JP5140563B2 - Oil and fat food for toast - Google Patents

Description

The present invention relates to an oil and fat food for toast for obtaining a toast topped with a flavor granule such as vegetables and eggs. It is related with the fat and oil food for toasts from which the toast which is easy to visually sense that it is flavored by the flavor granule is obtained.

Toast is often eaten for breakfast. In most cases, butter and fruit jam are often used to season toast, but due to diversification of taste, after applying butter or margarine to toasted bread, topping with flavor granules such as vegetables and eggs Has also been done. Flavor granules are sprinkled, etc., which are granulated from various flavor ingredients such as eggs and vegetables. By appropriately selecting and topping toast, season the taste to taste. You can eat deliciously. In addition, when the flavor granules are topped on the toast in this way, it can be visually felt that the flavor granules are flavored.

However, the toast topped with the flavor granule in this way has a problem that the topped flavor granule is easily spilled when eaten, and the clothes and the table are soiled, and the solution has been desired.

As a method for solving the above problem, Japanese Patent Application Laid-Open No. 60-160857 proposes a sprinkle seasoning for toast. This sprinkle seasoning is intended to prevent the sprinkling seasoning from spilling out when it is eaten by containing fats and oils, but its effect is not sufficient.

JP 60-160857 A

In order to solve the above-mentioned problem that the flavor granules spill when the toast is topped with flavor granules such as vegetables and eggs, the present inventor does not topp the sprinkles with butter or margarine on the toasted bread. However, if the toast is made by applying butter or margarine to the bread before toasting and topping the flavored granules, the flavored granules will adhere firmly to the bread in the resulting toast and it will be difficult to spill out. Tried. As a result, the obtained toast had a tendency that the flavor granules adhered to the bread and did not easily spill out, but the flavor granules were mixed into the bread fibers, and the flavor granules were topped on the toast It was difficult to recognize.

Therefore, an object of the present invention is a toasted oil / fat food for obtaining a toast topped with flavor granules such as vegetables and eggs, and the flavor granules are not easily spilled from the toast when eaten, and the flavor granules are on the toast. The present invention provides an oil and fat food for toast that provides a toast that can be visually perceived as being floated by flavor granules.

As a result of intensive studies to achieve the above object, the inventor of the present invention uses a flavor granule granulated with a specific raw material, and blends the flavor granule with a specific emulsifier to adjust to a low moisture content. When it is dispersed and spread on bread and baked, the flavor granules float on the toast and can be clearly seen, and when eating, the flavor granules are found to be difficult to spill from the toast, and finally the present invention is completed. It came to.

That is, the present invention
(1) A toasted oil / fat food having a viscosity of 4 Pa · s to 1,000 Pa · s for application to bread and baking, and the flavor granules obtained by granulating the flavor raw material with starch are substantially uniformly dispersed in the oil / fat composition. In the oil and fat composition, 0.001 to 1% of an emulsifier having an HLB of 10 or less is contained, the water content of the product is 3% or less, and the flavor granules are 0.5% or more of the whole granules. A fat- and-fat food for toasts having a size of -5 mm, wherein the amount of the flavor granules dispersed in the fat-and-oil composition is 0.01 to 35% of the product ,
It is.

The toasted oil / fat food of the present invention can be obtained simply by applying it to bread and baking it, and a toast topped with flavor granules such as vegetables and eggs. In the obtained toast, since the flavor granules float on the toast and can be clearly seen, it is easy to visually sense that the flavor granules are flavored. In addition, since the flavor granules are firmly attached to the bread surface, the toast obtained is difficult to spill from the toast when the topped flavor granules are eaten. According to such fat and oil food for toast of the present invention, delicious toast according to diversification of taste can be easily obtained, and further increase in demand for bread is expected.

Hereinafter, the fat and oil food for toasts of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The fat and oil food for toast of the present invention is a food mainly composed of fats and oils, and flavor granules obtained by granulating the flavor raw material with starch are dispersed substantially uniformly in the fat and oil composition, and the fat and oil composition contains It contains emulsifiers with an HLB of 10 or less, and has a feature that the water content of the product is 3% or less. Such a toasted oil and fat food of the present invention is obtained by applying to bread and baking to obtain a toast topped with flavor granules, and the toast is clearly visible as the flavor granules float on the toast. It becomes easy to visually feel that it is flavored. In addition, since the flavor granules are firmly attached to the bread surface, the toast obtained is difficult to spill from the toast when the topped flavor granules are eaten.

