JP2023042380A - Paste for sweets - Google Patents

Abstract

To provide a paste for sweets having excellent drawability and shape retentivity.SOLUTION: A paste for sweets contains oil-in-water emulsified oil-and-fat composition, and a flavor material. The oil-in-water emulsified oil-and-fat composition contains oil and fat 5-30 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 2-5 wt.%, saccharide 20-40 wt.%, and water 30-65 wt.% in the total weight of the composition. The flavor material is powder. In the total weight of the paste for sweets, the content of the oil-in-water emulsified oil-and-fat composition is 85-99.9 wt.% and the content of the flavor material is 0.1-15 wt.%.SELECTED DRAWING: None

Description

The present invention relates to confectionery pastes containing flavoring materials.

Confectionery paste containing flavoring materials made from fruits, vegetables, etc., is widely used as a topping material by squeeze molding, which is shaped while being squeezed out from a mouthpiece. Montblanc, which is one of the representative examples of confectionery using confectionery paste, is sold year-round at convenience stores, supermarkets, confectionery specialty stores, and the like.

Appearance is also important for confectionery such as Mont Blanc, so the confectionery paste is required to have good squeeze moldability for easy decoration and shape retention to retain the shape after molding. That is, the confectionery paste is required to be able to be shaped without losing its shape while being squeezed out from the die, and to be able to maintain the shaped shape for a long time, for example, about one week.

On the other hand, due to the diversification of consumer food needs, there is a demand for confectionery pastes containing various flavor materials. However, in industrial production, when trying to manufacture various types of confectionery pastes while mixing all the raw materials, it takes a lot of time and effort and leads to an increase in waste, so it has not been able to fully meet the needs. .

In Patent Document 1, for the purpose of producing an oil-in-water emulsified fat that can prevent thermal deterioration and evaporation of flavor and aroma components, has good flavor and aroma, and has excellent preservability, 1 to 30% by weight of oil , 1 to 10% by weight of starch, 5 to 60% by weight of sugars, and water, after heat-treating an oil-in-water emulsified fat, adding 0.01 to 20% by weight of fruit juice, aroma components, or alcohols. discloses a method for producing an oil-in-water emulsified fat. However, there is no mention of squeeze molding, and no suggestion is made regarding squeeze moldability or shape retention.

JP-A-7-135900

An object of the present invention is to provide a confectionery paste having good squeezeability and shape retention, a method for producing the same, and an oil-in-water emulsified fat composition used for producing the confectionery paste. .

As a result of intensive studies by the present inventors to solve the above problems, an oil-in-water emulsified fat composition containing specific amounts of fats, starches, sugars, and water having a specific SFC (solid fat content) The present inventors have found that a confectionery paste containing specific amounts of powdery flavoring materials has good squeegee moldability and shape retention, and have completed the present invention.

That is, the first aspect of the present invention is a confectionery paste, the confectionery paste contains an oil-in-water emulsified fat composition and a flavor material, and the oil-in-water emulsified fat composition contains the composition 5 to 30% by weight of fats and oils, 2 to 5% by weight of starch, and 20% of sugars, with an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C in the entire product 40% by weight and 30% to 65% by weight of water, the flavor material is in the form of a powder, and the content of the oil-in-water emulsified fat composition in the entire confectionery paste is 85 to 99%. 9% by weight, and a confectionery paste in which the content of said flavoring material is 15-0.1% by weight.
A second aspect of the present invention relates to confectionery containing the confectionery paste.
The third aspect of the present invention is an oil-in-water emulsified fat composition used in the confectionery paste, wherein the SFC (solid fat content) in the entire oil-in-water emulsified fat composition is 50 to 60% at 10 ° C. and containing 5-30% by weight of fats and oils, 2-5% by weight of starch, 20-40% by weight of sugars, and 30-65% by weight of water, which is 8.5-21.5% at 30 ° C. It relates to an oil-type emulsified fat composition.
The fourth aspect of the present invention is that the starch content is 2 to 5% by weight, the sugar content is 20 to 40% by weight, and the water content is 30 to 65% by weight in the entire oil-in-water emulsified fat composition. A step of mixing starch, sugars and water and heating to 40-60°C to obtain an aqueous phase, SFC (solid fat content) of 50-60% at 10°C and 8. at 30°C. A step of adding the fat to the aqueous phase to obtain a mixture so that the content of the fat, which is 5 to 21.5%, is 5 to 30% by weight in the entire oil-in-water emulsified fat composition, and emulsifying the mixture. Processing, heat sterilization, cooling to 5 to 35 ° C. to obtain an oil-in-water emulsified fat composition, and the content of the oil-in-water emulsified fat composition in the entire confectionery paste is 85 to 99.9 A step of mixing the oil-in-water emulsified fat composition and the flavor material at 5 to 35° C. so that the content of the powdered flavor material is 15 to 0.1% by weight. , relates to a method for producing a confectionery paste.

