Paste-like oily foods and filled foods

Abstract

The primary objective of this technology is to provide a paste-like oily food that can suppress hardening of the texture after baking, even when the filled food is manufactured by wrapping a paste-like oily food inside another food. [Solution] As a result of diligent research, the present inventors have found that by including an organic acid such as citric acid or tartaric acid in a paste-like oily food containing oil and sucrose, it is possible to suppress the hardening of the texture of the paste-like oily food after baking, even when the filled food is manufactured by wrapping the paste-like oily food inside another food.

Description

【Technical Field】 【0001】 The present technology relates to paste-like oily foods and filled foods. More specifically, it relates to paste-like oily foods used for manufacturing filled foods by wrapping them with food dough, and filled foods obtained by wrapping such paste-like oily foods with food dough. 【Background Art】 【0002】 Conventionally, technologies related to paste-like oily foods such as soft chocolate that are filled in bakery food dough and baked are known. 【0003】 For example, Patent Document 1 below discloses a soft chocolate containing phospholipids and containing fats and oils and sugar satisfying specific conditions, and a food obtained by filling such soft chocolate in bakery food dough and baking it. 【Prior Art Documents】 【Patent Documents】 【0004】 【Patent Document 1】 WO2019 / 194081 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0005】 There is a great demand for filled foods manufactured by filling food dough made of cereal-containing foods such as bread and confectionery with paste-like oily foods such as soft chocolate. On the other hand, when baking is performed during the manufacturing process of such filled foods, the paste-like oily foods in the filled foods may harden due to baking. 【0006】 The main object of the present technology is to provide a paste-like oily food that can suppress the hardening of the texture after baking even when baking a filled food manufactured by filling a paste-like oily food. 【Means for Solving the Problems】 【0007】 As a result of diligent research, the present inventors have found that by including an organic acid such as citric acid or tartaric acid in a paste-like oily food containing oil and sucrose, it is possible to suppress the hardening of the texture of the paste-like oily food after baking, even when the filled food is manufactured by wrapping the paste-like oily food inside another food. 【0008】 In other words, this technology provides a paste-like oily food product containing oils and fats, sucrose, and organic acids. In the paste-like oily food of this technology, the sucrose content may be 25% by mass or more based on 100% by mass of the paste-like oily food. Furthermore, the organic acid may be contained in an amount of 0.08 to 7.5 parts by mass per 100 parts by mass of sucrose. In the paste-like oily food of this technology, the organic acid may be citric acid or tartaric acid. In the paste-like oily food of this technology, the amount of water contained in the paste-like oily food may be 3% by mass or less based on 100% by mass of the paste-like oily food. The paste-like oily food product of this technology may be used after being wrapped in food dough and then baked. 【0009】 Next, this technology provides a food product in which the paste-like oily food product of this technology is wrapped in food dough. Furthermore, this technology provides a wrapped food product in which the paste-like oily food product of this technology is wrapped in food dough and baked. These food doughs may be formed from grain-based foods. [Modes for carrying out the invention] 【0010】 Preferred embodiments of the present technology are described below. However, the embodiments shown below are merely examples of typical embodiments of the present technology, and the present technology is not limited to these preferred embodiments, but can be freely modified within the scope of the present technology. 【0011】 [Paste-like oily food] The paste-like oily food product relating to this technology contains organic acids in addition to oils and fats and sucrose. In this specification, "paste" refers to a material in which solid components are dispersed in a continuous phase and which is plastic at 25°C. In this specification, "plastic at 25°C" means that the maximum value measured at 25°C using a rheometer (Shimadzu Texture Analyzer / EZ-S200N) with a 15mm diameter cylindrical jig compressed at 1mm / sec to 10mm is 40N or less. Examples of paste-like foods include those called creams and fillings. 【0012】 Furthermore, in this specification, "paste-like oily food" refers to a food in which solids are dispersed in an oily continuous phase, and which is plastic at 25°C. Here, "an oily continuous phase" means that the main component of the continuous phase in which the solids are dispersed is an oily continuous phase. In other words, "paste-like oily food" does not include foods in which the main component of the continuous phase is water, such as flower paste. Examples of foods in which the main component of the continuous phase in which the solids are dispersed is an oily continuous phase include soft chocolates. Soft chocolates as referred to here are not limited to those containing cocoa, but include oils and sugars and are manufactured using the conventional methods of chocolate production (mixing, micronization, and refining). 【0013】 The paste-like oily foods to which this technology can be applied are suitably used in filled foods, such as those made by wrapping them in food dough formed from grain flour-containing foods like bread and confectionery. On the other hand, when baking is performed during the manufacturing process of such filled foods, the paste-like oily food inside the filled food may harden due to baking. Possible causes of such hardening include thermal denaturation of components in the paste-like oily food, or the melting of the oil and fat, which is the continuous phase of the paste-like oily food, and its migration into the food dough. 【0014】 This technology is particularly effective in suppressing the hardening of paste-like oily foods containing oils and sucrose during baking. Specifically, by further incorporating organic acids into the paste-like oily food containing oils and sucrose, even when baking is performed during the manufacturing process of products such as filled foods using the paste-like oily food, the paste-like oily food can be softened during baking, thereby reducing the effects of hardening due to baking. 【0015】 Here, "organic acid" refers to an organic compound having at least one carboxyl group (-COOH) in its molecule. Examples of such compounds include citric acid, tartaric acid, malic acid, lactic acid, acetic acid, gluconic acid, malonic acid, succinic acid, fumaric acid, α-ketoglutaric acid, p-coumaric acid, ferulic acid, chlorogenic acid, quinic acid, and orotic acid. The paste-like oily food of this technology contains organic acids in addition to sucrose, which allows the paste-like oily food to soften when baked. 【0016】 The organic acids contained in the paste-like oily food of this technology are not particularly limited as long as they satisfy the above requirements. However, using organic acids having multiple carboxyl groups in their molecule can more effectively suppress hardening during calcination (especially hardening caused by sucrose). Examples of organic acids having multiple carboxyl groups in their molecule include citric acid, tartaric acid, malic acid, gluconic acid, oxalic acid, malonic acid, succinic acid, fumaric acid, and α-ketoglutaric acid from among the organic acids listed above. Among these, citric acid, tartaric acid, and malic acid are preferred, with citric acid and tartaric acid being particularly preferred. These can be used individually, or in combination of multiple types of organic acids. 【0017】 The organic acids contained in the paste-like oily food of this technology may be in the form of salts with sodium, etc., or may be contained as hydrates. However, ester compounds synthesized using the organic acid as a raw material are not included in the organic acids described above. For example, if the organic acid is citric acid, it may be contained in the paste-like oily food of this technology in the form of sodium citrate (trisodium salt), citric acid monohydrate, citric acid dihydrate, etc. On the other hand, ester compounds synthesized using citric acid as a raw material, such as citrate glycerides and citrate esters, which are mainly used as emulsifiers, are not included in the organic acids of this technology. Furthermore, if the organic acid is tartaric acid, it may be contained in the paste-like oily food of this technology not only in the form of optical isomers such as L-tartaric acid and DL-tartaric acid, but also in the form of sodium L-tartrate, sodium DL-tartrate, etc. On the other hand, glyceride tartrate, tartaric acid ester, and other ester compounds synthesized using tartaric acid as a raw material, which are mainly used as emulsifiers, are not included in the organic acids of this technology. 【0018】 Here, "sucrose" refers to a disaccharide in which glucose and fructose are linked by a 1,2-glycosidic bond. The sucrose contained in the paste-like oily food of this technology is not particularly limited, and any sucrose that can be used as a food can be suitably used. 【0019】 Furthermore, "oils and fats" are organic compounds composed of esters of glycerol and fatty acids. The oils and fats contained in the paste-like oily food of this technology are not particularly limited, and any oils and fats that can be used as food can be suitably used. Examples of these oils and fats include vegetable oils and animal fats such as milk fat. Examples of vegetable oils include cocoa butter, coconut oil, palm kernel oil, palm oil, shea butter, illipe butter, rapeseed oil, soybean oil, rice oil, sesame oil, olive oil, and oils and fats that have been processed by fractionation, hardening, transesterification, etc. The oils and fats contained in the paste-like oily food of this technology include not only oils and fats used as raw materials on their own, but also oils and fats in raw materials when oils and fats are included in other components that make up the raw materials. The oil content in a paste-like oily food is not particularly limited as long as the oil forms a continuous phase and can disperse the solids. For example, it can be adjusted to ranges such as 25% by mass or more, 30% by mass or more, 35% by mass or more, or 65% by mass or less, 60% by mass or less, or 55% by mass or less, based on 100% by mass of the paste-like oily food. 