JPWO2005096830A1 - Production method - Google Patents

Abstract

The present invention can be combined with tools such as wrapping at a relatively low temperature, has good workability, and has a mild sweetness, so there are few restrictions on the flavor and physical properties of the tools, and Using cocoon-like dough that has strong resistance to refrigeration and that has suppressed aging phenomena such as cracking and hardening even when it is repeatedly exposed to a temperature history that changes between freezing and refrigeration and higher temperature ranges. It is an object of the present invention to develop a grape food and a method for producing the same. The present invention is prepared by adding a low-sweet liquid sugar and other low-sweetness sugars to a koji-like dough, so that the operation of wrapping can be performed at low temperature and the workability is good, and it is frozen and refrigerated. It is highly resistant to aging, and even after repeated exposure to a temperature history that changes between freezing and refrigeration and higher temperature ranges, the occurrence of aging phenomena such as cracking and hardening is suppressed, and the sweetness is low. Can produce confectionery confectionery with few restrictions on flavor and physical properties.

Description

The present invention can be combined with tools such as wrapping at a relatively low temperature, has good workability, and has a mild sweetness, so there are few restrictions on the flavor and physical properties of the tools, and Using cocoon-like dough that has strong resistance to refrigeration, and has suppressed aging phenomena such as cracking and hardening even if it is repeatedly exposed to a temperature history that changes between freezing and refrigeration and higher temperature ranges. The present invention relates to varieties of foods and methods for producing them.

Conventionally, rice cakes or rice cake-like doughs have been eaten alone or with a sauce such as quinako, sesame or sugar soy sauce applied on the surface, or encased "stuff" such as rice cakes.
However, as food culture diversifies, food is generally eaten in the freezer / refrigerated temperature range, or is stored in the freezer / refrigerated region and then returned to room temperature for use. There are also a wide variety of uses such as thinly spreading and sandwiching and wrapping tools, and even combining tools are not limited to strawberries, but have low heat-resistant shape retention and sweetness such as cheese and cream The number of combinations with ingredients has increased, and there has been a great demand from the market for rice cake foods that satisfy these demands.

However, the conventional cocoon-like dough has a low moisture retention capacity, and when left at room temperature and refrigerated temperature / open system, it loses moisture and hardens and cracks, and the starch ages, so-called `` freshly cooked rice cake '' Such extensibility is lost.
This phenomenon can be solved to some extent by freezing the sugar in freezing, but there is a problem that the sweetness of the candy-like dough increases and the use is limited. Moreover, even if such a technique was used, it was not possible to prevent aging of the cocoon-shaped dough in a state where the process of returning to the room temperature from the refrigeration temperature range or the freezing / refrigeration temperature range was repeated.
Further, when performing the combination work, it has been necessary to work the conventional cocoon-shaped fabric at a certain high temperature, particularly in a temperature range exceeding 35 ° C., in order to exhibit the inherent flexibility, plasticity, and spreadability of the cocoon.
However, tools do not always show suitable workability at high temperature, which is the work suitability of the bowl-like fabric, especially recently, various tools and forms according to changing tastes and market demands, There are an increasing number of varieties of foods that have been applied to products intended to be stored and eaten in a frozen or refrigerated state. Sufficient shape retention at relatively high temperatures (body) ) Is increasing.

There are various kinds of ingredients that can be used in the combination, but examples include salmon and cooked ground meat. These tools are collectively referred to as fillings. Examples of those fillings that are difficult to work at high temperatures include creams and chocolates, and more extreme examples include ice creams. .
When the temperature is reduced to a temperature at which tools having no resistance at high temperatures can work properly, such as 35 ° C. or lower, particularly 30 ° C. or lower, the conventional wrinkled fabric cannot be thinly stretched. Or the problem that it cannot be made uniform thickness, a tear, and a hole open arises.
On the other hand, if a tool that does not have such high temperature resistance is used for wrapping at the proper working temperature of the conventional koji-like fabric, the body of the tool is lost, it flows during the work, and spills from the koji fabric, If it is not sufficiently encased, it may protrude and bacteria may easily propagate, which may cause sanitary problems.
In addition, when trying to impart resistance at high temperatures to these ingredients, there is a drawback in that only those with a low commercial value can be obtained, such as melting in the mouth and flavor.

