JP3288674B2 - Processed food with low moisture content and high calorie and excellent nutritional balance - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a processed food having a low moisture content and a high calorie and an excellent nutritional balance. More specifically, the main nutrients are contained in a well-balanced manner, the calorific value is as high as 550 to 650 Kcal / 100 g, and the water content is as low as 1.0 to 1.9% by weight, which enables long-term storage. Particularly, the present invention relates to a processed food which is useful as an emergency food or an emergency aid food, and has a low moisture content, a high calorie content and an excellent nutritional balance.

[0002]

2. Description of the Related Art Conventionally, portable foods for outdoor activities such as mountain climbing, exploration, camping, and traveling abroad such as voyages, or
Emergency food stockpiled to be prepared for an emergency such as a disaster such as an earthquake or flood, distress, etc., or emergency aid food such as food for emergency relief for refugees or affected areas due to political instability overseas or food for rescue teams Portable foods such as instant noodles, emergency foods such as campan, and emergency aid foods are known. These portable foods, emergency foods and emergency aid foods are prepared in advance so that various kinds of emergency situations and situations that may be encountered in the future can be anticipated and various foods can be appropriately handled accordingly. Selected and stored in emergency storage warehouses. However, these various emergency foods usually contain necessary amounts of various nutrients together with water so as to be able to appropriately respond to each case, depending on the application, and are heated. Alone or
It must be made so that it can be easily consumed by simply pouring boiling water and without any special cooking or processing.

[0003]

However, the above-mentioned portable foods, emergency foods, or emergency aid foods are not necessarily balanced foods when viewed from a nutritional point of view. If a long period of time is required, as in the case of, for example, these conventional portable foods, emergency foods, or emergency aid foods must be continuously consumed for a long time, there is a nutritional problem with such foods. there were.
However, in reality, in emergency or emergency situations, the problem of nutritional balance among the rescue workers and rescuers has been postponed. Such portable foods, emergency foods, or emergency aid foods can be obtained by subjecting foods containing starches, which are particularly excellent in nutritional balance, to various kinds of processing, and all of them have a certain amount or more of water, usually about 5-7. It usually contains about% water. However, such portable foods, emergency foods, or emergency aid foods containing a relatively large amount of water may decay in the presence of such a relatively large amount of water, depending on storage methods and storage conditions. It is not easy to withstand long-term storage, and the presence of moisture increases the weight and capacity, which hinders transportation and carrying. In addition, there is also a problem that a variety of foods must be stockpiled in order to obtain nutritionally balanced nutrition. On the other hand, the amount of water contained in the food is, rather than being present in these portable foods and replenishing the body, due to foods prepared separately or drinking water such as water bottles or waterworks, and in some cases, mountain streams. It can be separately ingested by collecting it from water, rainwater, etc., and it is impossible to replenish the amount of water required for the human body only with these portable foods.

[0004]

Accordingly, the present inventors have
Minimize moisture in portable foods, emergency foods, or emergency aid foods to make them harder to rot and withstand long-term storage. Is more important to
Under the idea that it is wise to replace it with other nutrients such as fat or protein for the weight loss and prepare for emergency etc.
To provide processed foods with low moisture content by reducing the water content in foods as much as possible, and to provide foods that contain fats, proteins, and carbohydrates, which are the main nutrients, in a well-balanced manner and have the caloric amount required by ordinary adults As a result of repeated research for the purpose, the raw material dough made by kneading raw materials including starches such as cereals with water is spread on a curved wire net, It is a high-calorie food with a high degree of water transpiration and a low moisture content, excellent long-term storage, and obtained the knowledge that it is a processed food with an excellent nutritional balance. Things. Therefore, the processed food of the present invention having a low moisture content and a high calorie and an excellent nutritional balance has a protein content of 4 to 15% by weight and a lipid content of 30%.
Curved plate-shaped processed food containing 含有 55% by weight and saccharides of 40-60% by weight, and the processed food has a moisture content of 1.0-1.0%.
1.9% by weight, calorie is 550-650 Kcal / 100
g.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION [I] Processed food with high calorie and low moisture content (1) Composition (a) Constituents The processed food of the present invention having a low moisture content and high calorie nutritional balance is excellent in protein. 4 to 15% by weight, preferably 5
-12% by weight, 30-55% by weight of lipid, preferably 3%
5 to 50% by weight, and a sugar containing 40 to 60% by weight, preferably 45 to 55% by weight of each nutrient component. The processed food has a water content of 1.0 to 1.9. % By weight, preferably 1.3 to 1.8% by weight, and the calorific value is 550 to 650 Kcal / 100 g, preferably 580.
It is a food of high calorie with 620 Kcal / 100 g. Processed foods excellent in nutritional balance of high calorie and low water content of the present invention can be produced using various food materials, wheat, barley, rye,
It can be obtained by baking a raw material dough obtained by kneading cereals such as rice, buckwheat, millet, millet, corn and the like, particularly preferably a material containing wheat flour as a main raw material, by adding water thereto. If necessary, fats and oils such as butter can be mixed in the raw material dough. Furthermore, the hardness of a product obtained by blending corn starch or the like as necessary can be increased, and the shape retention can be enhanced. It is preferable that the above protein contains animal protein such as skim milk. In that case, it is preferable that the ratio of the animal protein in the protein is 40 to 80% by weight, preferably 50 to 70% by weight. When the content of the protein is less than the above range, there is a disadvantage that the protein may be insufficient when taken for a long time. Further, when the amount exceeds the above range, there is a disadvantage that the shape as a high-quality processed food cannot be maintained. Further, when the lipid content is less than the above range, there is a disadvantage that calories are insufficient in general adults. Further, when the amount exceeds the above range, there is a disadvantage that the food becomes a high fat food. Further, when the content of carbohydrate is less than the above range, there is a drawback that a high-fat food is produced and causes obesity. In addition, when it exceeds the above range, there is a disadvantage that calories are insufficient in general adults. When the water content in the food is less than the above range, there is a drawback that the food does not have a curved plate shape and cannot maintain a good shape as a processed food. In addition, when it exceeds the above range, there is a disadvantage that the long-term storage property is reduced. Furthermore, if the amount of heat in the food is less than the above range, there is a disadvantage that calories are insufficient in general adults. On the other hand, if it exceeds the above range, there is a drawback that general adults have excessive calories and cause obesity.

