JP2007306839A - Flour paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flour paste such as custard having good spreading property and extensibility. <P>SOLUTION: The flour paste contains 2-10 mass% of starch, 8-45 mass% of oil and fat and 8-30 mass% of sugar, wherein the oil and fat contain 5-45 mass% of ester exchange oil and fat produced by subjecting an oil-and-fat compound containing ≥70 mass% of perm separation soft part oil having iodine number of 52-70. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to flour pastes having good spreadability and extensibility. Moreover, this invention relates to the manufacturing method of this flour paste, and the bakery food using this flour paste.

Flower pastes and flower pastes having bodies obtained by gelatinizing starch such as custard have been widely used as toppings and fillings for breads and confectionery.
These flour pastes are generally obtained by mixing starches such as wheat flour and cereal starches, milk, sugar, eggs, water, etc. and then gelatinizing them by heating, and are generally rich in viscoelasticity. It shows physical properties and texture.

  In recent years, however, spread viscoelasticity has been widely used, such as spread applications where paste-like flower pastes are applied to bakery dough, and roll-in applications where sheet-like flower pastes are spread simultaneously with bakery dough. There is an increasing demand for physical properties that are rich in spread and extensibility, not physical properties that are rich in materials. In this case, in general, adding fats and oils will give spreadability and extensibility, but emulsification stability such as oil and fat separation and moisture separation will be destroyed especially by aging of starches during refrigerated storage. Sex was a problem.

  Therefore, for example, a method of making a specific composition containing a specific range of proteins, fats and oils (see, for example, Patent Document 1), wheat protein and soy protein, and a savory whey protein concentrate having excellent heat-resistant shape retention Improvement methods such as a combination method (see, for example, Patent Document 2) have been proposed. However, these methods are inventions for obtaining a flour paste suitable for a continuous bread-making method, and good extensibility is obtained only after extrusion shearing with a depositer or the like, and it has heat resistance and mechanical resistance. In addition to the fact that it uses too much protein, it has extremely strong viscoelastic properties and texture, and when it is used as it is without extruding shear processing with a depositer etc., spread properties and extensibility are poor. In addition, when used for roll-in applications, there is a problem that the adhesion to the dough is poor, and further, the emulsion stability during firing is poor.

JP-A-7-184528 Japanese Patent Laid-Open No. 11-127765

  Accordingly, an object of the present invention is to provide flower pastes such as flower pastes and custards having good emulsion stability and good spreadability and extensibility without extrusion shearing.

As a result of various studies to achieve the above object, the present inventors have found that it is possible to solve the above problems by adding a specific amount of transesterified oil of palm soft part oil to flour pastes having a specific composition. I found out.
This invention is made | formed based on the said knowledge, 2-10 mass% of starches, 8-45 mass% of fats and oils, and 8-30 mass% of saccharides are contained, The said fats and oils are 52-70 of iodine numbers. 5 to 45% by mass of a transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of a palm fraction soft part oil (composition basis; this composition refers to flour pastes; hereinafter the same). The present invention provides flower pastes characterized by the above.
Moreover, this invention contains 2-10 mass% of starches, 8-45 mass% of fats and oils, and 8-30 mass% of saccharides, The said fats and oils are 70 mass% of palm fraction soft part oils with the iodine value of 52-70. Flour pastes characterized in that, after homogenizing a flour paste raw material containing 5 to 45% by mass (based on the composition) of transesterified fats and oils obtained by transesterification of the above-described fat and fat composition, the flour pastes are heated and cooled. The manufacturing method of this is provided.
The present invention also provides a bakery food characterized by baking and / or frying a composite dough obtained by combining the above flour paste and bakery dough.

  According to the present invention, it is possible to provide flour pastes having good emulsification stability and good spreadability and extensibility. In addition, when the flower paste is combined with a bakery dough by a method such as wrapping, sanding, topping, or lamination and used as a composite dough, the adhesiveness with the dough is good and workability is improved.

Hereinafter, the flour pastes of the present invention will be described in detail.
The flour pastes of the present invention contain 2 to 10% by mass starch, 8 to 45% by mass oil and fat, and 8 to 30% by mass sugar. The oil and fat is 70% palm fraction soft oil having an iodine value of 52 to 70. 5 to 45% by mass (based on the composition) of transesterified oils and fats obtained by transesterification of an oil and fat composition containing at least mass%.
Here, the flour paste referred to in the present invention has a body obtained by gelatinization of starch, and examples thereof include flour paste and custard.

