JP2990501B2 - Low sweet flower paste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-sweet flower paste, and more particularly, to a low-sweet flower paste.

[0002]

2. Description of the Related Art In general, flour paste used for filling materials such as bread and confectionery is mainly made of flour or starch, and sugars, oils, fats, dairy products, eggs, etc. are added thereto. It is manufactured by heat sterilization. And
The flour or starch, which is the main ingredient, is gelatinized by heating to form a unique body of flower paste.

[0003] With the diversification of consumer preferences in recent years, there is a demand for products that meet consumer preferences in the confectionery and baking markets. As one of such preferences, a product with low sweetness is demanded. For this reason, users who use the filling material inevitably demand a similar low-sweetness filling material. Further, in addition to sweet breads such as cream breads and jam breads, demand for prepared dishes and cooked breads having no sweetness in cooking taste is increasing, and a filling material for bread meeting such demand is also required.

[0004] Also, low-sweet products are desired by users for the flower paste used for these filling materials. In addition, the flower paste is baked or steamed at a high temperature after production depending on the application,
At this time, heat-resistant mold retention is an indispensable condition in order not to flow out or infiltrate, or to prevent collapse of the squeezed shape.

[0005] In order to reduce the sweetness of the flower paste as described above, in the prior art, a method of using a sugar having a low sweetness, such as syrup or dextrin, as a sugar used in the flower paste, or a method of reducing the total sugar content is used. Are being studied.

[0006]

However, when syrup is used as a sugar having a low sweetness, the sweetness of the product is inferior to that of sugar. In addition, when dextrin is used as the saccharide, there is a problem that the mouth dissolution is inferior to that of sugar.

On the other hand, in the case of the method of reducing the total sugar content, the ratio of other raw materials increases. However, when the water content is increased in place of the sugar content, the water activity, which is a measure of the preservability, increases, so that the preservability decreases. In other words, flower paste used in confectionery and baking makers generally requires a shelf life of 30 to 60 days after its production. In the case of a flower paste with increased water content, it must be refrigerated or distributed at low temperature for commercial distribution from the viewpoint of preservability. In terms of preservability), there was a limit to increasing the water content of the flower paste.

[0008] When fats and oils are increased in place of sugars, emulsification is not stable, and fats and oils are separated over time, thereby deteriorating the value as a commercial product and deteriorating heat retention. . In this case, if the amount of the conventional emulsifier is increased in order to stabilize the emulsification, the texture as a flower paste will deteriorate.

Further, when wheat flour or starch is added in place of sugar, the texture of the flower paste deteriorates as in the case where the amount of emulsifier is increased.

As described above, in place of sugar, water, fat,
Alternatively, when the amount of sugar is reduced by increasing the amount of wheat flour or starch, there is a problem in terms of commercial preservability, texture, heat-resistant shape retention or flavor.

Therefore, in the prior art, there is a limit in reducing the sweetness of the flower paste, and it has been difficult to produce a low-sweet flower paste having a unique flavor such as cheese and cooking taste.

[0012] For example, as a technique related to a low-sweetness filling material used for baking, mayonnaise-type filling (Japanese Patent Publication No. 4-34381) or heat-resistant mayonnaise sauce (Japanese Patent Application Laid-Open No. 4-126050). There is. However, in the case of these techniques, although the heat resistance is good, the flavor is limited to a strong sour flavor, so that it is not always satisfactory as a filling material used for confectionery and bread making.

Accordingly, an object of the present invention is to provide a flower paste which does not have the above-mentioned problems, has low sweetness, and can have a flavor other than sweetness such as cooking taste.

[0014]

Means for Solving the Problems The present inventors have made intensive studies in order to solve the above-mentioned problems, and have found that whey protein concentrate (Wh) having excellent heat-retaining property, strong emulsification stability, and good flavor is obtained.
eye Protein Concentrate, hereinafter abbreviated as “WPC”. ) And maltooligosaccharides, which are low-sugar saccharides. By using these, it is possible to obtain a composition in which the sweetness can be reduced and the sugar content can be reduced, and the fat and oil content can be increased. completed.

That is, the low-sweet flower paste of the present invention is characterized by containing WPC, fat and oil, and maltooligosaccharide.

Further, the present invention provides a method of manufacturing a raw material composition comprising:
Is contained in an amount of 1 to 6% (weight basis, the same applies hereinafter).

Further, the present invention is characterized in that the raw material composition contains 30 to 60% of the fat or oil.

Further, the present invention is characterized in that the raw material composition contains 10 to 30% of the maltooligosaccharide.

In the low-sweet flower paste of the present invention, W
Using PC, more specifically 1-6% as described above
By using this, even when the amount of fats and oils is increased, poor emulsification and separation of fats and oils are suppressed, and heat-resistant mold retention is also obtained.

Further, maltooligosaccharides are sugars in which 2 to 10 glucose units are connected in a straight chain, and have a sweetness of about 20 to 30% as compared with sugar. In other words, by using maltooligosaccharides, the sweetness can be lower than that of sugars such as sugar conventionally used. Also, when maltooligosaccharides are used, unlike in the case of using starch syrup or dextrin, a product which is comparable in flavor and state to sugar can be produced.

In the present invention, as described above, W
By using PC and maltooligosaccharides, the amount of fats and oils can be increased as compared with conventional ones. Specifically, the composition of the fat or oil can be 30% to 60% as described above. Since the proportion (sugar composition) of maltooligosaccharides as saccharides is reduced by the amount of the fats and oils, the flower paste can have a low sweetness.

Here, the WPC used in the present invention
Is suitably 1 to 6% as described above. 1%
If less than 6%, the effect of emulsification stability and heat retention is not obtained as compared with the conventional one. On the other hand, if it exceeds 6%, the heat retention is excellent, but the flavor is poor and the mouthfeel is also low. Heavier.

The fats and oils used in the present invention include animal and vegetable fats and oils, these hardened fats alone or in combination of two or more, or those obtained by subjecting them to various chemical or physical treatments. An appropriate amount of the fat or oil to be added is 30 to 60% as described above. If it is less than 30%, the sugar content increases as described above, and the sweetness cannot be suppressed.
On the other hand, if it exceeds 60%, emulsion stability and heat-resistant mold retention cannot be obtained.

As described above, the maltooligosaccharide used in the present invention is suitably in an amount of 10 to 30%. If it is less than 10%, the commercial preservability of the flower paste itself cannot be obtained, and if it exceeds 30%, the sweetness becomes strong.

The flour, starch, dairy product and eggs used in the present invention are not particularly limited, but known ones can be used. In addition, an emulsifier, a gelling agent, a thickener, a fragrance, a coloring agent, and the like can be used as needed. Spices, vinegar, etc. can also be used as needed for seasoning.

Next, a method for producing the low-sweet flower paste of the present invention will be described. That is, when producing the low-sweet flower paste of the present invention, first, the raw material composition of flour, starch, maltooligosaccharides, dairy products, oils and fats, eggs,
Premix water and WPC, emulsifier, gelling agent, thickener, etc. so as to be uniform.

Next, using a high-pressure homogenizer, the prepared mixture obtained by premixing the above-mentioned raw materials was homogenized at a homogenization pressure of 50 to 150 kg / kg.
Apply a pressure of about ² cm ² and finely homogenize to a fat globular sphere of 10 microns or less. Thereafter, a sterilizing heat treatment is performed to gelatinize the flour and starch.

By using a direct heating method in which steam is directly injected into the preparation liquid as the above-mentioned sterilization heat treatment, the temperature can be rapidly increased and the sterilization gelatinization temperature can be instantaneously reached, and a decrease in flavor can be reduced. For this reason, it is preferable to continuously heat pasteurize and gelatinize the preparation by a steam injection type direct heating method.

As a device used for such a direct heating system of the steam injection type, 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. You. After that, the product is cooled in a usual manner, and filled and packaged to obtain a product.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the low-sweetness flower paste of the present invention will be described below. The low-sweetness flower paste of the present invention has excellent heat-retaining properties, is rich in flavor, and has good commercial preservability. Clarify that they have enough. First, working examples of the composition of the present invention will be given to clarify that the low-sweet flower paste of the present invention is excellent in heat-resistant shape retention, sweetness and texture.

(Examples 1 to 3 and Comparative Examples 1 to 4)
The following raw material compositions were prepared, and a flower paste was manufactured using these in the following steps. That is, WPC is dissolved in a raw material charging tank, and the remaining raw materials are dispersed, dissolved, and premixed. The prepared solution was homogenized using a high-pressure homogenizer at a homogenization pressure of 150 k.
g / cm ² . Thereafter, heat treatment was performed using a steam injection type direct heating unit to obtain flower pastes.

[0032]

[Table 1]

Next, Table 2 shows the evaluation of the heat-resistant shape retention, sweetness, and texture of each of the flower pastes obtained above.

[0034]

[Table 2] The low-sweet flower paste of the present invention is prepared in Examples 1 to 3 of Table 2.
As shown in No. 3, it is excellent in heat retention, sweetness and texture. On the other hand, in Comparative Example 1, in terms of the degree of sweetness, Comparative Example 2
Comparative Example 3 and Comparative Example 3 had drawbacks in terms of heat-resistant mold retention, and Comparative Example 4 had a drawback in terms of mouth area. As described above, the low-sweetness flower paste of the present invention can be frequently used as a filling material and a topping material in the confectionery and baking fields.

Next, Formulation Examples of the present invention will be described to demonstrate that the low-sweet flower paste of the present invention is excellent in flavor variety.

(Examples 4 to 8) The compositions of the raw materials shown in Tables 3 and 4 were produced in the same steps as in Examples 1 to 3, and flower pastes having various flavors were obtained.

[0037]

[Table 3]

[0038]

[Table 4]

From the above results, it was shown that according to the present invention, it is possible to produce a cooked low-sweetness flower paste that makes full use of the original flavor of the raw material. Conventionally, it has been difficult to flavor such a cooked flower paste.

Further, the flower paste of the present invention can be applied not only to the cooked taste but also to the conventionally produced flavored flower paste utilizing the original flavor of the raw material.
Table 5 shows examples of these formulations.

[0041]

[Table 5]

It is clear from the storage test in Table 6 that the present invention is a flower paste having a low sweetness and also having a commercial preservability that can withstand commercial distribution. In addition,
Table 6 shows the number of general viable bacteria (number / cell) with respect to the storage days when the flower pastes of Examples 4 to 8 were stored at 30 ° C.
g) shows the change. From the results in Table 6, the flower paste of the present invention shows no growth of general viable bacteria even after storage for 60 days. Therefore, it has the same preservability as the conventional flower paste.

[0043]

[Table 6]

[0044]

As described above, the flower paste of the present invention has excellent heat-retaining property, which is an essential condition for filling, has low sweetness, and also has commercial preservability. Therefore, according to the flower paste of the present invention, flavor such as cooking taste can be provided, and a filling that is compatible with vegetables can be provided. Therefore, for example, the range of application of unconventional flower pastes such as side dishes and cooking breads has also expanded,
This is a revolutionary technology for the confectionery and baking industries.

Continuation of the front page (56) References JP-A-2-65755 (JP, A) JP-A-3-244345 (JP, A) JP-A-50-12272 (JP, A) JP-A-55-50854 (JP) JP-A-1-277450 (JP, A) JP-A-62-253354 (JP, A) JP-A-8-154612 (JP, A) JP-A-8-103236 (JP, A) (58) Surveyed field (Int. Cl. ⁶ , DB name) A23G 3/00 A23J 3/08 C07H 3/06

Claims (1)

(57) [Claims] 1. A whey protein concentrate purified product (Wh)
eye ProteinConcentrate, hereinafter abbreviated as “WPC”. ) Is 1 to 6% (weight basis, the same applies hereinafter), fats and oils are 30 to 60%, and maltooligosaccharides are 10 to 3%.
A low-sweet flower paste comprising a premixed mixture containing 0%, a homogenization treatment, and a heating step by direct injection of steam.