JPH01247034A - Cheese food containing jelly capsule substance and preparation thereof - Google Patents
Cheese food containing jelly capsule substance and preparation thereofInfo
- Publication number
- JPH01247034A JPH01247034A JP63073371A JP7337188A JPH01247034A JP H01247034 A JPH01247034 A JP H01247034A JP 63073371 A JP63073371 A JP 63073371A JP 7337188 A JP7337188 A JP 7337188A JP H01247034 A JPH01247034 A JP H01247034A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- jelly
- added
- capsules
- gelatin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 75
- 235000015110 jellies Nutrition 0.000 title claims abstract description 60
- 239000008274 jelly Substances 0.000 title claims abstract description 60
- 239000002775 capsule Substances 0.000 title claims abstract description 59
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000000126 substance Substances 0.000 title abstract 7
- 238000002360 preparation method Methods 0.000 title description 2
- 239000006071 cream Substances 0.000 claims abstract description 18
- 239000000499 gel Substances 0.000 claims abstract description 17
- 108010010803 Gelatin Proteins 0.000 claims abstract description 15
- 239000008273 gelatin Substances 0.000 claims abstract description 15
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 10
- 238000003756 stirring Methods 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000220223 Fragaria Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
童栗上ｑ剋■分互
本発明は、クリームチーズからなるゲル体内にゼリーカ
プセル体を均一に分散させた形態のゼリーカプセル体を
含有するチーズ食品及びその製造法に関する。[Detailed Description of the Invention] The present invention relates to a cheese food containing jelly capsules in which jelly capsules are uniformly dispersed in a gel body made of cream cheese, and a method for producing the same. .
従米及玉
従来、ゼリ一体を利用した食品は種々知られており、例
えば、内部にヨーグルトとマーブル状のゼリー層を包含
させた食品（特開昭５２−３１８６６号）、薄板状もし
くは柱状のゼリ一体を含有させた飲料（特開昭５４−２
３１６９号）及びコーヒーのような液状嗜好飲料を内包
させたアルギン酸カルシウムからなるゼリーカプセル体
を含有させた飲料（特開昭５８−２２０６７４号）がみ
られる。Until now, various foods using integrated jelly have been known, such as foods containing yogurt and a marble-like jelly layer (Japanese Patent Application Laid-Open No. 31866/1989), and thin or columnar jelly. Beverage containing one (Unexamined Japanese Patent Publication No. 54-2
No. 3169) and a beverage containing a jelly capsule made of calcium alginate containing a liquid beverage such as coffee (Japanese Patent Application Laid-open No. 220674/1983).
しかし、これらの飲食品は、ゼリ一体又はゼリーカプセ
ル体を液状の飲料や粘性の低いコーグルトと組合わせた
ものであつζ、チーズのような粘性の極めて高い食品と
ゼリ一体、特にゼリーカプセル体と組合わせたデザート
形態の食品は未だ見あたらない。However, these food and drink products are those that combine jelly or jelly capsules with liquid drinks or cogurt with low viscosity; I have yet to find a food in the form of a dessert that combines these two.
而して、近年における飲食品に対する嗜好性の多様化に
伴ない、新しい形態のデザート食品の提供が望まれるよ
うになってきている。With the diversification of tastes in food and drink in recent years, it has become desirable to provide new types of dessert foods.
ところが、チーズとゼリーカプセル体を組合わせた食品
の製造に当っての問題点は、従来のチーズでは粘性が極
めて高いため、チーズにゼリーカプセル体を加えて混合
する場合、低速攪拌でもゼリーカプセル体の変形や破壊
が避けられないこと、更に、この変形や破壊を防ぐため
にチーズの粘性を著しく低下させた場合には、ゼリーカ
プセル体を添加、混合したものを十分に冷却してもスプ
レッド状態となって、ゼリーカプセル体がチーズ中に安
定にかつ均一に分散した形態のものが得られないことに
ある。However, the problem with producing foods that combine cheese and jelly capsules is that conventional cheese has extremely high viscosity, so when adding jelly capsules to cheese and mixing, the jelly capsules do not dissolve even with low-speed stirring. In addition, if the viscosity of the cheese is significantly reduced to prevent this deformation or destruction, even if the jelly capsules are added and the mixture is sufficiently cooled, it will not remain in a spread state. Therefore, it is not possible to obtain a form in which the jelly capsules are stably and uniformly dispersed in cheese.
