JP3600369B2 - Fillings - Google Patents
Fillings Download PDFInfo
- Publication number
- JP3600369B2 JP3600369B2 JP12406096A JP12406096A JP3600369B2 JP 3600369 B2 JP3600369 B2 JP 3600369B2 JP 12406096 A JP12406096 A JP 12406096A JP 12406096 A JP12406096 A JP 12406096A JP 3600369 B2 JP3600369 B2 JP 3600369B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- paste
- texture
- compressive strength
- 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 - Fee Related
Links
Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Description
【０００１】
【本発明の属する技術分野】
本発明は、ジグリセリンモノ脂肪酸エステルを油脂に融解混合してなる油脂組成物を添加することで、製品の物性、食感等が改良されたフィリング類に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
餡、フラワーペースト等のフィリング類は、主原料として小麦粉、澱粉、米粉、豆類、芋類等を利用し、これにその他の副原料そして水を加えて作られる澱粉質含有食品である。
【０００３】
これら澱粉質食品の特有な食感は、その食品中の澱粉質の性質によるところが大きく、多種多様に渡っている。いずれも吸水し、加熱により澱粉は膨潤、糊化の状態にあるが、この澱粉の糊化にともなう物性や食感は、口どけが悪い、糊感があるといったこと等、必ずしも好ましい品質とは言えない問題点がある。また、加熱により糊化した澱粉質はその後の冷却により、粘度上昇、ゲル形成、結晶析出、離水等の老化現象を起こす。最近では加工調理食品工業の発展にともない、食品を長期保存することが多くなっている。特に近年発達したチルドや冷凍などの低温保存流通により、澱粉質食品の老化によるテクスチャーの劣化が問題となっている。
本発明は上記のごとき問題点を解決することを目的とするものである。
【０００４】
【課題を解決するための手段】
本発明者らは、ジグリセリンモノ脂肪酸エステルを油脂に融解混合してなる油脂組成物を澱粉質含有食品に源泉もしくは製造・加工工程中に添加することで、上述の目的とする物性並びに食感を改良できる事を見いだし、本発明の完成に至った。
【０００５】
このような、良好な物性や食感が得られる理由は明らかでないが、食品中の澱粉質とジグリセリンモノ脂肪酸エステルとの相互作用があるためと推察される。
【０００６】
本発明におけるジグリセリンモノ脂肪酸エステルは、ジグリセリンと脂肪酸のエスエル化反応、或いは、ジグリセリンとトリグリセライドとのエステル交換反応によるもの／及び分子蒸留等の方法によって、精製濃縮し、モノエステル純度を５０％以上に高めたものであり、構成脂肪酸は炭素数８〜２２の脂肪酸の単独又は混合物、好ましくは炭素数１６〜２２のジグリセリンモノ脂肪酸エステルである。又、油脂組成物における油脂としては、大豆油、ナタネ油、綿実油、パーム油、ヤシ油、コーン油、パーム核油、魚油、牛脂、乳脂等の動植物性油脂及びこれらの硬化油、分別油、エステル交換油等を１種又は２種以上混合したものが、使用できる。好ましくは、常温液状の油脂が好ましいが固体脂でも差しつかえはない。
【０００７】
本発明における油脂組成物は、前述のジグリセリンモノ脂肪酸エステルを油脂に融解混合したものをいう。
【００１０】
本発明におけるフィリング類とは豆類を原料とする餡製品や、小麦粉、澱粉に水、その他、糖類、乳製品、油脂類、フレーバー等を添加し、加熱炊き上げして得らえるクリーム類、フラワーペースト等が挙げられる。
【００１４】
【実施例】
以下に実施例を示し具体的に説明するが、この実施例に限定されるものではない。
【００２１】
実施例３
フラワーペーストへの応用（源泉添加）
（処 方）
（製 法）
原料を泡立て器で混合し、中火で９０度になるまで炊きあげ、はじめの分量から蒸発した水分を加えて混合しポリ袋に包装した後室温まで水冷し、フラワーペーストを調製した。このフラワーペーストの食感及び圧縮強度を比較した。圧縮強度は調製したフラワーペーストをアルミ缶に詰め、 １．３ｃｍ圧縮時の強度をレオメーターにより測定した。
【００２３】
（結 果）
実施例４
フラワーペーストへの応用（後添加）
（処 方）
（製 法）
原料を泡立て器で混合し、中火で９０度になるまで炊きあげ、はじめの分量から蒸発した水分を加えて混合しポリ袋に包装した後室温まで水冷した。その後下表の発明例４もしくは比較例６のものを加えて混ぜ込みフラワーペーストを得た。このフラワーペーストについて調製直後の食感及び経時的な圧縮強度の変化を比較した。圧縮強度は調製したフラワーペーストをアルミ缶に詰め、 １．３ｃｍ圧縮時の強度をレオメーターにより測定した。
【００２６】
（結 果）
実施例５
あんこへの応用
（調製法）
こし餡に下表の発明例５もしくは比較例７，８のものを良く混ぜてあんこを得た。このあんこについて食感及び圧縮強度を比較した。圧縮強度はあんこをアルミ缶に詰め １．３ｃｍ圧縮時の強度をレオメーターにより測定した。
【００２９】
（結 果）
【発明の効果】
本発明のジグリセリンモノ脂肪酸エステルを油脂に融解混合してなる油脂組成物を餡・フラワーペースト等のフィリング類に源泉もしくは製造・加工工程中、調理中に添加することにより、ソフト感、口どけの良さ、軽さ等の付与、糊感の低減等による食感改良を容易にすることができる。[0001]
[Technical field to which the present invention pertains]
The present invention relates to a filling having improved physical properties, texture and the like of a product by adding a fat or oil composition obtained by melting and mixing a diglycerin monofatty acid ester with a fat or oil .
[0002]
Problems to be solved by the prior art and the invention
Fillings such as bean paste and flower paste are starch-containing foods made by using wheat flour, starch, rice flour, beans, potatoes, and the like as main raw materials, and adding other auxiliary raw materials and water.
[0003]
The unique texture of these starchy foods is largely due to the nature of the starchy content in the foods, and is diverse. Both absorb water and the starch swells and is gelatinized by heating, but the physical properties and texture associated with the gelatinization of this starch are not necessarily desirable qualities, such as poor palatability and glue. There is a problem that cannot be said. Further, the starch that has been gelatinized by heating causes an aging phenomenon such as viscosity increase, gel formation, crystal precipitation, and water separation due to subsequent cooling. Recently, with the development of the processed and cooked food industry, foods are often stored for a long period of time. In particular, due to the low-temperature preservation distribution such as chilling and freezing developed in recent years, deterioration of texture due to aging of starchy foods has become a problem.
An object of the present invention is to solve the above problems.
[0004]
[Means for Solving the Problems]
The inventors of the present invention added a fat or oil composition obtained by melting and mixing a diglycerin monofatty acid ester to a fat or oil to a starch-containing food at the source or during a manufacturing / processing step, thereby obtaining the above-mentioned physical properties and texture. Have been found to be able to be improved , and the present invention has been completed.
[0005]
The reason why such good physical properties and texture can be obtained is not clear, but is presumed to be due to the interaction between starch in the food and diglycerin monofatty acid ester.
[0006]
The diglycerin monofatty acid ester in the present invention is purified and concentrated by a method such as an esterification reaction between diglycerin and a fatty acid or a transesterification reaction between diglycerin and triglyceride / and a method such as molecular distillation to obtain a monoester purity of 50. % Or more, and the constituent fatty acid is a fatty acid having 8 to 22 carbon atoms alone or as a mixture, preferably a diglycerin monofatty acid ester having 16 to 22 carbon atoms. Further, as the fats and oils in the fat and oil composition, soybean oil, rapeseed oil, cottonseed oil, palm oil, coconut oil, corn oil, palm kernel oil, fish oil, tallow, milk and other animal and vegetable oils and fats and their hardened oils, fractionated oils, One or a mixture of two or more transesterified oils can be used. Preferably, room temperature liquid fats and oils are preferable, but solid fats may be used.
[0007]
The oil / fat composition in the present invention refers to a composition obtained by melting and mixing the above-mentioned diglycerin monofatty acid ester with an oil / fat.
[0010]
The fillings in the present invention are beans and other bean products, and water, other sugars, dairy products, fats and oils, flavors and the like added to flour and starch, and creams and flowers obtained by heating and cooking. Paste and the like.
[0014]
【Example】
Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples.
[0021]
Example 3
Application to flower paste (source addition)
(Former)
(Production method)
The raw materials were mixed with a whisk, cooked on a medium heat until the temperature reached 90 ° C, added with the water evaporated from the initial amount, mixed, packed in a plastic bag, and then cooled with water to room temperature to prepare a flower paste. The texture and compressive strength of this flower paste were compared. For the compressive strength, the prepared flower paste was packed in an aluminum can, and the compressive strength at 1.3 cm was measured with a rheometer.
[0023]
(Result)
Example 4
Application to flower paste (post addition)
(Former)
(Production method)
The raw materials were mixed with a whisk, cooked on a medium heat until the temperature reached 90 ° C, mixed with the water evaporated from the initial amount, packed in a plastic bag, and then cooled with water to room temperature. Thereafter, those of Invention Example 4 or Comparative Example 6 in the following table were added and mixed to obtain a flower paste. With respect to the flour paste, the texture immediately after preparation and the change in compressive strength over time were compared. For the compressive strength, the prepared flower paste was packed in an aluminum can, and the compressive strength at 1.3 cm was measured with a rheometer.
[0026]
(Result)
Example 5
Application to anko (preparation method)
The bean paste was mixed well with the paste of Invention Example 5 or Comparative Examples 7 and 8 shown in the table below to obtain an anko. The texture and compressive strength of this bean paste were compared. The compressive strength was measured by packing an bean paste into an aluminum can and measuring the compressive strength at 1.3 cm using a rheometer.
[0029]
(Result)
【The invention's effect】
By adding the oil / fat composition obtained by melting and mixing the diglycerin monofatty acid ester of the present invention to oil / fat to fillings such as bean paste / flower paste during the source or during the manufacturing / processing step, during cooking, it gives a soft feeling and mouthfeel. It is possible to easily improve the texture by imparting goodness and lightness, and reducing the feeling of glue.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12406096A JP3600369B2 (en) | 1996-04-22 | 1996-04-22 | Fillings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12406096A JP3600369B2 (en) | 1996-04-22 | 1996-04-22 | Fillings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09285259A JPH09285259A (en) | 1997-11-04 |
| JP3600369B2 true JP3600369B2 (en) | 2004-12-15 |
Family
ID=14875976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12406096A Expired - Fee Related JP3600369B2 (en) | 1996-04-22 | 1996-04-22 | Fillings |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3600369B2 (en) |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55150849A (en) * | 1979-05-11 | 1980-11-25 | Nisshin Flour Milling Co Ltd | Composition for cake combination |
| JP2556237B2 (en) * | 1992-04-07 | 1996-11-20 | 不二製油株式会社 | Sponge cake manufacturing method |
| JPH0739325A (en) * | 1993-07-27 | 1995-02-10 | Riken Vitamin Co Ltd | Quality-improver for cooked rice |
| JP2747974B2 (en) * | 1994-05-09 | 1998-05-06 | 理研ビタミン株式会社 | Microwave heated food and method for improving its texture |
| JPH07327582A (en) * | 1994-06-14 | 1995-12-19 | Riken Vitamin Co Ltd | Oil and fat composition for roasted cake |
| JPH0994064A (en) * | 1995-07-26 | 1997-04-08 | Riken Vitamin Co Ltd | Oil and fat composition for food improved in waterwetting property |
| JPH0937728A (en) * | 1995-07-27 | 1997-02-10 | Riken Vitamin Co Ltd | Noodle loosening improver and production of noodle using the same |
| JPH0956347A (en) * | 1995-08-25 | 1997-03-04 | Riken Vitamin Co Ltd | Quality modifier of noodle |
| JP3396008B2 (en) * | 1995-08-28 | 2003-04-14 | 理研ビタミン株式会社 | Oil and fat composition for shoe skin |
| JP3410288B2 (en) * | 1996-04-08 | 2003-05-26 | 理研ビタミン株式会社 | Sauces and seasonings |
| JPH09271324A (en) * | 1996-04-09 | 1997-10-21 | Riken Vitamin Co Ltd | Mold release improver composition of leaf-covered food, oil and fat composition and leaf-covered food treated with improver |
| JPH09275900A (en) * | 1996-04-12 | 1997-10-28 | Riken Vitamin Co Ltd | Oil and fat composition for frying instant noodle and production of instant noodle using the same |
-
1996
- 1996-04-22 JP JP12406096A patent/JP3600369B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09285259A (en) | 1997-11-04 |
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