JP3421755B2 - Cooking food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to a heating cooking food
It is a thing.

[0002]

2. Description of the Related Art Heretofore, there has been known a food product in which a sweetener is adhered to the surface of a solid food product, and a typical one is so-called university sweet potato. This university sweet potato is manufactured by adhering a sweetener solution mainly composed of starch syrup or honey to the surface of an oil-conditioned solid potato piece under heating and then air-drying. However, in such a method, (1) it is difficult to continuously mass-produce products of constant quality because the viscosity (viscosity) of the sweetener has a large temperature dependency. Due to its high tackiness, the obtained product has strong surface tackiness and is not easy to handle. (3) Even if the product is stored in a frozen state, it does not solidify depending on the formulation of the sweetener, so the product is distributed easily. It included problems such as not being easy.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves various problems such as difficulty in mass production, poor handleability, and difficulty in distribution and frozen storage, which are found in foods having a sweetened liquid adhered to the surface thereof. The task is to provide a solved food.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that hot-water-soluble materials are used as an intermediate product for foods having a sweetening solution adhered to the surface. It was found that the problem can be easily solved by producing a food product to which a powdered sweetener is attached and distributing this intermediate product, and at the time of eating it, by cooking this food, the present invention is completed. Came to do. That is, according to the present invention, on the surface of a solid food which is a food cooked by dry heating and has a water content of 50 to 80 wt%,
There is provided a food for cooking, which is characterized by having a hot-water-soluble powdery or granular sweetener attached thereto.

The solid food used as the food material in the present invention may be a cut processed product such as sweet potato, potato such as potato, melon such as squash, and heat-processed cut product thereof. Further, it may be a solid confectionery or the like using shell powder as a basic material. The size and weight of the solid food are not particularly limited, but the size is usually 10 to 100.
It is about mm, and its weight is usually about 1 to 40 g. The solid food used in the present invention may be heat-treated at the time of eating, so that it may not be necessary to be heat-processed, but its size is 30 to 100 mm and its weight is 5 to 40.
In the case of a thick g, it is preferable that heat be transmitted to the core in advance for thermal processing. The water content in the solid food used in the present invention is 50 to 80% by weight.

The powdery or granular sweetener used in the present invention may be any one which can be dissolved in hot water. In the present invention, the powdery or granular sweetener 10 is used.
When 0 to 150 gr is added to 100 cc of hot water at 80 ° C., it is preferable that the time until the whole is dissolved is 1 to 2 minutes or less. Further, the powdery or granular sweetener used in the present invention is preferably one which is not easily dissolved in cold water, and particularly when 100 to 150 gr of the powdery or granular sweetener is added to 100 cc of cold water at 25 ° C. It is preferable to use those which do not dissolve all or require 3 to 5 minutes or more to dissolve. The dissolution rate of the powdery or granular sweetener in hot water or cold water can be adjusted depending on the type of the sweetener, the particle size, and the like. Examples of the granular sweetener used in the present invention include various sugars such as starch syrup, powdered sugar, granulated sugar and brown sugar. These powdered sweeteners have an average particle size of 0.01 to 2 mm, preferably 0.05 to
It is 0.5 mm. In addition, if necessary, an artificial sweetener such as steviosite can be added to the powdery or granular sweetener to increase the sweetness, and as the umami flavoring agent, powdered soy sauce, various powdered extracts, and powdered spices. Etc. can be blended. Further, a sizing agent can be added in order to increase the viscosity of the powdered and granular sweetener when it is dissolved in hot water and improve the tackiness. As the sizing agent, various starches as well as water-soluble polymers such as carboxymethyl cellulose, sodium alginate, and chitosan can be used.
The blending amount of the sizing agent is 0.01 to 10% by weight, preferably 0.1 to 5% by weight of the powdery or granular sweetener.

The food of the present invention can be produced by adhering powdery sweeteners in layers on the surface of a solid food as a raw material. In this production method, when the solid food as a raw material has a high water content of 50 to 70% by weight or more and the surface of the solid food is wet with water, the solid food surface is contacted with a powdered or granular sweetener. By doing so, a powdery or granular sweetener layer can be formed on the surface of the solid food.
On the other hand, the water content of the solid food is low, if there is not enough water to attach the powdered sweetener to the surface of the solid food, the solid food surface by attaching water or an aqueous solution to the surface of the solid food. After moistening, a powdered sweetener is applied. In this case, as the aqueous solution, an aqueous solution in which a sizing agent is dissolved can be used in order to improve the adhesiveness to the powdery or granular sweetener. Further, an aqueous solution in which a flavor and a flavor and flavor material are dissolved or an aqueous solution in which a sizing agent is further dissolved can be used. The concentration of the sizing agent in the aqueous solution is 0.
It is from 01 to 10% by weight, preferably from 0.1 to 5% by weight. The amount of the water or the aqueous solution attached to the surface of the solid food is 5 to 50% by weight, preferably 10 to 20% by weight of the powdery or granular sweetener. Water or an aqueous solution may be attached to the surface of the solid food by spraying it on the surface of the solid food or by immersing the solid food in the water or the aqueous solution.

When the powdery or granular sweetener according to the present invention is adhered to the surface of a solid food product, the powdery or granular sweetener excessively adhered to the product is vibrated after the powdery or granular sweetener is adhered. It can be sieved off, which makes it possible to obtain a product with the powdered sweetener evenly attached thereto.

The product of the present invention obtained as described above can be eaten by heating it. That is, the product of the present invention, when it is dry-heated in a microwave oven, an oven, or an oven toaster,
The water contained in the solid food is heated, the hot water exudes to the surface of the solid food, and further vaporizes from the surface as water vapor. At that time, the powdery or granular sweetener attached to the surface of the solid food is dissolved in the hot water, and the surface of the solid food is coated with an aqueous solution (sweetening solution) in which the powdery or sweetener is dissolved.
The food cooked in this way is eaten as it is.

