JPS60184351A - Cheese food containing mashed potato and its preparation - Google Patents

Abstract

PURPOSE:To provide the titled cheese food containing mashed potato, having well-balanced nutrients, low calorific value, and crisp feelding to the tooth. CONSTITUTION:The objective cheese food containing mashed potato (having a pH of about <=5.5) is prepared by compounding (A) about 10-40wt% raw cheese (natural cheese, process cheese, synthetic cheese, etc.), (B) about 5-20wt% mashed potato (flakes or granules having a water-content of about 5-8%), (C) about 40-85wt% water and (D) an acidulant (e.g. citric acid, acetic acid, lactic acid, etc.). The composition is melted and mixed at about 85-95 deg.C (preferably by using a cheese-melting pot for the production of process cheese), filled in a packaging container, and cooled to about 10 deg.C to obtain the final product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cheese food with good nutritional balance and a crisp texture, and a method for producing the same. This invention relates to a processed cheese-like cheese food containing matshu potatoes made of a mixture of coloring agents, flavoring agents, seasonings, vegetables and other foods, and a manufacturing method thereof.

[Technical background and prior art]

Cheese is a nutritious food whose main nutrients are fat and protein, but its relatively high price means that its use as a general food ingredient is limited, and its high calorie content means that it is not widely used. Nowadays, it has been pointed out that there is a trend towards overnutrition in people, especially the elderly, who need to be involved in cooking so as not to ingest too many calories, and the current situation is that they are not used regularly. Furthermore, cheese has a warm feeling that sticks to the teeth due to its high fat content and its unique viscoelastic structure, which makes it somewhat resistant to cheese among middle-aged and older people who are not accustomed to eating it since childhood. There are also quite a few.

Conventionally, various foods have been added and mixed to raw cheese to change the physical properties of the cheese, thereby improving processability during production and expanding its uses as a food. Japanese Patent Publication No. 5
Publication No. 6-75060 states that by adding cyclodextrin to cheese, it improves the dryness resistance, spoilage resistance, and stability of cheese. It is disclosed that when cheesecake is made with ingredients such as cream, a cheese product with a unique flavor that is easy to eat is obtained because it is difficult to dry and harden. Furthermore, JP-A-58-13348 discloses that by adding and mixing raw rice flour to raw cheese, the property that the raw cheese can be molded into various shapes when heated and melted, that is, the shape retention during heating, and (3) A method for imparting processability is shown. Both of these methods involve adding and mixing carbohydrates to the raw cheese to make the cheese itself nutritionally complete, but regarding the high calorie and viscoelastic properties of cheese products, , no particular changes were neglected.

The inventors have made cheese nutritionally complete and low in calories, as well as having a crisp structure, which makes it widely and regularly consumed by the elderly and health conscious people. With the aim of obtaining a cheese product that can be produced, various researches were conducted, and when matshu potatoes were mixed with raw cheese, the unique viscoelastic structure of cheese was lost, and even when mixed with a large amount of water, it solidified and its shape retention was poor. The present invention has been achieved based on this finding.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a cheese food with good nutritional balance and a crisp texture.

(4) Another object of the present invention is to have a low calorie and crunchy texture that is not found in conventional products, so that even elderly people and people who have never eaten cheese can eat it without feeling reluctant. Our goal is to provide the best cheese food possible.

The present invention provides a cheese food containing matshu potatoes consisting of raw cheese, matshu potatoes, water and an acidulant, and a process of adding matshu potatoes, water and an acidulant to the raw cheese, heating and mixing, and cooling and solidifying the resulting mixture. This is a method for producing a cheese food containing matshu potatoes.

[Detailed description of the invention]

The cheese food of the present invention is produced by adding matshu potato, water and an acidulant to raw cheese, heating the resulting mixture to a temperature at which the mixture melts and mixes (approximately 80 to 95°C), and mixing well. do. For this mixing, any device that can mix these components can be used, but it is preferable to use a cheese melting cauldron used in the production of processed cheese. The mixture thus obtained is then cooled and solidified to produce a product. When commercializing the product, the mixture is mixed into a carton containing paraquat, aluminum foil, a belt-shaped synthetic resin film, a thin film-shaped synthetic resin film, etc. Fill the packaging container,
This is preferably cooled to about 10' to form the final product.

The raw cheese used in the present invention can be any cheese such as normal natural cheese, processed cheese, filled cheese in which the fat content of cheese is replaced with other edible fats and oils, or synthetic cheese obtained from edible fats and oils, casein, soybean protein, etc. can be used. If necessary, for example when using natural cheese, ordinary melting salt,
For example, 111 or 2N of various phosphates such as citrate, orthophosphate, metaphosphate or polyphosphate.
Although the above can be used, it is generally not necessary to use molten salt when using processed cheese. The raw material cheese is about lθ~4 of the final product of cheese food.
It is used in an amount of 0% (by weight). If the amount of raw cheese used is less than about 10% (by weight) of the final product, the body of the final product will be soft and it will be difficult to form a sufficiently solid food, and if it exceeds about 40% (by weight), the final product will become viscoelastic. It often has a similar texture.

The matshu potatoes used in the present invention can be commercially available products, but the raw material is washed to remove any spots, peeled, sliced, heated, cooled, steamed, sieved, dried in a drum, and crushed. It is also possible to use a flaky or granular dried product with a moisture content of 5 to 8%, which is produced through each of the above steps. It is also possible to use fresh burr stains that have been strained and sterilized. Matshu potatoes are usually used in an amount of about 5-20% (by weight W) of the final product. If the usage value of matshu potatoes is less than 5% (by weight), the final product will have a viscoelastic texture;
If the weight exceeds the weight, the matshu potatoes will be difficult to dissolve in the raw cheese, and the starch of the matshu potatoes will age during storage of the final product, making the structure of the final product brittle.

As the acidulant in the present invention, any edible acidulant such as citric acid, vinegar (7) acid, lactic acid, and brewed vinegar can be used. Acidulants are preferably used where necessary to bring the pH of the final product to a value below 5.2. Final product pH
When the value is 5.2 or less, the heat-resistant spore bacteria derived from the raw materials become i! ! They are less likely to grow even during storage of kg products, and the final product tends to have a better flavor. The acid of the acidulant is
The effect on pH also varies depending on the number and nature of carboxyl groups. Therefore, the type and amount of the acidulant used in the present invention should be determined so as to keep the pH of the final product at 5.2 or lower and in consideration of the balance with flavor.

In the present invention, as described above, the raw material cheese is about 10% of the final product.
~40% (by weight), matshu potatoes approximately 5~2096 (by weight)
Weight) and acidulants are used in an amount that makes the pH of the final product 5.2 or less, but these include coloring agents, flavoring agents, seasonings such as salt or spices, and tuna (tuna).
, mayonnaise, tomatoes, green peas and other foods, guar gum, locus (8), anti-syringe agents such as topine gum or carrageenan can also be added.

The amount of water used in the present invention is the remaining amount of the above-mentioned ingredients, which varies depending on the amount of auxiliary materials such as colorants or flavorings, but is usually about 40% to 40% of the final product.
The amount is 85% (weight jt), which can be considered to be a large amount compared to about 10% (!1ji) of the 178MIn product used in the production of conventional processed cheese.

Example 1 In a commercially available cheese melting pot (manufactured by Kusner) equipped with a steam jacket, a steam jet, a stirring blade, a thermometer, and a vacuum device, ground commercially available Dutch Gouda cheese (a product aged for 4 months) was placed as raw material cheese. ) Add 9 to 8.8, 9 to 0.32 of a commercially available molten salt consisting of sodium citrate and dibasic sodium phosphate, 9 to 4.8, Matshu potato (product name: Matshu potato flakes, manufactured by Credor Foods), Salt 0.4 to 9, Curry powder (Sanei Chemical) 0.12 to 9,
0.6 kg of sweet corn, 0.13% acetic acid, 9%, and 24.83 kg of water were added to make a total volume of 40 Kjl, and the mixture was heated and mixed with stirring. At this time, the mixing ratios of raw cheese, matshu potatoes, and water to the final product were 22%, 12%, and 62%, respectively.

After the temperature of the mixture reached about 85°C, heating was stopped, and at the same temperature, a carton of IK9 volume (75°C) containing baraquat was added.
The mixture was filled into 36 pieces (11 vertically 7 strokes, length 21 so-called), left to cool at room temperature of 25'C, and then cooled to 7@C in a refrigerator to obtain 36 kg of cheese food containing matshu potatoes with a pH of 4.8.

Example 2 Commercially available Dutch Gouda cheese (product aged for 4 months) '12 was crushed as a raw material in the same melting pot as Example 1.
Add 9 to 0.44 commercially available molten salt consisting of sodium citrate and dibasic sodium phosphate, and add 9 to matshu potatoes (
Product name: Matushu potato flakes. (manufactured by Credor Foods)
Add 9 to 3.2, 9 to salt 0.4, 9 to green peas 0°6, 9 to apple cider vinegar 1.9, and 23.16 kg of water to bring the blonde hair to 41°7 to 9. Heat and mix while stirring. .

The mixing ratio of raw cheese, mashed potatoes and water at this time is about 28.8% and about 7.7%, respectively, to the final product.
% and about 55.596.

After the temperature of the mixture reached 85°C, heating was stopped, and at the same temperature, the IK9-sized carton (horizontal 7-saw,
Filled into 36 pieces (vertical 7α, length 21 torn), left to cool at room temperature of 25°C, then cooled to 7°C in the refrigerator. , length 7c
About 2,500 pieces of cheese food containing sliced matshu potatoes with a pH of 5.0 and a thickness of 3 fins) were obtained.

The effects of the present invention are as follows.

(2) High-fat, high-protein cheese contains carbohydrates to make it nutritionally complete, and it also retains high moisture content to provide a low-calorie cheese food.

(2) It is possible to obtain a cheese food that has the same shape retention properties as conventional cheese without losing its unique solidity despite having the above-mentioned high water content.

(2) Since it does not have a highly viscoelastic texture like conventional cheese, it is possible to obtain a cheese product with a new crisp texture.

Applicant Komuke Cheese Co., Ltd. Agent Patent Attorney Tsu 1) 1) Showa Procedural Amendments March 31, 1980 Commissioner of the Patent Office Kazuo Wakasugi 1 Case Description Patent Application No. 39759, 1988 2
Name of the invention Cheese food containing matshu potato and its manufacturing method 3 Relationship with the case of the person making the amendment Patent application Artificial Muke Cheese Co., Ltd. 4 Agent 5 Date of amendment order None 6 Specification to be amended and scope of patent claims 7 Amendment Contents (1) The scope of claims in the specification will be amended as shown in the attached sheet.

(2) Statement tube 8, line 3, 5, 11 and 17, 1”
5.2J will be corrected to 5.5J.

2. Claims (1) A cheese food containing matshu potatoes, characterized by comprising raw cheese, matshu potatoes, water, and an acidulant.

(2) The amount of raw cheese is about 10 to 40% (by weight), the amount of matshu potatoes is about 5 to 20% (by weight), and the amount of water is 4
The cheese food containing matshu potato according to claim 1, characterized in that the amount is 0 to 85% (by weight).

(3) The cheese food containing matshu potato according to claim 1 or 2, characterized in that the pH is not higher than 2.

(4) Production of a cheese food containing matshu potatoes, which is characterized by adding matshu potatoes, water and an acidulant to raw cheese, heating the mixture to approximately 80 to 95°C, mixing, and cooling and solidifying the resulting mixture. Law.

(5) The amount of raw cheese used is approximately 10 to 40% (weight),
The method for producing a cheese food containing matshu potatoes according to claim 4, characterized in that the amount of matshu potatoes used is about 5 to 20% (by weight) and the amount of water used is about 40 to 85% (by weight). .

--90 watts-

Claims (5)

[Claims] (1) A cheese food containing matshu potatoes characterized by comprising raw cheese, matshu potatoes, water and an acidulant. (2) The amount of raw cheese is about 10 to 40% (by weight), the amount of matshu potatoes is about 5 to 20% (by weight), and the amount of water is 4
The cheese food containing matshu potato according to claim 1, characterized in that the amount is 0 to 85% (by weight). (3) The cheese food containing matshu potatoes according to claim 1 or 2, characterized in that the pH is not higher than 5.2. (4) Production of a cheese food containing matshu potatoes, which is characterized by adding matshu potatoes, water and an acidulant to raw cheese, heating to about 80 to 95°C, mixing 2, and cooling and solidifying the resulting mixture. Law. (5) The amount of raw cheese used is approximately 10-40% (weight 11 liters)
), the amount of matshu potatoes used is approximately 5-20% (weight fl)
The method for producing a cheese food containing matshu potatoes according to claim 4, wherein the amount of water used is 40 to 85% (N excretion).