JP4482731B2 - Method for producing creamy cheese tofu - Google Patents
Method for producing creamy cheese tofu Download PDFInfo
- Publication number
- JP4482731B2 JP4482731B2 JP2004176642A JP2004176642A JP4482731B2 JP 4482731 B2 JP4482731 B2 JP 4482731B2 JP 2004176642 A JP2004176642 A JP 2004176642A JP 2004176642 A JP2004176642 A JP 2004176642A JP 4482731 B2 JP4482731 B2 JP 4482731B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- tofu
- whey
- gelling agent
- weight
- 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.)
- Expired - Fee Related
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Description
本発明は、ナチュラルチーズと乳清を用いて生成したチーズの溶剤と、ゲル化剤を加えた未凝固状態の温豆乳とからクリーミーで栄養豊富なチーズ豆腐の製造方法に関するものである。The present invention relates to a method for producing creamy and nutritious cheese tofu from a solvent of cheese produced using natural cheese and whey and uncoagulated warm soymilk to which a gelling agent is added.
従来のチーズ豆腐製造方法は、予め加温調整された豆乳にチーズを投入し攪拌により分散させた後に、更に攪拌しながらゼラチン等のゲル化剤を添加し降温しながら豆腐化するか、冷たい豆乳にチーズを投入し湯煎等の手法を用いて加温・攪拌によって豆乳内にチーズを混合分散（チーズは豆乳にはほとんど溶解しない）後に、更に攪拌しながらゼラチン等のゲル化剤を添加・降温しながら豆腐化するチーズ豆腐製造方法が用いられている。
特許公開2001-29029の豆腐ゼリーなどが代表的な製造方法であって、これらの製造方法で得られたチーズ豆腐はプリン風の滑らかさではあるが、クリーミー性とは表現し難い滑らかさとなっている。
Patent publication 2001-29029, such as tofu jelly, is a typical manufacturing method, and cheese tofu obtained by these manufacturing methods has a pudding-like smoothness, but it is difficult to express creamy. Yes.
チーズ豆腐の滑らかさを決定するのは、豆乳の含有量で決定されるのが一般的であるが、香りという食感の中でチーズの存在感を十分に引き出そうとするとチーズ含有量は重量比で20％前後の投入が必要となる。この時の豆乳使用量は重量比80％前後となりザラザラ感が増大する。結果として滑らかな食感を得るための対策としてゼラチン等のゲル化剤の使用量が増大する。そこで本発明においては、チーズの存在感を十分に発揮させ、ゼラチン等のゲル化剤の使用量を極少にすることを可能としたクリーミーで栄養豊富なチーズ豆腐を製造する方法を提供することを目的とする。 The smoothness of cheese tofu is generally determined by the content of soy milk, but if you try to fully extract the presence of cheese in the texture of aroma, the cheese content will be Therefore, about 20% of input is required. The amount of soy milk used at this time is about 80% by weight, and the feeling of roughness increases. As a result, the amount of gelling agent such as gelatin increases as a measure for obtaining a smooth texture. Therefore, in the present invention, the present invention provides a method for producing a creamy and nutritious cheese tofu that fully exhibits the presence of cheese and makes it possible to minimize the amount of gelling agent such as gelatin. Objective.
本発明に係る請求項１記載のチーズ豆腐の製造方法は、チーズ製造が完了し脱水分離させたナチュラルチーズと乳清を用い、４５±３℃の温度とした乳清８０重量％に、ナチュラルチーズ２０重量％を１５分攪拌溶解させてチーズの溶解体を生成し、８２±２℃に加温した豆乳に寒天を投入してゲル化剤を含む豆乳を生成し、前記チーズの溶解体８５重量％に、前記ゲル化剤を含む豆乳１５重量％を加えて攪拌して、カップ状プラスック容器に充填し、降温させ凝固させてなるものである。 The method for producing cheese tofu according to claim 1 according to the present invention uses natural cheese and whey that have been cheese-deposited and dehydrated and separated into 80 wt% whey at a temperature of 45 ± 3 ° C. 20% by weight is dissolved by stirring for 15 minutes to form a cheese melt, and soy milk heated to 82 ± 2 ° C. is charged with agar to produce a soy milk containing a gelling agent. %, Soymilk containing 15% by weight of the gelling agent is added and stirred, filled into a cup-shaped plastic container, cooled and solidified.
本発明では、チーズの溶解体８５重量％に、ゲル化剤を含む豆乳１５重量％を加えて攪拌して、カップ状プラスック容器に充填し、降温させ凝固させてチーズ豆腐とすることにより、食感の良いクリーミーで栄養豊富なチーズ豆腐を得ることを可能にした。 In the present invention, 15% by weight of soy milk containing a gelling agent is added to 85% by weight of a cheese solution, and the mixture is stirred, filled into a cup-shaped plastic container, cooled and solidified to obtain cheese tofu. It became possible to obtain a creamy and nutritious cheese tofu with a good feeling.
