JP2981285B2 - Filling and topping material and its manufacturing method - Google Patents
Filling and topping material and its manufacturing methodInfo
- Publication number
- JP2981285B2 JP2981285B2 JP2341036A JP34103690A JP2981285B2 JP 2981285 B2 JP2981285 B2 JP 2981285B2 JP 2341036 A JP2341036 A JP 2341036A JP 34103690 A JP34103690 A JP 34103690A JP 2981285 B2 JP2981285 B2 JP 2981285B2
- Authority
- JP
- Japan
- Prior art keywords
- filling
- oil
- topping material
- water
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Description
【発明の詳細な説明】 （ａ）産業上の利用分野 本発明は、製菓，製パン用のフィリング・トッピング
材およびその製造法に関するもので、詳しくはベーカリ
ー製品の加熱，焼成前にフィリング・トッピングして
も、その後の加熱焼成工程において状態変化の少ない耐
熱性を有するフィリング・トッピング材とその製造方法
に関する。The present invention relates to a filling and topping material for confectionery and baking and a method for producing the same, and more particularly to a filling and topping before heating and baking bakery products. In any case, the present invention relates to a filling / topping material having heat resistance with little change in state in a subsequent heating and firing step, and a method for producing the same.
（ｂ）従来の技術 フィリング・トッピング材に耐熱性を付与する主な方
法として、第１に澱粉を増量する方法、第２に増粘多糖
類を添加する方法（特開昭63−240747号公報）などが提
案されている。(B) Prior Art As a main method for imparting heat resistance to a filling and topping material, first, a method of increasing the amount of starch, and second, a method of adding a thickening polysaccharide (JP-A-63-240747) ) Has been proposed.
しかしながら第１の方法によると、澱粉特有のもちっ
ぽさ，ねばりといった食感の悪さや、澱粉の老化に伴う
経時的な物性変化のために、ベーカリー製品にフィリン
グ・トッピングする際の作業性に問題を生じる。However, according to the first method, the workability when filling and topping a bakery product is deteriorated due to the poor texture such as the stickiness and stickiness peculiar to starch and the change of physical properties with the aging of starch. Cause problems.
また第２の方法によると、増粘多糖類の口溶けの悪さ
が顕著となる。In addition, according to the second method, poor dissolution of the thickening polysaccharide in the mouth becomes remarkable.
（ｃ）発明が解決しようとする課題 本発明は従って、耐熱性を有するフィリング・トッピ
ング材の持つ上記の問題を解決し、食感，口溶け，風味
の良好な耐熱フィリング・トッピング材およびその製造
法を提供することを目的とする。(C) Problems to be Solved by the Invention Accordingly, the present invention solves the above-mentioned problems of the heat-resistant filling and topping material, and provides a heat-resistant filling and topping material having good texture, melting in the mouth, and flavor, and a method for producing the same. The purpose is to provide.
（ｄ）課題を解決するための手段 即ち本発明は、油相が全体の30〜70％（重量。以下同
様），水相が全体の70〜30％からなり、かつ水相中にお
いて水相全体の50〜80％が糖質,1〜25％が水不溶性固形
分,0.1〜３％が蛋白質,0.05〜１％がカラギーナンであ
る水中油型乳化フィリング・トッピング材および上記の
原料を水中油型に乳化したのち60〜100℃に加熱処理す
ることを特徴とするフィリング・トッピング材の製造法
である。(D) Means for Solving the Problems That is, according to the present invention, the oil phase comprises 30 to 70% (by weight; the same applies hereinafter), the aqueous phase comprises 70 to 30%, and the aqueous phase contains Oil-in-water emulsified filling and topping material with 50-80% of carbohydrate, 1-25% of water-insoluble solids, 0.1-3% of protein, 0.05-1% of carrageenan, and oil-in-water This is a method for producing a filling and topping material, which comprises emulsifying in a mold and heat-treating it to 60 to 100 ° C.
本発明で使用する油脂としては、一般に食用に供され
る油脂、例えば大豆油，ナタネ油，綿実油，サフラワー
油，ひまわり油，パーム油，ヤシ油，牛脂，豚脂，魚油
およびこれらの加工油脂を用いることができる。The fats and oils used in the present invention include edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, palm oil, coconut oil, tallow, lard, fish oil, and processed oils and fats thereof. Can be used.
糖質としては砂糖，ブドウ糖，ソルビット，水飴，還
元澱粉糖化物などが使用できる。As the carbohydrate, sugar, glucose, sorbitol, starch syrup, reduced starch saccharified product, and the like can be used.
水不溶性固形分としては澱粉（上記配合または製造条
件において糊化膨潤しないものであって、生澱粉および
化工澱粉が使用できる）、例えば米澱粉，小麦澱粉など
が使用でき、口中でのザラつきを避けるため特にこれら
の低粒度分級品、例えば粒度20μｍ以下，好ましくは10
μｍ以下のものを用いる。澱粉の他に上記配合または製
造条件で溶解しない固形物が各種使用でき、例えばセル
ロースなどを挙げることができる。As the water-insoluble solids, starch (which does not gelatinize and swell under the above-mentioned formulation or production conditions, and raw starch and modified starch can be used) such as rice starch and wheat starch can be used. In order to avoid these, especially those having a low particle size, for example, a particle size of 20 μm or less, preferably 10
The one having a size of μm or less is used. In addition to starch, various solids that do not dissolve under the above-mentioned blending or production conditions can be used, and examples thereof include cellulose.
蛋白質としては、卵白，乳蛋白，大豆蛋白などが使用
できる。As proteins, egg white, milk protein, soy protein and the like can be used.
製造に当たっては、上記原料を60〜100℃に加熱処理
することによって水不溶性固形分を溶解させず、かつそ
の他の成分を溶解させ機能させるこができる。In the production, by heating the above-mentioned raw material to 60 to 100 ° C., the water-insoluble solid can be dissolved and other components can be dissolved to function.
上記の原料のうち蛋白質とカラギーナンは、良好な水
中油型乳化を保持させるためのものであり、両者の併用
により強固な乳化界面膜を形成させ、安定な乳化状態を
維持できる。この効果はカラギーナンに特有のものであ
り、他の増粘多糖類では良好な乳化状態は得られない。Among the above-mentioned raw materials, protein and carrageenan are for maintaining good oil-in-water type emulsification, and when both are used, a strong emulsified interface film can be formed and a stable emulsified state can be maintained. This effect is unique to carrageenan, and other emulsifying polysaccharides do not provide a good emulsified state.
また水不溶性固形分は口溶けの向上に寄与するもので
ある。In addition, the water-insoluble solids contribute to improving the dissolution in the mouth.
（ｅ）発明の効果 本発明のフィリング・トッピング材は、高糖濃度の連
続相中に30〜70％の比較的高配合の油脂を水中油型に乳
化させることによってボディーを形成させたもので、こ
のようにして得られたフィリング・トッピング材は高温
時においても流動化することなく、また沸騰のためにベ
ーカリー製品の外皮から吹き出すといったことがない。
また、フィリング・トッピング材のボディーを澱粉や増
粘多糖類に依存している割合が少ないので、それらに起
因する食感，口溶けの悪さがない。(E) Effects of the Invention The filling and topping material of the present invention is obtained by forming a body by emulsifying a relatively high blended fat or oil of 30 to 70% in a continuous phase having a high sugar concentration in an oil-in-water type. The filling and topping material thus obtained does not fluidize even at high temperatures and does not blow out of the bakery product skin due to boiling.
Further, since the proportion of the body of the filling and topping material depends on starch and thickening polysaccharide, the texture and dissolution in the mouth due to these are not caused.
以上のように、本発明によって食感，口溶けの良い耐
熱性のあるフィリング・トッピングの供給が可能とな
り、ベーカリー製品の多様化が図れる。また、連続相中
の糖濃度が高いため、保存性に優れており、本発明のフ
ィリング・トッピング材を用いた製品のシェルフライフ
を延長することができる。As described above, according to the present invention, it is possible to supply a filling and topping with good texture and melting in the mouth and heat resistance, and diversification of bakery products can be achieved. Further, since the sugar concentration in the continuous phase is high, the shelf life is excellent, and the shelf life of the product using the filling and topping material of the present invention can be extended.
（ｆ）実施例および比較例 実施例１〜３および比較例１〜３ 第１表に示す配合に従い、次の方法によりフィリング
材を製造した。(F) Examples and Comparative Examples Examples 1 to 3 and Comparative Examples 1 to 3 Filling materials were produced according to the formulations shown in Table 1 by the following method.
ナタネ油以外の原料を攪拌均一化させ水相を調製す
る。水相にナタネ油を加え、ホモミキサー（特殊機化
製）を用いて水中油型に乳化する。得られた乳化物をバ
ッチ式間接加熱により60〜100℃に加熱する。次いで60
℃以下に冷却する。Raw materials other than rapeseed oil are stirred and homogenized to prepare an aqueous phase. Rapeseed oil is added to the aqueous phase, and emulsified to an oil-in-water type using a homomixer (manufactured by Tokushu Kika). The obtained emulsion is heated to 60 to 100 ° C by batch indirect heating. Then 60
Cool to below ° C.
得られたフィリング材をパイ生地に包あんし、220℃
で10分間焼成した。包あん前の乳化状態，焼成後の食
感，口溶け，耐熱性（フィリング材の気泡・す，外皮か
らの吹き出しの有無）を５名のパネラーによって評価し
た。結果を第２表に示す。 Wrap the resulting filling material in a pie crust, 220 ° C
For 10 minutes. Five panelists evaluated the emulsified state before wrapping, the texture after baking, melting in the mouth, and heat resistance (bubble / filling of the filling material, presence / absence of blowing out from the outer skin). The results are shown in Table 2.
実施例1,2,3では食感，耐熱性，状態ともに良好であ
った。カラギーナンを含まないもの（比較例１）は油の
分離を起こすため、食感，耐熱性，状態ともに良くな
い。また、カラギーナン以外の増粘多糖類（ローメトキ
シペクチン）を用いたもの（比較例２）も比較例１と同
様の結果であった。また油分が少ないもの（比較例３）
は保型性を出すために澱粉を増量したため、食感が優れ
ず、また耐熱性も実施例1,2,3に比較して見劣りがし
た。 In Examples 1, 2, and 3, the texture, heat resistance, and state were all good. Those containing no carrageenan (Comparative Example 1) cause separation of oil, and therefore have poor texture, heat resistance, and state. Further, those using a thickening polysaccharide (low methoxy pectin) other than carrageenan (Comparative Example 2) also had the same results as Comparative Example 1. In addition, the oil content is low (Comparative Example 3)
Since the amount of starch was increased in order to obtain shape retention, the texture was not excellent, and the heat resistance was inferior to Examples 1, 2, and 3.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23G 3/00 - 3/00 109 A21D 13/00 - 17/00 A23L 1/19 ──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. 6 , DB name) A23G 3/00-3/00 109 A21D 13/00-17/00 A23L 1/19
Claims (2)
70〜30重量％からなり、かつ水相中において水相全体の
50〜80重量％が糖質,1〜25重量％が水不溶性固形分,0.1
〜３重量％が蛋白質,0.05〜１重量％がカラギーナンで
ある水中油型乳化フィリング・トッピング材。(1) The oil phase comprises 30 to 70% by weight of the whole, and the water phase comprises
70 to 30% by weight, and in the aqueous phase,
50 to 80% by weight of carbohydrate, 1 to 25% by weight of water-insoluble solid, 0.1
An oil-in-water emulsifying filling and topping material in which -3% by weight is protein and 0.05-1% by weight is carrageenan.
のち60〜100℃に加熱処理することを特徴とするフィリ
ング・トッピング材の製造法。2. A method for producing a filling and topping material, comprising emulsifying the raw material according to claim 1 into an oil-in-water type and then heating the raw material to 60 to 100 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2341036A JP2981285B2 (en) | 1990-11-30 | 1990-11-30 | Filling and topping material and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2341036A JP2981285B2 (en) | 1990-11-30 | 1990-11-30 | Filling and topping material and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04207155A JPH04207155A (en) | 1992-07-29 |
| JP2981285B2 true JP2981285B2 (en) | 1999-11-22 |
Family
ID=18342639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2341036A Expired - Lifetime JP2981285B2 (en) | 1990-11-30 | 1990-11-30 | Filling and topping material and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2981285B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1790237A1 (en) * | 2005-11-02 | 2007-05-30 | Compagnie Gervais Danone | Food emulsion for use in bars, fillings, coatings and spreads and process of preparation |
| FR2905564B1 (en) * | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | FODDER. |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63167735A (en) * | 1986-12-27 | 1988-07-11 | ソントン食品工業株式会社 | Flour paste and its production |
| JP2529728B2 (en) * | 1988-11-04 | 1996-09-04 | 不二製油株式会社 | Filling material manufacturing method |
-
1990
- 1990-11-30 JP JP2341036A patent/JP2981285B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04207155A (en) | 1992-07-29 |
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