JP2008141976A - Filling for puffed food wrapping - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a puffed food, capable of easily producing a puffed food wrapping filling, preventing wrapped filling from protruding so as not to damage appearance, and solving problems of hard palate feeling and sticky palate feeling. <P>SOLUTION: An oil and fat composition for puffed food wrapping has oil and fat and casein as the essential ingredients, and an oil phase as a continuous phase. Filling for wrapping contains a flavoring material in the oil and fat composition. The method for producing the puffed food comprises wrapping the oil and fat composition or the filling with starch-containing dough followed by baking. The puffed food with a cavity obtained by the production method is also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a filling for puffed food packaging, the oil composition, a puffed food using these as a filling, and a method for producing the same.

    Expanded foods represented by bread such as white bread, sweet bread, Danish pastries, pie, and baked confectionery such as biscuits and cookies have recently been rich in variety and various types are sold. Among them, breads filled with fillings, such as buns, cream breads, curry breads, etc. are popular, and it is not an exaggeration to say that any bakery places them, but it is a big category in puffed flour foods. It has become one.

    There are many types of fillings that can be encased, but those that encapsulate two or more types of fillings, such as cream bread, have recently gained popularity. As a method for wrapping two or more kinds of fillings, first, one kind of filling is wrapped in a dough, baked, and a different filling is filled in a cavity formed in the upper part of the wrapped filling. For example, in a cream bun, the eggplant is wrapped in a dough and baked according to a conventional method, and the resulting cavity is filled with the cream. This method has the advantage of being simple. However, although it is technically possible to change the flavor of the filling that is pre-wrapped in the dough, it is necessary to use starch as the body material (the main component involved in plasticity) such as eggplant and flour paste. For this reason, since the texture is hard or the stickiness is seen, the filling of the flavor that does not have a texture is not preferred, and the selection of the flavoring material for the filling is limited. For example, when a coffee-flavored filling is pre-wrapped in the dough, it becomes a hard or sticky coffee filling, and the texture becomes unfavorable.

    In order to soften the texture, it is technically difficult to wrap a soft pasty filling in the dough in advance, and it is almost impossible with a continuous line. Moreover, even if it is packaged, if it passes through the baking process, the filling protrudes from the puffed food, the appearance is impaired, and there is a problem that the commercial value is remarkably lowered.

    As a means for solving such a texture problem, a method of creating a cavity in a bread and filling two or more kinds of fillings after baking is considered, but it requires two or more filling nozzles, hoppers, etc. It's hard to say that it is equipment, and it is clear that if the physical properties of each filling are different, very advanced techniques such as adjustment of the filling amount are required.

  As inventions related to triple packaging, there are Patent Document 1, Patent Document 2, and the like. In Patent Document 1, it is a method of using a gelling agent in the contents, but it is considered that it is not suitable for foods that do not have a gelled texture, and there is a problem that the types of inclusions are limited. Further, in the method of the present invention, it is necessary to repeat the wrapping molding twice or more, which is not a simple method. Patent Document 2 proposes a device for triple packaging, but it is necessary to use a body-like inclusion using a body agent such as starch as in the case of a conventional packaging machine. There is a problem that no filling is unsuitable and the contents are limited.

    In other words, the filling wrapped in the swollen food in a simple process of one-time packaging does not stick out even after the baking process and does not impair the appearance, and it remains soft and does not stick. This technology has not been invented so far, and there are limitations on the types and combinations of fillings to be wrapped.

Japanese Patent No. 2598371 JP 7-123904 A

    The object of the present invention is to easily produce a puffed food wrapped with a filling, and without damaging the appearance of the filled filling protruding, the texture is stiff or sticky. An object of the present invention is to provide a method for producing a puffed food that can solve the problem.

