JPS63279749A - Cheese food containing maltose - Google Patents
Cheese food containing maltoseInfo
- Publication number
- JPS63279749A JPS63279749A JP62113531A JP11353187A JPS63279749A JP S63279749 A JPS63279749 A JP S63279749A JP 62113531 A JP62113531 A JP 62113531A JP 11353187 A JP11353187 A JP 11353187A JP S63279749 A JPS63279749 A JP S63279749A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- maltose
- food
- gyuhi
- emulsion
- 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
- 235000013351 cheese Nutrition 0.000 title claims abstract description 63
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 title claims abstract description 30
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 title claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 3
- 239000000839 emulsion Substances 0.000 claims description 15
- 241000283690 Bos taurus Species 0.000 claims description 12
- 239000003925 fat Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 239000011874 heated mixture Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 7
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 238000003860 storage Methods 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000012546 transfer Methods 0.000 description 6
- 230000007423 decrease Effects 0.000 description 5
- 235000014059 processed cheese Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- -1 glycerin fatty acid ester Chemical class 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、保存中に水分減少したり、固化することがな
く、かつ水分活性値の低い保存性に優れたチーズ食品に
関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cheese food that does not lose moisture or solidify during storage, has a low water activity value, and has excellent storage stability.
技術的背景
従来、保存中に固化することがなく、かつ保存性の良好
な食品として、求肥から成る外皮で餡のような糖濃度の
非常に高い食品を被包した和菓子等が知られている。こ
のような和菓子では、求肥のような餅状物からなる外皮
と、内部の食品（例えば餡）との糖濃度バランスが保た
れていて、両者の間に実質上水分の移行がみられないた
めに、保存中に固化しないものとされている。Technical background Traditionally, Japanese sweets, which do not harden during storage and have a good shelf life, have been known, such as Japanese confectionery in which foods with a very high sugar concentration, such as bean paste, are wrapped in an outer skin made of gyuhi. . In such Japanese sweets, the sugar concentration between the outer shell, which is made of a mochi-like substance like gyuhi, and the food inside (for example, bean paste) is maintained, and there is virtually no moisture transfer between the two. It is said that it will not solidify during storage.
しかし、プロセスチーズやチーズを多量に含むチーズ様
食品を、上記求肥からなる外皮で被包した場合、チーズ
並びにチーズ様食品から外皮への水分の移行が起り、そ
の結果、外皮である求肥は徐々に本来の弾力性を失って
腰がなくなり、遂にはべとつきを生じて商品価値を失う
に至る。また、一方、内部のチーズ並びにチーズ様食品
も水分低下をきたして固化し、食感を著しく損うように
なる。However, when processed cheese or a cheese-like food containing a large amount of cheese is encapsulated with a rind made of the above-mentioned gyuhi, moisture transfers from the cheese and cheese-like food to the rind, and as a result, the rind, or gyuhi, gradually It loses its original elasticity and loses its elasticity, and eventually becomes sticky and loses its commercial value. On the other hand, the cheese and cheese-like food inside also lose moisture and solidify, significantly impairing their texture.
更に、上述のようにチーズを求肥で被包した食品は、チ
ーズ中の塩分と求肥の甘味が適合せず、風味のバランス
も悪いという欠点もある。Furthermore, foods in which cheese is wrapped in gyuhi as described above have the disadvantage that the salt in the cheese and the sweetness of gyuhi do not match, and the flavor balance is poor.
因に、最近、アイスクリーム等の冷菓を求肥等の外皮で
被包した食品が市販されているが、この場合にはアイス
クリームの甘味と求肥の甘味のバランスがとれていて、
風味上も問題がなく、且つ冷凍保存されるため、実質的
な水分移行も起らない。Incidentally, recently, there are foods on the market in which frozen desserts such as ice cream are wrapped in a shell such as gyuhi, but in this case, the sweetness of the ice cream and the sweetness of the gyuhi are balanced,
There is no problem with flavor, and since it is stored frozen, there is no substantial moisture transfer.
而して、チーズ類を求肥のような餅状物からなる外皮で
被包する場合、チーズと外皮との甘味をバランスさせて
風味を改善する目的で、チーズ類の糖濃度を高め、それ
により外皮への水分移行を防止することも考慮されるが
、チーズ類の糖濃度を高めるべく、蔗糖や果糖を加える
と甘味が強すぎてチーズ本来の独特な風味が損われると
いう問題がある。加うるに、蔗糖や果糖を加えたチーズ
類は、それ単独では嗜好上添加する量が極めて制約され
るため常温に保存すると固化するという問題もある。Therefore, when cheese is wrapped in a rind made of a mochi-like substance such as gyuhi, the sugar concentration of the cheese is increased, thereby improving the flavor by balancing the sweetness between the cheese and the rind. Preventing moisture transfer to the rind is also considered, but there is a problem that adding sucrose or fructose to increase the sugar concentration of cheeses results in too strong sweetness, which detracts from the unique flavor of cheese. In addition, cheeses containing sucrose or fructose have the problem of solidifying when stored at room temperature, since the amount of these added alone is extremely limited based on taste.
日が解決しようとする課題
本発明は、畝上の状況に鑑みなされたものであって、保
存中に水分が減少して固化することがなく、かつ水分活
性値が低くて保存性に優れており、さらにミ求肥のよう
な餅状物から成る外皮で被包した場合でも求肥への水分
移行を起すことがなく、上記外皮の甘味とのバランスも
有するチーズ食品を提供することを課題とする。The present invention was developed in view of the situation on ridges, and it does not solidify due to a decrease in moisture during storage, has a low water activity value, and has excellent storage stability. Furthermore, it is an object of the present invention to provide a cheese food that does not cause moisture transfer to the gyuhi even when wrapped in a rind made of a mochi-like substance such as mi gyuhi, and has a balance with the sweetness of the rind. .
以下本発明の詳細な説明する。The present invention will be explained in detail below.
光里■盪底
本発明の特徴は、チーズの乳化物、もしくはチーズに食
用油脂を添加した乳化物と、該乳化物に対して１０〜４
０重量％のマルトースとの加熱混合物を主材としたマル
トース含有チーズ食品にある。The characteristics of the present invention are that an emulsion of cheese or an emulsion obtained by adding edible fats and oils to cheese and an emulsion of 10 to 4
It is a maltose-containing cheese food whose main ingredient is a heated mixture with 0% by weight of maltose.
星履工解迭工ゑ人泣■王没
本発明は、加熱溶融したチーズの乳化物、もしくはチー
ズを加熱溶融する際食用油脂としてバターのような乳脂
肪、パーム油、パーム核油、ヤシ油、大豆油、ナタネ油
等の植物油、魚油、牛脂、ラード等の動物油を添加した
乳化物にマルトースを１０〜４０重量％添加する。ここ
で用いるチーズは、チェダーチーズ、ゴウダチーズのよ
うなナチュラルチーズ又はプロセスチーズ等の広範囲の
種類を利用し得る。 上記乳化物に対するマルトースの
添加量は１０〜４０重量％の範囲にすることが肝要であ
って、添加量が１０重量％より低いと、得られるチーズ
食品の水分活性値の低下が小さいため保存性が低減し、
かつ水分減少による固化や、餅状物の外皮で被包した場
合の外皮への水分移行が生ずるようになる。また、一方
、添加量が４０重量％を超えるとチーズ本来の風味を損
ね、かつ保存中にマルトースの結晶が析出して商品価値
を損なうようになる。The present invention is an emulsion of heat-melted cheese, or milk fat such as butter, palm oil, palm kernel oil, and coconut oil as edible fats and oils when heat-melting cheese. 10 to 40% by weight of maltose is added to an emulsion containing vegetable oil such as soybean oil and rapeseed oil, and animal oil such as fish oil, beef tallow and lard. The cheese used here can be of a wide range of types, including natural cheeses such as cheddar cheese and gouda cheese, or processed cheeses. It is important that the amount of maltose added to the above emulsion is in the range of 10 to 40% by weight. If the amount added is lower than 10% by weight, the water activity value of the obtained cheese food will decrease less, resulting in poor storage stability. is reduced,
In addition, solidification occurs due to a decrease in water content, and moisture transfer to the outer shell of a rice cake-like product occurs when the rice cake is wrapped in the outer shell. On the other hand, if the amount added exceeds 40% by weight, the original flavor of cheese will be impaired, and maltose crystals will precipitate during storage, impairing commercial value.
