JP3102674U - Canned cheesecake and gazette bagged cheesecake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To have a shape retention property without shrinkage deformation even when a canned or gusset bagged cheesecake is bagged under vacuum and reduced pressure, and to maintain the filling state when opened or opened. Provided is a cheesecake which can maintain its shape and maintain the taste at the time of filling as it is for a long period of time, and can give a rare texture while being baked.
SOLUTION: In 40 kg of cheese dough, ingredients are prepared in a ratio of 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, 3.2 kg of raw egg, 1 kg of milk, 200 g of lemon, and other strawberry jam, The dough to which matcha and orange beer are added is kneaded, and the kneaded dough is quantitatively filled by a filling machine, and then baked in an oven at a firing temperature of 115 ° C. for a firing time of 50 minutes. A canned cheesecake that was cooled over time and then wound into cans by a winder.
[Selection diagram] Fig. 1

Description

  The invention of this application relates to a cheesecake vacuum packed in a container. More specifically, when the cheesecake to be canned is canned in a state of reduced pressure under vacuum, the canned cheesecake does not shrink and deform. To provide a canned or gazette bagged cheesecake that can be preserved and retain the taste at the time of filling for a relatively long period of time, and can provide a baked yet rare texture. It is.

  Conventionally, as shown in Patent Literature 1, cheese cake is excellent in portability, can be easily eaten, and has excellent storage stability without adversely affecting a potion type cheese cake-like food and flavor. In addition, there is provided a method for producing a cheesecake-like food in which poor filling hardly occurs.

  Rare cheesecake is a raw confection and has poor preservability and poor shape retention, so it needs to be handled carefully. As a distribution form of cheese that can be easily eaten, adopt the form of individual processed cheese packaged in aluminum foil in the shape of a fan or a rectangular parallelepiped for a rare cheese cake having a cheese content of 20 to 60%. However, there is a problem of viscosity at the time of filling and packaging, and the rare cheese cake shrinks and deforms at the time of vacuum packaging, thereby leaving a problem in shape quality.

The present inventors have been conducting intensive research on the production technology of rare cheesecake, and in the manufacturing process, even during vacuum packaging, the rare cheesecake does not shrink, maintains the shape at the time of filling, and is opened. It is required to be able to provide a rare cheese cake that maintains the shape at the time of filling, not only to solve the shape retention problem, but also to be easily portable in recreation such as hiking, in which case when subjected to external pressure Even if the package itself is deformed by external force, even the cheesecake inside is not easily and easily deformed, and the focus is on making it a canned type so as not to lower the commercial value. In order to provide a rare cheese cake that is satisfactory both on the top and in flavor, it is necessary to obtain a raw material mixture and to fill it without causing poor filling. Of shape retention to maintain, last longer than conventional, it has been found that it is rare cheese cake with a rare texture, yet those that were baked.
JP-A-7-313054

  As described above, in conventional cheesecake packaging, when the cheesecake is canned, it shrinks and deforms, and when the can is opened, it cannot maintain the shape as it was when it was filled, maintaining the quality value from the appearance There was a problem that it was difficult to carry out, and the cheese cake itself was easily deformed by external force, leaving a problem for long-distance travel and portable use.

In addition, when an external force is applied during carrying, the internal cheese cake may be easily and easily deformed due to the deformation of the packaging itself due to the external force, and the commercial value may be reduced.
Therefore, in view of the above circumstances, the invention of this application is that the cheesecake does not shrink and deform when it is canned, and does not deform even when subjected to external force after being canned, and It is an object of the present invention to provide a new canned cheesecake which can always maintain the shape at the time of filling and maintain the taste at the time of filling for a relatively long period.

  The invention of this application solves the above-mentioned problems. First, in 40 kg of cheese dough, 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, 3.2 kg of raw egg, milk A kneaded cheese dough containing 1 kg of lemon and 200 g of lemon, and also containing strawberry jam, matcha, and orange paper, is weighed by a filling machine on a baking paper spread in a can, and then baked at an oven temperature of 115. C., baked for 50 minutes, and cooled in a cooling room for 90 minutes, and the resulting cheesecake was rolled and canned by a wrapping machine. provide.

  Secondly, the invention of this application is based on a ratio of 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, 3.2 kg of raw eggs, 1 kg of milk, and 200 g of lemon in 40 kg of cheese dough. In addition to the above, kneaded cheese dough containing strawberry jam, matcha, and orange beer is quantitatively filled by a filling machine, and then baked in an oven at a baking temperature of 115 ° C. for a baking time of 50 minutes, and cooled in a cooling chamber. A cheese cake packed in a gusset bag is provided, wherein the cheese cake is cooled in 90 minutes, put in a gusset bag, and sealed by a vacuum sealing machine.

  As described above, according to the canned or gazette bagged cheesecake of the present invention, a rare cheesecake that retains the flavor and texture of the cheesecake before canning and always gives the original taste and texture is provided. It is possible to provide a cheesecake that retains taste and quality for a considerable period of time, in addition to not only providing freshness forever when opened visually, but also for a considerable period of time.

  For a long period of time, it was possible to provide a cheesecake with a rare texture while being baked.

  The present invention provides a baked cheese that has a rare texture, can retain its shape during vacuum packaging in the manufacturing process, is easy to carry, and deforms the cheesecake even under external force. The amount of cream cheese constituting the cheese dough is preferably about 50% so that the ingredients can be mixed.

The manufactured cheesecake of the present invention was provided with a cheesecake having no roughness and a smooth surface.
In addition, the present invention does not promote the separation of fat due to the lack of constarch.

It was able to solve the problem that the seeds were too soft by adding too much milk and water.
Since the temperature at the time of mixing was about 20 ° C., the temperature was not too low, and no fat was condensed and separated.

When the isoelectric point of the milk protein is close to the isoelectric point (pH 4.6), it is considered that the milk protein causes coagulation.
FIG. 1 shows an embodiment of the invention of the present application.

According to one embodiment of the present invention, a cheesecake is provided as a canned type.
Specifically, as shown in FIG. 1, when kneading the cheese dough (1), to obtain 40 kg of the cheese dough (1), 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, and 3 fresh eggs .2 kg, milk 1 kg and lemon 200 g are blended with each material, and strawberry jam, matcha, orange beer, etc. are added as materials. These materials are kneaded with a kneader under the above-mentioned predetermined amount to obtain a dough. The obtained dough is fixedly filled by a filling machine (2) on a baking paper spread in a can and transferred to an oven of a baking machine (3). A rotary convention oven is used as the oven. The dough (1) is baked by this convention oven over a baking temperature of 115 ° C. and a baking time of 50 minutes. When the predetermined baking is completed, it is taken out of the oven, subjected to natural cooling at room temperature for about 20 minutes, and then transferred to the cooling chamber (4), where it is cooled at 15 ° C. over 90 minutes. Until it cools. The cooling time slightly fluctuates in consideration of the cooling state. At this stage, the surface of the cooled cheesecake is inspected visually for adhering debris. Next, a canning cheesecake (7) is manufactured by winding and covering with a winding machine (5) for covering.

  In filling the dough into the can by the filling machine (2), baking paper, for example, "Mirak" is spread in the can, and "Ageless" (trademark No. 4596394) is placed thereon, and the product is not directly touched. In this way, the product is protected.

Thereafter, the completed canned cheesecake is transferred to the refrigerator (10), and is kept cool while keeping the refrigerator temperature at 3 to 5 ° C.
Upon shipment, the canned cheesecake is packaged in a cosmetic box.

In addition, since it is a refrigerated storage state at a temperature of 10 ° C. or less, especially at a temperature of 3 to 5 ° C., the canned cheesecake after production depends on the storage state after passing to consumers, but a storage state that can be eaten deliciously Was guaranteed for at least 60 days.
Since the canned cheesecake (7) is provided as a canned cheesecake, it is convenient to carry and can be easily provided anytime and anywhere. Further, the cheesecake obtained by opening the can can provide a cheesecake which is baked but has a rare texture.

The invention of this application also provides, secondly, a gazette bagged cheesecake.
Also in this case, the same materials, baking means and cooling means as those in Example 1 are used. Specifically, in 40 kg of cheese dough, 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, Contained in a ratio of 1 kg of constarch, 3.2 kg of raw egg, 1 kg of milk, 200 g of lemon, and kneaded with strawberry jam, matcha, and orange beer (I
), The kneaded dough is fixedly filled by a filling machine (II), and then baked by a rotary convention oven at a calcination temperature of 115 ° C. and a calcination time of 50 minutes (III). After cooling for 90 minutes (IV), the resulting cheesecake is visually inspected for surface debris and then packaged (V). In this embodiment, it is placed in a gusset bag and sealed with a vacuum sealer, thereby providing a gusset bag of cheesecake.

Upon shipment, the canned cheesecake is packaged in a cosmetic box.
When the refrigerator was kept refrigerated at a temperature of 3 to 5 ° C. with a refrigerator, 60 days could be guaranteed, as in the case of canned cheesecake.

1 shows a cheesecake of the present invention obtained by metering, baking, cooling, canning or gusset bagging.

Explanation of reference numerals

DESCRIPTION OF SYMBOLS 1 Dough 2 Filling machine 3 Baking machine 4 Cooling room 5 Winding machine 6 Vacuum sealing machine 7 Canned rare cheesecake 8 Gazette bagging machine 9 Gazette bagged rare cheesecake 10 Refrigerator

Claims (2)

  40 kg of cheese dough contains 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, 3.2 kg of raw egg, 1 kg of milk, and 200 g of lemon, and also contains strawberry jam, matcha, and orange beer. The kneaded cheese dough is filled in a fixed amount with a filling machine on a baking paper in a can, and then baked in an oven at a baking temperature of 115 ° C. for a baking time of 50 minutes, and in a cooling room, a cooling time of 90 minutes A canned cheesecake, which was cooled by heating and then wound by a winder into cans. 40 kg of cheese dough contains 20 kg of cream cheese, 12 kg of sour cream, 3.2 kg of white sugar, 1 kg of constarch, 3.2 kg of raw eggs, 1 kg of milk, and 200 g of lemon, and also contains strawberry jam, matcha, and orange beer. The dough is kneaded in a fixed amount by a filling machine, then baked in an oven at a baking temperature of 115 ° C. for a baking time of 50 minutes, and cooled in a cooling room for a cooling time of 90 minutes. A gazette bagged cheesecake, which is packed in a jar and sealed with a vacuum sealing machine.