Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/14—Cream preparations containing milk products or non-fat milk components
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes

Definitions

• the present disclosure relates to a flower paste containing a polyglycerin condensed ricinoleic acid ester.
• the subject of this disclosure is to develop a simple method for improving the expression of the flavor of the flower paste.
• the present disclosers have made diligent studies to solve the above problems. As a result, it was found that the persistence of the flavor after the flower paste was put in the mouth was improved by containing the polyglycerin condensed lysinoreic acid ester in the flower paste. By improving the persistence of the flavor after the flower paste is contained in the mouth, the flavor of the flower paste can be felt richer without further strengthening the flavor component. This completes this disclosure. That is, the present disclosure may be in the following aspects.
• the flower paste disclosed in the present disclosure contains a polyglycerin condensed ricinoleic acid ester (hereinafter, may be referred to as PGPR).
• PGPR polyglycerin condensed ricinoleic acid ester
• a method for producing a polyglycerin-condensed ricinoleic acid ester is known, and is obtained, for example, by an esterification reaction between ricinoleic acid mainly obtained from castor oil and polyglycerin.
• the polyglycerin moiety of the polyglycerin-condensed ricinoleic acid ester is a mixture of a plurality of polyglycerins having different numbers of polymerized glycerins (degrees of polymerization), and can be expressed by the average degree of polymerization.
• the average degree of polymerization of polyglycerin can be calculated from, for example, the hydroxyl value of the polyglycerin mixture.
• the average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester contained in the flower paste of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and further preferably about 3 to 6. Is.
• a commercially available product may be used as the polyglycerin condensed ricinoleic acid ester contained in the flower paste.
• Examples of commercially available products include SY Glister CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft No. 1 manufactured by Taiyo Kagaku Co., Ltd. 818DG, 818R, 818SK, 818H, etc., Poem PR-300 manufactured by RIKEN Vitamin Co., Ltd., etc. can be appropriately used.
• Two or more kinds of polyglycerin condensed ricinoleic acid esters may be used in combination.
• the content of the polyglycerin condensed ricinoleic acid ester contained in the flower paste is 1 to 10000% by mass (0.0001 to 1% by mass), preferably 20 to 7000% by mass. It is more preferably 100 to 5500 mass ppm, further preferably 200 to 4000 mass ppm, still more preferably 300 to 3000 mass ppm, and most preferably 400 to 2400 mass ppm.
• the content of the polyglycerin condensed ricinoleic acid ester is in the above range, the taste of the emulsifier is hardly felt. Then, the persistence of the flavor after the flower paste is put in the mouth is improved.
• the flower paste of the present disclosure contains a polyglycerin condensed ricinoleic acid ester, which improves the durability of the flavor after the flower paste is contained in the mouth. As another effect, the sticky texture (feeling of aftertaste) of the flower paste is reduced, and the mouthfeel and mouthfeel are improved. That is, the present disclosure also relates to a flavor-sustaining agent and a texture-modifying agent for a flower paste containing a polyglycerin-condensed ricinoleic acid ester as an active ingredient. The present disclosure also relates to a method for sustaining the flavor of a flower paste and a method for improving the melting and mouthfeel (method of modifying), which comprises a polyglycerin condensed ricinoleic acid ester.
• the flavor of the flower paste broadly means the flavor peculiar to the flower paste, which is felt when the flower paste is eaten.
• flower paste often has flavors that many people can think of in their eating experience, such as milk flavor, chocolate flavor, vanilla flavor, custard flavor, and matcha flavor.
• the flavor can be represented.
• the flower paste preferably has a milky flavor or an egg flavor.
• the flower paste disclosed in the present disclosure contains a starchy material.
• starchy material flours such as wheat flour used for general flower paste, natural starch and modified starch can be used.
• natural starch include horse belly starch, sweet potato starch, kataguri starch, sago starch, tapioca starch, corn starch, rice starch, wheat starch, bean starch and the like.
