JPH0221786B2 - - Google Patents
Info
- Publication number
- JPH0221786B2 JPH0221786B2 JP57140805A JP14080582A JPH0221786B2 JP H0221786 B2 JPH0221786 B2 JP H0221786B2 JP 57140805 A JP57140805 A JP 57140805A JP 14080582 A JP14080582 A JP 14080582A JP H0221786 B2 JPH0221786 B2 JP H0221786B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- mochi
- protein
- amylopectin
- fat
- 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.)
- Expired - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 claims description 39
- 241000519695 Ilex integra Species 0.000 claims description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 15
- 229920000945 Amylopectin Polymers 0.000 claims description 13
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000839 emulsion Substances 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 239000000758 substrate Substances 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 239000005720 sucrose Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Description
本発明は、経時的に固化することなく可塑性を
保有するチーズ餅に関する。
元来、餅は成分的にほとんど澱粉質から成り、
一方チーズは主として蛋白質と脂肪から成つてい
て炭水化物をほとんど含んでいない。したがつ
て、餅にチーズを配合することにより栄養的に非
常にバランスのとれた優れた食品が提供できるよ
うになる。
而して、餅の製造過程において適量のチーズを
配合して加熱乳化すると、いわゆるチーズ餅を容
易に調製し得るが、しかしながら、このようにし
て調製したチーズ餅は１日以上経過すると固化し
てそのままで直接食用に供することは不可能とな
る。このチーズ餅の固化の原因は、餅の調製時に
α化した餅の澱粉が経時的にβ−澱粉にもどつて
しまう澱粉の老化現象に因るものである。ところ
で、従来澱粉の老化現象に起因する餅の固化防止
法としては、餅に蔗糖を添加する方法が一般的に
行われるが、チーズ餅に蔗糖を添加するとチーズ
中の遊離アミノ酸が蔗糖とメーラード反応を起し
て褐変現象を呈するので実用的でない。
本発明者は、上述した現状に鑑みチーズ餅の経
時的固化防止について検討した結果、チーズ餅に
おける澱粉のDE（Dextrose Equivalent）、換言
するとチーズ餅の基質として用いるもち米又はア
ミロペクチンのDE及び製品としてのチーズ餅の
水分並びに脂肪と蛋白質との含有比率が製品の硬
度及び固化防止に関与することの知見を得て本発
明をなすに至つた。
以下本発明を詳しく説明する。
本発明の特徴は、チーズともち米もしくはアミ
ロペクチンとを基質とする配合物を加熱下に乳化
して得られる乳化物から成るチーズ餅において、
該乳化物はチーズとDE2.5乃至3.5のもち米もしく
はアミロペクチンとを基質とする配合物の乳化物
であつて、製品としてのチーズ餅の水分含量が39
乃至44重量％で、且つ蛋白質と脂肪の含量比率が
1.15：１乃至1.3：１であることにある。
本発明ではまず、DEが2.5乃至3.5のもち米又は
アミロペクチンを選択して基質として用いること
が必要であつて、DEが2.5より低いもち米又はア
ミロペクチンとチーズとを基質とする配合物を加
熱下に乳化して得られる乳化物から成るチーズ餅
では、経時的固化が避けられず、一方DEが3.5よ
り高いもち米又はアミロペクチンを用いて同様に
調製した乳化物から成るチーズ餅では澱粉の分解
過度のため組織が軟質になりすぎて餅としての食
感が損われるようになる。
本発明では、上述のごとくチーズ餅を構成して
いる乳化物の基質としてのもち米又はアミロペク
チンのDEの特定に加えて製品としてのチーズ餅
自体の水分を39乃至44重量％に、及び蛋白質と脂
肪の含量比率を1.15：１乃至1.3：１にすること
が必要である。すなわち、チーズ餅にもちとして
の適度な硬度を有する可塑性を保持させるには、
上述したようなDEの特定のみでは不十分であつ
て上記水分及び脂肪と蛋白質との含量比率の特定
が必要である。
なお、チーズ餅の水分が39重量％より低くなる
とその硬度が高くなりすぎ、一方44重量％を越え
ると組織がスプレツド様となつて餅としての食感
が得られなくなる。また、蛋白質と脂肪の比率が
1.15：１より低いと製品の組織がソフトになりす
ぎ、一方1.3：１より高くなると硬度が高くなつ
てもちとしての良好な食感を呈する組織のものが
得られなくなる。
因みに、食感上最適な硬化（25乃至30ｇ）の可
塑性を保持するチーズ餅を提供するには、DE3.0
のもち米もしくはアミロペクチンを基質として用
い、製品の水分を40乃至41％となし、且つ蛋白質
と脂肪の比率を1.2：１に調整することが好まし
い。
本発明でチーズ餅の水分ならびに蛋白質と脂肪
の比率を1.15：１乃至1.3：１になるように調整
するには該チーズ餅の基質を構成するチーズ及び
もち米又はアミロペクチンの水分及び蛋白質分と
