JP2002051748A - Filling and food including the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a filling capable of being precisely embedded in a dough by a padding-wrapping machine or the like, hardly causing leak of a liquid and dripping of the liquid, capable of providing smooth and dry taste and texture, good in meltability in the mouth, and further good in fragrance of spice or the like. SOLUTION: This filling comprising a high-viscosity sauce and a low-viscosity sauce is characterized in that the low-viscosity sauce contains >=5 wt.% fibrous material as a solid component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a filling, such as bread, a sauce useful as the filling, and a food, such as bread, containing the filling.

[0002]

2. Description of the Related Art Curry filling contained in curry bread is prepared by roasting meat and vegetables together with fats and oils, adding a curable powder, a starch-based material such as flour, and an aqueous liquid such as water to a paste. It is generally produced by making a paste-like material and boiling the paste-like material. By the way, it is preferable that the curry filling has a higher viscosity than a normal curry sauce or the like. Because curry filling with low viscosity is fluid and lacks shape retention, it is difficult to enclose it in bread dough with an encrusting machine, etc.
Also, there is a problem that liquid leakage or dripping easily occurs in the bread. This problem can be solved by increasing the viscosity of the curry filling by increasing the amount of a starch-based material used as a viscosity-imparting material or decreasing the amount of an aqueous liquid such as water. However, while high-curry curry filling can solve the above-mentioned problems, it has another problem that the sticky and sticky texture and texture are obtained, the mouthfeel is poor, and the fragrance such as spices is weakened. Recently, breads containing two types of sauces, a high-viscosity sauce and a low-viscosity sauce, are also commercially available as fillings. However, even in these breads, the tongue and texture of the high-viscosity sauce, mouthfeel, The problem of scents such as spices has not been solved.

[0003]

SUMMARY OF THE INVENTION According to the present invention, it is possible to securely enclose bread dough with an encrusting machine or the like,
It is an object of the present invention to provide a filling that does not cause liquid leakage or dripping, has a smooth and crisp texture and texture, is well-mouthed, and has a good aroma such as spices. Another object of the present invention is to provide a source useful as the filling. Still another object of the present invention is to provide a food containing the above-mentioned filling.

[0004]

SUMMARY OF THE INVENTION According to the present invention, as a filling, a high-viscosity source which does not cause liquid leakage or dripping is used.
It is based on the finding that the above problems can be solved by using a low-viscosity source containing a specific component at a specific ratio.

That is, the present invention provides a filling comprising a high-viscosity source and a low-viscosity source, wherein the low-viscosity source contains 5% by mass or more of fiber as a solid content. In addition, the present invention provides a low-viscosity source used in combination with a high-viscosity source as a filling, wherein the source contains 5% by mass or more of fibrous material as a solid content. Further, the present invention provides a food containing the above-mentioned filling.

[0006]

Next, the present invention will be described in detail. In the present invention, the term “filling” refers to one provided in a food such as a bread dough or a fried food, or provided by baking or frying if necessary. Specific examples of the filling include stews such as curry sauce, white stew, and beef stew, white sauce, demiglace sauce, and pizza sauce. The filling of the present invention comprises two types of sources having relatively different viscosities: a high viscosity source and a low viscosity source. The high-viscosity sauce in the present invention can be securely included in bread dough or the like by an encrusting machine or the like, and can also prevent the occurrence of liquid leakage and dripping. On the other hand, the low-viscosity sauce eliminates the sticky tongue and texture of the high-viscosity sauce, gives the whole filling a smooth and crisp texture and texture, and improves the mouthfeel and spices. Etc. can be improved.

First, the high-viscosity source will be described. Specifically, the high-viscosity source in the present invention preferably has a viscosity of 8000 mPa · s or more at a product temperature of 25 ° C., more preferably 10,000 mPa · s or more, and still more preferably 15,000 to 40,000 mPa · s. In the present invention, the viscosity is measured as B
It refers to the value measured using a mold viscometer.

