JP3665191B2 - Grilled food - Google Patents

Description

【００２２】
【表１】

比較例１ × 硬い感じがする。
実施例３ ○ 少し硬い感じがするが、サクサクしている。
実施例４ ○ サクサクして美味しい。
実施例５ ◎ かなりサクサク感があり、非常に美味しい。
実施例６ ○ ややザクザクしているが、美味しい。
比較例２ × ザクザクとしており、やや油っぽい。
【００２３】
試験例２
油脂の配合量を一定にし、添加する卵殻粉末の量を０〜７．３％に変えた下記配合の生地（実施例７〜１０、比較例３、４）を調整し、その他は試験例１と同様にして評価を行った。
結果を表２に示す。
【００２４】
表２より、卵殻粉末を０．３〜４．７％添加するとサクサク感が得られることがわかる。添加しないとサクサク感が得られず、逆に添加量が多いとザクザクと硬い感じのものとなることがわかる。
【００２５】

【００２６】
【表２】

比較例３ × ややもっちりしている。
実施例７ ○ ややサクサクして美味しい。
実施例８ ○ サクサクして美味しい。
実施例９ ◎ かなりサクサク感があり、非常に美味しい。
実施例10 ○ ややザクザクしているが、美味しい。
比較例４ × ザクザクとしており、硬い感じがする。
【００２７】
試験例３
融点６０℃の油脂の代わりに、融点４０℃、２０℃あるいは０℃未満の油脂を用いる以外は試験例１における実施例５と同様に製したものを、それぞれ実施例１１、比較例５、比較例６とし、試験例１と同様の評価を行なった。
結果を表３に示す。
表３より、融点が高い程、サクサク感が得られることがわかる。特に融点６０℃の油脂を用いるとサクサク感が増し美味しいことがわかる。
【００２８】
【表３】

【００２９】
【発明の効果】
以上のとおり、本発明により、電子レンジで温めても、焼き立てのようなサクサクとしたクリスピーな食感の皮を有する鯛焼き様食品が提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a baked oyster-like food containing candy, cream and other side dishes.
[0002]
[Prior art]
Conventionally, there are eel-like foods that are baked in a mold such as iron casting so as to wrap the ingredients of candy, cream, and other prepared dishes such as Japanese baked and Imagawa baked large-sized baked goods with a skin mainly composed of flour. Both are freshly baked.
[0003]
[Problems to be solved by the invention]
However, these fresh products are delicious and freshly baked, but when stored in frozen or chilled foods and heated by heating in a microwave oven, the water in the baked baked foods evaporates, and the skin is softened by the water. It becomes moist and contains a lot of moisture.
SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a baked potato-like food that has a crispy texture even when heated in a microwave oven.
[0004]
[Means for Solving the Problems]
As a result of various studies to achieve the above object, the present inventor has reached the present invention.
That is, the present invention
(1) A grilled food comprising eggshell powder and a skin added with fats and oils having a melting point of 40 ° C. or higher,
(2) A grilled food as described in (1), which is for heating in a microwave oven,
(3) A baked baked food according to (1) or (2), which is frozen,
(4) To all raw materials other than fresh water for skin, 0.3 to 4.7% eggshell powder and 5 to 18% fat are added to either (1), (2) or (3) The baked potato-like food as described, and
(5) The salmon roast-like food according to any one of (1), (2), (3) and (4), wherein the oil has a melting point of 60 ° C. or higher.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by weight”.
In the present invention, the baked potato-like food means food in a state in which the ingredients are wrapped in a heat-baked skin containing wheat flour. For example, so-called baked potato, Imagawa baked, large-sized baked, dora baked, waffle, etc., flour is used to wrap the ingredients. Ingredients are not limited, for example, various types of salmon, various creams, various jams, various egg processed products such as egg spreads, scrambled eggs, various meat processed products such as cutlets, sausages, hamburgers, salmon, tuna, etc. Various processed meat products, various side dishes such as corn, croquette, curry and salad, fried noodles, pasta, fried rice, and other meat buns and pizza buns may also be used.
[0006]
The skin here refers to the portion that wraps the ingredients of the grilled food-like food, and is the one that is heated and baked by adding eggshell powder and fats with a melting point of 40 ° C. or higher to the general composition using flour. is there. It is preferable to heat and calcinate with a casting mold such as a casting mold or a carving mold. In addition, whole eggs, sugars (super white sugar, starch syrup, honey, etc.), fresh water, milk, baking powder, foaming agents, coloring agents, flavors, etc. may be added as necessary.
[0007]
The eggshell powder used in the present invention may be those usually used in foods, and is obtained by pulverizing eggshell in powder form. Commonly used eggshell powder is a powder having an average particle size of about 20 μm or less. Taking into account the texture such as roughness, it is preferable to use a powder having an average particle diameter of about 10 μm or less.
The amount added to the skin is preferably 0.3 to 4.7% with respect to all raw materials other than fresh water. If the amount added is too small, it is difficult to obtain a crisp feeling when heated in a microwave oven, and conversely, if it is too much, a crunchy and hard texture is obtained.
[0008]
It is speculated that the crispy skin is obtained because the addition of eggshell powder forms a porous tissue and the water tends to evaporate. If too much eggshell powder is added, the water will evaporate too much and will dry out and become hard. On the other hand, if the amount added is small, it is difficult for the water to evaporate. If heated in a microwave oven, the skin part will contain much water and become moist.
[0009]
Next, the fats and oils used in the present invention may be edible fats and oils derived from animals and plants, such as palm oil, beef tallow, coconut butter, cacao butter, soybean oil, etc., and these hardened oils may be used. In particular, fats and oils having a high melting point are desirable. Specifically, fats and oils having a melting point of 40 ° C. or higher may be used. When the melting point is 60 ° C. or higher, it is desirable because a more crisp feeling is obtained. If fats and oils with a high melting point are used, the oils and fats solidify when cooled after heating, and it is assumed that the crispy feeling increases. As addition amount with respect to skin, it is good to set it as 5 to 18% with respect to all raw materials other than fresh water. If the added amount of fats and oils is small, a crisp feeling cannot be obtained so much.
[0010]
The grilled food-like food of the present invention can be eaten deliciously when heated in an oven or a microwave oven when heated at a convenience store, a restaurant, or at home. When heated in the oven, the moisture on the skin surface evaporates and a freshly baked crispy thing is obtained, but the oven takes time and heats the baked baked food from the outside, so the heat does not pass to the center, The skin surface part may be burnt. This tendency is particularly high when frozen foods are heated.
[0011]
When the eel-like food is heated in a microwave oven, it is also heated from the center, so that it is heated as a whole and does not cause burning. In addition, with the conventional blending of the eel-like food skin, the skin part absorbs moisture and becomes moist with a lot of moisture, but it will be explained in detail in a later test example. When eggshell powder and fats and oils with a melting point of 40 ° C. or more are added to the blend, when heated in a microwave oven, the moisture in the skin part evaporates quickly, so that a eel-like food with a crispy and crispy texture is obtained. .
[0012]
As described above, according to the present invention, it is possible to provide a crispy-like crispy-like food that has a crispy texture like freshly baked by simply heating in a microwave oven. The storage period can be extended, and it is convenient when it is refrigerated.
[0013]
Next, a typical production method of the present invention will be described.
The blending is not particularly limited, but as the blending ratio of raw materials other than fresh water, for example, about 25 to 80% flour, about 3 to 35% sugar (super white sugar, starch syrup, honey, etc.), 3 to 3 whole eggs About 35%, baking powder and foaming agent about 2 to 5%, eggshell powder about 0.3 to 4.7%, melting point of about 5 to 18% fat and oil, other flavors, alcoholic beverages, miso, etc. Add according to your preference and mix and stir with the required amount of fresh water to prepare the dough. If this is to be baked or baked with Imagawa, the dough is poured into one of the two heated baking molds and baked for about 1 minute, and then, for example, various kinds of potatoes, various creams, various jams, Egg processed products such as egg spread, scrambled eggs, processed meat products such as cutlet, sausage, hamburger, processed fish products such as salmon and tuna, various side dishes such as corn, croquette, curry, salad, yakisoba, Add pasta, fried rice, and other ingredients such as meat and pizza and bake for several minutes, then pour the dough into the other symmetrical baking mold, bake for a few minutes, and then stick both together and bake for a few more minutes . When making dora-yaki or waffle-like, only the dough is baked in advance to make the skin part, and the above ingredients are sandwiched between the baked skin. It is good to cool and freeze the baked baked food produced in this way, pack it, and store and distribute it.
[0014]
When the baked eel-like food made in this way is heated in a microwave oven, a crunchy crispy-skinned baked baked food is obtained by adding eggshell powder to form a porous structure. In addition, it is presumed that by adding oils and fats, moisture is repelled without being held in and easily evaporated by heated heat. And if fats and oils with a high melting point are used, the fats and oils are solidified even at high temperatures, so it is presumed that they will not become oily and become crispy.
[0015]
【Example】
A description will be given below in accordance with examples.
Example 1.
Prepare a dough with the following composition, pour the dough into one of the two baked baked molds that are symmetric, bake for about 1 minute, and then add the potatoes and bake for several minutes, then bake the other The dough was poured into the mold and baked for several minutes, and then both were put into close contact and baked for several more minutes. After quick-frozen it, it was packed in a bag to make a frozen baked potato.
After being stored at -20 ° C for 1 week, opened, heated in a microwave oven and eaten after 2 minutes, it was heated to the center and the skin was delicious with a crispy and crispy texture.
[0016]
[Fabric composition] (Unit: parts by weight)
Flour 40
Whole egg 5
Super white sugar 5
Eggshell powder 0.5
Fat and oil (melting point: about 40 ° C) 10
Baking powder 2
Shimizu 37.5
[0017]
Example 2
Prepare a dough with the following composition, pour the dough into one of the two heated round baking molds that are symmetrical, bake for about 1 minute, add pizza-style side dishes, bake for several minutes, and then bake the other The dough was poured into the mold and baked for several minutes, and then both were put into close contact and baked for several more minutes. This was quickly frozen and then packed into a frozen Imakawa-style pizza sandwich.
After being stored at -20 ° C for 1 week, opened, heated in a microwave oven and eaten after 2 minutes, it was heated to the center and the skin was delicious with a crispy and crispy texture.
[0018]
[Fabric composition] (parts by weight)
Flour 35
Whole egg 5
Super white sugar 5
Eggshell powder 1
Fat and oil (melting point: about 60 ° C) 10
Baking powder 2
Shimizu 42
[0019]
Test example 1
Prepare dough (Examples 3-6, Comparative Examples 1 and 2) with the following composition, pour the dough into one of the two heated round baking molds, bake for about 1 minute, and serve the cream. After baking for several minutes, the dough was poured into the other baking mold and baked for several minutes, and then both were put into close contact and further baked for several minutes. After rapidly freezing this, the texture after heating for 2 minutes was evaluated by 10 well-trained panelists.
The results are shown in Table 1.
[0020]
From Table 1, it can be seen that a crisp feeling can be obtained by adding about 5 to 18% of fats and oils to all raw materials other than fresh water. If oils and fats are not added as in Comparative Example 1, a crisp feeling cannot be obtained and a hard feeling is obtained. On the contrary, it turns out that it becomes oily when there is much addition amount of fats and oils like the comparative example 2.
[0021]

[0022]
[Table 1]

Comparative Example 1 x Feels hard.
Example 3 ○ Although it feels a little hard, it is crispy.
Example 4 ○ Crispy and delicious.
Example 5 ◎ Very crispy and very tasty.
Example 6 ○ Slightly crispy but delicious.
Comparative Example 2 × Crisp and slightly oily.
[0023]
Test example 2
The dough (Examples 7 to 10, Comparative Examples 3 and 4) having the following composition was prepared by changing the amount of fat and oil to be constant and changing the amount of eggshell powder to be added to 0 to 7.3%. Evaluation was performed in the same manner as above.
The results are shown in Table 2.
[0024]
From Table 2, it can be seen that a crunchy feeling can be obtained by adding 0.3 to 4.7% of eggshell powder. If it is not added, a crispy feeling cannot be obtained, and conversely, if the amount added is large, it becomes clear that it becomes crispy and hard.
[0025]

[0026]
[Table 2]

Comparative Example 3 × Slightly sticky.
Example 7 ○ Slightly crisp and delicious.
Example 8 ○ Crispy and delicious.
Example 9 ◎ There is a very crisp feeling and it is very delicious.
Example 10 ○ Slightly crispy but delicious.
Comparative Example 4 × It is crunchy and feels hard.
[0027]
Test example 3
What was manufactured similarly to Example 5 in Test Example 1 except that oil having a melting point of 40 ° C., 20 ° C. or less than 0 ° C. was used instead of the oil having a melting point of 60 ° C. As Example 6, the same evaluation as in Test Example 1 was performed.
The results are shown in Table 3.
From Table 3, it can be seen that the higher the melting point, the more crisp feeling is obtained. It can be seen that the use of oils with a melting point of 60 ° C. increases the crispness and is delicious.
[0028]
[Table 3]

[0029]
【The invention's effect】
As described above, according to the present invention, it is possible to provide a baked potato-like food having a crispy texture like a freshly baked dish even when heated in a microwave oven.

Claims (5)

A grilled food that consists of eggshell powder and a skin to which fats and oils having a melting point of 40 ° C. or more are added. The baked potato-like food according to claim 1, which is for heating in a microwave oven. The baked potato-like food according to claim 1 or 2, which is frozen. The grilled food product according to any one of claims 1, 2 and 3, wherein 0.3 to 4.7% of eggshell powder and 5 to 18% of fats and oils are added to all raw materials other than fresh water of skin. The melting point of fats and oils is 60 degreeC or more, The grilled-like foodstuff in any one of Claims 1, 2, 3, or 4.