脂肪分を勘案してそれらの配合割合及び水分の添
加量を調整するとよい。
したがつて、本発明に係るチーズ餅を調製する
には、その基質としてのチーズ餅とDE2.5〜3.5の
もち米又はアミロペクチンを製品の蛋白質と脂肪
の比率が1.15：１乃至1.3：１になるように他の
副原料（例えばカゼイン、バター等）と共に配合
すると共に製品の水分が39乃至44重量％になるよ
うに水を添加した配合物を加熱下に乳化し、次い
で冷却すると適度の硬度の可塑性を有する製品が
得られる。
本発明において基質として用いるもち米又はア
ミロペクチンのDE並びに製品としてのチーズ餅
の水分及び蛋白質と脂肪の比率の製品に与える影
響を調べた結果を下記に示す。
試験方法：
澱粉質基質として種々のDEのワキシースター
チ（アミロペクチン）を用い、上述した調製法に
準拠して製品の水分及び蛋白質と脂肪の比率の異
なる各種のチーズ餅を調製し、それらの各々につ
いて硬度及び組織と風味を調べた。
結果は表１のとおりである。
The present invention relates to a cheese mochi that retains its plasticity without solidifying over time. Originally, mochi consisted mostly of starch.
Cheese, on the other hand, consists primarily of protein and fat and contains almost no carbohydrates. Therefore, by adding cheese to mochi, it becomes possible to provide an excellent nutritionally balanced food. Therefore, if an appropriate amount of cheese is blended and heated and emulsified in the process of making mochi, so-called cheese mochi can be easily prepared. However, cheese mochi prepared in this way solidifies after one day or more has passed. It is impossible to directly eat it as it is. The cause of this solidification of cheese mochi is due to the starch aging phenomenon in which the starch in the mochi, which has been gelatinized during the preparation of the mochi, returns to β-starch over time. By the way, as a conventional method to prevent the solidification of rice cakes caused by the aging phenomenon of starch, it is common to add sucrose to rice cakes, but when sucrose is added to cheese rice cakes, free amino acids in the cheese undergo a Maillard reaction with sucrose. It is not practical because it causes browning phenomenon. In view of the above-mentioned current situation, the present inventor has investigated the prevention of solidification of cheese mochi over time, and as a result, the DE (Dextrose Equivalent) of starch in cheese mochi, in other words, the DE of glutinous rice or amylopectin used as a substrate for cheese mochi, and the DE of starch and products. The present invention was made based on the knowledge that the water content and the content ratio of fat and protein in cheese mochi are involved in the hardness of the product and the prevention of solidification. The present invention will be explained in detail below. The present invention is characterized by a cheese mochi made of an emulsion obtained by emulsifying a mixture containing cheese and glutinous rice or amylopectin as substrates under heating.
The emulsion is an emulsion of a combination of cheese and glutinous rice or amylopectin with a DE of 2.5 to 3.5 as a substrate, and the moisture content of the cheese mochi as a product is 39.
