JP4905133B2 - Foamed dough and foamed dough combined food and production method thereof - Google Patents

Description

The present invention is a food containing mainly a sugar and a gelling agent, has high elasticity at low temperature, and can be combined with ingredients represented by wrapping etc. at a relatively low temperature and has good workability. The present invention relates to a dough and a combined cell-containing dough combined food using the dough, and a method for producing the same.

Conventionally, there are many foam-containing doughs mainly composed of sugar and gelling agent, and a typical example is marshmallow. A general method for manufacturing marshmallows is to add a gelling agent such as gelatin dissolved in water to a sugar solution obtained by adding water to sugar or chickenpox, and then mixing, stirring and foaming, and then forming the appropriate shape (depositor) Mold: squeezed onto baked confectionery or starch mold, extruder mold: continuous extrusion from nozzle, cut molding, etc.).
Thereafter, the gelling agent dissolved in a liquid (sol form) in the cooling step gradually forms a gel structure, and the viscosity and hardness are increased to obtain a final product marshmallow.
Classic marshmallows were often used alone for marshmallows, but recently, marshmallows have been increasingly used in combination with other edible materials in response to changing tastes and market demands. It has been expected to be applied to products intended for storage and eating in the frozen and refrigerated state.

  However, as described above, since the gelling agent in the dissolved state rapidly increases in viscosity and firmness as the temperature is lowered, it is generally below the temperature at which the marshmallow gels, depending on the formulation and the strength of the gelatin used. The combination work is difficult at 35 ° C. or lower, and the tools used for the combination are inevitably used as a heat-resistant, for example, low moisture jam paste, Combination work is possible with an oily filling or the like having a relatively high heat resistance, but it has been extremely difficult to use creams and chocolates with low heat resistance, and ice cream as an extreme example.

Specifically, when the conventional foam-containing dough is used at a temperature at which these non-resistant tools can make the work suitable, for example, 35 ° C. or less, particularly 30 ° C. or less, the foam-containing fabric is used. Will increase in viscosity during work, and cannot be stretched thinly, or may not have a uniform thickness, tears, and holes will open, and conversely, it does not have resistance at such high temperatures at the work suitability temperature of conventional foamed fabric If the tool is used for wrapping, the body of the tool is lost, it flows during the work, spills off the foam-containing fabric, protrudes without sufficient wrapping, and it is easy for bacteria to propagate and hygiene issues May occur.
In addition, when trying to impart resistance at high temperatures to these ingredients, there is a drawback in that only those with a low commercial value can be obtained, such as melting in the mouth and flavor.

On the other hand, conventionally, studies have been made on a foam-containing dough and a food containing a foam-containing dough.
For example, a core material that retains solidity at about −15 ° C. or less is encapsulated with marshmallows, and the marshmallow has a moisture content in the range of 20 to 35%, which is higher than that of normal marshmallows (about 18%). A method for producing marshmallow frozen confectionery characterized by the above has been devised (for example, see Patent Document 1).
However, this marshmallow frozen dessert has a gelatin consumption of about 3%, which is about the same as that of general marshmallows. However, since the amount of water is large, there is an upper limit in foaming properties, and uniform coating is difficult. Because the structure itself is weak, the shape retention as a marshmallow is weak. Moreover, in the process, it is inevitable that starch adheres to the surface of the marshmallow, and the stickiness of the surface cannot be suppressed.

  In addition, in the specification of the patent publication, “the marshmallow obtained in this way is used to rapidly freeze a product obtained by wrapping and forming ice cream using a normal packaging machine to obtain a final product”. However, because the amount of water is large, the increase in viscosity is suppressed and the wrapping machine can be used, and the starch is the same, and the marshmallow dough is attached to the wrapping machine. Is inevitable. Furthermore, since the shape retention of the marshmallow dough is weak, the shape retention of the marshmallow dough cannot be obtained unless it is frozen quickly after wrapping. Therefore, it cannot be used for products other than frozen products.

  In addition, ice cream and other frozen desserts containing over 5% by weight of gelatin and 36% by weight of water, over-run 200% and over 40 ° C. A method for producing a combined frozen dessert has been devised, which is characterized by covering the material, forming a coated frozen dessert, and rapidly cooling the surface (see, for example, Patent Document 2). However, the core material is also frozen dessert and is limited to a frozen state (−5 ° C. or lower, more preferably −10 ° C. to −15 ° C.). The ice bar type is suitable, but it may be a frozen dessert of any shape without using a bar by using a dipping device such as an enrobing bar, or after filling the container with a multi-foamed food, The dough supply nozzle may be inserted into the foamed food and injected, or the foamed food and the core material may be filled at the same time ”(page 4). In the lower left column, from the 11th line to the 6th line from the bottom, the manufacturing method is actually shown in detail only by the method of dipping in a foamed food to coat the surface and then rapidly cooling it. However, it does not describe improvement of workability such as wrapping.

Therefore, the foam-containing dough according to the conventional method and the combined foam-containing dough combined food using it must be processed at high temperature such as wrapping. It is necessary to improve the heat resistance by sacrificing the texture of the ingredients or sacrificing the texture of the ingredients, and what is possible even at low temperatures has the problem that the gel structure is weak and limited to freezing applications, Diversified food culture and market needs are diversifying, and it is possible to meet these needs. There are few restrictions on the flavor and physical properties of ingredients, and the workability is good. The demand for food was very high.
Japanese Examined Patent Publication No. 63-48499 (page 1-2) Japanese Patent No. 3085822 (pages 1-9)

  It is an object of the present invention to develop a foam-containing dough that can be combined with tools such as wrapping at a relatively low temperature, a combined foam-containing dough combined food using the same, and a method for producing the same.

As a result of diligent research to achieve the above object, the inventors of the present invention added a maltosyl trehalose to a foam-containing dough, so that the combination work with tools typified by wrapping can be performed at a low temperature. The inventor has obtained the knowledge that it is possible to produce an air-containing dough-combined food product with good workability, and the present invention has been completed.
That is, the present invention
(1) A cell-containing dough prepared by adding a saccharide containing maltosyl trehalose and a gelling agent, and (2) maltosyl trehalose is not less than 2.5% by weight in the cell-containing dough. (3) The cell-containing dough according to (1), wherein the gelling agent is gelatin, (4) The cell-containing dough according to (1), wherein the cell-containing dough is marshmallow, (5) A foam-containing dough combined food formed by combining a foam-containing dough prepared by adding a saccharide containing maltosyl trehalose and a gelling agent with the ingredients, and (6) description of combination molding is wrapping molding (5) (7) The aerated dough combination food according to (5), wherein the ingredients are fillings such as creams, mousses or chocolates, and (8) contain maltosyl trehalose A method for producing a foam-containing dough-combined food, characterized in that the dough adjusted by adding saccharides and a gelling agent is aerated and combined with ingredients during cooling, and (9) the molding temperature is 35 ° C. or less This is a method for producing a foam-containing dough-combined food according to (8).

According to the present invention, when a filling material such as creams, mousses and chocolates is applied to a cell-containing dough represented by marshmallow in a combination process represented by wrapping, wrapping can be performed at a low temperature of 35 ° C. or less. is there.
This makes it possible to combine with a low melting point that circulates in the chilled region, or a type of filling that impairs shape retention at high temperatures, and because it has good shape retention during packaging, it can be placed in a mold. It is possible to simplify the work without having to prepare.
Further, conventionally, hand flour such as corn starch, which must be used in large quantities, can be reduced because the shape of the foam-containing dough is good, so that the working environment is improved. In addition, since the sweetness is low, it is difficult to inhibit the characteristic flavor of the filling material, for example, the subtle flavor brewed by cheese, etc., so the degree of freedom of filling is increased.

In the present invention, the foam-containing dough widely refers to a foam-containing food mainly composed of sugars and a gelling agent. A typical example is marshmallow.
Marshmallow usually consists of total solids such as moisture and saccharides, and a gelling agent, and the structure (elasticity, structure) changes when the mixing ratio is changed.

Even in the present invention, it can be adjusted according to the composition and production method of existing marshmallows, but it is an important condition to use maltosyl trehalose as a part of the saccharide.
Maltosyl trehalose is a non-reducing tetrasaccharide produced by causing an enzyme to act on starch and is formed by binding maltose and trehalose.

Since maltosyl trehalose is usually in the form of liquid sugar, it is used by replacing part or all of the conventional liquid sugar compounding part such as chickenpox.
The blending amount of maltosyl trehalose can lower the combined working temperature of marshmallows and other fillings as the blending amount is increased, so there is no upper limit of the blending in particular, and the lower limit can be expected. Usually, if the working temperature can be lowered by about 4 ° C, workability can be improved significantly, and the working limit temperature has been lowered by 4 ° C, and a filling with improved melting can be used. Can do. Since the blending amount of maltosyl trehalose corresponding to 4 ° C. is 2.5% by weight during the entire blend of the foam-containing dough, maltosyl trehalose is preferably 2.5% by weight or more, more preferably, during the entire blending. Is preferably blended in an amount of 5% by weight or more. However, since commercially available maltosyl trehalose has a purity of about 50%, the desirable blending amount described above is in terms of pure maltosyl trehalose.

  For saccharides other than maltosyl trehalose, for example, sucrose lightens the body tissue but is easy to dry, and syrup is stronger, so that it becomes a product with strong elasticity when used excessively. However, it is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose Saccharides such as xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, sugar alcohol and the like. These saccharides can be used alone or in combination of two or more, as long as maltosyl trehalose is blended in a prescribed amount or more.

Gelatin is generally used as the gelling agent, but is not particularly limited. For example, agar, albia gum, gellan gum, locust bean gum and the like, egg white albumin and the like can be used according to the application.
If the gelatin to be used is also a range generally used for marshmallows, the type and amount are not particularly specified. Generally, about 1 to 5% is blended with 200 to 250 bloom.

Next, the marshmallow dough is made according to the general method of making marshmallow dough, except for the provisions of maltosyl trehalose. Although this invention is not limited, the manufacturing method of the most common marshmallow is shown below.
First, gelatin, ovalbumin, etc. are dissolved and swollen in water in advance, and then an aqueous sugar solution previously boiled to 112 ° C. to 115 ° C. is cooled to 70 ° C. to 80 ° C., and stirred vigorously. (Specific gravity) 0.4 to 0.5.

Finally, form marshmallows. There are several types of molding methods.
A typical example is a “depositer type” (a starch (or mold) that is uniformly coated with starch or biscuits on a edible to be combined, with a temperature of 35 ° C. and a moisture content of 4 -6% of marshmallow dough is squeezed into a desired shape and molded.) "Extruder type" (Extruder is used to extrude marshmallow dough continuously from a nozzle into a starch, etc. )
In the present invention, the molding method is not particularly limited, but it is effective in a complicated process that cannot be used due to the rapid solidification of gelatin dough in the conventional method.

  The foam-containing dough produced in this way can be combined with ingredients such as wrapping at a relatively low temperature, and since the sweetness is mild, there are few restrictions on the flavor and physical properties of the ingredients. Can make dough.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis.

<Example 1>
(1) Add water (a) to powdered gelatin (“AP-250” manufactured by Nitta Gelatin Co., Ltd., jelly strength 251 g) according to the formulation shown in Table 1, and swell for about 30 minutes.
(2) Super white sugar, maltosyl trehalose syrup (“Hellodex” Hayashibara Corporation, maltosyl trehalose content 52.0% by weight) and water (b) are mixed and heated to boil and boil (110 ℃) and leave to 100 ℃.
(2) is added to (1) and whipped to a final specific gravity of 0.38 to 0.41 using a vertical mixer (Kenmix Aiko Pro KM-800, manufactured by Aikosha Seisakusho Co., Ltd.).
The mixer ball after completion of whipping is allowed to stand at room temperature (20 ° C.), and the temperature at which the curing starts and the temperature at which physical properties become impossible to wrap with a packaging machine are measured and evaluated.

<Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4>
A foamed food was obtained and evaluated by the same production method as in Example 1 except that the carbohydrates shown in Table 1 were used as the examined carbohydrates. The evaluation is shown in Table 1 together with the formulation.
The carbohydrates examined in Comparative Example 1 were Minamata (“Mizuhama” manufactured by Sanmatsu Chemical Co., Ltd., acid saccharified starch syrup / saccharification rate 48), and the carbohydrates examined in Comparative Example 2 were maltooligosaccharides (“Tetrap” manufactured by Hayashibara Corporation, Maltotetraose consisting of 4 molecules of glucose is the main raw material, content 52.4% by weight), and the examination of Comparative Example 3 is sugar-bound starch syrup ("coupling sugar" manufactured by Hayashibara Corporation, sugar (sucrose) A transferase is allowed to act on the starch mixture, and on the glucose side of the sugar, several glucose molecules are transfer-bonded, a sugar-bound product (oligoglucosyl fructoside) and a starch degradation product are mixed, and the oligoglucosyl fructoside content is 55% ± 5%, fructose + glucose content 7% ± 2%)), the study carbohydrate of Comparative Example 4 is reduced starch syrup (“HS-30” manufactured by Hayashibara Shoji Co., Ltd., hydrogenated into starch syrup obtained by enzymatic degradation of starch. Addition Reduction) to make by.),
As described above, maltosyl trehalose is a non-reducing tetrasaccharide produced by causing an enzyme to act on starch, and is formed by binding maltose and trehalose.

※１ 包餡適性
◎：２５℃以下で包餡可能
○：３０℃以下で包餡可能
△：３５℃以下で包餡可能
×：３５℃を越えた温度でないと包餡できない
◎・○・△までは包餡の作業適性あり。[Table 1]

* 1 Packing suitability ◎: Can be packaged at 25 ° C or less ○: Can be packaged at 30 ° C or less △: Can be packaged at 35 ° C or less ×: Cannot be packaged at a temperature exceeding 35 ° C ◎ ・ ○ ・ △ Until then, there is suitability for wrapping.

  In Example 1, the blending amount and the preparation process of Comparative Example 1 which is a conventional type were not changed, but the starch syrup was replaced with maltosyl trehalose. What was 4 to 40.0 ° C and temperature range 3.4 ° C was 41.2 to 25.7 ° C and temperature range 15.5 ° C in Example 1 using maltosyltrehalose. In addition, the temperature range was significantly widened, and it was possible to work even in a temperature range where the lower limit was close to 15 ° C.

  On the other hand, in other carbohydrates of maltosyl trehalose, the tetrap of Comparative Example 2 is 41.8 to 37.8 ° C and the temperature range is 4.0 ° C, and the coupling sugar of Comparative Example 3 is 44.1 to 37.8 ° C.・ The temperature range is 6.3 ° C., and the reduced water tank HS-30 of Comparative Example 4 is 40.1 to 40.0 ° C. and the temperature range is 1.0 ° C., and the working temperature range is expanded as much as maltosyl trehalose. There was no decrease in the lower limit.

  In addition, when sugar = 100 is used, the sweetness of saccharides used this time is Hellodex = 29, Minamata = 50, Tetrap = 20, Coupling Sugar = 50, Reduced Minamata HS-30 = 30. Although more than half of it is sugar, the sweetness of liquid sugar greatly affects the sweetness of the final product, so that the marshmallow itself has a high sweetness that can affect the flavor of the filling. Maltosyl trehalose having a low sweetness is preferable in that the degree of freedom is not limited.

