JP2793508B2 - Cheese fondue and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese fondue as a kind of dish and a method for producing the same.

[0002]

2. Description of the Related Art Cheese fondue is a popular cheese dish in Europe, especially in Switzerland and its surroundings. Based on cheese and wine that melt with heat, as shown in FIG. 3, it is brought into a molten state in the pot 1 by heating.
Into the hot cheese fondue 2, a piece of bread 4 stabbed on a skewer 3 is put, and while turning the skewer 3 as shown in FIG. Eat with bread 3. The temperature is generally close to 50-90 ° C.

A conventional cheese fondue is generally made as shown in FIG. The wine 7 is put into the pot 1 and heated to evaporate the alcohol, and the hot wine 6 contains one or more kinds of cheese 7 which melts with heat.
Are charged in blocks or strips. Also, corn starch 8 is added as a link so that cheese and wine are not separated, and the mixture is heated with stirring to obtain a curry-like hot cheese fondue 2. Put this out on the table as shown in Fig. 3 and eat hot places.

[0004]

As described above, cheese fondue is eaten while hot and must be cooled. Therefore, the point is how to keep the cheese fondue from cooling, and efforts have been made in restaurants and the like.

An object of the present invention is to make a cold cheese fondue based on the completely opposite idea.

[0006]

[Means for Solving the Problems]

[0007] The cheese fondue of the present invention comprises one or more alcoholic beverages from which alcohol has been removed or reduced, and one or more cheeses.
They are in a kneaded semi-fluid state and are cooled to a temperature lower than room temperature. Here, as alcoholic beverages,
In addition to white wine and the like, sake, vodka, shochu, and the like can be used, and transparent liquors that do not affect the color are preferable. However, red wine or the like may be used as long as it can be colored. Also, as cheese, cream cheese, powdered cheese, camembert cheese, etc.
Various types can be used. In short, any type can be used as long as it can maintain fluidity in a cooled state mixed with alcoholic beverages. If it is a conventional cheese fondue, if it is cooled, it hardens and does not become a cheese fondue. However, by using cream cheese or powdered cheese as a base, fluidity is maintained even in a cold state. Alcoholic beverages and cheeses may be used alone, but two or more types may be used in combination for giving a deeper taste or adjusting the taste.

The viscosity of the cheese fondue is preferably such that the surface of the cheese fondue returns to a substantially flat state when bread and the like are removed from the surface after putting the bread or the like. The reason for this is that it is better to always maintain a substantially flat surface than to make the surface uneven, and it is also necessary to have appropriate fluidity to adhere to the bread.

[0009] The cooling temperature of the cheese fondue is 3 to 1
It is desirable to set the temperature in the range of 2 ° C., especially 5 to 10 ° C. If the temperature is too low, there are problems such as a decrease in viscosity and a decrease in taste, and if the temperature is too high, it is difficult to obtain a cool feeling of cooling.

When wine is used as the liquor and cream cheese is used as the cheese, since the cream cheese is generally white, it is preferable to use white wine in terms of its color and taste. Recommended. The blending ratio of white wine is 30-60% by weight, especially 40-5%
0% by weight is desirable. The mixing ratio of the cream cheese is preferably 40 to 70% by weight, more preferably 50 to 60% by weight. These have a taste problem, but also have a viscosity relationship. If there is too much wine, the viscosity tends to decrease, and the taste of the cheese tends to be thin. Conversely, if you have too much cream cheese,
The viscosity becomes too hard or the cheese taste is too strong.
Therefore, the above mixing ratio is recommended.

[0011] Examples of additional ingredients include pulp obtained by grinding the pulp portion of a pumpkin and filtering, pulp obtained by grinding the pulp portion of a sweet potato and filtering, or a chocolate component. Replace one of these with (2
It is also possible to add more than one species in a polymerizable manner), for example 3
It can be mixed almost uniformly at a ratio of about 20% by weight. Thereby, a cheese fondue to which a secondary taste such as pumpkin, sweet potato, chocolate or the like is added is obtained. In that case, if the mixing ratio is too large, the taste of the added material becomes too strong, and the original flavor of cheese fondue may be impaired, and if too small, the meaning of addition is not so significant, so when adding these, The above proportions are recommended.

[0012] As additives, at least one of seasonings such as salt and sugar, spices, spices and fresh cream can be added. Fresh cream, for example, when using sake as a liquor and powdered cheese as a cheese, has a bridging effect of imparting appropriate fluidity and viscosity by being added thereto. Further, the present invention does not exclude additives other than those described above, and the above-described ones are merely examples.

[0013] In the production method of the present invention, one obtained by removing or reducing one or more alcohols of liquor is prepared. On the other hand, the liquor is added to one or more cheeses and mixed. Further, the mixture is cooled to a temperature lower than room temperature. Here, it is desirable that the final viscosity is set so that the surface of the material is returned to a substantially flat state after the material is removed from the mixture. The reason is as described above. The desirable range of the cooling temperature is the same as described above. When cream cheese is used, the cream cheese can be made into a semi-fluid state at normal temperature, and liquor, for example, white wine or the like can be added to the semi-fluid cream cheese and mixed.

[Action and effect]

According to the present invention, the traditional idea that "cheese fondue is hot" is overridden, and a cold cheese fondue is born. And even if it is cold, favorable fluidity can be obtained, and the way of eating does not lose the feeling of hot cheese fondue. For this reason, for example, if it is provided as a seasonal dish in summer or the like, a cool feeling like summer can be obtained. Even those who are not good at hot foods and who do not like hot cheese fondue can cultivate the demand for a new sense of cuisine.

[0015]

Embodiments will be described below. FIG. 1 shows a cold cheese fondue 12 according to the invention,
The figure shows a state of being placed in a container 10 made of glass or the like and placed on a table. The container 10 is placed on a table 13, and a container 14 containing dry ice is placed below the container 13. If the lid 16 is slightly opened by the handle 15,
Dry ice smoke rises. This can be said to be a kind of atmosphere that enhances the sense of coolness, but the effect of cooling the cold cheese fondue 12 via the container 10 cannot be denied. The bread 3 in the basket 17 is put in the cold cheese fondue 12 while being stabbed on the skewer 3 as before,
Eat bread 4 with cold cheese fondue 12. Reference numeral 18 denotes leaves such as mint for imparting a scent.

The cheese fondue 12 is, for example, a cream cheese base, to which white wine from which alcohol has been removed is added, mixed and cooled. The viscosity is set such that the surface of the cheese fondue 12 returns to the original flat surface in a relatively short time when the bread 4 is put in and taken out in FIG.

More specific contents of the cheese fondue 12 will be described with reference to FIGS. First, for example, two types of cream cheese A and B
And make it easy to flow at room temperature. Since these cream cheeses are generally stored in a refrigerator in many cases, they are softened by keeping them at room temperature from a refrigerated state and kneaded with, for example, a whipper.

On the other hand, predetermined white wine is heated to remove alcohol, and the temperature is reduced to almost normal temperature. Then, while gradually mixing the white wine with the cream cheeses A and B at room temperature, knead the mixture while paying attention to the viscosity. Here, the mixing ratio of both is, for example, about 1.5 kg of cream cheese,
White wine is about 1300cc.

To this mixture of cream cheese and white wine, salt and sugar are added in a small amount as needed to adjust the taste. Also, depending on the taste of the eater, the pulp portion of the pumpkin or sweet potato may be crushed and the so-called back-filtered with a fine net or the like may be uniformly mixed. Or you may melt chocolate. In this case, the amount of each additive can be, for example, about 10% (about 300 g in the above example) with respect to the entire mixture.

Then, the mixture is cooled. Generally, it is put in a refrigerator for about 1 to 3 hours, cooled, and then taken out. The cooling temperature is, for example, 6-7 ° C
Use rank as a guide. After the cooling, it is served to customers. For example, mint leaves can be added as a flavor, or dry ice or ice (crushed ice, flaked ice, or the like) can be placed near the container.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an example of a state in which a cold cheese fondue according to the present invention is provided on a table.

FIG. 2 is a process diagram showing an example of a method for producing a cold cheese fondue according to the present invention.

FIG. 3 is a perspective view showing an example of a state in which a conventional hot cheese fondue is provided on a table.

FIG. 4 is an explanatory view showing the manner of eating.

FIG. 5 is an explanatory view showing a general method of making a conventional hot cheese fondue.

[Explanation of symbols]

 3 Skewer 4 Bread 10 Container 12 Cold cheese fondue 14 Container for dry ice

Continuation of front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23C 19/09

Claims (10)

(57) [Claims] 1. An alcoholic beverage comprising one or more alcoholic beverages, from which alcohol has been removed or reduced, and one or more cheeses, which are kneaded in a semi-liquid state, and A cheese fondue that has been cooled to a temperature lower than room temperature. 2. The cheese fondue according to claim 1, wherein the viscosity of the cheese fondue is set in a range in which the surface returns to almost flat when an object is put on the surface and then removed. 3. The cheese fondue according to claim 1, wherein said temperature is set in a range of 3 to 12 ° C. 4. The cheese fondue according to claim 1, wherein the temperature is set in a range of 5 to 10 ° C. 5. The method according to claim 1, wherein the liquor is white wine, the white wine is 30 to 60% by weight, the cheese is a cream cheese, and the cream cheese is 40 to 70% by weight. Cheese fondue described in crab. 6. The cheese fondue according to claim 1, wherein the pulp obtained by grinding and filtering the pulp portion of the pumpkin is contained almost uniformly at a ratio of 3 to 20% by weight. 7. The cheese fondue according to any one of claims 1 to 5, wherein the pulp obtained by grinding and filtering the pulp portion of the sweet potato is contained almost uniformly at a ratio of 3 to 20% by weight. 8. to chocolate ingredient claims 1 contained substantially uniform in a proportion of 3 to 20 wt% either 5
Cheese fondue described in crab . 9. The cheese fondue according to claim 1, further comprising at least one of seasonings such as salt and sugar, spices, spices and fresh cream. 10. One or two or more alcoholic beverages , from which alcohol has been removed or reduced, is provided.
Adding the liquor to a seed or two or more cheeses and mixing,
A method for producing cheese fondue, further comprising cooling the mixture to a temperature lower than room temperature.