JPH072084B2 - Water-resistant cheese and food and drink containing high water content - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a water-resistant cheese to which water resistance is imparted by incorporating a gelling stabilizer. Further, the present invention relates to a food and drink product having a high water content, which is obtained by molding such a water resistant cheese into a shredded shape, a fine granular shape and / or a die shape, and mixing or compounding the molded product.

[Conventional technology]

Conventionally, cheese has been mixed with high-moisture content foods and drinks such as desserts such as kamaboko and pudding to impart the flavor and texture of cheese. In such a case, it is common practice to melt or crush the cheese to mix and disperse it.

However, when the cheese is melted or crushed and mixed in this way, it is possible to impart a slight cheese flavor to foods and drinks ゝ The flavor is weak, and the texture of cheese cannot be obtained. was there.

For this reason, it has been demanded to mix or combine solid cheese such as shredded food or drink with high water content, but ordinary cheese is mixed or combined in the solid form such as shredded meat. However, in the product obtained, the water in the product is absorbed and transferred to the cheese during storage or distribution, which causes the cheese to lose its shape or dissolve, which causes the product to lose its commercial value or to be significantly reduced. It was.

[Problems to be Solved by the Invention]

The present invention has been made in view of the above circumstances, and is water-resistant even when it is contained in a high-moisture-containing food or drink, and a water-resistant cheese that can sufficiently impart the flavor and texture of cheese to the food or drink. The challenge is to provide. Further, it is an object of the present invention to provide a food and drink product having a high water content to which such cheese flavor and texture are imparted.

[Means for Solving the Problems]

The present inventors have conducted intensive studies to solve the above problems, it is possible to impart water resistance to cheese by blending a specific amount of gelling stabilizer to cheese, shredded, fine Granular, molded into a die shape, etc., even if mixed or combined with a high-moisture content food or drink, these solid cheeses do not lose their shape by absorbing water, and can impart a cheese-specific flavor or texture to the food or drink. Find out what you can do,
The present invention has been completed.

That is, the present invention, a water-resistant cheese that the gelling stabilizer is uniformly contained in the composition in an amount of about 10 to 20% by weight, and this cheese is shredded, finely granulated and / or die-shaped, The present invention relates to a food or drink with a high water content that is mixed or combined.

The gelation stabilizer in the present invention is a polymeric viscous substance, which has a property of changing the state of a sol to a gel state by heat, pH, presence of salts, etc., thereby stabilizing the properties of food. As the gelling stabilizer, various substances can be mentioned, and particularly preferable gelling stabilizers are gelatin, dried egg white, alginic acid and xanthan gum. These may be used alone or in combination of two or more.

As a method of blending the gelling stabilizer with cheese, natural cheese or the like is crushed with a shredder such as a chopper, and one or more of gelatin, dried egg white, alginic acid and xanthan gum are selected. Melt with warm water etc., add about 10 to 20% by weight to the raw cheese, and use an emulsifier such as Stefan at a temperature of about 90 ° C for 3 to 10%.
Mix for about 1 minute to homogenize and emulsify. During this emulsification, additives such as fragrances and colorants may be added at the same time, if necessary.

In this case, emulsification with only natural cheese and a gelling stabilizer enhances the physical properties of cheese as a product and gives a gum-like texture, so it is preferable to add about 10% of process cheese. By adding the processed cheese, the chewy texture disappears and the texture becomes closer to that of the processed cheese.

The technical reason why the amount of gelling stabilizer is about 10 to 20% by weight is that when 10% by weight or less, cheese as a product is shredded or diced into a high water content food or drink and mixed or combined. When contained and stored, the shape retention is deteriorated due to deformation and dissolution and the desired cheese textured food and drink is not obtained, and on the other hand, when it is 20% by weight or more, there is a problem that the flavor and texture are inferior. is there.

After emulsifying the raw material cheese and the gelling stabilizer, they are filled in a container and left at a temperature of about 5 ° C. for about 48 hours to give water-resistant cheese.

Among the above gelling stabilizers, gelatin is most preferable for the fluidity immediately after emulsification.

Water-resistant cheese prepared in this way, thickness 2-3 mm, length 3
By adding 0 mm shredded food and drink with high water content, such as shredded kamaboko (water content of 75 to 80%) in the same container, it becomes a food that matches the flavor of kamaboko and cheese. Since it does not absorb, it does not dissolve or lose its shape during storage or during the distribution stage, and the shape retention can be maintained.

Further, it is crushed into fine granules having a diameter of about 0.8 mm to 1.0 mm, and it is possible to impart cheese flavor and texture to these foods and drinks by adding them to liquid yogurt, foods with high water content such as lactic acid bacteria drinks. it can.

Furthermore, when the water-resistant cheese of the present invention is diced into 3 to 5 mm square, it becomes possible to mix it in the high water content food and drink of desserts such as jelly, pudding or yogurt. 70%) and the like can also be complexed as a substitute for fat in meat products.

The high-moisture content food and drink in the present invention has a moisture content of about 60% or more, ham, sausage, kamaboko, yogurt,
There are puddings, jellies, liquid yogurt and other lactic acid bacteria drinks.

Further, the term "composite" in the present invention means that the food pieces are adhered to each other, overlapped with each other, or laminated with each other to be integrated.

Next, the present invention will be specifically described with reference to examples.

Example 1 40 kg of natural cheese was crushed with a chopper. On the other hand, 6.4 kg of gelatin as a gelling stabilizer (16
(% By weight) was dissolved in warm water at 70 ° C. and left for 5 minutes to swell. The above crushed natural cheese and gelatin, 4 kg of crushed processed cheese, 1320 g of molten salt and cheese flavor were put in a Stefan and heated to 90 ° C. and mixed and emulsified at 1800 rpm for about 4 minutes. The emulsified cheese was filled in a container and left at 5 ° C. for 48 hours to obtain a water resistant cheese.

Example 2 A water-resistant cheese was produced using dried egg white, alginic acid or xanthan gum in the same manner as in Example 1 except that gelatin as a gelling stabilizer was replaced with dried egg white, alginic acid or xanthan gum.

[Comparative example]

Without using the gelling stabilizer, under exactly the same conditions as in Example 1,
Cheese without a gelling stabilizer was produced. In addition, cheese was produced under exactly the same conditions as in Example 1 except that gelatin, dried egg white, alginic acid, and xanthan gum were each added as a gelling stabilizer in an amount of 5% by weight relative to the raw cheese.

With respect to the cheeses obtained in Examples 1 and 2 and Comparative Example, the water absorption rate and shape retention property with time were measured. The results are shown in Tables 1 and 2.

The measurement method, with respect to the water absorption rate over time, the cheese obtained by Examples and Comparative Examples is a cube with a side of 2 cm, soaked in water at about 20 ° C., based on the water the cheese originally has, Increased water absorption rate of 10, 20 and 30
The time to reach% was measured.

Regarding shape retention, cheese with a moisture absorption rate of 10, 20 and 30% after being immersed in water to absorb moisture has a thickness of 0.2
A cylinder having a diameter of 10 mm and a diameter of 10 mm was pressed with a force of 50 g, and the recessed length was measured.

As a result, it can be seen from Table 1 that the cheeses obtained in Example 1 and Example 2 have a much slower water absorption than the cheeses obtained in Comparative Example. It is clear that the shape retainability is maintained even if water is absorbed. And, it is found that gelatin has the best effect among these gelling stabilizers.

Example 3 The water-resistant cheese obtained in Example 1 was prepared to have a thickness of 2 to 3 mm and a length of 3
It was molded into a 0 mm shred. Also, the water content is about 80%
Boiled fish paste was molded into a similar shred shape. 40 g of water-resistant cheese molded in a shred shape and 200 g of kamaboko molded in a shred shape were mixed and filled in a plastic container.

The obtained product utilized the flavor and texture of cheese and became a food in which the flavor and texture of kamaboko and cheese were combined with the flavor and texture of kamaboko. Further, even if this was stored in the refrigerator for 2 weeks, the cheese did not absorb water from the kamaboko, and the shape retention of the cheese could be maintained.

Example 4 The water-resistant cheese obtained in Example 1 was molded into a 3 mm square die, and 200 g thereof was added to and mixed with 1000 g of the pudding raw material immediately before the final cooling step in the production of pudding.
Was filled in a cup and cooled to obtain a pudding with cheese.

The pudding thus obtained has a cheese flavor and texture that are very similar to those of the pudding, and the cheese does not absorb water from the pudding even if it is stored in the refrigerator for 1 week, thus maintaining the shape retention of the cheese. I was able to maintain.

〔The invention's effect〕

Since the water-resistant cheese of the present invention has a slow water absorption and an excellent shape-retaining property, it can be mixed with or mixed with various high-moisture content foods and drinks in the form of shreds, fine granules, dice or the like. Further, unlike cheese which has been crushed or melted and mixed as in the past, the cheese has a good flavor and texture when mixed or combined, and has a very wide range of uses. In addition, the high water content food and drink obtained by mixing or complexing the water resistant cheese does not absorb water at the stage of distribution or storage, and can maintain the shape retention.

Claims (4)

[Claims] 1. A water-resistant cheese containing 10 to 20% by weight of a gelling stabilizer uniformly in the composition. 2. The water resistant cheese according to claim 1, wherein the gelling stabilizer is one or more selected from the group consisting of gelatin, dried egg white, alginic acid and xanthan gum. 3. The water resistant cheese according to claim 1, wherein the cheese is natural cheese mixed with process cheese. 4. A high water content food or drink, wherein the water-resistant cheese according to any one of claims (1) to (3) is formed into a shred shape, a fine granule shape and / or a die shape, and mixed or compounded.