JP6352106B2 - Concentrated French toast food and production method thereof - Google Patents
Concentrated French toast food and production method thereof Download PDFInfo
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- JP6352106B2 JP6352106B2 JP2014164062A JP2014164062A JP6352106B2 JP 6352106 B2 JP6352106 B2 JP 6352106B2 JP 2014164062 A JP2014164062 A JP 2014164062A JP 2014164062 A JP2014164062 A JP 2014164062A JP 6352106 B2 JP6352106 B2 JP 6352106B2
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- french toast
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、しっとりとやわらかい食感とともに、ふんわりとした食感をも有するフレンチトーストが手軽に調理できる、水及び/又は乳で希釈して用いる濃縮フレンチトースト用食品及びその製造方法に関する。
さらに、水及び/又は乳で希釈することにより、卵が均質化されたフレンチトースト用の卵黄含有混合液を容易に調製できる濃縮フレンチトースト用食品及びその製造方法に関する。
TECHNICAL FIELD The present invention relates to a concentrated French toast food used by diluting with water and / or milk, which can easily cook a French toast having a soft texture as well as a moist and soft texture, and a method for producing the same.
Furthermore, the present invention relates to a food product for concentrated French toast, which can easily prepare an egg yolk-containing mixed solution for French toast in which eggs are homogenized by dilution with water and / or milk, and a method for producing the same.
フレンチトーストは、パンに卵、牛乳、砂糖等の卵黄含有混合液を吸収させて調理されるものであり、パンをおいしく食べる料理の一つとして、食事やスイーツとして普及している。
フレンチトーストは、卵黄の豊かな風味と喫食時のしっとりとやわらかい食感が好まれる。
手作りでしっとりとやわらかい食感のフレンチトーストを得るには、卵黄含有混合液を調製する際、パンに吸収されやすくするために卵を裏ごししたり、パンを前記卵黄含有混合液に数時間から一晩程度の長時間浸す必要がある等、非常に手間がかかる。
したがって、家庭等でしっとりとやわらかい食感のフレンチトーストを手軽に調理するのは困難である。
French toast is cooked by absorbing egg yolk-containing mixed liquid such as egg, milk, sugar, etc. in bread, and is widely used as a meal or sweet as one of the dishes that eat bread deliciously.
French toast is preferred for its rich egg yolk flavor and moist and soft texture when eating.
In order to obtain a French toast with a moist and soft texture, when preparing a mixture containing egg yolk, the egg is lined to make it easy to be absorbed by the bread, or the bread is mixed in the egg yolk-containing mixture for several hours to overnight. For example, it is necessary to soak for a long time.
Therefore, it is difficult to easily cook a French toast with a moist and soft texture at home.
市販されているフレンチトースト用の卵黄含有混合液には業務用製品として冷凍品があり、解凍してそのまま用いる、いわゆるストレートタイプのものである(例えば、特許文献1)。
冷凍品の場合、一旦解凍したものは衛生管理上、使い切る必要がある。
しかしながら、市販されている業務用製品は容量が大きいため、家庭で用いるには適していない。
また、冷凍品は流通から保存中の温度管理が必要となり、使用時には解凍するという手間がかかる点でも、家庭での使いやすさには欠けるものである。
したがって、家庭でフレンチトーストを手軽に調理できる卵黄含有混合液は、常温保管可能で、必要量だけ使用できるものがよい。
Commercially available egg yolk-containing mixed liquids for French toast include frozen products as commercial products, which are so-called straight types that are thawed and used as they are (for example, Patent Document 1).
In the case of frozen products, once thawed, it is necessary to use up for hygiene management.
However, commercially available commercial products have a large capacity and are not suitable for home use.
In addition, frozen products need temperature management during distribution and storage, and are not easy to use at home in that it takes time to defrost them when used.
Therefore, an egg yolk-containing mixed liquid that can easily cook French toast at home can be stored at room temperature and used only in a necessary amount.
フレンチトーストを手軽に調理できる製品として、
特許文献2には、乳原料のゲル化を抑制することにより、フレンチトースト用の卵黄含有混合液を速やかにパンに浸透させることのできる、フレンチトースト用の素材が記載されている。
しかしながら、前記素材は卵を含有しておらず、使用時に卵を添加してフレンチトースト用の卵黄含有混合液を調製しなければならない。
そのため、パンに吸収されやすい前記卵黄含有混合液を調製するのは難しい。
また、前記素材は、パン焼成時に速やかに凝固する特性を付与したものであり、喫食時のしっとりとやわらかい食感は得難い。
As a product that can easily cook French toast,
Patent Document 2 describes a material for French toast that can rapidly infiltrate bread with an egg yolk-containing mixed solution for French toast by suppressing gelation of milk raw materials.
However, the raw material does not contain an egg, and an egg yolk-containing mixed solution for French toast must be prepared by adding an egg at the time of use.
Therefore, it is difficult to prepare the egg yolk-containing mixed solution that is easily absorbed by bread.
Moreover, the said raw material has given the characteristic which solidifies rapidly at the time of bread baking, and it is hard to obtain the moist and soft texture at the time of eating.
したがって、しっとりとやわらかい食感を有するフレンチトーストを得る、常温保存可能な食品を得るには、さらなる工夫の余地がある。 Therefore, there is room for further contrivance in order to obtain a food that can be stored at room temperature and obtain a French toast having a moist and soft texture.
本発明の目的は、しっとりとやわらかい食感とともに、ふんわりとした食感をも有するフレンチトーストが手軽に調理できる、水及び/又は乳で希釈して用いる濃縮フレンチトースト用食品及びその製造方法を提供するものである。
さらに、水及び/又は乳で希釈することにより、卵が均質化されたフレンチトースト用の卵黄含有混合液を容易に調製できる濃縮フレンチトースト用食品及びその製造方法を提供するものである。
An object of the present invention is to provide a concentrated French toast food used by diluting with water and / or milk, which can easily cook a French toast having a moist and soft texture and also a soft texture, and a method for producing the same. It is.
Furthermore, the present invention provides a concentrated French toast food and a method for producing the same, which can easily prepare an egg yolk-containing mixed solution for French toast in which eggs are homogenized by dilution with water and / or milk.
本発明者は、前記目的を達成すべく鋭意検討を重ねた。
その結果、
水分活性を特定の範囲とし、
さらに、炭水化物、脂質及びリゾリン脂質を特定量含有し、
その上、粘度が特定の範囲となるように調製した卵黄を含有する濃縮フレンチトースト用食品とすることにより、
意外にも、水及び/又は乳で希釈して用いることで、しっとりとやわらかい食感に加え、ふんわりとした食感をも有するフレンチトーストが手軽に調理できることを見出した。
さらに、前記濃縮フレンチトースト用食品を水及び/又は乳で希釈することにより、意外にも、卵が均質化されたフレンチトースト用の卵黄含有混合液を容易に調製できることを見出し、本発明を完成するに至った。
The present inventor has intensively studied to achieve the above object.
as a result,
Water activity in a specific range,
In addition, it contains specific amounts of carbohydrates, lipids and lysophospholipids,
In addition, by making the food for concentrated French toast containing egg yolk prepared so that the viscosity is in a specific range,
Surprisingly, it has been found that by using it diluted with water and / or milk, a French toast having a soft texture and a soft texture can be easily prepared.
Furthermore, the present inventors have found that, by diluting the concentrated French toast food with water and / or milk, surprisingly, an egg yolk-containing mixed solution for French toast with homogenized eggs can be easily prepared, and the present invention is completed. It came.
すなわち、本発明は、
(1)水及び/又は乳で希釈して用いる濃縮フレンチトースト用食品であって、
卵黄の含有量が固形分換算で1.5%以上25%以下、
水分活性が0.75以上0.90以下であり、
炭水化物を20%以上70%以下、
脂質を5%以上45%以下、
リゾリン脂質を0.02%以上0.7%以下含有し、
品温25℃における粘度が25Pa・s以下である、
濃縮フレンチトースト用食品、
(2)(1)の濃縮フレンチトースト用食品において、
前記リゾリン脂質の一部または全部がホスフォリパーゼA処理卵黄由来である、
濃縮フレンチトースト用食品、
(3)(1)又は(2)の濃縮フレンチトースト用食品において、
前記炭水化物中に二糖を10%以上95%以下含有する、
濃縮フレンチトースト用食品、
(4)(1)乃至(3)のいずれかの濃縮フレンチトースト用食品において、
清水で3倍に希釈した際の積分球式光電光度法を用いた濁度測定による全光線透過率(対照:清水、波長390mm、光路長5mm)が20%以下である、
濃縮フレンチトースト用食品、
(5)(1)乃至(4)のいずれかの濃縮フレンチトースト用食品の製造方法であって、
水分含有量が10%未満である水不含有原料を均質になるまで混合した後、
水分含有量が10%以上である水含有原料を添加してさらに混合して均質化する、
濃縮フレンチトースト用食品の製造方法、
である。
That is, the present invention
(1) A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
The viscosity at an article temperature of 25 ° C. is 25 Pa · s or less,
Food for concentrated french toast,
(2) In the concentrated French toast food of (1),
A part or all of the lysophospholipid is derived from phospholipase A-treated egg yolk.
Food for concentrated french toast,
(3) In the concentrated French toast food of (1) or (2),
The carbohydrate contains 10% or more and 95% or less of a disaccharide,
Food for concentrated french toast,
(4) In the food for concentrated French toast according to any one of (1) to (3),
The total light transmittance (control: fresh water, wavelength 390 mm, optical path length 5 mm) by turbidity measurement using an integrating sphere photoelectric photometry when diluted 3 times with fresh water is 20% or less,
Food for concentrated french toast,
(5) A method for producing a food product for concentrated French toast according to any one of (1) to (4),
After mixing a water-free raw material having a water content of less than 10% until homogeneous,
Adding a water-containing raw material having a water content of 10% or more, further mixing and homogenizing,
A method for producing a food for concentrated French toast,
It is.
本発明によれば、しっとりとやわらかい食感とともに、ふんわりとした食感をも有するフレンチトーストを得ることができ、さらに、水及び/又は乳で希釈することにより、卵が均質化されたフレンチトースト用の卵黄含有混合液を容易に調製することが可能となる。
よって、フレンチトーストを家庭で手軽に調理することが可能となり、フレンチトーストのさらなる普及と需要拡大に貢献できる。
According to the present invention, it is possible to obtain a French toast having a soft texture as well as a moist and soft texture, and further for use in a French toast in which eggs are homogenized by dilution with water and / or milk. An egg yolk-containing mixed solution can be easily prepared.
Therefore, it becomes possible to cook French toast easily at home, and it can contribute to further spread of French toast and demand expansion.
以下本発明を詳細に説明する。
なお、本発明において「%」は「質量%」、「部」は「質量部」を意味する。
The present invention will be described in detail below.
In the present invention, “%” means “mass%” and “part” means “part by mass”.
<本発明の特徴>
本発明は、
水及び/又は乳で希釈して用いる濃縮フレンチトースト用食品であって、
卵黄の含有量が固形分換算で1.5%以上25%以下、
水分活性が0.75以上0.90以下であり、
炭水化物を20%以上70%以下、
脂質を5%以上45%以下、
リゾリン脂質を0.02%以上0.7%以下含有し、
品温25℃における粘度が25Pa・s以下とすることにより、
しっとりやわらかい食感とともに、ふんわりとした食感をも有するフレンチトーストが手軽に調理でき、さらに水及び/又は乳で希釈することにより、卵が均質化されたフレンチトースト用の卵黄含有混合液を容易に調製できることに特徴を有する。
<Features of the present invention>
The present invention
A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
By setting the viscosity at 25 ° C. to 25 Pa · s or less,
Easy to prepare French toast with a moist and soft texture as well as a soft texture, diluted with water and / or milk to easily prepare egg yolk-containing mixture for French toast with homogenized eggs It has the feature that it can do it.
<フレンチトースト>
フレンチトーストとは、食パン、フランスパン等のパンを卵、牛乳及び砂糖等を主な食材としたフレンチトースト用の卵黄含有混合液に浸した後、バターを溶かしたフライパンで焼いた、トーストの一種である。
<French toast>
French toast is a type of toast that is baked in a frying pan with melted butter after immersing bread such as bread and French bread in egg yolk-containing mixture containing egg, milk and sugar as the main ingredients .
<濃縮フレンチトースト用食品>
本発明の濃縮フレンチトースト用食品とは、水及び/又は乳で希釈してパンに吸収させるフレンチトースト用の卵黄含有混合液を得る濃縮品であり、卵黄を含有する。
本発明は、濃縮品であることから、水分活性を低く抑えることが可能である。
本発明は、後述の通り、水分活性が0.75以上0.90以下と、常温保存が可能な水分活性である。そのため、本発明は加圧加熱殺菌や凍結等の処理を施す必要がなく、生卵黄に近い風味を維持することができ、卵黄の豊かな風味を有するフレンチトーストが得られる。
<Food for concentrated French toast>
The concentrated French toast food of the present invention is a concentrated product for obtaining an egg yolk-containing mixed solution for French toast that is diluted with water and / or milk and absorbed into bread, and contains egg yolk.
Since the present invention is a concentrated product, the water activity can be kept low.
As described later, the present invention has a water activity of 0.75 to 0.90 and can be stored at room temperature. Therefore, the present invention does not require treatment such as pressure heat sterilization or freezing, can maintain a flavor close to raw egg yolk, and a French toast having a rich flavor of egg yolk can be obtained.
<濃縮フレンチトースト用食品の希釈割合>
本発明の濃縮フレンチトースト用食品を希釈するのに用いる水及び/又は乳の量は、卵黄の豊かな風味を維持する観点から、濃縮フレンチトースト用食品に対し1部以上5部以下がよく、さらに2部以上4部以下がよい。
<Dilution ratio of food for concentrated French toast>
The amount of water and / or milk used for diluting the concentrated French toast food of the present invention is preferably 1 to 5 parts relative to the concentrated French toast food from the viewpoint of maintaining the rich flavor of egg yolk. More than 4 parts is preferable.
<希釈後のフレンチトースト用の卵黄含有混合液の使用量>
本発明の濃縮フレンチトースト用食品を用いて調製されるフレンチトースト用の卵黄含有混合液の量は、全量をパンに吸収させることができ、かつしっとりとやわらかい食感のフレンチトーストを得る観点から、市販の6枚切りの食パン(大きさ約13cm四方、厚さ約2cm)1枚に対して50mL以上150mL以下がよく、さらに75mL以上125mL以下がよい。
<Used amount of egg yolk-containing mixture for diluted French toast>
The amount of the egg yolk-containing mixed solution for French toast prepared using the concentrated French toast food of the present invention can be absorbed into the bread, and from the viewpoint of obtaining a French toast with a moist and soft texture, 6 50 mL or more and 150 mL or less are good with respect to 1 piece of bread cut (size of about 13 cm square, thickness about 2 cm), and 75 mL or more and 125 mL or less are good.
<乳>
本発明の濃縮フレンチトースト用食品の希釈に用いる乳としては、乳及び乳製品の成分規格等に関する省令で定義されるものの他、例えば、濃縮乳、脱脂濃縮乳等が挙げられる。また、本発明においては、全脂粉乳、調製粉乳、脱脂粉乳、加糖粉乳等の粉乳を水戻ししたものも乳に含む。
<Milk>
As milk used for dilution of the foodstuffs for concentrated French toast of the present invention, for example, concentrated milk, defatted concentrated milk, and the like may be mentioned in addition to those defined by ministerial ordinances regarding the component specifications of milk and dairy products. Moreover, in this invention, what rehydrated powdered milk, such as whole milk powder, prepared milk powder, skim milk powder, and sweetened milk powder, is also included in milk.
<卵黄>
本発明の濃縮フレンチトースト用食品に用いる卵黄は、一般的に流通している卵黄であればいずれのものでもよく、例えば、生卵黄又はこれを殺菌したもの、冷蔵若しくは冷凍したもの、スプレードライ若しくはフリーズドライ等で乾燥したもの、ホスフォリパーゼA、プロテアーゼ等の酵素で処理したもの、脱糖処理したもの、超臨界二酸化炭素処理等で脱コレステロールしたもの、あるいは食塩若しくは糖類を加配したもの等が挙げられる。
本発明に用いる卵黄は、鳥卵由来の通常食品に用いられるものであればよい。
鳥卵としては、鶏、ウズラ、アヒル、鴨等があるが、一般的に流通している鶏卵を用いるとよい。
本発明においては、しっとりとやわらかい食感を付与したフレンチトーストが得られやすいこと、かつ濃縮フレンチトースト用食品の粘度を後述する分散させやすい範囲に調製しやすい観点から、ホスフォリパーゼA処理を施した卵黄を用いるとよい。
<Yellow>
The egg yolk used in the food for the concentrated French toast of the present invention may be any egg yolk that is generally distributed, for example, raw egg yolk or sterilized, refrigerated or frozen, spray dried or freezed Examples include those dried by drying, those treated with enzymes such as phospholipase A and protease, those subjected to desugaring, those decholesterolized by supercritical carbon dioxide treatment, and those added with salt or sugar. It is done.
The egg yolk used for this invention should just be used for the normal food derived from an egg.
Examples of eggs include chickens, quails, ducks, and duck, but generally used chicken eggs may be used.
In the present invention, from the viewpoint that it is easy to obtain a French toast with a moist and soft texture, and that the viscosity of the food for concentrated French toast can be easily adjusted to a range that can be easily dispersed, the yolk subjected to phospholipase A treatment is used. Should be used.
<卵黄含有量>
卵黄含有量は、固形分換算で1.5%以上25%以下であり、3%以上20%以下がよく、5%以上15%以下がよい。
卵黄含有量が前記範囲より少ないと、卵黄風味が弱く、フレンチトーストとして好ましい食味が得られない。
卵黄含有量が前記範囲より多いと、濃縮フレンチトースト用食品の粘度が高くなる傾向にあり、後述する粘度の範囲に調製することが難しいため、水及び/又は乳で希釈した際に均質なフレンチトースト用の卵黄含有混合液が得難くなる。
よって、フレンチトースト用の卵黄含有混合液がパンに吸収されにくくなり、しっとりとやわらかい食感が得難い。
なお、前述したフレンチトーストの食感、粘度に調整しやすい観点から、ホスフォリパーゼA処理を施した卵黄を卵黄の一部又は全部、具体的には、固形分換算で卵黄中の20%以上とするとよく、さらに40%以上がよい。
<Yellow content>
The egg yolk content is 1.5% to 25% in terms of solid content, preferably 3% to 20%, and preferably 5% to 15%.
If the egg yolk content is less than the above range, the egg yolk flavor is weak, and a favorable taste as a French toast cannot be obtained.
If the egg yolk content is higher than the above range, the concentrated French toast food tends to have a high viscosity, and it is difficult to prepare it in the viscosity range described below. It becomes difficult to obtain a mixture containing egg yolks.
Therefore, the egg yolk-containing mixed solution for French toast is hardly absorbed by the bread, and it is difficult to obtain a moist and soft texture.
In addition, from the viewpoint of easy adjustment to the texture and viscosity of the aforementioned French toast, the egg yolk treated with phospholipase A is part or all of the egg yolk, specifically, 20% or more of the egg yolk in terms of solid content Then, 40% or more is better.
<水分活性>
本発明の濃縮フレンチトースト用食品は生卵黄に近い好ましい卵黄風味の維持と、調製しやすさの観点から、水分活性を一定の範囲に調整する必要がある。
具体的には、水分活性は0.75以上0.90以下であり、0.78以上0.89以下がよい。
水分活性が前記範囲より低いと、水分活性を下げるために多量に添加する糖類等の溶質を溶解することが困難となる。また、多量の溶質を添加することによって生卵黄に近い卵黄風味が損なわれる。
水分活性が前記範囲より高いと、加圧加熱殺菌や冷凍等処理を施す必要があるため、生卵黄に近い卵黄風味が損なわれる。
<Water activity>
The food for concentrated French toast of the present invention needs to adjust water activity to a certain range from the viewpoint of maintaining a preferable egg yolk flavor close to that of raw egg yolk and ease of preparation.
Specifically, the water activity is from 0.75 to 0.90, preferably from 0.78 to 0.89.
When the water activity is lower than the above range, it is difficult to dissolve solutes such as sugars added in a large amount to reduce the water activity. Moreover, the egg yolk flavor near raw egg yolk is impaired by adding a large amount of solute.
If the water activity is higher than the above range, it is necessary to perform treatment such as pressure heat sterilization or freezing, and thus the egg yolk flavor close to that of raw egg yolk is impaired.
<炭水化物>
本発明の濃縮フレンチトースト用食品は、一定量の炭水化物を含有する。
炭水化物は、甘味の付与及び水分活性の調整とともに、パン内部に水分を保持しやすくする作用を有する。これにより、調理後にもしっとりとやわらかい食感のフレンチトーストを得ることができる。
炭水化物としては、食物繊維を除いた糖質であればいずれのものでもよく、例えば、単糖、二糖、三糖以上の多糖、糖アルコール、あるいはこれらの液糖等が挙げられる。
また、本発明は、例えば、前記多糖等を含有した加糖卵黄等を用いてもよい。
これらの炭水化物は、一種で使用しても二種以上を組み合わせて使用してもよい。
<Carbohydrate>
The concentrated French toast food of the present invention contains a certain amount of carbohydrates.
Carbohydrates have an effect of facilitating the retention of moisture inside bread as well as imparting sweetness and adjusting water activity. Thereby, a French toast with a moist and soft texture can be obtained even after cooking.
Any carbohydrate may be used as long as it is a carbohydrate excluding dietary fiber, and examples thereof include monosaccharides, disaccharides, polysaccharides of three or more sugars, sugar alcohols, and liquid sugars thereof.
Moreover, you may use the sweetened egg yolk etc. which contain the said polysaccharide etc., for example in this invention.
These carbohydrates may be used alone or in combination of two or more.
<炭水化物含有量>
炭水化物含有量は、20%以上70%以下であり、25%以上60%以下がよく、30%以上55%以下がよい。
炭水化物含有量が前記範囲より少ないと、パン内部で水分の保持が不十分となり、調理後にしっとりとやわらかい食感が得られない。
また、甘味も不十分なものとなり、フレンチトーストとして好ましい食味を得難い。
炭水化物含有量が前記範囲より多いと、パン内部で水分が過剰に保持されるため、水っぽくべたついた食感となる。また、炭水化物が製造工程中で溶解しきれずに沈殿する、保存中に析出する等の問題が生じやすくなる。
<Carbohydrate content>
The carbohydrate content is 20% to 70%, preferably 25% to 60%, and preferably 30% to 55%.
If the carbohydrate content is less than the above range, moisture retention is insufficient within the bread, and a moist and soft texture after cooking cannot be obtained.
In addition, sweetness becomes insufficient and it is difficult to obtain a preferable taste as a French toast.
When the carbohydrate content is more than the above range, moisture is excessively retained inside the bread, resulting in a watery and sticky texture. In addition, problems such as precipitation of carbohydrates during storage and precipitation during storage are likely to occur.
<二糖>
炭水化物は、フレンチトースト用食品に十分な甘味を付与し、保存中の食味の劣化と褐変を低減する観点から、炭水化物の一部または全部に二糖を用いるのがよい。
二糖としては、ショ糖、乳糖、麦芽糖、トレハロース等が挙げられる。
<Disaccharide>
From the viewpoint of imparting sufficient sweetness to the food for French toast and reducing the deterioration of the taste and browning during storage, it is preferable to use a disaccharide as a part or all of the carbohydrate.
Examples of the disaccharide include sucrose, lactose, maltose, trehalose and the like.
<炭水化物中の二糖の含有量>
炭水化物中の二糖の含有量は、10%以上95%以下がよく、15%以上90%以下がよい。
二糖の含有量が前記範囲であると、フレンチトースト用食品に十分な甘味を付与するとともに、保存中の食味の劣化及び褐変を防止しやすくなる。
<Disaccharide content in carbohydrates>
The content of the disaccharide in the carbohydrate is preferably 10% to 95%, and preferably 15% to 90%.
When the content of the disaccharide is within the above range, sufficient sweetness is imparted to the food for French toast, and it becomes easy to prevent deterioration of the taste and browning during storage.
<脂質>
本発明において、脂質とは、原料あるいは原料に含まれる水に不溶性のトリグリセリド等の脂質成分をいう。
本発明の濃縮フレンチトースト用食品に用いる脂質は、脂質からなる、あるいは脂質を含有する食品素材であればいずれを用いてもよい。
脂質からなる原料としては、例えば、菜種油、大豆油、コーン油、オリーブ油、紅花油、綿実油、米油、ヒマワリ油、魚油、卵黄油等の動植物油、又はこれらの精製油(サラダ油)、及びMCT(中鎖脂肪酸トリグリセリド)、ジグリセリドのように化学的あるいは酵素的処理を施して得られる食用油、リン脂質及びリゾリン脂質等が挙げられる。
脂質を含有する食品素材としては、例えば、卵黄、牛乳、粉乳、クリーム、バター等の乳加工品、マーガリン、ショートニング、チョコレート等が挙げられる。
これらの脂質は、一種で使用しても二種以上を組み合わせて使用してもよい。
<Lipid>
In the present invention, lipid refers to a raw material or a lipid component such as triglyceride insoluble in water contained in the raw material.
As the lipid used in the food for concentrated French toast of the present invention, any food material may be used as long as it is made of lipid or contains a lipid.
Examples of raw materials comprising lipids include rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, fish oil, egg yolk oil, and other refined oils (salad oil), and MCT. (Medium chain fatty acid triglycerides), edible oils obtained by chemical or enzymatic treatment such as diglycerides, phospholipids and lysophospholipids.
Examples of the food material containing lipids include processed milk products such as egg yolk, milk, powdered milk, cream and butter, margarine, shortening, chocolate and the like.
These lipids may be used alone or in combination of two or more.
<脂質含有量>
本発明の濃縮フレンチトースト用食品において、脂質含有量は、5%以上45%以下であり、8%以上40%以下がよく、10%以上35%以下がよい。
脂質含有量が前記範囲より少ないと、しっとりするが水っぽくべたついた食感になりやすい。また、ふんわりとした食感も得難い。
脂質含有量が前記範囲より多いと、ふんわりとした食感を付与できる一方、水水及び/又は乳で希釈した際に分散しにくくなり、均質なフレンチトースト用の卵黄含有混合液を得難い。
よって、フレンチトースト用の卵黄含有混合液がパンに吸収されにくくなり、しっとりとやわらかい食感に乏しいものとなる。
<Lipid content>
In the concentrated French toast food of the present invention, the lipid content is 5% to 45%, preferably 8% to 40%, and preferably 10% to 35%.
When the lipid content is less than the above range, it tends to have a moist but sticky texture. Also, it is difficult to obtain a soft texture.
When the lipid content is more than the above range, a soft texture can be imparted, but it becomes difficult to disperse when diluted with water and / or milk, and it is difficult to obtain a homogeneous egg yolk-containing mixture for French toast.
Therefore, the egg yolk-containing mixed liquid for French toast becomes difficult to be absorbed by the bread, and the moist and soft texture is poor.
本発明においては、後述する製造方法により、水及び/又は乳で希釈した際の速やかな分散に優れ、卵が均質化されたフレンチトースト用の卵黄含有混合液をさらに調製しやすい濃縮フレンチトースト用食品を得やすくする観点から、脂質の一部に常温(25℃)で液状の食用油を用いるとよい。
脂質の一部として前記食用油を用いる場合、その含有量は濃縮フレンチトースト用食品全体に対して3%以上43%以下がよく、5%以上30%以下がよい。
In the present invention, a concentrated French toast food that is excellent in rapid dispersion when diluted with water and / or milk by the manufacturing method described later, and that makes it easier to prepare an egg yolk-containing mixture for French toast with homogenized eggs. From the viewpoint of making it easy to obtain, edible oil that is liquid at room temperature (25 ° C.) may be used as part of the lipid.
When using the said edible oil as a part of lipid, the content is 3% or more and 43% or less with respect to the whole food for concentrated French toast, and 5% or more and 30% or less are good.
<リゾリン脂質>
本発明において、リゾリン脂質とは、リン脂質のグリセロールの1位または2位に結合している脂肪酸1分子が加水分解によりとれたものであり、例えば、リゾレシチン(リゾホスファチジルコリン)、リゾホスファチジルエタノールアミン、リゾホスファチジルセリン、リゾホスファチジルグリセロール、リゾホスファチジルイノシトール、リゾホスファチジン酸等が挙げられる。
リゾリン脂質を添加する方法としては、リゾリン脂質単独、あるいはこれらの混合形態でもよく、リゾリン脂質を含有する食品原料の形態でもよい。
本発明の濃縮フレンチトースト用食品に用いるリゾリン脂質は、生卵黄に近い卵黄風味を付与する観点から、ホスフォリパーゼA処理卵黄又は卵黄由来のリゾリン脂質を用いるとよい。
さらに、ホスフォリパーゼA処理卵黄を用いた場合は、前述したとおり、フレンチトーストの食感及び本発明の濃縮フレンチトースト用食品の粘度の調整がしやすくなる。
<Lysophospholipid>
In the present invention, lysophospholipid is one obtained by hydrolysis of one molecule of fatty acid bonded to position 1 or 2 of glycerol of phospholipid, such as lysolecithin (lysophosphatidylcholine), lysophosphatidylethanolamine, Examples include lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol, and lysophosphatidic acid.
As a method of adding lysophospholipid, lysophospholipid alone or a mixed form thereof may be used, or a form of a food material containing lysophospholipid may be used.
As the lysophospholipid used in the concentrated French toast food of the present invention, phospholipase A-treated egg yolk or lysophospholipid derived from egg yolk may be used from the viewpoint of imparting a yolk flavor similar to that of raw egg yolk.
Furthermore, when phospholipase A-treated egg yolk is used, the texture of the French toast and the viscosity of the concentrated French toast food of the present invention can be easily adjusted as described above.
<リゾリン脂質含有量>
本発明の濃縮フレンチトースト用食品において、リゾリン脂質含有量は、0.02%以上0.7%以下であり、0.05%以上0.6%以下がよく、0.1%以上0.5%以下がよい。
リゾリン脂質は、加熱耐性と乳化力を有するが、含有量が前記範囲より少ないと、加熱耐性が不十分なものとなり、加熱時に卵黄の変性が起こりやすくなる。
また、水及び/又は乳で希釈した際に均質なフレンチトースト用の卵黄含有混合液となり難く、パンに十分吸収されないため、しっとりとやわらかい食感のフレンチトーストが得られない。
リゾリン脂質含有量が前記範囲より多いと、十分な加熱耐性が付与され、水及び/又は乳で希釈した際に均質なフレンチトースト用の卵黄含有混合液が得られるが、リゾリン脂質由来の風味により、生卵黄に近い卵黄風味が得難い。
<Lysophospholipid content>
In the concentrated French toast food of the present invention, the lysophospholipid content is 0.02% to 0.7%, preferably 0.05% to 0.6%, 0.1% to 0.5%. The following is good.
The lysophospholipid has heat resistance and emulsifying power, but if the content is less than the above range, the heat resistance becomes insufficient, and the egg yolk is easily denatured during heating.
In addition, when diluted with water and / or milk, it is difficult to obtain a homogeneous egg yolk-containing mixed solution for French toast, and it is not sufficiently absorbed by bread, so a French toast with a moist and soft texture cannot be obtained.
When the lysophospholipid content is more than the above range, sufficient heat resistance is imparted, and a homogeneous egg yolk-containing mixture for French toast is obtained when diluted with water and / or milk, but due to the flavor derived from lysophospholipid, It is difficult to obtain a yolk flavor similar to raw egg yolk.
