JP2006271289A - Filling material for baking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a filling material which is used for producing confectionery, breads, and the like, is stable without bumping, when filled in an outer dough such as bun or topped on a dough, and then heated such as baked or fried, does form a cavity between the filling and the outer dough, when filled in the bun, is integrated with the dough without boiling over, when topped, and gives a soft and smooth texture. <P>SOLUTION: This filling material is characterized by adding a liquid crystal state emulsifier as at least one part of the filling material. The filling material is used for producing confectionery/breads. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is used for confectionery / breadmaking, etc., after wrapping with an outer dough such as bread, or after topping on the dough, without being suddenly boiled when heated, such as baking, frying, etc. The present invention relates to a filling material that provides a soft and smooth texture that does not cause a void between the outer dough and that is integrated without any spilling when topped, and a method for manufacturing the same.

Conventionally, cooked fillings, baking cooked fillings, jams, custard cream, flower pastes, bean pastes, and the like are widely known as baking materials for baking, baking, and the like. However, when such a filling material is wrapped with a dough, a sudden evaporation of moisture in the filling material, that is, a cavity due to bumping between the filling material and the outer dough after baking, frying, etc. (bread etc.) Is inevitable, and the volume of the product is lost, resulting in a decline in product value. Furthermore, since the filling material itself becomes hard or changes to a rough powdery texture, the product value is greatly reduced along with the hollow phenomenon. In addition, even when topped on the dough, as with the filling material, the topping material blows off from the dough, and many bubbles are generated, so it looks bad and not only greatly reduces the commercial value, There is also a risk that productivity may be impaired by fouling the oven and the iron plate during firing. In particular, such bumping phenomenon was remarkable in fillings having a low saccharide content. This is considered to be because the water retention of fillings is low because saccharides cannot be blended in a large amount, and moisture is released during heating such as baking, and bumping is likely to occur. For example, potato and tuna body fillings, salsa flavors, chili sauce-based fillings such as pizza flavors, so-called cooked fillings such as gratin-based fillings, baking pans, baking cooking Bumping cooking fillings used in donuts are prominently boiled, baked by dough and baked, large cavities generated after heating such as frying, topped on the dough and spilled during baking Productivity and product value were greatly reduced. In order to solve such problems, 0.1-15% by weight of protein, 0.1-15% by weight of starch, and 0.02-1% by weight of emulsifier are blended as essential components, so that no sudden boiling occurs during heating and baking. (Patent Document 1) In this method, the effect of preventing cavities and spilling of the finished bread is insufficient, and a flavor peculiar to the emulsifier appears, and the finished product has a satisfactory quality. Cannot be obtained. In addition, it is a bread dough compounded material consisting of laminated dough consisting of wheat flour, fats and oils as essential ingredients, and it is characterized by a flake shape, and when a flour paste or jam is rolled with the dough and baked, a cavity is formed Although it has been disclosed to suppress such a situation (Patent Document 2), this is devised on the bread dough side and is not an approach to a filling material.
JP 2002-330702 A JP-A-6-149755

  In filling materials for baking applications, in particular, prepared fillings containing ingredients such as meat, seafood, vegetables and fruits, and baking cooking fillings prevent bumping during baking and heating, and are hollow At present, a product that does not generate or spill and satisfies a soft and smooth texture has yet to be obtained. In view of such circumstances, the present invention provides a filling material that solves the above-described problems.

  In order to solve the above-mentioned problems, the present inventors have focused on emulsifiers that are not usually used from the viewpoint of flavor, and as a result of intensive studies, as an emulsifier in a liquid crystal state that easily acts on starch in foods, By blending a specific amount of each sucrose fatty acid ester, water retention and emulsification stability can be improved without impairing the original flavor of the filling material, which is abrupt from the filling material during firing and heating. It has been found that cavitation and spillage can be prevented by suppressing moisture evaporation, that is, bumping, and the present invention has been completed.

