JPH09248162A - Food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a healthy, entirely original and remarkably excellent pickled vegetable food having nice taste and texture and palatable in young and aged persons. SOLUTION: This food is obtained by covering cheese with a pickling material comprising salted rice-bran paste or/and soy sauce or/and fermented soybean paste or/and sake lees or/and malted rice, especially a material pickled with these pickling materials or joinedly using cheese and a pickling material comprising salted rice-bran paste or/and soy sauce or/and fermented soybean paste or/and sake lees or/and malted rice, especially a material pickled with these pickling material 5.

Description

Detailed Description of the Invention

[0001] The present invention relates to a pickled food which is healthy and has a remarkable flavor and texture.

[Prior Art] Cheese is healthy, but because it has a cheese odor, it was initially disliked by the Japanese, but gradually became preferred and established by young people.
However, many elderly people dislike this.

Pickles are a traditional Japanese food and are healthy, but the present situation is that young people dislike it and refrain from it.

[Problems to be Solved by the Invention] As problems to be solved, cheese is disliked by elderly people and pickles are shunned by young people. The problem is that this problem cannot be solved.

[Means for Solving the Problems] In the present invention, when cheese is soaked in a pickle, particularly a pickle, or when cheese and a pickle soaked in coexistence, especially pickles, coexist in the cheese. The pickling method material penetrated and showed a synergistic effect, cheese and pickles became one, the flavor and texture became remarkably delicious, and it became possible to be liked by young people and elderly people, and completed this purpose. ．

[Action] When cheese is coated with a pickling material for pickled vegetables, particularly pickled vegetables, the pickling material for pickled vegetables penetrates into the cheese, and the synergistic effect of cheese makes the cheese extremely healthy and has a unique and unique flavor. It has a texture. Moreover, not only the pickling method of pickled vegetables, but also the pickles are covered with pickles, and the healthy flavor and texture unique to pickles are added to this, which makes it a united body, not only for Japanese and young and old alike. It is a pickled food with a remarkably healthy and delicious flavor and texture that is favored by foreigners without exception.
This fact is quite surprising. Also, when cheese and pickles are mixed with pickles, especially when pickled, the same effect as above appears. The cheese is cottage cheese,
Cream cheese, Camembert cheese, cheddar cheese, gouda cheese, processed cheese, etc. are common. The main ingredient of pickles is optional as long as it becomes an edible pickle. For example, vegetables, root vegetables, fruits, nuts, grains, beans, seaweeds, leaves, flowers, stems, wasabi, ginger, tea, shiso,
Algae, seafood, birds and animals are common. These are usually raw, heat-cured, dried, etc.
The pickling materials for pickles are salt for pickling, nukamiso for pickling nukamiso, soy sauce for pickling soy sauce, miso for pickling miso, sake lees for pickling kasu, rice koji for pickling koji,
Vinegar for pickling and mustard for pickling mustard are common, but are not limited to these.

[Example 1] Sake lees 100 parts Miso 80
20 parts of soy sauce oil, 20 parts of sugar, and 20 parts of soy sauce are mixed to make a pickling method. Next, 50 parts of dried daikon radish is cut into small dice with a thickness of about 3 m / m and dipped in the dipping method material of the above pickled vegetables for about 5
Make radish pickles by cooling at ℃ for 3 days, then cooling to about 1 ℃ for 15 days and pickling. Next, 100 parts of the processed cheese is cut into dice shapes of about 10 m / m square, and these are thoroughly covered with pickled radish, and then about 2 ° C.
Stored for 10 days and used as the product of the present invention. When it was cut into pieces and eaten, it was extremely delicious with excellent flavor and texture.

[Effects of the Invention] The product of the present invention is completely different from conventional cheeses and pickles in flavor and texture, and is extremely healthy and delicious. It is also a unique and excellent pickled food product.

