JPH01317352A - Sterilized thermally expandable food - Google Patents

Abstract

PURPOSE:To obtain the subject food having excellent taste and flavor, expandable by the reheating after opening the package and capable of easily expanding and giving a souffle simply by heating operation by thermally sterilizing an expandable batter in a closed vessel suppressing the expansion of the batter with pressure. CONSTITUTION:The objective food expandable by the reheating after opening a package is prepared by using a batter containing (A) at least a thermally coagulable protein, (B) starch, (C) oil and fat, (D) a natural paste and (E) an expanding component containing an expansion agent and/or bubbles to impart the food with expandability, and thermally sterilizing the dough in a closed vessel while suppressing the expansion of the dough with pressure. The preferable amounts of the components A, B, C and D are 0.5-10wt.%, 0.1-10wt.%, 1-50wt.% and 0.01-1wt.% based on the total amount of the component E, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to heat-puffed foods that have been subjected to pressure-heat sterilization treatment.

[Conventional technology]

BACKGROUND OF THE INVENTION With the spread of cooking appliances such as microwaves and open cookers in households, instant foods or cooked foods (prepared foods) that are heated and prepared using these appliances have become commercially available.

There are various types of these foods, and they are becoming more and more diverse due to the handmade boom, but one of them is the commercially available powdered premixes for various cakes, breads, kutskies, biscuits, etc. has been done. This premix is a uniform mixture of the necessary ingredients (flour, sugar, shortening, milk powder, dried eggs, baking powder, flavorings, etc.), and can be prepared by adding water, milk, or water and eggs, etc. By batter (seed)
Or adjusted to form dough. Therefore, all that is left to do is heat and bake this batter or dough in a microwave, oven, etc., and the above-mentioned cakes, kutskis, etc. can be easily prepared.

Thus, premix reduces labor.

It has the following advantages: simplification of work, uniformity of quality, reduction of weighing errors and raw material loss, and the possibility of distribution at room temperature.

[Problem to be solved by the invention]

However, on the other hand, this premix has the following problems.

First, each household needs to add moisture such as water to this premix to make batter before heating, but the suitability of adding moisture greatly affects the condition of the finished food. That is, to obtain the desired batter,
The powdered premix must be mixed evenly by adding a predetermined amount of water, etc., and being careful not to form lumps. At this time, it is possible to mix too much water or too little water. Failures such as lumps or clumps are likely to occur.

Needless to say, this will result in poor baking and inferior flavor. In this way, no matter how well a product is prepared at the raw material stage, the final outcome is up to the consumer.

Second, regarding the flavor of the food, premixes, such as eggs, dairy products, and fats and oils, must be dried once so that they can be distributed at room temperature.

Since it uses powdered raw materials, it has the disadvantage that it is difficult to obtain the raw flavor.

Therefore, there is a need for plectoxing foods that do not require complicated preparation at home, can be prepared by simply heating, and can be distributed at room temperature. It becomes mandatory.

Normally, the sterilization treatment applied to prefectsking food is 10
Retort sterilization (heat sterilization), which is carried out at high temperatures above 0°C (for example, 120°C/1 atm), is the mainstream, but the problem here is that the heating for sterilization causes the batter to bake at the same time. It is something that can happen. As a result, heating at home is no longer just a matter of warming things up;
There is no longer a process in which the ingredients change, such as when the hunter expands and the cake, soufflé, etc. is baked, and the enjoyment of cooking cannot be enjoyed.

In particular, the soufflé mentioned above has traditionally been associated with a French dish that is difficult to prepare due to the complicated blending and adjustment of its ingredients; It had to be served fresh and hot, so opportunities to eat it were very limited.

In view of the above circumstances, the present invention provides a plectrum food that has been heat sterilized, is distributed and stored at room temperature, and can be expanded into a soufflé-type food by simply heating it in the microwave or oven at home. The task is to do so.

[Means to solve the problem]

As a result of repeated studies with the above issues in mind, we found that this issue could be solved if the batter prepared to expand when heated was sterilized by heat in a sealed container while applying pressure to prevent expansion. This led to the completion of this invention.

Therefore, the sterilized heat-puffed food according to the present invention is
A sterilized food consisting of a batter that contains at least heat-coagulable protein 7 starch, oil and fat, and has a leavening property, the batter being leavened by containing a leavening agent and/or air bubbles. After imparting properties, it is filled into a sealed container, and heated and sterilized in the same container while being pressurized to prevent swelling. The product can only be expanded by reheating after opening the container. Note that the bubbles are easily formed by adding an emulsifier and causing foaming.

[For production]

The heat-coagulable protein contained in the batter has a foaming effect, trapping gas during expansion and creating a sponge texture. Starch is determined by the amount of solids in the batter ingredients (
It has the effect of adjusting the dry weight of all ingredients other than water, improving the mouthfeel such as softness and fineness, and forming a flour-like structure.Like starch, fats and oils also reduce the solid content in batter ingredients. Added to adjust and improve mouthfeel and flavor. Furthermore, natural thickeners are added which have functions such as retaining and uniformly stabilizing air bubbles, maintaining dispersibility, homogenizing the structure, and imparting a body feel to improve the mouthfeel. The action of this natural sizing agent suppresses the precipitation of starch before gelatinization.

Batter containing these essential ingredients is given leavening properties by the above-mentioned means, and becomes puffed when heated. The expanding agent has the effect of expanding the batter by being decomposed by heating and generating carbon dioxide gas or ammonia gas. The emulsifier is added to assist in foaming properties and to make the batter foamy.

When such batter is subjected to heat treatment for sterilization,
At the same time that heat-coagulable proteins coagulate and starch gelatinizes, the batter normally swells and solidifies. However, in this invention, heat sterilization is carried out while pressurizing inside a closed container, so the container does not burst even if the internal pressure is applied, and therefore the trapped batter expands and increases its own volume. I can't. That is, by this heat sterilization, the batter is solidified while retaining its leavening properties, and the shape of the container is maintained as it is, resulting in a ready-made food that can be distributed and stored at room temperature. Only when the container is opened and reheated does it expand, creating a soufflé-type food.

〔Example〕

The present invention will be explained in detail below while showing examples thereof.

Examples of heat-coagulable proteins include egg white, lactalbumin, gluten, and soybean protein, and are not particularly limited. These can be used alone or in combination, and there are no particular restrictions on the amount of them added, but if there is too little, the bubbles will not be uniformly stabilized and there is a risk that the structure will become watery and sticky. On the other hand, if the amount is too high, there is a tendency for the package to not expand when heated after opening. Therefore, although it varies depending on the type of thermocoagulable protein used, it is generally appropriate to add about 0.5 to 10% by weight based on the total amount of batter.

As the starch, common starches such as corn starch, waxy starch, cane starch, potato starch, wheat starch, rice starch, and tapioca starch can be used alone or in combination. The amount added is
The amount is preferably about 0.1 to 10% by weight based on the total amount of batter.

If added in excess of this range, the odor typical of starch will appear, the structure will become sticky and sticky, and the expansion due to heating after opening may be insufficient, so the amount added may not be below the above value. If so, you may not be able to obtain a spongy texture and flavor.

The oils include soybean oil, coconut oil, and olive oil.

Vegetable oils and fats such as safflower oil, animal oils and fats such as lard and butter, blended oils and fats such as margarine and shortening are not particularly limited. In addition, its properties include fluid type like vegetable oil, plastic type like margarine, and hard type like hard butter.

Needless to say, scales can be arbitrarily selected, such as powdered oils and fats. The amount of the above-mentioned fats and oils used alone or in combination is preferably about 1 to 50% by weight based on the total amount of batter in order to achieve the above-mentioned purpose of addition.

Types of natural thickeners include gum arabic, gum tragacanth, guar gum, locust bean gum, quince seed mucilage, pectin, and alginic acid.

Examples include carrageenan and xanthan gum, and these common types can be used alone or in combination without particular limitation. There are no restrictions on the amount of the compound, but it is 0.
The amount is preferably about 0.01 to 1% by weight. If it is less than this, the purpose of adding natural thickening agent will not be achieved, and on the other hand, if it is added beyond this range, the viscosity will become too high and the foaming property will be reduced, resulting in the above-mentioned There is a possibility that an appropriate batter specific gravity may not be obtained.