  That is, a first aspect of the present invention relates to a filling material characterized in that an emulsifier at least partially in a liquid crystal state is added. A preferred embodiment relates to the above-mentioned filling material, wherein the addition amount of the emulsifier is 0.001% to 0.5% by weight in the whole filling material. A preferred embodiment relates to the above-mentioned filling material comprising a roux. More preferably, the present invention relates to the above-mentioned filling material, wherein the addition amount of roux is 2.0% by weight to 15.0% by weight in the whole filling material.

  By using the filling material of the present invention, it is possible to prevent bumping of the packaged food during baking and heating, and there is no generation of cavities or spills, and a soft and smooth texture can be satisfied.

  Hereinafter, the present invention will be described in more detail. The filling material of the present invention refers to a material that is sandwiched, encapsulated, placed in a recess, placed on, or applied to a dough such as bread, and includes a so-called topping material. And it heats and bakes with dough, such as breads.

  The emulsifier of at least a part of the present invention in a liquid crystal state is dispersed neat or gel in an aqueous solution, and refers to having a hexagonal structure, cubic structure, lamellar structure, or inverted hexagonal structure, When the emulsifier is added to the raw material for the filling material, the emulsifier may have a part of the structure.

  Examples of the type of emulsifier used in the present invention include glycerin fatty acid monoester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and glycerin organic acid fatty acid ester. it can. Among them, it is preferable to use glycerin fatty acid monoester and / or sucrose fatty acid ester. The amount of the emulsifier in which at least a part is in a liquid crystal state is preferably 0.001 to 0.5% by weight in the whole filling material. More preferably, it is 0.01 to 0.2% by weight in the whole filling material. If the amount of the emulsifier added is less than 0.001% by weight, the effect of suppressing cavities and spillage may be weakened. On the other hand, when the amount is more than 0.5% by weight, an undesired flavor of the emulsifier may be felt in the obtained filling material.

  The filling material of the present invention preferably contains roux, and the addition amount of roux in the filling material is preferably 2.0 to 15.0% by weight in the entire filling material. More preferably, it is 3.0-10.0 weight% in the whole filling material. When the amount of roux is less than 2.0% by weight, the effect of suppressing cavities and spillage may be weakened. On the other hand, when the amount is more than 15.0% by weight, the texture of the resulting filling becomes sticky and the mouth melts poorly, and the juiciness may be impaired.

  In the present invention, as described above, when the filling material is wrapped in dough, rapid moisture evaporation in the filling material is caused between the outer dough after baking (baking, frying, etc.) and the filling material, In other words, the generation of cavities due to bumping is unavoidable, and it solves the problem of losing the appearance of volume and reducing the commercial value, but such bumping phenomenon is remarkable in fillings with low sugar content. The effect is remarkable if the content of saccharides in the whole filling material is 0.1% by weight to 5.0% by weight. Examples of saccharides include starch syrup, sugar, glucose, liquid sugar, lactose, and sorbit.

  An example of production of the cooking bread of the present invention (a bun type: a side dish donut) is illustrated below. However, it is not limited to this. First, after mixing a predetermined amount of water tank and water at a predetermined temperature, a predetermined amount of emulsifier is gradually added and dispersed while stirring. And after further raising the temperature as necessary, after adding another emulsifier, raising the temperature to a predetermined temperature while further stirring, and then ending the stirring, and then refrigerated for a predetermined time at a predetermined temperature, At least a part of the liquid crystal state emulsifier is obtained. Then, a predetermined amount of the emulsifier is mixed and stirred together with other materials to obtain a filling material by a general production method.

  The cooked bread of the present invention (a wrapping type: side dish donut) is sold at a mass retailer, a convenience store, a bakery or the like.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Food texture evaluation of topping gratin filling material>
The baking pans obtained in Examples 5 to 6 and Comparative Example 3 were sealed in a polyethylene bag and allowed to stand at 20 ° C. for one day, and then the texture of the filling material was evaluated by a sensory test by eight panelists. did. The evaluation criteria at that time are as follows. ◎: Soft and smooth texture, ○: Slightly soft and smooth texture, △: Slightly textured, ×: Slightly textured, no smoothness.

<Appearance evaluation of topping gratin filling material>
The baking pans obtained in Examples 5 to 6 and Comparative Example 3 were sealed in a polyethylene bag and allowed to stand at 20 ° C. for 1 day, and then the appearance was visually evaluated by 8 panelists. The evaluation criteria at that time are as follows. ◎: The fabric and the filling material are closely attached, and no spilling is observed, ◯: Slow spilling is not observed, △: Slow spilling is recognized, but it does not feel that much, ×: Very A large spill is recognized and the merchantability is quite low.

<Evaluation of texture of curled piroshki-style filling material>
The baking pans obtained in Examples 7 to 8 and Comparative Example 4 were sealed in a polyethylene bag and allowed to stand at 20 ° C. for one day, and then the texture of the filling material was evaluated by sensory inspection with eight panelists. did. The evaluation criteria at that time are as follows. ◎: Soft and smooth texture ○: Slightly soft and smooth texture △: Slightly textured ×: Smooth texture and no smoothness

<Evaluation of wrapping condition of curled piroshki-style filling material>
After baking the baking pans obtained in Examples 7 to 8 and Comparative Example 4 in a polyethylene bag and leaving them at 20 ° C. for 1 day, the condition of the cavity between the filling material and the bread dough by 8 panelists Was visually evaluated. The evaluation criteria at that time are as follows. ◎: The fabric and the filling material are closely attached, and no voids are observed, ○: There are almost no voids, Δ: There are voids, but they do not feel that they are so large, ×: Very large voids Recognized and not very productive.

(Production Example 1) Preparation of an emulsifier at least partially in a liquid crystal state According to the formulation shown in Table 1, a predetermined amount of waterpox (trade name: “MS500”, Showa Sangyo Co., Ltd.) and water are mixed at 40 ° C. or lower. Then, a predetermined amount of sucrose fatty acid ester (trade name: “Ryoto Sugar Ester S-1170”, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was gradually added and dispersed while stirring. After heating to 60 ° C. with stirring, a predetermined amount of glycerin fatty acid ester (trade name: “Emulgie MS”, manufactured by Riken Vitamin Co., Ltd.) is added, and the temperature is further raised to 70 ° C. with stirring. Stirring was terminated, and then the mixture was refrigerated at 10 ° C. for 30 minutes to obtain an emulsifier in which at least part of the present invention was in a liquid crystal state.

(Production Example 2) Production of an emulsifier in at least part of a liquid crystal state According to the formulation shown in Table 1, an emulsifier in at least part of a liquid crystal state was produced in the same manner as in Production Example 1, except that only the amount of raw materials was changed. .

(Example 1) Gratin filling material for baking bread According to the formulation shown in Table 2, the raw materials containing the emulsifier obtained in Production Example 1 were mixed in order and filled in a heat-resistant 1 kg bag, followed by boil heat sterilization (85 ° C, 60 minutes) to obtain a gratin filling material.

(Example 2) Gratin filling material for baking bread A gratin filling material was obtained in the same manner as in Example 1 except that the emulsifier obtained in Production Example 2 was used.

(Comparative example 1) Gratin filling material for baked bread Glycerin fatty acid monoester (trade name: “Emulgy MS” manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (trade name: “Ryoto Sugar Ester S-1170” A gratin filling material was obtained in the same manner as in Example 1 except that Mitsubishi Chemical Foods Co., Ltd. was used, and waterpox and water were further added.

(Example 3) Curry Piroshki style filling material for baked bread According to the formulation shown in Table 3, the raw materials containing the emulsifier obtained in Production Example 1 were mixed in order, filled into a heat-resistant 1 kg bag, and then boil heat sterilized ( 85 ° C., 60 minutes) to obtain a curry and pillow-like filling material.

(Example 4) Curry-pyriki-style filling material for baked bread A curry-pyriki-style filling material was obtained in the same manner as in Example 3 except that the emulsifier obtained in Production Example 2 was used.

(Comparative Example 2) Curry Piroshiki Filling Material for Baked Bread Glycerol fatty acid monoester (trade name: “Emulgie MS” manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (trade name: “Ryoto Sugar Ester S” -1170 "manufactured by Mitsubishi Chemical Foods Co., Ltd. was used, and a curry-pyriki-style filling material was obtained in the same manner as in Example 3 except that water tank and water were further added.

(Examples 5-6, Comparative Example 3) Baked cooking bread (gratin filling material topping)
In accordance with the dough composition shown in Table 4, bread dough was prepared by a 70% medium seed method according to a conventional method, and the baking filling material obtained in Examples 1-2 and Comparative Example 1 was obtained per 50 g of the obtained dough. After topping at a rate of 30 g, it was placed in a proofer and fermented at 40 ° C. for 50 minutes, and then baked in an oven at 220 ° C. for 12 minutes to obtain a cooking pan topped with a gratin filling material. The evaluation results of the obtained cooking pan are shown in Table 5.

(Examples 7-8, Comparative Example 4) Baked cooking bread (curry piroshki-style filling material packaging)
In a ratio of 30 g of baking filling obtained in Examples 3 to 4 and Comparative Example 2 per 50 g of bread dough used in Examples 5 to 6 and Comparative Example 3, a packaging machine (trade name: CN-200 Mold, manufactured by Leon Automatic Co., Ltd.), put into a proofer and fermented at 40 ° C for 50 minutes, then baked in an oven at 220 ° C for 12 minutes to obtain a cooking pan . The cooking pan obtained was sealed in a polyethylene bag, left at 20 ° C. for 1 day, and then cut in half with a knife to evaluate the size and appearance of the gap between the dough and the filling material, and the texture of the filling material. did. The evaluation results are shown in Table 6.

  As is apparent from the results in Table 5, the filling for baking cooked bread of Examples 5 and 6 using a filling to which an emulsifier (Examples 1 and 2) at least partially in a liquid crystal state was added, and at least a part of When comparing filling materials for baking cooked bread using a filling without adding an emulsifier in the liquid crystal state (Comparative Example 3), Examples 5 and 6 are clearly superior in texture and the degree of spilling of the resulting bread There are few. On the other hand, the baking cooked bread filling of Comparative Example 3 to which an emulsifier that is not in a liquid crystal state was added was clearly inferior in texture, and the baking cooked fillings of Examples 5 and 6 having the largest amount of emulsifier in the liquid crystal state. However, the texture was clearly excellent.

  As is clear from the results in Table 6, the filling for baking pans of Examples 7 to 8 using a filling to which an emulsifier (Examples 1 and 2) at least partially in a liquid crystal state was added, and at least a part of When comparing filling materials for baking cooked bread using a filling without adding an emulsifier in a liquid crystal state (Comparative Example 4), Examples 7 to 8 are clearly superior in texture, and the degree of cavity of the obtained bread is also high. Few. On the other hand, the baking cooked bread filling of Comparative Example 4 to which an emulsifier that is not in a liquid crystal state was added was clearly inferior in texture, and the baking cooked fillings of Examples 7 and 8 having the largest amount of emulsifier in the liquid crystal state. But obviously the texture was excellent

Claims (4)

  A filling material, wherein an emulsifier in a liquid crystal state is added at least partially.   The filling material according to claim 1, wherein the addition amount of the emulsifier is 0.001 wt% to 0.5 wt% in the entire filling material.   The filling material according to claim 1, comprising a roux.   4. The filling material according to claim 3, wherein the amount of roux is 2.0 wt% to 15.0 wt% in the entire filling material.