As said starch used for the flour paste of this invention, the modified starch obtained from various starches other than general wheat flour and corn starch can be used.
Content of the said starch is 2-10 mass% in the flour paste of this invention, Preferably it is 2.5-8 mass%. If the content of the starch is less than 2% by mass, it becomes liquid and is not sufficiently pasted, and if it exceeds 10% by mass, it is hard and poorly melted in the mouth.

  Next, the transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of the above-described palm fraction soft part oil having an iodine value of 52 to 70 used in the present invention will be described.

First, the said fats and oils composition is described.
The oil and fat composition used in the flour pastes of the present invention contains 70% by mass or more, preferably 90% by mass or more, more preferably 100% by mass of palm fractionated soft part oil having an iodine value of 52 to 70. When the content of the palm fractionated soft oil is less than 70% by mass, good emulsification stability cannot be obtained, and good spreadability and extensibility cannot be obtained.
The palm fraction soft part oil is a low melting point part obtained when fractionating palm oil by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, and usually has an iodine value of 52 to 70. As the palm fraction soft part oil used in the present invention, it is preferable to use palm olein having an iodine value of 52 to 70, since it particularly provides flower pastes excellent in emulsion stability, and palm having an iodine value of 60 or more. More preferably, super olein is used.

  Fats and oils other than the above-mentioned palm fraction soft part oil to be blended into the above fat and oil blend can be appropriately selected according to the desired hardness of the flour paste, and representative examples thereof include soybean oil, rapeseed oil and corn oil. , Cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, and other oils that are liquid at room temperature, but also include palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat , Milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and solid oil at normal temperature can be used. Furthermore, these edible fats and oils are one type of physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Or the fats and oils which performed 2 or more types of processing can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

In the flour pastes of the present invention, transesterified fats and oils obtained by transesterifying the above fat and oil blend are used. This transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random transesterification reaction or a regioselective transesterification reaction. More preferably, it is a random transesterification reaction using an enzyme having no selectivity.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

  The content of the transesterified oil / fat obtained by transesterifying the oil / fat blend containing 70% by mass or more of the above-mentioned palm fraction soft part oil having an iodine value of 52-70 in the flour paste of the present invention is 5-45% by mass, preferably 9- It is 45 mass%, More preferably, it is 15-45 mass%. If it is less than 5% by mass, good emulsification stability cannot be obtained, and good spreadability and extensibility cannot be obtained. On the other hand, when it exceeds 45% by mass, the emulsion stability is deteriorated, the stickiness is easily caused, the oil component is easily separated, and the problem that the melt of the flour paste becomes waxy occurs.

Moreover, fats and oils other than the transesterified oil and fat which transesterified the fat and oil compound containing 70 mass% or more of the above-mentioned palm fraction soft oil having an iodine value of 52 to 70 can also be used in the flour pastes of the present invention.
As fats and oils other than the transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of the palm fractionated soft part oil having an iodine value of 52 to 70, for example, palm oil, palm kernel oil, coconut oil, Corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc. And processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.

In the flour pastes of the present invention, the content of fats and oils is 8 to 8 in addition to the content of transesterified fats and oils obtained by transesterifying an oil and fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70. 45 mass%, preferably 15 to 45 mass%. If the fat content is less than 8% by mass, flour pastes having good emulsification stability, good spreadability and extensibility cannot be obtained. On the other hand, when it exceeds 45% by mass, the emulsion stability is deteriorated, the stickiness is easily caused, the oil component is easily separated, and the problem that the melt of the flour paste becomes waxy occurs.
In addition, when the auxiliary raw material containing fats and oils is used for the flour pastes of this invention, the fats and oils contained in those auxiliary raw materials shall be included in the content of the said fats and oils.
Moreover, the content of the transesterified oil / fat obtained by transesterifying an oil / fat blend containing 70% by mass or more of the palm fraction soft oil having an iodine value of 52 to 70 in the total fat / fat is preferably 50 to 100% by mass, more preferably 70%. ˜100 mass%. If it is less than 50% by mass, good emulsification stability may not be obtained.

Examples of the sugars used in the flour pastes of the present invention include, for example, sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, Isomerized liquid sugar, sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharide, galacto-oligosaccharide, whey oligosaccharide , Raffinose, lactulose, palatinose oligosaccharide and the like. These saccharides can be used alone or in combination of two or more.
Content of the said saccharides is 8-30 mass% in the flour paste of this invention, Preferably it is 10-27 mass%, More preferably, it is 10-25 mass%. When the saccharide content is less than 8% by mass, the effect of improving spreadability and extensibility cannot be obtained, and the texture is also hard and easy to age. On the other hand, if it exceeds 30% by mass, the effect of improving spreadability and extensibility cannot be obtained, and problems such as easy stickiness occur.

Moreover, it is preferable that the flour paste of this invention does not contain trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids. .
On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required.
The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of fats and oils. It means the following. In the present invention, as fats and oils other than the transesterified fats and oils obtained by transesterifying the fat and oil blend containing 70% by mass or more of the palm fractionated soft part oil having an iodine value of 52 to 70, the natural fats and oils are separated and transesterified By using a combination of one or two or more selected processing oils and fats that have been subjected to one or more selected treatments, flour pastes substantially free of trans acids can be easily obtained.

  Moreover, it is preferable that the flour paste of this invention contains a thickening stabilizer. By including a thickening stabilizer, physical property improvement effect by preventing emulsification breakage at the time of production of flour pastes and combined work on bakery dough, water separation prevention effect and food by improving water retention A feeling improving effect can be obtained.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.
In the flour pastes of the present invention, it is preferable to use one or more selected from the group consisting of locust bean gum, pectin, carrageenan, xanthan gum and gelatin because of its high water separation prevention effect.
The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass in the flour pastes of the present invention.

In addition, the flour pastes of the present invention preferably have no spreader and extensibility without adding a synthetic emulsifier, and since the emulsion stability is good, it is preferable not to contain a synthetic emulsifier. .
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  An emulsifier that is not the synthetic emulsifier can be used in the flour pastes of the present invention. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, and one or more selected from these can be used. .

In addition, in the flour pastes of the present invention, it is possible to use components that can usually be used as raw materials for flour pastes, for example, water, salting agents such as sodium chloride and potassium chloride, acetic acid, lactic acid, gluconic acid Acids such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk and other milk products, sweeteners such as stevia and aspartame, β-carotene, caramel, Colorants such as red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, milk and animal proteins such as whey protein concentrate and total milk protein, eggs and various egg processing Products, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, spices Thing, cocoa mass, cocoa powder, cereals, legumes, vegetables, meat, food materials and food additives such as seafood and the like.
Of these components, water and components containing water such as milk and eggs are preferably used so that the water content in the flour paste of the present invention is 30 to 85% by mass.

Next, the preferable manufacturing method of the flour paste of this invention is described.
The flour pastes of the present invention contain 2 to 10% by mass starch, 8 to 45% by mass oil and fat, and 8 to 30% by mass saccharide, and the oil and fat is 70% palm fraction soft oil having an iodine value of 52 to 70. It can be obtained by homogenizing a flour paste raw material containing 5 to 45% by mass of a transesterified oil and fat obtained by transesterification of an oil and fat composition containing at least mass%, and then cooling and heating. .

  Specifically, first, starches 2 to 10% by mass, fats and oils 8 to 45% by mass [the fats and oils include 5 to 45% by mass of the above-described transesterified fats and oils (composition basis)], sugars 8 to 30% by mass, And the flour paste raw material containing aqueous raw materials, such as water, milk, an egg, is heat-dissolved and emulsified and mixed, and a preliminary | backup emulsion composition is created. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 90:10 to 55:45. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.

Next, the obtained pre-emulsified composition is homogenized with a homogenizer such as a valve-type homogenizer, homomixer, colloid mill or the like, preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilized by heating such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection and infusion methods, or indirect heating methods such as plate, tubular, and scraping. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.5 to 30 minutes. Moreover, you may homogenize again after a heating if necessary.

  Next, after homogenization, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Furthermore, the obtained flour pastes of the present invention may be stored in a refrigerated state or a frozen state as necessary.

  Furthermore, the flower pastes of the present invention may have a sheet shape, a block shape, a column shape, a die shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: Diameter 1 to 25 mm, length 5 to 100 mm, dice shape: length 5 to 50 mm, width 5 to 50 mm, and thickness 5 to 50 mm.

