JPS63269945A - Gelatinous food having flavor of cheese and production thereof - Google Patents

Abstract

PURPOSE:To prepare a gelatinous food having smooth and good crispiness rich in cheese flavor, by combining a broth with cheese and a gelling agent obtained by blending gelatin with carrageenan and locust bean gum. CONSTITUTION:Cheese is added to a broth of various food materials, e.g. broth of dried bonito, dried mackerel, etc., further in combination with a broth of sea tangle, etc., or a broth of cattle meat or vegetable, etc., and dissolved while being heated to prepare a mixture solution of the cheese with the broth. The ratio of the broth to the cheese is so as to contain 10-40wt.% cheese. The cheese may be natural cheese or process cheese or a mixture of both. The resultant homogenized mixture solution is then combined with a gelling agent prepared by blending gelatin with carrageenan and locust bean gum, heated, homogenized and cooled. Thereby a smooth gelatinous food having flavor of the cheese and good crispiness can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a gel having the flavor of nicheese, which has a smooth texture, has extremely good texture, and has a pleasant texture. related to food products and their manufacturing methods.

Because its main production area is Europe, and there are a wide variety of cheese types and cuisines in Europe, it is still considered to be a food with a strong Western image.

Regarding the usage of cheese in Japan, overwhelmingly it is used as it is in pizza pies, pizza toast, gratin, etc., and in bread making.Other uses include kneading it into processed seafood foods, etc., and using it for cheesecakes. It is used mixed with cake ingredients.

For example, as a method for producing a rare type of cheesecake, a method for producing a cheesecake-like dessert has been proposed in which air is forcibly incorporated into a mix to which cream cheese has been added to form a foam-like structure. -38170
issue).

As mentioned above, it can be said that the usage of cheese in Japan has tended to be limited to pizza and cakes.

The present invention was made for the purpose of utilizing cheese in a new form, which has the flavor of cheese, has a smooth texture, and has no crunch, texture, or texture. An object of the present invention is to provide a novel gel-like food that exhibits a good texture.

The present invention will be explained in detail below.

The characteristics of the present invention are obtained by extracting from various food materials.
A gel-like food consisting of a homogeneous emulsified mixture of a mixture obtained by adding cheese to so-called dashi stock and heating and melting the mixture and a gelling agent consisting of a combination of gelatin, carrageenan and locust bean gum, and a method for producing the same. .

In the present invention, first, a combination of soup stock made from various food materials, such as soup stock from dried bonito flakes and mackerel, and furthermore, a soup stock made from sardines, kelp, etc., or a soup stock made from boiled meat or vegetables. Add cheese to juice or a combination of them,
Heat and dissolve to prepare a mixture of stock and cheese.

The soup stock used here is extracted by adding water to the above food material and heating it (heat it to 90-100℃ and let it stand for 5-10 minutes).
The obtained extract can be used as it is, but it may also be used after it has been made into a powder, solid or paste before being dissolved.

Although the mixing ratio of the stock and cheese is not particularly limited, it is preferable to prepare the final gel-like food so that the cheese contains 10 to 40% by weight.

Also, when adding cheese to the soup stock, it is best to cut the cheese into pieces so that it dissolves easily. The cheese may be natural cheese or emulsified processed cheese, or a mixture of both. Note that seasonings such as sugar and salt may be added and dissolved together with the cheese.

The mixture obtained by heating and dissolving cheese in the above soup stock is
Then, homogenization is performed using a colloid mill or the like. This homogenization usually takes about 3000 to 4000 r, p, m.

It is best to do this at a moderate rotation speed.

After adding seasonings as necessary, a gelling agent is added to the mixture thus homogenized, and the mixture is further homogenized using a colloid mill to form an emulsified mixture, and its viscosity is adjusted. Homogenization at this time is preferably carried out so that the viscosity of the emulsified mixture obtained is approximately 1800 cp at 70°C.
It is preferable to increase it to about 0 to 6000 r, p, n+.

That is, by homogenizing the food to the above-mentioned viscosity, a gel-like food with a smooth texture and good texture can be obtained.

The gelling agent used here is composed of a blend of gelatin, carrageenan and locust bean gum. Preferably, when these three types are used in combination at a certain weight ratio, the gelling agent becomes homogeneous and tooth-bearing. A gel-like product with good texture is obtained. The weight ratio of these three types of gelling agents is 1 to 1 part gelatin to 1 to 2 parts of carrageenan, and 1.5 to 3 parts of locust bean gum to the total amount of gelatin and carrageenan.
．． It is recommended to use it at a rate of 5 times.

In addition, the amount of gelling agent used is 0.5~
It is preferable to adjust the content to an extent of 2.5% by weight.

That is, by using the above-mentioned three types of gelling agents in combination in the above-mentioned specific proportions, a gel-like food product exhibiting the desired smooth texture and good tooth texture can be obtained. Such gel-like foods are similar to conventional rare cheesecakes in that they have elasticity, but are essentially different in their smooth texture and texture.

The emulsified mixture obtained by adding a gelling agent to the above-mentioned homogenized liquid mixture and further homogenizing it to adjust the viscosity is heated to a temperature of 80°C or higher to completely homogenize it, and then placed in a heat-resistant container. When the container is filled and cooled to 15° C. or lower, the desired gel-like food product is obtained.

In addition, in the present invention, when cheese is used in an amount of 10 to 20% by weight, if a gelling agent consisting of the three types specified above is used in an amount of 2.5 to 1.5% by weight, the cheese will be smooth and chewy. A good gel structure was obtained, and similarly the cheese was
When using ~40% by weight, the gelling agent is added in an amount of 1.5~0.
When used in a proportion of 5% by weight, a gel Mi weave with particularly good toothing can be obtained. Also, similarly add 20 to 20 pieces of cheese.
When using 30% by weight, the gelling agent is 1.9 to 1.1%.
When used in a proportion of % by weight, a gel structure having smoothness and good toothing between the above three types can be obtained. Incidentally, in these cases, if the above-mentioned gelling agent is used in a ratio outside the range of 0.5 to 2.5% by weight, the resulting gel structure will be too soft or too hard, making it difficult to achieve the desired tooth edge. It will be difficult to obtain things, so you need to be careful.

In the present invention, when producing a gel food,
A mixture obtained by heating and dissolving cheese in dashi stock is supplied to an emulsification tank equipped with a Vti ring device, and the tank and colloid mill are connected with a pipe to circulate the mixture,
The rotation speed of the colloid mill is approximately 3000 to 4000 r, p.
, m for homogenization, and then the gelling agent (3 types of formulations) was gradually added from the inlet of the colloid mill, and at the same time the rotation speed of the colloid mill was increased to about 5000 to 6000 r.
, p, m, and further homogenize while circulating the mixture. When the viscosity reaches about 1800 cp at 70°C, the homogenized product is further heated to a temperature of 80°C or higher in an emulsification tank. Complete homogenization allows efficient continuous operation.

The present invention and its effects will be specifically explained below with reference to Examples.

Example 1 1 kg of a mixture of bonito flakes, mackerel flakes, sardines, and kelp was charged as a stock ingredient into a heating tank equipped with a stirring device along with an appropriate amount of water, heated while stirring until it reached about 100°C, and then heated at this temperature. The stock was extracted for 10 minutes while being held, and the solids used as raw materials were removed to obtain 20 kg of stock.

To this stock, add 10 kg of processed cheese finely chopped with a chopper and 65.1 kg of water, and heat again while stirring to melt the cheese. When the cheese is sufficiently melted, the temperature of the mixed liquid obtained is While maintaining the temperature at about 70℃, it is fed to the colloid mill by a pump and homogenized at a rotation speed of about 300 Or, p, n+ while circulating it through a connecting pipe installed between the colloid mill and the tank. I did it.

A gelling agent consisting of 300 g of gelatin, 400 g of carrageenan, and 1.4 kg of locust bean gum, 2 kg of sand, and 800 g of common salt were gradually added to this homogenized mixture through the inlet of the colloid mill, while the colloid The rotational speed of the mill was increased to about 500 Or, p, m to homogenize all the materials, and the viscosity of the homogenized mixture was 70°C.
When the homogenized mixture reached about 1800 cp, the homogenized mixture was further heated to a temperature of 80° C. in a tank to obtain a completely homogenized emulsified mixture. This homogenized emulsified mixture was mixed with
Fill and seal a heat-resistant plastic container with a capacity of 1 g.
The mixture was cooled to 0° C. or lower to form a gel.

The obtained gelled food had a cheese flavor that harmonized with the soup stock, had a smooth structure, and had a good crunchy texture.

Example 2 40 kg of cream cheese and 36.3 kg of water were added to 20 kg of broth prepared in the same manner as in Example 1, and dissolved by heating under stirring. A mixed solution was homogenized in the same manner as in Example 1.

To this homogenized liquid mixture, a gelling agent consisting of 150 g of gelatin, 250 g of carrageenan, and 600 g of locust bean gum, 1.8 kg of sand, and 900 g of common salt were added in the same manner as in Example 1, and then homogenized. 9
A completely homogenized emulsified mixture was obtained by heating to a temperature of 0°C. This emulsified mixture was filled and sealed in a container in the same manner as in Example 1, and gelatinized.

The resulting gel-like food had a cheese flavor, a smooth structure, and an extremely good crunchy texture.

Example 3 To 200 g of meat extract prepared from beef in a conventional manner, 10 kg of cream cheese, 10 kg of processed cheese, and 7 g of water were added.
5 to 6 kg was added and heated while stirring to dissolve the mixture,
Homogenization was carried out in the same manner as in Example 1.

To this homogenized mixture, a gelling agent consisting of 250 g of gelatin, 250 g of carrageenan, and 1 kg of locust bean gum, 51.8 kg of sand 1), and 900 g of common salt were added in the same manner as in Example 1 to perform homogenization. Thereafter, a completely homogenized emulsified mixture was obtained in the same manner as in Example 1.

This emulsified mixture was filled and sealed in a container in the same manner as in Example 1, and gelatinized. The resulting gel-like food had a cheese flavor and had a smooth and chewy texture.

All of the gel-like foods obtained in Examples 1 to 3 had a cheese flavor and had an extremely good texture with a smooth texture and crisp texture that closely resembled raw scallops or squid.

Next, for each of the gel-like foods obtained in Examples 1 to 3 above, the texture and flavor were evaluated by five panelists specializing in sensory evaluation. Also shown in Table 2. For comparison, commercially available tofu, pudding, and rare cheesecake were also measured in the same manner, and the results are also shown in Table 1.

``Measurement method of tooth gap j: When using a rheometer with a full scale of 20co+ and a measurement range of 200g, when a pressure-sensitive shaft with a diameter of 10+n+++ is inserted at a speed of 2cm per minute, the stress applied to the pressure-sensitive shaft is (g), when the vertical axis is the stress and the horizontal axis is the time axis (chart speed c++/min) on the measurement chart, it is formed by a line drawn from the first yield point toward the time axis and the time axis. The angle at which the tooth is formed is read, and β is expressed as tanα=β, and β is defined as the quality of the teeth, and the larger this value is, the better the toothness is.

Evaluation criteria by a panel specializing in sensory evaluation: 5 points...
- Very good texture and flavor.

4 points --- Good structure and flavor.

3 points: Average organization and flavor.

2 points - M weave, poor flavor.

1 point: Very poor texture and flavor.

Table 1 Table 2 As seen in Tables 1 and 2, the gel-like foods according to the present invention have extremely good texture in all Examples, and are particularly good in texture with commercially available silken tofu, egg tofu, custard pudding, and rare cheesecake. Excellent in comparison.

In addition, the results of the sensory evaluation of texture and flavor showed that the texture, texture, and firmness, which are indicators of crispness, were all good, and the flavor was also very good, with the flavors of the cheese and stock harmonizing. I understand that.

As mentioned above, the gel-like food according to the present invention can be produced by simply combining stock, cheese, and a gelling agent containing gelatin, carrageenan, and locust bean gum, heating, homogenizing, and cooling. It has the advantage of producing a product with a rich flavor, smooth texture, and good texture.

Claims (9)

[Claims] (1) Homogeneous emulsification of a mixture obtained by adding cheese to the soup stock obtained by extraction from various food materials and heating and dissolving it to make it homogenized, and a gelling agent consisting of a combination of gelatin, carrageenan, and locust bean gum. A gel-like food consisting of a mixture. (2) The gel-like food according to claim (1), wherein the dashi stock is a broth of bonito flakes, mackerel flakes, sardines, kelp, or a combination thereof. (3) The gel-like food according to claim (1), wherein the soup stock is a stock of meat, vegetables, or both. (4) The gel-like food according to claim (1), wherein the cheese is natural cheese, processed cheese, or a mixture of both. (5) A patent claim in which the gelling agent is a blend of 1 to 2 parts by weight of carrageenan and 1.5 to 3.5 times the weight of the total amount of gelatin and carrageenan to 1 part by weight of gelatin. The gel-like food according to item (1). (6) The gel-like food according to claim (1), containing 10 to 40% by weight of cheese. (7) The gel-like food according to claim (1), which contains 0.5 to 2.5% by weight of a gelling agent. (8) Cheese is added to the stock extracted from various food materials, heated and dissolved, and the resulting mixture is homogenized, resulting in a gel made of a combination of gelatin, carrageenan, and locust bean gum. A method for producing a gel-like food product, which comprises: obtaining an emulsified mixture whose viscosity has been adjusted by adding a homogenizing agent and further performing a homogenization treatment, and then heating the emulsified mixture to a temperature of 80° C. or higher and then cooling it. (9) The manufacturing method according to claim (8), wherein the homogenization treatment is performed while circulating the mixed liquid.