CHEESE FOODS CONTAINING MASHED POTATO AND MANUFACTURING PROCESS THEREFOR

Abstract: New Cheese foods comprising cheese, mashed potato and water in ratios of 10 - 40%, 5 - 8% and 40 - 80% respectively by weight in relation to the finished product and added with an acidulant in such an amount so as to control the pH value of the finished product to be not higher than 5.5.

Description: CHEESE FOODS CONTAINING MASHED POTATO AND MANUFACTURING PROCESS THEREFOR TECHNICAL FIELD OF THE INVENTION The invention relates to novel cheese foods containing mashed potato, water and an acidulant which may be mixed further with coloring and flavoring agents, other seasonings, vegitables and other various food stuff materials, and a process for manufacturing thereof. BACKGROUND OF THE INVENTION AND PRIOR ARTS Cheeses are so rich in fat and protein that these are nitritionally highly evaluated on the one hand but excessive ingestion thereof must be refrained by reasons of too high fatty content and calorie thereof for aged and corpulent persons on the other hand. Due to peculiar smell and stickiness to teeth thereof due to viscoelastic construction, some people dislike cheeses despite of desirable nutrition. Futhermore, cheeses are so readily decomposed and dried that it is fairly difficult to store for a long time without losing desired flavor and taste. Some proposals have been made for improving anti-dehydration, anti-rotteness and storage stability or modifying physical properties by adding some agent. For example, Japanese Patent Application Early Open Gazette 75060/1981 proposes addition of cyclodextrine to cheese so as to improve anti-dehydration, anti-rotteness and storage stability. It is also disclosed in said Gazette that addition thereof may also improve the taste thereof and that such processed cheese r,ay be added to ice-cream, sherbet, pudding, jelly, bavarois and so on to create new cakes or foods of peculair flavor and taste. Japanese Patent Application Early Open Gazette 13348/1983 discloses that pulverized raw rice is added to cheese to be kneaded for modifying physical properties so that heated and melted cheese may hold formed shape and processibility thereof is improved. Said prior arts both disclose addition a carbohydrate, which resultingly increases carbohydrate content and decreases fat content relatively more or less in the cheese foods, but neither thereof can change high fat content or high calorie and viscoelastic construction of cheese. SUS SPRY OF THE INVENTION Thus an object of the invention is to provide a novel cheese foods capable of giving crisp feeling when biting and of which nutritive elements are well balanced and of which calorie is lowered. Said object and concerned advantages are attained by adding mashed potato, water and an acidulant to cheese, knead at a raised temperature and then cooling the mixture to be solidified. DESCRIPTION OF THE EYBODIMENT The mixture of cheese, water and the acidulant is well kneaded at a raised temperature which preferably ranges from about 800C to about 95or. Said kneading may be done with any device so far as it can well knead said mixture, but it is preferable to use a cheese melting pot usually used for preparing the processed cheese. The kneaded product is then cooled to solidify. When forwarding in the market as finished goods, it is preferable to pack the kneaded product of suitable shape and size firstly with an undercoating wrapper such as Parakote (The Menasha Products Company) and further with carton, aluminum foil or polymer film and held at a temperature of about 100C. As material cheese in the invention, any of various natural cheeses, processed cheeses, filled cheeses which are prepared by substituting fatty content with any other edible fat, and synthetic cheeses prepared from edible fat, casein, soybean protein and the like may be used. As occasion demands, for instance when natural cheese is used, usual molten salt such as citrate, orthophosphate, methaphosphate and polyphosphate or any mixture thereof may be used. When using processed cheese, there is no'need in general for using molten salt. Cheese is used in the amount of about 10 - 40 weight % in relation to the cheese foods. When the content of material cheese is less than said lower limit, the finished products lack firmness so that sufficiently solid cheese foods can not be obtained. When it is more than said upper limit, the finished product is still of viscoelasticity. As mashed potato to be used in the invention, dried product in the form of flakes or granules having 5 - 8% water content may be used, which is available in the market and can prepared by subjecting raw potatoes to washing, paring, cutting, boiling, cooling, colandering, drying and crushing. Of course freshly mashed potato may be used. Mashed potato is used in the amout of about 5 - 20 weight 8 in the invention relative to the finished product. When the amount of used mashed potato is less than said lower limit the finished product still has viscoelasticity. When it is more than said upper limit, mashed potato is hardly merged into material cheese and dextrine in not well merged mashed potato is deteriorated during the storage so that the finished product is apt to be made brittle. As an acidulant, any of edible souring agents such as citric acid, acetic