JPH0723690A - Cake mix - Google Patents

Abstract

PURPOSE:To obtain powdery cheese for cheese cake mix sufficiently retaining characteristics of cheese of its own by blending vegetable cheese and/or cream cheese with molasses and/or a hydrophilic emulsifying agent, freezing and drying in vacuum, then grinding. CONSTITUTION:(A) Vegetable cheese and/or cream cheese is uniformly mixed with (B) molasses and/or a hydrophilic emulsifying agent. Then, mixture is rapidly frozen approximately to -40 deg.C, decompressed until the degree of pressure reduction reaches 0.04Torr and dried to <=5% water content. The dried material is ground by a grinder to give a pulverized material passing through 500mum size. The ground material is added to a cheese cake mix to give a real cheese cake.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered cheese by freeze-drying treatment, and a cake mix containing the powdered cheese. More specifically, the present invention sufficiently retains the original aroma of cheese. The present invention relates to a method for producing a high-quality powdered cheese that retains a smooth texture, and a high-quality cheesecake mix that sufficiently retains the original peculiar characteristics of cheese using the powdered cheese as a raw material.

[0002]

2. Description of the Related Art In recent years, the demand for cheese has increased dramatically, and the methods for using it have become more and more diverse. In such a situation, the demand for powdered cheese can be used in various forms due to its nature, so that its applications are expanded, and various products have been developed and marketed so far. Has reached.

By the way, such powdered cheese was originally made by grated cheese, and its raw material is usually one of many types of cheese.
It was limited to parmesan cheese, Romano cheese, etc., which are said to be super-hard cheese, and hard Edam, which is hard among Edam cheeses. Therefore, in the case of soft cheese among the cheese, it cannot be grated down,
Even if it can be grated to some extent, it will not be a good product with a large particle size, so at the beginning, powdered cheese made from soft cheese was obtained only with a very limited type of cheese. .

On the other hand, the hard cheese, which is generally used as a material for obtaining powdered cheese, requires a long time for its production. For example, in the case of parmesan cheese, it takes 1 to 3 years,
In the case of ordinary hard cheese, it takes 3 to 6 months, and the cost is high. Therefore, it is not possible to obtain powdered cheese at low cost, and further, the work is troublesome to grate this hard cheese, There were various problems such as requiring a considerable amount of time.

Under such circumstances, as new drying techniques for foods were developed, various new cheese production techniques were developed to replace the conventional grazing system.
Hard cheese, soft cheese, regardless of the variety of powdered cheese products to replace conventional powdered cheese will be developed,
A wide variety of methods for producing such powdered cheese products have been reported so far. To give a typical example, first, as a method of obtaining powdered cheese from soft cheese, for example, frozen soft cheese, transferred to a non-freezing temperature system, cheese in the frozen state in the system A method of obtaining powdered cheese from soft cheese, which is characterized in that grated cheese is thawed and instantly thawed, and the thawed cheese powder is dried at a low temperature (JP-A-51-115955).

[0006] In addition, many methods relating to a method in which cheese is once dissolved and then dried and powdered have been reported in the past. For example, as a method of dissolving by adding an alkali, water is added to raw cheese. Is added, and a small amount of the molten salt and the neutralizing agent is added or not added thereto, and the mixture is treated with a cutter or a roll mill to emulsify it, followed by vacuum drying. Kai 54
No. -76862), ammonia water is added to cheese to dissolve it, and a method for producing powdered cheese in which this cheese solution is dried and pulverized (JP-A-63-24848) is proposed.

Further, as a substance to be dissolved by adding water,
To one of a combination of one or more kinds of raw material natural cheese, water is added, and the raw material natural cheese and water are mixed in a uniform state throughout, but mixed to such an extent that an emulsified state is not reached yet, A method for producing a dry natural cheese by freeze-drying (Japanese Patent Laid-Open No. 61-135542),
A method for producing dry cheeses, characterized in that a water-containing raw material containing heat-melted emulsified cheese as a main raw material is stirred at a temperature lower than the melting temperature and dried in a shaped state (Japanese Patent Laid-Open No. 63-
No. 160548 gazette), and a method for producing dried cheese in which raw material cheese is hydrolyzed, stirred, and dried in a shaped state, wherein the agitated product contains a thermosetting substance. The method (Japanese Patent Laid-Open No. 63-294742) has been proposed.

In addition, as a characteristic of the drying method, the crushing method, etc., for example, after the dyed and dehydrated cheese is housed in a hermetically sealed container which can be decompressed and hermetically sealed, the interior of the container is decompressed to a constant decompression. Method for drying cheese characterized in that high-frequency dielectric heating is applied to the cheese under the method (JP-A-58-1)
No. 46236), dry ice is mixed with granular cheese or cheese pieces, which are raw materials, and cooled, and only the surface thereof is frozen, and then the cheese is crushed into a fine powder. Method for producing powder product (JP-A-61-161)
No. 135543), and one or more raw cheeses are crushed, mixed, heated and melted, cooled, and coarsely sized to contain 75% or more of particles having a diameter of 1.0 mmφ or more. A method of producing a process-type powdered cheese which prevents blocking (Japanese Patent Application Laid-Open No. 3-232)
456), and the like have been proposed.

As described above, many methods for producing powdered cheese products have heretofore been reported, and the contents thereof are various, but most of them have fairly special contents and can be obtained. Most of the products lose the original texture and unique flavor of cheese, and even if it is actually used as a food material, it is almost impossible to fully exhibit these original characteristics of cheese. It was difficult.

For these reasons, the techniques that occupy the mainstream of powdered cheese today are basically summarized by the spray-drying method and the freeze-vacuum-drying method followed by crushing. Has reached. However, even when these methods are used, the following problems cannot be avoided. That is, when the cheese is pulverized by the method of spray drying, although the pulverization is easy, there is a problem that the aroma peculiar to the cheese is scattered and the texture and flavor are deteriorated. Also,
After freeze-vacuum drying, a method of crushing, for example, a method of freezing and crushing, when the cheese is pulverized, when melted and reconstituted, the problem that the smoothness peculiar to cheese is definitely lacked occurs, and this is solved. It was said to be difficult to do.

From the above, after the above-mentioned spray drying method and freeze-vacuum drying of
When a cheesecake mix is prepared by blending the powdered cheese obtained by the pulverizing method into the raw material, it is completely impossible to produce a high-quality cheesecake comparable to an authentic handmade product. It was possible. That is, when a cheesecake is prepared by a conventional method using a cheesecake mix containing the powdered cheese, excellent characteristics peculiar to cheese are completely lost, and the cheese has a scent unique to cheese and has a smooth food. It was not possible to obtain a cheesecake with a feeling.

[0012] From the above, it has been conventional to produce a full-scale cheesecake using a conventional powdered cheesecake mix product for household or business use.
It has been considered almost impossible and there has been a strong demand in the industry to develop new processes for producing high quality cheesecake mixes.

[0013]

Under these circumstances, the present inventors have basically solved various problems of the conventional powdered cheese product and cheesecake mix product as described above, and the original cheese Fully retains the unique scent of
As a result of intensive research aimed at developing a high-level quality cheesecake mix capable of producing a high-quality cheesecake having a smooth texture, vegetable cheese and / or cream cheese was obtained. It has been found that the intended purpose can be achieved by using the mixture as a raw material and mixing this with a saccharide and / or a hydrophilic emulsifier, and completed the present invention.

That is, the present invention relates to vegetable cheese and / or
Alternatively, it is an object of the present invention to provide a method for producing a high-quality powdered cheese in which the characteristics peculiar to cheese obtained by blending cream cheese in a raw material are sufficiently retained.

Another object of the present invention is to provide a method for producing a high quality powdered cheese which can surely solve the problems found in the conventional methods for producing a powdered cheese by utilizing the freeze pulverization method. It is what

Another object of the present invention is to provide a high quality cheesecake mix containing the above-mentioned powdered cheese.

Further, the present invention is to easily prepare a high-quality cheesecake having a smooth texture while sufficiently retaining the original aroma of cheese, which was conventionally difficult to produce. The purpose is to provide a high-quality cheesecake mix capable of

[0018]

The constitution of the present invention for attaining such an object comprises the following technical means (1) and (2). (1) A method for producing a powdered cheese, which comprises mixing a vegetable cheese and / or a cream cheese with a saccharide and / or a hydrophilic emulsifier, followed by freeze-vacuum drying treatment and then pulverization treatment.

(2) A cheesecake mix containing the powdered cheese obtained in (1) above.

