WO2015025688A1 - Nouvelle pâte de farine - Google Patents

Nouvelle pâte de farine Download PDF

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Publication number
WO2015025688A1
WO2015025688A1 PCT/JP2014/070081 JP2014070081W WO2015025688A1 WO 2015025688 A1 WO2015025688 A1 WO 2015025688A1 JP 2014070081 W JP2014070081 W JP 2014070081W WO 2015025688 A1 WO2015025688 A1 WO 2015025688A1
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weight
flour paste
paste
starch
egg yolk
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PCT/JP2014/070081
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English (en)
Japanese (ja)
Inventor
康文 三宅
山本　剛司
一成 佐藤
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株式会社カネカ
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Priority to JP2015532790A priority Critical patent/JPWO2015025688A1/ja
Publication of WO2015025688A1 publication Critical patent/WO2015025688A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

Definitions

  • the present invention relates to a flour paste for baking used in the field of confectionery and bread making, and a method for producing the same.
  • the flour paste used mainly in the confectionery and bakery fields has recently been demanding customer-oriented, creamy, smooth physical properties and a rich custard flavor.
  • Thickeners, starches and proteins are adjusted in order to satisfy the creamy and smooth physical properties with good mouth-melting.
  • purified glucomannan 0.3 to 50 w% and one or more kinds
  • Patent Document 2 A heat-resistant flour paste (Patent Document 2) is disclosed.
  • the mouthfeel is bad and the texture is crisp.
  • a paste-like food having 1-10% by mass of processed cereal starch having an amylose content of 20-35% by mass, having a smooth texture without paste-like feeling and excellent in melting in the mouth Patent Document 3
  • a Bingham fluid composition containing 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of etherified starch and / or esterified starch, and water Patent Document 4
  • the heat-resistant moldability is weak, and there is a problem that when the bread is filled and baked, it protrudes from the bread or penetrates into the dough.
  • egg yolk has been conventionally added to impart a custard flavor to the flower paste.
  • the de-emulsifying action of lecithin contained in the egg yolk reduces the shape retention of the flour paste when filling into bread and confectionery before baking, and further its flavor and texture. Changes. Therefore, the egg yolk is blended to give a custard flavor, and without reducing the shape retention before baking, has heat resistant shape retention, good melting in the mouth, satisfying creamy and smooth physical properties, No flower paste has been obtained.
  • JP 2010-259356 A Japanese Patent Laid-Open No. 10-191891 JP 2004-173541 A JP 2009-22253 A
  • the object of the present invention is for baking, which does not cause deterioration in shape retention before baking, has heat resistant shape retention, has good meltability in the mouth, and has creamy and smooth physical properties even if it contains a lot of egg yolk. It is providing a flower paste and its manufacturing method.
  • the present inventors have obtained a specific R value (hardness) and a specific shear stress even in a flour paste containing a lot of egg yolk. It was found that the shape retention before baking by the demulsification action of lecithin in egg yolk does not occur, it has heat resistant shape retention, good mouth melting, and creamy and smooth physical properties, and the present invention was completed. It came to do.
  • the first of the present invention is the start of measurement under a constant condition in which the R value (hardness) which is the maximum stress measured with a rheometer at 20 ° C. is 28 to 60 g weight and the shear rate at 25 ° C. is 40 / sec.
  • the present invention relates to a flour paste for baking, which has an egg yolk and a custard flavor, and has a shear stress of 70 to 300 Pa.
  • the present invention also provides a glucomannan / xanthan gum mixture of 5 to 20% by weight of fat and oil, 1.0 to 5.0% by weight of phosphoric acid crosslinked starch, and a weight ratio of 20/80 to 80/20 in the whole flour paste.
  • a preferred embodiment is a flour paste for baking as described above, wherein the phosphoric acid cross-linked starch is a hydroxypropylated phosphoric acid cross-linked starch derived from starch made from at least one selected from the group consisting of rice, corn starch and tapioca. About. More preferably, the invention relates to the above-mentioned baking flour paste containing 0.01 to 0.10% by weight of locust bin gum in the whole flour paste.
