Processed food

Abstract

Make it easier to eat a vegetable dumpling with vegetables inside deep-fried tofu. 【Solution means】Vegetables of bite-sized size are preferably heated, and preferably coated with a powdery substance mainly composed of starch such as mochiko flour kneaded with the addition of a liquid. The bite-sized vegetables coated with the powdery substance are put into a bag-shaped deep-fried tofu and heated.

Description

Technical Field

[0001] The present invention relates to a processed food in which deep-fried tofu is opened into a bag shape and contains food inside.

Background Art

[0002] Deep-fried tofu food made by thinly slicing drained tofu and frying it in oil is called tempura or thin tempura (hereinafter referred to as "tempura" in this specification), and it is known that it can be made into a bag shape and filled with ingredients inside. As foods in which tempura is made into a bag shape and filled with ingredients inside, inarizushi in which sushi rice is wrapped in tempura and mochi wallets in which mochi is put inside bag-shaped tempura have been known and eaten for a long time.

[0003] Inside the tempura opened into a bag shape, various ingredients can be filled. In Patent Document 1, a processed food of bag-shaped tempura filled with a mixture of okara, finely chopped vegetables, minced meat, etc. has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The processed food of bag-shaped tempura disclosed in Patent Document 1 contains various foods such as vegetables and minced meat. Therefore, when used as ingredients for cooking in a pot or stew, the types of foods that can be ingested can be increased, and the enjoyment of meals can be enhanced. On the other hand, fine ingredients such as chopped vegetables and minced meat tend to spill out of the bag when the bag-shaped tempura is eaten and torn.

Means for Solving the Problems

[0006] The inventor has developed a processed food that is a bag-shaped deep-fried food filled with vegetables inside, in which the vegetables and the deep-fried food are integrated and easy to handle and eat. Specifically, the present application provides the following.

[0007] (1) A processed food of vegetables and deep-fried food, wherein vegetables coated with a powdery substance mainly composed of starch are wrapped in a bag shape with deep-fried food. (2) The processed food according to (1), wherein the powdery substance is fluidized by heating the vegetables and the powdery substance in a state of being wrapped in a bag shape with deep-fried food, and adheres to the inside of the vegetables and the deep-fried food. (3) The processed food according to (1) or (2), wherein the powdery substance is mochi rice-derived starch-based mochiko mainly composed of starch.

[0008] The present invention provides a processed food in which vegetables coated with an edible powdery substance mainly composed of edible starch are packed in a bag-shaped deep-fried food. As the edible powdery substance, an edible powder mainly composed of starch (hereinafter, "starch powder") is preferable, such as mochiko mainly composed of mochi rice-derived starch, new starch mainly composed of polished rice-derived starch, katakuri powder mainly composed of potato or sweet potato starch, kudzu starch powder mainly composed of kudzu or sweet potato or tapioca-derived starch (or sweet potato powder, tapioca powder), kudzu powder mainly composed of waste starch, corn starch mainly composed of corn-derived starch, mung bean starch mainly composed of mung bean-derived starch, and the like. The starch powder is made into a size that can be packed in a bag-shaped deep-fried food by adding a liquid such as water or dashi to the powder or granular one and covering the vegetables. In this specification, the "powdery substance" includes not only powder but also granules.

[0009] The wild vegetables may be heated after being filled with starch powder inside the deep-fried tofu to soften them, but it is preferable to mix the starch powder with a liquid in a softened state after pre-heating to coat the wild vegetables with the starch powder and then pack them into the bag-shaped deep-fried tofu. The wild vegetables filled inside the deep-fried tofu may be coated with starch powder on the surface by adding the starch powder and the liquid into a container and mixing them, or the kneaded product formed by kneading the starch powder with the liquid and the wild vegetables may be mixed in the container so that the surface is coated with the starch powder.

[0010] The deep-fried tofu filled with the wild vegetables coated with starch powder on the surface is preferably in a state where the opening is closed so that the contents do not come out. Hereinafter, the bag-shaped deep-fried tofu with the wild vegetables coated with starch powder enclosed and the opening closed is referred to as "vegetable sachet". The vegetable sachet is preferably heated under the condition that the starch powder swells by containing a liquid and becomes a fluid. This is to make the fluidized product of the starch powder that has been heated while containing a liquid and has swelled and become fluidized serve as an adhesive to integrate the wild vegetables inside the deep-fried tofu with the inside of the deep-fried tofu (Aspect (2) of the present invention).

[0011] If a powder (glutinous rice powder) mainly composed of starch derived from glutinous rice is used as the starch powder, a mochi-like fluid with stickiness and softness can fill the gaps between the wild vegetables and the deep-fried tofu, resulting in a processed food with good texture and handling properties (Aspect (3) of the present invention).

[0012] The wild vegetables filled inside the bag-shaped deep-fried tofu are not limited, but vegetables that become soft by containing cooking juice, such as tubers, pumpkins, and eggplants, can be preferably used. The shape and size of the wild vegetables are not limited either, but it is sufficient that the size is such that a single piece of bite-sized can fit inside the bag-shaped deep-fried tofu (the diameter or one side is 1 to 4 cm, particularly about 2 to 3 cm), and there is no need to finely chop them so that the diameter or one side is less than 1 cm. This is because even if the wild vegetables are made larger to some extent, the starch powder sprinkled on the surface of the wild vegetables fills the space between the wild vegetables and the deep-fried tofu, integrating the wild vegetables and the deep-fried tofu.

