WO2021085416A1 - Flour pastes and production method therefor - Google Patents
Flour pastes and production method therefor Download PDFInfo
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- WO2021085416A1 WO2021085416A1 PCT/JP2020/040249 JP2020040249W WO2021085416A1 WO 2021085416 A1 WO2021085416 A1 WO 2021085416A1 JP 2020040249 W JP2020040249 W JP 2020040249W WO 2021085416 A1 WO2021085416 A1 WO 2021085416A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Definitions
- the present invention relates to flower pastes and a method for producing the same.
- Flower pastes are generally starchy raw materials such as wheat flour, starch and chemically modified starch derivatives, liquid raw materials such as milk and chicken eggs, seasonings such as sugar, fats and oils such as shortening and cocoa mass, water and the like. It is obtained by mixing with the raw materials of the above and then heating to sterilize and gelatinize (pregelatinize). Flower paste has a wide variety of variations such as custard with eggs and chocolate-flavored spread with chocolate, and is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectionery. ing. Originally, only wheat flour was used as a starchy raw material in flower paste, but while the flavor of wheat flour could be obtained, there was a problem that it tended to become powdery.
- starch As a starchy raw material, it was possible to improve the texture to be light and crisp, but it was not possible to sufficiently improve the color tone.
- starchy raw materials and various auxiliary raw materials used in the production of flower paste have been devised.
- Patent Document 1 discloses a flower paste containing modified starch and / or high amylose starch and heat-treated wheat flour.
- Patent Document 2 discloses a paste-like food such as a flower paste containing modified starch having a specific degree of cross-linked etherification or degree of cross-linking esterification.
- Patent Document 3 discloses a paste-like food such as a flower paste using slightly fermented lactic acid fermented milk.
- Patent Document 4 discloses wheat flour for flower pastes having a specific degree of pregelatinization and a specific viscosity. All of them are excellent technologies, but the market demands are high and further improvement is required.
- JP-A-2002-209532 Japanese Unexamined Patent Publication No. 2006-42739 Japanese Unexamined Patent Publication No. 2006-320269 Japanese Unexamined Patent Publication No. 2008-099665
- An object of the present invention is to provide a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Furthermore, the present invention provides a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color even after refrigerated or frozen storage. The purpose.
- the present inventors did not lack the enzymatic activity of GBSSI-A1 and lacked the enzymatic activity of GBSSI-B1 and GBSSI-D1 in the production of flower paste.
- Wheat flour obtained by milling a harvest of wheat lacking any two enzyme activities of SSIIa-A1, SSIIa-B1 and SSIIa-D1 (hereinafter referred to as "GA-SX flour").
- the powderiness is reduced, smooth and melts in the mouth, has a light texture, and a bright and glossy flower paste can be obtained, and after refrigeration or frozen storage.
- the present invention has been completed by finding that a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color can be obtained.
- the enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient.
- a flower paste containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity.
- the wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1.
- the flower paste according to the above [1] which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of B1 and SSIIa-D1.
- the enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient.
- a method for producing a flower paste which comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity and a raw material mixture containing water.
- the wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1.
- the method for producing a flower paste according to the above [5] which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of -B1 and SSIIa-D1.
- a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Further, according to the present invention, it is possible to provide a flower paste which is smooth, melts well in the mouth, has a light texture, and has a bright and glossy color tone even after refrigerated or frozen storage.
- the "flower paste” contains starchy raw materials such as wheat flour, starch, and chemically modified starch derivative and water as essential components, and optionally sugars, fats and oils, dairy products, eggs, chocolate, fruit meat, fruit juice, etc.
- starchy raw materials such as wheat flour, starch, and chemically modified starch derivative and water as essential components, and optionally sugars, fats and oils, dairy products, eggs, chocolate, fruit meat, fruit juice, etc.
- the mixture of raw materials to which is added is heated to form a paste.
- Examples of flower pastes include custard with eggs, chocolate-flavored spreads with chocolate, yogurt cream with yogurt, fruit cream with pulp and juice such as blueberries, and the like.
- Flower paste is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectioneries.
- the flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is among SSIIa-A1, SSIIa-B1 and SSIIa-D1.
- It contains wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two enzyme activities.
- G-SX flour wheat flour
- Ordinary wheat is an allohexaploid, and its chromosomes have three genomes, A, B, and D, which are homologous chromosomes, 1 to 7 (1A to 7A, 1B to 7B, 1D to each). 7D).
- GBSSI is a granule-binding starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1 and GBSSI-D1 are encoded by genes located on the 7A, 4A and 7D chromosomes, respectively.
- SSIIa is a starch synthase involved in the synthesis of branched chains of amylopectin, in which SSIIa-A1, SSIIa-B1 and SSIIa-D1 are encoded by genes located on the 7A, 7B and 7D chromosomes, respectively. There is.
- Deective enzyme activity means that a protein having normal enzyme activity is not functioning in a wheat plant, and preferably a protein having normal enzyme activity is not expressed. Specifically, mutations in the gene sequence (mutations such as substitution, deletion, insertion, inversion, translocation, etc. of one or more bases, including deletion of the entire gene region), deletion of mRNA transcription, Examples include protein translation deficiency and inhibition of enzymatic activity in wheat plants, and the enzymatic activity does not decrease to less than 10%, preferably less than 5%, more preferably less than 1% of wild-type enzymatic activity. Any aspect may be used as long as it is deleted.
- GA-SX flour examples include the following flours depending on the combination of two types of SSIIa lacking enzyme activity.
- GA-SA flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1 and does not lack the enzymatic activity of SSIIa-B1.
- wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1 does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-B1 and does not lack the enzymatic activity of SSIIa-A1.
- GA-SD wheat flour does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-D1 and does not lack the enzymatic activity of SSIIa-A1.
- GA-SA flour is preferred.
- GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
- the flower paste may contain other wheat flour in addition to the GA-SX flour.
- the other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat.
- a combination of six enzyme activity deficiencies of GBSSI GBSSI-A1, GBSSI-B1 and GBSSI-D1
- SSIIa SSIIa-A1, SSIIa-B1 and SSIIa-D1
- wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity.
- it may be a commonly used strong flour, medium-strength flour, weak flour, or a mixture thereof.
- the amount of GA-SA wheat flour used with respect to the total amount of starchy raw material contained in the flower paste is preferably 5% by mass or more, more preferably 20 to 90% by mass, and even more preferably 40 to 80% by mass.
- the water content of the flower paste of the present invention is preferably 500 to 2000 parts by mass, and more preferably 1000 to 1500 parts by mass, assuming that the total amount of the starchy raw material contained in the flower paste is 100 parts by mass.
- the water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
- the flower paste of the present invention can further contain egg yolk.
- the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
- the flower paste of the present invention can further contain fats and oils.
- the fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil.
- the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
- the flower paste of the present invention can be blended as yet any other raw material as long as it is a raw material usually used for producing flower paste.
- standard wheat flour other than GA-SX wheat flour as a starchy raw material can be blended.
- GBSSI and SSIIa enzyme activity deficient patterns different from GA-SX wheat flour or wheat flour not deficient in their enzyme activity rye flour, cornflower, barley flour, rice flour and other grains
- tapioca starch Raw starch such as potato starch, corn starch, waxy corn starch, wheat starch; modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used, and glucose can be used as an auxiliary raw material.
- Sugars such as fructose, lactose, sugar, isomaltose
- egg components such as egg yolk, egg white, whole egg and powdered products of them and other egg-derived components
- milk components such as powdered milk, defatted powdered milk, and soybean powdered milk.
- Emulsifiers inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; fortifiers such as vitamins and the like can be used.
- the flower paste of the present invention can be used immediately after production, or as it is or after thawing after storage at room temperature, refrigeration or freezing.
- the flower paste of the present invention may be frozen.
- the method for producing a flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and also lacks SSIIa-A1, SSIIa-B1 and SSIIa-D1. It comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two of the enzyme activities and a raw material mixture containing water.
- GA-SX flour starchy raw material containing wheat flour
- GA-SA flour is preferable in the method for producing a flower paste of the present invention.
- the raw material mixture means a raw material to be used in a heating step, and contains a starchy raw material and water as essential components.
- the starchy raw material means flours, starches, and chemically modified starch derivatives (modified starches).
- the starchy raw material may contain other wheat flour in addition to GA-SX wheat flour.
- the other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat.
- a combination of six enzyme activity deficiencies of GBSSI GBSSI-A1, GBSSI-B1 and GBSSI-D1
- SSIIa-A1, SSIIa-B1 and SSIIa-D1 excluding GA-SX.
- wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity.
- the starchy raw material preferably consists of a combination of GA-SX flour and other flour.
- the starchy raw material preferably does not contain starch and chemically modified starch derivatives.
- the starchy raw material preferably consists of GA-SX wheat flour.
- the amount of GA-SA wheat flour used is preferably 5% by mass or more, more preferably 20 to 90% by mass, and more preferably 40 to 80% by mass with respect to the total amount of starchy raw materials. %.
- the water content in the raw material mixture is preferably 500 to 2000 parts by mass, more preferably 1000 to 1500 parts by mass, when the total amount of the starchy raw material is 100 parts by mass.
- the water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
- the raw material mixture can further contain egg yolk.
- the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
- the raw material mixture can further contain fats and oils.
- the fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil.
- the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
- any raw material usually used for producing flower paste can be blended as another raw material, for example, a standard other than GA-SX wheat flour as a starchy raw material.
- Starch starch showing a GBSSI and SSIIa enzyme activity deficiency pattern different from GA-SX starch or starch not deficient in their enzyme activity
- rye starch cornstarch, barley starch, rice flour and other starches
- Raw starch such as tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat starch
- modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used.
