JP2017086035A - Method for producing processed food placed with cheese - Google Patents
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 80
- 235000021067 refined food Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013550 pizza Nutrition 0.000 claims abstract description 47
- 235000015067 sauces Nutrition 0.000 claims abstract description 18
- 239000003925 fat Substances 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 11
- 230000002378 acidificating effect Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000155 melt Substances 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 abstract description 41
- 239000003921 oil Substances 0.000 abstract description 39
- 235000019198 oils Nutrition 0.000 abstract description 38
- 238000002844 melting Methods 0.000 abstract description 22
- 230000008018 melting Effects 0.000 abstract description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 239000004006 olive oil Substances 0.000 abstract description 13
- 235000008390 olive oil Nutrition 0.000 abstract description 13
- 235000014121 butter Nutrition 0.000 abstract description 10
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 239000010775 animal oil Substances 0.000 abstract 1
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 235000019482 Palm oil Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000012795 verification Methods 0.000 description 4
- 235000014696 chilled pizza Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 235000012396 frozen pizza Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Abstract
Description
本発明は、ピザ等の加工食品に載置されるチーズが、保存日数の経過によって溶融不完全となる現象を解消するためのピザの製造方法、に関する。 The present invention relates to a pizza manufacturing method for eliminating a phenomenon in which a cheese placed on a processed food such as pizza becomes incompletely melted with the passage of storage days.
チーズが載置される加工食品の代表例としてピザが挙げられるが、現在、小売店で販売されているピザには、チルド状態で流通するチルドピザと冷凍状態で流通する冷凍ピザがあるが、消費者の嗜好性の高まりもあり、チルドピザが主流となっている。そのチルドピザに起因する保存上の問題として、保存時にチーズの特性が変化（ｐＨが低下する）して、溶融不完全を起こすことが挙げられる。これは、ピザに載置されているチーズとピザソースとが接触すると、ソース中の水分含量が高いので低温増殖型の乳酸菌が比較的急速に増殖する結果、乳酸等が産生されてｐＨが低下し、蛋白凝固を招き、オーブン等で加熱してもチーズが十分に溶融しないことによるものである。乳酸菌の増殖はｐＨを低下させるだけでなく、強い酸味を生成させて風味の劣化する原因ともなる。 A typical example of processed foods on which cheese is placed is pizza. Currently, pizza sold in retail stores includes chilled pizza that is distributed in a chilled state and frozen pizza that is distributed in a frozen state. Chilled pizza has become the mainstream due to the growing preference of people. As a storage problem caused by the chilled pizza, the characteristics of the cheese are changed (pH is lowered) during storage, thereby causing incomplete melting. This is because when the cheese placed on the pizza comes into contact with the pizza sauce, the moisture content in the sauce is high, so the low-temperature-growing lactic acid bacteria grow relatively quickly, resulting in the production of lactic acid and the like, resulting in a decrease in pH. This is due to the fact that the cheese is not sufficiently melted even when heated in an oven or the like due to protein coagulation. The growth of lactic acid bacteria not only lowers the pH, but also causes a strong sourness to deteriorate the flavor.
これまで、酢酸塩を含有させ、乳酸菌によって資化される糖に代えて糖アルコールを使用し、かつ、水分活性を０．９７以下に低下させたピザソースと併せてチーズをピザにトッピングすることでチーズの溶融不完全を防ぐ方法（特許文献１）が開示されている。 Up to now, by topping cheese with pizza sauce containing acetate, using sugar alcohol instead of sugar assimilated by lactic acid bacteria, and pizza sauce with reduced water activity below 0.97 A method for preventing incomplete melting of cheese (Patent Document 1) is disclosed.
