WO2019117621A1 - Composition for producing cream cheese filling for baked goods containing allulose and use thereof - Google Patents

Abstract

The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods containing same; a method for producing baked goods using the cream cheese filling for baked goods; a method for enhancing the soft texture of the cream cheese filling for baked goods; and a method for inhibiting expansion and contraction of the cream cheese filling for baked goods. The composition for producing a cream cheese filling for baked goods of the present application involves addition of the naturally derived sweet material allulose, thereby imbuing the excellent characteristics of inhibiting expansion and contraction of the cream cheese filling for baked goods and enhancing the soft texture thereof.

Description

Compositions for making cream cheese filling for bakery, including aluloses, and uses thereof

The present application relates to a composition for preparing a cream cheese filling for bakery, comprising a saccharide including allylose and a cream cheese; A cream cheese filling for a bakery and a bakery including the same; A bakery production method using the cream cheese filling for the bakery; A method for promoting a soft texture of cream cheese filling for a bakery; And a method for suppressing swelling and contraction of cream cheese filling for bakery.

BACKGROUND OF THE INVENTION [0002] Peeling is a composition mainly for filling food, and various kinds are used to impart taste, flavor, and texture of the product. Cheese has been used mainly in high-end desserts. However, with the development of processing technology, cheeses have been used in a variety of forms And the use of bakery products is increasing.

Cream cheese is a fresh cheese made from fresh cream or milk curd. The above-mentioned cream cheese is generally applied to the surface of the cooked bakery product. However, in order to enhance taste and flavor and enhance the convenience of consumers, the cream cheese may be further mixed with sugar such as cream and sugar, Or a coloring agent may be further mixed to be used for filling in bakery dough. When cream cheese is used for peeling, soft texture as unripe cream rich in cream is added, and moisture is also abundant, so that the bakery product itself can be moistened with a moist and smooth texture.

However, when the cream cheese is used for peeling in the bakery product as described above, due to the relatively high moisture content (55% or more), the moisture in the cooked oven is evaporated and excessively expanded, There is a problem that the volume of the cream cheese is expanded or shrinked inside the bakery product. Furthermore, the volume of the cream cheese filled in the bakery product by the vaporized moisture may be reduced, and the formed texture may collapse, which may result in loss of the moist and soft texture desired as the filling. As described above, when cream cheese is used for peeling, morphological deformation occurs due to heat during cooking, which can significantly deteriorate consumer's taste in appearance and texture, There is a need to develop low and stable cream cheese filling.

Therefore, various studies have been conducted to improve the quality of cream cheese as the demand and interest for bakery using cream cheese increases. For example, Korean Patent Publication No. 10-2017-0025481 discloses a cream having a soft texture Korean Patent Laid-Open No. 10-2015-0062717 discloses a cream cheese composition having improved taste and flavor through fermentation, and Korean Patent Laid-Open No. 10-2006-0044601 discloses a cream cheese composition having a low protein content Discloses cream cheese compositions having improved firmness only. However, there has been no attempt to improve the morphological deformation due to heat during cooking in the above-mentioned prior arts, and at the same time, there has been no research to promote a moist and soft texture by improving the retention of moisture.

As a result of intensive research to solve the above problems, the inventors of the present invention have found that a composition for preparing cream cheese filling for bakery containing an effective amount of alulose improves heat stability to suppress the generation of bubbles, The present invention has been completed by ascertaining that it has an effect of promoting dullness and soft texture.

One object of the present application is to provide a composition for preparing cream cheese filling for bakery, comprising a sugar and a cream cheese comprising aluloses.

Another object of the present application is to provide a cream cheese filling for a bakery, comprising the composition for making cream cheese filling for the bakery.

Another object of the present application is to provide a bakery comprising the composition for preparing cream cheese filling for the bakery.

Another object of the present invention is to provide a process for producing cream cheese filling for bakery, which comprises mixing sugar and cream cheese containing aluloses.

Another object of the present application is to provide a method of making a bakery dough comprising the steps of: (a) And (b) baking the bakery dough containing the cream cheese filling for the bakery.

Another object of the present invention is to provide a method of promoting a soft texture of cream cheese filling for bakery, comprising mixing sugar and cream cheese containing aluloses.

Another object of the present application is to provide a method for reducing bubble generation of cream cheese filling for bakery, comprising mixing sugar and cream cheese comprising aluloses.

Another object of the present application is to provide a method of increasing the moisture retention of cream cheese filling for bakery, comprising mixing sugar and cream cheese comprising aluloses.

