JP2018201475A - Cheese sauce for inclusion in food - Google Patents

Abstract

To provide a cheese sauce for inclusion in food that has good workability when including into food, is excellent in heat-resistant shape retention by heat treatment after inclusion, as well as that is also good in flavor.SOLUTION: Provided is a cheese sauce for inclusion in food containing raw material cheese, stabilizer, and water, and in which the stabilizer comprises at least one or more selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and ι carrageenan.SELECTED DRAWING: None

Description

  The present invention relates to a cheese sauce for food inclusion.

  Cheese is rich in protein and calcium derived from milk, and is an excellent food in terms of nutrition. In particular, it is effective for nutritional supplementation for growing children and calcium supplementation for women and elderly people who are concerned about osteoporosis. In cheese, raw milk is solidified and whey is eliminated, natural cheese aged as needed, natural cheese as raw material, process cheese, natural cheese and process that are melted and emulsified by adding water and molten salt Foods and food additives are added to cheese, and cheeses are roughly classified into cheese foods obtained by melting and emulsifying raw materials containing 51% by mass or more of cheese.

  Semi-solid cheese such as cheese sauce is expected to be widely used for the purpose of seasoning various dishes, soaking vegetables and fruits, and kneading into confectionery and bread dough. In cheese sauce, in addition to flavor and texture, the quality of workability such as ease of molding is a major factor that affects product value. For example, ease of spreadability (spreadability) There has been proposed a cheese spread having the following (Patent Document 1).

  On the other hand, cheese sauce included in foods such as hamburger, workability when included in food (for example, ease of molding for inclusion), influence of cooking, freezing, thawing, etc. after food inclusion, Properties different from cheese spread are required.

Japanese Patent No. 3004911

  An object of the present invention is to provide a cheese sauce for food inclusion, which has good workability when encapsulating in food, is excellent in heat-resistant shape retention, and has a good flavor.

  As a result of intensive studies, the present inventors have solved the above problem by using a stabilizer containing at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan. The inventors have found that this can be solved, and have completed the present invention.

That is, the present invention provides the following (1) to (9).
[1] A cheese sauce for food inclusion containing raw cheese, a stabilizer, and water,
A cheese sauce, wherein the stabilizer comprises at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan.
[2] The cheese sauce according to [1], wherein the food is a food for heat treatment.
[3] The cheese sauce according to [1] or [2], wherein the moisture content of the cheese sauce is 40 to 56% by weight with respect to the total weight of the cheese sauce.
[4] The cheese sauce according to any one of [1] to [3], wherein the content of the stabilizer is 0.1 to 1.0% by weight based on the total weight of the cheese sauce.
[5] The cheese sauce according to any one of [1] to [4], wherein the content of the raw cheese is 40 to 80% by weight based on the total weight of the cheese sauce.
[6] A mixing step of mixing raw cheese, a stabilizer, and water to obtain a mixture;
A heating and emulsifying step of heating and emulsifying the obtained mixture,
The method, wherein the stabilizer comprises at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan.
[7] The method according to [6], wherein the moisture content of the cheese sauce to be produced is 40 to 56% by weight with respect to the total weight of the cheese sauce.
[8] The content of the manufactured cheese sauce stabilizer is 0.1 to 1.0% by weight based on the total weight of the cheese sauce, according to any of [6] or [7]. Method.
[9] The method according to any one of [6] to [8], wherein the content of the raw cheese in the cheese sauce to be produced is 40 to 80% by weight relative to the total weight of the cheese sauce.

  According to the present invention, there is provided a cheese sauce for food inclusion, which has good workability when encapsulating in food, is excellent in heat-resistant shape retention, and has a good flavor. it can.

FIG. 1 is a diagram showing a comparison of cheese sauce after heating in a method for determining the heat-resistant shape retention of cheese sauce. The arrow in the cheese sauce represents the longest axis of the cheese sauce (long axis), and the arrow outside the cheese sauce represents the minimum distance from the outer periphery of the filter paper to the cheese sauce. The top illustrates the cheese sauce determined to be ◯ according to the criteria shown in Table 1, and the bottom illustrates the cheese sauce determined to be x.

Hereinafter, the present invention will be described in detail.
In the present specification, the percentage or part represented by “mass” is synonymous with the percentage or part represented by “weight”.

[Cheese sauce]
The cheese sauce of the present invention contains raw cheese, a stabilizer, and water, and the stabilizer is at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan. Is included.

