JPH08205775A - Filling material - Google Patents

Abstract

PURPOSE: To obtain a filling material having excellent heat stability and dispersibility, etc., and capable of uniformly dispersing into food such as cake by containing tamarind gum, carrageenan or agar-agar and sugar. CONSTITUTION: The objective material contains (A) tamarind gum (preferably having a viscosity of 1wt.% aqueous solution of >=100cps at 25 deg.C), (B) carrageenan (preferably κ-carrageenan) or agar-agar (preferably having >=600g/cm<2> gel strength measured by Japan agar-agar producing fishery cooperation) and (C) sugar (preferably sugar or glutinous starch syrup). Preferably, the mixing weight ratio of the components A to B is 1:(0.5-3) and the mixing weight ratio of the component C is 1-30 times of total weight of the components A and B. The material is preferably obtained by adding water to the components A-C and usually blending at 50-100 deg.C for 5-60min, and adding and blending starch, gums, seasonings and pigments, etc., as necessary, then usually drying the resultant mixture by a hot air drying method preferably at 65-75 deg.C for 5-60min.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a filling material, particularly a food filling material such as bread, cake and noodles. The filling material can also be used as a food topping material.

[0002]

2. Description of the Related Art It is known to use various raw materials as a filling material. For example, Japanese Patent Application Laid-Open No. 54-160781 discloses a filling material obtained by kneading and dispersing a dispersant and a disintegrant together with microcrystalline cellulose in the presence of water, and then drying. In this publication, as a dispersant, taragant gum, karaya gum, ghatti gum, carrageenan, full cerelan, and zanthan gum, particularly preferably karaya gum and xanthan gum, as a disintegrant, sucrose, glucose,
It is disclosed that low-viscosity modified starch is particularly preferably used among sugars such as fructose and lactose, and starch degradation products such as dextrin, cyclodextrin and low-viscosity modified starch.

JP-A-2-186942 discloses (a) edible oils and fats, (b) powdered foods imparting flavor, (c) starches, at least one of gum and dietary fiber, and (d) edible emulsifier. Is disclosed. In this publication,
(B) Powdered foods imparting flavor include powders of sugars such as sugar, glucose, fructose, oligosaccharides, lactose and xylose, powders of soybean protein, wheat protein, casein, albumin, gelatin, etc. (c) Starches As gums and dietary fibers, starches such as corn starch, potato starch, tapioca starch and wheat starch; gum arabic, karaya gum, tamarind gum, locust bean gum, carrageenan gum, agar, ferracelan, mannan,
Powders of gums such as xanthan gum and gellan gum; powders of dietary fiber such as fruit pulp and wood pulp are disclosed, but there is no example in which the gums are specifically used.

JP-A-4-207155 discloses that the oil phase comprises 30 to 70% by weight of the whole and the water phase comprises 70 to 30% by weight of the whole, and in the water phase, 50 to 80% by weight of the whole water phase. %
Is a sugar, 1 to 25% by weight is a water-insoluble solid content, 0.1 to 3% by weight is a protein, and 0.05 to 1% by weight is carrageenan.

[0005]

The conventional filling materials are not yet satisfactory. An object of the present invention is to provide a filling material having excellent heat resistance, dispersibility and the like for foods by combining specific raw materials.

[0006]

The present invention relates to a filling material containing tamarind gum, carrageenan or agar and sugar and having excellent heat stability, dispersibility and the like. As the tamarind gum used in the present invention, various kinds are used regardless of the degree of purification, but preferably 1% by weight.
An aqueous solution having a viscosity of 100 CPS or more at 25 ° C. is used.

Various types of carrageenan are used, but κ-carrageenan is preferably used. As the agar, those having various gel strengths are used, but the gel strength (Nissha water type) is preferably 600.
Those having g / cm ² or more are used. As sugar, sugar,
Glucose, starch syrup, sorbit, dextrin, reduced dextrin and the like, preferably sugar and starch syrup are used. The mixing ratio (weight) of tamarind gum and carrageenan or agar is 1: 0.1 to 10, preferably 1: 0.5.
~ 3.

The mixing ratio of sugar is 0.5 to 100, based on the total weight of tamarind gum and carrageenan or agar.
The amount is preferably 1 to 30 times. Next, a method for manufacturing the filling material of the present invention will be described. Add water to tamarind gum, carrageenan or agar and sugar and mix. Mixing is usually at a temperature of 50-100
Perform at 5 ° C for 5-60 minutes. Further, if necessary, sugars similar to the above, cereals such as wheat flour and rice flour, starches such as wheat starch, corn starch and potato starch, pregelatinized starches thereof, gums such as guar gum, gum arabic, tragato gum and tara gum. , Strawberry puree, apple puree,
Fruit puree such as citrus puree, dairy powder such as cheese powder and cream powder, sauces such as pizza sauce, salt, paste such as curry paste,
Citric acid, acidulant such as vinegar, strawberry flavor, flavor such as curry flavor, salami powder, curry spice, spices such as cinnamon, chicken extract, umami extract,
A seasoning such as sodium glutamate and a colorant such as a strawberry color are added and mixed, and then the mixture is dried to produce a filling material (sugar concentration: 40 to 75 Brix). Drying is usually performed by a hot air drying method such as a tunnel, belt, drum, fluidized bed, or shelf type, at 80 ° C. or lower, preferably 65 to
Perform at 75 ° C. for 5-60 minutes.

The shape of the filling material produced is arbitrary, but the volume is 0.1 to 10 cm ³ , preferably 0.2 to ³ cm ^3.
The noodle-shaped, spherical, plate-shaped, etc. are preferable. In order to manufacture the filling material having these shapes, an apparatus suitable for manufacturing these shapes may be used. For example,
In order to produce a noodle-like filling material, the mixture may be put in an extruder with a nozzle, extruded from the nozzle and cooled, and then cut into a suitable length (for example, 1 to 5 cm) and dried.

Foods (for example, bread, cakes, noodles, etc.) can be produced by a conventional method using the filling material of the present invention. For example, bread and cake are produced by the following method. The bread dough used in the bread manufacturing method is mixed after adding flour, yeast, salt, filling material, water, and optionally sugar, skim milk powder, yeast food, shortening, gluten, emulsifier (monoglyceride, etc.), egg, etc. It is obtained by

Bread-making methods include direct kneading method and medium seed method. The former is a method of making dough by mixing all raw materials from the beginning, and the latter is a method of adding yeast and water to a part of flour first. Is a medium-sized dough, and after fermentation, the remaining ingredients are combined to make the main kneaded dough. The fining material is added when making a medium-sized dough or a kneaded dough. Bread is made using the above-mentioned dough by a conventional method (proofing, baking). Method for producing cake It is produced by adding wheat flour, eggs, sugar, filling material, water and, if necessary, gluten, milk, fresh cream, foaming agent, flavor and the like, mixing, molding and baking.

The main advantages in producing foods (bread, cakes, noodles, etc.) using the filling material of the present invention are:
The following points can be given. (1) The filling material can be easily mixed when kneading the dough. (2) The filling material does not pop out when the material is degassed (molder). (3) In a food manufacturing method that requires a baking process such as bread, the filling material does not burn to the edible mold. (4) The filling material is uniformly dispersed in the food.

[0013]