Another object of the present application is to provide a method of making a bakery dough comprising the steps of: (a) And (b) baking the bakery dough containing the cream cheese filling for the bakery. The present invention also provides a method for inhibiting swelling and contraction of cream cheese filling for a bakery.

The composition for bakery cream cheese filling according to the present application has excellent properties such as suppressing swelling and shrinkage of cream cheese filling for bakery or adding a soft texture by adding allylose, which is a naturally derived sweetener.

FIG. 1 is a graph comparing the boiling height and the shrinkage height of the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4. FIG.

2 is a photograph showing the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 before heating.

Fig. 3 is a photograph showing the post-heating (post) heating of the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4. Fig.

Fig. 4 is a graph showing the moisture content of the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 before and after heating. Fig.

5 is a graph comparing the thermal conductivities of cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4.

Figs. 6A and 6B are photographs showing the topping (cream cheese) on the muffin including the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 before and after heating. Fig.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

The present application relates to cream cheese filling for bakery produced by processing cream cheese, which will be described in detail below.

One aspect of the present application to accomplish the above object provides a composition for preparing a cream cheese filling for bakery, comprising a saccharide including allylose and a cream cheese. The cream cheese filling for bakery made with the composition for making bakery cream cheese filling of the present application includes a saccharide including alulose in the composition so that the stability against heat of baking cream cheese filling is increased and bubble generation is suppressed or And the soft texture is improved.

In the present application, 'cream cheese' is a kind of cheese, which means a kind of raw cheese which is formed by forming a curd through heating or coagulation of cream or milk, and separating and forming the cream. In addition, the above cream cheese may be prepared by adding cream (edible oil, fresh cream, shower cream, custard cream, butter cream, etc.) or cheese (cheddar cheese, mozzarella cheese, ricotta cheese, camembert cheese, Cheese, gruel cheese, cottage cheese, etc.), but is not limited thereto. Unlike cream, which is close to a liquid, cream cheese has a hardness close to that of a solid. Specifically, it may have a hardness of 50 to 60% or more higher than that of a cream, but is not limited thereto.

The cream cheese of the present application may be made from, but is not limited to, (a) cream or crude oil and (b) a composition for making cream cheese comprising an acidity modifier. The cream cream or crude oil may be contained in an appropriate amount in the composition for the production of cream cheese. Specifically, 70 to 99 parts by weight, 75 to 99 parts by weight, 80 to 99 parts by weight, 85 to 99 parts by weight , 90 to 99 parts by weight, or 95 to 99 parts by weight.

The acidity regulator refers to an additive used to control the acidity of a product. In addition, the acidity adjusting agent can improve the taste and texture of the food by appropriately controlling the ratio of sugar to acid in the food. In the present application, the acidity regulator may be used to form a curd, to improve the moldability of the cream cheese, or to enhance the flavor (acidity). Specifically, the acidity modifier may include, but is not limited to, sodium hydroxide, sulfuric acid and its salts, citric acid and its salts, phosphoric acid and its salts, lemon juice, lemon concentrate, vinegar and the like. The salt may be a substance that constitutes a molecule together with an ion for controlling the acidity, and may mean a cation such as sodium, potassium, magnesium or calcium when the ion for controlling the acid is an anion (sulfuric acid, citric acid, phosphoric acid, etc.).

The acid controlling agent may be contained in an appropriate amount in the composition for the production of cream cheese, specifically 0.1 to 10 parts by weight, 0.5 to 5 parts by weight, and 0.5 to 4 parts by weight based on 100 parts by weight of the composition for the production of cream cheese. 1 to 4 parts by weight, 1 to 3 parts by weight, or 2 to 3 parts by weight, but is not limited thereto.

The composition for making a cream cheese may further comprise a thickener. The thickener is a component that controls the viscosity of the product and can have a significant impact on the stability, texture and usability of the product. Specifically, the thickening agent may include, but is not limited to, guar gum, xanthan gum, gum arabic, locust bean gum, carrageenan gum, carboxymethyl cellulose gum, gellan gum, pectin and the like.

Specific examples of the thickener include 0.001 to 0.05 part by weight, 0.001 to 0.04 part by weight, 0.001 to 0.03 part by weight, 0.003 to 0.03 part by weight, 0.003 to 0.03 part by weight, To 0.02 parts by weight, or 0.005 to 0.02 parts by weight.

