WO2015025688A1

WO2015025688A1 - Novel flour paste

Info

Publication number: WO2015025688A1
Application number: PCT/JP2014/070081
Authority: WO
Inventors: 康文三宅; 山本　剛司; 一成佐藤
Original assignee: 株式会社カネカ
Priority date: 2013-08-19
Filing date: 2014-07-30
Publication date: 2015-02-26
Also published as: JPWO2015025688A1

Abstract

　A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constant shear rate of 40/sec at 25°C is obtained by homogenizing, sterilizing, and cooling after pre-emulsifying a raw material mixture obtained by mixing 5-20 wt% of oil with an aqueous phase prepared by dissolving 1.0-5.0 wt% of phosphate-crosslinked starch, 0.01-0.15 wt% of a glucomannan/xanthan gum mixture having a weight ratio of 20/80-80/20, 1.5-3.0 wt% (dry weight) of egg yolk, and 0.1-0.4 wt% (dry weight) of egg white (relative to the raw material mixture as a whole) in water and heating. This flour paste does not lower the pre-baking shape retention due to the demulsifying action of the lecithin in egg yolk even though the flour paste contains a large amount of egg yolk, has good heat-resistant shape retention, melts in the mouth well, and is creamy and smooth.

Description

New flower paste

The present invention relates to a flour paste for baking used in the field of confectionery and bread making, and a method for producing the same.

The flour paste used mainly in the confectionery and bakery fields has recently been demanding customer-oriented, creamy, smooth physical properties and a rich custard flavor.

Thickeners, starches and proteins are adjusted in order to satisfy the creamy and smooth physical properties with good mouth-melting. For example, purified glucomannan 0.3 to 50 w% and one or more kinds A method of adding a gelling agent containing a thickening polysaccharide to a starchy food material to be baked (Patent Document 1) or containing 0.5 to 5% egg white as a heat-resistant shape retaining material in the raw material composition A heat-resistant flour paste (Patent Document 2) is disclosed. However, in any of the methods, the mouthfeel is bad and the texture is crisp.

Also, a paste-like food having 1-10% by mass of processed cereal starch having an amylose content of 20-35% by mass, having a smooth texture without paste-like feeling and excellent in melting in the mouth (Patent Document 3) And a Bingham fluid composition containing 2 to 25% by weight of fats and oils, 2 to 12.5% by weight of etherified starch and / or esterified starch, and water (Patent Document 4). However, in any of the methods, the heat-resistant moldability is weak, and there is a problem that when the bread is filled and baked, it protrudes from the bread or penetrates into the dough.

On the other hand, egg yolk has been conventionally added to impart a custard flavor to the flower paste. However, when egg yolk is blended with the flour paste, the de-emulsifying action of lecithin contained in the egg yolk reduces the shape retention of the flour paste when filling into bread and confectionery before baking, and further its flavor and texture. Changes. Therefore, the egg yolk is blended to give a custard flavor, and without reducing the shape retention before baking, has heat resistant shape retention, good melting in the mouth, satisfying creamy and smooth physical properties, No flower paste has been obtained.

JP 2010-259356 A Japanese Patent Laid-Open No. 10-191891 JP 2004-173541 A JP 2009-22253 A

The object of the present invention is for baking, which does not cause deterioration in shape retention before baking, has heat resistant shape retention, has good meltability in the mouth, and has creamy and smooth physical properties even if it contains a lot of egg yolk. It is providing a flower paste and its manufacturing method.

As a result of intensive studies to solve the above problems, the present inventors have obtained a specific R value (hardness) and a specific shear stress even in a flour paste containing a lot of egg yolk. It was found that the shape retention before baking by the demulsification action of lecithin in egg yolk does not occur, it has heat resistant shape retention, good mouth melting, and creamy and smooth physical properties, and the present invention was completed. It came to do.

That is, the first of the present invention is the start of measurement under a constant condition in which the R value (hardness) which is the maximum stress measured with a rheometer at 20 ° C. is 28 to 60 g weight and the shear rate at 25 ° C. is 40 / sec. The present invention relates to a flour paste for baking, which has an egg yolk and a custard flavor, and has a shear stress of 70 to 300 Pa. The present invention also provides a glucomannan / xanthan gum mixture of 5 to 20% by weight of fat and oil, 1.0 to 5.0% by weight of phosphoric acid crosslinked starch, and a weight ratio of 20/80 to 80/20 in the whole flour paste. It relates to the above-mentioned baking flour paste containing 0.15% by weight, egg yolk 1.5-3.0% by weight (dry weight) and egg white 0.1-0.4% by weight (dry weight). A preferred embodiment is a flour paste for baking as described above, wherein the phosphoric acid cross-linked starch is a hydroxypropylated phosphoric acid cross-linked starch derived from starch made from at least one selected from the group consisting of rice, corn starch and tapioca. About. More preferably, the invention relates to the above-mentioned baking flour paste containing 0.01 to 0.10% by weight of locust bin gum in the whole flour paste. The second of the present invention is a glucomannan / xanthan gum mixture 0.01 to 0.15 of 1.0 to 5.0% by weight of phosphoric acid crosslinked starch and a weight ratio of 20/80 to 80/20 in the whole raw material mixture. The aqueous phase prepared by dissolving 1% by weight, 1.5% to 3.0% by weight of egg yolk (dry weight) and 0.1 to 0.4% by weight (dry weight) of egg white in water is mixed with 5 to The present invention relates to a method for producing a baked flour paste having a custard flavor obtained by pre-emulsifying a raw material mixture obtained by mixing 20% by weight, and then homogenizing, sterilizing and cooling.

According to the present invention, even if it contains a lot of egg yolk, the shape retention before baking due to the demulsification action of lecithin in the egg yolk does not occur, it has heat resistant shape retention, good mouth melt, and creamy It is possible to provide a flour paste for baking having smooth and smooth physical properties.

