JPH0284146A - Seasoning for cheese fondue - Google Patents
Seasoning for cheese fondueInfo
- Publication number
- JPH0284146A JPH0284146A JP63235983A JP23598388A JPH0284146A JP H0284146 A JPH0284146 A JP H0284146A JP 63235983 A JP63235983 A JP 63235983A JP 23598388 A JP23598388 A JP 23598388A JP H0284146 A JPH0284146 A JP H0284146A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- seasoning
- powdery
- fondue
- liquor
- 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
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 42
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 abstract description 14
- 235000014101 wine Nutrition 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 5
- 229920002261 Corn starch Polymers 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000008120 corn starch Substances 0.000 abstract description 4
- 229940100445 wheat starch Drugs 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 235000019992 sake Nutrition 0.000 abstract 1
- 235000015041 whisky Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013532 brandy Nutrition 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000020061 kirsch Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 241000422842 Chamaecyparis pisifera Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明はチーズフォンデュ用調味料に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a seasoning for cheese fondue.
更番こ詳しくは粉末酒に澱粉又は小麦粉及び／又は食塩
を添加・混合することを特徴とする粉末状のチーズフォ
ンデュ用調味料に関するものである。More specifically, the present invention relates to a powdered cheese fondue seasoning characterized by adding and mixing starch, wheat flour, and/or salt to powdered alcoholic beverage.
（従来の技術）
チーズフォンデュはスイスの有名な料理でスイス系チー
ズ（エメンタール、グリエール）を卸し、小麦粉又はカ
タクリ粉を加えて、フォンデュ鍋で加温・溶融しながら
自ブドー酒、キルシュ、ブランデー又はシェリー酒を添
加して作るもので、食べろ時は、柄の長いフォークの先
に一口位をこ切った堅い耳つきのフランスパンをさしこ
んでフォンデュに浸し、パンをこ充分にチーズがついた
ところを食べるものである。(Conventional technology) Cheese fondue is a famous Swiss dish in which Swiss cheese (Emmental, Gruyere) is added, wheat flour or catfish powder is added to it, and while it is heated and melted in a fondue pot, it is heated and melted in a fondue pot and then mixed with homemade wine, kirsch, brandy, or sherry. It is made by adding alcohol, and when it's time to eat it, insert a bite of hard-covered French bread into the end of a long-handled fork and dip it into the fondue until the bread is covered in enough cheese. It is something to eat.
この料理はチーズの代表的料理であるをこもかかわらず
、調理に手間がかかるため、我が国では一般家庭にほと
んど普及していないため、チーズ料理の専門店でしか賞
味できないものであった。Although this dish is a typical cheese dish, it is very time-consuming to prepare, so it is not widely available in ordinary households in Japan, and could only be enjoyed at specialty cheese restaurants.
従来、簡単に調理できるチーズフォンデュとしてチーズ
と粉末酒又は液体酒を成分として含み、粉状又は顆粒状
にして温湯又は牛乳にとくだけでできるチーズフォンデ
ー組成物（特開昭５８−２０１５１号）が公知である。Conventionally, as a cheese fondue that can be easily prepared, a cheese fondue composition containing cheese and powdered alcoholic beverages or liquid alcoholic beverages as ingredients, which can be prepared by simply dissolving in powdered or granulated form in hot water or milk (Japanese Patent Laid-Open No. 58-20151) is publicly known.
（発明が解決しようとする課題）
しかしながら、これらの従来技術では調理は簡単である
が、新鮮で美味なものを得るという目的は充分に満足さ
れておらず、一般家庭でも簡単に調理できしかも新鮮で
美味な本格的なチ−ズフォンデュが要望されていた。(Problem to be solved by the invention) However, although cooking is easy with these conventional techniques, the purpose of obtaining fresh and delicious food is not fully satisfied. There was a request for a delicious and authentic cheese fondue.
（課題を解決するための手段）
か・る現状において、前記の課題を解決し、目的を充分
に達成させるために、本発明者は鋭意研究を重ねた結果
、チーズフォンデコ −用調味料を用いれば良いことを
見出し、本発明を完成した。(Means for Solving the Problems) In the current situation, in order to solve the above problems and fully achieve the purpose, the present inventor has conducted extensive research and has developed a seasoning for cheese fondo deco. They discovered that it can be used effectively and completed the present invention.
すなわち、本発明は、粉末酒に澱粉又は小麦粉及び／又
は食塩を添加・混合することを特徴とするチーズフォン
デュ用調味料を提供するものである。That is, the present invention provides a seasoning for cheese fondue characterized by adding and mixing starch, wheat flour, and/or salt to powdered alcoholic beverage.
