JPH0138465B2 - - Google Patents

Description

[Detailed description of the invention]

[Object of the Invention] (Industrial Application Field) The present invention relates to a seaweed cheese food made of cheese and seaweed suitable for appetizers, snacks, etc., and a method for producing the same. (Prior Art) In recent years, there has been a tendency for non-sweet foods to be preferred as snacks and snacks, and cheese has been increasingly used as an ingredient for these foods. For example, rice crackers with cheese on one side,
There are products that combine cheese with dried products such as minced cod or Japanese squid. (Problems to be Solved by the Invention) The inventor of the present invention tried to provide new products as snacks, snacks, and other food products, and as a result, discovered that cheese and seaweed go extremely well in taste. However, cheese contains a considerable amount of water, and when it comes into contact with seaweed, the seaweed deteriorates, losing its characteristic crunchiness and significantly reducing its flavor. Therefore, it has been practically difficult to bring cheese and seaweed into contact with each other to form a single product. [Structure of the Invention] (Means for Solving the Problems) Therefore, as a result of repeated research, the present inventor has found that by using cheese with a moisture content of 7% by weight or less,
The present invention was achieved by successfully producing a food suitable for a new snack that combines cheese and seaweed without impairing the flavor of seaweed. That is, the present invention provides a layer containing cheese and fats and oils with a moisture content of 7% or less (hereinafter referred to as a "cheese-containing layer").
Regarding the seaweed cheese food characterized by having seaweed attached to both sides, furthermore, cheese with a water content of 7% by weight or less is made by mixing and stirring fats and oils with the cheese from which water has been removed, and this is
The present invention relates to a method for producing the above-mentioned seaweed cheese food, which comprises spreading the seaweed in a thin layer between sheets of nori and pressing lightly. The reason why the moisture content of the cheese content is set to 7% by weight or less in the present invention is that, as mentioned above, the moisture contained in the cheese alters the quality of the seaweed on both sides of the cheese-containing layer, resulting in the characteristic aroma and taste of seaweed. Or, it loses its crispness. However, since cheese originally contains 7% by weight or more of water, in producing the cheese seaweed food of the present invention, it is necessary to remove some of the water contained in the cheese. Furthermore, as a result of considering the spreadability of the cheese, a portion of the water content was replaced with fats and oils. Specifically, we use cheese from which moisture has been removed, such as cheese powder, and add animal fats such as lard and vegetable oils such as palm oil and coconut oil to this and mix well to reduce the moisture content to 7.
Adjust to below weight%. The number of oils and fats to be mixed may be one or two or more,
The melting point and consistency of cheese can be adjusted by using two or more types. For example, adjusting the melting point to around 40°C improves the texture. In addition, the storage stability of the product can also be improved by adjusting the oils and fats. In addition to fats and oils, this cheese contains skim milk powder,
The taste can also be changed by mixing skim milk powder, various spices and seasonings, or dried powders of plum meat, sea urchin, wasabi, etc. It is also possible to mix sugars such as starch syrup and gum or proteins such as vegetable proteins. The seaweed used is regular plate-shaped seaweed. Normally, one side (the front side) is smooth and the other side (the back side) of the seaweed.
Although it is rough, if the rough back side is used as the side that comes into contact with the cheese-containing layer, the cheese-containing layer and seaweed will adhere well and the product will be stabilized. To attach nori to both sides of a thin cheese-containing layer, spread the melted cheese-containing mixture onto one sheet of nori, place another sheet of nori on top, and press the cheese evenly. The containing mixture is made into a sheet of appropriate thickness in advance,
Place seaweed on both sides and press uniformly while heating. Apply a heated and melted cheese-containing layer to each sheet of seaweed, and attach the two sheets so that the cheese-containing layers are in contact with each other. Powder, There are methods such as uniformly sandwiching a granular cheese-containing mixture and heat-pressing it. (Example) Example 1 Put 60 kg of coconut oil in a jacket pot and melt it at 50°C, then add 25 kg of cheese powder and stir thoroughly, then add 15 kg of dehydrated milk powder and stir until uniform. did. Take about 50ml of the cheese material obtained in this way, spread it evenly on the back side of one sheet of grilled seaweed, and then sprinkle the other one on top.
A sheet of seaweed was placed with the back side facing inside, lightly pressed to prevent the cheese from flowing, and left at room temperature until solidified to obtain a seaweed cheese food consisting of seaweed, cheese-containing layer, and seaweed. FIG. 1 shows a perspective view of the seaweed cheese food produced according to Example 1. In the figure, 1 is seaweed and 2 is cheese, and the size of this cheese seaweed is about 1.5 cm x 8.0 cm in plane and about 2 to 3 mm thick. If these are packaged in moisture-proof packaging one at a time or several at a time, good flavor can be maintained for a long period of time. This product has a delicious taste, with the crisp texture of seaweed and the aroma and aroma that mixes well with the melty taste of cheese, making it suitable as a snack or snack food. It is also small and light, making it convenient to carry. In the above example, a strip-shaped mold as shown in Fig. 1 was cut from a layered layer of seaweed, cheese-containing layer, and seaweed. By cutting, appetizers or snack foods of various shapes can be obtained. Example 2 A seaweed cheese food was produced in the same manner as in Example 1, except that after adding depleted milk powder, 3 kg of dried plum meat crushed into 40 to 60 mesh pieces was added. Example 3 A layer of gum arabic of 0.1 mm was formed between the seaweed and cheese-containing layer of the seaweed-cheese-seaweed food of Example 1, and the gum arabic layer was pressed and dried at 35°C for 30 minutes to sufficiently remove moisture from the gum arabic. When removed, a food product consisting of seaweed, cheese, and seaweed that was difficult to peel was obtained. FIG. 2 shows a perspective view of the food product manufactured according to Example 3. In the same figure, 1 is seaweed, 2 is cheese,
3 is gum arabic, and like Example 1, this cheese food is also suitable as a snack food and is small and light, making it convenient to carry. Next, we will show the results of an experiment regarding the moisture content of cheese and the quality of the product. Experimental exampleExperiment 1 Two pieces of roasted seaweed with a moisture content of 1.0%, moisture content of 1.0%, 3
%, 7%, and 10% of cheese and fat were sandwiched together, and after being left for 24 hours, the seaweed was peeled off and the water content of the seaweed was measured. At the same time, the products with seaweed still attached were also subjected to sensory tests for texture and flavor. The results are shown in the table below. Note that all percentages are by weight.

[Table] In the above experiment, moisture content was determined by drying seaweed in a constant temperature bath at 105°C for 3 hours and determining the difference in weight before and after drying. In the case of cheese, it was dried using a reduced pressure heat drying method (100 mmHg, 100°C for several hours), and the weight difference was measured. Experiment 2 The quality of the seaweed was determined by measuring the methyl mercaptan content of the seaweed peeled from the cheese layer in Experiment 1 above. This method for determining the quality of seaweed focuses on the fact that as the quality of seaweed deteriorates, its methyl mercaptan content increases. The amount of methyl mercaptan was measured by gas chromatography. The results are shown in Figure 3. As is clear from Figure 3, when the moisture content of the cheese-containing layer is up to 7%, the amount of methyl mercaptan in the peeled seaweed is small, indicating that the quality of the seaweed does not deteriorate. When the moisture content of the layer reaches 10%, methyl mercaptan increases, indicating that the quality of the seaweed has deteriorated. [Effects of the Invention] According to the present invention, by mixing fats and oils with cheese, the moisture content of cheese can be lowered, and the melting point and consistency of cheese can also be adjusted.
By spreading this thinly and sandwiching it between sheets of seaweed, a food suitable for appetizers, snacks, etc. can be obtained. This food is a delicious mixture of cheese and seaweed, and its quality does not deteriorate over a long period of time.

[Brief explanation of drawings]

FIG. 1 is a perspective view of one embodiment of the present invention, FIG. 2 is a perspective view of another embodiment of the present invention, and FIG. 3 is a diagram showing the moisture content of a layer containing cheese and fats and oils and the amount of moisture attached thereto. It is a graph showing the relationship of the amount of methyl mercaptan in seaweed over time. 1... seaweed, 2... cheese, 3... gum arabic.

Claims (1)

[Scope of Claims] 1. A seaweed cheese food product characterized by having seaweed adhered to both sides of a layer containing cheese and fats and oils and having a moisture content of 7% or less. 2 Mix fats and oils with cheese from which moisture has been removed to create a mixture of cheese and fats with a moisture content of 7% by weight or less, spread this in a thin layer between two sheets of seaweed, and press lightly. A method for producing a characteristic seaweed cheese food.