JPS6047638A - Preparation of cheese tidbit - Google Patents
Preparation of cheese tidbitInfo
- Publication number
- JPS6047638A JPS6047638A JP58153979A JP15397983A JPS6047638A JP S6047638 A JPS6047638 A JP S6047638A JP 58153979 A JP58153979 A JP 58153979A JP 15397983 A JP15397983 A JP 15397983A JP S6047638 A JPS6047638 A JP S6047638A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- food
- color
- sheets
- darker
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、チーズとこれより色の儂い食品素材を張合せ
てもチーズ本来の色や品質が損なわれることのないチー
ズ珍味食品の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cheese delicacy food in which the original color and quality of the cheese is not impaired even when cheese is laminated with a food material of a lighter color than the cheese.
チーズは栄養価が高く風味が優れているため。Cheese is highly nutritious and has great flavor.
日本犬の嗜好に合って幅広く利用されるようになって来
た６近年、このチーズを利用してチーズの味と合う種々
の食品素材によりチーズを間に挾んだ食品や、チーズの
中に食品素材を混合１７た食品等があるが、チーズと張
合せたリチースの中に７７コ合する食品素材の色がチー
ズの色より濃いと、この食品素材の濃厚な色がチーズに
透過もしくは−・＋？＋＋移行し、チーズ特有の色沢が
変化して外観が失われ、チーズ食品としての価値が著し
く低ドしてしまう結果となっていた。It has become widely used to suit the tastes of Japanese dogs.6 In recent years, this cheese has been used to create foods with cheese sandwiched between them, and with various food ingredients that match the taste of cheese. There are foods that are made by mixing 17 food materials, but if the color of the food material that is mixed with cheese is darker than the color of the cheese, the rich color of this food material will pass through the cheese or -・+? ++ transition, the characteristic color of cheese changes, the appearance is lost, and the value as a cheese food is significantly lowered.
例えば、するめをシート状に伸ばした「のしいか」の上
にチーズを３〜５ｍｍの厚さにスライスしたものを載せ
、更にこのチーズの上に「のしいか」を載せてサンドイ
ッチ状に張合せる。張合せる方法とじてはプレスロース
タ−によって加圧。For example, put 3-5 mm thick slices of cheese on top of ``Noshiika'' (surume squid) stretched out into a sheet, then place ``Noshiika'' on top of the cheese and form a sandwich. Match. The method of pasting is pressurized using a press roaster.
加熱しチーズの両面部を融解させて「のしいか」にイ＋
Ｊ着させる場合のほか、「のしいか」表面にゼラチン又
はＶ粉質の接着剤を塗布してからチーズを張合せ圧着す
る方法もある。いずれにしても、チーズに「のしいか」
を張合せサンドイッチ状にした食品素材を幅約３〜１０
１１Ｉ１１１等の所定幅にカットして、細長い形状の製
品が得られるが、「のしいか」の褐色のスルメ色がチー
ズの色を凌駕し、チーズ本来の色が失われてチーズらし
さかなくなってしまう。Heat it up to melt both sides of the cheese and add it to the ``Noshiika''.
In addition to the method of attaching J, there is also a method of applying gelatin or V powder adhesive to the surface of "Noshiika" and then pasting and pressing cheese on it. In any case, ``Noshiika'' is added to cheese.
Approximately 3 to 10 pieces of food material made into a sandwich shape by pasting together
By cutting to a specified width such as 11I111, a product with a long and narrow shape can be obtained, but the brown dried squid color of the "noshiika" overwhelms the color of the cheese, and the original color of the cheese is lost and it no longer resembles cheese. Put it away.
また、植物蛋白にビーフや調味料を混ぜ、これを加熱処
理して薄板状に伸ばし乾燥して乾燥牛肉風にした食品素
材を用い、前述のように適宜の厚さにスライスしたチー
ズを挾んで接着したものは、牛肉の茶褐色がチーズの色
を凌駕して外観が暗い感じとなり１食欲を減殺してしま
う。これはチーズか」−記食品素材によって着色される
のではなく、チーズを介しヒ記食品素材の色が透過して
チーズが黒ずんで見えるのである。In addition, we use a food material made by mixing vegetable protein with beef and seasonings, heating it, stretching it into a thin plate, drying it and making it look like dried beef, and sandwiching cheese sliced to the appropriate thickness as mentioned above. When glued together, the brown color of the beef overwhelms the color of the cheese, giving it a dark appearance and reducing appetite. Is this cheese? - The color is not colored by the food material, but the color of the food material passes through the cheese, making the cheese appear dark.
