JP4673257B2 - Impregnated food and production method thereof - Google Patents
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本発明は、減圧して多孔質の固形原料に液状原料を含浸した食品及びその製造方法に関するものである。 The present invention relates to a food in which a porous solid raw material is impregnated with a liquid raw material under reduced pressure, and a method for producing the same.
多孔質の固形原料、例えば、焼き菓子や、乾燥食品、肉、野菜、果実等の凍結乾燥食品を減圧処理する前後または減圧状態で液状原料と接触させて食品中に液体原料を含浸させることにより得られる含浸食品やその製造方法が提案されている(特許文献1〜3)。減圧処理と減圧開放処理について1回のみで、再度減圧処理を行った含浸食品に関する報告はない。このように1回の減圧処理を施し、常圧に戻す一連の一次減圧処理で、食品内部にまで液状原料を含浸させることができ、液状原料と含浸された食品の一体感に秀でた複合食品を得ることができるが、以下のような欠点がある。例えば、チョコレートの含浸焼き菓子では、一次減圧処理だけではチョコレートが焼き菓子の表層付近に多く残り、チョコレート味やその食感が強くなってしまい、固形原料である焼き菓子のもつ味と食感が負けてしまいがちである。それを避けるために減圧度を低くすると、所定量を含浸させることはできても表面付近の浅いところまででチョコレートはそれ以上含浸せず、深部まで均一に含浸することができない場合がある。
本発明は上記現状を鑑みなされたものであり、減圧含浸した食品において、食品の内部深くまで液状原料が十分浸透しているにもかかわらず液状原料の風味が強すぎず、良好な嗜好性を有する含浸食品、及び該含浸食品を製造できる方法を提供することを課題とした。 The present invention has been made in view of the above-described situation, and in a food impregnated under reduced pressure, the flavor of the liquid raw material is not too strong even though the liquid raw material has sufficiently penetrated deep inside the food, and has good palatability. It was made into the subject to provide the impregnated food which has, and the method which can manufacture this impregnated food.
本発明者らは、上記課題解決のために鋭意検討を行い、密閉系内にて液状原料に固形原料を減圧下で埋没し、常圧に戻した後液状原料から固形原料を取り出し、固形原料を液状原料に埋没させることなく、再度密閉系内にて減圧を行い常圧に戻すことを行うと、固形原料中に含浸された液状原料が内部まで浸透して均一に含浸されるとともに、液状原料の一部が押し出されることで液状原料の含浸量をコントロールすることが可能となり、固形原料の内部深くまで液状原料が十分含浸しているにもかかわらず、液状原料の風味が強すぎず、風味・食感に優れた含浸食品が得られることを見出し、本発明を完成させるに至った。 The present inventors have intensively studied to solve the above problems, embed the solid raw material in a liquid raw material under reduced pressure in a closed system, return to normal pressure, take out the solid raw material from the liquid raw material, If the pressure in the closed system is reduced again and the pressure is returned to normal pressure without being buried in the liquid raw material, the liquid raw material impregnated in the solid raw material penetrates into the interior and is uniformly impregnated. It becomes possible to control the amount of impregnation of the liquid raw material by extruding a part of the raw material, and even though the liquid raw material is sufficiently impregnated deep inside the solid raw material, the flavor of the liquid raw material is not too strong, The present inventors have found that an impregnated food excellent in flavor and texture can be obtained and completed the present invention.
本発明は以下の構成からなる。
(1)固形原料に液状原料が含浸した含浸食品の中心部を切断した切断面において、液状原料が浸透していない部分の面積の切断面全体の面積に対する比率が、0〜8%であり、かつ含浸した液状原料の重量が含浸食品全体の重量に占める割合が、40〜75%である含浸食品。
(2)固形原料が焼き菓子または膨化菓子である(1)に記載の含浸食品。
(3)液状原料が油脂食品である(1)又は(2)に記載の含浸食品。
(4)密閉系内にて液状原料に固形原料を埋没させた状態で系内を減圧に保持し、しかる後に常圧に戻して液状原料から固形原料を取り出し、その後前記固形原料を液状原料に埋没させない状態で、再度、密閉系内を減圧に保持し、更に常圧に戻すことを特徴とする含浸食品の製造方法。
(5)一次減圧処理時の密閉系内での最低気圧が5〜70kPaであり、かつ二次減圧処理時の密閉系内での最低気圧が1〜50kPaである(4)に記載の含浸食品の製造方法。
(6)二次減圧処理の前に、一次減圧処理した固形原料の表面に付着した液体原料を取り除くことを特徴とする(4)又は(5)に記載の含浸食品の製造方法。
(7)(4)乃至(6)の何れかに記載の製造方法によって製造される含浸食品。
The present invention has the following configuration.
(1) In the cut surface obtained by cutting the central part of the impregnated food impregnated with the liquid raw material in the solid raw material, the ratio of the area of the portion where the liquid raw material has not penetrated to the area of the entire cut surface is 0 to 8% , And the ratio for which the weight of the impregnated liquid raw material occupies the weight of the whole impregnated food is 40 to 75% .
(2) The impregnated food according to (1) , wherein the solid material is baked confectionery or puffed confectionery.
(3) The impregnated food according to (1) or (2) , wherein the liquid raw material is an oil or fat food.
(4) The inside of the system is kept at a reduced pressure in a state where the solid material is buried in the closed system, and then the pressure is returned to normal pressure, and the solid material is taken out from the liquid material. A method for producing an impregnated food, characterized in that the sealed system is again kept under reduced pressure and then returned to normal pressure without being buried.
(5) The impregnated food according to (4), wherein the minimum atmospheric pressure in the closed system during the primary pressure reduction treatment is 5 to 70 kPa, and the minimum atmospheric pressure in the closed system during the secondary pressure reduction treatment is 1 to 50 kPa. Manufacturing method.
(6) The method for producing an impregnated food according to (4) or (5), wherein the liquid raw material adhering to the surface of the solid raw material subjected to the primary decompression treatment is removed before the secondary decompression treatment.
(7) An impregnated food produced by the production method according to any one of (4) to (6).
本発明により、食品の内部まで液状原料が十分含浸し、液状原料の風味が強すぎず、風味・食感に優れた含浸食品を得ることができる。すなわち、例えばチョコレートは深部にまで染みこみ、且つチョコレートと焼き菓子の一体感があり、チョコレートの風味が強すぎないお菓子を提供できる。本発明は、特に、チョコスナック、膨化菓子等に好適に利用できる。 According to the present invention, it is possible to obtain an impregnated food that is sufficiently impregnated with the liquid raw material up to the inside of the food and has an excellent flavor and texture without the flavor of the liquid raw material being too strong. That is, for example, chocolate soaks into the deep part, and there is a sense of unity between chocolate and baked confectionery. The present invention can be suitably used particularly for chocolate snacks, puffed confectionery and the like.
本発明の含浸食品は、固形原料に液状原料が含浸した含浸食品の中心部を切断した切断面において、液状原料が浸透していない部分の面積の切断面全体の面積に対する比率が、0〜8%であるものである。ここで、切断面の面積比率は、例えばデジタルカメラ等により得られた画像データを、画像処理ソフトウエアを用いて、固形原料そのものの色の部分、液状原料が染み込んで色が異なった部分それぞれの面積を測定することにより得られる。中心部を切断するとは、切断した2つの部分がほぼ同じ重さになるように切断することであり、切断面は平面とする必要がある。一般に一回目の減圧処理のみでは液状原料が浸透していない部分の面積は10〜30%ある。
また、本発明においては、液状原料の含浸重量が含浸食品全体の重量に占める割合は含浸される固形原料の比重により適宜変化するが、チョコレート生地やチーズシーズニング液を含浸させた複合菓子とする場合は、40〜75%、より好ましくは45〜70%であると固形原料と液状原料とのバランスがよく、風味、食感が良好である。
In the impregnated food of the present invention, in the cut surface obtained by cutting the center part of the impregnated food impregnated with the liquid raw material in the solid raw material, the ratio of the area of the portion where the liquid raw material does not penetrate to the area of the entire cut surface is 0-8. %. Here, the area ratio of the cut surface is, for example, image data obtained by a digital camera or the like, using image processing software, the color part of the solid raw material itself, the part of the liquid raw material soaked in the color, Obtained by measuring the area. Cutting the central part means cutting so that the two cut parts have substantially the same weight, and the cut surface needs to be flat. Generally, the area of the portion where the liquid raw material does not penetrate is only 10 to 30% by only the first decompression treatment.
In the present invention, the proportion of the weight of the liquid raw material impregnated in the total weight of the impregnated food varies appropriately depending on the specific gravity of the solid raw material to be impregnated, but when the composite confectionery is impregnated with chocolate dough or cheese seasoning liquid Is 40 to 75%, more preferably 45 to 70%, the balance between the solid raw material and the liquid raw material is good, and the flavor and texture are good.
本発明において、密閉系内にて液状原料に固形原料を埋没させた状態で系内を減圧にし、その後常圧に戻す一連の操作を一次減圧処理という。また、密閉系内にて系内を再度減圧にし、その後再度常圧に戻す一連の操作を二次減圧処理という。 In the present invention, a series of operations for reducing the pressure in the system with the solid material buried in the liquid material in the closed system and then returning to the normal pressure is called primary pressure reduction treatment. A series of operations in which the pressure in the system is reduced again in the closed system and then returned to normal pressure is called secondary pressure reduction treatment.
本発明の固形原料は少なくとも一部に多孔質構造の空隙を有するものである。例えば、パイ、ワッフル、食パン、コッペパン、フランスパンなどの含水率30〜40重量%程度の食材;ドーナツなどの含水率20〜30重量%程度の食材;凍り豆腐、ふ、乾燥湯葉、はるさめ、あずき、インゲン豆、えんどう豆、ささげ、大豆、乾麺、そうめん、冷麦、マカロニ、スパゲッティ、パスタ、とうもろこしなどの含水率10〜20重量%程度の食材; The solid raw material of the present invention has a porous void at least partially. For example, ingredients such as pie, waffle, bread, coppe bread, French bread, etc. with a moisture content of about 30-40% by weight; ingredients with a moisture content of about 20-30% by weight, such as donuts; frozen tofu, fu, dried yuba, harusame, azuki, Ingredients with a moisture content of about 10 to 20% by weight such as kidney beans, peas, bean, soybeans, dried noodles, somen noodles, cold wheat, macaroni, spaghetti, pasta, corn, etc .;
含水率10重量%以下の食材、例えば、以下にあげるもの。フリーズドライ食品;例えば、果実類(いちご、ぶどう、クロスグリ(カシス)、ブルーベリー、レモン、マンゴー、ラズベリー、バナナ、リンゴ、クランベリー、オレンジ、チェリー、桃など)、野菜全般、魚介類、畜肉類、たまご類、イモ類、成型食品、健康食品群(アガリクス、プロポリス、ローヤルゼリーなど)、アニバーサリーフーズ(おせち料理、七草など);マッシュポテトフレーク、ポテトチップス、ポップコーン、コーンフレークなどの膨化スナックや、各種せんべい、あられ、おこし、かりんとう、ウエハース、ビスケット、クルトン、クッキー、スポンジケーキなどの焼き菓子などが挙げられる。 Ingredients having a water content of 10% by weight or less, such as those listed below. Freeze-dried foods; for example, fruits (strawberry, grape, blackcurrant (cassis), blueberry, lemon, mango, raspberry, banana, apple, cranberry, orange, cherry, peach, etc.), vegetables in general, seafood, livestock, eggs Potatoes, potatoes, molded foods, health food groups (Agaricus, propolis, royal jelly, etc.), Anniversary foods (New Year dishes, Herbs, etc.); mashed potato flakes, potato chips, popcorn, corn flakes, etc. Examples include baked confectionery such as okoshi, karinto, wafers, biscuits, croutons, cookies, and sponge cakes.
本発明では、このような固形原料に、液状原料を含浸させる。含浸する液状原料としては、液体、溶液、スラリー液、分散液など形態は問わず、含浸時に液状で取り扱い可能な可食成分を用いることができる。また、マーガリン、バター、チョコレートなど、常温で固体であっても、温度などの含浸条件を調整することにより液体として取り扱いの可能な原料もまた、好適に用いることができる。本発明においては、圧力あるいは温度などの含浸条件を選択することにより、比較的高粘度の液状原料も含浸に用いることができ、例えばクリーム状あるいはジャム状の成分も含浸可能な流動性を有していれば液状原料として用いることができる。また、オリーブ油、サラダ油、マーガリン、バターなどの食用油または油脂;醤油、みそなどの発酵調味料;コーヒーや茶の抽出物などの食品抽出成分;ブランデー、ラム酒、コニャック、キュラソーなどの酒類、果汁、ジュース、スープ、水飴、牛乳、ココアなどの飲料;コンデンスミルク、ヨーグルト、生クリームなどが液体原料として挙げられる。 In the present invention, such a solid material is impregnated with a liquid material. The liquid raw material to be impregnated is not limited to liquids, solutions, slurry liquids, dispersion liquids and the like, and edible components that can be handled in a liquid state at the time of impregnation can be used. In addition, raw materials that can be handled as a liquid by adjusting the impregnation conditions such as the temperature, such as margarine, butter, and chocolate, even if they are solid at room temperature, can also be suitably used. In the present invention, by selecting an impregnation condition such as pressure or temperature, a liquid material having a relatively high viscosity can be used for impregnation. For example, it has a fluidity capable of impregnating creamy or jammed ingredients. If so, it can be used as a liquid raw material. In addition, edible oils or fats such as olive oil, salad oil, margarine, butter; fermented seasonings such as soy sauce and miso; food extract ingredients such as coffee and tea extracts; alcoholic beverages such as brandy, rum, cognac, curacao, fruit juice Drinks such as juice, soup, chickenpox, milk, cocoa, etc .; condensed milk, yogurt, fresh cream, etc. are listed as liquid ingredients.
本発明において、一次減圧処理は、液状原料に固形原料を埋没させた状態で減圧保持することが重要であり、液状原料に固形原料を埋没させた後に減圧しても、減圧した状態で液状原料に固形原料を埋没させても構わない。一次減圧処理後に、固形原料内部には液状原料が浸透せず、空気が残存している部分が存在することが必要である。一次減圧処理後の固形原料の内部の模式図を図1に示す。二次減圧処理は一次減圧処理と同一の密閉容器内で行っても良く、異なる密閉容器内で行っても良い。また、一次減圧処理されたものを表面に液状原料が付着した状態で、そのまま二次減圧をしても良く、必要に応じ振動やエアブローなど公知の方法で表面に付着した過剰の液状原料を取り除いた後、再度減圧に供しても良い。 In the present invention, it is important for the primary decompression treatment to be held under reduced pressure in a state where the solid raw material is buried in the liquid raw material. Alternatively, the solid raw material may be buried. After the primary pressure reduction treatment, it is necessary that the liquid raw material does not penetrate into the solid raw material and there is a portion where air remains. A schematic diagram of the inside of the solid raw material after the primary pressure reduction treatment is shown in FIG. The secondary decompression process may be performed in the same sealed container as the primary decompression process, or may be performed in a different sealed container. In addition, with the liquid raw material attached to the surface of the material subjected to the primary pressure reduction treatment, the secondary pressure reduction may be performed as it is, and if necessary, excess liquid raw material attached to the surface is removed by a known method such as vibration or air blow. Then, it may be subjected to reduced pressure again.
一次減圧処理により、液状原料が固形原料に含浸される。そして二次減圧処理時、減圧により固形原料内部に残存していた空気が膨張する。これにより液状原料の一部が残存空気とともに固形原料内部より押し出される。その後常圧に戻すと、固形原料内部に残存する液状原料が一次減圧処理時に空気が残存していた部分にまで浸透する。二次減圧処理後の固形原料の内部の模式図を図2に示す。再度の減圧により、一次減圧処理時の密閉系内における液状原料に固形原料を埋没させた状態で到達する最低気圧は、5〜70kPaであることが好ましい。5kPaを下回ると、一次減圧処理終了時点で固形原料内部に存在する空気の残存量が十分でなく、二次減圧処理時に固形原料内部の液状原料が十分に排出されない。また70kPaを上回ると、二次減圧処理後でも液状原料が固形原料の内部深くまで浸透しにくい。二次減圧処理時の密閉系内での最低気圧は1〜50kPaであることが好ましく、5〜30kPaであるとさらに好ましい。1kPaを下回ると、液状原料が固形原料から排出されすぎてしまい、50kPaを上回ると液状原料の固形原料内部への浸透や排出が十分でなくなる。また、二次減圧処理時の密閉系内での最低気圧が、一次減圧処理時の密閉系内での最低気圧以下であると、より多くの液状原料が排出される。得られた複合食品に、被覆やトッピングなどの公知の方法でさらに加工を施すこともできる。また、冷却等により染み込んだ液状原料を固化させてもよい。 The liquid raw material is impregnated into the solid raw material by the primary pressure reduction treatment. During the secondary decompression process, the air remaining inside the solid raw material is expanded by the decompression. Thereby, a part of liquid raw material is extruded from the solid raw material inside with residual air. Thereafter, when the pressure is returned to normal pressure, the liquid raw material remaining inside the solid raw material penetrates into the portion where air remains during the primary pressure reduction treatment. FIG. 2 shows a schematic diagram of the inside of the solid raw material after the secondary decompression treatment. It is preferable that the lowest atmospheric pressure reached in a state where the solid raw material is buried in the liquid raw material in the closed system at the time of the primary pressure reduction treatment is 5 to 70 kPa. If it is less than 5 kPa, the remaining amount of air present in the solid raw material at the end of the primary pressure reduction treatment is not sufficient, and the liquid raw material inside the solid raw material is not sufficiently discharged during the secondary pressure reduction treatment. On the other hand, if it exceeds 70 kPa, the liquid raw material hardly penetrates deep into the solid raw material even after the secondary decompression treatment. The minimum atmospheric pressure in the closed system during the secondary decompression treatment is preferably 1 to 50 kPa, and more preferably 5 to 30 kPa. If it is less than 1 kPa, the liquid material is excessively discharged from the solid material, and if it exceeds 50 kPa, penetration and discharge of the liquid material into the solid material become insufficient. Further, when the lowest atmospheric pressure in the closed system during the secondary decompression process is equal to or lower than the lowest atmospheric pressure in the closed system during the primary reduced pressure process, more liquid raw material is discharged. The obtained composite food can be further processed by a known method such as coating or topping. Further, the liquid raw material soaked by cooling or the like may be solidified.
以下、実施例を挙げ更に説明するが、本発明がこれによって限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and demonstrated further, this invention is not limited by this.
実施例1
鶏卵315重量部、砂糖200重量部、薄力粉150重量部、ベーキングパウダー1.5重量部をよく攪拌混合し、これに溶解したバター15重量部、牛乳45重量部を混合して水ダネを得た。これを金属製のバットに流し込み、オーブンで180℃、30分焼成し、スポンジ生地を得た。スポンジ生地を冷ました後、55mm×15mm×15mmの大きさに切り、これをさらに100℃、30分乾燥して、焼き菓子である乾燥スポンジを得た。また、カカオマス200重量部、砂糖380重量部、粉乳150重量部、カカオバター263重量部、乳化剤7重量部にて、定法にてチョコレート生地を作成した。35℃にて、このチョコレート生地100重量部に対してチョコシードB(不二製油製)を3重量部添加混合し、35℃に保持した状態で該チョコレート生地に前記乾燥スポンジを埋没させ、これらを密閉真空容器に入れ5kPaになるまで減圧処理を施した後、直ちに常圧に戻し、チョコレート生地より取り出した。一次減圧処理で得られた乾燥スポンジの、表面に付着したチョコレートをエアブローにて除去した。これを再び密閉真空容器に入れ、5kPaになるまで二次減圧処理を施し、常圧に戻した。これを15℃で冷却固化させ、チョコレート生地が含浸した含浸食品を得た。
Example 1
315 parts by weight of eggs, 200 parts by weight of sugar, 150 parts by weight of flour, and 1.5 parts by weight of baking powder were mixed well, and 15 parts by weight of butter dissolved in this and 45 parts by weight of milk were mixed to obtain a water waste. . This was poured into a metal bat and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge fabric. After the sponge dough was cooled, it was cut into a size of 55 mm × 15 mm × 15 mm and further dried at 100 ° C. for 30 minutes to obtain a dried sponge as a baked confectionery. In addition, a chocolate dough was prepared by a conventional method using 200 parts by weight of cocoa mass, 380 parts by weight of sugar, 150 parts by weight of milk powder, 263 parts by weight of cocoa butter, and 7 parts by weight of an emulsifier. At 35 ° C., 3 parts by weight of chocolate seed B (manufactured by Fuji Oil Co., Ltd.) was added to and mixed with 100 parts by weight of the chocolate dough, and the dried sponge was buried in the chocolate dough while maintaining the temperature at 35 ° C. Was put in a sealed vacuum container and subjected to a pressure reduction treatment until reaching 5 kPa, then immediately returned to normal pressure and taken out from the chocolate dough. The chocolate adhering to the surface of the dry sponge obtained by the primary pressure reduction treatment was removed by air blow. This was again put into a sealed vacuum vessel, subjected to secondary pressure reduction treatment until 5 kPa, and returned to normal pressure. This was cooled and solidified at 15 ° C. to obtain an impregnated food impregnated with chocolate dough.
実施例2
一次減圧時の密閉真空容器内の圧力を10kPaとする以外は、実施例1と同様に含浸食品を得た。
Example 2
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum vessel at the time of primary pressure reduction was 10 kPa.
実施例3
一次減圧時の密閉真空容器内の圧力を60kPaとする以外は、実施例1と同様に含浸食品を得た。
Example 3
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum vessel at the time of primary pressure reduction was 60 kPa.
実施例4
二次減圧時の密閉真空容器内の圧力を10kPaとする以外は、実施例1と同様に含浸食品を得た。
Example 4
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum container at the time of secondary decompression was 10 kPa.
実施例5
二次減圧時の密閉真空容器内の圧力を30kPaとする以外は、実施例3と同様に含浸食品を得た。
比較例1
二次減圧処理の密閉真空容器内の圧力を60kPaとする以外は、実施例1と同様に含浸食品を得た。
Example 5
An impregnated food was obtained in the same manner as in Example 3 except that the pressure in the sealed vacuum vessel at the time of secondary decompression was changed to 30 kPa.
Comparative Example 1
An impregnated food was obtained in the same manner as in Example 1 except that the pressure in the sealed vacuum container for the secondary decompression treatment was set to 60 kPa.
実施例6
小麦粉100重量部、パーム油3重量部、砂糖5重量部、塩0.5重量部を混合し、2軸エクストルーダー(東芝機械製TM-50B)にてバレル温度200℃、スクリュー回転数300r.p.mでクッキングし、エクストルーダーから生地を突出させ、直後に切断し、続いて150℃にて乾燥し、1粒約3g、水分約1重量%の膨化スナック菓子生地を得た。一方、パームオレイン80重量部、チーズシーズニング20重量部を混合して、チーズシーズニング液を得た。これら膨化スナック菓子生地及びチーズシーズニング液を密閉真空容器に入れ15kPaになるまで減圧処理を施した後、膨化スナック菓子生地を40℃に保温したチーズシーズニング液に埋没させ、直ちに常圧に戻しチーズシーズニング液より取り出した。一次減圧処理で得られた膨化スナック菓子生地の、表面に付着したチーズシーズニング液をエアブローにて除去した。これを再び密閉真空容器に入れ、5kPaになるまで減圧処理を施し、常圧に戻し、チーズシーズニング液が含浸した含浸食品を得た。
Example 6
100 parts by weight of flour, 3 parts by weight of palm oil, 5 parts by weight of sugar and 0.5 parts by weight of salt were mixed, and a barrel temperature of 200 ° C. and a screw rotation speed of 300 r. Using a twin screw extruder (TM-50B manufactured by Toshiba Machine). Cooking at pm, the dough was made to protrude from the extruder, cut immediately afterwards, and then dried at 150 ° C. to obtain a puffed snack confectionery dough having about 3 g per grain and about 1 wt% moisture. On the other hand, 80 parts by weight of palm olein and 20 parts by weight of cheese seasoning were mixed to obtain a cheese seasoning solution. After these swollen snack confectionery dough and cheese seasoning liquid were put into a sealed vacuum container and subjected to reduced pressure treatment until 15 kPa, the swollen snack confectionery dough was buried in a cheese seasoning liquid kept at 40 ° C. and immediately returned to normal pressure from the cheese seasoning liquid. I took it out. The cheese seasoning liquid adhering to the surface of the expanded snack confectionery dough obtained by the primary decompression treatment was removed by air blowing. This was again put into a sealed vacuum container, subjected to a pressure reduction treatment until reaching 5 kPa, returned to normal pressure, and an impregnated food impregnated with the cheese seasoning liquid was obtained.
試験例1
実施例1〜5及び比較例1において、一次減圧処理、二次減圧処理時の固形原料を、切断後の部位が等量になるように、2つに切断した。その切断面をデジタルカメラで撮影し、撮影した画像を画像処理ソフトウエアimageJ(サンマイクロ・システムズ社製の無料ソフト;http://rsb.info.nih.gov/ij/)にて、色の違いによりチョコレートまたはシーズニング液が染み込んだ部分の面積及び、切断面全体の面積を求め、チョコレートまたはシーズニング液が染み込んだ部分の面積の切断面全体の面積に対する割合を計算した。結果を表2に示す。一次減圧処理では、浸透していない面積が10%以上あったが、二次減圧処理時に、50kPa以下の最低圧力で減圧処理することにより、浸透しない部分の面積は0〜8%にすることができた。
Test example 1
In Examples 1 to 5 and Comparative Example 1, the solid raw materials at the time of the primary pressure reduction treatment and the secondary pressure reduction treatment were cut into two parts so that the parts after cutting became equal amounts. The cut surface is photographed with a digital camera, and the photographed image is printed with image processing software imageJ (free software from Sun Micro Systems, Inc .; http://rsb.info.nih.gov/ij/). The area of the part soaked with chocolate or the seasoning liquid and the area of the entire cut surface were determined, and the ratio of the area of the part soaked with chocolate or the seasoning liquid to the area of the entire cut surface was calculated. The results are shown in Table 2. In the primary pressure reduction treatment, the non-penetrated area was 10% or more, but during the secondary pressure reduction treatment, the area of the non-penetrated portion can be reduced to 0-8% by performing pressure reduction treatment at a minimum pressure of 50 kPa or less. did it.
実施例1〜6及び比較例1において、含浸前の固体原料の重量、一次減圧処理後及び二次減圧処理後の含浸食品全体の重量を測定して含浸された液状原料の量を調べた。また、二次減圧処理時の含浸食品重量に対するチョコレート生地またはシーズニング液の含浸重量の比率を求めた。その結果を表2に示す。なお、一次減圧処理後の重量は、エアブローし、余分の液体原料を除去したものの重量とした。重量比率とは、二次減圧処理により含浸した液状原料の重量が二次減圧処理後の含浸食品全体の重量に占める割合を示す。実施例1〜6の重量比率は47.2〜74.1%であったのに対し、比較例1では77.6%であった。また、比較例1の一次減圧処理による含浸した液状原料の重量が一次減圧処理後の含浸食品全体に占める割合は77.8%であった。また、一次減圧処理での実施例1〜6の重量比率はそれぞれ、77.4,74.9,57.9,76.2,72.8,及び76.3であった。 実施例により得られた含浸食品はチョコレート生地もしくはシーズニング液が内部深くまで浸透し、かつ食感、風味の軽いものであった。一方比較例及び一次減圧処理のみ実施した含浸食品は、チョコレート生地もしくはシーズニング液が内部深くまでは浸透しておらず、風味がくどく感じられるものであった。
In Examples 1 to 6 and Comparative Example 1, the amount of the liquid raw material impregnated was measured by measuring the weight of the solid raw material before impregnation, the weight of the whole impregnated food after the primary pressure reduction treatment and the secondary pressure reduction treatment. Moreover, the ratio of the impregnated weight of the chocolate dough or seasoning liquid to the impregnated food weight at the time of the secondary decompression treatment was determined. The results are shown in Table 2. The weight after the primary pressure reduction treatment was the weight of the air blown to remove excess liquid raw material. A weight ratio shows the ratio which the weight of the liquid raw material impregnated by the secondary pressure reduction process accounts to the weight of the whole impregnated food after a secondary pressure reduction process. The weight ratio of Examples 1 to 6 was 47.2 to 74.1%, while that of Comparative Example 1 was 77.6%. Further, the ratio of the weight of the liquid raw material impregnated by the primary decompression treatment in Comparative Example 1 to the entire impregnated food after the primary decompression treatment was 77.8%. Moreover, the weight ratios of Examples 1 to 6 in the primary decompression treatment were 77.4, 74.9, 57.9, 76.2, 72.8, and 76.3, respectively. The impregnated foods obtained in the examples were those in which the chocolate dough or seasoning liquid penetrated deep inside and had a light texture and flavor. On the other hand, the impregnated food subjected to only the comparative example and the primary decompression treatment did not penetrate deeply into the chocolate dough or the seasoning liquid, and the flavor was felt to be inferior.
1 液状原料が染みこんだ部分
2 液状原料が染みこんでいない部分
1 Part where liquid raw material is soaked 2 Part where liquid raw material is not soaked
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