JP2013233092A - Method for producing filling-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a filling-containing food preservable for a long period of time and a method for producing the filling-containing food.SOLUTION: A method for producing a filling-containing food includes (A) a process for obtaining a filling that contains a hop extract and is sterilized and (B) a process for preparing baked food dough in a state in which the filling is contacted with the food dough.

Description

  The invention disclosed in the present application relates to a filling-containing food and a method for producing a filling-containing food. Specifically, the present invention relates to a food that can be stored for a long period of time at normal temperature by a sterilized filling containing a hop extract and a method for producing the food.

  It is known that hop extract exhibits an effective bactericidal action against gram-positive bacteria. However, the bactericidal action against gram-negative bacteria is weak. Therefore, the value of the hop extract as a disinfectant is limited.

  Under such a background, Patent Document 1 below discloses an additive containing a hop water extract and a food containing the additive in a dough. Patent Document 1 uses water as an extraction solvent and extracts at about 0 to 30 ° C., so that the hop water extract can contain ingredients that improve food properties while reducing bitterness components, and It is disclosed that the hop water extract is almost free of components having an antiseptic effect such as α acid derived from hops. That is, the hop extract is not used as a disinfectant, and the usefulness of the hop water extract has been studied exclusively from the viewpoint of taste and texture. It is also disclosed that the hop water extract should be added to food dough.

  Bread and confectionery, except for some filled products, have an expansion process during the manufacturing process and are baked by heating. For this reason, the sterilization process to the product after completion is a very incomplete process which does not destroy those structures.

  The incomplete treatment is a method in which a preservative is mixed in the product to the extent that the product is not affected, a method in which only the surface is sterilized during packaging, or a method in which an inert gas is enclosed in the packaging container It is.

  In these treatments, the preservative is thinly present in the entire product, or the treatment does not proceed to the inside, and the growth of heat-resistant spore bacteria cannot be prevented at room temperature. In order to suppress the growth of the bacteria at room temperature, a measure for increasing the Brix sugar content of the filling as much as possible is adopted. However, the shelf life of such breads and confectionery, which are difficult to deal with, is extremely short at room temperature.

JP 2010-94064 A

  The inventor of the present application is eager to extend the shelf life of foods that have a short shelf life at room temperature, including a filling and a food dough to be baked, and baked sugar beet bread and confectionery that contain the filling in the food dough. I did research. As a result, the following ideas were obtained.

  The filling can already be sterilized using a pressure heating kettle (retort). On the other hand, heat-resistant spore bacteria (gram-positive bacteria), which are a kind of heat-resistant bacteria, are present in food doughs represented by bread and confectionery that cannot be retorted even after heating and baking. In addition, when manufactured under general sanitary conditions, there is no gram-negative bacterium with low heat resistance in the bread or confectionery immediately after baking.

  However, in order to sterilize the heat-resistant spore bacteria, the food dough cannot be sterilized using a retort. If the food dough is sterilized with a retort, for example, the yeast is killed or the dough becomes sticky. In other words, the food dough cannot be provided with a porous structure by a subsequent baking step, and the food dough sterilized using the retort greatly impairs the value as a food. And also in the retort process after a dough baking process, an external shape cannot be maintained by high temperature / high pressure conditions, and the value as a foodstuff will be impaired greatly.

  From the above knowledge about the bacteria, it was considered that the heat-resistant spore bacteria remaining in the food dough rapidly grew when nutrients and water were supplied from the filling. That is, it was considered that filling decay in a filling-containing food with a short shelf life occurred not from the filling itself but from the contact surface between the baked food dough and the filling and spread inside and outside the filling. And if there was no adhesion of a new microbe from the external environment of the food containing a filling, the idea was that only the heat-resistant spore bacteria should be controlled. Already, the external environment can be effectively sterilized using alcohol or organic acid.

