JP2023072241A - Paste for sweets - Google Patents

Abstract

To provide a paste for sweets that can retain its shape well.SOLUTION: A paste for sweets comprises an oil-in-water emulsified oil-and-fat composition and an acidic flavor material. The oil-in-water emulsified oil-and-fat composition comprises, in the total weight of the composition, oil and fat 10-40 wt.%, starch 4-8 wt.%, saccharides 20-40 wt.%, whey protein 1.2-3.8 wt.%, and water 20-55 wt.%. The acidic flavor material is in the form of liquid with a viscosity of 0-60 Pa s at 20°C, and with a pH of 2.0-5.4. In the total weight of the paste for sweets, the content of the oil-in-water emulsified oil-and-fat composition is 60-99 wt.%, and the content of the acidic flavor material is 1-40 wt.%.SELECTED DRAWING: None

Description

The present invention relates to confectionery pastes containing flavoring materials.

Confectionery pastes containing flavoring materials made from fruits and vegetables are widely used by being sandwiched between doughs, topped on confectionery such as cakes, filled in cups and eaten as they are. In particular, when a topping is placed on top of a confectionery paste, such as a fruit tart, the confectionery paste is required to have shape retention properties so that the topping does not sink.

Paste for confectionery in industrial production is made by adding various flavor materials to an oil-in-water emulsified oil composition made from wheat flour, starch, sugars, oils and fats, and gelatinizing the wheat flour and starch by heating. are forming.

However, when acidic flavoring materials such as citrus fruits are used, the acid hydrolyzes the starch, destroys the starch gel body, and reduces the emulsification stability. It tends to be poorly shaped. Therefore, it has been difficult to ensure the shape retention of confectionery pastes containing a large amount of acidic flavoring materials.

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. .

Patent Document 1 discloses an acidic flour paste containing 4 to 12% by weight of starches, 4 to 40% by weight of oils and fats, and 0.01 to 1% by weight of agar. It is described that this makes it possible to provide an acidic flour paste that has good spreadability and extensibility, and good peelability from wrapping materials, even though the pH is acidic. However, there is no description regarding the shape retention of the acidic flour paste.
It is also described that the acid flour paste preferably has a saccharide content of 10% by weight or less.
Furthermore, the examples of the document merely disclose an acidic flour paste containing 0.3% by weight of lactic acid and 0.5% by weight of tomato flavor.

JP 2015-188358 A

An object of the present invention is to provide a confectionery paste that has good shape retention despite containing an acidic flavor material, a method for producing the same, and an oil-in-water emulsified fat composition used for producing the confectionery paste. It is to provide things.

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 fat, starch, saccharides, whey protein, and water, and a liquid with a specific viscosity In addition, it was found that a confectionery paste containing specific amounts of an acidic flavor material exhibiting a specific pH has good shape retention despite containing the acidic flavor material, and the present invention has been completed. rice field.

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 an acidic flavor material, and the oil-in-water emulsified fat composition contains the The total composition contains 10 to 40% by weight of fats and oils, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, 1.2 to 3.8% by weight of whey protein, and 20 to 55% by weight of water, The acidic flavor material is a liquid with a viscosity of 0 to 60 Pa s at 20 ° C. and a pH of 2.0 to 5.4, and the entire confectionery paste contains the oil-in-water emulsified oil composition. 60-99% by weight, and a content of said acidic flavoring material of 1-40% by weight.
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 containing the confectionery paste.
The third aspect of the present invention is an oil-in-water emulsified fat composition used for the confectionery paste, wherein the oil-in-water emulsified fat composition is 10 to 40% by weight, 4 to 8% by weight of starch, It relates to an oil-in-water emulsified fat composition containing 20 to 40% by weight of saccharides, 1.2 to 3.8% by weight of whey protein, and 20 to 55% by weight of water.
The fourth aspect of the present invention is that the total oil-in-water emulsified oil composition has a starch content of 4 to 8% by weight, a sugar content of 20 to 40% by weight, and a whey protein content of 1.2 to 3.8% by weight. , and a step of mixing starch, saccharides, whey protein, and water so that the water content is 20 to 55% by weight, and heating to 40 to 60 ° C. to obtain an aqueous phase; A step of adding the oil to the aqueous phase to obtain a mixture so that the oil is 10 to 40% by weight in the entire oil-type emulsified oil-fat composition, emulsifying the mixture and heating to form an oil-in-water emulsified oil-fat composition. and, in the entire confectionery paste, the content of the oil-in-water emulsified oil composition is 60 to 99% by weight, the viscosity at 20 ° C. is 0 to 60 Pa s, and the pH is 2.0 to 5. a step of mixing the oil-in-water emulsified fat composition and the acidic flavor material at 5 to 35° C. so that the content of the acidic flavor material of .4 is 1 to 40% by weight. It relates to a method for producing a paste for

According to the present invention, a confectionery paste that has good shape retention despite containing an acidic flavor material, a method for producing the same, and an oil-in-water emulsified fat composition used for producing the confectionery paste can provide things.
According to the present invention, by adding various acidic flavor materials to the oil-in-water emulsified fat composition, it is possible to produce confectionery pastes with various flavors, so that it is possible to produce various types of confectionery pastes desired by consumers. It becomes possible to manufacture the paste easily.

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 specific acidic 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 molding such as squeeze molding and spread is possible. The confectionery paste has a flavor derived from the acidic flavor material.

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

From the viewpoint of moldability in addition to the shape retention of the confectionery paste, the oil and fat contained in the oil-in-water emulsified oil and fat composition as a whole have an SFC (solid fat content) of 50 to 60 at 10 ° C. % and 8.5 to 21.5% at 30°C. 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.

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.

As for the fats and oils, it is preferable to use an appropriate combination of a plurality of types of fats and oils so as to satisfy the numerical value of SFC described above. 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 10 to 40% by weight in the entire oil-in-water emulsified fat composition. More preferably 10 to 30% by weight, still more preferably 15 to 25% by weight. If the fat content is less than 10% by weight, the confectionery paste may have poor shape retention, and if it is more than 40% by weight, emulsification will be insufficient when preparing the oil-in-water emulsified fat composition. or the shape retention of the confectionery paste may deteriorate.

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 starch in the modified starch is preferably derived from tapioca starch, sago starch, or sweet potato starch in order to obtain a smooth texture with good melting in the mouth, especially hydroxypropylated phosphate crosslinked starch. is resistant to aging and is preferable from the viewpoint of storage stability.

The content of the starch is preferably 4 to 8% by weight, more preferably 4.5 to 7.5% by weight, and still more preferably 5 to 7% by weight in the entire oil-in-water emulsified oil composition. be. If the starch content is less than 4% by weight, the shape retention of the confectionery paste may deteriorate. That is, line suitability during production 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 saccharide content is less than 20% by weight, bacteria may increase and the shape retention of the confectionery paste may deteriorate. The shape retention of the paste may deteriorate.

Since the whey protein is hard to aggregate with acid, it is preferably used from the viewpoint of improving the shape retention of the confectionery paste. Specifically, whey protein concentrate (WPC), whey protein isolate (WPI), etc., which are powder raw materials containing whey protein, can be used, and at least one selected from the group thereof can be used. In particular, WPC is preferable from the viewpoint of flavor.

The whey protein content is preferably 1.2 to 3.8% by weight in the entire oil-in-water emulsified fat composition. More preferably 1.2 to 3% by weight, still more preferably 1.5 to 2.3% by weight. If the whey protein content is less than 1.2% by weight, the shape retention of the confectionery paste may be poor, and if it is more than 3.8% by weight, the oil-in-water emulsified oil composition or confectionery paste In some cases, the viscosity becomes too high, that is, line suitability during production deteriorates, and the flavor of the whey protein deteriorates the flavor of the confectionery paste.

The oil-in-water emulsified fat composition contains proteins other than the whey protein, i.e., sodium caseinate, calcium caseinate, egg protein, egg white protein, soybean protein, pea protein, and wheat protein, as long as the effects of the invention are not impaired. , rice protein, and/or hydrolysates thereof may also be used.

The water content is preferably 20 to 55% by weight in the entire oil-in-water emulsified fat composition. More preferably 33 to 53% by weight, still more preferably 45 to 53% by weight. If the water content is less than 20% by weight, the solubility of the water-soluble raw material may be poor, and if it is more than 55% 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, saccharides, and whey protein in the aqueous phase. 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 in the oil phase. 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, 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 60 to 99% by weight in the entire confectionery paste. More preferably 70 to 98% by weight, still more preferably 80 to 95% by weight. If the content of the oil-in-water emulsified fat composition is less than 60% by weight, the shape retention of the confectionery paste may be deteriorated, and if it is more than 99% by weight, the amount of the acidic flavor material will decrease, resulting in an acidic flavor. The taste derived from the flavor material may be weakened.

(acidic flavor material)
The acidic flavor material is a flavor material that exhibits a liquid state with a viscosity of 0 to 60 Pa·s at 20° C. and preferably has a pH of 2.0 to 5.4. The acidic flavoring material may be, for example, juice squeezed from foodstuffs such as vegetables and fruits, or its dilution or concentrate, or may be obtained by mashing and straining foodstuffs such as vegetables and fruits. puree, or a dilution or concentrate thereof. Alternatively, a non-liquid (for example, paste or solid) acidic flavor material may be dissolved in a liquid component such as water or liquid sugar to form a liquid.

Examples of the vegetables and fruits include strawberries, blueberries, pineapples, passion fruits, oranges, apples, white peaches, yellow peaches, grapes, guava, papaya, melons, watermelons, grapefruits, lemons, mangoes, raspberries, lychees, apricots, and yuzu. , tangerines, kiwis, figs, cassis, acerola, prunes, pears, pears, tomatoes, and rhubarb.

Other acidic flavoring materials include liquid fermented foods such as fermented milk, fermented fruit juice, and wine, as well as adipic acid, citric acid, gluconic acid, malic acid, tartaric acid, acetic acid, lactic acid, carbonic acid, succinic acid, fumaric acid, and phosphoric acid. and solid fermented foods such as miso and water dissolved in liquid components such as liquid sugar, coffee bean and cacao bean extracts, and the like.

The acidic flavor material is preferably liquid with a viscosity of 0 to 60 Pa·s at 20°C. It is more preferably 0.0005 to 60 Pa·s, still more preferably 5 to 50 Pa·s, and particularly preferably 10 to 40 Pa·s. If the viscosity of the acidic flavor material at 20° C. is higher than 60 Pa·s, the moldability or shape retention of the paste for confectionery may deteriorate.

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

The acidic flavor material preferably has a pH of 2.0 to 5.4. More preferably from 2.2 to 4.8, still more preferably from 2.4 to 4.2. If the pH of the acidic flavoring material is lower than 2.0, the sourness may be too strong and the shape retention of the confectionery paste may deteriorate. Sometimes.

The content of the acidic flavoring material is preferably 1 to 40% by weight in the entire confectionery paste. It is more preferably 2 to 30% by weight, still more preferably 5 to 20% by weight. If the content of the acidic flavoring material is more than 40% by weight, the shape retention of the confectionery paste may be deteriorated, and if it is less than 1% by weight, the taste derived from the acidic flavoring material may be weak.

[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, saccharides, and whey protein, and the mixture is heated to 40-60° C. to obtain an aqueous phase. At that time, the content of each component is 4 to 8% by weight of starch, 20 to 40% by weight of saccharides, 1.2 to 3.8% by weight of whey protein, and 20 to 55% of water in the entire oil-in-water emulsified oil composition. Adjust to weight %. 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 10 to 40% 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 under a pressure of 5-15 MPa. The resulting emulsion is heated in a contherm scraped heat exchanger at 95-105° C. for 2-3 minutes 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 acidic flavor material)
As for the acidic flavor material, if a liquid acidic flavor material having a viscosity of 0 to 60 Pa·s at 20° C. and a pH of 2.0 to 5.4 is available, it may be used as it is. In addition, when the acidic flavor material obtained is non-liquid, it can be used after being dissolved in a liquid component such as water or liquid sugar to liquefy. When the viscosity of the obtained acidic flavor material at 20° C. is higher than 60 Pa·s, liquid components such as water and liquid sugar may be appropriately mixed to lower the viscosity before use.

(Preparation of confectionery paste)
By mixing both so that the content of the oil-in-water emulsified fat composition is 60 to 99% by weight and the content of the acidic flavor material is 1 to 40% by weight in the entire confectionery paste, this implementation A confectionery paste according to the form 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 fruit tarts, and as a cup dessert that is filled in layers in a cup and eaten. The cake and cup dessert are not particularly limited as long as they contain the confectionery paste according to the present embodiment.

The confectionery paste according to this embodiment can also be used in the form of fillings, sandwiches, spreads, and the like.

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) "Casein Potassium" manufactured by Nippon Shinyaku Co., Ltd.
11) "Rapeseed oil (SFC at 10°C: 0.0%, SFC at 30°C: 0.0%)" manufactured by Kaneka Co., Ltd.
12) "Strawberry Sauce" manufactured by Kaneka Co., Ltd. (viscosity at 20 ° C.: 22 Pa s, pH: 3.6)
13) “Sicilian Straight” manufactured by Pokka Sapporo Food & Beverage Co., Ltd. (viscosity at 20° C.: 0.1 Pa s, pH: 2.4)

<Evaluation of shape retention>
The prepared confectionery paste was squeezed out using a star-shaped mouthpiece and allowed to stand at 10° C. for 24 hours. The average value of each person's evaluation value was made into the evaluation value.
5 points: No shape change was observed at all compared with Example 11, and the shape retention was very high.
4 points: Compared with Example 11, the shape change is small, and the shape retention is high.
3 points: There is a shape change similar to that of Example 11, and the shape retention is slightly low.
2 points: Compared with Example 11, the shape change is large, and the shape retention is considerably low.
1 point: Compared to Example 11, the sample sagged and the shape was completely changed, and the shape retention was very low.

