JP3421293B2 - Chilled flower paste - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention can be used as a filling and topping material for confectionery and bread making, and retains its shape retention property even when it is stored in a cold state with less water separation due to aging of starch.
The present invention relates to a chilled flower paste in which a large amount of flavoring materials can be added to achieve a full-fledged taste.

[0002]

2. Description of the Related Art The diversification of eating habits is progressing, and bread and the like are widely spread in addition to cooked rice. In addition, as for bread, various breads are sold according to the diversification of consumers' tastes. Even today, sweet bread, which is mainly sweet, maintains a strong demand. For example, bean jam wrapped in bean paste has been popular as an ancient Japanese favorite, and jam bread with a fruity scent and sweet buns that use sweet filling and topping materials such as butter cream or flower paste have become popular with consumers. Especially preferred. Among them, flower paste is a mixed, heated, and gelatinized paste-like sweet food consisting mainly of unprocessed or modified starch, which is widely used as a center material (filling material) for confectionery, pies, confectionery bread, and the like. ing.

[0003]

However, in recent years, along with the change in taste, there has been a demand for sweet breads with less sweetness and more authentic and tasty ones using the sweetness filling and topping materials. . Particularly, the conventional flower paste is a pasty food mainly composed of starch, and this starch is easily aged under refrigeration temperature,
With time, the physical properties become harder and the phenomenon of water separation occurs. Therefore, the conventional flower paste is mainly distributed at room temperature. Therefore, manufacturers are obliged to design blends to guarantee the shelf life as long as possible. This means that it is unavoidable to choose the use of preservatives or increase the sugar content inevitably even if the taste material that gives the original flavor is limited, considering the preservability of the flower paste. This was a major issue for the physical properties of the flower paste as a manufacturer pursuing the original taste of the taste material used as an auxiliary material.

The inventors of the present invention have solved the above-mentioned problems by intensively researching the raw material characteristics and blending balance in order to respond to the above-mentioned new changes in taste in the flower paste.

[0005]

That is, according to the present invention, it is possible to store at least by refrigerating by mixing, heating and gelatinizing at least a main material of lipophilic starch and fat and other auxiliary materials. The amount of lipophilic starch as the main ingredient is 0.5
The chilled flower paste was completed by containing ~ 2.0 mass% and the amount of fats / oils 10.0-40.0 mass%. This chilled property is characterized in that it can maintain physical properties (water separation, hardness) within a certain width for 7 weeks or more during refrigerated storage at a product temperature of 5 ° C to 10 ° C.

By the way, it is well known that it is the amylose that constitutes starch that ages. Therefore, when manufacturing a chilled flower paste, using waxy cornstarch containing almost no amylose content as a starch base is the first step to impart refrigeration or freezing resistance. However, in reality, it is difficult to completely prevent aging during refrigerated storage with this alone.

The present inventor has focused on lipophilic starch, which is a modified starch of waxy cornstarch, from various experimental facts concerning the refrigeration suitability for starch used in chilled flower paste, and has made the conventional starches such as cornstarch and potato starch By substituting this lipophilic starch and incorporating fats and oils such as salad oil as a main raw material as fats and oils, it was possible to obtain a chilled flower paste that is hard to harden even during cold storage and does not cause water separation. In other words, since it is possible to store the flower paste in a refrigerator, it is possible to reduce the sweetness, which was often pointed out in terms of flavor, and to use a sufficient amount of natural flavoring ingredients. Can be provided.

In carrying out the present invention, the lipophilic starch referred to in the present invention is a starch containing almost no amylose content, and is usually a food containing a large amount of oil, for example, a low viscosity food such as coffee creamer or sauce, or It is known to be used when spray-drying a liquid food with a high oil content, which utilizes the function of encapsulating oil.

The present invention applies the characteristics of the above lipophilic starch to the chilled flower paste of this time. No example of using this lipophilic starch in a chilled flower paste is suggested.

The lipophilic starch content is from 0.5 to
The range of 2.0% by mass is desirable, and if it is 0.5% by mass or less, sufficient emulsified emulsion is not formed even if a suitable amount of oil and fat is added, and oil and fat separation easily occurs. On the other hand, if it is 2.0% by mass or more, the chilled flower paste becomes too hard, and it is difficult to obtain satisfactory physical properties as a product. The proportion of starch in the total composition is preferably 2-4%.

The fats and oils referred to in the present invention include various animal and vegetable fats and oils, or hardened fats and oils thereof, fractionated fats and oils, transesterified fats and oils, etc., but in order to improve melting in the mouth, the melting point is higher than body temperature. Those that are not preferred are liquid fats and oils. The amount of oil / fat blended is 10.0 to 40.
The range of 0 mass% is desirable, and if it is 10.0 mass% or less, smooth physical properties cannot be obtained, while if it is 40.0 mass% or more, oil phase separation is likely to occur, which is not preferable.

The amount of water is appropriately around 40% by mass, but it is necessary to adjust it in consideration of the water content of the raw material used.

The method for producing the chilled flower paste according to the present invention is not particularly different from the conventional method. For example, the steps of mixing and homogenizing raw materials and cooking
That is, mixing, heating, and gelatinization may be performed. However, as a device of the mixing procedure, for example, by adopting a preferable method such as mixing all the other raw materials excluding fats and oils, dissolving and mixing in water, and gradually adding the fats and oils and homogenizing with a mixer. Is enough. In the homogenization process, lipophilic starch acts as an emulsifier, so it is not necessary to add a special emulsifier,
A supplementary raw material having an emulsifying effect such as whey protein may be used. The homogenization is advantageously carried out separately in the preliminary emulsification in the first stage and the main emulsification in the latter stage.For the preliminary emulsification, a mechanical stirring and mixing means such as a homomixer (trade name) is used. A physical shearing device such as a high pressure homogenizer is used for the main emulsification.

Next, the homogenized raw material is heated and gelatinized. Generally, it is sufficient to use a scraping heat exchanger or a tubular heat exchanger. The chilled flower paste obtained by mixing, heating, and gelatinizing in this way completed a chilled flower paste with stable physical properties with little change in physical properties even after long-term refrigeration storage in a refrigerator adjusted to low temperature. .

[0015]

EXAMPLES The present invention will be described below with reference to examples. Example 1 (milk type) <Raw materials and formulations> Modified starch 1.8% by mass Lipophilic starch 1.2% by mass Sugar 17.0 mass% Milk 11.0% by mass Eggs 1.0% by mass Fats and oils (salad oil) 25.0% by mass Water 43.0 mass%

<Manufacturing process> All the other raw materials except fats and oils are dissolved and mixed in hot water at 60 ° C, and then homogenized and dissolved by a homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a stirring speed of 5000 to 7000 rpm for 10 minutes. I got a thing. Next, while the heated oil and fat was gradually added to the above-mentioned melt, homogenization was carried out for 20 minutes under the same conditions. High pressure homomixer (SANWA MACHINE CO.IN
Homogenization treatment (150 kg / cm 2) was performed in C). Transfer this to a heating kettle with stirring and stir (70-80r
pm) while heating and gelatinizing. Immediately after completion of heating, the mixture was transferred to a container and cooled in a 20 ° C. water bath for 5 minutes to obtain a chilled flower paste of the present invention.

<Property Analysis> 1) Determination of Water Separation 50 to 80 g of the product of the present invention (chilled flower paste) obtained in the above example was put in a cup container (with a lid) made of polyethylene terephthalate (manufactured by Liscup), After smoothing the surface of the product of the present invention, a depression having a diameter of about 1 cm was formed in the central portion of the product of the present invention with a spoon. This test cup was stored under refrigeration (5 ° C. ± 3 ° C.), and changes with time were visually evaluated. The judgment was based on whether or not water was accumulated in the depression in the center of the product of the present invention, and the presence or absence of water separation was determined.
The results were as follows. As a control, Custard 1000 manufactured by Oriental was used.

Table 1. Water separation evaluation test In this table, -means "not measured".

2) Determination of Hardness The product of the present invention (chilled flower paste) obtained in the above-mentioned example was filled in a plastic container to the extent that it rises from the top of the cup so that no cavity is formed. The surface of the product of the present invention was covered with Saran wrap to prevent it from being dried, and this was stored under refrigeration (5 ° C ± 3 ° C). The surface of the product of the present invention taken out with time was cut off immediately before the measurement, and the hardness was measured. The measuring device is a rheometer (NRM-30 manufactured by Fudo Company).
02D) was used. The product of the present invention is a cylindrical type having a surface diameter of 4.8 cm and a height of 6.0 cm, and a lifting speed of 6 cm / min.
It was carried out using a spherical plunger. This value was taken as the hardness (Rheo value: dyn / cm ² ) of the product of the present invention and used as an index of the degree of starch aging. The results were as follows. The control product is the same as that used in the judgment of water separation.

Table 2. Aging test In the table, △ means “not measured due to decline in commercial value”.

<Discussion of Results> The product of the present invention has a property that it can withstand long-term refrigeration storage as compared with the conventional flower paste. In addition, in the panel test for mouthfeel, melting in the mouth, flavor and the like, the chilled flower paste of the present invention also gave the highest score from all 10 in-house panelists even after 7 weeks of refrigerated storage.

Example 2 (cheese type) Modified starch 2.0 mass% Lipophilic starch 1.0% by mass Sugar 13.0 mass% Milk (cream cheese) 30.0% by mass Eggs 0.5 mass% Fats and oils (salad oil) 25.0% by mass Water 28.5% by mass The product of the present invention obtained the same evaluation as in Example 1.

Example 3 (chocolate type) Modified starch 1.6% by mass Lipophilic starch 1.4% by mass Sugar 17.0 mass% Cocoa mass 8.0% by mass Fats and oils (Short Ning) 25.0% by mass Water 47.0 mass% The product of the present invention obtained the same evaluation as in Example 1.

[0024]

As described above and demonstrated, the product of the present invention has the original flavor of custard, melts in the mouth, and has good heat-retaining shape retention. As all 15 in-house panelists admit, the texture is more favorable. It was a new pasty food that was able to produce deliciousness.

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Claims (3)

(57) [Claims] 1. At least a lipophilic starch, an oil and fat, and other raw materials are prepared by mixing, heating, and gelatinizing, and at a storage temperature of 5 to 10 ° C.,
A chilled flower paste characterized by having a hardness expressed by Rheo value (dyn / cm ² ) of 55 or less after 7 weeks. 2. A lipophilic starch amount of 25 to 50% by mass in a total amount of starch to be used of 2.0 to 4.0% by mass, that is, at least 0.5 to 2.0% by mass as a ratio in the product. Of lipophilic starch of 1% by weight and the use of 1% by weight of lipophilic starch
The amount of fats and oils of 0 mass%, that is, the proportion of fats and oils in the product is 1
The chilled flower paste according to claim 1, wherein the chilled flower paste contains 0 to 40% by mass. 3. All other raw materials except fats and oils are mixed and dissolved and mixed in water, and homogenized by a mixer while gradually adding fats and oils to the mixture, heating and gelatinization. The method for producing a chilled flower paste according to claim 1, wherein the chilled flower paste is produced.