<Comparative example 5, Example 2, Example 3, Example 4>
Next, the amount of maltosyl trehalose necessary for expressing the effect was confirmed by actually carrying out the wrapping operation.
(1) Add water (a) to powdered gelatin (“AP-250”, Nitta Gelatin Co., Ltd., jelly strength 251 g) according to the formulation shown in Table 2, and swell for about 30 minutes.
(2) Super white sugar, Hellodex / waterpox as water to be examined, and water (b) are mixed according to the composition in Table 2, heated to boiling, boiled (110 ° C.), and then left to 100 ° C.
(3) Add (2) to (1) and use a vertical mixer (Mighty 60 manufactured by Aikosha Seisakusho) to whip to a final specific gravity of 0.38 to 0.41. The mixer ball after completion of whipping is allowed to stand at room temperature (20 ° C.), and the curing start product temperature is measured.
(4) Jam (“Neofil Strawberry SP” manufactured by Taka Food Industries, Ltd.) with the foam-containing dough obtained in (2) using an automatic baling machine (Covad “Roboseven AR-88”) To wrap up. The wrapping conditions were a wrapping weight of 24 to 26 g, of which 8 g of foam-containing material and 14 g of wrapping were used to measure the product temperature when the physical properties became impossible to wrap with a wrapping machine.

In addition, Comparative Example 5, Example 2, Example 3 and Example 4 are about 6 times larger in scale than the blending of Example 1, but in terms of blending ratio, Examples 1 and 4 and Comparative Example 1 Comparative Example 5 has the same ratio.
Example 3 is an intermediate between Example 4 and Comparative Example 5, in which the liquid sugar part was blended so that the amounts of syrup and Hellodex were equal. In Example 2, Hellodex was 2.5% of the total blending amount. %.
The evaluation is shown in Table 2 together with the formulation.

[Table 2]

Example 4 has the same formulation as Example 1, but Example 4 which is closer to the actual production scale has a critical product temperature lowered to 22.0 ° C., but Comparative Example 5 in which all the liquid sugar is varicella. Had little merit of scale and was not suitable for wrapping.
When blended in Example 2, 5% by weight as Hellodex and 2.5% by weight in terms of maltosyl trehalose, the wrapping limit product temperature is 4 ° C. In Example 3, half the amount of liquid sugar is converted into Hellodex, Malto When 7.1% by weight is replaced in terms of syltrehalose, the temperature drops by about 9 ° C. Lowering the melting point of a filling having a melting point near body temperature by 4 ° C. has a great effect on melting in the mouth, and the merit of using a filling having a low melting point of 4 ° C. was extremely important.

  In addition, since the system of Example 4 is capable of lowering the limit product temperature to 22.0 ° C., raw chocolate-like foods (made by Fuji Oil Co., Ltd.) as well as jam, in which about 35 ° C. is the upper limit temperature in wrapping “Ganache Amuze” packaging upper limit temperature 25 ° C) and ice cream-like food (made by Snow Brand Milk Products Co., Ltd., commercial bulk ice “Snow Queen” (ice milk) packaging upper limit temperature 23 ° C) It was possible to carry out under the same conditions as in Example 4.

According to the present invention, when a filling material such as creams, mousses, and chocolates is applied to a cell-containing dough represented by marshmallow in a combination process represented by wrapping, the wrapping operation can be performed at a relatively low temperature.
This makes it possible to combine with a relatively low melting point circulating in the chilled region or a type of filling that impairs shape retention at high temperatures, and because of good shape retention during packaging, Work can be simplified without adjusting the shape of the container.
Further, conventionally, hand flour such as corn starch, which must be used in large quantities, can be reduced because the shape of the foam-containing dough is good, so that the working environment is improved. In addition, since the sweetness is low, it is difficult to inhibit the characteristic flavor of the filling material, for example, the subtle flavor brewed by cheese, etc., so the degree of freedom of filling is increased.

Claims (3)

A marshmallow combination food obtained by molding a marshmallow prepared by adding sugar and gelatin containing 2.5% by weight or more of maltosyl trehalose and a filling such as cream, mousse or chocolate . Marshmallow combination food according to claim 1, wherein the combination molding is Tsutsumian molding. Marshmallow combination food characterized by containing dough prepared by adding sugar and gelatin containing 2.5% by weight or more of maltosyl trehalose in dough and molding it in combination with ingredients while cooling at 35 ° C or less Manufacturing method.