JP2006129763A - Flour paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flour paste such as flour paste, custard and soup, having excellent luster and color development of a flavor material and excellent in peeling off from a wrapping material. <P>SOLUTION: This flour paste comprises 2-10 mass% of starch, 3-40 mass% of oil and fat containing 0.01-1 mass% of extreme hardening oil, and 8-30 mass% of saccharides. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to flower pastes such as flower paste, custard and soup. Moreover, this invention relates to the manufacturing method of this flour paste, and the bakery food using this flour paste.

  In general, flour pastes and body pastes made from starch such as custard and soup are mixed with starch such as wheat flour and cereal starch, milk, sugar, egg, water, etc. and then heated. The improvement of this flour paste has hitherto been mainly from the viewpoint of its flavor, heat resistance, storage stability, freezing resistance and the like.

Here, the flower paste usually contains flavor materials such as tea, chocolate, custard (egg). However, since the flour pastes produce opaque gels and sols by the gelatinization of starches, there is a problem that the gloss of these flavor materials is lost and the color development becomes worse.
Furthermore, when these flower pastes are combined with a bakery dough such as bread dough or cookie dough to form a composite dough by wrapping, sanding, topping, lamination, etc., and then baking and / or frying, There was also a problem that the color disappeared with the passage of time.

In order to solve these problems, for example, a method of increasing the amount of flavor material added or adding a colorant to deepen the coloration of the flour paste itself, a method of modifying the protein of flour (for example, patent document) 1), a method using a specific starch sugar (see, for example, Patent Document 2), and the like. However, the method of darkening the color of the flower paste itself has a problem that the gloss and color development cannot be improved even though the color can be darkened. The method described in Patent Document 1 is a special method. In addition to requiring wheat flour, the effect of improving gloss and color development is poor, and the method described in Patent Document 2 has a problem of being limited to low-viscosity flour pastes. In addition, the methods described in Patent Document 1 and Patent Document 2 do not show the effect of preventing the dullness of color over time, and in the case of flower pastes having a high gel concentration, the packaging material is difficult to peel off. There was a problem of becoming.
Thus, flower pastes have a problem that gloss and color development cannot be improved universally.

Japanese Patent Laid-Open No. 05-103611 JP 05-38262 A

  Accordingly, an object of the present invention is to provide flower pastes such as flower pastes, custards, and soups, in which the flavor and color of the flavor material are good and the peeling from the packaging material is also good.

  As a result of various investigations to achieve the above object, the present inventors have found that the above problem can be solved by adding a specific amount of fat and oil containing extremely hardened oil and fat to flour pastes having a specific composition. I found out.

This invention is made | formed based on the said knowledge, 3-10 mass% of fats and oils containing 2-10 mass% of starches, 0.01-1 mass% of extremely hardened fats, and 8-30 mass% of saccharides are contained. The present invention provides flower pastes characterized by the above.
Moreover, this invention homogenizes the flour paste raw material containing 2-10 mass% of starches, 3-40 mass% of fats and oils containing 0.01-1 mass% of extremely hardened fats, and 8-30 mass% of saccharides. The present invention provides a method for producing flour pastes characterized by heating after treatment.
The present invention also provides a bakery food characterized by baking and / or frying a composite dough obtained by combining the above flour paste and bakery dough.

  ADVANTAGE OF THE INVENTION According to this invention, the gloss and color development of the flavor raw material are improved, maintaining a good melt in the mouth, and further, it is possible to provide flower pastes that are capable of preventing color dullness over time. Furthermore, the flower pastes are also excellent in peeling from the packaging material. In addition, when the flour paste is combined with bakery dough by wrapping, sanding, topping, lamination, etc., and used as a composite dough, workability is improved, and burn-out and shape retention are improved. It can also be made.

  Hereinafter, the flour pastes of the present invention will be described in detail.

The flour pastes of the present invention contain 2 to 10% by mass of starches, 3 to 40% by mass of fats and oils containing 0.01 to 1% by mass of extremely hardened fats and oils, and 8 to 30% by mass of sugars.
Here, the flour paste referred to in the present invention has a body obtained by gelatinization of starch, and examples thereof include flour paste, custard, and soup.

  As said starch used for the flour paste of this invention, the modified starch obtained from various starches other than general wheat flour and corn starch can be used.

  Content of the said starch is 2-10 mass% in the flour paste of this invention, Preferably it is 2.5-8 mass%. If the content of the starch is less than 2% by mass, it becomes liquid and is not sufficiently pasted, and if it exceeds 10% by mass, it is hard and poorly melted in the mouth.

  The above-mentioned extremely hardened oil used in the present invention is a hardened oil and fat obtained by hydrogenating a blended oil composed of one or more kinds of fats and oils until the iodine value is 5 or less, preferably less than 1. Is preferably 45 ° C. or higher, more preferably 50 ° C. or higher. Examples of the fats and oils that can be used in the above blended oil include palm oil, corn oil, cottonseed oil, soybean oil, Hyel rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef fat, milk fat, pork fat, Examples include vegetable oils and animal fats and oils such as cocoa butter, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from fractionation and transesterification.

  In the present invention, among the above extremely hardened oils, from the point that the effect of improving the luster and color development of the flavor material is particularly high, from the extremely hardened oil of Haieru rapeseed oil, the extremely hardened oil of soybean oil and the extremely hardened oil of palm oil It is preferable to use one or more selected.

  The content of the extremely hardened oil in the flour pastes of the present invention is 0.01 to 1% by mass, preferably 0.01 to 0.5% by mass, more preferably 0.01 to 0.3% by mass. is there. If it is less than 0.01% by mass, the effect of improving the luster and color development of the flavor material cannot be obtained, stickiness and moisture separation are likely to occur, and the shape retention and baking residue are poor. Problems such as poor peeling from the material occur. If the amount exceeds 1% by mass, the flavor and coloring improvement effect of the flavor material cannot be obtained, and the melting of the flour paste becomes waxy, and physical properties such as extensibility and dough adhesion deteriorate, Problems such as poor peeling from the material occur.

  In addition, fats and oils other than the above extremely hardened oil are also used in the flour pastes of the present invention. Oils and fats other than the above extremely hardened oil are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, Canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Etc. These fats and oils can be used alone or in combination of two or more.

In the flour pastes of the present invention, the content of fats and oils is 3 to 40% by mass, preferably 5 to 30% by mass, more preferably 5 to 25% by mass, including the content of the extremely hardened oil. If the oil content is less than 3% by mass, the gloss and color development effect of the flavor material of the flour pastes cannot be obtained, and the texture such as melting in the mouth, physical properties such as extensibility and dough adhesion are deteriorated. To do. On the other hand, if it exceeds 40% by mass, the luster and coloring improvement effect of the flavor material cannot be obtained, and it is easy to stick and the oil is easily separated.
In addition, when the auxiliary raw material containing fats and oils is used for the flour pastes of this invention, the fats and oils contained in those auxiliary raw materials shall be included in the content of the said fats and oils.

  Moreover, content of the said extremely hardened oil in all fats and oils becomes like this. Preferably it is 0.05-5 mass%, More preferably, it is 0.1-3 mass%, Most preferably, it is 0.1-1 mass%. If it is less than 0.05% by mass, the glossy and color development effect of the flavor material may not be obtained, and the shape retention and unburned property will deteriorate when the composite dough with the bakery dough is baked. There is a case. On the other hand, if it exceeds 5% by mass, the effect of improving the gloss and color development of the flavor material may not be obtained, and the melting of the flour paste may be waxy.

  In the present invention, it is not clear why the extremely hardened oil can suppress the dullness of the coloring of the flavor material, improve the gloss and coloring, and further prevent the dullness of the color over time, It is presumed to be due to a synergistic effect between the anti-aging effect of starch due to the interaction with gelatinized starch during the production of flour pastes and the change in the refractive index of light due to the refinement of oil crystals. This effect is also effective when a composite dough with a bakery dough is baked.

  The saccharides used in the flour pastes of the present invention are not particularly limited as long as they are low-molecular saccharides such as monosaccharides, disaccharides and oligosaccharides other than high-molecular saccharides such as the starches. , White sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose , Reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. These saccharides can be used alone or in combination of two or more.

  Content of the said saccharides is 8-30 mass% in the flour paste of this invention, Preferably it is 10-27 mass%, More preferably, it is 10-25 mass%. If the saccharide content is less than 8% by mass, the effect of improving the luster and color development of the flavor material cannot be obtained, and the texture is hard and easy to age. On the other hand, if it exceeds 30% by mass, the flavor and coloring improvement effect of the flavor material cannot be obtained, it is easy to be sticky, the shape retention property and baking residue are poor, and the peeling from the packaging material is also poor. Problem arises.

  Moreover, it is preferable that the flour paste of this invention does not contain trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils are usually 10 to 50% by mass of trans acid in the constituent fatty acids except for completely hydrogenated fats and oils (extremely hardened fats and oils). Degree included. On the other hand, there is almost no trans acid in natural fats and oils, and only less than 10% by mass is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required. The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of fats and oils. It means the following. In this invention, as fats and oils other than the said extremely hardened oil, 1 type or 2 types selected from the processed fats and oils which performed natural fats and oils, and the natural fats and oils which processed 1 or 2 or more selected from fractionation and transesterification By using a combination of the above, flour pastes substantially free of trans acid can be easily obtained.

  Moreover, it is preferable that the flour paste of this invention contains a thickening stabilizer. By including a thickening stabilizer, physical property improvement effect by preventing emulsification breakage at the time of production of flour pastes and combined work on bakery dough, water separation prevention effect and food by improving water retention A feeling improving effect can be obtained.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.

  In the flour pastes of the present invention, it is preferable to use one or more selected from the group consisting of locust bean gum, pectin, carrageenan, xanthan gum and gelatin because of its high water separation prevention effect.

  The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass in the flour pastes of the present invention.

Moreover, it is preferable that the flour paste of this invention does not contain a synthetic emulsifier.
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Examples thereof include sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  An emulsifier that is not the synthetic emulsifier can be used in the flour pastes of the present invention. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, and one or more selected from these can be used. .

  In addition, in the flour pastes of the present invention, it is possible to use components that can usually be used as raw materials for flour pastes, for example, water, salting agents such as sodium chloride and potassium chloride, acetic acid, lactic acid, gluconic acid Acids such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk and other milk products, sweeteners such as stevia and aspartame, β-carotene, caramel, Coloring agents such as red yeast rice pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, milk and animal proteins such as whey protein concentrate and total milk protein, eggs and various egg processing Products, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, spices Thing, cocoa mass, cocoa powder, cereals, legumes, vegetables, meat, food materials and food additives such as seafood and the like. Of these components, water and components containing water such as milk and eggs are preferably used so that the water content in the flour paste of the present invention is 30 to 85% by mass.

Next, the preferable manufacturing method of the flour paste of this invention is described.
The flour paste of the present invention is a flour paste material containing 2 to 10% by mass of starch, 3 to 40% by mass of fat and oil containing 0.01 to 1% by mass of extremely hardened fat and oil, and 8 to 30% by mass of sugar. It can be obtained by heating after homogenization.

  Specifically, first, starches 2 to 10% by mass, fats and oils 3 to 40% by mass including extremely hardened oils and fats 0.01 to 1% by mass, sugars 8 to 30% by mass, and aqueous such as water, milk and eggs. A flour paste raw material containing the raw material is heated and dissolved and emulsified and mixed to prepare a pre-emulsified composition. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 95: 5 to 60:40. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.

The obtained pre-emulsified composition is homogenized by a homogenizer such as a valve-type homogenizer, homomixer, colloid mill or the like, preferably in a pressure range of 0 to 800 kg / cm ² and then heated. Heating is sterilized by heating such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection and infusion methods, or indirect heating methods such as plate, tubular, and scraping. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 120 ° C., and the heating time is preferably 0.5 to 30 minutes.

  Further, after heating, it may be homogenized again if necessary. Moreover, after heating, if necessary, cooling operations such as rapid cooling and slow cooling may be performed, or aging may be performed. Furthermore, the obtained flour pastes of the present invention may be stored in a refrigerated state or a frozen state as necessary.

  Furthermore, the flower pastes of the present invention may have a sheet shape, a block shape, a columnar shape, a die shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: Diameter 1-25 mm, length 5-100 mm, die shape: 5-50 mm in length, 5-50 mm in width, and 5-50 mm in thickness.

  The flour pastes of the present invention thus obtained are used for filling, topping, kneading, folding (roll-in), cookies, pie, shoe, sable, sponge cake, butter cake, cake donuts and other confectionery. It can be widely used for breads such as bread, French bread, Danish, sweet roll and yeast donut.

Below, the bakery food of this invention is described.
The bakery food of the present invention takes a composite dough obtained by combining the flour pastes of the present invention with a bakery dough by a method such as filling, topping, kneading, folding, etc., rolling, molding, proofing, rack time as necessary. After that, it is obtained by firing and / or frying.

  Examples of the bakery dough include cookie dough, puff pastry, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, sweet roll dough, yeast donut dough, etc. Pastry dough and bread dough.

  Examples of the composite dough include, for example, a wrapping cloth in which pasty flower pastes are wrapped in a bakery cloth, a laminated cloth in which pasty flower pastes are topped or sanded on a bakery cloth, and a sheet-like flower in bakery cloth Laminated dough roll-in paste, in a continuous bread making line, block-like flower pastes are extruded into a thin plate using a fat pump etc., and rolled-in dough into bakery dough, cylindrical flower pastes And mixed dough dispersed in bakery dough.

  When baking the composite dough, proofing is not necessary when using a bakery dough that does not contain yeast, but only when using a bakery dough blended with yeast. In order to obtain a bakery food having a large volume and little delamination, the proofing is preferably 25 to 40 ° C. and a relative humidity of 50 to 80% for 20 to 90 minutes, more preferably 32 to 38 ° C. and a relative humidity of 50. Perform in 30-60 minutes at -80%.

  The composite dough is preferably baked at 160 to 250 ° C., particularly 170 to 220 ° C., as in ordinary bakery foods. When the temperature is lower than 160 ° C., the fire path tends to deteriorate and a good texture is difficult to obtain. Moreover, when it exceeds 250 degreeC, the water | moisture content of a flour paste will fly too much and a color luster will deteriorate easily, and it will become scorched, and it will be easy to worsen the taste.

Rack time is particularly effective when the composite fabric is fried. By taking the rack time, the moisture of the bakery dough can be blown off and the surface can be solidified. As a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. It is desirable to take the above, and a preferable effect can be obtained by standing in an environment having a relative humidity of 50% or less for 10 to 40 minutes.
The frying operation is preferably performed at 160 to 250 ° C., particularly 170 to 220 ° C., as in ordinary donuts. When the temperature is lower than 160 ° C., there is much oil absorption, and it is difficult to obtain a good texture. When it exceeds 250 ° C., it tends to cause scorching and poor taste.
In addition, when using the said baking and a fly together, you may fry after filing, or you may fry after baking.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of flower paste>
[Example 1]
A sorbitan fatty acid ester of 0.5% by mass and a xanthan gum of 0.2% by mass are added to 8% by mass of a hardened oil of soft palm oil (melting point: 28 ° C.) and 0.02% by mass of an extremely hardened palm oil (iodine value less than 1). And oil phase. 47.98% by weight of water, 5% by weight of starch, 0.1% by weight of potassium sorbate, 35% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 1.1% by weight of skim milk powder, 2% of dried whole egg % And fragrance 0.1% by mass were mixed to obtain an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified and homogenized, then heat sterilized, filled in a 0.2 mm thick polyethylene packaging material, cooled to 22 ° C., and pasty custard flavor A flower paste was obtained.
This flour paste has a starch content of 5% by mass, an extremely hardened fat content of 0.02% by weight, a fat content of 8.02% by weight, a saccharide content of 26.2% by weight, and an extremely hardened fat content in the oil phase of 0%. The trans acid content was 4.9% by mass.
The obtained flower paste was subjected to the below-described flower paste evaluation and bakery test 1 (Example 10).

[Example 2]
Lecithin 0.5% by mass and xanthan gum 0.2% by mass are added to 8% by mass of hardened palm soft oil (melting point 28 ° C.) and 0.02% by mass of extremely hardened soybean oil (iodine value less than 1). Phased. 47.98% by weight of water, 4% by weight of starch, 0.1% by weight of potassium sorbate, 35% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 1% by weight of wheat flour, 1.1% by weight of skim milk powder, 2% by mass of dried whole egg and 0.1% by mass of flavor were mixed to obtain an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled with pillows in a 0.2 mm thick polyethylene packaging material, cooled to 22 ° C., with no synthetic emulsifier added, A paste-like custard-flavored flower paste was obtained.
This flour paste has a starch content of 5% by weight, an extremely hardened fat content of 0.02% by weight, a fat content of 8.02% by weight, a saccharide content of 26.2% by weight, and an extremely hardened fat content in the oil phase of 0%. The trans acid content was 4.9% by mass.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 1 (Example 11).

Example 3
Hardened oil of palm soft part oil (melting point 28 ° C.) 6% by mass, Higher rapeseed oil hardened oil (iodine value less than 1) 0.02% by mass and cacao mass (oil content 55% by mass) 6% by mass, lecithin 0.5 Mass% and xanthan gum 0.2 mass% were added to obtain an oil phase. Water 46.08 mass%, starch 4 mass%, potassium sorbate 0.1 mass%, sugar mixed fructose glucose liquid sugar (sugar content 75 mass%) 35 mass%, wheat flour 1 mass%, cacao powder (oil content 12 mass% ) 1% by mass and 0.1% by mass of fragrance were mixed to obtain an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., with no synthetic emulsifier added, A chocolate-flavored flower paste in the form of a paste was obtained.
This flour paste has a starch content of 5% by mass, an extremely hardened fat content of 0.02% by weight, an fat content of 9.44% by weight, a saccharide content of 26.2% by weight, and an extremely hardened fat content in the oil phase of 0%. The trans acid content was 3.2% by mass.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 1 (Example 12).

Example 4
Xanthan gum 0.01% by mass and pectin 0.3% by mass were added to 25% by mass of palm oil and 0.05% by mass of Haier cinnape extremely hardened oil (iodine value less than 1) to obtain an oil phase. 29.95% by weight of water, 4% by weight of starch, 3% by weight of wheat flour, 2% by weight of gelatin, 27% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 3% by weight of skim milk powder, 5% by weight of dried whole egg And 0.69 mass% of fragrance | flavor was mixed and it was set as the water phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A custard-flavored flour paste having a sheet shape with a thickness of 8 mm and having no added synthetic emulsifier was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat / oil content of 0.05% by weight, an oil / fat content of 25.05% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat / oil content in the fat / oil of 0.00%. 2% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Example 13).

Example 5
Example 4 Except that 0.05% by mass of Hielsin rapeseed extremely hardened oil (with an iodine value of less than 1) in Example 4 was changed to 0.1% by mass, and 29.95% by mass of water was changed to 29.9% by mass. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method.
This flour paste has a starch content of 7% by mass, an extremely hardened oil / fat content of 0.1% by weight, an oil / fat content of 25.1% by weight, a saccharide content of 20.3% by weight, and an extremely hardened oil / fat content of 0.2% by weight. 4% by mass and the trans acid content was 1% by mass or less, and were not substantially contained.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Example 14).

Example 6
Example 4 Except that 0.05% by mass of Haier cinnamon extremely hardened oil (iodine value less than 1) in Example 4 was changed to 0.7% by mass, and 29.95% by mass of water was changed to 29.3% by mass. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method.
This flour paste has a starch content of 7% by mass, an extremely hardened fat content of 0.7% by weight, a fat content of 25.7% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat content in the fat of 2. 7% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Example 15).

Example 7
In Example 4, 25% by mass of palm oil was set to 15% by mass, 0.05% by mass of Hielsin rapeseed extremely hardened oil (iodine value less than 1) was set to 0.7% by mass, and 29.95% by mass of water was 39.3%. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 4 except that the content was changed to mass%.
This flour paste has a starch content of 7% by mass, an extremely hardened fat content of 0.7% by weight, a fat content of 15.7% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat content in the fat of 4. 46% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Example 16).

Example 8
25% by mass of palm oil and 0.05% by mass of high rapeseed rapeseed oil (iodine value less than 1), 1% by mass of cacao mass (oil content of 55% by mass), 0.01% by mass of xanthan gum and 0.3% by mass of pectin Was added to obtain an oil phase. 28.95% by weight of water, 4% by weight of starch, 3% by weight of wheat flour, 2% by weight of gelatin, 27% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 3% by weight of skim milk powder, cacao powder (oil content of 12 (Mass%) 5 mass% and fragrance 0.69 mass% were mixed to form an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A sheet-like chocolate-flavored flour paste having a sheet shape of 8 mm thickness and having no synthetic emulsifier added was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat / oil content of 0.05% by weight, an oil / fat content of 26.2% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat / oil content of 0.2% by weight. 19% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Example 17).

Example 9
25% by mass of palm oil and 0.05% by mass of high rapeseed rapeseed oil (iodine value less than 1), 1% by mass of cacao mass (oil content of 55% by mass), 0.01% by mass of xanthan gum and 0.3% by mass of pectin Was added to obtain an oil phase. 28.95% by weight of water, 4% by weight of starch, 3% by weight of wheat flour, 2% by weight of gelatin, 27% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 3% by weight of skim milk powder, cacao powder (oil content of 12 (Mass%) 5 mass% and fragrance 0.69 mass% were mixed to form an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, It was formed into a sheet shape having a thickness of 8 mm, further cooled to 5 ° C., cut into 8 mm squares, and a die-like chocolate-flavored flour paste to which no synthetic emulsifier was added was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat / oil content of 0.05% by weight, an oil / fat content of 26.2% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat / oil content of 0.2% by weight. 19% by mass and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to the bakery test 3 (Example 18) described later.

[Comparative Example 1]
Except that the high-hardness rapeseed extremely hardened oil in Example 2 was not added and the water content was changed from 47.98% by mass to 48% by mass, the same formulation and production method as Example 2 was used, and no paste was added. Custard flavored flower paste was obtained.
This flour paste has a starch content of 5% by weight, an extremely hardened fat content of 0% by weight, a fat content of 8% by weight, a saccharide content of 26.2% by weight, an extremely hardened fat content in the oil phase of 0% by weight, trans The acid content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 1 (Comparative Example 8).

[Comparative Example 2]
Except that the high-hardness rapeseed extremely hardened oil in Example 4 was not added and the water 29.95% by mass was changed to 30% by mass, the same formulation and production method as in Example 4 except that a synthetic emulsifier was not added. Custard flavored flower paste was obtained.
The starch content of this flour paste is 7% by mass, the content of extremely hardened fats and oils is 0% by weight, the content of fats and oils is 25% by weight, the sugar content is 20.3% by weight, the content of extremely hardened fats and oils in the fats and oils is 0% by weight, and trans acid The content was 1% by mass or less.
The obtained flower paste was subjected to the later-described flower paste evaluation and bakery test 2 (Comparative Example 9).

[Comparative Example 3]
A synthetic emulsifier was added in the same manner as in Example 4 except that 25% by mass of palm oil in Example 4 was changed to 1.5% by mass, and 29.95% by mass of water was changed to 53.45% by mass. A sheet-like custard-flavored flower paste was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat content of 0.05% by weight, a fat content of 1.55% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat content in the fat of 3. 22% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the below-described flower paste evaluation and bakery test 2 (Comparative Example 10).

[Comparative Example 4]
A synthetic emulsifier is not added in the same formulation and production method as in Example 4 except that 25% by mass of palm oil in Example 4 is changed to 45% by mass, and 29.95% by mass of water is changed to 14.95% by mass. A sheet-like custard-flavored flower paste was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat content of 0.05% by weight, an fat content of 45.05% by weight, a sugar content of 20.3% by weight, and an extremely hardened fat content in the fat of 0. 0%. 11% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the below-described flower paste evaluation and bakery test 2 (Comparative Example 11).

[Comparative Example 5]
The same formulation and production method as in Example 4 except that 0.05% by mass of the high oil rapeseed extremely hardened oil in Example 4 was changed to 0.005% by mass, and 29.95% by mass of water was changed to 30% by mass. Thus, a sheet-like custard-flavored flower paste without a synthetic emulsifier was obtained.
This flour paste has a starch content of 7% by mass, an extremely hardened fat / oil content of 0.005% by weight, an oil / fat content of 25.005% by weight, a saccharide content of 20.3% by weight, and an extremely hardened fat / oil content of 0.2% by weight. 02% by mass and the trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the below-described flower paste evaluation and bakery test 2 (Comparative Example 12).

[Comparative Example 6]
In the same formulation and production method as in Example 4, except that 0.05% by mass of the high oil rapeseed oil in Example 4 was changed to 3% by mass, and 29.95% by mass of water was changed to 27% by mass, A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained.
The starch content of this flour paste is 7% by weight, the extremely hardened fat content is 3% by weight, the fat content is 28% by weight, the sugar content is 20.3% by weight, the extremely hardened fat content in the fat is 10.7% by weight, The trans acid content was 1% by mass or less.
The obtained flower paste was subjected to the below-described flower paste evaluation and bakery test 2 (Comparative Example 13).

[Comparative Example 7]
A die-shaped product having the same composition and production method as in Example 9 except that the high-hardness rapeseed oil was not added and 28.95% by weight of water was changed to 29% by weight. A chocolate-flavored flower paste was obtained.
The starch content of this flour paste is 7% by mass, the extremely hardened fat / oil content is 0% by weight, the fat / fat content is 26.15% by weight, the sugar content is 20.3% by weight, the extremely hardened fat / oil content in the fat / oil is 0% by weight, The trans acid content was 1% by mass or less.
The obtained flour paste was subjected to the bakery test 3 (Comparative Example 14) described later.

<Flower paste evaluation>
50 g of each of the flour pastes of Examples 1 to 8 and Comparative Examples 1 to 6 were taken out from the packaging immediately after production and evaluated for melting in the mouth and gloss. Moreover, about the sheet-like flower paste of Examples 4-8 and Comparative Examples 2-6, the evaluation about the ease of peeling from a packaging material was also performed. Each evaluation was performed according to the following evaluation criteria.
Further, 50 g of each of the flour pastes of Examples 1 to 8 and Comparative Examples 1 to 6 were taken out from the packaging immediately after production, placed in a petri dish, and stored in a 20 ° C. constant temperature bath under fluorescent light irradiation (2000 Lx). Three days after the start of storage, the melting of the mouth and the gloss were evaluated in the same manner as immediately after the production.
The results are shown in Table 1.

・ Evaluation criteria for ease of peeling from packaging materials A: Extremely good.
○: Good.
(Triangle | delta): There are many adhesion amounts to a packaging material, and it is a little bad.
X: The amount of adhesion to the packaging material is extremely large and is defective.
-: Not evaluated because it is a paste-like flower paste.
・ Evaluation criteria for melting in mouth ◎: Very good.
○: Good.
Δ: Waxy.
X: It is waxy and the mouth melts very badly.
-Color gloss evaluation criteria A: Glossy and extremely good.
○: Good.
Δ: Color is not glossy.
×: Slightly whitened and dull.

<Bakery test 1>
Using the paste-like flower paste obtained in Examples 1 to 3 and Comparative Example 1, and baking the dough containing the flower paste by the following formulation and production method, Examples 10 to 12 and Comparative Example 8 cream breads were obtained respectively.
About the obtained cream bread, according to the following evaluation criteria, the workability at the time of wrapping at the time of manufacture, baking residue property, and the melting and coloring of the flour paste portion were evaluated. The results are shown in Table 2.

(Combination of cream bread dough)
90 parts by weight of strong powder, 10 parts by weight of flour, 18 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder, 20 parts by weight of egg (net), 5 parts by weight of yeast, 0.1 part by weight of yeast food, kneading Margarine for inclusion 18 parts by weight, water 35 parts by weight

(Preparation of cream bread dough)
Put all the ingredients other than kneading margarine in a mixer bowl and use a vertical mixer to knead for 3 minutes at low speed and 4 minutes at medium speed, then add margarine for kneading and add 3 minutes at low speed for 4 minutes at medium speed. The mixture was mixed for 3 minutes at high speed for 3 minutes, and the temperature on the ridge was set to 25 ° C. to obtain a dough for cream bread.

(Cream bread manufacturing method)
30 g of paste-like flour paste was wrapped with a rolling pin to 60 g of the cream bread dough to obtain a composite dough as a wrapping dough. This composite dough was placed on a top plate, fermented for 60 minutes with a proofer having a temperature of 35 ° C. and a relative humidity of 80%, and then baked in a fixed kiln set to 200 ° C. for 12 minutes.

・ Evaluation criteria for workability during packaging ◎: No stickiness and moderate hardness.
○: Good.
Δ: Slightly sticky
X: Stickiness and extremely difficult to wrap.
・ Evaluation criteria for baking residue ◎: No breakage of emulsification, no peeling from fabric, very good.
○: Good.
(Triangle | delta): There exists a space | gap between some cloth | doughs with a feeling of separation.
X: Vigorous separation and large cavities occur.
・ Evaluation criteria for melting in mouth ◎: Very good.
○: Good.
Δ: Waxy.
X: It is waxy and the mouth melts very badly.
-Color gloss evaluation criteria A: Glossy and extremely good.
○: Good.
Δ: Color is not glossy.
×: Slightly whitened and dull.

<Bakery test 2>
Using the sheet-like flower pastes obtained in Examples 4 to 8 and Comparative Examples 2 to 6, the flour paste folding danishes of Examples 13 to 17 and Comparative Examples 9 to 13 were produced by the following blending and manufacturing methods, respectively. .
About the obtained flower paste folding danish, according to the following evaluation criteria, the workability at the time of roll-in, the inner phase, the mouth melting of the flower paste portion, and the color gloss were evaluated. The results are shown in Table 3.

(Combination of fabric for Danish)
50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 8 parts by weight of whole egg (positive), 3 parts by weight of yeast, 0.1 part by weight of yeast food, 10 margarines for kneading Part by mass, 48 parts by mass of cold water, 70 parts by mass of chip-shaped margarine

(Denish fabric manufacturing method)
Ingredients other than cold water are put in a mixer bowl and mixed for 3 minutes using a vertical mixer until each material is uniform at low speed. Then, cold water is added with stirring and mixed for 2 minutes at low speed. C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a freezer at −20 ° C., and the dough was folded three times on a reverse sheeter.

(Fabric paste folded Danish manufacturing method)
After placing 50 parts by mass of sheet-like flour paste in 100 parts by mass of the Danish dough, it was wrapped and then folded in three with a reverse sheeter, and a roll-in operation was performed twice to obtain a composite dough that was a nine-layer laminated dough . The composite dough was cooled at 2 ° C. for 4 hours, then rolled to a thickness of 10 mm, cut to a width of 30 mm and a length of 150 mm, arranged on a top plate, and after 30 minutes of rack time at room temperature, C. for 14 minutes in a fixed kiln set at 180.degree.

-Roll-in workability evaluation criteria A: Appropriate hardness, good extensibility, and no breakage.
○ +: Slightly hard, but good extensibility.
○-: Slightly soft, but good extensibility.
Δ +: too hard, poor extensibility, and slightly cut
Δ-: There is stickiness and the fabric is slightly slipped.
X +: It is too hard, the extensibility is extremely poor, and there are many cuts.
X-: Stickiness is severe, and the protrusion from the dough and the slippage of the dough are seen.
-Internal phase evaluation criteria A: Very good with no peeling from the fabric.
○ +: Good, but some peeling from the fabric is observed.
○-: Good, but slightly kneaded into the dough.
Δ +: A gap is seen between the fabric and the cloth.
Δ-: The layer structure of the flower paste is thin and difficult to visually recognize.
X +: The layer structure of the flower paste is discontinuous, and there are many cut portions.
X-: The layer structure of the flour paste is extremely thin and is difficult to visually recognize.
・ Evaluation criteria for melting in mouth ◎: Very good.
○: Good.
Δ: Waxy.
X: It is waxy and the mouth melts very badly.
-Color gloss evaluation criteria A: Glossy and extremely good.
○: Good.
Δ: Color is not glossy.
×: Slightly whitened and dull.

<Bakery test 3>
Using the dice-shaped flour paste obtained in Example 9 and Comparative Example 7, the flour paste-dispersed breads of Example 18 and Comparative Example 14 were obtained by the following blending and manufacturing methods.
The obtained flour paste dispersed bread was evaluated according to the following evaluation criteria for workability at the time of manufacture (dispersibility of dice flour paste in bread dough), inner phase, melting of the mouth of the flour paste portion, and color luster, respectively. . The results are shown in Table 4.

(Combination of dough for bread)
Medium type: 70 parts by weight of strong powder, 2 parts by weight of yeast, 0.1 part by weight of yeast food, 40 parts by weight of water Main rice: 30 parts by weight of strong powder, 5 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder , 10 parts by weight of eggs (net), 10 parts by weight of margarine for kneading, 22 parts by weight of water

(Manufacturing method of dough for bread by medium seed method)
The medium-blended raw material was placed in a mixer bowl and mixed using a vertical mixer for 3 minutes at low speed and 1 minute at high speed. After the temperature on the koji was 25 ° C., it was fermented in a fermentation room at 28 ° C. for 4 hours. Put the fermented medium-sized dough and the main ingredients other than margarine for kneading into a bowl, knead using a vertical mixer for 3 minutes at low speed, 2 minutes at medium speed, and 1 minute at high speed. The margarine was added and mixed for 3 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed, and the soot temperature was 25 ° C. Next, 30 parts by mass of the dice-shaped flour paste was added to 100 parts by mass of the dough and mixed at low speed for 30 seconds to obtain a composite dough that was a flour paste mixed dough.

(Manufacturing method of flour paste dispersed bread)
The composite fabric thus obtained was divided into 250 g after taking a floor time of 20 minutes. After taking a bench time of 15 minutes, 6 pieces of dough were put into a 3 bowl mold, fermented for 70 minutes at a temperature of 38 ° C. and a relative humidity of 80 to 85%, and then baked at 210 ° C. for 30 minutes.

-Evaluation criteria for dispersibility in bread dough A: Very good.
○: Good.
Δ: Sticky and poor dispersibility.
X: Stickiness and extremely poor dispersibility.
-Inner phase evaluation criteria A: Emulsification is stable, and there is no peeling from the dough.
○: Good.
(Triangle | delta): A flower paste is a separation feeling and there is a space | gap between some more dough.
X: The flower paste is separated, and a cavity is formed around it.
・ Evaluation criteria for melting in mouth ◎: Very good.
○: Good.
Δ: Waxy.
X: It is waxy and the mouth melts very badly.
<Color gloss evaluation criteria>
A: Glossy and extremely good.
○: Good.
Δ: Color is not glossy.
×: Slightly whitened and dull.

Claims (7)

  A flour paste comprising 2 to 10% by mass of starch, 3 to 40% by mass of fat and oil containing 0.01 to 1% by mass of extremely hardened fat and oil, and 8 to 30% by mass of sugar.   The flour paste according to claim 1, wherein the content of the extremely hardened oil in the fat is from 0.05 to 5% by mass.   The flour paste according to claim 1 or 2, which does not contain trans acid.   The flour paste according to any one of claims 1 to 3, further comprising a thickening stabilizer.   The flour paste according to any one of claims 1 to 4, which does not contain a synthetic emulsifier.   A flour paste material containing 2 to 10% by mass of starch, 3 to 40% by mass of fat and oil containing 0.01 to 1% by mass of extremely hardened oil and fat, and 8 to 30% by mass of sugar is homogenized and then heated. A method for producing a flour paste characterized by the above.   A bakery food product obtained by baking and / or frying the composite dough obtained by combining the flour paste according to any one of claims 1 to 5 and the bakery dough.