JP2799643B2 - Manufacturing method of favorite food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dry tasted food having pores by utilizing the foaming action of cheese and the transpiration of fats and oils and moisture by heating.

[0002]

2. Description of the Related Art Conventionally, as a method of producing a favorite food utilizing cheese, a plate-like cheese is sandwiched between fish meat products, and the meat is melted by heating under pressure from both upper and lower directions. A production method of sandwiching cheese between products has been proposed (for example, Japanese Patent Publication No. 1-1334).
No. 0, JP-B-48-2336 and JP-A-54
No. 113364).

[0003] There has also been proposed a cheese in which the texture of the cheese is given a direction so that the cheese can be peeled in a certain direction.

[0004] Further, a method of producing smoked cheese by smoking a mass of cheese has been known for a long time.

[0005]

Problems to be Solved by the Invention
No. 40, JP-B-48-2336 and JP-A-5
The heat treatment in the production method disclosed in Japanese Patent Application Laid-Open No. 4-113464 is intended to sandwich cheese on a fish meat sheet or the like, so that the heating temperature is low and the time is extremely short. There is no change in the texture of the cheese portion, the content of fats and oils and water, and the like in the obtained product as compared with the cheese before heating. As described above, there is a problem that mold is easily formed due to the high water content in the cheese tissue, and moisture is evaporated from a surface in contact with air, and the cheese is easily dried and lacks preservability.

[0006] In addition, since smoked cheese is smoked only on the cheese surface, the above problem cannot be solved in the same manner as ordinary cheese.

Accordingly, the present invention focuses on the fact that when cheese is heated at a certain temperature for a certain period of time, it melts and becomes a foamed state, and the fats and oils in the tissue elute and the water evaporates. It is an object of the present invention to provide a method for producing the same.

[0008]

Means for Solving the Problems In order to achieve the above object, in the method for producing a taste food of the present invention, after cutting a cheese having an appropriate thickness into a predetermined shape as required, the center temperature of the cheese is reduced. The heating state is maintained at about 80 ° C. so that the water content is about 3 to 20%.

Further, the plate-shaped cheese is sandwiched between the fish meat sheets, and then cut into a suitable length. The food material is heated and held so that the center temperature of the cheese portion of the food material becomes about 90 to 130 ° C. , The water content of the cheese part is about 3-1
A manufacturing method in which the concentration is set to 5% is also conceivable.

[0010]

When the central temperature of the cheese reaches about 80 ° C., the milk fat contained in the cheese is melted, so that the cheese is softened and foamed. Volatilizes, and the water in the cheese tissue evaporates. At the same time, milk protein, which is the main component of cheese, acts to coagulate by heating.

[0011]

Embodiments of the present invention will be described below. Example 1 After aged natural cheese such as Goder cheese or Samsaw cheese is cut into a plate having a thickness of 3 mm to 10 mm, the plate cheese is cut into an arbitrary plane shape. About 150-2
The cut cheese is placed on a metal plate heated to 00 ° C., and the moisture content in the cheese tissue is about 3 to 10% or about 1%.
Heat for about 15 minutes until it reaches 0-20%, then cool,
It is put in a packaging bag formed of a non-breathable resinous film and sealed.

In this embodiment, when the central temperature of the cheese reaches about 80 ° C. by heating, the milk fat contained in the cheese is dissolved, and the solidified cheese becomes semi-fluidized, Bubbling starts due to gasification of ammonia and the like. When the heated state is maintained, the milk fat dissolved while foaming is volatilized, and the water in the cheese evaporates, and at the same time, the milk protein, which is the main component of the cheese, coagulates. When the cheese is released from the heated state, the cheese rapidly solidifies in the foamed and coagulated state.

The obtained product had a savory flavor due to roasting, and had a high storage stability due to a low content of water and oil.

Example 2 100 kg of cod surimi, 25 kg of starch, 40 kg of egg white, 4 kg of salt, 7 kg of sodium glutamate and 2 k of mirin
g., and the kneaded material is spread and formed into a thin plate having a thickness of about 5 mm by a rolling molding machine, and the product temperature of the thin plate kneaded product is 80 to 85 ° C.
Bake by heating with a roaster. The baked kneaded material is cut into a rectangle having a length of about 115 mm and a width of about 450 mm, and then dried by a hot air drier at 30 to 40 ° C., and has a water content of about 23.0% and a fish meat having a taste of about 1 mm in thickness. Make a sheet. A binding substance, for example, an actomyosin solution is applied to both sides of a plate-like process cheese having a thickness of about 3 to 10 mm and a moisture content of about 44.0%, and one plate-like process is provided between the two fish meat sheets. Sandwich the cheese,
After heating so that the binding substance-attached portion becomes about 65 ° C. to join the fish meat sheet and the plate-shaped processed cheese, the mixture is cooled until the water content becomes about 39 to 42%. Approximately 3-4mm wide x 7mm thick x 115mm long
And cut into a long and thin rod shape. The cut food material is placed on a net heated to about 90 to 150 ° C. in a connected roasting machine, heated for about 10 minutes and cooled, and the moisture content is reduced to about 3 to 1
0% or about 10-15% product is obtained. This is put into a bag made of an airtight member together with a desiccant and sealed to obtain a product.

[0015] Since the fish meat sheet is bound to both sides of the cheese, the area where the cheese is joined to the fish meat sheet is constant. Therefore, even if the cheese is melted by heating, surface tension acts on the exposed surface of the cheese and foams inside the cheese without forming pores on the cheese surface to form pores. As the conditions for foaming, foaming starts when the central temperature reaches 90 ° C., and becomes maximum when the temperature reaches 130 ° C. When cheese having a water content of about 40 to 45% is used, the solid content is about twice as much as the solid content. The fat is dissolved in the cheese portion by heating, and if the heating is further continued, a dried cheese hardened by volatilization of fat, evaporation of water, and coagulation of protein is obtained. Due to the formation of pores inside, the exposed surface of the cheese bulges slightly outward from both left and right edges of the fish meat sheet.

The obtained product had a savory flavor obtained by roasting cheese and fish meat sheets, had good preservability, and had a high nutritional value as shown in Table 1 below.

[0017]

[Table 1]

Example 3 A fish meat sheet is manufactured in the same manner as in Example 2 above. The almonds are mixed with the cheese and scattered throughout the cheese to give a processed cheese having a moisture content of about 43.5%. Slice this processed cheese to about 10mm thickness,
A food material is obtained by being sandwiched between fish meat sheets in the same manner as in Example 2 and then cut into a width of about 3 mm. This food material is placed on a net heated to about 90 to 150 ° C. in a connected roasting machine and heated for about 10 minutes so that the water content of the cheese portion becomes about 3 to 10%, and then cooled. Then, this is put in a packaging bag made of an airtight member and sealed.

In the present embodiment, almonds have been described as an example. However, the present invention is not limited to this, and the present invention can be similarly applied to nuts such as peanuts, cashew nuts, and walnuts.

In this embodiment, fish meat sheets are bound to both sides of the cheese, and solid nuts are scattered on the cheese. Therefore, even if the cheese is melted by heating, surface tension acts on the exposed surface of the cheese. Fires at the interior of the cheese. Heating causes a decrease in the fat and oil and water content, as well as coagulation of the protein. Even when cooled, the pores are maintained inside.

The product obtained had a flavor matching that of cheese, fish meat and nuts, and exhibited the aroma of roasting.

[0022]

The method for producing a favorite food of the present invention is configured as described above, and has the following effects.

According to the first aspect of the present invention, since the cheese is foamed and dried by heating, the product has a good preservability and a savory flavor due to a decrease in the content of fats and oils, coagulation of proteins, and death of bacteria. There is an effect that can be provided. In addition, since the smell peculiar to the aged cheese is reduced, there is an effect that even people who do not like cheese can easily eat. According to the second aspect of the present invention, there is provided a product having a substantially constant shape without forming a pore therein and eluting cheese outward by applying a surface tension to a cheese exposed surface between fish meat sheets. There is an effect that can be.

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Claims (2)

(57) [Claims] 1. After cutting a cheese having an appropriate thickness into a predetermined shape as required, the cheese is kept in a heated state so that the center temperature of the cheese is about 80 ° C., and the water content of the cheese is about 3 ° C. A method for producing a favorite food, characterized in that the content is set to 20%. 2. A heating state is maintained such that the center temperature of a cheese portion of a food material obtained by sandwiching a plate-shaped cheese between fish meat sheets and cutting it to an appropriate length is about 90 to 130 ° C. And a water content of the cheese portion is about 3 to 15%.