JPH02167029A - Combined food and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare the subject food having the viscoelastic palatability and the uniform and opaque appearance of cheese combined with the characteristic palatability and transparent appearance of jelly by continuously adding one of cheese such as natural cheese and jelly to the other one in-line. CONSTITUTION:The objective food is prepared by continuous in-line addition of one of (A) a cheese such as natural cheese, processed cheese or cheese food and (B) a jelly prepared by using a gelling agent such as pectin, gellan gum, alginic acid, sodium alginate, processed starch and curdlan to the other one.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a combination food that combines cheese and jelly, and a method for producing the same.

More specifically, the present invention provides a combination food product in which cheese and jelly are combined by covering one with the other, adding small pieces of the other to one, or sandwiching one with the other. and its manufacturing method.

In the present invention, by combining cheese and jelly that have not been previously combined, it is possible to produce a new food with a new texture and appearance, enriching the taste of food. It contributes to the

(Prior Art and Problems) Cheese, regardless of whether it is processed cheese or natural cheese, has a unique viscoelastic texture that makes it stick to teeth. Furthermore, the structure is uniform and monotonous, which is one of the reasons why the demand for cheese is limited. On the other hand, jelly is a typical food that enjoys its texture, and its transparent appearance is also unique and interesting.

In the past, there have been many examples of using gelling agents in cheese.

Its purpose is mostly to adjust hardness, shape retention, prevention of syneresis, and emulsification, and it does not significantly change the texture, but remains within the range of the texture of cheese. There are also many other foods added to cheese, most of them for flavoring purposes, such as vegetables such as pimento, perilla leaves, wasabi, onions, dried fruits such as almonds, boiled or smoked salmon, etc.
Examples include processed seafood products such as squid and sea urchin, pickles such as Shiba-zuke, spices such as pepper, celery-1 chili pepper, and caraway, and meat such as ham and bacon. On the other hand, when cheese is added to other foods,
Examples include cheese-filled kamaboko and chikuwa, seasoned squid or octopus legs infused with cheese, cheese-filled bread, and combinations of grated cheese and baked goods.

However, there is no example of a food product that combines cheese and jelly (or even an invention).

(Means for Solving the Problems) As a result of intensive research aimed at developing a new flavor combination food, the inventors of the present invention discovered that they could cover one side of cheese and jelly with the other, or add small pieces of the other to one side. As a result of combining cheese and jelly by sandwiching one with the other, they were able to obtain a combination food with an unprecedented new texture.

The present invention relates to a combination food product made by combining cheeses such as natural cheese, processed cheese, and cheese food with jelly made with a gelling agent such as pectin, gellan gum, alginic acid, sodium alginate, modified starch, and curdlan.

Another aspect of the present invention is a method for producing a combination food product, characterized in that one of cheese and jelly is continuously added to the other in-line.

In the present invention, cheeses and jelly are combined.

Cheese includes natural cheese, processed cheese,
Cheese that can maintain a certain shape, such as cheese food, is used.

Further, as a jelly, gelling agents such as agar, carrageenan, farcellan, tamarind gum, pectin, gelatin, alginic acid, sodium alginate, gellan gum, a combination of xanthan and locust bean gum and/or cod bean gum, starch, modified starch, curdlan, and these A combination of the above gelling agent and other stabilizers such as roasted bean gum, guar gum, tara bean gum, gum arabic, gum karaya, gum tragacanth, xanthan, almond gum, CMC1MC1 starch, pullulan, arabinogalactan, etc. Can be used. In addition, the pH of cheese is acidic, the mineral content is high, and in the case of processed cheese, molten salt is added, and the cheese is combined with jelly in a melted state. Considering this, gelling agents should be heat resistant, salt resistant,
Acid-resistant pectin, gellan gum, and alginic acid.

Preferably, sodium alginate, modified starch, curdlan or a combination thereof is used.

In the present invention, appropriate combinations can be carried out, such as covering one of the cheeses and the jelly with the other, mixing small pieces of the other into one, or even sandwiching one between the other and combining them in a sandwich-like manner. 6 However, in terms of production, a preferred combination is a method in which one of cheese and jelly is continuously added to the other in-line. In this case, since one or both of the jelly and cheese are combined at a high temperature, it is better to fill and package the jelly and the jelly as soon as possible after they come into contact. This is because, of course, if the jelly is not highly heat resistant, it will melt when exposed to high temperatures, and the influence of salt concentration and pH on gel strength will also be greater. Therefore, it is preferable to continuously add jelly and cheese to one of the other in-line so that the time from when cheese and jelly come into contact to filling, packaging, and cooling is done in a short time.

In the present invention, it is also possible to add various flavor substances and pigments to one or both of the cheese and jelly. In particular, when jelly is flavored or colored, it is possible to enjoy the flavor as well as the aesthetic appearance.

The combination food of the present invention, which combines cheese and jelly, combines the viscoelastic texture and opaque and uniform appearance of cheese with the texture and transparent appearance unique to jelly, and is extremely novel. And the food is delicious.

Next, examples of the present invention will be shown.

Example 1 1.0 kg of cheddar cheese and 2.0 kg of Gouda cheese were crushed and placed in a cheese emulsifying pot, and 300 g of water and 60 g of sodium polyphosphate were added while stirring at 150 rpm.
Heated to 5°C. Meanwhile, 2% sodium alginate,
A spherical jelly was prepared by dropping an aqueous solution containing 0.5% lactic acid into a 5% aqueous calcium lactate solution. This jelly was added to the heated and melted cheese in the pot, stirred at 50 ppm, packed in carton with a filling packaging machine, and cooled.

This jelly cheese had a sour taste in the jelly part, and the viscous texture of the cheese matched well with the sharp texture of the jelly, giving it a mild flavor and texture.

Example 2 Cheddar cheese 1. 300 g of water and 60 g of sodium polyphosphate were added to the mixture and heated to 85° C. while stirring at 150 rpm. On the other hand, 0.5% lactic acid was added to an aqueous solution in which 2% alginic acid and 0.2% sodium hydroxide were heated and dissolved to prepare a jelly. This jelly was added to the heated and melted cheese in the pot, stirred at 50 rpm, packed in carton with a filling and packaging machine, and cooled. This jelly cheese had a sour taste in the jelly part, and the viscous texture of the cheese matched well with the sharp texture of the jelly, giving it a mild flavor and texture.

Example 3 1.5 kg of cheddar cheese and 1.5 kg of Gouda cheese were crushed, placed in a cheese emulsification pot, and mixed with 300 g of water and 1 liter of phosphoric acid.
35 g of potassium and 35 g of sodium hexametaphosphate were added, and the mixture was heated to 85° C. while stirring at 150 rpm.

On the other hand, a red 0.5% LM pectin aqueous solution was added dropwise to a 5% calcium chloride aqueous solution to prepare a red spherical jelly. 500 g of this jelly was added to the heated and melted cheese in the pot, and after stirring at 50 rpm, it was packed in carton with a filling packaging machine and cooled. This jelly cheese had red balls dotted within the cream-colored cheese and had a beautiful appearance as well as an excellent texture and flavor.

Example 4 An aqueous solution containing 0.3% of kappa carrageenan, 0.2% of iota carrageenan, 0.05% of monopotassium phosphate, 0.01% of calcium chloride, and an appropriate amount of a yellow colorant was heated to 60°C. 1. Cheese cut into 5 cm squares was inserted into a needle, supported by the needle, immersed in the carrageenan aqueous solution, pulled up, solidified with cold air, and the surface of the cheese was coated with jelly.

This jelly-coated cheese had an excellent appearance and texture that had never been seen before. Example 5 30 kg of Gouda cheese and 30 kg of Samso cheese were crushed and placed in a cheese emulsification pot, mixed with 5 kg of water and 0.0 ml of sodium citrate. Add 6 kg and 0.9 kg of sodium polyphosphate.

It was heated to 90° C. while stirring at 120 rpI11.

Meanwhile, gellan gum 3Qg, guar gum IOg, calcium lactate]Og, appropriate amount of seasoning, soybean oil, water 9.95kg
So, I adjusted the jelly. The melted cheese and cylindrical jelly were fed into a fruit feeder, mixed in-line, and at the same time the mixture was sent to a filling and packaging machine, packed in carton, and cooled. This jelly cheese was suitable for hors d'oeuvre in both flavor and appearance.

Example 6 30 kg of Gouda cheese and 30 kg of cream cheese were crushed and put into a cheese emulsification pot, and 3 kg of water and 300 g of starch were added.
was added and heated to 90° C. while stirring at 120 rpm. Separately, 200 g of HM pectin, 15 kg of sugar, and an appropriate amount of red coloring are added to 10 kg of water, heated and dissolved, and then 500 mQ of 10% lactic acid is added to prepare a soft gel. The nozzle of the stick cheese filling and packaging machine was made into a double cylindrical nozzle, and the cheese was supplied from the outer cylinder and the pectin gel from the inner cylinder, and the packaging was cooled. The resulting product contained a stick of sweet red pectin jelly inside the cheese stick, and the appearance, texture, and flavor of the cut end were enjoyable when eaten.

Example 7 70 g of gelatin, 2.5 g of HM pectin and 200 g of water
Add 300g of sugar, heat to 70℃,
Add 30g of 10% lactic acid. On the other hand, 500 g of cheese was chopped, added to the above-mentioned stabilizer aqueous solution, and cooled to solidify. The resulting product looks like pieces of cheese tied together with jelly.
Both the flavor and texture were enjoyable.

Example 8 60 kg of cream cheese was placed in a cheese emulsification pot and heated to 90° C. while stirring. On the other hand, 3 kg of phosphorylated starch, 600 g of gelatin, 97 kg of sand, and an appropriate amount of colorant were added to 30 kg of water, and the mixture was heated to dissolve and gelatinize.

Immediately before the nozzle of a stick cheese filling machine, the former was mixed in-line at a ratio of 4 to 1 of the latter, and the mixture was packaged into sticks. The cheese and jelly of this product had a marble pattern, and the appearance and texture were enjoyable.

Example 9 300 g of curdlan, 7 kg of sugar, and an appropriate amount of coloring were added to 30 kg of water, and the mixture was heated to dissolve and gel, and then cut into cylindrical shapes to prepare a cylindrical jelly. On the other hand, 60 kg of cream cheese was placed in a cheese emulsifying pot and heated while stirring. When the temperature reached 90° C., the above-mentioned cylindrical jelly was added, and after stirring at 50 rpm, the mixture was packed in cartons using a filling and packaging machine and cooled.

This jelly cheese has an excellent texture and flavor, combining the richness and mellowness of cream cheese with the softness of jelly.

Claims (2)

[Claims] (1) Cheese such as natural cheese, processed cheese, cheese food, pectin, gellan gum, alginic acid,
A combination food made by combining jelly made with gelling agents such as sodium alginate, modified starch, and curdlan. (2) A method for producing a combination food, characterized by continuously adding cheese and jelly to one of the other in-line.