• processed starch include acetate starch obtained by esterifying starch with anhydrous acetic acid and the like, phosphoric acid cross-linked starch, sodium octenyl succinate starch, ether cross-linked starch and the like.
• the starchy material one kind or two or more kinds may be used.
• the starchy material is preferably starch and occupies 50% by mass or more (preferably 70 to 100% by mass) of the starchy material.
• the content of the starchy material in the flower paste is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, and further preferably 3 to 6% by mass.
• the flower paste preferably contains fats and oils.
• the content of fats and oils contained in the flower paste is preferably 1 to 55% by mass, more preferably 5 to 52% by mass, still more preferably 8 to 50% by mass, and further preferably 9 to 48%. It is mass%.
• the fats and oils contained in the flower paste are not particularly limited as long as they are edible fats and oils.
• various plants such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, cacao butter, milk fat, beef fat, and pork fat.
• the ratio of the content of the polyglycerin condensed ricinoleic acid ester in the flower paste when the content of fats and oils is 100 parts by mass is preferably 0.001 to 10 parts by mass, more preferably. Is 0.005 to 5 parts by mass, more preferably 0.01 to 1.5 parts by mass, still more preferably 0.03 to 0.5 parts by mass, and most preferably 0.04 to 0.4 parts by mass. ..
• the ratio of the content of fats and oils contained in the flower paste to the content of PGPR is within the above range, the flavor after the flower paste is contained in the mouth is likely to be maintained, and the paste-like food of the flower paste is easy to maintain. The feeling is easy to reduce.
• PGPR is oil-soluble, it is preferably added and dissolved in fats and oils in advance. However, PGPR can be added by any addition method as long as it can be sufficiently dispersed in the raw material mixture of the flower paste.
• the flower paste preferably contains water.
• the content of water contained in the flower paste is preferably 5 to 80% by mass, more preferably 8 to 75% by mass, still more preferably 10 to 70% by mass, still more preferably 12 to 67%. It is mass%.
• the water contained in the flower paste includes not only the water contained as water but also the water contained in the raw materials. For example, if a part of the raw material contains starch syrup, the water contained in the starch syrup is also included in the water contained in the flower paste.
• the water used (blended) in the flower paste is not particularly limited as long as it is suitable for eating and drinking. As the water, for example, tap water, distilled water, mineral water and the like can be used.
• a conventionally known method such as a normal pressure heating and drying method and a Karl Fischer method can be applied.
• the flower paste preferably contains saccharides.
• sugars contained in flower paste include monosaccharides, disaccharides, oligosaccharides, starch hydrates such as glucose, maltose, sucrose, lactose, trehalose, malttriose, tetraose, sorbitol, xylitol, erythritol, and martitol. Examples thereof include decomposition products, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars. Two or more kinds of saccharides may be used in combination.
• the content of saccharides contained in the flower paste is preferably 4 to 44% by mass, more preferably 6 to 40% by mass, still more preferably 8 to 36% by mass, and even more preferably 9. It is ⁇ 33% by mass.
• an aqueous solution of saccharides such as liquid sugar is used, the content of saccharides is treated as a solid content excluding water.
• the flower paste may contain other auxiliary materials normally used for the flower paste to the extent that the effect of the present disclosure is not impaired.
• Other secondary ingredients include, for example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, arabic gum, CMC, locust bean gum, gellan gum, full-fat milk powder, butter milk, defatted milk powder, full-fat sweetened milk, and cream.
• Casein sodium milk-related materials such as milk whey, high-sweetness sweeteners such as Acesulfam K, sucralose, aspartame, stevia, somatin, lacanca, soy protein, soy protein decomposition products, soy whey concentrate, wheat gluten, wheat gluten Protein-related materials such as decomposition products, egg-related materials such as dried egg white, egg yolk, sweetened egg yolk, and egg yolk oil, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzymatically decomposed lecithin, propylene glycol fatty acid ester.
• Emulsifiers such as polysorbate, cocoa powder, chocolate, coconut powder, green tea powder, fragrances, preservatives, coloring agents, antioxidants, emulsified fats and oils, etc.
• the flower paste preferably contains a milk-related material and / or an egg yolk-related material.
• the milk-related material is, for example, the one described above
• the egg yolk-related material is, for example, the egg-related material described above excluding dried egg white.
• the content of the milk-related material contained in the flower paste is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, and further preferably 1 as the net solid content excluding water. .2 to 6% by mass.
• the content of the egg yolk-related material contained in the flower paste is preferably 0.05 to 6% by mass, more preferably 0.5 to 5% by mass, as the net solid content excluding water. More preferably, it is 1.0 to 4% by mass.
• the net solid content of the milk-related material or egg yolk-related material is the solid content obtained by removing water and components not derived from milk or egg yolk from the milk-related material or egg yolk-related material.
• defoaming treatment is preferably performed by reducing the pressure.
• the defoaming treatment by reduced pressure is preferably carried out in at least one of an emulsification step, a heating step and a cooling step, and more preferably carried out in a heating step and a cooling step.
• the reduced pressure is preferably 0 to 0.08 MPa, more preferably 0.008 to 0.062 MPa.
• vanilla flavor lasts stronger than the control 2 points
• the vanilla flavor lasts compared to the control 1 point No difference from the control 0 points
• the vanilla flavor feels weaker than the control -1 point
• the oils and fats for flower paste of Examples 1 to 7 were prepared according to the formulation shown in Table 2. That is, 50 parts by mass of rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) were heated and mixed to prepare a mixed fat (oil and fat of Example 1). ..
• a custard-flavored flower paste using the oils and fats for flower paste of Examples 1 to 6 was prepared. That is, the flower pastes of Examples 7 to 12 were prepared according to the following production procedures (1) to (4).
• (1) Reduced starch syrup and powders such as modified starch and skim milk powder were put into a homomixer and dispersed / dissolved.
• the temperature was maintained at about 80 ° C. with occasional stirring under reduced pressure (about 0.05 Mp). (4) Further cooling was performed under reduced pressure to obtain a paste-like oil-in-water emulsion.
• the flower paste of Example 7 using the oil and fat for flower paste of Example 1 was used as a comparative control. According to the following evaluation criteria, five panelists who were skilled in evaluating the flavor of foods containing fats and oils evaluated the flavor when the flower pastes of Examples 8 to 12 were contained in the mouth. The flower pastes of Examples 8 to 12 were comprehensively evaluated based on the total score. The results are shown in Table 4.
• ⁇ Evaluation by flower paste 2> (Preparation of oils and fats for flower paste and flower paste) Canola oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as the oil and fat of Example 13. 1 part by mass of tetraglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) is mixed with 99 parts by mass of the oil and fat of Example 13 and 1% by mass of 818DG-containing flower. Oils and fats for paste were obtained (oils and fats of Example 14). According to the formulation shown in Table 5, the flower pastes of Examples 15 and 16 using the oils and fats for flower paste of Examples 13 and 14 were prepared in the same manner as in ⁇ Evaluation 1 by flower paste>.
• Example 15 (Flavor evaluation of flower paste)
• the flower paste of Example 15 using the oil and fat for flower paste of Example 13 is used as a comparative control.
• the flavor evaluation of the flower paste (PGPR content 1000 mass ppm) of Example 16 using the oil and fat for flower paste of Example 14 was carried out in the same manner as in ⁇ Evaluation 1 by flower paste>. As a result, the overall evaluation was ⁇ .
• the flower paste of Example 16 had less tingling sensation after the texture and had a better mouthfeel than the flower paste of Example 15.

Landscapes

• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Inorganic Chemistry (AREA)
• Confectionery (AREA)
• Edible Oils And Fats (AREA)
• Grain Derivatives (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Dairy Products (AREA)

Priority Applications (1)

Applications Claiming Priority (4)

Publications (1)

Family

ID=79268042

Family Applications (1)

Country Status (3)

Citations (2)

Family Cites Families (7)

• 2021
  • 2021-06-11 WO PCT/JP2021/022305 patent/WO2021256395A1/ja not_active Ceased
  • 2021-06-11 JP JP2022531769A patent/JP7229650B2/ja active Active
  • 2021-06-15 TW TW110121689A patent/TW202214110A/zh unknown

Patent Citations (2)

Also Published As

Similar Documents

Legal Events