JPH0481418B2 - - Google Patents
Info
- Publication number
- JPH0481418B2 JPH0481418B2 JP61311259A JP31125986A JPH0481418B2 JP H0481418 B2 JPH0481418 B2 JP H0481418B2 JP 61311259 A JP61311259 A JP 61311259A JP 31125986 A JP31125986 A JP 31125986A JP H0481418 B2 JPH0481418 B2 JP H0481418B2
- Authority
- JP
- Japan
- Prior art keywords
- paste
- heating
- minutes
- dough
- flower paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 235000021119 whey protein Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000008429 bread Nutrition 0.000 description 10
- 238000011049 filling Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000003086 colorant Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000009751 slip forming Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
（産業上の利用分野）
本発明は、改良されたフラワーペースト及びそ
の製造法に関するものである。詳しくは、耐熱保
型性に優れた風味の良いフラワーペーストとその
製造法に関するものである。
（従来技術と問題点）
今日製菓、製パン分野においては、益々その種
類や形態が多様化している現状を見るに、フイリ
ング材やトツピング材としてカスタードクリー
ム、フラワーペースト（以下ペースト類と略称す
る）が広く使用されている。
従来このペースト類をフイリング材として或
は、トツピング材として使用する場合は、その後
に高温で焼成したり蒸したりしたときに、流れ出
したり浸み込んだり、絞り出した形状が崩れた
り、また、その風味が変化してしまつたり、食感
が悪くなり商品価値が著しく低下してしまつた。
そこで耐熱性を持たせる為に、澱粉類を増加し
たり各種天然ガム類を使用したり、小麦蛋白、大
豆蛋白等の使用も試みられていた。しかし、澱粉
質独特の餅のような口あたりとなつたり、熱凝固
性蛋白質に起因するもそついた口あたりとなるな
ど、風味が著しく損なわれるといつた致命的な欠
陥が認められた。また、他の呈味成分（乳類 卵
類 チヨコレート類 ナツツ類 フルーツ類）の
特性が出にくく、糊つぽい性状となつていた。更
に、分離大豆蛋白を使用したフラワーペーストが
あるが、耐熱性を付与する目的であり、いかに精
製された分離大豆蛋白でも１％程度使用すると、
独特な大豆臭さが残り他の呈味成分や風味が消さ
れてしまうものであつた。
（発明の目的）
そこで、本発明は耐熱保型性の優れてしかも風
味の良い（かえつてペースト類の風味を活かす）
WPCを使用した点に特徴を有するものである。
即ち、WPCを使用し、油脂及び水、糖類、澱粉
類等と予備混合し、しかる後ホモゲナイザーにて
均質化し、90〜100℃迄加熱糊化し、60〜40℃程
度迄予冷またはそのままの温度で充填包装し、後
に冷却するフラワーペーストの製法である。
（発明の構成）
フラワーペーストの主原料は、澱粉類 糖類
油脂類である。澱粉類としては、小麦粉 コーン
スターチ 馬鈴薯澱粉及びそれらの加工澱粉等が
利用でき、また油脂類としては、食物油 乳脂肪
マーガリン シヨートニング等が利用できる。
糖類としては、しよ糖 異性化糖 水あめ その
他の澱粉糖等が利用できる。
またその製法は一般に原料仕込 加熱糊化 冷
却充填（仕上）という工程を経て製品化される。
本発明に係るフラワーペーストの製法工程は、
次の通りである。予備混合 均質化 加
熱・糊化 予備冷却 充填・包装 本冷
却・製品の工程略である。
(1) 予備混合工程として、所定量の水或は温水
（澱粉類が糊化しない温度50〜60℃）を、高速
回転する撹拌機付混合タンクか、投入タンクと
貯蔵用タンク間を強制高速循環させながら行う
ものに入れ、撹拌・循環させながらWPC・天
然ガム類を溶解させ、さらに糖類・澱粉類・そ
の他呈味成分を加え分散・溶解させた後油脂類
を加え、充分撹拌・循環させ混合・分散・溶
解・予備乳化を行う。必要に応じて着色料・着
香料等も添加する。尚バツチ式加熱を行う場合
には、着色料・着香料等は加熱終了時に添加す
る場合もある。
(2) 均質化工程として、予備混合・乳化した混合
液を高圧型均質機を使用して、均質化圧50〜
