Powdery preparing agent for filling-like food and method for producing filling-like food

Abstract

To provide: a preparing agent for filling-like food which enables the filling-like food to be produced which has a thickener being sufficiently melted, has a high shape retention property, melts well in a mouth, and has an ingredient whose flavor is not damaged while the filling-like food is produced at low temperature without being subjected to a heating step; and a method for producing the filling-like food with the same.SOLUTION: A powdery preparing agent for filling-like food includes (A) full-sugar glucose and / or crystalline maltose and (B) a thickener. A method for producing filling-like food includes a step of substantially concomitantly mixing (A) full-sugar glucose and / or crystalline maltose and (B) a thickener with a liquid material. A method for producing the filling-like food includes a step of mixing the powdery preparing agent for filling-like food according to the present invention with a liquid material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a preparation for filling-like foods used in the production of filling-like foods such as fillings for bakery products, and particularly to a preparation for filling-like foods that can produce a filling-like food which has a thickener sufficiently dissolved even when produced at normal temperature or low temperature without undergoing a heating process, has high shape retention, good melt-in-the-mouth property, and does not have the flavor of the raw materials impaired.

Background Art

[0002] Generally, filling-like foods such as fillings for bakery products and easily swallowable foods for nursing care are produced using fruits, vegetables (including their pastes and sauces), honey, maple syrup, etc., and thickeners (including "gelling agents" in the present invention). These filling-like foods are preferably those with good melt-in-the-mouth property and good flavor and texture of the raw materials. However, in order to produce a filling-like food with good melt-in-the-mouth property, it is necessary to go through a process of heating and dissolving a gelling agent such as gelatin, agar, pectin, etc. In that case, there are problems such as the need for heating equipment and the texture and flavor of raw materials such as fruits being impaired by heating. On the other hand, when producing a filling-like food without going through a heating process to maintain the texture and flavor of raw materials such as fruits, sufficient shape retention cannot be obtained simply by mixing the above-mentioned gelling agent and raw materials such as fruits. Also, when using thickeners such as low-temperature soluble gums, there is a problem that the melt-in-the-mouth property of the filling-like food deteriorates. Also, in nursing care foods for the elderly, etc., there is a need for a preparation that can exhibit good physical properties without requiring a heating process, has good flavor and texture of the raw materials, and can meet the nutritional needs.

[0003] Conventionally, various technical developments of filling-like foods have been carried out. For example, Patent Document 1 aims to provide a method for obtaining a heat-resistant filling material, and more specifically, a method for manufacturing a heat-resistant filling material suitable as a filling for snack foods baked in an oven or the like. After boiling down a filling material raw material composed of one or more of LM pectin, sugar, and gellan gum, starch, dextrin, and dietary fibers, calcium is added and mixed to make it jam-like, and a method for manufacturing a heat-resistant filling material is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the method for manufacturing the filling material of Patent Document 1, it is characterized by boiling down the filling material raw material, and since it goes through a heating process during the production of the filling-like food, it is inevitable that the flavor and texture of the raw material are damaged by heating.

[0006] Therefore, an object of the present invention is to provide a preparation for filling-like foods that can produce a filling-like food in which the thickener is sufficiently dissolved even when manufactured at a low temperature without going through a heating process, has high shape retention, good melt-in-the-mouth properties, and the flavor of the raw material is not impaired, and a method for manufacturing a filling-like food using the same.

Means for Solving the Problems

[0007] The present inventors conducted various studies to improve the solubility of the thickener and found that the above problems can be solved by using a powder of a specific carbohydrate.

[0008] That is, the above object is achieved by a powdery preparation for a filling-like food containing (A) total sugar glucose and / or crystalline maltose, and (B) a thickening agent. Further, it is achieved by a method for producing a filling-like food including a step of mixing (A) total sugar glucose and / or crystalline maltose, and (B) a thickening agent substantially simultaneously with a liquid material, and a method for producing a filling-like food including a step of mixing the powdery preparation for a filling-like food of the present invention with a liquid material.

Effect of the Invention

[0009] With the powdery preparation for a filling-like food of the present invention, even if it is produced at normal temperature or low temperature without passing through a heating step, the thickening agent is sufficiently dissolved, so that a filling-like food having high shape retention, good melt-in-the-mouth property, and no loss of the flavor and nutrients of the raw material can be produced.

