JP5921834B2 - Method for producing a composite food in which a porous food material is impregnated with an oily food material - Google Patents
Method for producing a composite food in which a porous food material is impregnated with an oily food material Download PDFInfo
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Description
本発明は、多孔性食品素材に油脂性食品素材を含浸させた複合食品の製造方法に関する。 The present invention relates to a method for producing a composite food in which a porous food material is impregnated with an oily food material.
従来、チョコレートやキャラメルなどの油脂性食品素材と焼き菓子や食パンなどの多孔性食品素材とを組み合わせた多種多様な複合食品が製造されている。そして近年、多孔性食品素材の内部にまで油脂性食品素材が含浸し、これら素材がより一体化したタイプの複合食品およびその製造方法がいくつか提案されている。 Conventionally, a wide variety of complex foods are produced by combining oily and fat food materials such as chocolate and caramel with porous food materials such as baked goods and bread. In recent years, several types of composite foods and methods for producing the same have been proposed in which an oily food material is impregnated into the porous food material and these materials are more integrated.
例えば、クルトンとチョコレ−トを混合し、減圧装置内に入れ(混合工程)、減圧装置内を減圧し気泡を排出(減圧排出工程)させた後、常圧に戻し(常圧工程)チョコレ−トを浸透させ(ミキシング工程)振動ふるい機(振動ふるい工程)にかけ余分なチョコレ−トを除去し冷却固化(冷却固化工程)させることにより製造することを特徴とするチョコレ−ト浸透クルトン(特許文献1参照)、(a1)少なくとも一部が多孔質構造の空隙を有し、含水率が0〜50重量%である基食材を、10〜50,000Paに減圧処理し、減圧状態に保ちながら溶融状態のチョコレートと接触し、次いで昇圧することにより、基食材の空隙内部に溶融状態のチョコレートを含浸させる含浸処理工程と、(b)冷却により基食材中のチョコレートを固化させる冷却工程とを有することを特徴とするチョコレート含有食品の製造方法(特許文献2参照)、多孔性食品素材に流動性食品素材を含浸させた組合せ食品の製造において、双方の食品素材を接触させた状態にて5G以上の加速度にて多孔性食品素材に流動性食品素材を含浸せしめ、加速度を5G未満にて多孔性食品素材と残余流動性食品素材を分離する事を特徴とする組合せ食品の製造法(特許文献3参照)などが開示されている。 For example, croutons and chocolate are mixed and placed in a decompression device (mixing step), the inside of the decompression device is decompressed to discharge bubbles (decompression discharge step), and then returned to normal pressure (normal pressure step). It is manufactured by removing the excess chocolate through a vibrating sieve (vibrating sieve process) and cooling and solidifying (cooling and solidifying process) (Patent Document) 1), (a1) A base material having at least a part of porous structure and a moisture content of 0 to 50% by weight is decompressed to 10 to 50,000 Pa and melted while maintaining the decompressed state. An impregnation treatment step in which the molten chocolate is impregnated inside the voids of the base food material by contacting with the chocolate in the state and then pressurizing; and (b) solidifying the chocolate in the base food material by cooling. A method for producing a chocolate-containing food (see Patent Document 2) characterized by having a cooling step, and in the production of a combined food in which a porous food material is impregnated with a fluid food material. In a combined state, the porous food material is impregnated with a flowable food material at an acceleration of 5 G or more in a wet state, and the porous food material and the remaining flowable food material are separated at an acceleration of less than 5 G The manufacturing method (refer patent document 3) etc. are disclosed.
しかしながら、上記技術は、油脂性食品素材を多孔性食品素材の内部に含浸させるため、これら素材に物理的作用を与える減圧装置等の設備・装置が必要であることから、これらに替わり得るより簡便な製造方法が求められている。 However, since the above technique impregnates the fat and oily food material inside the porous food material, it requires equipment and devices such as a decompression device that gives physical action to these materials. New manufacturing methods are required.
