JP3391283B2 - Food having process cheese-like hardness and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed cheese-like hardness obtained by dispersing a coagulant in a paste-like food at room temperature without heating and melting, heat-setting and cooling. And a food manufactured by the method.

[0002]

2. Description of the Related Art Conventionally, when it is attempted to produce a food in which other solid foods such as vegetables, nuts or livestock products are scattered in process cheese, the cheese is once heated and melted and the solid food is added. It is general that they are mixed and then cooled again to solidify. In this case, special stirring and heating equipment such as a cheese emulsification kettle is required, and the solid food to be scattered is not limited to one that does not melt or denature even when heated.

In addition, since the viscosity of heated and melted processed cheese remarkably fluctuates due to a slight temperature change, the dispersion state of the solid food will become poor unless the temperature zone in which the solid food is put in is strictly set, and the processed food contains There is a risk of gathering in parts of and floating or settling.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a method for easily producing a food having a hardness like process cheese, in which various solid foods are scattered almost uniformly, and a method for producing the food by the method. The purpose is to provide food.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that paste-like products such as cream cheese and vegetable cheese are formed at room temperature (10 to 25 ° C.). A variety of solid foods are prepared by using foods to be presented as raw materials, and dispersing the powdery coagulant in the paste foods without heating and melting the foods, and then heat-setting (static heating) and cooling. The present invention has been completed based on the finding that it is possible to produce a food having a hardness like processed cheese containing the above.

That is, according to the present invention, a powdery coagulant and a solid food are dispersed in a paste-like food at room temperature without heating and melting the paste-like food, followed by heat setting (static heating). ) And cooling, and a food produced by the method.

[0007] A food product in the form of a paste according to the present invention,
Is a paste-like food at room temperature (10 ° C to 25 ° C)
It is said that cream cheese and various similar vegetable cheeses
Foods that are one or more of these types
Need to use.

Examples of the coagulant include egg whites such as dried egg white powder, starches such as raw starch and modified starch, milk protein, wheat protein, soybean protein, gelatin, collagen, and the like. The use of starches is preferred.
In addition to these coagulants, it is preferable to use a thickening polysaccharide such as xanthan gum or locust bean gum in combination so that the texture can be adjusted. In particular, this texture adjustment is based on dry egg white powder. It is preferable to use a small amount of starch, thickening polysaccharides, collagen, etc. in combination therewith.

In the present invention, these coagulants are mixed with the above-mentioned pasty food, and the mixing ratio of the coagulants is preferably 1 to 10% by weight based on the total amount of the mixture. When mixing, the pasty food does not need to be particularly heated, and since it has a paste at room temperature, it can be easily mixed at room temperature. The method of mixing is not particularly limited, and any conventionally known method may be used, but it is preferable to use a mixer or a silent cutter because efficient and uniform mixing is easy.

When a powdery coagulant is used, it is not necessary to dissolve the coagulant in water or the like before use, and the powdery powder is simply dispersed in the pasty food. Good. Next, the mixture in which the coagulant is dispersed in this pasty food is placed in a container and heat-set, whereby the coagulant is dissolved and coagulation is initiated by heat to give hardness to the mixture. If you use an agent that solidifies after cooling, such as gelatin or collagen,
Hardness is imparted to the mixture by cooling after heat setting.

Pouring or filling into a container may be carried out in a temperature range from refrigeration temperature to room temperature, and examples of the form of pouring or filling include, but are not limited to, cups, casings and pillows. Not a thing.

Next, when heat setting (heating treatment in a stationary state) after injecting or filling the container, the heating temperature and the heating time cannot be unconditionally specified depending on the kind of the coagulant to be used, but in general, the mixture ( Product) has a core temperature of 65
It seems that it is good to set the temperature to be 100 ° C to 100 ° C, preferably 70 ° C to 90 ° C, and preferably to stand at that temperature for 10 to 30 minutes. If the heating temperature is too low or the time is too short, it may remain in the powder state when powder is used as the coagulant, and if the heating temperature is too high or too long, the mixture (product Since there is a risk of deterioration due to heating in (1), it should be confirmed experimentally in advance.

