JP3275086B2 - Manufacturing method of baked 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 baked food having a roasted potato-like appearance and flavor.

[0002]

2. Description of the Related Art Roasted sweet potatoes are popular because they have a unique flavor and can be easily eaten. However, since the sweet potato as a raw material is a natural product, its size and shape are not uniform. Therefore, it was not suitable for mass sales at fast food restaurants, convenience stores, and the like. In order to solve this drawback, sweet potatoes which have been steamed and then crushed, that is, sweet potatoes which have been cooked by heating, are conventionally formed into various shapes such as those of natural sweet potatoes, and then the surface of the molded product is creped. Foods wrapped in film foods have been developed. According to this method, it is possible to produce a food having a constant weight and a desired shape. Further, since the wrapped food is wrapped with the film food, it is easy to handle during the distribution process and cooking, and has an advantage that it can be easily eaten. Thus, this wrapped food has a good sweet potato flavor, but is not roasted or breeze in appearance. Even if the wrapped food is simply baked, the appearance of the wind cannot be obtained even if it is baked.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a baked food having an appearance and taste that are very similar to those of sweet potatoes.

[0004]

Means for Solving the Problems That is, claims of the present invention
Item 1 of the invention mainly uses sweet potatoes that have been subjected to heat cooking.
After molding the filling material as a raw material into a predetermined shape,
Apply paste dough mainly composed of flour to the surface, then
Characterized by firing to form a scorched coating
Manufacturing method of baked food.

The filling material containing sweet potatoes subjected to the heat cooking process in the present invention is obtained by subjecting the sweet potatoes from which the skin has been removed in advance to baking, steaming or the like, if necessary, to crush the sweet potatoes and, if necessary, saccharides. , Oils, fats, egg yolks, dairy products and the like are added and heated and kneaded. The filling material is formed into any desired shape such as an elliptical shape, a cylindrical shape, a prismatic shape, or a conical shape at both ends or one end, but is preferably formed into a shape reminiscent of sweet potato.

[0006] In the present invention, it is necessary to mainly use flour,
Eggs, sugars, amino acids, proteins, etc.
Paste on the surface of the molding of the filling material
Apply and bake to form burnt coating
Let it. This paste dough contains cacao mass and cocoa cake.
It is preferable to add ki, cocoa powder, chocolate, caramel, coffee, black tea, brown sugar, natural coloring agents, synthetic coloring agents and the like. The above-mentioned baking produces a scorched portion on the surface of the paste dough. Then, the burnt or burnt portion of the surface comes to have the appearance of a real baked product, and emits the fragrance of a real baked product. Moreover, since the burnt coating can be peeled off just like peeling the skin of the baked goods, the appetite is apprehended. The application of the paste dough mainly composed of flour is performed by enrobing, dipping, brushing or the like. In addition, baking is usually performed using an oven, a direct fire type browning machine, etc.
Perform at ~ 500 ° C.

[0007] The invention according to claim 2 of the present invention is characterized in that the heating
Fillin made from sweetened sweet potatoes
After shaping the material into a predetermined shape, wrap it in a film food, then
Apply a paste dough mainly composed of flour to the surface,
Characterized by post-baking to form a scorched coating
This is a method for producing a baked food. The filling material and the baked coating mainly composed of flour in the second aspect of the invention are the same as those of the first aspect. In addition, as a film-like food, mainly flour and / or eggs, fats and oils,
What is homogenized by adding water, milk and the like, and baked into a thin film is used. In order to wrap the filling material with the film-like food, the molding of the filling material may be put on the film-like food and wrapped, or the filling material may be put on the film-like food and wrapped and molded into a predetermined shape at the same time. Alternatively, after wrapping the filling material, the wrapped material may be formed into a predetermined shape. The shape after the wrapping is formed into an arbitrary desired shape such as an elliptical shape, a cylindrical shape, a prismatic shape, or a conical shape at both ends or one end, but is preferably formed into a shape reminiscent of sweet potato.

After wrapping the molded product of the filling material in a predetermined shape as described above, the above-mentioned paste material mainly composed of flour is applied to the surface thereof and then baked. In the invention of claim 2, if the filling material is wrapped with a film food and the wrapped food is baked as it is,
Although it is difficult to obtain the appearance of a roasted breeze, if a paste dough mainly composed of flour is applied thereon and then baked, an appearance very similar to the roasted pan is obtained. Moreover, the burnt part and the burnt part of the surface become fragrant like a real baked thing, and the burnt coating can be peeled off in such a state that the skin of the baked goods is just peeled off. Further, since the sweet potato-like molded product is once wrapped in a film-like food and then baked by applying paste dough, the burnt coating can be easily peeled off, and the fragrance is further improved. The application of the paste dough mainly composed of flour and the subsequent baking can be performed in the same manner as in the first aspect of the present invention. The baked food of the present invention can be stored frozen. When frozen and stored, it is thawed, heated if desired, and served for edible use. Even after thawing, the fragrance of the roasted breeze and the appearance of the roasted breeze do not change. Thawing can be performed by natural thawing, refrigerated thawing, thawing in a microwave oven or an oven, or the like.

[0009]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples. Example 1 Sweet potato was steamed, crushed and mashed. To 100 parts by weight of this mashed sweet potato, 30 parts by weight of upper sucrose, 6 parts by weight of egg yolk, 5 parts by weight of margarine and 4 parts by weight of raw cream are added, and the mixture is kneaded well by heating using a kneading machine to make a filling material. Was prepared. This filling material was formed into a sweet potato shape. On the surface of this molded product, flour 10
0 parts by weight, 5 parts by weight of cocoa and 130 parts by weight of water were blended, and a paste-like dough was applied by stirring. The coating was performed by enrobing. Then in a gas oven, 300
C. for 5 minutes. This baking resulted in a scorched portion on the surface of the paste dough, giving the appearance of a real baked product and giving off the fragrance of a real baked product. The scorched portion could be peeled off just like peeling the skin of the baked thing.

Example 2 [0010] Sweet potato was steamed and crushed into a mash. To 100 parts by weight of this mashed sweet potato, 25 parts by weight of upper sugar, 6 parts by weight of egg yolk, 5 parts by weight of margarine, and 4 parts by weight of raw cream are added, and the mixture is kneaded well under heating using a kneading machine to fill the filling material. Was prepared. This filling material was formed into a sweet potato shape. 100 parts by weight of flour and 30 white sugar
25 parts by weight of liquid oil, 55 parts by weight of whole egg, 10 parts by weight of skim milk, 5 parts by weight of sweet potato powder, 5 parts by weight of cocoa, 0.5 parts by weight of salt and 140 parts by weight of water,
This composition was fired into a thin film using a firing drum.
This calcined product was cut into a size of 18 cm in diameter to obtain a film-like food. The sweet potato-like molded product was placed on the film food, and the film food was folded to wrap the molded product. On the surface of this packaged food, 100 parts by weight of flour, 5 parts by weight of caramel, and 130 parts by weight of water were mixed, and a dough that was made into a paste by stirring was applied. The coating was performed by brush coating. Then, it was placed in a direct fire type browner and baked at 400 ° C. for 1 minute. This baking resulted in a scorched portion on the surface of the paste dough, giving the appearance of a real baked product and giving off the fragrance of a real baked product. The scorched part could be peeled off just like the baked skin peeled off. Then, since the sweet potato-like molded product was once wrapped in a film-like food and then baked with a paste material, the burnt coating could be easily peeled off, and the fragrance was further improved.

[0011]

According to the method for producing a baked food product of the present invention, a flour is mainly contained on the surface of a molded product of a predetermined shape of a filling material mainly composed of sweet potatoes subjected to heat cooking .
The paste dough is applied and then fired to form a scorched coating, so that the scorched or scorched portion of the surface has the appearance of a real baked product and emits the savoryness of a real baked product. Moreover, the burnt coating can be peeled off in such a state that the skin of the baked goods is peeled off. Thus, the taste and the appearance present the real sweet potato roast, which is appetizing. Further, the baked food of the present invention can be manufactured into a fixed size and a desired shape, and is suitable for mass production. In addition, it can be eaten easily by hand with a roasted image. It can be frozen and preserved, and the appearance and taste of the wind remain the same after thawing and baking. Furthermore, there is an advantage that transportation, storage, cooking and handling are easy. Therefore, the baked food of the present invention is most suitable as a fast food or snack food.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shinobu Sugiyama 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-63-366969 (JP, A) non-no Encyclopedia of Cooking Basics, Japan, Shueisha Co., Ltd., October 30, 1992, p. 289 (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00 A23G 1/00-9/30

Claims (2)

(57) [Claims] 1. A method of forming a filling material mainly composed of sweet potatoes subjected to heat cooking into a predetermined shape, applying a paste material mainly composed of flour to the surface thereof, followed by baking to form a scorched coating. A method for producing a baked food characterized by the following. 2. Forming a filling material mainly composed of sweet potatoes subjected to a heat cooking process into a predetermined shape, wrapping it in a film-like food, then applying a paste dough mainly composed of flour to the surface thereof, followed by baking and scorching. A method for producing a baked food, comprising forming a coating.