JPH11137177A - Food like fish-shaped pancake filled with bean jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain foods made in a form of fish-shaped pancake (in Japan, Taiyaki) filled with bean jam, having crispness of coating just like a fresh- roasted one in touch of teeth even when heated with a microwave oven after preservation in a frozen or chilled state. SOLUTION: This food is made by adding (A) 0.3-4.7% eggshell powder and (B) 5-18% oils and fats having a melting point of >=40 deg.C, based on ordinary raw materials (except fresh water) for baking the coating of fish-shaped pancake filled with bean jam.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sea bream-like food containing bean jam, cream, and other prepared foods.

[0002]

2. Description of the Related Art Conventionally, sea bream-like food prepared by wrapping a bean jam, an imagawa grilled large-sized grill, and other bean paste, cream, and other side dish ingredients in an iron casting mold so as to wrap it with a flour-based skin. There is. All are freshly baked.

[0003]

However, these conventional products are freshly savory and delicious, but when stored frozen or chilled, heated in a microwave oven and heated, the water in the sea bream-like food evaporates. As a result, the skin portion is swollen by the moisture, and becomes moist with a large amount of moisture. Therefore, an object of the present invention is to provide a sea bream-like food having a crispy texture even when heated in a microwave oven.

[0004]

Means for Solving the Problems The present inventor has made various studies to achieve the above object, and as a result, has reached the present invention. That is, the present invention relates to (1) a sea bream-like food consisting of an egg shell powder and a skin to which an oil or fat having a melting point of 40 ° C. or more is added;
Sea bream-like food according to (1), which is for heating in a microwave oven.
(3) Sea bream-like food according to (1) or (2), which is frozen, (4) Eggshell powder 0.3-4.7%, oil 5 The sea bream-like food according to any one of (1), (2) and (3), and (5) the melting point of fat or oil is 60 ° C. or more (1), (2) , (3) or (4).

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the present invention, "%" means "% by weight". In the present invention, the sea bream-like food refers to a food in a state in which the ingredients are wrapped in a skin which contains flour and is heated and baked.
For example, so-called sea bream, imagawa ware, large-size ware, dora ware, waffles, etc., in which flour is used for the skin that wraps the ingredients. Ingredients are not limited, for example, various bean paste, various creams, various jams, various egg processed products such as egg spread, scrambled eggs, various meat processed products such as cutlet, sausage, hamburger, kamaboko, tuna, etc. Various processed meat products, corn, croquettes, curries, salads, and other prepared foods, yakisoba, pasta, fried rice, and other ingredients such as meat buns and pizza buns may be used.

[0006] The skin is a part that wraps the ingredients of the sea bream-like food, and is used in a general formulation using flour,
Eggshell powder and fats and oils having a melting point of 40 ° C. or more are added and heated and baked. It is good to heat and bake with a baking mold such as a casting mold or a carving mold. In addition, if necessary, whole eggs, sugars (such as white sugar, syrup, honey, etc.), fresh water, milk, baking powder, a foaming agent, a coloring agent, a flavor, and the like may be added.

[0007] The eggshell powder used in the present invention may be one commonly used in foods, and is obtained by crushing eggshell into powder. Eggshell powder commonly used has an average particle size of 20 μm
It is a powder of the following order. It is preferable to use a powder having an average particle diameter of about 10 μm or less in consideration of texture such as roughness. The amount added to the skin is preferably 0.3 to 4.7% with respect to all raw materials except for Shimizu. If the addition amount is too small, it is difficult to obtain a crisp feeling when heated in a microwave oven. Conversely, if it is too large, a crunchy and hard texture is obtained.

[0008] The crispy texture of the skin is obtained
It is presumed that the addition of eggshell powder forms a porous tissue and water is likely to evaporate. If too much eggshell powder is added, the water will evaporate too much, dry out and become hard. Conversely, if the amount of addition is small, it is difficult for water to evaporate. If heated in a microwave oven, the skin portion becomes moist with a large amount of water.

Next, the oils and fats used in the present invention may be edible oils and fats derived from animals and plants, for example, palm oil, beef tallow, coconut butter, cocoa butter, soybean oil and the like, and these hardened oils may be used. In particular, fats and oils having a high melting point are desirable, and specifically, fats and oils having a melting point of 40 ° C. or more are preferably used. When the melting point is 60 ° C. or higher, a more crisp feeling is obtained, which is desirable. If you use oils and fats with a high melting point,
It is speculated that the crispness may increase due to the solidification of the fat. The amount added to the skin is preferably 5 to 18% with respect to all raw materials except for Shimizu. If the added amount of fats and oils is small, a crisp feeling cannot be obtained much, and if too large, the oily feeling is obtained.

The sea bream-like food of the present invention can be eaten deliciously when heated in an oven or a microwave oven when it is heated in a convenience store, a restaurant, or at home. If you heat it in an oven, the moisture on the skin surface evaporates and you can get a freshly crispy thing, but the oven takes time and heats the sea bream-like food from the outside, so while the heat does not pass to the center, The skin surface may be scorched. This tendency is particularly high when heating frozen foods.

When sea bream-like food is heated in a microwave oven,
Since it is warmed from the center, it is entirely heated and does not burn. Also, with the conventional formula of the skin of sea bream-like food, the skin absorbs moisture and becomes moist with a large amount of water, but it will be described in detail in a later test example. Addition of eggshell powder and fat with a melting point of 40 ° C. or higher to the formulation allows rapid evaporation of moisture in the skin when heated in a microwave oven, resulting in a crispy, crispy textured sea bream-like food. .

As described above, according to the present invention, a sea bream-like food having a crispy, crispy texture can be provided simply by heating in a microwave oven. It may be stored and distributed in a chilled or frozen state, and in particular, when frozen and distributed, the storage period can be prolonged, which is convenient.

Next, a typical production method of the present invention will be described. The blending is not particularly limited, but as a blending ratio of the raw materials other than the fresh water, for example, flour 25 to 80
%, Sugar (white sugar, starch syrup, honey, etc.) about 3 to 35%, whole egg about 3 to 35%, baking powder and foaming agent about 2 to 5%, egg shell powder about 0.3 to 4.7% A fat or oil having a melting point of about 40 ° C. or more is added in an amount of about 5 to 18%. In addition, flavors, alcoholic beverages, mirin, and the like are added as desired, and mixed and stirred with a required amount of clear water to prepare dough. To make this into a sea bream or imagawa baked style, pour the dough into one of two heated baked molds that are symmetrical, bake for about 1 minute, and then, for example, various bean paste, various creams, various jams, or , Egg spreads, various processed egg products such as scrambled eggs, cutlet, sausage, various processed meat products such as hamburgers, kamaboko, various processed fish meat products such as tuna, various side dishes such as corn, croquette, curry, salad, yakisoba, After adding ingredients such as pasta, fried rice, other meat and pizza buns and baking them for a few minutes,
Pour the dough into the other symmetric baking mold and bake for a few minutes, then put them together and bring them together and bake for a few more minutes. In the case of Dora-yaki or waffle style, only the dough is baked in advance to make a skin portion, and the above-mentioned ingredients are inserted into the baked skin. The sea bream-like food produced in this way may be cooled or frozen, packed in a pack, and stored and distributed.

When the thus prepared sea bream-like food is heated in a microwave oven, a crispy, crispy-skinned sea bream-like food can be obtained by adding eggshell powder to a porous tissue. It is speculated that by adding fats and oils, water is repelled without being embraced and easily evaporated by the heated heat. It is presumed that the use of fats and oils having a high melting point causes the fats and oils to coagulate even at high temperatures, so that they do not become oily and crispy.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The following is a description of embodiments. Embodiment 1 FIG. Prepare the dough of the following composition, pour the dough into one of the two symmetrical heated sea bream roasting molds,
After baking for about 1 minute, the bean paste was added and baked for a few minutes, then the dough was poured into the other baking mold, baked for a few minutes, then the two were brought into close contact and baked for a few more minutes. After this was rapidly frozen, it was packed in a bag to produce frozen sea bream. -20
After storage at ℃ for 1 week, the container was opened, heated in a microwave oven for 2 minutes, and ate. After heating, the skin was heated to the center and the crispy crispy texture was delicious.

[Blending of dough] (Unit: parts by weight) Flour 40 Whole egg 5 Upper sucrose 5 Eggshell powder 0.5 Oil and fat (melting point about 40 ° C.) 10 Baking powder 2 Shimizu 37.5

Embodiment 2 FIG. Prepare the dough of the following composition, pour the dough into one of the two symmetric heated round roasting molds, bake for about 1 minute, add pizza-style prepared food, bake for a few minutes, and bake the other The dough was poured into the mold and baked for a few minutes, then the two were brought into close contact and baked for a few more minutes. This was quickly frozen, packed in bags, and made into frozen Imagawa-yaki-style pizza sandwiches. After storage at -20 ° C for 1 week, the container was opened, heated in a microwave oven, and baked for 2 minutes. The food was heated to the center, and the crust was crispy and had a delicious crispy texture.

[Blending of dough] (parts by weight) Flour 35 Whole egg 5 White sucrose 5 Eggshell powder 1 Oil (melting point: about 60 ° C.) 10 Baking powder 2 Shimizu 42

Test Example 1 Doughs having the following composition (Examples 3 to 6, Comparative Examples 1 and 2) were prepared, and the dough was poured into one of two symmetric heated round roasting molds and baked for about 1 minute. Then, the cream was added and baked for a few minutes, then the dough was poured into the other baking mold, baked for a few minutes, and then the two were brought into close contact and baked for a few more minutes. This was quickly frozen, and then heated in a microwave oven.
It was evaluated by people. Table 1 shows the results.

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 except for fresh water. When no fats and oils are added as in Comparative Example 1, a crisp feeling is not obtained and a hard feeling is obtained. Conversely, it can be seen that when the amount of the fat added is large as in Comparative Example 2, the oil becomes oily.

[0021][Blending of dough] (Unit: parts by weight) Comparative Example 1 Example 3 Example 4 Example 5 Example 6 Comparative Example 2 Flour 66 66 66 66 66 66 Whole egg 9 9 9 9 9 9 Upper sugar 9 9 9 9 9 9 Baking powder 3 3 3 3 3 3 Egg shell powder 3 3 3 3 3 3 3 Shimizu 70 65 60 55 50 45 Fats and oils (melting point 60 ° C) 0 5 10 15 20 25 For raw materials other than Shimizu (0%) (5.3%) (10.0%) (14.3%) (18.2%) (21.7%) Addition ratio to

[0022]

[Table 1] Comparative Example 1 × Hard feeling. Example 3 ○ Although it feels a little hard, it is crisp. Example 4 ○ Crispy and delicious. Example 5 A: Very crispy and very delicious. Example 6 ○ Although slightly crunchy, it is delicious. Comparative Example 2 × Crunchy and slightly oily.

Test Example 2 The amount of oil and fat added was fixed and the amount of eggshell powder added was 0 to
Fabrics having the following composition (Examples 7 to 10 and Comparative Examples 3 and 4) were adjusted to 7.3%, and the other components were evaluated in the same manner as in Test Example 1. Table 2 shows the results.

From Table 2, it can be seen that when 0.3 to 4.7% of eggshell powder is added, a crisp feeling can be obtained. It can be seen that the crispness is not obtained without the addition, and conversely, the crispness is hard when the amount is large.

[0025][Blending of dough] (Unit: parts by weight) Comparative Example 3 Example 7 Example 8 Example 9 Example 10 Comparative Example 4 Flour 66 66 66 66 66 66 66 Whole egg 99 99 99 99 Upper sugar 99 99 99 99 Baking powder 33 33 33 33 Fat (melting point 60 ° C) 15 15 15 15 15 15 Shimizu 70 70 69 67 65 62 Eggshell powder 0 0.3 1 3 5 8 (0%) (0.3%) (1.0%) (2.9%) (4.7%) (7.3%) Addition ratio to

[0026]

[Table 2] Comparative Example 3 × Somewhat thick. Example 7 ○ Slightly crisp and delicious. Example 8 ○ Crispy and delicious. Example 9 A: Very crispy and very delicious. Example 10 ○ Slightly crunchy, but delicious. Comparative Example 4 × Cracked and hard.

Test Example 3 The same procedure as in Example 5 of Test Example 1 was repeated except that a fat or oil having a melting point of 40 ° C., 20 ° C. or less than 0 ° C. was used instead of the fat or oil having a melting point of 60 ° C. Comparative Example 5 and Comparative Example 6 were evaluated as in Test Example 1. Table 3 shows the results. From Table 3, it can be seen that the higher the melting point, the more crisp it is. In particular, it is found that the use of fats and oils having a melting point of 60 ° C. increases the crispness and is delicious.

[0028]

[Table 3] Example 5 (oils and fats having a melting point of 60 ° C.) が Very crispy and very delicious. Example 11 (oil and fat having a melting point of 40 ° C.) ○ It is crisp and delicious, but inferior to Example 5. Comparative Example 5 (oil having a melting point of 20 ° C.) × oily and sticky Comparative Example 6 (melting point less than 0 ° C.) × oily and sticky

[0029]

As described above, the present invention can provide a sea bream-like food having a crispy, crispy texture as freshly baked even when heated in a microwave oven.

Claims (5)

[Claims] 1. A sea bream-like food comprising eggshell powder and a skin to which an oil or fat having a melting point of 40 ° C. or more is added. 2. The sea bream-like food according to claim 1, which is used for heating in a microwave oven. 3. The sea bream-like food according to claim 1, which is frozen. 4. The sea bream according to claim 1, wherein 0.3 to 4.7% of eggshell powder and 5 to 18% of oils and fats are added to all raw materials other than fresh water of skin. Grilled food. 5. The sea bream-like food according to claim 1, wherein the melting point of the fat or oil is 60 ° C. or higher.