JP2023044749A - Paste for refrigerated confectionery - Google Patents

Abstract

To provide paste for refrigerated confectionery which enables presenting favorable texture without using lots of starch-containing raw material such as white bean paste and retaining favorable appearance after the refrigerated storage.SOLUTION: Paste for refrigerated confectionery contains an oil-in-water type emulsified oil-and-fat composition and flavor raw material, and the content of raw starch is less than 15 wt.% based on the whole of paste. The oil-in-water type emulsified oil-and-fat composition contains, based on the whole of the composition, 5 - 35 wt.% of oil-and-fat, 3 - 6 wt.% of hydroxypropylated and phosphate cross-linking starch, 0.05 - 0.15 wt.% of thickener, 20 - 40 wt.% of saccharides and 25 - 60 wt.% of water. The flavor raw material is in the paste form whose viscosity is 90 - 150 Pa s at 20°C. Based on the whole of paste, the content of the oil-in-water type emulsified oil-and-fat composition is 30 - 70 wt.%, and that of the flavor raw material is 70 - 30 wt.%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a chilled confectionery paste containing a flavoring material.

BACKGROUND ART Confectionery pastes containing pasty flavoring materials made from fruits, vegetables, etc., are widely used as topping materials for confectionery or bread. Montblanc, which is one of the representative examples of confectionery using confectionery paste, is sold at refrigerated temperature throughout the year at convenience stores, supermarkets, confectionery specialty stores, and the like.

Chestnut paste, which is used as a topping for Mont Blanc, is prepared from chestnuts, but chestnuts are expensive and difficult to use in large amounts. Therefore, white bean paste with a similar texture is often mixed to increase the amount. However, white bean paste contains starch derived from white kidney beans, and if chestnut paste containing white bean paste is left at refrigeration temperatures, the starch will age or dry out, causing the paste surface to crack. Appearance tends to deteriorate.

On the other hand, due to the diversification of consumer food needs, there is a demand for confectionery pastes containing various flavor materials other than chestnut paste. 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. .

Patent Document 1 discloses sweet potato mont blanc, purple sweet potato mont blanc, pumpkin mont blanc, banana mont blanc, and zunda mont blanc as new species of mont blanc used in place of chestnut mont blanc. Claim 10 describes a specific formulation of sweet potato mont blanc.

JP 2012-44978 A

The composition disclosed in Patent Document 1 cannot sufficiently prevent cracking of the paste surface after refrigerated storage, and the surface may become dull and the appearance may be deteriorated.
An object of the present invention is to provide a paste for refrigerated confectionery that exhibits a good texture and maintains a good appearance even after refrigerated storage without using a large amount of starch-rich raw materials such as white bean paste, a method for producing the same, and An object of the present invention is to provide an oil-in-water emulsified fat composition used for producing the paste for chilled confectionery.

The present inventors have conducted intensive research to solve the above problems, and found that an oil-in-water emulsified fat composition containing specific amounts of fat, specific modified starch, thickener, saccharides, and water, and specific A paste for refrigerated confectionery containing a specific amount of pasty flavoring material having a viscosity of , exhibits a good texture without using a large amount of raw materials containing a large amount of starch such as white bean paste, and even after refrigerated storage The inventors have found that a good appearance can be maintained, and have completed the present invention.

