JP2000279121A - Flour pastes and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce flour pastes capable of eliminating conventional heavy texture poor in meltability in a mouth and carrying out the flavoring of a custard taste with body in spite of a refreshing taste. SOLUTION: The flour pastes comprise a starch, a glucide, an oil and fat and a lactic acid fermented milk as essential ingredients and the characteristic of the flour pastes is to comprise 15-30 wt.% of the oil and fat and 20-80 wt.% of the lactic acid fermented milk based on the total amount of the flour pastes. The characteristic of the method for producing the flour pastes is to use 15-30 wt.% of the oil and fat and 20-80 wt.% of the lactic acid fermented milk based on the total amount of the flour pastes when producing the flour pastes using the starch, glucide and oil and fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flower paste and a method for producing the same.
The present invention relates to flower pastes having a very smooth texture and good flavor, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a flower paste used in confectionery and baking, wheat flour and starch are used as main raw materials, and saccharides, oils and fats, dairy products, eggs, and other flavor raw materials are added thereto.
It is a paste having a unique body and obtained by heat sterilization and gelatinization. For this reason, they exhibit strong stickiness peculiar to starchy substances, and many of them have heavy mouth-melting and texture.

[0003] Under such circumstances, as a filling for bread, natural cream cheese as a main ingredient,
Flower pastes to which margarine, a starchy material, low-sweet sugar and fermented milk are added have been proposed.
No. 57-194748), the purpose of using such flower pastes is to prevent the fermented milk used therefrom from raising the pH of the final product above 4.8, the amount used is small, and the flavor of the product is limited. Was something.

[0004]

DISCLOSURE OF THE INVENTION The present invention is intended to produce flower plagues which can eliminate the conventional loose and unmelted texture of the mouth, and which are refreshing, rich, and can be tasted with custard taste. For the purpose.

[0005]

Means for Solving the Problems As a result of intensive studies on the above-mentioned problems, the present inventors have found that when a flower paste containing lactic acid-fermented milk and fats and oils as main components is produced, a conventional flower paste is produced. The present inventors have found that flower pastes having a better mouth melting and a superior flavor can be produced as compared with the present invention, and the present invention has been completed.

That is, the present invention provides a starch as an essential component,
It is a flower paste containing sugar, fat and lactic acid-fermented milk, and 15% fat and oil with respect to the total amount of the flower paste.
~ 30% by weight, containing 20-80% by weight of lactic acid fermented milk, and when producing flower pastes using starch, saccharides and fats and oils, the total amount of the flower pastes A method for producing flower pastes, comprising using 15 to 30% by weight of fat and oil and 20 to 80% by weight of lactic acid-fermented milk.

In the present invention, the lactic acid-fermented milk is contained in the flower paste in an amount of 20 to 80% by weight, preferably 40 to 70% by weight. If the amount of the lactic acid-fermented milk is small, the dissolution of the flower pastes in the mouth becomes poor and the smoothness is lost. In addition, the flavor disappears and the taste becomes watery. Conversely, if the amount is too large, the acidity derived from the fermented milk becomes strong, and the content of carbohydrates decreases, so that the sweetness tends to decrease.

[0008] Such fermented lactic acid milk includes natural fresh cream, cow's milk, processed milk, or skim milk, skim milk powder, whole milk powder, casein such as acid casein, rennet casein or sodium casein, or whey. It can be prepared by fermenting a cream mix containing milk protein derived from proteins and other various proteins derived from animals. The lactic acid-fermented milk thus prepared preferably has a non-fat milk solid content of about 10% by weight. The types of lactic acid bacteria used for lactic acid fermentation include:
Typically, a single bacterium of the genus Lactobacillus or a mixed bacterium of the genus Streptococcus classified into the genus Lactobacillus and the thermophilic bacterium can be exemplified, but any other lactic acid bacterium may be used.

In the present invention, examples of the starch include starches obtained from corn, rice, potato, tapioca, wheat, sweet potato and the like, and modified starches such as phosphorylated starch and pregelatinized starch. Depending on the type of these starches, there are those which are suitable for firing showing good shape retention even after firing, and examples thereof include phosphorylated crosslinked starch.

