JP5921834B2 - Method for producing a composite food in which a porous food material is impregnated with an oily food material - Google Patents

Description

  The present invention relates to a method for producing a composite food in which a porous food material is impregnated with an oily food material.

  Conventionally, a wide variety of complex foods are produced by combining oily and fat food materials such as chocolate and caramel with porous food materials such as baked goods and bread. In recent years, several types of composite foods and methods for producing the same have been proposed in which an oily food material is impregnated into the porous food material and these materials are more integrated.

  For example, croutons and chocolate are mixed and placed in a decompression device (mixing step), the inside of the decompression device is decompressed to discharge bubbles (decompression discharge step), and then returned to normal pressure (normal pressure step). It is manufactured by removing the excess chocolate through a vibrating sieve (vibrating sieve process) and cooling and solidifying (cooling and solidifying process) (Patent Document) 1), (a1) A base material having at least a part of porous structure and a moisture content of 0 to 50% by weight is decompressed to 10 to 50,000 Pa and melted while maintaining the decompressed state. An impregnation treatment step in which the molten chocolate is impregnated inside the voids of the base food material by contacting with the chocolate in the state and then pressurizing; and (b) solidifying the chocolate in the base food material by cooling. A method for producing a chocolate-containing food (see Patent Document 2) characterized by having a cooling step, and in the production of a combined food in which a porous food material is impregnated with a fluid food material. In a combined state, the porous food material is impregnated with a flowable food material at an acceleration of 5 G or more in a wet state, and the porous food material and the remaining flowable food material are separated at an acceleration of less than 5 G The manufacturing method (refer patent document 3) etc. are disclosed.

  However, since the above technique impregnates the fat and oily food material inside the porous food material, it requires equipment and devices such as a decompression device that gives physical action to these materials. New manufacturing methods are required.

JP 09-308431 A JP 2004-254529 A JP 2009-072086 A

  An object of the present invention is to provide a method for producing a composite food in which a porous food material is impregnated with an oily food material only by contacting the porous food material and the oily food material.

  As a result of intensive studies on the above problems, the present inventors have added a specific combination of emulsifiers in advance to the oleaginous food material in order to bring the oleaginous food material into contact with the porous food material. The present inventors have found that the problem can be solved, and have come to achieve the present invention based on this knowledge.

  That is, the present invention includes a step of bringing the oleaginous food material into contact with the porous food material after the step of adding (a) enzyme-treated lecithin and (b) diglycerin fatty acid ester to the oleaginous food material. The manufacturing method of the composite food characterized by this.

  According to the production method of the present invention, the porous food material and the greasy food material are brought into the interior of the porous food material only by contacting these materials without using equipment or devices for giving a physical action to the porous food material and the oily food material. A composite food impregnated with an oily food material can be produced.

  The oil-based food material used in the present invention is not particularly limited as long as it contains oil and fat and exhibits fluidity at room temperature (25 ° C.) or by heating. For example, chocolate, caramel, butter, fat spread And fat and oil compositions containing seasonings (for example, seasoning oil, mayonnaise, etc.) and foods based on these. Although there is no restriction | limiting in particular in content of fats and oils in this oil-based food material 100 mass%, Usually, 10 mass% or more, Preferably it is 20 mass% or more, More preferably, it is 30 mass% or more.

  Here, the lecithin is a mixture mainly composed of oil seeds such as soybeans and rapeseed, or animal raw materials such as egg yolk, and the types thereof include, for example, crude lecithin (crude lecithin), purified lecithin And fractionated lecithin, enzyme-treated lecithin and the like. In the present invention, among them, enzyme-treated lecithin is preferably used.

  As the enzyme-treated lecithin used in the present invention, the β-position of the two fatty acid residues of lecithin is removed by hydrolysis using an enzyme, and the enzyme-degraded lecithin converted into lysolecithin and bound to lecithin phosphate. An enzyme-transferred lecithin obtained by substituting glycerin with a base for phosphatidylglycerol and the like, and preferably an enzyme-degraded lecithin.

  Examples of the enzyme-treated lecithin include, for example, recimal EL (trade name; enzyme-decomposed lecithin; paste form; manufactured by Riken Vitamin Co., Ltd.), SLP-paste lyso (trade name; enzyme-decomposed lecithin; paste form; manufactured by Tsuji Oil Company), SLP- White lyso (trade name; enzyme-degraded lecithin; powder; manufactured by Sakai Oil Co., Ltd.) is commercially produced and sold, and these can be used in the present invention.

  The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  As the diglycerin used as a raw material for the diglycerin fatty acid ester used in the present invention, a small amount of acid or alkali is usually added to glycerin as a catalyst, and, for example, in an inert gas atmosphere such as nitrogen or carbon dioxide, for example, about A diglycerin mixture having an average degree of polymerization of glycerin of about 1.5 to 2.4, preferably an average degree of polymerization of about 2.0, obtained by heating at a temperature of 180 ° C. or higher and causing a polycondensation reaction. Further, diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.