Add moisture such as water or milk to the above essential ingredients and stir.
By mixing, a homogenized batter is obtained, but it is appropriate that the final solid content is adjusted to about 20 to 70% by weight, including the other ingredients listed below. .

However, this solid content is not limited to this because it depends on the type and amount of the thermocoagulable protein.

The obtained batter is placed in a sealed container in a state containing an expanding agent and/or air bubbles, that is, as a heat-swellable material.

The above-mentioned swelling agents include baking soda (sodium hydrogen carbonate), potassium hydrogen carbonate, calcium carbonate, magnesium carbonate,
Common materials such as alum, burnt alum, tartaric acid, glucono delta lactone, potassium hydrogen tartrate, and monobasic calcium phosphate can be used, and there are no particular limitations. Furthermore, a commercially available baking powder prepared by adding an auxiliary agent such as corn starch to a combination of these components may also be used. The amount added is not particularly limited either, but for example, when used for a batter that does not contain air bubbles, it is preferably about 0.2 to 3% by weight as an active ingredient based on the total amount of batter. . Here, the active ingredient is, for example, a component included in the prepared swelling agent excluding the auxiliary agent, that is, a component that generates the above gas. If the amount added is too small, sufficient swelling will not be achieved by heating after opening, while if it is too large, bitterness, astringency, etc. peculiar to the leavening agent will appear, which may impair the flavor.

Glycerin fatty acid ester is used as an emulsifier.

Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid (lecithin), etc., and emulsifier blends in which these are mixed and powdered can be used, and these can be used alone or in combination. used, their types and combinations,
Although the amount added is not particularly limited, it is important to set it appropriately so as to achieve a foaming power that provides the batter specific gravity as described below.

That is, the batter in this invention is c.

It is necessary to foam the foam to a specific gravity of about 0.7 or less. If the specific gravity of the batter is high, there will be too few air bubbles in the structure, which may result in insufficient puffing. On the other hand, if there are too many air bubbles, the mouthfeel will be too light, and the air bubbles will connect with each other, resulting in a so-called "sugar" feeling.

Batter specific gravity is preferably selected from 0.4 to 0.7.

In addition, to improve the flavor, other ingredients include:
Various sweeteners, 1 flavoring agent, 9 coloring agents, and spices.

Seasonings and the like may be added to the batter as necessary. In addition, toppings such as various meats, seafood, vegetables, cheese, etc. can be added as desired to make a non-sweet hors d'oeuvre type soufflé, or sweeteners, jams, custard cream, etc. , fruits, etc. can be added to make a sweet dessert-type soufflé.

The batter prepared as described above is filled in a sealed container and then heat sterilized. This sterilization process is performed in a retort pot or the like, and the additional pressure required during sterilization is as follows:
Although not particularly limited, 1°0 to 3.0 atm is suitable. If the additional pressure is less than 1.0 atm, the expansion of the batter cannot be suppressed, and expansion may occur inside the container, causing the container to burst. If it exceeds 3.0 atm, the pressure applied to the container is too high. There is a tendency for the container to be crushed. In addition,
The sterilization temperature is not particularly limited as long as it satisfies the retort condition of 100°C or higher (usually 120°C).

Since sterilization is carried out under pressure as described above, the airtight container in which the food is filled must be made of material that can withstand the pressure. Any material may be selected as long as it satisfies such conditions, such as plastic, full bending, and ceramics. In addition, a container that can be placed directly in a microwave, oven, etc. when reheated before eating is convenient because it saves time and effort. Further, the shape is not particularly limited, but it is preferable that the lid portion be so simple that it can be easily opened by hand.

Finally, by opening the container and reheating it, the solidified plectoxing food expands, creating a soufflé-type food. As mentioned above, this reheating can be performed not only by using a range or an oven but also by using a steamer or the like. In particular, if the soufflé is heated in an oven until the surface becomes golden brown, a very flavorful soufflé can be obtained.

Next, a description will be given of experimental examples and comparative experimental examples that were conducted in order to establish more reasonable conditions, etc., prior to implementing the present invention.

(Experimental Example 1: ′ and or ′) Composition consisting of each of the following components; (Hereinafter, % indicates “% by weight”) Egg white 2.0% Waxy starch 5.0% Refined coconut oil
20.0% guar gum 0.5%
Prepare 1.0% skimmed milk powder, add the leavening agent (baking powder; hereinafter abbreviated as rBPJ) and emulsifier (hereinafter abbreviated as rEMJ) shown in Table 1, and then add water to bring the total to 100%. And so. however,
The compositions of BP and EM are as follows.

BP composition; EM composition: The batter consisting of each of the above ingredients was mixed for 3 minutes using a homo mixer (manufactured by Tokushu Kika Kogyo ■), and then high-speed heating at 25°C for 15 minutes using a general purpose mixer. Stir to foam and measure the foaming degree (whipping degree) of the batter.
observed.

This batter is filled into a canning container, sealed, and the external pressure is 2.6.
Retort sterilization was performed at 120° C. for 720 minutes under pressure (additional pressure: 1.6 atmospheres).

After cooling, open the can after leaving it for a day and night, and put it in the oven for 1 hour.
It was baked at 80° C. for 10 minutes, and the swelling during baking was observed.

The above results are also shown in Table 1. Note that the evaluation of observations in all tables below is as follows.

◎...Excellent ○...Good △...Slightly poor ×・
...Not possible As shown in Table 1, in Experimental Examples 13 to 1c containing a sufficient amount of BP and Experimental Example 1d containing a sufficient amount of EM and containing many bubbles, the Excellent swelling properties and good results were obtained.

On the other hand, experimental comparative examples 1a to 1c in which the amount of BP added is insufficient
, and Experimental Comparative Example 1d in which the degree of foaming was insufficient due to an insufficient amount of EM added, sufficient swelling could not be obtained.

(Experimental Example 2: Noda) A composition consisting of the same components as in Experimental Example 1 above (however,
EM was not added and the amount of BP added was 1.5%) was prepared, and the batter treated in the same manner as above was filled into an Easy Open tin can (manufactured by Toyo Seikan ■).

This was subjected to retort sterilization at 121° C. for 20 minutes under the external pressure shown in Table 2, and the condition of the can was observed.

Furthermore, those that did not burst during sterilization were fired in the same manner as above, and their swelling properties were observed.

The above results are also shown in Table 2.

The normal steam pressure at a sterilization temperature of 121°C is 1.0 atm, but by adding an additional pressure of 1.0 atm or more to this external pressure as shown in Table 2 (Experimental Examples 2a to 2d)
It was possible to sterilize the batter while keeping it in the container with good shape retention. These exhibited good swelling properties during firing. On the other hand, when the additional pressure is zero or insufficient (Experimental Comparative Example 2a,
In case 2b), the score of the easy-open can was cut, and the can exploded, causing the filling to fly out. In addition, in Experimental Example 2d in which an additional pressure of 3°0 atm was applied, some of the cans were dented, so the upper limit of the additional pressure is approximately 3.0 atm.

(Experimental Example 3: Amount of bottom plate metal) As shown in Table 3, various thermocoagulable proteins, natural glues, etc. were used to prepare each composition (total (atloO
) was prepared, sterilized and baked in the same manner as in Experimental Example 1, and the swelling during baking and the structure of the resulting soufflé were observed and evaluated.

The results are also shown in Table 3.

As shown in Table 3, in Experimental Examples 3a to 3h, each component was appropriately blended and good results were obtained, but Experimental Comparative Example 3a did not contain thermocoagulable protein, so
No swelling occurred during firing, and a soft paste-like structure was obtained even after firing, and no soufflé-like structure was obtained. In addition, Experimental Comparative Example 3
In case b, since no natural thickening agent was included, starch precipitated at the bottom during sterilization and heating, resulting in an uneven texture.

(Experimental Example 4; Long-lasting content) As shown in Table 4, compositions with various solid contents (total amount after addition of water: 100%) were prepared, and then sterilized and baked in the same manner as in Experimental Example 1. The puffing during baking and the structure and flavor of the resulting soufflé were observed and evaluated.

The results are also shown in Table 4.

As shown in Table 4, the solid content mainly affected the state of the structure after swelling, and when it was low, the structure became watery (Experimental Comparative Example 4a).

The preferable value is influenced by the amount of thermocoagulable protein (egg white), and when the albumen concentration is low (2%), a good tissue cannot be obtained unless the solid content is increased to a certain extent (Experimental Example 4a). -4e and Experimental Comparative Example 4a), when the albumen concentration was high (5%), a good texture was obtained even with a low solids content (Experimental Example 4f). In experimental comparative example 4a,
The degree of swelling was good, but due to the low solids content, it deflated immediately after swelling. On the other hand, if the solid content becomes too high, workability deteriorates and the structure becomes heavy, so that the swelling property tends to be poor, and in Experimental Example 4e, the swelling property was slightly reduced. This solid content value depends on the type of thermocoagulable protein used, so it cannot be determined, but based on the above, the solid content value is generally 20 to 70.
%, a satisfactory result can be obtained.

In addition, the oil content affects the flavor of the finished soufflé, and when the oil content is low, the soufflé texture tends to be slightly lacking (Experimental Examples 4a and 4f), and Experimental Comparative Examples 4a and 4b, which do not contain oil or fat. However, the soufflé feeling could not be obtained.

Next, an example constructed based on the above experimental results will be described.

Example 1 - Composition consisting of the following ingredients: Egg white 2.0% gluten
1.0% waxy starch
6.0% butter 25.0%
Guar gum 1.0%BP
2.0%EM
3.0% cream cheese 1
0.0% skim milk powder 2.0% peeled shrimp 20.0% tomato puree
15.0% Spices 0.
6% monosodium glutamate 0.5% salt
0.2% (total amount after addition of water: 100%) All ingredients except the peeled shrimp were mixed uniformly using a homomixer, and then heated at 25°C/3 using an all-purpose mixer.
High speed stirring for 1 minute was used to create foam. The batter ratio m after foaming was 0.7.

After adding chopped peeled shrimp, the canning container was filled and sealed, and retort sterilization was performed at an external pressure of 2.6 atm and 120° C. for 20 minutes.

After cooling, open the can after leaving it for a day and night, and put it in the oven for 1 hour.
The mixture was baked at 80° C. for 10 minutes to obtain a shrimp soufflé.

Example 2 In Example 1, the peeled shrimp was replaced with meat and no tomato puree was added, and the following was mixed in the same way.
The mixture was foamed (batter specific gravity: 0.6), sterilized, and baked to obtain a chicken-type soufflé. However, 0.5% xanthan gum is used as the natural thickening agent, and the amount of waxy starch added is 4%.
%.

Example 3 - Composition consisting of the following ingredients: Egg white 2.0% Waxy starch 2.0% Butter
15.0% guar gum 0.6
%B P 2.0%BM
3.0% whole milk powder
3.0% egg yolk 15
．． 0% sugar boiled mixed fruit 20.0% rum syrup 5.0% sugar
15.0%Fragrance 0.6%
(Total amount after addition of water: 100) All ingredients except the mixed fruit were mixed and foamed (batter specific gravity: 0°6) in the same manner as in Example 1, and after adding the chopped mixed fruit, the following was prepared. A fruit-type soufflé was obtained by sterilizing and baking in the same manner.

All of the soufflés obtained in the above examples had a good swelling degree 1 structure and flavor, and were delicious. In addition, since it does not contain wheat flour as an ingredient, it does not have the raw odor characteristic of wheat flour, and is free from problems such as aging of flour.

〔Effect of the invention〕

As described above, the sterilized heat-puffed food according to the present invention is a novel pulverized food that expands and easily becomes a soufflé simply by heating.

The raw materials used for this product are raw and are supplied to each household in a freshly baked state, so in addition to providing excellent flavor, the final process of puffing that accompanies heating operations Because there is still a lot of food left, it is possible to fully enjoy the joy of cooking that can be seen at home.

Furthermore, it is sterilized and can be distributed and stored for long periods at room temperature, making it easy to manage and hygienic.

Agent: Patent Attorney Takehiko Matsumoto

Claims (1)

[Claims] 1 A sterilized food consisting of a batter that contains at least heat-coagulable protein, starch, oil and fat, and has leavening properties, the batter containing a leavening agent and/or air bubbles. 1. A sterilized heat-puffed food, which is imparted with a puffing property, heat-sterilized in a sealed container while preventing puffing by applying pressure, and is capable of being puffed by reheating after opening the container.