44% by weight, and the content ratio of protein and fat is
The ratio is 1.15:1 to 1.3:1. In the present invention, first, it is necessary to select glutinous rice or amylopectin with a DE of 2.5 to 3.5 and use it as a substrate, and a mixture containing glutinous rice or amylopectin and cheese with a DE of less than 2.5 as a substrate is heated. Cheese mochi made of an emulsion obtained by emulsifying glutinous rice with a DE of more than 3.5 or amylopectin cannot avoid excessive starch decomposition. As a result, the tissue becomes too soft and the texture of the rice cake becomes impaired. In the present invention, in addition to specifying the DE of glutinous rice or amylopectin as the substrate of the emulsion constituting the cheese mochi as described above, the moisture content of the cheese mochi itself as a product is adjusted to 39 to 44% by weight, and the protein and It is necessary to have a fat content ratio of 1.15:1 to 1.3:1. In other words, in order to make cheese mochi retain its plasticity and appropriate hardness for mochi,
Merely specifying DE as described above is not sufficient; it is necessary to specify the content ratio of water and fat to protein. If the moisture content of the cheese mochi is lower than 39% by weight, its hardness will become too high, while if it exceeds 44% by weight, the structure will become spread-like and the texture of a mochi will not be obtained. Also, the protein to fat ratio
If the ratio is lower than 1.15:1, the structure of the product will be too soft, while if it is higher than 1.3:1, the hardness will increase and it will not be possible to obtain a structure with a good chewy texture. Incidentally, in order to provide cheese mochi that maintains the optimal hardness (25 to 30 g) and plasticity in terms of texture, DE3.0 is required.
Preferably, glutinous rice or amylopectin is used as the substrate, the moisture content of the product is 40-41%, and the protein:fat ratio is adjusted to 1.2:1. In the present invention, in order to adjust the moisture and protein to fat ratio of the cheese mochi to 1.15:1 to 1.3:1, the moisture and protein content and fat of the cheese and glutinous rice or amylopectin that constitute the substrate of the cheese mochi are adjusted. It is advisable to adjust the blending ratio and the amount of water added in consideration of the amount of water. Therefore, to prepare the cheese mochi according to the present invention, the cheese mochi as a substrate and glutinous rice or amylopectin with a DE of 2.5 to 3.5 are mixed so that the protein and fat ratio of the product is 1.15:1 to 1.3:1. The mixture is mixed with other auxiliary raw materials (e.g. casein, butter, etc.) and water is added so that the moisture content of the product is 39 to 44% by weight.The mixture is emulsified under heating, and then cooled to achieve appropriate hardness. A product with plasticity of The results of investigating the DE of glutinous rice or amylopectin used as a substrate in the present invention, and the influence of moisture and protein-to-fat ratio on the cheese mochi product on the product are shown below. Test method: Using various DE waxy starches (amylopectin) as starchy substrates, various cheese mochis with different product moisture and protein-to-fat ratios were prepared according to the above-mentioned preparation method, and each of them was The hardness, texture and flavor were examined. The results are shown in Table 1.
【表】【table】
【表】
行い、採点の平均値で表示した。な
い、採点及び判定は下記基準に
よる。
[Table] The results are shown as the average score. No, scoring and judgment will be based on the following criteria.
evening.
【表】
また、本発明によるチーズ餅の可塑性の経時的
変化を上記と同様にして調べた結果を表２に示
す。[Table] Table 2 also shows the results of examining the change in plasticity of the cheese rice cake according to the present invention over time in the same manner as above.
