JPS58101635A - Production of rare cheese cake in container - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rare cheesecake in a container (can, retcon cup).

Conventional container-packed rare cheesecakes were manufactured by cooling and solidifying, which is a characteristic of cheese, or by using stabilizers such as gelatin.Products manufactured by these two methods both require low-temperature transport. If a product is passed through room temperature or medium temperature flow, its shape will change (syneresis, strong electric current, etc.) (here, "distribution" is a term meaning storage and transportation).

Furthermore, even if the product is shipped at room temperature, it cannot maintain its shape to a certain extent unless it is cooled.

This problem was solved by the containerized rare cheesecake of the present invention that uses starch gel and high temperature sterilization. It is the law.

That is, the present invention relates to a method for producing a rare cheesecake in a container, which is characterized by adsorbing cheese to a starch gel (gluten) containing α-starch, sterilizing it by high temperature sterilization, and gelling (assimilating) the entire cake. .

Starch gels containing Nobiichi starch are known, and an example of a starch gel-containing material suitable for the method of the present invention includes traditional Italian meringue.

Generally, when using starch, there is a problem of aging, but this "aging-1" is a term that means that gelatinized starch returns to β-starch. Since the method of the present invention performs high-temperature treatment, - iα starch is less susceptible to aging (beta conversion),
Therefore, there will be no change in quality or taste even if the product is distributed for a period of time at low temperature, room temperature, or medium temperature. Since the cake is hardened through high-temperature sterilization (preferably retort sterilization), heat-resistant spore bacteria and cheese ripening-promoting yeast are surely killed.

For example, when a rare cheesecake made using a stabilizer (gelatin, etc.) is sterilized at high temperature according to conventional technology, the separation of fat and oil can be prevented to some extent by adding an emulsifier, but
If you leave this at room temperature, oil and water will float.

On the other hand, according to the present invention, since the starch gel (gluten) is encapsulated, the phenomenon of oil or water floating does not occur at all even if the product is left at room temperature or medium temperature.

Next, a preferred method of implementing the present invention will be explained. First, Italian meringue is made, but since there is already a known meringue, its detailed explanation will be omitted. Note that since Italian meringue is made by heating, a substantial portion of the starch in the flour in it is pregelatinized.

A mixture of cream cheese, fresh cream, and whole eggs, which is the main ingredient, is added little by little to this Italian meringue and heated and stirred. Next, add desired ingredients such as lemon juice and Western liquor, and homogenize to form a nice cream.

(3) Place this in a custom-made container, seal it, and sterilize it at high temperature, preferably.
Otherwise, perform retort sterilization. The sterilization temperature is generally about 35-
170°0, and the killing time varies depending on the pH, water content, sugar content, size of the can, etc. of the contents in each case, but in general, if the temperature is Q. 10-5 for 20 to 60 minutes at 95°C.
0 min [at 1105°C for 158-40 min, 120
tZ) for about 6 to 35 minutes, and at 150°C for about 4 to 25 minutes. This also kills insects and solidifies the cake, creating an authentic rare cheesecake.

Example The cake additives used in this example were as follows.

Natural''' cream cheese 750v fresh cream 4509 milk 4
00g flour (and squares) 1 sop whole egg
3 pieces (approx. 8C1f) Sugar 120 liters (4) Lemon juice suitable for alcoholic beverages
Appropriate amount (a) of Italian meringue! The entire amount of the sand circulation mixture was added to Jv manufactured wheat flour, and the powder was mixed and heated to the 0° mark. This milk was added to the flour-sugar mixture mentioned above and stirred. Once the flour was mixed in, heat and stir to prevent it from burning to make meringue.1 This is Italian meringue.

(B) Production of Rare Cheesecake in a Container A mixture of cream, cheese, fresh cream, and whole eggs was added little by little to the Italian meringue, and the mixture was heated and stirred to 55°C to disperse the cream cheese.

Next, a cream cheese mixture that has been dispersed to a certain extent,
Homogenize the meringue with a homogenizer (10 minutes to 15 minutes) until it forms a nice ream. Next, add the sake and lemon juice and homogenize further (5 minutes to 10 minutes).
The emulsion was stabilized. After the emulsification has stabilized, the mixture is heated and stirred, and the heating is stopped.The heated (60°C) creamy mixture is placed in a container such as a can, sealed, and sterilized at high temperature (preferably in a retort). When sterilization was carried out at 110°C for 10 minutes, an authentic rare cheesecake was obtained.

Note that even when this sterilization was performed at 95° C. for 25 minutes, a good rare cheesecake was obtained as in the above case. In either case, no separation of oil or water was observed. Further, these samples did not deteriorate in quality or change in shape even after being distributed at room temperature or medium temperature for a period of more than 3 months, that is, they had very good storage stability.

Although some embodiments of the present invention are described in detail in this specification, as can be easily understood, the present invention can be carried out in a divine manner.
Endo Seian Co., Ltd. Patent Attorney Masaaki Azaka

Claims (1)

[Claims] A method for manufacturing rare cheesecake in a container, which is characterized by adsorbing cheese to starch gel (gluten) containing α-starch, sterilizing it by high temperature sterilization, and gelling the entire cake.