WO2023153466A1 - Frozen filling - Google Patents
Frozen filling Download PDFInfo
- Publication number
- WO2023153466A1 WO2023153466A1 PCT/JP2023/004294 JP2023004294W WO2023153466A1 WO 2023153466 A1 WO2023153466 A1 WO 2023153466A1 JP 2023004294 W JP2023004294 W JP 2023004294W WO 2023153466 A1 WO2023153466 A1 WO 2023153466A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- filling
- dough
- frozen
- bread
- bread dough
- Prior art date
Links
- 238000011049 filling Methods 0.000 title claims abstract description 135
- 235000008429 bread Nutrition 0.000 claims abstract description 81
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 235000011888 snacks Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 150000004676 glycans Chemical class 0.000 claims abstract description 10
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 10
- 239000005017 polysaccharide Substances 0.000 claims abstract description 10
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 229920013821 hydroxy alkyl cellulose Polymers 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 20
- 238000010411 cooking Methods 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 description 21
- 238000000855 fermentation Methods 0.000 description 19
- 230000004151 fermentation Effects 0.000 description 19
- 244000098338 Triticum aestivum Species 0.000 description 15
- 239000006071 cream Substances 0.000 description 15
- 238000000034 method Methods 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 230000008014 freezing Effects 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- -1 alkali metal salt Chemical class 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 235000012813 breadcrumbs Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000015108 pies Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 125000002768 hydroxyalkyl group Chemical group 0.000 description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000451942 Abutilon sonneratianum Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 125000004181 carboxyalkyl group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
Definitions
- the present invention relates to a frozen filling that can easily produce a snack food with good texture and appearance just by heating and cooking in combination with dough for bread.
- a snack food manufactured by combining bread dough with filling is a food that has a good harmony between the simple texture and flavor of the dough and the rich texture and flavor of the filling.
- Snack foods include those in which the filling is exposed on the surface of the dough, and those in which the filling is embedded in the dough. It is a very popular menu item.
- Snack foods that use fillings usually solidify when the dough is cooked, while liquid or paste-like sauces are used as fillings. Fillings may or may not contain ingredients.
- Such snack foods are generally prepared by cooking bread dough and then combining the cooked dough with a separately prepared filling, or by combining the filling with unheated bread dough. It is produced by a method in which a dough for bread with filling is prepared and then cooked. In these methods, since the filling is in the form of liquid or paste, it requires a certain degree of skill in handling and is troublesome.
- the filling has a high viscosity of, for example, 10 mPa ⁇ s or more, and is made into a low-fluidity filling such as mayonnaise or margarine to improve workability.
- a high-viscosity filling is used, there is a problem that the texture of the filling portion becomes hard and the flavor deteriorates.
- the filling is subdivided into aliquots and frozen into solid form, which is then unheated.
- Attempts have also been made to produce snack foods by combining them with room-temperature bread dough and cooking them.
- a frozen filling containing a large amount of water gradually dissolves during cooking, and a large amount of water permeates the dough.
- uneven heating tends to occur during cooking, and as a result, the quality of the snack food is often degraded.
- Patent Document 1 As a thickener, only 3 to 7% by weight of starch with a high degree of cross-linking that has a gelatinization start temperature of 60 ° C. or higher and strongly suppresses swelling of starch granules is contained. The source used as a reference is described.
- Patent Document 2 describes a curry flavored filling containing modified starch such as etherified starch, esterified starch and crosslinked starch.
- Patent Document 3 describes a filling containing deacylated gellan gum, agar and an alkali metal salt.
- US Pat. No. 5,300,005 describes a frozen or refrigerated pizza sauce containing gelatin, pectin, xanthan gum and tamarind seed gum.
- JP-A-2000-210059 Japanese Patent Application Laid-Open No. 2001-231517 JP 2016-123376 A JP 2020-167937 A
- An object of the present invention is to provide a snack with good texture, appearance, etc., by a simple method of using dough for bread that is prepared at the time of use from the viewpoint of the texture and appearance of the dough, and heating and cooking in combination with the dough. To provide a frozen filling with which food can be manufactured.
- the present inventors have found that when one or more polysaccharide thickeners selected from hydroxyalkylcellulose, xanthan gum, guar gum and tremel gum are combined with etherified starch and blended into a filling and frozen, when the frozen filling is heated, It has been found that the release of moisture from the filling and the evaporation of moisture from the filling are suppressed, and the dough and the filling are heated together, and as a result, the texture and flavor of the dough harmonize well with the texture and flavor of the filling.
- the present invention is a frozen filling for cooking in combination with room temperature bread dough, said frozen filling comprising a frozen sauce portion, said sauce portion comprising hydroxyalkylcellulose, xanthan gum, guar gum and Provided is a frozen filling containing 0.01-1% by weight of one or more polysaccharide thickeners selected from the group consisting of tremel gum and 0.5-5% by weight of etherified starch.
- the present invention also provides a method for producing a snack food, comprising combining the frozen filling with room-temperature bread dough to obtain a bread dough with filling, and then heating and cooking the bread dough with filling. is.
- the frozen filling of the present invention is a frozen filling based on sauces such as white sauce, tomato sauce, demiglace sauce, curry sauce, fruit sauce, and custard sauce. That is, the frozen filling of the present invention has a sauce portion obtained by freezing any of these sauces.
- the filling before freezing or after thawing includes a form consisting only of a fluid sauce portion and a form containing the sauce portion and solid ingredients.
- the sauce portion of the frozen filling of the present invention is liquid before freezing and after thawing.
- “Liquid” as used in the present invention means having fluidity at 20° C., and includes pasty. More specifically, the sauce portion of the frozen filling of the present invention, in the fluid state (i.e., before freezing and/or after thawing), at a product temperature of 20 ° C. using a Brookfield viscometer at a rotation speed of 3 to 13 rpm is preferably 3 to 9 Pa ⁇ s, more preferably 4.5 to 7.5 Pa ⁇ s.
- the sauce portion of the frozen filling of the present invention contains one or more thickening polysaccharides selected from the group consisting of hydroxyalkylcellulose, xanthan gum, guar gum and tremel gum.
- Hydroxyalkyl cellulose includes hydroxypropylmethyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, etc. Among these hydroxyalkyl celluloses, hydroxypropyl methyl cellulose is preferred.
- These polysaccharide thickeners can be used after being purified from natural products containing them, or commercially available products can be used.
- the content of the polysaccharide thickener is 0.01-1% by mass, preferably 0.05-0.5% by mass, relative to the total mass of the sauce portion. This content may be filled before and/or after freezing the filling (the same applies hereinafter when referring to the content).
- the source portion of the frozen filling of the present invention further contains etherified starch.
- Etherified starch is a general term for modified starch in which functional groups in starch molecules are modified with ether bonds.
- examples of etherified starch include carboxyalkyl starch, hydroxyalkyl starch, and the like, as well as those obtained by subjecting these to phosphoric acid cross-linking, and these can be used alone or in combination.
- hydroxyalkyl starch, particularly hydroxypropyl starch is preferably used because the effects of the present invention can be obtained more reliably.
- the content of etherified starch is 0.5-5% by mass, preferably 0.8-3% by mass, based on the total mass of the sauce portion.
- the source portion of the frozen filling of the present invention in addition to the polysaccharide thickener and the etherified starch, further contains one or more selected from the group consisting of heated and ground wheat flour dough and an emulsifier. is improved and the effects of the present invention are enhanced.
- the heated and pulverized wheat flour dough is obtained by pulverizing a dough containing wheat flour as a main raw material after heating.
- the starch contained is pregelatinized.
- the size of the heated and pulverized wheat flour dough it is preferable that it pass through a sieve with an opening of 2 mm or less.
- heated and pulverized flour dough include pulverized bread crumbs and pulverized crackers.
- the hot pulverized wheat flour dough can be obtained as a fraction of a preferred size by appropriately pulverizing commercially available bread crumbs or crackers and, if necessary, passing through a sieve.
- 20 to 60 parts by mass of water is added to 100 parts by mass of wheat flour and kneaded to form a flour dough, which is heated at 150 to 220 ° C. for 5 to 30 minutes, then pulverized, and passed through a sieve as necessary.
- gelatinized starch obtained by dissolving starch in water to form a slurry, drying and pulverizing the slurry after heating does not particularly cause the formation of gluten as described above, so the effect of the present invention cannot be enhanced. Even with heated dough using wheat starch, the effect of the present invention cannot be improved because gluten does not form.
- any emulsifier that can be used for foods can be used without limitation, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin.
- the content of one or more selected from the heated pulverized wheat flour dough and the emulsifier is preferably 0.1 to 5% by mass, more preferably 0.5 to 3% by mass, based on the total mass of the sauce portion.
- the sauce portion of the frozen filling of the present invention further contains other ingredients.
- the other ingredients are various foodstuffs that can be commonly used to form the base sauce, and can be used without any particular limitation as long as the effects of the present invention are not impaired. Examples include water; unprocessed starches; processed starches other than etherified starch; seasonings such as salt and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter and cheese; , reduced dextrin, cyclodextrin, sorbitol, trehalose and other sugars; egg yolks, egg whites and other eggs; vinegar, citric acid and other organic acids or salts thereof; ascorbic acid or its salts, vitamin E and other antioxidants; flavors; sweeteners; preservatives.
- the content of these other ingredients is preferably 99% by mass or less, more preferably 98% by mass or less, relative to the total mass of the sauce portion of the filling.
- the filling of the present invention may contain solid ingredients that do not have fluidity at normal temperature and pressure.
- ingredients include meat such as beef, pork, and chicken; seafood such as flounder, crab, and shrimp; fish eggs such as cod roe; vegetables such as tomatoes, onions, and carrots; Fruits; Mushrooms such as mushrooms can be mentioned.
- the present invention when the frozen filling is combined with the dough for bread and then cooked, the evaporation and release of moisture from the filling is suppressed, so the moisture content of the ingredients is well retained, and the ingredients are fresh. The texture can be maintained. Therefore, among the above, the present invention is suitable when ingredients that have a high water content and easily release water, such as soft vegetables such as fruits and tomatoes, are included as ingredients. More specifically, the present invention is suitable when the filling contains an ingredient with a moisture content of 75% by mass or more relative to the total mass of the ingredient.
