JP2005087145A - Frozen baked food and combination frozen dessert using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen baked food excellent in peeling property from a cooking tool without sticking to a baking method, offering desirable baked color, having wet and soft palate feeling at the time of eating the food in a frozen condition even if a dough has a heavy density, excellent in continuous productivity, and making palate feeling free from sense of incompatibility at the time of combining with frozen dessert, and to provide combination frozen dessert using the food. <P>SOLUTION: The frozen baked food contains 3-8 wt.% of glucose and ≥0.4 wt.% soybean protein in the whole weight of the food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a baked food for frozen eating that is eaten in a frozen state and a combination frozen dessert using the same.

  Traditionally, baked foods that are baked on an iron plate such as pancakes, hot cakes, waffles, crepes, etc. are sold at room temperature, but if you freeze them, they will have a hard texture, so you will eat them in a frozen state. Not suitable for.

  In addition, as frozen foods that have been frozen once and thawed at room temperature, for example, a frozen cake that specifies the weight of sugar and glucono delta lactone or gluconic acid relative to the weight of flour is known. According to the cake, it is known that a soft texture that does not become hard even if the frozen cake once frozen is thawed can be maintained (see, for example, Patent Document 1).

  Furthermore, after mixing and stirring liquid fats and oils, emulsifiers, eggs, milk or water to increase emulsification, batter mix prepared by adding flour, sugar and powdered extracted plant protein to this is heated and baked and then frozen. Thus, it is known that when a frozen product is thawed, a frozen baked confectionery having a preferable texture and taste without deterioration in quality is obtained even if it is not heated again (for example, a patent) Reference 2).

  However, in Patent Documents 1 and 2, it is premised that the food is thawed (heated) after freezing and then eats, and from the viewpoint of simplicity, if the user takes out from the freezer and tries to eat immediately, it is frozen. In addition, the teeth at the beginning of the chewing are too hard, too cold, and a crispy texture in the mouth. In addition, when combined with frozen confectionery, there is a problem that the crispy feeling of frozen baked food and the soft texture of frozen confectionery are independent in the mouth and a sense of unity cannot be felt. Further, when the dough is baked in a short time by increasing the saccharides of the dough and heating the iron plate at the time of firing, the dough is easily burned and the peelability is poor. Thus, the baked foods of Patent Documents 1 and 2 are unsuitable for eating while frozen, and the baking conditions are also limited.

Therefore, as a baked food that can be eaten while frozen, a dough having a specific gravity of 0.40 or less containing 10 to 10 parts by weight of a strong flour component in 100 parts by weight of wheat flour and 2 to 10 parts by weight of thermocoagulable protein as a crude protein is baked. A sponge cake for frozen confectionery is known (for example, see Patent Document 3).
That is, in Patent Document 3, as is clear from paragraph 0008, by using a strong flour in wheat flour and further using a heat-coagulating protein such as egg white or soybean protein, baking after baking caused by a decrease in the specific gravity of the dough It prevents shrinkage and hardens under freezing.

However, in Patent Document 3 as well, the peelability between the sponge cake and the baking mold is poor, and in order to avoid this, at baking, oil is applied to the baking mold, the dough is poured into the baking mold, and the baking mold is peeled off from the mold with a knife or the like. Or, it is troublesome to spread paraffin paper on a baking mold, pour the dough, and peel the paraffin paper after baking. In addition, when baking is performed with a heating mold having unevenness, dough residue tends to stick to the mold, and each baking requires cleaning and oiling work in the mold, which is not suitable for continuous production.
Furthermore, in this method, in the case of a light dough with a dough specific gravity of 0.4 or less, a certain degree of soft texture is exhibited depending on the bubble content of the original dough, but it does not lead to a moist and soft texture. , It becomes a dry texture. In addition, dough specific gravity such as pancakes (hot cakes, crepes, etc.), dorayaki, Japanese style baked goods (Imakawa ware, baked potatoes, etc.), Western style baked goods (waffles, etc.) However, when it is diverted to dough heavier than 0.4, there is a drawback that it does not give a soft texture under freezing.

JP-A-6-62723 Japanese Patent Laid-Open No. 58-36335 Japanese Patent No. 3033267

  The present invention has been made in view of such circumstances. The object of the present invention is to provide a dough having good peelability, good baking color, and high specific gravity regardless of the baking method. Even when used in a frozen state, it has a moist and soft texture and excellent continuous productivity, and when used in combination with frozen confectionery, a frozen food for baking and a baked food that is free of discomfort To provide a combination frozen dessert.

  The present invention is a baked food for frozen food containing glucose and soy protein, comprising 3 to 8% by weight of glucose and 0.4% by weight or more of soybean protein in the total weight of the baked food for frozen food. The object is achieved by a baked food for frozen eating characterized in that.

