JP2007117021A - Method for producing filling/topping material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a filling/topping material having thick and fresh taste and smooth texture, meltable in the palate, giving body feeling and having hygienic safety; and to provide a method for producing the filling/topping material. <P>SOLUTION: The filling/topping material contains a filling base, an O/W-type emulsified oil-and-fat composition and an ingredient. The content of the oil-and-fat in the O/W-type emulsified oil-and-fat composition is 40-80 wt.% based on the total O/W-type emulsified oil-and-fat composition. The filling/topping material is usable for the preparation of doughnut and prepared food bun in addition to curry bun and a cooked bun having beef stew taste. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a filling topping material. It is used as a filling and topping material suitable for donuts and side dishes produced mainly by frying and baking. More specifically, by adding an emulsified oil and fat composition and ingredients to a retorted filling base, it has a rich and fresh flavor, is smooth and melts well, and has excellent body and hygiene. The present invention relates to a filling topping material and a manufacturing method thereof.

  Conventional filling and topping materials are mainly used for fried or baked donuts and prepared breads that are placed on the dough and sandwiched between the dough.・ Filling and topping materials for so-called post-filling, characterized by filling the topping material and dough after fried or baked, but all of them are mixed and boiled at once. Insufficient smoothness due to insufficient body and freshness due to heat treatment such as sterilization and retort treatment, or mainly using starches such as roux and flour. It is. In addition, the filling and topping material for post-filling, in particular, is easier to inject into the dough due to the use of a base or the like than the filling and topping material for packing. In order to improve the smooth texture and melting in the mouth, it is generally characterized by soft and low viscosity physical properties. Conventionally, in order to reduce the viscosity, filling such as starch, fat and liquid sugar・ Manufactured by devising the types and blending ratios of raw materials that make up the topping material, and adjusting the moisture content. However, the softness of the physical properties gives it a thick texture, but there is no body feeling, and it makes donuts and sugar beet bread that do not have a sense of unity, such as eating dough and filling materials separately. There was a problem. After filling in the dough, the filling and topping material has a lot of moisture, so water separation tends to occur with time after filling, and the interface between the bread and filling becomes sticky with moisture, resulting in an increase in the number of bacteria. It was a serious problem in terms of hygiene.

Many reports have been made so far to solve these problems. For example, bread-baked filling cream (Patent Document 1) containing an oil-in-water emulsified oil / fat composition gelled by starch and a thermoreversible gel, a roll-in filling having mechanical resistance (Patent Document 2), etc. It has been reported. However, in these methods, there is still room for improvement because the sense of unity between the fabric and the filling material and the problem of water separation from the fabric remain.
Japanese Patent Laid-Open No. 2004-73120 Japanese Patent Application Laid-Open No. 07-184528

  An object of the present invention is to provide a filling topping material that has a rich and fresh flavor, is smooth and melts well in the mouth, and has a bodily feel and is excellent in hygiene, and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventor has added and mixed a filling base that has been heat-treated with retort, an emulsified oil / fat composition, ingredients that have been heat-treated once, and further boil-heat sterilized. As a result, it was found that a filling topping material having a creamy and body feeling was obtained, and the present invention was completed.

  That is, the first of the present invention is a filling base, an oil-in-water emulsified oil composition, and a filling topping material containing ingredients, wherein the oil content in the oil-in-water emulsified oil composition is oil-in-water. It is related with the filling topping material characterized by being 40-80 weight% in the whole type | mold emulsified oil-fat composition. A preferred embodiment relates to the above filling topping material, wherein the oil-in-water type emulsified oil / fat composition has an oil droplet diameter of 0.5 to 3.0 μm. More preferably, the oil-in-water emulsified oil / fat composition is an acidic oil-in-water emulsified oil / fat composition. The second of the present invention relates to a method for producing the above filling and topping material.

  The filling topping produced in the present invention has a rich and fresh flavor, has a body feeling but is smooth and melts well, has a sense of unity with the fabric, and is excellent in hygiene. Is obtained.

  Hereinafter, the present invention will be described in more detail. In the present invention, it is used by placing or sandwiching the dough in donuts or side dish bread produced mainly by frying or baking, and for filing and baking that is first wrapped in the dough Filling and topping materials, and filling and topping materials for so-called post-filling applications, characterized in that the dough is fried or baked and then filled into the interior. The filling and topping material mainly contains a filling base, an oil-in-water emulsified oil and fat composition, ingredients, and, if necessary, grain powders such as wheat flour, wheat starch, corn starch, black pepper, garlic, Spices such as chili, cumin, curry powder, powder seasonings such as bouillon, salt, seasoning, liquid seasonings such as Worcester sauce, soy sauce, tomato ketchup, fats and oils such as beef fat, lard, salad oil, mayonnaise, burdock, carrot , Vegetables such as potato, onion, corn, syrup, oligosaccharides, sugars of reduced starch sugar compounds, salts such as sodium acetate, sodium citrate, calcium lactate, organic acids such as acetic acid, citric acid, lactic acid, malic acid, Egg products such as whole egg liquid and egg yolk powder, water, preservatives, coloring agents, flavors and the like are added as needed.

  The filling base referred to in the present invention is a base for producing a filling topping material, roux composed of wheat flour and fats and fats, if necessary, starches such as flour, corn starch, horse starch, spices, It is obtained by mixing with seasonings and water and cooking. The filling base can be made, for example, by the following manufacturing method. That is, white roux composed of wheat flour and fat is heated at 40-80 ° C. to soften it, and then spices such as curry powder, powder seasonings such as bouillon, liquid seasonings such as wooster sauce, and water are added and spread sufficiently. After mixing, the retort pouch bag is filled with an appropriate amount, subjected to retort heat treatment at 100 to 130 ° C. for 20 to 30 minutes, and then cooled to obtain.

  The oil-in-water emulsified oil / fat composition used in the present invention comprises an oil phase part mainly containing fats and oils and an aqueous phase part mainly containing water, which may be either acidic or neutral, By making the oil-type emulsified oil and fat composition acidic, not only the pH is lowered and the shelf life stability is improved, but also a sour taste is obtained by adding sourness to the filling topping material. The oil / fat content in the oil-in-water emulsified oil / fat composition is preferably 40 to 80% by weight in the entire oil-in-water emulsified oil / fat composition. More preferably, it is 50 to 75 weight%, More preferably, it is 60 to 75 weight%. The amount of the oil-in-water emulsified oil / fat composition added to the filling / topping material is preferably 1 to 15% by weight, more preferably 2.0 to 7.5% by weight based on the whole filling / topping material.

  The oil droplet diameter of the oil-in-water emulsified oil / fat composition of the present invention is preferably 0.5 to 3.0 μm, more preferably 0.5 to 1.0 μm. If it is larger than 3.0 μm, the body feeling may be lowered, or a thick and smooth texture may not be obtained. If it is smaller than 0.5 μm, it may be impossible to manufacture. The oil droplet diameter of the oil-in-water emulsified oil / fat composition of the present invention is a volume-based average particle diameter, and is optically measured using a particle size distribution meter, for example, Microtrac FRA (manufactured by Nikkiso Co., Ltd.). It means the median diameter of the volume particle size as measured by a particle size distribution meter.

  The oil and fat contained in the oil phase part of the oil-in-water emulsified oil and fat composition of the present invention is not particularly limited as long as it is an edible oil and fat, and it is a common oil, paulownia oil, safflower oil, kaya oil, walnut oil. , Coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, Vegetable oils such as cocoa butter, shea fat, borneo fat, animal oils such as fish oil, whale oil, beef tallow, pork fat, milk fat, sheep fat, etc., those obtained by transesterification from these fats, hardened oil, fractionated oil And mixed oils, and at least one selected from the group of these fats and oils can be used.

