JP2007167038A - Inner material for jam-like material-wrapped food, and jam-like material-wrapped food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a jam-like material-wrapped food obtained by wrapping an ingredient material containing a juicy fluid, and to provide a method for continuously producing the jam-like material-wrapped food obtained by wrapping an inner material containing the fluid with a low viscosity. <P>SOLUTION: The jam-like material-wrapped food including the juicy ingredient material as the inner material can be efficiently obtained by wrapping the fluid having the low viscosity with dried bean curds, dipping the wrapped product in a batter solution, and deep-frying the product to prevent the inner material from leaking out at the production of the jam-like material-wrapped food. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an inner material for packaged food for producing a packaged food having a fluid food material as an inner material and having a juicy texture, and a method for producing the same.

  In recent years, consumption of bun foods such as Chinese buns is increasing. This is because you can enjoy two different tastes and textures. However, when a fluid food material such as a sauce, soup, or sauce with low viscosity is wrapped together with a solid ingredient or the like, there is a problem that the fluid food material leaks during the manufacturing process. For this reason, the production of such packaged foods must be carried out carefully and by an advanced method so that the fluid food material does not leak out by hand, and is not suitable for mechanical mass production.

  In order to solve the above problems, the present applicant tried to wrap the fluid in advance with various edible films such as yuba and spring rolls, and to use this as an inner material of the packaged food. Among these, when yuba was used, the texture was good with no sense of incongruity. However, simply wrapping the fluid with yuba has caused a problem that the fluid leaks from the gap between the wrapped yuba. Therefore, when trying to make the inner material a fluid wrapped in yuba more than double, or wrapped in yuba and spring roll skin more than double, the leakage of fluid was suppressed to some extent, Since the film layer became too thick, the texture of the resulting wrapping food was hard and uncomfortable.

  In the case of the patent applicant 1, when manufacturing an encapsulated food such as yuba spring rolls that is subjected to frying heating, the applicant suddenly increases the pressure due to water vapor generated suddenly from the inner material during frying. In order to solve the problem of tearing and leaking of the inner material, a technique for attaching small ventilation holes to the yuba as the outer skin is disclosed. However, since Patent Document 1 relates to a packaged food produced by hot-springing with a yuba like a yuba spring roll as a shell, as a component of the inner material of the packaged food as in the present invention. Not for use. And even if this technique is applied as it is, the fluid will leak out from the vent hole opened in the yuba.

(References)
Japanese Patent No. 3430988

  An object of the present invention is to provide an inner material suitable for continuously mechanically producing a packaged food containing a juicy fluid.

  As a result of intensive studies in view of the above problems, the present inventors have made a fluid as an inner layer part and a edible film to form an outer layer part when producing a packaged food containing the fluid as an inner material. In addition, by selecting yuba as an edible film, and by attaching a batter solution and lightly frying it, the inner material of the packaged food is used. It has been found that the fluid in the inner layer can be prevented from leaking out from the yuba as the outer layer. And it found out that a succulent food with excellent texture could be continuously produced.

That is, the present invention
1. An inner layer for packaged foods, characterized in that it is composed of an inner layer part containing a fluid and an outer layer part made of yuba that has been fried and heated;
2. 1. Steamed and heated Inner packaging material for wrapping food,
3. The frozen 1. Inner packaging material for wrapping food,
4). 1 above. Baked food using the listed inner materials,
5. Wrapping the inner layer part containing the fluid with yuba, attaching the batter solution, then fry heating to form the outer layer part,
6). 4. The steaming heating is further performed after the frying. A method for producing the inner packaging material for packaging,
7). 4. The yuba used has a degree of plasticity that does not allow the fluid contained in the inner layer portion to leak out, and has a strength that does not break during operation. A method for producing the inner packaging material for packaging,
8). The batter solution is used in an amount of 10 to 35% by weight with respect to the inner layer portion containing the fluid material wrapped with yuba. A method for producing the inner packaging material for packaging,
9. The fly heating is performed to such an extent that the product temperature of the inner layer does not exceed 100 ° C. A method for producing the inner packaging material for packaging,
10. 1 above. A method for producing a packaged food, which comprises encapsulating the packaged food inner material in an outer material.

