JP2022131348A - Cheese base for making confectionery and bread - Google Patents

Abstract

To provide a cheese base for making confectionery and bread having excellent workability and versatility.SOLUTION: A cheese base for making confectionery and bread contains natural cheese of 50 mass% or more and saccharides. The total water content is more than 48 mass% and less than 61 mass%.SELECTED DRAWING: None

Description

The present invention relates to raw materials for confectionery and bread making.

When cheese-flavored foods such as cheesecake are produced, if the raw material cheese is refrigerated, it is necessary to adjust the temperature of the product to room temperature.
In addition, the cheese must be kneaded and softened before mixing the cheese with other raw materials, and there has been a demand for a simple production of cheese-flavored foods.

Under such circumstances, for example, Patent Document 1 discloses a composition for producing baked cheesecakes obtained by blending whole eggs, fermented milk, pea-derived starch, sugar and taste raw materials, and heating and kneading. It is A baked cheesecake can be easily produced by squeezing a composition for producing baked cheesecakes using cream cheese as a taste raw material into a mold and baking the composition.

JP 2017-176109 A

The composition for producing baked cheesecakes described in Patent Document 1 is suitable for producing foods with relatively low water content, such as baked cheesecakes. However, foods with a relatively high moisture content, such as no-bake cheesecake, which is produced by adding gelatin dissolved in water and cooling and hardening, have not been studied. I didn't.
Thus, the raw material (cheese base) for producing a conventional cheese-flavored food is a raw material suitable for a specific cheese-flavored food (baked cheesecake in the case of Patent Document 1), and a wide variety of cheeses. It was not something that could be used in the production of flavored foods.

In view of the above situation, an object of the present invention is to provide a cheese base for confectionery and bread making with high versatility and workability.

The present invention for solving the above problems is
Containing 50% by mass or more of natural cheese and sugars,
The cheese base for confectionery and bread making has a total moisture content of more than 48% by mass and less than 61% by mass.
INDUSTRIAL APPLICABILITY The present invention can provide a cheese base for confectionery and bread making with high versatility and workability.

In the preferable form of this invention, content of the said natural cheese is 55 mass % or more and 70 mass % or less.
In a preferred embodiment of the present invention, the saccharide content is 10% by mass or more in terms of sucrose content.
INDUSTRIAL APPLICABILITY The present invention can be used as a raw material for a wide variety of cheese-flavored foods from the viewpoint of imparting flavor, and has high versatility.

In a preferred form of the present invention, the viscosity at a product temperature of 10°C is more than 40 dPa·s and less than 1100 dPa·s.
By setting the viscosity within the above range, the cheese base for confectionery and bread making according to the present invention can be easily handled during production of cheese-flavored food. Therefore, the present invention has high workability and can produce a wide variety of cheese-flavored foods.

In a preferred embodiment of the present invention, the content of the natural cheese is 5 or more when the sucrose equivalent content of the sugar is 1.
INDUSTRIAL APPLICABILITY The present invention can be used as a raw material for a wide variety of cheese-flavored foods from the viewpoint of imparting flavor, and has high versatility.

In a preferred embodiment of the present invention, the water content of the whole is more than 3.3 and less than 5.6 when the sucrose equivalent content of the saccharides is set to 1.
By setting the ratio of the sugar content to the total water content within the above numerical range, the cheese base for confectionery and bread making according to the present invention can be imparted with appropriate hardness. As a result, the workability of the cheese base for confectionery and bread making is high.

According to the present invention, it is possible to provide a highly versatile cheese base for confectionery and bread making that can be used in the production of various cheese-flavored foods. In addition, it is possible to provide a cheese base for confectionery and bread making with high workability that allows easy production of cheese-flavored food.

In the present invention, "cheese-flavored food" refers to confectionery and bread containing cheese and imparted with cheese flavor. Specific examples include no-bake cheesecake, baked cheesecake, soufflé cheesecake, bread topped with cheese filling, and the like, but are not limited to these.

In the present invention, the "cheese base for confectionery and bread making" is a food-producing composition (raw material) used in the production of the above cheese-flavored food, and imparts cheese flavor to the food. Hereinafter, the cheese base for confectionery and bread making may be simply referred to as "cheese base".
In the present invention, "cheese base for confectionery and bread" refers to the Ministerial Ordinance for Milk, etc. ("Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products", Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) and the Fair Competition Code. It shall correspond to one of the standards for processed cheese, cheese food, or food whose main ingredient is milk, etc.

As used herein, “versatility” means that it can be used as a raw material for cheese-flavored food regardless of the type of cheese-flavored food or the production method.
More specifically, the term "versatility" as used herein refers to the water content of the cheese-flavored food, whether it is an oil-based food or a water-based food, the desired taste (sweetness, cheese flavor, etc.), the manufacturing method (baked , cooling solidification, etc.) can be used as a raw material for cheese-flavored foods.
As used herein, "workability" refers to the work of returning the cheese base for confectionery and bread making to room temperature in advance when producing a cheese-flavored food, and the cheese for confectionery and bread making before mixing other ingredients. This means that there is no need for work such as kneading the base to make it soft.
In the present specification, "workability" is evaluated based on whether or not the cheese base for confectionery and bread making has flowability for mixing with other raw materials at product temperatures of 4°C and 20°C.

The cheese base for confectionery and bread making of the present invention contains 50% by mass or more of natural cheese and saccharides, and has a total moisture content of more than 48% by mass and less than 61% by mass.
By setting the composition and the total moisture content within the above numerical ranges, it is possible to produce a cheese base for confectionery and bread making with high versatility and workability that can produce a wide range of cheese-flavored foods.

As the natural cheese contained in the cheese base for confectionery and bread making according to the present invention, any known natural cheese can be appropriately used according to the desired taste of the cheese-flavored food. In the present invention, "natural cheese" refers to natural cheese defined in the "Fair Competition Code Concerning Labeling of Natural Cheese, Processed Cheese and Cheese Food".
Specifically, soft cheese, semi-hard cheese, and hard cheese can be used as natural cheese. As the soft cheese, fresh cheese, mildew type cheese, washed cheese, etc. can be used. Examples of fresh cheese include cream cheese, fromage blanc, mascarpone cheese, and ricotta cheese. Mildew-type cheeses include camembert cheese. Washed cheeses include Epoisse cheese.
Semi-hard cheeses include Gouda cheese.
Examples of hard cheese include Parmigiano Reggiano and cheddar cheese.
In addition, blue cheese such as Gorgonzola cheese and Roquefort cheese, goat cheese, and the like can also be used.
Only one type of these cheeses may be used, or two or more types of cheeses may be combined.
Preferably, at least soft cheese is included as natural cheese, more preferably at least fresh cheese is included as natural cheese, and still more preferably at least cream cheese and/or mascarpone cheese is included as natural cheese.
By including at least these cheeses as natural cheeses, a highly versatile cheese base for confectionery and bread making can be obtained.

The content of natural cheese in the cheese base for confectionery and bread making according to the present invention is preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 58% by mass or more. . In addition, the content of natural cheese in the cheese base for confectionery and bread making according to the present invention is preferably 75% by mass or less, more preferably 70% by mass or less.
By setting the content of natural cheese in the above numerical range, it is possible to make a cheese base for confectionery and bread making with high versatility and workability that can be used in the production of a wide variety of cheese-flavored foods.
In addition, when two or more types of natural cheese are included, the total content of each natural cheese should be within the above numerical range.

When soft cheese is included as natural cheese, the ratio of the content of soft cheese to the total content of cheese is preferably 80% by mass or more, more preferably 85% by mass or more, and 90% by mass or more. It is even more preferable to have
When fresh cheese is included as natural cheese, the ratio of the content of fresh cheese to the total content of cheese is preferably 80% by mass or more, more preferably 85% by mass or more, and 90% by mass or more. It is even more preferable to have
When cream cheese and / or mascarpone cheese is included as natural cheese, the ratio of the content of cream cheese and / or mascarpone cheese to the total content of cheese is preferably 80% by mass or more, and is 85% by mass or more. is more preferable, and 90% by mass or more is even more preferable.
By setting it as the said numerical range, the cheese base for confectionery and bread making with high versatility and workability can be manufactured. In particular, when cream cheese and / or mascarpone cheese is included as natural cheese, by setting the content of cream cheese and / or mascarpone cheese within the above numerical range, cheese for confectionery and bread making with high versatility from the viewpoint of flavor can be based.

The water content of the cheese base for confectionery and bread making according to the present invention is more than 48% by mass and less than 61% by mass, preferably 49% by mass or more and 60% by mass or less, more preferably 49.5% by mass. % or more and 58.5 mass % or less.
By adjusting the water content to the above range, the cheese base for confectionery and bread making according to the present invention can be used for both the production of cheese-flavored food with a high water content and the production of cheese-flavored food with a low water content. can be used. In addition, since the water content is not too high, the fluidity is not too high, so that the cheese base for confectionery and bread making of the present invention alone can be squeezed out using a squeeze bag, and can be used as a topping for bread and the like. , cream puff filling, etc. In addition, since the water content is not too low, the fluidity is not too low, and it is not necessary to return the product temperature of the cheese base for confectionery and bread making to room temperature when producing the cheese-flavored food, and it is kneaded smoothly in advance. Workability is high because it is not necessary.
Therefore, the present invention can be used to produce a wide variety of cheese-flavored foods, and has high versatility and workability.

The value of the moisture content of the cheese base for confectionery and bread making according to the present invention is determined by the drying aid method (“Food Labeling Standards” (March 28, 2018 Dietary Table No. 154) “Attachment Nutrients, etc. , etc.”, page 29).
Specifically, 1 g of a sample taken from the prepared cheese base for confectionery and bread making is dried at a drying temperature of 99±1° C., the mass of the sample after drying is obtained, and the water content is determined by the following formula.
(formula)
Moisture content of confectionery / bread cheese base (mass%) = {(mass of sample before drying - mass of sample after drying) / mass of sample before drying} x 100

The sugars used in the cheese base for confectionery and bread making according to the present invention are not particularly limited, but are preferably selected from monosaccharides, disaccharides, oligosaccharides and isomerized sugars.
For example, monosaccharides include glucose, fructose, galactose and the like. Disaccharides include sucrose, lactose, lactulose, maltose, palatinose and the like. Examples of sugar containing sucrose as a main component include granulated sugar, white sugar, brown sugar, brown sugar, white disaccharide, powdered sugar, and granular sugar. Oligosaccharides include fructo-oligosaccharides, galacto-oligosaccharides, malto-oligosaccharides, raffinose and the like. Examples of isomerized sugars include glucose-fructose liquid sugar, fructose-glucose liquid sugar, sugar-mixed fructose-glucose liquid sugar, and the like. It is possible to appropriately select and use one or more of these saccharides within the range in which the effects of the present invention can be exhibited.
The content of saccharides contained in the cheese base for confectionery and bread making of the present invention is defined as a value obtained by converting the value of sweetness into an equivalent amount of sucrose content based on the following formula.
Content of saccharides equivalent to sucrose (% by mass)=Content of saccharides in cheese base (% by mass)×Sweetness In the present invention, the value of sweetness is shown in Table 1 below.

The sweetness of the saccharides shown in Table 1 above was determined using a 1% by mass aqueous solution of sucrose as a reference, and sensory tests were carried out to show the same sweetness intensity as the 1% by mass aqueous solution of sucrose. is determined by the ratio of the two densities. For example, if the concentration of A in the saccharide A aqueous solution, which exhibits the same sweetness intensity as the sucrose 1% by mass aqueous solution, is 0.5% by mass, the sweetness of saccharide A is 2 compared to the sweetness of sucrose. The sweetness of sugars is described, for example, in reference (Han Ito, Mikihiko Kobayashi, Yukio Hayakawa, Eds., "Food and Sweeteners", p.305, Korin Co., Ltd., 2008).
When the cheese base for confectionery/bread making contains two or more kinds of saccharides, the sum of the sucrose equivalent contents of each saccharide is taken as the sucrose equivalent content of the saccharides of the cheese base for confectionery/bread making of the present invention.

In a preferred form of the present invention, the sucrose equivalent content of the saccharides is 10% by mass or more, and in a more preferred form, the sucrose equivalents content of the saccharides is 11% by mass or more. In a preferred form of the present invention, the sucrose equivalent content of the saccharides is 16% by mass or less, and in a more preferred form, it is 15% by mass or less.
To impart moderate sweetness to a cheese-flavored food without adding a separate sweetener as a raw material of the cheese-flavored food by setting the upper and lower limits of the sucrose-equivalent content of sugars within the above numerical range. can be done. A sweetener can also be added as a raw material of the cheese-flavored food to adjust the degree of sweetness of the cheese-flavored food.
That is, the cheese base for confectionery and bread making according to the present invention can adjust the presence or absence and amount of addition of a sweetener as a raw material of the cheese-flavored food depending on the desired sweetness of the cheese-flavored food. is also highly versatile.

In a preferred form of the present invention, the viscosity measured at a product temperature of 10° C. using a commonly available rotary viscometer is more than 40 dPa s and less than 1100 dPa s, and in a more preferred form it is 51 dPa s. Above, it is 720 dPa·s or less, and in a more preferable form, it is 51 dPa·s or more and 700 dPa·s or less.
By setting the upper limit of the viscosity measured at a product temperature of 10 ° C. using a rotational viscometer within the above numerical range, the fluidity of the cheese base for confectionery and bread making according to the present invention does not become too high. The cheese base for confectionery and bread making of the present invention alone can be squeezed out using a squeeze bag, and can be used as a topping or filling for bread, etc., so it is highly versatile. In addition, since the fluidity of the cheese base for confectionery and bread making according to the present invention does not become too low, it is not necessary to return the product temperature of the cheese base for confectionery and bread making to room temperature when producing the cheese-flavored food. Workability is high because there is no need to knead smoothly.
For measuring the viscosity at a product temperature of 10° C., for example, a Visco tester (VT-6, manufactured by Rion Co., Ltd.) can be used.

In a preferred form of the present invention, the content of natural cheese is 4 or more, more preferably 4.5 or more, and more preferably 5, when the sucrose equivalent content of sugars is 1. 0 or more.
In a preferred embodiment of the present invention, the content of natural cheese is 6 or less, and more preferably 5.8 or less when the sucrose equivalent content of sugars is 1.
By setting the content ratio of saccharides equivalent to sucrose to the content of natural cheese within the above numerical range, it is possible to provide the cheese-flavored food with the minimum cheese flavor and sweetness required for the cheese-flavored food. That is, when producing a cheese-flavored food using the cheese base for confectionery and bread making according to the present invention, it imparts an appropriate cheese flavor and sweetness to the cheese-flavored food without adding any other raw materials. be able to. Moreover, when producing cheese-flavored food using the cheese base for confectionery and bread making according to the present invention, the sweetness of the cheese-flavored food can be adjusted by adding other raw materials.
That is, the present invention has a flavor that is the skeleton of a cheese-flavored food (minimum cheese flavor and sweetness as a cheese-flavored food), and the flavor can be added by combining with other raw materials. Therefore, it has high versatility from the viewpoint of flavor. Therefore, according to the present invention, a wide range of cheese-flavored foods can be produced.

In a preferred form of the present invention, the total water content is greater than 3.3 and less than 5.6 when the sucrose equivalent content of the saccharides is 1, and in a more preferred form, the sucrose equivalent content of the saccharides is 3.5 or more and 5.0 or less.
By setting the ratio of the sucrose equivalent content to the water content of the sugars within the above numerical range, the fluidity of the cheese base for confectionery and bread making does not become too low, so that other raw materials that were conventionally required There is no need to go through a kneading step before mixing. Also, even if the product has been refrigerated, it is not necessary to bring the product temperature back to room temperature.
In addition, by setting the upper limit of the sucrose equivalent content of sugars to the above numerical range, the fluidity of the cheese base for confectionery and bread making does not become too high, so it can be mixed with other raw materials as a raw material for cheese-flavored foods. In addition to being used as a filling, it can be used for cheese-flavored foods as toppings and fillings for bread and the like.
That is, the cheese base for confectionery and bread making according to the present invention has good workability, can omit the conventionally required steps, and can easily produce cheese-flavored food. Therefore, the cheese base for confectionery and bread making according to the present invention can be used for producing a wide range of cheese-flavored foods, and has high versatility.
In addition, when the cheese base for confectionery and bread making according to the present invention is refrigerated, it can be used without returning the product temperature to normal temperature (20 ° C.), or after returning the product temperature to normal temperature (20 ° C.). It can also be used from Whether or not to return the product temperature to normal temperature (20° C.) can be selected according to the manufacturing process of the cheese-flavored food.
In addition, in the production of cheese-flavored food, as described above, it is not necessary to knead the cheese base for confectionery and bread according to the present invention before mixing it with other raw materials. You may go through the process of kneading. Whether or not the kneading step is performed before mixing with other raw materials can be selected according to the manufacturing process of the cheese-flavored food.

In a preferred form of the present invention, the water content of the entire cheese base for confectionery and bread making, when the content of natural cheese is 1, preferably does not exceed 1.5, and does not exceed 1.2. is more preferred.
In a preferred embodiment of the present invention, when the content of natural cheese is 1, the water content of the entire cheese base for confectionery and bread is preferably more than 0.6, more preferably more than 0.7. more preferred.

The cheese base for confectionery and bread making according to the present invention can appropriately contain raw materials other than the raw materials described above. Examples include, but are not limited to, milk, dairy products, stabilizers, acidulants, shelf life improvers, and the like.

In a preferred embodiment of the present invention, the content of whole eggs in the entire cheese base for confectionery and bread making is 5% by mass or less, preferably 3% by mass or less, more preferably 1% by mass or less, and even more preferably does not contain whole eggs.
By setting the content of whole eggs in the above numerical range, when heat sterilizing in the manufacturing process of cheese base for confectionery / bread making, the smoothness of the cheese base for confectionery / bread making is not lost, and versatility and A cheese base for confectionery and bread making with high workability can be obtained. In addition, by setting the content of whole eggs within the above numerical range, the flavor and color tone derived from whole eggs do not affect the flavor and color tone of the cheese-flavored food, so versatility is high.

In a preferred form of the invention, the confectionery and bakery cheese base does not contain an emulsifier.

The cheese base for confectionery and bread making according to the present invention can be produced by the following method.
First, the natural cheese is processed to a smooth paste in a commonly available cooker capable of high shearing while supplying steam. Next, sugar, water, and other ingredients are added and mixed as needed. The cheese base for confectionery and bread making according to the present invention is obtained by filling this in a container and cooling it by pouring cold water over it.
In addition, the manufacturing method will be described in detail in Examples described later. Further, the treatment temperature, treatment time, and the like for each raw material can be appropriately adjusted according to the cooker and the raw material to be used, while referring to the examples.

The cheese base for confectionery and bread making according to the present invention can be used to produce a wide variety of cheese-flavored foods. For example, a cheese-flavored food can be produced by combining with other raw materials, or a cheese-flavored food can be produced without mixing with other raw materials (using only a cheese base for confectionery and bread making). It can also be used as a topping.
Specifically, for example, baked cheesecake can be produced by putting only the cheese base for confectionery and bread making according to the present invention into a mold and baking it in an oven. If necessary, a baked cheesecake can also be produced by putting a mixture of the cheese base for confectionery and bread making according to the present invention, eggs, flour, etc. into a mold and baking it in an oven.
In addition, no-bake cheesecake can be produced by mixing gelatin dissolved in water with the cheese base for confectionery and bread making according to the present invention, placing the mixture in a mold, and cooling and hardening.
Furthermore, cheese-flavored bread can be produced by placing the cheese base for confectionery and bread making according to the present invention on previously prepared bread dough and baking the cheese base together with the bread dough in an oven.

The cheese base for confectionery and bread making according to the present invention will be described in more detail below using examples, but the technical scope of the present invention is not limited to these.

(Test example 1)
In Test Example 1, the relationship between the moisture content of the cheese base, versatility, and workability was evaluated.
<1> Preparation of Cheese Base and Measurement of Viscosity and Moisture Content A cheese base for confectionery and bread making was prepared according to the composition shown in Table 2 below.
The preparation method is as follows.
(1) Among the raw materials shown in Table 2, cream cheese and mascarpone cheese were put into a test melting emulsification kettle (manufactured by Stephan, universal high-speed cutter/mixer UMM/SK5 type).
(2) The cheese was treated at 750 rpm for 60 seconds while blowing in steam, and after the cheese had become a paste, the temperature was further raised and the number of revolutions was increased, and the cheese was treated until the cheese became a smooth paste.
(3) All of the remaining raw materials listed in Table 2 and water (dissolved water) were added, stirred while blowing in steam until the temperature reached 90 ° C., and stirred for 3 minutes while maintaining the temperature at 90 ° C., Got the cheese base.
(4) The obtained cheese base was hot-packed and cooled while being kept at 70°C or higher.
The emulsifier used in this test example heats by blowing in steam (see (2) above). Therefore, in the above (3), water (dissolved water) was added in an amount obtained by subtracting the amount of water corresponding to the amount of steam (amount of water) added in the above (2) from the amount of added water.
On the other hand, the blending amount of water shown in Table 2 below is the sum of the amount of water added by steam in (2) above and the amount of water added in (3) above.

The details of the raw materials shown in Table 2 are as follows.
Cream cheese: Australian mascarpone cheese: Made by Morinaga Milk Co., Ltd. White sugar: Made by Mitsui Sugar Co., Ltd. Powdered skim milk: Made by Morinaga Milk Co., Ltd. Locust bean gum: Made by San-Ei Gen FFI Co., Ltd. Shelf life improver: Lactic acid made by Musashino Chemical Research Institute Co., Ltd. : Manufactured by Musashino Chemical Laboratory

The viscosity of each confectionery / bread cheese base (Examples 1 to 3 and Comparative Examples 1 and 2) was obtained by sufficiently cooling the product temperature of each confectionery / bread cheese base to 10 ° C. , was measured using a Visco tester (manufactured by Rion, VT-06). As the rotating rotor, No. 1 rotor was used for 3 to 150 dPa·s, and No. 2 rotor was used for 100 to 4000 dPa·s.
Moisture content values were determined by the drying aid method. Specifically, 1 g of a sample taken from the prepared cheese base for confectionery and bread making was dried at a drying temperature of 99±1° C., the mass of the sample after drying was obtained, and the water content was determined by the following formula.
(formula)
Moisture content of confectionery / bread cheese base (mass%) = {(mass of sample before drying - mass of sample after drying) / mass of sample before drying} x 100
The pH was measured using a pH measuring device (manufactured by Horiba, Ltd.) for the cheese base adjusted to a product temperature of 20°C.
In addition, the saccharide content in each cheese base for confectionery and bread making is the value of the content equivalent to sucrose. That is, it is a value obtained by multiplying the content of sugars (superfine sugar) in each cheese base for confectionery and bread making by the sweetness of sucrose described in Table 1 above (that is, 1).

<2> Evaluation (1) Evaluation of versatility A rare cheesecake is produced as an example of a food with a high water content, and a baked cheesecake is produced as an example of a food with a low water content. Versatility was evaluated based on the criteria.
◯: Good results were obtained for both the unbaked cheesecake and the baked cheesecake.
x: Only one of the unbaked cheesecake and the baked cheesecake was good.

(Method for producing rare cheesecake)
30 g of butter was melted and mixed well with 90 g of graham cookies. This was spread evenly on the bottom of a cercle with a diameter of 15 cm, and cooled and hardened in a refrigerator (4°C). Note that the temperature of the refrigerators used in Test Examples 1 and 2 is all 4°C.
Separately, 229 g of the cheese base of Examples 1 to 3 and Comparative Examples 1 and 2 prepared in <1> above was placed in a bowl, 90 g of sour cream was added, and mixed well with a whisk. 5 g of powdered gelatin dissolved in 25 g of water was added thereto, and the whole was mixed with a whisk so as not to form lumps. 200 g of fresh cream was added little by little and mixed well each time, and 5 g of lemon juice was added. The cooled graham cookies were poured into the cercle spread and solidified by cooling in a refrigerator for 3 hours or more to obtain a no-bake cheesecake.
(Method for producing baked cheesecake)
Take 229 g of the cheese base of Examples 1 to 3 and Comparative Examples 1 and 2 prepared in <1> above in a bowl, add 25 g of soft flour, 120 g of whole egg, 150 g of cream, and 15 g of lemon juice in this order, and whisk each time. mixed in a bowl. The mixture was poured into a round mold with a diameter of 15 cm lined with baking paper, and baked in an oven heated to 180°C for about 40 minutes until the dough stopped sticking with a bamboo skewer. After the cake was baked, it was removed from the mold, put in a refrigerator and cooled to obtain a baked cheesecake.

(2) Evaluation of workability As an evaluation of workability, before manufacturing the baked cheesecake of "(1) Versatility evaluation", the cheese bases of Examples 1 to 3 and Comparative Examples 1 and 2 were prepared in advance. It was refrigerated so that the product temperature was 4° C., and the fluidity of the cheese base immediately after taking out from the refrigerator was evaluated. In addition, the fluidity of the cheese base when the cheese base having a product temperature of 4°C was returned to room temperature (20°C) before the production of the baked cheesecake was evaluated according to the following criteria.
(Fluidity at a product temperature of 4°C)
3 points: Fluidity suitable for mixing other ingredients into the cheese base.
2 points: The fluidity for mixing other ingredients into the cheese base is not sufficient, but a baked cheesecake can be produced.
1 point: The cheese base is hard and has no fluidity.
(Fluidity at product temperature of 20°C)
3 points: Fluidity suitable for mixing other ingredients into the cheese base.
2 points: The fluidity for mixing other ingredients into the cheese base is not sufficient, but a baked cheesecake can be produced.
1 point: The cheese base is soft but lacks fluidity.

<3> Results The results of the versatility and workability evaluated in the above <2> are shown in Table 3 below.

As shown in Tables 2 and 3, the cheese bases of Examples 1 to 3 containing 50% by mass or more of natural cheese and sugars and having a water content in the range of more than 48% by mass and less than 61% by mass are , and the evaluation result was that both versatility and workability were good. At this time, the water content was in the range of 49 to 58% by mass, and the viscosity was in the range of 51 to 720 dPa·s. Regarding Example 1, the workability was evaluated as 2 points for both the product temperature of 4°C and the product temperature of 20°C, and the workability was sufficiently acceptable.

On the other hand, in Comparative Example 1, which has a water content of 48% by mass and a viscosity of 1100 dPa s at a product temperature of 10 ° C., the evaluation of versatility was good, but the cheese base was hard. , it was necessary to set the product temperature to room temperature (20° C.) for about 3 hours in advance. In addition, since the process of kneading the cheese base to soften it occurred, the evaluation of workability was as low as 1 point for both the product temperature of 4°C and the product temperature of 20°C.
In Comparative Example 2, in which the water content exceeds 61% by mass, the workability was evaluated as high as 3 points for both the product temperature of 4°C and the product temperature of 20°C because of the high water content. As for the unbaked cheesecake, good appearance, texture, etc. were obtained, but the baked cheesecake was baked and reduced, and the bulk decreased and the reduced trace remained, resulting in a poor appearance. Evaluation of versatility became x.

From the above results, the cheese base for confectionery / bread contains 50% by mass or more of natural cheese and sugars, and the water content is in the range of more than 48% by mass and less than 61% by mass, more preferably 49% by mass. It was found that versatility and workability are excellent when the content is 60% by mass or more, more preferably 49.5% by mass or more and 58.5% by mass or less.
In addition, the viscosity of the cheese base for confectionery and bread making at a product temperature of 10 ° C. (measured by a rotary viscometer) is more than 40 dPa s and less than 1100 dPa s, more preferably 51 dPa s or more and 720 dPa s. It was found that when the viscosity is 51 dPa·s or more and 700 dPa·s or less, versatility and workability are high.

(Test example 2)
In Test Example 2, the workability in the case of producing a soufflé cheesecake using the cheese base of the present invention was compared with the workability in the case of using natural cheese as a raw material. The same cheese base as in Example 2 was used.
A soufflé cheesecake of Example 4 was produced according to the formulation shown in Table 4 below.
A sponge cake with a diameter of 15 cm was sliced into 1 cm thick slices and placed in a deco can. Milk was put in a pot and boiled, egg yolk and granulated sugar were put in a bowl and stirred with a whisk, and cornstarch was added and mixed to prepare custard cream.
The prepared custard cream was added to the cheese base taken out of the refrigerator and well stirred to emulsify. Add softened unsalted butter and stir well to emulsify. Egg whites and dried egg whites were mixed in a mixer bowl, granulated sugar was added to prepare a French meringue, added to the cheese base and mixed. The deco can was placed in an aluminum vat filled with about 2 cm of hot water at 60°C, baked in an oven heated to 170°C for 25 minutes, then adjusted to 140°C and baked in an oven for a total of about 50 minutes to produce a soufflé cheesecake. .
In Comparative Example 3, a soufflé cheesecake was produced in the same manner as in Example 4, except that instead of using the cheese base in Example 2, cream cheese was taken out of the refrigerator, returned to room temperature, and stirred well in advance to soften it. did.
In Example 4 using a cheese base as a raw material, compared to Comparative Example 3 using cream cheese, the process of softening the cream cheese by returning it to room temperature was not required, and the workability was high.

<Example 5>
The cheese base of Example 2 was used to produce cheese flavored bread. After forming 50 g of Danish dough into a rhombus and fermenting at a temperature of 28-32° C. and a humidity of 70-75° C., 40 g of the cheese base of Example 2 was squeezed onto the surface of the Danish dough using a squeeze bag. The resulting product was baked in an oven heated to 220-230° C. for 13-15 minutes to obtain cheese-flavored bread.

ADVANTAGE OF THE INVENTION According to this invention, workability|operativity is high and the cheese base for confectionery and bread making with high versatility can be provided.

Claims (6)

Containing 50% by mass or more of natural cheese and sugars,
A cheese base for confectionery and bread making, having a total moisture content of more than 48% by mass and less than 61% by mass. The cheese base for confectionery and bread making according to claim 1, wherein the content of the natural cheese is 55% by mass or more and 70% by mass or less. The cheese base for confectionery and bread making according to claim 1 or 2, wherein the sucrose equivalent content of the saccharides is 10% by mass or more. The cheese base for confectionery and bread making according to any one of claims 1 to 3, which has a viscosity of more than 40 dPa·s and less than 1100 dPa·s at a product temperature of 10°C. The cheese base for confectionery and bread making according to any one of claims 1 to 4, wherein the content of the natural cheese is 5 or more when the sucrose equivalent content of the sugars is 1. The confectionery according to any one of claims 1 to 5, wherein the total water content when the sucrose equivalent content of the saccharides is 1 is more than 3.3 and less than 5.6. Cheese base for bread making.