JPH01108959A - Cheese-containing corned beef - Google Patents
Cheese-containing corned beefInfo
- Publication number
- JPH01108959A JPH01108959A JP62267366A JP26736687A JPH01108959A JP H01108959 A JPH01108959 A JP H01108959A JP 62267366 A JP62267366 A JP 62267366A JP 26736687 A JP26736687 A JP 26736687A JP H01108959 A JPH01108959 A JP H01108959A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- corned beef
- beef
- corned
- pizza
- 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.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 33
- 235000013351 cheese Nutrition 0.000 title claims abstract description 33
- 235000013550 pizza Nutrition 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 7
- 235000015108 pies Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000014059 processed cheese Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、コンビーフにチーズを混合することにより、
その風味を向上せしめ、併せてその用途を拡大せしめた
チーズ入りコンビーフに関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides corned beef with cheese.
This invention relates to corned beef with cheese that has improved its flavor and expanded its uses.
一般に、コンビーフは、牛肉をすりつぶして塩味をつけ
、缶詰にすることによって得られ、その風味としては単
純な肉様風味を呈するのみであった。Generally, corned beef is obtained by grinding beef, adding salt to it, and canning it, and its flavor is only a simple meat-like flavor.
そのため、どうしてもその用途が限定され、それを解決
するものとして、コンビーフに他の食品素材を組み合わ
せて、風味、機能を向上せしめた多様化したコンビーフ
製品の開発が強く要求されるようになってきた。As a result, its uses are inevitably limited, and as a solution to this problem, there has been a strong demand for the development of diversified corned beef products that improve flavor and functionality by combining corned beef with other food ingredients. .
そこで、本発明者らは、これら従来の要求を満足せしめ
、風味を向上させたコンビーフ製品、特に近年急速に普
及してきたピザパイ、ピザトースト用のコンビーフ製品
を提供することを目的として、コンビーフと他の食品素
材との組み合わせについて鋭意研究した結果、コンビー
フとチーズとを組み合わせることにより、その目的を達
し得るこを知り、本発明を完成するに至った。Therefore, the present inventors aimed to satisfy these conventional demands and provide corned beef products with improved flavor, especially corned beef products for pizza pies and pizza toasts that have rapidly become popular in recent years. As a result of intensive research into the combination of corned beef and cheese, the inventors learned that the objective could be achieved by combining corned beef and cheese, and thus completed the present invention.
すなわち、本発明は、コンビーフにチーズを混合してな
るチーズ入りコンビーフに関する。That is, the present invention relates to cheese-containing corned beef made by mixing cheese with corned beef.
本発明において用いられるチーズとしては、例えば、プ
ロセスチーズ、ナチュラルチーズ等があるが、ナチュラ
ルチーズの方が好ましい。チーズの含有率は、１０〜７
０重量％好ましくは４０〜６５重量％である。この量が
１０重量％未満であると、ピザパイ、ピザトーストに使
用した場合。Examples of the cheese used in the present invention include processed cheese and natural cheese, but natural cheese is preferred. Cheese content is 10-7
0% by weight, preferably 40-65% by weight. When this amount is less than 10% by weight, it is used for pizza pie and pizza toast.
チーズの風味、物性に乏しく、一方７０重量％を超える
と、チーズの風味が強くなりすぎて好ましくない。The flavor and physical properties of the cheese are poor, and on the other hand, if it exceeds 70% by weight, the flavor of the cheese becomes too strong, which is not preferable.
本発明のチーズ入りコンビーフは、主にチーズ、牛肉、
馬肉、精製牛脂、ゼラチン、植物蛋白質、食塩、砂糖、
卵蛋白質、香辛料、天然糊料、発色 ・剤等からなるも
のであり、これらの原料を単に混合することにより得る
ことができる。なお、この際、さらに必要に応じて化学
調味料、抗酸化剤等を加えても差し支えない。The corned beef with cheese of the present invention mainly consists of cheese, beef,
Horse meat, refined beef tallow, gelatin, vegetable protein, salt, sugar,
It consists of egg protein, spices, natural thickening agents, coloring agents, etc., and can be obtained by simply mixing these raw materials. In addition, at this time, chemical seasonings, antioxidants, etc. may be further added as necessary.
本発明のチーズ入りコンビーフは、以下の特徴を有する
。The corned beef with cheese of the present invention has the following characteristics.
１）ピザパイ、ピザトーストを簡単に製造することがで
き、特にナチュラルチーズ入すコンビーフをピザパイ、
ピザトーストに使用すると、加熱によりナチュラルチー
ズが溶融し、風味、物性ともに好ましいピザパイ、ピザ
トーストを得ることができる。1) Pizza pie and pizza toast can be easily produced, especially when corned beef with natural cheese is used as pizza pie, pizza toast, etc.
When used in pizza toast, the natural cheese melts upon heating, making it possible to obtain pizza pie and pizza toast with favorable flavor and physical properties.
２）サンドイッチ用の具材としても優れており、特にホ
ラ１−サンドインチ用の具材として好適である。2) It is also excellent as an ingredient for sandwiches, and is particularly suitable as an ingredient for a conch sandwich.
以下、本発明を実施例、比較例および応用例により説明
するが、本発明は、これらに限定されるものではない。EXAMPLES The present invention will be explained below using Examples, Comparative Examples, and Application Examples, but the present invention is not limited thereto.
実施例１
５ｃｍ角程度の大きさに切断した牛肉４９．８ｋｇ、食
塩１．５ｋｇ、亜硝酸ナトリウムＬｏｇ、アスコルビン
酸ナトリウム２０ｇをミキサーに入れてよく混ぜ合わせ
、５℃の冷蔵庫に２〜３日間放置して塩蔵内を得た。Example 1 49.8 kg of beef cut into approximately 5 cm cubes, 1.5 kg of salt, Log sodium nitrite, and 20 g of sodium ascorbate were placed in a mixer, mixed well, and left in a refrigerator at 5°C for 2 to 3 days. to obtain shiozouchi.
この塩蔵内を取り出してステンレス環の容器に入れ、そ
の中の牛肉の繊維がほぐれる程度に柔らかくなるまでク
ツカーで蒸し煮にし、温かいうちにフレーカ−（切断機
）を使って繊維状にほぐした。ここで、今までの牛肉処
理の段階で完全に除去できなかった鍵、膜などを再び取
り除き、このほぐした塩蔵内に、さらに食塩０．８ｋｇ
、砂Ｎ００７６ｋｇ、グルタミン酸ナトリウム６０ｇ、
ブラックペラパー０．１ｋｇ、ナッメッグ０．０８ｋｇ
、牛脂８．４ｋｇ、プロセスチーズ４０ｋｇを添加して
混合した。The contents of the salt cellar were taken out and placed in a stainless steel ring container, and the beef inside was steamed in a cutter until it was soft enough to loosen the fibers, and then, while still warm, was loosened into fibers using a flaker. At this point, the keys, membranes, etc. that could not be completely removed in the previous beef processing stages are removed again, and an additional 0.8 kg of table salt is added to the loosened salt cellar.
, sand N0076kg, monosodium glutamate 60g,
Black Perapa 0.1kg, Nummeg 0.08kg
, 8.4 kg of beef tallow, and 40 kg of processed cheese were added and mixed.
混合が終わったら、塩蔵内がまだ温かいうちにケーシン
グに充填機でしっかりと詰め込み、ケーシング内の気泡
をできる限り抜くと同時に、結紮部に空隙を生じないよ
うに気をつけながら、結紮機で結紮した。結紮したケー
シングは、ボイル釜に入れて加熱殺菌し、加熱殺菌後冷
却水槽で急速に冷却して、ケーシングに入ったチーズ入
りコンビーフを製造した。After mixing, while the inside of the salt cellar is still warm, use a filling machine to firmly pack the casings, remove as many air bubbles as possible inside the casing, and at the same time, use a ligature machine to ligate the salt, being careful not to create any voids in the ligation area. did. The ligated casing was placed in a boiling pot and heat sterilized, and after heat sterilization, it was rapidly cooled in a cooling water tank to produce cheese-filled corned beef in a casing.
比較例１
実施例１において、プロセスチーズを添加せずに、他は
実施例１に準じてコンビーフを製造した。Comparative Example 1 Corned beef was produced in the same manner as in Example 1 except that no processed cheese was added.
応用例１
マーガリンを塗った食パンの上に、５ｍ角にカットした
実施例１と比較例１とにおいて得られた製品を載せ、オ
ーブントースタ−で温めてホットサンドイッチを得た。Application Example 1 The products obtained in Example 1 and Comparative Example 1 cut into 5 m squares were placed on bread coated with margarine and heated in a toaster oven to obtain a hot sandwich.
得られたホットサンドイッチの風味について官能検査を
行ない、その結果を第１表に示した。A sensory test was conducted on the flavor of the obtained hot sandwich, and the results are shown in Table 1.
第１表 ホットサンドイッチの官能検査このように１
本発明のチーズ入りコンビーフは、サンドイッチ用の具
材としても優れている。Table 1 Sensory test for hot sandwiches
The corned beef with cheese of the present invention is also excellent as an ingredient for sandwiches.
実施例２，３
実施例１において、プロセスチーズ４０ｋｇに代えて、
実施例２ではナチュラルチーズのサムソー（デンマーク
産） ２０ｋｇ、実施例３では同じくモザレラ（カナダ
産）６０ｋｇを用い、他は実施例１の配合、製法に準じ
て、ケーシングに入ったチーズ入りコンビーフを製造し
た。Examples 2 and 3 In Example 1, instead of 40 kg of processed cheese,
In Example 2, 20 kg of natural cheese Samso (produced in Denmark) was used, and in Example 3, 60 kg of mozzarella (produced in Canada) was used, and corned beef with cheese in a casing was produced in accordance with the formulation and manufacturing method of Example 1. did.
これらの製品について、応用例１に準じて官能検査を行
なった結果、チーズとしてナチュラルチーズを添加する
と、チーズの溶融性に優れ、より一層風味、物性が改良
されることが明らかになった。As a result of conducting a sensory test on these products according to Application Example 1, it was revealed that when natural cheese is added as cheese, the melting properties of the cheese are excellent and the flavor and physical properties are further improved.
特許出願人 日本油脂株式会社 特許出願人 堀之内缶詰株式会社 特許出願入 日本科研株式会社 代理人 弁理士 浅野豐司Patent applicant: NOF Corporation Patent applicant: Horinouchi Canned Foods Co., Ltd. Patent application filed Nippon Kaken Co., Ltd. Agent: Patent Attorney: Shōji Asano
Claims (2)
ンビーフ。(1) Cheese-filled corned beef made by mixing corned beef with cheese.
の範囲第１項記載のチーズ入りコンビーフ。(2) Corned beef with cheese according to claim 1, wherein the cheese is a natural cheese for pizza.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267366A JPH01108959A (en) | 1987-10-23 | 1987-10-23 | Cheese-containing corned beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267366A JPH01108959A (en) | 1987-10-23 | 1987-10-23 | Cheese-containing corned beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01108959A true JPH01108959A (en) | 1989-04-26 |
Family
ID=17443829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62267366A Pending JPH01108959A (en) | 1987-10-23 | 1987-10-23 | Cheese-containing corned beef |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01108959A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992008358A1 (en) * | 1990-11-13 | 1992-05-29 | Pizza Hut, Inc. | Method of making a pizza, pizza toppings disk and apparatus for making same |
| US5243899A (en) * | 1991-08-16 | 1993-09-14 | Pizza Hut, Inc. | Apparatus for making a pizza topping disk |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5649101A (en) * | 1979-09-27 | 1981-05-02 | Minoru Nakamura | Shoe for water working |
| JPS5758872A (en) * | 1980-09-25 | 1982-04-08 | Nozaki Kamaboko Kk | Preparation of corn beef paste |
| JPS61177945A (en) * | 1985-01-31 | 1986-08-09 | Seido Ishida | Processed food |
-
1987
- 1987-10-23 JP JP62267366A patent/JPH01108959A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5649101A (en) * | 1979-09-27 | 1981-05-02 | Minoru Nakamura | Shoe for water working |
| JPS5758872A (en) * | 1980-09-25 | 1982-04-08 | Nozaki Kamaboko Kk | Preparation of corn beef paste |
| JPS61177945A (en) * | 1985-01-31 | 1986-08-09 | Seido Ishida | Processed food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992008358A1 (en) * | 1990-11-13 | 1992-05-29 | Pizza Hut, Inc. | Method of making a pizza, pizza toppings disk and apparatus for making same |
| US5243899A (en) * | 1991-08-16 | 1993-09-14 | Pizza Hut, Inc. | Apparatus for making a pizza topping disk |
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