JPS6053585B2 - Heat stable filling composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to filling compositions such as pectin jelly and starch jelly that are applied to bakery products etc. More specifically, the present invention relates to filling compositions such as pectin jelly and starch jelly that are applied to bakery products and the like. The present invention relates to a heat-stable filling composition using the composite as a stabilizer.

It is an object of the present invention to produce filling compositions with improved heat resistance that do not melt and drip when used in bakery products heated at baking temperatures of 200-225°C.

Another object of the present invention is to impart improved thixotropy to the filling composition and improve its applicability. Conventional bakery filling compositions have poor heat resistance and melt and drip when heated to high temperatures, making it impossible to roast them directly on top of bread, bisguette, kutsky, etc.

In order to improve this drawback, for example, Japanese Patent Laid-Open No. 51-112
As shown in 55, a method for producing edible jelly using β-1,4-glucan and specific sodium carboxymethylcellulose was proposed.

However, since the sodium carboxymethyl cellulose used in this invention is a synthetic thickening agent, it is legally required to be labeled and consumers avoid it. The development of the filling composition used was awaited. Furthermore, when carboxymethyl cellulose sodium and β-1,4-glucan are used in combination, the surface of β-1,4-glucan is not completely coated, and therefore, when tasting the added filling composition, a pulp-like texture peculiar to cellulose is observed. The drawback was that it tasted bad.
By using a novel composite obtained by combining specific dispersants and disintegrants with microcrystalline cellulose, the present inventor has created a filling composition that has excellent heat resistance and applicability, and does not have the characteristic taste of cellulose. The present invention was completed after learning that it was possible to manufacture the following.

The heat-stable filling composition according to the present invention is one that is prepared by grinding and kneading a dispersant and a disintegrant as defined herein with microcrystalline cellulose in the presence of moisture, and then drying the composition. The weight ratio of the dispersant and the disintegrant is 9/1 to 1/9, the total amount of the dispersant and the disintegrant is 5 to 5% by weight, and the microcrystalline cellulose is 95 to 5% by weight. A water-dispersible complex consisting of pectin, sweeteners, food acids, water, and other additives.

A further detailed description of each component of the present invention is as follows.

First, the complex will be described.

The microcrystalline cellulose referred to in the present invention is a cellulose raw material such as linters and valves that has been subjected to chemical treatment such as acid hydrolysis or alkali oxidative decomposition, followed by mechanical grinding treatment. Refers to cellulose.

A commercial method for producing this microcrystalline cellulose is specifically disclosed in US Pat. No. 2,978,446. For example, natural cellulose is treated with 1 powder in 2.5N hydrochloric acid solution at boiling point, or 13 millimeter in 1.0% hydrochloric acid solution.
Obtained by processing 0'C4 powder. After chemically decomposing the sululose raw material, purification such as washing and neutralization is performed, and if necessary, mechanical grinding is performed, followed by grinding and kneading with a dispersant and a disintegrant under humid conditions. used for Further, the average degree of polymerization of microcrystalline cellulose is preferably 375 or less when measured by the ammonium copper solution method, and microcrystalline cellulose exceeding 375 has an average degree of polymerization of 375 or less when measured by the ammonium copper solution method. It is difficult to form fine particles in the combining and grinding process, and colloidal dispersion does not occur, making it impossible to obtain the effects of the present invention.

Next, the dispersant referred to in the present invention is naturally occurring as described below.

Alternatively, it refers to water-swellable and water-soluble viscous gummy substances obtained by fermentation methods, etc., and stands alone. Alternatively, they are used in combination of two or more kinds and act as a protective colloid for microcrystalline cellulose. Specifically, their common names are listed below. Guar gum extracted from beans, gum taragant and gum karaya extracted from tree sap,
Guttuee gum, carrageenan extracted from seaweed, furcelleran, xanthan gum produced by microorganisms, etc.
Among these, gum talagant, gum karaya, carrageenan, furcelleran, and xanthan gum are preferred, and gum karaya and xanthan gum are particularly preferred. In addition, the disintegrating agent referred to in the present invention is preferably one that easily dissolves in water and exhibits almost no viscosity, and is compatible with microcrystalline cellulose, and when wet coated on the surface and dried, It must be able to prevent keratinization of crystalline cellulose.

Specific examples of these include sucrose, glucose, fructose,
These include monosaccharides and disaccharides such as lactose, dextrin, cyclodextrin, starch decomposition products such as low-viscosity modified starch, and these can be used alone or in combination. Among these, the most preferred example is low viscosity modified starch. The mixing ratio of dispersant and disintegrant to microcrystalline cellulose must be as follows.

First, the blending ratio of the dispersant and disintegrant should be in the range of 9/1 to 1/9, preferably 5/5 to 2/8 (weight ratio).

If the blending ratio of the dispersant and the disintegrant is greater than 9/1, rapid and sufficient dispersibility of microcrystalline cellulose in water cannot be obtained, and the effects of the present invention cannot be achieved. If the blending ratio of the dispersant and the disintegrant is less than 1/9, the protective colloid properties will be weakened and the viscosity will be insufficient, making it impossible to obtain a filling composition with good heat resistance. The total amount of dispersant and disintegrant should then be 5-5% by weight of the composite.

In other words, the microcrystalline cellulose must account for 95-5% by weight of the composite. If the total amount of the dispersant and disintegrant is less than 5% by weight, the dispersibility of the composite in the liquid will be poor, and the viscosity will also be insufficient, and the substance that plays the role of a protective colloid for microcrystalline cellulose will be If it is insufficient, the effects of the present invention cannot be obtained. Even when a composite containing microcrystalline cellulose in an amount of less than 5% by weight is used, the effects of the present invention are diminished, and a filling composition with good heat resistance cannot be obtained. The combination of microcrystalline cellulose, dispersant, and disintegrant can be obtained by kneading and grinding them in the presence of moisture.

Various types of equipment can be used in the kneading and grinding process. For example, if the solid content is dilute like a slurry, a household mixer,
Standard equipment such as colloid mills and homogenizers can be used, and for kneading and grinding products with a high solid content concentration (mochi-like or dry), a planetary mixer, kneader, continuous kneader, or exhaust truder can be used. etc. can be used. In this kneading and grinding step, the microcrystalline cellulose must be ground until the average particle size becomes 5 microns or less in Stokes diameter.

The mixture of these three is then dried using a drying machine suitable for its properties, pulverized, and used.

The production of a filling composition with improved heat resistance, spreadability, and taste without cellulosic odor is achieved by adding at least 0.3% of the above-mentioned complex to the filling composition.

If it is less than 0.3%, heat resistance is insufficient, and it softens and melts when heated at high temperatures in the roasting process.

Although it is difficult to set an upper limit on the amount of the complex added, adding too much may cause the jelly to become opaque or cloudy.
It should also be less than about 5% because it would make the consistency of the finished filling composition unnecessarily hard. The gel former used in the filling composition of the present invention is pectin or starch such as high methoxyl pectin and low methoxyl pectin, and is 0.5 to 1.5% by weight, preferably 0.6 to 1.5% by weight in the filling composition. 1. Capacity%
used within the range of

The method for producing the filling composition of the present invention is not particularly limited, and conventionally used methods can be employed. For example, when producing a high methoxyl pectin filling composition, pectin or a mixture of pectin and a sweetener such as sucrose or invert sugar is added to the complex dispersion with stirring, and then heated and stirred to solubilize the pectin. let Next, according to the usual procedure, sweeteners such as sucrose and invert sugar are added, and if necessary, additives such as colorants, preservatives, seasonings, and fragrances are added, and the mixture is mixed uniformly.

Finally, a food acid such as citric acid, fumaric acid, adipic acid, etc. is added as a gelling agent to adjust the pH to about 2.8-3.
3 to form a filling composition.

Note that when using low methoxyl pectin, it is desirable to use polyvalent metal ions such as calcium ions in combination.
Further, in the present invention, thickeners such as tamarind seed gum and carrageenan may be used in combination. When producing the filink composition of the present invention, it is also free to add fruits. The present invention can also be applied to jelly-like foods such as jams and marmalade in which pectin, sugars, organic acids, etc. are introduced from the raw materials. The filling composition obtained according to the present invention has thixotropic properties and can be easily applied to the surface of shoes, for example.
It can also be done quickly and mechanized.

In addition, since it has good heat resistance, the filling composition can be coated and deposited as desired before roasting, and it can be added to the surface or inside of bakery foods that are heated at high temperatures of 200 to 225°C for about 1 minute. Even when roasted, melting and dripping or softening and outflow will not occur. It also increases the fruit-like texture. Examples will be explained below.

Example 1 1 Using the complex shown in Table 1, pectin jelly was produced based on the formulation in Table 2.

Procedure for producing pectin jelly The composite (1) is dispersed in warm water (2) while stirring, and the mixture is vigorously stirred to obtain a homogeneous and viscous liquid.

While continuing to heat, the mixture (3) of pectin and sucrose is gradually added to the above dispersion and stirred for 5 to 1 minute. Approximately 3C1
Boil for 1 J/hour. Rubus - Add all ingredients (4) of sodium benzoate and stir thoroughly.

Add the starch slurry (5) at about 90-94°C and maintain the temperature for 1 min.

Corn syrup (6) is added to compensate for the amount of moisture lost during heating, and then heated again.

Add fragrance (7), add citric acid (8) while stirring, and immediately transfer to a container.

? l Each number is shown in Table 2.

Pectin jelly evaluation method: Cut the pectin jelly into dice of approximately 1C71 on each side, transfer to a shear dish with a circular door paper lined at the bottom, and heat at 200°C.
Leave it for a while while it is open, then take it out and observe whether it loses its shape or not.

Also, use a spoon to spread the pectin jelly onto the kutsky tow and observe the thixotropic spread.

The evaluation results are shown in Table 3. Example h No. of Table 1. A composite was prepared using guar gum, tragacanth gum, carrageenan, furcelleran, and xanthan gum instead of karaya gum as the disintegrant in step 3, and pectin was produced according to the formulation in Table 2.

In the heat resistance test, xanthan gum type products did not lose their shape at all, while taraganth gum, carrageenan, and furucereran showed slight shape loss.

In addition, the handling properties were all good.

Example 3 No. of Table 1. 3 disintegrant, 0% based on the formulation in Table 2,
0.3%, 5%, and 7% were added (the water content was adjusted so that the total amount was 100%).

Claims (1)

[Scope of Claims] 1 A dispersant and a disintegrant are kneaded together with microcrystalline cellulose in the presence of moisture, then dried, and the weight ratio of the dispersant and disintegrant is 9/1 to 1. /9, the total amount of dispersant and disintegrant is 50 to 5% by weight, and the amount of microcrystalline cellulose is 5% by weight.
A filling composition comprising a water-dispersible composite characterized by a content of 0 to 95% by weight, a gel former, a sweetener, an edible acid, and water. 2. The dispersant is one or a combination of two or more selected from taragant gum, karaya gum, carrageenan, furcelleran, and xanthan gum, and the disintegrant is one or two selected from monosaccharides, disaccharides, and starch decomposition products. The filling composition according to claim 1, which comprises a combination of more than one type. 3. The filling composition according to claims 1 and 2, wherein the gel former is pectin. 4. The filling composition according to claims 1 and 2, wherein the gel former is starch.