JPH07117A - Additive composition for preventing freezing damage of confectionery - Google Patents

Abstract

(57) [Summary] [Purpose] To provide an additive for preventing freezing disorders for producing confectionery which can suppress heat denaturation such as coagulation of egg yolk and can be thawed at room temperature and re-frozen. [Structure] Mix a mixture of egg yolk and sugar at 500 atm or more 10
The weight ratio of the sweetened egg yolk and the vegetable oil / fat is 1 in the weight ratio of the sweetened egg yolk and the vegetable oil / fat in which the egg yolk component is in a semi-denatured state by heating at a temperature of 65 ° C. or lower under a pressurized condition of 00 atm or less. : An additive composition for preventing freezing disorders of confectionery, which is combined in the range of 9 to 9: 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive composition for preventing freezing damage of confectionery.

[0002]

2. Description of the Related Art Conventionally, egg yolk is generally added to confectionery. Since the egg yolk has a heat freezing point of about 62 ° C., if the egg yolk is heated to a temperature higher than that, the egg yolk will be heat-denatured and will be solidified. As an additive for confectionery containing egg yolk in which egg yolk is prevented from coagulating, a mixture of egg yolk and sugar is added to 500 atm or more 100 atm.
There is known a sugared egg yolk in which the egg yolk component is in a semi-denatured state by heating at a temperature of 65 ° C. or less under a pressure of 0 atm or less (see Japanese Patent Publication No. 5-8663).

On the other hand, confectioneries are generally frozen and stored, for example, at a temperature of -18 ° C or lower until they are manufactured and sold. When thawing the frozen confectionery, it is usually refrigerated and thawed in a refrigerator and then brought to room temperature. The reason is,
When the frozen confectionery is thawed at room temperature, the drip becomes large and sticky, or the air bubbles contained in the cream escape and the bubbles are lost, causing the so-called cream sag phenomenon in which the shape of the cream collapses. This is because it cannot be thawed at room temperature. However, refrigeration and thawing generally take a long time of 3 to 4 hours, and there is a problem in hygiene. Also, there is a problem in that control of the thawing temperature requires time and labor, and production efficiency is low. Is desirable.

Although it is sometimes necessary to refreeze the once-thawed confectionery, the conventional confectionery is volatile when the water is evaporated by freezing and thawed, or air bubbles are removed. The shape may collapse. Since it is not possible to add moisture or air to the finished confectionery, it has been practically impossible to refreeze the once-thawed confectionery. Furthermore, with regard to confectionery using starch, it was not possible to refreeze the confectionery because aging of the starch caused by thawing and the viscous tissue of starch weakened.

Even in the confectionery using the above-mentioned sweetened egg yolk, various troubles associated with such freezing, that is, freezing troubles occur, and the above-mentioned excellent features of the sweetened egg yolk are sufficiently exhibited. There were times when you couldn't.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide an additive for preventing freezing disorders for the production of confectionery which can suppress heat denaturation such as coagulation of egg yolk and can be thawed at room temperature and re-frozen. To provide.

[0007]

According to the present invention, a mixture of egg yolk and sugar is heated at a temperature of 65 ° C. or lower under a pressure condition of 500 atm to 1000 atm so that the yolk component is semi-denatured. The weight ratio of the sweetened egg yolk and the vegetable oil and fat is 1: 9 to 9:
It is an additive composition for preventing freezing disorders of confectionery characterized by being combined within the range of 1.

Preferred aspects of the present invention are as follows. (1) The weight ratio of the sweetened egg yolk and the vegetable oil is 3: 7.
The additive composition for preventing freezing disorders of confectionery as described above, which is in the range of 7: 3.

(2) The additive composition for preventing freezing disorders of confectionery, wherein the sweetened egg yolk and the vegetable oil and fat are present in water in an emulsified state.

(3) The additive composition for preventing freezing disorders of the above confectionery, wherein the above confectionery contains starch and / or milk fat.

