TW200401612A - Foodstuff with dry stuffing - Google Patents

Abstract

Foodstuff according to the invention contains a dry stuffing in which 1g of the solid content of the dry stuffing contains 3.6~8.1mg of polyphenol. Such foodstuff includes baked products, Japanese snacks, European and American snacks, fast food snacks, icy snacks, pre-cooked food, fast food, health food, seasoned sea food , noodles, and soft drinks. The stuffing of such foodstuff can maintain its original flavor due to its dry stuffing.

Description

200401612 (1) 发明. Description of the invention [Technical field to which the invention belongs] The present invention relates to a glutinous food with dry flavor and excellent filling. [Prior art] The stuffing made from red beans is used in various foods and sauces in dim sum. Raw stuffing used in food or sauce includes raw stuffing, paste stuffing, and dry stuffing. The raw quotient has a water quotient of about 62%. Due to the high water content, the preservation is very poor. 'When raw pie is added to sugar to make a pie, the pie is made into a pie after the pie is made.' Stuffing is difficult in operation. On the one hand, ‘dry stuffing’ means that the moisture of the raw stuffing is dehydrated and dried to less than or equal to 0%, which can withstand long-term storage and is easy to handle. However, in addition to the dry flavor, the original flavor of the stuffing is seriously impaired due to heat during drying, and the damage of the particles of the stuffing deteriorates the food texture. Therefore, the original flavor of the stuffing cannot be obtained by mixing other foods with the dry stuffing. [Disclosure of the invention] [Disclosure of the invention] The object of the present invention is to provide various kinds of baked goods with original flavor of the filling by combining the dry filling which can more effectively suppress the S flavor and the deterioration of food texture than the conventional dry filling. Other objects and advantages of the present invention will be apparent from the following description. According to the present invention, the above-mentioned objects and advantages of the present invention are achieved by a glutinous food containing 3.6 to 8.1 mg of polyphenols in a solid content of 1 g of dry filling of dry filling, which is characterized by ·· -5- 200401612 (2). As a result of intensive research, the present inventors have found that the polyphenols in red bean sauce that have been discarded as astringent ingredients have the effect of enhancing the original flavor and taste of the filling. The food is mixed with a dry filling containing a specific amount of polyphenol. The present invention has been completed. When the content in Cheyi Pavilion is less than 3.6mg / g, it becomes a glutinous food with insufficient flavor, and when it exceeds 8.1mg / g, it becomes a glutinous food with strong flavor, which cannot achieve the purpose of the invention. [The best form for implementing the invention] There is no particular limitation on the method for making the dry fillings contain the above-mentioned polyphenols. The manufacturing steps of the raw fillings are the first cooking step (9 ° C) (Pre-cooked), after astringent, cook at 90 ° C for 30 ~ 180 minutes for the second cooking step (main cooking). A dry filling of 3.6 · 8.1 ~ 1 mg polyphenols in the solid content of the filling. The amount of water during cooking is preferably about 70 to 150 kg of water relative to 30 kg of red beans. The drying method used when drying the raw stuffing can be applied to the conventional drying method. When heat drying, the heat will cause the flavor to deteriorate, and the temperature should not be too high during drying. The ideal drying method is a method of stirring raw stuffing and drying under reduced pressure. A commercially-available dryer capable of being stirred and reduced in pressure can be used. A commercially available dryer with a stirring / reducing device can be used, and it is more preferable that the stirring speed, temperature, and vacuum degree can be arbitrarily adjusted. Examples of such devices include cylindrical air dryers, reverse-6-200401612 (3) round hammer stirrers, V-type stirrers, and the like. Zhuo Yi's 'Temperature' The material temperature, that is, the temperature of the raw stuffing in the dry medium, can be maintained below $ 0 ° C. For example, it is desirable to maintain 0 to 50 ° C, and below 35 ° c, for example, 0 to 3 5 °. C is more ideal. The temperature of the material is kept at 5 (rc, which can greatly suppress the deterioration of quality due to heat. The environmental pressure (absolute pressure) of the car's feg is 9 3 T rr or less, for example, 5 to 93 Torr is preferred, and 42 Torr is more desirable. Hereinafter, for example, 5 to 42 Torr. The stirring device may be a person who does not damage the filling particles. For example, a stirring device having a stirring blade shape such as a belt type, a screw type, a blade type, and an anchor type may be selected, or such a stirring type may be selected. Wing planetary motion type stirring device. Stirring can be performed continuously or intermittently. The stirring speed varies depending on the stirring device used, and it can be stirred at a uniform speed without destroying the filling particles. For example, using a horizontal vacuum belt drying (ADVANCESERVICE It is preferable to use a speed of 60 rpm or less, and more preferably 3 to 30 rpm. When using an inverse hammer dryer (manufactured by Kobelco Pantec Co., Ltd.) equipped with a planetary-type stirring device, The rotation speed of the shaft is 25 ~ 250 rpm, and the rotation speed of the orbital shaft is preferably 0.1 ~ 10 rpm. The thermal energy can be effectively used when stirring under the above conditions, and it can be dried in a short time without special. Crushed dry stuffing. It is possible to add the cooking juice when the cooking step is added to the drying step. After adding the cooking juice to dry, it can enhance the flavor. The added amount of cooking juice is about 7.5 to 25% by weight of the cooking juice produced in the second cooking step. Ideal. In addition to the polyphenols in the boiled juice, it contains other miscellaneous ingredients. When the amount of juice added exceeds 25 weight ° / 0, the astringent taste is 200401612 (4) or the astringent solution is too strong, which affects the taste of the food and cannot reach the cost The purpose is to add 15% by weight of boiled juice. The boiled juice added is ideally boiled in the second cooking step. The boiled juice produced in the astringent step also contains polyphenols and has an astringent taste. According to the present invention, various kinds of glutinous foods can be made with or together with the dry fillings produced as described above to make glutinous foods with the original flavor. 