Filling for enclosing food

Abstract

To provide filling for enclosing food which can achieve both adequate hardness in a refrigerating zone and excellent melting feeling in the mouth while eating after heating treatment.SOLUTION: Filling for enclosing food satisfies all the following requirements (A) to (C). (A) It contains at least extremely hardened oil of a laurin-based oil and fat, as a vegetable oil and fat. (B) It contains at least cacao mass and cocoa, and the total content of the cacao mass and the cocoa is 8 wt.% or less, and a ratio of the cacao mass to the cocoa is 1 or more. (C) It contains at least pregelatinized starch in a raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a filling for an encased food product. [Background technology]

[0002] Convenience stores, which are retail outlets that are open 24 hours a day, 365 days a year and sell a wide range of products including food, have a large market size and are a familiar part of people's lives. Chinese buns, which are sold in prominent locations in the storefronts during the cooler autumn and winter months, can now be said to be one of the staple products. One of the recent variations of Chinese buns is the so-called Chinese bun filled with chocolate filling.

[0003] During the manufacturing, distribution, and sales processes, Chinese buns sold at convenience stores may undergo various temperature treatments, such as steaming, freezing, and displaying in a heating and warming cabinet for a certain period of time. If the product is not of a quality that can withstand such temperature treatments, it must be discarded. This results in food waste, which has been pointed out as a social issue. Techniques to address this issue have been proposed in the past.

[0004] For example, Patent Document 1 proposes appropriate manufacturing techniques for the dough preparation process, molding process, fermentation process, steaming process, and baking process, with the objective of providing a method for producing baked steamed bean-filled foods that can suppress deterioration of the dough due to moisture retention over a long period of time and can provide a variety of textures and flavors by steaming the bean-filled foods and then baking them. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-014918 Summary of the Invention [Problem to be solved by the invention]

[0006] The technology of Patent Document 1 focuses on the manufacturing technology of filled foods and is a useful approach to solving the above-mentioned social issues. The inventors have investigated ways to solve the above social issues using an approach different from that of Patent Document 1, focusing on Chinese buns filled with chocolate filling, which is one of the recent variations of Chinese buns.

[0007] From the viewpoint of maintaining its quality, the chocolate filling, which is one of the raw materials for Chinese buns filled with chocolate filling, is preferably maintained at a certain temperature or below during distribution and during the enveloping process. From this viewpoint, the chocolate filling is required to have a quality that can withstand the heat treatment (steaming, display in a heating and warming device) after the enveloping process, and also preferably has a specific quality even in the refrigerated range. Specifically, this quality means that the chocolate filling has an appropriate hardness for the purpose of imparting shape retention in terms of the appropriateness of the enveloping process, within a specific temperature range including the refrigerated range. Meanwhile, when eaten after the heat treatment, a smooth texture that melts in the mouth is naturally considered to be desirable. The present inventors have investigated a filling for encased foods, which is a chocolate filling that can achieve both an appropriate hardness in the refrigerated range and a texture that melts in the mouth when eaten after heat treatment. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems, and have discovered that the above-mentioned problems can be solved by using a filling for enrobed foods that satisfies all three requirements: the filling contains at least an extremely hardened lauric oil as a vegetable oil, and at least cocoa mass and cocoa, the total content of the cocoa mass and the cocoa being 8% by weight or less, the cocoa mass / cocoa ratio being 1 or more, and the filling contains at least pregelatinized starch as a raw material, which led to the completion of the present invention.

[0009] That is, the present invention encompasses the following. [1] A filling for an encased food product, characterized by satisfying all of the following requirements (A) to (C): (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch. [2] The filling for enrobed foods according to [1], further comprising, as the vegetable oil, an oil having a fatty acid content of 12 carbon atoms in the constituent fatty acid composition of 5% by weight or more. [3] The filling for an encased food product according to [1] or [2], which is an oil-in-water emulsion. [4] An encased food product comprising the filling for an encased food product according to [1] or [2]. [5] [3] An encased food product comprising the filling for an encased food product according to the present invention. [6] A method for using an encased food product, which uses a filling for an encased food product that satisfies all of the following requirements (A) to (C), thereby achieving both the shape retention of the filling in the refrigerated range and the melt-in-the-mouth texture of the encased food product when eaten after heat treatment. (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch. [Effects of the Invention]

[0010] According to the present invention, it is possible to produce a filling for an enrobed food product that has both an appropriate hardness in the refrigerated range and a texture that melts in the mouth when eaten after heat treatment. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described in more detail. In this specification and claims, the symbol "to" means a value equal to or greater than a specified numerical value (the lower limit of a numerical range) and equal to or less than a specified numerical value (the upper limit of a numerical range). When an upper limit and a lower limit of a numerical range are indicated, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0012] The filling for encased foods of the present invention is characterized by satisfying all of the following requirements (A) to (C): (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch. By satisfying all of the above requirements, the effects of the present invention can be achieved.

[0013] The filling for enrobed foods of the present invention contains at least an extremely hardened lauric oil as the vegetable oil. In this specification and claims, the term "lauric fat" refers to "a fat containing 30% by weight or more of fatty acids having 12 carbon atoms in its constituent fatty acid composition." The content of fatty acids having 12 carbon atoms in the constituent fatty acid composition is preferably 35 to 65% by weight, more preferably 40 to 60% by weight, and even more preferably 40 to 50% by weight. Examples of lauric fats and oils include coconut oil, palm kernel oil, palm kernel stearin, and palm kernel olein. However, even if two or more fats and oils other than those exemplified above are mixed, the mixed fat and oil still falls under the lauric fat and oil category in the present specification and claims, as long as the content of C12 fatty acids in the constituent fatty acid composition of the mixed fat and oil is 30% by weight or more. Similarly, even if the mixed fat and oil is one or more types of processed fats and oils that have been subjected to fractionation, hydrogenation, interesterification, etc., or a mixture of these fats and oils, the mixed fat and oil still falls under the lauric fat and oil category in the present specification and claims, as long as the content of C12 fatty acids in the constituent fatty acid composition is 30% by weight or more. Furthermore, in this specification and the claims, the term "extremely hardened oil" refers to oils and fats that have been hydrogenated until the iodine value, which is an index showing the degree of unsaturation, is 4 or less. The iodine value is preferably 3 or less, more preferably 2 or less, and even more preferably 1 or less. Therefore, "extremely hardened lauric fat" refers to a fat containing 30% by weight or more of fatty acids with 12 carbon atoms in its constituent fatty acid composition, which has been hydrogenated until its iodine value is 4 or less. Examples of the extremely hardened lauric fat include extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened palm kernel stearin oil, and extremely hardened palm kernel olein oil. Preferably, it is extremely hardened palm oil. The content of the extremely hydrogenated oil of the lauric fat in the filling for enrobed foods of the present invention is not particularly limited, but is preferably 1 to 30% by weight, more preferably 2 to 20% by weight, and even more preferably 2.5 to 25% by weight, 3 to 20% by weight, 3.5 to 15% by weight, or 4 to 10% by weight.

[0014] It is preferable that the filling for enrobed foods of the present invention further contains, as a vegetable oil, in addition to the above-mentioned extremely hardened lauric oil, "an oil having a fatty acid content of 12 carbon atoms in the constituent fatty acid composition of 5% by weight or more." The oils and fats are not particularly limited as long as the content of fatty acids having 12 carbon atoms in the constituent fatty acid composition is 5% by weight or more. Examples of the oils and fats include one or more oils and fats selected from the group consisting of vegetable oils and fats such as palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), cocoa butter, shea butter, and monkey fat; processed oils and fats obtained by fractionating, hydrogenating, interesterifying, or the like these; and mixed oils and fats thereof. The "oil and fat having a carbon number 12 fatty acid content of 5% by weight or more in the constituent fatty acid composition" preferably contains a lauric oil and fat as a raw material. More preferably, the lauric oil and fat is one or more oils selected from the group consisting of palm kernel oil, palm kernel stearin, and palm kernel olein. Even more preferably, the lauric oil and fat is palm kernel stearin and / or palm kernel olein. Furthermore, in "oils and fats having a content of 12 carbon atom fatty acids of 5% by weight or more in the constituent fatty acid composition," the content of 12 carbon atom fatty acids is preferably 7 to 65% by weight, and more preferably 9 to 62% by weight, 10 to 60% by weight, 11 to 59% by weight, 12 to 58% by weight, 13 to 57% by weight, 13.5 to 56% by weight, or 14 to 55.5% by weight. The content of the "oil and fat having a carbon number 12 fatty acid content of 5% by weight or more in the constituent fatty acid composition" in the filling for enrobed foods of the present invention is not particularly limited, but is preferably 1 to 30% by weight, more preferably 2 to 20% by weight, and even more preferably 3 to 10% by weight, or 3.5 to 7% by weight.

[0015] The filling for enrobed foods of the present invention may contain any vegetable oil other than the extremely hardened lauric oil and the oil having a fatty acid content of 12 carbon atoms of 5% by weight or more in the constituent fatty acid composition, as long as the effects of the present invention are achieved, or may not contain any vegetable oil. The total content of vegetable oils and fats in the filling for enrobed foods of the present invention is not particularly limited, but the total content of vegetable oils and fats is preferably 1 to 30% by weight, more preferably 2 to 25% by weight, even more preferably 3 to 20% by weight, 4 to 15% by weight, 5 to 14% by weight, 6 to 13% by weight, 7 to 12% by weight, and most preferably 8 to 11% by weight. Furthermore, the proportion of the content of the extremely hardened oil of the lauric oil in the total content of vegetable oil contained in the filling for enrobed foods of the present invention is preferably 20% by weight or more, more preferably 25% by weight or more, even more preferably 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, and most preferably 50% by weight or more.

[0016] The filling for enrobed foods of the present invention contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa being 8% by weight or less, and the cacao mass / cocoa ratio being 1 or more. Cocoa mass is obtained by grinding the cocoa nibs (endosperm part) obtained by roasting and removing the cocoa beans, and refers to the general term for what is also called cocoa liquor. Cocoa is made by squeezing (reducing) the fat part, cocoa butter, from cocoa mass, then crushing it into a powder, and is also called cocoa powder. The total content of cocoa mass and cocoa in the filling for enrobed foods of the present invention is more preferably 7.5% by weight or less, even more preferably 0.1 to 7.5% by weight, 1 to 7.5% by weight, 2 to 7.5% by weight, 2.2 to 7.5% by weight, 3 to 7.5% by weight, and most preferably 4 to 7.5% by weight. The cocoa mass content in the filling for enrobed foods of the present invention is preferably 0.05% by weight or more, more preferably 0.5% by weight or more, even more preferably 1% by weight or more, 2% by weight or more, 2.5% by weight or more but less than 8% by weight, and most preferably 3 to 7% by weight. The cocoa content in the filling for enrobed foods of the present invention is preferably 0.05% by weight or more, more preferably 0.2% by weight or more, even more preferably 0.4 to 6% by weight, 0.6 to 5% by weight, and most preferably 0.8 to 4% by weight. The cacao mass / cocoa ratio in the filling for enrobed foods of the present invention is preferably 1-10, more preferably 1.1-9, even more preferably 1.2-8, and most preferably 1.3-7.

[0017] The filling for enrobed foods of the present invention contains at least pregelatinized starch as a raw material. Pregelatinized starch is a type of processed starch that is obtained by heating starch to gelatinize it, then instantly drying it to a powder form to prevent retrogradation. The pregelatinized starch used in the filling for the enrobed food of the present invention is not particularly limited, and examples thereof include corn starch, waxy corn starch, high-amylose corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, and pea starch. The content of gelatinized starch in the raw materials of the filling for enrobed foods of the present invention is preferably 0.5% by weight or more, more preferably 0.5 to 8% by weight, even more preferably 1 to 6% by weight, and most preferably 1.5 to 5% by weight.

[0018] The filling for enrobed foods of the present invention can contain any modified starch in addition to pregelatinized starch as a raw material, as long as the effects of the present invention are achieved. The term "modified starch" refers to starch that has been subjected to at least one process selected from chemical processing, physical processing, and enzymatic processing. The modified starch used in the filling for enrobed foods of the present invention is not particularly limited, and examples thereof include chemically processed starches such as oxidized starch, acetylated oxidized starch, acetate starch, and phosphate cross-linked starch, and physically processed starches such as heat-moisture treated starch. Furthermore, the content of the pregelatinized starch in the total content of processed starches contained in the raw materials of the filling for enrobed foods of the present invention is preferably 5% by weight or more, more preferably 10 to 80% by weight, and even more preferably 15 to 60% by weight.

[0019] The filling for the enrobed food of the present invention can contain water, salt, carbohydrates, dairy products, fermented milk, dietary fiber, pH adjusters, stabilizers, emulsifiers, flavorings, spices, sweeteners, colorings, preservatives (shelf-life enhancers), etc., which are commonly used in fillings, as long as the effects of the present invention are achieved. Carbohydrates include monosaccharides, disaccharides, polysaccharides, etc. For example, monosaccharides include glucose, fructose, galactose, and mannose; disaccharides include sucrose, lactose, maltose, trehalose, and cellobiose; and polysaccharides include stachyose, maltotriose, maltotetraose, maltopentaose, dextrin, and starch. Examples of dairy products include milk, processed milk, fresh cream, skim milk, skim milk powder, concentrated skim milk, whole milk powder, buttermilk powder, whey powder, natural cheese, and processed cheese. An example of the fermented milk is fermented milk obtained by lactic acid fermentation of an oil-in-water emulsion containing a dairy ingredient, fat and oil, and water. Dietary fiber includes both water-soluble dietary fiber and insoluble dietary fiber, such as β-glucan, inulin, alginic acid, agar, fucoidan, glucomannan, pectin, galactomannan, fructooligosaccharide, carrageenan, guar gum, enzymatically hydrolyzed guar gum, dextrin, and indigestible dextrin, and insoluble dietary fiber includes cellulose, hemicellulose, and lignin. Examples of pH adjusters include citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide. Examples of stabilizers include thickening polysaccharides such as guar gum and xanthan gum. Examples of emulsifiers include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, various organic acid monoglycerides such as acetate monoglyceride, tartaric acid monoglyceride, mixed acetate tartaric acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, and lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid esters. Flavorings include, for example, milk flavors and cheese flavors. Examples of spices include mustard, wasabi, thyme, basil, aniseed, cloves, fennel, ginger, cinnamon, pepper, turmeric, paprika, fenugreek seeds, nutmeg, star anise, oregano, laurel, marjoram, rosemary, peppermint, tarragon, and dill seeds. Sweeteners include, for example, sucralose, aspartame, and stevia. Coloring agents include, for example, beta-carotene, paprika color, and annatto color. Examples of preservatives (shelf-life extenders) include glycine, sodium acetate, egg white lysozyme, sucrose fatty acid esters, and glacial acetic acid.

[0020] The filling for enrobed foods of the present invention has a hardness of 300g / 7.065cm as measured by a texture analyzer at 5°C. 2 (3cm diameter plunger, table speed 0.8mm / s, manufactured by BROOKFIELD. The same applies below.) or more is preferable. More preferably, 310g / 7.065cm 2 More preferably, 320g / 7.065cm 2 That's all. Similarly, the hardness of the filling is 1500g / 7.065cm 2 It is preferable that the weight is less than 1300g / 7.065cm, and more preferably 1300g / 7.065cm 2 More preferably, it is 1100g / 7.065cm or less. 2or less, most preferably 900g / 7.065cm 2 The following is the result. If this range is appropriate, the product will have an appropriate hardness in the refrigerated storage range, which is desirable in terms of having more sufficient shape retention. In addition, when the measured value of the texture analyzer fluctuates during measurement due to changes in the depth of the plunger, the maximum value among the fluctuating values ​​is adopted.

[0021] The filling for encased foods of the present invention can take various forms as long as it satisfies the above (A) to (C). In one embodiment, the filling for enrobed foods of the present invention is an oil-in-water emulsion produced by mixing ingredients and then emulsifying them into an oil-in-water emulsion. In one embodiment, the filling for enrobed foods of the present invention is a water-in-oil emulsion produced by mixing ingredients and then emulsifying them into a water-in-oil emulsion. In one embodiment, the filling for an enrobed food of the present invention is an oil-based food in which an oil or fat is a continuous phase. The oil-based food is not particularly limited, but an example thereof is chocolate. In the case of chocolate, it is preferable that the chocolate is of the no-tempering type, which does not require a tempering process. In a further embodiment, the filling for encased foods of the present invention may be any combination of the above three embodiments.

[0022] Regarding a method for producing an oil-in-water emulsion, which is one embodiment of the filling for an enrobed food of the present invention, An example will be given below. For example, aqueous components, emulsifiers, and optional additives such as pH adjusters are added to water or warm water and stirred to prepare a dissolved or dispersed aqueous phase, followed by the addition of a pre-mixed oil phase for pre-emulsification. Vegetable oils and fats can be added to the oil phase, while cocoa mass, cocoa, and pregelatinized starch can be added to the aqueous phase, but this is not necessarily limited to this. The resulting mixture is then homogenized, preferably at a pressure of 0 to 40 MPa, using a homogenizer such as a valve homogenizer, homomixer, or colloid mill. If necessary, the resulting mixture may be subjected to heat sterilization or pasteurization using direct heating methods such as injection or infusion, or indirect heating methods such as plate, tubular, or scraping methods, such as UHT, HTST, or pasteurization, batch, retort, or microwave heating. The emulsion may then be further homogenized, preferably at a pressure of 0 to 40 MPa, using a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, the emulsion may be subjected to a cooling procedure such as rapid cooling or slow cooling. The oil-in-water emulsion of the present invention may also be stored in a refrigerated or frozen state, if necessary.

[0023] The filled food in which the filling for filled food of the present invention is used is not particularly limited as long as it is a food obtained by encasing a filling in dough and then subjecting it to a heat treatment, and examples thereof include Chinese buns, various bakery products, pie products, etc. The heating step can be any step such as steaming, frying, or baking, but it is preferable to include a steaming step among them. An example of a filled food that includes the steaming step is Chinese buns. In particular, Chinese buns, which are subjected to various temperature treatments and then kept in a heated state, are particularly preferable in that they fully exhibit the effects of the present invention.

[0024] The present invention provides a method for using an encased food product that uses a filling for an encased food product that satisfies all of the following requirements (A) to (C), thereby achieving both the shape retention of the filling in the refrigerated storage range and a texture that melts in the mouth when eaten after heat treatment. (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch. [Example]

[0025] The present invention will be described in more detail below with reference to examples thereof, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all by weight.

[0026] (vegetable oil) The vegetable oils and fats listed in Table 1 were used as raw materials. All were manufactured by Fuji Oil Co., Ltd. "Hydrogenated palm oil" has an iodine value of 4 or less, and therefore corresponds to "extremely hydrogenated lauric fats and oils" as defined in this specification and claims. Similarly, "Melanofine 32" and "Parkena S" correspond to "fat and oils having a carbon number 12 fatty acid content of 5% by weight or more in the constituent fatty acid composition" as defined in this specification and claims.

[0027] (Table 1) TIFF2025150119000001.tif54169

[0028] (Method for manufacturing fillings for encased foods) 1. According to the formulations in Tables 2 to 5, the raw materials classified as "oil phase," "aqueous phase," and "other raw materials" were mixed to prepare the "oil phase," "aqueous phase," and "other raw materials." 2. The "oil phase" and "other ingredients" were added to the stirred "water phase" and mixed. The mixture of 3.2 was homogenized in a high-pressure homogenizer. 4. After homogenization, the mixture was sterilized and then filled. Cool to 5.5°C.

[0029] Table 2: Example recipe [parts by weight] TIFF2025150119000002.tif122169Note that the "% total cocoa butter content" in the table indicates the calculated total cocoa butter content in the filling for filled foods, assuming that the cocoa mass mixed into the filling for filled foods contains 55% by weight of cocoa butter and the cocoa contains 11% by weight of cocoa butter.

[0030] Table 3: Example formulation [parts by weight] TIFF2025150119000003.tif136170

[0031] (Table 4) Comparative example formulation table [parts by weight] TIFF2025150119000004.tif122169

[0032] (Table 5) Comparative example formulation table [parts by weight] TIFF2025150119000005.tif122170

[0033] (Chinese buns with filling for food) 1. The ingredients were mixed according to Table 6, and then the outer dough was prepared by primary fermentation. 2. 50 g of the outer dough prepared in 1 was filled with 30 g of the filling for the filled food of the Example or Comparative Example, and after secondary fermentation, steamed at about 90°C for 20 minutes.

[0034] (Table 6) Composition of outer dough of Chinese bun TIFF2025150119000006.tif173170

[0035] (Measurement methods and evaluation criteria) Hardness evaluation method The filling for encased food products at 5°C produced according to the above-mentioned "Method for producing filling for encased food products" was subjected to hardness evaluation. The hardness of the filling for enrobed food at 5°C was measured using a texture analyzer (3cm diameter plunger, table speed 0.8mm / s), and the hardness was 300g / 7.065cm. 2 The test was deemed to have passed if it was above this level. ●Texture evaluation method The filling for filled foods produced according to the above-mentioned "Method for producing filling for filled foods" was steamed at 110°C for 20 minutes, and the filled food produced according to the above-mentioned "Chinese buns using filling for filled foods" was steamed at 90°C for 20 minutes, and these were subjected to texture evaluation. The texture evaluation was conducted by five experienced panelists who are engaged in the research and development of filling products on a daily basis, who evaluated the products on a scale of 1 to 4 according to the following evaluation criteria, and the evaluation was decided by consensus. A score of 3 or more was considered a pass. 4 points: The texture is smooth and melts in your mouth. Good. 3 points: The texture is smooth and melts in the mouth. Acceptable. 2 points: The texture is not smooth and melts in the mouth. Unsuitable. 1 point: The texture is not smooth and melts in the mouth. Very unsuitable.

[0036] (Table 7) Example results (filling for encased foods) TIFF2025150119000007.tif18169 (Table 8) Comparative Example Results (Filling for Enrobed Foods) TIFF2025150119000008.tif17170

[0037] (Consideration 1) Fillings for encased foods As for the filling for filled foods, Examples 1 to 9, which are within the preferred range of the three requirements of (A) containing at least a highly hardened oil of lauric fat as vegetable oil, (B) containing at least cacao mass and cocoa, the total content of the cacao mass and the cocoa being 8% by weight or less and the cacao mass / cocoa ratio being 1 or more, and (C) containing at least pregelatinized starch as a raw material, have a hardness of 300g / 7.065cm. 2 (3 cm diameter plunger, table speed 0.8 mm / s) or higher, which is within the preferred range, and the texture was also shown to be good. On the other hand, in Comparative Examples 1 to 10, in which one or more of (A) to (C) were outside the preferred range, the hardness of the filling for enrobed foods or one or more of its textures were insufficient.

[0038] Table 9: Example results (filled food) TIFF2025150119000009.tif13170

[0039] (Table 10) Comparative example results (wrapped bean paste food) TIFF2025150119000010.tif12169

[0040] (Consideration 2) Regarding filled food Chinese buns, which are filled bean paste foods, were produced and evaluated using the fillings for filled bean paste foods of Examples 1 to 9 or Comparative Examples 1 to 10, respectively, and the results were similar to the results of evaluating the fillings for filled bean paste foods alone. Specifically, the Chinese buns made using the fillings for filled bean paste foods of Examples 1 to 9 all had an acceptable texture. On the other hand, the Chinese buns made using the fillings for filled bean paste foods of Comparative Examples 1 to 10 all had a texture below the acceptable range. [Industrial Applicability]

[0041] The present invention makes it possible to produce a filling for enrobed foods that has both an appropriate hardness in the refrigerated range and a texture that melts in the mouth when eaten after heat treatment, and has extremely high industrial applicability.

Claims

1. A filling for encased foods characterized by satisfying all of the following requirements (A) to (C): (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch.

2. 2. The filling for enrobed foods according to claim 1, wherein the vegetable oil further comprises an oil having a fatty acid content of 12 carbon atoms in the constituent fatty acid composition of 5% by weight or more.

3. 3. The filling for an enclosed food product according to claim 1 or 2, which is an oil-in-water emulsion.

4. An encased food product, which is encased with the filling for encased foods according to claim 1 or 2.

5. An enclosed food product containing the filling for enclosed foods according to claim 3.

6. A method for using an encased food product, which uses a filling for an encased food product that satisfies all of the following requirements (A) to (C), thereby achieving both the shape retention of the filling in a refrigerated storage area and a texture that melts in the mouth when eaten after heat treatment. (A) The vegetable oil contains at least a highly hydrogenated lauric oil. (B) Contains at least cacao mass and cocoa, the total content of the cacao mass and the cocoa is 8% by weight or less, and the cacao mass / cocoa ratio is 1 or more. (C) The raw materials contain at least pregelatinized starch.

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