JP2007267621A - Bun having potato-containing coating, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bun having potato-containing coating maintaining moderate moist even after heating treatment after formed, and not spoiling flavor and elastic palate feeling: and to provide a method for producing the bun. <P>SOLUTION: The bun 1 comprises ingredients 11 and coating 12 wrapping the ingredients 11. The coating 12 contains potato mushed after heated, oil and fat such as butter, milk and fresh cream as main materials, and is obtained by adding gelatin and/or agar to the main materials. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a wharf wrapped with a skin containing potatoes and a method for producing the same.

Patent Document 1 describes a frozen frozen food that is formed by crushing steamed or boiled potatoes or sweet potatoes to form a skin and putting ingredients in the center. Patent Document 2 describes a wharf that heats mashed potatoes with a garment on the surface. Furthermore, Patent Document 3 describes a bun that has been boiled and boiled with potato boiled potatoes and paste-like.
Japanese Patent Laid-Open No. 3-151846 JP 59-74955 A Registered Utility Model No. 3073851

In Patent Documents 1 and 2, the potatoes are cooked or boiled and then crushed to form a “skin” of the bun. The surface is coated and heated. There is a problem that becomes hard and the texture becomes worse.
Moreover, in patent document 3, since a garment is not attached to a skin, shape retention property is weak and the water evaporation from a skin surface is also intense. Furthermore, in Patent Document 3, when butter or the like is wrapped as a “tool” inside the bun skin, when it is heated as a bun after being molded, the butter oil and fat melts into the skin and eats. However, the skin is too soft to hold by hand, and the volume of butter that has melted into the skin is lost, creating a cavity in the pier.

  In addition, with conventional technology, simply mixing butter and miso repels and separates the butter's animal fat and miso's vegetable fat and oil, making it impossible to treat it as an integral tool. .

  The present invention has been made in order to solve the above-described problems, and is a wharf containing potatoes as a main raw material of the skin, and a method for producing the same. An object of the present invention is to provide a wharf that does not impair the flavor and the elastic texture by maintaining a moderate humidity, and a method for producing the same.

  Another object of the present invention is to provide a bun that is a mixture of butter and miso and is wrapped inside the bun as an integral tool, and a method for manufacturing the bun.

In order to achieve the above object, the present invention provides the following configurations.
(1) A bun containing potatoes in the skin according to claim 1 is a bun comprising a tool containing oils and fats and a skin that wraps the tools, wherein the skin is crushed after heating and fats and oils And milk and fresh cream as main ingredients, and gelatin and / or agar are added.

(2) The wharf containing potatoes in the skin according to claim 2 is characterized in that, in claim 1, the potatoes are potato, sweet potato or yacon.

(3) The bun containing potatoes in the skin according to claim 3 is the bun according to claim 1 or 2, wherein the ingredient is nut, shellfish, seaweed, jam, rice, corn, vegetable, miso, soy sauce, salt, mayonnaise And one or more ingredients selected from the group consisting of curry powder, red bean sauce, salted fish, pickles, minced meat, fish surimi and fruits.

(4) The bun containing potatoes in the skin according to claim 4 is characterized in that, in claim 1 or 2, the ingredient is obtained by adding gelatin and / or agar to butter and miso.

(5) The bun containing potatoes in the skin according to claim 5, wherein the skin is a nut, shellfish, seaweed, jam, rice, corn, vegetable, miso, soy sauce, It is characterized by including one or more materials selected from the group consisting of salt, mayonnaise, curry powder, red beans, salted fish, pickles, minced meat, fish surimi and fruits.

(6) The bun containing potatoes in the skin according to claim 6 is obtained by freezing the bun according to any one of claims 1 to 5.

(7) The bun containing potatoes in the skin according to claim 7 is obtained by any means selected from the group consisting of boiled, fried, baked and steamed buns according to any one of claims 1 to 5. It is characterized by being cooked.

(8) A wharf containing potatoes in the skin according to claim 8 is characterized in that the wharf according to any one of claims 1 to 6 is wrapped or mixed as an ingredient, and the whole is formed into a fixed shape. And

(9) A wharf containing potatoes in the skin according to claim 9 is the wharf according to any one of claims 1 to 8, wherein the gelatin and / or agar added to the skin is the main material of the skin. 2 to 5%.

