JP2013021964A - Flour paste - Google Patents
Flour paste Download PDFInfo
- Publication number
- JP2013021964A JP2013021964A JP2011159225A JP2011159225A JP2013021964A JP 2013021964 A JP2013021964 A JP 2013021964A JP 2011159225 A JP2011159225 A JP 2011159225A JP 2011159225 A JP2011159225 A JP 2011159225A JP 2013021964 A JP2013021964 A JP 2013021964A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- starch
- flour paste
- oil
- fats
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 60
- 239000003921 oil Substances 0.000 claims abstract description 62
- 229920002472 Starch Polymers 0.000 claims abstract description 48
- 239000003925 fat Substances 0.000 claims abstract description 48
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- 239000008107 starch Substances 0.000 claims abstract description 46
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000008163 sugars Chemical class 0.000 claims abstract description 14
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 150000005846 sugar alcohols Chemical class 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- 230000014759 maintenance of location Effects 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 description 58
- 235000019197 fats Nutrition 0.000 description 43
- 235000019482 Palm oil Nutrition 0.000 description 15
- 239000002540 palm oil Substances 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 14
- 239000007788 liquid Substances 0.000 description 10
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000005809 transesterification reaction Methods 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 229910052740 iodine Inorganic materials 0.000 description 6
- 239000011630 iodine Substances 0.000 description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 5
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000010304 firing Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- -1 tetraose Chemical compound 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 229920000728 polyester Polymers 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001508691 Martes zibellina Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Cereal-Derived Products (AREA)
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Abstract
【課題】解決しようとする課題は、油脂及び糖類の含量が高く、日持ちが良好であるにも係らず、外観、風味、食感、充填適性が良好であり、焼成等の加熱調理に適した耐熱保形性がある、フラワーペースト及びその製造方法を提供することである。
【解決手段】油脂を２５〜５５質量％、酢酸澱粉を含む澱粉を２〜１０質量％、澱粉以外の糖類を２５〜４５質量％及び水を５〜２５質量％含むフラワーペーストであり、前記酢酸澱粉を１〜５質量％含むフラワーペーストである。
【選択図】なし[PROBLEMS] The problem to be solved is that the appearance, flavor, texture and filling suitability are good despite being high in fats and sugars and good shelf life, and suitable for cooking such as baking. The object is to provide a flour paste having heat-resistant shape retention and a method for producing the same.
A flour paste containing 25 to 55% by mass of fats and oils, 2 to 10% by mass of starch containing starch acetate, 25 to 45% by mass of sugars other than starch, and 5 to 25% by mass of water, the acetic acid It is a flour paste containing 1 to 5% by mass of starch.
[Selection figure] None
Description
本発明は、フラワーペースト及びその製造方法に関し、さらに詳しくには、油脂及び糖類の含量が高く、耐熱保形性のある、フラワーペースト及びその製造方法に関する。 The present invention relates to a flour paste and a method for producing the same, and more particularly to a flour paste having a high content of fats and sugars and heat-resistant shape retention and a method for producing the same.
フラワーペーストは、澱粉に水、糖類、油脂等を加えて炊き上げ、水中油型のペースト状にしたものであり、卵を加えたカスタード、チョコレートを加えたチョコ風味等、バリエーションが豊富であり、パン類や菓子類のフィリング、トッピング、スプレッド材として広範に使用されている。 The flour paste is cooked by adding water, sugars, fats, etc. to starch, made into an oil-in-water paste, custard with eggs, chocolate flavor with chocolate, etc. Widely used as filling, topping and spread material for bread and confectionery.
しかしながら、一般的にフラワーペーストは、澱粉を糊化してベースとするため、澱粉に由来する糊的な食感が残るものであり、また、通常は水を５０％程度は含有するので、保存性が悪く、保存料を添加しても１〜２週間以内に消費される必要があった。また、フラワーペーストをパン生地や菓子生地に包餡して焼成等の高温加熱調理をする場合、耐熱保形性がないと、加熱調理中に型崩れや生地への滲み込み、生地からの流出が起こるという問題があった。 However, in general, flour paste is based on starch that has been gelatinized, so that a pasty texture derived from starch remains, and usually contains about 50% of water, so that the storage stability is high. However, even if a preservative was added, it had to be consumed within 1 to 2 weeks. In addition, when high temperature cooking such as baking is performed by wrapping the flower paste in bread dough or confectionery dough, if it does not have heat-resistant shape retention, it will lose shape and ooze into the dough during cooking, and flow out of the dough. There was a problem that happened.
フラワーペースト中の油脂や糖類の配合量を増やすと、日持ちが向上し、ある程度の糊的な食感を抑えることができるが、耐熱保形性が劣り、外観の色目が安っぽく見えたり、糸引きし易くなって包餡時の充填適性が落ちる傾向になる。また、耐熱保形性を向上させるために、澱粉を増量すると、フラワーペーストの糊的な食感が更に強くなり、嗜好性を損なう場合がある。 Increasing the amount of fats and sugars in the flour paste can improve shelf life and suppress a certain amount of paste-like texture, but the heat-resistant shape retention is inferior, the appearance color looks cheaper, and stringing It becomes easy to do, and it becomes the tendency for filling suitability at the time of packaging to fall. Moreover, when starch is increased in order to improve heat-resistant shape retention property, the paste-like texture of a flour paste will become stronger and liking may be impaired.
上記課題を解決するために、澱粉を増量せずに、耐熱保形性を有する卵白やホエー蛋白等の蛋白質を添加する方法が提案されているが（例えば、特許文献１）、蛋白質の増量による耐熱保形性の付与は、フラワーペーストの食感がもそついたり、ザラツキを生じたりと、未だ十分に満足の行くものではなかった。 In order to solve the above-mentioned problem, a method of adding a protein such as egg white or whey protein having heat-resistant shape retention without increasing the starch has been proposed (for example, Patent Document 1). The provision of heat-resistant shape retention has not yet been fully satisfactory, as the texture of the flour paste has increased, and the texture has become rough.
解決しようとする課題は、油脂及び糖類の含量が高く、日持ちが良好であるにも係らず、外観、風味、食感、充填適性が良好であり、焼成等の加熱調理に適した耐熱保形性がある、フラワーペースト及びその製造方法を提供することである。 The problem to be solved is a heat-resistant shape suitable for heat cooking such as baking, with good appearance, flavor, texture and filling suitability despite high fat and sugar content and good shelf life. It is to provide a flour paste and a method for producing the same.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、油脂及び糖類の含量が高いフラワーペーストに、澱粉の一部として酢酸澱粉を使用することにより、上記課題が解決できることを見出し、本発明を完成するに到った。 As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using starch acetate as part of the starch in the flour paste with a high content of fats and sugars. The headline and the present invention have been completed.
すなわち本発明の態様の一つは、油脂を２５〜５５質量％、酢酸澱粉を含む澱粉を２〜１０質量％、澱粉以外の糖類を２５〜４５質量％及び水を５〜２５質量％含むフラワーペーストである。また、好ましい態様としては、前記酢酸澱粉を１〜５質量％含むフラワーペーストであり、前記澱粉以外の糖類中に、糖アルコールを５０〜１００質量％含むフラワーペーストであり、前記油脂のＳＦＣが１０℃で３〜３５％、２５℃で０．５〜１５％であるフラワーペーストである。さらに、本発明の態様の一つは、上記フラワーペーストを使用した食品である。
本発明のまた別の態様の１つは、油脂を２５〜５５質量％、酢酸澱粉を含む澱粉を２〜１０質量％、澱粉以外の糖類を２５〜４５質量％及び水を５〜２５質量％含むフラワーペーストを製造する次の、水中油型に乳化する乳化工程、乳化したものを加熱保持する加熱工程、及び、加熱保持した乳化物を冷却する冷却工程の中で、少なくとも何れか１つの工程において、減圧下で脱泡処理するフラワーペーストの製造方法である。
That is, one aspect of the present invention is a flour containing 25 to 55% by mass of fats and oils, 2 to 10% by mass of starch containing starch acetate, 25 to 45% by mass of sugars other than starch, and 5 to 25% by mass of water. It is a paste. Moreover, as a preferable aspect, it is a flour paste containing 1 to 5% by mass of the starch acetate, a flour paste containing 50 to 100% by mass of sugar alcohol in a saccharide other than the starch, and the SFC of the oil is 10 It is a flour paste that is 3 to 35% at 25 ° C and 0.5 to 15% at 25 ° C. Furthermore, one aspect of the present invention is a food product using the above flour paste.
Another aspect of the present invention is that oil and fat is 25 to 55% by mass, starch containing starch acetate is 2 to 10% by mass, sugars other than starch are 25 to 45% by mass, and water is 5 to 25% by mass. At least any one of the following emulsification steps for emulsifying into an oil-in-water type, heating step for heating and holding the emulsified, and cooling step for cooling the heated and held emulsion Is a method for producing a flour paste which is defoamed under reduced pressure.
本発明によれば、日持ち、外観、風味、食感、充填適性が良好であり、焼成等の加熱調理に適した耐熱保形性がある、フラワーペースト及びその製造方法を提供できる。 According to the present invention, it is possible to provide a flower paste having good shelf life, appearance, flavor, texture, filling suitability, heat resistance and shape retention suitable for cooking such as baking, and a method for producing the same.
以下、本発明について詳細に説明する。
本発明のフラワーペーストは、油脂を２５〜５５質量％、酢酸澱粉を含む澱粉を２〜１０質量％、澱粉以外の糖類を２５〜４５質量％及び水を５〜２５質量％含むことを特徴とする水中油型乳化物である。油脂、酢酸澱粉を含む澱粉、澱粉以外の糖類及び水の含量が前記範囲を満たすことにより、日持ち、外観、風味、食感、充填適性が良好であり、焼成等の加熱調理に適した耐熱保形性がある、フラワーペーストが得られる。
Hereinafter, the present invention will be described in detail.
The flour paste of the present invention comprises 25 to 55% by mass of fats and oils, 2 to 10% by mass of starch containing starch acetate, 25 to 45% by mass of sugars other than starch, and 5 to 25% by mass of water. It is an oil-in-water emulsion. The fat, fat, starch containing starch, sugars other than starch, and water content satisfy the above ranges, so that it has good shelf life, appearance, flavor, texture, filling ability, and heat resistance suitable for cooking such as baking. A flower paste with shape is obtained.
本発明のフラワーペーストに用いられる油脂としては、通常食用に使用されるものであれば良く、例えばパーム油、カカオ脂、サル脂、シア脂、ヤシ油、パーム核油、大豆油、菜種油、コーン油、綿実油、サフラワー油、ヒマワリ油、米油、ゴマ油、オリーブ油、グレープシード油、落花生油、亜麻仁油、乳脂、ラード、牛脂、魚油等の動植物油脂、これら動植物油脂の分別油、水素添加油、エステル交換油、及びこれらの二種以上の混合物が挙げられる。これらの中では、フラワーペースト中のトランス脂肪酸含量を低減するという意味で非部分水素添加油であることが好ましく、パーム油、パーム分別油等のパーム系油脂、及びパーム系油脂を原料油脂として含むエステル交換油の中から選ばれる少なくとも一種が用いられることが好ましい。また、本発明のフラワーペースト中の油脂含量は、３１〜５５質量％であることが好ましく、３５〜５０質量％であることがより好ましく、３９〜５０質量％であることが更に好ましい。 The fats and oils used in the flour paste of the present invention may be those usually used for food, such as palm oil, cacao butter, monkey fat, shea fat, palm oil, palm kernel oil, soybean oil, rapeseed oil, corn. Oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, milk fat, lard, beef tallow, fish oil and other animal and vegetable oils, fractionated oils of these animal and vegetable oils, hydrogenated oil , Transesterified oils, and mixtures of two or more thereof. In these, it is preferable that it is a non-partially hydrogenated oil in the meaning of reducing the trans-fatty-acid content in a flour paste, and palm oil and fats, such as palm oil and palm fractionation oil, and palm oil and fat are included as raw material fats and oils It is preferable to use at least one selected from transesterified oils. Moreover, it is preferable that the fats and oils content in the flour paste of this invention is 31-55 mass%, It is more preferable that it is 35-50 mass%, It is still more preferable that it is 39-50 mass%.
本発明のフラワーペーストに用いられる油脂は、油脂結晶のない液体油（例えば、日本農林規格でいうサラダ油）であっても構わないが、口どけがややもすると重く、フラワーペーストの外観に不自然な透明感が出る場合があるので、ＳＦＣ（固体脂含量）が１０℃で３〜３５％（より好ましくは４〜３０％）、２５℃で０．５〜１５（より好ましくは１〜１０％）である油脂を使用することが好ましい。例えば、パーム系油脂及び／又はパーム系油脂を原料油脂として含むエステル交換油を単独で、または、パーム系油脂及び／又はパーム系油脂を原料油脂として含むエステル交換油と液体油とを質量比９０：１０〜１０：９０の割合で、より好ましくは、８０：２０〜２０：８０の割合で配合することによってＳＦＣを調製した油脂が好ましい。
なお、油脂のＳＦＣは、社団法人 日本油化学会編、「基準油脂分析試験法」の２．２．９−２００３ 固体脂含量（ＮＭＲ法）に準じて測定することができる。
The fats and oils used in the flour paste of the present invention may be liquid oils without fat crystals (for example, salad oil as referred to in the Japanese Agricultural Standards), but the mouth is slightly heavy and unnatural in the appearance of the flour paste. SFC (solid fat content) is 3 to 35% (more preferably 4 to 30%) at 10 ° C, and 0.5 to 15 (more preferably 1 to 10%) at 25 ° C. ) Is preferred. For example, the mass ratio of the transesterified oil containing palm-based fats and / or palm-based fats and oils as a raw material fat alone or the transesterified oil and liquid oil containing palm-based fats and / or palm-based fats and oils as a raw material fat is 90. : The fats and oils which prepared SFC by mix | blending in the ratio of 10:10:90, More preferably, the ratio of 80: 20-20: 80 are preferable.
In addition, SFC of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society edited by "Standard fat and oil analysis test method".
本発明においてパーム系油脂は、パーム油及びパーム油の分別油のことを意味する。パーム系油脂としては、パーム油及びパーム油の分別油であれば何れも使用することができる。具体的には、（１）パーム油の１段分別油であるパームオレイン及びパームステアリン、（２）パームオレインを分別した分別油（２段分別油）であるパームオレイン（パームスーパーオレイン）及びパームミッドフラクション、（３）パームステアリンを分別した分別油（２段分別油）であるパームオレイン（ソフトパーム）及びパームステアリン（ハードステアリン）、等が例示できる。特にパーム油、パームオレイン、パームステアリン及びパームミッドフラクションから選ばれる１種以上の油脂を使用することが好ましい。 In the present invention, palm oil and fat means palm oil and fractionated oil of palm oil. Any palm oil and fat can be used as long as it is a fractionated oil of palm oil and palm oil. Specifically, (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, (2) palm olein (palm super olein), which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil), and palm Examples include mid-fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil). In particular, it is preferable to use one or more oils and fats selected from palm oil, palm olein, palm stearin and palm mid fraction.
前記パーム系油脂を原料油脂として含むエステル交換油は、構成脂肪酸として、炭素数が１６個以上の飽和脂肪酸を２０〜６０質量％含有し、炭素数１６以上の不飽和脂肪酸を４０〜８０質量％含有する、パーム系油脂を含む油脂をエステル交換した油脂であることが好ましい。例えば、ヨウ素価５０〜８０のパーム系油脂を単独で、もしくは、パーム系油脂と液体油とを混合してヨウ素価６０〜１００に調整した油脂をエステル交換した油脂であることが好ましい。エステル交換油を得るために用いるエステル交換反応は、化学的エステル交換反応であっても酵素的エステル交換反応であってもよい。酵素的エステル交換反応は、１，３位特異性であってもなくてもよい。エステル交換反応は従来公知の方法によって行なうことができる。 The transesterified oil containing the palm oil as a raw oil contains 20 to 60% by mass of a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid and 40 to 80% by mass of an unsaturated fatty acid having 16 or more carbon atoms. It is preferable that it is the fat and oil which transesterified the fat and oil containing palm type fat and oil to contain. For example, it is preferable that it is the fats and oils which transesterified the fats and oils which adjusted the iodine value 60-100 by mixing the palm fats and oils of the iodine value 50-80 independently or the palm oil fats and liquid oil. The transesterification reaction used to obtain the transesterified oil may be a chemical transesterification reaction or an enzymatic transesterification reaction. The enzymatic transesterification reaction may or may not be 1,3 specific. The transesterification reaction can be performed by a conventionally known method.
本発明のフラワーペーストは、すでに述べたパーム系油脂、パーム系油脂を原料油脂として含むエステル交換油、非部分水素添加である液体油等の、通常食用に使用される油脂を使用することにより、トランス脂肪酸含量を低く抑えることができる。本発明のフラワーペースト中のトランス脂肪酸含量は５質量％未満であることが好ましく、３質量％未満であることがより好ましく、１質量％未満であることが最も好ましい。 The flour paste of the present invention, by using the fats and oils that are usually used for food, such as the palm-based fats and oils, transesterified oils containing palm-based fats and oils as raw oils and fats, liquid oil that is non-partially hydrogenated, The trans fatty acid content can be kept low. The trans fatty acid content in the flour paste of the present invention is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably less than 1% by mass.
本発明のフラワーペーストには、酢酸澱粉が使用される。酢酸澱粉は、馬鈴薯、甘藷、片栗、サゴ、タピオカ、コーン、米、小麦、豆等から得られる澱粉を無水酢酸等でエステル化した澱粉である。酢酸澱粉はフラワーペースト中に１〜５質量％用いられることが好ましく、２〜４質量％用いられることがより好ましい。フラワーペースト中に酢酸澱粉を上記含量用いることで、フラワーペーストの外観（色合い）が良くなり、また、油脂含量が高いにも係らず、フィリングとして使用する場合の充填適性が向上するので好ましい。 Acetic acid starch is used for the flour paste of the present invention. Acetic acid starch is starch obtained by esterifying starch obtained from potato, sweet potato, potato, sago, tapioca, corn, rice, wheat, beans, etc. with acetic anhydride or the like. The starch acetate is preferably used in the flour paste in an amount of 1 to 5% by mass, more preferably 2 to 4% by mass. It is preferable to use the above content of starch acetate in the flour paste because the appearance (color) of the flour paste is improved and the filling suitability when used as a filling is improved despite the high fat content.
本発明のフラワーペースト中には、上記酢酸澱粉を含めて澱粉が使用される。酢酸澱粉以外の澱粉は、馬鈴薯、甘藷、片栗、サゴ、タピオカ、コーン、米、小麦、豆等から得られる澱粉あるいはそれらの酢酸澱粉以外の加工澱粉等を使用できる。特に、α化澱粉が含まれていることが好ましく、α化澱粉であるリン酸架橋澱粉やオクテニルコハク酸澱粉ナトリウムを使用すると、澱粉の使用量を減らしても離水を防止でき、糊的な食感を低減できるので好ましい。本発明のフラワーペースト中には、酢酸澱粉を含めて澱粉が３〜８質量％使用されることが好ましく、また、α化澱粉が０．３〜３．０質量％使用されることが好ましく、０．４〜２．５質量％使用されることがより好ましい。α化澱粉としては特に、リン酸架橋澱粉とオクテニルコハク酸澱粉ナトリウムとを用いることが好ましい。 In the flour paste of the present invention, starch including the above-mentioned starch acetate is used. As starches other than acetate starch, starch obtained from potato, sweet potato, potato, sago, tapioca, corn, rice, wheat, beans, etc., or modified starches other than those acetate starches can be used. In particular, pregelatinized starch is preferably included, and when cross-linked phosphoric acid starch or sodium octenyl succinate, which is pregelatinized starch, is used, water separation can be prevented even if the amount of starch used is reduced, and a pasty texture Is preferable. In the flour paste of the present invention, it is preferable to use 3 to 8% by mass of starch including acetic acid starch, and 0.3 to 3.0% by mass of pregelatinized starch is preferably used. More preferably, 0.4 to 2.5% by mass is used. As the pregelatinized starch, it is particularly preferable to use phosphoric acid cross-linked starch and sodium octenyl succinate starch.
本発明のフラワーペーストに用いられる澱粉以外の糖類としては、ブドウ糖、マルトース、蔗糖、ラクトース、トレハロース、マルトトリオース、テトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール等の単糖類、二糖類、オリゴ糖類、澱粉加水分解物及びこれらを還元した糖アルコール、それらの混合物、各種液糖が用いられる。これらのうち甘さの点からＢｒｉｘ６０〜８０の液糖が好ましく、特に液糖は糖アルコールを含むものが好ましく、また、糖アルコールが澱粉以外の糖類中に５０〜１００質量％含まれると加熱調理時の焦げ付きを防止できるので好ましい。液糖のＢｒｉｘは６５〜７５であることがより好ましく、７０〜７５であることが更に好ましい。また、フラワーペースト中の澱粉以外の糖類含量は、２８〜４２質量％であることが好ましく、３１〜３９質量％であることがより好ましい。なお、液糖等の糖類水溶液を使用する場合、糖類含量は水分を除いた固形分として扱う。 Examples of sugars other than starch used in the flour paste of the present invention include glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol and other monosaccharides, disaccharides, oligosaccharides, Starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars are used. Among these, a liquid sugar of Brix 60 to 80 is preferable from the viewpoint of sweetness. Particularly, the liquid sugar preferably contains a sugar alcohol, and when sugar alcohol is contained in a sugar other than starch by 50 to 100% by mass, cooking is performed. It is preferable because it can prevent burning of time. The Brix of the liquid sugar is more preferably 65 to 75, still more preferably 70 to 75. Moreover, it is preferable that it is 28-42 mass%, and, as for content of saccharides other than starch in a flour paste, it is more preferable that it is 31-39 mass%. When an aqueous saccharide solution such as liquid sugar is used, the saccharide content is handled as a solid content excluding moisture.
本発明のフラワーペーストに用いられる水は、水、液糖等の糖類水溶液の形で供給されることが好ましく、フラワーペースト中の水含量は、８〜２２質量％であることが好ましく、１１〜１９質量％であることがより好ましい。 The water used in the flour paste of the present invention is preferably supplied in the form of an aqueous saccharide solution such as water or liquid sugar. The water content in the flour paste is preferably 8 to 22% by mass, preferably 11 to 11. It is more preferable that it is 19 mass%.
本発明のフラワーペーストは、本発明の効果を損なわない程度において、通常フラワーペーストに使用されるその他の副素材を使用してもよい。例えば、ペクチン、カラギーナン、キサンタンガム、グアーガム、アラビアガム、ＣＭＣ、ローカストビーンガム、ジェランガム等の増粘多糖類、全脂粉乳、バターミルク、脱脂粉乳、全脂加糖練乳、生クリーム、カゼインナトリウム、乳ホーエー等の乳製品、大豆タンパク、大豆タンパク分解物、大豆ホエー濃縮物、乾燥卵白、加糖卵黄、小麦グルテン、小麦グルテン分解物等の蛋白関連製品、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、酵素分解レシチン、プロピレングリコール脂肪酸エステル、ポリソルベート等の乳化剤、フレーバー、着色料、酸化防止剤等を使用することができる。 In the flour paste of the present invention, other auxiliary materials that are usually used for flour paste may be used as long as the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skimmed milk powder, whole fat condensed milk, fresh cream, sodium caseinate, milk hoei Dairy products such as soy protein, soy protein decomposed product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten decomposed protein related products, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, flavors, colorants, antioxidants and the like can be used.
本発明のフラワーペーストは、通常のフラワーペーストと同様の方法により製造することができるが、特に製造工程において減圧による脱泡処理を行なうことが好ましい。例えば、酢酸澱粉を含む澱粉及び澱粉以外の糖類を、分散及び／又は溶解させた水相に、油脂（油相）を加え、ホモミキサーを用いて水中油型に乳化した（乳化工程）後、さらに必要に応じて練乳や加糖卵黄等の副素材を投入して、減圧による脱泡処理を行いながら、７０〜１００℃に加熱保持した（加熱工程）後、冷却して香料等を分散させる（冷却工程）ことにより製造することができる。減圧による脱泡処理は、乳化工程、加熱工程、冷却工程の少なくとも何れか１つの工程で行なうことが好ましく、加熱工程と冷却工程で行なうことがより好ましい。減圧は０〜０．０８ＭＰａで行なうことが好ましく、０．００８〜０．０６２ＭＰaで行なうことがより好ましい。減圧による脱泡処理を行なうことにより、フラワーペースト中の気泡が少なくなり、はっきりとした色調を呈するとともに、焼成時の焼きムラが少なくなるので好ましい。 The flour paste of the present invention can be produced by the same method as that for ordinary flour pastes, but it is particularly preferable to perform a defoaming treatment with reduced pressure in the production process. For example, after adding starch and fats (oil phase) to the aqueous phase in which starch and starch other than starch are dispersed and / or dissolved, and emulsifying into an oil-in-water type using a homomixer (emulsification step), Further, if necessary, auxiliary materials such as condensed milk and sweetened egg yolk are added and heated and maintained at 70 to 100 ° C. while performing defoaming treatment under reduced pressure (heating step), and then cooled to disperse the fragrance and the like ( Cooling process). The defoaming treatment by reduced pressure is preferably performed in at least one of an emulsification process, a heating process, and a cooling process, and more preferably performed in a heating process and a cooling process. The pressure reduction is preferably performed at 0 to 0.08 MPa, more preferably 0.008 to 0.062 MPa. By performing the defoaming treatment under reduced pressure, the bubbles in the flour paste are reduced, a clear color tone is exhibited, and uneven baking during firing is reduced, which is preferable.
本発明のフラワーペーストは、パン類や菓子類のフィリング、トッピング、スプレッド材として使用できる。特に、充填適性が良好であり、焼成等の加熱調理に適した耐熱保形性があるので、包餡後加熱調理されるパン類や菓子類に好適に使用できる。本発明のフラワーペーストを使用した食品である、上記パン類の例としては食パン、フランスパン、デニッシュ、スイートロール、イーストドーナツ、菓子パン等が挙げられる。また、菓子類の例としてはクッキー、パイ、シュー、サブレ、スポンジケーキ、バターケーキ、ケーキドーナツ等が挙げられる。 The flour paste of the present invention can be used as a filling, topping, and spread material for breads and confectionery. In particular, it has good filling suitability and has heat-resistant shape retention suitable for cooking such as baking, so it can be suitably used for breads and confectionery that are cooked after packaging. Examples of the breads that are foods using the flower paste of the present invention include bread, French bread, Danish, sweet roll, yeast donut, sweet bread and the like. Examples of confectionery include cookies, pie, shoe, sable, sponge cake, butter cake, cake donut and the like.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
〔フラワーペーストの調製及び評価１〕
表１の配合に従って、実施例１〜２、比較例１〜２のフラワーペーストを、乳化に続く加熱と冷却の工程を減圧下（０．０４８ＭＰａ）で行なう以外は、常法に従って調製した。すなわち、ホモミキサーに糖アルコール液を投入し、澱粉、蛋白等の粉類を投入して分散／溶解させた後、８５℃に加温した油脂を投入して攪拌により乳化した。８０℃まで乳化物を加温し、時々攪拌しながら減圧下（０．０４８ＭＰａ）で保持した。さらに減圧下（０．０４８ＭＰａ）で冷却を行い、フラワーペーストを調製した。
調製したフラワーペーストの外観及び食感を以下の評価基準に従って評価した。また、調製したフラワーペーストを絞り袋に詰め、天板上に約１０ｇずつ絞り出して絞り出し適性（充填適性）を、さらに２００℃のオーブンで２０分間焼成して耐熱保形性を、以下の評価基準に従って評価した。評価はパネラー３名にて総合的に評価した。
[Preparation and evaluation of flower paste 1]
According to the composition of Table 1, the flour pastes of Examples 1-2 and Comparative Examples 1-2 were prepared according to a conventional method except that the heating and cooling steps following emulsification were performed under reduced pressure (0.048 MPa). That is, a sugar alcohol solution was added to a homomixer, powders such as starch and protein were added and dispersed / dissolved, and then oil and fat heated to 85 ° C. was added and emulsified by stirring. The emulsion was warmed to 80 ° C. and kept under reduced pressure (0.048 MPa) with occasional stirring. Further, cooling was performed under reduced pressure (0.048 MPa) to prepare a flour paste.
The appearance and texture of the prepared flour paste were evaluated according to the following evaluation criteria. The prepared flour paste is packed in a squeezed bag, squeezed about 10 g each on the top plate, squeezed (fillability), and further baked in an oven at 200 ° C. for 20 minutes. Evaluated according to. Evaluation was comprehensively evaluated by three panelists.
〔フラワーペーストの評価基準〕
外観
適度な濁度があり、色調が鮮明 ◎
適度な濁度があり、色調が良好 ○
透明感がややあるが、使用可能 △
不自然な透明性がある ×
食感
瑞々しくて口どけが良い ◎
口どけが良い ○
やや重い △
べったりとして重い ×
充填適性
キレがよく、充填適性が良い ◎
充填適性が良い ○
やや糸引きがあるが充填可能 △
糸引きが強く充填適性が悪い ×
耐熱保形性
耐熱性があり、保形性が良好で焼成後色むらがない ◎
耐熱性があり、保形性が良好で焼成後色むらが少ない ○
耐熱性があるが、焼成時に焦げ付きが目立つ △
耐熱性がなく、焼成時にダレが生じる ×
[Evaluation criteria for flower paste]
Appearance Appropriate turbidity and vivid colors ◎
Good turbidity and good color tone ○
Somewhat transparent, but usable
Unnatural transparency ×
Texture fresh and mouthful ◎
Good mouthfeel ○
Slightly heavy △
Heavy and heavy ×
Good filling ability Good sharpness and good filling ability ◎
Good filling ability ○
Slightly stringed but can be filled △
Strong stringing and poor filling ability ×
Heat-resistant shape retention Heat resistance, good shape retention, no uneven color after firing ◎
Has heat resistance, good shape retention and little color unevenness after firing ○
Although it is heat resistant, it is noticeable when burnt.
No heat resistance, sagging occurs during firing ×
＊２：三菱商事フードテック株式会社製、商品名：ＰＯ−５００（Ｂｒｉｘ７１）
＊３：松谷化学株式会社製、商品名：ききょう
＊４：松谷化学株式会社製、商品名：パセリＰ
＊５：株式会社カーギルジャパン製、商品名：Ｅｍｃａｐ１２６３５
* 3: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 4: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 5: Cargill Japan Co., Ltd., trade name: Emcap12635
〔フラワーペーストの調製及び評価２〕
表２の配合に従って、実施例３〜４、比較例３〜４のフラワーペーストを、乳化に続く加熱と冷却の工程を減圧下（０．０４８ＭＰａ）で行なう以外は、常法に従って調製した。
調製したフラワーペーストの外観及び食感を実施例１と同様の評価基準に従って評価した。また、調製したフラワーペーストを絞り袋に詰め、天板上に約１０ｇずつ絞り出して絞り出し適性（充填適性）を、さらに２００℃のオーブンで２０分間焼成して耐熱保形性を、実施例１と同様の評価基準に従って評価した。評価はパネラー３名にて総合的に評価した。
[Preparation and evaluation of flower paste 2]
According to the formulation of Table 2, the flour pastes of Examples 3 to 4 and Comparative Examples 3 to 4 were prepared according to a conventional method except that the heating and cooling steps following emulsification were performed under reduced pressure (0.048 MPa).
The appearance and texture of the prepared flour paste were evaluated according to the same evaluation criteria as in Example 1. In addition, the prepared flour paste is packed in a squeezed bag, squeezed out about 10 g each on the top plate, and squeezed (fillability) is further baked in an oven at 200 ° C. for 20 minutes. Evaluation was performed according to the same evaluation criteria. Evaluation was comprehensively evaluated by three panelists.
＊２：三菱商事フードテック株式会社製、商品名：ＰＯ−５００（Ｂｒｉｘ７１）
＊３：松谷化学株式会社製、商品名：ききょう
＊４：松谷化学株式会社製、商品名：パセリＰ
＊５：株式会社カーギルジャパン製、商品名：Ｅｍｃａｐ１２６３５
＊６：日本食品化工株式会社製、商品名：ハイマルトースシラップＭＣ−４５（Ｂｒｉｘ７０）
* 3: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 4: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 5: Cargill Japan Co., Ltd., trade name: Emcap12635
* 6: Product name: High Maltose Syrup MC-45 (Brix70), manufactured by Nippon Food Chemical Co., Ltd.
〔フラワーペーストの調製及び評価３〕
表３の配合に従って、実施例５〜７のフラワーペーストを、乳化に続く加熱と冷却の工程を減圧下（０．０４８ＭＰａ）で行なう以外は、常法に従って調製した。また、表３の配合に従って、実施例８のフラワーペーストを、乳化に続く加熱と冷却の工程を減圧下で行なうことなく、常法に従って調製した。
調製したフラワーペーストの外観及び食感を実施例１と同様の評価基準に従って評価した。また、調製したフラワーペーストを絞り袋に詰め、天板上に約１０ｇずつ絞り出して絞り出し適性（充填適性）を、さらに２００℃のオーブンで２０分間焼成して耐熱保形性を、実施例１と同様の評価基準に従って評価した。評価はパネラー３名にて総合的に評価した。
[Preparation and evaluation of flower paste 3]
According to the formulation in Table 3, the flour pastes of Examples 5 to 7 were prepared according to a conventional method except that the heating and cooling steps following emulsification were performed under reduced pressure (0.048 MPa). Further, according to the formulation shown in Table 3, the flour paste of Example 8 was prepared according to a conventional method without performing the heating and cooling steps following emulsification under reduced pressure.
The appearance and texture of the prepared flour paste were evaluated according to the same evaluation criteria as in Example 1. In addition, the prepared flour paste is packed in a squeezed bag, squeezed out about 10 g each on the top plate, and squeezed (fillability) is further baked in an oven at 200 ° C. for 20 minutes. Evaluation was performed according to the same evaluation criteria. Evaluation was comprehensively evaluated by three panelists.
＊２：三菱商事フードテック株式会社製、商品名：ＰＯ−５００（Ｂｒｉｘ７１）
＊３：松谷化学株式会社製、商品名：ききょう
＊４：松谷化学株式会社製、商品名：パセリＰ
＊５：株式会社カーギルジャパン製、商品名：Ｅｍｃａｐ１２６３５
＊７：パーム中融点画分（ヨウ素価４５）
＊８：パーム核極度硬化油とパーム極度硬化油との等量混合油のランダムエステル交換油
* 3: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 4: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 5: Cargill Japan Co., Ltd., trade name: Emcap12635
* 7: Middle melting point fraction of palm (iodine value 45)
* 8: Random transesterified oil of mixed oil of equal amount of palm kernel hardened oil and palm hardened oil
Claims (6)
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| JP2011159225A JP5729721B2 (en) | 2011-07-20 | 2011-07-20 | Flower paste |
| PCT/JP2012/066872 WO2013011823A1 (en) | 2011-07-20 | 2012-07-02 | Flour paste |
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| JP2011159225A JP5729721B2 (en) | 2011-07-20 | 2011-07-20 | Flower paste |
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| JP2015008719A (en) * | 2013-07-02 | 2015-01-19 | 不二製油株式会社 | Manufacturing method of oil-in-water emulsion |
| JP2016198071A (en) * | 2015-04-14 | 2016-12-01 | 日清オイリオグループ株式会社 | Baked composite confectionery and method for producing the same |
| JP2020089360A (en) * | 2018-12-03 | 2020-06-11 | ロッテ コンフェクショナリー カンパニー リミテッド | Baking cream composition and cake manufacturing method |
| JP2020124157A (en) * | 2019-02-05 | 2020-08-20 | 株式会社Adeka | Flour paste |
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| JP2005160377A (en) * | 2003-12-02 | 2005-06-23 | Asahi Denka Kogyo Kk | Method for producing cream composition |
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| JP2008253160A (en) * | 2007-04-02 | 2008-10-23 | Adeka Corp | Flour paste and the like |
| JP2010183922A (en) * | 2004-07-13 | 2010-08-26 | Fuji Oil Co Ltd | Flour paste |
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| JPS6296060A (en) * | 1985-06-06 | 1987-05-02 | Unie Koroido Kk | Glucomannan composition |
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| JPS6269060A (en) * | 1985-09-20 | 1987-03-30 | Matsushita Electric Ind Co Ltd | electric instant water heater |
| JPH09154492A (en) * | 1995-12-04 | 1997-06-17 | Matsutani Chem Ind Ltd | Flower paste |
| JPH09275907A (en) * | 1996-04-10 | 1997-10-28 | Asahi Denka Kogyo Kk | Flour paste stock solution, flour paste and its production |
| JP2000279120A (en) * | 1999-04-01 | 2000-10-10 | Asahi Denka Kogyo Kk | Cream composition and method for producing the same |
| JP2003265131A (en) * | 2002-03-15 | 2003-09-24 | Asahi Denka Kogyo Kk | Cream composition and method for producing the same |
| JP2005065512A (en) * | 2003-08-25 | 2005-03-17 | Sanei Gen Ffi Inc | Flour paste and method for producing the same |
| JP2005160377A (en) * | 2003-12-02 | 2005-06-23 | Asahi Denka Kogyo Kk | Method for producing cream composition |
| JP2010183922A (en) * | 2004-07-13 | 2010-08-26 | Fuji Oil Co Ltd | Flour paste |
| JP2006042739A (en) * | 2004-08-09 | 2006-02-16 | Nippon Starch Chemical Co Ltd | Paste-like food |
| JP2008253160A (en) * | 2007-04-02 | 2008-10-23 | Adeka Corp | Flour paste and the like |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015008719A (en) * | 2013-07-02 | 2015-01-19 | 不二製油株式会社 | Manufacturing method of oil-in-water emulsion |
| JP2016198071A (en) * | 2015-04-14 | 2016-12-01 | 日清オイリオグループ株式会社 | Baked composite confectionery and method for producing the same |
| JP2020089360A (en) * | 2018-12-03 | 2020-06-11 | ロッテ コンフェクショナリー カンパニー リミテッド | Baking cream composition and cake manufacturing method |
| JP2020124157A (en) * | 2019-02-05 | 2020-08-20 | 株式会社Adeka | Flour paste |
| JP7308043B2 (en) | 2019-02-05 | 2023-07-13 | 株式会社Adeka | flower paste |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5729721B2 (en) | 2015-06-03 |
| WO2013011823A1 (en) | 2013-01-24 |
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