JP2021170993A - Flowable inner ingredient, and food with coating containing the same - Google Patents

Abstract

To provide a food with a coating that prevents the coating from bursting during cooking and has a smooth texture.SOLUTION: In a food with a coating containing an inner ingredient which is flowable at normal temperature, the inner ingredient includes an inner layer and an outer layer covering the inner layer; the outer layer comprises a thermoplastic material; and the inner layer comprises crushed products of the thermoplastic material.SELECTED DRAWING: Figure 3

Description

The present disclosure relates to fluid fillings and clothing foods containing them.

Cream croquette and cheese croquette are battered foods manufactured using dairy ingredients such as butter and milk, and are fillings with low viscosity and fluidity from the viewpoint of achieving a smooth and melt-in-the-mouth texture. Is required to use. On the other hand, if the viscosity of the filling is lowered, puncture due to oil butterfly cooking is likely to occur. Therefore, in the production of cream croquette and cheese croquette, it is often the case that the occurrence of rupture is suppressed by hardening the clothes. However, the smooth texture and the hard batter are incompatible with each other, and the texture may be impaired.

Against this background of technology, various methods for suppressing the rupture of batter during oiling have been reported in battered foods using low-viscosity fillings. For example, in Patent Document 1, in producing a cream croquette containing liquid dairy products such as wheat flour, fats and oils, and milk as main components, two materials having different water content ratios in the main components are used, and materials having a high water content ratio are used. Disclosed is a method for producing a cream croquette filling, which comprises molding a material having a low water content ratio as an inner material and using a wrapping machine as an outer material.

However, with the use of many raw materials, industrial productivity is often compromised. Therefore, from the viewpoint of improving the industrial productivity of foods, it is still required to efficiently produce battered foods having a smooth texture while suppressing the bursting of batter during oiling.

Japanese Unexamined Patent Publication No. 2004-337013

One object of the present disclosure is to efficiently provide a battered food having a smooth texture while suppressing the bursting of batter due to cooking.

When used as a filling material having fluidity at room temperature by combining an outer layer formed from a thermoplastic material and an inner layer obtained by crushing the thermoplastic material, the applicant ruptures the batter by cooking. It was found that battered foods having a smooth texture can be efficiently provided. This disclosure is based on such findings.

To achieve the above objectives, Applicants have created the following disclosures: That is, the gist of the present disclosure is as follows.
That is, according to one embodiment of the present disclosure, it is a filling material for clothing foods.
It is fluid at room temperature and contains an inner layer and an outer layer that covers the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material.
An inner layer having a viscosity higher than that of the inner layer is provided.

Further, according to another embodiment of the present invention, a dressed food containing the above-mentioned filling material is provided.

According to the present disclosure, it is possible to efficiently produce a battered food having a smooth texture while suppressing the bursting of the batter due to cooking. In the battered food of the present disclosure, since the battered food can be provided by using one kind of thermoplastic material, it is possible to produce the battered food at low cost by a simple procedure, especially in industrial production. It is advantageous.

It is a photograph of the cross-sectional view of the oiled cream croquette produced in Test Example 6. In this photograph, a coloring agent (food coloring) is added to the ingredients of the inner layer, and the inner layer is relatively uniformly wrapped by the outer layer. It is a photograph of the cross-sectional view of the oiled cream croquette (comparative example) produced in Test Example 6. In the photograph, thin parts of the outer layer can be seen here and there. It is a photograph of the cross-sectional view of the filling of the cream croquette before oiling, which was manufactured in Test Example 8. FIG. 4A is a photograph of a white sauce (without crushing treatment) dyed with Zudan Black B after storing the oiled cream croquette at room temperature (about 20 ° C.) for 2 hours. The major axis of the stained oil droplets is 30 to 250 μm, the size of the oil droplets is large, and they are associated with each other. Further, FIG. 4B is a photograph of a white sauce (with crushing treatment) dyed with Zudan Black B after storing the oiled cream croquette at room temperature (about 20 ° C.) for 2 hours. The major axis of the stained oil droplets is 10 to 50 μm, the size of the oil droplets is smaller than that in FIG. 4A, and the association is not advanced.

Specific description of the invention

<Inners>
According to one embodiment of the present disclosure, it is a filling material for clothing foods, which is fluid at room temperature and includes an inner layer and an outer layer covering the inner layer, and the outer layer is made of a thermoplastic material. Including, the inner layer contains a crushed product of a thermoplastic material, and the inner layer is provided with a filling material in which the viscosity of the outer layer is higher than the viscosity of the inner layer. In one embodiment of the present disclosure, a multi-layered filling is formed using one type of thermoplastic material as a base material. By using a multi-layered filling material formed from one kind of raw material for a battered food, it is possible to provide a battered food having a smooth texture while suppressing the rupture of the batter due to cooking, especially oil shavings. That is a surprising fact.

