JPH0380458B2 - - Google Patents

Description

[Detailed Description of the Invention] (1) Industrial Application Field The present invention relates to a food product formed into a sheet shape, specifically a heat coagulated dry food product, which can be taken out when needed and eaten by wrapping it with other food products. The present invention relates to a sheet-shaped food that can be used for wrapping and eating.

(2) Prior Art Foods that are molded into sheet shapes by heating and baking are well known, such as senbei, crepes, thinly baked eggs, and the like.

(3) Problems to be solved by the present invention However, since Senbei, crepes, thinly baked eggs, etc. are foods that are baked in close contact with the object to be heated on a heated iron plate, etc., the moisture content is reduced immediately after baking. Most are sheet-shaped foods that are relatively soft and elastic. However, if these are left at room temperature, they gradually dry out and lose all elasticity. Therefore, it had the disadvantage that it easily loses its shape when folded, and breaks when pulled a little.

In other words, these heated and baked sheet-like foods become brittle over time, so they cannot be used to wrap or roll other foods when needed, for example, like the nori used in norimaki sushi. .

In addition, on the firing surface, burnt marks known as a pique pattern and countless small holes are often formed due to the firing heat of the heated iron plate.

(4) Means for Solving the Problems The present invention was made with the aim of solving the problems that conventional sheet foods have. Therefore, it is an object of the present invention to provide a sheet-like food product that does not collapse even when folded and does not have pique-like brown marks.

In order to achieve this objective, the present inventor initially used egg fluid as a thermocoagulable protein, and added glycerin as a wetting agent to this to prevent it from losing its elasticity even after storage. I adjusted it as a thing.

Next, an attempt was made to thinly stretch this object to be heated into a sheet shape on a heated iron plate, form it, and fire it. However, no matter how the firing power is adjusted or whether electricity, gas, charcoal, etc. Burnt marks appeared on the surface, and numerous small holes appeared, which were thought to be caused by steam eruptions, making it unsightly. Also, if this is stored at room temperature for a long time,
It has the disadvantage that if it is pulled a little, the small holes become enlarged and easily tear or tear.

Therefore, we gave up on heating using a heating iron plate, and after much consideration, we found that if we heat a thermocoagulable protein with an appropriate amount of glycerin added as a wetting agent using microwaves, we can heat the object only from the surface. Not, but
Since it can be heated from the inside at the same time, the flavor is also good.
We thought that it might be possible to obtain a sheet-like food product with no pique-like brown marks or small holes on the surface, and which would not lose its elasticity even after long-term storage. By implementing this, the present invention was completed.

That is, the sheet-shaped food product of the present invention is characterized in that a thermocoagulable protein to which 8 to 15% of glycerin has been added as a wetting agent is formed into a sheet shape and then heated and coagulated and dried using microwaves.

Hereinafter, the sheet-shaped food product of the present invention will be explained according to manufacturing examples.

First, in the present invention, thermocoagulable proteins that can be used include animal-based proteins such as egg white, egg yolk, whole egg, and lactalbumin, and vegetable-based proteins such as soybean protein. In this production example, the egg liquid (whole egg) obtained by breaking shell eggs is used as the thermocoagulable protein. Further, as a wetting agent, glycerin having a trivalent alcohol group is used. The reason for this is that although other approved food additives such as propylene glycol and sorbitol can be used, they add sweetness to the texture due to sugar components, so this is to be avoided. The blending ratio of glycerin as a wetting agent is adjusted to about 8 to 15%, usually about 10%, of the total weight of the object to be heated.

This means that if the blending ratio of glycerin is small (less than 8%), the sheet-shaped food will not be able to maintain its wettability and will not have elasticity, and if the blending ratio is more than 15%, the sheet-shaped food will become inelastic. The reason for this is to avoid this because although it increases the wettability of the food, it also increases the ``oilyness'' characteristic of glycerin when eaten, which impairs the original flavor.

Next, the egg wash to which glycerin is added as a wetting agent is formed into a sheet on a flat plate and heated with microwaves. In this case, it is more convenient to use a Teflon material than a metal material for the flat plate, since the sheet-shaped object to be heated does not adhere to the flat plate, so that the sheet-shaped object can be taken out and processed after firing. Also, the conditions such as microwave heating time are such that the moisture content of the heated object is
Heat until reduced to 10-20%. In other words, although it varies somewhat depending on the thickness of the object to be heated,
In the case of forming a 2 m/m sheet, the temperature of the object to be heated is preferably 100 to 130°C, and the heating time is preferably about 2 minutes. The reason for setting the moisture content to 10 to 20% is to prevent bacterial growth and make the product durable for long-term storage.

The sheet-shaped food obtained in this way is
It has no "oily taste", has a good flavor, has elasticity even after long-term storage, and has no pique-like pattern or countless small holes on the surface.

Incidentally, the sheet-shaped food obtained by the above production example is almost tasteless when eaten as is. Therefore, eating sheet foods individually,
In addition, if you want to enjoy your favorite flavor, you can add a food product with your favorite flavor to the object to be heated and knead it in advance. For example, if you want the flavor of cheese, spinach, sea urchin, etc., grind them or cut them into small pieces and add and knead them to the object to be heated, then form this into a sheet in the same way and heat it in the microwave. do it. By doing so, the sheet-shaped food can be enjoyed as it is as it is for the desired taste, and the sheet-shaped food will not lose its elasticity even when stored.

(5) Effect When glycerin is added as a wetting agent to thermocoagulable protein at a mixing ratio of 8 to 15%, this is formed into a sheet, and heated with microwaves, the inside and outside of the object will be heated at the same time. Therefore, unlike sheet foods that are heated and baked on a conventional iron plate, there is no browning on the outer surface of the food. In addition, even if the inside of the heated object is heated by microwaves and steam is generated during heating, causing the dough to stretch and swell, the glycerin as a wetting agent gives the dough elasticity, which prevents it from breaking into pieces. There is no.

In the thus obtained sheet-shaped food of the present invention, by stopping the heating by microwave irradiation, the heated object, which had been thermally solidified in an expanded and swollen state during heating, returns to its original size. Become.
At that time, the surface of the dough has fine wrinkles due to shrinkage, and the appearance is different from that of conventional sheet-shaped foods, where the surface of the dough has a pique pattern and numerous small holes due to being heated in close contact with a hot iron plate, etc. The top will also be completely different.

(6) Effects As explained above, the sheet food of the present invention is made by forming a thermocoagulable protein into a sheet, to which 8 to 15% glycerin has been added as a wetting agent, and coagulating and drying it by heating with microwaves. As a result, the result is a product with excellent flavor and no ``greasiness.''

Furthermore, it retains its moisturizing agent and elasticity even after long-term storage. Furthermore, since it is a sheet-shaped food without pique-shaped burnt marks or countless small holes like sheet-shaped foods produced by traditional teppanyaki baking, it looks beautiful even after long-term storage, and can be eaten alone as is, or added to other foods. You can eat it by wrapping or rolling it in it, making your diet even more fulfilling and enjoyable.

(7) Manufacturing Example 1 Mix whole egg liquid containing 10% glycerin as a wetting agent, 20% raw sea urchin as a favorite food, and 2% salt, and pour this mixture into a Teflon plate in a thick layer. It was fractionated to a size of about 1 m/m and heated for 2 minutes in a commercially available microwave oven. The obtained coagulated and dried sheet-like product retains the flavor of sea urchin even if it is left in a room for a week or a month in bundles of 10 sheets, and there is almost no change in elasticity. Ta.

Example 2 A sheet-shaped food obtained by treating the mixture of Example 1 using spinach instead of raw sea urchin also had sufficient spinach flavor and elasticity even after being stored for one month.

Claims (1)

[Claims] 1. A sheet-shaped food product characterized in that a heat-coagulable protein to which 8 to 15% of glycerin is added as a wetting agent is formed into a sheet, and the sheet-shaped food is heated and coagulated and dried using microwaves.