JP5684530B2 - 餡 Product - Google Patents

Description

The present invention relates to a koji product containing fats and oils and a specific emulsifier.

Boiled rice is peas, such as red beans and peas, mainly boiled beans to thermally coagulate cell membranes and gelatinize intracellular starch particles. Say the grain. For example, rice bran is produced through various processes such as selection of raw beans, washing, soaking, boiling, crushing, simmering, water exposure, and dehydration, and becomes ginger. Ginger is prone to alteration due to its high water content, and starch ages quickly. Usually, ginger added sugar is used as a kneaded rice cake in Japanese confectionery.

Koji is mainly composed of starch and sugar, and it has a high yield value and is not easily deformed even when force is applied. Therefore, if you eat a candy, if you put your teeth, it will break without being deformed, and it will become a rag in your mouth. On the other hand, creams used in Western confectionery such as custard cream and fresh cream are mainly fats and sugars and have a lower yield value than candy, so they are easily deformed, have a smooth texture, and can be swallowed without chewing. be able to. On the other hand, when trying to wrap the cream in the center of the confectionery dough using a wrapping machine, it cannot be properly wrapped without a certain degree of shape retention. Creams used in Western confectionery are inferior in processability when manufactured using a packaging machine because they are inferior in shape retention.

Attempts have been made to improve the quality of such straw. Patent Document 1 describes a method for producing a koji product characterized by blending polyglycerin fatty acid ester with koji. This improves the killing rate of heat-resistant bacterial spores without raising the sterilization temperature of the sputum. Patent Document 2 has a description of mixing a foam of an oil-in-water emulsion containing SUS-type triglyceride into a koji to make a light texture. This makes it necessary to bubble. Patent Document 3 describes cocoons characterized by containing edible oils and fats and emulsifiers and having been non-freezing. Patent Document 4 describes a method for producing cell foam containing pregelatinized monoglyceride and other emulsifiers.

JP-A-62-205749 Japanese Patent Laid-Open No. 8-70778 JP 2000-32917 A JP 2002-159265 A

As described above, the koji product has a high yield value and does not have a smooth texture like a cream used in Western confectionery. An object of the present invention is to provide a koji product that has a good flavor, a creamy smooth texture, and excellent processing suitability.

The present invention is based on the knowledge that a cream-like smooth texture can be obtained without adding air by blending a specific emulsifier with koji. That is, the present invention includes the following matters.
(1) A koji product containing glycerin fatty acid ester and polyglycerin fatty acid ester.
(2) The grape product according to (1), wherein the polyglycerin fatty acid ester is HLB3 or less and erucic acid is used as a side chain.
(3) The smoked product according to (1) or (2), wherein the content of fats and oils is 1 to 10% by weight.
(4) The smoked product according to any one of (1) to (3), which contains an oil and fat product.
(5) Food using the koji product according to any one of (1) to (4).
(6) The food according to (5), which is produced by a baling machine.

According to the present invention, it is possible to provide a koji product having both physical properties as koji and a creamy smooth texture. By using this cocoon product, the use of the cocoon product can be expected to expand, and further, by using it for foods such as confectionery, it is possible to expand the variety of food products using the cocoon product.

The koji product of the present invention can be obtained by mixing ginger, sugar, glycerin fatty acid ester, polyglycerin fatty acid ester, etc., heating and concentrating, and cooling. As raw materials for ginger, red beans, sweet peas, peas, kidney beans, laima beans, broad beans, soybeans, peanuts, sesame seeds, sweet potatoes, chestnuts, etc. can be used. Beans such as beans, kidney beans, laima beans, broad beans, soybeans, and peanuts are preferred. As the ginger, cocoon is preferable, and white cocoon is preferable because other raw materials are easy to use in terms of flavor and color.

Examples of sugars that can be used include sucrose, glucose, maltose, fructose, lactose, trehalose, palatinose, sorbitol, erythritol, xylitol, maltitol, lactitol, reduced palatinose, oligosaccharide, and syrup. The sugar content is preferably from 55 to 80, and more preferably from about 60 to 78 because it is easy to use in a packaging machine. When using salmon products for food that does not heat after using salmon products, such as Daifuku salmon, dorayaki, steamed buns, Amman, etc. A certain degree of cocoon product can be used. On the other hand, in foods such as biscuits that have a lot of water evaporated by baking, for example, when making and baking a dough centered on a high sugar content cocoon product, the cocoon product is too dry and smooth. The use of a koji product having a sugar content of about 60 to 66 is preferable because the koji product contained in the baked food product (finished product) has a sugar content of about 72 to 78 and remains smooth.

The glycerin fatty acid ester is preferably a monoglyceride in which one fatty acid is bonded. The polyglycerin fatty acid ester is preferably a lipophilic one having an HLB of 3 or less, and particularly preferably one having erucic acid as a side chain. It is preferable that 0.01 to 0.8% by weight of glycerin fatty acid ester and 0.03 to 0.5% by weight of polyglycerin fatty acid ester are contained in the koji product. If it is less, the effect is inferior, and if it is more than this, the flavor is affected.

In addition to the above raw materials, raw materials containing fats and oils may be used for the koji product. Products containing fats and oils include oils such as palm oil, corn oil, soybean oil, sesame oil, lard, cacao butter, hard butter, milk fat, shortening, and other fats and oils such as cacao mass, cocoa powder, chocolate, fat spread, etc. May be used. When the oil or fat product is used in the presence of glycerin fatty acid ester or polyglycerin fatty acid ester, the texture becomes smoother. The content of fats and oils in the koji product is preferably 1 to 10% by weight, preferably 1.5 to 6% by weight. Use of cacao mass, cocoa powder, chocolate, fat spread oils and fats as raw materials containing oils and fats is preferable because flavor is added. In addition, when ginger is a raw material that contains a large amount of fats and oils such as soybeans, peanuts, and sesame, and the fat content in the persimmon product is 1 to 10% by weight, the texture is not required even if the raw materials containing fats and oils are used. Becomes smoother.

The obtained koji product may be seasoned with other ingredients. Kaki products can be used for foods that use koji, such as buns, daifuku mushrooms, moon cakes, kintsuba, dorayaki, taiyaki, large-format yaki, amman, and anpan. -It can also be used in Western confectionery such as chocolate, cream puff, and eclair center cream.
The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the examples.

Test example 1
Water was added to the formulation shown in Table 1 as necessary, and the mixture was heated and concentrated to adjust the sugar content, and then cooled to produce a koji product. Table 1 also shows the sugar content and yield value of the obtained koji products. The yield value was measured using a rheometer (MARS manufactured by HAAKE) under the conditions of a product temperature of 20 ° C., a plain plate φ of 60 mm, a gap of 2 mm, and a frequency of 1.0 Hz.
In addition, the raw material compounding ratio in the table | surface and the numerical value of a water | moisture content and an oil component show weight%. The ginger was white ginger koji that was made from Lima beans. Ryoto ester-ER290 (Mitsubishi Chemical Foods) is a polyglycerin fatty acid ester of HLB2 having erucic acid as a side chain. Ryoto ester SMO (manufactured by Mitsubishi Chemical Foods) contains 3.5% by weight of glycerin fatty acid ester and 3.5% by weight of sucrose fatty acid ester. Excell S-95 (manufactured by Kao Corporation) contains 95% by weight or more of glycerin fatty acid ester.

The soot product containing glycerin fatty acid ester and polyglycerin fatty acid ester had a lower yield value than those containing no emulsifier or those containing only glycerin fatty acid ester or polyglycerin fatty acid ester.

Production Example 1
After the glutinous rice was soaked in water for 6 hours, it was steamed for 30 minutes to prepare boiled rice cakes. Daifuku rice cake was produced using a rice bran machine with the glutinous dough as the skin material and the koji product of Example 1 as the inner packaging material. The obtained Daifuku rice cake had a chocolate-like flavor and was not a hard texture like a kneaded koji but a smooth texture like a cream.

Production Example 2
A bun dough was prepared by mixing 100 parts by weight of wheat flour, 70 parts by weight of white sucrose, 2 parts by weight of swelling agent, and 35 parts by weight of water. The bun dough was used as a skin material, the candy product of Example 2 was used as an inner packaging material, and then molded using a wrapping machine, and then steamed for 10 minutes to produce a steamed bun. The resulting steamed bun had a chocolate-like flavor, and had a creamy smooth texture rather than a hard texture like a kneaded crab.

Production Example 3
100 parts by weight of flour, 25 parts by weight of granulated sugar, 20 parts by weight of unsalted butter, 2 parts by weight of egg yolk, 1 part by weight of sodium chloride, 0.5 parts by weight of sodium bicarbonate, 0.5 part by weight of ammonium carbonate, and 25 parts by weight of water are mixed. Biscuit dough was prepared. On the other hand, 100 parts by weight of the koji product of Example 3 and 3 parts by weight of matcha powder were mixed to prepare a matcha cream. The biscuit dough was used as an outer skin material, and the green tea cream was used as an inner packaging material, and then molded using a packaging machine. The obtained biscuits had a matcha flavor, and the center cream had a sugar content of about 76 due to evaporation of water, but maintained a smooth texture.

Claims (5)

A koji product comprising a glycerin fatty acid ester and a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester is HLB3 or less and has erucic acid as a side chain . The cocoon product according to claim 1, wherein the fat content is 1 to 10% by weight. The cocoon product according to any one of claims 1 and 2, which contains an oil and fat product. The foodstuff using the candy product as described in any one of Claims 1-3. The food according to claim 4, wherein the food is produced by a baling machine.