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Cheese-containing food and method for producing same

A cheese and food technology, which is applied in the field of cheese-utilizing food and its manufacture, can solve the problems of limited use and the like, and achieve the effect of expanding the way of eating

Inactive Publication Date: 2012-11-14
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, among them, the obtained press-bonded molded cheese products are limited in use because natural cheese and other foods are firmly bonded to such a degree that they do not peel off when sliced ​​with a slicer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] 300 g of mozzarella cheese made in Japan was pulverized with a meat grinder. The composition of the cheese was 45% by weight of moisture, 24% by weight of fat content, and 27% by weight of protein content. Add therein solid broth (manufactured by Nesure, trade name: マギブイヨン) 40 g of pulverized granular matter and 100 g of fried onions pulverized as ingredients, and after fully mixing, use a simple tablet molding machine to 300g / cm 2 The pressure is press-molded to manufacture a sample shaped into a cuboid of 3cm×2cm×2cm. The obtained sample is shape-retaining and has strength that does not lose its original shape even if it is held by hand.

[0089] This sample (about 15 g) was put into a paper cup, and after adding 100 ml of hot water, it was fully stirred with a spoon. The shape of the sample, broken about 15 seconds after adding the hot water, was dispersed in the hot water. The grainy broth dissolves to form a soup, the fried onions are dispersed in the soup, and...

Embodiment 2

[0091] 600 g of Japanese-made mozzarella cheese and 300 g of Japanese-made Gouda cheese were pulverized with a meat grinder, respectively. The composition of the obtained cheese used as a base was 43 weight% of water|moisture content, 26 weight% of fat content, and 26 weight% of protein contents. To this was added 120 g of granule consomme (manufactured by Ajinomoto Co., trade name: Ajinomoto kkconsome), 150 g of fried onions crushed as ingredients, and 150 g of bacon slices, and 5 g of protein powder and 5 g of dextrin were added and mixed well. For the resulting mixture, using a simple tablet molding machine, at 200g / cm 2 The pressure is press-molded to manufacture a sample shaped into a cuboid of 3cm×2cm×2cm. The obtained sample is shape-retaining and has strength that does not lose its original shape even if it is held by hand.

[0092] This sample (about 15 g) was put into a styrofoam cup, and after adding 100 ml of hot water, it was stirred well with a spoon. The shap...

Embodiment 3

[0094] 500 g of Japanese-made mozzarella cheese and 500 g of Japanese-made Gouda cheese frozen in a freezer at -20° C. were pulverized with a grinder (manufactured by Aishier Co., Ltd., machine name COMITROL 1700). The composition of the cheese was 42% by weight of moisture, 27% by weight of fat content, and 26% by weight of protein content. Add 200 g of chicken stock (manufactured by Ajinomoto Co., trade name: Ajinosu kk chicken ガラスププ) and 100 g of crushed sea rice as ingredients, and mix well. cm 2 The pressure and pressure molding were used to manufacture samples that were shaped into cuboids of 3cm×2cm×2cm, and stored in cold storage. The obtained sample is shape-retaining and has strength that does not lose its original shape even if it is held by hand.

[0095] This sample (approximately 15 g) was put into a mug, and after adding 100 ml of hot water, it was stirred well with a spoon. The chicken stock is dissolved to form a Chinese-style soup, and dried shrimps are di...

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PUM

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Abstract

Provided are a production method, whereby a cheese-containing food allowing consumers to easily enjoy the texture of natural cheese and so on can be produced, and the cheese-containing food produced by said method. The production method comprises crushing a cheese, mixing the same with a powdery soup stock and ingredients (food materials to be used as ingredients in soup), and pressurizing and reshaping the resulting mixture. A soup, which allows consumers to enjoy the texture and stringiness of natural cheese, can be prepared by putting the cheese-containing food obtained by the aforesaid production method in a cup, etc., pouring an appropriate amount of hot water and thus dissolving the food. Thus, an instant soup product, which allows consumers to easily enjoy the texture of natural cheese and so on, can be obtained and the scope of cheese intake at home can be broadened.

Description

technical field [0001] The present invention relates to food using cheese and its manufacturing method. Background technique [0002] In general, natural cheese is roughly classified into hard cheese, semi-hard cheese, soft cheese, etc., and when classified by aging or fermentation method, more than 2,000 kinds of cheese are produced in the world. For example, aged natural cheese classified into hard cheeses such as cheddar cheese and Gouda cheese, and semi-hard cheeses among them is widely eaten and enjoyed because of its excellent flavor such as umami produced by aging. [0003] On the other hand, processed cheese melted and emulsified by adding water and molten salt has a sticky texture in the mouth, but is smooth and soft, so it is often preferable to hard or semi-hard natural cheese. , In addition, the preservation is also good, and it is easy to adjust the flavor or process into various shapes, so it is widely used. As mentioned above, a wide variety of natural chees...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23L1/39A23L1/40A23L23/00A23L23/10
CPCA23C2250/20A23L1/40A23C19/09A23L23/10
Inventor 西尾智子清水信行
Owner MEIJI CO LTD
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