JP6506991B2 - Additive-free baking paste, method for producing the same, and bread and confectionery using the same - Google Patents
Additive-free baking paste, method for producing the same, and bread and confectionery using the same Download PDFInfo
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- JP6506991B2 JP6506991B2 JP2015044082A JP2015044082A JP6506991B2 JP 6506991 B2 JP6506991 B2 JP 6506991B2 JP 2015044082 A JP2015044082 A JP 2015044082A JP 2015044082 A JP2015044082 A JP 2015044082A JP 6506991 B2 JP6506991 B2 JP 6506991B2
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- flower paste
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Landscapes
- Confectionery (AREA)
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Description
本発明は、製菓・製パン分野で用いられる焼き込み用フラワーペースト及びその製造方法、及び当該フラワーペーストを用いたパン及び菓子に関する。 The present invention relates to a baking flower paste used in the confectionery and baking field, a method for producing the same, and a bread and a confectionery using the flower paste.
従来リテールベーカリーや洋菓子店ではフラワーペーストに分類されるカスタードクリームを小麦粉、牛乳、及び卵を原料として、食品添加物を使用しないで作製していた。斯かるカスタードクリームは滑らかな食感を有するが、数日間経つと澱粉の老化が進み、離水が起こって衛生状態が悪くなったり、食感が悪くなったりして日持ちが悪いといった問題があった。また、パンや菓子にフィリングやトッピングして焼成すると型崩れしてパン等から流れ出たり、大量生産ができないという問題があった。そこで、老化抑制のために加工澱粉、食感改良のために増粘剤、衛生状態の悪化抑制のために保存料や多量の糖類等を使用したフラワーペーストが工業的に製造されるようになった。 In the past, custard creams classified as flower pastes have been manufactured using flour, milk and eggs as raw materials without using food additives in retail bakery and pastry shops. Such a custard cream has a smooth texture, but after several days aging of the starch progresses and separation of water occurs, resulting in poor hygiene, poor texture, and poor shelf life. . In addition, there is a problem that when filling or topping and baking on bread or confectionery, it is deformed and flows out from bread or the like, and mass production can not be performed. Therefore, a flower paste using processed starch for controlling aging, a thickener for improving food texture, preservative for suppressing deterioration of hygienic condition, and a large amount of saccharides is industrially manufactured. The
例えば特許文献１には経時安定性や貯蔵安定性に優れたフラワーペーストとして、ペースト状食品中に、加工澱粉を含むワキシーコーンやタピオカ由来の澱粉と、米由来の澱粉などの小粒子澱粉を特定の質量割合で混合した混合物を特定量含有するペースト状食品が提案されている。また、特許文献２には、澱粉使用量を低減しつつ保型性や滑らかさを有するフィリング材として、馬鈴薯由来でＤＥ２〜５のデキストリン及び寒天（ゲル化剤）を併用したフィリング材が開示されている。 For example, Patent Document 1 specifies waxy corn containing tapi starch and starch derived from tapioca and small particle starch such as starch derived from rice as paste pastes as a flour paste excellent in temporal stability and storage stability. A paste-like food is proposed which contains a specific amount of a mixture mixed at a mass ratio of In addition, Patent Document 2 discloses a filling material derived from potato together with dextrins of DE2 to 5 and agar (gelling agent) as a filling material having shape retention and smoothness while reducing the amount of starch used. ing.
しかしながら、近年の健康志向によってフラワーペーストでも加工澱粉、増粘剤、保存料、日持ち向上剤等の食品添加物を極力添加しないようになってきている。このことに鑑みると、加工澱粉を使用する上記ペースト状食品は市場のニーズに応答するものとは言い難い。また、澱粉のみで保型性を確保する場合にはフラワーペーストの耐熱性が劣る傾向にあることを本発明者は見出しており（後述する比較例７、１９ご参照）、斯かるフラワーペーストは、パンや菓子のように焼成する用途には適用し難いものである。また、フィリング材の耐熱性を確保する観点からは澱粉使用量の低減には限界があり、さらに澱粉使用量の低減は滑らかさや耐離水性を悪化させる傾向がある（後述する比較例８ご参照）。 However, due to health concerns in recent years, it has become possible to minimize addition of food additives such as processed starch, thickeners, preservatives and longevity improvers even in flower paste. In view of this, it is difficult to say that the above paste-like food using processed starch responds to the needs of the market. In addition, the present inventors found that the heat resistance of the flower paste tends to be inferior when securing the shape retention property only with starch (see Comparative Examples 7 and 19 described later), and such flower paste It is difficult to apply to baking applications such as bread and confectionery. In addition, from the viewpoint of securing the heat resistance of the filling material, there is a limit in the reduction of the amount of starch used, and the reduction of the amount of starch used tends to deteriorate smoothness and releasability (see Comparative Example 8 described later) ).
本発明は上記の様な事情に着目してなされたものであって、その目的は、食品衛生法上の添加物である加工澱粉、増粘剤、保存料、日持ち向上剤、及びｐＨ調整剤を使用せずとも、老化しにくく、耐離水性、保型性、及び耐熱性が良好で、また甘すぎず滑らかな食感と良好な充填適性を有し、さらに衛生的で日持ちに優れた大量生産可能な焼き込み用フラワーペーストを提供することにある。 The present invention was made in view of the above circumstances, and its object is to modify food starch as additives under the Food Sanitation Law, thickeners, preservatives, preservatives, and pH adjusters. Even without using it, it is difficult to age, has good releasability, shape retention and heat resistance, is not too sweet and has a smooth texture and good filling aptitude, and it is hygienic and has excellent longevity It is providing a flower paste for baking which can be mass-produced.
上記目的を達成し得た本発明の焼き込み用フラワーペーストとは、フラワーペースト全体中、（Ａ）ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも一種と、（Ｂ）もち粉澱粉とを合計で１．０〜４．５質量％含み、且つ（Ａ）と（Ｂ）の配合比（Ａ）／（Ｂ）が質量比で２０／８０〜７０／３０であり、寒天０．０５〜０．５質量％、油脂１５〜３０質量％、水分３５〜５０質量％、糖類１９〜３４質量％（乾燥質量）を含有し、加工澱粉、増粘剤、保存料、日持ち向上剤及びｐＨ調整剤の内、指定添加物又は既存添加物に該当するものを含まない点に要旨を有するものである。
本発明においてはゲル強度が３０〜９０ｇ／ｃｍ２である寒天を用いるのが好ましい。
The flour paste for baking according to the present invention, which can achieve the above object, is at least one selected from the group consisting of (A) waxy corn starch, tapioca starch, rice starch and sweet potato starch in the whole flour paste, and (B) The total content of glutinous starch and 1.0 to 4.5 mass%, and the blending ratio of (A) to (B) (A) / (B) is 20/80 to 70/30 in mass ratio, Agar 0.05 to 0.5% by mass, fat and oil 15 to 30% by mass, moisture 35 to 50% by mass, saccharides 19 to 34% by mass (dry mass), processed starch, thickener, preservative Among the improvers and pH adjusters, the present invention is summarized in that it does not include those corresponding to designated additives or existing additives.
In the present invention, it is preferable to use agar having a gel strength of 30 to 90 g / cm 2 .
本発明には上記焼き込み用フラワーペーストの製造方法も含まれる。すなわち本発明の製造方法とは、加工澱粉、増粘剤、保存料、日持ち向上剤及びｐＨ調整剤の内、指定添加物および既存添加物に該当するものを含まないフラワーペーストの製造方法であって、フラワーペースト全体中、（Ａ）ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも一種と、（Ｂ）もち粉澱粉とを質量比（Ａ）／（Ｂ）が２０／８０〜７０／３０、且つその合計量が１．０〜４．５質量％となるよう水に溶解し、さらに寒天０．０５〜０．５質量％、糖類１９〜３４質量％（乾燥質量）を水に溶解して加熱して調製した水相に、油脂１５〜３０質量％を含む油相部を混合して混合物を得る工程と、該混合物を乳化処理及び加熱処理する工程とを含むところに特徴を有する。
また上記焼き込み用フラワーペーストを用いてなるパン及び菓子は本発明の推奨される実施態様である。
The present invention also includes a method for producing the above-mentioned flour paste for baking. That is, the production method of the present invention is a method for producing a flower paste which does not contain the selected additive and the existing additive among the modified starch, the thickener, the preservative, the shelf life improver and the pH adjuster. (A) at least one selected from the group consisting of waxy corn starch, tapioca starch, glutinous rice starch and sweet potato starch, and (B) glutinous starch in a mass ratio (A) / (B) of 20 It dissolves in water so that / 80-70 / 30, and the total amount becomes 1.0-4.5 mass%, furthermore agar 0.05-0.5 mass%, saccharides 19-34 mass% (dry mass) And mixing the oil phase portion containing 15 to 30% by mass of fat and oil into an aqueous phase prepared by dissolving in water and heating to obtain a mixture, and emulsifying and heating the mixture. Has a feature in the place .
Also, bread and confectionery using the above-mentioned flour paste for baking are the preferred embodiments of the present invention.
本発明によれば、加工澱粉、増粘剤、保存料、日持ち向上剤、ｐＨ調整剤の内、指定添加物および既存添加物に該当するものを使用せずとも、老化しにくく、耐離水性、保型性及び耐熱性が良好で、加えて甘すぎないで滑らかな食感と良好な充填適性を有し、さらに衛生的な日持ちに優れた大量生産可能な焼き込み用フラワーペーストを提供することができる。 According to the present invention, among modified starches, thickeners, preservatives, shelf life improvers, pH adjusters, it is difficult to be aged even without using those corresponding to designated additives and existing additives, and is resistant to release Provide a mass-producing bakeable paste which has good shape retention and heat resistance, is not too sweet, has a smooth texture and good filling aptitude, and has excellent hygienic longevity. be able to.
以下、本発明につき詳細に説明する。
本発明のフラワーペーストとは、パン又は菓子にフィリング又はトッピングして、焼成してから食用に供されるものであり、ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも一種、もち粉澱粉、寒天、油脂、水分及び糖類を特定量含有し、且つ食品衛生上の添加物である加工澱粉、増粘剤、保存料、日持ち向上剤及びｐＨ調整剤の内、指定添加物および既存添加物に該当するものを含まないことを特徴とする。
Hereinafter, the present invention will be described in detail.