- Sugars such as starch, fructose, lactose, sugar, isomaltose as raw materials; egg yolk, egg white, whole egg and egg components derived from those powders and other eggs; powdered milk, defatted powdered milk, soybean powdered milk, etc.
- Milk components; emulsifiers; inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; enhancers such as vitamins and the like can be used.
- the step of heating the raw material mixture conditions such as heating temperature can be appropriately adjusted depending on the type and water content of the starchy raw material contained in the raw material mixture, for example, starchy material.
- the raw material is mainly composed of starch
- the raw material mixture can be preferably heated to 50 to 100 ° C. with stirring.
- the starch contained in the starchy raw material is gelatinized, and a paste can be prepared.
- ⁇ Manufacturing example 1 Production of custard cream> (1) 60 parts by mass of egg yolk and 80 parts by mass of sugar were put into a bowl and thoroughly mixed with a whipper until the whole became white. (2) Further, 30 parts by mass of standard wheat flour (soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.) was sieved into a bowl and mixed until homogeneous. (3) 350 parts by mass of milk heated to just before boiling (90 to 95 ° C.) was added little by little so that the egg yolk did not coagulate, and the mixture was quickly stirred to dissolve.
- standard wheat flour soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.
- ⁇ Evaluation example 1 Evaluation of custard cream> The custard cream obtained in Production Example 1 (6) was returned to room temperature, or the frozen custard cream obtained in Production Example 1 (7) was thawed at room temperature and returned to room temperature, and 10 skilled panelists performed according to Evaluation Criteria Table 1. evaluated. The custard cream produced according to Production Example 1 using standard wheat flour was given a score of 3.
- Example 1 Effect of GA-SA flour on custard cream> Custard cream was produced and evaluated according to Production Example 1 except that a part or all of the flour was replaced with GA-SA flour or modified starch at the ratio shown in Table 1 (mass% with respect to the total amount of wheat flour used for the custard cream). It was evaluated according to Example 1. In Examples 1 to 5, as the content of GA-SA wheat flour increased, the color became brighter and glossier, and even though it was light and smooth, it quickly melted away without any slack, and the texture became non-powdered.
- Table 1 Mass% of the total amount of starchy ingredients used in custard cream Standard wheat flour: soft flour (heart made by Nippon Flour Mills) Modified starch: Hydroxypropylated phosphoric acid cross-linked wheat starch (WPO-10 manufactured by J-Oil Mills Co., Ltd.) Undenatured starch: Cornstarch (Cornstarch Y manufactured by Oji Cornstarch Co., Ltd.)
- ⁇ Manufacturing example 2 Production of yogurt cream> (1) 70 parts by mass of water candy, 65 parts by mass of vegetable fats and oils, 60 parts by mass of sugar, 30 parts by mass of wheat flour, 25 parts by mass of fermented milk, 12 parts by mass of fermented milk powder, 6 parts by mass of milk protein, 4 parts by mass of lemon juice, increased. 2 parts by mass of viscous polysaccharide, 1 part by mass of fragrance, 1 part by mass of acidulant, and 222 parts by mass of water were placed in a bowl and sufficiently stirred and mixed with a whipper until they became homogeneous. (2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy. (3) Spread on a metal vat, cover the surface with a wrap, remove the rough heat, and leave it in the refrigerator for 1 hour to obtain yogurt cream.
- Yogurt cream was produced according to Production Example 2 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour.
- a yogurt cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
- Example 11 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 7 using standard wheat flour, and was not powdery.
- Example 4 Effect of GA-SA flour on the texture of blueberry cream> Blueberry cream was produced according to Production Example 3 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A blueberry cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1. As a result, Example 12 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 8 using standard wheat flour, and was not powdery.
Abstract
The present invention aims to provide: a flour paste that has reduced powderiness, is smooth and melts in the mouth, has a light texture, and has a bright and glossy color tone; and a flour paste that is smooth and melts in the mouth, has a light texture, and has a bright and glossy color tone, even after being stored in a refrigerator or freezer. The issue is addressed by a flour paste including wheat flour that is obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks the enzyme activity of two out of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
Description
本発明は、フラワーペースト類及びその製造方法に関する。
The present invention relates to flower pastes and a method for producing the same.
フラワーペースト類は、一般的に、小麦粉や澱粉、化学変性させた澱粉誘導体等の澱粉質原料と、ミルクや鶏卵等の液体原料、砂糖等の調味料、ショートニングやカカオマス等の油脂類、水等の原料とを混合した後、加熱して殺菌と共に糊化（α化）させることによって得られるものである。フラワーペーストは、卵を加えたカスタードやチョコレートを加えたチョコ風味スプレッドなどバリエーションが豊富であり、パン類やケーキ類、菓子類等のベーカリー製品のフィリング材、トッピング材、スプレッド材として広範に使用されている。
もともとフラワーペーストは澱粉質原料として小麦粉のみが使用されていたが、小麦粉の風味が得られる反面、粉っぽくなり易いという問題があった。そのため、小麦粉の一部又は全部を各種植物から精製されたタピオカ澱粉やコーンスターチ等の生澱粉に置換されることが一般的であるが、澱粉質原料をα化して製造されるフラワーペーストは、澱粉質特有の強い粘りが出るために、ねっとりとベタついた口溶け、硬くもたついた食感、艶のないくすんだ色調になりがちである。澱粉質原料として澱粉誘導体を使用すると、さくりと軽い食感に改善することはできるものの、色調を十分に改善できるものではなかった。
このような問題を解決するために、フラワーペーストの製造に使用する澱粉質原料や各種副原料に工夫が加えられている。例えば、特許文献１には、加工澱粉および／またはハイアミロース澱粉と熱処理小麦粉とを配合するフラワーペーストが開示されている。特許文献２には、特定架橋エーテル化度又は架橋エステル化度の加工澱粉を含有するフラワーペースト等のペースト状食品が開示されている。特許文献３には、微発酵させた乳酸発酵乳を使用したフラワーペースト等のペースト状食品が開示されている。特許文献４には、特定のα化度及び特定の粘度であるフラワーペースト類用小麦粉が開示されている。何れも優れた技術ではあるが、市場の要求は高く、更なる改良が求められている。 Flower pastes are generally starchy raw materials such as wheat flour, starch and chemically modified starch derivatives, liquid raw materials such as milk and chicken eggs, seasonings such as sugar, fats and oils such as shortening and cocoa mass, water and the like. It is obtained by mixing with the raw materials of the above and then heating to sterilize and gelatinize (pregelatinize). Flower paste has a wide variety of variations such as custard with eggs and chocolate-flavored spread with chocolate, and is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectionery. ing.
Originally, only wheat flour was used as a starchy raw material in flower paste, but while the flavor of wheat flour could be obtained, there was a problem that it tended to become powdery. Therefore, it is common to replace part or all of wheat flour with raw starch such as tapioca starch or cornstarch refined from various plants, but flower paste produced by pregelatinizing starchy raw materials is starch. Due to the strong stickiness peculiar to the quality, it tends to have a sticky, sticky mouth melt, a hard and sticky texture, and a dull, dull color. When a starch derivative was used as a starchy raw material, it was possible to improve the texture to be light and crisp, but it was not possible to sufficiently improve the color tone.
In order to solve such problems, the starchy raw materials and various auxiliary raw materials used in the production of flower paste have been devised. For example, Patent Document 1 discloses a flower paste containing modified starch and / or high amylose starch and heat-treated wheat flour. Patent Document 2 discloses a paste-like food such as a flower paste containing modified starch having a specific degree of cross-linked etherification or degree of cross-linking esterification. Patent Document 3 discloses a paste-like food such as a flower paste using slightly fermented lactic acid fermented milk. Patent Document 4 discloses wheat flour for flower pastes having a specific degree of pregelatinization and a specific viscosity. All of them are excellent technologies, but the market demands are high and further improvement is required.
もともとフラワーペーストは澱粉質原料として小麦粉のみが使用されていたが、小麦粉の風味が得られる反面、粉っぽくなり易いという問題があった。そのため、小麦粉の一部又は全部を各種植物から精製されたタピオカ澱粉やコーンスターチ等の生澱粉に置換されることが一般的であるが、澱粉質原料をα化して製造されるフラワーペーストは、澱粉質特有の強い粘りが出るために、ねっとりとベタついた口溶け、硬くもたついた食感、艶のないくすんだ色調になりがちである。澱粉質原料として澱粉誘導体を使用すると、さくりと軽い食感に改善することはできるものの、色調を十分に改善できるものではなかった。
このような問題を解決するために、フラワーペーストの製造に使用する澱粉質原料や各種副原料に工夫が加えられている。例えば、特許文献１には、加工澱粉および／またはハイアミロース澱粉と熱処理小麦粉とを配合するフラワーペーストが開示されている。特許文献２には、特定架橋エーテル化度又は架橋エステル化度の加工澱粉を含有するフラワーペースト等のペースト状食品が開示されている。特許文献３には、微発酵させた乳酸発酵乳を使用したフラワーペースト等のペースト状食品が開示されている。特許文献４には、特定のα化度及び特定の粘度であるフラワーペースト類用小麦粉が開示されている。何れも優れた技術ではあるが、市場の要求は高く、更なる改良が求められている。 Flower pastes are generally starchy raw materials such as wheat flour, starch and chemically modified starch derivatives, liquid raw materials such as milk and chicken eggs, seasonings such as sugar, fats and oils such as shortening and cocoa mass, water and the like. It is obtained by mixing with the raw materials of the above and then heating to sterilize and gelatinize (pregelatinize). Flower paste has a wide variety of variations such as custard with eggs and chocolate-flavored spread with chocolate, and is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectionery. ing.
Originally, only wheat flour was used as a starchy raw material in flower paste, but while the flavor of wheat flour could be obtained, there was a problem that it tended to become powdery. Therefore, it is common to replace part or all of wheat flour with raw starch such as tapioca starch or cornstarch refined from various plants, but flower paste produced by pregelatinizing starchy raw materials is starch. Due to the strong stickiness peculiar to the quality, it tends to have a sticky, sticky mouth melt, a hard and sticky texture, and a dull, dull color. When a starch derivative was used as a starchy raw material, it was possible to improve the texture to be light and crisp, but it was not possible to sufficiently improve the color tone.
In order to solve such problems, the starchy raw materials and various auxiliary raw materials used in the production of flower paste have been devised. For example, Patent Document 1 discloses a flower paste containing modified starch and / or high amylose starch and heat-treated wheat flour. Patent Document 2 discloses a paste-like food such as a flower paste containing modified starch having a specific degree of cross-linked etherification or degree of cross-linking esterification. Patent Document 3 discloses a paste-like food such as a flower paste using slightly fermented lactic acid fermented milk. Patent Document 4 discloses wheat flour for flower pastes having a specific degree of pregelatinization and a specific viscosity. All of them are excellent technologies, but the market demands are high and further improvement is required.
本発明は、粉っぽさが低減され、滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストを提供することを目的とする。さらに本発明は、冷蔵又は冷凍保存後であっても粉っぽさが低減され、滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストを提供することを目的とする。
An object of the present invention is to provide a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Furthermore, the present invention provides a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color even after refrigerated or frozen storage. The purpose.
本発明者らは、上記課題を解決するため鋭意検討を重ねた結果、フラワーペーストの製造において、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（以下、「ＧＡ－ＳＸ小麦粉」と称する場合がある）を使用すると、粉っぽさが低減され、滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストが得られること、また冷蔵又は冷凍保存後であっても粉っぽさが低減され、滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストが得られることを見出し、本発明を完成した。
As a result of diligent studies to solve the above problems, the present inventors did not lack the enzymatic activity of GBSSI-A1 and lacked the enzymatic activity of GBSSI-B1 and GBSSI-D1 in the production of flower paste. Wheat flour obtained by milling a harvest of wheat lacking any two enzyme activities of SSIIa-A1, SSIIa-B1 and SSIIa-D1 (hereinafter referred to as "GA-SX flour"). In some cases), the powderiness is reduced, smooth and melts in the mouth, has a light texture, and a bright and glossy flower paste can be obtained, and after refrigeration or frozen storage. However, the present invention has been completed by finding that a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color can be obtained.
すなわち、本発明は、以下の態様を包含する。
［１］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含有する、フラワーペースト。
［２］前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、前記［１］記載のフラワーペースト。
［３］さらに卵黄を含む、前記［１］又は［２］に記載のフラワーペースト。
［４］さらに油脂を含む、前記［１］～［３］のいずれか１項に記載のフラワーペースト。
［５］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含む澱粉質原料及び水分を含む原料混合物を加熱する工程を含む、フラワーペーストの製造方法。
［６］前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、前記［５］に記載のフラワーペーストの製造方法。
［７］前記原料混合物がさらに卵黄を含む、前記［５］又は［６］に記載のフラワーペーストの製造方法。
［８］前記原料混合物がさらに油脂を含む、前記［５］～［７］のいずれか１項に記載のフラワーペーストの製造方法。 That is, the present invention includes the following aspects.
[1] The enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient. A flower paste containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity.
[2] The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1. -The flower paste according to the above [1], which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of B1 and SSIIa-D1.
[3] The flower paste according to the above [1] or [2], which further contains egg yolk.
[4] The flower paste according to any one of the above [1] to [3], which further contains fats and oils.
[5] The enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient. A method for producing a flower paste, which comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity and a raw material mixture containing water.
[6] The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1. The method for producing a flower paste according to the above [5], which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of -B1 and SSIIa-D1.
[7] The method for producing a flower paste according to the above [5] or [6], wherein the raw material mixture further contains egg yolk.
[8] The method for producing a flower paste according to any one of [5] to [7] above, wherein the raw material mixture further contains fats and oils.
［１］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含有する、フラワーペースト。
［２］前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、前記［１］記載のフラワーペースト。
［３］さらに卵黄を含む、前記［１］又は［２］に記載のフラワーペースト。
［４］さらに油脂を含む、前記［１］～［３］のいずれか１項に記載のフラワーペースト。
［５］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含む澱粉質原料及び水分を含む原料混合物を加熱する工程を含む、フラワーペーストの製造方法。
［６］前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、前記［５］に記載のフラワーペーストの製造方法。
［７］前記原料混合物がさらに卵黄を含む、前記［５］又は［６］に記載のフラワーペーストの製造方法。
［８］前記原料混合物がさらに油脂を含む、前記［５］～［７］のいずれか１項に記載のフラワーペーストの製造方法。 That is, the present invention includes the following aspects.
[1] The enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient. A flower paste containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity.
[2] The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1. -The flower paste according to the above [1], which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of B1 and SSIIa-D1.
[3] The flower paste according to the above [1] or [2], which further contains egg yolk.
[4] The flower paste according to any one of the above [1] to [3], which further contains fats and oils.
[5] The enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient. A method for producing a flower paste, which comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity and a raw material mixture containing water.
[6] The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1. The method for producing a flower paste according to the above [5], which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of -B1 and SSIIa-D1.
[7] The method for producing a flower paste according to the above [5] or [6], wherein the raw material mixture further contains egg yolk.
[8] The method for producing a flower paste according to any one of [5] to [7] above, wherein the raw material mixture further contains fats and oils.
本発明によれば、粉っぽさが低減され、滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストを提供することができる。また本発明によれば、冷蔵又は冷凍保存後であっても滑らかで口溶けが良く、軽い食感をしており、明るく艶のある色調をしたフラワーペーストを提供することができる。
According to the present invention, it is possible to provide a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Further, according to the present invention, it is possible to provide a flower paste which is smooth, melts well in the mouth, has a light texture, and has a bright and glossy color tone even after refrigerated or frozen storage.
本発明において「フラワーペースト」とは、小麦粉や澱粉、化学変性させた澱粉誘導体等の澱粉質原料及び水分を必須成分とし、任意に糖類、油脂、乳製品、卵類、チョコレート、果肉や果汁等を加えた原料混合物を加熱してペースト状にしたものをいう。フラワーペーストの例としては、卵を加えたカスタードやチョコレートを加えたチョコ風味スプレッド、ヨーグルトを加えたヨーグルトクリーム、ブルーベリーなどの果肉や果汁を加えたフルーツクリーム等が挙げられる。フラワーペーストは、パン類やケーキ類、菓子類等のベーカリー製品のフィリング材、トッピング材、スプレッド材として広範に使用される。
In the present invention, the "flower paste" contains starchy raw materials such as wheat flour, starch, and chemically modified starch derivative and water as essential components, and optionally sugars, fats and oils, dairy products, eggs, chocolate, fruit meat, fruit juice, etc. The mixture of raw materials to which is added is heated to form a paste. Examples of flower pastes include custard with eggs, chocolate-flavored spreads with chocolate, yogurt cream with yogurt, fruit cream with pulp and juice such as blueberries, and the like. Flower paste is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectioneries.
本発明のフラワーペーストは、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含んでいる。
普通系コムギは、異質６倍体であり、その染色体には同祖染色体であるＡ、Ｂ、Ｄの３つのゲノムがそれぞれ１～７番まで存在する（１Ａ～７Ａ、１Ｂ～７Ｂ、１Ｄ～７Ｄ）。
「ＧＢＳＳＩ」とは、アミロースの合成に関与する顆粒結合性澱粉合成酵素であり、ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１、ＧＢＳＳＩ－Ｄ１が、それぞれ７Ａ、４Ａ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
「ＳＳＩＩａ」とは、アミロペクチンの分岐鎖合成に関与する澱粉合成酵素であり、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１、ＳＳＩＩａ－Ｄ１が、それぞれ７Ａ、７Ｂ、７Ｄ染色体上に座乗する遺伝子によってコードされている。 The flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is among SSIIa-A1, SSIIa-B1 and SSIIa-D1. It contains wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two enzyme activities.
Ordinary wheat is an allohexaploid, and its chromosomes have three genomes, A, B, and D, which are homologous chromosomes, 1 to 7 (1A to 7A, 1B to 7B, 1D to each). 7D).
"GBSSI" is a granule-binding starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1 and GBSSI-D1 are encoded by genes located on the 7A, 4A and 7D chromosomes, respectively. ing.
"SSIIa" is a starch synthase involved in the synthesis of branched chains of amylopectin, in which SSIIa-A1, SSIIa-B1 and SSIIa-D1 are encoded by genes located on the 7A, 7B and 7D chromosomes, respectively. There is.
普通系コムギは、異質６倍体であり、その染色体には同祖染色体であるＡ、Ｂ、Ｄの３つのゲノムがそれぞれ１～７番まで存在する（１Ａ～７Ａ、１Ｂ～７Ｂ、１Ｄ～７Ｄ）。
「ＧＢＳＳＩ」とは、アミロースの合成に関与する顆粒結合性澱粉合成酵素であり、ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１、ＧＢＳＳＩ－Ｄ１が、それぞれ７Ａ、４Ａ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
「ＳＳＩＩａ」とは、アミロペクチンの分岐鎖合成に関与する澱粉合成酵素であり、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１、ＳＳＩＩａ－Ｄ１が、それぞれ７Ａ、７Ｂ、７Ｄ染色体上に座乗する遺伝子によってコードされている。 The flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is among SSIIa-A1, SSIIa-B1 and SSIIa-D1. It contains wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two enzyme activities.