The material of the high-viscosity source may be any of those commonly used depending on the type of the source, but it is preferable to use a starch-based material as the viscosity-imparting material. Here, the term "starch-based material" refers to any material containing starch as a main component and acting as a viscosity-imparting material for the sauce. Specific examples include cereals such as wheat flour and rice flour, wheat starch, floating starch, corn starch, tapioca, and various starches such as potato starch, or processed products thereof. Examples of the processed product include wheat flour roasted with wheat flour and oils and fats, solid curry roux obtained by further adding curry powder and the like to the flour roux, and curry flakes. The amount of the starch-based material to be used can be appropriately set according to the required viscosity of the sauce.
８8% by mass (hereinafter simply referred to as%), more preferably 2.5 to 5%.

The high-viscosity sauce uses at least one selected from meat, vegetables, seasonings, and spices as a base material for forming the flavor and aroma. Here, as the meat, any of animal meat, chicken, seafood, etc. may be used, and those usually used depending on the type of sauce may be used. The vegetables are also not particularly limited, and include, for example, onion, carrot, radish, potato, corn and the like. These meats and vegetables can be used as a liquid or paste-like material by crushing or the like, or cut into a suitable size (for example, 5 to 20 mm) as an ingredient. Examples of the seasoning include sugars such as sugar, salt, beef extract, chicken extract, umami extract, sodium glutamate and the like. Examples of spices include ginger, garlic, pepper, curry powder, cumin, coriander, clove, cardamom and the like. The spices can be used after being cut into a suitable size, ground down, or ground according to the type or the like.

The amount of these materials used is not particularly limited. For example, 10 to 40%, more preferably 1% for meats.
5 to 35%, for vegetables 5 to 50%, more preferably 1
0 to 45%, 1 to 10% for seasonings, more preferably 2
~ 8%, 1 ~ 10% for spices, more preferably 2 ~ 8
%. In addition to the above-mentioned materials, various kinds of aqueous liquids such as water, fats and oils such as lard, head, butter, gums such as xanthan gum, pH adjusters such as citric acid, antioxidants such as ascorbic acid, and the like. It is needless to say that the above material can be used.

The high-viscosity source can be produced by a conventional method using the above-mentioned materials. For example, the high-viscosity source is preferably produced by the following method. That is, first, a material containing at least one selected from meat, vegetables, seasonings, and spices is used, and starch-based materials are not used at all or are partially stopped, and the viscosity at a product temperature of 80 ° C is used. To prepare a low-viscosity liquid or paste-like material having a viscosity of 4000 mPa · s or less, preferably 3000 mPa · s or less, more preferably in the range of 500 to 2000 mPa · s.
C. or more, more preferably 75 to 90.degree. C., and still more preferably 75 to 85.degree. C., and is preferably subjected to heat treatment at 3 to 40 minutes, more preferably 5 to 30 minutes.

[0012] Thereby, the flavor and aroma of meats and vegetables can be sufficiently extracted, and the flavor,
It is possible to produce a high-viscosity sauce in which aromas are compatible with each other and exhibit a coherent taste. When the temperature of the stew heat treatment is below the above range, the flavor of meat and vegetables,
There is a tendency that it becomes difficult to sufficiently extract the scent and that these flavors and scents are hardly compatible with each other. On the other hand, when the temperature of the stew heat treatment is higher than the above-mentioned temperature, when a starch-based material described later is added, the viscosity of the material increases, so that the surface in contact with the heating device tends to burn easily. In addition, as the apparatus used for preparing the liquid or paste-like material and performing the heat treatment by heating, a heating and stirring apparatus such as a horizontal kneader equipped with stirring blades can be suitably used.