In the present specification, "normal temperature" means 15 to 30 ° C.

In one embodiment of the present disclosure, the filling and the thermoplastic material constituting the filling are, in contrast to a solid or solidified composition, at room temperature under atmospheric pressure after relatively little agitation, shaking, suction, etc. It is supposed to flow. In a preferred embodiment of the present disclosure, the thermoplastic material is fluid at room temperature.

According to one embodiment of the present disclosure, the viscosity of the outer layer of the inner tool is converted into the viscosity of the thermoplastic material excluding the material described later. According to one embodiment of the present disclosure, the viscosity of the outer layer (viscosity of the thermoplastic material) is preferably 40 to 150 Pa · s, more preferably 45 to 120 Pa · s, and even more preferably at 36 ° C. Is 50 to 100 Pa · s. In one embodiment of the present disclosure, the viscosity of the thermoplastic material at 36 ° C. corresponds to the viscosity near the body temperature (temperature in the mouth) at the time of eating.
The viscosity of the thermoplastic material can be measured with a C-type viscometer.

From the viewpoint of workability, the viscosity of the thermoplastic material forming the filling preferably fluctuates according to the temperature.

The thermoplastic material preferably contains water from the viewpoint of maintaining fluidity. According to one embodiment of the present disclosure, the thermoplastic material is preferably a thermoplastic water-containing material.

Further, the thermoplastic material preferably contains roux from the viewpoint of imparting a smooth texture and maintaining the shape when heated. The content of roux in the thermoplastic material is, for example, 10 to 30% by mass, preferably 16 to 26% by mass, and even more preferably 18 to 22% by mass. Incorporating roux in the thermoplastic material at the above content is advantageous in achieving good moldability and a smooth texture.

The roux is preferably prepared by cooking using wheat flour (soft flour, strong flour, etc.) and fats and oils as raw materials.

The amount of wheat flour used is preferably 5 to 20% by mass, more preferably 8 to 17% by mass, and even more preferably 9 to 15% by mass with respect to the total amount of the thermoplastic material.

The amount of fats and oils used is preferably 3 to 20% by mass, and even more preferably 5 to 13% by mass, based on the total amount of the thermoplastic material.

Oils and fats include animal-derived oils such as butter, lard, and het, soybean oil, rapeseed oil, olive oil, coconut oil, corn oil, cottonseed oil, palm oil, sunflower oil, and other plant-derived oils, as well as margarine and shortening mixed with them. Examples thereof include edible processed oils and fats, but butter and butter-containing processed edible oils and fats are preferable.

Thermoplastic materials include roux (flour, fats and oils), water, dairy products (milk, cream, cheese, etc.), protein materials (gelatin, egg white, soybeans, etc.) and seasonings (salt, pepper, sugar, etc.) Fermented flavors, extracts, etc.), grain flours other than wheat flour (starch, pregelatinized wheat flour, etc.), thickeners, pigments, fragrances, etc. may be mixed. According to a preferred embodiment, the thermoplastic material contains roux, water, dairy products, protein materials, and seasonings.

The content of the milk-derived product (milk, etc.) is preferably 5 to 90% by mass, and even more preferably 50 to 84% by mass, based on the total amount of the thermoplastic material.

The content of the protein material (gelatin or the like) is preferably 0 to 4% by mass, and even more preferably 0.5 to 2% by mass, based on the total amount of the thermoplastic material.

Further, the thermoplastic material preferably contains a creamy base food material such as a sauce or a sauce base from the viewpoint of realizing various flavors. Roux may or may not be used in the manufacture of base food ingredients. Preferable examples of the base food material include white sauce (bechamel sauce), cheese sauce, curry sauce and the like.

The thermoplastic material can be produced by mixing the above components and heating if necessary, in consideration of the desired viscosity and flavor. The mixing method is not particularly limited as long as the thermoplastic material is sufficiently uniformly and homogeneously mixed by stirring.

In addition to the thermoplastic material, the outer layer may contain solid or semi-solid ingredients. Ingredients include, for example, animal ingredients such as crabs, shrimp, bacon, ham, sausages, chicken, pork, and beef, vegetables such as onions, corn, spinach, carrots, and pumpkins, and peaches, apples, grapes, and oranges. Examples include fruits such as almonds, peanuts, and vegetable raw materials such as nuts and seeds such as walnuts.

Further, according to one embodiment of the present disclosure, the inner layer of the dressed food can be formed from a crushed product of a thermoplastic material which is a raw material of the outer layer. Here, the "crushing process" refers to a process of disintegrating a substance that has been agglutinated / consolidated into a small substance.

The crushing treatment is preferably carried out by means (equipment) in which a shredding force and / or a shearing force acts on the thermoplastic material. As the crushing treatment apparatus, for example, a mixing means such as a mixer or a kneader with a cutter, a homogenizing treatment means such as a homogenizer, or a fine crushing or grinding means such as a colloid mill, a fine particle grinder or a comitroll may be used. It is preferable to use a mixer or a kneader with a cutter.

According to one embodiment of the present disclosure, the viscosity of the inner layer is converted into the viscosity of the crushed product of the thermoplastic material excluding the ingredients described later. According to one embodiment of the present disclosure, the viscosity of the inner layer (viscosity of the crushed product of the thermoplastic material) is preferably 10 to 60 Pa · s, more preferably 15 to 55 Pa · s at 36 ° C. Yes, and even more preferably 20 to 50 Pa · s.

Like the outer layer, the inner layer may contain solid or semi-solid ingredients. Ingredients include, for example, animal ingredients such as crabs, shrimp, bacon, ham, sausages, chicken, pork, and beef, vegetables such as onions, corn, spinach, carrots, and pumpkins, and peaches, apples, grapes, and oranges. Examples include fruits such as almonds, peanuts, and vegetable raw materials such as nuts and seeds such as walnuts.

According to one embodiment of the present disclosure, the content of the crushed product in the inner layer is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, and even more, based on the total amount of the inner layer. It is preferably 80 to 100% by mass.

Further, according to one embodiment of the present disclosure, the outer layer of the filling material can be formed by covering the periphery of the inner layer with a layer containing a thermoplastic material as a main component which has not been crushed. The outer layer preferably covers the entire surface of the inner layer from the viewpoint of maintaining the shape retention of the inner tool and suppressing the rupture of the garment.

According to one embodiment of the present disclosure, the thermoplastic material forming the outer layer is not crushed into the thermoplastic material from the viewpoint of maintaining the shape retention of the inner tool. Therefore, according to a preferred embodiment of the present disclosure, the outer layer is substantially free of crushed products of the thermoplastic material. Here, "substantially free" means that it does not contain an amount that affects the action and effect of the present invention. The content of the crushed product in the outer layer is preferably less than 5% by mass, more preferably less than 1% by mass, and even more preferably less than 0.1% by mass with respect to the total mass of the outer layer. , More preferably 0% by mass.

According to one embodiment of the present disclosure, the content of the thermoplastic material in the outer layer is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, still more preferably, based on the total amount of the outer layer. Is 80 to 100% by mass.

According to one embodiment of the present disclosure, the viscosity of the outer layer is greater than the viscosity of the inner layer at room temperature or 36 ° C. Here, the viscosity of the outer layer is converted as the viscosity of the thermoplastic material excluding the ingredients. Therefore, the viscosity of the outer layer is preferably 40 to 150 Pa · s, more preferably 45 to 120 Pa · s, and even more preferably 50 to 100 Pa · s at 36 ° C., similar to the viscosity of the above-mentioned thermoplastic material. s.

Further, the size of the fat-derived component (oil droplet) contained in the thermoplastic material forming the outer layer and the crushed product forming the inner layer may differ depending on the crushing treatment. According to one embodiment of the present disclosure, in the thermoplastic material forming the outer layer, the length of the major axis of the oil droplets stained with Zudan Black is, for example, 30 to 300 μm. Further, according to a preferred embodiment of the present disclosure, in the thermoplastic material forming the inner layer, the length of the major axis suitable for oil dyed with Zudan Black is, for example, 5 to 100 μm. The size of the oil droplet can be measured by the method described in Examples described later.

Further, according to one embodiment of the present disclosure, in the clothing food, the mass ratio (thermoplastic material / crushed product) of the thermoplastic material constituting the outer layer and the crushed product constituting the inner layer is desired. It may be appropriately determined in consideration of the balance between the shape retention and the smooth texture. According to one embodiment of the present disclosure, the thermoplastic material / crushed product is preferably 35 / 65-85 / 15, more preferably 45 / 55-80 / 20, even more preferably 50. It is / 50 to 70/30.

In addition, the filling preferably contains a high level of water from the viewpoint of maintaining a mellow texture. According to one embodiment of the present disclosure, the water content of the filling is preferably 40 to 75% by mass, more preferably 50 to 75% by mass, and even more preferably 60 to 75% by mass. .. The water content in the filling is the total water content derived from the thermoplastic material excluding the solid or semi-solid ingredients, and in this specification, it is measured by a moisture analyzer using a drying method. Can be done. An example of a moisture analyzer is SMART6 (CEM) and the like.

Further, according to the present disclosure, by using the filling material having the outer layer and the inner layer as described above, in addition to the mellowness, the texture such as good melting in the mouth and rich feeling is effective for the battered food. Can be given as a target. The texture such as mellowness, melting in the mouth, and richness can be confirmed according to the sensory evaluation described in Examples described later.

<Clothed food>
In addition, the filling is battered with wheat flour, eggs, batter, bread crumbs, cracker flour, corn flakes, bread dough, pie dough, spring roll skin, etc. after being molded into an arbitrary shape by a wrapping machine or manual method. By attaching it, it can be made into a battered food. Therefore, according to one embodiment of the present disclosure, a dressed food containing the above-mentioned filling material is provided.

As a more specific battering method, for example, flour such as wheat flour is attached to the surface of the molded filling as flour, and then beaten egg or water-soluble wheat flour is attached to the surface, and raw or dried bread crumbs are applied to the outermost layer. Etc. may be attached to the surface. At this time, in order to prevent the batter from bursting, it is preferable to wear the batter evenly so that the surface of the filling is not visible from the outside.

The thickness of the batter in the battered food is not particularly limited, but is, for example, 1 to 15 mm.

According to one embodiment of the present disclosure, the dressed food includes both pre- and post-oiled products, but is preferably an oiled food. Examples of oiled foods include, but are not limited to, cream croquette, cheese croquette, curry croquette, tomato sauce croquette, and meat sauce croquette.

Further, according to one embodiment of the present disclosure, the clothing food is preferably a frozen food. The battered food of the present disclosure can also be advantageously used in avoiding the rupture of the batter due to the evaporation of water due to thawing.

Further, according to another embodiment of the present disclosure, it is a method of manufacturing a filling material.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the thermoplastic material to obtain the filling material.
Contains,
The filling material has fluidity at room temperature and includes an inner layer and an outer layer covering the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material and contains.
A method is provided in which the viscosity of the outer layer is higher than the viscosity of the inner layer.

According to a preferred embodiment of the present disclosure, step (1) includes the step of treating the thermoplastic material with a shearing device or a stirring device to obtain a crushed product. Specific setting conditions for the shear stress and the stirring speed in the shearing device or the stirring device can be appropriately set by those skilled in the art according to the desired viscosity of the crushed product.

The crushing treatment time by the shearing device or the stirring device may be appropriately determined according to the desired viscosity of the crushed product, but is preferably 1 to 1800 seconds, more preferably 15 to 600 seconds.

Further, according to a preferred embodiment of the present disclosure, the temperature at which shearing or stirring is performed in the step (1) is not particularly limited, but is preferably 0 to 35 ° C. from the viewpoint of ease of industrial production control. , More preferably 5 to 25 ° C, and even more preferably room temperature (about 25 ° C).

Further, according to a preferred embodiment of the present disclosure, it is preferable that the step (1) includes a step of cooling the thermoplastic material before the crushing treatment. It is a surprising fact that if the thermoplastic material is cooled before the crushing treatment, the texture such as smoothness and melting in the mouth of the battered food is remarkably improved. Although not bound by theory, it is considered that the treatment reduces the particle size of the oil droplets of the oil and fat in the thermoplastic material, resulting in a smooth and melt-in-the-mouth texture.

Further, according to a preferred embodiment of the present disclosure, the cooling temperature before the crushing treatment in the step (1) is preferably −5 to 10 ° C., more preferably 0 to 5 ° C. According to one embodiment of the present disclosure, the cooling temperature before the crushing treatment is the temperature of the thermoplastic material at the time of the crushing treatment.

Further, according to one embodiment of the present disclosure, in the step (2), the crushed product is coated with a thermoplastic material to obtain a fluid filling. That is, the crushed product, which is the raw material of the inner layer, is flowed by preparing the thermoplastic material, which is the raw material of the outer layer, and coating the crushed product with the thermoplastic material by hand or by a molding machine such as a wrapping machine. It is possible to manufacture sex fillings.

Moreover, according to a more preferable embodiment of the present invention, it is a method for producing a clothing food.
(3) Provided is a method comprising a step of dressing the fillings obtained in the above steps (1) and (2), and the dressed food containing the fillings having fluidity at room temperature. NS.

According to a preferred embodiment of the present disclosure, in step (3), the fluid filling is dressed to obtain a dressed food. The battering can be carried out by a known method using a grasshopper ringing device, a bleeding device, or the like.

Further, according to a preferred embodiment of the present disclosure, the clothing food can be frozen to obtain a frozen clothing food. The freezing treatment can be carried out, for example, in a freezer at about −40 ° C. to −10 ° C., and is preferably carried out rapidly in a freezer at −25 ° C. or lower.

Further, according to a preferred embodiment of the present disclosure, the dressed food can be oiled to obtain an oiled food. The specific conditions of the oil butterfly treatment are not particularly limited, but for example, it can be carried out at 170 to 190 ° C. for about 1 to 15 minutes using a known fryer. According to one embodiment of the present disclosure, when the battered food is a frozen food, it is preferable to perform oiling treatment in the frozen state without performing the thawing treatment.

Further, according to another preferred embodiment of the present disclosure, it is a method for suppressing batter rupture in a battered food.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the above-mentioned thermoplastic water-containing edible material to obtain the above-mentioned filling material.
(3) Including the process of dressing the above fillings
A method is provided in which the battered food product comprises a filling material that is fluid at room temperature.
The above method can be carried out in accordance with the contents of the present disclosure, the food for clothing and the method for producing the same.

Also, according to one embodiment of the present disclosure, the following is provided.
[1] It is a filling material for clothing foods.
It is fluid at room temperature and contains an inner layer and an outer layer that covers the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material and contains.
An inner layer in which the viscosity of the outer layer is higher than the viscosity of the inner layer.
[2] The filling according to [1], wherein the thermoplastic material contains at least roux.
[3] The filling according to [2], wherein the roux is made from fats and oils and wheat flour.
[4] The filling according to any one of [1] to [3], wherein the thermoplastic material is creamy at room temperature.
[5] The filling according to any one of [1] to [4], wherein the thermoplastic material comprises a white sauce, a cheese sauce or a curry sauce.
[6] The filling according to any one of [1] to [5], wherein the viscosity of the thermoplastic material is 40 to 150 Pa · s at 36 ° C.
[7] The filling according to any one of [1] to [6], wherein the viscosity of the crushed product is 10 to 60 Pa · s at 36 ° C.
[8] Any of [1] to [7], wherein the mass ratio (thermoplastic material / crushed product) of the thermoplastic material to the crushed product is 35/65 to 85/15. The fillings listed in.
[9] The filling according to any one of [1] to [8], which has a water content of 40 to 75% by mass.
[10] A clothing food containing the filling material according to any one of [1] to [9].
[11] The battered food according to any one of [1] to [10], which is a frozen food.
[12] A method for manufacturing fillings for clothing foods.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the thermoplastic material to obtain the filling material.
Including
The filling material has fluidity at room temperature and includes an inner layer and an outer layer covering the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material.
A method in which the viscosity of the outer layer is higher than the viscosity of the inner layer.
[13] The production method according to [12], wherein the step (1) includes a step of crushing the thermoplastic material with a shearing device or a stirring device to obtain the crushed product.
[14] The production method according to any one of [12] and [13], wherein the step (1) includes a step of cooling the thermoplastic material before the crushing treatment.
[15] A method for suppressing the bursting of batter by cooking in battered food.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the thermoplastic material to obtain the filling material.
(3) Including the process of dressing the above fillings
The method, wherein the battered food contains a filling material that is fluid at room temperature.

Hereinafter, the present disclosure will be described by way of examples, but the present disclosure is not limited to these examples.

Production Example 1: Production of a cream croquette having a filling composed of an inner layer and an outer layer A cream croquette was produced according to the following procedure.
(1) Preparation of ingredients (thermoplastic material) 5,400 g of roux (bechamel sauce base FB (manufactured by Fuji Oil)) was put into a horizontal axis kneader (manufactured by Kajiwara, model KH-1E) and melted over low heat. 21 kg of warm milk was added thereto and stirred well. Further, 240 g of salt, 6 g of pepper, 300 g of granular gelatin, and 1,854 g of water were added, and the mixture was heated to 90 ° C. with stirring. The heated ingredients were transferred to a vat to remove rough heat at room temperature, and then cooled in a refrigerator overnight.

(2) Crushing treatment of ingredients 20 kg of the ingredients prepared in (1) was placed in a cutter mixer (manufactured by Aikosha, model 25DV) and cutter-treated in Low mode for 105 seconds.

(3) Molding / Battering / Freezing Cutter-treated ingredients are used as the inner layer (with crushing treatment), and non-cutter-treated ingredients are used as the outer layer (without crushing treatment). It was molded with a machine-made model CN500). The total weight was set to about 50 g, the diameter was about 65 mm, and the height was about 21 mm, and a filling material was obtained. After covering the outer layer surface with 11.0 to 13.0 g of batter, 5.5 g of dry bread crumbs was attached to the entire surface. The obtained unoiled butterflies cream croquette was frozen in a freezer at about −35 ° C. and stored at about -18 ° C. to obtain a frozen cream croquette.

(4) Oiling The obtained frozen cream croquette is filled with oil using an electric fryer (Maruzen, model MEF-18E, length and width 35 cm x 34 cm) so that the height from the net surface of the bottom of the oil tank is about 8 cm. In this state, the temperature was set to 175 ° C., and 10 pieces were simultaneously oiled for 4 minutes and 30 seconds to obtain an oiled cream croquette.

(Viscosity measurement)
Using a C-type viscometer (manufactured by Toki Sangyo, model TVC-7), the viscosity of the ingredients at a product temperature of 36 ± 2 ° C. was measured.

Production Example 2: A cream croquette production roux having a filling composed of an inner layer and an outer layer is prepared with soft flour: unsalted butter (1.2: 1), and according to the same method as in Production Example 1. , A cream croquette having a filling composed of an inner layer and an outer layer was produced.

Production Example 3: Bechamel sauce base FB (manufactured by Fuji Oil) is used as a production roux for cream croquette having a filling composed of an inner layer and an outer layer in an amount of 10 to 26% by mass of the total amount of ingredients, and the amount of water. A cream croquette having an inner layer composed of an inner layer and an outer layer was produced according to the method of Production Example 1.

Test Example 1 (Examination of viscosity of inner layer of cream croquette)
A cream croquette sample (n = 10; moisture value 64.4%; roux concentration 22%) was produced by the same method as in Production Example 3 except that the viscosities of the ingredients constituting the inner layer and the outer layer were changed. It was evaluated.

(sensory evaluation)
(Smoothness of ingredients, sensory evaluation of melting in the mouth)
The cream sauce of the ingredients of the cream croquette, which was left to stand at room temperature (about 25 ° C.) for 2 hours after oiling, was evaluated by five expert panels according to the following criteria.
Criteria: Between 1.0 and 5.0 points, very good: 5.0 points, good: 3.0 points, bad: 1.0 points, evaluated in 0.5 point increments, and the average score Was the result.

(Evaluation of rupture of clothes)
The bursting condition of the batter after oiling was visually confirmed by multiple specialized panels.

(Viscosity measurement)
Using a C-type viscometer (manufactured by Toki Sangyo, model TVC-7), the viscosities of the ingredients (inner layer and outer layer) at a product temperature of 36 ± 2 ° C. were measured.

The results were as shown in Table 1.

Although not shown in the table, the molding suitability evaluation was very good in all the test groups 1 to 4.
Further, as a result of conducting a test in which the crushing treatment time (seconds) of the (inner layer) was 160 seconds and the viscosity of the inner layer was about 52.4 Pa, it was confirmed that the quality was the same as that of the test group 4 in all items. rice field.

Test Example 2 (Evaluation of cream croquette (only one layer of filling))
By changing the viscosity of the ingredients, a sample (n = 10) was prepared with only one inner ingredient (outer layer only: no crushing treatment) by the same method as in Production Example 3, and by the same method as in Test Example 1. An experiment was conducted.

なお、表に示さないが、サンプルの具材の粘度を６０Ｐａ程度として試験を行った結果、なめらかさ、口溶けについて、依然として良好な結果は得られなかった。 The results were as shown in Table 2.

Although not shown in the table, as a result of the test in which the viscosity of the sample ingredient was about 60 Pa, good results were still not obtained for smoothness and melting in the mouth.

Test Example 3: Examination of crushing treatment time and viscosity of cream croquette Cream croquette sample (n = 10; moisture value 68.2) by the same method as in Production Example 3 except that the viscosity of the ingredients constituting the inner layer is changed. %; Lou concentration 18%) was prepared, and the experiment was carried out by the same method as in Test Example 1.

The results were as shown in Table 3.

Test Example 4: Examination of crushing treatment time and viscosity of cream croquette The same method as in Production Example 3 except that the crushing treatment time of the ingredient (inner layer) is fixed at 40 seconds by changing the concentration of the roux used. A cream croquette sample was prepared according to the above method, and an experiment was conducted by the same method as in Test Example 1.

The results were as shown in Table 4.

Test Example 5: Evaluation of pretreatment and crushing treatment time of cream croquette ingredients A cream croquette sample was prepared according to the same method as in Production Example 2 except that the pretreatment and crushing treatment time of the ingredients was changed. , The experiment was carried out according to Test Example 1. However, the sensory evaluation was carried out by two specialized panels, and the number of samples for rupture of clothing was three.

As a pretreatment method for the crushing treatment, any of the following was applied.
Heating: The ingredients were heated to 90 ° C.
Cooling: The ingredients were cooled overnight at about 5 ° C.
The crushing treatment was carried out using a commercially available food processor.

The results were as shown in Table 5.

Test Example 6: Examination of the thickness of the inner and outer layers of cream croquette 1
A cream croquette sample (n = 10) was prepared according to the description of Production Example 1, and an experiment was conducted according to Test Example 1.
A red colorant was added in advance to the fillings constituting the inner layer. A bean paste machine (manufactured by Leon Automatic Machine Co., Ltd., model CN500) was used, and the contents of the cream croquette were set to have a total weight of about 50 g, a diameter of about 65 mm, and a height of about 21 mm.

The results were as shown in Table 6.

In test groups 17 and 18, a uniform outer layer covered the inner layer in both samples.
It should be noted that FIG. 3 is a photograph of a cross section of the sample of the test group 17 before oiling. It was confirmed from the photograph of the cross section of the test group 17 that the uniform outer layer covered the inner layer.

Test Example 7: Examination of the ratio of the inner layer and the outer layer of cream croquette 2
A cream croquette sample (n = 10) was prepared according to the description of Production Example 1 except that 6,600 g of roux was used, and an experiment was conducted according to Test Example 1.
The setting conditions of the bean paste machine were the same as in Test Example 6.

The results were as shown in Table 7.

It was confirmed that the sensory evaluation results satisfied the quality tolerance level in all of the test plots 19 to 22, and that the rupture of the garment was also suppressed.
Although not shown in the table, when a cream croquette sample (inner layer: outer layer (mass ratio) = 7: 3) was prepared and a preliminary test was conducted according to the same procedure as above, the same results as in Test Group 22 were obtained. As shown, it was confirmed that the rupture of clothing also tended to be suppressed.

Test Example 8: Confirmation of Dispersibility of Cream Croquette Ingredients An oiled cream croquette (2 hours after oiling) used in Test Group 18 of Test Example 6 was obtained.
Next, samples were obtained from the parts corresponding to the inner layer (ingredients with crushing treatment) and the outer layer (ingredients without crushing treatment) in the inner croquette. Next, the sample was stained with Sudan black B, stretched on a slide, covered with a slide glass, and observed with a transmission microscope.

The results were as shown in FIG.
FIG. 4A is a photograph of the dyed ingredients without crushing treatment. The longest diameter of the oil droplets confirmed in the visual field (450 × 640 μm) in the photograph was 150 to 250 μm. The size of the oil droplets is large, and it can be seen that they are associated with each other.
Further, FIG. 4B is a photograph of the dyed ingredients with the crushing treatment. The longest diameter of the oil droplets confirmed in the visual field (450 × 640 μm) in the photograph was 30 to 50 μm. The size of the oil droplets is smaller than that in FIG. 4, indicating that the meeting has not progressed.

Test Example 9: Evaluation of cheese croquette A cheese croquette was prepared according to the following procedure.
(1) Preparation of ingredients Add pregelatinized wheat flour (Fresh Food Service Co., Ltd. "Alpha Flower Z", 50 g) to cheese filling (Meiji Co., Ltd. "Hokkaido Tokachi 4 kinds of cheese paste", 500 g) and stirrer (Aiko) Using Kenmix Aiko Premier KMM770 (manufactured by Sha Seisakusho), the mixture was sufficiently stirred until uniform. The ingredients stirred by the stirrer were transferred to a vat and allowed to stand at room temperature, and then cooled in a refrigerator overnight to obtain a cheese sauce.

(2) Crushing Treatment of Ingredients 400 g of the cheese sauce prepared in (1) was cutter-treated with a food cutter (Panasonic, food cutter MK-K48P) for 10 minutes.

(3) Molding / Battering / Freezing The cutter-treated ingredients were used as the inner layer, and the non-cutter-treated ingredients were used as the outer layer, and the ingredients were molded at each ratio using a bean paste machine. The diameter was set to about 42 mm, the height was about 22 mm, and the thickness of the outer layer was set to about 2 mm to obtain an inner tool. After covering the outer layer surface with 13.0 g of batter, 3.0 g of dry bread crumbs was attached to the entire surface. The obtained non-oiled cheese croquette was frozen in a freezer at about −35 ° C. and stored at about −18 ° C. to obtain a frozen cheese croquette.

(4) Oiling The obtained frozen cheese croquette is filled with oil using an electric fryer (Maruzen, model MEF-18E, length and width 35 cm x 34 cm) so that the height from the net surface of the bottom of the oil tank is about 8 cm. In this state, the temperature was set to 175 ° C., and 5 pieces were simultaneously oiled for 5 minutes. This was repeated twice to obtain a total of 10 oiled cheese croquettes.

The obtained sample was evaluated by a panel of two people according to Test Examples 1 to 7.
The molding suitability was evaluated according to the following criteria.
(Evaluation of molding suitability)
◎: Very easy to mold ○: Can be molded △: Soft and uneven in thickness ×: Cannot be molded softly

The results were as shown in Table 8.

In the cheese croquette as well, the inner layer was subjected to the crushing treatment of the ingredient source, and only in the sample in which the inner layer was covered with the outer layer, good sensory evaluation results and suppression of clothing rupture were achieved.

Test Example 10: Evaluation of curry croquette A frozen curry croquette was obtained in the same manner as the cheese croquette of Test Example 9 except that a curry filling (“Kokumaro Curry Filling” by House Foods Co., Ltd.) was used instead of the cheese filling.

The temperature of the obtained frozen curry croquette was put in an electric fryer (Maruzen, model MEF-18E, length and width 35 cm x 34 cm) with oil so that the height from the net surface of the bottom of the oil tank was about 8 cm. The temperature was set to 175 ° C., and 5 pieces were simultaneously oiled for 5 minutes. This was repeated twice to obtain a total of 10 oiled curry croquettes.

The obtained sample was evaluated according to Test Example 1.
The results were as shown in Table 9.

In the curry croquette, the ingredient source was crushed for the inner layer, and good sensory evaluation results and suppression of clothing rupture were achieved only in the sample in which the inner layer was covered with the outer layer.

Claims (15)

It ’s a filling for clothing food,
It is fluid at room temperature and contains an inner layer and an outer layer that covers the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material.
An inner layer in which the viscosity of the outer layer is higher than the viscosity of the inner layer. The filling according to claim 1, wherein the thermoplastic material contains at least roux. The filling according to claim 2, wherein the roux is made from fat and oil and wheat flour. The filling according to any one of claims 1 to 3, wherein the thermoplastic material is creamy at room temperature. The filling according to any one of claims 1 to 4, wherein the thermoplastic material comprises a white sauce, a cheese sauce or a curry sauce. The filling according to any one of claims 1 to 5, wherein the viscosity of the thermoplastic material is 40 to 150 Pa · s at 36 ° C. The filling according to any one of claims 1 to 6, wherein the viscosity of the crushed product is 10 to 60 Pa · s at 36 ° C. The item according to any one of claims 1 to 7, wherein the mass ratio (thermoplastic material / crushed product) of the thermoplastic material to the crushed product is 35/65 to 85/15. Filling material. The filling according to any one of claims 1 to 8, wherein the water content is 40 to 75% by mass. A clothing food product comprising the filling material according to any one of claims 1 to 9. The battered food according to claim 10, which is a frozen food. It is a method of manufacturing fillings for clothing foods.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the thermoplastic material to obtain the filling material.
Including
The filling material is fluid at room temperature and contains an inner layer and an outer layer covering the inner layer.
The outer layer contains a thermoplastic material and contains
The inner layer contains a crushed product of the thermoplastic material.
A method in which the viscosity of the outer layer is higher than the viscosity of the inner layer. The production method according to claim 12, wherein the step (1) includes a step of crushing the thermoplastic material with a shearing device or a stirring device to obtain the crushed product. The production method according to claim 12 or 13, wherein the step (1) includes a step of cooling the thermoplastic material before the crushing treatment. It is a method of suppressing the bursting of batter by cooking in battered foods.
(1) A process of preparing a crushed product of a thermoplastic material,
(2) A step of coating the crushed product with the thermoplastic material to obtain the filling material.
(3) Including the step of dressing the filling
A method, wherein the battered food product comprises a filling material that is fluid at room temperature.

Images