Embodiments for Carrying Out the Invention

[0010] [Powdery Preparation for Filling-Like Food] The powdery preparation for a filling-like food of the present invention contains (A) total sugar glucose and / or crystalline maltose, and (B) a thickening agent. When producing a filling-like food, by mixing the powdery preparation for a filling-like food of the present invention with a liquid material such as water, even if (B) is a thickening agent that is difficult to dissolve at low temperature, it becomes easy to disperse and is sufficiently dissolved without passing through a heating step, so that a filling-like food having high shape retention, good melt-in-the-mouth property, and no loss of the flavor of the raw material can be produced. This mechanism of action is not clear, but it is considered that when (A) total sugar glucose and / or crystalline maltose and (B) a thickening agent are mixed together in a liquid material, the solubility of (B) is improved under the influence of (A) having high solubility.

[0011] In the present invention, the "total sugar glucose" in (A) means that defined in Japanese Agricultural Standard JAS 1412:2019 "Glucose". That is, it is a sugar solution mainly composed of glucose obtained by hydrolyzing starch with an enzyme such as amylase or an acid, which is then decolorized, desalted, concentrated, and either directly or solidified and then powdered. The glucose content is 97.0% by mass or more in terms of anhydrous basis, and the water content is 10.0% by mass or less. In the present invention, the total sugar glucose may be obtained by any production method, but in terms of having higher solubility, spray-dried products obtained by a production method including a spray drying process are preferred. Examples of commercially available products include Glu Final, Glu Final 2000, Glu Final J (all manufactured by San-Ei Chemical Co., Ltd.), etc.

[0012] In the present invention, the "crystalline maltose" in (A) means high-purity powdered maltose. Crystalline maltose is obtained by crystallizing a sugar solution mainly composed of maltose obtained by hydrolyzing starch with an enzyme such as β-amylase, etc., into a powdered form. In the present invention, the crystalline maltose may be obtained by any production method, but in terms of having higher solubility, spray-dried products obtained by a production method including a spray drying process are preferred.

[0013] In the present invention, the (B) thickener is not particularly limited, and thickeners and gelling agents commonly used in foods can be appropriately selected and used. For example, pectin, hydroxypropyl methylcellulose, carboxymethylcellulose, konjac flour, glucomannan, xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, tremella gum, alginic acid, sodium alginate, alginate ester (propylene glycol alginate), calcium alginate, psyllium seed gum, gellan gum, gelatin, agar, dextrin, pregelatinized starch, etc. can be mentioned, and one of these or a combination of two or more thereof can be used. These thickeners can each be appropriately used as commercially available products. In the present invention, even if the (B) thickener is a thickener that is difficult to dissolve at low temperatures, it can be sufficiently dissolved without going through a heating process. Therefore, the (B) thickener is preferably one that is difficult to dissolve at low temperatures but provides a filling-like food with a good taste and high shape retention property and contains pectin. Further, from the viewpoint of shape retention, LM pectin is more preferable.

[0014] In the present invention, the mass ratio ((A):(B)) of the contents of the (A) and the (B) is not particularly limited. From the viewpoint of more easily obtaining the effects of the present invention, ((A):(B)) is preferably 1:10 to 10:1, more preferably 2:8 to 8:2, even more preferably 3:7 to 7:3, and still more preferably 4:6 to 6:4.

[0015] The powdery preparation for filling-like foods of the present invention may contain only the above (A) and (B), and may contain other powder materials as long as the effects of the present invention are not inhibited. Examples of other powder materials include other saccharides such as sugar, trehalose, sorbitol, maltitol, dextrin, and cyclodextrin; acidulants or pH adjusters such as adipic acid, citric acid, trisodium citrate, gluconic acid, glucono-delta-lactone, succinic acid, disodium succinate, sodium acetate, and tartaric acid; starches such as corn starch, potato starch, and modified starch; cereal flours such as wheat flour, rice flour, and barley flour; ascorbic acid, sodium ascorbate, fruit juice powder, powdery coloring agents, flavors, seasonings, preservatives, and the like. When the thickener (B) contains a thickener that gels by reacting with divalent metal ions such as pectin, alginic acid, and gellan gum, it is preferably free of materials containing divalent metal ions such as calcium ions and magnesium ions as other materials. Alternatively, when a material containing divalent metal ions such as calcium ions and magnesium ions is included, it is preferably also contained together with a buffer salt (such as sodium pyrophosphate, sodium citrate, and sodium metaphosphate). The powdery preparation for filling-like foods of the present invention can be prepared according to a conventional method. For example, it can be prepared by uniformly mixing the above (A), the above (B), and, if necessary, other powder materials with a powder mixer such as a container mixer.

