JPH10304846A - Oil-in-water emulsified seasoning and dough preparation method using the same - Google Patents

Abstract

(57) [Summary] [Object] Oil-in-water emulsification that does not cause sedimentation to settle and does not impair the taste when subjected to heat treatment such as baking, steaming, frying, etc. incorporated in various doughs Provide seasonings. SOLUTION: Fats and oils 20 to 60% by weight, seasonings 5 to 10% by weight, ethanol 2 to 10% by weight, heated semi-denatured egg yolk or enzyme-treated egg yolk 4 to 15% by weight, dextrin 10 to 10%
It is an oil-in-water emulsified seasoning comprising 20% by weight and water. Further, the present invention is a method for preparing a dough in which the above oil-in-water emulsified seasoning is kneaded into dough, topped on dough, or arranged in a layered or spiral shape on dough. Seasonings include cheese, nut powder or granules, flesh flakes, and miso.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention is suitable for kneading into dough such as confectionery, baking, marine product kneading product, livestock kneading product, topping on dough, or arranging in a layer or spiral form in dough. It relates to an oil-in-water emulsified seasoning. The present invention also relates to a method for preparing a dough containing the oil-in-water emulsified seasoning.

[0002]

2. Description of the Related Art Many confectioneries, breads, seafood paste products and livestock paste products containing seasonings are produced. For example, bread with raisins, bread with cheese, roll with coffee powder,
A wide variety of seasonings have produced a wide variety of flavored foods, such as fruit cakes with fruit strips, cakes with nuts, kamaboko with cheese, or Satsumaage with burdock and carrots.

[0003] These various flavored foods include, in the layer, fruit pulp pieces, diced cheese, or chopped or granulated nuts such as almonds, peanuts, hazelnuts, and cut pieces of vegetables. It is customary to arrange the seasonings so as to be uniform to some extent, and the seasonings used have been in the form of powder, granules, strips, or the like. Seasonings dispersed in the layers of these foods do not always match the texture of the foods.Thus, the use of seasonings results in a variety of flavors. It was not always satisfactory. For example, fruit, fruit paste, jam, cheese, curry, potage, eggs, milk, sugar, spices and various seasonings are kneaded with solid fat, then molded into a stick shape with meat chopper at low temperature. A food produced by adding a product to a dough has been proposed (JP-A-7-236432).
However, the heterogeneity of the texture when eating this food has not been solved. The present invention provides an oil-in-water emulsified seasoning that can be uniformly distributed on the inner layer of food such as confectionery, bread, and pasty products, remains unburnt in a gel state, and does not give a heterogeneous texture. Aim.

[0004]

That is, the present invention relates to an oil and fat 20 to 60% by weight, a seasoning 5 to 10% by weight, ethanol 2 to 10% by weight, a heat-denatured egg yolk or an enzyme-treated egg yolk 4 to 15% by weight. And dextrin in an amount of 10 to 20% by weight and water. Further, the present invention is a dough preparation method characterized by kneading the above oil-in-water type emulsified seasoning into dough. The present invention is also a dough preparation method characterized by topping the above oil-in-water emulsified seasoning on dough. The present invention is also a method for preparing a dough, comprising disposing the above-mentioned oil-in-water type emulsified seasoning in a dough layered or spirally. Further, the present invention is a dough containing the above oil-in-water type emulsified seasoning.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The oil-in-water emulsified seasoning of the present invention comprises:
20 to 60% by weight of fats and oils, 5 to 10% by weight of seasoning, 2 to 10% by weight of ethanol, 4 to 15% by weight of heat-denatured egg yolk or enzyme-treated egg yolk, 10 to 20% by weight of dextrin and water. The fats and oils used in the present invention include animal and vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, fish oil, lard, milk fat, and their hardened oils, fractionated oils, and transesterified oils. It can be used appropriately, and a blended oil in which a solid fat and a liquid oil are mixed can also be used. The proportion of the fat or oil in the oil-in-water seasoning is 20 to 60% by weight, preferably 30 to 50% by weight. If it is less than 20% by weight, the mixing property with the dough is reduced, and
If the content is more than 10% by weight, the unburned property after heat treatment such as firing is lost.