[0010] Sugars are BRIX of flower pastes themselves.
It is preferable to use it so as to be 30 or more. If BRIX is lower than that, flower pastes tend to be hard to last in terms of the preservability of the flower paste itself. Such saccharides may be any saccharides such as sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, fructose and the like.

The fats and oils are preferably used so as to be contained in the flower pastes in an amount of 15 to 30% by weight, preferably 15 to 25% by weight. If the fat content is too small, it is difficult to impart a proper body property to the product, and the smoothness of the texture is also reduced. Conversely, if the amount is too large, the balance between the fat and oil and the protein derived from the lactic acid-fermented milk becomes uneven, which is not preferable in terms of emulsified state and heat resistance. Such oils and fats include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Vegetables such as kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, cocoa oil, coconut oil, palm oil and animal fats and oils such as milk fat, beef fat, lard, fish oil, whale oil, etc. Any fats and oils such as the above fats and oils alone or mixed oils or processed fats and oils subjected to hardening, fractionation, transesterification and the like may be used, and dairy products such as butter and fresh cream can be used as milk fat sources. The fats and oils include fats and oils derived from lactic acid-fermented milk.

The water is mainly derived from lactic acid-fermented milk, and is preferably contained in the flower paste in an amount of 40 to 70% by weight.
If the amount is too small, the emulsified state tends to be unstable, and the freshness of the texture tends to be impaired. Conversely, if it is too large, it tends to be too soft, lose its body properties, and is difficult to use as a filling material for bread and the like. In addition, when water derived from lactic acid-fermented milk is insufficient, water is separately supplied.

In the present invention, a stabilizer is not particularly required, but by adding 3 to 10% by weight, preferably 3.5 to 5% by weight to flower pastes, a body suitable for use as a filling material is imparted. Is preferred. Examples of such a stabilizer include gums such as locust bean gum, guar gum, xanthan gum and gum arabic, and finely divided cellulose derivatives.

The source of the yolk flavor is not particularly necessary,
The addition is preferable because a good custard flavor can be imparted to flower pastes. Therefore, the addition amount of such an egg yolk flavor source is suitably 0 to 10% by weight, preferably 2 to 5% by weight based on the total amount of the flower pastes. Examples of such an egg yolk flavor source include whole eggs, egg yolk, yolk oil, egg yolk lecithin and the like.

The above-mentioned components are used to prepare flower pastes, and it is preferable to use an emulsifier in the preparation. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used. For example, lecithin, fractionated lecithin with an alcohol or the like, partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol fatty acid Esters, sorbitan fatty acid esters, glycerin fatty acid esters and polyglycerol fatty acid esters, and various organic acids such as monoglyceride acetate, monoglyceride tartaric acid, monoglyceride mixed with tartaric acid, monoglyceride citrate, monoglyceride diacetyltartarate, monoglyceride lactic acid, monoglyceride succinate, and monoglyceride malate. Can be exemplified, one or two of these
It is preferred to use at least one emulsifier in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight, based on the fat or oil. In addition to the above emulsifiers, known additives such as calcium salts and phosphates can also be used.

The process for producing flower pastes includes:
After mixing and pre-emulsifying the raw materials, the pH is adjusted to 5 to 7.5, preferably to 5.5 to 7.0. If the pH is too low, the acidity becomes too strong, and if it is too high, the storage stability tends to deteriorate. Next, it passes through the steps of homogenization, sterilization (gelatinization), and cooling. The preparation temperature of the pre-emulsification is preferably 40 ° C to 70 ° C, more preferably 50 ° C to 60 ° C, and the homogenizing pressure is 0 to 200 kg / cm ^2.
Suitable sterilization conditions are 80 ° C to 140 ° C for 10 seconds to 20 minutes. Cooling in a refrigerator is sufficient.

The flower pastes thus obtained have a body with a smooth texture and a suitable filling property, and have a good flavor. The hardness of these products is 50-800 g / 7.06 as rheometer measurements.
5 cm 2 , preferably 80 to 600 g / cm ² (However, measurement conditions: product temperature 20 ° C, diameter 3 cm plunger, table speed 5 cm /
(Manufactured by Fudo Kogyo Co., Ltd.) in terms of filling suitability as a filling material.

