JPS6170954A - Preparation of raw material of edible container - Google Patents

Abstract

PURPOSE:To provide the titled novel raw material for wrapping a precooked food, having excellent extendability and springness, resistant to cracking, and giving good meltability, taste and feeling to the palate, by mixing ground fish meat with wheat flour, starch and oil or fat, and kneading the mixture. CONSTITUTION:The objective material can be prepared by mixing and kneading (A) ground fish meat, preferably ground meat of white-meat fish such as walleye pollack, etc. or ground meat of red-meat fish such as horse mackerel, etc., especially salted and ground meat, (B) wheat flour and/or starch and (C) an oil or fat. The amount of the component A is 15-35wt% of the whole composition. Preferably, the mixture is further added with baking powder salt, seasonings, food additives, etc.

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.

[Conventional technology]

Recently, snack foods filled with edible containers such as cooked gratin, doria, pilaf, meat sauce, and cream croquettes have become popular at fast food shops.

□Also, pre-cooked gratin, doria,
Frozen foods made by filling ingredients such as pilaf, meat sauce, cream croquettes, etc. and then freezing them are expected to be developed in the future due to the simplicity of simply heating or soaking them before eating. Dough kneaded with wheat flour, starch, or a mixture thereof, and fats and oils as main ingredients has been used as dough for edible containers for fast food snack foods and frozen foods as described above.

[Problem that the invention seeks to solve]

However, the above-mentioned dough for edible containers that has been conventionally used has the following drawbacks.

(a) It is difficult to stretch the dough (it cannot be made into a thin stone, 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 frozen foods, the edible containers can be frozen, thawed, and reheated. It becomes brittle and its taste and texture deteriorate.

Therefore, an object of the present invention is to provide a novel fabric for edible containers that eliminates all the drawbacks of the conventional fabrics for edible containers described above.

[Means for solving problems]

The present invention solves the disadvantages of the conventional edible container dough by adding salted or raw fish meat paste to the conventional edible container dough kneaded with wheat flour and/or starch and oils and fats as the main ingredients. This is what solved the problem.

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 may vary depending on the type of food to be filled in the edible container, but generally it is 10 to 10% based on the weight of the dough for edible containers. The ratio of minced fish meat is preferably 50%, because if the ratio of minced fish meat is less than 0%, the effect of improving the extensibility of the dough due to the addition of minced fish meat will be difficult to be realized, and if it exceeds 50%. This is because when you put the edible container in which the dough has been baked into your mouth, it will melt in your mouth and the texture will be slightly inferior, and at the same time, you will also notice a slight fishy smell.

It is particularly preferable that the proportion of minced fish meat, based on the weight of the dough for edible containers, is 15 to 35%.

Examples of methods for incorporating minced fish meat into the dough for edible containers include the following methods.

(i) Knead the salted or unsalted minced fish 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 component of the dough for edible containers, it is particularly preferable to use strong wheat flour. Although any type of starch can be used, it is particularly preferred to use corn starch. 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 10 to 60%, especially 1
Preferably it is 5 to 40%.

Examples of fats and oils used with flour and/or starch include, but are not limited to, solid shortening and foamed fats and oils, and the proportion of fats and oils based on the dough for edible containers is 20 to 70%. , especially 35-50%
It is preferable that

The dough for edible containers may further contain baking powder, food F, seasonings, food additives, etc., as appropriate.

The present invention will be further explained below with reference to Examples.

(The "parts" in Te 1 omit parts by weight.

Example Using 29 parts of salted minced fish as minced fish,
To this were added 28 parts of strong wheat flour, 0.5 part of salt, 42.8 parts of solid toning as oil and fat, and 0.7 part of baking powder. In addition, the water content of the above-mentioned minced fish is 21
When manufacturing the dough for edible containers,
There was no need to separately add water. Next, after kneading the mixture to obtain the dough for edible containers of the present invention, the state of the kneaded dough, the state after freezing, and the state after thawing and reheating (tasting, (including texture). The results are shown in Table 1.

Comparative Example For comparison, 35 parts of strong wheat flour was used without using minced fish meat.
0.5 part of salt, solid shortening as fat and oil 42.
8 parts of baking powder and 0.7 parts of water were mixed together with 21 parts of water and kneaded to produce dough for edible containers.The state of the kneaded dough, the state after freezing, the thawing,
I looked at the state after reheating. 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 from the comparative example, and the state of the dough after baking. It was excellent in terms of condition, condition after freezing, and condition after thawing and reheating.

Next, examples of manufacturing snack foods and frozen foods using the edible container dough of the present invention will be shown as application examples.

Application example 1 The dough for edible containers obtained in the above example was
) After stretching to about I+w, it was punched out into a disk shape with a diameter of about 100 mm (weight about 20 g).

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.

Kutanff Nagari milk 60.6 parts by weight Oil 6.5 # Flour 6.3 - Macaroni 15.5 # Onion 7.8 # Fresh cream 2.4 # Seasoning 0.9 # After that, gratin was added. Approximately 200 pieces of fabric for edible containers
The snack food containing gratin was obtained by baking it in an open air at ℃ for about 20 minutes.

Since the edible container of this snack food was not fragile and melted well in the mouth, it had superior taste and texture compared to those using conventional edible containers.

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 having the following composition was used instead of gratin. Similar to the snack food of Application Example 1, this snack food had excellent taste and texture.

]Ki White Sauce 70 parts Pilaf 30 Application Example 3 The same dough for an edible container as 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.

Gushishi 1Z14 color scheme white sauce 100 parts by weight macaroni
20 # Boiled peeled shrimp meat 13〃Sliced onions in oil IO# After quickly freezing this at -40℃, the exposed part of the gratin was coated twice with a batter made from flour, vegetable protein, and cold water. Thereafter, 12 mesh fine breadcrumbs were added on top of it and refrozen to obtain a frozen food for frying.

Before serving, heat the gratin in cooking oil at 170°C for 5 minutes.The heat will reach the center of the gratin, and the corn cup used as the edible container will also be coated with soot in the cooking oil, making it crispy. An appetizing fried food with a pleasant texture and aroma was obtained.

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.

3. White sauce +oo, 1 part Macaroni 20 # Boiled peeled shrimp meat 13 〃 Sliced onion with oil 10 # The obtained dough for an edible container containing gratin was rapidly cold-blooded at -40℃ After that, we got frozen food.

When the obtained frozen food was thawed before serving and 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. However, the dough for edible containers of the present invention can also be used when packaging confectionery, ice cream, etc., or when making electronics.

〔Effect of the invention〕

In the present invention, by adding salt paste or raw minced fish meat to the dough for edible containers, the resulting dough has excellent extensibility and elasticity, so it can be used to hold the food contents (ingredients) without causing cracks. ) can be safely included. In addition, the edible container obtained by baking the dough has a zero meltability,
Excellent taste and texture. In addition, even after freezing, thawing, and reheating, it melts in the mouth and has excellent taste and texture.

Claims (5)

[Claims] (1) A method for producing dough for edible containers, which comprises mixing ground fish meat with flour and/or starch, and oils and fats, and kneading the mixture to obtain dough for edible containers. (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 fish surimi such as horse mackerel, mackerel, and sardine. A method for producing a dough for edible containers according to claim (1) or (2). (4) Claim No. 1, wherein the proportion of ground fish meat is 10 to 50% based on the weight of the dough for edible containers.
The method for producing a dough for edible containers according to item (2) or item (2). (5) At least one component selected from the group consisting of baking powder, common salt, seasonings, and food additives is further added as a component of the dough for edible containers. 2) The method for producing dough for edible containers as described in section 2).