JPS6374450A - Production of filling material for confectionery-baking - Google Patents

Production of filling material for confectionery-baking

Info

Publication number
JPS6374450A
JPS6374450A JP61218949A JP21894986A JPS6374450A JP S6374450 A JPS6374450 A JP S6374450A JP 61218949 A JP61218949 A JP 61218949A JP 21894986 A JP21894986 A JP 21894986A JP S6374450 A JPS6374450 A JP S6374450A
Authority
JP
Japan
Prior art keywords
cheese
filling material
albumin
added
parts
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
Application number
JP61218949A
Other languages
Japanese (ja)
Other versions
JPH029782B2 (en
Inventor
Takeshi Goto
武 後藤
Katsuyoshi Obara
小原 勝義
Masako Ichikawa
市川 昌子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP61218949A priority Critical patent/JPS6374450A/en
Publication of JPS6374450A publication Critical patent/JPS6374450A/en
Publication of JPH029782B2 publication Critical patent/JPH029782B2/ja
Granted legal-status Critical Current

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  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE:To obtain a filling material having good water holding property without causing scattering by swelling, by adjusting a blend of natural cheese with alpha-starch, albumin and molten salt to a specific moisture content and melting the blend while heating. CONSTITUTION:alpha-Starch, albumin and molten salt are added and blended with natural cheese. The moisture content of the resultant blend is then adjusted to give 45-65% moisture in the obtained filling material and the adjusted filling material is melted while heating. Egg white albumin is preferred as the albumin used. The amount (dry weight) of added albumin is normally 0.3-2.5pts.wt. based on 100pts.wt. raw material cheese. The molten salt is normally used for producing process cheese and a mixed salt of sodium pyrophosphate with sodium metaphosphate, etc., are exemplified.

Description

【発明の詳細な説明】 童束上皇科朋分野 本発明は、製菓・製パン用のフィリング材もしくはトッ
ピング材として利用するのに適したチーズを主材とした
加工食品の製造方法に関する。
DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a processed food mainly made of cheese, which is suitable for use as a filling material or topping material for confectionery and bread making.

技術的背呆 従来、チーズを、製菓・製パン等のように加熱処理を行
う食品の中種、すなわち、フィリング材として利用する
場合、チーズの保形性が失われ、表面に被膜を形成して
遂には膨張飛散するようになり、更に、残存したチーズ
は水分の蒸発、移行により固化するに至る。
Technical drawbacks Traditionally, when cheese is used as a filling material for foods that undergo heat treatment, such as in confectionery and bread making, the cheese loses its shape retention and forms a film on its surface. Eventually, the cheese expands and scatters, and the remaining cheese solidifies due to evaporation and migration of water.

したがって、チーズはその味覚上製菓や製パンのフィリ
ング材等として適しているにもかかわらず、実際にはフ
ィリング材として利用されていないのが現状である。
Therefore, although cheese is suitable as a filling material for confectionery and bread making due to its taste, it is currently not actually used as a filling material.

従来、チーズを加熱調理する場合にみられる保形性の喪
失及び組織の崩壊等を防止するために、ナチュラルチー
ズにアルブミンを1.0〜20.0%添加して、から揚
げによるチーズの形崩れを防止すること(特開昭54−
92654号)、並びに原料チーズに、じゃがいもを熱
処理して澱粉をα化したものと澱粉の混合物及びCMC
と適量の水を添加した混合物を加熱混合した後、冷却す
ることにより、100℃以上の熱湯中もしくは熱油中で
組成分の分散による崩壊や、がら揚に際しての形崩れが
起らないチーズ加工食品を製造する方法(特公昭45−
3192号)が提案されている。
Conventionally, in order to prevent the loss of shape retention and tissue collapse that occur when cheese is heated, 1.0 to 20.0% albumin is added to natural cheese, and the shape of the cheese is reduced by deep-frying. Preventing collapse (Unexamined Japanese Patent Publication No. 1987-
No. 92654), and raw cheese, a mixture of starch that has been gelatinized by heat-treating potatoes, and CMC.
Cheese processing that prevents disintegration due to dispersion of components in hot water or hot oil of 100°C or higher, and does not lose its shape during frying, by heating and mixing a mixture with an appropriate amount of water and then cooling it. Method of manufacturing food
No. 3192) has been proposed.

しかしながら、チーズを製菓・製パン用フィリング材と
して利用する場合、上述したような加熱時における形崩
れ防止のための手段を適用しても所望のものが得られな
い。すなわち、ナチュラルチーズにアルブミンのみを添
加したのでは、得られるフィリング材の表面が硬質とな
り、また、ナチュラルチーズに、澱粉をα化した熱処理
したじゃがいもと澱粉との混合物及びCMCを添加した
ものでは、得られるフィリング材の加熱処理(焼き上げ
)後の残量の高さが不十分であるため、フィリング材と
して適さない等の問題がある。なお、α澱粉のみを添加
して得られるフィリング材では糊状を呈し、チーズ本来
の特性を失う。
However, when using cheese as a filling material for confectionery and bread making, the desired product cannot be obtained even if the above-described means for preventing deformation during heating are applied. In other words, if only albumin is added to natural cheese, the surface of the resulting filling material will be hard, and if natural cheese is added to a mixture of heat-treated potatoes and starch in which the starch has been pregelatinized, and CMC, Since the remaining amount of the obtained filling material after heat treatment (baking) is insufficient, there are problems such as not being suitable as a filling material. Note that a filling material obtained by adding only α-starch becomes pasty and loses the original characteristics of cheese.

発■が7しようとする課題 本発明は、チーズを製菓・製パン用フィリング材として
有効に利用するためになされたものであって、加熱処理
時に保形性が失われることがなく、かつ表面に被膜を形
成せず、したがって、膨張による飛散を伴なわない保水
性の良好な、チーズを主材とする上記フィリング材を製
造するための方法を提供することを課題とする。
The present invention was made in order to effectively utilize cheese as a filling material for confectionery and bread making, and the purpose of the present invention is to prevent loss of shape retention during heat treatment and to maintain a smooth surface. It is an object of the present invention to provide a method for producing the above-mentioned filling material mainly made of cheese, which does not form a film on the filling material and therefore has good water retention without scattering due to expansion.

以下本発明の詳細な説明する。The present invention will be explained in detail below.

光貝■構底 本発明の構成上の特徴は、ナチュラルチーズに、α澱粉
及びアルブミンと溶融塩を添加、混合して加熱溶融した
後、冷却することにより、製菓・製パン用フィリング材
を得ることにある。
The structural feature of the present invention is that alpha starch, albumin, and molten salt are added to natural cheese, mixed, heated and melted, and then cooled to obtain a filling material for confectionery and bread making. It is in.

ここでいう“製菓・製パン用フィリング材”とは、いわ
ゆる中種を主な対象とするものであるが、この他に製菓
用のトッピングとしての適用も包含するものである。
The term "filling material for confectionery/bread making" as used herein is intended primarily for so-called fillings, but also includes applications as toppings for confectionery.

課題を”決するための手段 本発明に係るフィリング材は、ナチュラルチーズを主原
料として用い、これにα澱粉とアルブミンを溶融塩と共
に添加、混合して加熱溶融した後、冷却することにより
得られるものであって、α澱粉とアルブミンを併用する
ことが重要である。
Means for Solving the Problems The filling material according to the present invention is obtained by using natural cheese as the main raw material, adding alpha starch and albumin together with molten salt, mixing, heating and melting, and then cooling. Therefore, it is important to use α-starch and albumin together.

ここで用いるα澱粉は原料チーズ1oo重量部に対して
乾量として10〜30重量部、好ましくは20重量部の
割合で添加する。α澱粉の添加量が10重量部よりも少
ないとチーズの耐熱保形性が十分に保つことができず、
一方30重量部よりも多くなるとチーズ自体の流動性が
失われて製菓や製パンのための充填作業が不可能となる
The α-starch used here is added in a dry amount of 10 to 30 parts by weight, preferably 20 parts by weight, per 10 parts by weight of the raw material cheese. If the amount of α-starch added is less than 10 parts by weight, the heat-resistant shape retention of cheese cannot be maintained sufficiently,
On the other hand, if the amount exceeds 30 parts by weight, the fluidity of the cheese itself will be lost, making filling operations for confectionery and bread making impossible.

また、α澱粉と併用するアルブミンは各種のものが用い
られるが、その中でも卵白アルブミンによる効果が良好
である。アルブミンは原料チーズ100重量部に対し乾
量として0.3〜2.5重量部、好ましくは0.8重量
部の割合で添加する。
Various types of albumin can be used in combination with α-starch, and among them, egg white albumin has the best effect. Albumin is added in a dry amount of 0.3 to 2.5 parts by weight, preferably 0.8 parts by weight, per 100 parts by weight of raw cheese.

このアルブミンの添加量が0.3重量部より少ないとそ
の効果が小さくなり、一方2.5重量部を超えるとプッ
ティングの強い組織のフィリング材となって製菓や製パ
ンにおける充填保形が不可能となる。
If the amount of albumin added is less than 0.3 parts by weight, the effect will be reduced, while if it exceeds 2.5 parts by weight, the filling material will have a strong putting structure, making it difficult to maintain the filling shape in confectionery and bread making. It becomes possible.

本発明ではナチュラルチーズに、上述のごとくしてα澱
粉とアルブミンを添加、混合し、これに溶融塩を添加し
て加熱溶融するものであって、ここで用いる溶融塩はプ
ロセスチーズの製造に通常用いられるものであって、ピ
ロリン酸ナトリウムとメタリン酸ナトリウムの混合塩等
を例示し得る。
In the present invention, α-starch and albumin are added and mixed to natural cheese as described above, and molten salt is added to this and heated and melted. The molten salt used here is commonly used in the production of processed cheese. Examples of the salts used include mixed salts of sodium pyrophosphate and sodium metaphosphate.

溶融塩の添加量は原料チーズ100重量部に対して2〜
3重量部が適当である。
The amount of molten salt added is 2 to 100 parts by weight of raw cheese.
3 parts by weight is suitable.

本発明においては、上記加熱溶融に当って、上記各物質
の添加に加えて、ソルビット、天然ガム類等を更に原料
チーズに添加して、得られるフィリング材の保水性を−
そう高めることもできる。
In the present invention, in addition to the above-mentioned substances, sorbitol, natural gums, etc. are further added to the raw cheese during the heating and melting process to improve the water retention of the resulting filling material.
You can also increase it.

なお、これらの物質は原料チーズ100重量部に対して
ソルビットで10〜30重量郁、好ましくは15重量部
、ガム類で0.5〜1.5重量部、好ましくは1重量部
をそれぞれ添加するとよい。
These substances include sorbitol in an amount of 10 to 30 parts by weight, preferably 15 parts by weight, and gums in an amount of 0.5 to 1.5 parts by weight, preferably 1 part by weight, to 100 parts by weight of the raw cheese. good.

また、上記加熱溶融にあたっては、最終的に得られるフ
ィリング材製品の水分が45%〜65%、好ましくは5
0%程度になるように加水する。
In addition, in the above-mentioned heating and melting, the moisture content of the final obtained filling material product is 45% to 65%, preferably 5%.
Add water to about 0%.

上記フィリング材の水分がその機能に与える影響を調べ
た結果を添付図に示す。
The attached figure shows the results of investigating the effect of moisture in the filling material on its function.

添付図において第1図は、水分とフィリング材の加熱時
における膨張による破裂数の関係を示し、第2図は同し
く水分とフィリング材の焼成時における残量の高さとの
関係を示したものであって、水分が50%前後の場合に
良好な効果が得られる。
In the attached drawings, Figure 1 shows the relationship between moisture and the number of ruptures due to expansion of the filling material during heating, and Figure 2 similarly shows the relationship between moisture and the height of the remaining amount of the filling material during firing. Good effects can be obtained when the moisture content is around 50%.

上記チーズを主材とする混合物の加熱溶融は、各種の乳
化釜を用いて行い得るが、特にステファン乳化釜を用い
ると均質な溶融が行われるので緻密で−そう安定した製
品を得ることができる。
The above-mentioned cheese-based mixture can be heated and melted using various emulsifying pots, but the use of a Stefan emulsifying pot in particular achieves homogeneous melting, making it possible to obtain a dense and highly stable product. .

なお、加熱溶融は、85〜90℃の温度に達するように
行うことが、製品の保存上望ましい。
In addition, it is desirable for the heating and melting to be carried out to reach a temperature of 85 to 90° C. for the preservation of the product.

このようにして加熱溶融した混合物を、例えばナイロン
製フィルム等に充填、包装して冷却することにより、フ
ィリング材製品が得られる。
A filling material product is obtained by filling the mixture heated and melted in this manner into a nylon film, packaging the mixture, and cooling the mixture.

次に、本発明に従って、ナチュラルチーズにα澱粉とア
ルブミンを併用して添加、混合し、これに溶融塩を加え
て加水下に加熱溶融した後、冷却して得られるフィリン
グ材の効果を明らかにするために下記の実験を行った。
Next, according to the present invention, the effect of a filling material obtained by adding and mixing α-starch and albumin together to natural cheese, adding molten salt to this, heating and melting it with water added, and cooling it was clarified. In order to do so, we conducted the following experiment.

なお、対照としてナチュラルチーズに溶融塩のみを添加
したもの、また、比較例として卵白アルブミンと溶融塩
を添加したもの及びα澱粉と溶融塩を添加したものをそ
れぞれ同様に加熱溶融した後、冷却して得られたフィリ
ング材についても同様の試験を行った。試験方法: ■試料の調製 チェダーチーズ200gを主材とする下記配合による混
合物を調製した。
In addition, as a control, natural cheese to which only molten salt was added, and as a comparative example, cheese to which ovalbumin and molten salt were added, and cheese to which alpha starch and molten salt were added were heated and melted in the same manner, and then cooled. A similar test was also conducted on the filling material obtained. Test method: (1) Preparation of sample A mixture containing 200 g of cheddar cheese as a main ingredient was prepared according to the following formulation.

試料A(本発明) 試料B(比較例1) 試料C(比較例2) 試料D(対照) ■試験方法 常法によりパン生地を作り、これで中種を包み、210
℃で12分間焼き上げた。ただし、1個当りのパン生地
重量は40g、中種(フィリング材)は30gとした。
Sample A (invention) Sample B (comparative example 1) Sample C (comparative example 2) Sample D (control) ■Test method Bread dough was made according to the usual method, the dough was wrapped in it, and 210
Bake at ℃ for 12 minutes. However, the weight of each bread dough was 40 g, and the dough (filling material) was 30 g.

■測定方法 破裂の数−−−焼き上げ後、目視により天板上に中種が
流れ出した数を測定。
■Measurement method: Number of ruptures---After baking, visually measure the number of pieces that have flowed out onto the top plate.

残量の高さ−焼き上げ、冷却後中央よりカットし、切断
面の中種の高さをノギス にて測定し、6個中の平均値で示 した。
Height of Remaining Amount - After baking and cooling, cut from the center, measure the height of the middle seed on the cut surface with a caliper, and show the average value of 6 pieces.

上記試験結果は下記表に示すとおりである。The above test results are shown in the table below.

(注)■破裂の数は、製パン6個中フィリング材の破裂
した数を示す。
(Note) ■The number of bursts indicates the number of bursts of filling material in 6 breads.

■残量の高さは、パンの焼き上げ後のフィリング材残量
の高さを示す。
■The height of the remaining amount indicates the height of the remaining amount of filling material after baking the bread.

上記表にみられるとおり、本発明に従ってα澱粉とアル
ブミンを併用してナチュラルチーズに添加したものを加
熱溶融した後、冷却して得られるフィリング材の効果が
認められる。
As seen in the above table, the effect of the filling material obtained by heating and melting a mixture of alpha starch and albumin added to natural cheese according to the present invention and then cooling is observed.

軟土のとおり、本発明に従って得られるチーズを主材と
するフィリング材は、製菓・製パンに際し中種として充
填し、加熱焼成した場合、保形性が良く、従来のように
膨張破裂して飛散することも実質上極めて少なく、一方
残量チーズの高さく焼き上げ後のフィリング残量の高さ
)も十分となる等の優れたフィリング材としての機能を
示す。
As with soft clay, the cheese-based filling material obtained according to the present invention has good shape retention when filled as a dough during confectionery and bread making, and when heated and baked, it does not expand or burst as in the past. It exhibits an excellent function as a filling material, with virtually no scattering, and on the other hand, the amount of remaining cheese (the height of the remaining amount of filling after baking) is sufficient.

以下に実施例を示し、本発明を具体的に説明する。EXAMPLES The present invention will be specifically explained below with reference to Examples.

実施例 下記配合によりチーズを主材とする混合物を調製した。Example A mixture containing cheese as the main ingredient was prepared using the following formulation.

ナチュラルチーズ        100 (kg)α
澱粉              20卵白アルブミン
          0.8ソルビツト       
     15カラギナン           0.
50−ガストビンガム        0.5水   
                 8゜上記混合物を
ステファン乳化釜に仕込んで温度が85〜90℃に達す
るまで加熱溶融した後、冷却してチーズ様のフィリング
材219.3gを得た。
Natural cheese 100 (kg) α
Starch 20 Ovalbumin 0.8 Sorbit
15 carrageenan 0.
50-Gustbing gum 0.5 water
8. The above mixture was charged into a Stefan emulsifying pot and heated and melted until the temperature reached 85-90°C, and then cooled to obtain 219.3 g of a cheese-like filling material.

【図面の簡単な説明】[Brief explanation of the drawing]

第1図は、本発明によるフィリング材の水分と、その加
熱時における膨張による破裂数の関係を示し、第2図は
、フィリング材の水分とその焼成時における残量の高さ
の関係を示したものである。
Figure 1 shows the relationship between the water content of the filling material according to the present invention and the number of ruptures due to expansion during heating, and Figure 2 shows the relationship between the water content of the filling material and the height of the remaining amount during firing. It is something that

Claims (5)

【特許請求の範囲】[Claims] (1)ナチュラルチーズにα澱粉及びアルブミンと溶融
塩を添加、混合し、該混合物を得られるフィリング材の
水分が45〜65%になるように水分を調整して加熱溶
融することを特徴とする製菓・製パン用フィリング材の
製造方法。
(1) It is characterized by adding and mixing alpha starch, albumin, and molten salt to natural cheese, adjusting the water content so that the water content of the filling material obtained from the mixture is 45 to 65%, and heating and melting. A method for producing filling materials for confectionery and bread making.
(2)原料チーズ100重量部に対し、α澱粉10〜3
0重量部及びアルブミン0.3〜2.5重量部を添加す
る特許請求の範囲第(1)項記載の製造方法。
(2) 10 to 3 parts of alpha starch per 100 parts by weight of raw cheese
0 parts by weight and 0.3 to 2.5 parts by weight of albumin are added.
(3)アルブミンが卵白アルブミンである特許請求の範
囲第(1)項又は第(2)項記載の製造方法。
(3) The manufacturing method according to claim (1) or (2), wherein the albumin is ovalbumin.
(4)ナチュラルチーズに、更にソルビット、天然ガム
類を添加する特許請求の範囲第(1)項記載の製造方法
(4) The manufacturing method according to claim (1), wherein sorbitol and natural gums are further added to the natural cheese.
(5)原料チーズ100重量部に対し、溶融塩2〜3重
量部添加する特許請求の範囲第(1)項記載の製造方法
(5) The manufacturing method according to claim (1), wherein 2 to 3 parts by weight of molten salt is added to 100 parts by weight of raw cheese.
JP61218949A 1986-09-17 1986-09-17 Production of filling material for confectionery-baking Granted JPS6374450A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61218949A JPS6374450A (en) 1986-09-17 1986-09-17 Production of filling material for confectionery-baking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61218949A JPS6374450A (en) 1986-09-17 1986-09-17 Production of filling material for confectionery-baking

Publications (2)

Publication Number Publication Date
JPS6374450A true JPS6374450A (en) 1988-04-04
JPH029782B2 JPH029782B2 (en) 1990-03-05

Family

ID=16727858

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61218949A Granted JPS6374450A (en) 1986-09-17 1986-09-17 Production of filling material for confectionery-baking

Country Status (1)

Country Link
JP (1) JPS6374450A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013069567A1 (en) * 2011-11-07 2013-05-16 雪印メグミルク株式会社 Processed cheese and method for producing same
JP2018201475A (en) * 2017-06-09 2018-12-27 株式会社明治 Cheese sauce for inclusion in food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013069567A1 (en) * 2011-11-07 2013-05-16 雪印メグミルク株式会社 Processed cheese and method for producing same
JP2018201475A (en) * 2017-06-09 2018-12-27 株式会社明治 Cheese sauce for inclusion in food

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