JP2001103950A - Coated-type food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bite-sized coated-type food affording good palate feeling and taste even if processed into a frozen food with no thawing unevenness, and to provide a method for producing a coated-type food in a stable baking process through obviating its puffing phenomena. SOLUTION: This food is obtained by rolling dextrin-formulated ingredients in a coating formed of a dextrin-formulated heat-solidified food. This food thus obtained has a bell-shaped external form composed of cylindrical portion and semispherical portion adjacent to one end thereof, being 20-50 mm in the overall height and the cylindrical portion diameter, respectively, 0.8-1.5 in the ratio of the diameter to the overall height, 15-50 g in weight and 0.5-8 mm in coating thickness.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foreskin-type food and a method for producing the same, for example, a foreskin-type food in which ingredients are wrapped in egg skin, such as omelets and omelets, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, omurice and omelet on the market are supposed to serve one serving as a staple food, and many products having a size of 100 g or more are distributed. However, this product was inconvenient and inconvenient to carry in a lunch box because of its size. In addition, the product was also unsuitable in terms of size, as it served as a side ingredient. For this reason, there has been a high demand for a product such as a small-sized bite-sized omurice or the like. However, it is difficult for such a bite-sized product to efficiently produce a product wrapped in a thin foreskin condition, that is, a condition of high quality as an egg foreskin food.

Accordingly, the present inventors have disclosed in Japanese Patent Application Laid-Open No. 11-280.
As disclosed in Japanese Patent Publication No. 80, a method has been proposed for efficiently producing bite-sized foreskin foods having good texture and taste, for example, omelet and omelet. However, when the product made by this method is frozen to produce frozen food, the eggs may become slightly hard, or the eggs and the seeds may become sticky. In addition, when the frozen food is stored for a long period of time and then thawed and eaten, the taste of the medium species tends to be reduced or faded. Furthermore, when egg white is contained in a certain amount or more, there is a drawback that the product is lifted up in the baking step and it is difficult to perform stable baking.

[0004] Therefore, the present invention provides a foreskin-type frozen food having a bite-sized good texture and taste and having the same good texture and taste as before freezing even when processed into frozen food. Thawing process of foreskin-type frozen food,
For example, it provides a foreskin-type food that eliminates uneven thawing in microwave oven thawing, that can be thawed by eating the appropriate amount in a timely manner, and that can be carried as it is in a lunch box, etc. It is an object of the present invention to provide a method for producing a foreskin-type food that can be eliminated and perform a stable baking process.

[0005]

Means for Solving the Problems In order to achieve the above object, a foreskin type food of the present invention is a foreskin type food in which a seed is wrapped in a foreskin, and is continuous with a columnar portion and one end of the columnar portion. Has a bell-shaped outer shape composed of a hemispherical portion, the overall height and the diameter of the columnar portion are each 20 to 50 mm, the ratio of the diameter to the total height is 0.8 to 1.5, and the weight is 15 to 50 g,
It is characterized in that the thickness of the foreskin is formed in the range of 0.5 to 8 mm.

[0006] The method for producing a foreskin-type food of the present invention comprises:
It is characterized by wrapping the seeds containing dextrin with a foreskin formed from the heat-coagulated food containing dextrin, and particularly, the mixing ratio of dextrin in the heat-coagulated food is 5 to 30% by weight. The composition is characterized in that the heat-coagulated food is mixed with a fat or oil having a compounding ratio of 5 to 12% by weight. In particular, the heat-coagulated food is egg juice, and the compounding ratio of egg white in the egg juice is 10 to 10. 3
0% by weight.

[0007] Further, the blending ratio of dextrin in the above-mentioned sponge is 5 to 30% by weight, wherein the sponge comprises at least one of cooked rice and sauce, and the sponge is a blend of cooked rice and sauce. In the case of a product, the mixture ratio of the sauce is 20 to 70% by weight.

Further, as a specific production method, a heat-coagulated food containing dextrin is poured into a recess of a baking machine, and before the heat-coagulated food is completely coagulated, the sponge mixed with dextrin is subjected to the heating. After being poured into the coagulated food and being molded by pressing the sponge with a pusher inserted into the recess, the heated coagulated food is additionally injected onto the sponge after molding, and then the entire baking device Is heated to coagulate the heat-coagulated food to form a foreskin enclosing the seed.

Further, the present invention also includes producing a foreskin-type frozen food by freezing the foreskin-type food produced by these production methods.

[0010]

1 and 2 show one embodiment of a foreskin-type food according to the present invention. FIG. 1 is a sectional view and FIG. 2 is a partially sectional perspective view. This foreskin-type food 10 is a medium seed 11
Is wrapped in a foreskin 12 and has a bell-shaped outer shape composed of a columnar portion 13 and a hemispherical portion 14 connected to one end of the columnar portion 13. The dimension in the axial direction of the foreskin type food 10, that is, the total height H of the foreskin type food 10 and the diameter D of the columnar portion 13 are each within a range of 20 to 50 mm, preferably 25 to 45 mm, respectively. The ratio of the diameter D to the total height H (D / H) is 0.
It has an outer shape in the range of 8 to 1.5, preferably 0.9 to 1.4, and weighs 15 to 50 g, preferably 20
４５45 g, and the thickness of the foreskin is formed in the range of 0.5-8 mm, preferably 1-5 mm.

The hemispherical portion 14 does not need to be a half sphere of a true sphere, but may have a so-called dome shape having a curved surface continuing from the columnar portion 13. Further, the columnar portion 13 does not need to be a perfect circular columnar body, and may have a conical shape. Further, the bottom of the columnar portion 13 (the side opposite to the hemispherical portion 14) may have a sharpened peripheral surface and a bottom surface of the columnar portion 13, or may have a rounded shape. Further, the bottom surface may be slightly bulged or concaved in a dome shape.

If the total height H or diameter D of the foreskin type food 10 is too large or too heavy, not only is it unsuitable as a bite size, it also tends to lose its shape during baking and, conversely, is too small. If it is too light or too light, its presence as a food product is diminished, and its production becomes troublesome. Also,
If the diameter D is too large with respect to the overall height H, the shape becomes flat, and when this is frozen and thawed, temperature unevenness may occur. On the other hand, when the diameter is small, the stability is poor in appearance, and the production becomes difficult.

The foreskin-type food 10 formed within the above-mentioned range does not lose its shape during baking in the manufacturing stage, does not cause uneven thawing at the time of thawing even when frozen to produce frozen food, and has a good shape. It has the advantage of not collapsing. Furthermore, such foreskin-type food 10 is
Almost the same texture can be obtained no matter which direction you chew it, and it is a bite-sized.
Even sick people can enjoy eating happily. When such a bite-sized foreskin-type food 10 is omurice, it may be generally called petitiomice.

The sponge 11 is anything that is wrapped in the foreskin 12. As the sponge 11, any suitable foodstuff can be used. For example, there may be only rice or only sauce, or It may be both with the source. For example, in the case of omurice, if the medium type 11 is roughly classified, it will be cooked rice and sauce.

At this time, the cooked rice may be a cooked rice made of only immersed rice (white rice), or may be prepared by adding an appropriate amount of fats and oils (eg, salad oil or the like) or other various additives to the immersed rice. It may be cooked rice. In addition, the sauce is used as a source material (for example, ketchup, curry, etc.)
Add ingredients (eg, chicken, onion, potato, vegetables, etc.), seasonings (eg, pepper, sweetener, umami seasoning, salt, oil, etc.) Can be used.

In the case where the middle seed 11 is cooked rice only, or a mixture of cooked rice and a sauce, particularly a sauce containing no ingredients,
By forming the outer shape of the foreskin type food 10 within the above range, baking at the time of manufacturing the foreskin type food 10, and subsequent freezing, losing shape when performing thawing, etc., and maintaining a good shape Can be. In addition, thawing unevenness during thawing is reduced. In particular, when the foreskin 12 is egg skin, a very remarkable effect can be expected.

When the sponge 11 is a mixture of cooked rice and sauce, the mixture ratio of the sauce is 20 to 7
0% (% by weight, the same applies hereinafter), preferably 25 to 65%. With this blending ratio, voids can be reduced when the sponge is mixed and molded, and when the molded sponge 11 is filled in the material forming the foreskin 12, for example, the egg juice, Can be suppressed from penetrating into the sponge 11, and the taste, color and the like of the sponge 11 can be favorably maintained. When the medium rice is only the rice or the mixture of the rice and the sauce, this may be called medium rice.

On the other hand, the foreskin 12 is formed by heating and coagulating a food that can be solidified by heating to form the foreskin 12, ie, a heat-coagulated food. The heat-coagulated food is a food containing at least one component that coagulates when heated, for example, a protein in an egg, a starch in a flour or a starch. Specifically, egg liquid, flour dissolved in water, etc. can be used, and mixed powder such as nan, crepe skin, okonomiyaki, takoyaki, hot cake, etc., and liquid mix can also be used. Can be. In particular, egg juice obtained by adding starch, dextrin, oil and fat, water, and a seasoning, if necessary, to egg liquid (egg yolk and egg white) is preferable.

In producing the foreskin-type food 10 having the sponge 11 and the foreskin 12 as described above, a food in which dextrin is previously added to the food forming the sponge 11 and the foreskin 12 is used. Addition of dextrin to medium-grade rice, which becomes medium-type 11, or heat-coagulated food, which forms foreskin 12, can reduce the change in quality between before and after freezing, and also degrade the quality after passing through the freezing and thawing processes. Can be reduced. That is, their freezing resistance can be improved.

[0020] Frozen foods differ slightly depending on the method of freezing and the method of thawing, but when they are frozen or thawed, water separation or surface drying occurs. On the other hand, dextrin has high water absorption,
If this is mixed with frozen food, it is possible to suppress water separation during freezing and thawing, and to suppress the transfer of moisture to other foods. In addition, as a dextrin, for example, a product generally called “powder candy” (for example,
Trade name (Sundec) can be used.

The mixing ratio of dextrin can be appropriately selected depending on the kind and properties of the sponge 11 and the foreskin 12, but usually 5 to 30% is appropriate for them. If the blending ratio of dextrin is less than 5%, the freezing resistance is not sufficiently exhibited, and the texture may be reduced when thawed. If the blending ratio exceeds 30%, the sweetness of the food becomes too high. In addition, the food itself may become sticky, resulting in reduced taste and texture.

When fats and oils are blended into the heat-coagulated food,
Soft feeling can be given to the foreskin 12. The blending amount of the fat or oil is suitably 5 to 12% based on the heat-coagulated food, and if it is less than 5%, a soft feeling cannot be sufficiently obtained.
%, The food becomes greasy. In particular, when an appropriate amount of oil and fat is mixed with egg juice, the egg is emulsified, the softness of the egg is further improved, and the texture becomes more favorable. The fat is not particularly limited as long as it is a general edible oil, and for example, salad oil, rapeseed oil, olive oil, sesame oil, safflower oil and the like can be used.

When omelet or petit murice is produced using egg liquid or egg juice consisting only of whole eggs, the egg swells at the time of baking and rises from the mold of the baking machine, so that stable baking cannot be performed. However, the use of egg juice with a reduced egg white ratio as a heat-coagulated food can prevent the floating phenomenon and improve the appearance and taste of the product.

Egg yolk with an increased yolk ratio is obtained by adding egg yolk to egg yolk to reduce the mixture ratio of egg white in the egg juice to 10 to 30%, preferably 13 to 27%. 10 egg whites
If it is less than%, the taste of the egg yolk becomes too strong, the flavor of the egg is impaired, and the appearance becomes yellowish. Also,
If the egg white exceeds 30%, the effect of preventing the phenomenon of lifting becomes unstable. At this time, the ratio of egg yolk to egg white is 1:
A range of about 0.2 to 1.5 is preferable, and in particular, 1: 0.
6-1.4 are preferred.

FIG. 3 is a cross-sectional view showing one stage of the process for producing the foreskin food as described above. The foreskin-type food 10 as described above can be manufactured by using a baking device provided with a pot 22 having a concave portion 21 corresponding to the outer shape of the foreskin-type food and a pressing device 23 for molding.

The production of the foreskin type food 10 using this baking machine is basically performed by injecting a predetermined amount of the heat-coagulated food 24 into the concave portion 21 of the pot 22 heated to a predetermined temperature, Prior to complete solidification of the hollow 24, the sponge 11 which has been subdivided into an appropriate amount and size is put into the center of the concave 21 so as to be wrapped in the heat-coagulated food 24. Pressing the sponge 11 into the bottom of the recess 21 with a pusher 23 smaller than
Next, after a predetermined amount of the heat-coagulated food 24 is additionally injected from the top of the sponge 11, the whole is heated to coagulate the heat-coagulated food 24 to form the above-described foreskin.