本発明は、多孔性食品素材と油脂性食品素材とを接触させるだけで、多孔性食品素材のより内部に油脂性食品素材が含浸した複合食品を製造する方法を提供することを目的とする。 An object of the present invention is to provide a method for producing a composite food in which a porous food material is impregnated with an oily food material only by contacting the porous food material and the oily food material.
本発明者らは、上記課題に対して鋭意検討を行った結果、油脂性食品素材を多孔性食品素材に接触させるにあたり、特定の組み合わせの乳化剤を油脂性食品素材に予め添加することにより、上記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 As a result of intensive studies on the above problems, the present inventors have added a specific combination of emulsifiers in advance to the oleaginous food material in order to bring the oleaginous food material into contact with the porous food material. The present inventors have found that the problem can be solved, and have come to achieve the present invention based on this knowledge.
すなわち、本発明は、(a)酵素処理レシチン及び(b)ジグリセリン脂肪酸エステルを油脂性食品素材に添加する工程の後に、該油脂性食品素材と多孔性食品素材とを接触させる工程を含むことを特徴とする複合食品の製造方法、から成っている。 That is, the present invention includes a step of bringing the oleaginous food material into contact with the porous food material after the step of adding (a) enzyme-treated lecithin and (b) diglycerin fatty acid ester to the oleaginous food material. The manufacturing method of the composite food characterized by this.
本発明の製造方法によれば、多孔性食品素材と油脂性食品素材とに物理的作用を与えるための設備または装置を用いることなく、これら素材を接触させるだけで多孔性食品素材のより内部に油脂性食品素材が含浸した複合食品が製造できる。 According to the production method of the present invention, the porous food material and the greasy food material are brought into the interior of the porous food material only by contacting these materials without using equipment or devices for giving a physical action to the porous food material and the oily food material. A composite food impregnated with an oily food material can be produced.
本発明で用いられる油脂性食品素材は、油脂を含有し、且つ常温(25℃)下で又は加温により流動性を示す食品であれば特に制限はなく、例えばチョコレート、キャラメル、バター、ファットスプレッド、及び調味料を含む油脂組成物(例えば、シーズニングオイル、マヨネーズなど)並びにこれらを主成分とする食品などが挙げられる。該油脂性食品素材100質量%中の油脂の含有量に特に制限はないが、通常10質量%以上、好ましくは20質量%以上、より好ましくは30質量%以上である。 The oil-based food material used in the present invention is not particularly limited as long as it contains oil and fat and exhibits fluidity at room temperature (25 ° C.) or by heating. For example, chocolate, caramel, butter, fat spread And fat and oil compositions containing seasonings (for example, seasoning oil, mayonnaise, etc.) and foods based on these. Although there is no restriction | limiting in particular in content of fats and oils in this oil-based food material 100 mass%, Usually, 10 mass% or more, Preferably it is 20 mass% or more, More preferably, it is 30 mass% or more.
ここで、レシチンとは、大豆や菜種等の油糧種子または卵黄等の動物原料から得られるリン脂質を主成分とする混合物であり、その種類としては、例えば粗製レシチン(クルードレシチン)、精製レシチン、分別レシチン、酵素処理レシチン等が挙げられる。本発明では、それらの中でも酵素処理レシチンが好ましく用いられる。 Here, the lecithin is a mixture mainly composed of oil seeds such as soybeans and rapeseed, or animal raw materials such as egg yolk, and the types thereof include, for example, crude lecithin (crude lecithin), purified lecithin And fractionated lecithin, enzyme-treated lecithin and the like. In the present invention, among them, enzyme-treated lecithin is preferably used.
