JPS60149359A - Food in sheet form - Google Patents

Abstract

PURPOSE:The titled food that is made by adding a thermo-reversibly gelling agnet to spreads, sauce and their like, thus being eaten in solid, when it is applied on a bun or in paste, when heated, without fluctuation in quantity. CONSTITUTION:A spread, sauce or the like such as piza sauce is combined with a thermo-reversibly gelling agent such as gelatin, preferably 1-20wt%, and, when necessary, ingredients such as ham and seasoning, preferably the mixture is cooled down, preferably below 0 deg.C into a solid sheet to give the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sheet-shaped food products for side meals such as bread and crackers.

BACKGROUND OF THE INVENTION Nowadays, bread, crackers, etc. are eaten for breakfast, snacks, etc. In order to add variety to the taste, appearance, texture, etc. of bread, crackers, etc., sauces, spreads, and their analogues have traditionally been used.

However, the problem with spreads, sauces, and similar products is that they must be applied manually to crackers, etc. using tools such as knives, which is very time-consuming. In addition, utensils such as 9-ifs had to be washed every time they were used, which was extremely cumbersome.In addition, since it was applied by hand, it was difficult to apply it on bread, crackers, etc. There was a problem in that the amount varied each time it was applied, resulting in variations.

In light of the above-mentioned circumstances, we have developed a bread that solves the above problems and can be eaten in its solidified state by placing it on bread crackers, etc., and can also be eaten in a viscous or liquid state by heating. Side dishes such as crackers were requested.

Sheet-shaped foods such as butter, margarine, and cheese are known as side foods such as bread and crackers that satisfy these demands. However, the materials used in such conventional sheet foods are limited to those that have assimilable properties themselves.

Therefore, the present inventors have conducted extensive research and development on spreads, sauces, and their analogues that do not have the property of solidifying themselves, with the aim of obtaining a sheet-shaped food that satisfies the above-mentioned requirement 7'c. As a result, they focused on heat-reversible gelling agents and completed the present invention.

That is, the gist of the present invention is a sheet-like food product made by incorporating a thermoreversible gelling agent into spreads, sauces, and the like.

The present invention will be explained in detail below.

First, in the present invention, 65 spreads, sauces, and similar substances refer to those that can be eaten by spreading them on bread crackers, such as pizza sauce, ketchup,
Mustard, mayonnaise, tartar sauce, custard sauce, jam, mama 1/-d, custard cream, white sauce, cream, dressing, as well as egg yolk, vegetable oil, vinegar with an emulsifier added if necessary, and seasoning as appropriate. There are some that are scented.

The uninvented sheet-shaped food product is prepared by adding a thermoreversible gelling agent to the above-mentioned spreads, sauce dB, and their analogues and molding the mixture into a sheet shape. The shape is not particularly limited as long as it can be placed on bread crackers; for example, it may be circular or rectangular.

The above-mentioned thermoreversible gelling agent is one that exhibits a gel state when cooled, and a sol state when heated,
Examples include gelatin, carrageenan, pectin, and agar. One or more of these plants may be appropriately selected and used. At this time, there is no harm in using a thickener if necessary. By incorporating this thermoreversible gelling agent into spreads, sauces, and their similar products to produce sheet foods, bread, crackers, etc.
T+! It can be eaten in its solidified state,
It can also be heated and made into a viscous or liquid state and eaten. In addition, unlike solidification with fats and oils, the thermoreversible gelling agent used in the present invention is almost tasteless and odorless, so it has little effect on the inherent taste and aroma of tin reds, sauces, and their similar substances. not give. The content of the thermoreversible gelling agent is preferably 1 to 20% by weight of the entire sheet food. When the content of the thermoreversible gelling agent is less than 1 g, the shape retention of the sheet food tends to decrease. on the other hand,
If the content of the thermoreversible gelling agent is 20% by weight or more, the texture tends to be heavy when heated and eaten in a viscous or liquid state. Furthermore, if the food is not eaten immediately after heating, it tends to form a gel again within a very short period of time.

The above is the configuration of the present invention.

Next, an application example of the sheet-shaped food product of the present invention will be described.

Application examples of the present invention include sheet-shaped foods containing or placing ingredients, sheet-shaped prizes laminated with uninvented sheet-shaped foods different from the sheet-shaped foods, and sheet-shaped foods laminated with ingredients. There are fully laminated products such as cheese, butter, and margarine.

All application examples will be explained in detail below.

First, a sheet food containing all ingredients will be explained based on FIG. 1.

In the figure, reference numeral 1 indicates a sheet-shaped food, and the sheet-shaped food 1 consists of a sheet-shaped food main body 2 and ingredients 3.

The sheet-shaped food body 2 is formed into a sheet using the above-mentioned spreads, sauces, and similar thermoreversible gelling agents. The shape is not particularly limited, and may be rectangular or circular, for example.

Possible ingredients include meat such as ham, sausage, and corned beef, seafood such as tuna, vegetables such as onions, green peppers, carrots, and potatoes, and corn. These include beans, nuts such as walnuts, mushrooms, fruits, υ]J, and those flavored and flavored as appropriate.

Next, a sheet-shaped prize in which cheese is laminated will be described based on FIG. 2.

In the figure, 4 indicates the entire sheet-like food product in which cheese is laminated, and the sheet-like product 4 in which the cheese is laminated includes a sheet-like food product 5 and cheese 6. If desired, the toppings 7 may be contained or placed in one or both of the sheet-like food 5 and the cheese 6. Also, all of the above-mentioned troops can be used as military system 7.

Sheet-shaped food 5 is made by forming the above-mentioned spreads, sauces, and their similar materials into 1frl using a thermoreversible gelling agent.
It is made by molding it into a sheet.

Its shape is not particularly limited, and may be rectangular or circular, for example.

I did the above, Sumpred Kusumu, source Zhengko and sot
Of the shirano type items, pizza sauce is the most strict in that it matches the flavor of the above-mentioned cheese.

Cheese 6 is made of cheese in an appropriate shape, for example, rectangular, square,
It is shaped into a circle, strip, net, rod, etc. Therefore, the cheese 6 is made of a front yarn, while the sheet food 5 is made of an aqueous type using a thermoreversible gelling agent,
Moreover, since both are solidified, the taste, color, blend, etc. of the cheese 6 and the sheet-shaped food 5 are difficult to transfer to each other. As a result, the taste, color, and aroma of the sheet food 5 and the cheese 6 are not impaired even after long-term storage.

The above are application examples of the present invention.

Next, the packaging form of the sheet-shaped food product of the present invention will be described.

The sheet-shaped food of the present invention is preferably packaged in terms of its shelf life. This packaging form is
It can be filled in a container, wrapped in a thin film, etc. In the former case, it is preferable to use a container made entirely of thin, plastic-like synthetic resin and vacuum-package it after filling. As a result, even if the sheet-shaped food is made by laminating the above-mentioned cheese and becomes sticky or liquid after being subjected to heat sterilization, the cheese, spreads, sauces, and their μ4-like proboscises can be bonded to each other. Mix it up! 1ll
- It's only 8 times. The reason for this is that if the air is not present in the container, viscous or liquid cheese, spreads, sauces, and similar substances cannot move freely. It is estimated that

As described in detail above, according to the present invention, by using a thermoreversible gelling agent for converting spreads, sauces, and their similar properties, which is conventionally impossible and rarely has the property of solidifying, it is possible to form sheets into sheets. It was the first time that it was successfully made into food.

As a result, when using spreads, sauces, and similar products to add variety to the taste, color, and aroma of bread/crackers, etc., it is possible to use a knife or other utensil to touch bread/crackers, etc. No need to paint during work. As a result, it does not take much time and there is no need to wash tools such as knives every time. In addition, the amount of spreads, sauces and the like used in bread crackers etc. is constant and does not vary.

Furthermore, since it uses a thermoreversible gelling agent, bread and
It can be placed on crackers or the like and eaten in its tt state, or it can be heated and eaten in a viscous or liquid state.

In addition, since it is gelled with a thermoreversible gelling agent for converting spreads, Northes, and similar products, it has little effect on the taste, color, and aroma of spreads, sauces, and similar products. .

Note that there is no harm in eating the sheet-shaped food product of the present invention as it is as a snack or appetizer without putting it on bread, crackers, or the like.

The sheet-shaped food product of the present invention will be explained based on its manufacturing method, based on a sheet-shaped food product filled in a container manufactured from a synthetic resin layered with gold.

First, spreads, sauces, and their analogues, as well as any necessary ingredients, seasonings, flavorings, etc., are added to the above-mentioned ingredients. : 1 type or 2 or more thermoreversible gelling agents
Contain up to 20% by weight (based on the whole). The spreads, sauces and the like are then cooled;
Obtain a solidified product. As a result, unlike in the case of a liquid state, it can be vacuum packaged easily after being filled into a container made of a thin layer of sweet acid resin. The cooling temperature in this case is
It is sufficient to form a gel, but especially DC
It is preferable that it is below. As a result, the solidified product obtained becomes strong and can be easily filled into a container later.

Next, a container made of a thin layer of synthetic resin to be filled,
The entire solidified product is preferably shaped into the shape of the opening of a container with a shallow bottom to obtain a sheet-like food product.

On the other hand, after placing the above-mentioned ingredients on the bottom of the container, if desired, cheese is placed thereon. Next, the above-mentioned sheet-shaped food product is filled into the above-mentioned container. Thereafter, if necessary, the container is vacuum packed and sterilized at, for example, 70 to 90C.

In this way, sheet-like food products of spreads, sauces and the like are obtained which are filled into containers made of laminar synthetic resin.

Hereinafter, the implementation side sound φ of the present invention will be explained.

Example 1 A Ingredients: Egg yolk 1.57 Vegetable oil 22.52 Water 1 Of Vinegar 7.51 B Ingredients: Salt 2.02 Sugar 1.51 Mustard 1°02 Cheese flavor 0.12 Gelatin water soluble i 29.99 (25 Weight%) C Ingredients: Corn 10. Of bacon 15.02 green pepper 2.02 onion 15. Or Ham 1 0.0 17' 46.57 ml of the above raw material A is mixed, and then 34.5 ff of raw material B is added at 80C. After that, ingredient C 527 is added and mixed. Next, a container made of thin layered synthetic resin (height: 9.51M, width: 9.5cm, 5R, -,
n). Then, it is cooled at 3U to obtain a solidified product. Thereafter, the solidified material was cut into 5 strips of thickness, and cut into 9 strips lengthwise. “A sheet-shaped food product with a CMS width of 9.5 crr1 was obtained.

Example 2 Ingredient A: Pizza sauce 55. Of Gelatin 7.5y Carrageenan 0.22 Water 255g BIAA ingredients: Sheet cheese 20. Oi/ (height 9.5., width 9.5 crn, thickness 5 ttnn
)C ingredients: Green pepper 6.07 Salami sausage 12.02 (4 slices) Mix the above A ingredients 8B and 2ff85C, then C
Among the ingredients 151, green peppers are added. After that, a container made of a thin layer of sweet acid resin (height: 9 cm, width: 9 cm) was made.
”Cmb depth 10 tyn). Then 12cm deep.
Cool at 0'C to obtain a solidified product. Then, the solidified material was cut into pieces with a thickness of 5 + nrn, and the length was 9.5 mm.
A sheet-like food product of crn5 width 9.5CtT11 thickness 3r cotton was obtained.

Next, a container made of a thin layer of synthetic resin (vertical 9.
5crirs width 9.5m, depth 6mm)
Among the ingredients, salami sausage was included. Thereafter, raw material B 209 was placed thereon, and then the above-described sheet food was filled. Thereafter, it was vacuum packaged and sterilized at 70C to obtain a containerized sheet food.

Example 3 Ingredient A: Mayonnaise 80. Of mustard io, o y gelatin io, o y water 5 5. OjF B ingredients: Tsu 7 0. Of parsley 5. Ov Bacon 10. Of Green Onion 3 0. Of the above 155t of raw materials A were mixed at 80C, then 116v of ingredients B were added, and then a container made of thin layered synthetic resin (height 9."Cms width 9.5Cn1% depth 1
0 cm). Then, cooled at -5C,
Obtain a solidified product. Next, the solidified product was taken out from the container and cut into pieces having a thickness of 3 m'il to obtain a sheet-like food product with a length of 9.5 m and a width of 9.5 ff. After that, a container made of thin layered synthetic resin (vertical 9
．． The product was packed in a sheet of 9.51 mm (width 9.51: In 5 thickness 5 + ni). Thereafter, it was vacuum packaged and sterilized at 70C to obtain a sheet-shaped food packaged in a container.

[Brief explanation of the drawing]

@ Figure 1 is a perspective view of a sheet food product containing ingredients, and Figure 2 is a perspective view of a sheet food product in which cheese is laminated. 1... Sheet-shaped food containing ingredients 2...
... Sheet-shaped food body 6 ... Ingredients 4 ...
...Sheet-like food with laminated cheese 5 ... Sheet-like food 6 ... Cheese 7 ... Ingredients Fig. 1 Fig. 2

Claims (2)

[Claims] (1) A sheet-shaped food product made by containing a thermoreversible gelling agent in spreads, sauces, and their analogues. (2) The content of the thermoreversible gelling agent is 1 to 20% by weight of the entire sheet food! A sheet-shaped food according to claim 1.