(B) Measurement method Analysis of the contents of these proteins, lipids, carbohydrates, ash, moisture, and calories was carried out on April 1, 1997, published in the second edition, edited by the Science and Technology Agency Resource Research Committee, Ministry of Finance. It can be measured by the method described on pages 12 to 28 of the Shigeki Japan Food Standard Ingredient Table published by the Printing Bureau. Specifically, for example, it is measured by the following method. Protein Protein is calculated by converting the total nitrogen content determined by the Kjeldahl decomposition method into a nitrogen-protein conversion factor for each food (flour: 5.7).
0, dairy product: 6.38). The ratio of animal protein in the protein is calculated by separating the animal protein, quantifying it by the Kjeldahl method, or analyzing the amino acids of all the proteins by an automatic amino acid analyzer, and calculating the amino acid composition ratio. For lipids, cereal lipids were measured by the acid digestion method, and dairy lipids were determined by the Reese Gottlieb method. Carbohydrates Carbohydrates, carbohydrate ingredients wheat flour because mostly starch,
The starch is saccharified into glucose and measured. After degreasing the sample, it is decomposed with hydrochloric acid, neutralized with sodium hydroxide, and measured by the anthrone-sulfuric acid method. However, as a shortcut,
It can also be indicated by a value obtained by subtracting the total amount of water, protein, lipid, and ash from 100. Regarding the water content, the flour was dried at normal pressure of 135 ° C. for 1 hour. After the water content of the confectionery is homogenized by rubbing in a polyethylene bag, it is collected in a plastic film bag, stretched thinly, and then dried under reduced pressure.
It is measured by applying a constant-temperature drying method at 0 ° C. Ash , which is an ash mineral, is a residue obtained by heating at 550 ° C. to remove organic substances and moisture. Vitamins Vitamin A (retinol): Saponifies lipids, concentrates unsaponifiable substances, dissolves in chloroform, and measures by antimony trichloride colorimetry. Vitamin B ₁ : Measured by defatting, extraction with hydrochloric acid, enzyme treatment, and thiochrome fluorescence method. Vitamin B _2: the same treated sample vitamin B ₁ is measured by Rumifurapin fluorescence method. Niacin (nicotinic acid): Measured by a microorganism assay (a growth rate of a kind of lactic acid bacteria). Inorganic component (mineral) calcium: Measured by a method in which a sample is incinerated and titrated as an oxalate with a potassium permanganate standard solution. Phosphorus: A sample is ashed, made into hydrochloric acid solution, and measured by molybdenum blue absorption spectrophotometry. Iron: A sample is incinerated, made into a hydrochloric acid solution, and measured by an absorption spectrophotometric method using ortho-phenanthroline. Sodium: Extract with water and measure with an ion densitometer. Potassium: Extract with hydrochloric acid and measure by atomic absorption spectrometry. The calorific value was calculated by multiplying the content of protein carbohydrate by the following energy conversion amount of each component. Protein in flour: 4.32 kcal Lipid in flour: 8.37 kcal Carbohydrate (sugar) in flour: 4.20 kcal Protein in dairy product: 4.22 kcal Lipid in dairy product: 9.16 kcal Carbohydrate (carbohydrate): 3.87 kcal

