JPH06113783A - Cheese soy source good in preservability and its production - Google Patents

Abstract

PURPOSE:To obtain a new food, having flavor of a cheese well matched with that of soy sauce and good in preservability by thermally mixing a cheese with a molten salt, a stabilizer and a pH adjustor, then adding soy sauce to the resultant mixture, emulsifying the prepared mixture and thermally sterilizing the formed emulsion. CONSTITUTION:This food is obtained by initially adding a molten salt (usually a citrate and/or a phosphate), a stabilizer (preferably carrageenan, etc.) and a pH adjustor (e.g. sodium orthophosphate) to a cheese (preferably a natural cheese) and then thermally mixing the resultant mixture at a temperature of preferably up to 85 deg.C with, e.g. a Stephan cutter, adding soy sauce thereto, emulsifying the prepared mixture at preferably 80-95 deg.C and subsequently thermally sterilizing the emulsion at preferably 115-125 deg.C for 20-45min. This product is composed of the cheese, molten salt and soy sauce.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese soy sauce having good storage stability and a method for producing the same.

[0002]

2. Description of the Related Art Cheese is an excellent nutritional food containing not only flavor and taste but also a large amount of proteins, fats, minerals, vitamins and the like. In addition to eating cheese as it is in recent years,
It is becoming very common that they are mixed as raw materials for many foods and marketed as new cooked foods or used as food materials.

On the other hand, a number of products using cheese have been put on the market in rice crackers, oysters and the like. Among these, the most common method of using cheese is a method of directly mixing powdered cheese or dice cheese into a dough for rice crackers or okaki and baking it. In this case, there were drawbacks such that the cheese flavor was not easily expressed because the cheese was kneaded in the dough, and the aroma of the cheese was blown off because the cheese was baked at a high temperature. Recently, in order to improve this drawback, a cheese topping material has been widely used in which powdered cheese is mixed with vegetable oil and fat and finely ground using a grinder such as a stone roller. However, when it is topped on rice crackers and rice, the workability is extremely poor because the viscosity of cheese is very high. Also, if the melting point of vegetable oil is not changed depending on the season, it may melt during storage or, on the contrary, may not melt well in the mouth. Also, the shelf life was short and problems such as shelf life were seen.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and provides a novel material having a good preservability which has never existed before. It is another object of the present invention to provide a method for producing cheese soy sauce, which has significantly improved workability as compared with the conventional art, and which has a good balance between the rich taste of cheese and the fragrant aroma of soy sauce.

[0005]

A feature of the present invention is that it has a low pH.
The purpose is to heat-emulsify soy sauce and cheese with a high salt content, and then heat-sterilize them to produce cheese soy sauce with good storage stability. The present invention will be described in detail below. The raw material cheese used in the present invention may be either natural cheese or process cheese, but natural cheese is preferable in that various flavors can be enjoyed, and cheddar cheese or gouda cheese, further parmesan when it is desired to enhance the cheese flavor. It is recommended to use ultra-hard cheese such as. Also, processed cheese can be used as a raw material, or these may be used in combination.

On the other hand, as the soy sauce, any of soy sauce having a thick mouth, a thin mouth or a reduced salt type and an amino acid seasoning liquid may be used, and these may be mixed. It does not need to be a specially selected one selected according to taste and intended use. Next, a method for producing cheese soy sauce will be described. In the present invention, one or more kinds of normal processed cheese, gouda, cheddar,
Using natural cheese such as Emmental as a raw material, vegetable oil and fat, processed starch, water and molten salt and a stabilizer if necessary are added to this raw material cheese, a high-speed stirrer, for example, a Stefan cutter is used, the rotation speed is 1500 rpm. Raise the temperature to 85 ℃ and mix to pre-emulsify. If the temperature is too much higher than 85 ° C at this stage, good emulsification cannot be achieved. Then, use the soy sauce selected above for the raw cheese
A pH adjuster such as 50 to 300% and sodium orthophosphate is added, and the mixture is heated again at 80 ° C or higher to emulsify. It is preferably 80 to 95 ° C under normal pressure. If the amount of cheese soy sauce is less than 50%, the flavor of soy sauce will be insufficient, and if it is more than 300%, the flavor of cheese will be insufficient. If the emulsification temperature is lower than 80 ° C, the emulsification will not be carried out sufficiently. Also, the amount of cheese is
3 to 60% by weight is preferable with respect to the product weight. If it is less than 3% by weight, the flavor of cheese is insufficient, and if it is more than 60% by weight, the taste of soy sauce is insufficient, which is not preferable.