本発明に用いる粉末酒としては、酒類にデキストリンを
添加して噴霧乾燥させた粉末ワイン、粉末ライス午−１
、粉末ブランデー、粉末キルシュワッサー、粉末日本酒
を１種又は２種以上を適宜混合し、１０〜９０重量％、
好しくは２０〜８０ Ｍ 量％添加する。粉末酒がこれ
より少ないとチーズフォンデュー特有の風味が得られな
い、又多いとチーズの風味が弱くワインの風味が濃厚す
ぎる。The powdered alcoholic beverage used in the present invention includes powdered wine made by adding dextrin to alcoholic beverage and spray-drying it, powdered rice rice soup-1
, powdered brandy, powdered Kirschwasser, and powdered Japanese sake, one or more of which are appropriately mixed, 10 to 90% by weight,
Preferably it is added in an amount of 20 to 80 M%. If the amount of powdered alcohol is less than this, the characteristic flavor of cheese fondue cannot be obtained, and if it is too much, the flavor of the cheese will be weak and the flavor of the wine will be too rich.
同じく澱粉としては、トウモロコシ澱粉（コーンスター
チ〕、小麦澱粉、ジャガイモ澱粉またはこれらの加工澱
粉の１種又は２種以上を適宜混合し、１０〜９０重量％
、好ましくは２０〜８０重量％添加する。これより少な
いと油が分離する。また、多いと体質が硬く糊状の組織
となる。Similarly, as starch, corn starch (corn starch), wheat starch, potato starch, or a mixture of one or more of these processed starches as appropriate, 10 to 90% by weight.
, preferably 20 to 80% by weight. If the amount is less than this, the oil will separate. In addition, if there is too much, the constitution becomes hard and pasty.
同しく小麦粉としては、強力粉、準強力粉、中力粉、薄
刃物を１種又は２種以上を適宜混合し、１０〜９０重量
％、好ましくは２０〜８０重量％添加する。これより少
ないと油が分離する。また、多いと体質が硬く糊状の組
織となる。Similarly, as wheat flour, one or more types of strong flour, semi-strong flour, medium-strength flour, and thin flour are appropriately mixed and added in an amount of 10 to 90% by weight, preferably 20 to 80% by weight. If the amount is less than this, the oil will separate. In addition, if there is too much, the constitution becomes hard and pasty.
同じく食塩としては、精製塩を加工した微粉末状の食塩
で潮解性及びグーキングの少ないものが好ましい。食塩
は、使用するチーズの種類により特に使用しなくても良
いが、使用する場合は３．０重量％以下、好ましくは１
．０〜２．０重量％添加する。これより少ないと味が薄
く、多いと塩から（なる。Similarly, as the common salt, it is preferable to use a finely powdered common salt obtained by processing purified salt, which is less deliquescent and has less gooking. Salt may not be used depending on the type of cheese used, but if it is used, it should be 3.0% by weight or less, preferably 1% by weight or less.
．． Add 0 to 2.0% by weight. If it is less than this, the taste will be bland, and if it is more than this, it will taste salty.
また、この他、必要に応じて香辛料、調味料又は溶融塩
（クエン酸ナトリウム、リン酸塩等）を適宜添加しても
良い。In addition, spices, seasonings, or molten salts (sodium citrate, phosphate, etc.) may be added as appropriate.
（作 用）
本発明によれば前記手段により、溶解性の良好な長期保
存をこ耐えるチーズフォンデ誹用調味料が容易をこ得ら
れる。(Function) According to the present invention, by the above-mentioned means, it is possible to easily obtain a cheese fondue seasoning that has good solubility and can withstand long-term storage.
即ち、シュレフトしたナチュラルチーズに本発明の調味
料と水を加え、鍋で加熱・溶融するだけで新鮮で美味な
チーズフォンデュが簡単にできる。That is, fresh and delicious cheese fondue can be easily made by simply adding the seasoning of the present invention and water to shredded natural cheese, and heating and melting it in a pot.
実施例１゜
粉末ワイン（佐原食品工業■製）４０重量部（以下、単
に部という）にコーンスターチ６０部を添加し、均一に
混合して調味料を得た。Example 1 60 parts of cornstarch was added to 40 parts by weight (hereinafter simply referred to as "parts") of powdered wine (manufactured by Sawara Foods Industry Ltd.) and mixed uniformly to obtain a seasoning.
この調味料１０ｇと水１００ｍ１をシュレッドチーズ（
Ｑ−Ｂ−Ｂナチュラルシュレフト）２２５ｇに添加し、
フォンデュ鍋で加熱・溶融してチーズフォンデュを得た
。Add 10g of this seasoning and 100ml of water to shredded cheese (
Q-B-B Natural Shreft) 225g,
Cheese fondue was obtained by heating and melting in a fondue pot.
