JPH09262060A - Soft bun filled with bean jam and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bean jam-filled soft bun exhibiting such a mild flavor as that of yogurt and excellent in cool touch, taste and appearance by wrapping a fermented milk product with a dough for the bean jam-filled soft bun by the use of a bean jam-wrapping machine. SOLUTION: This soft bun filled with bean jam is obtained by wrapping a fermented milk product, such as yogurt, containing fruits or their processed products with a dough of the soft bun filled with the bean jam by the use of a bean jam-wrapping machine. The fermented milk product preferably has a hardness of 10-150g/0.785cm<2> (measurement conditions: a product temperature of 5 deg.C, and a table speed of 5cm/min) as a theometer measurement value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to steamed bun and a method for producing the same.

[0002]

2. Description of the Related Art Since ancient times, Kuzumanju has been known as a kind of steamed confectionery. This is a steamed bun that is wrapped in a kudzu dough that is a half-turned red bean paste and steamed, and is a raw confectionery that has a transparent appearance that gives a cool sensation. In recent years, fresh sweets made of water bun imitating such an appearance have been manufactured and marketed, but unlike water bun, this water bun is made by wrapping the bean paste in the water bun that has been turned upside down, and it takes time to re-steam. Is unnecessary. However, when the dough of the steamed bun is 40 ° C. or less during the encapsulation, the dough becomes hard and the gloss of the surface is impaired. Therefore, it is not possible to use the encapsulation that does not have heat resistance like the bean paste.

On the other hand, yogurt is roughly classified into soft type and hard type according to its shape. Soft yogurt includes pulp type and drink type (liquid type), and hard yogurt includes flavor type and plain type. Although the latter hard yogurt is hard type, it is soft enough to be scooped in a spoon and has a brittle property that it loses its shape with a slight stress. Therefore, conventionally, a confectionery in which a fermented dairy product such as yogurt is wrapped in a steamed bun dough has not been produced.

The applicant of the present invention has excellent heat resistance as a filling material, shows a proper binding property to ingredients such as bread spreads, and has stable spreadability in which hardness does not easily change due to environmental temperature. I applied for a method for producing yogurts at low cost as Japanese Patent Application No. 7-111638.

[0005]

[Means for Solving the Problems] The inventors of the present invention prepared the above-mentioned yogurt wrapped in a steamed bun dough and ate it. As a result, a frozen dessert having a mellow flavor of lactic acid fermentation, which has never been obtained, was obtained. We obtained the knowledge that it can be manufactured, and completed the present invention.

That is, the present invention provides a steamed bun prepared by wrapping a fermented dairy product in a steamed bun dough, and a method for producing a steamed bun, which comprises wrapping the fermented dairy product in a steamed bun dough using a wrapping machine. is there. In the present invention, the steamed bun dough may be obtained using a commercially available steamed bun flour, generally, steamed bun flour, sugar, obtained by heat treatment of a mixture of water, the whole It is preferable that the fluffed dough that has been heat-treated until it becomes transparent has a sugar concentration of 30% or more.

Fermented dairy products have a good yogurt flavor, but such yogurts have a hardness of 10 to 150 g / 0.785 cm 2 as a rheometer measurement value (measurement conditions: product temperature 5 ° C., diameter 1 cm Plunger, table speed 5cm /
Min, Fudo Kogyo Co., Ltd.).
If the measured value of the rheometer is less than the lower limit, it is too soft and difficult to wrap, and if it exceeds the upper limit, it is too hard and the workability tends to be deteriorated.

Although such yogurts may be produced by any method, for example, those disclosed in Japanese Patent Application Laid-Open No. 7-111638 filed by the present applicant are suitable. That is, a method for lactic acid fermentation of a cream mix containing 2 to 15% by weight of protein, 2 to 15% by weight of lactic acid-utilizing saccharide, 5 to 30% by weight of oil and fat, 40 to 80% by weight of water, and lactic acid. 0.2% stabilizer before or after fermentation
The lactic acid bacterium used for lactic acid fermentation is a single bacterium belonging to the genus Lactobacillus or the genus Streptococcus, or a mixed bacterium.

In the above yogurts, the protein may be milk, processed milk, fresh cream, skim milk, skim milk powder, whole milk powder, caseinate such as acid casein, rennet casein or casein sodium, or whey protein. Examples thereof include derived milk proteins and proteins derived from various animals and plants. When the protein amount is less than the lower limit, the body property is insufficient, and when the protein amount exceeds the upper limit, a cheese-like texture is formed, which is not preferable.

Examples of the lactic acid bacterium-utilizing saccharide include lactose derived from dairy products such as skimmed milk powder or lactose synthesized from glucose and galactose. If the lactic acid bacterium-utilizing saccharide is less than the lower limit, the flavor due to lactic acid fermentation is reduced. If the brewing is insufficient, on the other hand, if the amount exceeds the upper limit, odorous components are excessively produced and a harsh taste is felt, which is not preferable.

Examples of the oil and fat raw material include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkeys. Fat, cacao butter,
Palm oil, vegetable oils such as palm kernel oil and milk fat, tallow,
Animal fats and oils such as lard, fish oil, whale oil and the like can be exemplified, and any fats and oils such as the above fats and oils alone or mixed oils or processed fats and oils subjected to hardening, fractionation, transesterification and the like may be used. -Dairy products such as raw cream can also be used as a milk fat source. 5 to 30% by weight of oil and fat,
It is preferably used so as to be contained in an amount of 10 to 25% by weight. When the amount is less than the lower limit, it is impossible to impart appropriate body property to the product.

It is preferable that the water content be 40 to 80% by weight, and if the content is less than the lower limit, the emulsified state becomes unstable and the viscosity tends to increase, resulting in poor workability. On the other hand, if it exceeds the upper limit, it tends to be too soft and the workability tends to deteriorate.

As the stabilizer, locust bean gum,
Guar gum, xanthan gum, gums such as gum arabic, cellulose derivatives such as micronized cellulose or carboxymethylcellulose or water-soluble hemicellulose, or starch obtained from corn, rice, potato, tapioca, wheat, sweet potato, and the like, and In addition to these raw starches,
Modified starches such as phosphorylated starch and α-modified starch can be used. The amount of the stabilizer added is 0.2 to 5% by weight, preferably 0.1.
5-4% by weight is suitable. The stabilizer can be added before or after the lactic acid fermentation, but it is preferable to add it after the lactic acid fermentation in terms of work stability.

A cream mix is prepared by using each of the above components, and an emulsifier is used in the preparation. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, for example, lecithin, fractionated lecithin with alcohol or the like, partially hydrolyzed lecithin with acid or alkali or enzyme, sucrose fatty acid ester, propylene glycol. Fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerol fatty acid ester, further acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc. An acid monoglyceride can be illustrated. It is advisable to use one or more of these emulsifiers in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight, based on the fat and oil. In addition to the above emulsifiers, known additives such as calcium salts and phosphates can be used.

The cream mix prepared by a conventional method using each of the above components is usually subjected to homogenization, sterilization and cooling, and then subjected to lactic acid fermentation. Lactic acid fermentation is performed using a yogurt starter at 20 to 50 ° C. until pH 3.50 to 5.0, preferably pH 3.8 to 4.8, but after fermentation, the pH should be adjusted using an organic acid or an alkaline salt. You can also When the pH is higher than this, the shelf life tends to be poor, and when the pH is lower than this, the acidity is so strong that the flavor as a whole cannot be harmonized. Therefore, it is appropriate to adjust the pH within the above range. Then, heat sterilization is preferably carried out at 60 to 95 ° C. The cream mix may be prepared by appropriately diluting natural fresh cream with milk, skim milk or the like.

The lactic acid bacterium for yogurt to be subjected to lactic acid fermentation may be a single or mixed bacterium of the genus Lactobacillus or Streptococcus which can be used for ordinary yogurt. Specifically, as the genus Lactobacillus, Lactobacillus
Bulgaricus, Lactobacillus lactis, Lactobacillus delbrucky, Lactobacillus helveticus, Lactobacillus acidophilus, etc. can be exemplified.
Examples of the genus Streptococcus include Screptococcus thermophilus. In the present invention, in addition to the above-mentioned lactic acid bacteria for yogurt, a fermented dairy product having a cheese flavor using a cheese flavor-producing bacterium may be used.

Further, for the purpose of imparting flavor, in addition to yogurt flavors, flavors such as butter flavor, milk flavor and cheese flavor, various spices, various fruits or processed products thereof. , For example, fruit jam, fruit paste, full-tuple or full-
Powders, sucrose and gluco-to add sweetness
Monosaccharides and oligosaccharides such as sugar, fructose and maltose, sugar alcohols such as sorbitol, maltitol and lactoitol, aspartame, stevia and somatine. Sweetener, β-carotene for the purpose of coloring,
A coloring amount such as an anato-dye may be appropriately used.

As the final stage of the above process, homogenization and cooling are performed. Homogenization is 40 ° C or higher, preferably 70-90.
The homogenizing pressure is suitably 0 to 200 kg / cm2.

In the present invention, the fermented dairy product produced as described above is wrapped with water bun dough, but a conventionally known wrapping machine can be used for wrapping. As such a wrapping machine, one manufactured by Leon Automatic Machine Co., Ltd. is suitable.

The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the present invention is not particularly limited. All parts and% are based on weight.

Example 1 680 parts of commercially available steamed bun flour (Rhoso grass for Inagel wrapping machine, manufactured by Ina Food Industry Co., Ltd.), 1320 parts of granulated sugar and 3200 of water
The mixture of parts was heat-treated until the whole became transparent, to prepare a full-scale dough. This dough had a sugar concentration of 40%.

Further, 19 parts of hydrogenated rapeseed oil (melting point 31 ° C.) was added to 60 ° C.
Lecithin and monoglyceride 0.05 each while warming
Part of the mixture was added and dissolved by stirring to prepare an oil phase. On the other hand, water 65
16 parts of skim milk powder was gradually added to the aqueous phase while heating the mixture to about 30 ° C. and stirring with a homomixer.

The oil phase was pre-emulsified in the above aqueous phase at 70 ° C. for 30 minutes, then sterilized, and then 100 kg with a homogenizer.
A homogenized mixture was prepared by homogenizing under a pressure of / cm 2 and rapidly cooling to 40 ° C. The composition of this cream mix is oil
19.0%, protein 5.3%, water 65.0%, lactic acid bacteria assimilating sugar 8.
It was 8% and ash content 1.9%.

To the cream mix thus obtained,
1 part of yogurt starter (mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus) was added, and fermentation was carried out at 37 ° C for 10 hours to obtain a fermentation liquid of pH 4.2. After sterilizing this fermented product at 80 ° C for 30 minutes,
To 100 parts of this fermentation liquid, 1 part of starch, 0.1 parts of salt
Parts and milk flavor 0.05 parts were added, and the mixture was kneaded at 80 ° C for 10 minutes, and further homogenized under a pressure of 100 kg / cm2,
It was filled in a plastic film tube, sealed, and rapidly cooled to 5 ° C. to obtain yogurts. The rheometer measurement value of this yogurt was 50 g / 0.785 cm 2. However, the measurement conditions were: product temperature 5 ° C, diameter 1 cm plunger, table speed 5 cm / min (Fudo Kogyo KK).

The yogurt thus obtained and the steamed bun dough prepared in advance are used for wrapping machine (manufactured by Leon Automatic Co., Ltd., N208).
Type), outer M nozzle, fixing ring 42φ,
Inner nozzle 36φ, constant-velocity in-cluster, enclosure shutter 10-45, steamed bun dough at the time of wrapping. The steamed bun thus obtained had a mellow yogurt taste and was extremely delicious.

Example 2 A mixture of 200 parts of yogurt and 100 parts of strawberry jam (F-20, manufactured by Songton Co., Ltd.) in Example 1 was used. A flavorful water bun with a mixed strawberry flavor was obtained.

Example 3 In Example 1, a mixture of 200 parts of yogurt and 100 parts of blueberry jam (F-20, manufactured by Songton Co., Ltd.) was used. A flavorful water bun with a mixed blueberry flavor was obtained.

Example 4 In Example 1, a mixture of 200 parts of yogurt and 100 parts of mandarin orange (F-20, manufactured by Songton Co., Ltd.) was used. A bun with a rich flavor mixed with the flavor of mandarin oranges was obtained. Strawberry jam

Examples 5 to 8 In Example 1, 100 parts of yogurt were added to each of the following whipped tastes (whipped cream sauce,
A mixture of 15 parts of each of Naridzuka Corporation, was used, and the other products were prepared in the same manner. As a result, flavorful water buns were obtained by mixing yogurt with the flavor of each fruit.

○ Strawberry (Example 5) ○ Blueberry (Example 6) ○ Orange (Example 7) ○ Melon (Example 8)

Comparative Example 1 When commercially available yogurt was used and the same procedure as in Example 1 was carried out, it was too soft and could not be put in the filling machine without being put into the filling machine. The rheometer measurement value of this commercially available yogurt measured under the same conditions as in Example 1 was 5 g / 0.
It was 785 cm2.

Example 9 While heating 10 parts of hydrogenated rapeseed oil (melting point 31 ° C.) to 60 ° C., each
An oil phase part was prepared by adding 0.05 part of lecithin, monoglyceride, and a small amount of oil-soluble fragrance and stirring and dissolving. Meanwhile, water
While heating 60 parts to about 30 ° C and stirring with a homomixer,
15 parts of skimmed milk powder were gradually added to prepare an aqueous phase.

The oil phase and 15 parts of unsalted butter were added to the above water phase, and pre-emulsification and sterilization treatment were carried out at 70 ° C. for 30 minutes, and this mixture was homogenized under a pressure of 100 kg / cm 2 with a homogenizer. Then, it was rapidly cooled to 20 ° C to prepare a cream mix. The composition of this cream mix is 25% oil, 5.3% protein, 62.3% water, 8.3% lactic acid-utilizing sugars, and 1.
9%.

To 100 parts of the cream mix thus obtained, 1 part of a yogurt starter (a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus) was added, and fermentation was carried out at 37 ° C. for 10 hours to produce a pH 4.1 fermentation solution. Got After sterilizing this fermented product at 80 ° C for 30 minutes,
0.3 parts of locust bean gum to 100 parts of fermentation liquid,
Add 1 part α-starch, 0.4 parts salt and a small amount of fragrance,
After kneading at 80 ° C for 10 minutes, the mixture was homogenized under a pressure of 100 kg / cm2, filled in a plastic film tube, sealed, and rapidly cooled to 5 ° C to obtain yogurts. The hardness of this yogurt was 60 g / 0.785 cm 2. However, the measurement conditions were: product temperature 5 ° C, diameter 1 cm plunger, table speed 5 cm / min (Fudo Kogyo KK).

The yogurt thus obtained and the steamed bun dough prepared in Example 1 were wrapped in a gluing machine (manufactured by Leon Automatic Co., Ltd., N
208 type), outer M nozzle, fixing ring 42
φ, inner nozzle 36φ, constant-velocity in-cluster, enclosure shutter 10-45, and steamed bun dough at the time of wrapping. The yogurt steamed bun thus obtained had a mellow yogurt taste and was extremely delicious.

[0036]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to provide a steamed bun having a mellow flavor like yogurt, for example, which is a fermented dairy product wrapped in a steamed bun dough.
In addition, yogurt was well compatible with the flavor of fruit, and when combined with fruit, the effect of further enhancing the coolness of water bun was obtained.

Claims (5)

[Claims] 1. A steamed bun prepared by wrapping a fermented dairy product in steamed bun dough. 2. The hardness of the fermented dairy product is 10 to 150 g / 0.785 cm2 as a rheometer measurement value (however, measurement condition: product temperature 5
℃, diameter 1cm plunger, table speed 5cm /
Min., Manufactured by Fudo Kogyo Co., Ltd.). 3. The steamed bun according to claim 1 or 2, wherein the fermented dairy product contains fruit or a processed product thereof. 4. The fermented dairy product is a yogurt.
The water bun according to claim 3. 5. A method for producing steamed bun, which comprises wrapping the fermented dairy product in a steamed bun dough using a wrapping machine.