JPH05284925A - Foamed food - Google Patents

Abstract

PURPOSE:To obtain a foamed food, good in digestibility and excellent in taste and palatability by using cereals as a main raw material and dried fishes and shellfishes and dried bird and animal meat as a secondary raw material. CONSTITUTION:The objective foamed food is obtained by forming a layer of dried fishes and shellfishes or dried bird and animal meat such as a small fish, krill, laver or beef to be a secondary raw material on a layer of cereals such as milled rice to be a main raw material (having preferably 9-11mm thickness).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel foamed food which has never existed before.

[0002]

2. Description of the Related Art Conventional foamed foods include so-called "pon rice crackers" made from only grains such as white rice, brown rice, corn and millet.

[0003]

However, in recent years, the above-mentioned conventional foamed foods have become tired of consumers, the consumer's willingness to purchase has declined, and the amount of production tends to decrease year by year. Then, this invention was made for the purpose of providing the novel foamed food which replaces the said conventional foamed food.

[0004]

The foamed food of the present invention comprises:
Cereals are the main raw material, and dried seafood and dried poultry meat are the secondary raw materials. Grains in this invention include white rice, brown rice, corn, millet, etc., and dried seafood / dried bird and meat include small fish, krill, seaweed, beef, pork, etc., but are particularly limited. is not.

In the foamed food of the present invention, a layer of dried seafood / dried poultry meat as an auxiliary material is formed on a layer of cereals as a main material.

[0006]

In the foamed food of the present invention, dried seafood / dried poultry meat foamed with cereals becomes extremely soft and has excellent mouthfeel and digestibility.

[0007]

EXAMPLES The foamed food of the present invention will be described in detail below based on examples. The foamed food of the present invention uses grains as a main raw material and dried seafood / dried poultry meat as an auxiliary raw material, but since the suitable foaming conditions are different between the grains and the dried seafood / dried poultry meat, the Was 90% or more, and the ratio of dried seafood / dried poultry meat was 10% or less. Both were able to be foamed to a preferable state.

In the foamed food of the present invention, a layer of dried seafood / dried poultry meat serving as an auxiliary material is formed on a layer of cereals serving as a main raw material. The thickness is about 10 to 12 mm, the thickness of the grain layer is about 9 to 11 mm,
The thickness of the layer of dried seafood or dried poultry meat may be about 1 to 2 mm. The foamed food of the present invention is manufactured using a foamed food baking apparatus having a baking mold 1 as shown in the figure.

The illustrated baking mold 1 includes a middle mold 2 and upper and lower molds 3,
It has a firing chamber 5 composed of four. This firing room 5
Is to raise and lower the upper and lower molds 3 and 4 by a hydraulic cylinder (not shown) to expand and contract the chamber volume so that the firing pressure can be adjusted to about 20 to 50 Kg / cm ² , and the upper and lower molds 3, The firing temperature can be adjusted to about 180 to 280 ° C. by a burner (not shown) provided in No. 4.

Therefore, in order to manufacture the foamed food of the present invention by using the foamed food baking apparatus, first, as shown in FIG. 1, 13 g of rice as a grain serving as the main raw material M is put in the baking chamber 5. Then, add 0.5 to 1 g of dried sardines as dried seafood / dried poultry meat as an auxiliary material S. Next, as shown in FIG. 2, the upper and lower molds 3 and 4 are lowered by the hydraulic cylinder (not shown), and the burning pressure is set to about 45 Kg / cm ² by the burner (not shown). About 250
Adjust to 0 ° C and bake for about 5 seconds. After firing, the upper mold 3 is instantly raised in the firing chamber 5 to release the compression,
After that, the upper mold 3 may be further raised to open the firing chamber 5.

The main raw material M is first charged into the firing chamber 5, and the auxiliary raw material S is formed so as to form a layer on the main raw material M.
By adding the above, it is possible to produce a foamed food product in which the main raw material M and the auxiliary raw material S have two layers.

[0012]

EFFECTS OF THE INVENTION Since the foamed food of the present invention is constituted as described above, the dried seafood and dried poultry meat that have been foamed together with the grains become very soft and have an excellent mouthfeel and digestion. It was possible to provide a novel sparkling food product that has never existed before, which is good for consumers and attracts consumers' attention.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a state in which a main raw material and an auxiliary raw material are put into a baking mold in a process for producing a foamed food according to the present invention.

FIG. 2 is an explanatory view showing a state in which the main raw material and the auxiliary raw material put into the baking mold are compression-baked in the process for producing a foamed food of the present invention.

[Explanation of symbols]

 M Main raw material S Sub raw material

Claims (2)

[Claims] 1. A foamed food comprising grains as a main raw material and dried seafood and dried poultry and meat as an auxiliary raw material. 2. A foamed food characterized in that a layer of dried seafood / dried poultry meat serving as an auxiliary material is formed on a layer of cereals serving as a main material.