JP2019076074A - Oil-in-water emulsified oil-and-fat composition and filling material for bakery containing the same - Google Patents

Abstract

To provide an oil-in-water emulsified oil-and-fat composition capable of producing a filling material for bakery having a smooth and melting texture and less change in texture with time.SOLUTION: There are provided: an oil-in-water emulsified oil-and-fat composition which comprises 54 to 65 mass% of a water content, 14 to 34 mass% of an oil content and 7 to 19 mass% of a sugar content, wherein the protein content is 3.0 to 10 mass%; and a filling material for bakery containing the same.SELECTED DRAWING: None

Description

  The present invention provides an oil-in-water emulsified oil / fat composition capable of producing a filling material for a bakery having a smooth and mellow texture and little change in the daily eating texture, and a filling for a bakery having the above characteristics. It relates to the material.

An egg tart obtained by filling a pudding liquid as a filling material in baked confectionery dough such as cup-shaped tart dough or cookie dough and baking it has a texture that makes the filling material part smooth and melts. is there.
In addition, it can be obtained by filling and baking in a confectionery dough such as tart dough or cookie dough in which a variety of confectionery materials are added to cream cheese and formed into a cup shape, or in a shaped and fired tart cup. Tart confectionery is also characterized by the smooth and melt texture of the filling portion.

However, since the pudding liquid is mainly composed of eggs and cream and is liquid, it can be used only for filling into molded baked confectionery such as emboss or egg tart.
Also, cream cheese is very expensive.
For this reason, it is replaced with pudding liquid and cream cheese, and using flower paste is performed.
This flour paste is generally obtained by mixing starches such as wheat flour and grain starch, milk, sugar, eggs, water and the like, and then heating to gelatinize, and is generally rich in viscoelasticity. It shows physical properties and texture. Therefore, in addition to the fact that it is a slightly harder physical property to be used for the above-mentioned application, when this flower paste is further used for a bakery, there is a problem that its sugar and protein components become hardened by baking and become harder. there were.
Therefore, in general, viscosity adjustment is performed by mixing an aqueous component such as water, milk, or a fresh cream with the flour paste for viscosity adjustment immediately before producing the bakery dough.

However, when water or milk is used, it is difficult to uniformly mix it with a flour paste with high visco-elasticity, and it becomes easy to separate water at the time of baking, especially at the time of refrigerated storage after baking, especially at refrigerated or frozen storage There was a problem of In the case of using a fresh cream, although the mixing properties are somewhat good, there is a problem that the oil tends to be separated at the time of baking, and particularly at the time of storage under refrigeration or freezing after baking.
Therefore, a cream composition in which shortening, margarine and fat spread are mixed with flower paste (see, for example, Patent Document 1), and a cream composition in which an oil-in-water emulsion having a specific viscosity is mixed with flower paste (see, for example, Patent Document 2) , A cheesecake material (see, for example, Patent Document 3) obtained by adding a specific amount of eggs and fresh cream to cream cheese, a baked confectionery material (see, for example, Patent Document 4) in which a whipped cream having a specific particle diameter is kneaded There is.

However, although the method described in Patent Document 1 produces a smooth and melt texture, there is a problem that oil separation occurs at the time of baking, and the method described in Patent Document 2 has a texture with a baldness although it has a texture The method of Patent Document 3 has a problem that it becomes a heavy texture due to the formation of egg gel, and the method of Patent Document 4 has a light texture, but it has a chewy food. There was a problem that became a feeling.
Moreover, in these methods, there is also a problem that the texture becomes hard due to the aging of the starch and the movement of water after baking.

JP 2000-279120 A Unexamined-Japanese-Patent No. 2003-265131 JP, 2006-081447, A JP 2002-010730 A

  Therefore, an object of the present invention is to provide a filling material for bakery having a smooth and melt texture, which has little change in texture over time.

As a result of various studies to solve the above problems, the present inventor can solve the above problems by using an oil-in-water emulsified fat composition having a specific component composition as an aqueous component to be added to the flower paste to adjust viscosity. I found that.
That is, the present invention comprises 54 to 65% by mass of water, 14 to 34% by mass of oil, and 7 to 19% by mass of sugar, and has a protein content of 3 to 10% by mass. It provides a composition.
Moreover, this invention provides the filling material for bakery which contains 50-250 mass parts of said specific oil-in-water-type emulsified fat | oil compositions with respect to 100 mass parts of flour pastes.

INDUSTRIAL APPLICABILITY The oil-in-water emulsified fat / oil composition of the present invention can easily produce a filling material for a bakery having a smooth and melt texture with little change in daily texture.
The bakery filling material of the present invention has a smooth and melt texture even after baking, and there is little change in the texture over time.

  Hereinafter, the oil-in-water type emulsified fat and oil composition of the present invention will be described in detail based on preferred embodiments.

The oil-in-water type emulsified fat and oil composition of the present invention has a water content of 54 to 65% by mass, preferably 54 to 63% by mass, and more preferably 54 to 60% by mass. If it is less than 54% by mass, the filling material can not have a smooth and melt texture, and if it exceeds 65% by mass, the filling material is likely to cause water separation.
In addition to tap water, mineral water, etc., the above-mentioned water also contains various raw materials used in oil-in-water type emulsified fat and oil compositions, such as water contents contained in starch syrup, liquid sugar, milk, dairy products, eggs and the like. Include

The oil-in-water type emulsified fat and oil composition of the present invention has an oil content of 14 to 34% by mass, preferably 16 to 30% by mass, and more preferably 16 to 23% by mass. If it is less than 14% by mass, the filling material can not have a smooth and melt texture, and if it exceeds 34% by mass, the filling material is likely to cause oil separation.
The above oil components include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, olive oil, canola oil, beef tallow, milk fat, pork fat, In addition to various vegetable fats and oils such as cocoa butter, fish oil and soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, etc. The contents of oil contained in various raw materials used for materials such as butter, cream and the like are also counted.

The oil-in-water type emulsified fat and oil composition of the present invention has a sugar content of 7 to 19% by mass, preferably 9 to 19% by mass, and more preferably 10 to 17% by mass. If the amount is less than 7% by mass, the texture of the filling after baking tends to be hard in passing, and if it exceeds 19% by mass, in addition to the tendency for burnt to occur at the time of baking, it solidifies during baking. There is also a problem that becomes difficult.
The above sugars include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose bound starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, In addition to sugars such as xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soy oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, etc., used for oil-in-water emulsified fat compositions The contents of sugar contained in various raw materials, for example, sweetened condensed milk, chocolate and the like are also counted.
The above-mentioned sugar content refers to the solid content of sugar.

The protein content of the oil-in-water emulsified oil-fat composition of the present invention is 3.0 to 10% by mass, preferably 3.0 to 8% by mass, more preferably 3.0 to 6% by mass. If the content is less than 3.0% by mass, it is difficult to solidify during firing and it is difficult to obtain a good flavor, and when it exceeds 10% by mass, the filling material tends to burn during burning. There is also a problem that the texture tends to be hard on a daily basis.
The above-mentioned proteins include, for example, α-lactalbumin, β-lactoglobulin, whey proteins such as serum albumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, Egg proteins such as ovalbumin, conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and proteins such as other animal and vegetable proteins. These proteins may be used as one or more proteins depending on the purpose, or in the form of a food material containing one or more proteins, such as whey protein concentrate, skimmed milk powder, egg yolk, fermented milk, soy flour You may add in the form of etc. In that case, the pure protein content is included in the above-mentioned protein content.

  The oil-in-water emulsified oil / fat composition of the present invention may further contain, if necessary, emulsifiers, stabilizers, starches, dextrins, high-sweetness sweeteners, fruit juices, jams, cocoa and cocoa products, coffee and coffee products, etc. Other ingredients such as seasoning, whey mineral, salt, acidulant, flavoring agent, coloring agent, preservative, antioxidant, pH adjuster and the like may be optionally blended. The content of these components may be an amount according to a general oil-in-water emulsified fat and oil composition such as whipped cream, but is preferably 15% by mass or less, more preferably 5% by mass or less.

  The above-mentioned emulsifier is not particularly limited, but, for example, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, Synthetic emulsifiers such as sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride Or, for example, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Nin, phytosterols, natural emulsifiers and natural emulsifying component such as a milk fat globule membrane. In the present invention, one or more selected from these can be used as necessary. When using an emulsifier, it is preferable to make content of the emulsifier in an oil-in-water type emulsified fat | oil composition into 0.1-10 mass%.

  As the above-mentioned stabilizer, phosphates (hexametaphosphoric acid, tripolyphosphoric acid, orthophosphoric acid, pyrophosphoric acid, tribasic phosphoric acid, secondary phosphoric acid, monobasic phosphoric acid), alkali metal salts of citric acid (potassium, sodium etc.) Guar gum, xanthan gum, tamarind gum, carrageenan, alginate, farcellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, carboxymethylcellulose, gelatin, dextrin, agar, dextran and the like. These stabilizers can be used alone or in combination of two or more. When using a stabilizer, it is preferable to make content of the stabilizer in the oil-in-water type emulsified oil-fat composition of this invention into 0.01 to 3 mass%.

Next, the method for producing the above-described oil-in-water-type emulsified fat and oil composition of the present invention will be described.
The method for producing the above-mentioned oil-in-water emulsified fat and oil composition is the same as that of a general oil-in-water emulsified fat and oil composition such as a normal whipped cream, and the following method can be mentioned as an example.
First, an oily phase is prepared by adding other raw materials to fats and oils as necessary. On the other hand, prepare an aqueous phase in which saccharides, proteins and other raw materials are added to water. It can be obtained by mixing the aqueous phase with the oily phase and emulsifying it in oil-in-water mode.
In addition, you may disperse | distribute saccharides and protein to fats and oils as needed.
In the case of emulsification, first, a pre-emulsion may be prepared, and then, if necessary, it may be homogenized at a pressure in the range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, homomixer or colloid mill.
In addition, UHT · HTST · pasteurization using an indirect heating system such as a plate system, tubular system, scraping system, etc., batch system, retort, microwave using a direct heating system such as an injection system or an infusion system if necessary. Heat sterilization such as heating or heat sterilization may be performed, or heating may be performed by heat cooking such as direct heat. In addition, after heating, it may be homogenized again as required. In addition, if necessary, cooling operations such as rapid cooling and gradual cooling may be performed.

The above-described oil-in-water emulsified fat and oil composition of the present invention is a mixture of two or more types of oil-in-water emulsified fat and oil compositions, preferably milk and dairy products, and the above specified water, oil, sugar and protein contents According to the method of making an oil-in-water emulsified fat / oil composition of the present invention, an oil-in-water emulsified fat / oil composition having better emulsion stability and a high flavor developing property can be obtained, and the water of the present invention can be more easily It is preferable at the point from which an oil type emulsified fat and oil composition is obtained.
In this case, milk, which is typical of general milk, has a high water content of about 90% by mass, an oil content of about 3% by mass, a low sugar content of about 5% by mass, and a protein content of about 3% by mass Creams that are representative of dairy products have a low water content of 50% by mass, a high oil content of 45% by mass, a low sugar content of approximately 3% by mass, and a protein content of approximately 2% by mass. The dairy products of the present invention can not be mixed at any mixing ratio to obtain the oil-in-water emulsified oil composition of the present invention. Therefore, it is necessary to further add and mix sugars and proteins.
Therefore, in order to obtain the oil-in-water type emulsified fat and oil composition of the specific composition of the present invention simply by mixing two types of milk and dairy products, instead of milk, the water content is low and the oil content, sugar content and protein content are low. It is preferred to use high concentrated milk and concentrated milk-like compositions.

  The cream has a general fat and oil content of 45% by mass, but it is preferable to use a low oil cream and a low oil whip cream which have a lower oil content, without particularly adjusting the oil content. It is preferable at the point from which the oil-in-water type emulsified fat composition of this invention is obtained. The low oil content means that the oil content in the composition is 35% by mass or less.

Furthermore, the whipped cream has a low oil content because it uses sugared whipped cream, and in particular, an oil-in-water type emulsified fat and oil composition of the above-mentioned preferable component composition can be obtained without adding a sugar separately. preferable.
That is, in order to obtain the oil-in-water type emulsified fat and oil composition of the present invention, it is preferable to use a method of mixing concentrated milk or concentrated milk-like composition and sugared whipped cream.

Next, the filling material for bakery of the present invention will be described.
The filling material for bakery according to the present invention contains 50 to 250 parts by mass, preferably 100 to 220 parts by mass of the oil-in-water type emulsified fat and oil composition of the present invention per 100 parts by mass of flour paste. If the amount is less than 50 parts by mass, the filling material can not have a smooth and melt texture, and if it exceeds 250 parts by mass, there is a problem that it becomes difficult to solidify during firing.

  The flower pastes referred to in the present invention are widely used as toppings and fillings of breads and confectioneries, and consist of fats and oils, starch, saccharides and water, and if necessary, emulsifiers, stabilizers, dairy products, eggs And flavor components, preservatives, formulations for improving the shelf life, flavors, antioxidants, coloring agents, pH adjusters and the like. Typical ones are flower paste and custard. The flour pastes preferably have an oil phase component content of 2 to 50% by mass, and an aqueous phase component content of 98 to 50% by mass, more preferably an oil phase component content of 5 The content of the aqueous phase component is 95 to 70% by mass.

  Examples of the above-mentioned oil phase component include fats and oils, and if necessary, emulsifiers, antioxidants, flavors, coloring agents and the like can be used. There is no particular limitation on fats and oils, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter And various vegetable fats and oils such as fish oil and soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils may be used alone or in combination of two or more.

The above-mentioned water phase components include water, starch and saccharides, and if necessary, emulsifiers, stabilizers, dairy products, eggs, taste ingredients, preservatives, formulations for improving the shelf life, flavors, antioxidants, colorants , PH adjusters, etc. can be used.
Here, the content of water is preferably 15 to 75% by mass, more preferably 35 to 60% by mass, based on the total composition of the flower pastes.

  Further, examples of the starch include starches derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice and the like, and if necessary, such as esterification, phosphoric acid crosslinking, gelatinization, heat treatment and the like, Those subjected to physical treatment can be used, and one or more of them can be used in combination. The content of starch is preferably 2 to 10% by mass, more preferably 4 to 8% by mass in the total composition of the flour pastes.

  Examples of the above saccharides include sugar, glucose, fructose, maltose, isomerized sugar, lactose, oligosaccharide, sorbitol, maltitol, mannitol, reduced starch saccharate, reduced starch syrup, starch syrup, liquid sugar, honey, etc. One or two or more of these may be used in combination. The content of sugars is preferably 7.5 to 60% by mass, more preferably 12 to 40% by mass, based on the total composition of the flour pastes, and the sugar concentration in the aqueous phase component is preferably 15 to 70. It is mass%, More preferably, it is 20-50 mass%.

Moreover, as said stabilizer, natural polysaccharide gum substances, such as xanthan gum, a cellulose derivative, etc. are mentioned, The content is preferably 0.05-0.4 mass% in the whole composition of flower pastes, Furthermore, Preferably it is 0.1-0.3 mass%.
Moreover, as said dairy products, milk, concentrated milk, skimmed milk powder, whole milk powder milk, prepared milk powder, condensed milk, cheese etc. can be used.
Moreover, as said egg, a whole egg, egg yolk, egg white, an enzyme process egg etc. can be used.
Moreover, cocoa, coffee, chocolate, flesh, fruit juice, nuts or processed products thereof can be used as the above-mentioned taste component.
Moreover, as said preservative, commercially available natural preservatives and synthetic preservatives, for example, preservatives, such as sorbic acid and its potassium salt, can be used.
In addition, as the shelf life improving preparation, a commercialized shelf life improving preparation, for example, a sodium longevity improving preparation mainly composed of glycine, lysozyme, shirakko protein extract, polylysine, tea extract, alcohol etc. You can use it within the specified range.

  In the above-mentioned flower pastes, an emulsifier can be added to the oil phase and / or the water phase, and as the emulsifier, for example, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, A lecithin etc. are mentioned and it can also be used combining 1 type, or 2 or more types in these. The content of the emulsifying agent is preferably 0.05 to 2% by mass, more preferably 0.1 to 1.5% by mass, based on the total composition of the flour pastes.

The method of filling is not particularly limited, and a usual method such as application, spread, squeeze, or fold can be appropriately adopted.
And, the filling material for bakery of the present invention is to be filled in bakery dough or bakery products and baked.
The type of bakery dough is not particularly limited, but it is preferable to be short paste such as tart dough, kneaded pie dough, and cookie dough.
And in that case, it is preferable to fill by squeezing the filling material for bakery of the said invention in the bakery dough shape | molded in cup shape.

Moreover, when filling in a bakery product, it is preferable to fill by squeezing the above-mentioned filling material for bakery of the present invention in a cup-shaped tart which has been shaped and fired.
Although the baking method and baking conditions can be suitably selected according to the kind of bakery dough, it is preferable to bake on the conditions which suppressed the upper heat as much as possible so that the surface of a filling material may not harden | cure.
The bakery product obtained in this manner is characterized in that the filling material portion has a smooth and melting texture and that there is little change in the texture over time.

<Production of concentrated milk-like composition>
Production Example 1
An oil phase was prepared by dissolving 0.1% by mass of lecithin and 0.1% by mass of glycerin fatty acid ester in 8% by mass of palm oil heated to 60 ° C. On the other hand, 8 mass% of lactose, 15 mass% of skimmed milk powder (53 mass% of sugar content, 34 mass% of protein content), 0.2 mass% of phosphate, 0.2 mass% of phosphate, 67.5 mass% of water heated to 60 ° C. An aqueous phase was prepared by dissolving 1% by mass and further adding and dispersing 1% by mass of low-substituted carboxymethylcellulose (degree of substitution = 0.2 to 0.3). The oil phase and the aqueous phase were mixed at 65 ° C. and stirred to prepare an oil-in-water pre-emulsion. The pre-emulsion is sterilized at 143 ° C. for 5 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized at a pressure of 10 MPa, cooled to 5 ° C., water content is 68% by mass, oil content A concentrated milk-like composition A having a content of 8% by mass, a sugar content of 16% by mass, and a protein content of 5.1% by mass was obtained.

<Manufacture of sweetened whipped cream>
Production Example 2
44.38 parts by mass of water are heated to 60 ° C., and while stirring, 0.4 parts by mass of whey mineral, 6 parts by mass of skimmed milk powder (53% by mass of sugar content, 34% by mass of protein content), total milk protein (protein content) 91.4 mass%, 0.5 mass part of granulated sugar, 15 mass parts of granulated sugar, 0.05 mass part of sodium citrate, 0.05 mass part of guar gum, and 0.02 mass part of xanthan gum were dissolved to prepare an aqueous phase . On the other hand, 2 parts by mass of transesterified fat and oil obtained by random transesterifying fat and oil obtained by mixing palm kernel oil and palm extreme curing oil at a mass ratio of 50:50 using a chemical catalyst, 3 parts by mass of palm fractionated middle oil, palm kernel oil 23 Parts by mass, 0.2 parts by mass of soybean lecithin, 0.2 parts by mass of sugar ester, 0.1 parts by mass of glycerin monofatty acid ester, 0.1 parts by mass of flavor, white chocolate (oil content 35% by mass, sugar content 50% by mass An oil phase was prepared by dissolving 5 parts by mass of a protein content of 5.2% by mass, and the oil phase was added to the aqueous phase, and mixed and stirred to prepare a pre-emulsion. After pre-emulsification, homogenization was performed at a pressure of 5 MPa, followed by sterilization at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 10 MPa, and cooled to 5 ° C. Thereafter, aging was carried out for 24 hours in a refrigerator to obtain a sweetened whipped cream A having a water content of 44% by mass, an oil content of 30% by mass, a sugar content of 21% by mass and a protein content of 2.7% by mass. .

<Production of flower paste>
Production Example 3
To 25% by mass of palm oil, 3% by mass of phosphoric acid cross-linked starch derived from waxy corn and 0.05% by mass of locust bean gum were added and dispersed to form an oil phase. 38.45% by weight of water, 1% by weight of wheat flour, 30% by weight of sugar, 2% by weight of WPC (whey protein concentrate), and 0.5% by weight of egg yolk were mixed to obtain an aqueous phase. The oil phase and the water phase are heated, dissolved, mixed, emulsified, homogenized, heat-sterilized at 100 ° C. for 2 minutes with a scraping-type heating device, and filled with 0.2 mm-thick polyethylene packaging material with a pillow, then 22 ° C. The mixture was cooled to a paste-like custard flavored flower paste A.

<Production of oil-in-water emulsified fat and oil composition>
Example 1
The concentrated milk-like composition A and the sweetened whipped cream A were mixed at a mass ratio of 50:50 to obtain an oil-in-water type emulsified fat and oil composition A of the present invention. The obtained oil-in-water emulsified oil composition A had a water content of 56% by mass, an oil content of 19% by mass, a sugar content of 18% by mass, and a protein content of 3.9% by mass.

Example 2
The concentrated milk-like composition A is mixed with a fresh cream (water content: 50% by mass, oil content: 45% by mass, sugar content: 3% by mass, protein content: 2% by mass) in a mass ratio of 50:50. An oil-in-water emulsified oil / fat composition B was obtained. The water content of the obtained oil-in-water emulsified oil composition B was 59% by mass, the oil content was 27% by mass, the sugar content was 9% by mass, and the protein content was 3.6% by mass.

Comparative Example 1
Milk (water content 89% by weight, oil content 3% by weight, sugar content 5% by weight, protein content 3% by weight) and fresh cream (water content 50% by weight, oil content 45% by weight, sugar content 3% by weight, The protein content mixed 2 mass%) by 50:50 mass ratio, and the oil-in-water type emulsified oil-fat composition C of the comparative example was obtained. The water content of the obtained oil-in-water emulsified oil composition C was 70% by mass, the oil content was 24% by mass, the sugar content was 4% by mass, and the protein content was 2.5% by mass.

<Manufacture of filling material for bakery>
[Example 3]
To 100 parts by mass of the custard-flavored flour paste A, 180 parts of the oil-in-water-type emulsified fat / oil composition A was added and mixed to obtain a filling material A for a bakery of the present invention.

Example 4
To 100 parts by mass of the custard-flavored flour paste A, 180 parts of the above-mentioned oil-in-water type emulsified fat and oil composition B was added and mixed to obtain a filling material B for a bakery of the present invention.

Comparative Example 2
To 100 parts by mass of the custard-flavored flour paste A, 180 parts of the above-mentioned oil-in-water-type emulsified fat and oil composition C was added and mixed, and a filling material C for bakery of a comparative example was obtained.

[Example 5]
Add 25 parts by mass of granulated sugar and 180 parts of the above-mentioned oil-in-water emulsified oil / fat composition A to 100 parts by mass of cheese-flavored flower paste ("Fromac rie" manufactured by ADEKA), and mix them. The filling material D was obtained.

[Example 6]
Add 25 parts by mass of granulated sugar and 180 parts of the above-mentioned oil-in-water emulsified oil / fat composition B to 100 parts by mass of cheese-flavored flower paste ("Fromac rie", manufactured by ADEKA), and mix them. The filling material E was obtained.

Comparative Example 3
Add 25 parts by mass of granulated sugar and 180 parts of the above-mentioned oil-in-water emulsified fat / oil composition C to 100 parts by mass of cheese-flavored flower paste ("Fromacrie" manufactured by ADEKA), and mix them. The filling material F was obtained.

<Production of tart confectionery>
50 g of each of the above-mentioned filling materials A to F for a bakery was squeezed in a commercially available molded and fired cup tart, and baked for 12 minutes in a fixed oven set at 180 ° C. to obtain tartlet confections A to F.
The obtained tartlet confectionery was allowed to cool at room temperature and then stored at 5 ° C. for 3 days. The appearance, flavor and texture of the filling material portion were evaluated according to the following evaluation criteria, and the results are shown in Table 1.

(Evaluation criteria)
-Appearance :: A smooth surface, neither oil separation nor water separation was observed, and the appearance was very good.
○: The surface was slightly wet but smooth and had a good appearance.
Fair: Oil separation or water separation was observed.
X: Cracking was observed.

· Flavor ◎: very good ○: good :: somewhat bad ×: bad

Texture 感: Smooth and melt texture was excellent and very good.
○: Smooth and melt texture, good.
:: It was smooth, but I felt some catfighting.
X: Smooth but sticky texture.
××: Smooth but rubbery texture.
×××: A smooth texture was not felt.

Claims (2)

  An oil-in-water-type emulsified fat and oil composition comprising 54% by mass to 65% by mass of water, 14% by mass to 34% by mass of oil, and 7% to 19% by mass of sugar and having a protein content of 3.0% by mass to 10% An oil-in-water emulsified fat composition characterized in that it is mass%.   A filling material for a bakery comprising 50 parts by mass to 250 parts by mass of the oil-in-water emulsified fat and oil composition according to claim 1 with respect to 100 parts by mass of the flower paste.