加うるに、ゼリーカプセル体をチーズに加えた場合、チ
ーズ中の水分のゼリーカプセル体への移動が起り、その
結果、ゼリーカプセル体は徐々に本来の弾力性を失って
離水を生ずるに至るという問題もみられる。In addition, when jelly capsules are added to cheese, water in the cheese migrates to the jelly capsules, and as a result, the jelly capsules gradually lose their original elasticity and cause syneresis. There are also problems.
■が１しようとする課
本発明は、チーズ食品内にゼリーカプセル体を均一に分
散させてゼリーカプセル体が変形や破壊することなく安
定に均一分散した形態の新しいり゛イブのチーズ食品及
び該チーズ食品を製造するための方法を提供することを
課題とする。(1) The present invention provides a new and lively cheese food in which jelly capsules are uniformly dispersed in a cheese food, and the jelly capsules are stably and uniformly dispersed without deformation or destruction, and the cheese. The objective is to provide a method for producing food.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
課 を”ンするための ・
本発明に係るチーズ食品の特徴は、ゼラチンを添加して
融化したクリームチーズからなるゲル体内に、ゼリーカ
プセル体を均一に分散させた形態を保有することにある
。なお、本発明で用いるゼリーカプセル体は特公昭４Ｂ
−１６１８３号又は特公昭３６−１５０８８号の方法に
準じて得られたものを用いる。・The cheese food according to the present invention is characterized in that it has a form in which jelly capsule bodies are uniformly dispersed in a gel body made of cream cheese melted by adding gelatin. Note that the jelly capsule used in the present invention is manufactured by Tokuko Sho 4B.
The one obtained according to the method of No.-16183 or Japanese Patent Publication No. 36-15088 is used.
このような新しい形態のチーズ食品は下記に示す方法に
より得られる。Such a new form of cheese food can be obtained by the method shown below.
まず、チーズとしてクリームチーズを用い、このクリー
ムチーズにゼラチンを加え、ケトル融化機などにより撹
拌してペースト状となしたものに、加温下に庶糖を加え
て甘味と酸味のバランスがとれたチーズを調製する。First, cream cheese is used as the cheese, gelatin is added to the cream cheese, and the mixture is stirred in a kettle melter to form a paste. Sucrose is then added to the mixture under heating to create a cheese with a good balance of sweetness and sourness. Prepare.
この場合、クリームチーズに対するゼラチンの添加割合
は、チーズのゲル強度が２０〜５０ｇ程度になるように
調整し、また、庶糖の添加割合もチーズの甘味度／乳酸
酸度が２５〜３０になるように調整するとよく、これに
より食感上口溶けが良好な硬さのクリームチーズからな
るゲル体が得られる。In this case, the ratio of gelatin added to cream cheese is adjusted so that the gel strength of the cheese is about 20 to 50 g, and the ratio of sucrose added is adjusted so that the sweetness/lactic acid acidity of the cheese is 25 to 30. This can be adjusted to obtain a gel body made of cream cheese with a good texture and hardness that melts in the mouth.
ゼリーカプセル体をチーズ中に均一に分散させる方法は
、融化したチーズ（比重約１．０６）とゼリーカプセル
体（比重約１．１０）とを攪拌等により混合後、そのま
ま充填冷却すると、両者の比重差により、ゼリーカプセ
ル体が沈降してしまいゼリーカプセル体が均一に分散し
ない。そこで、ゲル強度が２０〜５０ｇになるように、
ゼラチンを添加すると冷却温度が４０〜６０℃で粘度が
２００〜３００ｃｐとなり、この範囲内であれば、ゼリ
ーカプセル体が均一に分散し、沈降しない状態で充填で
きることを見出した。次いで、さらに５〜１０℃で１６
〜２４時間、静置状態下に冷却すると、上記状態のまま
、完全にゲル化し、ゼリーカプセル体が均一に分散した
状態を失わないチーズ食品が得られることがわかった。A method for uniformly dispersing jelly capsules in cheese is to mix melted cheese (specific gravity: approximately 1.06) and jelly capsules (specific gravity: approximately 1.10) by stirring, etc., and then fill and cool the mixture. Due to the difference in specific gravity, the jelly capsules settle and are not uniformly dispersed. Therefore, so that the gel strength is 20 to 50 g,
It has been found that when gelatin is added, the viscosity becomes 200 to 300 cp at a cooling temperature of 40 to 60°C, and within this range, the jelly capsules can be uniformly dispersed and filled without settling. Then, further heat treatment at 5 to 10°C for 16
It was found that when the cheese food was allowed to stand still and cooled for ~24 hours, it completely gelled in the above-mentioned state, and a cheese food was obtained in which the jelly capsules did not lose their uniformly dispersed state.
因に、充填前の冷却温度が４０℃より低いと粘度が急速
に高まり、攪拌による剪断力等でゼリーカプセル体が破
壊されたり、ついにはチーズがゲル化してしまう。また
、充填前の冷却温度が６０℃より高いと粘度が低くなり
すぎ、ゼリーカプセル体の沈降が始まり均一に分散しな
くなるので望ましくない。Incidentally, if the cooling temperature before filling is lower than 40° C., the viscosity will increase rapidly, and the jelly capsule will be destroyed by the shear force caused by stirring, and the cheese will eventually gel. Furthermore, if the cooling temperature before filling is higher than 60° C., the viscosity becomes too low, and the jelly capsules begin to settle and are not uniformly dispersed, which is not desirable.
なお、ここでゼラチンを用いるのは、ゼラチンゲルの形
成によりチーズの食感をソフトに改良し、及びゼラチン
が他のゲル化剤、例えばカルシウムなどの金属塩と反応
してゲル化するＬＭペクチンやアルギン酸塩に比べて容
易に低温下でゲル化可能であり、加うるに、クリームチ
ーズに混合したゼリーカプセル体をチーズゲル体内に冷
却温度を適切（４０〜６０℃）に設定することにより、
均一に分散させる粘度を有することに因る。Note that gelatin is used here because it improves the texture of cheese by forming gelatin gel, and gelatin reacts with other gelling agents, such as LM pectin and gelatin, which gel by reacting with metal salts such as calcium. Compared to alginate, it can be easily gelled at low temperatures, and in addition, by setting the cooling temperature of the jelly capsule mixed with cream cheese in the cheese gel body at an appropriate temperature (40 to 60°C),
This is due to the fact that it has a viscosity that allows for uniform dispersion.
次に、上述のようにしてゼラチンを添加、融化し、かつ
「法度を調整したチーズ（以下甘味チーズという）に、
特公昭４８−１８１６３号又は特公昭３６−１５０８８
号に準じて得られた耐熱性のゼリーカプセル体を加え、
加熱してチーズを溶融するとともに、ゼリーカプセル体
を均一に混合する。この混合に際しては、ゼリーカプセ
ル体の糖濃度を上記甘味チーズのｔ！ｉ濃度とバランス
するように調整して両者間の浸透圧差による水分移動を
防止する。なお、ゼリーカプセル体と甘味チーズとの糖
バランスと水分移動との関係を下記方法により試験した
結果を以下に示す。なお、特にことわらない限り、％は
重量％を示す。Next, gelatin was added and melted as described above, and the "temperature-adjusted cheese (hereinafter referred to as sweet cheese)"
Special Publication No. 48-18163 or Special Publication No. 36-15088
Add heat-resistant jelly capsules obtained according to No.
Heat to melt the cheese and mix the jelly capsules uniformly. During this mixing, adjust the sugar concentration of the jelly capsule to t! Adjust to balance with i concentration to prevent water movement due to osmotic pressure difference between the two. The results of testing the relationship between sugar balance and water movement between the jelly capsule and sweet cheese using the method described below are shown below. In addition, unless otherwise specified, % indicates weight %.
