JP2002101822A - Method for producing filling material for confectionery and bakery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an all-around filling material for confectionery and bakery, having filling characteristics to a dough, baking resistance, smooth palatability excellent in melt in the mouth even in the case of eating as a fresh food such as a Western-style cake, etc. SOLUTION: This all-around filling material for confectionery and bakery, having filling characteristics to a dough, baking resistance, smooth palatability excellent in melt in the mouth is obtained by heating, melting and sterilizing a composition containing a thermally irreversible polysaccharide thickener, cooling the composition to the gel point of the polysaccharide thickener or below and micronizing the gel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel filling material for confectionery and bakery products. In more detail, good mouth melting,
For confectionery and bakery products that have a smooth texture, filling properties for dough when used as a filling material and topping material for bread and cream puffs, and also have shape-retaining properties when baked. Filling material.

[0002]

BACKGROUND OF THE INVENTION Filling materials for confectionery and bread are food materials widely used in the fields of bread, confectionery and the like.
Good texture and melting in the mouth are required. In addition, when used as a filling material for bread, cream puff, and the like, a filling property that the dough can be mechanically filled is required. Furthermore, in the case of a filling material for bread and the like, even after baking, characteristics such as so-called baking resistance and heat resistance having shape retention without flowing out are required. Furthermore,
When used as a so-called "raw food" such as a Western confectionery, a mouth-melting and smooth texture is required, and creams are also required to have a creamy texture.

[0003] As described above, confectionery and bread filling materials that require various functions, but currently, products having respective characteristics are separately used in accordance with each requirement. is there. Increasing the amount of starch serving as a body in order to impart dough filling properties has been known in the art, and further attempts have been made to add thickeners such as various polysaccharides (Japanese Unexamined Patent Application Publication No. Hei 4 (1999)). -36150 etc.).
However, in these methods, although the filling property can be imparted, it is inevitable that, when eaten, glueiness and powdery smell are caused, and good mouth melting and smooth texture are impaired. Technologies for imparting baking resistance and heat resistance include:
A method of adding WPC (JP-A-63-167735),
Method using soy protein (JP-A-4-131060,
JP-A-6-30706), a method of adding microcrystalline cellulose (JP-A-54-160781), a method of adding alginic acid and calcium (JP-A-63-240747),
Method using gellan gum (JP-A-64-6034)
6), etc. are disclosed. However, when WPC is used, it is inevitable that the texture becomes powdery, and the taste is not sufficient. Similarly, the use of soy protein and the like still has problems in texture and taste. Although alginic acid is not powdery, it cannot be said to be sufficient in the sense of glue and dissolution in the mouth. Gellan gum can also provide heat resistance, but does not have sufficient mouth melting and smooth texture. As described above, products satisfying specific required characteristics can be obtained, but products having characteristics satisfying in all aspects have not yet been obtained. Therefore, the dough has filling characteristics and baking resistance, and
The development of an almighty confectionery and bread filling material that has a smooth, mouth-melting texture even when eaten as "raw food" such as Western confectionery is awaited.

[0004]

SUMMARY OF THE INVENTION As described above, the present invention has not yet obtained a product which satisfies the required characteristics in all aspects, such as filling characteristics, heat resistance during firing, smooth and mouth-melting texture. This is an almighty confectionery that has been made in view of the current situation, has filling properties into dough, resistance to baking, and has a smooth, mouth-melting texture even when eaten as "raw food" such as Western confectionery. An object of the present invention is to provide a method for producing a filling material for baking. It is another object of the present invention to provide a confectionery and bread filling material manufactured by the method.

[0005]

Means for Solving the Problems The present invention has been made to achieve the above-mentioned object, and as a result of intensive studies on the technology for that purpose, it has been found that the addition of a heat-irreversible thickening polysaccharide enhances the heat resistance. We paid attention to being able to give. However, simply adding the thickening polysaccharide does not provide the desired dissolution in the mouth or a smooth texture. Therefore, the present inventors added these thickening polysaccharides, heat-dissolved and sterilized, cooled down to the gel point or less, and then refined the gel to impart heat resistance, thereby providing a good mouth melting and smooth texture. Found to have. The filling material for confectionery and bakery products obtained in this way has a filling property into dough, resistance to baking, and has a smooth, mouth-melting texture even when eaten as "raw food" such as Western confectionery. Succeeded in developing an almighty confectionery and bread filling material.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, the production method of the present invention will be described in detail. The production method of the present invention comprises three steps of a heating and dissolving and sterilizing step, a cooling step, and a micronizing step. Known heating and sterilization methods such as a double pot, a double tube type heat exchanger, a cylinder type scraping type heat exchanger, and a steam blowing type direct heating method can be used for the heating melting and sterilizing step. The heating temperature must be equal to or higher than the temperature at which the thickening polysaccharide used and various raw materials are dissolved, but is preferably 90 ° C. or higher in order to prevent deterioration by microorganisms derived from the raw materials. Next, in the cooling step, the double kettle,
Known cooling methods such as a double-pipe heat exchanger, a cylinder-type scraping heat exchanger, and a reduced-pressure cooling device can be used. It is necessary to cool the gel to the gelling temperature of the thickening polysaccharide used as the cooling temperature. If the cooling is not performed below the gelation temperature, the solidification of the gel does not occur, so it is difficult to perform the miniaturization in the next step, and the state of the product is hard,
A smooth texture cannot be obtained. Next, in the refining step, a continuous type is preferable in terms of stability of gel particle diameter and processing efficiency, etc., and a homogenizer (homogenizer; manufactured by Izumi Food Machinery Co., Ltd.), a scraping type heat exchanger, various pumps, Examples include a static mixer, an in-line mixer (Ebara Milder; manufactured by Ebara Corporation, etc.), a strainer, a mesh, pipes of various shapes, and the like. What is important in this step is to obtain a smooth texture by making the gel finer, and it is not limited to the above-described devices and parts. In addition, there is no problem in refining the gel by stirring while cooling to below the gelling temperature using a single device such as a scraping type heat exchanger in the cooling step and the refining step. After a further cooling step,
It is also possible to store the product once and perform the operation of the miniaturization process again.

[0007] Further, in the refining step, the shearing / stirring and working time are not particularly limited, and can be appropriately selected according to the use of the obtained product. However, the particle size of the refined gel is generally 1 mm or less. It is preferable to perform so that If the particle size exceeds 1 mm, the texture is unpleasant and unpleasant.

Next, the basic materials of the filling material for confectionery and bread will be described in detail. The filling material for confectionery and bread according to the present invention is a heat irreversible thickening polysaccharide, water, fat or oil, milk protein, starch, taste substance, flavoring agent, saccharide, if necessary.
It contains various additives such as a fragrance, a thickener, an emulsifier, and a colorant.

[0009] The filling material for confectionery and bread according to the present invention must contain a heat-irreversible thickening polysaccharide. As long as it is a heat irreversible thickening polysaccharide, there is no particular limitation, for example,
Curdlan, sodium alginate, gellan gum, agar, pectin and the like can be mentioned, and these can be used alone or as a mixture of two or more. The amount of the heat-irreversible thickening polysaccharide used depends on its kind or the required degree of properties, but is preferably added in the range of 0.01 to 5% by weight in the composition. If it is less than 0.01%, the state of the obtained product is soft and flows during firing. If it exceeds 5%, it dissolves in the mouth and adversely affects the texture. In addition, as a substance imparting filling properties and burning resistance, the above-mentioned heat irreversible thickening polysaccharide is essential, but other thickeners for further improving physical properties, for example, carrageenan, xanthan gum, tamarind gum , Guar gum, gum arabic, locust bean gum, gelatin, furceleran, carboxymethylcellulose, crystalline cellulose, microcrystalline cellulose, and the like do not cause any problem. In addition, whole eggs, egg yolk, other processed eggs, cocoa, and the like can be added as taste substances within a range that does not affect the physical properties. Furthermore, various flavors, flavoring agents, Western liquor and white sugar, granulated sugar, glucose,
Monosaccharides such as fructose, disaccharides such as maltose, various syrups, oligosaccharides such as starch syrup, polysaccharides and the like may be added according to the purpose. In addition, addition of a small amount of an emulsifier such as fatty acid monoglycerides, sucrose fatty acid esters, propylene glycol esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters is not particularly problematic, and improves the emulsification stability of fats and oils. Rather preferred. Furthermore, in order to improve the color tone, various natural,
A synthetic colorant may be added. In addition, sorbic acid, potassium sorbate,
Preservatives such as whitefish protein and polylysine, glycine and acetic acid
Antibacterial agents such as Na may be used in combination.

Next, fats and oils, milk proteins and starches can be used in the filling material for confectionery and bread of the present invention. The oils and fats used in the present invention include rapeseed oil, corn oil, olive oil, palm oil, sunflower oil, safflower oil, soybean oil, vegetable oils such as canola oil, and animal oils such as beef tallow, lard, fish oil, milk fat, and the like. Various processed fats and oils such as hardened oil, transesterified umues oil, and fractionated and refined fractionated oil are used, and these can be used alone or in combination of two or more. The amount of the fat or oil to be added depends on the degree of the required properties, but is generally 5 to 4 with respect to the composition.
It is desirable to add in the range of 0% by weight. 5% by weight
If the amount is less, the obtained product is loose and the soft texture is impaired, and if it exceeds 40% by weight, the emulsion stability becomes poor,
Fat separation is likely to occur. The milk protein used in the present invention is not particularly limited, but may be whole fat milk powder, skim milk powder, casein.
Proteins obtained from milk such as Na, rennet casein, acid casein, total milk protein, whey protein (WPC, WPI) and contained in milk such as milk, concentrated milk, defatted concentrated milk, fresh cream, cream cheese, etc. Proteins can be exemplified, and these can be used alone or in combination of two or more. The type and amount of milk protein to be used depends on the type and amount of fats and oils added, the presence or absence of other proteins (eg, egg yolk, whole egg, etc.) used as a flavoring agent, and the amount thereof. Addition of 0.1% by weight or more is preferable because the stability of oils and fats in the composition can be improved or the flavor can be improved. The starch used in the present invention is not particularly limited, and cereal starches such as wheat flour, corn starch, potato starch, tapioca starch, rice flour, cassava starch, sweet potato starch, and modified starches thereof can be used, but the texture, taste and taste can be used. In view of this, it is desirable to use flour, corn starch and their modified starches. These can be used alone or in combination of two or more, and it is desirable to add them in the range of 0.5 to 10% by weight based on the composition. If the amount is less than 0.5% by weight, the obtained product is soft and it is difficult to sufficiently impart filling aptitude. If it exceeds 10% by weight, the obtained product is hard to obtain hard and smooth texture. The filling material for confectionery and bread mentioned in the present invention is not particularly limited, but specific examples include jelly, jam, marmalade, custard cream, flower paste, imitation cream cheese, mayonnaise, sauce and the like. The filling material for confectionery and bakery of the present invention can be manufactured using the above-mentioned raw materials. Specifically, generally, each raw material is sufficiently mixed so as to be uniform, and then sterilized by a heat sterilizer. Next, after cooling to below the gel point, the product is refined, filled and packaged to obtain a product. The confectionery baking filling material of the present invention thus obtained has a filling property for dough, resistance to baking, and, even when eaten as "raw food" such as Western confectionery, is smooth and melts in the mouth. It has a good texture.

The filling material for confectionery and bakery products of the present invention is not particularly limited in its use, and can be used for any purpose. In recent years, as a filling material in the confectionery and bakery field, use of flower paste, custard cream, etc. And functionalities such as texture and burning resistance are increasingly required. Therefore, by using the filling material for confectionery and bread of the present invention in flower paste, custard cream and the like, the effect can be more exerted.

[0012]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. In the following description, “parts” means “parts by weight”. (Example 1) 81.9 parts of water, 1 part of pectin, 15 parts of granulated sugar, 0.1 part of flavor, and 2 parts of lemon juice were stirred and dissolved at 50 ° C, and the mixture was heated to 120 ° C with a heat sterilizer. Next, the mixture was cooled to 40 ° C. (the gelling temperature of the composition of this example is about 75 ° C.) by a cooling device, and the gel was refined with a mesh (# 80), filled and packaged to obtain a confectionery bread filling material. . (Example 2) 43.7 parts of water, 0.2 parts of gellan gum, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARI
NEX VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.) 4
Parts, 0.1 part of fragrance and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to obtain an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This was heated to 100 ° C. in a heat sterilizer, then cooled to 45 ° C. (gelation temperature of the composition of the present example: about 50 ° C.) by a cooling device, and the gel was pulverized with a static mixer, filled and packaged. A filling material for confectionery and bread was obtained. (Example 3) 38.4 parts of water, 1 part of agar, 2 parts of skim milk powder,
Processed starch (FARINEX VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.) 3 parts, flavor 0.1 part, cream cheese 40 parts, primary lactic acid (50%) 0.3 part, tripolyphosphoric acid
0.2 parts of Na is stirred and dissolved at 50 ° C. to obtain an aqueous phase. After adding 15 parts of rapeseed oil thereto and mixing and stirring, emulsification is performed.
This is heated to 110 ° C. by a heat sterilizer, and then to 20 ° C. by a cooling device (the gelation temperature of the composition of this example is about 30 ° C.)
The gel was refined with a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), filled and packed to obtain a confectionery bread filling material. (Example 4) 43.1 parts of water, 0.3 parts of curdlan, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARIN)
EX VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.) 4
Parts, 0.1 part of fragrance and 2.5 parts of cocoa powder are stirred and dissolved at 50 ° C. to form an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This was heated to 95 ° C. (the composition of this example gelled at about 70 ° C. when heated) in a heat sterilizer, then cooled to 10 ° C. by a cooling device, and filled and packaged. One day after the packaged and stored product, the gel was refined with a static mixer. Thereafter, filling and packaging were performed to obtain a confectionery and bread filling material. Example 5 43.7 parts of water, 0.2 parts of pectin, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARINE)
X VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.), 4 parts,
0.1 part of the flavor and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to form an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring,
Perform emulsification. This is heated to 120 ° C in a heat sterilizer,
Next, the mixture was cooled to 45 ° C. (gelation temperature of the composition of this example about 75 ° C.) with a cooling device, and the gel was refined with a consarm scraping-type heat exchanger (manufactured by Alfa Laval Co., Ltd.), filled and packaged to produce confectionery A filling material for bread was obtained. (Comparative Example 1) 43.4 parts of water, 0.5 part of agar, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARINEX)
VA-70-C; 4 parts of Matsutani Chemical Industry Co., Ltd.), 0.1 part of fragrance, and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to obtain an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This was heated to 110 ° C. by a heat sterilizer and then cooled to 60 ° C. (gelation temperature
The mixture was cooled to about 30 ° C., passed through an Ebara Milder (manufactured by Ebara Corporation), and filled and packaged to obtain a confectionery bread filling material. (Comparative Example 2) 43.9 parts of water, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARINEX VA-70-)
C: 4 parts of Matsutani Chemical Industry Co., Ltd.), 0.1 part of fragrance, and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to obtain an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This is heated to 120 ° C by a heat sterilizer, and then cooled to 35 ° C by a cooling device.
(Alfa Laval Co., Ltd.), followed by filling and packaging to obtain a confectionery bread filling material. (Comparative Example 3) 43.7 parts of water, 0.2 parts of gellan gum, 25 parts of granulated sugar, 5 parts of skim milk powder, processed starch (FARI
NEX VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.) 4
Parts, 0.1 part of fragrance and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to obtain an aqueous phase. After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This was heated to 105 ° C. by a heat sterilizer, then cooled to 40 ° C. (gelation temperature of the composition of this comparative example: about 50 ° C.) by a cooler, filled and packaged to obtain a confectionery bread filling material. (Comparative Example 4) 41.9 parts of water, 25 parts of granulated sugar, 2 parts of gelatin, 5 parts of skim milk powder, processed starch (FARINEX)
VA-70-C; manufactured by Matsutani Chemical Industry Co., Ltd.) 4 parts;
One part and 2 parts of egg yolk are stirred and dissolved at 50 ° C. to obtain an aqueous phase.
After adding 20 parts of rapeseed oil and mixing and stirring, emulsification is performed. This was heated to 120 ° C. by a heat sterilizer, then cooled to 20 ° C. by a cooling device, and passed through a consarm scraping type heat exchanger (Alfa Laval Co., Ltd.) to be filled and packaged to obtain a confectionery bread filling material. Was. With respect to the filling materials for confectionery and bakery products of Examples 1 to 5 and Comparative Examples 1 to 4, the following methods were used to evaluate filling characteristics, burning resistance, and texture. (Filling characteristics) Filling characteristics were measured using an encrusting machine (machine name "CN-20").
0 "; manufactured by Leon Automatic Machine Co., Ltd.). ：: Can be filled without any problem. ：: Adhered to the machine, but somehow could be encrusted ×: Cannot be encased. (Burning resistance) 2 pieces of sample squeezed out on aluminum foil
After heating for 5 minutes in an open at 00 ° C and cooling at room temperature,
The state was observed. A: Maintain the same state as before heating. ：: remains after burning, but slightly collapses compared to before heating. X: Poor shape retention and flowing out. (Evaluation of texture) Five panelists were allowed to sample the samples produced and evaluated, and evaluated according to the following four criteria, and the results were collected. ◎: extremely good ：: good や: somewhat poor ×: bad The above evaluation results are shown in Table 1.

[0013]

[Table 1]

[0014]

As described above, the filling material for confectionery and bread according to the present invention has a filling property into dough and a burning resistance, and is smooth and melts well even when eaten as "raw food" such as Western confectionery. Almighty with texture.

Claims (3)

[Claims] 1. A composition comprising a heat irreversible thickening polysaccharide is heat-dissolved and sterilized, and after cooling to below the gel point of the thickening polysaccharide, or simultaneously with cooling, the gel is continuously finely divided. A method for producing a filling material for confectionery and bakery, comprising: 2. A filling material for confectionery and bread, which is produced by the production method according to claim 1. 3. The filling material for confectionery and bakery products according to claim 2, wherein the composition is an oil-in-water emulsion containing oils and fats, milk protein, starch and water.