JPH09215470A - Production of cheesy food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cheesy food, capable of forming a scorch pattern by heating in a microwave oven in a short time, excellent in aroma, flavor and taste and useful for gratins, etc., by blending a cheese with a melting salt and an amino acid, heating the resultant blend, producing a melt and mixing the resultant melt with a reducing sugar, etc. SOLUTION: A cheese is blended with a melting salt such as a polyphosphate in an amount of preferably 1-3wt.% (based on the cheese) and an amino acid such as L-lysine in an amount of preferably 1-5wt.% (based on the cheese). The resultant blend is then heated at 70-85 deg.C or the cheese is blended with the melting salt and heated to produce a cheese melt, which is further mixed with a reducing sugar such as pentoses in an amount of preferably 1-10wt.% based on the cheese or the reducing sugar and the amino acid to afford a cheesy food. Cooling is preferably carried out at 2-10 deg.C/min cooling rate until the central temperature of the cheese melt attains at least 55-65 deg.C.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a cheese-like food containing reducing sugar and amino acid. More specifically, the present invention relates to a method for producing a cheese-like food product that exhibits a desirable charred color due to an aminocarbonyl reaction during heating in a microwave oven.

[0002]

2. Description of the Related Art The use of microwave ovens at home has become very popular recently. Cooking in a microwave saves a significant amount of heating time compared to cooking in a traditional convection oven, but foods such as pizzas, hamburgers, croquettes and gratins have a browning effect that can be obtained when cooked in the oven. There is also the problem that you cannot get it. In particular, oven-baked foods have a significant significance in terms of their unique baked flavors and the appearance of delicious food.

[0003] In order to solve this problem, various devices have been devised. JP-A-4-229155 discloses that an aqueous solution containing a reducing sugar and milk protein is spray-dried once to form a dry powder, and then this powder is dissolved in water, applied to the surface of a pie crust, and heated in a microwave oven. A method of causing a browning reaction is disclosed. in this way,
There is a problem in that the processing steps such as the decomposition of lactose by an enzyme for preparing the reducing sugar and the once drying into powder are complicated. Further, in the case where the object of the present invention is a cooked food such as gratin, when the microwave oven is heated, the peripheral portion of the container is heated faster, and the peripheral portion is excessively charred and black as compared with the central portion, and sauces The mixture of charcoal and sauce due to the boiling of the product makes the appearance very cloudy and looks very bad, which is not suitable.

Further, in JP-A-5-304920, dairy products such as cheese and sugars and amino acids are attached to the upper surface of cooked gratins so that the surface is browned during microwave heating. That method is disclosed. This method requires time and effort to mix dairy products and powders, and it is difficult to uniformly disperse the three types of dairy products, sugars and amino acids. And browning takes time. Therefore, there is a problem in that the food itself tends to be overheated if heated until a desirable browning is obtained.
In addition, as for the addition in the form of a solution, if it is filled in a container such as gratin, the solution easily flows to the periphery, and the peripheral part of the container is heated faster when cooked in a microwave oven, so compared to the central part. The surrounding area becomes excessively scorched and becomes black, and the sauce is boiled to mix the charcoal and the sauce.
There is a problem in that the appearance looks cloudy and looks very bad.

As a solution to the above problem, the applicant has reduced the number of steps as compared with the conventional manufacturing method, and used an amino acid as a product which can be obtained by heating in a microwave oven in a portion where a desirable browning, savory taste and aroma are required. A reducing sugar, a gelling agent, salts, and water were mixed, heated and dissolved, and a topping composition obtained by cooling was developed, and an application was filed as Japanese Patent Application No. 7-121016. However, the topping composition obtained by this has a problem that it is necessary to mix the grated cheese and the gel, which is simpler than the conventional technique but is still time-consuming. On the other hand, JP-A-7-50992
In JP-A-7-107905, a method for producing cheese confectionery in which the butyric acid odor of cheese is suppressed and the flavor of cheese is enhanced by mixing amino acids and sugars into cheese, homogenizing and heating the mixture, and cheese The method for improving the flavor is disclosed. All of them are intended to improve or enhance the flavor of cheese and require the addition of methionine.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a cheese-like food product which is browned by heating in a microwave oven for a short period of time and has a desirable flavor.

