JPS61166345A - Production of emulsified oils and fats composition containing cheese for confectionary and bread making - Google Patents
Production of emulsified oils and fats composition containing cheese for confectionary and bread makingInfo
- Publication number
- JPS61166345A JPS61166345A JP60004857A JP485785A JPS61166345A JP S61166345 A JPS61166345 A JP S61166345A JP 60004857 A JP60004857 A JP 60004857A JP 485785 A JP485785 A JP 485785A JP S61166345 A JPS61166345 A JP S61166345A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- fat composition
- emulsified oil
- composition
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔発明の目的〕
本発明は、チーズ含有乳化油脂組成物の製造法に関し、
更に詳しくはチーズと油脂を主成分とし、練り込み又は
折り込みに適した製菓製パン用チーズ含有乳化油脂組成
物の製造法に関する。[Detailed Description of the Invention] [Object of the Invention] The present invention relates to a method for producing a cheese-containing emulsified oil and fat composition,
More specifically, the present invention relates to a method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread making, which has cheese and oil as main components and is suitable for kneading or folding.
従来からチーズの栄養性、風味等に着目して、チーズや
そのフレーバー等をパンや菓子に添加した製品を造る試
みはなされてきたが、チーズ自体をこれらパン類に取り
込ませる試みは成功例がなく、わずかにパン類にチーズ
フレーバーを添加する方法やチーズスプレ・ンドにして
パンに塗る方法が知られているに過ぎない。すなわち、
前者の方法では単にチーズの香りがパン類に付与される
だけであって、チーズの味を付与することはできない。Focusing on the nutritional value and flavor of cheese, attempts have been made to create products by adding cheese and its flavors to breads and sweets, but there have been no successful attempts to incorporate cheese itself into breads. There are only a few known methods of adding cheese flavor to bread or making cheese spray and spreading it on bread. That is,
The former method simply imparts the aroma of cheese to the bread, but cannot impart the taste of cheese.
また後者の方法については、例えば特開昭５６−１５８
０５０号には、ナチュラルチーズに油脂、安定剤、水等
を配合し、これに加熱処理等を施してチーズスプレッド
を製造する方法が記載されている。しかし、この方法は
ナチュラルチーズを原料とするチーズスプレッドに貯蔵
安定性を付与するために油脂、安定剤、水等を配合し、
これに加熱処理等を施したものであり、得られたチーズ
スプレッドは食品に塗り伸して使用するものであって、
チーズ自体をパン類に取り込ませるものではない。Regarding the latter method, for example, JP-A-56-158
No. 050 describes a method of producing a cheese spread by blending natural cheese with fats and oils, stabilizers, water, etc., and subjecting the mixture to heat treatment and the like. However, in this method, fats and oils, stabilizers, water, etc. are added to the cheese spread made from natural cheese to give it storage stability.
This is subjected to heat treatment, etc., and the resulting cheese spread is used by spreading it on food.
Cheese itself is not incorporated into breads.
そして、チーズ自体をパン類に取り込ませる方法として
は、パン類の製造時にチーズ自体を直接線り込み又は折
り込む方法が考えられるが、単にチーズのみをこのよう
に練り込み又は折り込んでパン類を製造しても、製造さ
れたパンは充分に膨張しなかったり、膨張が不均一であ
ったり、チーズ自体がパンの中に均一に混合しなかった
り、製品に焼きムラが出来゛たりして満足のいく製品は
得られない。One possible method for incorporating cheese itself into bread is to directly knead or fold in the cheese itself during the production of bread, but it is also possible to simply knead or fold in only the cheese in this way to produce bread. However, the bread produced may not rise sufficiently or expand unevenly, the cheese itself may not be mixed evenly into the bread, or the product may be baked unevenly, resulting in unsatisfactory results. I can't get the desired product.