The flour paste of the present invention is to be filled or topped in bread or confectionery and fired before being eaten, and at least one selected from the group consisting of waxy corn starch, tapioca starch, rice starch and sweet potato starch. , Designated starches among processed starches, thickeners, preservatives, shelf life improvers and pH adjusters which contain certain amounts of glutinous starch, agar, fats and oils, water and sugars, and are food hygiene additives And those not corresponding to the existing additives.
本発明で用いる澱粉とは、指定添加物および既存添加物に該当しない澱粉（後述する）のことであり、例えばワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉、さつまいも澱粉（以上を澱粉（Ａ）と称する場合がある）、もち米澱粉（澱粉（Ｂ）と称する場合がある）、およびこれらに酸処理や漂白処理、湿熱加熱処理といった物理的又はアミラーゼ等により酵素的に処理を加えた物などが挙げられる。なかでも湿熱加熱処理をした澱粉は、耐熱性が優れているのでより好ましい。 The starch used in the present invention is a starch (described later) which does not correspond to a designated additive and an existing additive, for example, waxy corn starch, tapioca starch, rice starch, sweet potato starch (when the above is referred to as starch (A) And glutinous rice starch (sometimes referred to as starch (B)), and those obtained by enzymatically treating them with physical treatment such as acid treatment, bleaching treatment, wet heat treatment or amylase etc. . Among them, starch subjected to wet heat treatment is more preferable because of excellent heat resistance.
本発明における澱粉（Ａ）と澱粉（Ｂ）の合計含有量はフラワーペースト全体中１．０〜４．５質量％である。澱粉（Ａ）と澱粉（Ｂ）の合計含有量は１．５〜４．５質量％であるのが好ましく、２．０〜４．０質量％がより好ましく、２．５〜３．５質量％であるのがさらに好ましい。澱粉の含有量を上記範囲とすることで、老化し難く、耐離水性に優れたフラワーペーストとすることができ、また澱粉の含有量が１．０質量％より少ないとフラワーペーストの保型性と耐熱性が低下する場合があり、４．５質量％より多いと口溶けが悪化する場合がある。 The total content of starch (A) and starch (B) in the present invention is 1.0 to 4.5% by mass in the whole flour paste. The total content of starch (A) and starch (B) is preferably 1.5 to 4.5 mass%, more preferably 2.0 to 4.0 mass%, and 2.5 to 3.5 mass. More preferably, it is%. By setting the content of starch in the above range, it is possible to obtain a flower paste which is hard to be aged and has excellent releasability, and when the content of starch is less than 1.0% by mass, the shape retention property of flower paste Heat resistance may decrease, and when it is more than 4.5% by mass, mouth melting may deteriorate.
本発明では、上記澱粉の内、（Ａ）ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも１種と、（Ｂ）もち粉澱粉とを混合比（Ａ）／（Ｂ）が２０／８０〜７０／３０（質量比）となる範囲で用いる。混合比（Ａ）／（Ｂ）は２０／８０〜４０／６０であるのが好ましく、３０／７０〜４０／６０がより好ましい。混合比（Ａ）／（Ｂ）を上記範囲とすることで、食感が滑らかで保型性に優れたフラワーペーストとすることができる。混合比（Ａ）／（Ｂ）が２０／８０より小さいと食感の滑らかさが低下する場合があり、７０／３０より大きいと保型性が低下する場合がある。ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる澱粉（Ａ）群の中では、入手しやすさやコストから、ワキシーコーンスターチが好ましい。 In the present invention, among the above-mentioned starches, (A) at least one selected from the group consisting of waxy corn starch, tapioca starch, light rice starch and sweet potato starch, and (B) glutinous starch a mixing ratio (A) / (B) ) Is used in a range of 20/80 to 70/30 (mass ratio). The mixing ratio (A) / (B) is preferably 20/80 to 40/60, and more preferably 30/70 to 40/60. By setting the mixing ratio (A) / (B) in the above-mentioned range, a flower paste having a smooth texture and excellent shape retention can be obtained. If the mixing ratio (A) / (B) is less than 20/80, the texture may be less smooth, and if it is more than 70/30, the form retention may be reduced. Among the starch (A) group consisting of waxy corn starch, tapioca starch, glutinous rice starch and sweet potato starch, waxy corn starch is preferred in terms of availability and cost.
上記例示の澱粉以外にも、本発明の効果を損なわない範囲で、例えばコーンスターチ、馬鈴薯澱粉、小麦澱粉など、およびそれらの酸処理や漂白処理、湿熱加熱処理といった物理的又はアミラーゼ等により酵素的に処理を加えた物などを用いることができる。これらの澱粉の含有量はフラワーペースト中１質量％未満とするのが好ましい。なお、これらの澱粉は、上記澱粉（Ａ）にも、澱粉（Ｂ）にも含めず、また、上述の澱粉の含有量にも含めない。例えば小麦澱粉を用いる場合、フラワーペーストに含まれる小麦由来の澱粉量が上記範囲内となるように小麦粉を使用すればよい。 In addition to the above-described starches, corn starch, potato starch, wheat starch, etc., and their acid treatment, bleaching treatment, wet heat treatment, etc. physically or amylase etc. enzymatically insofar as the effects of the present invention are not impaired. It is possible to use a product to which a treatment is added. The content of these starches is preferably less than 1% by mass in the flour paste. These starches are neither included in the above-described starch (A) nor in the starch (B), and are not included in the above-described starch content. For example, when wheat starch is used, wheat flour may be used so that the amount of starch derived from wheat contained in the flour paste is in the above range.
本発明で使用する寒天とはテングサ（天草）、オゴノリなどの紅藻類の粘液質を凍結、乾燥したものである。本発明で使用可能な寒天の原料は特に限定されず、１種の原料を使用しても、また２種以上の原料を組み合わせて使用してもよい。前記寒天の含有量はフラワーペースト全体中０．０５〜０．５質量％である。寒天の含有量はフラワーペースト全体中０．０８〜０．３質量％であるのが好ましく、０．１〜０．２５質量％であるのがより好ましい。寒天の含有量が０．０５質量％より少ないと、フラワーペーストの耐熱性が低下する場合があり、０．５質量％より多いと滑らかさが低下する場合がある。なお寒天には、粉末寒天、フレーク寒天、固形寒天、角寒天、糸寒天等の形態があるが、本発明ではいずれの形態の寒天を使用してもよい。 The agar used in the present invention is obtained by freezing and drying the mucus of red algae such as Tengusa (Amakusa) and Ogonori. The raw material of the agar usable in the present invention is not particularly limited, and one kind of raw material may be used or two or more kinds of raw materials may be used in combination. The content of the agar is 0.05 to 0.5% by mass in the whole flour paste. The content of agar is preferably 0.08 to 0.3% by mass in the whole flour paste, and more preferably 0.1 to 0.25% by mass. If the content of agar is less than 0.05% by mass, the heat resistance of the flower paste may be reduced, and if it is more than 0.5% by mass, the smoothness may be reduced. In addition, although there exist forms, such as powder agar, flake agar, solid agar, corner agar, thread agar, etc., any form of agar may be used by this invention.
前記寒天としてはゲル強度が３０〜９０ｇ／ｃｍ２であるものを用いるのが好ましく、３５〜８５ｇ／ｃｍ２がより好ましく、４０〜８０ｇ／ｃｍ２が更に好ましい。寒天のゲル強度が３０ｇ／ｃｍ２より小さいとフラワーペーストの保型性と耐熱性が低下する場合があり、９０ｇ／ｃｍ２より大きいと滑らかさが低下したり、口溶けが悪化したりする場合がある。上記ゲル強度は、ＪＩＳ Ｋ８２６３-１９９４の規定に準拠して測定した値である。 It is preferred to use those gel strength is 30~90g / cm 2 as the agar, more preferably 35~85g / cm 2, more preferably 40 and 80 g / cm 2. If the gel strength of the agar is less than 30 g / cm 2, the shape retention and heat resistance of the flower paste may be reduced, and if it is more than 90 g / cm 2 , the smoothness may be reduced or the mouth melting may be deteriorated. is there. The gel strength is a value measured in accordance with JIS K8263-1994.
本発明のフラワーペーストに使用できる油脂としては特に限定はなく、食用油脂であればいずれも使用できる。具体的には、菜種油、コーン油、オリーブ油、パーム油、ひまわり油、サフラワー油、大豆油、カノーラ油等の植物油、並びに牛脂、ラード、魚油、乳脂等の動物油、これらを水素添加した硬化油、エステル交換したウムエス油、分別精製した分別油等の各種加工油脂が挙げられ、これらの油脂からなる群より選ばれる少なくとも１種を用いることができる。前記油脂の含有量はフラワーペースト全体中１５〜３０質量％である。油脂の含有量はフラワーペースト全体中１８〜２７質量％であるのが好ましく、２０〜２５質量％がより好ましい。油脂の含有量が１５質量％より少ないと糖類の濃度を一定に調整するために糖類の使用量が多くなり、フラワーペーストをパン等と一緒に食した際に甘くなりすぎたり、滑らかさが劣ったりする場合があり、３０質量％より多いとフラワーペースト製造時に油脂分離が発生したり、口溶けが悪化する場合がある。
なおフラワーペースト中の油脂量は仕込み量を元に算出してもよく、またＪＩＳ Ｋ０１０２の規定に従って測定することもできる。より詳細には、ヘキサン等の溶媒を用いてフラワーペーストに含まれる油脂を溶解、抽出した後、液相部を加熱（約８０℃）してヘキサンを揮発させたときに残留する成分の量を油脂量とする。但し、フラワーペーストが後述するその他の原料を含む場合、ＪＩＳ Ｋ０１０２の規定により求められる油脂量にはその他の成分に由来する油溶性成分が含まれることがある。
There is no limitation in particular as fats and oils which can be used for the flour paste of this invention, and if it is an edible fat and oil, all can be used. Specifically, vegetable oils such as rapeseed oil, corn oil, olive oil, palm oil, sunflower oil, safflower oil, soybean oil, canola oil, and animal oils such as tallow, lard, fish oil and milk fat, hydrogenated oils obtained by hydrogenating these. There may be mentioned various processed fats and oils such as transesterified umms oil and fractionated and refined oils, and at least one selected from the group consisting of these fats and oils can be used. Content of the said fats and oils is 15-30 mass% in the whole flour paste. It is preferable that it is 18-27 mass% in the whole flour paste, and, as for content of fats and oils, 20-25 mass% is more preferable. If the content of oil and fat is less than 15% by mass, the amount of saccharide used increases in order to adjust the concentration of saccharides to a constant level, and it becomes too sweet when the flower paste is eaten with bread etc. If the amount is more than 30% by mass, fat separation may occur at the time of production of the flower paste, and mouth melting may be deteriorated.
The amount of fat and oil in the flour paste may be calculated based on the preparation amount, and can also be measured in accordance with JIS K 0102. More specifically, after dissolving and extracting fats and oils contained in flower paste using a solvent such as hexane, the amount of components remaining when the liquid phase is heated (about 80 ° C.) to volatilize hexane It is the amount of fat and oil. However, when the flour paste contains other raw materials described later, the amount of fat and oil determined according to JIS K 0102 may contain oil-soluble components derived from other components.
本発明のフラワーペーストは、フラワーペースト全体中３５〜５０質量％の水分を含む。ここで水分とは、フラワーペーストに水として添加されるもののみならず、後述する糖類やその他の原料に付随して本発明のフラワーペーストに添加される水分も含む。本発明のフラワーペーストに含まれる水分の含有量は４０〜５０質量％であるのが好ましく、４５〜５０質量％がより好ましい。水分の含有量が３５質量％より少ないとフラワーペーストの口溶けが悪化する場合があり、５０質量％より多いと衛生的な日持ちが悪化したり、フラワーペーストの粘度が低下して保型性や作業性に劣ったりする場合がある。フラワーペースト中の水分量は仕込み量を元に算出してもよく、また食品衛生検査指針に記載される常圧乾燥法により測定してもよい。 The flour paste of the present invention contains 35 to 50% by weight of water in the whole flour paste. Here, the water includes not only water added to the flour paste but also water added to the flour paste of the present invention in association with saccharides and other raw materials described later. It is preferable that it is 40-50 mass%, and, as for content of the water | moisture content contained in the flour paste of this invention, 45-50 mass% is more preferable. If the water content is less than 35% by mass, the mouth melting of the flower paste may be deteriorated, and if it is more than 50% by mass, the hygienic longevity may be deteriorated, or the viscosity of the flower paste may be reduced to maintain the formability or work. It may be inferior to sex. The amount of water in the flower paste may be calculated based on the amount of preparation, and may be measured by the normal pressure drying method described in the food hygiene inspection guideline.
前記糖類としては、単糖類、二糖類、多糖類、糖アルコールなどに該当するブドウ糖、果糖、ショ糖、麦芽糖、オリゴ糖やそれらの還元糖などを使用することができる。前記糖類の含有量は、フラワーペースト全体中１９〜３４質量％（乾燥重量。以下同様）である。糖類の含有量はフラワーペースト全体中２０〜３０質量％であるのが好ましく、２０〜２５質量％であるのがより好ましい。糖類の含有量が１９質量％より少ないと衛生的な日持ちが悪化する場合があり、３４質量％より多いとパン等と一緒に食した際に甘すぎる場合がある。ここで「乾燥重量」とは、上記糖類に通常含まれる水分を除いた質量を意味する。また、乾燥重量は糖類の製造メーカーの公称値や、仕込み量を元に算出してもよい。 As said saccharides, glucose applicable to monosaccharides, disaccharides, polysaccharides, sugar alcohol etc., fructose, sucrose, maltose, oligosaccharides and their reducing sugar etc. can be used. The content of the saccharide is 19 to 34% by mass (dry weight, hereinafter the same) in the whole flour paste. The content of the saccharide is preferably 20 to 30% by mass, and more preferably 20 to 25% by mass in the whole flour paste. If the content of the saccharide is less than 19% by mass, the hygienic durability may deteriorate, and if it is more than 34% by mass, it may be too sweet when it is eaten together with bread or the like. Here, "dry weight" means the mass excluding water which is usually contained in the above-mentioned saccharides. Also, the dry weight may be calculated based on the nominal value of the sugar manufacturer and the preparation amount.
本発明のフラワーペーストに使用できるその他の原料としては、卵黄、卵白などの液状品や粉末品、加糖品、さらにはそれらを酵素処理などの加工処理したものなどが挙げられる。また、牛乳、クリーム、生クリーム、バター、加糖練乳、無糖練乳、脱脂濃縮乳、全粉乳、脱脂粉乳、バターミルクパウダー、ホエーたんぱく質濃縮物（ＷＰＣ）、チーズなどの乳製品、さらにはそれらに酵素処理などの加工処理したもの、その他にも、乳清ミネラル、ココアパウダー、カカオマス、チョコレート、バニラビーンズ、緑茶加工品、紅茶加工品、コーヒーエキス、栗加工品、さつま芋加工品、大豆加工品、レモンなどのフルーツ果汁、フルーツ加工品、はちみつ、乳酸菌スターター、食塩、洋酒なども使用できる。 Examples of other raw materials that can be used for the flour paste of the present invention include liquid products such as egg yolk and egg white, powder products, sweetened products, and those processed by enzyme treatment and the like. In addition, milk, cream, fresh cream, butter, sweetened condensed milk, non-sweetened condensed milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, buttermilk powder, whey protein concentrate (WPC), dairy products such as cheese, etc. Other processed products such as enzyme processing, whey mineral, cocoa powder, cocoa mass, chocolate, vanilla beans, green tea products, black tea products, black tea products, coffee extracts, chestnut products, sweet potato products, soy products, Also usable are fruit juices such as lemon, processed fruits, honey, lactic acid bacteria starter, sodium chloride and sake.
本発明のフラワーペーストは、加工澱粉、増粘剤、保存料、日持ち向上剤及びｐＨ調整剤の内、指定添加物および既存添加物に該当するものを含まない。本発明によれば、これらの食品衛生法上の添加物を含まなくても、老化し難く、保型性、及び耐熱性を有し、また口溶けや滑らかさと言った食感に優れ、且つ衛生的で日持ちに優れたフラワーペーストを提供できる。ここで指定添加物および既存添加物とは、食品衛生法第４条２項で定義された食品添加物に該当するものであり、より詳細には本発明における「指定添加物」とは食品衛生法施行規則第１２条に基づく規則別表第１（平成２６年１１月１７日改正）に収載された物質であり、「既存添加物」とは既存添加物名簿収載品目リスト（公益財団法人 日本食品化学研究振興財団、最終改正 平成２６年１月３０日）に収載された物質をいう。 The flour paste of the present invention does not contain the modified additives and the existing additives among the modified starch, the thickener, the preservative, the shelf life improver and the pH adjuster. According to the present invention, even without these food sanitation law additives, it is difficult to age, has shape retention and heat resistance, and is excellent in texture such as mouth melting and smoothness, and hygiene. It is possible to provide a long-lasting flower paste. Here, the designated additive and the existing additive correspond to the food additive defined in Article 4 (2) of the Food Sanitation Law, and more specifically, the "designated additive" in the present invention means the food hygiene. It is a substance listed in the Schedule 1 (revised on November 17, 2014) based on Article 12 of the Law Enforcement Regulations, and the "existing additives" is the list of items listed in the list of existing additives (Japanese food corporation Substances listed in the Chemical Research Promotion Foundation, final revised on January 30, 2014).
前記加工澱粉としては、アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸モノエステル化リン酸架橋デンプン、リン酸化デンプン、及びリン酸架橋デンプンなどが例示できる。 As the modified starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphoric acid crosslinked starch, starch sodium octenyl succinate, acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, hydroxypropyl starch, phosphoric acid Monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch can be exemplified.
前記増粘剤としては、スクシノグリカン、アマシードガム、アラビノガラクタン、アルギン酸、ウェランガム、エレミ樹脂、ガティガム、カードラン、カシアガム、カラギナン、カラヤガム、カロブビーンガム、キサンタンガム、キチン、キトサン、グァーガム、グァーガム酵素分解物、グルコサミン、サイリウムシードガム、サバクヨモギシードガム、ジェランガム、タマリンドシードガム、タラガム、トラガントガム、トロロアオイ、納豆菌ガム、ファーセレラン、フクロノリ抽出物、プルラン、ペクチン、マクロホモプシスガム、モモ樹脂、ラムザンガム、レバン、エステルガム、アラビアガム、酵母細胞壁、デキストラン、及び微小繊維状セルロースなどが例示できる。 Examples of the thickener include succinoglycan, amaseed gum, arabinogalactan, alginic acid, welan gum, elemi resin, gati gum, curdlan, cassia gum, carrageenan, karayanan, karaya gum, carob bean gum, xanthan gum, chitin, chitosan, guar gum, guar gum enzyme decomposition product, Glucosamine, Psyllium seed gum, Psyllium seed gum, gellan gum, tamarind seed gum, cod gum, tragant gum, toro roa oi, natto bacillus gum, fur sereran, fucronoli extract, pullulan, pectin, macrohomopsis gum, peach resin, rhamsan gum, levan, ester gum Gum arabic, yeast cell wall, dextran, and fibrillar cellulose.
前記保存料としては、カワラヨモギ抽出物、しらこたん白抽出物、ツヤプリシン（抽出物）、ペクチン分解物、ε-ポリリシン、亜硫酸ナトリウム、安息香酸ナトリウム、ソルビン酸、ソルビン酸カリウム、デヒドロ酢酸ナトリウム、パラオキシ安息香酸ブチル、及びプロピオン酸などが例示できる。 Examples of the preservatives include: Phylum officinalis L. extract, white protein extract, Tsuyapricin (extract), pectin degradation product, ε-polylysine, sodium sulfite, sodium benzoate, sorbic acid, potassium sorbate, sodium dehydroacetate, paraoxy Examples include butyl benzoate and propionic acid.
前記日持ち向上剤としては、グリシン、グリセリン脂肪酸エステル（中鎖脂肪酸に限る）、酢酸ナトリウム、チアミンラウリル硫酸塩、カンゾウ油性抽出物、キトサン、モウソウチク抽出物、リゾチーム、及びローズマリー抽出物などが例示できる。 Examples of the shelf life improver include glycine, glycerin fatty acid ester (limited to medium-chain fatty acid), sodium acetate, thiamine lauryl sulfate, licorice oil extract, chitosan, moso extract, lysozyme, rosemary extract, etc. .
前記ｐＨ調整剤としては、クエン酸、グルコン酸、コハク酸、炭酸カリウム、炭酸水素ナトリウム、二酸化炭素、及び乳酸などが例示できる。 Examples of the pH adjuster include citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, and lactic acid.
本発明のフラワーペーストは老化しにくく、耐離水性、保型性及び耐熱性が良好で、また甘すぎず滑らかな食感と良好な充填適性を有し、さらに衛生的な日持ちに優れており、焼き込み用として好適に用い得る。従って、本発明のフラワーペーストは、菓子及びパンのトッピングやフィリングとしてそのまま使用してもよいが、焼き込み用として、トッピングやフィリングしたパンや菓子を焼成することで本発明の効果をより享受することができる。 The flour paste of the present invention is resistant to aging, has good releasability, shape retention and heat resistance, is not too sweet, has a smooth texture and good filling aptitude, and is excellent in hygienic longevity. And may be suitably used for baking. Therefore, the flour paste of the present invention may be used as it is as a topping or filling for confectionery and bread, but the baking of the topping or filling bread or confectionery can be further used for baking to enjoy the effect of the present invention be able to.
本発明のフラワーペーストの製造方法について、以下に例示する。
まず、澱粉（澱粉（Ａ）及び（Ｂ））、寒天、糖類その他水溶性の原料を水に均一に分散、溶解し、加熱して水相部を調製する。加熱温度は特に限定されず、上記原料が溶解する温度であればよい。別途油脂を加熱して融解し、ここにその他の油溶性原料を添加して溶解し、油相部を調製する。なお、油脂が液体の場合はそのまま使用してもよい。水相部を攪拌しながら、調製した油相部を添加し、十分に攪拌して原料混合物とし、これを予備乳化する。ついで、予備乳化した原料混合物を、常法によりホモジナイザー等で均質化処理し、加熱冷却装置等を用いて一般的な条件で加熱処理（殺菌）した後、冷却すれば、本発明のフラワーペーストが得られる。
About the manufacturing method of the flour paste of this invention, it illustrates below.
First, starch (starch (A) and (B)), agar, saccharides and other water-soluble raw materials are uniformly dispersed in water, dissolved, and heated to prepare an aqueous phase. The heating temperature is not particularly limited as long as the raw material is dissolved. Separately, the oil and fat are heated and melted, and other oil-soluble raw materials are added and dissolved therein to prepare an oil phase portion. When the oil is a liquid, it may be used as it is. While stirring the aqueous phase, the prepared oil phase is added, and the mixture is sufficiently stirred to form a raw material mixture, which is pre-emulsified. Next, the pre-emulsified raw material mixture is homogenized by a homogenizer or the like according to a conventional method, heat-treated (sterilized) under general conditions using a heating / cooling device, etc. and cooled, the flour paste of the present invention can get.
以下、実施例を挙げて本発明をより具体的に説明するが、本発明はもとより下記実施例によって制限を受けるものではなく、前・後記の趣旨に適合し得る範囲で適当に変更を加えて実施することも勿論可能であり、それらはいずれも本発明の技術的範囲に包含される。なお、実施例において「部」や「％」は質量基準である。 EXAMPLES Hereinafter, the present invention will be more specifically described by way of examples. However, the present invention is of course not limited by the following examples, and appropriate modifications may be made as long as the present invention can be applied to the purpose. Of course, implementation is also possible, and all of them are included in the technical scope of the present invention. In the examples, "parts" and "%" are based on mass.
＜物性評価方法＞
（耐離水性）
実施例及び比較例で得られたフラワーペースト１０００ｇをピローフィルムに充填し、５℃の冷蔵庫で３０日間保存した後、フラワーペーストからドリップした糖液をティッシュ等で吸い取り、吸い取れた糖液の質量Ｘ（ｇ）を測定し、離水率（％）＝Ｘ／１０００×１００を算出し、以下の基準で耐離水性を評価した。離水率が小さいほど、フラワーペーストが老化し難いものであることを示す。
５点：離水がない（離水率＝０．５質量％未満）。
４点：殆ど離水がない（離水率＝０．５質量％以上１．１質量％未満）。
３点：やや離水があるが、商品性は問題ない（離水率＝１．１質量％以上１．５質量％未満）。
２点：離水があり、商品性に問題がある（離水率＝１．５質量％以上１．９質量％未満）。
１点：非常に離水があり、商品性に欠ける（離水率＝１．９質量％以上）。
<Physical property evaluation method>
(Repellent water resistance)
After filling 1000 g of the flower paste obtained in Examples and Comparative Examples in a pillow film and storing in a refrigerator at 5 ° C. for 30 days, the sugar solution dripped from the flower paste is absorbed by a tissue etc., and the mass of the absorbed sugar solution X (g) was measured, the water separation rate (%) = X / 1000 x 100 was calculated, and the water release resistance was evaluated based on the following criteria. The smaller the water release rate, the less likely the flower paste is to age.
5 points: no water separation (water separation rate = less than 0.5% by mass).
4 points: almost no water separation (water separation ratio = 0.5% by mass or more and less than 1.1% by mass).
3 points: There is a slight syneresis but there is no problem with the commercial property (the syneresis rate = not less than 1.1 mass% and less than 1.5 mass%).
2 points: There is syneresis, and there is a problem in the commercial property (percolation rate = 1.5 mass% or more and less than 1.9 mass%).
1 point: There is very water separation, and the commercial property is lacking (water separation rate = 1.9 mass% or more).
（保型性）
実施例及び比較例で得られたフラワーペーストを１５℃に温調し、それをアルミ製缶（直径５ｃｍ×高さ２ｃｍ）に充填した後に、２０℃で３時間温調した。ＦＵＤＯＨレオメーター（株式会社レオテック製）を用いて、プランジャー：粘性用・球状径１５ｍｍ、試料台速度：３０ｃｍ／ｍｉｎ、ストローク：５０ｍｍの条件で試料台を上昇させ、プランジャーが感知する最大応力（ｇ重）をＲ値とし、保型性の評価値とした。この値が大きいほど、保型性が良好であることを示す。上記で測定したＲ値を基に、焼成前の保型性を以下のように評価した。
５点：極めて保型性があり、全くダレない（Ｒ値＝４２ｇ重以上）。
４点：非常に保型性があり、ダレない（Ｒ値＝３５ｇ重以上４２ｇ重未満）。
３点：保型性があり、殆どダレない（Ｒ値＝２８ｇ重以上３５ｇ重未満）。
２点：若干保型性が劣り、ややダレが生じる（Ｒ値＝２１ｇ重以上２８ｇ重未満）。
１点：保型性がなく、ダレが生じる（Ｒ値＝２１ｇ重未満）。
(Shape retention)
The flower pastes obtained in Examples and Comparative Examples were adjusted to a temperature of 15 ° C., filled in an aluminum can (diameter 5 cm × height 2 cm), and then adjusted to a temperature of 20 ° C. for 3 hours. Using a FUDOH rheometer (manufactured by Leotec Co., Ltd.), raise the sample table under the conditions of plunger: viscosity · spherical diameter 15 mm, sample table speed: 30 cm / min, stroke: 50 mm using a plunger: maximum stress sensed by the plunger The (Rg weight) was taken as the R value, which was used as the evaluation value of formability. The larger the value, the better the shape retention. The shape retention before firing was evaluated as follows based on the R value measured above.
5 points: extremely shape-retaining property, no dripping at all (R value = 42 g weight or more).
4 points: very shape-retaining property, no dripping (R value = 35 g weight or more and less than 42 g weight).
3 points: There is shape retention and almost no dripping (R value = 28 g weight or more and less than 35 g weight).
2 points: The shape retention is slightly inferior, and some sag occurs (R value = 21 g or more and less than 28 g).
1 point: There is no shape retention, and sag occurs (R value = less than 21 g).
（耐熱性）
実施例及び比較例で得られたフラワーペースト約１０ｇをろ紙（東洋濾紙株式会社製「定性濾紙Ｎｏ．２、φ９０ｍｍ」）上に約７ｃｍの棒状になるように取り出し、上方向から見た加熱処理前の面積（Ａ）をデジタルカメラで撮影し、その画像を解析処理ソフト「ＩｍａｇｅＪ」（フリーソフトウェア、作者：Ｗａｙｎｅ Ｒａｓｂａｎｄ）を用いて測定した。その後、前記フラワーペーストを、ろ紙ごと、底面が１０ｃｍ角で、高さが２ｃｍの上面が解放された紙製の箱に入れ、箱の上面及び側面をアルミ箔で覆い、１９０℃のオーブンで１０分間加熱し、前記と同様に上方向から見た加熱処理後の面積（Ｂ）を測定し、膨張率（倍）＝Ｂ／Ａを算出し、以下の基準で耐熱性を評価した。
５点：極めて高い耐熱性がある（膨張率＝１．２未満）
４点：耐熱性がある（膨張率＝１．２以上１．３５未満）
３点：耐熱性があるが、ややダレる（膨張率＝１．３５以上１．５未満）
２点：耐熱性がやや劣る(膨張率＝１．５以上１．６５未満)
１点：耐熱性が劣る（膨張率＝１．６５以上）
(Heat-resistant)
About 10 g of the flower paste obtained in the examples and comparative examples is taken out on a filter paper (“quality filter paper No. 2, φ 90 mm” manufactured by Toyo Roshi Co., Ltd.) to form a bar of about 7 cm, and heat treatment seen from above The previous area (A) was photographed with a digital camera, and the image was measured using analysis processing software "ImageJ" (free software, author: Wayne Rasband). After that, put the flower paste together with filter paper in a paper box with a bottom of 10 cm square and a height of 2 cm and a top open, and cover the top and sides of the box with aluminum foil, and use an oven at 190 ° C for 10 days. The heating was performed for a minute, and the area (B) after the heat treatment as viewed from above was measured in the same manner as above, and the coefficient of expansion (fold) = B / A was calculated to evaluate heat resistance based on the following criteria.
