JP5214536B2 - Flower pastes - Google Patents

Description

  The present invention relates to flour pastes having good peelability, spreadability, and extensibility despite having a low fat content. Moreover, this invention relates to the manufacturing method of the flour paste which has this characteristic, and the bakery food using this flour paste.

  Flower pastes and flower pastes having bodies obtained by gelatinizing starch such as custard have been widely used as toppings and fillings for breads and confectionery. These flour pastes are generally obtained by mixing starches such as wheat flour and cereal starches, milk, sugar, eggs, water, etc. and then gelatinizing them by heating, and are generally rich in viscoelasticity. It shows physical properties and texture.

  However, recently, it has been widely used in roll-in applications where sheet-like flour pastes are stretched at the same time as bakery dough, and it is rich in spread and extensibility rather than conventional physical properties rich in viscoelasticity. There is an increasing demand for physical properties. In this case, the spreadability and extensibility are generally given by adding fats and oils, but in this method, emulsification is destroyed due to aging of starches especially during refrigerated storage, and fat separation and moisture separation are performed. Emulsification stability has been a problem.

  Therefore, in flour pastes containing fats and oils, in addition to reducing the amount of fats and oils, it is also possible to use starch with a low gelatinization degree, or to ensure spreadability and extensibility by reducing the amount of starch added However, these methods have a problem that the range of physical properties obtained is narrow and cannot be applied to flour pastes having a wide range of physical properties, and the viscosity becomes extremely high, and the peelability of the packaging material is remarkably deteriorated. It was.

  Therefore, a method using raw materials other than starch, for example, a method having a specific composition containing a specific range of proteins, fats and starches (see, for example, Patent Document 1), wheat protein and soybean protein, and excellent heat resistance An improved method such as a method of combining a whey protein concentrate having a good flavor (for example, see Patent Document 2) has been proposed. However, these methods are inventions for obtaining a flour paste suitable for a continuous bread making method, and good spreadability and extensibility can be obtained only after extrusion shearing with a depositor or the like. In addition to having very strong viscoelastic properties and texture because it uses too much protein that emphasizes mechanical resistance, if it is used as it is without extruding shear processing with a depositor etc., the packaging material peelability Unfortunately, the spreadability and extensibility are poor, and when used for roll-in, there is a problem that the adhesion to the fabric is poor, and furthermore, the emulsification stability during firing is poor.

  In addition, as a method for improving the fats and oils themselves, a method using specific transesterified fats and oils (see, for example, Patent Document 3) has also been proposed, but even in this method, when the fat content is 20% or less, There was a problem that workability in roll-in applications was lowered, such as a slightly poor packaging material peelability and a slightly poor extensibility.

JP-A-7-184528 Japanese Patent Laid-Open No. 11-127765 JP 2007-306839 A

  Accordingly, an object of the present invention is to provide flour pastes having good emulsification stability and good packaging material peelability, spreadability and extensibility even when the fat content is 20% by mass or less. It is in.

  As a result of various studies to achieve the above-mentioned object, the present inventors can solve the above-mentioned problem by using a gelatinized swelling-inhibiting starch derived from waxy starch and a gelatinized swelling-inhibiting starch derived from non-waxy starch. I found out that there was.

This invention is made | formed based on the said knowledge, 4-12 mass% of starches, 8-20 mass% of fats and oils, and 5-45 mass% of saccharides are contained, and this starch is a paste derived from waxy starch. The present invention provides flour pastes comprising gelatinized swelling-inhibiting starch and non-waxy starch-derived gelatinized swelling-inhibiting starch , wherein the waxy starch is waxy corn starch and the non-waxy starch is corn starch .

  ADVANTAGE OF THE INVENTION According to this invention, even if content of fats and oils is 20 mass% or less, the flour pastes with favorable emulsification stability and favorable packaging material peelability, spread property, and extensibility can be provided. . In addition, when the flower paste is combined with a bakery dough by a method such as wrapping, sanding, topping, or lamination and used as a composite dough, the adhesiveness with the dough is good and workability is improved.

