JPH10262556A - Manufacture of cheese like foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cheese like foods obtained by mixing a shredded cheese of a mixture of a cheese, a molten salt and an amino acid and a shredded cheese of a mixture of the cheese, a molten salt and a reducing sugar. SOLUTION: This cheese like foods is manufactured by mixing the shredded cheese obtained by compounding the cheese with the molten salt and the amino acid heated, cooled and shredded and the shredded cheese obtained by compounding the cheese with the molten salt, heating, melting, mixing with the reducing sugar cooled and shredded, in the ratio of 6:4 to 4:6. The obtained cheese like foods are free from change of color in a long term storing in a refrigerator, when cooked in a microwave oven a spicy flavor with scorched golden color is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a cheese-like food which exhibits a desirable brown color due to an aminocarbonyl reaction when heated in a microwave oven.

[0002]

BACKGROUND OF THE INVENTION The use of microwave ovens at home has recently become very popular. Microwave cooking saves a lot of time when compared to traditional convection oven cooking, but it can be obtained when cooking food such as pizzas, hamburgers, croquettes, gratins, etc. There is also a problem that the degree of browning cannot be obtained. 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 that processing steps such as decomposition and drying of lactose by enzymes are complicated. In addition, in the case of cooked foods such as gratins, heating in a microwave oven heats the periphery of the container quickly, and the periphery becomes excessively browned and blackened as compared to the center, and the sauce becomes boiled due to boiling. The sauce is mixed and the appearance looks turbid and looks very bad.

Further, in Japanese Patent Application Laid-Open No. Hei 5-304920, dairy products such as cheese, saccharides and amino acids are adhered to the upper surface of cooked gratins, and the surface is burnt when heated by a microwave oven. A method of attaching is disclosed. In this method, it is necessary to mix sugar and amino acids with dairy products, and it is difficult to uniformly disperse the three types of dairy products, sugars and amino acids. Along with
It takes time to brown. For this reason, there is a problem that the food itself tends to be overheated when heated until a desirable brown is obtained. In order to solve such problems, there is a method using a mixed solution of sugar and amino acid, but the addition in a solution,
If the container is filled like gratin, the solution will easily flow to the periphery, and if it is cooked in a microwave oven, the periphery of the container will heat up quickly, so the periphery will burn excessively compared to the center. There is a problem that the sauce becomes black and the sauces are scorched due to the boiling of the sauces, so that the appearance becomes cloudy and the appearance becomes very poor.

[0005] As a solution to the above problem, the present inventors can easily prepare the compound, and further obtain amino acids, reducing sugars, gelling agents, salts, water Was mixed, heated and dissolved, and cooled to develop a topping composition, which was filed as Japanese Patent Application No. 7-112016. However,
The topping composition obtained by this method needs to mix powdered cheese and gel, which is simpler than the prior art, but has a problem that it is still troublesome. In addition, if cheese-containing commercial cheese-like foods containing sugar and amino acids (manufactured by Tokyo Daly Co., Ltd.) are stored refrigerated, the aminocarbonyl reaction by sugars and amino acids gradually proceeds in the low-temperature range. There was a time limit. That is, although there are few problems with frozen foods, it is difficult to store foods that are refrigerated for a long period of time. On the other hand, JP-A-7-50992,
JP-A-107905 discloses a method for producing a cheese confection and a method for improving the flavor of cheese, in which an amino acid and a saccharide are mixed with cheese, and the mixture is homogenized and heated and baked to suppress the butyric acid smell of cheese and enhance the flavor of cheese. It has been disclosed. All are aimed at improving or enhancing the flavor of cheese, and the addition of methionine is essential.

[0006]

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

[0007]

Means for Solving the Problems In view of the above-mentioned situation, the present inventors have made intensive studies to provide a cheese-like food having a particularly preferable burnt color, fragrant taste and aroma. As a result, a molten salt and an amino acid are blended into a cheese and dissolved by heating, and then cooled, shredded or dice-shaped or fine-grained cheese, and a molten salt is blended into the cheese and dissolved by heating. It has been found that by mixing and cooling and mixing with shredded, dice-shaped or fine-grained cheese, a preferable brownish cheese-like food can be obtained when heated, and the present invention has been accomplished. That is, the present invention blends a molten salt and an amino acid in a cheese and heat-dissolves the same, and then cools the resulting shredded or dice-shaped or fine-grained cheese, and then melts and heat-dissolves the cheese in a molten salt. 6: 4-4: The shredded, dice-shaped or fine-grained cheese is mixed with the reducing sugar and cooled.
This is a method for producing a cheese-like food mixed at a ratio of 6.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The cheese used in the present invention includes natural cheese and processed cheese. Here, the terms natural cheese and processed cheese include all those that have the usual meaning in the art. (See, for example, "Ministry of Health and Welfare Ordinance for Milk and Dairy Products-Definition of Cheese" and "Fair Competition Rules for Labeling 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 context of the present invention, the term cheese-like food includes all those which have the usual meaning in the art (for example, "Ministry of Health and Welfare Ordinance on Milk and Dairy Products-Definition of Cheese" and "Cheese Labeling"). Cheese foods, cheeses, or cheese-based foods as defined in the “Fair Competition Regulations”, including foods with a cheese-like flavor). In the present invention, the amounts of the molten salt, amino acid and reducing sugar present in the cheese melt are preferably 1 to 3% by weight, 1 to 5% by weight and 1 to 10% by weight, respectively, based on the cheese.

In the present invention, a molten salt is used. Examples of the molten salt include salt, sodium bicarbonate, sodium citrate, monophosphate (trisodium phosphate, disodium phosphate), diphosphate, polyphosphate, and a mixture thereof. The molten salt contains 0.3 to 2% by weight, preferably 0.1% by weight of polyphosphate of cheese.
5 to 1.5% by weight, diphosphate 0.2 to 1% by weight, preferably 0.3 to 0.5% by weight, trisodium phosphate or disodium phosphate 0.1 to 2% by weight, It is preferably 0.5 to 1% by weight, and sodium bicarbonate is contained in a range of 0.5 to 2% by weight, preferably 0.5 to 1.5% by weight, as a molten salt mixture of 1% of the total cheese amount. ３3% by weight.

The main components of the above molten salt mixture are polyphosphates and diphosphates, both of which are 1.5 to 3 in total.
% By weight, preferably 1.8 to 2% by weight. 1.
If the amount is less than 5% by weight, the emulsification of the cheese becomes insufficient and oil-off occurs. As the ratio of diphosphate increases, the shape retention becomes better. Therefore, the amount of diphosphate is 0.2-1% by weight of cheese, more preferably 0.3-0.6% by weight. Mix.

Sodium bicarbonate or monophosphate is used to adjust the pH of the cheese melt to 5-7.

The amino acids used in the present invention include:
L-lysine, glycine, β-alanine, histidine, threonine, sodium glutamate, serine, valine, and the like, which have strong reactivity with reducing sugars, and which generate a preferable scent by an aminocarbonyl reaction are preferable. These may be used alone or as a mixture. In addition, since the generated fragrance has a characteristic depending on the type of amino acid, it is preferable to use properly 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 amount of the amino acid to be added cannot be unequivocally determined because it varies depending on the type and combination of the amino acids used, but it is preferably 1 to 5% by weight based on the cheese. If the amount is more than this, the flavor peculiar to the amino acid becomes strong and the flavor of the cheese is spoiled. On the other hand, if it is less than this, browning is slowed down and the degree of color development is undesirably reduced. To give an example of the amount of the amino acid of the present invention, in the case of L-lysine, 2 to 4% by weight is preferable.

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.

[0016] The amount of reducing sugar to be added depends on the kind and amount of amino acids to be mixed separately or the kind and amount of amino acids added to a cheese-like food containing amino acids, so that the degree of scorching varies depending on the type. However, the content is preferably 1 to 5% by weight based on the cheese. If the amount is more than this, the sweetness becomes strong, and the browning becomes too fast, and the balance with the rise in the temperature of the contents is lost. On the other hand, if the amount is less than this, browning is slowed down and the degree of color development is undesirably reduced. One example of the amount of the reducing sugar of the present invention is 3 to 4% by weight in the case of D-xylose.

The method of the present invention is specifically carried out as follows. First, 1 to 3% by weight of molten salt in cheese,
Add 1-5% by weight of amino acid and heat to 70-85%
A cheese melt at a temperature of ° C. is produced. By setting the temperature in the presence of the molten salt, the cheese is emulsified, and a cheese-like food containing amino acids is obtained.

Similarly, 1 to 3% by weight of a molten salt is added to cheese and heated to produce 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 is added to the thus obtained cheese melt,
Add quickly and mix at 70-85 ° C. The reducing sugar added at this temperature can be suitably mixed with the cheese, and a cheese-like food containing the reducing sugar is obtained. If the temperature is lower than 70 ° C., the mixing becomes uneven, which is not preferable. Also 85
If the temperature is higher than 0 ° C., browning occurs in the mixing stage, which is not preferable.

The reason that the reducing sugar is not present in the cheese melting step is that when the reducing sugar is added in this step, the amino acid present in the cheese during the heating and melting of the cheese reacts with the added reducing sugar. This is to prevent browning.

The mixture obtained by adding the reducing sugar to the melted cheese is quickly cooled to suppress the browning reaction between the amino acid present in the cheese and the reducing sugar. If the obtained cheese-like food is once formed into a block before being formed into shreds, dice, or fine particles, the cooling should be accelerated because the center of the block may brown during cooling. is required. This cooling is performed until the central temperature of the block-like cheese-like food reaches at least about 55 to 65 ° C.
It is preferable to cool at a cooling rate of 2 to 10 ° C./min or more.

The cooled cheese-like food is shredded,
It is formed into a fine grain or a die of about 5 mm. The shape of the cheese-like food is preferably smaller than that of the sheet-like food or cut into a dice-like shape to form sharp corners, because microwave absorption is promoted and browning is promoted.

According to the present invention, as described above, cheese is mixed with a molten salt and an amino acid, heated and dissolved, and then cooled to form a shredded, dice-like or fine-grained cheese, and the cheese is mixed with a molten salt. It is a cheese-like food obtained by mixing shredded, dice-shaped or fine-grained cheese in a ratio of 6: 4 to 4: 6 after mixing by heating and dissolving reducing sugars. The cheese-like food obtained by the present invention preferably has a pH of 5 to 7. The higher the pH, the faster the browning rate during heating and the more favorable the color. However, when the pH exceeds 7, a soapy smell appears and overcreaming tends to occur during melting. or,
When the pH is low, the browning rate during heating becomes slow, and the color becomes more reddish, resulting in an undesirable color. The water content is 40
It is preferably about 45% by weight. In order to adjust the pH to 5 to 7, the purpose can be achieved by using sodium bicarbonate or monophosphate as a molten salt as described above.

When the cheese-like food obtained by the present invention is topped on the surface of the cooked food and cooked by a microwave oven, the cheese-like food gradually turns brown. Further melting causes the browned cheese-like food to melt and brown to spread around. In addition, food that has been frozen by attaching the cheese-like food obtained by the present invention to the upper surface of the cooked food has more unfrozen water than normal frozen food when directly heated in a microwave oven, and absorbs microwaves. Easy, heating is promoted and cooking time can be shortened.

When the cheese-like food of the present invention is applied to cooked foods such as hamburgers, grilled meat products, gratins, quiches, pizzas, grilled rice balls, etc., excellent effects are exhibited.

[0025]

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

Example 1 (Preparation of cheese-like food) 3000 g of cheddar cheese (from New Zealand), 24 g of salt, 60 g of L-lysine hydrochloride (manufactured by Kyowa Hakko Co., Ltd.), 45 g of polyphosphate, 15 g of diphosphate, 27 g of sodium bicarbonate, 75 g of water is put into a kettle emulsification kettle and stirred at 80 rpm while injecting saturated steam.
Until warmed up. After the temperature was raised to 85 ° C, the pressure in the kettle emulsification kettle was reduced and the stirring was continued to cool to 80 ° C. This cheese-like food was taken out of the kettle emulsification kettle, filled in a tray (packed in 5 kg), and immediately cooled in a refrigerator at 5 ° C. After storing in a refrigerator overnight, the mixture was cut into a 6 × 30 mm shred or 5 mm dice and stored in a refrigerator to obtain Mix A. Next, Cheddar cheese (from New Zealand) 30
00 g, salt 24 g, polyphosphate 45 g, diphosphate 15 g, sodium bicarbonate 27 g, water 75 g were put into a kettle emulsification kettle,
The mixture was stirred at 80 rpm and heated to 85 ° C. while injecting saturated steam. Next, 120 g of D-xylose (manufactured by Towa Kasei Co., Ltd.) was heated and dissolved in advance with 75 g of water, and then a cooled xylose solution (15 ° C. or lower) was added, followed by stirring and mixing for 1 minute. Take this cheese-like food out of the kettle emulsification kettle, fill it into trays (packed with 5 kg), and immediately
After cooling to 5 to 65 ° C, the mixture was cooled in a 5 ° C refrigerator. 1
After storage in refrigerator at night, shredded 6 x 30 mm or 5
The mixture was cut into a die having a diameter of 2 mm and stored in a refrigerator to obtain Mix B. Mix A and Mix B at 7: 3,
6: 4, 5: 5, 4: 6, and 3: 7 were mixed to prepare a cheese-like food.

(Preparation of Gratin) 100 g of potato is boiled, and 80 g of the minced potato is placed in a microwave-compatible freezing container together with a total of 20 g of ham and onion. Was.

(Topping of cheese-like food) 15 g of the above-mentioned cheese-like food was sprinkled on the center of the gratin, and topping was performed. (Evaluation) A container of gratin to which cheese-like food was added was sealed with a plastic 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. The browning of the product began after 5 minutes, and after 5.5 minutes, all the cheese-like foods had dissolved. Perform sensory evaluation by 10 panelists, grilled color, aroma,
I checked the taste. The evaluation results were evaluated by the three-point method, and scores of 3, 2, and 1 were given in the order of preference. When the ratio of mix A and mix B was 6: 4 to 4: 6, the cheese-like food was scorched golden, had a savory flavor, and was evaluated as delicious. At a ratio of 7: 3, local scorching occurred due to heating unevenness peculiar to the microwave oven, and the spread of scorching was not observed, which was not good. or,
At a ratio of 3: 7, most of the light colors are light and less burnt.
This is probably because a sufficient reaction between the amino acid derived from the raw materials in the sugar-added cheese and the sugar cannot be obtained.

[0029]

[Table 1]

(Experimental Example) Next, a commercially available cheese-like food containing sugar and amino acid (manufactured by Tokyo Daly Co., Ltd.) was used as a comparative product, and the color of each of Mix A and Mix B obtained by the present invention in refrigerated storage was measured. The change will be described below.

Table 2 shows the amounts of the sugars and amino acids of each of the comparative product, Mix A and Mix B. This, a comparison product,
Mix A and Mix B were stored at 5 ° C. for 30 days, and the degree of discoloration was quantified using a color difference meter to confirm the difference in storage stability. Table 3 shows the results.

[0032]

[Table 2]

[0033]

[Table 3] Color measurement after refrigerated storage

Regarding the color change in each of the refrigerated storages, in the comparative product, a clear color change was recognized on the 15th day, and the color change became large on the 30th day. Mix A showed a slight color change on day 20.
Even on the 30th day, the color change was slight. Mix B showed no change in color even after storage for 30 days. Further, no apparent change in color was observed even after storage for 2 months. A mixture prepared by mixing Mix A and Mix B, which had been refrigerated for 30 days at a ratio of 6: 4 to 4: 6, and a comparative product were heated in a microwave oven to compare the burnt color and the flavor. Burnt to golden,
It became more fragrant. On the other hand, the comparative product did not give a beautiful burnt color even when cooked in a microwave oven. It has been clarified that the cheese-like food according to the present invention can store Mix A and Mix B separately, so that deterioration due to storage is small.

[0035]

According to the present invention, it is possible to obtain a cheese-like food which gives a desirable brown color, fragrant taste and aroma by heating the microwave oven for a short time. Further, the cheese-like food of the present invention has a feature that its properties are hardly changed even when stored for a long period of time.

Claims (1)

[Claims] 1. A method in which a molten salt and an amino acid are blended into a cheese and dissolved by heating, and then cooled, shredded, dice-like, or fine-grained cheese is blended with the molten salt, and then heated and dissolved, and then reduced. Mix sugar and cool to make shredded, dice- or fine-grained cheese from 6: 4 to 4:
6. A method for producing a cheese-like food, comprising mixing at a ratio of 6.