Further, various flavor sources such as chocolate, cocoa, almond, peanut, sesame, various fruit purees, fruit juice, condensed milk, coffee, black tea, matcha, and synthetic sweeteners are added to the flower pastes of the present invention. It is possible to give a flavor other than custard. Regarding the timing of the addition at that time, it is preferable to perform the addition at the time of emulsification and mixing in the above-mentioned production process.

[0019]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but these are only examples and the present invention is not particularly limited. In addition, parts and%
Are based on weight.

EXAMPLE 1 45 parts of lactic acid-fermented milk, 10 parts of oil and fat, 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, 0.01 part of lecithin, 0.01 part of custard flavor and milk flavor After adding 0.1 part and mixing at 60 ° C. for 10 minutes, the mixture was adjusted with sodium carbonate so that the pH of the mixture became 5.5 to 6.2, and further homogenized under a pressure of 100 kg / cm ² . The starch was heated to 95 to 100 ° C. through a continuous heat exchanger to gelatinize the starch to form a paste. Lactated fermented milk is a normal fat cream containing 20% milk fat (normal creams listed in the Fourth Edition Food Composition Table, 20% oil,
Fermented with lactic acid bacteria (water 70%, protein 5.9%, carbohydrate 3.5%, ash 0.6%) was used. Total fat content 19 thus obtained
%, Moisture 55.5%, BRIX 38 flower pastes, as is clear from the comparison of the following comparative examples, etc., becomes a good filling material excellent in smoothness of texture with a good rich custard taste, Mouth dissolution was extremely good compared to conventional commercial flower paste.

Example 2 The procedure of Example 1 was repeated, except that 20 parts of 45 parts of lactic acid-fermented milk were replaced with unfermented normal fat cream and 29 parts of water were used. In the production process, the pH was adjusted not from the acid of the fermented milk but to the same pH using lactic acid. The flower pastes obtained in this way were slightly inferior to the flower pastes of Example 1 in terms of smoothness, but were good in flavor and melting in the mouth.

Example 3 The same procedure as in Example 1 was repeated except that 75 parts of lactic acid-fermented milk and 4 parts of fats and oils were used and no water was used.
Adjusted using Na. The flower pastes thus obtained felt slightly more sour than the flower paste of Example 1, but had a smooth texture and a good custard taste.

Example 4 The procedure of Example 1 was repeated except that 60 parts of lactic acid-fermented milk, 16 parts of oil and fat, and 3 parts of water were used, and the pH was also adjusted using sodium carbonate. The flower pastes thus obtained were slightly unstable in emulsification state and slightly hard compared to the flower paste of Example 1, but the texture was smooth and the custard taste was good. The product was within the acceptable range.

Example 5 Using 45 parts of lactic acid-fermented milk, 7 parts of oil and fat, and 28 parts of water, the others were the same as in Example 1, and the pH was also adjusted with sodium carbonate. Although the flower pastes thus obtained had slightly less body properties than the flower paste of Example 1, and had a slightly reduced texture smoothness,
The product was within the acceptable range.

Comparative Example 1 In Example 1, the whole amount of lactic acid-fermented milk was replaced with ordinary fat cream before fermentation, and the other ingredients were blended and processed according to Example 1, and the pH was adjusted to 50% lactic acid. Adjustments were made to be in the same range. The thus-obtained starch had a strong starchy feeling, had a very heavy melting in the mouth, and had a flavor that was watery and dilute.

Comparative Example 2 In Example 1, 30 parts out of 45 parts of lactic acid-fermented milk were replaced with ordinary fat cream before fermentation, and the others were carried out according to the example. The resulting product lacked the richness of the flavor resulting from the use of fermented milk, resulting in a sparse flavor.

Comparative Example 3 The procedure of Example 1 was repeated except that the amount of lactic acid-fermented milk used was increased to 84 parts, 10 parts of carbohydrate was added, and water and oils were not added. The product thus obtained had a slightly strong acidity and lacked in sweetness, had a watery smell as a whole, and was undesirable in flavor.

Comparative Example 4 The procedure of Example 1 was repeated except that the pH was not adjusted. The product thus obtained had a pH of 4.8, had a strong sour taste and lacked sweetness, was not custard-like, had a watery smell as a whole, and was tasteless.

