JP3280343B2 - Grained cheese dressing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a novel grained cheese dressing.

[0002]

2. Description of the Related Art An emulsion in which granular cheese is dispersed in a dressing is manufactured using cheese as a raw material in addition to edible oil and aqueous raw materials (egg yolk, anchovy sauce, vinegar, etc.). When cheese powder is used as the cheese, small particles of the dried cheese constituting the cheese powder during the manufacturing process are softened by absorbing water, and are dispersed in the dressing as granular cheese.

[0003] However, in the above-mentioned conventional dressing, the granular cheese dispersed in the dressing is simply softened by absorbing water, so that the residual grains are poor and the granulated cheese collapses with a slight external pressure. Is often not clear or visible. In addition, the granular cheese is granular and has poor melting in the mouth, and the dressing tends to be poor in the taste of the cheese while using the cheese.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a cheese dressing with grains that can be seen at a glance that it contains granular cheese and that has the original taste of cheese.

[0005]

Means for Solving the Problems The above objects are as follows: (1) Disperse a granular cheese obtained by heating cheese powder in vinegar into a dressing in which an enzyme-treated cheese, edible oil and an aqueous material are emulsified into an oil-in-water type. A cheese dressing with grains. (2) 3 to 8 granular cheeses with a particle size of 0.1 to 4 mm
% Dispersed (1) grained cheese dressing.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” is “% by weight” unless otherwise specified. In the present invention, the “grained cheese dressing” refers to a dressing in which granular cheese is dispersed in the dressing and the taste of which is the original taste of cheese. In the present invention, cheese refers to Parmesan cheese, Camembert cheese, blue cheese, Brix cheese and the like.

[0007] In the present invention, "enzyme-treated cheese", which is one of the constituent components of a cheese dressing with grains, is a liquid or paste-like substance which is made by treating cheese with a protease such as protease to make it soluble in fresh water. Say. Since it is commercially available under the name of enzyme-treated cheese, it may be used. Enzyme-treated cheese is used to impart the original cheese taste to the cheese dressing with grains, and it is appropriate to mix it in an amount of about 0.3 to 1% based on the product. If the amount is too small, the dressing tends to lose the taste of cheese, and if the amount is too large, the dressing has a cheese flavor that is too strong.

[0008] The "granular cheese obtained by heating cheese powder in vinegar", which is one of the other components of the cheese dressing with grains, refers to the fact that small particles of dried cheese constituting the cheese powder absorb water. Particles whose form hardly collapses due to acid coagulation. By developing this granular cheese, it has become possible for the first time to deliver the cheese dressing with granules of the present invention to the world. To make this granular cheese, use vinegar (acidity 2-6)
%), Put the cheese powder in it and stir at 60 ~ 90 ℃
It is sufficient to cool immediately after heating. Care must be taken when heating to a very high temperature, since the cheese protein is thermally denatured. In order to obtain a cheese dressing with granular cheese that is known to contain granular cheese and has a good texture, as shown in the test examples below, a granular cheese having a particle size of 0.1 to 4 mm is added to the product for 3 to 8 %. Here, the particle size refers to the long diameter when the granular cheese is not spherical but, for example, elliptical or columnar.

In order to obtain the grained cheese dressing of the present invention, as long as the enzyme-treated cheese and the above-mentioned granular cheese are used, the same edible oil and water-based raw material as those used in a normal oil-in-water dressing are used. I'll do it.

[0010]

Embodiment 1 First, add cheese powder to vinegar, and stir at 80 ° C.
After heating to room temperature, vinegar containing granular cheese was obtained. Next, fresh water, enzyme-treated cheese, salt, anchovy sauce, and fructose fructose solution were added to a mixer, and the vinegar containing the granular cheese was further added and uniformly mixed, followed by pouring salad oil and emulsifying. Finally, the emulsion was passed through a colloid mill to obtain a cheese dressing with grains.

[0011]

Test Example Test Example 1 (Comparison with Conventional Product) The following samples were prepared. Inventive product: cheese dressing with grains obtained in Example 1 above Comparative product: conventional Caesar dressing manufactured by the following method Fresh water, cheese powder, vinegar, salt, anchovy sauce, and fructose fructose solution were added to a mixer, mixed uniformly, then poured into salad oil, emulsified, and further dressed through a colloid mill to obtain a dressing.

[0012] Each of the above two samples is transferred to a small plate by one tablespoon each, and after observing the appearance (whether or not it can be seen that granular cheese is contained), taste and taste (whether or not it tastes cheese). Observed. Also, this sample 10
g was added and mixed with 10 times of clear water, and the diluted solution was passed through a 4 mm mesh sieve, and the filtrate was passed through a 0.5 mm mesh sieve to measure the amount of granular cheese applied to the sieve. However, the results in Table 1 were obtained.

[0013]

[Table 1]

From Table 1, it can be seen at a glance that the invention product contains the granular cheese because of the large percentage of the dispersion of the granular cheese, and there is no conventional product that has a moderately good cheese taste. It can be understood that it is effective.

Test Example 2 (Effect of Particle Size) A 20-fold amount of vinegar (acidity: 4%) was added to cheese powder (parmesan cheese), heated to 80 ° C. while stirring, and then cooled. Obtained. This vinegar solution was first sieved through a sieve having a mesh of 5 mm, and 5 g of a granular cheese on the vinegar was collected as a sample having a particle size of 5 mm or more. Next, 5mm
The vinegar solution containing granular cheese that passed through the sieve was passed through a sieve having a mesh size of 4 mm. Thereafter, 5 g samples each having a particle size of 3 mm, 2 mm, 1 mm, 0.5 mm, and 0.3 mm were collected in the same manner.

5 g of each sample was separately prepared with enzyme-treated cheese 0.6%, vinegar (acidity 5%) 10.5%, salt 3.2
95% dressing consisting of 5% anchovy sauce, 8.4% glucose fructose solution, 42.1% salad oil and 34.7% fresh water
And mixed well to obtain 7 types of cheese dressing with grains. For each cheese dressing containing grains, the same appearance test as in Test Example 1 was performed, and the texture was observed. The results shown in Table 2 were obtained.

[0017]

From Table 2, it can be seen that when the particle size of the granular cheese is 0.5 to 4 mm, the product contains the granular cheese and that a product with a good texture can be obtained.

Test Example 3 (Effect of Amount of Dispersion) Granulated cheese having a particle size of 3 mm collected in Test Example 2 was separately prepared by enzyme-treated cheese 0.6%, vinegar (acidity 5%) 10.5%, and salt 3.2.
%, Anchovy sauce 0.5%, fructose fructose liquid 8.4%, salad oil 42.1% and fresh water 34.7%, well mixed with a dressing, the dispersion of granular cheese is 2%, 3%, 5% for the sample (product) respectively , 7%, 8%, 9%, 6 types of grained cheese dressings were obtained. When the same test as in Test Example 2 was performed for each grained cheese dressing, the results in Table 3 were obtained.

[0020]

From Table 3, it can be seen that the granular cheese is contained when the dispersion amount of the granular cheese is 3 to 8% based on the product, and that a product with a good texture can be obtained.

[0022]

As described above, in the present invention, since the enzyme-treated cheese is used, and the granular cheese obtained by heating the cheese powder in vinegar is dispersed, it is apparent that granular cheese is contained. It is possible to provide a cheese dressing with a grain that can be easily understood and has an original taste of cheese.

Claims (2)

(57) [Claims] 1. A cheese dressing with grains, characterized in that granular cheese obtained by heating cheese powder in vinegar is dispersed in a dressing in which enzyme-treated cheese, edible oil and an aqueous material are emulsified in an oil-in-water type. . 2. The grained cheese dressing according to claim 1 , wherein 3 to 8% of a granular cheese having a particle size of 0.1 to 4 mm is dispersed in the product.