JP2017216901A - Aerosol product for food and method for producing baked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an aerosol product for food that makes it possible to make a baked food having a light and crispy good chewiness in a short cooking time by a convenient method, and a method for producing a baked food.SOLUTION: An aerosol product for food has an aerosol container filled with contents including dough and a propellant. The dough includes grain flour, oils and fats, a thickener, a foaming agent, and water.SELECTED DRAWING: None

Description

  The present invention relates to a food aerosol product and a method for producing a baked food. More specifically, the present invention relates to an aerosol product for food and a method for producing a baked food, which can produce a baked food having an excellent texture by a simple method with a short cooking time.

2. Description of the Related Art Conventionally, methods for cooking and manufacturing food using gas are known. Patent Document 1 discloses a baked confectionery dough placed in a closed environment. Disclosed is a method for producing a baked confectionery dough, which is infiltrated while blowing a pressurized gas and then returned to normal pressure, wherein a large number of minute air bubbles are uniformly stored. Patent Document 2 discloses a method for producing a donut-like food, in which a dough-like food dough is made of dough-like food dough containing carbon bubbles, and a dough-like food is formed by fusing the dough. Yes. As a method of interposing inert gas, doughnut-like food dough is put in a sealed container, filled with inert gas in a sealed container under a pressure of 4 to 14 kg / cm ² , and the sealed container is shaken. It is disclosed to leave.

Japanese Patent Laid-Open No. 52-21368 JP 2009-60848 A

  However, the dough obtained by the production method described in Patent Document 1 is easily deformed when baked by, for example, an oven or the like, and a light and crunchy and crisp and baked food product cannot be obtained. In addition, since doughnut-like food dough does not contain a chemical expansion agent (such as the foaming agent of the present invention), the dough discharged from the aerosol product has poor foaming properties. For example, even when baked in an oven or the like, An excellent crunchy baked food was not obtained. The invention described in Patent Document 2 fries the dough after molding with oil. Therefore, the cooking time is long and it is not easy.

  The present invention has been made in view of the above-described conventional problems, and is a food aerosol product and a baked food that can produce an excellent crunchy baked food that has a short cooking time and is light and crisp by a simple method. An object is to provide a manufacturing method.

  The aerosol composition for food and the method for producing a baked food of the present invention that solve the above problems mainly include the following configurations.

  (1) A food aerosol product in which an aerosol container is filled with a content comprising a dough and a propellant, and the dough comprises flour, fats and oils, a thickener, a foaming agent, and water. Including food aerosol products.

  According to such a configuration, the ejected contents vaporize and expand the propellant dissolved or dispersed in the dough. Therefore, when the contents are baked (heat treatment), for example, in an oven or the like, heat is easily transmitted to the inside of the dough and can be cooked in a short time. Moreover, since the discharged content is heat-processed in the expanded state, it is hard to lose its shape and becomes a baked food with a light and crunchy texture.

  (2) The food aerosol product according to (1), wherein the propellant is a soluble compressed gas.

  According to such a configuration, the fabric tends to foam after being discharged. As a result, the discharged contents are easily cooked in a shorter time.

  (3) The food aerosol product according to (1) or (2), wherein the cereal flour is corn flour.

  According to such a configuration, when the dough is baked, it does not become too hard and becomes a baked food with a crunchy texture.

  (4) A discharge step of discharging the contents from the food aerosol product according to any one of (1) to (3), and a baking step of baking the discharged contents in an oven. , Method for producing baked food.

  According to such a configuration, the ejected contents vaporize and expand the propellant dissolved or dispersed in the dough. Thereafter, the discharged contents are baked in an oven. Thereby, the discharged contents can be cooked in a short time because heat is transferred to the inside of the dough. Moreover, since the discharged content is heat-processed in the expanded state, the surface is baked, and it is hard to lose its shape, resulting in a light and crisp textured baked food.

  According to the present invention, it is possible to provide a food aerosol product and a method for producing a baked food that can produce an excellent crunchy baked food that is light and crisp by a simple method with a short cooking time.

[Food aerosol products]
The food aerosol product of one embodiment of the present invention will be described in detail. The food aerosol product of the present embodiment is a food aerosol product in which an aerosol container is filled with the contents composed of a dough and a propellant. The dough mainly includes flours, fats and oils, thickeners, foaming agents, and water. Each will be described below.

(Cloth)
The dough is a main component of the contents, and mainly contains flours, fats and oils, a thickener, a foaming agent, and water.

-Flour Flour is the main ingredient of the dough, the dough tends to swell when heated by an oven or the like, and imparts a light and crispy texture to the cooked discharge.

  It is not specifically limited as flour. For example, the flour is corn flour such as corn grits, corn flour, corn meal and the like. Among these, it is preferable that the flour is corn grits from the viewpoint of easily imparting a light and crisp texture to the cooked discharge.

  The content of flour is preferably 20% by mass or more, and more preferably 25% by mass or more in the dough. Moreover, it is preferable that it is 50 mass% or less in a dough, and, as for content of flour, it is more preferable that it is 40 mass% or less. When the content of flours is less than 20% by mass, even if the discharged product is cooked, the dough does not easily swell, heat is not easily transmitted to the center of the discharged product, and the center tends to be burnt. On the other hand, when the content of flour exceeds 50% by mass, the discharged material swells too much during cooking, the surface area increases, the heat is transmitted quickly, and it tends to be burnt.

・ Fats and fats are mixed with flours for the purpose of making the dough into a fluid paste, making it easier to dissolve or disperse the propellant described below in the dough, and foaming the dough at the time of discharge. Blended.

  The fats and oils are not particularly limited. For example, the fats and oils are salad oil, olive oil, corn oil, coconut oil, soybean oil, coconut oil, rice oil, safflower oil, rapeseed oil and the like.

  The content of fats and oils is preferably 5% by mass or more, more preferably 10% by mass or more in the dough. Moreover, it is preferable that it is 40 mass% or less in the dough, and, as for content of fats and oils, it is more preferable that it is 30 mass% or less. When the content of fats and oils is less than 5% by mass, the discharged content (dough) is liable to have low fluidity and the discharged material tends not to expand. On the other hand, when the content of the fats and oils exceeds 40% by mass, the discharged material tends to be hard to be hardened even when heated.

-Thickening agent Thickening agent is blended for the purpose of adjusting the viscosity of the dough to maintain the shape of the discharged material, and preventing deformation during cooking.

  The thickener is not particularly limited. For example, the thickener is a polysaccharide for food such as methylcellulose, isopropylmethylcellulose, carrageenan, xanthan gum, gellan gum, tragacanth gum, pectin, agar and the like. Among these, the thickener is preferably methylcellulose because it can maintain the state (shape) of the discharged product in a foamed state and can maintain the state even during cooking.

  The content of the thickener is preferably 0.01% by mass or more, and more preferably 0.1% by mass or more in the dough. Further, the content of the thickener is preferably 10% by mass or less, more preferably 5% by mass or less in the dough. When the content of the thickener is less than 0.01% by mass, the discharged material is difficult to maintain its shape and tends to lose its shape during heating. On the other hand, when the content of the thickener exceeds 10% by mass, the content becomes too viscous to be discharged easily.

-Foaming agent A foaming agent is mix | blended for the purpose of making the dough easy to swell when the propellant dissolved and dispersed in the dough of the discharged material evaporates and expands.

  The foaming agent is not particularly limited. For example, the foaming agent is glycerin monofatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, baking powder and the like.

  The content of the foaming agent is preferably 0.01% by mass or more and more preferably 0.1% by mass or more in the dough. Further, the content of the foaming agent in the dough is preferably 10% by mass or less, and more preferably 5% by mass or less. When the content of the foaming agent is less than 0.01% by mass, the discharged product is difficult to foam and does not swell, and therefore the cooking time tends to be longer when heated in an oven or the like without increasing the surface area of the discharged product. . On the other hand, when content of a foaming agent exceeds 10 mass%, the bitterness by a foaming agent is easily provided to the baked foodstuff obtained.

-Water Water is blended as a solvent for dissolving or emulsifying the above components to form a dough. Examples of water include tap water, mineral water, and deep ocean water.

  The water content in the dough is preferably 30% by mass or more, and more preferably 40% by mass or more. The water content in the dough is preferably 70% by mass or less, and more preferably 60% by mass or less. When the water content is less than 30% by mass, the dough before discharge is liable to decrease in fluidity and easily adhere to the inner surface of the container, so that the remaining amount tends to increase. Furthermore, since the discharged material is hard to foam and does not swell, the cooking time tends to be longer when heated in an oven or the like without increasing the surface area of the discharged material. On the other hand, when the water content exceeds 70% by mass, the viscosity of the dough becomes too small, and the discharged material tends not to maintain the shape at the time of discharging, and tends to be hard to harden even when cooked.

-Other components In addition to the said material, other components may be suitably mix | blended with the dough. As other ingredients, food additives such as seasonings such as sugar and salt, flavorings, pH adjusters, stabilizers, antioxidants, coloring agents, Western liquors that are suitably added to food or confectionery, chocolate, Examples include cocoa.

  The method for preparing the dough is not particularly limited. The dough should just mix the said raw material suitably.

  The viscosity of the dough is not particularly limited. For example, the viscosity of the dough is about 200,000 to 400,000 mPa · s at 20 ° C. When the propellant vaporizes after being discharged, the fabric having such a viscosity expands and contains a large number of bubbles. Moreover, the dough having such a viscosity is easily maintained in shape after expansion.

(Propellant)
The propellant is partly dissolved or dispersed in the dough when it is filled in the aerosol container, and when discharged, the propellant vaporizes and expands to expand the dough and shorten the heating time. Is done.

  The propellant is not particularly limited. For example, the propellant is a compressed gas such as carbon dioxide, nitrous oxide, nitrogen or compressed air, or a liquefied gas such as liquefied petroleum gas or hydrofluoroolefin. These propellants may be used in combination. Among these, the propellant is preferably a compressed gas from the viewpoint of easily foaming the dough at the time of discharge and easily shortening the heating time. Among compressed gases, carbon dioxide, nitrous oxide, and mixed gases are particularly useful in that the dough can be easily foamed, the heating time can be shortened, and the resulting baked food can easily have a light and crisp texture. A certain soluble compressed gas is preferred. In addition, in this embodiment, soluble compressed gas means the compressed gas whose Ostwald coefficient with respect to the water in 25 degreeC is 0.02 or more.

  When compressed gas is used as the propellant, the pressure of the compressed gas in the aerosol container at 25 ° C. is preferably adjusted to 0.5 MPa or more, and may be adjusted to 0.6 MPa or more. More preferred. The compressed gas is preferably adjusted to a pressure within the aerosol container at 25 ° C. of 1.0 MPa or less, more preferably 0.9 MPa or more. By adjusting the pressure in the aerosol container within the above range, the compressed gas is sufficiently dissolved in the dough, has good foamability at the time of discharge, and is less likely to scatter at the time of discharge.

  On the other hand, when liquefied gas is used as a propellant, the content of the liquefied gas is preferably 1% by mass or more, and more preferably 2% by mass or more in the content. Moreover, it is preferable that content of liquefied gas is 10 mass% or less, and it is more preferable that it is 7 mass% or less. When the content of the liquefied gas is less than 1% by mass, the foamability of the discharged product tends to deteriorate. On the other hand, when the content of the liquefied gas exceeds 10% by mass, the discharged material tends to be scattered during discharging.

(Composition of food aerosol products)
Next, the structure of the aerosol product for foodstuffs of this embodiment filled with the said content is demonstrated. The aerosol product for food of this embodiment mainly includes an aerosol container filled with the contents, an aerosol valve attached to the aerosol container, and a discharge member formed with discharge holes for discharging the contents. Hereinafter, each configuration will be described. The configuration of the food aerosol product is not limited to this embodiment. Therefore, the structure of the aerosol product for food shown below is an illustration, and can change a design suitably.

-Aerosol container An aerosol container is a pressure-resistant container for filling the contents in a pressurized state. The aerosol container may be a general purpose shape. The aerosol container of the present embodiment has a bottomed cylindrical shape having an opening at the top. The opening is a filling port for filling the dough. The aerosol container has an aerosol valve (described later) attached to the opening.

  The material of the aerosol container is not particularly limited as long as it has pressure resistance enough to fill the contents in a pressurized state. Examples of such materials include metals such as aluminum and tinplate, various synthetic resins, and pressure-resistant glass.

-Aerosol valve An aerosol valve has a mounting cup attached to the opening of an aerosol container, and a valve mechanism supported inside the center of the mounting cup. The valve mechanism has a bottomed cylindrical housing in which the outer peripheral portion of the opening is supported inside the center of the mounting cup. Inside the housing, a stem having a stem hole communicating with the inside and outside of the aerosol container, a stem rubber attached around the stem hole, and a spring for biasing the stem and the stem rubber upward are provided. The stem and the stem rubber are normally biased upward by a spring, and the stem hole is sealed by the stem rubber. And the discharge member is provided in the stem.

  In addition, the method of filling the contents in the aerosol container is not particularly limited. For example, a method is used in which the dough is filled from the opening of the aerosol container, the opening is closed by the aerosol valve, and the propellant is filled from the valve mechanism of the aerosol valve to uniformly dissolve or disperse the dough. The propellant may be filled by undercup filling before the aerosol valve is attached to the aerosol container.

-Discharge member A discharge member is a member for discharging the content taken in via the aerosol valve, and the discharge hole is formed. The discharge member is formed with a discharge passage through which the contents pass. One end of the discharge passage communicates with the passage in the stem, and the other end is formed with a discharge hole for discharging the contents.

  The number, shape, and cross-sectional area of the discharge holes are not particularly limited. The number, shape, and cross-sectional area of the discharge holes are appropriately adjusted in order to obtain a desired shape of baked food.

  The above-mentioned contents filled in the aerosol product under pressure are easily discharged, for example, when the discharge member is operated by an operator. In the discharged contents, the propellant dissolved or dispersed in the dough vaporizes and expands. Therefore, when the contents are baked (heat treatment), for example, in an oven or the like, heat is easily transmitted to the inside of the dough and can be cooked in a short time. Moreover, since the discharged content is heat-processed in the expanded state, it is hard to lose its shape and becomes a baked food with a light and crunchy texture.

<Method for producing baked food>
The manufacturing method of the baked food of one Embodiment of this invention is demonstrated in detail. The manufacturing method of the baked food of this embodiment includes the discharge process which discharges the content from the above-mentioned food aerosol product, and the baking process which bakes the discharged content in oven.

(Discharge process)
The discharge process is a process of discharging the contents from the food aerosol product described above. The discharge of the contents is performed by operating the discharge member by the operator. For example, a predetermined amount of the content may be discharged onto an aluminum foil so that the subsequent baking process can be easily performed. Further, the discharge amount of the contents is appropriately adjusted so as to have a desired shape and discharge amount.

(Baking process)
The firing step is a step of firing the discharged contents in an oven. As described above, the ejected contents of the present embodiment vaporize and expand the propellant dissolved or dispersed in the dough. Many bubbles are formed in the expanded dough. Since the dough has a predetermined viscosity, it is considered that the propellant that has returned to normal pressure is held in the bubbles in the dough. Thus, when the dough in which bubbles are formed is baked in this step, heat is easily transmitted to the inside. Therefore, the contents can be cooked in a short time when baked (heat-treated) in an oven.

  The set temperature of the oven is not particularly limited as long as it is a temperature at which the dough can be baked. As an example, the design temperature of the oven is 150-250 ° C. The heating time in the oven is not particularly limited as long as the baking is performed to such an extent that the surface of the dough becomes hard. As an example, the heating time is 3 to 20 minutes.

  According to the present embodiment, since the discharged contents are heat-treated in an expanded state, the surface is baked in a short time, and it becomes a baked food with a light and crunchy texture that is hard to lose its shape.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

Example 1
Fabric 1 shown in Table 1 below was prepared, and 60 g was filled into an aerosol container made of polyethylene terephthalate. An aerosol valve was attached to the opening of the aerosol container, and carbon dioxide gas was filled from the aerosol valve. The saturation pressure in the container at 25 ° C. was 0.8 MPa. A discharge member (spout) was attached to the aerosol valve to produce a food aerosol product.

(Example 2)
A food aerosol product was prepared in the same manner as in Example 1 except that nitrous oxide was used as the compressed gas.

(Example 3)
The dough 1 shown in Table 1 below was prepared, and 58.2 g (97% by mass) was filled in an aerosol container made of polyethylene terephthalate. An aerosol valve was attached to the opening of the aerosol container, and 1.8 g (3 mass%) of liquefied petroleum gas was filled from the aerosol valve. A discharge member (spout) was attached to the aerosol valve to produce a food aerosol product.

Example 4
A food aerosol product was prepared in the same manner as in Example 1 except that the dough 2 was used as the dough.

(Example 5)
A food aerosol product was prepared in the same manner as in Example 1 except that the dough 3 was used as the dough.

(Comparative Example 1)
The case where the dough 1 was used as it was without filling the aerosol container was referred to as Comparative Example 1.

(Comparative Example 2)
A food aerosol product was produced in the same manner as in Example 1 except that the dough used was changed to the dough 4 shown in Table 1.

(Comparative Example 3)
A food aerosol product was prepared in the same manner as in Example 1 except that the dough used was changed to the dough 5 shown in Table 1.

* 1: Metroise MCE4000, manufactured by Shin-Etsu Chemical Co., Ltd. * 2: Neosoft XC, manufactured by Taiyo Chemical Co., Ltd. * 3: Sunsoft No. 220V, manufactured by Taiyo Chemical Co., Ltd.

  Using the food aerosol products (or doughs) produced in Examples 1 to 5 and Comparative Examples 1 to 3, the state of the discharged product, cooking time, texture, and releasability were evaluated according to the following test methods. . The results are shown in Table 2.

<State of discharged material>
3 g of the contents were discharged from each food aerosol product onto an aluminum foil, and the state of the discharged contents (discharged substances) was evaluated. In Comparative Example 1, 3 g of the prepared dough was dropped on an aluminum foil, and the state of the discharged material was evaluated.
(Evaluation criteria)
(Double-circle): The discharge thing foamed and the foaming state was maintained.
○: The discharged material was greatly foamed and gradually became smaller.
X: The discharged material did not foam.

<Cooking time>
3 g of the contents were discharged from each food aerosol product onto an aluminum foil, the discharge was heated in an oven at 200 ° C., and the time until the surface was baked was measured. Note that whether or not the surface was burned was determined based on the criteria of whether the color of the ejected material changed to light brown. In Comparative Example 1, 3 g of the prepared dough was hung on an aluminum foil and similarly heated in an oven.

<State after cooking>
The state of the baked food after cooking was evaluated.
(Evaluation criteria)
A: The surface of the discharged product was burnt while the foamed state was maintained.
◯: Foam was slightly smaller and the surface was burnt than before cooking.
(Triangle | delta): The discharge material contracted without maintaining a foaming state and the surface burned.
X: The surface of the ejected material was burnt without foaming.

<Food texture>
In the evaluation of cooking time, after baking in an oven, the texture was evaluated.
(Evaluation criteria)
○: The baked food had a light and crunchy texture.
Δ: The baked food had a firm and crunchy texture.
X: The baked food was not crunchy or excessively hard.

<Releasability>
In the evaluation of cooking time, after firing in the oven, the releasability when removing from the aluminum foil was evaluated (evaluation criteria)
○: The fabric was easily removed without sticking to the aluminum foil.
X: The fabric was stuck to the aluminum foil, and a part was not peeled off from the aluminum foil.

  As shown in Table 1, the food aerosol products of Examples 1 to 5 filled with dough containing flour, fats and oils, thickeners, foaming agents, and water together with a propellant foam after discharge. A discharge was obtained. In addition, Table 3 below shows external appearance photographs of the discharged material discharged from the product of Example 1 before and after the heat treatment.

  As shown in Table 3, when the product of Example 1 was discharged, bubbles were included in the dough. The bubbles were maintained after the heat treatment. As a result, the obtained baked food had a crisp texture. Similarly, the products of Examples 2 to 5 were able to prepare a baked food with good releasability in a cooking time of about 9 minutes, and the texture of the obtained baked food was crunchy. .

  On the other hand, the product of Comparative Example 1 that did not use the propellant had a longer cooking time because the dough did not foam. Table 4 below shows appearance photographs of the discharged material discharged from the product of Comparative Example 1 before and after the heat treatment.

  As shown in Table 4, since the product of Comparative Example 1 did not use a propellant, no bubbles were formed in the dough. Therefore, cooking time became long, and the obtained baked food had a dense structure and felt too hard. Moreover, the product of the comparative example 2 which did not use a thickener was bad in the release property of the obtained baked food. The product of Comparative Example 3 in which no foaming agent was used had a longer cooking time. Moreover, the obtained baked food was not crunchy.

Claims (4)

A food aerosol product in which an aerosol container is filled with the contents of the dough and the propellant,
The dough is a food aerosol product comprising flour, fats and oils, a thickener, a foaming agent, and water.   The food aerosol product according to claim 1, wherein the propellant is a soluble compressed gas.   The food aerosol product according to claim 1, wherein the cereal flour is corn flour. A discharge step of discharging the contents from the food aerosol product according to any one of claims 1 to 3,
A baking step of baking the discharged contents in an oven.