- the content of the ingredients in the frozen filling of the present invention is preferably 40% by mass or less, more preferably 5 to 30% by mass, of the total mass of the filling including the sauce portion and ingredients. .
- the frozen filling of the present invention can be obtained by basically producing the filling in the same manner as usual, and then freezing the resulting filling.
- a method for producing a filling first, a filling having a base sauce portion (including ingredients if necessary) is produced, and the above-mentioned essential ingredients (thickening polysaccharide and etherified starch) and necessary
- preferred components heatated and pulverized wheat flour dough or emulsifier
- Another example of the method for producing the sauce of the present invention includes a method of producing a filling according to a conventional method using raw materials containing the essential ingredients (including the preferred ingredients and ingredients as necessary), At this time, the timing of adding the essential components and preferable components is not particularly limited.
- the sauce portion of the filling obtained by the above method has the aforementioned preferred viscosity at a product temperature of 20°C.
- the viscosity of the sauce portion can be adjusted by adjusting the amount of water in the raw material used, or by heating to evaporate the water.
- the filling manufactured in this way is subdivided into aliquots and frozen as needed.
- the amount to be subdivided is typically about 20 to 80 g/piece as an amount that can be easily combined by placing, filling, embedding, or the like in the dough for one piece of bread.
- the shape is not particularly limited, a disk shape, square plate shape, steamed bun shape, cube shape, or the like is preferable so that it can be easily placed, filled, or embedded in bread.
- the freezing may be carried out according to a conventional method in the field of foodstuffs, for example freezing at about -4°C to -40°C.
- the frozen filling of the present invention produced as described above is used in combination with bread dough.
- the dough for breads various doughs for breads can be used without particular limitation, and the dough may be appropriately selected according to the type of the intended snack food.
- Bread dough typically contains 40 to 80 parts by mass of water (moisture) for 100 parts by mass of cereal flour such as strong flour and wheat flour as raw materials, and if necessary, yeast 0.1-10 parts by mass, 1-50 parts by mass of sugars, 0.5-5 parts by mass of salt, 1-50 parts by mass of fats and oils, 0-20 parts by mass of milk/dairy products, 0-10 parts by mass of eggs/egg products etc., and may also include yeast foods, malts, and the like.
- the dough for bread as used in the present invention includes pie dough.
- a snack food can be obtained by heating and cooking the bread dough combined with the frozen filling of the present invention (hereinafter also referred to as "filled bread dough"). That is, the present invention also provides a method for producing a snack food, comprising combining the frozen filling of the present invention with a room-temperature bread dough to obtain a bread dough with filling, and then heating and cooking the bread dough with filling. provide.
- snack foods obtained using the frozen filling of the present invention include prepared breads such as curry bread and tomato Danish, sweet breads and pastries such as cream bread and apple Danish, and pies such as meat pie.
- the frozen filling of the present invention When the frozen filling of the present invention is combined with bread dough to produce a snack food, the frozen filling of the present invention is combined with the bread dough at room temperature by placing, filling, embedding, or the like in a frozen state. Other than that, the same snack food manufacturing method as in the past may be followed. A supplementary description of the method for producing a snack food using the frozen filling of the present invention is provided below.
- the bread dough When combining the frozen filling of the present invention with bread dough, the bread dough is at room temperature.
- the normal temperature referred to in the present invention is 5 to 40°C.
- the bread dough and the filling can be heated just right during cooking.
- the filling is overheated when the bread dough is sufficiently heated, resulting in a dry surface of the filling. In some cases, the filling may have a hard texture due to excessive evaporation of water.
- the frozen filling of the present invention is combined with the cooked dough obtained by cooking only the dough for bread in advance and heated again, the dough portion may be overheated and scorched. be.
- the manufacturing method of general bread dough typically includes primary fermentation and secondary fermentation.
- the filling is combined with the bread dough after the primary fermentation to make the bread dough with the filling, and the bread dough with the filling is prepared. It is a common method to heat and cook after performing secondary fermentation. Therefore, as the bread dough to which the frozen filling of the present invention is combined, the bread dough after primary fermentation and before secondary fermentation can be used.
- the bread dough after the primary fermentation and before the secondary fermentation may be prepared from the raw materials described above at the time of use according to a conventional method, or the bread dough after the primary fermentation may be frozen before the secondary fermentation. It does not matter if the stored material is returned to normal temperature and used. Such frozen, pre-fermented bread dough is also commercially available.
- the frozen filling of the present invention After combining the frozen filling of the present invention with bread dough, it can be subjected to secondary fermentation according to the usual method and then cooked. Secondary fermentation is generally carried out at 25 to 40°C for about 20 to 90 minutes, so the frozen filling of the present invention thaws somewhat during the secondary fermentation, but as long as it is combined with bread dough in a frozen state, the frozen filling of the present invention can be used. does not affect the effect of On the other hand, even if the frozen filling of the present invention is thawed and then combined with bread dough, the effect of the present invention cannot be obtained. In addition, when secondary fermentation is not required, or in the case of bread dough that does not require fermentation, such as pie, the frozen filling of the present invention may be combined and immediately subjected to heat cooking.
- the method of cooking with heat may be according to the usual method depending on the type of snack food that is intended, for example, it may be heated at 150-220°C for 10-30 minutes. Heat cooking is typically baking in an oven, but frying, steaming, and the like are also possible.
- Examples 1 to 6, Comparative Examples 1 to 9 As a base sauce, a custard sauce produced by the following method was used, and other raw materials were added and mixed according to the formulations shown in Tables 1 and 2. The resulting mixture was heated while being stirred, and when it boiled for a while, the heating was stopped to obtain a filling consisting only of the sauce portion. The viscosity of the filling (source portion) was measured using a Brookfield viscometer at a product temperature of 20° C. and a rotor rotation speed of 3 to 13 rpm. The results are shown in Tables 1 and 2. The filling was subdivided into bowls of 20 g each and frozen in a -20°C freezer.
- This bread dough had expanded about twice as much as before the primary fermentation.
- This dough for bread was degassed and divided into 10 equal parts, each of which was collected into a spherical shape.
- the dough was allowed to rest for 15 minutes and rolled out into a disc shape with a slightly concave center.
- the frozen filling was placed in the central portion and subjected to secondary fermentation in an environment of 30° C. for 30 minutes.
- the surface of the dough portion was coated with beaten egg and baked in an oven at 200° C. for 15 minutes to produce a cream bun.
- the cream bread thus obtained was evaluated for appearance, presence or absence of scorch, and texture. Evaluation was performed by 10 professional panelists according to the following evaluation criteria, and the average value of the 10 evaluation points was obtained. The results are shown in Tables 1-2
- cream bread was produced and evaluated by combining room temperature bread dough with room temperature filling as follows. That is, the cream was prepared in the same manner as in Test Example 1 except that the frozen filling of Example 1 was thawed in advance in a small cup and returned to room temperature, and the filling was returned to room temperature when placing the filling on the dough. Bread was made and evaluated. Table 2 shows the results.
- cream bread was produced and evaluated as follows. That is, after placing the frozen filling of Example 1 on the dough, the bread dough with filling was frozen at -20 ° C., removed from the freezer after 24 hours, and naturally thawed (secondary fermentation was also performed at the same time). Cream buns were produced and evaluated in the same manner as in Test Example 1. Table 2 shows the results.
- Reference Example 1 in which a frozen filling is thawed, combined with room temperature bread dough, and cooked by heating to produce cream bread.
- Reference Example 2 the continuity between the dough and the filling was slightly good, but the dough was burnt and the texture was watery.
- Examples 7 to 18, Comparative Examples 10 to 13 Frozen fillings were obtained in the same manner as in Example 1, except that the amount of polysaccharide thickener or etherified starch was changed as shown in Tables 3 and 4. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. The results are shown in Tables 3-4.
- Example 19 to 26 Furthermore, a frozen filling was obtained in the same manner as in Example 1, except that the heated pulverized wheat flour dough or emulsifier was used and the formulation in Table 5 was followed. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. Table 5 shows the results.
- Crushed bread crumbs use the fraction that passes through a sieve with an opening of 0.1 mm after crushing bread crumbs
- Crushed crackers use the fraction that crushes crackers and passes through a sieve with an opening of 0.1 mm
- Pregelatinized wheat starch Comparative product: Use the fraction that passes through a sieve with an opening of 0.1 mm
- Emulsifier Glycerin fatty acid ester
- Emulsifier Sucrose fatty acid ester
- Example 22 From Example 22, it can be seen that even when using the heated pulverized wheat flour dough, if the amount is too large, the effect of use cannot be obtained. In addition, from Example 24, it can be seen that even if pregelatinized wheat starch is used instead of the heated and pulverized wheat flour dough, the effect of use cannot be obtained.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the group consisting of hydroxyalkyl cellulose, xanthan gum, guar gum, and tremel gum as well as 0.5 to 5 mass% of etherified starch. When this frozen filling is used in combination with a room-temperature bread dough, a snack food having good texture and appearance without burns can be easily produced.
Description
本発明は、パン類用生地と組み合わせて加熱調理するだけで、食感や外観が良好なスナックフードを簡便に製造することができる冷凍フィリングに関する。
The present invention relates to a frozen filling that can easily produce a snack food with good texture and appearance just by heating and cooking in combination with dough for bread.
パン類用生地にフィリングを組み合わせて製造されるスナックフードは、生地の素朴な食感・風味と、フィリングの濃厚な食感・風味とが良く調和した食品である。スナックフードとしては、生地の表面にフィリングが露出しているものや、フィリングが生地の中に包埋されているもの等があり、菓子パン、総菜パン、パイ等として多種のものが製造され流通しており、非常に人気があるメニューである。
A snack food manufactured by combining bread dough with filling is a food that has a good harmony between the simple texture and flavor of the dough and the rich texture and flavor of the filling. Snack foods include those in which the filling is exposed on the surface of the dough, and those in which the filling is embedded in the dough. It is a very popular menu item.