本発明は上記のような従来技術の問題点を解決すること
を目的としてなされたもので、チーズ自体をパン類に取
り込ませることの出来る練りこみ又は折り込みに適した
チーズ加工食品を得んと長年研究を進めた結果、一定比
率のチーズと油脂とを主成分とし、これに澱粉とガム質
を補助的に配合したＯ／Ｗ型乳化油脂組成物を加熱処理
後成形してチーズ含有乳化油脂組成物を製造することに
より上記問題点を解決したものである。The present invention was made with the aim of solving the problems of the prior art as described above, and for many years it has been difficult to obtain a processed cheese food suitable for kneading or folding in which cheese itself can be incorporated into bread. As a result of our research, we have developed an O/W type emulsified oil composition that has a certain ratio of cheese and oil as the main components, supplemented with starch and gum, and then heat-processes and molds it to create a cheese-containing emulsified oil and fat composition. The above problems are solved by manufacturing a product.
本発明は、チーズ、油脂、澱粉質材料、水、天然又は合
成ガム質及び必要に応じて食塩を含有してなるＯ／Ｗ型
乳化油脂組成物を加熱処理した後、成形することを特徴
とする練り込み又は折り込みに適した製菓製パン用チー
ズ含有乳化油脂組成物の製造法である。The present invention is characterized in that an O/W type emulsified fat composition containing cheese, fat, oil, starch material, water, natural or synthetic gum, and optionally salt is heat-treated and then molded. This is a method for producing a cheese-containing emulsified oil and fat composition suitable for kneading or folding into confectionery and bread products.
本発明で使用するチーズは、ナチュラルチーズ及び／又
はプロセスチーズが適宜自由に使用でき、例えばナチュ
ラルチーズでは、チェダーチーズ、サムソーチーズ、エ
メンタールチーズ、ゴーダチーズ、エダムチーズ、クリ
ームチーズ、カッテージチーズ等が挙げられる。As the cheese used in the present invention, natural cheese and/or processed cheese can be used as appropriate. Examples of natural cheese include cheddar cheese, Samso cheese, Emmental cheese, Gouda cheese, Edam cheese, cream cheese, cottage cheese, etc. .
０／Ｗ型乳化油脂組成物中のチーズの含量は、１０〜８
０％、好ましくは３５〜６５％であり、１０％以下では
チーズの風味が不充分であり、８０％以上では製品の膨
張が悪く、組織も粗くなり、焼きむらができるようにな
るので好ましくない。The content of cheese in the 0/W type emulsified oil and fat composition is 10 to 8
0%, preferably 35 to 65%; if it is less than 10%, the cheese flavor will be insufficient, and if it is more than 80%, the product will not expand well, the texture will become coarse, and uneven baking will occur, which is not preferred. .
油脂としては、大豆油、綿実油、なたね油、パーム油、
コーン油、パーム核油、乳脂、牛脂、魚油等の各動植物
油脂及びそれらの硬化油、分別油、エステル交換油など
が単独又は混合して使用される。Oils include soybean oil, cottonseed oil, rapeseed oil, palm oil,
Animal and vegetable oils such as corn oil, palm kernel oil, milk fat, beef tallow, and fish oil, as well as their hydrogenated oils, fractionated oils, transesterified oils, and the like can be used alone or in combination.
前記組成物中の油脂の含量は、１５〜７０％、好ましく
は、２５〜４５％であり、１５％以下では風味にコクが
なくなるし、また、チーズの含量に対して、油脂のそれ
が過度に少なくなると製品の膨張が悪くなり、組織が粗
く焼きむらが出来る。The content of fats and oils in the composition is 15 to 70%, preferably 25 to 45%; if it is less than 15%, the flavor will be lacking in richness, and the content of fats and oils will be excessive compared to the content of cheese. If the amount is too low, the product will not expand properly, resulting in coarse texture and uneven baking.
一方、７０％以上では油っぽくなって風味が低下するし
、また、チーズの含量に対して、油脂のそれが過度に多
くなると製品にチーズ風味が付与されない。On the other hand, if it exceeds 70%, it will become oily and the flavor will deteriorate, and if the fat content is too high compared to the cheese content, the product will not have a cheese flavor.
澱粉質材料としては、馬鈴薯澱粉、甘苦澱粉、小麦澱粉
、タピオカ澱粉、及び化工澱粉などの澱粉、強力粉、薄
力粉などの小麦粉が使用される。As the starchy material, starches such as potato starch, sweet and bitter starch, wheat starch, tapioca starch, and modified starch, and wheat flour such as strong flour and soft flour are used.
またガム質としてはグアーガム、タマリンド種子抽出物
、カラギーナン、ローカストビーンガム、ゼラチン等の
天然ガム質及びＣＭＣ，アルギン酸ソーダ等の合成ガム
質が使用される。As gums, natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as CMC and sodium alginate are used.
澱粉質材料及びガム質の含量は、それぞれ０．５〜１０
％及び０．０１−１．０％がよく、これより含量が少な
いとチーズに油脂が充分に入ることができず乳化が悪く
なり、一方、これより含量が多いとマスキング現象が生
じてチーズの風味が弱くなるので好ましくない。The content of starchy material and gummy material is 0.5 to 10, respectively.
% and 0.01-1.0%. If the content is less than this, the fats and oils will not be able to enter the cheese sufficiently and emulsification will be poor. On the other hand, if the content is more than this, a masking phenomenon will occur and the cheese will deteriorate. This is not preferable because the flavor becomes weak.
本発明の実施に際しては、これらの原料に水４〜３０％
及び所望により食塩を添加混合して、充分に乳化させ、
Ｏ／Ｗ型乳化油脂組成物とし、これを、例えば６０℃、
〜１００℃に加熱した後、所望の形状に成形することに
より、本発明のチーズ含有乳化油脂組成物を製造する。When carrying out the present invention, 4 to 30% water is added to these raw materials.
Add and mix salt if desired to thoroughly emulsify,
An O/W type emulsified oil and fat composition is prepared, for example, at 60°C.
The cheese-containing emulsified oil and fat composition of the present invention is produced by heating to ~100°C and then molding into a desired shape.
本発明のチーズ含有乳化油脂組成物はすぐれた展延性を
呈するものであるが、特に、組成物温度１０〜２０℃、
展延する前の組成物の厚さＩｃｍ＋、展延する厚さ（シ
ーターのローラー間の間隙）ｌ ｎ＋の条件で展延した
とき組織に割れ目や切れ目ができずにきれいに展延する
性質を有するものが加工性その他の点で最も望ましい。The cheese-containing emulsified oil and fat composition of the present invention exhibits excellent spreadability, especially when the composition temperature is 10 to 20°C,
Thickness of the composition before spreading: Icm+, thickness after spreading (gap between rollers of sheeter) l: When spread under the conditions of n+, it has the property of being spread neatly without creating cracks or cuts in the structure. is the most desirable in terms of processability and other aspects.
なお、前記組成物の成形は各種形状に成形することがで
きるが、シート状に成形するのが特にパンに折り込む場
合には好ましい。Although the composition can be molded into various shapes, it is preferable to mold it into a sheet, especially when it is to be folded into bread.
〔試験例）−１
本発明の効果を試験例により説明する。試験に際して、
それぞれ第１表に示す配合量の組成物原料を用いて本発
明のチーズ含有乳化油脂組成初回及び対照品■を製造し
た。製造法は以下に示すように行った。[Test Example)-1 The effects of the present invention will be explained using a test example. During the exam,
A first cheese-containing emulsified fat composition of the present invention and a control product (2) were manufactured using composition raw materials in the amounts shown in Table 1, respectively. The manufacturing method was as shown below.
（本頁以下余白）
第 １ 表
（単位：ｇ）
まず、チェダーチーズは予めチョッパーを用いて細片に
しておいた。そこで、全材料をニーダに投入し、８０〜
８５℃に加温維持しながら攪拌して充分に乳化させた後
これを取り出し、ラップで包んでから厚さＩＣ１）のシ
ート状に成形して、本発明のチーズ含有乳化油脂組成初
回及び対照品■をそれぞれ製造し冷蔵庫に保管した。(Margin below this page) Table 1 (Unit: g) First, cheddar cheese was cut into thin pieces using a chopper in advance. So, I put all the ingredients into the kneader and
After thoroughly emulsifying the emulsification by stirring while maintaining the temperature at 85° C., it was taken out, wrapped in plastic wrap, and formed into a sheet having a thickness of IC1). ■ Each was manufactured and stored in the refrigerator.
