JP3254203B2 - Production method of changed processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a completely processed food such as baked gyoza or baked shomai.

[0002]

2. Description of the Related Art Grilled gyoza (Nabe pastel child: Quotiel) and grilled sh マ イ mai are
Provide an ingredient body (bean paste: bean paste) that keeps ingredients such as meat and vegetables together with a joining material and keep it in a shape-preserved state. Wrap this ingredient body with flour and water, knead it and wrap it in thinly spread skin (on this skin) May contain tying material such as eggs), followed by frying in oil.

[0003] However, in the above-mentioned method for producing grilled gyoza and grilled shrimp, it is very troublesome to wrap the main body with skin.

[0004] Furthermore, a method is also conceivable in which the ingredient body is wrapped in leather and fried in oil if necessary. However, in this case, there is always a risk that unsold products will be produced.
Large quantities are dangerous.

[0005] Further, as described above, this skin contains flour and water as main components, and as the water evaporates with time, it becomes useless as a skin (if the skin has little moisture, the adhesion of the skin to each other is removed, The skin peels off from the main body of the tool).

[0006] Therefore, the conventional grilled gyoza and grilled shomai have a problem that it is not possible to produce only the required amount immediately when needed.

The present invention solves the above problems,
It is an object of the present invention to provide a completely new method of producing processed foods such as grilled gyoza and grilled shomai, which can be produced immediately when needed only when needed.

[0008]

The gist of the present invention will be described with reference to the accompanying drawings.

[0009] The first fabric member 3 of the liquid containing the flour and water into the recess 1 of the heating substrate 2 a recess 1 is arranged a number placed a predetermined amount, is TsumeIri the dumplings or consumer Lee in the recess 1 In this concave portion 1, a liquid second dough material 5 containing flour and water is further put, and the ingot body 4 is put into the first dough material 3 and the second dough material. 5 and is embedded in the fabric material 6 of the mixed liquid, you cooking the dough material 6 and ingredients body 4 by heating the heating board 2
A method of manufacturing a strange fairly processed foods, said second fabric material 5
The present invention relates to a method for producing a modified processed food, characterized in that only ingredients such as vegetables are contained in the food.

2. The method according to claim 1, wherein said second dough material 5 is the same as said first dough material 3 but also includes ingredients such as vegetables. It is related to.

When heating the heating substrate 2 to heat and cook the dough material 6 and the ingredient main body 4, the recess 1
The holding member 7 from above to the manufacturing method of the changes processed food according to any one of claims 1, wherein the benzalkonium be buried holding a tool body 4 in the recess 1 in the dough material 6 It is related.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention (how to implement the invention) which is considered to be preferable will be described with reference to the drawings, showing the operation and effect thereof.

A small amount of the first dough material 3 is placed in the concave portion 1 of the heating substrate 2 having a large number of concave portions 1 arranged side by side like an octopus baking machine.

In this state, the first fabric material 3 is disposed between the ingredient body 4 and the inner wall of the concave portion 1, and the upper part of the ingredient body 4 is exposed on the first fabric material 3. State.

Subsequently, the second dough material 5 is put into the concave portion 1, and the component body 4 is buried in a liquid dough material 6 in which the second dough material 5 and the first dough material 3 are mixed. .

Subsequently, when the heating substrate 2 is heated, the dough material 6 in the concave portion 1 is solidified to form the skin portion 8, and the ingredient body 4 is cooked.

That is, by the above process, a taste-change processed food such as grilled gyoza or grilled shomai having a shape like an octopus grill and having a skin portion 8 provided around the cooked ingredient body 4 is manufactured. Will be.

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A specific embodiment of the present invention will be described with reference to the drawings.

In this embodiment, a predetermined amount of a liquid first dough material 3 containing flour and water is put into the concave portion 1 of a heating substrate 2 in which a large number of concave portions 1 are juxtaposed. The tool main body 4 to be packed in the processed food, such as, is placed in a shape-retaining state, and a liquid second dough material 5 containing flour and water is further put into the concave portion 1 so that the tool main body 4 is in the second shape. It is embedded in a liquid dough material 6 in which one dough material 3 and a second dough material 5 are mixed, and the heating substrate 2 is heated to heat and cook the dough material 6 and the component body 4. Fabric material 6
Is used as the skin portion 8, and the cooked ingredient main body 4 is manufactured in a state of being wrapped in the skin portion 8 to produce processed food.

Hereinafter, this will be described in more detail. For the sake of simplicity, in this embodiment, a case where about 20 g of processed food is manufactured will be described.