On the other hand, studies have been made to suppress the deterioration of the texture of the cocoon-shaped dough.
For example, glutinous rice: made of coated cold confectionery that coats frozen confectionery with a dough-like dough (viscoelastic material) obtained by mixing and heating starch, sugar, and water composed of approximately 100 to 85: 0 to 15, The cocoon-like dough (viscoelastic material) is 3 to 55% by weight of starch, 20 to 70% by weight of saccharides in which sugar and malt sugar account for 50% by weight or more of the total saccharides in a ratio of 1: 0.5 to 2 A method characterized by containing 25 to 40% by weight of water has been devised (see, for example, Patent Document 1), but since the sweetness of the frozen dough is quite high, the flavor of the ingredients There is no description on improvement of workability such as wrapping due to limitations in design.

In addition, a method has been devised which comprises adding a composition for preventing aging of moss containing β-amylase and trehalose when producing moss (see, for example, Patent Document 1). There is no mention of improving workability such as wrapping.
Therefore, the varieties of foods based on the conventional method cannot suppress deterioration of quality due to aging of starch due to the refrigeration / frozen process, and the sweetness of the candy-like dough is high, so the flavor of the ingredients tends to be limited, Moreover, since the work such as wrapping must be done at a high temperature, it is difficult to mold the bowl-shaped dough, the physical properties of the tool are limited, or the heat resistance is improved at the expense of the texture of the tool. On the other hand, as described above, the needs of the market have diversified recently due to the diversification of food culture, there are few restrictions on the flavor and physical properties of the ingredients, and the workability is good There was a very high demand for the production method for confectionery.
JP 2002-272382 A (page 1-9) JP-A-9-107899 (page 1-4)

  Can be combined with other ingredients such as wrapping at a relatively low temperature. The sweetness of the dough is mild, so there are few restrictions on the flavor and physical properties of the ingredients, and the resistance to freezing and refrigeration is strong. A cocoon-like dough in which the occurrence of aging phenomena such as cracking and hardening is suppressed even if it is repeatedly exposed to a temperature history that changes between a freezing / refrigerated area and a temperature range above, and a varieties of food using the same It is an object of the present invention to develop a manufacturing method.

As a result of diligent research to achieve the above object, the present inventors have added a saccharide containing a low-sweet sugar to a koji-like dough, thereby reducing the flavor and physical properties of the ingredients with low sweetness. Combined work such as wrapping is possible at low temperature, good workability, strong resistance to freezing and refrigeration, and repeated temperature history changing between freezing and refrigeration area and higher temperature range The present inventors have obtained the knowledge that, even when exposed, it is possible to produce dairy foods in which the occurrence of aging phenomena such as cracking and hardening is suppressed, the present invention has been completed.
That is, the present invention
(1) A method for producing a potato seed food characterized in that a candy-like dough prepared by adding a saccharide containing a low-sweet sugar to flour is combined with a mold, and (2) the ingredient is a filling ( (1) The manufacturing method according to (2), wherein the fillings are creams, mousses or chocolates. (4) The temperature at the time of combination molding with the ingredient is 35 ° C. or lower. (1) The method for producing a grape seed food according to (1), (5) The method for producing a grape seed food according to (1), wherein the combination molding is performed by wrapping, and (6) low-sweet sugar is 100 weight of flour. (7) The production method according to (1), wherein the total amount of saccharides including low-sweet sugar is 45% by weight or less based on flour. Yes, (8) Freeze or refrigerate after combination molding with tools, and return to room temperature (9) The method for producing a potato seed food according to (8), wherein the step of freezing or refrigeration and returning to room temperature is repeated after combination molding. It is a cocoon-like dough prepared by adding a saccharide containing 10 low-sweet sugars.

