JP4119338B2 - 耐熱性フィリング材 - Google Patents
耐熱性フィリング材 Download PDFInfo
- Publication number
- JP4119338B2 JP4119338B2 JP2003341750A JP2003341750A JP4119338B2 JP 4119338 B2 JP4119338 B2 JP 4119338B2 JP 2003341750 A JP2003341750 A JP 2003341750A JP 2003341750 A JP2003341750 A JP 2003341750A JP 4119338 B2 JP4119338 B2 JP 4119338B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- filling material
- cream
- heat
- gellan gum
- 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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- 239000001354 calcium citrate Substances 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 229940041131 calcium lactate gluconate Drugs 0.000 description 1
- PBUBJNYXWIDFMU-UHFFFAOYSA-L calcium;butanedioate Chemical compound [Ca+2].[O-]C(=O)CCC([O-])=O PBUBJNYXWIDFMU-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
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- 210000000969 egg white Anatomy 0.000 description 1
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- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
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- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
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- 235000011187 glycerol Nutrition 0.000 description 1
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
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- 229960004903 invert sugar Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- 238000011282 treatment Methods 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
下記フラワーペースト処方のうち、水、油(マーガリン)、加糖卵黄の中に、ワキシーコーンスターチ、砂糖、トレハロース、脱脂粉乳、乳清たん白、脱アシル型ジェランガム及びローメトキシルペクチンの混合物を添加、攪拌しながら90℃10分間加熱溶解し、香料、色素を加え、小量のお湯に溶解した乳酸カルシウムを加え、更に約1分間攪拌した後、蒸発水を補正し容器充填後、冷蔵庫に保存し、フラワーペーストを調製した(実施例1)。
油(マーガリン) 10
加糖卵黄 6.25
砂糖 17
トレハロース 5.5
ワキシーコーンスターチ 7
脱脂粉乳 1
乳清たん白(ミルプロ※M*) 0.5
脱アシル型ジェランガム 0.12
ローメトキシルペクチン 0.2
乳酸カルシウム 0.1
色素(カロチンベースNO.9400S*) 0.1
香料(カスタードフレーバー*) 0.1
水にて全量を 100とする
下記クリーム処方のうち、水、油(マーガリン)、加糖卵黄の中に、ワキシーコーンスターチ、砂糖、トレハロース、脱脂粉乳、乳清たん白、脱アシル型ジェランガムおよびローメトキシルペクチンの混合物を添加、攪拌しながら90℃10分間加熱溶解し、香料、色素を加え、小量のお湯に溶解した乳酸カルシウムを加え、更に約1分間攪拌した後、蒸発水を補正し容器充填後、冷蔵庫に保存し、クリームを調製した。
油(マーガリン) 15
20%加糖卵黄 12.5
砂糖 20
ワキシーコーンスターチ 5
生クリーム 1
脱脂粉乳 1
乳清たん白 1
脱アシル型ジェランガム 0.12
ローメトキシルペクチン 0.2
乳酸カルシウム 0.1
色素(カロチンベースNO.9400S*) 0.1
香料(カスタードフレーバー*) 0.1
水にて全量を 100とする
小麦粉 100
ショートニング 3.5
粉飴(松谷化学工業製「パインデックス #3」)7
キシリトール 2
砂糖 1
スクラロース 0.03
脱脂粉乳 1
食塩 1
モルトエキス 0.5
イースト 0.2
水 40
下記カスタードクリーム処方のうち、水、油(マーガリン)、加糖卵黄の中に、ワキシーコーンスターチ、砂糖、トレハロース、脱脂粉乳、乳清たん白及び脱アシル型ジェランガムの混合物を添加、攪拌しながら90℃10分間加熱溶解し、香料、色素を加え、少量のお湯に溶解した乳酸カルシウムを加え、更に約1分間攪拌した後、蒸発水を補正し容器充填後、冷蔵庫に保存し、カスタードクリームを調製した。
油(マーガリン) 15
20%加糖卵黄 6.25
砂糖 17
果糖ぶどう糖液糖 6
ワキシーコーンスターチ 7.5
脱脂粉乳 1
乳清たん白(ミルプロ※M) 1
脱アシル型ジェランガム 0.1
乳酸カルシウム 0.1
色素(カロチンベースNO.9400S*)0.1
香料(カスタードフレーバー*) 0.1
水にて全量を 100とする
Claims (4)
- 生澱粉のワキシーコーンスターチ及び又はタピオカ澱粉、脱アシル型ジェランガム及び可溶性カルシウム塩を含有することを特徴とする、フラワーペースト及びカスタードクリーム用耐熱性フィリング材。
- 耐熱性フィリング材の添加量について、ワキシーコーンスターチ及び又はタピオカ澱粉が2〜12.5重量%、脱アシル型ジェランガムが0.05〜0.5重量%及び可溶性カルシウム塩が0.02〜0.5重量%である、請求項1に記載の耐熱性フィリング材。
- 更に、ローメトキシルペクチンを併用する請求項1又は2に記載の耐熱性フィリング材。
- ワキシーコーンスターチ及び又はタピオカ澱粉、及びジェランガムを含む原料を水に加熱攪拌溶解した後、水溶性カルシウム塩を添加することを特徴とする、フラワーペースト及びカスタードクリーム用耐熱性フィリング材の製造方法。
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Cited By (2)
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US7907157B2 (en) | 2002-02-19 | 2011-03-15 | Senshin Capital, Llc | Technique for printing a color image |
US8773685B2 (en) | 2003-07-01 | 2014-07-08 | Intellectual Ventures I Llc | High-speed digital image printing system |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4833038B2 (ja) * | 2005-11-18 | 2011-12-07 | 三栄源エフ・エフ・アイ株式会社 | ラムザンガムの新規用途 |
JP5158748B2 (ja) * | 2007-02-08 | 2013-03-06 | 大阪シーリング印刷株式会社 | 粘着剤及びラベル |
JP2010000060A (ja) * | 2008-06-23 | 2010-01-07 | Hokuto Shoji Kk | 食品用ゼリー組成物 |
JP2011055747A (ja) * | 2009-09-08 | 2011-03-24 | Kokuritsu Iyakuhin Shokuhin Eisei Kenkyusho | マイコトキシンの体内への吸収を抑制する効果のある食品または飼料用添加剤 |
JP5844560B2 (ja) * | 2011-06-30 | 2016-01-20 | 三栄源エフ・エフ・アイ株式会社 | フィリング入りのパンにおけるフィリングの風味向上方法 |
JP5599118B2 (ja) * | 2012-09-04 | 2014-10-01 | 大阪シーリング印刷株式会社 | 粘着剤及びラベル |
JP6506991B2 (ja) * | 2015-03-05 | 2019-04-24 | 株式会社カネカ | 無添加焼き込み用フラワーペースト、その製造方法、及びこれを用いたパン及び菓子 |
JP6613492B2 (ja) * | 2015-08-25 | 2019-12-04 | ハウスウェルネスフーズ株式会社 | 飲料調製用組成物、飲料調製用キット、及び飲料調製方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7907157B2 (en) | 2002-02-19 | 2011-03-15 | Senshin Capital, Llc | Technique for printing a color image |
US8773685B2 (en) | 2003-07-01 | 2014-07-08 | Intellectual Ventures I Llc | High-speed digital image printing system |
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