ここでマルトースを用いるのは、蔗糖や果糖に比べて甘
味度が低く、したがって、そのチーズに対する添加量の
許容範囲も比較的大きいので風味上甘味のバランスを相
当の範囲でコントロールできることに基づいている。The reason why maltose is used here is that it has a lower sweetness than sucrose or fructose, and therefore the tolerance for the amount added to cheese is relatively wide, so the balance of sweetness in terms of flavor can be controlled within a considerable range. .
次に、本発明に係るマルトース含有チーズ食品を、茶ま
んじゅう用外皮で下記手順により被包した場合の経時的
な水分減少及び硬さの変化を調べた結果を示す。なお、
対照としてマルトースを添加しない従来のプロセスチー
ズを同様にして外皮で被包したものについても調べた。Next, we will show the results of examining the change in water content and hardness over time when the maltose-containing cheese food according to the present invention was encapsulated with a tea steamed bun shell according to the following procedure. In addition,
As a control, a conventional processed cheese without maltose encapsulated in a rind was also investigated.
■チーズ入りまんじゅうの調製
プロセスチーズを加熱溶融し、これにマルトース３０重
量％添加し、よく分散させた後、攪拌しながら８５℃ま
で加熱混合し、容器へ充填して４５℃まで冷却してマル
トース含有チーズ食品とした。■Preparation of cheese-filled manju Process Heat and melt the cheese, add 30% by weight of maltose, disperse well, heat mix to 85℃ with stirring, fill into a container, cool to 45℃ and maltose. Containing cheese food.
得られたチーズ食品のＬｏｇを採り、下記配合の原料に
より調製した茶まんじゅう用外皮２５ｇで被包し、１５
分間蒸してチーズ入りまんじゅうを得た。The Log of the obtained cheese food was taken, and it was wrapped in 25 g of outer skin for tea steamed buns prepared from the raw materials of the following composition.
Steamed for a minute to obtain cheese filled manju.
また、マルトースを添加しないプロセスチーズ１０ｇを
用い、上記と同様にしてチーズ入りまんじゅうを得た。In addition, using 10 g of processed cheese to which no maltose was added, a cheese-filled steamed bun was obtained in the same manner as above.
まんじゅう外皮の組成：
上白＠ ５００ （ｇ）
黒砂糖 ３５０
重曹 ２０
小麦粉 １０００
水 ３００
■水分減少と硬さの測定
上述のようにして得た各チーズ入りまんじゅうについて
、常温下で水分減少及び硬さの変化を下記により調べた
。Composition of manju outer layer: White flour @ 500 (g) Brown sugar 350 Baking soda 20 Wheat flour 1000 Water 300 ■Measurement of moisture loss and hardness Measurement of moisture loss and hardness of each cheese-filled manju obtained as described above at room temperature. The changes were investigated as follows.
水分減少：
常法により経時的に水分を測定
硬度の変化ニ
一定温度下において外皮を取り除き、直径１０ｍｍの円
柱状に形成した試料を、一本のピアノ線を配したＵ字型
の枠のピアノ線の方向が試料の長さ方向と直角になるよ
うに位置させ、該ピアノ線で垂直に切断した時の切断抵
抗をｇで表わしたものである。Moisture loss: Measure the moisture content over time using a conventional method. Changes in hardness. Remove the outer skin at a constant temperature and test the sample, which was formed into a cylinder with a diameter of 10 mm, using a U-shaped frame piano with a piece of piano wire. The cutting resistance is expressed in g when the piano wire is placed so that the direction of the wire is perpendicular to the length direction of the sample and cut perpendicularly to the piano wire.
結果は表１に示すとおりである。The results are shown in Table 1.
表１にみられるとおり、本発明によるマルトースを含有
させたチーズ食品は、対照に比べ水分低減及び硬度の変
化が著しく少ないことがわかる。As shown in Table 1, the maltose-containing cheese food according to the present invention shows significantly less water content and less change in hardness than the control.
また、本発明によるチーズ食品の水分活性値を測定した
結果を示すと表２のとおりであって、水分活性値がマル
トースの添加（３０ｗ ｔ％）により０．９１まで低下
する。Further, the results of measuring the water activity value of the cheese food according to the present invention are shown in Table 2, and the water activity value decreases to 0.91 with the addition of maltose (30wt%).
表２
一般に、食品の微生物的保存性の指標として、水分活性
値が用いられており、水分活性値が０．９１まで低下す
ると、細菌の生育がきわめて阻害されるため、保存性が
向上することから、本発明によるチーズ食品の優れた保
存性が理解し得る。Table 2 Generally, the water activity value is used as an index of the microbial shelf life of food, and when the water activity value decreases to 0.91, bacterial growth is severely inhibited, resulting in improved shelf life. From this, the excellent preservability of the cheese food according to the present invention can be understood.
上述のように、本発明によるチーズ食品は、水分低減が
少く、固化しないので、求肥、その他の餅状物から成る
外皮、小麦粉を主材としたまんじゅう用外皮で被包する
ための中種として用いるのに適しており、従来のチーズ
を中種として用いた場合のような外皮への水分移行が実
質上みられない。As mentioned above, the cheese food according to the present invention has a low water content reduction and does not solidify, so it can be used as a middle dough for wrapping with a crust made of gyuhi, other mochi-like materials, or a bun made of wheat flour. It is suitable for use and there is virtually no moisture migration to the rind, as is the case when conventional cheeses are used as a filling.
なお、本発明によるチーズ食品は上述したような中種と
してのみならず、それ自体を食品として食用に供しても
よく、常温下に保存しても従来チる。In addition, the cheese food according to the present invention may be used not only as the above-mentioned medium-sized dough but also as a food itself, and even when stored at room temperature, it will not melt as usual.
実施例１
チェダーチーズ３ｋｇ、ゴウダチーズ３ｋｇを粉砕混合
したものに、メタリン酸ナトリウム１００ｇ、ピロリン
酸ナトリウム１００ｇ、重曹５０ｇ及び水７５０ｇを加
え、乳化釜で１００Ｏｒ、ｐ、ｍ、攪拌しながら、８０
℃まで加熱溶融した。得られた乳化物７ｋｇに４．６ｋ
ｇのマルトースを加え、乳化釜で１５０Ｏｒ、ｐ、ｍ、
で攪拌しながら８５℃まで加熱混合し、得られたマルト
ース含有乳化物を容器に充填後、４５℃まで冷却し、マ
ルトースを含有するチーズ食品を１）．６ｋｇ得た。Example 1 100 g of sodium metaphosphate, 100 g of sodium pyrophosphate, 50 g of sodium bicarbonate, and 750 g of water were added to a mixture of 3 kg of cheddar cheese and 3 kg of gouda cheese, and the mixture was heated to 80 g while stirring at 100 Or, p, m in an emulsifying pot.
It was melted by heating to ℃. 4.6k for 7kg of emulsion obtained
Add maltose of 150 Or, p, m, in an emulsifying pot.