The detailed mixing ratio (part) of each of the above examples is as follows. Example Example Example Example Example Example (1) (2) (3) (4) (5) ─────────────────────────発 酵 Fermented lactic acid milk 45 25 75 60 45 Normal fat cream-20---Fat 10 10 4 16 7 Carbohydrate 15 15 15 15 15 Starch 5 5 5 5 4 Egg yolk 1 1 1 1 1 Water 24 29-3 28 Emulsifier 0.01 0.01 0.01 0.01 0.01 Flavor 0.1 0.1 0.1 0.1 0.1 (pH adjusted to pH 6.0 with sodium carbonate or 50% lactic acid) ─────────── ────────────────────── Total fat (%) 19 19 19 28 16 BRIX 38 38 38 40 38 Moisture 55.5 55.5 52.5 45.0 59.5 ───── ──────────────────────────────

Comparative Example Comparative Example Comparative Example Comparative Example (1) (2) (3) (4) ───────────────────────────発 酵 Fermented lactic acid milk 0 15 84 45 Normal fat cream 45 30--Fat 10 10-10 Carbohydrate 15 15 10 15 Starch 5 5 5 5 Egg yolk 1 1 1 1 Water 24 24-24 Emulsifier 0.01 0.01 0.01 0.01 Perfume 0.1 0.1 0.1 0.1 With or without pH adjustment Yes Yes Yes No (The pH was adjusted to pH 6.0 with sodium carbonate or 50% lactic acid.) ────────────── ─────────────────── Total fat (%) 19 19 16.8 19 BRIX 38 38 25 38 Moisture 55.5 55.5 58.8 55.5 ─────────── ────────────────────────

The results are as follows. Example Example Example Example Example Example (1) (2) (3) (4) (5) ───────────────────────── ────────── Flavor Good Good Good Good Good Good Mouth melting ◎ ○ ○ ○ ○ Smoothness ◎ ○ ○ ○ ○ ───────────────────── ───────────── Hardness 300 300 300 600 200 ────────────────────────────── ─────

Comparative Example Comparative Example Comparative Example Comparative Example (1) (2) (3) (4) ─────────────────────────── ──────── Flavor Watery Slightly Water Sweet but sour Smell Insufficient Poor Mouth dissolution × △ ○ △ Smoothness × △ △ ○ ───────────────────硬 Hardness 500 300 300 500 ────────────────────────────── ─────

[0033]

As described above, according to the present invention, as compared with the conventional flower pastes, it is possible to eliminate the fluffy and unmelted texture of the mouth and to provide a refreshing but rich custard flavor. This has the effect that possible flower plagues can be provided.

Continued on front page F term (reference) 4B001 AC02 AC03 AC09 AC15 AC31 AC40 DC01 EC01 EC04 4B014 GG01 GG07 GG10 GG11 GG14 GK07 GL10 GL11 GY02 4B023 LC05 LE30 LK05 LK07 LK08 LK15 LL04 LP20 LQ03 4B025 LG12 LD20 LK01 LP10

Claims (7)

[Claims] A flower paste containing starch, sugar, fat and lactic acid-fermented milk as essential components, wherein the fat and oil and the lactic acid-fermented milk are 20 to 80% by weight based on the total amount of the flower paste. Flower pastes characterized by containing by weight. 2. The method according to claim 1, wherein the flower pastes have a pH of 5 to 7.5.
The flower paste according to claim 1. [3] Starch is added to the total amount of the flower pastes.
The flower paste according to claim 1, which comprises about 10% by weight. 4. The flower paste according to any one of claims 1 to 3, wherein the flower paste contains an amount of saccharide in which BRIX is 30% or more. 5. The hardness as measured by a rheometer is 50 to 80.
0 g / 7.065 cm 2 (However, measurement conditions: product temperature 20 ° C, diameter 3 cm
The flower paste according to any one of claims 1 to 4, which is in the range of a plunger, a table speed of 5 cm / min, manufactured by Fudo Kogyo Co., Ltd.). 6. A method for producing flower pastes using starch, saccharides and oils and fats, wherein 15 to 30% by weight of fats and oils and 20 to 80% by weight of lactic acid fermented milk are used based on the total amount of the flower pastes. A method for producing flower pastes, characterized in that: 7. The method according to claim 6, wherein the pre-emulsion is adjusted to pH 5 to 7.5 and then homogenized.