JPS603808B2 - How to make rare cheese cake in a container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rare cheesecake in a container.

Conventional melted rare cheesecakes have been manufactured by cooling and solidifying, which is a characteristic of cheese, or by using stabilizers such as gelatin.

Products manufactured by these two methods are both low-temperature distribution products, and changes in shape (syneresis, strength, etc.) will occur if they are distributed at room or medium temperatures (here, ``distribution'' refers to storage and transportation). ). Moreover, even products distributed at room temperature cannot maintain their shape to a certain extent unless they are cooled. This problem has been solved by the method for manufacturing rare cheesecake in containers according to the present invention, which utilizes starch gel and high temperature sterilization.

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 Q-starch, sterilizing it by high temperature sterilization, and gelling (solidifying) the entire cake. be. Starch gels containing the aforementioned Q-starch are known and examples of starch gel-containing materials suitable for the method of the invention include the conventional Atarian meringue.

Generally, when starch is used, there is a problem of aging, and "aging" is a term that means that Q-modified starch returns to 8-starch.

In the method of the present invention, high temperature treatment is performed, so one time. The converted starch undergoes retrogradation (8 conversion) and becomes 1 body thick, so even if it is distributed for a long time at low, normal or medium temperatures, there will be no change in quality or taste. Since the cake is hardened by high-temperature sterilization (preferably tort 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 it is left 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 this is a well-known meringue, its detailed explanation will be omitted. Note that because Italian meringue is made by heating, a substantial portion of the starch in the flour in it is Q-converted. Add the main ingredients cream cheese, fresh cream, and a mixture of Everyone 8 little by little to this Italian meringue and heat with a pestle.

Next, add appropriate amounts of desired ingredients such as lemon juice and Western liquor, and homogenize to form a beautiful cream. This is placed in a container such as bonito, sealed, and sterilized at high temperature, preferably by torturing.

The sterilization temperature is generally about 85-170oo, and the sterilization time depends on the pH of the contents, water activity, sugar content,
Although there are some differences depending on the size of the rice cake and the size of the rice cake, generally when the temperature is 85 oo, it is 95 q for 20 to 60 minutes.
When it is 0, it is about 10 to 50 minutes, and when it is 105qo, it is 8 to 40 minutes.
When the temperature is 120 qo, it is about 6 to 35 minutes, and when the temperature is 150°C, it is about 4 to 28 minutes. This sterilizes the cake and solidifies it, creating an authentic rare cheesecake. Example The cake raw materials used in this example were as follows.

Natural cream cheese 750 ta Fresh cream 450 Yugyu milk
400 wheat flour (weak type)
150 ta whole body 8 3 pieces (approx. 80 yen) Sugar 120
Lemon juice and alcohol in moderation
Production of Italian Meringue by Yoryugawa The entire amount of sugar was added to the flour and mixed into powder.

Milk was heated to 60 qo. This milk was added to the flour-sugar mixture described above. Once the flour was dispersed to avoid lumps, I made the meringue by heating it to prevent it from burning. This is Italian meringue. How to make a rare cheesecake in a customer's container A mixture of cream, cheese, fresh cream, and whole eggs was added little by little to the Italian meringue and heated to 55% to disperse the cream cheese.

Next, a cream cheese mixture that has been dispersed to a certain extent,
The meringue was homogenized using a homomixer (10 to 18 minutes) to form a clean cream.

Next, sake and toshimon juice was added and further homogenized (5 to 10 minutes) to stabilize the emulsion. After the emulsification became stable, the mixture was heated and the heating was stopped when the product temperature reached 60°C. This heating (60℃
) The creamy mixture was placed in a container such as a bonito, sealed, and subjected to high temperature sterilization (preferably tort sterilization) at 110° C. for 10 minutes, resulting in an authentic rare cheesecake.

Claims (1)

[Claims] 1. 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.