Hereinafter, the present invention will be described in more detail. The flour paste of the present invention is used for food after filling or topping bread or confectionery and baking, containing egg yolk and having a custard flavor, and a specific R value (hardness) And a specific shear stress. The flour paste is mainly composed of wheat flour and / or starch, fats and oils, sugars and / or sugar alcohols, milk main ingredients and / or milk flavors, eggs and / or processed products thereof, and water. A custard-flavored paste-like composition that is used for food by filling or topping bread or confectionery obtained by adding a thickener and the like to the food.

The R value (hardness) which is the maximum stress measured with a rheometer at 20 ° C. in the present invention is an index indicating the shape retention before firing of the flour paste, preferably 28 to 60 g weight, and 30 to 50 g weight. Is more preferable. If it is smaller than 28g, it may sag. Moreover, when it is larger than 60 g weight, it may be too hard. In addition, R value (hardness) of this invention can be measured as follows.

<Measurement method of R value (hardness)>
After filling the flower paste adjusted to 15 ° C. into an aluminum can (diameter 5 cm × height 2 cm), the temperature is adjusted at 20 ° C. for 3 hours. Using a FUDOH rheometer (manufactured by Rheotech Co., Ltd.), plunger: for viscosity, spherical diameter 15 mm, sample table speed: 30 cm / min, stroke: 50 mm ) Is the R value.

In the present invention, the shear stress 1 minute after the start of measurement under a constant condition of a shear rate of 40 / sec at 25 ° C. is an index indicating the fluidity of the flour paste, preferably 70 to 300 Pa, more preferably 100 to 290 Pa. If it is less than 70 Pa, the texture may be too soft. If it is higher than 300 Pa, it may result in a heavy texture. The shear stress of the present invention can be measured as follows.

<Measurement method of shear stress at 25 ° C.>
About 0.1 ml of the temperature-controlled flour paste is sampled in a temperature-controllable dedicated sample cup, using a cylindrical rotary viscometer (“TV-35 type viscometer” manufactured by Toki Sangyo Co., Ltd.). , Rotor: 3 ° × R7.7, shear rate: measured at 40 / sec. The value 1 minute after the start of measurement is defined as the shear stress at 25 ° C.

The above-mentioned flour paste having a specific R value (hardness) and a specific shear stress contains a specific amount of fat, phosphate cross-linked starch, glucomannan / xanthan gum mixture having a specific weight ratio, egg yolk and egg white. And can be easily obtained.

Further, the shear stress of the flour paste under a shear rate of 75 ° C. and 20 / second is preferably 40 to 96 Pa, and more preferably 40 to 90 Pa. If it is less than 40 Pa, the shape retention may be inferior. When it is higher than 96 Pa, the viscosity at the time of heating becomes too high, and the productivity may be inferior. The shear stress at a shear rate of 75 ° C. and 20 / second can be measured as follows.

<Measurement method of shear stress at 75 ° C.>
About 0.5 ml of the flower paste was tested in a dedicated sample cup whose temperature can be controlled, and after the sample cup reached 75 ° C., the sample was allowed to stand for 5 minutes, and then the above cylindrical rotary viscometer was used. Measured under conditions of rotor: 3 ° × R14, shear rate: 20 / second, and the value one minute after the start of measurement is defined as shear stress at 75 ° C.

The oils and fats are rapeseed oil, corn oil, olive oil, sunflower oil, safflower oil, soybean oil, canola oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, cocoa butter, shea fat and other vegetable oils, beef fat, lard, Examples thereof include animal oils and fats such as fish oil and milk fat, various processed oils and fats such as hardened fats and oils, transesterified fats and oils, fractionated fats and oils, butter, cream, margarine, shortening, etc., and at least one selected from these groups can be used. . The addition amount of these fats and oils is preferably 5 to 20% by weight, more preferably 7 to 15% by weight in the whole flour paste. If it is less than 5% by weight, the mouth melts well and a smooth texture may not be obtained. On the other hand, when the content is more than 20% by weight, the oil may be separated or the heat resistant shape retention may be inferior.

The phosphoric acid cross-linked starch is a starch in which starch metabolite or phosphorus oxychloride is allowed to act on the starch to cross-link the hydroxyl groups within or between the starch molecules, thereby suppressing the swelling and gelatinization of the starch granules. Say. Examples of the phosphoric acid crosslinked starch include acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch. Hydroxypropylated phosphoric acid cross-linked starch is preferable because it has a low content and does not interfere with the original flavor of the flour paste, and changes in hardness during storage and low water separation.

Examples of the raw material starch of the phosphoric acid cross-linked starch include starches commonly used in foods, such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, and rice starch. However, in the present invention, it is preferable to use at least one selected from the group consisting of tapioca starch, corn starch, and rice starch.

The addition amount of the phosphoric acid crosslinked starch is preferably 1.0 to 5.0% by weight, more preferably 2.0 to 4.0% by weight in the whole flour paste. If it is less than 1.0% by weight, it may be too soft to obtain sufficient shape retention. On the other hand, if the amount is more than 5.0% by weight, it becomes hard and the mouth melts well and the creamy and smooth texture may be impaired.

Glucomannan is a water-soluble neutral polysaccharide that is abundant in the cell walls and cocoons of conifers. The hexose D-glucose / D-mannose is β-1,4-bonded at a ratio of about 1 / 1.6. What you did. The xanthan gum is produced by fermenting starch such as corn with a bacterium (Xanthomonas campestris), and β-D-glucose is α-1,4-linked main chain anhydroglucose to D-acetylmannose, D -A thickening polysaccharide to which side chains consisting of glucuronic acid, D-mannose and pyruvic acid are bound.