The confectionery to which the additive composition for preventing freezing disorders of confectionery of the present invention (hereinafter sometimes referred to as "additive composition") is added is not particularly limited, and egg yolk and saccharides are used. Any confectionery produced by the above method may be used, and examples thereof include sponge cakes, butter cakes, pies, cheesecakes, Western confectioneries such as castella, and Japanese confectionery such as Kashiwamochi, Ohagi, Domyoji, Daifuku, and bean paste. In particular, the additive composition of the present invention exerts an excellent effect on sweets containing starch and sweets containing milk fat.

As one component of the additive composition of the present invention, the egg yolk component is in a semi-denatured state by heating a mixture of egg yolk and sugar at a temperature of 65 ° C. or lower under a pressure condition of 500 atm to 1000 atm. The sweetened egg yolk (hereinafter,
Sometimes referred to as "sweetened egg yolk"). This sweetened egg yolk can be produced by the method described in JP-B-5-8663.

There are no particular restrictions on vegetable oils and fats which are other components of the additive composition of the present invention, and examples thereof include cottonseed oil, corn germ oil, safflower oil, sunflower oil, rice oil, sesame oil, peanut oil, olive oil, Examples include vegetable oils such as soybean oil and rapeseed oil, and vegetable oils such as palm oil and coconut oil. As the vegetable oil, only one kind may be used, or a mixture of two or more kinds may be used.

The additive composition of the present invention is preferably an emulsion of sweetened egg yolk and vegetable oil and fat, and can be produced by emulsifying sweetened egg yolk and vegetable oil and fat in water by a conventional method. Egg yolk lecithin is contained in the sweetened egg yolk, and since yolk lecithin is a food-grade emulsifier, it is possible to easily emulsify the sweetened egg yolk and vegetable oils and fats without using any other emulsifier, but it is necessary. Other food grade emulsifiers may be added accordingly. The conditions for emulsifying the sweetened egg yolk and vegetable oils and fats are not particularly limited, but a temperature around room temperature is preferable from the viewpoint of not degrading the egg yolk.

The weight ratio of sweetened egg yolk and vegetable oil is 1: 9.
It is within the range of ˜9: 1, and preferably within the range of 3: 7 to 7: 3.

The confectionery produced by adding the additive composition of the present invention is remarkably improved in freezing property and thawing property and hardly causes freezing trouble. That is, the confectionery produced by adding the additive composition of the present invention can be thawed in a short time (generally about 5 to 30 minutes) with little drip even if the frozen one is thawed at room temperature. is there. In addition, since air bubbles hardly escape during thawing at room temperature, the shape of the cream or the like is maintained, and there is almost no evaporation of water so that it does not become messy. Furthermore, for example, when the additive composition of the present invention is added to the bean jam, it is possible to prevent water separation and discoloration due to freezing damage even if the sugar content is low. Furthermore, when thawing a frozen starch-containing confectionery, the starch is aged and the structure of the starch is weakened, but when the additive composition of the present invention is added to the starch-containing confectionery, the aging of the starch is prevented and re-freezing is prevented. It will be possible.

Therefore, the confectionery produced by adding the additive composition of the present invention retains the shape and surface quality at the time of production even if it is thawed once and then frozen again, and the quality is impaired. There is nothing.

As described above, the mechanism by which the additive composition of the present invention can prevent freezing damage of confectionery is not necessarily definite, but an emulsion film is formed by the additive composition of the present invention. This is probably because the emulsified film prevents the escape of air and water.

The additive composition of the present invention can be blended with a raw material for confectionery to produce confectionery in the same manner as the conventional sweetened egg yolk. Although the blending ratio of the additive composition of the present invention may vary depending on the type of confectionery, it is generally preferably 1 to 15% by weight based on the total raw material formulation of confectionery.
In the additive composition of the present invention, the excellent properties of the sweetened egg yolk contained therein are not impaired at all. The additive composition of the present invention eliminates the oily odor peculiar to vegetable oils and fats by the sweetened egg yolk, and has no sulfur odor of the egg yolk.