As a result of diligent research, the present inventors have used oil and fat and caseins as essential components, and used a filling for filling in which the oil phase is a continuous phase. The knowledge that it can be solved was obtained, and the present invention was completed.
That is, the first of the present invention is a fat and oil composition for puffed food wrapping characterized in that fats and fats and caseins are essential components and the oil phase is a continuous phase. Second, the fat and oil composition for puffed food packaging according to the first aspect, wherein the fat and oil contained is 50 to 99% by weight. Third, the fat and oil composition for puffed food packaging according to the first aspect, wherein the casein content is 0.3 to 20% by weight. 4th is the filling for wrapping which contains a flavoring material in the oil-fat composition of any one of 1st-3rd. 5th is the manufacturing method of the puffed food characterized by wrapping and baking the oil-and-fat composition in any one of 1st-3rd in starch containing dough. 6th is the manufacturing method of the puffed food characterized by wrapping and baking the filling for fillings of 4th to starch containing dough. 7th is the puffed food which has the cavity obtained by the manufacturing method of 5th. The eighth is a puffed food obtained by the production method according to the sixth aspect, having a cavity and having a flavor remaining in the cavity. Is the main point.

  According to the present invention, it is possible to produce a puffed food that does not have a texture problem such as the texture of the wrapped filling being hard or sticky.

    The expanded food as referred to in the present invention refers to a food in which starch-containing dough is expanded by a heating process, such as fermentation, baking, steaming, and frying, and is mainly bread and confectionery mainly made of flour. . In addition to wheat flour, such as strong flour, thin flour, and medium flour, wheat flour can be used in the same manner as wheat flour, such as rye flour, rice flour, tapioca starch, potato starch, waxy corn starch, and rice starch. The processed starch etc. can be used and can be used individually or in combination.

  In addition to wheat flour, starch-containing dough contains water, sugar (sucrose, trehalose, fructose, glucose, lactose, oligosaccharide, dextrin, etc.), egg, powdered milk (fat dry milk, whole milk powder, buttermilk powder as required , Whey powder, etc.), salt, fats and oils (shortening, lard, margarine, fat spread, butter, liquid oil, etc.), seasonings (amino acids, nucleic acids, etc.), chemical swelling agents, fragrances, yeast, flavors (cocoa, chocolate) , Matcha, kinako, etc.) can be appropriately selected and added, and kneaded by a conventional method. Among them, starch-containing dough such as bread containing yeast is most preferable in the practice of the present invention.

  Examples of the puffed food according to the present invention include bread, coppe bread, sweet bread, rolls (table roll, butter roll, buns, etc.), variety bread (raisin bread, germ bread, etc.), brioche, pizzas, steamed bread, fried bread, Danish In addition to breads such as pastries and croissants, pie, cakes, waffles, cookies, biscuits, crackers, pretzels, macaroons, donuts, shoes, etc. can be mentioned, and the starch-containing dough can envelop fillings. If there is no particular limitation.

  The filling for puffed food packaging according to the present invention is characterized in that fats and oils and caseins are essential components and the oil phase is a continuous phase. Usually, the filling contains a flavoring material, but it can be easily obtained by using an oil and fat composition not containing a flavoring material as a raw material and mixing the flavoring material therewith. Therefore, the oil and fat composition which does not contain a flavor material also has value as a product. In this invention, an oil-fat composition means what does not contain a flavoring material but becomes a manufacturing raw material of the filling for puffed food wrappings of this invention.

(Oil composition)
The oil and fat composition is characterized in that oil and fat and caseins are essential components, and the oil phase is a continuous phase. Components other than the essential components may be omitted, but it is preferable to contain water, and in that case, a water-in-oil emulsion is preferable. Moreover, it needs to have plasticity. When it does not have plasticity, mixing of flavoring materials becomes difficult, and it becomes difficult to produce a filling for packaging.

  Oils and fats to be used are not particularly limited as long as they are edible oils and fats, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, Examples include vegetable oils such as palm oil, shea fat, monkey fat, cacao butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the like. Alternatively, processed oils and the like that have been subjected to curing, fractionation, transesterification, etc., alone or in combination can be used.

    The SFC of the fats and oils in the fat and oil composition is preferably 10 to 80 at 10 ° C and 3 to 70 at 20 ° C, more preferably 15 to 75 at 10 ° C, and more preferably 5 to 50 at 20 ° C. Most preferably, the SFC is 20 to 70 and the SFC at 20 ° C. is 7 to 40. If it exceeds 80 at 10 ° C. or exceeds 70 at 20 ° C., the oil composition for wrapping becomes too hard, it becomes difficult to have plasticity, and it becomes difficult to mix the flavoring materials. If it is less than 10 at 10 ° C. or less than 3 at 20 ° C., the resulting filling for filling becomes too soft and difficult to wrap.

    15 to 60 degreeC is preferable, as for melting | fusing point of the said fats and oils, 20 to 50 degreeC is more preferable, 25 to 45 degreeC is still more preferable, and 28 to 40 degreeC is the most preferable. When the temperature exceeds 60 ° C., the puffed food obtained by baking becomes unsatisfactory. When the temperature is less than 15 ° C., the filling for the wrapping obtained by mixing with the flavoring material becomes too soft and difficult to wrap.

    Further, the oil / fat is preferably 50 to 99% by weight, preferably 55 to 98% by weight, and most preferably 60 to 97% by weight in the oil / fat composition. If it is less than 50% by weight, it is not preferable since it is impossible to impart the packaging suitability to the filling for packaging, or a sufficient cavity cannot be formed in the puffed food. If it exceeds 98% by weight, it is difficult to exert the effects of caseins, which is not preferable.

Caseins are a type of milk protein, and examples include casein salts such as casein sodium (casein Na), casein calcium (casein Ca), and casein potassium (casein K) in addition to free milk casein. Casein is preferably 0.3 to 20% by weight, more preferably 0.85 to 15% by weight, still more preferably 1.4 to 10% by weight, and most preferably 2 to 7% by weight in the oil or fat composition. If it is less than 0.3% by weight, the possibility that the flavoring material protrudes from the expanded food at the time of baking increases, which is not preferable. On the other hand, when the content exceeds 20% by weight, the flavor remaining in the cavity of the expanded food becomes hard and it is difficult to obtain a preferable texture, which is not preferable.
Caseins may be powdered or dissolved and dispersed in water. However, in order to exhibit the effect in a state of being dissolved in water, it is preferable to dissolve and disperse in water in advance. Further, highly soluble sodium caseinate is preferable to casein and other casein salts. In dissolving caseins, phosphates such as sodium polyphosphate and potassium polyphosphate, citrates such as sodium citrate and the like may be used as a dissolved salt according to a conventional method.

    The oil and fat composition preferably contains moisture. Casein can be dissolved by containing water in the oil-and-fat composition for wrapping, and the effects of casein are more easily exhibited. It also has the effect of leaving the flavoring material to be mixed softly in the form of a paste. It is preferable to contain 3 to 40% by weight of moisture in the fat and oil composition for wrapping, more preferably 7 to 35% by weight, still more preferably 10 to 30% by weight, and more preferably 14 to 25% by weight. Most preferably it contains. If it is less than 3% by weight, it is difficult to dissolve a sufficient amount of casein caseins, and the protrusion of the flavoring material cannot be sufficiently suppressed, which is not preferable. Moreover, after baking, a filling becomes hard and it becomes difficult to obtain a favorable food texture. When it exceeds 40% by weight, the oil composition for wrapping becomes too soft, and the wrapping suitability cannot be imparted to the filling for wrapping, or the flavoring material protrudes during firing, which is not preferable.

  You may add an emulsifier to an oil-fat composition as needed. As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed monoglyceride of tartaric acid, Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, stearoyl sodium lactate, lecithin and the like.

    In addition to the above-mentioned raw materials and additives, the oil and fat composition may use oil-soluble components such as pigments, antioxidants, and fragrances, and water-soluble components such as salt, saccharides, powdered milk, and fermented milk as desired. .

    Although the manufacturing method of the oil-fat composition of this invention is not specifically limited, It can manufacture according to the manufacturing method of the conventional plastic oil-fat composition. It can be produced by adding an aqueous phase to an oil phase melted as usual and mixing and stirring as necessary, followed by rapid cooling and kneading with a perfector, a rotator, a combinator or the like. When the aqueous phase is not included, it is generally produced by adding an inert gas such as nitrogen gas in order to improve workability. In this case, the caseins may be dispersed in the oil phase. The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as emulsifiers, pigments, antioxidants, and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.

(Filling)
The filling for puffed food packaging according to the present invention is characterized in that fats and oils and caseins are essential components and the oil phase is a continuous phase. It is also necessary to have plasticity. When it does not have plasticity, it becomes difficult to envelop, or sufficient voids of the obtained puffed food are not sufficient.
The fats and oils contained in the filling for enveloping are preferably 10 to 80 SFC at 10 ° C and 3 to 70 SFC at 20 ° C, more preferably 15 to 75 SFC at 10 ° C and 5 to 50 SFC at 20 ° C, Most preferably, the SFC at 10 ° C is 20 to 70 and the SFC at 20 ° C is 7 to 40. If the SFC at 10 ° C. exceeds 80 or the SFC at 20 ° C. exceeds 70, the filling for packaging becomes too hard and difficult to wrap. When the SFC at 10 ° C. is less than 10 or the SFC at 20 ° C. is less than 3, it is not preferable because the filling for packaging becomes too soft and difficult to package.

    The melting point of the fat contained in the filling for wrapping is preferably 15 ° C to 60 ° C, more preferably 20 ° C to 50 ° C, further preferably 25 ° C to 45 ° C, and further preferably 28 ° C to 40 ° C. When the temperature exceeds 60 ° C., the puffed food obtained by baking becomes unsatisfactory. When the temperature is lower than 15 ° C., the filling for filling becomes too soft and it is difficult to wrap.

    The oil and fat contained in the filling for filling is preferably 6 to 99% by weight, preferably 9 to 98% by weight, more preferably 15 to 97% by weight, and most preferably 25 to 96% by weight. If it is less than 6% by weight, the function of fats and oils as a body agent tends to be lost, and it becomes difficult to encapsulate or it becomes impossible to form a sufficient cavity in the puffed food. When it exceeds 99% by weight, it is difficult to exert the effects of caseins, which is not preferable.

  The filling for wrapping preferably uses fats and oils as a continuous phase. If the filling for enveloping does not contain fat and oil as a continuous phase, a hard body agent must be used in place of the oil and fat in order to make it suitable for enveloping, and the resulting filling will be hard. It is not preferable.

    The wrapping filling preferably contains water, in which case it is preferably a water-in-oil emulsion. By containing moisture in the filling for wrapping, the flavoring material is softly pasted in the cavity of the puffed food and easily burned, and a favorable texture can be easily obtained. It is preferable to contain 1 to 40% by weight of moisture in the filling for filling, more preferably 3 to 35% by weight, still more preferably 5 to 30% by weight, and more preferably 8 to 25% by weight. Is most preferred. When the amount is less than 1% by weight, the flavor remaining in the cavity of the obtained expanded food becomes hard and it becomes difficult to obtain a preferable texture. When the amount exceeds 40% by weight, the filling for packaging is too soft, and the packaging suitability is lost, or the appearance is lost during firing, which is not preferable.

    The casein contained in the filling for packaging according to the present invention is preferably 0.1 to 20% by weight, more preferably 0.3 to 15% by weight, even more preferably 0.7 to 10% by weight in the filling for packaging. 2 to 7% by weight is most preferred. If it is less than 0.1% by weight, it is not preferable because the enveloping filling is likely to protrude from the expanded food during baking. On the other hand, when it exceeds 20% by weight, the filling becomes hard and it is difficult to obtain a preferable texture, which is not preferable.

    Caseins may be powdered or dissolved and dispersed in water. However, in order to exhibit the effect in a state of being dissolved in water, it is preferable to dissolve and disperse in water in advance. Moreover, casein sodium having higher solubility is preferable to casein. In dissolving caseins, phosphates such as sodium polyphosphate and potassium polyphosphate, citrates such as sodium citrate and the like may be used as a dissolved salt according to a conventional method.

    The filling for wrapping of the present invention can provide a more preferred puffed food by containing a flavoring material. Although it can also be used without containing a flavor material, in that case, it only forms a cavity in the puffed food. The flavoring material may be powder, paste, solid, or liquid, but if paste or liquid flavoring material is mixed in a large amount, the filling becomes too soft and it may lose its suitability. It is more preferable to do this. In addition, when the flavoring material is oil-soluble, it is not preferable because it cannot be left in the cavity of the resulting puffed food because it is soaked into the bread dough during baking together with the fat and oil forming the body of the filling for wrapping. Is preferably water-soluble and / or hardly soluble and / or insoluble. As the flavoring material, sugar, milk powder, cocoa, coffee, matcha, caramel, kinako, maple sugar, brown sugar, nuts, fruits, etc. can be used alone or in combination. In addition, auxiliary materials such as fragrance can be added as appropriate.

    The flavoring material preferably contains one or two or more saccharides such as sucrose, trehalose, fructose, glucose, lactose, oligosaccharide, dextrin, and 5% by weight or more in the flavoring material, preferably 15% by weight or more. More preferably, it is most preferable to contain 25% by weight or more. If it is less than 5% by weight, it becomes difficult for the filling to become a paste after baking, and it is difficult to obtain a favorable texture.

  An emulsifier may be added to the filling for filling as necessary. As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed monoglyceride of tartaric acid, Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, stearoyl sodium lactate, lecithin and the like.

    In addition to the above-mentioned raw materials and additives, the filling for wrapping may use, if desired, oil-soluble components such as pigments, antioxidants, and fragrances, and water-soluble components such as salt, sugar, powdered milk, and fermented milk. it can.

    Although the manufacturing method of the filling for wrapping is not specifically limited, It is preferable to manufacture by mixing a flavoring material with the above-mentioned oil and fat composition. The ratio of the oil or fat composition to the filling for filling is preferably 0.15 or more, more preferably 0.25 or more, and most preferably 0.35 or more by weight. When the oil and fat composition is less than 0.15, the body cannot be sufficiently formed at the time of wrapping, and it becomes impossible to wrap uniformly, or a sufficient cavity cannot be formed after firing, which is not preferable.

    The mixing method is not particularly limited, but may be mixed with a mixer. Moreover, a flavor material can be mixed with an aqueous phase and it can also manufacture according to the manufacturing method of the conventional plastic fat composition. It can be produced by adding an aqueous phase to an oil phase melted as usual and mixing and stirring as necessary, followed by rapid cooling and kneading with a perfector, a rotator, a combinator or the like. Moreover, when not containing water, you may manufacture by disperse | distributing a flavor material to an oil phase and quenching rapidly according to the said method. In this case, in order to improve workability, it is common to manufacture by introducing an inert gas such as nitrogen gas. Caseins may also be dispersed in the oil phase. The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as emulsifiers, pigments, antioxidants, and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.

(Manufacturing method of puffed food)
A puffed food is obtained by wrapping and baking the filling for packing of the present invention obtained as described above in a starch-containing dough. In the present invention, the fats and oils in the filling for filling do not only function as a body material having suitability for filling, but also when the flavoring material mixed by melting and soaking into the dough is water-soluble without impairing the flavor. It works to remain inside. It also has the effect of forming cavities. The casein in the filling for filling has a function of leaving the mixed flavor in the cavity cleanly without damaging the appearance, especially when the mixed flavor is water-soluble without impairing the flavor, especially when protruding from the expanded food. Furthermore, it has the effect of remaining in a soft paste form that does not have the problem of being hard or sticky as in the case of using a filling with starch as a body material, such as flour paste.
It does not specifically limit as a method of packaging, It can package according to a conventional method. If the amount of puffed food is small, it may be done manually, but in the case of mass production, it is usually produced continuously using a wrapping machine. The weight ratio of the starch-containing dough and the filling for packing is not particularly limited, but it is necessary to wrap so that the filling for filling does not protrude from the starch-containing dough. In order to wrap so as not to protrude, it is preferable to make the amount less than twice the weight of the starch-containing dough. In addition, if the filling for the filling is too small for the starch-containing dough, the resulting cavity is too small, or the flavor of the flavoring material contained in the filling for the filling will be weak. The weight is preferably 0.1 times or more.

    The method for firing after wrapping the filling for packing of the present invention in starch-containing dough is not particularly limited, and it may be fired in an oven or the like according to a conventional method. Moreover, when starch containing dough contains yeast, it is also optional to take a fermentation process before baking according to a conventional method. In addition, when the starch-containing dough is for freezing, it is optional to take a freezing and thawing step according to a conventional method.

The puffed food obtained by the production method of the present invention has a cavity. Filling this cavity with a filling such as whipped cream is optional. When a flavoring material is included in the filling for filling, if two different types of flavoring materials are filled in the cavity obtained after baking, a filling having a different flavor from the flavoring material contained in the filling for filling is filled. You can get a puffed food divided into two. A method for filling the filling into the cavity is not particularly limited, and it is preferable to make a hole in the puffed food according to a conventional method and inject it with a nozzle.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “parts” are based on weight unless otherwise specified.

  First, as fats and oils for use in the oil composition for envelops, lard 60 parts, palm oil fractionated hard part / palm oil 66/34 random transesterified oil (melting point 48 ° C.) 10 parts, palm oil fractionated soft part (Melting point 21 ° C.) 10 parts and 20 parts of rapeseed oil were mixed to prepare oil A. The SFC of oil A was 42 at 10 ° C, 23 at 20 ° C, 23, and the rising melting point was 34 ° C.

Next, the oil-and-fat compositions 1-6 for wrapping were made as an experiment as follows.
Oil and fat composition for wrapping 1
Oil A and fat 75 parts are mixed with saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.) 0.5 part and soybean lecithin ("SLP paste" manufactured by Sakai Oil Co., Ltd.) at 60 ° C to obtain an oil phase. It was. Dissolve / disperse 0.5 part of sodium chloride, 0.3 part of sodium citrate and 4.5 part of sodium caseinate in 20 parts of water at 20 ° C., and the temperature is raised to 60 ° C. Got the phase. The oil phase and the aqueous phase were mixed and stirred at 60 ° C. and pre-emulsified, and rapidly cooled and kneaded with a combinator to obtain a plastic oil composition 1 for encapsulation.

Oil and fat composition for wrapping 2
In the fat and oil composition 1 for wrapping, the same composition as in the fat and oil composition 1 for wrapping, except that the water is changed to 22.2 parts and the sodium caseinate is changed to 2.3 parts. Product 2 was obtained.

Oil composition for wrapping 3
In the fat and oil composition 1 for wrapping, the present invention is carried out according to the fat and oil composition 1 for wrapping, except that 23.4 parts of water and 1.1 parts of sodium caseinate are replaced. Product 3 was obtained.

Oil composition for wrapping 4
Saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.) 0.5 part and soybean lecithin ("SLP Paste" manufactured by Sakai Oil Co., Ltd.) 0.3 part are mixed at 60 ° C with oil A 66.4 parts, and the oil phase Got. Add 0.5 parts of salt, 0.3 parts of sodium citrate and 3.0 parts of sodium caseinate to the oil phase, mix and stir at 60 ° C., rapidly cool and knead with a combinator, and have plasticity. Product 4 was obtained.

Oil composition for wrapping 5
In the fat and oil composition 1 for wrapping, the fat and oil composition 5 was replaced with 79.5 parts and the fat and oil composition 5 for wrapping was carried out in accordance with the fat and oil composition 1 for wrapping except that sodium caseinate was removed. Obtained.

Oil composition for wrapping 6
In the oil / fat composition 1 for encapsulating, the same as in the oil / fat composition 1 for encapsulating, except that water is changed to 22.2 parts and sodium casein 2.3 parts is changed to starch 2.3 parts. An oil / fat composition 6 for wrapping was obtained.

Table 1 summarizes the composition of the oil-and-fat compositions 1 to 6 for wrapping.

Then, the filling for Experiment of Examples 1-7 and Comparative Experiment Examples 1-5 was produced using the said oil-fat compositions 1-6 for envelopes.
Experimental example 1
Add 50 parts of sugar and 5 parts of instant coffee powder to 50 parts of the oil composition for wrapping 1, and use the Kenwood mixer to mix and stir the mixture uniformly with a beater to give the wrapping filling for Experimental Example 1 having plasticity. Obtained.

Experimental example 2
In Experimental Example 1, except that sugar is replaced with 40 parts, instant coffee powder is replaced with 7.5 parts, and skim milk powder is added with 2.5 parts, the same procedure as in Experimental Example 1 is carried out. I got a safe filling.

Experimental example 3
In Experimental Example 1, the same procedure as in Experimental Example 1 was conducted except that the sugar was replaced with 63 parts, the instant coffee powder was replaced with 7 parts, and the greasy fat composition 1 was replaced with 30 parts. A wrapping filling was obtained.

Experimental Example 4
In Experimental Example 1, the same procedure as in Experimental Example 1 was conducted except that sugar was replaced with 27 parts, instant coffee powder was replaced with 3 parts, and the oil composition 1 for wrapping was replaced with 70 parts. A wrapping filling was obtained.

Experimental Example 5
In Experimental Example 1, the same procedure as in Experimental Example 1 was conducted except that 50 parts of the oil composition 1 for packaging was replaced with 50 parts of the oil composition 2 for packaging. Got a filling.

Experimental Example 6
In Experimental Example 1, the same procedure as in Experimental Example 1 was conducted except that 50 parts of the oil composition 1 for packaging was replaced with 50 parts of the oil composition 3 for packaging. Got a filling.

Experimental Example 7
In Experimental Example 1, 50 parts of the fat and oil composition 1 for packaging was replaced with 38.9 parts of the fat and oil composition 4 for packaging, and the same procedure as in Experimental Example 1 was carried out except that 11.1 parts of water was added. The packaging filling of Experimental Example 7 having plasticity was obtained.

Comparative Experiment Example 1
The experiment was conducted in the same manner as in Experiment 1 except that 50 parts of the oil composition 1 for wrapping was replaced with 50 parts of the oil composition 5 for wrapping. Got the filling.

Comparative Experiment Example 2
Experimental example 1 except that the fat composition 1 for wrapping was changed to 14.0 parts, sugar was changed to 70.9 parts, instant coffee powder was replaced with 7.9 parts, and water was added to 7.2 parts. When carried out according to No. 1, a filling for envelopment of Comparative Experimental Example 2 having poor plasticity was obtained.

Comparative Experiment Example 3
The experiment was conducted in the same manner as in Experiment 1 except that 50 parts of the oil composition for wrapping 1 was replaced with 50 parts of the oil composition for wrapping 4, and the envelope of Comparative Experiment Example 3 having plasticity. Got the filling.

Comparative Experiment Example 4
In Experimental Example 1, it was carried out according to Experimental Example 1 except that 27 parts of sugar, 3 parts of instant coffee powder, 30 parts of oil composition 1 for wrapping, and 40 parts of water were added. A soft filling for Comparative Example 4 was obtained.

Comparative Experiment Example 5
The experiment was conducted in the same manner as in Experiment 1 except that 50 parts of the oil composition 1 for wrapping was replaced with 50 parts of the oil composition 6 for wrapping. Got the filling.

Table 2 summarizes the formulations of Experimental Examples 1-7, and Table 3 summarizes the formulations of Comparative Experimental Examples 1-5.

A puffed food was prepared and evaluated using Experimental Examples 1 to 7 and Comparative Experimental Examples 1 to 5.