Next, the present invention will be described in more detail. Among the cheese raw materials used in the present invention, as the cream cheese, a normal cream cheese obtained from milk or the like as a raw material can be used, and as the vegetable cheese, a vegetable oil is added to the skim milk powder. A vegetable cream cheese obtained by fermenting an emulsified product, and
A similar vegetable cheese product or a product having the same effect as these can be appropriately used.

Next, as sugars to be mixed with the cheese raw material, powdered sugar, granulated sugar, white sugar, powdered starch syrup and the like are preferable. The amount of these sugars to be used is preferably 20 to 40 parts by weight with respect to 100 parts by weight of the cheese raw material. If the amount is less than 20 parts by weight, the resulting cheese cake lacks smoothness and melts poorly in the mouth. On the other hand, if the amount is more than 40 parts by weight, the sweetness is strong and the overall flavor balance is lost, which is not preferable.

As the hydrophilic emulsifier to be mixed with the cheese raw material, sucrose fatty acid ester (HLB 11 or more), hydrophilic enhanced lecithin (enzymatically decomposed lecithin), polyglycerin fatty acid ester and the like are preferable. The amount of these hydrophilic emulsifiers used is 1
0.2 to 1.0 parts by weight is preferable with respect to 00 parts by weight,
If the amount is less than 0.2 parts by weight, the resulting cheesecake lacks smoothness and is rough. Also, 1.0
If the amount is more than the amount by weight, the overall flavor balance is lost, which is not preferable.

In the present invention, the cheese raw material and the sugar and / or the hydrophilic emulsifier are mixed and then freeze-vacuum dried. The treatment method is, for example, vegetable cheese /
Cream cheese is kneaded, sugar and / or a hydrophilic emulsifier is uniformly mixed with this, and this is spread on a tray and rapidly frozen (-40 ° C), and then depressurized until a depressurization degree of 0.04 Torr is reached, and then water content is reduced. Of about 5% or less is performed for about 6 hours. The present invention, by performing such a freeze-vacuum drying process, it is possible to dry in a form effectively retained without losing the unique characteristics of the cheese material, in other drying methods You cannot get the same effect as.

Next, a pulverization treatment is performed. The treatment method is, for example, such that the dried product obtained by freeze-drying treatment is pulverized by a pulverizer while flowing liquid nitrogen so that the pulverized product has a size of 500 μm. It is carried out by pulverizing at -70 to -100 ° C.

Thus, in the present invention, vegetable cheese and / or cream cheese is used as the cheese raw material, and after mixing these with sugar and / or hydrophilic emulsifier, freeze-drying treatment is carried out by the above-mentioned method. By adopting a configuration consisting of the treatment, and then the freeze-grinding treatment, the problems found in the conventional powdered cheese products could be solved for the first time. The effect of the period cannot be expected.
As for the powdered cheese and the cheesecake mix, the combination of such constitutions has not been reported so far, and it is possible to obtain a product which sufficiently retains the peculiar characteristic of cheese by such constitution. This is a new finding and new finding found by the present inventors.

Next, the cheesecake mix of the present invention is
It is prepared by using the powdered cheese thus produced as a raw material and blending it with a cake mix raw material by a conventional method. The cheesecake mix of the present invention is characterized in that the powdered cheese is blended, and other configurations are the same as the conventional method and are not particularly limited, and in the present invention, In addition to these raw materials, ordinary cake mix raw materials can be appropriately blended. Examples of the raw material of the cake mix include wheat flour, starch, sugar, powdered milk, powdered fats and oils, acidulants, flavors, thickeners, emulsifiers and powdered cheese.
The material is not limited to these, and other raw materials may be added as necessary.

[0027]

EXAMPLES Next, the present invention will be specifically described based on Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 A sugar and a hydrophilic emulsifier were used in making powdered cheese.
Example of use Cream cheese 150 parts by weight, vegetable cream cheese 3
After mixing 00 parts by weight, 124 parts by weight of powdered sugar and 1.5 parts by weight of sucrose fatty acid ester (HLB16), lyophilization,
It was freeze-pulverized to obtain powdered cheese. This powdered cheese 9
8 parts by weight, 4 parts by weight of corn starch, 7 parts by weight of whole milk powder, 7 parts by weight of powdered fats and oils, 0.5 parts by weight of citric acid, 0.5 parts by weight of powdered perfume, 0.4 parts by weight of carrageenan, pregelatinized starch 2 0.5 parts by weight and powder lecithin 0.5 parts by weight were mixed to obtain a cheesecake mix.

Example 2 An example using sugars in making powdered cheese Example 1 except that 98 parts by weight of powdered cheese made without using 1.5 parts by weight of sucrose fatty acid ester (HLB16) were used. Similarly, a cheesecake mix was obtained.

Example 3 Example of using hydrophilic emulsifier in making powdered cheese 150 parts by weight cream cheese, vegetable cream cheese 3
00 parts by weight, sucrose fatty acid ester (HLB16) 1.
After mixing 5 parts by weight, freeze-drying and freeze-grinding were performed to obtain powdered cheese. To 77 parts by weight of this powdered cheese, 21 parts by weight of granulated sugar, 4 parts by weight of corn starch, 7 parts by weight of whole milk powder, 7 parts by weight of powdered fat and oil, 0.5 part by weight of citric acid,
0.5 parts by weight of powdered fragrance, 0.4 parts by weight of carrageenan, α
2.5 parts by weight of modified starch and 0.5 parts by weight of lecithin powder were mixed to obtain a cheesecake mix.

Comparative Example 1 Example of Powder Cheese Made by Spray Drying Sodium casein, dextrin, and molten cheese salt were mixed with cream cheese and spray-dried to obtain dried cheese having 71% solid content of cream cheese. To 108 parts by weight of this powdered cheese, 21 parts by weight of granulated sugar, 4 parts by weight of corn starch, 7 parts by weight of whole milk powder, 7 parts by weight of powdered oil and fat, 0.5 part by weight of citric acid, 0.5 part by weight of powdered flavor, 0 carrageenan 0.4 parts by weight, pregelatinized starch 2.5 parts by weight, and powdered lecithin 0.5 parts by weight were mixed to obtain a cheesecake mix.

Comparative Example 2 When powdered cheese was made by freeze-drying, sugar / parent
Example in which no aqueous emulsifier was used A cheesecake mix was obtained in the same manner as in Example 3 except that the sucrose fatty acid ester (HLB16) was not used.

Experimental Example Using the cheesecake mixes obtained in Examples 1 to 3 and Comparative Examples 1 and 2, cheesecakes were prepared by the following method. (Production method) 120.4 parts by weight of each cheesecake mix product obtained in the above Examples and Comparative Examples, 53 parts by weight of eggs, 120 water
1 part by weight is mixed and put in a baking container with a tart stand.
After baking at 70 ° C for 30 minutes, a cheesecake was prepared by cooling in a refrigerator.

Sensory Evaluation Test As described above, a sensory evaluation test was conducted on each cheesecake product prepared using the cheesecake mixes obtained in Examples 1 to 3 and Comparative Examples 1 and 2, and the quality of each product was evaluated. A comprehensive evaluation test was conducted. The sensory evaluation is a 5-point evaluation method by 20 panelists, that is, a 5-point perfect score (5
The evaluation results (average) of 20 panelists were calculated by a score evaluation method based on ... Very good, 4 ... Good, 3 ... Normal, 2 ... Poor, 1 ... Very bad. Table 1 shows the results of the sensory evaluation of each product carried out by such a method.

[0034]

[Table 1]

As is clear from Table 1, the products of Examples 1 to 3 of the present invention are clearly different from the products of Comparative Examples 1 and 2 shown as the conventional products in the texture unique to cheese.
It retains the taste and aroma, has a high overall evaluation, and was confirmed to have a high level of quality not seen in conventional products.

[0036]

The present invention is characterized in that vegetable cheese and / or cream cheese is mixed with sugars and / or hydrophilic emulsifiers, then freeze-vacuum dried and then freeze-pulverized. Manufacturing method of powdered cheese, and relates to a cheesecake mix containing powdered cheese obtained by the method, according to the present invention, the original unique texture, taste, aroma of cheese not found in conventional products. Along with being able to produce a high-quality powdered cheese that is sufficiently retained, by using such powdered cheese as a raw material for cheesecake, it is possible to sufficiently retain the peculiar aroma inherent in cheese and to have a smooth texture. Quality cheesecake can be obtained.

Claims (2)

[Claims] 1. A method for producing a powdered cheese, which comprises mixing vegetable cheese and / or cream cheese with sugar and / or a hydrophilic emulsifier, subjecting the mixture to freeze-vacuum drying, and then pulverizing. 2. A cheesecake mix containing the powdered cheese obtained according to claim 1.