Production method of stuffed food

Abstract

To provide a production method of a stuffed food, free from spoiling juiciness, flavor and hue even when a stuffed food produced by heating is re-heated before meal.SOLUTION: A production method of a stuffed food 1 having inner ingredients 2b, 3b, and heat-affected ingredients as stuffing in the insides of doughs 2a, 3a includes the steps of: a shaping step S1 of stuffing the insides of the doughs 2a, 3a with the inner ingredients to form intermediate food materials 2, 3; a heating step S2 of heating the intermediate food materials 2, 3; an air-cooling step S3 of leaving the heated intermediate food materials 2, 3 followed by cooling to 0°C-50°C; and a post-filling step S4 of filling the cooled intermediate food materials 2, 3 with the heat-affected ingredients.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] To provide a technology relating to a method for producing a stuffed food product which does not lose its juiciness, appearance and flavor even when the stuffed food product produced by heating is reheated before eating. [Background technology]

[0002] Patent Document 1 discloses a method for producing stuffed foods such as bread and Chinese steamed buns, and as described in

[0015] , stuffed foods include things like Chinese steamed buns, which are produced by wrapping stuffing in dough and heating it. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2011-155904 A Summary of the Invention [Problem to be solved by the invention]

[0004] The filling ingredients include ingredients such as meat, soup ingredients (heat-liquid ingredients) that are transformed into a high-temperature liquid when heated to make the filling juicy, and ingredients such as basil to bring out the flavor of the filling.

[0005] It is desirable that heat-liquefied ingredients and ingredients that generate flavor, such as basil, become soup-like when heated by the consumer before eating, and that the latter generate or maintain their original flavor. However, due to the heating used during production, these ingredients may not be able to generate or maintain their juiciness or flavor when reheated by the consumer before eating, and may change color from their original color.

[0006] In view of the above problems, the present application provides a method for producing a stuffed food product that not only does not impair the juiciness, flavor, and color of the stuffed food product when the stuffed food product is reheated before eating, but also suppresses the reduction in the functional effects of vitamins and the like compared to conventional methods. [Means for solving the problem]

[0007] This method for producing a stuffed food has a filling and a heat-deteriorated ingredient inside a dough as a stuffing, and includes a shaping process for stuffing the filling inside the dough to form an intermediate ingredient, a heating process for heating the intermediate ingredient, a cooling process for leaving the heated intermediate ingredient to cool to 0°C to 50°C, and a post-filling process for filling the cooled intermediate ingredient with the heat-deteriorated ingredient.

[0008] (Function) Heat-deteriorating ingredients are not heated during production, but are heated only when reheating before eating.

[0009] In addition, in the method for producing stuffed food, it is preferable that the dough is a liquid-absorbent dough that absorbs liquid, and the heat-deteriorating ingredient is a liquefied ingredient that is liquefied by heating.

[0010] (Function) The liquefied ingredients are not liquefied because they are not heated during production, and are only liquefied by heating before eating, so they are not absorbed by the liquid-absorbent dough during the production stage.

[0011] In addition, in the method for producing stuffed food, it is preferable that the heat-deteriorating ingredient is an ingredient whose color and / or flavor changes when heated.

[0012] (Function) Ingredients that lose their color and / or flavor when heated are not heated during the manufacturing process, so that the flavor and color are maintained even if they are heated before eating.

[0013] In the method for producing stuffed food, it is preferable that the intermediate food material has a cavity forming means for forming a cavity between the filling and the dough when heated.

[0014] (Function) A space for filling with a heat-degraded ingredient in the post-filling process is formed between the dough and the filling.

[0015] In the method for producing stuffed food, the cavity creating means is preferably formed of a filling having a moisture content of 40% to 75%.

[0016] (Function) When heated, the moisture in the filling evaporates inside the dough, and the dough expands due to the water vapor inside, creating a cavity between the filling and the dough. When heated, the dough solidifies with a cavity formed inside, and when cooled, the water vapor liquefies again, forming the cavity as a filling space for the heated-decomposed ingredients.

[0017] In the method for producing stuffed food, it is preferable that the cavity creating means is constituted by a heat-shrinkable filling.

[0018] (Function) When heated, the dough expands and the heat-shrinkable ingredients shrink, forming a filling space between the dough and the ingredients for the heat-deteriorated ingredients.

[0019] In the post-filling step of the method for producing stuffed food, the heat-deteriorated ingredients are desirably filled from above toward the dough rather than horizontally.

[0020] (Function) Filling holes for heat-degraded ingredients are formed in the dough in an upward direction rather than horizontally. Effect of the Invention

[0021] According to this method for producing stuffed foods, it is possible to provide consumers with stuffed foods that can develop or maintain the desired juiciness, flavor, and color even when heated before eating, and that suppress the loss of functions and effects of vitamins, etc., caused by heating.

[0022] In addition, the liquefied ingredients are not absorbed into the dough as in the past, but are generated as a high-temperature liquid in the dough together with the filling when eaten, so the juiciness of the stuffed food can be generated as desired.

[0023] Furthermore, the flavor and color of the stuffed food is developed or maintained as desired even when heated before eating.

[0024] In addition, by intentionally forming the filling space, the dough will not burst even if a heat-deteriorated ingredient is injected between the dough and the filling.

[0025] In addition, since the filling hole faces upward rather than horizontally, even if the stuffing ingredients are heated before eating, the boiled liquefied ingredients are less likely to escape through the filling hole. [Brief description of the drawings]

[0026] [Figure 1] 1 is a flow chart showing an embodiment of a method for producing a stuffed food product according to the present application. [Diagram 2] FIG. 13 is a pictorial representation showing the result of heating an intermediate ingredient having a cavity creating means. [Diagram 3] (a) is an image comparison diagram showing the results of measuring the amount of juice (liquefied soup) generated from meat buns when heated before eating. (b) is a comparison table showing the amount of juice in meat buns. (c) is a comparison table showing the results of sensory evaluation. [Figure 4] (a) is an image comparison diagram showing the results of measuring the change in color of basil caused by different manufacturing methods. (b) is a comparison table showing the difference in color of basil in numerical values. (c) is a comparison table showing the results of sensory evaluation. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] An embodiment of the method for producing stuffed food according to the present invention will be described below with reference to FIG. 1, and the effects of this embodiment will be compared with the conventional method with reference to FIGS.

[0028] The manufacturing steps in an embodiment of the method for manufacturing stuffed foods of the present invention are described with reference to the flow chart in Figure 1. This embodiment shows a method for manufacturing Chinese buns such as meat buns, bean-jam buns, pizza buns, and curry buns as examples of stuffed foods. First, in the manufacturing method for stuffed foods of this embodiment, a shaping (filling) step S1 is carried out in which a filling is stuffed inside the dough of the Chinese bun to form intermediate ingredients 2 and 3 as shown in Figure 2. The dough of the Chinese bun is a liquid-absorbent dough produced by fermentation from wheat flour.

[0029] In addition, the filling for a meat bun is a mixture of pork (either heated or unheated) that has been pre-treated by stewing or mixing, vegetables, seasonings, etc.; for an anko bun, it is red beans; for a pizza bun, it is a mixture of tomato sauce, natural cheese, vegetables, seasonings, etc.; and for a curry bun, it is a mixture of spices, vegetables, meat, seasonings, etc.

[0030] The filling is preferably formed so that its moisture content is 40% to 75%. The filling is preferably a heat-shrinkable ingredient, such as unheated raw meat such as pork or natural cheese, which shrinks in volume when heated in the next heating step S2 or has a significantly higher fluidity than when unheated. The filling formed so that its moisture content is 40% to 75%, and the filling such as unheated raw meat with heat shrinkability or natural cheese all constitute a cavity creating means that forms a cavity between the dough and the filling.

[0031] First, in the shaping (enveloping) process S1, the filling is filled inside the dough without leaving any hollows. The intermediate ingredients (dough and filling) produced in the shaping (enveloping) process S1 are steamed and heated together with the fermented dough in the heating process S2.

[0032] FIG. 2 shows photographs of intermediate ingredients 2-5 of Chinese steamed buns cut in half after being steamed in the heating step S2. The type of Chinese steamed buns in the photographs with reference symbols a21-a23 and a26 is meat bun, the types with reference symbols a24 and a25 are pizza buns, and the type with reference symbol a27 is bean-jam bun. The intermediate ingredients 2-5 are each composed of dough 2a-5a and fillings 2b-5b. The intermediate ingredients 2 and 3 have a cavity-forming means. Specifically, the moisture content of the fillings 2b and 3b is formed to be 40% to 75%, or the fillings 2b and 3b contain unheated livestock meat ingredients having heat shrinkability, or the filling 3b of the pizza bun contains natural cheese 3d. The intermediate ingredients 4 and 5 are both formed so that the fillings 4b and 5b do not have a cavity-forming means.

[0033] In the heating step S2 in Fig. 1, the moisture in the filling evaporates from inside the dough when intermediate ingredients 2 and 3 are steamed, and the dough expands due to the steam inside, creating cavities 2c and 3c at the positions indicated by the ellipses between the filling and the dough. Furthermore, when intermediate ingredients 2 and 3 are steamed, the unheated meat raw material and natural cheese 3d contained in the filling shrink in volume due to heat shrinkage, and the fluidity of the filling increases significantly, creating cavities between the filling and the dough. Doughs 2a and 3a solidify while remaining in the expanded state due to steaming. Since intermediate ingredients 4 and 5 do not have cavity-creating means in fillings 4b and 5b, no cavities are formed even when steamed.

[0034] The intermediate ingredients 2 and 3 steamed in the heating step S2 in Fig. 1 are cooled to 0°C to 50°C by being left in the cooling step S3. The water vapor generated in the cavities 2c, 3c inside the expanded and hardened doughs 2a, 3a is cooled and liquefied again, and the cavities 2c, 3c are formed as spaces for filling the heat-deteriorated ingredients described below.

[0035] After the cooling step S3, the intermediate ingredients 2 and 3 are filled in the cavities 2c and 3c, which are the filling spaces, in the post-filling step S4, to produce a Chinese bun as shown by the reference symbol 1 in FIG. 3(a). The ingredients that change in quality due to heat are ingredients that are liquefied or turned into a paste by heating, or ingredients whose color and / or flavor change due to heating. The ingredients that are liquefied due to heat are sauce, cream, or jelly-like ingredients that have viscosity and are liquefied by heating. The viscosity of the ingredients that are liquefied due to heat is imparted by mixing food ingredients (gelatin, agar, starch) and additives (gelatin, processed starch, thickeners, gelling agents, and other pastes), regardless of whether they are heated or not, and whether they are seasoned with seasonings or not. The ingredients that are liquefied due to heat are heated and liquefied before eating, and are produced inside the Chinese bun as high-temperature sauce or soup. In addition, ingredients whose color and / or flavor change when heated are food ingredients such as basil leaves in a basil sauce that is configured to have viscosity, and which may experience changes in color and / or flavor when heated.

[0036] It is preferable that the heated liquefied ingredients are filled from above the horizontal direction toward the cavities 2c, 3c, which are the filling spaces of the dough 2a, 3a. Specifically, as shown in the photograph a25 of FIG. 2, it is preferable that the heated decomposition ingredients are filled from the filling hole 3e (similar to the dough 2a) formed in the dough 3a along the straight line L2 direction inclined upward at an angle θ from the line L1 extending along the horizontal direction, diagonally downward (D1 direction) toward the cavity 3c (similar to the cavity 2c). It is also preferable that the angle θ in FIG. 2 is 0°<θ≦90°. If the filling hole 3e faces diagonally upward, the heated and boiled liquefied ingredients are less likely to escape from the filling hole even if they are heated before eating.