試験方法：
クリームチーズに庶糖を加えて、チーズの水分中糖濃度
が１９，０％の前記甘味チーズを調製し、一方ゼリ＝カ
プセル体の水分中１１！ｔｆ４度が９．４％、１９．８
％及び３０．１％の各ゼリーカプセルを下記により調製
した。Test method: Add sucrose to cream cheese to prepare the sweet cheese with a sugar concentration of 19.0% in the water of the cheese, and on the other hand, the sugar concentration in the water of the jelly = capsule body was 11%. tf4 degree is 9.4%, 19.8
% and 30.1% jelly capsules were prepared as follows.
１％濃度のアルギン酸ナトリウム水溶液に庶糖を上記各
濃度になるようにそれぞれ加えたものを、０．５％塩化
カルシウム水溶液に滴下して粒状のゼリーカプセル体を
得た。さらに、上記各濃度になるようにそれぞれ庶糖を
加えた０、５％カルシウム塩水溶液に５．５時間浸漬し
てカプセル内のゲルを安定化させた。Sucrose was added to a 1% sodium alginate aqueous solution to give each of the above concentrations, and the mixture was dropped into a 0.5% calcium chloride aqueous solution to obtain granular jelly capsules. Further, the capsules were immersed for 5.5 hours in a 0 and 5% calcium salt aqueous solution to which sucrose had been added to each of the above concentrations to stabilize the gel inside the capsule.
次いで、得られた各ゼリーカプセル体を上記甘味チーズ
にそれぞれ添加し、ケトル融化機で加熱して甘味チーズ
を溶融した後、サーモシリンダーにより４０〜６０℃に
冷却して容器に充填し、完全にゲル化させた。このよう
にして得られたゲル製品を室温下に保存してそれらの経
口的水分移動を調べた。結果は表１に示すとおりである
。Next, each of the obtained jelly capsules was added to the above-mentioned sweet cheese, heated with a kettle melter to melt the sweet cheese, cooled to 40-60°C with a thermo cylinder, filled into a container, and completely melted. gelatinized. The gel products thus obtained were stored at room temperature and their oral water transfer was investigated. The results are shown in Table 1.
表 １
（％） 甘味チーズの水分含有世
表１にみられるように、甘味チーズの水分中糖濃度とゼ
リーカプセル体の水分中Ｉ！濃度との糖バランスが調整
されない場合には甘味チーズとゼリーカプセル体との水
分移動が著しくなり、その結果、ゼリーカプセル体が損
われるに至る。Table 1 (%) Water content of sweet cheese As shown in Table 1, the sugar concentration in the water of sweet cheese and the water content of jelly capsules. If the sugar balance with the concentration is not adjusted, water movement between the sweet cheese and the jelly capsule becomes significant, resulting in damage to the jelly capsule.
以上述べたごとく、クリームチーズにゼラチンを添加し
て融化したものの１１！濃度を調整した甘味チーズに、
該甘味チーズとの糖バランスを調整したゼリーカプセル
体を加えて均一に分散させたものを加熱した後、４０〜
６０℃程度に冷却させて容器に充填することにより、ゼ
リーカプセル体がチーズ中に均一に分散した形態を保有
する新しいタイプのデザートに適したチーズ食品が得ら
れる。As mentioned above, cream cheese made by adding gelatin and melting is 11! Sweet cheese with adjusted concentration,
After adding jelly capsules with the sugar balance adjusted to the sweet cheese and dispersing them uniformly, heating the mixture,
By cooling the product to about 60° C. and filling it into containers, a cheese food suitable for a new type of dessert in which the jelly capsules are uniformly dispersed in the cheese can be obtained.
以下実施例により本発明を具体的に説明する。The present invention will be specifically explained below using Examples.
′実施例１
ナチュラルクリームチーズ２５ｋｇ、無塩バター２．５
ｋｇ、水５ｋｇ及び溶解性の高いゼラチン１ｋｇをケト
ル乳化機に収容し、撹拌回転数１１Ｏｒｐｍ７’Ｐｉｌ
拌してペースト状物を得た。このペースト状物３３．５
ｋｇに蒸気を注入し、品温７０℃になった時点で庶ｔＪ
！ｌＯ，ｏｋｇと、下記により調製したゼリーカプセル
体５ｋｇを加え、更に８５℃まで加熱してチーズを殺菌
した。'Example 1 25 kg of natural cream cheese, 2.5 kg of unsalted butter
1 kg, 5 kg of water, and 1 kg of highly soluble gelatin were placed in a kettle emulsifier, and the stirring speed was 11 Orpm, 7'Pil.
A paste was obtained by stirring. This paste 33.5
Steam is injected into 1 kg, and when the temperature reaches 70℃, it is boiled.
! 10,000 kg and 5 kg of jelly capsules prepared as described below were added, and the cheese was further heated to 85° C. to sterilize the cheese.
ゼリーカプセル体の調製；
１％アルギン酸ナトリウム水溶液５ｋｇに庶糖２ｋｇと
オレンジ濃縮果汁（５倍′ａ縮したもの）５００ｇとオ
レンジフレーバー１５ｇを添加した液に、０．５％塩化
カルシウム水溶液を滴下して粒状のゼリーカプセル体を
得た。Preparation of jelly capsules: 0.5% calcium chloride aqueous solution was added dropwise to a solution of 5 kg of 1% sodium alginate aqueous solution, 2 kg of sucrose, 500 g of concentrated orange juice (condensed 5 times a), and 15 g of orange flavor. Granular jelly capsule bodies were obtained.
次に、上述のようにして加熱溶融したものを６０秒間真
空下で脱気した後、サーモシリンダーで約５０℃に冷却
し、所定の容器に充填し、冷蔵庫に収容して２４時間冷
却、固化させて、フルーツーｑ＋ノーカプセル体が均一
に分散した形態のチーズ食品を得た。Next, the heated and melted material as described above is degassed under vacuum for 60 seconds, then cooled to approximately 50°C in a thermo cylinder, filled into a designated container, and placed in a refrigerator to cool and solidify for 24 hours. In this way, a cheese food in which Fruit-Q+No Capsules were uniformly dispersed was obtained.
このようにして得られたチーズ食品を５℃の温度下に４
０日間保存したが、上記形態には変化がみられず、チー
ズからのゼリーカプセル体への水分移動も実質上辺めら
れなかった。The cheese food thus obtained was heated to 5℃ for 4 hours.
Although it was stored for 0 days, no change was observed in the above-mentioned morphology, and water movement from the cheese to the jelly capsule was virtually unaffected.
実施例２
ナチュラルクリームチーズ２５ｋｇ、無塩バター２．５
ｋｇ、ヨーグルト７ｋｇ 、ヨーグルトパウダー１．０
ｋｇ。Example 2 25 kg of natural cream cheese, 2.5 kg of unsalted butter
kg, yogurt 7kg, yogurt powder 1.0
kg.
ヨーグルトフレーバー２５ｇ、クエン酸９０ｇ及びゼラ
チン１．４ｋｇをケトル乳化機に収容し、撹拌回転数１
１０ｒｐｎ＋″？！ｌｉ拌してペースト状物を得た。得
られたペースト状物３７．０１５ｋｇに蒸気を注入し品
温７０℃において庶ｔ１１０．０ｋｇ及び実施例１で得
たゼリーカプセル体（ただし、オレンジ濃縮果汁（５倍
濃縮したもの）とオレンジフレーバーに代えてストロベ
リー濃縮果汁（５倍濃縮したもの） ５００ｇとストロ
へリーフレーバー１５ｇを使用） ５ｋｇを加え、更に
８５℃に加熱して殺菌した。25g of yogurt flavor, 90g of citric acid, and 1.4kg of gelatin were placed in a kettle emulsifier, and the stirring speed was 1.