1 g of dry solids containing dry fillings contain 3.6 ~ 8.1 mg of polyphenols, which is the target food of the present invention, is not particularly limited. For example, it is ideal for baking products such as bread, steamed buns, pizzas, etc., juice powder, buns, mutton, fern cake, wheat pancakes, etc. point , Cakes, sweet puffs, cream puffs, souffles, biscuits, cookies, puffs, puddings, milk puffs, chocolates, icing cream, creamers, custard and other European and American snacks, pretzels Fast food snacks such as cakes, potato chips, cereals, ice products such as ice cream and moraine, pre-made products such as muffins, instant juice powder, instant food such as kudzu soup, supplements and other healthy foods, seafood such as fish plate Paste products, noodles such as udon noodles, noodles, noodles, tea sauce, canned sauce powder, etc. The dried fillings of the present invention can enhance the original flavor of the fillings because it contains a certain amount of polyphenols. The sun-dried sensation of dried fillings is always used. Therefore, it is not necessary to perform the steps of water spraying several times before use when mixing the food. It can be used as the raw material of the food or restore proper mixing with water or milk. In addition, since the moisture content of the dry filling is less than 5% by weight, it will not affect the blending ratio of the glutinous food. Since no sugar is added, the proportion of sugar will not be affected, and the taste of the glutinous food will not be impaired. The amount added when adding to glutinous food varies depending on the type of glutinous food, and personal preferences, for example, when bread raw germs are kneaded, add about 3 to 50 g of raw germ relative to 200401612 (5) 100 g raw germs. [Embodiment] The present invention will be described below with examples. Test example 1 (manufacturing dry filling A) Wash 30kg of raw red beans with water, remove foreign matter and dirt, add i50kg of water, heat to 9 8 ° C, immediately remove astringent water (descaling), and rinse after astringent Dirt on the surface of beans. Add deionized beans to 150 kg of water and cook for 80 minutes (main cook). After cooking, stop heating and simmer for 15 minutes. Secondly, after the main cook boiled beans and filled with water (grinding and screening), the particles of the fillings settled and then separated by filtration and drainage. The precipitated and separated filling particles (filling liquid) are put into a squeeze bag and squeezed with a squeezer to obtain about 62% of the raw filling. 22 kg of this raw stuffing was dried using a 50L volume SVMIXER (manufactured by Kobelco Pantec Co., Ltd.), with a sandwich temperature of 60 ° C, a pressure of 15 Torr, a stirring speed of 100 rpm on the rotating shaft, and a stirring speed of 3 rpm on the rotating shaft to obtain dry filling A. . The total polyphenol content of the dry filling A was measured to be 4.4 mg in dry solid content. The total polyphenol content was quantified by the following method. Put the dry stuffing into hydrochloric acid methanol solution, heat and stir for regular extraction, and filter the extract. The residue was extracted twice, and the filtrate was combined three times. After the evaporator was concentrated, a quantitative solution was measured as a test solution. This test solution was quantified according to the F ο 1 i η · De n i s method described in J. Biol. Chem., 2 2, 3 0 5 (19 15). With gallic acid as a standard substance. Wash 30kg of raw red beans with water, remove foreign matter and dirt, add 150kg of water, heat to 9 8 ° C, immediately remove astringent water (descaling), rinse after astringent, and attach -9-200401612 (6) on the surface of the beans Dirt. Descaled beans are added with 100 k g of water and cooked for 80 minutes (main cook). After cooking, stop heating for 15 minutes. Secondly, after the main cook boiled beans and water-filled stuffing (grinding and screening), the stuffing particles are precipitated and filtered and drained. The precipitated and separated filling particles (filling liquid) are put into a press bag and pressed with a press to obtain raw fillings with a moisture content of about 62%. 12 kg of this raw stuffing was dried using a 50 L volume horizontal belt dryer (manufactured by ADVANCESERVICE, Japan) at a sandwich temperature of 60 ° C, a pressure of 20 Torr, and a stirring speed of 10 r p m to obtain a dried stuffing B. The total polyphenol content of the dry filling B was measured according to the same method as described in Test Example 1. The solid content of 1 g of dry filling was 7.1 mg. Examples 1, 2 and Comparative Example 1 500 g of white sugar, 126 g of tri-temperature sugar, 2 g of salt, and 2.8 g of Gutton 'were added to 5 g of dry filling A22 produced in Test Example 1 and mixed until homogeneous to obtain (Example 1 ) Instant juice powder (powder). Further, except that the dry filling A was changed to the dry filling B of Test Example 2, the instant juice powder (powder) was obtained in the same manner as in Example 1 (Example 2). Moreover, except that the dry filling A was changed to a commercially available dry filling, it was obtained in the same manner as in the Example] (Comparative Example 1 :) Instant juice powder (powder). Add 50 g of instant juice powder obtained from each 50g of boiling water and mix thoroughly as juice powder. 9 participants who are skilled in hue, flavor quality, flavor intensity (red bean flavor), and powder flavor intensity will conduct Evaluation. The evaluation is divided into a five-stage evaluation from very poor (weak) to very good (strong), and the average 値 is obtained. The results are shown in Table 1. 200401612 (7) Table 1

