JPH04229143A - Spongy food and production thereof - Google Patents

Abstract

PURPOSE:To improve of shelf stability of spongy food by putting a spongy food and a gelatinous state in a piled state in a container, sealing and sterilizing by heating. CONSTITUTION:Jelly 2 containing fruits 3 is put in a container 1, a bun cake 4 adjusted to pH 4.0-5.0 is laminated to the surface of the jelly 2, the mouth part of the container is sealed with a heat-resistant film 6 and sterilized under heating to give a spongy food in production thereof.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention provides a method for adjusting the pH.
The present invention relates to a sponge-like food in which a jelly-like food material is layered with a heat-sterilized sponge-like food or a pH-adjusted sponge-like food, and then heat-sterilized, and a method for producing the same.

0002

BACKGROUND OF THE INVENTION Conventionally, a method for producing baked confectionery has been known in which an organic acid is added to the dough to adjust the pH of the final dough to 6.5 to 4.5 (Japanese Patent Publication No. 58-23048). Also,
There was also known a confectionery in which a porous sponge-like base material was impregnated with pudding and solidified (Japanese Patent Application Laid-open No. 136960/1983). Furthermore, ethanol, lactic acid, acetic acid, etc. were known as food preservatives for confectionery and breads (Japanese Patent Application Laid-Open No. 140878-1982).
issue).

0003

[Problems to be Solved by the Invention] The above-mentioned invention of adding an organic acid to the dough increases the pH of the final product from 6.8 to 4.5.
The purpose of this product is to adjust the quality of the product, and it is not necessarily perfect in terms of storage stability. Furthermore, in the invention in which a sponge-like base material is impregnated with purine and solidified, there is no effective control over storage stability. Furthermore, regarding food preservatives,
There are great differences in effectiveness depending on how it is used. For example, it is difficult to ensure a sufficient storage period by simply spraying.

0004

[Means for Solving the Problems] However, in the present invention, the pH of the sponge-like food is 4.0 to 5.0 (preferably pH 4.0 to 5.0).
1 to 4.5), and then sealed and heat sterilized, which solves all of the conventional problems and provides a sponge-like food that can withstand long-term storage and a method for producing the same.

That is, the present invention provides a sponge-like food product, which is characterized in that a sponge-like food product whose pH is adjusted to 4.0 to 5.0 and a gel-like food material are layered together, and then heat sterilized in a sealed state. It is. In addition, the pH was adjusted by including an organic acid-containing liquid. Next, the organic acid is lactic acid, citric acid, acetic acid, or tartaric acid. Furthermore, the sponge-like food is a pancake, pancake, okonomiyaki, sponge cake, or bread. Moreover, the gel-like food material is made into pudding, jelly, and other gel-like paste-like food materials. Next, the heat sterilization treatment temperature was set to 80°C.
The temperature was set at ~95°C.

[0006] Furthermore, the invention of the method involves treating a sponge-like food baked by a conventional method with an organic acid to adjust the pH to 4.0 to 5.0.
This is a method for producing a sponge-like food, which is characterized by heating and sterilizing it in a sealed state after adjusting it to the desired temperature.

[0007] In another invention, a sponge-like food baked by a conventional method is immersed in an organic acid-containing liquid to adjust the pH to 4.0 to 5.0.
This is placed on a gel-like food material housed in a container, the container is sealed, and the temperature is adjusted to 80°C to 95°C, preferably 80°C.
This is a method for producing a sponge-like food characterized by heat sterilization treatment at 5° C. to 95° C. for 20 minutes to 40 minutes. next,
The sponge-like food is one or more of pancakes, pancakes, okonomiyaki, sponge cake, and bread. Moreover, the gel-like food material is made into pudding, jelly, or gel-like paste-like food material.

[0008]

[Operation] This invention adjusts the pH of sponge-like food to 4.0 or more.
By adjusting the temperature to 5.0, it becomes bacteriostatic, and by using heat sterilization in combination, the storage stability can be significantly improved.

[0009]

[Example 1] Raw material composition (weight% mixed flour) Wheat flour 66.0 Special granulated sugar 12.8 Leavening agent 1.8 Whole milk powder
6.7 Egg white powder 2.8 Rice flour
2.2 salt
0.8 Gardenia pigment 0.2 Oil and fat 6.7 The above raw materials are mixed to form a mixed powder. 6.7% of liquid egg, 4.7% of oil and fat, and 71.4% of water were added to 100% of the mixed flour and mixed with a Hobart mixer at low speed for 1 minute and medium speed for 3 minutes.

Next, a predetermined amount of the mixture is placed on a heated iron plate (140° C. to 150° C.), baked for 3 minutes on one side, then turned over and baked for 1 minute. In this case, the diameter is 10 to 11 cm (when you place the raw material on the iron plate, it will automatically expand to this diameter)
, weight 32-34g, thickness 0.6-0.8cm, pH 7
．． Makes 60 pancakes. Bring the pancakes to room temperature 5
% lactic acid solution for 1-2 seconds. In this case, 8-10g of lactic acid solution is absorbed into the pancakes, so the pH is 4.00.
~4.20.

[0011] In order to shorten the acid treatment time for pancakes (1 to 2 seconds), it is preferable to bake them thinly. That is, the relationship between temperature and time is as shown in Table 1.

0012

[Table 1]

[0013] Furthermore, in the pancake of the present invention, the baking time is changed between one side and the other side, and more air bubbles are generated on the side that comes into contact with the jelly to improve adhesion with the jelly (Table 2).
).

[0014]

[Table 2]

In the above embodiments, it is preferable to select a leavening agent so that the pH of the dough does not become high after the leavening agent reaction. Furthermore, when pancakes with a low pH are sterilized by heat, the color of the product becomes whitish, so it is preferable to add a coloring agent in advance.

[0016] Spores of type A and type B potulinus bacteria, which are particularly important as food poisoning causative bacteria, grow in foods with a pH of 4.8 or higher and produce toxins. Therefore, we decided to be on the safe side and considered that foods with a pH exceeding 4.5 may have the risk of bacterial spore growth. and acidic foods (pH 3.7 to 4.5). Therefore, in the case of pancakes, the pH is adjusted to 4.0 to 4 by impregnation with lactic acid solution.
．． 2 and eat acidic foods. When the relationship between the impregnation time and pH or texture was tested, the results shown in Table 3 were obtained.

[0017]

[Table 3]

[0018] The pH of the 5% lactic acid solution in the above is 2.10.
, the weight of the pancake was 34 g, and the pH was 7.60. A jelly cake to be layered with pancakes is manufactured as follows. The formulation is shown in Table 4.

[0019]

[Table 4]

[0020] The order of manufacturing a jelly cake using the above materials is shown below.

[0021] First, sodium citrate, white sugar, and carrageenan preparation are added to water, stirred and dispersed, and heating is started. Finally, a jelly with a pH of 3.7 and a sugar content of Bx20 was obtained. In this case, 80 g of fruit and jelly solution are mixed. As fruits, 35 g of yellow peaches, 30 g of mandarin oranges, and 15 g of pineapple may be used, or 50 g of apricots and 30 g of mandarin oranges may be used.

[0022] The heating is maintained at 80°C for 5 minutes. The juice, color and flavor are then added and mixed. Next, after adding 50% citric acid solution, the temperature of the solution was adjusted to 65°C to 70°C.
℃ and stir to fill 200 g of jelly 2 into a predetermined container 1, or add 80 g of fruit 3 in advance.

When cooled as described above, the jelly will solidify, and pancake 4 soaked with 8 to 10 g of the 5% lactic acid solution prepared above is placed on top of it (
Figure 1). If necessary, sake is added to the pancakes, the container is sealed with a heat-resistant film 6, and then heated and sterilized at 95° C. for 30 minutes, followed by cooling to produce the product 5.

[0024]

[Example 2] Regarding the implementation of okonomiyaki.

Ingredients: Flour 300g Pork 100g Salt
4g water 600g
Tenkasu 30g Sugar 2g Egg 1
30g of squid
Green seaweed 10g Cabbage 10
0g shrimp 30g
30g of cod 10g of green onion First add the flour, water and eggs and mix well. Add the other ingredients and stir until the specified amount (
Pour onto the iron plate until the diameter is 10cm and the thickness is 5mm to 10mm. Then, the iron plate is heated and fired at 180°C to 200°C for 2 to 3 minutes on one side, then turned over and fired for 2 to 3 minutes. After the product thus produced was cooled to room temperature, it was soaked in a 2.5% lactic acid solution for 3 minutes. After taking this out, it is vacuum packed,
Heat sterilize at 95°C for 20 minutes. In this case, the product p
H decreased from 7.5 to 4.3.

[0026] When the okonomiyaki prepared as described above was stored at room temperature in a dark place for 6 months, it did not spoil and had a good texture.

[0027]

[Experimental Example 1] Table 5 shows an experimental example of jelly cake.

[0028]

[Table 5]

Storage test: A durability test was conducted in an environment of 35° C. and 70% temperature. Tests are conducted under conditions that are more severe than those for normal temperature distribution.

(A)...The pancakes were not immersed in acid, but only heat sterilized.

(B)...The pancakes were only immersed in acid but not heat sterilized.

[0032]

[Effects of the Invention] As in the above test example, the storage period can be significantly extended only when both pH adjustment and heat sterilization are performed. A pH of 4.88 or less is good, but a pH of up to 4.0 is preferred for taste.

[Brief explanation of the drawing]

FIG. 1 is a partially sectional front view of an embodiment of the invention.

[Explanation of symbols]

1 Container 2 Jelly 3 Fruits 4 Pancakes 5. Product

Claims (1)

[Scope of Claims] [Claim 1] A sponge-like food whose pH has been adjusted to 4.0 to 5.0 and a gel-like food are layered together, and this is heat sterilized in a sealed state. Sponge-like food.Claim 2: The sponge-like food according to claim 1, wherein the pH adjustment is performed by including an organic acid-containing liquid.Claim 3: The organic acid is lactic acid, citric acid, acetic acid, or tartaric acid. Sponge-like food according to claim 1 [Claim 4
] The sponge-like food according to claim 1, wherein the sponge-like food is a pancake, pancake, okonomiyaki, sponge cake, or bread. [Claim 5] A claim where the gel-like food is a pudding, jelly, or other gel-like paste food. The sponge-like food according to claim 1. [Claim 6] The heat sterilization treatment temperature is 80°C to 95°C.
Claim 7: A sponge-like food according to claim 1, wherein the sponge-like food is baked by a conventional method and treated with an organic acid to adjust the pH to 4.0 to 5.0.
A method for producing a sponge-like food product characterized by heat sterilization treatment in a sealed state.Claim 8: A sponge-like food product baked by a conventional method is immersed in an organic acid-containing liquid to adjust the pH to 4.0 to 5.0. A method for producing a sponge-like food product, which comprises preparing the prepared food, placing it on top of a gel-like food contained in a container, sealing the container, and heat sterilizing the food at 80°C to 95°C for 20 to 40 minutes [ 9. The method for producing a sponge-like food according to claim 7 or 8, wherein the sponge-like food is one or more of pancakes, pancakes, okonomiyaki, sponge cake, or bread. The method for producing a sponge-like food according to claim 8, which is a jelly or gel-like paste food material.