A paste-like product was obtained by stirring at 10 rpn+''?!li. Steam was injected into 37.015 kg of the obtained paste-like product, and at a product temperature of 70°C, the total mass of 110.0 kg and the jelly capsules obtained in Example 1 (but , 5 kg of concentrated orange juice (5 times concentrated) and 500 g of concentrated strawberry juice (5 times concentrated) and 15 g of strawberry flavor were added in place of the orange flavor, and the mixture was further heated to 85°C to sterilize it. .
次いで、得られた溶融物を６０秒間真空下で脱気した後
、実施例１に記載したと同様にして冷却し、充填し、冷
却固化させて製品を得た。The resulting melt was then degassed under vacuum for 60 seconds, then cooled, filled, and cooled to solidify as described in Example 1 to obtain the product.
得られた製品を５℃の温度下で２ケ月間保存したが、ゼ
リーカプセル体の形態の変化及びチーズ中の水分移動も
認められなかった。The obtained product was stored at a temperature of 5° C. for 2 months, but no change in the morphology of the jelly capsules or movement of water in the cheese was observed.
Claims (5)
るゲル体内にゼリーカプセル体を均一に分散、浮遊させ
た形態を保有するゼリーカプセル体を含有するチーズ食
品。(1) A cheese food containing jelly capsules in which the jelly capsules are uniformly dispersed and suspended in a gel body made of melted cream cheese to which gelatin has been added.
を添加してその酸味と甘味のバランスを調整したものに
、これと同じ糖濃度に調整した耐熱性のゼリーカプセル
体を加え、さらに加熱してクリームチーズとゼリーカプ
セル体とを均一に混合し、次いでクリームチーズの温度
を４０〜６０℃に冷却して容器に充填することを特徴と
するゼリーカプセル体を均一に分散して成るゼリーカプ
セル体を含有するチーズ食品の製造法。(2) Heat-resistant jelly capsules adjusted to the same sugar concentration are added to gelatin-added and melted cream cheese, which is then added with sucrose to adjust the balance of sourness and sweetness, and further heated. A jelly capsule body made by uniformly dispersing jelly capsule bodies, characterized in that cream cheese and jelly capsule bodies are uniformly mixed, and then the cream cheese is cooled to a temperature of 40 to 60°C and then filled into a container. Method of manufacturing cheese food containing
なるように添加する請求項（２）に記載の製造法。(3) The manufacturing method according to claim (2), wherein gelatin is added so that the gel strength of the gel body is 20 to 50 g.
することによりゼリーカプセル体とチーズ中の水分移動
を防止した請求項（２）に記載の製造法。(4) The production method according to claim (2), wherein the sugar concentrations in the jelly capsule and the cheese are made to be the same to prevent water movement between the jelly capsule and the cheese.
を２００〜３００ｃｐに調整する請求項（２）に記載の
製造法。(5) The manufacturing method according to claim (2), wherein the cream cheese is cooled to about 40 to 60°C to adjust the viscosity to 200 to 300 cp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63073371A JP2519503B2 (en) | 1988-03-29 | 1988-03-29 | Cheese food containing jelly capsule and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63073371A JP2519503B2 (en) | 1988-03-29 | 1988-03-29 | Cheese food containing jelly capsule and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01247034A true JPH01247034A (en) | 1989-10-02 |
| JP2519503B2 JP2519503B2 (en) | 1996-07-31 |
Family
ID=13516252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63073371A Expired - Fee Related JP2519503B2 (en) | 1988-03-29 | 1988-03-29 | Cheese food containing jelly capsule and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2519503B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995029595A1 (en) * | 1994-05-02 | 1995-11-09 | Michael Shaun Flynn | A settable dessert |
-
1988
- 1988-03-29 JP JP63073371A patent/JP2519503B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995029595A1 (en) * | 1994-05-02 | 1995-11-09 | Michael Shaun Flynn | A settable dessert |
| GB2302007A (en) * | 1994-05-02 | 1997-01-08 | Michael Shaun Flynn | A settable dessert |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2519503B2 (en) | 1996-07-31 |
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