このように、ピザソースの特性を改良することによりチーズの溶融不完全を防止する技術は開示されているが、この技術では、ピザソースに含まれる糖を糖アルコールに置き換えることによって、従来よりもｐＨ低下が抑えられるものの、品質を保持したまま１８日を超える冷蔵保存が難しい。現在では、商品の食味の安定的保持に加えて、環境への負荷の軽減の観点から、食品の廃棄量を削減するために、さらなる賞味期限の延長が求められている。 As described above, a technique for preventing incomplete melting of cheese by improving the characteristics of pizza sauce is disclosed, but in this technique, the sugar contained in the pizza sauce is replaced with sugar alcohol to lower the pH than before. However, refrigerated storage over 18 days is difficult while maintaining quality. At present, in addition to the stable maintenance of the taste of products, in order to reduce the amount of food waste, further extension of the expiration date is required from the viewpoint of reducing the burden on the environment.
そこで、本発明では上記事情に鑑み、保存期間の経過に伴うｐＨの低下を防ぐことで、チーズの溶融不完全や風味の劣化を防止し、従来よりも品質の向上したピザ等の加工食品を提供することを目的とする。 Therefore, in the present invention, in view of the above circumstances, by preventing a decrease in pH with the passage of the storage period, incomplete melting of cheese and deterioration of flavor are prevented, and processed foods such as pizza having improved quality than before are obtained. The purpose is to provide.
そこで、本発明者らは、ピザ等の加工食品に載置するチーズに油脂を被覆する処理を施すことでチーズの溶融不完全を防止することができることを見出し、本発明を完成させるに至った。即ち、本発明は、（１）加熱によってチーズを溶融させて食する加工食品であって、少なくとも油脂で被覆されたチーズと酸性ソースが載置されていることを特徴とする加工食品、（２）前記加工食品がピザであることを特徴とする（１）記載の加工食品、（３）加熱によってチーズを溶融させて食する加工食品の製造方法であって、少なくとも油脂で被覆されたチーズと酸性ソースを載置する工程を含むことを特徴とする加工食品の製造方法、（４）前記加工食品がピザであることを特徴とする（３）記載の加工食品の製造方法、に関する。 Therefore, the present inventors have found that the incomplete melting of the cheese can be prevented by applying a treatment to coat the cheese placed on the processed food such as pizza with fats and oils, and the present invention has been completed. . That is, the present invention is (1) a processed food that melts and eats cheese by heating, and is characterized in that at least cheese coated with an oil and fat and an acidic sauce are placed, (2 ) The processed food according to (1), wherein the processed food is a pizza, and (3) a method for producing a processed food that melts and eats cheese by heating, wherein the cheese is coated with at least an oil and fat. The manufacturing method of the processed food characterized by including the process of mounting an acidic sauce, (4) It is related with the manufacturing method of the processed food as described in (3) characterized by the said processed food being a pizza.
本発明によって、ピザ等の加工食品の保存日数が経過しても、酸性のソースがチーズに浸透することによるｐＨ低下を防ぐことで、載置されたチーズが溶融不完全や風味の劣化を防止し、従来よりも品質が向上した加工食品を提供することができる。 By this invention, even if the preservation days of processed foods, such as pizza, pass, the cheese which mounted is prevented from incomplete melting and deterioration of flavor by preventing pH fall by acid penetration to cheese. In addition, it is possible to provide a processed food whose quality is improved as compared with the prior art.
本発明は、加熱によってチーズを溶融させて食する加工食品であって、少なくとも油脂で被覆されたチーズと酸性ソースが載置されていることを特徴とする加工食品、に関する。一般的なチーズの種類としては、ナチュラルチーズとプロセスチーズがあり、加工食品にはナチュラルチーズが使用される。原材料としては、ゴーダチーズやチェダーチーズ等が使用されるが、特に種類が限定されるものではない。 [Technical Field] The present invention relates to a processed food that is melted and eaten by heating and is characterized in that at least cheese coated with fats and oils and an acidic sauce are placed thereon. Common cheese types include natural cheese and processed cheese, and natural cheese is used for processed foods. As raw materials, gouda cheese, cheddar cheese or the like is used, but the type is not particularly limited.