Hereinafter, the flour pastes of the present invention will be described in detail.
The flour pastes have a body made of gelatinized starch obtained by gelatinizing starch, and examples thereof include flour paste and custard.

Flower pastes generally use gelatinized starch obtained by gelatinizing non-modified starch derived from non-waxy starch such as wheat flour and corn starch as the gelatinized starch. When these non-modified starches are gelatinized by heating, the starch particle shape disappears due to swelling of the starch particles, forming a uniform starch gel, and this starch gel forms the body of flour pastes. .
On the other hand, the flour pastes of the present invention use a modified starch that has been processed to suppress the swelling of starch particles, and the starch from which the flour paste is derived is not contrary to waxy starch. It is characterized in that two types of starch of waxy starch are used in combination.

First, the gelatinized swelling-inhibiting starch will be described.
The gelatinized swelling-suppressed starch used in the present invention is obtained by further gelatinizing a modified starch that has been processed by any method so that the starch particles are suppressed from swelling when the starch is gelatinized by heating to leave a starch granule shape. It is obtained.
That is, this gelatinized swelling-inhibiting starch is characterized in that it retains the starch granule shape despite being gelatinized starch. Therefore, by using this gelatinized swelling-inhibiting starch, the flour pastes of the present invention having good emulsification stability and good packaging material peelability and extensibility can be obtained.

  Specific examples of the gelatinized swelling-inhibiting starch include gelatinized crosslinked starch, gelatinized aged starch, gelatinized wet heat-treated starch, gelatinized emulsifier-treated starch, and the like in the present invention, preferably gelatinized crosslinked Starch, particularly preferably gelatinized phosphoric acid crosslinked starch is used.

  In addition, as the raw material starch of the gelatinization swelling suppression starch, starch commonly used in foods such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, glutinous rice starch, glutinous rice starch, etc. In the present invention, raw starch (waxy starch) having a high amylopectin content such as tapioca starch, waxy corn starch, and sticky rice starch, potato starch, sweet potato starch, sago starch, corn starch, wheat starch, and glutinous rice It is characterized in that raw material starch (non-waxy starch) having a low amylopectin content such as starch is used in combination. In the present invention, those having an amylopectin content of 85% by mass or more are referred to as waxy starch, and those having an amylopectin content of less than 85% by mass are referred to as non-waxy starch.

  In the flour pastes of the present invention, gelatinized phosphate cross-linked starch derived from one or more waxy starches selected from tapioca starch, waxy corn starch and glutinous rice starch, potato starch, sago starch, corn starch, wheat It is particularly preferred to use in combination with one or more non-waxy starch-derived gelatinized phosphate-crosslinked starches selected from starch and glutinous rice starch.

  Here, the mass ratio (the former: latter) of the gelatinized swelling-inhibiting starch derived from waxy starch and the gelatinized swelling-inhibiting starch derived from non-waxy starch is preferably 20:80 to 60:40, more preferably 25:75. ~ 50: 50. When the ratio of the gelatinized swelling-inhibiting starch derived from waxy starch is less than 20% by mass of the total of both, aging is likely to progress with time, and the extensibility may be deteriorated, and if it exceeds 60% by mass, There is a possibility that the packaging material peelability may deteriorate.

In addition, the total content of waxy starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch in starches may be 100% by mass, but preferably 50 to 95% by mass. %, More preferably 70 to 90% by mass. If it is less than 50% by mass, stickiness is likely to occur, and the packaging material peelability may be deteriorated. On the other hand, if it exceeds 95% by mass, good extensibility may not be obtained.
That is, in the flour pastes of the present invention, as the above-mentioned starches, in addition to the gelatinized swelling-inhibited starch derived from waxy starch and the non-waxy starch-derived gelatinized swelling-inhibited starch, non-modified paste used in general flower pastes It is preferable to use modified starch in combination.

  As raw material starch of non-modified gelatinized starch, starches generally used in foods, such as corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc. And other flours such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain flour, rye flour, barley flour and rice flour can be used without particular limitation.

  In the flour pastes of the present invention, the total content of all starches, that is, non-modified gelatinized starch, gelatinized swelling-inhibited starch derived from waxy starch, and gelatinized swelling-inhibited starch derived from non-waxy starch The content is 4 to 12% by mass, preferably 6 to 10% by mass. In addition, some of the flours listed above as raw starch for non-modified gelatinized starch include components other than starch (for example, protein). In the present invention, such flours are not starch. The content of starch is calculated by considering it as starches.

  Examples of the fats and oils used in the flour pastes of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and olive oil. , Canola oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils and animal fats and oils, processed with one or more selected from hydrogenation, fractionation and transesterification Examples include oils and fats. These fats and oils can be used alone or in combination of two or more. Among these, it is preferable to use together the transesterified oil and fat which transesterified the palm fraction soft part oil, and Haieru rapeseed extremely hardened oil. In this case, it is preferable to use 50 to 99.8% by mass, particularly 70 to 99.6% by mass of the transesterified oil and fat obtained by transesterifying the palm fraction soft part oil. It is preferable to use 0.2 to 2% by mass, particularly 0.4 to 1% by mass in combination.

In the flour pastes of the present invention, the content of fats and oils is 8 to 20% by mass, preferably 10 to 15% by mass. If the fat content is less than 8% by mass, flour pastes having good spreadability and extensibility cannot be obtained. On the other hand, when the content exceeds 20% by mass, the emulsion stability is deteriorated, the stickiness is easily caused, and the oil component is easily separated.
In addition, when the auxiliary raw material containing fats and oils is used for the flour pastes of this invention, the fats and oils contained in those auxiliary raw materials shall be included in the content of the said fats and oils.

  Examples of the sugars used in the flour pastes of the present invention include, for example, sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, Isomerized liquid sugar, sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharide, galacto-oligosaccharide, whey oligosaccharide , Raffinose, lactulose, palatinose oligosaccharide and the like. These saccharides can be used alone or in combination of two or more.

  Content of the said saccharides is 5-45 mass% in the flour paste of this invention, Preferably it is 10-40 mass%, More preferably, it is 20-40 mass%. If the saccharide content is less than 5% by mass, the effect of improving spreadability and extensibility cannot be obtained, and the texture is also hard and easy to age. On the other hand, if it exceeds 45% by mass, the effect of improving spreadability and extensibility cannot be obtained, and problems such as easy stickiness occur.

Moreover, it is preferable that the flour paste of this invention does not contain trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids. .
On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required.
The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of fats and oils. It means the following.

  Moreover, it is preferable that the flour paste of this invention contains a thickening stabilizer. By including a thickening stabilizer, physical property improvement effect by preventing emulsification breakage at the time of production of flour pastes and combined work on bakery dough, water separation prevention effect and food by improving water retention A feeling improving effect can be obtained.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.

  In the flour pastes of the present invention, it is preferable to use one or two or more selected from the group consisting of locust bean gum, pectin, carrageenan, xanthan gum and gelatin because the water separation prevention effect is high. , Xanthan gum and gelatin are preferably used in combination.

  The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass in the flour pastes of the present invention.

  In addition, the flour pastes of the present invention preferably have no spreader and extensibility without adding a synthetic emulsifier, and since the emulsion stability is good, it is preferable not to contain a synthetic emulsifier. .

  Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Examples thereof include sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  An emulsifier that is not the synthetic emulsifier can be used in the flour pastes of the present invention. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, and one or more selected from these can be used. .