Tint: Flavors are not poor (1) · Rated · Normal (3) · Good · Very good (5) One is not bad (1) · Poor (2) · Normal (3) · Good (4) · Very good (5) Flavor intensity (red bean flavor): Very poor (1) · Poor (2) · Normal (3) · Good (4) Very good (5) Flavor intensity (powder flavor): Very poor (1) • Poor (2) • Normal (3) • Good (4) Very good (5) Example 3, 4 and Comparative Example 2 Put 1,000 g of milk and 250 g of MALTITOL sugar in a pan (said Ueno Pharmaceutical ( Co., Ltd., MS-17) and 150 g of dry filling A, mixed, and left to stand for 10 minutes, then heated on medium heat, after the sugar is completely dissolved, put together 2 5 g of gelatin that has been soaked with 250 g of water in advance. To completely dissolve the gelatin. The pudding mold was filled with pudding, which was put out of the fire before being immediately boiled, and then sterilized and cooled after heat sealing (Example 3). A stuffing-containing pudding was obtained in the same manner as in Example 3 except that the dry stuffing A was changed to the dry stuffing B of Test Example 2. -11- 200401612 (8) Moreover, except that the dry filling A was changed to a commercially available dry filling, it was obtained in the same manner as in Example 1 (Comparative Example 2) with a stuffed pudding. Evaluation was conducted by nine panelists who were skilled in the pudding's hue, tongue, flavor quality, and flavor intensity. The evaluation is divided into five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 2. Table 2 Hue Tongue Flavor Quality Flavor Strength Example 3 3.6 3.3 3.8 3.8 Example 4 4.5 3.3 3.9 4.2 Comparative Example 2 2.7 2.9 2.1 3.2

