JP2000245343A - Cheese having fryable property and shape retaining resistance to heat and its production and food containing the same cheese - Google Patents
Cheese having fryable property and shape retaining resistance to heat and its production and food containing the same cheeseInfo
- Publication number
- JP2000245343A JP2000245343A JP11225911A JP22591199A JP2000245343A JP 2000245343 A JP2000245343 A JP 2000245343A JP 11225911 A JP11225911 A JP 11225911A JP 22591199 A JP22591199 A JP 22591199A JP 2000245343 A JP2000245343 A JP 2000245343A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- bovine serum
- heat
- protein
- serum protein
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 73
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000012888 bovine serum Substances 0.000 claims abstract description 22
- 108010017384 Blood Proteins Proteins 0.000 claims abstract description 19
- 102000004506 Blood Proteins Human genes 0.000 claims abstract description 19
- 230000014759 maintenance of location Effects 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 108091003079 Bovine Serum Albumin Proteins 0.000 abstract description 4
- 229940098773 bovine serum albumin Drugs 0.000 abstract description 4
- 239000013065 commercial product Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、油ちょう可能でか
つ耐熱保形性を有するチーズの製造方法及びそれにより
得られるチーズ、およびフライドチーズやチーズスナッ
クなどの、該チーズを含んでなる食品に関する。詳細に
は、牛血清タンパクを含有させることを特徴とする、油
ちょう可能でかつ耐熱保形性を有するチーズの製造方法
及びそれにより得られるチーズ、およびフライドチーズ
やチーズスナックなどの、該チーズを含んでなる食品に
関する。[0001] The present invention relates to a method for producing a cheese which can be fried and has heat-resistant shape retention properties, a cheese obtained thereby, and a food containing the cheese, such as fried cheese and cheese snack. . In detail, characterized in that it contains a bovine serum protein, a method for producing a cheese having savory and heat-resistant shape retention and cheese obtained thereby, and cheese such as fried cheese and cheese snacks, Concerning foods comprising.
【０００２】本発明は、特にフライドチーズおよびチー
ズスナックに有用であり、また、レトルト食品等の加熱
調理食品において、チーズが熱により溶解することを抑
制し、保形させることが求められる場合に、特に有用で
ある。[0002] The present invention is particularly useful for fried cheese and cheese snacks. Also, in cooked foods such as retort foods, when it is required to suppress the melting of cheese due to heat and to maintain its shape, Particularly useful.
【０００３】[0003]
【従来の技術】従来から、チーズの耐熱性向上のための
方法が種々検討されている。例えば、原料チーズに各種
溶融塩を添加し、得られたチーズを４０〜１００℃の温
度下で乾熱もしくは湿熱の状態に保持する（特開昭５７
−１６６４８号公報）ことが知られている。しかし、こ
れまで、牛血清タンパクを配合することにより、油ちょ
う可能でかつ耐熱保形性を有するチーズが得られること
は、知られていなかった。一般に、タンパク質を配合す
ることで、そのタンパク質が熱変性することにより、チ
ーズの耐熱保形性が向上することは知られているが、し
かし、求める耐熱保形性の程度には至らず、また、タン
パク質の含量を増やすにつれ食感がチーズのものからど
んどん離れていくため、実用性は薄かった。2. Description of the Related Art Various methods for improving the heat resistance of cheese have been studied. For example, various molten salts are added to the raw material cheese, and the resulting cheese is kept in a dry heat or wet heat state at a temperature of 40 to 100 ° C.
-16648). However, until now, it has not been known that the addition of bovine serum protein produces a cheese that can be fried and has heat-resistant shape retention. In general, it is known that by blending a protein, the heat-denaturation of the protein improves the heat-resistant shape retention of the cheese. However, as the protein content was increased, the texture gradually departed from that of cheese, and the utility was low.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、油ちょう可
能でかつ耐熱保形性を有するチーズおよびその製造方
法、該チーズを含んでなる食品を提供することを目的と
する。SUMMARY OF THE INVENTION It is an object of the present invention to provide a cheese which can be fried and has heat-resistant shape retention, a method for producing the cheese, and a food comprising the cheese.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、油ちょう
可能でかつ耐熱保形性を有するチーズを得るべく、種々
の素材を検討していたが、偶然にも牛血清タンパクを配
合することにより求めるチーズが得られることを見いだ
し、他のタンパク質では実現できなかった効果が得られ
ることを確認し、さらに検討を重ねて本発明を完成する
に至った。Means for Solving the Problems The inventors of the present invention have studied various materials in order to obtain a cheese which can be fried and which has heat-resistant shape-preserving properties. As a result, it was found that the desired cheese was obtained, and it was confirmed that an effect that could not be achieved with other proteins was obtained, and further studies were repeated to complete the present invention.
【０００６】すなわち本発明は、牛血清タンパクを配合
することを特徴とする、油ちょう可能でかつ耐熱保形性
を有するチーズおよびその製造方法、該チーズを含んで
なる食品に関する。[0006] That is, the present invention relates to a cheese which can be fried and has heat-resistant shape-retaining property, characterized by containing bovine serum protein, a method for producing the cheese, and a food comprising the cheese.
【０００７】[0007]
【発明の実施の形態】本発明で得られるチーズは、加熱
調理した際に油ちょう性および耐熱保形性という機能特
性を有している。BEST MODE FOR CARRYING OUT THE INVENTION The cheese obtained according to the present invention has functional properties such as oiliness and heat-resistant shape retention when cooked by heating.
【０００８】本発明において、チーズの油ちょう性と
は、チーズを油で揚げたときまたは炒めたときに表面に
皮膜が形成され、溶融せずに保形性を有することをい
う。[0008] In the present invention, the term "oiliness of cheese" means that a film is formed on the surface when the cheese is fried or fried, and has a shape-retaining property without melting.
【０００９】また、本発明において、チーズの耐熱保形
性とは、チーズを煮込んだり、蒸したり、電子レンジで
加熱したりしたとき、型崩れせずに当初の形状を維持す
ることをいう。In the present invention, the heat-resistant shape-retaining property of cheese means that when cheese is boiled, steamed, or heated in a microwave oven, it retains its original shape without breaking its shape.
【００１０】本発明に使用できる原料チーズには特に制
限はなく、常法により得られたナチュラルチーズのいず
れのチーズも用いることができる。The raw material cheese that can be used in the present invention is not particularly limited, and any natural cheese obtained by a conventional method can be used.
【００１１】本発明で、牛血清タンパクとは、牛血清中
のタンパク質をいう。通常、牛血清中には牛血清アルブ
ミンが約４０％を占めているが、本発明においていう牛
血清タンパクには、牛血清アルブミンの含量が１００〜
約４０％のものも含める。簡便には、市販品として、Ａ
ＭＰ-７０１（牛血清タンパク：ＡＭＰＣ社製）が好適
に使用される。In the present invention, bovine serum protein refers to a protein in bovine serum. Normally, bovine serum albumin accounts for about 40% in bovine serum, but the bovine serum protein referred to in the present invention has a bovine serum albumin content of 100 to 100%.
Include about 40%. Conveniently, as a commercial product, A
MP-701 (bovine serum protein: manufactured by AMPC) is preferably used.
【００１２】本発明に係る、油ちょう性および耐熱保形
性を有するチーズは、原料チーズ９０重量部あたり、牛
血清タンパクを０．２〜５重量部、より好ましくは０．
５〜２重量部配合すればよい。０．２重量部未満では本
発明の効果は小さく、５重量部を超えると得られるチー
ズの食感が硬くもろいものとなる。しかし、得られたチ
ーズを細かく刻んで使用する等の目的の場合には、硬く
もろい方が適しており、そのためには上限である５重量
部に必ずしも制限されることはなく、当業者が任意に選
択・調節すればよい。原料チーズへの牛血清タンパクの
配合にあたり、通常のプロセスチーズの製造と同様、溶
融塩を使用することで均一に乳化することができるが、
常法に従えばよい。例えば、乳化は、通常チーズ製造に
使用されている乳化機で直接蒸気加熱あるいは間接加熱
により、４０〜１００℃で加熱しながら、３０〜３００
０回転／分で混練すればよい。このようにして得られた
乳化物を適宜カートン等の容器に充填・成型し、本発明
に係るチーズを得ることができる。[0012] The cheese having oiliness and heat-resistant shape-retaining property according to the present invention contains beef serum protein in an amount of 0.2 to 5 parts by weight, more preferably 0.1 to 90 parts by weight, per 90 parts by weight of the raw cheese.
What is necessary is just to mix 5 to 2 weight part. If the amount is less than 0.2 parts by weight, the effect of the present invention is small, and if it exceeds 5 parts by weight, the texture of the obtained cheese becomes hard and brittle. However, for the purpose of finely chopping and using the obtained cheese, it is suitable that the cheese is hard and brittle, and for that purpose, the upper limit is not necessarily limited to 5 parts by weight, and those skilled in the art It can be selected and adjusted. When blending bovine serum protein into the raw material cheese, it can be uniformly emulsified by using a molten salt, as in the production of normal process cheese,
It is only necessary to follow a conventional method. For example, emulsification is carried out by direct steam heating or indirect heating with an emulsifying machine usually used for cheese production, while heating at 40 to 100 ° C.,
Kneading may be performed at 0 rotation / minute. The emulsion obtained in this manner is appropriately filled and molded into a container such as a carton to obtain the cheese according to the present invention.
【００１３】本発明においては、牛血清タンパク以外
に、得られる最終製品の目的にあわせて安定剤、卵白、
卵黄、ホエータンパク質、粉チーズ、再製チーズ、カゼ
イン等を適宜添加することもできる。また、風味や外観
の点から調味料、着色剤等も適量添加することもでき
る。これらは、混練・乳化の際に添加すればよく、特に
順序は問わない。In the present invention, besides bovine serum protein, a stabilizer, egg white,
Egg yolk, whey protein, powdered cheese, remanufactured cheese, casein and the like can be added as appropriate. In addition, seasonings, coloring agents, and the like can be added in appropriate amounts in terms of flavor and appearance. These may be added at the time of kneading and emulsification, and the order is not particularly limited.
【００１４】[0014]
【実施例】以下、本発明の内容を以下の実施例、比較例
を用いて具体的に説明するが、本発明はこれらに何ら限
定されるものではない。EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples, but the present invention is not limited to these examples.
【００１５】実施例１ 市販のプロセスチーズ９０重量部を細断したものに、Ａ
ＭＰ-７０１（牛血清タンパク：ＡＭＰＣ社製）１重量
部、水を残部加えて計１００重量部とし、６０℃で５分
間加熱撹拌して流動性のある乳化物とし、これを直径１
２ｃｍのカップに充填し密封後、８０℃の恒温槽中で３
０分間加熱した。その後恒温槽から取り出し、室温まで
放冷後、これを１ｃｍ角のサイコロ状にし、別に調製し
たシチューとともにレトルトパウチに入れ、１２１℃で
２０分間加熱した。加熱後、パウチを開けてチーズを確
認したところ、原形を保っており、食したところ、味も
食感もおいしいチーズであった。Example 1 A commercially available processed cheese 90 parts by weight was chopped into A
1 part by weight of MP-701 (bovine serum protein: manufactured by AMPC) and 100 parts by weight of the remaining water were added to make a total of 100 parts by weight. The mixture was heated and stirred at 60 ° C. for 5 minutes to obtain a fluid emulsion.
After filling in a 2 cm cup and sealing, place in an 80 ° C.
Heated for 0 minutes. Thereafter, it was taken out of the thermostat, allowed to cool to room temperature, formed into a 1-cm square die, placed in a retort pouch together with separately prepared stew, and heated at 121 ° C. for 20 minutes. After heating, the pouch was opened and the cheese was confirmed. The cheese was intact and had a good taste and texture.
【００１６】比較例１ 実施例１において牛血清タンパクのみを除き、他は同様
にしてレトルトシチューを調製した。パウチを開けてチ
ーズを確認しようとしたが、チーズは既に溶解してお
り、固形のものは見あたらなかった。Comparative Example 1 A retort stew was prepared in the same manner as in Example 1 except for the bovine serum protein alone. Opening the pouch and trying to check the cheese, the cheese was already dissolved and no solid was found.
【００１７】実施例２ 直接蒸気吹き込み式チーズ乳化機に、ゴーダチーズ１０
００ｇ、ＡＭＰ-７０１（牛血清タンパク：ＡＭＰＣ社
製）１０重量部、リン酸ナトリウム３０ｇ、キサンタン
ガム３０ｇ、重曹１５ｇを投入し、２００回転／分で撹
拌しながら、８５℃まで加熱し、均質で流動性のある乳
化物を得た。これをカートンに充填し、冷蔵庫内にて冷
却し、チーズを得た。得られたチーズを１ｃｍ角のサイ
コロ状にし、油ちょう性、および、耐熱保形性について
検査した。なお、油ちょう性については、サイコロ状の
チーズを１８０℃の油中に３分間入れた後に引き上げ
て、肉眼で形状の変化を観察して判断した。また、耐熱
保形性については、サイコロ状のチーズを電子レンジで
３分間加熱し、肉眼で形状の変化を観察して判断した。
結果はいずれも原形を保持しており、本発明に係るチー
ズが油ちょう性および耐熱保形性に優れることがわかっ
た。Example 2 A Gouda cheese 10 was added to a direct steam-blowing cheese emulsifier.
00 g, 10 parts by weight of AMP-701 (bovine serum protein: manufactured by AMPC), 30 g of sodium phosphate, 30 g of xanthan gum, and 15 g of sodium bicarbonate were added, and the mixture was heated to 85 ° C. while stirring at 200 revolutions / minute, and then homogenously fluidized An emulsified product was obtained. This was filled in a carton and cooled in a refrigerator to obtain cheese. The obtained cheese was formed into a 1 cm square die, and inspected for oiliness and heat-resistant shape retention. The oiliness was determined by immersing the dice-shaped cheese in 180 ° C. oil for 3 minutes, pulling it up, and observing the change in shape with the naked eye. The heat-resistant shape retention was determined by heating the dice-shaped cheese in a microwave oven for 3 minutes and observing the change in shape with the naked eye.
The results all retained the original shape, indicating that the cheese according to the present invention was excellent in oiliness and heat-resistant shape retention.
【００１８】実施例３ 実施例２と同様にして得られたチーズを、０．５ｃｍ角
で長さ５ｃｍのスティック状に切りそろえ、常法に従い
油で揚げて、フライドチーズを得た。Example 3 The cheese obtained in the same manner as in Example 2 was cut into a stick having a size of 0.5 cm square and 5 cm in length, and fried with oil according to a conventional method to obtain a fried cheese.
【００１９】[0019]
【発明の効果】本発明により、油ちょう性および耐熱保
形性に優れたチーズを得ることができる。また、本発明
に係るチーズを用いることで、新規なフライドチーズや
チーズスナックを得ることができ、チーズを用いた食品
の新たなバラエティの開発に寄与することができる。According to the present invention, it is possible to obtain cheese excellent in oiliness and heat-resistant shape retention. In addition, by using the cheese according to the present invention, a new fried cheese or cheese snack can be obtained, which can contribute to the development of a new variety of food products using cheese.
Claims (3)
する、油ちょう性および耐熱保形性を有するチーズ。1. A cheese having oiliness and heat-resistant shape retention, characterized by containing bovine serum protein.
する、油ちょう性および耐熱保形性を有するチーズの製
造法。2. A method for producing cheese having oiliness and heat-resistant shape retention, characterized by containing bovine serum protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11225911A JP2000245343A (en) | 1998-12-28 | 1999-08-10 | Cheese having fryable property and shape retaining resistance to heat and its production and food containing the same cheese |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10-374140 | 1998-12-28 | ||
| JP37414098 | 1998-12-28 | ||
| JP11225911A JP2000245343A (en) | 1998-12-28 | 1999-08-10 | Cheese having fryable property and shape retaining resistance to heat and its production and food containing the same cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000245343A true JP2000245343A (en) | 2000-09-12 |
Family
ID=26526894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11225911A Pending JP2000245343A (en) | 1998-12-28 | 1999-08-10 | Cheese having fryable property and shape retaining resistance to heat and its production and food containing the same cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000245343A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013123377A (en) * | 2011-12-13 | 2013-06-24 | House Foods Corp | Food product with improved milky taste and method of manufacturing the same |
-
1999
- 1999-08-10 JP JP11225911A patent/JP2000245343A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013123377A (en) * | 2011-12-13 | 2013-06-24 | House Foods Corp | Food product with improved milky taste and method of manufacturing the same |
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