  • the second of the present invention is a glucomannan / xanthan gum mixture 0.01 to 0.15 of 1.0 to 5.0% by weight of phosphoric acid crosslinked starch and a weight ratio of 20/80 to 80/20 in the whole raw material mixture.
  • the aqueous phase prepared by dissolving 1% by weight, 1.5% to 3.0% by weight of egg yolk (dry weight) and 0.1 to 0.4% by weight (dry weight) of egg white in water is mixed with 5 to
  • the present invention relates to a method for producing a baked flour paste having a custard flavor obtained by pre-emulsifying a raw material mixture obtained by mixing 20% by weight, and then homogenizing, sterilizing and cooling.
  • the shape retention before baking due to the demulsification action of lecithin in the egg yolk does not occur, it has heat resistant shape retention, good mouth melt, and creamy It is possible to provide a flour paste for baking having smooth and smooth physical properties.
  • the flour paste of the present invention is used for food after filling or topping bread or confectionery and baking, containing egg yolk and having a custard flavor, and a specific R value (hardness) And a specific shear stress.
  • the flour paste is mainly composed of wheat flour and / or starch, fats and oils, sugars and / or sugar alcohols, milk main ingredients and / or milk flavors, eggs and / or processed products thereof, and water.
  • a custard-flavored paste-like composition that is used for food by filling or topping bread or confectionery obtained by adding a thickener and the like to the food.
  • the R value (hardness) which is the maximum stress measured with a rheometer at 20 ° C. in the present invention is an index indicating the shape retention before firing of the flour paste, preferably 28 to 60 g weight, and 30 to 50 g weight. Is more preferable. If it is smaller than 28g, it may sag. Moreover, when it is larger than 60 g weight, it may be too hard.
  • R value (hardness) of this invention can be measured as follows.
  • the shear stress 1 minute after the start of measurement under a constant condition of a shear rate of 40 / sec at 25 ° C. is an index indicating the fluidity of the flour paste, preferably 70 to 300 Pa, more preferably 100 to 290 Pa. If it is less than 70 Pa, the texture may be too soft. If it is higher than 300 Pa, it may result in a heavy texture.
  • the shear stress of the present invention can be measured as follows.
  • the above-mentioned flour paste having a specific R value (hardness) and a specific shear stress contains a specific amount of fat, phosphate cross-linked starch, glucomannan / xanthan gum mixture having a specific weight ratio, egg yolk and egg white. And can be easily obtained.
  • the shear stress of the flour paste under a shear rate of 75 ° C. and 20 / second is preferably 40 to 96 Pa, and more preferably 40 to 90 Pa. If it is less than 40 Pa, the shape retention may be inferior. When it is higher than 96 Pa, the viscosity at the time of heating becomes too high, and the productivity may be inferior.
  • the shear stress at a shear rate of 75 ° C. and 20 / second can be measured as follows.
  • the oils and fats are rapeseed oil, corn oil, olive oil, sunflower oil, safflower oil, soybean oil, canola oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, cocoa butter, shea fat and other vegetable oils, beef fat, lard,
  • animal oils and fats such as fish oil and milk fat, various processed oils and fats such as hardened fats and oils, transesterified fats and oils, fractionated fats and oils, butter, cream, margarine, shortening, etc., and at least one selected from these groups can be used.
  • the addition amount of these fats and oils is preferably 5 to 20% by weight, more preferably 7 to 15% by weight in the whole flour paste. If it is less than 5% by weight, the mouth melts well and a smooth texture may not be obtained. On the other hand, when the content is more than 20% by weight, the oil may be separated or the heat resistant shape retention may be inferior.
  • the phosphoric acid cross-linked starch is a starch in which starch metabolite or phosphorus oxychloride is allowed to act on the starch to cross-link the hydroxyl groups within or between the starch molecules, thereby suppressing the swelling and gelatinization of the starch granules.
  • Examples of the phosphoric acid crosslinked starch include acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch. Hydroxypropylated phosphoric acid cross-linked starch is preferable because it has a low content and does not interfere with the original flavor of the flour paste, and changes in hardness during storage and low water separation.
  • Examples of the raw material starch of the phosphoric acid cross-linked starch include starches commonly used in foods, such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, and rice starch. However, in the present invention, it is preferable to use at least one selected from the group consisting of tapioca starch, corn starch, and rice starch.
  • the addition amount of the phosphoric acid crosslinked starch is preferably 1.0 to 5.0% by weight, more preferably 2.0 to 4.0% by weight in the whole flour paste. If it is less than 1.0% by weight, it may be too soft to obtain sufficient shape retention. On the other hand, if the amount is more than 5.0% by weight, it becomes hard and the mouth melts well and the creamy and smooth texture may be impaired.
  • Glucomannan is a water-soluble neutral polysaccharide that is abundant in the cell walls and cocoons of conifers.
  • the hexose D-glucose / D-mannose is ⁇ -1,4-bonded at a ratio of about 1 / 1.6. What you did.
  • the xanthan gum is produced by fermenting starch such as corn with a bacterium (Xanthomonas campestris), and ⁇ -D-glucose is ⁇ -1,4-linked main chain anhydroglucose to D-acetylmannose, D -A thickening polysaccharide to which side chains consisting of glucuronic acid, D-mannose and pyruvic acid are bound.
  • glucomannan and xanthan gum are preferably used together as a thickener in a ratio of 20/80 to 80/20 (weight ratio), more preferably 40/60 to 55/45 (weight ratio). If the glucomannan / xanthan gum (weight ratio) is less than 20/80, a slimy sensation may occur. Conversely, if the glucomannan / xanthan gum (weight ratio) is greater than 80/20, the shape retention before firing may be insufficient and sagging may occur.
  • the total addition amount of glucomannan and xanthan gum is preferably 0.01 to 0.15% by weight, more preferably 0.015 to 0.10% by weight, and further 0.02 to 0.08% by weight in the whole flour paste. preferable. If the amount added is less than 0.01% by weight, the mouth melted well, and a creamy and smooth texture could not be obtained, or the shape retention before firing could not be obtained, and water separation would occur if stored for refrigeration for a long time. There is a case. On the other hand, when the amount is more than 0.15% by weight, the shape retention before firing is enhanced, but a slimy feeling is felt, and a good mouth melt and a creamy and smooth texture may be impaired.
  • locust bin gum is a thickening polysaccharide contained in the endosperm of locust bean, which is a leguminous plant, and mainly composed of galactose and mannose.
  • the addition amount is preferably 0.10% by weight or less in the whole flour paste, more preferably 0.01 to 0.08% by weight, and further preferably 0.02 to 0.07% by weight. When the addition amount is more than 0.10% by weight, the creamy and smooth texture is impaired, the mouth melts poorly, and a slimy feeling may occur.
  • the egg yolk is an egg yolk of a chicken egg.
  • the whole salted egg, the salted egg yolk, the whole sugared egg, the whole sugared egg yolk, the dried whole egg, the dried egg yolk, the frozen whole egg, the frozen egg yolk, the frozen egg Sweetened whole egg, frozen sweetened egg yolk, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and at least one selected from these groups may be used.
  • the addition amount of egg yolk is preferably 1.5 to 3.0% by weight, more preferably 1.8 to 2.5% by weight in the whole flour paste in terms of dry weight. If it is less than 1.5% by weight, a sufficient custard flavor may not be obtained. On the other hand, if it exceeds 3.0% by weight, the emulsion stability is lowered and the shape retention before firing may be inferior.
  • the egg white is egg white of chicken egg, in addition to the egg white contained in the whole raw egg, liquid egg white such as frozen egg white and sweetened frozen egg white, dried egg white such as egg white powder, and further processing such as enzyme treatment of the egg white
  • a processed egg white having the ability to form an egg white gel, such as those produced by the method, and a raw whole egg, a whole liquid egg, or the like may be used as an egg white source.
  • the addition amount of egg white is preferably 0.1 to 0.4% by weight, more preferably 0.2 to 0.35% by weight in the whole flour paste by dry weight. If it is less than 0.1% by weight, it may be too soft and sufficient shape retention may not be obtained. If it is more than 0.4% by weight, it may feel slimy or rough, with good mouth melting and creamy Smooth texture may be impaired.
  • sugar and / or sugar alcohol and a milk main ingredient and / or a flavor of milk flavor are added.
  • the saccharide include sucrose, glucose, maltose, trehalose, starch syrup, fructose, lactose, and isomerized sugar.
  • the sugar alcohol include sorbitol and malbit.
  • the milk main ingredient include milk, cream, skim milk powder, buttermilk powder, milk protein, whey protein concentrate (WPC), whey mineral, sweetened condensed milk, unsweetened condensed milk, cheese and the like. What is necessary is just to use a commercially available thing as said milk flavoring fragrance
  • the content of the saccharide and / or sugar alcohol is preferably 20 to 50% by weight, more preferably 25 to 35% by weight, and further preferably 27 to 33% by weight in terms of solid content in the whole flour paste. If the content is less than 20% by weight, the custard flavor may be felt weak. If the content is more than 50% by weight, the sweetness becomes too strong and the flavor may be impaired.
  • the content of the milk main ingredient is preferably 0.1 to 10% by weight, more preferably 0.3 to 5% by weight, and further preferably 0.5 to 3% by weight in terms of solid content in the whole flour paste. If the content is less than 0.1% by weight, the custard flavor may be felt weak. If the content is more than 10% by weight, the protein content in the whole flour paste will increase too much and the viscosity will increase, so that good mouth-melting and smooth texture will be impaired, and the preferred custard flavor may be difficult to feel. is there.
  • the content of the flavored milk flavor is not particularly limited as long as a custard flavor can be imparted to the flour paste of the present invention, but is preferably 0.01 to 1% by weight based on the whole flour paste, 0.03 More preferable is 0.5 wt%.
  • content of a milk main ingredient is 0.5 weight% or more.
  • the flour paste of the present invention may contain the following materials other than the above as long as the effects of the present invention are not impaired.
  • starches other than the above phosphate cross-linked starch acidulants such as citric acid, malic acid, lactic acid, cocoa powder, cacao mass, chocolate, vanilla beans, processed green tea products, processed tea products, coffee extract, processed chestnut products, sweet potato Processed products, processed soybean products, processed fruit products, honey, lactic acid bacteria starter, salt, liquor, bitterness and other flavoring ingredients, vanilla and other flavors, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, etc.
  • acidulants such as citric acid, malic acid, lactic acid, cocoa powder, cacao mass, chocolate, vanilla beans, processed green tea products, processed tea products, coffee extract, processed chestnut products, sweet potato Processed products, processed soybean products, processed fruit products, honey, lactic acid bacteria starter, salt, liquor, bitterness and other flavoring ingredients, vanilla and other flavors, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester
  • Emulsifiers sodium caseinate, sodium phosphate, sodium polyphosphate, potassium chloride, dextrin, cellulose and other stabilizers, carotene, caramel, gardenia, anato, riboflavin, dyes that are synthetic colorants such as titanium oxide It is done.
  • preservatives such as potassium sorbate and ⁇ -polylysine
  • pH adjusters such as sodium citrate, sodium acetate and sodium bicarbonate
  • antibacterial agents such as glycine, lysozyme and chitosan may be used in combination.
  • the content of the emulsifier is preferably 3% by weight or less in the whole flour paste, more preferably 1% by weight or less, and still more preferably not added.
  • the amount is more than 3% by weight, the flavor of the emulsifier itself is imparted, and a bitter taste or the like may be felt.
  • the method for producing the flour paste of the present invention is exemplified below.
  • phosphoric acid cross-linked starch, glucomannan and xanthan gum, egg yolk, egg white and, if necessary, locust bin gum and other water-soluble raw materials are uniformly dispersed and dissolved in water, and heated to obtain an aqueous phase.
  • other oil-soluble raw materials are dissolved in the oil and fat melted by heating to obtain an oil phase part.