5 points: extremely high heat resistance (expansion factor = less than 1.2)
4 points: heat resistant (expansion coefficient = 1.2 or more and less than 1.35)
3 points: heat resistance, but slightly dripping (expansion factor = 1.35 or more and less than 1.5)
2 points: Heat resistance is slightly inferior (expansion coefficient = 1.5 or more and less than 1.65)
1 point: Heat resistance is inferior (expansion factor = 1.65 or more)
＜官能評価方法（甘さ、滑らかさ、口溶け）＞
実施例及び比較例で得られたフラワーペーストの官能評価は、熟練した１０名のパネラーにより、以下の基準により実施し、それらの平均点を評価値とした。
（甘さ）
５点：適度な甘さであり、極めて良好である。
４点：僅かに甘味が強いが、良好である。
３点：やや甘味が強いが、良好である。
２点：非常に甘味が強く、悪い。
１点：極めて甘味が強く、悪い。
<Sensory evaluation method (sweetness, smoothness, melt in the mouth)>
The sensory evaluation of the flower pastes obtained in Examples and Comparative Examples was carried out by 10 trained panelists according to the following criteria, and the average score thereof was used as the evaluation value.
(sweetness)
5 points: moderate sweetness, very good.
4 points: slightly sweet but strong.
3 points: somewhat sweet but strong.
2 points: very sweet and bad.
1 point: extremely sweet and bad.
（滑らかさ）
５点：ざらつきがなく、極めて滑らかさが良好である。
４点：ざらつきがなく、非常に滑らかさが良好である。
３点：ざらつきが殆どなく、滑らかさが良好である。
２点：若干ざらつきが感じられ、滑らかさにやや欠ける。
１点：ざらつきが感じられ、滑らかさに欠ける。
(Smoothness)
5 points: There is no roughness and extremely smooth.
4 points: no roughness, very smooth.
3 points: There is almost no roughness and the smoothness is good.
2 points: Some roughness is felt, and the smoothness is a little lacking.
1 point: Roughness is felt and smoothness is lacking.
（口溶け）
５点：口に入れた途端に崩れ、極めて口溶けが良好である。
４点：口に入れた途端に崩れ、非常に口溶けが良好である。
３点：口に入れると崩れ、口溶けが良好である。
２点：口に入れても崩れにくく、やや口溶けが悪い。
１点：口に入れても崩れにくく口溶けが悪い。
(Mouth melts)
5 points: collapse as soon as put in the mouth, very good mouth melt.
4 points: collapse as soon as put in the mouth, very good mouth melt.
3 points: It collapses when put in the mouth, and mouth melting is good.
2 points: It is hard to break even if put in the mouth, and the mouth melts a little.
1 point: It is hard to break even if put in the mouth, and the mouth melts poorly.
＜充填適性評価＞
実施例及び比較例で得られたフラワーペーストを絞り袋に入れて絞り出した直後の保型性について評価した。
５点：絞り出した後も十分な保型性がある。
４点：絞り出した後に、僅かに軟化が観られるが十分な保型性がある。
３点：絞り出した後に、やや軟化が観られるが保型性がある。
２点：絞り出した後に、やや保型性に劣り充填しにくい。
１点：絞り出した後に、保型性が無く充填できない。
<Evaluation of filling aptitude>
It evaluated about the shape retention property immediately after putting the flower paste obtained by the Example and the comparative example in the squeeze bag and squeezing out.
5 points: There is sufficient shape retention even after squeezing out.
4 points: After squeezing out, a slight softening is observed, but there is sufficient shape retention.
3 points: After squeezing out, some softening can be seen, but there is shape retention.
2 points: After squeezing out, it is slightly inferior in shape retention and difficult to be filled.
1 point: After squeezing out, there is no shape retention and can not be filled.
＜フラワーペーストをフィリングして焼成したパンの官能評価方法＞
実施例及び比較例で得られたパンを、熟練した１０名のパネラーに食してもらって、以下の基準により評価してもらい、それらの平均点を評価値とした。
（フラワーペーストの甘さ）
５点：パンにマッチしており、適度な甘さで、極めて良好である。
４点：パンにマッチしているが、僅かに甘味が強いが、良好である。
３点：パンにマッチしているが、やや甘味が強いが、良好である。
２点：パンにマッチしておらず、非常に甘味が強く、悪い。
１点：パンにマッチしておらず、極めて甘味が強く、悪い。
<Sensory evaluation method of bread baked by filling flower paste>
The bread obtained in Examples and Comparative Examples was eaten by 10 trained panelists and evaluated according to the following criteria, and the average score thereof was taken as the evaluation value.
(Sweetness of flower paste)
5 points: Matched to bread, moderate sweetness, very good.
4 points: Matched to bread but slightly sweet but strong.
3 points: Matched to bread, but slightly sweet but strong.
2 points: not matched to bread, very sweet and bad.
1 point: not matched to bread, extremely sweet and bad.
（フラワーペーストの滑らかさ）
５点：パンにマッチしており、ざらつきがなく、極めて滑らかさが良好である。
４点：パンにマッチしており、ざらつきがなく、非常に滑らかさが良好である。
３点：パンにマッチしており、ざらつきが殆どなく、滑らかさが良好である。
２点：パンの食感に比べ、若干ざらつきが感じられ、滑らかさがやや悪い。
１点：パンの食感に比べ、ざらつきが感じられ、滑らかさに欠ける。
(Smoothness of flower paste)
5 points: Matched to bread, no graininess, extremely smooth.
4 points: Matched to bread, no roughness, very smooth.
3 points: Matched to bread, almost no roughness, good smoothness.
2 points: Compared to the texture of bread, it feels a little rough and the smoothness is a little bad.
1 point: Compared to the texture of bread, it feels grainy and lacks smoothness.
（フラワーペーストの口溶け）
５点：パンにマッチしており、口に入れた途端に崩れ、極めて口溶けが良好である。
４点：パンにマッチしており、口に入れた途端に崩れ、非常に口溶けが良好である。
３点：パンにマッチしており、口に入れると崩れ、口溶けが良好である。
２点：パンの食感に比べ、口に入れても崩れにくく、やや口溶けが悪い。
１点：パンの食感に比べ、口に入れても崩れにくく、口溶けが悪い。
(The mouth melt of flower paste)
5 points: Matched to bread, collapsed as soon as it was put in the mouth, very good mouth melting.
4 points: Matched to bread, collapsed as soon as it was put in the mouth, very good mouth melting.
3 points: Matched to bread, broken when put in mouth, good mouth melting.
2 points: Compared to the texture of bread, it is difficult to break even when put in the mouth, and the mouth melts slightly.
1 point: Compared to the texture of bread, it is hard to break even when put in the mouth, and the mouth melts poorly.
＜フラワーペーストをフィリングして焼成したパンの物性評価方法＞
（フラワーペーストの耐熱性）
実施例及び比較例で得られたフラワーペーストをフィリングして焼成したパンを、室温で３０分間冷却した。その後、パンからのフラワーペーストの流れ出し有無や、パンを裁断した後のパン断面のフラワーペーストの状態を目視で観察し、以下の基準で評価した。
５点：パンから流れ出ることが全くなく、極めて高い耐熱性がある。
４点：パンから流れ出ることが全くなく、耐熱性がある。
３点：パンから流れ出ることはないが、耐熱性がやや劣りダレる。
２点：パンから流れ出てしまい、耐熱性が劣る。
１点：パンから流れ出てしまい、明らかに耐熱性が劣る。
<Method for evaluating physical properties of bread baked by filling flower paste>
(Heat resistance of flower paste)
The flour pastes obtained in the examples and comparative examples were filled and baked, and the pan was cooled at room temperature for 30 minutes. Thereafter, the presence or absence of the flow of the flower paste from the bread and the state of the flower paste of the bread cross section after cutting the bread were visually observed and evaluated according to the following criteria.
5 points: It does not flow out of the bread at all and has extremely high heat resistance.
4 points: It does not flow out of the pan at all and is heat resistant.
3 points: It does not flow out from the pan, but heat resistance is slightly inferior.
2 points: It flows out from the pan and heat resistance is poor.
1 point: it runs out of the pan and is clearly inferior in heat resistance.
（衛生的な日持ち）
実施例及び比較例で得られたフラワーペーストをフィリングして焼成したパンを室温まで冷却した後、個包装し、３０℃で保存を開始した。その後、保存日数を１日（２４時間）、２日（４８時間）、４日（９６時間）、５日（１２０時間）の各日数保存した後、パン生地とフィリングしたフラワーペースト合わせて１０ｇ採取し、９０ｇの生理食塩水に混合した。混合液１ｇを標準寒天培地２０ｇに混釈し、３７℃で２日間（４８時間）培養してコロニー数をカウントし、その数を１０倍して、以下の基準で衛生的な日持ちを評価した。
５点：製造後５日目までコロニー数は１０５個／ｇ未満であった。
４点：製造後５日目でコロニー数は１０５個／ｇ以上であった。
３点：製造後４日目でコロニー数は１０５個／ｇ以上であった。
２点：製造後２日目でコロニー数は１０５個／ｇ以上であった。
１点：製造後１日目でコロニー数は１０５個／ｇ以上であった。
(Hygienic days)
After filling and baking the flour pastes obtained in Examples and Comparative Examples to room temperature, they were individually packaged and storage was started at 30 ° C. Then, after storing the preservation days for 1 day (24 hours), 2 days (48 hours), 4 days (96 hours), 5 days (120 hours), 10 g of bread dough and filled flower paste are collected. Mixed with 90 g of saline. 1 g of the mixed solution was mixed with 20 g of standard agar medium, cultured at 37 ° C. for 2 days (48 hours), the number of colonies was counted, and the number was multiplied by 10 to evaluate hygienic longevity based on the following criteria .
5 points: The number of colonies was less than 10 5 / g until the 5th day after production.
4 points: The number of colonies was 10 5 / g or more at 5 days after production.
Three points: The number of colonies was 10 5 / g or more at 4 days after production.
Two points: The number of colonies was 10 5 / g or more on the second day after production.
1 point: The number of colonies was 10 5 / g or more at 1 day after production.
（実施例１）フラワーペーストの作製
表１に示す配合に従い、フラワーペーストを以下の方法にて作製した。まず、水相部の原料（澱粉、寒天、乳主原、卵、糖類、及び水）が均一になるよう攪拌、及び混合しながら混合物を５０℃まで昇温し、ここに６０℃に温調した菜種油を添加し、充分に攪拌して原料混合物を予備乳化した。その後、ホモゲナイザー（株式会社イズミフードマシナリ製）を用い５ＭＰａの圧力で原料混合物を乳化した。得られた乳化液をコンサーム掻き取り式熱交換機（アルファラバル社製）で加熱温度：１１０℃、加熱時間：２分間の条件で殺菌した後、６０℃まで冷却し、ピロー袋に充填した。その後、５℃の冷水にて室温以下に冷却しフラワーペーストを得た。
Example 1 Preparation of Flower Paste According to the composition shown in Table 1, a flower paste was prepared by the following method. First, the mixture is heated to 50 ° C. while stirring and mixing so that the raw materials of the aqueous phase (starch, agar, milk main ingredient, eggs, saccharides, and water) become uniform, and the temperature is adjusted to 60 ° C. The rapeseed oil was added and stirred thoroughly to preemulsify the raw material mixture. Then, the raw material mixture was emulsified at a pressure of 5 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The obtained emulsion was sterilized with a conserm scraping type heat exchanger (manufactured by Alfa Laval) at a heating temperature of 110 ° C. and a heating time of 2 minutes, cooled to 60 ° C., and filled in a pillow bag. Then, it cooled to room temperature or less with a 5 degreeC cold water, and obtained the flower paste.
（実施例２，３、比較例１，２）フラワーペーストの作製
表１に示す配合に従い、ワキシーコーンスターチともち粉澱粉の配合量比を変えた以外は、実施例１と同様にしてフラワーペーストを作製した。
(Examples 2, 3 and Comparative Examples 1, 2) Preparation of Flower Paste A flower paste was prepared in the same manner as in Example 1 except that the blending ratio of waxy corn starch to glutinous starch was changed according to the composition shown in Table 1. Made.
表１から明らかなように、ワキシーコーンスターチともち粉澱粉の混合比Ａ／Ｂ（質量比）が３３／６７である実施例１や２０／８０である実施例２では、耐離水性、保型性、耐熱性及び充填適性が極めて良好であり、甘さ、滑らかさ及び口溶けも良好であった。また、ワキシーコーンスターチともち粉澱粉の混合比Ａ／Ｂが７０／３０である実施例３のフラワーペーストも、耐離水性が極めて良好であり、保型性、耐熱性、甘さ、滑らかさ、口溶け及び充填適性も良好であった。一方ワキシーコーンスターチともち粉澱粉の混合比Ａ／Ｂが１０／９０である比較例１では、食感の滑らかさが悪く、口溶けが劣り、またＡ／Ｂが８０／２０である比較例２では、保型性や充填適性が悪く、フラワーペーストとして問題のあるものであった。 As is apparent from Table 1, in Example 1 in which the mixing ratio A / B (mass ratio) of waxy corn starch to glutinous starch is 33/67, and in Example 2 in which the mixing ratio A / B (mass ratio), The properties, heat resistance and filling suitability were very good, and the sweetness, smoothness and mouth melting were also good. In addition, the flour paste of Example 3 in which the mixing ratio A / B of waxy corn starch to glutinous starch is 70/30 is also very good in the releasability, and the shape retention property, heat resistance, sweetness, smoothness, The mouth melting and filling suitability was also good. On the other hand, in Comparative Example 1 where the mixing ratio A / B of waxy corn starch to glutinous starch is 10/90, the smoothness of the texture is poor, the mouth melting is poor, and in Comparative Example 2 where A / B is 80/20. It had poor shape retention and filling aptitude, and had problems as a flower paste.
（実施例４）フラワーペーストの作製
表２に示す配合に従い、ワキシーコーンスターチをタピオカ澱粉に変えた以外は、実施例１と同様にしてフラワーペーストを作製した。
Example 4 Preparation of Flower Paste A flower paste was prepared in the same manner as Example 1, except that waxy corn starch was changed to tapioca starch according to the composition shown in Table 2.
（実施例５）フラワーペーストの作製
表２に示す配合に従い、ワキシーコーンスターチをうるち米澱粉に変えた以外は、実施例１と同様にしてフラワーペーストを作製した。
Example 5 Preparation of Flower Paste A flower paste was prepared in the same manner as Example 1, except that waxy corn starch was changed to rice starch according to the composition shown in Table 2.
（実施例６）フラワーペーストの作製
表２に示す配合に従い、ワキシーコーンスターチをさつまいも澱粉に変えた以外は、実施例１と同様にしてフラワーペーストを作製した。
Example 6 Preparation of Flower Paste A flower paste was prepared in the same manner as in Example 1 except that waxy corn starch was changed to sweet potato starch according to the composition shown in Table 2.
（実施例７，８、比較例３，４）フラワーペーストの作製
表２に示す配合に従い、ワキシーコーンスターチともち粉澱粉の量を変えた以外は、実施例１と同様にしてフラワーペーストを作製した。
(Examples 7, 8 and Comparative Examples 3, 4) Preparation of Flower Paste A flower paste was prepared in the same manner as Example 1, except that the amounts of waxy corn starch and glutinous starch were changed according to the composition shown in Table 2. .
表２から明らかなように、澱粉（Ａ）としてワキシーコーンスターチに変えてタピオカ澱粉（実施例４）、うるち米澱粉（実施例５）又はさつまいも澱粉（実施例６）を用いても、耐離水性、保型性、耐熱性及び充填適性は極めて良好であり、滑らかさ、甘さ及び口溶けも良好であった。 As is clear from Table 2, the releasability even when using tapioca starch (Example 4), rice starch (Example 5) or sweet potato starch (Example 6) instead of waxy corn starch as starch (A). The shape retention, heat resistance and filling suitability were very good, and the smoothness, sweetness and mouth melting were also good.
また、ワキシーコーンスターチともち粉澱粉の合計量が１．１質量％である実施例７では、耐離水性が極めて良好であり、保型性、耐熱性、甘さ、滑らかさ、口溶け及び充填適性も良好であった。また、澱粉（Ａ）、（Ｂ）の含有量を４．５質量％とした実施例８では、耐離水性、保型性、耐熱性及び充填適性は極めて良好であり、甘さ、滑らかさ及び口溶けも良好であった。一方、澱粉（Ａ）、（Ｂ）の合計量を０．６質量％とした比較例３では充填適性が極めて悪く、保型性及び耐熱性も悪く、澱粉（Ａ）、（Ｂ）の合計量を５．０質量％とした比較例４では、口溶けが劣り、フラワーペーストとして問題のあるものであった。 In addition, in Example 7 in which the total amount of waxy corn starch and glutinous starch is 1.1% by mass, the releasability is extremely good, and the shape retention, heat resistance, sweetness, smoothness, mouth melting and filling aptitude Was also good. Further, in Example 8 in which the content of starch (A) and starch (B) is 4.5% by mass, the releasability, shape retention, heat resistance and filling suitability are extremely good, and the sweetness and smoothness And the mouth melt was also good. On the other hand, in Comparative Example 3 in which the total amount of starches (A) and (B) was 0.6% by mass, the filling aptitude was extremely poor, and the shape retention and heat resistance were also poor, and the total of starches (A) and (B) In Comparative Example 4 in which the amount was 5.0% by mass, melting in the mouth was poor, and there was a problem as a flower paste.
（実施例９及び１０、比較例５及び６）フラワーペーストの作製
表３に示す配合に従い、寒天の量を変えたこと以外は、実施例１と同様にしてフラワーペーストを作製した。
(Examples 9 and 10, Comparative Examples 5 and 6) Production of Flower Paste A flower paste was produced in the same manner as in Example 1 except that the amount of agar was changed according to the composition shown in Table 3.
（比較例７）フラワーペーストの作製
表３に示す配合に従い、液体成分である牛乳、卵黄、及び水飴を混合し、ここに固形成分として上白糖、澱粉、及びグリシンを加えてさらに混合しながら混合液を６０℃まで加温した。ついで、得られた混合液をＴＫホモミキサー(特殊機械製、以下同様)にて５０００ｒｐｍで５分間撹拌混合して均質化した。均質化した混合液を沸騰浴中で１０分間加熱した後、６０℃まで撹拌しながら冷却しフラワーペースト（カスタードクリーム）を作製した。
（比較例８）
表３に示す配合に従い、水、水飴、卵黄、及び菜種油を混合、撹拌しながら、ここに砂糖、脱脂粉乳、ＷＰＣ、乾燥卵白、デキストリン、脱アシル型ジェランガム、及び寒天を加えて溶解した。混合液を５０℃まで昇温させた後、ＴＫホモミキサーにて８０００ｒｐｍで５分間撹拌し、均質化したのち、９０℃１０分間加熱撹拌し、香料を添加した。次いで水で全量が１００％となるように調整し、容器に充填後、冷却することによりフラワーペースト（フィリング材）を作製した。
Comparative Example 7 Preparation of Flower Paste According to the formulation shown in Table 3, milk, egg yolk, and starch syrup which are liquid components are mixed, and then top white sugar, starch, and glycine as solid components are added and mixed while further mixing. The solution was warmed to 60 ° C. Then, the obtained mixed solution was stirred and mixed at 5000 rpm for 5 minutes with a TK homomixer (manufactured by Special Machine, the same applies hereinafter) to be homogenized. The homogenized mixture was heated in a boiling bath for 10 minutes and cooled to 60 ° C. with stirring to prepare a flower paste (custard cream).