<その他原料>
本発明の濃縮フレンチトースト用食品には、本発明の必須原料である卵黄、炭水化物、脂質及びリゾリン脂質以外の原料を、本発明の効果を損なわない範囲で適宜選択し、配合することができる。
具体的には、例えば、食塩等の各種調味料、牛乳、クリーム、脱脂粉乳、全脂粉乳、乳清蛋白等の乳類及び乳加工品、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等の乳化剤、キサンタンガム、タマリンドシードガム、ジェランガム、グアガム、アラビアガム、サイリュームシードガム、馬鈴薯澱粉、トウモロコシ澱粉、うるち米澱粉、小麦澱粉、タピオカ澱粉、ワキシコーンスターチ、もち米澱粉などの澱粉、湿熱処理澱粉、加工澱粉などの増粘剤、りんご、オレンジ等の果汁、ブランデー、ラム酒等の酒類、シナモン、バニラビーンズ等の香辛料、バニラフレーバー、バターフレーバー等の香料、酢酸、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸又はその塩、アスコルビン酸、ビタミンE等の酸化防止剤、各種ペプチド、色素などが挙げられる。
<Other raw materials>
In the concentrated French toast food of the present invention, raw materials other than egg yolk, carbohydrates, lipids and lysophospholipids, which are essential raw materials of the present invention, can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Specifically, for example, various seasonings such as salt, milk, cream, skim milk powder, whole milk powder, whey protein and other milk products, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid Emulsifiers such as esters, lecithin, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, thyme seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, Thickeners such as heat-treated starch and processed starch, fruit juices such as apples and oranges, alcoholic beverages such as brandy and rum, spices such as cinnamon and vanilla beans, flavorings such as vanilla flavor and butter flavor, acetic acid, citric acid and tartaric acid , Organic acids such as succinic acid and malic acid or salts thereof, ascorbine , Antioxidants such as vitamin E, various peptides, such as dyes.
<粘度>
本発明の濃縮フレンチトースト用食品の粘度は、水及び/又は乳で希釈した際に均質なフレンチトースト用の卵黄含有混合液を得る観点から、一定以下の粘度に調整される。
具体的には、BH型粘度計(東機産業株式会社製、型番:BHII型)を用い、品温25℃、ローターNo.3、回転数10rpmの条件において3回転した時の粘度が25Pa・s以下であり、20Pa・s以下がよく、15Pa・s以下がよい。
粘度が前記範囲より高いと、水及び/又は乳で希釈した際に分散しにくくなり、均質なフレンチトースト用の卵黄含有混合液を得難い。よって、しっとりとやわらかい食感のフレンチトーストが得られない。
濃縮フレンチトースト用食品の粘度の下限値は特に限定されないが、保存中の分離を抑制する観点から、0.1Pa・s以上がよく、0.15Pa・s以上がよい。
<Viscosity>
The viscosity of the concentrated French toast food according to the present invention is adjusted to a certain viscosity or less from the viewpoint of obtaining a homogeneous egg yolk-containing mixed solution for French toast when diluted with water and / or milk.
Specifically, a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BHII type) was used, the product temperature was 25 ° C., the rotor No. 3. The viscosity when rotating 3 times under the condition of 10 rpm is 25 Pa · s or less, preferably 20 Pa · s or less, and preferably 15 Pa · s or less.
When the viscosity is higher than the above range, it is difficult to disperse when diluted with water and / or milk, and it is difficult to obtain a homogeneous egg yolk-containing mixture for French toast. Therefore, a French toast with a moist and soft texture cannot be obtained.
The lower limit of the viscosity of the food for concentrated French toast is not particularly limited, but is preferably 0.1 Pa · s or more and 0.15 Pa · s or more from the viewpoint of suppressing separation during storage.
<濃縮フレンチトースト用食品の製造方法>
本発明の濃縮フレンチトースト用食品は、本発明の必須原料である卵黄、炭水化物、脂質、リゾリン脂質及びその他の原料を、ニーダーやホバートミキサー等の撹拌機を用いて混合して製造すればよい。
さらに、本発明は、以下の方法により製造すると、卵が十分に均質化され、水及び/又は乳で希釈した際にさらに容易に均質なフレンチトースト用の卵黄含有混合液となる濃縮フレンチトースト用食品が得られやすい。
具体的には、まず、前記の構成原料のうち、油脂及び砂糖、糖アルコール等の粉末糖、食塩、粉乳、シナモン、バニラビーンズ等の香辛料、乾燥卵黄、乾燥卵白等の乾燥卵、コーヒー粉末、紅茶粉末、抹茶、黄粉、アーモンドパウダー、ココアパウダー、粉末野菜、粉末果実、粉末果汁、粉末香料、増粘剤、乳化剤等の粉末等の水分含有量10%未満である水不含有原料を混合する。
この際、混合する原料が均質に分散した状態となればよく、混合順序は特に限定されない。
<Method for producing food for concentrated French toast>
The concentrated French toast food of the present invention may be produced by mixing egg yolk, carbohydrate, lipid, lysophospholipid and other raw materials, which are essential ingredients of the present invention, using a stirrer such as a kneader or Hobart mixer.
Furthermore, when the present invention is manufactured by the following method, a concentrated French toast food that becomes a homogenous egg yolk-containing mixed solution for French toast when the egg is sufficiently homogenized and diluted with water and / or milk is obtained. Easy to obtain.
Specifically, among the above-mentioned constituent materials, first, powdered sugar such as fat and sugar, sugar alcohol, salt, powdered milk, cinnamon, spices such as vanilla beans, dried egg yolk, dried eggs such as dried egg white, coffee powder, Mix water-free raw materials with a water content of less than 10% such as powders of tea powder, matcha tea, yellow powder, almond powder, cocoa powder, powdered vegetables, powdered fruit juice, powdered fruit juice, powdered fragrance, thickener, emulsifier, etc. .
At this time, it is only necessary that the raw materials to be mixed are uniformly dispersed, and the mixing order is not particularly limited.
得られた混合物に、液糖等の水分含有量が10%以上である水含有原料を添加してさらに撹拌混合して均質な状態とする。
水含有原料の添加順序は特に限定されないが、水分含有量が低いものから投入して混合すると、水及び/又は乳を添加した際に速やかに分散して均質なフレンチトースト用の卵黄含有混合液となる濃縮フレンチトースト用食品が得られやすい。
水含有原料を添加して均質になるまで混合した後、容器に充填し、必要に応じて75℃以上90℃以下で加熱処理を行い、本発明の濃縮フレンチトースト用食品を得る。
A water-containing raw material having a water content of 10% or more, such as liquid sugar, is added to the obtained mixture and further stirred and mixed to obtain a homogeneous state.
The order of addition of the water-containing raw material is not particularly limited, but when the mixture is introduced from a low water content and mixed, it is quickly dispersed when water and / or milk is added, and a homogeneous egg yolk-containing mixed solution for French toast It becomes easy to obtain a food for concentrated French toast.
After adding a water-containing raw material and mixing until homogeneous, the container is filled, and if necessary, heat treatment is performed at 75 ° C. or higher and 90 ° C. or lower to obtain the concentrated French toast food of the present invention.
このようにして得られた本発明の濃縮フレンチトースト用食品は、水及び/又は乳で希釈した際、スプーン等で軽く撹拌する程度で速やかに分散するため、ハンドホイッパー等を用いて強い撹拌を行う必要がない。
また、本発明の濃縮フレンチトースト用食品を用いて得られたフレンチトースト用の卵黄含有混合液は、静置しても油分離や溶質の沈殿等が生じることがなく、均質な状態を保つことができる。
The concentrated French toast food of the present invention thus obtained, when diluted with water and / or milk, disperses quickly with a slight agitation with a spoon or the like. There is no need.
In addition, the egg yolk-containing mixed solution for French toast obtained using the food for concentrated French toast of the present invention can maintain a homogeneous state without causing oil separation or solute precipitation even when left standing. .
<全光線透過率>
前記製造方法で製した本発明の濃縮フレンチトースト用食品は、水及び/又は乳で希釈した際に均質なフレンチトースト用の卵黄含有混合液が得られるという特徴を有し、その特徴を清水で希釈した際の全光線透過率によって表すことができる。
具体的には、濃縮フレンチトースト用食品を清水で3倍に希釈した際の全光線透過率が20%以下となるとよく、15%以下となるとよい。
全光線透過率が前記範囲となるのは、濃縮フレンチトースト用食品に含有される水に不溶性の溶質がフレンチトースト用の卵黄含有混合液中に均質に分散しており、さらに脂質も微細粒子として存在していることに起因すると考えられる。
したがって、濃縮フレンチトースト用食品を用いて得られるフレンチトースト用の卵黄含有混合液は、均質な状態でパンに吸収されるため、しっとりとやわらかい食感とふんわりとした食感とをパン全体にムラなく付与できる。
<Total light transmittance>
The concentrated French toast food of the present invention produced by the above production method has a characteristic that a homogeneous egg yolk-containing mixed solution for French toast is obtained when diluted with water and / or milk, and the characteristic is diluted with fresh water. It can be expressed by the total light transmittance.
Specifically, the total light transmittance when the concentrated French toast food is diluted three times with fresh water is preferably 20% or less, and is preferably 15% or less.
The total light transmittance falls within the above range because the water-insoluble solute contained in the concentrated French toast food is homogeneously dispersed in the egg yolk-containing mixture for French toast, and lipids are also present as fine particles. This is thought to be due to the fact that
Therefore, the egg yolk-containing liquid mixture for French toast obtained using concentrated French toast foods is absorbed into the bread in a homogeneous state, giving a moist and soft texture and a soft texture evenly throughout the bread. it can.
なお、本発明において、全光線透過率は、清水の全光線透過率に対する値であり、サンプルへの平行入射光束に対する拡散成分を含む透過光束の割合である。
本発明におけるサンプルの全光線透過率は(%)は、対照である清水の透過率を100%とした場合のサンプルの透過率(%)を示す。
具体的には、全光線透過率は、積分球式光電光度法を用いた濁度測定により、波長390nm、光路長5mmで得られた数値であり、濁度測定器(型名「WA2000N」、日本電色工業株式会社製)を用いて測定することができる。
In the present invention, the total light transmittance is a value with respect to the total light transmittance of fresh water, and is a ratio of a transmitted light beam including a diffusion component to a parallel incident light beam on a sample.
The total light transmittance (%) of the sample in the present invention indicates the transmittance (%) of the sample when the transmittance of fresh water as a control is 100%.
Specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere photoelectric photometry, and a turbidity measuring instrument (model name “WA2000N”, Nippon Denshoku Industries Co., Ltd.).
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
[実施例1]
表1の配合割合で、本発明の濃縮フレンチトースト用食品(5倍濃縮タイプ)を調製した。
具体的には、
ホバートミキサーに、水分含有量10%未満の水不含有原料である、脂質18部、ショ糖18部、ソルビトール5部、全粉乳5部及び香料1部を投入し、均質になるまで撹拌混合した。
得られた混合物に、水分含有量が10%以上の水含有原料である、ホスフォリパーゼA処理卵黄25部、(卵黄固形分52%、脂質含有量20%、リゾリン脂質含有量0.008%)、卵黄5部(卵黄固形分52%、脂質含有量33.5%)、液糖(70%ショ糖水溶液)17部及び清水3部を添加し、さらに撹拌混合を行って均質化した後、25gをアルミ製のパウチに充填し、90℃で5分間加熱処理して、本発明の濃縮フレンチトースト用食品を得た。
得られた濃縮フレンチトースト用食品を清水で3倍希釈した際の全光線透過率は20%以下であった。
[Example 1]
The concentrated French toast food of the present invention (5-fold concentrated type) was prepared at the blending ratio shown in Table 1.
In particular,
A Hobart mixer was charged with 18 parts of lipid, 18 parts of sucrose, 5 parts of sorbitol, 5 parts of whole milk powder and 1 part of flavoring, which were water-free ingredients with a water content of less than 10%, and mixed until homogeneous. .
In the obtained mixture, 25 parts of phospholipase A-treated egg yolk, which is a water-containing raw material having a water content of 10% or more, (yolk solid content 52%, lipid content 20%, lysophospholipid content 0.008% ), 5 parts of egg yolk (52% egg yolk solid content, 33.5% lipid content), 17 parts of liquid sugar (70% aqueous sucrose solution) and 3 parts of fresh water were added, and after stirring and mixing, the mixture was homogenized. , 25 g was filled in an aluminum pouch and heat-treated at 90 ° C. for 5 minutes to obtain a food product for the concentrated French toast of the present invention.
The total light transmittance when the obtained food for concentrated French toast was diluted 3 times with fresh water was 20% or less.
[実施例2]
表2の配合割合で、実施例1と同様の方法で、本発明の濃縮フレンチトースト用食品(3倍濃縮タイプ)を得た。
得られた濃縮フレンチトースト用食品を清水で3倍希釈した際の全光線透過率は20%以下であった。
[Example 2]
The concentrated French toast food of the present invention (3-fold concentrated type) was obtained in the same manner as in Example 1 at the blending ratio shown in Table 2.
The total light transmittance when the obtained food for concentrated French toast was diluted 3 times with fresh water was 20% or less.
実施例1〜5及び比較例1〜5の濃縮フレンチトースト用食品は、試験例1及び試験例2の方法にしたがって評価した。 The foodstuffs for concentrated French toast of Examples 1-5 and Comparative Examples 1-5 were evaluated according to the methods of Test Example 1 and Test Example 2.
[試験例1]粘度測定
濃縮フレンチトースト用食品の粘度は、BH型粘度計(東機産業株式会社製、型番:BHII型)を用い、品温25℃、ローターNo.3、回転数10rpmの条件において、3回転した時の示度により求めた。
[Test Example 1] Viscosity Measurement The viscosity of the concentrated French toast food was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BHII type) at a product temperature of 25 ° C. 3. It was determined from the reading when 3 revolutions were performed under the condition of 10 rpm.
[試験例2]調理後の食感
濃縮フレンチトースト用食品25gを、希釈倍率にしたがって牛乳を添加して混合し、フレンチトースト用の卵黄含有混合液を調製した。
牛乳の添加量は、例えば3倍濃縮タイプの場合、50mLとなる。
得られたフレンチトースト用の卵黄含有混合液に、6枚切りの食パン(大きさ約13cm四方、厚さ約2cm)1枚を浸し、30秒ごとに裏返す作業を5回行ってフレンチトースト用の卵黄含有混合液を吸収させた後、表面温度140℃のフライパンで、食パンの片面を2分ずつ加熱してフレンチトーストを得た。
得られたフレンチトーストは、5人の専門パネラーが喫食し、官能評価した。
[Test Example 2] After cooking, 25 g of the food product for texture-concentrated French toast was added with milk according to the dilution ratio and mixed to prepare an egg yolk-containing mixed solution for French toast.
For example, in the case of a triple concentration type, the amount of milk added is 50 mL.
The egg yolk-containing mixture for French toast is soaked in a slice of 6 slices of bread (about 13 cm square, 2 cm thick), and turned over every 30 seconds 5 times to contain egg yolk for French toast After absorbing the mixed solution, one side of the bread was heated for 2 minutes with a frying pan having a surface temperature of 140 ° C. to obtain French toast.
The obtained French toast was eaten by five professional panelists and subjected to sensory evaluation.
<評価基準>
A:しっとりとやわらかい食感とふんわりとした食感を有し、非常に好ましい。
B:しっとりとやわらかい食感とふんわりとした食感を有し、好ましい。
C:しっとりとやわらかい食感は有するが、ふんわりとした食感に乏しい。
D:ふんわりとした食感は有するが、しっとりとやわらかい食感に乏しい。
<Evaluation criteria>
A: It has a moist and soft texture and a soft texture, which is very preferable.
B: It has a moist and soft texture and a soft texture, which is preferable.
C: Although it has a moist and soft texture, it has a soft texture.
D: Although it has a soft texture, it is poor in a moist and soft texture.
[試験例3]全光線透過率の測定
清水で3倍に希釈した濃縮フレンチトースト用食品を厚さ5mmの石英セルに入れ、清水を対照とした全光線透過率を濁度測定器(型名「WA2000N」、日本電色工業株式会社製)を用いて、積分球式光電光度法により測定した(波長390nm、光路長5mm)。
[Test Example 3] Measurement of total light transmittance A concentrated French toast food diluted three-fold with fresh water was placed in a quartz cell with a thickness of 5 mm, and the total light transmittance with fresh water as a control was measured using a turbidimeter (model name " Using WA2000N "(manufactured by Nippon Denshoku Industries Co., Ltd.), it was measured by an integrating sphere photoelectric photometry method (wavelength 390 nm, optical path length 5 mm).
<炭水化物含有量及び水分活性値>
実施例3及び比較例1は、実施例1において、ショ糖及び液糖の配合量を変化させて水分活性を調整した。
比較例2は、実施例1において、ショ糖とソルビトールの全量を清水に置き換えて濃縮フレンチトースト用食品を製した。
<Carbohydrate content and water activity value>
In Example 3 and Comparative Example 1, the water activity was adjusted by changing the blending amounts of sucrose and liquid sugar in Example 1.
In Comparative Example 2, a concentrated French toast food was produced in Example 1 by replacing the entire amount of sucrose and sorbitol with fresh water.
表3より、炭水化物含有量が20%以上70%以下、水分活性値が0.75以上0.90以下である濃縮フレンチトースト用食品(実施例1〜3)は、均質なフレンチトースト用の卵黄含有混合液が容易に得られ、生卵黄に近い卵黄風味が好ましいフレンチトーストが得られた。
炭水化物含有量が30%以上55%以下、水分活性値が0.78以上0.89以下である濃縮フレンチトースト用食品(実施例1、2)は、生卵黄に近い卵黄風味が非常に好ましいフレンチトーストが得られた。
また、粘度が25Pa・s以下である濃縮フレンチトースト用食品(実施例1〜3)は、牛乳を添加し、スプーンで軽く撹拌すると速やかに分散し、容易に均質なフレンチトースト用の卵黄含有混合液が得られた。
From Table 3, the concentrated French toast food (Examples 1 to 3) having a carbohydrate content of 20% to 70% and a water activity value of 0.75 to 0.90 is a homogeneous egg yolk-containing mixture for French toast. A liquid was easily obtained, and a French toast with a yolk flavor close to that of raw egg yolk was obtained.
The food for concentrated French toast (Examples 1 and 2) having a carbohydrate content of 30% to 55% and a water activity value of 0.78 to 0.89 is a French toast that has a very preferable egg yolk flavor close to raw egg yolk. Obtained.
The food for concentrated French toast (Examples 1 to 3) having a viscosity of 25 Pa · s or less is quickly dispersed when milk is added and lightly stirred with a spoon. Obtained.
一方、炭水化物含有量が前記範囲より多く、水分活性値が前記範囲より低い濃縮フレンチトースト用食品(比較例1)は、ショ糖等の炭水化物及び全粉乳等の溶質を溶解することが難しく、製造が困難であった。
また、炭水化物含有量が前記範囲より少なく、水分活性値が前記範囲より高い濃縮フレンチトースト用食品(比較例2)は、ふんわりとした食感に乏しいものであった。また、水分活性値が高く、加圧加熱殺菌をせずに常温保管できるものではなかった。
On the other hand, a concentrated French toast food (Comparative Example 1) having a carbohydrate content higher than the above range and a water activity value lower than the above range is difficult to dissolve carbohydrates such as sucrose and solutes such as whole milk powder. It was difficult.
In addition, the concentrated French toast food (Comparative Example 2) having a carbohydrate content lower than the above range and a water activity value higher than the above range was poor in soft texture. Moreover, the water activity value was high, and it could not be stored at room temperature without sterilization under pressure and heat.
<脂質含有量>
実施例4、5及び比較例3、4は、実施例1において、食用油脂の配合量を変化させて脂質含有量を調整し、実施例1と同様の方法で濃縮フレンチトースト用食品を調製した。
なお、実施例4、5および比較例3、4の濃縮フレンチトースト用食品の水分活性値は、0.75以上0.90以下、品温25℃における粘度は25Pa・s以下であった。
<Lipid content>
In Examples 4 and 5 and Comparative Examples 3 and 4, the lipid content was adjusted by changing the amount of edible oil and fat in Example 1, and a concentrated French toast food was prepared in the same manner as in Example 1.
The water activity values of the concentrated French toast foods of Examples 4 and 5 and Comparative Examples 3 and 4 were 0.75 to 0.90, and the viscosity at a product temperature of 25 ° C. was 25 Pa · s or less.
表4より、脂質含有量が5%以上45%以下である濃縮フレンチトースト用食品(実施例1、4、5)は、均質なフレンチトースト用の卵黄含有混合液が容易に得られ、パンに十分吸収させることができ、得られたフレンチトーストは、しっとりとやわらかい食感とふんわりとした食感とを有するものであった。
また、脂質含有量が8%以上35%以下である濃縮フレンチトースト用食品(実施例1、2)を用いて得られたフレンチトーストは、しっとりとやわらかい食感とふんわりとした食感とが非常に好ましいものであった。
From Table 4, the concentrated French toast foods (Examples 1, 4, and 5) having a lipid content of 5% or more and 45% or less can easily obtain a homogenous egg yolk-containing mixed solution for French toast, and are sufficiently absorbed into bread. The resulting French toast had a moist and soft texture and a soft texture.
In addition, the French toast obtained using the food for concentrated French toast (Examples 1 and 2) having a lipid content of 8% or more and 35% or less is highly preferable for its moist and soft texture and soft texture. It was a thing.
一方、脂質含有量が前記範囲より少ない濃縮フレンチトースト用食品(比較例3)を用いて得られたフレンチトーストは、水っぽくべたついた食感となり、ふんわりとした食感にも乏しいものであった。
脂質含有量が前記範囲を超える濃縮フレンチトースト用食品(比較例4)は、牛乳を添加して撹拌した際に均質なフレンチトースト用の卵黄含有混合液とならず、パンに十分に吸収されなかった。得られたフレンチトーストは、しっとりとやわらかい食感に乏しいものであった。
On the other hand, the French toast obtained using the concentrated French toast food with a lipid content lower than the above range (Comparative Example 3) had a watery and sticky texture and a poor texture.
The concentrated French toast food with a lipid content exceeding the above range (Comparative Example 4) did not become a homogeneous egg yolk-containing mixed solution for French toast when milk was added and stirred, and was not sufficiently absorbed by bread. The obtained French toast was poor in moist and soft texture.
<リゾリン脂質含有量>
比較例5は、実施例1において、ホスフォリパーゼA処理卵黄を全て卵黄に置き換えて、濃縮フレンチトースト用食品を調製した。リゾリン脂質含有量は0%であった。
なお、比較例5の濃縮フレンチトースト用食品の水分活性値は、0.75以上0.90以下であった。
<Lysophospholipid content>
In Comparative Example 5, a concentrated French toast food was prepared by replacing all phospholipase A-treated egg yolks with egg yolks in Example 1. The lysophospholipid content was 0%.
The water activity value of the concentrated French toast food of Comparative Example 5 was 0.75 or more and 0.90 or less.
リゾリン脂質含有量が0.02%以上0.7%以下である濃縮フレンチトースト用食品(実施例1、2)は、牛乳を添加した際に均質なフレンチトースト用の卵黄含有混合液が容易に得られ、パンに十分吸収させることができ、得られたフレンチトーストは、しっとりとやわらかい食感とふんわりとした食感とを有するものであった。
また、リゾリン脂質含有量が0.1%以上%0.5%以下である濃縮フレンチトースト用食品(実施例1)は、牛乳を添加した際に均質なフレンチトースト用の卵黄含有混合液が得られやすく、パンに十分吸収させることができ、しっとりとやわらかい食感が非常に好ましいフレンチトーストが得られた。
Concentrated French toast foods having a lysophospholipid content of 0.02% or more and 0.7% or less (Examples 1 and 2) can easily obtain a homogeneous egg yolk-containing mixture for French toast when milk is added. The bread was sufficiently absorbed by the bread, and the resulting French toast had a moist and soft texture and a soft texture.
In addition, the concentrated French toast food (Example 1) having a lysophospholipid content of 0.1% or more and 0.5% or less tends to provide a homogeneous egg yolk-containing mixed solution for French toast when milk is added. A French toast that can be sufficiently absorbed in bread and has a very moist and soft texture was obtained.
一方、リゾリン脂質含有量が前記範囲より少ない濃縮フレンチトースト用食品(比較例5)は、粘度が高くなり、牛乳を添加した際に十分に均質なフレンチトースト用の卵黄含有混合液を得ることが難しく、パンに十分吸収されず、得られたフレンチトーストはしっとりとやわらかい食感に劣るものであった。
なお、リゾリン脂質含有量が前記範囲より多い濃縮フレンチトースト用食品は、均質なフレンチトースト用の卵黄含有混合液が容易に得られ、パンに十分に吸収され、しっとりとやわらかい食感とふんわりとした食感を有していたが、リゾリン脂質由来の風味により、生卵黄に近い卵黄風味が得難いものであった。
On the other hand, the concentrated French toast food with a lysophospholipid content less than the above range (Comparative Example 5) has a high viscosity, and it is difficult to obtain a sufficiently homogeneous egg yolk-containing mixed solution for French toast when adding milk, The bread was not well absorbed by the bread, and the resulting French toast was inferior to a moist and soft texture.
In addition, a concentrated French toast food with a lysophospholipid content exceeding the above range can easily obtain a homogenous egg yolk-containing mixture for French toast, which is sufficiently absorbed in bread, with a moist and soft texture and a soft texture. However, due to the flavor derived from lysophospholipid, it was difficult to obtain a yolk flavor close to that of raw egg yolk.
<粘度>
本発明の濃縮フレンチトースト用食品の粘度について、牛乳で希釈した時の混合のしやすさを評価した。
実施例1の濃縮フレンチトースト用食品は、品温25℃における粘度が10Pa・sであり、牛乳を添加した際にスプーンで軽く撹拌すると速やかに分散し、均質なフレンチトースト用の卵黄含有混合液が非常に容易に得られた。
実施例3の濃縮フレンチトースト用食品は、品温25℃における粘度が9Pa・sであり、添加した牛乳とスプーンで軽く撹拌すると速やかに分散し、均質なフレンチトースト用の卵黄含有混合液が非常に容易に得られた。
実施例5の濃縮フレンチトースト用食品は、品温25℃における粘度が21Pa・sであり、牛乳を添加して撹拌した際、実施例1及び3と比較するとやや分散しにくかったものの、スプーンで軽く撹拌すると分散し、均質なフレンチトースト用の卵黄含有混合液が容易に得られた。
比較例5のリゾリン脂質を含有しない濃縮フレンチトースト用食品は、品温25℃における粘度が58Pa・sであり、スプーンで軽く撹拌した程度では添加した牛乳に分散せず、ハンドホイッパーを用いて強撹拌する必要があった。
<Viscosity>
About the viscosity of the foodstuff for concentrated French toast of this invention, the ease of mixing when diluted with milk was evaluated.
The concentrated French toast food of Example 1 has a viscosity of 10 Pa · s at a product temperature of 25 ° C., and when milk is added, it is quickly dispersed when lightly stirred with a spoon, and a homogeneous egg yolk-containing mixture for French toast is very Easily obtained.
The concentrated French toast food of Example 3 has a viscosity of 9 Pa · s at a product temperature of 25 ° C., and quickly disperses when lightly stirred with the added milk and spoon, making a homogeneous egg yolk-containing mixture for French toast very easy Was obtained.
The concentrated French toast food of Example 5 has a viscosity of 21 Pa · s at a product temperature of 25 ° C. When it was added and stirred, it was slightly difficult to disperse compared to Examples 1 and 3, but lightly with a spoon. Upon stirring, the mixture was dispersed and a homogeneous egg yolk-containing mixture for French toast was easily obtained.
The concentrated French toast food containing no lysophospholipid of Comparative Example 5 has a viscosity at a product temperature of 25 ° C. of 58 Pa · s and does not disperse in the added milk to the extent that it is lightly stirred with a spoon. There was a need to do.
[比較例6]
実施例1において、表1の配合割合で製造工程のみ一部変更し、濃縮フレンチトースト用食品(5倍濃縮タイプ)を得た。
具体的には、
ホバートミキサーに、油脂、ショ糖、ソルビトール、全粉乳、香料、液糖(70%ショ糖水溶液)及び清水を投入し、均質になるまで撹拌混合した。
得られた混合物に、ホスフォリパーゼA処理卵黄(卵黄固形分52%、脂質含有量20%、リゾリン脂質含有量0.008%)、及び卵黄(固形分52%、脂質含有量33.5%)、添加してさらに撹拌混合を行った後、25gをアルミ製のパウチに充填して90℃で5分間加熱処理し、本発明の濃縮フレンチトースト用食品を得た。
[Comparative Example 6]
In Example 1, only a part of the manufacturing process was changed at the blending ratio shown in Table 1 to obtain a concentrated French toast food (5-fold concentrated type).
In particular,
Oil, fat, sucrose, sorbitol, whole milk powder, flavoring, liquid sugar (70% aqueous sucrose solution) and fresh water were added to a Hobart mixer and mixed with stirring until homogeneous.
To the resulting mixture, phospholipase A-treated egg yolk (52% yolk solid content, 20% lipid content, 0.008% lysophospholipid content), and egg yolk (52% solid content, 33.5% lipid content) ), And after further stirring and mixing, 25 g was filled in an aluminum pouch and heat-treated at 90 ° C. for 5 minutes to obtain a food product for the concentrated French toast of the present invention.
得られた濃縮フレンチトースト用食品25gと牛乳100mLを混合して調製したフレンチトースト用の卵黄含有混合液は、5分程度静置すると全粉乳等の水に不溶性の溶質が一部沈殿する様子が見られた。
フレンチトースト用の卵黄含有混合液の調製後すぐに用いれば問題ないものであったが、実施例1の濃縮フレンチトースト用食品と比較すると、得られたフレンチトースト用の卵黄含有混合液の均質な状態はやや保持し難いものであった。
The egg yolk-containing mixed solution for French toast prepared by mixing 25 g of the obtained concentrated French toast food and 100 mL of milk shows a state in which some insoluble solutes such as whole milk powder are precipitated when left for about 5 minutes. It was.
When used immediately after the preparation of the egg yolk-containing mixture for French toast, there was no problem, but when compared to the concentrated French toast food of Example 1, the homogenous state of the obtained egg yolk-containing mixture for French toast was somewhat It was difficult to hold.
Claims (5)
卵黄の含有量が固形分換算で1.5%以上25%以下、
水分活性が0.75以上0.90以下であり、
炭水化物を20%以上70%以下、
脂質を5%以上45%以下、
リゾリン脂質を0.02%以上0.7%以下含有し、
品温25℃における粘度が25Pa・s以下である、
濃縮フレンチトースト用食品。 A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
The viscosity at an article temperature of 25 ° C. is 25 Pa · s or less,
Food for concentrated French toast.
前記リゾリン脂質の一部または全部がホスフォリパーゼA処理卵黄由来である、
濃縮フレンチトースト用食品。 In the food for concentrated French toast according to claim 1,
A part or all of the lysophospholipid is derived from phospholipase A-treated egg yolk.
Food for concentrated French toast.
前記炭水化物中に二糖を10%以上95%以下含有する、
濃縮フレンチトースト用食品。 In the food for concentrated French toast according to claim 1 or 2,
The carbohydrate contains 10% or more and 95% or less of a disaccharide,
Food for concentrated French toast.
清水で3倍に希釈した際の積分球式光電光度法を用いた濁度測定による全光線透過率(対照:清水、波長390mm、光路長5mm)が20%以下である、
濃縮フレンチトースト用食品。 In the food for concentrated French toast according to any one of claims 1 to 3,
The total light transmittance (control: fresh water, wavelength 390 mm, optical path length 5 mm) by turbidity measurement using an integrating sphere photoelectric photometry when diluted 3 times with fresh water is 20% or less,
Food for concentrated French toast.
水分含有量が10%未満である水不含有原料を均質になるまで混合した後、
水分含有量が10%以上である水含有原料を添加してさらに混合して均質化する、
濃縮フレンチトースト用食品の製造方法。 A method for producing a food product for a concentrated French toast according to any one of claims 1 to 4,
After mixing a water-free raw material having a water content of less than 10% until homogeneous,
Adding a water-containing raw material having a water content of 10% or more, further mixing and homogenizing,
A method for producing a food product for concentrated French toast.
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JP2011211923A (en) * | 2010-03-31 | 2011-10-27 | Morinaga & Co Ltd | Freeze-dried food for cooking and method for producing the same |
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