JP2005160377A - Method for producing cream composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a cream composition easily meltable in the palate, having good taste and flavor in spite of moderately heavy palatability and a firm body feeling, excellent in body taste and heat-resistant form-retaining properties, and favorably used as filling, topping or sandwiched material for bakery products. <P>SOLUTION: The method for producing a cream composition comprises mixing 10-90 wt.% of flour paste, 90-10 wt.% of an oil and fat composition such as margarine or fat spread with each other to obtain a cream composition having a specific gravity of 0.96-1.35. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cream composition suitably used for filling, topping and sanding of bakery products and a method for producing the same.

  Flower pastes and oil / fat compositions are used for filling, topping and sanding of bakery products, respectively. However, the flour paste alone has a heavy texture and a body feeling, but it does not melt well in the mouth. In addition, the oil and fat composition such as margarine and fat spread alone has a problem that it is difficult to produce a rich flavor like that of flour pastes, and the mouth melt is not good.

For this reason, attempts have been made to obtain a cream composition that mixes flour pastes and oil and fat compositions, has a light mouth melt, and has a good flavor and richness. (For example, see Patent Document 1)
However, since this cream composition has a light texture by introducing a gas phase, when it is eaten by filling, topping, sanding, etc., to a bakery product with a heavy texture, the cream composition is adapted to the texture. Furthermore, there is a need for a cream composition having a better body feeling.

  In this regard, the present applicant mixed flour pastes and specific oil-in-water emulsions, and although the texture is moderately heavy and the body feels firm, it has a light mouth melt, flavor, and richness. Attempts have been made to obtain cream compositions with good taste. (For example, see Patent Document 2)

  Although a cream composition having a moderately heavy texture was obtained by this method, a cream composition having a better body taste and heat-resistant shape retention was desired.

JP 2000-279120 A JP 2003-265131 A

  Accordingly, an object of the present invention is to provide a cream composition that has a moderately heavy texture and a firm body feeling, but has a good mouth melt, a good flavor, a good body taste, and a heat-resistant shape retention. It is in providing the manufacturing method of.

  As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved by mixing an oil and fat composition with flour paste to obtain a cream composition having a specific gravity. Reached.

  The present invention has been made on the basis of the above findings, and although the texture is moderately heavy and there is a solid body feeling, the mouth melts well, the flavor is good, the body taste, and the heat-resistant shape retention are A method for producing a cream composition that is good is provided.

  ADVANTAGE OF THE INVENTION According to this invention, although a food texture is moderately heavy and there is a firm body feeling, it is good in a mouth melt, a flavor is good, and a cream composition with good body taste and heat-resistant shape retention property is obtained. I can do it.

  The present invention relates to a method for producing a cream composition comprising flour pastes and an oil / fat composition.

  First, the flour paste used for the manufacturing method of the cream composition of this invention is demonstrated.

  The flour pastes used in the present invention are composed of fats and oils, starch, saccharides and water, and if necessary, emulsifiers, stabilizers, dairy products, eggs, flavoring ingredients, preservatives, shelf life improving preparations, flavors, antioxidants, pigments , A pH adjuster or the like is used. The flour paste preferably has an oil phase component content of 2 to 50% by weight and an aqueous phase component content of 98 to 50% by weight, more preferably an oil phase component content of 5 to 5%. 30% by weight and the content of the aqueous phase component is 95 to 70% by weight.

  Examples of the oil phase component include fats and oils, and emulsifiers, antioxidants, flavors, colorants and the like can be used as necessary. There are no particular restrictions on the fats and oils, such as palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter , Various vegetable oils and fats such as fish oil and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

Examples of the aqueous phase component include water, starch, and saccharides. If necessary, emulsifiers, stabilizers, dairy products, eggs, taste ingredients, preservatives, shelf life improving preparations, flavors, antioxidants, and coloring agents. , PH adjusting agents and the like can be used.
Here, the content of water is preferably 15 to 75% by weight, and more preferably 35 to 60% by weight, in the total composition of the flour pastes.

  Examples of the starch include starches derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice, etc., and if necessary, chemical, physical such as esterification, phosphate cross-linking, pregelatinization, heat treatment, etc. The thing which performed the general process can be used, and can also be used combining 1 type (s) or 2 or more types among these. The amount of starch added is preferably 2 to 10% by weight, more preferably 4 to 8% by weight, based on the total composition of the flour pastes. If the amount is less than 2% by weight, the viscosity of the cream composition tends to decrease, so that the shape retention tends to decrease.

  Examples of the saccharide include sugar, glucose, fructose, maltose, isomerized sugar, lactose, oligosaccharide, sorbitol, maltitol, mannitol, reduced starch saccharified product, starch syrup, liquid sugar, and honey. A seed or a combination of two or more can also be used. The amount of saccharide added is preferably 7.5 to 60% by weight, more preferably 12 to 40% by weight, based on the total composition of the flour pastes, and the sugar concentration in the aqueous phase component is preferably 15 to 70%. % By weight, more preferably 20-50% by weight. If the sugar concentration is lower than 15% by weight, the storage stability tends to be lowered, and if it is higher than 70% by weight, the flavor balance tends to be lost, and the aqueous phase tends to separate. The sugar concentration here is a value calculated by the formula: sugar content in water phase / (sugar content in water phase + water content in water phase) × 100.

  Examples of stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin and the like. The total amount of flour paste is preferably 0.05 to 1% by weight, more preferably 0.1 to 0.6% by weight. If the amount is less than 0.05% by weight, the viscosity of the cream composition tends to decrease, so the shape retention tends to decrease. If the amount is more than 1% by weight, the viscosity tends to increase, making it difficult to produce a cream composition. Since it becomes easy to become, it is not preferable.

  Moreover, as milk products, cow milk, concentrated milk, skim milk powder, whole milk powder, prepared milk powder, condensed milk, cheese, etc. can be used. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used.

Moreover, as a taste component, cocoa, coffee, chocolate, pulp, fruit juice, potatoes, beans, vegetables, nuts or processed products thereof can be used.
As the preservative, commercially available natural preservatives and synthetic preservatives such as sorbic acid and its potassium salt can be used. In addition, as a shelf life improvement formulation, a commercially available shelf life improvement formulation, for example, a formulation mainly composed of glycine, lysozyme, shirako protein extract, polylysine, tea extract, alcohol, etc., as defined by the Food Sanitation Act Can be used within the specified range.

  Further, the emulsifier can be added to the oil phase and / or the aqueous phase, and examples thereof include sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc., one of these Alternatively, two or more kinds can be used in combination. The addition amount of the emulsifier is preferably 0.05 to 2% by weight, more preferably 0.1 to 1.5% by weight in the total composition of the flour pastes. If it is less than 0.05% by weight, the emulsification tends to become unstable, which is not preferred. If it exceeds 2% by weight, the flavor tends to be affected.

Next, the oil and fat composition used in the cream composition of the present invention will be described.
The oil and fat composition referred to in the present invention is preferably an oil and fat having a continuous phase in terms of being able to improve heat-resistant shape retention while being well melted in the mouth, and can include shortening, margarine, fat spread and the like. However, margarine and fat spread are particularly preferable for obtaining a good flavor and texture. The emulsified form of the oil / fat composition may be an oil-in-water type. In addition, the content of the preferable oil phase component in an oil-fat composition is 30 to 95 weight%, More preferably, it is 45 to 85 weight%. The preferred aqueous phase component content is 5 to 70% by weight, more preferably 55 to 15% by weight. The content of the oil phase component indicates the total amount of the inner oil phase and the outer oil phase in the oil-in-water emulsion in oil.

  Examples of the oil phase component include fats and oils, and emulsifiers, antioxidants, flavors, colorants and the like can be used as necessary. There is no particular limitation as fats and oils, such as palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter, Examples include various vegetable fats and oils such as fish oil and whale oil, and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. The solid fat content (SFC) of the fat is preferably 20 to 60 at 10 ° C, 5 to 25 at 30 ° C, more preferably 30 to 50 at 10 ° C, and 10 to 20 at 30 ° C. .

  Examples of the aqueous phase component include water. If necessary, milk, concentrated milk, skim milk powder, whole milk powder, prepared milk powder, condensed milk, cheese and other dairy products, salt, sugar, flavor, pigment, Use tasting substances such as cacao powder and fruit juice.

  Examples of the saccharide used here include sugar, glucose, fructose, maltose, lactose, oligosaccharide, starch syrup, liquid sugar, and honey. These can be used alone or in combination of two or more. The addition amount of the saccharide is preferably 45% by weight or less, more preferably 5 to 40% by weight in the oil / fat composition. The sugar concentration in the aqueous phase component is preferably 75% by weight or less, more preferably 50 to 75% by weight. If the sugar concentration is higher than 75% by weight, the flavor balance tends to be lost, and the aqueous phase tends to separate. The sugar concentration here is a value calculated by the formula: sugar content in water phase / (sugar content in water phase + water content in water phase) × 100.

  Further, in order to improve the storage stability, it is preferable to add a commercially available natural, synthetic preservative, or shelf-life improver preparation. For example, sorbic acid and its potassium salt, benzoic acid and its potassium salt, dehydroacetic acid and its sodium salt For preservatives such as glycine, sodium acetate, lysozyme, tea extract, shirako protein extract, polylysine, red yeast rice degradation product, alcohol, etc. It can be used within the specified range.

  Emulsifiers can also be added to the oil phase and / or aqueous phase. For example, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, lecithin, and the like can be used, and one or more of these can be used in combination. Polyglycerin fatty acid ester is preferably used, and hydrophilic polyglycerin fatty acid ester is more preferably used. Moreover, when setting it as a fat spread, it is preferable to use together sucrose fatty acid ester, a lecithin, and a polyglycerol fatty acid ester. The addition amount of the emulsifier is preferably 0.05 to 2% by weight, more preferably 0.1 to 1.5% by weight in the oil and fat composition. If it is less than 0.05% by weight, the emulsification tends to be unstable, and if it is more than 2% by weight, the flavor tends to be affected, which is not preferable.

  Stabilizers can also be added to the oil phase and / or the aqueous phase. Examples include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, and gelatin. One kind or a combination of two or more kinds can also be used. The addition amount is preferably 0 to 1% by weight, more preferably 0 to 0.6% by weight, in the total composition of the oil and fat composition.

  In particular, when the content of the aqueous phase component is 25 to 70% by weight in the oil or fat composition, it is preferable to add starch to prevent separation of the aqueous phase. Examples of the starch that can be used here include starches derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice, etc., and chemicals such as esterification, phosphate cross-linking, pregelatinization, heat treatment, etc. Those subjected to physical treatment can be used, and one or more of these can be used in combination. As for the addition amount of starch, 0.1 to 5 weight% is preferable in an oil-fat composition. If the amount is less than 0.1% by weight, the aqueous phase component is easily separated, and if the amount is more than 5% by weight, the cream composition tends to be poorly dissolved in the mouth.

  In order to produce the flour pastes in the production method of the present invention, an oil phase component and an aqueous phase component are prepared, both are mixed, emulsified and homogenized, then heat sterilized, and then cooled. Here, the heat sterilization is performed with an indirect heating type concer scraping type UHT sterilizer (Alfa Laval), a direct heating type VTIS sterilizer (Alfa Laval), a Kureha ultra high temperature flash sterilizer, etc. It can be carried out. Moreover, the product temperature of the cooled flour paste is 10-30 degreeC, Preferably it is 15-25 degreeC. If the product temperature is outside this temperature range, the flour pastes and the fat composition are not mixed uniformly or oil separation is likely to occur in the production of the cream composition.

In this invention, it adjusts and manufactures so that the pH of the flour paste obtained in this way may become 4-7 preferably, more preferably 5-6. If it is lower than 4, it is not preferable because the acidity tends to be strong, and if it is higher than 7, it is preferable because the storage effect is easily reduced when a preservative that exhibits an effect in an acidic region such as sorbic acid or its potassium salt is used. Absent.
Further, the viscosity of the flower pastes is preferably in the range of 5 to 100 Pa · s at 10 to 30 ° C. when measured with a viscoester (made by Rion Co., Ltd., No. 2 rotor). Outside this range, in the production of the cream composition, the pressure in the production machine will rise rapidly, the flour pastes and the oil / fat composition will not be mixed uniformly, and the shape retention of the cream composition tends to deteriorate.

In order to produce the oil / fat composition in the production method of the present invention, an oil phase component and an aqueous phase component are prepared, both are mixed and emulsified, and then rapidly cooled and plasticized using a combinator, perfector, botter or the like. The product temperature of the rapidly cooled plasticized oil / fat composition is 10 to 30 ° C, preferably 15 to 25 ° C. If the product temperature is outside this temperature range, the fat composition and the flour paste are not mixed uniformly in the production of the cream composition, or oil separation tends to occur.
And the temperature-adjusted flour paste obtained by the method as described above is 10 to 90% by weight, preferably 50 to 85% by weight and the temperature-adjusted oil and fat composition 90 to 10% by weight, preferably 50 to 15% by weight. %, And the specific gravity is 0.96 to 1.35, preferably 1.01 to 1.20.

  When the amount of the flower paste is less than 10% by weight (the oil / fat composition is more than 90% by weight), it is difficult to produce a firm body feeling in the cream composition, and the flower paste is more than 90% by weight (the oil / fat composition is more than 10%). If it is less than% by weight, the cream composition tends to be poorly dissolved in the mouth, which is not preferable. Moreover, when the specific gravity is less than 0.96, if the bakery product is eaten by filling, topping, sanding, etc., the bakery product loses its presence, and the creamy composition has a body texture. It cannot be obtained, and if the specific gravity exceeds 1.35, the cream composition becomes poorly dissolved in the mouth.

  As a method for mixing the flour paste and the fat composition, for example, (1) The pre-made flour paste and the pre-made fat composition are both transferred to a container, and a mixing / stirring device such as a mixer is used. (2) After the cooling step in the production process of flour pastes, the pre-made oil and fat composition is injected with an injection facility such as a pump and mixed using a stirring device such as a blender. And (3) After the rapid plasticization step in the manufacturing process of the oil and fat composition, the flour pastes prepared in advance are injected with an injection facility such as a pump and mixed using a stirring device such as a blender. And the like.

  Moreover, as a method of obtaining the target specific gravity, if both the flour pastes and the oil and fat composition have a specific gravity of 0.96 or more, they can be obtained by carefully mixing at a low speed so as not to mix the gas phase. Since the oil and fat composition has creaming properties, it tends to embrace the gas phase during mixing, and the specific gravity tends to be less than 0.96. Therefore, when manufacturing the cream composition which mixed the fats and oils composition with flour paste, it is preferable to include a deaeration process. As a degassing method. (1) A method of degassing flower pastes and / or oil composition in advance, (2) A method of degassing after mixing flower pastes and oil composition, (3) Flower paste under reduced pressure And a method of mixing the oil and fat composition, etc., and two or more of the above methods may be used in combination.

  As the depressurization condition at the time of deaeration, 5-50 kPa is preferable in absolute pressure, and in the present invention, the depressurization of less than 5 kPa is not efficient because the gas phase removal effect does not increase any more, and when it exceeds 50 kPa, Since the deaeration effect is weak, the specific gravity of the target cream composition may not be obtained.

  As a device to be used for the deaeration process, it can be used without any problem either batch type or continuous type.

  In addition, you may inject | paste taste components, such as a fragrance | flavor and a pulp, after mixing to the obtained cream composition as needed.

  The cream composition of the present invention thus obtained can be used for filling, topping and sanding of bakery products such as breads, pastries, donuts, cookies, biscuits and cakes. it can.

  Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples.

[Example 1]
The following fat spread was used as the oil and fat composition. 45% by weight of fish hardened oil, 0.5% by weight of lecithin, 0.5% by weight of sucrose fatty acid ester and 0.1% by weight of fragrance are mixed to form an oil phase. On the other hand, 5% by weight of water, 45% by weight of syrup (70% by weight of sugar, 30% by weight of water), 1.4% by weight of a shelf-life improving preparation based on glycine, 0.1% by weight of polyglycerin fatty acid ester, skim milk powder ( 53% by weight of sugar, 1% by weight of water (3.8% by weight), and 1.4% by weight of starch (water 13% by weight) are mixed to form an aqueous phase. The oil phase and the aqueous phase were mixed and emulsified, and rapidly plasticized to obtain a fat spread having a specific gravity of 1.00. The sugar concentration in the aqueous phase of this fat spread was 63.1% by weight, and the SFC was 40 at 10 ° C. and 15 at 30 ° C.
Flower pastes were produced by the following formulation and method. To 5% by weight of palm oil, 0.5% by weight of sorbitan fatty acid ester and 0.2% by weight of xanthan gum are added to obtain an oil phase. 45% by weight water, 8% by weight starch (13% by weight water), 0.1% by weight potassium sorbate, 35% by weight sugar isomerized liquid sugar (75% by weight sugar, 25% by weight water), 3% by weight flour, Nonfat dry milk (sugar content 53 wt%, moisture 3.8 wt%) 1.1 wt%, dried whole egg (sugar content 4.1 wt%, moisture 3.2 wt%) 2 wt%, flavoring 0.1 wt% Mix to make aqueous phase. This oil phase and aqueous phase were mixed, emulsified and homogenized, heat sterilized, cooled to 22 ° C., and flour pastes having a specific gravity of 1.15 were obtained. The sugar concentration in the aqueous phase at this time was 32.9% by weight, the pH of the flour pastes was 5.5, and the viscosity was measured with a viscoester (made by Rion Co., Ltd., No. 2 rotor). However, it was 20 to 50 Pa · s at 10 to 30 ° C.
Then, 3 kg of fat spread prepared in advance to 20 ° C. and 3 kg of flour paste cooled to 22 ° C. are put into a mixer bowl, set in a vertical mixer, and beaten at low speed. After mixing for 1 minute, a cream composition having a mixing ratio of 85% by weight of flour paste, 15% by weight of fat spread and a specific gravity of 1.05 was obtained. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

[Example 2]
Fat spreads and flour pastes were produced by the same formulation and method as in Example 1.
Then, the pre-manufactured fat spread is adjusted to 25 ° C., poured into flour pastes cooled to 25 ° C. using a pump, continuously stirred and mixed using a blender, and continuously. A cream composition having a specific gravity of 1.15 was obtained by deaeration under a pressure of 6 kPa using a vacuum deaerator (manufactured by Unosawagumi Ironworks). At this time, the mixing ratio was 85% by weight of flour paste and 15% by weight of fat spread. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

Example 3
Fat spreads and flour pastes were produced by the same formulation and method as in Example 1.
Then, 3 kg of fat spread prepared to 20 ° C. and 3 kg of flour paste cooled to 22 ° C. are put into a mixer bowl, set in a vacuum bowl mixer, and beater under 6 kPa pressure. Was mixed at high speed for 3 minutes to obtain a cream composition having a mixing ratio of 85% by weight of flour pastes, 15% by weight of fat spread, and a specific gravity of 1.18. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

Example 4
The following fat spread was used as the oil and fat composition. 25% by weight of hydrogenated palm oil, 16% by weight of hardened soybean oil and 9% by weight of soybean oil were mixed, and 0.1% by weight of lecithin, 1% by weight of sucrose fatty acid ester and 0.1% by weight of fragrance were added. And oil phase. On the other hand, 10% by weight of water, sugar isomerized liquid sugar (sugar content 75%, moisture content 25%) 24.6%, cocoa powder (sugar content 40%) 10%, and improvement of shelf life based on tea extract Formulation 1% by weight, polyglycerin fatty acid ester 0.2% by weight, skim milk powder (sugar 53% by weight, water 3.8% by weight) 1.5% by weight, starch (water 13% by weight) 1.5% by weight The water phase. The oil phase and the aqueous phase were mixed and emulsified, and rapidly plasticized to obtain a fat spread having a specific gravity of 1.00. The sugar concentration in the aqueous phase of this fat spread was 58.6% by weight, and the SFC was 45 at 10 ° C. and 15 at 30 ° C.
Flower pastes were produced by the following formulation and method. Add 6% by weight of cacao mass, 1% by weight of sorbitan fatty acid ester and 0.2% by weight of xanthan gum to 3% by weight of palm oil to obtain an oil phase. 40% by weight water, 6% by weight starch (13% by weight water), 0.1% by weight potassium sorbate, 34.8% by weight syrup (70% by weight sugar, 30% by weight water), 3% by weight flour, skim milk powder (53% by weight of sugar, 3.8% by weight of water) 5% by weight, fragrance 0.2% by weight, and pigment solution 0.7% by weight are mixed to form an aqueous phase. This oil phase and aqueous phase were mixed, emulsified and homogenized, heat sterilized, cooled to 25 ° C., and flour pastes having a specific gravity of 1.15 were obtained. The sugar concentration in the aqueous phase at this time was 34.4% by weight, the pH of the flour pastes was 5.5, and the viscosity was measured with a viscoester (Rion Co., Ltd., No. 2 rotor used). It was 30 to 90 Pa · s at 10 to 30 ° C.
Then, the pre-manufactured fat spread is adjusted to 25 ° C., poured into flour pastes cooled to 25 ° C. using a pump, continuously stirred and mixed using a blender, and continuously. A cream composition having a specific gravity of 1.15 was obtained by deaeration under a pressure of 6 kPa using a vacuum deaerator (manufactured by Unosawagumi Ironworks). At this time, the mixing ratio was 85% by weight of flour paste and 15% by weight of fat spread. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

[Comparative Example 1]
Fat spreads and flour pastes were produced by the same formulation and method as in Example 1.
Then, 3 kg of fat spread prepared in advance adjusted to 20 ° C and 3 kg of flour paste cooled to 22 ° C are put into a mixer bowl, set in a vertical mixer, and fastened using a beater. After mixing for 3 minutes, a cream composition having a mixing ratio of 50% by weight of flour paste, 50% by weight of fat spread and a specific gravity of 0.80 was obtained. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

[Comparative Example 2]
About fat spread, it was the same composition as Example 1, but inject | poured nitrogen gas before quenching plasticization and manufactured what made specific gravity 0.60. Flower pastes were produced by the same formulation and method as in Example 1.
Then, the pre-manufactured fat spread is adjusted to 25 ° C., poured into flour pastes cooled to 25 ° C. using a pump, and continuously stirred and mixed using a blender. Of 0.80 was obtained. At this time, the mixing ratio was 50% by weight of flour paste and 50% by weight of fat spread. The obtained cream composition was subjected to a sensory test and a heat-resistant shape retention test. The results are shown in Table 1.

<Evaluation method>
About the body taste and the melting in the mouth, the sample was conditioned overnight at 25 ° C. and evaluated in 4 stages.
To compare the heat-resistant moldability, adjust the cream composition to 25 ° C, put it in a squeeze bag, cover the petri dish with a chrysanthemum base, and adjust the temperature to 5 ° C for 60 minutes. , 20 ° C., 25 ° C., 30 ° C., and 35 ° C. in a thermostatic bath overnight, and observed the oil separation status and sagging status, and evaluated in 4 stages.
The results obtained are shown in Table 1.

Kokumi evaluation ◎ Very good ○ Good △ Slightly inferior × Poor mouth melt evaluation ◎ Very good ○ Good △ Slightly inferior × Poor heat-resistant shape retention evaluation ◎ No problem with shape retention and oil separation ○ No problem with shape retention However, there is a slight oil separation.
Δ Shape retention is slightly poor and oil separation is also observed.
× Poor shape retention and severe oil separation.

As can be seen from the above results, the cream compositions of Examples 1 to 4 have good mouth melting, good flavor, and good kokumi and heat-resistant shape retention.
Compared to this, the cream composition of Comparative Example 1 in which fat spread and flour paste were mixed at a high speed and the specific gravity became lighter than 0.96 was slightly inferior in body taste but slightly inferior in taste. The above heat-resisting moldability was inferior. In addition, the fat composition having a light specific gravity and flour pastes were mixed so that the specific gravity of the cream composition of Comparative Example 2 was lighter than 0.96. The above heat-resisting moldability was inferior.

Claims (6)

A method for producing a cream composition, comprising mixing 10 to 90% by weight of flour pastes and 90 to 10% by weight of an oil / fat composition to a specific gravity of 0.96 to 1.35. The cream composition according to claim 1, wherein the oil / fat composition is one or more selected from shortening, margarine and fat spread. The method for producing a cream composition according to claim 1 or 2, wherein a deaerated oil or fat composition is used. The method for producing a cream composition according to claim 1, wherein the flour paste and the oil / fat composition are mixed and then deaerated. The method for producing a cream composition according to claim 1, wherein the flour paste and the fat composition are mixed under reduced pressure. The cream composition obtained by the method in any one of Claims 1-5.