JPH0573375B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing dough for edible containers for enclosing foods such as pre-cooked foods. [Prior art] Recently cooked gratin, doria, pilaf,
There are signs that snack foods, which are filled with ingredients such as meat sauce and cream korotsuke in edible containers, are becoming popular in fast food shops and other stores. In addition, frozen foods made by filling edible containers with pre-cooked ingredients such as gratin, doria, pilaf, meat sauce, cream korotsuke, etc. and then freezing them can be eaten by simply heating or oiling them. Due to its simplicity, it is expected to be developed in the future. Conventionally, dough kneaded with wheat flour, starch, or a mixture thereof, and fats and oils as main ingredients has been used as dough for snack foods for fast food shopping and edible containers for frozen foods as described above. [Problems to be Solved by the Invention] However, the above-mentioned dough for edible containers that has been conventionally used has the following drawbacks. (b) The dough is difficult to stretch and cannot be made into a thin layer, and cracks are likely to occur in areas where food contents (ingredients) are contained. (b) When the dough is baked and made into an edible container, it is brittle and does not melt in the mouth. (c) When dough for edible containers or edible containers obtained by baking this dough is filled with food contents (ingredients) and then frozen to produce a frozen food, the edible container becomes It becomes brittle and the taste and texture deteriorate. Therefore, an object of the present invention is to provide a novel fabric for edible containers that overcomes the drawbacks of the conventional fabrics for edible containers mentioned above. [Means for Solving the Problems] The present invention is a method of mixing ground fish meat (an amount of 10 to 35% based on the weight of the dough for an edible container) with flour and/or
Or a dough for edible containers, which is obtained by mixing starch with fats and oils (an amount of 20 to 50% based on the weight of the dough for edible containers) and kneading the mixture to obtain dough for edible containers. The above object has been achieved by providing a manufacturing method. In the present invention, as the fish meat to be present in the edible container dough, examples include white fish paste such as Sukemune surimi, conger conger surimi, Guchi surimi, Eso surimi, Tachi surimi, and red fish surimi such as horse mackerel, mackerel, and sardine. These minced fish meat may be salted or as-is. In the present invention, the proportion of ground fish meat contained in the dough for edible containers is 10 to 35% based on the weight of the dough for edible containers. The reason for this is that if the ratio of minced fish meat is less than 10%, it will be difficult to achieve the effects of adding minced fish meat, such as improving the extensibility of the dough, and if it exceeds 35%, the edible container in which the dough is baked will be This is because when you put it in your mouth, it melts in your mouth and has a slightly inferior texture, and at the same time, you can also smell some fishy odor. Examples of methods for incorporating minced fish meat into the dough for edible containers include the following methods. (i) Salted or raw minced fish is kneaded with a mixture or kneaded product whose main components are flour and/or starch and fats and oils. (ii) in salted or raw minced fish;
A mixture or kneaded product whose main components are wheat flour and/or starch and oils and fats is added and kneaded. Although any kind of edible wheat flour can be used as the main ingredient of the dough for edible containers, it is particularly preferable to use strong wheat flour. Further, as the starch, any kind of edible starch can be used, but it is particularly preferable to use cornstarch. As mentioned above, wheat flour and starch may be used alone or in combination. The proportion of flour and/or starch, based on the weight of the dough for edible containers, is preferably from 10 to 60%, in particular from 15 to 40%. Examples of the fats and oils to be used with wheat flour and/or starch include, but are not limited to, solid cornicing and foaming fats and oils. In addition, the ratio of fat and oil based on the fabric for edible containers is 20 to 50.
%. The dough for edible containers can further contain baking powder, salt, seasonings, food additives, etc. as appropriate. The present invention will be further explained below with reference to Examples.
In addition, "parts" in the examples mean parts by weight. Example 29 parts of salted fish paste were used as the fish meat paste, and to this were added 28 parts of strong wheat flour, 0.5 part of salt, 42.8 parts of solid skimming powder as oil and fat, and 0.7 part of baking powder. Incidentally, since the above-mentioned minced fish meat contained 21 parts of water, there was no need to separately add water when producing the dough for the edible container. Next, after kneading the mixture to obtain the dough for edible containers of the present invention, the state of the kneaded dough,
Condition after freezing, thawing, and reheating (flavor,
(including texture). The results are shown in Table 1. Comparative example: For comparison, 35 parts of strong wheat flour, 0.5 parts of salt, 42.8 parts of hard toning as fat and oil, and 0.7 parts of baking powder were added to water without using minced fish meat.
21 parts and kneaded to produce dough for edible containers, and the state of the dough after kneading in the same manner as in the example.
The condition after freezing, thawing, and reheating was investigated. The results are also shown in Table 1. As is clear from Table 1, the dough for edible containers obtained according to the examples of the present invention has a better state of kneaded dough than the conventional dough for edible containers obtained according to comparative examples, and the state of the dough after baking. It was excellent in terms of condition, condition after freezing, and condition after thawing and reheating.

[Table] Next, examples of manufacturing snack foods and frozen foods using the dough for edible containers of the present invention will be shown as application examples. Test Example: Dough for edible containers was prepared in the same manner as in the example except that the proportion of minced fish meat and the proportion of oils and fats were varied as shown in Table 2. The shape retention during molding, the shape during the baking process, and the melt-in-the-mouth feel when eaten were evaluated. The results are shown in Table 2. In addition, A to E in the table are as follows. A: Particularly excellent in shape retention during molding, shape during baking, and melt-in-the-mouth feel when eaten. B: Particularly excellent in shape retention during molding and shape during the baking process, and also excellent in melt-in-the-mouth feel when eaten. C: Good shape retention during molding, but poor shape during the baking process (expansion or hardening) and poor melt-in-the-mouth feel when eaten. D: Shape retention during molding, shape during baking process, and melt-in-the-mouth feel when eaten are all poor. E: Cannot be molded at all. --: Impossible to implement

[Table] Application example 1 The thickness of the fabric for edible containers obtained in the above example
After it grows to about 1.5mm, it grows to about 100mm in diameter (about 100mm in weight).
It was punched out into a disk shape weighing 20g). Approximately 40 g of gratin having the following composition was placed between the two disc-shaped doughs obtained, and the edges of the dough were pasted together with egg yolk. Milk mixed with gratin 60.6 parts by weight Oil 6.5 〃 Flour 6.3 〃 Macaroni 15.5 〃 Onion 7.8 〃 Fresh cream 2.4 〃 Seasoning 0.9 〃 Then, the dough for an edible container containing gratin was placed in an oven at approximately 200℃ for approximately 20 minutes. Heat and bake,
A snack food containing gratin was obtained. This snack food had better taste and texture than those using conventional edible containers because the edible container was not fragile and melted well in the mouth. Application Example 2 A snack food containing doria was obtained in the same manner as Application Example 1, except that about 40 g of doria of the following formulation was used instead of gratin. This snack food, like the snack food of Application Example 1, had excellent taste and texture. White sauce mixed with Doria 70 parts by weight Pilaf 30 Application example 3 The same dough for an edible container used in Application example 1 was molded into the same shape as a cone cup for soft ice cream, and then baked to obtain an edible container. This edible container was filled with 100 g of gratin having the following composition so that the upper part of the gratin rose into a spherical shape and was exposed. White sauce with gratin 100 parts by weight Macaroni 20 〃 Boiled shrimp meat 13 〃 Sliced onion in oil 10 〃 After quickly freezing this at -40℃, add flour, vegetable protein and cold water to the exposed part of gratin. After applying the batter twice, 12 pieces of fine bread crumbs were added on top of the batter and refrozen to obtain a frozen food for frying. Before using this for food, soak it in edible oil at 170℃ for 5 minutes.
When heated for a minute, the heat reaches the center of the gratin.
In addition, the corn cups used as edible containers were also soaked in edible oil, resulting in an appetizing fried food with a crispy texture and aroma. Application Example 4 A gratin having the following composition was placed between two disk-shaped dough pieces identical to those used in Application Example 1, and the edges of the dough were pasted together with egg yolk. White sauce containing gratin 100 parts by weight Macaroni 20 〃 Boiled peeled shrimp meat 13 〃 Sliced onion in oil 10 〃 The obtained dough for an edible container containing gratin was rapidly cold-blooded at -40℃ to obtain a frozen food. Ta. Thaw the obtained frozen food before serving it for consumption.
When heated in a microwave oven, a product with excellent taste and texture was obtained. Note that application examples 1 to 4 above are examples in which the dough for edible containers of the present invention is used in the production of snack foods and frozen foods, but the application examples of the dough for edible containers of the present invention are limited to these. The dough for edible containers of the present invention can also be used when packaging sweets, ice cream, etc., or when making dumplings. [Effects of the Invention] In the present invention, by adding salt or ground fish paste to the dough for edible containers, the resulting dough has excellent extensibility and elasticity, so it does not cause cracks or the like. Food contents (ingredients) can be safely contained. In addition, the edible containers obtained by baking the dough melt in the mouth and have excellent taste and texture. In addition, even after freezing, thawing, and reheating, it melts in the mouth and has excellent taste and texture.

Claims (1)

[Scope of Claims] 1. Minced fish meat (an amount of 10 to 35% based on the weight of the dough for edible containers), flour and/or starch, and fats and oils (based on the weight of the dough for edible containers). A method for producing a dough for an edible container, the method comprising: mixing the dough with 20% to 50% of the total amount and kneading the dough to obtain a dough for the edible container. 2. The method for producing a dough for an edible container according to claim 1, wherein the minced fish meat is salted. 3. The fish meat surimi is one or more types selected from the group consisting of white fish surimi, such as Sukemune surimi, conger conger surimi, Guchi surimi, Eso surimi, and cutlass surimi, and red-fleshed fish surimi, such as horse mackerel, mackerel, and sardine. , a method for producing dough for edible containers according to claim 1 or 2. 4. The edible material according to claim 1 or 2, further comprising at least one ingredient selected from the group consisting of baking powder, salt, seasonings, and food additives as a component of the dough for edible containers. Method for manufacturing container fabric.