A heating substrate 2 having a large number of concave portions 1 arranged side by side like an octopus baking machine is prepared. The inner wall of the concave portion 1 is desirably formed as round as possible to uniformly heat and cook the dough material 6 and the ingredient body 4.

First, a liquid first dough material 3 is placed in the recess 1. This first dough material 3 is obtained by mixing flour, water and eggs (= connecting material) in a weight ratio of 1: 2.8: 0.1.
Use g.

Subsequently, the tool body 4 is put into the recess 1. In this state, the first fabric material 3 is disposed between the ingredient body 4 and the inner wall of the concave portion 1, and further, the state in which the upper part of the ingredient body 4 is exposed on the first fabric material 3. Become.

The tool body 4 has substantially the same shape as the inner wall of the recess 1 and is slightly smaller than the recess 1.

The ingredient main body 4 is specifically made of vegetables 44.
1 (cabbage 35.0, onion 5.0, leek 2.1, zasai 1.0, garlic 1.0), meat 42.1 (pork 20.00)
0, chicken 12.0, lard 10.1), binding material 4.6 (egg white 3.0, starch 1.6), seasoning ingredient 9.2 (granular vegetable protein 3.0, soy sauce 1.6, (Seiyu soup 1.0, livestock meat extract 0.7, sugar 0.6, sesame oil 0.6, salt 0.4, fish extract 0.1, seasoning 1.2, plus spices) 13 g is molded and kept in a shape-retained state.

The meat used for the ingredient main body 4 is such that the ratio of lean to lean is substantially constant. This is because, if the ratio of the lean and the lean is different, when the food is cooked, the ingredient main body 4 and the thin skin 8 may be separated and difficult to eat.

Further, before the ingredient main body 4 is put into the concave portion 1, a surface of the ingredient main body 4 is coated with an anti-peeling material obtained by dissolving starch in water. 8 becomes difficult to separate.

Subsequently, the second material 5 is put into the recess 1.
The tool body 4 exposed on the first fabric material 3 is concealed by the second fabric material 5, and the tool body 4 is
And the second dough material 5 are buried in a liquid dough material 6 mixed.

The second material 5 may be the same material as the first material 3, or may be another material. In this embodiment, specifically, a mixture of flour, water, egg, cabbage, and green onion at a weight ratio of 1: 2.8: 0.1: 0.2: 0.1 (first dough material) 3 plus cabbage and green onions) 10 g.

Subsequently, by heating the heating substrate 2, the dough material 6 in the concave portion 1 is solidified into a skin portion 8, and
The ingredient main body 4 is cooked, and the ingredient main body 4 is shaped like an octopus wrapped in a skin portion 8, and further, has a taste like grilled gyoza or grilled shoumai. The unified processed food 9 having a very unusual texture without any boundary between them is manufactured.

By the way, during the heating and cooking, if the ingredient main body 4 rises from the dough material 6, the ingredient main body 4 will not be in a state of being wrapped in the skin portion 8. Therefore, in the present embodiment, the concave portion 1
After the second dough material 5 is put in the cover plate 10 for covering the heating substrate 2
A holding body 7 provided with a pressing body 11 for pressing the tool body 4 in the recess 1 is provided above the recess 1, and a pressing body of the holding body 7 is provided.
By 11, the ingredient body 4 in the concave portion 1 is embedded and held in the fabric material 6.

The holding of the component body 4 by the holder 7 may be performed until the material 6 is semi-cured (if the material 6 is semi-cured, the component main body 4 does not rise). In the example, a method is adopted in which the tool main body 4 in the concave portion 1 is buried and held in the dough material 6 by the holding body 7 for 2 minutes, and then the holding body 7 is removed and heating and cooking is continued for 6 minutes. I have.

According to the above steps, the ingredient body is present inside the skin like a grilled gyoza or grilled shoumai, in a shape like octopus grilled, and tastes like a grilled gyouza or grilled shoumai, and the skin 8 The processed food 9 having a changed texture with no clear boundary with the main body 4 is produced.

The modified processed food 9 may be eaten as it is after being taken out of the recess 1, or after being cooled,
It may be frozen and stored and eaten warmed as needed, or packed and shipped in a frozen state.

In the present embodiment, as described above, the cooking main body does not have to be wrapped in a skin and then cooked, unlike the conventional grilled gyoza or grilled shomai. Can be wrapped in the skin portion 8, so that it can be manufactured in a very short time, and can produce only the required amount immediately when needed.