(Comparative example 8)
According to the composition shown in Table 3, while mixing and stirring water, starch syrup, egg yolk and rapeseed oil, sugar, skimmed milk powder, WPC, dried egg white, dextrin, deacylated gellan gum and agar were added and dissolved therein. The mixture was heated to 50 ° C., stirred at 8000 rpm for 5 minutes with a TK homomixer, homogenized, heated and stirred at 90 ° C. for 10 minutes, and a flavor was added. Subsequently, it adjusted so that whole quantity might be 100% with water, and after filling with a container, the flower paste (filling material) was produced by cooling.
表３から明らかなように、寒天の量を０．０５質量％とした実施例９では、耐離水性が極めて良好であり、保型性、耐熱性、甘さ、滑らかさ、口溶け及び充填適性も良好で、寒天の量を０．５質量％とした実施例１０では、保型性、耐熱性及び充填適性が極めて良好であり、耐離水性、甘さ、滑らかさ及び口溶けも良好であった。一方、寒天の量を０．０１質量％とした比較例５では耐熱性が悪く、寒天の量を１．０質量％とした比較例６では、滑らかさが悪く、口溶けが劣り、フラワーペーストとして問題のあるものであった。
また、加工澱粉は含むものの、澱粉Ａ（ワキシーコーン）、油脂、及び寒天を使用しなかった比較例７のフラワーペーストは耐熱性が悪く、また澱粉（Ａ）、（Ｂ）を使用しなかった比較例８のフラワーペーストは、耐離水性、耐熱性及び滑らかさが悪く、フラワーペーストとして問題のあるものであった。
As is clear from Table 3, in Example 9 in which the amount of agar is 0.05% by mass, the releasability resistance is extremely good, and the shape retention property, heat resistance, sweetness, smoothness, mouth melting and filling aptitude In Example 10 in which the amount of agar is 0.5% by mass, the shape retention, heat resistance and filling aptitude are very good, and the releasability, sweetness, smoothness and mouth melting are also good. The On the other hand, in Comparative Example 5 in which the amount of agar is 0.01% by mass, the heat resistance is poor, and in Comparative Example 6 in which the amount of agar is 1.0% by mass, the smoothness is poor and the mouth melting is inferior, It was a problem.
Moreover, although the modified starch contained, the flour paste of Comparative Example 7 which did not use starch A (waxic corn), fats and oils, and agar had poor heat resistance, and did not use starch (A) or (B). The flour paste of Comparative Example 8 had poor releasability, heat resistance and smoothness, and was problematic as a flour paste.
（実施例１１及び１２、比較例９及び１０）フラワーペーストの作製
表４に示す配合に従い、油脂の量を変え、澱粉、糖類及び水の添加量で全体量を調整した以外は実施例１と同様にしてフラワーペーストを作製した。
(Examples 11 and 12, Comparative Examples 9 and 10) Preparation of Flower Paste Example 1 and Example 1 except that the amounts of fats and oils were changed according to the formulations shown in Table 4 and the total amount was adjusted with the addition amounts of starch, saccharides and water. Flower paste was prepared in the same manner.
表４から明らかなように、油脂の量を１５質量％とした実施例１１では、耐離水性、耐熱性及び充填適性が極めて良好で、また保型性、甘さ、滑らかさ及び口溶けも良好であった。また、油脂の量を３０質量％とした実施例１２でも、耐離水性、保型性、耐熱性及び充填適性が極めて良好で、甘さ、滑らかさ及び口溶けが良好であった。一方、油脂の量を１０質量％では（比較例９）、滑らかさが悪く、フラワーペーストとして問題のあるものとなることが分かる。また、油脂の量３５質量％の場合には（比較例１０）油分離を起こしてフラワーペーストを作製できなかった。 As is clear from Table 4, in Example 11 in which the amount of fat and oil is 15% by mass, the releasability, heat resistance and filling suitability are extremely good, and the shape retention property, sweetness, smoothness and mouth melting are also good. Met. Also in Example 12 in which the amount of fat and oil was 30% by mass, the releasability, shape retention, heat resistance and filling aptitude were very good, and the sweetness, smoothness and mouth melting were good. On the other hand, when the amount of fat and oil is 10 mass% (comparative example 9), smoothness is bad and it turns out that it becomes a thing with a problem as a flower paste. Moreover, in the case of 35 mass% of the amount of fats and oils (comparative example 10), oil separation was caused and a flower paste could not be produced.
（実施例１２，１３、比較例１１，１２）フラワーペーストの作製
表５に示す配合に従い、油脂の量を変え、澱粉、糖類及び水の添加量で全体量を調整した以外は実施例１と同様にしてフラワーペーストを作製した。
(Examples 12, 13 and Comparative Examples 11 and 12) Preparation of Flower Paste Example 1 and Example 1 except that the amounts of fats and oils were changed according to the formulations shown in Table 5 and the total amount was adjusted with the addition amounts of starch, saccharides and water. Flower paste was prepared in the same manner.
表５から明らかなように、糖類の量を１９質量％とした実施例１２では、耐離水性、保型性、耐熱性及び充填適性が極めて良好で、甘さ、滑らかさ及び口溶けが良好であった。また、糖類の量が３２質量％である実施例１３でも、耐離水性、耐熱性及び充填適性が極めて良好で、保型性、甘さ、滑らかさ及び口溶けが良好であった。これに対して、糖類の量が１８質量％である比較例１１は、耐離水性、保型性、耐熱性及び充填適性が極めて良好で、甘さ、滑らかさ及び口溶けが良好であったが、後述の通り衛生的な日持ちに劣るものであった（表１１、比較例２２参照）。一方、糖類の量を３５質量％とした比較例１２では、甘すぎ、また口溶けも劣り、フラワーペーストとして問題のあるものであった。 As apparent from Table 5, in Example 12 in which the amount of saccharides is 19% by mass, the release resistance, the shape retention property, the heat resistance and the filling aptitude are extremely good, and the sweetness, the smoothness and the mouth melting are good. there were. Moreover, also in Example 13 in which the amount of saccharides is 32% by mass, the releasability, heat resistance and filling suitability were extremely good, and the shape retention property, sweetness, smoothness and mouth melting were good. On the other hand, Comparative Example 11 in which the amount of saccharides is 18% by mass was very good in releasability, shape retention, heat resistance and filling aptitude, and good in sweetness, smoothness and mouth melting. As described later, it was inferior to the hygienic longevity (see Table 11 and Comparative Example 22). On the other hand, in Comparative Example 12 in which the amount of saccharides was 35% by mass, it was too sweet and poor in mouth melting, and had a problem as a flower paste.
（実施例１４〜１６、比較例１３，１４）パンの作製
表６の配合に従って、ミキサーボールにショートニング以外の全材料を入れ、低速２分間、中高速３分間ミキシングした。ここにショートニングを加えさらに低速２分間、中高速５分間ミキシングし、生地捏ね上げ温度は２６℃とした。フロアタイムを２８℃で６０分間取った後、生地を分割し、ベンチタイムを２０分間取った。生地１００質量部に対し、実施例１〜３及び比較例１及び２で得たフラワーペースト６７質量部を包餡機で包餡し、３８℃のホイロに５０分間入れた後、２００℃のオーブンで１０分間焼成してパンを得た。表７に各種評価結果を示す。
(Examples 14 to 16 and Comparative Examples 13 and 14) Preparation of Bread According to the composition of Table 6, all materials except for shortening were placed in a mixer ball, and mixed at low speed 2 minutes and medium high speed 3 minutes. The shortening was added to the mixture and the mixture was further mixed for 2 minutes at a low speed and 5 minutes at a high speed, and the dough kneading temperature was 26 ° C. After taking floor time at 28 ° C. for 60 minutes, the dough was divided and bench time was taken for 20 minutes. 67 parts by mass of the flour paste obtained in Examples 1 to 3 and Comparative Examples 1 and 2 are covered with 100 parts by mass with a wrapping machine and placed in 38 ° C. for 50 minutes, and then oven at 200 ° C. Baking for 10 minutes to obtain bread. Table 7 shows various evaluation results.
表７から明らかなように、実施例１４及び１５のパンで使用したフラワーペーストは焼成後も耐熱性に極めて優れ、衛生的な日持ちも全く問題なく、甘さ、滑らかさ及び口溶けも良好であった。また、実施例１６のパンに使用したフラワーペーストは、衛生的な日持ちに全く問題がなく、また耐熱性、甘さ、滑らかさ及び口溶けも良好であった。これに対して、焼成前から滑らかさ、口溶けに劣るフラワーペーストを使用した比較例１３のパンは、口溶け及び滑らかさが悪く、耐熱性に劣るフラワーペースト（比較例２）を使用した比較例１４では焼成後の耐熱性もやはり悪く、フラワーペーストをフィリングしたパンとしては問題のあるものであった。 As apparent from Table 7, the flour pastes used in the breads of Examples 14 and 15 are extremely excellent in heat resistance even after baking, hygienic longevity is not a problem at all, and sweetness, smoothness and mouth melting are also good. The Moreover, the flour paste used for the bread of Example 16 had no problem at all in hygienic longevity, and also had good heat resistance, sweetness, smoothness and mouth melting. On the other hand, the bread of Comparative Example 13 using flower paste inferior in smoothness and mouth melting before baking has poor mouth melting and smoothness, and Comparative Example 14 using flower paste inferior in heat resistance (Comparative Example 2) However, the heat resistance after baking was also poor, and there was a problem as a bread filled with flour paste.
（実施例１７〜２１、比較例１５，１６）パンの作製
表８の配合に従って、フラワーペーストを実施例４〜８、比較例３及び４で得られたものに変えた以外は、実施例１４と同様にしてパンを得た。
(Examples 17 to 21 and Comparative Examples 15 and 16) Production of Bread Example 14 except that the flour paste was changed to those obtained in Examples 4 to 8 and Comparative Examples 3 and 4 according to the composition of Table 8. I got bread in the same way.
表８から明らかなように、実施例１７〜１９のパンは焼成後も耐熱性に極めて優れ、衛生的な日持ちも全く問題なく、甘さ、滑らかさ及び口溶けも良好であった。この結果より、ワキシーコーンスターチ以外の澱粉（Ａ）を使用しても、焼成後に良好な特性を維持できるフラワーペーストが得られることが分かる。また、澱粉（Ａ）の量を０．３５質量％（フラワーペースト１００質量％中）にまで低減した場合であっても、焼成後に、良好な耐熱性、甘さ、滑らかさ及び口溶けを維持し、また衛生的な日持ちにも問題のないフラワーペーストが得られることが分かる（実施例２０）。また、澱粉（Ａ）の量が１．５質量％であるフラワーペーストを使用した実施例２１のパンも、焼成前と同程度の耐熱性、甘さ、滑らかさ及び口溶けを有しており、また、衛生的な日持ちも全く問題のないものであった。これに対して比較例１５で使用したフラワーペースト（比較例３）は充填適性が極めて悪いものであったため、パンを作製することができなかった。比較例１６のパンは口溶けに劣るフラワーペースト（比較例４）を使用した例であるが、焼成後の口溶けがさらに劣化しており、フラワーペーストをフィリングしたパンとしては問題のあるものであった。 As is clear from Table 8, the breads of Examples 17 to 19 were extremely excellent in heat resistance even after baking, had a hygienic longevity without any problems, and were also good in sweetness, smoothness and mouth melting. From this result, it can be seen that even if starch (A) other than waxy corn starch is used, a flower paste can be obtained which can maintain good properties after firing. Also, even when the amount of starch (A) is reduced to 0.35% by mass (in 100% by mass of flower paste), good heat resistance, sweetness, smoothness and mouth melting are maintained after firing. Also, it can be seen that a flower paste which has no problem with hygienic longevity can be obtained (Example 20). In addition, the bread of Example 21 using the flour paste in which the amount of starch (A) is 1.5% by mass also has the same heat resistance, sweetness, smoothness and mouth melting as before baking, In addition, hygienic longevity was not a problem at all. On the other hand, since the flour paste (Comparative Example 3) used in Comparative Example 15 was extremely poor in filling aptitude, bread could not be produced. The bread of Comparative Example 16 is an example using flower paste (Comparative Example 4) which is inferior in melting in the mouth, but the melting in the mouth after baking is further deteriorated, and there was a problem as a bread filled with the flower paste. .
（実施例２２，２３、比較例１７〜２０）パンの作製
表９の配合に従って、フラワーペーストを実施例９及び１０、比較例５〜８で得られたものに変えた以外は、実施例１４と同様にしてパンを得た。
(Examples 22 and 23, Comparative Examples 17 to 20) Preparation of Bread Example 14 except that the flour paste was changed to those obtained in Examples 9 and 10 and Comparative Examples 5 to 8 according to the composition of Table 9. I got bread in the same way.
表９から明らかなように、実施例２２のパンは衛生的な日持ちに全く問題がなく、耐熱性、甘さ、滑らかさ及び口溶けも良好であった。また実施例２３のパンに使用したフラワーペーストは焼成後も耐熱性に極めて優れ、衛生的な日持ちに全く問題がなく、甘さ、滑らかさ及び口溶けも良好であった。一方、比較例１７のパンに使用したフラワーペースト（比較例５）は元々耐熱性に劣るものであったところ、焼成後の耐熱性も劣るものであった。比較例１８では口溶け、滑らかさに劣るフラワーペースト（比較例６）を使用した例であるが、焼成後の口溶け、滑らかさがさらに劣っていた。比較例１９は耐熱性に劣るフラワーペースト(比較例７)を使用した例であるが、焼成後の耐熱性が悪く、またフラワーペーストに含まれる糖類が少なく、水分量が多かったため衛生的な日持ちも悪かった。比較例２０のパンに使用したフラワーペーストは耐熱性と滑らかさが悪かった。したがって、比較例１７〜２０で作製したパンはフラワーペーストをフィリングしたパンとしては問題のあるものであった。 As apparent from Table 9, the bread of Example 22 had no problem in hygienic durability, and the heat resistance, sweetness, smoothness and mouth melting were also good. The flour paste used for the bread of Example 23 was extremely excellent in heat resistance even after baking, had no problem in hygienic longevity, and was also good in sweetness, smoothness and mouth melting. On the other hand, the flour paste used in the bread of Comparative Example 17 (Comparative Example 5) was originally inferior in heat resistance, but the heat resistance after baking was also inferior. Comparative Example 18 is an example using a flower paste with poor mouth melting and smoothness (Comparative Example 6), but the mouth melting after baking and the smoothness were further inferior. Comparative example 19 is an example using flower paste (comparative example 7) which is inferior in heat resistance, but the heat resistance after baking is poor, and the amount of saccharides contained in the flower paste is small and the amount of water is large. It was bad too. The flower paste used for the bread of Comparative Example 20 had poor heat resistance and smoothness. Therefore, the breads produced in Comparative Examples 17 to 20 have problems as breads filled with flower paste.
（実施例２４，２５、比較例２１）パンの作製
表１０の配合に従って、フラワーペーストを実施例１１及び１２、比較例９で得られたものに変えた以外は、実施例１４と同様にしてパンを得た。
(Examples 24, 25 and Comparative Example 21) Preparation of Bread In the same manner as Example 14, except that the flour paste was changed to those obtained in Examples 11 and 12 and Comparative Example 9 according to the composition of Table 10. I got bread.
表１０から明らかなように、実施例２４及び２５のパンは、耐熱性に極めて優れ、衛生的な日持ちも全く問題なく、甘さ、滑らかさ及び口溶けも良好であった。一方、比較例２１のパンは油脂量の少ないフラワーペースト（比較例９）を使用した例であるが、焼成後も滑らかさに劣り、フラワーペーストをフィリングしたパンとしては問題のあるものであった。 As apparent from Table 10, the breads of Examples 24 and 25 were extremely excellent in heat resistance, hygienic longevity without any problems, and also good in sweetness, smoothness and mouth melting. On the other hand, although the bread of Comparative Example 21 is an example using flower paste (Comparative Example 9) having a small amount of fat and oil, the bread was inferior in smoothness even after baking and was problematic as a bread filled with flower paste. .
（実施例２５及び２６、比較例２２及び２３）パンの作製
表１１の配合に従って、フラワーペーストを実施例１２及び１３、比較例１１及び１２で得られたものに変えた以外は、実施例１４と同様にしてパンを得た。
(Examples 25 and 26, Comparative Examples 22 and 23) Preparation of Bread Example 14 except that the flour paste was changed to those obtained in Examples 12 and 13 and Comparative Examples 11 and 12 according to the composition of Table 11. I got bread in the same way.
表１１から明らかなように、実施例２５及び２６のパンは、耐熱性に極めて優れ、衛生的な日持ちも全く問題なく、甘さ、滑らかさ及び口溶けが良好であった。一方、比較例２２のパンはフラワーペーストに含まれる糖類の量が少なかったため衛生的な日持ちが悪く、比較例２３のパンは甘みが強すぎて口溶けにも劣り、フラワーペーストをフィリングしたパンとしては問題のあるものであった。 As apparent from Table 11, the breads of Examples 25 and 26 were extremely excellent in heat resistance, hygienic longevity without any problems, and good in sweetness, smoothness and mouth melting. On the other hand, the bread of Comparative Example 22 has poor hygienic longevity because the amount of sugars contained in the flower paste is poor, and the bread of Comparative Example 23 is too sweet and inferior to melting in the mouth, and is a bread filled with the flower paste It was a problem.
Claims (4)
フラワーペースト全体中、（Ａ）ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも一種と、（Ｂ）もち粉澱粉とを合計で１．０〜４．５質量％含み、且つ（Ａ）と（Ｂ）の配合比（Ａ）／（Ｂ）が質量比で２０／８０〜７０／３０であり、
寒天０．０５〜０．５質量％、油脂１５〜３０質量％、水分３５〜５０質量％、糖類１９〜３４質量％（乾燥質量）を含有し、
加工澱粉、増粘剤、保存料、日持ち向上剤及びｐＨ調整剤の内、指定添加物又は既存添加物に該当するものを含まないことを特徴とする焼き込み用フラワーペースト。 It is a flower paste for baking,
In the entire flour paste, it comprises 1.0 to 4.5 mass% in total of (A) at least one selected from the group consisting of waxy corn starch, tapioca starch, glutinous rice starch and sweet potato starch, and (B) glutinous starch. And the blending ratio (A) / (B) of (A) to (B) is 20/80 to 70/30 in mass ratio,
Agar 0.05-0.5 mass%, fats and oils 15-30 mass%, moisture 35-50 mass%, saccharides 19-34 mass% (dry mass) are contained,
A paste for baking, which is characterized in that among the modified starch, the thickener, the preservative, the shelf life improver and the pH adjuster, it does not include those corresponding to designated additives or existing additives.
フラワーペースト全体中、（Ａ）ワキシーコーンスターチ、タピオカ澱粉、うるち米澱粉及びさつまいも澱粉からなる群より選ばれる少なくとも一種と、（Ｂ）もち粉澱粉とを質量比（Ａ）／（Ｂ）が２０／８０〜７０／３０、且つその合計量が１．０〜４．５質量％となるよう水に溶解し、さらに寒天０．０５〜０．５質量％、糖類１９〜３４質量％（乾燥質量）を水に溶解して加熱して調製した水相に、油脂１５〜３０質量％を含む油相部を混合して混合物を得る工程と、該混合物を乳化処理及び加熱処理する工程とを含むことを特徴とする焼き込み用フラワーペーストの製造方法。 It is a manufacturing method of the flower paste which does not contain the thing corresponding to a designation | designated additive and an existing additive among processed starch, a thickener, a preservative, a shelf life improving agent, and a pH adjuster,
In the entire flour paste, (A) at least one selected from the group consisting of waxy corn starch, tapioca starch, glutinous rice starch and sweet potato starch, and (B) glutinous starch at a mass ratio (A) / (B) of 20/80. It is dissolved in water so that the total amount becomes 70 ~ 30/30, and its total amount becomes 1.0 ~ 4.5% by mass, furthermore agar 0.05 ~ 0.5% by mass, saccharides 19 ~ 34% by mass (dry mass) Mixing an oil phase portion containing 15 to 30% by mass of fat and oil into an aqueous phase prepared by dissolving in water and heating to obtain a mixture, and a step of emulsifying and heating the mixture. A method for producing a baking flower paste characterized by the above.
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