JP2018196347A - Filling material for filled food products - Google Patents

Abstract

To provide a filling material hardly generating cavity between the filling material and dough after a heat treatment in filled food products such as bun or bean paste bread, and maintaining moist feeling of the paste, and filled food products using the filling material.SOLUTION: There is provided a filling material for filled food products consisting of paste and oil and fat, and containing the oil and fat of 0.2 to 5.0 pts.mass based on 100 pts.mass of the paste. There is provided a manufacturing method of the filled food products by enclosing the filling material for filled food products by dough and heat treating them.SELECTED DRAWING: None

Description

  The present invention relates to a filling material for packaged food.

The salmon is made by boiling and kneading beans such as azuki bean, cowpea, green beans, peas, mung bean, potatoes such as sweet potatoes, and chestnuts. Wrapped foods such as buns and buns can be obtained by wrapping with such dough made of wheat flour as the main ingredient, steaming, baking, oiling, etc. .
Since the moisture content of the persimmon affects the quality of the product such as shelf life and texture, the moisture is usually adjusted to 30 to 50% by mass in order to obtain the desired product quality. When using persimmon as a filling material for wrapping foods, the moist texture of persimmon is preferred, so the water content of persimmon may be adjusted to be higher (40-50% by mass). A cavity is easily formed between the heat-treated dough such as leather and bread. This is because in the heating process after wrapping, moisture contained in the cocoon vaporizes and the dough is pushed up, and a gap gradually spreads between the cocoon and the dough. The cavity can be suppressed by lowering the moisture content of the cocoon, but the moist feeling of the cocoon becomes insufficient due to the lack of moisture. For this reason, in order to produce a packaged food with extremely small cavities and moist mochi, skillful techniques are required.
In addition, since the moisture of the koji is vaporized during the heat treatment, the koji after heating after wrapping tends to be more powdery and crispy than the koji just after wrapping.
Regarding improving the texture of koji, Patent Document 1 discloses that an oil-in-water emulsion composition containing oil, fat, sugar, starch or cellulose, protein and thickener in boiled beans or ginger is said boiled beans or ginger. A method for producing a sweetened potato is disclosed, characterized in that it is blended and cooked. As a result, when used in stuffed products such as pies and bread without increasing the sugar content of the conventional sweetened sweet potatoes, there is no dryness after baking, and the sweetened sweet potatoes have a moist texture. The cavity between the dough and the dough is not mentioned, and it takes time to produce the oil-in-water emulsion composition.
Moreover, in patent document 2, the filling material which has starch as a main component, and the foaming material of the oil-in-water emulsion which contains 25-90 weight% of SUS type triglycerides in fats and oils are mixed, A manufacturing method is disclosed, and it is described that straw made from beans can be used as a filling material. This filling material has a very light texture and is said to have a very good balance with confectionery dough (sponge dough such as sponge dough and dorayaki dough) in the mouth. Is not described, and it takes time and effort to produce an oil-in-water emulsion composition.

Japanese Patent Application Laid-Open No. 07-194312 JP 08-070778

  In wrapping foods such as buns and buns, a filling material that does not easily form a cavity between the filling material and the dough after heat treatment and maintains the moist feeling of the candy, and a wrapping food using the filling material provide.

Therefore, the present inventors have intensively studied to solve the above problems. As a result, in a packaged food such as buns and buns, with a filling material for packaged foods consisting of koji and fats and fats and containing 0.2 to 5.0 parts by mass of fats and oils with respect to 100 parts by mass of koji, after heat treatment It has been found that a cavity is hardly formed between the filling material and the fabric, and that the moist feeling of the cocoon is maintained, and the present invention has been completed.
That is, the present invention is as follows.
[1] A filling material for packaged food made of koji and fats and oils, which contains 0.2 to 5.0 parts by mass of fats and oils with respect to 100 parts by mass of the koji.
[2] A method for producing a packaged food, which comprises wrapping the filling material for packaged food according to [1] above with a dough and heat-treating it.

  According to the present invention, in a packaged food such as buns and bread rolls, a filling material in which a cavity is hardly generated between the filling material and the dough after the heat treatment, and the moist feeling of the koji is maintained, and the filling material are provided. It is possible to provide a used food product.

Left: Anpan of Control Example 1. The cavities are large, and the crumb is pressed by the pressure of water vapor to form a dense porous structure. In addition, the moisture of the cocoon vaporizes and the volume of the cocoon is reduced. Right: Anpan from Example 2. The cavities are extremely small, the crumbs form a sufficiently porous structure, and the soot volume is maintained as it is. Left: Wharf of Control Example 3. A cavity is observed. Right: Wharf of Example 8. The cavity is very small.

  The filling material for packaged foods of the present invention is composed of koji and fats and oils, and contains 0.2 to 5.0 parts by mass of fats and oils with respect to 100 parts by mass of the koji.

  The packaged food in the present invention is a food obtained by wrapping a filling material such as rice cake with dough, steamed, baked, oiled, etc., such as buns, buns, Examples include but are not limited to fried buns, grilled buns, and Chinese buns.

In the present invention, the koji is made from beans such as azuki bean, cowpea, green beans, peas, mung bean, sweet potatoes such as sweet potatoes, pumpkins, chestnuts, etc. The one added and kneaded is called the ginger and the latter is called sweetened koji. The koji made from beans is made by using the production method of “granchi” that leaves the shape of the boiled bean, “crush mushroom” that crushes the boiled bean, and the seed coat is removed by crushing the boiled bean. It is classified as “Hairy candy”.
Any cocoon can be used in the present invention, but cocoons obtained from beans of legumes are preferred, more preferably legumes of the genus cowpea (Azuki bean, cowpea, mung bean, oleander, etc.), kidney bean genus It is a cocoon obtained from the beans of a plant (green beans, safflower beans, etc.) and a pea genus plant (peas, etc.).
The moisture content of the soot used in the present invention is preferably 30 to 50% by mass, more preferably 35 to 50% by mass, and most preferably 35 to 45% by mass.

  In the present invention, any fats and oils can be used as long as they are edible fats and oils. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, flaxseed oil, olive oil, fish oil and other liquid oils at room temperature; palm oil, palm oil, cacao fat, beef fat, milk fat, pork fat, etc. Oils and fats that are solid at room temperature; processed oils and fats such as hardened oils and transesterified oils and fats; processed oils and fats foods such as butter, margarine, and shortening can be used. Most preferred is linseed oil.

  The filling material for packaged food of the present invention contains 0.2 to 5.0 parts by mass of fats and oils with respect to 100 parts by mass of koji. The lower limit of the content of fats and oils is preferably 0.25 parts by mass with respect to 100 parts by mass of cocoons, more preferably 0.3 parts by mass with respect to 100 parts by mass of cocoons, and even more preferably 0.00 with respect to 100 parts by mass of cocoons. 35 parts by mass, and most preferably 0.4 parts by mass with respect to 100 parts by mass of the soot. The upper limit of the content of fats and oils is preferably 4.0 parts by mass with respect to 100 parts by mass of cocoons, more preferably 3.0 parts by mass with respect to 100 parts by mass of cocoons, and even more preferably 2. 0 parts by mass, preferably 1.5 parts by mass with respect to 100 parts by mass of cocoons, and most preferably 1.0 part by mass with respect to 100 parts by mass of cocoons. If the amount of oils and fats is less than 0.2 parts by mass with respect to 100 parts by mass of soot, no effect is obtained. On the other hand, when the amount exceeds 5.0 parts by mass, the koji becomes soft, the wrapping workability and the shape retention become worse, and the preferred flavor of the koji is impaired.

  The method for producing a packaged food according to the present invention is characterized in that the filling material for packaged food according to the present invention is packaged with a dough and heat-treated.

  In the present invention, the dough can be appropriately selected depending on the intended package, which can be used without any particular limitation. For example, bread dough can be used for bread, and wheat or rice flour can be used for buns.

  In the present invention, wrapping refers to wrapping cocoon with dough, and the method of wrapping is not particularly limited, and may be performed manually or by a manufacturing machine such as a wrapping machine.

  In the present invention, the type and method of the heat treatment are not particularly limited, and can be appropriately selected depending on the intended packaged food.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Production example 1 Manufacture of bread roll The powder raw material shown in the following recipe 1 is put into a mixer (vertical mixer, Kanto Mixer Industry Co., Ltd.), mixed with powder, and the liquid raw material is put in for 2 minutes at low speed and 3 minutes in medium speed. The mixture was kneaded at high speed for 1 minute, and the raw material for fats and oils was added, and the mixture was further kneaded at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes to obtain a dough. The kneading temperature was 27 ° C. The obtained dough was fermented at a relative humidity of 75% and 28 ° C. for 60 minutes and divided into 45 g. After a bench time of 25 minutes, 35 g of rice bran (Japanese confectionery strainer MK-1 manufactured by Matoba Seisakusho Co., Ltd.) was wrapped in a dough and proofed at a relative humidity of 65% and 38 ° C. for 60 minutes. This was baked in a fixed kiln for 9 minutes to obtain anpan bread.

