JP2016067343A - Pudding which has improved flavor by addition of nut, and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems for example, dessert which is produced via heating processing is general dessert, but, when a material formed by processing nuts, is added to the dessert, an aroma component is vaporized and oxidized due to heating, and the aroma forming flavor is reduced.SOLUTION: The aroma component derived from nuts is efficiently captured and held in a commodity, using property of the material itself, and a structure of final product. The product in which, the aroma component derived from nuts is efficiently held, exhibits unique and preferable flavor when one eats the product, and value of the product as a palatable food product significantly increases by improvement of taste quality.SELECTED DRAWING: Figure 1

Description

  Pudding categorized as desserts as processed foods (hereinafter simply referred to as desserts) has products with a variety of tastes, appearances, and price ranges, which are preferred by both men and women in a wide range of ages. Rarely purchased and consumed.

  The present invention relates to a processing process for desserts, which are palatability processed foods, and a method for improving taste by blending nuts such as almonds (edible seeds, nuts, etc.) and the use thereof It is intended for processed food.

  The desserts mentioned here are pudding / mousse / bavaroa (some or all of eggs, dairy products, sugars, gelling agents, thickeners as main ingredients), coffee jelly (same coffee, sugars) , Gelling agents, thickeners, some or all), fruit jelly (fruit juices, sugars, gelling agents, some or all of thickeners), etc. As an auxiliary material characterizing a product, foods such as nuts, various acidulants, flavors and coloring agents are generally used alone or in combination.

  The aforementioned desserts that are the subject of the present invention are manufactured and sold in accordance with laws and regulations (Food Sanitation Act, Sanitary Code for Western Confectionery: Circular Food No. 54) for the purpose of ensuring food safety. In many cases, it is necessary to provide a “heat sterilization process” as a manufacturing process in order to meet the hygienic standards of the product and to guarantee the quality within the shelf life at the time of sale.

  This "heat sterilization process" eliminates or reduces the effects caused by microorganisms harmful to the human body, but changes the aroma and taste, which are important preference components depending on conditions, and should be inherent The current situation is that the advantageous properties of the product are irreversibly impaired as a result of processing.

  In response to this situation, in many cases, a perfume preparation that is a mixture of highly purified chemical compounds and highly purified products is added.

  A general method is to increase the amount of the fragrance preparation added and increase the fragrance component to obscure changes due to the “heat sterilization process”.

  As a published technique having similarity in terms of handling useful ingredients for foods, for example, a technique that has been studied as a method for extracting an active ingredient contained in nuts and the like, such as Patent Publication No. 2007-252357, It is disclosed.

  JP 2007-252357 A

  One of the problems in the existing manufacturing technology is that adverse effects on the flavor of foods are likely to occur in the “heat sterilization process” of desserts that are processed foods.

  However, not only the adverse effect of the “heat sterilization process” but also the loss and change of aroma components often occur in the storage environment after sealing.

  Although it is a common technique to treat these as a lack of aroma components and to use expensive fragrance preparations to suppress the loss or reduce the degree of influence, this method is an increase in raw material costs.

  In addition, the effect of adding a fragrance preparation to be used, that is, a chemically synthesized fragrance component, is difficult to predict as the degree of deterioration or deterioration compared to the effect of a natural fragrance component. It takes time, labor, and money to make prototypes and evaluate them.

  In other words, since it is necessary to repeat the number of trial productions in order to select and evaluate the validity of the fragrance preparation and the usage fee, it is economical in both the manufacturing process based on the raw material costs described above and the design process based on the trial production. It can be said that it has the problem of.

  From the above, using nuts containing natural aroma components that have natural aroma characteristics and are less expensive than perfume formulations, finding a production method that suppresses deterioration and deterioration of the aroma components It is very effective for improving taste quality and provides an economical commercial effect.

  The present invention has been made in order to solve the above-mentioned problems, and does not intend to extract the components as shown in the above-mentioned document, but to reduce the flavor-related components lost by processing. By creating a processing method and suppressing the decrease, the flavor of the final product is remarkably improved, the cost effectiveness is enhanced and the taste is improved.

  As a dessert having a structure that solves the problem, a pudding comprising a caramel sauce portion and the like disposed as a lower layer including re-roasted nuts and a pudding base portion disposed above the lower layer is produced. To do.

