raw material. In addition, the hard cheese said here shows the natural cheese whose moisture content is 20 to 42%. If it is natural cheese with a moisture content of 20 to 42%, the type is not particularly limited, but it is more preferable to contain gouda cheese or cheddar cheese as a main raw material. More preferably, the ratio of gouda and cheddar cheese in the hard cheese is 30 to 70% for gouda cheese and 30 to 70% for cheddar cheese. When such raw material cheese is blended, the cheese viscosity in the emulsification pot is easily maintained in an appropriate range. Moreover, in this invention, it is preferable that the precooked cheese added to raw material natural cheese is prepared by precooking at 80-100 degreeC. In the present invention, the cheese viscosity in the emulsification pot is preferably 250 dPa · s or more and 600 dPa · s or less when precooked cheese is added to natural cheese and heated and dissolved at 85 to 100 ° C. in the emulsification pot. .

  In the present invention, precooked cheese is added to the raw material natural cheese, and the cheese which has been heated and melted and cooled and then smoked is smoked, and the smoked process is L indicating the brightness of the surface color before and after the smoked process. It is preferable to carry out the smoke treatment under the condition that the value decreases to 12-26. In the production of the smoked cheese-like food of the present invention, the smoked cheese-like food is further mixed with one or more selected from processed meat storage products, processed seafood products, nuts, vegetables, spices, and seasonings. be able to. The smoked cheese-like food of the present invention can be commercialized by molding the size of the smoked cheese-like food into a bite size having a major axis of 8 cm or less and a minor axis of 3 cm or less.

  This invention includes invention of the smoked cheese-like foodstuff manufactured by the manufacturing method of the smoked cheese-like foodstuff of this invention. Even if the smoked cheese-like food of the present invention is heated under at least one of the following three heating conditions, it has a good flavor and texture and has heat-resistant shape retention: (1) Toaster (860 W, 240 ° C.) for 5 minutes; (2) cooking oil at 200 ° C. for 2 minutes in a fried state; (3) heating in an autoclave at 130 ° C. for 2 minutes.

  That is, the present invention specifically includes [1] 0.1 to 3% by weight of precooked cheese and molten salt with respect to raw material natural cheese, and heat-dissolves at 85 to 100 ° C. in an emulsification pot. Process for producing smoked cheese-like food with good flavor and texture and heat-resistant shape retention, characterized by smoked processing of cheese that has been cooled after heating and melting, and [2] raw natural cheese is Gouda cheese and cheddar cheese The method for producing a smoked cheese-like food having a good flavor and structure according to the above [1] and having heat-resistant shape retention, and [3] precooked cheese, It consists of a method for producing a smoked cheese-like food having good flavor and texture and having heat-resistant shape retention as described in [1] or [2] above, which is prepared by pre-cooking at 100 ° C.

  In addition, the present invention provides [4] natural cheese with precooked cheese and the cheese viscosity in the emulsification kettle when heated and melted at 85 to 100 ° C. in the emulsification kettle is 250 dPa · s or more and 600 dPa · s or less. A method for producing a smoked cheese-like food having a good flavor and structure according to any one of the above [1] to [3] and having heat-resistant shape retention, and [5] surface color before and after the smoke treatment The smoky process is performed under the condition that the decrease in the L value indicating the brightness is 12 to 26, and the flavor and structure according to any one of the above [1] to [4] are good, and the heat resistant shape retention is good A method for producing a smoked cheese-like food, or [6] a smoked cheese-like food is further selected from processed meat storage products, processed fishery products, nuts, vegetables, spices and seasonings in addition to the smoked cheese-like food 1 or 2 or more [1] to [5], wherein the flavor and tissues characterized by blending consists method for producing smoked cheese-like food having a good heat shape retention.

  Furthermore, the present invention provides [7] Smoked cheese-like food, wherein the size of the smoked cheese-like food is formed into a bite size having a major axis of 8 cm or less and a minor axis of 3 cm or less. ] And a method for producing a smoked cheese-like food having a good flavor and structure and heat-resistant shape retention, and [8] a method for producing a cheese-like food according to any one of [1] to [7] above. Even if the smoked cheese-like food with good flavor and structure and heat-resistant shape retention and [9] smoked cheese-like food are heated under at least one of the following three heating conditions, the flavor The smoked cheese-like food described in [8] above, having a good texture and heat-resistant shape retention: (1) heated for 5 minutes with a toaster (860 W, 240 ° C.); (2) 200 ° C. with edible oil In a fried state Min heating; consisting of: (3) heating for 2 minutes at 130 ° C. in an autoclave.

  The present invention provides a smoked cheese-like food having heat-resistant shape retention and a method for producing the same. In particular, the present invention can be eaten as it is, eaten as it is heated, eaten as it cools after being heated, or melts even when cheese is heated when used for cooking or processed foods. The present invention provides a smoked cheese-like food that is difficult to resist, has excellent heat-resistant shape retention, has a good flavor and structure and has heat-resistant shape retention, and a method for producing the same.

  Since the production of the smoked cheese-like food of the present invention is performed without adding raw materials other than the milk raw material for the purpose of improving the heat-resistant shape retention, the produced smoked cheese-like food is the original of cheese. The flavor and taste can be preserved, and the smoked cheese-like food of the present invention can be produced using readily available milk raw materials, so that heat-resistant shape retention that can be easily industrially produced The manufacturing method of the smoked cheese-like foodstuff which has can be provided. The food of the present invention is characterized by having a smooth structure and good flavor even after being eaten as it is, after heating and after cooling. In the production of the smoked cheese-like food of the present invention, by adding an appropriate amount of precooked cheese, a three-dimensional structure centered on protein is created, the heat-resistant shape retention of the whole cheese is increased, and the surface by smoked It is possible to improve heat-resistant shape retention by curing.

  The present invention uses natural cheese as raw cheese, 0.1 to 3 wt% of precooked cheese and molten salt are added to the raw natural cheese, and heated and melted at 85 to 100 ° C in an emulsification pot. Smoked cheese that has a cheese flavor in the emulsification pot of 250 dPa · s or more and 600 dPa · s or less, and has a good flavor and structure and a heat-resistant shape retention property by smoked processing after cooling and solidifying the cheese. It consists of manufacturing food.

  The smoked cheese-like food of the present invention is a food having good flavor and structure and heat-resistant shape retention, and processed cheese, cheese food, milk, etc. on a ministerial ordinance such as milk (a ministerial ordinance relating to component standards of milk and dairy products) This category is applicable to foods made mainly of foods and processed foods similar to these. Note that the smoked cheese-like food of the present invention includes smoked cheese itself.

  In the production of the smoked cheese-like food of the present invention, one or more varieties selected from processed meat storage products, processed seafood products, nuts and vegetables can be blended for improving palatability. As the compounding materials, processed meat products, processed seafood products, nuts and vegetables are not limited in raw materials used, but processed meat products include bacon, salami, ham, prosciutto, sausage, corned beef, For foie gras, processed seafood products such as mentaiko, scallops, squid, octopus, salmon , Onion, garlic, ginger, etc. As spices and seasonings, pepper, wasabi, chili, etc. can be suitably used.

  In the production of the smoked cheese-like food of the present invention, precooked cheese is added to the raw material natural cheese. In the production of processed cheeses, losses such as cheese remaining in the production line and defective product cheese such as defective molding / packaging and insufficient internal capacity occur. Such loss is reused for the production of new processed cheeses. This reused cheese is called pre-cooked cheese.

  In the production of the smoked cheese-like food of the present invention, the amount of precooked cheese added is preferably 0.1% to 3% of the natural cheese, preferably 0.3% to 2%, more preferably 0.7%. ~ 1.5%. If the amount of precooked cheese added is too small, the heat-resistant shape retention will be insufficient, and if the amount of precooked cheese added is too large, the cheese structure of the product will become too hard or the viscosity will become too high during production. It may be difficult to handle. The heating (precooking) condition of the precooked cheese is preferably 80 ° C to 100 ° C, more preferably 85 ° C to 95 ° C. If the heating temperature is too low or too high, the heat-resistant shape retention will be insufficient.

  The raw material cheese to be used is not particularly limited as long as the cheese viscosity in the emulsification kettle when heated and melted at 85 to 100 ° C. is 250 dPa · s or more, but includes gouda cheese and cheddar cheese. It is preferable. By including gouda cheese and cheddar cheese, it becomes easy to achieve both heat-resistant shape retention and good flavor.

  In the production of the smoked cheese-like food of the present invention, the raw material natural cheese is used as the raw material cheese, the precooked cheese is added, and it is heated and dissolved at 85 to 100 ° C. in the emulsification pot. The cheese viscosity in the kettle needs to be 250 dPa · s or more. (Viscosity measurement: RION Biscotesta VT-04 used rotor No. 2) If the cheese viscosity in the emulsification pot during heating and dissolution is less than 250 dPa · s, sufficient heat-resistant shape retention cannot be obtained. When the viscosity is increased to about 600 dPa · s or more, heat-resistant shape retention is imparted, but the structure becomes hard, burns are likely to occur, cheese transfer becomes difficult, and industrial production. May be difficult to do efficiently.

