JPH10327740A - Topping composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition having the texture of fish powder, low hygroscopicity and excellent taste, flavor, palatability and appearance by using cereal flour, sugar, plastic oil and fat, flavor and protein as essential components and uniformly dispersing the sugar and protein in a particle. SOLUTION: The objective composition can be produced by using cereal flour, sugar, plastic oil and fat, flavor and protein (preferably protein derived from egg, milk or beans) as essential components and uniformly dispersing the sugar and protein in a particle. The content of protein in the composition is 0.05-20 wt.%. The composition can be applied to various bakery products, especially preferably to porous wheat flour foods. As an alternative, this composition can be produced by homogeneously mixing cereal flour, sugar, plastic oil and fat, flavor and protein in the form of particles and dispersing the particles in cereal flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a topping composition for foods, particularly for bakery products, and more particularly to a ragged topping composition which has a low moisture absorption and provides excellent taste and texture.

[0002]

2. Description of the Related Art In recent years,
Toppings for food called streusel or soboro,
There is an increasing demand for foods to add new texture and flavor to foods and to improve appearance. On the other hand, in general, foods are quickly packaged in plastic bags or the like and distributed after production in consideration of hygiene. However, when the food with the topping is packaged and distributed at room temperature or refrigerated or frozen, the topping absorbs moisture due to the moisture in the bag. It has been a problem that the topping absorbs moisture due to the dissolution of the water that has moved to the surface, and the desired texture and flavor are impaired. On the other hand, in recent years, as the eating habits have become westernized and the consumption of bread has increased, bread once baked has been stored at room temperature, in a refrigerated or frozen state, particularly in a frozen state, and a microwave oven or the like has been used at a store or a restaurant industry store. It has been increasingly used and heated to be supplied to consumers, and it is conceivable that even such a frozen bread may be a product overlaid with the above-mentioned topping composition. Frozen bread overlaid with such a topping composition is generally stored and sold in bags,
There is a problem that the topping absorbs moisture during storage, and the flavor, texture and appearance after reheating by a microwave oven are reduced. or,
The present inventors have worked hard to reduce costs in distribution and storage of bakery products and the like, and have intensively studied to provide bakery products and the like having a taste close to freshly baked at any time in stores, restaurants, and homes. As a result, after producing bakery products and the like once by means such as baking, paying attention to the technology of reducing the bulk, restoring the bulk by reheating after storage, reducing the bulk after heat treatment, frozen frozen wheat flour Complete the invention relating to a porous hydrated wheat flour food product having a characteristic that the bulk is restored by reheating (hereinafter, such a food product having such characteristics is sometimes referred to as a compressed frozen bread), and filed a patent application. (International publication WO96
/ 28036). When such a compressed frozen bread is a product overlaid with the above topping composition,
There are various problems in the manufacturing process. That is, the topping absorbs moisture during storage until compression, and the topping adheres to the compression plate during compression, resulting in a reduced appearance after compression, resulting in a reduced appearance and flavor and texture after the range, and also after heating as a product. There is a problem that the topping absorbs moisture at the time of shock, and similarly, the appearance and the flavor and texture after the range are reduced.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to solve the above-mentioned problems and to obtain a topping composition which has a low moisture absorption and can improve the taste and texture and appearance of a product on which it is applied. As a result of intensive studies, they have found that a topping composition having a specific composition containing a protein as an essential component can achieve the above object, and have completed the present invention. That is, the present invention is a tatter-like topping composition comprising flour, sugar, plastic fat, flavor, and protein as essential components, and sugar and protein dispersed uniformly in particles.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The topping composition of the present invention is a ragged topping composition containing flour, sugar, plastic oil and fat, flavor and protein as essential components, and optionally containing a desired amount of water. There is no particular limitation on the protein used in the present invention,
Egg, milk and legume derived proteins are preferred. The amount of the protein used in the present invention is based on the total amount of the protein.
It is 0.01 to 30% by weight, preferably 0.05 to 20% by weight, and more preferably 0.1 to 20% by weight. Egg proteins include albumin and lipoprotein, but foods containing them may be used instead. In this case, the amount may be determined so that the protein content falls within the above range. It is more efficient to use high-protein content foods, and liquid eggs and liquid egg whites may be used.
It is preferable to use a dry powder such as a dried whole egg or a dried egg white. If necessary, it may be used after dispersing in water. At this time, the compounding amount of the dry powder is 0.1 to 60% by weight. Examples of milk proteins include casein and albumin, but foods containing them may be used instead. Also in this case, it is more efficient to use one having a high protein content, and milk or condensed milk may be used, but it is preferable to use dry powder such as skim milk powder or cheese powder. If necessary, it may be used after dispersing in water. The amount of the dry powder at this time is
0.1 to 60% by weight. Examples of legume proteins include globulin (glycinin) and the like, but foods containing them may be used. Also in this case, it is more efficient to use one having a high protein content, and it is desirable to use a dry powder such as soybean flour or red bean flour. If necessary, it may be used after dispersing in water. At this time, the compounding amount of the dry powder is 0.1 to 60% by weight.