  In the present invention, “cheese sauce” is a cheese-containing food having fluidity at 0 to 80 ° C. “Having fluidity at 0 to 80 ° C.” means that the fluidity is maintained without solidifying, and as an indicator of the fluidity of such cheese sauce, the viscosity at 80 ° C. is 0.01 to 200 Pa. -It is preferable that it is s.

  The fluidity can be measured with a viscometer (for example, “Viscotester VT-04F” manufactured by Lion Co., Ltd.). In the present invention, the viscosity at 80 ° C. of the cheese sauce is preferably 0.01 to 200 Pa · s, more preferably 10 to 100 Pa · s, and still more preferably 20 to 60 Pa · s. When the viscosity at 80 ° C. of the cheese sauce is within the above range, the cheese sauce has a desired fluidity during the wrapping operation after refrigeration, and the work characteristics when encapsulating in food can be improved.

  In addition, the cheese sauce of the present invention is a cheese-containing food mainly made of cheese, and the cheese sauce is a cheese food defined by the fair competition rules or “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (milk etc. (Ministerial Ordinance) process cheese.

  Further, the “main raw material” means a raw material present in the highest proportion in all raw materials, and the raw cheese is preferably 51% by weight or more, more preferably 52% by weight or more with respect to the total weight of the cheese sauce. Preferably, 53 weight% or more is more preferable. Raw material cheese may be 70 weight% or less with respect to the total weight of a cheese sauce, and may be 80 weight% or less.

The raw material cheese used in the present invention is not particularly limited, but preferably contains at least one selected from the group consisting of super hard cheese (special hard cheese), hard cheese and semi-hard cheese. In addition, the classification | category of the said cheese is prescribed | regulated by the moisture content [%] (MFFB) in cheese weights other than fat in the international standard (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003) of cheese. Has been.
Super hard cheese refers to a MFFB of less than 51%, and examples include parmesan cheese and grana cheese.
The hard cheese refers to one having an MFFB of about 49 to 56%, and examples thereof include Gouda cheese, Edam cheese, Emmental cheese, and cheddar cheese.
Semi-hard cheese refers to one having an MFFB of about 54 to 69%, and examples thereof include Paul Dusartu, St. Pauline, Brick cheese, Roquefort cheese, Samso cheese, Maribo cheese and the like.
Remade cheese can also be used. Reproduced cheese refers to natural cheese that has already been processed into cheese.

Water is formulated to bring the cheese sauce to the desired viscosity and hardness. If water can be mix | blended with a foodstuff, it will not specifically limit, For example, distilled water, deionized water, tap water, tap water etc. are mentioned.
Water is preferably blended so that the moisture content of the cheese sauce to be produced is 40 to 56% by mass, more preferably 42 to 54% by mass, and even more preferably 44 to 50% by mass. It is preferable to adjust the blending amount. As described above, since moisture is contained in the raw cheese, the moisture content with respect to the total amount of the cheese sauce including the moisture in the raw cheese is set in the above range. Since the ratio of the raw material cheese in a cheese sauce can be made high if the moisture content of a cheese sauce is the said range, the flavor of cheese can be improved. In addition, as a compounding quantity of water, it is preferable that it is about 16-26 mass%, for example, and what is necessary is just to adjust suitably in consideration of the moisture content of raw material cheese.

In addition, the moisture content of cheese sauce can be measured by the following mixed sand method.
[Moisture content]
(1) An aluminum weighing dish containing 15 to 20 g of silica sand and a small glass rod is dried for 1 hour in a hot air circulating drier set at 102 ° C., and then allowed to cool in a desiccator for about 30 minutes.
(2) After weighing the weight of the weighing pan with a precision balance, a sample of 1.5 to 2.0 g is precisely weighed.
(3) Stir gently with a glass rod while heating on a hot plate.
(4) When the silica sand becomes smooth after drying, the weighing dish is dried for 2 hours in a hot air circulating dryer set at 102 ° C. and then allowed to cool in a desiccator for about 30 minutes.
(5) Weigh with a precision balance and obtain moisture [%] from the following formula.
Moisture [%] = (sample mass−mass after drying) ÷ sample mass × 100

The stabilizer contained in the cheese sauce of the present invention is not particularly limited as long as it contains at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan, Other conventionally known stabilizers can be used in combination. Other stabilizers include, for example, tragacanth gum, karaya gum, gati gum, pectin, larch gum, psyllium seed gum, quince seed gum, agar, alginic acid, fareselelan, potato starch, katsu starch, tapioca starch, gelatin, casein, albumin , Soybean protein, carboxymethylcellulose, methylcellulose, crystalline cellulose, sodium alginate, pregelatinized starch, sodium starch phosphate, and the like.
The content of the stabilizer is preferably 0.1 to 1.0% by weight, more preferably 0.1 to 0.8% by weight, based on the total weight of the cheese sauce, More preferably, it is -0.5 weight%. The content of at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan is 0.1 to 0.8% by weight based on the total weight of the cheese sauce Is more preferable, 0.1 to 0.6% by weight is more preferable, and 0.1 to 0.5% by weight is further preferable. By making a stabilizer into said range, the inclusion workability | operativity of the cheese sauce of this invention, heat-resistant shape retention property, and the fluidity | liquidity after cooling can be improved further.