  In the present invention, the diglycerin mixture is purified by a known method such as distillation or column chromatography, and diglycerin composed of two molecules of glycerin is about 50% or more, preferably about 70% or more, more preferably Is preferably diglycerin having a high purity of about 90% or higher.

  The fatty acid used as a raw material for the diglycerin fatty acid ester used in the present invention is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms ( For example, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid) Linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like, preferably one or two selected from the group of oleic acid, linoleic acid and α-linolenic acid It is a mixture of the above fatty acids. In particular, it is preferable to use a fatty acid mixture containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid.

  A preferred example of the diglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing about 70% or more of a monoester. The outline of the production method is as follows. For example, a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc. is charged with diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.2, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated at a predetermined temperature in a nitrogen gas atmosphere while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid ester. After completion of the reaction, the obtained reaction solution is cooled to about 120 ° C. or higher and lower than 180 ° C., preferably about 130 to 150 ° C., and the catalyst is neutralized by adding an acid, preferably left for about 15 minutes to 1 hour, When unreacted diglycerol is separated into the lower layer, it can be removed to obtain a diglycerol fatty acid ester.

  Furthermore, the diglycerin fatty acid ester is molecularly distilled using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or purified using a method known per se such as column chromatography or liquid-liquid extraction. Thus, a diglycerin fatty acid ester containing about 70% or more of a monoester body can be obtained.

  As the diglycerin fatty acid ester, for example, Poem DO-100V (trade name; monoester content: about 80%; manufactured by Riken Vitamin Co., Ltd.) is commercially produced and sold, and these are used in the present invention. Can do.

  The porous food material used in the present invention refers to a food having voids inside and one end of the voids appearing as pores or gaps on the surface. If this condition is satisfied, the shape, raw material, type, etc. of the porous food material are not particularly limited, but specific examples of the type include, for example, pie, waffle, bread (bread bread, black bread, white bread, French bread, etc.), Examples include mashed potato flakes, potato chips, popcorn, corn flakes, various rice crackers, fried chicken, karinto, wafers, crackers, cookies, biscuits, bolo, croutons, Russian cakes and bagels.

  In the production method of the present invention, first, a step of adding enzyme-treated lecithin and diglycerin fatty acid ester (hereinafter also referred to as an emulsifier according to the present invention) to an oily food material (hereinafter referred to as a first step) is performed. . Although there is no restriction | limiting in particular in the addition method, The method of adding to the raw material at the time of preparation of an oleaginous food raw material, the method of adding to the prepared oleaginous food raw material, etc. are mentioned.

  In the present invention, when the oily food material is caramel, the outlines of the caramel preparation method and the emulsifier addition method according to the present invention are as follows.

  For example, sugars such as sugar, starch syrup, fats and oils, water, and optionally raw materials such as dairy products, starches and flours are preferably heated to about 100-125 ° C. under normal pressure or reduced pressure to obtain the desired moisture (preferably about 6-10% by mass) to obtain a concentrated solution. The obtained concentrated liquid is cooled (preferably about 100 ° C. or less), and according to the type of caramel to be produced, fruit or seeds, acidulant, flavoring, pigment, etc. are added and kneaded uniformly, It is preferable to do this.

  The emulsifier according to the present invention may be added at any stage of the caramel dough preparation method. Moreover, the emulsifier according to the present invention may be added directly in the form of a solid or liquid, or a dispersion in which the emulsifier according to the present invention is dispersed in water or fat may be prepared and added in advance.

  The amount of the emulsifier according to the present invention is not particularly limited, but the enzyme-treated lecithin is 0.1 to 1.0% by mass, preferably 0.3 to 0.6% by mass in 100% by mass of the oily food material. The diglycerin fatty acid ester is preferably added in an amount of 0.1 to 1.0% by mass, preferably 0.3 to 0.6% by mass. By adding the emulsifier according to the present invention in such a range, the viscosity of the oily food material is reduced, and sufficient fluidity is imparted to the oily food material, and the oily property inside the porous food material is reduced. The impregnation of the food material proceeds sufficiently.

  In the production method of the present invention, after the first step, a step (hereinafter referred to as a second step) for bringing the oily food material and the porous food material into contact is performed.

  There is no particular limitation on the contact method between the oleaginous food material and the porous food material, but examples include immersion, and more specifically, for example, in a container containing the oleaginous food material having fluidity, It can be carried out by a method such as charging the porous food material and allowing it to stand until the oily food material is impregnated in the center of the porous food material.

  The degree of fluidity of the oleaginous food material in the second step varies depending on the kind of porous food material and is not uniform, but the viscosity is usually 400 to 1000 cP (centipoise), preferably 500 to 800 cP. . This viscosity can be adjusted by the temperature conditions of the oily food material at the time of contact, the addition amount of the emulsifier according to the present invention, and the like. For example, as the temperature of the oily food material at the time of contact increases, the viscosity tends to decrease. Moreover, there exists a tendency for the viscosity of an oil-based foodstuff material to fall, so that there is much addition amount of the addition amount of the emulsifier which concerns on this invention.

  The above viscosity is measured based on “Second Method Rotational Viscometer Method” in “28. Viscosity Measurement Method” described in the 8th edition Food Additives Official Specification. Specific measurement methods and operating conditions are shown below.

[Measuring method]
Gently place the rotor and guard into the container containing the sample, and align the liquid level of the sample with the immersion mark on the rotor. The scale indicated by the pointer 60 seconds after the switch is turned on is read, and the viscosity of the sample is calculated by multiplying this indicated value by a conversion multiplier determined by the type of rotor used and the number of rotations.

[Operation conditions]
Measuring device: Brookfield viscometer rotor: No. 2 revolutions: 6 revolutions / minute

  Although there is no restriction | limiting in particular in the other process conditions in a 2nd process, When making caramel (oil-based food material) and bread (porous food material) contact, the temperature conditions of the caramel at the time of a contact are usually 75-95 degreeC, Preferably Is 80 to 90 ° C., and the contact time is usually 1 to 10 minutes, preferably 1 to 5 minutes.

  After the second step, the porous food material impregnated with the oily food material is usually cooled to room temperature (25 ° C.) to obtain the composite food according to the present invention.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Preparation of caramel dough]
(1) Raw materials 1) Tri-warm sugar (Nisshin Sugar Co., Ltd.)
2) Lactose (made by Fonterra)
3) Unsalted butter (made by Yotsuba Dairy)
4) Hardened coconut oil (melting point: 34 ° C; manufactured by Nisshin Oilio Co., Ltd.)
5) Reduced water candy (Product name: Amamiru; Hayashibara Shoji)
6) Purified salt 7) Ion-exchanged water 8) Enzyme-treated lecithin (trade name: Recimar EL; manufactured by Riken Vitamin Co., Ltd.)
9) Crude lecithin (trade name: Nisshin Lecithin DX; manufactured by Nisshin Eulio)
10) Diglycerin fatty acid ester (trade name: Poem DO-100V; monoester content: about 80%; manufactured by Riken Vitamin Co., Ltd.)
11) Triglycerin fatty acid ester (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.)
12) Glycerin fatty acid ester (trade name: Emulsy HRO; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of caramel dough Table 1 shows the composition of caramel dough 1-5 prepared using the above raw materials. Of these, caramel dough 1 is an example according to the present invention, and caramel doughs 2 to 5 are comparative examples.

(3) Preparation method of caramel dough Based on the mixing ratio of the raw materials shown in Table 1, 165.1 g of each raw material is put into a 200 ml tall beaker, and the scale for adjusting the heating temperature is set to the maximum and added for 12 minutes in advance. Using a hot hot stirrer (model number: EM-1; manufactured by Inoue Seieido Co., Ltd.), the contents of the beaker were heated and stirred for 12 minutes to obtain 160.1 g of caramel dough 1 to 5 in the beaker. . In addition, the temperature of the caramel doughs 1-5 immediately after preparation was 110 degreeC. In addition, as a result of measuring the viscosity when the temperature of the caramel dough 1 reached 85 ° C., it was 750 cP.

[Production and evaluation of caramel-containing confectionery]
(1) Production of caramel-containing confectionery When caramel dough 1-5 prepared by the method described above is cooled down to 85 ° C., 15 g of bread bread shaped into a block shape of approximately 1.4 cm × 1.2 cm × 3.0 cm [ A 1.4cm thick commercially available bread cut from 1.2cm (a so-called bread ear) is cut into a length of 3cm] into a beaker containing the caramel dough and left for 1 minute. Then, after the caramel dough was infiltrated into the bread, it was taken out on a metal bat, allowed to stand for 24 hours and solidified to obtain caramel-containing confectionery 1-5.

(2) Evaluation method About each block of caramel containing confectionery 1-5, it cut | disconnects in half with a bread knife so that a cut surface may pass the center of the four largest sides, and the cut surface (area: about 168 mm < ² >). By visually observing, the approximate area of the portion where the caramel fabric did not penetrate (hereinafter referred to as the non-penetrated portion) was measured. In the evaluation, 10 blocks were arbitrarily extracted per test section, the average value of the areas of these non-penetrating portions was obtained, and symbolized according to the following criteria. The results are shown in Table 3.
○: Good The area of the non-penetrating part is less than 4 mm ² Δ: Somewhat bad The area of the non-penetrating part is 4 mm ² or more and less than 25 mm ² ×: The area of the non-penetrating part is 25 mm ² or more

  The caramel-containing confectionery of Test Zone 1 according to the present invention had a large penetration of caramel dough compared to Test Zone 2-5.

Claims (1)

(A) Enzymatically decomposed lecithin and (b) After adding the diglycerin fatty acid ester to the oleaginous food material, the step comprises bringing the oleaginous food material and the porous food material into contact with each other . A method for producing a composite food in which an oily food material is impregnated with a functional food material .