JP2008005745A - Impregnation food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide impregnation food produced by impregnation under reduced pressure, not having too strong flavor of liquid raw material while the liquid raw material sufficiently permeates deeply into the inner part of the food, and having favorable palatability: and to provide a method for producing the impregnation food. <P>SOLUTION: The method for producing impregnation food comprises the following process: keeping the inside of a hermetically sealed system have reduced pressure in such a condition as to immerse solid raw material into the liquid raw material in the system; turning the reduced pressure to normal one; taking out the solid raw material from the liquid raw material; then keeping the inside of the hermetically sealed system have reduced pressure again in such a condition as not to immerse the solid raw material into the liquid raw material; and turning the pressure to normal one so as to make the liquid raw material impregnated into the solid raw material permeate into the inner part thereof to be homogeneously impregnated and make it possible to control the amount of impregnated liquid raw material by getting part of the liquid raw material pushed out. The impregnated food does not have too strong flavor of the liquid raw material and is excellent in flavor/palate feeling while the liquid raw material sufficiently permeates deeply into the inner part of the impregnation food. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a food in which a porous solid raw material is impregnated with a liquid raw material under reduced pressure, and a method for producing the same.

By impregnating the liquid raw material in the food by bringing it into contact with the liquid raw material before or after the reduced pressure treatment of the porous solid raw material, for example, freeze-dried food such as baked confectionery, dried food, meat, vegetables, fruits, etc. An impregnated food obtained and a method for producing the same have been proposed (Patent Documents 1 to 3). There is no report on the impregnated food that has been subjected to decompression treatment once again for decompression treatment and decompression release treatment only once. In this way, a series of primary pressure reduction treatments that are performed once under pressure and returned to normal pressure, the liquid raw material can be impregnated into the food, and the composite excellent in the sense of unity between the liquid raw material and the impregnated food Although food can be obtained, there are the following disadvantages. For example, in chocolate impregnated baked confectionery, a lot of chocolate remains in the vicinity of the surface layer of the baked confectionery only by the primary decompression treatment, the chocolate taste and its texture become stronger, and the taste and texture of the baked confectionery that is a solid material I tend to lose. In order to avoid this, if the degree of vacuum is lowered, even if a predetermined amount can be impregnated, the chocolate may not be impregnated further to a shallow portion near the surface and may not be uniformly impregnated to the deep part.
Japanese Patent No. 3343127 Japanese Patent Laid-Open No. 10-150917 JP 2001-238612 A

The present invention has been made in view of the above-described situation, and in a food impregnated under reduced pressure, the flavor of the liquid raw material is not too strong even though the liquid raw material has sufficiently penetrated deep inside the food, and has good palatability. It was made into the subject to provide the impregnated food which has, and the method which can manufacture this impregnated food.

The present inventors have intensively studied to solve the above problems, embed the solid raw material in a liquid raw material under reduced pressure in a closed system, return to normal pressure, take out the solid raw material from the liquid raw material, If the pressure in the closed system is reduced again and the pressure is returned to normal pressure without being buried in the liquid raw material, the liquid raw material impregnated in the solid raw material penetrates into the interior and is uniformly impregnated. It becomes possible to control the amount of impregnation of the liquid raw material by extruding a part of the raw material, and even though the liquid raw material is sufficiently impregnated deep inside the solid raw material, the flavor of the liquid raw material is not too strong, The present inventors have found that an impregnated food excellent in flavor and texture can be obtained and completed the present invention.