As the cheese sauce of the present invention, a molten salt used in the production of ordinary process cheese such as phosphate, citrate, and tartrate can be used. The molten salt is not particularly limited. For example, monosodium monophosphate, disodium monophosphate, trisodium monophosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrametaline Examples thereof include sodium phosphate, sodium polyphosphate, potassium phosphate, dipotassium phosphate, tripotassium phosphate, trisodium citrate, sodium tartrate, calcium tartrate and the like. A molten salt may be used individually by 1 type, and may be used in combination of 2 or more type.
Unless otherwise specified, the amount of molten salt is an amount in terms of anhydride. The total amount of phosphate and other molten salt is 0.1 to 5% by weight, and 0.5 to 4% by weight, based on the total amount of raw cheese (100% by weight). Preferably, 1.5 to 3.5% by weight is more preferable, and 1.5 to 2.5% by weight is more preferable.

The cheese sauce of the present invention can further contain an emulsifier. Examples of the emulsifier include higher fatty acid monoglycerides, glycerin fatty acid esters (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, decaglycerin distear. Rate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acid (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, poly Glycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester (eg sucrose erucic acid ester, sucrose stearate ester, sucrose Such Risuchin acid ester), (vegetable, egg yolk, fractionation, milk, etc.), lecithin, enzymatically decomposed lecithin (e.g., enzymatic degradation soybean lecithin, lysolecithin, etc.), casein sodium and the like. One of these groups or two or more emulsifiers may be used in combination at any ratio.
The content of the emulsifier is preferably 0.01 to 2.0% by weight, more preferably 0.1 to 1.5% by weight, and more preferably 0.2 to 1% with respect to the total weight of the cheese sauce. More preferably, it is 0.0% by weight. However, the emulsifier may not be included.

  The pH of the cheese sauce contributes to the viscosity and hardness of the cheese sauce actually produced, the emulsion stability during production, and the microbiological storage stability. As the pH adjuster used in the cheese sauce of the present invention, a pH adjuster used in general process cheese production such as lactic acid or sodium carbonate can be used.

  The pH adjuster is such that the pH of the cheese sauce actually produced is preferably 4.0 to 6.5, more preferably 5.0 to 6.0, and even more preferably 5.2 to 5.8. It is preferable to adjust the blending amount.

The cheese sauce of the present invention can further contain a sour agent. Examples of the acidulant include acetic acid, lactic acid, citric acid, tartaric acid, phosphoric acid, fumaric acid, succinic acid, malic acid, gluconic acid, adipic acid, phytic acid, glucono delta lactone, ascorbic acid and the like.
The content of the sour agent is preferably 0.1 to 1.0% by weight with respect to the total weight of the cheese sauce, more preferably 0.2 to 0.8% by weight, and 0.3 to More preferably, it is 0.6% by weight.

  The cheese sauce of the present invention does not require additives such as flavors and seasonings, but can contain these other additives as desired. Although this arbitrary component is not specifically limited, For example, sweets, a fruit processed product, a vegetable processed product, dairy products, chocolate, a seasoning etc. are mentioned. Specifically, as sweets, liquid sugar, syrup, sugar, honey, maple syrup, etc., as processed fruits, jam, marmalade, fruit sauce, fruit juice, etc., as processed vegetables, vegetable paste, vegetable juice And dairy products such as cream and fermented milk, and seasonings include salt, mayonnaise, yeast extract and the like.

  The cheese sauce is usually filled in a tube container, a dressing container, a bottle, a pillow, a bag-like packaging material, etc. after production, and can be stored in a refrigerator room or the like when not in use. And at the time of its use, that is, at the time of enclosing work in food, it can be taken out from the refrigerator compartment and used. From the viewpoint of workability of molding when encapsulating a cheese sauce stored at a low temperature of around 2 to 10 ° C., the cheese sauce of the present invention preferably has a hardness at 10 ° C. of 10 to 200 g. 12-125 g, more preferably 15-70 g, still more preferably 30-60 g.

  The cheese sauce of the present invention is for food inclusion. The inclusion means a state in which 80% or more of the total surface area of the cheese sauce is covered with food other than the cheese sauce. 90% or more of the total surface area of the cheese sauce may be covered with food other than the cheese sauce, or the cheese sauce may be completely covered with food other than the cheese sauce.

  Examples of the food in which the cheese sauce of the present invention is encapsulated include dough for enameled food. In this case, the cheese sauce is used as a middle seed of the ginger food. For example, hamburger, tsukune, croquette, sausage, vine, kamaboko, chikuwa, Chinese bun bun dough, dumpling skin, grilled skin, spring roll skin, small dragon wrap skin, calzone pizza Examples include dough.

  The food containing the cheese sauce of the present invention is preferably for heat treatment. This is because the cheese sauce of the present invention is particularly suitable as a cheese sauce included in a food that is heat-treated in a processing step or a cooking step because of excellent heat-resistant shape retention. Examples of the heat treatment in the processing step include sterilization treatment such as retort sterilization, and examples of the processing treatment in the cooking step include cooking with a frying pan, oven cooking, hot water cooking, cooking with steam using a steamer, and the like. As heat processing temperature, 70-90 degreeC, 90-110 degreeC, or 110-130 degreeC is mentioned, for example. Examples of the heat treatment time include 5 to 10 minutes, 10 to 15 minutes, or 15 to 20 minutes.

[Cheese sauce production method]
The cheese sauce of the present invention is a mixture obtained by mixing raw material cheese, a stabilizer (including at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan), and water. And a heating emulsification step of heating and emulsifying the obtained mixture.

  A mixing process and a heat emulsification process can be implemented using the well-known apparatus which heat-melts raw material cheese and emulsifies. Examples of such an apparatus include a kettle type cheese emulsifying pot, a horizontal cooker, a high-speed shearing emulsifying pot, and a continuous heat exchanger (shock sterilizer, combinator). It is also possible to combine the apparatus with a homogenization process using an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill.

  In the present invention, first, raw material cheese, a stabilizer (including at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan), water, and further if necessary A mixing step of mixing the molten salt and the emulsifier to obtain a mixture is performed.

  In the mixing step, in addition to the above raw materials, auxiliary raw materials may be appropriately used. Examples of the auxiliary material include thickening polysaccharides, fragrances, milk materials, starch, gelatin, animal fats and oils, vegetable fats and oils, and the like.

  In the mixing step, the raw cheese is preferably pulverized and mixed. If raw material cheese is grind | pulverized before mixing with another raw material, the heat-melting in a later heating emulsification process will become easy. As a means for pulverizing raw material cheese, it may be cut and pulverized by a generally known means such as a chopper.

  In the present invention, subsequently, a heating emulsification step of heating and emulsifying the mixture obtained by the mixing step is performed.

  In the heat emulsification step, the mixture of the crushed raw material cheese, the stabilizer of the present invention, the emulsifier, the molten salt, water and, if necessary, the auxiliary material is added to a high-speed shear emulsification kettle and heated and melted with stirring. . After melting, homogenization (homogenization process) and filling (filling process).

  The heating emulsification temperature (attainment temperature) in the heating emulsification step is preferably in the range of 80 to 100 ° C, more preferably in the range of 85 to 90 ° C. It is preferable for the heating emulsification temperature to be in the above-mentioned range since good emulsification stability can be obtained and an increase in viscosity and a decrease in flavor can be suppressed. The heat emulsification time is preferably in the range of 2 to 10 minutes, more preferably in the range of 5 to 8 minutes. It is preferable that the heating emulsification time be in the above-mentioned range because good emulsification stability can be obtained and an increase in viscosity and a decrease in flavor can be suppressed. Heat emulsification is usually performed with stirring.

  The homogenization pressure in the homogenization step may be 1 to 15 MPa, for example.

  After the homogenization step, a cooling operation is appropriately performed to obtain the cheese sauce of the present invention.

[Cheese sauce evaluation method]
The present inventors evaluated the cheese sauce by the following various tests without actually enclosing the cheese sauce in a food such as a hamburger and testing the cheese sauce having characteristics suitable for inclusion in the food. I found a new method to select.