  • the oil phase part is added to the aqueous phase part and sufficiently stirred to obtain a raw material mixture, which is pre-emulsified.
  • the flour paste of the present invention can be obtained by homogenizing with a homogenizer or the like by a conventional method and sterilizing and cooling under general conditions using a heating and cooling device or the like.
  • the flour paste of the present invention may be used as it is by topping or filling confectionery, bread, etc., but for baking, the effect of the present invention can be obtained by baking and using topped or filled bread or confectionery. It can enjoy more suitably.
  • Custard flavor 5 points: Very strong custard flavor and good. 4 points: Very custard flavor and good. 3 points: Custard flavor is felt and good. 2 points: Custard flavor is slightly lacking. 1 point: Does not feel custard flavor.
  • Heat resistance of flower paste 5 points: There is no flow out of the pan and extremely high heat resistance. 4 points: No flow out of pan, heat resistance 3 points: Although it does not flow out of the pan, the heat resistance is slightly inferior. Two points: It flows out of the pan and is inferior in heat resistance. 1 point: It flows out of the bread and is clearly inferior in heat resistance.
  • Example 1 Production of Flower Paste According to the formulation shown in Table 1, a flower paste was produced by the following method. The temperature was raised to 55 ⁇ 1 ° C. while stirring and mixing so that the raw materials other than fats and oils were uniform, and the fats and oils melted to 60 ⁇ 2 ° C. were added to the stirring sites. Thereafter, the mixture was homogenized at a pressure of 100 bar (10 7 Pa) using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), and the resulting emulsion was heated at a temperature of 90 ⁇ 1 ° C. with a tabletop heating stirrer (manufactured by Kajiwara Co., Ltd.). After heating for 6 minutes, it was cooled to 60 ° C. and packed. Then, it cooled in the 5 degreeC refrigerator and obtained the flour paste.
  • a homogenizer manufactured by Izumi Food Machinery Co., Ltd.
  • Example 2 Production of flower paste According to the composition shown in Table 1, a flower paste was produced in the same manner as in Example 1 except that rapeseed oil was changed to palm oil.
  • Example 5 Preparation of flour paste According to the formulation shown in Table 2, the ratio of hydroxypropylated phosphoric acid crosslinked starch derived from tapioca and hydroxypropylated phosphoric acid crosslinked starch derived from corn starch is the same, and the total addition amount was changed. A flour paste was prepared in the same manner as in Example 1 except that.
  • Example 6 Preparation of flour paste According to the formulation shown in Table 2, without using corn starch-derived hydroxypropylated phosphate cross-linked starch, only the hydroxypropylated phosphate cross-linked starch derived from tapioca was used, and its blending amount The flour paste was prepared in the same manner as in Example 1 except that the total amount was adjusted with water, and the evaluation results are shown in Table 2.
  • Example 7 Comparative Example 3
  • Table 2 Preparation of flour paste According to the formulation shown in Table 2, without using tapioca-derived hydroxypropylated phosphate-crosslinked starch, only cornstarch-derived hydroxypropylated phosphate-crosslinked starch was used.
  • the flour paste was prepared in the same manner as in Example 1 except that the blending amount was increased and the total amount was adjusted with moisture, and the evaluation results are shown in Table 2.
  • Example 8 Preparation of flour paste According to the formulation shown in Table 3, except that the weight ratio of glucomannan / xanthan gum (50/50) was changed to the weight ratio (78/22), the same as in Example 1 A flower paste was prepared.
  • Example 9 Preparation of flour paste According to the formulation shown in Table 3, except that the weight ratio (50/50) of glucomannan / xanthan gum was changed to the weight ratio (22/78), the same as in Example 1 A flower paste was prepared.
  • Example 12 Preparation of flour paste According to the formulation shown in Table 4, the weight ratio (50/50) of glucomannan / xanthan gum is the same, the total addition amount is reduced by 0.01% by weight, and locust bin gum as the reduction amount.
  • a flour paste was prepared in the same manner as in Example 1 except that was added.
