JPH04135440A - Sponge-like food contained in vessel - Google Patents

Abstract

PURPOSE:To obtain food having preservability, extremely expanding in baking and keeping the expansion by sealing whipped egg white containing lambda- carrageenan and other raw materials in a heat--resistant vessel and subjecting to sterilization treatment in heating. CONSTITUTION:An egg white raw material is mixed with 0.1-2.2wt.% lambda-- carrageenan and whipped, then other raw materials are added, thus the resultant whipped egg white is sealed in a heat-resistant vessel and subjected to sterilization treatment in heating to afford a sponge-like food received in a vessel. 0.1-2.2wt.% lambda-carrageenan is used in the whipped material in the food especially as a thickener. By using the amount of lambda-carrageenan, air bubble in the whipped material is stably kept during the sterilizing treatment in heating and the food is extremely expanded in baking, then the expansion is kept even after the baking to give soft texture. In the case of <=0.1wt.% lambda-carrageenan content, the effect is not sufficiently obtained and a content of >=2.2wt.% is unfavorable with regard to texture or flavor of the food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to containerized sponge-like foods such as soufflés.

(Prior Art) Sponge-like confectionery such as soufflé is manufactured by adding various flavor materials to egg white foam and then heating and baking the mixture.

Products containing sponge-like sweets sealed in heat-resistant containers that are opened and baked in a toaster oven or the like are also weighed.

Sponge-like confectionery swells well when baked as described above, and the swell is maintained throughout the eating process.
Desirable for enhancing marketability. However, even if you simply put the spongy confectionery manufactured by conventional methods in a container and serve it,
The above effects are not fully achieved. In particular, if heat sterilization treatment is applied in order to improve preservability, the sponge-like confectionery often does not expand during baking.

(Problems to be Solved by the Invention) In view of the above-mentioned current situation, the present invention has storage stability and
To provide a sponge-like food packaged in a container that swells well during baking and retains the swell.

(Means for Solving the Problems) As a result of the research conducted by the present inventors, λ-carrageenan was particularly adopted as the thickening substance, and after mixing and whipping this and an egg white raw material, other raw materials were added. According to the foamed egg whites obtained, it was found that even if heat sterilized, the bubbles were maintained extremely stably throughout the period from sterilization to storage, expanded well during baking, and were retained.

The present invention was made based on the above-mentioned new knowledge, and the egg white obtained by mixing and whipping egg white raw material and 0.1 to 2.2% by weight of λ-carrageenan, and then adding other raw materials to this. The gist is a sponge-like food packaged in a container, which is made by heating and sterilizing a foamed product sealed in a heat-resistant container.

The present invention will be explained in detail below.

The food is a sponge-like food made of egg white foam that is baked and eaten, and examples include soufflé and cake.

In the present invention, the food has a pH of 4.5 or higher, preferably 5.
．． 0 to 6.4 can be suitably used.

In other words, if the pH of the sponge-like food is low, only mild heat sterilization conditions are sufficient. Some foods have an undesirable flavor when they have a low pH;
High-temperature sterilization is required in order to preserve the food's shelf life.However, in the case of high-temperature sterilization, the problem of spoiling the food becomes noticeable, but according to the present invention, even high-temperature sterilization does not solve the above problems. does not occur.

Foods with a desirable pH of 4.5 or higher include foods containing chocolate components. In particular, cocoa powder as the same component is 2% by weight or more (hereinafter simply referred to as %), preferably 3 to 10%, cocoa butter is 1% or more, preferably 2 to 5%, or cocoa content is 1% or more, preferably Foods containing 3 to 10% chocolate each alone or in any combination can be suitably used. In other words, it is desirable that the food containing the chocolate component as described above is enhanced in chocolate flavor when subjected to the following heat treatment at pH 4.5 to 6.8. If the amount of each chocolate component is less than the above range, the same effect is likely to be insufficient. Each chocolate component can be incorporated into foods by conventional methods. By including 0.05 to 1% of Western alcoholic beverages such as brandy, whiskey, and liqueur in foods, the flavor enhancing effect of chocolate can be synergistically enhanced.

The case of making a sponge-like food will be explained below.

Sponge-like foods can be obtained by sealing a foamed egg white product containing an egg white raw material and a thickener in a container and heat-treating the container. The above-mentioned food is, for example, stored and then cooked in a toaster oven or the like to be eaten.

Raw eggs, concentrated egg whites, dried egg whites rehydrated, etc. are used as egg white raw materials. By using a combination of egg white raw material and a thickener, the air bubbles in the foamed product are retained, and the gelling power is increased by heat sterilization, and after storage, it is baked at the time of consumption to create a soft ice cream.
It is possible to produce a spongy food with a pleasant texture.

The egg white raw material has a solid content derived from egg white in the foam of 0.8 to 1.
It is best to use it so that it is 0%, so that the food swells well during baking and maintains its bulge even after baking.

In the present invention, in particular, λ-carrageenan is added as a thickener to the foamed product in an amount of 0°1 to 2.2%, preferably 0°3 to 1.5%.
use By using the above amount of λ-carrageenan, the air bubbles in the foamed product can be stably maintained throughout the heat sterilization process, the food will swell well during baking, the swelling will be maintained even after baking, and the food will have a soft texture. Become. When the content of λ-carrageenan is less than 0.1%, it is difficult to obtain the above-mentioned effects, and when it exceeds 2.2%, the texture and flavor of the food are unfavorable.

If xanthan gum is used in combination with λ-carrageenan, the air bubbles in the foamed product will be kept fine, making it possible to obtain a food product with a softer texture. In order to obtain this effect, the content of xanthan gum may be 0.01 to 0.18%.

If pectin is used in combination, bubble stability can be obtained even in a low pH range, so the swelling and texture of foods during baking can be further improved. The quality of pectin in this case is 0.1-2.
It may be set to 0%. With regard to the inclusion of xanthan gum and pectin, if it is less than the specified range, it will be difficult to obtain the effects described respectively, and if it exceeds this, it will be unfavorable in terms of the texture and flavor of the food.

” - After mixing the thickener with the egg white raw material and whipping it,
Other raw materials are added to this to prepare an egg white foam. Thereby, a bubble stabilizing effect, an effect of swelling during firing based on the bubble stabilizing effect, and an effect of retaining the same can be achieved. Foaming may be carried out using a whisk or the like, and mixing and foaming can be carried out, for example, at a temperature of 20°C or lower, preferably 15°C or lower, within 12 minutes, preferably 1 to 8 minutes.

Examples of other raw materials include water, cheese paste, fresh cream, sugar, and wheat flour in addition to the above-mentioned chocolate component. The use of fresh cream is desirable because it achieves smooth melting of the food. The content of fresh cream is 2-1
5% is good. Flour is food 1□j1. It is effective in imparting a body feel to the body, and may be used in an amount of 0.5 to 5%.

The egg white foam prepared as described above generally has a 45 to 75
% moisture content. Due to this moisture content, air bubbles are retained until sterilization, and the bulge is also excellently retained after baking.

If the moisture content is less than the above range, the texture of the food is unfavorable, and if it exceeds this, bubble retention tends to become unstable. Further, it is desirable that the foamed material be foamed to an overrun of 35 to 180% in order to obtain a soft texture of the baked food.

The egg white foam is sealed in a container made of a material that can withstand heating in a toaster oven, for example, metal such as aluminum, or a material suitable for microwave ovens.

The above containerized sponge-like food is heat sterilized. The conditions for the heat sterilization treatment are 115 to 135°C, preferably 120 to 125°C for 5 to 60 minutes, preferably 10
~30 minutes is exemplified.

If the heating conditions are more severe than the above range, browning of the food is likely to occur. The heat treatment may also be performed according to a conventional method. In the present invention, even when heat treatment is performed under the above-mentioned conditions that allow storage at room temperature, it is possible to achieve swelling and retention of the swelling of the sponge-like food during baking.

(Effects of the Invention) According to the present invention, it is possible to provide a sponge-like food packaged in a container that has preservability, swells well during baking, and retains the swell.

[Example 1] Concentrated egg white 15 parts (solid content derived from egg white 3 parts), 3% λ
- 15 parts of carrageenan solution and 0.07 parts of xanthan gum
25.07 parts of egg white foam was obtained using a whisk.

Add 2 parts cocoa powder to the above foam and cheese paste (
Cream cheese/water (1/1 mixture) 5 parts, liquid sugar 30
1 part, 2 parts of 1096 citric acid solution, 24.93 parts of water, 10 parts of fresh cream, and a small amount of brandy were added, and the mixture was stirred and mixed for 1 minute at 10°C or lower (the pH of the foamed product was about 5.8, and the overrun was (approximately 100%).

65 g of the obtained egg white foam was filled into a metal pot-shaped container with a capacity of about 130 cc and sealed. The container was placed in a retort and heated at 120° C. for 30 minutes to obtain a spongy confectionery.

The crystals can be stored for about 12 months at room temperature, and after being stored at room temperature for about 6 months, the container was opened and cooked in a toaster oven for 5 minutes. When the crystal was removed from the toaster, the spongy structure had risen by about 2 cm from the top of the container, and the confectionery had been baked without browning. When I ate this,
It had a rich chocolate flavor, a fine texture, a smooth texture, and a texture that melted well.

The raised spongy structure was maintained even after firing.

[Example 2] 15 parts of 3% λ-carrageenan solution and 0 xanthan gum
．． A spongy confectionery was obtained in the same manner as in Example 1, except that 10 parts of a 3% λ-carrageenan solution, 0.07 parts of xanthan gum, and 5 parts of a 3% pectin solution were used instead of 0.07 parts.

When this chocolate was eaten under the same conditions as in Example 1, it had excellent Chocolate 1 flavor, texture, and texture.

Claims (3)

[Claims] (1) After mixing and foaming egg white raw materials and 0.1 to 2.2% by weight of λ-carrageenan, other raw materials are added to the resulting egg white foam, which is sealed in a heat-resistant container. , a sponge-like food packaged in a container that has been heat sterilized. (2) Egg white foam is egg white raw material, λ-carrageenan 0.
1-2.2% by weight and xanthan gum 0.01-0.1
The food according to claim 1, which is obtained by mixing and foaming 8% by weight and then adding other raw materials thereto. (3) Egg white foam is egg white raw material, λ-carrageenan 0.
1-2.2% by weight, xanthan gum 0.01-0.18
The food according to claim 1, which is obtained by mixing and whipping % by weight and 0.1 to 2.0% by weight of pectin, and then adding other raw materials thereto.