The resulting maltose-containing emulsion was heated and mixed to 85°C with stirring, and the resulting maltose-containing emulsion was filled into a container, then cooled to 45°C, and the maltose-containing cheese food was prepared in 1). I gained 6 kg.
実施例２
チェダーチーズ３ｋｇ、ゴウダチーズ２．４ｋｇ、を粉
砕混合し、これに大豆油８５０ｇ、 、メタリン酸ナト
リウム１００ｇ、ビロリン酸ナトリウム１００ｇ、重曹
５０ｇ及び水５００ｇを加え、乳化釜で１００Ｏｒ、ｐ
、ｍ、で攪拌しながら、８０℃まで加熱溶融した。得ら
れた該乳化物７ｋｇにマルトース１．７５ｋｇを加え、
乳化釜で１５０Ｏｒ、ｐ、ｍ、で攪拌しながら８５℃ま
で加熱混合し、得られたマルトース含有乳化物を容器に
充填し、４０℃まで冷却し、マルトースを含有するチー
ズ食品８．７５ｋｇを得た。Example 2 3 kg of cheddar cheese and 2.4 kg of gouda cheese were pulverized and mixed, and 850 g of soybean oil, 100 g of sodium metaphosphate, 100 g of sodium birophosphate, 50 g of baking soda, and 500 g of water were added to the mixture, and the mixture was heated to 100 Orp in an emulsifying pot.
The mixture was heated and melted to 80° C. while stirring at , m. 1.75 kg of maltose was added to 7 kg of the obtained emulsion,
Heat and mix to 85°C while stirring at 150 Or, p, m in an emulsifying pot, fill the resulting maltose-containing emulsion into a container, and cool to 40°C to obtain 8.75 kg of maltose-containing cheese food. Ta.
次いで、得られたチーズ食品の１０ｇを、下記配合の原
料から成る茶まんじゅう用外皮２５ｇで被包し、１５分
間蒸煮して茶まんじゅう様チーズ食品を得た。Next, 10 g of the obtained cheese food was encapsulated in 25 g of a tea bun-like outer skin made of the raw materials of the following composition, and steamed for 15 minutes to obtain a tea-manju-like cheese food.
まんじゅう外皮の原料の配合：
上白１ｉ ５００ （ｇ）
黒砂糖 ３５０
重曹 ２０
小麦粉 １０００
水 ３００
実施例３
チェダーチーズ３ｋｇ、ゴウダチーズ２ｋｇ、プロセス
チーズ５００ｇを粉砕混合し、この混合物にラード７５
０ｇ、 、メタリン酸ナトリウム１００ｇ、ビロリン酸
ナトリウム１００ｇ、重曹５０ｇ及び水５００ｇを加え
、以下実施例１と同様にして、該乳化物７ｋｇを得た。Blend of raw materials for manju skin: 1i of white 500 (g) Brown sugar 350 Baking soda 20 Flour 1000 Water 300 Example 3 3 kg of cheddar cheese, 2 kg of gouda cheese, and 500 g of processed cheese were ground and mixed, and this mixture was mixed with 75 g of lard.
0 g, 100 g of sodium metaphosphate, 100 g of sodium birophosphate, 50 g of sodium bicarbonate, and 500 g of water were added, and the same procedure as in Example 1 was carried out to obtain 7 kg of the emulsion.
これに、マルトース３ｋｇを加え、以下再び実施例１と
同様にして、マルトース含有チーズ食品を１０．０ｋｇ
得た。Add 3 kg of maltose to this, and repeat the same procedure as in Example 1 to prepare 10.0 kg of maltose-containing cheese food.
Obtained.
一方、被包用外皮は、白玉粉３．４ｋｇ、水６．５ｋｇ
。On the other hand, the outer shell for enveloping is 3.4 kg of Shiratama powder and 6.5 kg of water.
.