In the present invention, glucomannan and xanthan gum are preferably used together as a thickener in a ratio of 20/80 to 80/20 (weight ratio), more preferably 40/60 to 55/45 (weight ratio). If the glucomannan / xanthan gum (weight ratio) is less than 20/80, a slimy sensation may occur. Conversely, if the glucomannan / xanthan gum (weight ratio) is greater than 80/20, the shape retention before firing may be insufficient and sagging may occur.

The total addition amount of glucomannan and xanthan gum is preferably 0.01 to 0.15% by weight, more preferably 0.015 to 0.10% by weight, and further 0.02 to 0.08% by weight in the whole flour paste. preferable. If the amount added is less than 0.01% by weight, the mouth melted well, and a creamy and smooth texture could not be obtained, or the shape retention before firing could not be obtained, and water separation would occur if stored for refrigeration for a long time. There is a case. On the other hand, when the amount is more than 0.15% by weight, the shape retention before firing is enhanced, but a slimy feeling is felt, and a good mouth melt and a creamy and smooth texture may be impaired.

It is not essential for the flour paste of the present invention to contain locust bin gum as a thickener, but if it is less than a certain amount, it is preferable to use locust bin gum because the shape retention before firing can be improved. Here, locust bingham is a thickening polysaccharide contained in the endosperm of locust bean, which is a leguminous plant, and mainly composed of galactose and mannose. The addition amount is preferably 0.10% by weight or less in the whole flour paste, more preferably 0.01 to 0.08% by weight, and further preferably 0.02 to 0.07% by weight. When the addition amount is more than 0.10% by weight, the creamy and smooth texture is impaired, the mouth melts poorly, and a slimy feeling may occur.

The egg yolk is an egg yolk of a chicken egg. In addition to the egg yolk contained in the whole raw egg, the whole salted egg, the salted egg yolk, the whole sugared egg, the whole sugared egg yolk, the dried whole egg, the dried egg yolk, the frozen whole egg, the frozen egg yolk, the frozen egg Sweetened whole egg, frozen sweetened egg yolk, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and at least one selected from these groups may be used. The addition amount of egg yolk is preferably 1.5 to 3.0% by weight, more preferably 1.8 to 2.5% by weight in the whole flour paste in terms of dry weight. If it is less than 1.5% by weight, a sufficient custard flavor may not be obtained. On the other hand, if it exceeds 3.0% by weight, the emulsion stability is lowered and the shape retention before firing may be inferior.

The egg white is egg white of chicken egg, in addition to the egg white contained in the whole raw egg, liquid egg white such as frozen egg white and sweetened frozen egg white, dried egg white such as egg white powder, and further processing such as enzyme treatment of the egg white A processed egg white having the ability to form an egg white gel, such as those produced by the method, and a raw whole egg, a whole liquid egg, or the like may be used as an egg white source. The addition amount of egg white is preferably 0.1 to 0.4% by weight, more preferably 0.2 to 0.35% by weight in the whole flour paste by dry weight. If it is less than 0.1% by weight, it may be too soft and sufficient shape retention may not be obtained. If it is more than 0.4% by weight, it may feel slimy or rough, with good mouth melting and creamy Smooth texture may be impaired.

In order to impart a custard flavor to the flour paste of the present invention, sugar and / or sugar alcohol and a milk main ingredient and / or a flavor of milk flavor are added. Examples of the saccharide include sucrose, glucose, maltose, trehalose, starch syrup, fructose, lactose, and isomerized sugar. Examples of the sugar alcohol include sorbitol and malbit. Examples of the milk main ingredient include milk, cream, skim milk powder, buttermilk powder, milk protein, whey protein concentrate (WPC), whey mineral, sweetened condensed milk, unsweetened condensed milk, cheese and the like. What is necessary is just to use a commercially available thing as said milk flavoring fragrance | flavor.

The content of the saccharide and / or sugar alcohol is preferably 20 to 50% by weight, more preferably 25 to 35% by weight, and further preferably 27 to 33% by weight in terms of solid content in the whole flour paste. If the content is less than 20% by weight, the custard flavor may be felt weak. If the content is more than 50% by weight, the sweetness becomes too strong and the flavor may be impaired.

The content of the milk main ingredient is preferably 0.1 to 10% by weight, more preferably 0.3 to 5% by weight, and further preferably 0.5 to 3% by weight in terms of solid content in the whole flour paste. If the content is less than 0.1% by weight, the custard flavor may be felt weak. If the content is more than 10% by weight, the protein content in the whole flour paste will increase too much and the viscosity will increase, so that good mouth-melting and smooth texture will be impaired, and the preferred custard flavor may be difficult to feel. is there. Further, the content of the flavored milk flavor is not particularly limited as long as a custard flavor can be imparted to the flour paste of the present invention, but is preferably 0.01 to 1% by weight based on the whole flour paste, 0.03 More preferable is 0.5 wt%. In addition, when a milk flavoring fragrance | flavor is not included, it is preferable that content of a milk main ingredient is 0.5 weight% or more.

In addition, the flour paste of the present invention may contain the following materials other than the above as long as the effects of the present invention are not impaired.

For example, starches other than the above phosphate cross-linked starch, acidulants such as citric acid, malic acid, lactic acid, cocoa powder, cacao mass, chocolate, vanilla beans, processed green tea products, processed tea products, coffee extract, processed chestnut products, sweet potato Processed products, processed soybean products, processed fruit products, honey, lactic acid bacteria starter, salt, liquor, bitterness and other flavoring ingredients, vanilla and other flavors, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, etc. Emulsifiers, sodium caseinate, sodium phosphate, sodium polyphosphate, potassium chloride, dextrin, cellulose and other stabilizers, carotene, caramel, gardenia, anato, riboflavin, dyes that are synthetic colorants such as titanium oxide It is done. In order to improve the shelf life, preservatives such as potassium sorbate and ε-polylysine, pH adjusters such as sodium citrate, sodium acetate and sodium bicarbonate, and antibacterial agents such as glycine, lysozyme and chitosan may be used in combination.