The product of the present invention can be filled in a large container and distributed and sold for freezing. However, it can be easily sold in a supermarket, a convenience store, or the like, and can be directly heated by a microwave oven. It is preferably packaged so that it can be cooked. The product of the present invention may be packaged by containing and sealing it in a container or bag body in which water vapor permeable pores are preliminarily formed. When such a package is heated in a microwave oven, the moisture generated by the heating escapes from the pores of the package, so that the package is prevented from swelling and bursting. In addition, an adhesive film is attached in advance to the pores of the package,
The pores can be closed. In this case, during storage or distribution / sales, moisture inside the package is prevented from evaporating to the outside of the package, so that the product contained therein is prevented from drying. Then, when the package is heated in a microwave oven, the attached adhesive film may be peeled off and the microwave oven may be heated as it is.

[0011]

Since the surface of the product of the present invention is coated with a powdery or granular sweetener layer having no or little tackiness, its production, weighing, packaging, distribution and freezing are easy and hygienic. Can be done. That is, in the product of the present invention, since the powdery or granular sweetener does not adhere to the manufacturing equipment or the measuring equipment, the manufacturing and weighing can be easily and hygienically performed. Also, during the packaging, since the powdery or granular sweetener does not adhere to the packaging material, the packaging can be easily and hygienically performed. Furthermore, the distribution and freezing can be easily and hygienically performed because the powdered or granular sweetener on the surface of the product does not adhere to the distribution container or the freezing container. Further, since the product of the present invention is easy to manufacture and the product is easy to handle, the manufacturing cost can be low. The product of the present invention can be eaten deliciously by heating and cooking it with a dry heating device such as a microwave oven, an oven, or an oven toaster.

[0012]

EXAMPLES Next, the present invention will be described in more detail by way of examples.

Example 1 The followings were used as a solid food and a sweetener for granules. (Food-1) Heat-treated sweet potato rough cut pieces (frozen preservation product) from China, water content: about 63 wt%, size: longitudinal direction 4-9 cm, weight: 7-22 g (powder sweetener-1) powder Powder soy sauce added to a mixture of sugar 30 wt% and starch syrup 70 wt% (aqueous solution-1) commercial soy sauce diluted with 10 times water

Food-1 was immersed in soybean white squeezing oil at 160 ° C. for 5 minutes for heat treatment, and then allowed to cool under reduced pressure. Divide this food into two groups A and B, one of which is an aqueous solution-
1 was applied as a spray at a rate of 1% of the food weight, while B was left as it was. Powdered sweeteners were sprinkled and attached to the surface of these two groups of food products. In this way, the products S ₁ (A) and S ₁ (B) of the present invention were obtained.

Example 2 An experiment was conducted in the same manner as in Example 1 except that the powder sweetener-2 having the following properties was used as the powder sweetener, and the products S ₂ (A) and S ₂ (B) of the present invention were used. ) Got. (Powder sweetener-2) 60% by weight candy and 30% by weight white sucrose
And 10% by weight brown sugar

Example 3 An experiment was conducted in the same manner as in Example 1 except that the following food-2 was used as the food, and the product S ₃ (A) of the present invention,
S ₃ (B) was obtained. (Food-2) Randomly sliced sweet potato slices (stored at room temperature), water content: approx. 65 wt%, size: longitudinal direction 4-7c
m, weight: 6-18 g

Example 4 An experiment was conducted in the same manner as in Example 3, except that the powder sweetener-2 shown in Example 2 was used as the powder sweetener.
The products S ₄ (A) and S ₄ (B) of the present invention were obtained.

Next, the appearance and taste after thawing of each product obtained above were evaluated according to the following criteria, and the workability of adhering the powder sweetener in the production process of the product, the adhesivity of the product to the equipment and the The taste after freezing was evaluated according to the following criteria. (1) Appearance of the product ○: The adhesion of the powder sweetener to the surface is uniform Δ: The adhesion of the powder sweetener to the surface is slightly uneven ×: The adhesion of the powder sweetener to the surface is uneven (2) After thawing Taste of ○: Good △: Normal ×… Poor (3) Adhesion workability of powder sweetener ○… Good △… Normal ×… Poor (4) Adhesion of the product to the equipment ○… None △… Slightly Yes × ... very much

[0019]

[Table 1]

Example 5 Each of the products obtained in Examples 1 to 4 was placed in a plastic tray, and the tray was housed and sealed in a plastic bag, and the plastic film surface on the upper surface of the package was needled. A large number of pores were drilled. When this package was cooked with a microwave oven at home, excess steam generated by the heating escaped through the pores of the package, and the package did not swell due to steam. Further, when the powder sweetener layer on the surface of each of the cooked products was examined, it was confirmed that the powder sweetener layer was in the form of a solution dissolved in hot water during heating.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-1-171440 (JP, A) JP-A-52-136957 (JP, A) JP-A-55-165777 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/00-1/01 A23L 1/214-1/24 A23G 3/00

Claims (4)

(57) [Claims] 1. A hot-water-soluble powdery or granular sweetener is adhered to the surface of a solid food having a moisture content of 50 to 80 wt%, which is a food cooked by dry heating. Food for cooking. 2. The food for cooking according to claim 1, wherein the powdery or granular sweetener contains a hot water-soluble sizing agent. 3. A food package in which the food according to claim 1 or 2 is housed and sealed in a container or bag body, wherein the package has pores through which water vapor permeates. Food packaging for cooking. 4. The food package for cooking according to claim 3, wherein the pores are closed with an adhesive film.