JPH11225703A - Food or food material containing potato belonging to family araceae as main raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food or material such as a cover of Harumaki or pizza dough stably holding a product value for a long time because of hardly drying even passing of time and without generating cracking or variation of texture by substituting a part of grain flour with a heat-treated potato belonging to family Araceae. SOLUTION: This food or food material contains (A) grain flour (e.g. wheat flour, buckwheat flour, etc.), (B) a heat-treated potato belonging to family Araceae (e.g. taro, daughter tuberous root, etc.), and (C) water. Preferably, the component B is steamed as the heating treatment. Preferably, a using weight ratio of the component A to the component B is (40/60)-(70/30). Oil and fat is added to the objective food or material to further become to be hardly dried. An adding amount of the oil and fat is preferably 2-5 pts.wt. based on total 100 pts.wt. of the components A and B. Adding of protein such as cow milk may increase elasticity of the food. Preferably, an adding amount of the protein is 20-100 pts.wt. based on total 100 pts.wt. of the components A and B.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food or food material containing taro as a main raw material, and more particularly to a skin or band or linear food or food material.

[0002]

2. Description of the Related Art Most of skin-, band-, or line-shaped foods and food materials which are generally manufactured at present are mainly made of starchy powders such as wheat flour, buckwheat flour and rice flour. For example, as a thin-skinned food material used in Chinese cuisine, skin (wrapping rice cake) that wraps dishes and utensils, such as chaoyapin,
There are many known spring roll skins, dumpling skins, and shredder skins.
However, these thin-skin food materials and foods using the same are dried over time, the thin skin is cracked, the texture changes (for example, changes to a powdery texture), and the product value decreases. There was a problem of being lost. For this reason, a method of preventing drying by adding fats and oils has been proposed,
There is also a risk that the texture may change due to the addition of fats and oils, and there is a demand that the inherent properties of the main raw material should be fully utilized without using such additives.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a product which is hard to dry even after a lapse of time, does not crack, and does not change its texture. It is to provide a skin-shaped or band-shaped or linear food or food material which is held as such.

[0004]

The object of the present invention has been achieved by replacing part of the flour with taro.
The present invention provides a food or a food material containing flour, heat-treated taro sweet potato, and water-containing taro sweet potato as main ingredients.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The food or food material of the present invention includes skin-like or sheet-like food materials (for example, wrapping rice cake (crepe, kaoyapin, spring roll skin, shredder skin, dumpling skin, etc.), Thin rice cakes, pizza dough, etc.), bread dough / bread products (products made by using flour as the main ingredient and expanded by adding an expanding agent such as yeast, baking powder, sodium bicarbonate, etc.), noodle dough / noodle products (eg, udon, buckwheat, etc.) Linear food). The taro family potatoes used in the present invention include parent potatoes (eight heads, shrimp potatoes, kyoto potatoes), parent-child combination seeds (red sprouts, celebes, etc.), and potatoes (Sayaki Ishikawa, Motochiba, Dodori, Konjac potatoes, etc.) And the like. Hereinafter, for the sake of convenience, the present invention will be described with respect to "taro", but the present invention can be similarly carried out for other taro family potatoes, and those using these are also within the scope of the present invention. It is. The taro used in the present invention has been heat-treated. The heat treatment is performed to such an extent that the taro is washed with water, and is peeled off or is easily crushed when pressed with a finger or a spatula. The heat treatment may be steaming, boiling, baking, etc., but steaming is most preferred. After heat treatment without peeling, the skin is peeled after the heat treatment, and then used as a raw material. The most suitable taro for use in the present invention is yam. After the heat treatment, the solid state taro is crushed, kneaded and molded with other flour, water, and other auxiliary materials, and if necessary, heat-treated (steamed, baked, etc.) to obtain the food or food material of the present invention. . This may be further frozen and stored if necessary.

[0006] As flour, wheat flour, buckwheat flour, barley flour,
Rice flour is used. In the present invention, the use ratio of flour and heat-treated taro (peeled) is, by weight ratio,
20: 80-80: 20, preferably 40: 60-70
A pair 30 is appropriate. If desired, fats and oils (such as lard, butter, margarine, etc.), sugar, spices, etc. are added, and water and salt are further added and kneaded. Soy milk, milk, egg white, etc. may be used instead of or in addition to water. The order of mixing is arbitrary, but, for example,
After steaming for ~ 20 minutes, crush the taro. The flour and the shiratama flour are mixed well, water is added and kneaded, and then the crushed taro is added and further kneaded. Stir while adding salt to this to produce dough. The dough is spread into a plate shape with a roller or rolling pin, and cut or cut into a fixed form. Alternatively, the dough may be cast on the surface of the plate and molded. The dough thus obtained may be used as it is as the food or food material of the present invention, or may be subjected to a heat treatment if necessary. This heat treatment is, for example, steamed for about 2 minutes,
It is appropriate to bake at 150 to 250C, for example, 200C for about 30 to 60 seconds. The food or food material of the present invention thus obtained may be used as it is or may be stored frozen.

[0007] The food or food material containing the heat-treated taro of the present invention has a characteristic that it is difficult to dry itself, but it can be made more difficult to dry by adding fats and oils. When using fats and oils, the addition amount is suitably 2 to 5 parts by weight based on 100 parts by weight of flour and heat-treated taro in total. Also, milk, soy milk,
The elasticity can be improved by adding a protein such as egg white. These preferred amounts are 2 parts by weight based on 100 parts by weight of flour and heat-treated taro in total.
0-100 parts by weight are suitable. The food or food material of the present invention may contain, in addition to the above components, starch (corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, rice starch, etc.), soybean flour (kina flour), potatoes other than taro family (for example, ,
Yam, yam, etc.). The content of these components is suitably 20 parts by weight or less based on 100 parts by weight of flour and heat-treated taro in total.

[0008] The food or food material of the present invention can be used as wrapping mochi (crepe, khaoyapin, spring roll skin, dumpling skin, shredder skin, etc.), thin mochi, or pita bread (wheat flour is fermented with yeast and has a thickness of 5 mm). It is used as a material for various kinds of bread products such as staple bread that is stretched to about 20 cm x 20 cm and stuck inside the oven. Or,
It can be formed into a strip or a line to obtain a noodle product.

[0009] Conventional foods or food materials using flour as a main raw material have the disadvantage that when stored, they dry and crack the skin or change the texture to a powdery texture. However, since the food or food material of the present invention contains taro that has been heat-treated, it does not easily dry even after a lapse of time, does not crack, and does not change the texture, thereby extending the value of the product. It can be kept stable over time. In addition, when producing various foods using the food or food material of the present invention, even when heated and baked, the food does not have a dry texture, and exhibits the stickiness and natural taste of taro. Wrapping, rolling, or pinching the ingredients does not impair the taste of the ingredients.

EXAMPLES The following raw materials were prepared, and khaoyapin was produced. Taro (peeled) 3,000 g Flour 2,400 g Rice flour (white ball powder) 375 g Lard 180 g Salt 200 g Water 400 g

The peeled taro (3,000 g) was put in a steamer and steamed for 20 minutes. This steamed taro was crushed. Stir flour and shiratama flour well, dissolve with water, add salt and add the crushed taro to this,
The mixture was stirred for 5 minutes to produce a dough. The dough was spread by a roller into a plate having a thickness of 2.5 mm, and cut or cut into a fixed form. The fixed dough was subjected to a heat treatment in a 200 ° C. oven for 30 seconds, and then stored frozen.

This skin is a foreskin used to roll and eat a roasted pekin duck skin together with green onions and miso sauce. The following test was performed using this skin (Example) and two kinds of commercially available chaoyapin (containing Comparative Example 1 (containing oil and fat) and Comparative Example 2 (containing oil and fat and emulsifier)) which did not contain the heat-treated taro. Was. First, when the frozen skin was steamed as it was, the skin of the example had elasticity even after steaming for 5 minutes and was excellent as a foreskin, whereas the skin of Comparative Examples 1 and 2 steamed for 3 minutes or more. Then, it swells with moisture, loses its elasticity, and cannot be used as a foreskin.

[0013] Also, put the steamed thing on a plate,
Humidity 35% (set temperature and humidity in a normal hotel)
And the dry state was compared. After 5 minutes, the skin of Comparative Example 1 was broken when the ingredients were involved, and could not be used as a foreskin. In addition, the skin of Comparative Example 2 was able to entangle the ingredients, but hardened and became incapable of biting,
The texture has also changed. After 8 minutes, the skin of Comparative Example 2 was also broken when the tool was involved, and could not be used as a foreskin. On the other hand, in the skin of the example of the present invention, the ingredients could be involved even after 1 hour, and the texture did not change.

Claims (7)

[Claims] A food or food material comprising flour, heat-treated taro potato, and water-containing taro potato as main ingredients. 2. The food or food material according to claim 1, which is a rice cake, a thin rice cake, or a pizza dough. 3. The food or food material according to claim 1, which is a noodle product. 4. The food or food material according to claim 1, which is a bread product. 5. The food or food material according to claim 1, wherein the flour comprises wheat flour, barley flour, buckwheat flour, and / or rice flour. 6. The method according to claim 1, which is heat-treated after molding.
6. The food or food material according to any one of 5 above. 7. The food or food material according to claim 1, which is frozen.