Other objects of the present invention will be apparent from the following description.

[0008]

The above-mentioned object is achieved by the following method for producing a cheese-like food.

[0009] Cheese is blended with a molten salt and an amino acid or heated, or cheese is blended with a molten salt and heated to produce a cheese melt, and this cheese melt is reduced sugar or a reducing sugar and an amino acid. A method for producing a cheese-like food, which comprises mixing

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The cheese used in the present invention includes natural cheese and processed cheese. As used herein, the terms natural cheese and processed cheese have their ordinary meaning in the art (see, for example, “Ministerial Ordinance-Definition of Cheese” and “Fair Covenant on Labeling of Cheese”). Desirably, these cheeses have a melting temperature of 60-80C. If cheese having a melting temperature of 60 ° C. or lower is used, the cheese-like food will be dissolved before browning when heated in a microwave oven. Further, heat-resistant cheese such as heat-resistant cheese having a melting temperature exceeding 80 ° C. is not preferable because it remains in its initial shape after microwave cooking and is excessively burnt. Specifically, natural cheese or processed cheese such as parmesan, gouda, mozzarella, edam, cheddar, and blue are preferably used.
These cheeses may contain additives in an amount that does not cause the cheese content to fall below 51% by weight.

In the present invention, the term cheese-like food product includes all those having its ordinary meaning in the art. (For example, cheese food defined in "Ministerial Ordinance-Definition of Cheese" and "Fairy Regulations Regarding Labeling of Cheese", cheese, or foods containing cheese as a main ingredient, and having a cheese-like flavor. Include.)
In the present invention, the amount of molten salt, amino acid and reducing sugar present in the cheese melt is 1 to cheese, respectively.
It is preferably 3% by weight, 1-5% by weight and 1-10% by weight.

Examples of the molten salt having a function of sequestering divalent calcium for stabilizing the cheese gel include sodium chloride, sodium bicarbonate, sodium citrate, and monophosphate (trisodium phosphate, disodium phosphate). , Diphosphates, polyphosphates or any mixture thereof. The molten salt is preferably 0.3 to 2% by weight, especially 0.5 to 2% by weight of polyphosphate with respect to cheese.
1.5% by weight, diphosphate preferably 0.2-1% by weight, especially 0.3-0.5% by weight, trisodium phosphate or disodium phosphate preferably 0.1-2% by weight ,
In particular, 1 to 3 of cheese as a molten salt mixture blended so as to be in the range of 0.5 to 1% by weight, preferably sodium bicarbonate in the range of 0.5 to 2% by weight, particularly 0.5 to 1.5% by weight.
It is preferably added by weight%.

The main components of the molten salt mixture are polyphosphate and diphosphate, both of which are 1.5 to
3 wt% is preferable, and 1.8 to 2.0 wt% is particularly preferable. If it is less than 1.5% by weight, the emulsification of cheese will be insufficient and oil off will occur. Since the shape retention becomes better as the proportion of diphosphate increases, the amount of diphosphate is preferably 0.2 to 1.0% by weight of cheese, more preferably 0.
2 to 0.8% by weight, particularly 0.3 to 0.6% by weight is preferable.

Sodium bicarbonate or monophosphate is used for the purpose of adjusting the pH of the cheese melt to preferably 5.0 to 7.0.

The amino acid used in the present invention has a strong reactivity with reducing sugars such as L-lysine, glycine, β-alanine, histidine, threonine, sodium glutamate, serine and valine, and has a preferable odor by an aminocarbonyl reaction. Those which generate are preferred.
You may use these individually or in mixture. In addition, depending on the type of amino acid, the scent that is generated is characteristic
It is preferable to properly use it depending on the food used.

For example, lysine produces a corn syrup-like aroma, serine produces a bread-like aroma, and sodium glutamate produces a chicken soup-like aroma. In addition, although it depends on the type of cooked food, amino acids having as little sweetness as possible are preferable because sugars are also used.

The reducing sugars used in the present invention include pentoses such as D-xylose, L-arabinose and D-ribose, and D-glucose, D-fructose,
Hexoses such as D-mannose and D-galactose can be exemplified. In particular, it is preferable to use pentoses.

The amount of reducing sugar added cannot be generally stated because the degree of browning varies depending on the type of amino acid added and the amount added, but it is preferably 1 to 5% by weight relative to the cheese content. When the amount is more than this, the sweetness becomes strong, and the browning becomes too fast, and the balance with the rise in the product temperature of the contents collapses. On the other hand, if it is less than the above range, the browning becomes slower and the degree of coloring becomes less, which is not preferable. To give an example of the amounts of amino acids and reducing sugars added, L-lysine 1-5
D-xylose 2 to 2% by weight, especially 2 to 4% by weight
5% by weight, especially 3-4% by weight.

The method of the present invention is specifically carried out as follows.

First, cheese is preferably melted with only 1 to 3% by weight of molten salt, or more preferably 1 to 5% by weight of amino acid is mixed and heated, and the cheese is melted at a temperature of preferably 70 to 85 ° C. Produce things. Alternatively, preferably 1 to 3 wt% molten salt is added to the cheese and heated to form a cheese melt at a temperature of 70 to 85 ° C. By controlling the temperature in the presence of the molten salt, emulsification of the cheese is achieved.

Next, 1 to 10% by weight of reducing sugar, or preferably 0 to 5%, is added to the cheese melt containing the molten salt and the amino acid thus obtained or the cheese melt containing the molten salt. % By weight of amino acid and preferably 1 to 5% by weight of reducing sugar are added rapidly and mixed, preferably at 70 to 85.degree. The reducing sugar added at this temperature is suitable for mixing with cheese. If the temperature is 70 ° C or lower, the mixing becomes uneven, which is not preferable. Further, if the temperature is higher than 85 ° C, browning occurs at the mixing stage, which is not preferable.

The reason why the reducing sugar is not present in the cheese melting step is that when the amino acid and the reducing sugar are added in this step, browning occurs due to the reaction between the two during heating and melting of the cheese, and the amino acid is not added. However, this is to prevent the amino acids present in the cheese from reacting with the added reducing sugar and causing browning.

It is preferable that the reducing sugar or the mixture of the reducing sugar and the amino acid added to the cheese melt is rapidly cooled to suppress the browning reaction between the amino acid and the reducing sugar. In particular, if the obtained cheese-like food is once made into a block shape before being molded into shreds, dies, or fine granules, the center of the block may turn brown during cooling. It is necessary to. This cooling is such that the central temperature of the block-like cheese-like food is at least 55-6.
Up to about 5 ° C, as quickly as possible, for example 2 to
It is preferable to cool at a cooling rate of 10 ° C./min. However, when the central temperature of the block-shaped cheese-like food becomes a low temperature below the above-mentioned temperature, the browning reaction becomes slow, so the cooling is performed relatively slowly, for example, at a cooling rate of 0.1 to 0.3 ° C./min. However, there is no practical problem. However, the browning reaction does not stop in the temperature range above the freezing point, so the higher the cooling rate, the better. It is also preferable to store at the lowest temperature, for example, 5 ° C. or lower, or frozen storage.

The cooled cheese-like food is shredded,
It is formed into a fine grain or a die of about 5 mm. As for the shape of the cheese-like food, it is better to make it into finer granules or cut into a die shape than to form a sheet-like shape to generate sharp corners, thereby promoting the absorption of microwaves and promoting browning.

PH of the cheese-like food product obtained according to the present invention
Is preferably 5.0 to 7.0. The higher the pH, the faster the browning rate during heating and the more favorable the color tone. However, if the pH exceeds 7.0, soapy odor is likely to be generated and over-creaming tends to occur during melting.
Further, when the pH is low, the browning rate at the time of heating becomes slow and the color becomes reddish, resulting in an unfavorable color range. Further, the water content is preferably 40 to 45% by weight.

In order to adjust the pH to 5.0 to 7.0, the object can be achieved by using sodium bicarbonate or monophosphate as a molten salt as described above.

When the cooked food topped with the cheese-like food obtained according to the present invention is heated in a microwave oven, the cheese-like food gradually turns brown, but when the temperature rises to the melting temperature of the cheese-like food, that is, heating. Since it stays in the adhesion area until near the end and maintains the initial shape, browning is promoted and at the end of heating, the browned cheese-like food is melted and the charred portion spreads around.

The cheese-like food obtained by the present invention may be adhered to the upper surface of the cooked food and frozen, and then heated directly in a microwave oven. When frozen
Since this cheese-like food contains sugars, amino acids, and molten salts, the amount of unfrozen water increases, microwaves are easily absorbed, and heating is accelerated.

When the cheese-like food of the present invention is applied to cooked foods such as hamburgers, grilled meat products, gratins, quiches, pizzas and grilled rice balls, excellent effects are exhibited. In addition, the above gratins are pasta, rice or vegetables, ingredients such as potatoes and white sauce and a sauce in a deep plate, and are dishes baked in an oven, specifically, macaroni gratin, doria, etc. Include.

[0030]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 (Preparation of gratin) 100 g of potatoes were boiled, 80 g of potatoes were put in a microwave-freezing container together with a total of 20 g of ham and onion, and white sauce 1 was placed on top of them.
A total of 200 g of potato gratin was obtained by adding 00 g. (Preparation of cheese-like food) Cheddar cheese (New Zealand) 3000 g, salt 24 g, L-lysine hydrochloride (Kyowa Hakko) 60 g, polyphosphate 45 g, diphosphate 15
g and 27 g of baking soda were placed in a kettle emulsifying kettle and stirred at 80 rpm while injecting saturated steam, and heated to 85 ° C. 85
After the temperature was raised to ℃, the pressure inside the kettle was reduced and the stirring was continued to cool to 75 ℃. Next, 120 g of D-xylose (Towa Kasei) was dissolved by heating with 75 g of water in advance, and then a cooled xylose solution (15 ° C. or lower) was added, and mixed by stirring for about 1 minute. Remove this cheese-like food from the kettle kettle,
Fill a tray (packed with 5 kg) and store in the freezer at 55-65 ° C.
Then, it was immediately cooled in a refrigerator at 5 ° C. After storing in the refrigerator overnight, it was cut into 5 mm dice and stored in the refrigerator. (Topping of cheese-like food) 14 g of cheese-like food was sprinkled on the central portion above the gratin. (Freezing / Reheating) A gratin container containing cheese-like food is sealed with a plastic wrap and rapidly frozen at -30 ° C for 30 minutes.
Further, it was stored in a freezer (-20 ° C) for 1 day. After that, remove the wrap from the container and leave it in a microwave oven (500
Heated at W) for 6 minutes. The browning of the product started after 3 minutes, and when 5 minutes had passed, the cheese-like food was completely melted. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. The product was evaluated as delicious because the cheese-like food burned golden brown and had a fragrant flavor.

Comparative Example 1 (Preparation of gratin) The same procedure as in Example 1 was carried out. (Adhesion) 1.0 g of an equal amount mixture of xylose powder and glycine powder was mixed with 4 g of grated cheese and sprinkled on the gratin. (Freeze / Reheat) Seal the container containing the gratin with sugar, amino acid, and grated cheese on it and wrap it at -30 ° C for 3
It was rapidly frozen for 0 minutes and further stored in a freezer (−20 ° C.) for 1 day. After that, the wrap of the container was removed, and the frozen product was heated for 10 minutes while observing browning in a microwave oven (500 W) while frozen, to obtain a control product. Although the brown color of the control product started after 5 minutes, the browning was slower than that of Example 1 and the heating time until a preferable baking color was obtained was 4 minutes longer than that of Example 1. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. It was evaluated that there were spots of scorching around the periphery and that there was a browning, but there was little fox-colored portion. It was evaluated that the gratin itself was in an overheated state and had a dry appearance.

Example 2 (Preparation of gratin) The same procedure as in Example 1 was carried out. (Preparation of cheese-like food) 3000 g of cheddar cheese (produced from New Zealand), 24 g of salt, 45 g of polyphosphoric acid, 15 g of diphosphoric acid, 27 g of baking soda are put in a kettle emulsifying kettle, stirred at 80 rpm while injecting saturated steam, and heated to 85 ° C. did. After reaching 85 ° C, the pressure inside the kettle kettle was reduced and stirring was continued to cool to 80 ° C. Next, 120 g of D-xylose (Towa Kasei) was dissolved by heating in 75 g of water in advance, and then cooled xylose solution (15 ° C or lower) and L-
60 g of lysine hydrochloride (Kyowa Hakko) was added and mixed with stirring for about 1 minute. Take out this cheese-like food from the kettle pot, fill it in a tray (packed with 5 kg), and put it in the freezer for 55-6.
After cooling to 5 ° C, it was immediately cooled in a 5 ° C refrigerator. 1
After storing in the refrigerator at night, it was cut into 5 mm dice and stored in the refrigerator. (Topping of cheese-like food) 14 g of cheese-like food was sprinkled on the central portion above the gratin. (Freezing / Reheating) A gratin container to which a cheese-like food was added was sealed with wrap, rapidly frozen at −30 ° C., and further stored in a freezer (−20 ° C.) for 1 day. Thereafter, the wrap of the container was removed, and the container was heated in a microwave oven (500 W) for 6 minutes while being frozen. As in Example 1, the cheese started browning after 3 minutes, and when 5 minutes had passed, all the cheese-like foods were melted. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. The prototype was evaluated to be delicious because the cheese-like food burned golden brown and produced a fragrant flavor.

Comparative Example 2 (Preparation of gratin) The same procedure as in Example 1 was carried out. (Preparation of cheese-like food) Cheddar cheese (produced from New Zealand) 3000 g, salt 24 g, polyphosphoric acid 45 g, diphosphoric acid 15 g, baking soda 27 g, L-lysine hydrochloride (Kyowa Hakko) 60 g, D-xylose (Towa Kasei) 120 g, water 100 g was put in a kettle emulsifying kettle and stirred at 80 rpm while injecting saturated steam and heated to 85 ° C. After the temperature was raised to 85 ° C., the pressure inside the kettle kettle was reduced and stirring was continued to cool to 80 ° C. The cheese-like food was taken out of the kettle pot, filled in a tray (packed with 5 kg), and immediately cooled in a refrigerator at 5 ° C. After storing in the refrigerator overnight, it was cut into 5 mm dice and stored in the refrigerator. (Evaluation of cheese-like food) The obtained cheese-like food is already browning when taken out from the kettle emulsifying pot,
The cooled cheese-like food had a reddish chocolate color and was evaluated as unsuitable for gratin.

[0035]

EFFECTS OF THE INVENTION When the cheese-like food of the present invention is used as a cooked food, a preferable charcoal color and savory taste and aroma can be obtained by heating in a microwave oven for a short time. In addition, in the method for producing gratins, the workability is good because only the cheese for topping is switched to the cheese-like food of the present invention.

Claims (6)

[Claims] 1. A mixture of molten salt and amino acid in cheese and heating, or a mixture of molten salt in cheese and heating to produce a cheese melt, and reducing sugar or reducing sugar is added to the cheese melt. A method for producing a cheese-like food, which comprises: 2. Molten salt is 1 to 3% by weight of cheese, amino acid is 1 to 5% by weight of cheese, and reducing sugar is 1 to 10% of cheese.
The method for producing a cheese-like food according to claim 1, wherein the cheese-like food is added in a weight percentage. 3. The temperature of the cheese melt is 70 to 85 ° C.
The method for producing a cheese-like food according to claim 1 or 2. 4. The method for producing a cheese-like food according to claim 1, wherein the cheese melt obtained by mixing the molten salt, the amino acid and the reducing sugar is rapidly cooled to suppress the browning reaction. 5. The method for producing a cheese-like food according to claim 4, wherein cooling is performed at a cooling rate of 2 to 10 ° C. per minute until the central temperature of the cheese melt reaches at least 55 to 65 ° C. 6. The method for producing a cheese-like food according to claim 1, wherein the cheese-like food is shredded, diced or finely granulated.