JP2024048229A - Bakery food fillings - Google Patents

Abstract

[Problem] To provide a filling using liquid oil that can achieve the following (1) and (2). (1) It has good workability that allows it to be combined with bakery foods such as confectionery and bread. (2) It allows the desirable flavor of liquid oil to be fully felt. [Solution] A filling for bakery foods that contains an oil gel containing an oil that is liquid at 20°C and an oil gelling agent, and has a numerical value indicating the contribution of ester-based odors of 5 or more and a numerical value indicating the contribution of organic acid-based odors of 15 or more, as measured using an odor discrimination device in the reference mode. [Selected Figure] None

Description

The present invention relates to a filling used in the manufacture of bakery foods.

In the confectionery and bread making industries, processed fats and oils such as shortening and margarine, or butter, are used for one of the purposes of imparting their flavor to confectioneries or breads.
On the other hand, liquid oils (oils and fats that are liquid at 20°C) that have low viscosity and high fluidity at room temperature (20 to 25°C) are also used in the production of foods and beverages to impart their flavor to the foods and beverages. Among liquid oils, olive oil, sesame oil, avocado oil, and other liquid oils have unique and desirable flavors and are preferably selected and used in the production of foods and beverages.

Here, when imparting the flavor of fats and oils to bakery foods such as confectionery and bread, one or more of the following two methods are usually used: (i) kneading the fats and oils into the dough, or (ii) combining a filling using the fats and oils with the bakery foods such as confectionery and bread.

However, the method (i) of kneading a liquid oil that has fluidity at room temperature into bakery food dough such as confectionery dough or bread dough has the problem that the liquid oil covers the surface of the dough, causing the dough to slide and not be kneaded sufficiently, resulting in the liquid oil not being kneaded into the interior of the bakery food dough, and in particular in bread dough, the liquid oil does not interact with gluten, resulting in poor quality bread that lacks volume.
Furthermore, even if one attempts to apply technique (ii), since the liquid oil has a low viscosity and high fluidity, it will run off or be absorbed if left as is, and therefore it has not been possible to combine it with bakery foods such as confectionery and bread using previously known techniques such as filling, sandwiching, topping, etc.

In an effort to impart the unique and desirable flavor of liquid oils, it has been investigated to produce processed oils and fats using an oil phase obtained by mixing a liquid oil with an oil containing a large amount of crystalline components, such as palm oil, and to apply this to confectionery and bread making.

However, with this method, the liquid oil is diluted and uniformly dispersed in the oil phase, and the flavor of the liquid oil is not fully imparted to confectioneries and breads by using such processed oils and fats.

Therefore, there is a demand for a method to impart the unique and desirable flavor of liquid oils to bakery foods such as sweets and bread.

For example, as a method for imparting the flavor of liquid oil to confectionery and bread, Patent Document 1 discloses the use of an oil-in-water-in-oil emulsified oil composition having a gelled internal oil phase as a spread.

JP 2020-195351 A

The oil-in-water-in-oil emulsified fat composition of Patent Document 1 is a double emulsion, and in its internal oil phase, ingredients such as flavor ingredients and liquid oil are used, but the emulsion needs to be produced in two stages, making the production process complicated. In addition, in order to impart a certain storage viscoelasticity to the oil-in-water-in-oil emulsion, it is necessary to use an oil containing a large amount of crystalline components in the external oil phase. As a result, when eating, the liquid oil used in the internal oil phase and the oil containing a large amount of crystalline components used in the external oil phase are eaten at the same time, so the excellent flavor of the liquid oil is diluted and cannot be fully felt.

An object of the present invention is to provide a filling using liquid oil that can achieve the following (1) and (2).
(1) It has good workability and can be combined with bakery foods such as sweets and bread.
(2) The pleasant flavor of the liquid oil can be fully felt.

As a result of intensive research, the inventors have discovered that the above problem can be solved by making the oil or fat used into an oil gel and then incorporating it into the filling, and by creating a filling with a specific range of odor contribution as measured in the reference mode of an odor identification device.

The present invention includes the following.
[1] A filling for bakery foods containing an oil gel containing an oil that is liquid at 20 ° C. and an oil gelling agent,
The odor contribution of ester-based substances is 5 or more, and the odor contribution of organic acids is 15 or more, as measured by the reference mode of an odor identification device.
Fillings for bakery food.
[2] The filling for bakery foods according to [1], wherein the oil/fat gelling agent comprises at least one selected from the group consisting of lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol monoesters, propylene glycol diesters, sterols, and waxes.
[3] The filling for bakery foods according to [1] or [2], which has a storage modulus G' of 400 to 100,000 Pa when a shear stress of 100 Pa or less is applied at a measurement temperature of 25°C.
[4] The filling for bakery foods according to any one of [1] to [3], wherein the content of the oil-and-fat gelling agent in the oil gel is 1.5 to 6.5% by mass.
[5] The filling for bakery foods according to [1] or [2], which is for use as a filling, a sandwich or a topping.
[6] The filling for bakery foods according to [3] or [4], which is for use as a filling, a sandwich or a topping.
[7] A bakery food comprising the filling for bakery foods according to any one of [1] to [6].

According to the present invention, a filling using liquid oil can be provided that can achieve the following (1) and (2).
(1) It has good workability and can be combined with bakery foods such as sweets and bread.
(2) The flavor of the liquid oil can be fully felt.

FIG. 1 is a plot diagram showing the storage modulus at 25° C. of the bakery food fillings Ex-1-1, Ex-2-1, and Ex-2-2 produced in the examples (horizontal axis: applied shear stress τ [Pa], vertical axis: storage modulus G′ [Pa]).

The present invention will be described in detail below. The present invention is not limited to the following description, and each component can be modified as appropriate without departing from the elements of the present invention.

[Bakery food fillings]
The filling for bakery foods of the present invention contains an oil gel (hereinafter simply referred to as "oil gel of the present invention") containing an oil that is liquid at 20°C (hereinafter simply referred to as "liquid oil") and an oil gelling agent, and is characterized in that the numerical value indicating the ester-based odor contribution measured using a reference mode of an odor identification device is 5 or more, and the numerical value indicating the organic acid-based odor contribution is 15 or more.

Below, we will first describe the oil gel contained in the filling for bakery foods of the present invention, and then provide a more detailed description of the filling for bakery foods of the present invention.

<<About Oil Gel>>
The oil gel contains at least a fat and an oil gelling agent, and is the main component of fillings for bakery foods.

<Oils and fats used in oil gel>
The oil gel used in the present invention contains oil and fat.

The fats and oils that can be contained in the oil gel are not particularly limited as long as they are edible fats and oils, and examples thereof include various vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, sesame oil, avocado oil, and cacao butter, various animal fats and oils such as beef tallow, milk fat, lard, fish oil, whale oil, butter, and butter oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. The above fats and oils may be used alone or in combination of two or more types, but the oil gel used in the present invention contains fats and oils that are liquid at 20°C.

Examples of fats and oils that are liquid at 20° C. and contained in the oil gel include liquid oils such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, sesame oil, and avocado oil, and fractionated soft oils of fats and oils that are solid at 20° C. Examples of fractionated soft oils of fats and oils that are solid at 20° C. and that can be preferably used in the oil gel include fractionated soft oils of fats and oils such as palm oil, shea butter, cacao butter, milk fat, and lard, and the fractionated soft oils can be not only single-stage fractionated but also multi-stage fractionated (for example, so-called double olein).
In addition, so-called flavor oils, which are obtained by transferring the flavor and aroma of food ingredients to fats and oils that are liquid at 20°C, can also be contained in the oil gel as fats and oils that are liquid at 20°C.
As the oil or fat that is liquid at 20° C., the above-mentioned oil or fat may be used alone or in combination of two or more kinds.

From the viewpoint of imparting the flavor of fats and oils to bakery foods and from the viewpoint of preferably satisfying the odor contribution when measured in the standard mode of an odor identification device described later, fats and oils that are liquid at 20°C and are preferably used in oil gels are preferably fats and oils that have a flavor that can be felt even when eaten alone. For example, liquid oils such as rice oil, sunflower oil, olive oil, sesame oil, and avocado oil are preferably used, and fractionated soft oils of fats and oils that are solid at 20°C are preferably used, such as cacao butter, milk fat, and lard fractionated soft oil, more preferably olive oil, sesame oil, avocado oil, milk fat fractionated soft oil, and lard fractionated soft oil, and even more preferably olive oil is used.

The content of fats and oils that are liquid at 20°C in the oil gel used in the present invention is preferably 70% by mass or more in the oil gel, more preferably 82% by mass or more, and even more preferably 92% by mass or more. The upper limit is usually 98% by mass or less. Therefore, in one embodiment, the content of fats and oils that are liquid at 20°C in the oil gel is preferably 70 to 98% by mass, more preferably 82 to 98% by mass, and even more preferably 92 to 98% by mass. When the content of fats and oils that are liquid at 20°C in the oil gel satisfies the above numerical range, the resulting filling for bakery foods can fully exhibit the favorable flavor of the liquid oil.

The content of oils and fats other than those that are liquid at 20°C in the oil gel is preferably 20% by mass or less, more preferably 14% by mass or less, and even more preferably 7% by mass or less. The lower limit is usually 0% by mass or more.

In the present invention, "oils and fats that are liquid at 20° C." refers to oils and fats that satisfy one or more of the following conditions (1) and (2).
Condition (1) Fats and oils having a melting point of 20°C or less Condition (2) Fats and oils having a solid fat content (SFC) of 10% or less at 20°C

In the present invention, the slip melting point can be measured by the method described in the Standard Methods for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

In addition, the SFC can be measured by a conventional method, but in the present invention, the SFC of a sample to be measured is measured by pulse NMR (direct method) described in AOCS official method cd16b-93, and then the measured value is converted into the amount of oil phase and used.
That is, when a sample not containing an aqueous phase is measured, the measured value is the SFC as it is, and when a sample containing an aqueous phase is measured, the measured value converted into the amount of oil phase is the SFC. The same applies to the measurement of SFC in the present invention below.

In the present invention, the acid value of the oil or fat that is liquid at 20°C is not particularly limited, but is usually 4.0 or less, preferably 3.5 or less, and more preferably 3.2 or less. This allows the desirable flavor of the liquid oil to be fully exhibited.

The acid value of fats and oils is the number of milligrams of potassium hydroxide (mgKOH/g) required to neutralize the free fatty acids present in 1 g of fats and oils. The acid value of fats and oils can be measured, for example, by the method set out in 2.3.1-2013 of the Standard Methods for the Analysis of Fats, Oils and Oils (2013 edition) established by the Japan Oil Chemists' Society.

<Oil and fat gelling agent contained in oil gel>
The oil gel used in the present invention contains an oil gelling agent.

The oil gelling agent contained in the oil gel is not particularly limited, and one or more existing known substances capable of gelling oils can be used. Among these, from the viewpoint of preferably satisfying the storage modulus at 25°C described later, it is preferable to use one or more selected from the group consisting of lecithin (e.g., soybean lecithin, egg yolk lecithin, fractionated lecithin), glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol monoester, propylene glycol diester, sterols, and waxes. Of course, commercially available products containing these (e.g., oil gelling agent preparations) can also be used.

Here, it is particularly preferable to include polyglycerol fatty acid ester as the oil gelling agent to be contained in the oil gel, since it can gel efficiently with a small amount. It is more preferable to use polyglycerol fatty acid ester with an esterification degree of 70% or more, an average polymerization degree of 10-mer or more, and a proportion of fatty acids with 16 to 18 carbon atoms in the fatty acid composition of 45% or more. An example of a commercially available product that preferably meets these conditions is "TAISET AD" (manufactured by Taiyo Kagaku Co., Ltd.).

The amount of the oil gelling agent contained in the oil gel used in the present invention can be set arbitrarily within the range that satisfies the range of values indicating the odor contribution measured in the reference mode of the odor discrimination device described later. From the viewpoint of obtaining the appropriate expression of the flavor of the oil and the appropriate fluidity and hardness as a filling, the amount of the oil gelling agent is preferably 1.5% by mass or more in the oil gel, more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more, and the upper limit is preferably 7.3% by mass or less or 6.5% by mass or less, more preferably 6.0% by mass or less, and even more preferably 5.5% by mass or less. Therefore, in one embodiment, the amount of the oil gelling agent is preferably 1.5 to 7.3% by mass or 1.5 to 6.5% by mass in the oil gel, more preferably 2.0 to 6.0% by mass, and even more preferably 2.5 to 5.5% by mass.

<Other ingredients that may be contained in oil gel>
Examples of other components that can be contained in the oil gel used in the present invention (hereinafter, also simply referred to as "other components") include water, emulsifiers that do not fall under the category of oil gelling agents, thickening stabilizers, sugars, acidulants such as acetic acid, lactic acid, and gluconic acid, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg products, dextrins, flavorings, milk or dairy products other than those mentioned above, seasonings, pH adjusters, food preservatives, shelf life improvers, enzymes, organic salts, inorganic salts, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, and other food materials and food additives.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, and modified starch. One or more selected from these can be used. The content is preferably 0 to 0.1% by mass. This can suppress inhibition of the flavor expression of fats and oils.

The amount of other components contained in the oil gel used in the present invention is arbitrary within a range that does not impair the flavor of the oil or inhibit its expression, or affect the gel strength, but is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less. The lower limit is usually 0% by mass or more. In other words, the oil gel of the present invention may essentially consist of oils and fats that are liquid at 20°C and an oil gelling agent (3% by mass or less of these components), and may preferably consist only of oils and fats that are liquid at 20°C and an oil gelling agent.

<Oil gel morphology>
The oil gel used in the present invention contains an oil that is liquid at 20°C and an oil-and-fat gelling agent as described above, but from the viewpoint of expressing the flavor of the oil itself, it is preferable that the oil gel is not an emulsion that contains an aqueous phase, such as an oil-in-water emulsion or a water-in-oil emulsion.

At this stage, it is unclear why the problem of the present invention can be solved favorably by the oil gel not being an emulsion containing an aqueous phase, but it is believed that this is because it can solve two problems: (1) the presence of an aqueous phase can dilute the flavor of the oil itself when eaten, and (2) the formation of a stable emulsion structure in the emulsion can reduce flavor expression.

<Method of producing oil gel>
A method for producing the oil gel used in the present invention will be described.

The oil gel used in the present invention is obtained by heating the above-mentioned oil that is liquid at 20°C to above 40°C, adding any oil gelling agent, adding other ingredients as necessary, mixing by stirring or the like, dispersing or dissolving in the oil, and then cooling.

The heating temperature of the oil or fat varies depending on the melting point of the oil or fat gelling agent, but is preferably 50 to 85° C., more preferably 50 to 80° C., and even more preferably 50 to 75° C. This allows the oil or fat gelling agent to be uniformly dispersed in the oil or fat.
The oil/fat gelling agent may be added before heating the oil/fat, at any time during heating of the oil/fat, or after heating of the oil/fat (for example, after the oil/fat reaches the above-mentioned heating temperature). From the viewpoint of uniformly dispersing the oil/fat gelling agent in the oil/fat, it is preferable to add the oil/fat gelling agent after heating of the oil/fat.

After the oil-and-fat gelling agent is added, it is preferable to heat the oil and fat and stir it by any method so that the oil-and-fat gelling agent is distributed throughout the oil and fat. There are no particular limitations on the heating time of the oil and fat, and after the oil-and-fat gelling agent is uniformly dispersed, heating may be stopped and cooling may be started.

The cooling for obtaining the oil gel may be slow cooling (average cooling rate is 0.5° C./sec or less) or rapid cooling (average cooling rate is more than 0.5° C./sec). During cooling, it is preferable to cool while stirring so as to prevent uneven distribution of the oil gelling agent.
The final temperature when the oil gel is cooled is not particularly limited, but is usually 15 to 35°C, preferably 18 to 32°C, and more preferably 20 to 30°C.

The oil gel used in the present invention can be obtained as described above. A simple method for checking the gelation state is, for example, to place a mixture of oil and fat and an oil gelling agent in a container such as a beaker, heat it to 50 to 85°C, stir and mix it, and then cool it down, and visually check the physical properties such as fluidity by tilting the container.

The specific gravity of the oil gel may be reduced by incorporating air during the production process of the oil gel. The filling for bakery foods of the present invention may contain an oil gel whose specific gravity has been reduced to, for example, 0.40 to 0.87.

Methods for lowering the specific gravity of oil gel include, for example, (i) injecting or mixing, or both, gases that can be used in food, such as air, nitrogen, or oxygen, into the oil gel during or after cooling, thereby dispersing the gas in the oil gel and adjusting the specific gravity, and (ii) stirring the cooled and plasticized oil gel with a whisk or the like to incorporate air and adjust the specific gravity.

<Oil gel content and other raw materials>
The content of the oil gel and other raw materials in the filling for bakery food of the present invention will be described below.

The filling for bakery foods of the present invention contains the above-mentioned oil gel at preferably 80% by mass or more, more preferably 87% by mass or more, and even more preferably 95% by mass or more, from the viewpoint of imparting the flavor of the oil itself. The upper limit is usually 100% by mass or less.

The filling for bakery foods of the present invention may contain, in addition to the oil gel, any other ingredients selected within a range that does not impair the effects of the present invention. Other raw materials include, for example, edible fats and oils, water, emulsifiers that do not fall under the category of fat and oil gelling agents, sugars, starches, dextrin, dietary fiber, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, milk or dairy products such as skim milk powder, casein, whey powder, concentrated skim milk, and concentrated protein whey, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, and egg proteins, thickening polysaccharides, flavorings, seasonings, pH adjusters, food preservatives, shelf life enhancers, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, and other food ingredients and food additives.

Other edible oils and fats as raw materials are not particularly limited, and examples include various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, sesame oil, and cacao butter, various animal oils and fats such as beef tallow, milk fat, lard, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification, and one or more types selected from these can be used.

The fat content in the filling for bakery foods of the present invention is preferably 70% by mass, taking into consideration the fat content in the oil gel, more preferably 80% by mass or more, and even more preferably 92% by mass or more, with the upper limit being 98% by mass.

The content of edible oils and fats as other raw materials in the filling for bakery foods of the present invention is preferably 10% by mass or less, more preferably 6% by mass or less, and even more preferably 2% by mass or less. The lower limit is usually 0% by mass or more.

As described below, since the filling for bakery foods of the present invention is preferably not an emulsion, it is preferable that the content of water or water-containing ingredients as other ingredients is small. Specifically, the water content in the filling for bakery foods of the present invention is preferably 7% by mass or less, more preferably 4% by mass or less, and even more preferably 1% by mass or less, taking into account the moisture content in the ingredients containing water. The lower limit is usually 0% by mass or more.

The content of other raw materials in the filling for bakery foods of the present invention may be any amount within a range that does not impair the effects of the present invention, but is preferably 20% by mass or less, more preferably 12% by mass or less or 10% by mass or less, and even more preferably 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. The lower limit is usually 0% by mass or more.

Therefore, in a preferred embodiment, the filling for bakery foods of the present invention consists essentially of oil gel (other ingredients are 5% by mass or less), and more preferably consists only of oil gel.

<Form of filling for bakery food products of the present invention>
The filling for bakery foods of the present invention may be in the form of an emulsion, or may be composed only of an oil phase substantially free of water (i.e., not an emulsion).When it is an emulsion, it is preferable that the continuous phase is an oil phase.

The filling for bakery foods of the present invention is preferably composed of only an oil phase that is substantially free of moisture, or is an emulsion in which the continuous phase is an oil phase, and more preferably composed of only an oil phase that is substantially free of moisture. In the present invention, "substantially free of moisture" means that the moisture content in the filling for bakery foods of the present invention is 1% by mass or less.

At this stage, it is unclear why the filling for bakery foods of the present invention can particularly preferably solve the problems of the present invention by being composed only of an oil phase that is substantially free of moisture, but it is believed that this is because it can suppress the effects on flavor caused by the presence of a water phase, such as making the flavor of the oil itself less noticeable or diluted when eaten.

<Odor Contribution of the Bakery Food Filling of the Present Invention>
Next, the odor contribution of the filling for bakery foods of the present invention will be described.

The filling for bakery food products of the present invention has a numerical value indicating the ester-based odor contribution (hereinafter simply referred to as "ester-based odor contribution") of 5 or more, and a numerical value indicating the organic acid-based odor contribution (hereinafter simply referred to as "organic acid-based odor contribution") of 15 or more, as measured in the reference mode of an odor identification device.

The odor identification device used in the present invention is a device that detects odor components to be measured directly with a sensor or once adsorbs and collects them on a collector in a collection tube, heats the collection tube again to desorb the adsorbed and collected components, detects the odor components with a sensor unit that has one or more sensors built in with the same or multiple operating principles, and determines the quality and intensity of the odor through analysis such as principal component analysis (PCA). Examples of such devices include Shimadzu Corporation's odor identification devices FF-2A and FF-2020S. The odor contribution measured in the standard mode of the odor identification device is a value that indicates the odor intensity of each system that is preset in the odor identification device as an odor index equivalent value. For example, the odor identification device FF-2020S has nine systems preset, including esters, organic acids, sulfur, hydrogen sulfide, ammonia, amines, aldehydes, aromatics, and hydrocarbons.

From the viewpoint of obtaining a filling in which the flavor of the oil or fat itself is strongly felt, the odor contribution of the ester-based filling of the present invention when measured in the reference mode of an odor identification device is usually 5 or more, preferably 8 or more, more preferably 11 or more, even more preferably 13 or more or 14 or more, and the upper limit is preferably 30 or less, preferably 28 or less, and even more preferably 25 or less or 19 or less. Therefore, in one embodiment, the odor contribution of the ester-based filling of the present invention is preferably 5 to 30, or 8 to 30, more preferably 11 to 28, and even more preferably 13 to 25, or 13 to 19.

The odor contribution of organic acids when the filling for bakery foods of the present invention is measured in the reference mode of an odor identification device is usually 15 or more, preferably 18 or more, more preferably 21 or more, and even more preferably 24 or more, with the upper limit being preferably 42 or less, more preferably 39 or less, and even more preferably 36 or less, or 30 or less. Therefore, in one embodiment, the odor contribution of organic acids of the filling for bakery foods of the present invention is preferably 15 to 42, or 18 to 42, more preferably 21 to 39, and even more preferably 24 to 36, or 24 to 30.

From a similar viewpoint, the numerical value indicating the sulfur-based odor contribution when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter, simply referred to as "sulfur-based odor contribution") is preferably 5 or more, or 8 or more, more preferably 11 or more, even more preferably 14 or more, or 15 or more, and the upper limit is preferably 30 or less, more preferably 28 or less, and even more preferably 25 or less, or 20 or less. Therefore, in one embodiment, the sulfur-based odor contribution of the filling for bakery food products of the present invention is preferably 5 to 30, or 8 to 28, more preferably 11 to 25, and even more preferably 14 to 25, or 15 to 20.

The ester odor contribution of the filling for bakery foods of the present invention is 5 or more, the organic acid odor contribution is 15 or more, and preferably the sulfur odor contribution is 5 or more, so that the filling for bakery foods can fully taste the flavor of the oil and fat itself even when combined with bakery foods such as confectionery and bread.

The numerical value indicating the odor contribution of hydrogen sulfide when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter simply referred to as "odor contribution of hydrogen sulfide") is not particularly limited, but is preferably 7 or more, more preferably 10 or more, and even more preferably 12 or more. The upper limit is preferably 30 or less, more preferably 27 or less, and even more preferably 25 or less, 20 or less, or 18 or less.

The numerical value indicating the odor contribution of ammonia when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter simply referred to as "odor contribution of ammonia") is not particularly limited, but is preferably 10 or less, more preferably 7 or less, even more preferably 5 or less, or 3 or less. The lower limit is preferably -5 or more, more preferably -4 or more, even more preferably -3 or more.

The numerical value indicating the amine odor contribution when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter simply referred to as "amine odor contribution") is not particularly limited, but is preferably 3 or more, more preferably 5 or more, even more preferably 10 or more, or 14 or more. The upper limit is preferably 25 or less, more preferably 22 or less, even more preferably 20 or less, or 18 or less.

The numerical value indicating the aldehyde odor contribution when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter simply referred to as "aldehyde odor contribution") is not particularly limited, but is preferably 5 or more, more preferably 10 or more, and even more preferably 15 or more. The upper limit is preferably 30 or less, more preferably 27 or less, even more preferably 25 or less, or 21 or less.

The numerical value indicating the aromatic odor contribution when the filling for bakery food products of the present invention is measured in the reference mode of an odor identification device (hereinafter simply referred to as "aromatic odor contribution") is not particularly limited, but is preferably -5 or more, more preferably 0 or more, and even more preferably 10 or more. The upper limit is preferably 25 or less, more preferably 20 or less, and even more preferably 15 or less.

The value indicating the hydrocarbon odor contribution when the filling for bakery food products of the present invention is measured using an odor identification device in the reference mode (hereinafter simply referred to as "hydrocarbon odor contribution") is not particularly limited, but is preferably -3 or more, more preferably 0 or more, and even more preferably 5 or more. The upper limit is preferably 25 or less, more preferably 20 or less, even more preferably 15 or less, or 10 or less.

The odor contribution measurement value in the reference mode of the odor identification device for fillings for bakery foods of the present invention is the same as the odor contribution measurement value in the reference mode of the odor identification device for fats and oils that are liquid at 20°C used in the present invention.

From the viewpoint of obtaining the effects of the present invention more significantly, it is even more preferable that the filling for bakery foods of the present invention has values indicating the odor contributions of hydrogen sulfide, sulfur-based, ammonia-based, amine-based, organic acid-based, aldehyde-based, ester-based, aromatic, and hydrocarbon-based odors measured in the reference mode of an odor identification device that are within the following ranges.
Hydrogen sulfide: 12-25, especially 12-18
Sulfur-based: 15-23
Ammonia: 5 or less, especially 3 or less Amine series: 14-18
Organic acids: 24-36, especially 24-30
Aldehyde type: 15-25, especially 15-21
Ester type: 13-25, especially 13-19
Aromatic: 10-15
Hydrocarbon-based: 5 to 15, especially 5 to 10

In order to obtain a filling for bakery foods in which the ester odor contribution is 5 or more, the organic acid odor contribution is 15 or more, and preferably other odor contributions also fall within the above ranges, when producing an oil gel, for example, (1) a method using an oil or fat (specifically, an oil or fat mixture containing an oil or fat that is liquid at 20°C) in which the ester odor contribution is 5 or more and the organic acid odor contribution is 15 or more, or (2) a method in which oxidized oil or fat with an acid value of 3 or more by heating or the like, or an oil or fat hydrolyzate with an acid value of 3 or more by hydrolysis is added to the oil or fat used in producing the oil gel to make the above ranges may be adopted, but the method (1) is more advantageously adopted because of its simplicity.

<Regarding the quality (similarity) of the odor of the filling for bakery foods of the present invention>
Next, the quality (similarity) of the smell of the filling for bakery foods of the present invention will be described.

The quality of the odor is evaluated based on the degree of similarity as determined by analysis using an odor identification device. The similarity to the odor quality of nine types of standard gases (hydrogen sulfide, sulfur-based (dimethyl disulfide), ammonia, amine-based (trimethylamine), organic acid-based (propionic acid), aldehyde-based (butyraldehyde), ester-based (butyl acetate), aromatic (toluene), and hydrocarbon-based (heptane)) is displayed as a percentage.

From the viewpoint of obtaining a filling that strongly expresses the flavor of the fat or oil itself, the filling for bakery foods of the present invention preferably has a similarity to the odor of ammonia measured in the reference mode of an odor identification device (hereinafter simply referred to as "similarity to the odor of ammonia") of 20% or less, more preferably 15% or less, and even more preferably 10% or less. The lower limit is preferably 1% or more, more preferably 3% or more, and even more preferably 5% or more.

From the same viewpoint, the similarity of the filling for bakery foods of the present invention to the organic acid odor (hereinafter simply referred to as "similarity to organic acid odor") is preferably 50% or more, more preferably 55% or more, and even more preferably 65% or more. The upper limit is preferably 90% or less, more preferably 88% or less, and even more preferably 86% or less.

The similarity in the reference mode of the odor discrimination device for bakery food fillings of the present invention is calculated by directly using the measured value of the similarity in the reference mode of the odor discrimination device for oils and fats that are liquid at 20°C used in the present invention.

By ensuring that the degree of similarity to ammonia odor and the degree of similarity to organic acid odor are within the above ranges, a filling for bakery foods with good tasting quality can be obtained.

It is preferable that either one of the requirements related to the similarity to the ammonia odor and the requirements related to the similarity to the organic acid odor is satisfied, more preferably the requirement related to the similarity to the ammonia odor is satisfied, and even more preferably both the requirements related to the similarity to the ammonia odor and the similarity to the organic acid odor are satisfied.

The degree of similarity of the filling for bakery foods of the present invention to the odor of hydrogen sulfide measured in the reference mode of an odor identification device (hereinafter simply referred to as "similarity to the odor of hydrogen sulfide") is not particularly limited, but is preferably 50% or less, more preferably 45%, and even more preferably 40% or less. The lower limit is preferably 3% or more, more preferably 5% or more, and even more preferably 8% or more.

The degree of similarity to a sulfur-based odor of the filling for bakery foods of the present invention measured in the standard mode of an odor identification device (hereinafter simply referred to as "similarity to a sulfur-based odor") is not particularly limited, but is preferably 60% or less, more preferably 55% or less, and even more preferably 50% or less. The lower limit is preferably 15% or more, more preferably 20% or more, and even more preferably 25% or more.

The degree of similarity to amine-based odors of the filling for bakery foods of the present invention measured in the standard mode of an odor identification device (hereinafter simply referred to as "similarity to amine-based odors") is not particularly limited, but is preferably 30% or less, more preferably 25% or less, and even more preferably 20% or less. The lower limit is preferably 3% or more, more preferably 5% or more, and even more preferably 7% or more.

The degree of similarity to aldehyde odors of the filling for bakery foods of the present invention measured in the standard mode of an odor identification device (hereinafter simply referred to as "similarity to aldehyde odors") is not particularly limited, but is preferably 80% or less, more preferably 75% or less, and even more preferably 70% or less. The lower limit is preferably 45% or more, more preferably 50% or more, and even more preferably 55% or more.

The similarity of the filling for bakery foods of the present invention to an ester-based odor (hereinafter simply referred to as "similarity to an ester-based odor") is preferably 75% or less, more preferably 70% or less, and even more preferably 65% or less. The lower limit is preferably 50% or more, more preferably 55% or more, and even more preferably 60% or more.

The degree of similarity of the filling for bakery foods of the present invention to an aromatic odor (hereinafter simply referred to as "similarity to an aromatic odor") is not particularly limited, but is preferably 60% or less, more preferably 55% or less, and even more preferably 52% or less. The lower limit is preferably 20% or more, more preferably 15% or more, and even more preferably 28% or more.

The degree of similarity of the filling for bakery foods of the present invention to a hydrocarbon odor (hereinafter simply referred to as "similarity to a hydrocarbon odor") is not particularly limited, but is preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less. The lower limit is preferably 10% or more, more preferably 15% or more, and even more preferably 20% or more.

Methods for adjusting the similarity of bakery food fillings to various odors include, for example, (1) using an oil or fat (or a mixture of oils and fats) that satisfies the similarity to various odors, and (2) adding oxidized oil or fat with an acid value of 3 or more by heating or the like, or an oil or fat hydrolyzate with an acid value of 3 or more by hydrolysis, to the oil or fat used in producing the oil gel to adjust the acid value within the above range, but the method (1) is more preferred because it is simple.

<Storage modulus of the filling for bakery foods of the present invention>
Next, the storage modulus of the filling for bakery foods of the present invention will be described.

Although it depends on the type of fat or oil used to prepare the oil gel contained in the filling for bakery foods of the present invention, or the type of fat or oil gelling agent, the storage modulus of the filling for bakery foods of the present invention is preferably 400 to 100,000 Pa when the measurement temperature is 25°C and the applied shear stress is 100 Pa or less (G') (hereinafter simply referred to as "storage modulus at 25°C").

From the viewpoint of easier compounding with bakery foods, easier handling, and improved flavor expression, the storage modulus of the filling for bakery foods of the present invention at 25°C is preferably 400 Pa or more or 500 Pa or more, more preferably 1000 Pa or more or 1500 Pa or more, even more preferably 10,000 Pa or more, and even more preferably 30,000 Pa or more. The upper limit may be 120,000 Pa or less, preferably 100,000 Pa or less, more preferably 80,000 Pa or less, and even more preferably 70,000 Pa or less. Therefore, in one embodiment, the storage modulus of the filling for bakery foods of the present invention at 25°C is preferably 400 to 100,000 Pa, 500 to 100,000 Pa, or 1,500 to 100,000 Pa, more preferably 10,000 to 80,000 Pa, and even more preferably 30,000 to 70,000 Pa.

When the storage modulus at 25°C of the filling for bakery foods of the present invention is within the above range, the hardness of the filling for bakery foods of the present invention tends to be appropriate when filling, pouring, or topping in the production of bakery foods described below, which tends to improve the combination with bakery foods and handling. In addition, the expression of the flavor of the oil and fat itself tends to be improved when the filling for bakery foods of the present invention is eaten.

Further, a shear stress is applied and the measurement is continued until the storage modulus at 25°C reaches 0.1 Pa or less. After the measurement is completed, the sample is left as is for 10 minutes, and the storage modulus at 25°C measured again for the same sample (hereinafter simply referred to as "remeasured storage modulus at 25°C") is preferably 1000 Pa or more, more preferably 13000 Pa or more or 16000 Pa or more, and even more preferably 19000 Pa or more, 19500 Pa or more, or 20000 Pa or more, with the upper limit being preferably 100000 Pa or less, more preferably 40000 Pa or less, and even more preferably 30000 Pa or less. In one embodiment, the remeasured storage modulus of the filling for bakery food products of the present invention at 25°C is preferably 1000 to 100,000 Pa, more preferably 13,000 to 40,000 Pa or 16,000 to 30,000 Pa, and even more preferably 19,000 to 30,000 Pa or 20,000 to 30,000 Pa.

When the remeasured storage modulus at 25°C of the filling for bakery foods of the present invention is within the above range, it is possible to prevent the filling for bakery foods of the present invention from flowing out or soaking into the bakery dough after filling (including injection in the present invention) or topping in the production of bakery foods described below, making it easier to produce bakery foods that make use of the flavor of liquid oil, which was previously difficult. In addition, when filling is filled, it is less likely to dissolve at the proofing stage of the bakery dough.

The storage modulus value at 25°C of the filling for bakery food products of the present invention can be obtained, for example, by measuring using a HAAKE MARS viscosity/viscoelasticity measuring device manufactured by ThermoScientific Corporation under the measurement conditions of a disk-shaped plunger with a radius of 17.5 mm, a gap of 1 mm, a sample amount of 1 mL, and a measurement temperature of 25°C.

<Regarding the method for producing the filling for bakery foods of the present invention>
A method for producing the filling for bakery foods of the present invention will now be described.

When the filling for bakery foods of the present invention is not an emulsion, it can be produced by mixing a previously prepared oil gel with the other raw materials described above as necessary.

When the filling for bakery foods of the present invention is an emulsion, it can be produced by adding edible oils and fats or oil-soluble raw materials from among the other raw materials described above to a previously prepared oil gel as necessary to form an oil phase, mixing it with an aqueous phase, and emulsifying it. The aqueous phase can be prepared by adding water or a raw material containing a large amount of water (e.g. milk, vegetable milk) separately to the raw material, and if necessary, further adding a water-soluble raw material. When the filling for bakery foods of the present invention is an oil-in-water emulsion, it is sufficient to emulsify it into an oil-in-water type, and when the filling for bakery foods of the present invention is a water-in-oil emulsion, it is sufficient to emulsify it into a water-in-oil type.

Whether the filling for bakery foods of the present invention is an emulsion or not, it may be homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, homomixer, colloid mill, etc., if necessary. In addition, it may be subjected to heat sterilization or heat pasteurization treatment such as UHT, HTST, low-temperature pasteurization, batch, retort, microwave heating, etc., using a direct heating method such as an injection type or infusion type, or an indirect heating method such as a plate type, tubular type, or scraping type, or it may be heated by cooking with heat such as direct flame. After heating, it may be homogenized again if necessary. In addition, it may be subjected to a cooling operation such as rapid cooling or slow cooling if necessary.

In the present invention, the cooling conditions are preferably -0.5°C/min or more, more preferably -5°C/min or more. Examples of equipment used for cooling include closed-type continuous tube coolers, margarine manufacturing machines such as votators, combinators, and perfectors, or plate-type heat exchangers, and also include combinations of open-type diacoolers and complexators. The temperature reached by cooling is not particularly limited, but is preferably cooled to 0 to 40°C, more preferably 2 to 35°C, and even more preferably 3 to 30°C.

<Uses of the filling for bakery foods of the present invention>
The filling for bakery foods of the present invention can be used for fillings, sandwiches, toppings, coatings, etc., and is preferably used for fillings, sandwiches, or toppings, which have been particularly difficult to achieve with fillings containing a large amount of liquid oil that have been studied in the past. From the viewpoint of "imparting the flavor of liquid oil to bakery foods such as confectionery and bread," which has been difficult to achieve in the past, it is more preferably used for fillings or sandwiches, and even more preferably used for fillings.

Bakery foods to which the filling for bakery foods of the present invention can be applied include, but are not limited to, breads such as white bread, sweet buns, butter rolls, variety breads, French breads, and Danish pastries; pies, pastries, pound cakes, sponge cakes, fruit cakes, butter cakes such as madeleines, baumkuchen, and castella; cookies such as icebox cookies, wire-cut cookies, sables, langue de chat cookies, and biscuits; and confectioneries such as waffles and scones.

The amount of the filling for bakery foods of the present invention used in the above applications varies depending on the application or type of bakery food, and is not particularly limited. For example, 5 to 200 parts by mass of the filling for bakery foods of the present invention may be used per 100 parts by mass of the bakery food.

The present invention will now be described in further detail with reference to examples.

<Conditions for measuring odor contribution, similarity, storage modulus at 25°C, and remeasured storage modulus at 25°C>
The odor contribution, similarity, storage modulus at 25° C., and remeasured storage modulus at 25° C. were measured using the following instruments and under the following measurement conditions.

(Odor contribution and similarity)
The odor identification device "FF-2020S System" manufactured by Shimadzu Corporation was used to measure odor contribution and similarity. The measurement conditions were standard mode, and the odor collection conditions were sample bag volume of 2 L, sample amount of each sample of 5 g, storage temperature at collection time of 25°C, and storage time at collection time of 3 hours.
The reference gases used in the measurements are as follows:
・Hydrogen sulfide: Hydrogen sulfide ・Sulfur-based: Dimethyl disulfide ・Ammonia: Ammonia ・Amine-based: Trimethylamine ・Organic acid-based: Propionic acid ・Aldehyde-based: Butyl aldehyde ・Ester-based: Butyl acetate ・Aromatic-based: Toluene ・Hydrocarbon-based: Heptane

(Storage modulus at 25° C. and remeasured storage modulus at 25° C.)
The storage modulus at 25° C. of each sample (which was prepared and then left at room temperature for 24 hours) was measured. The measurement was continued until the storage modulus became 0.1 Pa or less. After the measurement was completed and the sample was left for 10 minutes, the storage modulus at 25° C. was measured again for the same sample.
The storage modulus at 25° C. and the remeasured storage modulus at 25° C. were measured using a HAAKE MARS III manufactured by Thermo Fisher Scientific, a disk-shaped plunger with a radius of 17.5 mm, a gap of 1 mm, a sample amount of 1 mL, and a measurement temperature of 25° C. The temperature device was an MTMC (MARS III) (MARS Temperature Module Controller), and the sensor was a P35 Ti L/TMP35.

In all cases, OSC (stress/strain dependent) measurements were performed, and the conditions for measuring the storage modulus at 25° C. were as follows:
τ: 10.00 Pa to 1.000×10 ⁴ Pa
f: 1.000 Hz
t: ≧96 s
T: 25.00℃

The storage modulus at 25° C. was measured again under the following conditions.
τ: 10.00 Pa to 1.000×10 ⁴ Pa
f: 1.000 Hz
t: ≧96 s
T: 25.00℃

The conditions set during the period from when the storage modulus at 25° C. was measured until the storage modulus at 25° C. was measured again were as follows:
τ: 0.000 Pa
t: 600 s
T: 25.00℃
Normal force control: 1.000 N

<About the oils and fats used>
Details of the oils and fats used in the following studies are as follows:
Shortening: Produced by dissolving 100 parts by mass of fractionated palm soft oil (iodine value 53, melting point 39°C) and rapidly plasticizing it (acid value 0.5).
Butter: Sweet butter (Fonterra, acid value 0.5)
Olive oil: "Traditional extra virgin oil" (OLEIVA, acid value 1.0)
Rapeseed oil: "Refined rapeseed oil" (manufactured by ADEKA Corporation, acid value 0.2)
Sesame oil: "Pure sesame oil" (Kadoya Oil Co., Ltd., acid value 3)

Olive oil, rapeseed oil, and sesame oil have an SFC at 20°C of 10% or less and a slip melting point of 20°C or less, and are classified as fats and oils that are liquid at 20°C. Butter and shortening have an SFC at 20°C of more than 10% and a slip melting point of more than 20°C, and are not classified as fats and oils that are liquid at 20°C. The odor contribution values and similarity measured under the above conditions for the fats and oils used in the study are as shown in Table 1.

<About the oil and fat gelling agent used>
In the following studies, "TAISET AD" (manufactured by Taiyo Kagaku Co., Ltd.) was used as the oil gelling agent.

<Study 1: Contribution of odor and oils and fats used>
In Study 1, the influence of odor contribution on the flavor of fillings for bakery foods and the type of fat or oil used were investigated.

(Example 1-1)
97 parts by mass of olive oil was heated to 60°C and dissolved, and 3 parts by mass of an oil gelling agent was added and stirred and mixed. When the mixture was uniformly dispersed, heating was stopped, and the mixture was allowed to cool while stirring and mixing until the product temperature reached 25°C, to prepare an oil gel. This was obtained as it is as Ex-1-1, which is a filling for bakery foods of the embodiment (hereinafter, simply referred to as "Ex-1-1". The same applies to the following comparative examples and embodiments).

(Example 1-2)
Except for using sesame oil instead of olive oil, the same production as in Example 1-1 was carried out to obtain a filling for bakery foods Ex-1-2 of the embodiment.

(Comparative Example 1-1)
Except for using rapeseed oil instead of olive oil, the same production as in Example 1-1 was carried out to obtain CEx-1-1, which is a comparative example of a filling for bakery foods.

[evaluation]
For the obtained Ex-1-1, Ex-1-2, and CEx-1-1, bread-making tests were carried out as described below using shortening and butter as control products, and the suitability for filling, the state of the dough after filling, and the flavor of the obtained bread were confirmed.
The shortening and butter used were adjusted in advance to a temperature of 25° C. The evaluation results are shown in Table 3.

<How bread is made>
Based on the formulation shown in Table 2, bread, which is a bakery food product, was produced as follows.
All ingredients of the sponge dough were mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 3 minutes to obtain sponge dough (kneading temperature 26° C.). The obtained sponge dough was left to ferment for 2 hours at 28° C. and a relative humidity of 80%.
The obtained sponge dough and the strong flour, white sugar, salt, skim milk powder, and water contained in the main kneaded dough were mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 3 minutes, after which the margarine contained in the main kneaded dough was added and mixed at low speed for a further 3 minutes and at medium speed for 5 minutes to obtain the main kneaded dough (kneading temperature 27°C).

The resulting dough was left to stand for 25 minutes, divided into 40g portions, and rested for 30 minutes. After resting, 20g portions were filled with the above Ex-1-1, Ex-1-2, CEx-1-1, shortening, and butter, placed on a baking sheet, and proofed for 50 minutes at 38°C and 80% relative humidity.

When filling the above Ex-1-1, Ex-1-2, CEx-1-1, shortening, and butter, a piping bag equipped with a round-hole nozzle was used.
After the proofing, the breads were baked in an oven with upper heat at 195° C. and lower heat at 205° C. for 11 minutes to obtain Bread Ex-1-1, Bread Ex-1-2, Bread CEx-1-1, Cont. (shortening), and Cont. (butter).

The numbering of the produced bread corresponds to the numbering of the filling used to make the bread.

<Evaluation of bread dough>
(Suitability for filling)
Each filling was evaluated for its suitability for enrobing using a piping bag based on the following evaluation criteria.
++: Sharp and good for filling.
+: Good suitability for filling.
±: Somewhat stringy, but can be filled.
-: Strong stringiness or loose physical properties, poor suitability for filling.
--: The physical properties are hard or excessively loose, making it difficult to fill the dough.

(Condition of the dough after filling)
The state of the dough after the proofing step was visually observed and evaluated based on the following criteria.
++: Neither the bleeding of oil or the softening of the lower part of the dough was observed.
+: Slight oozing of oil or softening of the lower part of the dough was observed, but within the acceptable range.
±: Slight bleeding of oil and softening of the lower part of the dough was observed, but within the acceptable range.
-: Either oil seepage or softening of the lower part of the dough is significantly observed.
--: Both the seepage of oil and fat and the softening of the lower part of the dough are significantly observed.

<Sensory evaluation of the obtained bread>
The resulting breads Ex-1-1, Ex-1-2, CEx-1-1, Cont. (shortening), and Cont. (butter) were subjected to sensory evaluation by 10 expert panelists for flavor expression and flavor quality, respectively, according to the following evaluation criteria. Prior to the evaluation, the panelists who participated in the evaluation had previously agreed among themselves on the degree of sensory sensation corresponding to each score. In addition, for the evaluation of flavor expression and flavor quality, the total score of the 10 panelists was used as the evaluation score, and the results are shown in Table 3 as follows.
++: 42 points or more +: 36-41 points ±: 30-35 points -: 24-29 points --: 23 points or less

(Flavor expression)
5 points: The flavor of the oil is well expressed.
3 points: The flavor of the oil is expressed rather well.
1 point...The flavor of the oil is not expressed very well.
0 points: poor expression of the oily flavor.

(Flavor quality)
5 points: The taste is very good.
3 points: good taste.
1 point: A slightly strange or bitter taste is detected.
0 points: An unusual or bitter taste is felt.

The results of Study 1 yielded the following facts and suggestions:
First, it was confirmed that it is possible to produce fillings for bakery foods that can withstand the production of bakery foods using fats and oils that are liquid at 20°C, regardless of the type.
Furthermore, compared to shortening and butter that have been used in the past to produce fillings for bakery foods, this filling is comparable in suitability for filling and in the condition of the dough after filling, and is actually a filling for bakery foods that is easy to fill with.

When examining the flavor, it was found that some types of fats and oils that are liquid at 20°C used in the production of fillings for bakery foods did not result in good flavor quality, suggesting a relationship between the flavor quality of each filling for bakery foods and the odor contribution and similarity. In addition, it was found that when the flavor of the fats and oils that are liquid at 20°C used in the fillings for bakery foods is weak, the flavor expression is weak even when used as fillings for bakery foods.

From these results, it was found that, although the flavor tendency will of course differ depending on the type of oil used, even when using fats and oils that are liquid at 20°C, it is possible to produce fillings for bakery foods that have filling suitability and flavor evaluations that are equal to or better than the shortening and butter that have traditionally been used to produce fillings for bakery foods.

<Study 2: Amount of oil and fat gelling agent used in the production of fillings for bakery foods>
In Study 2, the amount of oil/fat gelling agent used in producing fillings for bakery foods was examined.

(Example 2-1)
Except for changing the amount of olive oil from 97 parts by mass to 95 parts by mass and the amount of oil gelling agent from 3 parts by mass to 5 parts by mass, the same production as in Example 1-1 was carried out to obtain Ex-2-1, which is a filling for bakery foods of the embodiment.

(Example 2-2)
Except for changing the amount of olive oil from 97 parts by mass to 93 parts by mass and the amount of oil gelling agent from 3 parts by mass to 7 parts by mass, the same production as in Example 1-1 was carried out to obtain Ex-2-2, which is a filling for bakery foods of the embodiment.
The obtained Ex-2-1 and Ex-2-2 were evaluated in the same manner as in Study 1, and the results are shown in Table 4. Furthermore, the measured storage modulus values for the obtained Ex-2-1, Ex-2-2, and the above-mentioned Ex-1-1 are shown in Table 5, and a plot diagram thereof is shown in FIG.

The results of Study 2 yielded the following facts and suggestions:
First, it was found that the amount of the oil-gelling agent used in producing a filling for bakery foods affects bread-making workability such as suitability for filling with bean paste, etc. Comparing Ex-2-2, in which the amount of the oil-gelling agent used in producing a filling for bakery foods is 7 parts by mass, with Ex-2-1, in which the amount of the oil-gelling agent used is 5 parts by mass, it can be seen that the storage modulus at 25°C is higher, which is considered to be the cause of the deterioration of suitability for filling with bean paste.
In addition, the condition of the dough after filling of Ex-2-2 was evaluated as poorer than that of the dough using other fillings for bakery foods, which is considered to be due to the fact that the remeasured storage modulus of Ex-2-2 at 25° C. was smaller than that of the other fillings for bakery foods.
From these results, the following was inferred. That is, it was inferred that the bakery food filling of the present invention, by optimizing the amount of oil/fat gelling agent, reduces the storage modulus and provides appropriate fluidity when applied to bakery foods by injection, topping, or the like using a die or discharge nozzle, thereby improving the suitability for enrobing. In addition, it was inferred that the storage modulus returns during standing after enrobing, and the "hardness" of the filling that was reduced by application by injection, topping, or the like is restored, thereby suppressing the seepage of oil/fat and its penetration into the dough, improving the evaluation of the dough condition after enrobing.

Claims (7)

A filling for bakery food products containing an oil gel containing an oil and fat that is liquid at 20°C and an oil and fat gelling agent,
The odor contribution of ester-based substances is 5 or more, and the odor contribution of organic acids is 15 or more, as measured by the reference mode of an odor identification device.
Fillings for bakery food. The filling for bakery foods according to claim 1, wherein the oil/fat gelling agent comprises at least one selected from the group consisting of lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol monoesters, propylene glycol diesters, sterols, and waxes. The filling for bakery foods according to claim 1 or 2, wherein the storage modulus G' is 400 to 100,000 Pa when the measurement temperature is 25°C and the applied shear stress is 100 Pa or less. The filling for bakery foods according to claim 1 or 2, wherein the content of the oil gelling agent in the oil gel is 1.5 to 6.5 mass %. The filling for bakery foods according to claim 1 or 2, which is for filling, sandwiches or toppings. The filling for bakery foods according to claim 3, which is for filling, sandwiches or toppings. A bakery food product containing the filling for bakery foods according to claim 1 or 2.