(C) Raw Materials Various materials can be used as raw materials for forming the above-mentioned constituent proteins, lipids and carbohydrates, as shown below. The main components are wheat, barley, rye, Rice, buckwheat,
Although grains such as barley, millet, and corn can be used, it is particularly preferable to use flour. <Main Ingredients> Protein Protein ingredients can be used as the ingredient material for the above-mentioned protein ingredients. Examples of the ingredients include food ingredients such as wheat flour (soft flour, strong flour), soybeans and other legumes, and animal proteins such as skim milk. Among them, it is preferable to use flour (soft flour, strong flour) to which skim milk is added. As a raw material raw material as a lipid the lipid, there may be mentioned a variety of food materials, butter, butter such as salt-free butter, lard, margarine, can be mentioned oils and fats such as sesame oil, among these It is preferable to use butters and lard. Carbohydrate The raw material material used as the above-mentioned carbohydrate component includes various food materials, such as flour (light flour, strong flour),
Rice flour, soybean and the like can be mentioned. Among these, it is preferable to use wheat flour (light flour, strong flour) as a main component. During other components the materials, particularly the flour, fiber and vitamin B _1, and vitamin such as vitamin B _2, calcium,
Contains minerals such as iron, neighbors, magnesium, zinc, copper, sodium and potassium. Also, in the butter,
It contains vitamins such as vitamin A, vitamin B ₁ and vitamin B ₂ and minerals such as calcium, iron, neighbors, magnesium, zinc, sodium and potassium. However, among these, vitamins that are weak to heat, for example, vitamins B and vitamin C, are decomposed by heating. Therefore, in order to make the processed food of the present invention a food close to a complete food, it is necessary to supplement these deficient nutrients when eating. Further, salt is generally blended at a ratio of 0.5 to 1.5% by weight. <Supplementary ingredients> However, fibrous and heat-resistant vitamins such as vitamin A, vitamin D, and vitamin E
Vitamins, such as calcium, magnesium, iron,
Minerals such as phosphorus, sodium, potassium, copper, iodine, manganese, selenium, zinc, chromium, molybdenum, etc. are required in trace amounts, so they should be blended as minor ingredients in the main ingredients used. Can be. Examples of the ingredients blended as the auxiliary ingredients include vegetable powder, fruit grains, mushroom powder, and seaweed powder. These auxiliary food ingredient components may be used in combination of two or more. Minerals are generally measured as ash, and generally 0.5 to 2% by weight, preferably 0.7 to 2% by weight in the processed food of the present invention without special mixing.
1.5% by weight is contained.

(2) Shape The shape of the processed food 1 of the present invention having a low moisture content and a high calorie and an excellent nutritional balance is as shown in FIGS. 1 (a) to 1 (c). Preferably, the recess 3 is formed in the center 3a, and the wall 3c is formed in the outer peripheral portion 3b. The wall portion 3c is generally an inclined wall surface, and preferably expands toward the end. Specifically, for example, a hollow hemispherical shape as shown in FIG.
Alternatively, a boat shape as shown in FIG.
As shown in FIG. 1 (c), a curved plate-shaped body 2 having a semi-cylindrical convex portion 1a and a concave portion 1b on the back side thereof has a U-shaped, V-shaped, and C-shaped cross section. , Such as vitamin B and vitamin C, which are lost due to heating and baking in the concave space 1c on the back side of the convex 1a. Nutrients to be added, and various foods such as fruits and vegetables according to preference. The thickness of the processed food that is the curved plate-shaped body 2 is generally 5 to 50 mm, preferably 8 to 40 m.
m, particularly preferably 10 to 30 mm. In addition, the processed food that is the curved plate-shaped body 2 has a diameter of usually 20 to 200 mm, preferably 30 to 150 mm, particularly preferably 40 to 100 mm, and the concave portion 1 b
Is generally 10 to 150 mm, preferably 20 to 1 mm.
00 mm, particularly preferably 30 to 70 mm.

(3) Form The processed food of the present invention having a low moisture content and a high calorie and excellent nutritional balance is a raw material obtained by kneading cereals, preferably a material containing wheat flour as a main raw material, with a fixed amount of water. It is manufactured by baking dough. Depending on the type, composition and firing method of the raw material, for example, puff pie, cracker, biscuit, cookie, sable, or a hard-boiled rice cracker with a low water content can be formed into various forms. In particular, it is preferably in the form of a puff pie having a low moisture content or a hard pie having a low moisture content (hard pie). Therefore, as a typical example of the processed food having a low moisture content and a high calorie nutritional balance excellent in the present invention, a puff pie and a hard pie will be mainly described below in detail. Processed foods having excellent moisture resistance are not limited to puff pie and hard pie having a low moisture content described below.

