JPH067783B2 - Corned beef with cheese and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cheese-containing corned beef capable of retaining the original shape of cheese even when heat-sterilized under pressure.

Such cheese-containing corned beef is widely used in the food processing field because it has a good flavor and a good visual appearance.

Prior art Generally, corned beef is boiled with salt and then
It is manufactured by adding edible fats and oils, seasonings and spices to meat fibers that have been loosened, or filling them with cans without adding them, and heat sterilizing under pressure. However, the flavor has a monotonous, meat-like flavor.

Recently, a cheese-containing corned beef suitable for pizza pie or pizza toast has been proposed in which cheese is mixed with corned beef for the purpose of improving the flavor of such corned beef.
(JP-A-1-108959).

However, in such cheese-containing corned beef, the cheese is melted by heat sterilization after packaging and mixed with corned beef, and the original flavor of the cheese is lost and the original shape of the cheese cannot be retained. There are also problems.

Incidentally, corned beef products are usually in the form of canned products when they are distributed, and in accordance with the “method of heating at 120 ° C. for 4 minutes or longer and having an effect equal to or higher than that” prescribed in the Food Sanitation Law Enforcement Regulations. It is necessary to sterilize by heating (In addition, equivalent to heating at 120 ° C for 4 minutes or more means heating that is usually calculated by the F value and has an F value equal to or higher than the F value at 120 ° C for 4 minutes. To). Therefore, in a cheese-containing corned beef product prepared by mixing ordinary cheese with corned beef, the cheese cannot be kept in its original shape after being melted by the above heating temperature and sterilized.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention, as cheese to be put into corned beef, by using a cheese with heat resistance, it is possible to provide a cheese-containing corned beef that can retain the original shape of the cheese even after heat sterilization And

Means for Solving the Problems The present invention is characterized in that cheese having heat resistance is scattered in corned beef while maintaining its original shape. The "heat-resistant cheese" used here is heated at a temperature of 120 ° C for 4 minutes or more in the heat resistance test shown below or by a method having a heating effect equal to or higher than this,
It means cheese that retains its original shape without melting or deforming.

The sterilization value (F) is usually used to express the heating effect, and the heating time (minutes) at 250 degrees Fahrenheit (121.1 degrees Celsius) is used.
It is represented by. For example, F value F = 4 (min) is 250 ° F
It means a heating effect of 4 minutes at a temperature of (121.1 ° C). Therefore, a temperature equal to or more than 4 minutes at a temperature of 120 ° C is usually calculated as an F value, and heating with an F value equal to or higher than the F value at 120 ° C for 4 minutes (F = 3.1 (min)) Means processing.

Heat resistance test: A sample is cut into a 15 mm square die, placed in a glass petri dish, and kept for 30 minutes in a high-pressure steam sterilizer adjusted to 121 ° C (pressure 1.05 kg / cm ² ).

Such heat-resistant cheese, for example, a small amount of chitosan is added to natural cheese such as Gouda cheese and cheddar cheese, and water and an organic acid (for example, lactic acid) for dissolving a small amount of chitosan are added and mixed. It is obtained by heating and emulsifying the product at a temperature of about 80 ° C., and neutralizing the resulting emulsion by adding a weak alkali such as sodium bicarbonate or sodium pyrophosphate.

Also, add a small amount of whey protein (solid content 96%) to a mixture of cheddar cheese and gouda cheese, and then add sodium pyrophosphate as a molten salt, sodium citrate, and sodium bicarbonate as a neutralizing agent and water at about 85 ° C. The heat resistant cheese can also be obtained by heating and emulsifying at the temperature of.

The preparation of the heat-resistant cheese used in the present invention is not limited to the method described above, and any cheese can be used as long as the cheese can retain its original shape by the heat resistance test. These heat-resistant cheeses have a temperature of 120 ° C for 4 minutes (F value F =
3.1 (minutes)) Any material can be used in the present invention as long as it can be heat-treated or heated or heated by a method having a heating effect equivalent to or more than this to maintain the original shape.

Furthermore, the present invention, the raw material meat is salted and boiled, shredded, this raw material shredded material, heat-resistant cheese shredded material and other necessary additives are mixed and filled in a container. The present invention relates to a method for producing cheese-containing corned beef, which comprises heat sterilization under pressure.

In the present invention, such heat-resistant cheese cut into a suitable size, for example, 4 to 5 mm square die-shaped pieces, is 5 to 65% by weight, preferably 15 to 40% by weight, based on the corned beef. %, And the cheese slices in the form of dice are evenly scattered in the corned beef. In this case, if the content of cheese with respect to the corned beef is less than 5% by weight, the resulting product has a poor flavor of cheese, while if it exceeds 65% by weight, it is not preferable in terms of the balance with the corned beef structure.

Cheese-containing corned beef with heat-resistant cheese interspersed in corned beef as described above, because the cheese retains its original shape even when subjected to heat sterilization treatment under pressure in a can, etc. Unlike the cheese found in corned beef, which is melt-kneaded in corned beef, the flavor of cheese and the flavor of corned beef can be utilized as they are, and the product can be provided as a product having a different flavor from conventional products.

Further, the cheese-containing corned beef according to the present invention has good cutting properties, does not have the stickiness seen in a product obtained by melt-kneading cheese, and can maintain the original texture of corned beef with a good spoon-cutting property.

