JPH04207155A - Filling topping material and its production - Google Patents

Abstract

PURPOSE:To obtain the subject topping material having excellent heat-resistance and palatability and useful for confectionery, etc., by using a raw material composed of an oil phase and a water phase at a specific ratio and containing specific amounts of carbohydrates, water-insoluble solid components, proteins and carrageenan in the water phase, emulsifying the raw material in the form of an O/W-type emulsion and heat-treating the emulsion. CONSTITUTION:The objective topping material can be prepared by using a raw material composed of an oil phase such as soybean oil accounting for 30-70wt.% of the whole composition and a water phase accounting for 70-30wt.% of the whole composition and containing 50-80wt.% (based on the total water phase) of carbohydrates, 1-25wt.% of water-insoluble solid components such as rice starch, 0.1-3wt.% of proteins such as albumen and 0.05-1wt.% of carrageenan in the water phase, emulsifying the raw material in the form of an O/W-type emulsion and heat-treating the emulsion at 60-100 deg.C.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to fillings and toppings for confectionery and bread making, and a method for producing the same.
Even if you add fillings and toppings before heating or baking the product,
The present invention relates to a filling/topping material that has heat resistance with little change in state during the subsequent heating and baking process, and a method for producing the same.

(b) Conventional technology The main methods for imparting heat resistance to fillings and toppings are, firstly, by increasing the amount of starch, and secondly, by adding polysaccharide thickeners (Japanese Unexamined Patent Publication No. 63-240747). ) have been proposed.

However, according to the first method, the workability when adding fillings and toppings to bakery products is affected due to poor texture such as chewiness and stickiness peculiar to starch, and changes in physical properties over time due to aging of starch. cause problems.

Furthermore, according to the second method, the polysaccharide thickener has a markedly poor dissolution in the mouth.

(e) Problems to be Solved by the Invention The present invention therefore solves the above-mentioned problems of heat-resistant fillings and toppings, and improves texture.

The purpose of the present invention is to provide a heat-resistant filling/topping material that melts in the mouth and has a good flavor, and a method for producing the same.

(d) Means to solve the problem That is, in the present invention, the oil phase accounts for 30 to 70% (by weight) of the entire oil phase.

The same applies below), the aqueous phase consists of 70 to 30% of the total, and in the aqueous phase, 50 to 80% of the total aqueous phase consists of carbohydrates, 1 to 2
5% or water-insoluble solids, 0.1-3% protein.

An oil-in-water type emulsified filling/topping material in which 0.05 to 1% is carrageenan, and a filling/topping material characterized by emulsifying the above raw materials into an oil-in-water type and then heat-treating to 6o~]OO'C. It is a manufacturing method.

The fats and oils used in the present invention include commonly used edible fats and oils, such as soybean oil, rapeseed oil, and cottonseed oil.

Safflower oil, sunflower oil, palm oil, coconut oil.

Beef tallow, liver fat, fish oil, and processed fats and oils thereof can be used.

As the carbohydrate, sugar, glucose, fulfiltrate, starch syrup, reduced starch saccharide, etc. can be used.

As the water-insoluble solid content, starch (raw starch and modified starch that does not gelatinize and swell under the above formulation or manufacturing conditions can be used), such as rice starch and wheat starch, can be used to reduce the dryness in the mouth. In particular, to avoid these low particle size classified products, e.g. particle size of 20 μm or less, preferably 1
Use one with a diameter of 0 μm or less. In addition to starch, various solid substances that do not dissolve under the above formulation or manufacturing conditions can be used, such as cellulose.

As the protein, egg white, milk protein, soybean protein, etc. can be used.

In manufacturing, the above-mentioned raw materials are heat-treated at 60 to 100°C to prevent water-insoluble solids from dissolving and to dissolve other components to function.

A stable emulsified state can be maintained. This effect is unique to carrageenan, and good emulsification cannot be achieved with other thickening polysaccharides.

In addition, the water-insoluble solid content contributes to improving the dissolution in the mouth.

(e) Effects of the Invention The filling/topping material of the present invention has a body formed by emulsifying a relatively high proportion of oil and fat of 30 to 70% into an oil-in-water type in a continuous phase with a high sugar concentration. ,
The filling/topping material obtained in this way does not become fluid even at high temperatures (and does not blow out of the shell of the bakery product due to boiling). Although the ratio of dependence on polysaccharides and thickeners is small, there is no texture or poor meltability caused by them.

As described above, the present invention makes it possible to supply heat-resistant fillings and toppings that have a good melt-in-your-mouth texture.
Bakery products can be diversified.

Furthermore, since the sugar concentration in the continuous phase is high, it has excellent storage stability, and the shelf life of products using the filling/topping material of the present invention can be extended.

G) Examples and Comparative Examples Examples 1 to 3 and Comparative Examples 1 to 3 Filling materials were produced according to the formulations shown in Table 1 and by the following method.

The raw materials other than rapeseed oil are stirred and homogenized to prepare an aqueous phase.

Add rapeseed oil to the aqueous phase and emulsify it into an oil-in-water type using a homomixer (specially manufactured). The resulting emulsion is heated to 60-100'C by batch indirect heating. Then, it is cooled to below 60°C.

Wrap the obtained filling material in pie dough and heat at 220℃.
and baked for 10 minutes. Emulsified state before wrapping.

Texture after baking: Melts in one bite, heat resistance (filling material bubbles,
The presence or absence of blisters from the outer skin) was evaluated by five panelists. The results are shown in Table 2.

Example 1. 2. Sample No. 3 had good texture, heat resistance, and condition. Not containing carrageenan (Comparative Example 1)
Because of oil separation, the texture, heat resistance, and condition are not good. In addition, Comparative Example 2 also uses a polysaccharide thickener (rhomethoxy pectin) other than carrageenan (Comparative Example 2).
The results were similar. In addition, the product with a low oil content (Comparative Example 3) had an increased amount of starch to improve shape retention, so the texture was not excellent and the heat resistance was inferior to that of Example 1, 2, and 3.

Claims (2)

[Claims] (1) Oil phase is 30 to 70% by weight of the whole, water phase is 7% of the whole
0 to 30% by weight, and in the aqueous phase, 50 to 80% by weight of the entire aqueous phase is carbohydrates, 1 to 25% by weight is water-insoluble solids, 0.1 to 3% by weight is protein, and 0.05% by weight is water-insoluble solids. An oil-in-water emulsion filling/topping material in which ~1% by weight is carrageenan. (2) After emulsifying the raw material according to claim 1 into an oil-in-water type, 6
A method for producing a filling/topping material, characterized by heat treatment at 0 to 100°C.