JP6496199B2 - French toast quality improver, French toast seasoning manufacturing method, and French toast manufacturing method - Google Patents

Description

  The present invention relates to a quality improver for French toast, a method for producing a seasoning liquid for French toast using the same, a French toast using the seasoning liquid, and a method for producing the same.

  French toast is made by immersing seasoning liquid with sugar in chicken eggs, milk, etc. in bread such as bread and French bread, lightly baked on both sides with frying pan, etc., eaten as breakfast, snacks, dessert It is one of the cooking pans. Traditionally, French toast has been cooked immediately after cooking at home or in a small store, but recently it has been cooked at factories and intensive cooking facilities (central kitchens) as family restaurants, food codes, and convenience stores. Etc. are becoming available.

  However, since both sides are baked after the seasoning liquid is soaked in the sliced bread, not only it takes time and effort to cook, but also after cooking, it takes time to eat, so at the time of baking There is a problem that the appearance is deteriorated such as shrinkage and crushing of the rice, and the texture is lowered such as becoming hard and flickering.

So far, as a technique for producing French toast easily in a short time with good workability, for example, a method of absorbing processed egg liquid containing 2 to 15% of egg yolk component in terms of solid content (for example, patent) Reference 1), a method of infiltrating bread into a mixture containing a milk protein aggregation-inhibiting ingredient such as pectin and / or soybean polysaccharide and containing a material having a pH of 4.5 to 5.5 (see, for example, Patent Document 2) ) Has been proposed. However, these proposals have a problem that the quality problem of French toast cannot be solved.
In addition, as a technique for solving the problem of texture and appearance (shape retention), for example, a water-in-oil emulsion containing a specific emulsifier in the oil phase and eggs and saccharides in the water phase. A method of attaching to bread has been proposed. However, this proposal has a problem that the texture and appearance are not sufficiently improved.

  In addition, as a technique for obtaining a cooking pan such as French toast by simply applying to breads, for example, underwater containing starch particles having a particle size of more than 30 μm and gelled by a thermoreversible gel having a melting point of 37 ° C. or more. A method using a paste-like composition containing an oil-type emulsified composition (for example, see Patent Document 4), a method using an oil and fat food for French Toast in which sugars, dried egg yolk and powdered milk are dispersed in the oil and fat (for example, Patent Document 5) has been proposed. However, the cooking bread obtained by these proposals has a problem that it is difficult to say French toast.

  Therefore, there is no French toast quality improver that can improve the texture and prevent deterioration of the appearance only by adding it during the production of the French toast seasoning liquid. This is the current situation.

JP 11-215948 A JP 2004-8017 A JP 2010-75136 A JP 2004-81091 A JP 2003-180245 A

  An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention is a French toast quality improver that can improve the texture of French toast and prevent deterioration of the appearance only by adding it during the production of a French toast seasoning liquid, and for French toast using the quality improver It aims at providing the manufacturing method of a seasoning liquid, the French toast using this seasoning liquid, and its manufacturing method.

  As a result of intensive studies to achieve the above object, the present inventors have found that adding a swelling agent to the seasoning liquid for French toast can improve the texture of French toast and prevent deterioration of the appearance. I found out.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A quality improver for French toast characterized by containing a swelling agent.
<2> The quality improver according to <1>, further comprising a thickener and / or a thermocoagulable protein as a shape-retaining agent.
<3> The quality improver according to <1> or <2>, wherein 0.1% by mass to 5% by mass of an expansion agent is blended with the seasoning liquid for French toast.
<4> As a shape-retaining agent, <2 by blending 0.01% by mass to 2% by mass and / or 0.1% by mass to 10% by mass of thermocoagulable protein with respect to the seasoning liquid for French toast > Or <3>.
<5> A method for producing a French toast seasoning liquid, comprising adding a swelling agent to a French toast seasoning liquid.
<6> Furthermore, it is the method as described in said <5> which adds a thickener and / or thermocoagulable protein as a shape-retaining agent.
<7> The method according to <5> or <6>, wherein 0.1% by mass to 5% by mass of an expanding agent is added to the seasoning liquid for French toast.
<8> As a shape-retaining agent, 0.01% to 2% by mass of a thickener and / or 0.1% to 10% by mass of a thermocoagulable protein is added to the seasoning liquid for French toast. > Or <7>.
<9> A method for producing French toast, comprising using the seasoning liquid for French toast produced by the method according to any one of <5> to <8>.
<10> A French toast manufactured by the method according to <9>.