[0036] In addition, conventional grilled gyoza or grilled sh マ イ mai wraps the main body of the skin when making the skin, for example, if the water content is too low, the skin breaks. Could not do so, so the mixing ratio of water in the skin had to be set to some proper value,
With this proper mixing ratio of water, there is a problem that when the product is frozen and stored after heating and cooked in a microwave oven, the skin becomes very hard due to evaporation of water.
However, in the present embodiment, it is not necessary to set the moisture as in the conventional grilled gyoza or grilled shrimp, and therefore, even if the moisture in the dough material 6 is increased, the skin portion 8 can be formed. After cooking, the processed food 9 is frozen and preserved.
Does not become hard, and in this respect, it is excellent in practicality.

Further, since the surface of the component body 4 in the shape-retained state is coated with a peel-preventing material obtained by dissolving starch in water, the component body 4 and the skin 8 may be separated after heating and cooking. Instead, the ingredient main body 4 and the skin portion 8 are integrated, and the boundary between the two is completely unrecognizable.

By the way, conventional grilled gyoza and grilled shomai cannot be put in the skin. Because
This is because if there is an ingredient in the skin, when the skin is deformed to wrap the ingredient body (bean paste), the skin will tear at the site where the ingredient is present. However, according to the present embodiment, since there is no skin deformation step, the skin does not tear even if the ingredients are mixed in the skin.

Therefore, in this embodiment, vegetables such as vegetables can be put into the dough material 6, and the processed foods 9 with various flavors added to the skin portion 8 can be manufactured by using the same. Unlike processed foods such as baked Shumai, it is a very strange and delicious processed food.

It is also possible to put vegetables and the like in the first dough material 3. In this case, for example, for continuous mass production, the heating substrate 2 is always heated, and the concave portion of the heating substrate 2 is formed. When adopting a method to 1 sequentially placed a first fabric material 3 or the like, the time the first fabric material 3 is heated, than the time period and the second fabric member 5 ingredients body 4 is heated is heated long since, the problem that ingredients contained in the first fabric material 3 is excessively heated is also generated. Therefore, it is better to adopt a configuration in which ingredients such as vegetables are put only in the second dough material 5 as in this embodiment.

In addition, since the ingredient main body 4 is securely buried in the dough material 6 by the holding body 7 and cooked by heating, the ingredient main body 4 is surely wrapped in the skin portion 8 to form the processed food 9.

[0042]

According to the present invention, as described above, the dough hardens and wraps the ingredient body at the same time as cooking, so that it can be prepared in a very short time even if it is not prepared. It is a method for producing a processed food excellent in practicality, which is capable of producing only a required amount immediately when needed.

In addition , the thin skin in which the dough material is hardened contains ingredients such as vegetables, and it is possible to produce a new delicious processed food that is completely different from processed foods such as conventional grilled gyoza and grilled shomai. .

According to the second aspect of the present invention, since the second fabric material is the same as the first fabric material with additional components, the second fabric material can be manufactured very easily. Become.

According to the third aspect of the present invention, the main body is buried and held in the cloth material by the holding body, so that the main body is securely wrapped in the solidified skin portion of the cloth material.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a step of putting a first fabric material 3 into a concave portion 1 of the present embodiment.

FIG. 2 is an explanatory diagram showing a step of inserting a tool main body 4 into a concave portion 1 of the present embodiment.

FIG. 3 is an explanatory diagram showing a step of putting a second cloth material 5 into the concave portion 1 of the embodiment.

FIG. 4 is an explanatory diagram illustrating a heating cooking state of the present embodiment.

FIG. 5 is an explanatory partial cross-sectional side view of the processed food 9 manufactured according to the present embodiment.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 recess 2 heating substrate 3 first dough 4 tool body 5 second dough 6 dough 7 holder

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-216632 (JP, A) JP-A-4-126064 (JP, A) JP-A-10-215775 (JP, A) JP-A 11-216 28080 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23K 1/48

Claims (3)

(57) [Claims] 1. A recess put a predetermined amount of the first dough material liquid containing flour and water in the concave portion of the heating substrate juxtaposed number, ingredients body is TsumeIri the dumplings or consumer Lee in the recess In a shape-retaining state, and further into this recess a liquid second dough material containing flour and water, and the ingredient body is mixed with the first dough material and the second dough material in a liquid dough embedded in the wood, the production method der variant fairly processed food by heating the heating board you cooking the dough material and ingredients body
Therefore, only the second dough material contains ingredients such as vegetables.
A method for producing a processed food, characterized in that: 2. The method according to claim 1, wherein the second dough material is the same as the first dough material, with the addition of ingredients such as vegetables. 3. When the heating substrate is heated to cook the dough material and the ingredient main body, the heating material is kept from above the concave portion.
It buried retain ingredients body in the recess in the dough material by lifting body
Method for producing instead processed food according to any one of claims 1, wherein the this.