  The term “re-roasting” as used herein refers to a process in which the nuts that have been roasted for edible use are further heated at 85 to 180 degrees Celsius.

  In the pudding having this structure, the aromatic component contained in the natural nuts is transferred from the nut tissue to the pudding base portion due to the effect of re-roasting.

  In the above production, it is desirable that the purine base portion has a structure in which a plurality of purine base portions having different compositions are arranged in descending order of specific gravity from the bottom to the top.

  The structure having a plurality of layers means that an interface exists between the layers.

  The formation of this desirable structure is because the natural aroma components transferred from natural nuts as a result of re-roasting are oxidized due to contact with air in the container or the like, or deterioration due to air splattering into the air, Or it reduces the possibility of loss.

  In addition, a method for solving the problem is to prepare a liquid pudding base part, heat it, inject it into the container, and then prepare it so that it contains re-roasted nuts and has a higher specific gravity than the pudding base part. Injecting the caramel sauce portion from above the unsolidified pudding base portion.

  By this method, when solidified, a pudding having a caramel sauce portion having a large specific gravity arranged below the pudding base portion can be produced as a dessert product composed of two layers.

  In order to further comprise three or more layers in this method, it is necessary to combine the layer components having different specific gravity or apparent specific gravity and different component compositions, and to separate them prior to solidification. It can be realized by preparing a mixed pudding base part mixed solution, heating and pouring it into the container.

  The apparent specific gravity here means the ease of sinking of this component when it contains a component that cannot be expressed as specific gravity because it does not have a uniform structure as a liquid layer, such as an aggregate. This is the order of arrangement determined according to.

  When the caramel sauce portion containing the re-roasted nuts and having a higher specific gravity than each layer constituting portion of the pudding base portion is injected into this pudding base portion mixed solution and solidified, the pudding composed of a plurality of layers is formed. Is possible.

  According to the present invention described above, the flavor due to the aroma component in the taste of the final product is remarkably improved.

  As an improvement point, it is possible to constitute a dessert having a structure in which the fragrant flavor of nuts blended as an auxiliary material is sufficiently transferred and maintained in the product and the flavor is not easily deteriorated by oxygen or the like.

  In addition, the degree of improvement can be adjusted by simply adjusting the amount of re-roasted nuts to be added, and the result of a change in the composition ratio can be anticipated in a metered manner. Therefore, the amount of work and cost for design development can be reduced.

  In FIG. 1, the structure of the purine relating to the present invention is illustrated.

  The “bottom layer”: 7 is arranged in the “container”: 2, and the “first layer”: 4 is arranged thereon.

  “Air layer”: 3 is a space existing between “lid”: 1 and “first layer”: 4 for sealing the container.

  Since the oxygen contained in the “air layer” is in contact with the “first layer”, most of the fragrance components contained in the “lowermost layer” have an oxidizing action on the components contained in the “first layer”. Therefore, it is held without being affected by oxidation.

  The aroma component of the re-roasted nut contained in the “lowermost layer” diffuses and moves little by little to the adjacent “first layer”. At this time, between the “lowermost layer” and the “first layer”, It has to pass through the interface, resulting in a diffusion suppressing effect due to the difference in composition and structure.

  The configuration schematic diagram B and the diagram C will be described later.

  In the present invention, a plurality of gel layers or paste-like layers (hereinafter simply referred to as “hierarchies”) constitute a product, thereby suppressing the diffusion of aroma components of nuts by a single or multiple layer interface. , Including as a structural element preventing escape from the top layer that is exposed to air to the gas phase.

  The premise regarding this element is that the change in fragrance and taste resulting from the above-mentioned “heat sterilization process” is caused by volatilization of a plurality of “fragrance components” with low molecular weight and from the hierarchy itself containing these fragrance components to the container The balance of residual “aroma components” in the product is physically or chemically and irreversibly lost due to, for example, being transferred to and dissipated into the adjacent gas phase, or being oxidized by the influence of oxygen molecules in the transferred gas phase. The phenomenon of change and loss is considered to be the main factor.

  This phenomenon is thought to be due to the fact that the “heat” given by the “heat sterilization process” plays a major role in the behavior of aroma components as the residual heat in the production process and acts as an adverse factor. As a matter of course, it has already been generally performed as a natural technical element by a method of shortening the time until the “cooling process” performed later.

  Now, in order to reduce the loss due to the gas phase dissipation and component oxidation, it can be achieved by including a component that contributes to flavor in a layer other than the layer exposed to air in the container. These factors are prevented or considerably reduced by the present invention.

  As an example, the main aroma component derived from almond seed is said to be “benzaldehyde C7H60” (structural formula is shown in FIG. 4 of the drawings), but this is a polar molecule and is easily oxidized. It changes to benzoic acid by the thing, and it is easy to produce aroma change.

  Maintaining such an aroma component substance in a gel that can prevent or suppress exposure to air is a very effective method for improving the flavor of gelled foods.

  Moreover, when the said gel contains fat content, the further improvement of the characteristic regarding flavor improvement is anticipated by the polarity of an aromatic component molecule | numerator affecting.

  Other factors related to the reduction or degradation of flavor include the by-products that have malodors due to the mutual and irreversible oxidation reaction of nitrogen compounds and carbohydrates, as typified by the Maillard reaction. Does not hesitate, and its prevention and mitigation are difficult.

  For this reason, a technique for retaining as much aroma component substances derived from natural food materials themselves and having a good flavor in food as much as possible is remarkably useful for reducing the adverse effects caused by various by-products.

  In addition, it is one of the achievements of the present invention that the nut ingredients used in products can be obtained with better results than ever before by performing the heat treatment unique to the present invention on the nut raw materials used in the products. It is.

  In general, nuts such as almonds, peanuts, and macadamia nuts are eaten with roasted processing, which reduces moisture or makes it easier to digest, This is done for the purpose of adding flavor.

  The treatment is heating using a heat source such as an open flame, hot air, or infrared rays without adding moisture, and a condition of about 180 minutes to 220 degrees Celsius for about 5 minutes to 10 minutes is often used.

  The roasted nuts naturally have a taste such as fragrance sufficient to eat as it is, but for the purpose of adding a unique aroma to the added desserts Therefore, it cannot be said that the use degree of the fragrance component is sufficient.

  In the present invention, by significantly increasing the degree of utilization of the aroma component in this respect, it is possible to create a pudding having a sufficient fragrance derived from a raw material, even though the addition amount of nuts is very small. The method is obtained.

  The third aspect of the present invention is a method for creating a pudding having a plurality of hierarchies to which the improvements described so far are applied.

  When injecting and filling multiple liquids with different specific gravities into a single container, they can easily mix with each other, but this procedure can be avoided or reduced by taking appropriate steps. However, it is possible to form a structure composed of a plurality of layers as a product.

  The contents of each of the above technical elements are described below.

  In preparing the pudding based on the present invention, it is necessary to treat the nuts.

  This treatment is included in the structure of the nuts by further heating the nuts that have been subjected to the “roasting process for eating as it is” (hereinafter simply referred to as roasting process or roasting). A unique fragrance component facilitates the transition to pudding.

  The structure of nuts is generally composed of a fine structure of cell organs, but this state is typically a structure in which natural fats and oils are composed of carbohydrates etc. Can be expressed as being held in

  In contrast to these conditions, roasting is mainly effective for chemical changes such as the Maillard reaction on the support made of carbohydrates and proteins in nuts. Furthermore, it is one of the elements of the present invention to apply a certain amount of heat (hereinafter simply referred to as re-roasting in the present invention).

  The purpose of this re-roasting is to destroy the holding body by causing further dehydration or partial carbonization by further heating the part that is affected by heating in the roasting process.

  As a result of this re-roasting, it is considered that natural fats and oils containing aroma components contained in nuts are likely to be released from the holding body. In particular, adverse factors increase.

  However, in the pudding to which the present invention is applied, the addition amount of these nuts is small, and the masking effect by other taste components in the desserts is generated, which is caused by the bitter component generated by re-roasting. Negative effects are negligible.

  The conditions necessary to obtain this re-roasting effect are the same as or higher than the roasting conditions, so either when using a high-pressure steam heating device or when using a heating device in a dry state. Is also defined as 1 to 90 minutes at 85 to 180 degrees Celsius.

  The nuts that have been subjected to such re-roasting process, although the total amount is the same as the addition rate of the fragrance preparation (generally 0.01% to 5.0%), the material The pudding can be given a fragrance based on a unique fragrance component, and the nuts are roughly one-third to one-fifth compared to the price of the fragrance preparation, so the equivalent flavoring is significantly less expensive. An effect can be obtained.

  In the present invention, the re-roasted nuts prepared as described above (hereinafter simply referred to as re-roasted nuts) are used in the pudding preparation method described below.

  Purine, which is a product, is constituted by injecting a liquid obtained by heating and dissolving a mix of its constituent parts into each container and cooling and solidifying it.

  In that case, it is necessary to design each part so that specific gravity may differ, and a specific gravity may become the largest in the lowest layer.

  After injection, the raw material mix solution with different specific gravity (S.G.) has a low specific gravity so that it becomes a two-layer, three-layer, or four-layer structure before the temperature of the constituent parts decreases and the fluidity is lost. Each layer is formed by injecting in order from the member.

  At this time, it is desirable to cool and solidify after being configured so as to overlap from the upper layer to the lower layer by performing a quiet injection operation so that an interface is likely to be formed.

  By constructing such a structure in a single container, it can be expected that the interface between the layers restricts the molecular diffusion of aroma components.

  At this time, the second layer (hereinafter simply referred to as “second layer”), the third layer (hereinafter referred to as “third layer”) or the fourth layer counted from the gas phase exposure side in the solidified or gelatinized state. The second layer (referred to as the “fourth layer”), that is, the portion of the layer having the highest specific gravity, contains the re-roasted nut containing the target component, that is, the low molecular weight aromatic component (hereinafter simply referred to as the aromatic component). It is the most desirable state to blend in.

  By this composition and structure, as described above, it was attempted to diffuse and volatilize from the “second layer” or “third layer” or “fourth layer” (hereinafter simply referred to as “lower component layer”) to the respective upper layers. The upper layer captures the fragrance component, and component volatilization and loss resulting from the vaporization of the fragrance component due to its temperature and vapor partial pressure can be minimized.

  At the same time, the aroma component held in the “lower component layer” is shielded by the upper layer, although the degree thereof is limited to the exposed surface to the gas phase containing oxygen.

  For this reason, changes in aroma components are suppressed during the storage period after production, and even in sub-high temperature environments that deviate from the “refrigerated temperature zone” that prevents deterioration related to product characteristics such as flavor, they are included in the gas phase. Oxidation due to the influence of molecular oxygen can be minimized by blocking or reducing exposure.

  In addition, the filling of the liquid member so as to include the aromatic component derived from the target nuts and the other member is followed by the re-roasting process which is a pretreatment to the material. By promoting moderate diffusion between the liquid phases of the aroma components, it can be captured most effectively in the upper layer.

  As mentioned above, by promoting the diffusion of aroma component molecules while each mix is in liquid contact, and holding the same molecules in the preservation process after solidifying by cooling, that is, limiting the diffusion, so to speak, equilibrium is achieved. As a result, a stable and appropriate flavoring effect can be obtained under easy management.

At the same time, the natural flavor balance and strength based on being a natural ingredient is proportionally dependent on the amount of nuts added in connection with the reduction of the aroma component reduction factor in each process. Adjustability is a characteristic result of the present invention.

  This can be said to be the effect of handling the target aroma component as it is originally contained in the seed material, that is, not performing the extraction operation.

  The nuts in the present invention are food groups belonging to the “seed and nuts” listed in the “Fiveth Amendment Food Analysis Table”, that is, almonds, asa, sesame, cashew nuts, pumpkins, kaya, ginnan, kuri, walnuts, kushi. , Coconut, sesame, vertebra, watermelon, tochi, lotus, diamond, pistachio, sunflower, brazil nut, hazelnut, pecan, macadamia nut, pine, lax It is a generic name indicating that there is

  These nuts are generally sold as a favorite product in a state where dried seeds or their cores or pods are roasted depending on the type.

  In the present invention, nuts are heated using high-pressure steam heating, hot air, infrared rays, or the like within a period of 24 hours immediately before use for purines, using a method such as sealing to block oxygen as much as possible. However, it is necessary to perform a treatment to make the tissue partly damaged and to be overheated as a seed favorite product to be used as it is.

  The processing condition for this is that heating equal to or higher than the roasting condition is required, so that either when using a high-pressure steam heating device or when using a heating device in a dry state, 85 to 180 degrees Celsius Is defined as 1 to 90 minutes.

  It should be noted that a high heating temperature or a long holding time at a high temperature is a factor that tends to cause loss of aroma components contained in nuts.

  In the present invention, pudding is generally used as a part of desserts, such as pudding / mousse / bavaroa (eg, some or all of eggs, dairy products, sugars, gelling agents, thickeners as main ingredients), coffee jelly ( Includes coffee, sugar, gelling agent, thickener part or all), fruit jelly (fruit juice, sugar, gelling agent, thickener part or all). It is a group of foods classified as Western confectionery and is a generic name for palatability foods characterized by sweetness and texture.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  As an example, comparison was made with two comparative examples.

Almond was used as the re-roasted nut, and the one subjected to high-pressure steam heating at 121 ° C. for 20 minutes as the re-roasting treatment condition was prepared as a powder.
(Example and Comparative Example 1)

In order to compare the effects of the re-roasting treatment, a general roasted almond powder not subjected to the same treatment was used as a comparison object. (Comparative Example 2)

Example) Re-roasted almonds were added to the caramel sauce part.

  A purine base R1 having a small specific gravity was filled in a container at 70 degrees Celsius. (Real-1)

  Caramel sauce R2 was injected gently at 70 degrees Celsius quickly and gently without cooling. (Ac-2)

By this operation, the product was cooled on a water bath at 15 degrees Celsius while the caramel sauce portion was positioned below the pudding base portion to obtain the product of the example.

Comparative Example 1) Almonds subjected to re-roasting treatment were added to the caramel sauce part.

  A caramel sauce R2 having a high specific gravity was filled in a container at 70 degrees Celsius. (Ratio 1-1)

This was cooled and solidified on a water bath at 15 degrees Celsius.

After solidification, it was overlaid by filling purine base R1 with a low specific gravity at 70 degrees Celsius. (Ratio 1-2)

By this operation, the product was cooled on a water bath at 15 degrees Celsius while the caramel sauce portion was positioned below the pudding base portion, and a product of Comparative Example 1 was obtained.

Comparative Example 2) Almonds not subjected to re-roasting treatment were added to the caramel sauce part.

  A purine base R1 having a small specific gravity was filled in a container at 70 degrees Celsius. (Ratio 2-1)

  Caramel sauce R2 was injected gently at 70 degrees Celsius quickly and gently without cooling. (Ratio 2-2)

By this operation, the product was cooled on a water bath at 15 degrees Celsius while the caramel sauce portion was positioned below the pudding base portion, and the result of Comparative Example 2 was obtained.

Sensory evaluation was performed by comparing these results.

Evaluations of “Example> Comparative Example 1> Comparative Example 2” were obtained in order of maintaining a characteristic aroma derived from almonds and having a good taste.

  Diagram showing product structure

  Table showing preconditions of Examples and Comparative Examples 1 and 2

  Table comparing Example and Comparative Example 1 and Comparative Example 2

  Benzaldehyde, the main fragrance component contained in almonds

1 Lid 2 Container 3 Air layer (head space)
4 First layer (air exposure layer)
5 Second layer 6 Third layer 7 Bottom layer

Claims (3)

  A pudding comprising a lower layer including a re-roasted nut and a pudding base portion disposed on the lower layer, and the re-roasting is a roasted nut for use as it is. In addition, the pudding is characterized in that it is a heating operation at 85 to 180 degrees Celsius.   2. The pudding according to claim 1, wherein the pudding base portion is composed of a plurality of layers, and the plurality of layers are arranged in descending order of specific gravity from the bottom to the top.   After injecting the liquid pudding base portion into the container, the caramel sauce portion containing the re-roasted nuts is injected from above the pudding base portion so that the caramel sauce portion is arranged below the pudding base portion. A method for producing pudding, characterized in that re-roasting is an operation in which the roasted nuts for edible use are further heated at 85 to 180 degrees Celsius. Method