In addition, when adding starches other than the said phosphate crosslinked starch, 20 weight part or less is preferable with respect to 100 weight part of the said phosphate crosslinked starch, 10 weight part or less is more preferable, and it is still more preferable not to add. . If it is more than 20 parts by weight, good mouth melting and creamy and smooth texture may be impaired.

The content of the emulsifier is preferably 3% by weight or less in the whole flour paste, more preferably 1% by weight or less, and still more preferably not added. When the amount is more than 3% by weight, the flavor of the emulsifier itself is imparted, and a bitter taste or the like may be felt.

The method for producing the flour paste of the present invention is exemplified below. First, phosphoric acid cross-linked starch, glucomannan and xanthan gum, egg yolk, egg white and, if necessary, locust bin gum and other water-soluble raw materials are uniformly dispersed and dissolved in water, and heated to obtain an aqueous phase. On the other hand, other oil-soluble raw materials are dissolved in the oil and fat melted by heating to obtain an oil phase part. The oil phase part is added to the aqueous phase part and sufficiently stirred to obtain a raw material mixture, which is pre-emulsified. After preliminary emulsification, the flour paste of the present invention can be obtained by homogenizing with a homogenizer or the like by a conventional method and sterilizing and cooling under general conditions using a heating and cooling device or the like.

The flour paste of the present invention may be used as it is by topping or filling confectionery, bread, etc., but for baking, the effect of the present invention can be obtained by baking and using topped or filled bread or confectionery. It can enjoy more suitably.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Sensory evaluation method (melting in mouth, smoothness, creaminess, custard flavor)>
The sensory evaluation of the flour pastes obtained in the examples and comparative examples was carried out according to the following criteria by ten skilled panelists, and the average score was used as the evaluation value.

(Melting mouth)
5 points: Disintegrated as soon as it was put into the mouth, and melted very well.
4 points: Disintegrated as soon as it was put in the mouth and melted in the mouth very well.
3 points: Disintegrate when put in mouth and melt well in mouth.
2 points: It is hard to collapse even if put in the mouth, and the melting of the mouth is slightly bad.
1 point: Even if put in the mouth, it does not collapse easily and the mouth melts poorly.

(Smoothness)
5 points: No roughness and extremely good smoothness.
4 points: No roughness and very good smoothness.
3 points: Almost no roughness and good smoothness.
2 points: Some roughness is felt, and the smoothness is slightly lacking.
1 point: Roughness is felt and lacks smoothness.

(Creamy)
5 points: There is no stickiness at all, and fluidity is felt as soon as it is put in the mouth.
4 points: There is no stickiness, and fluidity is felt at the moment when it is put in the mouth.
3 points: There is almost no stickiness and feels fluidity after putting in the mouth for a while.
2 points: There is stickiness and it does not feel much fluidity even if put in the mouth.
1 point: There is stickiness, and even if it puts in the mouth, it hardly feels fluidity.

(Custard flavor)
5 points: Very strong custard flavor and good.
4 points: Very custard flavor and good.
3 points: Custard flavor is felt and good.
2 points: Custard flavor is slightly lacking.
1 point: Does not feel custard flavor.

<Physical property evaluation method>
(R value (hardness))
After filling the flower paste adjusted to 15 ° C. in an aluminum can (diameter 5 cm × height 2 cm), the temperature is adjusted to 20 ° C. for 3 hours. Using a FUDOH rheometer (manufactured by Rheotech Co., Ltd.), plunger: for viscosity, spherical diameter 15 mm, sample table speed: 30 cm / min, stroke: 50 mm Weight) was taken as the R value, and the evaluation value of the shape retention property. It shows that a shape retention property is so favorable that this value is large.

(Shape retention)
Based on the R value measured above, the shape retention before firing was evaluated as follows.
5 points: Extremely shape-retaining property and no dripping at all (R value = 42 g weight or more).
4 points: Very good shape retention and no sagging (R value = 35 g weight or more and less than 42 g weight).
3 points: Good shape retention and almost no sagging (R value = 28 g weight or more and less than 35 g weight).
Two points: Slightly inferior in shape retention and slightly sagging (R value = 21 g weight or more and less than 28 g weight).
1 point: No shape retention and sagging occurs (R value = less than 21 g weight).

(Shear stress at 25 ° C)
About 1 ml of the temperature-controlled flour paste is used in a special sample cup with temperature control, and the rotor is rotated using a cylindrical rotary viscometer (“TV-35 type viscometer” manufactured by Toki Sangyo Co., Ltd.). : 3 ° × R7.7, shear rate: 40 / sec. The value 1 minute after the start of the measurement was defined as the shear stress at 25 ° C., which was used as an evaluation value for melting in the mouth. The smaller the value, the better the melting of the mouth.

(Slip stress at 75 ° C)
About 0.5 ml of the flower paste was tested in a dedicated sample cup whose temperature can be controlled, and after the sample cup reached 75 ° C., the sample was allowed to stand for 5 minutes, and then the above cylindrical rotary viscometer was used. Measured under conditions of rotor: 3 ° × R14, shear rate: 20 / second, and a value one minute after the start of measurement was defined as shear stress at 75 ° C.

(Heat resistance retention)
About 10 g of the flower paste is taken out on a filter paper (“Qualitative filter paper No. 2, φ90 mm” manufactured by Toyo Roshi Kaisha, Ltd.) so as to form a rod shape of about 7 cm, and the area (A) before the heat treatment as viewed from above is taken as a digital camera. The image was measured with an analysis processing software “ImageJ”. Then, the taken out flower paste is put together with the filter paper into a paper box having a bottom surface of 10 cm square and a top surface of 2 cm, and the top and sides of the box are covered with aluminum foil. 10 minutes after heating, and measuring the area (B) after the heat treatment viewed from above in the same manner as described above, calculating the expansion coefficient (times) = B / A, and evaluating the heat-resistant shape retention property according to the following criteria did.
5 points: Extremely high heat-resistant shape retention (expansion coefficient = less than 1.2).
4 points: heat-resistant mold retention (expansion coefficient = 1.2 or more and less than 1.35).
3 points: Although there is heat-resistant holding property, it is slightly sagging (expansion rate = 1.35 or more and less than 1.5).
2 points: Slightly inferior heat resistant moldability (expansion coefficient = 1.5 or more and less than 1.65).
1 point: Heat-resistant moldability is inferior (expansion coefficient = 1.65 or more).

<Comprehensive evaluation>
The total score is the power root (sixth root) of the value obtained by multiplying the 5-point evaluation score (six items of mouth melting, smoothness, creaminess, shape retention, heat resistance shape retention and custard flavor) according to the following criteria: Each example and comparative example was evaluated.
5 points: Creamy, very smooth and melted in the mouth, strong custard flavor, strong shape retention and high heat retention (overall score = 4.25 points).
4 points: Creamy, smooth, good melt in mouth, custard flavor is strongly felt, has shape-retaining properties, and has heat-resistant shape-retaining properties (overall score = 3.70 points to less than 4.25 points).
3 points: creamy, smooth, melted in mouth, custard flavor, shape retention, heat resistance and shape retention are slightly inferior, but other than that, it is good and there is a problem with merchantability No (total score = 3.10 or more and less than 3.70).
2 points: Creamy, smooth, melted in mouth, custard flavor, shape retention, heat resistance, 3 points of inferiority, and slightly lacking in merchantability (total score = 2.50 points to 3.10) Less than point).
1 point: There is a fatal problem in at least one of creaminess, smoothness, melted mouth, custard flavor, shape retention, heat resistance shape retention and lack of merchantability (total score = 2.50 points) .

<Sensory evaluation method of bread baked by filling flower paste>
The bread obtained in the examples and comparative examples was eaten by 10 experienced panelists and evaluated according to the following criteria, and the average score was used as the evaluation value.

(Flower paste melts in the mouth)
5 points: Matches bread, collapses as soon as it is put in the mouth, and melts very well.
4 points: Matches bread, collapses as soon as it is put in the mouth, and melts very well.
3 points: Matches bread, collapses into mouth, and melts well.
2 points: Compared to the texture of bread, it does not crumble even when put in the mouth, and the melting of the mouth is slightly worse.
1 point: Compared to the texture of bread, it does not crumble even when put in the mouth, and the melting of the mouth is poor.

(Flower paste smoothness)
5 points: Matches bread, has no roughness, and is extremely smooth.
4 points: Matches bread, has no roughness and is very smooth.
3 points: Matches bread, has almost no roughness, and has good smoothness.
2 points: Roughness is felt compared to the texture of bread, and the smoothness is slightly worse.
1 point: Compared with the texture of bread, it feels rough and lacks smoothness.

(Creaminess of flower paste)
5 points: Matches bread, has no stickiness, and feels fluid when it is put in the mouth.
4 points: Matches bread, has no stickiness, and feels fluid when it is put in the mouth.
3 points: Matches bread and feels fluid after a while.
2 points: Compared to the texture of bread, it has a stickiness and does not feel much fluidity even when put in the mouth.
1 point: Compared to the texture of bread, it has a stickiness and hardly feels fluidity even if put in the mouth.

(Heat resistance of flower paste)
5 points: There is no flow out of the pan and extremely high heat resistance.
4 points: No flow out of pan, heat resistance
3 points: Although it does not flow out of the pan, the heat resistance is slightly inferior.
Two points: It flows out of the pan and is inferior in heat resistance.
1 point: It flows out of the bread and is clearly inferior in heat resistance.

(Custard flavor)
5 points: Matched to bread, very custard flavor and good.
4 points: Matched to bread, very custard flavor and good.
3 points: Matches bread, has a custard flavor, and is good.
2 points: The custard flavor is slightly lacking compared to the bread flavor.
1 point: The custard flavor is hardly felt compared to the flavor of bread.

<Comprehensive evaluation>
The above evaluation results were comprehensively evaluated according to the following criteria.
5 points: In all evaluation items, the evaluation is generally good, and the merchantability is extremely high.
4 points: Among all evaluation items, there are items that are slightly inferior, but the merchantability is high.
3 points: Among all the evaluation items, there are inferior items, but there is no problem in merchantability.
2 points: Among all the evaluation items, there are inferior items, and there is a problem in merchantability.
1 point: Among all the evaluation items, there are items that are clearly inferior, and lack of merchantability.

Example 1 Production of Flower Paste According to the formulation shown in Table 1, a flower paste was produced by the following method. The temperature was raised to 55 ± 1 ° C. while stirring and mixing so that the raw materials other than fats and oils were uniform, and the fats and oils melted to 60 ± 2 ° C. were added to the stirring sites. Thereafter, the mixture was homogenized at a pressure of 100 bar (10 ⁷ Pa) using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), and the resulting emulsion was heated at a temperature of 90 ± 1 ° C. with a tabletop heating stirrer (manufactured by Kajiwara Co., Ltd.). After heating for 6 minutes, it was cooled to 60 ° C. and packed. Then, it cooled in the 5 degreeC refrigerator and obtained the flour paste.

(Example 2) Production of flower paste According to the composition shown in Table 1, a flower paste was produced in the same manner as in Example 1 except that rapeseed oil was changed to palm oil.

As is clear from Table 1, the fats and oils of rapeseed oil (Example 1) and palm oil (Example 2) are both melted, smooth, creamy, shape-retaining and shape-retaining, and have a custard flavor. I felt strongly.

(Examples 3 and 4, Comparative Examples 1 and 2) Preparation of flour paste According to the formulation shown in Table 1, the amount of fats and oils was changed and the total amount was adjusted with water. Produced.

As is apparent from Table 1, the rapeseed oil reduced to 5% by weight (Example 3) slightly melted in the mouth, smoothed and creamy, and the rapeseed oil was increased to 20% by weight (Example 4). ) Was slightly problematic as a flour paste, although its shape retention and heat retention were slightly reduced. On the other hand, the oil whose rapeseed oil was reduced to 4% by weight (Comparative Example 1) had a large shear stress at 25 ° C., the mouth melting, smoothness and creaminess deteriorated, and the rapeseed oil was increased to 22% by weight (Comparative Example). In 2), the R value was small and the shape retention was reduced, and oil separation was observed in the evaluation of heat resistant shape retention, both of which were problematic as a flour paste.

(Example 5) Preparation of flour paste According to the formulation shown in Table 2, the ratio of hydroxypropylated phosphoric acid crosslinked starch derived from tapioca and hydroxypropylated phosphoric acid crosslinked starch derived from corn starch is the same, and the total addition amount was changed. A flour paste was prepared in the same manner as in Example 1 except that.

As is clear from Table 2, the melted mouth, smoothness and creaminess were slightly reduced, but the custard flavor was felt strongly and there was no problem as a flour paste.

(Example 6) Preparation of flour paste According to the formulation shown in Table 2, without using corn starch-derived hydroxypropylated phosphate cross-linked starch, only the hydroxypropylated phosphate cross-linked starch derived from tapioca was used, and its blending amount The flour paste was prepared in the same manner as in Example 1 except that the total amount was adjusted with water, and the evaluation results are shown in Table 2.

(Example 7, Comparative Example 3) Preparation of flour paste According to the formulation shown in Table 2, without using tapioca-derived hydroxypropylated phosphate-crosslinked starch, only cornstarch-derived hydroxypropylated phosphate-crosslinked starch was used. The flour paste was prepared in the same manner as in Example 1 except that the blending amount was increased and the total amount was adjusted with moisture, and the evaluation results are shown in Table 2.

(Comparative Example 4) Preparation of flour paste According to the formulation shown in Table 2, a flour paste was produced in the same manner as in Example 1 except that the tapioca-derived and corn starch-derived phosphate-crosslinked starch was changed to tapioca-derived etherified starch. did.

As is apparent from Table 2, only the hydroxypropylated phosphoric acid crosslinked starch derived from tapioca was used, and the amount reduced (Example 6) had smoothness, shape retention and heat retention. Although it was slightly inferior, there was no problem as a flour paste. Moreover, the addition amount as starch was the same, and the one using only hydroxypropylated phosphoric acid crosslinked starch derived from corn starch (Example 7) had a slightly inferior heat-resistant shape retention, but the addition amount was Excessive addition of 6.0% by weight (Comparative Example 3) has large shear stress and R value at 25 ° C., and good shape retention and heat retention before firing. The sensory evaluation was poor and there was no merchantability. Further, those using etherified starch instead of phosphoric acid cross-linked starch (Comparative Example 4) have large shear stress at 25 ° C., poor melting, smoothness and creaminess, and extremely poor heat-resistant shape retention. There was no sex.

(Example 8) Preparation of flour paste According to the formulation shown in Table 3, except that the weight ratio of glucomannan / xanthan gum (50/50) was changed to the weight ratio (78/22), the same as in Example 1 A flower paste was prepared.

(Example 9) Preparation of flour paste According to the formulation shown in Table 3, except that the weight ratio (50/50) of glucomannan / xanthan gum was changed to the weight ratio (22/78), the same as in Example 1 A flower paste was prepared.

(Examples 10 and 11, Comparative Examples 5 and 6) Preparation of Flour Paste According to the formulation shown in Table 3, the weight ratio (50/50) of glucomannan / xanthan gum is the same, the amount of addition is changed, and the whole with water A flour paste was prepared in the same manner as in Example 1 except that the amount was adjusted.

As is apparent from Table 3, those having a glucomannan / xanthan gum (weight ratio) of 78/22 (Example 8) and 22/78 (Example 9) have good mouth melting, smoothness and creaminess. Although the shape retention property and heat resistance shape retention property were slightly inferior, there was no problem as a flour paste. In addition, glucomannan / xanthan gum (weight ratio) is 50/50, and the total amount added is 0.01% by weight (Example 10) and 0.15% by weight (Example 11). The evaluation item was slightly inferior, and it was satisfactory as a flour paste. On the other hand, when the total amount added is 0.006% by weight (Comparative Example 5), the R value is small and the shape retention and heat resistance are extremely poor. The shear stress at 20 ° C. was large, and the melting and creaminess were particularly bad, both of which were problematic as a flour paste.

(Example 12) Preparation of flour paste According to the formulation shown in Table 4, the weight ratio (50/50) of glucomannan / xanthan gum is the same, the total addition amount is reduced by 0.01% by weight, and locust bin gum as the reduction amount. A flour paste was prepared in the same manner as in Example 1 except that was added.

As can be seen from Table 4, the flour paste of Example 12 was good as a flour paste with improved mouth melting and creaminess, although the heat-resistant moldability was slightly lowered.

(Example 13) Preparation of flour paste According to the formulation shown in Table 4, the type of phosphoric acid crosslinked starch was changed to one kind of hydroxypropylated phosphoric acid crosslinked starch derived from corn starch, and the thickener was a weight ratio of glucomannan / xanthan gum ( 50/50) is the same, the total amount added is reduced to 0.05% by weight, locust bin gum is further added by 0.025% by weight, sweetened egg yolk is reduced by 1.0% by weight, sugar and water A flour paste was prepared in the same manner as in Example 1 except that the total amount was adjusted with the addition amount.

(Comparative Example 7) Preparation of Flour Paste Flour paste in the same manner as in Example 13 except that glucomannan, xanthan gum and locust bin gum were not added according to the formulation shown in Table 4, but the total amount was adjusted with the amount of water added. Was made.