  The flour pastes of the present invention thus obtained are used for filling, topping, kneading, folding (roll-in), cookies, pie, shoe, sable, sponge cake, butter cake, cake donuts and other confectionery. It can be widely used for breads such as bread, French bread, Danish, sweet roll and yeast donut.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention comprises a composite dough obtained by combining the flour paste of the present invention with a bakery dough by a method such as filling, topping, kneading, folding, wrapping, etc., rolling, molding, proofing, rack time as necessary. And then obtained by baking and / or frying.
Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, sweet roll dough, yeast donut dough, etc. Pastry dough and bread dough.
Examples of the above composite dough include, for example, a wrapping cloth in which pasty flower pastes are wrapped in a bakery cloth, a laminated cloth in which pasty flower pastes are topped or sanded on a bakery cloth, and a sheet-like flower in bakery cloth Laminated dough rolled in paste, continuous bread making line, block-like flour paste is extruded into a thin plate using a fat pump etc., rolled into bakery dough, laminated dough, cylindrical or dice shaped Examples thereof include mixed doughs in which flower pastes are dispersed in a bakery dough.

When baking the composite dough, proofing is not necessary when using a bakery dough that does not contain yeast, but only when using a bakery dough blended with yeast. In order to obtain a bakery food having a large volume and little delamination, the proofing is preferably 25 to 40 ° C. and a relative humidity of 50 to 80% for 20 to 90 minutes, more preferably 32 to 38 ° C. and a relative humidity of 50. Perform at -80% in 30-60 minutes.
The composite dough is preferably baked at 160 to 250 ° C., particularly 170 to 220 ° C., as in ordinary bakery foods. When the temperature is lower than 160 ° C., the fire path tends to deteriorate and a good texture is difficult to obtain. Moreover, when it exceeds 250 degreeC, the water | moisture content of a flour paste will fly too much and it will be easy to deteriorate color luster, and it will become burnt, and it will be easy to worsen the taste.

Rack time is particularly effective when the composite fabric is fried. By taking the rack time, the moisture of the bakery dough can be blown off and the surface can be solidified. As a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. It is desirable to take the above, and a preferable effect can be obtained by standing in an environment having a relative humidity of 50% or less for 10 to 40 minutes.
It is preferable to perform the frying operation of the composite dough at 160 to 250 ° C., particularly 170 to 220 ° C., as in a normal donut. When the temperature is lower than 160 ° C., there is much oil absorption, and it is difficult to obtain a good texture. When it exceeds 250 ° C., it tends to cause scorching and poor taste.
In addition, when using the said baking and a fly together, you may fry after filing, or you may fry after baking.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of transesterified oil and fat>
[Production Example 1] Production of transesterified fat / oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C, 9.3x (Under reduced pressure of 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, under reduced pressure of 4.0 × 10 ² Pa or less)
To obtain a transesterified oil A of palm fraction soft oil.

[Production Example 2] Production of transesterified oil and fat B After a non-selective transesterification reaction was performed on palm fraction soft part oil having an iodine value of 65 using sodium methylate as a catalyst, decolorization (white clay 3%, 85 ° C, 9.3 × 10 ² Pa or less under reduced pressure), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less under reduced pressure) to obtain a transesterified oil B of palm fraction soft oil It was.

[Production Example 3] Production of transesterified fat / oil C Using 10 kg of palm fraction soft part oil having an iodine value of 65 as a raw material fat and oil, using a lipase QLC (manufactured by Meito Sangyo Co., Ltd.) 50 g as a catalyst at a reaction temperature of 70 ° C. The transesterification reaction was carried out in a 15 liter reaction vessel. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 The transesterified oil C of palm fraction soft part oil was obtained under reduced pressure of ² Pa or less.

[Production Example 4] Manufacture of transesterified fat and oil D An oil / fat blend prepared by dissolving and mixing 85 parts by mass of palm fraction soft oil having an iodine value of 55 and 15 parts by mass of soybean liquid oil (content of saturated fatty acid having 20 or more carbon atoms) = 7%) 10 kg of the reaction mixture was subjected to a transesterification reaction in a 15 liter reaction tank using 50 g of lipase QLC (manufactured by Meisei Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ^The transesterified oil and fat D using the oil and fat composition containing 85% by mass of the palm fraction soft oil was obtained.