チーズ製造途中の凝乳と乳清を用いる場合は、乳牛が食する飼料、季節によって凝乳及び乳清の発生量が異なる事が多く、安定した品質のチーズ豆腐を生産する為には、原価的には若干高くつくものの、チーズ製造が完了し脱水分離させたナチュラルチーズと乳清をチーズ側の原材料として使用することが好ましく、この乳清を用いてナチュラルチーズを溶解するに当たって好ましくは40〜50℃の温度で溶解することにより品質の安定を図る。豆乳においては寒天等を含むゲル化剤のゲル化防止を図るため、好ましくは予め80〜85℃に加温した豆乳にゲル化剤を投入し攪拌溶解準備し、40〜50℃で溶解されたチーズの溶解体に予め準備されたゲル化剤を含む豆乳を加え攪拌し一体化した後、PE，PP，PET，PS等のカップ状プラスック容器に充填し降温させ凝固させることが好ましい。 When using milk curd and whey in the middle of cheese production, the amount of curd and whey generated varies depending on the feed and the season that the dairy cow eats, and in order to produce stable quality cheese tofu, Although it is a little expensive, it is preferable to use natural cheese and whey that have been dehydrated and separated after cheese manufacture as raw materials on the cheese side, and preferably 40 to 40 when dissolving natural cheese using this whey Stabilize quality by melting at a temperature of 50 ℃. In soy milk, in order to prevent gelation of a gelling agent containing agar, etc., the gelling agent was preferably added to soymilk previously heated to 80 to 85 ° C. and prepared for stirring and dissolved, and dissolved at 40 to 50 ° C. It is preferable to add soy milk containing a gelling agent prepared in advance to a melted cheese and stir and integrate it, then fill it into a cup-shaped plastic container such as PE, PP, PET, PS, etc., and cool it to solidify.
以下の表1に本発明の具体的実施例を示す。まず、乳清に溶解させたチーズの適量を求める。ジャージ種牛より搾乳された牛乳よりチーズを製造した直後のナチュラルチーズと乳清を準備し以下の実験により適正なチーズ溶解量を求めた。 Table 1 below shows specific examples of the present invention. First, an appropriate amount of cheese dissolved in whey is obtained. Natural cheese and whey immediately after producing cheese from milk milked from jersey cattle were prepared, and the appropriate amount of dissolved cheese was determined by the following experiment.
記載数値は全量が5000ｇになるように設定された重量比％で表示している。溶解条件として、乳清を45±3℃に加温し各区分15分の攪拌溶解を行った。この実験結果より、乳清とナチュラルチーズの相様性が非常によいことがわかった。しかしチーズの量として重量比5％は濃度が薄すぎてチーズを強調するには適さない。また、重量比40％以上の濃度は濃度的に濃く、マスプロ的にチーズ豆腐を製造する時に製造ロット間に濃度のばらつきを発生させる恐れが多く適さない。チーズの溶解状態及び香りの両面から判断すると乳清とチーズの割合は重量比90〜70％：10〜30％が好ましい。次にこの実験区分で最も良好な結果が得られた区分(3)の条件でチーズ溶解体とゲル化剤を含む豆乳との適正混合量を求めた。その結果を以下の表2に示す。なお、ゲル化剤として伊那食品工業(株)製品のイナゲルを用い豆乳と混合し82±2℃の保温させたものを使用した。また、イナゲルの使用量はチーズ溶解体を含む総重量比で1％とした。 The described numerical values are expressed in weight ratio% set so that the total amount becomes 5000 g. As dissolution conditions, whey was heated to 45 ± 3 ° C. and dissolved by stirring for 15 minutes in each section. From this experimental result, it was found that whey and natural cheese have very good compatibility. However, the 5% weight ratio of cheese is too low to be suitable for emphasizing cheese. Further, a concentration of 40% or more by weight is high in concentration, and is not suitable because there is a large possibility of causing variation in concentration between production lots when mass-produced cheese tofu is produced. Judging from both the dissolved state and the scent of cheese, the ratio of whey to cheese is preferably 90 to 70%: 10 to 30% by weight. Next, the proper mixing amount of the cheese melt and soy milk containing the gelling agent was determined under the condition of the category (3) in which the best result was obtained in this experimental category. The results are shown in Table 2 below. Ina gel manufactured by Ina Food Industry Co., Ltd. was used as a gelling agent and mixed with soy milk and kept warm at 82 ± 2 ° C. The amount of inagel used was 1% in terms of the total weight ratio including the cheese melt.
イナゲル使用量を標準使用量としたこの実験結果より、チーズの香りとクリーミーな食感を両立させる適正量は好ましくは、チーズ溶解体：豆乳量＝85〜80：15〜20であった。 From the results of this experiment using the amount of inagel as the standard amount used, the appropriate amount that achieves both a cheese fragrance and a creamy texture was preferably cheese melt: soymilk amount = 85-80: 15-20.
