JP6989362B2 - French toast-like food - Google Patents
French toast-like food Download PDFInfo
- Publication number
- JP6989362B2 JP6989362B2 JP2017224904A JP2017224904A JP6989362B2 JP 6989362 B2 JP6989362 B2 JP 6989362B2 JP 2017224904 A JP2017224904 A JP 2017224904A JP 2017224904 A JP2017224904 A JP 2017224904A JP 6989362 B2 JP6989362 B2 JP 6989362B2
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- JP
- Japan
- Prior art keywords
- mass
- food
- french toast
- cake dough
- milk
- Prior art date
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Description
本発明は、フレンチトースト様食品に関する。 The present invention relates to French toast-like foods.
フレンチトーストとは、老化して硬くなったパンを、再生する一方法として古くから食されてきたもので、パン全体に、卵類、牛乳、糖類からなる、いわゆる浸漬液を染み込ませた後に加熱調理し、しっとりと柔らかくさせた加工食品である。 French toast has long been eaten as a way to regenerate aged and hardened bread. The whole bread is soaked with a so-called soaking solution consisting of eggs, milk, and sugar, and then cooked. It is a processed food that is moist and soft.
フレンチトーストの一般的な製法は、バット等に入れた浸漬液に、厚さ10mm〜20mm程度にスライスした食パン、あるいはフランスパンを20〜60分浸漬し、さらに必要に応じ、砂糖やシナモン等の風味原料を振り掛け、オーブンやフライパンで焼成する、というものである。 The general method for making French toast is to soak bread sliced to a thickness of about 10 mm to 20 mm or French bread for 20 to 60 minutes in a dipping solution placed in a bat or the like, and if necessary, flavor such as sugar or cinnamon. Sprinkle the ingredients and bake in an oven or frying pan.
似た食品でパンプディングがある。配合的にはパンプディングとフレンチトーストは同一であるが、型に入れてオーブンで焼けばパンプディングと称し、型に入れずにフライパンで焼けばフレンチトーストと称するのが一般的な分け方である。 There is bread pudding with similar foods. Although bread pudding and French toast are the same in terms of composition, it is generally called bread pudding if they are placed in a mold and baked in an oven, and French toast if they are baked in a frying pan without being placed in a mold.
この加熱方法の違いにより、パンプディングの方がプリンに近く、よりしっとりしたみずみずしい食感となる。 Due to this difference in heating method, bread pudding is closer to pudding and has a moist and fresh texture.
そして、フレンチトーストは水分の蒸発量が多く、そのためパン代わりに手で持って食べることができる物性であるのが普通なのに対し、パンプディングは型焼きすることから水分の蒸発量が少なく、そのため手でもつことができるような物性でなく、スプーン等で食べるものが普通である。 French toast has a large amount of water evaporation, so it is usually a physical characteristic that can be eaten by hand instead of bread, whereas bread pudding has a small amount of water evaporation because it is baked, so even by hand. It is not a physical characteristic that can be pudding, but it is usually eaten with a spoon or the like.
ここで、最近は、パンプディングのようにみずみずしい食感のフレンチトーストを求める要望や、手でもてるような物性のパンプディングを求める要望も見られる。また、これらのパンプディングやフレンチトーストを形態のばらつきがないように、また食感のばらつきがないように安定的に製造したい、という要望も多い。 Here, recently, there have been requests for French toast with a fresh texture like bread pudding, and for bread pudding with physical characteristics that can be held by hand. In addition, there are many requests for stable production of these bread puddings and French toasts so that there is no variation in shape and texture.
そのため、上記のような問題点を解決するためにさまざまな検討が行われてきた。 Therefore, various studies have been conducted to solve the above problems.
例えば、安定的な製造方法については、卵類、乳類を含有し、熱により融解するシート状卵加工食品をパンに積載し、焼成する方法(例えば特許文献1参照)、油脂中に糖類、乾燥卵黄及び粉乳を分散させているフレンチトースト用油脂食品を使用する方法(例えば特許文献2参照)、などの検討が行われてきた。 For example, as a stable production method, a method of loading a sheet-shaped processed egg food containing eggs and milk and melting by heat on bread and baking it (see, for example, Patent Document 1), sugars in fats and oils, Studies have been conducted on methods for using oil and fat foods for French toast in which dried egg yolk and milk powder are dispersed (see, for example, Patent Document 2).
しかし特許文献1に記載の方法は、多量の増粘多糖類を含有させることが必要であり、そのため、食感が悪く、また、パンへの染み込みが悪く、また製造時間が長く煩雑になるという問題が残る。
また、特許文献2に記載の方法は、乾燥卵黄を使用し、水分を含まないことから、みずみずしい食感が得られず、さらには油性感の高いものになってしまう問題があった。
However, the method described in Patent Document 1 requires that a large amount of thickening polysaccharide is contained, and therefore, the texture is poor, the penetration into bread is poor, and the production time is long and complicated. The problem remains.
Further, the method described in Patent Document 2 uses dried egg yolk and does not contain water, so that there is a problem that a fresh texture cannot be obtained and the oily texture becomes high.
一方、食感の改善については、パンや菓子屑、イースト生地とケーキ生地との混合生地を、発酵、焼成する方法(例えば特許文献3参照)や、薄板状ケーキに焼プリン用ミックス液を含浸させた後、加熱する方法(例えば特許文献4参照)などが提案されている。 On the other hand, to improve the texture, a method of fermenting and baking bread, confectionery scraps, a mixed dough of yeast dough and cake dough (see, for example, Patent Document 3), or impregnating a thin plate-shaped cake with a mixed liquid for baking pudding. A method of heating after the fermentation (see, for example, Patent Document 4) has been proposed.
しかし、特許文献3に記載の方法は発酵が必須であるため製造時間が長くかかり、また、形状が安定しないという問題もある。また、特許文献4に記載の方法にはパンやケーキの食感がほとんど感じられなくなってしまう、という問題があった。 However, the method described in Patent Document 3 requires fermentation, so that it takes a long time to produce, and there is also a problem that the shape is not stable. Further, the method described in Patent Document 4 has a problem that the texture of bread or cake is hardly felt.
そして、これら、焼成後のベーカリー製品に卵液に浸して再度焼成、という手法では、ベーカリー製品としてパンを使用した場合はグルテン骨格が残るため、ある程度手で持てるような物性が残るが、澱粉骨格のケーキを使用した場合は、卵液によりその澱粉骨格が溶解して崩壊し、手で持てないような物性になってしまうという問題があった。 In these methods of immersing the baked bakery product in egg liquid and baking it again, the gluten skeleton remains when bread is used as the bakery product, so the physical properties that can be held by hand remain to some extent, but the starch skeleton remains. When the cake was used, there was a problem that the starch skeleton was dissolved and disintegrated by the egg liquid, resulting in physical properties that could not be held by hand.
さらに、これらの方法では2度の焼成工程が必要なために、製造が煩雑で時間と手間がかかりすぎる、という問題があった。 Further, since these methods require two firing steps, there is a problem that the production is complicated and takes too much time and labor.
したがって、本発明の目的は、簡単な製法で安定的に生産することのできる、手でもつことができる程度の強度を有しながら、みずみずしい食感を有するフレンチトースト様食品を提供することにある。 Therefore, an object of the present invention is to provide a French toast-like food product that can be stably produced by a simple manufacturing method, has strength enough to be held by hand, and has a fresh texture.
本発明者は上記課題を解決すべく種々検討した結果、焼成したベーカリー製品に卵液を浸みこませるのではなく、ベーカリー生地を焼成しながら卵液を浸みこませることで上記課題を解決可能であることを見出した。 As a result of various studies to solve the above problems, the present inventor can solve the above problems by soaking the bakery dough while baking the egg liquid instead of soaking the egg liquid in the baked bakery product. I found that there is.
本発明は、上記知見に基づいて完成されたものであり、甘味度30超の糖類の含有量が15質量%以上である水性液と、ケーキ生地とを積層し、加熱してなることを特徴とする、フレンチトースト様食品を提供するものである。 The present invention has been completed based on the above findings, and is characterized in that an aqueous liquid having a sweetness of more than 30 saccharides content of 15% by mass or more and a cake dough are laminated and heated. It provides French toast-like foods.
本発明によれば、手でもつことができる程度の強度を有しながら、みずみずしい食感を有するフレンチトースト様食品を、簡単に短時間で安定的に得ることができる。 According to the present invention, a French toast-like food having a fresh texture while having a strength that can be held by hand can be easily and stably obtained in a short time.