[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, 6.0 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 47.5 parts by weight of water were heated to 50° C. while stirring and mixing so as to be uniform, and 18.0 parts by weight of palm oil and high erucine adjusted to 60° C. were added. 2.0 parts by weight of extremely hardened oil of rapeseed was added and sufficiently stirred to preliminarily emulsify the raw material mixture. Thereafter, 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 paste for confectionery According to the formulation shown in Table 3, 75 parts by weight of the oil-in-water emulsified oil composition prepared in Production Example 1 was mixed with 25 parts by weight of strawberry sauce, which is an acidic flavor material, at 25 ° C. A confectionery paste was obtained. The resulting confectionery paste was evaluated for shape retention, and Table 3 summarizes the evaluation results.

(Examples 2 to 11, Comparative Examples 1 to 7) Production 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 acidic flavor material A confectionery paste was obtained in the same manner as in Example 1, except that the type or blending amount of was changed. The obtained confectionery pastes were evaluated for shape retention, 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 11 satisfied the requirements of the invention and had good shape retention.

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 9% by weight in the oil-in-water emulsified oil-and-fat composition, and was evaluated as having low shape retention.
The confectionery paste obtained in Comparative Example 2 had a high fat content of 41% 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 3 had a low starch content of 3% 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 had a low saccharide content of 19% 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 5 had a high saccharide content of 41% 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 6 did not contain whey protein in the oil-in-water emulsified fat composition, but contained potassium caseinate instead, and was evaluated as having low shape retention.

The confectionery paste obtained in Comparative Example 7 had a low content of the oil-in-water emulsified fat composition of 57% by weight, and was evaluated as having low shape retention.

Claims (5)

Confectionery paste,
The confectionery paste contains an oil-in-water emulsified fat composition and an acidic flavor material,
The oil-in-water emulsified fat composition contains 10 to 40% by weight of fat, 4 to 8% by weight of starch, 20 to 40% by weight of sugar, 1.2 to 3.8% by weight of whey protein, and , containing 20 to 55% by weight of water,
The acidic flavor material is liquid with a viscosity of 0 to 60 Pa s at 20 ° C. and a pH of 2.0 to 5.4,
A confectionery paste, wherein the content of the oil-in-water emulsified fat composition is 60 to 99% by weight and the content of the acidic flavor material is 1 to 40% by weight in the entire confectionery paste. The confectionery paste according to claim 1, wherein the SFC (solid fat content) of said fat is 50-60% at 10°C and 8.5-21.5% at 30°C. A confectionery containing the confectionery paste according to claim 1 or 2. An oil-in-water emulsified oil composition used in the confectionery paste according to claim 1 or 2,
In the entire oil-in-water emulsified fat composition, 10 to 40% by weight of fat, 4 to 8% by weight of starch, 20 to 40% by weight of sugars, 1.2 to 3.8% by weight of whey protein, and 20 to 55% of water % by weight, an oil-in-water emulsified oil composition. In the entire oil-in-water emulsified oil composition, the starch content is 4 to 8% by weight, the sugar content is 20 to 40% by weight, the whey protein content is 1.2 to 3.8% by weight, and the water content is A step of mixing starch, saccharides, whey protein and water to 20 to 55% by weight and heating to 40 to 60 ° C. to obtain an aqueous phase;
a step of adding the fat to the aqueous phase to obtain a mixture such that the content of the fat is 10 to 40% by weight in the entire oil-in-water emulsified fat composition;
A step of emulsifying the mixture and heating to obtain an oil-in-water emulsified oil composition;
An acidic flavor in which the content of the oil-in-water emulsified fat composition is 60 to 99% by weight in the entire confectionery paste, the viscosity is 0 to 60 Pa s at 20 ° C., and the pH is 2.0 to 5.4. A step of mixing the oil-in-water emulsified fat composition and the acidic flavor material at 5 to 35 ° C. so that the content of the material is 1 to 40% by weight;
A method for producing a confectionery paste, comprising: