CN102781247A - Cheese-containing food and method for producing same - Google Patents
Cheese-containing food and method for producing same Download PDFInfo
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- CN102781247A CN102781247A CN2011800053041A CN201180005304A CN102781247A CN 102781247 A CN102781247 A CN 102781247A CN 2011800053041 A CN2011800053041 A CN 2011800053041A CN 201180005304 A CN201180005304 A CN 201180005304A CN 102781247 A CN102781247 A CN 102781247A
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- cheese
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- reshaping
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without melting
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Provided are a production method, whereby a cheese-containing food allowing consumers to easily enjoy the texture of natural cheese and so on can be produced, and the cheese-containing food produced by said method. The production method comprises crushing a cheese, mixing the same with a powdery soup stock and ingredients (food materials to be used as ingredients in soup), and pressurizing and reshaping the resulting mixture. A soup, which allows consumers to enjoy the texture and stringiness of natural cheese, can be prepared by putting the cheese-containing food obtained by the aforesaid production method in a cup, etc., pouring an appropriate amount of hot water and thus dissolving the food. Thus, an instant soup product, which allows consumers to easily enjoy the texture of natural cheese and so on, can be obtained and the scope of cheese intake at home can be broadened.
Description
Technical field
The present invention relates to utilize the food and the manufacturing approach thereof of cheese.
Background technology
Usually, natural cheese roughly is divided into hard cheese, semi-hard cheese, soft cheese etc., and then if classify according to slaking or fermentation process respectively, then the cheese more than 2000 kinds has been made in the whole world.For example wherein be categorized as Cheddar or up to the slaking type natural cheese of hard cheeses such as cheese, semi-hard cheese, extensively eaten, enjoy because the local flavors such as delicious food that produce through slaking are preferred.
On the other hand; The process cheese of fusion, emulsification has the food sense of being clamminess in mouth though add entry and fuse salt; But smooth and soft, therefore compare the food sense with the natural cheese of hard class or semi-rigid class preferred mostly, and keeping quality is also good in addition; Also adjust local flavor easily or be processed into different shape, so obtain extensively popularizing utilizing.As stated, various natural cheese goods, processed cheese food are provided, enjoy.
In addition, cheese is food excellent aspect nutrition owing to contain the abundant protein from breast, calcium.Be effective particularly for budding children's nutrient, aspect women who receives the osteoporosis puzzlement or the elderly's calcium supply.Though have this characteristics; But on the other hand; For the few japanese consumers of the food custom of cheese, present situation is directly edible as snack, places on the bread to bake; Or with edible way immobilizations such as modes such as pizza, gratin eat, can provide the food of the new purposes of flexible utilization cheese to activate market through appearance on market is worth expectation.
On the other hand, because the variation of consumer's life style in recent years, the demand of the food that can prepare simply raises year by year, activates market and can be worth expectation through carrying out same collocation for cheese.Wherein, make things convenient for soup to prepare simply, become a kind of dish that substitutes dining, satisfies abdomen, appends, wide usage is high.For example, make things convenient for miso shiru fully to take root in the Japanese market, even grow into article indispensable for the single living person, the type that living miso type etc. has genuine sense is expanded therein.Thus, the local flavor through proposing to have genuine sense or the use of food sense cheese make things convenient for soup, can expect that the purposes of cheese enlarges.
In the past,, made process cheese as raw material, and carried out the method that freeze drying obtains cheese product then and be widely used with natural cheese as as instant noodles or make things convenient for the cheese product of joining material of soup.For example; The natural cheese that has proposed through being adjusted into below 20% with ripe degree index is a raw material; Use the fuse salt of particular combination, and it is excellent and have a process cheese products (patent documentation 1) of raw material of the freeze-dried food of good stringiness to be suitable for the hot water nerve.Yet the goods that so obtain are though hot water nerve, stringiness obtain improvement, owing to form process cheese and implemented the freeze drying processing, the local flavor that natural cheese had originally, food impression damage.In addition, they are to join one of material on earth, and itself is not accomplished as a kind of instant food.
On the other hand; The hard cheese, semi-hard cheese that can enjoy the slaking local flavor of cheese are because its shape; Directly the material of joining as soup is unsuitable, is necessary to be processed as shape that slice etc. is prone to melt through heating or formation process cheese etc. as patent documentation 1.But as stated, under any one situation, they are to join one of material on earth, and itself is not accomplished as a kind of instant food.
In addition, proposed in natural cheese to mix other food and carried out the pressurized adhesion moulding cheese product (patent documentation 2) that pressurized adhesion, moulding form.But, wherein, resulting pressurized adhesion moulding cheese product, when cutting into slices with slicer, natural cheese and other food are bonding securely with the degree that can not peel off, and purposes is limited.
[prior art document]
[patent documentation]
[patent documentation 1] TOHKEMY 2007-252339 communique
[patent documentation 2] japanese kokai publication hei 9-299026 communique
Summary of the invention
The present invention is in view of above-mentioned the problems of the prior art, and its purpose is, provide can enjoy the original local flavor of cheese, food sense particularly make things convenient for soup and manufacturing approach thereof.
In view of above-mentioned problem in the past, the inventor studies intensively the back and finds that with the disposable pulverizing of natural cheese, with suitable exert pressure, reshaping, the food that utilizes cheese that obtains thus demonstrates the rerum natura that does not have so far, in warm water, disperses easily.Further find, with the disposable pulverizing of cheese, mix soup stock therein, join material (becoming the food materials of the batching of soup),, obtain the incorporate food that utilizes cheese with the mode that makes things convenient for soup thus this mixture pressurization, reshaping.Further, the inventor finds, will join in the cup etc. through the food that utilizes cheese provided by the invention, injects an amount of hot water, dissolves, and can form the food sense that can enjoy natural cheese, the soup of stringiness thus, thus completion the present invention.
That is, the present invention provides following [1]～[10].
[1] food that utilizes cheese that in warm water, disperses, mixture pressurization, the reshaping that will contain chippy cheese and auxiliary material form.
[2] food that utilizes cheese of record in [1], wherein, cheese contains and is selected from least a in special hard cheese, hard cheese, semi-hard cheese, the mozzarella.
[3] food that utilizes cheese of record in [1] or [2] through dispersing and dissolving in warm water, and has the distinctive stringiness of cheese.
[4] food that utilizes cheese of any record in [1]～[3], wherein, auxiliary material is a soup stock, or soup stock and soup join material.
[5] food that utilizes cheese of any record in [1]～[4], wherein, mixture contains adhesive.
[6] food that utilizes cheese of any record in [1]～[5]; Wherein, adhesive is to be selected from least a in dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide, casein, process cheese, soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein and the gluten.
The manufacturing approach of the food that utilizes cheese that [7] in warm water, disperses, contain:
With the step of cheese pulverizing,
In the cheese of being pulverized, add auxiliary material and adhesive as required, and the step of mixing,
Step with resulting mixture pressurization, reshaping.
[8] method of record in [7], wherein, in the composition of the composition of the cheese in the mixture when reshaping or cheese and adhesive, moisture is below the 52 weight %, the total content of protein and carbohydrate is more than the 18 weight %.
[9] method of record in [7] or [8], wherein, in the step of step of pulverizing and/or mixing, that cheese is freezing.
[10] method of any record in [7]～[9], wherein, reshaping when mixture is outgased.
According to the invention described above, be characterised in that, with the pressurization of the natural cheese of disposable pulverizing, reshaping the time, add soup stock, join material auxiliary materials such as (becoming the food materials of the batching of soup), and mix.Therefore, can not receive forming the influence of carrying out steps such as freeze drying after the process cheese, so, there is no need to carry out special consideration for the local flavor deterioration of natural cheese, soup stock.In addition, owing to the reshaping of pressurizeing with suitable pressure, can easily the resulting food of cheese that utilizes be dispersed in the warm water.Further, select kind, local flavor, the food sense of combination of natural cheese, add soup stock, join auxiliary material and other required composition such as material, can obtain the required soup that makes things convenient for thus to form target.
That is the soup that makes things convenient for of, can be for the first time freely making the local flavor that has from the cheese in the tunnel of natural cheese, food sense through the present invention.That is, without so far because the proterties of hard cheese, semi-hard cheese and essential after fuse salt emulsification forms process cheese, carry out cryodesiccated step for the time being, just can easily manufactured soup, and can realize being attended by the food of the cheesy flavor in tunnel.Through the present invention, can obtain easily enjoying natural cheese local flavor, food sense etc. make things convenient for the soup commodity, can enlarge cheese edible way in the family.
Promptly; The food that utilizes cheese of the present invention can be attended by " the tunnel sense of cheese " from the local flavor of natural cheese simultaneously, soup with join material incorporate " simplicity "; Through " changing abundant " of regulating soup, join material, required composition being realized, so can solve above-mentioned problem.
The specific embodiment
Below the present invention is specified, but the present invention is not limited by the modes of the following stated.And when not showing clearly especially in this specification, % representes weight %.
In this specification; Natural cheese for example comprise portion for the ingredient standard of milk and milk products etc. make (1) described in portions such as (make) breasts " nearly all or a part of protein of the mixture that breast, skimmed milk (part beyond the fat granule that produces when making butter), cream or they mix; solidify through other coagulating agent of enzyme and to obtain curdled milk; remove the cheese that the part of whey obtains by curdled milk; or the cheese that forms of their slakings " and (2) " with breast etc. is that raw material, the manufacturing technology of utilizing the freezing action that contains protein are made, have identical with (1) chemically, physically with sense on the cheese of characteristic ".In addition, in this specification, process cheese comprises " with natural cheese pulverizing, heating and melting, emulsification and the cheese that obtains ".
(becoming the kind of cheese of matrix)
The cheese that mainly uses among the present invention is natural cheese, preferably contains to be selected from least a in special hard cheese, hard cheese and the semi-hard cheese.
As the example of special hard cheese, can enumerate Ba Erma cheese, Ge Lana cheese etc., but the invention is not restricted to this.
As the example of hard cheese, can enumerate up to cheese, edam cheese, Ai Manta and draw cheese, Cheddar etc., but the invention is not restricted to this.
As the example of semi-hard cheese, can enumerate baud Sa Lute cheese, Sheng Baolin cheese, brick type cheese, Roc Fu Er cheese, Sa Musuo cheese, Ma Libo cheese etc., but the invention is not restricted to this.
In the mode of the present invention,,, for example can use mozzarella even fresh cheese then also can use as if harder as the kind of the cheese that becomes matrix.
(kind of cheese that can mix in order to adjust composition)
In addition, the composition (composition) in order to adjust the cheese that becomes matrix can make up under-finished cheese such as lower-fat mozzarella cheese, green cheese, or lardy cheese such as cream cheese on the contrary.For example can make up washy cheese such as low cheese of Ba Erma cheese, dry moisture such as powder cheese and cream cheese, toll bar shellfish cheese, Quark Cheese Manufacture, farmer cheese, but the invention is not restricted to this.Also can not only use natural cheese, a part uses process cheese to adjust cohesive.
(adhesive)
Among the present invention,, can use adhesive in order to replenish the cohesive of cheese.
As adhesive, can use the adhesive of protein main body or the adhesive of carbohydrate main body.Specifically; Can enumerate soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein, glutens etc. such as dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide (for example locust bean gum, guar gum, carrageenan, xanthans, bassora gum, tamarind gum, pectin, Arabic gum, curdlan, tara gum, gellan gum, ghatti gum, CMC, sodium alginate, amylopectin etc.), casein, process cheese, cream cheese or toll bar shellfish cheese, but the invention is not restricted to this.
Adhesive preferably with it alone or in combination directly with the mode of powder or form aqueous solution in chippy cheese.To mix and good dispersion in order making, when adding these adhesives, can to use grease, dextrin as decentralized medium.
(becoming the composition of the cheese part of matrix)
Among the present invention, during the cheese reshaping, contain under the situation of adhesive, in containing the composition of this adhesive, preferred moisture is less than 52 weight %, and the total content of protein and carbohydrate is more than the 18 weight %.More preferably moisture is below the 48 weight %, and the gross weight of protein and carbohydrate is more than the 21 weight %, and further preferred water is divided into below the 45 weight %, and the gross weight of protein and carbohydrate is more than the 24 weight %.Surpass above-mentioned scope and during excess moisture, or the total content of protein and carbohydrate is when very few, cheese self is soft excessively, or if no protein, carbohydrate more than a certain amount of then is difficult to obtain cohesive again, so not preferred.
In the mode of the present invention, cheese contains under the situation of adhesive, and in containing the composition of this adhesive, moisture is more than the 10 weight % usually, is preferably more than the 15 weight %, is preferably especially more than the 20 weight %.In addition, the gross weight of protein and carbohydrate is below the 50 weight %, is preferably below the 48 weight %, is preferably especially below the 45 weight %.
(auxiliary material :) for the material of joining of soup stock and soup
Among the present invention, be characterised in that, in chippy natural cheese, add soup stock, join material.Among the present invention, soup stock refers to and in through the food that utilizes cheese provided by the invention, adds an amount of hot water and when dissolving etc., dissolving or dispersion etc. form the soup concentrate of soup etc.Can enumerate the Chinese style condiment such as meat soup, chicken soup of for example granular clear soup or solid, shaped, soup juice powder, miso etc., but the invention is not restricted to this.Operable soup stock among the present invention does not limit local flavor, shape, but the viewpoint consideration from mixing with cheese easily, is preferably modes such as Powdered, graininess, pasty state.
In addition, among the present invention, joining of soup is dispersed in the food that forms the solid, shaped of batching in the soup when material refers to use as stated through the food that utilizes cheese provided by the invention.Can enumerate food such as for example fried onion, Baconic's sheet, dried shrimps, green onion, hot flavorings such as black pepper, grass such as sweet basil class etc., but the invention is not restricted to this.For the material of joining of these soup, during embodiment of the present invention, can its local flavor, shape not limited especially and use.
(other required composition)
Except above-mentioned each raw material and adhesive, can also add required food and food additives as required.For example through mineral enhancing agents such as interpolation calcium, iron, vitamins, compound sugar or food fiber etc. are adjusted medicine for enterogastritis etc., can form the food that utilizes cheese that strengthens trophic function.
(blending ratio of cheese)
And, the ratio of the cheese in the food that utilizes cheese of the present invention is not limited especially, but in view of the cohesive again of cheese self, be preferably whole more than 50%.In the mode of the present invention, utilizing the content of the natural cheese in the food of cheese is more than 50%, is preferably more than 60%, is preferably more than 70% especially.
(utilizing the manufacturing approach of the food of cheese)
The manufacturing approach of utilizing the food of cheese of the present invention contains cheese is pulverized, in the cheese of being pulverized, for example add soup stock and soup join auxiliary material such as material and mix and with their mixture pressurize, reshaping.
(concrete manufacturing approach)
(pulverising step)
According to the present invention, at first utilize proper device that cheese is pulverized.As the method for pulverizing cheese, can use various cutting machines such as meat grinder, various cutting knifes such as frozen food cutting knife, cutmixer, shredding machine, flap mill various mills such as (feather mill), devices such as grinder, pulverizer are pulverized.
(interpolation blend step)
That then, in chippy cheese, adds above-mentioned soup stock, soup as required joins auxiliary materials such as material.At this moment, add above-mentioned adhesive as required, add the composition append in addition as required and mix.Method, device to adding do not limit especially, can use the machine that uses in the common food manufacturing industry.
(for freezing)
And in this pulverising step, the blend step, according to reducing mechanism, mixing arrangement, cheese etc. might be clamminess and inner attached to device.In addition, preferably will pulverize, mix with freezing state as the cheese of raw material etc.
Cheese when freezing, if can successfully carry out pulverising step, blend step, is not then limited freezing condition especially, can be all or part of freezing, also can carry out with any one mode in the slow freezing or IQF.For example can use the freezer below-20 ℃ freezing.
(pressurization reshaping step)
After the interpolation soup stock etc., pressurization, reshaping.Wherein, As be used to pressurize, the device of reshaping; Can utilize various tablet press machines, pressure forming machine, sushi automatics, laver volume sushi automatics, oodle maker (pasta machine), utilize the extrusion shaping machine of extruder etc., but the invention is not restricted to this.
(for the degassing)
And, because that the cheese of pulverizing for the time being forms is granular, during with chippy cheese set, reshaping, produce the space in inside, when in this space, having oxygen, might be in reshaping cheese in produce mould.Therefore, when the cheese of having desired to make pulverizing, reshaping has the shelf-life of several months as commodity, be necessary to form packing of inner anaerobic.As manner of packing, can replace packing, the interior package dress of deoxidier etc. by using gases.Further, in the gas displacement of cheapness packing, preferably with the degassing/deoxidation state forming make moulding the not residual oxygen in cheese inside, can improve the keeping quality of goods thus.
(pressurized conditions)
Wherein, Among the present invention; Pressurized conditions during reshaping should be through the kind of employed cheese or the kind of joining material or deal, the adhesive that adds as required or the kind or the deal of other raw material of component, employed soup stock or soup, in addition; The conformality that requires through resulting goods, dispersiveness characteristics such as (being dissolubility) etc. are suitably selected; Can not limit especially, but be characterised in that, in hot water, disperse easily to form to make things convenient for soup through the food of cheese that utilizes provided by the invention; Therefore be necessary to set suitable pressurized conditions, thus can good bond to the degree that in hot water, is not easy to disperse or can be because of the moisture in the pressurization cheese leaches, soup stock stripping thus.The pressurized adhesion moulding cheese product of for example putting down in writing in the japanese kokai publication hei 9-299026 communique; Owing to carry out extrusion forming with high pressure; When cutting into slices with slicer; Natural cheese and other food are bonding securely with the degree that can not peel off, do not demonstrate the rerum natura that joins in the warm water and easily disperse.
In the optimal way of the present invention,, typically say, preferably use 50～1000g/cm in order to be implemented in the warm water the bonding of the degree of disperseing easily
2Pressure, the further preferred 50～750g/cm that uses
2Pressure, especially preferably use 50～500g/cm
2Pressure,
(heating and melting)
(for fuse salt)
The present invention does not use fuse salt basically or does not carry out heating and melting.But, also can use fuse salts such as a spot of phosphate, citrate in order to adjust cohesive.
Yet,, preferably do not add fuse salt in order not damage the rerum naturas such as dispersiveness of food in warm water of utilizing cheese of the present invention.
(for heating)
The food that utilizes cheese of the present invention for through its manufacturing step, does not damage the local flavor of the natural cheese in the food that utilizes cheese, preferably the natural cheese as raw material is not heated.
In addition, even when using fuse salt, in order not damage the local flavor of natural cheese, the temperature that also preferably makes fusion, heating is below 50 ℃.
(for the manufacturing that makes things convenient for soup)
Through the food that utilizes cheese provided by the invention, through dispersing and dissolving in hot water, carry out hot water and restore, can enjoy local flavor, the stringiness of natural cheese to greatest extent.For the hot water restored method, if in the present invention's article, inject the method for water, hot water, the method for in the present invention's article, injecting water, hot water and heating directly; Prepare water, hot water in advance; Drop into the method for the present invention's article, prepare water, hot water in advance, the method that drops into the present invention's article and heat; And the method etc. that in the hot water of boiling as chafing dish, drops into the present invention's article keeps the method for the characteristic that makes things convenient for soup that provides through the present invention's article, then to qualification especially of method.
In addition, the water that uses during hot water restores, the temperature of hot water then do not limit as long as keep through the characteristic of soup that makes things convenient for provided by the invention especially.Further; The medium that hot water restores; Except water, hot water; If soup such as milk, newborn processing beverage, soya-bean milk, soybean processing beverage, clear soup, soup juice, miso shiru, Sukiyaki, Japonica type soup such as buckwheat noodle soup, Chinese style soup such as noodles; Western-style soup such as thick soup, cheese chafing dish, are endured the medium that stew, tea gruel, vinegar, three glasss of vinegar, orange juice, vegetable beverage, fruit drink, acidified milk, sour milk beverage, soda, cold drink, coffee beverage, teas beverage, cocoa etc. can dispersing and dissolving the present invention article and are not then limited especially the dish that boils.And, the container that utilizes the food that utilizes cheese of the present invention to use when making things convenient for soup is not limited especially, but being preferably paper, foamed polystyrene, pottery, porcelain, stainless steel etc. has stable on heating material.
(mode of utilizing the food of cheese of the present invention)
To not limiting especially, can freely design according to consumer's layer, the product concept of target through the mode of the food of cheese of utilizing provided by the invention.When for example the consumer prepares container such as mug, soup cup, coffee cup, teacup, bowl, soup bowl, water tumbler, hear resistance glass, heat-resistant plastic cup, hear resistance vinyl bag independently, consider that only packing has the mode (independent packaging, parcel packing etc.) of utilizing the food of cheese through provided by the invention.In addition, as the commodity basis that improves convenience, consider the mode that joins in the disposable container (cup of paper, plastics or foamed polystyrene system etc.).
[embodiment]
Below enumerate embodiment the present invention is explained more specifically, but the invention is not restricted to this.
[embodiment 1]
The mozzarella 300g that Japan is homemade pulverizes with meat grinder.Cheese consist of moisture 45 weight %, fat content 24 weight %, protein content 27 weight %.To wherein adding with solid meat soup (ネ ス レ society system, trade name: the shot-like particle that pulverize to form of 40g and as joining the fried onion 100g that material is pulverized マ ギ one Block イ ヨ Application), and after fully mixing, use simple type compression molding machine is with 300g/cm
2The exert pressure moulding, make the sample of the cuboid be shaped to 3cm * 2cm * 2cm.Resulting sample has conformality, has promptly to use hand to hold the intensity that also can not lose original shape.
(about 15g) joins in the dixie cup with this sample, behind the adding 100ml hot water, fully stirs with soupspoon.The shape of sample, about 15 seconds destruction after adding hot water is dispersed in the hot water.Granular meat soup dissolving forms soup, and fried onion is dispersed in the soup, mozzarella deliquescing through heating, and the state of formation wire drawing obtains making things convenient for soup.Resulting soup can be tasted from the natural cheese of mozzarella unique local flavor and food sense and soup simultaneously.
[embodiment 2]
Mozzarella 600g that Japan is homemade and homemade the pulverizing with meat grinder respectively of Japan up to cheese 300g.The resulting cheese that becomes matrix consist of moisture 43 weight %, fat content 26 weight %, protein content 26 weight %.(monosodium glutamate society system, trade name: monosodium glutamate kk コ Application ソ メ) fried onion 150g and the Baconic's sheet 150g that material is pulverized joined in 120g and conduct, and then adds albumen powder 5g and dextrin 5g, and fully mixing to wherein adding particle clear soup.For resulting mixture, use simple type compression molding machine, with 200g/cm
2The exert pressure moulding, make the sample of the cuboid be shaped to 3cm * 2cm * 2cm.Resulting sample has conformality, has promptly to use hand to hold the intensity that also can not lose original shape.
(about 15g) joins in the foamed polystyrene system cup with this sample, behind the adding 100ml hot water, fully stirs with soupspoon.The shape of sample, about 15 seconds destruction after adding hot water is dispersed in the hot water.The dissolving of particle clear soup forms clear soup, and fried onion and Baconic's sheet are dispersed in the soup.In addition, natural cheese deliquescing through heating, the state of formation wire drawing obtains making things convenient for soup.Resulting soup can be tasted distinctive local flavor and food sense and soup that natural cheese has simultaneously.
[embodiment 3]
Japanese homemade mozzarella 500g that-20 ℃ freezer is freezing and homemade the pulverizing with pulverizer (ア one シ エ Le society system, machine name COMITROL 1700) of Japan up to cheese 500g.Cheese consist of moisture 42 weight %, fat content 27 weight %, protein content 26 weight %.To wherein add the chicken soup material (monosodium glutamate society system, trade name: 200g and as joining the dried shrimps 100g that material is pulverized monosodium glutamate kk chicken ガ ラ ス one プ), and fully mixing, return room temperature after, use simple type compression molding machine, with 500g/cm
2The exert pressure moulding, make the sample of the cuboid be shaped to 3cm * 2cm * 2cm and stored refrigerated.Resulting sample has conformality, has promptly to use hand to hold the intensity that also can not lose original shape.
(about 15g) joins in the mug with this sample, behind the adding 100ml hot water, fully stirs with soupspoon.The dissolving of chicken soup material forms Chinese style soup, and dried shrimps are dispersed in the soup.The shape of sample, about 15 seconds destruction after adding hot water is dispersed in the hot water.Natural cheese deliquescing through heating, the state of formation wire drawing obtains making things convenient for soup.Resulting soup can be tasted the unique local flavor of natural cheese and food sense and soup simultaneously.
Industrial applicibility
To join in the cup etc. through the food that utilizes cheese provided by the invention, inject an amount of hot water, carry out dispersing and dissolving, can form the food sense that to enjoy natural cheese, the soup of stringiness thus.Through the present invention, can obtain easily enjoying natural cheese food sense etc. make things convenient for the soup commodity, the occupation mode that does not have so far is provided, thereby can enlarges cheese edible way in the family.
Claims (10)
1. the food that utilizes cheese that in warm water, disperses, mixture pressurization, the reshaping that will contain chippy cheese and auxiliary material form.
2. the food that utilizes cheese according to claim 1, wherein, cheese contains and is selected from least a in special hard cheese, hard cheese, semi-hard cheese, the mozzarella.
3. the food that utilizes cheese according to claim 1 and 2 through dispersing and dissolving in warm water, and has the distinctive stringiness of cheese.
4. according to any described food that utilizes cheese in the claim 1～3, wherein, auxiliary material is a soup stock, or soup stock and soup join material.
5. according to any described food that utilizes cheese in the claim 1～4, wherein, mixture contains adhesive.
6. according to any described food that utilizes cheese in the claim 1～5; Wherein, adhesive is to be selected from least a in dextrin, starch, producing starch, albumen, albumen powder, gelatin, agar, thickening polysaccharide, casein, process cheese, soft cheese, whey dry powder, whey protein concentrate, whey protein sepd, soybean protein and the gluten.
7. the manufacturing approach of the food that utilizes cheese that in warm water, disperses, contain:
With the step of cheese pulverizing,
In the cheese of being pulverized, add auxiliary material and adhesive as required, and the step of mixing,
Step with resulting mixture pressurization, reshaping.
8. method according to claim 7, wherein, in the composition of the composition of the cheese in the mixture when reshaping or cheese and adhesive, moisture is below the 52 weight %, the total content of protein and carbohydrate is more than the 18 weight %.
9. according to claim 7 or 8 described methods, wherein, in the step of step of pulverizing and/or mixing, that cheese is freezing.
10. according to any said method in the claim 7～9, wherein, reshaping when mixture is outgased.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010004761 | 2010-01-13 | ||
| JP2010-004761 | 2010-01-13 | ||
| PCT/JP2011/050427 WO2011087050A1 (en) | 2010-01-13 | 2011-01-13 | Cheese-containing food and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102781247A true CN102781247A (en) | 2012-11-14 |
Family
ID=44304321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011800053041A Pending CN102781247A (en) | 2010-01-13 | 2011-01-13 | Cheese-containing food and method for producing same |
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| Country | Link |
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| JP (2) | JP5833930B2 (en) |
| CN (1) | CN102781247A (en) |
| WO (1) | WO2011087050A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263002A (en) * | 2013-06-06 | 2013-08-28 | 贵州大学 | Chinese-style cheese hotpot condiment and preparation method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5828245B2 (en) * | 2011-08-18 | 2015-12-02 | キユーピー株式会社 | Cream sauces |
| JP5914372B2 (en) * | 2013-01-23 | 2016-05-11 | ソデックス株式会社 | Method for producing hermetically sealed food |
| WO2020017456A1 (en) * | 2018-07-18 | 2020-01-23 | 三菱商事ライフサイエンス株式会社 | Agent and method for improving physical properties of cheese-containing food |
| CN112640960A (en) * | 2020-12-16 | 2021-04-13 | 北京三元食品股份有限公司 | Preparation method of mixed cheese containing natural cheese and mozzarella processed cheese and product |
| US20230240265A1 (en) * | 2022-02-03 | 2023-08-03 | Chews Happiness | Safe and Durable Pet Chews |
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| JPH04190770A (en) * | 1990-11-26 | 1992-07-09 | Umeken:Kk | Preparation of instant vegetable soup |
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2011
- 2011-01-13 CN CN2011800053041A patent/CN102781247A/en active Pending
- 2011-01-13 JP JP2011549999A patent/JP5833930B2/en active Active
- 2011-01-13 WO PCT/JP2011/050427 patent/WO2011087050A1/en active Application Filing
-
2015
- 2015-10-30 JP JP2015213783A patent/JP6231063B2/en active Active
Patent Citations (4)
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| JPH09299026A (en) * | 1996-05-09 | 1997-11-25 | Rokko Bataa Kk | Press-molded cheese product and its product |
| JPH11206323A (en) * | 1998-01-23 | 1999-08-03 | Fuji Oil Co Ltd | Granular food material, its production and production of heat-treated food product |
| JP2007252339A (en) * | 2006-03-24 | 2007-10-04 | Snow Brand Milk Prod Co Ltd | Cheese and freeze-dried food |
| WO2010008056A1 (en) * | 2008-07-17 | 2010-01-21 | 明治乳業株式会社 | Cheese and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103263002A (en) * | 2013-06-06 | 2013-08-28 | 贵州大学 | Chinese-style cheese hotpot condiment and preparation method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
| CN109699755B (en) * | 2018-12-28 | 2022-05-06 | 光明乳业股份有限公司 | Processed cheese snack and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016047059A (en) | 2016-04-07 |
| JP6231063B2 (en) | 2017-11-15 |
| JPWO2011087050A1 (en) | 2013-05-20 |
| WO2011087050A1 (en) | 2011-07-21 |
| JP5833930B2 (en) | 2015-12-16 |
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