JP2023037890A - filling base - Google Patents

Abstract

To provide a filling base capable of achieving the following (1) and (2): (1) to obtain a filling capable of preventing oil-water separation and solid-liquid separation from occurring by baking and re-heating and (2) to obtain a filling having smooth texture and excellent melting feeling in the mouth.SOLUTION: A filling base has a water content of 50-75 mass%, an oil and fat content of 15-35 mass%, a carbohydrate content of 2-16 mass% and a pH of 4.0-5.6, and consists of an oil-in-water type emulsified material including starches.SELECTED DRAWING: None

Description

The present invention relates to filling bases. In particular, the present invention relates to a filling base for producing bake-resistant, reheat-resistant fillings.

The temperature of bakery foods such as bread decreases immediately after baking in the process of manufacturing, distribution, and sales, and the product temperature is about room temperature (25° C.) when sold. For this reason, bakery foods are often eaten at room temperature, but are often reheated in an oven or microwave oven in order to be eaten in a warm state as if freshly made. Hereinafter, reheating by heating using air or superheated steam as a heat medium, such as in an oven, is simply referred to as "rebaking", and reheating by irradiating microwaves like in a microwave oven is referred to as "range-up". ”, and rebaking and range-up are collectively referred to simply as “reheating”.

This reheating is performed regardless of the type of bakery food, and in bakery food combined with filling (hereinafter also referred to as "composite bakery food"), oil-water separation and solid-liquid separation of the filling are accompanied by the reheating. It has been known that separation is likely to occur, resulting in a poor appearance of the filling and loss of flavor and texture of the filling.

BACKGROUND ART In the field of bakery foods, conventionally, as a filling having heat resistance, a filling having a basic skeleton of starch, a thickening agent, etc., and a method for producing the filling have been proposed. For example, Patent Document 1 discloses a flour paste for baking, which includes (A) at least one selected from the group consisting of waxy corn starch, tapioca starch, nonglutinous rice starch and sweet potato starch, and (B) glutinous rice flour. 1.0 to 4.5% by mass in total of starch, and the blending ratio (A)/(B) of (A) and (B) is 20/80 to 70/30 in mass ratio, and 0 agar 05-0.5% by mass, 15-30% by mass of fats and oils, 35-50% by mass of water, 19-34% by mass of saccharides (dry mass), modified starch, thickener, preservative, shelf life improver and a flour paste for baking characterized by not containing specified additives or existing additives among pH adjusters. Further, in Patent Document 2, flour paste preparation powder containing 30 to 70% modified starch, 5 to 35% unprocessed starch, 10 to 40% whey protein, and 0.5 to 10% thickener A composition is proposed.

In addition, Patent Document 3 discloses a method for cooking food with heat, which is characterized by heating after adding methylcellulose or hydroxypropylmethylcellulose and a surfactant. It is described that an effect of preventing liquefaction is obtained (see paragraph 0030 of Patent Document 3).

By the way, producers who provide bakery foods to consumers use fillings with various flavors to meet the diverse tastes of consumers, but it is difficult to prepare a large number of fillings according to individual products. Therefore, there is a demand for a method for easily producing a wide variety of fillings. Also in this case, a filling having resistance to reheating is desired as described above.

JP 2016-158613 A WO2016/059669 JP 2014-96991 A

The filling obtained by the conventionally known method has heat resistance when heated together with the bakery dough (hereinafter also simply referred to as "baked"), but the composite obtained by baking the filling After the bakery food reached room temperature, the heat resistance was not sufficient when reheating. Specifically, it has been confirmed that reheating tends to cause oil-water separation and solid-liquid separation, resulting in a poor appearance of the filling and a loss of the flavor and texture of the filling.

In addition, the filling obtained by the conventionally known method has a certain heat resistance by itself, but when producing fillings with various flavors, the inclusion of various auxiliary ingredients reduces the heat resistance. It was easy. Furthermore, most of them contain a large amount of starch, a thickening agent, and the like to impart heat resistance against baking, and therefore tend to have a pasty, sticky texture.

For this reason, in addition to heat resistance to baking (hereinafter also referred to as "burning resistance"), heat resistance to reheating such as rebaking and microwave ovens (hereinafter also referred to as "reheating resistance") and various There is a demand for a technique for easily producing a filling having a pleasant flavor.

Accordingly, an object of the present invention is to provide a filling base that can achieve the following (1) and (2).
(1) It is possible to obtain a filling in which the occurrence of oil-water separation and solid-liquid separation due to baking or reheating is suppressed.
(2) It has a smooth texture and can provide a filling that melts well in the mouth.

Through investigations by the present inventors, it has been found that a filling base having a specific composition and a filling produced using the filling base can solve the above problems.

The present invention is based on the above findings, and specifically has the following configurations.
[1] Water content of 50 to 75% by mass, oil content of 15 to 35% by mass, carbohydrate content of 2 to 16% by mass, pH of 4.0 to 5.6, and starch-containing water A filling base consisting of an oil-type emulsion.
[2] The filling base according to [1], wherein the solid fat content at 25°C of the contained oil is 10% or less.
[3] The filling base according to [1] or [2], which satisfies one or more of the following conditions (A) and (B).
Condition (A): The ratio of starches to carbohydrates contained is 20 to 70% by mass.
Condition (B): The ratio of the swelling-suppressing starch to the contained starch is 30 to 70% by mass.
[4] The filling base according to any one of [1] to [3], which contains one or more thickening stabilizers selected from pectin, succinoglycan, locust bean gum, gelatin and carrageenan.
[5] The filling base according to any one of [1] to [4], containing an emulsifier in an amount of 0.5% by mass or less.
[6] A filling containing the filling base according to any one of [1] to [5].
[7] 10 to 60% by mass of the filling base according to any one of [1] to [5] and 10 to 70% by mass of fermented milk having a solid content of 15 to 60% by mass. filling.
[8] The filling according to [6] or [7], which is for any one or more of baking, rebaking or cooking.
[9] Composite bakery food using the filling according to any one of [6] to [8].
[10] The composite bakery food according to [9], which is eaten after being subjected to one or more of the treatments consisting of rebaking or cooking.
[11] A step of mixing and stirring all raw materials at a temperature of 55°C or less to obtain a preliminary emulsified liquid, a step of adjusting the pH of the preliminary emulsified liquid to 4.0 to 5.6, and a step of A method for producing a filling base according to any one of [1] to [5], comprising a homogenization step.

According to the present invention, it is possible to provide a filling base capable of achieving the following (1) and (2).
(1) It is possible to obtain a filling in which the occurrence of oil-water separation and solid-liquid separation due to baking or reheating is suppressed.
(2) It has a smooth texture and can provide a filling that melts well in the mouth.

Preferred embodiments of the present invention are described below. The present invention is not limited by the following description, and each component can be changed as appropriate without departing from the gist of the present invention.

[Filling base]
The filling base of the present invention has a water content of 50 to 75% by mass, a fat content of 15 to 35% by mass, a carbohydrate content of 2 to 16% by mass, a pH of 4.0 to 5.6, and a starch It is characterized by comprising an oil-in-water emulsion containing.

Here, the "filling base" in the present invention refers to a main raw material used for producing fillings, and is particularly suitable for producing fillings used in bakery foods that are baked, rebaked, and microwaved. The filling base alone is not used as a filling or eaten.

Hereinafter, the filling produced using the filling base of the present invention is also simply referred to as "the filling of the present invention".

<Moisture content>
The water content of the filling base of the present invention is 50 to 75% by mass, and the lower limit is preferably 52% by mass or more, more preferably 54% by mass or more, further preferably 56% by mass or more, 58% by mass or more, or 60% by mass or more. The upper limit is preferably 74% by mass or less or 72% by mass or less, more preferably 70% by mass or less, and still more preferably 68% by mass or less, 66% by mass or less or 65% by mass or less. Thus, in one embodiment, the moisture content of the filling base of the invention is in the range 50-75% by weight, preferably in the range 52-72% by weight, more preferably in the range 54-70% by weight, and further It is preferably in the range of 56-68% by weight.

When the water content of the filling base of the present invention is within the above range, the physical properties of the filling base are firm and supple, and mixing is facilitated during the production of the filling using the filling base, thus facilitating the production of the filling. .

In addition, when the moisture content of the filling base is within the above range, it is possible to obtain sufficient baking resistance and reheating resistance, and by preferably satisfying the above range, the moisture contained in the food can be reduced to micro When performing microwave heating by vibrating with waves, it is easy to obtain a filling that is appropriately heated but is less likely to cause oil-water separation or solid-liquid separation.

If the water content is less than the above range, the physical properties of the filling base may become hard, and oil separation may occur during baking or reheating. On the other hand, if the water content is higher than the above range, the physical properties will be close to liquid, and the baking resistance and reheating resistance will be lowered, which may cause water separation during baking and reheating.

When ingredients containing moisture are used in the filling base of the present invention, the moisture contained in those ingredients is also included in the above moisture content.

<About oil content>
The oil content of the filling base of the present invention is 15 to 35% by mass, and the lower limit thereof is preferably 17% by mass or more, more preferably 19% by mass or more, further preferably 21% by mass or more, 23% by mass or more, or It is 24% by mass or more, and its upper limit is preferably 33% by mass or less, more preferably 32% by mass or less or 30% by mass or less, and even more preferably 28% by mass or less. Therefore, in one embodiment, the fat content of the filling base of the present invention is in the range of 15-35% by weight, preferably in the range of 17-33% by weight, more preferably in the range of 19-30% by weight, More preferably, it is in the range of 21 to 28% by mass.

When the oil and fat content of the filling base of the present invention is within the above range, it is possible to obtain a filling with a smooth texture regardless of whether it is baked or reheated. Even when it is carried out, it is possible to suppress the occurrence of oil-water separation and solid-liquid separation.

If the fat and oil content is less than the above range, the physical properties of the filling base will be hard, and the texture of the filling obtained using the filling base will be rough and rough. Heating can cause separation of moisture.

In addition, if the fat content is higher than the above range, the texture of the filling obtained using the filling base will be sticky, and the baking resistance and reheating resistance will be reduced, making it difficult to bake and reheat. Along with this, it may cause separation of fats and oils.

In addition, when the raw material containing fats and oils is used for the filling base of the present invention, the fats and oils contained in those raw materials are also included in the above-mentioned content of fats and oils.

－Types of oils and fats－
Examples of oils and fats that can be used in the filling base of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, Various vegetable and animal oils and fats such as canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. etc. These fats and oils can be used alone or in combination of two or more, and these fats and oils can be used alone or in combination of two or more to obtain a solid at 25 ° C. as described later. It is preferable to adjust the fat content to 10% or less.

From the viewpoint of obtaining a filling having good meltability in the mouth, especially from the viewpoint of obtaining a filling having reheating resistance during microwave heating, the solid fat content at 25 ° C. of the fat contained in the filling base of the present invention (SFC: Solid Fat Contents ) is preferably 10% or less, more preferably 5% or less, and still more preferably 3% or less. By satisfying the above fat content and having an SFC at 25 ° C. of the contained fat within the above range, the filling produced using the filling base of the present invention can be baked, rebaked, or microwaved. It prevents the texture from becoming hard even after being soaked, and makes it easier to obtain a filling with a smooth texture.

In the present invention, the SFC may be measured using any method, such as a method using changes in specific volume due to thermal expansion of fats and oils, or a method using nuclear magnetic resonance (NMR). For example, only the filling base of the present invention or its oil phase is measured using the solid fat content measuring device "SFC-2000R" manufactured by Astec Co., Ltd., and the standard oil analysis test method 2.2.9 (2013) established by the Japan Oil Chemists' Society. ) can be measured by the method described in . When only the oil phase is measured, the obtained measured value can be used as it is as the solid fat content, and when the filling base is measured, the obtained measured value is converted into the amount of oil phase. value can be used as the solid fat content.

<Carbohydrate content>
The carbohydrate content of the filling base of the present invention is 2 to 16% by mass, the lower limit is preferably 4% by mass or more, more preferably 6% by mass or less, and still more preferably 8% by mass or more, and the upper limit is It is preferably 15% by mass or less, more preferably 14% by mass or less, and even more preferably 13% by mass or less. Thus, in one embodiment, the carbohydrate content of the filling base of the invention is in the range 2-16% by weight, preferably in the range 4-16% by weight, more preferably in the range 6-15% by weight, and further It is preferably in the range of 8 to 14% by mass.

When the carbohydrate content of the filling base of the present invention is within the above range, a filling having a smooth texture can be obtained regardless of whether it is baked or reheated, and it can be baked or reheated. Even when it is used, it is possible to suppress the occurrence of oil-water separation and solid-liquid separation.

When carbohydrate-containing raw materials are used in the filling base of the present invention, the carbohydrate content mentioned above also includes carbohydrates contained in those raw materials.

Carbohydrate in the present invention refers to a monosaccharide or a polymer having it as a minimum constituent unit, and according to the classification according to the degree of polymerization, saccharides (degree of polymerization 1 or 2), oligosaccharides (degree of polymerization 3 to 9), polysaccharides (degree of polymerization of 10 or more). Examples of sugars include monosaccharides such as glucose, fructose and galactose, and disaccharides such as sucrose, lactose and maltose. Examples of oligosaccharides include maltooligosaccharides and oligosaccharides containing monosaccharides other than glucose. Examples of polysaccharides include starch and non-starch polysaccharides.

Regarding the carbohydrates contained in the filling base of the present invention, one or more carbohydrates having a sweetness of 0.80 or less are selected and used from the viewpoint of improving the versatility of producing fillings with various flavors. is preferred. In this case, the sweetness of the carbohydrate is more preferably 0.70 or less, still more preferably 0.60 or less, even more preferably 0.50 or less. The degree of sweetness represents the relative value of sweetness when the sweetness of sucrose, which is the main component of sugar, is set to 1.

<Starches>
The filling base of the present invention can contain the above-described carbohydrates in any ratio in combination. From the viewpoint of suppressing the occurrence of solid-liquid separation, among carbohydrates, it is particularly necessary to contain starches.

Examples of starches that can be contained in the filling base of the present invention include, for example, strong flour, semi-strong flour, all-purpose flour, soft flour, durum flour, whole wheat flour, and other grain flours such as rye flour, barley flour, and rice flour. Nut powders such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; or processed starch that has been subjected to one or more treatments selected from pregelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment, etc. can be mentioned. Starches can be contained singly or in combination of two or more.

The filling base of the present invention preferably contains starches so as to satisfy at least one of the following conditions (A) and (B), and more preferably contains starches so as to satisfy both conditions. .
Condition (A): The ratio of starches to carbohydrates contained is 20 to 70% by mass.
Condition (B): The ratio of the swelling-suppressing starch to the contained starch is 30 to 70% by mass.

-Condition (A)-
Condition (A) relates to the ratio of starches to carbohydrates.

In the filling base of the present invention, from the viewpoint of obtaining a filling having a smooth texture, and from the viewpoint of suppressing the occurrence of oil-water separation and solid-liquid separation even when baked or reheated, carbohydrates contained It is preferable that the proportion of starch in the total amount is 20 to 70% by mass.

In condition (A), the ratio of starches to the carbohydrates contained is preferably in the range of 20 to 70% by mass, and the lower limit is more preferably 25% by mass or more or 27% by mass or more, further preferably 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, or 35% by mass or more, and the upper limit is more preferably 65% by mass or less or 63% by mass or less, further preferably 60% by mass. 58% by mass or less, 56% by mass or less, or 55% by mass or less. Therefore, in one embodiment, in condition (A), the ratio of starches to carbohydrates is preferably in the range of 20 to 70% by mass, more preferably in the range of 27 to 63% by mass, even more preferably It is in the range of 35 to 55% by mass.

-Condition (B)-
Condition (B) relates to the proportion of swelling-suppressing starch in starch.

In the filling base of the present invention, it is particularly preferable to contain swelling-suppressing starch among starches, from the viewpoint of suppressing the occurrence of oil-water separation and solid-liquid separation more preferably when baked or reheated.

The swelling-suppressing starch includes a high amylose starch having an amylose content of preferably 30% by mass or more, more preferably 50% by mass or more, or a starch micelle that has been strengthened by a phosphoric acid cross-linking treatment, an emulsifier treatment, a wet heat treatment, or the like. Starch etc. are mentioned. The starch species of the high amylose starch is generally rice or corn, but is not particularly limited.

As raw material starch for the modified starch, for example, commercially available starchy materials such as wheat starch, corn starch, waxy corn starch, high amylose corn starch, potato starch and tapioca starch can be used. Moreover, those starchy materials which have been previously ether-treated, oxidized or esterified can also be used as the raw material starch. In the present invention, as the swelling-suppressing starch, if a phosphate-crosslinked starch made from one or more selected from the group consisting of potato starch or tapioca starch is used as the raw material starch, even if baking or reheating is performed, , is suitable because it is possible to obtain a filling base that provides a filling in which oil-water separation and solid-liquid separation are suppressed while having a smoother texture.

From the viewpoint of obtaining a filling with a smooth texture, and from the viewpoint of suppressing the occurrence of oil-water separation and solid-liquid separation even when baked or reheated, swelling accounts for the starch contained in the filling base. The proportion of inhibited starch is preferably 30 to 70% by mass, and the lower limit thereof is more preferably 35% by mass or more, 36% by mass or more, or 38% by mass or more, and still more preferably 40% by mass or more and 42% by mass or more. , 44% by mass or more, or 45% by mass or more, and the upper limit is more preferably 65% by mass or less, still more preferably 60% by mass or less. Therefore, in one embodiment, in the condition (B), the ratio of the swelling-suppressing starch to the starch is preferably in the range of 30 to 70% by mass, more preferably in the range of 38 to 65% by mass, further preferably is in the range of 45 to 60% by mass.

<Protein>
The filling base of the present invention satisfies the above moisture content, oil content, and carbohydrate content, and further has a certain range of protein content, so that the filling has more preferable baking resistance and reheating resistance. Obtainable. Also, a filling having a smooth texture can be obtained.

The protein content in the filling base of the present invention is preferably 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 2% by mass or more, and the upper limit is preferably 10% by mass or less, more preferably is 7.5% by mass or less, more preferably 5% by mass or less, 4.5% by mass or less, or 4% by mass or less. Therefore, in one embodiment, the protein content in the filling base of the present invention is preferably 1-10% by weight, more preferably 1.5-7.5% by weight, even more preferably 2.0-4.5% by weight. be.

When protein-containing raw materials are used for the filling base of the present invention, the protein content includes the protein contained in those raw materials.

The protein is not particularly limited, and various animal proteins, microbial proteins, vegetable proteins, and the like can be used. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid. mentioned. Vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin and glutelin; legume proteins such as soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein and lentil protein, and other grains such as rice protein. A protein is mentioned. These proteins may be used singly or in combination of two or more depending on the purpose.

In the filling base of the present invention, it is preferable to use milk protein among the proteins described above, since a filling with good flavor can be obtained.

In addition, as the milk protein, milk raw materials containing milk protein, such as raw milk, milk, sweetened condensed milk, sweetened skimmed condensed milk, sugar-free condensed milk, sugar-free condensed skimmed milk, skim milk, concentrated milk, skim concentrated milk, butter serum, milk Fat globule capsule fraction, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, lactose-free whey, lactose-free whey Powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, acid casein, cream, cream cheese, natural cheese, processed cheese and the like can be used.

<pH>
Next, the pH of the filling base of the present invention will be described.

The pH of the filling base of the present invention should be 4.0-5.6. When the pH of the filling base is 4.0 or more, the deterioration of the flavor of the filling of the present invention due to sourness is suppressed, the emulsification is stabilized, and baking resistance and reheating resistance are obtained. Further, when the pH is 5.6 or less, the storage of the filling base of the present invention and the filling of the present invention is improved. In the present invention, the pH of the filling base is the pH at 25°C.

The lower limit of the pH of the filling base of the present invention is preferably 4.2 or higher, more preferably 4.3 or higher, and still more preferably 4.4 or higher, from the viewpoint of physical properties such as flavor and emulsion stability. The upper limit is preferably 5.4 or less, more preferably 5.2 or less, and even more preferably 5.0 or less. Therefore, in one embodiment, the pH of the filling base of the present invention is preferably from 4.2 to 5.4, more preferably from 4.3 to 5.2, even more preferably from 4.4 to 5.0. adjusted.

In order to make the pH of the filling base of the present invention within the above range, an organic acid or a food material containing an organic acid can be used. From the viewpoint of improving the properties, it is preferable to contain an organic acid. Organic acids preferably used in the filling base of the present invention include, for example, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and phytic acid.

These organic acids and food materials containing organic acids may be used singly or in combination of two or more, and may be blended so as to satisfy the above pH range.

<Egg white>
The filling base of the present invention preferably contains egg white. By containing egg white, it becomes possible to improve the baking resistance and reheating resistance of the resulting filling of the present invention.

As egg whites, for example, dried egg whites, concentrated egg whites, etc. can be used, and raw egg whites and frozen egg whites can also be used.

Here, the content of egg white in the filling base of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of obtaining a filling with better baking resistance and reheating resistance. Or it is 0.3% by mass or more. In addition, the upper limit of the content of the egg white is preferable from the viewpoint of obtaining a filling with a better texture by suppressing a strong sticky texture, and from the viewpoint of obtaining a filling with a better taste by suppressing an unpleasant taste. is 8% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, 2% by mass or less, or 1% by mass or less. Therefore, in one embodiment, the content of egg white in the filling base of the present invention is preferably 0.1 to 8% by mass, more preferably 0.2 to 5% by mass, and still more preferably 0.2 to 3% by mass. be. In addition, suppose that the numerical value converted into solid content is used about content of the said egg white.

<Thickening stabilizer>
The filling base of the present invention preferably contains a thickening stabilizer. By containing a thickening stabilizer, the effect of preventing oil-water separation and solid-liquid separation during production of the filling base, the effect of preventing separation of water by improving water retention, the effect of improving the texture of the resulting filling of the present invention, And it is possible to improve the baking resistance and reheating resistance of the filling of the present invention.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, succinoglycan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, Agar, glucomannan, gelatin and the like can be mentioned, and one or more selected from these can be used.

In the present invention, from the viewpoint of improving the baking resistance and reheating resistance of the filling of the present invention, it is particularly preferable to contain one or more selected from pectin, succinoglycan, locust bean gum, gelatin, and carrageenan. .

The content of the thickening stabilizer in the filling base of the present invention is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, still more preferably 0.1 to 1.5% by mass. .

<Emulsifier>
The filling base of the present invention may or may not contain an emulsifier. The content of the emulsifier in the filling base is preferably in the range of 0.5% by mass or less, more preferably in the range of 0.3% by mass or less, and still more preferably in the range of 0.15% by mass or less. , it is particularly preferred that it does not contain emulsifiers.

Also, the filling base of the present invention preferably does not contain a synthetic emulsifier.

Examples of the above synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride and the like.

An emulsifier other than the synthetic emulsifier can be preferably used in the filling base of the present invention. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, and milk fat globule membrane protein. can be used

<Other raw materials>
In addition to the above raw materials, other raw materials can be used in the filling base of the present invention as long as they satisfy the above component composition such as water content and oil content, as long as they do not impair the effects of the present invention. is. Other raw materials include, for example, water, salty agents such as salt and potassium chloride, coloring agents such as β-carotene, caramel, and monascus pigment, antioxidants such as tocopherol and tea extract, and egg components other than egg white. , fragrances, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, tea, nut pastes, spices, spice extracts, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, etc. Examples include food materials and food additives.

In addition, from the viewpoint of improving its versatility, the filling base of the present invention includes salting agents, acidulants, fruits, fruit juices, coffee, tea, nut paste, spices, spice extracts, cacao mass, cocoa powder, grains, beans, It is preferable not to contain taste materials such as vegetables, meat, and seafood.

<Filling base emulsified type>
The filling base of the present invention is characterized by being an oil-in-water emulsified type in which the continuous phase is an aqueous phase. Being an oil-in-water type, the mixability at the time of manufacturing the filling is improved, and separation of fats and oils is suppressed when baking and reheating are performed, and baking resistance and reheating resistance are improved.

The oil-in-water type also includes a multiple emulsification type, such as a water-in-oil-in-water type, in which the internal oil phase further contains an aqueous substance or an emulsion.

[Manufacturing method of filling base]
The manufacturing method of the filling base of the present invention is not particularly limited. A preferred example of the method for producing the filling base of the present invention is shown below.

In one embodiment, the method of manufacturing the filling base of the present invention comprises:
A step of mixing and stirring raw materials to obtain a preliminary emulsified liquid (hereinafter also referred to as a “preliminary emulsification step”);
A step of adjusting the pH of the preliminary emulsified liquid to 4.0 to 5.6 (hereinafter also referred to as a “pH adjusting step”);
and a step of homogenizing the preliminary emulsified liquid (hereinafter also referred to as a “homogenization step”).

-Preliminary emulsification step-
In the pre-emulsification step, all raw materials are mixed and stirred to obtain a pre-emulsified liquid.

Specifically, first, an oil phase containing fats and oils and optionally other raw materials and an aqueous phase containing water and optionally other raw materials are separately prepared, and then the oil phase and the By mixing with the aqueous phase, all raw materials are mixed and stirred to obtain a pre-emulsified liquid. In the pre-emulsification step, an oil-in-water type pre-emulsion is obtained.

In the pre-emulsification step, the starches, preferably contained egg white, and the thickening stabilizer may be added to the oil phase or the water phase, but are added to the oil phase to suppress the occurrence of aggregation. is preferred.

In the pre-emulsification step, from the viewpoint of suppressing gelatinization of contained starches and enhancing baking resistance and reheating resistance, it is preferable to set the temperature of the pre-emulsified liquid to 55° C. or less when obtaining the pre-emulsified liquid. Therefore, in a preferred embodiment, the method for producing a filling base of the present invention includes, as a pre-emulsification step, a step of mixing and stirring all raw materials at a temperature of 55° C. or less to obtain a pre-emulsified liquid.

-pH adjustment step-
In the pH adjusting step, the pH of the pre-emulsified liquid is adjusted to 4.0 to 5.6.

The pH adjustment step may be performed at any stage before or after the pre-emulsification step, but since the adjustment is easy, an organic acid is added after the pre-emulsification step so that the pH range is within the above range. Adjusting is preferred. Regarding the organic acid, it is as described above.

- Homogenization process -
In the homogenization step, the pH-adjusted pre-emulsion is homogenized.

The homogenization step can be performed using a homogenization device such as a valve homogenizer, a homomixer, a colloid mill, and the like. Homogenization is preferably carried out at a pressure ranging from 0 to 800 kg/cm ² . When heating after homogenization, UHT, HTST, batch type, retort, Heat sterilization such as microwave heating, heat sterilization treatment, or heat cooking using an open flame or the like can be performed. Among them, it is preferable to use heat sterilization such as UHT or HTST at 100 to 140° C. or heat sterilization because it is possible to moderately suppress the degree of gelatinization of starches. The heating time is preferably 0.05 to 30 minutes.

Moreover, after heating, if necessary, it may be homogenized again. Moreover, after heating, if necessary, a cooling operation such as rapid cooling or slow cooling may be performed, or aging may be performed.

The filling base of the present invention obtained as described above can be formed into any shape such as sheet, block, cylinder, die, etc., depending on its properties. Preferred sizes for each shape are sheet: length 50 to 1000 mm, width 50 to 1000 mm, thickness 1 to 50 mm; block: length 50 to 1000 mm, width 50 to 1000 mm, thickness 50 to 500 mm; Diameter 1 to 25 mm, length 5 to 100 mm, die shape: length 5 to 50 mm, width 5 to 50 mm, thickness 5 to 50 mm.

[Filling]
Fillings can be manufactured using the filling base of the present invention. The present invention also provides such fillings.

The filling of the present invention is characterized by containing the filling base of the present invention. The filling of the present invention is preferably such that the filling base is uniformly dispersed in the filling by stirring or the like.

The content of the filling base in the filling of the present invention varies depending on the desired physical properties and texture, as well as the amount of taste ingredients other than the filling base, and can be set arbitrarily. However, from the viewpoint of obtaining a filling that preferably has baking resistance and reheating resistance and obtaining a filling with good flavor, the content of the filling base in the filling of the present invention is preferably 10% by mass. Above, more preferably 14% by mass or more, more preferably 18% by mass or more or 20% by mass or more, the upper limit is preferably 75% by mass or less, more preferably 70% by mass or less, and still more preferably 65% by mass 60% by mass or less, and more preferably 60% by mass or less. Thus, in one embodiment, the filling of the present invention preferably comprises a filling base in the range of 10-75% by weight, more preferably in the range of 14-70% by weight, even more preferably in the range of 18-65% by weight, Even more preferably, the content is in the range of 18 to 60% by mass.

From the viewpoint of achieving even better resistance to baking and reheating, and from the viewpoint of facilitating variety in the flavor of the resulting filling, the filling of the present invention preferably contains 10 to 60% by mass of the filling base and a solid Contains 10 to 70% by mass of fermented milk of 15 to 60% by mass.

By using fermented milk with a solid content of 15 to 60% by mass in the production of fillings together with the filling base of the present invention, fillings with even better baking resistance and reheating resistance can be obtained. Even after heating, it is preferable because it becomes easy to make the texture of the filling smooth and to make the flavor rich.

The fermented milk preferably used for the filling of the present invention will be described. The fermented milk used for the filling of the present invention has a solid content of 15 to 60 mass, particularly from the viewpoint of obtaining a filling that preferably has baking resistance and reheating resistance, and from the viewpoint of obtaining a filling that has a rich and refreshing flavor. %. The lower limit of the solid content is preferably 16% by mass or more, more preferably 18% by mass or more, or 20% by mass or more, and the upper limit is preferably 57% by mass or less, more preferably 54% by mass or less. More preferably, it is 50% by mass or less. Therefore, in one embodiment, the filling of the present invention preferably contains fermented milk with a solid content of 15 to 60% by mass, more preferably fermented milk with a solid content of 18 to 57% by mass. More preferably, it contains fermented milk with a solids content of 18 to 54% by mass, and even more preferably fermented milk with a solids content of 18 to 50% by mass.

The fermented milk used in the filling of the present invention is obtained by subjecting raw milk, which is an animal milk such as cow's milk, an animal milk component, or a composition containing an animal milk component, to lactic acid fermentation, such as yogurt. and cheese.

When yogurt is selected and used, fermented milk whose solid content has been adjusted at the time of raw milk may be used, or the water content of yogurt with a solid content of less than 15% by mass is reduced to reduce the solid content. A so-called drained yogurt with a content of 15% by mass or more (hereinafter also simply referred to as "high solid content yogurt") may be used, but the latter is selected from the viewpoint of obtaining various fillings of the present invention more easily. .

As a method for reducing the water content of yogurt, a conventionally known method can be used. For example, yogurt with a solid content of less than 15% by mass is placed on a suitable filter cloth and allowed to stand for about 30 minutes to 24 hours. Examples include a method of filtering out the contained solids to reduce the water content, a method of separating the solid phase and the aqueous phase by centrifugation, and the like.

When cheese is selected and used, from the viewpoint of avoiding the versatility of the resulting filling from being reduced due to the prominent flavor derived from fermented milk, non-ripened type that is not subjected to bacterial ripening or mold ripening. Cheese (fresh cheese) that satisfies the above conditions is preferably selected.

Examples of non-ripened cheeses that satisfy the solid content conditions include cream cheese, mascarpone cheese, cottage cheese, and the like.

The ratio of the sum of protein and lipid in 100% by mass of the solid content of the fermented milk is preferably 60% by mass or more, more preferably 63% by mass or more, still more preferably 66% by mass or more, and still more preferably 70% by mass. % or more. The upper limit of the ratio is not particularly limited, and may be 100% by mass. When the proportions of protein and lipid in the solid content of fermented milk are high to a certain extent, baking resistance and reheating resistance of fillings produced using the fermented milk are likely to be improved.

The content of the fermented milk in the filling of the present invention depends on the physical properties desired for the filling (for example, whether it should be fluid after reheating or retain its original shape to a certain extent) and texture. Although different, from the viewpoint of obtaining a filling having baking resistance and reheating resistance, it is preferably 10 to 70% by mass, more preferably 16 to 65% by mass, still more preferably 22 to 60% by mass, still more preferably 28 to 55% by mass.

In the filling of the present invention, the mass ratio of the filling base of the present invention and the above fermented milk varies depending on the physical properties and texture desired for the filling. It is preferable to use up to 300 parts by mass, more preferably 42 to 285 parts by mass, even more preferably 54 to 270 parts by mass, and even more preferably 65 to 265 parts by mass.

In the filling of the present invention, the combination of the filling base of the present invention and fermented milk having a solid content of 15 to 60% by mass is used to obtain a filling having good baking resistance and reheating resistance. Although it is unclear at this stage, the present inventors speculate as follows. That is, it is known that the pH of fermented milk decreases to 4.0 to 5.6 during the production process (milk is about pH 7.5). By using them in combination, a filling having a favorable flavor can be obtained, and the emulsification stability of the obtained filling can be improved, so that the shelf life can be improved.

The filling of the present invention preferably contains the above-mentioned fermented milk in addition to the filling base, and can be eaten deliciously as it is, but may further contain taste-imparting materials as necessary.

Taste materials that can be used in the production of the filling of the present invention include, for example, gelled foods such as jams and jellies; , milk, condensed milk, fruit juice, coffee, black tea, green tea, oolong tea, pu-erh tea, Hyuganatsu tea, yuzu tea, and other liquid materials, chocolate, butter, and other materials that are added by heating and dissolving, cacao mass, cocoa powder, black tea powder , powdered taste materials such as powdered green tea, powdered coffee, and the like.

In the filling of the present invention, the filling base of the present invention does not contain any taste-exciting ingredients, and the taste-exciting materials are added separately during the production of the filling, making it possible to easily and rapidly produce fillings with a variety of flavors. is.

The amount of the taste-imparting material to be added may be appropriately determined according to the strength and properties of the taste, but it is preferably 20% by mass or less, more preferably 10% by mass or less, in the filling of the present invention. .

In addition to the filling base, fermented milk, and taste-providing material, the filling of the present invention may contain other ingredients commonly used in the production of fillings. Such other ingredients include, for example, wheat flour such as soft flour and hard flour, starches such as rice starch and corn starch, water, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid. White sugar, granulated sugar, powdered sugar, sucrose, lactose, enzyme-saccharified starch syrup, reduced starch saccharification product, isomerized liquid sugar, sucrose-bound starch syrup, reduced lactose, sorbitol, trehalose, xylose, xylitol, fructooligosaccharide, milk oligosaccharide, raffinose , sweeteners such as lactulose, stevia, aspartame, honey, etc., coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol, tea extract, egg ingredients such as whole eggs and egg yolks, margarine, shortening , flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, spices, spice extracts, beans, vegetables, meats, seafood and other food materials and food additives.

The content of the other ingredients in the filling of the present invention is preferably 30% by mass or less.

<Application of filling>
The filling of the present invention is similar to conventional fillings, for example, by a composite method such as kneading, folding, encasing, sandwiching, topping, etc., to manufacture a composite bakery dough by combining the filling and bakery food. It can be widely used in the production of composite bakery foods obtained by heating the dough.

Examples of the bakery food include confectionery such as cookies, pies, puffs, sables, sponge cakes, butter cakes and cake donuts, and bakery foods such as breads such as white bread, French bread, Danish pastries, sweet rolls and yeast donuts. can be mentioned.

In addition, since the filling of the present invention has the feature that oil-water separation and solid-liquid separation are suppressed even when heated or rebaked or microwaved after heating, the filling of the present invention can be used as a bakery dough. It can also be used for baking by heating by baking after combining by a method, and it can also be used for reheating by rebaking or reheating the composite bakery food obtained by baking. can. Thus, in one embodiment, the fillings of the present invention are used for any one or more of baking or reheating applications, more preferably for any one or more of baking, rebaking or oven-up applications. Applies to

<Compound bakery food>
Composite bakery food products can be produced using the fillings of the present invention. The present invention also provides such composite bakery food products.

The composite bakery food of the present invention is characterized by using the filling of the present invention. Specifically, the composite bakery food of the present invention is a composite bakery dough obtained by kneading, folding, wrapping, sandwiching, topping, or the like the filling of the present invention into bakery dough. If necessary, it may be obtained by rolling, molding, proofing (secondary fermentation), rack time, and then heat treatment such as baking or frying. Bakery obtained by heat treatment It may be obtained by injecting or topping the filling of the present invention into a food as a filling.

Examples of the bakery dough include cookie dough, pie dough, choux dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, sweet roll dough, yeast donut dough, and the like. confectionery dough and bread dough.

Examples of the composite bakery dough include encrusted dough obtained by enclosing a pasty filling in a bakery dough, and laminated dough obtained by topping or sandwiching a pasty filling in a bakery dough.

In the composite bakery food of the present invention, since the filling of the present invention used has good baking resistance, the composite bakery food obtained by kneading, folding, encasing, sandwiching, topping, etc. It is preferably obtained by heating the dough, and above all, from the viewpoint of making the best use of the flavor and texture of the filling, it is obtained by heating a composite bakery dough obtained by encasing, sandwiching, and topping. It is more preferable to be

The amount of the filling of the present invention used for producing the composite bakery food of the present invention is not particularly limited, but is preferably 10 to 200 parts by weight with respect to 100 parts by weight of the bakery dough used for producing the composite bakery dough. , more preferably 25 to 175 parts by mass, more preferably 40 to 150 parts by mass.

In the above baking, proofing is not required when using yeast-free bakery dough, but is required only when yeast-containing bakery dough is used. The proofing is preferably performed at 25 to 40° C. and 50 to 80% relative humidity for 20 to 90 minutes, more preferably 32 to 38° C. and 50 to 80% relative humidity for 30 to 60 minutes.

The above baking is preferably carried out at 160 to 250° C., particularly 170 to 220° C., similarly to ordinary bakery foods. If it is less than 160 ° C., the cooking tends to be poor and the baking time tends to be long. Liquid separation may occur, and the texture of the composite bakery food may deteriorate. On the other hand, when the temperature exceeds 250°C, the moisture content of the filling used in the composite bakery food is excessively lost, and the taste of the composite bakery food as a whole tends to deteriorate.

The frying operation is preferably carried out at 160 to 250°C, particularly 170 to 220°C, as is the case with ordinary donuts. If the temperature is less than 160°C, the oil absorption is large, and it is difficult to obtain a good texture. If the temperature exceeds 250°C, scorching tends to occur and the taste tends to deteriorate.

When the baking and frying are used in combination, the baking may be performed after the frying, or the frying may be performed after the baking.

The composite bakery food obtained as described above can be eaten as it is, but since it can be eaten more deliciously by heating, it can be reheated and eaten by rebaking or heating.

The conditions for rebaking and microwave heating in the present invention are not particularly limited. Heating is performed at 150 to 250° C. for about 1 to 20 minutes using a thermometer, etc., and heating is performed for about 1 to 10 minutes in a microwave oven set to 600 W when heating up.

The composite bakery food of the present invention is eaten after being subjected to one or more of the treatments consisting of rebaking or cooking. Here, the composite bakery food may be subjected to both rebaking and microwave heating, but since the texture of the bakery food portion of the composite bakery food tends to deteriorate, it is preferable to perform either rebaking or microwave heating.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to the examples shown below.

<Production of filling base>
[Example 1]
A filling base was prepared based on Formulation A described in Table 1. Specifically, corn-derived phosphate-crosslinked starch, tapioca-derived starch, dried egg white, pectin, and locust bean gum were added to and dispersed in rapeseed liquid oil to form an oil phase. Also, water was mixed with lactose, whey protein concentrate and whey powder to form an aqueous phase. The oil phase and the water phase which were sufficiently heated and dissolved respectively were mixed and emulsified while controlling the temperature at 50° C. to obtain a pre-emulsified liquid.

Next, lactic acid (outside compound A) was added to this preliminary emulsified liquid so that the pH of the preliminary emulsified liquid became 4.5, and then the preliminary emulsified liquid after the pH adjustment was homogenized.

Furthermore, it is heat sterilized at 110 ° C. for 3 seconds, filled with a pillow in a polyethylene packaging material with a thickness of 0.2 mm, cooled to 22 ° C., and the filling base of Example 1 (hereinafter simply referred to as “Ex-1”. Similarly in other examples) was obtained.

[Example 2]
Ex-2 was obtained in the same manner as in Example 1, except that the pH of the pre-emulsified liquid was adjusted to 4.1.

[Example 3]
Ex-3 was obtained in the same manner as in Example 1, except that the pH of the pre-emulsified liquid was adjusted to 5.3.

[Examples 4 to 13]
Ex-4 to Ex-13 were obtained in the same manner as in Example 1, except that the filling base was produced based on formulations B to K shown in Table 1.

[Comparative Example 1]
In the same manner as in Example 1, except that the filling base was produced based on the formulation L shown in Table 1, the filling base of Comparative Example 1 (hereinafter also simply referred to as "CEx-1". In other comparative examples, the same) was obtained.

[Comparative Examples 2 and 3]
CEx-2 and CEx-3 were obtained in the same manner as in Example 1, except that filling bases were produced based on formulations M and N shown in Table 1.

The SFC (25° C.) of the oils and fats used in producing the filling bases in the examples and comparative examples were as follows.
Rapeseed liquid oil: 0.2%
Palm super olein: 0.4%
Palm oil: 1.2%

<Production of filling>
Next, using the obtained Ex-1 to 13 and CEx-1 to 3, fillings were produced according to the following procedure.

High-solid yogurt prepared by removing water in advance using a filter cloth (solid content 20% by mass, protein content in the yogurt is 10.2% by mass, lipid content is 4.3% by mass, The ratio of the sum of protein and lipid in the solid content is 72.5% by mass) After uniformly mixing 50 parts by mass, 10 parts by mass of egg yolk, 5 parts by mass of honey, and 5 parts by mass of powdered sugar, the above Ex- 30 parts by mass of any one of 1 to 13 and CEx-1 to 3 was added and further kneaded to obtain fillings Ex-1 to 13 and CEx-1 to 3. The numbering of the resulting filling corresponds to the numbering of the filling base used for producing the filling.

<<Study 1>>
The obtained filling was subjected to a preliminary evaluation of baking resistance according to the following evaluation method.

(Preliminary evaluation of burning resistance)
With a piping bag fitted with a star-shaped spout, the filling was squeezed onto parchment paper and baked at 200° C. for 5 minutes. After firing, the edge shape retention was visually observed and evaluated according to the following criteria. In addition, in this evaluation, the passing grade was defined as the evaluation of "±" or higher. Table 2 shows the results.

Preliminary evaluation criteria for burn-in resistance:
++: The edge remains and the shape is not lost.
+: The edge is slightly rounded in some places, but the shape is not lost.
±: Rounded as a whole, but not out of shape, within the allowable range.
-: Edges are rounded and some parts are out of shape.
--: Completely out of shape.

A comparison of Ex-1 with Ex-4, 5, and CEx-1 suggested that the degree of baking resistance varied depending on the amount of oil contained.
In addition, comparing Ex-6 and 7, it was suggested that the SFC of the oil contained also caused a difference in the degree of baking resistance.
Focusing on the carbohydrates contained in the filling, comparing Ex-1, 8, 9, 10, CEx-2 and 3, not only the presence or absence of starches, but also the ratio of starches in carbohydrates, starches It was observed that the degree of baking resistance of the filling also varies depending on the proportion of processed starch in the filling.

From these results, for Ex-1, 2, 3, 6, 10, and 12, which had a score of "++" or "+" and were particularly well evaluated, composite bakery foods using these fillings was manufactured, and its burning resistance and reheating resistance were evaluated.

<<Study 2>>
Composite bakery foods Ex-1, 2, 3, 6, 10 and 12 were produced by encasing the obtained fillings Ex-1, 2, 3, 6, 10 and 12 by the following procedure. The numbering of the manufactured composite bakery food corresponds to the numbering of the filling used in manufacturing the composite bakery food.

<Production of composite bakery foods>
All raw materials of the medium dough mixture in Table 3 were mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 3 minutes to obtain medium dough (kneading temperature: 26°C). The resulting sponge dough was subjected to sponge fermentation for 2 hours at 28°C and 80% relative humidity.

After mixing the medium dough after fermentation, the strong flour containing the main kneading dough in Table 3, white sugar, salt, skimmed milk powder, whole eggs, and water in a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed. , the margarine blended with the main kneading dough was added and mixed at low speed for 3 minutes and at medium speed for 5 minutes to obtain the main kneading dough (kneading temperature 27°C).

The resulting kneaded dough was subjected to floor time for 25 minutes, divided into 40 g portions, and bench time for 30 minutes. After the bench time, the mixture was spread thinly and packed in a round silicon mold, placed on a top plate, and proofed (secondary fermentation) at 38° C., relative humidity of 80% for 50 minutes.

After proofing, lightly crush the center of the dough ball to make a dent, and squeeze 35 g of one of the fillings Ex-1, 2, 3, 6, 10, and 12 into the dent. Composite bakery foods Ex-1, 2, 3, 6, 10, and 12 were obtained by baking in an oven at 195° C. and lower heat of 205° C. for 15 minutes. The composite bakery foods Ex-1, 2, 3, 6, 10 and 12 thus obtained were allowed to cool to room temperature while kept in the mold.

The resulting composite bakery foods Ex-1, 2, 3, 6, 10, and 12 were evaluated for baking resistance, texture, and reheating resistance based on the following evaluation criteria. Furthermore, we also evaluated filling aptitude, which is a characteristic required for general fillings.

(Burn resistance)
The resulting composite bakery foods Ex-1, 2, 3, 6, 10, and 12 were cut with a kitchen knife, and the appearance of the filling inside was visually observed. The observed results were evaluated according to the following evaluation criteria.
++: No oil-water separation or solid-liquid separation was observed, and the shape retention was very good.
+: No oil-water separation or solid-liquid separation was observed, and the shape retention was good.
±: Slight oil-water separation and solid-liquid separation are observed, but the shape is not lost and is within the allowable range.
-: Oil-water separation and solid-liquid separation occur, and sagging occurs slightly after baking, and the shape is partially lost.
--: Completely out of shape due to oil-water separation or solid-liquid separation.

(texture)
The texture of the obtained composite bakery foods Ex-1, 2, 3, 6, 10 and 12 was evaluated according to the following evaluation criteria.
++: It has a smooth texture and good meltability in the mouth.
+: Good meltability in the mouth.
±: Feels slightly sticky, but melts well in the mouth and is within the allowable range.
-: Feels sticky and melts in the mouth slightly poorly.
--: Sticky and pasty texture with poor melting in the mouth.

(Reheat resistance)
The resulting composite bakery foods Ex-1, 2, 3, 6, 10, and 12 were heated in a microwave oven set at 600 W for 60 seconds, cut with a kitchen knife, and the appearance of the filling inside was visually observed. The observed results were evaluated according to the following evaluation criteria.
++: No oil-water separation or solid-liquid separation was observed, and the shape retention was very good.
+: No oil-water separation or solid-liquid separation was observed, and the shape retention was good.
±: Slight oil-water separation and solid-liquid separation are observed, but the shape is not lost and is within the allowable range.
-: Oil-water separation and solid-liquid separation occur, and sagging occurs slightly after baking, and the shape is partially lost.
--: Completely out of shape due to oil-water separation or solid-liquid separation.

(filling aptitude)
The filling aptitude when squeezing each filling into dough was evaluated based on the following evaluation criteria.
++: Good sharpness and good filling aptitude.
+: Good filling aptitude.
±: Slight stringiness, but filling is possible.
-: Strong stringiness or loose physical properties, poor filling aptitude.
--: Physical properties are hard or excessively loose, and filling is difficult.

<<Study 3>>
When the composition of the filling of the present invention was changed, the burning resistance of the filling was evaluated.

Specifically, the following two kinds of fillings were prepared and evaluated.

After uniformly mixing 20 parts by mass of the same high solid yogurt as used in Study 1, 10 parts by mass of egg yolk, 5 parts by mass of honey, and 5 parts by mass of powdered sugar, the above Ex-1, 2, 3, 60 parts by mass of any one of 6, 10, and 12 are added and further kneaded to obtain fillings Ex-1-2, 2-2, 3-2, 6-2, 10-2, and 12-2. Obtained.

Separately, normal yogurt (solid content 12% by mass, protein in yogurt 3.4% by mass, lipid 3.0% by mass, sum of protein and lipid content in solid content) ratio is 53.3% by mass) After uniformly mixing 50 parts by mass, 10 parts by mass of egg yolk, 5 parts by mass of honey, and 5 parts by mass of powdered sugar, the above Ex-1, 2, 3, 6, 10 , 12 was added and further kneaded to obtain fillings Ex-1-3, 2-3, 3-3, 6-3, 10-3 and 12-3.

The numbering of the resulting filling corresponds to the numbering of the filling base used for producing the filling.

The filling thus obtained was evaluated in the same manner as in Study 1 and Study 2. Table 5 shows the results.

Claims (11)

An oil-in-water emulsion having a water content of 50 to 75% by mass, a fat content of 15 to 35% by mass, a carbohydrate content of 2 to 16% by mass, a pH of 4.0 to 5.6, and containing starches. A filling base consisting of objects. The filling base according to claim 1, wherein the fat contained has a solid fat content of 10% or less at 25°C. The filling base according to claim 1 or 2, which satisfies one or more of the following conditions (A) and (B).
Condition (A): The ratio of starches to carbohydrates contained is 20 to 70% by mass.
Condition (B): The ratio of the swelling-suppressing starch to the contained starch is 30 to 70% by mass. The filling base according to any one of claims 1 to 3, containing one or more thickening stabilizers selected from pectin, succinoglycan, locust bean gum, gelatin and carrageenan. The filling base according to any one of claims 1 to 4, which contains an emulsifier in the range of 0.5% by mass or less. A filling containing the filling base according to any one of claims 1-5. The filling according to claim 6, which contains 10 to 60% by mass of the filling base according to any one of claims 1 to 5 and 10 to 70% by mass of fermented milk having a solid content of 15 to 60% by mass. 8. A filling according to claim 6 or 7, which is for any one or more of baking, rebaking or cooking. Composite bakery food using the filling according to any one of claims 6-8. 10. The composite bakery food product according to claim 9, which is eaten after being subjected to one or more of the treatments consisting of rebaking or cooking. A step of mixing and stirring all raw materials at a temperature of 55° C. or less to obtain a pre-emulsified liquid, a step of adjusting the pH of the pre-emulsified liquid to 4.0 to 5.6, and homogenizing the pre-emulsified liquid. A method for producing a filling base according to any one of claims 1 to 5, characterized in that it comprises the steps of