本発明はこれら従来品にみられる欠点に着１１１４し、
通常のプロセスナースやナチュラルナースでは継けられ
ない光の透過等を防１１−するｔ−め、食品衛生」二極
めて安全かつ安定で隠蔽力の大きな、酸化チタン（Ｔｉ
Ｏ２）をチーズの製造１１ｒに添加することを特徴とす
るもので、チーズ氷上の色やうま味を損なうことのない
チーズ珍味食品の製造法を提供するものである。The present invention addresses the drawbacks found in these conventional products, and
Titanium oxide (Ti) is extremely safe, stable, and has great hiding power.
This method is characterized by adding O2) to the cheese manufacturing process 11r, and provides a method for manufacturing a cheese delicacy food that does not impair the color or flavor of the cheese on ice.
即ち、本発明は薄板状のチーズをその内面からこのチー
ズより色の濃い食品素材によりザン！・インチ状に挾ん
で積層状にしたものなど、チーズとこれより色の濃い食
品素材とを一体に組合上たチーズ珍味食品において、予
めこのチーズに対１−二酸化チタンを０．０５〜１．５
重４１％配合することを特徴とするチーズ珍味食品の製
造法に関するものである。That is, according to the present invention, a thin sheet of cheese is processed from its inner surface using a food material that is darker in color than the cheese. - In cheese delicacy foods that combine cheese and food materials with a darker color, such as those sandwiched into inch shapes and layered, 0.05 to 1. 5
The present invention relates to a method for producing a cheese delicacy food characterized by containing 41% by weight of cheese.
本発明法によれば１間に挾まれたチーズはその両側の色
の濃い食品素材の色に影響されることかなく、チーズ本
来の色や味２品質等も損なわれない。According to the method of the present invention, the cheese sandwiched between the cheeses is not affected by the color of the dark-colored food materials on both sides, and the original color, taste, and quality of the cheese are not impaired.
チーズに添加混合する二酸化チタンの量は、チーズに対
し０．０５〜１．５重量％が良好であり、０．０５％以
下では所期の目的が達せられず、また１５％以上添加す
ると二酸化チタンの白色が強すぎてチーズ特有の色沢が
得られない。The amount of titanium dioxide added to cheese is preferably 0.05 to 1.5% by weight based on the cheese; if it is less than 0.05%, the desired purpose cannot be achieved, and if it is added more than 15%, the amount of titanium dioxide The white color of titanium is too strong, making it impossible to obtain the characteristic color of cheese.
また、チーズを両側から挾む色の濃いシート状の食品素
材としては、「のしいか」のほか、ウニ入り鱈シー）・
、海苔入り鱈シート等魚肉すり身を主原料とする魚介類
加工食品、昆布等の海草類、乾燥牛肉、サラミソーセー
ジ等の食肉加工品、ビーフ風味シート等の植物性蛋白食
品、あるいはこれらの紹合せなど、いずれのものであっ
てもよい。In addition, the dark-colored sheet-like food materials that sandwich the cheese from both sides include ``Noshiika'', cod sea urchin (cod sea urchin),
, Processed fish and shellfish foods whose main ingredient is ground fish meat such as cod sheets with seaweed, seaweeds such as kelp, processed meat products such as dried beef and salami sausage, vegetable protein foods such as beef-flavored sheets, or combinations of these, etc. , any one may be used.
なお、このチーズ食品は所定幅に裁断して細長い形状と
し、脱酸素剤と共に包装袋内に電封すれば、袋内は無酸
素状態となってカビの発生が防Ｉｔさ孔、常温での保存
が可能である。In addition, if this cheese food is cut into a specified width and made into a long and thin shape and then electro-sealed in a packaging bag together with an oxygen absorber, the inside of the bag will be in an oxygen-free condition, preventing the growth of mold. Can be saved.
比較例１
魚肉（鱈）冷凍すり身を原料とし、ウニと調味料を混練
して薄板状に成形したものを加熱、乾燥して魚肉シート
を作り、このシー（・により適宜の厚さにスライスした
チーズを挾んで張合せたものは、ウニの色がチーズを透
過して全体が赤橙色に見えた。Comparative Example 1 Frozen minced fish meat (cod) was used as a raw material, and sea urchin and seasonings were kneaded and formed into thin sheets.Fish meat sheets were made by heating and drying. When the cheese was sandwiched and pasted together, the color of the sea urchin was transmitted through the cheese, giving the whole thing a reddish-orange appearance.
比較例２
サラミソーセージを薄板状にスライスしたもので適宜の
厚さのチーズを挾んで接着したものは。Comparative Example 2 Salami sausage was sliced into thin plates and cheese of appropriate thickness was sandwiched and glued.
サラミソーセージの色がチーズを透過してデースか黒褐
色に見えた。また、サラミソーセージをサイの［１状に
したものをチーズの中に埋め込んだものも、サラミソー
セージの周囲のチーズがｊ；１褐色に見えた。The color of the salami sausage penetrated through the cheese and looked dark brown. In addition, when the salami sausage was formed into a rhinoceros shape and embedded in cheese, the cheese around the salami sausage appeared brown.
比較例３
長兄１ｕを調味し乾燥したもので１−記と同様適宜の厚
さのチーズを挾んで接着したものは、昆ＩＩＪの色がチ
ーズを透過してチーズが黒縁色に見えた。Comparative Example 3 When the eldest brother 1u was seasoned and dried and cheese of appropriate thickness was sandwiched and adhered as in 1-, the color of Kon IIJ penetrated through the cheese and the cheese appeared to have a black edge color.
実施例１
するめいかの胴部をガス焙焼機で加熱し１１０−ルで薄
く伸ばした「のしいかＪ ３００部と、二酪化チタン０
．０５重量％配合したプロセスチーズ７００部を用い、
「のしいか」のトに」−記チーズを３ｍｍの厚さにスラ
イスしたちのを載せ、更にこのチーズのＬに「のしいか
」を載せてサントイ・ンチ状に張合せたものを３＋＋＋
ｍ幅にカットして細長い形状とした。Example 1 300 parts of ``Sea squid J'' heated in a gas roaster and thinly stretched at 110 mm, and 0 parts of titanium dibutyride.
．． Using 700 parts of processed cheese containing 05% by weight,
On the top of the ``Noshiika'' cheese, slice the cheese into 3mm thick slices and put ``Noshiika'' on the L of this cheese, pasting them together in a sandwich shape. 3+++
It was cut into a long and narrow shape with a width of m.
その結果、プロセスチーズはその色に何らの変化も見ら
れなかった。As a result, no change was observed in the color of the processed cheese.
実施例２
ビーフ入りの植物蛋白（小麦）シート４００部と一酸化
チタン０．１ｉ、１％入りのプロセスチーズ６００部を
ｌ’ｌい、上記植物蛋白シート上に上記チーズを４ｍｍ
の厚さにスライスしたものを載せ、史にこのプロセスチ
ーズのにに１−記ソートを載せてサントイ、チ状に張合
せたものを３ａｍ幅にカットして細長いＪし状とした。Example 2 400 parts of a vegetable protein (wheat) sheet containing beef and 600 parts of processed cheese containing 0.1i of titanium monoxide and 1% were poured, and the cheese was placed on the vegetable protein sheet in a thickness of 4 mm.
The processed cheese was sliced to a thickness of 100 mm, and the processed cheese was placed on top of the 1-sort sort and pasted in a 3-am width to form an elongated J-shaped piece.
その結果、プロセスチーズはその色に何らの変化も見ら
れなかった。As a result, no change was observed in the color of the processed cheese.
実施例３
比較例１に同様のウニ入り魚肉シート３００部と二酸化
チタンを０．２重量％配合したプロセスチーズ７００部
を用い、このスライスしたチーズをブ＜１肉シートでサ
ンドインチ状に張合せたものを細切りした。Example 3 Using 300 parts of the same sea urchin-containing fish meat sheet as in Comparative Example 1 and 700 parts of processed cheese containing 0.2% by weight of titanium dioxide, the sliced cheese was laminated in a sandwich shape with a meat sheet of <1. I cut the food into thin pieces.
その結果、プロセスチーズはその色に何らの変化も見ら
れなかった。As a result, no change was observed in the color of the processed cheese.
実施例４
（８ｉｌ：冷凍すり身を原料とする魚肉シート４．００
部とザラミソ−セージを３５重４１％混在させがっ′醇
化チタンを１．３重量％、β−カロチ７ ヲ０．００１
％ ＋ｉｊ％含イ１するプロセスチーズ６００部を用い
。Example 4 (8il: Fish meat sheet made from frozen surimi 4.00
1.3% by weight of titanium and 0.001% of β-carochi.
Using 600 parts of processed cheese containing 1%+ij%.
これを」二足と同様にサンドイッチ状に張合せて１１１
１１リノリした。111 Paste this together like a sandwich like the two pairs.
I renovated 11.
その結果、プロセスチーズはその色に何らの変化も見ら
れなかった。As a result, no change was observed in the color of the processed cheese.
実施例５ 長兄布３５０部と二酸化チタンを１．０重壁％。Example 5 350 parts of long cloth and 1.0% titanium dioxide.
β−カロチンを０．０００８ｆｆｉ １％含有するプロ
セスチーズ６５０部を用い、これを−１，記と同様にザ
ントインチ状に張合せて細切りした。Using 650 parts of processed cheese containing 0.0008ffi 1% of β-carotene, this was pasted into a xanthochi shape and cut into thin pieces in the same manner as in -1.
その結果、プロセスチーズはその色に何らの変化も見ら
れなかった。As a result, no change was observed in the color of the processed cheese.
特 消 出 願 人 宝幸ロルフ株式会社同 株式会社
なとり商会
１７Special cancellation applicant Hoko Rolf Co., Ltd. Natori Shokai Co., Ltd. 17
Claims (3)
合せたチーズ珍味食品において、予めこのチーズに対し
二酸化チタンを０．０５〜１．５重量％配合することを
特徴とするチーズ珍味食品の製造法。(1) A cheese delicacy food that is a combination of nurse and a food material with a darker color, characterized in that 0.05 to 1.5% by weight of titanium dioxide is added to the cheese in advance. manufacturing method.
の両面からこのチーズより色の濃い食品素材によりサン
ドインチ状に挾んで積層状に成形し、これを細りノリし
てものである特許請求の範囲第１ダ１記載のチーズ珍味
食品の製造法(2) The cheese delicacy food is a patent claim in which cheese is formed into a thin plate, sandwiched between both sides of the plate into a sandwich-like shape with a food material darker in color than the cheese, formed into a layered form, and then glued into a thin layer. Method for manufacturing the cheese delicacy food described in Scope 1 D.1
しいか、ウニ入り鱈シート、海苔入り鱈シート等の魚介
類加工食品、昆布等の海草類、乾燥牛肉、サラミソーセ
ージシート等の食肉加工品、ビーフ風味シート等の植物
性蛋白食品あるいはこれらの組合せから選ばれる少なく
とも一種を薄板状に成形したものである特許請求の範囲
第１項又はｔＰ、２ダ１記載のチーズ珍味食品の製造法
。(3) Food materials darker than cheese described in +iii are processed seafood products such as sea squid, cod sheets with sea urchin, cod sheets with seaweed, seaweeds such as kelp, processed meat products such as dried beef, and salami sausage sheets. The method for producing a cheese delicacy food according to claim 1 or tP, 2da 1, wherein at least one vegetable protein food selected from , beef-flavored sheets, etc., or a combination thereof is formed into a thin plate.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58153979A JPS6047638A (en) | 1983-08-23 | 1983-08-23 | Preparation of cheese tidbit |
| KR1019840004432A KR850002219A (en) | 1983-08-23 | 1984-07-26 | Preparation of cheese delicacy food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58153979A JPS6047638A (en) | 1983-08-23 | 1983-08-23 | Preparation of cheese tidbit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6047638A true JPS6047638A (en) | 1985-03-15 |
Family
ID=15574255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58153979A Pending JPS6047638A (en) | 1983-08-23 | 1983-08-23 | Preparation of cheese tidbit |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS6047638A (en) |
| KR (1) | KR850002219A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02135050A (en) * | 1988-11-12 | 1990-05-23 | Urashima Shokuhin Kogyo Kk | Preparation of sheet food composed mainly of cheese |
| WO1991002461A1 (en) * | 1989-08-18 | 1991-03-07 | Kraft General Foods, Inc. | Triglyceride-free cheese slices and methods for manufacture thereof |
-
1983
- 1983-08-23 JP JP58153979A patent/JPS6047638A/en active Pending
-
1984
- 1984-07-26 KR KR1019840004432A patent/KR850002219A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02135050A (en) * | 1988-11-12 | 1990-05-23 | Urashima Shokuhin Kogyo Kk | Preparation of sheet food composed mainly of cheese |
| WO1991002461A1 (en) * | 1989-08-18 | 1991-03-07 | Kraft General Foods, Inc. | Triglyceride-free cheese slices and methods for manufacture thereof |
| US5215778A (en) * | 1989-08-18 | 1993-06-01 | Kraft General Foods, Inc. | Low fat processed cheese product having fat-mimetic properties and method of making same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR850002219A (en) | 1985-05-10 |
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