JP2890257B2 - Heat resistant flower paste - Google Patents
Heat resistant flower pasteInfo
- Publication number
- JP2890257B2 JP2890257B2 JP8358908A JP35890896A JP2890257B2 JP 2890257 B2 JP2890257 B2 JP 2890257B2 JP 8358908 A JP8358908 A JP 8358908A JP 35890896 A JP35890896 A JP 35890896A JP 2890257 B2 JP2890257 B2 JP 2890257B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- heat
- flower paste
- present
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は菓子やパンなどのフ
ィリング材やトッピング材として使用されるフラワーペ
ーストとその製造方法に関し、より詳しくは耐熱保形性
に優れ、風味、食感の良い高品質のフラワーペーストと
その製品を連続的に製造するための方法に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flower paste used as a filling material or topping material for confectionery and bread, and a method for producing the same. More specifically, the present invention relates to a high-quality flower paste excellent in heat-resistant shape retention, flavor and texture. And a method for continuously producing the product.
【０００２】[0002]
【従来の技術】今日、菓子やパンなどのフィリング材や
トッピング材として用いられているフラワーペーストは
小麦粉や澱粉を主要原料とし、これに糖類、油脂、乳製
品、卵類などを加え、加熱殺菌及び糊化する事によって
得られる。そして、その主要原料である小麦粉や澱粉な
どが加熱により殺菌され、糊化することで、独特のボデ
ィが形成される。このため、フラワーペーストの製造工
程においても一般に高い粘性を示す。また、製菓・製パ
ンの分野においては、その種類や形態が多様化しつつあ
り、また、フラワーペーストのフィリング材やトッピン
グ材としての用途に要求される機能も多様化している。2. Description of the Related Art Today, flour and starch are used as filling materials and topping materials for confectionery, bread and the like, using flour and starch as main raw materials, and adding sugars, oils, fats, dairy products, eggs and the like to heat pasteurization. And gelatinization. Then, the main raw materials such as flour and starch are sterilized by heating and gelatinized to form a unique body. For this reason, it generally shows high viscosity also in the flower paste production process. In the field of confectionery and baking, the types and forms thereof are diversifying, and the functions required for use as filling materials and topping materials for flower pastes are also diversifying.
【０００３】[0003]
【発明が解決しようとする課題】ところで、このような
用途に応じてフラワーペーストをフィリング材やトッピ
ング材として使用し、高温で焼成したり蒸したりした場
合に、耐熱保形性が無いとフラワーペーストが流れ出し
たり浸み込んだり、あるいは絞り出した形状が崩れた
り、または風味や食感が悪くなり、商品価値が低下して
しまう欠点があった。そこで、耐熱保形性を持たせるた
めに小麦粉や澱粉を増加したり、各種の天然ガム類、あ
るいはホエー蛋白濃縮物（Ｗｈｅｙ Ｐｒｏｔｅｉｎ
Ｃｏｎｃｅｎｔｒａｔｅ、以下ＷＰＣと略す）などを使
用することが試みられている。However, when a flower paste is used as a filling material or a topping material in accordance with such an application and is fired or steamed at a high temperature, if the heat paste does not have heat-resistant shape retention, the flower paste cannot be used. However, there is a drawback that the product flows out or infiltrates, the squeezed shape is broken, or the flavor or texture deteriorates, and the commercial value is reduced. Therefore, in order to impart heat-resistant shape retention, the amount of flour or starch is increased, or various natural gums or whey protein concentrate (Whey Protein Concentrate) are added.
Concentrate (hereinafter abbreviated as WPC) has been attempted.
【０００４】しかしながら、上記のように耐熱保形性を
持たせるために小麦粉や澱粉を増加させたり各種の天然
ガム類を用いた場合には、得られたフラワーペーストが
澱粉質独特の粘りの強い状態になり、口溶け、食感、風
味が悪くなる。[0004] However, when wheat flour or starch is increased or various natural gums are used to impart heat-resistant shape retention as described above, the obtained flower paste has a strong stickiness unique to starch. It becomes in a state and dissolves in the mouth, texture, and flavor deteriorate.
