JP2014093947A - Flour pastes and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide flour pastes good in spread property, extensibility, cold storage resistance and freezing resistance, such as flour pastes and custard.SOLUTION: Flour pastes contain a starch derived from a waxy starch and galactomannan and has the content of oil and fat of 5 to 45 mass%. The starch derived from the waxy starch is preferable a gelatinized swelling inhibition starch. It is preferable that a flour pastes raw material containing edible oil and fat, the starch derived from the waxy starch and galactomannan is applied to a homogenizing treatment, heated and cooled for manufacturing the flour pastes.

Description

  The present invention relates to flower pastes such as flower paste and custard, which have good spreadability and extensibility, and good refrigeration resistance and freezing resistance. Moreover, this invention relates to the manufacturing method of the flour paste which has this characteristic.

Flower pastes and flower pastes having bodies obtained by gelatinizing starch such as custard have been widely used as toppings and fillings for breads and confectionery. These flour pastes are generally obtained by mixing starches such as wheat flour and cereal starches with aqueous raw materials such as milk, sugar, eggs, water, etc., and then heating and gelatinizing them. Shows viscoelastic properties and texture.
However, when flour pastes are stored refrigerated, there is a problem that moisture separation occurs due to aging of the gelatinized starch, and when frozen, the starch gel breaks down due to the growth of ice crystals, causing intense moisture during thawing. There is a problem that causes separation.

Recently, it has been used for various applications such as roll-in applications where flower pastes are molded into sheets and folded into bakery dough, and application to bakery products. There is an increasing demand for physical properties rich in spread and extensibility, not physical properties. In this case, in general, it is possible to impart extensibility and spreadability by blending with a high oil content, but there is a problem with emulsification stability such as causing oil separation by emulsion breakage during refrigerated storage or freezing / thawing. It was.
The basic formulation for suppressing starch aging and improving emulsion stability is to use starch derived from waxy starch (starch having a high amylopectin content) that does not contain amylose, which causes aging.
Moreover, the method of using the starch (swelling suppression starch) by which gelatinization swelling power, such as phosphoric acid crosslinked starch, was suppressed is also used.
Furthermore, a method of improving the physical properties by increasing the amount of emulsifying components such as various thickening stabilizers and emulsifiers, etc., is carried out by greatly reducing the amount of starch that causes aging.

However, starch derived from waxy starch has a characteristic that it has a very high viscosity at the time of gelatinization but is easy to break down. Therefore, there is a problem that it is difficult to control production stably when producing flour pastes. In particular, the flour pastes obtained by using the starch that has been broken down have poor physical properties and texture that are sticky, and in addition, the packaging material peelability also deteriorates, In the case of flour pastes having a high oil content, there is also a problem of oil separation due to emulsion breakage during refrigerated storage or during freezing / thawing.
In addition, the method using swelling-suppressed starch is based on the principle that starch with a low gelatinization degree is difficult to age, but there is a problem that sufficient extensibility and spreadability cannot be obtained. In addition, there is a possibility that the texture becomes rough and a smooth texture cannot be obtained.
Furthermore, the method of reducing the starch content and increasing the thickening stabilizer and emulsifier results in a stringy and sticky physical property and texture, and the physical properties and texture of the body-like flour paste are obtained. In addition to being unable to do so, the taste may be uncomfortable.
Therefore, to obtain flour pastes with high oil content and enhanced refrigeration resistance and freezing resistance, conventionally, starch that has been subjected to swelling suppression such as phosphoric acid crosslinking is used, and certain physical properties are maintained even when broken down. In order to improve the production stability by increasing the starch content so as to produce an emulsion, and to further increase the emulsification stability, a method of increasing the thickening stabilizer and the emulsifier content has been performed.

However, starch still breaks under conditions such as stirring under high-temperature and long-time heating conditions or manufacturing conditions that require severe shear stress such as excessive stirring, such as when using a scraping-type heating device. There was a problem of going down. This phenomenon is particularly noticeable when using starch derived from waxy starch, such as waxy corn starch, due to the above-mentioned characteristics, even when using modified starch that has been modified by phosphoric acid crosslinking or the like. However, it could not be prevented, which was a big problem.
Therefore, the production of flour pastes using starch derived from waxy starch such as waxy corn starch using a scraping type heating device has not been performed.
The above phenomenon can be improved by using starch derived from other than waxy starch, but in oil-rich flour pastes, the emulsion stability is poor when refrigerated or frozen and thawed, causing oil separation. There was a problem.

Of course, various methods have been proposed for imparting resistance to the above-mentioned shear stress and refrigeration / freezing resistance to starch, particularly starch derived from waxy starch such as waxy corn starch.
For example, a method using starch coated with egg yolk (see, for example, Patent Document 1), a method using lipophilic starch derived from waxy corn (see, for example, Patent Document 2), and a dry heat treatment after coating the starch surface with a thickener. A method using a modified starch (for example, see Patent Document 3), a method for using waxy corn raw starch in combination with a deacylated gellan gum and a calcium salt (for example, see Patent Document 4), a method for using a small particle starch in combination (for example, Patent Document 5) And a method of using a modified starch of waxy corn and another modified starch (see, for example, Patent Document 6).

However, the method of using egg yolk is the invention of flour pastes that do not contain oil or have low oil content, and are not sufficiently stretchable and spreadable, and if the oil content is increased, the emulsion stability is rapidly increased. Since it deteriorates, there exists a problem that refrigeration tolerance and freezing tolerance cannot be obtained.
The method using lipophilic starch derived from waxy corn has improved emulsifiability and thus improved refrigeration resistance and freezing resistance, but has a problem that it hardly improves the resistance to shear stress.
The method of using starch that has been subjected to dry heat treatment after coating the starch surface with a thickener is an invention in which starch equivalent to cross-linked starch is produced using raw starch. There was a problem that the effect on the share stress was low.

The method of using deacylated gellan gum and calcium salt in combination with raw waxy corn is also an invention in which raw starch is used to produce starch equivalent to cross-linked starch, which has an effect on share stress compared to cross-linked starch. There was a problem of being low.
The method using a small particle starch in combination is an effect by using a starch which is easy to break down and a starch which is difficult to break down, so that the effect is low and the refrigeration / freezing resistance is rather deteriorated.
The combination of waxy corn modified starch and other modified starches is also an effect of combining starch that is easy to break down and difficult to break down, so the effect is low, especially when the oil content is increased. There was a problem that refrigeration resistance and freezing resistance could not be obtained because the emulsification stability deteriorated.

Japanese Patent Laid-Open No. 02-031647 Japanese Patent Laid-Open No. 2001-212850 JP 2005-054028 A JP 2005-102617 A JP 2008-228661 A JP 2010-268751 A

  Therefore, even if the object of the present invention is manufactured using a heating device with high shear stress such as a scraping type heating device, it has smooth physical properties and texture with a body feeling, and is sufficiently stretched. It is providing the flour paste which has the property and spread property, and also has sufficient refrigeration tolerance and freezing tolerance, and favorable packaging material peelability.

  In order to achieve the above object, the present inventors have conducted various studies on the breakdown phenomenon in producing flour paste using starch derived from waxy corn starch such as waxy corn starch, and as a result, a specific thickening stabilizer was used. In this case, it was found that breakdown was suppressed regardless of the viscosity, and that the emulsion stability was maintained even when the starch content was reduced in the case of a blend with a high fat content.

  This invention is made | formed based on the said knowledge, and contains the starch derived from a waxy starch, and galactomannan, and provides the flour paste characterized by fats and oils content being 5-45 mass% Is.

  Further, the present invention is a method for producing the above flour pastes, characterized in that a flour paste raw material containing edible fats and oils, starch derived from waxy starch and galactomannan is homogenized and then heated and cooled. A method for producing flour pastes is provided.

  According to the present invention, when the content of fats and oils is large, particularly even if it is more than 20% by mass, and even when the content of starch, thickening stabilizer and emulsifier is reduced, good physical properties and Flour pastes having a texture, good emulsification stability, sufficient refrigeration resistance and freezing resistance, and good packaging material peelability can be provided.

Hereinafter, the flour pastes of the present invention will be described in detail.
The flour pastes of the present invention contain starch derived from waxy starch and galactomannan, and the content of fats and oils is 5 to 45% by mass.
The flour paste has a body made of gelatinized starch obtained by gelatinizing starch, and examples thereof include flour paste and custard.

First, the starch derived from the waxy starch will be described.
Waxy starch is starch having a high amylopectin content, and examples thereof include tapioca starch, waxy corn starch, and sticky rice starch. In the present invention, a waxy starch having an amylopectin content of 85% by mass or more is used, but waxy corn starch and / or sticky rice starch are preferred in terms of refrigerated storage.
In the present invention, the starch derived from waxy starch may be the waxy starch itself, or may be a modified starch thereof, but in the present invention, the starch derived from the waxy starch is a modified starch. Is preferred, more preferably a swelling-inhibited starch, and particularly preferably a gelatinized swelling-inhibited starch.

The above-mentioned gelatinized swelling-inhibited starch is obtained by further gelatinizing a modified starch that has been processed by any method so that the starch particles are prevented from swelling when the starch is gelatinized by heating to leave a starch granule shape. is there.
That is, this gelatinized swelling-inhibiting starch is characterized in that it retains the starch granule shape despite being gelatinized starch.
Specific examples of the gelatinized swelling-suppressed starch include gelatinized crosslinked starch, gelatinized wet heat-treated starch, gelatinized emulsifier-treated starch, and the like in the present invention, preferably gelatinized crosslinked starch, Of these, gelatinized phosphate cross-linked starch is particularly preferable.

  In the flour pastes of the present invention, the lower limit of the starch content derived from the waxy starch is preferably 1% by mass or more, more preferably 2% by mass or more. Further, the upper limit is preferably less than 6% by mass, more preferably less than 4% by mass, because it is not necessary to increase the starch content in consideration of viscosity reduction due to breakdown or emulsion stability.

The flour paste of the present invention may contain starch other than the starch derived from the waxy starch.
The above-mentioned other starch raw material starch includes starches generally used in foods, such as corn starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, etc., strong flour, semi-strong flour, medium flour In addition, flour such as soft flour, durum flour, whole grain flour, rye flour, barley flour and rice flour, and further processed starch and processed flour thereof can be used without particular limitation.
In the flour pastes of the present invention, the content of the other starch is preferably less than 3% by mass, more preferably less than 2% by mass.

Next, the galactomannan used in the present invention will be described.
Galactomannan is a kind of polysaccharide, and galactose (α-D-galactopyranose) is α-1,6 linked to a linear main chain (β-1,4-D-mannopyranose) composed of mannose. Is.
Specific examples of such a galactomannan include locust bean gum, guar gum, fenugreek gum and the like, and one or more selected from these can be used. Especially, it is preferable to use locust bean gum because it is highly water-soluble and easy to use.

  The content of the galactomannan is preferably 0.01 to 2% by mass, more preferably 0.01 to 1% by mass, and particularly preferably 0.02 to 0.1% by mass in the flour pastes of the present invention. Most preferably, it is 0.02-0.06 mass%. Here, if it is less than 0.01% by mass, the effect of the present invention is not clear, and if it exceeds 2% by mass, there is a risk of sticking physical properties and texture.

In the flour pastes of the present invention, other thickening stabilizers other than the galactomannan may be used.
Examples of the thickening stabilizer include carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin and the like. One or more selected from among the above can be used, but since it is necessary not to attenuate the effect of the galactomannan, a thickening stabilizer that is a polysaccharide other than gelatin that is a protein Is preferably 50% by mass or less of the content of galactomannan, more preferably 10% by mass or less, and most preferably not used. In particular, xanthan gum is preferably not used because it has the property of reacting with galactomannan to significantly thicken or gel.

The oil content of the flour pastes of the present invention is 5 to 45% by mass, preferably 10 to 35% by mass. If the oil content is less than 5% by mass, flour pastes having good spreadability and extensibility cannot be obtained. On the other hand, when it exceeds 45% by mass, the emulsion stability is deteriorated, the stickiness is easily caused, the oil component is easily separated, and the problem that the melt of the flour paste becomes waxy occurs.
In addition, when the auxiliary material containing fats and oils is used for the flour paste of this invention, the fats and oils contained in those auxiliary materials shall be included in the said oil content.

  In general, edible fats and oils are used to obtain the above oil content. Examples of the edible oil and fat include 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 fat, milk fat, and pork fat. And various vegetable oils and animal fats such as cacao butter, fish oil and whale oil, and processed fats and oils obtained by subjecting them to one or more treatments selected from hydrogenation, fractionation and transesterification. These edible oils and fats can be used alone or in combination of two or more.

  Moreover, it is preferable that the flour paste of this invention contains saccharides. Examples of the saccharide include sucrose, 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, oligo Examples include sugar, reducing sugar polydextrose, reducing lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, etc. It is done. These saccharides can be used alone or in combination of two or more.

  The content of the saccharide is preferably 5 to 45% by mass, more preferably 10 to 40% by mass, and still more preferably 15 to 40% by mass in the flour paste of the present invention. If the saccharide content is less than 5% by mass, the effect of improving spreadability and extensibility cannot be obtained, and the texture is also hard and easy to age. On the other hand, if it exceeds 45% by mass, the effect of improving spreadability and extensibility cannot be obtained, and problems such as easy stickiness occur.

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, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids. .
On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less 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 the flour pastes of the present invention, other food materials and food additives that can be used as raw materials for flour pastes can be used. For example, salting agents such as water, sodium chloride and potassium chloride, Fatty acid ester, glyceryl acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid Esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbi Monoglycerides, lecithin, lysolecithin, enzyme-treated egg yolk, enzyme-treated whole egg, milk fat globule membrane protein and other emulsifiers, acidulants such as acetic acid, lactic acid, gluconic acid, milk, condensed milk, skim milk powder, casein, whey powder, butter, Milk and dairy products such as cream, natural cheese, processed cheese, fermented milk, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, Plant protein such as wheat protein and soybean protein, milk protein such as whey protein concentrate and total milk protein, animal protein, egg and various processed eggs, flavoring, seasoning, pH adjuster, food preservative, shelf life improver Enzymes, fruits, fruit juices, coffee, nut paste, spices, spice extracts, cacao mass, cocoa powder, vegetables, meat, seafood, etc. 1 type, or 2 or more types selected from these can be used.

  Among these food materials and food additives, components containing water such as water and milk and eggs are used so that the water content in the flour paste of the present invention is 30 to 70% by mass. It is preferable.

Next, the preferable manufacturing method of the flour paste of this invention is described.
The flour pastes of the present invention can be obtained by homogenizing, heating and cooling a flour paste raw material containing fats and oils, starch derived from waxy starch and galactomannan.
The starch derived from waxy starch used here may be either gelatinized or non-gelatinized, but the viscosity of the following pre-emulsified product is suppressed, and production is easy and stable. It is preferable to use a non-gelatinized product in that it can be produced.

Specifically, first, it contains an oily phase containing oil and fat, and if necessary, an oily phase in which an oil-soluble raw material is added / dissolved, and an aqueous raw material such as water, milk, egg, etc. Prepare a water phase with water-soluble ingredients added and dissolved. And an aqueous phase and an oil phase are emulsified and a preliminary | backup emulsion is created.
The ratio of the water phase to the oil phase during emulsification (the former: the latter, based on mass) is preferably 90:10 to 65:35.

Here, starch and / or galactomannan derived from waxy starch is added to and dispersed in the oil phase, that is, at least one of them is added and dispersed in the oil phase rather than simultaneously adding and dissolving these two raw materials in the aqueous phase. It is preferable.
In addition, by adding starch derived from waxy starch to the oil phase, it is possible to suppress rapid thickening during production, and for galactomannan, it is possible to produce homogeneous flour pastes that are less likely to become lumps. In view of the possibility, it is preferable to add to the oil phase.

Furthermore, in the method for producing flour pastes of the present invention, it is possible to obtain both particularly high refrigeration resistance and freezing resistance by adding and dispersing both starch derived from waxy starch and galactomannan in the oil phase. Is particularly preferable.
Here, it is not clear why it is possible to obtain flour pastes having higher refrigeration resistance and freezing resistance by adding these two water-soluble flour paste raw materials that are inherently water-soluble to the oil phase. However, it is presumably because a galactomannan film can be gradually and uniformly formed on the surface of the starch granules, and as a result, the effect of suppressing the gelatinization swelling force can be exhibited more highly.
In addition, when using starches other than starch derived from waxy starch and a thickening stabilizer other than galactomannan, these are preferably added to the aqueous phase in order not to inhibit the effect of galactomannan.

Subsequently, the preliminary emulsion thus obtained is homogenized by a homogenizer such as a valve homogenizer, homomixer, colloid mill or the like, preferably in a pressure range of 0 to 80 MPa, and then heated, preferably heat sterilized or heat sterilized. To do.
In addition, by this heating operation, ungelatinized starch is swollen and gelatinized, but when unmodified starch is used as starch derived from waxy starch, viscosity increase accompanying gelatinization is severe and stable production is difficult. . Here, when the said swelling suppression starch is used as a starch derived from a waxy starch, since the swelling at this stage is suppressed, an increase in viscosity is suppressed, and the starch shape is maintained among the obtained flour pastes.
That is, in the present invention, it is particularly preferable to use ungelatinized swelling-suppressed starch.

  The heating is performed by direct heating methods such as injection method, infusion method, etc., or indirect heating methods such as plate method, tubular method, scraping method, etc. It can be performed by a method such as heat sterilization or heat sterilization treatment, or heat cooking such as cooking in a kettle.

Of the above production methods, the scrape-type indirect heating method is the most productive, that is, the amount of production per unit time is large, and stable quality flower pastes can be produced. The reason is as follows.
In the pre-emulsified product, starch is gelatinized in this heating step, and its viscosity is rapidly increased to form a highly viscous paste. Therefore, stirring is necessary to stably produce a homogeneous product unlike liquid products. In that respect, the scraping-type indirect heating device can forcibly stir with the blade and level the contact time to the heating wall surface where high heat is applied. Therefore, heat exchange efficiency is high, and since it can stably produce flour pastes of all viscosities from low to high viscosity in a short time without unevenness, it is widely used in the production of flour pastes. is there.

However, the starch derived from the waxy starch used in the present invention has a problem that, as described above, the maximum viscosity when gelatinized is extremely high and it is easy to break down.
Therefore, if a scraping-type heating device is used during the heating, even if it is a modified starch in which gelatinization swelling such as crosslinked starch is strongly suppressed, breakdown is easily caused. Of course, it is possible to produce flour pastes with certain physical properties by methods such as using with other starches or using thickening stabilizers even when broken down, but with a sticky texture End up. Furthermore, the starch which has broken down has a low emulsification stability, so that the refrigeration resistance is deteriorated and the peelability of the packaging material is deteriorated. In particular, when the oil content is high, there is a problem of emulsion breakage during freezing and thawing. Therefore, conventionally, when starch derived from waxy starch is used for flour pastes, direct heating methods such as injection and infusion methods that do not apply shear stress, or indirect heating methods such as plate and tubular methods are used. On the contrary, when producing flour pastes using a scraping-type heating device, production without using starch derived from waxy starch has been performed.

However, in the present invention, the breakdown is suppressed by using galactomannan in combination, so that even if a scraping type heating device, which is a highly productive heating device, is used, a good quality flour paste can be stably produced. Can be produced. That is, in the method for producing flour pastes of the present invention, it is preferable to use a scraping-type heating device when heating.
In addition, when using a scraping-type sterilizer, the heating temperature is preferably 60 to 130 ° C, more preferably 85 to 110 ° C, and the heating time is preferably 0.05 to 30 minutes, more preferably 0.5. ~ 5 minutes.

Moreover, you may homogenize again after a heating if necessary.
Next, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Further, 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 column 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 to 25 mm, length 5 to 100 mm, dice shape: length 5 to 50 mm, width 5 to 50 mm, and thickness 5 to 50 mm.

  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. Among these, the flour pastes of the present invention can be particularly preferably used for folding (roll-in).

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of paste-like flower paste>
[Example 1]
To 25% by mass of palm oil, 3% by mass of phosphate-crosslinked starch derived from waxy corn and 0.05% by mass of locust bean gum were added and dispersed to obtain an oil phase. Water 38.45 mass%, wheat flour 1 mass%, sugar 30 mass%, WPC (whey protein concentrate) 2 mass%, and egg yolk 0.5 mass% were mixed to make an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified and homogenized, heat sterilized at 100 ° C. for 2 minutes with a scraping-type heating device, filled in a 0.2 mm-thick polyethylene packaging material with a pillow, and then 22 ° C. To obtain a paste-like custard-flavored flower paste.
The obtained flour paste was subjected to a refrigeration test, a freezing test, and a texture / physical property evaluation described below.

[Example 2]
In Example 1, except that 0.05% by mass of locust bean gum was changed to 0.02% by mass and the amount of water 38.45% by mass was changed to 38.48% by mass, By the manufacturing method, a pasty-flavored custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 3
In Example 1, except that 0.05% by mass of locust bean gum was changed to 0.1% by mass and the amount of water 38.45% by mass was changed to 38.4% by mass, the same formulation as in Example 1 By the manufacturing method, the pasty-flavored flower paste which was pasty was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 4
In Example 1, except that 0.05% by mass of locust bean gum was changed to 0.2% by mass, and the amount of water 38.45% by mass was changed to 38.3% by mass, the same formulation as in Example 1 By the manufacturing method, a pasty-flavored custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 5
A paste-like custard-flavored flour paste was obtained by the same formulation and production method as in Example 1 except that 0.05% by mass of locust bean gum in Example 1 was changed to an equal amount of guar gum.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 6
The same as Example 1 except that 3% by mass of the waxy corn-derived starch-crosslinked starch in Example 1 was changed to 1.5% by mass and the amount of water 38.45% by mass was changed to 39.95% by mass. The pasty-flavored custard-flavored flower paste was obtained by the blending and manufacturing method.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 7
The same formulation as in Example 1 except that 3% by mass of the phosphate-crosslinked starch derived from waxy corn in Example 1 was changed to 6% by mass and the amount of water 38.45% by mass was changed to 35.45% by mass. -A paste-like custard-flavored flower paste was obtained by the manufacturing method.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 8
In Example 1, 3% by mass of waxy corn-derived phosphate-crosslinked starch is 6% by mass, 0.05% by mass of locust bean gum is 0.2% by mass, and the amount of water is 38.45% by mass. A pasty-flavored custard-flavored flower paste was obtained by the same formulation and production method as in Example 1 except that the content was changed to 3% by mass.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 9
Paste-like custard-flavored flour in the same composition and production method as in Example 1 except that 3% by mass of the waxy corn-derived starch starch cross-linked in Example 1 was changed to 3% by mass of unmodified waxy corn starch A paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 10
Paste-like custard-flavored flour in the same composition and production method as in Example 1 except that 3% by mass of the waxy corn-derived cross-linked starch derived from waxy corn in Example 1 was changed to 3% by mass of gelatinized starch of the same starch. A paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 11
In Example 1, except that 25% by mass of palm oil was changed to 10% by mass, and the amount of water 38.45% by mass was changed to 53.45% by mass, the same formulation and production method as Example 1 was used. A custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 12
In Example 1, except that 25% by mass of palm oil was changed to 40% by mass and the amount of water 38.45% by mass was changed to 23.45% by mass, the same formulation and production method as Example 1 was used, and the paste form A custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

Example 13
The same composition and production method as in Example 1 except that 3% by weight of phosphate-crosslinked starch derived from waxy corn and locust bean gum added to the oil phase in Example 1 were added to the aqueous phase. A paste-like custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 1]
In Example 1, except that 0.05% by mass of locust bean gum was not added, and the amount of water 38.45% by mass was changed to 38.5% by mass, the same formulation and production method as in Example 1, A paste-like custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 2]
A paste-like custard-flavored flour paste was obtained by the same formulation and production method as in Example 1 except that 0.05% by mass of locust bean gum in Example 1 was changed to an equivalent amount of xanthan gum.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 3]
A paste-like custard-flavored flour paste was obtained by the same formulation and production method as in Example 1 except that 0.05% by mass of locust bean gum in Example 1 was changed to an equal amount of gelatin powder.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 4]
In Example 1, 3% by mass of waxy corn-derived phosphate-crosslinked starch was 6% by mass, 0.05% by mass of locust bean gum was added to an equal amount of xanthan gum, and 38.45% by mass of water was 35.45%. A custard-flavored flour paste in the form of a paste was obtained by the same formulation and production method as in Example 1 except that the content was changed to mass%.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 5]
The same formulation as in Example 1 except that 0.05% by mass of locust bean gum in Example 1 was changed to 0.2% by mass of xanthan gum and the amount of water 38.45% by mass was changed to 38.3% by mass. -A paste-like custard-flavored flower paste was obtained by the manufacturing method.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 6]
In Example 1, 3% by mass of the waxy corn-derived starch crosslinked with waxy corn is 6% by mass, 0.05% by mass of locust bean gum is 0.2% by mass of xanthan gum, and 38.45% by mass of water is 35. A pasty-flavored custard-flavored flower paste was obtained by the same formulation and production method as in Example 1 except that the content was changed to 3% by mass.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 7]
Except for adding 25% by mass of palm oil in Example 1 and changing the amount of water from 38.45% by mass to 63.45% by mass, the same formulation and production method as in Example 1 is pasty. A custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 8]
In addition to the addition of 25% by mass of palm oil in Example 1, 3% by mass of phosphate-crosslinked starch derived from waxy corn was changed to 6% by mass, and the amount of water 38.45% by mass was changed to 60.45% by mass. Obtained the paste-like custard-flavored flour paste by the same composition and manufacturing method as Example 1.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

[Comparative Example 9]
The same formulation and production method as in Example 1 except that 25% by mass of palm oil in Example 1 was changed to 55% by mass and the amount of water 38.45% by mass was changed to 8.45% by mass. A custard-flavored flower paste was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 1.

<Refrigeration test>
In accordance with the following evaluation criteria, the water separation state when 20 g of the flour pastes obtained in Examples 1 to 13 and Comparative Examples 1 to 9 were filled in a 100 ml plastic cup and refrigerated at 5 ° C. for 1 week was evaluated. The results are shown in Table 1.

-Evaluation criteria for water separation status-No water separation was observed.
±: Slight water separation was observed.
+: Remarkable water separation was observed.
++: Vigorous water separation was observed.

<Frozen test>
20 g of the flour paste obtained in Examples 1 to 13 and Comparative Examples 1 to 9 was filled in a 100 ml plastic cup, frozen at -20 ° C for 3 weeks, and then thawed overnight in a 10 ° C incubator. The emulsified state was evaluated according to the following evaluation criteria, and the results are shown in Table 2.

Evaluation criteria for emulsified state A: No oil separation was observed.
○: No oil separation was observed, but there was no gloss.
(Triangle | delta): The structure | tissue was a little stiff and some oil component separation was seen.
X: The structure was stiff and significant oil separation was observed.
XX: The structure was destroyed and severe oil separation was observed.

<Physical properties and texture evaluation>
The flour pastes obtained in Examples 1 to 13 and Comparative Examples 1 to 9 were stored refrigerated at 5 ° C. for 24 hours, and then placed in a squeeze bag and spread with a plate cap. Evaluation was performed according to the evaluation criteria of, and the results are shown in Table 3.

-Physical property (spread property) evaluation criteria A: No stickiness, moderate hardness, and extremely good.
○: Slightly hard but good.
○-: Slightly sticky but good Δ: Strong elasticity and poor.
X: Viscosity is strong and poor.
Xx: It is fluid and is extremely poor.

・ Evaluation criteria for texture (melting in the mouth) A: Extremely good melting in the mouth.
○: Good melting in the mouth.
○-: Slight stickiness but good.
Δ: Sticky and slightly defective.
X: Stickiness is intense and it is bad.
Xx: Slightly hard and poor melting.

・ Evaluation criteria for texture (body feeling) ◎: A very good body feeling is felt.
○: A good body feeling is felt.
○-: Body feeling is slightly strong but good △: Body feeling is not felt so much.
X: Dispersibility in the mouth is high and no body feeling is felt.

As can be seen from the above experimental examples, starches derived from waxy starch and galactomannan and flour pastes having an oil content of 5 to 45% by mass are all excellent in refrigeration resistance, freezing resistance, physical properties and texture. On the other hand, flour pastes that do not contain a thickening stabilizer are good for melting in the mouth, but otherwise are poor (Comparative Example 1), and when another thickening stabilizer is used instead of galactomannan It can be seen that although the physical properties and texture are slightly improved, the refrigeration resistance and the freezing resistance are poor (Comparative Example 2 and Comparative Example 3). And it turns out that the refrigeration and freezing tolerance cannot be supplemented by the increase of starch and a thickening stabilizer. (Comparative Examples 4 to 6).
If the oil content is less than 5% by mass, the physical properties and texture are poor (Comparative Examples 7 and 8). If the oil content exceeds 50% by mass, oil separation during freezing can be achieved even if galactomannan is used. In addition to being generated, the texture, especially the body feeling is lost (Comparative Example 9).

<Manufacture of sheet-like flower paste>
Example 14
To 25% by mass of palm oil, 3% by mass of phosphate-crosslinked starch derived from waxy corn and 0.05% by mass of locust bean gum were added and dispersed to obtain an oil phase. Water 37.45 mass%, wheat flour 1 mass%, sugar 30 mass%, WPC (whey protein concentrate) 2 mass%, gelatin 1 mass%, and egg yolk 0.5 mass% were mixed to obtain an aqueous phase. This oil phase and aqueous phase are heated, dissolved, mixed, emulsified, homogenized, heat-sterilized at 100 ° C. for 2 minutes with a scraping-type heating device, filled with pillow in a 0.2 mm-thick polyethylene packaging material, 22 After cooling to ° C., a custard-flavored flower paste in the form of a sheet having a length of 400 mm, a width of 200 mm, and a thickness of 8 mm was obtained.
The obtained flower paste was subjected to a packaging material peelability test and a bakery test described later.

Example 15
The same formulation as in Example 14 except that 3% by mass of the waxy corn-derived starch-crosslinked starch derived from Example 14 was changed to 6% by mass and the amount of water 37.45% by mass was changed to 34.45% by mass. -By the manufacturing method, the custard-flavored flower paste which is a sheet form was obtained.
The obtained flour paste was tested and evaluated in the same manner as in Example 14.

Example 16
In Example 14, 3% by mass of waxy corn-derived phosphate-crosslinked starch is 6% by mass, 0.05% by mass of locust bean gum is 0.2% by mass, and the amount of water is 37.45% by mass. A custard-flavored flour paste in the form of a sheet was obtained by the same formulation and production method as Example 14 except that the content was changed to 3% by mass.
The obtained flour paste was tested and evaluated in the same manner as in Example 14.

[Comparative Example 10]
A custard-flavored flour paste in the form of a sheet was obtained by the same formulation and production method as in Example 14, except that 0.05% by mass of locust bean gum in Example 14 was changed to an equivalent amount of xanthan gum.
The obtained flour paste was tested and evaluated in the same manner as in Example 14.

[Comparative Example 11]
In Example 14, 3% by mass of waxy corn-derived phosphate-crosslinked starch is 6% by mass, locust bean gum 0.05% by mass is xanthan gum 0.2% by mass, and the amount of water is 37.45% by mass 34. A custard-flavored flour paste in the form of a sheet was obtained by the same formulation and production method as in Example 14 except that the content was changed to 3% by mass.
The obtained flour paste was tested and evaluated in the same manner as in Example 14.

<Packaging peelability test>
After the flower pastes obtained in Examples 14 to 16 and Comparative Examples 10 to 11 were refrigerated at 5 ° C. for 24 hours, the packaging material peelability was evaluated according to the following evaluation criteria, and the results are shown in Table 4. It was written in.

-Packaging material peelability evaluation standard (double-circle): The adhesion to a packaging material was not seen at all.
○: Adhesion to the packaging material was not observed at all, but was slightly glossy.
Δ: Slight adhesion to the packaging material was observed.
X: Adherence to a clear packaging material was observed.

<Bakery test>
Using the sheet-like flower pastes obtained in Examples 14 to 16 and Comparative Examples 10 to 11, flower paste folded danishes were produced by the following blending and production methods.
About the obtained flower paste folding danish, the workability at the time of roll-in and the texture of the flower paste portion were evaluated according to the following evaluation criteria, and the results are shown in Table 5 below.

(Combination of Danish fabric)
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 (net), 3 parts by weight of yeast, 0.1 part by weight of yeast food, margarine for kneading 10 Part by mass, 48 parts by mass of cold water, 70 parts by mass of chip-shaped margarine.

(Danish fabric manufacturing method)
Put strong powder, soft flour, skim milk powder, yeast food, kneading margarine in a mixer bowl, mix for 3 minutes using a vertical mixer until each material is uniform at low speed, then add frozen chip-shaped margarine. And mixed for 1 minute at low speed. Furthermore, cold water and whole eggs in which yeast and salt were dissolved were added with stirring, and the mixture was mixed at low speed for 2 minutes, and the kneading temperature was adjusted to 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a -20 ° C. freezer, and was folded three times on a reverse sheeter to obtain 27 layers of Danish dough.

(Fabric paste folded Danish manufacturing method)
The Danish dough is rolled to a thickness of 6 mm, and 50 parts by mass of sheet-like flour paste is placed on 100 parts by mass of the Danish dough, and then wrapped and rolled in three times with a reverse sheeter, and 243 layers A composite fabric which is a laminated fabric (9 layers of flower paste layers) was obtained. After cooling this composite dough at 2 ° C. for 4 hours, it is rolled to a thickness of 10 mm, cut into a width of 30 mm and a length of 150 mm, a single cut is made in the center, and the end is passed through three times, This was placed on a top plate and fermented for 50 minutes with a proofer having a temperature of 34 ° C. and a relative humidity of 80%, and then baked for 14 minutes in a fixed kiln set to 200 ° C. on the top and 180 ° C.

-Roll-in workability (extensibility and adhesion to fabric) evaluation criteria A: moderate 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.

・ Evaluation criteria of texture ◎: A very good mouth melt and a smooth texture with a body feeling.
◯: A good mouth melt and a smooth texture with a body feeling.
Δ: Slightly sticky and slightly defective.
X: Stickiness is intense and it is bad.

  As can be seen from the above experimental examples, the starches derived from waxy starch and galactomannan, and the flower pastes having an oil content of 5 to 45% by mass are all excellent in packaging material release properties, physical properties and texture. On the other hand, when an equal amount of another thickening stabilizer is substituted in place of galactomannan, all of the packaging material peelability, roll-in workability and texture are poor (Comparative Example 10), and the thickening is performed. It can be seen that the extensibility is improved by increasing the amount of the stabilizer added, but the texture and the peelability of the packaging material are not improved (Comparative Example 11).

Claims (5)

  A flour paste comprising starch derived from waxy starch and galactomannan and having an oil content of 5 to 45% by mass.   2. The flour paste according to claim 1, wherein the starch derived from waxy starch is gelatinized swelling-inhibited starch.   The method for producing flour pastes according to claim 1 or 2, wherein the flour paste raw material containing edible oil and fat, waxy starch-derived starch and galactomannan is homogenized and then heated and cooled. A method for producing flower pastes.   The method for producing flour pastes according to claim 3, wherein the heating method is a scraping type heating device.   The method for producing flour pastes according to claim 3 or 4, comprising a step of dispersing starch and / or galactomannan derived from waxy starch in the oil phase.