JPH0750992A - Production of cheese cake - Google Patents

Abstract

PURPOSE:To efficiently obtain a cheese cake having a suppressed butyric acid smell of cheese and enhanced flavor, by uniformly blending a cheese with methionine, etc., heating and roasting. CONSTITUTION:A cheese such as Cheddar cheese is uniformly mixed with (A) methionine (the amount added is preferably 0.005-0.03wt.% based on a cheese cake), (B) alanine and/or glycine and (C) one or more selected from glucose, xylose, fructose and sucrose to give a mixture, which is heated and roasted by a method for frying with an oil or treating with hot air to give the objective 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 cheese-based confectionery (hereinafter referred to as cheese confectionery), and more specifically to the production of cheese confectionery in which the butyric acid odor of cheese is suppressed and the original flavor of cheese is enhanced. Concerning the law.

[0002]

2. Description of the Related Art Cheese confectioneries include cheese formed into dice, cheese mixed with various spices, and thin slices of cheese which are heated and baked with microwaves or infrared rays (JP-A-56-26155). , JP-A-5
5-159757, Japanese Examinations 2-34582, Examinations 3-
78086, JP-A-4-320644, JP-B-57-3
7300) is known.

[0003]

[Problems to be Solved by the Invention] Cheese is characterized by its unique flavor, but there is a butyric acid odor in the flavor, and there are many people who dislike cheese due to this butyric acid odor. It has been a long-standing challenge to control only the taste and leave or enhance the original flavor of cheese. For the confectionery made from cheese as it is or by physical means such as applying pressure, crushing or drying, it was not sufficient to try masking the butyric acid odor with spices and flavors.

Therefore, thinly sliced cheese is heated in a microwave or fried in oil. However, when the cheese was heated in the microwave or fried in oil, the butyric acid odor was somewhat weakened, but the original flavor of the cheese was also reduced, and a peculiar offensive odor such as a rubbery odor was produced, which was not a desirable flavor. An object of the present invention is to provide a method for producing cheese confectionery in which the butyric acid odor of cheese is suppressed and the original flavor of cheese is enhanced.

[0005]

In order to solve the above-mentioned problems, the present inventor mixed cheese with various food materials and food materials, and heated and baked them to examine the flavor. As a result, by discovering that a butyric acid odor is suppressed and the original flavor of cheese is enhanced, a cheese confectionery product can be obtained by heating and baking the following mixture of A, B, and C that has become uniform, leading to the present invention. It was A. Methionine B. Alanine and or glycine C.I. Glucose, xylose, fructose, one or more selected from sucrose Here, cheese may be natural cheese such as Cheddar cheese, Gouda cheese, Edam cheese and various process cheeses, and the above-mentioned cheese combed with A, Mix B and C to homogenize. The order of mixing cheese, A, B, and C does not matter.

If necessary, the homogenized mixture may be skimmed milk powder, whole milk powder, whey, protein hydrolyzate, various seasonings,
Organic acids, spices, oils, pastes, sugars, flavors and the like can be added. This mixture may be formed into a suitable shape and size and heated and baked. The addition amount of A is preferably 0.005 to 0.03% with respect to cheese confectionery. If it is less than 0.005%, the butyric acid odor cannot be sufficiently suppressed, and if it exceeds 0.03%, an offensive odor derived from methionine is generated, which is not preferable. B, C
The addition amount of is not particularly limited, but B is preferably 1 to 5% with respect to the cheese confection, and C is particularly preferably 0.5 to 10%. As a heating and firing method, a method of frying with oil at 150 to 190 ° C. for 10 to 60 seconds and a method of treating with hot air at 200 to 250 ° C. for 10 to 30 minutes are preferable. Further, the water content may be reduced by performing a drying process before heating and firing.

[0007]

EXAMPLES Next, the present invention will be further explained by showing experimental examples and examples. Example 1 100 parts of Edam cheese (weight basis, the same applies below) was dissolved in a water bath, 4 parts of sodium glutamate, 1 part of xylose, 5 parts of glucose and 0.02 part of methionine were added and thoroughly mixed to obtain a long diameter of 4 cm, Minor axis 2.5 cm, thickness 2
It was molded into an oval shape of mm and fried in oil at 180 ° C. for 40 seconds to obtain a cheese candy. As for the flavor, no butyric acid odor was felt at all, and the original flavor of cheese was deepened.

Experimental Example 1 A cheese confectionery product was obtained in the same manner as in Example 1, except that methionine was not added. The flavor of the obtained cheese confectionery had a butyric acid odor, and compared to the cheese confectionery of Example 1, neither the richness nor depth of the original flavor of cheese was felt.

Example 2 50 parts of cheddar cheese, 40 parts of water, 2 parts of carrageenan,
Add 1 part sodium citrate, 1 part sodium hexametaphosphate, 3 parts sodium glutamate, 1 part lactic acid,
Mix well with heating on a water bath. 15 parts of skim milk powder, 15 parts of dried whey, 3 parts of salt, 2 parts of powdered yeast extract, 1 part of protein hydrolyzate, 1 part of xylose, 0.02 parts of methionine were added to the powder, and vegetable oil 10 was added. And 2 parts of spice (anis dry powder) were added and mixed well to form a uniform mixture. This mixture has a major axis of 4
cm, short diameter 2.5 cm, thickness 2 mm, elliptical shape,
A cheese candy was obtained by treating with hot air at 230 ° C. for 10 minutes. As for the flavor, no butyric acid odor was felt at all, and the original flavor of cheese was deepened.

Example 3 50 parts of cheddar cheese, 40 parts of water, and xanthan gum 2
Parts, 1 part of sodium citrate, 1 part of sodium hexametaphosphate, 3 parts of sodium glutamate, and 1 part of lactic acid were added and thoroughly mixed while heating on a water bath. Add 15 parts of skim milk powder, 15 parts of dry whey, 3 parts of salt, 3 parts of protein hydrolyzate, 2 parts of xylose and 0.03 part of methionine to the powder, and further add 10 parts of vegetable oil to the mixture. Mix to make a homogenous mixture. Subsequently, 20 parts of rice flour was added and mixed to uniformly disperse. This mixture has a major axis of 4c
m, minor axis 2.5 cm, thickness 2 mm to form an elliptical shape, 1
It was fried in oil at 80 ° C. for 40 seconds to obtain a cheese candy. As for the flavor, the butyric acid odor was not felt at all, and the hail-like flavor was added, which combined with the deep flavor of the cheese, making it a delicious confection.

Example 4 To 350 parts of gouda cheese was added 180 parts of white wine, 20 parts of glucose, 10 parts of protein hydrolyzate, 4 parts of sodium glutamate, 1 part of xylose, 2 parts of alanine and 0.1 part of methionine. Dissolve in a water bath and mix well,
Furthermore, 200 parts of potato starch were added and mixed uniformly, and then cooled, molded into an elliptical shape having a major axis of 4 cm, a minor axis of 2.5 cm and a thickness of 2 mm, and treated with hot air at 230 ° C. for 10 minutes to obtain a cheese confectionery. . As for the flavor, the butyric acid odor was not felt at all, and the original flavor of the cheese was deepened, making it a cheese confection just like a cheese fondue.

[0012]

EFFECTS OF THE INVENTION Cheese is a well-balanced and nutritious food, and is applied to various foods. However, many people do not eat cheese because of its unique flavor, especially butyric acid odor. Therefore, it has been desired to introduce a food that suppresses the butyric acid odor of cheese and enhances the original flavor of cheese.
Conventionally, thinly slicing cheese and heating it in a microwave or frying in oil has been performed, but it is difficult to suppress only the butyric acid odor, and the original flavor of cheese is lost, making it preferable as a food. It was not obtained. According to the method of the present invention, the butyric acid odor of cheese can be suppressed, and the original flavor of cheese can be enhanced, so that cheese can be eaten by people who could not eat it due to its odor. became.

Claims (3)

[Claims] 1. A method for producing a cheese confectionery, which comprises heating and baking a mixture of cheese and the following A, B, and C, which is homogenized. A. Methionine B. Alanine and or glycine C.I. One or more selected from glucose, xylose, fructose and sucrose. 2. The method for producing a cheese confectionery according to claim 1, wherein the amount of methionine added is 0.005 to 0.03% (weight basis) with respect to the cheese confectionery. 3. The method for producing cheese confectionery according to claim 1, wherein the method of heating and baking is a method of frying in oil and / or a method of treating with hot air.