JPS6054639A - Cheese sandwiched wafer - Google Patents
Cheese sandwiched waferInfo
- Publication number
- JPS6054639A JPS6054639A JP16168583A JP16168583A JPS6054639A JP S6054639 A JPS6054639 A JP S6054639A JP 16168583 A JP16168583 A JP 16168583A JP 16168583 A JP16168583 A JP 16168583A JP S6054639 A JPS6054639 A JP S6054639A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- wafers
- wafer
- paste
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は甘味のない健康的なチーズ′リーンドウニーフ
ァーに関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a healthy non-sweetened cheese 'lean dough'.
本発明は軽い煎ａｍのウエーフ７１−を用いてチーズを
主体とする混線物をザンドイッチし、該混練物の接着力
によりウェーファーを一体化覆るとともに特有の風味を
有し、かつ長時間の保存により硬化しない特徴をもった
チーズサンドウｌ−ファーの提供をその目的とするもの
である。The present invention uses lightly roasted wafers 71- to zandwich a mixed material mainly consisting of cheese, and the adhesive force of the kneaded material covers the wafer in one piece, has a unique flavor, and can be stored for a long time. The object of the present invention is to provide a cheese sandwich which has the characteristic of not being hardened.
即ち本発明は単ｍ割合で７０〜９０％のクリームベース
チーズ粉末と、３０〜１０％のショー１〜ニング粉末を
加熱溶融するとともに混練し、該混線物を、２枚の板状
ウェーファーの深い凹凸を形成した一面に平らに塗着し
、これら２枚のウェーファーをそれらの混線物塗着面で
別のウエーフアーを挾み一体に接着して成るチーズサン
ドウエーファーである。That is, the present invention heats and melts and kneads 70 to 90% cream-based cheese powder and 30 to 10% showing powder, and then mixes the mixed material between two plate-shaped wafers. This is a cheese sandwich wafer made by coating two wafers flat on one surface with deep unevenness, sandwiching another wafer between the two wafers and bonding them together.
図は本発明に係るチーズサンドウエーファーの構造を示
すもので、三枚のウエーフ１−の間に夫々チーズ主体の
混線物を挾んだものである。The figure shows the structure of a cheese sandwich wafer according to the present invention, in which a mixed material mainly composed of cheese is sandwiched between three wafers 1-.
ウェーファーは通常のもので良く、例えば小麦。The wafers can be regular ones, such as wheat.
粉、粉砂糖、鶏卵、牛乳その他をにり溶き、短冊形のか
たなべに流し込み、低温で徐々に焼いて乾燥させて作る
が、外側のウェー７７−１．１（よ混練物２のイ」着性
を向上し付着間を・一定にり′るため厚みの２分の１程
度の深目の凹凸３を一面に形成Ｊる。中間のウェーファ
ー４は両面に夫々任意の凹凸模様４′を有する。外側ウ
ェーファー１の内面に深目の凹凸３を右することにより
、混線物２０塁がばらつかず、また中間つ゛ニー７７−
４との一体性も向上する。It is made by mixing flour, powdered sugar, eggs, milk, etc. with glue, pouring it into a rectangular pan, and gradually baking it at a low temperature and drying it. In order to improve the properties and maintain a constant bonding distance, a deep unevenness 3 of about half the thickness is formed on one surface.The intermediate wafer 4 has an arbitrary uneven pattern 4' on both sides. By forming the deep unevenness 3 on the inner surface of the outer wafer 1, the 20th base of the mixer does not vary, and the middle knee 77-
It also improves the integration with 4.
クリームベースチーズは品質が経時的に変化しないもの
が良く、その粉末をショー１〜ニング適ωと混練する。It is preferable that the cream-based cheese does not change in quality over time, and its powder is kneaded to a suitable level.
ショートニングを混練するのはその油脂成分等によりチ
ーズの硬化を防止し、艮１．″Ｊ間の保存を可能にする
ためである。混合割合を重石。The purpose of kneading shortening is to prevent the cheese from hardening due to its oil and fat components. This is to enable preservation between ``J'' and the mixing ratio.
比でクリームベースチーズ−７０〜９０％に対し、ショ
ートニング３０〜１０％としたことにより、チーズの風
味も損わず、硬さもウェーファーの硬さど略一致する程
度に止めることができる。By setting the ratio of shortening to 70 to 90% of cream base cheese to 30 to 10%, the flavor of the cheese is not impaired, and the hardness can be kept to approximately the same level as the hardness of the wafer.
〈実施例〉
下記組成を有Ｊるクリームベースチーズ粉末８０重色％
と、２０重塁％のショートニング粉末を予め６０℃に加
熱溶融したものどを十分混練し、この混練物を、別途作
製した所定形状の板状ウェーファーの深い凹凸を形成し
た一面に該凹凸を埋めるように平らにｔ［し、このチー
ズｍＷウェーファー２枚をその間に別のつ］、−ファー
の挾み一体に接着しチーズサンドウェーフ７−を作製し
た。<Example> Cream-based cheese powder having the following composition: 80% heavy color
Then, 20% shortening powder was heated and melted at 60°C in advance and thoroughly kneaded, and the kneaded product was applied to one side of a separately prepared plate-shaped wafer having deep asperities. A cheese sandwich wafer 7 was produced by flattening the wafers so as to fill them, and then attaching the two cheese mW wafers to another wafer between them.
クリームベースチーズ組成
原゛料 配合割合
乳糖 ４８．２
全脂粉乳 ６，５
１；）脂粉孔 ５．０
純植物性油脂 ２４．５
粉末チーズ １５．１
食Ｊ：、ａ ０．４４
香料 ０．．０３５
乳化剤 ０．３
上記チーズザンドウエーフＩ−を常温で放置し、チーズ
混練物及び全体の変化を観察したどころ、６０日間経過
してもチーズ混練物は硬化けずかつ味も変化していなか
った。以上のように本発明のチーズサンドウェーファー
はクリームベースチーズを主体としてこれに一定ｍのシ
ーＪ−１−ニングを加熱混練したものをウェーファーに
挾み一体化して成るので、チーズが硬化したり変色した
りすることがなく、長期間保存しでも風味を維持でき、
甘味のない菓子どして或いはご一ル等のつまみとして好
適である。Cream base cheese composition Ingredients Mixing ratio Lactose 48.2 Whole milk powder 6.5 1;) Fat pores 5.0 Pure vegetable oil 24.5 Powdered cheese 15.1 Food J:, a 0.44 Flavoring 0. ．． 035 Emulsifier 0.3 The above Cheese Zandwaif I- was left at room temperature and changes in the cheese kneaded product and the whole were observed, and it was found that the cheese kneaded product had not hardened and the taste had not changed even after 60 days had passed. . As described above, the cheese sandwich wafer of the present invention is made by heating and kneading cream-based cheese with a certain amount of seasoning J-1 and sandwiching it between the wafers, so that the cheese does not harden. It does not change color or change color and maintains its flavor even after long storage.
It is suitable as a non-sweet confectionery or as a snack for snacks.
図は本発明に係るチーズサンドウェーファーの一実施例
の構造を示すもので、第１図は分解斜視図、第２図は斜
視図である。
１．４・・つ■−フ１−１２・・混練物、３・・凹凸。The figures show the structure of an embodiment of a cheese sandwich wafer according to the present invention, with FIG. 1 being an exploded perspective view and FIG. 2 being a perspective view. 1.4...Tsu■-F1-12...Kneaded material, 3...Irregularities.
Claims (1)
、３０〜１０％のシ＝１−１：ニング粉末を加熱溶融す
るどともに混練し、該混線物を、２枚の板状ウェーファ
ーの深い凹凸を形成した一面に平らに塗着し、これら２
枚の−り１−７ノ・−をそれらの混練物塗着面で別のウ
ェー７１−を挾み一体に接着して成るチーズリーンドウ
−［−７）７−０70 to 90% by weight cream-based cheese powder and 30 to 10% thickening powder are heated and melted and kneaded together. Apply it flat on one surface with unevenness, and apply these 2
Cheese lean dough [-7) 7-0 made by sandwiching another wafer 71- with the surface to which the kneaded material is applied to two pieces of wafer 1-7 and gluing them together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16168583A JPS6054639A (en) | 1983-09-02 | 1983-09-02 | Cheese sandwiched wafer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16168583A JPS6054639A (en) | 1983-09-02 | 1983-09-02 | Cheese sandwiched wafer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6054639A true JPS6054639A (en) | 1985-03-29 |
| JPS6131982B2 JPS6131982B2 (en) | 1986-07-24 |
Family
ID=15739898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16168583A Granted JPS6054639A (en) | 1983-09-02 | 1983-09-02 | Cheese sandwiched wafer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6054639A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998015188A3 (en) * | 1996-10-07 | 1998-06-11 | Soremartec Sa | A food product, for example, a praline |
-
1983
- 1983-09-02 JP JP16168583A patent/JPS6054639A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998015188A3 (en) * | 1996-10-07 | 1998-06-11 | Soremartec Sa | A food product, for example, a praline |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6131982B2 (en) | 1986-07-24 |
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