According to the present invention, it is possible to provide a confectionery paste having good squeeze moldability and shape retention, a method for producing the same, and an oil-in-water emulsified fat composition used for producing the confectionery paste. .
According to the present invention, various confectionery pastes can be produced by adding various flavor materials to the oil-in-water emulsified oil composition, so that various types of confectionery pastes desired by consumers can be easily produced. It becomes possible to manufacture.

Hereinafter, embodiments of the present invention will be described in further detail.
The confectionery paste according to the present embodiment contains a specific oil-in-water emulsified fat composition and a powdered flavor material. The paste in the confectionery paste means, for example, at a temperature of about 5 to 35° C., while having high viscosity, it has at least fluidity to the extent that squeeze molding is possible. The confectionery paste has a flavor derived from the flavor material.

(Oil-in-water emulsified fat composition)
The oil-in-water emulsified oil-and-fat composition is an oil-in-water emulsion containing an aqueous phase containing water and water-soluble raw materials (including starch and saccharides described later), oils and fats, and if necessary, oil-soluble raw materials other than oils and fats. is an emulsion of the type In the present embodiment, the oil-in-water emulsified fat composition contains at least fat, starch, saccharides, and water.

As for the fat and oil, the total fat and oil contained in the oil-in-water emulsified fat composition satisfies SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C. It is preferable to use oils and fats that More preferably, the oil has an SFC of 50.5 to 58.5% at 10°C and 9.5 to 20.5% at 30°C, and still more preferably an SFC of 51.5 at 10°C. 57.5% and 10.5 to 19.5% at 30°C. If the SFC at 10°C is less than 50%, the confectionery paste may have poor squeezing moldability or shape retention, and if it exceeds 60%, the confectionery paste may become too hard and difficult to squeeze out. . If the SFC at 30° C. is less than 8.5%, the confectionery paste may have poor squeezability or shape retention. It may be difficult to squeeze out.

The SFC can be measured according to the measurement method of "2.2.9-2003 solid fat content (NMR method)" of "Standard fat analysis test method" edited by Japan Oil Chemistry Society. The requirements for the SFC may be satisfied for the entire oil and fat contained in the oil-in-water emulsified oil and fat composition, and when a plurality of types of oil and fat are used, the SFC exhibited by each individual oil and fat is not particularly limited.

The type of the fat is not particularly limited as long as it is an edible fat, but examples include palm oil, palm kernel oil, coconut oil, rapeseed oil, high erucine rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil. and animal fats and oils such as milk fat, beef tallow, lard, and fish oil.

In particular, it is preferable to use a combination of a plurality of types of fats and oils so as to satisfy the above-described SFC values. An example of a suitable combination of fats and oils is a combination of palm oil and high erucine rapeseed extremely hardened oil. The high erucine rapeseed extremely hardened oil refers to extremely hardened oil extracted from a rapeseed variety having an erucic acid (erucic acid) content of approximately 40% or more. Further, transesterified oil of palm oil and coconut oil may be used in combination with the combination of fats and oils.

The content of the fat is preferably 5 to 30% by weight in the entire oil-in-water emulsified fat composition. More preferably 6 to 25% by weight, still more preferably 8 to 19% by weight. If the fat content is less than 5% by weight, the squeeze moldability or shape retention of the confectionery paste may deteriorate. may be insufficient, and the squeeze formability of the confectionery paste may be deteriorated.

The starch is not particularly limited, and examples include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and chemically and/or physically treated starch. etc. As the starch, powdery products of starchy plants such as wheat, corn, rice, sweet potato, cassava, and sago palm may be used as long as they do not adversely affect texture. The origin of the starch in the modified starch is preferably derived from tapioca starch, sago starch, or sweet potato starch, more preferably derived from tapioca starch, in order to obtain a smooth mouthfeel with good melting in the mouth. .

