JP3783044B2 - Baked food and its manufacturing method - Google Patents

Description

【００４３】
〈実施例８〉
実施例１の外層部を１５ｇ用い、単層の直径３ｃｍの球状物に成形した後、実施例１と同様の条件で、焼成、加熱加圧殺菌し、密封容器入り調理澱粉含有加熱食品を得た。
【００４４】
そして、得られた澱粉含有加熱食品について、実施例及び比較例と同様の官能評価を行った。
【００４５】
以上の結果から、実施例１〜７の包あん食品は、外層のひび割れがほとんどないため内層が浸出せず、内層部が残存していた。また、手へのべたつきもほとんどなく良好であった。また、実施例７は、包あん時に包あんしやすい物性を示し、包あん物の表面がなめらかで、食感ものどごしも良いものであった。
また、実施例８の澱粉含有加熱食品は、表面が球状でなめらかな外観をしており、ひび割れがなく、成形時の外観を維持していた。また、薩摩芋のホクホク感と特有のもちもちした弾力感が相俟って、好ましい食感を呈し、従来の薩摩芋を主体とする澱粉含有加熱食品に比べ、手で割っても崩れにくく保形性に優れていた。
一方、比較例品は、製造工程における熱処理において、ひび割れが生じ、内層部が浸出し、手へのべたつきも生じて好ましくなかった。[0001]
BACKGROUND OF THE INVENTION
The present invention does not easily cause cracking even by heat treatment in a food manufacturing process, sticky food surface is prevented, maintaining the appearance at the time of molding, it relates encrusting foods and their preparation that have good texture.
[0002]
[Prior art]
Conventional packaged foods are known in which the main ingredient is wheat flour as an outer layer and gelatin, oils and fats are used, and the packaged foods do not harden even when heated in a microwave oven (see, for example, Patent Document 1). .
In addition, there are those that use strong powder, soft flour, fats and oils, whole eggs, etc. as food doughs in which a flavoring material such as chocolate is wrapped with oils for folding and then folded into a layer of bread dough or the like (for example, patent documents) 2).
[0003]
[Patent Document 1]
JP 2000-253806 A [Patent Document 2]
Japanese Patent Laid-Open No. 2001-178354
[Problems to be solved by the invention]
However, the packaged food described in the above document is intended to crack the outer layer due to the rapid evaporation of moisture in the heat treatment of the manufacturing process, or originally to crack like a mica like a pie, If the tissue becomes sparse and the inner layer has fluidity, especially when the inner layer is covered with the outer layer so as to have a core-sheath structure, the inner layer is leached into the outer layer, and the inner layer The surface of the outer layer disappeared and became hollow, and the inner layer leached out and became sticky, resulting in the appearance and poor texture.
Therefore, in Patent Document 2, a core-sheath structure is not used, but a flavoring material such as chocolate wrapped with folding oil is alternately laminated with bread dough, and is unevenly exposed. In this case, since the inclusions to be originally contained in the core part (inner layer) are scattered little by little, it is not possible to enjoy the original taste of the inner layer part and the difference in texture between the outer layer and the inner layer. In particular, when heat and pressure sterilization, which is a severe condition, is performed, the problems of stickiness, appearance, and poor texture become more serious. Therefore, conventionally, when the inner layer portion is included in Danish, pie, etc., after the Danish, pie dough, etc. are once fired, a small hole is opened and a nozzle is inserted to fill the inner layer.
[0005]
The present invention was made in view of such circumstances, it is an object of cracking hardly occurs even by heat treatment in a food manufacturing process, regardless of the form of the inner layer, the inner layer of the food material in the food Is maintained without leaching into the outer layer, preventing stickiness of the food surface, and maintaining the appearance at the time of molding even if the packaged material obtained by one molding is subjected to severe heat treatment, to provide an encrusting food and its preparation that have good texture.
[0006]
[Means for Solving the Problems]
The present invention, the inner layer is coated with an outer layer, is accommodated sealed heat-resistant container, a heat autoclaving is encrusting food comprising, outer layer, and 50% or more by weight of the starch-containing components in the overall outer layer weight The object is achieved by a packaged food characterized by being a starch-containing heated food containing fat and oil and at least one of soybean protein and egg white.
[0007]
Preferably, the starch-containing component is derived from at least one of potatoes, beans, seeds, and vegetables having a carbohydrate content of 50% by weight or more in vegetable solids .
[0009]
Preferably, the inner layer, contains α-starch and phosphate-crosslinked Starch, water 20 to 40 wt% in total inner layer weight.
[0010]
Moreover, the manufacturing method of the said packaged food comprises the following process one by one.
(1) an outer layer total weight of 50 wt% or more starch-containing ingredients, and fat, an outer layer which comprises at least one of soy protein and egg white, covering the inner layer, to obtain a food material product process.
(2) A step of heating the package.
(3) A step of housing and sealing the heated package in a heat-resistant container and sterilizing by heating and pressure.
[0012]
That is, the present inventors have not cracked even after the heat treatment in the food manufacturing process, the inner layer was examined starch containing heated food is the outer layer of the food material a food that can be maintained without leaching the outer layer. Then, focusing on the composition of the starch-containing heated food, starch-containing ingredients and the results of extensive further study components other than fat, and 50 wt in total outer wt% or more starch-containing ingredients, and fat, soy protein and It has been found that good results can be obtained when containing at least one of the egg whites.
Further, the present inventors have found that the same effect can be obtained not only in a heating step such as firing but also in heat and pressure sterilization which is a severe condition.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
Encrusting starch containing heated food is the outer layer of the food product of the present invention, the outer layer total weight of 50 wt% or more, preferably 70% or more by weight of the starch-containing component, the oil and, at least one of soy protein and egg white It contains.
The starch-containing heated food of the present invention is not particularly limited as long as it is made of the above-mentioned raw materials, and examples thereof include bread, buns, and strawberries. Especially this invention is used suitably for the foodstuff which wants to maintain the surface in the smooth state at the time of shaping | molding.
[0014]
Examples of the starch-containing component according to the present invention include wheat flour, glutinous rice, starch raw materials, and the like, which may be appropriately selected according to the form of the final product. In particular, when the starch-containing component is derived from at least one of potatoes, beans, seeds , vegetables with a carbohydrate content of 50% by weight or more in vegetable solids , heating Therefore, the structure is likely to be sparse and the inner layer is likely to be leached out.
Examples of potatoes include Satsuma mushrooms, potatoes, yam, taros, and Nagatoro. Among these, potatoes having a high amount of insoluble dietary fiber, such as Satsuma lees, are particularly suitable for the present invention because their tissues tend to be sparse.
Examples of beans include red beans, white beans, tebo beans, and peas.
Examples of seeds include chestnuts, tomato seeds, walnuts, lotus seeds, etc. Among them, seeds with a carbohydrate content of 50% or more such as chestnuts, tochi seeds, lotus seeds, etc. Are preferably used.
Moreover, the carbohydrate content in the vegetable solids as vegetables is 50 wt% or more, pumpkin, etc. Do I lily is preferably used. More preferably, a vegetable having a carbohydrate content of 70% by weight or more in the solid content of the vegetable is desirable.
These may be used alone or in combination.
[0016]
Next, the fats and oils according to the present invention are not particularly limited as long as they are edible fats and oils. Vegetable fats such as salad oil, cacao butter, coconut oil, safflower oil, cottonseed oil, rapeseed oil, butter, lard, head, raw Animal fats and oils such as cream and sour cream, and processed oils and fats such as margarine, medium chain triglyceride, cacao equivalent fat, cheese, chocolate and the like. These may be used alone or in combination.
The content of fats and oils is preferably 3 to 6% by weight based on the total weight of the outer layer, from the viewpoint that cracks can be prevented without affecting the flavor.
[0017]
The soybean protein according to the present invention is not particularly limited, and a protein component separated from soybean may be used.
[0018]
The egg white according to the present invention is not particularly limited, and may be appropriately selected from dry egg white, frozen egg white, and raw egg white.
[0019]
The soy protein and egg white may contain at least one, and are preferably used in combination. The content is preferably set to 1 to 3% by weight in the total amount in the total weight of the outer layer, from the viewpoint that cracking can be prevented without affecting the flavor.
[0020]
In the starch-containing heated food of the present invention, in addition to the above raw materials, auxiliary raw materials may be appropriately used. As auxiliary materials, sugars, starches, seasonings, dairy products, eggs, pulp juice, vegetable pulp juice, pigments, flavors, etc. may be contained alone or in combination as appropriate.
[0021]
Among the above auxiliary materials, it is preferable to use saccharides in terms of improving the flavor and increasing the effect of preventing cracks. Examples of the saccharide include sucrose, maltitol, sorbitol and the like, and maltitol is particularly preferable.
[0022]
In addition to starch derived from the above starch-containing components as an auxiliary material, when it contains modified starch, it gives a good texture and prevents cracking, and is suitable for packaging when used in the outer layer of packaged foods. It is more suitable at the point which is excellent in. Examples of the modified starch include pregelatinized starch, crosslinked starch, and etherified starch.
The content is preferably set to 5% by weight or less based on the total weight of the outer layer.
[0024]
Below, the food material foods using the starch-containing heated food in the outer layer, will be described.
[0025]
The inner layer used in the packaged food of the present invention is not particularly limited, and can be used regardless of the form such as meat buns, rice cake pods, pumpkin cakes, cream, jam, chocolate, etc. containing starch and phosphate-crosslinked starch, preventing the water used as a 20-40% penetration without interior itself related to cracking of the outer layer in the outer layer can be prevented, the deterioration of the appearance and texture This is preferable .
[0026]
The said pregelatinized starch is starch which heated starch with water and dried rapidly. Among these, pregelatinized starch derived from waxy corn starch is suitable in that it hardly penetrates into the outer layer and can maintain its appearance.
Moreover, it is preferable that the content is 0.5 to 2 weight% in the whole inner layer weight.
[0027]
The phosphoric acid cross-linked starch is one in which phosphoric acid cross-links starch molecules at a ratio of one per hundred glucose residues. Among these, phosphate-crosslinked starch derived from tapioca starch is preferable in that it hardly penetrates into the outer layer and can maintain its appearance. Specific examples include “PURYTY87” manufactured by NSC Japan.
Moreover, it is preferable that the content is 5 to 10 weight% in the whole inner layer weight.
[0028]
In addition, the water content of the inner layer is set to 20 to 40% by weight based on the total weight of the inner layer, so that the starch particles of the pregelatinized starch and phosphate-crosslinked starch are sufficiently swollen to obtain an effect of preventing penetration into the outer layer. It is desirable in that it can.
[0029]
In the inner layer, in addition to the above components, sugars, starches, seasonings, fats and oils, dairy products, eggs, fruit juices, vegetable fruit juices, pigments, fragrances, etc., depending on the seasoning, one or more as appropriate You may make it contain in combination.
[0030]
Examples of flavoring of the inner layer include, for example, caramel, custard cream, chocolate, strawberry jam, coffee, mitarashi, honey, curry, stew, soup, maki, and miso. Etc.
[0031]
Next, the packaged food is produced, for example, as follows.
First, an inner layer is prepared. In the present invention, since the inner layer is not particularly limited, may be appropriately prepared, but as an inner layer, containing α-starch described above and phosphate-crosslinked Starch, those water of 20 to 40 wt% in total inner layer weight What is necessary is just to prepare as follows.
First, the α-starch and phosphate-crosslinked Starch mixed powder, the final predetermined water dispersed within an amount of 20 to 40 wt%.
Next, after heating this to 90 ° C. or more and adding the auxiliary material, the temperature is lowered to about 40 ° C. or less, and if necessary, adding an auxiliary material that is easily denatured by heat, such as a water-soluble fragrance, fruit juice, The inner layer is obtained by mixing.
In the case of curry flavor, etc., curry roux is prepared separately and added to the starch heating liquid.
[0032]
Meanwhile, the outer layer fabric is prepared. In the outer layer dough, first, the starch-containing component is ground. Specifically, when using the Satsuma mash, the raw Satsuma mash is washed, removed from foreign matter and skin, cut into an appropriate size, cooked by boiling, steamed, etc., and then pulverized.
Next, fats and oils, at least one of soy protein and egg white, and, if necessary, auxiliary materials are added to and mixed with the pulverized starch-containing component to obtain an outer layer dough.
[0033]
Next, the outer layer fabric and the inner layer obtained as described above are respectively supplied to a wrapping machine, and the inner layer is wrapped with the outer layer fabric to prepare a package.
Next, the package is heated. Examples of the heating method include baking and steaming in an oven or the like, but baking is preferable in that the surface can be cured, shape retention can be improved, and a fragrant flavor can be imparted.
As for the heating conditions, for example, in the case where baking is performed using a satsuma rice cake as the outer layer base, the packaged food of the present invention can be obtained by baking in an oven at 160 to 200 ° C. for 20 to 30 minutes.
[0034]
Encrusting food of the present invention, housed sealed in a sealed container of heat resistance, heat and pressure sterilization (preferably retort disinfecting), the texture is unique elasticity is imparted, sealed containers having excellent long-term storability encrusting food Ru obtained.
The sealed container may be appropriately selected from heat resistant retort pouches, cans, bottles and the like.
[0035]
The sterilization conditions are preferably 120 to 123 ° C., 15 to 60 minutes, more preferably about 121.1 ° C. for 20 to 50 minutes (F0 value of 15.0 or less). In addition, it is preferable in that deterioration during sterilization is minimized.
[0036]
The packaged food of the present invention has a core-sheath structure, and the outer layer and the inner layer whose inner layer is entirely covered with the outer layer may be one each, but these may be multi-layered into three or more layers or other compositions These layers may be laminated. Preferably, the outer layer and the inner layer having the above composition are in contact with each other and the inner layer is entirely covered with the outer layer from the viewpoint of obtaining the object effect of the present invention.
[0037]
【The invention's effect】
As described above, encrusting starch containing heated food is the outer layer of the food product of the present invention, containing an outer layer total weight of 50 wt% or more starch-containing ingredients, and fat, and at least one of soy protein and egg white since it has to, cracking does not easily occur due to heat treatment, regardless of the form of the inner layer without the inner layer material is leached, the food surface stickiness is prevented by the inner layer is maintained. Moreover, the external appearance at the time of shaping | molding is maintained and it has favorable food texture.
In addition, according to the present invention, the outer layer has a specific elastic texture and has physical properties that do not easily collapse during eating, so it is suitable for pinching by hand.
Furthermore, according to the present invention, cracking can be prevented even in heat and pressure sterilization which is a severe condition.
[0038]
【Example】
Next, an example is given and it demonstrates concretely.
[0039]
<Examples 1-7, Comparative Examples 1-2>
Inner layers and outer layers were prepared with the inner layer composition and the outer layer composition shown in Table 1, respectively.
That is, first, the inner layer was prepared by adding 50% water to waxy pregelatinized starch and tapiocaric acid crosslinked starch, heating to 90 ° C., adding liquid sugar and then boiling, then lowering the temperature to 40 ° C. Was added and mixed to obtain an inner layer portion having a final moisture content of 25%.
The outer layer is obtained by mixing pulverized Satsuma mash (cleaned satsuma, removed foreign matter and skin, cut to a suitable size, pulverized steamed product) and other raw materials to obtain the outer layer.
[0040]
Next, the inner layer portion and the outer layer portion obtained as described above were respectively supplied to a wrapping machine (manufactured by Leon Automatic Machine Co., Ltd., Marsman CN300), and the inner layer 1.5 g, outer layer 13.5 g, diameter A 3 cm spherical two-layer packaged food was molded.
Next, the packaged food was baked at 180 ° C. for 20 minutes in an electric oven, allowed to cool, then sealed in a retort pouch, sealed and retorted at 123 ° C. for 42 minutes to obtain a cooked packaged food in a sealed container. .
[0041]
The obtained food product was cracked into two parts with an outer layer and a knife, and the remaining state of the inner layer and the stickiness on the hands were subjected to sensory evaluation by 20 expert panelists.
In addition, it evaluated by the average of the number of tests n = 20.
These results are also shown in Table 1.
[0042]
[Table 1]

[0043]
<Example 8>
After using 15 g of the outer layer portion of Example 1 to form a single-layer spherical product having a diameter of 3 cm, baking, heat and pressure sterilization were performed under the same conditions as in Example 1, and a cooked starch-containing heated food containing a sealed container was obtained. It was.
[0044]
And the sensory evaluation similar to an Example and a comparative example was performed about the obtained starch containing heated food.
[0045]
From the above results, the encapsulated foods of Examples 1 to 7 had almost no cracks in the outer layer, so that the inner layer did not leach and the inner layer portion remained. Moreover, there was almost no stickiness to a hand and it was favorable. Further, Example 7 exhibited physical properties that were easy to wrap during wrapping, the surface of the wrapping was smooth, and the texture was good.
Moreover, the starch-containing heated food of Example 8 had a smooth appearance with a spherical surface, had no cracks, and maintained the appearance during molding. In addition, the feeling of elasticity and the unique feeling of elasticity of Satsuma mushrooms combine to present a favorable texture, making it more resistant to breaking by hand compared to conventional starch-containing heated foods that are mainly made from Satsuma mushrooms It was excellent.
On the other hand, the comparative product was not preferable because cracks occurred in the heat treatment in the production process, the inner layer portion leached out, and stickiness on the hand also occurred.

Claims (4)

The inner layer was coated with an outer layer, is accommodated sealed heat-resistant container, a heat autoclaving is encrusting food comprising, outer layer, and 50% or more by weight of the starch-containing components in the overall outer layer by weight, and oil, A packaged food characterized by being a starch-containing heated food containing at least one of soy protein and egg white. 2. The envelope according to claim 1, wherein the starch-containing component is derived from at least one of potatoes, beans, seeds, and vegetables having a carbohydrate content of 50% by weight or more in vegetable solids. Food. It said inner layer, containing α-starch and phosphate-crosslinked Starch, encrusting food according to claim 1 or 2, wherein water is 20 to 40 wt% in total inner layer weight. A process for producing a packaged food characterized by sequentially comprising the following steps.
(1) an outer layer total weight of 50 wt% or more starch-containing ingredients, and fat, an outer layer which comprises at least one of soy protein and egg white, covering the inner layer, to obtain a food material product process.
(2) A step of heating the package.
(3) A step of housing and sealing the heated package in a heat-resistant container and sterilizing by heating and pressure.