[0013] The vegetables packed inside the deep-fried tofu are preferably of one type, but multiple types of vegetables may also be packed. In addition, packing vegetables and foods other than vegetables inside the deep-fried tofu, particularly finely chopping one type or multiple types of vegetables, meat, etc., and mixing them with a powdery substance mainly composed of starch to form a processed food is not excluded from the present invention.

[0014] The vegetables packed inside the deep-fried tofu and the starch powder sprinkled on the surface of the vegetables may be determined according to the type of vegetables and the usage mode of the vegetable wrapping. When a crispy texture is desired, new starch can be used as the starch powder. When using vegetables that are likely to become a soft and flowing substance like tomatoes, a starch powder with strong viscosity like katakuriko starch can be used in combination.

[0015] The powdery substance mainly composed of starch is preferably 5 to 20% by weight, particularly 10 to 15% by weight, based on the vegetables. In addition, the bag-shaped deep-fried tofu may contain foods other than vegetables (such as meat and seafood). In this case as well, the powdery substance is preferably 5 to 20% by weight based on the ingredients including vegetables and foods other than vegetables.

Advantages of the Invention

[0016] According to the present invention, a processed food that is easy to eat and handle can be provided by integrating the vegetables (ingredients) packed inside the bag-shaped deep-fried tofu with the deep-fried tofu. In particular, when using one type of vegetable as an ingredient in a bite-sized portion (each piece being about 1 to 3 cm in size), the individuality and flavor of the vegetable can be enhanced. Also, by putting one type of vegetable as an ingredient in a bite-sized portion inside the deep-fried tofu, it becomes easier to perform various flavorings and cooking according to the type of vegetable put inside. Furthermore, by using one type of bite-sized vegetable as an ingredient, a lineup of vegetable wrappings for each type of vegetable, such as "eggplant wrapping", "pumpkin wrapping", "taro wrapping", etc., can be constituted. Therefore, customers can avoid the vegetable wrappings of vegetables they dislike and choose the vegetable wrappings of their favorite vegetables.

Embodiments for Carrying Out the Invention

[0017] Hereinafter, the present invention will be described in detail with reference to the embodiments of the present invention. <Example 1> Boiled taro is heated until its skin is removed and it can be eaten as it is. Taro that has been heated to a size of about one bite, with one side being about 2 to 3 cm, was placed in a bowl together with glutinous rice flour, and water was added and kneaded. The amount of glutinous rice flour was about 15% by weight of the taro, and the amount of water was such that the surface of the taro slices was almost evenly covered (about 80% of the surface) with the glutinous rice flour containing water.

[0018] One slice of taro slice coated with kneaded glutinous rice flour with water added was placed one by one into a single bag in which deep-fried tofu was opened in a bag shape, and the opening of the bag was tied with kampyo so that the inside of the bag did not pop out, making it a sachet-shaped vegetable sachet. This vegetable sachet was heated in dashi stock to obtain a dashi-flavored vegetable sachet. In the dashi-flavored vegetable sachet, the kneaded mixture of glutinous rice flour and water around the taro slices packed inside the sachet was heated and changed into a cake-like fluid, so that the space between the deep-fried tofu and the taro slices was adhered with the cake, and the deep-fried tofu and the vegetables were integrated.

[0019] When eating this dashi-flavored vegetable sachet, the contents inside the sachet could be eaten without falling apart. Also, each of the taro, deep-fried tofu, and the cake-like fluid had absorbed the dashi stock and was eaten as a mixed vegetable as it was. In this dashi-flavored vegetable sachet, when the total volume was set to 100, the deep-fried tofu was about 30 to 40% by volume, the cake-like fluid was 20 to 30% by volume, and the vegetables (taro in this embodiment) that were the contents of the sachet were about 30 to 40% by volume. That is, the contents inside the sachet (the cake and the vegetables) were more than half the proportion of the deep-fried tofu, and the cake was equal to or less than the proportion of the vegetables, so both the crispiness of the deep-fried tofu and the difficulty of swallowing the cake were reduced, making it easier to eat.

[0020] The above embodiment can be modified within the scope of the gist of the present invention. For example, the taro may be mixed with a powder of something that has been pre-heated and flavored with dashi stock. Also, instead of adding water to the powder and kneading, the taro may be coated with a powder that has been kneaded with water added in advance.

Claims

1. A processed food of vegetables and fried tofu, which is made by cutting a type of vegetable into bite-sized pieces and wrapping them in fried tofu in a bag shape, the bite-sized pieces being coated with a powdery substance whose main component is starch derived from glutinous rice.

2. The processed food according to claim 1, wherein the powdered material is glutinous rice flour.

3. A processed food as described in claim 1 or 2, in which bite-sized vegetables are mixed with a mixture obtained by kneading the powdered material with a liquid, the vegetables are coated with the powdered material, and the powdered material and the vegetables are wrapped in fried tofu in a bag-like shape and heated, causing the powdered material to become fluid like mochi and adhere the vegetables to the inside of the fried tofu.