フィリングを使用したスナックフードは、通常、生地部分が加熱調理により固形化するのに対して、フィリングとしては液状ないしペースト状のソース類が用いられている。フィリングは具材を含む場合があり、含んでいない場合もある。このようなスナックフードは一般に、パン類用生地を加熱調理した後、この加熱調理済みの生地に、別途作製しておいたフィリングを組み合わせる方法、又はフィリングを未加熱のパン類用生地に組み合わせてフィリング付きパン類用生地とした後、これを加熱調理する方法により製造されている。これらの方法においては、フィリングは液状ないしペースト状であるため、取り扱いにある程度の熟練が必要であり、手間が煩雑である。そのため、フィリングを例えば10mPa・s以上の高粘度として、例えばマヨネーズやマーガリンのような低流動状にして、作業性を向上させている。しかしながら高粘度のフィリングを用いると、フィリング部分の食感が硬くなり、風味が低下してしまうという問題があった。
Snack foods that use fillings usually solidify when the dough is cooked, while liquid or paste-like sauces are used as fillings. Fillings may or may not contain ingredients. Such snack foods are generally prepared by cooking bread dough and then combining the cooked dough with a separately prepared filling, or by combining the filling with unheated bread dough. It is produced by a method in which a dough for bread with filling is prepared and then cooked. In these methods, since the filling is in the form of liquid or paste, it requires a certain degree of skill in handling and is troublesome. Therefore, the filling has a high viscosity of, for example, 10 mPa·s or more, and is made into a low-fluidity filling such as mayonnaise or margarine to improve workability. However, when a high-viscosity filling is used, there is a problem that the texture of the filling portion becomes hard and the flavor deteriorates.
また従来、フィリングの取り扱い性を改善してスナックフードの製造を簡便なものとするため、フィリングを一定分量ごとに小分けして冷凍し固形状にしたものを製造しておき、これを未加熱で常温のパン類用生地と組み合わせ、加熱調理してスナックフードを製造する方法も試みられている。しかしながら、水分を多く含むフィリングを冷凍したものは、加熱調理中に徐々に溶解して多量の水分が生地に浸透するため、出来上がったスナックフード中でフィリングと生地との間に間隙が生じやすく、また、製造に用いる常温のパン類用生地と冷凍のフィリングとの間に温度差があるため調理の際に加熱むらが起こりやすく、結果としてスナックフードの品質が低下する場合が少なくない。
In addition, conventionally, in order to improve the handleability of the filling and simplify the production of snack food, the filling is subdivided into aliquots and frozen into solid form, which is then unheated. Attempts have also been made to produce snack foods by combining them with room-temperature bread dough and cooking them. However, a frozen filling containing a large amount of water gradually dissolves during cooking, and a large amount of water permeates the dough. In addition, since there is a temperature difference between the room-temperature bread dough and the frozen filling used in the production, uneven heating tends to occur during cooking, and as a result, the quality of the snack food is often degraded.
さらに、保存や流通のために、未加熱のパン類用生地とフィリングとを組み合わせたフィリング付きパン類用生地を冷凍する場合もある。この場合、冷凍したフィリングを用いれば、生地にフィリングを組み合わせる際の作業性は向上するものの、冷凍保存後に加熱調理してもパン類用生地が良く膨らまず、味わいに乏しいスナックフードとなってしまう。
Furthermore, for storage and distribution purposes, sometimes unheated bread dough and fillings are combined to freeze bread dough with filling. In this case, if a frozen filling is used, the workability in combining the filling with the dough is improved, but the bread dough does not rise well even if it is cooked after frozen storage, resulting in a snack food with poor taste. .
一方、冷凍耐性等の特性が改善されたソース類やフィリングも各種提案されている。特許文献1には、増粘剤として、糊化開始温度が60℃以上で、かつ澱粉粒の膨潤を強く抑制している架橋度の高い澱粉のみを3~7重量%含有する、冷凍後に焼成して用いられるソースが記載されている。特許文献2には、エーテル化澱粉,エステル化澱粉、架橋澱粉のような加工澱粉を含有するカレー風味のフィリングが記載されている。特許文献3には、脱アシル型ジェランガムと、寒天と、アルカリ金属塩を含有するフィリングが記載されている。特許文献4には、ゼラチン、ペクチン、キサンタンガム及びタマリンドシードガムを含有する、冷凍又は冷蔵保存ピザ用ソースが記載されている。
On the other hand, various sauces and fillings with improved characteristics such as freeze resistance have been proposed. In Patent Document 1, as a thickener, only 3 to 7% by weight of starch with a high degree of cross-linking that has a gelatinization start temperature of 60 ° C. or higher and strongly suppresses swelling of starch granules is contained. The source used as a reference is described. Patent Document 2 describes a curry flavored filling containing modified starch such as etherified starch, esterified starch and crosslinked starch. Patent Document 3 describes a filling containing deacylated gellan gum, agar and an alkali metal salt. US Pat. No. 5,300,005 describes a frozen or refrigerated pizza sauce containing gelatin, pectin, xanthan gum and tamarind seed gum.
これらの従来技術のソース類やフィリングでは、パン類用生地を予め加熱調理してからフィリングを載置する方法や、未加熱のパン類用生地と組み合わせた状態で全体を冷凍しておき、その後これを加熱する方法であれば、上述の問題の発生をある程度抑制することができる場合がある。しかしながら、これらの従来技術のソース類やフィリングでも、作業性向上のため冷凍フィリングとした後、未加熱で常温のパン類用生地と組み合わせ加熱調理を行うと、やはり生地とフィリングとの間に温度差があるため、上述の問題を克服することができなかった。
In these prior art sauces and fillings, a method in which the bread dough is cooked in advance and then the filling is placed, or a method in which the whole is frozen in combination with the unheated bread dough and then If it is a method of heating this, it may be possible to suppress the occurrence of the above-mentioned problems to some extent. However, even with these conventional sauces and fillings, if the frozen filling is used to improve workability and then combined with unheated bread dough at room temperature and cooked, the temperature between the dough and the filling is still high. Due to the differences, the above problems could not be overcome.
以上のような背景から、食感や外観等の良好なスナックフードを簡便に製造する方法が望まれている。本発明の目的は、生地の食感や外観等の観点から用時調製したパン類用生地を用い、該生地と組み合わせて加熱調理するという簡便な方法で、食感や外観等の良好なスナックフードを製造することができる、冷凍フィリングを提供することにある。
Against this background, there is a demand for a method for easily producing snack foods with good texture and appearance. An object of the present invention is to provide a snack with good texture, appearance, etc., by a simple method of using dough for bread that is prepared at the time of use from the viewpoint of the texture and appearance of the dough, and heating and cooking in combination with the dough. To provide a frozen filling with which food can be manufactured.
本発明者らは、ヒドロキシアルキルセルロース、キサンタンガム、グアガム及びトレメルガムから選択される1種以上の増粘多糖類と、エーテル化澱粉とを組み合わせてフィリングに配合し冷凍すると、冷凍フィリングが加熱された際の水分放出やフィリングからの水分蒸発を抑制し、生地とフィリングがまとまったまま加熱され、その結果、生地の食感・風味とフィリングの食感・風味とがよく調和することを見出した。
The present inventors have found that when one or more polysaccharide thickeners selected from hydroxyalkylcellulose, xanthan gum, guar gum and tremel gum are combined with etherified starch and blended into a filling and frozen, when the frozen filling is heated, It has been found that the release of moisture from the filling and the evaporation of moisture from the filling are suppressed, and the dough and the filling are heated together, and as a result, the texture and flavor of the dough harmonize well with the texture and flavor of the filling.
本発明は、常温のパン類用生地と組み合わせて加熱調理するための冷凍フィリングであって、該冷凍フィリングは冷凍されたソース部分を有し、該ソース部分が、ヒドロキシアルキルセルロース、キサンタンガム、グアガム及びトレメルガムからなる群から選択される1種以上の増粘多糖類を0.01~1質量%、並びにエーテル化澱粉を0.5~5質量%含有する、冷凍フィリングを提供するものである。
The present invention is a frozen filling for cooking in combination with room temperature bread dough, said frozen filling comprising a frozen sauce portion, said sauce portion comprising hydroxyalkylcellulose, xanthan gum, guar gum and Provided is a frozen filling containing 0.01-1% by weight of one or more polysaccharide thickeners selected from the group consisting of tremel gum and 0.5-5% by weight of etherified starch.
また本発明は、前記冷凍フィリングを常温のパン類用生地と組み合わせてフィリング付きパン類用生地を得た後、該フィリング付きパン類用生地を加熱調理する、スナックフードの製造方法を提供するものである。
The present invention also provides a method for producing a snack food, comprising combining the frozen filling with room-temperature bread dough to obtain a bread dough with filling, and then heating and cooking the bread dough with filling. is.
本発明の冷凍フィリングは、ホワイトソース、トマトソース、ドミグラスソース、カレーソース、フルーツソース、カスタードソース等のソース類をベースとしたフィリングを冷凍したものである。すなわち、本発明の冷凍フィリングは、このようなソース類のいずれかを冷凍してなるソース部分を有している。冷凍前又は解凍後のフィリングには、流動性を有するソース部分のみからなる形態と、該ソース部分及び固形の具材を含む形態とが包含される。
The frozen filling of the present invention is a frozen filling based on sauces such as white sauce, tomato sauce, demiglace sauce, curry sauce, fruit sauce, and custard sauce. That is, the frozen filling of the present invention has a sauce portion obtained by freezing any of these sauces. The filling before freezing or after thawing includes a form consisting only of a fluid sauce portion and a form containing the sauce portion and solid ingredients.
本発明の冷凍フィリングのソース部分は、冷凍前及び解凍後に液状である。本発明でいう「液状」は、20℃にて流動性を有することを意味し、ペースト状も包含する。より具体的には、本発明の冷凍フィリングのソース部分は、流動状態(すなわち、冷凍前及び/又は解凍後)において、品温20℃にてB型粘度計を用いて3~13rpmの回転速度で測定した粘度が、好ましくは3~9Pa・s、より好ましくは4.5~7.5Pa・sである。
The sauce portion of the frozen filling of the present invention is liquid before freezing and after thawing. “Liquid” as used in the present invention means having fluidity at 20° C., and includes pasty. More specifically, the sauce portion of the frozen filling of the present invention, in the fluid state (i.e., before freezing and/or after thawing), at a product temperature of 20 ° C. using a Brookfield viscometer at a rotation speed of 3 to 13 rpm is preferably 3 to 9 Pa·s, more preferably 4.5 to 7.5 Pa·s.
