JP3041234B2 - Manufacturing method of cheese-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a cheese-like food containing reducing sugars and amino acids. More specifically, the present invention relates to a method for producing a cheese-like food that exhibits a desirable brown color due to an aminocarbonyl reaction when heated in a microwave oven.

[0002]

BACKGROUND OF THE INVENTION The use of microwave ovens at home has recently become very popular. Cooking in a microwave oven saves a considerable amount of time compared to cooking in a traditional convection oven, but foods such as pizzas, hamburgers, croquettes, and gratins have browning that can be obtained when cooking in an oven. There is also a problem that it cannot be obtained. In particular, oven-baked foods have a significant significance in terms of their unique baked flavors and the appearance of delicious food.

[0003] In order to solve this problem, various devices have been devised. JP-A-4-229155 discloses that an aqueous solution containing a reducing sugar and milk protein is spray-dried once to form a dry powder, and then this powder is dissolved in water, applied to the surface of a pie crust, and heated in a microwave oven. A method of causing a browning reaction is disclosed. in this way,
There is a problem that processing steps such as decomposition of lactose by an enzyme and once drying to a powder to prepare a reducing sugar are complicated. When the object of the present invention is, for example, cooked foods such as gratins, heating the microwave oven heats the peripheral portion of the container quickly, and the peripheral portion becomes excessively scorched and blackened as compared with the central portion, and the sauces and the like are used. The mixture of brown and sauce is boiled by boiling, and the appearance becomes cloudy, making the appearance very poor and unsuitable.

Further, in Japanese Patent Application Laid-Open No. 5-304920, dairy products such as cheeses, sugars and amino acids are adhered to the upper surface of cooked gratins, and the surface is browned when heated in a microwave oven. Is disclosed. In this method, it is necessary to mix dairy products and flours, and it is difficult to uniformly disperse the three types of dairy products, sugars, and amino acids, and it is easy for brown spots to become spotted, which causes an unnatural feeling. And it takes time to brown. For this reason, there is a problem that the food itself tends to be overheated when heated until a desirable brown is obtained.
In addition, the addition in the form of a solution is easier than in the case of filling in a container such as gratin, because the solution easily flows to the periphery, and heating and cooking in a microwave oven quickly heats the periphery of the container. And the surrounding area becomes excessively browned and blackened, and the boiled sauce mixes the browned and sauce,
There is a problem that the appearance becomes cloudy and the appearance becomes very poor.

As a solution to the above problem, the present applicant has reduced the number of steps as compared with the conventional production method, and obtained amino acids, amino acids, A topping composition obtained by mixing, heating and dissolving a reducing sugar, a gelling agent, salts and water, and then cooling was developed and filed as Japanese Patent Application No. 7-112016. However, the topping composition thus obtained requires mixing powdered cheese and a gel, and has a problem that it is simpler but more labor-intensive than the prior art. On the other hand, Japanese Patent Application Laid-Open No. 7-50992
JP-A-7-107905 discloses a method for producing a cheese confection in which the amino acid and saccharide are mixed into cheese, and the mixture is homogenized and baked to suppress the butyric acid odor of cheese and enhance the flavor of cheese. Has been disclosed. In each case, the purpose is to improve or enhance the flavor of the cheese, and the addition of methionine is essential.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing cheese-like foods which are browned by microwave heating for a short time and exhibit a favorable flavor.

[0007] Other objects of the present invention will be apparent from the following description.

[0008]

The above object is achieved by the following method for producing a cheese-like food.

A molten salt and an amino acid are added to cheese and heated, or a molten salt is added to cheese and heated to produce a cheese melt, and the reduced sugar or the reducing sugar and the amino acid are added to the cheese melt. A method for producing a cheese-like food, characterized by mixing with, and mixing a molten salt and an amino acid with cheese and heating, or mixing a molten salt with cheese and heating to produce a cheese melt, This cheese melt is mixed with reducing sugar, or reducing sugar and amino acid, and the obtained molten salt,
A method for producing a cheese-like food, wherein a cheese melt containing an amino acid and a reducing sugar is rapidly cooled to suppress a browning reaction.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The cheese used in the present invention includes natural cheese and processed cheese. Here, the terms natural cheese and processed cheese have their ordinary meaning in the art (see, for example, "Ministry of Milk and the like-Definition of cheese" and "Fair rules for labeling cheese"). Desirably, these cheeses have a melting temperature of 60-80C. If cheese having a melting temperature of 60 ° C. or lower is used, the cheese-like food will be dissolved before browning when heated in a microwave oven. Further, heat-resistant cheese such as heat-resistant cheese having a melting temperature exceeding 80 ° C. is not preferable because it remains in its initial shape after microwave cooking and is excessively burnt. Specifically, natural cheese or processed cheese such as parmesan, gouda, mozzarella, edam, cheddar, and blue are preferably used.
These cheeses may contain additives in an amount that does not cause the cheese content to fall below 51% by weight.

In the context of the present invention, the term cheese-like food includes all that have the usual meaning in the art. (For example, a cheese food, cheese, or a food containing cheese as a main raw material as defined in the “Ministry of Milk ordinance-Definition of Cheese” and “Fair Regulations on the Labeling of Cheese”, and a food having a cheese-like flavor may be used. Including.)
In the present invention, the amount of the molten salt, amino acid and reducing sugar present in the cheese melt is 1 to cheese respectively.
Preferably it is 3% by weight, 1-5% by weight and 1-10% by weight.

Examples of the molten salt having a function of blocking divalent calcium that makes the cheese gel stable include sodium chloride, sodium bicarbonate, sodium citrate, and monophosphate (trisodium phosphate, disodium phosphate). , Diphosphate, polyphosphate or any mixture thereof. As the molten salt, polyphosphate is preferably 0.3 to 2% by weight, particularly 0.5 to
1.5% by weight, preferably 0.2 to 1% by weight of diphosphate, especially 0.3 to 0.5% by weight, preferably 0.1 to 2% by weight of trisodium phosphate or disodium phosphate ,
In particular, 0.5 to 1% by weight, preferably 1 to 2% by weight of sodium bicarbonate, and more preferably 0.5 to 1.5% by weight.
It is preferred to add by weight.

The above-mentioned molten salt mixture is mainly composed of a polyphosphate and a diphosphate.
It is preferably 3% by weight, particularly preferably 1.8 to 2.0% by weight. When the content is less than 1.5% by weight, the emulsification of the cheese becomes insufficient and oil-off occurs. Since the shape retention is improved as the ratio of the diphosphate increases, the amount of the diphosphate is preferably 0.2 to 1.0% by weight of the cheese, more preferably 0.1% by weight.
It is preferably from 2 to 0.8% by weight, particularly preferably from 0.3 to 0.6% by weight.

[0014] Sodium bicarbonate or monophosphate is used for the purpose of adjusting the pH of the cheese melt, preferably to 5.0 to 7.0.

The amino acids used in the present invention are those having a strong reactivity with reducing sugars such as L-lysine, glycine, β-alanine, histidine, threonine, sodium glutamate, serine and valine. Are preferred.
These may be used alone or as a mixture. Also, depending on the type of amino acid, the generated scent has characteristics,
It is preferable to use differently depending on the food used.

For example, lysine produces a corn syrup-like flavor, serine produces a bread-like flavor, and sodium glutamate produces a chicken soup-like flavor. In addition, although it depends on the type of cooked food, amino acids having as little sweetness as possible are preferable because sugars are also used.

The reducing sugars used in the present invention include pentoses such as D-xylose, L-arabinose and D-ribose and D-glucose, D-fructose,
Hexoses such as D-mannose and D-galactose can be exemplified. In particular, it is preferable to use pentoses.

The amount of the reducing sugar to be added cannot be unequivocally determined because the degree of browning varies depending on the kind and amount of the amino acid to be added separately, but it is preferably 1 to 5% by weight based on the cheese. If the amount is more than this, the sweetness becomes strong, and the browning becomes too fast, and the balance with the temperature rise of the contents is broken. On the other hand, if it is less than this, browning is slowed down and the degree of coloring is undesirably reduced. Examples of the amounts of amino acids and reducing sugars added include L-lysine 1-5
D-xylose 2 to 2% by weight, especially 2 to 4% by weight.
5% by weight, especially 3-4% by weight.

The method of the present invention is specifically carried out as follows.

First, the cheese is mixed preferably with only 1 to 3% by weight of a molten salt, or more preferably 1 to 5% by weight of an amino acid, and heated, preferably at a temperature of 70 to 85 ° C. Generate things. Alternatively, the cheese is preferably added with 1-3% by weight of molten salt and heated to produce a cheese melt at a temperature of 70-85C. By controlling the temperature in the presence of the molten salt, emulsification of the cheese is achieved.

Next, the thus obtained cheese melt containing the molten salt and the amino acid or the cheese melt containing the molten salt is preferably 1 to 10% by weight of reducing sugar, or preferably 0 to 5% by weight. % By weight of the amino acid and preferably 1 to 5% by weight of the reducing sugar are added and mixed quickly, preferably at 70 to 85 ° C. The reducing sugar added at this temperature can be suitably mixed into the cheese. If the temperature is lower than 70 ° C., the mixing becomes uneven, which is not preferable. On the other hand, when the temperature is higher than 85 ° C., browning occurs in the mixing stage, which is not preferable.

The reason that no reducing sugar is present in the cheese melting step is that if an amino acid and a reducing sugar are added in this step, browning occurs due to the reaction between the two during heating and melting of the cheese. This is to prevent the amino acids present in the cheese from reacting with the added reducing sugar to cause browning.

It is preferable that the reduced sugar or a mixture of the reduced sugar and the amino acid added to the melted cheese is rapidly cooled to suppress the browning reaction between the amino acid and the reducing sugar. In particular, if the obtained cheese-like food is once formed into a block before being formed into shreds, dice, or fine particles, the center of the block may turn brown during cooling. It is necessary to. This cooling is performed when the central temperature of the block-like cheese-like food is at least 55 to 6
Until the temperature reaches about 5 ° C., as quickly as possible, for example,
Cooling at a cooling rate of 10 ° C./min is preferred. However, when the central temperature of the block-like cheese-like food is lower than the above-mentioned temperature, the browning reaction is slowed down, so that the cooling is performed relatively slowly, for example, at a cooling rate of 0.1 to 0.3 ° C./min. There is no practical problem. However, since the browning reaction does not stop in the temperature range above the freezing point, a higher cooling rate is preferable. Also, storage is preferably performed at a temperature as low as possible, for example, 5 ° C. or lower, or frozen.

The cooled cheese-like food is shredded,
It is formed into a fine grain or a die of about 5 mm. The shape of the cheese-like food is finer than the sheet-like food or cut into a dice, and the generation of sharp corners promotes microwave absorption and promotes browning.

The pH of the cheese-like food obtained according to the present invention
Is preferably 5.0 to 7.0. The higher the pH, the faster the browning rate during heating and the more favorable the color. However, if the pH exceeds 7.0, a soapy smell appears, and overcreaming tends to occur during melting.
On the other hand, if the pH is low, the browning rate during heating becomes slow, the color becomes reddish, and the color becomes unfavorable. Further, the water content is preferably 40 to 45% by weight.

In order to adjust the pH to 5.0 to 7.0, the purpose can be achieved by using sodium bicarbonate or monophosphate as a molten salt as described above.

When the cooked food topped with the cheese-like food obtained by the present invention is heated by a microwave oven, the cheese-like food gradually turns brown, but when the temperature rises to the melting temperature of the cheese-like food, ie, the heating Since it stays at the attachment place until near the end and keeps its initial shape, browning is promoted, and at the end of heating, the browned cheese-like food melts and the scorched portion spreads around.

The frozen food obtained by attaching the cheese-like food obtained by the present invention to the upper surface of the cooked food may be directly heated by a microwave oven. If frozen,
Since this cheese-like food contains sugar, amino acids, and molten salts, the amount of unfrozen water increases, microwaves are easily absorbed, and heating is promoted.

When the cheese-like food of the present invention is applied to cooked foods such as hamburgers, grilled meat products, gratins, quiches, pizzas, baked rice balls, etc., excellent effects are exhibited. The above-mentioned gratins are pasta, rice or vegetables, ingredients such as potatoes and white sauce and a dish baked in a deep dish, and specifically cooked in an oven.Specifically, macaroni gratin, doria, etc. Include.

[0030]

EXAMPLES The present invention will be described below in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 (Preparation of Gratin) 100 g of potatoes were boiled, and 80 g of potatoes were placed in a microwave-compatible freezer together with 20 g of ham and onion, and white sauce 1 was placed thereon.
The total weight was 200 g to obtain 200 g of potato gratin. (Preparation of cheese-like food) 3000 g of cheddar cheese (New Zealand), 24 g of salt, 60 g of L-lysine hydrochloride (Kyowa Hakko), 45 g of polyphosphate, 15 diphosphate
g and 27 g of sodium bicarbonate were placed in a kettle emulsification kettle, and the mixture was stirred at 80 rpm and heated to 85 ° C. while injecting saturated steam. 85
After the temperature was raised to ℃, the pressure in the kettle was reduced and the stirring was continued to cool to 75 ℃. Next, 120 g of D-xylose (Towa Kasei) was dissolved by heating in advance with 75 g of water, and then a cooled xylose solution (15 ° C. or lower) was added, followed by stirring and mixing for about 1 minute. Take this cheese-like food out of the kettle,
Fill trays (packed in 5kg), 55-65 ℃ in freezer
After cooling, the mixture was immediately cooled in a refrigerator at 5 ° C. After storing in a refrigerator overnight, it was cut into 5 mm dice and stored in the refrigerator. (Topping of cheese-like food) 14 g of cheese-like food was sprinkled on the center of the gratin. (Freezing / reheating) Seal the gratin container to which cheese-like food was added with plastic wrap, and rapidly freeze at -30 ° C for 30 minutes.
Further, it was stored in a freezer (−20 ° C.) for one day. Then, remove the plastic wrap from the container and leave it frozen in a microwave (500
W) for 6 minutes. The browning of the product started after 3 minutes, and the cheese-like food was all melted after 5 minutes. (Evaluation) Sensory evaluation was performed, and the roast color, aroma, and taste of the gratin were examined by 10 panelists. As for the product, the cheese-like food was scorched golden brown, had a savory flavor, and was evaluated as delicious.

Comparative Example 1 (Preparation of Gratin) The procedure was the same as in Example 1. (Adhesion) 1.0 g of the same mixture of xylose powder and glycine powder was mixed with 4 g of powdered cheese, and sprinkled on the gratin. (Frozen / Reheated) Seal the container containing the gratin with sugar, amino acid and powdered cheese attached to it with plastic wrap,
The mixture was rapidly frozen for 0 minutes and further stored in a freezer (-20 ° C) for one day. Thereafter, the container was unwrapped and heated for 10 minutes while observing browning in a microwave oven (500 W) while frozen to obtain a control product. In the control product, the browning started after 5 minutes, but the browning was slower than that in Example 1 and the heating time required to obtain a desirable baking color was 4 minutes longer than that in Example 1. (Evaluation) Sensory evaluation was performed, and the roast color, aroma, and taste of the gratin were examined by 10 panelists. The scorching of the peripheral area was spot-like, and although browning was observed, the evaluation was that there was little fox-colored portion. The evaluation was that the gratin itself was overheated and had a dry appearance.

Example 2 (Preparation of Gratin) The procedure was the same as in Example 1. (Preparation of cheese-like food) 3000 g of cheddar cheese (from New Zealand), 24 g of salt, 45 g of polyphosphoric acid, 15 g of diphosphoric acid, and 27 g of baking soda are put into a kettle emulsification kettle, and stirred at 80 rpm while injecting saturated steam, and heated to 85 ° C. did. After the temperature reached 85 ° C, the pressure in the kettle was reduced and the stirring was continued to cool to 80 ° C. Then, 120 g of D-xylose (Towa Kasei) was dissolved in 75 g of water by heating in advance, and the cooled xylose solution (15 ° C. or lower) and L-
60 g of lysine hydrochloride (Kyowa Hakko) was added and mixed with stirring for about 1 minute. Take this cheese-like food out of the kettle pot, fill it into trays (packed in 5 kg), and store in a freezer for 55-6
After cooling to 5 ° C., it was immediately cooled in a 5 ° C. refrigerator. 1
After being stored in the refrigerator at night, it was cut into a 5 mm dice and stored in the refrigerator. (Topping of cheese-like food) 14 g of cheese-like food was sprinkled on the center of the gratin. (Freezing and reheating) The gratin container to which the cheese-like food was added was sealed with a plastic wrap, rapidly frozen at −30 ° C., and further stored in a freezer (−20 ° C.) for one day. Thereafter, the wrap of the container was removed, and the container was heated in a microwave oven (500 W) for 6 minutes while being frozen. As in Example 1, the browning of the cheese started after 3 minutes, and the cheese-like food was completely melted after 5 minutes. (Evaluation) Sensory evaluation was performed, and the roast color, aroma, and taste of the gratin were examined by 10 panelists. The prototype was rated as delicious, as the cheese-like foods burned golden brown and gave off a savory flavor.

Comparative Example 2 (Preparation of Gratin) The procedure of Example 1 was repeated. (Preparation of cheese-like food) 3000 g of cheddar cheese (from New Zealand), 24 g of salt, 45 g of polyphosphoric acid, 15 g of diphosphoric acid, 27 g of sodium bicarbonate, 60 g of L-lysine hydrochloride (Kyowa Hakko), 120 g of D-xylose (Towa Kasei), water 100 g was placed in a kettle emulsification kettle, stirred at 80 rpm while injecting saturated steam, and heated to 85 ° C. After the temperature was raised to 85 ° C, the pressure in the kettle was reduced, and stirring was continued to cool to 80 ° C. The cheese-like food was taken out of the kettle, filled in a tray (packed in 5 kg), and immediately cooled in a refrigerator at 5 ° C. After storing in a refrigerator overnight, it was cut into 5 mm dice and stored in the refrigerator. (Evaluation of cheese-like food) When the obtained cheese-like food was taken out of the kettle emulsification kettle, it had already turned brown,
The cheese-like food after cooling exhibited a reddish chocolate color, and was evaluated as unsuitable for gratin.

[0035]

When the cheese-like food of the present invention is used in a cooked food, a desirable brown color and fragrant taste and aroma can be obtained by heating the microwave oven for a short time. In addition, in the method for producing gratins, workability is good because ordinary cheese for topping is simply switched to the cheese-like food of the present invention.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-304920 (JP, A) JP-A 48-91254 (JP, U) JP-B 50-30708 (JP, B1) (58) Field (Int.Cl. ⁷ , DB name) A23C 19/00-19/16

Claims (6)

(57) [Claims] 1. A method in which a molten salt and an amino acid are mixed with cheese and heated, or a molten salt is mixed with cheese and heated to form a cheese melt, and reduced sugar or reduced sugar is added to the cheese melt. A method for producing a cheese-like food, characterized by mixing a cheese-like food with an amino acid. 2. A method of blending a molten salt and an amino acid with cheese and heating, or blending a molten salt with cheese and heating to produce a cheese melt, and reducing the sugar or reducing sugar in the cheese melt A method for producing a cheese-like food, comprising mixing a molten salt, an amino acid, and a reducing sugar, and rapidly cooling the resulting melted cheese to suppress the browning reaction. 3. Melt salt is 1 to 3% by weight of cheese, amino acid is 1 to 5% by weight of cheese, and reducing sugar is 1 to 10% of cheese.
The method for producing a cheese-like food according to claim 1 or 2 which is blended by weight. 4. The temperature of the melted cheese is 70 to 85 ° C.
The method for producing a cheese-like food according to any one of claims 1 to 3, wherein 5. The method according to claim 2, wherein cooling is performed at a cooling rate of 2 to 10 ° C. per minute until the central temperature of the melted cheese reaches at least 55 to 65 ° C. 6. The method for producing a cheese-like food according to claim 1, wherein the cheese-like food is shredded, diced, or finely-grained.