JPS6233848B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing powdered cheese.

The applicant previously applied for Patent No. 860231 (Special Publication No. 1973-
33613) proposed artificial powder cheese, but
Like natural Parmesan cheese, it is relatively lightweight, and when sprinkled on a suitable food, it is relatively unlikely to get mixed into the food. This is because wheat flour is the main ingredient.

The present invention has relatively large particle size and thick particles that have good mixing properties, has a soft and elastic texture, and has a moist feel similar to natural Parmesan cheese over a long period of time, and the color of the raw material itself. This product provides a new method for producing powdered cheese that effectively utilizes corn flour, which is made by mixing wheat flour and water with corn flour, fermenting it with yeast, or making it porous with carbonate decomposition gas. After gelatinizing the starch by heating, the nodules are crushed and dried. To the resulting porous coarse grain mass, a trace amount of cheese flavoring and a small amount of vegetable oil are added and mixed uniformly, and this mixture is mixed with gelatin or It is characterized by uniformly mixing a small amount of an aqueous solution containing agar.

Next, embodiments of the present invention will be described.

As corn flour, it is preferable to use so-called corn flour, and use 50% or more of this corn flour, and add 50% or less of wheat flour to this, for example, 50-95% corn flour to 5%-50% wheat flour. Prepare a mixture mainly composed of corn flour according to the mixing ratio, add 40 to 50% water to the whole, add yeast to the kneaded mixture, and store the mixture in a constant temperature container or room at 30 to 40℃. Fermentation takes place. In such cases, the gases produced during fermentation cause the mixture to expand and become porous;
Flour and corn flour become porous. Once fermentation has finished, use a bread maker etc.
Fire at around 180℃. Thus, a baked product such as bread is produced. Next, I put it in a grinder for 60~
Grind to a relatively large particle size of 120 mesh. A porous, coarse-grained mass is thus obtained. Next, it is heated and dried to a moisture content of 5% or less. Add 0.3 to 0.5 of cheese flavoring to the thus obtained porous dry coarse grain mass.
% and add 15-20% vegetable oil and mix. The cheese flavoring agent consists of, for example, cheese flavor, salt, and seasoning.

The vegetable oil may consist, for example, of cottonseed oil.

In this way, a powdered cheese is obtained which is very similar in appearance and flavor to natural Parmesan cheese, but has the yellow color of corn flour itself, has relatively coarse particle size, and is relatively large in weight. However, this method is insufficient because it lacks the moist texture and flexibility of natural cheese, and also tends to become hard particles upon storage, resulting in quality deterioration. According to the present invention, a small amount of water in which a small amount of gelatin or agar has been previously added and dissolved is added to the above-mentioned mixture and mixed to uniformly adhere to the coarse particles to form a coating. Preferably, while stirring the mixture, 5 to 10% of the aqueous solution is added to the total by spraying. The aqueous solution is preferably a 5-10% gelatin or agar aqueous solution, and further contains an emulsifier of 0.5-10%.
It is also possible to use one containing 1% of the powdered cheese, and in this case, when the powdered cheese of the present invention is sprinkled on foods, etc., the cheese will have good mixing and dispersibility. In this way, a porous coarse-grained powdered cheese that has soft elasticity and a moist natural cheese-like feel, has a good shelf life, and has a layered texture is obtained as a whole.

In addition, to make the kneaded mixture of corn flour, wheat flour, and water porous with gas, as described in the aforementioned Patent No. 860231, water in which alkaline carbonate is dissolved is used, and the decomposition gas of the carbonate is released by heating. There is no problem even if it is generated and made porous.

In this way, according to the present invention, since corn flour is used as the main raw material, a powdered cheese with relatively coarse grains and a large weight can be obtained. Next, a trace amount of cheese flavoring, a small amount of vegetable oil, and a further small amount of an aqueous solution of gelatin or agar were added to the crushed nodule and mixed uniformly, so that the gelatin or agar coating was transformed into a cheese coarse material. Since it adheres to the grain body, it is possible to obtain a powdered cheese that is moist as a whole, has a soft and elastic texture, is relatively heavy, and has a good tendency to be mixed into foods, and the color of the raw material corn remains the same. It can be used effectively to provide powdered cheese with a unique yellow color, and it also has the advantage of being cheaper and easier to obtain a coarse-grained product than when wheat flour is the main ingredient.

Claims (1)

[Claims] 1 A mixture of corn flour and water as the main material is fermented with yeast or made porous with carbonate decomposition gas, then heated to gelatinize the starch, pulverize the nodules, and then dry. death,
Powdered cheese characterized by adding a small amount of cheese flavoring and a small amount of vegetable oil to the obtained porous coarse grain mass and uniformly mixing the mixture, and also uniformly mixing a small amount of an aqueous solution in which gelatin or agar is dissolved into this mixture. manufacturing method.