JP2016010341A - Frozen food having skin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel frozen food product, in which ingredients are included in a skin having a soft texture such as unbaked yatsuhashi, and which can be produced by bulk production industrially.SOLUTION: A frozen food product is configured so that, ingredients 2 are included in a skin 1 including wheat flour, unprocessed potato starch, etherified starch and grease. Contents of the etherified starch and grease in the skin 1 is respectively 40-70 pts.wt. and 3-10 pts.wt. to 100 pts.wt. of the wheat flour, and the skin 1 is subjected to heating processing with the ingredients 2, and on a surrounding of the ingredients 4, a joint part 3 is formed by crimping the skin 1 facing sandwiching the ingredient 4, and pleats are formed on the joint part 3.

Description

  The present invention relates to frozen foods. More specifically, the present invention relates to a completely new frozen food that is wrapped in an outer skin having a soft texture like a raw Yatsuhashi, and can be industrially mass-produced.

  Raw Yatsuhashi with strawberries wrapped in raw Yatsuhashi has been widely marketed as one of Kyoto's famous sweets. One of the factors that have continued to be widely loved for a long time is the raw Yatsuhashi with a soft texture that has a unique elasticity and stickiness that the outer skin made of the raw Yatsuhashi has a moist feeling.

  The raw Yatsuhashi bridge is usually manufactured by wrapping the raw Yatsuhashi bridge and the raw Yatsuhashi bridge after separately heating the raw Yatsuhashi bridge (see, for example, Patent Document 1). Since it has high adhesion and is too soft to be molded, it has been difficult to industrially wrap the cocoon using a wrapping machine or the like. For this reason, it was difficult to industrially mass-produce the raw Yatsuhashi with strawberries that had a unique and soft texture.

  On the other hand, in recent years, various frozen confectionery and desserts such as frozen Daifuku and dumplings have been put on the market, but frozen foods that produce a soft texture like raw Yatsuhashi just by thawing are reported It has not been.

Japanese Utility Model Publication No. 61-118284

  An object of the present invention is to provide a completely new frozen food that has a soft texture like a raw Yatsuhashi-like moist, and that can be industrially mass-produced.

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that dough containing wheat flour, raw potato starch, etherified starch, and oil as a raw material is used in the production of frozen foods. It has been found that the moldable hardness and extensibility sufficient for wrapping the ingredients can be achieved, and that when eating after thawing, it has a soft texture that is like a raw Yatsuhashi-like stickiness.
In addition, the present inventors can prevent popping out of the straw during the heat treatment of the frozen food by providing a crease at the joint portion of the outer skin in the frozen food in which the inner ingredient is wrapped with the outer skin made of the dough, It was also found that the linger of the outer skin during eating can be adjusted appropriately.
Furthermore, the present inventors have found that by adding an emulsifier and / or fats and oils to the filling, the adhesion and separation of the filling can be improved, and the texture at the time of eating can be made smooth.
The inventors of the present invention have completed the present invention by further research based on these findings.
That is, the present invention is as follows.

[1] A frozen food characterized in that the inner ingredient is wrapped by a skin containing wheat flour, raw potato starch, etherified starch and fats and oils.
[2] The frozen food according to [1], wherein the content of etherified starch in the outer skin is 40 to 70 parts by weight with respect to 100 parts by weight of wheat flour.
[3] The frozen food according to [1] or [2], wherein the content of fats and oils in the outer skin is 3 to 10 parts by weight with respect to 100 parts by weight of flour.
[4] The frozen food according to any one of [1] to [3], wherein the outer skin is heat-treated together with the inner ingredient.
[5] Any one of [1] to [4], including a joint formed by crimping an outer skin facing the middle tool around the middle tool, and a pleat is formed in the joint. Frozen food described in 1.
[6] The frozen food according to [5], wherein the number of folds is 2 to 8 per 125 mm of the joint.
[7] The frozen food according to [5] or [6], wherein the width of the fold is 4 to 15 mm.
[8] The frozen food according to any one of [1] to [7], wherein the inner ingredient contains an emulsifier and / or fats and oils.
[9] The frozen food according to any one of [1] to [8], wherein the middle ingredient contains sweet potato.
[10] The frozen food according to any one of [1] to [9], wherein the frozen food is thawed by exposure to running water.