【0020】 The paste-like oily food of this technology is a sweet food that can be used by wrapping it in food dough made from flour-containing foods such as bread and confectionery, and contains sucrose. The sucrose content in the paste-like oily food of this technology can be adjusted to any range, such as 25% by mass or more, 30% by mass or more, 33% by mass or more, or 35% by mass or more, based on 100% by mass of the paste-like oily food, according to the desired sweetness. Furthermore, there is no particular upper limit to the sucrose content in the paste-like oily food of this technology, but it can be adjusted to a range such as 60% by mass or less, 55% by mass or less, or 50% by mass or less, based on 100% by mass of the paste-like oily food. 【0021】 As described above, this technology involves adding an organic acid to a paste-like oily food containing oil and fat and sucrose, so that even when baking is performed during the manufacturing process of food using the paste-like oily food, the paste-like oily food can be softened during the baking, and the influence of hardening due to baking can be reduced. In this technology, the organic acid contained in the paste-like oily food is, for example, 0.08 parts by mass or more, more preferably 0.10 parts by mass or more, and still more preferably 0.12 parts by mass or more with respect to 100 parts by mass of sucrose contained in the food, so that the paste-like oily food can be softened during baking, and the influence of hardening due to baking can be reduced. Here, in this specification, "0.08 parts by mass or more with respect to 100 parts by mass of sucrose contained in the food" means that when 100 g of sucrose is contained in the food, the amount of the organic acid contained in the food is 0.08 g or more. 【0022】 The upper limit of the organic acid contained in the paste-like oily food of this technology is not particularly limited, but can be adjusted, for example, within the range of 7.5 parts by mass or less, 6.7 parts by mass or less, 5.0 parts by mass or less, etc. with respect to 100 parts by mass of sucrose contained in the paste-like oily food. 【0023】 In the paste-like oily food of this technology, the main component of the continuous phase in which the solid content is dispersed is oil and fat, and the main component of the continuous phase is not water. More specifically, the water contained in the paste-like oily food of this technology is 3% by mass or less, 2.5% by mass or less, 2% by mass or less with respect to 100% by mass of the paste-like oily food, and the paste-like oily food of this technology may not contain water. 【0024】 The paste-like oily food of this technology may further contain milk powder according to its intended taste. Here, "milk powder" refers to milk or dairy products such as cow's milk or goat's milk from which water has been removed and dried into a powder form. For example, whole milk powder, skim milk powder, partially skimmed milk powder, buttermilk powder, etc. 【0025】 Furthermore, if the paste-like oily food product of this technology contains powdered milk, the paste-like oily food product may harden during baking due to reasons such as thermal denaturation of the components of the powdered milk. Therefore, in order to take advantage of the softening effect of this technology on the paste-like oily food product, it is preferable to adjust the amount of powdered milk in the paste-like oily food product of this technology to, for example, 10% by mass or less, 9% by mass or less, or 8% by mass or less, based on 100% by mass of the paste-like oily food product. 【0026】 Other components that may be contained in the paste-like oily food product of this technology include, for example, flavoring components, emulsifiers, thickeners, sugars other than sucrose, and milk solids other than powdered milk, which are added as needed. 【0027】 If the paste-like oily food product of this technology contains flavoring components, the flavoring components may be appropriately selected from ingredients mainly used for flavoring, such as matcha, fruit powder, egg, coffee, soy milk powder, and fruit juice powder. By adjusting the flavoring components used in the paste-like oily food product of this technology, it is possible to produce, for example, matcha chocolates and strawberry chocolates. 【0028】 When the paste-like oily food product of this technology contains an emulsifier, one or more of the following can be suitably used as the emulsifier: lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbates, etc. 【0029】 If the paste-like oily food product of this technology contains a thickening agent, known thickening agents such as starch, modified starch, and gelling agents (agar, gellan gum, carrageenan, xanthan gum, alginic acid, pectin, gelatin, etc.) can be suitably used as the thickening agent. 【0030】 If the paste-like oily food product of this technology contains sugars other than sucrose, examples of such sugars include glucose, fructose, maltose, isomerized sugar, and sugar alcohols (sorbitol, mannitol, maltitol, xylitol, reduced starch syrup, etc.). These may be used individually or in combination of two or more. 【0031】 If the paste-like oily food product of this technology contains milk solids other than powdered milk, examples of such milk solids include whey protein, casein, sodium caseinate, lactalbumin, etc., and one or more of these may be used in combination. 【0032】 The paste-like oily food product of this technology may contain components other than those mentioned above, as necessary, as long as the desired physical properties are not significantly impaired. 【0033】 [Wrapping food] The paste-like oily food product of this technology is expected to be used after being wrapped in food dough and then baked. As mentioned above, even if the wrapped food product, which is made by wrapping the paste-like oily food product of this technology in food dough, is baked during the manufacturing process, the paste-like oily food product can be softened during the baking process, thereby reducing the effects of hardening caused by baking. 【0034】 The food products containing fillings produced by this technology can be manufactured by wrapping the paste-like oily food product of this technology in food dough. The form in which the paste-like oily food product of this technology is wrapped in food dough is not particularly limited, and any form can be adopted according to the desired food product containing fillings. For example, the entire paste-like oily food product may not be exposed to the outside (i.e., the paste-like oily food product may be completely enclosed inside the food dough), or a portion of the paste-like oily food product may be exposed to the outside. 【0035】 The food products with fillings produced under this technology may be distributed in an unbaked state and then processed by baking or other methods at any location, or they may be distributed in a baked state. Furthermore, the distribution may be carried out in a refrigerated or frozen state. When the food products with fillings produced under this technology are refrigerated or frozen, they can be easily stored as inventory and can be processed suitably at any location and time after transportation. 【0036】 The food dough that can be used in the wrapped food products of this technology may be formed from, for example, a grain flour-containing food. Examples of grain flour-containing foods include bread (white bread, dinner rolls, sweet bread, savory bread, French bread, rye bread, etc.), yeast confectionery (stollen, panettone, kugelhopf, brioche, donuts, etc.), pastries (danishes, croissants, pies, etc.), cakes (butter cakes, sponge cakes, donuts, busse, pancakes, waffles, etc.), bakery products such as biscuits and cookies, Japanese sweets (manju, milk confectionery, steamed buns, castella manju, dorayaki, etc.), noodles (udon, soba, Chinese noodles, pasta, etc.), and dim sum dough (dumplings, shumai, manju, wontons, spring rolls, etc.). The paste-like oily food product of this technology is particularly intended to be wrapped in food dough such as bread, pastries, and cookies to create wrapped food products from among the grain flour-containing foods mentioned above. 【0037】 The grain flours contained in the grain flour-containing foods described above are not particularly limited, but examples include wheat flour, rice flour, corn flour, rye, buckwheat, and soy flour. These may be used individually or in combination of two or more types. 【0038】 Furthermore, this technology can be configured as follows: [1] A paste-like oily food containing oils and fats, sucrose, and organic acids. [2] The paste-like oily food according to [1], wherein the sucrose content is 25% by mass or more based on 100% by mass of the paste-like oily food. [3] A paste-like oily food according to [1] or [2], containing 0.08 to 7.5 parts by mass of the organic acid per 100 parts by mass of sucrose. [4] The paste-like oily food according to any one of [1] to [3], wherein the organic acid is citric acid or tartaric acid. [5] A paste-like oily food according to any one of [1] to [4], further containing powdered milk. [6] The paste-like oily food according to [5], wherein the amount of powdered milk is 10% by mass or less based on 100% by mass of the paste-like oily food. [7] A paste-like oily food according to any one of [1] to [6], wherein the amount of water contained in the paste-like oily food is 3% by mass or less based on 100% by mass of the paste-like oily food. [8] A paste-like oily food according to any one of [1] to [7], which is used after being wrapped in food dough and then baked. A food product in which a paste-like oily food product described in any of [9][1] to [7] is wrapped in food dough. A food product containing a paste-like oily food product as described in any of

