Method of manufacturing food products using Appareil

Abstract

To provide a method for manufacturing food products using an appareil (a type of custard mixture) in which the ingredients sink to an appropriate depth, without compromising the appearance or quality, and without impairing the taste, texture, etc., of the appareil. [Solution] The present invention provides a method for producing food products using appareil, which includes the step of heating the appareil raw material mixture and then adding egg white and mixing further.

Description

Technical Field

[0001] The present invention relates to a method for producing foods using an appliqué.

Background Art

[0002] In the production of foods using an appliqué with ingredients placed thereon, such as the production of quiches, etc., with the diversification of the arrangement of products in restaurants, the mainstream production method is to fill a commercially available pre-heated appliqué with dough, place arbitrary ingredients thereon, and bake them. However, in this method, the ingredients on the appliqué sink in excessively, resulting in a decline in the appearance quality, which is not preferable. On the other hand, when adding auxiliary materials to the appliqué to improve the appearance quality, problems such as the taste, texture, etc. of the appliqué being impaired occur.

[0003] Under the above circumstances, when producing foods using an appliqué with ingredients placed thereon, a method for simultaneously solving the above problems in appearance, taste, texture, etc. is required.

[0004] Patent Document 1 discloses baked confectioneries with little shrinkage during baking and little change in texture over time, and a quiche is cited as an example of a baked confectionery. However, the invention disclosed in Patent Document 1 is not related to the appliqué filled in the quiche, but to the dough itself filled with the appliqué.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to provide a method for manufacturing food products using an appareil, in which ingredients are placed on top of the appareil, such that the ingredients sink to an appropriate degree without degrading the appearance quality, and the taste, texture, etc., of the appareil are not impaired. [Means for solving the problem]

[0007] The inventors of the present invention discovered that by heating the mixture of ingredients for the batter, adding egg whites, freezing it, and then placing the toppings on top and baking it, the toppings on the batter sink to an appropriate degree without degrading its appearance quality, and the taste and texture of the batter are not compromised. Based on this finding, they furthered their research and completed the present invention. In other words, the present invention is as follows:

[0008] [1] A method for producing food products using appareil, comprising the step of heating the appareil raw material mixture and then adding egg white and mixing further. [2] The manufacturing method according to [1] above, further comprising the step of adding and mixing egg whites, followed by the step of placing the ingredients on top of the heated appareil. [3] The manufacturing method according to [1] or [2] above, wherein the mixture of appareil raw materials contains 45% by weight or less of egg yolk or 55% by weight or less of whole egg. [4] The manufacturing method according to [1] or [2] above, wherein the appareil raw material mixture contains 5% to 20% by weight of egg yolk or 7.5% to 30% by weight of whole egg. [5] The manufacturing method according to any one of [1] to [4] above, wherein the amount of egg white added is 0.5% to 8% by weight of the total weight of the appareil raw material mixture as solid content when dry. [6] The manufacturing method according to any one of [1] to [4] above, wherein the amount of egg white added is 1.5% to 5% by weight of the total weight of the appareil raw material mixture as solid content when dry. [7] The manufacturing method according to any one of [1] to [6] above, wherein the egg white is egg white powder. [8] The manufacturing method according to any one of [1] to [7] above, wherein the temperature at which the appareil raw material mixture is heated is between 65°C and 75°C. [9] The manufacturing method according to any of [1] to [8] above, wherein the food product using the appareil is a quiche.

[10] A method for producing a food product using an appareil with toppings, comprising the steps of heating an appareil raw material mixture, adding egg whites and mixing further, and then placing the toppings on top of the heated appareil and heating further, wherein the appearance quality is not reduced and the taste and texture of the appareil are maintained or improved.

[11] The method according to

[10] above, wherein the appareil raw material mixture contains 45% by weight or less of egg yolk or 55% by weight or less of whole egg.

[12] The method according to

[10] above, wherein the appareil raw material mixture comprises 5% to 20% by weight of egg yolk or 7.5% to 30% by weight of whole egg.

[13] The method according to any one of the above

[10] to

[12] , wherein the amount of egg white added is 0.5% to 8% by weight of the total weight of the appareil raw material mixture as solid content when dry.

[14] The method according to any one of the above

[10] to

[12] , wherein the amount of egg white added is 1.5% to 5% by weight of the total weight of the appareil raw material mixture as solid content when dry.

[15] The method according to any of the above

[10] to

[14] , wherein the egg white is egg white powder.

[16] The method according to any of the above

[10] to

[15] , wherein the temperature at which the appareil raw material mixture is heated is between 65°C and 75°C.

[17] The method according to any of the above

[10] to

[16] , wherein the food using the appareil is a quiche. [Effects of the Invention]

[0009] The present invention provides a method for manufacturing food products using an appareil, in which ingredients are placed on top of the appareil, such that the ingredients sink to an appropriate degree without degrading the appearance quality, and the taste, texture, etc., of the appareil are not impaired. [Modes for carrying out the invention]

[0010] 1. Method for manufacturing food products using the appareil. The present invention provides a method for producing food products using appareil (hereinafter also referred to as "the production method of the present invention"), which includes the step of heating the appareil raw material mixture and then adding egg white and mixing further.

[0011] In the present invention, the appareil in the appareil raw material mixture is a liquid dough containing eggs and milk components, and may optionally contain water, oils and fats, emulsifiers, wheat flour, sugar, salt, etc. That is, the appareil raw materials in the appareil raw material mixture refer to eggs (egg yolks, whole eggs, etc.) and milk components, as well as water, oils and fats, emulsifiers, wheat flour, sugar, salt, etc., used as needed, and the appareil raw material mixture refers to the mixture obtained by mixing these appareil raw materials. Here, the mixing conditions are not particularly limited, and conditions that are normally used in appareil preparation can be used.

[0012] The oils and fats are not particularly limited as long as they can be used as food ingredients. Examples include vegetable oils such as canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and animal oils such as beef tallow, lard, chicken tallow, mutton tallow, and whale oil. Among these, vegetable oils are preferred, and palm oil is particularly preferred. In addition, as oils and fats, transesterified oils obtained by transesterification of the above-mentioned oils and fats, and hydrogenated oils obtained by hydrogenating the above-mentioned oils and fats can also be used. Furthermore, the oils and fats may be refined (such as salad oil). These oils and fats may be used individually or in combination of two or more. Oils and fats can be readily obtained or prepared according to methods commonly used in the food industry, and commercially available products may also be used.

[0013] Dairy products are not particularly limited and include, for example, milk, condensed milk, powdered milk (skim milk powder, whole milk powder, cream powder, whey powder, sweetened milk powder, etc.), and cream (fresh cream, etc.). Milk, condensed milk, and powdered milk are preferred, and condensed milk and skim milk powder are more preferred. These dairy products may be used individually or in combination of two or more. Dairy products are readily available or can be prepared according to methods commonly used in the food industry, and commercially available products may also be used.

[0014] The emulsifier is not particularly limited as long as it can be used as a food ingredient, and examples include lecithin, enzymatically hydrolyzed lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, etc. These emulsifiers may be used individually or in combination of two or more. Emulsifiers are readily available or can be prepared according to methods commonly used in the food industry, and commercially available products may also be used.

[0015] The appareil raw material mixture used in the present invention preferably contains 45% by weight or less of egg yolk or 55% by weight or less of whole egg, and more preferably contains 5% to 20% by weight of egg yolk or 7.5% to 30% by weight of whole egg. Further, the appareil raw material mixture used in the present invention preferably contains 45% by weight or less of egg yolk, and more preferably contains 5% to 20% by weight of egg yolk.

[0016] Examples of the egg white used in the present invention include liquid raw egg white obtained by separating egg yolk from the egg contents after cracking an egg and removing the eggshell, heat-sterilized egg white, frozen egg white, sterilized frozen egg white, egg white powder (dried egg white), and the like. Among them, egg white powder is preferable. Egg white can be easily obtained or prepared according to methods commonly practiced in the food field, and commercially available products may be used for egg white powder and the like.

[0017] In the production method of the present invention, the addition amount of egg white, in terms of the solid content at the time of drying (for example, when the egg white is egg white powder, its weight; when the egg white is liquid, the weight after drying), is preferably 0.5% to 8% by weight with respect to the total weight of the appareil raw material mixture, and more preferably 1.5% to 5% by weight.

[0018] In this specification, "food using appareil" means food produced using appareil and is not particularly limited. Specifically, examples include quiche, flan, soufflé, tart, baked cheese cake, babaroa, genoise, etc., and among them, quiche is preferable.

[0019] In the production method of the present invention, the method of heating the appareil raw material mixture is not particularly limited. For example, after reaching a certain temperature, it is preferable to maintain the temperature for a certain period of time. The certain temperature is preferably a temperature between 60°C and 80°C (including 60°C and 80°C; the same applies hereinafter), more preferably a temperature between 65°C and 75°C, and even more preferably a temperature around 70°C. Further, the certain period of time is usually 10 seconds to 10 minutes, preferably 20 seconds to 5 minutes, and more preferably 30 seconds to 3 minutes.

[0020] In the production method of the present invention, the method of adding and mixing egg white after heating the appareille raw material mixture is not particularly limited, and it is usually added and mixed at room temperature. When the egg white is egg white powder, pre-heated egg white powder may be used.

[0021] In the production method of the present invention, an appareille food product can be obtained by further heating, for example, the heated appareille raw material mixture to which egg white has been added. The method of this further heating is not particularly limited, and can be appropriately set according to the type of the appareille food product, etc., and examples include baking (including oven heating), microwave heating, etc.

[0022] In one aspect, the production method of the present invention includes a step of placing ingredients on the heated appareille after the step of adding and mixing egg white. When the production method of the present invention includes this step, an appareille food product with ingredients placed thereon can be produced by the production method of the present invention.

[0023] The ingredients used in the present invention generally refer to ingredients placed on the appareille in an appareille food product, and are not particularly limited. Specifically, vegetables (fruiting vegetables, leafy vegetables, root vegetables, etc.), fruits, mushrooms, cheese, chocolate, ganache, nuts, meat, ham, bacon, etc. can be mentioned. Among them, sweet potato, asparagus, broccoli, bell pepper, carrot, mushroom, potato, etc. are preferable, and potato is more preferable.

[0024] The form of the ingredients is not particularly limited and can be appropriately set according to the type of the ingredients, etc., and examples include the form of the ingredients as they are, the form cut into various shapes such as cubes. The method of placing the ingredients on the heated appareille is also not particularly limited, and examples include static placement, partial embedding, etc. Further, after the step of adding and mixing egg white, the heated appareille may be frozen, and the ingredients may be placed on the frozen heated appareille.

[0025] In the manufacturing method of the present invention, instead of heating the egg white-containing mixture of appareil ingredients (i.e., heating the appareil ingredients mixture simultaneously with the egg white), or heating the egg white-containing mixture of appareil ingredients, the egg white is added and mixed after heating the mixture of appareil ingredients (i.e., egg white is added to the heated appareil afterwards). This provides the effect that, for example, when manufacturing food products using appareil with toppings, the toppings on the appareil sink to an appropriate degree, preventing a deterioration in appearance quality, and ensuring that the taste, texture, etc., of the appareil are not impaired. The taste, texture, etc., of the appareil can be evaluated by a trained expert panel, as shown in the test examples described later.

[0026] 2. A method for maintaining or improving the taste and texture of a food product using an appareil without compromising its appearance quality. The present invention also provides a method (hereinafter also referred to as "the method of the present invention") for producing food products using an appareil with toppings, which includes the steps of heating the appareil raw material mixture, adding egg whites and mixing further, and then placing the toppings on top of the heated appareil and baking, in which the appearance quality is not deteriorated and the taste and texture of the appareil is maintained or improved.

[0027] The ingredients, batter, food products using batter, batter ingredients, batter ingredient mixture, and egg whites are as described above in the manufacturing method of the present invention. The methods of heating the batter ingredient mixture, adding egg whites and mixing further, placing the ingredients on top of the heated batter, and baking are also as described above in the manufacturing method of the present invention.

[0028] "Degrading the appearance quality" means that the sinking of the ingredients after the process of placing them on top of the heated batter and baking is appropriate. For example, if the ingredients are boiled potatoes cut into 15mm cubes, this means that the height of the ingredients protruding from the top of the batter is 4mm to 10mm. "Maintaining or improving the taste and texture of the batter" means that the overall evaluation of the batter's melt-in-the-mouth quality (the feeling of the batter breaking apart in the mouth when pressed with the tongue), body (the feeling of the batter lingering on the tongue and leaving a distinct aftertaste), and clean finish (the feeling that the oil flavor contained in the batter does not linger) is maintained or improved (in short, "not impaired"). The taste and texture of the batter can be evaluated by a trained expert panel, as shown in the test examples described later.

[0029] Next, the present invention will be specifically described with reference to examples, but the present invention is not limited in any way by these examples. [Examples]

[0030] In the examples, unless otherwise specified, each ingredient is readily available or can be prepared according to methods commonly used in the food industry, or is commercially available.

[0031] Reference Example 1 (Confirming the appropriate amount of egg yolk or whole egg to add) Egg yolks or whole eggs and vegetable cream (prepared by mixing water: 53%, palm oil: 40%, skim milk powder: 4%, sugar: 2%, and emulsifier: 1%) in the proportions shown in Table 1 were mixed using a hand blender. The resulting mixture was then placed in a pot and heated over a bain-marie, stirring with a rubber spatula until it reached 70°C and heated for 1 minute. The state of the resulting heated custard was visually inspected using the evaluation scale shown below. The results are shown in Table 1.

[0032] [Evaluation scale] • The state of the mixture ○: The entire state is liquid. △: Partially coagulated ×: Small clumps derived from eggs are formed throughout.

[0033] [Table 1]

[0034] As shown in Table 1, when the proportion of egg yolk is 40% by weight or less, and the proportion of whole egg is 50% by weight or less, the state of the heated custard is not significantly impaired, and a desirable texture can be obtained in the heated custard.

[0035] Example 1 (Preparation of a mock quiche; egg white powder added after heating of the mixture of ingredients for the custard) The egg yolks (12% by weight) and vegetable cream (prepared by mixing water: 53%, palm oil: 40%, skim milk powder: 4%, sugar: 2%, and emulsifier: 1%) (88% by weight), which are the raw materials for the custard, were mixed and heated to 70°C for 1 minute while stirring. Then, after cooling to 20°C, egg white powder ("Egg White Powder": Taiyo Kagaku Co., Ltd.) (3% by weight relative to the total weight of the custard raw material mixture) was added and mixed to obtain the custard. The obtained custard was filled to a height of 22 mm into an oval silicone mold measuring 59 mm in length and 78 mm in width. This was rapidly frozen in a freezer set to -30°C for 30 minutes to obtain frozen custard, which was then stored in a freezer set to -18°C. Next, a 15mm cube of boiled potato was placed on top of the frozen custard mixture and baked in a preheated oven at 200°C for 20 minutes to obtain a pseudo-quiche (inside the silicone mold).

[0036] Comparative Example 1 (Preparation of a pseudo-quiche; egg white powder is heated simultaneously with the mixture of appareil ingredients) After mixing the egg yolk (12% by weight) and vegetable cream (prepared by mixing water: 53%, palm oil: 40%, skim milk powder: 4%, sugar: 2%, and emulsifier: 1%) (88% by weight), egg white powder ("Egg White Powder": Taiyo Kagaku Co., Ltd.) (3% by weight relative to the total mixture of egg white ingredients) was added and mixed further. The resulting mixture was heated to 70°C for 1 minute while stirring, and then cooled to 20°C to obtain the egg white mixture. The obtained egg white mixture was filled into an oval silicone mold measuring 59 mm in length and 78 mm in width to a height of 22 mm. This was rapidly frozen in a freezer set to -30°C for 30 minutes to obtain the frozen egg white mixture, which was then stored in a freezer at -18°C. Next, a 15mm cube of boiled potato was placed on top of the frozen custard mixture and baked in a preheated oven at 200°C for 20 minutes to obtain a pseudo-quiche (inside the silicone mold).

[0037] Comparative Example 2 (Preparation of the mixture; without the addition of egg white powder) Egg yolks (12% by weight) and vegetable cream (prepared by mixing water: 53%, palm oil: 40%, skim milk powder: 4%, sugar: 2%, and emulsifier: 1%) (88% by weight), which are the raw materials for the custard, were mixed and heated to 70°C for 1 minute while stirring. Then, it was cooled to 20°C to obtain the custard. The obtained custard was filled to a height of 22mm into an oval silicone mold measuring 59mm in length and 78mm in width. This was rapidly frozen in a freezer set to -30°C for 30 minutes to obtain frozen custard, which was then stored in a freezer set to -18°C. After that, one 15mm cube of boiled potato was placed on top of the frozen custard and baked in a preheated oven at 200°C for 20 minutes to obtain a pseudo-quiche (inside the silicone mold).

[0038] Test Example 1 (Evaluation) For each of the pseudo-quiches (inside the silicone mold) obtained in Example 1 and Comparative Examples 1-2, a trained panel of five experts tasted them and evaluated the taste, texture, melt-in-the-mouth quality, body, and clean aftertaste of the custard filling through discussion using the evaluation scales shown below. A score of 4 or higher in any of the categories of melt-in-the-mouth quality, body, and clean aftertaste indicates a good overall evaluation of the taste, texture, and other aspects of the custard filling.

[0039] [Evaluation scale] • Melt-in-the-mouth texture: The sensation of the mixture breaking apart in the mouth when pressed with the tongue. 5 points: It easily breaks apart with just a light press of the tongue and has an extremely smooth texture. 4 points: It breaks apart easily with just a light press of the tongue and has a smooth texture. 3 points: It can be easily broken down by pressing with the tongue, but it has a slightly rough texture. Points 2: It can be broken down by pressing with the tongue, but the solid parts of the batter are noticeable, resulting in a rough texture. 1 point: It doesn't loosen even when pressed with the tongue.

[0040] • Body: The batter lingers on the tongue, leaving a distinct aftertaste. 5 points: It lingers on the tongue for a long time, and the aftertaste is noticeable. 4 points: It lingers on the tongue and leaves an aftertaste. 3 points: It lingers on the tongue, but the aftertaste is somewhat weak. Points 2: It only lingers on the tongue for a short time, leaving a weak aftertaste. 1 point: It disappears from the tongue almost immediately, leaving virtually no aftertaste.

[0041] • Clean aftertaste: The oily flavor from the batter doesn't linger. 5 points: It's not greasy, and you can really taste the egg flavor in the batter. 4 points: It's not greasy, and you can taste the flavor of the eggs in the batter. 3 points: It's a little oily, and the egg flavor in the batter is somewhat difficult to discern. Points 2: It's oily, and the egg flavor in the batter is hard to discern. 1 point: It's very oily, and you can barely taste the egg flavor in the batter.

[0042] Furthermore, for each pseudo-quiche (inside the silicone mold) obtained in Example 1 and Comparative Examples 1-2, the height of the ingredients (potatoes) protruding from the top of the custard was measured. When the height of the ingredients is between 4 mm and 10 mm, the ingredients have settled appropriately, and the appearance quality can be said to be good.

[0043] The results are shown in Table 2.

[0044] [Table 2]

[0045] As shown in Table 2, in the pseudo-quiche of Comparative Example 1, where egg white powder was heated simultaneously with the appareil ingredient mixture, the appearance quality was just barely acceptable, but the aftertaste was not good. In contrast, in the pseudo-quiche of Example 1, where egg white powder was added after heating the appareil ingredient mixture, the ingredients settled appropriately, the appearance quality did not deteriorate, and the overall evaluation of the taste and texture of the appareil was improved.