  • the flour paste of Example 12 was good as a flour paste with improved mouth melting and creaminess, although the heat-resistant moldability was slightly lowered.
  • Example 13 Preparation of flour paste
  • the type of phosphoric acid crosslinked starch was changed to one kind of hydroxypropylated phosphoric acid crosslinked starch derived from corn starch, and the thickener was a weight ratio of glucomannan / xanthan gum ( 50/50) is the same, the total amount added is reduced to 0.05% by weight, locust bin gum is further added by 0.025% by weight, sweetened egg yolk is reduced by 1.0% by weight, sugar and water
  • a flour paste was prepared in the same manner as in Example 1 except that the total amount was adjusted with the addition amount.
  • the mixture was heated, and when the temperature reached 50 ° C., an emulsifier was added, and further heated to 88 ⁇ 2 ° C., and heating and stirring were continued until 21.2% by weight of extra water was removed from the mixture. .
  • the fats and oils melted at 60 ⁇ 2 ° C. were added and mixed, and then kept at 75 ⁇ 2 ° C. for 10 minutes, cooled to 60 ° C., and filled and packaged. Then, it cooled in the 5 degreeC refrigerator and obtained the flour paste.
  • the evaluation results of the obtained flower paste are shown in Table 4.
  • the flour paste of Comparative Example 8 had large shear stress and R value at 25 ° C., and had good shape retention and heat resistance, but melted in the mouth, smooth and creamy. Both were bad and had no merchantability. Further, the shear stress at 75 ° C. was large, the viscosity was high, and the productivity was poor.
  • Example 14 when the egg yolk is near the upper limit and the egg white is near the lower limit (Example 14), the shape retention and heat resistance are slightly inferior, and both the egg yolk and the egg white are near the lower limit.
  • the product (Example 15) was of a quality having no problem as a flour paste, although the meltability and custard flavor were slightly inferior in addition to the shape retention property and heat retention property retention. Furthermore, those in which both egg yolk and egg white were near the upper limit (Example 16) were good in all items.
  • Example 9 the sample with less egg white compared to Example 1 (Comparative Example 9) had a small R value, extremely poor shape retention before firing, little creaminess, and poor heat resistance shape retention. Moreover, the egg white excess (Comparative Example 10) had a large shear stress at 25 ° C., and melted in the mouth, and smooth and creamy. Moreover, the egg yolk excess (Comparative Example 11) had a small R value and good sensory evaluation, but the shape retention before firing was poor, and the heat retention property was extremely poor. Furthermore, those in which both egg yolk and egg white were less than the lower limit (Comparative Example 12) had small R values, were inferior in all items, and had no commercial value.
  • Example 17 Preparation of flour paste According to the formulation shown in Table 5, the flour paste was prepared in the same manner as in Example 12 except that the addition amount of sweetened egg yolk was increased and the total amount was adjusted with the addition amount of water. .
  • Example 18 Preparation of bread baked by filling flour paste
  • the breads filled with the flour pastes of the examples are all heat resistant, the mouthfeel is well melted and smooth, matching the bread, creamy and strong custard flavor. It was felt and delicious.
  • the bread (Comparative Example 14) filled with a flour paste (Comparative Example 2) with a large amount of oil and a small R-value had no commercial properties because the flour paste was oil separated and out of shape.
  • the breads filled with the flour pastes of the examples are all excellent in heat resistance of the flour pastes and do not lose their shape, and the texture of the flour pastes is excellent in melting and smoothness matched with the breads.
  • the creamy and custard flavor was strong and delicious.
  • bread (Comparative Example 15) filled with a flour paste (Comparative Example 3) having a large amount of phosphoric acid cross-linked starch and a large shear stress and a large R value at 25 ° C. is inferior in melting and smoothness of the flour paste and has no creaminess. It was a thing.
  • the breads filled with the flour pastes of the examples all have good heat resistance so that the flour paste does not lose its shape, and the mouthfeel of the flour paste is also melted to match the bread. It was smooth, creamy and delicious with a strong custard flavor.
  • bread (Comparative Example 17) filled with a flour paste (Comparative Example 5) with a small amount of thickener is inferior in heat resistance of the flour paste, and has a large amount of thickener and a large shear stress at 25 ° C.
  • the bread (Comparative Example 18) filled with the flower paste (Comparative Example 6) was inferior in melting and creaminess of the flower paste, and neither of them had commercial properties.
  • Example 29 and 30 and Comparative Examples 19 and 20 Production of Bread Filled and Breaded with Flour Paste Evaluation results of bread baked after filling with flour paste prepared in the same manner as in Example 18 are shown in Table 10. Shown in
  • the breads filled with the flour pastes of the examples all have good heat resistance so that the flour paste does not lose its shape, and the mouthfeel of the flour paste is also melted to match the bread. It had good smoothness and was delicious with a strong creamy and custard flavor.
  • bread (Comparative Example 19) filled with a flour paste with a small R value (Comparative Example 7) without adding a thickener is inferior in heat resistance of the flour paste, and the type of thickener is different.
  • the bread (Example 32) filled with the flour paste (Example 15) in which both the yolk and the egg white are close to the lower limit is heat resistant of the flour paste.
  • the properties were slightly inferior, none of the other flower pastes were out of shape, and the texture of the flower paste was good with the melt and smoothness matched with bread, and was delicious with a creamy and custard flavor.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

　L'invention concerne une nouvelle pâte de farine aromatisée à la crème anglaise pour la boulangerie ayant une valeur R (dureté) qui est la contrainte maximale mesurée au rhéomètre à 20-°C de 28-60 g en poids et une contrainte de cisaillement de 70-300 Pa une minute après le début de la mesure à un taux de cisaillement constant de 40/s à 25°C, qui est obtenue par homogénéisation, stérilisation et refroidissement après pré-émulsification d'un mélange de matières premières obtenu en mélangeant 5-20 % pds d'huile avec une phase aqueuse préparée en dissolvant 1,0-5,0 % pds d'amidon réticulé par du phosphate, 0.01-0,15 % d'un mélange glucomannane/gomme xanthane ayant un rapport pondéral de 20/80-80/20, 1,5-3,0 % pds (poids sec) de jaune d'œuf et 0,1-0,4 % pds (poids sec) de blanc d'œuf (par rapport au mélange de matières premières total) dans l'eau, puis chauffage. Cette pâte de farine ne réduit pas la rétention de forme pré-cuisson due à l'action de désémulsification de la lécithine dans le jaune d'œuf même si la pâte de farine contient une grande quantité de jaune d'œuf, présente une bonne une bonne rétention de forme résistante à la chaleur, fond bien dans la bouche et est crémeuse et lisse.
PCT/JP2014/070081 2013-08-19 2014-07-30 Nouvelle pâte de farine WO2015025688A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2015178494A1 (fr) * 2014-05-22 2015-11-26 株式会社カネカ Nouvelle composition comestible de pâte à base d'huile dans l'eau

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JPH1084874A (ja) * 1996-09-10 1998-04-07 Matsutani Chem Ind Ltd フラワーペーストの製造法
JP2008061504A (ja) * 2006-09-04 2008-03-21 Q P Corp フラワーペースト
JP2010268751A (ja) * 2009-05-22 2010-12-02 Adeka Corp フラワーペースト類
JP2014093947A (ja) * 2012-11-07 2014-05-22 Adeka Corp フラワーペースト類及びその製造方法

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Publication number Priority date Publication date Assignee Title
JPH1084874A (ja) * 1996-09-10 1998-04-07 Matsutani Chem Ind Ltd フラワーペーストの製造法
JP2008061504A (ja) * 2006-09-04 2008-03-21 Q P Corp フラワーペースト
JP2010268751A (ja) * 2009-05-22 2010-12-02 Adeka Corp フラワーペースト類
JP2014093947A (ja) * 2012-11-07 2014-05-22 Adeka Corp フラワーペースト類及びその製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015178494A1 (fr) * 2014-05-22 2015-11-26 株式会社カネカ Nouvelle composition comestible de pâte à base d'huile dans l'eau

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