  According to the present invention, it is possible to combine with typified foods such as wrapping at a relatively low temperature, and since the sweetness is mild, there are few restrictions on the flavor and physical properties of the stuffed material, and resistance to freezing and refrigeration is achieved. Further, there is an advantage that a confectionery confectionery can be produced in which the occurrence of aging phenomenon such as cracking and hardening is suppressed even if it is repeatedly exposed to a temperature history that changes between a frozen / refrigerated region and a temperature range higher than that.

  The rice cake-like dough referred to in the present invention uses flour and water represented by rice, and widely refers to rice cake, fertilizer, or foods rich in viscosity and elasticity similar to those.

This can usually be obtained by mixing flour and water, heating, kneading and adding a saccharide containing low sweetness sugar to this.
There are no particular restrictions on the type of flour, but rice flour that has been crushed with rice (various types such as glutinous rice and glutinous rice are available), wheat flour, and potato flour , Corn flour, buckwheat flour (buckwheat noodles), etc., or a combination of them, but flour that is easy to produce elasticity and spreadability as straw, mainly varieties with high amylopectin content The grape variety is more desirable.
The amount of flour and moisture may be set according to a conventional method. In the case of flour with a low water retention (for example, rice flour derived from imported rice), the water is about 60 to 80 parts by weight with respect to 100 parts of normal flour. It is possible to use it.

The heating method is not particularly limited, but a method of steaming using a steamer is common.
The heating time varies depending on the method and apparatus to be used, but the time until the starch of starch is pregelatinized is appropriate. For example, when using a steaming machine, the starch from the imported rice is used for 7 minutes. In such a case, it is necessary to take a measure such as slightly extending the heating time as about 10 minutes, but it can be used in accordance with an existing method.
Similarly, the kneading method is not particularly limited, but “kneading” is generally performed using a mortar and a koji. However, heating and kneading may be performed with a steamer.

The sugar added to the cocoon-like fabric has the function of preventing aging of the cocoon-like fabric and the function of improving the plasticity and spreadability of the cocoon-like fabric at low temperatures. There is an effect of improving the workability of the combination molding of the bowl-shaped dough and the tool in the low temperature range, and it is effective in the combination work with the tool not suitable for the above-described work in the high temperature range.
However, both the prevention of aging and the improvement of plasticity and spreadability at low temperatures, when the use of a large amount of high-sweet sugar increases the sweetness of the dough-like dough, and when it is combined with ingredients and made into varieties Inhibits the flavor of ingredients. This is particularly undesirable when the ingredients are not sweet.

The sugar is preferably used in a sugar solution, and liquid sugar or solid sugar may be dissolved in water, or liquid sugar and solid sugar may be used in combination.
However, the saccharide used as a raw material needs to be a low sweet sugar. Here, the low-sweet sugar is a sugar having a sweetness level (in this case, a comparison of the concentrations of the test sweeteners exhibiting the same sweetness intensity as a sucrose solution having a constant concentration. Sucrose is 1). preferable.
The sugar concentration of the sugar solution is desirably used in a state where no solid sugar remains, and is usually in the range of 60 to 80% by weight.
Further, it is preferable to use a sugar having a stronger function of preventing aging and improving plasticity and spreadability at low temperatures. Optimally, use of maltose and maltosyl trehalose is recommended, and it is desirable that maltose: maltosyl trehalose = 0: 100 to 80:20 by weight ratio.

Mix the above heated and kneaded flour with the sugar solution of the above content.
The mixing ratio is preferably 20 parts by weight or more in terms of sugar liquid (sugar concentration of about 70 to 75% by weight) with respect to 100 parts by weight of flour, more preferably 14 parts by weight or more in terms of sugar, and more preferably 30 parts by weight or more in terms of liquid sugar. The amount is preferably 21 parts by weight or more in terms of sugar. If the amount of saccharide falls below this lower limit, the function of improving plasticity and spreadability cannot be sufficiently exhibited even if the sweetness of the candy-like dough is low.
In addition, if the sweetness of the dough-like dough does not inhibit the flavor of the ingredients, it may be used in combination with non-low sweetness, but the total amount of saccharides including low sweetness sugar is 100 parts flour in terms of liquid sugar. 60 parts by weight or less, and 45 parts by weight or less in terms of sugar is desirable. Above this limit, the sweetness of the dough-like dough may increase to the extent that it impairs the flavor of the ingredients, even if all of the low-sugar sugar is used, and the dough-like dough becomes too soft, making it suitable for combination with ingredients. No state.
The method of mixing is not particularly limited, but generally, it is preferable to mix using a hook-shaped arm with a device called a cake mixer so that the dough becomes uniform at low speed. After mixing, it is allowed to cool and used for combination molding with tools.

There are no particular restrictions on the ingredients to be combined with the cocoon-shaped dough, but recently there are various ingredients and forms to meet changing tastes and market demands, as well as applications for products intended to be stored and eaten in a frozen or refrigerated state. As a result, there is an increase in the amount of processed varieties of foods, so the ingredients also become fillings, especially when the ingredients become hot, the fluidity increases, and the workability of the combination process with the dough-like dough is adversely affected, or work at high temperatures It is more effective in fillings, such as creams, mousses, or chocolates, where the heat resistance of the ingredients has been improved to the extent possible, and must be sacrificed in the mouth, such as creams, mousses or chocolates. It is desirable that the temperature at the time of the combination molding of the non-resistant tool and the cocoon-like material is 35 ° C. or less, particularly preferably 30 ° C. or less.
A combination of ingredients and candy-like dough is called varieties of food, and typical examples include wrapping (wrapping ingredients with candy-like dough: eg, Daifuku candy), but sand (single) Alternatively, the tool may be sandwiched between a plurality of bowl-shaped fabrics (the tool is partially exposed to the outside air).

  The sourdough food prepared in this way can be combined with ingredients represented by wrapping etc. at a relatively low temperature, and since the sweetness is mild, there are few restrictions on the flavor and physical properties of the ingredients, and It has a strong resistance to freezing and refrigeration, and it has a cocoon-like dough that suppresses aging phenomena such as cracking and hardening even when it is repeatedly exposed to a temperature history that changes between the freezing and refrigeration areas and higher temperatures. The used varieties can be made.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis.

<Example 1>
According to the composition in Table 1, a kneading powder (manufactured by Nihonhon Flour Co., Ltd. “purple rice flour” (domestic rice raw material)) and water are mixed in a steaming machine (Covard Co., Ltd.) for 12 minutes Steam at a temperature of 98 ° C.
Separately from the above steps, purified maltose (“Sanmaruto S” manufactured by Hayashibara Shoji Co., Ltd.), maltosyl trehalose syrup (“Hellodex” manufactured by Hayashibara Shoji Co., Ltd.) and water are uniformly mixed according to the composition in Table 1 and the sugar solution Prepare.
The steamed rice cake prepared separately on the steamed rice cake base is transferred to a cake mixer ("Mighty 60" manufactured by Aikosha Co., Ltd.), and the sugar solution is added several times (using hook, rotating) Number: Low speed) Move to the weight and let it cool and serve as candy-like dough for wrapping.
Worked with whipped cream (Fuji Oil Co., Ltd. “Reger 20” with 8% sugar added, whipped to a specific gravity of 0.5) and wrapping device (“AR-88” manufactured by Kovard Co., Ltd.) The workability was evaluated at a temperature of 22 ° C., and the packaged grape food was subjected to an abuse test to evaluate its resistance to freezing and refrigeration.

<Example 2, Example 3, Comparative Example 1, Comparative Example 2, Comparative Example 3>
According to the composition shown in Table 1, grape seed food was obtained by the same production method as in Example 1 and evaluated. Granulated sugar (Fuji Nippon Seika Co., Ltd.) and reduced starch syrup (Hayashibara Shoji "HS-30") were used.
The evaluation is shown in Table 1 together with the formulation.

※１ 包餡適正
○：２２℃でも包餡可能。
（耐熱性を付与されていないフィリング類を具として包餡可能）
△：３０℃以上で包餡可能。
×：４０℃以上で包餡可能。
−：包餡作業自体ができない。（老化評価も不能）
○と△までは包餡の作業適正あり。
※２ 甘味評価
○：具の特徴を阻害しない、可食用容器的な存在。
△：甘さ的には抑えられているが、数個食べると具の風味に影響があるレベルの甘さ。
×：具の風味を損なうレベルの甘さ。
○と△までは具の風味設計の自由度が高く、利用価値が認められる範囲。
※３ 老化評価（虐待試験後（※４）に評価）
○：虐待試験前の餅の食感と変わらない。
△：やや堅くなっているものの十分に喫食可能な食感。
×：老化が進み、堅く脆く喫食には適さない状態。
−：評価不能
※４ 虐待試験
緩慢冷凍（冷風を吹き付ける急速冷凍ではなく、−１８℃雰囲気下での冷凍を指す）後、７日間−１８℃で冷凍保管、さらに冷蔵庫５℃雰囲気下放置にて解凍、その後３日間５℃冷蔵保管、再び−１８℃（緩慢冷凍）で再冷凍、３日間−１８℃で冷凍保存、冷蔵庫５℃雰囲気下放置で再解凍。[Table 1]

* 1 Suitable for packaging ○: Can be packaged even at 22 ℃.
(Can be filled with fillings that are not heat-resistant)
Δ: Can be packaged at 30 ° C or higher.
X: Can be wrapped at 40 ° C or higher.
-: The wrapping operation itself cannot be performed. (Aging assessment is also impossible)
○ and △ are appropriate for wrapping.
* 2 Sweetness evaluation ○: An edible container that does not interfere with the characteristics of the ingredients.
(Triangle | delta): The sweetness of the level which is suppressed in sweetness but has an influence on the flavor of an ingredient | tool when eating several.
X: Sweetness at a level that impairs the flavor of the ingredients.
The range up to ○ and △ is a range in which the degree of freedom in the design of ingredients is high and the utility value is recognized.
* 3 Aging assessment (evaluated after abuse test (* 4))
○: It is not different from the texture of moth before the abuse test.
(Triangle | delta): The food texture which can be eaten enough, although it becomes a little hard.
X: Aging is progressing, it is hard and brittle and is not suitable for eating.
-: Not appreciable * 4 Abuse test Slow freezing (Refers to freezing in an atmosphere of -18 ° C, not quick freezing with cold air), then stored frozen at -18 ° C for 7 days, then left in a refrigerator at 5 ° C. Thawed, then refrigerated at 5 ° C for 3 days, re-frozen at -18 ° C (slow freezing), stored frozen at -18 ° C for 3 days, re-thawed in a refrigerator at 5 ° C.

In Examples 1 and 2, the wrapping workability was good even at 22 ° C., and the sweetness of the koji-like dough did not hinder the characteristics of the ingredients, and the texture of the koji was maintained even in the abuse test. It was.
Although Example 3 also seems to have a slightly harder wrapping workability than Examples 1 and 2, it can be fully wrapped at 30 ° C., does not interfere with the characteristics of the tool, and is used in an abuse test. Also maintained the texture of the crab.
On the other hand, Comparative Example 1 and Comparative Example 2 are those using a conventional sugar having a high sweetness, but when the wrapping operation temperature is lowered, the cocoon-like dough becomes stiff and loses its spreadability and elasticity. The packaging operation temperature could only be lowered to about ℃. Further, Comparative Example 1 was easily aged even in the abuse test and could not maintain the texture of moths.
In addition, Comparative Example 3 in which the amount of sugar of Comparative Example 1 and Comparative Example 2 is further increased to about twice (existing aging-resistant koji-like dough is used at this level) is also suitable for aging and aging There was no noticeable improvement in tolerance, and the sweetness finally hindered the characteristics of the ingredients.

<Example 4 / Example 5 / Comparative Example 4 / Comparative Example 5>
According to the formulation of Table 2, the varieties of food were obtained by the same production method as in Example 1 and evaluated.
The evaluation is shown in Table 2 together with Example 1 under the same conditions.

※ 評価方法は表１の系と同じ[Table 2]

* The evaluation method is the same as the system in Table 1.

In Example 4, the wrapping workability is slightly harder than that in Example 1, but the wrapping work can be performed sufficiently even at 30 ° C. The sweetness of the dough-like dough did not interfere with the characteristics of the ingredients.
In addition, the wrapping workability of Example 5 is slightly softer than that of Example 1, but the wrapping workability is sufficiently good even at 22 ° C. Although it was, the texture of the koji was sufficiently maintained, and the sweetness of the koji-shaped dough was slightly higher than that of Example 1, but was practical.

On the other hand, in Comparative Example 4, the sweetness of the candy-like dough did not inhibit the characteristics of the ingredients, but when the wrapping operation temperature was lowered, the candy-like dough became stiff and lost its extensibility and elasticity. Only the wrapping temperature could be lowered. In the abuse test, aging easily progressed, and the texture of the cocoon could not be maintained, and the product value was not good.
Further, in Comparative Example 5, the sweetness of the candy-like dough was strong enough to inhibit the characteristics of the ingredients, and the candy-like dough was too soft, resulting in poor wrapping workability and no commercial value. (We were not able to take the abuse test)

<Example 1, Example 2, Example 6, Example 7, Comparative Example 6>
According to the composition shown in Table 3, a soy seed food was obtained by the same production method as in Example 1 and evaluated.
The evaluation is shown in Table 3 together with Example 1 and Example 2 under the same conditions. The liquid maltose used was “Liquid Maltose 80” manufactured by Nisshi Corporation.

[Table 3]

Example 6 is obtained by partially replacing the maltosyl trehalose syrup of Example 1 with liquid maltose, but has a slightly higher moisturizing power than that of Example 2 in which the same amount was replaced with purified maltose. The sweetness evaluation and aging resistance were similar to those in Example 2.
Further, in Example 7, it was replaced with varicella which is not a category of low sweet sugar and low sweet liquid sugar, but the varicella itself does not contribute to the above-mentioned wrapping workability and aging resistance as much as maltose. Although the degree slightly increased, if the maltosyl trehalose syrup, which is a low sweet sugar, was 20 parts or more, the wrapping workability and the aging resistance were only usable as commercial products.
However, as shown in Comparative Example 6, even if it was 50 parts, which should be sufficiently effective if it was a single product of maltosyl trehalose syrup, the total amount combined with other sugars that are not low-sweet sugars If the amount is too large, the candy-like fabric becomes too soft and the wrapping workability is deteriorated so that it cannot be used as a product.

  According to the present invention, the combination work with tools represented by wrapping can be performed at a relatively low temperature, the workability is good, and the sweetness is mild, so there are few restrictions on the flavor and physical properties of the tools, and A confectionery can be made that has high resistance to refrigeration and that has been suppressed from aging such as cracking and hardening even when it is repeatedly exposed to a temperature history that changes between the freezing and refrigeration regions and higher temperature regions.

Claims (10)

A method for producing a cereal food, characterized in that a candy-like dough prepared by adding a saccharide containing low-sweet sugar to flour is combined and molded. The method according to claim 1, wherein the tool is a filling. The process according to claim 2, wherein the fillings are creams, mousses or chocolates. The method for producing a grape food according to claim 1, wherein the temperature at the time of combination molding with the ingredients is 35 ° C or lower. The method for producing a varieties of foods according to claim 1, wherein the combination molding is performed by wrapping. The process according to claim 1, wherein the low-sweet sugar is 14 parts by weight or more with respect to 100 parts by weight of flour. The method according to claim 1, wherein the total amount of sugars including low sweet sugar is 45% by weight or less based on flour. The method for producing a grape seed food according to claim 1, further comprising freezing or refrigeration after the combination molding, and then returning to room temperature. The method for producing a potato food according to claim 8, wherein the step of freezing or refrigeration and returning to room temperature is repeated after combination molding. A cocoon-shaped dough prepared by adding sugars including low-sweet sugar.