JP2002171912A - Filling composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a filling composition where syneresis is significantly inhibited because of having high water retainability regardless of the formulating rate of solid. SOLUTION: This filling composition is characterized by using, as a gelatinizer for a filling composition, water-soluble carrageenan having at least any one characteristic of the followings: (1) to be dissolvable in water at least at <=50 deg.C, (2) the 1.5 wt.% water solution thereof does not gel at 25 deg.C, (3) to be τ- and/or κ-type mixture, (4) to contain a calcium ion at a rate of <=0.1 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a filling composition which is applied to foods such as bread and crackers, sandwiched or packed therein. More specifically, the present invention relates to a filling composition having high water retention and significantly inhibiting water separation. Further, the present invention relates to a food containing the filling composition.

[0002]

2. Description of the Related Art Conventionally, pectin has been used in preparing jams and marmalades to be applied, sandwiched or packed in bread or crackers, etc., and to give desired hardness and viscosity. I have. However, in order to adjust pectin to have the desired hardness and viscosity, it is necessary to simultaneously mix solids such as sugar at a ratio of 60% by weight or more. Sometimes occurred.

On the other hand, spread or paste type products use gelling agents such as agar and gellan gum and starch in addition to pectin to impart viscosity.
However, agar, like pectin, cannot achieve a sufficient water separation preventing effect unless solids are blended in a proportion of 60% by weight or more, and gellan gum has a gel content when the solids content is 55% by weight or more. Since the strength is remarkably reduced, it may be difficult to apply the method to foods having a high solid content. In addition, starch ages quickly, so there is a problem in preservation,
Moreover, since it has a paste-like texture, it is difficult to obtain a refreshing and good texture.

[0004] On the other hand, in recent years, under the influence of consumers' desire for low calories, development of foods with reduced sugar has been required. For this reason, the use of sugar alcohols such as erythritol or polydextrose instead of sugar has been studied. However, these substances have problems such as deterioration of the quality of the completed filling composition due to crystallization, and furthermore, Cannot be blended in food at a high concentration because of the circumstances such as loosening.

As described above, conventional viscosity-imparting agents such as pectin cannot impart desired hardness and viscosity to the filling composition, and water separation cannot be sufficiently prevented.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a filling composition which has solved the above-mentioned conventional problems. Specifically, an object of the present invention is to provide a filling composition having high water retention and significantly preventing water separation, regardless of the blending ratio of a solid substance.
A further object of the present invention is to provide a food containing (applying, sandwiching, and packing) a filling composition having such unique properties.

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems. As a result, instead of pectin and the like conventionally used as a viscosity-imparting agent, the present inventors dissolve in water at room temperature. By using so-called water-soluble carrageenan, a desired hardness and viscosity can be imparted irrespective of the content of solids, and a filling composition having high water retention and significantly suppressing syneresis is obtained. It has been found that it can be prepared.

[0008] It has been known that ι-carrageenan has a water separation preventing effect. However, a filling composition having desired hardness and viscosity and preventing water separation is used in combination with a viscosity imparting agent such as pectin. In order to prepare the product, a step of heating to 60 ° C. or higher, which is the dissolving temperature of ι-carrageenan, is required. As a result, the production method is restricted, and there is a problem that the target product that can be prepared is limited. In addition, when general-purpose l-carrageenan is used, when the content ratio of solids increases and the sugar content exceeds 60 °, the gel of the completed filling composition is separated or the gelling ability is significantly reduced. There was a point. On the other hand, according to the water-soluble carrageenan, such ι-carrageenan is dissolved in water at 50 ° C. or lower, so that it is not restricted by the production method, and has various water separation preventing effects and a high solid content ratio. Filling compositions can also be prepared. You.

[0009] In addition, when a general-purpose l-carrageenan is used, there is a problem that the prepared filling composition becomes sticky. However, according to the water-soluble carrageenan of the present invention, there is no sticky feeling, A filling composition having a high viscosity can be prepared.

Furthermore, the water-soluble carrageenan of the present invention can eliminate the stringing phenomenon which occurs when water-soluble carrageenan is used alone, and can provide a desired texture by using in combination with a conventionally known viscosity-imparting agent such as pectin. There is an advantage that it can be appropriately adjusted to have.

The present invention has been developed on the basis of such findings, and includes the following aspects: A filling composition comprising water-soluble carrageenan. Item 2. Water-soluble carrageenan is as follows (1) to (4): (1) dissolves in water at least 50 ° C. or less (2) 1.5% by weight aqueous solution does not gel at 25 ° C. (3) ι- Item 4 characterized by having at least one of the following properties: (1) a calcium ion or a mixture of both, and (2) a calcium ion in a proportion of 0.1% by weight or less. Filling composition. Item 3. Item 3. The filling composition according to Item 1 or 2, which contains water-soluble carrageenan in a ratio of 0.05 to 3% by weight. Item 4. Item 4. The filling composition according to any one of Items 1 to 3, further comprising a viscosity imparting agent.

Item 5. Item 5. The filling composition according to Item 4, wherein the viscosity-imparting agent is pectin. Item 6. Item 6. The filling composition according to item 4 or 5, wherein the compounding ratio of the viscosity imparting agent is 0.1 to 5% by weight. Item 7. Item 7. The filling composition according to any one of Items 1 to 6, further comprising at least one food material selected from the group consisting of a sweetener, a flavor, a pigment, fruit juice, pulp, animal meat, and fish meat. Item 8. Item 8. The filling composition according to Item 7, wherein the soluble solid content is 45 to 70% by weight. Item 9. Item 10. The filling composition according to any one of Items 1 to 8, which is prepared in a semi-solid state. Item 10. Item 10. The filling composition according to any one of Items 1 to 8, which is prepared in a sheet form. Item 11. Item 10. A food containing the filling composition according to any one of Items 1 to 10.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The filling composition of the present invention is intended to be applied to foods such as bread and crackers,
It widely includes foods that are ingested sandwiched or packed, specifically, jelly-like foods such as jam (including ground jam and preserve) and marmalade; margarine, fat spread, mustard spread, chocolate, Paste foods such as flavored fat spread, butter, peanut butter, meat paste, liver paste, and bean paste to which soybeans or peanuts are added can be given. The shape of the filling composition is not particularly limited, and may have a semi-solid state such as the above-mentioned jelly-like or paste-like form, or may have a solid state such as a sheet-like form.

The filling composition of the present invention is characterized by containing so-called water-soluble carrageenan.

The water-soluble carrageenan used in the present invention has a property of being completely dissolved in water when mixed with water and, if necessary, stirred with an optional stirring means such as a whisk.

Specifically, such a water-soluble carrageenan is
It is preferable to have at least one of the following properties.

(1) Soluble in water at least 50 ° C. or less: Conventionally known general-purpose carrageenans are generally insoluble in water unless heated to 60 ° C. or higher. It can be dissolved in water at least at 50 ° C or less, more specifically 5 to 40 ° C, more preferably 5 to 30 ° C. That is, according to the water-soluble carrageenan used in the present invention, it is dissolved in water having a normal water temperature of about 18 to 25 ° C, so that the filling composition of the present invention can be prepared very easily.

(2) The 1.5% by weight aqueous solution does not gel at 25 ° C. Conventionally known general-purpose carrageenan has a 1.5% by weight aqueous solution gelled at 25 ° C. On the other hand, the water-soluble carrageenan used in the present invention is characterized in that it does not gel at 25 ° C. in a 1.5% by weight aqueous solution. More preferably, at 25 ° C, 1.
Those which do not gel in an 8% by weight aqueous solution are preferred, and most preferably those which do not gel in a 2.5% by weight aqueous solution. The two are clearly distinguishable in this regard. Specifically, the viscosity of a 1.5% by weight aqueous solution was measured using a BL type viscometer rotor No. 2 (manufactured by Tokimec Co., Ltd.) at a rotation speed of 12 rpm.
When measured under the conditions of, 4000 mPa or less at 25 ℃,
Preferably, it is 1500 mPa or less.

(3) ι-type or κ-type, or a mixture of both: The present invention is characterized in that at least one of ι-type carrageenan and κ-type carrageenan is used as the water-soluble carrageenan. It is assumed that. Preferably ι-carrageenan. ι-
Carrageenan has the highest reactivity with calcium and thus easily gelates, so that a jelly-like or paste-like composition can be prepared more quickly. In addition, since ι-carrageenan has an excellent effect of preventing water separation, it is useful for preparing a filling composition particularly requiring the effect of preventing water separation.
Note that ι-carrageenan can be used alone or in combination with κ-carrageenan.

When ι-type and κ-type carrageenans are used in combination, the texture of the filling composition can be adjusted by adjusting the blending ratio or the amount of the carrageenans. Increasing the proportion of ι-type carrageenan gives a texture like a gelatinous but elastic gelatin gel, while increasing the proportion of κ-type carrageenan gives a texture like a hard and brittle agar gel. Becomes Specifically, for example, as water-soluble carrageenan
-Filling foods prepared with carrageenan alone have a soft but resilient jelly-like shape. The filling composition prepared by using ι-carrageenan and κ-carrageenan in combination as water-soluble carrageenan is jelly-like as described above, but when the ratio of ι-type is large, the texture becomes soft but elastic. , Κ-type can be formed to increase the solid texture.

When the filling composition is prepared as a sheet, a mixture of l-carrageenan and κ-carrageenan is preferably used. This makes it possible to prepare a filling composition that has a soft texture even when formed into a sheet, has no water separation, and has good heat resistance. In such a case, the mixing ratio of ι-carrageenan and κ-carrageenan is not particularly limited, but ι-carrageenan: κ-carrageenan = 9: 1 to 8: 2 (weight ratio) can be exemplified.

(4) Calcium ion is contained in a proportion of 0.1% by weight or less: The proportion of calcium ion contained in the water-soluble carrageenan used in the present invention is at most 0.1 with respect to conventionally known general-purpose carrageenan. % By weight, and preferably 0.05% by weight or less.

In the present invention, preferably, the above (1)
It is desirable to use a water-soluble carrageenan having the above properties, more preferably all of the above properties (1) to (4).

The water-soluble carrageenan having the above-mentioned properties used in the present invention is commercially available, for example, Gelrich N manufactured by Saneigen FFI Co., Ltd.
O. 3 and the like.

The filling composition of the present invention can be prepared by dissolving the water-soluble carrageenan in water, preferably distilled water, so as to usually contain 0.05 to 3% by weight. Although not particularly limited, when preparing into a semi-solid state such as jam or paste, it is preferable to use water-soluble carrageenan in a ratio of 0.1 to 1.5% by weight, and when preparing into a sheet-like solid state. It is preferable to use water-soluble carrageenan at a ratio of 1 to 2.5% by weight.

The dissolution of water-soluble carrageenan in water is 18
Although it can be dissolved in water at a normal temperature of about 25 ° C., it is preferable to carry out the reaction under heating. Specifically, 4
It can be dissolved by heating at 0 ° C. or higher, preferably in the range of 50 to 80 ° C., and can be dissolved with stirring if necessary.

The filling composition of the present invention may further contain a commonly used viscosity-imparting agent in addition to the water-soluble carrageenan. Here, as the viscosity imparting agent,
Water-soluble polysaccharides such as pectin, agar, gellan gum, gelatin, xanthan gum, locust bean gum, guar gum, gum arabic, native gellan gum, glucomannan, tarara gum, pullulan, tamarind seed polysaccharide, tragacanth gum, karaya gum, macrohomopsis gum, starch and At least one selected from the group consisting of dextrins can be mentioned. These can be used alone or in combination of two or more.

Among the viscosity-imparting agents, pectin and agar are preferred, and pectin is more preferred. Here, the pectin may be high methoxyl pectin or low methoxyl pectin, but is preferably high methoxyl pectin. By mixing pectin, it is possible to eliminate the stringing phenomenon of jelly when water-soluble carrageenan is used alone, and it is possible to appropriately adjust the texture to a desired one by using water-soluble carrageenan and pectin together. it can.

The mixing ratio of the viscosity-imparting agent is not particularly limited, but can be appropriately selected from the range of usually 0.1 to 5% by weight per 100% by weight of the filling composition. In particular, when pectin is used as a viscosity imparting agent,
0.1-0.8% by weight, more preferably 0.2-0.6
%, More preferably 0.3 to 0.5% by weight.

The filling composition of the present invention may further contain a sweetener in addition to the water-soluble carrageenan or the water-soluble carrageenan and pectin. By incorporating a sweetener into the filling composition, not only can the sweetness be imparted to the food of interest, but also a soluble solid can be incorporated into the filling composition. Thereby, the water retention of the filling composition is improved, and water separation can be prevented. Further, the preservability of the filling composition can be improved.

Here, the sweetener is not particularly limited, and any of those conventionally known as sweeteners can be used. Examples of conventionally known sweeteners include, for example, α-glucosyltransferase-treated stevia, α-cyclodextrin, β-cyclodextrin, aspartame, acesulfame potassium, N-acetylglucosamine, arabinose, alitame, isotrehalose, isomaltolig, isomaltoligo. Sugars (isomaltose, isomalttriose, panose, etc.), erythritol, oligo-N-acetylglucosamine, galactose, galactosyl sucrose, galactosyl lactose, galactopyranosyl (β1-3) galactopyranosyl
(β1-4) Glucopyranose, galactopyranosyl (β1-
3) Glucopyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, licorice extract (glycyrrhizin), xylitol, xylitol, xylose , Xylo-oligosaccharides (xylotriose,
Xylobiose, etc.), glycerol, triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, glucose, gentiooligosaccharides (gentiobiose, gentiotriose, Thiotetraose, etc.), saccharin, saccharin sodium, cyclamate, sucrose (sucrose), sucralose, stachyose, stevia extract, stevia powder, durutin, sorbitol, sorbose, thaumatin (thomatin), theanderoligo, theanderoligosaccharide, tenriocha extract, trehalulose , Trehalose, Niseria berry extract, Nigerooligosaccharide (Nigerose etc.),
Neotame, neotrehalose, palatinit, palatinose, palatinose oligosaccharide, palatinose syrup, fucose, fructooligosaccharides (kestose, nystose, etc.), fructosyltransferase-treated stevia, fructofuranosylnystose, brassica extract, fructose, polydextrose, mulch Thor, maltose, maltosyl β-cyclodextrin, maltotetriitol, maltotriitol, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), mannitol, miracle fruit extract, melibiose, lacanca extract, lactitol , Lactulose, lactose,
Raffinose, rhamnose, ribose, isomerized liquid sugar, reduced isomaltoligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, reduced syrup, enzymatically treated licorice, enzyme-decomposed licorice, sugar-bound syrup (coupling sugar), soybean oligo Sugar, invert sugar, starch syrup, honey and the like can be mentioned. Among them, sucrose (sucrose), fructose-glucose liquid sugar or starch syrup is preferable.

The mixing ratio of the sweetener is not particularly limited, and is usually adjusted appropriately in this range so that the amount of soluble solids contained in 100% by weight of the filling composition is 45 to 70% by weight. . Here, the soluble solid refers to a solid that is soluble in water, such as a sweetener, a viscosity-imparting agent such as gum, and the like. The amount of the soluble solid is the total amount of these solids.

As described above, the filling composition of the present invention comprises:
45 to 70% by weight, preferably 50 to 65% by weight, more preferably 55 to 70% by weight of these solids as soluble solids.
Desirably, it is contained at a ratio of about 65% by weight.

As a method for measuring the amount of solids, a saccharimeter (for example, HANDRESRACTOME manufactured by ATAGO) is used.
TER) and infrared moisture meter (kett)
And the method of measuring the loss on drying.

If the amount of the soluble solids is smaller than this, the storage stability is poor, and if it is larger than this, the viscosity of the filling composition becomes high and the handling becomes difficult.

The filling composition of the present invention is used for imparting desired aroma, color, taste, flavor and nutrient to a target food, and for preventing deterioration due to long-term storage.
Various flavors, pigments, seasonings, flavor preparations, fruit juices, pulp, preservatives, antioxidants, vitamins, minerals (potassium, magnesium, sodium, calcium, etc.), supplements (propolis, catechin, etc.), livestock meat and fish meat, etc. One or more kinds can be blended. Therefore, the solids include, in addition to the sweeteners, various components such as dextrin, starch, oil and fat, milk solids, and milk fats contained therein.

The filling composition of the present invention can be prepared from a BL type viscometer, a rotor No. 1 from the viewpoint of handleability and workability. 4
When measured under the condition of rotation speed 12 rpm using
3000 to 12000 mPa · s at 5 ° C., preferably 500
It is preferably prepared so as to have a viscosity of 0 to 8000 mPa · s. Such a viscosity can be achieved by adjusting the concentration of the water-soluble carrageenan to be blended, or by adjusting the blending ratio of a viscosity-imparting agent such as pectin or a solid substance as needed.

The water-soluble carrageenan used in the present invention may be an aqueous solution containing at least one of calcium ions, potassium ions, gums (eg, locust bean gum) reactive with water-soluble carrageenan, or milk-derived proteins. It has the property of reacting and gelling. From this, the filling composition of the present invention, in addition to the water-soluble carrageenan, by adding at least one of these calcium ions, potassium ions, gums or milk-derived proteins, to a desired viscosity,
It is also possible to adjust the gelling temperature to a desired value.

For example, when ι-carrageenan, κ-carrageenan or a mixture thereof is used as the water-soluble carrageenan, the gelling temperature is adjusted to 15 to 60 ° C., preferably 20 to 40 ° C. by mixing the above components. It is desirable to prepare the filling composition such that:

In the case of a sheet-like filling composition,
Bloom value is 10 to 240, preferably 20 to 12
It is preferably prepared to have a gel strength of 0, more preferably 20 to 60. Here, the Bloom value is widely used as a measured value for measuring the gel strength of a gel composition such as gelatin. In the present invention, a value measured by using a texture analyzer manufactured by Stevens is adopted.

Further, the filling composition of the present invention may contain salts such as calcium lactate and potassium chloride in an amount of 0.03 to 0.3.
By mixing the pulp such as strawberry or apple at a ratio of 3 to 7% by weight, the desired viscosity or gelation temperature can be obtained.

[0042] The filling composition of the present invention is usually used in such a form that it is applied to food, sandwiched or packed. Foods to which the filling composition of the present invention can be applied are not limited to the pH of the food, and include, for example, various foods such as cakes, cookies, breads, crackers, crackers, jellies, bavarois, blancmangets, puddings, mousses, and starch. it can.

[0043]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, unless otherwise specified,% means% by weight, part means parts by weight, and * in the text means Saneigen FFI Co., Ltd. The water-soluble carrageenan used in the following examples is 2
A mixture of ι-type and κ-type carrageenans that dissolves in 5 ° C. water and does not gelate a 2.5% by weight aqueous solution of carrageenan at 25 ° C. The content of calcium ions is 0.1% by weight These are:

Example 1 Preparation of Filling Composition for Wafer Sand 2.0 parts of water-soluble carrageenan (contained in a ratio of l-carrageenan: κ-carrageenan = 7: 3) starch syrup 35.0 sugar 3.0 sugar 22.2 0 Strawberry pulp 40.0 Citric acid (crystal) 0.4 Trisodium citrate 0.1 Dye 0.1 Flavor 0.1 Water 15.0 Boiled down 100.0 parts (pH 3.8) Water was added to a powder mixture consisting of sugar, water-soluble carrageenan, and the mixture was boiled until the powder mixture was dissolved. Sugar was added to the mixture and the mixture was boiled until just before boiling. Next, strawberry pulp, citric acid (crystal), trisodium citrate, pigment and flavor were added and dissolved therein. In addition, citric acid (crystal) and trisodium citrate were adjusted to 50% w / v aqueous solution in advance and used. The obtained mixed solution (solid content: 60%) is flowed to a tray to form a sheet, and dried at 60 ° C. for 6 hours to obtain a solid content of 7%.
It was adjusted to be about 0%. This was cut so as to have a size of 5 × 5 cm (thickness: 5 mm) to obtain a filling composition of the present invention, and this was used as a filling to sandwich a wafer to prepare a wafer sand. The resulting filling composition did not undergo water separation even after long-term storage.

On the other hand, as a comparative example, a filling composition was prepared in the same manner as in Example 1 except that 2 parts of pectin was used in place of the water-soluble carrageenan, and a wafer sand was prepared in the same manner as described above. did. In such a comparative product, the filling composition was separated from the water, and water was soaked into the wafer, resulting in no commercial value.

Example 2 Preparation of Filling Composition of Cookie Sandwich 1.5 parts of water-soluble carrageenan (contained in a ratio of ι-carachedinan: κ-carachedinan = 9: 1) starch syrup 20.0 granulated sugar 48.0 fructose dextrose Liquid sugar 19.0 Foaming agent (Sunover E-34 *) 0.5 Shimizu 28.0 Boiled down and 100.0 parts (pH 7.0) Granulated sugar and foaming agent are added to 2 parts of Shimizu and at 80 ° C. 10
Dissolve by heating and stirring for minutes. Separately, water-soluble carrageenan is added to the remaining mixture of fresh water, syrup, and fructose-glucose liquid sugar, and the mixture is boiled and dissolved. Was.
Then, while heating the boiled liquid, use a hand mixer for 8 hours.
Stirred for minutes and whipped. The obtained whipped product was flown into a tray to form a sheet, and left at room temperature for 6 hours to be dried.
This is cut into 5 × 5 cm (5 mm thick)
With the filling composition of the present invention in the form of whipped cream,
This was used as a filling and sandwiched between cookies to prepare a cookie sand.

Example 3 Preparation of strawberry jam (pH 3.9, solid content 56%) Frozen strawberry 50.0 parts Sucralose 0.04 erythritol 25.0 Kamikasu sugar 13.0 Mizuame (solid content 75%) 10.0 high Methoxyl pectin 0.7 water soluble carrageenan 0.15 (ι-carrageenan: gel rich No. 3 *) citric acid (crystal) * 0.1 trisodium citrate * 0.05 with water 100.00 parts in total A powder mixture of high methoxyl pectin, water-soluble carrageenan and trisodium citrate is added and mixed so that the powder is kneaded into the starch syrup. The frozen strawberry thawed in this is gradually added so that it does not become lump, and the syrup is stretched with strawberry juice. Then, erythritol, white sugar and water were added thereto, and the mixture was sterilized in a hot water bath at 90 ° C. for 15 minutes while stirring so that the pulp did not collapse. I do. After confirming the sugar content of the mixed solution and correcting the total amount, put the container in a full amount and hot pack, cool down with the lid down,
I got strawberry jam. The finished strawberry jam did not cause water separation even after long-term storage.

Example 4 Chocolate Filling (Neutral) 40.0 parts chocolate Chocolate 15.0 sorbitol 10.0 sugar 8.0 sugar 4.0 carrageenan 0.6 (ι-carrageenan: gel rich NO.3 *) agar 0 .2 Fragrance (Furac Chocolate F93-I *) 0.2 Water 15.0 boiled down and 100.0 parts (pH 6.0) After the drying step, the solid content is reduced to 65%.

In the above formulation, water is added to a powder mixture comprising sorbitol, sugar and water-soluble carrageenan and agar, and the mixture is boiled until the powder mixture is dissolved. After dissolution, the remaining sugar and starch syrup are added. And cooked until just before boiling. Next, chocolate and flavor were added and dissolved therein. The obtained mixture was adjusted to a solid content of 70%, flowed into a tray to form a sheet, and allowed to stand at room temperature for 12 hours to dry. This was cut so as to have a size of 5 × 5 cm (thickness 1 cm), and a sheet-like chocolate filling was prepared. The resulting sheet-like filling is suitable for eating sandwiched between wafers, crackers and the like.

Example 5 Custard cream filling (neutral) Sugar 18.0 parts Sugar 10.0 Salad oil 10.0 Skim milk powder 5.0 Modified starch 5.0 Thickening agent (gellan gum: gel up KS *) 0 .25 Carrageenan (ι-Carrageenan: Gel-rich NO.3 *) 0.05 Dye (Carotene base 9400S *) 0.1 Fragrance (Custard F *) 0.1 Emulsifier (Homogene 994 *) 0.1 Water 51.4 All Amount: 100.0 parts (pH 6.0) After the drying step, the solid content is reduced to 50%.

In the above formulation, water is added to a powder mixture comprising sugar and water-soluble carrageenan, a viscosity-imparting agent and an emulsifier, and the mixture is boiled until the powder mixture is dissolved. After dissolution, sugar, salad oil, skim milk powder and The modified starch was added and boiled until just before boiling. Next, the pigment and the fragrance were added and dissolved therein. The custard filling was prepared by setting the solid content of the obtained liquid mixture to 50%. The resulting filling is suitable to be packed in roll dough and prepared as a cream bread.

Claims (11)

[Claims] 1. A filling composition containing water-soluble carrageenan. 2. The water-soluble carrageenan is dissolved in the following (1) to (4): (1) at least 50 ° C. or less in water (2) The 1.5% by weight aqueous solution does not gel at 25 ° C. (3) ι-type or κ-type, or a mixture of both. (4) It contains at least 0.1% by weight of calcium ions, and has at least one property. The filling composition according to claim 1, wherein 3. A water-soluble carrageenan of 0.05 to 3% by weight.
The filling composition according to claim 1 or 2, which is contained at a ratio of: 4. The filling composition according to claim 1, further comprising a viscosity-imparting agent. 5. The filling composition according to claim 4, wherein the viscosity-imparting agent is pectin. 6. The compounding ratio of the viscosity imparting agent is 0.1 to 5% by weight.
The filling composition according to claim 4 or 5, wherein 7. The filling composition according to claim 1, further comprising at least one food material selected from the group consisting of a sweetener, a flavor, a pigment, fruit juice, pulp, animal meat and fish meat. . 8. The filling composition according to claim 7, wherein the amount of the soluble solid is 45 to 70% by weight. 9. The method according to claim 1, which is prepared in a semi-solid state.
A filling composition according to any one of the above. 10. The filling composition according to claim 1, which is prepared in a sheet form. 11. A food containing the filling composition according to any one of claims 1 to 10.