JP2011229446A - Topping material composition for caramelization - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a topping material composition for caramelization maintaining a hard texture in the caramelized coating part for a long period of time and having favorable releasability, and to provide a bakery product having the characteristics and the caramelized coating on the surface thereof.SOLUTION: The topping material composition for caramelization contains oil, saccharide, albumen and a gelling agent as essential components. The bakery product having the caramelized coating on the surface thereof is obtained by putting the topping material composition for caramelization in a baking pan, placing bakery dough thereon and baking.

Description

  The present invention relates to a caramelizing topping composition, and a bakery product having a caramelized layer on its surface, produced using the caramelizing topping composition.

  Layered bakery products typified by pies and Danish are characterized by a unique texture due to the flavor and layering of fats and oils by folding oil and fat (butter and margarine) into the dough several times. In addition, there are a wide variety of ingredients such as sugars, nuts, fruits, chocolate, sausage and cheese. In particular, there are simple items such as leaf pie that have sugar added to the surface of layered bakery products. In that case, it is known as usual methods to apply water or a coated egg on the surface of the bakery dough, and then apply sugars, simply topping the bakery dough, or pressing and baking the bakery dough. Here, when baking with saccharide-attached surfaces such as quinjaman, especially when packed in a baking mold and baked, some fats and oils are released from the dough during baking, moderately mixed with saccharides, and caramel by high temperature To produce a caramelized layer with a savory flavor.

  However, by simply attaching saccharides, the resulting caramelized layer is thin, and even if the caramelized layer has a relatively hard texture immediately after baking, the moisture in the dough migrates over time and hard The texture will disappear. Furthermore, when packaged with a bag or the like, the caramelized layer portion sticks to the packaging material, which not only deteriorates the appearance but also becomes sticky and difficult to eat. In addition, when packed in a baking mold and baked, the mold release property is poor, so the dough adheres to the baking mold and the baked layered bakery product cannot be taken out, and it is damaged by trying to remove it forcibly. There were a lot of things.

  Since these problems are almost solved by generating a thick caramelized layer, a method of applying and baking a mixture of butter, margarine and granulated sugar is usually performed. However, in this method, in addition to a high oily texture, the amount of fat increases, so that the fat easily flows out during baking, and the appearance of the display board and the resulting layered bakery product tends to become dirty. In addition, the problem of adhesion to the baking mold is not solved. Then, although the method of using the topping material for baking (for example, refer patent document 1) which contains fats and oils and saccharides and which shows a specific SFC profile is also proposed, although an oily feeling is slightly eliminated with this method, too. The problem of the flow of firing during firing and the problem of adhesion to the firing mold was not solved.

JP 2006-296345 A

  Therefore, an object of the present invention is to provide a caramelizing topping composition in which the caramelized layer portion can maintain a hard texture for a long period of time and has good releasability when fired in a baking mold. Is to provide.

As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved by using egg white and a gelling agent in combination with the caramelized material.
This invention is made | formed based on the said knowledge, and provides the topping material composition for caramelization characterized by containing fats and oils, saccharides, egg white, and a gelatinizer as an essential component.

  According to the topping material composition for caramelization of the present invention, the caramelized layer portion can maintain a hard texture for a long period of time. Moreover, the releasability is good when the topping material composition for caramelization is baked in a baking mold.

Examples of the fats and oils used in the caramelizing topping composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, sesame oil, Olive oil, shea fat, beef tallow, milk fat, butter, pork fat, cacao fat, fish oil, whale oil and other vegetable oils and animal fats, and one or more treatments selected from hydrogenation, fractionation and transesterification Examples of the processed oils and fats that have been applied. In the present invention, these fats and oils can be used alone or in combination of two or more.
In this invention, you may use the foodstuff containing fats and oils as said fats and oils. In the present invention, it is particularly preferable to use plastic fats and oils such as margarine, shortening and butter.

  The caramelizing topping composition of the present invention preferably contains 20 to 60% by mass, more preferably 30 to 70% by mass, and most preferably 30 to 55% by mass of the above fats and oils as a pure oil component. . When the content of the above fats and oils is less than 20% by mass, the obtained caramelized layer tends to be sticky, and when it exceeds 60% by mass, the caramelization of the obtained caramelized layer is weak. It is difficult to obtain a product with excellent flavor.

  Examples of the sugar used in the caramelizing topping composition of the present invention include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, invert sugar, syrup, etc. It is preferable to use granulated sugar and syrup. These saccharides can be used alone or in combination of two or more.

  The caramelizing topping composition of the present invention preferably contains 20 to 80% by mass, more preferably 25 to 70% by mass, and most preferably 25 to 60% by mass of the saccharide. When the content of the saccharide is less than 20% by mass, the caramelization of the obtained caramelized layer is weak, so that it is difficult to obtain a color, texture, and flavor, and when the content is more than 80% by mass. The caramelization state of the calcined topping composition for calcining tends to vary, and it tends to be burnt or have a portion where the caramelization is insufficient.

  Examples of the egg white used in the caramelizing topping composition of the present invention include raw egg white, sweetened egg white, salted egg white, frozen egg white, egg white powder and the like, and one or more of these may be used. it can.

  The caramelizing topping composition of the present invention preferably contains the above-mentioned egg white in terms of raw egg white, preferably 5 to 35% by mass, more preferably 5 to 25% by mass, and most preferably 5 to 20% by mass. Good. When the content of the above egg white is less than 5% by mass, it is difficult to obtain a baked caramelized topping composition having excellent texture and flavor, and when it is more than 35% by mass, the obtained caramelization is obtained. The state of caramelization of the layer is likely to vary, and moisture transfer tends to occur over time, or a part where caramelization is insufficient is likely to occur.

  As a gelling agent used in the topping composition for caramelization of the present invention, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, CMC, methylcellulose, Agar, glucomannan, gelatin and the like can be mentioned, and one or more of these can be used. In the present invention, it is particularly preferable to use gelatin.

  The topping material composition for caramelization of the present invention preferably contains the above gelling agent in an amount of 0.1 to 10% by mass, more preferably 0.5 to 8% by mass, and most preferably 0.5 to 4% by mass. It is good to contain. When the content of the gelling agent is less than 0.1% by mass, the obtained caramelized layer is easily sticky, and when it is more than 10% by mass, the caramelized state of the obtained caramelized layer is likely to vary. It is difficult to obtain a product excellent in color tone, texture and flavor.

The caramelizing topping composition of the present invention is necessary as an auxiliary material other than the above oils, sugars, egg whites, gelling agents, for example, salting agents such as water, salt and potassium chloride, acetic acid, lactic acid, gluconic acid Acids such as milk, condensed milk, skim milk powder, casein, whey powder, milk fat globule membrane protein, butter, cream, natural cheese, processed cheese, fermented milk and other milk products, β-carotene, caramel, red yeast Colorants such as pigments, antioxidants such as tocopherols and tea extracts, plant proteins such as wheat protein and soybean protein, eggs other than egg whites, flavorings, seasonings, spices, pH adjusters, food preservatives, shelf life Improver, fruit, fruit juice, coffee, nut paste, almond paste, chocolate, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Or the like may be used goods materials and food additives.
In the topping material composition for caramelization of the present invention, the content of the auxiliary material is not particularly limited, but is preferably 0 to 40% by mass.

The topping material composition for caramelization of the present invention can be produced, for example, by the following method.
The first method is a method of adding saccharides, egg whites, and a gelling agent when manufacturing a plastic oil composition such as margarine, shortening and butter. Specifically, an auxiliary material is added to the edible oil and fat as necessary to form an oil phase, a sugar and a gelling agent are added to egg white, and an auxiliary material is added to an aqueous phase as necessary to emulsify the oil phase and the aqueous phase. , Quenching plasticization. The rapid plasticization may be performed by quenching with a margarine production machine such as a combination of a diamond cooler and a compressor, a botator, a combinator, a perfector, a concerm, or a plate heat exchanger, or by other means.

  The second method is to add sugars and egg white to a plastic oil composition such as margarine, shortening, butter or the like. The gelling agent may be added to any of the plastic fat composition, saccharide and egg white, but is preferably mixed with the saccharide. In that case, specifically, it is preferable to add saccharides and egg white while creaming the plastic fat composition.

  The third method is a method of mixing marshmallow obtained by a conventional method from a plastic fat composition such as margarine, shortening, butter, etc., and sugars, egg whites, and a gelling agent. Specifically, a method of mixing the plastic fat composition and marshmallow in small pieces is mentioned.

  The fourth method is to impregnate dissolved marshmallows obtained by a conventional method from sugars, egg whites, and gelling agents.

  The fifth method is a method of mixing dissolved fats and oils and marshmallows obtained from sugars, egg whites, and gelling agents by a conventional method while dissolving them.

  The sixth method is a method of mixing dissolved or softened oil or liquid oil with sugar, egg white, or gelling agent.

  In the present invention, it is preferable to obtain by mixing marshmallows and fats and oils (that is, according to the above third to fifth methods) in that a stable quality caramelizing topping material composition can be obtained among the above production methods. More preferably, since the marshmallow and the fats and oils are included in a hetero form, the third method is preferable in that a caramelized layer having a free texture can be obtained by a mixing ratio.

  The caramelizing topping composition of the present invention may be aerated with an inert gas such as nitrogen, air, or helium after or during production, if necessary.

  When the topping composition for caramelization of the present invention contains water, the emulsified state may be any of water-in-oil, oil-in-water, double emulsification, etc., but a good caramelized layer is obtained. In this respect, a water-in-oil type is preferable.

  The topping material composition for caramelization of the present invention is preferably solid at room temperature (25 ° C.). And it is preferable that it is a small piece shape. Examples of the small pieces include a columnar shape, a cubic shape, a rectangular parallelepiped shape, a strip shape, and a chip shape. There are no particular restrictions on the shape, size, and thickness of this solid, but taking into account the appearance after baking, flavor, and texture, it will spread evenly over the bottom of the baking mold used for confectionery bread. It is preferable that the shape, size, and thickness be as large as possible. Moreover, the state which applied the topping material composition for caramelization of this invention to the said type | mold and the state which squeezed the topping material composition for caramelization of this invention to the said type | mold shall also be included in the said solid state.

  When the topping composition for caramelization of the present invention is distributed, it may be at room temperature, refrigerated, or frozen, but in order to maintain it for a long time, it should be refrigerated and distributed in a dark place not exposed to direct sunlight. Is preferred.

  The topping composition for caramelization of the present invention obtained as described above can be widely used for the production of foods and beverages such as bakery products and side dish products having a caramelized layer.

  Examples of the bakery products include breads such as bread, confectionery bread and Danish pastry, and confectionery such as pie, shoe, cake, cookies, crackers, hard biscuits, waffles and scones.

In addition, as a specific application method in a bakery product, the topping material composition for caramelization of the present invention is pasted or topped on the surface (including the bottom surface) of the bakery dough for manufacturing the bakery product. And a method of pressing and firing.
Here, compared with the case where saccharides such as granulated sugar are directly pasted, topped, pressed and baked, the resulting caramelized layer is thick, hard, and has a characteristic that it is difficult to absorb water.
In addition, when the mixture of sugar and fat is pasted, topped, pressed and fired, the oily feeling of the resulting caramelized layer is weakened and difficult to flow, and when fired in a baking mold The mold release property is good and the stickiness over time is suppressed.

  In the present invention, in order to obtain a bakery product having a thicker caramelized layer and preventing stickiness over time, the above-mentioned caramelized topping composition of the present invention is placed in a baking mold, and a bakery is provided thereon. It is preferable to load and bake the dough.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained by placing the above-mentioned caramelizing topping composition in a baking mold, stacking and baking the bakery dough on the baking mold, and having a caramelized layer on the surface.

  Specifically, the topping composition for caramelization of the present invention is placed in a baking mold, a bakery dough is placed on the baking mold, and if necessary, fermentation is performed, followed by baking. After baking, the bakery product of the present invention having a caramelized layer on the surface can be obtained by removing from the mold and cooling with the surface having the topping material composition for caramelization facing up.

  Examples of the bakery dough include bread dough such as bread, confectionery bread and Danish pastry, and confectionery dough such as pie, shoe, cake, cookies, crackers, hard biscuits, waffles and scones. In terms of obtaining a thick caramelized layer, a layered bakery dough such as Danish pastry dough or pie dough is preferable.

  The ratio between the caramelizing topping composition of the present invention and the bakery dough is not particularly limited. For example, when bread dough is used, the bread dough is preferably used with respect to 100 parts by mass of the caramelizing topping composition. 250 to 1000 parts by mass, more preferably 300 to 800 parts by mass, and most preferably 350 to 700 parts by mass. When confectionery dough is used, confectionery is used with respect to 100 parts by mass of the topping composition for caramelization. The dough is preferably 100 to 800 parts by mass, more preferably 125 to 600 parts by mass, and most preferably 150 to 500 parts by mass.

  The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to the following examples.

Example 1
<Manufacture of marshmallows>
5 parts by weight of powdered gelatin was returned with 20 parts by weight of water, and then water-boiled to obtain a gelatin solution. On the other hand, 53 parts by mass of granulated sugar and 20 parts by mass of water were put in a pan, boiled to 110 ° C. to obtain a syrup solution, and this was mixed with 22 parts by mass of egg white that was whipped for 7 minutes. Furthermore, the gelatin solution was added and foamed firmly. This was poured into a vat and dried to obtain a marshmallow containing 20% by mass of water, 64% by mass of sugar, 27% by mass of egg white in terms of raw egg white, and 6% by mass of gelatin.
<Manufacture of topping material composition for caramelization>
50 parts by mass of the marshmallow was mixed with 50 parts by mass of unsalted butter that was dissolved by heating at 60 ° C., and the marshmallow was dissolved while mixing to obtain a uniform paste-like topping material composition for caramelization of the present invention. .
The oil content of the topping composition for caramelization was 40% by mass, the saccharide content was 32% by mass, the egg white was 14% by mass in terms of raw egg white, and the gelatin was 3% by mass.
<Manufacture of quinyaman>
The above-mentioned caramelizing topping composition 20 g was squeezed into a paper baking mold having a diameter of 100 mm. Next, 100 g of Danish dough produced by a conventional method was formed into a furoshiki shape and placed on the topping composition for caramelization. This was fermented at a temperature of 34 ° C. and a humidity of 80% for 50 minutes, and then baked in an oven at a temperature of 200 ° C. for 18 minutes. There was almost no oil leakage. After leaving to cool for 10 minutes, it was removed from the mold, left to stand so that the caramelized layer was on the top, allowed to cool at 20 ° C. for 1 hour, and sampled. The caramelized layer had a hard and good texture. About a part, it put in the bag, the adhesion state to the bag was observed two days later, and when it tried again, there was some adhesion to the bag, but the hard good texture was maintained.

(Example 2)
The marshmallow was cut into 10 mm squares to form small pieces. On the other hand, unsalted butter was also cut into 10 mm squares into small pieces. Marshmallow: Unsalted butter = 50: 50 was mixed homogeneously to obtain a caramelizing topping composition of the present invention.
When quinyaman was produced and evaluated in the same manner as in Example 1 above, the texture after standing at 20 ° C. for 1 hour after baking, the state of adhesion to the bag after 2 days, and the texture were both substantially the same as in Example 1. Met.

(Comparative Example 1)
A mixture of unsalted butter and granulated sugar at a mass ratio of 1: 1 was cut into 10 mm squares to obtain a caramelized topping material composition of a comparative example.
When quinyaman was produced and evaluated in the same manner as in Example 1 above, the texture after standing at 20 ° C. for 1 hour after baking was a good texture with a hard caramelized layer, but after 2 days. It had a sticky texture, and the sticking to the bag was terrible.

Claims (3)

  A topping material composition for caramelization, comprising fats and oils, sugars, egg whites, and a gelling agent as essential components.   The topping composition for caramelization according to claim 1, which is a mixture of marshmallows and fats and oils.   A bakery product having a caramelized layer on the surface, wherein the topping material composition for caramelization according to claim 1 or 2 is placed in a baking mold, and a bakery dough is loaded on the baking mold.