JPH10117691A - Manufacture of new filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new filling which is provided with the aptitude of wrapped bean paste, can be given various kins of tastes though its eating feeling is like bean paste, is satisfactory in freezing resistance, heating resistance and preservation and can be mass-produced. SOLUTION: Sponge like dough is generated by heat-denaturing a mixed liquid obtained by adding one or at least two kinds of flour, starch, dextrin, sugar and fat to a main material mainly composed of protein with heat solidifying property such as poultry eggs, milk or the like. One or at least two kinds of food materials are added to the sponge-like dough in addition and they are mixed and kneaded to manufacture the filling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a filling which can be used in all food fields such as confectionery, baking, raw confectionery, rice cakes, frozen foods and the like.

[0002]

2. Description of the Related Art Conventionally, typical fillings used for confectionery, baking, frozen foods, etc. include bean jam, custard cream, flower paste, butter cream, sweet potato, malon cream, whipped cream, jam, and nuts. Paste and the like. These fillings are
Each has advantages and disadvantages. For example, bean paste is produced by boiling the main ingredient, red beans, and other beans, adding an appropriate amount of sugar, and stirring and kneading it. However, it is difficult to impart flavor by adding other food materials. Sweet potatoes and malon cream have encrustation suitability, but it is technically difficult to impart other flavors such as sweet potatoes and chestnuts, which are the raw materials. Furthermore, custard cream, flower paste, and butter cream can impart flavors (fruit flavor, cocoa flavor, etc.) desired by the manufacturer, but are not suitable for encrustation, freezing resistance, heat resistance, storage stability, etc. Have a problem. From these problems, there is a demand for the development of a new filling which can be mass-produced, is suitable for encrusting, can impart an arbitrary flavor, and has good freezing resistance, heat resistance, storage stability and the like.

[0003] As described above, conventional fillings are broadly classified into those having suitability for encrusting and those having no suitability. The former is obtained by boiling red beans and other legumes and further sweetening and salting as appropriate.Those used for Japanese confectionery and baking, and steaming and boiling sweet potatoes and chestnuts, It is known to use sugar and salt, butter and spices, and to be used for confectionery and baking. The latter is a paste (cream) having a high fat content and a high water content, and is characterized by a low solid content and fluidity, so that most of the paste cannot be processed into a dumpling by an encrusting machine. -Most of them are used for baking, and foods called custard cream and flower paste are known.

[0004] Here, the suitability for encrusting according to the present invention refers to those suitable for the mechanical workability of an encrusting machine, an encrusting machine and the like, and has excellent shape retention properties, good cutting performance by quantitative division, good molding machine and rounding. This means that continuous molding by a machine is performed smoothly and efficiently. These conventional fillings having the suitability for encrusting have a texture like an bean jam, which is an important food value. Its flavor is that of the main ingredients, red beans, quail beans, kinto beans, green beans, sweet potatoes, pumpkins, chestnuts, and other high starch-storing plants. Or, it is salted and mixed to form a paste (bean paste), and the flavor of the final product transfers the flavor of the main raw material as it is, making it difficult not only to impart other flavors but also to impart flavor. It is known that even in the case, the proportion of the flavored food material to be added increases, which affects the suitability for encrusting which is an original feature.

[0005] Next, the texture of the filling that does not have the suitability for encrusting is a gelled texture of custard, and is further characterized by various flavors in which the flavors of fats and oils, milk and other food materials are mixed. , Flower paste (or flower sheet). The main raw materials of the flower paste are starches, sugars, fats and oils. As starches, flour,
There are potato starch, wheat starch, tapioca starch, corn starch, and the like, and processed starch using them as a raw material. The saccharides include sucrose, fructose, glucose, isomerized sugar, starch syrup, other reducing sugars, hydrogenated sugars, and the like. As fats and oils,
There are vegetable oils, animal oils, margarine, shortening, and other fats and oils used in foods. Proteins such as eggs are added to these main ingredients, and fruit juice, spices, pigments, nut paste, coffee, chocolate, cheese, etc. are added.These ingredients are processed by heat gelatinization or heat gelation. There are a wide variety of products with a wide variety of flavors. The characteristic of flower paste is that it has a texture like an bean paste and has no suitability for encrusting, and most of them are smooth and easy to dissolve in sand rolls, squeezed into bread dough, or poured into bread dough. is there. As described above, a filling having a variety of flavors, such as flower paste, has not been developed while having physical properties like bean paste (encrusibility), and the development of a newer type of filling is strongly desired. I have.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a confectionery or bakery which can be filled with a filling machine (having suitability for filling) and which can impart various flavors. To provide a filling that can be used in all food fields such as raw confectionery, rice cakes, frozen foods and the like.

[0007]

The baked product of the sponge-like dough in the present invention is not particularly limited.
As a result of intensive research with the aim of providing a variety of flavor fillings that are excellent in encrusting suitability, chicken eggs, milk, and other raw materials mainly containing proteins with heat coagulation power, flour, It is a mixed solution obtained by adding one or more kinds of starch, dextrin, sugar, and fat and appropriately adding water, and a fired product of sponge dough can be prepared by a method such as heat denaturation. The method of heat denaturation is not particularly limited, and examples thereof include methods such as steaming, boiling heat, and oven baking. If one or more optional food ingredients are added to the prepared baked product of sponge-like dough and mixed and kneaded, then it is possible to impart an arbitrary flavor with encrustation suitability, and furthermore is freezing resistant , Heat resistance,
The present inventors have found that a novel filling that can be mass-produced with good preservability is obtained, and the present invention has been completed.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The baked product of sponge-like dough in the present invention is not particularly limited, but, for example, a batter obtained by mixing flour, sugar and oil and fat with foamed chicken eggs on average. , A mixture having a higher fluidity than dough) is heated, and gelatinization of the wheat starch and coagulation of the hen egg proceed due to an increase in the heating temperature. The sponge-like baked and expanded food contains air, and is a steamed bread, steamed cake, castella. , Donut, sponge cake, angel cake and the like. Hereinafter, the present invention will be described in detail.

The protein having heat coagulation power used in the present invention is not particularly limited, but usually the following proteins are used. That is, chicken egg, milk protein, soy protein, wheat protein and the like can be mentioned. Here, the protein having heat coagulation power means a protein which is heated at a heating temperature of 60 ° C. or more for an appropriate time to cause protein denaturation and coagulate. The hen egg in the present invention is not particularly limited, but usually, the hen egg is a whole egg solution obtained by breaking a shell egg, or an egg white solution or an egg yolk solution obtained by separating the egg. And a mixed liquid egg in which egg white liquid and egg yolk liquid are mixed at an appropriate ratio. Here, the appropriate ratio is not particularly limited, but generally, the ratio of egg white is preferably 30 to 90%, and more preferably 60 to 70%, which is close to the ratio of normal whole egg liquid. In addition, a rehydrated product of dried eggs (whole egg powder, egg white powder, yolk powder) may be used instead of liquid eggs within a range not to impair the object of the present invention. The milk protein in the present invention is not particularly limited,
Normally, both lactalbumin purified and crude liquids and powders can be used, but in the food industry, the products are preferably inexpensive and coarse powders are used. The crude product referred to here is preferably a powder having a lactalbumin content of 50% or more, and if it has a content of 80% or more, it is suitable as a protein having heat coagulation power. Return to water for normal use.

Other proteins having heat coagulation power include:
There are plant-derived proteins such as soybean protein and wheat protein, and purified and crude products can be used, but many of them have many problems in flavor, and in the present invention, use in a range that does not interfere with flavor is desirable and preferable. Is appropriately rehydrated within a range of 10% or less in the final product. Although the sponge-like dough of the present invention is not particularly limited, these proteins having heat coagulation power are contained in a mixed solution in an amount of 1% to 2% in terms of protein.
A sponge-like dough is prepared by heating and denaturing a mixture of 1% or more of wheat flour, starch, dextrin, oil or fat and appropriately adding water to make a sponge-like dough. In addition, it is characterized by mixing and kneading. Here, the mixed solution contains 1% to 20% of a protein having heat coagulability in terms of protein, 5% to 40% of flour, 2% to 40% of starch, 2% to 20% of dextrin, oil and fat. Is in the range of 1% to 20%, and can be used by appropriately adjusting the ratio by adding water. Further, there is no problem in the present invention to add sugar for the purpose of imparting sweetness.

[0011] The flour, starch, dextrin, sugar, fats and oils used in the present invention are generally edible, and the flour may be a single flour, a medium flour or a strong flour, or a mixture thereof. . The types of starch include cereal and rhizome starches such as wheat starch, potato starch, corn starch, tapioca starch, and kudzu starch. Does not include starch derived from sweet potato, chestnut, or pumpkin. The type of dextrin is a dextrin in the range of 3 to 12 in the DE value indicating the decomposition rate. DE
If the value is less than 3, the sweetness becomes strong and the adjustment of the sweetness of the final product is required. If the DE value is more than 12, the sponge-like dough becomes hard, which is not preferable. The type of sugar is usually glucose, fructose, reduced lactose, sorbitol, sucrose, lactose, maltose, oligotose and the like, and preferably fructose, sucrose, reduced lactose, oligotose and sorbitol.

The fats and oils constituting the present invention include soybean oil,
Rapeseed oil, cottonseed oil, safflower oil, sunflower oil, palm oil, coconut oil, cocoa butter, beef tallow, milk fat, lard, and their fractionated fats, hydrogenated fats, transesterified fats or shortenings, margarine, etc. Vegetable oils and fats are desirable in terms of flavor, and hydrogenated oils of vegetable oils and fats are more desirable due to the problem of oxidation of oils and fats.

Next, as a food material which imparts an arbitrary flavor to be mixed and kneaded into a baked product of sponge-like dough, it is generally used for edible purposes, and the above-mentioned protein, wheat flour, starch having heat-coagulating power is used. , Sugar, dextrin, oils and fats may be used, and further, as a food material that imparts a variety of flavors, which is one of the features of the present invention, is not particularly limited, and coffee, tea, chocolate, Cocoa, green tea, and dairy products such as condensed milk can also be used, especially fruit juice,
Add one or more kinds of pulp, juice powder, dried pulp, cut vegetables, vegetable pastes, dried vegetables, various nut pastes, add flavor, and further enhance flavor, flavors, liqueurs, seasonings By appropriately adding a pigment, the flavor is remarkably improved. The method for producing a novel filling of the present invention starts with producing sponge-like dough. The production of sponge-like dough is the same as the conventionally known methods for producing steamed bread, steamed cake, castella, and donut. First, a batter is prepared by appropriately mixing a mixed solution obtained by adding one or more kinds of proteins having heat coagulability and flour, starch, dextrin, and fats and oils with a mixer. The specific gravity of the batter at this time is 0.4-0.8g
/ Ml is desirable. Further, the heating method for obtaining the baked product of the sponge-like dough of the present invention is not particularly limited, but steaming is desirable from the industrial point of view due to problems such as kogation browning due to heating. The steaming step is not particularly limited, but is usually performed at an ambient temperature of 90 to 100.
C. for 10 to 30 minutes, preferably 15 to 20 minutes. Tunnel steam or the like is used as the device.

Next, the batter is heated to produce a baked sponge-like material. The baked product of this sponge-like dough is steamed bread, steamed cake, castella, donut,
Sponge cake, food called angel cake, it is possible to eat as it is, the inventor further,
By using the sponge-like dough as a raw material and adding and mixing and kneading the above-mentioned optional food ingredients, it has been found that a new filling having an encrusting suitability and a bean-like texture can be obtained. The filling of the present invention contains fats and oils and has a high water content, and thus is not suitable as a chocolate filling. The device used for mixing and kneading is not particularly limited as long as it is a device having mixing and stirring capabilities such as a vertical mixer and a kneader. Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[0015]

【Example】

Example 1 A hen egg with a shell was broken, homogenously mixed with a homomixer (TK homomixer specially manufactured), and then passed through a 32 mesh stainless sieve to obtain a whole egg solution from which the eggshell and caraza were removed. This whole egg solution was mixed with a vertical mixer in a 5-quart mixer bowl according to the prescription of Table 1 for an appropriate time to prepare a batter of sponge-like dough, and 200 ml of this batter was poured into a pan baking mold at 250 ° C. Heat in oven for 20 minutes. After heating, the burned material of the sponge-like dough excluding the burnt portion of the surface was mixed with a vertical mixer in a 5-quart mixer bowl according to the formulation shown in Table 2 for an appropriate time to obtain a filling. The obtained filling could be wrapped in an arbitrary size using a wrapping machine (manufactured by Leon Automatic Machine Co., Ltd .: Martian), and the texture of the filling was the wrapping itself.
In addition, when this filling was included in Chinese bun dough and steamed, the texture was the same as before steaming, and the heat resistance of the filling was confirmed without any change in texture due to steaming.

[0016]

[Table 1]

[0017]

[Table 2]

Example 2 A hen egg with a shell is split, and the egg white solution excluding the yolk and the whole egg solution are homogenously mixed with a homomixer (TK homomixer specialized by TK), and then passed through a 32 mesh stainless sieve. As a result, an egg white solution and a whole egg solution from which the eggshell and caraza were removed were obtained. The egg white solution and the whole egg solution were mixed with a vertical mixer in a 5-quart mixer bowl according to the prescription of Table 3 for an appropriate time to prepare a batter of sponge-like dough.
0 ml was poured into a steaming mold, and steamed for 30 minutes in a steamer to which sufficient steam was supplied. After steaming, the baked sponge-like dough was mixed by a vertical mixer in a 5-quart mixer bowl according to the formulation in Table 4 for an appropriate time to obtain a filling. The obtained filling is a filling machine (manufactured by Leon Automatic Machine Co., Ltd.):
(Martian) could be wrapped in any size, and the texture of the filling was the bean jam itself. In addition, this filling is 1
Formed into a sheet of 0 mm, folded into pie dough to make a pie, frozen for one month, thawed and baked in an oven. The texture of the filling did not change.
The freezing and heat resistance of the filling and the roll-in suitability for pie crust were confirmed without any change in the texture due to oven baking.

[0019]

[Table 3]

[0020]

[Table 4]

Example 3 A shelled egg is broken, mixed homogeneously with a homomixer (TK homomixer specialized), and then passed through a 32-mesh stainless steel sieve to remove the whole egg solution from which the eggshell and karaza have been removed. Obtained. The whole egg solution was mixed with a vertical mixer in a 5-quart mixer bowl according to the formulation shown in Table 5 for an appropriate time to prepare a batter of sponge-like dough, and the batter was mixed with a corn oil fryer heated to 180 ° C. 100
The mixture was poured into a mold and fried for 10 minutes. After frying, the sponge-like dough having a slightly golden surface was mixed with a 5-quarter mixer bowl using a vertical mixer according to the formulation shown in Table 6 for an appropriate time to obtain a filling. The obtained filling could be wrapped in an arbitrary size using a wrapping machine (manufactured by Leon Automatic Machine Co., Ltd .: Martian), and the texture of the filling was the wrapping itself. When this filling was included in a confectionery bread dough and baked in an oven, the texture of the filling was like a bean jam, and the ginseng flavor was a good-tasting filling.

[0022]

[Table 5]

[0023]

[Table 6]

The embodiments of the present invention are as follows. (1) A method for producing a new filling in which one or more food materials that impart an arbitrary flavor to a baked product of sponge-like dough are added, mixed, and kneaded. (2) The method for producing a novel filling according to (1), wherein the food material is one or more selected from juice, pulp, juice powder, and dried pulp. (3) The method for producing a novel filling according to (1), wherein the food material is one or more selected from cut vegetables, vegetable pastes, and dried vegetables. (4) The method for producing a novel filling according to (1), wherein the food material is a nut paste. (5) The method for producing a novel filling according to any one of (1) to (4), wherein the baked product of the sponge-like dough is a steamed bread.

(6) The method for producing a novel filling according to any one of the above (1) to (4), wherein the baked product of the sponge-like dough is a steamed cake. (7) The method for producing a novel filling according to any one of the above (1) to (4), wherein the baked sponge-like material is castella. (8) The method for producing a novel filling according to any one of the above (1) to (4), wherein the baked product of the sponge-like dough is a donut. (9) The method for producing a new filling according to any one of (1) to (4), wherein the baked product of the sponge-like dough is a sponge cake. (10) The method for producing a novel filling according to any one of (1) to (4), wherein the baked product of the sponge-like dough is an angel cake.

(11) The baked sponge-like dough is converted into a protein having heat coagulation power by adding wheat flour, starch, dextrin, oil and fat.
The above (1), wherein one or more sugars are added.
A method for producing the novel filling according to any one of (10) to (10). (12) The production of the novel filling according to any one of (1) to (10) above, wherein the baked product of the sponge-like dough is obtained by adding one or more kinds of chicken eggs to flour, starch, dextrin, oil and fat, and sugar. Method. (13) The novel filling according to any one of the above (1) to (10), wherein the baked product of the sponge-like dough is obtained by adding one or more kinds of milk protein to wheat flour, starch, dextrin, fat, and sugar. Production method. (14) Sponge-like baked material is soy protein, flour,
The method for producing a novel filling according to any one of the above (1) to (10), wherein one or more kinds of starch, dextrin, oil and fat, and sugar are added. (15) Sponge-like baked material is made of wheat protein and flour,
The method for producing a novel filling according to any one of the above (1) to (10), wherein one or more kinds of starch, dextrin, oil and fat, and sugar are added.

[0027]

Industrial Applicability The present invention has an aptitude for encrusting and has a wide variety of flavors, while having a texture similar to an bean paste, and can be imparted with an arbitrary flavor. well,
It is a thing that provides a filling that can be mass-produced, and its application field is confectionery, baking, raw confectionery, rice cakes, frozen food, etc.
It has the advantage of being widely available on many food industries.

Claims (4)

[Claims] 1. A method for producing a novel filling, wherein one or more food materials for imparting flavor to a baked product of sponge-like dough are added, mixed and kneaded. 2. The method according to claim 1, wherein the food material is at least one selected from juice, pulp, juice powder and dried pulp. 3. The method according to claim 1, wherein the food material is one or more selected from cut vegetables, vegetable pastes and dried vegetables. 4. The method according to claim 1, wherein the food material is a nut paste.