The seasoning used in the present invention is cheese, curry,
Sesame, nuts, tomatoes, toubanjan, kimchi, salsa, yogurt, wasabi, soy sauce, miso, or strawberry, melon, orange or other pulp or pulp paste, or tomato or carrot or other vegetable paste, etc. It is in the form of a viscous liquid. Among these seasonings, solid seasonings are used in the form of powder, granules, diced or sliced pieces. The proportion of the seasoning in the oil-in-water seasoning is 5 to 10% by weight, and is appropriately changed depending on the type of the seasoning and the taste of the consumer. In general, there are few stimulating things such as salsa and kimchi,
Use a lot of cheese, nuts, etc. If it is less than 5% by weight, the flavor is low, and if it exceeds 10% by weight, the balance of the flavor is undesirably lost.

In the present invention, the proportion of ethanol in the oil-in-water seasoning is 2 to 10% by weight, preferably 4 to 10% by weight.
Use 7% by weight. In the present invention, those containing ethanol, such as brandy, rum, and other confectionery liquors, can also be used. This ethanol acts as a preservative, and also prevents sedimentation of the seasoning, as described later, and further serves to promote gel-forming ability by vaporizing during heat treatment such as baking. 2% by weight
If it is less than 10% by weight, the unburned residue will be poor.

[0008] The heated semi-denatured egg yolk or enzyme-treated egg yolk used in the present invention acts as an emulsifier. The heated semi-denatured egg yolk is obtained by heating the yolk liquid to a temperature of 65 ° C. or more and less than 70 ° C., preferably a temperature of 66 to 68 ° C. Heating at less than 65 ° C. makes it difficult to achieve a semi-denatured state, and heating at a temperature of 70 ° C. or more causes excessive denaturation, and the egg yolk is completely coagulated. The heating and holding time is required to be 5 minutes or more, and is preferably 5 to 30 minutes (Japanese Patent Application No. 7-343357). Enzyme-treated yolk is trypsin extracted from pig pancreas, egg yolk partially hydrolyzed using plant-derived papain, bromelain, pepsin, etc., and phospholipase A-2 in pig pancreatic juice and snake venom, Or phospholipase A- such as bacteria
1 is hydrolyzed by the action of 1, and the generated fatty acids are removed with acetone and purified. The ratio of heated semi-denatured egg yolk or enzyme-treated egg yolk in the oil-in-water seasoning is 4 to
It is 15% by weight, preferably 6 to 10% by weight. If it is less than 4% by weight, the emulsification is unstable, and if it exceeds 15% by weight, the egg odor becomes strong and the balance with the seasoning is lost.

The dextrin used in the present invention is obtained by hydrolyzing starch and has a solid reducing sugar (DE) of 40 or less. The proportion of dextrin in the oil-in-water seasoning is 10 to 20% by weight, preferably 12 to 18% by weight. If it is less than 10% by weight, the unburnt residue after baking is poor, and a moist texture cannot be maintained. If it exceeds 20% by weight, the emulsion becomes unstable. Further, in the present invention, a gelling agent can be further blended if necessary. The gelling agent is gelatin, agar, tamarind, guar gum, xanthan gum, sodium alginate and the like. The proportion of the gelling agent in the oil-in-water seasoning is 1 to 3% by weight, preferably 1%.
~ 2% by weight.

The oil-in-water emulsified seasoning for kneading dough of the present invention is prepared by adding a dextrin, a seasoning, heated semi-denatured egg yolk or enzyme-treated egg yolk, and ethanol to water to prepare an aqueous phase.
A fat is added to this aqueous phase while stirring to emulsify and prepare. Ethanol may be added after the oil-in-water emulsification is completed, which is preferred from the viewpoint of emulsion stability. Further, ethanol may be used after being diluted with water. This dilution of ethanol is performed by adding 50 to 75% by weight of ethanol to 50% of water.
-25% by weight, preferably 60-75% ethanol.
% By weight and 40 to 25% by weight of water. If the seasoning is cheese or the like, it may be used by melting it using phosphate,
The one cut into a dice may be mixed after being emulsified in a solid state. In the case of sesame or nuts, they may be pulverized by a mill and used as a paste. In the case of tomato puree or miso, it can be used as it is. In addition, soy sauce and various sauces may be added together with water.

The oil-in-water type emulsified seasoning of the present invention is kneaded into dough, topped with dough, or placed in dough for use. Examples of the dough include surimi dough of marine products such as cake dough, cookie dough, shoe dough, bread dough, fish meat, and surimi of livestock products such as livestock meat. In order to knead the oil-in-water emulsified seasoning of the present invention into the dough, the oil-in-water emulsified seasoning is added to the dough prepared by a conventional method and mixed. To top the oil-in-water emulsified seasoning of the present invention onto dough, a dough prepared by a conventional method is poured into a mold and the oil-in-water emulsified seasoning is entirely or partially patterned on the dough. It is done by adding a fee. Further, the oil-in-water type emulsified seasoning may be placed on a dough and rolled up to arrange it in the form of a Swiss roll. Further, the oil-in-water emulsified seasoning for kneading dough of the present invention may be arranged on the dough in a layered or spiral shape as follows. That is, the dough and the oil-in-water emulsified seasoning prepared by a conventional method are alternately poured into a mold to form a layer structure. Alternatively, the dough and the oil-in-water type emulsified seasoning can be put in separate squeezing bags, squeezed while arranging them side by side, and simultaneously squeezing them, and squeezing them. Thus, the dough containing the oil-in-water type emulsified seasoning of the present invention is subjected to a heat treatment such as baking, steaming, frying or the like to obtain a product.

The oil-in-water emulsified seasoning for kneading dough of the present invention contains ethanol. Ethanol imparts preservability to the seasoning. In addition, when the oil-in-water emulsified seasoning containing ethanol is kneaded into a dough such as a cake, the dough is prepared, and when heat-treated such as baking, the seasoning in the seasoning during the heat treatment is performed. Since the ethanol evaporates to prevent sedimentation of the oil-in-water emulsion, the oil-in-water seasoning can be dispersed at almost desired positions in the dough. Thus, conventionally, an oil-in-water emulsion having a high alcohol concentration was difficult to keep stable and had a low storage stability.However, in the present invention, a heat semi-denatured egg yolk or an enzyme-treated egg yolk was used as an emulsifier. Thus, the oil-in-water emulsified seasoning of the present invention has a stable emulsified state despite containing a large amount of powdered, granular, flake-shaped solid seasoning or paste-like seasoning. It is. In addition, when conventional yolk is used as an emulsifier, the yolk is alcohol-denatured by ethanol and the emulsifying ability is reduced.However, by using heat-half-denatured egg yolk or enzyme-treated yolk, it is possible to prevent alcohol denaturation with ethanol. Thus, the emulsion stability during storage and distribution of the oil-in-water emulsified seasoning can be ensured.

In the present invention, the above-mentioned oil-in-water type emulsified seasoning is kneaded into dough, topped, placed in the dough, and then subjected to heat treatment such as baking to produce a product. Ethanol in the emulsion is vaporized by this heat treatment, and in the presence of this vaporized ethanol, heat, seasonings, fats and oils, dextrin, heat-half-denatured egg yolk or enzyme-treated egg yolk, and water interact with each other. A gel is formed, resulting in a soft, viscous, gum-like texture that is evenly dispersed throughout the inner layer of the dough. As a result, the texture of the dispersed seasoning does not have a heterogeneous texture, and it is possible to create a variety of taste and flavor without resistance. And when the seasoning is in paste form, even if the oil-in-water type emulsified seasoning of the present invention is kneaded into the dough preparation, the color and flavor of the whole dough are temporarily kneaded as in the past, but After the heat treatment such as baking, the layer becomes scattered in a gel-like paste state as described above.

In the case of a dough having a low specific gravity, such as a sponge cake, the oil-in-water emulsified seasoning of the present invention may be topped after the dough is prepared and poured into a mold without kneading the dough. In this case, the oil-in-water emulsified seasoning of the present invention appropriately sinks in a gel-like paste state during heat treatment such as baking, and the same effect as described above is obtained. In the case of a dough having a high specific gravity such as butter cake, the dough and the oil-in-water emulsified seasoning of the present invention may be alternately folded in layers. In this case, the oil-in-water type emulsified seasoning of the present invention is not uniformly settled in layers during heat treatment such as baking, but is scattered in a paste state in which the paste is almost uniformly gelled, and the same effect as described above is obtained. Can be The product of the present invention is called a liquid type such as butter cake or sponge cake because the seasoning is emulsified into an oil-in-water type composed of water, ethanol, oil and dextrin, and the viscosity of the dough is low and mayonnaise. Also in the dough, a favorite seasoning can be scattered in the inner layer of the cake which has a light feeling without adjusting the viscosity of the cake dough.

[0015]

Examples and Comparative Examples Next, the present invention will be specifically described with reference to examples. In addition,% is weight%. Example 1 Soybean salad oil 40%, Camembert cheese 8%, dextrin 15%, dibasic sodium phosphate 0.1%, enzyme-treated egg yolk 8.0%, ethanol water (ethanol 60%, water 40
%), And an oil-in-water emulsion having a composition of 9.0% and water of 19.9% was prepared by the following procedure. First, sodium phosphate and cheese were added to water, heated and stirred to dissolve the cheese, and then dextrin, enzyme-treated egg yolk, and ethanol water were added to prepare an aqueous phase. Soybean salad oil was added to this aqueous phase with stirring to pre-emulsify, and a colloid mill (clearance 0.3 mm,
(3000 rpm) to obtain a paste-like oil-in-water emulsified seasoning. On the other hand, 100 parts of flour, 1 sugar
00 parts, whole egg 150 parts, baking powder 1 part, water 2
5 parts, foaming oil and fat (Genoise Asahi Denka Co., Ltd.) 8 parts,
And a sponge cake dough was prepared by a conventional method with a composition ratio of 18 parts of salad oil. The dough was poured into a cake mold, and the paste-like oil-in-water emulsified seasoning was squeezed on the upper part thereof, and then baked at 180 ° C. for 30 minutes. The baked cake has a cheese-like oil-in-water seasoning in the upper part of the inner layer of the cake (within 1 to 3 cm from the surface) in a moist gel state, stays moderately without settling, and has a delicious cake texture. It became something.

Embodiment 2 FIG. Rapeseed hardened oil (melting point 36 ° C, iodine value 70) 30%, heated semi-denatured egg yolk 8%, carrot paste 8%, dextrin 12%, gelatin 2%, egg white powder 1%, upper white sugar 3%, water 30%, ethanol An oil-in-water emulsified seasoning having a composition of 6% was prepared by the following procedure. That is, first, a heated semi-denatured egg yolk, carrot paste, dextrin, gelatin, egg white powder, and white sugar were heated and dissolved and dispersed in water to prepare an aqueous phase. Rapeseed hardened oil heated and melted in this aqueous phase was added at 50 ° C., preliminarily emulsified, and then ethanol was added and homogenized with a homogenizer (100 kg / cm ² ) to obtain an oil-in-water emulsified seasoning. On the other hand, thaw frozen cod frozen surimi, lighten with a lightning machine, add salt and salt. Next, the oil-in-water type emulsified seasoning was kneaded together with auxiliary materials such as starch, and steamed after molding to produce caramelized kamaboko. The carrot paste was dispersed in the form of a sticky gel similar to kamabo, and a good texture and flavor were obtained.

Embodiment 3 FIG. Soy salad oil 40%, Camembert cheese 10%, dextrin 15%, enzyme-treated egg yolk 8.0%, ethanol water (ethanol 60%, water 40
%) An oil-in-water emulsion having a composition of 9.0% and water of 18.0% was prepared by the following procedure. First, Camembert cheese was pulverized with a meat chopper and mixed with dextrin to prepare somber-shaped Camembert cheese. Separately, enzyme-treated egg yolk and ethanol water were added to water to prepare an aqueous phase. Soybean salad oil was added to this aqueous phase with stirring to pre-emulsify, and a colloid mill (clearance 0.3 mm, 3 mm
000 rpm) to prepare an oil-in-water emulsion, and the above-mentioned soboro-like Camembert cheese was added and mixed to obtain an oil-in-water emulsion seasoning. On the other hand, flour 100
Parts, 100 parts of sugar, 150 parts of whole egg, 1 part of baking powder, 25 parts of water, 8 parts of foaming oil and fat (manufactured by Genoise Asahi Denka Co., Ltd.), and 18 parts of salad oil. Prepared. This dough and the above-mentioned oil-in-water emulsified seasoning containing soboro-like camembert cheese were alternately poured into a cake frame, and then baked at 180 ° C. for 30 minutes. In the baked cake, the soboro-shaped Camembert cheese was substantially uniformly dispersed in the inner layer of the cake without settling in a layer, and the cheese was moderately softened to obtain a sponge cake having a good cheese flavor.

[0018]

The oil-in-water type emulsified seasoning of the present invention can be used for flakes of pulp, powder or granules of nuts, puree, cheese,
Despite the inclusion of seasonings such as miso and ethanol, the emulsion stability is good, and the stability of emulsification during distribution and storage can be ensured. This oil-in-water emulsified seasoning is kneaded into dough such as bread, confectionery, marine products and livestock products, topped into dough, incorporated in layers or spirals, baked, steamed, fried, etc. When subjected to heat treatment, the seasoning does not settle in the inner layer as in the case of using this type of conventional seasoning, and does not harden to give a different texture. That is, when the oil-in-water emulsified seasoning of the present invention is incorporated into a dough and then heated, the oil-in-water emulsified seasoning turns into a net-like gel, and has a soft and viscous texture, which is contained in the inner layer of the dough. To some extent evenly dispersed. As a result, the texture of the dispersed seasoning does not have a heterogeneous texture, and the mouthfeel and the flavor can be varied without resistance. Further, a product having a beautiful cross section when cut can be obtained.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A21D 13/08 A21D 13/08 A23L 1/325 101 A23L 1/325 101D (72) Inventor Satoshi Kawade 7 Higashio Higashio, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Hiroshige Kono 7- 2-35 Asahi Denka Kogyo Co., Ltd. (72) Inventor Toru Nezu Higashio Arakawa, Tokyo 7-35-35 Asahi Denka Kogyo Co., Ltd.

Claims (5)

[Claims] 1. Fats and oils 20 to 60% by weight, seasonings 5 to 10% by weight, ethanol 2 to 10% by weight, heated semi-denatured egg yolk or enzyme-treated egg yolk 4 to 15% by weight, dextrin 10 to 10%
An oil-in-water emulsified seasoning comprising 20% by weight and water. 2. A dough preparation method comprising kneading the oil-in-water emulsified seasoning according to claim 1 into dough. 3. A dough preparation method comprising topping the oil-in-water emulsified seasoning according to claim 1 on a dough. 4. A method for preparing a dough, comprising disposing the oil-in-water emulsified seasoning according to claim 1 on the dough in a layered or spiral form. 5. A dough containing the oil-in-water emulsified seasoning according to claim 1.