JP2001178388A - Custard flavor cream and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a custard flavor cream having a charlotte cream-like smooth and light palatability, excellent flavor of yolk, excellent preservability useful for bread and cakes of normal-temperature distribution and a wide variation of seasoning. SOLUTION: This custard flavor cream is obtained by separately preparing a low-fat fat spread (A), a sweetened starch paste (B) and an aqueous solution containing yolk (C) and formulating these components as main components.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention is excellent in long-term storage,
The present invention relates to a custard-flavored cream which is suitable for distribution and has a good flavor, which can be widely used as a filling and topping material for confectionery and baking, and a method for producing the same.

[0002]

2. Description of the Related Art As typical creams for confectionery and baking, custard cream, whipped cream,
There is butter cream and the like. In the pastry industry, custard cream and whipped cream are blended together.
There is a so-called Charlotte cream (diplo cream). This charlotte cream has recently been often used as a sand cream such as a cream puff because it combines the good melting of whipped cream in the mouth with the yolk flavor of custard cream.

[0003] However, this cream has a problem in that it has a poor shelf life, especially from a hygienic point of view, limits its use, requires a lot of trouble in production, and requires skill in blending. From the viewpoint of hygiene, preservatives and the like are also used, but there is a drawback that the flavor is impaired.

As a substitute for such a charlotte cream, a custard-flavored foaming emulsion obtained by high-pressure homogenization treatment using egg yolk and a specific amount of fats and oils, an emulsifier, and starch has been proposed. 6-97965),
It does not aim for quality stability at room temperature. In addition, this method requires emulsification by high pressure, so that flavor materials that leave grains (for example, preserves of apple pulp, candied diced malon, granulated nuts, etc.) cannot be added, and it is difficult to impart flavor variations. There is.

[0005] On the other hand, there are low fat spreads using an emulsifier having a strong emulsifying power such as polyglycerin condensed ricinoleate (JP-A-61-85141). However, such an emulsifier has a poor flavor. In addition, since the emulsifying power is strong, there is a disadvantage that the flavor and texture of the composition are deteriorated.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the problems of such conventional creams, especially Charlotte cream, which has a smooth and light texture like Charlotte cream and has a good taste of egg yolk. Another object of the present invention is to provide a custard-flavored cream which has good preservability such that it can be used for bread confectionery distributed at room temperature and has a wide variety of seasonings.

[0007]

Means for Solving the Problems The present inventors themselves have found that a fat spread which is low in fat, has a good solubility in the mouth and has high storage stability at an appropriate sugar concentration, and a specific thickening polysaccharide having a high sugar concentration are combined. The starch paste and the aqueous liquid in which the egg yolk was abundantly contained and the sugar concentration was appropriately adjusted were separately adjusted and then mixed to find that the custard flavored cream as described above was obtained, and completed the present invention. Was.

That is, a first aspect of the present invention relates to a custard-flavored cream obtained by mixing low-fat fat spread (A), sweetened starch paste (B), and an aqueous liquid (C) containing egg yolk as main components. .

In a preferred embodiment, the fat and fat content of the low fat fat spread (A) is 35 to 60% by weight, and the sugar concentration in the aqueous phase is 60 to 75%. As the emulsifier, 0.1 to 0.1.
The present invention relates to the custard flavored cream containing 5% by weight of lecithin and 0.3% to 1.0% by weight of sorbitan fatty acid ester or both.

In another preferred embodiment, the sugar concentration in the sweetened starch paste (B) is 60 to 70%, more preferably 0.1 to 0.8% by weight of carrageenan as a thickener. The present invention relates to the custard-flavored cream containing 0.01 to 0.2% by weight of xanthan gum.

[0011] In a further preferred embodiment, the present invention relates to the above custard-flavored cream, wherein the yolk used in the aqueous liquid (C) is an enzyme-untreated egg yolk.

Further, as a further preferred embodiment,
Oil content is 20-40% by weight, egg yolk content is 1.5-
The present invention relates to the custard flavored cream having a starch content of 7% by weight and a starch content in the range of 0.2 to 3%.

