JP4554487B2 - Food ingredients in containers that can form steamed bread-like food - Google Patents

Description

  The present invention relates to a steamed bread-like infant food ingredient for cooking in a microwave oven. More specifically, the present invention is a food raw material filled in a container, and is suitable for infants by heating a kneaded product obtained by adding water and / or milk to the food raw material together with the container in a microwave oven. The present invention relates to a food material in a container that can form a steamed bread-like food.

  As food for infants, for example, steamed bread-like food cooked in a microwave oven as described in Patent Document 1 (Japanese Patent Laid-Open No. 2003-16952) is used. In Patent Document 1, as a steamed bread-like food for infants, a kneaded product is prepared by adding water or milk to a food raw material in which mixing of ingredients that are likely to cause food allergy is restricted, and the kneaded product is placed in a container. The food material which expand | swells by heating in a microwave oven and has food texture like a steamed bread is disclosed.

  Such microwave-cooked food is easy to cook and can adjust the intake of animal proteins and the like, which are components that are likely to cause food allergies, and is excellent as a food for infants.

  Such infant foods are expanded by adding a predetermined amount of water or milk to a premix food material of a predetermined composition to prepare a kneaded product, and placing the kneaded product in a container and heating it in a microwave oven. Thus, a steamed bread-like food can be formed.

  However, the kneaded material as described above often spills out of the container during cooking due to a slight difference in the filling amount of the container or a difference in composition. Some of these food materials are provided in the form of a product in which a premix product is filled in a predetermined container, but the viscosity depends on a slight difference in the amount of water or milk to be added even if the composition is constant. Is significantly different and spills, not only dirtying the inside of the microwave oven, but also looks very bad.

  A premix in which water-insoluble dietary fiber is blended among dietary fibers such as cellulose, plant gum, pectin, and seaweed polysaccharide as described in paragraph [0017] of Patent Document 2 (Japanese Patent Laid-Open No. 2002-27904) It was found that the product suppressed uneven heating and promoted uniform expansion, and the upper surface was baked substantially flat, and was relatively difficult to spill.

  However, steamed bread-like food cooked using a microwave oven with water or milk added to a premix composition containing a large amount of water-insoluble dietary fiber as described above becomes harder and softer as a hookra peculiar to steamed bread. The texture is difficult to express.

The food material in a container capable of forming the steamed bread-like food of the present invention is mainly for infants, and the texture is prioritized over nutritional effects in the formation of infant preference.
JP 2003-16952 A JP 2002-27904 A

An object of the present invention is to provide a containerized food material capable of cooking steamed bread-like food that is not easily spilled by microwave cooking, as well as being easily cookable by a microwave oven.

  Furthermore, the present invention provides a food material in a container that is less likely to be spilled even by heating in a microwave oven, and the resulting steamed bread food is not hard like rubber and has a hooked texture. It is aimed.

The food material in a container capable of forming the steamed bread-like food of the present invention comprises a container and a food material filled in the container, and 50 to 100 parts by weight of water and / or 100 parts by weight of the food material. By heating the kneaded product obtained by adding milk with a container in a microwave oven, the kneaded product is expanded to a volume of 110 to 160% by volume with respect to 100% by volume of the container to form a steamed bread-like food. Possible food ingredients in containers,
The food material filled in the container is wheat starch, 30 to 80 parts by weight of fat and oil, 5 to 20 parts by weight of egg yolk powder, and 0.1 to 15 parts by weight of dietary fiber with respect to 100 parts by weight of the wheat starch. Part, 10-25 parts by weight of swelling agent, 5-20 parts by weight of dextrin, 1-15 parts by weight of thickener, and the water content is 10 parts by weight or less,
In the container volume of 100% by volume, the food material is filled in an amount in the range of 30 to 60% by volume.