本品は、淡白なチーズ風味で一般向きのするものであっ
た。This product had a light cheese flavor and was suitable for general consumption.
実施例２゜
粉末ワイン（佐原食品工業■製）４０重量部（以下単に
部という）にジャガイモ澱粉５８部、焼塩「ハイソフト
塩」（＠味食研製）２部を添加し、均一に混合して調味
料を得た。Example 2 58 parts of potato starch and 2 parts of roasted salt "High Soft Salt" (manufactured by @Ajishokuken) were added to 40 parts by weight (hereinafter simply referred to as parts) of powdered wine (manufactured by Sawara Foods Co., Ltd.) and mixed uniformly. I got the seasoning.
この調味料１０ｇと水１００ｍ１をシュレッドチーズ（
ゴーダチーズ７：エメンタールチーズ３）２２５ｇに添
加し、ホーロー鍋で加熱・溶融してチーズフォンデュを
得た。Add 10g of this seasoning and 100ml of water to shredded cheese (
Gouda cheese 7: Added to 225 g of Emmental cheese 3) and heated and melted in an enamel pot to obtain cheese fondue.
本品は、濃厚なチーズ風味で本格的なチーズフオンデュ
であった。This product was an authentic cheese fondue with a rich cheese flavor.
実施例３゜
粉末ワイン（佐藤食品工業器製）３５重量部（以下単に
部という）、粉末ブランデー（同上）２部、粉末キルシ
ュワッサー（同上）１部に小麦粉（薄刃物）６０部、微
粉末食塩「キングソルト・ライト」（グー・ニス・工ル
ｅＳＩ製）」２部を添加し、−均一に混合して調味料を
得た。Example 3゜35 parts by weight of powdered wine (manufactured by Sato Shokuhin Kogyoki) (hereinafter simply referred to as parts), 2 parts of powdered brandy (same as above), 1 part of powdered Kirschwasser (same as above), 60 parts of wheat flour (thin cutlery), fine powder 2 parts of common salt "King Salt Light" (manufactured by Gu Nis Koru eSI) were added and mixed uniformly to obtain a seasoning.
この調味料１０ｇと水１００ｍ１をシュレッ熱・溶融し
てチーズフォンデュを得た。A cheese fondue was obtained by heating and melting 10 g of this seasoning and 100 ml of water.
本市は、非常に濃厚なチーズ風味でチーズ料理の専門店
でしか味わえないグルメ向きのするものであった。This dish had a very rich cheese flavor and was suitable for gourmets, and could only be tasted at specialty cheese restaurants.
（発明の効果）
本発明のチーズフォンデュ用調味料を用いれば、ワイン
等の酒類、澱粉、食塩を用意する必要がな（、本市をシ
ュレッドチーズに添加するだけで本格的なチーズフォン
デュを家庭で簡単に調理することができる。(Effects of the invention) By using the cheese fondue seasoning of the present invention, there is no need to prepare alcoholic beverages such as wine, starch, and salt (just by adding Motoichi to shredded cheese, you can make authentic cheese fondue at home). can be easily cooked.
Claims (1)
ることを特徴とする粉末状のチーズフォンデュ用調味料Powdered cheese fondue seasoning characterized by adding and mixing starch, flour, and/or salt to powdered alcoholic beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63235983A JP2942774B2 (en) | 1988-09-20 | 1988-09-20 | Seasoning for cheese fondue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63235983A JP2942774B2 (en) | 1988-09-20 | 1988-09-20 | Seasoning for cheese fondue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0284146A true JPH0284146A (en) | 1990-03-26 |
| JP2942774B2 JP2942774B2 (en) | 1999-08-30 |
Family
ID=16994078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63235983A Expired - Lifetime JP2942774B2 (en) | 1988-09-20 | 1988-09-20 | Seasoning for cheese fondue |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2942774B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016047059A (en) * | 2010-01-13 | 2016-04-07 | 株式会社明治 | Cheese food product and production method thereof |
Families Citing this family (1)
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5820151A (en) * | 1981-07-25 | 1983-02-05 | Meiji Milk Prod Co Ltd | Cheese fondue composition |
-
1988
- 1988-09-20 JP JP63235983A patent/JP2942774B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5820151A (en) * | 1981-07-25 | 1983-02-05 | Meiji Milk Prod Co Ltd | Cheese fondue composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016047059A (en) * | 2010-01-13 | 2016-04-07 | 株式会社明治 | Cheese food product and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2942774B2 (en) | 1999-08-30 |
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