JP6230740B1 - Flower paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-sugar flour paste having a sugar content of 8 to 20 g in 100 g of flour paste, and a method for producing the same, and to have moderate hardness and sweetness despite being low-sugar. To provide a flower paste with less stickiness. A flour paste containing soybean powder, starch, fats and oils and water, wherein the sugar content in 100 g of flour paste is 8 to 20 g, and soy flour, starch, fats and oils , A coagulant for tofu, and water, and a sugar paste content of 8 to 20 g in 100 g of flour paste. After heating the mixture of soybean powder and water, add the coagulant for tofu A method for producing a flour paste comprising a step of producing tofu, and a step of adding and emulsifying oil and fat in an aqueous phase obtained by mixing the tofu, starch and water. [Selection figure] None

Description

  The present invention relates to a low sugar flour paste.

Recently, in order to prevent lifestyle-related diseases such as obesity and diabetes, carbohydrate-restricted diets such as reducing the intake of carbohydrates from meals by reducing the amount of staple rice and bread, which are high in intake, have attracted attention. Yes.
Low-sugar bread-like food materials using non-digestible starch, wheat protein, and soy-derived food, non-digestible dextrin, and whey powder or whey protein are used as foods with reduced sugar. A low-sugar baked confectionery composition has been developed (Patent Documents 1 and 2).
In this way, bread, confectionery, and gel foods have been developed as low-sugar foods. These are foods that are reduced in sugar content by reducing the amount of wheat that is the main ingredient of bread and confectionery. is there.
However, no attempt has been made to reduce the sugar content of flour paste, which is mainly used as a secondary ingredient for bread and confectionery.
Flour paste is wheat or starch and sugar, oil, water, etc. added and heated to an oil-in-water paste, as variations, custard with egg, chocolate flavor with chocolate, etc. There are a variety of things that are widely used as filling, toppings and spreads for bread and confectionery.
Flour paste uses wheat flour, starch, and sugar that contain a large amount of sugar as a raw material. To reduce the sugar content in flour paste, simply reducing the amount of flour, starch, and sugar can be obtained. The resulting flower paste lacks the hardness and the sweetness becomes unsatisfactory.
In addition, the flour paste using starch tends to become sticky due to starch. However, if the amount of starch used is simply reduced to reduce the paste, There was also a problem that lacked. When the hardness is insufficient, for example, when filling bread or the like as a filling in a factory line, there is a problem that the suitability is poor, such as sagging and leakage of the filling from the dough.

JP 2013-226087 A Japanese Patent Laying-Open No. 2015-65839

  In view of the above circumstances, the present invention has a moderate hardness and sweetness even with a reduced amount of wheat flour, starch, and sugar, has a small amount of paste, and has a sugar content of 8 to 20 g in 100 g of flour paste. It is an object of the present invention to provide a low-sugar flour paste and a method for producing the same.

  As a result of intensive studies, the present inventor has obtained moderate hardness and sweetness by using soy flour even when the sugar content is reduced by reducing the amount of starch, processed starch and wheat flour used. Thus, the present inventors have found that a flower paste with less stickiness can be produced and completed the present invention.

That is, the first aspect of the present invention is a flour paste containing soybean powder, starch, fats and oils, and water, wherein the sugar content in 100 g of flour paste is 8 to 20 g. .
2nd aspect of this invention is the flour paste as described in 1st aspect characterized by the content of the said soybean flour being 10-35 mass%.
In the third aspect of the present invention, when the starch is natural starch, the content of natural starch is 2 to 10% by mass. When the starch is processed starch, the content of processed starch is 0.1 to 3%. The flour paste according to the first or second aspect, wherein the flour paste is mass%.
The 4th aspect of this invention is the flour paste as described in any one of the 1st-3rd aspect characterized by the content of the said fats and oils being 10-35 mass%.
A fifth aspect of the present invention is the flour paste according to any one of the first to fourth aspects, comprising a coagulant for tofu.
A sixth aspect of the present invention is the flour paste according to any one of the first to fifth aspects, which contains egg yolk or sweetened egg yolk.
A seventh aspect of the present invention is a food containing the flour paste according to any one of the first to sixth aspects.
8th aspect of this invention is a manufacturing method of the flour paste which contains soybean flour, starch, and fats and the sugar content in the flour paste 100g is 8-20g, and mixes soybean flour, starch, and water. It is the manufacturing method of the flour paste characterized by having the process of adding fats and oils to the water phase which was made and emulsifying.
9th aspect of this invention is a manufacturing method of the flour paste which contains soybean powder, starch, fats and oils, the coagulant for tofu, and water, and the sugar content in 100 g of flour paste is 8-20g, A method for producing a flour paste comprising the steps (1) and (2) or the following steps (3) and (4).
(1) A process for producing tofu by adding a coagulant for tofu after heating a mixture of some soybean powder and water
(2) A step of emulsifying by adding fats and oils to the aqueous phase obtained by mixing the tofu obtained in the step (1), the remaining soybean powder, starch, and water.
(3) A process for producing tofu by heating a mixture of soybean powder and water and then adding a coagulant for tofu
(4) A step of emulsifying by adding fats and oils to the aqueous phase obtained by mixing the tofu, starch and water obtained in the step (3).
A tenth aspect of the present invention is the method for producing a flour paste according to the eighth or ninth aspect, wherein the water phase is mixed with egg yolk or sweetened egg yolk.

According to the present invention, a low-sugar flour paste having a sugar content of 8 to 20 g in 100 g of flour paste, and a method for producing the same can be provided.
Moreover, although it is low saccharide | sugar, it can provide the flour paste which has moderate hardness and sweetness, and also has little pasteiness.
Since the flour paste of the present invention has an appropriate shape retaining property, when used as a filling for bread or confectionery, dripping does not occur, so that the workability during filling can be improved.

  The flour paste of the present invention contains soybean flour, starch, fats and oils, and has a sugar content of 8 to 20 g in 100 g of flour paste.

(Soy flour)
First, the soybean powder used in the present invention will be described.
The soybean powder used in the present invention may be a commercially available product, and may be a soybean powder that has been heat-treated or a soybean powder that has not been heat-treated. For example, soybean flour using a special soybean variety such as lipoxygenase-deficient soybean as a raw material can also be used.
Examples of commercially available products include products “Alpha Plus HS-600” and “Soya Flower NSA” manufactured by Nisshin Oilio Group.

The content of soybean powder in the flour paste is preferably 10 to 35% by mass, more preferably 15 to 30% by mass, and most preferably 18 to 25% by mass. When the content of soybean powder is less than 10% by mass, the hardness of the flour paste cannot be obtained, and when the content of soybean powder exceeds 35% by mass, the workability deteriorates because the viscosity increases. This is because the tongue feels bad and the mouth melts badly.
In addition, when soybean powder is added to low-sugar foods, a soybean-derived blue odor may be felt, but by using high-intensity sweeteners such as acesulfame K, sucralose, aspartame, stevia, the soybean's blue odor Can be reduced or eliminated. In particular, it is preferable to use acesulfame K in terms of flavor.

(starch)
The flour paste of the present invention contains starch. As the starch, natural starch or processed starch can be used, and one or more of them can be used.
Examples of natural starch include potato starch, sweet potato starch, potato starch, sago starch, tapioca starch, corn starch, rice starch, wheat starch, bean starch and the like, and one or more of these can be used. .
Moreover, what processed these natural starch can be used as processed starch. Examples of the processed starch include acetic acid starch obtained by esterifying starch with acetic anhydride, phosphoric acid crosslinked starch, octenyl succinic acid sodium starch, ether crosslinked starch, and the like.
Since starch contains many saccharides, in order to obtain a low saccharide flour paste, the following content is preferred.
When natural starch is used, the natural starch content in the flour paste is preferably 2 to 10% by mass, more preferably 2 to 8% by mass, and most preferably 3 to 6% by mass. .
Moreover, when using processed starch, it is preferable that the processed starch content in a flour paste is 0.1-3 mass%, It is more preferable that it is 0.2-2 mass%, 0.5-1 Most preferably, it is 5 mass%.
In order to further reduce the sugar content in the flour paste, it is preferable to use processed starch rather than natural starch in terms of the amount used.
Among processed starches, for example, phosphate cross-linked starch having a high degree of cross-linking has a high dietary fiber content and a low saccharide content. Therefore, the use of such processed starch may reduce the saccharide content. it can.
Even when both natural starch and processed starch are contained, the content of natural starch and processed starch in the flour paste is preferably the content described above.

(Oil and fat)
In the present invention, the fats and oils in the flour paste include not only the raw material fats and oils used for the production of the flour paste but also the fats and oils derived from raw materials other than the raw material fats and oils.
Therefore, the fat content in the flour paste of the present invention refers to the total amount of fats and oils derived from raw materials other than the fat and oil raw materials used in the production and the fat and oil raw materials.
The raw material oils and fats used in the production of the flour paste may be those usually used for food, such as palm oil, cacao butter, monkey fat, shea fat, palm oil, palm kernel oil, soybean oil, rapeseed oil, corn oil, cottonseed oil. , Safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, flaxseed oil, milk fat, lard, beef tallow, fish oil and other animal and vegetable oils, fractionated oils and fats, hydrogenated oil, transesterification Oils, and mixtures of two or more of these may be mentioned. Among these, cottonseed oil is preferable in terms of the flavor of the flour paste.
Examples of the fats and oils derived from raw materials other than the raw material fats and oils include soybean oil derived from soybean powder, egg yolk derived from egg yolk, and fats and oils derived from emulsified fat.
For example, when 20% by mass of soybean powder having an oil content of 26% by mass is used as the content of the flour paste, 5.2% by mass of the oil / fat content in the flour paste is oil / fat derived from soybean powder.
And by increasing the fat content in the flour paste and reducing the amount of water in the aqueous phase, the moisture content in the flour paste is reduced, the sugar concentration is increased, and the sweetness of sugar, etc. is felt more strongly. Can do. As a result, even if the sugar content is reduced, the good flavor of the whole flour paste can be maintained.
Therefore, the fat and oil content in the flour paste is preferably 10 to 35% by mass, more preferably 13 to 30% by mass, and most preferably 15 to 25% by mass.

(water)
In the present invention, the water in the flour paste means not only the raw water used for the production of the flour paste but also water derived from raw materials other than the raw water.
Therefore, the water content in the flour paste of the present invention refers to the total amount of raw water used for production and water derived from raw materials other than raw water.
Tap water, distilled water, etc. can be used for raw material water.
Examples of water derived from raw materials other than raw water include water derived from soybean powder, water derived from egg yolk, water derived from starch, and water derived from emulsified fats and oils.
The water content in the flour paste is preferably 40 to 60% by mass, more preferably 45 to 60% by mass, and most preferably 45 to 55% by mass.

(Coagulant for tofu)
The flour paste of the present invention can contain a coagulant for tofu.
Examples of the coagulant for tofu include bittern, magnesium chloride, sumiko, calcium sulfate, glucono delta lactone, and the like.
The coagulant for tofu, which will be described in detail in a later production method, is used for making tofu using soybean powder.
The tofu coagulant may be used in an amount capable of coagulating a mixture of soybean powder and water into a tofu, and is preferably 0.7 to 5.0 parts by mass with respect to 100 parts by mass of soybean powder. It is more preferably 1.0 to 3.0 parts by mass, and most preferably 1.2 to 2.0 parts by mass.
Therefore, the content of the coagulant for tofu in the flour paste is preferably 0.07 to 3.5% by mass, more preferably 0.1 to 2.1% by mass, 0.12 to 1 It is most preferable that it is 4 mass%.

In the flour paste of the present invention, other auxiliary materials that are usually used for flour paste may be used as long as the effects of the present invention are not impaired.
Other auxiliary materials include, for example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skimmed milk powder, whole fat sweetened condensed milk, fresh cream Dairy products such as sodium caseinate, milk whey, glucose, maltose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, sugar (sucrose), oligosaccharides, starch hydrolysates, reduced starch Sweeteners such as saccharified products, high-sweetness sweeteners such as acesulfame K, sucralose, aspartame, stevia, thaumatin, lackanka, soy protein, soy protein decomposed product, soy whey concentrate, dried egg white, egg yolk, sweetened egg yolk, wheat gluten , Wheat gluten breakdown products, etc. Protein-related products, monoglycerides, organic acid monoglycerides, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, enzymatically degraded lecithin, propylene glycol fatty acid esters, polysorbates, cocoa powder, chocolate, coconut powder, green tea powder, flavoring, storage A colorant, a colorant, an antioxidant, an emulsified oil or the like can be used.

(Sugar content in 100g of flower paste)
The sugar content in 100 g of flour paste is 20 g or less, preferably 8 g to 20 g, more preferably 8 g to 18 g, and most preferably 9 g to 16 g.
For example, in the case of custard cream which is a kind of flour paste described in “Japanese food standard ingredient table 2015 edition (7th revision) supplement 2016”, the sugar content in 100 g is 24.7 g. By using it, the carbohydrate content can be reduced by about 20% or more.
The sugar content in the flour paste is a total value of the sugar content in each raw material.
Here, the carbohydrate content is stipulated in the Nutrition Labeling Standard (Ministry of Health and Welfare Notification No. 146, May 20, 1996), and deducts the amount of protein, lipid, dietary fiber, ash and moisture from the weight of food. This is the calculated value.
Therefore, the saccharide content in each raw material can be determined by measuring the protein content, lipid content, dietary fiber content, ash content, and water content of each raw material and subtracting those amounts from the weight of the raw material.
The protein content in the raw material can be measured by the Kjeldahl method, the lipid content can be measured by the chloroform / methanol mixed extraction method, and the dietary fiber content can be measured by the enzyme-weight method. The ash content can be measured by a direct ashing method, and the moisture content can be measured by an atmospheric pressure heating drying method.

Examples of carbohydrates include monosaccharides such as glucose, fructose and galactose, oligosaccharides made by combining two or several monosaccharides such as sucrose (sugar), lactose and maltose, starch, modified starch, glycogen, etc. These polysaccharides are mentioned.
Therefore, in order to reduce the sugar content in 100 g of flour paste to 20 g or less, it is necessary to reduce the amount of raw materials containing these sugars.
As described above, when the fat content in the flour paste is increased, the water content is reduced and the sugar concentration in the aqueous phase is increased, so that sweetness such as sugar is more easily felt. As a result, the sugar content can be reduced while improving the flavor of the whole flour paste.
Moreover, it is preferable not to use flour that contains a large amount of carbohydrates and is generally used as a raw material for flour paste.
Moreover, since starch also contains many carbohydrates, it is preferable to make it the content demonstrated previously.
Here, if the amount of wheat flour or starch used is simply reduced to reduce the sugar content in the flour paste, the hardness of the resulting flour paste will be insufficient.
However, even if wheat flour is not used or starch content with a high sugar content is reduced, blending soy flour in the amount explained above gives moderate hardness to the flour paste. be able to. When this flour paste having an appropriate hardness is used as a filling for bread or confectionery, sagging does not occur, so workability during filling can be improved.
The hardness of the flower paste can be comprehensively determined by the maximum shear stress value (Pa), appearance, touch, and the like.
The maximum shear stress value can be measured by using a viscometer, for example, a viscosity measuring device (device name: Rotovisco 1) manufactured by HAAKE, and the maximum shear stress value is preferably 150 Pa or more and 150 to 800 Pa. More preferably, it is more preferably 350 to 800 Pa, and most preferably 500 to 800 Pa.
Further, the appearance of the flower paste is preferably such that the shape of the squeezed flower is maintained after squeezing the flower paste using a squeezed bag, and more preferably the shape of the squeezed flower is maintained even after being left for several hours.
The tactile sensation can be evaluated, for example, by touching a spatula into a flower paste in a container to a depth of about 1 cm and moving the spatula about 5 cm as it is. Those in the range are preferable, and feel in the range of feeling to feel strong to the hand is more preferable, and those in which feeling of touch is strong are most preferable.

The flour paste of the present invention can be used as a filling, topping, and spread material for bread and confectionery, and has variations such as custard with added egg and chocolate flavor with added chocolate.
As foods using the flower paste of the present invention, bread, French bread, Danish, sweet roll, yeast donut, sweet bread, cookies, pie, cream puff, sable, taiyaki, dorayaki, large format, sponge cake, butter cake, cake Examples include donuts.

The flour paste of the present invention can be produced by a method similar to that of ordinary flour paste using a batch kettle (tank) or a continuous heating device such as an onlator.
The flour paste of the present invention can be produced, for example, as follows.
Put soy flour, water, starch, egg yolk, emulsified oil and fat, preservatives, fragrance, etc. into the tank, and stir with an anchor mixer (30-200 rpm) to prepare a water phase by raising the temperature to 50 ° C-70 ° C. To do. The resulting aqueous phase is stirred with a homomixer (3000 rpm to 10,000 rpm), and then fats and oils are added and emulsified. After emulsification, the temperature can be raised and heated until the product temperature reaches 80 ° C. to 110 ° C., and then cooled to produce.
In addition, it is preferable that the quantity of the raw material fats and oils added in manufacture of a flour paste is 4-32 mass%, It is more preferable that it is 7-26 mass%, It is most preferable that it is 8-20 mass%.
Moreover, it is preferable that the quantity of the raw material water used for preparation of an aqueous phase in manufacture of a flour paste is 35-58 mass%, It is more preferable that it is 40-58 mass%, It is 45-55 mass% Is most preferred.

Moreover, when using the tofu made using a part of raw material soybean powder for a raw material, it can manufacture as follows, for example.
A part of soybean powder and water are mixed in a container, and the mixture is heated to 90 to 100 ° C. and stirred. Add 1.0-1.2 ml of 30-40 mass% magnesium chloride solution, stir, and then stand at 90-100 ° C. for 20-30 minutes. Then, it cools to room temperature and manufactures raw material tofu.
Next, the raw material tofu, the remaining soybean powder, water, starch, egg yolk, emulsified oil and fat, preservatives, fragrances, etc. are put into the tank, and the temperature is 50 ° C. to 70 ° C. while stirring with an anchor mixer (30 to 200 rpm). The water phase is prepared by heating up to The resulting aqueous phase is stirred with a homomixer (3000 rpm to 10,000 rpm), and then fats and oils are added to emulsify. After emulsification, the temperature can be raised and heated until the product temperature reaches 80 ° C. to 110 ° C., and then cooled to produce.
In addition, when using tofu made from some soybean powder as a raw material in the production of flour paste, the amount of raw material fat to be added is preferably 4 to 32% by mass, and 7 to 26% by mass. More preferably, it is most preferable that it is 8-20 mass%.
Moreover, when using tofu made from some soybean powder as a raw material in the production of flour paste, the amount of raw material water used for the preparation of the aqueous phase is preferably 15 to 40% by mass, and 18 to 35%. More preferably, it is mass%, and most preferably 20-30 mass%.

Moreover, when using the tofu made using all the raw material soybean powder as a raw material, it can manufacture as follows.
Specifically, soybean powder and water are mixed in a container, and the mixture is heated to 90 to 100 ° C. and stirred. Add 1.0-1.2 ml of 30-40 mass% magnesium chloride solution, stir, and then stand at 90-100 ° C. for 20-30 minutes. Then, it cools to room temperature and manufactures raw material tofu.
Next, raw tofu, water, starch, egg yolk, emulsified oil and fat, preservatives, fragrance, etc. are put into a tank, and the temperature is raised to 50 ° C. to 70 ° C. while stirring with an anchor mixer (30 to 100 rpm). Prepare the phase. The resulting aqueous phase is stirred with a homomixer (3000 rpm to 10,000 rpm), and then fats and oils are added and emulsified. After emulsification, the temperature can be raised and heated until the product temperature reaches 80 ° C. to 110 ° C., and then cooled to manufacture.
In addition, when using tofu made of all soybean powder as a raw material in the production of flour paste, the amount of raw material fat added is preferably 4 to 32% by mass, and 7 to 26% by mass. Is more preferable, and it is most preferable that it is 8-20 mass%.
In addition, in the production of flour paste, when tofu made from all soybean powder is used as a raw material, the amount of raw material water used for the preparation of the aqueous phase is preferably 0 to 20% by mass, and 0 to 14% by mass. % Is more preferable, and 0 to 10% by mass is most preferable.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

[Production of Flower Paste (Examples 1 to 6)]
About 100 g of flour paste containing soybean powder (1) with the formulation shown in Table 1 was produced.
Specifically, first, water and raw material A were put in a container, heated to 60 ° C., and stirred for about 5 minutes (5000 rpm) with a homomixer to prepare an aqueous phase. Next, the raw material B was put into the aqueous phase stirred at 60 ° C., and the mixture was stirred for about 15 minutes (5000 rpm) with a homomixer and emulsified. After emulsification, the emulsion was heated until the product temperature reached 90 ° C, and heated at 90 ° C for 5 minutes. Thereafter, the emulsion was cooled to room temperature to obtain a flour paste.
The soybean flour (1) uses the product “Alpha Plus HS-600” sold by Nisshin Oillio Group, and the modified starch is an ether-crosslinked starch. The product “Farinex” sold by Matsutani Chemical Industry Co., Ltd. VA70C "was used, the emulsified oil and fat was a product" Dicell Chiffon "sold by Nisshin Oillio Group, and acesulfame K was used as the high-intensity sweetener.
For each formulation, the fat and oil content and sugar content in the flour paste were calculated from the value of the nutrient content in 100 g of each raw material shown in Table 2, and listed in Table 1.

[Sugar content of flower paste]
About each raw material used for all the Examples and comparative examples performed this time, the content in 100 g of water, protein, lipid, ash, carbohydrate, and dietary fiber in 100 g was examined. The soybean flour (2) is a product “Soya Flower NSA” sold by Nisshin Oilio Group.
Protein content is Kjeldahl method, lipid content is chloroform / methanol mixed extraction method, dietary fiber content is enzyme-weight method, ash content is direct ashing method, moisture content is drying at atmospheric pressure Measured by the method. Table 2 shows the content of each component in 100 g of each raw material.
The sugar content is a value calculated by subtracting the amount of protein, lipid, dietary fiber, ash and moisture from the weight of the raw material.
In addition, the manufacturer analysis value was used for the nutrient component value of the high-intensity sweetener (acesulfame K).
From the numerical values in Table 2, the sugar content (g) in 100 g of the produced flour paste was determined. The values are shown in Table 5.

[Evaluation of hardness of flower paste]
About the manufactured flower paste, based on the evaluation criteria shown in Table 3, the maximum shear stress value (Pa) and feel of the flower paste are evaluated in five levels (ae), and the appearance is evaluated in three levels (a, d, e). Then, the hardness of the flour paste was evaluated by comprehensively evaluating them.
Specifically, for the three evaluation items, those having no d evaluation and no e evaluation were judged to be acceptable because they had moderate hardness as a flour paste. In addition, regarding the maximum shear stress value (Pa) and the tactile sensation, it was judged that the hardness of the b evaluation was higher than that of the c evaluation, and that of the a evaluation was better than that of the b evaluation.
Therefore, when comprehensively evaluating the hardness of the flour paste from the three evaluation items, the higher the number of a evaluations, the better the evaluation of the hardness.
For the maximum shear stress value (Pa) of the flower paste, the shear stress value of each evaluation sample was measured by the following method, and the maximum shear stress value was taken as the maximum shear stress value of the evaluation sample.
The shear stress value was measured using a rotary rheometer (HAAKE, apparatus name: Rotovisco 1) after storing the evaluation sample at 30 ° C. for 5 hours (measurement condition: shear rate change 0 to 10 / s (24 seconds) ), Cone plate diameter 60 mm, gap 0.052 mm).
In addition, after squeezing the flower paste using a squeeze bag, the appearance was examined to see if the shape of the squeezed flower was maintained when stored at 30 ° C for 5 hours. The spatula was put into a depth of about 1 cm, and the texture when the spatula was moved about 5 cm was evaluated.
The evaluation results are shown in Table 5.

[Evaluation of flavor and texture of flower paste]
Four expert panels ate the flower paste, evaluated the taste (sweetness) and the texture (pasteiness) according to the evaluation criteria shown in Table 4, and determined the evaluation points. As for the flavor and texture, three or more points were accepted. The evaluation results are shown in Table 5.

  As can be seen from the results in Table 5, the flour paste using soy flour has a sugar content of 14.2 to 14.8 g in 100 g, which is low compared to a normal flour paste. As a result, it had moderate hardness, good flavor, and a pasty texture.

[Production of Flower Paste (Examples 6 to 9)]
About 5 kg of flour paste containing soybean powder with the formulation shown in Table 6 was produced.
Specifically, first, water and raw material A are put into a tank equipped with an anchor mixer, a disper mixer, and a homomixer, and the temperature is raised to 60 ° C. while stirring (150 rpm) with the anchor mixer. A phase was prepared. The obtained aqueous phase was stirred under conditions of an anchor mixer of 50 rpm, a disper mixer of 7000 rpm, and a homomixer of 8000 rpm, and the raw material B was added and emulsified for 15 minutes. After emulsification, the product was heated to 90 ° C. while being stirred (50 rpm) with an anchor mixer, and held at 90 ° C. for 3 minutes.
Then, it cooled to the product temperature of 40 degreeC, stirring (150 rpm) with an anchor mixer, and manufactured the flour paste.
The soybean flour (1) uses the product “Alpha Plus HS-600” sold by Nisshin Oillio Group, and the modified starch is an ether-crosslinked starch. The product “Farinex” sold by Matsutani Chemical Industry Co., Ltd. VA70C "was used, the emulsified oil and fat was a product" Dicell Chiffon "sold by Nisshin Oillio Group, and acesulfame K was used as the high-intensity sweetener.
For each formulation, the fat and oil content and the sugar content in the flour paste were calculated from the values of the nutrient component content in 100 g of each raw material shown in Table 2, and are shown in Table 6.

[Evaluation of sugar content, hardness, flavor, and texture of flower paste]
The sugar content (g) in 100 g of the produced flour paste was determined from the numerical values in Table 2 described above. The values are shown in Table 7.
Moreover, about the manufactured flour paste, the evaluation method of the hardness, flavor, and food texture of the flour paste was performed by the same evaluation method as that evaluated in Example 1. The results are shown in Table 7.

  As can be seen from the results in Table 7, the flour paste using soy flour has a sugar content of 9.0 to 14.6 g in 100 g, which is low compared to the normal flour paste. As a result, it had moderate hardness, good flavor, and a pasty texture.

[Production of flower paste (Examples 10 and 11)]
About 500 g of flour paste containing soybean powder with the formulation shown in Table 9 was produced.
First, raw material tofu (1) and raw material tofu (2) were manufactured with the composition shown in Table 8.
Specifically, soybean powder and water are put into a container, mixed, and heated and stirred in a 95 ° C. bathtub. Stirring was stopped, 1.2 ml of 33 mass% magnesium chloride solution was added, the whole was rapidly stirred, and then allowed to stand in a 95 ° C. bath for 20 minutes. Then, it cooled to room temperature and manufactured raw material tofu.
Next, in the case of Example 10, the raw material A containing water and the produced raw material tofu is put into a tank equipped with an anchor mixer, a disper mixer, and a homomixer. In the case of Example 11, the produced raw material tofu is added. The raw material A containing was put, and it heated up to the product temperature of 60 degreeC, stirring (50 rpm) with an anchor mixer, and prepared the water phase. The raw material B was put into a place where the obtained aqueous phase was being stirred under conditions of an anchor mixer 50 rpm, a disper mixer 2000 rpm, and a homomixer 8000 rpm, and emulsified for 15 minutes. After emulsification, the product was heated to 90 ° C. while being stirred (50 rpm) with an anchor mixer, and held at 90 ° C. for 5 minutes.
Then, it cooled to the product temperature of 40 degreeC, stirring (50 rpm) with an anchor mixer, and manufactured the flour paste.
The soy flour (2) used as the raw material for tofu uses the product “Soya Flower NSA” sold by Nisshin Oillio Group, and the soy flour (1) used as the raw material A is the Nisshin Oillio Group. The product “Alpha Plus HS-600” sold by Co., Ltd. is used, the processed starch is an ether-crosslinked starch, the product “Farinex VA70C” sold by Matsutani Chemical Industry Co., Ltd. is used, and the emulsified fat is Nisshin Oilio. The product “Dicell Chiffon” sold by Group Co., Ltd. was used, and acesulfame K was used as the high-intensity sweetener.
For each formulation, the fat and oil content and sugar content in the flour paste were calculated from the value of the nutrient content in 100 g of each raw material shown in Table 2, and listed in Table 9.

[Evaluation of sugar content, hardness, flavor, and texture of flower paste]
The sugar content (g) in 100 g of the produced flour paste was determined from the numerical values in Table 2 described above. The values are shown in Table 10.
Moreover, about the manufactured flour paste, the evaluation method of the hardness, flavor, and food texture of the flour paste was performed by the same evaluation method as that evaluated in Example 1. The results are shown in Table 10.

  The flour paste using soy flour has moderate hardness as a flour paste, despite the fact that the sugar content in 100 g is 14.3 to 14.6 g, which is low compared to normal flour paste, It had a good flavor and a little sticky texture.

  The low sugar flour paste of the present invention can be widely used in the food field, particularly in confectionery / breadmaking and chocolate foods.

Claims (10)

  A flour paste comprising soybean flour, starch, fats and oils, and a sugar content in 100 g of flour paste is 8 to 20 g.   The flour paste according to claim 1, wherein the content of the soybean flour is 10 to 35% by mass.   When the starch is natural starch, the content of natural starch is 2 to 10% by mass, and when the starch is processed starch, the content of processed starch is 0.1 to 3% by mass. The flour paste according to claim 1 or 2.   The flour paste according to any one of claims 1 to 3, wherein the content of the fat is 10 to 35 mass%.   The flour paste according to any one of claims 1 to 4, comprising a coagulant for tofu. The flour paste according to any one of claims 1 to 5, comprising egg yolk or sweetened egg yolk.   The foodstuff containing the flour paste of any one of Claims 1-6. In a method for producing a flour paste containing soybean powder, starch, and oil and fat, and the sugar content in 100 g of flour paste is 8 to 20 g, fat and oil are added to the aqueous phase in which soybean powder, starch and water are mixed. And a method for producing a flour paste, comprising the step of emulsifying.   The method of the following (1) and (2) in the manufacturing method of the flour paste which contains soybean powder, starch, fats and oils, the coagulant for tofu, and water, and the sugar content in the flour paste 100g is 8-20g. Or the manufacturing method of the flour paste characterized by having the process of the following (3) and (4).
(1) A process for producing tofu by adding a coagulant for tofu after heating a mixture of some soybean powder and water
(2) A step of emulsifying by adding fats and oils to the aqueous phase obtained by mixing the tofu obtained in the step (1), the remaining soybean powder, starch, and water.
(3) A process for producing tofu by heating a mixture of soybean powder and water and then adding a coagulant for tofu
(4) A step of emulsifying by adding fats and oils to the aqueous phase obtained by mixing the tofu, starch and water obtained in the step (3).   10. The method for producing a flour paste according to claim 8 or 9, wherein egg yolk or sweetened egg yolk is mixed in the aqueous phase.