For the flour pastes of the present invention, other food materials and food additives that can be used as raw materials for flour pastes can be used. For example, salting agents such as water, salt and potassium chloride, acetic acid・ Acids such as lactic acid and gluconic acid, milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk and other milk products, stevia, aspartame and other sweeteners, β -Colorants such as carotene, caramel and red yeast rice pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, milk proteins and animal proteins such as whey protein concentrate and total milk protein, Eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, enzymes, fruits, fruit juices, coffee, nut paste, incense Fee, spice extracts, cocoa mass, cocoa powder, vegetables, meat, seafood and the like.
Of these food materials and food additives, water and components containing water such as milk and eggs are used so that the water content in the flour pastes of the present invention is 30 to 70% by mass. It is preferable.

Next, the preferable manufacturing method of the flour paste of this invention is described.
The flour pastes of the present invention contain 4 to 12% by mass starch, 8 to 20% by mass fat and oil, and 5 to 45% by mass saccharide, and the starch is a swelling-inhibited starch derived from waxy starch and non-waxy starch. The flour paste raw material containing the derived swelling-suppressed starch can be obtained by homogenizing, heating and cooling. Here, the swelling-suppressed starch may be gelatinized or non-gelatinized, but the viscosity of the following pre-emulsified composition is suppressed, and production is easy and stable. In view of the possibility, it is preferable to use a non-gelatinized one.

  Specifically, first, 4 to 12% by mass of starches (the starches include the above-described swelling-inhibited starch derived from waxy starch and swelling-inhibited starch from non-waxy starch), 8 to 20% by mass of fat and oil, and 5 to 5% of sugars. A pre-emulsified composition is prepared by heat-dissolving, emulsifying and mixing 45% by mass and a flour paste raw material containing water, milk, eggs and other aqueous raw materials. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 90:10 to 65:35. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.

  Next, the obtained preliminary emulsified composition is homogenized by a homogenizer such as a valve-type homogenizer, a homomixer, or a colloid mill, preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilized by heating such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection and infusion methods, or indirect heating methods such as plate, tubular, and scraping. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.05 to 30 minutes. Moreover, you may homogenize again after a heating if necessary.

  Although the non-gelatinized starch is swollen by this heating operation, the gelatinized swelling-inhibiting starch used in the present invention is inhibited from swelling even at this stage, and thus the starch in the obtained flour pastes. Holds the shape. Moreover, when gelatinization swelling suppression starch is used, the shape of starch is hold | maintained without further swelling at this stage.

  Next, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Further, the obtained flour pastes of the present invention may be stored in a refrigerated state or a frozen state as necessary.

  Furthermore, the flower pastes of the present invention may have a sheet shape, a block shape, a column shape, a die shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: Diameter 1 to 25 mm, length 5 to 100 mm, dice shape: length 5 to 50 mm, width 5 to 50 mm, and thickness 5 to 50 mm.

  The flour pastes of the present invention thus obtained are used for filling, topping, kneading, folding (roll-in), cookies, pie, shoe, sable, sponge cake, butter cake, cake donuts and other confectionery. It can be widely used for breads such as bread, French bread, Danish, sweet roll and yeast donut. Among these, the flour pastes of the present invention can be particularly preferably used for folding (roll-in).

Next, the composite fabric of the present invention will be described.
The composite dough of the present invention is obtained by combining the flower paste of the present invention with a bakery dough by a method such as filling, topping, kneading, folding, and wrapping.
Examples of the bakery dough include, for example, cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread loaf dough, confectionery dough, French bread dough, Danish dough, sweet roll dough, yeast Examples include confectionery dough such as donut dough and bread dough.

  Examples of the above composite dough include, for example, a wrapping cloth in which pasty flower pastes are wrapped in a bakery cloth, a laminated cloth in which pasty flower pastes are topped or sanded on a bakery cloth, and a sheet-like flower in bakery cloth Laminated dough rolled in paste, continuous bread making line, block-like flour paste is extruded into a thin plate using a fat pump etc., rolled into bakery dough, laminated dough, cylindrical or dice shaped Examples thereof include mixed doughs in which flower pastes are dispersed in a bakery dough.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention is obtained by heating the composite dough as necessary after rolling, forming, proofing, and rack time.
Examples of the heating method include firing, frying, and steaming, and one or more treatments selected from these can be performed.