150Kg／cm2程度の圧力を掛け、油脂球径10ミク
ロン以下に細かく均質化する。このとき、均質
化圧が低く油脂球径を大きく、またバラツクと
経時的に油脂の分離現象が起こり易くなる。逆
に均質化圧が高すぎると、澱粉粒の破壊が起こ
り、出来上つたフラワーペーストの粘度が変化
し易くなり、保型性に欠ける。尚コロイドミル
による均質化も使用可能である。
(3) 加熱・糊化工程として、本工程は(イ)二重釜(ロ)
シリンダー型掻き取り式熱交換機(ハ)蒸気吹き込
み式直接加熱方式等が採られている。特に加熱
温度は、原料である澱粉類の種類及び糖濃度に
よつて最適温度を選択しなければならないが、
澱粉類が充分膨潤し、しかも原料等から由来す
る乳酸菌・酵母等による変敗を防止する為にも
90℃以上が必要である。
(4) 予備冷却と充填・包装及び本冷却工程につい
ては、使用する包装材料及び製品容量により異
なるが、(イ)大型フイルム包装（2.5〜５Kg）に
おいては、シリンダー型掻き取り式熱交換機を
使用し、60℃程度迄予備冷却した充填後、連続
的に熱水又は蒸気にてフイルムを収縮させると
共に、フイルムとの接触面を殺菌し、水中にて
冷却する。(ロ)小型フイルム包装（500ｇ〜１Kg）
においては、加熱・糊化後直ちに充填包装し
（充填温度80℃以上）、水中にて冷却する。(ハ)大
型缶入り包装（５〜22Kg）においては、シリン
ダー型掻き取り式熱交換機を使用し、40℃程度
迄予備冷却し充填後室温迄自然放冷する。
次に、本発明の好ましい実施態様(1)として、密
閉式連続製法を以下に述べる。
原料投入タンクと撹拌機付調合タンク間を強制
高速循環方式にて、水42％に撹拌・循環させなが
らWPC2.1％を溶解させる。さらに砂糖22％ コ
ーンスターチ6.5％ 全脂粉乳４％ 全卵粉４％
その他着色料 着香料等1.4％を分散・溶解さ
せた後、加温溶解したシヨートニング18％を加
え、充分撹拌・循環させ、混合・分散・溶解・予
備乳化を行う。原料の混合溶解は60℃の温水で、
原料液は60℃を保持する。次に均質化として、高
圧型均質機を使用して均質化圧100Kg／cm2程度の
圧力をかける。続いて、加熱・糊化工程として
は、シリンダー型掻き取り式熱交換機を使用する
が、98℃で加熱し流速1.8〜２トン／時の連続式
加熱を行う。次に予備冷却であるが、シリンダー
型掻き取り式熱交換機を使用して60℃迄冷却し
て、塩化ビニリデン・塩化ビニール共重合フイル
ム連続製袋にて充填包装する。その後３分間熱水
をくぐらせフイルムの収縮とフイルムと製品の接
触面を殺菌後、20分間流水中を通し本冷却すれ
ば、製品（収量約98％）が出来上がる。
次に、実施例２としてバツチ式製法を以下に述
べる。
予備混合工程では、約1300rpm回転の撹拌機付
タンクに着色料・着香料等を除く原料、即ち水44
％ 砂糖21％ 液状油17％ コーンスターチ５％
ココア3.5％ WPC2％ 全脂粉乳４％を投入
し充分予備混合・乳化を行う。着色料・着香料を
除く全原料を添加後常温にて３分間撹拌継続を行
う。均質化工程は前記密閉式連続製法と同じであ
る。加熱・糊化は真空装置付二重釜を使用し、解
放状態で98℃程度迄加熱し、加熱終了後蓋をし、
真空で引いて混入した気泡を除くと共に、蒸発潜
熱を奪い65℃程度迄予冷却する。最後に着色料・
着香料等1.5％を加えて混合する。充填・包装工
程は、充填温度を85℃以上に保ちながら、多層プ
ラスチツクフイルムで連続製袋しながら充填す
る。その後直ちに流水中にて40℃迄冷却すれば、
製品（収量約90％）として出来上がる。
（発明の効果）
上述の如く本発明に係るフラワーペーストは、
耐熱性及び保形性に優れており、製菓・製パンに
おけるフイリング材としてやトツピング材として
多用出来るものである。
本発明に係るペーストを使用して、その耐熱
性・保形性について確認した点を述べる。
(イ) ミニクリームパンにつき実施例１のペースト
を使用した場合。
通常の菓子パン生地 25ｇ
ペースト 15ｇ
製造条件；第一醗酵60分／分割、ベンチタイム
20分後クリームを包み込む／ホイロ50分（38
℃、湿度85％）／焼成200℃ 約８分間
結果； ペーストが「へたる」ことなく、ペー
ストと生地の間に空洞も出来ず、良好な状態
を保つ。
(ロ) 両切りデーニツシユペーストリーに実施例２
のペーストを使用した場合。
通常のデーニツシユ生地 45ｇ
ペースト 20〜25ｇ
製造条件；通常の練り込み生地 捏上温度23
℃／フロアタイム30分／冷却後ロールインマ
ーガリンを３つ折り３回折り込む／ペースト
を絞り成形（包み込み）後カツト／ホイロ50
分（35℃ 湿度75％）／焼成200℃ 約10分
間
結果；ペーストが両端から流れることなく、良
好
(ハ) 今川焼きに実施例１のペーストを使用した場
合。
今川焼き生地 約35ｇ
ペースト 20ｇ
製造条件；絵地は通常のミツクス粉（日本製粉
J10）常法通り／焼成 両面３〜４分間
結果；ペーストが吹き出すことなく、良好。