The modified starch refers to a general chemically modified starch, and includes esterified starch, etherified starch, oxidized starch, acid-treated starch, oil-and-fat-processed starch, enzyme-treated starch, etc., and is selected from the group thereof. can be used.

Phosphate-crosslinked starch is preferable among the modified starches. Phosphate-crosslinked starch refers to starch in which swelling and gelatinization of starch granules are suppressed by reacting trimetaphosphate, phosphorus oxychloride, or the like on starch to crosslink intramolecular or intermolecular hydroxyl groups of the starch. Examples of the phosphate crosslinked starch include acetylated phosphate crosslinked starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, and the like. At least one selected from the group of can be used. In particular, hydroxypropylated phosphate-crosslinked starch is resistant to aging and is preferable from the viewpoint of storage stability.

The starch content is preferably 2 to 5% by weight, more preferably 2.5 to 4.5% by weight, still more preferably 3 to 4% by weight, based on the entire oil-in-water emulsified oil composition. be. If the starch content is less than 2% by weight, the squeeze moldability or shape retention of the confectionery paste may deteriorate. becomes too high, and the squeezability of the confectionery paste may deteriorate.

The sugars are not particularly limited, and include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from the group thereof. can be used. Among them, refined sugar and granulated sugar are preferable from the viewpoint of taste.

The content of the saccharides is preferably 20 to 40% by weight in the entire oil-in-water emulsified fat composition. More preferably 20 to 30% by weight, still more preferably 22 to 25% by weight. If the content of saccharides is less than 20% by weight, bacteria may increase and the squeezing moldability of the confectionery paste may be deteriorated. The squeeze moldability or shape retention of the paste may be deteriorated.

The water content is preferably 30 to 65% by weight in the entire oil-in-water emulsified fat composition. More preferably 45 to 65% by weight, still more preferably 53 to 65% by weight. If the water content is less than 30% by weight, the solubility of the water-soluble raw material may become poor, and if it is more than 65% by weight, syneresis may occur in the oil-in-water emulsified fat composition.

The oil-in-water emulsified fat composition may contain water-soluble raw materials other than the starch and saccharides. As the water-soluble raw material, it is possible to use a component that is generally blended in an oil-in-water emulsified fat composition within a range that does not impair the effects of the invention. Such ingredients can include, for example, thickeners, dried egg whites, and the like.

Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, agar, glucomannan, gelatin, starch and the like. The content can be appropriately set within a range that does not impair the effects of the invention.

The oil-in-water emulsified fat composition may contain oil-soluble raw materials other than fats and oils. As the oil-soluble raw material, a component that is generally blended in an oil-in-water emulsified fat composition can be used as long as it does not impair the effects of the invention. Examples of such ingredients include emulsifiers, colorants, fragrances, dairy products, and the like.

Examples of the emulsifier include glycerin fatty acid esters and sucrose fatty acid esters. The content can be appropriately set within a range that does not impair the effects of the invention.

Examples of the coloring agent include carotenoid pigments. The content can be appropriately set within a range that does not impair the effects of the invention.

Examples of the flavor include milk flavor and butter flavor. The content can be appropriately set within a range that does not impair the effects of the invention.

Examples of the dairy products include butter, powdered skim milk, whey protein, and buttermilk powder. The content can be appropriately set within a range that does not impair the effects of the invention.

The content of the oil-in-water emulsified fat composition is preferably 85 to 99.9% by weight in the entire confectionery paste. More preferably 92 to 99.5% by weight, still more preferably 90 to 99.1% by weight. If the content of the oil-in-water emulsified fat composition is less than 85% by weight, the confectionery paste may become too hard and difficult to squeeze out, resulting in poor squeeze moldability. The paste may become too soft, resulting in poor squeezability or shape retention.

(flavor material)
The flavor material is not particularly limited as long as it is powdery at 20° C. and can impart flavor to foods. , powdered skim milk, powdered cheese, dried powders of vegetables and fruits, and the like.

The particle size of the flavor material is not particularly limited, but if the particle size is too large, the flavor material may feel rough and have a poor texture. The following are more preferable.

The content of the flavoring material is preferably 15 to 0.1% by weight in the entire confectionery paste. More preferably 8 to 0.5% by weight, still more preferably 10 to 0.9% by weight. When the content of the flavoring material is more than 15% by weight, the confectionery paste becomes too hard, making it difficult to squeeze out, and the squeezing moldability may be inferior. Otherwise, the confectionery paste may become too soft, resulting in poor squeezability or shape retention.

[Method for producing confectionery paste]
A method for producing the confectionery paste according to the present embodiment is exemplified below.

(Preparation of oil-in-water emulsified fat composition)
Water is mixed with water-soluble raw materials such as starch and sugars, and the mixture is heated to 40-60° C. to obtain an aqueous phase. At that time, the content of each component is adjusted to 2 to 5% by weight of starch, 20 to 40% by weight of sugar, and 30 to 65% by weight of water in the entire oil-in-water emulsified oil composition. In the heating, the temperature may be raised after mixing each component, or each component may be mixed while raising the temperature.

The obtained aqueous phase is preferably kept at 40 to 60 ° C. and stirred while the SFC is 10 ° C. so that the oil content is 5 to 30% by weight in the entire oil-in-water emulsified oil composition. A fat of 50-60% and 8.5-21.5% at 30° C. is added to the water phase to obtain a mixture. It is preferable that the fats and oils are kept at 40 to 60° C. when the water phase is added. In addition, if necessary, the oil-soluble raw material may be dissolved in the fat and then added to the aqueous phase.

The resulting mixture is pre-emulsified and emulsified using a homogenizer at a pressure of 5-15 MPa. The resulting emulsion is heat sterilized at 95 to 105° C. for 2 to 3 minutes in a contherm scraping heat exchanger, and then cooled to 60° C. or less to obtain a paste. The obtained paste is filled in a pillow package and cooled to room temperature or below with cold water of 2 to 7° C., thereby obtaining the oil-in-water emulsified fat composition. Here, the pillow packaging refers to a method in which a packaging film is processed into a bag having an opening, filled with contents, and the contents are packaged by closing the opening.

(Preparation of confectionery paste)
By mixing both so that the content of the oil-in-water emulsified fat composition is 85 to 99.9% by weight and the content of the flavor material is 15 to 0.1% by weight in the entire confectionery paste , the confectionery paste according to the present embodiment can be obtained. The temperature during mixing is preferably, for example, 5 to 35°C.

(Use of confectionery paste)
The confectionery paste according to the present embodiment can be suitably used as a topping for cakes such as Mont Blanc and confectionery such as sweet potatoes by squeeze molding, in which the cake is shaped while being squeezed out from a mouthpiece. The confectionery is not particularly limited as long as it contains the confectionery paste according to the present embodiment. In the confectionery, it is preferable that the confectionery paste according to the present embodiment is contained in a squeezed shape.

In addition, the confectionery paste according to the present embodiment can be used in the form of fillings, sandwiches, and the like, as long as it exhibits squeeze moldability.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

Raw materials used in Examples and Comparative Examples are as follows.
1) "Farinex VA70TJ" manufactured by Matsutani Chemical Industry Co., Ltd.
2) Nisshin Sugar Co., Ltd. “Johakuto”
3) “Dried egg white K type” manufactured by Kewpie Egg Co., Ltd.
4) "Whyco W80" manufactured by Nippon Shinyaku Co., Ltd.
5) "Novazan 200 Mesh" manufactured by ADM Japan Co., Ltd.
6) "CESAGUM LN-1/200" manufactured by San-Eigen FFI Co., Ltd.
7) Kaneka Co., Ltd. “Palm oil (SFC at 10°C: 50.9%, SFC at 30°C: 9.8%)”
8) Yokozeki Yushi Kogyo Co., Ltd. “Hierushin Rapeseed Extremely Hydrogenated Oil (SFC at 10°C: 99.4%, SFC at 30°C: 98.8%)”
9) Transesterified oil of palm oil and coconut oil (SFC at 10°C: 55.3%, SFC at 30°C: 11.5%) (manufacturing information will be described later)
10) Kaneka Co., Ltd. “Rapeseed oil (SFC at 10°C: 0.0%, SFC at 30°C: 0.0%)”
11) “Uji Matcha” (maximum particle size 143 μm) manufactured by Tsujirihei Honten

<Evaluation of drawability>
The squeeze moldability when the confectionery paste was squeezed out from the die and molded into a small roll shape was evaluated according to the following criteria.
5 points: Compared to Comparative Example 4, it has moderate hardness and is easy to squeeze out, and is extremely easy to form into a small roll shape without breakage or sagging.
4 points: Compared with Comparative Example 4, it is easy to squeeze out, and has high moldability in the shape of a small roll.
3 points: It can be squeezed out similarly to Comparative Example 4, and the formability of the Kodamaki shape is good.
2 points: Compared with Comparative Example 4, it is a little difficult to squeeze out, and the formability of the Kodamaki shape is slightly inferior.
1 point: Compared to Comparative Example 4, it is too soft to be squeezed out without squeezing it out, or too hard to be squeezed out very easily, and there is no Odamaki formability.

<Evaluation of shape retention>
After storing the confectionery paste molded into a Kodamaki shape at 10° C. for 1 week, it was visually observed whether or not the shape had changed, and was evaluated according to the following criteria.
5 points: Compared with Comparative Example 4, no change in shape was observed, and the Kodamaki-like shape retention was very high.
4 points: Compared with Comparative Example 4, there is little change in shape, and the shape retainability of the Kodamaki shape is high.
3 points: There is a similar shape change as in Comparative Example 4, and the Kodamaki-shaped shape retention is slightly low. .
1 point: compared with Comparative Example 4, the shape is completely changed due to sagging, and the shape retention of the small roll shape is very poor.

[Production of raw material 9) used in Examples and Comparative Examples]
Palm oil (manufactured by Kaneka Co., Ltd.): 76 parts by weight, palm oil (manufactured by Kaneka Co., Ltd.): A mixture of 24 parts by weight was heated to 90 ° C. under a reduced pressure of 500 Pa, sodium methylate (manufactured by Nippon Soda Co., Ltd. ): 0.2 part by weight was added and stirred for 30 minutes to perform random transesterification. After washing with water, add 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) at 90°C under a reduced pressure of 500 Pa to decolorize, deodorize at 250°C and 200 Pa for 1 hour, and ester of palm oil and coconut oil. Got replacement oil. The SFC at 10°C for the transesterified oil of palm oil and coconut oil was 55.3% and the SFC at 30°C was 11.5%.

(Production Example 1) Production of oil-in-water emulsified oil composition According to the composition shown in Table 1, an oil-in-water emulsified oil composition was produced as follows. That is, 3.5 parts by weight of hydroxylpropylated phosphate-crosslinked starch, 24.4 parts by weight of white sugar, 0.1 part by weight of dried egg white, 1.9 parts by weight of whey protein, 0.07 parts by weight of xanthan gum, and 0 parts by weight of locust bean gum. 02 parts by weight and 58.0 parts by weight of water are stirred and mixed so that the mixture is heated to 50° C., and 10.8 parts by weight of palm oil adjusted to 60° C. and high erucine are added. 1.2 parts by weight of extremely hardened rapeseed oil was added and thoroughly stirred to pre-emulsify the raw material mixture. After that, the raw material mixture was emulsified with a pressure of 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The obtained emulsified liquid was sterilized at 100°C for 2 minutes with a contherm scraping heat exchanger (Noritake Cooker/Steam Mixer, manufactured by Noritake Co., Ltd.), cooled to 60°C, and filled into a pillow bag. Thereafter, the mixture was cooled to room temperature or below with cold water of 5°C to obtain an oil-in-water emulsified oil composition.
A fat composed of a mixture of palm oil and high erucine rapeseed extremely hardened oil had an SFC of 53.4% at 10°C and 17.6% at 30°C.

(Production Examples 2 to 17) Preparation of oil-in-water emulsified oil composition An oil-in-water emulsified oil composition was produced in the same manner as in Production Example 1, except that the blending amounts of each component were changed according to the formulations in Tables 1 and 2. made.

(Example 1) Preparation of confectionery paste According to the formulation in Table 3, 95 parts by weight of the oil-in-water emulsified oil composition prepared in Production Example 1 was added with 5 parts by weight of matcha powder, which is a powdery flavor material, at 25 ° C. A confectionery paste was obtained by mixing. The resulting paste for confectionery was evaluated for squeeze moldability and shape retention, and the evaluation results are summarized in Table 3.

(Examples 2 to 11, Comparative Examples 1 to 9) Preparation of confectionery paste According to the formulations in Tables 3 and 4, the type (manufacturing example number) or blending amount of the oil-in-water emulsified oil composition, and the amount of flavor material A confectionery paste was obtained in the same manner as in Example 1, except that the blending amount was changed. The obtained confectionery pastes were evaluated for squeeze moldability and shape retention, and the evaluation results are summarized in Tables 3 and 4.

From Table 3, all the confectionery pastes obtained in Examples 1 to 11 satisfy the requirements of the invention, and the evaluation of squeeze moldability and shape retention is good. It can be seen that it is superior to a certain comparative example 4.

On the other hand, Table 4 reveals the following. The confectionery paste obtained in Comparative Example 1 had a low oil-and-fat content of 4% by weight in the oil-in-water emulsified oil-and-fat composition, and was evaluated to have low squeeze moldability and shape retention.
The confectionery paste obtained in Comparative Example 2 had a high fat content of 36% by weight in the oil-in-water emulsified fat composition, and was evaluated as having low squeeze moldability and shape retention.

The confectionery paste obtained in Comparative Example 3 had a low starch content of 1% by weight in the oil-in-water emulsified fat composition, and was evaluated as having low shape retention.
The confectionery paste obtained in Comparative Example 4 has a high starch content of 7% by weight in the oil-in-water emulsified fat composition. This Comparative Example 4 is used as an evaluation standard for squeeze moldability and shape retention.

The confectionery paste obtained in Comparative Example 5 had a low saccharide content of 19% by weight in the oil-in-water emulsified fat composition, and was evaluated as being low in squeeze formability and shape retention.
The confectionery paste obtained in Comparative Example 6 had a large saccharide content of 41% by weight in the oil-in-water emulsified fat composition, and was evaluated as having low squeeze moldability and shape retention.

The confectionery paste obtained in Comparative Example 7 had a low SFC at 10° C. of 40.8% and a low SFC at 30° C. of 7.8%, and was evaluated to have low squeezeability and shape retention. rice field.
The confectionery paste obtained in Comparative Example 8 had a high SFC of 61.8% at 10°C and a high SFC of 32.9% at 30°C, and was evaluated to be low in squeeze formability and shape retention. rice field.

The confectionery paste obtained in Comparative Example 9 had a low oil-in-water emulsified fat composition content of 80% by weight, and was rated as low in squeeze formability.

Claims (4)

Confectionery paste,
The confectionery paste contains an oil-in-water emulsified fat composition and a flavor material,
The oil-in-water emulsified fat composition has an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C in the entire composition. 2-5% by weight of starch, 20-40% by weight of sugars, and 30-65% by weight of water,
The flavor material is powdery,
A confectionery paste, wherein the content of the oil-in-water emulsified oil composition is 85 to 99.9% by weight, and the content of the flavor material is 15 to 0.1% by weight, based on the entire confectionery paste. A confectionery comprising the confectionery paste of claim 1 . An oil-in-water emulsified oil composition used in the confectionery paste according to claim 1,
In the entire oil-in-water emulsified fat composition, SFC (solid fat content) is 50 to 60% at 10 ° C. and 8.5 to 21.5% at 30 ° C. 5 to 30% by weight, starch 2 An oil-in-water emulsified fat composition containing ~5% by weight, 20% to 40% by weight of saccharides, and 30% to 65% by weight of water. In the entire oil-in-water emulsified fat composition, starch, saccharides, and mixing with water and heating to 40-60° C. to obtain an aqueous phase;
The content of fats and oils having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C is 5 to 30% by weight in the entire oil-in-water emulsified fat composition. adding the fat to the aqueous phase to obtain a mixture,
a step of emulsifying the mixture, heat sterilizing, and cooling to 5 to 35° C. to obtain an oil-in-water emulsified oil composition;
At 5 to 35 ° C., so that the content of the oil-in-water emulsified fat composition is 85 to 99.9% by weight and the content of the powdered flavor material is 15 to 0.1% by weight in the entire confectionery paste. , the step of mixing the oil-in-water emulsified fat composition and the flavor material;
A method for producing a confectionery paste, comprising: