JPS63148972A - Expanding formed food suitable for microwave heating - Google Patents

Abstract

PURPOSE:To prepare the titled fashionable food having uniqueness, etc., and distinctly informing the optimum time for microwave heating, at a low cost, by putting an expandable stuffing in an outer crust in a manner to be protruded from the crust when expanded by microwave heating. CONSTITUTION:The objective food is a combination of an edible outer crust such as crust of cream puff and an edible stuffing expandable by microwave heating and has a structure to protrude the expanded stuffing from the outer crust. Concretely, the above food can be prepared e.g. by filling a stuffing 3 composed of dough for a steamed cake in an outer crust 1 having holes, cracks and/or parts 2 having low strength.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a puffed food product having shapeability suitable for microwave heating using a microwave oven, etc. The present invention relates to a puffed shaped food suitable for microwave heating, which is configured to protrude in various shapes from an edible outer skin when puffed by heating.

[Conventional technology and its problems]

With the recent rapid spread of microwave ovens, foods and containers for microwave ovens (see Japanese Patent Laid-Open No. 61-58548) are also becoming popular. Noodles, gratin, yakitori, etc. are combined with heat-resistant containers. However, such conventional microwave-heated foods are disadvantageous in terms of cost because they require containers, and also have a plain appearance, lacking fashion, surprise, and interest.

In addition, for conventional microwave-heated foods, it has been difficult to easily determine the optimum heating time, which varies depending on the quality of the food and the location.

Therefore, an object of the present invention is to provide a microwave heating system that does not have the above-mentioned problems, is fashionable, unexpected, and interesting, is cost-effective, and allows easy determination of the optimum heating time for microwave heating. The purpose of the present invention is to provide a puffed shaped food that has been subjected to heating.

, [Means for Solving the Problems] The present inventors have conducted extensive research to achieve the above object, and as a result, have arrived at the present invention.

That is, the present invention consists of an edible outer shell and an edible content that is expanded by microwave heating, and the outer shell is
The above object has been achieved by providing a puffed shaped food product subjected to microwave heating, which is characterized by having a structure for causing the puffed contents to protrude.

Hereinafter, the expanded shaped shaped food subjected to microwave heating of the present invention will be explained.

The edible outer shell used in the present invention preferably has heat resistance to the extent that it does not undergo significant plasticization due to microwave heating and strength to the extent that it does not fall apart due to the expansion pressure of the contents. Examples of the edible skin include nyu pastry, hollow bread, and hollow biscuit.

In the present invention, the structure of the outer skin for protruding the expanded contents is, for example, 1 (11 or more holes and/or
Alternatively, examples include a partial structure with weak strength that can partially generate holes and/or cracks due to cracks and/or expansion pressure of the contents. Here, a partial structure with low strength refers to a partial structure that easily collapses or breaks due to expansion of the contents, such as a part of the outer skin that is extremely thin compared to other parts of the outer skin. It is.

The contents used in the present invention include the pores of the edible outer skin and/or
or swelling force and fluidity to such an extent that it can protrude from cracks or collapse or chip weak parts of the outer skin,
It is preferable to have a viscosity that does not run off when ejected, and a heat coagulability that maintains the ejected shape. Examples of such edible contents include raw whole eggs, raw egg yolks, and raw raw eggs. Examples include egg whites and their melted products, powdered whole eggs, powdered egg yolks, and powdered egg whites melted with water. When using powdered whole eggs or powdered egg yolks, the preferred moisture content for obtaining preferable swelling is 20 to 8.
The moisture content is preferably 0% by weight, especially 30-60% by weight, and when powdered egg white is used, the preferred moisture content is 30-95% by weight, especially 60-90% by weight. In addition, the contents include various puffed doughs such as steamed cake dough, castella dough, and choux dough, and surimi such as fish meat and livestock meat. Examples of raw materials for fish surimi include squid, octopus, shrimp, crab, shellfish, puffer fish, goby, flying fish, kisu, flounder,
Examples include barracuda, cod, etc., and examples of raw materials for meat surimi include chicken, pork, beef, mutton, etc. These fish and livestock meats can be made into minced meat using a chopper, a silent cutter, or the like.

In addition, the above-mentioned contents may contain starches, proteins, oils and fats, seasonings, spices, preservatives, fragrances, swelling agents, etc., as desired, within the scope of the purpose of the present invention.

The puffed shaped food of the present invention can be produced, for example, as follows. Inject the above contents with an injector etc. into the inside of the edible shell provided with the holes and/or cracks and/or weak partial structures, or inject the contents into the inside of the shell. It can be manufactured by providing holes and/or cracks and/or weakened partial structures in the outer skin after this process.

When the puffed shaped food of the present invention is directly heated in a microwave oven or the like, the contents expand and protrude from the pores and/or cracks of the outer skin and/or the weak partial structure, giving it fashionability and unexpectedness. , the food is shaped in an interesting way.

Further, in this microwave heating, the end point of cooking can be easily determined by stopping the growth of the contents that expand and protrude.

Moreover, the puffed shaped food of the present invention can be stored by freezing.

The present invention will be further explained below with reference to Examples, but the present invention is not limited to these Examples.

〔Example〕

Example 1 Eyes, nose, mouth, etc. were placed in a hollow bread (crust) 1 having a diameter of 5 cm and a height of 3 cm as shown in FIG. Also, 10 pieces of soft flour
0M parts, sugar 125 parts by weight, rice oil (Asahi Denka Kogyo Goulash) 80 parts by weight, baking powder 2.5 parts by weight, salt 0.5 parts by Pi, powdered egg whites 40 parts by weight, fresh cream 35 parts by weight. A covered cake batter was prepared from parts by weight, 10 parts by weight of skim milk powder, and 40 parts by weight of water. This steamed cake batter 8
g was filled into the hollow pan using an injector, and the hole opened at this time was closed by heating with a baking gauntlet.6 Next, the first
As shown in the figure, iron nails with a diameter of 2 mIm are used at intervals of 7 m.
6 holes (structure for protruding the expanded contents) 2
was opened to produce a puffed shaped food, which was then frozen at -20°C. This frozen product was heated in a microwave oven (Noyab Haikunkar R-528), and the steamed cake batter (contents ) Microwave heating was stopped when the growth of 3 stopped.

The obtained food, as shown in FIG. 2, was varied and interesting, and the cooking time was appropriate, making it suitable for consumption.

Example 2 Baby shoe (skin) 1 with a diameter of 3 cm as shown in Fig. 3
The top part was cut into a lid shape. In addition, 100 parts by weight of lean beef surimi, 0.06 parts by weight of saltpeter (KNO:l), one part of sodium nitrite, 3M parts of table salt, 5 parts by weight of sugar IMMB2 flour (semi-strong flour), baking soda. 0
．． A kneaded dough was prepared from 5 parts by weight and 1 part by weight of Hiform (manufactured by Nikken Chemical). 2.5 g of this kneaded dough is filled into the hollow part of the baby shoe, and a cut lid is placed on the baby shoe, and the puffed shaped food product as shown in FIG. This product was prepared and frozen at -20"C. This frozen product was heated in a microwave oven (Sharp Heiktsker R-528), and as shown in Figure 4, the lid of the baby stew l was lifted and the product came out. Microwave heating was stopped when the growth of the kneaded dough (contents) 3 stopped.

As shown in FIG. 4, the obtained food was interesting and varied, and the cooking time was appropriate, making it suitable for consumption.

〔Effect of the invention〕

The expanded shaped shaped food subjected to microwave heating of the present invention can be provided with fanciness, unexpectedness, and interest by microwave heating. This has the effect of making it possible to know.

[Brief explanation of the drawing]

FIGS. 1 and 2 are perspective views of one embodiment of the present invention before and after microwave heating, and FIGS. 3 and 4 are perspective views of another embodiment of the present invention before and after microwave heating, respectively. . l...Skin 2...Structure for protruding the swollen contents 3...Contents Figure 1 Figure 2 Figure 3 Figure 4

Claims (1)

[Claims] (1) A microwave heating method comprising an edible outer skin and an edible content that is expanded by microwave heating, the outer skin having a structure for causing the expanded content to protrude. Suitable puffed shaped food.