以下、本発明のフレンチトースト様食品についてその好適な実施形態に基づき詳述する。本明細書において、フレンチトースト様食品とは、パンやケーキに、卵を多く含有する浸漬液や卵液を浸漬させてから加熱し、卵の凝固力を使用して得られる通常のフレンチトーストと同様の外観、風味、食感を有している食品を意味する。ただし、風味については卵風味以外に乳風味、カカオ風味、コーヒー風味等の呈味が付与されたものも含むものとする。フレンチトースト様食品にはベーカリー製品の製造をフレンチトーストのように型なしで加熱でするものに限定されず、パンプディングのように型に入れてオーブンで加熱するものも含まれる。 Hereinafter, the French toast-like food product of the present invention will be described in detail based on its preferred embodiment. In the present specification, the French toast-like food is the same as a normal French toast obtained by immersing a bread or cake in a soaking solution containing a large amount of eggs or an egg solution, heating the food, and using the coagulation power of the eggs. It means a food that has an appearance, flavor, and texture. However, the flavor shall include those with flavors such as milk flavor, cacao flavor, coffee flavor, etc. in addition to the egg flavor. French toast-like foods are not limited to the production of bakery products that are heated without a mold, such as French toast, but also include those that are placed in a mold and heated in an oven, such as bread pudding.
まず本発明で使用する甘味度30超の糖類の含有量が15質量%以上である水性液について述べる。
なお、ここでいう水性液とは、水溶液のほか、水に不溶の成分が分散した懸濁液や、少量の油脂や油溶性成分が分散した水中油型乳化物などの、水相を連続相とする液状物を含むものとする。
First, an aqueous solution having a sweetness of more than 30 saccharides of 15% by mass or more used in the present invention will be described.
The aqueous liquid referred to here is a continuous phase of an aqueous phase such as a suspension in which insoluble components are dispersed in water, or an oil-in-water emulsion in which a small amount of oil or oil-soluble components is dispersed, in addition to an aqueous solution. It shall contain liquid matter.
甘味度30超の糖類としては、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、還元水飴、還元パラチノース、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノース、パラチノースオリゴ糖、はちみつ等が挙げられる。本発明では、これらの中から選ばれた1種又は2種以上の糖類を用いることができる。本発明において、甘味度とは、ショ糖の甘味を100としたときの各種甘味料の甘味の強さを相対値として表したものである。 Sugars with a sweetness of more than 30 include fine white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, malt sugar, lactose, enzyme saccharified sucrose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound sucrose, oligosaccharide, and reduction. Sugar polydextrose, reduced lactose, reduced water candy, reduced palatinose, sorbitol, trehalose, xylose, xylitol, martitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide, raffinose, lactulose, palatinose, palatinose Examples include oligosaccharides and honey. In the present invention, one or more saccharides selected from these can be used. In the present invention, the sweetness degree represents the intensity of sweetness of various sweeteners as a relative value when the sweetness of sucrose is 100.
なお、本発明では、得られるフレンチトースト様食品の甘味がすっきりした甘味となる点、保存性が良好となる点で上記糖類の一部又は全部が糖アルコールであることが好ましい。なお、一部とする場合は糖類の固形分中の5〜30質量%を糖アルコールとすることが、加熱時の焦げの発生が抑制され、また、良好な甘味が得られる点で好ましい。 In the present invention, it is preferable that some or all of the above-mentioned sugars are sugar alcohols in that the sweetness of the obtained French toast-like food becomes a refreshing sweetness and the storage stability is good. When it is a part, it is preferable to use 5 to 30% by mass of the solid content of the saccharide as sugar alcohol in that the occurrence of charring during heating is suppressed and a good sweetness can be obtained.
なお、糖アルコールとしては、上記糖類のうち、還元澱粉糖化物、還元水飴、還元パラチノース、ソルビトール、還元乳糖、キシリトール、マルチトール、エリスリトール、マンニトール等が挙げられる。 Examples of the sugar alcohol include reduced starch saccharified product, reduced starch syrup, reduced palatinose, sorbitol, reduced lactose, xylitol, maltitol, erythritol, and mannitol among the above sugars.
上記水性液は、甘味度30超の糖類の含有量が15質量%以上であることが必要であり、好ましくは18〜50質量%、さらに好ましくは20〜50質量%である。甘味度30超の糖類の含有量が15質量%未満であると、卵類の含量が多い場合に浸みこみにくく、また、加熱時にダマになりやすく、さらに、得られるフレンチトースト様食品も甘さが弱すぎ、すっきりとした乳風味が得られないことに加え、ソフトでしっとりした食感が得られず、また保存性も悪化してしまう。 The aqueous liquid needs to have a saccharide content of more than 30% by mass of 15% by mass or more, preferably 18 to 50% by mass, and more preferably 20 to 50% by mass. When the content of sugars having a sweetness of more than 30 is less than 15% by mass, it is difficult for the eggs to soak into the food when the content is high, and it is easy to get lumpy when heated. In addition to being too weak to obtain a clean milky flavor, a soft and moist texture cannot be obtained, and storage stability is also deteriorated.
なお、甘味度30超の糖類の含有量が50質量%以下であることで、浸みこみやすくなることに加え、甘味が強すぎてバランスが悪い乳風味になったり、べたついた食感のフレンチトースト様食品になったりするおそれを防止できる。 In addition, when the content of saccharides having a sweetness of more than 30 is 50% by mass or less, in addition to being easy to soak in, the sweetness is too strong and the milk flavor is unbalanced, and the French toast has a sticky texture. It is possible to prevent the risk of becoming food.
なお使用する糖類が液状の場合は、上記含有量については固形分で算出するものとする。 If the saccharide to be used is liquid, the above content shall be calculated based on the solid content.
上記水性液は、良好な風味のフレンチトースト様食品が得られる点で卵類を含有することが好ましい。本発明では卵類が糖類を多く含有する水中油型乳化物の水相に含まれることにより、従来のフレンチトーストの製造に使用する浸漬液や卵液に比べ、加熱時にダマになりにくい点で優れている。上記水性液における卵類の含有量は、卵黄の固形分として0.1質量%以上であれば卵黄の風味と色調をフレンチトースト様食品に付与することが可能であり、2質量%以上20質量%以下で好ましい卵風味を付与することができるが、本発明では、浸みこみやすさ、及び、加熱時のダマの発生を防ぐため、さらには、保存性が高く、乳風味が良好で、ソフトでしっとり食感が得られやすい点において、卵黄の固形分として0.1〜5質量%となる量であることが好ましく、0.1〜2質量%であることがより好ましく、特に好ましくは0.1〜1質量%である。 The aqueous solution preferably contains eggs in that a French toast-like food with a good flavor can be obtained. In the present invention, since eggs are contained in the aqueous phase of an oil-in-water emulsion containing a large amount of sugar, it is superior in that it is less likely to become lumpy when heated as compared with the immersion liquid and egg liquid used for producing conventional French toast. ing. If the content of eggs in the above aqueous solution is 0.1% by mass or more as the solid content of egg yolk, the flavor and color of egg yolk can be imparted to French toast-like foods, and 2% by mass or more and 20% by mass. The following can give a preferable egg yolk flavor, but in the present invention, in order to prevent lumps from being easily infiltrated and to prevent the occurrence of lumps during heating, the storage stability is high, the milk flavor is good, and the egg flavor is soft. In terms of easily obtaining a moist texture, the solid content of the egg yolk is preferably 0.1 to 5% by mass, more preferably 0.1 to 2% by mass, and particularly preferably 0. It is 1 to 1% by mass.
上記の卵類としては、全卵、卵黄、卵白、加塩全卵、加塩卵黄、加糖全卵、加糖卵黄、加糖卵白、乾燥全卵、乾燥卵黄、乾燥卵白、凍結全卵、凍結卵黄、凍結卵白、凍結加糖全卵、凍結加糖卵黄、凍結加糖卵白、酵素処理全卵、酵素処理卵黄などを用いることができ、これらの中から選ばれた1種又は2種以上を用いることができる。 The above eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, sweetened whole egg, sweetened egg yolk, sweetened egg white, dried whole egg, dried egg yolk, dried egg white, frozen whole egg, frozen egg yolk, frozen egg white. , Frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and one or more selected from these can be used.
上記水性液は、良好な風味のフレンチトースト様食品が得られる点で蛋白質及び/又はアミノ酸を含有することが好ましい。蛋白質のみであってもアミノ酸のみであってもよいが、少なくとも蛋白質を含有することが好ましい。そしてその含有量は蛋白質とアミノ酸を合計して0.3〜8質量%であることが好ましく、1〜6質量%であることがより好ましい。蛋白質及び/又はアミノ酸の含有量が合計して0.3質量%以上であることで、良好な焼き色のフレンチトースト様食品が得られやすく、8質量%以下とすることで、加熱中にダマを生じることを防止できる。 The aqueous solution preferably contains a protein and / or an amino acid in order to obtain a French toast-like food having a good flavor. It may be only a protein or only an amino acid, but it is preferable that it contains at least a protein. The total content of the protein and amino acid is preferably 0.3 to 8% by mass, more preferably 1 to 6% by mass. When the total content of protein and / or amino acid is 0.3% by mass or more, it is easy to obtain a French toast-like food with a good brown color, and when it is 8% by mass or less, lumps are generated during heating. It can be prevented from occurring.
上記蛋白質としては、特に限定されないが、例えば、α−ラクトアルブミンやβ−ラクトグロブリン、乳清アルブミン等のホエイ蛋白質、カゼイン、カゼインカルシウム、カゼインナトリウム、カゼインカリウム等のカゼイン蛋白質、その他の乳蛋白質、低密度リポ蛋白質、高密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン、オボムコイド等の卵蛋白質、グリアジン、グルテニン等の小麦蛋白質、プロラミン、グルテリン等の米蛋白質、その他動物性及び植物性蛋白質等の蛋白質が挙げられる。これらの蛋白質は、目的に応じて1種ないし2種以上の蛋白質として、或いは1種ないし2種以上の蛋白質を含有する食品素材の形で添加してもよく、好ましくは上記卵黄、あるいは乳及び乳製品として含有することが好ましい。 The above-mentioned protein is not particularly limited, and is, for example, whey protein such as α-lactoalbumin, β-lactoglobulin and lactate albumin, casein protein such as casein, casein calcium, casein sodium and casein potassium, and other milk proteins. Low-density lipoprotein, high-density lipoprotein, phosbitin, ribetin, phosphoprotein, egg protein such as ovoalbumin, conalbumin, ovomucoid, wheat protein such as gliadin and glutenin, rice protein such as prolamin and gluterin, and other animal and animal proteins. Examples include proteins such as vegetable proteins. These proteins may be added as one or more kinds of proteins depending on the purpose, or in the form of a food material containing one or more kinds of proteins, preferably the above-mentioned egg yolk or milk and. It is preferably contained as a dairy product.
上記乳及び乳製品としては、乳清ミネラル・発酵乳・牛乳・全粉乳・脱脂粉乳・トータルミルクプロテイン、ホエイパウダー、ミネラル濃縮ホエイパウダー、蛋白質濃縮ホエイパウダー、ホエイプロテインコンセントレート(WPC)、バターミルクパウダー・ヨーグルト・練乳・加糖練乳・全脂練乳・脱脂練乳・濃縮乳等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。 The milk and dairy products include whey minerals, fermented milk, milk, whole milk powder, defatted milk powder, total milk protein, whey powder, mineral-concentrated whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), butter milk. Examples include powder, yogurt, condensed milk, sweetened milk, full-fat milk, defatted milk, concentrated milk, etc., and one or more selected from these can be used.
上記水性液は、乳製品の一種として、乳清ミネラルを固形分として0.2〜2質量%、好ましくは0.3〜1.2質量%含有することが、得られるフレンチトースト様食品が濃厚且つすっきりとした乳風味となる点で好ましい。
なお、乳清ミネラルとは、乳又はホエー(乳清)から、可能な限り蛋白質や乳糖を除去したものであり、そのため、高濃度に乳の灰分(ミネラル)を含有し、且つ、固形分に占める灰分の割合が極めて高いという特徴を有する。
The above-mentioned aqueous solution contains whey mineral in an amount of 0.2 to 2% by mass, preferably 0.3 to 1.2% by mass as a kind of dairy product, so that the obtained French toast-like food is rich and rich. It is preferable because it has a refreshing milk flavor.
Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible. Therefore, milk ash (minerals) are contained in high concentrations and become solids. It is characterized by an extremely high proportion of ash.
とくに本発明では、糖類及び蛋白質を多く含有しながら加熱中のダマが生じにくく、さらには良好な風味のフレンチトースト様食品が得られる点で加糖練乳を含有するものであることが好ましい。 In particular, in the present invention, it is preferable to contain sweetened condensed milk in that it contains a large amount of sugars and proteins, is less likely to cause lumps during heating, and further provides a French toast-like food having a good flavor.
また、上記アミノ酸としては、アルギニン、アスパラギン、アスパラギン酸、システイン、グルタミン、グルタミン酸、グリシン、ヒスチジン、イソロイシン、リシン、メチオニン、フェニルアラニン、プロリン、セリン、トレオニン、アラニン、ロイシン、トリプトファン、チロシン、バリン、シトルリン、オルニチンなどが挙げられる。これらのアミノ酸は遊離のアミノ酸でもよいし、塩やペプチドの形態でもよい。 Examples of the amino acids include arginine, aspartic acid, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, alanine, leucine, tryptophan, tyrosine, valine, citrulline, Ornithine and the like can be mentioned. These amino acids may be free amino acids or may be in the form of salts or peptides.
上記水性液の水の含有量は、好ましくは25〜60質量%、より好ましくは30〜55質量%である。尚、ここでいう水の含有量は、上記糖類、卵黄、蛋白質及び/又はアミノ酸、乳清ミネラルをはじめ下記の「その他の成分」に含まれる水分も含めたものとする。 The water content of the aqueous solution is preferably 25 to 60% by mass, more preferably 30 to 55% by mass. The water content here includes the above-mentioned sugars, egg yolks, proteins and / or amino acids, whey minerals, and water contained in the following "other components".
上記水性液は油脂を含むものであってもよい。油脂を含有することにより、水に分散するとダマになりやすい成分を含む場合の製造が容易となることに加え、老化耐性のあるフレンチトースト様食品とすることができる。上記水性液における油脂含量は、油脂純分として5質量%以上であることが好ましく、10〜50質量%であることがより好ましく、さらに好ましくは10〜30質量%である。油脂含有量が5質量%以上であることで、加熱時にダマを生じるおそれを防止できる。油脂含有量を50質量%以下とすることで、得られるフレンチトースト様食品が油性感が強いものとなってしまうことを防止できる。 The aqueous liquid may contain fats and oils. By containing fats and oils, in addition to facilitating the production when a component that easily becomes lumpy when dispersed in water is contained, it is possible to obtain a French toast-like food having aging resistance. The fat content in the aqueous solution is preferably 5% by mass or more, more preferably 10 to 50% by mass, and further preferably 10 to 30% by mass as the pure fat content. When the fat content is 5% by mass or more, it is possible to prevent the possibility of lumps during heating. By setting the oil content to 50% by mass or less, it is possible to prevent the obtained French toast-like food from becoming strongly oily.
上記水性液で用いる油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油、乳脂、バターオイル等の各種植物油脂、動物油脂ならびにこれらを水素添加、分別およびエステル交換から選択される一又は二以上の処理を施した加工油脂を挙げることができ、これらのうちの1種又は2種以上を使用することができる。
なお、上記水性液に使用する油脂としては、バター、マーガリン、ショートニング、ファットスプレッド、クリーム等の油脂組成物や、油脂を含有する食品素材も使用することができる。
Examples of fats and oils used in the above aqueous liquid include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, and cacao fat. , Fish oils, whale oils, milk fats, butter oils and other vegetable fats and oils, animal fats and oils and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange of these. One or more of them can be used.
As the fats and oils used in the aqueous liquid, fats and oil compositions such as butter, margarine, shortening, fat spread, and cream, and food materials containing fats and oils can also be used.
上記水性液では、必要に応じ、乳化剤、安定剤、甘味度30未満の糖類及び甘味料、果汁、ジャム、カカオ及びカカオ製品、コーヒー及びコーヒー製品等の呈味成分、調味料、食塩、酸味料、着香料、着色料、保存料、酸化防止剤、pH調整剤等のその他の成分を任意に配合してもよい。その他の成分の配合量は、本発明の効果を阻害しない範囲において、通常の使用量の範囲で使用することができるが、好ましくは固形分として30質量%以下、より好ましくは15質量%以下とする。 In the above aqueous solution, if necessary, emulsifiers, stabilizers, sugars and sweeteners having a sweetness of less than 30, fruit juice, jam, cacao and cacao products, coffee and taste components such as coffee products, seasonings, salt and acidulants. , Perfume, colorant, preservative, antioxidant, pH adjuster and other other ingredients may be optionally blended. The blending amount of the other components can be used within the range of the usual usage amount as long as the effect of the present invention is not impaired, but the solid content is preferably 30% by mass or less, more preferably 15% by mass or less. do.
上記の乳化剤としては、特に限定されないが、例えば、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム及びポリオキシエチレンソルビタンモノグリセリド等の合成乳化剤や、例えば大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の天然乳化剤や天然乳化成分が挙げられる。本発明においては、必要に応じてこれらの中から選ばれた1種又は2種以上を使用することができる。乳化剤を使用する場合、水性液中の乳化剤の含有量は0.1〜10質量%とすることが好ましい。 The above emulsifier is not particularly limited, and for example, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate fatty acid ester, glycerin ene acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and the like. Synthetic emulsifiers such as sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium and polyoxyethylene sorbitan monoglyceride. Examples thereof include natural emulsifiers and natural emulsifying components such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globules. In the present invention, one or more selected from these can be used as needed. When an emulsifier is used, the content of the emulsifier in the aqueous solution is preferably 0.1 to 10% by mass.
上記安定剤としては、リン酸(ヘキサメタリン酸、トリポリリン酸、オルソリン酸、ピロリン酸、第3リン酸、第2リン酸、第1リン酸)の塩、特にアルカリ金属塩(カリウム、ナトリウム等)、クエン酸のアルカリ金属塩(カリウム、ナトリウム等)、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、アルギン酸塩、ファーセルラン、ローカストビーンガム、ペクチン、カードラン、澱粉、化工澱粉、結晶セルロース、ゼラチン、デキストリン、寒天、デキストラン等が挙げられる。これらの安定剤は、単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。安定剤を使用する場合、上記水性液中の安定剤の含有量は0.01〜3質量%とすることが好ましい。 Examples of the stabilizer include salts of phosphoric acid (hexamethaphosphate, tripolyphosphoric acid, orthophosphoric acid, pyrophosphate, tertiary phosphoric acid, secondary phosphoric acid, primary phosphoric acid), particularly alkali metal salts (potassium, sodium, etc.). Alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, arginate, farcellan, locust bean gum, pectin, curdran, starch, chemical starch, crystalline cellulose, gelatin, dextrin, Examples include agar and dextran. These stabilizers can be used alone or in combination of two or more. When a stabilizer is used, the content of the stabilizer in the aqueous solution is preferably 0.01 to 3% by mass.
次に上記水性液を製造する方法について述べる。 Next, a method for producing the above-mentioned aqueous liquid will be described.
上記水性液は、水に甘味度30超の糖類、必要により蛋白質、その他の原料を加え、混合、溶解することによって得ることができる。その際、バルブ式ホモジナイザー、ホモミキサー、コロイドミル等の均質化装置により圧力0〜100MPaの範囲で均質化してもよい。 The aqueous solution can be obtained by adding saccharides having a sweetness of more than 30 and, if necessary, proteins and other raw materials to water, mixing and dissolving them. At that time, the pressure may be homogenized in the range of 0 to 100 MPa by a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill.
また、必要により、インジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式等の間接加熱方式を用いたUHT・HTST・低温殺菌、バッチ式、レトルト、マイクロ波加熱等の加熱滅菌若しくは加熱殺菌処理を施してもよく、あるいは直火等の加熱調理により加熱してもよい。また、加熱後に必要に応じて再度均質化してもよい。また、必要により急速冷却、徐冷却等の冷却操作を施してもよい。 If necessary, UHT / HTST / low temperature sterilization, batch type, retort, microwave using direct heating method such as injection type, infusion type, or indirect heating method such as plate type, tubular type, scraping type, etc. It may be subjected to heat sterilization such as heating or heat sterilization treatment, or may be heated by cooking such as direct fire. Further, after heating, it may be homogenized again if necessary. Further, if necessary, cooling operations such as rapid cooling and slow cooling may be performed.
なお、水性液が油性相を含む場合は、いったん、水溶性成分のみで水性相を用意し、ここに食用油脂、必要により油溶性成分や水に添加するとダマになりやすい食品素材を添加、分散した油性相と添加し、水中油型に乳化することにより、得ることができる。 If the aqueous liquid contains an oily phase, prepare an aqueous phase with only the water-soluble component, and then add and disperse edible oils and fats, and if necessary, oil-soluble components and food materials that easily become lumpy when added to water. It can be obtained by adding it to the oily phase and emulsifying it into an oil-in-water mold.
乳化の際には、まず予備乳化物を調製し、次にこれを必要によりバルブ式ホモジナイザー、ホモミキサー、コロイドミル等の均質化装置により圧力0〜100MPaの範囲で均質化してもよい。 At the time of emulsification, a preliminary emulsion may be prepared first, and then, if necessary, homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill.
また、必要により、インジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式等の間接加熱方式を用いたUHT・HTST・低温殺菌、バッチ式、レトルト、マイクロ波加熱等の加熱滅菌若しくは加熱殺菌処理を施してもよく、あるいは直火等の加熱調理により加熱してもよい。また、加熱後に必要に応じて再度均質化してもよい。また、必要により急速冷却、徐冷却等の冷却操作を施してもよい。 If necessary, UHT / HTST / low temperature sterilization, batch type, retort, microwave using direct heating method such as injection type, infusion type, or indirect heating method such as plate type, tubular type, scraping type, etc. It may be subjected to heat sterilization such as heating or heat sterilization treatment, or may be heated by cooking such as direct fire. Further, after heating, it may be homogenized again if necessary. Further, if necessary, cooling operations such as rapid cooling and slow cooling may be performed.
次に、本発明で使用するケーキ生地について述べる。 Next, the cake dough used in the present invention will be described.
上記ケーキ生地としては、例えばスフレケーキ生地、カステラ生地、シフォンケーキ生地、シュー生地、スポンジケーキ生地、バターケーキ生地、ケーキドーナツ生地、ガレット生地、甘食生地、蒸しケーキ生地、マフィンケーキ生地等の焼成時に流動性のある焼菓子生地があげられる。 Examples of the cake dough include saffle cake dough, castella dough, chiffon cake dough, shoe dough, sponge cake dough, butter cake dough, cake donut dough, garret dough, sweet dough, steamed cake dough, muffin cake dough, and the like. A fluid baked cake dough can be mentioned.
本発明においては、焼成時に浮きが均質であることから、層が波打つことない均質な浮きのフレンチトースト様食品が得られる点で、スフレケーキ生地、カステラ生地、シフォンケーキ生地、スポンジケーキ生地、等の比重が軽い生地を使用することが好ましい。
なお、その好ましい比重は0.3〜0.8であることが好ましく、より好ましくは0.3〜0.5である。なお、「比重」とは、一定体積におけるケーキ生地の重量を、同体積の水の重量で除した数値である。具体的な測定方法としては以下の通りである。
まず、一定容積の計量カップを準備し、水をすりきれいっぱいに入れた際の水の重量を測定する。そして該計量カップを用い、製造後1分以内のケーキ生地をすりきれいっぱいに入れた際のケーキ生地の重量を測定する。そして、上記ケーキ生地の重量を上記水の重量で除して得られる数値をケーキ生地の比重とする。なお、ケーキ生地の比重は20℃において測定するものとする。
In the present invention, since the floating is uniform at the time of baking, a French toast-like food having a uniform floating without wavy layers can be obtained. It is preferable to use a fabric having a light specific gravity.
The preferable specific gravity is preferably 0.3 to 0.8, and more preferably 0.3 to 0.5. The "specific gravity" is a value obtained by dividing the weight of the cake dough in a certain volume by the weight of water in the same volume. The specific measurement method is as follows.
First, prepare a measuring cup of a certain volume and measure the weight of the water when it is completely filled with water. Then, using the measuring cup, the weight of the cake dough is measured when the cake dough is put into the cake dough within 1 minute after production. Then, the value obtained by dividing the weight of the cake dough by the weight of the water is taken as the specific gravity of the cake dough. The specific gravity of the cake dough shall be measured at 20 ° C.
上記ケーキ生地は、より均質な浮きのフレンチトースト様食品が得られる点で増粘安定剤を含有するものであることが好ましい。 The cake dough preferably contains a thickening stabilizer in that a more homogeneous floating French toast-like food can be obtained.
上記増粘安定剤としては、ゼラチン、糊化澱粉、さらにはグアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、CMC、メチルセルロース、寒天、グルコマンナンなどの増粘多糖類が挙げられ、このうち1種または2種以上を用いることができるが、本発明ではローカストビーンガム、キサンタンガム、ゼラチンのうちの1種又は2種以上を使用することが好ましい。 Examples of the thickening stabilizer include gelatin, gelatinized starch, guar gum, locust bean gum, carrageenan, arabic gum, alginic acids, pectin, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, and methyl cellulose. , Agar, glucomannan and other thickening polysaccharides, of which one or more can be used, but in the present invention, one or more of locust bean gum, xanthan gum and gelatin can be used. It is preferable to use it.
なお、増粘安定剤の含有量はその種類により異なるが、たとえば、ゼラチンや糊化澱粉の場合は、ケーキ生地に含まれる澱粉類100質量部に対し1〜10質量部であることが好ましく、より好ましくは3〜7質量部である。また、増粘多糖類の場合は、ケーキ生地に含まれる澱粉類100質量部に対し0.03〜3質量部であることが好ましく、より好ましくは0.1〜2質量部である。 The content of the thickening stabilizer varies depending on the type, but for example, in the case of gelatin or gelatinized starch, it is preferably 1 to 10 parts by mass with respect to 100 parts by mass of starches contained in the cake dough. More preferably, it is 3 to 7 parts by mass. In the case of the thickening polysaccharide, it is preferably 0.03 to 3 parts by mass, more preferably 0.1 to 2 parts by mass with respect to 100 parts by mass of the starch contained in the cake dough.
上記ケーキ生地には、一般にケーキ生地に使用可能な成分、例えば、澱粉類、油脂類、糖類をはじめ、乳や乳製品、卵製品、さらには乳化剤、食塩や塩化カリウム等の塩味剤、蛋白質、酵素、酸化防止剤、着色料類、ココアパウダー、カカオマス、チョコレート等のカカオ製品、pH調整剤、食品保存料、日持ち向上剤、着香料等を適宜選択使用することができる。 In the above cake dough, ingredients that can be generally used for cake dough, such as starches, fats and oils, sugars, milk and dairy products, egg products, emulsifiers, salting agents such as salt and potassium chloride, proteins, etc. Enzymes, antioxidants, coloring agents, cocoa powder, cocoa mass, cocoa products such as chocolate, pH adjusters, food preservatives, shelf life improvers, flavoring agents and the like can be appropriately selected and used.
上記澱粉類としては、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉などの小麦粉類をはじめ、ライ麦粉、大麦粉、米粉などのその他の穀粉類、小麦澱粉、米澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、サゴ澱粉、甘藷澱粉、馬鈴薯澱粉などの穀物澱粉類、さらには、これらに対し、糊化処理、分解処理、エーテル処理、エステル処理、架橋処理、微細化、グラフト化処理などの中から選ばれた1種または2種以上の処理を施した加工小麦粉類、加工穀粉類、加工澱粉類を挙げることができる。 The starches include flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and whole grain flour, as well as other flours such as rye flour, barley flour, and rice flour, wheat starch, rice starch, and tapioca starch. , Corn starch, Waxi corn starch, Sago starch, Sweet potato starch, Marin 薯 starch and other grain starches, and further, gelatinization treatment, decomposition treatment, ether treatment, ester treatment, cross-linking treatment, micronization, grafting treatment, etc. Examples thereof include processed wheat flours, processed grain flours, and processed starches that have been treated with one or more kinds selected from the above.
また、上記油脂類としては、ショートニング、マーガリン、バター等の可塑性油脂組成物や、サラダ油、流動ショートニング、溶かしバター等の流動状〜液体等、いずれの形態であってもよい。上記油脂類に使用される油脂は特に限定されないが、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。 The fats and oils may be in any form such as a plastic fat and oil composition such as shortening, margarine and butter, and a fluid to liquid such as salad oil, fluid shortening and melted butter. The fats and oils used for the above fats and oils are not particularly limited, but for example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, etc. Examples thereof include various vegetable fats and oils such as pork fat, cocoa fat, fish oil and whale oil, animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. In the present invention, these fats and oils can be used alone or in combination of two or more.
上記糖類としては、上白糖、グラニュー糖、粉糖、蔗糖、液糖、はちみつ、ブドウ糖、果糖、黒糖、麦芽糖、乳糖、シクロデキストリン、酵素糖化水飴、酸糖化水飴、還元澱粉糖化物、還元糖ポリデキストロース、還元乳糖、ソルビトール、キシリトール、マルチトール、エリスリトール、マンニトール、異性化液糖、ショ糖結合水飴、キャラメル、かえで糖、オリゴ糖、キシロース、トレハロース、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、キシロオリゴ糖、アラビノース、パラチノースオリゴ糖、アガロオリゴ糖、キチンオリゴ糖、乳果オリゴ糖、ヘミセルロース、モラセス、イソマルトオリゴ糖、マルトオリゴ糖、カップリングシュガー、ラフィノース、ラクチュロース、テアンデオリゴ糖、ゲンチオリゴ糖等が挙げられる。 Examples of the above sugars include fine white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, malt sugar, lactose, cyclodextrin, enzyme saccharified water candy, acid saccharified water candy, reduced starch saccharified product, and reduced sugar poly. Dextrose, reduced lactose, sorbitol, xylitol, multitoll, erythritol, mannitol, isomerized liquid sugar, sucrose-bound water candy, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide , Arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, milk fruit oligosaccharide, hemicellulose, molaces, isomaltooligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactose, theandeoligosaccharide, gentyoligosaccharide and the like.
上記乳製品としては生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、部分脱脂乳、脱脂乳、加工乳、クリーム、チーズ、濃縮ホエイ、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料、乳飲料等が挙げられる。 The above dairy products include raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle sheep milk, partially skim milk, skim milk, processed milk, cream, cheese, concentrated whey, concentrated milk, skim concentrated milk, and sugar-free. Skim milk, non-sugar skim milk, sweetened milk, sweetened skim milk powder, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria drink, milk drink, etc. Can be mentioned.
上記卵製品としては、全卵、卵黄、卵白、加塩卵黄、加糖卵黄、酵素処理卵黄、粉末全卵、粉末卵黄、粉末卵白、卵白分解物などが挙げられる。 Examples of the egg product include whole egg, egg yolk, egg white, salted egg yolk, sweetened egg yolk, enzyme-treated egg yolk, powdered whole egg, powdered egg yolk, powdered egg white, and egg white decomposition product.
上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグルセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン類等が挙げられ、このうち1種または2種以上を用いることができる。 Examples of the emulsifier include glycerin fatty acid ester, citrus fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester, stearoyl lactic acid calcium, stearoyl lactic acid sodium, and polyoxy. Examples thereof include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithins and the like, and one or more of them can be used.
上記ケーキ生地の製造方法は特に限定されず、オールインミックス法、卵白別立て法、共立て法、後粉法、シュガーバッター法、フラワーバッター法、後油法、前油法などの各種ケーキ製造方法を適宜選択し、組み合わせることができる。 The method for producing the above cake dough is not particularly limited, and various cake production methods such as the all-in-mix method, the egg white separate method, the co-standing method, the post-powder method, the sugar batter method, the flower batter method, the post-oil method, and the pre-oil method are produced. The methods can be selected and combined as appropriate.
本発明のフレンチトースト様食品は、上記甘味度30超の糖類の含有量が15質量%以上である水性液と、上記ケーキ生地とを積層し、加熱してなるものである。 The French toast-like food of the present invention is obtained by laminating and heating the above-mentioned cake dough and the aqueous liquid containing the above-mentioned saccharides having a sweetness of more than 30 in an amount of 15% by mass or more.
上記積層の際は、上記水性液と、上記ケーキ生地とはどちらが上層であってもよいが、より安定した形状のフレンチトースト様食品を安定して製造可能な点で、上記水性液を下層に、上記ケーキ生地を上層とすることが好ましい。 At the time of the laminating, either the aqueous liquid or the cake dough may be the upper layer, but the aqueous liquid is used as the lower layer in that a French toast-like food having a more stable shape can be stably produced. It is preferable to use the cake dough as an upper layer.
なお、水性相を上層に、ケーキ生地を下層とする場合は、水性相は増粘安定剤を0.05〜1質量%添加するなどして粘度を上げ、焼成中に部分的にケーキ生地中への沈降・混合を防止することが好ましい。 When the aqueous phase is used as the upper layer and the cake dough is used as the lower layer, the aqueous phase is increased in viscosity by adding 0.05 to 1% by mass of a thickening stabilizer, and is partially contained in the cake dough during baking. It is preferable to prevent sedimentation and mixing in.
なお、好ましい積層方法は以下のとおりである。 The preferred laminating method is as follows.
まず、焼型や天板、好ましくは底面が平らである焼型を用意し、上記水性液を注ぎ込む。そして、上記ケーキ生地を上面に、好ましくは水性液の表面を覆うように積置する。 First, a baking mold or a baking mold having a flat top plate, preferably a flat bottom surface is prepared, and the above-mentioned aqueous solution is poured into the baking mold. Then, the cake dough is stacked on the upper surface, preferably so as to cover the surface of the aqueous liquid.
ここで、上記水性液と上記ケーキ生地の質量比は25:75〜50:50であることが好ましく、より好ましくは30:70〜45:55である。水性液の比率が25質量%以上であることで、加熱中にケーキ生地部分の全体に含浸させやすく、均質な食感のフレンチトースト様食品を得やすく、また、フレンチトースト様食品の様相を呈さないような、比重が軽く、食感も軽く、風味も淡い食品となるおそれを防止できる。一方、水性液の比率を50質量%以下とすることで、良好な品質のフレンチトースト様食品は得られ、しかも、水性液をケーキ生地部分に完全に吸収させやすく、焼型内に水性液が残存してしまい、底面に焦げを生じてしまうおそれを防止できる。 Here, the mass ratio of the aqueous liquid to the cake dough is preferably 25:75 to 50:50, more preferably 30:70 to 45:55. When the ratio of the aqueous liquid is 25% by mass or more, it is easy to impregnate the entire cake dough part during heating, it is easy to obtain French toast-like food with a uniform texture, and it does not have the appearance of French toast-like food. In addition, it is possible to prevent the food from becoming a food with a light specific weight, a light texture, and a light flavor. On the other hand, by setting the ratio of the aqueous liquid to 50% by mass or less, a French toast-like food of good quality can be obtained, and the aqueous liquid can be easily completely absorbed by the cake dough portion, and the aqueous liquid remains in the baking mold. This can prevent the bottom surface from being burnt.
なお、積層の際に、上記水性液とケーキ生地以外に、その他の成分、例えば、シナモン、香辛料等を別途付着させてもよい。 In addition to the above-mentioned aqueous liquid and cake dough, other components such as cinnamon and spices may be separately attached at the time of laminating.
なお、上記水性液は必要に応じ加温することで粘度を下げることが可能である。 The viscosity of the aqueous liquid can be reduced by heating it as necessary.
上記積層後、加熱する方法としては一般的な方法でよく、例えば、ホットプレートやオーブンやジェットオーブンで焼成、フライパン等で加熱、蒸し器で蒸す、あるいはマイクロ波により加熱する等の方法がある。 The method of heating after laminating may be a general method, and for example, there are methods such as baking in a hot plate, an oven or a jet oven, heating in a frying pan, steaming in a steamer, or heating by microwaves.
本発明のフレンチトースト様食品の加熱条件は、オーブンの種類や、フレンチトースト様食品の配合によって異なるが、好ましくは120〜270℃で、さらに好ましくは130〜210℃、さらに最も好ましくは、160〜200℃である。オーブンでの焼成は、上火よりも下火の温度が低いことが好ましく、その場合の上火の好ましい温度は180〜210℃、特に180〜200℃であり、下火の好ましい温度は130〜180℃、特に160〜180℃である。 The heating conditions of the French toast-like food of the present invention vary depending on the type of oven and the composition of the French toast-like food, but are preferably 120 to 270 ° C, more preferably 130 to 210 ° C, and even more preferably 160 to 200 ° C. Is. For firing in an oven, the temperature of the lower heat is preferably lower than that of the upper heat, in which case the preferred temperature of the upper heat is 180 to 210 ° C, particularly 180 to 200 ° C, and the preferred temperature of the lower heat is 130 to 130 to. 180 ° C, especially 160-180 ° C.
この加熱によりケーキ生地が膨張・固化しながら水性液が含浸することで、本発明の特徴ある強度、食感のフレンチトースト様食品が得られる。 By impregnating the cake dough with the aqueous liquid while expanding and solidifying by this heating, the French toast-like food having the characteristic strength and texture of the present invention can be obtained.
すなわち、焼成後のケーキに水性液を含浸させて後、焼成すると、その澱粉骨格が溶解して崩壊し、手で持てないような物性になってしまうし、水性液をあらかじめケーキ生地に配合することは生地比重の低下を招き、膨張力を大きく低下させることに加え、消泡作用もあるため、良好な浮きのベーカリー食品が得られないのに対し、本発明のフレンチトースト様食品は、手でもつことができる程度の強度を有しながら、みずみずしい食感を有するという特徴を有しているものである。 That is, when the cake after baking is impregnated with the aqueous liquid and then baked, the starch skeleton dissolves and disintegrates, resulting in physical properties that cannot be held by hand, and the aqueous liquid is mixed in the cake dough in advance. This leads to a decrease in the specific gravity of the dough, which greatly reduces the swelling force and also has a defoaming effect, so that a bakery food with good floating cannot be obtained, whereas the French toast-like food of the present invention can be obtained by hand. It has the characteristic of having a fresh texture while having a strength that can be used.
このようにして得られたフレンチトースト様食品は、生の卵類を大量に使用せずとも、保存性が高く、乳風味が良好で、ソフトでしっとりした食感でありながら、油性感がなく、手でもって食せるほどの保型性を示す。 The French toast-like food thus obtained has a high shelf life, a good milk flavor, a soft and moist texture, but no oiliness, without using a large amount of raw eggs. Shows shape retention that can be eaten by hand.
本発明のフレンチトースト様食品は、上述した通り、甘味度30超の糖類の含有量が15質量%以上である水性液と、ケーキ生地とを積層し、加熱して製造されるものである。本発明者はこの方法により得られたフレンチトースト様食品の食感がみずみずしく且つ高い強度を有するという従来にない特性を有することを確認した。本来ならば、このフレンチトースト様食品の特性について、何らかの手段を用いて測定した上で、本願の特許請求の範囲において直接明記することが望ましい。
しかしながらフレンチトースト様食品の食感には化学的特性や内部構造等の多くの要素が複合的に絡んでおり、これらを解析するためには、著しく過大な経済的支出及び時間を要する。また、フレンチトースト様食品の強度についても「手で持つことができるか」「手で持つと崩れてしまうか」といった視点の強度の測定方法は知られておらず、新たな測定方法を確立するために、著しく過大な経済的支出及び時間を要する。
以上の事情より、特許出願の性質上、迅速性等を必要とすることに鑑みて、出願人は、上記の通り、本発明のフレンチトースト様食品が「甘味度30超の糖類の含有量が15質量%以上である水性液と、ケーキ生地とを積層し、加熱されてなる」ことを請求項1に記載した。
以上の通り、本願出願時においては、「甘味度30超の糖類の含有量が15質量%以上である水性液と、ケーキ生地とを積層し、加熱されてなる」フレンチトースト様食品の特性を特定することが不可能であるという事情が存在した。
As described above, the French toast-like food product of the present invention is produced by laminating an aqueous liquid having a sweetness of more than 30 saccharides content of 15% by mass or more and a cake dough and heating the dough. The present inventor has confirmed that the texture of the French toast-like food obtained by this method has an unprecedented characteristic of being fresh and having high strength. Originally, it is desirable to measure the characteristics of this French toast-like food by some means and then directly specify it within the scope of the claims of the present application.
However, the texture of French toast-like foods involves many factors such as chemical properties and internal structure in a complex manner, and it takes significantly excessive economic expenditure and time to analyze these factors. Also, regarding the strength of French toast-like foods, there is no known method for measuring the strength from the viewpoint of "whether it can be held by hand" or "whether it collapses when held by hand", and in order to establish a new measurement method. In addition, it requires significantly excessive economic expenditure and time.
From the above circumstances, in view of the need for speed due to the nature of the patent application, the applicant stated that the French toast-like food product of the present invention "has a sugar content of more than 30 sweetness of 15" as described above. A water-based liquid having a mass of% or more and a cake dough are laminated and heated. "
As described above, at the time of filing the application of the present application, the characteristics of the French toast-like food "which is made by laminating and heating an aqueous liquid having a sweetness of more than 30 sugar content of 15% by mass or more and a cake dough" are specified. There was a situation where it was impossible to do.
以下に実施例および比較例をあげて、本発明をさらに詳しく説明するが、本発明はこれらの実施例に制限されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
<水性液の製造>
〔製造例1〕
水35.57質量部を60℃に昇温し、攪拌しながら、20%加糖卵黄(水分含量44質量%、蛋白質含量12.1質量%、卵黄固形分36質量%、ショ糖含量20質量%)2質量部、乳清ミネラル0.4質量部、脱脂粉乳(蛋白質含量34質量%)7質量部、加糖練乳(水分含量25質量%、ショ糖含量50質量%、蛋白質含量7.8質量%)2質量部、グラニュー糖32質量部、ソルビトール液糖(固形分70質量%)5質量部、シュガーエステル0.2質量部、カラメル色素1質量部、リン酸塩(トリポリリン酸ナトリウムとヘキサメタリン酸ナトリウムの等量混合物)0.15質量部、香料0.03質量部を溶解させた水性相を用意した。一方、ヨウ素価60のパームスーパーオレインのランダムエステル交換油脂14.2質量部にグリセリンモノ脂肪酸エステル0.25質量部、大豆レシチン0.2質量部を溶解させた油性相を用意し、上記水性相に該油性相を加え、混合攪拌して予備乳化物を調製した。予備乳化後5MPaの圧力で均質化し、次いでVTIS殺菌機(アルファラバル社製UHT殺菌機)で142℃にて4秒間殺菌し、再度10MPaの圧力で均質化後、5℃まで冷却した。その後、冷蔵庫で24時間のエージングを行い、甘味度30超の糖類の含有量が36.9質量%、油脂含量が14質量%、水分含量が38.5質量%、卵黄を固形分として0.72質量%、蛋白質とアミノ酸との合計量が2.8質量%である水中油型乳化物である水性液Aを得た。
<Manufacturing of aqueous liquid>
[Manufacturing Example 1]
While heating 35.57 parts by mass of water to 60 ° C. and stirring, 20% sweetened egg yolk (water content 44% by mass, protein content 12.1% by mass, egg yolk solid content 36% by mass, sucrose content 20% by mass) ) 2 parts by mass, milk clear mineral 0.4 parts by mass, defatted powdered milk (protein content 34% by mass) 7 parts by mass, sweetened condensed milk (water content 25% by mass, sucrose content 50% by mass, protein content 7.8% by mass) ) 2 parts by mass, granulated sugar 32 parts by mass, sorbitol liquid sugar (solid content 70% by mass) 5 parts by mass, sugar ester 0.2 parts by mass, caramel dye 1 part by mass, phosphate (sodium tripolyphosphate and sodium hexametaphosphate) An aqueous phase in which 0.15 parts by mass and 0.03 parts by mass of a fragrance were dissolved was prepared. On the other hand, an oily phase prepared by dissolving 0.25 parts by mass of glycerin monofatty acid ester and 0.2 parts by mass of soybean lecithin in 14.2 parts by mass of random transesterified fat and oil having an iodine value of 60 was prepared, and the above aqueous phase was prepared. The oily phase was added to the mixture, and the mixture was mixed and stirred to prepare a preliminary emulsion. After pre-emulsification, it was homogenized at a pressure of 5 MPa, then sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 10 MPa, and cooled to 5 ° C. After that, aging was carried out in a refrigerator for 24 hours, and the content of saccharides having a sweetness of more than 30 was 36.9% by mass, the oil content was 14% by mass, the water content was 38.5% by mass, and the egg yolk was 0. An aqueous liquid A, which is an oil-in-water emulsion having 72% by mass and a total amount of protein and amino acid of 2.8% by mass, was obtained.
〔製造例2〕
牛乳(水分89質量%、蛋白質含量3質量%、油分含量3質量%)60質量部、グラニュー糖33質量部、ソルビトール液糖(糖固形分70質量%)5質量部、20%加糖卵黄(水分含量44質量%、蛋白質含量12.1質量%、卵黄固形分36質量%、ショ糖含量20質量%)2質量部を均一に混合し、甘味度30超の糖類の含有量が35.9質量%、油脂含量が1.8質量%、水分含量が55.8質量%、卵黄を固形分として0.72質量%、蛋白質とアミノ酸との合計量が2.0質量%である、水性液Bを得た。
[Manufacturing Example 2]
Milk (water content 89% by mass, protein content 3% by mass, oil content 3% by mass) 60 parts by mass, granulated sugar 33 parts by mass, sorbitol liquid sugar (sugar solid content 70% by mass) 5 parts by mass, 20% sweetened egg yolk (water content) Content 44% by mass, protein content 12.1% by mass, egg yolk solid content 36% by mass, sucrose content 20% by mass) 2 parts by mass is uniformly mixed, and the content of saccharides with a sweetness of more than 30 is 35.9% by mass. %, Fat content is 1.8% by mass, water content is 55.8% by mass, egg yolk is 0.72% by mass as solid content, and the total amount of protein and amino acid is 2.0% by mass. Got
〔製造例3〕
牛乳60質量部、グラニュー糖25質量部、卵黄(水分51質量%、蛋白質含量15質量%、卵黄固形分49質量%)15質量部を均一に混合し、甘味度30超の糖類の含有量が25質量%、油脂含量が1.8質量%、水分含量が61.1質量%、卵黄を固形分として7.4質量%、蛋白質とアミノ酸との合計量が4.1質量%である、水性液Cを得た。
[Manufacturing Example 3]
60 parts by mass of milk, 25 parts by mass of granulated sugar, and 15 parts by mass of egg yolk (water content 51% by mass, protein content 15% by mass, egg yolk solid content 49% by mass) are uniformly mixed, and the content of saccharides having a sweetness of more than 30 is 25% by mass, oil content is 1.8% by mass, water content is 61.1% by mass, egg yolk is 7.4% by mass as solid content, and the total amount of protein and amino acid is 4.1% by mass. Liquid C was obtained.
〔製造例4〕
牛乳75質量部、グラニュー糖10質量部、卵黄(水分51質量%、蛋白質含量15質量%、卵黄固形分49質量%)15質量部を均一に混合し、甘味度30超の糖類の含有量が10質量%、油脂含量が2.3質量%、水分含量が74.4質量%、卵黄を固形分として7.4質量%、蛋白質とアミノ酸との合計量が4.5質量%である、水性液Dを得た。
[Manufacturing Example 4]
75 parts by mass of milk, 10 parts by mass of granulated sugar, and 15 parts by mass of egg yolk (water content 51% by mass, protein content 15% by mass, egg yolk solid content 49% by mass) are uniformly mixed, and the content of saccharides having a sweetness of more than 30 is Aqueous: 10% by mass, oil content 2.3% by mass, water content 74.4% by mass, egg yolk as solid content 7.4% by mass, total amount of protein and amino acid 4.5% by mass. Liquid D was obtained.
<ケーキ生地の製造>
〔製造例5〕
卵白180質量部、全卵(正味)20質量部、上白糖70質量部、液糖(ピュアトースL:群栄化学工業株式会社製)(糖固形分75質量%)50質量部、製菓用起泡剤製剤(ジェノワーズ:株式会社ADEKA製)8質量部をミキサーボウルに投入し、卓上ミキサーにセットし、ワイヤーホイッパーを使用して、中高速で比重0.35まで起泡した。ここに、あらかじめ混合しておいた、薄力粉60質量部、澱粉(フードスターチMM−9:松谷化学工業株式会社製)40質量部、ベーキングパウダー2質量部、ゼラチン(ニッピゼラチンCSI−200:株式会社ニッピ製)6質量部を添加し、低速で混合し、さらにケーキ練り込み用液状油(グラシュー:株式会社ADEKA製)10質量部を添加し、軽く混合し、比重0.45であるシフォンケーキ生地Aを得た。
<Manufacturing of cake dough>
[Manufacturing Example 5]
Egg white 180 parts by mass, whole egg (net) 20 parts by mass, fine white sugar 70 parts by mass, liquid sugar (Pure Tooth L: manufactured by Gunei Chemical Industry Co., Ltd.) (sugar solid content 75% by mass) 50 parts by mass, foaming for confectionery 8 parts by mass of the agent formulation (Genoise: manufactured by ADEKA Co., Ltd.) was put into a mixer bowl, set in a desktop mixer, and foamed to a specific gravity of 0.35 at medium and high speeds using a wire whipper. Here, 60 parts by mass of soft flour, 40 parts by mass of starch (Food Starch MM-9: manufactured by Matsutani Chemical Industry Co., Ltd.), 2 parts by mass of baking powder, and gelatin (Nippi Gelatin CSI-200: Co., Ltd.) mixed in advance. Add 6 parts by mass of Nippi) and mix at low speed, then add 10 parts by mass of liquid oil for cake kneading (grassew: manufactured by ADEKA Co., Ltd.), mix lightly, and chiffon cake dough with a specific gravity of 0.45. I got A.
〔製造例6〕
ゼラチンを添加しない以外は、上記製造例5と同様の配合及び製法で、比重4.5であるシフォンケーキ生地Bを得た。
[Manufacturing Example 6]
A chiffon cake dough B having a specific gravity of 4.5 was obtained by the same formulation and production method as in Production Example 5 except that gelatin was not added.
<フレンチトースト様食品の作成>
〔実施例1〕
天板(長さ230mm×幅230mm×深さ30mm)に紙型をあて、ここに上記製造例1で得られた水性液Aを220g流し込んだ。その上面に上記製造例5で得られたシフォンケーキ生地Aを380g流し、積層した。(水性液とケーキ生地の質量比=37:63)
次に、上火190℃、下火170℃に設定した固定オーブンに、下天板1枚入れて30分焼成し、ケーキ生地を焼成しながら水性液を含浸させることにより、本発明のフレンチトースト様食品1を得た。
得られた本発明のフレンチトースト様食品1は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、下から上まで均質に水性液が含浸していることが確認された。
ついで、試食したところ、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品1は、手でもつことができる程度の強度を有していた。
<Creating French toast-like food>
[Example 1]
A paper mold was applied to a top plate (length 230 mm × width 230 mm × depth 30 mm), and 220 g of the aqueous liquid A obtained in Production Example 1 was poured therein. 380 g of the chiffon cake dough A obtained in Production Example 5 was poured on the upper surface thereof and laminated. (Mass ratio of aqueous liquid to cake dough = 37:63)
Next, put one lower top plate in a fixed oven set at 190 ° C for top heat and 170 ° C for bottom heat and bake for 30 minutes. By impregnating the cake dough with an aqueous solution, the French toast of the present invention can be obtained. Obtained food 1.
The obtained French toast-like food 1 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated from the bottom to the top.
Then, when I tasted it, it had a fresh texture like bread pudding.
The French toast-like food 1 had enough strength to be held by hand.
〔実施例2〕
シフォンケーキ生地Aに代えて製造例6で得られたシフォンケーキ生地Bを使用した以外は実施例1と同様にして、本発明のフレンチトースト様食品2を得た。
得られた本発明のフレンチトースト様食品2は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、下から上まで均質に水性液が含浸していることが確認された。
ついで、試食したところ、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品2は、手でもつことができる程度の強度を有していた。
なお、このフレンチトースト様食品2は、フレンチトースト様食品1に比べやや浮き高さが低く、やや表面が波うっていた。
[Example 2]
The French toast-like food 2 of the present invention was obtained in the same manner as in Example 1 except that the chiffon cake dough B obtained in Production Example 6 was used instead of the chiffon cake dough A.
The obtained French toast-like food 2 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated from the bottom to the top.
Then, when I tasted it, it had a fresh texture like bread pudding.
The French toast-like food 2 had enough strength to be held by hand.
The French toast-like food 2 had a slightly lower floating height than the French toast-like food 1, and the surface was slightly wavy.
〔実施例3〕
水性液Aに代えて水性液Bを使用した以外は実施例1と同様にして、本発明のフレンチトースト様食品3を得た。
得られた本発明のフレンチトースト様食品3は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、下から上まで均質に水性液が含浸していることが確認された。
ついで、試食したところ、フレンチトースト様食品1に比べややしとり感が弱いものの、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品3は、手でもつことができる程度の強度を有していた。
[Example 3]
The French toast-like food 3 of the present invention was obtained in the same manner as in Example 1 except that the aqueous liquid B was used instead of the aqueous liquid A.
The obtained French toast-like food 3 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated from the bottom to the top.
Then, when it was tasted, it had a slightly weaker texture than French toast-like food 1, but had a fresh texture like bread pudding.
The French toast-like food 3 had enough strength to be held by hand.
〔実施例4〕
水性液Aに代えて水性液Cを使用した以外は実施例1と同様にして、本発明のフレンチトースト様食品4を得た。
得られた本発明のフレンチトースト様食品4は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、若干上の方が希薄ではあるが、下から上までほぼ均質に水性液が含浸していることが確認された。
ついで、試食したところ、フレンチトースト様食品1に比べややしとり感が弱いものの、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品4は、手でもつことができる程度の強度を有していた。
[Example 4]
The French toast-like food 4 of the present invention was obtained in the same manner as in Example 1 except that the aqueous liquid C was used instead of the aqueous liquid A.
The obtained French toast-like food 4 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was impregnated almost uniformly from the bottom to the top, although the upper part was slightly thinner.
Then, when it was tasted, it had a slightly weaker texture than French toast-like food 1, but had a fresh texture like bread pudding.
The French toast-like food 4 had enough strength to be held by hand.
〔実施例5〕
実施例1における水性液Aの流し込み量を220gから160gに変更し、シフォンケーキ生地Aの流し込み量を380gから440gに変更(水性液とケーキ生地の質量比=27:73)した以外は実施例1と同様にして、本発明のフレンチトースト様食品5を得た。
得られた本発明のフレンチトースト様食品5は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、均質に水性液が含浸していることが確認された。
ついで、試食したところ、フレンチトースト様食品1に比べややしとり感が弱いものの、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品5は、手でもつことができる程度の強度を有していた。
[Example 5]
Examples except that the pouring amount of the aqueous liquid A in Example 1 was changed from 220 g to 160 g and the pouring amount of the chiffon cake dough A was changed from 380 g to 440 g (mass ratio of the aqueous liquid to the cake dough = 27:73). The French toast-like food 5 of the present invention was obtained in the same manner as in 1.
The obtained French toast-like food 5 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated.
Then, when it was tasted, it had a slightly weaker texture than French toast-like food 1, but had a fresh texture like bread pudding.
The French toast-like food 5 had enough strength to be held by hand.
〔実施例6〕
実施例1における水性液Aの流し込み量を220gから280gに変更し、シフォンケーキ生地Aの流し込み量を380gから320gに変更(水性液とケーキ生地の質量比=47:53)した以外は実施例1と同様にして、本発明のフレンチトースト様食品6を得た。
得られた本発明のフレンチトースト様食品6は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、均質に水性液が含浸していることが確認された。
ついで、試食したところ、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品6は、手でもつことができる程度の強度を有していた。
[Example 6]
Examples except that the pouring amount of the aqueous liquid A in Example 1 was changed from 220 g to 280 g and the pouring amount of the chiffon cake dough A was changed from 380 g to 320 g (mass ratio of aqueous liquid to cake dough = 47: 53). The French toast-like food 6 of the present invention was obtained in the same manner as in 1.
The obtained French toast-like food 6 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated.
Then, when I tasted it, it had a fresh texture like bread pudding.
The French toast-like food 6 had enough strength to be held by hand.
〔実施例7〕
実施例1における水性液Aの流し込み量を220gから340gに変更し、シフォンケーキ生地Aの流し込み量を380gから260gに変更(水性液とケーキ生地の質量比=57:43)した以外は実施例1と同様にして、本発明のフレンチトースト様食品7を得た。
得られた本発明のフレンチトースト様食品7は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、均質に水性液が含浸していることが確認された。
ついで、試食したところ、パンプディング様のみずみずしい食感を有するものであった。
なお、このフレンチトースト様食品7は、手でもつことができる程度の強度を有していた。
ただし、焼型の底面にケーキ生地に吸収しきれなかった水性液が若干残存していた。
[Example 7]
Examples except that the pouring amount of the aqueous liquid A in Example 1 was changed from 220 g to 340 g and the pouring amount of the chiffon cake dough A was changed from 380 g to 260 g (mass ratio of the aqueous liquid to the cake dough = 57:43). The French toast-like food 7 of the present invention was obtained in the same manner as in 1.
The obtained French toast-like food 7 of the present invention was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated.
Then, when I tasted it, it had a fresh texture like bread pudding.
The French toast-like food 7 had enough strength to be held by hand.
However, some aqueous liquid that could not be absorbed by the cake dough remained on the bottom surface of the baking mold.
〔比較例1〕
水性液Aに代えて水性液Dを使用した以外は実施例1と同様にして、比較例のフレンチトースト様食品8を得た。
得られたフレンチトースト様食品8は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、下部のみ水性液が含浸し、上部には達していないことが確認された。
ついで、試食したところ、下部は甘味は少ないがパンプディング様のみずみずしい食感であるが上部は通常のケーキの食感であり不均一であった。
なお、このフレンチトースト様食品8は、手でもつことができる程度の強度を有していた。
[Comparative Example 1]
A French toast-like food 8 of Comparative Example was obtained in the same manner as in Example 1 except that the aqueous liquid D was used instead of the aqueous liquid A.
The obtained French toast-like food 8 was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that only the lower part was impregnated with the aqueous liquid and did not reach the upper part.
Then, when tasting, the lower part had a less sweet taste but a fresh texture like bread pudding, but the upper part had a normal cake texture and was uneven.
The French toast-like food 8 had enough strength to be held by hand.
〔比較例2〕
天板(長さ230mm×幅230mm×深さ30mm)に紙型をあて、ここに上記製造例5で得られたシフォンケーキ生地Aを380g流し、上火190℃、下火170℃に設定した固定オーブンに、下天板1枚入れて30分焼成し、シフォンケーキを得た。シフォンケーキは室温で1日放置後、上記製造例1で得られた水性液Aを刷毛を用いて220g塗布、含浸させた。そして、再度、上火190℃、下火170℃に設定した固定オーブンに、下天板1枚入れて30分焼成し、比較例のフレンチトースト様食品9を得た。
得られたフレンチトースト様食品9は、室温で30分放冷後、90mm×90mmにカットした。
その断面をみたところ、均質に水性液が含浸していることが確認された。
ついで、試食したところ、べちゃついた不良な食感であった。
なお、このフレンチトースト様食品9は、軟らかすぎ、手でもつことができなかった。
[Comparative Example 2]
A paper mold was applied to the top plate (length 230 mm × width 230 mm × depth 30 mm), and 380 g of the chiffon cake dough A obtained in Production Example 5 was poured therein, and the temperature was set to 190 ° C. for the top heat and 170 ° C. for the bottom heat. A lower top plate was placed in a fixed oven and baked for 30 minutes to obtain a chiffon cake. The chiffon cake was left at room temperature for 1 day, and then 220 g of the aqueous liquid A obtained in Production Example 1 was applied and impregnated with a brush. Then, once again, one lower top plate was placed in a fixed oven set at 190 ° C. for the upper heat and 170 ° C. for the lower heat and baked for 30 minutes to obtain the French toast-like food 9 of the comparative example.
The obtained French toast-like food 9 was allowed to cool at room temperature for 30 minutes and then cut into 90 mm × 90 mm.
Looking at the cross section, it was confirmed that the aqueous solution was uniformly impregnated.
Then, when I tasted it, it had a sticky and bad texture.
The French toast-like food 9 was too soft to be held by hand.
〔比較例3〕
シフォンケーキ生地A380gに上記水性液A220gを徐々に添加、混合し、比重0.8のケーキ生地Cを得た。
天板(長さ230mm×幅230mm×深さ30mm)に紙型をあて、ここに上記ケーキ生地Cを600g流し、上火190℃、下火170℃に設定した固定オーブンに、下天板1枚入れて30分焼成し、比較例のフレンチトースト様食品10を得た。
得られたフレンチトースト様食品10は、浮きが乏しく、べちゃついた食感で、軟らかすぎ、手でもつことができなかった。
[Comparative Example 3]
220 g of the aqueous solution A was gradually added to 380 g of the chiffon cake dough A and mixed to obtain a cake dough C having a specific gravity of 0.8.
Place a paper mold on the top plate (length 230 mm x width 230 mm x depth 30 mm), pour 600 g of the cake dough C here, and place the lower top plate 1 in a fixed oven set at a top heat of 190 ° C and a bottom heat of 170 ° C. Sheets were put in and baked for 30 minutes to obtain the French toast-like food 10 of the comparative example.
The obtained French toast-like food 10 had a poor float, a sticky texture, was too soft, and could not be held by hand.
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