Hue: Very poor (1) · Poor (2) · Fair (3) · Good (4). Very good (5) Tongue feeling · Very poor (1) · Poor (2) · Normal (3) · Good (4) ) · Very Good (5) Flavor Quality: Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5)

Flavor intensity: Very poor (1) • Poor (2) • Normal (3) • Good • Very good (5) Example 5 and Comparative Example 3 100 g of MALTITOL (supplying sugar prepared by Ueno Pharmaceutical Co., Ltd., MS- 17), 20 lg of salt and whole eggs, mixed to a fat paste. Add pre-screened low-gluten noodles 140g, dry filling B60g and baking powder 10g, salad oil 20g, water 100g. Mix until homogeneous, and finally add 30 g of water to stir, to get steamed embryos. The steamed buns were filled with seven-quarter full embryos in a paper cup, and steamed in a steamer for 12 minutes to obtain red bean steamed buns. In addition to "drying", except that the drying hall was changed to a towel drying shop, a red bean steamed bun was obtained in the same manner as in Example $ (Comparative Example 3). The obtained red bean steamed buns were evaluated by nine panelists skilled in the pudding hue, flavor quality, and flavor intensity. The evaluation is divided into five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 3.

Table 3 Hue flavor quality _ flavor intensity Qin Example 5 4.3 3.9 4.1 Reaching Comparative Example 3 3.9 3.3 3.1 Hue · Non-difference (1) · Poor (2) · Normal (3) · Good (4) · Very Good (5 ) Flavor quality: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Flavor intensity: Very poor (1) • Poor (2) • Fair (3) • Good (4) Very good (5) Example 6 120g whole eggs, added 100gMALTITOL (sugar made by Ueno Pharmaceutical Co., Ltd., MS-17), loosened to a specific gravity of 0.35 ', added three times in advance and sieved low 70 g of gluten noodles, 30 g of dry filling and 1 g of baking powder, stir and mix each time. Finally, add 10 g of water and stir gently until the cake is green. -13- 200401612 (10) The obtained green cake was poured into a 18cm diameter mold and baked at 170 ° C for 35 minutes to obtain a fresh red bean cake with fresh flavor and color. Example 7 After 200 g of protein was lightly beaten, 200 g of powdered sugar was added in three portions, and the mixture was fully passed. Slowly add 66g of dry filling B and mix until uniform. Add 3 20g of unsalted butter softened to room temperature and smooth beforehand and 1 10g of crispy pastry oil each time. Finally, add 4g of western wine and stir gently until uniform, to obtain red bean milk fat with rich filling flavor. Example 8 After returning to room temperature, 6 5 g of salt-free mirabilin cream was lightly beaten, and 150 g of MALTITOL sugar (MS-17, manufactured by Ueno Pharmaceutical Co., Ltd.) and 150 g of high-temperature baking powder 4 were added. minute. 75g whole eggs are added in three portions, each time mixing at medium speed. Finally, 400 g of low-gluten noodles previously sieved, 100 g of dry filling, 5 g of baking powder, and 125 g of water were added in three portions to obtain a red bean melon-shaped bread germ. After 15 minutes of fermentation in the refrigerator, it was divided into 40g, which became the inner bag of 60g of standard dim sum noodles. Ferment at 35 ° C for 60 minutes in a 60% room and bake in an oven at 195 ° C for 16 minutes to obtain red bean melon-shaped bread with good color and full filling flavor. Example 9 230 g of pastry crispy oil warmed to room temperature was added with 3 8 5 g of MALTITOL mixed sugar (manufactured by Ueno Pharmaceutical Co., Ltd., MS-17) to bake at high speed. Whole egg-14- 200401612 (11) 2 3 0 g and water 1 1 5 g are slowly added and continuously mixed. Finally, add the pre-screened low-gluten noodles 2 5 0 g, dry filling B 8 0 g, baking powder 10 g, mixed in portions. Extrude 10 ~ 20g each on a square iron baking pan, and bake in an oven at 170 ° C for 15 minutes to obtain red bean biscuits with fresh filling flavor. Example 10 and Comparative Example 4 In a bowl, 200 g of whole eggs, 200 g of MALTITOL prepared sugar ("MS-17", manufactured by Ueno Pharmaceutical Co., Ltd.), 10 g of bubble stabilizer, and 6 g of baking powder dissolved in 20 g of water were added. To a specific gravity of 0.55, the second step is to thoroughly mix 120g of low-gluten noodles' 80g dry stuffing B, which has been sieved in advance, and add 60g of salad oil and mix well to obtain the steamed red bean cake raw embryo. 40 g of raw embryos were poured into a paper cup for steaming buns and steamed in a steamer for 1 to 3 minutes to obtain steamed red bean cakes with good color and full filling flavor. In addition, the dry stuffing B was changed to a commercially available dry stuffing, and steamed red bean cake was obtained in the same manner as in Example 5 (Comparative Example 4). The obtained steamed red bean cake was evaluated by 10 participants who were skilled in the hue, flavor quality, flavor intensity, and overall preference. Evaluation {贾 # ^ Very poor (weak) ~ very good (strong) five-stage evaluation, and it was fair. The results are shown in Table 4. 200401612 (12) Table 4 Hue flavor quality quality flavor intensity overall preference __ degree »Example 1 0 ο η J. J 4.1 3 9 4.2 Comparative Example 4 3.0 3. 1 3.2 Tint: Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5) Flavor Quality · Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5) Flavor Strength · Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) How good. Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) Example 11 1 and Comparative Example 5 8 g of unsalted cream warmed to room temperature, and after passing lightly, 85 g of MALTITOL (supply made by Ueno Pharmaceutical Co., Ltd., ms_17) 打打 # White. Add 100 g whole eggs in three portions and mix. Finally, 70 g of low-gluten noodles sieved in advance and 30 g of dry filling B were thoroughly mixed to obtain red bean flour embryos. This raw embryo was fermented at 20 ° C for 1 hour, then poured into a powder cake model, and baked at 1600 for 1 hour to obtain a red bean powder cake with good color and sufficient filling flavor. In addition, except that the dry filling B was changed to a commercially available dry filling, the red bean powder was obtained in the same manner as in Example i i (Comparative Example 5). The obtained red bean powder was evaluated by 10 panelists who were skilled in flavor quality, flavor intensity, and overall preference. The evaluation is divided into very poor -16- 200401612 (13) (weak) to very good (strong) five-stage evaluation, and the average value is obtained. The results are shown in Figure 5. Table 5 ------- ------ Flavor quality -------- __Intensity of overall preference Example 1 1 3.8 4.0 3.9 Achieve_Comparative example 5 3.0 2.7 2.9 Flavor quality: Very poor ( 1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Flavor intensity: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good ( 5) Goodness: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Example 1 2 2 0 0g of white chocolate was dissolved in water in a bowl, and then added The dried filling B 6 〇g is mixed until it is uniform and warmed to 45 ° C, cooled to 25 t, and then heated to 2 8 ° C (temperature adjustment step). After mixing with 40 g of crushed corn flakes, inject chocolate and cool with a paper cup to obtain red bean chocolate with a filling and milk flavor. Example 1 3 and Comparative Example 6 200 g of loose whole eggs with a beater were placed in a pan, and 200 g of MALTITOL (sugar, manufactured by Ueno Pharmaceutical Co., Ltd., MS-17) was added and mixed with 17-200401612 ( 14) Close and smooth. Secondly, add 140 g of dry filling B and 80 g of corn flour until they are evenly mixed, and then add 1 000 g of milk preheated to 60 ° C in four times, each time mixing until uniform. After that, the pot was immersed in a 90 ° C water bath and stirred to make the temperature not exceed 8 5 ° C. When the stick was thick, the pot was lifted out of the water bath while stirring was stopped, the particles were removed by filtration, and the red beans with sufficient filling flavor were obtained. Egg custard. In addition, except that the dry filling B was changed to a commercially available dry filling, in the same manner as in Example 1 3 (Comparative Example 6), red bean custard was obtained. The obtained red bean custard was evaluated by 10 participants who were skilled in the hue, flavor quality, flavor intensity, and overall preference. The evaluation score is a five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 6. Table 6 Hue Flavor Quality • 5 ^ Intensity Overall Preference Example 1 3 4.1 4. 1 __ ±. 1 4.1 Up to Comparative Example 6 2.9 2.8 2.5

Hue: Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) Flavor quality: Very poor (1) · Poor (2) · Normal (3) · Good (4) ) · Very good (5) Flavor intensity: Very poor (1) · Poor (2) · Normal (3) · Good (4) · Very good (5) Preference · Very Poor (1) · Poor (2) · Normal (3) · Good (4) · Very Good (5) -18 · 200401612 (15) Example 14 and Comparative Example 7 Fern cake powder 140g 'dry stuffing B60g 300g MALTITOL L (Japan) Ueno Pharmaceutical Co., Ltd., MS-17) and 840 g of water were placed in a pot, and while being thoroughly agitated with bamboo chips, it was dissolved in medium heat. Continue to cook until it is viscous, turn off when the total amount is 800 g, pour into a container, and cool to harden. Cut into the size of a pleasant mouth, and get the red bean fern cake with full flavor. In addition, except that the dry filling B was changed to a commercially available dry filling, a red bean fern cake was obtained in the same manner as in Example i 4 (Comparative Example 7). The resulting red ugly fern cake was shown by 10 five-stage reviewers who were skilled at the seminar (weak) to very good (strong). The flavor quality, flavor intensity, and the overall performance were evaluated. The evaluation is divided into very poor prices' to obtain the average value. Results as table

Table 7

Degree Flavor Quality ·· Very Poor (1) · Poor (2) · (5) Flavor Intensity: Very Poor (1) • Poor (2) · (5) Preference is Very Poor (1) · Poor (2) Overall Preference Degree 4.2 2.7 Fair (3) · Good (4) · Very Good Fair (3) · Good (4) · Very Good_ (3) · Good (4) · Very Good (5)

-19- 200401612 (16) Example 1 5 A20g of dried filling MALTITOL (supply made by Ueno Pharmaceutical Co., Ltd., MS-I7) was placed in a pot, and 60g of force water was heated on a low fire. After boiling, the fire will be weakened 'and heated to 130. (:. Next, add 20 g of sugar-enriched milk, heat it again to 130 ° C, and inject it into the candy model. After cooling, remove it from the model to get the filling flavor and filling flavor balance with milk flavor.

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Claims (1)

(1) (1) 200401612 Scope of application and patent application 1-A kind of baked food, which is characterized in that 1 g of dry filling solids contains 3.6 to 8. Img of polyphenols. 2 · As for the 飮 food in item 1 of the patent application scope, 飮 food is made of baked products, Japanese-style dim sum, European and American dim sum, fast food dim sum, ice products, pre-prepared products' fast food, healthy food, seafood paste products, noodles Classes and desolate materials selected from the group. 3. As for the food products in item 2 of the scope of patent application, the baked products are selected from the group of bread and steamed bread. 4 · If the Japanese foods in item 2 of the scope of patent application, Japanese-style dim sum is selected from the group consisting of powdered juice powder, bean paste bag and fern cake. 5 · For example, the 飮 food in item 2 of the scope of patent application, in which European and American dim sum are selected from the group of cakes, biscuits, puddings, chocolates and milk fats. -21-200401612 柒, (a) (b), the designated representative figure in this case is: None, the component representative symbols of this representative figure are simply explained: and 捌 If there is a chemical formula in this case, please disclose the chemical formula that can best show the characteristics of the invention: