JP2015171357A - Fillings, method of producing fillings, and method of evaluating fillings - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fillings that have excellent flavor, solubility in the mouth, and thermostable shape retention, and that particularly have the essential thermostable shape retention against the heating by an oven in dry heat or in wet heat environment, and to provide a method of producing fillings and a method of evaluating fillings.SOLUTION: Fillings are prepared by mixing and emulsifying fat, carbohydrate, milk protein raw material, methyl cellulose, and other aqueous components. Since such fillings have excellent flavor, solubility in the mouth, thermostable shape retention, and can be produced stably, they can be used by being squeezed on confectionery or bread, or baked after enclosed therein, etc.

Description

  The present invention relates to fillings used in confectionery, bread making, and the like, and more particularly to fillings having good heat-resistant shape retention, a method for producing fillings, and a method for evaluating fillings.

  Fillings are used in a wide range of fields such as Western confectionery, bread and prepared dishes. At this time, an important characteristic required for the fillings is heat-resistant shape retention that can maintain the original shape as it is even after heat treatment such as baking. For example, in the case of fillings that do not have heat-resistant shape retention, they are easily melted when heat-treated by baking or the like, and flow out or erupt from the inside of Western confectionery, bread, side dishes, and the like. Further, important characteristics required for the fillings are the suitability for craftsmen to wrap the fillings into the dough, and the filling suitability for easily filling the fillings into the dough. For example, it is convenient that the bread dough can be mechanically filled when a baker or the like makes bread.

  The demand for fillings with improved heat-retaining properties is higher than ever. Therefore, it has been studied to improve the heat-resistant shape retention by increasing the blending amount of starch in confectionery and bread fillings. However, when the blending amount of starch is increased in the fillings, the heat-resistant shape retention can be improved, but the texture has a paste-like character unique to starches. Also, a method of using a whey protein concentrate (hereinafter sometimes referred to as WPC) for the purpose of achieving both improved heat-resistant shape retention and improved texture of fillings (Patent Document 1). A method using soybean protein (Patent Document 2), a method using egg white (Patent Document 3), and the like have been proposed.

  For the purpose of improving the heat-resistant shape retention of cheeses, a method using methylcellulose (Patent Document 4) has been proposed. Here, the method of mix | blending methylcellulose with cheeses including imitation cheese etc. is proposed.

JP-A 63-167735 JP-A-4-131060 Japanese Patent Laid-Open No. 10-191891 Japanese Patent Publication No. 6-40797

  However, as disclosed in Patent Document 1, when WPC is used for fillings, it has a powdery texture, and when heat-treated, the emulsified state becomes unstable and the fats and oils may be separated. It was. Moreover, like patent document 2, when soybean protein was used, generation | occurrence | production of soybean allergy might be anxious and it might felt the bean-like flavor. Furthermore, as in Patent Document 3, when egg white is used, there is a concern about the occurrence of egg allergy.

  Patent Document 4 describes dry cheese that has heat-resistant shape retention and can be reheated even when heated by microwaves. However, such dried cheeses and confectionery and bread fillings are clearly different in their water content, and their properties are very different. Specifically, confectionery and bakery fillings are in the form of a paste. From their use, heat-resistant shape retention under squeezed conditions on confectionery, bread, etc. Heat-resistant shape retention under damp heat is required.

  That is, Patent Document 4 describes cheeses and dry cheeses that are cooled and solidified by blending methylcellulose, and only describes that they have heat-resistant shape retention even when heated by microwaves. That is, although Patent Document 4 describes heat-resistant shape retention property heated by microwaves, it describes and suggests heat-resistant shape retention property that is heated in an oven under dry heat or wet heat specific to fillings. It was not, and it was different from the technology that can be applied to fillings.

  Therefore, as a result of intensive studies to solve these problems, the present inventors have mixed and emulsified fats, carbohydrates, milk protein materials, and methylcellulose to emulsify flavor, mouthfeel, and heat resistance. It has good shape, especially when it is heated in an oven under the dry heat or wet heat specific to fillings, it can be found that fillings with heat-resistant shape retention can be obtained. The inventors have found that the shape-retaining property is maintained well even when squeezed out or wrapped in them and fired, thereby completing the present invention.

  The present invention has been made in view of the above circumstances, and has good flavor, mouthfeel, heat-resistant shape retention, and can be stably produced, a method for producing fillings, and fillings The purpose is to provide an evaluation method.

  Therefore, the fillings of the present invention are obtained by mixing and emulsifying fats and oils, carbohydrates, milk protein materials, methylcellulose, and other aqueous components.

  Further, the fillings of the present invention comprise 12 to 45% by weight of fat and oil, 0.1 to 6.5% by weight of carbohydrate, 0.1 to 7.5% by weight of milk protein material, and 0.1 to 4 of methylcellulose. It is preferable to contain 0.8% by weight, 45 to 75% by weight of other aqueous components, and 100% by weight of the total of these components.

  Further, in the fillings of the present invention, the carbohydrate is preferably starch, and the hardness at 10 ° C. is preferably 35 to 180 g.

  On the other hand, the manufacturing method of the fillings of this invention mixes and emulsifies fats and oils, a carbohydrate, a milk protein raw material, methylcellulose, and another aqueous component.

  Moreover, the manufacturing method of the fillings of this invention is 12-45 weight% of fats and oils, 0.1-6.5 weight% of carbohydrates, 0.1-7.5 weight% of milk protein raw materials, and 0.1% of methylcellulose. It is preferable to mix 1 to 4.8% by weight and other aqueous components at 45 to 75% by weight and so that the total of these components is 100% by weight.

  Moreover, the evaluation method of the fillings of the present invention is that the fillings obtained by mixing and emulsifying oils and fats, carbohydrates, milk protein materials, methylcellulose, and other aqueous components at 150 to 250 ° C. Confirm that there is shape retention after baking under dry heat for 20 minutes and / or confirm that there is shape retention after baking under wet heat at 100-200 ° C for 5-40 minutes It becomes.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the fillings, the manufacturing method of fillings, and the evaluation method of fillings which are favorable in flavor, mouthfeel, heat-resistant shape retention property, and can be manufactured stably.

It is a table | surface which shows the result of the test 1 for specifying the suitable content rate of fats and oils in the fillings which concern on embodiment of this invention. It is a table | surface which shows the result of the test 2 for specifying the suitable content rate of the carbohydrate in the fillings which concern on embodiment of this invention. It is a table | surface which shows the result of the test 3 for specifying the suitable content rate of the milk protein raw material in the fillings which concern on embodiment of this invention. It is a table | surface which shows the result of the test 4 for specifying the suitable content rate of the methylcellulose in the fillings which concern on embodiment of this invention.

  Hereinafter, preferred embodiments of the present invention will be described in detail. The fillings of the present embodiment are characterized by mixing and emulsifying fats and oils, carbohydrates, milk protein materials, methylcellulose, and other aqueous components.

  The fats and oils in the present embodiment refer to all edible fats and oils and are not particularly limited as long as they are generally used for food. As the fats and oils in the present embodiment, for example, rapeseed oil, corn oil, olive oil, palm oil, sunflower oil, safflower oil, soybean oil, canola oil and other vegetable oils, and beef fat, lard, fish oil, milk fat and other animal oils alone Or it can use as a mixture of 2 or more types.

  The content of fats and oils in the fillings of this embodiment is preferably 12 to 45% by weight, more preferably 13 to 44% by weight, still more preferably 14 to 43% by weight, and still more preferably based on the total amount of fillings. 15 to 41 wt%, more preferably 15 to 40 wt%, more preferably 16 to 40 wt%, more preferably 17 to 40 wt%, more preferably 18 to 40 wt%, more preferably 19 to 40 wt% More preferably, it is 20 to 40% by weight. At this time, if the content of fats and oils is less than 12% by weight, the texture of the actually obtained fillings tends to be dull and the mouthfeel tends to deteriorate. On the other hand, when the content of fats and oils exceeds 45% by weight, the state of emulsification becomes unstable and the fats and oils components are easily separated, which is not preferable.

  The shape of the oil and fat in the present embodiment is not particularly limited, and may be any known shape such as a liquid, a paste, a paste, a powder, and a solid. Moreover, what is called an emulsion of the state which preliminarily emulsified fats and water with the stirring apparatus and / or the shearing apparatus may be sufficient.

  The carbohydrate in the present embodiment refers to all carbohydrates and is not particularly limited as long as it is generally used for food. As the carbohydrate in the present embodiment, for example, starch, modified starch, dextrin, sucrose, fructose, glucose, maltose, lactose, galactose, dietary fiber, sugar alcohols and the like can be used alone or as a mixture of two or more. Here, among the carbohydrates, preferably starches, more preferably processed starch, and among the modified starches, hydroxypropylated phosphoric acid crosslinked starch is preferable.

  The carbohydrate content in the fillings of this embodiment is preferably 0.1 to 6.5% by weight, more preferably 0.2 to 6.0% by weight, and even more preferably 0%, based on the total amount of fillings. 0.2-5.5 wt%, more preferably 0.3-5.0 wt%, more preferably 0.5-5.0 wt%, more preferably 0.5-4.5 wt%, and even more preferably Is 0.5 to 3.5% by weight, more preferably 1.0 to 3.0% by weight. At this time, if the carbohydrate content is less than 0.1% by weight, the heat-resistant shape retention property is lowered under dry heat, such being undesirable. On the other hand, if the carbohydrate content exceeds 6.5% by weight, the hardness increases, the texture becomes worse, and the hardness increases, so that the liquid feeding suitability (ease of fluid flow) at the actual manufacturing site is increased. It is not preferable because it gets worse.

  The shape of the carbohydrate in the present embodiment may be any known shape such as a liquid, a paste, a paste, a powder, and a solid.

  The milk protein material in the present embodiment is not particularly limited as long as it is mainly composed of milk protein or a milk protein material having a high milk protein content and is generally used for food. Examples of milk protein materials in the present embodiment include caseins such as acid casein and rennet casein, milk protein concentrate (hereinafter sometimes referred to as MPC), whey protein concentrate (WPC), and the like. Milk protein concentrated by this membrane separation technology, dried milk protein separated by ion exchange resin technology such as Whey Protein Isolate (hereinafter sometimes referred to as WPI) Casein sodium, which is a food additive, can be used alone or as a mixture of two or more.

  The content of the milk protein material in the fillings of this embodiment is preferably 0.1 to 7.5% by weight, more preferably 0.4 to 7.2% by weight, and still more preferably based on the total amount of fillings. Is 0.8 to 6.9% by weight, more preferably 1.2 to 6.6% by weight, still more preferably 1.6 to 6.3% by weight, still more preferably 2.0 to 6.0% by weight, More preferably, it is 2.0 to 5.0 weight%, More preferably, it is 3.0 to 6.0 weight%. At this time, if the content of the milk protein material is less than 0.1% by weight, the emulsified state of the actually obtained fillings tends to be unstable. On the other hand, when the content of the milk protein material exceeds 7.5% by weight, the hardness increases, the texture becomes worse, and the hardness increases, which is preferable because the liquid feeding property at the actual manufacturing site is deteriorated. Absent.

  The methyl cellulose in the present embodiment is one in which the hydroxyl group of glucose constituting cellulose is substituted with a methoxy group. As methylcellulose in the present embodiment, methylcellulose sold as a food additive can be used.

  The content of methylcellulose in the fillings of this embodiment is preferably 0.1 to 4.8% by weight, more preferably 0.1 to 4% by weight, and still more preferably 0.2%, based on the total amount of fillings. -3% by weight, more preferably 0.3-3% by weight, and still more preferably 0.5-3% by weight. At this time, when the content of methylcellulose is less than 0.1% by weight, the heat-resistant shape retention property under wet heat of the actually obtained fillings tends to be deteriorated. On the other hand, if the content of methylcellulose exceeds 4.8% by weight, the state of emulsification becomes unstable and the oil and fat components are easily separated, which is not preferable.

  In the methylcellulose in the present embodiment, it can be charged (added) after the temperature inside the emulsifier (preparation tank) for preparing the raw materials for producing fillings becomes 40 ° C. or higher. In methyl cellulose, the dissolution temperature is as low as 40 ° C. or lower, and when methyl cellulose is added to a preparation liquid having a temperature higher than 40 ° C., methyl cellulose has a property of being dispersed without being dissolved. By cooling below, methylcellulose is dissolved. By applying this property, after the temperature inside the emulsifier becomes 40 ° C. or higher, methyl cellulose is added, and then the temperature inside the emulsifier is cooled to 40 ° C. or lower to obtain the fillings of this embodiment. It may be manufactured.

  Moreover, you may make the fillings of this embodiment contain the milk protein raw material with a high lactose content as components other than the milk protein raw material mentioned above. As milk protein material with high lactose content in this embodiment, skim milk powder, whole milk powder, buttermilk powder, whey powder etc. can be used individually or as a mixture of 2 or more types, for example. Here, in the fillings of this embodiment, the flavor of fillings can be improved by containing a milk protein raw material with a high lactose content. The milk protein material with a high lactose content has a high lactose content, so it tends to be burned more easily than the milk protein material described above when heat-treated, and the amount to be used is set appropriately according to the heating that the fillings receive It is desirable to do.

  The content of the milk protein material having a high lactose content in the fillings of the present embodiment is preferably 0.5 to 20% by weight, more preferably 0.7 to 15% by weight, and still more preferably based on the total amount of fillings. Is 0.8 to 12% by weight, more preferably 1 to 10% by weight, and still more preferably 2 to 5% by weight.

  In addition to the milk protein material having a high lactose content, the fillings of the present embodiment may further contain other aqueous components. As other aqueous components, for example, salt, fragrance, sodium acetate and the like, and water can be used as the remaining amount.

  The content of the aqueous component in the fillings of this embodiment is preferably 45 to 75% by weight, more preferably 47 to 72% by weight, and further preferably 49 to 69% by weight, based on the total amount of fillings.

  The fillings of this embodiment may contain other auxiliary materials used for normal fillings to the extent that the effects of the present invention are not impaired. Other auxiliary materials include, for example, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, agar, glucomannan, gelatin, etc. Emulsifiers such as thickening polysaccharides, monoglycerides, organic acid monoglycerides, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, fragrances, colorants, pH adjusters, antioxidants, etc. Can be used.

  For example, in the case of producing cheese-flavored fillings (cheese filling) as the fillings of the present embodiment, by replacing some of the fats, carbohydrates, and milk protein materials with cheese, cheese filling with higher palatability is obtained. Can be manufactured. The cheese refers to known cheeses such as natural cheese and process cheese, and their similar products in general, and the type thereof is not particularly limited.

  Natural cheese is milk and raw milk prepared by adding dairy products to coagulate milk by coagulating by lowering pH such as fermentation of lactic acid bacteria and / or adding (compounding) enzymes such as rennet. After the preparation, the whey is removed from this curd to make it into a solid form, or it is an aged product. As natural cheese in this embodiment, for example, Edam, Gouda, Kanthal, Fontina, Cheshire, Cheddar, Gloucester, Derby, Lycester, Svecia, Dunlop, Turunma, Grana, Parmesan, Emmental, Gruyère, Bofort, Helgarto Ost, Asiago , Spritz, Scamorze, Probolone, Casio Caballo, Mozzarella, Cecil, Casselli, Kashcabal, Perenica, Saint Pauline, Carfily, Lancashire, Trappist, Providence, Elb, Limburg, Romajour, Münster, Chiljit, Bashrammondor, Rumde, Steinschächer , Brick, Stilton, Rockfall, Gorgonzola, Dana Blue, Misera, Wensleydale, Bleuー, Gummel Ost, Adel Ost, Tyroleau Grouse, Edel Pilzcase, Aura, Cottage, Mozzarella, Pizza, Queso Blanco, Brie, Belpese, Malwar, Camembert, Caledresto, Nuchertel, Shauls, Colwich, Luctic, Quarque, Bondon, Petti Swiss , Cream, chromie, york, cambridge, mascarpone, ricotta, misost, brim ost, yette ost, chinchka, urda, mitisla, manur, rule, feta, syrene, halomi, tick, domiata, miste, but other known natural If it is generally used as edible including cheese, it will not be specifically limited.

  Processed cheese refers to one or more natural cheeses as a raw material, which is added and mixed with food or food additives as necessary, and then melted and emulsified by heating. As the process cheese in this embodiment, in addition to what is referred to as a general process cheese, for example, cheese food, cheese-like food, cheese analog, imitation cheese, and other known process cheeses, If it is generally used as edible, it will not specifically limit.

  The manufacturing method of the fillings of this embodiment is characterized by mixing and emulsifying fats and oils, carbohydrates, milk protein materials, methylcellulose, and other aqueous components.

  Moreover, the manufacturing method of the fillings of this embodiment is 12 to 45 weight% of fats and oils, 0.1 to 6.5 weight% of carbohydrates, 0.1 to 7.5 weight% of milk protein materials, and 0 of methylcellulose. 0.1 to 4.8% by weight, and other aqueous components are preferably mixed at 45 to 75% by weight, and mixed and emulsified so that the total of these components is 100% by weight. .

  In the manufacturing method of the fillings of the present embodiment, specifically, fats and oils, starches, and milk protein materials as main raw materials excluding methylcellulose, and auxiliary raw materials such as skim milk powder, salt, thickening polysaccharides, emulsifiers, and fragrances And water may be put into the emulsifier (preparation tank) and stirred while heating. Next, after confirming that the internal temperature of the emulsifier is 60 ° C. or higher, methylcellulose is added (added) and stirred while heating again. The temperature at the end of the heating may be a temperature at which the fluid inside the emulsifier can be emulsified, but from the viewpoint of effectively sterilizing the fluid, preferably 60 to 100 ° C, more preferably 70 to 100 ° C, More preferably, it is 80-100 degreeC, More preferably, it is 90-100 degreeC. Examples of the emulsifiers used for this emulsification / heating (emulsification / sterilization) include cooker type emulsifiers, kettle type emulsifiers, stefan type emulsifiers, and surface scraping type emulsifiers. It is not particularly limited as long as it is a compounding tank having a function of emulsifying while heating the fluid inside.

  Thereafter, in the method for producing the fillings of the present embodiment, the emulsified and sterilized fillings are subjected to a homogenization pressure of preferably 2 to 30 MPa, more preferably 3 to 25 MPa, and still more preferably using a high-pressure homogenizer. The homogenization is preferably performed at 4 to 20 MPa, more preferably about 5 to 15 MPa. At this time, if the homogenization pressure is less than 2 MPa in the homogenization treatment, the fat globule diameter of the fillings varies, and the fats and oils are easily separated during storage of the fillings. On the other hand, when the homogenization pressure exceeds 30 MPa in the homogenization treatment, breakdown occurs in the starch particles of the fillings, which is not preferable.

  Then, in the manufacturing method of the fillings of this embodiment, the fillings which completed the homogenization process are filled in a container etc. at 40-70 degreeC, for example, and it cools to 10 degrees C or less, and is set as a final product.

  The fillings of this embodiment preferably have a hardness at 10 ° C. of 35 to 180 g, more preferably 35 to 170 g, still more preferably 35 to 160 g, still more preferably 35 to 150 g, still more preferably 40 to 140 g, still more preferably. 45-130 g. For evaluation (measurement) of this hardness, the following method can be used. First, 50 g of fillings are filled in a beaker (50 ml capacity) and adjusted to 10 ° C. Then, using a rheometer, the sample stage on which the fillings are placed is raised toward a spherical plunger with a diameter of 10 mm at a speed of 5 cm / min and the penetration distance is set to 5 cm, and the plunger is moved to the plunger. The weight (g) of the applied upper yield point can be measured and evaluated as hardness. Since the fillings of this embodiment exhibit such a certain hardness, the fillings have the suitability for embedding the fillings into the fabric, the filling suitability for easily filling the filling into the fabric, etc. ing.

The fillings of this embodiment have good heat-resistant shape retention (excellent heat-resistant shape retention). In this embodiment, “good heat-resistant shape retention” means that the edges of the fillings remain after the fillings are fired under a certain condition, and the fillings are not out of shape. The following method can be used for the evaluation (measurement) of the heat-resistant shape retention. First, the filling is squeezed out with a squeezed bag fitted with a star-shaped metal mouth, and the fillings are fired under certain conditions. And after this baking, the edge and shape retention of fillings can be visually observed and evaluated according to the following criteria.
◎: The edge is clearly left and is not deformed. ○: The edge is slightly rounded but is not deformed. △: The edge is rounded and out of shape. ×: Completely mold Collapsed

  There are two types of firings, dry heat and wet heat, and the heat-resistant shape retention can be evaluated by different methods. That is, in heat-resistant shape retention under dry heat, a filter paper is laid on a petri dish, water is dropped in 1 ml, and then the fillings are squeezed out, for example, baked at 220 ° C. for 12 minutes, and then according to the above-mentioned criteria. Can be evaluated. On the other hand, in heat-resistant shape retention under wet heat, filter paper is spread on a petri dish, water is dropped in 1 ml, fillings are squeezed on it, the lid of the petri dish is closed, and then fired at 130 ° C. for 20 minutes, for example. After that, it can be evaluated according to the above-mentioned criteria.

  In heat-resistant shape retention under dry heat, it is assumed that the fillings are squeezed onto confectionery or bread and baked in an oven or the like. That is, as a temperature condition for firing in the evaluation of heat-resistant shape retention under dry heat, it is preferably 150 to 250 ° C., more preferably 170 to 250 ° C., further preferably 180 to 250 ° C., further preferably 200 to 250 ° C. More preferably, it is 200-240 degreeC, More preferably, it is 210-230 degreeC. Moreover, as a holding time of baking, Preferably it is 5 to 20 minutes, More preferably, it is 5 to 18 minutes, More preferably, it is 7 to 17 minutes, More preferably, it is 8 to 16 minutes, More preferably, it is 9 to 15 minutes, More preferably 10 to 14 minutes, more preferably 11 to 13 minutes.

  In heat-resistant shape retention under wet heat, it is assumed that fillings are wrapped in confectionery or bread and baked in an oven or the like. That is, in the evaluation of heat-resistant shape retention under wet heat, the temperature condition for firing is preferably 100 to 200 ° C, more preferably 100 to 180 ° C, still more preferably 100 to 170 ° C, still more preferably 100 to 160 ° C, More preferably, it is 110-150 degreeC, More preferably, it is 120-140 degreeC. The holding time for firing is preferably 5 to 40 minutes, more preferably 10 to 30 minutes, further preferably 12 to 28 minutes, further preferably 15 to 25 minutes, still more preferably 16 to 24 minutes, and further preferably 17 to 23 minutes, more preferably 18-22 minutes.

  Thus, since the fillings of this embodiment have good heat-resistant shape retention, for example, when used for confectionery or bread making, the fillings do not melt or deform even when heated in an oven or the like. Therefore, it can be suitably used as an ingredient included in confectionery or bread.

The fillings of this embodiment have good mouthfeel (excellent in mouthfeel). For the evaluation of the mouth, for example, sensory evaluation based on the following criteria can be used.
◎: Very good mouthfeel ○: Good mouthfeel △: Somewhat heavy ×: Sticky and heavy

  The fillings of this embodiment have good emulsion stability (excellent emulsion stability). For the evaluation of the emulsification stability, a method of observing the appearance of the melt immediately after heating and stirring in the manufacturing process of fillings or the like can be used. Specifically, if there is no oil-off in the melt immediately after heating and stirring of the fillings, it can be evaluated that the emulsion stability is good. That is, immediately after heating and stirring of the fillings, the state where the oil and fat is released from the tissue and an oil film is formed on the surface (also referred to as an oil-off state or an oil separation state) The state where there is no such oil-off can be evaluated as having good emulsification stability.

  The method for evaluating fillings according to the present embodiment is obtained by mixing 5 to 20 fillings obtained by mixing and emulsifying oils and fats, carbohydrates, milk protein materials, methylcellulose, and other aqueous components at 150 to 250 ° C. Confirm that there is shape retention after firing under dry heat for 5 minutes and / or confirm that there is shape retention after firing under wet heat at 100-200 ° C for 5-40 minutes. Features.

  As a method for evaluating the fillings of this embodiment, it is preferable to further confirm that the hardness at 10 ° C. is 35 to 180 g, and further confirm that the mouthfeel and emulsion stability are good. Is preferred. If the evaluation method of the fillings of this embodiment is performed in this way, it becomes possible to provide fillings having good flavor, mouthfeel, emulsion stability, and heat-resistant shape retention.

  Hereinafter, the test performed in order to identify the suitable combination (content ratio) of fats and oils, carbohydrates, milk protein materials, and methylcellulose in the fillings of this embodiment will be described. Specifically, fillings were prepared by the following method using the formulations shown in FIGS. In these figures, the composition of the raw materials for fillings and the evaluation results of hardness, heat-resistant shape retention, mouthfeel, and emulsification stability are shown. FIG. 1 shows a suitable composition of fats and oils, FIG. 2 relates to a test conducted to identify a preferred formulation of carbohydrates, FIG. 3 a preferred formulation of milk protein material, and FIG. 4 to identify a preferred formulation of methylcellulose.

  As fats and oils, rapeseed oil, starches, hydroxypropylated phosphate cross-linked starch (manufactured by Matsutani Chemical Co., Ltd.), milk protein materials, MPC (manufactured by Fontera Co., Ltd.), methylcellulose, skim milk powder, salt, flavoring, sodium acetate, and Water was put into a Stephan cooker (manufactured by Stephan) and stirred at 1000 rpm while directly heated with steam. At this time, first, rapeseed oil, hydroxypropylated phosphate cross-linked starch, MPC, skim milk powder, salt, flavor, sodium acetate, and water were put into an emulsifier (preparation tank) and stirred while heating. Next, after confirming that the temperature inside the Stefan cooker was 60 ° C. or higher, methylcellulose was added and stirred while heating again. Then, after the temperature inside the Stefan cooker reached 92 ° C., the mixture was stirred and held for 1 minute to sterilize, and then the emulsion stability of the melt was evaluated.

  Then, using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.), the mixture was homogenized at a homogeneous pressure of 10 MPa, filled in a container, and cooled to 10 ° C. or lower with a refrigerator. The obtained fillings were sensory-evaluated (specialized evaluation: N = 5) with a specialized panel, measured for hardness at 10 ° C., baked in an oven, and heat-resistant under dry and wet heat. The shape retention was evaluated.

(Evaluation of emulsion stability)
Immediately after the fillings were heated and stirred, the appearance of the melt was observed. At this time, the state where the oil and fat was liberated from the structure of the fillings by heating and an oil film was formed on the surface was evaluated as having poor emulsion stability (oil off). Moreover, the state without oil-off was evaluated as having good emulsion stability.

(Measurement of hardness)
First, 50 g of the actually produced fillings were filled in a beaker (50 ml capacity) and adjusted to 10 ° C. Next, using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), the sample stage on which the fillings are placed is directed to a spherical plunger having a diameter of 10 mm at a speed of 5 cm / min and the needle penetration distance is set to 5 cm. It was set and raised, and the weight (g) of the upper yield point applied to the plunger was measured and evaluated as hardness.

(Evaluation of heat-resistant shape retention)
The fillings were squeezed out with a squeezed bag equipped with a star-shaped metal mouth, and fired under the following conditions. After firing, the shape retention of the edge was visually observed and evaluated according to the following criteria. Two types of methods, dry heat and wet heat, were used for this baking. In heat-resistant shape retention under dry heat, filter paper was spread on a petri dish, water was added dropwise in 1 ml, the filling was squeezed out and baked at 220 ° C. for 12 minutes, and then evaluated according to the following criteria. Heat-resistant shape retention under wet heat is evaluated according to the following criteria after placing filter paper on the petri dish, dropping water in 1 ml, squeezing the filling, closing the lid of the petri dish, and baking at 130 ° C. for 20 minutes. did.

◎: The edge is clearly left and is not deformed. ○: The edge is slightly rounded but not deformed. △: The edge is rounded and rounded. doing

(Evaluation of the mouth)
With the fillings cooled to 10 ° C. or lower, evaluation was performed according to the following criteria by five professional panels.

◎: Very good mouthfeel ○: Good mouthfeel △: Somewhat heavy ×: Sticky and heavy

(1) About the content of fats and oils As shown in FIG. 1, the blending amount of fats and oils (rapeseed oil in the figure) is 10% by weight, 20% by weight, 30% by weight, 40% by weight, and 50% by weight. Each was evaluated for hardness, heat-resistant shape retention, mouth-feel, and emulsion stability. Other main raw materials were 2% by weight of processed starch, 4% by weight of MPC, and 1% by weight of methylcellulose.

  As other raw materials, 4% by weight of skim milk powder, 1% by weight of sodium chloride, 0.5% by weight of fragrance, 0.5% by weight of sodium acetate, and water as the remaining amount were contained. The same applies to the tests shown in FIGS. In Comparative Example 1, the fats and oils were blended in an amount of 30% by weight, fillings were produced without blending other main raw materials, and each item was evaluated.

  As a result, the fillings of Comparative Example 1 had good mouthfeel, but had no heat-resistant shape retention and poor emulsification stability. Further, in the fillings (comparative example 2) having a fat content of 10% by weight, the mouthfeel was good, but the heat-resistant shape retention was insufficient under either dry heat or wet heat, and the emulsion stability. Was bad. Further, in the fillings (Comparative Example 3) having a fat and oil content of 50% by weight, the mouth-feeling and heat-resistant shape retention were good, but the emulsification stability was poor. In other words, they did not have the target quality. On the other hand, the fillings (Examples 1 to 3) having a fat content of 20 to 40% by weight have good mouthfeel, heat-resistant shape retention and emulsion stability, and have the target quality. Met.

(2) About Carbohydrate Content As shown in FIG. 2, the content of carbohydrate (modified starch in the figure) is 0 wt%, 0.5 wt%, 1.5 wt%, 2.5 wt%, Fillings were produced at 5% by weight and 7% by weight, and the hardness, heat-resistant shape retention, mouthfeel, and emulsion stability were evaluated for each. Other main raw materials were 33% by weight of fats and oils, 4% by weight of MPC, and 1% by weight of methylcellulose.

  As a result, in the fillings having a carbohydrate content of 0% by weight (Comparative Example 4), the mouthfeel was very good, but the heat-resistant shape retention under dry heat was insufficient and the emulsion stability was poor. Met. In addition, the fillings having a carbohydrate content of 7% by weight (Comparative Example 5) had good heat-resistant shape retention and emulsification stability, but they had poor mouthfeel and were heavy and heavy. It was not equipped with quality. On the other hand, the fillings (Examples 4 to 7) having a carbohydrate content of 0.5 to 5% by weight have good mouthfeel, heat-resistant shape retention and emulsion stability, and have target quality. It was.

(3) Content of milk protein material As shown in FIG. 3, the amount of milk protein material (MPC in the figure) is set to 0% by weight, 2% by weight, 6% by weight, and 8% by weight. Each was evaluated for hardness, heat-resistant shape retention, mouth-feel, and emulsion stability. Other main raw materials were 33% by weight of fats and oils, 2% by weight of carbohydrates, and 1% by weight of methylcellulose.

  As a result, the fillings having a milk protein material content of 0% by weight (Comparative Example 6) had a very good mouthfeel, but had insufficient heat-resistant shape retention under dry heat, and emulsion stability. Was bad. In addition, the fillings having a carbohydrate content of 8% by weight (Comparative Example 7) had good heat-resistant shape retention and emulsification stability, but they had poor mouthfeel and were heavy and slippery. It was not equipped with quality. On the other hand, fillings (Examples 8 and 9) having a milk protein material content of 2 to 6% by weight have good mouthfeel, heat-resistant shape retention and emulsification stability, and have target quality. It was.

(4) About the content of methylcellulose As shown in FIG. 4, the blending amount of methylcellulose is 0 wt%, 0.5 wt%, 0.8 wt%, 1.5 wt%, 3 wt%, 5 wt%. As described above, the fillings were produced, and the hardness, heat-resistant shape retention, mouthfeel, and emulsion stability were evaluated for each. Other main raw materials were 33% by weight of fats and oils, 2% by weight of carbohydrates, and 4% by weight of milk protein material.

  As a result, in the fillings having a methylcellulose content of 0% by weight (Comparative Example 8), the mouthfeel was very good and the emulsion stability was good, but the heat-resistant shape retention under wet heat was insufficient. there were. In addition, the fillings (comparative example 9) having a methyl cellulose content of 5% by weight had good mouthfeel and heat-resistant shape retention, but had poor emulsification stability, and these had target quality. It was not a thing. On the other hand, the fillings (Examples 10 to 13) having a methylcellulose content of 0.5 to 3% by weight have good mouthfeel, heat-resistant shape retention and emulsification stability, and have target quality. It was.

  The preferred embodiments and examples of the fillings, the manufacturing method of the fillings, and the evaluation method of the fillings of the present invention have been described above, but the present invention is not limited to these embodiments and examples. Needless to say, various modifications can be made within the scope of the present invention. For example, the oil and fat component can be appropriately changed by including other liquid oil different from the examples.

  INDUSTRIAL APPLICABILITY The present invention can be suitably used in the case of producing fillings that are squeezed on confectionery, bread or the like, wrapped in them, and baked.

Claims (7)

  Fillings made by mixing and emulsifying fats and oils, carbohydrates, milk protein materials, methylcellulose, and other aqueous components.   Oils and fats 12-45%, carbohydrates 0.1-6.5%, milk protein material 0.1-7.5%, methylcellulose 0.1-4.8%, other aqueous components The fillings according to claim 1, wherein 45 to 75% by weight is contained, and the total of these components is 100% by weight.   The fillings according to claim 1 or 2, wherein the carbohydrates are starches.   The fillings according to any one of claims 1 to 3, wherein the hardness at 10 ° C is 35 to 180 g.   A method for producing fillings, characterized by mixing and emulsifying oils, fats, carbohydrates, milk protein materials, methylcellulose, and other aqueous components.   Oils and fats 12-45%, carbohydrates 0.1-6.5%, milk protein material 0.1-7.5%, methylcellulose 0.1-4.8%, other aqueous components 6. The method for producing fillings according to claim 5, wherein 45 to 75% by weight is mixed so that the total of these components is 100% by weight.   Filling products obtained by mixing and emulsifying fats and oils, carbohydrates, milk protein materials, methylcellulose, and other aqueous components are calcined after baking at 150 to 250 ° C. under dry heat for 5 to 20 minutes. A method for evaluating fillings, characterized by confirming that there is a shape-retaining property and / or confirming that there is a shape-retaining property after firing at 100-200 ° C. under wet heat for 5-40 minutes.

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