  In the production of the smoked cheese-like food of the present invention, precooked cheese is added to the raw natural cheese, heated and dissolved in the emulsification kettle, and the cheese surface is made by smoking and then solidified by cooling. Harden. The smoked conditions have a great influence on the heat-resistant shape retention, flavor, and cheese structure. As the straw material, beech, oak, cherry, apple, walnut, birch and the like can be used, and although there is no particular limitation, cherry is most preferably used. In smoked products, product quality differs depending on various factors such as smoked material, smoke concentration, temperature, humidity, smoke time, etc., so evaluation can be performed based on the chromaticity difference between the color before smoked and the color after smoked. . If the smoked condition is too weak, heat-resistant shape retention cannot be obtained, or there is too little smoke odor, and if the smoked condition is too strong, heat-resistant shape retainability can be obtained, but the cheese structure becomes hard, soft and soft This is not preferable. The smoke treatment is preferably performed under the condition that the decrease in the L value indicating the brightness of the surface color is 12 to 26 before and after the smoke treatment.

  The product form of the smoked cheese-like food of the present invention can be appropriately selected and is not particularly limited, but the product can be commercialized in a bite size (major axis 8 cm or less and minor axis 3 cm or less), The shape is easy to heat and is more preferable from the viewpoints of flavor, texture, heat-resistant shape retention, and ease of eating.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these test examples and examples.

[1. Method for producing smoked cheese-like food]
(1) Raw materials: Gouda cheese; Cheddar cheese; Pre-cooked cheese; Polyphosphoric acid molten salt; Bacon

(2) Production method Raw materials and their blending amounts are shown in Table 1. 42% Gouda cheese and 28% cheddar cheese were added and dissolved by heating at 85 to 90 ° C., 2% polyphosphoric acid molten salt was added, and 1% precooked cheese was added. 20% bacon was added, sterilized according to a predetermined standard, and filled into a casing.

(3) Smoke method Prepare 12 samples that smoked every 5 minutes up to 55 minutes, such as 0, 5, 10, 15, 20 minutes. It was set as the sample for sex measurement.

[2. Correlation experiment between smoke quality and heat resistance]
(1) Test method 1) Color difference measurement:
Minolta CR-300 was used as a color difference meter, and the L value (metric brightness) was measured. When the L value is close to 0, it is black, and when it is close to 100, it is white. The L value of the sample that was not smoked was taken as the reference L value, and the L value was examined how it fluctuated depending on the smoking time. L value after smoking was carried out−reference L value = delta L value, and the delta L value was measured over time. The measurement location was the center of the cheese surface.

2) Measurement of viscosity:
RION Visco Tester VT-04 used rotor No. 2 was used to sample cheese melted by heating in an emulsification pot, and the viscosity was measured. The temperature at the time of measurement was 85 ° C. The viscosity of the sample was 300 dPa · s.

3) Heat resistance confirmation method:
Samples were taken every 5 minutes while the evaluation product was being measured in a smoke room during the smoke process. As described above, the heat-resistant shape retention was measured for the sample after refrigerated storage for 12 hours after smoking by the following confirmation method.
<Oven toaster DERIO, equipment use (860 W, 240 ° C.) 5 minutes heating>

4) Sensory evaluation method:
Sensory evaluation was implemented about the obtained sample. The training was conducted by 6 trained sensory evaluation panels with 5 levels. The sensory evaluation score is shown in Table 2. The result of the average value of the results of 6 people is shown in (2). The larger the score, the better the sensory evaluation result. Acceptance criteria on product characteristics shall be 3.0 or more on average.

  The product has no chipping or crushing, has a smoky odor with a taste derived from the raw material, and has no off-flavor. The tissue must be uniform without any difference in tissue. Appearance must be brown, and the interior must be pale yellow to light brown. The advantage of being smoked is that the smoked scent is adsorbed moderately by giving an appropriate smoke time, and the processed cheese is given a thick taste. If the smoke time is short, the smoked scent will not be applied, so the taste will not be sufficient and the product will have less surface hardening. If the smoke time is too long, the smoked aroma is strong and gives a stimulating flavor and loses its value as a food.

5) Heat resistance evaluation score:
The heat resistance was evaluated using the above heat resistance confirmation method. Table 3 shows indices of the heat resistance evaluation score (shape retention score) used for the heat resistance evaluation. Acceptance criteria on product characteristics shall be 3.0 or more on average.

(Evaluation results)
Table 4 shows the evaluation results using the above color difference measurement, heat resistance confirmation method, and sensory evaluation method.

[3. Evaluation of heat resistance of invention product (Example) and commercially available product (Comparative Example)]
(1) Test method Invention product (Example: manufactured by the above-mentioned manufacturing method (smoked time 30 minutes)), conventional product (commercially available) including smoked cheese, and 6 products to be evaluated, each having heat resistant shape retention It was confirmed. As described above, the heat-resistant shape retention was measured for the sample after refrigerated storage for 12 hours after smoking by the following confirmation method.
1) Use oven toaster DERIO equipment (860W, 240 ° C) for 5 minutes.
2) Deep-fried food: heated with cooking oil, heated at 200 ° C for 2 minutes.
3) Autoclave TOMMY Heated at 130 ° C for 2 minutes.

  Table 5 shows the evaluation criteria for heat-resistant shape retention.

(2) Evaluation results Table 6 shows the results of evaluating the heat-resistant shape retention properties of the example products and the conventional product (commercially available) smoked cheese as a control example by the above test method. Acceptance criteria on product characteristics shall be 3.0 or more on average.

  [4. Sensory evaluation before and after heating of invention product and conventional product 1 (overall evaluation)]

(1) Evaluation method The product of the present invention and the conventional product 1 (commercial smoked cheese) were subjected to a five-step evaluation by six trained sensory evaluation panels. An evaluation result shows the result of the average value of the result of six persons. The larger the score, the better the sensory evaluation result. Table 7 shows the sensory evaluation score used for the sensory evaluation. The flavor evaluation including the appearance was verified by the following confirmation method. Acceptance criteria on product characteristics shall be 3.0 or more on average.
<Use oven toaster DERIO equipment (860W, 240 ° C) for 5 minutes>

(2) Evaluation results Table 8 shows the results of sensory evaluation with the product of the present invention and the conventional product 1. Since the conventional product 1 does not have heating characteristics, it bursts during heating and the contents appear, and the uniformity of taste is lost. Therefore, the product value score is low. In the sample of Conventional Product 1 after heating and cooling, the structure was rough and not smooth.

  The present invention provides a smoked cheese-like food having heat-resistant shape retention and a method for producing the same. In particular, the smoked cheese-like food of the present invention is characterized in that it can be eaten deliciously whether it is eaten as it is, heated and eaten, or cooled after heating. In addition, when used in cooking and processed foods, smoked cheese-like foods that are difficult to melt even when cheese is heated, have excellent heat-resistant shape retention, have a good flavor and texture, and have heat-resistant shape retention, and their production A method can be provided. Since the method for producing a smoked cheese-like food according to the present invention can be performed using milk materials that are easily available, industrial production can be easily performed.

Claims (9)

  It is characterized by adding 0.1 to 3% by weight of precooked cheese and molten salt to the raw material natural cheese, heating and dissolving at 85 to 100 ° C. in an emulsification pot, and smoke-treating the cooled cheese after melting. And a method for producing a smoked cheese-like food product having a good flavor and texture and heat-resistant shape retention.   2. The method for producing a smoked cheese-like food having good flavor and texture and heat-resistant shape retention according to claim 1, wherein the raw natural cheese contains gouda cheese and cheddar cheese.   Pre-cooked cheese prepared by pre-cooking at 80 to 100 ° C, production of smoked cheese-like food having good flavor and structure and heat-resistant shape retention according to claim 1 or 2 Method.   The cheese viscosity in an emulsification pot when adding precooked cheese to natural cheese and heating and dissolving in an emulsification pot at 85 to 100 ° C is 250 dPa · s or more and 600 dPa · s or less. The manufacturing method of the smoked cheese-like foodstuff which the flavor and structure | tissue in any one of -3 are favorable, and has heat-resistant shape retention property.   The flavor and structure according to any one of claims 1 to 4, wherein the smoke and the texture are good and heat resistant before and after the smoke treatment, wherein the smoke treatment is performed under a condition that the L value indicating the brightness of the surface color is 12 to 26. A method for producing a smoked cheese-like food having shape retention.   The smoked cheese-like food further contains one or more selected from processed meat storage products, processed fishery products, nuts, vegetables, spices, and seasonings in the smoked cheese-like food. The manufacturing method of the smoked cheese-like foodstuff with the favorable flavor and structure | tissue of claim | item 1 -5 and having heat-resistant shape retention property.   The smoked cheese-like food is formed into a bite size having a major axis of 8 cm or less and a minor axis of 3 cm or less, and the flavor and structure are good and heat-resistant Process for producing smoked cheese-like food having properties.   A smoked cheese-like food having a good flavor and structure and heat-resistant shape retention produced by the method for producing a cheese-like food according to any one of claims 1 to 7. The smoked food according to claim 8, wherein the smoked cheese-like food has good flavor and texture and has heat-resistant shape retention even when heated under at least one of the following three heating conditions. Cheese-like food.
(1) Heat for 5 minutes with a toaster (860 W, 240 ° C.).
(2) Heat in cooking oil at 200 ° C. for 2 minutes.
(3) Heat at 130 ° C. for 2 minutes in an autoclave.