その結果、囚は均一で且つ弾力に冨んだ組織であったが
、■は油脂とチーズが分離しており、チーズ内への油脂
のとり込みが行われなかったことが実証された。そして
、１ｃ１）の厚さにした囚及び■をそれぞれシータ−で
１日の厚さに展延したところ囚はきれいに展延したが■
はところどころに割れ目ができた。As a result, the cells had a uniform and elastic structure, but in case (2), the fat and oil were separated from the cheese, demonstrating that the fat and oil were not incorporated into the cheese. Then, when I used a sheeter to spread 1c1) thick and
There were cracks here and there.
〔試験例〕−２
練り込み原材料として、（試験例）−１で製造した本発
明に係るチーズ含有乳化油脂組成初回又は対照品■をそ
れぞれ用いて、第２表に示す配合量の製パン材料により
直捏法でバターロールを製造した。製造法は以下に示す
ように行った。[Test Example]-2 Using the cheese-containing emulsified oil composition initial product according to the present invention manufactured in (Test Example)-1 or the control product ■ as the raw material for kneading, bread making materials with the blending amounts shown in Table 2 were used. Butter rolls were manufactured using the direct kneading method. The manufacturing method was as shown below.
（本頁以下余白）
第２表
まず、それぞれ計量した小麦粉、イースト、食塩、砂糖
をミキサーのボウルに入れて軽く混合した後、攪拌しな
がら卵及び水（３０〜４０℃）を徐々に加えて４分間低
速ミキシングを行い、ついで５分間中速ミキシングを行
った。(Margins below this page) Table 2 First, put each weighed amount of flour, yeast, salt, and sugar into the bowl of a mixer and mix them gently, then gradually add eggs and water (30-40℃) while stirring. Low speed mixing was performed for 4 minutes, followed by medium speed mixing for 5 minutes.
そこで、チーズ含有乳化油脂組成初回又は対照品■をそ
れぞれ加えてさらに中速で５分間ミキシングを行った。Therefore, the cheese-containing emulsified fat composition initial composition or the control product (2) were added, and mixing was further performed at medium speed for 5 minutes.
ついで、温度２８℃、湿度７５％で９０分間−次醗酵を
行った。−次醗酵終γ後、生地を４０ｇ／個に分割し、
ベンチタイムとして室温に１５分間放置した後成型し、
温度３６℃、湿度８５％のホイロ条件下、４０分間の仕
上げ醗酵を行い、そして２１０℃で１０分間焼成してバ
ターロールを製造した。Next, a second fermentation was carried out for 90 minutes at a temperature of 28° C. and a humidity of 75%. -After the next fermentation γ, divide the dough into 40g/piece,
After leaving it at room temperature for 15 minutes as bench time, mold it.
Final fermentation was carried out for 40 minutes under incubation conditions at a temperature of 36°C and humidity of 85%, and then baked at 210°C for 10 minutes to produce butter rolls.
それぞれ得られたバターロールの品質を第３表に示す。Table 3 shows the quality of the butter rolls obtained.
第 ３ 表
（◎きわめて良好、Ｏ良好、Ｘ不良）
第３表の結果から明らかなとおり、本発明に係るチーズ
加工食品囚を使用したバターロールは、組織、外観、食
感とも良好で、均一に膨張して焼きむらがな（、チーズ
の風味にきわめて冨み、コクのあるものであった。これ
に対して、対照品■を使用したバターロールは、ふくら
みが全く足らず、組織も粗いだけでなく、焼き色にもむ
らがあり、しかもベタッとした食感を呈しており、実用
に供することはできなかろた。Table 3 (◎Very good, O good, The butter rolls made with control product ■ were not puffy at all and had a rough structure. Moreover, the baked color was uneven and the texture was sticky, making it impossible to put it to practical use.
