TWI629938B - Yolk sauce, method for producing yolk sauce and method for producing bakery products - Google Patents

Abstract

An egg yolk spread consisting of a serving of ingredients. The flavored food comprises 30 to 60 parts by weight of fat, 30 to 60 parts by weight of egg yolk, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of the seasoning, and the specific gravity of the food is between 0.55 and 0.9. . Thereby, it is advantageous to prepare a baked food having an aesthetic appearance and a good egg yolk taste.

Description

Egg yolk spread and its manufacturing method and method for manufacturing baked food

The present invention relates to a baking technique, and more particularly to an egg yolk spread and a method of manufacturing the same and a method of manufacturing the same baked food.

Baked goods refer to foods developed from flour and sugar as the main raw materials. The variety of baked goods is endless, and in Taiwan has become one of the main foods on which people depend for their livelihood. Taiwan is located in the southeast of Asia, originally a rice-based region. However, due to changes in social culture and changes in family structure, it belongs to Western food culture and in order to increase the diversity and richness of food, today's baked goods are also popular in Taiwan. Commonly baked goods in daily life are bread, cake, Chinese or Western dim sum.

In general, the process of producing baked goods basically has several standard methods, such as: mixing of raw materials, multiple fermentation of dough, dough shaping and baking. Further, in order to make the taste of the baked food more variability, the baked food may further contain other ingredients such as milk, eggs, sugar, spices, fruits, nuts, and the like. Especially in the case of egg yolk, it is rich in protein, minerals, vitamins, oils and other nutrients, which can provide the energy needed by the body, maintain body function and promote growth and development. Therefore, the market demand for bread with rich egg yolk ingredients and flavor has gradually increased.

At present, a common way to make a bakery product such as bread, cake, biscuit, etc. with egg yolk flavor is to directly apply the egg yolk solution to the surface of the dough, the batter or the egg yolk by the aid of the tool before the dough and the batter have entered the baking step. The filling is wrapped in the dough and then placed in the oven for baking. At this time, the protein in the egg yolk will solidify and discolor due to heat, and it has a special appearance and taste different from that of the general baked food to attract consumers to purchase.

However, when the egg yolk is directly mixed with other raw materials, the formed egg yolk ingredients are liable to cause oil-water separation, and after baking, the appearance of appearance such as leakage or partial filling is not good. In addition, poorly-cased egg yolk ingredients can have a negative impact on the taste of baked goods.

In view of the above problems, the present invention provides an egg yolk spread and a method for producing the same, and a method for producing the same baked food, which overcome the problem of poor appearance and bad taste of the egg yolk baked product.

In one embodiment, an egg yolk spread can include a flavored food product. The flavored food may include 30 to 60 parts by weight of fat, 30 to 60 parts by weight of egg yolk, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of the seasoning, and the proportion of the flavored food may be 0.55 and Between 0.9.

In one embodiment, a method of making an egg yolk spread can include mixing a plurality of base materials into a mixture, and agitating the mixture to form a flavored food. Among them, the base material may include 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of seasoning, and 30 to 60 parts by weight of egg yolk liquid. The specific gravity of the ingredients is between 0.55 and 0.9.

In one embodiment, a baked good may include the aforementioned egg yolk spread.

In one embodiment, a method of manufacturing a baked food product, comprising: preparing a dough material, covering the surface of the dough material in an environment having a temperature range of 24 ° C or less, and covering the surface of the dough material; The sauce-coated dough material is heated to obtain a baked food.

In summary, the egg yolk spread of the embodiment of the present invention, the method for producing the same, and the method for manufacturing the related baked food are suitable for making a baked food, so that the obtained egg yolk paste and baked food can exhibit a good appearance and Taste.

As used herein, the term "specific gravity" refers to the ratio of the weight of an equivalent volume of the ingredients divided by the weight of an equal volume of water. For example, the specific gravity of the ingredients is 100 ml of the weight of the ingredients and the weight of 100 ml of water.

Referring to Figure 1, in some embodiments, the method of making egg yolk spread can include the following process. First, a plurality of basic materials are mixed into a mixture (S10). Among them, the base material may include 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of seasoning, and 30 to 60 parts by weight of egg yolk liquid. Next, the mixture is stirred to obtain a fried food (S20). In step S20, air is mixed into the mixture by stirring the mixture, and the stirring process is referred to as "sending". In step S20, the mixture is stirred until the agglomerated mixture (i.e., the foodstuff) has a specific gravity of between 0.55 and 0.9. In other words, an egg yolk spread with a specific gravity of between 0.55 and 0.9 is obtained.