(ニ) 蒸し饅頭に実施例１のペーストを使用した場
合。
通常の饅頭生地 15ｇ
ペースト 25ｇ
製造条件；膨張剤使用の通常生地／10〜15分生
地を休ませた後ペーストを包む／蒸し条件と
してセイロにて20分間
結果；ペーストが吹き出したり、流れ出したり
せず良好。
(ホ) 折りパイに実施例１のペーストを使用した場
合。
折りパイ生地 25ｇ
ペースト 20ｇ
製造条件；通常の折りパイ生地にペーストを絞
り成形（包み込み）／焼成は220℃で20分間
結果；ペーストが吹き出したり、流れ出したり
せず良好。
更に、澱粉の所謂老化が目立たない点も、特質
されるものである。この点ペーストの老化現象・
性状変化（特に低温時）の確認として、本発明に
係るフラワーペーストと、通常のフラワーペース
トの５Kg×４本を段ボール詰めにし、−30℃の冷
凍庫に入れ凍結。一定期間ごとに自然解凍し、冷
凍耐性についてペーストの老化現象と性状を観察
した。
(Industrial Application Field) The present invention relates to an improved flour paste and a method for producing the same. Specifically, the present invention relates to a flavorful flower paste with excellent heat resistance and shape retention, and a method for producing the same. (Prior art and problems) Today, in the confectionery and bread making fields, the types and forms of confectionery and bread making are becoming more and more diverse. is widely used. Conventionally, when this paste is used as a filling material or topping material, when it is subsequently baked or steamed at high temperatures, it may flow out, seep in, lose its squeezed shape, or lose its flavor. The quality of the product has changed, the texture has deteriorated, and the product value has significantly decreased. Therefore, attempts have been made to increase the amount of starch, use various natural gums, and use wheat protein, soybean protein, etc. in order to impart heat resistance. However, fatal flaws were found, such as a rice cake-like texture unique to starch, and a chewy texture due to heat-coagulable proteins, which significantly impaired the flavor. In addition, the characteristics of other flavor components (milks, eggs, thiokolates, nuts, fruits) were difficult to express, resulting in a pasty texture. Furthermore, there is a flower paste that uses isolated soybean protein, but its purpose is to impart heat resistance, and no matter how purified isolated soybean protein is, if you use about 1%,
The unique soybean odor remained and other taste components and flavors were erased. (Objective of the invention) Therefore, the present invention has excellent heat-resistant shape retention and good flavor (on the contrary, it takes advantage of the flavor of pastes).
It is unique in that it uses WPC.
That is, using WPC, it is premixed with fats and oils, water, sugars, starches, etc., then homogenized with a homogenizer, gelatinized by heating to 90 to 100℃, and precooled to about 60 to 40℃ or left at that temperature. This is a method for producing flower paste that is filled and packaged and then cooled. (Structure of the invention) The main ingredients of flower paste are starch and sugar.
It is oil and fat. Examples of starches that can be used include wheat flour, cornstarch, potato starch, and processed starches thereof, and examples of oils and fats that can be used include food oil, milk fat, margarine, and cornstarch.
As sugars, sucrose, high fructose sugar, starch syrup, and other starch sugars can be used. The manufacturing method generally involves preparing raw materials, heating gelatinization, and cooling and filling (finishing) to produce products. The manufacturing process of flower paste according to the present invention is as follows:
It is as follows. Pre-mixing Homogenization Heating/Gelinization Pre-cooling Filling/Packaging This is an abbreviation of the main cooling/product process. (1) As a pre-mixing process, a predetermined amount of water or warm water (at a temperature of 50 to 60°C at which starch does not gelatinize) is pumped into a mixing tank with a high-speed rotating stirrer or forced high-speed water between the input tank and the storage tank. Add the WPC and natural gums while stirring and circulating, add sugars, starches, and other flavoring ingredients, disperse and dissolve them, then add fats and oils, and stir and circulate thoroughly. Performs mixing, dispersion, dissolution, and preliminary emulsification. Coloring agents, flavoring agents, etc. are also added as necessary. In addition, when performing batch heating, colorants, flavoring agents, etc. may be added at the end of heating. (2) In the homogenization process, the premixed and emulsified mixture is heated to a homogenization pressure of 50~
Apply a pressure of about 150 kg/cm 2 to finely homogenize the oil and fat globules to a diameter of 10 microns or less. At this time, the homogenizing pressure is low and the diameter of the fat and oil spheres is large, and the separation of the fat and oil is likely to occur over time due to variations. On the other hand, if the homogenization pressure is too high, the starch granules are destroyed, the viscosity of the finished flour paste tends to change, and it lacks shape retention. Note that homogenization using a colloid mill can also be used. (3) As the heating and gelatinization process, this process uses (a) a double pot (b)
Cylinder-type scraped heat exchanger (c) Steam injection direct heating method, etc. are adopted. In particular, the optimum heating temperature must be selected depending on the type of starch used as a raw material and the sugar concentration.
In order to ensure that starches are sufficiently swollen and to prevent deterioration due to lactic acid bacteria, yeast, etc. derived from raw materials, etc.
A temperature of 90℃ or higher is required. (4) Pre-cooling, filling/packaging, and main cooling processes vary depending on the packaging material used and product capacity, but (a) For large film packaging (2.5 to 5 kg), a cylinder-type scraped heat exchanger is used. After filling and pre-cooling to about 60°C, the film is continuously shrunk with hot water or steam, the contact surface with the film is sterilized, and the film is cooled in water. (b) Small film packaging (500g to 1kg)
After heating and gelatinization, the product is immediately filled and packaged (filling temperature 80°C or higher) and cooled in water. (c) For packaging in large cans (5 to 22 kg), use a cylinder-type scraped heat exchanger to pre-cool to about 40°C, and after filling, allow to cool naturally to room temperature. Next, as a preferred embodiment (1) of the present invention, a closed continuous production method will be described below. Using forced high-speed circulation between the raw material input tank and the mixing tank with a stirrer, 2.1% WPC is dissolved in 42% water while stirring and circulating. Additionally, 22% sugar, 6.5% cornstarch, 4% whole milk powder, and 4% whole egg powder.
After dispersing and dissolving 1.4% of other colorants and flavorings, add 18% of heated and dissolved Shotening, stir and circulate thoroughly, and mix, disperse, dissolve, and pre-emulsify. The raw materials are mixed and dissolved in 60℃ hot water.
