JP2009050277A - Japanese steamed bun containing butter and miso as ingredients and method for preventing separation of ingredients in japanese steamed bun - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Japanese steamed bun obtained by wrapping ingredients prepared by integrally mixing butter with miso with a coating containing a potato as a main raw material, and to provide a method for preventing the mutual separation of butter and miso in the ingredients of the bun. <P>SOLUTION: This bun containing the butter and the miso in the ingredients, including the ingredients containing the butter and the miso and the coating containing the heated and crushed potato as a main material, is characterized by adding gelatin and/or agar to the ingredients to prevent the mutual separation of the butter and the miso contained in the ingredients. The gelatin and/or the agar are preferably contained in a total amount of 2 to 5% based on the butter and the miso contained in the ingredients. The method for preventing the mutual separation of the butter and the miso contained in the ingredients in the bun including the ingredients containing the butter and the miso and the coating containing the heated and crushed potato as a main material is characterized by adding the gelatin and/or agar to the ingredients. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a bun that wraps an ingredient including butter and miso with a skin containing potatoes, and a method for preventing the separation of the ingredient in the bun.

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 in a paste form.
Japanese Patent Laid-Open No. 3-151846 JP 59-74955 A Registered Utility Model No. 3073851

  In Patent Documents 1 to 3, the potatoes are cooked or boiled and then crushed as a “skin” of the bun and wrapped in a tool. Butter and miso, which are considered as ingredients, have so far been known as so-called “potato butter” and “potato miso”. Since it contains vegetable oils and fats, when they are mixed, a separation phenomenon occurs and it is difficult to integrate them.

  In the conventional technology, simply mixing butter and miso would cause the butter animal fats and the miso vegetable oils to repel and separate, and could not be handled as an integral ingredient.

  An object of the present invention is to provide a bun that is mixed with butter and miso and wrapped in a bun containing potatoes as the main ingredient of the skin, and a method for preventing the separation of the bun in the bun. To do.

In order to achieve the above object, the present invention provides the following configurations.
(1) A wharf containing butter and miso in a tool according to claim 1 is a wharf comprising a tool including butter and miso and a skin that wraps the tool with potatoes crushed after heating. In addition, gelatin and / or agar is added to the tool to prevent separation of butter and miso contained in the tool.

(2) The bun containing butter and miso in the ingredient according to claim 2 is the bun in claim 1, wherein the gelatin and / or agar is 2 to 5% with respect to the butter and miso contained in the ingredient. It is characterized by.

(3) A method for preventing the separation of a bun tool according to claim 3 is a bun comprising a tool including butter and miso, and a skin that wraps the tool mainly using crushed potatoes after heating. Addition of gelatin and / or agar to the composition prevents the butter and miso contained in the ingredients from being separated.

  The buns containing potatoes in the skin according to claims 1 to 3 and the method for preventing separation of the bun ingredients include gelatin and / or agar in butter and miso that could not be handled as an integral ingredient by the conventional techniques. By adding, the butter containing animal fats and the miso containing vegetable fats can be fused.

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.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
1 (A)-(C) are cross-sectional views of an embodiment of a bun 1 that includes butter and miso in the ingredients 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 skin of the bun 1 of the present invention is as follows.
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 about 2 to 5% of gelatin and / or agar to the mixture of the main material of the skin.
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 includes at least butter and miso, and in addition, nuts such as nuts, shellfish, seaweed, jam, rice, corn, vegetables, soy sauce, salt, mayonnaise, curry powder, red beans, salted vegetables, pickles, One or more materials selected from the group consisting of 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 include butter and miso and can be wrapped by the skin 12, while considering the balance of taste and texture. Select as appropriate.

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 enveloping the inside of 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 a dough obtained by adding gelatin and / or agar to the mixture of the main ingredients, the base includes the nuts, crustaceans, 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 garment 13 attached to the surface of the skin 12 is 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 skin have the above-mentioned gelling function, film-forming function, function to prevent excessive softening of the skin, and the function to suppress skin hardening, and 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 food moldings for heating.
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 Clothes

Claims (3)

  A bun comprising a tool including butter and miso and a skin that wraps the tool mainly using potatoes crushed after heating, wherein the tool is used to prevent separation of butter and miso contained in the tool. A bun containing butter and miso in the ingredients, characterized by adding gelatin and / or agar.   The bun containing butter and miso in the ingredient according to claim 1, wherein the gelatin and / or agar is 2 to 5% of butter and miso in the ingredient.   In a bun comprising a tool containing butter and miso and a skin that wraps the tool with potatoes crushed after heating, gelatin and / or agar is added to the tool, thereby being included in the tool. A method for preventing the separation of bun ingredients, preventing the separation of butter and miso.

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