According to the present invention, the outer skin has a soft texture that is like a raw Yatsuhashi-like texture, and it is possible to achieve both a moldable hardness and extensibility sufficient to wrap the inner parts at the time of manufacture. Providing completely new frozen food that can be produced. In the present invention, the texture that is “moist” refers to a texture that is moderately combined with elasticity and stickiness that can be felt when chewing raw Yatsuhashi.
In addition, the frozen food of the present invention has no spear popping out during the heat treatment, and a suitable amount of outer skin remains in the mouth during eating, and a favorable texture can be obtained in combination with the ingredients, and also has an excellent appearance.
In addition, the filling contained in the frozen food of the present invention has excellent adhesion and separability during production, and has a smooth texture.

FIG. 1 is a conceptual diagram showing an aspect of how to wrap a case with a single outer cover. FIG. 2 is a conceptual diagram showing an aspect of how to wrap the inner implement with two outer skins. FIG. 3 is a conceptual diagram showing an embodiment of the frozen food of the present invention in which folds are formed at the joint. FIG. 4 is a conceptual diagram showing an aspect of a pleat. FIG. 5 is a conceptual diagram showing an aspect of the folding of the outer skin when the fold of the portion B surrounded by the broken line in FIG. 3 is viewed from above. FIG. 6 is a conceptual diagram showing an aspect of the folding of the outer skin when the fold of the portion A surrounded by the broken line in FIG. 3 is viewed from above.

  The frozen food of the present invention is characterized in that an inner ingredient is wrapped by a skin containing wheat flour, raw potato starch, etherified starch and oil (hereinafter also referred to as “the skin of the present invention” for convenience).

  The outer skin of the present invention preferably contains wheat flour as a main component, and by containing wheat flour as the main component, the outer skin of the present invention has a moist and chewy texture so that it wraps the inner ingredients during production. It will have sufficient moldable hardness and extensibility.

  The kind of wheat flour used in the present invention is not particularly limited, and examples thereof include thin flour, medium flour, semi-strong flour, and strong flour. These flours may be used alone or in combination of two or more.

  The hull of the present invention preferably contains raw potato starch, and by containing the raw potato starch, the hull of the present invention has a moist feeling and a proper amount of hull remains at the mouth during eating. In combination with the middle ingredient, a preferable texture can be obtained. Here, “raw potato starch” refers to chemical treatment (eg, phosphoric acid crosslinking, etherification, esterification, etc.), physical treatment (eg, pregelatinization) and biological treatment. It is not natural potato starch.

  The content of raw potato starch in the outer shell of the present invention is usually 10 to 40 parts by weight with respect to 100 parts by weight of wheat flour, and while having a chewy texture of the outer shell during eating, It is preferably 15 to 35 parts by weight, more preferably 20 to 30 parts by weight, in that sufficient moldable hardness for wrapping can be maintained. If the content of raw potato starch is less than 10 parts by weight with respect to 100 parts by weight of the wheat flour, the texture of the hull will tend to be weak, and if it exceeds 40 parts by weight, the hull will be excessively soft Therefore, the molding tends to be unstable during production.

  The outer shell of the present invention preferably contains etherified starch, and by containing the etherified starch, the outer shell of the present invention has a moldable hardness enough to wrap the inner ingredient, but has an appropriate hardness. It can also have extensibility. In addition, a soft texture that is soft when eating can be maintained.

  In the present invention, “etherified starch” refers to starch to which a functional group is added by an ether bond. The type of etherified starch used in the present invention is not particularly limited, and examples thereof include hydroxyethylated starch, hydroxypropylated starch, carboxymethylated starch, carboxyethylated starch, and the like. From the viewpoint of maintaining the texture, it is preferably hydroxypropylated starch. The etherified starch may be subjected to other processing (eg, phosphoric acid crosslinking) as long as it is etherified.