Ordinary wheat is an allohexaploid, and its chromosomes have three genomes, A, B, and D, which are homologous chromosomes, 1 to 7 (1A to 7A, 1B to 7B, 1D to each). 7D).
"GBSSI" is a granule-binding starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1 and GBSSI-D1 are encoded by genes located on the 7A, 4A and 7D chromosomes, respectively. ing.
"SSIIa" is a starch synthase involved in the synthesis of branched chains of amylopectin, in which SSIIa-A1, SSIIa-B1 and SSIIa-D1 are encoded by genes located on the 7A, 7B and 7D chromosomes, respectively. There is.
「酵素活性を欠損する」とは、コムギ植物体内で正常な酵素活性を有するタンパク質が機能していないこと、好ましくは正常な酵素活性を有するタンパク質が発現していないことをいう。具体的には、遺伝子配列の変異（一つ又は複数の塩基の置換、欠失、挿入、逆位、転座などの変異をいい、遺伝子領域全体の欠失も含む）、ｍＲＮＡ転写の欠損、タンパク質翻訳の欠損、コムギ植物体内での酵素活性の阻害などの態様が挙げられ、野生型の酵素活性の１０％未満、好ましくは５％未満、より好ましくは１％未満にまで酵素活性が低下ないし欠失していれば、いずれの態様であってもよい。
"Defective enzyme activity" means that a protein having normal enzyme activity is not functioning in a wheat plant, and preferably a protein having normal enzyme activity is not expressed. Specifically, mutations in the gene sequence (mutations such as substitution, deletion, insertion, inversion, translocation, etc. of one or more bases, including deletion of the entire gene region), deletion of mRNA transcription, Examples include protein translation deficiency and inhibition of enzymatic activity in wheat plants, and the enzymatic activity does not decrease to less than 10%, preferably less than 5%, more preferably less than 1% of wild-type enzymatic activity. Any aspect may be used as long as it is deleted.
ＧＡ－ＳＸ小麦粉としては、酵素活性を欠損した２種類のＳＳＩＩａの組み合わせにより、以下の小麦粉が挙げられる。
ＧＡ－ＳＡ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＢ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｂ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＤ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｄ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｂ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉。
これらのうち、ＧＡ－ＳＡ小麦粉が好ましい。
ＧＡ－ＳＸ小麦粉は、公知の方法、例えば、特開２０１３－１８８２０６号記載の方法に従って、製造することができる。 Examples of GA-SX flour include the following flours depending on the combination of two types of SSIIa lacking enzyme activity.
GA-SA flour: does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1 and does not lack the enzymatic activity of SSIIa-B1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SB wheat flour: does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-B1 and does not lack the enzymatic activity of SSIIa-A1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SD wheat flour: does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-D1 and does not lack the enzymatic activity of SSIIa-A1. And wheat flour obtained by milling a harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Of these, GA-SA flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
ＧＡ－ＳＡ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＢ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｂ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＤ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｄ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｂ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉。
これらのうち、ＧＡ－ＳＡ小麦粉が好ましい。
ＧＡ－ＳＸ小麦粉は、公知の方法、例えば、特開２０１３－１８８２０６号記載の方法に従って、製造することができる。 Examples of GA-SX flour include the following flours depending on the combination of two types of SSIIa lacking enzyme activity.
GA-SA flour: does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1 and does not lack the enzymatic activity of SSIIa-B1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SB wheat flour: does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-B1 and does not lack the enzymatic activity of SSIIa-A1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SD wheat flour: does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-D1 and does not lack the enzymatic activity of SSIIa-A1. And wheat flour obtained by milling a harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Of these, GA-SA flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
フラワーペーストは、ＧＡ－ＳＸ小麦粉に加え、さらに他の小麦粉を含んでいてもよい。他の小麦粉としてはＧＡ－ＳＸ小麦以外の小麦から製粉した小麦粉であれば特に限定はない。例えば、ＧＢＳＳＩ（ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１）及びＳＳＩＩａ（ＳＳＩＩａ－Ａ１，ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１）の６種の酵素活性の欠損の組み合わせ（ただし、ＧＡ－ＳＸを除く）で酵素活性を欠損した小麦並びにＧＢＳＳＩ及びＳＳＩＩａの何れの酵素活性も欠損していない小麦から製粉した小麦粉が挙げられる。あるいは一般に使用される、強力粉、中力粉、薄力粉、及びそれらの混合物であってよい。
The flower paste may contain other wheat flour in addition to the GA-SX flour. The other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat. For example, a combination of six enzyme activity deficiencies of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX). Examples thereof include wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity. Alternatively, it may be a commonly used strong flour, medium-strength flour, weak flour, or a mixture thereof.
フラワーペーストに含まれる澱粉質原料全量に対するＧＡ－ＳＡ小麦粉の使用量は好ましくは５質量％以上であり、さらに好ましくは２０～９０質量％であり、より好ましくは４０～８０質量％である。
The amount of GA-SA wheat flour used with respect to the total amount of starchy raw material contained in the flower paste is preferably 5% by mass or more, more preferably 20 to 90% by mass, and even more preferably 40 to 80% by mass.
本発明のフラワーペーストの水分量は、フラワーペーストに含まれる澱粉質原料全量を１００質量部とした場合、好ましくは５００～２０００質量部、さらに好ましくは１０００～１５００質量部である。ここでいう水分は、水として添加するものだけではなく、牛乳、果汁等の液状の原料に含まれる水分も含まれる。
The water content of the flower paste of the present invention is preferably 500 to 2000 parts by mass, and more preferably 1000 to 1500 parts by mass, assuming that the total amount of the starchy raw material contained in the flower paste is 100 parts by mass. The water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
本発明のフラワーペーストは、さらに卵黄を含むことができる。フラワーペーストに含まれる澱粉質原料全量を１００質量部とした場合、かかる質量に対する卵黄の使用量は好ましくは１００～５００質量部、さらに好ましくは１５０～２５０質量部である。
The flower paste of the present invention can further contain egg yolk. When the total amount of starchy raw material contained in the flower paste is 100 parts by mass, the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
本発明のフラワーペーストは、さらに油脂を含むことができる。油脂としてはショートニング、ラード、マーガリン、バター、液状油等、通常フラワーペーストの製造に使用されるものであれば特に限定されない。フラワーペーストに含まれる澱粉質原料全量を１００質量部とした場合に対する油脂の使用量は好ましくは１００～５００質量部、さらに好ましくは２００～３００質量部である。
The flower paste of the present invention can further contain fats and oils. The fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil. When the total amount of starchy raw material contained in the flower paste is 100 parts by mass, the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
本発明のフラワーペーストは、さらに他の原料として、通常フラワーペーストの製造に使用される原料であればいずれも配合することができ、例えば、澱粉質原料としてＧＡ－ＳＸ小麦粉以外の標準的な小麦粉（ＧＡ－ＳＸ小麦粉とは異なるＧＢＳＳＩ及びＳＳＩＩａの酵素活性欠損パターンを示す小麦粉あるいはそれらの酵素活性を欠損していない小麦粉）、ライ麦粉、コーンフラワー、大麦粉、米粉などの穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉などの生澱粉；生澱粉をα化、エーテル化、エステル化、アセチル化、架橋処理等を行った変性澱粉等を使用することができ、副原料としてブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；卵黄、卵白、全卵及びそれらを粉末化したものやその他の卵に由来する成分である卵成分；粉乳、脱脂粉乳、大豆粉乳等の乳成分；乳化剤；食塩等の無機塩類；ココア；チョコレート；コーヒー；果肉；果汁；保存料；香料；香辛料；ビタミン等の強化剤等を使用することができる。
The flower paste of the present invention can be blended as yet any other raw material as long as it is a raw material usually used for producing flower paste. For example, standard wheat flour other than GA-SX wheat flour as a starchy raw material can be blended. (GBSSI and SSIIa enzyme activity deficient patterns different from GA-SX wheat flour or wheat flour not deficient in their enzyme activity), rye flour, cornflower, barley flour, rice flour and other grains; tapioca starch, Raw starch such as potato starch, corn starch, waxy corn starch, wheat starch; modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used, and glucose can be used as an auxiliary raw material. , Sugars such as fructose, lactose, sugar, isomaltose; egg components such as egg yolk, egg white, whole egg and powdered products of them and other egg-derived components; milk components such as powdered milk, defatted powdered milk, and soybean powdered milk. ; Emulsifiers; inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; fortifiers such as vitamins and the like can be used.
本発明のフラワーペーストは製造後すぐ、または室温、冷蔵又は冷凍保存後にそのまままたは解凍して使用することができる。本発明のフラワーペーストは、冷凍されていても良い。
The flower paste of the present invention can be used immediately after production, or as it is or after thawing after storage at room temperature, refrigeration or freezing. The flower paste of the present invention may be frozen.
本発明のフラワーペーストの製造方法は、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含む澱粉質原料及び水分を含む原料混合物を加熱する工程を含む。
ここで「ＧＡ－ＳＸ小麦粉」の定義は上述の通りであり、本発明のフラワーペーストの製造方法においてＧＡ－ＳＡ小麦粉が好ましい。
本発明のフラワーペーストの製造方法において、原料混合物は加熱工程に供する原料を意味し、澱粉質原料と水分を必須成分として含む。ここで澱粉質原料は、穀粉類、澱粉、化学変性させた澱粉誘導体（変性澱粉）を意味する。 The method for producing a flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and also lacks SSIIa-A1, SSIIa-B1 and SSIIa-D1. It comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two of the enzyme activities and a raw material mixture containing water.
