JP2007275042A - Bun with filling of butter or the like covered with potato pulverized after heating, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems wherein butter which is a filling penetrates the skin of a bun covered with a pasty skin of the bun obtained by pulverizing a heated potato, and sometimes leaks out, and when time has passed after reheating, the surface of the bun is dried and hardened to make the texture worse. <P>SOLUTION: The penetration of the butter or the like of the filling is prevented from penetrating the skin and the softness is kept by preventing the skin from being dried by adding agar or gelatin to the pasty potato after heating which forms the skin of the bun. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a wharf wrapped with potatoes that have been boiled and then crushed, for example, butter as a tool, and a method for producing the same.

The patent documents related to the present invention include the materials listed below.
JP-A-6-332786 Japanese Patent Laid-Open No. 8-151846 Registered Utility Model No. 3073851 In Patent Document 1, a seasoned product is attached to a potato or the like after being washed with water, and then heated again to make it alpha and to permeate the taste. There is a suggestion that you can eat potatoes with a taste simply by heating them with a microwave oven. Patent Document 2 proposes a fried potato that is made by making a hole in the heated potato halfway, putting a tool in this hole, closing the lid, and then putting on a garment. Patent Document 3 proposes a bun that uses butter or the like as a tool and wraps the tool with a crushed peel of boiled potato.

  In patent document 1, all the one potato becomes the same taste, and there is no change and it is easy to get tired. In order for this product to sell, the potato itself must be fine, and it must be expensive. Since the shape of the fried potato shown in Patent Document 2 remains as it is, it is not smooth and has a poor texture when eaten. In Patent Document 3, since boiled potatoes are made into a paste to wrap butter and the like, small potatoes having no commercial value by themselves can be used, so that they can be manufactured at low cost. However, when heated when eating, butter melted from the surface of the wharf, making the product look bad and causing accidents such as butter sticking to the clothes of the eater. Moreover, although it reheats at the time of eating, there existed a problem that the surface of the wharf dries and becomes hard when the time passes after this, and a food texture will worsen.

  The present invention has been made to solve the above-mentioned problems, and there is a change in taste, and it is inexpensive and does not leak out even if tools such as butter are heated, even if time elapses after heating. The aim is to provide a soft potato bun with no dry skin.

For the above-mentioned purpose, the present invention comprises a tool such as butter and a skin obtained by adding gelatin and / or agar to potatoes crushed after heating any one of potato, sweet potato or yacon. I mean,
As part 2, butter, etc., butter, milk, whipped cream, sugar are mixed in potatoes crushed after heating any one of potato, sweet potato or yacon, and gelatin and And / or potato skin to which agar is added,
As the third, the skin is 1kg of a mixture of potato, sweet potato or yacon with a weight of 1kg, butter etc. 300g, milk 1000ml, fresh cream 1000ml, sugar 250g Suppose that 5 g of gelatin and / or agar was added,
As part 4, the ingredients shall contain any one or more ingredients of nuts, shellfish, seaweed, salted, jam, rice, corn, vegetables, miso, soy sauce, salt and mayonnaise,
As part 5, the buns described in claims 1 to 5 are to be frozen,
As part 6, it shall be cooked by one or two methods selected from boiling, baking, frying or steaming.
No. 7 in a method for producing a bun comprising a tool such as butter and a skin for wrapping it, a step of producing a skin by mixing potatoes that are crushed after heating and added with gelatin and / or agar, The process of wrapping the ingredients to make a bun and the process of cooking the bun with heat
In the method for manufacturing a bun comprising as an eighth ingredient such as butter and a skin for wrapping the same, butter, milk, cream and sugar are mixed into the crushed potatoes after heating, gelatin and / or Alternatively, it has a step of manufacturing a skin by adding and mixing agar, a step of wrapping ingredients with skin to make a bun, and a step of cooking the bun by heating,
As the eighth, in the method of manufacturing a bun comprising a tool such as butter and a skin for wrapping it, butter and the like, milk, fresh cream and sugar are mixed into the crushed potato after heating, gelatin and It is supposed to have a step of manufacturing a skin by adding and / or mixing agar, a step of wrapping a tool with a skin to make a bun, and a step of freezing the bun.

  Boiled potatoes with butter are called potato butter, which means that they are compatible. If the buns wrapped with potatoes crushed after heating with butter etc. are heated, the food will be as delicious as potato butter. Gelatin and agar are added to the crushed crust skin after heating to prevent liquid butter, etc. from penetrating into the skin and leaking through it even when heated during eating. Since it is less likely to dry over time, it is not hard and can remain soft. When using salted spice, it becomes a crunchy food, unlike when using butter. The main ingredient of the skin is potato, which gives human sweetness. Therefore, when using salty spicy ingredients, sweetness and pungent taste are entangled in the mouth, and a good texture and taste can be obtained. Seasoning the skin with whipped cream, etc. will make it a mellow bun. The main ingredient of the skin is crushed potatoes, and it has a soft texture. If you use something with different hardness, such as nuts, both will become stunned and have a good texture. In addition, by freezing them, they can be stored for a long period of time, and by thawing and heating them before eating, the potato buns can be eaten deliciously. The wharf can be sold in a frozen state, or the thawed and heated wharf can be sold at the store like a croquette.

  Hereinafter, a detailed description will be given based on the embodiments shown in the drawings. FIG. 1 shows a cross-sectional view of a flat-shaped pier 1 like a croquette. Butter is placed as the ingredient 3 in the center of the pier 1, and the heated crushed potato wraps the ingredient 3 as the skin 2. Although not clearly shown in the drawings, the skin 2 is covered with wheat flour or starch. Wheat flour and potato starch are cracked when the bun is fried, preventing it. FIG. 2 shows a cross section of a spherical pier 1. In this case, a tool 3 such as butter is placed in the center, and a potato that has been heated and crushed wraps the tool 3 as a skin 2. The shape can be devised in various ways, and it may be like grilled. When transporting, it is necessary to pack it in a cardboard box or the like, and a larger number of flat piers 1 shown in FIG. 1 can be accommodated.

  Potato, sweet potato and yacon are suitable as the main raw material for skin 2. Potatoes and sweet potatoes are familiar potatoes, and yacon is a potato that health-conscious people want. The skin 2 is not composed only of crushed potatoes, but if butter, milk, fresh cream, sugar or the like is mixed therein, the skin 2 has a mild taste and a more delicious bun 1. Since the main raw material of the skin is crushed potatoes, even small potatoes that cannot be sold as commodities can be used. it can.

  In the case of butter, margarine, cheese, etc., the ingredient 3 which is the contents of the bun 1 has a taste similar to jaguava. Since the skin 2 is a crushed potato and butter and the like are melted by heat, the bun 1 is soft as a texture. Older people may be satisfied with this, but younger people may be unresponsive and unsatisfactory. Therefore, when using butter or the like as the ingredient 3, it is possible to add chopped onions to the crushed potatoes and add some crunch.

  The ingredients of the bun 1 are not only butter and the like, but also a delicious bun 1 as salty spices. The main ingredients of the bun 1 skin are potatoes, sweet potatoes and yacons, and these potatoes give human sweetness. Therefore, there is a person who wants a salty taste with the opposite salty taste and mixes them in the mouth to give a complex taste. Seaweed and vegetables seasoned with soy sauce, salt, miso or mayonnaise have a salty taste, and when this is used as ingredient 3, a unique taste and texture are produced. If crab or shrimp is used as ingredient 3, it becomes a high-quality bun. In addition, when a nut, corn, rice, or the like is used as the ingredient 3 of the bun 1, the ingredient 3 becomes crunchy in the soft skin 2 and a unique texture is obtained. You can enjoy various flavors even if you use a mixture of butter and various jams.

  The example of a raw material of a skin is shown. 1 kg of potato, sweet potato or yacon is 1 kg, butter is 300 g, milk is 1000 ml, fresh cream is 1000 ml, and sugar is 250 g. Making skins with this formulation gives a very mellow and delicious bun 1 This blending example is an example and is not limited thereto, and other blending may be used.

  In the embodiment described above, the feature of the present invention is that agar and / or gelatin is added to the potatoes crushed after heating that constitute the skin 2 of the bun 1. As described in Patent Document 3, when a bun wrapped with butter or the like with crushed potatoes is heated again when eaten, the butter as the ingredient may melt and flow out of the gap of the skin. This was especially common on frozen piers. Therefore, if agar and / or gelatin is added to the crushed potato, the melted butter will not easily penetrate the skin, and the melted butter of the ingredient 3 will not leak out of the skin. Moreover, although it heats when eating, the phenomenon that the surface of the wharf dries and hardens | cures with time, and the food texture worsens has occurred. When agar or gelatin is added, the surface of the bun does not dry over time and can remain soft for a long time. Agar and gelatin may be used alone or in combination. The amount added is about 5 g per 1 kg of the main raw material. If more than this is added, the skin 2 becomes hard due to the hardness of agar or the like.

  This bun can be eaten deliciously regardless of the cooking method, such as boiled, steamed, fried in oil, baked, heated in a microwave.

Cross section of flat pier Cross section of spherical pier

Explanation of symbols

1 ... Wharf 2 ... Skin 3 ...

Claims (9)

  A bun characterized by being composed of ingredients such as butter and a skin obtained by adding gelatin and / or agar to a potato that has been crushed after heating any one of potato, sweet potato or yacon.   Butter, potatoes, sweet potatoes, or yacon, potatoes crushed after heating, mixed with butter, milk, fresh cream, sugar, and gelatin and / or agar A wharf characterized in that it is composed of a skin to which is added.   The skin is 1 kg of potato, sweet potato or yacon weight of 1 kg, butter etc. 300 g, milk 1000 ml, fresh cream 1000 ml, sugar 1 kg mixed with gelatin and / or The bun according to claim 1 or 2, wherein 5 g of agar is added.   The ingredients include any one or more of nuts, shellfish, seaweed, salty, jam, rice, corn, vegetables, miso, soy sauce, salt and mayonnaise. The wharf described in.   The bun according to claims 1 to 4, which is frozen.   The bun according to any one of claims 1 to 5, wherein the bun is cooked by one or more methods selected from boiled, baked, fried or steamed.   In a method of manufacturing a bun comprising a tool such as butter and a skin for wrapping the same, a step of manufacturing a skin obtained by adding gelatin and / or agar to crushed potatoes after heating, and wrapping the tool with the skin to make a bun The manufacturing method of the wharf characterized by having a process and the process of heat-cooking the wharf.   In a method for producing a bun comprising butter and other ingredients and the skin that wraps the ingredients, butter and the like, milk, fresh cream and sugar are mixed into the crushed potato after heating, and gelatin and / or agar are mixed. A method of manufacturing a bun comprising a step of manufacturing a skin to be added and mixed, a step of wrapping an ingredient in a skin to make a bun, and a step of cooking the bun by heating.   In a method for manufacturing a bun comprising butter and other ingredients and the skin that wraps it, potatoes crushed after heating are mixed with butter and the like, milk, fresh cream and sugar, and gelatin and / or agar are mixed. A method for manufacturing a wharf comprising a step of manufacturing a skin to be added and mixed, a step of wrapping a tool with a skin to make a wharf, and a step of freezing the wharf.

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