CN106455646A - Novel edible oil-in-water paste composition - Google Patents
Novel edible oil-in-water paste composition Download PDFInfo
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- CN106455646A CN106455646A CN201580025883.4A CN201580025883A CN106455646A CN 106455646 A CN106455646 A CN 106455646A CN 201580025883 A CN201580025883 A CN 201580025883A CN 106455646 A CN106455646 A CN 106455646A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25 DEG C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the difference (B-A) is -100 to 0Pa, given that (A) is the shear stress 20 seconds after starting measurement with rotations at 10rpm and (B) is the shear stress 20 seconds after starting measurement at 50rpm; the thermal expansion (D/C) is less than 1.5 times, when calculated by removing approximately 10g of the edible oil-in-water paste composition and forming the same into a rod approximately 7cm in length, using the surface area before a heat treatment viewed from above as (C), thereafter, heating at 190 DEG C for ten minutes in an oven, and using the surface area after the heat treatment viewed from above, just as when viewing before, as (D); water activity is 0.92-0.94 and pH is 5.5-5.8; heat resistance is exhibited even when heating while incorporating filling or topping into the dough; the melt-in-the-mouth properties are favorable, and there is no stickiness.
Description
Technical field
The present invention relates to being used for cake, breadmaking field, filling to dough or decorating in dough and being heated
Process thus supplying edible edible oil-in-water type paste composition and its manufacture method.
Background technology
Edible oil-in-water type paste composition (this to main chocolate flavouring used in cake, breadmaking field
Kind of edible oil-in-water type paste composition is also referred to as " flour paste ") for, purpose as nearest client is it is desirable to when melting in mouth
Good and not tacky mouthfeel, fill to dough or decorate in dough and carry out not flowing out from dough during heat treated or trickling
Thermostability, also require dense chocolate flavouring.But, if strengthening chocolate flavouring and adding no fat cocoa composition in a large number,
Taste bad when then melting in mouth；If containing cocoa mass, chocolate as raw material, when mixing each raw material making emulsion
Become acid state, therefore emulsifying become unstable thus occur water to separate, separating of oil, or thermostability reduces, and feels tacky.
In addition, in recent years, people, to environmental problem also growing interest, close on the consumption phase as unsold in a large number in shop
Limit box lunch, bread go out of use this situation countermeasure it is desirable to extend consumption the time limit.
Up to now, (patent documentation 1) discloses containing specified quantitative starchiness raw material and moisture, has good resistance to heating
The oil-in-water type water-containing chocolates of property, if but still suffer from opposite envelope base and carry out faric and carry out heat treated, thermostability is not
Foot, occurs to melt and such problem of trickling.
In addition, (patent documentation 2) discloses to give dense chocolate flavouring, the cocoa composition containing specified quantitative and
Whey mineral, and the quality ratio of the solid constituent of this cocoa composition and this whey mineral is the flour paste of particular range
Class, but due to specially do not consider in mouth melt when mouthfeel and the shelf-life, exist mouthfeel harder, in mouth melt when mouth
Feel bad, tacky such problem.
Prior art literature
Patent documentation
Patent documentation 1:Japanese Unexamined Patent Publication 2000-262217 publication
Patent documentation 2：Japanese Unexamined Patent Publication 2011-217646 publication
Content of the invention
Invention problem to be solved
It is an object of the invention to, a kind of edible oil-in-water type paste composition and its manufacture method, said composition are provided
For chocolate flavouring, even if being filled with to dough or decorating in dough and carry out heat treated and long at normal temperatures
Phase preserves, and bread, cake be also hardening, health and long shelf-life, and has thermostability, though cocoa composition more in mouth
Mouthfeel during thawing is also good and not tacky.
Means for solving the problems
The present inventors are to solve above-mentioned problem repeatedly to study with keen determination, even if it was found that in order to give chocolate flavouring
And add no fat cocoa composition in a large number, to have specific shear stress, specifically heating expansion rate, specific water activity and spy
The edible oil-in-water type paste composition that the mode of fixed pH makes also have thermostability, in mouth melt when good mouthfeel,
Even if there is not tacky mouthfeel preserve that 3～4 days bread is not hardening yet at normal temperatures and health and long shelf-life, thus complete
Become the present invention.
That is, the 1st aspect of the present invention is related to the edible oil-in-water type paste composition containing 7～15 weight % cocoa powder,
25 DEG C, rotating speed be 20rpm certain condition under to measure the shear stress after starting 1 minute be 400～700Pa, and with 5,10,
20th, 50rpm periodically improves rotating speed, measures and start under the shear stress A and 50rpm after mensure starts 20 seconds under rotating speed 10rpm
The difference of the shear stress B after 20 seconds is calculated as -100～0Pa with B-A, and edible for about 10g oil-in-water type paste composition is taken out for width about
1.5cm × be about the bar-shaped of 7cm, highly observes heating by from the surface about 30cm of this edible oil-in-water type paste composition
Area C before reason and observe heat treated with 190 DEG C of baking oven for heating 10 minutes and in the same manner as described above from surface thereafter
Heating expansion rate D/C that area D afterwards calculates is less than 1.5, and water activity is 0.92～0.94, and pH is 5.5～5.8, fills out
It is charged in dough or decorate in dough and carry out heat treated thus supplying the edible oil-in-water type of edible chocolate flavouring
Paste composition.Preferred embodiment it is related to the edible oil-in-water type paste composition recorded above, wherein, with respect to edible
The total amount of oil-in-water type paste composition, containing cocoa powder 7～15 weight %, oils and fatss 10～25 weight %, PASELLI EASYGEL 1
～5 weight %, at least 2 kinds thickening agent 0.01～0.09 weight %, milk surum eggs selected from xanthan gum, glucomannoglycan and locust bean gum
White 0.1～0.45 weight %, saccharide 30～45 weight %, acidic flavoring agent 0.1～1.0 weight %, moisture 32～40 weight %.More excellent
Choosing is related to the edible oil-in-water type paste composition recorded above, and wherein, PASELLI EASYGEL is derived from selected from Glutinous Semen Maydis, jade
The hydroxypropyl PASELLI EASYGEL of at least one starch material of rice, rice and Maninot esculenta crantz., the rising fusing point of further preferred oils and fatss
(rising melting point) is 32～37 DEG C.The 2nd aspect of the present invention is related to edible oil-in-water type paste composition
Manufacture method, comprises following operation:By cocoa powder 7～15 weight % in mixture entirety, PASELLI EASYGEL 1～5 weight
Amount %, at least 2 kinds thickening agent 0.01～0.09 weight %, lactalbumins 0.1 selected from xanthan gum, glucomannoglycan and locust bean gum
～0.45 weight %, saccharide 30～45 weight %, acidic flavoring agent 0.1～1.0 weight % is soluble in water and heats thus preparing aqueous phase
Portion, the oil phase part that mixing comprises oils and fatss 10～25 weight % wherein is thus obtain the mixture that moisture is 32～40 weight %
Operation；After gained mixture pre-emulsification, carry out the operation of homogenize process and heat treated.The 3rd aspect of the present invention is related to
Above-mentioned edible oil-in-water type paste composition is filled in the dough before heat treated or decorates the face before heat treated
Bread on base, cake.
Invention effect
According to the present invention it is possible to provide a kind of edible oil-in-water type paste composition and its manufacture method, said composition is
Chocolate flavouring, even if being filled with to dough or decorating in dough and carry out heat treated and long-term at normal temperatures
Preserve, bread, cake be also hardening, health and long shelf-life, and there is thermostability, even if cocoa composition is more, in mouth
Mouthfeel during thawing is also good and not tacky.
Specific embodiment
Hereinafter, the present invention will be described in more detail.The edible oil-in-water type pasty state group of the chocolate flavouring of the present invention
Compound is that filling or is decorated in dough and carried out heat treated thus supplying edible compositionss to dough, and its feature exists
In cocoa composition is more, on this basis, has specific shear stress, specifically heating expansion rate, specific water activity
And specific pH (Aw).It should be noted that described edible oil-in-water type paste composition with wheat flour and/or starch, oils and fatss,
Saccharide, water are primary raw material, are added thereto to cocoa powder etc. as flavoring agent, add coffee as needed further, master is former for breast
(food with breast as primary raw material), egg and/or their processed goods, thickening agent etc., and heated and obtain.Hereinafter,
In the present invention, also edible oil-in-water type paste composition is referred to as flour paste.
In the edible oil-in-water type paste composition of the present invention, rotating speed measures under the certain condition for 20rpm and starts 1 minute
Shear stress afterwards is the index of mouthfeel when representing that edible oil-in-water type paste composition melts in mouth, preferably 400～
700Pa, more preferably 450～650Pa.If less than 400Pa, thermostability is bad sometimes.If bigger than 700Pa, have
When taste bad when can be changed into sticky mouthfeel, melt in mouth feel tacky.Drinkable water by temperature adjustment to 25 DEG C
Oil-in paste composition about 1ml supplies examination to the Special sample cup of controllable temperature, using cylinder type rotary viscosimeter (eastern machine industry
Co. Ltd. system " TV-35 type viscometer "), measure described shear stress under the rotor condition of 3 × R7.7.
In the edible oil-in-water type paste composition of the present invention, with 5,10,20,50rpm is when periodically improving rotating speed, turn
Difference B-A measuring the shear stress B after mensure starts 20 seconds under the shear stress A and 50rpm after starting 20 seconds under fast 10rpm is to represent
The no tackiness index of edible oil-in-water type paste composition, preferably -100～0Pa, more preferably -70～0Pa.If than-
100Pa is less, then thermostability is bad sometimes.If bigger than 0Pa, feel tacky sometimes.By temperature adjustment to 25 DEG C
Edible oil-in-water type paste composition about 1ml is for the Special sample cup of examination to controllable temperature, (eastern using cylinder type rotary viscosimeter
Machine Industry Co., Ltd system " TV-35 type viscometer "), in rotor：3 × R7.7, switch to time of each rotating speed：10 seconds, each turn
Retention time under speed：Described shear stress is measured under conditions of 20 seconds.
The heating expansion rate of the edible oil-in-water type paste composition of the present invention is to represent edible oil-in-water type pasty state combination
The index of the thermostability of thing, more preferably less than 1.35 times, is further preferably no larger than 1.2 times by preferably smaller than 1.5 times.Described heating
When expansion rate is more than 1.5 times, flows out from bread sometimes during heat treated or trickle.If in addition, heating expansion rate is too low,
Then bread, cavity can be produced in cake, therefore preferably more than 0.9 times.
Described heating expansion rate can be carried out as follows mensure.By edible oil-in-water type paste composition about 10g in filter paper (Japan
Filter paper Co. Ltd. system " qualitative filter paper No.2, Φ 90mm ") upper take out as width about 1.5cm × be about the bar-shaped of 7cm, at heating
The surface about 30cm of this edible oil-in-water type paste composition before reason highly observes, and is shot with digital camera, and makes
With dissection process software " ImageJ ", this image is processed to the area C of calculation composition.Thereafter, this object is put into bottom
Face is 10cm square, the highly top surface for 2cm is empty box made of paper, covers above box with aluminium foil and side, at 190 DEG C
Baking oven in heating 10 minutes, measure the area D as hereinbefore after the heat treated that surface is observed, and D/C will be used
The value calculating is set to heat expansion rate.
The water activity (Aw) of the edible oil-in-water type paste composition of the present invention is preferably 0.92～0.94, more preferably
0.92～0.93.If the water activity (Aw) of edible oil-in-water type paste composition is less than 0.92, absorb filling etc. sometimes
Bread afterwards or the moisture of cake, make bread, cake hardening.If in addition, the moisture of edible oil-in-water type paste composition is lived
Property (Aw) be more than 0.94, then the shelf-life of health is bad sometimes.Water activity can with dew point method (Fleischwirtschaft,
Vol.52, pp.1461-1462,1972) on the basis of, measure device (Decagon Devices company using water activity
(Decagon Devices, Inc.) makes " AQUA LAB CX-2 ") measuring.
The pH of the edible oil-in-water type paste composition of the present invention is preferably 5.5～5.8, more preferably 5.5～5.7, enters
One step is preferably 5.5～5.6.If the pH of edible oil-in-water type paste composition is less than 5.5, emulsifying sometimes can become unstable
Determine or feel coarse granule, tart flavour；If being in addition more than 5.8, feel that tacky or keeping quality is bad sometimes.PH can use pH
METER (Horiba Ltd's system " F-52 ") is measured.
And, it is high to eat the thermostability of oil-in-water type paste composition as above, can be suitably used for heat treated.
Even if containing more cocoa powder, if the oils and fatss containing specified quantitative, PASELLI EASYGEL, thickening agent, lactalbumin,
Saccharide and acidic flavoring agent, are adjusted its moisture to specific scope further, also can be readily derived and as above have specifically
Shear stress, the edible oil-in-water type paste composition of heating expansion rate, water activity and pH.
Described cocoa powder refer to by by Dutch technique while be neutralized while using the cocoa as fat constituent with alkali
Cocoa cake after fat goes out from cocoa mass pulverizes the material for powder.Amount of cocoa butter content in cocoa powder is preferably 25 weights
Amount below %, more preferably 7～20 weight %, more preferably 10～18 weight %.If amount of cocoa butter content is less than 7 weight %,
Mouthfeel when then sometimes melting in mouth is bad or feels that chocolate flavouring is weaker.If amount of cocoa butter content is more than 25 weight %,
Then eat oil-in-water type paste composition in it some times happens that water separate, separating of oil, thermostability reduce or feel tacky.
The content of cocoa powder up to a certain degree more can enjoy the effect of the present invention, preferably eats oil-in-water type pasty state group
7～15 weight % in compound entirety, more preferably 9～12 weight %.If the content of cocoa powder is less than 7 weight %, sometimes
Can feel that the chocolate flavouring of edible oil-in-water type paste composition is weaker.If in addition, the content of cocoa powder is more than 15 weight %,
Then eat the chocolate flavouring of oil-in-water type paste composition, thermostability improves, but good taste when sometimes melting in mouth
Impaired, be changed into tacky mouthfeel.
As described oils and fatss, Oleum Brassicae campestriss, Semen Maydis oil, olive oil, Oleum Helianthi, safflower oil, soybean oil, mustard can be illustrated
The Vegetable oil lipoproteines such as oil, Petiolus Trachycarpi oil, palm-kernel oil, Oleum Cocois, Oleum Gossypii semen, cocoa butter, shea butter, Adeps Bovis seu Bubali, leaf fat, oil, breast
The animal oils such as fat, and they curing grease, ester exchange oils and fatss, the classification various processing oils and fatss such as oils and fatss, butter, butter,
Margarine, shortening etc., can be using at least one selected from these group, mouthfeel when melting mouth such as improves at the reason
Set out, particularly preferably rise the oils and fatss of 32～37 DEG C of fusing point.The rising fusing point of described oils and fatss can be with " Japanese oiling credit system
Determine benchmark oils and fatss analysis test method(s) 2.2.4.2-1996 " on the basis of be measured.
The content of described oils and fatss is preferably 10～25 weight % in edible oil-in-water type paste composition entirety, more preferably
For 12～20 weight %.If the content of oils and fatss be less than 10 weight %, sometimes in mouth melt when good taste impaired, be changed into
Tacky mouthfeel.If in addition, the content of oils and fatss be more than 25 weight %, sometimes oily hair estranged from or thermostability be deteriorated.
Described PASELLI EASYGEL refers to, makes trimetaphosphate, phosphorus oxychloride etc. act on starch, in starch molecule or
Intermolecular hydroxyl crosslinks, thus the starch that swelling, the gelatinizing of starch grain are suppressed.As described two starch phosphates
Ester, can enumerate Ultra Tex 2, acetylated distarch adipate, acetoxylation starch, hydroxypropylation two starch phosphorus
Acid esters, phosphoric acid esterification PASELLI EASYGEL etc., in the present invention, interfere less with edible oil-in-water type pasty state from acid smelly grade abnormal flavour
The firmness change when viewpoint of the original local flavor of compositionss and preservation, viewpoint of less water separation etc. are set out, particularly preferred hydroxyl
Propylated PASELLI EASYGEL.
In addition, as the raw starch of described PASELLI EASYGEL, starch used in usual food, such as horse can be enumerated
Bell sweet potato starch, sweet potato starch, tapioca, sago starch, corn starch, waxy corn starch, wheaten starch, rice starch etc., this
In invention from the point of view of obtaining the good and not tacky mouthfeel when melting mouth for the edible oil-in-water type paste composition, preferably make
With selected from tapioca, corn starch, waxy corn starch, the group of rice starch at least one.
The content of described PASELLI EASYGEL is preferably 1～5 weight % in edible oil-in-water type paste composition entirety,
More preferably 2～4 weight %.If the content of PASELLI EASYGEL is less than 1 weight %, eat oil-in-water type paste composition
Hardness deliquescing sometimes and cannot sufficient thermostability.If in addition, the content of PASELLI EASYGEL is more than 5 weight %, eating
Hardening sometimes with oil-in-water type paste composition, when cannot melt in mouth good and not tacky mouthfeel.
As described thickening agent, from the mouthfeel when melting mouth and no tackiness such from the viewpoint of, preferably use
Selected from xanthan gum, glucomannoglycan and locust bean gum at least two or more, more preferably and with xanthan gum and glucomannoglycan and/or thorn
Locust bean gum.
And, especially more preferably with weight ratio meter 20～80/0～80/0～50, further preferably with weight ratio meter 20
～80/20～80/0～35 and with xanthan gum/glucomannoglycan/locust bean gum.If the ratio of xanthan gum/glucomannoglycan/locust bean gum
Example deviates described scope, then good taste when the edible oil-in-water type paste composition of target melts sometimes in mouth is impaired, sense
To tacky and thermostability is bad.
Described xanthan gum refers to, so that the amylofermentation of Semen Maydiss etc. is made by antibacterial (Xanthomonas campestris)
Make, in the anhydroglucose of the main chain through α-Isosorbide-5-Nitrae bonding for the β-D-Glucose, be bonded with and comprise D- acetylated mannan sugar, D- Portugal
Grape alduronic acid, D-MANNOSE, the thickening polysaccharide of the side chain of acetone acid.In addition, described glucomannoglycan refers to more be contained in
Water solublity neutral polysaccharide in acerose cell wall and Rhizoma amorphophalli, is the D-Glucose/D-MANNOSE of hexose with about 1/1.6
There is β-polysaccharide obtained by Isosorbide-5-Nitrae-bonding in ratio.Additionally, described locust bean gum refers to the endosperm as fabaceous locust bean gum
In the contained thickening polysaccharide with galactose and mannose as main constituent.
The content of described thickening agent is preferably 0.01～0.09 weight % in edible oil-in-water type paste composition entirety,
More preferably 0.015～0.07 weight %, more preferably 0.02～0.05 weight %.If the content of thickening agent is less than 0.01
Weight %, then good and not tacky mouthfeel when sometimes cannot melt in mouth or thermostability reduce.If in addition, thickening
The content of agent be more than 0.09 weight %, then thermostability uprise, but sometimes in mouth melt when good taste impaired, feel send out
Viscous, if content becomes very big, edible oil-in-water type paste composition becomes really up to the mark, the compatibility poor with bread.
Described lactalbumin is the protein in lactoprotein, be from milk remove casein, fat after fluid whey
Contained protein, specifically can enumerate alpha-lactalbumin, beta lactoglobulin, serum albumin, immunoglobulin, newborn ferrum egg
In vain, transferrinss etc..As the supply source of lactalbumin, it is not particularly limited, can enumerate for example：Buttermilk, condensed whey, breast
Clearly, lactogenesis, Lac Bovis seu Bubali, special Lac Bovis seu Bubali, raw goat dairy, sterilization goat dairy, raw sheep breast, partly skimmed milk, skimmed milk, modified milk,
Milk beverage, concentrated milk, skim concentrated milk, sugar-free practice breast, sugar-free defat practice breast, sugaring practice breast, sugaring defat practice breast, fermentation milk,
Butter etc. or their powder body, Lactalbumin concentrate (WPC), total milk protein etc..
The content of described lactalbumin is preferably 0.1～0.45 weight in edible oil-in-water type paste composition entirety
Amount %, more preferably 0.3～0.45 weight %.If the content of lactalbumin is less than 0.1 weight %, emulsifying sometimes becomes unstable
Fixed, occur water to separate in edible oil-in-water type paste composition, separating of oil, or thermostability reduces.If in addition, the containing of lactalbumin
Amount is more than 0.45 weight %, then thermostability uprises, but sometimes eats in oil-in-water type paste composition and may feel that coarse granule,
Good taste when melting in mouthful is impaired and feels tacky.
As described saccharide, sucrose, glucose, maltose, trehalose, syrup, Fructose, Lactose, isomerized sugar can be enumerated,
And the sugar alcohol such as Sorbitol, maltose alcohol etc., in the present invention, especially from making Intramolecular water-based hydroxyl ratio high
Viewpoint that the water activity of edible oil-in-water type paste composition reduces, there is the viewpoint of the sweet taste quality meeting chocolate flavouring
Etc. setting out, in saccharide entirety, the total amount of monosaccharide and disaccharides is preferably 50～100 weight %, more preferably 70～100 weights
Amount %, more preferably 80～100 weight %.
The content of described saccharide, in terms of solid constituent, preferably eats 30～45 in oil-in-water type paste composition entirety
Weight %, more preferably 30～40 weight %, more preferably 30～35 weight %.If the content of saccharide is less than 30 weights
Measure %, then water activity uprises sometimes thus the shelf-life of the health of edible oil-in-water type paste composition reduces or chalk
Power local flavor dies down.If in addition, the content of saccharide is more than 45 weight %, the sweet taste sometimes eating oil-in-water type paste composition becomes
Obtain too strong, or thermostability reduces, or get lower than desired water activity thus or decorating in being filled with to bread, cake
In the case of on bread, the cake, bread, cake are hardening, or good and not tacky mouthfeel when melting in mouth is impaired.
Described acidic flavoring agent refers to the acidic materials using to adjust the pH of edible oil-in-water type paste composition, can lift
Go out for example：Citric acid, malic acid, lactic acid, succinic acid, gluconic acid, phosphoric acid etc..The content of described acidic flavoring agent is preferably drinkable water
0.1～1.0 weight % in oil-in paste composition entirety, more preferably 0.2～0.7 weight %.If the content of acidic flavoring agent
Less than 0.1 weight %, then compositionss are not reduced to desired pH, and the shelf-life of the health of edible oil-in-water type paste composition has
When can be bad, or good taste when cannot melt in mouth, or feel tacky.If in addition, the content of acidic flavoring agent is more than 1.0
Weight %, then the pH of compositionss excessively decrease below the pH of regulation, feel sometimes in edible oil-in-water type paste composition
Tart flavour, coarse granule, or emulsifying become unstable thus occur water separate, separating of oil, or thermostability reduce.
The moisture of the edible oil-in-water type paste composition of the present invention is preferably edible oil-in-water type paste composition
32～40 weight % in entirety, more preferably 34～40 weight %.If moisture is less than 32 weight %, drinkable water sometimes
Good taste when oil-in paste composition melts in mouth is impaired, or the gelatinizing of starch fully do not carry out thus viscosity not enough and
Thermostability reduces, or gets lower than desired water activity thus or decorating the situation on bread in being filled with to bread
Lower bread is hardening.If in addition, moisture is more than 40 weight %, sometimes eating the guarantor of the health of oil-in-water type paste composition
The matter phase is bad, or thermostability reduces.
In addition, for the edible oil-in-water type paste composition of the present invention, as long as in the effect not damaging the present invention
In the range of it is also possible to comprise following material as raw material other than the above.
Can enumerate for example：Starch based beyond above-mentioned PASELLI EASYGEL；Breast beyond the supply source of above-mentioned lactalbumin
Master is former, and the breast master as flavor components of such as whey mineral, cheese etc. not whey protein is former；Vanilla bean, coffee, food
The taste compositions such as salt, foreign wine, bitters；The various spice such as Rhizoma et radix valerianae, vanillin, chocolate, milk；Fatty acid glyceride, sucrose
The emulsifying agents such as fatty acid ester, polyglyceryl fatty acid ester, lecithin；Casein sidium, sodium phosphate, sodium polyphosphate, potassium chloride, dextrin,
The stabilizers such as cellulose；The various natural colorant such as carotene, caramel, Fructus Gardeniae, annatto, riboflavin, titanium oxide or synthesis
Pigment of coloring agent etc..In addition, in order to improve the shelf-life it is also possible to and with the various preservative such as potassium sorbate, sodium citrate, second
The pH adjusting agents such as sour sodium, sodium bicarbonate, the antibacterial such as glycine, lysozyme, chitosan.
It should be noted that add above-mentioned PASELLI EASYGEL beyond starch based in the case of, with respect to above-mentioned two shallow lake
Powder phosphate ester 100 weight portion be preferably 20 weight portions below, below more preferably 10 weight portions, more preferably without.
If the addition of the starch based beyond PASELLI EASYGEL with respect to PASELLI EASYGEL 100 weight portion more than 20 weight portions,
Good taste when sometimes melting in mouth is impaired, and feels tacky.
The former content of described breast master is preferably 10 in edible oil-in-water type paste composition entirety with solid constituent conversion
Below weight %, below more preferably 5 weight %, below more preferably 3 weight %.If the former content of described breast master is more than
10 weight %, then sometimes eating protein content in oil-in-water type paste composition entirety and becoming excessive and viscosity increases, and
Good taste when melting in mouthful is impaired, or feels tacky, thus being difficult to feel gratifying chocolate flavouring.
The content of described emulsifying agent is preferably below 3 weight % in edible oil-in-water type paste composition entirety, more excellent
Elect below 1 weight % as, more preferably without.If the content of emulsifying agent is more than 3 weight %, sometimes by emulsifying agent
The local flavor of itself gives edible oil-in-water type paste composition and feels the abnormal flavour such as bitterness.
The manufacture method example of the edible oil-in-water type paste composition of the present invention is as follows.First, by PASELLI EASYGEL,
Thickening agent, cocoa powder, lactalbumin, saccharide, acidic flavoring agent, other water miscible raw materials as needed are uniformly dispersed, dissolve
Yu Shuizhong, and be heated to 55 ± 5 DEG C and make aqueous phase portion.On the other hand, other Oil soluble materials are dissolved in heating and melt
In the oils and fatss changed, adjust and make oil phase part to 60 ± 5 DEG C.This oil phase part is added to this aqueous phase portion and is sufficiently stirred for, enter
Row pre-emulsification.After pre-emulsification, homogenized with homogenizer etc. by conventional method, and using heating-cooling device etc. usual
Under the conditions of carry out sterilization cooling, the edible oil-in-water type paste composition of the present invention can be obtained.
Embodiment
Embodiment described below to carry out more specific description to the present invention, but the present invention is not subject to any of these embodiments
Limit.It should be noted that " part ", " % " of embodiment is weight basis.
Mensure ＞ of ＜ water activity
The edible oil-in-water type paste composition of temperature adjustment to 25 DEG C is filled to plastic container (diameter 4cm × height
Degree 1cm) only about half of after, using water activity measure device (Decagon Devices company (Decagon Devices,
Inc.) make " AQUA LAB CX-2 ") measure water activity.
Mensure ＞ of ＜ pH
Measure the pH of edible oil-in-water type paste composition using pH METER (Horiba Ltd's system " F-52 ").
＜ evaluation of physical property method ＞
(as the shear stress of the index of mouthfeel when melting in mouth)
By the edible oil-in-water type paste composition about 1ml of temperature adjustment to 25 DEG C for trying to the Special sample of controllable temperature
Cup, using cylinder type rotary viscosimeter (Toki Sangyo Co., Ltd.'s system " TV-35 type viscometer "), in rotor：3゜×R7.7、
Rotating speed：It is measured under conditions of 20rpm, and the value (shear stress) after starting 1 point will be measured as mouth during thawing in mouth
The evaluation of estimate of sense.This value is less, represents that mouthfeel when melting in mouth is better.
(as the shear stress of no tackiness index)
By the edible oil-in-water type paste composition about 1ml of temperature adjustment to 25 DEG C for trying to the Special sample of controllable temperature
Cup, using cylinder type rotary viscosimeter (Toki Sangyo Co., Ltd.'s system " TV-35 type viscometer "), rotor：3 × R7.7, with
5th, 10,20,50rpm periodically improves rotating speed, and will measure under rotating speed 10rpm under the shear stress A and 50rpm after starting 20 seconds
Difference B-A measuring the shear stress B after starting 20 seconds is as no tackiness evaluation of estimate.It should be noted that each turn will be switched to
The time of speed is set to 10 seconds, and the retention time under each rotating speed is set to 20 seconds.This value is less, represents tacky fewer.
(thermostability)
The edible oil-in-water type paste composition about 10g of plastics syringe (internal diameter 1.6cm, length 8cm) will be filled in
In the upper rod taking out as width about 1.5cm × be about 7cm of filter paper (Japan's filter paper Co. Ltd. system " qualitative filter paper No.2, Φ 90mm ")
Shape, the surface about 30cm of this edible oil-in-water type paste composition before heat treated highly observes, and is carried out with digital camera
Shoot, and using dissection process software " ImageJ ", this image is processed to the area C of calculation composition.Thereafter, will be described
The edible oil-in-water type paste composition taking out is put into the bottom surface with filter paper and is 10cm square, is highly the top surface opening of 2cm
Box made of paper, covers above box with aluminium foil and side, heats 10 minutes in 190 DEG C of baking oven, measure as hereinbefore
Area D after the heat treated that surface is observed for the ground, the value being calculated with D/C is set to heat expansion rate, and evaluates thermostability.
＜ eats sensory evaluation method ＞ of oil-in-water type paste composition
Allow 10 skilled taste persons (paneler) eat embodiment, in comparative example gained edible oil-in-water type pasty state
Compositionss, are evaluated according to following metewand, are averaged and are allocated as evaluation of estimate.
(mouthfeel when melting in mouth)
5 points：Just melt in the mouth, mouthfeel when melting in mouth is fabulous.
4 points：Just melt in the mouth, mouthfeel when melting in mouth is very good.
3 points：Entrance melts, good mouthfeel when melting in mouth.
2 points：Even if entrance is also difficult to melt, some are not good for mouthfeel when melting in mouth.
1 point：Even if entrance is also difficult to melt, mouthfeel when melting in mouth is not good.
(no tackiness)
5 points：Completely imperceptible tacky as paste.
4 points：Imperceptible tacky as paste.
3 points：Almost imperceptible tacky as paste.
