JP2002354983A - Method for producing flour paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for industrially producing a flour paste having good mouth meltability such as a custard cream and an emphasized egg flavor. SOLUTION: This method for producing the flour paste is characterized by mixing and dissolving a compositional mixed liquid containing 1-5% of a pregelatinized starch, 10-30% of egg yolk and saccharides, an oil and fat, a dairy product and a tasting component, carrying out a homogenizing treatment, filling the resultant homogenization treated liquid in a bag made of a resin and then heating the filled mixture with microwaves.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a flower paste, and more particularly, to a method for producing a flower paste with good mouth melting and enhanced egg flavor such as custard cream with high quality and productivity. It is about.

[0002]

2. Description of the Related Art In the field of bread and confectionery, the types and forms thereof have been diversified, and the functions required for use as filling materials for flower pastes typified by custard cream and the like have also diversified. Flour paste is generally made from wheat flour or starch as the main ingredient, and sugars, fats and oils,
It is obtained by adding dairy products, eggs and the like and sterilizing by heating. Then, flour, starch, and the like, which are main raw materials, are gelatinized by heat sterilization, thereby forming a unique body in the flower paste. Custard cream is a product to which egg yolk is added, and is generally obtained by mixing and heating flour, milk, butter and egg yolk as main raw materials. The physical properties of custard cream are based on flour gelatinization and body sensation due to coagulation of egg proteins. The body made by coagulation of protein is different from the body made by starch and gelling agent. is there. In other words, there is a need in the bread and confectionery field for a flower paste to have the same flavor and physical properties as custard cream.

[0003] In general, custard cream is conventionally produced by mixing ingredients and then boiling the mixture while slowly stirring it in a kettle. However, this production method is low in productivity and is not a method for mass production in a sanitary manner. Therefore, if a flower paste containing a large amount of such custard cream-like eggs can be industrially produced by a conventional method of producing a flower paste, the needs can be easily met. However, as a method of sanitary and continuous mass production of such a flower paste by a conventional production method, a treatment of heat sterilization and gelatinization is performed by using an indirect heating method of a scraping heat exchanger using steam or steam. It is common to use a direct heating method based on a steam injection method for spraying. Therefore, when a flower paste containing a large amount of this custard cream-like egg is industrially manufactured by a conventional flower paste manufacturing method, there are the following problems.

When manufacturing continuously with an indirect heating system,
The heated preparation is mechanically stirred in the apparatus. This stirring is performed in order to prevent the preparation liquid, which has become highly viscous due to gelatinized starch or coagulated protein, from burning in the heating device. This is an important step in maintaining a high quality without scorching, but it also breaks the unique texture once set and results in a dripping flower paste. In order to prevent this dripping, attempts have been made to increase the amount of starch and use various natural gums to give the flower paste a shape-retaining property and a body feeling. However, in this case, the body feeling due to the coagulation of the protein of the original egg disappears, and the mouth melt is no longer good. Further, even if the device is manufactured by the direct heating method with little mechanical stirring, the mechanical stirring is not completely eliminated, and the same phenomenon as the indirect heating method occurs. In other words, starch or coagulated protein gelatinized after heating is broken by stirring or the like, so that the original body feeling cannot be maintained. Further, there is a method in which gelatinized starch and coagulated protein after heating are not broken, that is, a method in which stirring is not performed. Before the heating step in which gelatinization of starch and coagulation of protein occur, a method in which the preparation liquid is filled in a packaging material such as a bag and heated by a retort or a hot water storage type heating device is considered. However, in this case, the heat of the heat medium is
Since the preparation liquid is heated by so-called conduction heat transfer in which the temperature is increased by being transmitted to the preparation liquid, it takes a long time until the central part in the bag is heated. During that time, the outside of the preparation is exposed to high temperatures and is heated excessively, causing discoloration due to burning and denaturation of the protein. In other words, there is no uniform quality on the outside and inside of the bag. At present, it is difficult with the prior art to industrially produce a flower paste which has a good mouth melting like custard cream and emphasizes the egg flavor.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for industrially producing a flower paste, such as custard cream, which has a good melting in the mouth and has an enhanced egg flavor. I do.

[0006]

Means for Solving the Problems The inventors of the present invention have focused on a method capable of uniformly heating a mixed liquid without heating and applying a mechanical shear such as stirring, and the blending of the specific raw material. As a result of repeated research, the present invention was completed by filling a resin bag with a preparation liquid of flower paste containing a specific raw material, and paying attention to using a microwave heating method for a subsequent heating method. That is, the method for producing a flower paste according to the present invention comprises mixing and dissolving a composition preparation solution containing 1 to 5% of pregelatinized starch and 10 to 30% of egg yolk, homogenizing the mixture, filling the mixture into a resin bag, and then adding It is characterized by heating by waves.

Heating is achieved by filling a resin bag and heating it in a stationary state without using an indirect heating system of a scraping heat exchanger using steam or a direct heating system by a steam injection system for injecting steam. The body feeling set once can be maintained without going through a stirring step later. It is easy to dissolve in the mouth without increasing the amount of starch to prevent sagging and without intentionally using various natural gums. In addition, the heating method in a resin bag filled in a stationary state uses microwave heating without using a conventional retort or hot water storage device of hot water, hot air, steam or the like as a heat source. The temperature of the liquid uniformly rises, and a product of good quality without partial kogation or denaturation can be hygienically and mass-produced without reducing productivity. Microwave heating is based on the same principle as that of a microwave oven generally used in ordinary households, and electromagnetic waves emitted from an electromagnetic wave oscillator magnetron arranged in the apparatus are absorbed by an object to be heated. The electromagnetic waves, that is, the microwaves, induce the water contained in the food to generate heat. That is, unlike heat transfer heating, heat is generated from inside the food, so that uniform heating can be achieved.

[0008] However, in microwave heating, protein coagulation occurs specifically, and the water retention capacity of coagulated material is low. As a result, water separation and the like appear over time. For this reason, it is conceivable to reduce the amount of eggs, but this would emphasize the egg flavor like custard cream and would not be the intended flower paste. Thus, the present inventors have conducted research on the combination of composition raw materials in order to solve the above-described specific phenomenon caused by heating by microwave, and as a result, have completed the present invention. That is, in the method for producing a flower paste according to the present invention, 1 g of pregelatinized starch is added to the mixture.
It is characterized by containing 5 to 5% of yolk and 10 to 30% of egg yolk, and mixing, dissolving and homogenizing the mixture, filling the resin bag, and then heating by microwave. In other words, by using the pregelatinized starch at a specific compounding ratio, water separation due to coagulation of a protein specifically expressed due to heating by microwaves can be suppressed. The pregelatinized starch has starch particles swelled in advance, and absorbs water without increasing the viscosity after heating and stabilizes. By using this specific blending ratio, even if the blending amount of eggs is increased and microwave heating is performed, water separation does not appear over time, and the blending amount of egg in the flower paste can be increased as intended. Was.

[0009]

Next, a method for producing a flower paste of the present invention will be specifically described. First, starches, sugars, oils and fats, dairy products, eggs, and other taste components are preliminarily mixed so as to be uniform. As long as the starches are premixed with pregelatinized starch, which is an essential raw material of the present invention, other starches and wheat flour are not particularly limited, and known starches can be used in combination. At this time, the amount of the pregelatinized starch is preferably 1 to 5%. If it is less than 1%, separated water generated by specific protein coagulation cannot be retained, and if it is more than 5%, the resulting flower paste has poor mouth melting. Known sugars and dairy products can be used without any particular limitation. The fats and oils to be used also include animal and vegetable fats and oils, these hardened fats and oils alone or a mixture of two or more thereof, or those subjected to various chemical or physical treatments, and can be used without particular limitation. . Eggs are also not particularly limited, and known raw materials can be used. However, the amount of the yolk is preferably 10 to 30%. Below this, the egg flavor of the resulting flower paste is not emphasized, the body feeling due to the coagulation of the protein of the egg is not obtained, and the intended mouth-melting flower paste is not obtained. Above this, even if the amount of the pregelatinized starch is increased, the separated water cannot be suppressed by specific protein coagulation. Other ingredients, such as taste ingredients, flavors,
In the present invention, if necessary, such as a dye, a gelling agent, a thickener,
Can be used without limitation.

[0010] Then, using a high-pressure homogenizer, homogenization pressure of 50 to 200 kg
A pressure of about / cm 2 is applied to finely homogenize the oil and fat balls to a diameter of 10 μm or less, and then filled into a resin bag. The capacity of the resin bag at this time is not particularly limited, but is preferably a capacity that enables a uniform temperature rise with a microwave heating device. The material is polyester / nylon / polypropylene, polypropylene / ethyl vinyl alcohol copolymer resin / polypropylene, polyethylene terephthalate / nylon / polypropylene, silica-deposited polyethylene terephthalate /
A three-layer film composed of nylon / polypropylene, alumina-deposited polyethylene terephthalate / nylon / polypropylene, a two-layer film composed of nylon / polyethylene, nylon / polypropylene, polyethylene terephthalate / polyethylene, or the like can be used. It is desirable to use a heat-resistant material that transmits microwaves to some extent and that does not dissolve or deform the components of the bag due to heat in order to perform heating by microwave irradiation thereafter. The bag may be formed in advance, or may be a so-called pillow-type bag which is formed while filling continuously. However, air (bubbles) is removed as much as possible for subsequent heating. What can be done is desirable.

[0011] After the above steps, sealing and sealing are performed, and the process is transferred to a microwave heating step. Here, the wavelength of the microwave is not particularly limited, but is preferably 2400 to 2500 MHz. The output of the microwave is not particularly limited, but an output compatible with industrial production is preferable. However, if the output is too high, the resin bag is broken due to excessive heating. The apparatus is preferably of a continuous type in terms of productivity. Thereafter, the heated flower paste is cooled by a standard method.

Examples of the method for producing a flower paste according to the present invention and comparative examples will be described below to clarify that it is excellent in melting in the mouth, flavor, condition and productivity.

[0013]

Example 1, Comparative Examples 1-2 Using the raw material compositions shown in Table 1, a flower paste was produced in the following steps. Table 2 shows the evaluation of the melting and flavor of the obtained flower paste.
Shown in Example 1: Raw materials were placed in a raw material charging tank, dispersed, dissolved,
Mix. This mixed solution is treated as a homogenization treatment using a high-pressure homogenizer at a homogenization pressure of 150 kg / cm 2.
Thereafter, the mixture was filled in a nylon / polypropylene bag, sealed, and heated to 95 ° C. with a microwave heating device. The heating condition at this time was a microwave of 2450 MHz and 530 W. Then, it was cooled with running water to obtain a flower paste. Comparative Example 1: A raw material having the same composition as in Example 1 (Table 1) is placed in a raw material charging tank, and dispersed, dissolved, and mixed. This mixed solution is treated as a homogenization treatment using a high-pressure homogenizer at a homogenization pressure of 150 kg / cm 2. Thereafter, the mixture was filled in a nylon / polypropylene bag, sealed, and heated with a hot water storage device at 95 ° C. for 30 minutes. It was also confirmed that it took 30 minutes for the center temperature in the bag to reach 95 ° C. Then, it was cooled with running water to obtain a flower paste. Comparative Example 2: A raw material having the same composition as in Example 1 (Table 1) is placed in a raw material charging tank, and dispersed, dissolved, and mixed. This mixed solution is treated as a homogenization treatment using a high-pressure homogenizer at a homogenization pressure of 150 kg / cm 2. Thereafter, the mixture was heated to 95 ° C. with a scraping type heat exchanger, filled in a nylon / polypropylene bag, sealed, and then cooled with running water to obtain a flower paste.

[0014]

[Table 1]

[0015]

[Table 2] As shown in Table 2, it is clear that the flower paste obtained by heating with the microwave of the present invention is excellent in texture, dissolution in the mouth, and uniformity of quality. Next, it will be clarified that the present invention is excellent in state, flavor, and melting in the mouth even when microwave heating is performed.

[0016]

Examples 1 to 3 and Comparative Examples 3 to 6 Using the raw material compositions shown in Table 3, flower pastes were produced in the following steps.
Table 4 shows the evaluation of the melting and flavor of the obtained flower paste in the mouth. Example 1: Raw materials were placed in a raw material charging tank, dispersed, dissolved,
Mix. This mixed solution is treated as a homogenization treatment using a high-pressure homogenizer at a homogenization pressure of 150 kg / cm 2.
Thereafter, the mixture was filled in a nylon / polypropylene bag, sealed, and then heated to 95 ° C. with a microwave heating device. The heating condition at this time was a microwave of 2450 MHz and 530 W. Then, it was cooled with running water to obtain a flower paste.

[0017]

[Table 3]

[0018]

[Table 4] As shown in Table 4, it is clear that the flower paste obtained by heating with the microwave of the present invention is excellent in texture, dissolution in the mouth, and flavor. As shown in Comparative Example 3,
If the amount of pregelatinized starch is small, the separation of water that specifically appears in microwave heating cannot be suppressed, and if it is too large, melting in the mouth will be poor, and if the egg yolk material is too small, the flavor will be poor, and if it is too large, it will be pregelatinized. Despite the inclusion of starch, the separation of water that specifically appears in microwave heating cannot be suppressed.

[0019]

As described above, the flour paste produced according to the present invention has a mouth-melt like custard cream and an enhanced egg flavor. In addition, according to the conventional production method, it was difficult to produce custard cream without industrially lowering the productivity, but according to the present invention, custard cream-like flower paste which could not be produced conventionally can be industrially and again. It is possible to manufacture with high productivity. For this reason, it has epoch-making significance in the field of mass-filling and new field of confectionery and bread making.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takuya Koyama 4-7-22 Minamidai, Ishioka-shi, Ibaraki F-term (reference) 4B014 GG07 GG10 GG11 GG14 GL11 GP14 GP25

Claims (1)

[Claims] 1 to 5% of pregelatinized starch and 10 to 30% of egg yolk
A method for producing a flower paste, comprising mixing, dissolving, homogenizing, mixing and dissolving a composition mixture containing sugar, fats and oils, dairy products, and taste components into a resin bag, followed by heating by microwave. .