JP3268912B2 - Cream croquette ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a cream croquette.

[0002]

2. Description of the Related Art Conventionally, ingredients as contents wrapped in a cream croquette batter are made by roasting flour with butter and then spreading it with milk to make a white sauce and, if necessary, diced. Add some vegetables and coarse-grained meat chunks,
It is usually hardened by cooling to a low temperature of about 0 to 4 ° C. and then molded and manufactured.

[0003]

However, this tool has a problem that it takes time to cool to the above-mentioned temperature and the workability is poor. The problem is that, even in the case of the above-mentioned ingredients mainly composed of white sauce, 5 to 40% of fat and oil and 2 to 20% of gelatinized starch in terms of solid content are the main components, and the product temperature is 8%.
This is generally the case for tools that are fluid at 0 ° C.

An object of the present invention is to provide a new cream croquette which has moldability at room temperature of about 10 to 20 ° C. so that it does not have to be cooled to a low temperature of 0 to 4 ° C. .

[0005]

Means for Solving the Problems The inventors of the present invention have made various studies to solve the above problems, and have reached the present invention. That is, the cream croquette ingredient of the present invention is made of a room temperature solid palm.
Oil as a main component 2-20% of gelatinized starch with 5-40% fat and solid basis containing consists ingredients exhibiting fluidized by product temperature 80 ° C., together agar and gelatin to the device 0. 2
-5% .

Hereinafter, the present invention will be described in detail. The cream croquette ingredient of the present invention contains 5 to 40% of fat and oil and 2 to 20% of gelatinized starch in terms of solid content as main components. The reason why the content of the fat or oil in the cream croquette is 5 to 40% is that if it is less than 5%, it is difficult to obtain smoothness in texture, and if it exceeds 40%, the oily texture is obtained. Because they win. Preferably it is 8 to 35%, more preferably 10 to 30%. There is no limitation on the type of fats and oils, and soybean oil, cottonseed oil, corn oil, rapeseed oil, safflower oil, lard, head, chicken oil, margarine, etc., except for the following palm oils.

[0007] In addition, this ingredient has a solid content of 2 to 20%.
Containing gelatinized starch. By containing gelatinized starch of 2% or more in terms of solid content, the ingredients are provided with a body feeling and the viscosity is prevented from sharply lowering when the ingredients are heated. Here, the content ratio of the gelatinized starch is more preferably 3% or more, more preferably 5% or more in terms of solid content. However, if this ratio exceeds 20%, the product, which is a product, becomes too hard and it becomes difficult to obtain a creamy texture. Therefore, it is desirable that this ratio does not exceed 20%. More preferably, it is 15% or less in terms of solid content.

[0008] In the present invention, gelatinized starch refers to gelatinized starch. There is no particular limitation on the type of starch, and examples thereof include corn starch, potato starch, and processed starches thereof. Even if they are purified,
In addition, it may be in the form of flour such as flour containing starch as a main component and partially containing protein. Among the starches, a flour containing starch as a main component, such as wheat flour, is preferable to a refined starch in that it has less physical spinning properties.

The cream croquette ingredient of the present invention contains, as described above, 5 to 40% of fat and oil and 2 to 20% of gelatinized starch in terms of solid content as main components. In the present invention, the term "main component" means that the ratio of fats and oils to the whole cream croquette is 5 to 40% for fats and oils. Means 2 to 20% in conversion).
As long as that is the case, other raw materials may be included in any of the above lower limit compounding ratios or more.

[0010] The cream croquettes of the present invention are fluid at a product temperature of 80 ° C. Here, the expression "fluid" means that the material is accommodated in a container and flows when the container is tilted. Due to this property, when the ingredients are heated before a meal, the ingredients soften and exhibit a delicious creamy texture like a trolley. At room temperature of about 10 to 20 ° C., it is not necessary to exhibit fluidity.

The cream croquette ingredient of the present invention is characterized in that the fat or oil contains palm oil which is solid at room temperature. First of all, the inclusion of room temperature solid palm oil, even if it is the same room temperature solid fat as butter, when palm oil is used, the ingredients become even harder at room temperature of about 10 to 20 ° C, This is because moldability is generated, and it becomes possible to perform room temperature molding with a molding machine or the like. Secondly, not only is it possible to mold at room temperature, but also when the utensils are heated during cooking to a temperature of about 50 ° C for eating, a creamy food comparable to when using butter. This is because the tool has a feeling.

Here, the ordinary temperature solid palm oil is a palm oil having a melting point of 15 ° C. or higher in the present invention. The melting point is preferably from 20 to 35C, more preferably from 25 to 30C. If the melting point is too low, the effect of the present invention is unlikely to be produced, and if it is too high, the taste becomes poor and the texture tends to be impaired.

It is preferable that the blending ratio of the solid palm oil at room temperature is 4% or more. If the content is less than 4%, it is difficult to obtain the effects of the present invention. It is more preferably at least 6%. The upper limit of the mixing ratio in the ingredient is not particularly limited as long as it does not exceed 40%, which is the upper limit of the mixing ratio of fats and oils.

When the fat or oil contains 5% or more of room temperature liquid oil (in the ratio in the ingredients), the hardness of the ingredients at ordinary temperature of about 10 to 20 ° C. tends to be insufficient. It tends to be easily deformed when the tool is removed from the machine model and received by a conveyor or the like below. By the way, it is known to add agar as a part of the raw material of the ingredients in order to supplement the moldability of the ingredients. However, in the above case, just adding agar,
Although the tool becomes harder, the tool tends to crack when formed by a machine. Since this tendency can be suppressed by using gelatin in combination, it is desirable to use agar in combination with gelatin. Even when only gelatin is included without agar, the same tendency of cracking as in the case of only agar is likely to occur. The content ratio of agar and gelatin is usually 0.2
-5%, more preferably 0.5-2%. When the content is too low, the tendency to lack the room-temperature moldability cannot be compensated for. The combination ratio of agar and gelatin is usually 1/3 to 3: 1 of gelatin per 1 part of agar.
Parts, preferably 1/2 to 2 parts gelatin per part of agar. If the ratio is out of this range, cracks are likely to occur.

The ingredient of the cream croquette of the present invention can optionally contain other raw materials and components as long as the object of the present invention is not impaired. These raw materials and components include, for example, water, dairy products (milk, milk powder, fresh cream, cheese, etc.), seasonings (salts, sugar, sodium glutamate, etc.), spices (curry powder, pepper powder, etc.), coloring agents (Eg gardenia pigment), solid materials (such as corn grains, sliced mushrooms, diced carrots and potatoes, blanched products such as coarse-grained meat chunks, and onion asses)
And so on. In the case of a solid material, it is generally about 1 to 20% in a cream croquette product.

In the present invention, the cream croquette means a portion of the cream croquette as described above, that is, a portion excluding the clothing portion, but is not used only for the cream croquette, but is the same as the thing. As long as it is, for example, it can be used for various purposes, such as sandwiching bread or plate-shaped white fish, chicken without sandwiching clothes, and all of them are objects of the present invention It is. In addition, the cream croquettes of the present invention have various states such as a frozen state as well as a non-frozen state, and may have various shapes such as an oval shape and a columnar shape.

Next, a typical method for producing the cream croquettes of the present invention will be described. First, 5 to 40% of fat or oil containing palm oil at room temperature is put into a double kettle, and if there is a solid material such as corn or carrot (sliced product), it is previously fried together with the fat or oil. Next, another raw material, that is, a starch raw material of 2 to 20% in terms of solid content, fresh water, and the like are added, and while the whole is being stirred, the product temperature is raised to about 90 ° C. to gelatinize the starch. After gelatinization, the temperature of the product is lowered to 10 to 20 ° C. and then molded to form a cream croquette. With respect to the molding of the tool, the tool whose product temperature has been lowered to room temperature is pushed into a mold from a hopper or the like of a molding machine, and then extruded from the mold, whereby a desired shape such as an oval shape or a column shape can be formed. If you want an oval shape,
It is convenient to use a croquette molding machine. In this way,
The cream croquettes of the present invention are manufactured.

When an oil-in-water type source using egg yolk as an emulsifier, such as mayonnaise or tartar sauce, is used as a part of the raw material, if the source is exposed to a temperature higher than 70 ° C., the yolk in the source becomes hot. It is likely that the physical properties of the ingredients that are to be denatured and finally made into a cream are impaired. Therefore, when such a sauce is used, it is preferable that the starch is gelatinized and then added when the product temperature falls below 70 ° C. In addition, when the room temperature liquid oil of at least 5% or more is used for the fats and oils including this case, if the product only contains room temperature solid palm oil, the product temperature of the product drops to room temperature of about 10 to 20 ° C. In addition, agar and gelatin are added to the raw materials of the ingredients, since the hardness becomes poor and the moldability decreases.
It is desirable to add in the range of 2 to 5%.

When flour is used as the starch, it is preferable to use it after roasting it together with a part of fats and oils or roasting wheat flour in order to remove flouriness. The cream croquette ingredient of the present invention is, as described above, a cream croquette with a garment, or without a garment, for example, sandwiched between bread or a plate-like white fish or chicken, etc. For example, it can be used for various purposes.

[0020]

[Effects] Even with the same room temperature solid fat, palm oil has different types of triglyceride molecules constituting fat and oil compared to butter, so that its physical properties greatly change at the melting point. That is, when the temperature of each of butter and palm oil, which have been heated to liquid, is gradually lowered, butter has fluidity for a while even if its temperature falls below its melting point, whereas palm oil has its liquidity. In such a case, it immediately changes to a solid state. Because of this property, the cream croquette ingredient of the present invention
At a temperature of about 0 to 60 ° C., although having the same creaminess as that using butter, 10 to 2
At room temperature of 0 ° C., it seems that the material becomes harder than that using butter.

[0021]

Embodiments of the present invention will be described below. The actual
Example 1 is a reference example, and Example 2 is an example of the present invention.
Hit. In the present invention, all “%” are “% by weight”.
, And all “parts” mean “parts by weight”.

Example 1 According to the following formulation, palm oil, pre-branched corn / green peas and carrot were added to a double kettle, heated and fried for 5 minutes. Next, after adding all the remaining ingredients, the mixture is heated and stirred at 90 ° C. to obtain flour (starch).
Was gelatinized. This was then cooled to 12 ° C. and further molded into an oval shape (long diameter 8 cm, short diameter 5 cm, thickness 2 cm) with a croquette molding machine to produce a cream croquette tool. In addition, after this part passed through the batter solution, it was cryopreserved with bread crumbs. In addition, a part was sandwiched between breads and stored frozen. Types of raw materials Mixing ratio (%) Palm oil (melting point 28 ° C) 10.0 Corn (brunched) 3.0 Green peas (same as above) 3.0 Carrot (same as above, square-cut product with 2 mm on each side) 3.0 Flour (roasted product) 10.0 whole milk powder 10.0 meals salt 0.5 Shimizu remaining amount total 100.0 (%)

Example 2 According to the following composition, palm oil was put into a double pot and heated slightly, and then all the remaining ingredients including flour were added except for the tartar sauce, and the mixture was further heated and stirred at 90 ° C. , Flour (starch) was gelatinized. 50 ℃
And then mixed with tartar sauce. The mixture was cooled to 15 ° C. and croquetted with a croquet molding machine.
cm, short diameter 5 cm, thickness 2 cm) to produce cream croquettes. In addition, after this part passed through the batter solution, it was cryopreserved with bread crumbs. In addition, a part was sandwiched between breads and stored frozen. Kind of raw materials Mixing ratio (%) Palm oil (melting point 28 ° C) 6.0 Flour (roasted product) 5.0 Whole milk powder 1.5 Agar 0.5 Gelatin 0.5 Food salt 0.2 Tartar sauce 30. 0 Note (fat percentage of 15% in tool) Kiyoshi water Balance total 100.0 (%), tartar sauce was used oil (all soybean oil) containing 50% product.

[0024]

[Test example]

Test method A cream croquette tool was produced under the same conditions as in Example 1 except that butter was used instead of palm oil in the raw material blending of Example 1 (Comparative product 1). Further, from the raw material mixture of Example 2, (1) a raw material excluding agar and gelatin,
Example 2 was prepared by using (2) a raw material excluding only agar and (3) a raw material excluding only gelatin.
And processed under the same conditions as in Example 1 to produce cream croquettes (Comparative Products 2, 3 and 4). With respect to the components of Example 1 and Comparative Product 1, and the components of Example 2 and Comparative Products 2, 3 and 4, the state of deformation at the time of molding at normal temperature (12 ° C.) and the comparison with Example 2 The state of cracking during molding of the product was examined. Regarding the state of deformation during molding, the presence or absence of deformation when the tool was formed into an oval shape from the croquette molding machine and discharged onto the conveyor was checked. Regarding the state of cracking, the state of occurrence of cracking when it was discharged onto a conveyor was also examined. Test results The results were as shown in Table 1.

[0025]

[Table 1]

Note (1) Regarding “contents”, “○” and “X” in the table indicate the following, respectively. ○: Contains the raw material ×: Does not contain the raw material (2) Regarding “Deformation during molding” Of the fractions in the table, the denominator indicates the number of tools tested, and the numerator indicates the number of tools deformed during molding. B. In the table, ○, Δ, and × in parentheses indicate the following, respectively. ：: little deformation is observed Δ: slight deformation is observed X: remarkable deformation is observed Note that the deformation is caused by the mold of the molding machine when discharged from the molding machine to the conveyor (shape before falling onto the conveyor: long diameter 8cm
・ A part deformed by at least 5 mm from the minor axis of 5 cm and the thickness of 2 cm) was regarded as deformed. (3) Regarding “Situation of cracking during molding” Of the fractions in the table, the denominator indicates the number of tools tested, and the numerator indicates the number of tools cracked during molding. B. The circles and triangles in parentheses in the table indicate the following, respectively. ：: Cracks are hardly seen △: Cracks are slightly seen

[0027]

According to the present invention, a cream croquette which is easy to mold at room temperature is provided. Also, when the tool contains a lot of room temperature liquid oil, the room temperature moldability is reduced,
When both agar and gelatin are included, a cream croquette tool that provides room temperature moldability and is less likely to crack during molding is provided.

Claims (2)

(57) [Claims] An oil or fat containing palm oil which is solid at normal temperature.
% And 2-20% of gelatinized starch in terms of solid content as a main component,
Consists ingredients exhibiting fluidized by product temperature 80 ° C., agar to the tool
And a cream croquette comprising 0.2 to 5% in total of gelatin and gelatin . 2. The cream croquette ingredient according to claim 1, wherein the ingredient is covered with clothing.