Furthermore, the cheese-containing corned beef according to the present invention has the advantage that the cheese in the corned beef can be confirmed at a glance, so that the image of the product can be enhanced in appearance.

The present invention will be specifically described below with reference to examples.

Example Preparation of heat-resistant cheese Heat-resistant cheese containing chitosan To 1500 g of gouda cheese and 500 g of cheddar cheese, 15 g of chitosan was added, 300 g of water and 15 g of lactic acid were further added, and the mixture was heated and emulsified at a temperature of 80 ° C. To the obtained emulsion, 12 g of sodium bicarbonate and 20 g of sodium pyrophosphate were added and mixed and neutralized to obtain 2362 g of heat resistant cheese. This heat-resistant cheese shredded product was subjected to the heat resistance test at 121 ° C., but 30 minutes passed (F
Even if the value F = 29.2 (minutes)), no melting or deformation occurred, the original shape was maintained, and heat resistance was obtained.

Heat resistant cheese containing whey protein To 1200 g of Cheddar cheese and 800 g of gouda cheese, 25 g of whey protein (solid content 96%) was added, 20 g of sodium pyrophosphate and 18 g of sodium citrate as molten salts, 15 g of baking soda as a neutralizing agent and water content adjustment. The resulting mixture was heated and emulsified at a temperature of 85 ° C. to obtain 2378 g of heat-resistant cheese. This heat-resistant cheese shredded product was subjected to the heat resistance test at 121 ° C., but 30 minutes passed (F value F = 29.2
Even after (minutes), no melting or deformation occurred, the original shape was maintained, and heat resistance was obtained.

Preparation of Corned Beef with Cheese After cutting beef cut into blocks and mixed salt, sugar, sodium ascorbate, etc. with a mixer and stirring, the mixture was placed in a refrigerator and left for 2 to 3 days to obtain salted meat.

Next, this salted meat was boiled so that heat could pass to the inside, cooled, and then shredded with a flaker or a chopper. The minced meat was selected and the membrane, tendons, etc. were removed.

Approximately 50 parts by weight of the boiled hot meat thus obtained, 60-70
15 parts by weight of refined beef tallow heated to a temperature of ° C and 15 parts by weight of hot water at the same temperature were added and mixed with an emulsified fat emulsified by a homomixer.

Next, 15 parts by weight of finely chopped cut pieces of the heat-resistant cheese prepared in the above or according to seasoning, salt as a spice, sugar, white pepper, sodium glutamate and the like are cut into a 4-5 mm square die. Was added to the mixed meat and mixed evenly. In this case, the addition of cheese flavor and thickening agent improves the flavor and texture.

During the above mixing, the temperature rises to about 60 ° C.
It was carried out for 10 minutes, and then weighed 100 g at a time while warm and filled in a two-piece aluminum can. After filling, the mixture was deaerated, wound with a vacuum seamer, and then heat sterilized (F value: about 8) under pressure at a temperature of 115 ° C for 50 minutes to give a cheese-containing corned beef product. After cooling the obtained product and opening it, the cheese was evenly scattered in the corned beef while maintaining its original shape, and when it was used for food, the cheese's unique flavor and the original corned beef flavor were preserved. It had a good texture that cannot be obtained with conventional corned beef with cheese.

Comparative Example A corned beef with cheese was prepared according to the same procedure as described in Example 1 except that a commercially available processed cheese was used as the cheese instead of the heat-resistant cheese.

When the product after heat sterilization was opened, the cheese had a texture similar to a spread even when melted and mixed with corned beef, and in terms of flavor, the cheese taste was felt without heating. I couldn't do it.

The effect of the present invention, the cheese-containing corned beef, as described above,
Since cheese retains its original shape in the corned beef tissue and is scattered, when it is used for food, the original flavor and texture of the cheese can be obtained without heating, and the corned beef products are also visually conventional. Since it has an organization that cannot be found in Japan, it will improve the product value.

Further, since it has a better cutting property than the known cheese-containing corned beef, it can be easily taken out from the can and is convenient for use in cooking.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References “Handbook of Meat Processing” edited by Yoshiyuki Amano et al. (Sho 55, 11, 20) Korin P. Co., Ltd. 543-544

Claims (4)

[Claims] 1. A heat-resistant cheese shredded product capable of retaining its original shape even when heated at a temperature of 120 ° C. for 4 minutes or more or by a method having a heating effect equivalent to or more than this, retains its shape. The cheese-filled corned beef that is scattered in the corned beef under the pressure and is heat-sterilized under pressure. 2. The cheese-containing corned beef according to claim 1, wherein the heat-resistant cheese is prepared by mixing chitosan with cheese under acidic conditions, heating and emulsifying the mixture, and neutralizing the mixture. 3. The cheese-containing corned beef according to claim 1, wherein the heat-resistant cheese is prepared by mixing whey protein with cheese and heating and emulsifying the cheese. 4. The raw material meat is salted and boiled and shredded, and the shredded raw material meat is heated at a temperature of 120 ° C. for 4 minutes or more or by a method having a heating effect equivalent to or higher than this. A method for producing a corned beef with cheese, which comprises mixing a heat-resistant cheese shredded product capable of retaining its original shape and other necessary additives, filling the container, and heat sterilizing under pressure.