Recipe 1 Raw materials for baking (parts by mass)

Test Example 1 Manufacture of Anpan Using Linseed Oil-Containing Rice Boiled Rice 100% by weight of rice bran (Matoba Seisakusho Co., Ltd., Japanese confectionery strainer MK-1: water content 40% by mass) was mixed with a mixer (Kanto Mixer Industries It was put into a vertical mixer) and linseed oil shown in Table 1 (Japanese linseed oil linseed oil) was added and mixed for 60 minutes to obtain a linseed oil-containing cocoon in which linseed oil was evenly mixed. Anpan bread was obtained according to Production Example 1 except that this linseed oil-containing koji was used. The obtained bread rolls were evaluated by 10 skilled panelists according to the evaluation criteria table. The results are shown in Table 1. In addition, the soot which does not add linseed oil was made into the control example 1.
In Examples 1-4, the cavity became narrower than Control Example 1, and the moist feeling of the wrinkles was good. Comparative Example 1 was equivalent to the control example, and no effect was obtained. In Comparative Example 2, the koji has an oily texture and is soft and inferior in shape retention, so the wrapping workability of the koji to the dough deteriorates, and the baked bun has a flat shape with a cavity. .

Table 1

Evaluation standard table

Test Example 2 Production of Anpan using flaxseed oil-containing granule Was added to a vertical mixer), and linseed oil shown in Table 2 (manufactured by Nippon Flour Mills Co., Ltd.) was added and mixed for 60 minutes to obtain a linseed oil-containing soot in which linseed oil was evenly mixed. Anpan bread was obtained according to Production Example 1 except that this linseed oil-containing koji was used. Evaluation was conducted in the same manner as in Test Example 1, and the results are shown in Table 2. In addition, the wrinkle which does not add linseed oil was made into the control example 2.
Even when granule was used as the cocoon, the addition of a predetermined amount of linseed oil narrowed the cavity as in the case of cocoon cocoon, and the moist feeling of the cocoon was also obtained.

Table 2

Test Example 3 Manufacture of Anpan using various fat and oil-containing rice bran 100 mass parts of rice bran (Matashi Seisakusho Co., Ltd., Japanese confectionery strainer MK-1) was put into a mixer (vertical mixer, Kanto Blender Industries, Ltd.) Then, lard (Lard 200P manufactured by Tsukishima Foods Industries Co., Ltd.) or olive oil (DANTE olive oil manufactured by Nippon Flour Mills Co., Ltd.) listed in Table 3 was added and mixed for 60 minutes to obtain a fat-containing koji containing oils and fats evenly mixed. Anpan bread was obtained according to Production Example 1 except that this fat-and-oil-containing koji was used. Evaluation was conducted in the same manner as in Test Example 1, and the results are shown in Table 3.
In lard (solid oil), the effect of narrowing the cavity was slightly weaker than linseed oil. In olive oil (liquid oil), the cavity was narrowed like linseed oil, and the moist feeling of the cocoon was improved.

Table 3

Production Example 2 A bun dough was produced according to the bun production chart 2. That is, 17 parts by mass of water was added little by little to 70 parts by mass of the screened white sucrose, and the mixture was thoroughly rubbed with scissors, and 17 parts by weight of water was further added to completely dissolve the white sucrose. The baking powder was dissolved in 1 part by weight of water and added to the white sugar solution. 100 parts by weight of the weak flour was sifted and kneaded gently with the scissors, and then lightly massed to obtain a bun dough. The bun dough divided into 30 g and formed into a circular shape was wrapped with 20 g of koji koji (Japanese confectionery strainer MK-1 manufactured by Matoba Seisakusho Co., Ltd.). It was put into a steamer and steamed for 12 minutes to obtain a bun.

Recipe 2 Wharf dough ingredients (parts by weight)

Test Example 4 Manufacture of buns using linseed oil-containing cocoons 100 parts by weight of cocoon cake (Matashi Seisakusho Co., Ltd., Japanese confectionery strainer MK-1) was introduced into a mixer (vertical mixer, Kanto Blender Industries, Ltd.) The linseed oil shown in Table 4 (Japanese linseed oil linseed oil) was added and mixed for 60 minutes to obtain a linseed oil-containing soot in which the linseed oil was evenly mixed. A wharf was obtained according to Production Example 2 except that this linseed oil-containing culm was used. The obtained wharf was evaluated by 10 skilled panelists according to the above evaluation criteria table. The results are shown in Table 4. In addition, the soot which does not add linseed oil was made into the control example 3.
The results are shown in Table 4. The wharf of Example 8 was a moist wrinkle with a much smaller cavity than the wharf of Control Example 3.

Table 4

Claims (2)

  A filling material for packaged food, comprising cocoons and fats and oils, and containing 0.2 to 5.0 parts by mass of fats and oils with respect to 100 parts by mass of cocoons.   A method for producing a packaged food, comprising: wrapping the filling material for packaged food according to claim 1 with a dough and performing a heat treatment.