【表】
上記表１及び表２にみられるごとく、本発明に
係るチーズ餅は適度の硬度を有し、且つ風味及び
組織ともに食感上良好であり、又、経時的に固化
を起さず可塑性を保持するが、比較例では餅とし
て食用には適さず、商品価値がない。
以下に本発明に係るチーズ餅の調製例を実施例
として示す。
実施例
原料の配合：
ナチユラルチーズ 34（Kg）
DE3.0のワキシースターチ 35.7
カゼイン 4.5
重炭酸ナトリウム 0.3
バター 0.3
シユガーエステル（乳化剤） 0.2
水 25
上記配合物を乳化用ケトルに収容し、スチーム
で加熱しながら約10分間乳化を行ない、得られる
乳化物をその品温が85℃に達した時点でケトルか
ら取出し、カルトンに充填して冷却した。98Kgの
チーズ餅が得られた。
このようにして得られたチーズ餅の水分並びに
蛋白質と脂肪の比率は下記のとおりである。
水分 40.1％
蛋白質：脂肪 1.21：１[Table] As shown in Tables 1 and 2 above, the cheese mochi according to the present invention has appropriate hardness, has good flavor and texture, and does not solidify over time. Although it retains its plasticity, the comparative example is not suitable for eating as rice cake and has no commercial value. Examples of preparing cheese mochi according to the present invention are shown below as examples. Example raw material composition: Natural cheese 34 (Kg) DE3.0 waxy starch 35.7 Casein 4.5 Sodium bicarbonate 0.3 Butter 0.3 Sugar ester (emulsifier) 0.2 Water 25 The above composition was placed in an emulsifying kettle and heated with steam. Emulsification was carried out for about 10 minutes, and when the temperature reached 85°C, the resulting emulsion was taken out of the kettle, filled into a carton, and cooled. 98Kg of cheese mochi was obtained. The moisture content and protein to fat ratio of the cheese mochi thus obtained are as follows. Water 40.1% Protein: Fat 1.21:1
Claims (1)
至3.5のもち米もしくはアミロペクチンとを基質
とする配合物を加熱下に乳化して得られる乳化物
から成り、水分含量が39乃至44重量％で、蛋白質
と脂肪の含量比率が1.15：１乃至1.3：１である
ことを特徴とする可塑性を保有するチーズ餅。1 Consists of an emulsion obtained by emulsifying a combination of cheese and glutinous rice or amylopectin with a DE (Dextrose Equivalent) of 2.5 to 3.5 under heating, with a water content of 39 to 44% by weight, and a combination of protein and A cheese mochi having plasticity characterized by a fat content ratio of 1.15:1 to 1.3:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57140805A JPS5931660A (en) | 1982-08-13 | 1982-08-13 | Cheese rice cake having plasticity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57140805A JPS5931660A (en) | 1982-08-13 | 1982-08-13 | Cheese rice cake having plasticity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5931660A JPS5931660A (en) | 1984-02-20 |
| JPH0221786B2 true JPH0221786B2 (en) | 1990-05-16 |
Family
ID=15277146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57140805A Granted JPS5931660A (en) | 1982-08-13 | 1982-08-13 | Cheese rice cake having plasticity |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5931660A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60117760A (en) * | 1983-11-30 | 1985-06-25 | Fujitsu Ltd | Hermetic bonding method for ceramic terminal plate |
| US5952030A (en) * | 1997-06-04 | 1999-09-14 | Jakob Nelles | Method for the manufacture of reduced and low-fat pasta filata cheese |
| JP4753660B2 (en) * | 2005-08-15 | 2011-08-24 | 株式会社紀文食品 | Gyoza-like food and its manufacturing method |
| FR2949644B1 (en) * | 2009-09-09 | 2012-01-13 | Bel Fromageries | PROCESS FOR PRODUCING A CHEESE PRODUCT HAVING A DRY EXTRACT OF 50% OR MORE AND COMPRISING AT LEAST ONE CEREAL |
| FR2968165B1 (en) * | 2010-12-03 | 2013-01-11 | Bel Fromageries | PROCESS FOR THE PRODUCTION OF A SUGAR CHEESE PRODUCT HAVING A DRY EXTRACT OF BETWEEN 30% AND 60% AND COMPRISING AT LEAST ONE CEREAL |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5768748A (en) * | 1980-10-17 | 1982-04-27 | Niigata Shokuhin Kogyo Kk | Preparation of rice cake containing cheese |
-
1982
- 1982-08-13 JP JP57140805A patent/JPS5931660A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5768748A (en) * | 1980-10-17 | 1982-04-27 | Niigata Shokuhin Kogyo Kk | Preparation of rice cake containing cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5931660A (en) | 1984-02-20 |
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