白砂１）２．７ｋｇ、水飴１ｋｇ、マルトース１．７ｋ
ｇ、グリセリン脂肪酸エステル１５ｇを原料とし、釜に
白玉粉と水を少量加えて良く混練し、残りの水を加えて
加熱して煮ながらエマルジーＭＭ１００（グリセリン脂
肪酸エステル）１５ｇを加えて、混練した。さらに加熱
をつづけ半透明になった時点で白砂糖及びマルトースを
少しづつ加えて混練した。やや硬くなるまで混練したと
ころで、水飴を混合し、粘着性が落ちたところで加熱を
やめ片栗粉の上にとり冷却して求肥を得た。White sand 1) 2.7kg, starch syrup 1kg, maltose 1.7k
Using 15 g of glycerin fatty acid ester as a raw material, add a small amount of shiratama flour and water to a pot and knead well. Add the remaining water, heat and boil while adding 15 g of Emulgy MM100 (glycerin fatty acid ester) and knead. Further heating was continued, and when the mixture became translucent, white sugar and maltose were added little by little and kneaded. After kneading the mixture until it became slightly hard, starch syrup was mixed, and when the stickiness decreased, heating was stopped and the mixture was poured onto potato starch and cooled to obtain gyuhi.
該求肥を外皮として、前記チーズ食品の１０ｇを、被包
して、求肥チーズ食品を得た。Using the Gyuhi as an outer skin, 10 g of the cheese food was encapsulated to obtain a Gyuhi cheese food.
上記各実施例により得られたチーズ食品は、いずれも１
０日間常温に保管したが（これらのタイプの食品では保
存期間は通常４〜５日間である）、水分減少は実質上み
られず、したがって固化も起らず、商品価値を保持し得
る優れた保存性を示した。The cheese foods obtained in each of the above examples were all 1
After being stored at room temperature for 0 days (the shelf life for these types of foods is usually 4-5 days), there was virtually no moisture loss and therefore no solidification, making it an excellent product that retains its commercial value. It showed storage stability.
Claims (2)
加した乳化物と、該乳化物に対して１０〜４０重量％の
マルトースとの加熱混合物を主材として成るマルトース
含有チーズ食品。(1) A maltose-containing cheese food product made mainly of a heated mixture of an emulsion of cheese or an emulsion obtained by adding edible fats and oils to cheese, and 10 to 40% by weight of maltose based on the emulsion.
しくはまんじゆう用外皮で被包されている特許請求の範
囲第（１）項記載のマルトース含有チーズ食品。(2) The maltose-containing cheese food according to claim (1), wherein the cheese food is covered with a rind made of a mochi-like material such as gyuhi or a manjiyu rind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113531A JPS63279749A (en) | 1987-05-12 | 1987-05-12 | Cheese food containing maltose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113531A JPS63279749A (en) | 1987-05-12 | 1987-05-12 | Cheese food containing maltose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63279749A true JPS63279749A (en) | 1988-11-16 |
| JPH0587211B2 JPH0587211B2 (en) | 1993-12-15 |
Family
ID=14614685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62113531A Granted JPS63279749A (en) | 1987-05-12 | 1987-05-12 | Cheese food containing maltose |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63279749A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011010564A (en) * | 2009-06-30 | 2011-01-20 | Rokko Butter Co Ltd | Cheese having glucose tolerance and method for producing the same |
| WO2012029713A1 (en) * | 2010-08-31 | 2012-03-08 | 雪印メグミルク株式会社 | Cheeses and method for producing same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
-
1987
- 1987-05-12 JP JP62113531A patent/JPS63279749A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011010564A (en) * | 2009-06-30 | 2011-01-20 | Rokko Butter Co Ltd | Cheese having glucose tolerance and method for producing the same |
| WO2012029713A1 (en) * | 2010-08-31 | 2012-03-08 | 雪印メグミルク株式会社 | Cheeses and method for producing same |
| JP2012050375A (en) * | 2010-08-31 | 2012-03-15 | Snow Brand Milk Products Co Ltd | Cheeses and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0587211B2 (en) | 1993-12-15 |
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