[0037] In this embodiment, the heat-deteriorated ingredients are not heated in either the post-filling step S4 or the shipping step S5 described below. Therefore, the heat-liquefied ingredients are not liquefied and are maintained viscous, so that they are not absorbed into the liquid-absorbent doughs 2a, 3a before shipping, and ingredients whose color and / or flavor change due to heating are maintained without any change in color and flavor. In addition, nutrients such as vitamins contained in the intermediate ingredients that are at risk of losing function and effect due to heating are prevented from losing function and effect by shortening the heating time.

[0038] After the post-filling process S4, the Chinese buns are packaged and shipped in a frozen or chilled state in a shipping process S5. The shipped Chinese buns are cooked by the user in a microwave oven or the like before eating. The heat-deteriorated ingredients, i.e., viscous sauce, cream, jelly, or other ingredients, heated together with the dough and filling inside the Chinese bun are liquefied and generated inside the Chinese bun as high-temperature sauce or soup. The liquefied high-temperature sauce or soup is liquefied at high temperature just before the user eats the Chinese bun, and is not absorbed by the liquid-absorbent dough, thereby generating or maintaining the juiciness and umami of the Chinese bun.

[0039] FIG. 3 shows the experimental results of the amount of juice (amount of meat juice + soup) generated when Chinese steamed buns (meat buns) 1 manufactured by both the normal manufacturing method and the post-filling manufacturing method of this embodiment were heated and cut in half, assuming that the user was about to eat. In the normal manufacturing method in FIG. 3, instead of the post-filling process S4 in FIG. 1, in the shaping (filling) process S1, the heated and liquefied ingredients were wrapped inside the dough, and after heating in the heating process S2, the cooling process S3 was performed, and the meat buns were produced by freezing and chilling. In the post-filling manufacturing method, after the shaping process S1, heating process S2, and cooling process S3 in FIG. 1, the heated and liquefied ingredients were filled inside the middle ingredient of the meat bun in the post-filling process S4, and the meat buns were produced by freezing and chilling. Both meat buns manufactured by the normal manufacturing method and the post-filling manufacturing method were cooked and cut in half, as shown in FIG. 3(a). Furthermore, the weights of the dough, filling, and heat-degradable ingredients used in both meat buns, as well as the mixing ratios of the ingredients, are all made to be identical.

[0040] Looking at Fig. 3(a), the meat bun with the image of the reference symbol a31 produced by the normal manufacturing method had little juice oozing out even when heated, while the meat bun with the image of the reference symbol a32 produced by the post-filling manufacturing method of the present application had juice overflowing. Fig. 3(b) shows the amount of juice that oozed out from both meat buns at this time. Even with the same weight and mixing ratio, the meat bun produced by the normal manufacturing method had 0.9g of juice, while the meat bun produced by the post-filling manufacturing method of the present application had 5.4g of juice, which is six times that of the meat bun produced by the normal manufacturing method. This is presumed to be because the heat-liquidized ingredients of the meat bun produced by the normal manufacturing method were liquefied in advance in the heating step S2 and absorbed into the dough, while the heat-liquidized ingredients in the post-filling manufacturing method were not liquefied during manufacturing and were not absorbed into the dough, and were only liquefied by heating before eating. Therefore, it is thought that more juice can be generated before eating than meat buns produced by the normal manufacturing method, resulting in better flavor and juiciness.

[0041] Figure 3(c) shows the results of a comparative evaluation (sensory evaluation) using the original Scheffe method, in which 10 panelists were given meat buns made using both the normal manufacturing method and the post-filling method shown in Figure 3(a). Of the 10 panelists, five members of Group A were given meat buns made using P (normal manufacturing method) and then meat buns made using Q (post-filling method), and were asked to compare and evaluate the juiciness of the buns in appearance and when they were eaten. The remaining five members of Group B were given meat buns made using Q (post-filling method) and then meat buns made using P (normal manufacturing method), and were asked to compare and evaluate the juiciness of the buns in appearance and when they were eaten, and to give them a score. The scores were based on a 7-point scale (±3: very, ±2: quite, ±1: somewhat, 0: neither), and Group A was asked to give a value for Q (post-filling method) when P (regular method) was set to 0, while Group B was asked to give a value for P (regular method) when Q (post-filling method) was set to 0. The values ​​given were added together by the five people in Group A and the five people in Group B, with the plus and minus reversed, and then the total was divided by 10 to take the average, which was used to evaluate Q (post-filling method) against P (regular method).

[0042] According to the evaluation by the 10 panelists, the average juiciness of the appearance of the meat buns made with Q (post-filling method) compared to the meat buns made with P (normal manufacturing method) was 2.1 (slightly above +2, quite good), and the average juiciness when eaten was 2.5 (halfway between +2, quite good, and +3, very good). This shows that the meat buns made with Q (post-filling method) of the present application are juicier when eaten than the meat buns made with P (normal manufacturing method), and are even more juicy in appearance.

[0043] FIG. 4 shows the test results on the change in color and flavor of the basil leaves in the basil sauce, which is a heat-degraded ingredient, when the Chinese buns (pizza buns) manufactured by both the normal manufacturing method and the post-filling manufacturing method of this embodiment are heated before the user's meal. In the normal manufacturing method in FIG. 4, instead of the post-filling process S4 in FIG. 1, in the shaping (filling) process S1, the viscous basil sauce is wrapped inside the dough, and after heating in the heating process S2, the cooling process S3 is performed, and the pizza bun is manufactured by freezing and chilling. In the post-filling manufacturing method, after the shaping process S1, heating process S2, and cooling process S3 in FIG. 1, the viscous basil sauce is filled inside the intermediate ingredient of the pizza bun in the post-filling process S4, and the pizza bun is manufactured by freezing and chilling. In addition, after cooking both the pizza buns manufactured by the normal manufacturing method and the post-filling manufacturing method, the basil sauce inside was taken out and evaluated. The photograph of reference symbol a41 in Fig. 4(a) shows uncooked basil leaves (2-3 cm square) in basil sauce, the photograph of reference symbol a42 shows basil leaves in basil sauce taken out from a pizza bun produced by the post-filling method of the present application after cooking, and the photograph of reference symbol a43 shows basil leaves in basil sauce taken out from a pizza bun produced by the normal method after cooking. The weights of the dough, filling, and heat-degraded ingredients used in both pizza buns, as well as the mixing ratio of the ingredients, are all formed to be the same.

[0044] Figure 4(b) is a table showing the numerical values ​​of the differences in color of the basil shown in Figure (a). The larger the a* value in the table, the stronger the red, and the smaller the a* value, the stronger the green. The larger the b* value in the table, the stronger the yellow, and the smaller the b* value, the stronger the blue. The larger the L* value, the stronger the white, and the smaller the L* value, the stronger the black. These numerical values ​​are based on the results of measuring each of the basil leaves shown in the photographs a41 to a43 using a color difference meter.

[0045] Looking at the photograph in FIG. 4(a) and the test results in the table in FIG. 4(b), it was confirmed that the L* value, a* value, and b* value of the basil leaves produced using the conventional method were increased compared to those that were not heated. It was also confirmed by visual inspection of the photographs a41 and a43 in FIG. 4(a) that the vivid green color of the unheated basil leaves faded to a dull brown as a result of the heating and cooking before eating that was added to the heating step S2.

[0046] In contrast, the basil leaves from the post-filling method are not heated during the manufacture of the pizza buns, but are only cooked before eating, so although the L* and b* values ​​rise, the degree of increase is smaller than in the regular method, and the a* value is significantly lower than in the regular method, and is close to the value when not heated, so it is considered that the green color is maintained compared to the regular method. Also, visual inspection of the photographs a41 to a43 in Figure 4(a) confirmed that the basil leaves from the post-filling method did not turn brown compared to the basil leaves from the regular method, and maintained a bright green color close to that when not heated.

[0047] Figure 4(c) shows the results of a comparative evaluation (sensory evaluation) using the original Scheffe method, in which 10 panelists were given pizza buns made by both the post-filling method and the regular method, as shown in the photographs a42 and a43 in Figure 4(a). Of the 10 panelists, five members of Group A were given pizza buns made by T (regular method) and then S (post-filling method), and were asked to compare and evaluate the vividness of the color of the basil sauce when they saw it and the strength of the flavor of the basil sauce when they ate it. The remaining five members of Group B were given pizza buns made by S (post-filling method) and then T (regular method), and were asked to compare and evaluate the vividness of the color of the basil sauce when they saw it and the strength of the flavor of the basil sauce when they ate it, and were asked to give a score. The scores were based on a 7-point scale (±3: very, ±2: quite, ±1: somewhat, 0: neither), with Group A being asked to give a value for S (post-filling method) when T (regular method) was set to 0, while Group B was asked to give a value for T (regular method) when S (post-filling method) was set to 0. The values ​​given were calculated by adding the sum of the values ​​of the five people in Group A and the sum of the five people in Group B, with the plus and minus reversed, and then dividing the total by 10 to take the average, to give an evaluation of S (post-filling method) against T (regular method).

[0048] According to the evaluation by 10 panelists, the vividness of the color of the basil sauce was averaged at 2.1 (slightly above +2, very good) for pizza buns made with T (normal manufacturing method) and pizza buns made with S (post-filling manufacturing method), and the intensity of the flavor of the basil sauce when eaten was averaged at 1.7 (slightly below +2, very good). This shows that the pizza bun made with the present application's S (post-filling manufacturing method) has a stronger basil sauce flavor and is also more vivid in appearance than the pizza bun made with T (normal manufacturing method).

[0049] In this embodiment, the method for producing Chinese steamed buns is described as an example, but the stuffed foods produced by the method of the present application are not limited to Chinese steamed buns, and may be any of a variety of foods, including xiaolongbao, breads such as curry buns and cream buns, steamed buns, baked goods such as mooncakes and pie pastries, rice balls, daifuku, etc., including ingredients that have a heat-liquefied ingredient that is absorbed into the outer dough by liquefying or turning into a paste when heated during production, ingredients that have a heat-deteriorated ingredient such as basil that gradually loses color and flavor in proportion to the amount of heat, and ingredients that contain nutrients such as vitamins that are concerned about the loss of function and effect due to heating. In addition, the filling of the stuffed foods is not limited to the above-mentioned unheated livestock meat ingredients and natural cheese, as long as it has heat shrinkability and can create a cavity between the dough and the filling. [Explanation of symbols]

[0050] 1. Chinese steamed buns (meat buns) 2, 3 Ingredients used in making Chinese steamed buns 2a, 3a liquid absorbent fabric 2b,3b Inner fittings 2c, 3c Cavities to be filled with ingredients that have been heated 3D Natural Cheese (Hollow Creation Method) S1 Shaping process S2 heating process S3 Cooling process S4 Post-filling process

Claims

1. A method for producing a stuffed food having a filling and a heat-degraded ingredient as a stuffing inside a dough, A shaping process in which the filling is stuffed inside the dough to form the intermediate ingredients; A heating step of heating the intermediate food material; A cooling process in which the heated intermediate food material is left to cool to 0 ° C. to 50 ° C.; A post-filling process of filling the cooled intermediate food material with the heat-degraded ingredient; A method for producing a stuffed food, comprising the steps of:

2. The fabric is a liquid absorbent fabric that absorbs liquid, 2. The method for producing a stuffed food product according to claim 1, wherein the heat-deteriorated ingredient is a liquefied ingredient that is liquefied by heating.

3. 3. The method for producing a stuffed food according to claim 1 or 2, wherein the heat-deteriorating ingredient is an ingredient whose color and / or flavor changes when heated.

4. 3. The method for producing a stuffed food product according to claim 1, wherein the intermediate food material has a cavity forming means for forming a cavity between the filling and the dough when heated.

5. 5. A method for producing stuffed food according to claim 4, characterized in that the cavity creating means is constituted by a filling having a moisture content of 40% to 75%.

6. 5. The method for producing stuffed food according to claim 4, wherein the cavity creating means is constituted by a heat-shrinkable filling.

7. 3. The method for producing a stuffed food product according to claim 1, wherein in the post-filling step, the heat-deteriorated ingredients are filled from above rather than horizontally toward the dough.

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