本発明で用いられる酵素処理レシチンとしては、レシチンの2個ある脂肪酸残基のうちβ位のものを酵素を用いて加水分解により取り除き、リゾレシチンとした酵素分解レシチンおよびレシチンのリン酸に結合している塩基を酵素によりグリセリンと置換してフォスファチジルグリセロールにした酵素転移レシチンなどを挙げることができ、好ましくは酵素分解レシチンである。 As the enzyme-treated lecithin used in the present invention, the β-position of the two fatty acid residues of lecithin is removed by hydrolysis using an enzyme, and the enzyme-degraded lecithin converted into lysolecithin and bound to lecithin phosphate. An enzyme-transferred lecithin obtained by substituting glycerin with a base for phosphatidylglycerol and the like, and preferably an enzyme-degraded lecithin.
上記酵素処理レシチンとしては、例えば、レシマールEL(商品名;酵素分解レシチン;ペースト状;理研ビタミン社製)、SLP−ペーストリゾ(商品名;酵素分解レシチン;ペースト状;辻製油社製)、SLP−ホワイトリゾ(商品名;酵素分解レシチン;粉末状;辻製油社製)などが商業的に製造および販売されており、本発明ではこれらを用いることができる。 Examples of the enzyme-treated lecithin include, for example, recimal EL (trade name; enzyme-decomposed lecithin; paste form; manufactured by Riken Vitamin Co., Ltd.), SLP-paste lyso (trade name; enzyme-decomposed lecithin; paste form; manufactured by Tsuji Oil Company), SLP- White lyso (trade name; enzyme-degraded lecithin; powder; manufactured by Sakai Oil Co., Ltd.) is commercially produced and sold, and these can be used in the present invention.
本発明で用いられるジグリセリン脂肪酸エステルは、ジグリセリンと脂肪酸とのエステル化生成物であり、エステル化反応など自体公知の方法で製造される。 The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.
本発明で用いられるジグリセリン脂肪酸エステルの原料として用いられるジグリセリンとしては、通常グリセリンに少量の酸またはアルカリを触媒として添加し、窒素または二酸化炭素などの任意の不活性ガス雰囲気下で、例えば約180℃以上の温度で加熱し、重縮合反応させて得られる、グリセリンの平均重合度が約1.5〜2.4、好ましくは平均重合度が約2.0のジグリセリン混合物が挙げられる。また、ジグリセリンは、グリシドールまたはエピクロルヒドリンなどを原料として得られるものであってもよい。反応終了後、必要であれば中和、脱塩、脱色などの処理を行ってよい。 As the diglycerin used as a raw material for the diglycerin fatty acid ester used in the present invention, a small amount of acid or alkali is usually added to glycerin as a catalyst, and, for example, in an inert gas atmosphere such as nitrogen or carbon dioxide, for example, about A diglycerin mixture having an average degree of polymerization of glycerin of about 1.5 to 2.4, preferably an average degree of polymerization of about 2.0, obtained by heating at a temperature of 180 ° C. or higher and causing a polycondensation reaction. Further, diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.
本発明においては、上記ジグリセリン混合物を、例えば蒸留またはカラムクロマトグラフィーなど自体公知の方法を用いて精製し、グリセリン2分子からなるジグリセリンを約50%以上、好ましくは約70%以上、より好ましくは約90%以上に高濃度化した高純度のジグリセリンが、好ましく用いられる。 In the present invention, the diglycerin mixture is purified by a known method such as distillation or column chromatography, and diglycerin composed of two molecules of glycerin is about 50% or more, preferably about 70% or more, more preferably Is preferably diglycerin having a high purity of about 90% or higher.
本発明で用いられるジグリセリン脂肪酸エステルの原料として用いられる脂肪酸としては、食用可能な動植物油脂を基原とする脂肪酸であれば特に制限はなく、例えば炭素数6〜24の直鎖の飽和脂肪酸(例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸など)または不飽和脂肪酸(例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸など)が挙げられ、好ましくはオレイン酸、リノール酸およびα−リノレン酸の群から選ばれる一種または二種以上の脂肪酸の混合物である。とりわけオレイン酸を約50質量%以上、より好ましくは約70質量%以上含有する脂肪酸混合物を用いるのが好ましい。 The fatty acid used as a raw material for the diglycerin fatty acid ester used in the present invention is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms ( For example, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid) Linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like, preferably one or two selected from the group of oleic acid, linoleic acid and α-linolenic acid It is a mixture of the above fatty acids. In particular, it is preferable to use a fatty acid mixture containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid.
本発明で用いられるジグリセリン脂肪酸エステルの好ましい例として、モノエステル体を約70%以上含むジグリセリン脂肪酸エステルが挙げられる。その製法の概略は以下の通りである。例えば、攪拌機、加熱用のジャケット、邪魔板などを備えた通常の反応容器に、ジグリセリンと脂肪酸をモル比で約1:0.8〜1:1.2、好ましくは約1:1で仕込み、触媒として水酸化ナトリウムを加えて攪拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約180〜260℃の範囲、好ましくは約200〜250℃の範囲である。また、反応圧力条件は減圧下または常圧下で、反応時間は約0.5〜15時間、好ましくは約1〜3時間である。反応の終点は、通常反応混合物の酸価を測定し、酸価約12以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のジグリセリン、ジグリセリンモノ脂肪酸エステル、ジグリセリンジ脂肪酸エステル、ジグリセリントリ脂肪酸エステルまたはジグリセリンテトラ脂肪酸エステルなどを含む混合物である。反応終了後、得られた反応液を約120℃以上180℃未満、好ましくは約130〜150℃に冷却し、酸を加えて触媒を中和し、好ましくは約15分間〜1時間放置し、未反応のジグリセリンが下層に分離した場合はそれを除去し、ジグリセリン脂肪酸エステルを得ることができる。 A preferred example of the diglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing about 70% or more of a monoester. The outline of the production method is as follows. For example, a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc. is charged with diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.2, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated at a predetermined temperature in a nitrogen gas atmosphere while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid ester. After completion of the reaction, the obtained reaction solution is cooled to about 120 ° C. or higher and lower than 180 ° C., preferably about 130 to 150 ° C., and the catalyst is neutralized by adding an acid, preferably left for about 15 minutes to 1 hour, When unreacted diglycerol is separated into the lower layer, it can be removed to obtain a diglycerol fatty acid ester.
更に、該ジグリセリン脂肪酸エステルを、例えば流下薄膜式分子蒸留装置または遠心式分子蒸留装置などを用いて分子蒸留するか、またはカラムクロマトグラフィーもしくは液液抽出など自体公知の方法を用いて精製することにより、モノエステル体を約70%以上含むジグリセリン脂肪酸エステルを得ることができる。 Furthermore, the diglycerin fatty acid ester is molecularly distilled using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or purified using a method known per se such as column chromatography or liquid-liquid extraction. Thus, a diglycerin fatty acid ester containing about 70% or more of a monoester body can be obtained.
上記ジグリセリン脂肪酸エステルとしては、例えばポエムDO−100V(商品名;モノエステル体含有量約80%;理研ビタミン社製)などが商業的に製造および販売されており、本発明ではこれらを用いることができる。 As the diglycerin fatty acid ester, for example, Poem DO-100V (trade name; monoester content: about 80%; manufactured by Riken Vitamin Co., Ltd.) is commercially produced and sold, and these are used in the present invention. Can do.
本発明で用いられる多孔性食品素材は、内部に空隙を持ち、且つその空隙の一端が表面に細孔や隙間となって現れている食品をいう。この条件を満たせば多孔性食品素材の形状、原料、種類等は特に制限されないが、その種類の具体例としては、例えば、パイ、ワッフル、パン類(食パン、黒パン、コッペパン、フランスパン等)、マッシュポテトフレーク、ポテトチップス、ポップコーン、コーンフレーク、各種せんべい、あられ、おこし、かりんとう、ウェハース、クラッカー、クッキー、ビスケット、ボーロ、クルトン、ロシアケーキ、ベーグルなどが挙げられる。 The porous food material used in the present invention refers to a food having voids inside and one end of the voids appearing as pores or gaps on the surface. If this condition is satisfied, the shape, raw material, type, etc. of the porous food material are not particularly limited, but specific examples of the type include, for example, pie, waffle, bread (bread bread, black bread, white bread, French bread, etc.), Examples include mashed potato flakes, potato chips, popcorn, corn flakes, various rice crackers, fried chicken, karinto, wafers, crackers, cookies, biscuits, bolo, croutons, Russian cakes and bagels.
本発明の製造方法では、先ず、酵素処理レシチン及びジグリセリン脂肪酸エステル(以下、これらを本発明に係る乳化剤ともいう)を油脂性食品素材に添加する工程(以下、第1工程という)が行われる。その添加方法に特に制限はないが、油脂性食品素材の調製時にその原材料に添加する方法、調製された油脂性食品素材に添加する方法などが挙げられる。 In the production method of the present invention, first, a step of adding enzyme-treated lecithin and diglycerin fatty acid ester (hereinafter also referred to as an emulsifier according to the present invention) to an oily food material (hereinafter referred to as a first step) is performed. . Although there is no restriction | limiting in particular in the addition method, The method of adding to the raw material at the time of preparation of an oleaginous food raw material, the method of adding to the prepared oleaginous food raw material, etc. are mentioned.
本発明において、油脂性食品素材がキャラメルの場合、キャラメルの調製方法および本発明に係る乳化剤の添加方法の概略は以下の通りである。 In the present invention, when the oily food material is caramel, the outlines of the caramel preparation method and the emulsifier addition method according to the present invention are as follows.
例えば、砂糖、水あめなどの糖類、油脂、水、所望により乳製品、でん粉及び小麦粉などの原材料を常圧下または減圧下にて好ましくは約100〜125℃に加熱し、所望する水分(好ましくは約6〜10質量%)となるまで煮詰めて濃縮液を得る。得られた濃縮液を冷却(好ましくは約100℃以下)し、製造しようとするキャラメルの種類に応じて果実若しくは種実類、酸味料、香料、色素などを加えて均一に混練し、キャラメル生地とするのが好ましい。 For example, sugars such as sugar, starch syrup, fats and oils, water, and optionally raw materials such as dairy products, starches and flours are preferably heated to about 100-125 ° C. under normal pressure or reduced pressure to obtain the desired moisture (preferably about 6-10% by mass) to obtain a concentrated solution. The obtained concentrated liquid is cooled (preferably about 100 ° C. or less), and according to the type of caramel to be produced, fruit or seeds, acidulant, flavoring, pigment, etc. are added and kneaded uniformly, It is preferable to do this.
本発明に係る乳化剤は、上記キャラメル生地の調製方法のいずれの段階で添加しても良い。また、本発明に係る乳化剤は固体または液体のまま直接添加してもよく、予め本発明に係る乳化剤を水または油脂に分散した分散液を調製して添加してもよい。 The emulsifier according to the present invention may be added at any stage of the caramel dough preparation method. Moreover, the emulsifier according to the present invention may be added directly in the form of a solid or liquid, or a dispersion in which the emulsifier according to the present invention is dispersed in water or fat may be prepared and added in advance.
本発明に係る乳化剤の添加量は特に制限されないが、油脂性食品素材100質量%中、酵素処理レシチンが0.1〜1.0質量%、好ましくは0.3〜0.6質量%であり、ジグリセリン脂肪酸エステルが0.1〜1.0質量%、好ましくは0.3〜0.6質量%となるように添加されることが好ましい。このような範囲で本発明に係る乳化剤が添加されることにより、油脂性食品素材の粘度が低下して該油脂性食品素材に十分な流動性が付与され、多孔性食品素材内部への油脂性食品素材の含浸が十分に進行する。 The amount of the emulsifier according to the present invention is not particularly limited, but the enzyme-treated lecithin is 0.1 to 1.0% by mass, preferably 0.3 to 0.6% by mass in 100% by mass of the oily food material. The diglycerin fatty acid ester is preferably added in an amount of 0.1 to 1.0% by mass, preferably 0.3 to 0.6% by mass. By adding the emulsifier according to the present invention in such a range, the viscosity of the oily food material is reduced, and sufficient fluidity is imparted to the oily food material, and the oily property inside the porous food material is reduced. The impregnation of the food material proceeds sufficiently.
本発明の製造方法では、第1工程の後、油脂性食品素材と多孔性食品素材とを接触させる工程(以下、第2工程という)が行われる。 In the production method of the present invention, after the first step, a step (hereinafter referred to as a second step) for bringing the oily food material and the porous food material into contact is performed.
油脂性食品素材と多孔性食品素材との接触方法に特に制限はないが、浸漬などの方法が挙げられ、より具体的には、例えば、流動性を有する油脂性食品素材の入った容器に、多孔性食品素材を投入して多孔性食品素材の中心部に油脂性食品素材が含浸するまで静置するなどの方法により行うことができる。 There is no particular limitation on the contact method between the oleaginous food material and the porous food material, but examples include immersion, and more specifically, for example, in a container containing the oleaginous food material having fluidity, It can be carried out by a method such as charging the porous food material and allowing it to stand until the oily food material is impregnated in the center of the porous food material.
第2工程における油脂性食品素材の流動性の程度は、多孔性食品素材の種類等により異なり一様ではないが、粘度が通常400〜1000cP(センチポイズ)、好ましくは500〜800cPであることが望ましい。この粘度は、接触時の油脂性食品素材の温度条件、本発明に係る乳化剤の添加量等により調整することができる。例えば、接触時の油脂性食品素材の温度が高い程、その粘度は低下する傾向がある。また、本発明に係る乳化剤の添加量の添加量が多い程、油脂性食品素材の粘度が低下する傾向がある。 The degree of fluidity of the oleaginous food material in the second step varies depending on the kind of porous food material and is not uniform, but the viscosity is usually 400 to 1000 cP (centipoise), preferably 500 to 800 cP. . This viscosity can be adjusted by the temperature conditions of the oily food material at the time of contact, the addition amount of the emulsifier according to the present invention, and the like. For example, as the temperature of the oily food material at the time of contact increases, the viscosity tends to decrease. Moreover, there exists a tendency for the viscosity of an oil-based foodstuff material to fall, so that there is much addition amount of the addition amount of the emulsifier which concerns on this invention.
上記粘度は、第8版食品添加物公定書記載「28. 粘度測定法」の「第2法 回転粘度計法」に基づいて測定される。具体的な測定方法および操作条件を以下に示す。 The above viscosity is measured based on “Second Method Rotational Viscometer Method” in “28. Viscosity Measurement Method” described in the 8th edition Food Additives Official Specification. Specific measurement methods and operating conditions are shown below.
[測定方法]
試料を入れた容器中にローターとガードを静かに入れ、試料の液面をローターの液浸マークに一致させる。スイッチを入れてから60秒経過後の指針の示す目盛を読み取り、この指示値に、使用したローターの種類および回転数によって定まる換算乗数を乗じて、試料の粘度を算出する。
[Measuring method]
Gently place the rotor and guard into the container containing the sample, and align the liquid level of the sample with the immersion mark on the rotor. The scale indicated by the pointer 60 seconds after the switch is turned on is read, and the viscosity of the sample is calculated by multiplying this indicated value by a conversion multiplier determined by the type of rotor used and the number of rotations.
[操作条件]
測定装置: ブルックフィールド型粘度計
ローター: 2号
回転数 : 6回転/分
[Operation conditions]
Measuring device: Brookfield viscometer rotor: No. 2 revolutions: 6 revolutions / minute
第2工程におけるその他処理条件に特に制限はないが、キャラメル(油脂性食品素材)と食パン(多孔性食品素材)とを接触させる場合、接触時のキャラメルの温度条件が通常75〜95℃、好ましくは80〜90℃であり、接触時間が通常1〜10分間、好ましくは1〜5分間である。 Although there is no restriction | limiting in particular in the other process conditions in a 2nd process, When making caramel (oil-based food material) and bread (porous food material) contact, the temperature conditions of the caramel at the time of a contact are usually 75-95 degreeC, Preferably Is 80 to 90 ° C., and the contact time is usually 1 to 10 minutes, preferably 1 to 5 minutes.
第2工程の後、多孔性食品素材中に油脂性食品素材が含浸されたものを通常室温(25℃)まで冷却し、本発明に係る複合食品が得られる。 After the second step, the porous food material impregnated with the oily food material is usually cooled to room temperature (25 ° C.) to obtain the composite food according to the present invention.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
[キャラメル生地の調製]
(1)原材料
1)三温糖(日新製糖社製)
2)乳糖(Fonterra社製)
3)無塩バター(よつ葉乳業社製)
4)ヤシ硬化油(融点:34℃;日清オイリオ社製)
5)還元水あめ(製品名:アマミール;林原商事社製)
6)精製塩
7)イオン交換水
8)酵素処理レシチン(商品名:レシマールEL;理研ビタミン社製)
9)クルードレシチン(商品名:日清レシチンDX;日清オイリオ社製)
10)ジグリセリン脂肪酸エステル(商品名:ポエムDO−100V;モノエステル体含有量約80%;理研ビタミン社製)
11)トリグリセリン脂肪酸エステル(商品名:ポエムTRP−97RF;理研ビタミン社製)
12)グリセリン脂肪酸エステル(商品名:エマルジーHRO;理研ビタミン社製)
[Preparation of caramel dough]
(1) Raw materials 1) Tri-warm sugar (Nisshin Sugar Co., Ltd.)
2) Lactose (made by Fonterra)
3) Unsalted butter (made by Yotsuba Dairy)
4) Hardened coconut oil (melting point: 34 ° C; manufactured by Nisshin Oilio Co., Ltd.)
5) Reduced water candy (Product name: Amamiru; Hayashibara Shoji)
6) Purified salt 7) Ion-exchanged water 8) Enzyme-treated lecithin (trade name: Recimar EL; manufactured by Riken Vitamin Co., Ltd.)
9) Crude lecithin (trade name: Nisshin Lecithin DX; manufactured by Nisshin Eulio)
10) Diglycerin fatty acid ester (trade name: Poem DO-100V; monoester content: about 80%; manufactured by Riken Vitamin Co., Ltd.)
11) Triglycerin fatty acid ester (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.)
12) Glycerin fatty acid ester (trade name: Emulsy HRO; manufactured by Riken Vitamin Co., Ltd.)
(2)キャラメル生地の配合
上記原材料を用いて調製したキャラメル生地1〜5の配合組成を表1に示した。この内、キャラメル生地1は本発明に係る実施例であり、キャラメル生地2〜5はそれらに対する比較例である。
(2) Formulation of caramel dough Table 1 shows the composition of caramel dough 1-5 prepared using the above raw materials. Of these, caramel dough 1 is an example according to the present invention, and caramel doughs 2 to 5 are comparative examples.
(3)キャラメル生地の調製方法
表1に示した原材料の配合割合に基づいて、原材料各165.1gを200ml容トールビーカーに入れ、加熱温度の調整用目盛を最大に設定して12分間予め加温したホットスターラー(型番:EM‐1;井内盛栄堂社製)を用い、該ビーカーの内容物を12分間加熱・攪拌し、該ビーカー内に各160.1gのキャラメル生地1〜5を得た。なお、調製直後のキャラメル生地1〜5の温度は110℃であった。なお、キャラメル生地1の温度が85℃となった時点でその粘度を測定した結果、750cPであった。
(3) Preparation method of caramel dough Based on the mixing ratio of the raw materials shown in Table 1, 165.1 g of each raw material is put into a 200 ml tall beaker, and the scale for adjusting the heating temperature is set to the maximum and added for 12 minutes in advance. Using a hot hot stirrer (model number: EM-1; manufactured by Inoue Seieido Co., Ltd.), the contents of the beaker were heated and stirred for 12 minutes to obtain 160.1 g of caramel dough 1 to 5 in the beaker. . In addition, the temperature of the caramel doughs 1-5 immediately after preparation was 110 degreeC. In addition, as a result of measuring the viscosity when the temperature of the caramel dough 1 reached 85 ° C., it was 750 cP.
[キャラメル含有菓子の作製と評価]
(1)キャラメル含有菓子の作製
上述した方法により調製されたキャラメル生地1〜5が85℃まで降温したところで、概ね1.4cm×1.2cm×3.0cmのブロック状に成形された食パン15g〔厚さ1.4cmの市販の食パンの周囲1.2cmを切り落としたもの(いわゆるパン耳)をさらに長さ3cmに切ったもの〕を該キャラメル生地の入ったビーカーに投入して1分間静置し、該食パンにキャラメル生地を浸透させた後金属製のバットの上に取り出し、24時間静置し固化させて、キャラメル含有菓子1〜5を得た。
[Production and evaluation of caramel-containing confectionery]
(1) Production of caramel-containing confectionery When caramel dough 1-5 prepared by the method described above is cooled down to 85 ° C., 15 g of bread bread shaped into a block shape of approximately 1.4 cm × 1.2 cm × 3.0 cm [ A 1.4cm thick commercially available bread cut from 1.2cm (a so-called bread ear) is cut into a length of 3cm] into a beaker containing the caramel dough and left for 1 minute. Then, after the caramel dough was infiltrated into the bread, it was taken out on a metal bat, allowed to stand for 24 hours and solidified to obtain caramel-containing confectionery 1-5.
(2)評価方法
キャラメル含有菓子1〜5の各ブロックについて、その4つの最大辺の中心を切断面が通るようにパン切りナイフで半分に切断し、その切断面(面積:約168mm2)を目視で観察し、キャラメル生地が浸透していない部分(以下、未浸透部という)のおよその面積を計測した。なお、評価では、1試験区あたり10個のブロックを任意に抽出し、これらの未浸透部の面積の平均値を求め、以下の基準にしたがって記号化した。その結果を表3に示す。
○:良好 未浸透部の面積が4mm2未満
△:やや悪い 未浸透部の面積が4mm2以上25mm2未満
×:悪い 未浸透部の面積が25mm2以上
(2) Evaluation method About each block of caramel containing confectionery 1-5, it cut | disconnects in half with a bread knife so that a cut surface may pass the center of the four largest sides, and the cut surface (area: about 168 mm < 2 >). By visually observing, the approximate area of the portion where the caramel fabric did not penetrate (hereinafter referred to as the non-penetrated portion) was measured. In the evaluation, 10 blocks were arbitrarily extracted per test section, the average value of the areas of these non-penetrating portions was obtained, and symbolized according to the following criteria. The results are shown in Table 3.
○: Good The area of the non-penetrating part is less than 4 mm 2 Δ: Somewhat bad The area of the non-penetrating part is 4 mm 2 or more and less than 25 mm 2 ×: The area of the non-penetrating part is 25 mm 2 or more
本発明に係る試験区1のキャラメル含有菓子は、試験区2〜5のものと比較してキャラメル生地が多く浸透していた。 The caramel-containing confectionery of Test Zone 1 according to the present invention had a large penetration of caramel dough compared to Test Zone 2-5.
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