JP6018736B2 - Salmon or caramel-coated food and method for producing the same - Google Patents

Description

  The present invention relates to a candy or caramel for food coating and a candy or caramel-coated food coated with the candy or caramel. Specifically, it is a coated food coated with candy or caramel that has high mechanical suitability and does not stick to an apparatus such as a conveyor when a large amount of food coated with straw or caramel is produced.

Sweet potatoes are boiled around chestnuts and other foods, such as Chinese potatoes and Chinese foods. To explain how to make these boiled foods, using Chinese potato as an example, sweet potatoes cut into an appropriate size are oiled with cooking oil, while adding an appropriate amount of water to sugar and heating on medium heat. It is made by hatching the entire surface of the cocoon after the whole has hatched into a light brown color and then adding the previously sweetened potatoes at once. In this way, it is extremely difficult to make viscous light brown cocoons when making potato-covered foods such as Chinese potatoes, and to attach a small amount of cocoon uniformly to the surface of the cocoon, which is said to be a skill of craftsmen. ing. In recent years, frozen foods such as Chinese potatoes or chilled foods obtained by thawing such foods have been provided so that such cocoon-coated foods can be easily eaten at home (see Patent Documents 1 and 2).
In addition, a dish with caramel sauce mixed with sugar, fresh cream or butter is called caramel potato instead of a university bowl, and its Western flavor is accepted as an extension of the variety of university bowls. It has been.

JP-A 63-79571 Japanese Patent No. 399865

  When I tried to manufacture a product that replaced Chinese potato candy with caramel, compared to saccharide-only candy, caramel containing dairy products has a higher viscosity, sticky, potatoes stick together, stick on conveyors, etc. It was difficult to produce. Therefore, the present invention is a coating that can be uniformly entangled with a low viscosity when entangled with food, and does not stick to the apparatus, and does not stick to each other when cooled, but does not stick to the food surface. It is an object of the present invention to provide candy and caramel for food and food coated with the candy and caramel.

  The present inventor has found that it is important to contain oils and fats so that the minimum amount of oil oozes on the surface of the caramel so that the caramel does not attach to an apparatus such as a conveyor. Caramel originally contains fats and oils, but these fats and oils are emulsified with milk components and the like, and if they are present stably in the straw, they do not function as oils that do not attach to the apparatus. Oil that oozes out on the caramel surface is required.

The gist of the present invention is the method for producing the koji or caramel-coated food of (1) to (7) and the koji or caramel-coated food of (8) to (13).
(1) A cocoon produced by mixing and heating a saccharide-containing raw material, wherein the cocoon that has been adjusted in the amount of oil or emulsified oil so that the oil or fat floats on the surface of the cocoon is coated with the food surface A method for producing a cocoon-coated food, characterized by being used.
(2) The method for producing a koji-coated food according to (1), which is a koji made by mixing raw materials containing sugars and heating to vitrify the koji.
(3) The method for producing a cocoon-coated food according to (1) or (2), wherein the amount of the fat or emulsified oil or fat in the cocoon weight is 2 to 8% by weight.
(4) The method for producing a koji-coated food according to any one of (1) to (3), wherein koji is a koji added with a caramel flavor.
(5) Caramel produced by mixing and heating raw materials including sugar, starch syrup, reduced starch syrup, fats and oils, and protein-containing materials, and adjusting the amount of fats and oils so that the fats float on the caramel surface. A method for producing a caramel-coated food, which is used as a caramel for coating the surface of a food.
(6) The method for producing a caramel-coated food according to (5), which is a caramel produced by mixing raw materials including sugar, starch syrup, reduced starch syrup, fats and oils, and a protein-containing material, and heating at 140 to 150 ° C. to vitrify the potato.
(7) The method for producing a caramel-coated food according to (5) or (6), wherein the amount of fats and oils in the caramel weight is 2 to 8% by weight.

(8) A cocoon-coated food that is manufactured by mixing and heating a saccharide-containing raw material, the surface of which is coated with a cocoon in which the amount of oil or emulsified oil is adjusted so that the oil or fat floats on the surface of the cocoon .
(9) Caramel produced by mixing and heating raw materials including sugar, chickenpox, reduced starch syrup, fats and oils, and protein-containing materials, with the amount of fats and oils adjusted so that the fats float on the caramel surface. Caramel-coated food with a coated surface.
(10) The caramel-coated food according to (9), wherein the amount of fats and oils in the caramel weight is 2 to 8% by weight.
(11) The caramel-coated food according to (9) or (10), wherein the food to be coated is an oiled food.
(12) The caramel-coated food according to (11), wherein the food to be coated is moss, beans or fruits.
(13) A frozen food in which the caramel-coated food according to any one of (9) to (12) is frozen.

  Even if the bag or caramel of the present invention is not cooled and solidified, it does not stick to the conveyor and the like, and the food coated with the bag or caramel does not stick to each other after being cooled, so that it adheres stably to the food surface. It is possible to produce a koji or caramel-coated food with good productivity and excellent quality.

The koji in the present invention is a koji made from sugar, which is produced by adding water to saccharides such as sugar, starch syrup and reduced starch syrup and heating it to about 140 ° C. or higher and cooling it. The persimmon may be added with various flavors and flavor imparting agents such as a fruit flavor such as a strawberry flavor and a flavor such as milk, coffee and tea.
In addition, caramel may mean a kind of baked ginger that is heated only by sugar and water, but in the present invention, caramel is produced by mixing sugar, dairy products and fats and oils. A type of caramel. Instead of dairy products, caramel-like products using other proteins, emulsified oils and fats, caramel-flavored flavoring agents, and the like are also included. Various flavors and flavor components such as chocolate flavor and strawberry flavor can be added to caramel.
In general, caramel as an independent confectionery is made by mixing and heating sugar, starch syrup, condensed milk, butter, etc., cooling and hardening, cutting into bite-sized pieces, and individually packaging. The caramel sauce is used as a sauce by diluting the caramel with water, milk or the like.
The caramel in the present invention is a caramel that is fixed to the surface of a food and is not in a sauce form but is in a solid state after being heated and adhered to the food while it is hot and cooled.

The present invention relates to a cocoon produced by mixing and heating a saccharide-containing raw material, and covering the surface of food with a cocoon in which the amount of the oil or emulsified oil is adjusted so that the oil or fat floats on the surface of the cocoon. It is used for the manufacturing method of the cocoon covering food characterized by using.
In addition, the present invention is a caramel produced by mixing and heating raw materials containing sugar, starch syrup, reduced starch syrup, oil and fat, and a milk protein-containing material, and the amount of oil and fat is adjusted so that the oil and fat floats on the surface of the caramel. A method for producing a caramel-coated food, wherein the adjusted caramel is used as a caramel for coating a food surface.

  The caramel containing the protein component had a higher viscosity than the koji without the protein component, and it was more difficult to coat the food than the koji. Due to the high viscosity, problems such as sticking to a manufacturing apparatus such as a conveyor or covering foods cannot occur.

  The present inventor has found that, when testing various formulations, the amount of caramel oil can be adjusted so that the oil slightly floats on the surface of the caramel, and the product can be produced without sticking to the apparatus. Dairy products such as fresh cream and butter are used for caramel. Alternatively, emulsified oils and emulsifiers are used instead. Therefore, although caramel originally contains oil, the oil that is emulsified and stably present in caramel did not function as an oil that suppresses stickiness.

In order for the oil to bleed slightly on the surface of the caramel, it is necessary to have an amount of oil that exceeds the emulsifying action of the caramel. That is, it is necessary to blend a large amount of oil or reduce the number of components having an emulsifying action. Specifically, among the commonly used caramel blends, the amount of emulsifier and emulsified oil and fat may be reduced, and vegetable oil may be added. Depending on the formulation, 2.5 to 8.0% by weight of vegetable oil may be added. The appropriate amount of vegetable oil varies depending on the amount of milk protein added to the caramel, so the easiest way to check if there is oil floating on the surface is to actually mix and heat the caramel ingredients. It is enough if the cold caramel is touched with a hand and even a little oil is attached to the hand. The presence or absence of oil floating can also be judged by applying paper to the surface of the caramel to see if oil stains can be made.
In the case of candy, it is preferable to use a small amount of fat or emulsified fat compared with caramel. In the case of carp, as with caramel, it is sufficient to add oil to the extent that even a small amount of oil can be touched by touching a cold carp. The presence or absence of oil floating can also be judged by whether or not oil stains can be made by applying paper to the surface of the bag.

  As the saccharide, sugar, starch syrup, and reduced starch syrup are appropriately blended so as to give a cocoon having a preferable viscosity depending on the target food. Specifically, it is preferable to use sugar: pox: reduced pox in a ratio of about 40 to 70: 5 to 30:10 to 30. In particular, sucrose is preferable for the sugar, and a crispy feeling can be enhanced by adding a characteristic sugar such as trehalose.

As the protein, milk protein is preferable. As the material containing milk protein, condensed milk, fresh cream, butter and the like are preferable. The flavor is particularly good when condensed milk is used. Instead of the milk protein-containing material, a flavor enhancer such as emulsified oil or flavor can be substituted. The amount of protein in the milk protein-containing material is preferably about 1% by weight or less as a caramel for coating foods. The more the caramel flavor is, the more difficult it is to handle. Preferred is about 0.3 to 0.7% by weight.
The fats and oils may be any fats and oils that can be used in foods, but vegetable oils such as soybean oil are preferred. An oil having a melting point of 40 ° C. or lower is preferable for a mouthfeel. Especially in caramel potatoes, potatoes are used with vegetable oil, so even if the vegetable oil is slightly blurred, there is no sense of incongruity.

In the method for producing caramel, the raw materials as described above are mixed, placed in a kettle or the like and heated with stirring. It is necessary to reach a temperature at which sugars vitrify and proteins do not burn. The temperature at which the protein does not burn and vitrifies is suitably 160 ° C. or less, preferably 140 to 150 ° C. In the heated caramel, cut in a suitable size in advance and put in a sweet potatoed food such as sweet potato, and entangle the caramel. Since the caramel is liquid at about 145 ° C., the caramel can be uniformly entangled by adding food and rotating the container together.
If the foods with caramel are separated from each other before cooling to about 100 ° C or less and then cooled, the foods will not stick to each other. If the caramel of the present invention is used, it is not sticky during cooling or after cooling, it is difficult to stick, and even if it sticks, it can be released immediately.

  An object to be coated with the bag or caramel of the present invention may be any food. Preferred are potatoes such as sweet potatoes and potatoes, beans such as peanuts and flower beans, or fruits such as almonds, chestnuts and bananas. The bag or caramel of the present invention is suitable for oily food.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Caramel was produced according to the formulation shown in Table 1, and the surface of the oiled sweet potato was coated to produce caramel potato. Formula 1 is a koji mix that does not contain protein. The manufacturing method is as follows.
Cut 7 kg of peeled sweet potatoes into pieces and cook in cooking oil. 2.1 kg caramel is produced for 7 kg sweet potato. Caramel is manufactured by first mixing saccharides in a kettle and heating to about 145 ° C, adding the remaining ingredients and heating to about 150 ° C. While maintaining the temperature of the resulting caramel, add sweet potato and stir to coat the surface. When the coating is uniform, remove it from the kettle. If the sweet potatoes are separated one by one before cooling to below 100 ° C and cooled, a caramel potato with the surface covered with caramel is completed.
Nine types of caramel potatoes were produced from the caramels of Formulation 1 to Formulation 9 in Table 1. The caramel sauce in Table 1 is composed of 43.4% starch syrup, 25.3% sweetened condensed milk, 25.3% sweetened defatted condensed milk, 4.6% cream, etc., and the emulsified fat comprises 74.5% vegetable oil and fat, 4% emulsifier and 21.5% water.

  Sensory evaluation was performed on the mechanical suitability of the caramel of each formulation. Evaluation items are “sticky” and “separation of oil”. For the stickiness, the degree of stickiness of caramel was evaluated in five levels. “5” grade “1” can be continued for about 30 minutes when caramel is attached to the production line, “2” can only last for about 30 minutes to 1 hour, “3” can only last about 1 to 2 hours , “4” is an indicator that it can be continued for about 8 hours, and “5” is an indicator that operation is possible all day. The degree of oil separation was also evaluated in five stages (larger numbers indicate more separated oil).

The results are shown in Table 1. The upper part of Table 1 shows the composition, the middle part shows the composition of each composition, and the lower part shows the result of sensory evaluation.
Formulation 1 should contain no protein. In the case of cocoons containing no protein, even when emulsified oils and fats were used, oil slightly floated on the surface and stickiness was suppressed. When caramel sauce was simply added to Formulation 1, the stickiness was bad as shown in Formulation 2, and it was impossible to produce continuously with stickiness on the production equipment. Formulation 3 in which the caramel sauce was reduced and the caramel flavor was supplemented with flavors and the like was slightly improved, but even a slight caramel sauce still has a large effect on the physical properties. In Formulations 4-6, soybean oil was used instead of the emulsified oil used so far. As the amount of soybean oil was increased, the oil oozed out on the surface of the caramel, and the adhesion to the device was greatly improved. From these results, it was found that caramel sauce contains a large amount of emulsified components, and therefore it is important to add more fat than is emulsified by them. In Formulations 7-9, the amount of fats and oils was made constant and the amount of caramel sauce was changed. As expected, if the amount of caramel sauce was not too low, it was found that even if the amount of oil and fat was the same, the oil oozed and had good physical properties. Formulation 7 had too much oil and fat with respect to caramel sauce, and an unnecessary amount of oil was floating. At most, there is no problem in mechanical suitability, but it has been found that the addition of a minimum amount of fat is preferable because the food becomes too oily.

Foods such as sweet potatoes and chestnuts that are covered with caramel and potatoes such as caramel potatoes that are covered with caramel can be provided. Since it has freezing tolerance, it can also be provided as a frozen food.

Claims (5)

  In the method of coating cocoons on oiled cocoons, cocoons are produced by mixing and heating saccharide-containing raw materials, and the amount of oil or emulsified oil and fat is adjusted so that the oil and fat floats on the surface of the cocoon The cocoon-coated food is characterized in that the raw materials are mixed, put into a kettle, etc., heated with stirring and vitrified, put into a liquid koji, and then put the oiled koji into the koji, and coat the koji on the surface of the food. Method. However, the cocoon-coated food is a frozen food.   The method for producing a koji-coated food according to claim 1, wherein the amount of fat or emulsified oil in the koji weight is 2 to 8% by weight.   The method for producing a koji-coated food according to claim 1 or 2, wherein the koji is a koji added with a caramel flavor.   The method for producing a koji-coated food according to any one of claims 1 to 3, wherein the koji is a caramel containing sugar, starch syrup, reduced starch syrup, fats and oils, and a protein-containing material. The method for producing a koji- coated food according to claim 4 , wherein the koji is a caramel produced by mixing raw materials including sugar, starch syrup, reduced starch syrup, fats and oils, and a protein-containing material, and heating at 140 to 150 ° C to vitrify the koji.