(A) Puff pie Puff pie is made of a main dough prepared by kneading a certain amount of grains such as flour (soft flour, strong flour), fats and oils such as butter, lard, margarine, salt and water, and butter. A method of producing a layered dough by repeating and repeating the butter dough kneaded with fats and oils and a strong powder, and then repeating the process, or extending the main dough and adding butter to the dough. A method of manufacturing a dough by kneading finely divided oils and fats, or a method of mixing cereals such as flour (light flour, strong flour) and fats and oils such as butter in a moisture-free state. In addition, it can be formed into a layered puff pie dough by a method of kneading and manufacturing dough. The puff pie dough obtained by the above method is baked, the layered butter sandwiched between the main dough and the main dough evaporates, or the butter infiltrated into the dough easily evaporates moisture and the main dough and The fluffy layered puff pie is obtained by partially peeling between the main doughs.

(B) Hard pie The puff pie has a fluffy layer and is easily deformed and has a low shape retention. Therefore, a starch such as cornstarch is added at the time of dough production so that the starch content is lower than that of the puff pie. By raising the content and lowering the butter content, the product after baking can be hardened, for example, to a hardness comparable to that of a commercially available cracker, and a hard pie with improved shape retention can be obtained. The hard pie having such a low water content belongs to the category of a normal pie, but does not have a fluffy layer like a puff pie, and has a moderate hardness equivalent to that of a commercially available cracker. Therefore, it seems to be a pie in a new field. The resulting low moisture hard pie is
The inside is layered like the puff pie, but since each layer is not peeled off as much as the puff pie, the surface is also formed with a hardened layer, high shape retention, easy to carry, low moisture content Therefore, it has good long-term preservability and is most suitable as emergency food or emergency aid food. A hard pie having few voids inside the pie generally tends to be difficult to lower the moisture content, but the hard pie of the present invention can be processed food having a low moisture content while increasing the hardness.

[II] Production of processed food having low moisture content and high calorie and excellent nutritional balance The processed food of low moisture content and high calorie and having excellent nutritional balance according to the present invention is prepared by adding water to raw materials including cereals. The kneaded raw material dough is developed on a curved wire mesh and shaped into a curved plate, and then heated and baked from below the wire mesh to evaporate and disperse the moisture in the raw material dough. Can be manufactured. However, depending on the type of raw material, the mixing ratio or the mixing method, it is formed in various forms such as puff pie, hard pie (hard pie), cracker, biscuit, cookie, sable, or hard-baked rice cracker as described above. can do. Above all, the raw material containing the cereals is preferably manufactured using flour as a main raw material.
Further, it is preferable that the heating and baking be performed from below and above the curved wire mesh via an iron plate. The curved metal net is preferably a bell-shaped net. As a typical example of the processed food having a low moisture content and a high calorie nutritional balance excellent in the present invention, a method for producing puff pie and hard pie will be mainly described in detail below. Processed foods having an excellent balance are not limited to puff pie and hard pie having a low moisture content described below.

(1) Preparation of Puff Pastry (a) Raw Materials and Mixing Ratio A low moisture content puff pie, which is one of the embodiments of the processed food having a low moisture content and a high calorie nutritional balance, according to the present invention, A method for preparing pie crust, which is a raw material for hard pie, will be described. This puff pastry contains a certain amount of flour, starch such as corn starch, and protein such as skim milk,
Butter, lard, margarine and other oils and fats, salt, and water, the amount of water, protein, lipids, sugars in the raw material components before firing required amount so that the composition shown below Mix each raw material. Ingredient composition As for the ingredient composition, protein is 4 to 15% by weight, preferably 5 to 12% by weight, lipid is 30 to 55% by weight, preferably 35 to 50% by weight, and saccharide (starch) is 40% by weight.
-60% by weight, preferably 45-55% by weight. When salt content adjustment is required, a very small amount of salt may be added.

(B) Preparation of dough These are prepared as follows, by dividing into a main dough containing a large amount of flour and a butter dough containing a large amount of fats and oils such as butter, lard and margarine. After overlapping and extending, it is preferable to mix the two layers by repeating folding so that a layer containing a large amount of lipid and a layer containing a small amount of lipid are formed in a layered form. Main dough The main dough usually consists mainly of light flour, strong flour, unsalted butter, salt and water. What added skim milk is used as needed. Butter Dough On the other hand, butter dough is composed of a small amount of strong flour and a large amount of fats and oils such as unsalted butter. Moisture Content Moisture is preferably contained at 20 to 30% by weight. This amount is obtained by adding other components, for example, the moisture contained in the flour in the main dough and the butter dough, in addition to the one added as water.

An example of the mixing ratio of the raw material for the pie crust and a specific example of the procedure of its preparation are as follows. Mixing ratio of main dough Light flour: 110 (parts by weight) Strong flour: 15 (parts by weight) Unsalted butter: 15 (parts by weight) Salt: 1.5 (parts by weight) Water: 62 (parts by weight) Butter dough Strong flour : 15 (parts by weight) Unsalted butter: 85 (parts by weight) Preparation ... Salt water is prepared and cooled in a refrigerator. 2c butter
Cut into m squares. Preparation of main dough Mix flour and strong flour for main dough to be homogeneous. Chop unsalted butter in flour until fine. Gently rub by hand and mix (be careful not to raise the temperature). Slowly add the cooled saline, mix and knead lightly. Put the kneaded dough in the refrigerator and cool. Preparation of butter dough Knead unsalted butter at room temperature, shake strong powder,
Mix well. Wrap the lump of butter dough in wrap and cool in the refrigerator. Match the main dough with the butter dough. Spread main dough, put butter dough on it and wrap with main dough. Flatten the combined dough. After extending to a thickness of about 5 mm, fold and extend again. Wrap it in plastic wrap and cool in refrigerator for 30 minutes. The above operation is repeated three more times. The last cooling time is about 60 minutes. The cooled dough is stretched to a thickness of 2 to 3 mm.

(2) Baking The pie crust prepared as described above is
As shown in FIG. 2B, while being placed on a wire net 3 having a special shape, it is placed in an oven 4 and an oven hot bottom plate 4a is placed.
And bake between the oven hot baking sheet 4b. (A) Wire Mesh As the wire mesh 3, a fine wire mesh 3 having a concave portion 5 formed in the center 3 a and a curved plate-shaped wire mesh 3 having an outer peripheral portion 3 b as a wall portion 6 is used upside down. The wall portion 6 is preferably inclined so as to spread toward the tip of the outer peripheral portion 3b, and has a space portion 1c on the concave portion 5 side of the curved plate-shaped wire mesh 3. is there. The curved wire mesh 3
For example, as shown in FIG. 2A, a bell-shaped wire net 3 as shown in FIG. 2A, an inverted boat-shaped wire net 3 'as shown in FIG. 3, and side plates 7a at both ends as shown in FIG. A semi-cylindrical plate-shaped wire mesh 3 ″ provided with 7b can be used. The bell-shaped wire net 3, the inverted boat-shaped wire net 3 ', and the semi-cylindrical plate-shaped wire net 3''preferably have a flange 8 formed on the outer peripheral portion 3b. This bell-shaped wire mesh 3
Preferably, it has a hat-like shape having a flange portion 8. The flange portion 8 is provided to prevent the soft pie crust 9 from dripping on the hot plate 4a when the pie crust 9 is placed thereon. If the collar portion 8 is not formed, the fabric is in direct contact with the iron plate and is scorched, so that the later-described fabric shrinkage phenomenon hardly occurs. The mesh of the curved wire mesh 3 is a fine mesh, for example, a curved wire mesh 3 having a mesh size of 7 mm or less. The mesh 3 is placed upside down on the hot plate 4 a of the oven 4. Place. The wire net 3 is placed on the hot plate 4a and is heated via the hot plate 4a. Although the mesh is preferably smaller in the above range, the mesh is more likely to be broken, so that a mesh having a thickness of 0.15 to 5 mm, preferably 0.3 to 3 mm is used. The height of the wire mesh from the top 6 of the wire mesh 1 to the hot plate 4a is preferably in the range of 30 to 50 mm.

(B) Shaping The pie dough 9 formed as described above is gradually thinned from the top 11 of the wire mesh 3 having a curved plate shape, preferably a hollow hemisphere shape, to the periphery thereof, and is spread to the flange portion 8. FIG. 2 (a)
The pie crust 9 is placed on the bell-shaped wire net 3 as shown in FIG. 1 and is developed thinly, for example, to a thickness of 2 mm. However, when the pie crust 9 is baked, the moisture evaporates as shown in FIG. 2 (b), causing a shrinkage phenomenon of the pie crust, resulting in a gap of 3 to 5 mm between the pie crust 9 and the flange 8. 10 are formed. The pie crust 9 is formed into a bell shape because the concave portion 5 formed by forming the bell shape is fired in a state in which the bowl is turned down. Therefore, the pie crust 9 is indirectly formed through the hot plate 4a. The shape is such that the heated hot air can be kept in the recess 5 of the wire mesh 3 without rising.

(C) Heating conditions After shaping in this manner, for example, in an oven 4 such as an electric oven or a gas oven, generally at a temperature of 180 to 250 ° C., preferably 190 to 230 ° C., for 15 to 40 minutes
Preferably, baking is performed by heating for 20 to 25 minutes. The heating conditions vary slightly depending on the size, thickness, lipid content, etc. of the dough, but are usually baked by heating at 200 ° C. for 20 minutes. At the time of heating, the moisture in the pie crust 9 on the wire mesh 3 evaporates from the surface to the upper outside or the outside from the side direction at the beginning of heating, as shown by the arrow above the wire mesh in FIG. , Evaporates once into the bell-shaped concave portion 5 of the wire mesh 3 through the mesh of the wire mesh 3. Then, the pie crust 9 shrinks as a whole, and a gap 10 is generated between the collar portion 8 and the pie crust 9. However, in the latter half of the heating and baking, the heat heated from the lower heating plate 4a of the wire mesh 3 is trapped in the concave portion 5 of the wire mesh 3 and becomes high temperature, and the pie dough 9 is heated.
This causes a layered gap formed therein. Then, when hot air passes through this gap, moisture is taken from the inside of the pie crust 9 to lower the moisture of the pie crust 9. When a part of the high-temperature heat trapped in the concave portion 5 of the wire mesh 3 is released upward, new hot air 12 is generated by the flange 8 and the pie crust 9.
Is supplied into the bell-shaped concave portion 5 through the mesh of the portion of the gap 10 between them. In this way, not only is the pie crust 9 heated from the outside, but also the pie is baked by passing the high-temperature heat trapped in the recesses 5 of the wire mesh 3 through the pie crust 9.
Since water is evaporated from the outside and the inside of the pie dough 9, it is possible to sufficiently remove moisture from the pie dough 9, and to reduce the moisture content to 1.0 to 1.9% by weight, preferably 1.3 to
It can be baked into a 1.8% by weight, very low moisture content pie. The heated hot air trapped in the bell-shaped recess 5 of the pie crust 9 uniformly heats the entire pie crust 9 and facilitates the permeation of the pie crust 9, thereby reducing the moisture in the pie crust 9. This is because the hot air can be removed by permeation.

[III] Product (1) Features The processed food having a low moisture content and a high calorie nutritional balance thus obtained according to the present invention is baked by the above-described production method. Therefore, it has the following features. By using a wire net having a special shape, the heating conditions of the upper surface and the lower surface of the pie dough become substantially equal, and the state of baking of the front and back of the pie becomes uniform. The product has high heating efficiency, large water evaporation under the same baking conditions, and low moisture content. Because of the baked state as described above, the texture of the product is significantly improved. The processed food of the present invention, which has a low moisture content and a high calorie nutritional balance, has a low moisture content, a high fat content, is a high calorie diet, and contains protein. Not only does it contain key nutrients, but it also contains various vitamins and minerals such as calcium, other than the heat-sensitive vitamins contained in cereals. If they are taken together, they can be used as lightweight, compact, high-nutrition foods that hardly cause nutritional problems even when taken for a long time. The processed food excellent in nutritional balance of high calorie and low water content of the present invention has an extremely low water content,
Even a simple packaging such as a cardboard box can withstand a long-term storage of more than six months, so it is expected that a considerably long-term storage will be possible by using a sealed packaging container.

[IV] Applications The processed food of the present invention obtained as described above, which has a low moisture content and a high calorie balance and excellent nutritional balance, can be used for outdoor activities such as mountain climbing, exploration, camping, and overseas travel such as voyage. It can also be used as portable food to carry, etc., but it can be stored for a long period of time, so emergency foods to be stored in case of emergency such as disasters such as earthquakes, floods and distresses, or overseas It is preferable to use it as food for emergency relief, such as food for emergency relief to refugees and disaster-stricken areas caused by political unrest, and food for rescue teams. Filling The processed food of the present invention having a low moisture content and a high calorie and an excellent nutritional balance has the above-described composition and state, and particularly has a recessed space, so that it can be obtained here. By turning the pie upside down, the concave space can be filled with foods containing jams, jellies, heat-sensitive vitamins such as vitamins B and vitamin C, fruits, vegetables and the like.

[0021]

The present invention will be described more specifically with reference to the following examples and comparative examples. Example 1 (Manufacture of puff pie) (1) Wire mesh A wire mesh having a mesh size of 0.5 mm was formed into a bell shape having a radius of 40 mm and a height of 50 mm, and a width of 5 mm in a horizontal direction was formed around its outer periphery. A firing mold provided with a protruding flange-shaped body was manufactured, and the firing mold was placed on a steel plate in an oven with a bell-shaped wire net having a convex portion of a bell-shaped wire mesh on an upper side and a flange-shaped body on a lower side. Placed.

(2) Preparation of Raw Dough On the other hand, raw materials were mixed in the mixing ratio shown in Table 1 below, and a main dough and a butter dough were manufactured according to the following cooking method. Preparation of main dough Mix flour and strong flour for main dough to be homogeneous. Chop unsalted butter in flour until fine. Mix by hand gently rubbing so that the temperature does not rise. Slowly add the cooled saline, mix and knead lightly. Put the kneaded dough in the refrigerator and cool. Preparation of butter dough Knead unsalted butter at room temperature, shake strong powder,
Mix well. Wrap the lump of butter dough in wrap and cool in the refrigerator. Together with this, it is spread to a thickness of about 3 mm on the hollow hemispherical mesh of the bell-shaped wire net. A wire net of the same shape is put on it. Spread main dough, put butter dough on it and wrap with main dough. Flatten the combined dough. After extending to a thickness of about 5 mm, fold and extend again. Wrap it in plastic wrap and cool in refrigerator for 30 minutes. The above operation is repeated three more times. The last cooling time is about 60 minutes. The cooled dough is stretched to a thickness of 2 to 3 mm. The dough is placed on the bell-shaped wire-mesh firing mold, and is spread until the peripheral portion of the dough rests on the firing mold flange. Next, a wire net having the same shape is put thereon.

(3) Baking Transfer the dough placed on the baking mold into an oven,
Bake by heating at a temperature of 200 ° C. for 20 minutes.

(4) Evaluation The outer diameter of which was baked and the moisture was evaporated was 60 mm in outer diameter and 40 mm in inner diameter.
Table 1 shows the composition of a bell-shaped low moisture content pie product having a height of 50 mm, a depth of 50 mm and a thickness of 10 to 30 mm, and the energy obtained therefrom. Thus, a puff pie product having a low moisture content is obtained. This puff pie is a laminated body with multiple layers of appearance, but part of it is peeled up and rolled up and contains a lot of air, so the feeling when eating was crispy Although it was in a state, it had a soft texture and was optimal for a light meal. The puff pie having a low water content obtained in this manner is placed in a cardboard box with the puff pie placed on a paper dish, stored at room temperature for 10 months, and then the cardboard box is opened. And observed
There was no mold generation, no discoloration or deformation in the food, and the food was in a very good storage state. When the puff pie having a low moisture content was tasted, it was found that the taste was almost the same as the state at the time of production.

Examples 2-3 (Manufacture of hard pie) Example 2 shows that, as shown in Table 2, corn starch was blended and the product after baking was slightly hardened to improve the shape retention of the pie. Was carried out in the same manner as in Example 1. Table 2 shows the results. In Example 3, as shown in Table 3, the ratio of starch containing wheat flour was increased, the ratio of butter was decreased, and corn starch was added to make the product after baking harder to maintain the shape of the pie. Was carried out in the same manner as in Example 1 except that was improved. Table 3 shows the results. Thus, the low water content outer diameter 60 mm, inner diameter 40
A bell-shaped, slightly hard (about the same hardness as a commercial cracker) hard pie having a thickness of 10 mm, a depth of 50 mm, and a thickness of 10 to 15 mm was obtained. This hard pie is different from the puff pie-shaped product of Example 1 in that the appearance has a skin formed on its surface, and it looks somewhat hard and hard to lose its shape. Similar to the puff pie-shaped product of No. 1, a multi-layered laminated body is made, and a part of the laminated body is peeled up and rolled up in a small amount, and contains a lot of air. Although the sensation of eating was crispy, it was easy to eat for infants and children, and it was optimal as emergency food and emergency aid food. The hard pie with low moisture content of Examples 2 and 3 obtained in this manner is placed in a cardboard box in a state of being placed on a paper dish and stored at room temperature for 10 months. After that, when the cardboard box was opened and observed, the food was free of mold and did not discolor or deform, and was in an extremely good storage state. When the hard pie having a low water content in Examples 2 and 3 was tasted, it was found that the taste was almost the same as the state at the time of production.

Example 4 (Production of puff pie) The operation was carried out in the same manner as in Example 1 except that skim milk was added. Table 4 shows the results.

Example 5 (Production of hard pie) The same procedure as in Example 3 was carried out except that skim milk was added. Table 5 shows the results.