本発明によるクリーミーなチーズ豆腐の製造方法は、チーズ製造時に多量に発生するミネラルをはじめとした栄養豊富な乳清のその大部分が産業廃棄物として処分されている。
この乳清とチーズとの親和力がある事を見出し、この乳清をチーズの溶解剤として用いる事により食感の良い、クリーミーで栄養豊富なチーズ豆腐の製造を可能にし、豆腐を超えたケーキの分野への応用が可能となり市場拡大が期待される。
In the method for producing creamy cheese tofu according to the present invention, most of the nutrient-rich whey including minerals generated in large quantities during cheese production is disposed as industrial waste.
We found that this whey has an affinity with cheese, and by using this whey as a solubilizer for cheese, it is possible to produce a creamy, nutritious cheese tofu with a good texture. Application to fields is possible, and market expansion is expected.
Claims (1)
８２±２℃に加温した豆乳に寒天を投入してゲル化剤を含む豆乳を生成し、
前記チーズの溶解体８５重量％に、前記ゲル化剤を含む豆乳１５重量％を加えて攪拌して、カップ状プラスック容器に充填し、降温させ凝固させてなるクリーミーなチーズ豆腐の製造方法。 Using cheese and whey that have been dehydrated and separated after completion of cheese production, 20 wt% of natural cheese is stirred and dissolved in 80 wt% of whey at a temperature of 45 ± 3 ° C for 15 minutes to form a cheese melt. And
Agar is added to soymilk heated to 82 ± 2 ° C to produce soymilk containing a gelling agent,
A method for producing creamy cheese tofu, which is obtained by adding 15% by weight of soy milk containing the gelling agent to 85% by weight of the cheese melt, filling the mixture into a cup-shaped plastic container, and lowering the temperature to solidify .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004176642A JP4482731B2 (en) | 2004-06-15 | 2004-06-15 | Method for producing creamy cheese tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004176642A JP4482731B2 (en) | 2004-06-15 | 2004-06-15 | Method for producing creamy cheese tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006000007A JP2006000007A (en) | 2006-01-05 |
| JP4482731B2 true JP4482731B2 (en) | 2010-06-16 |
Family
ID=35768934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004176642A Expired - Fee Related JP4482731B2 (en) | 2004-06-15 | 2004-06-15 | Method for producing creamy cheese tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4482731B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101335119B1 (en) * | 2012-01-09 | 2013-12-03 | 정연배 | Method of cheese curd |
-
2004
- 2004-06-15 JP JP2004176642A patent/JP4482731B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2006000007A (en) | 2006-01-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5054176B2 (en) | Concentrated milk protein component and method for preparing processed cheese therefrom | |
| JP5271827B2 (en) | Cheese-like food composition and method for producing the same | |
| TW201720313A (en) | Coagulating agent for filled tofu | |
| JP6738753B2 (en) | Cheese and method for producing the same | |
| JP4482731B2 (en) | Method for producing creamy cheese tofu | |
| CN105076461A (en) | Cheese capable of promoting ingestion | |
| Hosseini et al. | Modification in the functional properties of sodium caseinate-based imitation cheese through use of whey protein and stabilizer | |
| JP3665022B2 (en) | Food raw material and method for producing the same, cheese-like food and method for producing the same | |
| KR100921410B1 (en) | Manufacturing method for milk added bean curd | |
| JPS58209936A (en) | Improved production of food or food precursor and prepared food | |
| JP7497593B2 (en) | Acetylated starch for cheese-like foods and cheese-like foods | |
| CN108112846A (en) | Frozen and preparation method thereof | |
| HU221776B1 (en) | Process for producing of after - pasteurized curd products | |
| Rudiuk et al. | Rationale of cheese filling technology for the meat industry | |
| JP2009291133A (en) | Cheese food | |
| US1676166A (en) | Food-producing process and improved product produced thereby | |
| JP7265346B2 (en) | Processed cheese and method for producing the same | |
| KR101986792B1 (en) | Manufacturing method for high melt cheese with improved ability to stretching | |
| KR102452668B1 (en) | Manufacturing Method of Vegetable Cheese with Improved Texture and Emulsion Stability, and Vegetable Cheese Using the Same | |
| US20020122845A1 (en) | Cheese with characteristics of different natural cheeses | |
| US20220183319A1 (en) | Dog treats and process of making same | |
| JP2601322B2 (en) | Method for producing natural cheese-like food having excellent filling suitability and functionality | |
| JPH1118676A (en) | Powdery cheese and its production | |
| Dwarakanath et al. | Studies on Alum as Milk Coagulating Agent in the Manufacture of Paneer–An Indian Cottage Cheese | |
| JPS62115253A (en) | Production of 'tofu' |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070423 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20070423 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070529 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20070622 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070703 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20071106 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071206 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20080218 |
|
| A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20080620 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100308 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130402 Year of fee payment: 3 |
|
| LAPS | Cancellation because of no payment of annual fees |