That is, the first aspect of the present invention is a paste for refrigerated confectionery, the paste for refrigerated confectionery contains an oil-in-water emulsified fat composition and a flavor material, and the content of unprocessed starch is The oil-in-water emulsified oil composition contains 5 to 35% by weight of oil, 3 to 6% by weight of hydroxypropylated and phosphoric acid-crosslinked modified starch, 0.05 to 0.15% by weight of a thickener, 20 to 40% by weight of sugars, and 25 to 60% by weight of water, and the flavor material is a paste having a viscosity of 90 to 150 Pa s at 20 ° C. A paste for refrigerated confectionery, wherein the content of the oil-in-water emulsified fat composition is 30 to 70% by weight, and the content of the flavor material is 70 to 30% by weight, in the entire paste for refrigerated confectionery. Regarding.
Preferably, the starch in the hydroxypropylated and phosphoric acid-crosslinked modified starch is at least one selected from tapioca starch and potato starch.
Preferably, the thickener is at least one selected from the group consisting of xanthan gum, locust bean gum, tamarind seed gum, and succinoglucan.
Preferably, the SFC (solid fat content) of said fat is 50-60% at 10°C and 8.5-21.5% at 30°C.
A second aspect of the present invention relates to confectionery or bread containing the paste for refrigerated confectionery.
The third aspect of the present invention is an oil-in-water emulsified fat composition used in the paste for refrigerated confectionery, wherein 5 to 35% by weight of oil, hydroxypropylated and phosphoric acid in the entire oil-in-water emulsified fat composition Containing 3 to 6% by weight of crosslinked processed starch, 0.05 to 0.15% by weight of thickener, 20 to 40% by weight of saccharides, and 25 to 60% by weight of water, it relates to an oil-in-water emulsified fat composition .
The fourth aspect of the present invention is that the content of hydroxypropylated and phosphoric acid-crosslinked modified starch is 3 to 6% by weight and the content of thickener is 0.05 to 0.15% by weight in the entire oil-in-water emulsified fat composition. %, hydroxypropylated and phosphoric acid cross-linked modified starch, thickener, sugars and water are mixed so that the sugar content is 20 to 40% by weight and the water content is 25 to 60% by weight. Then, a step of heating to 40 to 60 ° C. to obtain an aqueous phase, and adding fat to the aqueous phase so that the content of the fat is 5 to 35% by weight in the entire oil-in-water emulsified fat composition. obtaining, emulsifying the mixture and heat sterilizing to obtain an oil-in-water emulsified fat composition, and the content of the oil-in-water emulsified fat composition in the entire paste for refrigerated confectionery is 30 to 70% by weight, At 5 to 35 ° C., the oil-in-water emulsified oil composition and the flavor material are mixed so that the content of the pasty flavor material having a viscosity of 90 to 150 Pa s at 20 ° C. is 70 to 30% by weight. A method for producing a paste for refrigerated confectionery, comprising the step of mixing

According to the present invention, a paste for refrigerated confectionery that exhibits a good texture and maintains a good appearance even after refrigerated storage without using a large amount of starch-rich raw materials such as white bean paste, a method for producing the same, and It is possible to provide an oil-in-water emulsified fat composition used for producing the paste for chilled confectionery.
According to the present invention, various pastes for refrigerated confectionery can be produced by adding various flavor materials to the oil-in-water emulsified fat composition, so that various pastes for refrigerated confectionery desired by consumers can be produced. It becomes possible to manufacture easily.

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

(Oil-in-water emulsified fat composition)
The oil-in-water emulsified oil-fat composition comprises an aqueous phase containing water and water-soluble raw materials such as modified starch, thickener, and saccharides, and an oil phase containing oils and fats and, if necessary, oil-soluble raw materials other than fats and oils. It is an oil-in-water emulsion containing In the present embodiment, the oil-in-water emulsified oil-fat composition contains at least oil, a specific modified starch, a thickener, sugars, and water.

As for the fats and oils, the SFC (solid fat content) of the entire fats and oils contained in the oil-in-water emulsified fat composition satisfies 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. When the SFC at 10°C is 50% or more, the moldability or shape retention of the paste for refrigerated confectionery is good, and when it is 60% or less, the paste for refrigerated confectionery has an appropriate hardness and is easy to squeeze out. Further, when the SFC at 30 ° C. is 8.5% or more, the moldability or shape retention of the paste for refrigerated confectionery is good, and when it is 21.5% or less, the paste for refrigerated confectionery has an appropriate hardness. It becomes easier to squeeze out with

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 35% by weight in the entire oil-in-water emulsified fat composition. More preferably 8 to 32% by weight, still more preferably 10 to 20% by weight. If the oil content is less than 5% by weight, the texture of the refrigerated confectionery paste or the appearance of the refrigerated confectionery paste after refrigerated storage may deteriorate. In some cases, the emulsification is insufficient when preparing the composition, and the texture of the paste for chilled confectionery deteriorates.

The specific modified starch is hydroxypropylated and phosphoric acid-crosslinked modified starch. Hydroxypropylated starch refers to starch that has been etherified with propylene oxide. Phosphoric acid-crosslinked starch refers to starch that is reacted with trimetaphosphate, phosphorus oxychloride, or the like, and then undergoes intramolecular or intermolecular transformation of starch. It refers to starch in which the swelling and gelatinization of starch granules are suppressed by cross-linking of hydroxyl groups. Hydroxypropylated and phosphate-crosslinked modified starch refers to starch that has undergone both treatments. By using hydroxypropylated and phosphoric acid-crosslinked modified starch, cracking of the surface of the paste during refrigerated storage can be suppressed, the gloss of the surface can be maintained, and the appearance of the paste for refrigerated confectionery can be kept good.

The starch in the hydroxypropylated and phosphoric acid-crosslinked modified starch is preferably tapioca starch or potato starch, more preferably tapioca starch, in order to obtain a smooth texture.

The content of the hydroxypropylated and phosphoric acid-crosslinked modified starch is preferably 3 to 6% by weight, more preferably 3.5 to 5.5% by weight, based on the entire oil-in-water emulsified oil composition, More preferably 4 to 5% by weight. If the starch content is less than 3% by weight, the moldability or shape retention of the paste for chilled confectionery may deteriorate. The viscosity becomes too high, that is, line suitability during production deteriorates, and the surface of the paste tends to crack during refrigerated storage, resulting in a poor appearance of the refrigerated confectionery paste.

The oil-in-water emulsified oil-and-fat composition contains, in addition to the hydroxypropylated and phosphoric acid-crosslinked modified starch (hereinafter also referred to as specific modified starch), unprocessed starch and modified starch other than the specific modified starch of the invention. It may be contained as long as it does not impair the effects of the invention.

The raw starch refers to starch that has not been subjected to any chemical or physical treatment, and is not particularly limited. Examples include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, and wheat. Examples include starch, rice starch, and the like. As the raw 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 content of unprocessed starch in the oil-in-water emulsified fat composition may be within a range that does not deviate from the content of unprocessed starch in the paste for chilled confectionery described later, but specifically, it is 0% by weight. More than 3% by weight is preferable. More preferably 0 to 2% by weight, still more preferably 0 to 1% by weight.

The modified starch other than the specific modified starch may be a starch subjected to general chemical treatment and/or physical treatment (excluding the specific modified starch), esterified starch, etherified starch, Oxidized starch, acid-treated starch, oil-processed starch, enzyme-processed starch, etc. can be mentioned, and at least one selected from these groups can be used.

Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, tamarind seed gum, succinoglucan, agar, glucomannan, gelatin, starch, and the like. At least one selected from the group of can be used. Among them, xanthan gum, locust bean gum, tamarind seed gum, and succinoglucan are preferable because they are excellent in keeping the appearance of the paste for refrigerated confectionery after frozen storage, and at least one selected from the group thereof. is preferably used.

The content of the thickener is preferably 0.05 to 0.15% by weight in the entire oil-in-water emulsified fat composition. More preferably 0.05 to 0.12% by weight, still more preferably 0.05 to 0.09% by weight. If the content of the thickening agent is less than 0.05% by weight, the shape retention of the paste for refrigerated confectionery is deteriorated, cracks are likely to occur on the surface of the paste during refrigerated storage, and the appearance of the paste for refrigerated confectionery is poor. If it is more than 0.15% by weight, the viscosity of the oil-in-water emulsified fat composition or paste for refrigerated confectionery becomes too high, that is, line suitability during production deteriorates, and moldability deteriorates. Sometimes.

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 moldability of the paste for chilled confectionery may be deteriorated. The moldability or shape retention of the paste for chilled confectionery may deteriorate.

The content of water is preferably 25 to 60% by weight in the entire oil-in-water emulsified fat composition. More preferably 30 to 55% by weight, still more preferably 46.5 to 54.5% by weight. If the water content is less than 25% by weight, the solubility of the water-soluble raw material may become poor, and if it is more than 60% 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 specific modified starch, thickener, 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. Examples of such components include the above-described unprocessed starch, processed starch other than the specific processed starch, and dried egg white.

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 30 to 70% by weight in the whole paste for chilled confectionery. More preferably 40 to 60% by weight, still more preferably 45 to 55% by weight. If the content of the oil-in-water emulsified oil-fat composition is less than 30% by weight, the paste for refrigerated confectionery becomes too hard, resulting in poor moldability and easy cracking on the surface of the paste during refrigerated storage. The appearance of the paste may deteriorate, and if it exceeds 70% by weight, the paste for refrigerated confectionery may become too soft, resulting in poor moldability or shape retention.

(flavor material)
The flavor material is a pasty flavor material having a specific viscosity. Flavor materials are not particularly limited as long as they can impart flavor to foods, and include, for example, vegetables such as chestnuts, sweet potatoes, and pumpkins, fruits, nuts, chocolate, dairy products, and the like. Specific examples of pasty flavor materials include chestnut paste, sweet potato paste, pumpkin paste, fruit paste, vegetable paste, nut paste, condensed milk, jam, fruit sauce, and the like.

The flavor material is preferably a paste having a viscosity of 90 to 150 Pa·s at 20°C. It is more preferably 100 to 140 Pa·s, still more preferably 120 to 140 Pa·s. If the viscosity of the flavor material at 20°C is lower than 90 Pa s, the moldability or shape retention of the paste for refrigerated confectionery may be inferior, and if it is higher than 150 Pa s, the flavor material is an oil-in-water emulsified oil composition. It can be difficult to mix.

The viscosity can be measured with a cylindrical rotary viscometer (“TV-35 viscometer” manufactured by Toki Sangyo Co., Ltd.).

The pasty flavoring material exhibiting the specific viscosity can be prepared, for example, by finely cutting the flavoring material as necessary and then sufficiently kneading it. If necessary, liquid components such as water, liquid sugar, milk, and fresh cream are mixed with the paste-like flavor material thus prepared, or the water is evaporated by heating. good too.

The content of the flavoring material is preferably 70 to 30% by weight in the whole paste for chilled confectionery. More preferably 60 to 40% by weight, still more preferably 55 to 45% by weight. If the content of the flavoring material is more than 70% by weight, the paste for refrigerated confectionery becomes too hard, resulting in poor moldability, cracks on the surface of the paste during refrigerated storage, and poor appearance of the paste for refrigerated confectionery. If it is less than 30% by weight, the taste of the flavoring material may be weakened, or the paste for refrigerated confectionery may become too soft, resulting in poor moldability or shape retention.

In the paste for refrigerated confectionery, the content of unprocessed starch is preferably less than 15% by weight in the entire paste for refrigerated confectionery. It is more preferably 0% by weight or more and less than 13% by weight, and still more preferably 0% by weight or more and less than 11% by weight. If the content of unprocessed starch in the paste for refrigerated confectionery is 15% by weight or more, the surface of the paste may become dry during refrigerated storage, and cracks may easily occur, resulting in poor appearance of the paste for refrigerated confectionery. . In addition, the unprocessed starch contained in the paste for chilled confectionery is a combination of both the unprocessed starch and the unprocessed starch contained in the flavor material when the oil-in-water emulsified fat composition contains unprocessed starch. is.

[Method for producing paste for refrigerated confectionery]
A method for producing the paste for chilled confectionery 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 the above-mentioned specific modified starch, thickening agent and saccharides, and the mixture is heated to 40 to 60° C. to obtain an aqueous phase. At that time, the content of each component in the entire oil-in-water emulsified oil composition is 3 to 6% by weight of the specific processed starch, 0.05 to 0.15% by weight of the thickener, 20 to 40% by weight of saccharides, Adjust to 25 to 60% by weight of water. In the heating, the temperature may be raised after mixing each component, or each component may be mixed while raising the temperature.

The resulting aqueous phase is preferably kept at 40 to 60 ° C., and while stirring, the oil is added to the aqueous phase so that the oil content is 5 to 35% by weight in the entire oil-in-water emulsified oil composition. 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 flavor material)
As for the flavor material, if a pasty flavor material having a viscosity of 90 to 150 Pa·s at 20° C. is available, it may be used as it is. If the obtained flavoring material has a high viscosity at 20° C., it may be used after the viscosity is reduced by appropriately mixing liquid components such as water, liquid sugar, milk, and fresh cream. On the other hand, if the obtained flavoring material has a low viscosity at 20° C., it may be used after increasing the viscosity by heating to evaporate water.

(Preparation of paste for refrigerated confectionery)
By mixing both so that the content of the oil-in-water emulsified fat composition is 30 to 70% by weight and the content of the flavor material is 70 to 30% by weight in the entire paste for refrigerated confectionery, this implementation A paste for refrigerated confectionery according to the form can be obtained. The temperature during mixing is preferably, for example, 5 to 35°C.

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

Moreover, the paste for refrigerated confectionery according to the present embodiment can also be used in the form of fillings, sandwiches, spreads, and the like for the confectionery or bread.

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) Matsutani Chemical Industry Co., Ltd. "Farinex VA70TJ" (tapioca processed starch)
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) Joetsu Starch Co., Ltd. “Fine Snow”
11) "Rapeseed oil (SFC at 10°C: 0.0%, SFC at 30°C: 0.0%)" manufactured by Kaneka Co., Ltd.
12) Chestnut paste (i) (manufacturing information will be described later)
13) Chestnut paste (ii) (manufacturing information will be described later)

<Evaluation of texture>
The prepared chilled confectionery paste was visually observed by 10 skilled panelists and evaluated according to the following criteria. The average value of each person's evaluation value was made into the evaluation value.
5 points: Compared to Comparative Example 1, the appearance texture is very bean-like.
4 points: Compared with Comparative Example 1, the appearance texture is bean paste-like.
3 points: Similar to Comparative Example 1, the appearance texture is somewhat like bean paste.
2 points: Compared with Comparative Example 1, the appearance texture is not slightly bean paste-like.
1 point: Compared to Comparative Example 1, the appearance texture is not bean paste-like.

<Appearance evaluation after refrigerated storage>
The prepared refrigerated confectionery paste was squeezed out from the mouthpiece, formed into a small roll shape, stored at 4 ° C. and 15% humidity for 72 hours, and then visually observed by 10 skilled panelists and evaluated according to the following criteria. bottom. The average value of each person's evaluation value was made into the evaluation value.
5 points: Compared with Comparative Example 1, the surface is glossy and fresh.
4 points: Compared with Comparative Example 1, the surface is slightly glossy.
3 points: Glossy as in Comparative Example 1.
2 points: Compared with Comparative Example 1, the surface is not glossy, and one crack occurs.
1 point: Compared with Comparative Example 1, the surface is not glossy, and two or more cracks are generated.

[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 of raw material 12) used in Examples and Comparative Examples]
Boiled chestnuts were prepared by boiling peeled chestnuts for 30 minutes. 400 parts by weight of boiled chestnuts, 200 parts by weight of milk, and 80 parts by weight of white sugar were placed in a pot, heated for 20 minutes, and then processed into a paste by a food processor to obtain chestnut paste (i). The raw starch content in chestnut paste (i) was 17.2% by weight and the viscosity was 126 Pa·s.

[Production of raw material 13) used in Examples and Comparative Examples]
Put 264 parts by weight of chestnut paste (i) and 36 parts by weight of water in a bowl, attach a beater to a vertical mixer ("Hobart Mixer MODEL N-50" manufactured by HOBART CANADA), and mix at 139 rpm for 60 seconds to adjust the viscosity. Chestnut paste (ii) was obtained by adjusting. The raw starch content in the chestnut paste (ii) was 13.5% by weight and the viscosity was 98 Pa·s.

(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, 4.4 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 54.1 parts by weight of water are stirred and mixed so that the mixture is heated to 50° C., and 13.5 parts by weight of palm oil adjusted to 60° C. and high erucine are added. 1.5 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 15) 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 refrigerated confectionery paste According to the formulation in Table 3, 50 parts by weight of the oil-in-water emulsified oil composition prepared in Production Example 1 was added with 50 parts by weight of chestnut paste (i), which is a flavor material, at 25 ° C. and mixed using a Hobart mixer to obtain a chilled confectionery paste. The obtained paste for refrigerated confectionery was subjected to texture evaluation and appearance evaluation after refrigeration storage, and the evaluation results are summarized in Table 3.

(Examples 2 to 14, Comparative Examples 1 to 5) Preparation of refrigerated 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 flavor material A paste for refrigerated confectionery was obtained in the same manner as in Example 1, except that the type or blending amount of was changed. For each paste for refrigerated confectionery thus obtained, texture evaluation and appearance evaluation after refrigeration storage were performed, and the evaluation results are summarized in Tables 3 and 4.

From Table 3, it can be seen that all the confectionery pastes obtained in Examples 1 to 14 satisfied the requirements of the invention, and both the texture evaluation and the appearance evaluation after refrigeration storage were good.

On the other hand, Table 4 reveals the following. The confectionery paste obtained in Comparative Example 1 has a low oil-and-fat content of 4% by weight in the oil-in-water emulsified oil-and-fat composition. This Comparative Example 1 is used as an evaluation standard for texture and appearance after refrigeration storage.
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 the evaluation of texture was low.

The confectionery paste obtained in Comparative Example 3 had a low thickener content of 0.03% by weight in the oil-in-water emulsified fat composition, and the appearance evaluation after refrigeration storage was low.

The confectionery paste obtained in Comparative Example 4 did not use the hydroxylpropylated phosphate-crosslinked starch, but used unprocessed starch instead.

The confectionery paste obtained in Comparative Example 5 had a low oil-in-water emulsified fat composition content of 10% by weight, and the appearance evaluation after refrigeration storage was low.

Claims (7)

A paste for refrigerated confectionery,
The refrigerated confectionery paste contains an oil-in-water emulsified fat composition and a flavor material, and the content of unprocessed starch is less than 15% by weight of the entire refrigerated confectionery paste,
The oil-in-water emulsified fat composition contains 5 to 35% by weight of fat, 3 to 6% by weight of hydroxypropylated and phosphoric acid-crosslinked modified starch, and 0.05 to 0.15% by weight of thickener, based on the total composition. %, sugars 20 to 40% by weight, and water 25 to 60% by weight,
The flavor material is a paste with a viscosity of 90 to 150 Pa s at 20 ° C.,
A paste for refrigerated confectionery, wherein the content of the oil-in-water emulsified fat composition is 30 to 70% by weight and the content of the flavor material is 70 to 30% by weight in the entire paste for refrigerated confectionery. 2. The paste for refrigerated confectionery according to claim 1, wherein the starch in the hydroxypropylated and phosphoric acid-crosslinked modified starch is at least one selected from tapioca starch and potato starch. The paste for refrigerated confectionery according to claim 1 or 2, wherein the thickener is at least one selected from the group consisting of xanthan gum, locust bean gum, tamarind seed gum, and succinoglucan. The refrigerated confectionery product according to any one of claims 1 to 3, wherein the SFC (solid fat content) of the fat is 50 to 60% at 10°C and 8.5 to 21.5% at 30°C. paste. A confectionery or bread containing the chilled confectionery paste according to any one of claims 1 to 4. An oil-in-water emulsified oil composition used in the paste for chilled confectionery according to any one of claims 1 to 4,
In the entire oil-in-water emulsified fat composition, 5 to 35% by weight of fat, 3 to 6% by weight of hydroxypropylated and phosphoric acid-crosslinked modified starch, 0.05 to 0.15% by weight of thickener, and 20 to 20% of sugar An oil-in-water emulsified fat composition containing 40% by weight and 25 to 60% by weight of water. In the entire oil-in-water emulsified fat composition, the content of hydroxypropylated and phosphoric acid-crosslinked modified starch is 3 to 6% by weight, the content of thickener is 0.05 to 0.15% by weight, and the content of saccharides is 20%. Hydroxypropylated and phosphoric acid-crosslinked modified starch, thickener, sugars, and water are mixed so that the water content is 25 to 60% by weight, and the mixture is heated to 40 to 60°C. a step of heating to obtain an aqueous phase;
a step of adding fats and oils to the aqueous phase to obtain a mixture so that the content of the fats and oils is 5 to 35% by weight in the entire oil-in-water emulsified fat composition;
a step of emulsifying the mixture and sterilizing it by heating to obtain an oil-in-water emulsified oil composition;
The content of the oil-in-water emulsified fat composition is 30 to 70% by weight, and the content of the pasty flavor material having a viscosity of 90 to 150 Pa s at 20° C. is 70 to 30% by weight in the whole paste for chilled confectionery. A step of mixing the oil-in-water emulsified fat composition and the flavor material at 5 to 35 ° C.,
A method for producing a paste for refrigerated confectionery, comprising: