JP2004154085A - Edible container and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an edible food having excellent palate feeling and excellent shape retention. <P>SOLUTION: This edible container is obtained by forming solid potatoes subjected to moist heat process into a container shape and subjecting the product to heat process. The method for producing the edible container is also provided. <P>COPYRIGHT: (C)2004,JPO

Description

【００１５】
【表２】

【００１６】
【発明の効果】
本発明の可食性容器は、物性的にしっかりしていて脆くなく、電子レンジ加熱しても引きがなくサクッとした食感を有し、かつ水分の多い食品を充填しても型崩れがない等の種々の利点を有する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an edible container used for packing ingredients, sauces and the like.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, as an edible container, a middle skin, a soft ice cream corn cup and the like are known.
However, since these edible containers are vulnerable to moisture, there is a drawback that when a food with a high moisture content is added, the edible container is broken by absorbing moisture.
Therefore, plastic, paper, aluminum foil and the like containers have been used exclusively as containers for containing foods with a high moisture content. However, these packaging materials must be disposed of after use, which is not preferable from the viewpoint of suppressing the generation of industrial waste in recent years.
[0003]
On the other hand, the present inventors have tried to prepare an edible container using mashed potatoes. However, edible containers prepared from mashed potatoes have the disadvantage that they are brittle in physical properties and are easily broken. In addition, when the edible container was heated in a microwave oven, only a container having a rough or pully texture was obtained.
[0004]
[Problems to be solved by the invention]
Therefore, the present inventors have found that even if the edible container is physically solid, it is not brittle and is heated in a microwave oven, it has a crispy texture without pulling, and even if it is filled with a food rich in moisture. As a result of conducting various studies in order to obtain an edible container without shape loss, the present invention has been completed.
[0005]
[Means for Solving the Problems]
That is, the present invention relates to an edible container obtained by molding a potato in the form of a solid which has been subjected to a wet heat treatment and then subjecting the potato to a heat treatment and a method for producing the same.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
In the edible container of the present invention, solid potatoes that have been subjected to wet heat treatment are first filled in a container-shaped mold and molded by means such as pressurization.
The potatoes in the form of edible containers that have been wet-heat treated are solid potatoes that have been cut into raw potatoes of appropriate size and shape and then subjected to wet heat treatment, or the wet-heat-treated potatoes have the appropriate size and shape. It can be obtained by cutting or crushing potatoes that have been subjected to wet heat treatment so that solids remain. The size of the solid potato is preferably about 3 to 20 mm.
In addition to the moist heat-treated solid potatoes, mashed potatoes, wheat flour, starch, bread crumbs, eggs, salt and pepper, other seasonings, chopped onions, vegetables such as carrots can be appropriately mixed as required. In this case, the moist heat treated solid potato preferably contains 50% by weight or more. When the content is less than 50% by weight, the edible container deteriorates in freezing resistance, range resistance, moldability, texture and the like.
As the moist heat treatment means, methods such as boiling or steaming can be adopted.
[0007]
The wall thickness of the container wall of the molded container is preferably 5 to 10 mm. If the thickness is less than 5 mm, the material is not solid physically, and it is brittle, causing a large loss at the molding stage. On the other hand, if the thickness exceeds 10 mm, the material is heated in a microwave oven after chilled or frozen and stored. The texture becomes rough and crisp.
[0008]
The molded container is fried after battering the surface. As a method of attaching the batter to the surface of the container, a method of dipping a container molded in the batter, a method of spraying the batter and attaching it to the surface of the molded container can be used.
[0009]
Further, in the method of the present invention, it is preferable that the molded container is dried by heating in an oven or the like before battering. The heating temperature for drying is preferably in the range of 140 to 180C, particularly preferably in the range of 145 to 170C. In order to make the texture of the product crisper, it is effective to expose the product to steam during drying and then dry it again.
[0010]
The battered container can then be fried and cooled to obtain an edible container.
[0011]
【Example】
Next, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to the following Examples.
[0012]
Examples 1 to 9, Comparative Example 1
Dough was prepared by mixing stripped steamed potatoes and mashed potatoes in the mixing ratio shown in Table 1. 99.5 parts by weight of this dough and 0.5 part by weight of salt were kneaded to prepare a molded dough, which was molded into a cup-shaped container. The molded cup-shaped container was heated in an oven at 180 ° C. for 5 minutes.
The molded container was immersed in a batter consisting of 98.5 parts by weight of a flour, 1.5 parts by weight of an expanding agent and 170 parts by weight of water, and then fried at 150 ° C. for 1 minute to prepare an edible container.
After the obtained edible container was frozen, the container was heated in a microwave oven, and the physical properties and texture were evaluated according to the evaluation criteria shown in Table 2.
Table 1 shows the evaluation results.
[0013]
Example 10
Dough was prepared by mixing stripped steamed potatoes and mashed potatoes in the mixing ratio shown in Table 1. 99.5 parts by weight of this dough and 0.5 part by weight of salt were kneaded to prepare a molded dough, which was molded into a cup-shaped container. The molded container was dried at 160 ° C. for 2.5 minutes, once exposed to saturated steam for 2 minutes, and further dried at 150 ° C. for 10 minutes.
The molded container was immersed in a batter consisting of 98.5 parts by weight of flour, 1.5 parts by weight of an expanding agent and 170 parts by weight of water, and then fried at 150 ° C. for 1 minute to prepare an edible container.
After the obtained edible container was frozen, the container was heated in a microwave oven, and the physical properties and texture were evaluated according to the evaluation criteria shown in Table 2. Table 1 shows the evaluation results.
[0014]
[Table 1]

[0015]
[Table 2]

[0016]
【The invention's effect】
The edible container of the present invention has solid physical properties and is not brittle, has a crispy texture without pulling even when heated in a microwave oven, and does not lose its shape even when filled with a food with a lot of moisture. And so on.

Claims (2)

An edible container formed by molding a heat-moistened solid potato into a container and subjecting the potato to heat treatment. A method for producing an edible container, comprising: forming a potato in the form of a container that has been subjected to wet heat treatment into a container, battering the surface, and performing a frying treatment.