[0046] Examples 2-5 (Preparation of imitation quiche; egg white powder added after heating of the mixture of ingredients for the custard) The egg yolks and vegetable cream (prepared by mixing water: 53%, palm oil: 40%, skim milk powder: 4%, sugar: 2%, and emulsifier: 1%), which are the raw materials for the custard, were mixed in the proportions (by weight) shown in Table 3. The resulting mixture was heated to 70°C for 1 minute while stirring. Then, after cooling to 20°C, egg white powder ("Egg White Powder": Taiyo Kagaku Co., Ltd.) was added and mixed in the proportions (by weight) shown in Table 3 to obtain the custard. The obtained custard was filled to a height of 22 mm into an oval silicone mold measuring 59 mm in length and 78 mm in width. This was rapidly frozen in a freezer set to -30°C for 30 minutes to obtain frozen custard, which was then stored in a freezer at -18°C. Next, a 15mm cube of boiled potato was placed on top of the frozen custard mixture and baked in a preheated oven at 200°C for 20 minutes to obtain a pseudo-quiche (inside the silicone mold).

[0047] [Table 3]

[0048] Test Example 2 (Evaluation) Each of the simulated quiches (inside the silicone mold) obtained in Examples 2 to 5 was evaluated in the same manner as in Test Example 1. The results, along with those for the simulated quiche obtained in Example 1, are shown in Table 3.

[0049] As shown in Table 3, in the pseudo-quiche in which egg white powder was added after heating the appareil raw material mixture, when the egg yolk content was in the range of 5% to 20% by weight, and when the egg white powder content relative to the total appareil raw material mixture was in the range of 1.5% to 5% by weight, the ingredients settled appropriately without a decrease in appearance quality, and the overall evaluation of the taste and texture of the appareil was improved. [Industrial applicability]

[0050] The present invention provides a method for manufacturing food products using an appareil (a type of custard mixture) in which the ingredients sink to an appropriate degree without degrading the appearance quality, and the taste and texture of the appareil are not compromised. Therefore, the present invention is useful in the food industry.

Claims

1. A method for producing food products using appareil, comprising the step of heating the appareil raw material mixture and then adding egg white and mixing further.

2. The manufacturing method according to claim 1, further comprising the step of adding and mixing egg whites, followed by the step of placing ingredients on top of the heated custard.

3. The manufacturing method according to claim 1, wherein the mixture of appareil raw materials contains 45% by weight or less of egg yolk or 55% by weight or less of whole egg.

4. The manufacturing method according to claim 1, wherein the appareil raw material mixture contains 5% to 20% by weight of egg yolk or 7.5% to 30% by weight of whole egg.

5. The manufacturing method according to claim 1, wherein the amount of egg white added is 0.5% to 8% by weight of the total weight of the appareil raw material mixture, as a solid content when dry.

6. The manufacturing method according to claim 1, wherein the amount of egg white added is 1.5% to 5% by weight of the total weight of the appareil raw material mixture, as a solid content when dry.

7. The manufacturing method according to claim 1, wherein the egg white is egg white powder.

8. The manufacturing method according to claim 1, wherein the temperature at which the appareil raw material mixture is heated is between 65°C and 75°C.

9. The manufacturing method according to any one of claims 1 to 8, wherein the food product using the appareil is a quiche.

10. A method for producing food products using an appareil with toppings, comprising the steps of heating the appareil raw material mixture, adding egg whites and mixing further, and then placing the toppings on top of the heated appareil and heating further, wherein the appearance quality of the food product is not deteriorated, and the taste and texture of the appareil are maintained or improved.

11. The method according to claim 10, wherein the mixture of appareil ingredients contains 45% by weight or less of egg yolk or 55% by weight or less of whole egg.

12. The method according to claim 10, wherein the appareil raw material mixture comprises 5% to 20% by weight of egg yolk or 7.5% to 30% by weight of whole egg.

13. The method according to claim 10, wherein the amount of egg white added is 0.5% to 8% by weight of the total weight of the appareil raw material mixture, as a solid content when dry.

14. The method according to claim 10, wherein the amount of egg white added is 1.5% to 5% by weight of the total weight of the appareil raw material mixture, as a solid content when dry.

15. The method according to claim 10, wherein the egg white is egg white powder.

16. The method according to claim 10, wherein the temperature at which the appareil raw material mixture is heated is between 65°C and 75°C.

17. The method according to any one of claims 10 to 16, wherein the food product using the appareil is a quiche.

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