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[Procedure amendment]

[Submission date] June 19, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction contents]

[Action] When cheese is coated with a pickling material for pickles, especially pickles, the pickling material for pickles penetrates inside the cheese, and the synergistic effect of cheese makes the cheese extremely healthy and has a unique and unique flavor. It has a texture. Moreover, not only pickled method material of pickles, when coated with pickles, further to pickles own healthy flavor and mouthfeel pressurizing this, they become blend together, only Japanese of all ages It will be a pickled food with a remarkably healthy and delicious flavor and texture that is not only favored by foreigners. The fact is that-out Odorokube. Especially cheese and pickles
Mixing method of pickled vegetables, especially mixed with pickled vegetables
And the synergistic effect.
You. Cheese is usually cutlet cheese, cream cheese, Camembert cheese, cheddar cheese, gouda cheese, process cheese, etc., but cheese and butter etc.
It may be a mixture. The main ingredient of pickled vegetables is arbitrary as long as it becomes an edible pickled vegetables. For example, vegetables, root vegetables, fruits, nuts, grains, beans, seaweeds, leaves, flowers, stems, wasabi, ginger, tea, perilla, algae, tree buds, seafood, birds and animals are common. These are usually raw, aged, dried and the like. The pickling method for pickled vegetables is salted bran paste for pickled salt, bran paste for pickled rice,
Try oils for trying pickled in oil, miso for miso pickles, sake lees for kasuzuke, Koji Yone for construction pickles, vinegar for the vinegar, mustard for mustard pickles, sugar for pickled Tara distinction, HitoshigaHiroshi communication However, the present invention is not limited to this. Pickled these
Ryoza, along with the main ingredients of pickled vegetables, rather than used as is
Those that are pickled and fermented and mixed with the fermentation liquid are special
It is extremely delicious and the effect is extremely large. Oligosaccharide
If added, it will be significantly healthier. Does this mean
, Cheese-coated food with pickles, especially cheese
The best effect is the food that is a mixture of pickles and pickles.
You. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] July 17, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Detailed description of the invention

[Correction method] Change

[Correction contents]

Detailed Description of the Invention

[0001] The present invention relates to a pickled food which is healthy and has a remarkable taste and texture.

[Prior Art] Cheese is healthy, but because it has a peculiar cheese odor, it was initially disliked by the Japanese, but gradually became popular and favored by young people. However, most elderly people do not like this.

Pickles are fermented foods that have been used in Japan since ancient times, and they are healthy, but the present situation is that young people dislike them and refrain from them.

[Problems to be Solved by the Invention] A problem to be solved is that cheese is disliked by elderly people and pickles are shunned by young people, and this problem cannot be solved.

[Means for Solving the Problems] The present invention provides that when cheese is soaked in a pickle, particularly a pickle, or cheese and a pickle soaked in pickle, particularly a pickle, coexist in the cheese. The pickling method material penetrates and shows a synergistic effect, cheese and pickles are united, the flavor and texture are improved and it is remarkably mild and delicious, and it can be liked by young people and elderly people. , Completed this purpose.

[0006] [Operation] cheese pickles pickled method material, and in particular coated with pickles, pickled method material such <br/> cheese inside pickles permeates, both by their synergy effect, quite unique in significantly Healthy It has a delicious flavor and texture. Special
Then, if you pickle it, it will have a healthy
With a unique flavor and texture, these become one
It becomes a pickled food with a remarkably healthy and delicious flavor and texture that is loved by Japanese and foreigners alike regardless of age or sex. This fact is quite surprising. In particular, when cheese and pickles are mixed with a pickling method, especially when mixed with pickles, a synergistic effect is exhibited, and the present effect is further remarkably increased. Cheese is cottage cheese, cream cheese, Camembert cheese, cheddar cheese,
Gouda cheese, processed cheese, sour cream chi
Figure, etc. is common, it may be obtained by mixing cheese and butter, and the like. The main ingredient of pickled vegetables is arbitrary as long as it becomes an edible pickled vegetables. For example, vegetables, root vegetables, fruits, nuts, grains, beans, seaweeds, leaves, flowers, stems, wasabi, ginger, tea, perilla, algae, tree buds, seafood, birds and animals, or this.
These eggs are common. These are usually raw, aged, semi-aged, dried, etc., but each has a unique flavor and texture.
The aged ones are good for hygiene since various bacteria are killed. Especially
Semi-aged foods are completely unique fermented foods with a flavor
Very good in texture and texture. The pickling materials for pickled vegetables include salt for pickling, nukamiso for pickling bran paste, soy sauce for pickling soy sauce, miso for pickling miso, sake lees for pickling kasu, koji for pickling koji, and vinegar for pickling. It is common to use mustard for pickling, sugar for pickling when picked, etc., but not limited to this. Of these pickled materials
Of these, sugar, salt, vinegar, mustard, etc.
Fermented to the full extent, penetrated into the cheese, flavor and texture
It is mild and delicious, so I like it. Once again pickled and fermented
It is also good to remove the main ingredient of pickled vegetables after use.
Is the law. If you leave addition oligosaccharides such, becomes more remarkable healthy. From this point of view, foods in which cheese is coated with pickles, particularly foods in which cheese and pickles are mixed and present, show the greatest effect.

Example 1 Sake lees 100 parts Miso 80
Part Tamamari soy sauce 20 parts Sugar 30 parts Shochu 20 parts Oligosaccharides 3 parts are mixed to make pickles. Next, 50 parts of radish is cut into small dice having a thickness of about 3 m / m and half-boiled. Soak these in the pickling method material of the above pickles, at 5 ℃ for 3 days, then about 1
Chill for 15 days at ℃ and pickle to make pickled radish. Next, 100 parts of processed cheese is about 10 m / m
Cut into square dice, and then make them coexist
It is mixed and stored at about 2 ° C. for 10 days, and this is the product of the present invention. For comparison, other than not using processed cheese,
What was tested in exactly the same manner as in Example 1 was used as a comparative product.
You. Compared with the comparative product, the product of the present invention has a remarkable flavor and texture.
Excellent and preferred by all people, young and old
Was.

Example 2 The process cheese of Example 1 was
The test was done exactly the same, except that it was well covered with pickled radish.
I got it. This is different from Example 1 in flavor and texture.
However, it is also excellent, and this is suitable for men and women of all ages.
No, it was liked by everyone.

[Effects of the Invention] The product of the present invention is completely different from conventional cheeses and pickles in terms of flavor and texture, is extremely healthy and delicious, and is suitable for young people and elderly people. Is also preferred and is a very unique and excellent pickled food product. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] October 28, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

[Title of Invention] Food

[Claims]

Detailed Description of the Invention

[0001] The present invention relates to a pickled food which is healthy and has a remarkable taste and texture.

[Prior Art] Cheese is healthy, but because it has a peculiar cheese odor, it was initially disliked by the Japanese, but gradually became popular and favored by young people. However, there are many things that the elderly do not like.

Pickles are fermented foods that have been used in Japan since ancient times, and they are healthy, but the present situation is that young people dislike them and refrain from them.

Mainly pickled Nozawana vegetables, with this as the core
Shitamanju is known, but this is healthy
However, because it is not delicious, there are many things I dislike.

[Problems to be Solved by the Invention] As problems to be solved, cheese is disliked by elderly people, and pickles are shunned by young people. The point is that this problem cannot be solved.

[Means for Solving the Problems] [0006] The present invention provides cheese with bran or (and) soy sauce or (o
And) Miso or (and) sake lees or (and) Kojika
Pickled Method materials Ranaru Pickles, especially pickles these pickled method material
When these pickling materials covered with pickled pickles or cheese and pickles are made to coexist with pickled pickles, these pickling materials permeate the cheese and produce a synergistic effect. As a result, cheese and pickles have been combined into one to improve the flavor and texture, making it extremely mild and delicious, which makes it possible to be liked by both young people and the elderly.

[Action] Cheese bran or (and)
Soy sauce or (and) miso or (and) sake lees or
(And) Koji pickling material, especially this
When these pickled vegetables are covered with pickled vegetables, the pickled materials etc. of these pickles penetrate into the cheese, and due to their synergistic effect, they are remarkably healthy and have a completely unique flavor and texture. become. In particular , when covered with these pickles, the healthy flavor and texture unique to these pickles are added to these, and these become a united body, which is favored by Japanese and foreigners alike regardless of age or sex. It becomes a pickled food having a remarkably healthy and delicious flavor and texture. This fact is quite surprising. Especially cheese and bran or (and) soy sauce or (
And) Miso or (and) sake lees or (and) Kojika
Pickled Method materials Ranaru Pickles, especially pickles these pickled method material
When mixed with the pickled pickles, they produce a synergistic effect, and this effect becomes even greater. Cheese is usually cottage cheese, cream cheese, Camembert cheese, cheddar cheese, gouda cheese, process cheese, sour cream cheese, and the like, but a mixture of cheese and butter may also be used. The main ingredient of pickled vegetables is arbitrary as long as it becomes an edible pickled vegetables. For example, vegetables, root vegetables, fruits, tree nuts, cereals, beans, seaweeds, leaves, flowers, stems, wasabi, ginger, tea, perilla, algae, tree buds, seafood, birds and animals, or eggs thereof are common. is there. These are usually raw, aged, semi-aged, dried, etc., but each has a unique flavor and texture. The aged ones are good for hygiene since various bacteria are killed. Particularly, the semi-aged food becomes a completely unique fermented food, and is extremely preferable in terms of flavor and texture. As a method of pickling pickles, you can use bran paste or (and) soy sauce or
Is (and) miso or (and) sake lees or (and) this
A maggot is suitable. These pickling ingredients are preserved with cheese.
I like it because it penetrates into the cheese and the flavor and texture are mild and delicious. Also, once pickled and fermented, the main material of the pickle is removed and used , or only the main material
It is also a good idea to combine it with cheese . Pickling method
If you add normal seasonings and other additives to the wood, each flavor or
Is good because of its characteristics. In particular, when the previously added oligosaccharides, becomes more remarkable healthy. And from this sense, food cheese coated with these pickles, in particular, food mix coexist cheese and the these pickles represent the greatest effect. Made from the product of the present invention
For example, manju, gyoza, shimai, dorayaki,
Waffles, sandwiches, croquettes, hamburgers, pas
It is also a very delicious food. Also great as a drink
I like it. Also, put this product in a container and seal it, especially in the container.
Oxygen, reduce vacuum, or replace with inert gas
Or heated further, especially under pressure
Or, cool it down, especially with preservative measures such as quick freezing.
When done, it is healthy, delicious, and has a long shelf life.
It becomes food.

[Example 1] Sake lees 100 parts Miso 80
Part Tamamari soy sauce 20 parts Sugar 30 parts Shochu 20 parts Oligosaccharide 3 parts Mix to make pickles. Next, 50 parts of radish is about 3 m / m Cut into small thick dice and simmer half. These are soaked in the pickling material of the above pickled vegetables, cooled at about 5 ° C for 3 days, and then cooled to about 1 ° C for 15 days to be pickled to make radish pickles. Next, 100 parts of the processed cheese is cut into dice of about 10 m / m square, and then these are coexistent and mixed, and stored at about 2 ° C. for 10 days, and this is the product of the present invention. For comparison, a test product was tested in exactly the same manner as in Example 1 except that the processed cheese was not used. The product of the present invention was significantly superior in flavor and texture to the comparative product, and was favored by all people regardless of age or sex.

Example 2 The process cheese of Example 1 was tested in exactly the same manner except that it was thoroughly coated with pickled radish. This was slightly different from Example 1 in flavor and texture, but was similarly excellent, and was also liked by all people regardless of age or sex. , This was also liked by all people, young and old.

[Example 3] Miso 10 parts Tamari soy sauce 10 parts Rice koji 1 part Sugar 10 parts Onion
10 parts tomato 10 parts half-cooked pork surimi 1
5 parts Want to shred 10 parts Oligosaccharides 5 parts Gelatin 1 part, add Camembert cheese 10 parts Spice 0.5 parts to this, mix, and then soak for 10 days at about 0-1 ° C, This is the core material.
Also, according to a conventional method, wheat flour, yeast, salt, sugar and the like are mixed with an appropriate amount of water and kneaded to prepare a bun for dough.
Next, wrap the core material in the buns made from buns to make raw buns. After aging this, steam it at about 100 ° C for 3
It is steamed for 0 minutes to make steamed bun, which is the product of the present invention. For comparison, Example 3 except that Camembert cheese was not added.
Tested in exactly the same way as above and used as a comparative product. Compared to the comparative product, the product of the present invention has significantly better flavor and texture and is excellent in healthy and excellent, and is suitable for all people regardless of age or sex.
Was liked by.

[Effects of the Invention] The product of the present invention is completely different from conventional cheeses and pickles in terms of flavor and texture, is extremely healthy and delicious, and is suitable for young people and elderly people. Is also favored and has its own distinctly superior food
It is a product .

Claims (2)

[Claims] 1. A food in which cheese is coated with a pickling method, particularly a pickled product. 2. A pickling method material for cheese and pickles, especially foods in which pickles coexist.