Further, prior to the above-mentioned stew heat treatment, the material constituting the liquid or paste-like material may be subjected to a pretreatment such as roasting. Specifically, for example, roasting meats and vegetables together with fats and oils brings out the flavor of savory meats and vegetables, and when meats are used as ingredients, it is possible to prevent boiling down. In addition, by roasting spices such as Jinsha and garlic together with oils and fats, these roasted flavors can be sufficiently extracted. In addition, when vegetables that are easily crushed are used as ingredients, the ingredients may not be added from the beginning of the heat treatment and may be added from the middle.

After the low-viscosity liquid or paste-like material is boiled and heat-treated as described above, all or the rest of the starch-based material is added and mixed, preferably at 70 ° C. or higher, more preferably 75 to 70 ° C. At a temperature of 90 ° C., a further heating treatment is preferably performed for 3 to 40 minutes, more preferably 5 to 30 minutes, and the viscosity at a product temperature of 80 ° C. is 5000
mPa · s or more, preferably 6000 mPa · s or more,
More preferably, a high-viscosity source required in the range of 7000 to 20,000 mPa · s can be produced.

The high-viscosity source thus obtained is
It is cooled appropriately to the product temperature (for example, 5 to 25 ° C), or
It can be filled and sealed in a container such as a pouch and subjected to heat sterilization. The above-described method for producing a high-viscosity sauce is particularly effective when heat sterilization such as retort sterilization is not performed. This is because, when heat sterilization such as retort sterilization is not performed, in particular, flavors and aromas of meats and vegetables are difficult to be extracted and these are not easily compatible with each other. It is.

Next, the low-viscosity sauce of the present invention will be described. Specifically, the low-viscosity sauce of the present invention has a product temperature of 25%.
The viscosity at ℃ is less than 7000 mPa · s, more preferably 6000 mPa · s or less, still more preferably 1500 mPa · s.
It is preferably ６6000 mPa · s. The low-viscosity sauce of the present invention has a fiber content of 5% as a solid content excluding water.
It is important to contain the above. Preferably 5-45
%, More preferably 10 to 40%, even more preferably 15%
~ 35%. As a result, when used in combination with a high-viscosity sauce as a filling, the sticky tongue and texture of the high-viscosity sauce are not felt, and a smooth and crisp tongue and texture as a whole filling is imparted.
In addition, it is possible to improve the taste.

Examples of the fibrous material used for the low-viscosity source include milled vegetables and fruits and processed products thereof, dietary fiber, cellulose, spices described below, and fibrous raw materials derived from a plurality of these. As a fibrous raw material, specifically, root vegetables such as carrot, radish, potato, sweet potato,
Leafy vegetables such as spinach, komatsuna, kale, cabbage, lettuce, fruit and vegetables such as pumpkin, eggplant, cucumber, tomato and pepper, stems such as onion and asparagus, legumes such as bulbous vegetables and green peas, mango, apple and orange , Kiwi, banana and the like. Of these, carrots, onions, apples, and the like are particularly desirable for imparting a smooth tongue and mouthfeel to the filling. In addition, when using the onion, it is possible to impart a rich flavor of onion peculiar to the filling, but if the amount of onion used increases, the flavor of the onion tends to be too strong. It is desirable to use them as appropriate. The above fibrous material can be prepared by any method, but the particle size is particularly 1000 μm or less, preferably 1 to 1000 μm.
m, more preferably 10 to 500 μm.

As the low-viscosity source of the present invention, the same material as the high-viscosity source can be used in addition to the above fibrous material.
However, when using a starch-based material, care must be taken in the amount used so that the viscosity does not become too high. Specifically, for example, 1 to 4% as starch in a low-viscosity sauce,
More preferably, it is good to use so that it may be contained 2-3%. In addition, as an amount of the material used other than the starch-based material, for example, 0 to 20%, preferably 0 to 10% for meat, 15 to 60%, preferably 20 to 50% for vegetables, and 1 to 10 for seasonings 10%, preferably 2-8%, 5 for spices
-20, preferably 7-15%.