  In the present invention, a predetermined amount of food raw material is filled in a container of a predetermined capacity so that an amount of steamed bread-like food suitable for an infant to eat at a time can be formed. Water or milk is added to prepare a kneaded product, and the kneaded product is heated and cooked in a microwave oven while being put in the container, so that the kneaded product expands in the container and rises from the bowl of the container and is steamed. Like food is formed. And in this invention, the form which the steamed bread-like food formed by expansion | swelling swelled from the container is maintained, and a swell part does not spill from a container easily. Moreover, in spite of being difficult to spill out in this way, the obtained steamed bread-like food has the original texture of steamed bread and does not have hard elasticity like rubber.

  In the food material in a container capable of forming the steamed bread-like food of the present invention, in consideration of food allergy, ingredients that are likely to cause food allergy are not used as much as possible. Steamed bread-like food can be produced by heating the kneaded product prepared by adding milk with the container together with a microwave oven.

  In addition, since the food material in the container of the present invention contains an expanding agent such as baking powder and a thickener, it hardly spills out of the container even when expanded in the container, and also contains dextrin. The steamed bread-like food obtained in this way has a texture that is characteristic of steamed bread.

Next, the food material in a container capable of forming the steamed bread-like food of the present invention will be specifically described with reference to the drawings.
In the food material in a container capable of forming the steamed bread-like food of the present invention, the food material is filled in, for example, a container as shown in FIG.

In the present invention, for example, a container 10 as shown in FIG. 1 can be used as the container.
In FIG. 1, a container 10 is a cup-shaped paper container having a full-surface opening 12 at the top, and a bottom 14 is formed so that the bottom is raised so that heat transfer is uniform.

  Such a container 10 usually has a volume of 75 to 125 ml, preferably 85 to 110 ml, so that the steamed bread-like food formed by expansion becomes an amount suitable for an infant to eat.

  The diameter of the entire opening 12 at the top of the container 10 is usually in the range of 6 to 7 cm, preferably 6.3 to 6.5 cm, and the bottom 14 of the container 10 has a full opening. It is preferably formed slightly smaller than 12, and the diameter of the bottom 14 is usually in the range of 5 to 6 cm, preferably 5.5 to 5.8 cm.

The depth D of the container 10 is usually in the range of 2.5 to 4.5 cm, preferably 3 to 4 cm. Therefore, the container 10 used in the present invention is usually 75 to 125 ml, preferably 85. It has a volume of ˜110 ml. The steamed bread-like food formed according to the present invention is especially eaten by infants, and the steamed bread-like food formed using a container with the above-described volume is suitable as an amount that an infant eats at a time. A large amount of steamed bread-like food can be produced.

The container 10 as described above is filled with a food material 20 for adding water or milk to form a kneaded product.
The amount of the food material 20 filled in the container 10 is an amount formed by a single microwave cooking using the container 10, and is usually about 15 to 25 g, preferably about 20 to 23 g. Expressed in volume, it usually corresponds to 30-50 ml, preferably 35-45 ml.

  In the present invention, water and / or milk is added to the food material 20 filled in the container 10 as described above and stirred until it is uniform, and a kneaded product is prepared. Cook using a microwave. The amount of water and / or milk added at this time is 50 to 100 parts by weight, preferably 65 to 75 parts by weight, with respect to 100 parts by weight of the food raw material 20 filled in the container 10. The amount of the kneaded material prepared by adding an amount of water or milk usually corresponds to 40 to 100% by volume, preferably 45 to 65% by volume, assuming that the volume of the container 10 is 100% by volume.

  In the present invention, water or milk is added to prepare a kneaded product from the food raw material 20 filled in the container 10 in the present invention, but the food raw material 20 used in the present invention is a protein that is likely to cause food allergy. Since the ingredients are basically not blended, the resulting steamed bread-like food can be made free of protein by adding water during kneading. Moreover, the nutrient contained in milk can also be added to the steamed bread-like food obtained by adding and kneading milk. Of course, milk can be used by dividing it with water.

  After adding water or milk to the food material 20 filled in the container 10 as described above, the whole is uniformly kneaded to prepare a kneaded product, and the kneaded product is left in the container 10 High frequency heating in a microwave oven.

  The food material used in the present invention contains wheat starch, fat and oil, egg yolk powder, dietary fiber, swelling agent, dextrin, and thickener, and has a moisture content of 10 parts by weight or less based on the total amount. It is a raw material.