本発明の冷凍フィリングのソース部分は、ヒドロキシアルキルセルロース、キサンタンガム、グアガム及びトレメルガムからなる群から選択される1種以上の増粘多糖類を含有する。ヒドロキシアルキルセルロースとしては、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシエチルセルロース等が挙げられ、これらのヒドロキシアルキルセルロースの中では、ヒドロキシプロピルメチルセルロースが好ましい。これらの増粘多糖類は、これを含む天然物から精製して用いることもでき、市販品を利用することもできる。
The sauce portion of the frozen filling of the present invention contains one or more thickening polysaccharides selected from the group consisting of hydroxyalkylcellulose, xanthan gum, guar gum and tremel gum. Hydroxyalkyl cellulose includes hydroxypropylmethyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, etc. Among these hydroxyalkyl celluloses, hydroxypropyl methyl cellulose is preferred. These polysaccharide thickeners can be used after being purified from natural products containing them, or commercially available products can be used.
増粘多糖類の含有量は、ソース部分の全質量に対して0.01~1質量%、好ましくは0.05~0.5質量%である。この含有量は、フィリングの冷凍前及び/又は冷凍後のいずれに満たしてもよい(以下、含有量について言及する場合は同様である)。
The content of the polysaccharide thickener is 0.01-1% by mass, preferably 0.05-0.5% by mass, relative to the total mass of the sauce portion. This content may be filled before and/or after freezing the filling (the same applies hereinafter when referring to the content).
本発明の冷凍フィリングのソース部分は、さらにエーテル化澱粉を含有する。エーテル化澱粉は、澱粉分子内の官能基がエーテル結合で修飾された加工澱粉の総称である。エーテル化澱粉としては、カルボキシアルキル澱粉、ヒドロキシアルキル澱粉等を例示できるほか、これらにリン酸架橋を行ったものが挙げられ、これらを単独で又は組み合わせて用いることができる。とりわけ、ヒドロキシアルキル澱粉、特にヒドロキシプロピル澱粉が、本発明の効果をより確実に得られる点で好ましく用いられる。
The source portion of the frozen filling of the present invention further contains etherified starch. Etherified starch is a general term for modified starch in which functional groups in starch molecules are modified with ether bonds. Examples of etherified starch include carboxyalkyl starch, hydroxyalkyl starch, and the like, as well as those obtained by subjecting these to phosphoric acid cross-linking, and these can be used alone or in combination. In particular, hydroxyalkyl starch, particularly hydroxypropyl starch, is preferably used because the effects of the present invention can be obtained more reliably.
エーテル化澱粉の含有量は、ソース部分の全質量に対して0.5~5質量%、好ましくは0.8~3質量%である。
The content of etherified starch is 0.5-5% by mass, preferably 0.8-3% by mass, based on the total mass of the sauce portion.
本発明の冷凍フィリングのソース部分は、前記増粘多糖類及び前記エーテル化澱粉に加えて、さらに小麦粉生地加熱粉砕物及び乳化剤からなる群から選択される1種以上を含有すると、水分の保持性が向上して本発明の効果が高まるため好ましい。
The source portion of the frozen filling of the present invention, in addition to the polysaccharide thickener and the etherified starch, further contains one or more selected from the group consisting of heated and ground wheat flour dough and an emulsifier. is improved and the effects of the present invention are enhanced.
前記小麦粉生地加熱粉砕物とは、小麦粉を主原料として含む生地を加熱後に粉砕したものであり、小麦粉生地加熱粉砕物は、その製造中、生地調製の際にグルテンが形成され、さらに加熱により、含まれる澱粉がα化している。小麦粉生地加熱粉砕物の大きさについては、目開き2mm以下の篩を通過するものであることが好ましい。
The heated and pulverized wheat flour dough is obtained by pulverizing a dough containing wheat flour as a main raw material after heating. The starch contained is pregelatinized. Regarding the size of the heated and pulverized wheat flour dough, it is preferable that it pass through a sieve with an opening of 2 mm or less.
小麦粉生地加熱粉砕物の好適な例としては、パン粉粉砕物及びクラッカー粉砕物を例示することができる。小麦粉生地加熱粉砕物は、市販のパン粉又はクラッカーを適宜粉砕し、必要に応じて篩を通すことによって好ましい大きさの画分として、得ることができる。あるいは、例えば、小麦粉100質量部に対して水20~60質量部を添加し混捏して小麦粉生地とし、150~220℃で5~30分加熱した後に粉砕し、必要に応じて篩を通すことによって得ることもできる。尚、澱粉を水に溶いてスラリー状にし、これを加熱後に乾燥・粉砕して得られるα化澱粉は、特に前記したグルテンの形成が起こらないため、本発明の効果を高めることはできず、たとえ小麦澱粉を用いた加熱生地であっても、グルテンの形成が起こらないため本発明の効果向上はできない。
Preferable examples of heated and pulverized flour dough include pulverized bread crumbs and pulverized crackers. The hot pulverized wheat flour dough can be obtained as a fraction of a preferred size by appropriately pulverizing commercially available bread crumbs or crackers and, if necessary, passing through a sieve. Alternatively, for example, 20 to 60 parts by mass of water is added to 100 parts by mass of wheat flour and kneaded to form a flour dough, which is heated at 150 to 220 ° C. for 5 to 30 minutes, then pulverized, and passed through a sieve as necessary. can also be obtained by Note that the gelatinized starch obtained by dissolving starch in water to form a slurry, drying and pulverizing the slurry after heating does not particularly cause the formation of gluten as described above, so the effect of the present invention cannot be enhanced. Even with heated dough using wheat starch, the effect of the present invention cannot be improved because gluten does not form.
前記乳化剤としては、食品用に利用できる乳化剤であれば制限なく用いることができ、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等を例示できる。
As the emulsifier, any emulsifier that can be used for foods can be used without limitation, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin.
小麦粉生地加熱粉砕物及び乳化剤から選択される1種以上の含有量は、ソース部分の全質量に対して好ましくは0.1~5質量%、より好ましくは0.5~3質量%である。
The content of one or more selected from the heated pulverized wheat flour dough and the emulsifier is preferably 0.1 to 5% by mass, more preferably 0.5 to 3% by mass, based on the total mass of the sauce portion.
本発明の冷凍フィリングのソース部分は、さらに、その他の成分を含有している。その他の成分は、ベースとなるソースを構成するために通常用いられ得る各種食材であり、本発明の効果を損なわない範囲で特に制限なく用いることができる。その例としては、水;未加工の澱粉類;エーテル化澱粉以外の加工澱粉類;食塩、グルタミン酸ナトリウム等の調味料;動植物エキス;牛乳、生クリーム、バター、チーズ等の乳製品;水飴、デキストリン、還元デキストリン、サイクロデキストリン、ソルビトール、トレハロース等の糖類;卵黄、卵白等の卵類;食酢、クエン酸等の有機酸又はその塩;アスコルビン酸又はその塩、ビタミンE等の酸化防止剤;着色料;香料;甘味料;保存料が挙げられる。これらの他の成分の含有量は、フィリングのソース部分の全質量に対して、好ましくは99質量%以下、より好ましくは98質量%以下である。
The sauce portion of the frozen filling of the present invention further contains other ingredients. The other ingredients are various foodstuffs that can be commonly used to form the base sauce, and can be used without any particular limitation as long as the effects of the present invention are not impaired. Examples include water; unprocessed starches; processed starches other than etherified starch; seasonings such as salt and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter and cheese; , reduced dextrin, cyclodextrin, sorbitol, trehalose and other sugars; egg yolks, egg whites and other eggs; vinegar, citric acid and other organic acids or salts thereof; ascorbic acid or its salts, vitamin E and other antioxidants; flavors; sweeteners; preservatives. The content of these other ingredients is preferably 99% by mass or less, more preferably 98% by mass or less, relative to the total mass of the sauce portion of the filling.
さらに本発明のフィリングは、常温常圧で流動性を有しない固形の具材を含有していてもよい。具材としては、例えば、牛肉、豚肉、鶏肉等の肉類;ヒラメ、カニ、エビ等の魚介類;タラコ等の魚卵類;トマト、タマネギ、ニンジン等の野菜類;メロン、ナシ、リンゴ等の果実類;マッシュルーム等のキノコ類が挙げられる。本発明では、冷凍フィリングをパン類用生地と組み合わせた後に加熱調理する際にフィリングからの水分の蒸発や放出が抑制されるため、具材の水分も良好に保持され、瑞々しい具材の食感を維持することができる。したがって、上記の中でも、水分含量が高く、水分を放出しやすい具材、例えば、果実類やトマトのような柔らかい野菜類を具材として含む場合に、本発明は好適である。より具体的には、水分含量が具材の全質量に対して75質量%以上である具材をフィリングが含有する場合に、本発明は好適である。
Furthermore, the filling of the present invention may contain solid ingredients that do not have fluidity at normal temperature and pressure. Examples of ingredients include meat such as beef, pork, and chicken; seafood such as flounder, crab, and shrimp; fish eggs such as cod roe; vegetables such as tomatoes, onions, and carrots; Fruits; Mushrooms such as mushrooms can be mentioned. In the present invention, when the frozen filling is combined with the dough for bread and then cooked, the evaporation and release of moisture from the filling is suppressed, so the moisture content of the ingredients is well retained, and the ingredients are fresh. The texture can be maintained. Therefore, among the above, the present invention is suitable when ingredients that have a high water content and easily release water, such as soft vegetables such as fruits and tomatoes, are included as ingredients. More specifically, the present invention is suitable when the filling contains an ingredient with a moisture content of 75% by mass or more relative to the total mass of the ingredient.
具材を含有する場合、本発明の冷凍フィリングにおける具材の含有量は、ソース部分と具材を含むフィリングの全質量中、好ましくは40質量%以下、より好ましくは5~30質量%である。
When ingredients are contained, the content of the ingredients in the frozen filling of the present invention is preferably 40% by mass or less, more preferably 5 to 30% by mass, of the total mass of the filling including the sauce portion and ingredients. .
本発明の冷凍フィリングは、基本的には通常と同様の方法でフィリングを製造した後、得られたフィリングを冷凍することにより得ることができる。フィリングの製造方法の一例として、先ず、ベースとなるソース部分を有するフィリング(必要に応じて具材を含む)を製造し、ここに前述した必須成分(増粘多糖類及びエーテル化澱粉)と必要に応じて、好ましい成分(小麦粉生地加熱粉砕物又は乳化剤)を添加して混合・撹拌し、必要に応じ加熱して製造する方法が挙げられる。本発明のソースの製造方法の他の一例として、前記必須成分を含む原材料(必要に応じて、前記好ましい成分、及び具材を含む)を用いて常法に従ってフィリングを製造する方法が挙げられ、この際、前記必須成分及び好ましい成分を投入する時期は特に限定されない。
The frozen filling of the present invention can be obtained by basically producing the filling in the same manner as usual, and then freezing the resulting filling. As an example of a method for producing a filling, first, a filling having a base sauce portion (including ingredients if necessary) is produced, and the above-mentioned essential ingredients (thickening polysaccharide and etherified starch) and necessary Depending on the above, preferred components (heated and pulverized wheat flour dough or emulsifier) are added, mixed and stirred, and if necessary, heated to produce. Another example of the method for producing the sauce of the present invention includes a method of producing a filling according to a conventional method using raw materials containing the essential ingredients (including the preferred ingredients and ingredients as necessary), At this time, the timing of adding the essential components and preferable components is not particularly limited.
冷凍フィリングが加熱された際の水分の放出を一層確実に防止する観点から、前記方法により得られたフィリングのソース部分が、品温20℃にて前述の好ましい粘度を有することが望ましい。ソース部分の粘度は、用いる原材料に占める水分量を調節するか、加熱を行って水分を蒸発させる等の手法により調節することができる。
From the viewpoint of more reliably preventing the release of moisture when the frozen filling is heated, it is desirable that the sauce portion of the filling obtained by the above method has the aforementioned preferred viscosity at a product temperature of 20°C. The viscosity of the sauce portion can be adjusted by adjusting the amount of water in the raw material used, or by heating to evaporate the water.
このようにして製造されたフィリングは、必要に応じて一定分量ごとに小分けされ、冷凍される。小分けする分量としては、典型的には、パン類1個分の生地に載置、充填又は包埋等の手法により組み合わせやすい量として、20~80g/個程度である。形状は特に限定されないが、パン類に載置、充填、包埋等しやすいように、円盤形状、角板形状、饅頭形状、キューブ形状等とすることが好ましい。冷凍は、食品分野の常法に従えばよく、例えば-4~-40℃程度で冷凍すればよい。
The filling manufactured in this way is subdivided into aliquots and frozen as needed. The amount to be subdivided is typically about 20 to 80 g/piece as an amount that can be easily combined by placing, filling, embedding, or the like in the dough for one piece of bread. Although the shape is not particularly limited, a disk shape, square plate shape, steamed bun shape, cube shape, or the like is preferable so that it can be easily placed, filled, or embedded in bread. The freezing may be carried out according to a conventional method in the field of foodstuffs, for example freezing at about -4°C to -40°C.
前述のようにして製造された本発明の冷凍フィリングは、パン類用生地に組み合わせて用いられる。パン類用生地としては、各種のパン類用の生地を特に制限なく使用することができ、目的とするスナックフードの種類に応じて適宜選択すればよい。パン類用生地は、典型的には、その原材料として、強力粉をはじめとした小麦粉等の穀粉類100質量部に対し、水(水分)40~80質量部を含み、必要に応じてさらに、イースト0.1~10質量部、糖類1~50質量部、塩0.5~5質量部、油脂1~50質量部、乳・乳製品0~20質量部、卵・卵製品0~10質量部等を含み、さらに、イーストフード、モルト等も含んでもよい。尚、本発明でいうパン類用生地は、パイ生地を包含する。
The frozen filling of the present invention produced as described above is used in combination with bread dough. As the dough for breads, various doughs for breads can be used without particular limitation, and the dough may be appropriately selected according to the type of the intended snack food. Bread dough typically contains 40 to 80 parts by mass of water (moisture) for 100 parts by mass of cereal flour such as strong flour and wheat flour as raw materials, and if necessary, yeast 0.1-10 parts by mass, 1-50 parts by mass of sugars, 0.5-5 parts by mass of salt, 1-50 parts by mass of fats and oils, 0-20 parts by mass of milk/dairy products, 0-10 parts by mass of eggs/egg products etc., and may also include yeast foods, malts, and the like. Incidentally, the dough for bread as used in the present invention includes pie dough.
本発明の冷凍フィリングと組み合わせたパン類用生地(以下、「フィリング付きパン類用生地」ともいう)を加熱調理することにより、スナックフードが得られる。つまり、本発明は、本発明の冷凍フィリングを常温のパン類用生地と組み合わせてフィリング付きパン類用生地を得た後、該フィリング付きパン類用生地を加熱調理する、スナックフードの製造方法も提供する。
A snack food can be obtained by heating and cooking the bread dough combined with the frozen filling of the present invention (hereinafter also referred to as "filled bread dough"). That is, the present invention also provides a method for producing a snack food, comprising combining the frozen filling of the present invention with a room-temperature bread dough to obtain a bread dough with filling, and then heating and cooking the bread dough with filling. provide.
本発明の冷凍フィリングを用いて得られるスナックフードの具体例としては、カレーパン、トマトデニッシュなどの惣菜パン、クリームパン、アップルデニッシュなどの菓子パン・ペストリー、ミートパイなどのパイ等が挙げられる。
Specific examples of snack foods obtained using the frozen filling of the present invention include prepared breads such as curry bread and tomato Danish, sweet breads and pastries such as cream bread and apple Danish, and pies such as meat pie.
本発明の冷凍フィリングをパン類用生地に組み合わせてスナックフードを製造する際は、常温のパン類用生地に本発明の冷凍フィリングを冷凍状態のまま載置、充填、包埋等の手法により組み合わせる点以外は、従来と同様のスナックフードの製造方法に従えばよい。本発明の冷凍フィリングを用いたスナックフードの製造方法について、以下に説明を補足する。
When the frozen filling of the present invention is combined with bread dough to produce a snack food, the frozen filling of the present invention is combined with the bread dough at room temperature by placing, filling, embedding, or the like in a frozen state. Other than that, the same snack food manufacturing method as in the past may be followed. A supplementary description of the method for producing a snack food using the frozen filling of the present invention is provided below.
本発明の冷凍フィリングをパン類用生地と組み合わせる際、パン類用生地は常温である。本発明でいう常温は5~40℃である。常温のパン類用生地と本発明の冷凍フィリングを組み合わせることで、加熱調理を行った際のパン類用生地の加熱と、フィリングの加熱が丁度良く行われる。逆に、冷凍状態のパン類用生地と本発明の冷凍フィリングを組み合わせて加熱すると、パン類用生地が十分に加熱された際にはフィリングは加熱過剰となってしまい、フィリング表面が乾いてしまう場合や、水分蒸発が多くなってフィリングが硬い食感となる場合がある。また、予めパン類用生地のみを加熱調理して得た加熱調理済み生地に、本発明の冷凍フィリングを組み合わせて再度加熱した場合、生地部分が加熱過剰となってしまい、焦げが発生する場合がある。
When combining the frozen filling of the present invention with bread dough, the bread dough is at room temperature. The normal temperature referred to in the present invention is 5 to 40°C. By combining the room-temperature bread dough with the frozen filling of the present invention, the bread dough and the filling can be heated just right during cooking. Conversely, when the frozen bread dough and the frozen filling of the present invention are combined and heated, the filling is overheated when the bread dough is sufficiently heated, resulting in a dry surface of the filling. In some cases, the filling may have a hard texture due to excessive evaporation of water. In addition, when the frozen filling of the present invention is combined with the cooked dough obtained by cooking only the dough for bread in advance and heated again, the dough portion may be overheated and scorched. be.
一般的なパン類用生地の製造方法は、典型的には一次発酵と二次発酵を含む。この場合、パン類用生地にフィリングを組み合わせてスナックフードを製造する際は、一次発酵後のパン類用生地にフィリングを組み合わせてフィリング付きパン類用生地とし、フィリング付きパン類用生地の状態で二次発酵を行った後に加熱調理するのが常法である。従って、本発明の冷凍フィリングを組み合わせるパン類用生地として、一次発酵後二次発酵前のパン類用生地を用いることができる。また、この一次発酵後二次発酵前のパン類用生地は、前述の原材料から常法に従って用時調製してもよいし、一次発酵済みのパン類用生地を二次発酵させる前に冷凍し保管していたものを常温に戻して用いても構わない。そのような冷凍された一次発酵済みのパン類用生地は市販もされている。
The manufacturing method of general bread dough typically includes primary fermentation and secondary fermentation. In this case, when manufacturing a snack food by combining the bread dough with the filling, the filling is combined with the bread dough after the primary fermentation to make the bread dough with the filling, and the bread dough with the filling is prepared. It is a common method to heat and cook after performing secondary fermentation. Therefore, as the bread dough to which the frozen filling of the present invention is combined, the bread dough after primary fermentation and before secondary fermentation can be used. In addition, the bread dough after the primary fermentation and before the secondary fermentation may be prepared from the raw materials described above at the time of use according to a conventional method, or the bread dough after the primary fermentation may be frozen before the secondary fermentation. It does not matter if the stored material is returned to normal temperature and used. Such frozen, pre-fermented bread dough is also commercially available.
本発明の冷凍フィリングをパン類用生地と組み合わせた後は、常法に従って二次発酵を行ってから加熱調理に供することができる。一般に二次発酵は25~40℃で20~90分程度行われるので、本発明の冷凍フィリングは二次発酵中に解凍が多少進むが、冷凍状態のままパン類用生地と組み合わせる限り、本発明の効果に影響はない。これに対し、本発明の冷凍フィリングを解凍状態としてからパン類用生地と組み合わせても、本発明の効果は得られない。また、二次発酵が不要な場合や、パイのように発酵が不要なパン類用生地の場合は、本発明の冷凍フィリングを組み合わせた後、すぐに加熱調理に供してよい。
After combining the frozen filling of the present invention with bread dough, it can be subjected to secondary fermentation according to the usual method and then cooked. Secondary fermentation is generally carried out at 25 to 40°C for about 20 to 90 minutes, so the frozen filling of the present invention thaws somewhat during the secondary fermentation, but as long as it is combined with bread dough in a frozen state, the frozen filling of the present invention can be used. does not affect the effect of On the other hand, even if the frozen filling of the present invention is thawed and then combined with bread dough, the effect of the present invention cannot be obtained. In addition, when secondary fermentation is not required, or in the case of bread dough that does not require fermentation, such as pie, the frozen filling of the present invention may be combined and immediately subjected to heat cooking.
加熱調理の方法は、目的とするスナックフードの種類に応じて常法に従えばよく、例えば、150~220℃で10~30分加熱すればよい。加熱調理は、典型的にはオーブンによる焼成調理であるが、揚げ調理や蒸し調理等も可能である。
The method of cooking with heat may be according to the usual method depending on the type of snack food that is intended, for example, it may be heated at 150-220°C for 10-30 minutes. Heat cooking is typically baking in an oven, but frying, steaming, and the like are also possible.
以下、実施例及び比較例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等によって限定されるものではない。
The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.
〔実施例1~6、比較例1~9〕
ベースとなるソースとして、下記方法で製造したカスタードソースを用い、これに表1~2の配合でその他の原材料を添加・混合した。得られた混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、ソース部分のみからなるフィリングを得た。フィリング(ソース部分)の粘度を、B型粘度計を用いて、品温20℃、3~13rpmのローター回転速度で測定した。その結果を表1~2に示す。フィリングを茶碗に20gずつ小分けし、-20℃の冷凍庫で冷凍した。 [Examples 1 to 6, Comparative Examples 1 to 9]
As a base sauce, a custard sauce produced by the following method was used, and other raw materials were added and mixed according to the formulations shown in Tables 1 and 2. The resulting mixture was heated while being stirred, and when it boiled for a while, the heating was stopped to obtain a filling consisting only of the sauce portion. The viscosity of the filling (source portion) was measured using a Brookfield viscometer at a product temperature of 20° C. and a rotor rotation speed of 3 to 13 rpm. The results are shown in Tables 1 and 2. The filling was subdivided into bowls of 20 g each and frozen in a -20°C freezer.
ベースとなるソースとして、下記方法で製造したカスタードソースを用い、これに表1~2の配合でその他の原材料を添加・混合した。得られた混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、ソース部分のみからなるフィリングを得た。フィリング(ソース部分)の粘度を、B型粘度計を用いて、品温20℃、3~13rpmのローター回転速度で測定した。その結果を表1~2に示す。フィリングを茶碗に20gずつ小分けし、-20℃の冷凍庫で冷凍した。 [Examples 1 to 6, Comparative Examples 1 to 9]
As a base sauce, a custard sauce produced by the following method was used, and other raw materials were added and mixed according to the formulations shown in Tables 1 and 2. The resulting mixture was heated while being stirred, and when it boiled for a while, the heating was stopped to obtain a filling consisting only of the sauce portion. The viscosity of the filling (source portion) was measured using a Brookfield viscometer at a product temperature of 20° C. and a rotor rotation speed of 3 to 13 rpm. The results are shown in Tables 1 and 2. The filling was subdivided into bowls of 20 g each and frozen in a -20°C freezer.
(カスタードソースの製造方法)
鍋に薄力小麦粉5gと牛乳10mLを加えてよく攪拌し、十分に混ざったらさらに牛乳240mLを加えて攪拌混合した。これとは別に、鶏卵の卵黄3個と砂糖50gをボウルに取り、よく攪拌して卵黄砂糖混合物とした。鍋を火にかけ、香りづけにバニラビーンズを加え、牛乳が人肌程度に温まったところで、ボウルの卵黄砂糖混合物を加えた。よく攪拌混合しながら、中火で徐々に加熱し、とろみがついたところで鍋を火からおろし、濾してカスタードソースを完成させた。 (Manufacturing method of custard sauce)
5 g of soft wheat flour and 10 mL of milk were added to a pan and stirred well, and when sufficiently mixed, 240 mL of milk was further added and stirred and mixed. Separately, 3 chicken egg yolks and 50 g of sugar were taken in a bowl and stirred well to form an egg yolk sugar mixture. I put the pan on the fire, added the vanilla beans for flavoring, and when the milk was warmed to body temperature, I added the egg yolk sugar mixture in the bowl. While stirring and mixing well, the mixture was gradually heated over medium heat, and when it thickened, the pan was removed from the heat and strained to complete the custard sauce.
鍋に薄力小麦粉5gと牛乳10mLを加えてよく攪拌し、十分に混ざったらさらに牛乳240mLを加えて攪拌混合した。これとは別に、鶏卵の卵黄3個と砂糖50gをボウルに取り、よく攪拌して卵黄砂糖混合物とした。鍋を火にかけ、香りづけにバニラビーンズを加え、牛乳が人肌程度に温まったところで、ボウルの卵黄砂糖混合物を加えた。よく攪拌混合しながら、中火で徐々に加熱し、とろみがついたところで鍋を火からおろし、濾してカスタードソースを完成させた。 (Manufacturing method of custard sauce)
5 g of soft wheat flour and 10 mL of milk were added to a pan and stirred well, and when sufficiently mixed, 240 mL of milk was further added and stirred and mixed. Separately, 3 chicken egg yolks and 50 g of sugar were taken in a bowl and stirred well to form an egg yolk sugar mixture. I put the pan on the fire, added the vanilla beans for flavoring, and when the milk was warmed to body temperature, I added the egg yolk sugar mixture in the bowl. While stirring and mixing well, the mixture was gradually heated over medium heat, and when it thickened, the pan was removed from the heat and strained to complete the custard sauce.
〔試験例1〕クリームパンの製造
パン用生地を調製した。具体的には、強力小麦粉250g、イースト3g、砂糖20g、脱脂粉乳6g、塩4g及び鶏卵1個をボウルにとり、水120mLを加えてよく混合した。まとまってきたらボウルから台に出し、手で3分間混捏した。常温にしたバター25gを加え、伸ばした際に薄い膜状になるまでさらに混捏した。球状にまとめてボウルに入れ、30℃の環境で45分間程度一次発酵させて、パン用生地とした。このパン用生地は、一次発酵前の2倍程度に膨張していた。
このパン用生地をガス抜きして10等分してそれぞれ球状にまとめた。15分間生地を休ませ、中央部をややへこませた円盤形状に伸ばした。中央部にフィリングを冷凍のまま載置し、そのまま30℃の環境で30分間二次発酵させた。生地部分の表面に溶き卵を塗り、オーブンで200℃にて15分焼成して、クリームパンを製造した。
このようにして得られたクリームパンの外観、焦げの有無及び食感を評価した。評価は、10名の専門パネラーにより下記評価基準で行い、10人の評価点の平均値を求めた。それらの結果を表1~2に示す [Test Example 1] Production of Cream Bread Bread dough was prepared. Specifically, 250 g of strong wheat flour, 3 g of yeast, 20 g of sugar, 6 g of skimmed milk powder, 4 g of salt, and one chicken egg were placed in a bowl, and 120 mL of water was added and mixed well. When the mixture came together, it was taken out from the bowl and put on a table, and kneaded by hand for 3 minutes. 25 g of room temperature butter was added, and the mixture was further kneaded until it formed a thin film when stretched. The mixture was put into a ball shape and placed in a bowl, and subjected to primary fermentation for about 45 minutes in an environment of 30°C to obtain bread dough. This bread dough had expanded about twice as much as before the primary fermentation.
This dough for bread was degassed and divided into 10 equal parts, each of which was collected into a spherical shape. The dough was allowed to rest for 15 minutes and rolled out into a disc shape with a slightly concave center. The frozen filling was placed in the central portion and subjected to secondary fermentation in an environment of 30° C. for 30 minutes. The surface of the dough portion was coated with beaten egg and baked in an oven at 200° C. for 15 minutes to produce a cream bun.
The cream bread thus obtained was evaluated for appearance, presence or absence of scorch, and texture. Evaluation was performed by 10 professional panelists according to the following evaluation criteria, and the average value of the 10 evaluation points was obtained. The results are shown in Tables 1-2
パン用生地を調製した。具体的には、強力小麦粉250g、イースト3g、砂糖20g、脱脂粉乳6g、塩4g及び鶏卵1個をボウルにとり、水120mLを加えてよく混合した。まとまってきたらボウルから台に出し、手で3分間混捏した。常温にしたバター25gを加え、伸ばした際に薄い膜状になるまでさらに混捏した。球状にまとめてボウルに入れ、30℃の環境で45分間程度一次発酵させて、パン用生地とした。このパン用生地は、一次発酵前の2倍程度に膨張していた。
このパン用生地をガス抜きして10等分してそれぞれ球状にまとめた。15分間生地を休ませ、中央部をややへこませた円盤形状に伸ばした。中央部にフィリングを冷凍のまま載置し、そのまま30℃の環境で30分間二次発酵させた。生地部分の表面に溶き卵を塗り、オーブンで200℃にて15分焼成して、クリームパンを製造した。
このようにして得られたクリームパンの外観、焦げの有無及び食感を評価した。評価は、10名の専門パネラーにより下記評価基準で行い、10人の評価点の平均値を求めた。それらの結果を表1~2に示す [Test Example 1] Production of Cream Bread Bread dough was prepared. Specifically, 250 g of strong wheat flour, 3 g of yeast, 20 g of sugar, 6 g of skimmed milk powder, 4 g of salt, and one chicken egg were placed in a bowl, and 120 mL of water was added and mixed well. When the mixture came together, it was taken out from the bowl and put on a table, and kneaded by hand for 3 minutes. 25 g of room temperature butter was added, and the mixture was further kneaded until it formed a thin film when stretched. The mixture was put into a ball shape and placed in a bowl, and subjected to primary fermentation for about 45 minutes in an environment of 30°C to obtain bread dough. This bread dough had expanded about twice as much as before the primary fermentation.
