JP2006320269A

JP2006320269A - Pasty food

Info

Publication number: JP2006320269A
Application number: JP2005147475A
Authority: JP
Inventors: Yukihiro Yamaguchi; 幸宏山口; Yoshiko Ono; 芳子大野
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2005-05-20
Filing date: 2005-05-20
Publication date: 2006-11-30

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a pasty food containing starch or wheat flour and saccharides, suppressed as much as possible in peculiar strong stickiness derived from starch, excellent in melting feeling in the mouth and palate feeling and having moderate hardness and excellent body taste and flavor. <P>SOLUTION: This pasty food containing starch or wheat flour and saccharides and lactic acid fermented milk is obtained by using lactic acid fermented milk adjusted to pH5.5-6.3. The pasty food contains 5-85 wt.% of the lactic acid fermented milk and 3-35 wt.% of oil and fat. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明はフラワーペースト類に代表されるペースト状食品に関し、詳細には澱粉性原料、糖類、油脂を含み、これにｐＨ５．５〜６．３に微醗酵された乳酸醗酵乳を使用することにより得られた、食感がなめらかで口溶けが良好であって、醗酵によるムレ臭がなくコク味と香りに優れたペースト状食品に関する。 The present invention relates to pasty foods typified by flour pastes, and in detail, by using starch-based raw materials, sugars, fats and oils, and using lactic acid-fermented milk that has been slightly fermented to pH 5.5-6.3. The present invention relates to a paste-like food product that has a smooth texture, good mouth-melting, no odor of fermentation, and has a rich taste and aroma.

従来、製菓・製パン製品のフィリング用、塗布用、サンド用に使用されるフラワーペースト類は小麦粉や澱粉等の澱粉性原料を主原料とし、これに糖類、油脂、乳製品、卵、その他風味原料を加え、加熱殺菌及び糊化して得られ、独特のボディを呈したペースト状食品である。そのため澱粉質特有の強い粘りを呈し、口溶けや食感の重いものが多い。
このような状況下で、特許文献１としてα化澱粉、卵黄、糖類、油脂、乳製品等からなる組成物を均質化後、マイクロ波により静置加熱し冷却するフラワーペーストの製造法が提案され、特許文献２として、澱粉類、糖類及び油脂、気泡を含んだ原液を密閉容器中にて静置状態で加熱して得られるフラワーペーストが提案されている。これらの提案はともにマイクロ波加熱や静置加熱の設備が別途必要であり不利である。又、特許文献３では、フラワーペースト類に水中油型乳化物を混合することを特徴とするクリーム組成物が提案されているが、両者を混合するための装置を必要とし不便である。
特許文献４では、必須成分として澱粉、糖質、油脂及び乳酸発酵乳を含むフラワーペースト類であって、当該フラワーペースト類全量に対し、油脂を１５〜３０重量％、乳酸発酵乳を２０〜８０重量％含む事を特徴とするフラワーペースト類が提案されているが、風味的にまだ充分満足できるものではなかった。 Conventionally, flour pastes used for filling, coating, and sanding of confectionery and bakery products are mainly made from starchy raw materials such as wheat flour and starch, and sugars, fats and oils, dairy products, eggs and other flavors. It is a paste-like food that is obtained by adding raw materials, heat sterilization and gelatinization, and has a unique body. For this reason, it has a strong stickiness peculiar to starch and is often melted and has a heavy texture.
Under such circumstances, Patent Document 1 proposes a method for producing a flour paste in which a composition comprising pregelatinized starch, egg yolk, sugar, fats and oils, dairy products, and the like is homogenized, and then heated and cooled by microwaves. Patent Document 2 proposes a flour paste obtained by heating a stock solution containing starches, sugars, fats and oils, and bubbles in a closed container in a stationary state. Both of these proposals are disadvantageous because they require separate microwave heating and stationary heating equipment. Patent Document 3 proposes a cream composition characterized in that an oil-in-water emulsion is mixed with flour pastes, but it requires an apparatus for mixing both, which is inconvenient.
In patent document 4, it is a flour paste containing starch, saccharides, fats and lactic acid fermented milk as essential components, and 15 to 30% by weight of fat and oil and 20 to 80 of lactic acid fermented milk with respect to the total amount of the flour paste. Although flower pastes characterized by containing% by weight have been proposed, they have not been fully satisfactory in terms of flavor.

特開２００２−３５４９８３号公報JP 2002-354983 A 特開平９−２７５９０６号公報Japanese Patent Laid-Open No. 9-275906 特開２００３−２６５１３１号公報JP 2003-265131 A 特開２０００−２７９１２１号公報JP 2000-279121 A

本発明の目的は、澱粉性原料及び糖類を含むペースト状食品であって、澱粉に由来する特有の強い粘り感が極力抑えられた、口溶け、食感が良好で適度な硬さを有し、コク味と香りに優れたペースト状食品を提供する事にある。 The object of the present invention is a paste-like food containing a starchy raw material and a saccharide, wherein the unique strong stickiness derived from starch is suppressed as much as possible, melts in the mouth, has a good texture and has an appropriate hardness, The purpose is to provide paste-like foods with excellent body and aroma.

本発明者らは鋭意研究を行った結果、ｐＨ５．５〜６．３に微醗酵された乳酸醗酵乳を使用することで口溶け良好で醗酵的ムレ臭がなくコク味、香りに優れたペースト状食品が製造出来ることを見出し、本発明を完成するに至った。
即ち本発明の第１は、澱粉性原料、糖類及び乳酸醗酵乳を含むペースト状食品であって、ｐＨ５．５〜６．３に調整された乳酸醗酵乳を使用してなることを特徴とするペースト状食品である。第２は、乳酸醗酵乳を５〜８５重量％含み、油脂分３〜３５重量％である、第１記載のペースト状食品である。第３は、乳酸醗酵乳が微醗酵乳である、第１又は第２記載のペースト状食品である。第４は、乳酸醗酵乳の組成が蛋白質分０．５〜１５重量％、油脂分０〜５０重量％、水分４０〜９５重量％である、第１から第３何れか記載のペースト状食品である。第５は、ペースト状食品がフラワーペースト様食品である、第１から第４何れか記載のペースト状食品である。第６は、ペースト状食品用であって、組成が蛋白質分０．５〜１５重量％、油脂分０〜５０重量％、水分４０〜９５重量％であり、ｐＨ５．５〜６．３に調整された乳酸醗酵乳である。 As a result of intensive studies, the present inventors have used a lactic acid fermented milk that has been slightly fermented to pH 5.5 to 6.3, so that it melts well in the mouth, has no fermenting odor, and has a rich taste and aroma. The present inventors have found that food can be produced and have completed the present invention.
That is, the first of the present invention is a pasty food containing starchy raw materials, sugars and lactic acid fermented milk, characterized by using lactic acid fermented milk adjusted to pH 5.5 to 6.3. Pasty food. 2nd is the pasty foodstuff of 1st containing 5 to 85 weight% of lactic-acid fermented milk, and 3 to 35 weight% of fats and oils. 3rd is a paste-form food of 1st or 2nd whose lactic-acid fermented milk is a slightly fermented milk. 4th is paste foodstuff in any one of 1st-3rd whose composition of lactic-acid fermented milk is protein content 0.5-15 weight%, fats and oils content 0-50 weight%, and water | moisture content 40-95 weight%. is there. The fifth is the pasty food according to any one of the first to fourth, wherein the pasty food is a flower paste-like food. The sixth is for pasty food, the composition is 0.5 to 15% by weight of protein, 0 to 50% by weight of fat and oil, 40 to 95% by weight of water, and adjusted to pH 5.5 to 6.3 Lactic acid fermented milk.

澱粉に由来する特有の強い粘り感が極力抑えられた、口溶け、食感が良好で適度な硬さを有し、コク味と香りに優れたペースト状食品を提供する事が可能になった。 It has become possible to provide a paste-like food that has a mouthfeel, a good texture, an appropriate hardness, and an excellent richness and aroma, in which the unique strong stickiness derived from starch is suppressed as much as possible.

本発明のペースト状食品は、澱粉性原料、糖類及び乳酸醗酵乳を含むペースト状食品であって、ｐＨ５．５〜６．３に調整された乳酸醗酵乳を使用するものである。
本発明の澱粉性原料は澱粉、小麦粉が例示でき、澱粉としては、コーン、米、馬鈴薯、タピオカ、小麦、甘薯などから得られる澱粉類及びそれらのリン酸化澱粉、α化澱粉などの加工澱粉類が例示できる。これらの澱粉類は、その種類により、焼成後も良好な保形性を示す焼成用に適したものがあり、例えばリン酸化架橋澱粉が例示できる。
又は、小麦粉は、ロール粉砕とふすまの篩別および漂白など常法により製造されたものであればその種類に制限はなく、例えば強力粉、準強力粉、中力粉、薄力粉、超薄力粉など含有グルテンの量を問わない。また、ローストした小麦粉でもよい。好ましくは、中力粉、薄力粉が好ましい。 The paste-like food of the present invention is a paste-like food containing starchy raw materials, sugars and lactic acid fermented milk, and uses lactic acid fermented milk adjusted to pH 5.5 to 6.3.
Examples of the starchy raw material of the present invention include starch and wheat flour. Examples of the starch include starches obtained from corn, rice, potato, tapioca, wheat, sweet potato, etc. and processed starches such as phosphorylated starch and pregelatinized starch. Can be illustrated. Some of these starches are suitable for baking and exhibit good shape retention even after baking. Examples thereof include phosphorylated crosslinked starch.
Or, the flour is not limited as long as it is produced by conventional methods such as roll pulverization, bran sieving and bleaching. For example, strong flour, semi-strong flour, medium flour, thin flour, ultra-low flour, etc. Any amount. Alternatively, roasted flour may be used. Of these, medium strength flour and thin flour are preferable.

本発明の糖類は、蔗糖、マルトース、ブドウ糖、乳糖、果糖、ソルビトール、マルチトール等の如何なる糖質であっても良い。これら以外にも乳製品由来の乳糖であっても良い。 The saccharide of the present invention may be any saccharide such as sucrose, maltose, glucose, lactose, fructose, sorbitol, maltitol and the like. Besides these, lactose derived from dairy products may be used.

本発明の乳酸醗酵乳は、天然の生クリーム又は、牛乳、加工乳、あるいは脱脂乳、脱脂粉乳、全脂粉乳、酸カゼイン、レンネットカゼイン、若しくはカゼインナトリウム等のカゼイン類、または乳清蛋白質等に由来する乳蛋白質、その他各種動物性由来の蛋白質を含んだクリームミックスを使用できる。その他これら蛋白質と油脂原料を乳化させたクリームミックスを原料とし乳酸醗酵乳を調製することもできる。油脂原料としては例えば、ナタネ油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア油、サル油、カカオ油、ヤシ油、パーム各油等の植物性並びに乳脂、牛脂、豚脂、魚油、鯨油等の動物性油脂が例示でき、上記油脂類の単独または混合油あるいはそれらの硬化、分別、エステル交換等を施した加工油脂等、如何なる油脂であっても良く、また、バター、生クリーム等を乳脂源として使用することもできる。
上記したようにクリームミックスを乳酸醗酵して乳酸醗酵乳を得るのであるが、これらの組成は略同じであって、乳酸醗酵乳の組成は、蛋白質分０．５〜１５重量％、油脂分０〜５０重量％、水分４０〜９５重量％のものが好ましい。 The lactic acid fermented milk of the present invention is natural fresh cream, milk, processed milk, skim milk, skim milk powder, whole milk powder, casein such as acid casein, rennet casein, or sodium casein, or whey protein, etc. A cream mix containing milk proteins derived from sucrose and other animal-derived proteins can be used. In addition, lactic-fermented milk can also be prepared from a cream mix obtained by emulsifying these proteins and fats and oils. Examples of oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, Examples include vegetable oils such as cacao oil, palm oil and palm oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, etc., and these oils alone or mixed oils or their hardening, fractionation, transesterification Any fats and oils such as processed fats and oils subjected to the above may be used, and butter, fresh cream and the like can also be used as a milk fat source.
As described above, the cream mix is subjected to lactic acid fermentation to obtain lactic acid fermented milk, but these compositions are substantially the same, and the composition of the lactic acid fermented milk is 0.5 to 15% by weight of protein and 0% of fat and oil. Those having ˜50% by weight and water content of 40˜95% by weight are preferred.

このようにして調製される乳酸醗酵乳は、その無脂乳固形分が３〜３０重量％が好ましく、より好ましくは５〜２０重量％である。また、乳酸醗酵に供する乳酸菌の種類としては、代表的にはラクトバチルス属の単独菌、またはラクトバチルス属と高温菌に分類されるストレプトコッカス属の混合菌が例示できるが、その他、如何なる乳酸菌であってもよい。乳酸醗酵乳の醗酵は殺菌冷却後のｐＨが５．５〜６．３となるように微醗酵するのがよくｐＨが６．３を越えるとペースト状食品を製造した際醗酵による風味コク味が十分でなく、逆にｐＨが５．５未満であるとペースト状食品を製造した際、醗酵的ムレ臭が生じ特に昨今の潮流である香料を極力使用しない本格的カスタードクリームを製造する際に違和感が生じる。微醗酵乳とはすなわち乳酸菌による醗酵を終点まで行わず５．５〜６．３の限定したｐH域にて醗酵停止次いで殺菌されたものを示す。実際の工業的には醗酵途中にある醗酵乳を可及的迅速に目的ｐHに醗酵停止した後殺菌する方法が理想的であり、醗酵タンク内に大型の攪拌羽根を設け攪拌しながらジャケットに冷媒を通し急冷する方法が望ましい。 The non-fat milk solid content of the lactic acid fermented milk thus prepared is preferably 3 to 30% by weight, more preferably 5 to 20% by weight. Examples of lactic acid bacteria to be subjected to lactic acid fermentation are typically Lactobacillus genus bacteria or Streptococcus mixed bacteria classified into Lactobacillus genus and thermophilic bacteria. May be. Fermentation of lactic acid fermented milk should be micro-fermented so that the pH after sterilization cooling is 5.5 to 6.3. On the other hand, when a paste-like food is produced when the pH is less than 5.5, a fermented odor is produced, and it is particularly uncomfortable when producing a full-fledged custard cream that does not use as much flavor as possible. Occurs. That is, the fermented milk is not fermented with lactic acid bacteria until the end point, and is fermented and then sterilized in a limited pH range of 5.5 to 6.3. In practice, it is ideal to sterilize fermented milk that is in the middle of fermentation as quickly as possible after stopping the fermentation to the target pH, and a large stirring blade is provided in the fermentation tank while stirring. A method of rapid cooling through is preferred.

本発明においては、乳酸醗酵乳はペースト状食品中に５〜８５重量％、好ましくは１０〜７０重量％含まれるのが良い。乳酸醗酵乳の量が少なければ、ペースト状食品の口溶けが悪くなり、なめらかさが無くなる。又、風味面でもコクが無くなり、水臭い味となってしまう。逆に、多すぎると、糖質の含量が減る為、甘味質が少なくなる傾向を示す。 In the present invention, the lactic acid fermented milk is contained in the paste-like food in an amount of 5 to 85% by weight, preferably 10 to 70% by weight. If there is little quantity of lactic-acid fermented milk, the melt | dissolution of a paste-like food will worsen and smoothness will be lose | eliminated. In addition, there is no richness in terms of flavor, and the taste becomes watery. On the other hand, when the amount is too large, the sugar content decreases, and the sweetness tends to decrease.

本発明において、ペースト状食品中に油脂分は、３〜３５重量％、好ましくは５〜３５重量％、更に好ましくは１５〜３０重量％含まれる様に使用するのが良い。油脂分が少なすぎると、製品に適度なボディー性を付与する事が困難となり、食感のなめらかさも低減する。逆に、多すぎると油脂分と乳酸醗酵乳に由来する蛋白質とのバランスが不均一になり、乳化状態や耐熱性の点で好ましくない。このような油脂原料として例えば、ナタネ油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア油、サル油、カカオ油、ヤシ油、パーム各油等の植物性並びに乳脂、牛脂、豚脂、魚油、鯨油等の動物性油脂が例示でき、上記油脂類の単独または混合油あるいはそれらの硬化、分別、エステル交換等を施した加工油脂等、如何なる油脂であっても良く、また、バター、生クリーム等の乳製品を乳脂源として利用出来る。なお、上記油脂分としては乳酸醗酵乳に由来する油脂分が含まれる。
油脂分の測定は、「新食品分析ハンドブック、平成１２年１１月２０日初版発行、発行所（株）ＫＥＮＰＡＫＵＳＨＡ」のｐ５７、５８記載のエーテル抽出法により測定した。 In this invention, it is good to use so that fats and oils may be contained in paste-form foods 3 to 35 weight%, Preferably it is 5 to 35 weight%, More preferably, it is 15 to 30 weight%. If the oil and fat content is too low, it will be difficult to impart an appropriate body to the product, and the smoothness of the texture will be reduced. On the other hand, if the amount is too large, the balance between the fat and oil and the protein derived from lactic acid fermented milk becomes non-uniform, which is not preferable from the viewpoint of the emulsified state and heat resistance. Examples of such fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey Examples include vegetable oils such as oil, cacao oil, palm oil, and palm oil, and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. Any fats and oils such as processed fats and oils subjected to transesterification may be used, and dairy products such as butter and fresh cream can be used as a milk fat source. The fats and oils include fats and oils derived from lactic fermented milk.
The fats and oils were measured by the ether extraction method described in p57, 58 of “New Food Analysis Handbook, first edition issued on November 20, 2000, published by KENPAKUSHA”.

本発明においては、水分はペースト状食品中に４０〜９５重量％含まれるのがよく、これより少なすぎると乳化状態が不安定となり、また食感の水々しさが損なわれる傾向にある。逆に、多すぎると柔らかくなりすぎて、ボディー性が無くなり、パンに充填しにくくなる。 In the present invention, water is preferably contained in the pasty food in an amount of 40 to 95% by weight. If it is less than this, the emulsified state becomes unstable and the wateriness of the texture tends to be impaired. On the other hand, if it is too much, it becomes too soft and the body properties are lost, making it difficult to fill bread.

ペースト状食品の製造法としては、各原料を混合し予備乳化を行い、次いで、均質化、殺菌（α化）、冷却の工程を経てペースト状食品を得ることができる。予備乳化の調合温度としては４０〜７０℃、好ましくは５０〜６０℃が望ましく、均質化圧力は０〜２００Kg/cm² 、殺菌条件は８０〜１５０ ℃、４秒〜２０分が適している。また、冷却は冷蔵庫中での冷却で十分である。 As a method for producing a paste-like food, each raw material is mixed and pre-emulsified, and then a paste-like food can be obtained through steps of homogenization, sterilization (α-formation), and cooling. The pre-emulsification temperature is 40 to 70 ° C., preferably 50 to 60 ° C., the homogenization pressure is 0 to 200 Kg / cm ² , and the sterilization conditions are 80 to 150 ° C. and 4 seconds to 20 minutes. In addition, cooling in the refrigerator is sufficient for cooling.

この様にして得られたペースト状食品は、なめらかな食感で充填適性、塗布適性を有するボディを示し、且つ、良好な風味を有している。これらの製品の硬さはレオメーター測定値として、３０〜１０００ｇ／７．０６５ｃｍ²、好ましくは５０〜６００ｇ／７．０６５ｃｍ²、さらに好ましくは１００〜４００ｇ／７．０６５ｃｍ²（但し、測定条件: 品温２０℃、直径３cm プランジャー、テーブルスピード５cm/分、不動工業（株）製) の範囲内にあるのが充填適性、塗布適性において好ましい。 The paste-like food obtained in this way has a smooth texture, shows a body having filling ability and application ability, and has a good flavor. The hardness of these products is 30 to 1000 g / 7.065 cm ² , preferably 50 to 600 g / 7.065 cm ² , more preferably 100 to 400 g / 7.065 cm ² (however, measurement conditions: The product temperature is preferably within the range of 20 ° C., 3 cm diameter plunger, table speed 5 cm / min, manufactured by Fudo Kogyo Co., Ltd. in terms of filling suitability and coating suitability.

本発明のペースト状食品は、主原料としては澱粉性原料、糖類及び乳酸醗酵乳を使用するのであるが、これ以外の原料として油脂類、卵、チョコレート、ココア、アーモンド、ピーナッツ、胡麻、各種フルーツピューレ、フルーツ果汁、練乳、コーヒー、紅茶、抹茶、合成甘味料等の各種風味源を使用することが出来る。その際の添加時期については、先述の製造工程中の乳化混合時に添加を行うのが好ましい。又、本発明のペースト状食品は少量のアルカリ塩、酸類にてｐＨ５．５〜６．４にｐＨ調整するのが好ましい。ペースト状食品の組成にもよるがアルカリ塩の添加量は目安としてペースト状食品中に０．１５％以下に、酸類は目安としてペースト状食品中に０．３％以下に留めるのが望ましい。
更に好ましくは、アルカリ塩又は酸類の調整なしで、ｐＨ５．５〜６．３に調整された乳酸醗酵乳を使用するのが好ましい。
このような調整をすることによって、口溶け、食感が良好で適度な硬さを有し、コク味と香りに優れたペースト状食品を得ることが出来る。 The paste-like food of the present invention uses starchy raw materials, sugars and lactic acid fermented milk as main ingredients, but as other ingredients, fats, eggs, chocolate, cocoa, almonds, peanuts, sesame seeds, various fruits Various flavor sources such as puree, fruit juice, condensed milk, coffee, tea, matcha tea, and synthetic sweeteners can be used. About the addition time in that case, it is preferable to add at the time of the emulsification mixing in the above-mentioned manufacturing process. The pasty food of the present invention is preferably adjusted to pH 5.5 to 6.4 with a small amount of alkali salt or acid. Although depending on the composition of the pasty food, it is desirable that the amount of alkali salt added is 0.15% or less in the pasty food as a guide, and the acid is 0.3% or less in the paste food as a guide.
More preferably, it is preferable to use lactic acid fermented milk adjusted to pH 5.5 to 6.3 without adjusting alkali salts or acids.
By making such adjustments, it is possible to obtain a paste-like food that melts in the mouth, has a good texture, has an appropriate hardness, and has an excellent body and aroma.

本発明のフラワーペースト様食品とは、ペースト状食品の下位概念に属するものであって、一般に規定されているフラワーペースト類の一部又は大部分に乳酸醗酵乳を使用しているものをいう。
フラワーペースト類とは、小麦粉、澱粉、ナッツ類若しくはその加工品、ココア、チョコレート、コーヒー、果肉、果汁、いも類、豆類、又は野菜類を主要原料とし、これに砂糖、油脂、粉乳、卵等を加え加熱殺菌してペースト状とし、パン又は菓子に充填又は塗布して食用に供するものをいう。 The flour paste-like food of the present invention belongs to a subordinate concept of paste-like foods, and refers to foods using lactic acid fermented milk for a part or most of the generally defined flour pastes.
Flour pastes are mainly made from wheat flour, starch, nuts or processed products, cocoa, chocolate, coffee, pulp, fruit juice, potatoes, beans, or vegetables, and sugar, fats, milk powder, eggs, etc. And pasteurized by heating to fill or apply to bread or confectionery for edible use.

本発明の乳酸醗酵乳は、ペースト状食品用であって、上記の方法によって得るのであるが、組成が蛋白質分０．５〜１５重量％、好ましくは１．０〜１０重量％、さらに好ましくは１．５〜７重量％であり、油脂分０〜５０重量％、好ましくは５〜２５重量％、さらに好ましくは１０〜２０重量％であり、水分４０〜９５重量％、好ましくは５０〜９０重量％、さらに好ましくは６０〜８０％であり、ｐＨ５．５〜６．３、好ましくはｐH５．６〜６．０に調整された乳酸醗酵乳である。 The lactic acid fermented milk of the present invention is for paste-like foods, and is obtained by the above method, but the composition is 0.5 to 15% by weight of protein, preferably 1.0 to 10% by weight, more preferably 1.5 to 7 wt%, fat and oil content 0 to 50 wt%, preferably 5 to 25 wt%, more preferably 10 to 20 wt%, moisture 40 to 95 wt%, preferably 50 to 90 wt% %, More preferably 60 to 80%, and lactic acid fermented milk adjusted to pH 5.5 to 6.3, preferably pH 5.6 to 6.0.

以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、いずれも重量基準を意味する。 EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

実験例１
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００ Kg/cm²の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始後、４時間後から３０分毎にｐＨ測定を行いｐＨ５．７５となった時点で５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「微醗酵乳１」を得た。この「微醗酵乳１」の殺菌冷却後のｐＨは５．８１であった。 Experimental example 1
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 Kg / cm ² , then up to 20 ° C A cream mix was prepared by rapid cooling. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and subjected to fermentation at 20 ° C. After starting the fermentation, every 30 minutes from 4 hours later When the pH was measured and the pH reached 5.75, it was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “micro fermented milk 1”. The pH after sterilization cooling of this “micro fermented milk 1” was 5.81.

実験例２
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００ Kg/cm² の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始後、４時間後から３０分毎にｐＨ測定を行いｐＨ６．２０となった時点で５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「微醗酵乳２」を得た。この「微醗酵乳２」の殺菌冷却後のｐＨは６．２３であった。 Experimental example 2
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 Kg / cm ² , then up to 20 ° C A cream mix was prepared by rapid cooling. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and subjected to fermentation at 20 ° C. After starting the fermentation, every 30 minutes from 4 hours later When the pH was measured and the pH reached 6.20, it was rapidly cooled to 5 ° C. and the fermentation was stopped. Subsequently, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “micro fermented milk 2”. The pH after sterilization cooling of this “micro fermented milk 2” was 6.23.

実験例３
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００Kg/cm² の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始後、４時間後から３０分毎にｐＨ測定を行いｐＨ５．５となった時点で５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「微醗酵乳３」を得た。この「微醗酵乳３」の殺菌冷却後のｐＨは５．５３であった。 Experimental example 3
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 kg / cm ² , and then rapidly cool to 20 ° C A cream mix was prepared. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and subjected to fermentation at 20 ° C. After starting the fermentation, every 30 minutes from 4 hours later When the pH was measured and the pH reached 5.5, it was rapidly cooled to 5 ° C. and the fermentation was stopped. Subsequently, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “micro fermented milk 3”. The pH after sterilization cooling of this “micro fermented milk 3” was 5.53.

実験例４
菜種硬化油（融点１０℃）１５部、水７５部をそれぞれ３０℃に加温したものをホモミキサーで攪拌しながら脱脂粉乳１０部を添加し十分分散溶解させた。ついで攪拌加熱し７０℃で３０分予備乳化し、次いでホモゲナイザーで１００ Kg/cm²の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１５．１％、蛋白質３．４％、水分７５．４％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始後、４時間後から３０分毎にｐＨ測定を行いｐＨ５．７０となった時点で５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「微醗酵乳４」を得た。この「微醗酵乳４」の殺菌冷却後のｐＨは５．７５であった。 Experimental Example 4
Heated rapeseed oil (melting point 10 ° C.) 15 parts and water 75 parts each at 30 ° C. were stirred with a homomixer and 10 parts of skimmed milk powder were added and sufficiently dispersed and dissolved. Next, the mixture was heated with stirring, pre-emulsified at 70 ° C. for 30 minutes, then homogenized with a homogenizer under a pressure of 100 Kg / cm ² , and then rapidly cooled to 20 ° C. to prepare a cream mix. The composition of this cream mix was 15.1% oil, 3.4% protein, and 75.4% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and subjected to fermentation at 20 ° C. After starting the fermentation, every 30 minutes from 4 hours later When the pH was measured and the pH reached 5.70, it was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “micro fermented milk 4”. The pH after sterilization cooling of this “microfermented milk 4” was 5.75.

比較実験例１
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００ Kg/cm²の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始２０時間後ｐＨ測定を行いｐＨ４．６５であることを確認５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「醗酵乳１」を得た。この「醗酵乳１」の殺菌冷却後のｐＨは４．７１であった。 Comparative Experiment Example 1
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 Kg / cm ² , then up to 20 ° C A cream mix was prepared by rapid cooling. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix obtained in this way, subjected to fermentation at 20 ° C., measured for pH 20 hours after the start of fermentation, and pH 4. It confirmed that it was 65, it rapidly cooled to 5 degreeC, and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “fermented milk 1”. The pH of the “fermented milk 1” after sterilization and cooling was 4.71.

比較実験例２
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００Kg/cm²の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックス１００部に対し乳酸菌バルクスターター１部（ストレプトコッカス・クレモリス及びストレプトコッカス・ラクティスの混合菌）を添加し、２０℃で醗酵に供し醗酵開始後、４時間後から３０分毎にｐＨ測定を行いｐＨ５．３６となった時点で５℃まで急冷、醗酵停止させた。ついで直ちにこの醗酵物を８０℃で３０分加熱殺菌後、５℃まで急冷し「醗酵乳２」を得た。この「醗酵乳２」の殺菌冷却後のｐＨは５．３９であった。 Comparative Experiment Example 2
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 kg / cm ² , and then rapidly cool to 20 ° C A cream mix was prepared. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. 1 part of lactic acid bacteria bulk starter (mixed bacteria of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and subjected to fermentation at 20 ° C. After starting the fermentation, every 30 minutes from 4 hours later When the pH was measured and the pH reached 5.36, it was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 30 minutes, and then rapidly cooled to 5 ° C. to obtain “fermented milk 2”. The pH of the “fermented milk 2” after sterilization and cooling was 5.39.

比較実験例３
市販生クリーム２５部と市販牛乳７５部を混合、ホモミキサーで攪拌しながら加熱、７０℃で３０分予備乳化し、次いでホモゲナイザーで１００Kg/cm²の圧力下に均質化した後、２０℃まで急冷してクリームミックスを調製した。このクリームミックスの組成は油分１４．２％、蛋白質３．０％、水分７７．９％であった。このようにして得たクリームミックスを醗酵に供することなくそのまま５℃にて保管した。このようにして「未醗酵乳１」を得た。 Comparative Experiment Example 3
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat with stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, homogenize with a homogenizer under a pressure of 100 kg / cm ² , and then rapidly cool to 20 ° C A cream mix was prepared. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% moisture. The cream mix thus obtained was stored at 5 ° C. without being subjected to fermentation. In this way, “unfermented milk 1” was obtained.

表１に実験例１〜４、比較実験例１〜３の結果を纏めた。

Table 1 summarizes the results of Experimental Examples 1 to 4 and Comparative Experimental Examples 1 to 3.

実施例１
実験例１で得られた「微発酵乳１」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合しさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は非常に口溶けがよくなめらかな食感を有しコク味、乳味に優れたペースト状食品であった。油脂分と硬さを測定し表２に纏めた。 Example 1
45 parts of “Slightly Fermented Milk 1” obtained in Experimental Example 1, 10 parts of rapeseed oil (melting point: 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin 0.01 parts, 0.1 parts each of custard flavor and milk flavor were added, mixed at 60 ° C. for 10 minutes, homogenized under a pressure of 100 Kg / cm ² , and then passed through a scraping-type continuous heat exchanger. It was sterilized by heating to ˜90 ° C. and starch was pregelatinized and then rapidly cooled with cold water. The paste-like food obtained in this way was a paste-like food with a very smooth mouthfeel and a smooth texture, and an excellent body and milky taste. The fat and oil content and hardness were measured and summarized in Table 2.

実施例２
実験例２で得られた「微発酵乳２」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、乳酸にてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１のペースト状食品に比べて若干なめらかさの点で劣るものの、風味、口溶けの良好なペースト状食品であった。油脂分と硬さを測定し表２に纏めた。 Example 2
45 parts of “micro fermented milk 2” obtained in Experimental Example 2, 10 parts of rapeseed oil (melting point 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin Add 0.01 parts, 0.1 parts each of custard flavor and milk flavor, prepare for 10 minutes at 60 ° C, adjust pH to 6.0 with lactic acid, and homogenize under pressure of 100 kg / cm ² Then, the mixture was passed through a scraping-type continuous heat exchanger and heated to 85 to 90 ° C. to sterilize, and the starch was pregelatinized and then rapidly cooled with cold water. The paste-like food product thus obtained was a paste-like food product that was slightly inferior in smoothness to the paste-like food product of Example 1, but had a good flavor and melted mouth. The fat and oil content and hardness were measured and summarized in Table 2.

実施例３
実験例３で得られた「微発酵乳３」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、炭酸ＮａにてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１のペースト状食品に比べて若干塩味を感じるものの、醗酵的ムレ臭はなく風味、口溶けの良好なペースト状食品であった。油脂分と硬さを測定し表２に纏めた。 Example 3
45 parts of “finely fermented milk 3” obtained in Experimental Example 3, 10 parts of rapeseed oil (melting point 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin Add 0.01 parts, 0.1 parts each of custard flavor and milk flavor, prepare for 10 minutes at 60 ° C., adjust pH to 6.0 with sodium carbonate, and further under 100 kg / cm ² pressure. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger and heated to 85 to 90 ° C. to sterilize, and after starch was pregelatinized, it was rapidly cooled with cold water. Although the paste-like food obtained in this way felt slightly salty compared to the paste-like food of Example 1, it was a paste-like food that had no fermented stuffy odor and good taste and melted in the mouth. The fat and oil content and hardness were measured and summarized in Table 2.

実施例４
実験例４で得られた「微発酵乳４」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合しさらに１００Kg/cm²の圧力下に均質化した後掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１のペースト状食品に比べてあっさりした風味ではあるが、十分にコク味、乳味のある口溶け良好なペースト状食品であった。油脂分と硬さを測定し表２に纏めた。 Example 4
45 parts of “Fine Fermented Milk 4” obtained in Experimental Example 4, 10 parts of rapeseed oil (melting point 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin 0.01 parts, 0.1 parts each of custard flavor and milk flavor were added, blended at 60 ° C. for 10 minutes, homogenized under a pressure of 100 Kg / cm ² , and then passed through a scraping-type continuous heat exchanger 85-85 The mixture was sterilized by heating to 90 ° C. and the starch was pregelatinized and then rapidly cooled with cold water. The paste-like food product thus obtained was a lighter flavor than the paste-like food product of Example 1, but it was a paste-like food product that had a sufficient richness and milky taste and was well melted in the mouth. The fat and oil content and hardness were measured and summarized in Table 2.

比較例１
比較実験例１で得られた「発酵乳１」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、炭酸ＮａにてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１〜３のペースト状食品に比べて塩味、醗酵的ムレ臭を強く感じるものとなった。 Comparative Example 1
45 parts of “fermented milk 1” obtained in Comparative Experimental Example 1, 10 parts of rapeseed oil (melting point: 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin Add 0.01 parts, 0.1 parts each of custard flavor and milk flavor, prepare for 10 minutes at 60 ° C., adjust pH to 6.0 with sodium carbonate, and further under 100 kg / cm ² pressure. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger and heated to 85 to 90 ° C. to sterilize, and after starch was pregelatinized, it was rapidly cooled with cold water. Thus, the obtained paste-like food became a thing which feels salty taste and fermented stuffy smell strongly compared with the paste-like food of Examples 1-3.

比較例２
比較実験例１で得られた「発酵乳２」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、炭酸ＮａにてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は比較例１のペースト状食品ほどではないが実施例１〜３のペースト状食品に比べて塩味、醗酵的ムレ臭を強く感じるものとなった。 Comparative Example 2
45 parts of “fermented milk 2” obtained in Comparative Experimental Example 1, 10 parts of rapeseed oil (melting point: 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, lecithin Add 0.01 parts, 0.1 parts each of custard flavor and milk flavor, prepare for 10 minutes at 60 ° C., adjust pH to 6.0 with sodium carbonate, and further under 100 kg / cm ² pressure. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger and heated to 85 to 90 ° C. to sterilize, and after starch was pregelatinized, it was rapidly cooled with cold water. The paste-like food product thus obtained was not as much as the paste-like food product of Comparative Example 1, but strongly felt a salty taste and fermented odor as compared with the paste-like food products of Examples 1 to 3.

比較例３
比較実験例３で得られた「未発酵乳１」４５部、菜種硬化油（融点１０℃）１０部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、水２４部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、炭酸ＮａにてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１〜３のペースト状食品に比べて、コク味、乳味に欠け口溶けも劣っていた。 Comparative Example 3
45 parts of “unfermented milk 1” obtained in Comparative Experimental Example 3, 10 parts of rapeseed oil (melting point 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, Add 0.01 parts of lecithin, 0.1 parts each of custard flavor and milk flavor, prepare for 10 minutes at 60 ° C., adjust pH to 6.0 with sodium carbonate, and further under pressure of 100 kg / cm ² After being homogenized, the mixture was passed through a scraping-type continuous heat exchanger and heated to 85 to 90 ° C. to sterilize, and after starch was pregelatinized, it was rapidly cooled with cold water. The paste-like foods thus obtained were inferior to the richness and milky taste and inferior to the pasty foods of Examples 1 to 3.

表２に実施例１〜４、比較例１〜３の結果を纏めた。

Table 2 summarizes the results of Examples 1-4 and Comparative Examples 1-3.

実施例５
実験例１で得られた「微発酵乳１」６部、菜種硬化油（融点１０℃）１４部、砂糖１５部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、脱脂粉乳４部、水５５部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、乳酸にてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は実施例１ほどでないが口溶けがよくなめらかな食感を有しコク味、乳味に優れたペースト状食品であった。油脂分と硬さを測定し表３に纏めた。 Example 5
6 parts of “Slightly Fermented Milk 1” obtained in Experimental Example 1, 14 parts of rapeseed oil (melting point 10 ° C.), 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 4 parts of skim milk powder, 55 parts of water, 0.01 part of lecithin, 0.1 parts of custard flavor and milk flavor were added, and the mixture was prepared at 60 ° C. for 10 minutes. Then, the pH was adjusted to 6.0 with lactic acid, and further 100 kg / cm ^2. The mixture was homogenized under the pressure of, then passed through a scraping-type continuous heat exchanger, heated to 85 to 90 ° C. for sterilization, and starch was pregelatinized and then rapidly cooled with cold water. The paste-like food product thus obtained was a paste-like food product that was not as good as Example 1, but had a smooth mouthfeel and a smooth texture, and was excellent in richness and milky taste. The oil and fat content and hardness were measured and summarized in Table 3.

実施例６
実験例１で得られた「微発酵乳１」８４部、砂糖１０部、澱粉（コーンスターチの化工澱粉）５部、卵黄１部、レシチン０．０１部、カスタードフレーバー及びミルクフレーバー各０．１部を添加し、６０℃で１０分調合した後、炭酸ＮａにてｐＨを６．０に調整を行いさらに１００Kg/cm²の圧力下に均質化した後、掻きとり式連続熱交換機に通して８５〜９０℃に加熱し殺菌するとともに澱粉のα化を行った後冷水にて急冷を行った。このようにして得られたペースト状食品は口溶けがよくなめらかな食感を有しコク味、乳味に優れたペースト状食品であった。油脂分と硬さを測定し表３に纏めた。 Example 6
84 parts of “Slightly Fermented Milk 1” obtained in Experimental Example 1, 10 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 0.01 part of lecithin, 0.1 part each of custard flavor and milk flavor Was added at 60 ° C. for 10 minutes, the pH was adjusted to 6.0 with sodium carbonate, homogenized under a pressure of 100 Kg / cm ² , and then passed through a scraping-type continuous heat exchanger. It was sterilized by heating to ˜90 ° C. and starch was pregelatinized and then rapidly cooled with cold water. The paste-like food product thus obtained was a paste-like food product that melted well in the mouth, had a smooth texture, and had an excellent body and milky taste. The oil and fat content and hardness were measured and summarized in Table 3.

表３に実施例５．６の結果を纏めた。

Table 3 summarizes the results of Example 5.6.

本発明は、澱粉性原料、糖類、油脂を含み、これにｐＨ５．５〜６．３に微醗酵された乳酸醗酵乳を使用することにより得られた、食感がなめらかで口溶けが良好であって、醗酵によるムレ臭がなくコク味と香りに優れたペースト状食品に関するものである。 The present invention contains a starchy raw material, sugars and fats and oils, and is obtained by using lactic fermented milk slightly fermented to pH 5.5 to 6.3. In addition, the present invention relates to a paste-like food that has no stuffy smell due to fermentation and has an excellent body and aroma.

Claims

A paste-like food comprising starchy raw materials, sugars, and lactic acid-fermented milk, wherein the lactic acid-fermented milk adjusted to pH 5.5 to 6.3 is used.

The paste-form foodstuff of Claim 1 which contains 5-85 weight% of lactic acid fermented milk, and is 3-35 weight% of fats and oils.

The pasty food according to claim 1 or 2, wherein the lactic acid fermented milk is a slightly fermented milk.

The pasty food according to any one of claims 1 to 3, wherein the composition of the lactic acid fermented milk is 0.5 to 15% by weight of protein, 0 to 50% by weight of fat and oil, and 40 to 95% by weight of water.

The pasty food according to any one of claims 1 to 4, wherein the pasty food is a flower paste-like food.

Lactic acid fermentation, which is for pasty foods and has a composition of 0.5 to 15% by weight of protein, 0 to 50% by weight of fat and oil, 40 to 95% by weight of water, and adjusted to pH 5.5 to 6.3 milk.