【０００５】また、ＷＰＣを使用した場合、食感、風味
は良くなるものの、このＷＰＣはその多くを輸入に頼っ
ており、入手が困難を伴うばかりでなく価格も高価であ
り、このため最終製品としての菓子やパンの価格に跳ね
返るものとなっていた。[0005] In addition, when WPC is used, the texture and flavor are improved, but most of the WPC depends on imports, and it is not only difficult to obtain, but also expensive, so that the final product is expensive. As the price of confectionery and bread had bounced off.
【０００６】本発明は、上記従来技術の課題に鑑みて提
案されたもので、小麦粉や澱粉を主要原料とするフラワ
ーペースト製品に耐熱保形性を付与する場合において、
上記に示すような風味、食感が悪くなるという問題を解
決することを課題とするものである。すなわち、本発明
は耐熱保形性に優れ、風味、食感が良く、しかも材料の
入手が容易で、安価で経済性の良い、フラワーペースト
とこれを連続的に製造する方法を提供することを目的と
する。[0006] The present invention has been proposed in view of the above-mentioned problems of the prior art, and is intended to impart heat-resistant shape retention to a flower paste product using wheat flour or starch as a main raw material.
It is an object of the present invention to solve the problem that the flavor and texture deteriorate as described above. That is, the present invention provides a flower paste and a method of continuously producing the same, which are excellent in heat-resistant shape retention, have good flavor and texture, are easily available, and are inexpensive and economical. Aim.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記の課
題を解決するために、フラワーペーストの原材料として
入手が簡単で、しかも、風味が良く耐熱保形性に優れ、
しかもゲル化特性の強い鶏卵の卵白に着目し、鋭意研究
の結果、本発明を完成した。すなわち、本発明に係わる
フラワーペーストは、原料組成中に耐熱保形材としての
卵白を所定の割合で含有させることを特徴とする。Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have found that it is easy to obtain as a raw material of a flower paste, and it has a good taste and excellent heat-resistant shape retention.
In addition, the inventors have focused on the egg white of chicken eggs having strong gelling properties, and as a result of diligent research, completed the present invention. That is, the flower paste according to the present invention is characterized in that egg white as a heat-resistant shape-preserving material is contained at a predetermined ratio in the raw material composition.
【０００８】また、本発明に係わるフラワーペースト
は、前記耐熱保形材としての卵白が液状卵白または乾燥
卵白の少なくとも何れかの一方であり、液状卵白である
場合には４〜３０％、乾燥卵白である場合には０．５〜
５％の含有量とすることを特徴とする。[0008] The flower paste according to the present invention is characterized in that the egg white as the heat-resistant shape-preserving material is at least one of liquid egg white and dried egg white. Is 0.5 to
It is characterized in that the content is 5%.
【０００９】また、本発明に係わるフラワーペーストの
製造方法は、フラワーペーストの原料組成中に、油脂お
よび耐熱保形材としての卵白を加えて均質化処理を行
い、この後に加熱処理を施して連続的に製造することを
特徴とする。Further, the method for producing a flower paste according to the present invention is characterized in that the raw material composition of the flower paste is mixed with oil and fat and egg white as a heat-resistant shape-preserving material, subjected to a homogenization treatment, and then subjected to a heat treatment to continuously form the mixture. It is characterized in that it is manufactured in a special way.
【００１０】また、本発明に係わるフラワーペーストの
製造方法は、前記耐熱保形材としての卵白の含有量を、
液状卵白である場合には４〜３０％とし、乾燥卵白であ
る場合には０．５〜５％として含有させることを特徴と
する。[0010] In the method for producing a flower paste according to the present invention, the content of egg white as the heat-resistant shape-preserving material is determined by:
It is characterized in that the content is 4 to 30% in the case of liquid egg white and 0.5 to 5% in the case of dry egg white.
【００１１】また、本発明に係わるフラワーペーストの
製造方法は、前記添加される油脂の含有量を５〜３０％
とすることを特徴とする。Further, in the method for producing a flower paste according to the present invention, the content of the fat or oil to be added is 5 to 30%.
It is characterized by the following.
【００１２】つまり、本発明では、卵白のゲル形成能力
により耐熱保形性を得るとともに、風味、食感の改良が
行える。しかも、卵白は、製菓・製パン分野で使用され
る原材料の鶏卵中に含まれている成分でもあり、卵白を
使用した本発明のフラワーペーストはパン生地等との風
味の相性がきわめて良いものとなる。That is, in the present invention, the heat-resistant shape-retaining property can be obtained by the gel-forming ability of egg white, and the flavor and texture can be improved. Moreover, egg white is also a component contained in chicken eggs as a raw material used in the confectionery and baking fields, and the flower paste of the present invention using egg white has a very good flavor compatibility with bread dough and the like. .
【００１３】[0013]
【発明の実施の形態】次に、本発明の実施の形態につい
て詳細に説明する。本発明に係わるフラワーペースト
は、原料組成中に耐熱保形材としての卵白を所定の割合
で含有させる。Next, an embodiment of the present invention will be described in detail. The flower paste according to the present invention contains egg white as a heat-resistant shape-preserving material at a predetermined ratio in the raw material composition.
【００１４】ここで、本発明のフラワーペーストに使用
される必須成分である卵白としては、鶏卵の卵白であ
り、生卵の卵白はいうまでもなく、冷凍卵白、加糖冷凍
卵白などの液状の卵白、卵白粉などの乾燥卵白、さらに
は卵白を酵素処理などの加工処理をしたものなどの卵白
のゲル形成能力を有する加工卵白も十分使用し得る。Here, the egg white which is an essential component used in the flower paste of the present invention is egg white of hen egg, egg white of raw egg, liquid egg white such as frozen egg white and sweetened frozen egg white. Dry egg white such as egg white powder, and processed egg white having a gel-forming ability of egg white such as egg white which has been subjected to processing such as enzyme treatment can also be sufficiently used.
【００１５】卵白の添加量は、生の卵白、冷凍した卵白
等の液状の卵白にあっては例えば４〜３０％が、また、
加糖冷凍卵白などの加糖された液状の卵白にあっては液
状卵白の含有量として例えば４〜３０％が、卵白粉など
の乾燥した卵白にあっては例えば０．５〜５％が適切で
ある。すなわち、いずれのものにおいても、卵白に含ま
れる蛋白質の含有量が全体の０．４〜４％となるのが最
も適している。卵白の蛋白質の含有量が０．４％に満た
ない時は、耐熱保形性、風味、食感とも従来のフラワー
ペーストと比べて効果がみられず、また、卵白のゲル形
成力が弱く、フラワーペーストの保形性を保つために澱
粉の増量が必要になり、澱粉質の粘りの強い状態にな
り、食感が悪くなる。卵白の蛋白質の含有量が４％を越
えると耐熱保形性は優れているが卵白のゲルが強くなり
過ぎるためボソボソした状態になり、口溶けが悪く、食
感も重くなる。The amount of egg white added is, for example, 4 to 30% for liquid egg white such as raw egg white and frozen egg white,
For sweetened liquid egg white such as sweetened frozen egg white, the content of liquid egg white is, for example, 4-30%, and for dried egg white such as egg white powder, for example, 0.5-5% is appropriate. . That is, in any case, it is most suitable that the content of the protein contained in the egg white is 0.4 to 4% of the whole. When the protein content of egg white is less than 0.4%, the heat-resistant shape retention, flavor and texture are not as effective as conventional flower pastes, and the gel forming power of egg white is weak. In order to maintain the shape retention of the flower paste, it is necessary to increase the amount of starch, resulting in a starchy sticky state and a poor texture. If the protein content of the egg white exceeds 4%, the heat-resistant shape retention is excellent, but the gel of the egg white becomes too strong, resulting in a loose state, poor melting in the mouth and heavy texture.
【００１６】また、本発明で使用される小麦粉、澱粉、
糖類、卵類、乳製品については、特に限定されずに公知
のものが使用できる。また、本発明に使用される油脂は
特に限定されず、植物性油脂、動物性油脂およびこれら
の硬化油脂または２種類以上の混合物、あるいはこれら
の種々の化学的または物理的な処理を施したものが使用
できる。また、市販のバター、マーガリン、ショートニ
ングなども使用できる。ここで、上記油脂の含有量は５
〜３０％が適切である。すなわち、油脂の含有量が５％
に満たない場合には、耐熱保形性が乏しくなるとともに
食感の悪いフラワーペーストになる。また、油脂の含有
量が３０％を越えると、食感が重くなり、フィリング
材、トッピング材として使用する時の加熱によって乳化
破壊が生じ耐熱性が悪くなる場合が生じる。その他、一
般にフラワーペーストに使用される乳化剤、増粘剤、香
料、着色料など必要に応じて本発明のフラワーペースト
に使用できる。Further, the wheat flour, starch,
The sugars, eggs, and dairy products are not particularly limited, and known products can be used. Moreover, the fats and oils used in the present invention are not particularly limited, and vegetable fats and oils, animal fats and oils and their hardened fats or mixtures of two or more kinds, or those subjected to various chemical or physical treatments thereof Can be used. Also, commercially available butter, margarine, shortening and the like can be used. Here, the content of the fats and oils is 5
~ 30% is appropriate. That is, the content of fats and oils is 5%
When the amount is less than the above range, the heat-resistant shape retention becomes poor and the texture becomes poor. On the other hand, if the content of the fats and oils exceeds 30%, the texture becomes heavy, and emulsification destruction occurs due to heating when used as a filling material or a topping material, and heat resistance may deteriorate. In addition, emulsifiers, thickeners, fragrances, coloring agents and the like generally used in flower pastes can be used in the flower paste of the present invention as required.
【００１７】本発明に係るフラワーペーストの製造方法
は、小麦粉、澱粉、糖類、乳製品、油脂類、全卵、水な
どの主原料の他、耐熱保形材としての卵白（液状卵白ま
たは乾燥卵白）、必要に応じて乳化剤、ゲル化剤、増粘
剤などを均一になるように十分に予備混合、分散、溶解
して調合液とする。なお、上記した卵白は液状卵白また
は乾燥卵白の何れかを用いるものであるが、本発明にお
いては、両者を組合せて用いることを除くものではな
く、液状卵白および乾燥卵白の両方を用いるものであっ
てもよいことはいうまでもない。The method for producing a flower paste according to the present invention is characterized in that, in addition to the main raw materials such as flour, starch, saccharides, dairy products, oils and fats, whole eggs and water, egg white (liquid egg white or dried egg white) ) And, if necessary, a premix, dispersion, and dissolution to sufficiently prepare an emulsifier, a gelling agent, a thickener, and the like so as to be uniform. Although the above-mentioned egg white uses either liquid egg white or dried egg white, the present invention does not exclude the use of a combination of both, and uses both liquid egg white and dried egg white. It goes without saying that this may be done.
【００１８】この予備混合、分散、溶解した調合液を高
圧型均質機を使用して均質化圧５０〜１５０ｋｇ／ｃｍ
2 程度の圧力をかけ、油脂球形を１０ミクロン以下に細
かく均質化する。このとき、均質化圧が低く油脂球形が
大きく、バラツキがあると経時的に油脂の分離現象が起
こり易くなり、油っぽくなって食感の悪いフラワーペー
ストになる。また、均質化圧が高すぎると澱粉粒子の破
壊が起こり、得られたフラワーペーストの粘度が変化し
やすくなり、保形性に欠け、食感が悪くなる。Using a high-pressure homogenizer, the premixed, dispersed, and dissolved mixture is homogenized at a homogenization pressure of 50 to 150 kg / cm.
Apply a pressure of about 2 and finely homogenize the fat globules to 10 microns or less. At this time, the homogenization pressure is low, the fat globules are large, and if there is variation, the separation of fats and oils tends to occur with time, and the flour becomes oily and has a poor texture. On the other hand, if the homogenization pressure is too high, the starch particles are destroyed, the viscosity of the obtained flower paste tends to change, the shape retention is poor, and the texture is poor.
【００１９】その後、均質化された調合液を連続的に加
熱殺菌処理を行い、小麦粉、澱粉を糊化させる。このと
きの高粘性のフラワーぺーストを連続的に加熱殺菌糊化
の処理を行う装置には、シリンダー型掻き取式熱交換機
による間接加熱と、蒸気の直接噴射を行う直接加熱方式
があるが、一般的にフラーワーペーストの製造に使用さ
れている掻き取式熱交換機による間接加熱方式では、装
置の構造上、澱粉類の最適糊化温度に至るまでの温度上
昇が小さく、時間を必要とする。そのため、本発明の高
粘性で蛋白含有量の高いフラワーペーストでは焦げの発
生や焦げの発生にともなう焦げ臭による風味の低下など
の問題が発生する場合があるため、調合液に直接蒸気を
噴射することで温度上昇が大きく瞬時に殺菌糊化温度に
達する直接加熱の方が風味の低下が少ない。このため、
本発明ではスチームインジェクション式の直接加熱方式
で調合液の加熱殺菌糊化を連続的に行う。Thereafter, the homogenized preparation is continuously heat-sterilized to gelatinize flour and starch. There are indirect heating by a cylinder-type scraping heat exchanger and a direct heating method of directly injecting steam into the device that continuously heat sterilizes and pastes the high-viscosity flower paste at this time. The indirect heating method using a scraping heat exchanger, which is generally used in the production of fuller paste, requires only a short time to reach the optimum gelatinization temperature of starch due to the structure of the equipment, and requires time. . Therefore, in the flower paste of the present invention having a high viscosity and a high protein content, a problem such as generation of scorch or a decrease in flavor due to scorched odor accompanying the occurrence of scorch may occur, and steam is directly injected into the preparation liquid. As a result, the temperature rise is large, and the direct heating that instantaneously reaches the sterilization gelatinization temperature has less decrease in flavor. For this reason,
In the present invention, pasteurization and gelatinization of the preparation liquid are continuously performed by a direct heating method of a steam injection type.
【００２０】このスチームインジェクション式の直接加
熱には、例えば、スチームノズル（岩井機械社製）、ノ
リタケクッカー（ノリタケカンパニー社製）、スチーム
インジェクション（テトラパック社製）などが使用され
る。For the steam injection type direct heating, for example, a steam nozzle (manufactured by Iwai Machinery), a Noritake Cooker (manufactured by Noritake Company), a steam injection (manufactured by Tetra Pak) and the like are used.
【００２１】次に、常法による冷却を行い、充填、包装
を経て製品とする。Next, the product is cooled by a conventional method, filled and packaged to obtain a product.
【００２２】以上により、フラワーペーストの原料組成
中に卵白を含有し、卵白の使用量は液状の卵白にあって
は４〜３０％と、乾燥した卵白にあっては０．５〜５％
と油脂５〜３０％を加え、均質化後、加熱を行う事を特
徴とした本発明のフラワーペーストの製造方法によれ
ば、耐熱保形性に優れ、風味、食感の良いフラワーペー
ストを、連続的に製造することができる。As described above, egg white is contained in the raw material composition of the flower paste, and the amount of egg white used is 4 to 30% for liquid egg white and 0.5 to 5% for dried egg white.
According to the method for producing a flower paste of the present invention, characterized in that the mixture is heated after homogenization, and a heat-resistant shape retention, flavor and texture of the flower paste are obtained. It can be manufactured continuously.
【００２３】以下に、本発明に係わるフラワーペースト
を比較例と比較して具体的に説明する。Hereinafter, the flower paste according to the present invention will be specifically described in comparison with comparative examples.
【００２４】まず、本発明の耐熱保形性に優れたフラワ
ーペーストの実施例（実施例１〜６）と比較例（比較例
１〜２）を挙げて、本発明のフラワーペーストが耐熱保
形性、風味、食感に優れていることを明らかにする。First, the flower paste of the present invention will be described with reference to Examples (Examples 1 to 6) and Comparative Examples (Comparative Examples 1 and 2) of the flower paste excellent in heat-resistant shape retention of the present invention. Clarify that it is excellent in sex, flavor and texture.
【００２５】（実施例１〜６、比較例１、２）ここで、
表１に示す実施例１〜６、および比較例１、２のフラワ
ーペーストを次の工程で製造した。表１に示す配合割合
で、原料調合タンクに所定量の水または温水を入れ、冷
凍卵白もしくは乾燥卵白を十分に分散、溶解させた後
に、コーンスターチ、脱脂粉乳、砂糖、油脂、その他を
順次、溶解予備混合させる。この調合液を均質化処理と
して均質化圧１５０ｋｇ／ｃｍ2 で処理する。その後、
スチームインジェクション式の直接加熱により連続的に
加熱殺菌糊化を行ってフラワーペーストを得た。 ま
た、表２に得られたフラワーペーストの耐熱保形性、風
味、食感の評価を示す。(Examples 1 to 6, Comparative Examples 1 and 2)
The flower pastes of Examples 1 to 6 and Comparative Examples 1 and 2 shown in Table 1 were produced in the following steps. At a mixing ratio shown in Table 1, a predetermined amount of water or warm water is put into a raw material preparation tank, and frozen or dried egg whites are sufficiently dispersed and dissolved. Then, corn starch, skim milk powder, sugar, oil and the like are sequentially dissolved. Premix. This mixture is treated as a homogenization treatment at a homogenization pressure of 150 kg / cm 2 . afterwards,
Continuous pasteurization was performed by steam injection type direct heating to obtain a flower paste. Table 2 shows the evaluation of the heat-resistant shape retention, flavor, and texture of the obtained flower paste.
【００２６】[0026]
【表１】 [Table 1]
【００２７】[0027]
【表２】 [Table 2]
【００２８】表２に示す結果から明らかなように、従来
製法である卵白を使用していない比較例１のフラワーペ
ーストでは耐熱保形性が悪く２００℃１０分のオーブン
焼成で初期形状の変化が認められるのに対し、卵白を使
用した本発明に係わる実施例１〜６のフラワーペースト
は、オーブン焼成で初期形状の変化はほとんど無く耐熱
保形性に優れていた。しかも、風味、食感に優れている
ことが明白であり、製菓・製パン分野において、フィリ
ング材・トッピング材などに使用ができる。また本発明
の卵白使用量を上まわって、乾燥卵白を６％使用した比
較例２は、耐熱保形性は優れているもののボソボソした
食感となり風味、食感の悪いものになった。また、本発
明のフラワーペーストを製菓、製パン分野でフィリング
材やトッピング材に使用した時の、耐熱保形性、及び風
味、食感の効果を、実施例１〜６と比較例１のフラワー
ペーストを使用してデニッシュペストリーパンを焼いて
評価をしたので、その結果を表３に示す。As is clear from the results shown in Table 2, the flower paste of Comparative Example 1 which does not use egg white, which is a conventional production method, has poor heat-resistant shape retention and changes in the initial shape by oven baking at 200 ° C. for 10 minutes. On the other hand, the flower pastes of Examples 1 to 6 according to the present invention using egg white showed little change in the initial shape when baked in an oven, and were excellent in heat-resistant shape retention. Moreover, it is clear that the flavor and texture are excellent, and it can be used as a filling material, a topping material and the like in the confectionery and baking fields. In Comparative Example 2 using 6% of dried egg white, which exceeded the amount of egg white used in the present invention, the heat-resistant shape retention was excellent, but the texture became rough and the flavor and texture were poor. In addition, when the flower paste of the present invention was used as a filling material or a topping material in the field of confectionery and baking, the heat-resistant shape-retaining property, and the effects of flavor and texture were confirmed by the flours of Examples 1 to 6 and Comparative Example 1. Table 3 shows the results obtained by baking Danish pastry bread using the paste.
【００２９】[0029]
【表３】 [Table 3]
【００３０】この時のパン焼成条件は、通常の練り込み
生地で捏上温度２３℃、フロアタイム３０分、冷却後、
ロールインマーガリンを３つおりで３回折り込む。つい
で、温度３５℃湿度７５％でホイロ４５分、ホイロ後、
２００℃１０分間の焼成を行った。The bread baking conditions at this time were as follows: a kneading temperature of 23 ° C., a floor time of 30 minutes, cooling with a normal kneaded dough,
Roll in margarine and fold it in three times. Then, at a temperature of 35 ° C. and a humidity of 75%, a stove is used for 45 minutes.
Firing was performed at 200 ° C. for 10 minutes.
【００３１】表３に示す結果より、従来製法の比較例１
のフラワーペーストではフラワーペーストが両端に出て
いる両切りデニッシュペストリーパンでは耐熱保形性が
悪く、パンを焼く時にパン生地からフラワーペーストが
流れ出し天板を汚していた。さらに、焼いた後にフラワ
ーペーストが流れ出したために、フラワーペーストがフ
ィリングしてあった部分が空洞になっており、商品価値
の無いパンになった。しかし、本発明の耐熱保形性に優
れた実施例１〜６のフラワーペーストではパンを焼くと
きの生地からの流れだしなどがなく、焼いた後のフラワ
ーペーストと生地の間にも空洞ができず良好な状態を保
っていた。これにより、商品価値の高いパンになった。From the results shown in Table 3, Comparative Example 1 of the conventional production method was used.
The double-cut Danish pastry bread with flower paste at both ends had poor heat-resistant shape retention, and the flower paste flowed out of the bread dough when the bread was baked, thus soiling the top plate. Furthermore, since the flower paste flowed out after baking, the portion where the flower paste was filled was hollow, and the bread had no commercial value. However, the flower pastes of Examples 1 to 6 of the present invention, which are excellent in heat-resistant shape retention, do not flow out of the dough when baking bread, and voids are formed between the flour paste and the dough after baking. In good condition. This resulted in bread with high commercial value.
【００３２】さらに、パン生地にフラワーペーストを、
絞って使用するトッピング用途にても、本発明のフラワ
ーペーストは耐熱保形性に優れており、絞り口の形状が
そのまま残り、商品価値の高いパンにすることが可能で
あった。Further, a flower paste is added to the dough,
The flower paste of the present invention was excellent in heat-resistant shape retention even in topping applications which were squeezed and used, and the shape of the squeezing port remained as it was, and it was possible to make bread with high commercial value.
【００３３】また、本発明のフラワーペーストは風味、
食感に優れており、この優れた風味、食感はパン生地と
の相性についても優れていることが明白であった。The flower paste of the present invention has a flavor,
The texture was excellent, and it was clear that this excellent flavor and texture was also excellent in compatibility with bread dough.
【００３４】[0034]
【発明の効果】以上の通り、本発明によれば耐熱保形材
として卵白を用いているので、風味、食感の良い高品質
のフラワーペーストを得ることができる。すなわち、本
発明のフラワーペーストは、従来の技術による耐熱保形
性を改善する方法に比べて極めて風味、食感が良好であ
り、その優れた耐熱保形性と風味、食感により製菓、製
パン分野におけるフィリング材やトッピング材として多
用できるものである。また、フラワーペーストのフィリ
ング材やトッピング材として用途に要求される機能に対
応できるものであり、本発明のフラワーペーストを使用
した商品の価値を高めることができる。しかも、ここで
用いる卵白を得るための鶏卵は国内での供給が可能であ
り、材料入手が容易で、しかも安価でその経済性が良
い。又、卵白の材質として、液状のものと粉状のものの
何れのものであっても使用できるので、製造工程におい
てきわめて利便性が高い。As described above, according to the present invention, since egg white is used as a heat-resistant shape-preserving material, a high-quality flower paste having good flavor and texture can be obtained. That is, the flower paste of the present invention has an extremely good flavor and texture as compared with the method for improving heat-resistant shape retention according to the prior art. It can be widely used as a filling material and a topping material in the bread field. In addition, it can meet the functions required for the application as a filling material or a topping material for a flower paste, and can increase the value of a product using the flower paste of the present invention. Moreover, chicken eggs for obtaining the egg white used here can be supplied in Japan, and the materials are easy to obtain, cheap, and economical. Also, as the material of the egg white, any of a liquid material and a powdery material can be used, which is extremely convenient in the manufacturing process.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平２−31647（ＪＰ，Ａ) 特開 平10−84874（ＪＰ，Ａ) 特開 昭62−239955（ＪＰ，Ａ) 特開 昭60−66936（ＪＰ，Ａ) 特開 昭48−44460（ＪＰ，Ａ) 渡辺長男外３名著、「製菓事典」、株 式会社朝倉書店、1988年１月20日発行、 ｐ．148−150 (58)調査した分野(Int.Cl.6，ＤＢ名) A23G 3/00 - 3/32 A23L 1/32 ────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-31647 (JP, A) JP-A-10-84874 (JP, A) JP-A-62-239955 (JP, A) JP-A-60-1985 66936 (JP, A) JP-A-48-44460 (JP, A) Written by Masao Watanabe, published by Asakura Shoten Co., Ltd., published on January 20, 1988, p. 148−150 (58) Field surveyed (Int.Cl. 6 , DB name) A23G 3/00-3/32 A23L 1/32
Claims (1)
形材として、液状卵白４〜３０％又は乾燥卵白０．５〜
５％と油脂５〜３０％含み、これを加えた後均質化処理
を行い、その後加熱処理を施して連続的に製造すること
を特徴とする耐熱性フラワーペースト。1. A heat-resistant shape-preserving material in a raw material composition of a flower paste, in which 4 to 30% of liquid egg white or 0.5 to 50% of dried egg white is used.
A heat-resistant flour paste containing 5% and 5 to 30% of fats and oils, added thereto, subjected to a homogenization treatment, and then subjected to a heat treatment to be continuously produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8358908A JP2890257B2 (en) | 1996-12-27 | 1996-12-27 | Heat resistant flower paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8358908A JP2890257B2 (en) | 1996-12-27 | 1996-12-27 | Heat resistant flower paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10191891A JPH10191891A (en) | 1998-07-28 |
| JP2890257B2 true JP2890257B2 (en) | 1999-05-10 |
Family
ID=18461737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8358908A Expired - Lifetime JP2890257B2 (en) | 1996-12-27 | 1996-12-27 | Heat resistant flower paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2890257B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014157697A1 (en) * | 2013-03-29 | 2014-10-02 | 株式会社カネカ | Flour paste and production method therefor |
-
1996
- 1996-12-27 JP JP8358908A patent/JP2890257B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| 渡辺長男外３名著、「製菓事典」、株式会社朝倉書店、１９８８年１月２０日発行、ｐ．１４８−１５０ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10191891A (en) | 1998-07-28 |
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