JP4534822B2 - Filling material for confectionery and bakery - Google Patents

Description

  The present invention relates to a confectionery / baking filling material. In more detail, it has a good mouth melt and smooth texture, and when used as a filling material or topping material for bread or buns, it has a filling property to the dough, and also retains its shape when baked. The present invention relates to a flavorful confectionery / bread filling material. Moreover, it is related with the layered puffed food using those filling materials.

  A confectionery / baking filling material is a food material widely used in fields such as bread and confectionery, and requires a good texture and melting in the mouth. Further, in the case of a bread filling material or the like, characteristics such as so-called burning resistance and heat resistance, which have shape retention without flowing out after baking, are also required. In recent years, these demands are increasing, and in confectionery / baking filling materials, heat resistance is improved by adding a large amount of starch. However, a confectionery / baking filling material containing a large amount of starch has a drawback in that it does not melt well in the mouth and easily changes with time due to aging. In order to solve them, it contains 0.2 to 2% by weight of a thickening stabilizer consisting of three essential types of gellan gum, locust bean gum and carrageenan, and one or two of xanthan gum and pectin (patent) Although contrivances such as literature 1) have been made, if a thickening stabilizer is blended so as to retain shape even when baked, it is difficult to produce due to an increase in viscosity, and improvement in meltability is not sufficient. .

Conventionally, there are so-called flower sheets such as confectionery and bakery filling materials containing a large amount of the above-mentioned starch that can be folded in combination with layered puffed foods. Since the food is integrated with the dough at the time of baking by starch, there is a problem that the contrast of flavor is difficult to attach.
Japanese Patent Laid-Open No. 05-199837

  An object of the present invention is to provide a confectionery / baking filling material that has good mouth melting and smooth texture, and also has shape retention even when baked. Also, for the purpose of providing a confectionery / baking filling material that, when folded in combination with dough of layered puffed foods such as croissants, Danish, and pie, before baking, gives a contrast between the dough and the flavor of the filling. It was made.

  As a result of intensive studies to solve the above problems, the present inventors have found that in a confectionery / baking filling material, a specific amount of gellan gum, a specific amount of LM pectin, a specific amount of egg white component, a specific amount of cellulose, It has been found that a confectionery / baking filling material containing a specific amount of divalent metal ions has a good mouth melt and a smooth texture, and also has shape retention even when baked. It came to be completed.

That is, in the first aspect of the present invention, the gelling gum is 0.02 to 0.5% by weight, the LM pectin is 0.05 to 1% by weight, and the egg white is 0.05 to 0.5% in terms of dry weight. 1 wt%, and containing cellulose 0.3 to 3 wt%, the content of divalent metal ions in the entire filling material Ri 0.005 to 0.15 wt.% der, characterized in that it further does not contain starch The present invention relates to a sheet-like confectionery for folding and a filling material for bread making. The second of the present invention relates to a layered puffed food using the folding sheet-like confectionery / bread filling material described above.

  The confectionery / baking filling material of the present invention has characteristics that are not found in conventional products, such as good melting in the mouth, smooth texture, and shape retention even when baked. Moreover, the layered puffed food produced using the filling material can give a contrast between the dough and the flavor of the filling.

  Hereinafter, the present invention will be described in more detail. The gellan gum that can be used in the present invention is a deacylated gellan gum, which is produced using a non-pathogenic microorganism Pseudomonas elodea isolated from the surface of an aquatic plant. It is a linear high-molecular-weight polysaccharide composed of four sugar molecules: -4 linked glucuronic acid, 1-4 bonded glucose and 1-4 bonded rhamnose. The amount of gellan gum added is preferably 0.02 wt% to 0.5 wt% in the entire confectionery / baking filling material. If the amount added is less than 0.02% by weight, there may be insufficient shape retention even when baked, and the texture may not be cut off. If it exceeds 0.5% by weight, the texture becomes close to jelly, It may not fit the texture of the filling material.

  The LM pectin that can be used in the present invention is a natural high-molecular polysaccharide that is abundant in fruits, particularly citrus fruits, and is mainly composed of galacturonic acid and methylated galacturonic acid. ) Is 50% or less. The amount of LM pectin added is preferably in the range of 0.05% by weight to 1% by weight in the entire confectionery / baking filling material. If the amount added is less than 0.05% by weight, there may be insufficient shape retention even when baked, while if it is more than 1% by weight, adverse effects such as a textured texture may occur.

