JP2001204375A - Topping material baked together with bread, or the like, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a topping material to be baked together with a baking and cooking bread, or the like, having mayonnaise flavor. SOLUTION: This topping material to be baked together with the bread, or the like having the mayonnaise flavor is characterized in that not- pregelatinized flour is added to a mayonnaise raw material consisting essentially of edible oil, yolk, albumen, fermented vinegar, seasoning, and the like, and the resultant mixture is stirred to homogeneously mix the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a topping material which is baked together with a mayonnaise-flavored bread or the like used in a bakery baked cooking pan or the like, and a method for producing the same.

[0002]

2. Description of the Related Art Dietary diversification has progressed, and bread and the like have become widespread in addition to cooked rice. In addition, various types of bread are also sold in accordance with diversification of consumer preferences. In recent years, topping various ingredients in addition to sweet bread,
There is an increasing demand for baked cooking pans, pizzas and the like for baking them together. For example, there are meat products such as cheese and ham, vegetables, jam, mayonnaise, and a combination thereof and topped. In particular, mayonnaise-flavored toppings for baking cooked bread are favored and widely used by consumers.

[0003]

In the case of these mayonnaise flavors, the oil component is separated by heating during baking (so-called oil floating), and the separated oil component drips or flows on the surface of a bread or the like to become sticky. Or, it permeates into bread or the like, and significantly impairs the appearance and flavor of the product. Also,
There has been a problem that the volume of the topping material is reduced and shrunk by an amount corresponding to the separation and loss of the oil, and the surface of a bread or the like on which the topping material is placed shrinks together. In addition, in the case of a topping material in which the oil content is reduced with emphasis on shape retention after firing, the topping material becomes hard, the bakery workability is impaired, and the flavor deteriorates. In addition, a heat-resistant mayonnaise-flavored topping material with a modified composition has been proposed, but a satisfactory solution has not yet been achieved.

[0004]

SUMMARY OF THE INVENTION According to the present invention, the physical properties of a topping material which is baked together with a mayonnaise-flavored bread or the like during calcination are described as follows. Assuming a behavior model that completely gels in the latter half of the above, the intense research was conducted, and the above problem could be solved by adding non-gelatinized flour.

[0005] That is, bread is characterized by adding non-pregelatinized flour to a raw material of mayonnaise mainly composed of edible fats and oils, egg yolk, egg white, brewed vinegar, seasonings, etc., and stirring and uniformly mixing. It is a topping material that is baked together with edible oil and fat, egg yolk, egg white, brewed vinegar, mayonnaise raw materials mainly containing seasonings, ungelatinized flour, gelatin,
This topping material is characterized by adding a thickening polysaccharide and a heat-coagulable protein, and stirring and uniformly mixing the mixture with a bread or the like.

Another invention relates to edible oils and fats, egg yolk, egg white,
In a mayonnaise raw material mainly composed of brewed vinegar and seasonings, 1.0 to 10% by mass of non-gelatinized flour, 0.1 to 2.0% by mass of easily soluble gelatin, and 0.1% by mass of a thickening polysaccharide. 1 to 2.0
% By mass and 0.1 to 3.0% by mass of heat-coagulable protein, water 1
It is a topping material that is baked together with bread and the like characterized by adding 3.0 to 30.0% by mass and uniformly mixing. A bread characterized by adding wheat flour not gelatinized to water, gelatin, a thickening polysaccharide and a heat-coagulable protein to a raw material of mayonnaise, stirring, adding a dissolved solution, and mixing uniformly. And the like.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention solves the above-mentioned problems by adding non-gelatinized flour to the main ingredient of mayonnaise. An object of the present invention is to provide a topping material which is baked together with a mayonnaise-flavored bread or the like which has no oil floating, has no volume reduction of the topping material, and has no surface reduction of the bread on which the topping is placed, and a method for producing the same.

[0008] The above object was achieved by adding ungelatinized flour to the mayonnaise raw material. The added non-gelatinized flour is pregelatinized by baking and heating, becomes suitable for eating and is easily digested, and does not impair the texture and flavor. The non-gelatinized flour to be added is α
It is a general term for other types of raw cereal flour, such as raw starch, which have not been converted, as long as they have the same properties and functions as wheat flour.

This topping material is paste-like and easy to use in bakery operations. Desirable physical properties and properties of the topping material to be baked together with the bread, etc., if it is a paste before baking, can be handled efficiently in operation, maintain appropriate fluidity during baking, and spread with the expansion of the bread surface. It is necessary not to suppress the expansion of the surface of the bread or the like on which the topping is placed. Further, it is desirable that after the completion of the firing, there is no reduction in volume with a decrease in the temperature, and it has a shape-retaining property of maintaining the spread state on the surface of a bread or the like. This kind of topping material having the above-mentioned properties and properties is said to be easy to use, and the present invention has achieved this object.

[0010]

The present invention will be described below with reference to examples. The following three examples of the raw materials and the examples of blending of the present invention were carried out.

1. Raw materials and blending amount (Blending example 1) Edible vegetable oil 33% by mass Egg yolk 3% by mass Egg white 6% by mass Brewed vinegar 20% by mass Seasoning 14% by mass Flour 3% by mass Gelatinized starch-milk protein 1% by mass thickening polysaccharide 0.7% by mass Gelatin 0.7% by mass Water 18.6% by mass

(Formulation Example 2) Edible vegetable oil 33% by weight Egg yolk 3% by weight Egg white 6% by weight Brewed vinegar 20% by weight Seasoning 14% by weight Flour 4.5% by weight Gelatinized starch-milk protein 1% by weight Saccharides 0.7% by mass Gelatin 0.7% by mass Water 17.1% by mass

(Formulation Example 3) Edible vegetable oil 33% by mass Egg yolk 3% by mass Egg white 6% by mass Brewed vinegar 20% by mass Seasoning 14% by mass Flour 7% by mass Gelatinized starch-milk protein 1% by mass Thickening polysaccharide 0 0.7 mass% gelatin 0.7 mass% water 14.6 mass%

Comparative Example In order to compare with the effect of the present invention,
As a comparative example, an example in which no flour was added (using pregelatinized starch) was prepared with the following composition.

Edible vegetable oil 33% by weight Egg yolk 3% by weight Egg white 6% by weight Brewed vinegar 20% by weight Seasoning 14% by weight Flour-pregelatinized starch 4.5% by weight Milk protein 1% by weight Thickening polysaccharide 0.7% % Gelatin 0.7% by mass Water 17.1% by mass

As the edible vegetable oils of the above-mentioned formulation examples 1 to 3 and comparative examples, soybean oil, rapeseed oil, corn oil and the like are used alone or as a mixture.
0.0 to 40.0% by mass. Egg yolk, egg white and whole egg are used as egg components. This compounding ratio is 5.0 to 5.0.
It is 10.0% by mass. The thickening polysaccharide is, for example, xanthan gum, but may be other commercially available thickening polysaccharides. The milk protein was a heat-coagulable milk protein, and a commercially available milk protein was used.

2. Hereinafter, a method of manufacturing the topping material will be described. Edible fats and oils, egg yolk, egg white, brewed vinegar, prepared a predetermined amount of mayonnaise raw material mainly comprising seasonings, etc., then, in water, added a predetermined amount of starch, gelatin, thickening polysaccharides and thermocoagulable protein,
The additives are dissolved by stirring and mixing to obtain a solution. The solution is added to the mayonnaise raw material and uniformly mixed with light stirring to obtain a blended solution.

According to this method, the blended liquids of Formulation Examples 1 to 3 and Comparative Example described above are separately charged into a mixer to prepare a coarse emulsion. Then, the obtained coarse emulsion was subjected to finish emulsification (homogenization) treatment in a colloid mill to obtain four types of mayonnaise-flavored topping materials. Next, take a predetermined amount of the mayonnaise-flavored topping material of Formulation Examples 1 to 3 and Comparative Example obtained above, and topp each in a standard bread dough, and heat and bake at 200 ° C. for 10 minutes in a normal oven. Then, a baked cooking bread was obtained, and the topping aptitude and texture of the topping material were comparatively evaluated. The evaluation results of each formulation example and comparative example were as follows.

[0019]

Table 1 Table 1: Evaluation result table of Formulation Examples 1 to 3 and Comparative Example *) Evaluation criterion 5: Topping placed on bread is appropriately melted and spread. 4: The topping placed on the bread is melted and slightly spread. 3: The topping placed on the bread did not completely melt, and the shape of the topping remained slightly. 2: The topping placed on the bread was too molten and separated. 1: Toppings on the pan are too molten and separated.

As is clear from the above table, Formulation Examples 1 and 2 in which non-gelatinized flour was blended at a ratio of 3.0 to 4.5% by mass had good meltability, no oil separation, and no surface There was no stickiness and no shrinkage of the bread surface, and the texture was good.

In Formulation Example 3 in which 7.0% by mass of non-gelatinized wheat flour was blended, the meltability and texture were slightly impaired, but practically no problem was posed. Therefore,
The amount of wheat that is not pregelatinized is 3.0 to 7.0% by mass.
Is a preferred amount. In the comparative example, pregelatinized starch was used, but oil separation occurred, there was stickiness, the texture was soft, the bread surface shrunk, the shape retention after baking was poor, and as a topping material. Lack of aptitude.

[0022]

According to the present invention, this topping material such as mayonnaise-flavored baked cooking pan has a paste-like and appropriate viscosity, and the topping work is easy and efficient when handled in a tube or the like. . Also, when topped in a baked cooking pan or the like and baked with bread dough, it has good meltability and spreadability, has very little oil separation, has no sticky topping material surface, and does not cause shrinkage of the bread surface. Bread with good texture and appearance with both shape retention after rising can be obtained

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Rieko Matsushima 3-6-1, Shozuzawa, Itabashi-ku, Tokyo Inside Oriental Yeast Industry Co., Ltd. (72) Yoshio Takada 3-6-1, Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Co., Ltd. F term (reference) 4B032 DB01 DE06 DK14 DK21 DK70 DL20 DP55 4B047 LB09 LE03 LE04 LF02 LG18 LG30 LG41 LG66 LP02 LP05

Claims (4)

[Claims] 1. A bread characterized by adding non-gelatinized flour to a raw material of mayonnaise mainly composed of edible fats and oils, egg yolk, egg white, brewed vinegar, seasonings and the like, and stirring and uniformly mixing. Topping material that is baked together with etc. 2. A non-gelatinized flour, gelatin, thickening polysaccharide and heat-coagulable protein are added to a raw material of mayonnaise mainly composed of edible oil, fat, egg yolk, egg white, brewed vinegar, seasoning and the like,
Topping material that is baked together with bread and the like characterized by being stirred and mixed uniformly. 3. A mayonnaise raw material mainly composed of edible fats and oils, egg yolk, egg white, brewed vinegar, seasonings, etc., 1.0 to 10% by mass of non-gelatinized flour, 0.1 to 2 of easily soluble gelatin. .
0% by mass, 0.1 to 2.0% by mass of the thickening polysaccharide, 0.1 to 3.0% by mass of the heat-coagulable protein, and 13.0 to 30.
A topping material that is baked with bread or the like, characterized in that 0% by mass is added and uniformly mixed. 4. A non-gelatinized flour, gelatin, a thickening polysaccharide and a heat-coagulable protein are added to a raw material of mayonnaise mainly comprising edible oil, fat, egg yolk, egg white, brewed vinegar, seasoning and the like,
A method for producing a topping material which is baked together with a bread or the like, characterized by being stirred and uniformly mixed.