  On the other hand, the water phase part of the oil-in-water emulsified oil / fat composition mainly contains water, and is composed of vinegar, thickener, salt, saccharide, egg liquid, emulsifier, and other flavoring agents as necessary. The water content is preferably 20 to 60% by weight in the whole oil-in-water emulsified oil / fat composition. There are no particular limitations on the vinegar, including raw materials, and examples thereof include grain vinegar made from rice and wheat, and fruit vinegar made from apples and grapes. The type of thickener is not particularly limited, but wheat, rice, sticky rice, corn, sticky corn, barley, taro, mung bean, potato, lily, bonito, tulip, canna, amylo corn, wrinkled pea, chestnut, kudzu, yam, Starch derived from sweet potato, broad bean, kidney bean, tapioca and the like can be used. You can also add a flavoring material, and there are no particular restrictions on the type, for example, sugar, starch syrup, glucose fructose liquid sugar, saccharides such as sorbitol, trehalose, salt, soy sauce, Worcester sauce, tonkatsu sauce, ketchup, lemon , Fruit juices such as pumpkins, citrons, apples and oranges, and solid foods such as pickles, corn and onions. The emulsifier that can be used in the present invention is not particularly limited as long as it is edible, and may be any emulsifier that is usually used in an oil-in-water emulsified oil and fat composition. Lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid At least one ester, sucrose fatty acid ester, propylene glycol fatty acid ester or the like is used.

  The method for producing the oil-in-water emulsified oil / fat composition used in the present invention is, for example, adding vinegar, thickener, salt, saccharide, vinegar, flavoring agent other than salt or saccharide to water, and stirring the egg liquid. Add and stir, and after preliminarily emulsifying with a homomixer or the like while adding oil and fat, finish emulsification with a colloid mill.

  Ingredients used in the filling and topping material of the present invention include meats, onions, carrots, potatoes, vegetables such as tomatoes, cheese products, vegetable proteins, seeds such as almonds and peanuts, etc. As long as it is not particularly limited, it can be used. However, in order to give a feeling of cooking, it is preferable to pre-treat before mixing with a filling base or an oil-in-water emulsified oil / fat composition and sterilizing by heating. For the pretreatment of ingredients, for example, meat is packed in a heat-resistant polyethylene laminate bag and subjected to heat treatment at 70 to 95 ° C. for 50 to 80 minutes. For vegetables, after being cut, for example, in a state of being soaked in 1% saline heated to 60 to 100 ° C., it is allowed to stand for 2 to 60 minutes, followed by cooling with a vacuum cooler.

  Although there is no limitation in particular as a manufacturing method of the filling topping material concerning this invention, For example, the following manufacturing methods are mentioned. As for the ingredients, the meat is packed in a heat-resistant polyethylene laminate bag and processed at 70 to 95 ° C. for 50 to 80 minutes. Vegetables such as onions and carrots are cut and heated to 60-100 ° C. with 1% saline and cooled with a vacuum cooler. Next, the pre-treated meat and vegetables are put into a kettle, and the oil-in-water emulsified fat composition of the present invention, spices such as curry powder and powder seasonings such as salt are added and mixed well. Add the filling base, water and starch material and mix. This is filled into a heat-resistant polyethylene laminate, sterilized by boiling at 70 to 95 ° C. for 50 to 80 minutes, and then cooled to obtain the filling topping material of the present invention.

  The filling / topping material thus obtained was measured after a B-type viscometer type BH (manufactured by Toki Sangyo Co., Ltd., No. 7 rotor, 20 rpm, after 2 revolutions. If the viscosity is 2 to 50 Pa · s and the packaging application is 30 to 150 Pa · s, a great effect can be obtained.It can be used for both packaging and post-filling applications, but the effect of the present invention is the filling topping. The lower the viscosity of the material, the greater the effect, and therefore the post-filling application is more suitable than for packaging.When the filling and topping material is used for packaging, a starch material or the like may be added. The filling topping material of the present invention is particularly suitable for pastry curry used for curry bread and beef stew-flavored cooking bread.

  In the filling and topping material of the present invention, the filling base is preheated before being mixed with other materials, so that the cooking feeling is obtained because it is sufficiently heated. On the other hand, ingredients that have been heat-treated once are mixed with a filling base or oil-in-water emulsified oil composition and then boil sterilized and not retort treated. A feeling and fragrance are kept fresh. Furthermore, by adding an oil-in-water emulsified oil / fat composition, water stabilized by emulsification is added to the composition, so the apparent viscosity is low but there is a body feeling, and it is smooth and well-dissolved. A filling topping material is obtained. In addition, there is little moisture transfer from the filling to the dough, and the filling and topping material has a sense of unity between the dough and the filling.

  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.

<Visual evaluation of filling and topping material stickiness>
After 15 parts by weight of the filling and topping materials obtained in Examples 1 to 6 and Comparative Examples 1 and 2 were squeezed into a bread dough prepared by a conventional method and stored at 20 ° C. for 48 hours, the dough side was visually evaluated in terms of stickiness. Was performed by 10 skilled panelists on a 5-point scale, and the average value was taken. Sensory evaluation criteria are 5 points: the dough is not sticky. 4 points: Moisture transfer is observed in the dough, but the dough is not sticky. 3 points: Moisture transfer was observed in the dough, and the dough was slightly sticky. 2 points: Moisture transfer is observed in the dough, and the dough has stickiness. 1 point: There is considerable moisture transfer to the dough, and the dough is sticky.

<Measurement of stickiness in filling and topping materials>
The filling and topping materials obtained in Examples 1 to 3 and Comparative Example 1 were measured for stickiness using a digital force gauge (manufactured by Sympo Industry Co., Ltd.). The measurement was repeated 40 times, and the average value was calculated.

<Measurement of hardness of filling and topping material>
Filling and topping materials Measured with a Leoner of the filling and topping materials obtained in Examples 8 to 14 and Comparative Example 3. The measurement conditions were a measurement container height of 20 mm, a compression distance of 6 mm, and a plunger diameter of 16 mm, and each level was measured four times, and the average value was taken.

<Sensory evaluation of filling and topping materials>
About the filling toppings obtained in Examples 1 to 14 and Comparative Examples 1 to 3, sensory evaluation was carried out by refrigerated storage 24 hours after filling creation by 10 panelists skilled in terms of texture. Evaluation was made with a maximum of 10 points, and the average value of 10 people was calculated. The evaluation criteria for the texture are as follows. 10 points: A texture that is thick but has a strong body feeling, 7 points: A texture that is soft and has a body feeling, 5 points: A soft but not so much body feeling, 3 points: A soft and textured texture Fluffy (paste-like texture), 0 points: Glue-like texture.
<Measurement method of oil droplet diameter of oil-in-water emulsified oil / fat composition>
Using Microtrac FRA (manufactured by Nikkiso Co., Ltd.), about 1 g was sampled in a 100 ml beaker, 80 g of water was added, and the mixture was stirred with a magnetic stirrer at 1000 rpm for 10 minutes. And measured.
(Production Example 1) Preparation of oil-in-water emulsified oil / fat composition 1 According to the formulation shown in Table 1, after preparing an aqueous phase with vinegar, thickener, salt and saccharide, egg liquid is added, and oil and fat are added. While carrying out preliminary emulsification with a homomixer or the like, with a clear mix CLM1.5S (M Technique Co., Ltd.), rotor: R2, screen: S1.5-24, flow rate: 500 g / min, pressure: 0.35 MPa The final emulsification was carried out under the condition of the number of revolutions: 21000 rpm, and an acidic oil-in-water emulsified oil / fat composition 1 was obtained. As a result of measuring the oil droplet diameter, it was 0.5 μm.

(Production Example 2) Production of oil-in-water emulsified oil / fat composition 2 An acidic oil-in-water emulsified oil / fat composition 2 was obtained in the same manner as in Production Example 1 except that the rotation speed of the clear mix was changed to 14000 rpm. As a result of measuring the oil droplet diameter, it was 1.5 μm.

(Production Example 3) Production of oil-in-water emulsified oil / fat composition 3 An acidic oil-in-water emulsified oil / fat composition 3 was obtained in the same manner as in Production Example 1 except that the rotation speed of the clear mix was set to 7000 rpm. As a result of measuring the oil droplet diameter, it was 3.0 μm.

(Production Example 4) Production of oil-in-water emulsified oil / fat composition 4 An acidic oil-in-water emulsified oil / fat composition 4 was prepared in the same manner as in Production Example 1 except that the amount of oil and fat and the rotation speed of the clear mix were changed to 14,000 rpm. Obtained. As a result of measuring the oil droplet diameter, it was 1.5 μm.

(Production Example 5) Production of oil-in-water emulsified oil / fat composition 5 An acidic oil-in-water emulsified oil / fat composition 5 was prepared in the same manner as in Production Example 1 except that the amount of oil and fat and the rotation speed of the clear mix were changed to 14,000 rpm. Obtained. As a result of measuring the oil droplet diameter, it was 1.5 μm.

(Production Example 6) Preparation of oil-in-water emulsified oil / fat composition 6 After preparing an aqueous phase with a thickener and salt, add whey protein, and after preliminarily emulsifying with a homomixer or the like while adding oil / fat , Clear Mix CLM1.5S (M Technique Co., Ltd.), rotor: R2, screen: S1.5-24, flow rate: 500g / min, pressure: 0.35MPa, rotation speed: 14000rpm, finish emulsification As a result of carrying out and measuring the oil droplet diameter which obtained the neutral oil-in-water type emulsified oil-fat composition 6, it was 1.5 micrometers.

(Production Example 7) Preparation of Filling Base 1 With the formulation shown in Table 2, the filling base is softened by heating white roux at 60 ° C, and curry powder, spices, bouillon, Worcester sauce, processed apple products, ketchup, and water are added. The mixture was sufficiently mixed, filled in a retort pouch, subjected to a retort heat treatment at 121 ° C. for 30 minutes, and then cooled to obtain a filling base 1.

(Manufacture example 8) Preparation of filling base 2 According to the formulation shown in Table 2, white roux is heated at 60 ° C to soften it, and curry powder, spices, bouillon, red wine, Worcester sauce, processed tomato products, and water are mixed well. This was filled in a retort pouch, cooled after retort heat treatment at 121 ° C. for 20 minutes, and a filling base 2 was obtained.

(Example 1) Production of Filling / Topping Material 1 According to the formulation shown in Table 3, meat was packed in a heat-resistant polyethylene laminate bag and subjected to boil heat sterilization at 80 ° C. for 60 minutes. Vegetables such as onions and carrots were immersed in 1% saline heated to 80 ° C. for 5 minutes and cooled with a vacuum cooler. Oil-in-water emulsified oil 1 and filling base 1, meat, carrot and onion were put in a kettle, and powders such as salt were added and mixed well. Water and starch material were further added and mixed there. This was filled into a heat-resistant polyethylene laminate, sterilized by boiling at 85 ° C. for 60 minutes, and then cooled to obtain a filling / topping material 1.

(Example 2) Preparation of filling / topping material 2 Filling / topping material 2 in the same manner as in Example 1 except that the oil-in-water emulsified oil / fat composition 1 of Example 1 was changed to the oil-in-water emulsified composition 2. Got.

(Example 3) Production of filling / topping material 3 Filling / topping material 3 in the same manner as in Example 1 except that the oil-in-water emulsified oil / fat composition 1 of Example 1 was changed to the oil-in-water emulsified composition 3. Got.

(Example 4) Production of Filling / Topping Material 4 Filling / Topping Material 4 in the same manner as in Example 1 except that the oil-in-water emulsified oil / fat composition 1 of Example 1 was changed to the oil-in-water emulsified composition 6. Got.

(Comparative Example 1) Preparation of Filling / Topping Material 5 A filling / topping material 5 was obtained in the same manner as in Example 1 except that the oil-in-water emulsified oil / fat composition 1 was not used.

(Example 5) Production of Filling / Topping Material 6 According to the formulation shown in Table 4, meat was packed in a heat-resistant polyethylene laminate bag and subjected to boil heat sterilization at 80 ° C. for 60 minutes. Vegetables such as onions and carrots were immersed in 1% saline heated to 80 ° C. for 5 minutes and cooled with a vacuum cooler. Oil-in-water emulsified oil 2 and filling base 2, meat, carrot, onion were put into a kettle, and powders such as salt were added and mixed well. Water and starch material were added and mixed. This was filled in a heat resistant polyethylene laminate, sterilized by boiling at 85 ° C. for 60 minutes, and then cooled to obtain a filling / topping material 6.

(Example 6) Preparation of filling / topping material 7 A filling / topping material 7 was prepared in the same manner as in Example 5 except that the oil-in-water emulsified oil / fat composition 2 of Example 5 was changed to an underwater emulsified composition 4. Obtained.

Example 7 Production of Filling / Topping Material 8 A filling / topping material 8 was prepared in the same manner as in Example 5 except that the oil-in-water emulsified oil / fat composition 2 of Example 5 was changed to the water-in-water emulsified composition 5. Obtained.

Comparative Example 2 Production of Filling / Topping Material 9 A filling / topping material 9 was obtained in the same manner as in Example 5 except that the oil-in-water emulsified oil / fat composition 2 was not added.

(Example 8) Production of Filling / Topping Material 10 According to the formulation shown in Table 5, meat was packed in a heat-resistant polyethylene laminate bag and subjected to boil heat sterilization at 80 ° C. for 60 minutes. Vegetables such as onions and carrots were immersed in 1% saline heated to 80 ° C. for 5 minutes and cooled with a vacuum cooler. Oil-in-water emulsified oil / fat composition 2, filling base 1, meat, carrot and onion were put into a kettle, and powders such as salt were added and mixed well. Water and starch material were added and mixed. This was filled in a heat-resistant polyethylene laminate, sterilized by boiling at 85 ° C. for 60 minutes, and then cooled to obtain a filling topping material 10.

(Example 9) Production of filling / topping material 11 Filling / topping material 11 was prepared in the same manner as in Example 8, except that the amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 2.5%. Got.

(Example 10) Preparation of filling / topping material 12 Filling / topping material 12 was prepared in the same manner as in Example 8 except that the amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 5.0%. Got.

(Example 11) Production of filling / topping material 13 Filling / topping material 13 was performed in the same manner as in Example 8 except that the amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 7.5%. Got.

(Example 12) Production of filling / topping material 14 Filling / topping material 14 was prepared in the same manner as in Example 8 except that the addition amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 10.0%. Got.

(Example 13) Production of filling and topping material 15 15 filling and topping material in the same manner as in Example 8, except that the amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 12.5%. Got.

(Example 14) Production of filling / topping material 16 Filling / topping material 16 was performed in the same manner as in Example 8, except that the amount of the oil-in-water emulsified oil / fat composition 2 of Example 8 was changed to 15.0%. Got.

(Comparative Example 3) Production of Filling / Topping Material 17 A filling / topping material 17 was obtained in the same manner as in Example 8, except that the oil-in-water emulsified oil / fat composition 2 was not added.

Claims (4)

  Filling base, oil-in-water emulsified oil / fat composition, filling / topping material containing ingredients, wherein the content of oil / fat in the oil-in-water emulsified oil / fat composition is 40- Filling topping material characterized by being 80% by weight.   The filling and topping material according to claim 1, wherein the oil-in-water emulsified oil / fat composition has an oil droplet diameter of 0.5 to 3.0 µm.   The filling / topping material according to claim 1 or 2, wherein the oil-in-water emulsified oil / fat composition is an acidic oil-in-water emulsified oil / fat composition.   The manufacturing method of the filling topping material in any one of Claims 1-3.