1. Encapsulation workability The workability when encapsulating cheese sauce in a hamburger or other food is highly related to the viscosity of the cheese sauce. Viscosity is measured with a viscometer ("Viscotester VT-04F" manufactured by Rion Co., Ltd.). The cheese sauce that has reached 80 ° C. is filled into a stainless steel cup (No. 3 cup, manufactured by Rion Co., Ltd.) for up to 9 minutes, and each is measured with a viscometer. For the rotor, No. 1 rotor (manufactured by Lion Co., Ltd.) is used.

  In the present specification, “a cheese sauce excellent in workability when encapsulated in food” means a cheese sauce having a cheese sauce viscosity of 0.01 to 200 Pa · s measured by the above method.

2. Heat-resistant shape retention As a cheese sauce property after heat treatment, it is required to melt like natural cheese while remaining in a proper shape when encased in a hamburger or the like and heated. That is, it is unsuitable to flow out during the heat treatment, and it is also unsuitable that the resin is hardened during the heat treatment and no deformation is observed. Therefore, a model system was established that correlates with the success or failure when the cheese sauce is encased in a hamburger or the like and heated. As for the cooking time of a general hamburger, 10 minutes (medium fire) is assumed, and the temperature inside the cheese sauce reaches about 90 ° C. Therefore, the following test method was devised.
(1) On a 90 mm filter paper (5A), a cheese sauce (10 g) is placed in the center using a circular mold.
(2) Place in a 90 mm glass petri dish.
(3) Ion exchange water (1 ml) is dropped onto the filter paper.
(4) Cover the petri dish, heat in an air oven at 90 ° C. for 10 minutes, and observe the appearance after heating.
(5) About the cheese sauce after a heating, the axis | shaft which becomes the longest is determined, and the length (mm) is measured (FIG. 1).
(6) Moreover, the nearest position from the outer periphery of a filter paper to cheese sauce is determined, and the distance (mm) from there to an outer periphery is measured (FIG. 1).

  Based on the result measured by said method, the heat-resistant shape retention property of a cheese sauce is determined with the reference | standard shown in the following table | surface.

  In the specification of the present application, “a cheese sauce excellent in heat-resistant shape retention” means a cheese sauce determined to be ◯ based on the above measurement method and standard.

  It is well known to those skilled in the art that stabilizers affect heat-resistant shape retention. Generally, if the stabilizer content in cheese sauce is low, the heat-resistant shape-retaining property decreases, and if it is high, the heat-resistant shape-retaining property is reduced. Will improve. Therefore, those skilled in the art can appropriately select the type and content of the stabilizer in order to obtain a cheese sauce determined to be ◯ in Table 1.

3. Flavor Evaluation Cheese sauce is sampled by 5 or more specialist panels, comprehensively judged according to the following criteria, and evaluated based on the average score. Highly preferred: 5 to-unfavorable: 1
5: Cheese-derived milk flavor and ripening sensation are strongly generated so as to pass through the nose, and umami, richness and sweetness are strongly felt in the aftertaste. Very favorable 4: Cheese-derived milk flavor and ripening sensation are moderately felt. The aftertaste clearly retains its umami, richness and sweetness, and is more preferable 3: The cheese-derived milk flavor and ripening sensation, the aftertaste umami, richness and sweetness are moderate, and preferable 2: The overall salty taste stands out , Fragrance, umami, richness and sweetness are weak, refreshing and slightly preferred 1: milk flavor and ripening feeling derived from cheese are weak, salty taste and heated odor are felt strongly, not preferred

4). Fluidity after cooling Hamburg hamburgers containing cheese sauce are often cooled during the distribution process. Even if it is a case where it cools in the state included in the hamburger etc., it is requested | required that the included cheese sauce has moderate fluidity | liquidity. Therefore, a model system was established that correlates with pass / fail when the cheese sauce is encased in a hamburger or the like and cooled.

  The cheese sauce is filled in a sealed container and cooled in a refrigerator at 10 ° C. In a glass beaker (50 mL volume), 50 g of cheese sauce left overnight is collected at 50 g, sealed to prevent drying, allowed to stand at 10 ° C. for 4 hours or more, and then cooled. The flowability (hardness) of the obtained cheese sauce after cooling is measured using “Rheometer” (plunger: φ10 mm ball, penetration speed: 5 cm / min, penetration distance: 5 mm) manufactured by Fudo Kogyo Co., Ltd. . It is expected that maintaining adequate fluidity after cooling will have little effect on coldness by cold thawing. In the present specification, “a cheese sauce having good fluidity even after cooling” means a cheese sauce having a cheese sauce hardness of 10 to 200 g measured by the measurement method described above. Moreover, such a cheese sauce is excellent in workability at the time of inclusion in food.

5. Emulsification stability (water separation)
Emulsification stability after refrigeration (10 ° C) storage is evaluated. The appearance of the cheese sauce in the sealed container is visually confirmed by five or more specialist panels, comprehensively judged according to the following criteria, and evaluated by the average score. Highly preferred: 5 to-unfavorable: 1
5: The degree of separation of water is not recognized, and it is very preferable. 4: The spots of water are visible to some places, and more preferable. 3: The water is clearly separated and a puddle is locally generated. It is a grade and is preferable 2: It is a state where water is violently separated and the whole tissue is covered with water, which is somewhat unfavorable 1: A state where the cheese tissue and water are completely separated, which is not preferable

6). Emulsification stability (oil-off)
Emulsion stability after hot water retention (80 ° C., 180 minutes) is evaluated. The appearance of the cheese sauce in the sealed container is visually confirmed by five or more specialist panels, comprehensively judged according to the following criteria, and evaluated by the average score. Highly preferred: 5 to-unfavorable: 1
5: A state in which fat separation is not observed at all, and is very preferable 4: There is almost no fat separation, and more preferable 3: There is almost no fat separation, and preferable 2: Fat is separated, and the entire tissue is yellowed Is slightly unfavorable 1: Cheese tissue and fat are completely separated, unfavorable

  By the above evaluation method, cheese sauce having various characteristics can be selected.

[Evaluation of cheese sauce by a new evaluation method in Example 1]
Cheddar (made by Meiji Co., Ltd.) 3.8 kg, DS Gouda (made by Meiji Co., Ltd.) 1.8 kg, Parmesan (made by Meiji Co., Ltd.) 1.0 kg, Mozzarella (made by Meiji Co., Ltd.) 1 Weighed out at 0.0 kg, each raw material cheese was crushed into minced shapes with a crusher (“Meat Chopper MD-22K” manufactured by NANTUNE Co., Ltd.), and mixed in a mixing device until uniform.

  Subsequently, the raw cheese was transferred to Stephan Cooker (manufactured by Stefan), 0.26 kg of molten salt, 0.07 kg of yeast extract (manufactured by Daiichi Kasei), and 0.07 kg (0.5% by weight) of salt. 0.025 kg (mixing rate 0.2 wt%) or 0.05 kg (mixing rate 0.4 wt%) of any of the various stabilizers shown in FIG. Water was added so that the content would be a predetermined ratio, and the pH after melting was adjusted to about 5.7 using an acidulant to obtain various mixtures. The mixing ratio of the whole cheese sauce (mixing ratio 1: when the blending ratio of the stabilizer is 0.2% by weight, blending ratio 2: 0.4% by weight, blending ratio 3: without stabilizer) is It is shown in Table 3 below.

Subsequently, the various mixtures obtained above were stirred under the conditions of 0.42 m / sec and 1 minute, and then heated and melted and emulsified under the conditions of 0.84 m / sec and 85 ° C. for 8 minutes.
Next, cheese sauces 1 to 11 were obtained after homogenization under conditions of 33.51 m / second and 3 minutes using an emulsifier ("Homogenizing Mixer" manufactured by PRIMIX Corporation). A cheese sauce 12 was obtained in the same manner as the cheese sauces 1 to 11 except that the stabilizer was not added and the mixture was prepared with a blending ratio of 3.

  The obtained cheese sauce 1-12 was evaluated by the new evaluation method mentioned above.

(Inclusive workability)
The viscosity of cheese sauces 1-12 was measured. The viscosity was measured with a viscometer (“Bisco Tester VT-04F” manufactured by Rion Co., Ltd.). The cheese emulsion reaching 80 ° C. was filled into a stainless steel cup (No. 3 cup, manufactured by Rion Co., Ltd.) for up to 9 minutes, and each was measured with a viscometer. For the rotor, No. 1 rotor (manufactured by Lion Co., Ltd.) was used.

As shown in Table 4 below, the cheese sauces 1 to 12 each have a viscosity of 10 to 100 Pa · s, indicating excellent workability when encapsulated in food.

(Heat-resistant shape retention)
The heat-resistant shape retention of cheese sauce 1-12 was evaluated. On a 90 mm filter paper (5A), cheese sauces 1 to 12 (10 g) were respectively arranged in the center using a circular mold. Next, it placed in a 90 mm glass petri dish and ion-exchanged water (1 ml) was dropped onto the filter paper. The petri dish was covered and heated in an air oven at 90 ° C. for 10 minutes, and the appearance after heating was observed. About the source | sauce after a heating, the axis | shaft which becomes the longest was determined, and the length was measured. Further, the position closest to the outer periphery of the filter paper was determined, and the distance from there to the outer periphery was measured.

  When judged according to the criteria shown in Table 5 below, cheese sauces 1 to 7 were judged to be ◯, indicating that the cheese sauce was excellent in heat-resistant shape retention. On the other hand, the cheese sauces 8 and 9 containing guar gum had a major axis length of less than 40 mm, and the heat-resistant shape retention property was too strong, that is, not good fluidity, resulting in an unfavorable result. Cheese sauce 10 and cheese sauce 12 not containing a stabilizer have a long axis length of more than 60 mm, a minimum distance from the outer periphery of the filter paper of less than 10 mm, and heat resistance shape retention is too weak, that is, with good fluidity. The result was unfavorable. The cheese sauce 11 had an unfavorable appearance and a poor heat-resistant shape retention.

(Taste evaluation)
The expert panel sampled the cheese sauce and made a comprehensive judgment based on the following criteria, and evaluated the average score. Highly preferred: 5 to-unfavorable: 1
5: Cheese-derived milk flavor and ripening sensation are strongly generated so as to pass through the nose, and umami, richness and sweetness are strongly felt in the aftertaste. Very favorable 4: Cheese-derived milk flavor and ripening sensation are moderately felt. The aftertaste clearly retains its umami, richness and sweetness, and is more preferable 3: The cheese-derived milk flavor and ripening sensation, the aftertaste umami, richness and sweetness are moderate, and preferable 2: The overall salty taste stands out , Fragrance, umami, richness and sweetness are weak, refreshing and slightly preferred 1: milk flavor and ripening feeling derived from cheese are weak, salty taste and heated odor are felt strongly, not preferred

As shown in Table 6 below, the cheese sauces 1 to 8 and 12 have an average evaluation score of 3 or more, indicating that the flavor is good.
On the other hand, the evaluation of cheese sauce 9 containing 0.4% by weight of guar gum and cheese sauces 10 and 11 containing κ carrageenan were low.

  From the above results, it was shown that the cheese sauces 1 to 7 were excellent in workability when encapsulated in food, excellent in heat-resistant shape retention, and good in flavor.

(Fluidity after cooling)
The fluidity after cooling of the cheese sauces 1 to 12 was evaluated. The cheese sauce was filled in an airtight container and cooled in a 10 ° C. refrigerator. In a glass beaker (50 mL volume), 50 g of cheese sauce left overnight was collected, sealed so as not to dry, and allowed to cool at 10 ° C. for 4 hours or more. The flowability (hardness) of the obtained cheese sauce after cooling was measured using “Rheometer” (plunger: φ10 mm ball, penetration speed: 5 cm / min, penetration distance: 5 mm) manufactured by Fudo Kogyo Co., Ltd. .

  As shown in Table 7 below, the cheese sauces 1 to 12 each have a hardness of 10 to 200 g, have good fluidity even after cooling, and therefore have excellent workability when encapsulated in food. It was shown that.

(Emulsification stability (water separation))
The emulsion stability (water separation) of cheese sauces 1 to 12 was evaluated. About 5 cheese specialists, the cheese sauce after 4 hours of refrigeration (10 ° C.) was visually checked for the appearance of the cheese sauce in the sealed container, and comprehensively judged according to the following criteria. Evaluation was based on the average of the five evaluation points. Highly preferred: 5 to-unfavorable: 1
5: The degree of separation of water is not recognized, and it is very preferable. 4: The spots of water are visible to some places, and more preferable. 3: The water is clearly separated and a puddle is locally generated. It is a grade and is preferable 2: It is a state where water is violently separated and the whole tissue is covered with water, which is somewhat unfavorable 1: A state where the cheese tissue and water are completely separated, which is not preferable

  As shown in Table 8, the cheese sauces 1 to 9 had an average score of 3 or more, and were indicated to be cheese sauces excellent in emulsification stability (water separation) after 4 hours of refrigeration. On the other hand, the cheese sauces 10 and 11 containing κ carrageenan and the cheese sauce 12 containing no stabilizer were inferior in emulsion stability (water separation).

(Emulsification stability (oil-off))
The emulsion stability (oil-off) of cheese sauces 1 to 12 after hot water retention (80 ° C., 180 minutes) was evaluated. About the cheese sauce 2 hours after hot water holding | maintenance by five persons of the expert panel, the external appearance of the cheese sauce in a sealed container was confirmed visually, and it judged comprehensively on the following reference | standard. Evaluation was based on the average of the five evaluation points. Highly preferred: 5 to-unfavorable: 1
5: A state in which fat separation is not observed at all, and is very preferable 4: There is almost no fat separation, and more preferable 3: There is almost no fat separation, and preferable 2: Fat is separated, and the entire tissue is yellowed Is slightly unfavorable 1: Cheese tissue and fat are completely separated, unfavorable

  As shown in Table 9 below, the cheese sauces 1 to 11 had an average evaluation score of 3 or more, and were shown to be cheese sauces excellent in emulsion stability after hot water retention. On the other hand, the emulsion stability of the cheese sauce 12 containing no stabilizer was inferior.

[Example 2 Test by inclusion in hamburger]
A hamburger dough was prepared by mixing 600 g of ground beef and pork, 100 g of onion, 90 g of eggs, 88 g of bread crumbs, 150 g of milk, 7.5 g of salt and 3 g of spices. 10 g of cheese sauce 2 and cheese sauce 12 were each wrapped in 90 g of hamburger dough to produce a hamburger with cheese sauce. Hereinafter, the hamburger with cheese sauce 2 is represented as hamburger B, and the hamburger with cheese sauce 12 is represented as hamburger B. The cheese sauce 2 had moderate fluidity, and it was easy to perform a molding operation for wrapping. On the other hand, the cheese sauce 12 has a high fluidity and has a property of flowing out and difficult to wrap.

  Hamburgers A and B were baked on medium heat for 5 minutes while being covered with a frying pan. Then, it was turned over and the back side was baked on low heat for 10 minutes. The cross sections of the baked hamburgers A and B were cut, and the extent of cheese sauce melting was observed. In the hamburger B wrapping the cheese sauce 12 not containing the stabilizer, the cheese sauce melted from the cut surface, and the inside of the hamburger was hollowed out. On the other hand, the hamburger A that wraps around the cheese sauce 2 showed good shape retention that the cheese sauce melted moderately like natural cheese, while the shape remained in the hamburger.

  Similarly, hamburgers A and B baked in a frying pan were sterilized by retort using a simulator retort (made by Toyo Seikan) at 121 ° C for 30 minutes, then cooled to 20 ° C, and a microwave oven (manufactured by Toshiba, ER- C15) and warmed to 90 ° C. In hamburger A, the enclosed cheese sauce showed a good shape-retaining property that melted moderately like natural cheese, while the shape remained in the hamburger. On the other hand, in the hamburger B, the enclosed cheese sauce was remarkably separated and did not have good shape retention.

  Similarly, hamburgers A and B fired in a frying pan were rapidly frozen at −30 ° C. for 18 hours using a shock freezer (manufactured by Sanden, FKD-22FMTA), and then thawed to 90 ° C. using a microwave oven. In the hamburger A, the enclosed cheese sauce showed a good shape retaining property in which the cheese sauce melted moderately like natural cheese, while the shape remained in the hamburger. On the other hand, in the hamburger B, the enclosed cheese sauce was remarkably separated and did not have good shape retention. It was shown that cheese sauce 2 is less susceptible to rapid freezing and thawing than cheese sauce 12.

  Similarly, hamburgers A and B fired in a frying pan were slowly frozen at −20 ° C. for 18 hours with a commercial refrigerator-freezer (manufactured by Sanyo, SRR-E981C), and then thawed to 90 ° C. using a microwave oven. In the hamburger A, the enclosed cheese sauce showed a good shape retaining property in which the cheese sauce melted moderately like natural cheese, while the shape remained in the hamburger. On the other hand, in the hamburger B, the enclosed cheese sauce was remarkably separated and did not have good shape retention. It was shown that cheese sauce 2 is less susceptible to slow freezing and thawing than cheese sauce 12.

Claims (5)

A cheese sauce for food inclusion containing raw cheese, a stabilizer, and water,
A cheese sauce, wherein the stabilizer comprises at least one selected from the group consisting of welan gum, gum arabic, locust bean gum, xanthan gum, and iota carrageenan.   The cheese sauce according to claim 1, wherein the food is a food for heat treatment.   The cheese sauce according to claim 1 or 2, wherein the moisture content of the cheese sauce is 40 to 56% by weight with respect to the total weight of the cheese sauce.   The cheese sauce as described in any one of Claims 1-3 whose content of a stabilizer is 0.1-1.0 weight% with respect to the total weight of a cheese sauce.   The cheese sauce as described in any one of Claims 1-4 whose content of raw material cheese is 40 to 80 weight% with respect to the total weight of a cheese sauce.