Here, the definition of "GA-SX flour" is as described above, and GA-SA flour is preferable in the method for producing a flower paste of the present invention.
In the method for producing a flower paste of the present invention, the raw material mixture means a raw material to be used in a heating step, and contains a starchy raw material and water as essential components. Here, the starchy raw material means flours, starches, and chemically modified starch derivatives (modified starches).
ここで「ＧＡ－ＳＸ小麦粉」の定義は上述の通りであり、本発明のフラワーペーストの製造方法においてＧＡ－ＳＡ小麦粉が好ましい。
本発明のフラワーペーストの製造方法において、原料混合物は加熱工程に供する原料を意味し、澱粉質原料と水分を必須成分として含む。ここで澱粉質原料は、穀粉類、澱粉、化学変性させた澱粉誘導体（変性澱粉）を意味する。 The method for producing a flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and also lacks SSIIa-A1, SSIIa-B1 and SSIIa-D1. It comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two of the enzyme activities and a raw material mixture containing water.
Here, the definition of "GA-SX flour" is as described above, and GA-SA flour is preferable in the method for producing a flower paste of the present invention.
In the method for producing a flower paste of the present invention, the raw material mixture means a raw material to be used in a heating step, and contains a starchy raw material and water as essential components. Here, the starchy raw material means flours, starches, and chemically modified starch derivatives (modified starches).
本発明のフラワーペーストの製造方法において、澱粉質原料はＧＡ－ＳＸ小麦粉に加え、さらに他の小麦粉を含んでいてもよい。他の小麦粉としてはＧＡ－ＳＸ小麦以外の小麦から製粉した小麦粉であれば特に限定はない。例えば、ＧＢＳＳＩ（ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１）及びＳＳＩＩａ（ＳＳＩＩａ－Ａ１，ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１）の６種の酵素活性の欠損の組み合わせ（ただし、ＧＡ－ＳＸを除く）で酵素活性を欠損した小麦並びにＧＢＳＳＩ及びＳＳＩＩａの何れの酵素活性も欠損していない小麦から製粉した小麦粉が挙げられる。あるいは一般に使用される、強力粉、中力粉、薄力粉、及びそれらの混合物であってよい。澱粉質原料は好ましくはＧＡ－ＳＸ小麦粉と他の小麦粉の組み合わせからなる。澱粉質原料には、澱粉及び化学変性させた澱粉誘導体を含まないことが好ましい。また好ましくは澱粉質原料はＧＡ－ＳＸ小麦粉からなる。
In the method for producing a flower paste of the present invention, the starchy raw material may contain other wheat flour in addition to GA-SX wheat flour. The other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat. For example, a combination of six enzyme activity deficiencies of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX). Examples thereof include wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity. Alternatively, it may be a commonly used strong flour, medium-strength flour, weak flour, or a mixture thereof. The starchy raw material preferably consists of a combination of GA-SX flour and other flour. The starchy raw material preferably does not contain starch and chemically modified starch derivatives. The starchy raw material preferably consists of GA-SX wheat flour.
本発明のフラワーペーストの製造方法において、澱粉質原料全量に対するＧＡ－ＳＡ小麦粉の使用量は好ましくは５質量％以上であり、さらに好ましくは２０～９０質量％であり、より好ましくは４０～８０質量％である。
In the method for producing a flower paste of the present invention, the amount of GA-SA wheat flour used is preferably 5% by mass or more, more preferably 20 to 90% by mass, and more preferably 40 to 80% by mass with respect to the total amount of starchy raw materials. %.
本発明のフラワーペーストの製造方法において、原料混合物における水分量は、澱粉質原料全量を１００質量部とした場合、好ましくは５００～２０００質量部、さらに好ましくは１０００～１５００質量部である。ここでいう水分は、水として添加するものだけではなく、牛乳、果汁等の液状の原料に含まれる水分も含まれる。
In the method for producing a flower paste of the present invention, the water content in the raw material mixture is preferably 500 to 2000 parts by mass, more preferably 1000 to 1500 parts by mass, when the total amount of the starchy raw material is 100 parts by mass. The water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
本発明のフラワーペーストの製造方法において、原料混合物はさらに卵黄を含むことができる。フラワーペーストに含まれる澱粉質原料全量を１００質量部とした場合、かかる質量に対する卵黄の使用量は好ましくは１００～５００質量部、さらに好ましくは１５０～２５０質量部である。
In the method for producing a flower paste of the present invention, the raw material mixture can further contain egg yolk. When the total amount of starchy raw material contained in the flower paste is 100 parts by mass, the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
本発明のフラワーペーストの製造方法において、原料混合物は、さらに油脂を含むことができる。油脂としてはショートニング、ラード、マーガリン、バター、液状油等、通常フラワーペーストの製造に使用されるものであれば特に限定されない。澱粉質原料全量を１００質量部とした場合に対する油脂の使用量は好ましくは１００～５００質量部、さらに好ましくは２００～３００質量部である。
In the method for producing a flower paste of the present invention, the raw material mixture can further contain fats and oils. The fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil. When the total amount of the starchy raw material is 100 parts by mass, the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
本発明のフラワーペーストの製造方法において、さらに他の原料として、通常フラワーペーストの製造に使用される原料であればいずれも配合することができ、例えば、澱粉質原料としてＧＡ－ＳＸ小麦粉以外の標準的な小麦粉（ＧＡ－ＳＸ小麦粉とは異なるＧＢＳＳＩ及びＳＳＩＩａの酵素活性欠損パターンを示す小麦粉あるいはそれらの酵素活性を欠損していない小麦粉）、ライ麦粉、コーンフラワー、大麦粉、米粉などの穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉などの生澱粉；生澱粉をα化、エーテル化、エステル化、アセチル化、架橋処理等を行った変性澱粉等を使用することができ、副原料としてブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；卵黄、卵白、全卵及びそれらを粉末化したものやその他の卵に由来する成分である卵成分；粉乳、脱脂粉乳、大豆粉乳等の乳成分；乳化剤；食塩等の無機塩類；ココア；チョコレート；コーヒー；果肉；果汁；保存料；香料；香辛料；ビタミン等の強化剤等を使用することができる。
In the method for producing flower paste of the present invention, any raw material usually used for producing flower paste can be blended as another raw material, for example, a standard other than GA-SX wheat flour as a starchy raw material. Starch (starch showing a GBSSI and SSIIa enzyme activity deficiency pattern different from GA-SX starch or starch not deficient in their enzyme activity), rye starch, cornstarch, barley starch, rice flour and other starches; Raw starch such as tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat starch; modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used. Sugars such as starch, fructose, lactose, sugar, isomaltose as raw materials; egg yolk, egg white, whole egg and egg components derived from those powders and other eggs; powdered milk, defatted powdered milk, soybean powdered milk, etc. Milk components; emulsifiers; inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; enhancers such as vitamins and the like can be used.
本発明のフラワーペーストの製造方法において、原料混合物を加熱する工程について、加熱温度等の条件は原料混合物に含まれる澱粉質原料の種類や水分量によって適宜調整することが可能であり、例えば澱粉質原料が小麦粉を主成分とするものであれば、原料混合物を好ましくは撹拌しながら５０～１００℃に加熱することにより行うことができる。加熱により澱粉質原料に含まれる澱粉の糊化が起き、ペーストを調製することができる。
In the method for producing a flower paste of the present invention, regarding the step of heating the raw material mixture, conditions such as heating temperature can be appropriately adjusted depending on the type and water content of the starchy raw material contained in the raw material mixture, for example, starchy material. If the raw material is mainly composed of starch, the raw material mixture can be preferably heated to 50 to 100 ° C. with stirring. By heating, the starch contained in the starchy raw material is gelatinized, and a paste can be prepared.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。
Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited to these Examples.
＜製造例１：カスタードクリームの製造＞
（１）卵黄６０質量部と砂糖８０質量部とをボウルに投入し、全体が白色を帯びるまでホイッパーで十分にすり混ぜた。
（２）更に、ボウルに標準的な小麦粉（薄力粉、日本製粉株式会社製ハート）３０質量部を篩い入れ均質になるまで混合した。
（３）沸騰直前（９０～９５℃）まで加熱した牛乳３５０質量部を卵黄が凝固しないように少しずつ加えながら手早くかき混ぜて溶きのばした。
（４）１４メッシュの篩を通して鍋に移し入れ、中火で加熱しながら木ベラで素早くかき混ぜ、全体的にとろみが出てフツフツと表面に大き目の気泡がでてきたら弱火にしてかき混ぜ続け、クリーム状になるまで煮た。
（５）金属性バットに広げてラップで表面を覆い、粗熱を取った後冷蔵庫で冷却した。
（６）全量をミキサーに移し入れ、生クリーム１５０質量部を添加し、ミキサーで中速５分間均質化すると共に含気させ、冷蔵庫で１時間ねかせてカスタードクリームを得た。
（７）ねかせたカスタードクリームを－４０℃で急速冷凍し、－２０℃で７日間して冷凍カスタードクリームを得た。 <Manufacturing example 1: Production of custard cream>
(1) 60 parts by mass of egg yolk and 80 parts by mass of sugar were put into a bowl and thoroughly mixed with a whipper until the whole became white.
(2) Further, 30 parts by mass of standard wheat flour (soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.) was sieved into a bowl and mixed until homogeneous.
(3) 350 parts by mass of milk heated to just before boiling (90 to 95 ° C.) was added little by little so that the egg yolk did not coagulate, and the mixture was quickly stirred to dissolve.
(4) Transfer to a pan through a 14-mesh sieve, stir quickly with a wooden spatula while heating on medium heat, and when the whole becomes thick and large bubbles appear on the surface, reduce the heat to low and continue to stir, cream. Boiled until it became a shape.
(5) It was spread on a metal vat, covered with a wrap, and after removing rough heat, it was cooled in a refrigerator.
(6) The whole amount was transferred to a mixer, 150 parts by mass of fresh cream was added, homogenized with a mixer at medium speed for 5 minutes and aerated, and allowed to stand in a refrigerator for 1 hour to obtain custard cream.
(7) The aged custard cream was rapidly frozen at −40 ° C. and allowed to obtain frozen custard cream at −20 ° C. for 7 days.
（１）卵黄６０質量部と砂糖８０質量部とをボウルに投入し、全体が白色を帯びるまでホイッパーで十分にすり混ぜた。
（２）更に、ボウルに標準的な小麦粉（薄力粉、日本製粉株式会社製ハート）３０質量部を篩い入れ均質になるまで混合した。
（３）沸騰直前（９０～９５℃）まで加熱した牛乳３５０質量部を卵黄が凝固しないように少しずつ加えながら手早くかき混ぜて溶きのばした。
（４）１４メッシュの篩を通して鍋に移し入れ、中火で加熱しながら木ベラで素早くかき混ぜ、全体的にとろみが出てフツフツと表面に大き目の気泡がでてきたら弱火にしてかき混ぜ続け、クリーム状になるまで煮た。
（５）金属性バットに広げてラップで表面を覆い、粗熱を取った後冷蔵庫で冷却した。
（６）全量をミキサーに移し入れ、生クリーム１５０質量部を添加し、ミキサーで中速５分間均質化すると共に含気させ、冷蔵庫で１時間ねかせてカスタードクリームを得た。
（７）ねかせたカスタードクリームを－４０℃で急速冷凍し、－２０℃で７日間して冷凍カスタードクリームを得た。 <Manufacturing example 1: Production of custard cream>
(1) 60 parts by mass of egg yolk and 80 parts by mass of sugar were put into a bowl and thoroughly mixed with a whipper until the whole became white.
(2) Further, 30 parts by mass of standard wheat flour (soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.) was sieved into a bowl and mixed until homogeneous.
(3) 350 parts by mass of milk heated to just before boiling (90 to 95 ° C.) was added little by little so that the egg yolk did not coagulate, and the mixture was quickly stirred to dissolve.
(4) Transfer to a pan through a 14-mesh sieve, stir quickly with a wooden spatula while heating on medium heat, and when the whole becomes thick and large bubbles appear on the surface, reduce the heat to low and continue to stir, cream. Boiled until it became a shape.
(5) It was spread on a metal vat, covered with a wrap, and after removing rough heat, it was cooled in a refrigerator.
(6) The whole amount was transferred to a mixer, 150 parts by mass of fresh cream was added, homogenized with a mixer at medium speed for 5 minutes and aerated, and allowed to stand in a refrigerator for 1 hour to obtain custard cream.
(7) The aged custard cream was rapidly frozen at −40 ° C. and allowed to obtain frozen custard cream at −20 ° C. for 7 days.
＜評価例１：カスタードクリームの評価＞
製造例１（６）で得られたカスタードクリームを室温に戻し、又は製造例１（７）で得られた冷凍カスタードクリームを室温解凍して室温に戻し、熟練パネラー１０名により評価基準表１に従って評価した。なお、標準的な小麦粉を使用して製造例１に従って製造したカスタードクリームの評点を３点とした。 <Evaluation example 1: Evaluation of custard cream>
The custard cream obtained in Production Example 1 (6) was returned to room temperature, or the frozen custard cream obtained in Production Example 1 (7) was thawed at room temperature and returned to room temperature, and 10 skilled panelists performed according to Evaluation Criteria Table 1. evaluated. The custard cream produced according to Production Example 1 using standard wheat flour was given a score of 3.
製造例１（６）で得られたカスタードクリームを室温に戻し、又は製造例１（７）で得られた冷凍カスタードクリームを室温解凍して室温に戻し、熟練パネラー１０名により評価基準表１に従って評価した。なお、標準的な小麦粉を使用して製造例１に従って製造したカスタードクリームの評点を３点とした。 <Evaluation example 1: Evaluation of custard cream>
The custard cream obtained in Production Example 1 (6) was returned to room temperature, or the frozen custard cream obtained in Production Example 1 (7) was thawed at room temperature and returned to room temperature, and 10 skilled panelists performed according to Evaluation Criteria Table 1. evaluated. The custard cream produced according to Production Example 1 using standard wheat flour was given a score of 3.
評価基準 表１
Evaluation Criteria Table 1
＜試験例１：カスタードクリームにおけるＧＡ－ＳＡ小麦粉の影響＞
表１記載の割合（カスタードクリームに使用する小麦粉の全量に対する質量％）で、小麦粉の一部又は全部をＧＡ－ＳＡ小麦粉または変性澱粉に置き換えた以外は製造例１に従ってカスタードクリームを製造し、評価例１に従って評価した。
実施例１～５において、ＧＡ－ＳＡ小麦粉の含有量が高くなるに従って明るく艶のある色調になり、軽く滑らかでもたつきがなく速やかに溶け消え、粉っぽさのない食感になった。ＧＡ－ＳＡ小麦粉の含有量が高くになるにつれてカスタードクリームが軟らかくなる傾向であったが、９０質量％以上のＧＡ－ＳＡ小麦粉を含む実施例４及び５においても、スプーンやヘラでの触感に問題はなく、フィリング材やスプレッド材として十分に使用できるものであった。標準的な小麦粉のみを使用した比較例１では、やや粉っぽさが感じられた。変性澱粉を含む比較例２では、口溶けは比較例１と大差なく、やや柔らかくもたつきのない食感となり、粉っぽさが少ない食感となったが、くすみがあり艶のない色調になり、風味に乏しいものであった。未変性澱粉を含む比較例３では、粉っぽさが少ない食感となったものの、ねっとりとベタ付きがあり、硬くて重いもたつきがある食感となり、くすみがあり艶のない色調であった。 <Test Example 1: Effect of GA-SA flour on custard cream>
Custard cream was produced and evaluated according to Production Example 1 except that a part or all of the flour was replaced with GA-SA flour or modified starch at the ratio shown in Table 1 (mass% with respect to the total amount of wheat flour used for the custard cream). It was evaluated according to Example 1.
In Examples 1 to 5, as the content of GA-SA wheat flour increased, the color became brighter and glossier, and even though it was light and smooth, it quickly melted away without any slack, and the texture became non-powdered. The custard cream tended to become softer as the content of GA-SA flour increased, but even in Examples 4 and 5 containing 90% by mass or more of GA-SA flour, there was a problem with the feel with a spoon or spatula. It was not enough to be used as a filling material or a spread material. In Comparative Example 1 in which only standard wheat flour was used, a slightly powdery taste was felt. In Comparative Example 2 containing the modified starch, the melting in the mouth was not much different from that in Comparative Example 1, and the texture was slightly soft and not loose, and the texture was less powdery, but the color was dull and dull. It had a poor flavor. In Comparative Example 3 containing unmodified starch, although the texture was less powdery, it had a sticky and sticky texture, and had a hard and heavy texture, and had a dull and dull color tone. ..
表１記載の割合（カスタードクリームに使用する小麦粉の全量に対する質量％）で、小麦粉の一部又は全部をＧＡ－ＳＡ小麦粉または変性澱粉に置き換えた以外は製造例１に従ってカスタードクリームを製造し、評価例１に従って評価した。
実施例１～５において、ＧＡ－ＳＡ小麦粉の含有量が高くなるに従って明るく艶のある色調になり、軽く滑らかでもたつきがなく速やかに溶け消え、粉っぽさのない食感になった。ＧＡ－ＳＡ小麦粉の含有量が高くになるにつれてカスタードクリームが軟らかくなる傾向であったが、９０質量％以上のＧＡ－ＳＡ小麦粉を含む実施例４及び５においても、スプーンやヘラでの触感に問題はなく、フィリング材やスプレッド材として十分に使用できるものであった。標準的な小麦粉のみを使用した比較例１では、やや粉っぽさが感じられた。変性澱粉を含む比較例２では、口溶けは比較例１と大差なく、やや柔らかくもたつきのない食感となり、粉っぽさが少ない食感となったが、くすみがあり艶のない色調になり、風味に乏しいものであった。未変性澱粉を含む比較例３では、粉っぽさが少ない食感となったものの、ねっとりとベタ付きがあり、硬くて重いもたつきがある食感となり、くすみがあり艶のない色調であった。 <Test Example 1: Effect of GA-SA flour on custard cream>
Custard cream was produced and evaluated according to Production Example 1 except that a part or all of the flour was replaced with GA-SA flour or modified starch at the ratio shown in Table 1 (mass% with respect to the total amount of wheat flour used for the custard cream). It was evaluated according to Example 1.
In Examples 1 to 5, as the content of GA-SA wheat flour increased, the color became brighter and glossier, and even though it was light and smooth, it quickly melted away without any slack, and the texture became non-powdered. The custard cream tended to become softer as the content of GA-SA flour increased, but even in Examples 4 and 5 containing 90% by mass or more of GA-SA flour, there was a problem with the feel with a spoon or spatula. It was not enough to be used as a filling material or a spread material. In Comparative Example 1 in which only standard wheat flour was used, a slightly powdery taste was felt. In Comparative Example 2 containing the modified starch, the melting in the mouth was not much different from that in Comparative Example 1, and the texture was slightly soft and not loose, and the texture was less powdery, but the color was dull and dull. It had a poor flavor. In Comparative Example 3 containing unmodified starch, although the texture was less powdery, it had a sticky and sticky texture, and had a hard and heavy texture, and had a dull and dull color tone. ..
