WO2005029970A1 - 焼成等加熱用油性食品素材 - Google Patents
焼成等加熱用油性食品素材 Download PDFInfo
- Publication number
- WO2005029970A1 WO2005029970A1 PCT/JP2004/014180 JP2004014180W WO2005029970A1 WO 2005029970 A1 WO2005029970 A1 WO 2005029970A1 JP 2004014180 W JP2004014180 W JP 2004014180W WO 2005029970 A1 WO2005029970 A1 WO 2005029970A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- baking
- food material
- oil
- lecithin
- food
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 64
- 239000000463 material Substances 0.000 title claims abstract description 44
- 238000010438 heat treatment Methods 0.000 title claims abstract description 16
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- 239000000787 lecithin Substances 0.000 claims abstract description 28
- 235000010445 lecithin Nutrition 0.000 claims abstract description 28
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- 239000010775 animal oil Substances 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
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- 239000000605 aspartame Substances 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
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- 238000001354 calcination Methods 0.000 description 1
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- 239000003240 coconut oil Substances 0.000 description 1
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- 238000013329 compounding Methods 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
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- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
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- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
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- 229940074410 trehalose Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- Oily food materials for heating such as baking
- the present invention relates to an oil-based food material whose surface solidifies quickly after firing when used for heating such as firing.
- This oily food material readily melts when heated and does not solidify immediately.
- the surface of the dough such as baked goods and bread
- the lumps are melted immediately after baking, and the lumps are hardened.
- oily food ingredients may adhere to the product, and may stick to hands or clothing when eating, thereby significantly impairing the commercial value. (This sticky state without solidification may be referred to as “no drying power” and the state of solidification as “dry”.)
- Patent Document 1 Japanese Patent Application Laid-Open No. 7-274808 (Page 15)
- Patent Document 2 JP-A-62-122557 (pages 1-4)
- Patent Document 3 Japanese Patent Application Laid-Open No. 2001-245594 (page 14)
- An object of the present invention is to provide an oil-based food material that does not need to be dried and has a dry surface.
- the inventors of the present invention have conducted intensive studies in order to achieve the above object, and as a result, a chocolate containing less lecithin than usual oil-based food material, 0.2% by weight or less, preferably almost no lecithin added. However, it was found that the surface of the chocolate dries immediately after baking, and that the bag and the like are not dirty, thereby completing the present invention.
- the present invention is (1): an oily food material for heating such as baking, which has a lecithin content of 0.2% by weight or less.
- the oily material (2) has a moisture content of 0.6% by weight or less at the stage of the dough before heating such as baking.
- the present invention also provides (5): a heat-baked composite food wherein the oily food material according to (1) is at least partially exposed to the surface, and (6): the oily food material is bakery food or baked confectionery. (7): The food according to (6), which contains packaging materials.
- the oil-based food material molded into chips and chunks and the like is used for heating such as baking, which is performed by compounding it with dough such as baked confectionery bread, so that the surface solidifies immediately after baking, so that bags are packed immediately after baking.
- the purpose of the present invention is to provide an oil-based food material that has an advantage that it does not adhere to a bag even after performing such operations.
- the oil-based food material referred to in the present invention widely refers to foods containing fats and oils, and is not particularly limited, but chocolate-like foods are typical.
- the chocolate-like food here refers to pure chocolate, ⁇ chocolate '', and ⁇ quasi-chocolate '' as defined by the National Chocolate Fair Trade Association, and edible foods other than oils and fats other than cocoa butter and cocoa solids.
- oil-based food materials are foods based on fats and oils other than chocolate-like foods, such as curry- and cheese-flavoured foods in which edibles are dispersed based on fats and oils.
- the raw material used for the oily food material is not particularly limited except that the use of lecithin is suppressed, and a known composition can be applied.
- additives other than lecithin, milk components, sugars, fats and oils, and other edible substances can be appropriately combined.
- the additive examples include an emulsifier, an antioxidant, a flavor, and the like.
- the type and amount are not limited, and may not be added.
- lecithin is added as little as possible, not more than 0.2%, preferably not more than 0.1%, and most preferably, no addition.
- the viscosity of oil-based food materials increases due to the decrease in lecithin. Since it is easy to rise or to show a viscous state called "bottom", an emulsifier having a viscosity reducing effect can be appropriately used from the viewpoint of work.
- the powerful emulsifier is not particularly limited, and examples thereof include sugar esters and polyglycerin fatty acid esters. Polyglycerin condensed ricinoleate has a high viscosity reducing effect.
- the oil-based food material may have a water content of about 2 to 3% dispersed, but the water content in the oil-based food material is 0.6% due to the demands on the process such as conching to improve the flavor.
- the content is less than% by weight, characteristics that are difficult to dry are remarkably exhibited.
- characteristics that are easy to dry can be imparted.
- the milk component includes whole milk powder, skim milk powder, buttermilk powder, whey, whey powder, zein, sodium caseinate, lactalbumin and the like.
- the milk component has a slight effect of contributing to drying immediately after baking, and the combined use of the present invention can provide an oily food material that dries more quickly after baking.
- a composition containing no milk component and which is conventionally difficult to dry can be imparted with characteristics that make it easy to dry.
- saccharides are not particularly limited in kind and amount, but for example, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, lactose, reduced starch saccharified product, isomerized liquid sucrose, sucrose-bound syrup , Oligosaccharides, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mann-tol, fratatooligosaccharide, soybean oligosaccharide, galatatooligosaccharide, lactose oligosaccharide, raffinose, lactulose, palatinose Sugars such as oligosaccharides, stevia, aspartame, sugar alcohols and the like can be mentioned.
- These saccharides can be used alone or in combination of two or more.
- Examples of the fats and oils in the oily food material include animal and vegetable fats and oils and their hardened fats, alone or in combination of two or more thereof, or those obtained by subjecting these to various chemical or physical treatments.
- powerful oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, and cocoa oil.
- Examples include various animal and vegetable oils such as fats, milk fats, lards, fish oils, whale oils and the like, and processed oils such as hardened oils, fractionated oils, and transesterified oils.
- Other oily food materials include various flavoring materials such as cacao mass, cocoa powder, fruit powder, fruit juice powder, coffee powder, black tea powder, curry powder, spices, and the like, flavoring powder, and soy milk powder. And edible foods such as starch.
- the oil-based food material is prepared according to a conventional method for producing a conventional oil-based food material. Thereafter, the obtained oil-based food material usually has plasticity at an appropriate temperature and can be easily molded.
- the shape and molding method are not particularly limited, but when kneaded into dough such as baked goods, bread, etc., the oil-based food material is poured into a mold, die-cut, squeezed, cooled, rod-shaped, chip-shaped, or cutter-shaped. A chunk shape cut into small pieces can be given.
- These molded oil-based food materials are dispersed and placed on dough such as baked confectionery bread so that at least a portion thereof is exposed to the surface, and then subjected to a heating step.
- the heating is typically calcination in an oven, but may be microwave irradiation, infrared heating or the like.
- the heating temperature targeted in the present invention is such that the chocolate is merely dissolved, for example, a temperature of not less than 40 to 50 ° C. but not less than 60 or 70 ° C., usually more than 100 ° C. is required.
- composition and production method of baked goods such as bread are not particularly limited.
- cacao mass 53 parts of sugar, 7 parts of cocoa butter, and 0.05 part of vanilla flavor were subjected to refining and conching to produce chocolate dough with 0.55% moisture.
- the prepared chocolate dough was tempered without adding lecithin, molded into 0.15 g chips, and cooled and solidified in a refrigerator.
- the biscuit dough was prepared according to the formulation shown in Table 2, and the chip-shaped chocolate was embedded in the surface so that the surface was exposed, and baked on a top plate at 180 ° C for 10 minutes.
- Lecithin was added to chocolate dough obtained from raw materials having the same composition as in Example 1 under the same conditions.
- Example 2 0.1 parts in Example 2, 0.2 parts in Example 3, 0.3 parts in Comparative Example 1, and 0.3 parts in Comparative Example 2.
- chocolate dough was prepared in which the viscosity was adjusted to be almost constant by changing the oil content, and the dryness was compared.
- Example 4 lecithin was not added, in Example 5, 0.1 part was set, and in Comparative Example 3, 0.5 part was set. Constant, sugar and coco The viscosity was adjusted to 350-400 voids by the amount of the avatar, and the same operation as in Example 1 was carried out under the same conditions as in firing. Table 3 shows the results together with the formulation.
- Chocolate dough was prepared in which the viscosity increase when the amount of lecithin added was reduced was adjusted with another emulsifier, and the dryness was compared.
- Example 6 As shown in Table 4 below, in Example 6, 0.1 part of lecithin + polyglycerin condensed ricinoleic acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., SY Glister CRS75) in Example 6 were 0.2 part of lecithin of Comparative Example 3. The viscosity was adjusted to about 0.5 part (350-400 voids), baked under the same operating conditions as in Example 1, actually wrapped in the packaging material, and the degree of adhesion was observed. Table 4 shows these results together with the formulation.
- the viscosity was mainly controlled by polyglycerin condensed ricinoleate.
- the chocolate which was adjusted and the amount of lecithin added was suppressed, immediately solidified immediately after baking. Also, in practice, if biscuit is baked immediately after baking, the biscuit dough becomes moist, so it is common to leave it for about 30 minutes and then package it. Did not adhere.
- Comparative Example 3 in which 0.5 part of lecithin was added had a sticky surface for solidification immediately after baking, and the product packaged after standing for 30 minutes adhered to the packaging material.
- the amount of water in the chocolate dough was adjusted, and the dryness was compared.
- the formulation was as shown in Table 5 below, except that the viscosity was adjusted with oil at 0.55% moisture, except for Example 4, Example 5, and Comparative Example 3, and the water content was adjusted to 1.15%.
- Comparative Example 4, Comparative Example 5, and Comparative Example 6 having exactly the same composition were prepared.
- the adjustment of moisture was adjusted by the conching temperature and time. (The higher the conching temperature, the longer the time, the more water is scattered into the air, and the less the moisture in the dough. If not, it still contains about 2-3%, but when the water content rises, a phenomenon called bottling occurs and the viscosity also rises.)
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
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CN2004800345887A CN1886057B (zh) | 2003-09-30 | 2004-09-28 | 烘烤等加热用油性食品材料 |
JP2005514234A JPWO2005029970A1 (ja) | 2003-09-30 | 2004-09-28 | 焼成等加熱用油性食品素材 |
EP04788247A EP1668991A4 (en) | 2003-09-30 | 2004-09-28 | OILY FOOD SUBSTANCE FOR HEATING, INCLUDING BAKING |
Applications Claiming Priority (2)
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JP2003-341452 | 2003-09-30 | ||
JP2003341452 | 2003-09-30 |
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WO2005029970A1 true WO2005029970A1 (ja) | 2005-04-07 |
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PCT/JP2004/014180 WO2005029970A1 (ja) | 2003-09-30 | 2004-09-28 | 焼成等加熱用油性食品素材 |
Country Status (4)
Country | Link |
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EP (1) | EP1668991A4 (ja) |
JP (1) | JPWO2005029970A1 (ja) |
CN (1) | CN1886057B (ja) |
WO (1) | WO2005029970A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012110268A (ja) * | 2010-11-25 | 2012-06-14 | Fuji Oil Co Ltd | 光沢のよいチョコレート類並びにその製造法 |
WO2013129458A1 (ja) * | 2012-02-29 | 2013-09-06 | 株式会社明治 | 焼成菓子およびその製造方法 |
JPWO2012121327A1 (ja) * | 2011-03-08 | 2014-07-17 | 株式会社明治 | 焼成菓子 |
JPWO2012161319A1 (ja) * | 2011-05-25 | 2014-07-31 | 株式会社明治 | 含浸複合油性菓子 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102640807B (zh) * | 2012-05-08 | 2013-10-09 | 山东省高唐蓝山集团总公司 | 一种功能性食用植物油的配制方法 |
WO2014087237A2 (en) * | 2012-12-06 | 2014-06-12 | Kraft Foods R & D, Inc. | Chocolate product |
JP6477498B2 (ja) * | 2013-12-24 | 2019-03-06 | 不二製油株式会社 | 焼成用チョコレート様食品 |
CN113741594B (zh) * | 2021-11-08 | 2022-02-11 | 伟龙食品有限公司 | 食品加工数据的处理方法、***及电子设备 |
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- 2004-09-28 WO PCT/JP2004/014180 patent/WO2005029970A1/ja not_active Application Discontinuation
- 2004-09-28 CN CN2004800345887A patent/CN1886057B/zh active Active
- 2004-09-28 JP JP2005514234A patent/JPWO2005029970A1/ja active Pending
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JP2012110268A (ja) * | 2010-11-25 | 2012-06-14 | Fuji Oil Co Ltd | 光沢のよいチョコレート類並びにその製造法 |
JPWO2012121327A1 (ja) * | 2011-03-08 | 2014-07-17 | 株式会社明治 | 焼成菓子 |
JP5695735B2 (ja) * | 2011-03-08 | 2015-04-08 | 株式会社明治 | 焼成菓子 |
JPWO2012161319A1 (ja) * | 2011-05-25 | 2014-07-31 | 株式会社明治 | 含浸複合油性菓子 |
WO2013129458A1 (ja) * | 2012-02-29 | 2013-09-06 | 株式会社明治 | 焼成菓子およびその製造方法 |
JPWO2013129458A1 (ja) * | 2012-02-29 | 2015-07-30 | 株式会社明治 | 焼成菓子およびその製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1886057B (zh) | 2011-12-14 |
JPWO2005029970A1 (ja) | 2006-11-30 |
EP1668991A4 (en) | 2007-03-14 |
EP1668991A1 (en) | 2006-06-14 |
CN1886057A (zh) | 2006-12-27 |
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