  A hop extract has a strong bacteriostatic effect against the heat-resistant spore bacteria which are Gram-positive bacteria. When a hop extract was mixed with a filling with reduced Brix sugar content and bread was produced using the filling containing the hop extract, the shelf life of the produced bread was significantly prolonged. From this, the inventor of the present application is able to squeeze heat-resistant spore bacteria (gram-positive bacteria) in the food dough that the hop extract during filling and / or after baking exudes from the filling into the food dough and remains after baking. Was estimated to be bacteriostatic. It was also estimated that food spoilage could be suppressed.

  Accordingly, it is an object to be solved to provide a filling-containing food that can be stored for a long period of time, a method for producing the filling-containing food, and a bacteriostatic method for heat-resistant spore bacteria in food that has undergone a baking process.

(First invention)
The configuration of the first invention of the present application for solving the above problems is as follows.
It is a manufacturing method of the filling containing foodstuff containing the following (A)-(B) process.
(A) A step of obtaining a sterilized filling containing a hop extract.
(B) The process with which the said filling is provided in the state which contacted the baked food dough.

(Second invention)
The configuration of the second invention of the present application for solving the above problem is as follows.
Said (B) process is a manufacturing method of the filling containing foodstuff of 1st invention achieved by making the said filling and food dough before baking contact and baking.

(Third invention)
The configuration of the third invention of the present application for solving the above problem is as follows.
It is a manufacturing method of the filling containing foodstuff of the 1st invention or 2nd invention whose Brix sugar degree of the said filling is 60 degrees or less.

(Fourth invention)
The configuration of the fourth invention of the present application for solving the above problem is as follows.
First to third inventions in which the filling contains one or more selected from cereals, cereal flours, fats and oils, sugars, dextrin, dietary fiber, spices, meat, fish meat, vegetables, fruits, vegetable proteins, and seasonings. It is a manufacturing method of the food containing a filling in any one of invention.

(Fifth invention)
The configuration of the fifth invention of the present application for solving the above problem is as follows.
It is a manufacturing method of the filling containing foodstuff in any one of 1st invention-4th invention whose content of the hop extract in the said filling is 0.01-40 weight part with respect to the whole filling.

(Sixth invention)
The configuration of the sixth invention of the present application for solving the above-described problems is as follows.
It is a manufacturing method of the filling containing foodstuff in any one of the 1st invention-the 5th invention whose said filling containing foodstuff is bread, confectionery, or a snack.

(Seventh invention)
The configuration of the seventh invention of the present application for solving the above problem is as follows.
Furthermore, it is a manufacturing method of the filling containing foodstuff in any one of 1st invention-6th invention including the following (C) process.
(C) A step of packaging the baked filling-containing food.

(Eighth invention)
The configuration of the eighth invention of the present application for solving the above problem is as follows.
A bacteriostatic method of food comprising providing a sterilized filling containing a hop extract in contact with a baked food dough.

(9th invention)
The configuration of the ninth invention of the present application for solving the above problems is as follows.
The bacteriostatic method for food according to the eighth invention, wherein the bacteriostatic bacteria are heat-resistant spore bacteria.

  A food excellent in preservability can be produced by the method for producing a filling-containing food. Further, the produced filling-containing food has good taste and texture.

  It is considered that the hop extract exudes into the food dough from the sterilized filling containing the hop extract, and the heat-resistant spore bacteria in the food dough remaining after baking can be bacteriostatic.

  As described above, by devising the combination of baking and filling, the target to be bacteriostatic can be limited, and even food containing a filling with a low Brix sugar content is excellent in preservability. Preferably, the side dish type filling containing food excellent in preservability is obtained.

  Hereinafter, embodiments of the invention disclosed in the present application will be described including the best mode.

[Method for producing filling-containing food]
The manufacturing method of the food containing a filling disclosed in the present application includes the following steps (A) to (B).
(A) A step of obtaining a sterilized filling containing a hop extract.
(B) The process with which the said filling is provided in the state which contacted the baked food dough.

  The order of (A) process and (B) process is not specifically limited. In addition to the above-described steps (A) and (B), other steps may be included. Preferably, the method includes a step of packaging the baked filling-containing food. The filling-containing food may be distributed and stored in a packaged state.

  The filling contains a hop extract. The filling is sterilized.

  Filling is a kind of confectionery / breadmaking or cooking ingredients, and means so-called ingredients such as sugar beet bread, sweet buns and sandwiches, cakes, pies, and wrapped pizzas, and the contents and fillings. Furthermore, this filling can also be used as a topping as a top ingredient in similar foods. In other words, it is important that all or part of the form of the filling mentioned here is in direct contact with the fabric. However, putty that is minced with ingredients such as meat and fish and kneaded into a paste is not included in the filling. Putty is a type of confectionery, bread, or cooking material. It is a dish in which ingredients such as meat and fish are minced and kneaded into a paste. At present, kneaded foods are generally called putty, and in addition to the conventional ingredients wrapped in dough, they are applied as spreads or eaten as hamburgers. That is, the term “filling” as used herein refers to a food material that does not contain the putty and is intended to be wrapped in or placed on dough.

  The filling preferably contains at least one selected from cereals, cereal flours, fats and oils, sugars, dextrin, dietary fibers, spices, meat, fish meat, vegetables, fruits, vegetable proteins, and seasonings. More preferably, it contains one or more selected from meat, fish, vegetables, fruits, and vegetable proteins. The filling is preferably a sugar beet-type filling in addition to grains, koshi-an, etc., and curry filling, beef stew filling, bolognese filling, meat chili filling, tuna may filling, etc. can be preferably exemplified.

  The sugar beet filling is characterized by high protein and water content such as livestock meat, chicken, fish and eggs, and low sugar content such as sugar.

  The Brix sugar content is a scale name indicating the solid content concentration in a solution. The definition is a scale in which the refractive index is converted to the weight percentage concentration of a sucrose solution at 20 ° C. In the present application, a value measured using a refractometer is set as the Brix sugar content. The Brix sugar degree of the sterilized filling containing the hop extract is not particularly limited, but is preferably 60 degrees or less, more preferably 55 degrees or less, and further preferably 50 degrees or less.

  Hops, which are raw materials for the hop extract used in the present invention, are perennial plants of the mulberry family. There are many types of hops. They are roughly divided into four types. (1) Aroma varieties with the best aroma, (2) Aroma hops, (3) Hop varieties that have no features and are not regarded as important worldwide, (4) Bitter hops. Any varieties can be preferably used for the hop extract used in the present invention. Moreover, you may mix and use 2 or more types of the said hop.

  The part of the hop used for extraction is not particularly limited, but it is preferably a flower, a fruit, a leaf, a stem or the like. In addition, there is a product obtained by pulverizing hop blossoms and fruit fruits into a pellet after low-temperature pulverization, but the hop extract used in the present invention can also be used as a raw material. Furthermore, these can be combined and used simultaneously.

The method for obtaining the hop extract is not particularly limited, and a well-known method can be used. Examples thereof include solvent extraction using a solvent such as water, saline, alcohol, ether, acetone, and hexane, pressing, steam distillation, CO ₂ supercritical fluid extraction, and the like. A preferable extraction condition is high-pressure hot water extraction at 121 ° C., 2 atm, and 15 minutes. Commercially available products can also be used as appropriate, and examples include Hoplex, manufactured by Mitsubishi Kasei Foods Corporation, and Isohop, manufactured by Botanics.

  The composition of the hop extract is not limited, but preferably contains a component that dissolves in an ingestible liquid from the viewpoint of oozing into food dough. The form of the hop extract is not limited, but is preferably liquid.

  Although content of the hop extract contained in the said filling is not specifically limited, It is preferable that it is 0.01-40 weight part with respect to the whole filling, and it is more preferable that it is 0.03-10 weight part.

  When the content of the extract is specified by dry matter weight, it is preferably 20 to 50 ppm as β acid, and more preferably 25 to 40 ppm as β acid.

  That is, the said hop extract may contain the component which can be obtained as dry matter, and may contain the volatile component which cannot be obtained as dry matter. Examples of preferable components include α acid and β acid.

