HK1169568B - Impregnated food - Google Patents

Description

Impregnated food

Technical Field

The present invention relates to a food product obtained by impregnating a porous solid edible material with a food material (dough) containing bubbles.

Background

An impregnated food obtained as follows and a method for producing the same are proposed (patent documents 1 to 3): the liquid food is impregnated into a porous solid edible material such as a baked snack, a dried food, a freeze-dried food of meat, vegetables, fruits, or the like by bringing the porous solid edible material into contact with the liquid food before or after a reduced pressure treatment or in a reduced pressure state. However, when the impregnated food obtained by these methods is impregnated with a liquid food solidified at normal temperature, for example, a porous solid edible material having a thickness, the voids of the edible material are filled with the solidified liquid food, and the texture may become very hard, which is not preferable. Therefore, if the impregnation is performed with the reduced pressure lowered, the liquid food reaches only the shallow part inside the porous solid edible material and does not reach the central part, and therefore the feeling of unity between the porous solid edible material and the liquid food is impaired.

Further, the following impregnated food and a method for producing the same are proposed: after the liquid food is impregnated into the porous solid edible material by the first decompression treatment, the liquid food is impregnated into the porous solid edible material to a deep position and the liquid food is appropriately squeezed out without immersing the porous solid edible material in the liquid food by the decompression treatment again (patent document 4).

However, in the impregnated food obtained by this method, for example, when the viscosity of the liquid food is high, the liquid food may not be impregnated sufficiently into the porous solid edible material. Even if the liquid food can be impregnated into the porous solid edible material by the first pressure reduction treatment, a sufficient amount of the liquid food cannot be extruded by the second pressure reduction treatment in some cases, and therefore, for example, when the liquid food solidified at room temperature is impregnated into the porous solid edible material having a thickness, the texture may become too hard. Therefore, when the liquid food is blended in various amounts to reduce the viscosity of the liquid food, the liquid food can be extruded in a desired amount, but the liquid food is not preferred because the flavor of the liquid food is reduced. Further, since the pressure reduction treatment needs to be repeated 2 times, there is a disadvantage that the process becomes complicated.

Further, a snack made by combining a solid edible material and a food dough containing air bubbles has been proposed (patent document 5). Although this snack is very attractive, it is not a food product in which a solid edible material is impregnated with a food material containing bubbles, and therefore, it is not a food product that is not unified. In addition, the texture and aftertaste are not sufficient in terms of lightness, and a lighter texture and aftertaste better than before are required.

Documents of the prior art

Patent document

Patent document 1: WO97/047207 publication

Patent document 2: japanese laid-open patent publication No. 10-150917

Patent document 3: japanese patent laid-open No. 2001-238612

Patent document 4: japanese laid-open patent publication No. 2008-5745

Patent document 5: WO02/000032 publication

Disclosure of Invention

Problems to be solved by the invention

Accordingly, an object of the present invention is to provide an impregnated food product having a feeling of unity between a porous solid edible material and a liquid food material and having an unprecedented light texture and aftertaste.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that a food obtained by impregnating a porous solid edible material with a bubble-containing liquid food material has a feeling of unity between the porous solid edible material and the bubble-containing food material, and has an unprecedented light texture and aftertaste, and have completed the present invention.

The present invention is constituted as follows.

(1) An impregnated food is obtained by impregnating a porous solid edible material with a blank of a food containing air bubbles.

(2) The impregnated food product according to the above (1), wherein the porous solid edible material is impregnated into the porous solid edible material by pressurizing the porous solid edible material in a state in which the porous solid edible material is in contact with the gas bubble-containing food material, and thereafter the pressure is returned to atmospheric pressure, whereby a part of the gas bubble-containing food material impregnated into the porous solid edible material is extruded to form voids in the porous solid edible material.

(3) The impregnated food according to the above (1) or (2), wherein the porous solid edible material is a baked snack, an expanded food, or a freeze-dried food.

(4) The impregnated food according to any one of the above (1) to (3), wherein the blank of the bubble-containing food is a chocolate blank.

(5) The impregnated food according to any one of the above (1) to (3), wherein the air bubble-containing food dough is a cotton candy dough.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the impregnated food of the present invention, the bubble-containing liquid food dough is impregnated into the porous solid edible material deeply, so that the impregnated bubble-containing food dough has a strong flavor and has an integrated feeling of the porous solid edible material and the bubble-containing food dough. In addition, the impregnated food dough containing air bubbles contains air bubbles, and therefore, the food dough has light mouthfeel and aftertaste which are not available.

Drawings

Fig. 1 is a schematic view of a pressurization treatment method performed by feeding a compressed gas into a head space (headspace) in a closed system.

Fig. 2 is a schematic diagram of a method of placing a porous solid comestible and bubble-containing food dough into a deformable, closed container and pressurizing the periphery of the deformable container with a compressed gas or compressed liquid.

Fig. 3 is a schematic diagram of a method of directly pressurizing a bubble-containing food dough that is submerged in a porous solid comestible.

Description of the reference numerals

A sealed container, 2.. a bubble-containing food blank, 3.. a porous solid comestible, 4.. a deformable sealed container.

Detailed Description

In the present invention, the porous solid edible material is not particularly limited as long as it is a food having a porous void inside. Examples thereof include freeze-dried products of fruits, vegetables, fish and shellfish, livestock meat, eggs, molded foods (molded from various materials); various puffed foods such as fried foods, puffed foods with hot air, and puffed foods produced by cooking/puffing raw materials with an extruder; baked goods such as crackers, broken rice cakes, popcorn, peanut butter, waffles, fried bread cubes (croutons), meringues, biscuits, pie, cookies, western cakes, and the like. In addition, bread such as toast and French bread, fried dough ring, waffle, frozen bean curd, and wheat gluten can be mentioned.

In the present invention, the bubble-containing food dough impregnated with the porous solid edible material includes all edible foods which have fluidity and can contain bubbles at the time of impregnation. The bubble-containing food dough may be solidified in the impregnated food. Therefore, examples of the bubble-containing food dough include butter, margarine, chocolate, soft candy, and marshmallow.

Examples of the bubble-containing food dough impregnated in the porous solid edible material include a slurry obtained by dispersing solids (granulated sugar, cocoa mass, tea leaves, milk powder, freeze-dried food, dried cheese, various dried powders, various flavors, etc.) in fats and oils, oily cream, a solution obtained by dissolving various thickening polysaccharides (agar, carrageenan, guar gum, xanthan gum, tamarind gum, pectin, etc.), raw milk oil, and the like.

In the present application, the numerical value of the pressure (kPa) refers to an absolute pressure value, which is the sum of an ambient pressure such as atmospheric pressure and an intentionally applied pressure. The pressure measurement of the present application was performed under an environment of 1 atmosphere. The pressure value when no pressure was intentionally applied was 101kPa in an atmosphere of 1 atm.

In the present application, chocolate is used in a broad sense, and is not limited to the regulation "official competition law concerning expression of chocolate class" prescribed by the japan official commission. That is, "chocolate" means: a food obtained by suspending finely pulverized edible ingredients such as cocoa powder, saccharides, milk solids and the like in a matrix composed of a continuous phase of an edible oil or fat solidified at a specific temperature or lower, and optionally adding various emulsifiers, additives, flavors and the like. Typically sweet chocolate, milk chocolate, white chocolate. The edible fat is not limited to cocoa butter, and a chocolate using animal-or vegetable-derived tempering fat (tempering) or non-tempering fat (non-tempering) as a substitute fat for cocoa butter and further using a mixture of the substitute fat and cocoa butter is also included in the chocolate of the present invention.

(production method)

The impregnated food of the present invention is obtained by pressurizing the inside of a closed system in a state where a porous solid edible material is in contact with a food dough containing air bubbles, and then reducing the pressure in the system. Contacting includes partial contacting, but is preferably integral contacting.

The impregnated food of the present invention can be obtained, for example, by pressurizing the porous solid edible material in a state completely immersed in the gas-containing food material, holding the pressurized solid edible material for a certain period of time (step 1), and then returning the pressure to atmospheric pressure (step 2). Each step is further described below.

(step 1)

In the first pressure treatment, although it is not necessary to carry out the pressure treatment in a state where the porous solid edible material is completely immersed in the bubble-containing food dough, it is preferable to carry out the pressure treatment in a state where the porous solid edible material is completely immersed in the bubble-containing food dough because if a part of the porous solid edible material is not immersed in the bubble-containing food dough, the bubble-containing food dough cannot be sufficiently immersed in the part.

The method of pressing is not particularly limited as long as the bubble-containing food dough can be pressed. As the pressurization treatment, any of the following methods may be performed: for example, a process carried out by feeding a compressed gas into the head space in a closed system (FIG. 1); or placing the porous solid edible food and bubble-containing food blank into a deformable closed container, and pressurizing the periphery of the deformable container by using compressed gas and compressed liquid (figure 2); or a method of directly pressurizing a bubble-containing food dough in which a porous solid comestible is embedded (fig. 3).

By this pressure treatment, the bubble-containing food dough is impregnated into the inner center from the surface of the porous solid edible material, and the air originally present in the porous solid edible material is compressed into the inner center. Further, the larger the pressure applied to the food dough containing air bubbles, the more the food dough containing air bubbles can be impregnated near the center of the porous solid edible material. When the viscosity of the bubble-containing food dough is high, the texture of the porous solid edible material is dense, and the volume of the porous solid edible material is large, it tends to be difficult to impregnate the bubble-containing food dough near the center of the porous solid edible material. The maximum pressure at which pressurization is carried out is preferably 200kPa to 10130kPa, and may be selected depending on the combination of the porous solid edible material and the bubble-containing food material.

On the other hand, in the conventional method for impregnating the bubble-containing food dough by the reduced pressure method, even if the pressure is reduced to the vicinity of the absolute vacuum, the pressure difference of only 101.3kPa at the maximum is generated, and therefore, the impregnation may not be performed to the vicinity of the center under the above-described conditions that are difficult to impregnate. In the reduced-pressure treatment, the air bubbles in the air-bubble-containing food dough are released from the dough, and the resulting impregnated food becomes free of air bubbles.

In step 1, after the predetermined pressure is reached, the process may be immediately advanced to step 2, or the process may be advanced to step 2 after the predetermined pressure is maintained for a predetermined time.

(step 2)

The step of returning to the atmospheric pressure after pressurization is performed by releasing the pressure of a compressed gas or a compressed liquid when the pressurization is performed through the compressed gas or the compressed liquid. In the case where the food dough containing air bubbles is directly pressurized by the pressing body, the step of returning to the atmospheric pressure after pressurization is performed by releasing the pressure of the pressing body. The step of returning to the atmospheric pressure may be performed directly in a state where the porous solid edible material is immersed in the bubble-containing food dough, or may be performed in a state where the porous solid edible material is not in contact with the bubble-containing food dough. In either method, the air compressed to the vicinity of the central portion of the porous solid edible material expands when the pressure is returned to the atmospheric pressure, and a part of the impregnated bubble-containing food dough is extruded. This makes it possible to obtain an impregnated article having appropriate voids in the interior of the porous solid edible material. The appropriate voids cooperate with the bubbles of the bubble-containing food dough to give the impregnated article a light texture. The force of the air expansion compressed into the porous solid comestible center portion increases with the magnitude of the pressurized pressure. When the viscosity of the bubble-containing food dough is high, the texture of the porous solid edible material is dense, and the volume of the porous solid edible material is large, the bubble-containing food dough tends to be difficult to extrude, but the bubble-containing food dough can be extruded by increasing the pressing strength. In addition, the speed at the time of returning to atmospheric pressure may be adjusted appropriately because the speed is rapidly returned from the pressurized state to atmospheric pressure, which may cause the porous solid edible substance to collapse.

The impregnated food obtained by the above-described operation may be cooled to solidify the impregnated food material containing air bubbles, or may be further processed by a known method such as coating or decoration as necessary.

Examples

The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples.

Example 1

Fully mixing 230 parts by weight of eggs, 170 parts by weight of granulated sugar, 90 parts by weight of emulsified oil and fat, 3 parts by weight of emulsifier, 150 parts by weight of water, 300 parts by weight of low-gluten flour and 30 parts by weight of oil and fat to obtain a primary pulp (poolish) blank. The resulting mixture was poured into a metal mold, baked in an oven at 180 ℃ for 20 minutes, and further dried at 100 ℃ for 1 hour to obtain a baked snack of 30mm × 20mm × 150 mm.

Subsequently, a chocolate dough was prepared by a conventional method by blending 400 parts by weight of granulated sugar, 340 parts by weight of cocoa mass (cocoa), 150 parts by weight of cocoa butter, 100 parts by weight of food fat and 12 parts by weight of an emulsifier. 100 parts by weight of the chocolate dough was adjusted to 35 ℃ and mixed with 3 parts by weight of Choco Seed B (manufactured by Nikkiso K.K.), adjusted to 28 ℃ and aerated to a specific gravity of 0.78 by a whipper (KENMIX AIKO PRO KM-600, manufactured by Aikoku Kogyo Co., Ltd.).

The baked confectionery was immersed in the aerated chocolate, placed in a closed container, pressurized to +600kpa (701 kpa absolute) by feeding compressed air into the space of the closed container, and depressurized to atmospheric pressure after maintaining the pressurized state for 10 seconds, after which the baked confectionery was taken out of the chocolate dough, the chocolate dough adhering around the baked confectionery was sufficiently wiped off, and then the chocolate was solidified by cooling at 15 ℃.

The resulting confectionery has a strong flavor of the chocolate dough containing air bubbles impregnated therein, and has an integral feeling with a porous baked confectionery. In addition, the impregnated chocolate dough contains air bubbles, and therefore has light mouthfeel and aftertaste which have not been achieved.

Comparative example 1

The same operation as in example 1 was carried out except that an unaerated chocolate dough was used, to obtain a baked snack impregnated with chocolate dough. The resulting snack had moderate voids and the chocolate dough impregnated into the center portion, but was significantly inferior to the snack obtained in example 1 in terms of mouthfeel and lightness of aftertaste.

Example 2

Commercially available toast bread was dried at 100 ℃ for 2 hours and cut into pieces of 20mm × 10mm × 20mm to make toast bread dry products.

Further, 390 parts by weight of granulated sugar, 400 parts by weight of syrup, 30 parts by weight of starch and 110 parts by weight of water were boiled to be thick, and then 60 parts by weight of a 33% by weight gelatin aqueous solution (a mixed solution of a gelatin aqueous solution and the like) was mixed. The mixture was aerated to a specific gravity of 0.7 using a whipper Mixer (whisper Mixer) to prepare a B × 78, ambient temperature of 60 ℃.

The dried toast bread was immersed in the obtained cotton candy dough, placed in a closed container, pressurized to +600kpa (701 kpa absolute) by feeding compressed air into the space of the closed container, and then depressurized to atmospheric pressure after maintaining the pressurized state for 10 seconds. Then, the dried toast was taken out from the marshmallow dough, and the marshmallow adhered around the toast was sufficiently wiped off, and then cooled and molded at 20 ℃.

The obtained snack had a rich flavor of the impregnated cotton candy dough and had a feeling of unity with the dried toast. And because the impregnated cotton candy blank contains air bubbles, the impregnated cotton candy blank has light mouthfeel and aftertaste which are not available.

Comparative example 2

An impregnated snack impregnated with gelatin was obtained in the same manner as in example 2, except that the mixed solution of the gelatin aqueous solution and the like in example 2 was not aerated. The resulting snack had a moderate void and had gelatin impregnated into the center, but was significantly inferior to the snack obtained in example 2 in terms of mouthfeel and lightness of aftertaste.

Claims (7)

1. An impregnated food product obtained by impregnating a porous solid edible material with a food material containing air bubbles.

2. The impregnated food product according to claim 1, wherein the porous solid edible material is pressurized in a state in which the porous solid edible material is in contact with the gas bubble-containing food material to impregnate the porous solid edible material with the gas bubble-containing food material, and thereafter the pressure is returned to atmospheric pressure, whereby a part of the gas bubble-containing food material impregnated into the porous solid edible material is extruded to form voids in the porous solid edible material.

3. The impregnated food according to claim 1 or 2, wherein the porous solid edible substance is a baked snack, an expanded food, or a freeze-dried food.

4. The impregnated food according to claim 1 or 2, wherein the gas bubble-containing food dough is a chocolate dough.

5. The impregnated food according to claim 3, wherein the bubble-containing food dough is a chocolate dough.

6. The impregnated food according to claim 1 or 2, wherein the bubble-containing food dough is a cotton candy dough.

7. The impregnated food product according to claim 3, wherein the bubble-containing food dough is a cotton candy dough.