以上の結果から明らかなとおり、チーズ、油脂、水等か
らなるＯ／Ｗ型乳化油脂組成物であっても澱粉及びガム
質を欠くものを使用した場合は目的とするチーズ含有乳
化油脂組成物は得られず、本発明のように、これにさら
に澱粉及びガム質を付加した組成物を使用した場合、は
じめて、目的とする練り込み又は折り込みに適した製菓
製パン用チーズ含有乳化油脂組成物が得られることが判
った。As is clear from the above results, even if it is an O/W type emulsified oil composition consisting of cheese, oil, fat, water, etc., if one lacking starch and gum quality is used, the desired cheese-containing emulsified oil composition will not be produced. However, when a composition in which starch and gummy substances are further added as in the present invention is used, a cheese-containing emulsified fat composition for confectionery and bread suitable for kneading or folding can be obtained for the first time. I found out that I can get it.
本発明のチーズ含有乳化油脂組成物の製造法によれば、
得られた製品はすぐれた展延性を呈し、製菓製パンに際
し、これを直接生地に練り込み又は折り込むことにより
、チーズ自体を直接取り込ませた新規な製品を製造する
ことができ、しかも、製品の品質は外観、組織、風味の
いずれにおいても良好なものが得られるという顕著な効
果を奏するものである。According to the method for producing a cheese-containing emulsified oil and fat composition of the present invention,
The obtained product exhibits excellent spreadability, and by kneading or folding it directly into the dough during confectionery and bread making, it is possible to produce a new product in which cheese itself is directly incorporated. As for quality, it has a remarkable effect in that good products can be obtained in terms of appearance, structure, and flavor.
〔実施例〕−１
第４表に示す配合量の組成物原料を用いて〔試験例〕−
１と同様の製造法でチーズ含有乳化油脂組成物０を製造
した。[Example]-1 [Test example]-1 using the composition raw materials in the amounts shown in Table 4
Cheese-containing emulsified oil composition 0 was manufactured using the same manufacturing method as Example 1.
第４表
得られたチーズ含有乳化油脂組成物０は組織が均一で、
弾力性のある組織を有するものであった。そしてシータ
−で１ｆｌの厚さに展延したところ、割れ目もできず、
きれいに展延した。Table 4 The obtained cheese-containing emulsified fat composition 0 has a uniform structure,
It had an elastic tissue. When it was spread to a thickness of 1 fl with a sheeter, no cracks were formed.
It spread nicely.
〔実施例〕−２
折り込み用原料として〔実施例）−１で製造したチーズ
含有乳化油脂組成物０を用いて、第５表に示す配合量の
製パン材料により直捏法でクロワツサンを製造した。製
造法は以下に示すように行った。[Example]-2 Using the cheese-containing emulsified oil composition 0 produced in [Example)-1 as a raw material for folding, croissants were produced by a direct kneading method with bread making ingredients in the amounts shown in Table 5. . The manufacturing method was as shown below.
第 ５ 表
まず、第５表の製パン材料（ロールイン用チーズ含有乳
化油脂組成物０を除く）を均一に混捏し、シータ−で生
地を展延し、ロールイン用のチーズ含有乳化油脂組成物
０を置いて折り込み、再び展延して重ね合わせる方法を
くり返して生地を作り、後は常法にしたがってクロワツ
サンを製造した。Table 5 First, the bread making materials in Table 5 (excluding cheese-containing emulsified fat composition for roll-in) were uniformly kneaded, the dough was rolled out on a sheeter, and the cheese-containing emulsified fat composition for roll-in was prepared. The dough was made by repeating the method of placing item 0, folding it, rolling it out again and overlapping it, and then produced the croissant according to the conventional method.
得られたクロワツサンは外観、組織とも良好であり、チ
ーズ風味に冨み、こくがあるものであった。The obtained croissant had good appearance and texture, and had a rich and rich cheese flavor.
Claims (6)
ム質及び必要に応じて食塩を含有してなるＯ／Ｗ型乳化
油脂組成物を加熱処理した後、成形することを特徴とす
る練り込み又は折り込みに適した製菓製パン用チーズ含
有乳化油脂組成物の製造法。(1) The O/W type emulsified oil/fat composition containing cheese, fat, oil, starch material, water, natural or synthetic gum, and optionally salt is heat-treated and then molded. A method for producing a cheese-containing emulsified oil and fat composition suitable for kneading or folding for confectionery and bread making.
がそれぞれ１０〜８０％及び１５〜７０％、好ましくは
３５〜６５％及び２５〜４５％、であることを特徴とす
る特許請求の範囲第１項の製菓製パン用チーズ含有乳化
油脂組成物の製造法。(2) A patent characterized in that the content of cheese and fat in the O/W type emulsified fat composition is 10 to 80% and 15 to 70%, preferably 35 to 65% and 25 to 45%, respectively. A method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread making according to claim 1.
質の含量が０．５〜１０％及び０．０１〜１．０％であ
ることを特徴とする特許請求の範囲第１項の製菓製パン
用チーズ含有乳化油脂組成物の製造法。(3) The content of starchy material and gummy material in the O/W type emulsified oil and fat composition is 0.5 to 10% and 0.01 to 1.0%, Claim 1 2. Method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread production.
ズの１種又は２種以上を使用することを特徴とする特許
請求の範囲第１項の製菓製パン用チーズ含有乳化油脂組
成物の製造法。(4) The method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread making according to claim 1, characterized in that one or more of natural cheese and processed cheese is used as the cheese.
る特許請求の範囲第１項の製菓製パン用チーズ含有乳化
油脂組成物の製造法。(5) The method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread making according to claim 1, wherein the molding is sheet-like molding.
０〜２０℃、展延する前の組成物の厚さ１ｃｍ、展延す
る厚さ（シーターのローラー間の間隙）１ｍｍの条件で
展延したとき組織に割れ目や切れ目ができずにきれいに
展延する性質を有することを特徴とする特許請求の範囲
第１項の製菓製パン用チーズ含有乳化油脂組成物の製造
法。(6) The cheese-containing emulsified oil and fat composition has a composition temperature of 1
When spread at 0 to 20°C, the thickness of the composition before spreading is 1 cm, and the spreading thickness (gap between the rollers of the sheeter) is 1 mm, the structure is spread neatly without any cracks or cuts. A method for producing a cheese-containing emulsified oil and fat composition for confectionery and bread making according to claim 1, which is characterized by having the property of:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60004857A JPS61166345A (en) | 1985-01-17 | 1985-01-17 | Production of emulsified oils and fats composition containing cheese for confectionary and bread making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60004857A JPS61166345A (en) | 1985-01-17 | 1985-01-17 | Production of emulsified oils and fats composition containing cheese for confectionary and bread making |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61166345A true JPS61166345A (en) | 1986-07-28 |
| JPH0581212B2 JPH0581212B2 (en) | 1993-11-11 |
Family
ID=11595344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60004857A Granted JPS61166345A (en) | 1985-01-17 | 1985-01-17 | Production of emulsified oils and fats composition containing cheese for confectionary and bread making |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61166345A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02227029A (en) * | 1989-02-28 | 1990-09-10 | Snow Brand Milk Prod Co Ltd | Production of thin type processed cheeses rich in flexibility |
| JP2007209254A (en) * | 2006-02-09 | 2007-08-23 | Kaneka Corp | Roll-in filling material |
| WO2014092008A1 (en) * | 2012-12-12 | 2014-06-19 | 雪印メグミルク株式会社 | Cheese and production method therefor |
| WO2014092009A1 (en) * | 2012-12-12 | 2014-06-19 | 雪印メグミルク株式会社 | Cheese product and production method therefor |
| JP2015204790A (en) * | 2014-04-21 | 2015-11-19 | 日油株式会社 | Roll-in oil-in-water type emulsion composition |
| WO2020148963A1 (en) * | 2019-01-16 | 2020-07-23 | 不二製油グループ本社株式会社 | Method for producing flavor oil having burnt cheese flavor |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5235543B2 (en) * | 2008-07-17 | 2013-07-10 | 雪印メグミルク株式会社 | Cheese-like food and method for producing the same |
| JP5522770B2 (en) * | 2008-07-17 | 2014-06-18 | 雪印メグミルク株式会社 | Cheese-like food and production method thereof |
| JP5229999B2 (en) * | 2008-07-17 | 2013-07-03 | 雪印メグミルク株式会社 | Cheese-like food and method for producing the same |
| JP5230000B2 (en) * | 2008-07-17 | 2013-07-03 | 雪印メグミルク株式会社 | Cheese-like food and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56158050A (en) * | 1980-01-30 | 1981-12-05 | Cpc International Inc | Cheese bread |
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
-
1985
- 1985-01-17 JP JP60004857A patent/JPS61166345A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56158050A (en) * | 1980-01-30 | 1981-12-05 | Cpc International Inc | Cheese bread |
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02227029A (en) * | 1989-02-28 | 1990-09-10 | Snow Brand Milk Prod Co Ltd | Production of thin type processed cheeses rich in flexibility |
| JP2007209254A (en) * | 2006-02-09 | 2007-08-23 | Kaneka Corp | Roll-in filling material |
| WO2014092008A1 (en) * | 2012-12-12 | 2014-06-19 | 雪印メグミルク株式会社 | Cheese and production method therefor |
| WO2014092009A1 (en) * | 2012-12-12 | 2014-06-19 | 雪印メグミルク株式会社 | Cheese product and production method therefor |
| JP2014113125A (en) * | 2012-12-12 | 2014-06-26 | Snow Brand Milk Products Co Ltd | Cheeses and production method thereof |
| JP2014113126A (en) * | 2012-12-12 | 2014-06-26 | Snow Brand Milk Products Co Ltd | Cheeses and production method thereof |
| JP2015204790A (en) * | 2014-04-21 | 2015-11-19 | 日油株式会社 | Roll-in oil-in-water type emulsion composition |
| WO2020148963A1 (en) * | 2019-01-16 | 2020-07-23 | 不二製油グループ本社株式会社 | Method for producing flavor oil having burnt cheese flavor |
| JP2020110128A (en) * | 2019-01-16 | 2020-07-27 | 不二製油株式会社 | Method for producing charred cheese flavor-including flavor oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0581212B2 (en) | 1993-11-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6588706B2 (en) | Water-in-oil type emulsified oil and fat composition and margarine and bakery product using the same | |
| JP3418029B2 (en) | Fat composition and method for producing bread using the same | |
| JP4007410B2 (en) | Fermented flavor material | |
| JPS61166345A (en) | Production of emulsified oils and fats composition containing cheese for confectionary and bread making | |
| JP6914627B2 (en) | A method for improving the texture of plastic fat and oil compositions, foods, and baked products, and a method for improving the storage stability of baked products. | |
| JPH06225684A (en) | Composition for improving quality of starch food | |
| JPS6028245B2 (en) | Kneaded oil and fat composition for confectionery and bread making | |
| JPS6030635A (en) | Production of frozen dough of yeast fermentation food | |
| JP6316604B2 (en) | Manufacturing method for bakery products | |
| JP7093167B2 (en) | How to make bread | |
| JP3422508B2 (en) | Oil composition | |
| JP4268749B2 (en) | Water-in-oil emulsified fat composition | |
| JPH0369489B2 (en) | ||
| JP2970366B2 (en) | Filling for roll-in | |
| JP2019080523A (en) | Yeast pie | |
| JPS6411259B2 (en) | ||
| JPS6153003B2 (en) | ||
| JP3143723B2 (en) | New donuts and their mix | |
| JP3099307B2 (en) | Flower paste for roll-in bread | |
| JP2753867B2 (en) | Cavity forming agent | |
| JP3379926B2 (en) | Taste filling for kneading dough | |
| JPS5982036A (en) | Cream puff crust, crust mix and production of cream puff crust | |
| JP2693837B2 (en) | Bread modification method | |
| JPH0427812B2 (en) | ||
| JPH04117236A (en) | Production of laminated confectionery |