[Production Example 5] Manufacture of transesterified oil E (comparative product) 50 parts by mass of palm fractionated soft part oil having an iodine value of 65, 5 parts by mass of highly concentrated oil of rapeseed oil, and 45 parts by mass of soybean oil were mixed and dissolved. A transesterification reaction was carried out on 10 kg of the resulting oil / fat mixture at a reaction temperature of 70 ° C., using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst in a 15 liter reaction tank. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ⁽ Under reduced pressure of ² Pa or less) was carried out to obtain a transesterified oil E (comparative product) using an oil / fat blend containing 50% palm fraction soft part oil.

<Manufacture of flower paste>
Using the transesterified fats and oils A to D obtained in Production Examples 1 to 4, flour pastes of Examples 1 to 5 below were produced. Moreover, the flower paste of the following comparative examples 1-3 was manufactured using the transesterified fat E (comparative product) obtained in the said manufacture example 5, or the palm fraction soft part oil of the iodine value 55, respectively.

[Example 1]
Lecithin 0.5% by mass and xanthan gum 0.2% by mass were added to 10% by mass of the transesterified fat / oil A to obtain an oil phase. 46% by weight of water, 4% by weight of potato starch, 0.1% by weight of potassium sorbate, 35% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 1% by weight of flour, 1.1% by weight of skim milk powder, dried 2% by mass of whole egg and 0.1% by mass of fragrance were mixed to form an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., with no synthetic emulsifier added, A paste-like custard-flavored flower paste was obtained.
The starch content of this flour paste is 5% by mass, the content of the transesterified oil / fat obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fraction soft oil having an iodine value of 52 to 70 is 10% by mass, and the saccharide content is 26.2%. The mass% and the trans acid content were 1 mass% or less.
The obtained flour paste was subjected to an emulsification stability test described later and a bakery test 1 described later (Example 6).

[Example 2]
An oil phase was prepared by adding 0.01% by mass of xanthan gum and 0.3% by mass of pectin to 25% by mass of transesterified oil / fat A and 0.05% by mass of highly concentrated oil of rapeseed oil (iodine value less than 1). 29.95% by weight of water, 4% by weight of potato starch, 3% by weight of wheat flour, 2% by weight of gelatin, 27% by weight of sugar mixed fructose glucose liquid sugar (sugar content of 75% by weight), 3% by weight of skim milk powder, 5% of dried whole egg % And 0.69% by mass of a fragrance were mixed to obtain an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A custard-flavored flour paste having a sheet shape with a thickness of 8 mm and having no added synthetic emulsifier was obtained.
The starch content of this flour paste is 7% by mass, the content of the transesterified oil / fat obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fraction soft oil having an iodine value of 52 to 70 is 25% by mass, and the fat / fat content is 25.05. The content of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 in the oil and fat is 99.8% by mass, The trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described below and a bakery test 2 described below (Example 7).

Example 3
A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 2 except that the transesterified fat A in Example 2 was changed to transesterified fat B.
The starch content of this flour paste is 7% by mass, the content of the transesterified oil / fat obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fraction soft oil having an iodine value of 52 to 70 is 25% by mass, and the fat / fat content is 25.05. The content of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 in the oil and fat is 99.8% by mass, The trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 2 described below (Example 8).

Example 4
A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 2 except that the transesterified fat A in Example 2 was changed to transesterified fat C.
The starch content of this flour paste is 7% by mass, the content of the transesterified oil / fat obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fraction soft oil having an iodine value of 52 to 70 is 25% by mass, and the fat / fat content is 25.05. The content of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 in the oil and fat is 99.8% by mass, The trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 2 described below (Example 9).

Example 5
A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 2 except that the transesterified fat A in Example 2 was changed to transesterified fat D.
The starch content of this flour paste is 7% by mass, the content of the transesterified oil / fat obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fraction soft oil having an iodine value of 52 to 70 is 25% by mass, and the fat / fat content is 25.05. The content of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 in the oil and fat is 99.8% by mass, The trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 2 described below (Example 10).