[0016] [Method for Producing Filling-Like Foods] The method for producing a filling-like food of the present invention includes a step of mixing (A) total sugar glucose and / or crystalline maltose, and (B) a thickening agent substantially simultaneously with a liquid material, or a step of mixing a powdery preparation for a filling-like food of the present invention with a liquid material. As described above, when the above (A) and (B) are mixed with a liquid material substantially simultaneously, or when the powdery preparation for a filling-like food of the present invention is mixed with a liquid material, (B) the thickening agent, even if it is a thickening agent that is difficult to dissolve at low temperatures, becomes easy to disperse and dissolves sufficiently without going through a heating process. Therefore, a filling-like food having high shape retention, good melt-in-the-mouth property, and no loss of the flavor of the raw material can be produced. Examples of the liquid material include water, fruit and vegetable juices, pastes, sauces, nut pastes such as almond, cereal pastes such as sesame and soybean, honey, maple syrup, liquid sugars such as starch syrup, dairy products such as milk, soy milk, oatmeal milk, almond milk, alcohols, liquid colorants, flavors, seasonings, dashi, soups, etc. These can be used alone or in combination of two or more. Considering the solubility etc. of (B) or the powdery preparation for a filling-like food of the present invention, each liquid material may be mixed in multiple portions. Also, when mixing (A) and (B), or the powdery preparation for a filling-like food of the present invention with a liquid material, simultaneously or after mixing with the liquid material, solid materials such as heat-treated or shredded fruits, nuts, cereals, meats, seafood, etc. may be mixed as needed. In order to dissolve (A) and (B), or the powdery preparation for a filling-like food of the present invention more sufficiently in the liquid material, it is preferable to mix the solid materials after mixing (A) and (B), or the powdery preparation for a filling-like food of the present invention with the liquid material. In the method for producing a filling-like food of the present invention, the amount of (A) and (B) to be mixed, or the amount of the powdery preparation for a filling-like food of the present invention to be mixed can be appropriately adjusted according to the type and content of (B) the thickening agent, the physical properties of the desired filling-like food, etc. The amount of (A) and (B) to be mixed, the amount of the powdery preparation for a filling-like food of the present invention to be mixed, as the total of (A) and (B), is preferably 0.5% by mass or more, more preferably 1 to 6% by mass, and even more preferably 2 to 5% by mass with respect to the entire filling-like food material.In the production method of the present invention, the step of mixing the (A) and the (B), or the powdery preparation for filling-like food with a liquid material may include a heating step. However, as described above, since the powdery preparation for filling-like food is sufficiently dissolved without going through a heating step, it is preferable not to include a heating step or to perform a heating step at about 60°C or lower so as not to impair the flavor of the raw materials. The heating step may be at 50°C or lower, or may be at 40°C or lower.

[0017] As another aspect, the production method of the filling-like food of the present invention includes a step of mixing the (A) and the (B) with water substantially simultaneously, or mixing the powdery preparation for filling-like food of the present invention with water to prepare a preparation solution for filling-like food, and a step of mixing the preparation solution for filling-like food with other materials. First, by mixing the (A) and the (B) with water substantially simultaneously, or by mixing the powdery preparation for filling-like food of the present invention with water, even if the (B) thickener is a thickener that is difficult to dissolve at low temperatures, it becomes easy to disperse and is sufficiently dissolved without going through a heating step. Therefore, in the subsequent step, by mixing with other materials, a filling-like food having higher shape retention, good melt-in-the-mouth property, and no impairment of the flavor of the raw materials can be produced. In addition, the step of mixing the (A) and the (B), or the powdery preparation for filling-like food with water to prepare a preparation solution for filling-like food, and / or the step of mixing the preparation solution for filling-like food with other materials may include a heating step. However, as described above, since the powdery preparation for filling-like food is sufficiently dissolved without going through a heating step, it is preferable not to include a heating step or to perform a heating step at about 60°C or lower so as not to impair the flavor of the raw materials. The heating step may be at 50°C or lower, or may be at 40°C or lower.

[0018] In the method for producing a filling-like food of the present invention, there are no particular restrictions on other materials to be mixed with the preparation solution for the filling-like food, and examples include liquid materials other than the above-mentioned water, solid materials, and other powder materials that may be included in the powdery preparation for the filling-like food. Further, particularly when (B) a thickener includes a thickener that gels by reacting with divalent metal ions such as pectin, alginic acid, and gellan gum, as other materials, it is preferable to contain materials containing divalent metal ions such as calcium ions and magnesium ions, for example, calcium chloride, magnesium chloride, dairy products such as milk, and the like. When (B) a thickener includes a thickener that gels by reacting with divalent metal ions, it is preferable to mix with a material containing divalent metal ions after the powdery preparation for the filling-like food is sufficiently dissolved. Alternatively, when a material containing divalent metal ions is mixed during the dissolution of the powdery preparation for the filling-like food in the case where a thickener that gels by reacting with divalent metal ions is included as the thickener, it is preferable to simultaneously mix a buffer salt (such as sodium pyrophosphate, sodium citrate, and sodium metaphosphate).

[0019] The filling-like food produced by the method for producing a filling-like food of the present invention includes, for example, fillings stuffed or sandwiched in bakery products such as bread, cakes, pies, crackers, and cream puffs, and toppings applied on top of those bakery products. It can also be used as an easily swallowable food for use in care foods and the like. The filling-like food obtained by the production method of the present invention is a filling-like food having high shape retention, good melt-in-the-mouth property, and no loss of the flavor of the raw materials. As described above, the present invention is also related to a method for improving the shape retention of a filling-like food, which uses the production method of the present invention when producing the filling-like food. Preferred embodiments of the method for producing a filling-like food of the present invention and the method for improving the shape retention of the filling-like food of the present invention are the same as the preferred embodiments of the powdery preparation for the filling-like food of the present invention.

Examples

[0020] Hereinafter, the present invention will be described in detail with reference to examples. 1. Preparation of powdery preparation for filling-like food With the formulations shown in Table 1, the powdery preparation materials for filling-like food were mixed to prepare the powdery preparations for filling-like food of each example and comparative example. 2. Preparation of filling-like food With the formulations shown in Table 1, the powdery preparation for filling-like food adjusted in 1. above and other materials were mixed at room temperature (about 25°C) to prepare filling-like food. The materials used were total sugar glucose 1 (Glu Final (manufactured by San-Ei Sugar Co., Ltd.)), total sugar glucose 2 (Glu Final 2000 (manufactured by San-Ei Sugar Co., Ltd.)), total sugar glucose 3 (Glu Final J (manufactured by San-Ei Sugar Co., Ltd.)), pectin (LM pectin) (UNIPECTINE LMSN325CITRUS (manufactured by Unitec Foods Co., Ltd.)), xanthan gum (Kimica xanthan (manufactured by Kimica Corporation)), dextrin (Sandek (manufactured by Sanwa Starch Industry Co., Ltd.)), pregelatinized starch (Matsunolin M (manufactured by Matsutani Chemical Industry Co., Ltd.)), Ca: (calcium lactate (manufactured by Musashino Chemical Laboratory Co., Ltd.)), blueberry (blueberry jam (manufactured by Taka Food Industry Co., Ltd.)). In Comparative Example 9 and Comparative Example 10, the powdery preparation for filling-like food was dissolved by heating to 80°C during mixing. 3. Evaluation of filling-like food Regarding the filling-like food prepared in 2. above, the shape retention, melt-in-the-mouth property, and flavor of the ingredients were evaluated according to the following criteria. Also, the solubility during the preparation of the filling-like food (whether it forms lumps when the liquid material and the powdery preparation for filling-like food are mixed) was evaluated according to the following criteria. Each evaluation result was determined by a panel of 10 trained experts through discussion. The results are shown in Table 1. (1) Shape retention 5: Completely retains the extruded shape, very good 4: The extruded shape slightly collapses, good 3: The extruded shape slightly collapses, slightly good 2: The extruded shape has collapsed, slightly poor 1: Does not retain the extruded shape, poor (2) Melt-in-the-mouth property 5: Very good 4: Good 3: Slightly good 2: Slightly bad 1: Very bad (3) Solubility (Does it form lumps?) 5: Does not form lumps and dissolves quickly, very good 4: Slight lumps can be seen but dissolves quickly, good 3: Slight lumps can be seen, good 2: Lumps can be seen, slightly bad 1: Many lumps can be seen, bad (4) Flavor of the material 5: Very good 4: Good 3: Slightly good 2: Slightly bad 1: Bad

[0021]

Table 1

[0022] As shown in Table 1, the filling-like foods of Examples 1 to 9 prepared using a powdery preparation for filling-like foods containing total sugar glucose or crystalline maltose and a thickener had high evaluations in terms of shape retention, melt-in-the-mouth property, solubility, and flavor of the ingredients. On the other hand, as for the filling-like food of Comparative Example 1 using only pectin as the thickener as the powdery preparation for filling-like foods, the evaluations of shape retention and solubility were low, and as for the filling-like food of Comparative Example 2 using only xanthan gum as the thickener, all the evaluations were low. Also, as for the filling-like food of Comparative Example 3 using granulated sugar instead of total sugar glucose and crystalline maltose, the evaluations of shape retention, solubility, and flavor of the ingredients were low. In Comparative Example 4 where the blending amount of granulated sugar was increased, although the solubility was slightly improved, the flavor of the ingredients was further reduced due to the sweetness of granulated sugar. As for the filling-like food of Comparative Example 5 using dextrin, the evaluations of shape retention and solubility were low. As for the filling-like food of Comparative Example 6 using pregelatinized starch, the evaluations of shape retention, melt-in-the-mouth property, and flavor of the ingredients were low. Furthermore, as for the filling-like foods of Comparative Example 7 using hydrated crystalline glucose and Comparative Example 8 using anhydrous crystalline glucose instead of total sugar glucose and crystalline maltose, the evaluations of shape retention and solubility were low. Also, as for the filling-like foods of Comparative Examples 9 and 10 heated to sufficiently dissolve the thickener using hydrated crystalline glucose, although the shape retention and solubility were improved, the flavor of the ingredients was reduced.

[0023] From the above, it was shown that by using a powdery preparation for filling-like foods containing (A) total sugar glucose and / or crystalline maltose and (B) a thickener, even when manufactured without going through a heating process, the thickener can be sufficiently dissolved, and a filling-like food having high shape retention, good melt-in-the-mouth property, and not losing the flavor of the ingredients can be manufactured.

[0024] Note that the present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

Industrial Applicability

[0025] With the powdery preparation for filling-like foods of the present invention, even when produced at a low temperature without going through a heating process, the thickener is sufficiently dissolved, so that it is possible to produce a filling-like food having high shape retention, good melt-in-the-mouth property, and not losing the flavor of the ingredients. Therefore, it is possible to easily provide a filling for high-quality bakery products and an easily swallowable food that can be prepared without heating. In addition, since a heating process is not required, energy consumption related to production can be reduced.

Claims

1. (A) Total sugar glucose and / or crystalline maltose, and (B) A thickening agent A powdery preparation for a filling-like food containing the same.

2. The powdery preparation for a filling-like food according to claim 1, wherein the component (A) is a spray-dried product.

3. The powdery preparation for a filling-like food according to claim 1, wherein the component (B) contains pectin.

4. The powdery preparation for a filling-like food according to claim 1, wherein the mass ratio of the contents of the component (A) to the component (B) ((A):(B)) is 1:10 to 10:

1.

5. A method for producing a filling-like food, comprising the step of mixing (A) total sugar glucose and / or crystalline maltose, and (B) a thickening agent with a liquid material substantially simultaneously.

6. A method for producing a filling-like food, comprising the step of mixing the powdery preparation for a filling-like food according to claim 1 with a liquid material.

7. A method for producing a filling-like food, comprising the step of mixing the powdery preparation for a filling-like food according to claim 1 with water to prepare a preparation solution for a filling-like food, and the step of mixing the preparation solution for a filling-like food with other materials.

8. The method for producing a filling-like food according to any one of claims 5 to 7, comprising the step of mixing a material containing a divalent metal ion.

9. A method for improving the shape retention of a filling-like food, comprising using the production method according to any one of claims 5 to 7 when producing the filling-like food.

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