JPH0775520B2 - Dried food mix and method of producing food using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention has a relatively hard texture on the upper side and a creamy softness on the lower side by adding water or milk and heating with an oven toaster or the like. The present invention relates to a dry food mix capable of easily cooking a new type of food having a pleasant texture.

(Prior Art) Gratin, cakes, and the like are well known as foods that are heated and cooked by an oven toaster, an oven, a microwave oven, or the like. Further, a technique of providing food materials as a dry mix so that these foods can be easily cooked at home is well known.

By the way, in the conventional foods of the above-mentioned cooking form, all of them have a single texture, for example, foods in which the textures are layered and the textures are different in each layer portion. Does not exist yet.

(Problems to be Solved by the Invention) In view of the above circumstances, the present inventors have proposed a food for heating and cooking with an oven toaster, an oven, a microwave oven, and the like, which has two layers of different textures. We paid attention to the fact that if provided, it would be a very interesting form of food. The present invention is based on the above idea, and an object of the present invention is to provide a dry food mix capable of easily cooking a food consisting of two layers having different textures by a heating means such as an oven toaster, an oven and a microwave oven. .

(Means for Solving the Problems) As a result of intensive studies conducted by the present inventors in order to achieve the above object, as a result, it has a physical property of floating near the water surface particularly when water is added, and is relatively hard by heating. When a dry food mix is formed by combining dry solid foods that are cooked to a texture and having a water-restoring property, and a dry powdery food that is cooked to a soft texture by heating, the following action causes: I found that I could easily cook a desired food consisting of two layers with different textures. That is, according to the dry food mix composed as described above, when the dry food mix is stored in a container and watered, the dry solid food floats near the water surface and at the same time the dry powder food is restored. When the food is heated in this state, the dry solid food in the upper part is cooked to have a relatively hard texture, while the dry powdery food in the lower part is cooked to a soft texture, resulting in different top and bottom textures. A two-layer food product is provided. And the above-mentioned cooking operation is very simple only by adding water to the dry food mix and heating it with an oven toaster or the like.

The present invention was made on the basis of the above findings, the gist thereof is that it has physical properties that float near the water surface when water is added,
The dry food mix is mainly composed of a dry solid food that is cooked to a relatively hard texture by heating and a dry powdery food that has a hydrolytic property and that is cooked to a soft texture by heating.

Dried solid food is a dried food in the form of strips, which has the physical properties of floating near the water surface when water is added and is cooked to a relatively hard texture by heating. The term “relatively hard texture” as used in the present application means a texture having a chewy texture that is at least equal to that of a creamy texture. Specific examples of dry solid foods include dried fine pieces of various vegetables, root vegetables, fruits, meats, seafood, noodles and pasta, and mixtures thereof. Among the above dry solid foods, in particular sticks such as potatoes and sweet potatoes, dice, chips, dried strips of potatoes such as slices, carrots, pumpkin, dried strips of vegetables such as corn, strawberries, fruits such as pine When using dried pieces of the same kind and mixtures thereof, the upper part of the food after heating can have a crispy texture, and the contrast with the soft texture of the lower part of the food should be made clearer. You can The dried solid food as described above is preferably fried in order to make the upper portion of the food after heating have a harder texture or a crispy texture.

The dry solid food may have a rod shape, a spherical shape, or the like. The size of the dry solid food is also not particularly limited, but usually the volume is 15 to 7250 mm ^3, preferably 220 to 950 mm ³ , and more preferably 450 to 720 mm ^3, and the upper portion of the food after heating has a more hard feeling. It is preferable in terms of texture or crisp texture. Further, it is preferable that the specific gravity of the dry solid food is less than 1.0, preferably 0.15 to 0.92, when the water is added to the dry food mix, the dry solid food easily floats up to a desired position near the water surface.

The dry powdery food is a food in a dry state that has a hydrolytic property and is cooked to have a soft texture by heating. Specifically, potatoes, potatoes such as sweet potatoes, vegetables such as carrots and pumpkins, sauces such as white sauce and tomato sauce, creams such as custard cream and chocolate cream, jellies, puddings or tofu. Examples thereof include powders, granules, flakes, clusters, nagittes or shreds, and mixtures thereof.

The dry food mix of the present invention is mainly composed of the dry solid food and the dry powder food. The mixing ratio of the dry solid food and dry powdered food, for example, dry solid food 100 to 100 parts by weight of dry solid food 25 to 750 parts by weight, preferably 82 to 550 parts by weight, more preferably 115 to 165 parts by weight. Good to do. The above formulation allows a more distinct contrast between the relatively hard texture of the cooked food and the soft texture of the bottom.

The dry food mix of the present invention includes sugar, salt, spices, flavors, powdered fats and oils, starch, gums, dried egg products, dried dairy products such as skimmed milk powder, and various drying ingredients such as meat and vegetables. Seasoning foods can be included.

When a food is cooked using the dry food mix as described above, the procedure is as follows. That is, the dry food mix is placed in an appropriate container, water, boiling water, milk, soup, etc. are added thereto, and if necessary, the mixture is stirred and heated in an oven toaster, an oven, a microwave oven or the like. By the above operation, when water is added to the dry food mix, the dry solid food floats near the water surface and at the same time the dry powdery food is restored. When the food is heated in this state, the dry solid food in the upper part is cooked to have a relatively hard texture, while the dry powdery food in the lower part is cooked to a soft texture, resulting in different top and bottom textures. A two-layer food product is provided.

When water is added to the dry food mix, usually 125 to 920 parts by weight, preferably 150 to 100 parts by weight of the dry food mix.
It is preferable to add ˜720 parts by weight of water in order to float the dry solid food to a desired position near the water surface and at the same time, to restore the dry powdery food well. Moreover, when milk is used, the flavor of the food to be cooked is improved. Furthermore, when an oven toaster or oven is used as the heating means, the dried solid food can be browned to give a very crisp texture to the upper portion of the food to be cooked.

In addition, among the raw materials and blends as described above, a dry food mix is particularly prepared by using 35 to 52 parts by weight of potato stick, 20 to 35 parts by weight of mashed potato flakes, 4 to 25 parts by weight of white sauce mix and 5 to 20 parts by weight of drying ingredients. The food, which is made up by adding milk to it and heating it, has a very crisp texture due to the heated potato sticks on the top and a very soft texture due to the heated mashed potatoes and white sauce on the bottom. It also has a good flavor and high nutritional value.

The dry food mix as described above can also be provided in a commercially available form in a container having heat resistance and shape retention, for example, a molded container made of aluminum. In this case, a food consisting of upper and lower two layers having different desired textures can be easily cooked simply by adding water at home and heating with an oven toaster or the like, which is a very excellent product form. Further, it is more functional if the container has a scale or the like showing an appropriate amount of water added.

Example 1 Fried potato sticks 15 g Mashed potato flakes 10 g White sauce mix 10 g Dry bacon 1 g Dry onion 2 g Dry carrot 0.5 g Dry sweet corn 1 g Dry egg grains 1 g The ingredients were mixed according to the above formulation to prepare a dry food mix. This dry food mix was placed in a container, 100 cc of milk was added, and the mixture was stirred lightly and then placed in an oven toaster and heated for about 5 minutes.

The food obtained after heating has a very crispy texture due to the heated potato sticks on the top, and a very soft texture due to the heated mashed potatoes and white sauce on the bottom, and also has a good flavor. It was a thing.

Example 2 A dry food mix similar to that of Example 1 was applied to a thickness of 0.05-0.1 m.
It was housed in an aluminum cup-shaped molded container (capacity: approximately 230 cc) of m, and the opening of the container was sealed with a synthetic resin lid material to produce a dry food mix in a container. In addition, a scale indicating an appropriate amount of water is formed on the inner side wall of the container.

At the time of cooking food, the lid was removed and the container was opened, milk was added up to the scale (about 100 cc of milk), the mixture was lightly stirred, and then placed in an oven toaster and heated for about 5 minutes.

The food obtained after heating has a very crispy texture due to the heated potato sticks on the top, and a very soft texture due to the heated mashed potatoes and white sauce on the bottom, and also has a good flavor. It was a thing. Also, according to the dry food mix in this container,
Since the desired food product can be obtained simply by adding milk and heating it in the oven, the cooking operation is extremely simple. Furthermore, since the dried food is in a closed container, it has high storability.

(Effects of the Invention) According to the dry food mix of the present invention, a new food consisting of upper and lower two layers having different textures can be obtained by a simple cooking operation by adding water to the dry food mix and heating it in an oven or the like. Any type of food can be served.

Continuation of the front page (56) References JP-A-60-24160 (JP, A) JP-A-54-5069 (JP, A)

Claims (13)

[Claims] 1. A dry solid food that has a physical property of floating near the water surface when water is added, has a relatively hard texture when heated, and has a water-restoring property, and has a soft texture when heated. A dry food mix consisting mainly of dry powdery foods cooked in. 2. The dry food mix according to claim 1, wherein the dry solid food is cooked to have a crisp texture by heating. 3. The dry solid food is selected from dry strips having a shape such as potatoes, sweet potatoes and other potatoes such as sticks, dies, chips and slices. Dry food mix. 4. The dry powdery food product is selected from dry powdery products in the form of flakes, powders, granules and the like of potatoes such as potatoes and sweet potatoes. The dry food mix according to item (2) or (3). 5. The dry powdered food product is selected from dry powdered products such as sauces such as white sauce and tomato sauce. Claims (1), (2) and () 3)
Item or the dry food mix according to Item (4). 6. The dry food mix according to claim 5, wherein the dry food mix comprises a drying ingredient. 7. A dry food mix according to claim 6, wherein the dry food mix comprises a dry dairy product. 8. The dry food mix according to claim 1, wherein the dry food mix is cooked by adding milk. . 9. The dry food mix is contained in a container having heat resistance and shape-retaining property.
Item, the dry food mix according to Item (2), Item (3) or Item (4). 10. A dry food mix prepared by heating with an oven toaster, claim (1),
The dry food mix according to item (2), (8) or (9). 11. A dry solid food that has a physical property of floating near the water surface when water is added, has a relatively hard texture when heated, and has a water-restoring property, and has a soft texture when heated. Is added to the dry food mix whose main component is the dry powdery food that is cooked in, to restore the dry powdery food while floating the dry solid food near the water surface,
A method for producing a food consisting of upper and lower two layers having different textures, characterized by heating in this state. 12. The method for producing a food according to claim 11, wherein milk is added to the dry food mix. 13. The method for producing a food according to claim 11, wherein the amount of water added is 125 to 920 parts by weight with respect to 100 parts by weight of the dry food mix.