That is, in the food material according to the present invention, wheat starch is used in place of the flour blended in the steamed bread-like food material for general microwave cooking, and egg yolk powder is used in place of eggs (usually chicken eggs). Thus, the use of wheat gluten and egg white in chicken eggs, which may cause food allergies in infants, is reduced as much as possible. Thus, by using wheat starch and egg yolk powder without using wheat flour and eggs, the possibility of developing food allergies is extremely low even if this powdered food material is cooked in a microwave oven and taken by an infant. Become.

  In addition, the use of wheat starch instead of wheat flour suppresses the relative number of microorganisms, and infants of a wide range of age after the 9th month of birth, which are in the late weaning period, can stably use steamed bread-like foods. And can be ingested continuously.

In the present invention, egg yolk powder is used in an amount in the range of 5 to 20 parts by weight, preferably 10 to 19 parts by weight, based on 100 parts by weight of wheat starch.
The powdered food material used in the present invention is further blended with dietary fiber and fats and oils in order to give a texture of the resulting steamed bread-like food.
As dietary fiber, dietary fiber obtained from carefully selected pulp is used. Dietary fiber is used in an amount in the range of 0.1 to 5 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of wheat starch. By using dietary fiber in this way, the texture and shape retention of the resulting steamed bread-like food are improved.

  Moreover, as fats and oils used here, it is preferable to use vegetable fats and oils, and examples of vegetable fats and oils that can be suitably used in the present invention include soybean oil and palm oil. The fat and oil is used in an amount of 30 to 80 parts by weight, preferably 50 to 65 parts by weight, based on 100 parts by weight of wheat starch. By containing such fats and oils, the resulting steamed bread-like food is excellent in taste, texture and moisture retention.

Furthermore, the powdered food material used in the present invention contains an expanding agent such as baking powder. The swelling agent is used in an amount in the range of 10 to 25 parts by weight, preferably 15 to 23 parts by weight, based on 100 parts by weight of wheat starch. By blending the swelling agent in this way, the kneaded product prepared by adding water or milk can be expanded to form a so-called steamed bread, and by blending the swelling agent in an amount within the above range, A kneaded product obtained by adding a predetermined amount of water or milk to a powdered food material is usually expanded to a volume of 1.5 to 3.5 times, preferably 2 to 3 times, and the texture Good steamed bread-like food can be obtained. That is, the container 10 has an amount such as 30-60% by volume, preferably 4%, in the capacity (100% by volume) of the container.
Filled with 0 to 50% by volume of powdery food material, 50 to 100 parts by weight, preferably 65 to 75 parts by weight of water or milk are added to 100 parts by weight of the powdered food material and kneaded. Thus, the container 10 contains 40 to 75% by volume, preferably 50 to 70% by volume of the kneaded material with respect to 100% by volume of the container. By heating the kneaded material of the above amount in the container 10 with a microwave oven, the kneaded material is usually 1.5 to 3.0 times in volume, preferably 2.0 to 3.0 times in volume. Since the steamed bread-like food is expanded to obtain a steamed bread-like food, the volume of the obtained steamed bread-like food is usually 110 to 160% by volume, preferably 125 to 145% by volume with respect to 100% by volume of the container 10. Thus, the resulting steamed bread-like food is obtained in a shape raised from the container 10.

  The powdered food material having the composition as described above can produce a steamed bread-like food that is soft and has a very good texture when expanded by heating in a microwave oven, but with rapid heating in a microwave oven, A portion of the food is often spilled, and thus the steamed bread-like food spilled from the container 10 not only has a bad appearance, but also fouls the inside of the microwave oven, which is a cooking utensil, and further steamed from the spilled part The internal pressure for swelling into the food is also lost, and the whole becomes a steamed bread-like food with insufficient expansion and a poor texture.

In order to prevent such spilling, it is only necessary to increase the viscosity of the kneaded product so that the whole is uniformly expanded. Therefore, when the viscosity of the entire kneaded product is increased by adding 1 to 15 parts by weight, preferably 3 to 12 parts by weight of a thickener to 100 parts by weight of wheat starch, the powdery food material, The above-mentioned spills almost disappeared. However, the steamed bread-like food obtained from the powdery food material having the above composition has a hard texture like rubber. The formation of infant preferences depends solely on the texture, and naturally the preferences of infants cannot be changed by nutritional factors. Therefore, unless the hard texture like rubber is improved, steamed bread-like food having a texture like rubber is avoided by infants. However, if a thickener is not blended, a problem of spilling occurs, and if the amount of the thickener used is less than the amount specified above, the effect of preventing spilling is significantly reduced.

  Therefore, in the present invention, by using the thickener in the above amount as described above, the problem of spilling was solved, and various ingredients were blended to improve the texture. In addition, by blending a certain amount of dextrin, we succeeded in suppressing the decrease in texture caused by blending the thickener.

  As the dextrin used here, water-soluble dietary fiber derived from tapioca starch is generally used. In the present invention, this dextrin is used in an amount of 5 to 20 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of wheat starch. By blending dextrin in such an amount, the hard texture like rubber produced by blending the thickener disappears, and the texture specific to soft steamed bread is expressed in the steamed bread-like food of the present invention. Can be made. In steamed bread-like foods, dextrin is used to destroy the hard texture like rubber caused by the thickener used to prevent spilling, and to express the texture specific to soft steamed bread. Is particularly effective. When ingredients other than dextrin, for example, other fiber ingredients were blended, such improvement in texture was not observed.

  The ratio of the blending amount of the thickener and dextrin in which the effect of improving the texture as described above is observed is usually 1 to 5 parts by weight, preferably 1 to 3 parts by weight with respect to 1 part by weight of the thickener. Within the scope of the part. By using a thickener and dextrin at such a ratio, the texture improvement effect of dextrin becomes particularly remarkable. Thickeners and dextrins may coexist in traditionally used foods, but there is no example of dextrin being used to improve the reduction in texture due to the use of thickeners, especially for infants In a steamed bread-like food, in a food material in a container for cooking a microwave oven in which a predetermined amount of powdered food material is weighed and filled in a container, by adding a thickener to the spill from the container There is no known example of preventing and reducing the texture of steamed bread-like foods by blending this thickener by blending a predetermined amount of dextrin.

  In the food material in a container that can form the steamed bread-like food of the present invention, the powdered food material that is pre-weighed and filled in the container has the above-mentioned components as essential ingredients. Other ingredients may be further blended in the food material.

Examples of the other components include at least one kind of starch among corn starch and potato starch. These starches are preferably contained in an amount of 10 to 30 parts by weight with respect to 100 parts by weight of the wheat starch because the texture is improved. When these starches are added, it is most desirable to use corn starch in view of the good texture.

Furthermore, in addition to the above ingredients as other ingredients, it can contribute to improvements in taste, texture, nutritional value, appetite, color, shelf life, etc., dried vegetable powder, dried fruit powder, eggshell calcium, antioxidant, beef , Livestock dry meat powder such as pork and chicken, sugar, salt, spices, skim milk powder, corn starch, cheese, ground sesame seeds, sesame powder, dried seaweed (eg green seaweed, hijiki powder, wakame powder, kelp powder), seafood Dried products (eg, boiled, shirasu, Thailand, flounder, salmon, trout, tuna, oysters, scallops, etc.), chip chocolate, cocoa powder, chestnuts, nuts (eg, almonds, walnuts, cashews), yeast extract, Seasonings such as sauce powder and curry powder, spices, colorings, especially plant-derived pigments (eg beet red, red cabbage pigment, paprika pigment, gardenia blue pigment) It can be blended chlorophyll, or the like).

  The ingredients for the above dried vegetable powder are pumpkin, carrot, onion, tomato, sweet potato, spinach, leek, cabbage, chingensai, mushroom, cassava, moroheiya, green peas, corn, Chinese cabbage, komatsuna, broccoli, cauliflower, celery, spring chrysanthemum. , Asparagus, burdock, beet, taro, potato, bell pepper, beans (soybean, azuki bean, etc.), herbs and the like.

  Raw materials for dried fruit powder include apples, pears, citrus fruits, bananas, tropical fruits (eg, passion fruit, mango, papaya, coconut), strawberries, melons, watermelons, oysters, grapes, blueberries, raspberries, cranberries, blackberries, Examples include cherries, plums, apricots, peaches, pears, and acerola.

  The above-mentioned raw vegetables are boiled if necessary, and the fruits are dried and pulverized directly by a method such as vacuum freeze-drying or heat-drying without being boiled and used as the above-mentioned vegetable dry powder and fruit dry powder. The dried vegetable powder and dried fruit powder are usually used in an amount of 1 to 30 parts by weight, preferably 2 to 20 parts by weight, particularly preferably 2 to 15 parts by weight, based on 100 parts by weight of the wheat starch. it can.

  Examples of the antioxidant include vitamin E and vitamin C. In addition, as a feature for infants when compared with general use for optional ingredients (those that do not target specific persons such as sick people and infants), salt and sugar are generally used to make the food obtained thin. It is desirable to reduce it to about 1/2 to 1/3, and it is desirable not to include additives such as emulsifiers.

  The water content in the sound food material of the present invention containing other components as described above is 10 parts by weight or less, preferably 7 parts by weight or less with respect to 100 parts by weight of wheat starch, and thus keeps the water content low. Thus, the food raw material can be stably stored for a long period of time, that is, the relative number of microorganisms can be stably suppressed for a long period of time.

The food material with a container of the present invention has a form in which the above-mentioned container 10 is individually filled with a powdery food material 20 used at a time.
In the food material with a container of the present invention, water and / or milk is added and kneaded in the container, and the container is put into a microwave oven together with the container and heated at high frequency. Therefore, this container does not contain a metal and is preferably made of paper, synthetic resin, or the like. The food material with a container of the present invention comprises the container as described above and a powdered food raw material for a single dose, and may be individually packaged for each container with the powdered food raw material filled in the container. Well, it is also possible to individually package the powdered food raw material for one batch and provide the packaged powdered food raw material and a container as a set.

In the food material with a container of the present invention, a powdery food raw material is put into a container, and water or milk is further added to the food raw material and kneaded. . Although the high frequency heating time using a microwave oven changes with output of a high frequency, it is about several tens seconds-3 minutes at 500-600W. Thus, by heating using a microwave oven, a kneaded material expands to 110-160 volume% with respect to 100 volume% of container capacity, Preferably it is 125-145 volume%, It becomes a steamed bread-like foodstuff. The capacity of the container used in the present invention is usually 75 to 125 ml, preferably 85 to 110 ml. The steamed bread-like food expands and is usually 110 to 160% by volume, preferably 125 to 145, based on the container. The volume of the obtained steamed bread-like food is usually about 82.5 ml to 200 ml, and is suitable as a snack for infants.

Thus, by cooking using a microwave oven, a steamed bread-like food suitable as an infant snack or the like can be obtained.
Moreover, the resulting steamed bread-like food has no puffing, has a peculiar texture to the steamed bread, is very tasty, and is preferred by infants.

〔Example〕
Next, examples of the food material in a container capable of forming the steamed bread-like food of the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

  As shown in FIG. 1, a paper cup (container 10) having a diameter of 64.25 mm of the opening 12 on the entire surface, a diameter of 57.50 mm of the bottom 14 and a depth of 32 mm was prepared. The bottom 14 of the paper cup is raised 8 mm from the bottom of the cup, and the depth D is 32 mm.

  In this paper cup, 21 g of a powdery food material having the composition shown in Table 1 below was filled. The capacity of the filled powdery food material in the container (100% by volume) was about 43% by volume. The height from the bottom of the container reached about 15 mm.

The water content of the powdery food material was 5.2 parts by weight.
15 ml of water was added to the powdered food material filled in the container as described above and kneaded well. The obtained kneaded product reached about 17 mm in height from the bottom of the container. Therefore, the volume occupied by the kneaded material in the container (100% by volume) is 50% by volume.

In Table 1, soybean oil was used as the vegetable oil and fat, baking powder was used as the swelling agent, and carefully selected pulp was used as the dietary fiber.
Further, the thickener is guar gum, dextrin is tapioca-derived dextrin, and the amount of dextrin used is 2.66 parts by weight with respect to 1 part by weight of guar gum.

The above kneaded product was put in a container and placed in a microwave oven and subjected to high-frequency heating at 500 W for 70 seconds to prepare a steamed bread-like food as shown in FIG. As shown in FIG. 2, the steamed bread-like food is formed so as to rise above the full opening 12 at the top of the container (paper cup) 10 (maximum point H = 8 mm). The volume corresponds to 128% by volume with respect to 100% by volume of the container. The steamed bread-like food expanded 2.5 times as much as the kneaded material used.

Ten steamed bread-like foods were prepared as described above, but none of the paper cups 10 spilled out from the full opening 12.
For comparison, steamed bread-like food was prepared in the same manner as described above using the powdery food material having the composition shown in [Comparative Example 1] in Table 1 above. And the thing with a very bad external appearance was obtained. In addition, food ingredients that spilled into the microwave oven due to spilling were scattered. Moreover, it is a feeling which swells less than what was manufactured in the said Example 1, and food texture is inferior compared with what was manufactured in Example 1. FIG.

  In addition, although the composition of Example 1 shown in the said Table 1 and the composition of the comparative example 1 do not contain dextrin and a thickener, and the amount of components other than dextrin and a thickener is slightly different. This difference is a component adjustment by not incorporating dextrin and thickener, and both are foods having substantially the same taste.

  In Example 1, a food material in a container was produced in the same manner except that the powdered food material having the composition shown in Table 1 was changed as described in Table 2 below, and this was used to produce a steamed bread-like material. A food was prepared. Similarly, as Comparative Example 2 for comparison, a food material containing no dextrin and thickener was prepared and compared in the same manner as described above.

In the said Example 2, the usage-amount of dextrin with respect to the guar gum which is a thickener is 1.33 weight part with respect to 1 weight part of guar gum, The said kneaded material is put into a container, and 500W Then, high-frequency heating was performed for 60 seconds to prepare a steamed bread-like food as shown in FIG. As shown in FIG. 2, the steamed bread-like food is formed so as to rise above the full opening 12 at the top of the container (paper cup) 10 (maximum point H = 9 mm). The volume corresponds to 130% by volume with respect to 100% by volume of the container. In addition, the steamed bread-like food expanded 2.6 times with respect to the kneaded material used.

Ten steamed bread-like foods were prepared as described above, but none of the paper cups 10 spilled out from the full opening 12.
For comparison, when a steamed bread-like food was prepared in the same manner as described above using the powdery food material having the composition shown in [Comparative Example 2] in Table 2 above, spilling occurred in 6 out of 10 foods. And the thing with a very bad external appearance was obtained. In addition, food ingredients that spilled into the microwave oven due to spilling were scattered. Moreover, it is a feeling which swells less than what was manufactured in the said Example 2, and food texture is inferior rather than what was manufactured in Example 2. FIG.

  In Example 1, a food material in a container was produced in the same manner except that the powdered food material having the composition shown in Table 1 was changed as described in Table 3 below, and this was used to produce a steamed bread-like material. A food was prepared. Similarly, as a comparative example 3 for comparison, a food material containing no dextrin and thickener was prepared and compared in the same manner as described above.

In Example 3 above, the amount of dextrin used relative to guar gum as a thickener is 1.33 parts by weight with respect to 1 part by weight of guar gum. Then, high-frequency heating was performed for 60 seconds to prepare a steamed bread-like food as shown in FIG. As shown in FIG. 2, the steamed bread-like food is formed so as to rise above the full opening 12 at the top of the container (paper cup) 10 (maximum point H = 9 mm). The volume corresponds to 130% by volume with respect to 100% by volume of the container. In addition, the steamed bread-like food expanded 2.6 times with respect to the kneaded material used.

Ten steamed bread-like foods were prepared as described above, but none of the paper cups 10 spilled out from the full opening 12.
For comparison, steamed bread-like food was prepared in the same manner as described above using a powdery food material having the composition shown in [Comparative Example 3] in Table 3 above. And the thing with a very bad external appearance was obtained. In addition, food ingredients that spilled into the microwave oven due to spilling were scattered. Moreover, it is a feeling which swells less than what was manufactured in the said Example 3, and food texture is inferior to what was manufactured in Example 3 relatively.

  In Example 1, a food material in a container was produced in the same manner except that the powdered food material having the composition shown in Table 1 was changed as described in Table 4 below, and this was used to produce a steamed bread-like material. A food was prepared. Similarly, as Comparative Example 4 for comparison, a food material containing no dextrin and thickener was prepared and compared in the same manner as described above.

In the said Example 4, the usage-amount of dextrin with respect to the guar gum which is a thickener is 2.00 weight part with respect to 1 weight part of guar gums. Then, high-frequency heating was performed for 60 seconds to prepare a steamed bread-like food as shown in FIG. As shown in FIG. 2, the steamed bread-like food is formed so as to rise above the full opening 12 at the top of the container (paper cup) 10 (maximum point H = 12 mm). Corresponds to 142% by volume with respect to 100% by volume of the container. Moreover, the steamed bread-like food expanded 2.8 times with respect to the kneaded material used.

Ten steamed bread-like foods were prepared as described above, but none of the paper cups 10 spilled out from the full opening 12.
For comparison, steamed bread-like food was prepared in the same manner as described above using the powdery food material having the composition shown in [Comparative Example 4] in Table 4 above, and 7 of the 10 spilled out. And the thing with a very bad external appearance was obtained. In addition, food ingredients that spilled into the microwave oven due to spilling were scattered. Moreover, it is a feeling which swells less than what was manufactured in the said Example 4, and food texture is inferior rather than what was manufactured in Example 4. FIG.

  In Example 1, a food material in a container was produced in the same manner except that the powdered food material having the composition shown in Table 1 was changed as described in Table 4 below, and this was used to produce a steamed bread-like material. A food was prepared. Similarly, as a comparative example 5 for comparison, a food material containing no dextrin and thickener was prepared and compared in the same manner as described above.

In Example 5 above, the amount of dextrin used with respect to guar gum, which is a thickener, is 2.67 parts by weight with respect to 1 part by weight of guar gum. Then, high-frequency heating was performed for 60 seconds to prepare a steamed bread-like food as shown in FIG. As shown in FIG. 2, the steamed bread-like food is formed so as to rise above the full opening 12 at the top of the container (paper cup) 10 (maximum point H = 12 mm). Corresponds to 142% by volume with respect to 100% by volume of the container. Moreover, the steamed bread-like food expanded 2.8 times with respect to the kneaded material used.

Ten steamed bread-like foods were prepared as described above, but none of the paper cups 10 spilled out from the full opening 12.
For comparison, a steamed bread-like food was prepared in the same manner as described above using a powdery food material having the composition shown in [Comparative Example 5] in Table 5 above, and spilling occurred in 8 out of 10 foods. And the thing with a very bad external appearance was obtained. In addition, food ingredients that spilled into the microwave oven due to spilling were scattered. Moreover, it is the feeling which swells less than what was manufactured in the said Example 5, and food texture is inferior to what was manufactured in Example 5 relatively.

The food material in a container capable of forming the steamed bread-like food of the present invention comprises a container and a food material filled in the container, and the food material filled in the container contains a thickener and dextrin. Therefore, a kneaded product obtained by adding 50 to 100 parts by weight of water and / or milk to 100 parts by weight of the food raw material is heated and expanded in a microwave oven together with a container to produce a steamed bread-like food. When you do, you will not spill. In addition, the food material in a container of the present invention may be blended with a thickener to prevent spilling, even though the spilling does not occur when cooking using a microwave oven as described above. By blending dextrin, the texture does not decrease, and it has a plump texture that steamed bread has essentially. That is, the obtained steamed bread-like food is plump and has no texture like rubber, so it is difficult for infants to repel and can be ingested by infants for a long time.

  Furthermore, the food material in a container of the present invention can be cooked simply by adding water or milk and heating in a microwave oven, and a steamed bread-like food can be obtained very easily. Moreover, since it does not spill during cooking, the inside of the microwave oven is not obstructed and extra time is not required. In particular, since the container and the food material are a set, the amount of the steamed bread-like food obtained is always constant with respect to the capacity of the container, and spilling can be prevented more efficiently. Furthermore, since this container is used up, it is possible to save the trouble of searching for the container during cooking, and it is easy to clean up afterwards, which is very convenient for mothers who need to take care of children.

  In addition, in the food material in a container capable of forming a steamed bread-like food according to the present invention, the basic composition of the food material filled in the container can be a composition that does not contain a protein that easily causes food allergies, thereby causing food allergies. It is highly useful as a food for infants who are easily affected, especially infants after 9 months of age.

  When cooking the food in the container of the present invention, if water is used, it can be a steamed bread-like food that hardly contains protein that causes food allergies, and if milk is used, it is contained in milk. It is possible to make a steamed bread-like food with high nutritional value incorporating the nutrients.

  In addition, this steamed bread-like food can be mixed with vegetables, fruits, seaweed, calcium sources, vitamins, minerals, etc., if necessary, and the taste can be changed in various ways, so you can get tired of eating. And can be kept ingested by infants for a long time.

  Furthermore, since the moisture content of the food raw material is low and it can be a composition that does not substantially contain protein, it is possible to maintain an environment in which microorganisms are hard to live for a long period of time, and the storage safety is high. It is suitable as a food for infants with low resistance.

FIG. 1 is a diagram showing an example of a food material with a container capable of forming the steamed bread-like food of the present invention. FIG. 2 is a diagram illustrating an example of steamed bread-like food obtained in a container by cooking using a microwave oven.

Explanation of symbols

10 ... Container (paper cup)
12 ... Full-surface opening 14 ... Bottom 20 ... Food raw material 30 ... Steamed bread-like food

Claims (8)

A kneaded product comprising a container and a food material filled in the container, and obtained by adding 50 to 100 parts by weight of water and / or milk to 100 parts by weight of the food material is heated together with the container in a microwave oven. Thus, the kneaded product is a food material in a container capable of forming steamed bread-like food by expanding the kneaded product to a volume of 110 to 160% by volume with respect to 100% by volume of the container,
The food material filled in the container is wheat starch, 30 to 80 parts by weight of fat and oil, 5 to 20 parts by weight of egg yolk powder, and 0.1 to 5 parts by weight of dietary fiber with respect to 100 parts by weight of the wheat starch. Part, 10-25 parts by weight of swelling agent, 5-20 parts by weight of dextrin, 1-15 parts by weight of thickener, and the water content is 10 parts by weight or less,
The amount of dextrin used relative to 1 part by weight of the thickener is in the range of 1 to 5 parts by weight,
A food material in a container capable of forming a steamed bread-like food, characterized in that the food material is filled in an amount of 30 to 60% by volume in 100% by volume of the container.   2. The steamed bread according to claim 1, wherein the volume of the kneaded material obtained by adding water and / or milk to the food material is in the range of 40 to 100% by volume with respect to 100% by volume of the container. Food ingredients in containers that can form foods.   The kneaded product obtained by adding water and / or milk to the food material in a microwave oven expands the kneaded product to a volume of 1.5 to 3.0 times. A food material in a container capable of forming the steamed bread-like food according to item 2 or 2.   The food material in a container capable of forming steamed bread-like food according to claim 1, wherein the thickener is guar gum.   The food material in a container capable of forming a steamed bread-like food according to claim 1, wherein the swelling agent is baking powder.   The food material in a container capable of forming a steamed bread-like food according to claim 1, wherein the dietary fiber is a dietary fiber selected from selected pulp.   The container filled with said food material is a paper and / or synthetic resin container, The food material in a container which can form steamed bread-like food of Claim 1 characterized by the above-mentioned.   The food material in the container is a food material capable of forming steamed bread-like food for infants by directly cooking using a microwave oven, and the capacity of the container is in the range of 75 to 125 ml. A food material in a container capable of forming a steamed bread-like food according to claim 1.

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