This dough for bread was degassed and divided into 10 equal parts, each of which was collected into a spherical shape. The dough was allowed to rest for 15 minutes and rolled out into a disc shape with a slightly concave center. The frozen filling was placed in the central portion and subjected to secondary fermentation in an environment of 30° C. for 30 minutes. The surface of the dough portion was coated with beaten egg and baked in an oven at 200° C. for 15 minutes to produce a cream bun.
The cream bread thus obtained was evaluated for appearance, presence or absence of scorch, and texture. Evaluation was performed by 10 professional panelists according to the following evaluation criteria, and the average value of the 10 evaluation points was obtained. The results are shown in Tables 1-2
<評価基準>
(クリームパンの外観)
5:生地とフィリングの間に隙間が無く、フィリングから生地にかけて連続感があり、極めて良好
4:生地とフィリングの間に隙間が無く、良好
3:生地とフィリングの境界部(周径)の10%以下に段差があるが、やや良好
2:生地とフィリングの境界部(周径)の10%超~30%以下に段差があり、不良
1:生地とフィリングの境界部(周径)の30%超に段差があり、極めて不良
(クリームパンの焦げ)
5:生地およびフィリングの表面が非常に艶々としており、極めて良好
4:生地およびフィリングの表面が艶々としており、良好
3:生地又はフィリングの一部に乾燥しているような部分があるが、やや良好
2:生地又はフィリングの大部分が乾燥しているか、わずかに焦げている部分があり、不良
1:生地又はフィリングに焦げている部分があり、極めて不良
(クリームパンの食感)
5:生地はふんわりとし、フィリングは非常にねっとりとしており、極めて良好
4:生地はふんわりとし、フィリングはねっとりとしており、良好
3:生地はふんわりとし、フィリングはやや水っぽさはあるが、やや良好
2:生地はふんわり感があるがフィリングに近い部分が柔らかすぎ、フィリングは水っぽく、やや不良
1:生地は柔らかすぎてパンらしさに欠け、フィリングは水っぽすぎるかべとつきがあり、極めて不良 <Evaluation Criteria>
(Appearance of cream bun)
5: There is no gap between the dough and the filling, there is a sense of continuity from the filling to the dough, and it is extremely good 4: There is no gap between the dough and the filling, and it is good 3: 10 at the boundary (circumference) between the dough and the filling % or less, but somewhat good 2: There is a step at more than 10% to 30% or less of the boundary (circumference) between the dough and filling, and it is defective 1: 30 at the boundary (circumference) between the dough and filling There is a step above %, and it is extremely defective (burnt cream bread)
5: The surface of the dough and filling is very glossy and very good 4: The surface of the dough and filling is glossy and good 3: Some parts of the dough or filling are dry, but slightly Good 2: Most of the dough or filling is dry or slightly burnt, poor 1: Some parts of the dough or filling are burnt, very poor (texture of cream bread)
5: The dough is soft and the filling is very sticky, very good 4: The dough is soft and the filling is sticky, good 3: The dough is soft and the filling is slightly watery, but somewhat Good 2: The dough has a soft feeling, but the part near the filling is too soft, the filling is watery, and slightly poor 1: The dough is too soft and lacks bread-likeness, and the filling is too watery or sticky, and is extremely poor.
(クリームパンの外観)
5:生地とフィリングの間に隙間が無く、フィリングから生地にかけて連続感があり、極めて良好
4:生地とフィリングの間に隙間が無く、良好
3:生地とフィリングの境界部(周径)の10%以下に段差があるが、やや良好
2:生地とフィリングの境界部(周径)の10%超~30%以下に段差があり、不良
1:生地とフィリングの境界部(周径)の30%超に段差があり、極めて不良
(クリームパンの焦げ)
5:生地およびフィリングの表面が非常に艶々としており、極めて良好
4:生地およびフィリングの表面が艶々としており、良好
3:生地又はフィリングの一部に乾燥しているような部分があるが、やや良好
2:生地又はフィリングの大部分が乾燥しているか、わずかに焦げている部分があり、不良
1:生地又はフィリングに焦げている部分があり、極めて不良
(クリームパンの食感)
5:生地はふんわりとし、フィリングは非常にねっとりとしており、極めて良好
4:生地はふんわりとし、フィリングはねっとりとしており、良好
3:生地はふんわりとし、フィリングはやや水っぽさはあるが、やや良好
2:生地はふんわり感があるがフィリングに近い部分が柔らかすぎ、フィリングは水っぽく、やや不良
1:生地は柔らかすぎてパンらしさに欠け、フィリングは水っぽすぎるかべとつきがあり、極めて不良 <Evaluation Criteria>
(Appearance of cream bun)
5: There is no gap between the dough and the filling, there is a sense of continuity from the filling to the dough, and it is extremely good 4: There is no gap between the dough and the filling, and it is good 3: 10 at the boundary (circumference) between the dough and the filling % or less, but somewhat good 2: There is a step at more than 10% to 30% or less of the boundary (circumference) between the dough and filling, and it is defective 1: 30 at the boundary (circumference) between the dough and filling There is a step above %, and it is extremely defective (burnt cream bread)
5: The surface of the dough and filling is very glossy and very good 4: The surface of the dough and filling is glossy and good 3: Some parts of the dough or filling are dry, but slightly Good 2: Most of the dough or filling is dry or slightly burnt, poor 1: Some parts of the dough or filling are burnt, very poor (texture of cream bread)
5: The dough is soft and the filling is very sticky, very good 4: The dough is soft and the filling is sticky, good 3: The dough is soft and the filling is slightly watery, but somewhat Good 2: The dough has a soft feeling, but the part near the filling is too soft, the filling is watery, and slightly poor 1: The dough is too soft and lacks bread-likeness, and the filling is too watery or sticky, and is extremely poor.
〔参考例1〕
本参考例では、以下のようにして、常温のパン類用生地に常温のフィリングを組み合わせてクリームパンを製造し評価した。
すなわち、実施例1の冷凍フィリングを予め小カップ中で解凍して常温に戻し、生地にフィリングを載置する際にこの常温に戻したフィリングを用いた以外は、試験例1と同様にしてクリームパンを製造し評価した。その結果を表2に示す。 [Reference Example 1]
In this reference example, cream bread was produced and evaluated by combining room temperature bread dough with room temperature filling as follows.
That is, the cream was prepared in the same manner as in Test Example 1 except that the frozen filling of Example 1 was thawed in advance in a small cup and returned to room temperature, and the filling was returned to room temperature when placing the filling on the dough. Bread was made and evaluated. Table 2 shows the results.
本参考例では、以下のようにして、常温のパン類用生地に常温のフィリングを組み合わせてクリームパンを製造し評価した。
すなわち、実施例1の冷凍フィリングを予め小カップ中で解凍して常温に戻し、生地にフィリングを載置する際にこの常温に戻したフィリングを用いた以外は、試験例1と同様にしてクリームパンを製造し評価した。その結果を表2に示す。 [Reference Example 1]
In this reference example, cream bread was produced and evaluated by combining room temperature bread dough with room temperature filling as follows.
That is, the cream was prepared in the same manner as in Test Example 1 except that the frozen filling of Example 1 was thawed in advance in a small cup and returned to room temperature, and the filling was returned to room temperature when placing the filling on the dough. Bread was made and evaluated. Table 2 shows the results.
〔参考例2〕
本参考例では、以下のようにして、冷凍パンを想定してクリームパンを製造し評価した。
すなわち、生地に実施例1の冷凍フィリングを載せた後、フィリング付きパン用生地を-20℃で冷凍し、24時間後に冷凍庫から取り出し、自然解凍した(同時に二次発酵も行った)以外は、試験例1と同様にして、クリームパンを製造し評価した。その結果を表2に示す。 [Reference example 2]
In this reference example, assuming frozen bread, cream bread was produced and evaluated as follows.
That is, after placing the frozen filling of Example 1 on the dough, the bread dough with filling was frozen at -20 ° C., removed from the freezer after 24 hours, and naturally thawed (secondary fermentation was also performed at the same time). Cream buns were produced and evaluated in the same manner as in Test Example 1. Table 2 shows the results.
本参考例では、以下のようにして、冷凍パンを想定してクリームパンを製造し評価した。
すなわち、生地に実施例1の冷凍フィリングを載せた後、フィリング付きパン用生地を-20℃で冷凍し、24時間後に冷凍庫から取り出し、自然解凍した(同時に二次発酵も行った)以外は、試験例1と同様にして、クリームパンを製造し評価した。その結果を表2に示す。 [Reference example 2]
In this reference example, assuming frozen bread, cream bread was produced and evaluated as follows.
That is, after placing the frozen filling of Example 1 on the dough, the bread dough with filling was frozen at -20 ° C., removed from the freezer after 24 hours, and naturally thawed (secondary fermentation was also performed at the same time). Cream buns were produced and evaluated in the same manner as in Test Example 1. Table 2 shows the results.
冷凍フィリングを解凍後に常温のパン用生地と組み合わせ、加熱調理してクリームパンを製造した参考例1、常温のパン用生地と冷凍フィリングを組み合わせて冷凍したものを解凍後に加熱してクリームパンを製造した参考例2では、生地とフィリングの連続性はやや良好であったが、焦げがあり、食感も水っぽさがあった。
Reference Example 1, in which a frozen filling is thawed, combined with room temperature bread dough, and cooked by heating to produce cream bread. In Reference Example 2, the continuity between the dough and the filling was slightly good, but the dough was burnt and the texture was watery.
〔実施例7~18、比較例10~13)
増粘多糖類又はエーテル化澱粉の配合量を表3~4のように変更した以外は、実施例1と同様にして、冷凍フィリングを得た。これらの冷凍フィリングを用い、試験例1と同様にしてクリームパンを製造し評価した。その結果を表3~4に示す。 [Examples 7 to 18, Comparative Examples 10 to 13)
Frozen fillings were obtained in the same manner as in Example 1, except that the amount of polysaccharide thickener or etherified starch was changed as shown in Tables 3 and 4. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. The results are shown in Tables 3-4.
増粘多糖類又はエーテル化澱粉の配合量を表3~4のように変更した以外は、実施例1と同様にして、冷凍フィリングを得た。これらの冷凍フィリングを用い、試験例1と同様にしてクリームパンを製造し評価した。その結果を表3~4に示す。 [Examples 7 to 18, Comparative Examples 10 to 13)
Frozen fillings were obtained in the same manner as in Example 1, except that the amount of polysaccharide thickener or etherified starch was changed as shown in Tables 3 and 4. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. The results are shown in Tables 3-4.
〔実施例19~26〕
さらに小麦粉生地加熱粉砕物又は乳化剤を用い表5の配合に従った以外は、実施例1と同様にして、冷凍フィリングを得た。これらの冷凍フィリングを用い、試験例1と同様にしてクリームパンを製造し評価した。その結果を表5に示す。 [Examples 19 to 26]
Furthermore, a frozen filling was obtained in the same manner as in Example 1, except that the heated pulverized wheat flour dough or emulsifier was used and the formulation in Table 5 was followed. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. Table 5 shows the results.
さらに小麦粉生地加熱粉砕物又は乳化剤を用い表5の配合に従った以外は、実施例1と同様にして、冷凍フィリングを得た。これらの冷凍フィリングを用い、試験例1と同様にしてクリームパンを製造し評価した。その結果を表5に示す。 [Examples 19 to 26]
Furthermore, a frozen filling was obtained in the same manner as in Example 1, except that the heated pulverized wheat flour dough or emulsifier was used and the formulation in Table 5 was followed. Using these frozen fillings, cream buns were produced and evaluated in the same manner as in Test Example 1. Table 5 shows the results.
(使用した小麦粉生地加熱粉砕物及び乳化剤等)
パン粉粉砕物:パン粉を粉砕して目開き0.1mmの篩を通過する画分を使用
クラッカー粉砕物:クラッカーを粉砕して目開き0.1mmの篩を通過する画分を使用
α化小麦澱粉(比較品):目開き0.1mmの篩を通過する画分を使用
乳化剤:グリセリン脂肪酸エステル
乳化剤:ショ糖脂肪酸エステル (Used wheat flour dough heated pulverized product and emulsifier, etc.)
Crushed bread crumbs: use the fraction that passes through a sieve with an opening of 0.1 mm after crushing bread crumbs Crushed crackers: use the fraction that crushes crackers and passes through a sieve with an opening of 0.1 mm Pregelatinized wheat starch (Comparative product): Use the fraction that passes through a sieve with an opening of 0.1 mm Emulsifier: Glycerin fatty acid ester Emulsifier: Sucrose fatty acid ester
パン粉粉砕物:パン粉を粉砕して目開き0.1mmの篩を通過する画分を使用
クラッカー粉砕物:クラッカーを粉砕して目開き0.1mmの篩を通過する画分を使用
α化小麦澱粉(比較品):目開き0.1mmの篩を通過する画分を使用
乳化剤:グリセリン脂肪酸エステル
乳化剤:ショ糖脂肪酸エステル (Used wheat flour dough heated pulverized product and emulsifier, etc.)
Crushed bread crumbs: use the fraction that passes through a sieve with an opening of 0.1 mm after crushing bread crumbs Crushed crackers: use the fraction that crushes crackers and passes through a sieve with an opening of 0.1 mm Pregelatinized wheat starch (Comparative product): Use the fraction that passes through a sieve with an opening of 0.1 mm Emulsifier: Glycerin fatty acid ester Emulsifier: Sucrose fatty acid ester
実施例22より、小麦粉生地加熱粉砕物を使用する場合でも、量が多すぎると、使用効果は得られないことが分かる。また、実施例24より、小麦粉生地加熱粉砕物ではなくα化小麦澱粉を使用しても、使用効果は得られないことが分かる。
From Example 22, it can be seen that even when using the heated pulverized wheat flour dough, if the amount is too large, the effect of use cannot be obtained. In addition, from Example 24, it can be seen that even if pregelatinized wheat starch is used instead of the heated and pulverized wheat flour dough, the effect of use cannot be obtained.
本発明の冷凍フィリングを常温のパン類用生地と組み合わせて用いると、食感及び外観が良好で焦げのないスナックフードを簡便に製造することができる。
By using the frozen filling of the present invention in combination with room temperature bread dough, it is possible to easily produce a snack food that has a good texture and appearance and is not burnt.
Claims (3)
- 常温のパン類用生地と組み合わせて加熱調理するための冷凍フィリングであって、該冷凍フィリングは冷凍されたソース部分を有し、該ソース部分が、ヒドロキシアルキルセルロース、キサンタンガム、グアガム及びトレメルガムからなる群から選択される1種以上の増粘多糖類を0.01~1質量%、並びにエーテル化澱粉を0.5~5質量%含有する、冷凍フィリング。 A frozen filling for cooking in combination with ambient temperature bread dough, said frozen filling having a frozen sauce portion, said sauce portion consisting of hydroxyalkylcellulose, xanthan gum, guar gum and tremel gum. A frozen filling containing 0.01-1% by weight of one or more polysaccharide thickeners selected from and 0.5-5% by weight of etherified starch.
- 前記ソース部分が、さらに小麦粉生地加熱粉砕物及び乳化剤からなる群から選択される1種以上を0.1~5質量%含有する、請求項1に記載の冷凍フィリング。 The frozen filling according to claim 1, wherein the sauce portion further contains 0.1 to 5% by mass of one or more selected from the group consisting of hot pulverized wheat flour dough and emulsifiers.
- 請求項1又は2に記載の冷凍フィリングを常温のパン類用生地と組み合わせてフィリング付きパン類用生地を得た後、該フィリング付きパン類用生地を加熱調理する、スナックフードの製造方法。 A method for producing a snack food, comprising combining the frozen filling according to claim 1 or 2 with bread dough at room temperature to obtain bread dough with filling, and then cooking the bread dough with filling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2023533399A JP7383203B1 (en) | 2022-02-10 | 2023-02-09 | frozen filling |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022-019865 | 2022-02-10 | ||
JP2022019865 | 2022-02-10 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023153466A1 true WO2023153466A1 (en) | 2023-08-17 |
Family
ID=87564524
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2023/004294 WO2023153466A1 (en) | 2022-02-10 | 2023-02-09 | Frozen filling |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP7383203B1 (en) |
WO (1) | WO2023153466A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08289765A (en) * | 1995-04-25 | 1996-11-05 | Ajinomoto Co Inc | Frozen filling |
JPH10215756A (en) * | 1997-02-06 | 1998-08-18 | Yamazaki Baking Co Ltd | Manufacture of bread kind containing filling |
WO2015178494A1 (en) * | 2014-05-22 | 2015-11-26 | 株式会社カネカ | Novel edible oil-in-water paste composition |
JP2016178873A (en) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | Frozen roux and method for producing frozen roux |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4132544B2 (en) | 2000-02-23 | 2008-08-13 | 株式会社カネカ | Curry-flavored paste-like composition |
-
2023
- 2023-02-09 WO PCT/JP2023/004294 patent/WO2023153466A1/en active Application Filing
- 2023-02-09 JP JP2023533399A patent/JP7383203B1/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08289765A (en) * | 1995-04-25 | 1996-11-05 | Ajinomoto Co Inc | Frozen filling |
JPH10215756A (en) * | 1997-02-06 | 1998-08-18 | Yamazaki Baking Co Ltd | Manufacture of bread kind containing filling |
WO2015178494A1 (en) * | 2014-05-22 | 2015-11-26 | 株式会社カネカ | Novel edible oil-in-water paste composition |
JP2016178873A (en) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | Frozen roux and method for producing frozen roux |
Also Published As
Publication number | Publication date |
---|---|
JPWO2023153466A1 (en) | 2023-08-17 |
JP7383203B1 (en) | 2023-11-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5955883B2 (en) | Bakery food mix | |
US6106881A (en) | Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten | |
US20180317536A1 (en) | Food-improving agent | |
JP2007236322A (en) | Gel composition | |
NO303561B1 (en) | Process for the preparation of low-calorie meat products | |
JP2004254520A (en) | Sesame dumpling-like doughnut, dough and method for producing the same | |
CN109561721A (en) | Baked goods product | |
JP4077719B2 (en) | Food and drink and method for producing the same | |
JP4284885B2 (en) | Filling material and manufacturing method thereof | |
JP2013169207A (en) | Gel composition and method for preparing the same | |
JP7383203B1 (en) | frozen filling | |
JP2010075138A (en) | Bread dough | |
JP4994336B2 (en) | Bread | |
JP2005000113A (en) | Method for producing hamburger | |
JP2018068241A (en) | Premix powder, coated wrapping food, manufacturing method of dough and coated wrapping food | |
TW202133732A (en) | Predust for fried food product, method for producing fried food product, and method for preventing fried food product from bursting | |
JP2001231517A (en) | Pasty composition having curry flavor | |
JP2009189344A (en) | Non-fried instant noodles comprising pulverized material of bread | |
JPWO2020130062A1 (en) | Low carb flour mix | |
JP6660677B2 (en) | Composition for skin of fried and encased food, skin of fried and encased food, method for producing fried and encased food, and fried and encased food | |
US20230172247A1 (en) | Method for producing composition for food | |
JP6698781B2 (en) | Frozen dumpling manufacturing method | |
JP7080127B2 (en) | Pumpkin sauce and its manufacturing method | |
JP6758822B2 (en) | Composition for skin of bean paste food, skin of bean paste food, and method for suppressing softening of skin of bean paste food and raw bean paste food | |
WO2019189537A1 (en) | Frozen bakery food and method for manufacturing same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 2023533399 Country of ref document: JP |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23752930 Country of ref document: EP Kind code of ref document: A1 |