As is apparent from Table 4, the cornstarch-derived hydroxypropylated phosphate cross-linked starch and the three types of thickeners (Example 13) were slightly inferior in heat retention, but as a flour paste There was no problem, but on the other hand, the thickener was not added (Comparative Example 7). The R value was small, and the meltability, smoothness, and creaminess were reduced. Unfortunately, it was problematic as a flour paste.

(Comparative Example 8) Preparation of Flour Paste According to the formulation shown in Table 4, first, microcrystalline cellulose was mixed with water using a homomixer ("MARK II 2.5 type" manufactured by Primix Co., Ltd.) under high-speed rotation conditions. (Including an extra 21.2% by weight). To this dispersion is added granulated sugar, non-fat dry milk, whey protein, pectin, starch, liquid whole egg, sweetened egg yolk, and all using Chemistrar (“B-100” manufactured by Tokyo Rika Kikai Co., Ltd.) It was mixed until there was no waste of raw materials. The mixture was heated, and when the temperature reached 50 ° C., an emulsifier was added, and further heated to 88 ± 2 ° C., and heating and stirring were continued until 21.2% by weight of extra water was removed from the mixture. . The fats and oils melted at 60 ± 2 ° C. were added and mixed, and then kept at 75 ± 2 ° C. for 10 minutes, cooled to 60 ° C., and filled and packaged. Then, it cooled in the 5 degreeC refrigerator and obtained the flour paste. The evaluation results of the obtained flower paste are shown in Table 4.

As is apparent from Table 4, the flour paste of Comparative Example 8 had large shear stress and R value at 25 ° C., and had good shape retention and heat resistance, but melted in the mouth, smooth and creamy. Both were bad and had no merchantability. Further, the shear stress at 75 ° C. was large, the viscosity was high, and the productivity was poor.

(Examples 14 to 16 and Comparative Examples 9 to 12) Preparation of Flour Paste According to the formulation shown in Table 5, except that the total amount of liquid whole egg and sweetened egg yolk was changed and the total amount was adjusted with water. Similarly, a flower paste was prepared.

As is apparent from Table 5, when the egg yolk is near the upper limit and the egg white is near the lower limit (Example 14), the shape retention and heat resistance are slightly inferior, and both the egg yolk and the egg white are near the lower limit. The product (Example 15) was of a quality having no problem as a flour paste, although the meltability and custard flavor were slightly inferior in addition to the shape retention property and heat retention property retention. Furthermore, those in which both egg yolk and egg white were near the upper limit (Example 16) were good in all items.

On the other hand, the sample with less egg white compared to Example 1 (Comparative Example 9) had a small R value, extremely poor shape retention before firing, little creaminess, and poor heat resistance shape retention. Moreover, the egg white excess (Comparative Example 10) had a large shear stress at 25 ° C., and melted in the mouth, and smooth and creamy. Moreover, the egg yolk excess (Comparative Example 11) had a small R value and good sensory evaluation, but the shape retention before firing was poor, and the heat retention property was extremely poor. Furthermore, those in which both egg yolk and egg white were less than the lower limit (Comparative Example 12) had small R values, were inferior in all items, and had no commercial value.

(Example 17) Preparation of flour paste According to the formulation shown in Table 5, the flour paste was prepared in the same manner as in Example 12 except that the addition amount of sweetened egg yolk was increased and the total amount was adjusted with the addition amount of water. .

As is clear from Table 5, the custard flavor was felt strongly and the flower paste was of good quality, although it was inferior to the mouth, smooth and creamy compared to Example 12.

(Example 18) Preparation of bread baked by filling flour paste The bread paste obtained by filling the dough after baking the flour paste obtained in Example 1 according to the composition of Table 6 and filling the dough and baking the following method It was produced in. In other words, strong powder, thin flour, super white sugar, salt, yeast, yeast food, skim milk powder, whole egg, and water are put into a mixer bowl, and a hook is attached to a vertical mixer (“Canto Mixer” manufactured by Kanto Blender Kogyo Co., Ltd.). 3 minutes at low speed and 3 minutes at high speed. Subsequently, a shortening adjusted to 20 ° C. was added, kneaded at low speed for 3 minutes, and then kneaded at high speed for 3 minutes to obtain a dough having a kneading temperature of 27 ° C. The obtained dough was taken in a constant temperature bath at 28 ° C. for 60 minutes and then divided into 60 g pieces. After splitting, a bench time of 20 minutes was taken at 28 ° C., the dough was stretched with a molder (“FM-31Z” manufactured by Fujisawa Co., Ltd.), and then 40 g of flower paste was filled to obtain a molded product. This molded product was placed on a top plate and subjected to final fermentation at a temperature of 38 ° C. and a humidity of 75% for 60 minutes. After the final fermentation, the bread was baked in an oven at 200 ° C. for 12 minutes to obtain a bread filled with the flower paste. Table 7 shows various evaluation results of bread.

(Examples 19 to 21 and Comparative Examples 13 and 14) Preparation of bread baked by filling flower paste The evaluation results of bread baked by filling flower paste prepared in the same manner as in Example 18 are shown in Table 7. Shown in

As can be seen from Table 7, the breads filled with the flour pastes of the examples are all heat resistant, the mouthfeel is well melted and smooth, matching the bread, creamy and strong custard flavor. It was felt and delicious. On the other hand, bread (Comparative Example 13) filled with a flour paste (Comparative Example 1) with a small amount of oil and a large shear stress at 25 ° C. felt poor melting and smoothness of the flour paste and the custard flavor was also weak. In addition, the bread (Comparative Example 14) filled with a flour paste (Comparative Example 2) with a large amount of oil and a small R-value had no commercial properties because the flour paste was oil separated and out of shape.

(Examples 22 to 24, Comparative Examples 15 and 16) Preparation of bread baked by filling with flour paste Table 8 shows the evaluation results of bread baked after filling with flour paste prepared in the same manner as in Example 18. Shown in

As is clear from Table 8, the breads filled with the flour pastes of the examples are all excellent in heat resistance of the flour pastes and do not lose their shape, and the texture of the flour pastes is excellent in melting and smoothness matched with the breads. The creamy and custard flavor was strong and delicious. On the other hand, bread (Comparative Example 15) filled with a flour paste (Comparative Example 3) having a large amount of phosphoric acid cross-linked starch and a large shear stress and a large R value at 25 ° C. is inferior in melting and smoothness of the flour paste and has no creaminess. It was a thing. Also, bread (Comparative Example 16) filled with a flour paste (Comparative Example 4) using etherified starch and having a large shear stress at 25 ° C. is weak in heat resistance and severely deformed. The item was poorly evaluated and had no merchantability.

(Examples 25 to 28, Comparative Examples 17 and 18) Preparation of bread baked by filling with flour paste Evaluation results of bread baked by filling with flour paste prepared in the same manner as in Example 18 are shown in Table 9. Shown in

As can be seen from Table 9, the breads filled with the flour pastes of the examples all have good heat resistance so that the flour paste does not lose its shape, and the mouthfeel of the flour paste is also melted to match the bread. It was smooth, creamy and delicious with a strong custard flavor. On the other hand, bread (Comparative Example 17) filled with a flour paste (Comparative Example 5) with a small amount of thickener is inferior in heat resistance of the flour paste, and has a large amount of thickener and a large shear stress at 25 ° C. The bread (Comparative Example 18) filled with the flower paste (Comparative Example 6) was inferior in melting and creaminess of the flower paste, and neither of them had commercial properties.

(Examples 29 and 30 and Comparative Examples 19 and 20) Production of Bread Filled and Breaded with Flour Paste Evaluation results of bread baked after filling with flour paste prepared in the same manner as in Example 18 are shown in Table 10. Shown in

As is clear from Table 10, the breads filled with the flour pastes of the examples all have good heat resistance so that the flour paste does not lose its shape, and the mouthfeel of the flour paste is also melted to match the bread. It had good smoothness and was delicious with a strong creamy and custard flavor. On the other hand, bread (Comparative Example 19) filled with a flour paste with a small R value (Comparative Example 7) without adding a thickener is inferior in heat resistance of the flour paste, and the type of thickener is different. The bread (Comparative Example 20) filled with an excessively large amount of flour paste (Comparative Example 8) having a large shear stress at 25 ° C. and a large R value is extremely poor in smoothness and creaminess of the flour paste. The product was not productive.

(Examples 31 to 34, Comparative Examples 21 to 24) Preparation of bread baked by filling with flour paste Evaluation results of bread baked by filling with flour paste prepared in the same manner as in Example 18 are shown in Table 11. Shown in

As is clear from Table 11, among the breads filled with the flour paste of the examples, the bread (Example 32) filled with the flour paste (Example 15) in which both the yolk and the egg white are close to the lower limit is heat resistant of the flour paste. Although the properties were slightly inferior, none of the other flower pastes were out of shape, and the texture of the flower paste was good with the melt and smoothness matched with bread, and was delicious with a creamy and custard flavor. On the other hand, bread (Comparative Example 21) filled with a flour paste (Comparative Example 9) with a low egg white and a small R value is inferior in heat resistance of the flour paste, has a large amount of egg white, and has a large shear stress at 25 ° C. The bread filled with (Comparative Example 10) (Comparative Example 22) melted in the mouth of the flour paste, had poor smoothness and creaminess, and both had no commercial value. Furthermore, bread (Comparative Example 23) filled with a flour paste (Comparative Example 11) with a large amount of egg yolk and a small R value has poor emulsifiability of the flour paste, heat resistance is extremely poor, and there is little egg yolk. Bread (Comparative Example 24) filled with a small flour paste (Comparative Example 12) has poor heat resistance of the flour paste, melted in the mouth of the flour paste, and has poor smoothness and custard flavor, both of which are not commercial Met.

Claims

The shear stress at 1 minute after the start of measurement under the constant condition of the R value (hardness) measured by a rheometer at 20 ° C. is 28 to 60 g weight and the shear rate at 25 ° C. is 40 / sec. A flour paste for baking containing egg yolk and having a custard flavor.
In the whole flour paste, 5 to 20% by weight of fat and oil, 1.0 to 5.0% by weight of phosphoric acid crosslinked starch, 0.01 to 0.15% by weight of glucomannan / xanthan gum mixture having a weight ratio of 20/80 to 80/20 The flour paste for baking according to claim 1, comprising: 1.5% egg yolk, 1.5 to 3.0% by weight (dry weight) and egg white 0.1 to 0.4% by weight (dry weight).
The flour paste for baking according to claim 2, wherein the phosphoric acid crosslinked starch is a hydroxypropylated phosphoric acid crosslinked starch derived from starch made from at least one selected from the group consisting of rice, corn starch and tapioca.
4. The flour paste for baking according to claim 2 or 3, which contains 0.01 to 0.10% by weight of locust bin gum in the whole flour paste.
In the whole raw material mixture, 1.0 to 5.0% by weight of phosphoric acid crosslinked starch, 0.01 to 0.15% by weight of glucomannan / xanthan gum mixture having a weight ratio of 20/80 to 80/20, 1.5% of egg yolk 3 to 20% by weight of fats and oils are mixed with an aqueous phase prepared by dissolving 3.0 to 3.0% by weight (dry weight) and 0.1 to 0.4% by weight (dry weight) of egg white in water. A method for producing a baked flour paste having a custard flavor obtained by pre-emulsifying the obtained raw material mixture, followed by homogenization, sterilization and cooling.