2 points：Somewhat feel tacky as paste.
1 point：Feel tacky as paste, pleasant impression is not good.
(chocolate flavouring)
5 points：Chocolate flavouring is extremely strong, good.
4 points：Chocolate flavouring is very strong, good.
3 points：Experience chocolate flavouring, good.
2 points：Some are not enough for chocolate flavouring.
1 point：Almost imperceptible chocolate flavouring.
The edible oil-in-water type paste composition of ＜ filling sensory evaluation method ＞ of the bread of heat treated
Allow 10 skilled taste persons eat embodiment, in comparative example gained bread, entered according to following metewand
Row is evaluated, and is averaged and is allocated as evaluation of estimate.It should be noted that evaluate all implementing on the manufacture same day, and the softness of bread
Degree preserve 1 day and 2 days at 30 DEG C after fabrication after enforcement.
(mouthfeel when edible oil-in-water type paste composition melts in mouth)
5 points：Match with bread, just melt in the mouth, mouthfeel when melting in mouth is fabulous.
4 points：Match with bread, just melt in the mouth, mouthfeel when melting in mouth is very good.
3 points：Match with bread, entrance melts, good mouthfeel when melting in mouth.
2 points：Compared to the mouthfeel of bread, even if entrance is also difficult to melt, some are not good for mouthfeel when melting in mouth.
1 point：Compared to the mouthfeel of bread, even if entrance is also difficult to melt, mouthfeel when melting in mouth is not good.
(edible oil-in-water type paste composition no tackiness)
5 points：Completely imperceptible tacky as paste, extremely match with bread.
4 points：Imperceptible tacky as paste, match very much with bread.
3 points：Almost imperceptible tacky as paste, match with bread.
2 points：Somewhat feel tacky as paste, not good with the compatibility of bread.
1 point：Feel tacky as paste, remain pleasant impression, extremely not good with the compatibility of bread.
(thermostability of edible oil-in-water type paste composition)
5 points：Do not flow out from bread completely, there is high thermostability.
4 points：Do not flow out from bread completely, there is thermostability.
3 points：Not from bread flow out, but thermostability is a bit bad and trickle.
2 points：Flow out from bread, and thermostability is bad.
1 point：Flow out from bread, and thermostability is substantially bad.
(chocolate flavouring)
5 points：Match with bread, chocolate flavouring is extremely strong, good.
4 points：Match with bread, chocolate flavouring is very strong, good.
3 points：Match with bread, experience chocolate flavouring, good.
2 points：Compared to the local flavor of bread, some are not enough for chocolate flavouring.
1 point：Compared to the local flavor of bread, almost imperceptible chocolate flavouring.
(pliability of bread)
5 points：Bread is very soft, delicious.
4 points：Bread is soft, delicious.
3 points：Bread is slightly hard, delicious.
2 points：Bread is hard, not delicious.
1 point：Bread is hard and dry and crisp, not delicious.
＜ eats the evaluation of hygiene ＞ of oil-in-water type paste composition
By filling embodiment and the edible oil-in-water type paste composition of comparative example gained the bread of heat treated 30
After preserving the natural law of regulation at DEG C (after manufacture, after preserving 0～3 day), take out the edible oil-in-water type paste composition 1g of filling,
And mix with the normal saline solution of 9g.Mixed liquor 1g is poured into standard agar culture medium 20g, trains 2 days at 37 DEG C simultaneously
Calculate clump count, this number is amplified 10 times, by following benchmark evaluation health.
5 points：Health aspect has no problem (less than 10/g) completely.
4 points：Health aspect have no problem (10/more than g, less than 103Individual/g).
3 points：Observe the propagation of some mushrooms, but health aspect has no problem (103Individual/more than g, less than 105Individual/g).
2 points：Not yet occur to rot, but observe that mushroom is bred, health aspect existing problems (105Individual/more than g, less than 107
Individual/g).
1 point：Substantially observe the propagation of mushroom, and occur to rot, health aspect existing problems (107Individual/more than g).
＜ overall merit ＞
Synthetically evaluate above-mentioned evaluation result by following benchmark.
5 points：All the overall assessment of assessment item is good, and commodity is high.
4 points：All there are some bad items in assessment item, but commodity is high.
3 points：All there is bad item in assessment item, but commodity has no problem.
2 points：All there is bad item in assessment item, and commodity is problematic.
1 point：All it is clearly present bad item in assessment item, and lack commodity.
(embodiment 1) eats the making of oil-in-water type paste composition
According to the cooperation shown in table 1, edible oil-in-water type paste composition is made by following method.While stirring,
Raw material beyond mixing makes oils and fatss becomes uniform, is warming up to 55 ± 1 DEG C and stirs, and is added on simultaneously and melts at 60 ± 2 DEG C
Oils and fatss.Thereafter, using homogenizer (Co., Ltd.'s Izumi Food Machinery system) with 100bar (107Pa pressure) enters
Row homogenizes, and gained emulsion desk-top heated and stirred machine (Co., Ltd.'s Kajiwara system) is in 90 ± 1 DEG C of target temperature, heating
After heating under conditions of 6 minutes time, it is cooled to 60 DEG C and carries out packing.Thereafter, cool down in 5 DEG C of refrigerator and eaten
Use oil-in-water type paste composition.The evaluation result of the edible oil-in-water type paste composition of gained illustrates in Table 1.
[table 1]
(embodiment 2) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 1, beyond Oleum Brassicae campestriss are changed into Petiolus Trachycarpi oil, making edible same as Example 1ly
Oil-in-water type paste composition, its evaluation result illustrates in Table 1.
As shown in Table 1, the compositionss (embodiment 2) of Petiolus Trachycarpi oil and the compositionss (embodiment having coordinated Oleum Brassicae campestriss have been coordinated
1) compare, thermostability improves, good mouthfeel when melting in mouth, do not feel tacky.
(embodiment 3 and 4, comparative example 1 and 2) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 1, changing the use level of Petiolus Trachycarpi oil and with beyond Saccharum Sinensis Roxb. and/or water regulation total amount,
Make edible oil-in-water type paste composition, its evaluation result illustrates in Table 1 same as Example 2ly.
As shown in Table 1, the mouthfeel when compositionss (embodiment 3) Petiolus Trachycarpi oil being reduced to 10 weight % are melted in mouth is slightly
Edge down low, and somewhat feel tacky, but thermostability improves；In addition Petiolus Trachycarpi oil is increased to the compositionss (embodiment of 24 weight %
4) thermostability somewhat reduces, but mouthfeel when melting in mouth and no tackiness raising, as edible oil-in-water type pasty state group
Compound all has no problem.On the other hand, thermostability Petiolus Trachycarpi oil being reduced the compositionss (comparative example 1) to 8 weight % improves, but
Taste bad when melting in mouth, and feel tacky；In addition Petiolus Trachycarpi oil is increased to the compositionss (comparative example of 28 weight %
2) mouthfeel when melting in mouth is good with no tackiness, but observes separating of oil in the evaluation of thermostability, as drinkable water
Oil-in paste composition has problems.
(embodiment 5) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, beyond locust bean gum is changed into glucomannoglycan, making same as Example 2ly
Edible oil-in-water type paste composition, its evaluation result illustrates in table 2.
[table 2]
(embodiment 6) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, weight ratio (50/50) of xanthan gum/glucomannoglycan being changed into weight ratio (20/
80) beyond, make edible oil-in-water type paste composition, its evaluation result illustrates in table 2 same as Example 5ly.
(embodiment 7) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, weight ratio (50/50) of xanthan gum/glucomannoglycan being changed into weight ratio (80/
20) beyond, make edible oil-in-water type paste composition, its evaluation result illustrates in table 2 same as Example 5ly.
As shown in Table 2, by xanthan gum is changed into xanthan gum and glucomannoglycan with combine (embodiment 2) of locust bean gum
Combination (embodiment 5), the mouthfeel and no tackiness when improve thermostability, melting in mouth.In addition, xanthan gum/glucomannoglycan
(weight ratio) be mouthfeel when the compositionss of 20/80 (embodiment 6) and 80/20 (embodiment 7) are melted in mouth, no tackiness and
Thermostability is good, also feels strong chocolate flavouring.
(comparative example 3) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, not using xanthan gum, replace and the use level of glucomannoglycan is changed into 2 times
In addition, make edible oil-in-water type paste composition, its evaluation result illustrates in table 2 same as Example 5ly.
(comparative example 4) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, not using glucomannoglycan, replace and the use level of xanthan gum is changed into 2 times
In addition, make edible oil-in-water type paste composition, its evaluation result illustrates in table 2 same as Example 5ly.
As shown in Table 2, the thermostability that only used the compositionss (comparative example 3) of glucomannoglycan reduces, and feels tacky.
In addition, the thermostability that only used the compositionss (comparative example 4) of xanthan gum is good, but mouthfeel when melting in mouth is not good, and
Feel tacky.
(embodiment 8 and 9, comparative example 5 and 6) eats the making of oil-in-water type paste composition
Change its interpolation except according to the cooperation shown in table 2, weight ratio (50/50) of xanthan gum/glucomannoglycan is identical
Beyond amount, water use regulation total amount, make edible oil-in-water type paste composition, its evaluation result is in table 2 same as Example 5ly
Shown in.
(embodiment 10) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 2, add locust bean gum 0.015 weight % further and water use regulation total amount with
Outward, make edible oil-in-water type paste composition, its evaluation result illustrates in table 2 same as Example 5ly.
As shown in Table 2, xanthan gum/glucomannoglycan (weight ratio) be 50/50, addition be 0.012 weight % (embodiment 8)
Mouthfeel when melting in mouth with the compositionss of 0.09 weight % (embodiment 9), no tackiness and thermostability are good.The opposing party
The addition of face, xanthan gum and glucomannoglycan is that the thermostability of the compositionss (comparative example 5) of 0.008 weight % is bad, and feels
To tacky；The addition of xanthan gum and glucomannoglycan is that the thermostability of the compositionss (comparative example 6) of 0.12 weight % is good, but
Mouthfeel when melting in mouthful is not good, is the tacky mouthfeel remaining pleasant impression.In addition, respectively by xanthan gum, glucomannoglycan and thorn
Locust bean gum with equivalent and amounts to the compositionss (embodiment 10) of 0.045 weight % cooperation mouthfeel when melting in mouth, no tacky
Property and thermostability are fabulous, also feel strong chocolate flavouring.
(embodiment 11～13, comparative example 7 and 8) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 3, the PASELLI EASYGEL from Glutinous Semen Maydis being changed into two from Maninot esculenta crantz.
Starch phosphate, and change its addition, beyond water use regulation total amount, make edible oil-in-water type paste same as Example 5ly
Shape compositionss, its evaluation result illustrates in table 3.
[table 3]
(comparative example 9)
Except according to the cooperation shown in table 3, the PASELLI EASYGEL from Glutinous Semen Maydis being changed into the ether from Maninot esculenta crantz.
Change beyond starch, make edible oil-in-water type paste composition, its evaluation result illustrates in table 3 same as Example 5ly.
As shown in Table 3, by the PASELLI EASYGEL from Glutinous Semen Maydis being changed into two starch phosphates from Maninot esculenta crantz.
Ester (embodiment 11), the thermostability of compositionss, mouthfeel during thawing, no tackiness and chocolate flavouring raising in mouth.In addition,
The usage amount of PASELLI EASYGEL is 1 weight % (embodiment 12), arbitrarily the commenting of the compositionss of 4.5 weight % (embodiment 13)
Valency project is well, but addition be the compositionss (comparative example 7) of 0.5 weight % thermostability bad, addition be 6 weights
The mouthfeel when compositionss (comparative example 8) of amount % are melted in mouth is not good, also feels tacky.In addition, by PASELLI EASYGEL
The whole assessment item of compositionss (comparative example 9) being changed into etherification starch is bad, does not have commodity.
(embodiment 14, comparative example 10 and 11) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 4, changing the addition of Lactalbumin concentrate, beyond water use regulation total amount, with
Embodiment 11 makes edible oil-in-water type paste composition in the same manner, and its evaluation result illustrates in table 4.
[table 4]
As shown in Table 4, the lactalbumin amount in edible oil-in-water type paste composition entirety is the compositionss of 0.1 weight %
Compared with the compositionss (embodiment 11) that (embodiment 14) is 0.41 weight % with lactalbumin amount, on whole assessment items all
Poor, but be the level with commodity, and lactalbumin amount is the thermostability of the compositionss (comparative example 10) of 0.02 weight %
Extreme difference and trickling.In addition, the thermostability that lactalbumin amount is the compositionss (comparative example 11) of 0.48 weight % is improved, but
Good taste when melting in mouth is impaired and feels tacky.
(embodiment 15 and 16, comparative example 12 and 13) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 4, changing the addition of cocoa powder, water use regulation total amount, using Fructus Citri Limoniae acid for adjusting pH
In addition, make edible oil-in-water type paste composition, its evaluation result illustrates in table 4 identically with embodiment 11.
As shown in Table 4, cocoa powder is the compositionss (embodiment 15) of 7.5 weight % and the compositionss of 15 weight % (are implemented
Example 16) whole assessment items is good.On the other hand, cocoa powder be 5 weight % compositionss (comparative example 12) feel send out
Viscous, chocolate flavouring is also weaker.In addition, the thermostability that cocoa powder is the compositionss (comparative example 13) of 17 weight % improves, but
Good taste when melting in mouthful is impaired and feels tacky.
(embodiment 17) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 4, by oils and fatss and Lactalbumin concentrate increment, by Saccharum Sinensis Roxb. decrement, water use regulation
Beyond total amount, make edible oil-in-water type paste composition, its evaluation result illustrates in table 4 identically with embodiment 16.
As shown in Table 4, thermostability somewhat reduces, but mouthfeel when melting in mouth, no tackiness, chocolate flavouring are arbitrary
Project appraisal is all high.
(embodiment 18 and 19) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 5, a part for Saccharum Sinensis Roxb. being changed into oligosaccharide (オ リ go ト ス, Oligotose), using
Water is adjusted beyond total amount, makes edible oil-in-water type paste composition, its evaluation result illustrates in table 5 identically with embodiment 11.
[table 5]
As shown in Table 5, in the saccharide entirety of edible oil-in-water type paste composition, the ratio of monosaccharide and disaccharides is higher, more
Feel satisfactorily strong chocolate flavouring.
(embodiment 20, comparative example 14 and 15) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 5, beyond the addition of change Saccharum Sinensis Roxb., water use regulation total amount, with embodiment 11 phase
Make together edible oil-in-water type paste composition, its evaluation result illustrates in table 5.
As shown in Table 5, the addition of Saccharum Sinensis Roxb. be compositionss (embodiment 20) and the addition of 33 weight % be 31 weight %
Compositionss (embodiment 11) compare, feel slightly strong sweet taste, be the level that commodity has no problem.On the other hand, Saccharum Sinensis Roxb.
The compositionss (comparative example 14) that addition is 27 weight % and moisture is 41.4 weight % thermostability some reduction, in addition sand
Sugar the compositionss (comparative example 15) that addition is 37 weight % and moisture is 41.4 weight % in, the gelatinizing of starch insufficient and
Viscosity is low, and thermostability is bad.
(embodiment 21, comparative example 16 and 17) eats the making of oil-in-water type paste composition
Except according to the cooperation shown in table 5, beyond the addition of change citric acid, water use regulation total amount, with embodiment 11
Make edible oil-in-water type paste composition in the same manner, its evaluation result illustrates in table 5.
As shown in Table 5, compositionss (embodiment 21) whole assessment item of pH regulator to 5.5 is good, and by pH
Adjust slightly worse to 5.43 compositionss (comparative example 16) emulsifying, thermostability is bad, and feels coarse granule and tart flavour.Additionally,
The unadjusted compositionss (comparative example 17) of pH6.55 feel tacky.
The edible oil-in-water type paste composition of (embodiment 22) filling the making of the bread of heat treated
Make by the following method and the edible oil-in-water type paste composition of embodiment 1 gained is filled out according to the cooperation of table 6
It is charged to the bread of simultaneously heat treated in the dough after preparing bread dough.That is, by high-gluten flour, weak strength flour, first-class white sugar, Sal,
Yeast, yeast food, defatted milk powder, shell egg, water put into mixing cup, and hook is arranged on vertical mixer, and (Northeast mixes
Machine industry (strain) system " kanto-mixer ") on, and kneading 3 minutes under the low speed, kneading 3 minutes at high speeds.Then add control
Temperature to 20 DEG C of shortening, kneading after 3 minutes under the low speed, kneading 3 minutes at high speeds, obtain the face of 27 DEG C of kneading temperature
Base.By gained dough in 28 DEG C of temperature chamber, after carrying out 60 minutes awake faces (one time fermentation, floor time), it is divided into each
The dough of 60g.At 28 DEG C, after segmentation, carry out the ferment in second time (bench time) of 20 minutes, with Mulder ((strain)
Fujisawa system " FM-31Z ") stretching dough after, edible oil-in-water type paste composition 40g is carried out faric thus obtaining molding
Thing.This article shaped is placed on desktop, in temperature：38 DEG C, humidity：Carry out final fermentation in 60 minutes under 75%.After final fermentation,
Processed 12 minutes with 200 DEG C of baking oven for heating, obtain being filled with the bread of edible oil-in-water type paste composition.Bread various
Evaluation result illustrates in table 7.
[table 6]
The cooperation of table 6 bread
| Raw material | Weight portion |
| High-gluten flour 16) | 39.6 |
| Weak strength flour 17) | 9.9 |
| First-class white sugar 18) | 9.9 |
| Sal 19) | 0.6 |
| Shortening 20) | 7.4 |
| Shell egg 21) | 5.0 |
| Yeast 22) | 1.7 |
| Yeast food 23) | 0.1 |
| Defatted milk powder 24) | 1.0 |
| Water | 24.8 |
| Total | 100.0 |
16) day powder (strain) processed clearly makes " Million ", 17) powder (strain) processed clearly makes " Violet " day,
18) Japan's refined sugar (strain) system " first-class white sugar ", 19) (wealth) salt cause center system " purified salt ",
20) (strain) Kaneka system " Everlight G ", 21) Kewpie Egg (strain) system " filtering egg pulp (sterilization) "
22) (strain) Kaneka system " yeast GA ", 23) (strain) Kaneka system " kane plus C ",
24) Yotsuba dairy industry (strain) system " defatted milk powder "
[table 7]
The edible oil-in-water type paste composition of (embodiment 23～25, comparative example 18 and 19) filling the bread of heat treated
Making
With face that make with embodiment 22 identical method, that filling eats oil-in-water type paste composition heat treated
The evaluation result of bag illustrates in table 7.
As shown in Table 7, for the bread of edible oil-in-water type paste composition being filled with embodiment, any drinkable water
All shapeless, good mouthfeel when mouthfeel is also matched with bread and melts in mouth in oil-in paste composition, not tacky
And it is delicious.On the other hand, to the bread (comparative example being filled with the less edible oil-in-water type paste composition (comparative example 1) of oil
18), for, mouthfeel when edible oil-in-water type paste composition melts in mouth is not good, feels tacky.In addition, to being filled with oil
For dividing the more bread (comparative example 19) of edible oil-in-water type paste composition (comparative example 2), edible oil-in-water type pasty state
Compositionss generation is separating of oil, and also passage in time becomes dry and brittle and hard to bread, and is preserving the propagation finding bacterium on the 3rd day.
The edible oil-in-water type paste composition of (embodiment 26～31, comparative example 20～23) filling the bread of heat treated
Making
With face that make with embodiment 22 identical method, that filling eats oil-in-water type paste composition heat treated
The evaluation result of bag illustrates in table 8.
[table 8]
As shown in Table 8, for the bread of edible oil-in-water type paste composition being filled with embodiment, any drinkable water
All shapeless, good mouthfeel when mouthfeel is also matched with bread and melts in mouth in oil-in paste composition, does not send out
Viscous and delicious, the weight being especially filled with xanthan gum/glucomannoglycan is (more real than for 20/80 than for 50/50 (embodiment 5), weight
Apply example 6), the weight of xanthan gum/glucomannoglycan/locust bean gum than identical (embodiment 10) edible oil-in-water type paste composition
Bread (embodiment 26,27,31) be evaluated as good.On the other hand, to the edible oil-in-water type pasty state being filled with comparative example
For the bread of compositionss, edible oil-in-water type paste composition is shapeless, or mouthfeel when melting in mouth is bad, or feels
Tacky grade and lack delicious food.Particularly it is filled with the edible oil-in-water type paste composition (comparative example 3) only using glucomannoglycan
Bread in, edible oil-in-water type paste composition is seriously shapeless, and therefore health is also bad.
The edible oil-in-water type paste composition of (embodiment 32～34, comparative example 24～26) filling the bread of heat treated
Making
With face that make with embodiment 22 identical method, that filling eats oil-in-water type paste composition heat treated
The evaluation result of bag is shown in table 9.
[table 9]
As shown in Table 9, for the bread of edible oil-in-water type paste composition being filled with embodiment, arbitrarily eat oil-in-water
All shapeless, good mouthfeel when mouthfeel is also matched with bread and melts in mouth in type paste composition, not tacky and beautiful
Taste, commodity is high.On the other hand, to the filling less edible oil-in-water type paste composition (comparative example 7) of PASELLI EASYGEL
For bread (comparative example 24), the poor heat resistance of edible oil-in-water type paste composition, edible oil-in-water type paste composition does not become
Shape, also bad by this health.In addition, to the filling more edible oil-in-water type paste composition (comparative example 8) of PASELLI EASYGEL and
For the bread (comparative example 25,26) of the edible oil-in-water type paste composition (comparative example 9) employing etherification starch, edible oil-in-water
Mouthfeel when type paste composition melts in mouth is bad, it is tacky to feel and the compatibility of mouthfeel with bread is not good, not delicious.
The edible oil-in-water type paste composition of (embodiment 35～38, comparative example 27～30) filling the bread of heat treated
Making
With face that make with embodiment 22 identical method, that filling eats oil-in-water type paste composition heat treated
The evaluation result of bag illustrates in table 10.
[table 10]
As shown in Table 10, for the bread of edible oil-in-water type paste composition being filled with embodiment, any drinkable water bag
All shapeless, good mouthfeel when mouthfeel is also matched with bread and melts in mouth in oil type paste composition, not tacky and beautiful
Taste, commodity is high.On the other hand, for the bread of edible oil-in-water type paste composition being filled with comparative example, edible oil-in-water
Taste bad when type paste composition melts in mouth, feels tacky and lacks delicious food.Particularly it is filled with not whey protein to concentrate
The bread (comparative example 27) of the less edible oil-in-water type paste composition (comparative example 10) of the lactalbumin of thing, edible oil-in-water type paste
The thermostability of shape compositionss is not good, and edible oil-in-water type paste composition is shapeless, and also passage in time becomes dry and brittle and hard to bread.
The edible oil-in-water type paste composition of (embodiment 39～42, comparative example 31～34) filling the bread of heat treated
Making
With face that make with embodiment 22 identical method, that filling eats oil-in-water type paste composition heat treated
The evaluation result of bag is shown in table 11.
[table 11]
As shown in Table 11, for the bread of edible oil-in-water type paste composition being filled with embodiment, arbitrarily edible
All shapeless, good mouthfeel when mouthfeel is also matched with bread and melts in mouth in oil-in-water type paste composition, no
Tacky and delicious, commodity is high.On the other hand, (compare to being filled with the high edible oil-in-water type paste composition of water activity
Example 14) and the high bread (comparative example 31,34) of edible oil-in-water type paste composition (comparative example 17) of pH for, drinkable water bag
Oil type paste composition is preserving the 2nd day bacterium had significant proliferation, rots when preserving the 3rd day.In addition, living to being filled with moisture
For the low bread (comparative example 32) of edible oil-in-water type paste composition (comparative example 15) of property, edible oil-in-water type pasty state group
The thermostability of compound is not good and shapeless, and also passage in time becomes dry and brittle and hard to the mouthfeel of bread.Additionally, to being filled with pH
For the bread (comparative example 33) of low edible oil-in-water type paste composition (comparative example 16), edible oil-in-water type pasty state combination
The emulsifying of thing is weaker and shapeless, and mouthfeel also feels tacky and not delicious.
Claims (6)
1. a kind of edible oil-in-water type paste composition, it contains 7～15 weight % cocoa powder, wherein,
Measuring the shear stress after starting 1 minute under 25 DEG C, the certain condition for 20rpm for the rotating speed is 400～700Pa, and with
5th, 10,20,50rpm periodically improves rotating speed, measures and measure under the shear stress A and 50rpm after starting 20 seconds under rotating speed 10rpm
The difference of shear stress B after starting 20 seconds is calculated as -100～0Pa with B-A, about 10g is eaten oil-in-water type paste composition and takes out is
Width about 1.5cm × be about the bar-shaped of 7cm, highly observes based on by the surface about 30cm of this edible oil-in-water type paste composition
To heat treated before area C and thereafter seen in the same manner as described above with 190 DEG C of baking oven for heating 10 minutes and by surface
Heating expansion rate D/C that area D after the heat treated observing calculates is less than 1.5 times, and water activity is 0.92～0.94, and
PH is 5.5～5.8, is filled with to dough or decorates in dough and carry out heat treated thus supply is edible, it is skilful
Gram force local flavor.
2. edible oil-in-water type paste composition according to claim 1, wherein,
In edible oil-in-water type paste composition entirety, cocoa powder be 7～15 weight %, oils and fatss be 10～25 weight %, two
Starch phosphate is 1～5 weight %, at least 2 kinds thickening agents in xanthan gum, glucomannoglycan and locust bean gum be 0.01～
0.09 weight %, lactalbumin are 0.1～0.45 weight %, saccharide is 30～45 weight %, acidic flavoring agent is 0.1～1.0 weight
Amount %, moisture is 32～40 weight %.
3. edible oil-in-water type paste composition according to claim 2, wherein,
PASELLI EASYGEL is derived from the hydroxypropyl two of at least one starch material in Glutinous Semen Maydis, Semen Maydiss, rice and Maninot esculenta crantz.
Starch phosphate.
4. the edible oil-in-water type paste composition according to Claims 2 or 3, wherein, the rising fusing point of oils and fatss is 32～
37℃.
5. a kind of manufacture method of edible oil-in-water type paste composition, comprises following operation:
By cocoa powder 7～15 weight % in mixture entirety, PASELLI EASYGEL 1～5 weight %, sweet selected from xanthan gum, Portugal
At least 2 kinds thickening agent 0.01～0.09 weight % in polysaccharide and locust bean gum, lactalbumin 0.1～0.45 weight %, saccharide
30～45 weight %, acidic flavoring agent 0.1～1.0 weight % are soluble in water and heat thus preparing aqueous phase portion, and mixing wherein comprises
The oil phase part of oils and fatss 10～25 weight % is thus obtain the operation of the mixture that moisture is 32～40 weight %；With
After gained mixture pre-emulsification, carry out the operation of homogenize process and heat treated.
6. the edible oil-in-water type paste composition described in any one of Claims 1 to 4 is filled into the face before heat treated
In base or decorate bread in the dough before heat treated, cake.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014106016 | 2014-05-22 | ||
| JP2014-106016 | 2014-05-22 | ||
| PCT/JP2015/064825 WO2015178494A1 (en) | 2014-05-22 | 2015-05-22 | Novel edible oil-in-water paste composition |
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| CN106455646A true CN106455646A (en) | 2017-02-22 |
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ID=54554150
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580025883.4A Pending CN106455646A (en) | 2014-05-22 | 2015-05-22 | Novel edible oil-in-water paste composition |
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| Country | Link |
|---|---|
| JP (1) | JP6581972B2 (en) |
| CN (1) | CN106455646A (en) |
| TW (1) | TW201600016A (en) |
| WO (1) | WO2015178494A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
| CN114158261A (en) * | 2020-06-17 | 2022-03-08 | 丘比株式会社 | Acidic liquid food and its preparation method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023153466A1 (en) * | 2022-02-10 | 2023-08-17 | 株式会社日清製粉ウェルナ | Frozen filling |
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| JPS62275646A (en) * | 1986-02-04 | 1987-11-30 | Asahi Denka Kogyo Kk | Production of high-viscosity oil-in-water type emulsion |
| CN1223552A (en) * | 1996-05-01 | 1999-07-21 | 尤尼利弗公司 | Low temperature food product |
| CN1287476A (en) * | 1998-10-08 | 2001-03-14 | 不二制油株式会社 | Chocolate compositions and utilization thereof |
| JP2010268751A (en) * | 2009-05-22 | 2010-12-02 | Adeka Corp | Flour pastes |
| JP2011217646A (en) * | 2010-04-07 | 2011-11-04 | Adeka Corp | Flour pastes |
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| JP4399889B2 (en) * | 1999-03-18 | 2010-01-20 | 不二製油株式会社 | Oil-in-water type water-containing chocolate, method for producing the same and method for using the same |
| WO2015025688A1 (en) * | 2013-08-19 | 2015-02-26 | 株式会社カネカ | Novel flour paste |
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2015
- 2015-05-22 JP JP2016521168A patent/JP6581972B2/en active Active
- 2015-05-22 TW TW104116610A patent/TW201600016A/en unknown
- 2015-05-22 WO PCT/JP2015/064825 patent/WO2015178494A1/en active Application Filing
- 2015-05-22 CN CN201580025883.4A patent/CN106455646A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62275646A (en) * | 1986-02-04 | 1987-11-30 | Asahi Denka Kogyo Kk | Production of high-viscosity oil-in-water type emulsion |
| CN1223552A (en) * | 1996-05-01 | 1999-07-21 | 尤尼利弗公司 | Low temperature food product |
| CN1287476A (en) * | 1998-10-08 | 2001-03-14 | 不二制油株式会社 | Chocolate compositions and utilization thereof |
| JP2010268751A (en) * | 2009-05-22 | 2010-12-02 | Adeka Corp | Flour pastes |
| JP2011217646A (en) * | 2010-04-07 | 2011-11-04 | Adeka Corp | Flour pastes |
| CN103220913A (en) * | 2010-04-30 | 2013-07-24 | 兴业饼干公司 | Soft cake with simulated unbaked heart |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
| CN114158261A (en) * | 2020-06-17 | 2022-03-08 | 丘比株式会社 | Acidic liquid food and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015178494A1 (en) | 2015-11-26 |
| JP6581972B2 (en) | 2019-09-25 |
| TW201600016A (en) | 2016-01-01 |
| JPWO2015178494A1 (en) | 2017-04-20 |
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