In some embodiments, the specific gravity of the flavored foodstuff may be between 0.7 and 0.85, i.e., the mixture is agitated to a specific gravity between 0.7 and 0.85. More preferably, the specific gravity of the ingredients may be between 0.8 and 0.85, i.e., the mixture is stirred until its specific gravity is between 0.8 and 0.85.

In some embodiments, suitable base materials can be selected to form a flavored food product depending on the needs of the production. For example, the grease can be anhydrous cream, ghee, cream, white oil, other alternative fats, or any combination thereof. More preferably, the oil may be anhydrous cream and/or ghee. The starch may be corn starch, flour, tapioca starch, other alternative starch materials, or any combination thereof. The seasoning may be salt, monosodium glutamate, flavor, sugar, flavor, other alternative materials, or any combination thereof.

In some embodiments, in a plurality of basic materials, the ratio of fats and oils may be 55.8 parts by weight, the proportion of egg yolk liquid may be 39.9 parts by weight, the ratio of starch may be 1.99 parts by weight, and the proportion of seasonings may be 2.27 weights. Share.

In some embodiments, the flavored foodstuff may further comprise from 1 to 10 parts by weight of other materials. Other materials may be animal food materials, vegetable food materials, food additives, food seasonings, and/or other additives that may be added to the baked goods.

In an embodiment of step S10, all of the base materials may be mixed at once after all of the base materials have been prepared. In another embodiment of step S10, the base material can be divided into portions and then mixed in batches (i.e., more than two times of mixing). For example, the oil and solid powder materials (such as starch, seasonings, etc.) are used as the basic material of the first part, and the liquid material (such as egg yolk liquid) is used as the basic material of the second part. When the first part of the basic material is mixed, it is mixed with the basic material of the second part.

Referring to Fig. 2, in some embodiments of step S10, 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of seasonings are first mixed into a premix (step S11). Thereafter, 30 to 60 parts by weight of egg yolk liquid is further added to the premix in portions to obtain a mixture (step S12). In addition, in other embodiments of step S10, 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, and 1 to 10 parts by weight of seasonings and 1 to 10 parts by weight of other substances may be first mixed. The premix (step S11) is followed by the subsequent steps (i.e., step S12 and step S20).

Referring to Figure 3, in some embodiments, a method of making a baked good can include the following process. First, a dough material (S30) is prepared. Among them, the dough material may be a dough, a batter or other paste containing a flour component. The dough material can be subjected to all processing steps prior to baking in the process of general baked goods. For example, flour (or other cereal flour ingredients) is first mixed with several raw materials such as sugar, salt, milk powder, and seasoning. Thereafter, the mixed raw materials are stirred, basically fermented, divided, spheronized, intermediately fermented, shaped, and finally fermented to obtain a suitable dough material.

Next, the aforementioned egg yolk coating is applied to the surface of the dough raw material in an environment of a use temperature of 24 ° C or lower (S40). In some embodiments, the means commonly used in smearing, showering, or other various general baking processes may be utilized in a machine or manual manner to allow the egg yolk spread to cover the surface of the dough material. In an embodiment of step S40, the use temperature may be between 10 ° C and 24 ° C.

Finally, the dough material covered with the egg yolk sauce is heated to obtain a baked food (S50). In some embodiments, the dough material covered with the egg yolk sauce may be heated using any suitable heating means, such as baking, steam heating, and/or other means commonly used in various general baking processes. For example, it can be baked using a commercially available oven. The baking time and baking temperature can be varied depending on the nature of the baked goods.

In some embodiments, the baked good made by this method may be bread, cake, snack or other similar food.

For example, a bread product having an egg yolk spread can be prepared by the following procedure. First, 27.9 parts by weight of anhydrous butter, 27.9 parts by weight of ghee, 1.99 parts by weight of starch, and 2.27 parts by weight of seasoning were taken and mixed into a premix. Subsequently, 39.9 parts by weight of egg yolk liquid was added to the premix in batches to form a mixture. Next, the mixture is sprayed by means of artificial hand rubbing or machine agitation to obtain a given specific gravity of the flavoured food. After stirring for a period of time, first take 100ml of the sprayed food and 100ml of water separately, and divide the weight of the harvested food by the weight of the scaled water to calculate the proportion of the ingredients, to determine the proportion of the ingredients. Whether it has reached the established proportion. If not, continue to send the mixture. If so, obtain a novel egg yolk spread for baking food. Further, the desired noodle material is prepared in accordance with the baked food to be prepared. Take the egg yolk bread as an example, and prepare the desired dough material as a dough. Next, apply the egg yolk sauce to the surface of the dough in a specific temperature environment. Finally, the appropriate baking time and baking temperature are selected to bake the dough coated with egg yolk sauce to obtain a yolk bread.