  The baking conditions for baking the composite dough are preferably 160 to 250 ° C., particularly 170 to 220 ° C., as in the case of ordinary bakery foods. When the temperature is lower than 160 ° C., the fire path tends to deteriorate and a good texture is difficult to obtain. Moreover, when it exceeds 250 degreeC, the water | moisture content of a flour paste will fly too much and it will be easy to deteriorate color luster, and it will become burnt, and it will be easy to worsen the taste.

Rack time is particularly effective when the composite fabric is fried. By taking the rack time, the moisture of the bakery dough can be blown off and the surface can be solidified. As a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. It is desirable to take the above, and a preferable effect can be obtained by standing in an environment having a relative humidity of 50% or less for 10 to 40 minutes.
The above-mentioned frying operation of the composite dough is preferably carried out at 160 to 250 ° C., particularly 170 to 220 ° C., as in the case of ordinary donuts. When the temperature is lower than 160 ° C., there is much oil absorption, and it is difficult to obtain a good texture. When it exceeds 250 ° C., it tends to cause scorching and poor taste.

  The steaming conditions for steaming the composite dough are preferably 80 to 120 ° C, particularly 90 to 100 ° C, and the humidity is preferably 90 to 100%, more preferably 95 to 100%, as in a normal steamed cake or the like. Is preferred.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Example 1]
Random transesterified oil and fat of palm super olein with an iodine number of 65 and 0.06% by weight of Haieru rapeseed extremely hardened oil (iodine value less than 1), 0.2% by weight of xanthan gum and 0.2% by weight of locust bean gum Was added to obtain an oil phase. 30.44% by weight of water, 2.1% by weight of phosphate-crosslinked starch derived from waxy corn, 4.9% by weight of phosphate-crosslinked starch derived from corn, 1% by weight of wheat flour, 1% by weight of gelatin, sugar mixed fructose glucose liquid sugar (Sugar content 75% by mass) 40% by mass, skim milk powder 3% by mass, dried whole egg 5% by mass and flavoring 0.1% by mass were mixed to obtain an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A custard-flavored flour paste having a sheet shape with a thickness of 8 mm and having no added synthetic emulsifier was obtained.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio was 30:70, the content of the gelatinized swelling-inhibiting starch in the starch was 87.5% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

[Example 2]
In Example 1, except that 2.1% by mass of the waxy corn-derived phosphate-crosslinked starch was changed to 4.2% by mass, and 4.9% by mass of the corn-derived phosphate-crosslinked starch was changed to 2.8% by mass, A sheet-like custard-flavored flour paste having no synthetic emulsifier added was obtained by the same formulation and production method as in Example 1.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio was 60:40, the gelatinized swelling-inhibited starch content in the starch was 87.5 mass%, and the trans acid content was 1 mass% or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

Example 3
Except that 2.1% by mass of the waxy corn-derived starch-crosslinked starch in Example 1 was changed to 1.4% by mass, and 4.9% by mass of the corn-derived phosphate-crosslinked starch was changed to 5.6% by mass. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 1.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio was 20:80, the content of the gelatinized swelling-inhibiting starch in the starch was 87.5% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

Example 4
In Example 1, 2.1% by mass phosphate-crosslinked starch derived from waxy corn is 2.4% by mass, 4.9% by mass phosphoric acid-crosslinked starch derived from corn is 5.6% by mass, and 1% by mass of wheat flour. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 1 except that the additive was not added.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio of the starch was 100% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

Example 5
In Example 1, 12% by mass of the random transesterified oil and fat of palm super olein having an iodine value of 65 is 8% by mass, 0.06% by mass of Hielsin rapeseed extremely hardened oil (iodine value less than 1) is 0.04% by mass, A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 1 except that 30.44% by mass of water was changed to 34.46% by mass.
This flour paste has a starch content of 7.92% by mass, fats and oils content of 8.04% by mass, saccharides content of 30% by mass, gelatinized swelling-inhibited starch derived from waxy starch and gelatinized swelling derived from non-waxy starch The mass ratio of the suppressed starch was 30:70, the content of the gelatinized swelling-inhibited starch in the starch was 88.4% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

[Comparative Example 1]
The same as Example 1 except that 2.1% by mass of the phosphate-crosslinked starch derived from waxy corn in Example 1 was changed to 7% by mass, and 4.9% by mass of the phosphate-crosslinked starch derived from corn was not added. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by blending and manufacturing method.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio was 100: 0, the gelatinized swelling-inhibiting starch content in the starch was 87.5% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

[Comparative Example 2]
The same as Example 1, except that 2.1% by mass of the waxy corn-derived starch-crosslinked starch in Example 1 was not added and 4.9% by mass of the corn-derived phosphate-crosslinked starch was changed to 7% by mass. A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by blending and manufacturing method.
The starch content of this flour paste is 8% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch The mass ratio was 0: 100, the content of the gelatinized swelling-inhibiting starch in the starch was 87.5% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

[Comparative Example 3]
In Example 1, 2.1% by mass phosphate-crosslinked starch derived from waxy corn is 3.6% by mass, 4.9% by mass phosphoric acid-crosslinked starch derived from corn is 8.4% by mass, and 1% by mass of wheat flour. A sheet-like custard-flavored flour paste with no addition of a synthetic emulsifier is obtained by the same formulation and production method as in Example 1 except that 1.7% by mass and 30.44% by mass of water are changed to 24.74% by mass. It was.
The starch content of this flour paste is 13.7% by mass, the fat and oil content is 12.06% by mass, the saccharide content is 30% by mass, the gelatinized swelling suppression starch derived from waxy starch and the gelatinized swelling derived from non-waxy starch The mass ratio of the inhibited starch was 30:70, the content of the gelatinized swelling-inhibited starch in the starch was 87.5 mass%, and the trans acid content was 1 mass% or less.
The obtained flour paste was subjected to a packaging material peelability test, an emulsion stability test, and a bakery test described below.

<Packaging peelability test>
The flour pastes obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were refrigerated and stored at 5 ° C. for 24 hours, and then the packaging material peelability was evaluated according to the following evaluation criteria. I wrote in 1.

-Evaluation criteria for packaging material peelability A: No adhesion to packaging material was observed.
○: Adhesion to the packaging material was not observed at all, but was slightly glossy.
Δ: Slight adhesion to the packaging material was observed.
X: Adherence to a clear packaging material was observed.

<Emulsion stability test>
The flour pastes obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were frozen and stored at −20 ° C. for 3 weeks, then thawed overnight in a 10 ° C. incubator, and the emulsified state was evaluated as follows. The results are shown in Table 2.

Emulsion stability evaluation criteria A: Neither water separation nor oil separation was observed at all.
○: Neither water separation nor oil separation was observed, but there was no gloss.
Δ: Some water separation was observed.
X: Some oil separation was observed.
XX: A clear water separation was observed.
XXX: A clear oil separation was observed.

<Bakery test>
Using the sheet-like flower pastes obtained in Examples 1 to 5 and Comparative Examples 1 to 3, flower paste folding danishes were produced by the following blending and production methods.
About the obtained flower paste folding danish, according to the following evaluation criteria, the workability | operativity at the time of roll-in and the melt | dissolution evaluation of the mouth of a flower paste part were performed, respectively. The results are shown in Table 3.

(Combination of Danish fabric)
50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 8 parts by weight of whole egg (net), 3 parts by weight of yeast, 0.1 part by weight of yeast food, margarine for kneading 10 Part by mass, 48 parts by mass of cold water, 70 parts by mass of chip-shaped margarine.

(Danish fabric manufacturing method)
Put strong powder, soft flour, skim milk powder, yeast food, kneading margarine in a mixer bowl, mix for 3 minutes using a vertical mixer until each material is uniform at low speed, then add frozen chip-shaped margarine. And mixed for 1 minute at low speed. Furthermore, cold water and whole eggs in which yeast and salt were dissolved were added with stirring, and the mixture was mixed at a low speed for 2 minutes to raise the kneading temperature to 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a -20 ° C. freezer, and was folded three times on a reverse sheeter to obtain 27 layers of Danish dough.

(Fabric paste folded Danish manufacturing method)
The Danish dough is rolled to a thickness of 6 mm, and 50 parts by mass of sheet-like flour paste is placed on 100 parts by mass of the Danish dough, and then wrapped and rolled in three times with a reverse sheeter, and 243 layers A composite fabric which is a laminated fabric (9 layers of flower paste layers) was obtained. After cooling this composite dough at 2 ° C. for 4 hours, it is rolled to a thickness of 10 mm, cut into a width of 30 mm and a length of 150 mm, a single cut is made in the center, and the end is passed through three times, This was placed on a top plate and fermented for 50 minutes with a proofer having a temperature of 34 ° C. and a relative humidity of 80%, and then baked for 14 minutes in a fixed kiln set to 200 ° C. on the top and 180 ° C. on the bottom.

・ Evaluation criteria for workability during roll-in (extensibility and adhesion to fabric) A: Appropriate hardness, good extensibility, and no breakage.
○ +: Slightly hard, but good extensibility.
○-: Slightly soft, but good extensibility.
Δ +: too hard, poor extensibility, and slightly cut
Δ-: There is stickiness and the fabric is slightly slipped.
X +: It is too hard, the extensibility is extremely poor, and there are many cuts.
X-: Stickiness is severe, and the protrusion from the dough and the slippage of the dough are seen.
-Criterion for melting in mouth ◎: Very good melting in mouth.
○: Good melting in the mouth.
(Triangle | delta): It is a little waxy, or has a little stickiness, and is a little inferior.
X: It is a waxy texture, or is sticky and bad.

Claims (8)

Contains starch 4-12% by mass, fats 8-20% by mass, and sugars 5-45% by mass, and the starch suppresses gelatinization swelling derived from waxy starch and gelatinization swelling inhibition derived from non-waxy starch A flour paste for roll-in comprising starch, wherein the waxy starch is a waxy corn starch and the non-waxy starch is a corn starch .   2. The flour paste according to claim 1, wherein both the waxy starch-derived gelatinized swelling-inhibited starch and the non-waxy starch-derived gelatinized swelling-inhibited starch are phosphoric acid cross-linked starches.   The mass ratio (the former: latter) of the gelatinized swelling-inhibiting starch derived from the waxy starch and the gelatinized swelling-inhibiting starch derived from the non-waxy starch is 20:80 to 60:40, or 2. Flower pastes according to item 2. The total content of the gelatinized swelling-inhibiting starch derived from the waxy starch and the gelatinized swelling-inhibiting starch derived from the non-waxy starch is 50 to 95% by mass in the starches. 4. The flour paste according to any one of 3 above. Flour pastes according to any one of claims 1 to 4, characterized in that it further contains a thickening stabilizer. A flour pastes method according to any one of claims 1 to 5, containing starch 4-12 wt%, fat 8 to 20 wt%, and a saccharide 5 to 45 wt%, the After starch homogenizes the flour paste raw material containing swelling-suppressed starch derived from waxy starch and swelling-suppressed starch derived from non-waxy starch , the waxy starch is waxy corn starch, and the non-waxy starch is corn starch A method for producing flour pastes, characterized by heating and cooling. Composite fabric complexed with flour pastes and bakery dough according to any one of claims 1 to 5.   A bakery food obtained by heating the composite dough according to claim 7.