[0005] Further, two or more of these proteins and foods may be mixed and used. In this case, the protein content may be included in the above range.

Next, other components will be described. Basically, these components are in accordance with a well-known tumble formulation. As flour, wheat flour, rye flour, barley flour,
Corn flour, buckwheat flour, potato flour, tapioca flour,
Examples include, but are not particularly limited to, ground meal and mixtures thereof. Examples of the sugar include sugar, alcohol such as lactitol, and artificial sweeteners such as aspartame, in addition to white sugar, granulated sugar and salmon, but are not particularly limited. Examples of the plastic fat include, but are not particularly limited to, margarine, shortening, and lard.
As for the fragrance, vanilla essence and the like can be mentioned,
There is no particular limitation. The amounts of flour, sugar and plastic fats and oils are not particularly limited, but sugar 1 to 10 with respect to 100 parts by weight of flour.
0 parts by weight and 5 to 100 parts by weight of a plastic fat are desirable. When the protein is dispersed in water and blended, the amount of water is desirably 20 parts by weight or less based on 100 parts by weight of flour. In addition, cocoa powder, almond powder, and salt may be added as a taste substance.

The method of producing the topping composition of the present invention is not particularly limited as long as the sugar and protein are uniformly dispersed in the particles, but it is preferable to follow the following sequence in view of the handling properties during preparation. Softening the plastic oil with added flavor, kneading by adding sugar, kneading by adding protein, kneading by adding flour little by little, kneading through a sieve, chilling in a refrigerator, and cooling in the refrigerator. Alternatively, a mixture of sugar and protein in advance may be added and mixed. In the case of rags prepared without uniformly dispersing the sugar and the protein, it is often difficult to handle at the time of preparation or the desired effect cannot be obtained because of high hygroscopicity.

[0008] The topping composition of the present invention can be applied to various bakery products. In particular, as mentioned above,
It is particularly preferably used for frozen bread and compressed frozen bread (porous water-containing flour food). Hereinafter, the compressed frozen bread (porous hydrated flour food) to which the present invention is particularly preferably applied will be briefly described. First, the porous water-containing flour foodstuffs referred to in the present invention are, specifically, breads such as loaf of bread, coppé bread, roll bread, croissant, anpan, etc .; cakes such as sponge cake, pound cake, hot cake; Manjus such as man; confectionery such as donut, pie, and castella. The porous water-containing flour food used in this case is a food having a relatively high water content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. Cookies, biscuits, etc., which have a relatively low water content and a relatively small internal space volume, have almost no bulk restoring force,
It is excluded from the subject of such compression techniques. In addition, the porous water-containing flour food of the present invention is mainly composed of flour, barley, rye, corn flour, starch, eggs, fats and oils, sugar,
It contains a milk component, a flavor, an emulsifier, and the like, and is not particularly limited in composition. In addition, the above-mentioned porous water-containing wheat flour food is a semi-finished product or a product by a heat treatment such as baking, frying, steaming or the like. Here, taking breads as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product.

In the present invention, the step of reducing the bulk of the porous hydrated wheat flour food product subjected to the calcination treatment as described above is performed.
Here, the rate of reduction in bulk cannot be uniformly defined depending on the type of the porous water-containing flour food, that is, the balance between the internal space volume and the restoring force. The volume ratio is in the range of 0.1 to 0.9 (volume ratio), and in view of the object of the present invention (cost reduction in distribution and storage), the larger the reduction rate is, the more preferable it is. In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of the porous water-containing flour food,
Specific examples include mechanical compression and the like, and specific examples include pressurization and compression by a press machine, and compression by sealing in a flexible packaging material and depressurizing the inside (vacuum packing method). The present invention can include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. Of course,
However, the packaging is not limited to this and can be performed after compression. Further, in order to maintain quality, packaging may be performed while filling with a single gas or a mixed gas such as nitrogen gas or carbon dioxide gas. In addition, in the case where a freezing step is included, it is desirable to pack the product before thawing. In the present invention, it is preferable to provide a step of freezing or chilling the porous water-containing flour food after or simultaneously with the step of reducing the bulk of the heat-treated porous water-containing flour food. As a result, the porous hydrated flour food product having reduced bulk can be stored in the form as it is, and the storability is excellent. Next, the porous hydrated flour food product having a reduced bulk is subjected to a distribution process such as preservation and transportation if necessary, and is reheated at a store, a restaurant industry store or at home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. Also, it may be by other heating, but by microwave oven,
It is preferable in terms of convenience, restoring property, and the like. Here, the bulk restoration rate by the reheating treatment is 0.5 to 1 with respect to 1 after the heating treatment.
It is about 2.0 (volume ratio).

[0010]

As described above, according to the technique of the present invention, a topping with little moisture absorption can be obtained, and the flavor and texture and appearance of a food containing a topping composition, particularly a bakery product can be improved.

[0011]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Examples 1-2, Comparative Examples 1-3 After blending each component as described below, kneading, fermenting at 28 ° C for 40 minutes, dividing into 40 g, taking 15 minutes for bench time, molding, 37 ° C, After heating for 30 minutes at a humidity of 85%, a ragged topping 3 prepared by the following method with the composition shown in Table 1
g was baked to produce a roll pan. Ingredients for roll bread Strong flour 100.0 parts by weight yeast 2.0 yeast food 0.1 sugar 8.0 salt 1.8 skim milk powder 3.0 shortening 5.0 monoglyceride 0.3 water 60.0

[0012]

[Table 1]

Production method A: Margarine to which vanilla essence was added was softened, kneaded by adding white sugar, kneaded by adding dried whole eggs (or skim milk powder, soybean powder) (mixed in water), and flour was added little by little. Add, knead, sieve through sieve and cool in refrigerator Manufacturing method B: knead flour, fine white sugar, margarine, vanilla essence, (water) and dried whole egg (or skim milk powder, soybean powder), sieve through sieve Method C: soften margarine with vanilla essence, knead with white sucrose, knead with mixed flour and dried whole egg, knead, sieve through sieve,
Cooling in a refrigerator The obtained roll pan (38 g) was cooled at room temperature for 30 minutes, and then packaged in a vinyl bag. Then, after leaving at room temperature for one day, the packaging was opened, and the appearance and flavor and texture were observed.
The results were as shown in Table 2.

[0014]

[Table 2]

◎: Preferred by at least 80% of people ○: Preferred by at least 60% to less than 80% △: Preferred by at least 40% to less than 60% ×: Preferred by at least 40% Example 4 Next, a roll bread having the same composition as described above was molded, 3 g of a ragged topping prepared according to the composition shown in Table 3 (manufacturing method A) was placed, and baked to produce a roll bread.

[0016]

[Table 3]

The obtained roll bread (38 g) was added at room temperature for 30 minutes.
After cooling for 20 minutes, it was stored in a storage at 20 ° C. and 90% humidity for 24 hours. Next, the roll pan was sandwiched between the compression press plates at room temperature for 5 seconds (compression speed of 7.5 (mm / mm) until the height of the roll pan became 1.25 (cm) (1/4 of the initial height).
Seconds)), and in that state (within 3 minutes after compression) -40
C., and kept in a freezer for 1 hour. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. The compression-molded roll bread was stored for one month in a freezer at −20 ° C., taken out, and heated in a microwave oven for 40 seconds. As a result, the height of the roll bread expanded to 4.7 cm. The reheated roll bread was evaluated. The results were as shown in Table 4. Evaluation criteria are the same as above.

[0018]

[Table 4]

Example 4 and Comparative Example 5 Next, a roll bread having the same composition as above was molded, 3 g of a ragged topping prepared in accordance with the composition shown in Table 5 (manufacturing method A) was placed thereon, and baked. Manufactured.

[0020]

[Table 5]

The obtained roll bread (38 g) was placed at room temperature for 30 minutes.
After cooling for a minute, the roll pan is sandwiched between the compression plates at room temperature, and the height of the roll pan is 1.25 cm (1/4 of the initial height).
5 seconds (compression speed 7.5 mm / sec) until it becomes, then put it in a freezer at -40 ° C (within 3 minutes after compression)
Hold for hours. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. After leaving this frozen product at room temperature for 2 hours, storing it in a freezer at -20 ° C for 1 week, taking it out, and heating it in a microwave oven for 40 seconds, the height of the roll bread becomes
Expanded to 4.2 cm. Table 6 shows the evaluation results. Evaluation criteria are the same as above.

[0022]

[Table 6]

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A21D 8/02 A21D 8/02 (72) Inventor Kentaro Nakajima 20 Kasumi-cho, Kashima-gun, Ibaraki Pref.

Claims (5)

[Claims] 1. A ragged topping composition comprising flour, sugar, plastic fat, flavor, and protein as essential components, wherein sugar and protein are uniformly dispersed in the particles. 2. The topping composition according to claim 1, wherein the protein is a protein derived from eggs, milk or beans. 3. The topping composition according to claim 1, wherein the protein content is 0.05 to 20% by weight. 4. The topping composition according to any one of claims 1 to 3, which is for a porous water-containing flour food. 5. A method for producing a ragged topping composition, comprising uniformly mixing sugar, plastic fat, flavor, and protein into particles, and dispersing the particles in flour.