[10] , [1] through [7], which is wrapped in food dough and baked.

[11] The food dough is made of a food containing grain flour, as described in [9] or

[10] . [Examples] 【0039】 The technology will be described in detail below based on specific examples. However, this technology is not limited in any way to the examples shown below. 【0040】 <Raw materials> Sugar: Manufactured by Fukutani Co., Ltd. Lactose: Manufactured by First District Association Whole milk powder: Manufactured by Yotsuba Dairy Co., Ltd. Vegetable oil (shortening): Manufactured by J-Oil Mills (product name: Euromelt 20B) Lecithin: Manufactured by ADM Citric acid: Manufactured by Iwata Chemical Industry Co., Ltd. Tartaric acid (L-tartaric acid): Manufactured by Iwata Chemical Industry Co., Ltd. 【0041】 <Preparation of paste-like oily foods> The above raw materials were mixed, pulverized, and refined according to the conventional methods of chocolate manufacturing in the proportions shown in Table 1 to obtain paste-like oily foods of Examples 1-4 containing organic acids, and a comparative example paste-like oily food without organic acids. At 25°C, each of these was measured using a rheometer (Shimadzu Texture Analyzer / EZ-S200N) with a 15mm diameter cylindrical jig compressed to 10mm at 1mm / sec, and the maximum value was 40N or less, confirming that they belonged to the category of paste-like oily foods. 【0042】 Each of these paste-like oily foods was wrapped in puff pastry so that the entire contents of each paste-like oily food were not exposed to the outside, to obtain a filled food product. Each of the resulting filled foods was baked in an oven at 200°C for 20 minutes. 【0043】 [Table 1] 【0044】 <Evaluation of the flexibility of paste-like oily foods> After the baked, filled food products were cooled, five experienced researchers evaluated their softness by comparing them to a comparative example of a paste-like oily food product, comparing the softness to the softness of the paste-like oily food product (how easily it crumbled when pressed with the tongue or teeth) according to the evaluation criteria shown below. The evaluation was on a 5-point scale, with evaluations in 0.5 units also permitted. Table 2 shows the average score of the five researchers and the individual scores of each researcher (A-E). 【0045】 Evaluation Criteria 5: There is a significant difference in softness compared to the comparative example of a paste-like oily food. 4: It feels softer compared to the comparative example of a paste-like oily food. 3: It feels slightly softer compared to the comparative example of a paste-like oily food. 2: Compared to the comparative example of a paste-like oily food, it feels slightly softer, but the difference is difficult to discern. 1: No difference is noticeable compared to the comparative example of a paste-like oily food. 【0046】 [Table 2] 【0047】 From the flexibility evaluation of the paste-like oily food described above, it can be confirmed that by further adding organic acids to a paste-like oily food containing oil and sucrose, even when baking is performed during the manufacturing process of products such as filled foods, the paste-like oily food can be softened during baking, and the effects of hardening due to baking can be suitably reduced.

Claims

[Claim 1] A paste-like oily food containing oils and sucrose is further enriched with organic acids. A method for producing a wrapped food product, comprising wrapping the aforementioned paste-like oily food product in food dough and baking it. [Claim 2] The method for producing a filled food product according to claim 1, wherein the sucrose content is 25% by mass or more based on 100% by mass of the paste-like oily food product. [Claim 3] The method for producing a food product with a filling according to claim 2, wherein the organic acid is contained in an amount of 0.08 to 7.5 parts by mass per 100 parts by mass of sucrose. [Claim 4] The method for producing a food product with a filling according to claim 1, wherein the organic acid is selected from citric acid, tartaric acid, malic acid, lactic acid, acetic acid, gluconic acid, malonic acid, succinic acid, fumaric acid, α-ketoglutaric acid, p-coumaric acid, ferulic acid, chlorogenic acid, quinic acid, and orotic acid. [Claim 5] The method for producing a food product with a filling according to claim 1, wherein the organic acid is citric acid or tartaric acid. [Claim 6] A method for producing a filling food according to claim 1, wherein the amount of water contained in the paste-like oily food is 3% by mass or less based on 100% by mass of the paste-like oily food.

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