A second feature of the present invention is that the low-fat fat spread (A), the sweetened starch paste (B), and the aqueous liquid (C) containing egg yolk are separately prepared and then mixed. And a method for producing a custard-flavored cream.

A third aspect of the present invention relates to bread and confectionery containing these custard flavor creams.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The custard-flavored cream of the present invention and a method for producing the same will be described below.

First, the low fat spread (A) will be described.

The low fat spread (A) of the present invention is a water-in-oil emulsion composition comprising a fat, an aqueous phase and an emulsifier.

There are no particular restrictions on the type of fats and oils used in the present invention. Vegetable oils such as corn oil, rapeseed oil, soybean oil, coconut oil, palm oil, animal oils such as lard, beef tallow, fish oil, milk fat, and their hardened oils The transesterified oil can be used singly or in combination of two or more. The rising melting point of these fats and oils or fat and oil mixtures is 25 to
The range of 40 ° C. is preferable because plasticity can be imparted to the low fat spread. These fats and oils are preferably contained in the low fat spread (A) in a range of 35 to 60% by weight. When the content of the fat or oil is less than 35%, the stability of the final cream is reduced, and the content of the fat is 6%.
If it exceeds 0%, an oily feeling is generated and the texture tends to be impaired.

The emulsifier used in the low fat spread (A) of the present invention includes lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and the like. Use in combination with more than one species. In particular, either or both of lecithin and sorbitan fatty acid ester were added in a low fat spread (A) in an amount of 0.1%.
It is preferably used in the range of 1 to 0.5% by weight and 0.3 to 1.0% by weight. An emulsifier having a strong emulsifying power such as polyglycerin condensed ricinoleate is preferably not used because it deteriorates flavor and texture.

These emulsifiers are added to the above-mentioned fats and oils, and if necessary, oil-soluble coloring agents such as β-carotene and annatto pigment are further added, followed by heating and melting to obtain an oil phase. If necessary, an oily flavoring material such as cacao mass, cocoa powder, and peanut butter may be added to the oil phase.

On the other hand, an aqueous phase mainly containing water and saccharides, preferably adjusted to a sugar concentration of 60 to 75% by weight and heat-sterilized is used as an aqueous phase.

The sugar concentration in the aqueous phase in the present invention is represented by the following formula.

Sugar concentration = Sugar content in aqueous phase / (Sugar content in aqueous phase +
(Water in the aqueous phase) If the sugar concentration of the aqueous phase is lower than the above range, the storage stability is impaired, and if it is too high, the solubility of other raw materials may be hindered, which is not preferable.

In the present invention, the saccharide used is not particularly limited, and various kinds of saccharides such as monosaccharides, disaccharides, isomerized saccharides, starch syrup, reduced starch syrup, sugar alcohols and the like may be used. Can be.

If necessary, an aqueous seasoning material such as sweetened condensed milk or a flavor may be added to the aqueous phase. In addition, if necessary, various thickeners, starch and the like may be added, but if the viscosity of the aqueous phase is too high, emulsification destruction or damage to the mouth is impaired, so the addition amount is preferably not too large. .

The above oil phase and aqueous phase are mixed, and the mixture is made into a plastic water-in-oil type emulsified oil / fat composition by a usual quenching machine to obtain a low fat fat spread (A) of the present invention.
Here, as the quenching screw machine, for example, a votator or a combinator is used. The low fat spread (A) thus obtained is desirably cooled once to 2 to 10 ° C., and after sufficient precipitation of fats and oils, the temperature is adjusted to room temperature before use.

Next, the sweetened starch paste (B) will be described.

[0028] The sweetened starch paste (B) in the present invention.
Is a processed starch in the form of a flower paste in which sugars and starch are gelatinized by a heat sterilizer or the like.

The sugar concentration of the sweetened starch paste (B) is from 60 to
A range of 70% is preferred. If the sugar concentration is less than 60%, the preservability decreases, and if the sugar concentration exceeds 70%, the starch swells insufficiently, resulting in insufficient viscosity or roughness, which impairs the texture. The sugar concentration here is the same as the definition of the low fat fat spread described above,
It refers to the ratio of only sugar and water, and does not take into account starch or the thickener described below.

The starches used are not particularly limited,
Examples include starches such as corn and tapioca, and modified starches obtained by chemically modifying them. In particular, when the sugar concentration is high as in the present invention, the use of pregelatinized starch is preferable because the viscosity is likely to be obtained. However, pregelatinized starch also has a disadvantage that the viscosity increases even at low temperatures and it is difficult to stir, so it is desirable to use it in combination with other processed starches. The content of the starches in the sweetened starch paste (B) is not particularly limited, but is preferably adjusted so that a predetermined amount is contained in the final custard flavor cream. Also, depending on the device used,
If the rate of addition of the starches is high, the viscosity becomes too high, and handling such as liquid feeding becomes difficult. Therefore, it is preferable to suppress the content in the sweetened starch paste (B) to about 15% or less.

In the sweetened starch paste (B) of the present invention, the specific thickener, carrageenan and xanthan gum are added in an amount of 0.1 to 0.8% by weight and 0.01 to 0.2% by weight, respectively.
Is preferably contained at a ratio of Further, in addition to the above-mentioned thickeners, it may be used in combination with a thickener such as guar gum, gellan gum, tamarind seed gum, pectin, or locust bean gum. In the sweetened starch paste as in the present invention,
The syrup may be separated during storage due to swelling of the starch at a relatively high sugar concentration. In the present invention,
The combined use of carrageenan and xanthan gum is effective in suppressing the separation of the syrup and enhancing the preservability of the sweetened starch paste and the final cream. If the content of these thickeners is small, the effect is low. If the content is too large, not only the viscosity is increased and mixing becomes difficult, but also the texture such as melting in the mouth may be impaired.

By mixing these sugars, water, starch and a thickener,
After heating to about 50 to 55 ° C. for an appropriate time to dissolve the thickener, the starches are gelatinized by a heat sterilizer to obtain the sweetened starch paste (B) of the present invention. However, when using a thickener whose dissolution temperature is higher than the gelatinization temperature of the starch, a separate thickener is used to avoid the gelatinization during heating and the increase in viscosity and the deterioration of stirring efficiency. It is necessary to take measures such as dissolving and adding.

The viscosity of the sweetened starch paste (B) is from 100 to
It is desirable to adjust to a range of 500 poise. The obtained starch paste is provided for mixing after cooling to room temperature to 5 ° C.

Next, the aqueous liquid (C) containing egg yolk will be described.

The aqueous liquid (C) of the present invention is a taste aqueous liquid containing egg yolk and other flavor materials and having a suitably adjusted sugar concentration. It is conceivable to add a flavor component such as egg yolk to the above-mentioned sweetened starch paste, but since the flavor is easily lost during the heat sterilization, it is separately mixed as an aqueous liquid in the present invention. This has the advantage that not only the flavor of the egg yolk is effectively exhibited, but also that the sugar concentration of the sweetened starch paste is easily adjusted.

The egg yolk used in the aqueous liquid (C) is egg yolk or sweetened egg yolk, and preferably not subjected to enzyme treatment. The egg yolk content is not particularly limited, but is preferably 5 to 25% by weight, and the sugar concentration of the aqueous liquid is not particularly limited, but is preferably in the range of 60 to 75%. The aqueous liquid (C) contains dairy products, processed fruit products, coffee,
Flavor materials such as vanilla, various flavors and sour agents, and various coloring agents can be added. These components are mixed well and sterilized by heating to obtain an aqueous liquid (C) containing the yolk of the present invention. The resulting aqueous liquid is cooled to room temperature and provided for mixing. This aqueous liquid is desirably prepared immediately before mixing the cream, but can be used after being stored in a hygienic manner.

Finally, the preparation of the custard flavor cream of the present invention will be described.

First, the temperature of the low fat spread (A) is adjusted,
Make the hardness suitable for mixing. The hardness suitable for mixing here is approximately in the range of 150 to 280 in pene value. If it is harder than this, it is difficult to mix, and if it is softer than this, it causes separation and foaming is difficult.

Next, the low-fat spread (A), the sweetened starch paste (B), and the aqueous liquid (C) containing egg yolk are mixed with a vertical mixer or the like and aerated to form a custard according to the present invention. Flavored cream. Here, the obtained custard flavor cream has an oil content of 20 to 40% by weight, an egg yolk content of 1.5 to 7% by weight, and a starch content of 0.2 to 3%.
It is preferable to mix them so as to be in the range of weight%. If the oil content is less than 20% by weight, the storage stability is poor, and the oil content is 40% by weight.
If it exceeds, the texture tends to be poor. If the yolk content is less than 1.5% by weight, the flavor and texture are poor, and if it exceeds 7% by weight, the storage stability is poor and oil-off tends to occur at room temperature. If the starch content is less than 0.2% by weight, the texture peculiar to starch is not easily obtained, and the texture like mochi over 3% by weight is generated, and the texture tends to deteriorate.

Other ingredients can be further added to the custard flavor cream of the present invention. For example, processed products such as spices, Western sake, fruits, nuts, cacao, vegetables,
Food such as bean jam and jelly. In particular, taste-based ingredients such as dice-cut fruit preserves, which lose the pulp grains when heated and sterilized with an aqueous liquid, and oily substances such as chocolate sauce, are not added to the aqueous liquid. It is desirable to separately add and mix. Components other than flavors and Western liquors are preferably added after heat sterilization, sugar pickling, pH adjustment and the like are sufficiently enhanced in advance.

The custard-flavored cream of the present invention thus obtained has a smooth and light texture similar to Charlotte cream, has a good egg yolk flavor, has good storage stability, and is easy to produce. As described above, since a solid flavor material such as fruit, nuts, jelly, and jam can be used, the cream has a wide variety of seasonings.

[0042]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

(Example 1) 15 parts of palm oil, 55 parts of hardened fish oil (melting point 30 ° C.), 10 parts of hardened fish oil (melting point 40 ° C.)
To fats and oils (melting point 30 ° C) consisting of 20 parts by weight of rapeseed oil,
With the composition shown in Table 1 (a-1), lecithin, sorbitan fatty acid ester, and glycerin fatty acid ester were added, and 65
The mixture was heated and melted at ℃ to form an oil phase. Table 1 (a-
The mixture shown in 1) was mixed with starch syrup (sugar concentration 75%), condensed condensed milk, and water to give a sugar concentration of 60%.
The mixture was sterilized by heating for 0 minutes to obtain an aqueous phase. The aqueous phase was added to the oil phase, and a spread was obtained by a conventional method using a rotator. The spread was refrigerated at 5 ° C. for 1 day, and then the temperature was adjusted to 20 ° C.

On the other hand, with the composition shown in Table 2 (b-1), starch syrup (sugar concentration 75%) and water were adjusted to a sugar concentration of 65%, and processed starch, carrageenan and xanthan gum were added, and the mixture was stirred and sufficiently dispersed. The resulting mixture was heated to 50 ° C. to dissolve the thickener, and then further heated to gelatinize the starch to obtain a sweetened starch paste (b-1), which was cooled and stored at 5 ° C.

Further, with the composition shown in Table 3 (c-1),
Sweetened egg yolk (enzyme untreated, sugar concentration 20%), starch syrup, raw milk,
A mixture of white sucrose and a sugar concentration of 60% was added at 70 ° C for 20 minutes.
An aqueous liquid (c-1) was obtained by heat sterilization for 2 minutes and cooled to 20 ° C.

The fat spread (a-1), the sweetened starch paste (b-1), the aqueous liquid (c-1), and the flavor were mixed in a ratio shown in Table 4 with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). And the mixture was foamed to a specific gravity of 0.7 to obtain a custard flavored cream.

(Example 2) Hardened corn oil (melting point: 36 ° C.)
6 parts, 54 parts of hardened fish oil (melting point 30 ° C), 15 parts of palm oil
Parts and 25 parts of soybean oil (melting point 28 ° C.)
With the composition shown in (a-2), lecithin and sorbitan fatty acid ester were added, and the mixture was heated and melted at 65 ° C. to obtain an oil phase.
In addition, starch syrup (sugar concentration 75%) was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase. A water phase was added to the oil phase, and a spread (a-2) was obtained by a conventional method using a voting machine. The spread (a-2) was cooled and the temperature was adjusted in the same manner as in Example 1.

On the other hand, processed starch, pregelatinized starch, carrageenan and xanthan gum were mixed with sorbitol (sugar concentration 70%) and water to a sugar concentration of 60% in the composition shown in Table 2 (b-2). Was added and a sweetened starch paste (b-2) was obtained in the same manner as in Example 1.

Further, with the composition shown in Table 3 (c-2),
A mixture of sweetened egg yolk, starch syrup, maltose, water and sweetened condensed milk was sterilized in the same manner as in Example 1 to obtain an aqueous liquid (c-2).
Cooled to 25 ° C.

The fat spread (a-2), the sweetened starch paste (b-2), the aqueous liquid (c-2), and the fragrance were used in a ratio shown in Table 4 by using a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). And the mixture was foamed to a specific gravity of 0.85 to obtain a custard flavored cream.

(Example 3) Hardened soybean oil (melting point: 34 ° C.) 5
0 parts, 30 parts of fish oil hydrogenated oil (melting point 30 ° C), 15 parts of corn oil
The lecithin and the sorbitan fatty acid ester were added to the fats and oils (melting point of 32 ° C.) composed of the parts shown in Table 1 (a-3), and the mixture was heated and melted at 65 ° C. to form an oil phase. Also, with the composition shown in Table 1 (a-3), starch syrup (sugar concentration 75%),
To a mixture obtained by mixing water and sweetened condensed milk to a sugar concentration of 65%, pregelatinized starch was added, and the mixture was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase. A spread (a-3) was obtained in the same manner as in Example 1 by adding an aqueous phase to the above oil phase.

On the other hand, processed starch, carrageenan, and xanthan gum were added to a mixture of starch syrup, white sucrose, maltose, and water having a sugar concentration of 70% with the composition shown in Table 2 (b-3). In the same manner as in Example 1, the sweetened starch paste (b-
3) was obtained.

Further, with the composition shown in Table 3 (c-3),
Sweetened egg yolk, starch syrup, water, sweetened condensed milk, instant coffee, and caramel pigment were mixed and sterilized in the same manner as in Example 1 to obtain an aqueous liquid (c-3), which was cooled to 20 ° C.

The fat spread (a-3), the sweetened starch paste (b-3), the aqueous liquid (c-3), and the fragrance were mixed in a ratio shown in Table 4 with a vertical mixer (manufactured by Kanto Mixer Co., Ltd.). Mixed and foamed to a specific gravity of 0.75,
A custard flavored cream with coffee was obtained.

Example 4 Fat spread (a-4) was prepared under the same conditions except that the sorbitan fatty acid ester was replaced with the same amount of glycerin fatty acid ester among the emulsifiers used in the fat spread of Example 3. After cooling, the temperature was adjusted.

In the composition shown in Table 3 (c-4), sweetened egg yolk, starch syrup, water and malic acid were mixed, and sterilized in the same manner as in Example 1 to obtain an aqueous liquid (c-4). Cooled to 20 ° C. Sugar and acidulant were added to the diced apples and sterilized by heating to produce processed apples having a sugar concentration of 70%.

The fat spread (a-4), the same sweetened starch paste (b-3) as in Example 3, and the aqueous liquid (c-
4), the processed apple product, and the fragrance were mixed at a ratio shown in Table 4 with a vertical mixer, and foamed to a specific gravity of 0.75 to obtain a custard-flavored cream containing apple pulp.

(Example 5) Aqueous liquid (c-2) of Example 2
A custard-flavored cream was prepared in the same composition and under the same conditions as in Example 2, except that the aqueous liquid (c-5) was used, in which the sweetened egg yolk used in Step 1 was replaced with enzyme-treated egg yolk.

[0059]

[Table 1]

[0060]

[Table 2]

[0061]

[Table 3]

[0062]

[Table 4] (Evaluation of Examples) After the custard creams of Examples 1 to 5 were stored at 5 ° C for one month, the temperature was adjusted to 20 ° C, but the flavor, texture, and separation of the aqueous liquid were examined. Flavor and texture were examined by sensory tests by several panelists. For separation of the aqueous liquid, the water-in-oil composition was spread thinly on filter paper, and the presence or absence of separation was examined. As a result, all of the custard flavor creams of Examples 1 to 5 had good flavor and texture, and there was no separation of water. However, the cream of Example 5 had a yolk flavor, but tended to have a slightly stronger oily feeling than the cream of Example 2.

The custard-flavored creams of Examples 1 to 5 stored at 2 to 8 ° C. for 90 days had no change in condition and were sufficiently usable. Furthermore, those in which these custard-flavored creams were stored at 20 ° C. for 5 days could be used satisfactorily without separation of oily water and spoilage.

Comparative Example 1 The fat spread (a-1), the aqueous liquid (c-1) and the fragrance of Example 1 were used, and liquid sugar (sugar concentration 75%) was used in place of the sweetened starch paste. Using a vertical mixer (manufactured by Kanto Mixer Co., Ltd.), the mixture was foamed to a specific gravity of 0.7 at a ratio shown in Fig. 4 to obtain a custard flavor cream.

This cream has no starchy texture,
It was oily and unpalatable.

Comparative Example 2 The spread (a-
As shown in Table 1 (a-5), a custard-flavored cream was prepared in the same composition and under the same conditions as in Example 2 except that the emulsifier of 2) was replaced with polyglycerin condensed ricinoleate, as shown in Table 1 (a-5).

This cream had a strong oily feeling as compared with the cream of Example 2, and had a poor flavor due to the effect of the emulsifier.

[0068]

As shown by the above results, the custard flavor cream of the present invention has a good flavor and texture and a good preservability, and is suitable as a filling and topping material for confectionery and baking. Things.

Continued on front page F term (reference) 4B014 GB11 GE02 GG04 GG07 GG10 GG14 GK07 GK08 GL11 4B025 LB20 LD03 LG11 LG26 LG28 LG29 LG52 LK02 4B026 DC01 DC03 DG01 DG11 DK04 DK05 DL03 DP01 DX04 4B032 DB01 DK DK DK13

Claims (9)

[Claims] 1. A custard-flavored cream obtained by mixing a low fat fat spread (A), a sweetened starch paste (B) and an aqueous liquid (C) containing egg yolk as main components. 2. The custard-flavored cream according to claim 1, wherein the fat content of the low fat fat spread (A) is 35 to 60% by weight, and the sugar concentration in the aqueous phase is 60 to 75%. 3. An emulsifier for low fat fat spread (A) comprising 0.1 to 0.5% by weight of lecithin and 0.3 to 0.5% by weight of lecithin.
The custard-flavored cream according to claim 12, which contains 1.0% by weight of either or both of the sorbitan fatty acid esters. 4. The sugar concentration in the sweetened starch paste (B) is 6
The custard-flavored cream according to claim 1, which is 0 to 70%. 5. The sugar-starch paste (B) contains 0.1 to 0.8% by weight of carrageenan as a thickener as a thickener.
2. The composition of claim 1 which contains about 0.2% by weight of xanthan gum.
Custard flavor cream according to any one of items 1 to 4 6. The custard-flavored cream according to claim 1, wherein the egg yolk used in the aqueous liquid (C) is an enzyme-untreated egg yolk. 7. The custard flavor according to claim 1, wherein the oil content is 20 to 40% by weight, the egg yolk content is 1.5 to 7% by weight, and the starch content is 0.2 to 3%. cream 8. The method according to claim 1, wherein the low-fat fat spread (A), the sweetened starch paste (B), and the aqueous liquid (C) containing egg yolk are separately adjusted and then mixed. 7. The method for producing a custard flavor cream according to 7 9. Bread and confectionery containing the custard-flavored cream according to claim 1.