JP2808292B2 - Manufacturing method of heat-resistant cheese suitable for cooking - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing heat-resistant cheese suitable for cooking. More specifically, the production of heat-resistant cheese suitable for cooking, characterized by adding and mixing a dried powder of fish meat and a molten salt and / or albumin to natural cheese and heating and melting the mixture by a conventional method. It is about the method.

(Prior art) Conventionally, with respect to heat-resistant cheese, a method of adding 1.0 to 20.0% of albumin to natural cheese to prevent the shape of the cheese from being deformed by heat (Japanese Patent Application Laid-Open No. 54-92654), heat-treating potatoes to raw cheese After heating and mixing a mixture of starch that has been pregelatinized and starch and a mixture of CMC and an appropriate amount of water, the mixture is cooled and disintegrated in hot water or hot oil at 100 ° C or higher. Yayo, a method of producing processed cheese food that does not lose its shape during frying (Japanese Patent Publication No. 45-3192), starch 4-50%, liquid egg white 10-
A method for producing meat products containing cheese using a shape-retaining bend-like material obtained by adding 30%, cheese 20-86%, and appropriately adding water thereto and uniformly kneading (Japanese Patent Publication No. 56-49101) and natural Add alpha starch, albumin and molten salt to cheese
Mixing, the water content of the filling material to obtain the mixture is 45 to
A method for producing a filling material for confectionery and bread making with good shape-retaining property and water-retaining property comprising a cheese whose main material is adjusted to a water content of 65% and melted by heating is disclosed (JP-A-63-74450). Have been.

However, when heating and cooking cheese, a desired product cannot be obtained even if the above-described means for preventing shape collapse and maintaining shape retention during heating are applied.

In other words, those to which only albumin was added had a hard constitution,
It lacks caking properties and may crack or brown during cooking. In addition, the starch and the CMC to which the starch and CMC are added cannot retain the physical action at the time of cooking (such as stirring the cut one while heating it), even if the shape retention is maintained to some extent. Next, any of starch and liquid egg white and α-starch and albumin are not suitable for cooking by heating because they are high-moisture or filling materials.

(Problems to be Solved by the Invention) The present invention has been made in order to cut cheese into dice and use it effectively as a material for stir-fry (fried rice, roasted vegetables, etc.). An object of the present invention is to provide a method for producing a heat-resistant cheese suitable for heating and cooking, which has good shape retention and does not collapse into a dumpling shape during stirring.

(Means for Solving the Problems) The heat-resistant cheese according to the present invention is obtained by adding and mixing a dried powder of fish meat and a molten salt and / or albumin to natural cheese, and heating and melting the same by a conventional method. Thus, it is important to use a dried powder of fish meat.

The dried fish meat powder used in the present invention is added in an amount of 10 parts by weight or less, preferably 3 to 6 parts by weight based on 100 parts by weight of natural cheese.

If the amount of the dried powder of fish meat is less than 3 parts by weight, the heat-resistant shape retention of the cheese cannot be sufficiently maintained, and the cheese cannot withstand physical effects such as stirring during heating. On the other hand, if the amount is more than 10 parts by weight, the constitution becomes hard and the flavor of the cheese deteriorates.

Next, the molten salt used in the present invention may be one or more of phosphates and / or sodium citrate commonly used for the production of process cheeses, appropriately mixed, and the natural cheese 10
It is appropriate to add 1 to 3 parts by weight to 0 part by weight.

Various albumins are used in the present invention, and it is appropriate to add 0.5 to 1.5 parts by weight of ovalbumin to 100 parts by weight of natural cheese. Albumin does not have to be particularly used, but by adding it, the heat-resistant shape retention of the cheese can be further enhanced.

(Action and Effect) Next, according to the present invention, a dried powder of fish meat and a molten salt and / or albumin are added to natural cheese.
After mixing and heating and melting by a conventional method, in order to clarify the effect of the heat-resistant cheese which was cooled and mold-packed, only natural cheese as a control and phosphate as a comparative example,
The following test was conducted on the cheeses to which the phosphate and albumin were added, each of which was heated and melted in the same manner, and then cooled and clogged.

Preparation of Sample Cheese was produced by the following formulation using 100 g of natural cheese as a main raw material.

Test method This product was cut into 5 mm squares and fried in a Teflon-coated frying pan (surface temperature 210 ° C.) for 3 minutes.

After the frying, the cheese was taken out, and a non-defective product having no deformation and no adhesion between the cheeses was determined as a non-defective product, and the non-defective product ratio (%) was determined by the following equation.

As can be seen in Table 2, according to the present invention, the dried powder of the present invention alone or in combination with egg white albumin added to natural cheese is heated and melted by a conventional method, and then cooled and molded. The effect of heat-resistant cheese is observed.

As described above, the heat-resistant cheese obtained according to the present invention
It is cut into 5mm square dice and can be effectively used as a stir-fry (fried rice, fried vegetables, etc.) material and can maintain the function of a well-cut and heat-resistant cheese as a nutritionally balanced foodstuff.

 Hereinafter, the present invention will be specifically described based on examples.

Example 1 Phosphate to 10 kg of natural cheese (cheddar cheese)
Add 200g and 300g of this ground powder ("Provine" manufactured by Taiyo Fisheries Co., Ltd.), pass steam into the melting pot, heat, stir, mix at 85 ° C, melt, cool, and mold. To obtain a heat-resistant cheese.

This product was cut into 5 mm square dice, fried in a frying pan with rice and chopped vegetables (carrots, onions, peppers) for 3 minutes to make fried rice with cheese. The cheese in the fried rice did not lose its shape, and its yellow color was vivid and appetizing.

Example 2 Phosphate to 10 kg of natural cheese (cheddar cheese)
200 g, the present dried powder (300 g) and 100 g of ovalbumin were added, and a heat-resistant cheese was obtained in the same manner as in the following examples.

This product was cut into 5 mm square dice, and minced pork, minced onions, and seasonings were fried in sesame oil to produce pork ingredients. This material was wrapped in pork dough as a filling material and steamed for 30 minutes using a steamer. After steaming,
When the pork bun was cut and the cheese of the ingredients was taken out and inspected, the shape was good without any deformation.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23C 19/082 A23C 19/09

Claims (1)

(57) [Claims] 1. A heat-resistant cheese suitable for cooking, characterized by adding and mixing a dried powder of fish meat and a molten salt and / or albumin to natural cheese and heating and melting in a conventional manner. Manufacturing method.