[Comparative Example 1]
A paste-like custard-flavored flower paste with no synthetic emulsifier added was obtained in the same formulation and production method as in Example 1 except that the transesterified fat A in Example 1 was changed to palm fraction soft part oil having an iodine value of 55. .
This flour paste had a starch content of 5% by mass, a palm fraction soft part oil content of iodine value 55 of 10% by mass, a saccharide content of 26.2% by mass, and a trans acid content of 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 1 (Comparative Example 4) described later.

[Comparative Example 2]
A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 2 except that the transesterified fat A in Example 2 was changed to transesterified fat E.
This flour paste has a starch content of 7% by mass, an oil composition containing 50 parts by mass of a fractionated palm oil with an iodine value of 65, 5 parts by mass of highly hydrogenated rapeseed oil, and 45 parts by mass of soybean oil. The content of the transesterified oil / fat is 25% by mass, the oil / fat content is 25.05% by mass, the sugar content is 20.3% by mass, 50 parts by mass of the fractionated soft palm oil having an iodine value of 65 in the oil / fat, The content of the transesterified oil / fat obtained by transesterifying the oil / fat mixture containing 5 parts by mass of the added oil / fat and 45 parts by mass of soybean oil was 99.8% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 2 (Comparative Example 5) described later.

[Comparative Example 3]
A sheet-like custard-flavored flour paste with no synthetic emulsifier added was obtained by the same formulation and production method as in Example 2 except that the transesterified oil A in Example 2 was changed to palm fraction soft part oil having an iodine value of 55. .
The starch content of this flour paste is 7% by mass, the content of palm fraction soft oil with an iodine value of 55 is 25% by mass, the content of fats and oils is 25.05% by mass, the content of sugars is 20.3% by mass, and the iodine value in fats and oils is 55 The content of the palm fraction soft part oil was 99.8% by mass, and the trans acid content was 1% by mass or less.
The obtained flour paste was subjected to an emulsion stability test described later and a bakery test 2 (Comparative Example 6) described later.

<Emulsion stability test>
The flour pastes obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were frozen and stored at −20 ° C. for 3 weeks, and then thawed overnight in a 10 ° C. incubator. Evaluation was performed according to the evaluation criteria, and the results are shown in Table 1.
Emulsion stability evaluation criteria A: Neither water separation nor oil separation was observed at all.
○: Neither water separation nor oil separation was observed, but there was no gloss.
Δ: Some water separation and some oil separation were observed.
X: Some water separation and clear oil separation were observed.
XX: A clear water separation and a clear oil separation were observed.

<Bakery test 1>
The paste-like flower paste obtained in Example 1 and Comparative Example 1 was used, and after applying the flower paste by the following blending and manufacturing method, the wrapped dough was baked, and Example 6 and Comparative Example 4 Each cream bread was obtained.
About the obtained cream bread, according to the following evaluation criteria, the workability at the time of packaging at the time of manufacture, the emulsified state of the flour paste portion, and the melting in the mouth were evaluated. The results are shown in Table 2.

(Combination of cream bread dough)
90 parts by weight of strong flour, 10 parts by weight of flour, 18 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder, 20 parts by weight of whole egg (net), 5 parts by weight of yeast, 0.1 part by weight of yeast food, Kneading margarine 18 parts by weight, water 35 parts by weight

(Preparation of cream bread dough)
Put all the ingredients other than kneading margarine in a mixer bowl and use a vertical mixer to knead for 3 minutes at low speed and 4 minutes at medium speed, then add margarine for kneading and add 3 minutes at low speed for 4 minutes at medium speed. The mixture was mixed for 3 minutes at high speed for 3 minutes, and the temperature on the ridge was set to 25 ° C. to obtain a dough for cream bread.

(Cream bread manufacturing method)
30 g of pasty flour paste was applied to 60 g of the cream bread dough using a rolling pin and then wrapped to obtain a composite dough as a wrapping dough. The composite fabrics were arranged on a top plate, fermented for 60 minutes in a proofer having a temperature of 35 ° C. and a relative humidity of 80%, and then baked in a fixed kiln set to 200 ° C. for 12 minutes.

・ Evaluation criteria for spreadability at the time of wrapping ◎: No stickiness, moderate hardness, and good spreadability.
○: Good.
Δ: Slightly sticky and slightly poor spread.
X: Stickiness and extremely poor spreadability.

Emulsification state evaluation criteria A: There is no emulsion breakage and no peeling from the fabric, which is very good.
○: Good.
(Triangle | delta): There exists a space | gap between some cloth | doughs with a feeling of separation.
X: Vigorous separation and large cavities occur.

-Criterion for melting in mouth ◎: Very good melting in mouth.
○: Good melting in the mouth.
(Triangle | delta): It is a little waxy, or has a little stickiness, and is a little inferior.
X: It is a waxy texture, or is sticky and bad.

<Bakery test 2>
Using the sheet-like flower pastes obtained in Examples 2 to 5 and Comparative Examples 2 to 3, the flour paste folding danishes of Examples 7 to 10 and Comparative Examples 5 to 6 were produced by the following blending and manufacturing methods, respectively. .
About the obtained flower paste folding danish, according to the following evaluation criteria, the workability | operativity at the time of roll-in and the melt | dissolution evaluation of the mouth of a flower paste part were performed, respectively. The results are shown in Table 3.

(Combination of fabric for Danish)
50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 8 parts by weight of whole egg (net), 3 parts by weight of yeast, 0.1 part by weight of yeast food, margarine for kneading 10 Part by mass, 48 parts by mass of cold water, 70 parts by mass of chip-shaped margarine.

(Denish fabric manufacturing method)
Ingredients other than cold water are put in a mixer bowl and mixed for 3 minutes using a vertical mixer until each material is uniform at low speed. Then, cold water is added with stirring and mixed for 2 minutes at low speed. C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a -20 ° C. freezer, and was folded three times on a reverse sheeter to obtain 27 layers of Danish dough.

(Fabric paste folded Danish manufacturing method)
The Danish dough is rolled to a thickness of 6 mm, and 50 parts by mass of sheet-like flour paste is placed on 100 parts by mass of the Danish dough, and then wrapped and rolled in three times with a reverse sheeter. A composite fabric which is a laminated fabric of layers (9 layers of the flower paste layer) was obtained. After cooling this composite dough at 2 ° C. for 4 hours, it is rolled to a thickness of 10 mm, cut into a width of 30 mm and a length of 150 mm, a single cut is made in the center, and the end is passed through three times, This was placed on a top plate and rack time was taken at room temperature for 30 minutes, and then fired for 14 minutes in a fixed kiln set at 200 ° C. on the top and 180 ° C. on the bottom.

・ Evaluation criteria for workability during roll-in (extensibility and adhesion to fabric) A: Appropriate hardness, good extensibility, and no breakage.
○ +: Slightly hard, but good extensibility.
○-: Slightly soft, but good extensibility.
Δ +: too hard, poor extensibility, and slightly cut
Δ-: There is stickiness and the fabric is slightly slipped.
X +: It is too hard, the extensibility is extremely poor, and there are many cuts.
X-: Stickiness is severe, and the protrusion from the dough and the slippage of the dough are seen.

-Criterion for melting in mouth ◎: Very good melting in mouth.
○: Good melting in the mouth.
(Triangle | delta): It is a little waxy, or has a little stickiness, and is a little inferior.
X: It is a waxy texture, or is sticky and bad.

Claims (7)

Contains 2 to 10% by weight starch, 8 to 45% by weight fat and oil, and 8 to 30% by weight sugar.
The said fats and oils contain the transesterified oil 5-45 mass% (composition reference | standard) which transesterified the fat and oil compound which contains 70 mass% or more of palm fraction soft part oils with the iodine value 52-70. Pastes.   2. The flour paste according to claim 1, wherein the content of the transesterified oil / fat in the oil / fat is 50 to 100% by mass.   The flour paste according to claim 1 or 2, wherein the oil or fat does not contain trans acid.   The flour paste according to any one of claims 1 to 3, further comprising a thickening stabilizer.   The flour paste according to any one of claims 1 to 4, which does not contain a synthetic emulsifier.   An oil / fat blend containing 2 to 10% by mass of starch, 8 to 45% by mass of fats and oils and 8 to 30% by mass of saccharides, wherein the fats and oils contain 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70. A method for producing flour pastes, comprising homogenizing a flour paste raw material containing 5 to 45 mass% (based on the composition) of transesterified fats and oils subjected to transesterification, followed by heating and cooling. A bakery food product obtained by baking and / or frying the composite dough obtained by combining the flour paste according to any one of claims 1 to 5 and the bakery dough.