[0028]

[Table 1]

[0029]

[Table 2]

[0030]

[Table 3]

[0031]

[Table 4]

[0032]

[Table 5]

Comparative Examples 1 to 3 Comparative Examples 1 to 3 were carried out using pie crusts 1 to 3 having the same composition as in Examples 1 to 3 except that they were baked by heating using a flat pie dish without a wire mesh. The water content of the obtained pie product was as shown below. Pie dough 1: Moisture content of pie product 5% (Comparative Example 1) Pie dough 2: Moisture content of pie product 6% (Comparative Example 2) Pie dough 3: Moisture content of pie product 7% (Comparative Example 3) These pies As a result of storing the product in the same manner as in Example 1,
Molds grew after one month in Comparative Example 1, three weeks after in Comparative Example 2, and two weeks after in Comparative Example 3.

[0034]

As described above, the processed food of the present invention having a low moisture content and a high calorie and an excellent nutritional balance, although it is generally difficult to convert a high fat food into a food with a low moisture content. Since the moisture contained in the dough evaporates and volatilizes from the surface and the inside of the dough and can be made to have a low moisture content, the weight is reduced and the storage stability for a long time is excellent, and the main nutrients are contained in a well-balanced manner. Therefore, nutritional problems hardly occur even when taken for a long time, and it is useful as a portable food, an emergency food, an emergency aid food, and the like.

[Brief description of the drawings]

1 (a) to 1 (c) are perspective views of a processed food of the present invention having a low moisture content and a high calorie and an excellent nutritional balance, and FIG. 1 (a) is a hollow hemispherical processed food. , (B) is a boat-shaped processed food, and (c) is a semi-cylindrical processed food.

FIGS. 2 (a) and 2 (b) show processed foods having a low moisture content and a high calorie nutritional balance according to the present invention in an oven using a hollow hemispherical wire mesh firing mold. 3A and 3B are cross-sectional views of a baking mold and a pie crust when baking is performed, and FIG. 3A is a cross-sectional view of a state before baking, and FIG. 3B is a cross-sectional view of a baking state.

FIG. 3 is a sectional view of a firing mold having an inverted boat-shaped wire mesh.

FIG. 4 is a partially cutaway cross-sectional view of a firing mold formed as a half-cylinder plate-shaped wire net having side plates at both ends.

[Explanation of symbols]

Reference Signs List 1 Processed food with low moisture content and excellent in nutritional balance of high calories 1a Convex part 1b Concave part 1c Depressed space 2 Curved plate 3 Wire mesh 3 'Wire mesh (inverted boat shape) 3''Wire mesh (half cylindrical plate shape) 3a center 3b outer peripheral portion 3c wall portion 4 oven 4a oven hot bottom plate 4b oven hot top plate 5 concave portion 6 wall portion 7a, 7b side plate 8 flange portion 9 pie dough 10 gap 11 top 12 new hot air

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/29-1/308 A23L 1/00 A23L 1/10 A21D 13/00-13/08

Claims (10)

(57) [Claims] 1. A curved processed food containing 4 to 15% by weight of protein, 30 to 55% by weight of lipid and 40 to 60% by weight of carbohydrate, wherein the water content of the processed food is 1.0 to 1 %. .9 wt%, and wherein the heat is 550~650Kcal / 100g, processed food which is excellent in nutritional balance of high-calorie low-moisture content. 2. The processed food has a water content of 1.3 to 1.8% by weight.
The low water content, high calorie content of claim 1, wherein
Processed food with excellent nutritional balance. 3. A curved plate of processed foods, central recess is formed in a processed food having a shape wall portion formed on its outer periphery, with a low water content according to claim 1 or 2 Processed food with high calorie and excellent nutritional balance. 4. The processed food according to any one of claims 1 to 3 , wherein the processed food in the shape of a curved plate is a processed food in the shape of a bell. 5. The curved plate of processed foods, in which a layered consisting of a layer containing less layers and lipid-rich lipid, with a low water content according to any one of claims 1-4 Processed food with high calorie and excellent nutritional balance. 6. The processed food having a low moisture content and a high calorie nutritional balance according to any one of claims 1 to 5 , wherein the processed food in the form of a curved plate uses wheat flour as a main raw material. 7. A curved plate of processed foods, Pafupai or Hadopai, excellent processing food nutritional balance of high-calorie low-moisture content according to any one of claims 1-6. In which 8. animal protein in the protein contained in a proportion of 40 to 80 wt%, processing with excellent nutritional balance of high-calorie low-moisture content according to any one of claims 1-7 Food. 9. The processed food having a low moisture content and a high calorie nutritional balance according to any one of claims 1 to 8 , wherein the processed food contains fat at a ratio of 35 to 50% by weight. . 10. The processed food having a low moisture content and a high calorie nutritional balance according to any one of claims 1 to 9 , wherein the processed food in the form of a curved plate is an emergency food or an emergency aid food. Food.