  Preferably, the baked food for frozen eating is a food baked by direct heating using a heating plate or a heating mold.

  More preferably, the frozen frozen baked food and the frozen dessert are combined to obtain a combined frozen dessert.

  That is, the present inventors first examined a component that gives softness that can be eaten in a frozen state even if the dough has a high specific gravity. As a result, it was found that glucose was used. However, it was found that when glucose was added, it was easy to burn and it was difficult for fire to pass inside the dough, and it became difficult to peel even if it became burnt, or even when oil was drawn on an iron plate or the like.

  Therefore, as a result of further investigation, when using soy protein at a specific ratio together with glucose, it is surprisingly good that it does not burn during baking despite containing glucose. It has a baked color and is uniformly baked to the inside of the dough, the baked dough is easy to peel without drawing oil on the iron plate, etc., and the synergistic effect of glucose and soy protein, even under freezing It has been found that it has a moist and soft texture, and even when combined with a soft texture frozen dessert such as ice cream, it exhibits a favorable texture without any sense of incongruity and can be eaten immediately in the frozen state, reaching the present invention did.

According to the present invention, despite the fact that glucose is contained, it can be burned uniformly even inside the dough without burning at the time of baking and exhibiting a good baking color.
Further, according to the present invention, the baked dough is easily peeled off without drawing oil on an iron plate or the like. Therefore, even when baked with an uneven heating mold, the baked food can be baked continuously without drawing oil or cleaning the mold, and can be smoothly taken out from the mold. In addition, when held in the hand, it can be eaten without stickiness derived from oil and sugar, and does not stain the hands.
Furthermore, even when frozen, the texture becomes very moist and soft, and even when combined with a soft texture frozen confectionery such as ice cream, it exhibits a preferable softness with no sense of incongruity.

Hereinafter, embodiments of the present invention will be described in detail.
The baked food for frozen eating of the present invention contains glucose and soy protein.

First, the baked food for frozen eating of the present invention is not particularly limited as long as it is a type of baked food that foams dough such as sponge cake, butter cake, pancake and the like.
Of these, baked foods (for example, pancakes) obtained by heating a dough having a dough specific gravity of more than 0.4, which is a problem in terms of unevenness in color and peelability, by direct heating using a heating plate or a heating mold are generally used. Even if it is a kind (hot cake, crepe, etc.), dorayaki, Japanese-style baked goods (Imakawa ware, baked potatoes, etc.), Western-style baked goods (waffles, etc.), the present invention does not cause the above problems. Can be suitably employed.
In the present invention, direct heating using a heating plate or a heating mold means that the plate or the mold itself is directly heated, and the dough on the plate or in the mold is heated by the heat of the heated plate or mold. Means.

The glucose according to the present invention is a monosaccharide widely present in nature, and is not particularly limited.
Examples of the glucose include purified glucose, hydrated crystal glucose, and anhydrous crystal glucose. Among these, those having a DE of 96% or more are preferable because of high glucose content. In the present invention, saccharides containing glucose may be used in addition to the above glucose. Examples of glucose-containing saccharide products include powdered syrup and liquid sugar. When using the glucose-containing saccharide product, the glucose content may be in the following range in terms of glucose.
It is important that the glucose content is 3 to 8% by weight, and more preferably 3.5 to 7.5% by weight, based on the total weight of the baked food for frozen eating. More preferably, it is 10 to 20 with respect to the flour 100 in terms of the flour to flour ratio. That is, by making it into this category, it exhibits a soft texture under freezing and is good in terms of baked color, peelability and prevention of raw burn.

Next, the soybean protein according to the present invention is a generic term for proteins contained in soybean. Usually, soy protein products are extracted from soybeans or defatted soybeans with water, alkali, etc., and then contain components obtained by appropriate isoelectric precipitation, separation, concentration, solvent extraction, washing, neutralization, drying, etc. To do.
Examples of the form include powdery, granular, fibrous, and concentrated products. However, powdered and concentrated soy protein is more soluble in baked food dough rather than granular and fibrous tissue protein. This is preferable in terms of points.
Examples of powdered soy protein products include “Solpy 600”, “Sun Rubber Series”, “New Fuji Pro Series”, “SUPRO Series”, “Fuji Pro Series”, “Fuji Soft Series”, and “Soy Protein Protainer” manufactured by Nisshin Cosmo Foods Co., Ltd. 200 ”(manufactured by Fujipurina Protein Co., Ltd.) and the like. In addition, what is necessary is just to make it become the following range in conversion of soybean protein amount when using various soybean protein products.
The content of soy protein is important to be 0.4% by weight or more in the total weight of the baked food for frozen eating, and more preferably 0.5 to 1% by weight. More preferably, the ratio of flour to flour is 2 or more with respect to flour 100. That is, by making it into this category, it is favorable in terms of texture, baked color and peelability.

In the baked food for frozen eating of the present invention, in addition to the above-mentioned raw materials, body forming raw materials and auxiliary raw materials for baked foods such as wheat flour, sugars other than glucose, eggs, fats and the like are used. These may be appropriately selected and used depending on the type of baked food.

Examples of the wheat flour include thin flour, medium flour, strong flour, and the like. The wheat flour may be appropriately selected and used, but it is desirable that the flour is mainly composed of weak flour in terms of imparting a soft texture. Here, the main body means that 50% by weight or more of the total weight of the flour is contained, and includes a case where the flour consists only of flour.
The wheat flour is preferably 20 to 30% by weight, more preferably 25 to 27% by weight, based on the total weight of the baked food for frozen eating, from the viewpoint of forming a stable body.

Examples of the saccharide include monosaccharides such as tagatose, xylose, arabinose, mannose, galactose, and fructose, disaccharides such as sugar, maltose, lactose, trehalose, and palatinose (reducing and non-reducing), maltotriose, panose, etc. Examples thereof include oligosaccharides such as trisaccharide, maltooligosaccharide, and galactooligosaccharide, and sugar alcohols such as sorbitol, xylitol, erythritol, maltitol, and lactitol. These saccharides may be used alone or in appropriate combination. However, when sugar and trehalose are used, the dough of the baked food for frozen eating can be easily baked uniformly, and a soft texture is imparted. Is preferable in that it is maintained during long-term storage and prevents aging of the starch.
In addition, the content of the saccharide is preferably 19 to 22% by weight in the total weight of the baked food for frozen eating, and more preferably 100 to 122 with respect to the flour 100 in terms of flour ratio. It is suitable in terms of forming a texture and a stable body.

Examples of the egg include whole egg, egg yolk, egg white, sweetened whole egg, sweetened egg yolk, powdered egg white, powdered egg yolk, powdered whole egg, etc., and any of these may be used alone or in combination. Among these, whole eggs are particularly preferable in terms of forming a good flavor and a preferable tissue.
The content of the egg is preferably 8 to 10.5% by weight in the total weight of the baked food for frozen eating, and more preferably 80 to 120 with respect to flour 100 in terms of flour ratio. This is preferable in terms of forming a stable body and obtaining stability of foaming.

The fats and oils include animal fats such as butter and lard, vegetable oils such as margarine, soybean oil, palm oil, safflower oil, cacao fat, cacao equivalent fat, medium chain fatty acid triglycerides, mixed products of these, hardened oil , And the like, and may be used alone or in combination as appropriate. Among these, liquid oils and emulsified oils and fats that are liquid at room temperature are suitable in terms of imparting a soft texture.
The content of the fats and oils is preferably 20 to 29% in the total weight of the baked food for frozen eating,
More preferably, the ratio of flour to flour is 120 to 140 with respect to flour 100 in terms of obtaining foam stability, peelability, soft texture under freezing, and shape retention during storage at room temperature. preferable.

  Examples of the auxiliary materials include fragrances, pigments, liquor, dairy products, salt, swelling agents, antioxidants, emulsifiers, gelling agents, starches (starch such as potato starch, processed starch such as oil-fat starch, cross-linked starch, etc. ), High sweetness sweeteners (such as asphaltame) and the like, and may be added as appropriate.

  Next, the baked food for frozen eating of the present invention is produced, for example, as follows using the above raw materials.

First, a body dough is prepared by mixing glucose, soybean protein, each body forming raw material, water, and an appropriate auxiliary raw material. In addition, what is necessary is just to perform the timing of addition of each raw material along the method selected from the method mentioned later.
In the case of the all-in-mix method, glucose, soy protein, body-forming raw materials such as wheat flour, saccharides, eggs, oils and fats, and auxiliary materials are mixed as appropriate. In addition, when using solid fat etc., what is necessary is just to heat-dissolve separately and add.
In the case of the separate method or the co-standing method, egg white or whole egg and saccharide are mixed in advance and foamed, and then other ingredients are mixed.
In the case of the sugar batter method, the fats, sugars, and eggs are stirred and then other ingredients are mixed.

Examples of the moisture include water, an aqueous medium in which a solute is dissolved, high moisture raw materials such as milk and eggs, and the like.
In addition, the moisture content is preferably 10 to 40% by weight in the case of a baked food that is indirectly heated such as an oven, in which the moisture content in the total weight of the body dough is baked by direct heating using a heating plate or heating mold. In the case of food, it is preferable to adjust the amount to be about 30 to 35% by weight from the viewpoint of obtaining a good texture and a stable body.