The low-viscosity sauce of the present invention can be produced by a conventional method using the above-mentioned materials. That is, meat or vegetables, spices and the like roasted together with oils and fats, curry powder, starch-based materials and aqueous liquids such as water are added to prepare a liquid or paste-like material, which is preferably 90 ° C or more. More preferably at a temperature of 95-100 ° C,
Preferably, it can be produced by subjecting it to a heat treatment for 3 to 40 minutes, more preferably 5 to 30 minutes. The apparatus used here may be the same as the heating and stirring apparatus that can be used for producing a high-viscosity sauce.

When a plurality of spices are roasted before the heat treatment, the roasting time may be varied depending on the characteristics of the spices. For example, first, garlic, ginger and the like may be roasted sufficiently with fats and oils, and then cumin, coriander, cloves and the like may be added to the roast to further roast. Also, apart from this,
Curry powder and the like can be further added at the stage of the heat treatment. With these, various scents and flavors can be extracted according to the characteristics of the spices, and a filling with a good spice scent can be obtained. In addition, when producing a low-viscosity sauce, in order to impart a smooth and crisp tongue / texture and a good mouthfeel, the whole or a part of the material is subjected to a grinding treatment by a mixer or the like before and after the stew heat treatment. You may. Then, the low-viscosity sauce that has been subjected to the stew heat treatment or the like can be appropriately cooled to the product temperature (for example, 5 to 25 ° C.), or filled in a container such as a pouch and sealed and subjected to heat sterilization.

The above high viscosity source and low viscosity source are as follows:
It is used as a filling for inclusion or topping in foods such as breads. Specifically, the case of breads will be described as an example, and it can be used as follows. That is, first, to the dough obtained by the usual method,
A high-viscosity sauce is included by using an encrusting machine or the like. At this time, this high-viscosity sauce is excellent in shape retention because it is not fluid, and it is possible to reliably enclose the dough in a dough with an encrusting machine and the like. Liquid leakage and dripping are unlikely to occur. Further, the bread dough containing the high-viscosity sauce can be stored for a long period of time by freezing it into frozen bread dough.

Next, the bread dough containing the high-viscosity sauce is subjected to a process such as thawing, fermentation, baking, and frying to obtain bread. For example, a cut is made in the bread from above and the bread is cut. The low-viscosity sauce is poured onto the high-viscosity sauce from the cut. Thereby, breads containing a filling made of a high-viscosity source and a low-viscosity source can be obtained. In this bread, the high-viscosity sauce located below the low-viscosity sauce acts as a wall,
A low-viscosity sauce from breads does not cause liquid leakage or dripping, which is good.

[0023]

According to the present invention, it is possible to securely enclose the dough in a bread dough with an encrusting machine or the like, and there is no occurrence of liquid leakage or dripping, and a smooth and smooth tongue is obtained.
A filling that has a texture, is palatable, and has a good aroma such as a spice is provided. Also, a source useful as the filling is provided. Further, a food containing the above filling is provided.

[0024]

Next, the present invention will be specifically described based on examples. 1) Production of High Viscosity Curry Sauce 1.7 parts of lard and 10.4 parts of shredded onion were placed in a horizontal kneader, and heated to 100 ° C. while adding 2 parts.
Roasted for 0 minutes. Next, beef (ingredients) 23 of 10 mm square
Parts, 0.3 parts of grated ginger, 0.3 parts of grated garlic, and 1.2 parts of lard.
Roasted for 10 minutes while heating to 0 ° C. Next, 1.5 parts of chopped carrot, 0.1 part of salt, and 0.1 part of sugar.
8 parts, 2.7 parts of beef extract and other seasonings, 0.4 parts of floating starch, 2.3 parts of curry powder, 0.6 parts of a spice consisting of cumin and coriander, and 22 parts of water to form a paste. This was prepared, heated to 80 ° C. and boiled for 8 minutes, and then 22 parts of 12 mm square potatoes (ingredients) were added and boiled at 80 ° C. for 3 minutes. At this time, the viscosity of the paste was about 1000 mP at a product temperature of 80 ° C.
a · s. Next, 10.7 parts of curry flakes were added, mixed, and simmered for 20 minutes while heating to 85 ° C. Next, this was cooled to 25 ° C. to obtain a high-viscosity curry sauce. This high viscosity curry sauce has a viscosity of 8
It was about 8000 mPa · s at 0 ° C. and about 30,000 mPa · s at 25 ° C. This high-viscosity curry sauce contained about 3% of a starch-based material as starch.

2) Manufacture of frozen bread dough 30 g of the above high-viscosity curry sauce is enclosed in 50 g of bread dough prepared by a conventional method using an encrusting machine, and this is frozen at -18 ° C to prepare frozen bread dough. did. Here, the high-viscosity curry sauce was able to be included in bread dough with good workability without liquid leakage or dripping.

3) Production of low-viscosity curry sauce In a horizontal axis kneader, 1 part of grated ginger, 0.5 part of grated garlic, and 3.5 parts of lard are charged, and heated to 100 ° C. for 3 minutes. Roasted. Then add 26.3 parts of chopped onion and add 100
Roasted for 45 minutes while heating to ° C. Next, the heating was stopped, and 4.3 parts of a spice consisting of cumin, coriander and clove, and 26 parts of water were added and mixed, followed by grinding with a mixer to obtain a ground paste. Was. On the other hand, aside from this, flour 2.
6 parts and 2.2 parts of lard were charged and roasted for 50 minutes while heating to 100 ° C. to obtain flour roux. Next, in the horizontal axis kneader, the flour ruw, the milled paste, apple pulp 12.5 parts, salt 1 part, sugar 2 parts, sodium glutamate and other seasonings 1.5 parts, curry powder 2.8 parts , And 11.0 parts of water were added and mixed. The mixture was heated to 95 ° C and simmered for 10 minutes. Further, 2.8 parts of a spice consisting of cumin and cardamom was added and mixed to obtain a low-viscosity curry sauce. Was. The obtained low-viscosity curry sauce was filled and sealed in a pouch, sterilized by heating at 110 ° C. for 54 minutes, and then cooled to 10 ° C. to obtain a heat-sterilized low-viscosity curry sauce. This low viscosity curry sauce had a viscosity of about 5000 mPa · s at 25 ° C. and a pH of 5.2. Further, this low-viscosity curry sauce contained about 2.6% of a starch-based material and about 25% of fibrous material having a particle size of 10 to 500 μm as a solid content.

4) Manufacture of curry bread The frozen bread dough is thawed, fermented for 1 hour in a thermo-hygrostat (35 ° C., 70% humidity), fried, and curry bread containing a high-viscosity sauce. I got Next, a cut was made in the curry pan from above, and from this cut, a low-viscosity curry sauce was poured onto a high-viscosity curry sauce to obtain a curry pan on which a low-viscosity sauce was placed on a high-viscosity sauce. The obtained curry bread (25 ° C.) was hard to cause leakage of liquid or dripping of the filling from the inside thereof, the appearance was not impaired, and the filling was not easily attached and was easy to eat. Also, when you eat, it has a smooth and crisp texture
It has a good texture, good mouthfeel, spicy spiciness, and a spicy flavor.Furthermore, the flavor of meats and vegetables is fully extracted, and they are compatible with each other to give a cohesive taste. Met.

Claims (3)

[Claims] 1. A filling comprising a high-viscosity source and a low-viscosity source, wherein the low-viscosity source contains 5% by mass or more of fiber as a solid content. 2. A low-viscosity source used in combination with a high-viscosity source as a filling, wherein the source contains 5% by mass or more of fibrous material as a solid content. 3. A food containing the filling according to claim 1.