JPS5928387B2 - Method for producing cheese-containing foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing cheese-containing foods.

Food products generally need to have an appetizing shape and color in appearance, and also be delicious when eaten.

Recently, with the westernization of eating habits, foods containing cheese have become widely available, but in this case, rather than kneading cheese into the food, a block of cheese is mixed in so that part of it is visible from the outside. Since it is possible to identify people who have cheese as a food item, the value of the product as a food product is improved, but simply inserting a block of cheese into a food product will not cause this or When baked or fried, cheese melts due to heating and flows out of the food, so conventionally, heat-resistant additives such as casein and agar are added to the cheese and the cheese is heated to a temperature of about 80 to 85 degrees Celsius. However, even with this method,
If the temperature is higher than the above temperature, there is a risk of melting.

However, processed foods are usually subjected to heat treatments such as boiling, baking, steaming, and frying before being eaten for sterilization and cooking purposes, but in this case, the center of the food is
Although the temperature is around 80°C, the temperature on the outside of the food is often over 90°C, so even if heat-resistant processing is applied as described above,
Moreover, the cheese melts and flows out.

In addition, shape retention [even if it is difficult, it can be strengthened to some extent by applying various treatments, but even if these special treatments are applied, there is a natural limit to the range of strengthening, and it is also possible to use additives etc. If added, there is a risk of deteriorating the unique flavor and texture of cheese.

In order to solve these problems, the present invention uses solid cheese with good texture and flavor without applying any special processing to enhance the heat resistance or shape retention of cheese, and in particular 18CrrL
After cutting the cheese to an appropriate length and baking it once, insert the cheese into the cavity of the chilled chikuwa core so that a part of the cheese can be seen from external force, and also cut the exposed side of the cheese into the cavity of the chikuwa core. By applying a sol-like protein material such as wheat flour, rice flour, soybean protein, egg white, and casein powder mixed with water to the cheese, even if the cheese-containing food is heated afterwards, the above-mentioned proteins will not be absorbed. The coating agent formed by the mixed sol prevents the cheese from flowing out.

In this case, the protein-containing raw material to be used as a coating agent to make food grains resistant to adhesion can be either vegetable protein or animal protein, as described above, and can be easily made into a sol by mixing water with it and stirring. Furthermore, since these sols have appropriate adhesive strength, they can be easily adhered to the surface of cheese-containing foods.

In general, proteins have the property of causing protein denaturation and gelation when heated, but the present invention allows a sol containing the above-mentioned protein to adhere to the surface of a food product where cheese is exposed. When this is heated, the protein raw material denatures and gels, forming a tough coating, so even if the cheese inside melts due to heating, this coating prevents it from flowing out due to external forces of the food. At the same time, the cheese content can be confirmed from the outside without losing the texture and flavor unique to cheese, making it an extremely suitable and effective method for producing cheese-containing foods.

In the present invention, regarding the amount of the coating agent to make it adhere to the outer surface of the food, the lower the melting point of the cheese used, the thicker the coating needs to be; If so, it is necessary to use raw materials with high protein content.

The above explanation describes an example in which cheese is placed in a bottle in the center cavity of the chikuwa, but as shown in the examples that will be described later, instead of the chikuwa, cheese can be wrapped in a kamaboko dough or wrapped in a hamburger steak. [Even if you get stuck, you can apply the same method.]

However, by making the outer surface of cheese-containing foods resistant to adhesion by mixing the protein-containing raw material into a sol with water, it can be heated to over 100°C or heated to temperatures of about 150°C. Since it is possible to prevent the cheese from flowing out even when frying in oil, this method makes it possible to supply perfectly shaped cheese-containing foods without losing the shape of the food. Because it does not undergo any special processing, it also has the advantage of not losing its unique color and flavor.

Specific examples of the present invention will be described below.

(1) Example 1 Solid cheese with a melting point of about 65°C is filled into the gap in the center of a chikuwa cut to a length of about 18 ocIrL, and then cut into pieces with a thin powder of 150°C. ! After soaking in a sol-like viscous liquid prepared by adding 300 cc of water to the cheese and making the sol-like substance adhere to the surface of the chikuwa and cheese, the cheese was fried at 150°C for about 5 minutes. However, it was possible to obtain a good-looking cut chikuwa with cheese without the cheese flowing out.

(2) Example 2 The cheese-containing tickling food obtained as in Example 1 was mixed with 100 parts of isolated soybean protein, 150 parts of soybean white oil, and 750 parts of water.
A thin soy protein film was formed on the surface of the chikuwa by soaking it in the sol-like liquid obtained by mixing the mixture in a homomixer.
After frying at ℃ for 5 minutes, a perfectly shaped cheese-filled chikuwa food with cheese visible from the surface could be obtained.

(3) Example 3 The cheese-containing food used in Example 1 was prepared by adding 70 parts of rice flour to 1
After briefly immersing it in a sol mixed with 00 parts of water,
The surface was sprinkled with breadcrumbs, rapidly cooled until completely frozen, and then fried in oil at 150°C for 7 minutes.
It was possible to obtain fried cheese fish paste without the cheese melting.

(4) Example 4 A food product with cheese embedded in hamburger dough made by a standard method was prepared by adding 10 parts of casein l-1 rum and 50 parts of water.
It is briefly immersed in the sol obtained by mixing the parts and cooled rapidly.
After freezing, I was able to prepare a hamburger steak with block cheese by heating it in an oiled frying pan.

(5) Example 5 The cheese-filled breadcrumbs used in Example 4 were immersed in egg whites taken from chicken eggs, rapidly cooled to make a frozen food, and fried at 150°C for 7 minutes to make cheese-filled foods. I got a hamburger.

(6) Example 6 A stick-shaped cheese was rolled up in kamaboko dough using a molding machine so that both ends of the cheese were visible from the outside.
After continuously peeling at 0 to 60℃, this is made into 100% wheat flour.
It was possible to make cheese-wrapped kamaboko with breadcrumbs by soaking it in a sol made by mixing 200 parts of soybean protein and 3 parts of isolated soybean protein with 200 parts of water, coating it with breadcrumbs, and frying it at 150°C for 5 minutes.

Claims (1)

[Claims] 1. A cheese-containing food obtained by putting heat-meltable solid cheese into a food bottle such as chikuwa so that a part of it can be seen from external force, and then inserting a cheese-containing food into a food product such as wheat flour, rice flour, soybean protein, egg white, casein, etc. The protein-containing raw material is made to adhere to the surface of the cheese-containing food by immersing the protein-containing raw material alone or a mixture of two or more thereof in water or a mucilage made by mixing it with a water-containing solution to form a sol. A method for producing a cheese-containing food product, characterized in that the outer surface of the cheese is coated.