The flavor raw material of the present invention is a raw material for flavoring toasts to various flavors, for example, vegetables such as tomatoes, carrots, garlic, bonito, squid, shrimp, crab, and seafood such as mentaiko Livestock meat such as chicken, cow and pig, egg products such as whole eggs and egg yolk, dairy products such as cheese and butter, fermented seasonings such as miso and soy sauce, spices such as red pepper, pepper and turmeric It is done.

In addition, a flavor granulation obtained by granulating a flavor raw material with starch is a granulated product having at least starch added to a powdery, granular, lump, or liquid flavor raw material to have a substantially uniform shape and size. Say. The granulation method is not particularly limited. For example, tumbling granulation, fluidized bed granulation, extrusion granulation, and further, the raw material mixture solution containing starch is dried and pulverized by a drum dryer or a freeze dryer. Among these granulation methods, among these granulation methods, if the granulation method is performed by tumbling granulation using starch as a base material, the obtained flavor granules are more likely to float on the toast, and when eating The flavor granules are preferred because they are more difficult to spill from the toast. In addition, the flavor granule of the present invention contains at least a flavor raw material and starch, but also other components and colorants for assisting granulation of dextrin, solid fat, etc., as long as the effects of the present invention are not impaired. You may contain additives, such as.

As for the size of the flavor granules, it is easy to visually recognize that the flavor granules topped on the surface of the bread are clearly visible and are flavored by the flavor granules. When it is done, the flavor granules topped on the surface of the bread after toasting tend to spill out. Therefore, the size of the flavor granule is preferably such that 50% or more of the whole granule has a size of 0.5 to 5 mm, more preferably 50% or more of the whole granule has a size of 0.5 to 3 mm.

In addition, if the specific volume of the flavor granule is too small, the flavor granule topped on the surface of the bread after toasting tends to be difficult to lift. On the other hand, if the specific volume is too large, when producing the fat and oil food for toast Since it may be difficult to mix with an oil and fat composition, it is preferably 2 to 5 cc / g, more preferably 2 to 3 cc / g. In addition, the said specific volume in this invention is the value which remove | divided the volume of the granule by the mass of the said granule, and is specifically measured as follows. That is, first, the granules are gently dropped from the mouth of a 500 cc capacity measuring cylinder, and 100 cc of the granules are measured. Next, the measured weight A (g) of the granule is measured and calculated by the following formula. Specific volume X (cc / g) = 100 (cc) / A (g).

The size and specific volume of the flavor granules can be adjusted by appropriately adjusting the conditions for granulating the granules by a conventional method, the pulverizing conditions after granulation, and the like. Further, the content of starch in the flavor granule may be an amount that allows an appropriate granule to be obtained depending on the granulation method, conditions for granulation, and the like, but it is preferably 1 to 98% relative to the normal flavor granule. Preferably it is 3 to 90%.

If the content of the flavor raw material in the flavor granule is too large, it becomes difficult to granulate the flavor granule, and if it is too small, the flavor of the flavor raw material becomes weak. Therefore, the content of the flavor raw material is preferably 0.01 to 80%, more preferably 0.1 to 50% based on the flavor granule in terms of solid content, although it depends on the type of the flavor raw material.

In addition, the amount of the flavor granule dispersed in the oil and fat composition is appropriately flavored toast with a flavor raw material contained in the flavor granule, and further, the flavor granule does not impair the appropriate spreadability of the product. The content of is preferably 0.01 to 35%, more preferably 0.05 to 20% based on the product.

On the other hand, the oil and fat constituting the oil and fat composition of the present invention can be stored with stable quality over a long period of time, has good spreadability, and is easy to apply to bread. It is preferable to use a combination of melting point fats and oils.

In the present invention, the low melting point fat is a fat having an ascending melting point of 20 ° C. or less, and an oil having an ascending melting point of 0 to 15 ° C. is particularly preferable. Examples of such fats and oils include vegetable oils and oils such as rapeseed oil, corn oil, safflower oil, cottonseed oil, soybean oil and sunflower oil, refined salad oils, finely hydrogenated vegetable oils and fats, and these oils and fats. Examples thereof include fractionated oils and fats from which the high melting point portion has been removed or from which the low melting point portion has been collected.

Moreover, high melting point fats and oils are fats and oils whose rising melting point is 40 degreeC or more, and especially fats and oils whose rising melting point is 50 degreeC or more. Examples of such fats and oils include fractionated fats and oils such as palm fats and oils collected with a high melting point portion, hardened fats and oils obtained by hydrogenating animal fats and oils such as palm fats and oils, vegetable oils and beef fats, and the like. If the melting point of the high melting point fat is too high, the meltability in the mouth may be deteriorated.

As a blending ratio of the low melting point fat and the high melting point fat in the fat composition of the present invention, the low melting point fat content is 65 to 99% of the fat composition, and the high melting point fat content is 1 to 35% of the fat composition. Preferably, the low melting point fat content is 80 to 95% by mass of the fat composition and the high melting point fat content is more preferably 5 to 20% by mass of the fat composition. If the ratio of the high melting point fat is too high, the toasted fat food becomes hard and difficult to apply to bread. On the other hand, if it is too low, the liquid oil tends to separate, and the flavor-imparting material and additives tend to aggregate or precipitate. In addition, the said rising melting point in this invention is the value measured by the measuring method of the rising melting | fusing point of edible vegetable oil described in Japanese agricultural and forestry standard 2467 pages.

The oil / fat food for toast of the present invention has a viscosity at 20 ° C. of preferably 4 Pa · s to 1,000 Pa · s, specifically by adjusting the blending ratio of the above-described low melting point oil and high melting point fat. More preferably, it is preferable to be 50 to 500 Pa · s because it is easy to apply to bread and it is easy to squeeze out from the flexible container when filled in the flexible container. Here, the above-mentioned viscosity is 20 ° C., rotation speed 2 rpm, less than 375 Pa · s using a BH viscometer T-bar spindle manufactured by Toki Sangyo Co., Ltd .: T bar C, 375 Pa · s to less than 750 Pa · s. : T bar D, 750 Pa · s or more and less than 1875 Pa · s: T bar E, 1875 Pa · s or more: T bar F, a value obtained by reading 60 seconds after the start of measurement.

In addition, the emulsifier having an HLB (hydrophilic lipophilic balance) of 10 or less contained in the oil or fat composition of the present invention is not particularly limited as long as the HLB is 10 or less, and sucrose fatty acid ester or glycerin fatty acid ester. Etc. In particular, it is preferable to use an emulsifier having an HLB of 7 or less among these emulsifiers because the flavor granules are likely to float on the toast.

As the content of the emulsifier in the oil and fat composition, it is difficult to obtain the effect that the flavor granule floats in a toast shape if it is too small. On the other hand, if the content is too large, the flavor may deteriorate. Preferably, it is 0.001-1%, More preferably, it is 0.01-1%.

Moreover, the fat and oil food for toasts of the present invention has a product moisture content of 3% or less, but the product has a moisture content of preferably 2% or less, because the effect that the flavor granules are easily lifted in a toast shape is easily obtained. More preferably, it is 1% or less. The moisture content of the product is a value measured according to the reduced pressure heating drying method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176).

In addition, to the fat and oil food for toasts of the present invention, in addition to the effects of the present invention, other ingredients such as salt, sugar, flavourant and other seasoning ingredients, gums, starch and other viscosity modifiers, and other various additions An agent or the like can be blended.

Next, the usage method of the fat and oil food for toasts of this invention is demonstrated. The toasted oil / fat food of the present invention is applied to bread and baked for use as follows.

First, the fat and oil food for toasts of the present invention is applied to the surface of bread. The oil and fat food for toast of the present invention is a state in which the flavor granules obtained by granulating the flavor raw material with starch are substantially uniformly dispersed in the oil and fat composition, and when applied to the bread surface, the flavor granules are appropriately dispersed on the bread surface. Can be attached. Although there is no restriction | limiting in particular as an application quantity, What is necessary is just to be about 0.1-50 g per 100 cm < ² >.

Next, the bread which applied the fat and oil food for toasts is baked. The conditions for baking bread may be a conventional method, for example, baking may be performed at 120 to 300 ° C. for about 1 to 5 minutes with a toaster or the like. By baking, the fat and oil composition dissolves and partly soaks into the bread, but the flavor granules are kept in a state of being lifted on the bread. In addition, the flavor granules floating in this way are firmly attached to the bread, and the flavor granules topped when eating are difficult to spill out.

Hereinafter, the manufacturing method of the fat and oil food for toasts of this invention is demonstrated. In the fat and oil food for toast of the present invention, the flavor granules obtained by granulating the flavor raw material with starch are dispersed almost uniformly in the fat and oil composition, a specific emulsifier is blended in the fat and oil composition, and the water content of the product is 3 % Can be produced in the same manner as conventional fat foods. For example, first, a low melting point oil and fat, a high melting point oil and fat, and an emulsifier are heated and mixed at 60 to 100 ° C., and a flavor granule obtained by granulating the flavor raw material with starch, a seasoning, and the like are added and mixed. Subsequently, the mixture is cooled to about room temperature while being mixed with a refrigerant such as water at 0 to 15 ° C., and allowed to stand for 6 hours to 1 day, whereby the fat and oil food for toast in which the flavor granules are dispersed almost uniformly in the oil and fat composition is obtained. Can be manufactured.

The fat and oil food for toast of the present invention obtained as described above is packed in a container for distribution, but when filled in a flexible container, the necessary amount can be obtained without using a spoon or other instrument. It is desirable because it can be used easily. There is no restriction | limiting in particular as a flexible container filled with the fat and oil food for toasts, as long as the fat and oil food for toasts can be extruded from the opening part. For example, as a forming material of the flexible container, a single layer material such as polyethylene (PE) or polypropylene (PP), or an ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) or polypropylene having low oxygen permeability. A multilayer material composed of (PP) can be used. The shape and size of the mouth are not particularly limited as long as the toasted oil and fat food can be extruded together with the flavor granules contained therein, and can be, for example, a round shape, a rectangle shape, a star shape, or the like.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention.

[Example 1]
(1) Production of flavor granules As raw materials for the flavor granules, 50 parts of starch, 10 parts of dried whole egg, 10 parts of salt and 30 parts of dextrin were prepared. Next, using starch as a base material, these raw materials were granulated by a rolling fluidized bed granulator by a conventional method to obtain flavor granules containing eggs as flavor raw materials. As for the obtained flavor granule, 50% or more of the whole granule was 0.5-2 mm in size, and the specific volume was 2.5 cc / g.

(2) Manufacture of fat and oil food for toast When the low melting point fat and high melting point fat of Table 1 reached 80 ° C. with stirring, the other raw materials shown in Table 1 were added and further stirred for 10 minutes. Subsequently, after cooling to about room temperature with 10 ° C. cooling water, it is filled and sealed in a soft tube with a lid made of a PE / EVOH / PE multilayer material, and stored at room temperature for 1 day for the egg-flavored toast of the present invention An oily food was obtained. The resulting toasted oil / fat food had a viscosity of 1500 Pa · s and a moisture content of 1%.

[Example 2]
(1) Production of flavor granules As raw materials for the flavor granules, 50 parts of starch, 10 parts of carrot powder, 10 parts of salt and 30 parts of dextrin were prepared. Next, using starch as a base material, these raw materials were granulated with a rolling fluidized bed granulator by a conventional method to obtain flavor granules containing carrot as a flavor raw material. As for the obtained flavor granule, 50% or more of the whole granule was 0.5-2 mm in size, and the specific volume was 2.5 cc / g.

(2) Manufacture of fat and oil food for toast When the low melting point fat and high melting point fat of Table 2 reached 80 ° C. with stirring, the other raw materials shown in Table 2 were added and further stirred for 10 minutes. Subsequently, after cooling to about room temperature with 10 ° C. cooling water, it is filled and sealed in a soft tube with a lid made of a PE / EVOH / PE multilayer material, and stored at room temperature for 1 day for the egg-flavored toast of the present invention An oily food was obtained. The resulting toasted fat and oil food had a viscosity of 1200 Pa · s and a water content of 0.8%.

[Example 3]
In Example 2 (2), butter (moisture content 16%) was mixed at 10%, and the increase was adjusted by reducing the blending amount of high melting point oil and fat. An oil and fat food for toast was obtained. The resulting toasted oil / fat food had a viscosity of 1200 Pa · s and a moisture content of 2.5%.

[Comparative Example 1]
In Example 2 (2), carrot flavor was obtained in the same manner as in Example 2 except that margarine (manufactured by Snow Brand Milk Products Co., Ltd., trade name “Neosoft”) was blended in place of the low melting point fat and the high melting point fat. An oil and fat food for toast was obtained. The resulting toasted oil / fat food had a viscosity of 500 Pa · s and a moisture content of 26%.

[Comparative Example 2]
In Example 2 (2), a carrot-flavored toasted fat and oil food was obtained in the same manner as in Example 2 except that the sucrose fatty acid ester was not blended. The resulting toasted fat and oil food had a viscosity of 1200 Pa · s and a water content of 0.8%.

[Comparative Example 3]
In Example 2 (2), carrot-flavored oil and fat food for toast was obtained in the same manner as in Example 2 except that sucrose fatty acid ester of HLB11 was blended in place of sucrose fatty acid ester of HLB1. The resulting toasted fat and oil food had a viscosity of 1200 Pa · s and a water content of 0.8%.

[Comparative Example 4]
As raw materials for the flavor granules, 10 parts of carrot powder, 10 parts of salt and 80 parts of dextrin were prepared. Next, after mixing these, it was watered and granulated by a fluid bed granulator by a conventional method, and then dried to obtain granules containing carrot as a flavor raw material. As for the size of the obtained granule, 50% or more of the whole granule was 0.5 to 3 mm.

Subsequently, a carrot-flavored oil and fat food for toast was obtained in the same manner as in Example (2) except that granules using this dextrin as an excipient were used as flavor granules. The resulting toasted fat and oil food had a viscosity of 1200 Pa · s and a water content of 0.8%.

[Test Example 1]
Toasts were prepared as follows using the toasted oils and fat foods obtained in Examples 1 to 3 and Comparative Examples 1 to 4, and the appearance and ease of spilling of flavor granules were evaluated. The results are shown in Table 3.

<Evaluation method>
20 g of the fat and oil food for toast was applied to 6 pieces of cut bread (surface area 140 cm ² ) and baked for 3 minutes with a toaster of 860 W (manufactured by Sanyo Electric Co., Ltd.). About the obtained toast, after evaluating an external appearance by the following evaluation criteria, it actually ate and evaluated the ease of spilling of a flavor granule.

<Evaluation criteria>
Appearance A: Since the floatation of the flavor granule on the toast is very good, it can be immediately recognized that the flavor raw material is topped, which is very preferable.
B: The flavor granule floats on the toast well, and it can be recognized that the flavor raw material is topped.
C: The flavor float of the flavor granule on the toast is slightly bad, and it is somewhat difficult to recognize that the flavor raw material is topped.
D: It is difficult to recognize that the flavor granules on the toast are poorly floated and the flavor raw material is topped.

Ease of spilling of flavor granules A: The flavor granules on the toast hardly spill out when eaten.
B: Flavor granules on the toast may spill out when eaten, but there is no problem.
C: Flavor granules on the toast are easily spilled off when eaten.
D: Flavor granules on the toast are spilled very easily when eaten.

From Table 3, the flavor granule which granulated the flavor raw material with starch is disperse | distributed substantially uniformly in the fats and oils composition, the emulsifier of HLB10 or less is contained in the said fats and oils composition, and the moisture content of a product is 3% or less The toast using the toasted oil / fat food according to the present invention (Examples 1 to 3) is such that the flavor granules float on the toast and can be visually recognized, and the topped flavor granules are not easily spilled from the toast. Understandable. In particular, when the fat and oil food for toast (Examples 1 and 2) having a water content of 1% or less was used, the floating of the flavor granules on the toast was very well preferred. On the other hand, when the moisture content of the product is higher than the above range (Comparative Example 1), or when the oil and fat composition does not contain an emulsifier having an HLB below a specific value (Comparative Examples 2 to 3), The flavor granule floated poorly and became preferable. Moreover, when the flavor granule which was not granulated with starch (Comparative Example 4) was used, not only the granule floating was bad, but the flavor granule on the toast was spilled off and was not preferable.

[Comparative Example 5]
Six sliced breads (surface area 140 cm ² ) were baked for 3 minutes with a toaster of 860 W (manufactured by Sanyo Electric Co., Ltd.). When 20 g of the toasted oil / fat food obtained in Example 2 was applied to the obtained toast and the appearance was evaluated, the flavor granules on the toast were inconspicuous, and it was difficult to recognize that the flavor raw material was topped. There wasn't.

[Comparative Example 6]
Six sliced breads (surface area 140 cm ² ) were baked for 3 minutes with a toaster of 860 W (manufactured by Sanyo Electric Co., Ltd.). After applying 20 g of margarine (manufactured by Snow Brand Milk Products Co., Ltd., trade name “Neosoft”) to the obtained toast, the flavor granules obtained in Example 2 (1) were sprinkled and topped. When the appearance of the toast topped with this flavor granule was evaluated, it was easy to recognize that the flavor granule floated on the toast and the flavor raw material was topped, but when actually eating it, the granule tends to spill and is preferable. There wasn't.

Claims (1)

A fat and fat food for toasting with a viscosity of 4 Pa · s to 1,000 Pa · s for baking and baking. Flavor granules obtained by granulating the flavor raw material with starch are dispersed almost uniformly in the fat and oil composition. The oil and fat composition contains 0.001 to 1% of an emulsifier having an HLB of 10 or less, the water content of the product is 3% or less, and the flavor granule is 50% or more of the whole granule of 0.5 to 5 mm. An oily food product for toast, characterized in that the amount of the flavor granules to be dispersed in the oily fat composition is 0.01 to 35% with respect to the product .