JP3519391B2 - Oil foods for French toast - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat food for French toast, and a delicious French toast-like toast can be easily obtained simply by coating it on bread and baking it in a toaster.

[0002]

2. Description of the Related Art Generally, French toast is a frying pan in which butter and French bread are soaked in a mixed solution of eggs, milk and sugar and the butter is slightly browned. French toast made in this way has eggs, milk, etc. soaked into the inside of the bread, gives a sweet scent, moderately charred, and has a mellow egg and milk flavor. , Is widely popular as one of the ways to eat delicious bread.

[0003] Toast is often eaten at breakfast and the like, and one of the reasons is that not only do they like bread but also that it is easy and hassle-free. However, since it takes time and effort to make French toast at home, it is desired to develop a product that can obtain a delicious French toast simply by applying it to bread and baking it in an oven toaster. However, it is technically difficult to get the flavor of French toast with instant products,
No such product has been developed to date. Also, when making French toast, dipping bread and mixing eggs, milk, and sugar were often uneconomical when there was too much to make for one person.

[0004]

SUMMARY OF THE INVENTION Therefore, the present invention provides a fat and oil food for French toast that allows a delicious French toast-like toast to be prepared by simply applying it on bread and baking it in an oven toaster so that the French toast can be easily tasted at home. Another object of the present invention is to provide an oil and fat food for French toast that can be stored at room temperature and can be used only when and when needed.

[0005]

Means for Solving the Problems The present inventors have completed the present invention as a result of various studies to achieve the above object. That is, (1) an oil and fat food for French toast in which sugars, dried egg yolk and milk powder are dispersed in the oil and fat.
Contains 0.5 to 5% dry egg yolk and 0.1 to 3% milk powder
French toast for fat food which is characterized in that,
(2) French toast fats food according to claim 1, wherein the dried egg white are dispersed, (3) French toast fats food product according to claim 1-2 total milk powder and dried egg white is 3% or less, (4 ) The fat and sugar content is 5
5% to 80%, French toast fats food product according to claim 1 to 3 is 35 to 10 percent sugar, (5) French toast fats food product according to claim 1-4 moisture content of less than 5% ( 6 ) Viscosity at 5 to 25 ° C is 200
French toast fats food product according to claim 1-5 is mPa · s or more, (7) Sugar in oil and fat, dried egg
French toast with dispersed yellow, milk powder and dried egg whites
Oil and fat food for tomatoes, and the total of milk powder and dried egg white is 3% or less.
Fat food for French toast characterized by being below
Goods, (8) The blending rate of fats and oils and sugars is 55 to 80%,
The French tow according to claim 7, wherein the sugar is 35 to 10%.
Oil and fat food for storage, (9) Contract with water content less than 5%
The oil and fat food for French toast according to claim 7-8, (1
0) Viscosity at 5 to 25 ° C is 2000 mPa · s or less
It is above, The fats and oils for French toast of Claims 7-9.
Food, (11) Separate sugars, dried egg yolks and milk powder into the oil and fat.
Oil and fat food for French toast being sprinkled with oil
The blending ratio of fat and sugar is 55-80% of fat and oil, and sugar is 35-10.
% Fat and oil food for French toast
Goods, (12) The water content is less than 5% in claim 11.
Oil and fat food for French toast described in (13) 5-2
Claim that viscosity at 5 ° C is 2000 mPa · s or more
Item 11. A fat or oil food product for French toast according to items 11 to 12 .

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below. In addition, in this invention, the display of "%" means "mass%." The oil and fat food for French toast of the present invention is obtained by dispersing sugars, dried egg yolk and milk powder in oil and fat. This allows
Since it is possible to easily obtain French toast-like toast simply by applying it on bread and baking it in an oven toaster or the like, it is possible to provide a simple and labor-saving product.
Incidentally, the oil and fat food of the present invention, an antioxidant as an auxiliary material,
Emulsifiers, salts, sweeteners, seasonings, and minerals such as calcium, egg shell powder and iron, and other raw materials having a low water content such as drying ingredients can be appropriately added.