  According to the present invention, it becomes possible to efficiently mass-produce a packaged food containing a succulent fluid as an inner material without causing the fluid to leak during manufacture and without causing a sense of incongruity in the texture. .

<Ingredient for Baked Food>
The inner material for packaged food of the present invention is characterized in that it is composed of an inner layer portion containing a fluid and an outer layer portion made of yuba that has been coated and fried. Hereinafter, the inner material will be described together with the manufacturing method.

(Inner layer)
The inner layer portion of the inner packaging material for packaged food of the present invention contains a fluid.
The fluid in the present invention refers to an indeterminate state such as liquid or paste at the temperature at the time of eating the enamel food, that is, a fluid food material, meaning that it does not include a solid at the time of eating. It is. Therefore, it may be solid at the time of distribution other than at the time of eating or at the time of manufacture. Although the temperature of the enamel food at the time of eating differs depending on the type of enamel food and the taste of the person who eats, it cannot be specified, but is usually 0 to 100 ° C, preferably 20 to 90 ° C, more preferably Is 30-80 ° C.
The preferred viscosity of the fluid varies depending on the temperature and is not particularly limited. However, if the viscosity at the temperature during eating is too high, the juicy texture of the inner material tends to be impaired. For this reason, the temperature during eating is typically preferably 20000 cp or less, more preferably 15000 cp or less, still more preferably 10,000 cp or less, and most preferably 6000 cp or less at 50 ° C.
On the other hand, if the viscosity of the fluid is too low at the temperature when the inner layer portion is wrapped with yuba, the operation becomes difficult. For this reason, it is appropriate that the fluid is in a fluid or higher viscosity that can wrap the inner layer portion with yuba at the working temperature, or in a solid or gel state, and those skilled in the art are suitable for the operation. The physical properties such as the temperature and the viscosity of the ingredients may be set as appropriate. Although not limited in general, the temperature at the time of wrapping the inner layer portion with yuba is typically preferably 100 cp or more, more preferably 1000 cp or more, more preferably 2000 cp or more, and most preferably 3000 cp or more at 20 ° C. It is.
The type and blending amount of the fluid are not particularly limited as long as it is in a fluid state, and can be appropriately set by those skilled in the art. Examples of fluids include Japanese-style ans, Chinese ans, white sauces, domigrass sauces, fruit sauces and the like. Raw materials such as potato starch, corn starch, and sweet potato starch and their modified starches, gellan gum, pectin, guar gum, xanthan gum, locust bean gum, tamarind seed gum, etc. And water-soluble polysaccharides such as gum arabic. In a fluid, it is free to mix | blend suitably the soluble sweetener, sour agent, seasoning, etc. in a fluid.
In addition to the fluid, the inner layer part may contain solid ingredients to the extent that the fluidity and juiciness of the entire inner layer part is not lost, and its content cannot be determined unconditionally, Typically, it is preferably 80% by weight or less, more preferably 60% by weight or less in the inner layer portion. The solid ingredients are not particularly limited, and for example, chicken, seafood, vegetables, mushrooms, fruits, potatoes, beans, cereals and the like can be used.

(Outer layer)
The outer layer part of the inner packaging material for wrapping food according to the present invention is characterized in that it is made of yuba that has been coated and fried.
As the yuba used in the present invention, a commonly used yuba can be used, and the yuba may be prepared by heating soy milk by itself, or a commercially available yuba may be used.
In particular, it is preferable to use a yuba that has a degree of plasticity that does not allow the fluid contained in the inner layer portion to leak out and that has a strength that does not cause the yuba to break during operation.
Specifically, a so-called dry yuba having a water content of more than 10% by weight and less than 60% by weight is preferable to a so-called dry yuba having a water content of 10% by weight or less and a so-called fresh yuba having a water content of 60% by weight or more. 55% by weight of semi-dry yuba is more preferred, 20 to 45% by weight of semi-dry yuba is further preferred, and 25 to 40% by weight of semi-dry yuba is most preferred. If the moisture is too low, the plasticity of the yuba is lost, and it becomes difficult to wrap without leaking the inner layer portion. On the other hand, even if the moisture is too high, the yuba is too soft and will break during wrapping. In addition, even if it is a case where a dry yuba with a low water | moisture content is used, what is necessary is just to use, after being immersed in water and adjusting to the said water | moisture content range.

  In order to configure the coated and fly-heated yuba as the outer layer portion, the batter solution may be attached to the inner layer portion wrapped with yuba and then heated.

The dressing can be performed by immersing the yuba or the inner layer part wrapped in yuba in a batter solution or spraying the batter solution. The amount of the batter solution may be an amount that can impart shape retention to the inner material, and is preferably 10 to 35% by weight with respect to the inner layer part containing the fluid wrapped with yuba, and is preferably 15 to 25% by weight. % Is more preferable. If the amount of batter is too small, the layer of clothing will be too thin and the shape retention will be weak and the inner layer may leak from the outer layer. Conversely, if the amount is too large, the layer of clothing will be too thick and eaten. There is a tendency for the feeling of incongruity to occur. In addition, batter can be uniformly attached by hitting dust before batter liquid.

  The conditions for the fly heating may be set as appropriate so long as the batter attached to the surface of at least the outer layer portion is solidified by heating and solidification. With regard to the heating time, it should be noted that the volume of the inner layer portion expands due to the rise in the temperature of the fluid that is the inner layer portion, and the fly heating is not performed for such a long time that the yuba that is the outer layer portion bursts. That is, it is preferable to carry out the fly heating relatively lightly so that the temperature of the inner layer portion of the inner material does not exceed 100 ° C. More specifically, the heating temperature is usually preferably 160 to 180 ° C, more preferably 165 to 175 ° C. The time for the fly heating depends on the heating temperature, but it is preferably about 20 seconds to 3 minutes, more preferably about 30 seconds to 1 minute 30 seconds, when the batter on the surface solidifies by heat solidification.

  In the inner material for packaged food of the present invention, the inner layer portion needs to be sealed by the outer layer portion. If it is not sealed, the fluid in the inner layer part easily leaks out from the inner material when the packaged food is produced. Furthermore, the inner layer portion of the inner material is hermetically sealed by the outer layer portion, and the outer layer portion of the inner material needs to have a structure that is strong enough not to be ruptured during heating when manufacturing a packaged food. As described above, the inner material of the present invention uses yuba as the outer layer portion of the inner material, and is further coated on the yuba and subjected to fly heating to form an outer layer portion with increased strength. .

(Steamed heating)
Although the obtained inner material for packaged food can be prevented from leaking out the fluid inner layer portion from the inner material even when wrapped in the outer material as it is, it is preferable to perform steaming and heating. Thus, flexibility and smoothness can be imparted to the outer layer portion of the inner material that has been heated and cured by heating. Without steaming and heating, the outer layer of the inner material is hardened, so the corners are standing in some places, and when the inner material is mechanically wrapped with the outer material to produce a packaged food, it breaks through the outer material. Thus, it is possible to prevent the outer layer portion of the inner material from protruding and lowering the production efficiency. Further, the inner layer portion of the inner material can be sufficiently sterilized by steaming.

  The inner packaging material for baker food obtained as described above is provided in a refrigerated or frozen state. More preferably, it is frozen to withstand long-term storage. Of course, the inner layer portion of the inner material frozen by freezing may be solid and need not be fluid. The manufacturer of the packaged food can manufacture the packaged food material itself or purchase and use it as a product.

<Fresh food>
Next, the packaged food of the present invention is characterized in that the packaged food inner material described above is used. The packaged food is a food obtained by wrapping an inner material with the outer material or winding the inner material into the outer material. In particular, heat-wrapped foods obtained through heating processes such as steaming, baking, and frying are preferred because the fluid in the inner material ruptures and leaks due to heating. For example, steamed buns found in Chinese buns and Japanese confectionery, breads with ingredients, pie with ingredients, garments, fried products with bread crumbs, etc. are preferred.

  Examples of the present invention will be described below to describe the present invention in more detail. However, the technical idea of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

[Example 1]
The raw materials shown in the composition of Table 1 below were mixed using a steam kettle equipped with a stirrer to obtain an inner layer portion composed of a fluid and solid ingredients. When a fluid was collected from the inner layer portion and measured with a C-type viscometer, it was 5200 cp at 50 ° C. and 8000 cp at 20 ° C. When the obtained inner layer portion was 50 ° C., it was wrapped in a semi-dry yuba (manufactured by Fuji Oil Co., Ltd.) having a moisture content of 30% and completely sealed so that the fluid did not leak. This yuba had moderate plasticity and tensile strength, and the work of wrapping the inner layer portion was easy.
Next, after dusting this, dipping in a batter liquid and wrapping the inner layer part containing the fluid with yuba, 22% of the batter solution was adhered, and then heated at 170 ° C. for 30 seconds. went. Next, it was placed in a tray and steamed and heated at 90 ° C. for 10 minutes, and then cooled and frozen. In this way, an inner material for packaged food was obtained which was composed of an inner layer part containing a fluid and an outer layer part made of yuba that had been coated and fried. The fluid contained in the inner layer portion of the obtained inner material was completely sealed without leaking from the outer layer portion.
Next, after thawing the above-mentioned frozen inner material, it was wrapped in Chinese bun dough and steamed and heated to produce a baked food (Chinese bun) (see FIG. 1).

(Table 1) Basic dough recipe ────────────────────
Raw material content (parts by weight)
───────────────────
(Solid ingredients)
Chicken 50
Bamboo shoot 5.0
Carrot 4.0
Chinese cabbage 4.0
Kikurage 2.0
Japanese bean 4.0
Onion 4.0
Lotus root 5.0
(Fluid)
Salt 0.7
Soy sauce 5.4
Sugar 2.7
Liquor 4.3
Meat extract 1.4
Water 51.8
Starch 3.6
Sesame oil 1.8
───────────────────
Total 149.7
───────────────────

[Comparative Example 1-8]
As shown in Table 2, when yuba which is the outer layer part of the inner material of Example 1 is battered and does not fly (Comparative Example 1), instead of battering and frying, the yuba which is the outer layer part is further variously changed. When wrapped with an edible sheet material (Comparative Examples 2 and 6 to 8), when other edible packaging material is used as the outer layer instead of yuba (Comparative Examples 3 to 5), the same as in Example 1 By this method, an inner packaging material for wrapping food and a wrapping food using the same were manufactured.

Table 2 shows the results of quality evaluation of the packaged foods obtained in Example 1 and Comparative Examples 1-8.
The evaluation of the presence or absence of fluid leakage is
◎: None at all, ○: Almost none, △: Slightly present, ×: Very large,
◎: Very good, ○: Good, △: Somewhat uncomfortable, x: Very uncomfortable, workability evaluation
A: Very good, O: Good, Δ: Slightly complicated, X: Very complicated.

(Table 2) Evaluation results ───────────────────────────────────────
Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4
───────────────────────────────────────
Outer layer first layer Yuba Yuba Yuba dumpling skin Spring roll outer layer Second layer Batter None Yuba Batter Batter Fluid leakage ◎ × ◎ ◎ ◎
Texture ◎ ◎ × × ×
Workability ◎ ◎ △ △ ×
General comments ◎ × × × ×
───────────────────────────────────────
Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8
───────────────────────────────────────
Outer layer 1st rice paper Yuba Yuba Yuba Outer layer 2nd batter Gyoza skin Spring roll skin Rice paper Liquid leakage ◎ ◎ ◎ ◎
Texture × △ △ △
Workability × △ △ ×
General comment × × × ×
───────────────────────────────────────

As in Example 1, when the outer layer part shown in Table 1 was wrapped with yuba, dusted, battered, and fried at 170 ° C. for 30 seconds to form the outer layer part, the outer layer part after molding was formed from the inner layer part. There was no leakage of the fluid contained in the sample, and the texture and workability were very good.
On the other hand, in Comparative Example 1 which was only wrapped in yuba, the yuba was damaged when it was molded with the skin of Chinese bun and steamed and heated, and fluid leakage occurred from there.
Moreover, in Comparative Example 2 that was double-wrapped with yuba, no leakage of fluid occurred, but the texture remained uncomfortable.
In Comparative Examples 3 to 5 where an edible sheet material such as gyoza skin, spring roll skin, and rice paper was used instead of yuba, no leakage of fluid occurred, but the inner layer was the outer layer sheet material of the inner material. As a result, the fluid contained in the water was absorbed, the succulent feeling of the inner layer portion was impaired, and the outer layer portion of the inner material became dull. In addition, the dumpling skin was thicker and harder to wrap than yuba, and the spring roll and rice paper had less moisture, the creased portion was easily broken, and the workability was not good.
In Comparative Examples 6 to 8 in which the outer layer portion of the inner material was wrapped with yuba in the first layer and another edible sheet material was used in the second layer, the leakage of fluid did not occur, but compared with Example 1. The texture was somewhat uncomfortable, and the workability was complicated in that it was necessary to wrap twice, and the quality was poor overall.

[Example 2]
As shown in Table 3, the water content of the yuba used for the outer layer portion of the inner material for wrapping food is changed to 10-60%, and the batter amount with respect to the total weight of the inner material is changed to 5-40%. In the same manner as in No. 1, an inner material and a packaged food using the same were produced. And the influence on the quality of the inner material obtained was examined.

(Table 3)
───────────────────────────────────────
Test 1 Test 2 Test 3 Test 4 Test 5
───────────────────────────────────────
Yuba moisture 30% 10% 60% 30% 30%
Batter amount 22% 22% 22% 5.5% 43%
Fluid leakage ◎ △ △ △ ◎
Texture ◎ △ ◎ ◎ △
Workability ◎ △ △ ◎ ◎
───────────────────────────────────────

As shown in Test 1, when a semi-dry yuba with a moisture content of 30% was used and the batter weight was set to 20%, there was no leakage of fluids and very good results in both texture and workability. became.
As shown in Test 2, in the case of dry yuba having a moisture content of 10%, it was difficult for the yuba to be tightly wrapped, and fluid leakage was likely to occur from the cracked portion of the yuba. The texture was also hard and uncomfortable.
As shown in Test 3, in the case of fresh yuba with 60% moisture, the yuba was often broken during the operation of wrapping the inner layer, and fluid leakage was likely to occur. Workability was also not good.
As shown in Test 4, when the amount of batter was reduced, the batter layer attached to the yuba was thin, so that the shape retention was weak and the fluid was liable to leak.
As shown in Test 5, when the amount of batter was increased, the batter attached to the yuba was thick, so that leakage of the fluid could be prevented, but the texture tended to remain somewhat uncomfortable.

[Example 3]
After the inner layer containing the fluid is wrapped with yuba, fry heating is performed, and then the inner material for the fried food and the fried food using the same are manufactured in the same manner as in Example 1 except that the steaming is not performed. The effects of steaming and heating on the quality of the inner materials were investigated. The evaluation results are shown in Table 4.

(Table 4) Evaluation results ───────────────────────────
Example 1 Example 3
────────────────────────────
Batter flies Yes Yes Steaming Yes No Fluid leakage ◎ ◎
Center temperature 75 ℃ or more 40 ℃
State of outer layer Flexible and hardened
Smooth There are protrusions on the surface ───────────────────────────

Even in Example 3 where steaming and heating were not performed, no leakage of fluid occurred, and the effect of preventing leakage of the fluid contained in the inner layer portion from the outer layer portion of the inner material was confirmed.
However, in Example 3, the center temperature rose only to 40 ° C., probably because it was heating only by fly heating at 170 ° C. for 30 seconds. On the other hand, in Example 1, by using steaming together, the core temperature became 75 ° C. or higher, and the effect of sterilizing the inner material was obtained.
Moreover, also about the state of the outer-layer part of an inner material, Example 1 was steamed and the outer-layer part of the inner material was steamed, and it became a soft and smooth state. This is more advantageous than Example 3 in that when the inner material is mechanically wrapped with an outer material such as Chinese bun skin, it is easy to wrap without breaking through the outer material and is more excellent in mechanical suitability.

[Examples 4 and 5]
The blending amount of the starch of the fluid in Example 1 was adjusted to obtain a fluid having a viscosity (50 ° C., C-type viscometer) shown in Table 5. Except for preparing the inner layer part using these as a fluid, an inner material for packaged food and a packaged food using the same are produced in the same manner as in Example 1, and the viscosity of the fluid is the quality of the inner material and packaged food. The effects on the The evaluation results are shown in Table 5.

(Table 5) Evaluation results ─────────────────────────────────
Example 1 Example 4 Example 5
─────────────────────────────────
Fluid viscosity 5200cp 4200cp 6200cp
Texture ◎ ◎ △
Workability ◎ △ ◎
─────────────────────────────────

  When the viscosity of the fluid was lowered and the fluidity was increased as in Example 4, it was difficult to perform the work of wrapping the inner layer portion with hot water, and the workability tended to be lowered. Moreover, when the fluidity was increased and the fluidity was lowered as in Example 5, the resulting packaged food lacked a juicy feeling, and the texture tended to deteriorate.

[Example 6]
The bread and pie were produced by wrapping the inner packaging material for baker food obtained in Example 1 with bread dough and pie dough instead of Chinese bun dough. The pie and bread obtained have a very juicy texture because the yuba, which is the outer layer of the wrapped inner material, breaks when eaten, and the fluid contained in the inner layer begins to flow into the mouth. It was.

It is a figure which shows an example (Chinese bun) of the wrapping food inner material, and the wrapping food using the same.

Explanation of symbols

1 Inner layer of inner packaging material for potato foods 2 Outer layer portion of inner packaging for food products (yuba portion)
3 Outer layer part (clothing part)
4 Outer packaging materials for 1-3 packaged foods 1-4 Inner packaging materials for packaged foods 1-4

Claims (10)

An inner material for packaged food comprising an inner layer portion containing a fluid and an outer layer portion made of yuba that has been coated and fried. The inner material for bun food according to claim 1, which is steamed and heated. The inner packaging for foodstuffs according to claim 1, which is frozen. A packaged food using the inner material according to claim 1. A method for producing an inner material for packaged food, wherein an inner layer portion containing a fluid is wrapped with yuba, a batter solution is adhered thereto, and then the outer layer portion is formed by fly heating. 6. The method for producing an inner material for packaged food according to claim 5, further comprising steaming and heating after frying. 6. The packaging according to claim 5, wherein the yuba used has a plasticity that does not allow the fluid contained in the inner layer portion to leak out, and has a strength that does not break during operation. A manufacturing method for food interior materials. The method for producing an inner material for packaged food according to claim 5, wherein the batter solution is used in an amount of 10 to 35% by weight with respect to the inner layer portion containing the fluid wrapped with yuba. 6. The method for producing an inner material for packaged food according to claim 5, wherein the frying is performed so that the product temperature of the inner layer portion does not exceed 100 ° C. A method for producing a packaged food, comprising: encapsulating the inner material for packaged food according to claim 1 in an outer material.