JP4930244B2 - Bingham fluid composition - Google Patents

Description

The present invention relates to a Bingham fluid composition, and more particularly to a flour paste having a candy-like texture.

Traditionally, custard cream and flour pastes that are commonly used in confectionery and bread making are made from wheat flour and starch, added to this, sugar, dairy products, eggs, and other flavor ingredients, and then mixed and heated It is widely used as a filling material for confectionery and bread. However, the flour paste has a unique strong sticky texture obtained by gelatinizing the starchy substance, so there are many problems such as a heavy mouthfeel, melted mouth, heavy texture, and a feeling of sweetness. there were.

In order to solve the above problems, several methods for obtaining a new texture have been proposed. For example, in Patent Document 1, processed starch is used as a gelled material, and there is elasticity. Desserts that have slime properties and an unprecedented texture have been proposed. However, this is a dessert made of sugar, water, starches, and a gel-like simple substance such as a jelly that does not contain fats and oils. Furthermore, the physical properties are different.

Furthermore, Patent Document 2 proposes a frozen dessert having a new texture that uses tapioca starch and has a new texture, and a method for producing the same. However, this is a method for imparting a new texture to frozen desserts such as ice cream and sherbet that are eaten in the freezing temperature range. The same texture cannot be obtained with flower paste.

Moreover, in patent document 3, although the manufacturing method of the rice cake-like food like a fertilizer by baking the liquid dough which uses a processing raw material as a main raw material is proposed, in order to obtain a rice cake-like food texture, the process of baking Is essential, and the same physical properties cannot be obtained by a conventional method for producing a flour paste that does not go through a firing step.

Recently, confectionery has also been developed that combines Japanese-style food ingredients such as fertilizer, warabimochi, and raw yatsuhashi, as a filling for confectionery and bread. Because it is made from rice bran flour and white ball flour, it is not suitable for wrapping machines and filling machines, and when manufacturing these combination confectionery, it is cumbersome to manually grind fertilizer one by one, confectionery and bread by hand The process was unavoidable, and from the viewpoint of safety such as labor saving, bacteria and foreign matter contamination, improvement that could be mechanized was demanded.
JP 2006-42727 A JP 2002-272383 A JP 2002-51703 A

The object of the present invention is a package that has a novel mouthfeel-like texture that is different from the texture that is characteristic of a conventional flour paste and has a poor mouth melt, and that can be continuously produced as a filling for confectionery and bread It is to provide a flour paste having mechanical suitability such as a machine and a filling machine.

In view of the current situation, as a result of intensive research to solve the above problems, in the flour paste containing fats and oils, by using etherified starch and / or esterified starch as processed starch, Obtained a flour paste with a completely different fluidity and a good mouthfeel-like texture, and also obtained the knowledge that it has mechanical suitability for a wrapping machine, a filling machine, etc., and completed the present invention. .

That is, the first of the present invention is a Bingham fluid composition comprising 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of modified starch, and water, wherein the modified starch is an etherified starch and / or an esterified starch. It is. The second is the Bingham fluid composition according to the first aspect, wherein the modified starch is an etherified starch of tapioca starch. The third is Bingham according to the first or second aspect, wherein the tensile strength at 5 ° C. by a FUDOH rheometer is 70 to 170 g / 28.26 cm ² (diameter 3 cm plunger, table lowering speed 5 cm / min, manufactured by Rheotech Co., Ltd.). It is a fluid composition. The fourth is the Bingham fluid composition according to the first or second aspect, wherein the viscosity at 5 ° C. is 200 to 1800 Pa · s (B-type viscometer). Fifth is a confectionery or bread wrapped with the Bingham fluid composition according to any one of the first to fourth. 6th is the confectionery which uses the Bingham fluid composition as described in any one of 1st-4 as an outer skin. The seventh is characterized by mixing raw materials containing 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of processed starch, and water, pre-emulsified, homogenized, sterilized, and then statically cooled. It is a manufacturing method of the Bingham fluid composition in any one of 1-4.

According to the present invention, such as a wrapping machine, a filling machine, etc., which has a good mouth melt-like texture different from conventional flour paste and can be continuously produced as a confectionery or bread filling, or as a confectionery skin It becomes possible to provide a flour paste having mechanical suitability.

Hereinafter, the present invention will be described in more detail.
The present invention is a Bingham fluid composition containing 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of modified starches and water, wherein the modified starch is an etherified starch and / or an esterified starch. When the emulsion containing is blended, a rich flavor can be imparted, and a flavor, physical properties, and color tone that are well melted in the mouth can be imparted.

The Bingham fluid composition in the present invention shows the physical properties of a Bingham fluid in a temperature range from refrigerated to room temperature. Bingham fluid has a shape retaining property with a body property below a certain stress. When the stress is exceeded, fluid physical properties are exhibited. For example, in the case of a liquid composition, if it is tilted in a container, it will immediately flow out, and if it is a paste-like composition, it will not flow out at all even if it is tilted in a container. The Bingham fluid composition of the present invention exhibits a semi-fluid property such that when it is tilted in a container, it slowly flows out.

Oils and fats that can be used in the Bingham fluid composition of the present invention are not particularly limited, such as liquid oils, solid fats, etc., for example, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, cottonseed oil, rice oil, peanut oil, Sesame oil, olive oil, palm oil, coconut oil, cacao butter, beef tallow, pork tallow, fish whale tallow, medium chain fatty acid triglyceride and other edible oils, or processed oils and fats that have been hardened, fractionated, transesterified, etc. These can be used singly or in combination of two or more, but because of good flavor and emulsification, SFC at 10 ° C. such as palm olein and rapeseed oil is 10 or less, and the constituent fatty acid is oleic acid A low melting point oil and fat rich in water is preferable. The SFC of fats and oils can be measured using pulsed NMR.

The Bingham fluid composition of the present invention contains 2 to 25% by weight of oil and fat, more preferably 10 to 15% by weight. If the fat or oil in the Bingham fluid composition is less than 2% by weight, the flavor and richness cannot be imparted, and the physical properties of the Bingham fluid composition are low viscosity, which is not preferable. If the fat or oil exceeds 25% by weight, On the contrary, the flavor becomes ugly and oily, which is not suitable.

The processed starch used in the Bingham fluid composition of the present invention is an etherified and / or esterified starch of cereal starches such as potato starch, corn starch, tapioca starch, wheat starch, etc. By using these processed starches It is possible to obtain a Bingham fluid physical property, good mouth melting, and a mouthfeel that is different from conventional flour pastes.

The Bingham fluid composition of the present invention contains 2 to 12.5% by weight of processed starch. However, when the processed starch in the Bingham fluid composition is less than 2% by weight, it provides Bingham fluid physical properties and koji-like texture. Since the tensile strength of the resulting composition is low, there is no mechanical suitability such as a wrapping machine, and when the processed starch exceeds 12.5% by weight, the viscosity of the composition is too high, Since fluidity is lost, it is unsuitable because it is difficult to handle during packaging and filling.

When the etherified starch of tapioca starch is used as the processed starch, the bingham fluid composition of the present invention, while imparting a koji-like texture such as fertilizer and bracken made from bracken powder and white flour, It is possible to obtain a Bingham fluid composition having mechanical suitability such as a wrapping machine and a filling machine, which could not be used with the fertilizer and warabi koji.

Moreover, the preferable physical property as a Bingham fluid composition of this invention is the tensile strength in 5 degreeC by a rheometer 70-170g / 28.26cm < ² >. Unlike the conventional flour paste, the Bingham fluid composition of the present invention has a cocoon-like physical property of extending without breaking when sprinkled with a spoon. Therefore, the tensile strength can be measured by the following method.
First, a plastic cup having a bottom diameter of 6.5 cm and a height of 3.5 cm is filled with 120 g of a Bingham fluid composition having a product temperature of 5 ° C. and placed on a table of a FUDOH rheometer (manufactured by Rheotech Co., Ltd.). Next, the table is pushed up until the disc-shaped plunger having a diameter of 3 cm comes into contact with the bottom surface of the plastic cup filled with the Bingham fluid composition, and the load at the time of contact with the bottom surface is adjusted to zero. Next, the table was lowered at a speed of 5 cm / min, the load by which the plunger was pulled by the Bingham fluid composition was recorded, and the tensile strength was measured.

Furthermore, the preferable physical property as the Bingham fluid composition of the present invention is a viscosity at 5 ° C. of 200 to 1800 Pa · s (B-type viscometer), more preferably 400 to 1000 Pa · s, and a semi-fluidity. Although it is a physical property, the bingham fluid physical property having viscosity makes it possible to impart a candy-like texture and physical properties and mechanical suitability such as a wrapping machine and a filling machine. The viscosity of the Bingham fluid composition can be measured according to JIS Z8803.

Bingham fluid composition of the present invention contains fat and oil, processed starch and water, but in addition to that, sugars such as sucrose, maltose, glucose, trehalose, lactose, sorbitol, glucose invert sugar, fructose, Salts such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk such as milk, condensed milk, whole milk powder, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk Dairy products, sweeteners such as stevia, aspartame, sucralose, and acesulfame potassium, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plants such as wheat protein and soy protein Protein, whey protein concentrate, milk protein such as total milk protein, animal protein, eggs and various processed eggs, flavors Food materials such as seasonings, pH adjusters, food preservatives, shelf-life improvers, fruits, fruit juices, coffee, nut paste, spices, spice extracts, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood And food additives can be used. Moreover, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and the like can be used as necessary as an emulsifier.

The bingham fluid composition of the present invention can be obtained by a general flour paste production method. As a production method, the raw materials are mixed, pre-emulsified, and then subjected to steps of homogenization, sterilization, and cooling. Can be manufactured. The pre-emulsification temperature is 35 ° C. to 60 ° C., preferably 40 ° C. to 50 ° C., the homogenization pressure is 0 to 100 kg / cm ² , and the sterilization conditions are 80 ° C. to 100 ° C., 0.5 to 15 minutes. Is suitable.

Furthermore, in the method for producing the Bingham fluid composition of the present invention, after sterilization and filling, as a cooling method, cooling in a stationary state is preferable, and it is desirable to cool in a refrigerator. When an excessive physical load is applied, the formed starch gel network is weakened, the viscosity is lowered, and the good Bingham fluid physical properties and candy-like texture are lost, which is not preferable.

The bingham fluid composition thus obtained has a novel semi-fluid rice cake-like texture not found in conventional flour pastes and exhibits fluid physical properties when a certain stress is exceeded. Or it has the machine aptitude which can produce continuously as a filling for bread, such as a wrapping machine, a filling machine, and a depositer. In addition, the packaging machines, filling machines and depositors that can be used are different in the structure of each company, but the manufacturer and model are not particularly limited, and any machine may be used. For example, Leon Automatic Co., Ltd. Examples include products such as Kovard.

As a confectionery or bread wrapped with the fluid composition of the present invention, filling as a filling such as cookies, biscuits, shoes, buns, etc., as a filling such as confectionery, bread, confectionery bread, steamed bread, etc. Filled, sanded and baked bread can be mentioned, and new confectionery or bread baked with Japanese food materials with rice cake-like texture such as fertilizer and warabimochi can be used Can be mass-produced and provided.

Further, since it has a body property that retains its shape below a certain stress, which is a physical characteristic of the Bingham fluid composition of the present invention, it can be used in confectionery or breads by taking advantage of its mechanical suitability for wrapping machines. It can be used not only for filling in but also as a skin of manju. For example, as a filling, butter cream, fresh cream, whipped cream, bean paste, flower paste, jam, butter, margarine, peanut butter, ice cream, etc. A new Western-style Japanese confectionery packaged with pasty and creamy food ingredients.

Examples of the present invention are shown below. In the examples,% means a weight basis.

(Examples 1-5, Comparative Examples 1-5)
The Bingham fluid composition was manufactured by the formulation shown in Table 1 according to the above-mentioned manufacturing method (the SFC at 10 ° C. of palm olein was 4 and the SFC at 10 ° C. of rapeseed oil was 0). In addition, Examples 1-3 and 5 and Comparative Examples 1-5 were filled with pillow immediately after sterilization, and left still in the refrigerator. On the other hand, in Example 4, after sterilization, the product was stirred and cooled to a product temperature of 40 ° C., and after cooling, a pillow-filled product was cooled in a refrigerator. Moreover, the tensile strength of each obtained composition was measured, and the viscosity was measured using a BH type viscometer (manufactured by Toki Sangyo Co., Ltd.) (rotor No. 6, rotation speed 2 rpm).

Table 1

Manufacture of fruit sand Fruit sand was manufactured by the composition of Table 2 below using each Bingham fluid composition obtained in Examples 1-5 and Comparative Examples 1-5. In addition, the filling of the Bingham fluid composition into the bread was performed using a depositor. Table 3 shows the mechanical suitability and fruit sand evaluation of the Bingham fluid composition at this time.

Table 2

Table 3 / Fruit Sand Evaluation

Using the Bingham fluid composition obtained in Production Examples 1 to 5 and Comparative Examples 1 to 5 of the Western-style bun as an outer skin, using whipped cream as a filling, and a tabletop small packaging machine (manufactured by Leon Automatic Machine Co., Ltd.) Used to produce a Western style wharf with a weight ratio of hull: filling = 6: 4. Table 4 shows the mechanical suitability of the Bingham fluid composition and the evaluation of the Western-style wharf at this time.

Table 4 / Western style wharf evaluation

Claims (4)

It contains 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of modified starch, and water, and has a tensile strength at 5 ° C. by a FUDOH rheometer of 70 to 170 g / 28.26 cm ² (3 cm diameter plunger, table lowering speed) 5 cm / min, manufactured by Rheotech Co., Ltd.) A flour paste having a viscosity at 5 ° C. of 200 to 1800 Pa · s (B-type viscometer), and the processed starch is an etherified starch of tapioca starch . A confectionery or bread wrapped with the flower paste according to claim 1 . A confectionery using the flour paste according to claim 1 or 2 as an outer skin. Fat 2 to 25% by weight, a modified starch mixture of raw material containing 2 to 12.5% by weight, and water, pre-emulsification, homogenization, claim 1-3, wherein after sterilization, that the standing cooling The manufacturing method of the flower paste in any one .