The fats and oils used in the present invention may be animal and vegetable oils generally used for food, such as soybean oil,
Rapeseed oil, safflower oil, sunflower oil, rice oil, corn oil,
Sesame oil, cottonseed oil, olive oil, palm oil, coconut oil, peanut oil, fish oil, beef tallow, lard, and hydrogenated products of these fats and oils can be used. Further, such oils and fats may be used alone or in combination of two or more.
Furthermore, the oil and fat may be liquid oil or solid oil at room temperature, or may be liquid oil containing solid oil.

In particular, as fats and oils, low-melting fats and oils containing low-melting fats and oils and high-melting-point fats and oils, and when the final product (invention product) fat food is heated from a temperature lower than the melting point of the low-melting fats and oils It is preferable to use one having a unique property that not only the liquid oil does not separate at a temperature below the melting point, but also the liquid oil non-separated state is maintained even at a temperature exceeding the melting point of the low melting point fat. Thereby, the viscosity of the oil and fat food product of the invention is stable against changes in temperature and pressure, and sugars dispersed in the oil and fat, dried egg yolk, precipitation of additives such as milk powder are compared with when using a normal oil and fat. Can be suppressed more effectively.

Oil foods using such oils and fats can be obtained by heating and mixing low melting point oils and fats and high melting point oils and other raw materials, then cooling, gently stirring and leaving to stand. Thereby, as will be described later, when the obtained oil and fat food is filled in a flexible container, dripping is prevented, and it is easy to push out from the container.

As the low melting point oil and fat, an oil and fat having an ascending melting point of 20 ° C. or less can be used, and in particular, an ascending melting point of 0 to 15 can be used.
Oils and fats at ℃ are preferred. Examples of such oils and fats include rapeseed oil, corn oil, safflower oil, cottonseed oil, soybean oil, olive oil, peanut oil, sunflower oil, sesame oil,
Examples thereof include natural oils and fats such as rice oil and fish oil, those obtained by slightly hydrogenating these natural oils and fats, those obtained by removing the high melting point portions from these oils and fats, and those obtained by collecting the low melting point portions of these oils and fats.

Further, as the high melting point oil and fat, the rising melting point is 4
It is possible to use fats and oils having a temperature of 0 ° C. or higher, and especially a rising melting point of
Oils and fats at 0 ° C or higher are preferred. As such oils and fats,
For example, oils and fats obtained by hydrogenating animal and vegetable oils and fats, and oils and fats obtained by collecting high melting point portions can be mentioned. Among these, rapeseed extremely hardened oil and fat, beef tallow extremely hardened oil and fat, and extremely hardened coconut oil are preferable from the viewpoint of flavor and quality stability.

Regarding the blending ratio of the low melting point oil and fat and the high melting point oil and fat in the oil and fat of the oil and fat food of the present invention, the low melting point oil and fat content is 65 to 99% of the oil and fat, and the high melting point oil and fat content is 1 to 35% of the oil and fat. It is preferable that the low melting point oil and fat content is 80 to 97% of the oil and fat, and the high melting point oil and fat content is 3 to 2 of the oil and fat.
It is more preferably set to 0%. As a result, it is possible to particularly suppress the separation of the liquid oil due to the temperature change, and it is possible to store the liquid oil with stable quality for a long time. On the other hand, when the ratio of the high melting point oil and fat is too high, the oil and fat food becomes hard and gives a feeling of crunchiness, and it becomes difficult to apply it to bread. On the other hand, if it is too low, liquid oil may be separated or sugars, dried egg yolk, etc. may be aggregated or precipitated depending on the blending of auxiliary materials.

The fat and oil content in the fat and oil food of the present invention is not limited to the case where a low melting point fat and oil and a high melting point fat and oil are used in combination, and is preferably 55 to 80% when using a normal fat and oil.
It is more preferable to be 75%. If the oil content is less than 55%, it will feel crunchy and difficult to apply to bread. Also,
If it exceeds 80%, the amount of sugars and the like is relatively reduced, so that the taste of French toast becomes unsatisfactory and tends to be oily.

In the present invention, the saccharides are dispersed and contained in fats and oils so that the bread is given a preferable sweetness as French toast, and at the same time, browning (mainly Maillard reaction) is caused by heating and baking is performed in a frying pan. This is to add such an appropriate browning (burn color). Sucrose is particularly preferable in terms of sweetness and quality, and sucrose as a main component also includes so-called sucrose, granulated sugar, molasses, molasses raw sugar, sucrose, double sugar, and processed sugar. It can be used as sugar.

In order to impart a brown color, it is preferable to use reducing sugar. Maillard reaction occurs by using reducing sugar, not only a preferable baking color can be obtained,
It also has a fragrance and can further reduce the odor of eggs. In particular, the ratio of reducing sugar to the total sugar is 20 to 50.
It is preferable in terms of sweetness quality and taste that the content is appropriately adjusted so as to be about%. The reducing sugar in the present invention usually means a sugar which has a carbonyl group and which reduces the Fehling's reaction solution to precipitate red copper oxide, for example, monosaccharide glucose or fructose, galactose, disaccharide. Lactose, maltose and the like can be mentioned. These may be used alone or in combination of two or more.

Here, browning means reducing sugar and protein and / or
Alternatively, it refers to a reaction in which an amino acid produces a coloring substance by heating (Maillard reaction), or a brown caramel is produced by heating sugar (sucrose), and a fragrant caramel odor is generated. By causing browning, a sweet scent unique to French toast is released when baked, and an appropriate charred (baked color) like baking in a frying pan using an oven toaster can be obtained.

As described above, the saccharide used in the present invention is preferably a saccharide containing a browning saccharide. In addition, the content of sugar in the whole oil and fat food is 10-35%
Is preferable, and more preferably 15 to 30%. If the sugar content is too low, no sweetness is felt, and if the sugar content is too high, the oil / fat food lacks smoothness and spreadability is poor, which is not preferable.

In the present invention, the dried egg yolk is dispersed and contained in fats and oils because the dried egg yolk has a lipid content of about 63%.
This is because, because of the large amount of oil and fat, it is easy to be absorbed (dispersed) in the raw material of fats and oils, and when the fats and oils are melted by heat and soaked into the bread, dried egg yolk is also easily absorbed into the bread at the same time. If the amount of the dried egg yolk used is too small, the taste of the egg cannot be felt, which is not preferable for French toast. On the contrary, if there is too much dried egg yolk, the oily food will not be smooth, spreadability will be poor, powdery and dry odor will appear, and further the dried egg yolk will not soak into the bread and sugar etc. on the surface of the bread It becomes a thin card-like (icing-like, film-like), and it burns to give a candy-like crunchy feeling, the crispy feeling is impaired, and the appearance and texture are not preferable. Therefore, the content of dried egg yolk with respect to the whole oil and fat food of the present invention is preferably 0.5 to 5%, more preferably 1 to 2.5%.

The dried egg yolk used in the present invention may be obtained by any method and is not particularly limited. As a method for producing a dried egg yolk, generally, a method of sterilizing a liquid egg yolk obtained by washing a shell egg and then breaking the egg and drying / powdering by a spray drying method is used. Is 3%
Before and after. Other drying methods include a flat plate drying method and a freeze drying method, but the spray drying method is preferable in terms of quality and cost. Further, it may be dried egg yolk that has been subjected to desugarization treatment and decholesterolization treatment before pulverization.

In the present invention, milk powder is dispersed and contained in fats and oils in order to impart a milky taste to fats and oils foods, and thereby to give a flavor peculiar to French toast. Another reason is to cause a Maillard reaction between the protein component of the milk powder and the reducing sugar contained in the saccharides, and to obtain an appropriate charring (baking color) and an appetizing aroma due to this reaction. The content of milk powder based on the whole oil and fat food of the present invention is 0.
It is preferably 1% or more. By containing 0.1% or more of milk powder, milk taste is exhibited, and moderate browning (baking color) is imparted by the Maillard reaction, which is preferable as French toast.

The milk powder used in the present invention is not particularly limited, and generally commercially available whole milk powder, adjusted milk powder, skim milk powder and the like can be used. In addition, a mixture of powdered milk and saccharides can be used as appropriate, and in that case, the content of the powdered milk is calculated by excluding the additive. The water content is generally around 4%.

In the present invention, the fact that the dried egg white is dispersed and contained in the oil and fat in addition to the above-mentioned raw materials depends on the fat and oil foodstuff as compared with the case where the sugar, the dried egg yolk and the milk powder are dispersed and contained in the oil and fat. This is because it imparts a flavor close to that of French toast, and like milk powder, it can cause a Maillard reaction with a reducing sugar to obtain an appropriate charring (baking color) and appetizing aroma due to the Maillard reaction.

The dried egg white used in the present invention may be obtained by any method and is not particularly limited. As a method for producing dried egg white, for example, eggs with shells are washed and then the egg white liquid is separated. A method of saccharification, sterilization, drying, pulverization, and heat sterilization is used. Generally, the water content of dried egg white is about 7%. There is also no particular limitation on the desugarization method and the drying method. In addition, it is assumed to include those that have not been desaccharified, and dried egg whites that have added oils and fats, but in the case of dried egg whites that have added additives, the content of dried egg whites is calculated by excluding those additives. To do.

When the total content of the milk powder and the dried egg white is 3% or less, more preferably 1.5 to 2%, an appropriate charring (baking color) and aroma due to the Maillard reaction can be obtained. If there is too little milk powder or dried egg white, it will be unsatisfactory in terms of flavor. Conversely, if there is too much milk powder or dried egg white,
Milk powder or dried egg white does not soak into the bread, stays on the surface of the bread, and becomes a thin card-like (icing-like, film-like) with sugars etc. on the surface of the bread, which burns and presents a candy-like crunchiness, The feeling is impaired, and the appearance and texture are unfavorable. Maybe milk powder or dried egg white contains a lot of protein,
When the oil and fat food is melted by heat and soaks into the bread, it tends to be hard to soak in together, which tendency is more remarkable than that of the dried egg yolk. However, like dry egg yolk, when the content of milk powder or dry egg white increases, powderyness or dry odor (odor) comes out accordingly, so the content of milk powder or dry egg white exceeds 5%. Is not preferable.

The water content of the oil and fat food of the present invention is preferably less than 5%. This makes it possible to suppress the growth of bacteria and prevent the flavor and quality from deteriorating during the storage period. The oil and fat food of the present invention can have such a water content by adjusting the water content contained in the raw material and the water content added in the production process. In addition, the oil and fat food of the present invention has a water content of less than 5%,
It can be stored at room temperature. Also, 20 to
It may be packed in a sealed container so that it can be stored for 1 month or longer, or 6 months or longer even at room temperature of about 35 ° C. In order to enable storage at room temperature, the water activity of the oil / fat food product may be adjusted to 0.85 or less by appropriately adjusting the water content, salt content, sugar content and the like.

The oil and fat food of the present invention can be used by filling it in any soft or hard container. For example, a container with a lid or a cock, a flexible tube, a flexible pouch, a dispenser pack or the like can be used.
It is preferable to fill the flexible tube from the viewpoint that the oil and fat food can be easily pushed out of the container without using a device such as a spoon. As a material, a single layer material such as polyethylene (PE) or polypropylene (PP), more preferably, an ethylene-vinyl alcohol copolymer (EVOH) having low oxygen permeability, vinylidene chloride (PVDC), aluminum, or another gas barrier material is used. And a multi-layer material made of polyethylene (PE) or polypropylene (PP). The shape and size of the mouth are not particularly limited as long as the oil and fat food can be extruded. It can be round, rectangular or star-shaped.

The oil and fat food of the present invention can be appropriately adjusted from a liquid state to a semi-solid state by changing the blending amount of raw materials used, and its viscosity is such that dried egg yolk, saccharides, etc., additives, etc. precipitate. In order to disperse uniformly without causing coagulation or aggregation, it is preferable to have a gel form of 2000 mPa · s or more at 5 to 25 ° C. to a paste form or a plastic state. Further, the obtained oil and fat food is filled in a flexible container, and when used by extruding from the container, while preventing dripping of the oil and fat food, it is easy to extrude the oil and fat food from the flexible container, Viscosity of oil and fat food is 5 ~ 25 ℃
Is preferably 4000 mPa · s or more, and particularly preferably 4000 mPa · s to 2.5 million mPa · s. Although it depends on the opening area of the opening of the flexible container, for example, the opening area of the opening of the flexible container is 8
In the case of 0 mm ² or less, it is preferably 30,000 mPa · s to 2 million mPa · s, more preferably 50,000 mPa · s to 1.5 million mPa · s, from the viewpoint of ease of squeezing out from the flexible container.

The viscosity is measured by a B type viscometer.
According to the conventional method, No. 2 to No. depending on the viscosity.
It is a numerical value when selecting 7, TE, and TD rotors and rotating at 2 to 10 rpm. In addition, as a method for adjusting the viscosity of oil and fat foods, for example, the blending amounts of high melting point oil and low melting point oil and fat may be changed, and stabilizers such as dietary fibers, thickening polysaccharides and starches may be added as necessary.

Next, a typical production method of the present invention will be described. In a double pot equipped with a stirrer, oils such as low-melting oils and fats, high-melting oils and fats, dried egg yolks, milk powder, and other dried egg whites as needed
Starch, thickening polysaccharides, salts, seasonings, and auxiliary materials such as calcium, egg shell powder, and minerals such as iron are added, and the temperature is raised to 85 ° C. or higher while stirring and mixing with a mixer or the like. As a result, various raw materials such as sugars, dried egg yolk, milk powder, and dried egg white can be dispersed in the oil and fat. continue,
The obtained oil / fat food is directly filled in a tube container with a lid or a flexible container such as a sachet and sealed, and left standing at room temperature for 6 hours to 10 days, preferably 2 days to 5 days. If necessary, after filling and sealing the container, it may be subjected to pressure heat sterilization at 100 ° C. or higher according to a conventional method. Alternatively, the package can be aseptically filled and sealed. Further, in order to have a preservative property, the heating temperature and time are appropriately selected according to a conventional method according to the purpose of reducing the number of bacteria, and after heating, cooling is performed according to a conventional method.

The present invention will be specifically described below based on examples and test examples.

[Example 1] As a fat and oil food, a Frenchite having the composition shown in Table 1
Produced a spread for the worst. In this case, the raw materials in Table 1
Put in the kettle, heat while stirring, and reach 90 ℃
After stirring for 10 minutes, cool with 10 ° C cooling water,
Deaeration, opening area 40mm ^Two, PE / EVOH / PE
The flexible tube with a lid made of
Store at room temperature for 3 days, then spread for French toast
Manufactured. The spread for French toast obtained
When the water content of was measured by the Karl Fischer method,
It was 0.3% (water activity: 0.35). This is Hara
It is the water content derived from the ingredients. Also, the French toast obtained
The viscosity of a spread (product temperature 20 ° C) is measured with a B-type viscometer, N
o. When rotated at 6 and 2 rpm, the measurement was 550,000.
It was mPa · s.

[0031]

[Table 1] (Blend) Low melting point oil (* 1) 61.0 kg High melting point oil (* 2) 10.0 kg Powdered sugar 18.0 kg Glucose 6.0 kg 2.5kg dried egg yolk Whole milk powder 1.0kg Powdered eggshell calcium 0.5kg Butter 1.0kg ------------------------------------------- Total 100.0kg (* 1) Rapeseed slightly hydrogenated oil (melting point 5 ° C) (* 2) Extremely hardened rapeseed oil (melting point 55 ° C)

The obtained French toast spread was spread on 20 g of bread having a side of 12 cm (about 140 cm ² ) and baked for 3 minutes with a 950 W (Sanyo Co., Ltd.) toaster. A French toast-like toast was obtained that was soaked into the bread and had a moderate browning (brown color), no odor or powderiness, and a mellow egg and milk taste.

[0033]

Example 2 As an oil and fat food, French toast spreads having the formulations shown in Table 2 were produced in the same manner as in Example 1. When the water content of the obtained French toast spread was measured by the Karl Fischer method, it was 0.4%.
(Water activity: 0.36). This is water derived from raw materials. Further, the viscosity of the obtained French toast spread (product temperature: 20 ° C.) was measured with a B-type viscometer, No. 6,
When rotated at 2 rpm and measured, it was 800,000 mPa
It was s.

[0034]

[Table 2] (Blend) Low melting point oil and fat (* 1) 60.0 kg High melting point oil and fat (* 2) 9.0 kg Powdered sugar 20.0kg Glucose 5.0kg 2.5kg dried egg yolk Whole milk powder 1.0kg Dried egg white 1.0kg Powdered eggshell calcium 1.5kg ------------------------------------------- Total 100.0kg (* 1) Rapeseed slightly hydrogenated oil (melting point 5 ° C) (* 2) Extremely hardened rapeseed oil (melting point 55 ° C)

20 g of the obtained French toast spread on a bread with a side of 12 cm (about 140 cm ² ).
When spread out and baked for 3 minutes with a 950W (Sanyo Co., Ltd.) toaster, it gives off a sweet scent and the oil and fat foods penetrate into the bread, giving it a moderate browning (baking color).
It is mellow and rich with no odor or powderiness,
A French toast-like toast with an egg and milk taste was obtained.

[0036]

[Test Example 1] Example 2 except that the composition of the dried egg yolk was changed.
French toast spreads were made in the same manner as in. The total amount was adjusted by the amount of low melting point oil and fat. Spread 20 g of the obtained French toast spread on bread with a side of 12 cm (about 140 cm ² ) and spread it for 950 W.
It was baked for 3 minutes with a toaster (manufactured by Sanyo Co., Ltd.), and sensory evaluation was performed for appearance and taste. The results are shown in Table 3.
From Table 3, the content of dried egg yolk with respect to the whole oil and fat food is 0.5 to 5 to make the toast a French toast flavor.
It can be seen that% is preferable, and 1 to 2.5% is more preferable.

[0037]

[Table 3]

[0038]

[Test Example 2] A spread for French toast was produced in the same manner as in Example 1 except that the amount of milk powder was changed.
The total amount was adjusted by the amount of low melting point oil and fat. The obtained French toast spread is 12 cm on a side (about 14 cm).
20 g of the bread was spread on 0 cm ² ) and baked for 3 minutes with a 950 W (Sanyo Co., Ltd.) toaster, and sensory evaluation was performed for appearance and taste. The results are shown in Table 4. Table 4
Therefore, when the content of the milk powder is 0.1 to 3%, more preferably 0.5 to 2%, a good flavor of the milk powder is felt, there is no odor and no powderiness, and the oil and fat food is a bread. It can be seen that the soybean paste is soaked in, and it has an appropriate burning color and has a good texture.

[0039]

[Table 4]

[0040]

[Test Example 3] A French toast spread was produced in the same manner as in Example 2 except that the amounts of dried egg white and milk powder were changed. The total amount was adjusted by the amount of low melting point oil and fat. Spread the resulting French toast spread 12 cm on a side
Spread about 20g on (about 140cm ² ) bread, 95
Bake with a 0W (Sanyo Co., Ltd.) toaster for 3 minutes,
A sensory evaluation was performed for appearance and taste. The results are shown in Table 5-
1, shown in Table 5-2. Results of Test Example 2 and Tables 5-1 and 5-
From 2, the total content of milk powder and dried egg white is 0.1 to 3%, more preferably 1.5 to 2%, including milk powder, and the flavor is good and the body is delicious and delicious. It can be seen that there is no odor or powderiness, the oil and fat food is soaked into the bread, a suitable baking color is attached, and the texture is also good.

[0041]

[Table 5] [Table 5-1]

[0042]

[Test Example 4] A French toast spread was produced in the same manner as in Example 2 except that the blending ratio of fats and oils and sugars was changed. The ratio of the low-melting oil and fat and the high-melting oil and fat in the oil and fat, and the ratio of the powdered sugar and glucose in the sugar were the same as in Example 2. 20 pieces of the obtained French toast spread on 12 cm (about 140 cm ² ) side bread.
After g coating, the mixture was baked with a 950 W (manufactured by Sanyo Co., Ltd.) toaster for 3 minutes, and 10 expert panelists conducted sensory evaluations on the feeling and taste during application. The results are shown in Table 6. The score was the average of the scores evaluated by 10 people. From Table 6, the mixing ratio of fats and oils is 55 to 80
%, Sugars 10 to 35%, more desirably fats and oils 60 to 75
%, And sugars of 15 to 30%, the sweetness is good, the smoothness is good, and the feeling of use is excellent.

[0043]

[Table 6]

[0044]

[Test Example 5] In the same manner as in Example 2, water was further added as shown in Table 7 to prepare a French toast spread. The obtained French toast spread was stored at room temperature for 2 months, and the properties of the oil and fat food after 2 months were confirmed. Also, spread 15 g of bread on a side 12 cm (about 140 cm ² ) and spread it over 950 W (Sanyo Co., Ltd.).
The product was baked with a toaster for 3 minutes, and 10 professional panelists conducted a sensory evaluation of the feeling during use and the taste.
The results are shown in Table 7. The score was the average of the scores evaluated by 10 people. From Table 7, when the water content is 5% or more, the color tends to change during storage and the smoothness tends to disappear.
Since the taste is inferior when the toast is made, it is found that the water content is preferably less than 5%. Especially, when the water content is 3% or less, discoloration during storage is suppressed and smoothness is less likely to disappear,
Understand that you can get a delicious French toast.

[0045]

[Table 7]

[0046]

In the fat and oil food of the present invention, sugars, dried egg yolk and milk powder are dispersed in the fat and oil. Therefore, when this is applied to bread and heated, the fat and oil are dispersed in the fat and oil when soaking into the bread. Other ingredients (sugars, dried egg yolks, milk powder) also soak into the bread together with the oil and fat. It is considered that the fats and oils soaked into the bread interact with each other, and the taste, aroma and appearance of the bread are finished in a French toast style. This phenomenon becomes more prominent if dried egg white is used in addition to the above-mentioned raw materials, and the taste becomes more like French toast.

That is, the above phenomenon causes the bread to have a crispy texture due to the sugar soaking into the bread, and the browning of the sugar and the browning of the sugar with the dried egg or milk powder (protein raw material) (Maillard reaction) causes a frying pan with a French toast style. It becomes browned (baked color) like baking, and at the same time a fragrance (caramel odor) is generated, and that fragrance diffuses with steam generated when baking bread, and sugars give the egg-like taste (dry odor) of dried eggs. It is presumed that this is due to an interaction such as suppressing the taste to the mellow egg taste peculiar to French toast.

INDUSTRIAL APPLICABILITY As described above, the oil and fat food of the present invention can be easily obtained as a French toast-like toast simply by applying it to bread and baking. The oil and fat food has a water content of 5
When the content is less than%, the flavor and quality are prevented from deteriorating during the storage period, and since the main component is fats and oils, it can be stored at room temperature for a long time. Furthermore, by containing 0.5 to 5 % of dried egg yolk and 0.1% or more of milk powder with respect to the whole oil and fat food, and the total content of milk powder and dried egg white being 3 % or less, the oil and fat food can be obtained. Just by applying it to bread, etc. and baking it, it gives off a sweet aroma characteristic of French toast, and the oil and fat food melted by the heat when baking is soaked into the bread, it seems that it was baked in a frying pan using an oven toaster You can get a toast with a moderate browning (brown color) and a mellow egg and milk taste unique to French toast. Further, since the oil and fat food of the present invention can have a low water content and can be in a liquid state to a semi-solid state, it can be stored at room temperature and can be used only when and when needed.

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Claims (13)

(57) [Claims] 1. A fat and oil food product for French toast in which sugar, dried egg yolk and milk powder are dispersed in fat and oil, which is dried.
An oil and fat food for French toast containing 0.5 to 5% of egg yolk and 0.1 to 3% of milk powder . 2. A French toast fats food according to claim 1, wherein the dried egg white are dispersed. 3. French toast fats food product according to claim 1-2 total milk powder and dried egg white is not more than 3%. 4. A fat / oil blend ratio of 55 to 80.
%, French toast fats food product according to claim 1 to 3 is 35 to 10% sugar. 5. A method according to claim 1-4 moisture content of less than 5%
The oil and fat food for French toast described in. 6. The viscosity at 5 to 25 ° C. is 2000 mP.
French toast fats food product according to claim 1-5 is a · s or more. 7. Fats and oils containing sugar, dried egg yolk, milk powder and dried
It is a fat and oil food for French toast in which egg white is dispersed.
Therefore, the total of milk powder and dried egg white is 3% or less.
Oil and fat food for French toast to collect. 8. A fat / oil blend ratio of 55 to 80.
%, Saccharides 35 to 10%, French according to claim 7.
Fat food for toast. 9. A water content of less than 5%.
The oil and fat food for French toast described in. 10. The viscosity at 5 to 25 ° C. is 2000 m.
The French toe according to claim 7, which is Pa · s or more.
Oil and fat food for storage. 11. A saccharide, a dried egg yolk, and a milk powder are separated into fats and oils.
Oil and fat food for French toast being sprinkled with oil
The blending ratio of fat and sugar is 55-80% of fat and oil, and sugar is 35-10.
% Fat and oil food for French toast
Goods. 12. A water content of less than 5%.
The oil and fat food for French toast described in. 13. A viscosity of 2000 m at 5 to 25 ° C.
Pa · s or more, French of Claim 11-12.
Fat food for toast.