KR20020091105A - Foods having laminated structure and foods for packing - Google Patents

Abstract

Its purpose is to provide foods that retain the aesthetic and flavor of grilled octopus even if it is warmed again.

The food constituting the nucleus is covered with a second food to be a filling food. The outer periphery of the filling food is a wheat flour or an egg as a main component, and the one obtained by dissolving, suspending or kneading this in water is covered with baked dough.

Description

Food having a laminated structure and food for filling {FOODS HAVING LAMINATED STRUCTURE AND FOODS FOR PACKING}

Grilled octopus is generally known as a food containing the octopus inside. This grilled octopus is covered with a dough prepared by suspending wheat flour in soup stock soaked in water, kelp, anchovies, etc. 식품) food.

However, the grilled octopus has a delicious taste when it is freshly baked and tender, but when cooled, the taste and flavor are greatly reduced. Even if it is heated again, the aesthetics and flavors are hardly restored.

Then, an object of this invention is to provide the food which maintains aesthetics and a flavor even if it heats up again.

The present invention relates to a food having a laminated structure in which the food for filling is contained therein.

(A), (b) is sectional drawing which shows the example of the food which has a laminated structure which concerns on this invention, and FIG. 2 (a)-(c) is manufacture of the food which has a laminated structure which concerns on FIG. 3 (a) to 3 (c) are cross-sectional views showing examples of other foodstuffs having a laminated structure according to FIG. 1 (a).

This invention solves the said subject by covering the food which comprises a nucleus with a 2nd food, and making it a filling food, and covering the outer periphery of this filling food with the dough material which has a wheat flour or an egg as a main component.

Since the raw material of wheat flour or egg-based dough is dissolved, suspended or kneaded in water, and then a filling food is formed inside the baked dough, it does not distort like a grilled octopus when it cools, and has a good taste. Can be maintained.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described with reference to drawings.

As the food having the laminated structure according to the present invention, as shown in Fig. 1 (a) and (b), the food constituting the nucleus (hereinafter referred to as "nuclear food") (1) as the second food ( Hereinafter, it is called "coated food.") Kneading material (2) which is made into the food 3 for filling, and the outer periphery of this filling food 3 is a wheat flour or an egg as a main component (hereinafter, "external dough"). Water ”.

The core food 1 is a food that affects the taste and aesthetics of a food having a laminated structure according to the present invention. As shown in FIG. 1 (a) or (b), the core food 1 has a predetermined hardness or elasticity. The combination of the food (hereinafter referred to as "solid food") (5) and the food which can be molded (hereinafter referred to as "molding food") (6) or the above-mentioned solid food, although not shown. Or one using only one of the moldable foods (6).

The solid food (5) is a food having a certain shape and can be cut into human teeth, such as octopus, squid, sausage, beef, pork, chicken and other meat, spinach, letterus, mustard, mustard For example, agricultural products such as horseradish, processed agricultural products such as kimchi, fruits such as bananas, apples, and tangerines, tree fruits such as plums, eggs of fish such as cod roe, cod roe, and salmon roe, and processed products thereof. Can be mentioned.

These foods are cut into a predetermined size, i.e., sized to fit the size of the food having the final laminated structure. The solid foods 5 can be used as they are, but can also be used as boiled, steamed, fried with oil, or fried with flour.

As the moldable foods 6, semi-solid or liquid foods (hereinafter, referred to as " semi-solid foods ", etc.) as shown in Fig. 1A, are shown in 6a and Fig. 1B. As mentioned above, the moldable solid food or the solid food which can be molded by carrying out a predetermined treatment (hereinafter referred to as "processed food") 6b. Examples of the semi-solid foods and the like 6a include semi-solids such as pastes and liquids. When these fluidities are too high, it may become difficult to coat | cover with the coated food 2. In such a case, tenacity may be added by adding bonito or brown powder. Due to this persistence, fluidity can be suppressed to such an extent that the coated food 2 can be coated. Specific examples of the semi-solid food, etc. (6a), liquid or paste sauces such as demigrass sauce, salsa sauce, tartar sauce, kneaded plum, miso, mayonnaise, kneaded mustard, kneaded horseradish, pizza paste, master Paste products such as edibles, pumpkin soup, potato soup, vegetable soups, corn soup, miso soup, various soup stocks, curry or curry-flavored liquid or paste products, fine bean paste, mashed bean paste, white beef, etc. Solid logistics etc. are mentioned as an example.

Examples of the processed foods (6b) include various foods, and specifically, solid foods that can be molded to their viscosity, solid foods that can be processed and molded, and high moldability. And solid foods which can be molded by heat melting. Meju etc. are mentioned as said solid food which can be shape | molded by said magnetic viscosity.

The solid food which can be formed by performing the above-mentioned processing means the food which was made moldable by performing a predetermined process. As this predetermined process, a grinding | pulverization, grinding | pulverization, grinding | pulverization process, heat processing, etc. are mentioned. Such foods include potatoes such as potatoes, sweet potatoes and taro, agricultural products such as pumpkins, corn, carrots, green peas and green beans, fruits such as bananas, apples and tangerines, tree fruits such as plums, fish and shellfish such as fish and shellfish. Various kinds of meats such as beef, pork, chicken, eggs of various birds such as eggs, eggs of fish and shellfish such as cod roe, cod roe and salmon roe, and processed products thereof, rice cake, fish cake, grilled fish meat, etc. Food etc. are mentioned.

Among the above, potatoes, pumpkins, fish cakes, grilled fish meat and the like can be viscous by boiling or boiling them and then grinding them. In addition, the meat can be minced and minced, and the fish can be ground to become viscous.

The solid food product which provided the said moldability means the food to which viscosity was provided by adding a thickener etc. Starch etc. are mentioned as a thickener. As such a foodstuff, various things are mentioned, For example, the solid foodstuff etc. which can be shape | molded by performing the said process which could not fully provide moldability are mentioned.

As a solid foodstuff which can be shape | molded by the said hot melt, a cheese etc. are mentioned, for example.

The processed food and the like 6b may contain, if necessary, a soup stock, dried ingredients for grilling octopus, or an additive for grilling octopus. As said broth, the broth which has the flavor of grilled octopus, such as the dried broth used generally, such as bonito, kelp broth, and sodium glutamate aqueous solution, and the extract extracted by grinding the octopus, etc. are mentioned. The dried lean octopus is a flake other than the octopus, and includes red ginger, fried flakes, thinly sliced bonito, powdered bonito, and green onions. Moreover, egg, baking powder, salt, sugar, soy sauce, Worcester sauce etc. are mentioned as an additive for grilling an octopus.

The coated food (2) refers to a food covered with the nuclear food (1), and the dough containing mainly powdered powders such as wheat flour, fine flour, glutinous rice flour, strong flour, strong powder, udon flour, buckwheat flour, and eggs. Can be mentioned. Among these, the kneaded product which uses glutinous rice flour as a main component, the kneaded product which used wheat flour and egg as a main component, the dough material for doughnut which has a wheat flour as a main component, etc. are more preferable. By using these doughs, the pouch can prevent the outflow of the nucleus food 1. In addition, it has the advantage that the taste is not bad when eaten.

As shown in Fig. 1 (a) and (b), the filling food 3 is covered with the core food 1 with the coated food 2, and the external dough 4 can be covered as it is.

The food 3 for filling is produced by covering the nuclear food 1 with the coated food 2 or injecting the nuclear food 1 into the coated food 2. This filling food 3 can be used as it is, and can also be fried, steamed, or frozen with oil. By frying with oil, the preservation of the food 3 for filling is increased. Moreover, by freezing, storage property becomes high and handling becomes easy also from the surface of logistics, such as transportation. Moreover, even when using the foodstuff 3 for a frozen state, it thaws and heats at the same time as the baking process of the external dough 4 mentioned later.

The external kneading material 4 refers to a kneading material obtained by heat-treating solidified wheat flour or eggs as a main component, and then dissolving, suspending or kneading the same in water or an aqueous solution (hereinafter referred to as "kneading material"). Specifically, a raw material is obtained by dissolving, suspending or kneading a wheat flour or egg containing as a main component in water or an aqueous solution, followed by solidification by heat treatment. The heat treatment is not particularly limited as long as the kneading raw material is solidified, but it is preferably baked in an oven or a metal plate processed in a predetermined shape, and the baking is performed so that the outer surface of the obtained external dough 4 is pressed black. Particularly preferred. As a process performed to the said metal plate, the method of processing to the shape according to the shape of the foodstuff which has a laminated structure made into the objective is mentioned. In this case, for example, when it is desired to obtain a spherical one, a hemispherical recess may be processed by a metal plate and installed.

Examples of the water used for dissolving, suspending or kneading the wheat flour or egg, which are used as the raw material for the dough, as main components include pure water, tap water, deep water, natural water such as spring water, and the like.

Moreover, as said aqueous solution, the broth, milk, etc. which we made to contain the component in water are mentioned. Examples of the broth in question include broths commonly used, such as bonito, kelp broth, and sodium glutamate solution, and broths having a flavor of grilled octopus such as an extract extracted by grinding the octopus.

Examples of the heat treatment method include a method of baking or frying. By the heat treatment, the above-mentioned dough raw material can be fixed to the outside of the food 3 for filling and can be immobilized.

Baking powder, salt, sugar, soy sauce, Worcester sauce, etc. can be added to the said dough material raw material as needed.

Next, the example of the manufacturing method of the foodstuff which has a laminated structure shown to FIG. 1 (a) is demonstrated using FIG.

First, semi-solid foods 6a and the like are prepared. Depending on the kind of semi-solid food etc. (6a), the thickening agent, such as starch, is added, and the operation | work which gives persistence etc. is performed. Subsequently, the solid food 5 is inserted into this semi-solid food etc. 6a, and the nuclear food 1 is manufactured. Then, this is injected into the coated food 2, and the coated food 2 is sealed. Thereby, the filling food 3 is manufactured.

In addition, when the processed food etc. 6b are used instead of the semi-solid food etc. 6a, the filling food 3 can be manufactured by the same method as the above. At this time, if necessary, cutting, grinding, grinding, grinding, grinding, heating, and adding a thickener such as starch to give viscosity and the like are performed.

In addition, the semi-solid food etc. 6a and the processed food etc. 6b can be used together, and also in this case, the filling food 3 can be manufactured by the said method.

The coated food 2 can be produced by any method. For example, in the case of using glutinous rice flour as a raw material, first, water is added to the glutinous rice flour and kneaded to make it into a dumpling shape. Next, small pieces are placed in a wooden steamer and steamed with strong steam. Then, I move to Dalgu University and beat it. Subsequently, it is soaked in water and the dough is cooled. And we beat again on dalgu stand. Finally, the coating is made by stretching thinly.

In addition, when using wheat flour etc. as a raw material, water, egg, a liquid sugar, etc. are mixed with a wheat flour, a strong powder, etc., and it mixes with a mixer. Then, a coated food in an inflated soft state such as bread dough is produced.

The obtained foodstuff 3 can be used for the next step as it is. It may be frozen and stored and thawed at the time of use, or may be fried with oil.

Next, the above dough material is prepared. This can be manufactured by suspending wheat flour and eggs in water or the above-mentioned soup stock, and adding baking powder, salt, sugar, soy sauce, worcester sauce, etc. as needed.

Next, the baking process of an external dough is performed. First, as shown to Fig.2 (a), the metal plate (so-called octopus grill) 11 which provided the hemispherical recessed part 12 was heated, and the dough material prepared in the said recessed part 12 in a hot state. The raw material 4a is added. As shown in FIG. 2 (b), the filling food 3 is placed in the recess 12. After heating to some extent, as shown in FIG.2 (c), using the peak etc., the whole also includes the part of the external dough 4 where the dough raw material 4a started to harden. And while heating for a while, the outer dough 4 is rolled little by little with a jig for inversion such as a peak to remove the liquid portion on the outer surface. As a result, a food product having a laminated structure is obtained.

Moreover, as a method of that excepting the above, the method shown to FIG. 3 (a)-(c) can also be employ | adopted. This is a method of first putting the food 3 for filling into the recessed part 12, as shown to FIG. 3 (a). Thereby, it becomes possible to bake this filling food 3 a little. Subsequently, as shown in FIG. 3 (b), the kneaded material 4a is put therein, and as shown in FIG. 3 (c), the food is baked by inverting the whole in the same manner as above and having a laminated structure. You can get

As another method, although not shown, the filling food 3 may be immersed in the kneading raw material 4a, or the kneading raw material 4a may be applied around the filling food 3 and frozen. This frozen product can be obtained by baking, steaming, or frying with oil on an iron grill, iron plate or the like as it is, to obtain a food having a laminated structure.

As a food having the laminated structure which concerns on this invention, the thing of a preferable aspect is the case where the cut of an octopus is used as the nuclear food 1, and the dough of grilled octopus is used as an external kneading material. In this way, the said food 3 for filling can form the semi-solid food etc. 5 in the outer periphery of the cut of an octopus, and can use this outer periphery as a filling tool for grilling an octopus. Moreover, the food which has a laminated structure which concerns on this invention becomes a food of the grilled octopus type which put the said foodstuff 3 in the inside of grilled octopus, and can eat as a replacement food of grilled octopus.

When the food having a laminated structure according to the present invention is eaten in a hot state, a good taste and taste can be enjoyed. Moreover, even when the food which has this laminated structure is cooled, the same aesthetics and taste can be enjoyed even if it heats up or it cools. In addition, the food having the obtained laminated structure can be frozen. In this case, it is possible to eat by thawing and warming when eating.

According to this invention, since the foodstuff for filling is formed inside an outer dough, spherical foodstuff can be obtained.

Moreover, when this food cools, a form does not become distorted like grilled octopus, and can maintain a good aesthetic sense, and can maintain a good aesthetic sense and a flavor even if it warms up again.

Moreover, since various foods can be used as semi-solid foods, etc., various tastes can be enjoyed.

In addition, when the dough for grilling octopus is used as the external dough, the aesthetic sense of grilling the octopus can be obtained, and when cooled, the shape is not distorted like the grilled octopus, and a good aesthetic feeling can be maintained. Even if it heats up again, it can maintain the favorable taste and flavor similar to grilled octopus.

Moreover, since the food for filling is covered with the coating food of nuclear food, it can prevent spreading and diluting in the food which has a laminated structure from which nuclear food is obtained, and when eating the food which has a laminated structure, You can taste the aesthetics at the same time.

Claims (6)

A food having a laminated structure, wherein the food constituting the nucleus is covered with a second food to be a filling food, and the outer circumference of the filling food is covered with a dough containing mainly wheat flour or eggs. 2. The food having a laminated structure according to claim 1, wherein the second food is a dough containing mainly wheat flour or glutinous rice flour. The food having a laminated structure according to claim 1 or 2, wherein the food constituting the nucleus comprises a food having a predetermined hardness or elasticity and a moldable food. 4. The laminated structure according to claim 3, wherein the moldable food is any one of a semi-solid or liquid food, a moldable solid food, or a solid food that can be molded by performing a predetermined treatment. Eggplant food. The food product having a laminated structure according to any one of claims 1 to 4, wherein the dough containing mainly wheat flour or eggs is baked so as to be pressed black on its outer surface. A filling food characterized in that the outer periphery of the food constituting the core is filled with a dough containing mainly wheat flour or glutinous rice flour.