表１
*カスタードクリームに使用する澱粉質原料の全量に対する質量％
標準的な小麦粉：薄力粉（日本製粉社製ハート）
変性澱粉：ヒドロキシプロピル化リン酸架橋小麦澱粉（株式会社J-オイルミルズ社製ＷＰＯ－１０）
未変性澱粉：コーンスターチ（王子コーンスターチ株式会社製コーンスターチＹ） Table 1
* Mass% of the total amount of starchy ingredients used in custard cream
Standard wheat flour: soft flour (heart made by Nippon Flour Mills)
Modified starch: Hydroxypropylated phosphoric acid cross-linked wheat starch (WPO-10 manufactured by J-Oil Mills Co., Ltd.)
Undenatured starch: Cornstarch (Cornstarch Y manufactured by Oji Cornstarch Co., Ltd.)
標準的な小麦粉：薄力粉（日本製粉社製ハート）
変性澱粉：ヒドロキシプロピル化リン酸架橋小麦澱粉（株式会社J-オイルミルズ社製ＷＰＯ－１０）
未変性澱粉：コーンスターチ（王子コーンスターチ株式会社製コーンスターチＹ） Table 1
Standard wheat flour: soft flour (heart made by Nippon Flour Mills)
Modified starch: Hydroxypropylated phosphoric acid cross-linked wheat starch (WPO-10 manufactured by J-Oil Mills Co., Ltd.)
Undenatured starch: Cornstarch (Cornstarch Y manufactured by Oji Cornstarch Co., Ltd.)
＜試験２ 冷凍カスタードクリームにおけるＧＡ－ＳＡ小麦粉の影響＞
表２記載の割合で小麦粉の一部又は全部をＧＡ－ＳＡ小麦粉に置き換えた以外は製造例１に従って冷凍カスタードクリームを製造し、室温で１時間静置して解凍した後、評価例１に従って評価した。なお、澱粉質原料として標準的な小麦粉のみを使用した冷凍カスタードクリームの評価点を３点とした。
その結果、試験１のカスタードクリームと同様にＧＡ－ＳＡ小麦粉を使用した実施例６から１０は外観、口溶け及び硬さが優れていた。またＧＡ－ＳＡ小麦粉の含有量が高くなるにつれてカスタードクリームが軟らかくなる傾向も同様であったが、９０質量％以上のＧＡ－ＳＡ小麦粉を含む実施例９及び１０においてもカスタードクリームとして問題はなかった。標準的な小麦粉のみを使用した比較例４では、やや粉っぽさが感じられた。変性澱粉を含む比較例５では、口溶けは比較例４と大差なく、やや柔らかくもたつきのない食感となり、粉っぽさが少ない食感となったが、くすみがあり艶のない色調になり、風味に乏しいものであった。未変性澱粉を含む比較例６では、粉っぽさが少ない食感となったものの、ねっとりとベタ付きがあり、硬くて重いもたつきがある食感となり、くすみがあり艶のない色調であった。 <Test 2 Effect of GA-SA flour on frozen custard cream>
Frozen custard cream was produced according to Production Example 1 except that part or all of the flour was replaced with GA-SA wheat flour at the ratio shown in Table 2, allowed to stand at room temperature for 1 hour, thawed, and then evaluated according to Evaluation Example 1. did. The evaluation score of the frozen custard cream using only standard wheat flour as a starchy raw material was set to 3 points.
As a result, Examples 6 to 10 using GA-SA wheat flour as in the custard cream of Test 1 were excellent in appearance, melting in the mouth and hardness. The custard cream tended to become softer as the content of GA-SA flour increased, but there was no problem as custard cream in Examples 9 and 10 containing 90% by mass or more of GA-SA flour. .. In Comparative Example 4 in which only standard wheat flour was used, a slightly powdery taste was felt. In Comparative Example 5 containing the modified starch, the melting in the mouth was not much different from that in Comparative Example 4, and the texture was slightly soft and not loose, and the texture was less powdery, but the color was dull and dull. It had a poor flavor. In Comparative Example 6 containing unmodified starch, although the texture was less powdery, it had a sticky and sticky texture, and had a hard and heavy texture, and had a dull and dull color tone. ..
表２記載の割合で小麦粉の一部又は全部をＧＡ－ＳＡ小麦粉に置き換えた以外は製造例１に従って冷凍カスタードクリームを製造し、室温で１時間静置して解凍した後、評価例１に従って評価した。なお、澱粉質原料として標準的な小麦粉のみを使用した冷凍カスタードクリームの評価点を３点とした。
その結果、試験１のカスタードクリームと同様にＧＡ－ＳＡ小麦粉を使用した実施例６から１０は外観、口溶け及び硬さが優れていた。またＧＡ－ＳＡ小麦粉の含有量が高くなるにつれてカスタードクリームが軟らかくなる傾向も同様であったが、９０質量％以上のＧＡ－ＳＡ小麦粉を含む実施例９及び１０においてもカスタードクリームとして問題はなかった。標準的な小麦粉のみを使用した比較例４では、やや粉っぽさが感じられた。変性澱粉を含む比較例５では、口溶けは比較例４と大差なく、やや柔らかくもたつきのない食感となり、粉っぽさが少ない食感となったが、くすみがあり艶のない色調になり、風味に乏しいものであった。未変性澱粉を含む比較例６では、粉っぽさが少ない食感となったものの、ねっとりとベタ付きがあり、硬くて重いもたつきがある食感となり、くすみがあり艶のない色調であった。 <Test 2 Effect of GA-SA flour on frozen custard cream>
Frozen custard cream was produced according to Production Example 1 except that part or all of the flour was replaced with GA-SA wheat flour at the ratio shown in Table 2, allowed to stand at room temperature for 1 hour, thawed, and then evaluated according to Evaluation Example 1. did. The evaluation score of the frozen custard cream using only standard wheat flour as a starchy raw material was set to 3 points.
As a result, Examples 6 to 10 using GA-SA wheat flour as in the custard cream of Test 1 were excellent in appearance, melting in the mouth and hardness. The custard cream tended to become softer as the content of GA-SA flour increased, but there was no problem as custard cream in Examples 9 and 10 containing 90% by mass or more of GA-SA flour. .. In Comparative Example 4 in which only standard wheat flour was used, a slightly powdery taste was felt. In Comparative Example 5 containing the modified starch, the melting in the mouth was not much different from that in Comparative Example 4, and the texture was slightly soft and not loose, and the texture was less powdery, but the color was dull and dull. It had a poor flavor. In Comparative Example 6 containing unmodified starch, although the texture was less powdery, it had a sticky and sticky texture, and had a hard and heavy texture, and had a dull and dull color tone. ..
表２ 冷凍カスタードクリーム
Table 2 Frozen custard cream
＜製造例２ ヨーグルトクリームの製造＞
（１）水あめ７０質量部、植物油脂６５質量部、砂糖６０質量部、小麦粉３０質量部、発酵乳２５質量部、発酵乳パウダー１２質量部、乳蛋白６質量部、レモン果汁４質量部、増粘多糖類２質量部、香料１質量部、酸味料１質量部、及び水２２２質量部をボウルに入れて、均質になるまでホイッパーで十分に撹拌混合した。
（２）中弱火で加熱しながら木ベラで手早くかき混ぜ、全体的にとろみが出たら弱火にしてかき混ぜ続け、クリーム状になるまで加熱混合した。
（３）金属性バットに広げてラップで表面を覆い、粗熱を取った後、冷蔵庫で１時間寝かせてヨーグルトクリームを得た。 <Manufacturing example 2 Production of yogurt cream>
(1) 70 parts by mass of water candy, 65 parts by mass of vegetable fats and oils, 60 parts by mass of sugar, 30 parts by mass of wheat flour, 25 parts by mass of fermented milk, 12 parts by mass of fermented milk powder, 6 parts by mass of milk protein, 4 parts by mass of lemon juice, increased. 2 parts by mass of viscous polysaccharide, 1 part by mass of fragrance, 1 part by mass of acidulant, and 222 parts by mass of water were placed in a bowl and sufficiently stirred and mixed with a whipper until they became homogeneous.
(2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy.
(3) Spread on a metal vat, cover the surface with a wrap, remove the rough heat, and leave it in the refrigerator for 1 hour to obtain yogurt cream.
（１）水あめ７０質量部、植物油脂６５質量部、砂糖６０質量部、小麦粉３０質量部、発酵乳２５質量部、発酵乳パウダー１２質量部、乳蛋白６質量部、レモン果汁４質量部、増粘多糖類２質量部、香料１質量部、酸味料１質量部、及び水２２２質量部をボウルに入れて、均質になるまでホイッパーで十分に撹拌混合した。
（２）中弱火で加熱しながら木ベラで手早くかき混ぜ、全体的にとろみが出たら弱火にしてかき混ぜ続け、クリーム状になるまで加熱混合した。
（３）金属性バットに広げてラップで表面を覆い、粗熱を取った後、冷蔵庫で１時間寝かせてヨーグルトクリームを得た。 <Manufacturing example 2 Production of yogurt cream>
(1) 70 parts by mass of water candy, 65 parts by mass of vegetable fats and oils, 60 parts by mass of sugar, 30 parts by mass of wheat flour, 25 parts by mass of fermented milk, 12 parts by mass of fermented milk powder, 6 parts by mass of milk protein, 4 parts by mass of lemon juice, increased. 2 parts by mass of viscous polysaccharide, 1 part by mass of fragrance, 1 part by mass of acidulant, and 222 parts by mass of water were placed in a bowl and sufficiently stirred and mixed with a whipper until they became homogeneous.
(2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy.
(3) Spread on a metal vat, cover the surface with a wrap, remove the rough heat, and leave it in the refrigerator for 1 hour to obtain yogurt cream.
＜試験３ ヨーグルトクリームにおけるＧＡ－ＳＡ小麦粉の影響＞
小麦粉として標準的な小麦粉又はＧＡ－ＳＡ小麦粉を使用した以外は製造例２に従ってヨーグルトクリームを製造した。標準的な小麦粉を使用したヨーグルトクリームを３点とし、評価例１に従って評価した。
その結果、ＧＡ－ＳＡ小麦粉を使用した実施例１１は、標準的な小麦粉を使用した比較例７に対して外観、口溶け及び硬さ共に優れ、粉っぽさのないヨーグルトクリームであった。 <Test 3 Effect of GA-SA flour on yogurt cream>
Yogurt cream was produced according to Production Example 2 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A yogurt cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
As a result, Example 11 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 7 using standard wheat flour, and was not powdery.
小麦粉として標準的な小麦粉又はＧＡ－ＳＡ小麦粉を使用した以外は製造例２に従ってヨーグルトクリームを製造した。標準的な小麦粉を使用したヨーグルトクリームを３点とし、評価例１に従って評価した。
その結果、ＧＡ－ＳＡ小麦粉を使用した実施例１１は、標準的な小麦粉を使用した比較例７に対して外観、口溶け及び硬さ共に優れ、粉っぽさのないヨーグルトクリームであった。 <Test 3 Effect of GA-SA flour on yogurt cream>
Yogurt cream was produced according to Production Example 2 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A yogurt cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
As a result, Example 11 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 7 using standard wheat flour, and was not powdery.
表３
Table 3
＜製造例３ ブルーベリークリームの製造＞
（１）水あめ３０質量部、植物油脂６０質量部、砂糖９０質量部、小麦粉２２質量部、ブルーベリー果汁５０質量部、乳蛋白５．５質量部、全粉乳１８質量部、ナチュラルチーズ１７．５質量部、レモン濃縮果汁０．５質量部、ソルビトール１２質量部、酸味料１．５質量部、香料１．５質量部、増粘多糖類１質量部、及び水１９０質量部をボウルに入れて、均質になるまでホイッパーで十分に撹拌混合した。
（２）中弱火で加熱しながら木ベラで素早くかき混ぜ、全体的にとろみが出たら弱火にしてかき混ぜ続け、クリーム状になるまで加熱混合した。
（３）金属性バットに広げてラップで表面を覆い、粗熱を取った後、冷蔵庫で１時間寝かせてブルーベリークリームを得た。 <Manufacturing example 3 Production of blueberry cream>
(1) 30 parts by mass of water candy, 60 parts by mass of vegetable fats and oils, 90 parts by mass of sugar, 22 parts by mass of wheat flour, 50 parts by mass of blueberry juice, 5.5 parts by mass of milk protein, 18 parts by mass of total milk powder, 17.5 parts by mass of natural cheese. , 0.5 parts by mass of lemon concentrated fruit juice, 12 parts by mass of sorbitol, 1.5 parts by mass of acidulant, 1.5 parts by mass of fragrance, 1 part by mass of thickening polysaccharide, and 190 parts by mass of water. Thoroughly stirred and mixed with a whipper until homogeneous.
(2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy.
(3) The surface was covered with a wrap by spreading it on a metal vat, and after removing the rough heat, it was left to stand in a refrigerator for 1 hour to obtain blueberry cream.
（１）水あめ３０質量部、植物油脂６０質量部、砂糖９０質量部、小麦粉２２質量部、ブルーベリー果汁５０質量部、乳蛋白５．５質量部、全粉乳１８質量部、ナチュラルチーズ１７．５質量部、レモン濃縮果汁０．５質量部、ソルビトール１２質量部、酸味料１．５質量部、香料１．５質量部、増粘多糖類１質量部、及び水１９０質量部をボウルに入れて、均質になるまでホイッパーで十分に撹拌混合した。
（２）中弱火で加熱しながら木ベラで素早くかき混ぜ、全体的にとろみが出たら弱火にしてかき混ぜ続け、クリーム状になるまで加熱混合した。
（３）金属性バットに広げてラップで表面を覆い、粗熱を取った後、冷蔵庫で１時間寝かせてブルーベリークリームを得た。 <Manufacturing example 3 Production of blueberry cream>
(1) 30 parts by mass of water candy, 60 parts by mass of vegetable fats and oils, 90 parts by mass of sugar, 22 parts by mass of wheat flour, 50 parts by mass of blueberry juice, 5.5 parts by mass of milk protein, 18 parts by mass of total milk powder, 17.5 parts by mass of natural cheese. , 0.5 parts by mass of lemon concentrated fruit juice, 12 parts by mass of sorbitol, 1.5 parts by mass of acidulant, 1.5 parts by mass of fragrance, 1 part by mass of thickening polysaccharide, and 190 parts by mass of water. Thoroughly stirred and mixed with a whipper until homogeneous.
(2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy.
(3) The surface was covered with a wrap by spreading it on a metal vat, and after removing the rough heat, it was left to stand in a refrigerator for 1 hour to obtain blueberry cream.
＜試験例４ ブルーベリークリームの食感に与えるＧＡ－ＳＡ小麦粉の影響＞
小麦粉として標準的な小麦粉又はＧＡ－ＳＡ小麦粉を使用した以外は製造例３に従ってブルーベリークリームを製造した。標準的な小麦粉を使用したブルーベリークリームを３点とし、評価例１に従って評価した。
その結果、ＧＡ－ＳＡ小麦粉を使用した実施例１２は、標準的な小麦粉を使用した比較例８に対して外観、口溶け及び硬さ共に優れ、粉っぽさのないヨーグルトクリームであった。 <Test Example 4 Effect of GA-SA flour on the texture of blueberry cream>
Blueberry cream was produced according to Production Example 3 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A blueberry cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
As a result, Example 12 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 8 using standard wheat flour, and was not powdery.
小麦粉として標準的な小麦粉又はＧＡ－ＳＡ小麦粉を使用した以外は製造例３に従ってブルーベリークリームを製造した。標準的な小麦粉を使用したブルーベリークリームを３点とし、評価例１に従って評価した。
その結果、ＧＡ－ＳＡ小麦粉を使用した実施例１２は、標準的な小麦粉を使用した比較例８に対して外観、口溶け及び硬さ共に優れ、粉っぽさのないヨーグルトクリームであった。 <Test Example 4 Effect of GA-SA flour on the texture of blueberry cream>
Blueberry cream was produced according to Production Example 3 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A blueberry cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
As a result, Example 12 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 8 using standard wheat flour, and was not powdery.
表４
Table 4
Claims (8)
- ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含有する、フラワーペースト。 It does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and has the enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. A flower paste containing wheat flour (GA-SX flour) obtained by milling a harvest of defective wheat.
- 前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、請求項１に記載のフラワーペースト。 The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1, and does not lack the enzymatic activity of SSIIa-B1 and SSIIa-B1. The flower paste according to claim 1, which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzyme activity of SSIIa-D1.
- さらに卵黄を含む、請求項１又は２に記載のフラワーペースト。 The flower paste according to claim 1 or 2, further containing egg yolk.
- さらに油脂を含む、請求項１～３のいずれか１項に記載のフラワーペースト。 The flower paste according to any one of claims 1 to 3, further containing fats and oils.
- ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含む澱粉質原料及び水分を含む原料混合物を加熱する工程を含む、フラワーペーストの製造方法。 It does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and has the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. A method for producing a flower paste, which comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of defective wheat and a raw material mixture containing water.
- 前記小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、請求項５に記載のフラワーペーストの製造方法。 The wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1, and does not lack the enzymatic activity of SSIIa-B1 and SSIIa-B1. The method for producing a flower paste according to claim 5, which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzyme activity of SSIIa-D1.
- 前記原料混合物がさらに卵黄を含む、請求項５又は６に記載のフラワーペーストの製造方法。 The method for producing a flower paste according to claim 5 or 6, wherein the raw material mixture further contains egg yolk.
- 前記原料混合物がさらに油脂を含む、請求項５～７のいずれか１項に記載のフラワーペーストの製造方法。 The method for producing a flower paste according to any one of claims 5 to 7, wherein the raw material mixture further contains fats and oils.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0231647A (en) * | 1988-07-22 | 1990-02-01 | Nippon Oil & Fats Co Ltd | Production of flour paste |
| JP2002209523A (en) * | 2001-01-17 | 2002-07-30 | Showa Sangyo Co Ltd | Flour paste |
| JP2013188206A (en) * | 2012-02-13 | 2013-09-26 | National Agriculture & Food Research Organization | WHEAT FLOUR PREPARED FROM WHEAT DELETED WITH ENZYME ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2015033362A (en) * | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | QUALITY DETERIORATION SUPPRESSED FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0231647A (en) * | 1988-07-22 | 1990-02-01 | Nippon Oil & Fats Co Ltd | Production of flour paste |
| JP2002209523A (en) * | 2001-01-17 | 2002-07-30 | Showa Sangyo Co Ltd | Flour paste |
| JP2013188206A (en) * | 2012-02-13 | 2013-09-26 | National Agriculture & Food Research Organization | WHEAT FLOUR PREPARED FROM WHEAT DELETED WITH ENZYME ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2015033362A (en) * | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | QUALITY DETERIORATION SUPPRESSED FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
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