Further, an egg yolk spread having a predetermined specific gravity of 0.8, which has a flavored foodstuff, is produced by the above-described formulation and process. Then, according to the foregoing procedure, the prepared egg yolk spread is applied to the surface of the dough and baked into egg yolk bread 21 in an environment of a use temperature of 10 °C.

Further, an egg yolk spread having a predetermined specific gravity of 0.7, which has a flavored foodstuff, is produced by the above-described formulation and process. Then, according to the foregoing procedure, the prepared egg yolk paste is applied to the surface of the dough and baked into egg yolk bread 22 in an environment of a use temperature of 10 °C.

Further, an egg yolk spread having a specific gravity of 0.7 in which the food material was dispensed was produced by the above-described formulation and procedure. Then, according to the foregoing procedure, the prepared egg yolk paste is applied to the surface of the dough and baked into a yolk bread 23 in an environment of a use temperature of 24 ° C.

Further, an egg yolk spread having a specific gravity of 0.55 was prepared by the above-described formulation and process. Then, according to the foregoing procedure, the prepared egg yolk paste is applied to the surface of the dough and baked into an egg yolk bread 24 in an environment of a use temperature of 11 °C.

Alternatively, an egg yolk spread having a specific gravity of 0.55 with a flavored food material is prepared by the above-described formulation and procedure. Then, the prepared egg yolk paste was applied to the surface of the dough and baked into a yolk bread in an environment of a use temperature of 24 °C.

Table 1 below lists the difference in appearance and taste of egg yolk bread 21~25 and the correlation between different parameters.

Table 1

As can be seen from Table 1, the prepared egg yolk breads 21 to 24 have a good appearance and a firm mouthfeel by adjusting the specific gravity of the ingredients and the temperature of the surface of the dough raw materials by using the egg yolk coating. Particularly, when the specific gravity of the flavored food is 0.8 and the use temperature is 10 ° C, the yolk bread 21 can exhibit an excellent appearance. However, when the specific gravity of the food was 0.55 and the use temperature was 24 ° C, the egg yolk bread 25 was leaked out of the yolk sauce.

Fig. 4 is an appearance of the egg yolk bread 21 prepared by the fact that the specific gravity of the foodstuff is 0.8 and the temperature of the egg yolk paste is 10 °C, and the fifth figure is the specific gravity of the foodstuff which is 0.7 and the use temperature is 10 °C. The appearance of the prepared egg yolk bread is shown in Fig. 6 as the appearance of the egg yolk bread obtained by using the specific gravity value of the food material at 0.7 and using the temperature at 24 ° C, and the fourth figure is the specific gravity of the food material being 0.55 and used. The appearance of the egg yolk bread prepared at a temperature of 11 ° C, and Fig. 5 is the appearance of the egg yolk bread prepared by the use of the foodstuff having a specific gravity of 0.55 and a use temperature of 24 °C.

As can be seen from Figures 4 to 7, the egg yolk spread 100 can be evenly distributed and bonded to the surface of the baked dough (i.e., the bread 110). On the other hand, as can be seen from Fig. 8, when the specific gravity of the foodstuff is small and the temperature of the egg yolk spread 100 is high, the egg yolk spread 100 leaks and flows to the periphery of the bread 110, so that it cannot be uniformly distributed and bonded to the bread. The surface of 110. In other words, when the specific gravity of the ingredients and the temperature of the egg yolk coating are in an appropriate range, the baked egg yolk bread can exhibit a good appearance and a mouthfeel.

In summary, the egg yolk spread and the method for producing the same and the method for producing the related baked food of the embodiment of the present invention are suitable for producing a baked food. By adjusting the proportion of the composition of the egg yolk sauce and the proportion of the ingredients, the degree of oil-water separation in the yolk coating can be reduced. Furthermore, the egg yolk paste is applied to the baked food process at an appropriate temperature. Therefore, the egg yolk coating can maintain a desired curing state after baking, so that the obtained egg yolk coating and the baked food can exhibit a good appearance and a mouthfeel, and the egg yolk flavor product can be prepared.

Although the technical content of the present invention has been disclosed in the above preferred embodiments, it is not intended to limit the present invention, and any modifications and refinements made by those skilled in the art without departing from the spirit of the present invention are encompassed by the present invention. The scope of protection of the present invention is therefore defined by the scope of the appended claims.

S10‧‧‧ Mixing a plurality of basic materials into a mixture

S11‧‧‧ Mix 30 to 60 parts by weight of fat, 1 to 10 parts by weight of starch and 1 to 10 parts by weight of condiments into a premix

S12‧‧‧ Add 30 to 60 parts by weight of egg yolk into the premix in batches to obtain a mixture

S20‧‧‧ Stir the mixture to form a food, in which the specific gravity of the ingredients is between 0.55 and 0.9

S30‧‧‧Preparation of face material

S40‧‧‧ Cover the surface of the raw material with the egg yolk sauce in an environment at a temperature below 24 °C

S50‧‧‧heating the dough material covered with egg yolk sauce to obtain baked goods

100‧‧‧ egg yolk spread

110‧‧‧ bread

21, 22, 23, 24, 25‧‧‧ yolk bread

Fig. 1 is a flow chart showing a method for producing egg yolk spread of the present invention. Fig. 2 is a flow chart showing the mixing procedure of the method for producing egg yolk spread of the present invention. Fig. 3 is a flow chart showing a method of producing the baked food of the present invention. Figure 4 is a schematic view showing the state of one embodiment of the baked food of the present invention. Fig. 5 is a schematic view showing the state of another embodiment of the baked food of the present invention. Fig. 6 is a schematic view showing the state of still another embodiment of the baked food of the present invention. Fig. 7 is a schematic view showing the state of still another embodiment of the baked food of the present invention. Fig. 8 is a schematic view showing the state of a comparative example of the baked food of the present invention.

Claims (15)

An egg yolk spread comprising: a dozen food ingredients comprising: 30 to 60 parts by weight of fat, at least one of anhydrous butter and ghee; 30 to 60 parts by weight of egg yolk; 1 to 10 parts by weight Starch; and 1 to 10 parts by weight of the seasoning; wherein the proportion of the flavored food is between 0.55 and 0.9. The egg yolk spread according to claim 1, wherein the specific gravity of the food is between 0.7 and 0.85. The egg yolk spread according to claim 1, wherein the whipped food further comprises 1 to 10 parts by weight of other substances. The egg yolk coating according to claim 3, wherein the other substance is at least one of an animal food material, a plant food material, a food additive, and a food seasoning. The egg yolk coating according to claim 1, wherein the ratio of the fat and oil is 55.8 parts by weight, the ratio of the egg yolk liquid is 39.9 parts by weight, the ratio of the starch is 1.99 parts by weight, and the proportion of the seasoning is 2.27 parts by weight. . A baked food comprising the egg yolk spread of any one of claims 1 to 5. A method for producing egg yolk paste, comprising: Mixing a plurality of base materials into a mixture, wherein the base materials comprise 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of seasonings, and 30 to 60 parts by weight of egg yolk liquid. The grease is at least one of anhydrous butter and ghee; and the mixture is agitated to form a flavored food wherein the specific gravity of the flavored food is between 0.55 and 0.9. The method for producing egg yolk spread according to claim 7, wherein the specific gravity of the food is between 0.7 and 0.85. The method for producing an egg yolk spread according to claim 7, wherein the mixing step comprises: mixing 30 to 60 parts by weight of the fat, 1 to 10 parts by weight of the starch, and 1 to 10 parts by weight of the seasoning into a premix; And 30 to 60 parts by weight of egg yolk liquid is added to the premix in portions to obtain the mixture. The method for producing egg yolk spread according to claim 7, wherein the base materials further comprise 1 to 10 parts by weight of other substances. The method for producing egg yolk spread according to claim 10, wherein the mixing step comprises: 30 to 60 parts by weight of fats and oils, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of seasonings, and 1 to 10 parts by weight. The other materials are mixed into a premix; and 30 to 60 parts by weight of egg yolk is added to the premix in portions to obtain the mixture. The method for producing egg yolk paste according to claim 10, wherein the other substance is at least one of an animal food material, a plant food material, a food additive, and a food seasoning. A method for producing a baked food, comprising: preparing a raw material; and covering the raw material of the raw material with the egg yolk coating according to any one of claims 1 to 5 in an environment of a use temperature of 24 ° C or lower a surface; and heating the dough material covered with the egg yolk sauce to obtain the baked food. A method of producing a baked good as described in claim 13, wherein the use temperature is between 10 ° C and 24 ° C. The method of producing a baked good according to claim 13, wherein the baked food is at least one of bread, cake, and snack.