The present invention has the following configuration.
(1) Impregnation in which the ratio of the area of the portion of the impregnated food impregnated food impregnated with the liquid raw material impregnated with the liquid raw material to the entire cut surface is 0 to 8%. Food.
(2) The impregnated food according to (1), wherein the ratio of the weight of the impregnated liquid raw material to the total weight of the impregnated food is 40 to 75%.
(3) The impregnated food according to (1) or (2), wherein the solid material is a baked confectionery or an expanded confectionery.
(4) The impregnated food according to any one of (1) to (3), wherein the liquid raw material is an oil or fat food.
(5) The inside of the system is kept at a reduced pressure in a state where the solid material is buried in the closed system, and then the pressure is returned to normal pressure to take out the solid material from the liquid material. A method for producing an impregnated food, characterized in that the sealed system is again kept under reduced pressure and then returned to normal pressure without being buried.
(6) The method for producing an impregnated food according to (5), wherein the lowest atmospheric pressure in the closed system during the primary decompression treatment is 5 to 70 kPa.
(7) The method for producing an impregnated food according to (5) or (6), wherein the minimum atmospheric pressure in the closed system at the time of the secondary decompression treatment is 1 to 50 kPa.

According to the present invention, it is possible to obtain an impregnated food that is sufficiently impregnated with the liquid raw material up to the inside of the food and has an excellent flavor and texture without the flavor of the liquid raw material being too strong. That is, for example, chocolate soaks into the deep part, and there is a sense of unity between chocolate and baked confectionery. The present invention can be suitably used particularly for chocolate snacks, puffed confectionery and the like.

In the impregnated food of the present invention, in the cut surface obtained by cutting the center part of the impregnated food impregnated with the liquid raw material in the solid raw material, the ratio of the area of the portion where the liquid raw material does not penetrate to the area of the entire cut surface is 0-8. %. Here, the area ratio of the cut surface is, for example, image data obtained by a digital camera or the like, using image processing software, the color part of the solid raw material itself, the part of the liquid raw material soaked in the color, Obtained by measuring the area. Cutting the central part means cutting so that the two cut parts have substantially the same weight, and the cut surface needs to be flat. Generally, the area of the portion where the liquid raw material does not penetrate is only 10 to 30% by only the first decompression treatment.
Further, in the present invention, the proportion of the weight of the liquid raw material impregnated in the total weight of the impregnated food varies appropriately depending on the specific gravity of the solid raw material to be impregnated, but in the case of a composite confectionery impregnated with chocolate dough or cheese seasoning liquid Is 40 to 75%, more preferably 45 to 70%, the balance between the solid raw material and the liquid raw material is good, and the flavor and texture are good.

In the present invention, a series of operations for reducing the pressure in the system with the solid material buried in the liquid material in the closed system and then returning to the normal pressure is called primary pressure reduction treatment. A series of operations in which the pressure in the system is reduced again in the closed system and then returned to normal pressure is called secondary pressure reduction treatment.

The solid raw material of the present invention has a porous void at least partially. For example, ingredients such as pie, waffle, bread, coppe bread, French bread, etc. with a moisture content of about 30-40% by weight; ingredients with a moisture content of about 20-30% by weight, such as donuts; frozen tofu, fu, dried yuba, harusame, azuki, Ingredients with a moisture content of about 10 to 20% by weight such as kidney beans, peas, bean, soybeans, dried noodles, somen noodles, cold wheat, macaroni, spaghetti, pasta, corn, etc .;

Ingredients having a water content of 10% by weight or less, such as those listed below. Freeze-dried foods; for example, fruits (strawberry, grape, blackcurrant (cassis), blueberry, lemon, mango, raspberry, banana, apple, cranberry, orange, cherry, peach, etc.), vegetables in general, seafood, livestock, eggs Potatoes, potatoes, molded foods, health food groups (Agaricus, Propolis, Royal Jelly, etc.), Anniversary Foods (New Year dishes, Herbs, etc.); Examples include baked confectionery such as okoshi, karinto, wafers, biscuits, croutons, cookies, and sponge cakes.

In the present invention, such a solid material is impregnated with a liquid material. The liquid raw material to be impregnated is not limited to liquids, solutions, slurry liquids, dispersion liquids and the like, and edible components that can be handled in a liquid state at the time of impregnation can be used. In addition, raw materials that can be handled as a liquid by adjusting the impregnation conditions such as the temperature, such as margarine, butter, and chocolate, even if they are solid at room temperature, can also be suitably used. In the present invention, by selecting an impregnation condition such as pressure or temperature, a liquid material having a relatively high viscosity can be used for impregnation. For example, it has a fluidity capable of impregnating creamy or jammed ingredients. If so, it can be used as a liquid raw material. In addition, edible oils or fats such as olive oil, salad oil, margarine, butter; fermented seasonings such as soy sauce and miso; food extract ingredients such as coffee and tea extracts; alcoholic beverages such as brandy, rum, cognac, curacao, fruit juice Drinks such as juice, soup, chickenpox, milk, cocoa, etc .; condensed milk, yogurt, fresh cream, etc. are listed as liquid ingredients.

In the present invention, it is important for the primary decompression treatment to be held under reduced pressure in a state where the solid raw material is buried in the liquid raw material. Alternatively, the solid raw material may be buried. After the primary pressure reduction treatment, it is necessary that the liquid raw material does not penetrate into the solid raw material and there is a portion where air remains. A schematic diagram of the inside of the solid raw material after the primary pressure reduction treatment is shown in FIG. The secondary decompression process may be performed in the same sealed container as the primary decompression process, or may be performed in a different sealed container. In addition, with the liquid raw material attached to the surface of the material subjected to the primary pressure reduction treatment, the secondary pressure reduction may be performed as it is, and if necessary, excess liquid raw material attached to the surface is removed by a known method such as vibration or air blow. After that, it may be subjected to reduced pressure again.

The liquid raw material is impregnated into the solid raw material by the primary pressure reduction treatment. During the secondary decompression process, the air remaining inside the solid raw material is expanded by the decompression. Thereby, a part of liquid raw material is extruded from the solid raw material inside with residual air. Thereafter, when the pressure is returned to normal pressure, the liquid raw material remaining inside the solid raw material penetrates into the portion where air remains during the primary pressure reduction treatment. FIG. 2 shows a schematic diagram of the inside of the solid raw material after the secondary decompression treatment. It is preferable that the lowest atmospheric pressure reached in a state where the solid raw material is buried in the liquid raw material in the closed system at the time of the primary pressure reduction treatment is 5 to 70 kPa. If it is less than 5 kPa, the remaining amount of air present in the solid raw material at the end of the primary pressure reduction treatment is not sufficient, and the liquid raw material inside the solid raw material is not sufficiently discharged during the secondary pressure reduction treatment. On the other hand, if it exceeds 70 kPa, the liquid raw material hardly penetrates deep into the solid raw material even after the secondary decompression treatment. The minimum atmospheric pressure in the closed system during the secondary decompression treatment is preferably 1 to 50 kPa, and more preferably 5 to 30 kPa. If it is less than 1 kPa, the liquid material is excessively discharged from the solid material, and if it exceeds 50 kPa, penetration and discharge of the liquid material into the solid material become insufficient. Further, when the lowest atmospheric pressure in the closed system during the secondary decompression process is equal to or lower than the lowest atmospheric pressure in the closed system during the primary reduced pressure process, more liquid raw material is discharged. The obtained composite food can be further processed by a known method such as coating or topping. Further, the liquid raw material soaked by cooling or the like may be solidified.

  EXAMPLES Hereinafter, although an Example is given and demonstrated further, this invention is not limited by this.

Example 1
315 parts by weight of eggs, 200 parts by weight of sugar, 150 parts by weight of flour, and 1.5 parts by weight of baking powder were mixed well, and 15 parts by weight of butter dissolved in this and 45 parts by weight of milk were mixed to obtain a water waste. . This was poured into a metal bat and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge fabric. After the sponge fabric was cooled, it was cut into a size of 55 mm × 15 mm × 15 mm and further dried at 100 ° C. for 30 minutes to obtain a dry sponge as a baked confectionery. In addition, a chocolate dough was prepared by a conventional method using 200 parts by weight of cocoa mass, 380 parts by weight of sugar, 150 parts by weight of milk powder, 263 parts by weight of cocoa butter, and 7 parts by weight of an emulsifier. At 35 ° C., 3 parts by weight of chocolate seed B (manufactured by Fuji Oil Co., Ltd.) was added to and mixed with 100 parts by weight of the chocolate dough, and the dried sponge was buried in the chocolate dough while maintaining the temperature at 35 ° C. Was put in a sealed vacuum container and subjected to a pressure reduction treatment until reaching 5 kPa, then immediately returned to normal pressure and taken out from the chocolate dough. The chocolate adhering to the surface of the dry sponge obtained by the primary pressure reduction treatment was removed by air blow. This was again put into a sealed vacuum vessel, subjected to secondary pressure reduction treatment until 5 kPa, and returned to normal pressure. This was cooled and solidified at 15 ° C. to obtain an impregnated food impregnated with chocolate dough.

Example 2
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum vessel at the time of primary pressure reduction was 10 kPa.

Example 3
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum vessel at the time of primary pressure reduction was 60 kPa.

Example 4
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum container at the time of secondary decompression was 10 kPa.

Example 5
An impregnated food was obtained in the same manner as in Example 3 except that the pressure in the sealed vacuum vessel at the time of secondary decompression was changed to 30 kPa.
Comparative Example 1
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum container for the secondary decompression treatment was set to 60 kPa.

Example 6
100 parts by weight of flour, 3 parts by weight of palm oil, 5 parts by weight of sugar and 0.5 parts by weight of salt were mixed, and a barrel temperature of 200 ° C. and a screw rotation speed of 300 r. Using a twin screw extruder (TM-50B manufactured by Toshiba Machine). Cooking at pm, the dough was made to protrude from the extruder, cut immediately afterwards, and then dried at 150 ° C. to obtain a puffed snack confectionery dough having about 3 g per grain and about 1 wt% moisture. On the other hand, 80 parts by weight of palm olein and 20 parts by weight of cheese seasoning were mixed to obtain a cheese seasoning solution. After putting these puffed snack confectionery dough and cheese seasoning liquid into a sealed vacuum container and applying a pressure reduction treatment to 15 kPa, the puffed snack confectionery dough is buried in a cheese seasoning liquid kept at 40 ° C. and immediately returned to normal pressure from the cheese seasoning liquid. I took it out. The cheese seasoning liquid adhering to the surface of the expanded snack confectionery dough obtained by the primary decompression treatment was removed by air blowing. This was again put into a sealed vacuum container, subjected to a pressure reduction treatment until reaching 5 kPa, returned to normal pressure, and an impregnated food impregnated with the cheese seasoning liquid was obtained.

Test example 1
In Examples 1 to 5 and Comparative Example 1, the solid raw materials at the time of the primary pressure reduction treatment and the secondary pressure reduction treatment were cut into two parts so that the parts after cutting became equal amounts. The cut surface is photographed with a digital camera, and the photographed image is printed with image processing software imageJ (free software from Sun Micro Systems, Inc .; http://rsb.info.nih.gov/ij/). The area of the part soaked with chocolate or the seasoning liquid and the area of the entire cut surface were determined, and the ratio of the area of the part soaked with chocolate or the seasoning liquid to the area of the entire cut surface was calculated. The results are shown in Table 2. In the primary pressure reduction treatment, the non-penetrated area was 10% or more, but during the secondary pressure reduction treatment, the area of the non-penetrated portion can be reduced to 0-8% by performing pressure reduction treatment at a minimum pressure of 50 kPa or less. did it.

試験例２
実施例１〜６及び比較例１において、含浸前の固体原料の重量、一次減圧処理後及び二次減圧処理後の含浸食品全体の重量を測定して含浸された液状原料の量を調べた。また、二次減圧処理時の含浸食品重量に対するチョコレート生地またはシーズニング液の含浸重量の比率を求めた。その結果を表2に示す。なお、一次減圧処理後の重量は、エアブローし、余分の液体原料を除去したものの重量とした。重量比率とは、二次減圧処理により含浸した液状原料の重量が二次減圧処理後の含浸食品全体の重量に占める割合を示す。実施例１〜６の重量比率は４７．２〜７４．１％であったのに対し、比較例１では７７．６％であった。また、比較例１の一次減圧処理による含浸した液状原料の重量が一次減圧処理後の含浸食品全体に占める割合は７７．８％であった。また、一次減圧処理での実施例１〜６の重量比率はそれぞれ、７７．４，７４．９，５７．９，７６．２，７２．８，及び７６．３であった。 実施例により得られた含浸食品はチョコレート生地もしくはシーズニング液が内部深くまで浸透し、かつ食感、風味の軽いものであった。一方比較例及び一次減圧処理のみ実施した含浸食品は、チョコレート生地もしくはシーズニング液が内部深くまでは浸透しておらず、風味がくどく感じられるものであった。

Test example 2
In Examples 1 to 6 and Comparative Example 1, the amount of the liquid raw material impregnated was measured by measuring the weight of the solid raw material before impregnation, the weight of the whole impregnated food after the primary pressure reduction treatment and the secondary pressure reduction treatment. Moreover, the ratio of the impregnated weight of the chocolate dough or seasoning liquid to the impregnated food weight at the time of the secondary decompression treatment was determined. The results are shown in Table 2. The weight after the primary pressure reduction treatment was the weight of the air blown to remove excess liquid raw material. A weight ratio shows the ratio which the weight of the liquid raw material impregnated by the secondary pressure reduction process accounts to the weight of the whole impregnated food after a secondary pressure reduction process. The weight ratio of Examples 1 to 6 was 47.2 to 74.1%, while that of Comparative Example 1 was 77.6%. Further, the ratio of the weight of the liquid raw material impregnated by the primary decompression treatment in Comparative Example 1 to the entire impregnated food after the primary decompression treatment was 77.8%. Moreover, the weight ratios of Examples 1 to 6 in the primary decompression treatment were 77.4, 74.9, 57.9, 76.2, 72.8, and 76.3, respectively. The impregnated foods obtained in the examples were those in which the chocolate dough or seasoning solution penetrated deep inside and had a light texture and flavor. On the other hand, the impregnated food subjected to only the comparative example and the primary decompression treatment did not penetrate deeply into the chocolate dough or the seasoning liquid, and the flavor was felt to be inferior.

Schematic diagram of the cut surface of impregnated food after primary decompression treatment Schematic diagram of cut surface of impregnated food after secondary decompression treatment

Explanation of symbols

1 Part where liquid raw material is soaked 2 Part where liquid raw material is not soaked

Claims (7)

The impregnated food in which the ratio of the area of the portion of the impregnated food impregnated with the liquid raw material impregnated with the liquid raw material to the entire cut surface is 0 to 8%. The impregnated food according to claim 1, wherein the ratio of the weight of the impregnated liquid raw material to the total weight of the impregnated food is 40 to 75%. The impregnated food according to claim 1 or 2, wherein the solid material is baked confectionery or puffed confectionery. The impregnated food according to any one of claims 1 to 3, wherein the liquid raw material is an oil or fat food. A state in which the solid raw material is buried in a liquid raw material in a closed system, the system is maintained at a reduced pressure, and then the pressure is returned to normal pressure to take out the solid raw material from the liquid raw material, and then the solid raw material is not buried in the liquid raw material. Then, the method for producing an impregnated food is characterized in that the inside of the closed system is again maintained at a reduced pressure and then returned to normal pressure. The method for producing an impregnated food according to claim 5, wherein the lowest atmospheric pressure in the closed system during the primary decompression treatment is 5 to 70 kPa. The method for producing an impregnated food according to claim 5 or 6, wherein the lowest atmospheric pressure in the closed system during the secondary decompression treatment is 1 to 50 kPa.

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