  The order of mixing the hop extract into the filling and sterilization is not limited. However, when the hop extract is mixed after the sterilization of the filling, the mixing should prevent contamination by new bacteria.

  The treatment for sterilizing the filling is not particularly limited, but it is preferable to perform the sterilization treatment by a pressure heating kettle (retort), a low pressure heating kettle (simple retort), normal pressure heating (boiling), or the like. Specific conditions for the sterilization treatment can be appropriately determined depending on the composition of the filling. Preferably, it is 121 ° C., 2 atm, and 99 minutes.

  When the filling containing hops is retorted or baked, the extract may be eluted from the hops during filling by these steps. Therefore, it is also effective for the filling to contain pulverized flowers, berries, leaves, stems, or flowers, berries, leaves, stems themselves, or a mixture thereof. In this case, the process produces a hop extract during filling.

  As described above, in the baked food dough, heat-resistant spore bacteria (gram-positive bacteria) should be bacteriostatic. That is, bacteriostasis is possible when the filling containing the hop extract contacts the baked food dough. Therefore, the means for achieving the “state in which the filling is in contact with the baked food dough” defined in the step (B) is not particularly limited. Preferably, the step (B) is achieved by bringing the filling and the food dough before baking into contact with each other and baking. Preferably, the filling is brought into contact with the baked food dough. At that time, the combined filling and baked food dough can be heated and baked again, but need not be baked.

  The filling can also be used in combination with other fillings. The other fillings may or may not contain a hop extract, or may or may not contain other shelf life improvers and preservatives. Other shelf life improvers and preservatives include, for example, glycine, shirako protein, nisin, wasabi extract, pepper extract, sodium acetate, sodium propionate, polylysine, glycerin fatty acid ester, lysozyme, chitosan, thiamine lauryl sulfate And sodium sorbate, sodium benzoate, pectin degradation products and the like.

  As a specific aspect in which the filling containing the hop extract contacts the baked food dough, the filling is on the dough, the filling is wrapped in the dough (the dough completely fills the filling) And a mode in which part of the filling is exposed to the outside), and the filling is sandwiched between the fabrics.

  The filling-containing food produced by the method for producing a filling-containing food disclosed in the present application is preferably bread, confectionery, or snack. Preferred are side dish bread, pizza, and soy sauce.

[Bacteriostatic method]
The present application discloses a bacteriostatic method of food comprising providing a sterilized filling containing a hop extract in contact with the baked food dough. Thus, the present application also discloses a Gram positive bacteriostatic filling that is used in combination with a baked food dough and contains a hop extract.

  According to the knowledge obtained by the present inventor, the filling can be sterilized by retort treatment or the like. Moreover, in the baked food dough, what should be bacteriostatic is heat-resistant spore bacteria (gram-positive bacteria). A hop extract is effective for bacteriostasis of the Gram-positive bacteria.

  That is, if the sterilized filling containing the hop extract is brought into contact with the baked food dough, the hop extract in the filling exudes from the filling into the food dough and remains after baking. It is estimated that gram-positive bacteria in it can be bacteriostatic.

  A preferred embodiment of the contact is the same as the method for producing the filling-containing food.

  Examples are described below. The invention disclosed in the present application is not limited to the following examples.

  Tables 1 to 10 at the end show the evaluation results of Test Examples 1 to 24 and each test example. Test Examples 2-4, 6, 8, 10-12, 14, 16, 18-20, 22 and 24 correspond to Examples, and Test Examples 1, 5, 7, 9, 13, 15, 17, 21 and 23 corresponds to the comparative example. Among these test examples, Test Example 1 to Test Example 4 shown in Table 1 are test examples of curry filling production when the amount of hop extract added is different. In addition, Test Example 5 to Test Example 8 shown in Table 2 are test examples for the production of granule having different sugar levels when the addition amount of the hop extract is different. In Tables 1 to 6, all parts of the ingredients are in parts by weight.

  In the following tests, “Hope Extract” used was a Hoplex (liquid product) manufactured by Mitsubishi Chemical Foods Corporation. The concentration of β-acid in Hoplex is about 6%. Further, as the β acid, lupron, adolpron, colpron, postlupron, and prelupron are included. In Tables 1 to 6, the amount of hop extract contained in the filling according to each example is described. In Tables 1 to 6, the column indicating the manufacturing and packaging processes of filling, bean paste, bread, etc. indicates that the process proceeds in the order of the processes described above from the processes described above. In Tables 1 and 2, for the sake of convenience, arrows are given in the tables to indicate the order in which the steps proceed. Moreover, in Table 1 and Table 2, the sterilization process was performed at 2 atmospheres. In Table 2, Table 4 and Table 6, the Brix sugar content is simply described as “sugar content”. In Tables 7 to 10, items such as “D + 1” indicate the number of storage days after manufacture by the numbers.

[Test Example 1 to Test Example 4]
The view of Table 1 is as follows.
That is, for Test Example 1 to Test Example 4 noted as “Curry Filling (1)” to “Curry Filling (4)”, the “Combination” column provided at the top of the table shows the curry filling (1) to curry filling (4). The formulation is shown. In addition, the sugar content of curry filling is less than 41 degrees Brix sugar degree in all the test examples. The portion of the food additive in this includes the added amount of the hop extract, and the added amount of the hop extract is shown in the lower part thereof. That is, Test Example 1 “Curry Filling (1)” has a hop extract addition amount of 0 (no addition), and Test Example 2 “Curry Filling (2)” has a hop extract addition amount of 0.025 parts. Test Example 3 “Curry Filling (3)” has a hop extract addition amount of 0.05 part, and Test Example 4 “Curry Filling (4)” has a hop extract addition amount of 0.075 part. Show. Furthermore, a filling having such a blending content was manufactured under the conditions shown in the “Manufacturing process” column below.

  In the process of each of the above test examples, as a roasting, a direct flame horizontal axis kneader manufactured by Kajiwara Co., Ltd., as a heating, a steam-type oblique axis kneader manufactured by Kajiwara Co., Ltd., as a sterilization / cooling manufactured by Nisaka Manufacturing Co., Ltd. A stationary sterilizer was used for each.

[Test Example 5 to Test Example 8]
The view of Table 2 is as follows.
That is, for Test Example 5 to Test Example 8 noted as grain sauce (1) to grain sauce (4), in the column of “Formulation” provided at the top of the table, grain sauce (1) to grain sauce (4) The formulation is shown. That is, Test Example 5 “Granan (1)” has a Brix sugar degree of 45 degrees and the hop extract addition amount is 0, and Test Example 6 “Granan (2)” has a Brix sugar degree of 45 degrees and the hop extract addition amount is 0. 0.05 parts, Test Example 7 “Granan (3)” has a Brix sugar content of 60 degrees and the hop extract addition amount is 0, and Test Example 8 “Granan (4)” has a Brix sugar content of 60 degrees and has a hop It shows that the extract addition amount is 0.05 part. Furthermore, each grain sauce having such a blending content was produced under the conditions shown in the “Production Process” column below.

  In the process of each of the above test examples, as a steamed astringent cut, a bean-boiled pot made by Hashimoto Foods Industry Co., Ltd., a heat-concentrated Ankuri pot made by Otake Food Machinery, and a sterilized cooling tank made by Meiwa Were used respectively.

[Test Example 9 to Test Example 12]
In Test Example 9 to Test Example 12 in Table 3, the curry bread storage stability was evaluated. That is, bread making is performed by blending a long life bread that is suitable for long-term storage and can be stably evaluated with a slow deterioration of bread dough, and the shape of the bread making is in the bread dough as described in Test Example 1 to Test. Evaluation was made with a square cut sandwiching the curry filling prepared in Example 4. The composition of the medium seed and the main shell and the implementation conditions of the process are shown in each column of “medium seed” and “main shell” according to Test Example 9 to Test Example 12 in Table 3. The subsequent storage conditions are shown in the “Storage” column. The equipment used was a vertical mixer manufactured by Kanto Blender Kogyo Co., Ltd., a sheeter table manufactured by Rondo Co., Ltd. It is. Moreover, 1.5 g of fresh dots made by Daiwa Paper Industries Co., Ltd. were used as the alcohol volatilizing agent enclosed when individually packaging the finished bread.

[Test Example 13 to Test Example 16]
In Test Example 13 to Test Example 16 in Table 4, the storage stability of the granule protein was evaluated. That is, the bread making was performed using the same bread dough as in Test Example 9 to Test Example 12, and square cut by sandwiching the grain bean prepared in Test Example 5 to Test Example 8 in the same dough. Evaluated with things. The composition of the middle seed and the main shell and the implementation conditions of the steps are shown in the columns of “medium seed” and “main shell” according to Test Example 13 to Test Example 16 in Table 4, respectively. The subsequent storage conditions are shown in the “Storage” column. The equipment used, the alcohol volatilizer, and the thermostat were the same as in Test Example 9 to Test Example 12.

[Test Example 17 to Test Example 20]
In Test Example 17 to Test Example 20 in Table 5, the storage stability of curry soup was evaluated. That is, in the evaluation, the manufacture of the yaki is carried out with a formulation that makes the dough part easy to eat even if it is swallowed (sponge-like), and the shape is in the above-mentioned test examples 1 to 4 in the dough The prepared curry filling was evaluated in a round bowl shape. The conditions for blending, process and storage are shown in the columns of “Formulation”, “Process” and “Storage” according to Test Example 17 to Test Example 20 in Table 5, respectively. The equipment used was a mixer manufactured by Kanto Blender Kogyo Co., an oven of Kotobuki Baking Machine Co., Ltd., and the temperature chamber used for storage was an incubator manufactured by Sanyo Corporation. Moreover, 1.5 g of fresh dots made by Daiwa Paper Industries Co., Ltd. were used as the alcohol volatilizing agent enclosed when individually wrapping the finished soup.

[Test Example 21 to Test Example 24]
In Test Example 21 to Test Example 24 in Table 6, the preservability of the grain bean paste was evaluated. That is, for the production of oysters, the same dough as in Test Examples 17 to 20 was used, and the granule prepared in Test Example 5 to Test Example 8 was wrapped in the same dough in the shape of a round bowl. It was evaluated with. The conditions for blending, process and storage are shown in the columns of “Formulation”, “Process” and “Storage” according to Test Example 21 to Test Example 24 in Table 6, respectively. The equipment used, the alcohol volatilizer, and the thermostat were the same as in Test Example 17 to Test Example 20.

[Evaluation results of Test Example 9 to Test Example 24]
Tables 7 to 10 show the evaluation results of predetermined evaluation items for bread and soy sauce manufactured according to Test Example 9 to Test Example 24.

  Among these, the sensory evaluation for food texture and flavor was made up of a total of 30 employees of the applicant company as panelists, and each person was asked to perform a four-level evaluation of 1 to 4 points for each evaluation item. Four points are the highest evaluation, and one point is the lowest evaluation. And since it evaluated by the total score of 30 panelists for each sensory evaluation item, the highest possible score is 120 points, and the lowest possible score is 30 points. In addition, when the product had a strange odor, the food texture test was not performed and the flavor was evaluated only for the aroma. In this case, only the fragrance is evaluated, there is no taste evaluation, and the “flavor” evaluation is low.

  In Tables 7 to 10, the evaluation results of sensory evaluation are shown by symbols. When the total evaluation score was 101 to 120, it was determined as “good” and “「 ”. When the total evaluation score was 76 to 100, it was evaluated as “normal”, and a “◯” symbol was given. When the total evaluation score was 51 to 75, it was evaluated as “slightly bad” and used as a “Δ” symbol. When the total evaluation score was 30 to 50, it was evaluated as “bad”, and “x” symbol was given.

  In Tables 7 to 10, there are bacteria test items as evaluation items other than the sensory evaluation. This was done by sampling 5 g of the product stored in the incubator until the specified number of storage days so that the bread dough part and the filling part were included, respectively, and then inspecting according to the food sanitary apparatus BACcT method. In addition, the sample of the heat-resistant spore bacteria was similarly sampled and suspended, boiled in boiling water for 10 minutes, immediately cooled with running water, and examined according to the food hygiene device BACcT method.

The method of the bacteria test is as follows.
Number of general viable bacteria: Petri film method (dry medium method: medium name: petri dish AC *) Food hygiene inspection guidelines included coliform group: Petri film method (dry medium method: medium name: petri dish CC *) food hygiene inspection guidelines included yellow grape Staphylococci: Petrifilm method (dry medium method: medium name: STX plate *) Food hygiene inspection guidelines included Mold, yeast: Petrifilm method (dry medium method: medium name: YM plate *) Food hygiene inspection guidelines heat resistant spore bacteria : Petri film method (dry medium method: medium name: petri dish HS) Heat treatment: 10 minutes in boiling water

  When the evaluation result of the bacteria test was less than 100 cfu / g, it was determined as “good” and “「 ”symbol. When the number of bacteria was 100 cfu / g or more and less than 1000 cfu / g, “normal” was given and “◯” was given. When the number of bacteria was 1000 cfu / g or more and less than 5000 cfu / g, it was determined as “slightly bad” and “Δ” symbol. When the number of bacteria was 5000 cfu / g or more, it was determined as “bad” and “×”. cfu is an abbreviation for Colony forming unit, which is a unit representing the number of bacteria detected as a colony of bacteria.

  Comprehensive evaluation that combines the above sensory evaluation and fungus test evaluation is “good” with “◎” symbol, “normal” with “○” symbol, “slightly bad” with “△” symbol, and “bad”. The “x” symbol was used. The overall evaluation is “◎” for all sensory evaluations and bacterial tests, “◎”, “○” and “○” or only “○” for “○” and “△”. In some cases, “△” and “×” are “x”.

  In Test Example 9 to Test Example 12 in Table 7, in the case of the test example 9 with no hop extract added, viable bacteria and heat-resistant spore bacteria grew in the second week after the production, and it was slightly combined with the flavor. A bad “Δ” evaluation was obtained, and in the third week after the production, further general viable bacteria and heat-resistant spore bacteria proliferated, and a bad odor was generated, resulting in a bad “×” evaluation. However, in Test Example 10, a significant improvement in evaluation was observed, and even in the third week after production, both the number of viable bacteria and the number of heat-resistant spore bacteria were suppressed, and the taste of sensory evaluation was good “◎”. Furthermore, in the case of addition of the hop extract of Test Example 11, there was no rot odor even after 7 weeks from the production, the growth of the bacteria was suppressed more favorably, and the taste was good “◎”. And the texture of bread dough did not become harder than immediately after production, but rather became softer, and this phenomenon was more prominent in the portion closer to filling. This is presumed that moisture has transferred from the contact surface of the filling into the bread dough, and this is apparent from the fact that the flavor of the bread dough close to the filling shifts the color and taste of the filling. It is presumed that the hop extract dissolved in the moisture of the filling is transferred at the same time, and bacteriostatic of the heat-resistant spore bacteria present in the bread dough is performed.

  In Test Example 13 to Test Example 16 in Table 8, in the test example 13 with no added hop extract having a sugar content of 45 degrees, general viable bacteria and heat-resistant spore bacteria grow and taste in the second week after production. In addition, the evaluation was slightly bad “△”, and a bad “×” evaluation was generated in 3 weeks after production due to the occurrence of rot odor. However, in the case of adding hop extract with a sugar content of 45 degrees in Test Example 14, there was no spoilage odor even after 7 weeks from the production, the growth of general viable bacteria and heat-resistant spore bacteria was suppressed, and the flavor was also good. ◎ ”. As described above, storage stability was improved even when the brix sugar content of the filling was lowered. And the texture of bread dough did not become harder than immediately after production, but rather became softer, and this phenomenon was more prominent in the portion closer to filling. This is presumed that moisture has transferred from the contact surface of the filling into the bread dough, and this is apparent from the fact that the flavor of the bread dough close to the filling shifts the color and taste of the filling. It is presumed that the hop extract dissolved in the moisture of the filling is transferred at the same time, and bacteriostatic of the heat-resistant spore bacteria present in the bread dough is performed. Further, in the case of Test Example 15 without addition of the 60 degree sugar extract hop extract, the evaluation of “△” was slightly worse in the growth of general viable bacteria and heat-resistant spore bacteria in the seventh week after the production. In the case of adding the hop extract, the growth of general viable bacteria and heat-resistant spore bacteria was suppressed even in the seventh week after the production, and the result was good “◎”.

  In Test Example 17 to Test Example 20 of Table 9, the hop extract-free product of Test Example 17 produced a rotting odor in the first week after production, giving a bad “x” evaluation. However, in Test Example 18, a significant improvement in the evaluation was recognized, and it was good “◎” until the first week after production, and the flavor was generally “◯” even after the second week after production. Furthermore, in the case of adding the hop extract of Test Example 19, there was no spoilage odor even after 7 weeks from the production, the growth of general viable bacteria and heat-resistant spore bacteria was suppressed, and the flavor was good “◎”. It was. And the texture of the oyster dough is not as hard as it was immediately after production, but rather soft, and this phenomenon was more prominent in the part closer to the filling. This is presumed that moisture has transferred from the contact surface of the filling into the soy dough, and this is evident from the fact that the taste of the soy dough close to the filling has shifted the color and taste of the filling. It is presumed that the hop extract dissolved in the moisture of the filling is transferred at the same time to bacterize the thermostable spore bacteria present in the oyster dough.

  In Test Example 21 to Test Example 24 in Table 10, with the 45-degree sugar-free hop extract additive, which is Test Example 21, a rotting odor was generated two weeks after production, and general viable bacteria and heat-resistant spore bacteria grew. It was a bad “×” rating. However, in the case of addition of hop extract having a sugar content of 45 degrees which is Test Example 22, there is no rot odor even after 7 weeks from the production, the growth of general viable bacteria and heat-resistant spore bacteria is suppressed, and the flavor is also good. ◎ ”. As described above, storage stability was improved even when the brix sugar content of the filling was lowered. And the texture of the oyster dough is not as hard as it was immediately after production, but rather soft, and this phenomenon was more prominent in the part closer to the filling. This is presumed that moisture has transferred from the contact surface of the filling into the soy dough, and this is evident from the fact that the taste of the soy dough close to the filling has shifted the color and taste of the filling. It is presumed that the hop extract dissolved in the moisture of the filling is transferred at the same time to bacterize the thermostable spore bacteria present in the oyster dough. In addition, in the test example 23 without addition of the hop extract having a sugar content of 60 degrees, the growth of general viable bacteria and heat-resistant spore bacteria was slightly worse in the sixth week after the production. In the case of adding the hop extract, the growth of general viable bacteria and heat-resistant spore bacteria was suppressed even in the seventh week after the production, and it was good “良好”.

  By the invention which this application discloses, the filling containing foodstuff which can be preserve | saved for a long period of time at room temperature, the manufacturing method of the said filling containing foodstuff, and the bacteriostatic method of the heat resistant spore bacteria in the foodstuff which passed through the baking process are provided.

Claims (3)

A method for producing a filling-containing food comprising the following steps (A) to (B).
(A) A step of obtaining a sterilized filling containing a hop extract.
(B) The process with which the said filling is provided in the state which contacted the baked food dough. The method for producing a filling-containing food according to claim 1, wherein the step (B) is achieved by bringing the filling and the food dough before baking into contact with each other and baking. The method for producing a filling-containing food according to claim 1 or 2, wherein the filling has a Brix sugar content of 60 degrees or less.