The molten salt used here may be added in a conventional manner by adding 2 to 3% of one or a mixture of two or more citrates and / or phosphates to the raw cheese. In addition, the stabilizer used here is 0.5 to 3% of one or two or more kinds of a mixture selected from guar gum, carrageenan, xanthan gum, locust bean gum and the like, depending on the type and use of the raw cheese, based on the raw cheese. To be used. In addition, the processed starch is used as needed, and it is possible to impart heat resistance and shear resistance to the processed starch, which is excellent in stability over time, and which is made of processed starch for foods such as potato starch, corn starch, and waxy starch. To 10-20%
Is added.

In the present invention, the use of the above-mentioned stabilizer and modified starch gives the melted cheese an appropriate viscosity,
This is to prevent oil off and water separation even when retort processing is performed. In particular, processed starch is excellent in water retention and stability over time of the paste solution, and also has refrigeration resistance, heat resistance, and salt resistance, which greatly contributes to maintaining product quality. If the amount of the modified starch is less than 10%, the quality stability cannot be obtained, and if it exceeds 20%, the viscosity is lost, which is not preferable.

On the other hand, one of the reasons for performing heat sterilization by carrying out a so-called two-step emulsification method in which soy sauce is added after heating to 80 ° C. is to increase the concentration of the molten salt mixed in the raw cheese mix, To facilitate the emulsification with soy sauce by sufficiently dissolving the casein in cheese, the other is that the pH of soy sauce is 4.8 to 5.0 and it is very close to the isoelectric point of casein, so the casein in the raw cheese is This is because there is a concern that coagulation will occur and that emulsification will be inhibited. Therefore, after casein is sufficiently dissolved, it is important to adjust its pH to 5.5 to 6.0.

Then, the emulsion prepared as described above is filled in, for example, an aluminum pouch for a retort and heat sterilized in a hot water sterilizer at 105 to 135 ° C., preferably 115 to 125 ° C. for 20 to 45 minutes. As a result, cheese soy sauce having good preservability can be obtained without deterioration by microorganisms. The cheese soy sauce thus obtained has a fine texture and a good texture, and is extremely smooth. In addition, since the water content is high, the fluidity is good,
Since it can be easily mixed with any material, it is extremely workable.

[0011]

EXAMPLES The present invention will be specifically described below with reference to examples. Example 1 New Zealand cheddar cheese 25 kg, reprocessed cheese 3 kg
420 g of sodium polyphosphate as a molten salt,
Sodium pyrophosphate 140g, sodium citrate 140
g, modified starch 3.5kg, soybean white squeezing oil 4.5kg, guar gum 250
g, 250 g of a flavoring agent and 37 kg of water are added, and preliminarily emulsified in a Stefan emulsification kettle at a rotation speed of 1500 rpm and a temperature of 80 ° C. Next, add 1.1 kg of water, 57 kg of thick soy sauce, and 560 g of sodium orthophosphate as a pH adjuster, and rotate at 1500
Heat emulsify at rpm, temperature 90 ° C. After filling this emulsion in a 1 kg aluminum pouch for retort, it is retort treated with a hot water sterilizer for 30 minutes at 125 ° C, and it has excellent flavor and oil-off (separation of oil) and excellent storage stability. I got cheese soy sauce.

[0012] When the cheese soy sauce thus obtained is baked while being applied to the surface of an onigiri prepared by a conventional method, the fragrant aroma of soy sauce and the rich taste of cheese are well-balanced to give a very delicious cheese baked rice ball. I was able to make it.

Example 2 New Zealand Cheddar cheese 10 kg, Gouda cheese 10
kg, parmesan 5 kg, reprocessed cheese 3 kg, and 550 g of sodium orthophosphate as molten salt, sodium polyphosphate 120 g, sodium hexametaphosphate 120 g, modified starch 3.5 kg, soybean white squeezing oil 5.0 kg, guar gum 250 g, flavoring agent 250 g, Further, 37 kg of water is added, and preliminarily emulsified in a Stefan emulsification kettle to a rotation speed of 1500 rpm and a temperature of 80 ° C. Then water 1.
1kg, 57kg thick soy sauce, and 560g sodium orthophosphate as a pH adjuster were added, rotation speed 1500r.pm, temperature 90 ° C.
Heat emulsify with. This emulsion was subjected to retort treatment in the same manner as in Example 1 to obtain cheese soy sauce having good storability. The obtained cheese soy sauce was stored at room temperature for 1 month, but no oil off (oil separation) or water separation was observed.

Example 3 15 kg of Gouda cheese and 13 kg of process cheese were crushed, and 300 g of sodium polyphosphate as a molten salt, 90 g of sodium pyrophosphate, 90 g of sodium citrate, and modified starch of 3.2 k
g, soybean white squeezing oil 4.2 kg, guar gum 220 g, flavoring agent 250 g,
Add 37 kg of water, and rotate at 1500 r.p.
m., pre-emulsified to a temperature of 85 ° C. Next, 1.1 kg of water, 57 kg of thick soy sauce, and 450 g of sodium orthophosphate as a pH adjuster are added, and the mixture is heated and emulsified to a rotation speed of 1500 r.p.m. and a temperature of 90 ° C. This emulsion was prepared using the same device as in Example 1.
Retort treatment was performed at 135 ° C for 10 minutes to obtain cheese soy sauce with good storage stability.

Example 4 28 kg of processed cheese was crushed and 125 g of sodium citrate as molten salt, 3.0 kg of modified starch, 4.0 kg of soybean white squeezing oil, 200 g of guar gum, 250 g of flavoring agent, and 35 kg of water were added,
Pre-emulsify in a Stefan emulsification kettle to a rotation speed of 1200 r.p.m. and a temperature of 85 ° C. Next, 1.1 kg of water, 57 kg of thick soy sauce, pH
Add 400 g of sodium orthophosphate as a regulator,
Emulsified by heating at a rotation speed of 1200 r.p.m. and a temperature of 95 ° C. This emulsion was subjected to retort treatment at 115 ° C. for 45 minutes by using the same apparatus as in Example 1 to obtain cheese soy sauce having good storability.

Comparative Example A cheese soy sauce was produced in the same manner as in Example 4, except that sodium orthophosphate as a pH adjuster was not added. This cheese was easy to separate during storage, and a non-uniform cheese was obtained.

Example 5 Even if each of the cheese soy sauces obtained in Examples 1 to 4 is used, a cheese-flavored soy sauce rice cracker can be produced by applying it to the surface of a unglazed rice cracker made by a conventional method and drying it. it can. That is, the crushed non-glutinous rice is put into a kneading machine to be gelatinized, then made into a mochi-like shape with a kneading machine and then rolled into a plate-like shape. Next, the molded dough is first dried with hot air at 70-75 ° C and left at room temperature for 15 hours, then again.
After hot-air drying at 70 to 75 ° C to make the water content 12%, baking was performed at an oven temperature of 200 to 260 ° C. The cheese soy sauce obtained in Examples 1 to 4 was applied to each of the unglazed rice crackers and dried to prepare a cheese-flavored soy sauce rice cracker. The cheese-flavored soy sauce rice crackers thus obtained are from Example 1
Various cheese soy sauce senbei from natural cheese unique flavor of cheese soy sauce obtained in 4 to processed cheese universal taste can be obtained, and any cheese soy sauce can be attached well to the rice cracker, workability Was very good.

[0018]

EFFECT OF THE INVENTION The cheese soy sauce obtained by emulsifying the cheese of the present invention and soy sauce and heat sterilizing the cheese and soy sauce have a good flavor match, and combines a Japanese-style soy sauce and a Western-style cheese to provide a novel food product. And as a food material, there is no oil off and no water separation, good storage stability, hamburger steak, roasted meat, sauce such as salad, noodle soup, and easy workability with very good workability. . It can be used, for example, as a sauce for Japanese-style hamburgers, Japanese-style roasted meat, sauce for salads, and sauce for noodles. In particular, it is very delicious when used as a material to be applied to the surface of rice crackers, rice crackers, and grilled rice balls.

Claims (6)

[Claims] 1. A cheese soy sauce comprising cheese, molten salt and soy sauce. 2. A cheese having good preservability, which comprises adding a molten salt, a stabilizer and a pH adjusting agent to at least one cheese, adding soy sauce to a mixture obtained by heating and emulsifying the mixture, and sterilizing by heating. Manufacturing method of soy sauce. 3. Grinding at least one or more cheeses,
After adding citrate and / or phosphate as a molten salt to this, further adding a stabilizer and a pH adjusting agent, heating and mixing at a temperature of up to 85 ° C., and then adding and mixing soy sauce to the emulsified product,
Heat emulsify at a temperature of 80-95 ℃. Then, a method for producing a cheese soy sauce having good preservability, which comprises sterilizing by heating at a temperature of 105 to 130 ° C. 4. The amount of soy sauce added is 50 to 50% of the raw cheese.
It is 300%, The manufacturing method of Claim 2 or 3. 5. The method according to claim 2, wherein the content of cheese is 3 to 60% by weight of the product. 6. The method according to claim 2 or 3, wherein starch for food processing is added before heating and mixing.