JP2002354984A - Foamed peanut filling and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a foamed peanut filling which is a foamed oil-in-water type emulsified food used for confectionery, bread, etc., and has especially an excellent peanut flavor and a light texture in a stabilized state and excellent keeping quality and a method for producing the foamed peanut filling. SOLUTION: This foamed peanut filling comprises a peanut butter and a shortening or a margarine and saccharides as essential raw materials. Furthermore, the foamed peanut filling comprises 8-30% of the peanut butter and 8-25% of the shortening or margarine and the saccharides having 63-73% sugar content as a refractometer index, water, the dairy product and a perfume as composition materials.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is used as a peanut filling in a foamed oil-in-water type emulsified food used for confectionery, bread and the like. In particular, the peanut flavor is good, the texture is light, and the condition is stable. The present invention relates to a foamed peanut filling having excellent storage stability and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, peanut filling is a peanut butter obtained by roasting peanuts as a coating material or filling material for bread or confectionery by a confectionery bakery or a peanut processed and used as a raw material. Creams and the like have been widely used and accepted. These peanut filling materials include peanut flavor balance and mouth melting with bread and confectionery, light texture, extensibility and creaminess as a coating material, shape retention, stability, storage stability as a filling material, etc. Function is required.

[0003] Conventionally, filling materials satisfying these functions include peanut butter and its processed products,
Mainly oils and fats such as shortening and margarine,
A processed oil and fat mixture of peanut ingredients. Alternatively, there is a material which contains a large amount of water, is added with peanut raw materials, sugars, etc., is emulsified into an oil-in-water type, pasteurized by heat sterilization, and the like.

[0004] The former processed fats and oils contain fats and oils as a main component and do not contain or contain only a small amount of water. Therefore, they feel oily and persistent in terms of flavor.
In addition, in order to impart a light texture, whipping is often performed to create foam, but in terms of flavor, it is the same, in order to maintain physical properties such as water separation resistance from temperature rise and shape retention. When the melting point of the fat or oil as the main component is increased, there is a drawback that the melting in the mouth is impaired and the oiliness is increased. That is, at present, the texture is impaired if the storage stability and the stability of the state are maintained. In addition, consumers are demanding low-fat, low-calorie products due to recent health consciousness. However, processed fats and oils do not meet the needs of these consumers and tend to be avoided.

On the other hand, oil-in-water type emulsified materials require the addition of flour, starch, thickening stabilizers, etc. in order to maintain shape retention and stability over time. Is impaired. In addition, when foaming and whipping to reduce the texture, the oil-in-water type emulsified material requires special attention for homogenization treatment, and has poor air bubble retention, temporal stability, and temperature resistance. However, when a substance for stabilizing air bubbles or a state is separately added, the foaming power is reduced, the viscosity is increased, and the texture is impaired. That is, at present, even in the oil-in-water type emulsified material, the light texture and the stability of the state cannot be simultaneously satisfied. In addition, in order to continuously supply stable filling materials to confectionery and bakery manufacturers, low temperature control may be required in consideration of state maintenance and storability, resulting in restrictions on product storage and distribution. Become. The oil-in-water type emulsified material requires a sterilization process even in the production stage because the high water content causes rapid growth of microorganisms and poor preservation. Required.

[0006]

The problem to be solved by the present invention is to provide a confectionery and bread maker with a stable flavor, a good flavor, a good texture, and a foamed peanut filling having stability over time and storage stability. And its manufacturing method.

[0007]

Means for Solving the Problems In order to solve the problems of the conventional peanut filling, namely, the flavor and texture, the present inventors carried out a whipping process in which oil-in-water emulsified material was stably foamed. Through the years, research was repeated to obtain a method for producing a foamed peanut filling which is retained over time and has excellent preservability. As a result, using peanut butter and shortening or margarine as essential ingredients, the sugar content of the mixed mixture is adjusted to a specific sugar content. The present invention has been completed by paying attention to the method of incorporating the.

That is, the foamed peanut filling according to the present invention contains peanut butter and shortening or margarine as essential ingredients in water, sugars, dairy products, fragrances and other taste components as constituent materials,
Peanut butter is 8% to 30%, shortening or margarine is 8% to 25%, and the mixture is prepared as a composition material having a sugar content of 63% to 73% as indicated by a refractometer. .

The peanut butter used at this time contains a protein naturally, and when the fat and oil component and water are uniformly mixed and homogenized, the protein derived from the peanut butter exhibits properties as an emulsifier, and It has the function of stabilizing the droplet-type emulsification and stabilizing bubbles when foaming is whipped.

On the other hand, when shortening or margarine is blended, it shows crystallinity upon cooling, and during foaming whipping, adsorbs and takes in on the surface of air bubbles due to the aggregation of fat globules to form a chain network structure firmly. And a good peanut filling is obtained. At this time, the filling can be given shape retention at a specific sugar content, and the emulsified structure and bubbles can be stable, and the filling itself can be given preservation.

[0011] Further, in order to impart more shape retention to the filling, wheat flour or starch can be added as required.