(10) A method for producing a bun containing potatoes in the skin according to claim 10 is the method for producing a bun comprising a tool containing oils and fats, and a skin that wraps the tool. A step of preparing skin by adding and mixing gelatin and / or agar to a main material containing fats and oils, milk and fresh cream; and a step of wrapping a tool with the skin and forming into a bun And heating and cooking the bun.

(11) A method for producing a bun containing potatoes in the skin according to claim 11,
In the manufacturing method of the bun which comprises the ingredient | tool containing fats and oils and the skin which wraps the said ingredient | tool, gelatin and / or with respect to the main material containing the potatoes crushed after heating, fats and oils, milk, and fresh cream Or adding agar and mixing to prepare skin, nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted, A step of preparing a tool by mixing one or more materials selected from the group consisting of pickles, minced meat, fish surimi and fruits, and fats and oils; and a step of wrapping the tool with the skin and forming it into a bun And heating and cooking the bun.

(12) A method for producing a bun containing potatoes in the skin according to claim 12 is a method for producing a bun comprising a tool containing fats and oils, and a skin that wraps the tool. Adding gelatin and / or agar to the main ingredients including fats and oils, milk and fresh cream, preparing the skin by mixing, adding gelatin and / or agar to butter and miso It comprises a step of preparing a tool, a step of wrapping the tool with the skin and forming it into a bun, and a step of cooking the bun by heating.

(13) A method for manufacturing a bun containing potatoes in the skin according to claim 13 is a method for manufacturing a bun comprising a tool containing fats and oils and a skin that wraps the tool, and a potato crushed after heating, Main ingredients including fats and oils, milk and fresh cream, nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans A skin is prepared by adding and mixing one or more ingredients selected from the group consisting of pickles, minced meat, fish surimi and fruits, gelatin and / or agar, and wrapping the ingredients with the skin And a step of forming into a wharf and a step of cooking the wharf by heating.

(14) A method for manufacturing a bun containing potatoes in the skin according to claim 14, wherein the potatoes crushed after heating in a method for manufacturing a bun comprising a tool containing oils and fats and a skin wrapping the tool, Main ingredients including fats and oils, milk and fresh cream, nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans Preparing a skin by adding and mixing one or more ingredients selected from the group consisting of pickles, minced meat, fish surimi and fruits, gelatin and / or agar, and nuts, shellfish, seaweed One or more ingredients and fats selected from the group consisting of: jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted fish, pickles, minced meat, fish surimi and fruits Mixed with kind Preparing a jig by wraps the device in the skin, and having a step for forming the bun, and a step of cooking the bun.

-The bun containing potatoes in the skin according to claim 1 has a smooth texture by adding fats such as butter, milk and fresh cream in addition to the potatoes heated and crushed as the main material of the skin In addition, it has a rich taste. Moreover, deliciousness can be acquired by adding sugar content, such as sugar, to this suitably.

Further, by adding gelatin and / or agar to the main skin material, it becomes possible to prevent excessive softening of the skin due to the oozing out of fats and oils contained in the ingredients.
That is, gelatin and / or agar itself dissolves when heated, but has the effect of reducing the dissolution of fats and oils into the skin by exhibiting a gelling function.
In addition, when the temperature is slightly lowered after heating, the skin surrounding the ingredient is outside air even if the oil and fat contained in the ingredient (such as butter, margarine, or cheese) is liquefied. The temperature drops faster than the tool. Then, when the temperature at which gelatin and / or agar congeal (including not only complete solidification but also the degree of increase in viscosity) is reached, the gelling function of the gelatin and / or agar becomes a coating function that wraps the ingredients. It is possible to prevent the fats and oils of the ingredients from penetrating into the skin. Accordingly, the skin can be prevented from being excessively softened by the oil and fat, and the volume of the oil and fat is not reduced by the dissolution into the skin, so that no cavity is formed inside the pier.

In addition to the above effects, gelatin and / or agar can also have a role of obtaining a good texture in the throat because it dissolves at the temperature in the oral cavity when the bun is eaten.
In other words, gelatin and / or agar have little influence on the taste of the foodstuff when mixed with the foodstuff.

-Claim 2 makes it easy to obtain high-quality materials by using potatoes or potatoes as potatoes. In addition, yacon is very nutritionally excellent, and any of them can be selected in consideration of the compatibility of the taste with the ingredients.

-Claim 3 can select the combination which is mutually compatible from various ingredients.

-Claim 4 contains butter containing animal oil and fat and vegetable oil by adding gelatin and / or agar to butter and miso, which could not be handled as an integral ingredient by the conventional technology Integration with miso is possible.

In claim 5, the skin itself can be provided with a flavor of foodstuffs, and a combination with ingredients that are compatible with each other can be selected.

-Claim 6 is a pier in a frozen state, and can be stored for a long time in a store or a home freezer. Thaw the necessary amount immediately before eating, and a fresh texture and taste can be obtained by cooking appropriately.

-In Claim 7, it is a wharf just before cooking after cooking. It can also be sold in this state.

-In Claim 8, the above-mentioned wharf itself is wrapped as an ingredient of other food product for heating (for example, croquette etc.) or mixed to form the whole into a fixed shape, so that another food product for heating is formed. A favorable change can be given to the taste and food texture of a thing.

-Claim 9 is a suitable blending example for the main material of gelatin and / or agar added to the skin.

The effect of the manufacturing method of claim 10 is the same as that of claim 1, and the effect of the manufacturing method of claim 11 is the same as the effect of claim 3. The effect of the manufacturing method of claim 12 is the same as that of claim 4, and the effect of the manufacturing method of claims 13 and 14 is the same as that of claim 5.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
1 (A) to 1 (C) are cross-sectional views of an embodiment of a bun 1 containing potatoes in the skin according to the present invention. Although FIG. 1 (A) has a generally spherical shape, FIG. 1 (B) has a generally elliptical shape, and FIG. 1 (C) has a generally bowl-shaped overall shape, it is not limited to these shapes. Further, the surface may be uneven.
The wharf 1 has a tool 11 substantially at the center and is surrounded by a skin 12. Further, a garment 13 may be optionally attached to the surface of the skin 12.

The wharf 1 of the present invention has a characteristic skin.
The main material of the skin 12 includes potatoes crushed after heating, fats and oils such as butter, milk, and fresh cream. Fats and oils such as butter include margarine, cheese, or a mixture of one or more of these in addition to butter.
The dough of the skin 12 is prepared by adding gelatin and / or agar to such a main material. Either gelatin or agar may be added, or both may be mixed and added.
There is a difference that gelatin hardens in a relatively short time after mixing, and agar hardens in a relatively long time after mixing. In either case, it has an effect of preventing hardening of the skin 12 and an effect of preventing excessive softening.

The potato is preferably potato or sweet potato. However, other potatoes such as yacon may be used.
Although not strictly a type of potato, pumpkins are also included in the potatoes of the present invention.
The above-mentioned potatoes can be used as food by removing the damaged parts even if they are no longer available for over-the-counter sales due to the surface scratches experienced during the production and distribution processes. I can plan.

In addition, the potatoes crushed after heating are cooked with boil, steamed, baked, etc. (including use of a microwave oven, oven, etc.) and then crushed using an appropriate tool such as a potato masher. , The one in the state of lining up.
Furthermore, when crushing potatoes in practice, it is possible to cope with a desired texture by adjusting the size of the grain size of the potatoes.

A preferred blending example of the main material of the skin 12 is as follows.
The hardness of the skin 12 can be adjusted by adding an appropriate amount of water.
In addition, the formulation examples are not limited to this, and it goes without saying that the components can be prepared by appropriately increasing or decreasing each component.
Potatoes: 1kg Butter: 300g, Milk: 1000ml, Fresh cream: 1000ml, Sugar: 250g

In addition, as another blending example, 1400 ml of milk and 14 eggs are used for 1 kg of potatoes.

Further, it is preferable to add gelatin and / or agar in an amount of about 2 to 5% with respect to the mixture of the main ingredients of the above ingredients.
If the amount is more than this ratio, the gelling function of the gelatin and / or agar is too strong and the skin 12 becomes too hard, and even if the amount is less than this, the effect of preventing the oils and fats contained in the ingredient 11 from flowing into the skin 12 is prevented. Is not enough.

Ingredient 11 contains at least fats and oils such as butter, in addition to nuts, shellfish, seaweed, jam, rice, corn and other grains, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans One or more ingredients selected from the group consisting of pickles, minced meat, fish surimi and fruits may be included as appropriate according to taste.
As described above, as the ingredient 11, almost all ingredients can be selected as long as they can be wrapped by the skin 12, and are appropriately selected in consideration of the balance of taste and texture.

In addition, as a combination of the ingredients 11, the present inventor has repeatedly studied that the butter and the miso are wrapped in the bun 1 as an integral ingredient.
Butter and miso have so far been commonly known as “potato butter” or “potato miso”, but the taste of potatoes is generally good, butter has animal fat and oil, and miso has vegetable oil and fat. Therefore, when the two are mixed, a separation phenomenon occurs and it is difficult to integrate them.

In order to integrate the butter and miso having the above-mentioned properties, the present inventor adds an appropriate amount of gelatin and / or agar to the mixture of butter and miso so that both of them become an integral ingredient. Succeeded in wrapping inside 1
In the present invention, the appropriate amount of gelatin and / or agar is about 2 to 5% with respect to the mixture of butter and miso.
Moreover, as a suitable mixing example of butter and miso, although it is about 10-30% of miso with respect to butter, it is not limited to this mixing example, and it cannot be overemphasized that it can adjust suitably according to preference. Absent.

Gelatin and agar are generally used as a gelling agent in foods such as jelly and konjac for the purpose of solidifying the liquid. Was used as an edible stabilizer when mixing butter containing miso and miso, and succeeded in stabilizing the dispersion of the different types of fats and oils.
This success enabled the fusion of butter and miso, which had previously been difficult to integrate while having a good taste compatibility with potatoes, and a further leap in taste was achieved.

Also in the skin 12, based on the dough obtained by adding gelatin and / or agar to the mixture of the main ingredients, the base includes the nuts, shellfish, seaweed, jam, rice, corn and other grains, vegetables, miso, One or more ingredients selected from the group consisting of soy sauce, salt, mayonnaise, curry powder, red bean sauce, salted fish, pickles, minced meat, fish surimi and fruits are kneaded appropriately in the form of powder or granules Can also be included.
The skin 12 prepared in this way can have a variation in taste in the skin 12 itself, and can also give the bun 1 a depth and depth as a whole by combining with the aforementioned tool 11.

  The clothes 13 attached to the surface of the skin 12 are not essential, and may be flour or starch. Other edible powders may also be used.

For reference, an example of the cooking method of the bun 1 of the present invention is as follows.
First, the main material and gelatin and / or agar are mixed to form a skin. Next, the tool 11 is prepared. Further, the tool 11 for one bun is wrapped with the skin material for one bun and formed into an appropriate shape. Finally, the bun 1 is cooked by heating.
In the final cooking, any cooking means selected from the group consisting of “boiled”, “fried”, “baked”, and “steamed” is used, and the use of a microwave oven or oven is not hindered.

In addition, the bun of this invention can also be frozen before performing the last heat cooking.
This makes it possible to store for a long period of time, facilitates the convenience of distribution, and can also be stored in the store in a frozen state.
Gelatin and / or agar added to the ingredients have the above-mentioned gelling function, film-forming function, excessive skin softening prevention function, and skin hardening control function, which are not lost even if the bun is frozen. The person can eat deliciously by performing the above-described cooking such as thawing the required amount of buns and fried in oil as appropriate.
Moreover, it can also be sold in the form of a stand by performing a heat treatment such as frying the thawed bun at a store.

As described above, the wharf of the present invention can be eaten as a finished food, but the wharf itself can also be used as an ingredient for other heating food moldings.
FIG. 2 shows a schematic view using the bun 1 as an ingredient of another food molding 2 for heating.
Other food moldings 2 for heating contain, wrap, or mix various ingredients such as croquettes, hamburgers, meatballs, dim sums such as Chinese buns, dumplings, and Shumai. It is a food molding that is cooked after each individual is molded into a certain shape.
In the example of FIG. 2, the wharf 1 of the present invention is molded into a spherical shape with a diameter of about 5 mm and included in many other food molded products 2 for heating.
In this way, a plurality of wharves 1 may be dispersed and wrapped, or one wharf may be placed in the center.

1 is a cross-sectional view of an embodiment of a bun 1 containing potatoes in the skin according to the present invention. (A) has a generally spherical shape, (B) has a generally ellipsoidal shape, and (C) has a generally bowl-shaped overall shape. It is sectional drawing of the food molded object 2 for another heating which wrapped the bun 1 by this invention in multiple inside.

Explanation of symbols

1 Wharf 2 Other food moldings for heating 11 Ingredients 12 Skin 13 Clothing

Claims (14)

In a bun comprising a tool containing oils and fats and a skin that wraps the tool,
The skin is composed of potatoes crushed after heating, fats and oils, milk, and fresh cream, and gelatin and / or agar is added, and the skin contains potatoes steamed bun.   The bun containing potatoes in the skin according to claim 1, wherein the potatoes are potato, sweet potato or yacon.   From the group consisting of nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted fish, pickles, minced meat, fish surimi and fruits The bun containing potatoes in the skin according to claim 1 or 2, characterized by comprising one or more selected materials.   The bun containing potatoes in the skin according to claim 1 or 2, wherein the ingredient is obtained by adding gelatin and / or agar to butter and miso.   From the group consisting of nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted, pickled vegetables, minced meat, fish surimi and fruits The bun containing potatoes in the skin according to claim 1, comprising one or more selected materials.   A bun containing potatoes in its skin, wherein the bun according to any one of claims 1 to 5 is frozen.   The potatoes according to any one of claims 1 to 5, wherein the buns are cooked and cooked by any means selected from the group consisting of boiled, fried, baked and steamed. Including wharf.   A food molding for heating, wherein the wharf according to any one of claims 1 to 6 is wrapped or mixed as an ingredient, and the whole is molded into a fixed shape. The wharf containing potatoes in the skin according to claim 1, wherein the gelatin and / or agar added to the skin is 2 to 5% with respect to the main material of the skin. In the manufacturing method of the bun which comprises the tool containing fats and oils, and the skin which wraps the said tool,
Adding gelatin and / or agar to the main ingredients including potatoes crushed after heating, fats and oils, milk and fresh cream, and mixing the skin; and
Wrapping the tool with the skin and forming it into a wharf;
Heating and cooking the buns;
The manufacturing method of the wharf characterized by having. In the manufacturing method of the bun which comprises the tool containing fats and oils, and the skin which wraps the said tool,
Adding gelatin and / or agar to the main ingredients including potatoes crushed after heating, fats and oils, milk and fresh cream, and mixing the mixture, and
1 selected from the group consisting of nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted fish, pickles, minced meat, fish surimi and fruits Or a step of preparing a tool by mixing a plurality of materials and fats and oils;
Wrapping the tool with the skin and molding it into a wharf;
Heating and cooking the buns;
The manufacturing method of the wharf characterized by having. In the manufacturing method of the bun which comprises the tool containing fats and oils, and the skin which wraps the said tool,
Adding gelatin and / or agar to the main ingredients including potatoes crushed after heating, fats and oils, milk and fresh cream, and preparing the skin by mixing, and
Adding gelatin and / or agar to butter and miso to prepare ingredients;
Wrapping the tool with the skin and molding it into a wharf;
Heating and cooking the buns;
The manufacturing method of the wharf characterized by having. In the manufacturing method of the bun which comprises the tool containing fats and oils, and the skin which wraps the said tool,
Main ingredients including potatoes crushed after heating, fats and oils, milk and fresh cream, nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry A step of preparing a skin by adding and mixing gelatin and / or agar with one or more ingredients selected from the group consisting of powder, red bean paste, salted fish, pickles, minced meat, fish surimi and fruits When,
Wrapping the tool with the skin and forming it into a wharf;
Heating and cooking the buns;
The manufacturing method of the wharf characterized by having. In the manufacturing method of the bun which comprises the tool containing fats and oils, and the skin which wraps the said tool,
Main ingredients including potatoes crushed after heating, fats and oils, milk and fresh cream, nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry A step of preparing a skin by adding and mixing gelatin and / or agar with one or more ingredients selected from the group consisting of powder, red bean paste, salted fish, pickles, minced meat, fish surimi and fruits When,
1 selected from the group consisting of nuts, shellfish, seaweed, jam, rice, corn, vegetables, miso, soy sauce, salt, mayonnaise, curry powder, red beans, salted fish, pickles, minced meat, fish surimi and fruits Or a step of preparing a tool by mixing a plurality of materials and fats and oils;
Wrapping the tool with the skin and molding it into a wharf;
Heating and cooking the buns;
The manufacturing method of the wharf characterized by having.

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