  The starch used as a raw material for the etherified starch is not particularly limited, and examples thereof include underground starches such as potato starch and tapioca starch; ground starches such as waxy corn starch, corn starch, and rice starch. In terms of being able to impart a soft texture to the outer skin, it is preferably underground starch, more preferably potato starch.

  The etherified starch used in the present invention is preferably hydroxypropylated potato starch from the viewpoint of improving and maintaining the soft texture of the outer skin when eating.

  The content of the etherified starch in the hull of the present invention is usually 10 to 90 parts by weight with respect to 100 parts by weight of wheat flour, and preferably 20 in that the physical properties (manufacturing suitability) and texture of the hull can be further improved. It is -80 weight part, More preferably, it is 40-70 weight part. When the content of etherified starch is less than 10 parts by weight with respect to 100 parts by weight of wheat flour, the texture of the outer skin is weak and tends to become harder over time, and when it exceeds 90 parts by weight, At the time of manufacture, the adhesion of the outer skin surface becomes strong and the molding tends to become unstable.

  The outer skin of the present invention preferably contains fats and oils, and by containing the fats and oils, the texture of the outer skin becomes soft and soft like a raw Yatsuhashi.

  The fats and oils contained in the outer skin of the present invention are not particularly limited as long as they are edible. Plant oils and fats such as palm oil, palm kernel oil, palm oil, canola oil and salad oil; animal fats and oils such as beef tallow, pork tallow, chicken tallow, sheep tallow and whale oil; From the point of view, vegetable oil is preferred. Moreover, the transesterified oil which transesterified the said fats and oils, the hardened oil which hydrogenated the said fats, etc. can be used. These fats and oils may be used alone or in combination of two or more.

  The content of fats and oils in the outer skin of the present invention is usually 1 to 20 parts by weight with respect to 100 parts by weight of flour, and preferably 3 to 15 in that the physical properties (manufacturing suitability) and texture of the outer skin can be further improved. Parts by weight, more preferably 3 to 10 parts by weight. If the fat content is less than 1 part by weight with respect to 100 parts by weight of flour, the smoothness of the outer skin tends to be weak at the time of eating, and if it exceeds 20 parts by weight, the extensibility of the outer skin becomes weak at the time of production. The molding tends to be unstable.

  The outer skin of the present invention may further contain an emulsifier in addition to wheat flour, raw potato starch, etherified starch and oil. By containing an emulsifier, the outer skin of the present invention has a more soft and soft texture.

  The emulsifier that the outer skin of the present invention may contain is not particularly limited as long as it is edible. For example, lecithin (eg, soybean-derived, egg-derived, etc.), enzymatically decomposed lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sugar ester And monoglycerides. These emulsifiers may be used alone or in combination of two or more. The emulsifier used in the present invention is preferably one or a mixture of two or more selected from lecithin, monoglyceride and propylene glycol fatty acid ester, from the viewpoint of improving and maintaining a soft texture with an excellent outer skin. Particularly preferred is a mixture of lecithin, monoglyceride and propylene glycol fatty acid ester.

  The content of the emulsifier in the outer skin of the present invention is usually 1.0 to 4.0 parts by weight with respect to 100 parts by weight of wheat flour, and preferably 1 from the viewpoint of maintaining a soft texture with an excellent outer skin. 0.5 to 3.5 parts by weight, and more preferably 2.0 to 3.0 parts by weight. If the content of the emulsifier is less than 1.0 part by weight relative to 100 parts by weight of the flour, the soft texture with the excellent outer skin will tend to be weak over time, and 4.0 parts by weight If it exceeds, fats and oils tend to ooze out on the surface of the outer skin.

  The outer skin of the present invention may further contain other additives other than wheat flour, raw potato starch, etherified starch, fats and oils and emulsifiers, as long as the object of the present invention is not impaired. Examples of the additive include sweeteners (eg, sugars), antioxidants, colorants, fragrances and the like. The content of the additive in the skin of the present invention is preferably 10% by weight or less, more preferably 5% by weight or less, based on the total weight of the skin of the present invention.