For example, when producing omurice, rice, which is the main raw material of the sponge 11, is washed and dipped, then water is added to cook rice, and the sauce raw material is mixed with appropriate ingredients and seasonings. Cooked by heating to prepare a sauce, and cooked rice and sauce are mixed in an appropriate amount to obtain a sponge 11. On the other hand, as the heat-coagulated food 24 forming the foreskin 12, starch, dextrin, oil and fat, water, and a seasoning are mixed in an appropriate amount to an egg solution to prepare egg juice.

A predetermined amount of egg juice (24) is poured into the recess 21 of the pan body 22 heated to a predetermined temperature and heated. Before the outer periphery of this egg juice begins to solidify, and before the whole solidifies,
A predetermined amount of medium seed 11 is put into the recess 21. At this time,
The sponge 11 may be previously molded into a shape slightly smaller than the recess 21 and close to the recess 21 and then charged, or may be directly poured in an appropriate shape without preliminary molding. Can be appropriately selected according to the hardness of the material. After feeding the sponge 11, press it with the pusher 23 to
And make the egg juice spread over the entire outer surface.

Finally, the foreskin type food 1
In addition, a predetermined amount of egg juice for forming a bottom portion at 0 is added and the whole is heated, and the egg juice is heated and coagulated to form a foreskin 12
1 to 2, i.e., a foreskin-type food 10 in which the surroundings of an omurice having the shape shown in FIGS. Can be

The omurice (foreskin-type food) thus obtained can be eaten as it is. However, it must be frozen, packaged, stored and distributed as frozen food, thawed and eaten in a timely manner. Can also. In addition, freezing processing and thawing processing can be performed by an appropriate method, and are not particularly limited. For example, thawing is microwave thawing,
It can be easily performed by steam thawing, oven thawing, hot water thawing, natural thawing and the like.

[0031]

EXAMPLES A medium rice was prepared as a medium rice. In addition, the content in parentheses indicates the mixing ratio with respect to the whole medium rice. First, after washing and soaking 7 kg (28.3%) of polished rice (raw rice), 10 kg (40.5%) of cooked water was added and rice was cooked in a usual manner. Separately, 0.5 kg (2.0%) of salad oil, 0.01 kg (0.0%) of white pepper, 0.2 kg of salt (0.1%).
8%), 2.0 kg of dextrin (trade name: Sundec)
(8.1%), 5.0 kg (20.2%) of ketchup are mixed and cooked, and 7.71 kg of ketchup sauce is mixed.
(31.2%). Cooked rice and ketchup sauce were blended at a blending ratio of the sauce of 31.2% to produce a ketchup rice serving as medium rice.

On the other hand, egg juice was produced as a heat-coagulated food for forming a foreskin. The ratio in parentheses is the mixing ratio with respect to the whole egg juice. 20.0kg (36.7%) whole egg, 8.0k yolk
g (14.7%), 5.0 kg (9.2%) of salad oil,
1.5kg (2.8%) of starch (trade name Mapus), 5.0kg (9.2%) of dextrin (trade name Sundec)
%) And water (15.0 kg, 27.5%) were mixed and mixed to make a total of 54.5 kg of egg juice. At this time, the weight ratio of the albumen to the yolk in the whole egg is approximately egg white 2: egg yolk 1. Therefore, the amount of the albumen in the whole egg used is approximately 13.3 kg, and the mixture of the egg white to the whole egg juice is used. The ratio becomes 24.4%. The ratio between egg yolk and egg white in egg juice is 14.7k.
g: 13.3 kg, which is approximately 1: 0.9.

For firing, a firing device having the shape shown in FIG. 3 was used. The diameter and depth of the concave portion are each 40 mm, and the bottom shape of the concave portion is substantially hemispherical. About 10g in the recess
The egg juice was poured and heated, and while the egg juice was not solidified, 14 g of a bell-shaped rice seed having a diameter of 30 mm and a height of 25 mm was put into the concave portion and adjusted with a pusher. After 3 g of egg juice was further injected, the mixture was heated for 10 minutes to produce bite-sized omurice. The average thickness of the egg skin is 1.
5 mm. The obtained omurice was frozen to a core temperature of −15 ° C. in a tunnel freezer, and hermetically sealed to obtain a foreskin-type frozen omurice.

As a comparative object, a frozen omurice having a standard shape and size conventionally distributed generally (120 mm in a longitudinal direction, 60 mm in a transverse direction, 40 mm in thickness,
Rugby ball type with a substantially flat bottom. 100 g) were prepared using the same medium rice and egg juice and frozen similarly to obtain frozen omurice.

The foreskin-type frozen omurice A (Example product) having the shape shown in FIG. 4 and the conventional frozen omurice B (Comparative example product) having the shape shown in FIG. And the temperature unevenness after thawing and the texture were compared. The food after thawing was heated until the temperature reached 60 ° C. on average because the temperature of the food at about 60 ° C. was considered appropriate. At this time, the temperature of each part was measured at the top, center, and end shown in FIGS. The top and edge measured the temperature about 2 mm inside from the surface.

As a result, the foreskin-type frozen omurice A, which was an example product, was at 42 ° C., 66 ° C., and 60 ° C., and the temperature unevenness was at most 24 ° C. In the conventional frozen omurice B, which is a comparative example, 64 ° C., 24 ° C., and 54 ° C.
And the temperature unevenness reached 40 ° C. at the maximum. If the temperature unevenness is large as described above, it may cause the texture to be impaired.

As for the texture in the actual eating test, the product of the example was rich in softness, had a real omelet feeling, and was extremely good. On the other hand, although the comparative example product had a soft feeling, it was inferior to the example product.

The pointed portion (corner, corner, position of FIG. 5) of the comparative example product is slightly away from the mounting surface of the dish or the like, and is easily susceptible to microwaves of the microwave oven directly. Even if the central part, which is hard to receive microwaves, is in a frozen state at 0 ° C. or less, the sharp part thaws quickly and the temperature rises to 0 ° C. or more, so that ice becomes water. When microwaves are received in this state, water generates heat (heats up) much faster than ice, so that the temperature difference between the corner and the center further increases. In addition, the generated heat moves to the outside or inside by conduction, but the moving speed is slow due to the flat shape, and therefore, the temperature unevenness increases.

On the other hand, the omurice of the embodiment example has a corner portion substantially on the mounting surface and is located at a position where it is difficult to directly irradiate microwaves. Microwaves are uniformly received, and heat generation (heating) occurs uniformly. Further, since the shape is small and close to a sphere, the temperature uniformization is quick by conduction, and as a result, the temperature unevenness is reduced.

Further, generally, small molecules such as water and lower sugars easily absorb microwaves and easily generate heat, whereas large molecules such as lipids, sugars and proteins hardly absorb microwaves and hardly generate heat. Therefore, in addition to the characteristics due to the above-mentioned shape, by mixing dextrins and fats and oils in an appropriate amount, the characteristics also appear in the heat generation by microwave absorption.

As described above, the shape and size of the foreskin-type food and the combined dextrin and fats and oils are related to the transmission and absorption of electromagnetic waves, and the generation and dissipation of heat. It is assumed that the temperature distribution became uniform (less unevenness) for the product. That is, it is an effect produced by the shape and dimensions of the example product and the blended dextrins and fats and oils. This is related to less temperature unevenness in thawing and less shape collapse in firing and thawing.

Next, omurices having the same overall bell-shaped shape but different dimensions were manufactured, and the state after baking and the state of thawing after making frozen food were compared. The medium rice and egg juice were the same as those described above, and the manufacturing process and the freezing process were basically performed in the same manner as described above, although there were differences depending on the dimensions. A microwave oven was used for thawing.

Table 1 shows the results. From this result, if the width (diameter of the columnar portion) and the height are each 50 mm or less, stable firing can be performed, the shape collapse rate is small, and the loss due to defective products (loss rate) is small. It can be seen that it is practically negligible. Even after thawing, the shape at the time of firing was kept well. The good shape after thawing is also due to the synergistic effect between the freezing resistance of dextrin and the specific shape of omelet.

On the other hand, those having a width and a height of 60 mm each have a large number of shape collapses at the time of firing, making stable firing difficult, resulting in a large loss of defective products (loss rate) and a large shape loss at the time of thawing. Was. Therefore, if the width and height are not more than 50 mm, industrial production on the production line is sufficiently possible, whereas if the width and height are 60 mm, it is judged that they are not suitable for mass production.

[0045]

[Table 1]

Next, the amount of the egg juice to be injected into the concave portion and the ratio of the medium rice are adjusted so that the thickness of the foreskin (egg) is different (0.3 mm, 0.5 mm, 4 mm, 8 mm). , 10m
m of 5) were produced and compared. In addition, the total height and diameter of the foreskin food produced in the following experiment were 4
0 mm.

As a result, the thickness of the egg skin was 0.5 mm, 4 m
In the case of m and 8 mm, the state after baking, the state after thawing, and the taste and texture were good, whereas the egg skin was 0.3 mm.
In the case of mm, the skin was weak and damaged, and during the baking, medium rice protruded. Further, although the condition after the thawing was kept well, the softness was lacking and the color of the sauce was exposed on the surface. On the other hand, those with an egg skin of 10 mm were in a good state after baking, but lost their shape after thawing, lacked the presence of medium rice, and became pale.

[0048] In addition, those containing different proportions of dextrin in the egg juice (3%, 5%, 15%, 30%, 35%
Omurice was produced in the same manner as described above, and thawed after freezing to compare the taste and texture. As a result, when the blending ratio of dextrin was 5, 15, and 30%, good taste and texture were obtained as omelet, whereas when dextrin was 3%, lack of softness was observed.
At 5%, the sweetness became slightly stronger.

Furthermore, the dextrins in the medium rice were different in mixing ratio (3%, 5%, 15%, 30%, 3%).
Omurice was produced in the same manner as described above using 5% of 5%), thawed after freezing, and taste and texture were compared. As a result, as in the case of egg juice, the mixing ratio of dextrin is
At 5%, 15%, and 30%, good taste and texture were obtained as omelet, whereas 3% dextrin lacked a soft feeling, and 35% exhibited slightly sweetness.

Omurice was produced in the same manner as described above using a mixture of salad oils in the egg juice (4 types of 3%, 5%, 12%, and 15%), and thawed after freezing. The texture was compared. As a result, when the blending ratio of the salad oil was 5% and 12%, the taste and texture were good, whereas when the salad oil was 3%, the softness was lacking.
At 15%, the greasyness was stronger.

Next, the mixing ratio of whole egg and yolk in the egg juice was changed, and the mixing ratio of egg white and yolk to the whole egg juice was
Each egg juice as shown in Table 2 was used. Omurice was produced in the same manner as described above, and the defective product loss (firing loss) due to the lifting phenomenon at the time of firing was measured. The whole egg is egg white 2:
The egg white ratio was calculated from the weight ratio of egg yolk 1.

The results are as shown in Table 2. When the mixing ratio of egg white to the whole egg juice was 10, 20, or 30%, there was substantially no defective product due to lifting during baking, and the taste, texture, and appearance were good. On the other hand, when the percentage of egg white is 5%, there is no defective product due to the phenomenon of lifting, but there is a part lacking in texture and appearance. When the egg white is 34.5%, the lifting during firing is remarkable, and the loss of defective product increases. I have.

[0053]

[Table 2]

Further, as the medium rice, different addition ratios (mixing ratios) of the ketchup sauce were used as shown in Table 3, and omelet was produced in the same manner as described above, and the rice was frozen and subjected to a 6-month storage test. The color tone was observed and the taste after thawing was compared. Table 3 shows the results. From this result, when the mixing ratio of the sauce is 30, 50, 70%,
After six months, the color tone was good and the taste was good.
When the sauce mixture ratio was 20%, a slight change was observed in the color tone and the taste after 6 months, but it was practically sufficient. On the other hand, when the mixture ratio of the sauce was 10%, the discoloration appeared after 3 months, and the taste considerably changed after 6 months. In the case of 80%, the color tone was good, but the ketchup taste was strong and the texture of the ingredients was poor.

[0055]

[Table 3]

[0056]

As described above, the foreskin-type food of the present invention can obtain a good texture and taste both in a baked state and in a state in which a frozen product is thawed and cooked. It does not fade, and the texture and taste after thawing are good. In addition, since the product is a bite-sized product, it can be thawed and cooked in an appropriate amount in a timely manner, so that not only adults but also infants, elderly people, and sick people can enjoy meals. Furthermore, since it is relatively small in bite size, not only can it be thawed and cooked easily and uniformly in a microwave oven, but also various defrosting methods such as steam-thaw, oven-thaw, or hot-water-thaw can be employed.

Further, according to the method of the present invention, a foreskin food,
In particular, it is possible to prevent the egg foreskin-type food from being lifted in the baking step, to reduce loss of defective products, and to improve productivity. As a heat-coagulated food, besides egg juice, for example,
By using a mix of okonomiyaki, takoyaki, and hot cakes, and by using foods that match the foreskin even for the middle type, it is possible to manufacture foreskin-type foods with new tastes and textures that have never been seen before, and their frozen foods. Becomes

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing one embodiment of a foreskin food of the present invention.

FIG. 2 is a partially sectional perspective view of the same.

FIG. 3 is a cross-sectional view showing one stage of a manufacturing process of a foreskin food.

FIG. 4 is an explanatory diagram showing temperature measurement points of a foreskin-type frozen omurice that is an example product.

FIG. 5 is an explanatory diagram showing temperature measurement points of a conventional frozen omurice which is a comparative example product.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 10 ... Foreskin type food, 11 ... Medium seed, 12 ... Foreskin, 13 ... Cylindrical part, 14 ... Hemispherical part, 21 ... Recessed part, 22 ... Pot body, 2
3 ... Presser, 24 ... Heat coagulated food

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akira Tamai 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Inside Nippon Sanso Corporation (72) Inventor Kazuo Takemura 1-16- Nishi-Shimbashi, Minato-ku, Tokyo 7 Nippon Oxygen Co., Ltd. (72) Katsumi Matsuzaki Inventor 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo F-term within Nippon Oxygen Co., Ltd. (Reference) 4B023 LC05 LE11 LK05 LK06 LK15 LP07 LP15 LP20 4B036 LC05 LE04 LF03 LF15 LH09 LH13 LH41 LP02 LP14 LP17 4B048 PE12 PL02 PL06 PP01 PS13

Claims (11)

[Claims] 1. A foreskin-type food in which a seed is wrapped in a foreskin, having a bell-shaped outer shape comprising a columnar portion and a hemispherical portion connected to one end of the columnar portion, and having an overall height and a columnar shape. The diameter of each part is 20 to 50 mm, the ratio of the diameter to the total height is 0.8 to 1.5, the weight is 15 to 50 g, and the thickness of the foreskin is formed in the range of 0.5 to 8 mm. Foreskin type food. 2. A method for producing a foreskin-type food product, comprising wrapping a medium seed containing dextrin with a foreskin formed from a heat-coagulated food containing dextrin. 3. The method according to claim 2, wherein the heat-coagulated food has a dextrin content of 5 to 30% by weight. 4. The heat-coagulated food has a compounding ratio of 5-1.
3. The method for producing a foreskin-type food according to claim 2, wherein 2% by weight of fat is added. 5. The method for producing a foreskin-type food according to claim 2, wherein the heat-coagulated food is egg juice. 6. The egg juice has a compounding ratio of egg white of 10-3.
The method for producing a foreskin-type food according to claim 5, wherein the amount is 0% by weight. 7. The method for producing a foreskin-type food according to claim 2, wherein the sponge has a dextrin content of 5 to 30% by weight. 8. The method for producing foreskin-type food according to claim 2, wherein the medium seed comprises at least one of cooked rice and sauce. 9. The method for producing a foreskin-type food according to claim 2, wherein the middle variety is a blended product of cooked rice and sauce, and the blending ratio of the sauce is 20 to 70% by weight. 10. A heat-coagulated food containing dextrin is injected into a recess of a baking device, and before the heat-coagulated food is completely coagulated, a medium seed containing dextrin is wrapped in the heat-coagulated food. After casting, the sponge is pressed by a pusher inserted into the recess and molded, and then the heated coagulated food is additionally injected onto the molded sponge, and then the entire baking device is heated, and the heat coagulation is performed. A method for producing a foreskin-type food, comprising coagulating the food to form a foreskin enclosing the seed. 11. A method for producing a foreskin frozen food, comprising freezing the foreskin food produced by the method according to claim 2. Description: