JPS5820151A - Cheese fondue composition - Google Patents

Abstract

PURPOSE:To provide a powdery or granular composition which can be made easily into cheese fondue only by dissolving in hot water or milk, and containing at least cheese and powdery or liquid liquor. CONSTITUTION:The composition is composed of (A) 60-95pts. of powdery cheese preferably having a water content of about 5% and particle size of about 16-100 mesh, e.g. natural cheese, processed cheese, etc., and (B) 5-40pts. of liquid or powdery liquor such as white wine, kirshwasser, brandy, etc., preferably powdery liquor having alcohol content of 10-40wt%. If necessary, 100pts. of the above mixture is mixed with 5-30pts. of powdered milk, and formed in the form of powder or granules.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a stormy cheese composition, which is characterized by containing at least cheese and powdered liquor or liquid as ingredients, and containing powdered or granular cheese. To provide a composition that can easily be used to make cheese 7 ondee just by dipping it in hot water or milk.

Cheese 7 ondee is known as a famous Swiss dish.
Normally, add flour to butter and heat it, add milk to it to make a white sauce, heat the white sauce, then add Enmental cheese and grated Inil cheese with a cheese grater, 11ml. It is made by adding 1 part of white grapes, Kirishe wine, and brandy.When eating, it is eaten with bread by placing a slice of bread in it.

Although this is a typical salt for Jlil/Ii cheese, it is not widely used in ordinary households in my country because it takes a lot of time to make TI4 and the storage stability of the cheese is poor. The reality is that it is only made in specialized salt shops.

The present invention was made with the above arrangement, and can be easily implemented using W4.
As a result of discussing with the samurai the composition of the cheese 7 onduyu that can be made, it was obvious that even ordinary cheese can be made into a cheese 7 onduyu with good flavor when melted in a heating bath with atJ4, and the cheese is 60 to 95 parts. This was solved by making a powdered or granular cheese composition containing 40 parts or less of /1III, and the combination of red sea bream & C moving and X with milk. Heating layer: Just heat it and it will cool down.
Even if it gets cold, you can easily enjoy a bowl of cheese 7 ondee even if you leave it cold.

Although the #I4I4 method of cheese-no-kami-ndae has been translated by many people, there has been no announcement that the composition mtm-L9 alone becomes cheese 7o/dee; This is something to mourn.

The composition of the present invention will be explained below.

The cheese used in the present invention is not limited to cheeses that have been used publicly in the past, and can be either natural cheese or 10-sess cheese, and it is especially good to use cheddar cheese or gouda cheese, which suit the tastes of Japanese people. These cheeses are powdered Ft, f#, melted, and combined with Type 1, but they are powdered by drying, drum drying, or freeze drying, and are generally powdered with a moisture content of 5%. Moderate particle size 16
Metsushi ~ 100 mesh &, kO is used.

Also, if you want to use melted stool, @ may be melted in one place #&.

Alternatively, a fiIJ bath of sodium citrate is added for melting, and the rate is determined depending on the type of raw cheese and processing conditions.

Regarding the t*h added to the above cheese, in the case of early autumn cheese, powder 1 steel is used, but in the case of cheese, powder 1 type and liquid 1 type can also be used. It is. Powdered cheese and powdered Ill 61 Fi.

All you have to do is mix it with this powder for stool use?
The lIM is made by adding 1 kistrin, CMC, and gelatin excipients to one or more mixtures of type 1 used for making 4N cheese fondue, such as white wine, kirsch, brandy, etc. Don't blow in hot air! J[III
Ii, dry powder can be used.%1) Dissolve Textrin of E2 to 20 in class 1 of hII, and add 4 drops of Tmm alcohol, anhydrous alcohol, etc. Those who do the same are preferred.

The powder prepared in this way is mixed with 10 to 40 grams of alcohol. -Due to the difference in alcohol terms when making the composition, it is x! '
sm'Aks+j Ministry 60-95mCjiii, below +1
For example, white wine, kirsch, and brandy are mixed together and dried to produce a mixture containing 1 alcohol and 30% violet (-凰, In the case of a powder made with 5 to 10 parts of powder, it is necessary to add 10 to 30 parts since the alcohol content is small in the case of a powder that has been preserved in a dry state. In general, the difference in 4 lights due to the alcohol content is 444 points depending on the person, but care must be taken to have at least 1 light.Currently, the white twin has a 1JE1O dex) IJ Mix the powder with alcohol (alcohol zu%) and Gouda cheese powder in different proportions, and cook this in a sapon to make cheese 7 onde = a closed bottle. Old woman kAt going friend M rice 1st
I'll give up on Kai.

As is clear from Part 16, the k of the powder increases,
If the amount exceeds 40 parts, the cheese flavor will be weak and the fibers will be uneven, which is undesirable and should be avoided.

The above-mentioned composition has a powder form and may be heated as it is or heated with milk to make cheese 7 ondee, but preferably the above-mentioned group IJi, 1lli! 5 to 1100 Zheng
It is recommended to add 30 parts of whole MkI milk powder or skim milk powder to improve bath dissolution.

Next, the powder to be mixed with the bathed cheese is also suitable for the body, and white wine is particularly suitable as a wax, and brandy or the like may be mixed with it.

In practice, Natéa 2 Luthese and processed cheese are heated to #1#1llII, and white wine and whole B'll milk powder or de-Bw milk powder are added and mixed by stirring.

The mixture is then spray-dried or granulated and vacuum-dried to form a powder or horizontal granules with a water content of 15% or less while leaving behind the alcohol content. My friend, cheese and wine, + Luci: L-,
The mixing ratio of liquid such as brandy and whole milk powder or skim milk powder is 50 to 90% of cheese to 5 to 3% of milk powder.
0 part, 5 to 30 parts of powdered milk is good for flavor.

As described above, the composition containing alcohol is prepared in powder or granular form, but if necessary, alcohol and absolute alcohol may be added to increase the alcohol content. These compositions ``@'' can be combined with KIW, tightly wrapped with aluminum foil, etc., or made into -1 etc. and used with faII needles.

Since it contains alcohol during storage, even if the water is removed, microorganisms will proliferate and the flavor will not deteriorate over time. To use, open the package and pour into a pot of 0.5 to 1.5 times the original volume and stir, or add milk and melt in a heating bath to form powder or horizontal granules. The fruit is quickly divided into fractions, and a cheese with good viscosity and good flavor emerges.

The composition of the present invention can be conveniently used not only for making home-made noodles but also for government use, and is free from the troublesome conventional cooking.

This will be explained using the following examples.

Example 1 Processed cheese is spray-dried to produce a powder with a moisture content of 51 and 85%.
I got 0. Separately, white wine (13% alcohol)
10 (l and 100f brandy (40% alcohol)
10 dextrin (200fol) was dissolved in S, and then dried to obtain 230f powder containing 20% alcohol. This composition 1 was mixed with 850 f of processed cheese powder to prepare a powdered cheese powder composition 1.
When I took 00t4r and added 85f of milk and heated it to 0, it turned out that it was suitable for cheese 7 and had a unique flavor of 1.
4! It became 7 pieces of cheese. The remaining composition was stored in a sealed container lined with aluminum foil at 30°C for 2 months, and the product quality was tested. As a result, no deterioration of product quality was observed. Gouda cheese is freeze-dried and powdered with a moisture content of about 5 g.
(750f was used as standard. Powder is white wine (Al: l
- Alcohol 13%) 100r, Ki 1/:Lm (Alcohol 4
0%) 100f1 brandy (40% alcohol) 10
After dissolving IJbxo redextrin at 20°F into the mixed liquor, spray drying at an air temperature of 120°C.
-I got it. The powdered cheese, the Japanese a150f, and 100 tons of whole milk powder were mixed to prepare a cheese 7o/teyu composition. This composition 100tk and DbottvtUkcrso
℃), the dispersion was very good, and the mixture became viscous with stirring, resulting in a cheese with a good flavor. When this composition was applied in the same manner as in Example 1 and stored in 0% perspiration, there was no solidification or poor quality.

夾抛 Example 3 Processed cheese (moisture 43%; 914 city milk confectionery table), 60
02 was melted in a heating bath at 90°C, 200F white wine (alcohol 13%) and 200t of powdered milk were added thereto, the stirred mixture was cooled to 5°C, and the mixture was granulated by air extrusion (manufactured by Kyowa Shinku Co., Ltd.). 4 tastes at the same time as granulation, water surplus lO
Approximately 600 tons of a horizontally grained cheese 7-ondules composition containing 25 svr of alcohol was obtained.
When it was heated in a heating bath with milk from No. 9, it turned out to be cheese No. 7 with a good texture. This horizontally grained cheese 7 ondemi composition was stored for 5A Examples 1 and 10 and no deterioration in flavor was observed.

Axis needle applicant: Meiji Nyukuri Co., Ltd.

Claims (1)

[Scope of Claims] 11) A powdered or granular cheese product containing at least so~95@(Df-X and 40 parts or less of arm). (2) Cheese The powdered cheese composition according to claim 1, wherein the haI is powdered natural cheese or processed cheese and is powdered alcoholic beverage using dextrin as an excipient. (3) Composition Powdered or granular cheese composition according to claim #M, characterized in that the product is a dried mixture of cheese, white wine, and powdered milk and contains alcohol. (4) Cheese The powdered cheese product according to claim 2, characterized in that 5 to 30 parts of milk powder is mixed with 100 parts of the mixture of powder and powder.