Example 1
In the composition of Example 1 in Table 4, raw materials other than Pampas LBM (shortening manufactured by Fuji Oil Co., Ltd.) and the filling for wrapping in Experimental Example 1 were kneaded under the conditions of Mixing 1 in Table 5, and Pampas LBM was added. The dough-containing dough was further kneaded under the conditions of Mixing No. 2 and fermented for 60 minutes in a chamber at 28 ° C. and 75% humidity, then divided into 50 g portions and bench time was taken for 15 minutes. The starch-containing dough was extended into a flat plate shape, and the filling for wrapping in Experimental Example 1 was wrapped manually. Put in a round IF tray (bottom diameter 8 cm, top diameter 10 cm, height 3 cm) and ferment in a chamber at 38 ° C. and 80% humidity for 60 minutes, then in an oven at 210 ° C. and 220 ° C. The baked food for Example 1 was obtained. As an evaluation, it was easy to wrap and very good. After baking, there was no protrusion of the filling, the appearance was very good, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 2
In the formulation of Example 2 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. After baking, there was no protrusion of the filling, the appearance was very good, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 3
In the formulation of Example 3 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, the filling for wrapping was easy to cut, but the wrapping was good without any problem. After baking, there was no protrusion of the filling, the appearance was very good, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 4
In the formulation of Example 4 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. After baking, there was no protrusion of the filling, the appearance was very good, a very clean cavity was formed, and a slightly hard coffee-flavored filling remained in the cavity. When tasting was performed one day after baking, the filling was slightly hard, but there was no problem, no stickiness, and a good texture.

Example 5
In the formulation of Example 5 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. Slightly protruding fillings were observed after baking, but most of them had a good appearance without any problem, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 6
In the formulation of Example 6 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. Although some of the filling was seen to be protruding after baking, many had a slightly better appearance without problems, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 7
In the formulation of Example 7 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. Slightly protruding fillings were observed after baking, but most of them had a good appearance without any problem, a clean cavity was formed, and a pasty coffee-like filling remained in the cavity. When tasting was performed one day after baking, the filling was soft and had a very good texture without stickiness.

Example 8
20 g of whipped cream “New Fresh Filling 30V” (trade name, manufactured by Fuji Oil Co., Ltd.) was injected / filled into the cavity of the expanded food obtained in Example 1 to prepare the expanded food of Example 8. When the cross section was observed, the coffee-flavored filling and the whipped cream were clearly separated into two layers and were in good condition. When the taste was evaluated, the coffee-flavored filling was soft, non-sticky, and good enough to match the texture of whipped cream.

Comparative Example 1
In the formulation of Comparative Example 1 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. However, the protrusion of the filling after firing was seen in most of the individuals, the appearance was poor, and the commercial value was significantly lost.

Comparative Example 2
In the formulation of Comparative Example 2 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, the filling for packaging in Comparative Experimental Example 2 was poor in plasticity and was difficult to package.

Comparative Example 3
In the formulation of Example 4 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. After baking, there was no protrusion of the filling, the appearance was very good, a very clean cavity was formed, and a very hard coffee-flavored filling remained in the cavity. When the sample was eaten one day after baking, the filling was very hard and the texture was poor, and the commercial value was significantly lost.

Comparative Example 4
In the formulation of Comparative Example 4 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, the filling for packaging in Comparative Example 4 was very soft and difficult to package.

Comparative Example 5
In the formulation of Comparative Example 5 in Table 4, the same treatment as in Example 1 was performed. As an evaluation, it was easy to wrap and very good. However, the protrusion of the filling after firing was seen in most individuals, and the appearance was poor and the commercial value was remarkably lost.

These results are summarized in Table 6.

  The present invention relates to a method for producing a puffed food, and relates to a puffed food obtained by the production method, a filling for filling suitable for carrying out the production method, a method for producing the same, and a fat composition for filling. Can easily produce swollen foods with a filling and can solve the texture problems such as stiff and sticky texture without losing the appearance of the filled filling. A method for producing food.

Claims (8)

An oil / fat composition for puffed food packaging, characterized in that it comprises oils and fats and caseins as essential components, and the oil phase is a continuous phase. The fat and oil composition for puffed food wrapping according to claim 1, wherein the fat and oil contained is 50 to 99% by weight. The fat and oil composition for puffed food packaging according to claim 1, wherein the casein content is 0.3 to 20% by weight. The filling for wrappings which contains a flavoring material in the oil-fat composition of any one of Claims 1-3. A method for producing a puffed food comprising wrapping and baking the oil-and-fat composition according to any one of claims 1 to 3 in a starch-containing dough. A method for producing a puffed food comprising wrapping and baking the filling for filling according to claim 4 in starch-containing dough. A puffed food product having a cavity obtained by the production method according to claim 5. A puffed food product obtained by the production method according to claim 6 and having a cavity and a flavor material remaining in the cavity.