As the mixing means for the raw materials, a mixing device such as a cake mixer, a whipping machine, or an aeration machine may be used alone or in combination.
The mixing conditions may be appropriately determined depending on the type of the baked food, but in the case of the baked food that is indirectly heated in an oven or the like, it is desirable to mix so that the dough specific gravity is preferably about 0.3 to 0.35. . In addition, in the case of baked food that is heated directly using a heating plate such as an iron plate or a heating mold, the specific gravity of the dough is preferably about 0.4 to 0.8, more preferably about 0.7 to 0.8. It is desirable to mix them. By setting it as the said conditions, dough is baked uniformly in a post process and becomes a soft food texture also under freezing, and is suitable.

Next, it is preferable to age the obtained body dough in order to stabilize the body dough and obtain a good texture.
The aging condition may be set as appropriate according to the type of the baked food, but the dough temperature is preferably 30 to 50 ° C. and preferably 15 to 60 minutes.

Next, the body dough is fired.
Examples of the baking method include indirect heating in an oven, direct heating using a heating plate such as an iron plate, a hot plate, and a frying pan, or a heating die, and may be appropriately selected according to the type of the baked food.
The baking conditions may be appropriately set according to the type of the baked food, but the type of indirect heating type is about 170 ° C. for about 30 minutes for sponge cake, and about 165 ° C. for about 1 hour for butter cake. do it. Moreover, what is necessary is just to set it as about 160 degreeC about several dozen seconds-about 5 minutes of the type which heats directly.

  The baked food obtained as described above is subjected to eating by allowing to cool and freezing. This baked food may be frozen and eaten as it is, or may be combined with frozen confectionery as combined frozen confectionery.

Below, the combination frozen confectionery which combined the baked food for frozen eating of this invention and frozen confectionery is demonstrated.
Examples of the combination frozen dessert include sandwiching, wrapping, and wrapping the frozen dessert in the frozen food for baking, placing the frozen dessert on the frozen food for baking, filling the frozen dessert in the baking food for frozen dessert, and the like.

The frozen dessert used in the above combination frozen dessert is not particularly limited, but ice cream, sherbet, frozen jelly, frozen mousse, frozen whipped cream, tartfi, etc., frozen dessert containing bubbles are suitably used. It is done. In addition, although ice cream is classified into ice cream, ice milk, lacto ice, ice confectionery, etc. according to the content of milk components, etc., any standard may be used.
The frozen dessert may be prepared by a conventional method.

The combination frozen dessert can be obtained, for example, as follows.
First, a baked food for frozen confectionery and a frozen confection prepared in advance are prepared. Next, both are combined in a desired form and frozen in a freezer.

  The combination frozen confection obtained in this way is preferable because it has a good degree of adhesion on both sides, is not uncomfortable in texture, and has good insertion at the beginning of chewing. Therefore, the frozen confectionery or the baked food does not fall down during the eating, and it can be eaten in an integrated state until the end, and the texture is preferable because both textures match.

  Hereinafter, the present invention will be specifically described with reference to examples.

<Examples 1-6, Comparative Examples 1-3>
First, of the raw material compositions shown in Table 1, all raw material compositions except margarine and liquid margarine are mixed with a cake mixer until uniform, and pre-dissolved margarine and liquid margarine are added. Further mixing until indicated, body dough was obtained.
Next, the body dough was aged at a dough temperature of 30 to 50 ° C. for 30 minutes, and then 20 g of the dough was filled in a waffle-type iron plate and baked at 160 ° C. for 4 minutes to prepare a waffle.
The resulting waffle is allowed to cool to room temperature, and then a commercially available ice cream is sandwiched between two waffles, stored at −20 ° C. for one day in a freezer, taken out and immediately eaten by 20 specialist panelists, and evaluated. It was.
The results are also shown in Table 1.

From the above results, all of the Example products have no unevenness due to charring, etc., exhibit a good baked color, the entire baked food is uniformly baked, the peelability from the cooking utensils is good, and further, Even under, it had a moist and good texture. Also, the texture with ice cream matched, there was no sense of incongruity, ice cream or baked food did not spill during the meal, it was easy to eat with one hand, and it was not sticky to the hand.
On the other hand, in the comparative example product, the outer surface was burnt and the peelability was poor, or the inside of the fabric was burnt. Moreover, the food texture under freezing was bad, and a sense of unity with ice cream could not be obtained.

Claims (3)

A baked food for frozen food containing glucose and soy protein, wherein the baked food for frozen food contains 3 to 8% by weight of glucose and 0.4% by weight or more of soy protein. Baked food for frozen eating. The baked food for frozen eating according to claim 1, wherein the baked food for frozen eating is a food baked by direct heating using a heating plate or a heating mold. A combination frozen dessert comprising a combination of the baked food for frozen eating according to claim 1 or 2 and a frozen dessert.