In the method for producing a foamed peanut filling according to the present invention, the contents of the above ingredients are mixed and dissolved, homogenized, heat-sterilized at a certain temperature or higher, and cooled, without aging or tempering. And whipping is performed continuously. In other words, this production method is characterized in that a series of steps from heat sterilization to filling and packaging are performed by a continuous production method to hygienically produce an oil-in-water type emulsified foamed peanut cream. INDUSTRIAL APPLICABILITY As described above, the present invention is a foamed peanut filling that has a good taste, a light texture, is stable over time, and has excellent storage stability, as compared with the conventional peanut filling.

[0013]

Next, a method for producing a foamed peanut filling of the present invention will be specifically described. First,
Mix and dissolve water, peanut butter, shortening or margarine, fats and oils, sugars, dairy products, and other ingredients,
After blending, a homogenization treatment is performed. The amount of shortening or margarine added is preferably 8% to 25%. If the amount is less than this, the cohesive force of the fat globules is reduced, and the stability of the bubbles taken in at the time of foaming and the stability of the state are reduced. On the other hand, if the amount is larger than this, the crystallinity and cohesion of the fat globules increase, and the filling becomes hard, so that a light texture and flavor cannot be obtained.

The amount of peanut butter added is 8% to 3%.
0% is preferred. If the amount is less than this, the amount of peanut butter-derived protein decreases, the stable oil-in-water emulsion structure is broken, and bubbles and the stability of the state cannot be obtained. If the amount is more than this, the amount of oils and fats contained in peanut butter that are naturally contained in peanut butter at normal temperature will increase, and when cooled, this liquid oil will separate, breaking the emulsified structure of the filling and reducing the stability of bubbles and state I do. The sugar content of the mixture prepared by dissolving and mixing all of the above-mentioned raw materials is preferably in the range of 63% to 73%. The sugar content here refers to a refractometer reading indicated by a refractometer, and if this value is lower than the above value, the water retention increases and the filling retention and bubble stability are reduced, and the filling is reduced. The shelf life of itself also decreases. If the value is higher than this value, the viscosity becomes high, and foaming becomes difficult, and a light texture and flavor cannot be obtained.

Then, after mixing the above-mentioned raw materials, the mixture is homogenized by applying a homogenization pressure of about 50 to 200 kg / cm 2 using a high-pressure homogenizer. Thereafter, heat sterilization is performed. In the heat sterilization treatment, sterilization is performed using a jacket type heat exchanger or a scraping type heat exchanger. Cool after heat sterilization. The cooling temperature is in the range of 10 ° C. to 50 ° C., which is the temperature at which the agglomeration of fat globules of fats and oils and, if necessary, the viscosity when using flour or starch appear. Be stable. As the cooling device at this time, a scraping type heat exchanger can be used. The heated and cooled preparation is then subjected to foam whipping. The foam whipping is performed by a continuous whipping machine. The whipped peanut filling is finally filled and packaged. Since the above manufacturing process is performed hygienically from heat sterilization to cooling, foaming, and filling and packaging, it is possible to produce an oil-in-water type emulsified foamed peanut filling with excellent storage stability. is there.

Examples of foamed peanut filling according to the present invention and comparative examples will be described below to show the state stability, texture,
Clarify that it is excellent in preservability.

[0017]

[Table 1] Using the raw material composition shown in Table 1, a foamed peanut filling was produced in the following steps. Table 2 shows the evaluation of the foamability, texture, and stability over time of the obtained foamed peanut filling.

[0018]

[Table 2]

In the production process, the raw materials are put into a raw material charging tank, dispersed, dissolved and mixed, and then homogenized by a pressurized homogenizer. This mixture is heated to 80 ° C. by a jacket type heat exchanger and sterilized. Thereafter, the mixture was cooled to 18 ° C. by a scraping type heat exchanger and foamed by a continuous whip machine to obtain a foamed peanut filling.

As shown in Table 2, it is clear that the foamed peanut filling of the present invention is excellent in terms of foamability, texture, and stability over time. It is clear from Table 3 that the present invention has preservability.

[0021]

[Table 3]

[0022]

As described above, the foamed peanut filling of the present invention has good flavor, texture, stability over time, and storage stability as compared with the conventional peanut filling. It has epoch-making significance as a peanut filling material in the bread industry.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B014 GE05 GG11 GG14 GL07 GL10 GP02 GP04 4B025 LB21 LG14 LG26 LG53 LP10 LP11 4B026 DC03 DG01 DL03 DL08 DP01 DX04 4B036 LC04 LE02 LF17 LH10 LH13 LH28 LH39 LP06

Claims (2)

[Claims] 1. An oil-in-water emulsion composition comprising, as essential ingredients, 8% to 30% of peanut butter and 8% to 25% of shortening or margarine, and saccharides, dairy products, fragrances, and the like are mixed and mixed with water. A foamed peanut filling characterized in that the sugar content of this mixture is maintained at a refractometer reading of 63 to 73%, homogenized, heat sterilized, cooled, and obtained through a continuous foaming whip. 2. An oil-in-water emulsion composition comprising 8% to 30% of peanut butter and 8% to 30% of shortening or margarine as essential ingredients with water, sugars, dairy products, flavors and the like.
25% and reconstituted, and this reconstituted liquid has a refractometer reading of 63%.
~ 73% of the sugar content is maintained and then homogenized,
A method for producing a foamed peanut filling, characterized by being obtained by heat sterilization, cooling, and filling and packaging through a continuous foaming whip.