The food thus obtained has a hardness similar to that of processed cheese, but specifically, as a rheometer measurement value, 100 to 1500 g / 0.785 cm ² , preferably 400 to 1000 g / 0.785cm ² (However, measurement conditions: product temperature 5 ° C, diameter 1cm plunger, table speed 5cm
/ Min, manufactured by Fudo Kogyo Co., Ltd.) is preferable from the viewpoint of texture and texture.

According to the present invention, before or after the coagulant is mixed with the above pasty food, raisins, various nuts, chocolates, processed meat products such as diced bacon and ham, or various vegetables. Solid foods such as can be mixed. Mixing such solid foods is the final product (food with the hardness of processed cheese)
It is preferable since various flavored textures can be imparted to the product and the food can be made into a variety. In addition, since the paste-like food need not be heated and melted during the mixing, even if the solid food is a food such as chocolate,
It has the advantage that it can be mixed without melting or modification.

Further, for the purpose of imparting flavor, flavors such as butter flavor, milk flavor, and tea flavor, various spices, full-pure pure and full-powder.
, Monosaccharides and sugars such as sucrose, glucose, fructose and maltose, sugar alcohols such as sorbitol, maltitol and lactitol for the purpose of imparting sweetness.
Sweeteners such as lees, aspartame, stevia and somatine, and coloring amounts such as β-carotene and anato dyes may be appropriately used for the purpose of coloring.

[0016]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the present invention is not particularly limited. All parts and% are based on weight.

Example 1 Dried egg white powder (K-N
o. After adding 5 parts of 6, Kewpie Co., Ltd. and evenly dispersing with a food cutter, 20 parts of raisins were added and lightly mixed by hand mixing. After degassing this mixture under reduced pressure, 120 g of a casing was filled and heated in boiling water for 30 minutes. Then, it was cooled with running water to obtain a food having a hardness similar to that of processed cheese. The rheometer measurement value is 800g / 0.785cm ² (however, measurement conditions: product temperature 5
℃, diameter 1cm plunger, table speed 5cm /
Min., Manufactured by Fudo Kogyo Co., Ltd.

Example 2 To 100 parts of custard cream, dried egg white powder (K
-No. 6, Kewpie Co., Ltd.) and 3 parts of locust bean gum were added and uniformly dispersed with a food cutter, and then cut into 5 mm squares.
5 parts were added and lightly mixed by hand. This mixture was filled in a pillow for 140 g and heated at 80 ° C. for 30 minutes.
Then, when it was cooled with running water, a bite-sized, easy-to-use dessert having a hardness that could be cut with a kitchen knife was obtained. The rheometer measured value was 500 g / 0.785 cm ² (however, measurement conditions: product temperature 5 ° C., diameter 1 cm plunger, table speed 5 cm / min, Fudo Kogyo Co., Ltd.).

Comparative Example 1 When the same procedure as in Example 1 was carried out except that the dried egg white powder was not added in Example 1, it did not have an appropriate hardness and collapsed when opened and cut. .

[0020]

As described above, according to the present invention, it is possible to provide a method for easily producing a food having a processed cheese-like hardness in which various solid foods are scattered.

─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-60-54648 (JP, A) JP-A-60-78541 (JP, A) JP-A-10-28526 (JP, A) JP-A-9- 191837 (JP, A) JP-A-8-154611 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23C 1 / 00-23 / 00

Claims (5)

(57) [Claims] 1. A cream cheese which is pasty at room temperature.
And vegetable cheese , powdered coagulant and solid food, dispersed without heating and melting the cheese ,
A method for producing a food having a processed cheese-like hardness, which is characterized by heat setting (static heating) and cooling thereafter. 2. The coagulant is egg whites, starches, milk protein, wheat.
One selected from protein, soy protein, gelatin, collagen
The production method according to claim 1, which is one kind or two or more kinds. 3. The hardness of the food after cooling is measured by a rheometer.
Value as 100-1500g / 0.785cm ²  (However, measurement conditions: product
Temperature 5 ℃, Diameter 1cm Plunger, Table speed 5cm
Per minute, manufactured by Fudo Kogyo Co., Ltd.).
Is the manufacturing method according to claim 2. 4. The solid food is a dry fruit such as raisins.
Tubs, processed meat products such as diced bacon and ham, nuts
And one or more selected from vegetables,
The manufacturing method according to any one of claims 1 to 3. 5. The method according to any one of claims 1 to 4.
A food with a processed cheese-like hardness produced by
Goods.