  The egg white that can be used in the present invention can be any raw egg, frozen egg white, dried egg white, processed egg white product, etc., as long as it has emulsifying power and heat coagulation property equivalent to egg white. The addition amount of egg white is preferably in the range of 0.05% by weight to 1% by weight in terms of dry weight in the whole confectionery / baking filling material. If the amount added is less than 0.05% by weight, there may be insufficient shape retention even when baked, and if it is more than 1% by weight, adverse effects such as a harsh texture may occur.

  Cellulose that can be used in the present invention is refined from plant pulp fibers and the like, and is a thickened and shape-retaining property of cellulose, such as composites coated with dried products, hydrated products, derivatives, and water-soluble polymers. If it has, it can be used. The amount of cellulose added is preferably 0.3% by weight to 3% by weight in the entire confectionery / baking filling material. If it is less than 0.3% by weight, there may be insufficient shape retention even when baked, and if it is more than 3% by weight, it may cause adverse effects such as texture.

  The divalent metal ions that can be used in the present invention include calcium lactate, magnesium derived from dairy products and fruit juice used as raw materials, and salts having divalent ions such as calcium lactate, magnesium sulfate, calcium chloride, magnesium chloride, Such as calcium gluconate. The divalent metal ion content is preferably 0.005 to 0.15% by weight. If it is less than 0.005% by weight, there may be insufficient shape retention even when baked, and if it is more than 0.15% by weight, it may not be sufficiently gelled and may have adverse effects such as texture. . The divalent metal ion content in the confectionery / baking filling material can be measured as follows. For example, it can be performed by a general ICP emission analysis method.

  In addition, fats and oils, thickeners, gelling agents, saccharides, dairy products, various flavoring materials, flavors, western liquor, various natural or synthetic colorants, chelates as raw materials that can be used in the confectionery / baking filling material of the present invention Agents and the like, and they can be added. Addition of an emulsifier is not particularly troublesome, and various preservatives and antibacterial agents may be used in combination for improving the shelf life. Further, starches may be used in combination for the purpose of cost reduction.

  The method for producing the confectionery / baking filling material of the present invention is exemplified below. However, it is not necessarily limited to this method. First, gellan gum, LM pectin, egg white and cellulose are heated and dissolved in water, and a divalent metal ion or a raw material containing a divalent metal ion is added. If necessary, fats and oils, dairy products, flavoring agents, Raw materials such as sugars are added to the mixture, and these are mixed and stirred thoroughly. If necessary, it is homogenized by a homogenizer or the like by a conventional method, and then sterilized and cooled under general conditions using a heating / cooling device or the like, whereby the confectionery bread filling material of the present invention can be obtained.

  A method for producing a layered puffed food using the confectionery / baking filling material obtained as described above is exemplified below. However, it is not necessarily limited to this method. Add flour, sugar, salt, dairy, margarine, yeast, and eggs into a bowl and mix with a vertical mixer to make dough. After taking the floor time, cool the dough, roll in the sheet-like confectionery / baking filling material and fold the dough. The dough is folded and the dough is stretched by a sheeter a predetermined number of times. Finally, the stretched dough is cut, molded, fermented in a proofer, and then baked in an oven to obtain a layered expanded food using a confectionery / baking filling material.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Food texture evaluation method>
The confectionery / baking filling materials obtained in the Examples and Comparative Examples were sampled by 5 panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. A: Smooth and very good for melting in the mouth, ○: Moderately smooth and good for melting in the mouth, Δ: Smooth or slightly melting in the mouth, ×: Poor smoothness and melting in the mouth.

<Baking resistance evaluation method>
After squeezing the confectionery / baking filling material obtained in Examples and Comparative Examples on an aluminum foil with a diameter of 10 to 15 mm and a length of about 10 cm, heating at 200 ° C. for 5 minutes, and sufficiently cooling at room temperature, The state was observed. The evaluation criteria are as follows. A: Maintains a complete state even after heating, B: Maintains a state almost unchanged before and after heating, B: Unburned but slightly broken compared to before heating, B: Poor shape retention, and starts to flow.

<Method for evaluating layered puffed food (flavored contrast of croissant)>
Using the sheet-like confectionery / baking filling materials obtained in Examples and Comparative Examples, croissants were prepared according to the dough composition shown in Table 1 and the following production method.

  Raw materials having the composition shown in Table 1 were put in a bowl, and kneaded and dough were prepared until each raw material was uniformly mixed at a low speed and a medium speed with a vertical mixer using a beater. The kneading temperature at that time was adjusted to 25 to 26 ° C. After taking the floor time for 30 minutes, it was stored in a refrigerator at -5 ° C. When the dough is taken out of the refrigerator and the dough temperature reaches 0 ° C., a sheet-like confectionery / baking filling material (Examples 1 to 8 and Comparative Examples 1 to 12) that has been temperature-controlled overnight at 20 ° C. ) Was rolled in each 600 g. Roll-in was performed once in four folds and twice in three. After storing overnight at -5 ° C, the dough stretched on a sheeter is cut into isosceles triangles with a base of 12.5cm and a height of 15cm, rounded and molded, after fermentation in a proofer at 35 ° C and humidity of 70% The croissant was obtained by baking for 18 minutes in an oven at 230 ° C. on the top and 210 ° C. on the bottom. Evaluation of the flavor contrast of the croissant obtained above was carried out by five trained panelists. The evaluation was performed according to the following evaluation criteria. ◎: The difference between the taste of the filling material and the flavor of the croissant fabric can be clearly seen, ○: The difference between the taste of the filling material and the flavor of the croissant fabric can be seen, △: The difference between the taste of the filling material and the flavor of the croissant fabric is difficult to understand, X: The difference between the taste of the filling material and the flavor of the croissant dough is not known.

Example 1
According to the formulation shown in Table 2, a confectionery / baking filling material was prepared by the following method. The temperature was raised to 60 ° C. while stirring and mixing so that the raw material of the water phase portion was uniform, and the oil phase portion was added and stirred. Then, it homogenized by the pressure of 5 MPa using the homogenizer (made by Izumi Food Machinery Co., Ltd.). The obtained emulsified liquid was sterilized with a Concer scraper heat exchanger (manufactured by Alfa Laval) under the conditions of a heating temperature of 110 ° C. and a heating time of 2 minutes, and then cooled to 65 ° C. and partially packed. Further, the remainder was filled and packaged for evaluation of layered puffed foods so that the length, the width was about 25 cm, the width was about 24 cm, the thickness was about 1 cm, the weight was about 600 g. After that, those filled and packaged were cooled with cold water at 5 ° C. to obtain a confectionery / baking filling material. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Example 2)
According to Table 2, 45.7 parts by weight of water, 20 parts by weight of rapeseed oil, 0.1 parts by weight of gellan gum, 0.5 parts by weight of LM pectin, 0.1 parts by weight of dried egg white, 0.5% of cellulose A confectionery / baking filling material was obtained in the same manner as in Example 1 except for changing to parts by weight. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Example 3)
According to Table 2, the skim milk powder in the aqueous phase was changed to whole milk powder, 39.22 parts by weight of water, 25 parts by weight of rapeseed oil, 0.2 parts by weight of gellan gum, 0.4 parts by weight of LM pectin, dried egg white Was obtained in the same manner as in Example 1 except that 0.08 part by weight and 2 parts by weight of cellulose were changed. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

Example 4
According to Table 2, the skim milk powder in the aqueous phase was changed to whole milk powder, 34.6 parts by weight of water, 30 parts by weight of rapeseed oil, 0.4 parts by weight of gellan gum, 0.4 parts by weight of LM pectin, dried egg white A confectionery / baking filling material was obtained in the same manner as in Example 1 except that was changed to 0.5 parts by weight. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Example 5)
According to Table 2, the skim milk powder in the aqueous phase was changed to milk, 28.3 parts by weight of water, 20 parts by weight of rapeseed oil, 0.1 parts by weight of gellan gum, 0.2 parts by weight of LM pectin, and dried egg white A confectionery / baking filling material was obtained in the same manner as in Example 1 except that 0.8 parts by weight and cellulose were changed to 0.5 parts by weight. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Reference example)
According to Table 2, processed starch was added to the aquarium part, and confectionery / manufactured in the same manner as in Example 1 except that water was changed to 44.3 parts by weight, rapeseed oil was changed to 20 parts by weight, and gellan gum was changed to 0.1 parts by weight. A bread filling material was obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Example 7)
According to Table 2, milk and instant coffee are added to the aquarium, 29.4 parts by weight of water, 20 parts by weight of rapeseed oil, 2 parts by weight of skim milk powder, 0.2 parts by weight of gellan gum, and 0.5 parts of LM pectin. A confectionery / baking filling material was obtained in the same manner as in Example 1 except that 0.3 parts by weight of dry egg white, 2 parts by weight of cellulose, and 15 parts by weight of granulated sugar were changed. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Example 8)
According to Table 2, rapeseed oil in the oil phase part, skim milk powder in the aqueous phase part is eliminated, orange juice and calcium lactate are added, 32.4 parts by weight of water, 0.1 part by weight of gellan gum, 0.5 parts of LM pectin A confectionery / baking filling material was obtained in the same manner as in Example 1 except that 0.3 parts by weight of dried egg white, 1.5 parts by weight of cellulose, and 25 parts by weight of granulated sugar were changed. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 1)
According to Table 2, confectionery and confectionery were produced in the same manner as in Example 1 except that water was changed to 40.185 parts by weight, rapeseed oil was changed to 25 parts by weight, gellan gum was changed to 0.015 parts by weight, and LM pectin was changed to 0.5 parts by weight. A bread filling material was obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 2)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that water was changed to 39.6 parts by weight and gellan gum was changed to 0.6 parts by weight. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 3)
According to Table 2, the confectionery / baking filling material was prepared in the same manner as in Comparative Example 1 except that water was changed to 40.56 parts by weight, gellan gum was changed to 0.1 parts by weight, and LM pectin was changed to 0.04 parts by weight. Obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 4)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that water was changed to 39.5 parts by weight, gellan gum was changed to 0.1 parts by weight, and LM pectin was changed to 1.1 parts by weight. It was. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 5)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that water was changed to 40.26 parts by weight, gellan gum was changed to 0.1 parts by weight, and dried egg white was changed to 0.04 parts by weight. It was. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 6)
According to Table 2, the confectionery / baking filling material was prepared in the same manner as in Comparative Example 1 except that 39.2 parts by weight of water, 0.1 parts by weight of gellan gum, and 1.1 parts by weight of dried egg white were changed. Obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 7)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that water was changed to 40.9 parts by weight, gellan gum was changed to 0.1 parts by weight, and cellulose was changed to 0.2 parts by weight. . The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 8)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that water was changed to 37.8 parts by weight, gellan gum was changed to 0.1 parts by weight, and cellulose was changed to 3.3 parts by weight. . The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 9)
According to Table 2, the same as in Comparative Example 1 except that gellan gum, LM pectin, dried egg white, and cellulose in the aqueous phase were eliminated, modified starch was added, and the water was changed to 38.9 parts by weight. A bread filling material was obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 10)
According to Table 2, dry egg white and cellulose in the aqueous phase are eliminated, emulsifier, locust bean gum and carrageenan are added, 40.1 parts by weight of water, 0.2 parts by weight of gellan gum, and 0.5 parts by weight of LM pectin A confectionery / baking filling material was obtained in the same manner as in Comparative Example 1 except that the composition was changed to the part. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 11)
According to Table 2, an emulsifier was added to the aqueous phase, and the same procedure as in Comparative Example 1 was conducted except that water was changed to 41.8 parts by weight, skim milk powder was changed to 0.3 parts by weight, and gellan gum was changed to 0.1 parts by weight. A confectionery / baking filling material was obtained. The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

(Comparative Example 12)
According to Table 2, a confectionery / baking filling material was obtained in the same manner as in Comparative Example 1, except that calcium lactate was added to the aqueous phase, and water was changed to 39 parts by weight and gellan gum to 0.1 parts by weight. . The evaluation results of the confectionery / baking filling material thus obtained are shown in Table 2.

Claims (2)

In the whole confectionery / baking filling material, gellan gum 0.02 to 0.5% by weight, LM pectin 0.05 to 1% by weight, egg white 0.05 to 1% by weight in terms of dry weight, cellulose 0.3 to 3 contains wt%, the content of divalent metal ions 0.005 to 0.15 wt.% der in total filling material is, made interfolding sheet confectionery and characterized in that it further does not contain starch Filling material for bread. A layered puffed food using the folding sheet-like confectionery / baking filling material according to claim 1.