JP2009060881A - Method for producing roast food, roast food obtained by the same method and food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a roast food having roast flavor, obtained by heating a food material comprising saccharides and vegetable materials, animal materials or brewed products. <P>SOLUTION: The method for producing the roast food includes heating saccharides so that the product temperature of the saccharides becomes a melting temperature ± 20°C, lowering the product temperature of the saccharides by 10-40°C, thereafter adding water thereto and then adding food materials, and heating and concentrating these materials. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a roasted food, and includes a method for producing a roasted food having a good roasted flavor of sugars and food materials, a roasted food having a roasted flavor obtained by this production method, and the same. Regarding food.

  Coffee is typically roasted when the food is heated to use its flavor. In addition, there are roasted products such as roasted sesame, roasted wheat, roasted garlic obtained by heating garlic, and those obtained by heating cacao. These production methods include a method of obtaining the food to be heated by roasting in a pan or kettle on an open fire, a method of obtaining the food to be heated by bringing the food to be heated in contact with hot air, and the like. In these conventional methods, the target foods and food materials are limited. Furthermore, roasted foods that can obtain a good roasted flavor by roasting are limited.

Regarding roasted foods using saccharides, cocoa powder (patent document 1), soy sauce and protein hydrolyzed seasoning liquid produced from cacao nibs obtained by impregnating saccharides into cacao nibs that tend to have a flavor during roasting and then roasting. After mixing food ingredients, excipients, and sugars of powdered cereal obtained by heat-treating the product, etc., dry these roasted powder seasonings (Patent Document 2) and sugars. A roasted sugar having specific physical properties heated and roasted until reaching 140 to 150 ° C. under heat (Patent Document 3) has been reported.
JP 200441010 A JP 2006-204119 A Japanese Patent Laid-Open No. 10-33126

In the conventional method for obtaining a roasted food, the target foods and food materials are limited. Furthermore, roasted foods that can obtain a good roasted flavor by roasting are also limited.
In addition, conventional roast foods are obtained by heating the food ingredients themselves, but in order to make foods with a rich roast flavor, overheating and underheating under strict control of heating conditions. There is a need to prevent.
In the conventional method for obtaining roasted food, there is a problem that the roasted food smells due to overheating during roasting, or the flavor of the food material disappears from the roasted food, and the flavored roasted food is reproduced. It was difficult to obtain a stable and good quality.

  The present invention relates to a production method for obtaining a flavorful roasted food product having both the flavor of a roasted food material obtained by heating the saccharide and the food material together with the flavor of roasted saccharide, and the roasted food product obtained thereby, It aims at providing the foodstuff containing it.

  As a result of various experiments to achieve the above-mentioned problems, the present inventors have heated the product temperature of the saccharide until it reaches the melting temperature ± 20 ° C., and added water in this product temperature range, thereby adding the product. After reducing the temperature to a specific temperature range, add food ingredients, heat concentrate, and boil it, so that it does not cause odors in food ingredients, and a rich flavored roasted food can be obtained for a wide variety of foods The present invention was completed.

That is, the present invention provides the following inventions.
(1) Saccharide is heated so that the product temperature of the saccharide becomes the melting temperature of the saccharide ± 20 ° C., and then the product temperature is lowered by 10 to 40 ° C. by adding water, and then the food material is added, A method for producing a roasted food, characterized by heating and concentrating.
(2) Roasted food obtained by the production method described above.
(3) A food containing the roasted food described above.

Advantageous Effects of Invention According to the present invention, it is possible to provide a new flavored roasted food product that has a flavor of roasted food material and a flavor of roasted sugar that has not been obtained so far, and a rich flavor that has such a flavor. Can provide a stable roasted food with good reproducibility. Moreover, the roasted food which provided the flavor of both the roasted saccharide | sugar and food material synergistically regarding a wide variety of foodstuffs can be provided.
In addition, the roasted food can be used for a wide range of foods such as confectionery / baking products, frozen confectionery, dairy products, processed foods and beverages, and can impart a preferable roasted flavor and rich flavor to these foods. Since it can do, palatability of food can be increased.

In the present invention, the saccharide is first heated until the product temperature of the saccharide falls within the temperature range of the saccharide melting temperature ± 20 ° C. The heating temperature is preferably a saccharide melting temperature of + 15 ° C. to −15 ° C., more preferably + 10 ° C. to −15 ° C., more preferably + 5 ° C. to −15 in order to obtain a better roasted flavor and the like by slightly decomposing the sugar. ° C is particularly preferred.
When sugars are heated at a temperature lower than the melting temperature of −20 ° C., the sugars are not sufficiently decomposed, so the flavor of roasted sugars is weak, and the roasted flavor of food ingredients cannot be well contained in the sugars. A roasted food with a rich flavor that has the fragrance of sugar and cannot be obtained.
When sugars are heated at a temperature exceeding the melting temperature + 20 ° C., the sugars are excessively decomposed, resulting in sugar bites and miscellaneous taste, and the roasted flavor of the food material is not well contained in the sugars, and the sugars are roasted. A roasted food with a rich flavor and sugary flavor cannot be obtained.

The state of the saccharide before heating may be solid, semi-solid, or liquid, and examples thereof include solid saccharide, saccharide and water, and liquid sugar.
When preparing sugar or glucose in a solid state, it is preferable to add water to the saccharide before the start of heating or at the start of heating to obtain a semi-solid or liquid state. Specifically, from the viewpoint of product uniformity and shortening of the heating time, the solid content concentration of the saccharide is preferably 40 to 85% by weight, more preferably 60 to 85% by weight, and particularly preferably 75. ~ 85% by weight.

Sugars used in the present invention include monosaccharides such as glucose (melting temperature: 150 ° C.), fructose (melting temperature: 104 ° C.), sugar (melting temperature: 185 ° C.), maltose (melting temperature: 103 ° C.), lactose ( Melting temperature: 201 ° C), disaccharides such as trehalose (melting temperature: 203 ° C), trisaccharides such as raffinose (melting temperature: 118 ° C), oligosaccharides of 4-10 sugars, starch syrup, molasses, honey and maple syrup However, it is not particularly limited as long as it is usually used for food. Among these, it can be used 1 type or in combination of 2 or more types.
In addition, when using sugars whose sugar components are not constant, such as chickenpox, molasses, honey, maple syrup, oligosaccharide syrup, etc., it may be used as a raw material as it is, but it can obtain a more stable melting temperature range, and consequently roasted flavor In order to stably obtain a good roasted food, it is preferable to use it together with a highly pure saccharide having a stable melting temperature. As an example, a honey or maple syrup is prepared by adding a predetermined amount of sugar.

  The production equipment used in the production method of the present invention is not particularly limited, and a general production equipment capable of heating the saccharide to the temperature range of the product temperature of the melting temperature of the saccharide used ± 20 ° C. may be used. For example, the production facility may be either a closed heating kettle or an open heating kettle, but an open heating kettle is preferable. Furthermore, a kettle equipped with a stirrer that can easily heat and roast sugars and food materials uniformly is preferable.

  As an example, in an open heating kettle equipped with a stirrer, a mixture of saccharide and water in a solid state or liquid sugar is charged with saccharide itself (saccharide solid content concentration 65 to 85% by weight), and heated while stirring. Heat to near melting temperature at which sugars decompose slightly.

In the present invention, the saccharide is heated to a temperature near the melting temperature at which it decomposes slightly, and after the product temperature of the saccharide reaches the specific temperature range, immediately or after maintaining for a certain time, the saccharide is added with water. The product temperature is lowered by 10 to 40 ° C.
As a result, an excessive sugar decomposition reaction that adversely affects the flavor can be suppressed, and a roasted food material to be added later can be moderated.
The temperature range of the temperature of the sugar to be reduced is preferably 10 to 35 ° C., more preferably 10 to 30 ° C. from the viewpoint of quality stability and shortening of the reheating time.
The temperature and amount of water to be added are not particularly limited as long as the product temperature of the saccharide can be lowered to the above temperature range, but it is preferable to add a sufficient amount of room temperature water.
Specifically, the amount of water to be added is preferably 5 to 50 parts by weight, and more preferably 10 to 30 parts by weight with respect to 100 parts by weight of the total amount of saccharides or sugars and water. In addition, when water is added and the product temperature falls below the specific temperature range, heating may be performed again so that the specific temperature range is reached again.

Next, the food material is added, heated and concentrated, and boiled to a desired water content to obtain a roast food as the final product. You may adjust solid content in the case of heat concentration.
At this time, the amount of the food material to be added is in the range of 0.1 to 200 parts by weight, preferably 0.1 to 100 parts by weight with respect to 100 parts by weight of the total amount of saccharide and water after water injection. The food material is roasted when added, and the roasted flavor is contained and retained in the sugar.
After adding the food material, it is preferable to heat and concentrate while maintaining the boiling state.
The heating concentration evaporates by heating the moisture contained in the sugar and the food material while mixing them, and further imparts a roasted flavor. By the heat concentration, the roast of the food material and the sugar proceeds appropriately, the roast flavor is enhanced, and a roasted food with a fragrant flavor is obtained.
The heating temperature at this time may be appropriately adjusted depending on the food material, but is preferably at least 80 ° C., more preferably 100 to 130 ° C., from the viewpoint of enhancing the flavor generated when the food material is roasted. Preferably it is 110-130 degreeC.

  Examples of food materials used in the present invention include plant materials such as cereals, mushrooms, vegetables, fruits, seeds, seaweeds, and soy milk; animal materials such as seafood, meat, dairy products, and egg products; miso Brewed products such as soy sauce, alcoholic beverages, vinegar and sauces.

  Although the form of the food material used in the present invention is not particularly limited, it is preliminarily dried, pulverized, powdered, pasted, pureed, squeezed, extracted, liquefied, etc., and mixed with heated saccharides What is easy to do is preferable. Further, these may be appropriately roasted or heat-treated in advance by a conventional method.

  Although the typical thing is illustrated below about the said food material, it is not limited to these. Moreover, among these, it can be used 1 type or in combination of 2 or more types.

  Among the plant materials used in the present invention, grains such as barley, wheat, sesame, etc .; mushrooms, shiitake mushrooms, etc .; vegetables, potatoes; Examples include apples and the like; nuts and almonds and peanuts and the like as seeds; kelp and seaweed and the like as seaweeds; soy milk and prepared soy milk and the like as soy milk.

  Among the animal materials used in the present invention, boiled and dried fish and seafood extracts as fish and shellfish; dried meat and meat extracts and the like as meat; milk, skim milk powder, whole milk powder, condensed milk, cream, Cheese etc .; Examples of egg products include whole egg, egg yolk, egg white.

  Among the brewed products used in the present invention, miso; soy sauce; liquors such as wine; vinegars such as balsamic vinegar; sauces and the like. Those containing alcohol are preferably heated in advance to volatilize the alcohol.

  According to the present invention, in the case of raw materials, the type of saccharide and the type of food material, and their blending amounts, in the production process, the heating temperature up to near the melting temperature of the saccharide, the temperature holding time, when the food material is charged The desired roasted food having various flavors and flavors can be obtained by appropriately adjusting the heating temperature and the heating concentration time.

  By using the roasted food obtained by the production method of the present invention for confectionery / breadmaking, confectionery, dairy products, processed foods, and other foods and drinks, it is possible to impart a roasted flavor or richness to the food. it can. By adjusting the amount of the product of the present invention, it can be used as a hidden taste.

  Hereinafter, the present invention will be described in more detail and specifically with reference to examples, but the present invention is not limited to the following examples.

[Example 1]
100 parts by weight of sugar and 20 parts by weight of water are charged in an open heating kettle equipped with a stirrer and heated. As shown in Table 1, the temperature of the sugar is within the temperature range of sugar melting temperature (185 ° C.) ± 20 ° C. 170 When a temperature of 175 ° C. or 175 ° C. was reached, 20 parts by weight of water was added to lower the product temperature of the saccharide, and then various food materials were added. At that time, water was added as necessary, and the mixture was further heated and concentrated at 100 to 130 ° C. and boiled. Subsequently, the solid content concentration of each heated product was adjusted to a predetermined concentration to obtain roast foods (present products 1 to 5). These products were rich and flavorful pastes that had the flavor of roasted food ingredients and the aroma of sugar roasted sugar.

The roasted almond paste prepared with the solid content concentration of the product 1 of the present invention at 70% was rich in flavor having both the roasted almond flavor and the sugar flavor of roasted sugar.
The roasted soymilk paste prepared with a solid content concentration of 70% according to the present invention product 2 has the richness of roasted sugar while having the richness of soymilk, and also has a flavor with reduced raw smell peculiar to soymilk. It was rich.
The roasted custard paste prepared by adjusting the solid content concentration of the product 3 of the present invention to 75% was rich and rich in custard with a light roasted custard.
The roast beef paste prepared by adjusting the solid content concentration of the product 4 of the present invention to 75% had the flavor and richness of roast beef.
The roasted soy sauce paste prepared by adjusting the solid content concentration of the product 5 of the present invention to 80% had the flavor and richness of the roasted soy sauce.

[Comparative Example 1]
When 100 parts by weight of sugar and 20 parts by weight of water are charged in an open heating kettle with a stirrer and heated, when the product temperature of sugar reaches 155 ° C., which is lower than the melting temperature of sugar (185 ° C.) − 20 ° C. After adding 7 parts by weight of water and lowering the sugar temperature, add 40 parts by weight of soy milk at 150 ° C., heat and concentrate at 100 to 120 ° C., and boil it down, and then adjust the solid content concentration of the heated product. The paste was adjusted to 70% to obtain a paste product (Comparative product 1). This paste product had a sugary sweetness, a poor roasted flavor, and a raw smell peculiar to soy milk.
As described above, the heating temperature of the sugar is lower than the melting temperature −20 ° C., and the heating at 155 ° C. is weak and the decomposition of the sugar is insufficient, so the roasted flavor of the food material is well contained in the sugar. In addition, the roasted flavor of the food material cannot be exhibited and is weak, the flavor of roasted sugar is weak, and the rich flavor of the roasted sugar is combined with the richness of the roasted sugar.

[Comparative Example 2]
When 100 parts by weight of sugar and 20 parts by weight of water are charged into an open heating kettle with a stirrer and heated, the heated product temperature of sugar exceeds the melting temperature of sugar (185 ° C.) + 20 ° C., reaches 210 ° C. After adding 30 parts by weight of water and lowering the product temperature of the sugar, 40 parts by weight of soy milk is added at 150 ° C., and further heated and concentrated at 100 to 120 ° C. and then boiled. % To obtain a paste product (Comparative product 2). This paste product had a bitter and miscellaneous taste derived from sugar, and the flavor of roasted soymilk was not sufficiently felt.
As described above, when the heating temperature of sugar exceeds the melting temperature + 20 ° C., and heating at 210 ° C., the heating is strong and the decomposition of saccharide is excessive, so that the roasted flavor of the food material cannot be well contained in the saccharide. The roasted flavor of the raw material cannot be exhibited, is weak, has a bitter and miscellaneous taste derived from sugar, and has a rich flavor with the flavor of roasted sugar.

[Comparative Example 3]
When 100 parts by weight of sugar and 40 parts by weight of cream were added together in an open heating kettle equipped with a stirrer and heated to increase the temperature, the viscosity increased. Was 135 ° C. Subsequently, 10 parts by weight of water was added to lower the product temperature, the solid content concentration was adjusted to 70%, and a paste product (Comparative product 3) was obtained. The obtained heated product had the sweetness of sugar as it was and the roasted flavor was poor.
As described above, in the conventional method for obtaining a roasted food, the temperature of the heated product of sugar is 135 ° C., which is much lower than the melting temperature (185 ° C.), and the heating is not sufficient. A rich and flavorful roasted food is not available.

[Example 2]
When 100 parts by weight of glucose and 20 parts by weight of water are charged into an open heating kettle with a stirrer and heated, when the product temperature of glucose reaches 155 ° C. within the melting temperature of glucose (150 ° C.) ± 20 ° C., water After adding 20 parts by weight to reduce the sugar temperature, 30 parts by weight of red wine, which was preheated as a food material and volatilized alcohol, was added at 125 ° C., and further heated at 100-120 ° C. and boiled. . The obtained heated product was adjusted to a solid content concentration of 70% to obtain a roasted wine paste (Invention product 6). The resulting product has a wine-like fragrance and a rich flavor with the scent of roasted sugar. Moreover, since the alcohol is volatilized by heating and the residual alcohol is 1% or less, there is no restriction due to the alcohol when used in food.

[Example 3]
When 100 parts by weight of sugar and 20 parts by weight of water are charged into an open heating kettle with a stirrer and heated, when the temperature of the sugar reaches 175 ° C. within the melting temperature of sugar (185 ° C.) ± 20 ° C., After adding 20 parts by weight to lower the sugar temperature, 40 parts by weight of the cream was added at 150 ° C., and further heated at about 100 to 130 ° C. and boiled. The obtained heated product was homogenized with an emulsifier, the solid content concentration was adjusted to 80%, and a roasted food product (present product 7) was obtained. The obtained product had a caramel flavor with a rich, creamy flavor and a roasted sugar flavor. The caramel paste is rich in flavor and has a roasted sensation, which is different from conventional caramel made by mixing dairy products and sugar together and heating the mixture.

  Sensory tests were performed on the inventive products 2 and 7 and the comparative products 1 to 3. The sensory test evaluated the strength of the roasted flavor, the strength of the body, the off-flavor and odor by a four-step evaluation (excellent: 4, good: 3, acceptable: 2, impossible: 1) by five trained panels. The average value is shown in.

[Example 4]
90 parts by weight of sugar, 10 parts by weight of starch syrup with a solid content of 70% and 15 parts by weight of water are charged into an open heating kettle with a stirrer and heated, and the product temperature of the sugar is within the melting temperature (185 ° C.) ± 20 ° C. At 175 ° C., 20 parts by weight of water was added to lower the sugar product temperature, and then 50 parts by weight of balsamic vinegar was added at 150 ° C., followed by heating at about 100-120 ° C. and boiling. The obtained heated product was adjusted to a solid content concentration of 70% to obtain a roasted food (Product 8 of the present invention). The resulting product has a rich flavour, with the unique aroma of balsamic vinegar, but with the richness of roasted sugar.

  Although the example of mixing of the foodstuff using the present invention goods in the above-mentioned example is shown below, a part is shown and it is not limited by the following examples. Moreover, each compounding example was manufactured by the usual method in manufacture of each foodstuff, and only the typical compounding example was described. The unit is expressed in% (weight / weight).

[Formulation Example 1] Ice cream milk 40.0
Yolk 12.0
Sugar 7.0
Roast almond paste (Invention product 1) 1.0
Cream 40.0
After blending ingredients excluding the cream, the cream was whipped, mixed and frozen to produce an almond-flavored handmade ice cream. In addition to the original milk flavor, this ice cream has a deep flavor and a rich flavor that is very rich in flavor.

[Composition Example 2] Ice cream milk 40.0
Yolk 11.0
Sugar 7.0
Roasted soymilk paste (Invention product 2) 2.0
Cream 40.0
After blending ingredients excluding cream, the cream was whipped, mixed and frozen to produce a homemade-style ice cream with a soy milk flavor. In addition to the original milk flavor, this ice cream has a deep flavor and a rich flavor that is very rich in flavor.

[Composition Example 3] Beverage soymilk 85.0
Sugar 8.0
Coffee extract (BX.50 °) 2.0
Roasted soymilk paste (Invention product 2) 5.0
The above-mentioned raw materials were blended to produce a prepared soymilk drink. This soymilk drink became a very flavorful and easy-to-drink adjusted soymilk drink in which the raw odor of soymilk was masked and the aroma of coffee was enhanced.

[Composition Example 4] Confectionery cookie mix 80.0
Butter 10.0
Sugar 8.0
Roasted wine paste (Invention product 6) 2.0
The said raw material was mix | blended and the cookie was manufactured by baking in 170 degreeC for 10 minutes. This cookie felt a slight flavor of wine, became a rich cookie, and finished in a high-class thing.

[Formulation 5] Confectionery cookie mix 80.0
Butter 10.0
Sugar 8.0
Roast almond paste (Invention product 1) 2.0
The said raw material was mix | blended and the cookie was manufactured by baking in 170 degreeC for 10 minutes. This cookie slightly felt the flavor of roasted almonds, making it a rich cookie and finished with a high-class feeling.

[Formulation 4] dressing salad oil 40.0
Soy sauce 38.0
Vinegar 20.0
Roasted soy paste (Invention product 5) 2.0
The above ingredients were blended to produce a salad dressing. This dressing had the savory flavor of roasted soy sauce. When this dressing was eaten over raw vegetables, the flavor of the raw vegetables stood out and was delicious.

Claims (9)

  Saccharides are heated so that the saccharide product temperature becomes the melting temperature of the saccharides ± 20 ° C., and then the product temperature is lowered by 10 to 40 ° C. by adding water, and then the food material is added and concentrated by heating. A method for producing a roasted food.   The manufacturing method according to claim 1, wherein the heating is performed at a temperature of a sugar melting temperature of ± 15 ° C.   The method for producing a roasted food according to claim 1 or 2, wherein the saccharide is at least one selected from monosaccharides, disaccharides, trisaccharides, oligosaccharides of 4 to 10 sugars, starch syrup, molasses, honey and maple syrup.   The method for producing a roasted food according to any one of claims 1 to 3, wherein the food material is at least one selected from a plant material, an animal material and a brew.   The method for producing a roasted food according to claim 4, wherein the plant material is at least one selected from cereals, mushrooms, vegetables, fruits, seeds, seaweeds and soy milk.   The method for producing a roasted food according to claim 4, wherein the animal material is at least one selected from seafood, meat, dairy products and egg products.   The method for producing a roasted food according to claim 4, wherein the brewed product is at least one selected from miso, soy sauce, alcoholic beverages, vinegar and sauces.   A roasted food obtained by the production method according to claim 1.   A food containing the roasted food according to claim 8.