In the present application, the moisture content of the cream cheese is 50 parts by weight or more, 20 to 99 parts by weight, 30 to 99 parts by weight, 40 to 99 parts by weight, 50 to 99 parts by weight, 60 to 99 parts by weight, 20 to 90 parts by weight, 30 to 90 parts by weight, 40 to 90 parts by weight, 50 to 90 parts by weight, 60 to 90 parts by weight, 20 to 80 parts by weight, 30 to 80 parts by weight, 40 to 80 parts by weight, The water content may be 50 to 80 parts by weight, 60 to 80 parts by weight, 20 to 70 parts by weight, 30 to 70 parts by weight, 40 to 70 parts by weight, 50 to 70 parts by weight or 50 to 60 parts by weight, no.

The cream cheese may be contained in an appropriate amount in a composition for preparing a cream cheese filling for bakery. Specifically, 20 to 99 parts by weight, 25 to 99 parts by weight, 30 to 99 parts by weight, 35 to 99 parts by weight, 40 to 95 parts by weight, 45 to 99 parts by weight, 20 to 95 parts by weight, 25 to 95 parts by weight, 30 to 95 parts by weight, 35 to 95 parts by weight, 40 to 95 parts by weight, 45 to 95 parts by weight, 90 to 90 parts by weight, 25 to 90 parts by weight, 30 to 90 parts by weight, 35 to 90 parts by weight, 40 to 90 parts by weight, 45 to 90 parts by weight, 20 to 80 parts by weight, 25 to 80 parts by weight, 35 to 70 parts by weight, 45 to 70 parts by weight, 30 to 60 parts by weight, 40 to 80 parts by weight, 40 to 80 parts by weight, 45 to 80 parts by weight, 30 to 70 parts by weight, 35 to 60 parts by weight, 40 to 60 parts by weight, 45 to 60 parts by weight, 35 to 55 parts by weight, 40 to 55 parts by weight or 45 To 55 parts by weight, although not limited thereto.

In the present application, 'filling' refers to a component material, which may be used in combination with 'cow', and may be a component material including a heating (firing) step after filling. The 'cream cheese filling' refers to a composition prepared by mixing cream cheese with other ingredients and processing the mixture into food fillers. Specifically, cream cheese filling includes those used as fillers in bakery products, and the bakery products are not particularly limited and may be those conventionally used in the art.

The term "saccharide" in the present application is a substance generally included for sweet taste and the like, and is at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweeteners and liquid equivalents.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose. The above-mentioned alulose is a concept including both D-alulose and L-alulose, and may be purchased from commercially available aluloses, directly extracted from natural products, and produced by chemical or microbiological methods, But is not limited thereto. The alulose may be used in solid, powder or liquid form, and may be used in the form of crystalline aluloses, but is not limited thereto. The alulose may be alulose having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

In the present application, the 'saccharide containing alulose' may be alulose alone, or saccharides other than alulose may be included in the form of mixed sugar. Specifically, the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweetening agents in addition to alulose. Specifically, the monosaccharide may be, The saccharide may be a saccharide having two monosaccharide bound thereto, for example, lactose, maltose, trehalose, turanose or cellobiose, but is not limited thereto. The sugar alcohol may be a substance formed by reducing a carbonyl group of saccharides, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol or lactitol, but is not limited thereto.

The allylose-containing saccharide may further include other ingredients in addition to the allylose in powder, liquid form, or mixed sugar form, provided that the allylose can be included in the composition for making baked cream cheese filling of the present application in an appropriate amount .

5 to 60 parts by weight, 5 to 50 parts by weight, 5 to 50 parts by weight, and 5 to 50 parts by weight, based on 100 parts by weight of the composition, of the saccharide containing alulose may be contained in a composition for preparing cream cheese filling for bakery. 15 to 70 parts by weight, 15 to 70 parts by weight, 15 to 60 parts by weight, 15 to 50 parts by weight, 15 to 40 parts by weight, 25 to 70 parts by weight, 25 to 60 parts by weight, 25 to 50 parts by weight, 30 to 50 parts by weight, 30 to 45 parts by weight, or 30 to 40 parts by weight, but is not limited thereto.

20 to 100 parts by weight, 28 to 100 parts by weight, 30 to 100 parts by weight, 40 to 100 parts by weight based on 100 parts by weight of saccharides, 50 to 100 parts by weight, 57 to 100 parts by weight, 60 to 100 parts by weight, 70 to 100 parts by weight, 80 to 100 parts by weight, 90 to 100 parts by weight, 30 to 90 parts by weight, 40 to 90 parts by weight, 60 to 80 parts by weight, 60 to 90 parts by weight, 70 to 90 parts by weight, 40 to 80 parts by weight, 50 to 80 parts by weight, 57 to 80 parts by weight, 60 to 80 parts by weight, 50 to 70 parts by weight, 57 to 70 parts by weight, or 60 to 70 parts by weight.

The saccharide of the present application may or may not further include sugar.

When the saccharide of the present application additionally contains sugar, the sugar is specifically 10 to 90 parts by weight, 20 to 90 parts by weight, 30 to 90 parts by weight, 40 to 90 parts by weight, 10 to 20 parts by weight, 30 to 80 parts by weight, 40 to 80 parts by weight, 30 to 70 parts by weight, 40 to 70 parts by weight, 50 to 70 parts by weight, 60 to 70 parts by weight, 10 to 60 parts by weight , 20 to 60 parts by weight, 30 to 60 parts by weight or 40 to 60 parts by weight, but is not limited thereto.

When the saccharide of the present application additionally contains sugar, the weight ratio of the alulose to the sugar is 1: 0.01 to 1:10, 1: 0.01 to 1: 5, 1: 0.01 to 1: 3, 1: 0.1 to 1: 3, 1: 0.1 to 1: 2.5, 1: 0.5 to 1: 5, 1: 0.5 to 1: 3, But are not limited to, from 1: 0.5 to 1: 2.5, 1: 0.7 to 1: 3, 1: 0.7 to 1: 2.5, 1: 1 to 1: 3, or 1: 1.5 to 1: 2.5.

The composition for preparing baking cream cheese filling according to the present invention may further comprise an appropriate amount of fresh cream. Specifically, the composition may be used in an amount of 1 to 50 parts by weight, 1 to 40 parts by weight, 1 to 30 parts by weight, 3 to 20 parts by weight, 3 to 50 parts by weight, 3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 20 parts by weight, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, But are not limited to,

The moisture content of the composition for preparing a cream cheese filling for bakery of the present application is 20 to 60 parts by weight, 20 to 55 parts by weight, 20 to 50 parts by weight, 25 to 60 parts by weight based on 100 parts by weight of the composition for preparing cream cheese filling for bakery, 25 to 55 parts by weight, 25 to 50 parts by weight, 30 to 60 parts by weight, 30 to 55 parts by weight, 30 to 50 parts by weight, 35 to 55 parts by weight, 35 to 50 parts by weight, 40 to 55 parts by weight, 50 parts by weight, or 43 to 48 parts by weight, but is not limited thereto.

The composition of the present application for preparing cream cheese filling for bakery is superior to the composition for preparing cream cheese filling for bakery which does not contain alulose or the composition for filling cream cheese for bakery which contains the same amount of sugar or xylose instead of alulose Reduce bubble generation, enhance moisture retention, or enhance heat resistance.

The heat resistance refers to the heat resistant property of the present application and specifically the heat generated in the process of manufacturing the bakery to lower the thermal conductivity of the cream cheese filling for the bakery, Or to increase water retention. The heat resistance of the cream cheese filling for bakery made with the composition for making a cream cheese filling for bakery of the present application is not limited to the composition for preparing cream cheese filling for bakery without aluloses or the cream for bakery containing the same amount of sugar or xylose instead of alulose May be enhanced as compared to the heat resistance of cream cheese filling for bakery made with composition for making cheese filling.

The generation of bubbles means that bubbles are generated by heating the cream cheese filling for bakery by heat in the course of manufacturing the bakery. When bubbles are reduced, expansion of the bubbles is reduced, and the cream cheese May expand or contract. The bubbling of the cream cheese filling for bakery made with the composition for making bakery cream cheese filling of the present application is not limited to the composition for the preparation of cream cheese filling for bakery without aluloses or for the bakery containing the same amount of sugar or xylose instead of alulose May be reduced compared to bubbling of cream cheese filling for a bakery made with a composition for making cream cheese filling.

The composition of the present application for preparing cream cheese filling for bakery has a lower hardness than a composition for preparing cream cheese filling for bakery which contains the same amount of sugar or xylose instead of alulose in a composition for cream cheese filling for bakery which does not contain alulose It is possible to promote a soft texture.

The hardness shows the hardness at chewing, and the lower the hardness, the more the creamy cheese filling for the bakery means the reduced texture and the smoother texture is improved. The hardness of the cream cheese filling for bakery made with the composition for making bakery cream cheese filling of the present application is not limited to the composition for preparing cream cheese filling for bakery without aluloses or the cream for bakery containing the same amount of sugar or xylose instead of alulose Can be reduced compared to the hardness of cream cheese filling for a bakery made with a composition for making cheese filling.

The composition for preparing baking cream cheese filling according to the present invention may further comprise at least one selected from the group consisting of organic acids, acidity regulators, stabilizers, powdered milk (whole milk powder, skimmed milk powder, mixed milk powder, whey powder, etc.), humectants (glycerol, glycerin, propylene glycol, (Cheddar cheese, mozzarella cheese, ricotta cheese, camembert cheese, emmental cheese, gruel cheese, cottage cheese, etc.), starch, dextrin , Flavoring agents, coloring agents, and the like, but the present invention is not limited thereto. In addition, it may further include known materials generally used for producing cream cheese filling.

Another aspect of the present application for achieving the above object is to provide a cream cheese filling for a bakery, which comprises the composition for making cream cheese filling for bakery. The cream cheese filling for the bakery is as described above.

Another aspect of the present application for achieving the above object is to provide a bakery comprising the above composition for making cream cheese filling for bakery. The cream cheese filling for the bakery is as described above.

Another aspect of the present application for achieving the above object is to provide a method for producing cream cheese filling for bakery, which comprises mixing sugar and cream cheese containing alulose. The saccharides including aluloses, cream cheese, and cream cheese filling for bakery are as described above.

The saccharides and the cream cheese comprising the aluloses can be compounded in sequence, in reverse order or simultaneously. When the saccharide containing alululose and the cream cheese are mixed, the other ingredients contained in the composition for preparing cream cheese filling for bakery may be further mixed.

According to another aspect of the present invention, there is provided a method of making a bakery dough comprising the steps of: (a) And (b) heating the bakery dough including the cream cheese filling for the bakery.

The step (a) is a step of applying the cream cheese filling for the bakery of the present invention to the bakery dough, and more specifically, filling the space inside the bakery dough with the cream cheese filling for the bakery. Conventional methods may be used for the method of administering the filling to the bakery dough. Specifically, the administration can be carried out using a syringe bag, but is not limited thereto.

The step (b) may include, but is not limited to, baking, steaming, frying or boiling the dough of step (a).

Conventional methods can be used for baking the dough. Specifically, the dough may be baked using an oven or a bread maker, but the present invention is not limited thereto.

Another aspect of the present application for achieving the above object is to provide a method for promoting a soft texture of cream cheese filling for bakery, comprising mixing sugar and cream cheese containing aluloses. Methods for filling and mixing sugar, cream cheese, and cream cheese for bakery such as aluloses are as described above.

Another aspect of the present application for achieving the above object is to provide a method for reducing bubble generation of cream cheese filling for a bakery, which comprises mixing sugar and cream cheese containing aluloses. Methods for filling and mixing sugar, cream cheese, and cream cheese for bakery such as aluloses are as described above.

Another aspect of the present application for achieving the above object is to provide a method for increasing the moisture retention of cream cheese filling for bakery, comprising mixing sugar and cream cheese containing aluloses. Methods for filling and mixing sugar, cream cheese, and cream cheese for bakery such as aluloses are as described above.

According to another aspect of the present application for achieving the above object, there is provided a method of manufacturing a bakery dough comprising the steps of: (a) And (b) heating the bakery dough containing the cream cheese filling for the bakery. The present invention also provides a method for inhibiting the expansion and contraction of cream cheese filling for a bakery. The steps (a) and (b) are as described above.

Hereinafter, the present application will be described in more detail through Examples and Experimental Examples. However, these examples and experimental examples are intended to illustrate the present application and the scope of the present application is not limited to these examples and experimental examples.

Example 1: Preparation of cream cheese filling

The cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 was carried out with the constitution shown in Table 1 below. Cream cheese commonly used in each sample was first prepared, and then the sugar added to the cream cheese was changed to sugar, xylose, and / or alulose to complete the cream cheese filling.

Raw material name Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Cream cheese 50 50 50 50 50 50 50 50 50 Sugar 35 30 25 15 30 25 15 Xylose 5 10 20 35 Alulous 5 10 20 35 whipping cream 12 12 12 12 12 12 12 12 12 Vanilla flavor 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Lemon juice 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 system 100 100 100 100 100 100 100 100 100

First, cream cheese was prepared through a cream cheese making composition comprising milk, lemon juice, gum, and salt. Specifically, the milk (Seoul milk) was weighed and placed in a domestic source port, and then adjusted so that the deeper temperature was kept at 90 ° C or higher, but it was boiled with a spatula so as not to be carbonized. When the bubbles are sufficiently heated by heating, the flame is reduced to medium-heavy and the core temperature is maintained at 60 ° C to 65 ° C. Add lemon juice with lemon juice and stir slowly with a spatula until a curd is formed gave. When a thick curd was formed in the upper layer and light green-colored whey submerged in the lower layer, heating was stopped and the mixture was left to cool for 10 to 15 minutes. For the separation of the curd, 3 to 4 pieces of cheesecloths (20 mesh) were prepared, and curd was slowly poured thereon to remove the whey. The gad was held in a refrigerator (4 ° C) for 24 to 48 hours, and the remaining moisture was removed. The aged curd was taken out and placed in a household blender. The sword (guar gum 50%, xanthan gum 50%) and salt were added to make a gentle cream. Finally, the creamed composition is placed in a rectangular container (glass), gauze and paper pads are placed on top of it, and the heavy centerpiece is placed on top of it and aged for 24 to 48 hours under refrigeration (4 캜) To form a cream cheese. The cream cheese contains 42 to 52 parts by weight of water relative to 100 parts by weight of cream cheese.

The finished cream cheese was placed in a household blender and sugar (CJ Cheiljedang, purity of 98% or more), xylose (Danisco, purity of 98% or more), and / or alulose (CJ Cheiljedang, purity: 98% or more) was weighed and added into a cream. Other ingredients (fresh cream, vanilla flavor, lemon juice) were weighed and added to the creamed composition evenly using a blender to complete the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4.

Example 2: Comparison of boiling and moisture changes during heating of cream cheese filling

The cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 prepared in Example 1 was heated to observe a boiling phenomenon due to expansion of the bubbles and the degree of expansion was compared. The weight of cream fillings before and after heating was also compared to determine the amount of water lost to the outside after expansion. As described above, the moisture in the cream cheese filling is evaporated by the heating and the bubbles formed therein are expanded, so that the cream cheese can be swollen or contracted in the bakery product. Also, moisture vaporized during heating has a problem of deteriorating the texture of cream cheese filling and losing its purpose as peeling.

Example 2-1: Comparison of boiling in heating of cream cheese filling

Specifically, in order to measure boiling, 100 g of cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 were weighed and placed in an oven. The upper and lower flasks were heated to 180 ° C by heating. After the heat treatment was completed, the lamiken was taken out to measure the maximum height at which the filling was expanded, and the weight was measured after the heat treatment.

Boiling analysis (Cm) Distinction Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Height Before Heating (Cm) 2.5 2.7 2.6 2.7 2.7 2.5 2.4 2.6 2.6 Height after heating (Cm) 4.8 4.8 4.8 5 4.8 5 4.8 4.5 4.5 Shrinkage (Cm) 2 2.3 2.2 2 2 2.2 2.5 2.6 2.6 Shrinkage rate of change (Cm) 0.5 0.4 0.4 0.7 0.7 0.3 -0.1 0 0

** Shrinkage: Height after settling after cooling at final boiling height **

As a result, as shown in Table 2, the maximum height of bubbles generated in the peeling of Comparative Examples 1 to 5 including sugar and / or xylose during heating was compared with that of Experiments 1 to 4 (Fig. 1 to Fig. 3).

In particular, Experimental Examples 1 to 4 containing aluloses showed slower boiling and lower stable color and shrinkage change rates than those of Comparative Examples 1 to 5 containing sugar and / or xylose, This means less bubble formation in the cream cheese, and aluloses serve to lower shrinkage rate of change.

Example 2-2: Comparison of moisture change during heating of cream cheese filling

The moisture content before and after heating was measured using an infrared moisture analyzer (OHAUS, Swiss). Specifically, in the measurement of the moisture content, each sample was based on 2 g, and the weight was calculated as the weight of the reduced weight with the end point where the weight change did not occur for 30 seconds while heating at 130 ° C.

Distinction Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Before heating (%) 32.22 33.46 32.98 36.41 34.68 33.44 32.84 33.65 34.37 After heating (%) 28.31 30.17 30.41 34.12 32.18 30.77 30.61 31.36 32.65 Loss (%) 3.91 3.29 2.57 2.29 2.5 2.67 2.23 2.29 1.72

As a result, as shown in Table 3, Experimental Examples 1 to 4, in which a certain amount of alulose was used in comparison with the loss of moisture content in Comparative Examples 1 to 5 including sugar and / or xylose during heating, were lost It was confirmed that the water content (%) was low (Fig. 4).

Example 3: Comparison of texture (physical properties: hardness, wettability) of cream cheese filling

The main purpose of the cream cheese filling is to fill the inside of the bakery product to give a soft and moist texture, and to confirm the effect of improving the texture of the cream cheese filling produced in the present invention. It is very important to provide a soft and moist texture and good peeling as the filling efficiency can be improved when the filler is filled, especially when the filling property is excellent.

Specifically, each cream cheese filling kept at room temperature (25 캜) was stored in a sample holder of a hardness analyzer (STABLE MICRO SYSTEMS, TAXT plus) in the same volume with no empty space. Then, a probe (TTC SPRABILITY RIG) located at the same height (30 mm) from each sample surface contained in the sample holder was moved at a constant force and speed (Test Speed and Post Test Speed 1.0 mm / sec) To a depth of 85%. In this case, the maximum strength of the pressing force of the probe on the sample is a force, and the ratio of the resistance value generated when the sample is continuously pressurized is defined as wettability. The hardness value (g) shows a soft texture as the numerical value is lower, and the lower the value, the better the spreadability.

More specifically, the basic texture of cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 prepared in Example 1 was compared (Table 4).

Before heating 3 iterations Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Primary 126.9 108.7 123.2 152.8 38.3 74.5 93.1 84.5 69.9 Secondary 138.7 109.4 132.5 177.7 47 86.6 94.1 92.7 77.1 Third 182.2 92.3 142.1 196.4 44.9 86.1 97.9 99.7 80.5 medium 149.3 103.5 132.6 175.6 43.4 82.4 95.0 92.3 75.8 After heating 3 iterations Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Primary 490.1 372.3 561.1 710.2 450.3 401.5 328.7 307.1 302.4 Secondary 267.4 442.5 566.7 590.3 421 495.9 365.9 366.1 271.7 Third 357.1 470.8 539.4 671.1 495.2 411.2 350.2 325.3 311.9 medium 371.5 428.5 555.7 657.2 455.5 436.2 348.3 332.8 295.3

As a result, as shown in Table 4, it was confirmed that the resistance values of Comparative Examples 2 to 5 and Experimental Examples 1 to 4 containing a certain amount of xylose or alulose were lower than that of Comparative Example 1 containing only sugar as a saccharide And it was shown that it was excellent in spreadability. In the case of Comparative Example 5, it is confirmed that the physical properties are 43.4, but due to too low physical properties, there is a disadvantage in that convenience and operation efficiency are lowered when used. However, in the case of Experimental Examples 1 to 4 in which aluloses were contained in a certain amount, the hardness was significantly lower and the spreadability was significantly higher than Comparative Examples 2 to 5 in which the same amount of xylose was contained, And it was judged that convenience and working efficiency were excellent.

Example 4: Thermal conductivity comparison of cream cheese filling

The cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 prepared in Example 1 was heated to the inside of the filling to measure the time required for the temperature to rise, Were compared. Slowing the rise in temperature at the same conditions means that the efficiency of heat conduction is low, which indicates that bubbles can be generated in the filling and delayed the generation of air pockets due to expansion.

Specifically, in order to measure changes in the temperature during heating, 100 g of each of the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 was weighed, placed in a laminator, equipped with a thermometer in the center, Heated in a dry oven. The temperature of each sample was checked at 5 minute intervals during heating for a total of 40 minutes (Table 5 and FIG. 5).

time Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Experimental Example 1 Experimental Example 2 Experimental Example 3 40 minute rate of change 87.18 97.22 84.62 79.49 80.00 72.50 76.92

As a result, as shown in Table 5, it was found that the product temperatures of Examples 1 to 4 heated for the same time as compared with the product temperatures of peeling of Comparative Examples 1 to 5 containing sugar and / or xylose during heating were significantly lower Respectively. As a result, it was confirmed that the cream cheese filling containing a certain amount of alulose could reduce the heat conduction and delay the formation of the internal bubbles and the expansion thereof.

Example 5: Manufacture of muffins containing cream cheese filling

Muffins were prepared with the raw materials and compositions shown in Table 6 below. Using the cream cheese filling of Comparative Examples 1 to 5 and Examples 1 to 4 prepared in Example 1 as the filler, Respectively.

Classification Raw material name Weight (g ) muffin Muffin Mix 39.2 cooking oil 9.1 Turbulence 6.3 water 15.4 peeling Cream cheese filling 25.0 system system 100.0

Specifically, all the raw materials (muffin mix (CJ Cheiljedang), soybean oil (CJ Cheiljedang), water, egg shells) in Table 6 were weighed and put into a kneader for confectionery baking for 1 minute at a low speed (for example, 100 to 150 rpm) And mixed again at an intermediate speed (for example, 200 to 300 rpm) for 3 minutes to prepare an evenly kneaded mixture of all the raw materials. The thus-prepared kneaded product was weighed in an amount of 70 g each and divided into muffin molds having an hereditary origin. Next, the cream cheese filling of Comparative Examples 1 to 5 and Experimental Examples 1 to 4 prepared in Example 1 was filled in a syringe pouch, and 25 g each of the cream cheese filling was injected into the divided dough water, thereby preparing a muffin batter containing cream cheese filling Respectively. The prepared dough was placed in an oven preheated to 180 ° C and baked for 20 to 23 minutes to complete the muffin.

Example 6: Sensory evaluation of muffins containing cream cheese filling

The muffins prepared in Example 5 were prepared by using the cream cheese filling (including only sugar as a saccharide) of Comparative Example 1 and the cream cheese filling (including a part or all of saccharide allylose) of Experimental Examples 1 to 4 Of 20 male and female panelists trained in cream cheese.

Specifically, random three-digit random numbers were printed on muffins prepared by filling the cream cheese filling of Comparative Example 1 and Experimental Examples 1 to 4, and each panel was arbitrarily selected. After free ingestion, the given attributes (moistness, softness, tackiness, tenderness preference) were expressed in 5-point scales. After repeated evaluation of the given samples, the scores for each attribute were analyzed according to the comparative example and the T-test, and statistical significance was shown (p <0.05).

Account Classification Moist Softness Spreadability (mouth recording) Mouth feel Overall likelihood Xylose 3.35 3.4 3.32 3.45 3.4 Jungbang 3.75 3.85 3.875 3.7 3.6 Alulous 3.6 3.55 3.75 3.7 3.49

As a result, it was found that cream cheese on muffins including Experimental Examples 1 to 4 in which alulose was used in a certain amount had better sensory properties than Comparative Examples 2 to 4 in which only xylose was used as a saccharide, It was confirmed that the moist and soft texture similar to that of cream cheese filling on the muffins was promoted, and thus the overall mouthfeel was favorable. As described above, the muffin-filled cream cheese filling itself has a low hardness and a soft physical property, a reduced effect of air pockets generated during heating, and a combined effect of improving the binding of muffins and peeling Which means that the harmony of the overall texture is improved.

The specification is not intended to be exhaustive or to limit the scope of the invention to those skilled in the art, and it is to be understood that the invention is not limited to the specific embodiments described herein, More variations are possible within a range that does not. Accordingly, the present application may be embodied in a manner other than that specifically described and exemplified herein, and is capable of being understood by those of ordinary skill in the art.

Claims (16)

A composition for making a cream cheese filling for bakery, comprising sugar and cream cheese comprising aluloses. The composition according to claim 1, wherein the cream cheese has a water content of 20 to 99 parts by weight relative to 100 parts by weight of cream cheese. The composition according to claim 1, wherein the cream cheese is contained in an amount of 30 to 99 parts by weight based on 100 parts by weight of the composition for preparing cream cheese filling for bakery. The composition according to claim 1, wherein the saccharide is included in an amount of 5 to 50 parts by weight based on 100 parts by weight of the composition for preparing cream cheese filling for bakery. The composition according to claim 1, wherein the alulose is contained in an amount of 10 to 100 parts by weight based on 100 parts by weight of the saccharide. The composition of claim 1, wherein the saccharide further comprises sugar. The composition according to claim 6, wherein the sugar is contained in an amount of 10 to 90 parts by weight based on 100 parts by weight of saccharides. The composition for preparing a cream cheese filling for a bakery according to claim 1, wherein the composition for cream cheese filling for bakery further comprises fresh cream. The composition for preparing a cream cheese filling for bakery according to claim 1, wherein the moisture content of the composition for preparing cream cheese filling for bakery is 20 to 60 parts by weight based on 100 parts by weight of the composition for preparing cream cheese filling for bakery. A bakery cream filling composition according to claim 1, wherein the composition for creamy cheese filling for bakery is a bakery creamy cheese filling composition for bakery, which does not contain allylose, &Lt; / RTI &gt; The composition for preparing a cream cheese filling for bakery according to claim 1, wherein the composition for creamy cheese filling for bakery improves a soft texture compared to a composition for making creamy cheese filling for bakery without containing allylose. A cream cheese filling for bakery, comprising a composition for preparing cream cheese filling for a bakery of any one of claims 1 to 11. A bakery comprising the composition for preparing cream cheese filling for a bakery of any one of claims 1 to 11. A method for making a cream cheese filling for a bakery, which comprises mixing sugar and cream cheese containing aluloses. A method of promoting a smooth texture of a cream cheese filling for a bakery, comprising mixing sugar and cream cheese comprising aluloses. A method for inhibiting swelling and contraction of a cream cheese filling for a bakery, comprising mixing sugar and cream cheese comprising aluloses.

Images