acid, lactic acid and vinegar or any mixture thereof may be used. The acidulant is preferably used in such an amount as to control the pH value of the finished product lower than 5.5. When pH of the cheese foods is higher than 5.5, anti-heat spore forming bacteria originating from the used material are multiplied during the storage of the finished product and taste thereof is spoiled. Influence or'the acidulant on the pH value is of course varied depends on the number of carboxylic group and chemical properties thereof. Accordingly the sort and amount of the acidulant to be used should be decided so that the pH value of the cheese foods of the invention is lower than 5.5 with taking into consideration of harmonization with the taste thereof. In addition to said 10 - 40 weight % cheese, 5 20 weight % mashed potato and the acidulant in such amount as to control the pH value of the finished product to be lower than 5.5, it is possible to add thereto coloring and flavoring agents, a seasoning such as salt and spices, an anti-dehydration agent such as Guar gum, Locust bean gum and Carrageenan, as well as other suitable foodstuff materials such as tuna, tomato, green peas. The amount of water to be added may be varied depending on the sort and total amount of materials to be anxiliarily added as referred to above and generally lie in the range of from 40 - 85 weight % in relation to the finished product, which is fairly more than 10 weight % water added for preparing usual processed cheese. Example 1 Into a marketed cheese melting pot provided with steam jackets, a steam nozzle, stirring blades, a thermometer and a device for decompression, charged were 8.8 kg. Gouda cheese of Holland (aged for four months), 0.32 kg a marketed molten salt comprising sodium citrate and sodium secondary phosphate, 4.8 kg mashed potato ("Mashpotato Flake" Kuredoru Corp.), 0.4 kg salt, 0.12 kg curry powder (San-ei Chemical Co.), 0.6 kg sweat corn, 0.13 kg acetic acid and 24.83 kg water totally to be of 40 kg. The mixture was well kneaded with stirring at a raised temperature. In this case ratios of cheese, mashed potato and water in relation to the finished product are 22%, 12% and 62% respectively by weight. When the temperature of the blended product reached at about 85at, heating was stopped. Each finished product divided in 36 pieces was covered with Parakote and further with a carton of 1 kg capacity (7 cm x 7 cm x 21 cm), which were left for cooling at a temperature of 25"C and then cooled at 70C in the refrigerator so as to obtain cheese foods of the invention totally amounting to 36 kg. The pH value thereof is 4.8. Example 2 Into the cheese melting pot of Example 1, charged were 12 kg Gouda cheese of Holland (aged for four months), 0.44 kg a marketed molten salt comprising sodium citrate and sodium secondary phosphate, 3.2 kg mashed potato ("Mashedpotato-Flake" Kuredoru Co.), 0.4 kg salt, 0.6 kg green peas, 1.9 kg cider vinegar and 23.16 kg water to be totally of 41.7 kg, which were blended with stirring at a raised temperature The ratios of cheese, mashed potato and water in relation to the finished product are 28.8%, 7.7% and 55.5% respectively by weight. then the temperature of the blended product reached at about 850C, heating was stopped. Each finished product divided in 36 pieces was covered with Parakote and further with a carton of 1 kg capacity (7 cm x 7 cm x 21 cm), which were left for cooling at a temperature of 25aC and cooled at 70C in the refrigerator. After having been solidified, each piece was sliced into sheets each of 3 mm thickness an 4 g weight. Thus totally 2500 sheets of cheese foods of pH 5.0 were obtained. Advantages attained according to the invention are; (1) It is possible to provide new cheese foods having carbohydrate content nutritially well balanced in relation to originally rich fat and protein contents in cheese and low calorie due to relatively higher content of water. (2) It is possible to provide new cheese foods capable of holding formed shape despite of such higher water content. (3) It is possible to provide new cheese foods having crisp bite feeling instead of peculiar viscoelastic feeling of cheese or usual cheese product.

Claims: WMht is claimed is; 1. Cheese foods containing mashed potato characterized by comprising material cheese, mashed potato, water and an acidulant. 2. Cheese foods claimed in Claim 1, characterized by comprising said cse of 10 to 40%, said mashed potato of 5 to 20% and said water of 40 to 85% by weight respectively. 3. Cheese foods claimed in Claim 1, characterized b having a pH value not higher than 5.5. 4. Process for manufacturing cheese foods containing mashed potato, characterized by adding mashed potato, water ana an acidulant to cheese, kne-ding saic mixture at a raised temperature of about 80 to 95C a and cooling the mixture to be solidified. 5. Process claimed in Claim 4, characterized by blending said cheese, said mashed potato and said water ratios of 10 to 40%, 5 to 20% and 40 to 85% by weight respectively. 6. Process claimed in Claim 4, characterized by adjusting pH of saic cheese foods so as not to exceed 5.5 with said aciciulant.

Inventors: IMAGAWA, ASASHI, SHINOZAKI, TAKASHI
Applicants: MK CHEESE COMPANY LIMITED
Application year: 1985
Main classification: A23L1
IPC codes: A23L1, A23C19