JP2018113908A - Layered food for normal temperature distribution - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a layered food for normal temperature distribution whose texture, flavor, and color are suppressed from being deteriorated by pressurized heat sterilization.SOLUTION: A layered food for normal temperature distribution according to the present invention comprises: a dough layer comprising at least one selected from the group consisting of wheat flour, rice flour, and starch; a first foodstuff layer comprising at least one selected from the group consisting of vegetables, meats, and fishes and shellfishes; a second foodstuff layer comprising noodles; and an egg sheet layer comprising eggs, fat, and starch. The moisture content of the layered food is 62 to 70%.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a room temperature distribution layered food comprising a dough layer, a food material layer, and an egg sheet layer. More specifically, the present invention relates to a layered food for distribution at room temperature in which deterioration of texture, flavor, and color tone due to pressure and heat sterilization is suppressed.

  A layered food is a food having a multilayer structure formed by laminating food materials having different properties. Examples of layered foods include croissants, Danish pastries, pie, crackers, Baumkuchen, and pizzas, sandwiches, hamburgers, hot dogs, tacos, lasagna, etc., which are stacked with different types of food materials.

  One of the layered foods, “Hiroshima-style okonomiyaki” is handmade at shops and homes, and is a popular food as a souvenir and a snack at home. Most of the baked okonomiyaki on the market are distributed as frozen foods or chilled foods. Therefore, many of the patents filed for okonomiyaki are related to frozen products or chilled products. For example, patents relating to production methods and raw materials have been filed, as in Patent Document 1 and Patent Document 2, for example. In Patent Document 1, the main raw material powder is 20 to 30% by weight, the egg is 10 to 20% by weight, the water is 50 to 60% by weight, and the egg white powder is 0.1 to 2.0% by weight with respect to the total weight of the dough A method for producing a frozen okonomiyaki with a good taste and mixing with the okonomiyaki raw material dough is described. In Patent Document 2, a method for producing a frozen okonomiyaki that uses okonomiyaki materials such as peels and vegetables that have been baked and stored in advance, and is then baked by pouring flour dissolved in water and then rapidly frozen. Is described.

  As a processing method for distributing okonomiyaki at room temperature, for example, dry okonomiyaki such as Patent Document 3 and Patent Document 4 can be cited. Patent Document 3 describes a method for replacing part of wheat flour with soybean protein, and Patent Document 4 describes a method for producing dry okonomiyaki with good hot water return by adjusting the amount of vegetables added to the batter.

Japanese Patent Laying-Open No. 2015-192604 Japanese Patent Publication No. 02-00000028 Japanese Patent Publication No. 63-013668 Japanese Patent Laid-Open No. 10-028564

  Conventionally, cooked processed foods have been required to be easy to cook, transport and store. However, many of the commercially available okonomiyaki are frozen foods and chilled foods such as Patent Document 1 and Patent Document 2. Frozen foods are expensive to store and transport, and chilled foods are not suitable for long-term storage. In addition, as a processing method that enables distribution at room temperature, there are dry okonomiyaki as in Patent Document 3 and Patent Document 4, but stickiness is caused by surface melting during hot water reversion, and the flavor and texture are deteriorated. However, okonomiyaki, where the ingredients are unevenly present, has a problem in that the original flavor and texture of okonomiyaki are impaired because sufficient hot water cannot be returned depending on the raw materials.

  Pressurized heat sterilization technology, which is one of the means to solve the convenience of cooking, transportation and storage, is suitable for normal temperature distribution of processed foods, but due to harsh sterilization conditions, softening of ingredients and color tone There is a drawback that changes and flavor deterioration occur. In addition, when heated in an airtight container, moisture transfer occurs in the food. In particular, a layered food produced by laminating a plurality of foods has a drawback that the texture and flavor are deteriorated.

  Therefore, the subject of this invention is providing the layered food for normal temperature distribution | circulation by which deterioration of the food texture, flavor, and color tone by pressurization heat sterilization was suppressed.

  The present invention suppresses the deterioration of the texture, flavor, and color tone of the layered food by pressure heat sterilization by adjusting the moisture content of the layered food. Moreover, a food texture and an external appearance are maintained by adding fats and oils and starch to the egg sheet layer which comprises a layered food.

（３） 前記層状食品が、包装容器に密封されている、（１）または（２）に記載の常温流通用層状食品。
（４） （１）〜（３）のいずれかに記載の常温流通用層状食品の製造方法であって、
卵、油脂、および澱粉を混合し、かつｐＨを酸性に調整した卵液を用いて、卵シートを焼成する、常温流通用層状食品の製造方法。
（５） 前記卵液が、卵液全体に対して、５〜１５重量％の油脂と、０．１〜１０重量％の澱粉とを含み、ｐＨが５．２〜６．８である、（４）に記載の製造方法。 That is, according to the present invention, the following inventions (1) to (5) are provided.
(1) a dough layer containing at least one selected from the group consisting of wheat flour, rice flour, and starch;
A first food layer comprising at least one selected from the group consisting of vegetables, meat, and seafood;
A second ingredient layer containing noodles;
An egg sheet layer comprising eggs, fats and starches;
A layered food for room temperature distribution comprising:
A layered food for normal temperature distribution, wherein the layered food has a moisture content of 62 to 70%.
(2) When compressive rupture strength is measured by continuously applying a compressive load to the layered food, a peak with a reduction rate of 30% or more represented by the following formula 1 is a section with a strain rate of 10-30%, 50- The layered food for normal temperature distribution according to claim (1), which is present in at least two sections among 70% sections and 75-90% sections.

(3) The layered food for normal temperature distribution according to (1) or (2), wherein the layered food is sealed in a packaging container.
(4) A method for producing a layered food for normal temperature distribution according to any one of (1) to (3),
A method for producing a layered food for distribution at room temperature, wherein an egg sheet is baked using an egg liquid in which eggs, fats and oils and starch are mixed and the pH is adjusted to be acidic.
(5) The egg liquid contains 5 to 15% by weight of fat and oil and 0.1 to 10% by weight of starch with respect to the whole egg liquid, and has a pH of 5.2 to 6.8. The manufacturing method as described in 4).

  According to the present invention, since the moisture content of the layered food is adjusted, it is possible to suppress moisture transfer during the production process (particularly during pressure heat sterilization) and distribution, and further use an egg added with fats and oils and starch. Therefore, it is possible to maintain the appearance and texture of eggs, and distribute layered foods with good texture and appearance at room temperature (5-35 ° C range as defined by Japanese Industrial Standards (JIS Z 8703: 1983)). It has the effect that it can be stored.

FIG. 4 is a diagram showing the results of physical property measurement of Example 1. It is the figure which showed the result of the physical-property measurement of Example 2. FIG. 6 is a diagram showing the results of physical property measurement of Comparative Example 1. FIG. 6 is a diagram showing the results of physical property measurement of Comparative Example 2. FIG. It is the figure which showed the result of the physical-property measurement of the comparative example 3.

<Layered food>
The layered food of the present invention comprises a dough layer, a first food layer, a second food layer, and an egg sheet layer. Each layer constituting the layered food may be a single layer or two or more layers. Hereinafter, each layer constituting the layered food will be described in detail.

(Fabric layer)
The dough layer includes at least one main raw material selected from the group consisting of wheat flour, rice flour, and starch. Wheat flour is not particularly limited, and for example, any flour such as strong flour, semi-strong flour, medium flour, thin flour, and whole wheat flour can be used. As the starch, for example, any of wheat starch, rice starch, corn starch, potato starch, tapioca starch, sweet potato starch, and modified starch based on these can be used.

  The dough layer may further include a seasoning. As the seasoning, any of sugar, salt, spices, fish meal, chemical seasonings, extracts and the like can be used.

  The content of the main raw material in the entire dough layer is preferably 20 to 80% by weight, more preferably 25 to 65% by weight, and even more preferably 30 to 50% by weight with respect to the weight of the entire dough layer. If it is this range, the shape retaining property of dough will be maintained and a favorable food texture will be easy to be obtained.

  The dough raw material is uniformly mixed with 20 to 80% by weight of water with respect to the weight of the whole dough, and stretched into a thin circle on a heating device and molded. The heating device is heated by a heating method such as a gas type or an electric type.

(First food layer)
The first food layer includes at least one food selected from the group consisting of vegetables, meat, and seafood. Examples of vegetables include cabbage, bean sprouts and leeks. The cut shape of the cabbage is not particularly limited, but the shredded cabbage used in ordinary okonomiyaki is preferable, and it is preferable to cut it to a width of about 1 to 10 mm. In order to adjust the moisture content, the vegetables may be dried to 40 to 80% by weight, preferably 50 to 60% by weight of the original weight.

  For meat and seafood, ingredients used for general okonomiyaki can be used without particular limitation. As an example of foodstuffs, processed meats such as wiener and ham can be used as meat, as well as fine meat such as pork, beef and chicken. As for the seafood, not only squid, shrimp, octopus, oysters, scallops, but also processed products such as fish sausage, salmon and squid heaven can be used. The shape of the food can be used as it is, such as a slice, mince, and square cut.

  In addition to the above-mentioned ingredients, ingredients used for ordinary okonomiyaki such as rice cake, tempura, cheese, kimchi, konjac, and natto can be used without limitation.

  A 1st foodstuff layer laminates | stacks each foodstuff in layers on a dough layer. The order of stacking is not particularly limited, but in general “Hiroshima style okonomiyaki”, vegetables, meat, seafood and the like are not mixed, and a layer is formed with each ingredient. In order to maintain the shape of the layered food, the dough layers can be joined together and further laminated on the first food material layer.

(Second food layer)
As the noodles used for the second food material layer, Chinese noodles and udon noodle-like food materials can be used. The noodles may be put on the first food layer as it is, or may be put on the first food layer after being boiled or fired in advance. Moreover, after seasoning with seasonings such as salt, pepper and sauce during heating, it may be placed on the layered food. In order to adjust the moisture content, the noodles may be dried to 60 to 90% by weight, preferably 60 to 70% by weight of the original weight.

(Egg sheet layer)
The egg sheet layer includes eggs, fats and oils, and starch. The egg sheet layer can be an egg sheet baked using an egg liquid in which eggs, fats and oils and starch are mixed and the pH is adjusted to be acidic.

  The egg used for the egg sheet is not particularly limited, and a normal egg can be used. The blending amount of the eggs in the egg liquid is preferably 70% by weight or more and 94.9% by weight or less, more preferably 75% by weight or more and 93% by weight or less, and further preferably 77% by weight. Above 90% by weight.

  The fats and oils used in the egg sheet can be used without particular limitation as long as they are edible fats and oils such as salad oil, olive oil, rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, cottonseed oil, and palm oil. The amount of fats and oils in the egg liquid is preferably 5 to 15% by weight, more preferably 6 to 12% by weight, and even more preferably 7 to 10% by weight based on the whole.

  As the starch used in the egg sheet, for example, any of wheat starch, rice starch, corn starch, potato starch, tapioca starch, sweet potato starch, and modified starch using these as main ingredients can be used. The amount of starch in the egg liquid is preferably 0.1 to 10% by weight, more preferably 0.5 to 7% by weight, still more preferably 1 to 5% by weight based on the whole. .

  By adjusting the pH of the egg liquid to acidic, preferably pH 5.2 to 6.8, more preferably pH 5.5 to 6.5, moldability can be maintained, and discoloration during pressure and heat sterilization Can be suppressed. For the adjustment of pH, any acid used as a raw material for food can be used without particular limitation. For example, acetic acid, citric acid, phosphoric acid, malic acid, succinic acid, lactic acid, gluconic acid, tartaric acid, fumaric acid, Examples include ascorbic acid. The amount of the acid in the egg liquid can be adjusted as appropriate so that the above pH can be achieved. For example, it is preferably 0.1 to 5% by weight, more preferably 0.5 to It is 4% by weight, more preferably 1 to 3% by weight.

  The egg liquid can be stretched and formed into a thin circle on a heating device to form an egg sheet. The heating device is heated by a heating method such as a gas type or an electric type. The egg sheet is preferably laminated on the second food material layer.

  The dough layer, the first food layer, the second food layer, and the egg sheet layer may be formed separately and then formed into layers.

  The layered food of the present invention can be distributed at room temperature by being sealed in a hermetic and light-shielding container and then sterilized under pressure and heat. The condition of the pressure heat sterilization may be any method as long as the center temperature defined in the Food Sanitation Law can perform heating corresponding to 120 ° C. for 4 minutes.

  The layered food of the present invention has a total water content in the range of 62% to 70%, preferably 63% to 70%, and more preferably 65% to 70%. If the moisture content of the whole layered food is within the above range, it is crunchy and a good texture can be obtained.

  The layered food of the present invention has a peak with a reduction rate of 30% or more represented by the above formula 1 when a compression load is continuously applied and the compression breaking strength is measured. It is preferable that it exists in at least two or more sections among 70% sections and 75-90% sections. The texture of the layered food correlates with the presence or absence of breakage of each layer. Since it is perceived that there is a texture by breaking each layer, it can be said that the more the number of break points, the better the texture. If there are break points in two or more sections, it can be said that the texture is good.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the following examples.

[Example 1]
A dough was prepared by mixing dough ingredients blended so as to be 40% by weight of flour, 4% by weight of sugar, 0.5% by weight of salt, and 55.5% by weight of water until uniform. 40 g of the dough was spread on a hot plate preheated to 200 ° C. so as to form a circle with a diameter of 16 cm and baked for 1 minute, then inverted and baked for another 2 minutes. On the baked dough, 75 g of cabbage dried to 50% by weight of the original weight, 25 g of dried bean sprout to 50% by weight of the original weight, 1 g of chopped leek, 8 g of tempura, and 30 g of sliced pork belly Then, 5 g of the dough was laminated as a connection. The whole was inverted and baked for 2.5 minutes. 75 g of Chinese soba noodles was molded into a circle with a diameter of 16 cm on a hot plate, and the fired product was laminated thereon. Egg liquor in which the egg liquor ingredients are mixed until they are uniform to 89% by weight of egg, 7% by weight of salad oil, 2% by weight of processed starch (ADIX-H, manufactured by Nissho Kagaku Co., Ltd.) and 2% by weight of vinegar (PH 6.5) 40 g was spread on a hot plate preheated to 180 ° C. so as to form a circle with a diameter of 16 cm and baked for 1 minute to form an egg sheet, and then the baked product was laminated. The baked layered food is sealed in an airtight and light-shielding retort pouch and sealed at 117 ° C. for 40 minutes (F = 12 minutes) using a retort apparatus (SR-240, manufactured by Tommy Seiko Co., Ltd.). A pressure heat treatment was performed to prepare a layered food for distribution at room temperature.

[Example 2]
Example 1 except that 75g of cabbage dried to 50% by weight of the original weight, 35g of sprout dried to 50% by weight of the original weight, and 46g of Chinese buckwheat dried to 30% by weight of the original weight. A layered food for room temperature distribution was prepared according to the preparation method.

[Comparative Example 1]
A layered food for room temperature distribution was prepared according to the production method of Example 1 except that 150 g of undried cabbage and 50 g of undried sprout were used.

[Comparative Example 2]
A layered food for room temperature circulation was prepared according to the production method of Example 1 except that 105 g of cabbage dried to 30% by weight of the original weight and 35 g of sprout dried to 30% by weight of the original weight were used.

[Comparative Example 3]
Example 1 except that 75g of cabbage dried to 50% by weight of the original weight, 35g of sprout dried to 50% by weight of the original weight, and 33g of Chinese buckwheat dried to 50% by weight of the original weight. A layered food for room temperature distribution was prepared according to the preparation method.

[Test 1: Measurement of moisture content of layered food]
The moisture content of the layered foods produced in Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was measured with an infrared moisture meter (FD-800, manufactured by Ketto Scientific Laboratory). The measurement results are shown in Table 1. The water content was measured by the following method. A necessary amount of sample was collected from the layered food by a reduction method and pulverized with a food mill (IFM-800, manufactured by Iwatani Corporation). About 10 g of the ground sample was subjected to moisture measurement.

[Test 2: Evaluation of texture, flavor and color of layered food]
The layered food prepared in Example 1, Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3 is taken out from the pouch for retort and cooked in a microwave oven at 600 W for 1 minute. Evaluation was performed. The evaluation results are shown in Table 1. In addition, comments on the flavor and color tone are listed in Table 1.
[Evaluation criteria]
A: The texture was very good.
○: The texture was good.
Δ: The texture was bad.
X: The texture was very bad.

  As can be seen from Table 1, the layered food of the present invention maintained good texture, flavor and color tone even when subjected to pressure and heat treatment. In Comparative Examples 1 and 2, the texture, flavor, and color tone were impaired due to the moisture derived from vegetables. Moreover, in the comparative example 3, the whole moisture content was too small and the texture, flavor, and color tone were impaired.

[Test 3: Measurement of physical properties of layered food]
The layered foods produced in Example 1, Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were cut along the center line and further cut at a width of 2 cm from the center line, and the thickness was uneven. The portion was removed to obtain a sample for measuring physical properties. The physical properties were measured using a creep meter (RE-33005B, manufactured by Yamaden Co., Ltd.). A jig (No. 21, Yamaden Co., Ltd.) in which a sample whose temperature was adjusted to 20 ° C. ± 2 ° C. was placed on a sample table of a creep meter, the sample table was moved at a speed of 1 mm / second, and the blade of the cutter knife was fixed ) And continuously compressed until the distortion rate became 98%. As measurement results, FIG. 1 shows Example 1, FIG. 2 shows Example 2, FIG. 3 shows Comparative Example 1, FIG. 4 shows Comparative Example 2, and FIG. 5 shows the breaking strength curve of Comparative Example 3. . In each figure, the vertical axis represents the load (N) that is the magnitude of the force applied to the sample, and the horizontal axis represents the distortion rate (%) that is the penetration rate of the jig. When there is a peak with a reduction rate of 30% or more expressed by the following formula 1 in each of the sections of 10 to 30%, 50 to 70%, and 75 to 90%, the breaking point Was determined to exist.

  Table 2 shows the presence or absence of break points in each test section. When there was a break point, it was marked as ◯, and when it was not, it was marked as x.

  A strain rate of 10 to 30% indicates a rupture of the layered food surface, a strain rate of 50 to 70% indicates a rupture of the noodle and meat layers, and a strain rate of 75 to 90% indicates a rupture of the vegetable layer. As is clear from the evaluation of the texture in Table 1 and Table 2, the texture of the layered food has a correlation with the presence or absence of breakage of each layer. Since it is perceived that there is a texture by breaking each layer, it can be said that the more the number of break points, the better the texture.

[Example 3]
Vinegar was added to the egg liquid to adjust the pH to 6.5. After adding salad oil to this egg liquid to 10% by weight, processed starch (ADIX-H, manufactured by Nissho Kagaku Co., Ltd.) to be 1% by weight, 3% by weight, 5% by weight and 10% by weight, respectively. ) Was added. Each egg solution (50 g) was baked on a hot plate at 160 ° C. for 1 minute each and then placed in a retort pouch and sealed. The sealed pouch was subjected to pressure heat treatment at 117 ° C. for 30 minutes using a retort device (SR-240, manufactured by Tommy Seiko Co., Ltd.) to prepare a retort egg sheet.

[Comparative Example 4]
Using vinegar added to egg liquid and adjusting pH to 7.0, 6.5, 6.0, 5.5, 5.0, 4.5 (salad oil and processed starch not added) A retort egg sheet was prepared according to the firing method and pressure heat treatment method of Example 3.

[Comparative Example 5]
A retort egg sheet was prepared according to the baking method and pressure heat treatment method of Example 3 using an egg liquid (pH 7.3, salad oil and processed starch not added) without adding vinegar and adjusting pH.

[Comparative Example 6]
Vinegar was added to the egg liquid to adjust the pH to 6.5. Using the egg liquid with 1%, 5%, 10%, and 15% by weight of salad oil added (modified starch not added), the baking method and pressure heating of Example 3 A retort egg sheet was prepared according to the treatment method.

[Comparative Example 7]
Vinegar was added to the egg liquid to adjust the pH to 6.5. Use this egg liquid to which processed starch (ADIX-H, manufactured by Nissho Kagaku Co., Ltd.) is added so that it becomes 1% by weight, 3% by weight, 5% by weight and 10% by weight, respectively (salad oil is not added). A retort egg sheet was prepared according to the firing method and pressure heat treatment method of Example 3.

[Test 4: Color tone measurement of egg sheet]
The retort egg sheets of Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6 and Comparative Example 7 were measured using three color difference meters (CR-400, manufactured by Konica Minolta Co., Ltd.). The color tone was measured. The color tone was represented by CIELAB color values (L *, a *, b *). The L * value obtained here represents lightness (L * is 0 for black and L * for 100). Also, the chromaticity indicating hue and saturation is represented by a * and b * values, respectively, + a * value is in the red direction, -a * value is in the green direction, + b * value is in the yellow direction, and -b * value. Is an indicator of the blue direction.

The following four-step evaluation was performed on the moldability, texture, flavor, and appearance of the egg sheet.
[Evaluation criteria]
A: Formability, texture, flavor, and appearance were very good.
○: Formability, texture, flavor, and appearance were good.
Δ: Formability, texture, flavor, and appearance were poor.
X: Formability, texture, flavor, and appearance were very bad.

  Regarding the evaluation of pH, color tone, moldability and texture of each test section, Table 3 shows Example 3, Table 4 shows Comparative Example 4 and Comparative Example 5, Table 5 shows Comparative Example 6 and Table 6 shows Comparative Example. 7 was shown.

  Like the result of Example 3 shown in Table 3, the texture and egg flavor of the egg are maintained by using the egg liquid adjusted to be acidic, using a combination of fat and starch, and the sheet formability and The appearance such as color tone could also be maintained. As in the results of Comparative Example 4 shown in Table 4, the color tone of the retort egg sheet is improved and the appearance is improved by acidifying the pH of the egg liquid, but the egg liquids at pH 4.5 and 5.0 are retort eggs. The sheet could not be formed. Moreover, it was not possible to prevent the texture of the egg from becoming watery and rubbery only by making the pH acidic. Furthermore, as in the results of Comparative Example 5 shown in Table 4, when the pH was not adjusted and the egg liquid to which neither fat or starch was added was used, the texture, flavor, and appearance were all bad. . Like the result of the comparative example 6 shown in Table 5, when using the egg liquid which does not add starch and fats and oils, the texture is bad, and when the amount of fats and oils added is excessive, bubbles are formed on the surface and the appearance is increased. It got worse. Like the result of the comparative example 7 shown in Table 6, when using the egg liquid which did not add fats and oils and starch was added, taste was bad, and when the addition amount of starch increased too much, food texture worsened.

Claims (5)

A dough layer comprising at least one selected from the group consisting of flour, rice flour, and starch;
A first food layer comprising at least one selected from the group consisting of vegetables, meat, and seafood;
A second ingredient layer containing noodles;
An egg sheet layer comprising eggs, fats and starches;
A layered food for room temperature distribution comprising:
A layered food for normal temperature distribution, wherein the layered food has a moisture content of 62 to 70%. When compressive strength is measured by continuously applying a compressive load to the layered food, the peak represented by the following formula 1 has a reduction rate of 30% or more, a section having a strain rate of 10 to 30%, and 50 to 70%. The layered food for normal temperature distribution according to claim 1, wherein the layered food is present in at least two sections among the sections and 75 to 90% sections.

  The layered food for normal temperature distribution according to claim 1 or 2, wherein the layered food is sealed in a packaging container. It is a manufacturing method of the layered food for normal temperature distribution according to any one of claims 1 to 3,
A method for producing a layered food for distribution at room temperature, wherein an egg sheet is baked using an egg liquid in which eggs, fats and oils and starch are mixed and the pH is adjusted to be acidic.   The said egg liquid contains 5-15 weight% of fats and oils and 0.1-10 weight% of starch with respect to the whole egg liquid, and pH is 5.2-6.8. The manufacturing method as described.

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