JPH04229143A - Spongy food and production thereof - Google Patents
Spongy food and production thereofInfo
- Publication number
- JPH04229143A JPH04229143A JP2414632A JP41463290A JPH04229143A JP H04229143 A JPH04229143 A JP H04229143A JP 2414632 A JP2414632 A JP 2414632A JP 41463290 A JP41463290 A JP 41463290A JP H04229143 A JPH04229143 A JP H04229143A
- Authority
- JP
- Japan
- Prior art keywords
- food
- sponge
- gel
- jelly
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000015110 jellies Nutrition 0.000 claims abstract description 16
- 239000008274 jelly Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract 2
- 235000012771 pancakes Nutrition 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 11
- 150000007524 organic acids Chemical class 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 4
- 235000011962 puddings Nutrition 0.000 claims description 4
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000010979 pH adjustment Methods 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 101150073877 egg-1 gene Proteins 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 210000004215 spore Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】0001
【産業上の利用分野】この発明は、pHを調整した後、
加熱殺菌処理したスポンジ状食品又はpH調整したスポ
ンジ状食品をゼリー状食材に層着し、これを加熱殺菌処
理したスポンジ状食品及びその製造方法に関する。[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】0002
【従来の技術】従来、生地に有機酸を添加し、最終生地
のpHを6.5〜4.5に調整する焼き菓子類の製造法
が知られていた(特公昭58−23048号)。また、
多孔性のスポンジ状基材にプリン質を含浸固化させる菓
子も知られていた(特開昭52−136960号)。更
に、菓子、パン類の食品防腐剤としてエタノール、乳酸
、酢酸などが知られていた(特開昭56−140878
号)。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】0003
【発明により解決すべき課題】前記における生地に有機
酸を添加する発明は、最終製品のpHを6.8〜4.5
に調整することを目的としたものであって、保存性につ
いて必ずしも万全ではない。また、スポンジ状基材にプ
リン質を含浸固化させる発明については、保存性につい
ての効果的抑制がない。更に、食品防腐剤については、
その使用方法によって効果に多大の相違がある。例えば
単なる噴霧のみでは十分の保存期間を確保することは困
難である。[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】0004
【課題を解決する為の手段】然るにこの発明は、スポン
ジ状食品のpHを4.0〜5.0(好ましくはpH4.
1〜4.5)に調整した後、密封して加熱殺菌処理する
ので、前記従来の問題点を悉く解決し、長期間の保存に
耐え得るスポンジ状食品及びその製造方法を得たのであ
る。[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.
【0005】即ちこの発明は、pHを4.0〜5.0に
調整したスポンジ状食品とゲル状食材とを層着し、これ
を密封状で加熱殺菌処理したことを特徴とするスポンジ
状食品である。また、pH調整は有機酸含有液を含ませ
ることとしたものである。次に、有機酸は、乳酸、クエ
ン酸、酢酸又は酒石酸としたものである。更に、スポン
ジ状食品をパンケーキ、ホットケーキ、お好み焼き、ス
ポンジケーキ又はパンとしたものである。また、ゲル状
食材をプリン、ゼリー、その他のゲル状ペースト状食材
としたものである。次に、加熱殺菌処理温度を、80℃
〜95℃としたものである。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】更に方法の発明は、常法により焼成したス
ポンジ状食品を有機酸で処理してpHを4.0〜5.0
に調整した後、密封状態で加熱殺菌処理することを特徴
としたスポンジ状食品の製造法である。[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】他の発明は、常法により焼成したスポンジ
状食品を有機酸含有液に浸漬してpHを4.0〜5.0
に調整し、これを容器に収容したゲル状食材の上に載せ
、前記容器を密封して、80℃〜95℃、好ましくは8
5℃〜95℃で20分〜40分間加熱殺菌処理すること
を特徴としたスポンジ状食品の製造方法である。次に、
スポンジ状食品をパンケーキ、ホットケーキ、お好み焼
き、スポンジケーキ又はパンの一種又は複数種としたも
のである。又、ゲル状食材をプリン、ゼリー又はゲル状
ペースト状食材としたものである。[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】[0008]
【作用】この発明は、スポンジ状食品のpHを4.0〜
5.0に調整することによって、静菌すると共に、加熱
殺菌を併用することによって保存性を著しく向上するこ
とができる。[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】[0009]
【実施例1】
原料配合(重量% ミックス粉)
小麦粉 66.0
特グラニュー糖 12.8
膨剤 1.8全脂粉乳
6.7
卵白粉 2.8米粉
2.2塩
0.8クチナシ色素 0.2
油脂 6.7前記各原料を
混合してミックス粉とする。前記ミックス粉100に対
し、液卵6.7%、油脂4.7%及び水71.4%を加
えてホバートミキサーで低速1分と中速3分で混合する
。[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.
【0010】次に、加熱鉄板(140℃〜150℃)に
前記混合物を所定量分取し、片面3分焼き、ついで反転
して1分焼く。この場合に直径10〜11cm(鉄板上
に原料をのせると、自動的に拡がり、この直径となる)
、重さ32〜34g、厚さ0.6〜0.8cm、pH7
.60のパンケーキができる。前記パンケーキを常温5
%乳酸液に1〜2秒間浸漬する。この場合に乳酸液はパ
ンケーキへ8〜10g吸収されるので、pHは4.00
〜4.20になる。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】前記におけるパンケーキの酸処理時間を短
時間(1〜2秒)にする為には薄く焼くことが好ましい
。即ち温度と時間の関係は表1の通りである。[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】0012
【表1】[Table 1]
【0013】またこの発明のパンケーキは一面と他面と
は焼時間を変えて、ゼリーに当接する面については気泡
を多く生成させ、ゼリーとの付着性を向上させる(表2
)。[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】[0014]
【表2】[Table 2]
【0015】前記実施例において、膨剤反応の後、生地
のpHが高くならないように膨剤を選定することが好ま
しい。また、pHの低いパンケーキを加熱殺菌すると製
品の色が白っぽくなるので、予め色素を添加しておくこ
とが好ましい。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】食中毒原因菌として、とくに重視されてい
るポツリヌスA型菌及びB型菌胞子は、pH4.8以上
の食品中で発育し毒素を生産する。そこで、安全側に判
断し、pH4.5を越える食品では菌胞子が発育するお
それがあるものとみなし、非酸性食品(pH5.0より
上)、中酸性食品(pH4.5〜5.0)及び酸性食品
(pH3.7〜4.5)と分類されている。そこで、パ
ンケーキの場合には乳酸液含浸によりpHを4.0〜4
.2にして酸性食品にしている。前記含浸時間とpH又
は食感との関係を試験した所、表3の結果を得た。[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】[0017]
【表3】[Table 3]
【0018】前記における5%乳酸液のpHは2.10
、パンケーキの重量34g、pH7.60であった。パ
ンケーキと層着するゼリーケーキは次のようにして製造
する。配合は表4の通りである。[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】[0019]
【表4】[Table 4]
【0020】前記材料を用いてゼリーケーキを製造する
順序を示す。[0020] The order of manufacturing a jelly cake using the above materials is shown below.
【0021】先づ水にクエン酸ソーダと上白糖及びカラ
ギーナン製剤を添加し、撹拌分散させると共に、加熱を
開始する。最終的にpH3.7、糖度Bx20のゼリー
を得た。この場合にフルーツ80g、ゼリー溶液を混合
する。フルーツとしては黄桃35g、みかん30g、パ
イン15gを用いるか、あんず50gとみかん30gを
用いることもできる。[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】前記、加熱は80℃で5分間保持する。つ
いで、果汁、色素及びフレーバーを添加し、混合する。
次に、50%クエン酸溶液添加後、液温を65℃〜70
℃に保温し、撹拌して所定の容器1に200gのゼリー
2を充填するか、フルーツ80g3は前もって入れてお
くことにする。[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.
【0023】前記のようにして冷却すれば、ゼリーが固
化するので、その上に、前記において製造した5%乳酸
液を8g〜10g浸み込ませたパンケーキ4を載せる(
図1)。必要に応じ、酒をパンケーキに添加して容器を
耐熱性フィルム6でシールした後、95℃で30分間加
熱殺菌した後、冷却すれば製品5ができる。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】[0024]
【実施例2】お好み焼きの実施について。[Example 2] Regarding the implementation of okonomiyaki.
【0025】
原料配合
小麦粉 300g 豚肉
100g 塩
4g 水 600g
天かす 30g 砂
糖 2g 卵 1
個 いか 30g
青のり 10g キャベツ 10
0g えび 30g
たら 30g ねぎ
10g先づ小麦粉と水と卵を加えて良く混
合した後、その中へ他の材料を加えて撹拌し、所定量(
直径10cm厚さ5mm〜10mmになる量)鉄板上へ
流し込む。そこで鉄板を加熱し、180℃〜200℃で
片面2〜3分焼成し、反転して2〜3分焼成する。この
ようにして出来た製品を常温に冷却した後、2.5%乳
酸液に3分間漬け込む。これを出した後、真空包装し、
95℃で20分間加熱殺菌する。この場合に、製品のp
Hは7.5から4.3に低下した。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】前記により製造したお好み焼きを常温暗所
で6ヶ月間保存した所、腐敗せず食感良好であった。[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】[0027]
【実験例1】次にゼリーケーキについて実験例を示すと
表5のようになった。[Experimental Example 1] Table 5 shows an experimental example of jelly cake.
【0028】[0028]
【表5】[Table 5]
【0029】保存テスト…35℃温度70%の環境下で
耐久テストを行った。常温流通の条件より苛酷な条件で
試験している。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.
【0030】(A)…パンケーキの酸浸漬を行わず、加
熱殺菌のみとした。(A)...The pancakes were not immersed in acid, but only heat sterilized.
【0031】(B)…パンケーキの酸浸漬だけ行い加熱
殺菌はしなかった。(B)...The pancakes were only immersed in acid but not heat sterilized.
【0032】[0032]
【発明の効果】前記試験例のように、pH調整と加熱殺
菌の両方を行った場合に限り保存期間を著しく長くする
ことができる効果がある。然してpHは4.88以下が
良好であるが、味覚上4.0位までが好ましい。[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.
【図1】この発明の実施例の一部を断面した正面図であ
る。FIG. 1 is a partially sectional front view of an embodiment of the invention.
1 容器 2 ゼリー 3 フルーツ 4 パンケーキ 5 製品 1 Container 2 Jelly 3 Fruits 4 Pancakes 5. Product
Claims (1)
ンジ状食品とゲル状食材とを層着し、これを密封状で加
熱殺菌処理したことを特徴とするスポンジ状食品【請求
項2】 pH調整は有機酸含有液を含ませることとし
た請求項1記載のスポンジ状食品 【請求項3】 有機酸は、乳酸、クエン酸、酢酸又は
酒石酸とした請求項1記載のスポンジ状食品【請求項4
】 スポンジ状食品をパンケーキ、ホットケーキ、お
好み焼き、スポンジケーキ又はパンとした請求項1記載
のスポンジ状食品 【請求項5】 ゲル状食材をプリン、ゼリー、その他
のゲル状ペースト状食材とした請求項1記載のスポンジ
状食品 【請求項6】 加熱殺菌処理温度を、80℃〜95℃
とした請求項1記載のスポンジ状食品 【請求項7】 常法により焼成したスポンジ状食品を
有機酸で処理してpHを4.0〜5.0に調整した後、
密封状態で加熱殺菌処理することを特徴としたスポンジ
状食品の製造法 【請求項8】 常法により焼成したスポンジ状食品を
有機酸含有液に浸漬してpHを4.0〜5.0に調整し
、これを容器に収容したゲル状食材の上に載せ、前記容
器を密封して80℃〜95℃で20分〜40分間加熱殺
菌処理することを特徴としたスポンジ状食品の製造方法
【請求項9】 スポンジ状食品をパンケーキ、ホット
ケーキ、お好み焼き、スポンジケーキ又はパンの一種又
は複数種とした請求項7又は8記載のスポンジ状食品の
製造方法 【請求項10】 ゲル状食材をプリン、ゼリー又はゲ
ル状ペースト状食材とした請求項8記載のスポンジ状食
品の製造方法[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2414632A JPH04229143A (en) | 1990-12-27 | 1990-12-27 | Spongy food and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2414632A JPH04229143A (en) | 1990-12-27 | 1990-12-27 | Spongy food and production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH04229143A true JPH04229143A (en) | 1992-08-18 |
Family
ID=18523087
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2414632A Pending JPH04229143A (en) | 1990-12-27 | 1990-12-27 | Spongy food and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH04229143A (en) |
-
1990
- 1990-12-27 JP JP2414632A patent/JPH04229143A/en active Pending
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