  According to the present invention, the above-mentioned problems can be solved, and the quality improvement for French toast which can improve the texture of the French toast and prevent the appearance from being reduced only by adding it during the production of the seasoning liquid for French toast. Agent, a method for producing a seasoning liquid for French toast using the quality improver, a French toast using the seasoning liquid, and a method for producing the same.

(French toast quality improver)
The quality improver for French toast of the present invention (hereinafter sometimes referred to as “quality improver”) includes at least a swelling agent, and further includes other components such as a shape-retaining agent as necessary.

<Expansion agent>
The expansion agent is not particularly limited as long as it is normally used as baking powder, and can be appropriately selected according to the purpose.
The swelling agent includes sodium hydrogen carbonate and an acid agent.
The acid agent is not particularly limited and may be appropriately selected depending on the purpose. For example, tartaric acid, potassium tartrate, fumaric acid, monosodium fumarate, monobasic calcium phosphate, monosodium phosphate, acidic pyrophosphate Examples include sodium, calcined alum, calcined ammonium alum, glucono delta lactone, ammonium chloride and the like.

There is no restriction | limiting in particular as content in the said quality improvement agent of the said swelling agent, According to the objective, it can select suitably.
There is no restriction | limiting in particular as a compounding quantity to the seasoning liquid for French toast of the said swelling agent, Although it can select suitably according to the objective, 0.1 mass%-5 mass% are with respect to the seasoning liquid for French toast. Preferably, 0.5% by mass to 3% by mass is more preferable. When the blending amount of the swelling agent in the French toast seasoning liquid is less than 0.1% by mass, the effect of improving the texture of French toast such as imparting softness, moistness, and juiciness may not be sufficiently achieved. Yes, if it exceeds 5% by mass, the swelling agent may affect the flavor of French toast.

<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include a shape-retaining agent and an excipient. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as content of the said other component, According to the objective, it can select suitably.

-Shape retention agent-
The quality improver preferably contains a shape retention agent.
The shape-retaining agent is at least one of a thickener and a thermocoagulable protein, but it is more preferable to combine both.

--- Thickener-
The thickener is not particularly limited as long as it is used as a food material or food additive, and can be appropriately selected according to the purpose. For example, gum arabic, guar gum, xanthan gum, gellan gum, Locust bean gum, tamarind seed gum, psyllium seed gum, seaweed extract powder, alginic acid, alginate, alginate, gelatin and the like. Among these, alginic acid ester and xanthan gum are preferable. These may be used individually by 1 type and may use 2 or more types together.

There is no restriction | limiting in particular as content in the said quality improver of the said thickener, According to the objective, it can select suitably.
There is no restriction | limiting in particular as a compounding quantity to the seasoning liquid for French toast of the said thickener, Although it can select suitably according to the kind, 0.01 mass-2 mass% with respect to the seasoning liquid for French toast Is preferable, 0.05 mass%-1 mass% is more preferable, 0.1 mass%-0.5 mass% is still more preferable. When the blending amount of the thickener in the seasoning liquid for French toast is less than 0.01% by mass, the effect of preventing dents and shrinkage of the french toast may not be sufficiently obtained, and the amount exceeds 2% by mass. And thickeners may affect the texture of French toast, and French toast seasoning may not be able to soak into bread.

-Thermocoagulable protein-
The thermocoagulable protein is not particularly limited as long as it is coagulated by heat treatment (eg, 70 ° C. or higher) and used in food, and can be appropriately selected according to the purpose. Examples include protein, milk protein, wheat protein, soy protein, and rice protein. Among these, egg protein and soybean protein are preferable. These may be used individually by 1 type and may use 2 or more types together.
Specific examples of the egg protein include whole egg powder and egg white powder.
Specific examples of the milk protein include whey protein and caseins.

There is no restriction | limiting in particular as content in the said quality improving agent of the said thermocoagulable protein, According to the objective, it can select suitably.
There is no restriction | limiting in particular as a compounding quantity to the seasoning liquid for French toast of the said thermocoagulable protein, Although it can select suitably according to the kind, 0.1 mass%-10% with respect to the French toast seasoning liquid. % By mass is preferable, 0.5% by mass to 8% by mass is more preferable, and 2% by mass to 6% by mass is still more preferable. When the blending amount of the thickener in the seasoning liquid for French toast is less than 0.1% by mass, the effect of preventing dents and shrinkage of the French toast may not be sufficiently obtained, and the amount exceeds 10% by mass. And thickeners may affect the texture of French toast, and French toast seasoning may not be able to soak into bread.

-Excipient-
The excipient (hereinafter also referred to as “blocking agent”) is not particularly limited as long as it is used in a swelling agent or baking powder and does not interfere with the effects of the present invention. For example, starch, flour, cellulose and the like can be mentioned. These may be used individually by 1 type and may use 2 or more types together.

  There is no restriction | limiting in particular as content in the said quality improving agent of the said excipient | filler, According to the objective, it can select suitably, For example, in the total amount of the said swelling agent, it shall be about 1 mass%-40 mass% be able to.

<Blending amount>
There is no restriction | limiting in particular as the compounding quantity to the seasoning liquid for French toast of the said quality improving agent, According to the compounding quantity to the seasoning liquid for French toast of the said expansion | swelling agent and another component, it can select suitably.

-Seasoning liquid for French toast-
If the seasoning liquid for French toast is a seasoning liquid normally used for French toast, there will be no restriction | limiting in particular, According to the objective, it can select suitably.
The seasoning liquid for French toast usually contains egg liquid, milk, sugars (sugar, liquid sugar, etc.), and if necessary, flavors such as cinnamon and nutmeg, various flavors such as vanilla essence, fruit juice and jam, etc. You may mix | blend suitably.
There is no restriction | limiting in particular as a compounding quantity of each said component, According to the objective, it can select suitably.

(Method for producing seasoning liquid for French toast)
The method for producing a seasoning liquid for French toast of the present invention includes at least an expansion agent addition step, and further includes other steps such as a shape retention agent addition step as necessary.

<Expansion agent addition process>
The swelling agent adding step is a step of adding a swelling agent to the seasoning liquid for French toast.

-Seasoning liquid for French toast-
The seasoning liquid for French toast is the same as that described in the item of the seasoning liquid for French toast of the quality improver for French toast.

-Swelling agent-
The swelling agent is the same as that described in the item of the swelling agent of the quality improver for French toast, and the addition amount to the seasoning liquid for French toast is the same as the blending amount to the seasoning liquid for French toast in the item. .

<Other processes>
There is no restriction | limiting in particular as said other process, unless the effect of this invention is impaired, Although it can select suitably according to the objective, It is preferable that a shape-retaining agent addition process is included.

-Shape retention agent addition process-
The shape retention agent adding step is a step of adding a shape retention agent to the seasoning liquid for French toast.
The shape retention agent addition step may be performed before, after or at the same time as the expansion agent addition step.

-Shape retention agent-
The amount of addition to the seasoning liquid for French toast is the same as the amount added to the seasoning liquid for French toast.

In the method for producing a seasoning liquid for French toast, only the swelling agent may be added, or a preparation containing the swelling agent and the shape-retaining agent may be added, or the swelling agent and the shape-retaining agent. The agent may be added separately.
In the method for producing the seasoning liquid for French toast, it is preferable to add the expansion agent and mix with a whipper, for example.

(French toast and its manufacturing method)
The French toast of the present invention can be manufactured by the method of manufacturing a French toast of the present invention.
Hereinafter, the French toast of the present invention will be described together with the description of the method of manufacturing the French toast of the present invention.

<French toast manufacturing method>
The method for producing the French toast is not particularly limited as long as the French toast seasoning liquid of the present invention is used, and a known method can be appropriately selected.
Specifically, the French toast seasoning liquid is absorbed into breads by dipping or the like, and then baked.
There is no restriction | limiting in particular as the time and temperature of the said immersion, and the time and temperature of baking, According to the objective, it can select suitably.

Since the French toast uses the French toast seasoning liquid containing the French toast quality improver of the present invention, it is possible to improve the deterioration of the texture such as hardening and flickering, which has been a problem in the past. Deterioration of appearance such as shrinkage and crushing is prevented.
Therefore, the present invention also relates to a method for improving the quality of French toast, characterized by using a French toast seasoning liquid containing the French toast quality improving agent of the present invention.

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

(Test Example 1)
In Test Example 1, only the swelling agent-1 having the following composition was used as the quality improver.
<Expansion agent-1>
・ Sodium bicarbonate: 25% by mass
・ Acidic agent (glucono delta lactone): 50% by mass
・ Cornstarch: 25% by mass

The above-mentioned quality improver (0.1 g, 0.5 g, 1.0 g, 2.0 g, or 3.0 g) is added to 100 g of a French toast seasoning liquid having the following composition, mixed with a whipper, and the French toast seasoning liquid and did. In addition, the thing without the said quality improvement agent was used as the control.
<Seasoning liquid for French toast>
・ Whole egg: 45% by mass
・ Milk: 45% by mass
・ Sugar: 10% by mass

Using the above-mentioned seasoning liquid for French toast, French toast was manufactured according to the following recipe.
<Recipe>
The bread was soaked in the French toast seasoning liquid and allowed to stand for 4 hours in a refrigerator (5 ° C.). Subsequently, it baked for 15 minutes in a 200 degreeC kiln. After firing, the heat was taken and stored in a refrigerator (5 ° C.).

<Evaluation>
On the day after the start of the storage, the texture and appearance of the French toast were evaluated by the 10 evaluators according to the following evaluation criteria. Table 1 shows the average score of the evaluation results.
-Texture-
5 points ... There is a succulent feeling, soft and excellent in melting in the mouth.
4 points ... Slightly juicy, soft and meltable.
3 points ... Slightly juicy but slightly inferior to the mouth.
2 points ... There is no slightly juicy, slightly hard texture, slightly inferior to melting in the mouth.
1 point ・ ・ ・ No succulent feeling, hard texture, inferior to mouth melting.
-Appearance-
5 points: Excellent shape retention.
4 points ... There is a feeling of shape retention.
3 points ... There is a little shape retention, but the central part is slightly inflated.
2 points ... There is no shape retention, the center part is slightly inflated, and it is slightly baked.
1 point: There is no shape retention, the center part does not swell and shrinks.

  From the result of the said Table 1, in Examples 1-5 using the seasoning liquid for French toast containing a swelling agent as a quality improving agent, both the food texture and external appearance of French toast were excellent.

(Test Example 2)
In Test Example 2, a swelling agent and a shape retention agent were used as quality improvers.
As the swelling agent, the swelling agent-1 described in Test Example 1 was used.
As the shape-retaining agent, a thermocoagulated protein (egg white powder) and / or a thickener (alginate) was used.

  A French toast was produced and evaluated in the same manner as in Test Example 1 except that the quality improver described in Table 2 below was added. Table 2 shows the average score of the evaluation results.

From the result of the said Table 2, in the comparative examples 1-3 using the seasoning liquid for French toast which does not contain a swelling agent as a quality improvement agent, both the food texture and external appearance of French toast were inferior.
On the other hand, in Examples 6-8 using the seasoning liquid for French toast containing a swelling agent and a shape-retaining agent as a quality improver, both the texture and appearance of French toast were excellent. Among these, Example 8 which used a thickener and thermocoagulable protein together as a shape-retaining agent was particularly excellent in texture and appearance.

(Test Example 3)
In Test Example 3, a swelling agent and a shape retention agent were used as quality improvers.
As the swelling agent, a commercially available swelling agent (baking powder O # 1, manufactured by Oriental Yeast Co., Ltd., hereinafter, sometimes referred to as “swelling agent-2”) was used.
As the shape-retaining agent, a thermocoagulated protein (egg white powder) and / or a thickener (alginate) was used.

  A French toast was produced and evaluated in the same manner as in Test Example 1 except that the quality improver described in Table 3 below was added. Table 3 shows the average score of the evaluation results. In addition, the thing without the said quality improvement agent was made into the control | contrast.

  From the results of Table 3, it was shown that a French toast with excellent texture and appearance can be obtained even when an expansion agent different from the expansion agent-1 is used. Further, among Examples 9 to 14, in Examples 11 and 13, where both the thermocoagulable protein and the thickener are preferable amounts, a French toast having particularly excellent texture and appearance is obtained. It was.

(Test Example 4)
In Test Example 4, a swelling agent and a shape retention agent were used as quality improvers.
The swelling agent used was a commercially available swelling agent (baking powder FS, manufactured by Oriental Yeast Co., Ltd., hereinafter referred to as “swelling agent-3”).
The shape-retaining agent is a protein produced by heat coagulation (whey protein, sodium caseinate (hereinafter sometimes referred to as “casein Na”), soy protein, egg white powder) and / or a thickener (alginate, gellan gum, guar gum). , Gelatin, xanthan gum).

  A French toast was produced and evaluated in the same manner as in Test Example 1 except that the quality improver described in Table 4 below was added. Table 4 shows the average score of the evaluation results.

  From the results shown in Table 4, it was shown that a French toast with excellent texture and appearance can be obtained even when an expansion agent different from the expansion agents-1 and 2 is used. It was also shown that French toasts with excellent texture and appearance can be obtained when various types of shape-retaining agents are used.

Claims (8)

Containing a swelling agent and, as a shape-retaining agent , a thickener and / or a thermocoagulable protein ,
The thickener is at least one of gum arabic, guar gum, xanthan gum, gellan gum, locust bean gum, tamarind seed gum, psyllium seed gum, seaweed extract powder, alginic acid, alginates, alginates, and gelatin,
The thermocoagulable protein is at least one of egg protein, milk protein, and soy protein;
With respect to the seasoning liquid for French toast, the said swelling agent is 0.1 mass%-5 mass%, the said thickener is 0.05 mass%-1 mass%, and the said thermocoagulable protein is 0.1 mass%-. A quality improver for French toast, which is blended in an amount of 10% by mass . Quality-improving agent according to claim 1 containing the thickener and the heat coagulable protein. The quality improver according to claim 1 or 2, wherein the thickener is any one of guar gum, xanthan gum, gellan gum, alginate, and gelatin. Adding a swelling agent, a thickener and / or a thermocoagulable protein to the seasoning liquid for French toast,
The thickener is at least one of gum arabic, guar gum, xanthan gum, gellan gum, locust bean gum, tamarind seed gum, psyllium seed gum, seaweed extract powder, alginic acid, alginates, alginates, and gelatin,
The thermocoagulable protein is at least one of egg protein, milk protein, and soy protein;
The swelling agent is 0.1% by mass to 5% by mass, the thickener is 0.05% by mass to 1% by mass, and the thermocoagulable protein is 0.1% by mass with respect to the French toast seasoning liquid. The manufacturing method of the seasoning liquid for French toast characterized by adding in 10 mass%. The method according to claim 4, wherein the thickener and the thermocoagulable protein are added. The method according to claim 4 or 5, wherein the thickener is any one of guar gum, xanthan gum, gellan gum, alginic acid ester, and gelatin. The method in any one of Claims 4-6 in which the seasoning liquid for French toast contains milk, an egg, and saccharides. A method for producing French toast, comprising using the seasoning liquid for French toast produced by the method according to claim 4.