[0020]

EXAMPLES Next, the present invention will be described in more detail by way of examples and use examples.

[Example 1] While stirring 1000 g of raw egg yolk, 1000 g of sucrose was gradually added thereto, and the mixture was heated to 50 ° C while being pressurized to 600 to 800 atm in a closed container.
After 30 minutes, the product was taken out of the closed container to obtain a paste-like product in which the yolk component was in a semi-denatured state, which was rubbed with a net to obtain a sweetened yolk.

Additive composition A was produced by adding 4 parts by weight of water to 3 parts by weight of the sugared egg yolk and 3 parts by weight of salad oil (vegetable fats and oils) thus obtained, and emulsifying the mixture.

[Example 2] An additive composition B was produced in the same manner as in Example 1 except that the amount of salad oil (vegetable fat) was changed to 2 parts by weight.

[Example 1 of use] Using the additive composition A produced in Example 1, a cheesecake was produced by the usual method with the following composition.

Blended cream cheese 40 parts by weight egg yolk 18 parts by weight milk 18 parts by weight sugar + lemon + gelatin 18 parts by weight Additive composition A 6 parts by weight

The obtained cheesecake was frozen at a temperature of -30 ° C, stored at -18 ° C, and then thawed at about 20 ° C for 15 minutes at room temperature. The surface of the cheese cake after thawing did not collapse, and the shape at the time of production was maintained. The cheesecake was re-frozen at a temperature of -30 ° C, stored at -18 ° C, and then thawed at about 20 ° C for 15 minutes at room temperature. The surface of the cheese cake after thawing did not collapse, and the shape at the time of production was maintained.

[Use Example 2] Using the additive composition A produced in Example 1, a pie was produced in the following manner by a conventional method.

Blended flour 100 parts by weight Water 50 parts by weight Butter 5 parts by weight Salt 2.5 parts by weight Margarine 75 parts by weight Additive composition A 6 parts by weight

The obtained pie was frozen in the same manner as in Use Example 1, stored in the frozen state, and thawed at room temperature. The pie after thawing kept the state at the time of manufacture. This pie was re-frozen in the use example 1 in the same manner as described above, stored in a frozen state and thawed at room temperature, but the pie after thawing kept the state at the time of production.

[Use Example 3] Using the additive composition A produced in Example 1, castella was produced by the usual method with the following formulation.

Blended egg 100 parts by weight Sugar 90 parts by weight starch syrup 12 parts by weight wheat flour 50 parts by weight mirin small amount additive composition A 4 parts by weight

The castella thus obtained was frozen in the same manner as in Use Example 1, stored in a frozen state, and thawed at room temperature. The castella after thawing maintained the state at the time of manufacture. This Castella was re-frozen in the use example 1 in the same manner as described above, stored in a frozen state and thawed at room temperature, but the castella after thawing kept the state at the time of production.

[Use Example 4] Using the additive composition A produced in Example 1, Kashiwamochi was produced in the usual manner with the following composition.

Dough compounding New powder 49 parts by weight Top white sugar 14 parts by weight Enzyme 0.03 parts by weight Water 31 parts by weight Additive composition A 6 parts by weight

Anchored bean paste 60 parts by weight Granulated sugar 34 parts by weight Additive composition A 6 parts by weight

The Kashiwa mochi thus obtained was frozen in the same manner as in Use Example 1, stored in a frozen state, and thawed at room temperature. The Kashiwa mochi after thawing kept the state at the time of production. This Kashiwa-mochi was re-frozen in the use example 1 in the same manner as described above, stored in a frozen state and thawed at room temperature, but the Kashiwa-mochi after thawing kept the state at the time of production.

[Use Example 5] Using the additive composition A produced in Example 1 or the additive composition B produced in Example 2, Ohagi was produced by the conventional method with the following composition.

Dough mixture Sticky rice 24 parts by weight Granulated sugar 11 parts by weight Water 59 parts by weight Salt 0.02 parts by weight Additive composition B 5 parts by weight

Strained bean paste 60 parts by weight raw bean paste 34 parts by weight granulated sugar 34 parts by weight Additive composition A 6 parts by weight

The obtained ohagi was frozen in the same manner as in Use Example 1, stored in a frozen state, and thawed at room temperature. The defrosted rice ball maintained its original state. In Example 1 of use, this ohagi was re-frozen in the same manner as above, stored in a frozen state, and thawed at room temperature, but the thawed ohagi maintained the state at the time of production.

A hahagi was produced in the same manner except that Okura bean paste having the following composition was used instead of the above bean bean paste. The condition of this Ohagi at the time of freezing, thawing, refreezing, and thawing was the same as above.

Ogura bean paste blended red beans 60 parts by weight granulated sugar 34 parts by weight Additive composition A 6 parts by weight

[Example 6 of use] Using the additive composition A produced in Example 1, Domyoji was produced by a conventional method with the following formulation.

Dough compounding powder 33 parts by weight Dowanji powder 17 parts by weight granulated sugar 17 parts by weight water 44 parts by weight Pigment small amount Additive composition A 6 parts by weight

Mixture of bean paste 60 parts by weight of bean paste 34 parts by weight of granulated sugar 6 parts by weight of additive composition A

The obtained Domyoji was frozen in the same manner as in Use Example 1, stored in a frozen state, and thawed at room temperature. After defrosting, Domyoji kept its original state. This Domyoji was re-frozen in the use example 1 in the same manner as described above, stored in the frozen state and thawed at room temperature, but the Domyoji after thawing kept the state at the time of manufacture.

[Use Example 7] Using the additive composition A produced in Example 1, Daifuku was produced by the usual method with the following composition.

Dough-mixed rice cake 50 parts by weight Granulated sugar 14 parts by weight Water 30 parts by weight Enzyme 0.03 parts by weight Additive composition A 6 parts by weight

Strained bean paste 60 parts by weight raw bean paste 34 parts by weight granulated sugar 34 parts by weight Additive composition A 6 parts by weight

The obtained Daifuku was frozen in the same manner as in Use Example 1, stored in a frozen state, and thawed at room temperature. After thawing, Daifuku kept its original state. In use example 1, this Daifuku was re-frozen in the same manner as above, stored in a frozen state and thawed at room temperature, but after defrosting, Daifuku maintained the state at the time of production.

Daifuku was produced in the same manner except that Okura bean paste having the following composition was used instead of the above bean jam. The conditions at the time of freezing, thawing, refreezing, and thawing of Daifuku were the same as above.

Ogura bean paste mixed red beans 60 parts by weight Granulated sugar 34 parts by weight Additive composition A 6 parts by weight

[0053]

EFFECTS OF THE INVENTION The additive composition for preventing freezing disorders of confectionery of the present invention prevents freezing disorders by being added to confectionery, and the frozen confectionery can be quickly thawed at room temperature or thawed. Even if the product is re-frozen and thawed, the confectionery does not lose its shape and the commercial value is not reduced.

Claims (3)

[Claims] 1. A sweetened egg yolk and vegetable oil and fat in which a yolk component is in a semi-denatured state by heating a mixture of egg yolk and sugar at a temperature of 65 ° C. or lower under a pressurized condition of 500 atm to 1000 atm. Is a combination of the sweetened egg yolk and the vegetable oil in a weight ratio of 1: 9 to 9: 1, and the additive composition for preventing freezing disorders of confectionery. 2. The additive composition for preventing freezing disorders of confectionery according to claim 1, wherein the sweetened egg yolk and the vegetable oil are present in an emulsified state in water. 3. The additive composition for preventing freezing disorders of confectionery according to claim 1, wherein the confectionery contains starch and / or milk fat.