また、本発明の加工食品としては、ピザ、チーズトースト、グラタン、ラザニア等が挙げられるが、加熱によってチーズを溶融させて食する加工食品であれば、その種類は問わない。その代表例がピザであるが、一般的にピザは、薄力粉、強力粉、湯、ドライイースト等を混合、発酵することによって生地を調製し、所定の形状に形を整え、ソース、チーズ等の具材を載置し、オーブン等による加熱焼成工程を経て製造される。また、ピザの形状として、通常の円形や四角形のピザだけでなく、載置した具材を生地で巻き込んだ形態のピザであってもよく、形状は特に限定されない。 In addition, examples of the processed food of the present invention include pizza, cheese toast, gratin, lasagna, and the like, but any type of processed food can be used as long as the food is melted and eaten by heating. A typical example is pizza. Generally, pizza is prepared by mixing dough by mixing and fermenting soft flour, strong flour, hot water, dry yeast, etc., adjusting the shape to a predetermined shape, and using ingredients such as sauce and cheese. The material is placed and manufactured through a heating and baking process using an oven or the like. The shape of the pizza is not limited to a normal circular or square pizza, and may be a pizza in which the placed ingredients are rolled up with dough, and the shape is not particularly limited.
チーズに被覆する油脂としては、バター等の動物性油脂、あるいは、オリーブオイル等の植物性油脂、のいずれでもよく、本発明の効果を発揮できれば油脂の種類は問わない。油脂を被覆するための方法としては、ピザ生地に載置前、あるいは載置後に、チーズに油脂を直接塗布するか、あるいは、噴霧した後、必要に応じてそれらを混合することで、チーズを被覆することができる。また、液体状の油脂に限られることなく、油脂を粉末状に加工したものをチーズに添加することによって、被覆することも可能であり、いずれにしても油脂がチーズに被覆できていれば、油脂の種類、形態（液体・粉末）、油脂を被覆する方法は問わない。チーズを油脂で被覆することによって、酸性ソースがチーズに浸透することを防ぐことができ、乳酸菌の増殖によるｐＨの低下を抑え、チーズの溶融不完全を防止することができる。 As fats and oils which coat | cover cheese, any of animal fats and oils, such as butter, or vegetable fats and oils, such as olive oil, may be sufficient, and the kind of fats and oils will not ask | require if the effect of this invention can be exhibited. As a method for coating the fats and oils, before or after placing on the pizza dough, apply the fats and oils directly to the cheese, or after spraying, and mixing them as necessary, the cheese Can be coated. Moreover, without being limited to liquid fats and oils, it is also possible to coat the cheese by adding the oils and fats processed into a powder form. The type and form (liquid / powder) of fats and oils and the method of coating fats and oils are not limited. By covering cheese with fats and oils, it is possible to prevent the acidic source from penetrating into the cheese, to suppress a decrease in pH due to the growth of lactic acid bacteria, and to prevent incomplete melting of the cheese.
油脂の添加量の下限は、チーズの重量に対して０．５重量％以上とすることが好ましい。０．５重量％未満であれば、油脂の被覆は不十分であり、酸性ソース浸透によるｐＨ低下、チーズの溶融不完全を引き起こしてしまう。また、油脂の添加量の上限としては、チーズの溶融不完全が実現できれば特に限定されるものではないが、味、風味への影響を考慮すれば、２．０重量％以下とすることが好ましく、特に３０日間の保存を考慮すれば１．０重量％以下とすることが好ましい。 It is preferable that the lower limit of the addition amount of fats and oils is 0.5% by weight or more with respect to the weight of the cheese. If it is less than 0.5% by weight, the coating of fats and oils is insufficient, causing a pH drop due to acidic source penetration and incomplete melting of the cheese. Moreover, the upper limit of the amount of fats and oils is not particularly limited as long as incomplete melting of cheese can be realized, but considering the influence on taste and flavor, it is preferably 2.0% by weight or less. In particular, considering the storage for 30 days, it is preferably 1.0% by weight or less.
以下に本発明の実施例を掲載して、さらに詳細に説明するが、本発明はこれらに限定されるものではない。 Examples of the present invention will be described below in more detail, but the present invention is not limited to these.
（実施例１）ピザ保存日数経過に伴うチーズ溶融への油脂添加効果の検証
常法によって、ピザ生地を製造した後、ピザソース、及び、油脂で被覆したチーズをピザ生地の上にトッピングし、２３０℃で約５分間焼成してピザを製造した。比較例として油脂で被覆していないチーズをトッピングしたピザも製造した。使用した油脂は、粉末油脂として、粉末オリーブオイル、粉末パーム油、粉末バター、バター風味パウダー、液体油脂として、液体パーム油を使用した。そして、別々のピザ生地にそれぞれの油脂で被覆したチーズをトッピングした。チーズを油脂で被覆する方法としては、チーズをピザ生地にトッピングする前に、それぞれの油脂をチーズの重量に対して３．０重量％直接塗布し、よく混ぜ合わせることで、チーズを油脂で被覆した。その後、１０℃の冷蔵庫で２５日間保存し、保存日数０、１５日、２０日、２５日経過時において、ピザを焼成し、チーズの溶融具合と風味の確認を行った。溶融具合は目視で確認を行い、風味の確認は官能検査で行った。その結果を表１に示す。表１において、チーズの溶融具合は、チーズが完全に溶融したものを○、溶融不完全のものを×で示し、一方、風味について、チーズが溶融した時に出る好ましい風味は○、好ましくない風味は×で示した。
(Example 1) Verification of the effect of adding fats and oils to cheese melting with the passage of pizza preservation days After producing pizza dough by a conventional method, topping pizza sauce and cheese coated with fats and oils onto pizza dough, 230 Pizza was produced by baking at about 5 minutes for about 5 minutes. As a comparative example, a pizza topped with cheese not coated with fat was also produced. The used fats and oils were powdered olive oil, powdered palm oil, powdered butter, butter flavor powder, and liquid palm oil as liquid fat. And the cheese which coat | covered with each fats and oils was topped on separate pizza dough. As a method of coating cheese with fats and oils, before topping cheese on pizza dough, each fat and oil is directly applied 3.0% by weight with respect to the weight of the cheese and mixed well to coat the cheese with fats and oils. did. Then, it preserve | saved for 25 days with a 10 degreeC refrigerator, and when the preservation | save days 0, 15, 20, and 25 days passed, the pizza was baked and the melt condition and flavor of cheese were confirmed. The melting condition was visually confirmed, and the flavor was confirmed by sensory inspection. The results are shown in Table 1. In Table 1, as for the melting condition of cheese, ○ indicates that the cheese is completely melted, and x indicates that the cheese is incompletely melted. On the other hand, the preferred flavor that appears when the cheese is melted is ○, and the unfavorable flavor is Indicated by ×.
（結果）
いずれの試験区も、ピザの保存日数２０日までは溶融に影響は出なかったものの、油脂で被覆していないチーズは、２５日目で溶融不完全となった。一方、油脂で被覆したチーズは２５日経過した時点でもチーズが溶融不完全となることはなかった。また、粉末油脂と液体油脂で被覆したチーズとの間に溶融具合の差は認められず、さらにピザの風味、食感も良好であった。
(result)
In any of the test plots, melting was not affected until 20 days of pizza storage, but the cheese not coated with fat became incomplete melting on the 25th day. On the other hand, cheese coated with fats and oils did not become incompletely melted even after 25 days. Moreover, the difference of a melt condition was not recognized between the powder oil and fat and the cheese coat | covered with liquid oil and fat, and also the pizza flavor and food texture were also favorable.
（実施例２）油脂（粉末オリーブオイル）の最適な添加範囲の検証
チーズに被覆する油脂としてオリーブオイルを使用し、実施例１と同様の方法でピザを製造した。また、オリーブオイルとしては、粉末オリーブオイルを使用し、チーズの重量に対して、０．２５重量％、０．５重量％、１．０重量％、２．０重量％、３．０重量％添加し混合することで油脂を被覆した。そして、別々のピザ生地に、ピザソースの他、前記油脂の添加量で被覆したチーズをそれぞれトッピングした。その後、１０℃の冷蔵庫で３５日間保存し、０、１５日、２０日、２５日、３０日、３５日経過時において、ピザを焼成し、チーズの溶融具合と風味の確認を行った。その結果を表２に示す。表２の左枠は粉末オリーブオイルの添加量を示す。評価方法は実施例１と同じである。
(Example 2) Verification of the optimal addition range of fats and oils (powder olive oil) Pizza was manufactured by the same method as Example 1 using olive oil as fats and oils which coat | cover cheese. Moreover, as olive oil, powdered olive oil is used, and 0.25% by weight, 0.5% by weight, 1.0% by weight, 2.0% by weight, and 3.0% by weight with respect to the weight of the cheese. The oil was coated by adding and mixing. And the cheese which coat | covered with the addition amount of the said fats and oils besides the pizza sauce was each topped on separate pizza dough. Thereafter, it was stored in a refrigerator at 10 ° C. for 35 days, and after 0, 15, 20, 25, 30, and 35 days, the pizza was baked to check the melting condition and flavor of the cheese. The results are shown in Table 2. The left frame of Table 2 shows the amount of powdered olive oil added. The evaluation method is the same as in Example 1.
（結果）
いずれの試験区も、ピザの保存日数２０日までは溶融に影響は出なかったものの、２５日を経過した時点で、オリーブオイルが添加されていない試験区、あるいは添加量０．２５重量％の試験区は、２５日経過時にチーズが溶融不完全となった。また、２．０重量％と３．０重量％の試験区では３０日経過時に溶融不完全となり、０．５重量％と１．０重量％の試験区では３５日経過時に溶融不完全となった。０．２５重量％の試験区は、粉末オリーブオイルが添加されていない試験区と変わりはないが、０．５重量％以上では、粉末オリーブオイルが添加されていない試験区よりもチーズが溶融不完全になるまでの保存日数が延びたことから、粉末オリーブオイルの添加量の下限はチーズの重量に対して、０．５重量％以上であることが好ましい、と示唆された。また、粉末オリーブオイル添加量の上限は、２５日経過時に３．０重量％の試験区で風味がやや劣化したことから、２．０重量％以下とすることが好ましいが、３０日間保存できたことを考慮すれば１．０重量％以下とすることがより好ましい、と示唆された。
(result)
None of the test plots had an effect on melting until 20 days of pizza storage, but at the end of 25 days, the test plot to which no olive oil was added or the addition amount of 0.25% by weight In the test area, the cheese was incompletely melted after 25 days. In addition, in the 2.0 wt% and 3.0 wt% test sections, incomplete melting occurs after 30 days, and in the 0.5 wt% and 1.0 wt% test sections, incomplete melting occurs after 35 days. It was. The 0.25 wt% test plot is no different from the test plot without powdered olive oil, but at 0.5 wt% or more, the cheese is less melted than the test plot without powdered olive oil. Since the storage days until it became complete increased, it was suggested that the lower limit of the amount of powdered olive oil added is preferably 0.5% by weight or more based on the weight of the cheese. The upper limit of the amount of powdered olive oil added was preferably 2.0% by weight or less because the flavor was slightly deteriorated in the test group of 3.0% by weight after 25 days, but could be stored for 30 days. In view of this, it was suggested that the content is more preferably 1.0% by weight or less.
（実施例３）油脂（粉末バター）の最適な添加範囲の検証
チーズに被覆する油脂として粉末バターを使用し、実施例１及び実施例２と同様の方法でピザの製造、及び評価を行った。その評価の結果は表３に示す。
(Example 3) Verification of the optimal addition range of fats and oils (powder butter) Using powdered butter as fats and oils to coat cheese, pizza was manufactured and evaluated in the same manner as in Examples 1 and 2. . The evaluation results are shown in Table 3.
（結果）
いずれの試験区も、ピザの保存日数２０日までは溶融に影響は出なかったものの、２５日を経過した時点で、粉末バターが添加されていない試験区、あるいは添加量０．２５重量％の試験区は、２５日経過時にチーズが溶融不完全となった。また、０．２５重量％の試験区は、粉末バターが添加されていない試験区と変わりはないが、０．５重量％以上では、粉末バターが添加されていない試験区よりもチーズが溶融不完全になるまでの保存日数が延びたことから、粉末バターの添加量の下限はチーズの重量に対して、０．５重量％以上であることが好ましい、と示唆された。
(result)
None of the test plots had an effect on melting until 20 days of pizza storage, but when 25 days passed, the test plots to which powdered butter had not been added, or the addition amount of 0.25% by weight In the test area, the cheese was incompletely melted after 25 days. In addition, the test group of 0.25% by weight is not different from the test group to which powdered butter was not added, but at 0.5% by weight or more, the cheese was less melted than the test group to which powdered butter was not added. Since the storage days until it became complete extended, it was suggested that the lower limit of the amount of powdered butter added is preferably 0.5% by weight or more based on the weight of the cheese.
（実施例４）油脂（液体パーム油）の最適な添加範囲の検証
チーズに被覆する油脂として液体パーム油を使用し、実施例１及び実施例２と同様の方法でピザの製造、及び評価を行った。その評価の結果は表４に示す。
(Example 4) Verification of the optimal addition range of fats and oils (liquid palm oil) Using liquid palm oil as fats and oils which coat | cover cheese, manufacture of a pizza by the method similar to Example 1 and Example 2, and evaluation went. The evaluation results are shown in Table 4.
（結果）
いずれの試験区も、ピザの保存日数２０日までは溶融に影響は出なかったものの、２５日を経過した時点で、液体パーム油が添加されていない試験区では、２５日経過時にチーズが溶融不完全となったものの、０．２５重量％以上の試験区では、液体パーム油が添加されていない試験区よりもチーズが溶融不完全になるまでの保存日数が延びたことから、液体パーム油の添加量の下限はチーズの重量に対して、０．２５重量％以上であることが好ましい、と示唆された。
(result)
None of the test plots had an effect on melting until 20 days of pizza storage, but when 25 days passed, the test plots to which liquid palm oil had not been added melted the cheese when 25 days passed. Although it became incomplete, in the test area of 0.25% by weight or more, the storage period until the cheese became incompletely melted was longer than in the test area to which liquid palm oil was not added. It was suggested that the lower limit of the amount added is preferably 0.25% by weight or more based on the weight of the cheese.
本発明によって、ピザ等の加工食品の保存日数が経過しても、酸性ソースがチーズに浸透することに起因するｐＨ低下を防ぐことで、載置されたチーズが溶融不完全や風味の劣化を防止し、従来よりも品質が向上した加工食品を提供することができる。 By this invention, even if the preservation days of processed foods, such as pizza, have passed, by preventing the pH fall resulting from an acidic sauce penetrating into cheese, the placed cheese is incompletely melted and the flavor is deteriorated. It is possible to provide a processed food that is prevented and improved in quality as compared with the prior art.
Claims (4)
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| JP2019216623A (en) * | 2018-06-15 | 2019-12-26 | ハウス食品株式会社 | Food composition and method for producing the same |
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