  The method for producing the outer skin of the present invention is not particularly limited, and a method known per se in the food field can be appropriately used. For example, after mixing predetermined raw materials and rolling the resulting mixture into a thin sheet to form a noodle band, the noodle band is formed into a predetermined shape (for example, circular, substantially circular, elliptical, triangular, It can be manufactured by cutting or punching into squares, rectangles, polygons, etc. The thickness of the noodle strip is not particularly limited, but is usually 0.5 to 10 mm, preferably 0.5 to 5 mm.

  The weight of the outer skin per frozen food of the present invention is not particularly limited, but is preferably 2.5 to 8.0 g in that the amount remaining in the mouth at the time of eating is small and a good texture can be obtained, 3.0 -6.0g is more preferable.

  The inner ingredient wrapped by the outer shell of the present invention (hereinafter, also referred to as “the inner ingredient of the present invention”) is not particularly limited as long as it can be frozen. For example, sweet potatoes (eg, beans such as red bean meal are used as raw materials) And the like containing creams (eg, fresh cream, chocolate cream, custard cream, etc.), cheese, jam, jelly, gummy and the like as main components. Among them, those containing sweet potatoes, creams, and cheese as a main component are preferable, those containing sweet potatoes as a main component, and those containing red bean pods as a main component, in terms of not impairing the flavor and texture of the hull. Is particularly preferred.

  The content of the main component in the middle tool of the present invention is preferably 45 to 90% by weight, preferably 55 to 80% by weight with respect to the middle tool of the present invention, in terms of having hardness and smoothness that can be molded during production. % Is more preferable.

  The middle tool of the present invention preferably contains an emulsifier and / or fats and oils. By including an emulsifier and / or fats and oils, the middle ingredient of the present invention has excellent adhesion and separability during production, and has a smooth texture.

  Examples of the emulsifier that can be contained in the middle ingredient of the present invention include lecithin (eg, derived from soybean, egg-derived, etc.), enzymatically decomposed lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sugar ester, monoglyceride and the like. Polyglycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, and monoglyceride are preferable from the viewpoint of low adhesion during production and stable molding. These emulsifiers may be used alone or in combination of two or more.

  The content of the emulsifier in the middle ingredient of the present invention is usually 1 to 10% by weight with respect to the middle ingredient of the present invention, and the adhesiveness of the middle ingredient is low and the middle ingredient has a smooth texture. 1 to 5 weight% is preferable at the point by which the flavor of is not impaired. If the content of the emulsifier is less than 1% by weight, the adhesiveness of the central ingredient tends to be high, and the molding tends to become unstable during the production. Tend to be damaged.

  Examples of the fats and oils that can be contained in the middle ingredient of the present invention include, for example, those similar to those exemplified as the fat and oil contained in the outer skin of the present invention. Preferably, however, the flavor of the middle ingredient is not impaired. Vegetable oil. These fats and oils may be used alone or in combination of two or more.

  The content of fats and oils in the middle ingredient of the present invention is usually 5 to 20% by weight with respect to the middle ingredient of the present invention, the adhesion of the middle ingredient is low at the time of manufacture, the molding is stable, and the texture is smooth when eating. 10 to 20% by weight is preferable. If the oil content is less than 5% by weight, the adhesiveness of the central ingredient tends to be high, and the molding tends to become unstable. There is a tendency for the feeling to be impaired.

  The middle ingredient of the present invention may further contain other additives other than the main components, emulsifiers and fats and oils as long as the object of the present invention is not impaired. Examples of the additive include water, raw starch, processed starch, dried mashed potato, and dry bread flour. The content of the additive in the middle ingredient of the present invention is preferably 10% by weight or less, more preferably 5% by weight or less based on the middle ingredient of the present invention.

  The method for producing the middle ingredient of the present invention is not particularly limited, and a method known per se in the food field can be appropriately used. For example, when using red soybean cake as a main component, it can be produced by preparing an soybean cake cake by a conventional method and then mixing it with an emulsifier, fats and oils and other additives as desired.

  The weight of the middle ingredient per frozen food of the present invention is not particularly limited, but is preferably 3.0 to 8.0 g, more preferably 4.0 to 6.5 g in terms of feeling the preferred flavor of koji when eating. preferable.

  The method for wrapping the frozen food of the present invention is not particularly limited as long as the inner ingredient is wrapped by the outer skin, and the inner ingredient can be wrapped by the outer skin by a method known per se. The number of outer skins used to wrap the inner implement may be one, but may be two or more.

When wrapping the inner implement with one outer skin, as an example of the way of wrapping, for example, as shown in a plan view in FIG. 1 (I), the outer skin 1 having a predetermined shape (eg, circular shape) The middle tool 2 is placed in the center, and the outer skin 1 is folded in two at the bent portion xy so as to wrap the middle tool 2, and then the outer skin 1 facing the periphery of the middle tool is crimped as shown in FIG. For example, a method of forming the joint portion 3 can be used. In FIG. 1 (II), reference numeral 4 denotes a portion where the inner tool 2 is wrapped in the outer skin 1.
In addition, since each figure of this specification is all a conceptual diagram, a structure, a size, etc. may differ from actuality.

  In the case of wrapping an inner implement with two outer skins, as an aspect of the way of wrapping, for example, as shown in a plan view in FIG. 2 (I), first, the outer skin 1a having a predetermined shape (eg, square) is formed. The middle tool 2 is put on the central portion, and the outer skin 1b having the same shape as the outer skin 1a is stacked on the middle part so as to wrap the middle tool 2 as shown in FIG. 2 (II). And a method of forming the joint portion 3 by pressure bonding 1b and the like. In FIG. 2 (II), reference numeral 4 denotes a portion where the inner tool 2 is wrapped by the outer skins 1a and 1b.

  When the outer skin is crimped, the crimping method is not particularly limited, and can be performed by a method known per se. The crimping of the outer shell is preferably performed so that the inner tool is sealed. For example, when the inner tool is wrapped by a single outer shell as shown in FIG. 1 (II), the inner tool other than the bent portion is used. What is necessary is just to crimp | bond an outer_skin | skin in the periphery (joining part 4) of. In addition, as shown in FIG. 2 (II), when the inner implement is wrapped with two outer shells, the outer envelope may be crimped around the entire circumference of the inner implement (joining portion 4). The crimping of the outer skin is preferably performed at the edge of the outer skin.

  The length of the joint part of the outer skin formed by crimping the outer skin is not particularly limited as long as it is appropriately set according to the size, shape, and wrapping method of the outer skin, but the viewpoint of the mouth remaining of the outer skin at the time of eating Therefore, 100 to 160 mm is preferable, and 115 to 140 mm is more preferable. In the present specification, the length of the joint is the length of the outermost periphery of the joint.

It is preferable that a pleat is formed in the joint portion 3 of the outer skin. FIG. 3 is a conceptual diagram showing an embodiment of the frozen food of the present invention in which folds (parts A and B) are formed at the joint. Here, “pleat” refers to an overlapping portion formed by folding a part of the outer skin. Specific examples of the fold structure include the structures shown in FIGS. 4 to 6.
The fold shown in FIG. 4 is the most common folding structure provided on the outer peripheral edge of a flat outer skin. In the figure, only one fold is drawn on a single shot, but a plurality of folds bent in the same direction are sequentially overlapped like a roof tile (so-called car fold structure). There may be.
The folds shown in FIG. 5 are those when the folds of the portion B in FIG. 3 are viewed from above, and have a folded structure provided at the fold line portion of the outer skin.
The folds shown in FIG. 6 are those when the folds of the portion A in FIG. 3 are viewed from above, and the folds shown in FIG. Are connected (so-called box folds). In the example of the fold shown in FIG. 6, folds are formed only on one of the two overlapping outer skins.
The structure of the folds is not limited to the above example, and may be various fold structures found in conventionally known Gyoza, Shumai, Wonton and the like.
The formation of pleats at the joint of the outer skin prevents popping out of straw when the frozen food of the present invention is subjected to the heat treatment described below, and when the frozen food of the present invention is eaten, an appropriate amount of outer skin is obtained. It remains in the mouth and becomes a favorable texture when combined with the ingredients. In addition, since the folds are formed at the joint portion of the outer skin, it is possible to strongly feel a moist feeling.

  The number of creases in the joint is preferably 2 to 12, more preferably 2 to 10, and particularly preferably 2 to 8 per 125 mm of the joint. When the number of folds is within the above range, popping out of the middle ingredient when the frozen food is heat-treated is suppressed, and the lingering portion of the outer shell at the time of eating becomes an appropriate amount, and a favorable texture is obtained in combination with the middle ingredient. When the length of the joint is less than 125 mm or exceeds 125 mm, the number of folds may be calculated in terms of 125 mm.

  Although the space | interval of the crease | fold in the junction part of an outer skin is not restrict | limited, Usually, it is 5-30 mm. In addition, two folds may form a box fold-like structure or a back box fold-like structure (for example, the structure shown in FIG. 6).

  The width of the fold is preferably 1 to 18 mm, more preferably 2 to 15 mm, and particularly preferably 4 to 15 mm. When the width of the folds is within the range, the popping out of the cooked food when the frozen food is heat-treated is suppressed, and the remaining amount of the outer shell of the outer shell at the time of eating becomes an appropriate amount. Moreover, frozen food can be easily shape | molded in desired shape as the width | variety of a fold is in the said range. In this specification, the width of the fold is the length of the overlapping portion of the folds (the length indicated by L in FIG. 4).

  In the frozen food of the present invention, the weight ratio between the outer skin and the inner ingredient is not particularly limited, but (coast): (medium ingredient) = 3: 7˜ 7: 3 is preferable, and 4: 6 to 6: 4 is more preferable.

  In the present invention, it is preferable to heat-treat the obtained package after wrapping the unheated inner ingredient with the unheated skin. By heat-treating before freezing, it becomes a soft texture with a crisp outer skin just by thawing. Since the present invention heat-processes after wrapping the inner husk with the outer shell, there is no need to wrap the inner husk with the outer shell after separately heating the outer husk and the inner husk, and the frozen food of the present invention is more convenient and industrial. Can be mass-produced.

  The method for the heat treatment is not particularly limited, and a method known per se (eg, steaming heating, microwave heating, etc.) can be appropriately used in the food field. Specific treatment conditions (eg, heating temperature, heating time, etc.) may be appropriately set according to the method. For example, in the case of steaming, the heating temperature is usually in the range of 90 to 105 ° C., and the heating time is Usually in the range of 3-5 minutes.

  In the present invention, it is preferable that after the heat treatment is applied to the package, the product is frozen. The freezing method is not particularly limited, and a method known per se in the frozen food field can be appropriately used.

  The method for thawing frozen food of the present invention is not particularly limited. For example, the frozen food can be exposed to flowing water at 5 to 30 ° C. for 3 to 15 minutes or immersed in a 5 to 30 ° C. water bath for 3 to 15 minutes. The frozen food of the invention can be thawed. When the frozen food of the present invention is thawed by these methods, the outer skin becomes a soft texture with a raw Yatsuhashi-like stickiness at the time of eating. In particular, the frozen food of the present invention is preferably thawed by exposing it to running water from the viewpoint that the outer skin has a softer and softer texture. Here, “extracting the frozen food of the present invention by exposing it to running water” means that part or all of the frozen food of the present invention flows at a speed of about 0.01 to 5 m / s (eg, tap water). Etc.) to be thawed.

  Hereinafter, the present invention will be described in more detail based on examples. However, the present invention is not limited to these examples.

(Example 1)
[Manufacture of skins in test sections 1 to 11]
The raw materials shown in Table 1 below were mixed using a mixer and then rolled into a noodle band having a thickness of 0.65 mm. The noodle strip was cut into a substantially circular shape to produce the outer skin (weight: 4.5 g) of the test sections 1 to 11.

Details of the raw materials for the outer skin shown in Table 1 are shown below.
Wheat flour: Nisshin Flour Milling Co., Ltd., trade name “Flour T Fly Dragon”
Etherified starch: Hydroxypropylated potato starch Emulsifier: Mixture of monoglyceride, lecithin, propylene glycol fatty acid ester (blending ratio: monoglyceride: lecithin: propylene glycol fatty acid ester = 3.4: 1: 6)

[Manufacture of frozen foods in test sections 1 to 11]
Place 5.5 g of commercially available grain bean on the center of each hull in each of test areas 1 to 11 and fold the hull in half so as to wrap the grain hull. The pressure was applied while forming (width: 4 mm). The number of creases in the joint formed in this way was 6 per 125 mm of joint. The resulting packaged food was steamed at 100 ° C. for 4 minutes using a tunnel-type steamer, stored at −30 ° C. for 60 minutes and frozen to obtain frozen food. These frozen foods manufactured using the outer skins of the test groups 1 to 11 are also referred to as “frozen foods of the test groups 1 to 11” below.

  After thawing the frozen foods in the test areas 1 to 11 in flowing water at about 15 ° C. for 5 minutes, 7 professional panelists gave (1) physical properties of the noodle band (having sufficient hardness to be moldable, And (2) the texture of the outer skin (having a soft texture like a raw Yatsuhashi-like texture) was evaluated according to the following criteria.

[Evaluation criteria]
◎: Very preferable ○: Particularly preferable △: Slightly preferable ×: Not preferable

  The results are shown in Table 2.

As is clear from the results shown in Table 2, the test group 1 in which the etherified starch and the fats and oils were not used was inferior in the evaluation of the physical properties of the noodle band and the texture of the outer skin. Moreover, the test group 2 which did not use fats and oils was inferior in the evaluation of the food texture of the outer skin.
On the other hand, test group 3 using wheat flour, raw potato starch, etherified starch and oil and fat, and test groups 4 to 11 using an emulsifier in addition to these raw materials all have noodle strip properties and hulls. The texture evaluation was excellent. Among them, test groups 3, 4 in which the content of etherified starch in the hull is 40 to 70 parts by weight with respect to 100 parts by weight of wheat flour, and the content of fats and oils in the hull is 3 to 10 parts by weight with respect to 100 parts by weight of flour. , 6, 7, 9 and 10 were particularly excellent in evaluation.

(Example 2)
[Preparation of test pieces 12-14]
After mixing the raw red beans (24.3 g), sugar (39.0 g) and water (36.7 g), boil the resulting mixture, boil until the red beans are soft, and the water will evaporate appropriately and become sticky Was stirred until 100g was produced. The amount of emulsifier, salad oil, and water shown in Table 3 was added to 68 g of the granulated bean paste, and mixed using a mixer (KitcheAid, KitchenAid 9K5SS) to prepare test pieces 12-14.

The details of the raw material of the straw shown in Table 3 are shown below.
Salad oil: J-Oil Mills Co., Ltd., trade name "salad oil"

[Manufacture of frozen food in test sections 12-14]
A frozen food was obtained in the same manner as in Example 1 except that the straws in the test sections 12 to 14 were used in place of the commercially available grain bean paste. These frozen foods manufactured using the straws in the test sections 12 to 14 are also referred to as “frozen foods in the test sections 12 to 14” below. The outer skin used was that of the test section 1.

  After the frozen foods in the test sections 12 to 14 were thawed by exposing them to flowing water at about 15 ° C. for 5 minutes, 7 specialist panelists (1) Adherence of the soot (the soot itself was smooth and non-adhesive, ( 2) Evaluation was made according to the same criteria as in Example 1 for the separability of the cocoons (that the cocoons are easy to separate from each other) and (3) the texture of the cocoons (that they are smooth and non-sticky when eating). .

  The results are shown in Table 4.

As is apparent from the results shown in Table 4, the test section 12 in which neither an emulsifier nor an oil or fat was used was inferior in all evaluations of the stickiness of the soot, the separability of the soot, and the texture of the soot.
On the other hand, the test group 13 using fats and oils and the test group 14 using fats and oils and emulsifiers were all excellent in evaluation of stickiness of stickiness, separability of strawberries, and texture of strawberries. Especially, the test section 14 using fats and oils and an emulsifier was especially excellent in evaluation.

(Example 3)
[Manufacture of frozen food in test areas 15 to 23]
Place the heel (5.5 g) of the test area 14 on the center of the outer skin (4.5 g) of the test area 4, fold the outer skin in half so as to wrap around the heel, and then the edges of the opposing skin around the heel The part was crimped while forming a pleat having the width shown in Table 5 below. The number of creases per 125 mm of the joint portion of the outer skin was the number shown in Table 5. The resulting package was steamed with heated steam for 4 minutes, stored at −30 ° C. for 40 minutes and frozen to obtain frozen foods in the test sections 15-23.

  Frozen foods in test areas 15-23 were thawed by exposing them to flowing water at about 15 ° C for 5 minutes, and then 7 specialist panels (1) Popping out the potatoes when steaming (no potatoes popping out when steaming) , (2) Mouth remaining of the outer skin (appropriate amount of outer skin remains in the mouth at the time of eating, and it becomes a favorable texture when combined with the inner ingredients), (3) The texture of the outer skin (moist and soft texture) ), And (4) The appearance of the frozen food (i.e., the shape of a ginkgo-like shape of raw Yatsuhashi) was evaluated according to the same criteria as in Example 1.

  The results are shown in Table 6.

As is apparent from the results shown in Table 6, in the test sections 15 and 16 in which the number of folds is 0 to 1 per 125 mm of the joint, the evaluation of the popping out of the cocoon during steaming and the mouth of the outer skin is inferior. It was. Moreover, the test group 15 was also inferior in the evaluation of the external appearance of frozen food.
On the other hand, in the test sections 17 to 23, in which the number of folds is 2 to 10 per 125 mm of the joint, all of the buds pop out when steamed, the mouth remains of the skin, the texture of the skin, and the appearance of the frozen food The evaluation was excellent. Among them, the number of folds was 2 to 8 per 125 mm of the joint, and the test sections 17 to 20 and 22 having a fold width of 4 to 15 mm were particularly excellent in evaluation.

According to the present invention, the outer skin has a soft texture that is like a raw Yatsuhashi-like texture, and it is possible to achieve both a moldable hardness and extensibility sufficient to wrap the inner parts at the time of manufacture. Providing completely new frozen food that can be produced.
In addition, the frozen food of the present invention has no spear popping out during the heat treatment, and a suitable amount of outer skin remains in the mouth during eating, and a favorable texture can be obtained in combination with the ingredients, and also has an excellent appearance.
In addition, the filling contained in the frozen food of the present invention has excellent adhesion and separability during production, and has a smooth texture.

DESCRIPTION OF SYMBOLS 1, 1a Outer skin 2 Middle tool 3 Junction part 4 Middle tool wrapped in outer skin

Claims (10)

  A frozen food, characterized in that the inner ingredient is wrapped by a skin containing wheat flour, raw potato starch, etherified starch and fats and oils.   The frozen food according to claim 1, wherein the content of etherified starch in the outer skin is 40 to 70 parts by weight with respect to 100 parts by weight of wheat flour.   The frozen food of Claim 1 or 2 whose content of the fats and oils in a skin is 3-10 weight part with respect to 100 weight part of wheat flour.   The frozen food according to any one of claims 1 to 3, wherein the outer skin is heat-treated together with the inner ingredient.   The refrigeration according to any one of claims 1 to 4, further comprising a joint portion formed by crimping an outer skin facing the middle tool around the middle tool, wherein a pleat is formed in the joint portion. Food.   The frozen food according to claim 5, wherein the number of folds is 2 to 8 per 125 mm of the joint.   The frozen food according to claim 5 or 6, wherein the width of the folds is 4 to 15 mm.   The frozen food according to any one of claims 1 to 7, wherein the intermediate ingredient contains an emulsifier and / or fats and oils.   The frozen food according to any one of claims 1 to 8, wherein the intermediate ingredient comprises a sweet potato.   The frozen food according to any one of claims 1 to 9, wherein the frozen food is thawed by exposure to running water.

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