The raw material liquid is maintained at 60°C. Next, for homogenization, a pressure of about 100 kg/cm 2 is applied using a high-pressure homogenizer. Subsequently, in the heating/gelatinization step, a cylinder-type scraping type heat exchanger is used, and continuous heating is performed at 98° C. and a flow rate of 1.8 to 2 tons/hour. Next, for preliminary cooling, it is cooled down to 60°C using a cylinder-type scraping type heat exchanger, and then filled and packaged using continuous vinylidene chloride/vinyl chloride copolymer film bag making. Then, after passing through hot water for 3 minutes to shrink the film and sterilize the contact surface between the film and the product, the product (yield approximately 98%) is completed by passing it through running water for 20 minutes to cool it down. Next, as Example 2, a batch manufacturing method will be described below. In the pre-mixing process, raw materials excluding colorants and flavorings, i.e. water, are placed in a tank equipped with an agitator rotating at approximately 1300 rpm.
% Sugar 21% Liquid oil 17% Cornstarch 5%
Add 3.5% cocoa, 2% WPC, and 4% whole milk powder and thoroughly premix and emulsify. After adding all raw materials except coloring and flavoring, continue stirring at room temperature for 3 minutes. The homogenization step is the same as the closed continuous manufacturing method. For heating and gelatinization, use a double pot with a vacuum device, heat to about 98℃ in an open state, and after heating, close the lid.
Vacuum is applied to remove any air bubbles, and the latent heat of vaporization is removed to pre-cool to approximately 65°C. Finally, coloring agent
Add 1.5% flavoring agent, etc. and mix. In the filling and packaging process, bags are continuously formed using multilayer plastic film while maintaining the filling temperature at 85°C or higher. If you immediately cool it down to 40℃ under running water,
It is completed as a product (yield approximately 90%). (Effect of the invention) As mentioned above, the flower paste according to the present invention has
It has excellent heat resistance and shape retention, and can be used extensively as a filling material and topping material in confectionery and bread making. The following describes what was confirmed regarding the heat resistance and shape retention properties of the paste according to the present invention. (a) When using the paste of Example 1 for mini cream bread. Regular sweet bread dough 25g Paste 15g Manufacturing conditions: First fermentation 60 minutes/divided, bench time
Wrap the cream after 20 minutes / 50 minutes of baking (38
℃, humidity 85%) / Baking at 200℃ for about 8 minutes Result: The paste does not "sag" and there are no cavities between the paste and the dough, and it remains in good condition. (b) Example 2 for double-cut Danish pastry
If you use the paste. Regular Danish dough 45g Paste 20-25g Manufacturing conditions: Regular kneading dough Kneading temperature 23
℃ / Floor time 30 minutes / After cooling, roll-in margarine is folded into three and folded in three times / After the paste is squeezed (wrapped), it is cut / Foil 50
minutes (35°C, humidity 75%)/firing at 200°C for about 10 minutes Result: The paste did not flow from both ends and was good (c) When the paste of Example 1 was used for Imagawa ware. Imagawa-yaki dough approx. 35g Paste 20g Manufacturing conditions; The picture area is regular Mitsukusu flour (Nippon Seifun)
J10) Conventional method/Baking for 3 to 4 minutes on both sides Result: Good with no paste blowing out. (d) When the paste of Example 1 was used for steamed buns. Regular manju dough 15g Paste 25g Manufacturing conditions: Regular dough using a leavening agent / Let the dough rest for 10-15 minutes and then wrap the paste / Steaming condition for 20 minutes in a steamer Result: The paste did not blow out or flow out. Good. (e) When the paste of Example 1 is used for folded pie. Folded pie dough 25g Paste 20g Manufacturing conditions: Paste was squeezed into regular folded pie dough (wrapped)/baked at 220℃ for 20 minutes Results: Good with no paste blowing out or flowing out. Furthermore, the so-called aging of starch is not noticeable, which is another characteristic. In this respect, the aging phenomenon of paste
To confirm changes in properties (particularly at low temperatures), 4 bottles of 5 kg of flower paste according to the present invention and regular flower paste were packed in cardboard boxes and frozen in a -30°C freezer. The paste was thawed naturally at regular intervals, and the aging phenomenon and properties of the paste were observed for freezing resistance.
【表】
クリーム
性なし
[Table] No creaminess
【表】
ースト状態維持 ペー
スト状態維持 ぽい．練るとクリーム状
[Table] Maintain paste state Maintain paste state Poi. Creamy when kneaded
【表】
上述の如く、本発明に係るフラワーペースト
は、耐熱性及び保型性に優れており、製菓・製パ
ンにおけるフイリング材としてやトツピング材と
して多用出来るものである。例えば、クリームパ
ンとして包み込まれた場合、通常のクリームでは
クリームとパン生地の間に空隙ができ商品価値を
落とすが、本発明に係るフラワーペーストではそ
れが無く、又両切りデーニツシユペーストリーの
如く両端が開いていても、その隙間からクリーム
が流れ出したりしない等、製パン特性に優れたも
のである。更に、澱粉類の所謂老化現象が目立た
ない点も特質されるものである。又その滑らかな
クリーム状であることと、耐熱性が有ることよ
り、菓子・パンの外に、鯛焼き、今川焼き、蒸し
パン、蒸し饅頭等に使用しても中のクリームが吹
き出したりせずに使用可能であり、その食感極め
て良好である。[Table] As mentioned above, the flower paste according to the present invention has excellent heat resistance and shape retention, and can be used extensively as a filling material and topping material in confectionery and bread making. For example, when wrapped in cream bread, with ordinary cream, there is a gap between the cream and the bread dough, reducing the product value, but with the flower paste of the present invention, there is no such gap, and both ends of the flour paste, such as double-cut Danish pastry, are reduced. Even when opened, the cream does not flow out from the gaps, and has excellent bread-making properties. Furthermore, it is also characterized by the fact that the so-called aging phenomenon of starches is not noticeable. In addition, because of its smooth creamy texture and heat resistance, it can be used for sweets, breads, taiyaki, imagawayaki, steamed bread, steamed buns, etc. without causing the cream inside to bubble out. It can be used for many purposes and has an extremely good texture.
Claims (1)
製物（Whey Protein Concentrate以下WPCと
略す）が0.5〜５％（重量基準以下同じ）を含有
するフラワーペースト。 ２ 組成物中油脂が10〜30％含有する特許請求の
範囲第１項記載のフラワーペースト。 ３ フラワーペーストの原料に、WPCを0.5〜５
％と油脂を10〜30％加え均質化した後加熱するこ
とを特徴としたフラワーペーストの製造法。[Scope of Claims] 1. A flower paste containing 0.5 to 5% (based on weight) of whey protein concentrate (hereinafter abbreviated as WPC) as an essential component in the composition. 2. The flower paste according to claim 1, wherein the composition contains 10 to 30% oil and fat. 3. Add 0.5 to 5 WPC as raw material for flower paste.
A method for producing flower paste characterized by adding 10 to 30% of oil and fat, homogenizing it, and then heating it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311259A JPS63167735A (en) | 1986-12-27 | 1986-12-27 | Flour paste and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311259A JPS63167735A (en) | 1986-12-27 | 1986-12-27 | Flour paste and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63167735A JPS63167735A (en) | 1988-07-11 |
| JPH0481418B2 true JPH0481418B2 (en) | 1992-12-24 |
Family
ID=18014991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61311259A Granted JPS63167735A (en) | 1986-12-27 | 1986-12-27 | Flour paste and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63167735A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2770330B2 (en) * | 1988-07-22 | 1998-07-02 | 日本油脂株式会社 | Method of producing flower paste |
| JPH0365251U (en) * | 1989-10-31 | 1991-06-25 | ||
| JP2981285B2 (en) * | 1990-11-30 | 1999-11-22 | 日清製油株式会社 | Filling and topping material and its manufacturing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
-
1986
- 1986-12-27 JP JP61311259A patent/JPS63167735A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63167735A (en) | 1988-07-11 |
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| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |