JPS6240984B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a sandwich-like food product sandwiching salami-filled cheese, and more particularly to a method for efficiently producing the sandwich-like food product in a continuous manner.

Prior Art With the diversification of food products in recent years, various combinations of cheese and various food ingredients have been commercially available as so-called delicacy foods. It has become popular as a preferred food because it is nutritionally superior and has a good flavor.

Traditionally, this kind of sandwich-like food is made by kneading wild squid or fish meat, forming it into a sheet and drying it, then inserting cheese between the two, or by sandwiching sliced cheese and pressing the top and bottom with a roaster, etc. It is manufactured by heating and then cutting it into appropriate sizes (for example, the
Publication No. 113464, Japanese Unexamined Patent Publication No. 113464, Utility Model Publication No. 1983-
117993, Japanese Unexamined Patent Publication No. 117993, JP-A-59-85273, etc.), and in order to give the product obtained in this way a soft texture, the moisture content may be increased to 33 to 38.
It has also been proposed to package the oxygen absorbent with an oxygen absorber in order to improve its shelf life (Japanese Patent Publication No. 85273/1983).

However, in the conventional method as described above, solid cheese is cut or sliced to an appropriate thickness and size and inserted between the fish sheet materials, or sandwiched between the fish sheet materials and the top and bottom of the fish sheet materials are roasted using a roaster or the like. Since it involves heating, it is not suitable for continuous mass production, and it is laborious in that the temperature and time must be controlled to prevent the fish sheet material from burning during the heating process.

On the other hand, salami sausage, which is a typical product of dry sausages, has traditionally been enjoyed as snacks due to its unique flavor, but it is currently not widely popular due to its hard texture.

Problems to be Solved by the Invention The present invention was made in view of the above-mentioned current state of production of sandwich-like foods and the texture problems of salami sausage. It is an object of the present invention to provide a method for making this salami-containing cheese into the above-mentioned sandwich-chip form and efficiently producing the sandwich-like food in a continuous manner.

Means for Solving the Problems The present invention is characterized in that cheese in powder form is melted by steaming it under vacuum for a short time, and is obtained by mixing shredded salami sausage prepared by a known method. While keeping the melted cheese containing salami warm to prevent it from hardening, the minced fish meat is formed into a belt-shaped sheet of a certain width and thickness, heated, and then discharged onto the dried sheet and placed in a belt-shaped sheet of a certain width and thickness. Then, the above-mentioned minced fish meat formed into a strip-shaped sheet is heated and dried, and then rolled to form a sandwich sandwich of the desired thickness, and then dried at a low temperature to reduce the moisture content to about 34-38%. After that, it is cut to a certain size and sealed and packaged as necessary.

In the present invention, a salami sausage prepared by a known method is prepared by cutting it into pieces of a size suitable for mixing with cheese, and on the other hand, the cheese is melted in order to mix the shredded salami sausage.

Conventionally, it was considered difficult to melt cheese without spoiling its flavor, but in the present invention, processed cheese is crushed with a silent cutter or the like to form cheese into a powder form, which is housed in a vacuum high-pressure cooker. Heat for a few minutes while introducing steam, and when the temperature reaches about 85℃, stir for about 2 minutes while degassing, until the water content is reduced to about 50℃.
It is possible to obtain % melted cheese.

In the present invention, in order to mix the shredded salami sausage into the melted cheese obtained as described above, the powdered cheese is heated as described above and the temperature reaches about 85°C. Once the heating is stopped, an appropriate amount of the above-mentioned shredded salami is mixed into the melted cheese (spices such as mustard may be added if necessary), and then heated again until the temperature is reached. When the temperature reaches about 90°C, it is recommended to stir for about 2 minutes while degassing.

In the present invention, the melted cheese mixed with the shredded salami obtained as described above is removed from the pot.
A sandwich-like food is prepared by the following procedure using cheese that has been transferred to a jacket hopper kept at a temperature of about 80°C and kept warm so as not to harden.

Separately, the above-mentioned salami-filled cheese kept warm is formed into a band-shaped sheet of minced fish meat of a certain width and thickness, and the heated and dried sheet is placed on a belt conveyor or the like and moved. Dispense it in a band shape. This melted cheese is preferably discharged through a fan-shaped nozzle provided at the tip of a bath pump or the like.

In this case, the heated and dried fish meat surimi sheet is formed into a band approximately 50 cm wide and 1.5 mm thick, and then cheese with salami is placed on top of the heated and dried fish meat paste sheet, approximately 35 cm wide.
It is preferable to discharge it in a band shape with a thickness of about 5 mm. Then, as described above, when the heated and dried fish minced sheet is placed and rolled between two rollers to the desired thickness, as the cheese hardens, the salami-containing cheese adheres to the heated and dried fish minced sheet. Then, a sandwich-like piece is obtained, which is cut into appropriate sizes.

The above operations can be carried out in a continuous manner in assembly line operations.

Next, the cut pieces are placed on a net, placed on a trolley, and cooled overnight in a low-temperature room. During this cooling stage, the moisture in the cheese transfers to the fish surimi sheet, so once the moisture in the sandwich cheese has averaged out, it is dried in a cold air dryer for approximately 1 to 1.5 hours until the surface of the fish surimi sheet is free of moisture. 34～
Set it to about 38%. Note that this moisture is suitable for imparting a soft texture to sandwich-like products.

The dried product as described above is cut into edible sizes (for example, approximately 2 mm x 2.5 mm) to produce products. The product obtained in this manner has a delicious taste in which the flavor of the cheese, the flavor of the salami sausage, and the flavor of the heated and dried minced fish sheet are in harmony, and the shredded salami sausage is dispersed in the cheese. Since it is mixed in the same state, it has no texture resistance and has a soft texture as a whole, and is also excellent in nutritional value, so it is suitable as a so-called snack or snack food.

Effects of the Invention As described above, the present invention uses melted cheese as the cheese to produce a sandwich-like food in which cheese is sandwiched between processed fish materials, and thereby adds shredded salami sausage to the melted cheese. can be efficiently placed on the surface of the processed fish material formed into a sheet using a continuous method in an assembly line, and there is no need to heat it in a roaster etc. after sandwiching the salami and cheese. Therefore, there is no need to carry out operational controls to prevent burning, and there is an advantage that high-quality products can be mass-produced and provided at low cost without impairing the original taste of cheese and salami.

The present invention will be explained in more detail below with reference to Examples.

Example 1 Preparation of shredded salami sausage: 7.5 kg of salami sausage produced by a conventional method was cut into pieces of about 1 mm.

Preparation of melted cheese with salami: Place 12.5 kg of processed cheese into a vacuum high-pressure cooker and heat it for about 6 minutes while introducing steam until the temperature reaches about 85°C. Stop the process and add 7.5kg of the above salami sausage and morcha as a spice.
Add mustard 43 c.c. and heat again until the temperature is about 90.
When the temperature reached ℃, the mixture was stirred for about 2 minutes while degassing.

The melted cheese mixed with the salami obtained as described above (approximately 50% moisture) was removed from the pot and heated to 80°C.
The mixture was transferred to a jacket hopper kept at a moderate temperature to prevent hardening.

Preparation of fish meat surimi sheet: Cod minced meat prepared by a conventional method was heated and dried to form a belt-shaped sheet with a width of 50 cm and a thickness of 1.5 mm, which was then wound into a belt.

Formation of sandwiched German cheese food: While moving the fish paste sheet wound into a belt shape on a belt conveyor, the salami-containing melted cheese is discharged onto it from a fan-shaped nozzle attached to the tip using a berth pump. Place it in the shape of a strip about 5 mm thick and 35 cm wide, and while continuing to move, place the fish minced sheet on top of it so as to overlap it, and pass it between two rollers adjusted at a constant interval to reduce the thickness. The average size is about 5
A sandwich-shaped product of mm size was obtained. Next, this sandwich-like cheese was cut into pieces of 10 cm x 50 cm and placed on a net, placed on a trolley, and left overnight in a cold room to transfer the moisture from the cheese to the fish paste sheet and evaporate the entire moisture. Once averaged, it was dried in a cold air dryer for about 1 hour to adjust the average moisture content to about 35%. The resulting dried sandwich is about 3 cm wide.
The product was cut into long and thin rods with a thickness of about 5 mm and a length of about 110 mm. Although the obtained product contains salami sausage, it has a soft texture as a whole, and the cheese, salami, and cod flavors harmonize and are delicious.

Next, in order to improve the shelf life of the product, we put powdered alcohol (trade name: Antimold), which is made by adsorbing ethyl alcohol on starch, dextrin, methyl cellulose, etc. When the product was filled and sealed together with a commercially available oxygen absorber and stored, no change was observed in the quality of the product even after more than three months had passed.

In addition, when using the above powdered alcohol as a fungicide, a general bag made of cellophane or OP can be used in addition to OP/CP as a packaging bag, but when using an oxygen absorber, KOP/CP or K nylon can be used. /
It is recommended to use a bag made of laminated film such as FE, OV/CP, etc.

Claims (1)

[Claims] 1. Melted cheese containing salami obtained by mixing shredded salami sausage prepared by a known method into powdered cheese that is steamed and melted in a vacuum for a short period of time is not hardened. While keeping it warm, the minced fish meat is formed into a belt-shaped sheet of a certain width and thickness, heated, dried, and then discharged onto a belt-shaped sheet of a certain width and thickness, and then the above-mentioned The minced fish meat formed into a strip-shaped sheet is heated, the dried material is placed on it, and then rolled to form a sandwich of the desired thickness, and then dried at low temperature to reduce the moisture content.
A method for producing a sandwich-like food sandwiched with salami-filled cheese, which is characterized in that the product is reduced to 34-38%, then cut into a certain size, and sealed and packaged as necessary. 2 Melted cheese with salami is made by heating powdered cheese in a vacuum high-pressure cooker while introducing steam for several minutes, and when the temperature reaches approximately 85°C, add shredded salami sausage to the melted cheese obtained. mixed,
The manufacturing method according to claim 1, which is obtained by further heating for several minutes and stirring while degassing when the temperature reaches about 90°C. 3. The manufacturing method according to claim 1, wherein the melted cheese containing salami is discharged from a fan-shaped nozzle provided at the tip of a berth pump. 4. The manufacturing method according to claim 1, wherein the sealed packaging is carried out in the presence of an oxygen absorber or powdered alcohol.