GB2214050A - Cheese kamaboko - Google Patents

Cheese kamaboko Download PDF

Info

Publication number
GB2214050A
GB2214050A GB8800176A GB8800176A GB2214050A GB 2214050 A GB2214050 A GB 2214050A GB 8800176 A GB8800176 A GB 8800176A GB 8800176 A GB8800176 A GB 8800176A GB 2214050 A GB2214050 A GB 2214050A
Authority
GB
United Kingdom
Prior art keywords
cheese
kamaboko
cut
admixed
pieces
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.)
Granted
Application number
GB8800176A
Other versions
GB2214050B (en
GB8800176D0 (en
Inventor
Yuji Sakayori
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kibun KK
Original Assignee
Kibun KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kibun KK filed Critical Kibun KK
Publication of GB8800176D0 publication Critical patent/GB8800176D0/en
Publication of GB2214050A publication Critical patent/GB2214050A/en
Application granted granted Critical
Publication of GB2214050B publication Critical patent/GB2214050B/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A cheese kamaboko (shaped fish paste with cheese) is obtained by mixing a molten cheese with cut or crushed pieces of kamaboko, or mixing a heat meltable cheese with cut or crushed pieces of kamaboko followed by heating; the resulting mixture is cooled and solidified.

Description

METHOD FOR PRODUCING CHEESE KAMABOKO Detailed Description of the Invention The present invention relates to a method for producing a cheese kamaboko (or shaped fish paste with cheese), which is composed of a mixture of a cheese and a kamaboko (or steamed fish paste).
When cheese is used in combination with other foodstuff, it often enhances the taste of the other. Therefore, cheese is frequently used in the form of a combination food.
Known combinations of cheese and a fish paste product include a chikuwa (roasted hollow rod-shaped fish paste) having inserted therein a stick of cheese, and thick slices of kamaboko provided with a cut having inserted therein a thick slice of cheese.
The present inventors have conducted intensive investigations for the purpose of developing a new product that utilizes a combination of fish paste and cheese.
As a result, it has now-been succeeded to develop a method for producing a novel chese kamaboko, which method comprises that a molten cheese is admixed with cut or crushed pieces of kamaboko, or a heat meltable cheese is admixed with cut or crushed pieces of kamaboko followed by heating, and then the resulting mixture is cooled.
In the present invention, a heat meltable cheese can be simply melted and admixed with cut or crushed pieces of kamaboko and then cooled, or a heat meltable cheese can be simply admixed with cut or crushed pieces of kamaboko, the reuslting mixture being melted and solidified by cooling.
With regrad to cheese, it can be preferable to use a heat meltable process cheese having a melting point in the range of from 40 to 100 OC.
With regard to kamaboko, it is possible to use pieces of kamaboko cut into the shape of threads, strands, rectangular strips, long thin strips, or the like, as well as pieces crushed or formed into the shape of blocks, pebbles, granules, or the like by using a crusher.
The ratio of the weight of cheese to that of pieces of kamaboko admixed can be from ca. 1:9 to ca. 9:1.
In cases where the ratio is in the range of ca. 4 to 1:6 to 9, there can be obtained a product in which pieces of kamaboko are joined together by cheese. When the ratio is in the range of ca. 9 to 6:1 to 4, there can be obtained a product in which pieces of kamaboko are dispersed in cheese. When the two components are admixed in the ratio of ca. 5:5, there can be obtained a product wherein the two components are equally distributed.
In the case where a molten cheese is employed, pieces of cut or crushed kamaboko can be well admixed by using a mixer equipped, where necessary, with a heater, and the resulting mixture is filled into a container or shaped into a rod or the like, by using an extruder equipped, where necessary, with a heater or a temperature controller, and the filled or shaped product is then cooled and solidified to obtain a finished product.
In cases where a heat meltable cheese and pieces of cut or crushed kamaboko are used, the two components can be well stirred in a heating mixer, and the resulting mixture can be filled into a container or shaped into a rod or the like, by use of an extruder. The filled or shaped product is then cooled and solidified to obtain a finished product.
The thus obtained product can be used as it is or cut into slices or other shapes, and served for eating as it is or in combination with other foods, for example, together with slices of bread in which it is inserted and heat melted.
To further illustrate the invention, the following examples are presented.
Example 1 One hundred grams (100 g) of a heat meltable cheese was melted by heating at 90 "C. To this was added 300 g of fine striDes of a kamaboko, and the resulting mixture was well admixed and extruded into the shape of a rod, which was filled into a casing and cooled to obtain a cheese kamaboko.
ExamPle 2 One hundred grams (100 g) of a heat meltable process cheese was melted by heating at 90 C. To this was added 100 g of granules of a kamaboko. After being well admixed, the resulting mixture was cast into square containers and then cooled to obtain square-shaped pieces of a cheese kamaboko.
Example 3 One hundred grams (100 g) of a heat meltable process cheese and 250 g of fine stripes of a kamaboko were admixed with heating at 90 OC. The resulting mixture was extruded onto a long wooden plate in a semilunar shape, by using an extruder equipped with a temperature controller. The product supported by the wooden plate was cut to a fixed length and then cooled to obtain a cheese kamaboko.

Claims (1)

  1. Claim
    A method for producing a cheese kamaboko, comprising that a molten cheese is admixed with cut or crushed pieces of a kamaboko, or a heat meltable cheese is admixed with cut or crushed pieces of a kamaboko followed by heating, and then the resulting mixture is cooled and solidified.
GB8800176A 1986-07-23 1988-01-06 Method for producing cheese kamaboko Expired - Fee Related GB2214050B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61171848A JPS6328374A (en) 1986-07-23 1986-07-23 Preparation of cheese-containing 'kamaboko'

Publications (3)

Publication Number Publication Date
GB8800176D0 GB8800176D0 (en) 1988-02-10
GB2214050A true GB2214050A (en) 1989-08-31
GB2214050B GB2214050B (en) 1991-10-23

Family

ID=15930892

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8800176A Expired - Fee Related GB2214050B (en) 1986-07-23 1988-01-06 Method for producing cheese kamaboko

Country Status (2)

Country Link
JP (1) JPS6328374A (en)
GB (1) GB2214050B (en)

Also Published As

Publication number Publication date
JPH037350B2 (en) 1991-02-01
GB2214050B (en) 1991-10-23
GB8800176D0 (en) 1988-02-10
JPS6328374A (en) 1988-02-06

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19980106