EXAMPLES Examples and comparative examples will be shown below. Example 1 To 40 kg of water was added a mixture of 1.4 kg of tamarind gum, 1.0 kg of agar and 5 kg of sugar, and the mixture was heated at 90 ° C for 15 minutes. To this was added a solution prepared by dispersing 4 kg of wheat starch and 36 kg of sugar in 7 kg of water, and stirred until the sugar was completely dissolved. Thereafter, 5 kg of strawberry puree, 200 g of strawberry flavor, 300 g of strawberry pigment and 500 g of citric acid were added to and mixed with this solution. Then mix this mixture with 6
It was extruded from a nozzle having a diameter of mm, cooled, and cut into a length of 2 cm. The cut product was dried in a tunnel dryer that emits hot air at 70 ° C. until the brix became about 60 to produce a filling material. The brix of this filling material is 6
2 and the volume was 0.25 cm ³ . Comparative Example 1 A filling material was produced in the same manner as in Example 1 except that 2.8 kg of tamarind gum was used instead of tamarind gum and agar. The brix of this filling material was 62 and the volume was 0.25 cm ³ . Comparative Example 2 A filling material was produced in the same manner as in Example 1 except that 2.8 kg of agar was used instead of tamarind gum and agar. The brix of this filling material was 62 and the volume was 0.26 cm ³ . Example 2 To 40 kg of water, 1.4 kg of tamarind gum and 2. K-carrageenan.
After adding a mixture of 5 kg and 5 kg of sugar, the mixture is heated at 90 ° C for 15
Heated for minutes. 4kg wheat starch and 19kg starch syrup
Was added to 7 kg of water, and the mixture was stirred until the starch became pasty. Then, 5 kg of curry paste, 200 g of curry flavor, 300 g of curry spice, 400 g of citric acid, 500 g of vinegar, 50 g of salt, 200 g of chicken extract and 200 g of Mybase S [umami extract: Kyowa Fermentation Co., Ltd.] and mixed. . Then, this mixture was extruded from a nozzle having a diameter of 6 mm, cooled, and cut into a length of 2 cm. Dry the cut pieces with a hot air dryer at 70 ° C until the brix becomes about 60,
A filling material was manufactured. The brix of this filling material was 62 and the volume was 0.25 cm ³ . Comparative Example 3 A filling material was produced in the same manner as in Example 2 except that 3.9 kg of κ-carrageenan was used instead of tamarind gum and κ-carrageenan. The brix of this filling material is 62 and the volume is 0.26 cm.
^{Was 3} . Example 3 51 kg of water, 1.5 kg of tamarind gum, 1. K-carrageenan.
A mixture of 5 kg, agar 0.5 kg, guar gum 0.1 kg and sugar 5 kg was added, the gum was swelled for 10 minutes and then heated at 90 ° C. for 15 minutes. To this, 50 kg of starch syrup was added and stirred, and then concentrated until the solution had a Brix of 55. Next, add 2 kg of pizza paste, 1 kg of salami powder, 1 kg of cheese powder, 300 g of flavor mix (tomato flavor and peas flavor), 500 g of citric acid,
2 kg of wheat flour, 0.3 kg of salt and 0.8 kg of Mybase S were added and mixed. Then, this mixture was extruded from a nozzle having a diameter of 6 mm, cooled, cut into 3 cm, and dried in the same manner as in Example 1 until the brix became about 65, to produce a filling material. The brix of this filling material was 70, and the volume was 0.75 cm ³ . Example 4, Comparative Examples 4 and 5 A new type of bread in which strawberries were interspersed by the middle seed method was produced by the following composition and process.

[0014] Process conditions (medium) Mixing time: low speed 3, high speed 1 (min) Forging temperature: 24.0 (℃) Fermentation time: 4 hours (27 ℃) End temperature: 28 (℃) Process conditions (main mixing) Mixing Time: Slow 2, fast 3, shortening put Slow 1, fast 7, fining put.

Low speed 1 (min) Kneading temperature: 28.0 (° C) Floor time: 15 (min) Dough division: 450g Bench time: 15 (min) Degassing proofer: 38 ° C, humidity 85%, 50 minutes baking Composition: 200 ° C., 25 minutes The evaluation is shown in Table 1.

[0016]

[Table 1]

Example 5 and Comparative Example 6 In the production of bread in Example 4, the filling material obtained in Example 2 (Example 5) or Comparative Example 3 was used.
A new type of bread with scattered curry was produced in the same manner as in Example 4 except for replacing the one obtained in (Comparative Example 6). The evaluation is shown in Table 2.

[0018]

[Table 2]

Example 6 A new tamped cake was prepared according to the following formulation and process. Process Eggs, Ester Kyowa, vanilla flavor, Probian and water were added. Mixing: low speed 1 minute, high speed 45 seconds The cake mix was added. Mixing: low speed 2 minutes, high speed 5 minutes Filling material was added. Mixing: Low speed 30 seconds Kneading temperature: 23.0 ° C Dough density: 0.50 Dough weight (No. 6): 350g Baking: 180 ° C, 35 minutes It was a new type of cake with strawberry jam scattered throughout the cake without the filling material sinking to the bottom.

[0020]

The filling material of the present invention is excellent in heat resistance, dispersibility and the like, and by using the filling material, a food (bread, cake, noodles, etc.) in which the filling material is uniformly dispersed can be produced. it can.

Claims (3)

[Claims] 1. A filling material containing tamarind gum, carrageenan or agar and sugar. 2. A method for producing a food, which comprises kneading wheat flour, the filling material according to claim 1 and water and then producing the food by an ordinary method. 3. The method according to claim 2, wherein the food is bread, cake or rice.