JPS602142A - Processed cheese food - Google Patents

Abstract

PURPOSE:To prepare a food having the smooth texture of cheese and unique mixed taste of cheese and the base food, by applying a coating layer of cheese to various sheet foods. CONSTITUTION:For example, frozen ground meat of walleye pollack is mixed with a silent cutter, added with salt, seasonings, etc., kneaded, rolled to a sheet with a forming roll, thermally coagulated, dried, roasted, and slit to a proper width to obtain a sheet of a fish paste product. Cheese is applied to both surfaces of the sheet, e.g. by coating, dipping, smearing, spraying, etc., wherein coating and dipping are simple to perform. The coated sheet is dried and cut to a definite width.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides fish meat and
Meat paste products, soybean/wheat protein, foamed grain molded products, small fish,
The present invention relates to a novel processed cheese food obtained by further processing a sheet-like food such as seaweed with cheese.

The combination of squid and cheese has a good flavor and matches well.

It has been known for a long time that it is a delicacy food that does not give off any strange sensations, and a sandwich structure of both is now available to the world. The present inventors first formed a cheese coating layer on the surface of a sheet-shaped molded squid, and then dried it to obtain squid cheese with a unique texture and flavor never seen before. Heading, special request 1977
It is proposed in No. 7-105682. The present invention applies this technology to other sheet-shaped foods, and provides an extremely wide variety of novel processed cheese foods. Any sheet-shaped food can be used as long as it is suitable for finishing by coating the surface with cheese, but preferred examples include sheets obtained from fish and meat paste products, bonito and other fish pieces. In addition to the sheets obtained from soybean and wheat proteins, there are also molded sheets made of foamed grains bound together with suitable adhesives, sheets bound with small fish, shellfish, and shrimp, and seaweed sheets.

First, as typical fish paste products for sheet foods, raw materials that can be used for conventional kamaboko paste products, such as pollock cod surimi, squid surimi, croaker, and eso, can be used. The meat paste sheet is suitable for chicken meat, and other meats such as mutton, cow, horse, and pig can be freely selected.

The second group of sheet foods includes vegetable protein such as soybean protein sheets and wheat protein sheets, as well as sheets of foamed grains made by mixing starch with grains such as rice, wheat, and corn and baking them under pressure. get.

The third group of sheet-shaped foods is made into sheets by mixing starch with small fish, shellfish, single shells such as crabs and shrimps, kelp, hijiki, wakame, seaweed, etc., and baking the mixture under pressure. These become delicious when coated with cheese,
It becomes a healthy and nutritious food that suits children's tastes.

Cheese is coated on the surface of sheet-shaped foods as described above, but traditionally cheese is often solid, so when combining it with sheet-shaped foods, it is often sandwiched with sliced cheese or sprinkled with grated cheese. It seems that there are no processed cheese foods in which cheese is made into a liquid or paste and coated on the surface of a sheet-shaped food. The cheese used here includes cheese based on the Fair Competition Code, cheese foods, and foods mainly made of substandard cheese, and may be any type of cheese that can be made into liquid or paste form.

In particular, commercially available spread-type cheeses are the most preferred because their viscosity can be easily adjusted by adding water.

Coating methods can be applied using a brush, dipping, sprinkling, spraying, etc., but the simplest of these is the coating or dipping method, and these two methods are advantageous in terms of the manufacturing process. Can be adopted. The coating may be applied to either the front or back of the sheet food product or to one side. In the case of full-surface coating, the ratio of cheese to sheet food can be freely adjusted between 7=3 and 3 nia. With this coating, there is relatively little mixing of taste due to complete mixing of cheese and sheet-shaped food or penetration of cheese into the sheet, as seen in conventional products, and the taste of both is maintained independently.

Cheese is also supplemented with flavorings and seasonings that can be kneaded into the cheese to change its taste. Examples include green seaweed, shrimp, kelp, perilla, chili pepper, mirin, salt, sugar, wine, animal and plant extracts, etc., and one or a mixture of two or more of these is appropriately selected and added to the cheese.

Forming a cheese coating layer on the surface of various sheet-like foods as detailed above using cheese,
Dry cheese processed foods are modern.

It has become a food that meets people's tastes, and in particular, seaweed and small fish, which are needed by growing children, can be eaten without hesitation and are beneficial for health.

Hereinafter, the present invention will be explained in detail with reference to specific examples.

Example 1 First, an example of a sheet-shaped fish paste product will be explained.

The fish paste product used as a raw material is prepared by processing fish meat such as pollock surimi or squid surimi using a conventional manufacturing method as described below. That is, frozen ground pollack is mixed and stirred with a silent cutter, then salt, starch, sorbitol, and seasonings are added and kneaded, then spread and formed with a forming roll, heated and solidified with a gas burner, and dried with hot air. After drying in a machine, it is roasted and cut into appropriate widths to obtain sheet-shaped fish paste products.

Next, do the cheese coating process. Cheese coating methods include a coating method, a dipping method, a sprinkling method, and a spraying method. Among these, the coating method and the dipping method are simple, and these methods are advantageous in terms of the manufacturing process.

The cheese was a commercially available spread-type cheese food, water was added to it to give it an appropriate viscosity, and the mixture was coated using a coating roll. The cheese coating was applied to the entire front and back surfaces of the sheet-shaped fish paste product, and the coating amount was approximately 6 parts of cheese per 4 parts of the fish paste product. Once the cheese coating is applied, the product is heated to 100% by hot air so that the moisture content of the product is between 10% and 50%.
It was dried for 1° at ℃. The processed cheese food thus obtained was cut into 5 m wide pieces. The resulting product had the unique taste of a mixture of cheese and fish meat and the smooth texture of cheese.Example 2 A meat paste product sheet was produced using chicken meat as a raw material in the following manner.

Chicken is minced, the sinews are removed, salt, seasonings, spices, and starch are added and kneaded, then spread and formed using forming rolls, heat solidified, dried with hot air, roasted, and cut into appropriate widths. A sheet-shaped meat paste product was obtained. Next, for the coating cheese, dissolve commercially available cheese boudo in water with chili pepper to make a cheese paste of appropriate viscosity, and apply this to a thickness of 0.8 mm on both the front and back sides of the chicken sheet.
After drying at °C for 8 minutes, a sheet-shaped cheese food product with a total thickness of 3 cm was obtained. This product was cut into a size of 5×10+am to obtain a product.

The resulting product had a unique taste of a mixture of cheese and meat, the smooth texture of cheese, and a good glossy surface.

Example 3 So-called "Yuba" was formed as a soybean protein sheet to a thickness of 0.5 mm, then baked, mixed with sugar to give it a slightly sweet taste, and mixed with water to form a paste with substandard cheese on the front and back sides. Both were applied to a thickness of 0.5 mm and dried at 70° C. for 4 minutes to obtain a sheet-shaped processed cheese food.

When I ate this, the characteristic smell of soybeans disappeared.

It had the flavor and smooth texture of cheese, and had a unique taste that was a mixture of the aroma of baked goods and cheese.

Example 4 A corn sheet obtained by coating corn with a starch solution as expanded grains and baking under pressure was coated with cheese in the same manner as in the third example.

The product obtained by cutting this into a size of 3alx3cii was a food with a mellow texture and a pleasant aroma when chewed.

Example 5 A small fish made of peeled skin made into a sheet by multiple rolling was coated with cheese in the same manner as in Example 1, and dried at 120° C. for 10 minutes to obtain a sheet-like processed cheese product.

The product obtained by cutting this into a size of 3 am x 3 tx had the mellow texture of cheese and a unique taste that was a mixture of cheese and peeled skin.

Example 6 Wakame seaweed was cut into 5 CI 1 width pieces, mixed with starch and pressure-fired to obtain sheet-shaped wakame seaweed. This was mixed with soy sauce, seasonings, and spices, and water was added to make a paste of cheese, which was applied to a thickness of 0.8 m on both the front and back sides, and dried with hot air at 100°C for 8 minutes to obtain a sheet-shaped cheese product. .

When I ate this, I found that it had the smooth texture of cheese and a unique taste that was a mixture of cheese and wakame.

that's all

Claims (1)

[Scope of Claims] 1. The surface of sheet foods such as fish meat/meat paste sheets, soybean/wheat protein sheets, foamed grain molded sheets, small fish/shellfish/shrimp sheets, seaweed sheets, etc. using cheese. Processed cheese food made by forming a cheese coating layer on the skin and drying it. 2 cheese, green seaweed, shrimp, kelp, perilla, and other luxury items,
The processed cheese food according to claim 1, characterized in that one or a mixture of two or more seasonings such as mirin, salt, sugar, and chili pepper are kneaded into the cheese processed food.