JPS6371152A - Filling composition - Google Patents

Abstract

PURPOSE:The titled composition having fixed pH, plasticity, improved shelf stability, meat-like texture and taste, obtained by blending a specific meat-like protein material with fats and oils, a starchy substance, spice, seasoning and water in a specific ratio. CONSTITUTION:The aimed filling composition which consists of (A) 5-26wt% (calculated as dried solid material) meat-like protein material having improved fibrous structure obtained by extruding a protein raw material and water by a twin-screw extruder under pressure and heating, (B) 7-40wt% (calculated as oil content) fats and oils which are preferably fats and oils plastic at normal temperature and/or emulsified fats having plasticity or fluidity at normal temperature, (C) 0.5-10wt% starchy substance such as potato powder, etc., (D) 0.3-20wt% (calculated as dried solid material) spice such as pepper, chili, etc., or seasoning substance such as ketchup, etc., and (E) 40-65wt% water (calculated as water) and has pH 4.5-6 and plasticity.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a plastic filling composition with excellent preservability using a meat-like protein material with excellent fibrous structure obtained using a twin-screw extruder.

(Prior Art) Meat pie-like products in which cooked meat is sandwiched between bread and the like have been known for some time. However, meat is not only expensive, but also has drawbacks such as becoming hard and brittle when baked in advance of bread dough.This tendency is particularly noticeable in acidic environments.Also, meat has a variety of tastes. As a result, there is an increasing tendency to prefer the bland taste of meat over the strong taste characteristic of meat.

Additionally, there is an increasing tendency to prefer plant-based meat-like proteins over animal-based proteins from a health perspective.

On the other hand, attempts have been made to research and develop meat-like foods that are as close as possible to meat. Spun fibrous protein made by spinning protein fibers and bundling them into a swollen textured protein using an extruder, etc.
Wet-type fibrous proteins, etc., in which protein slurry is discharged from an orifice under pressure, heating, and back pressure, have been attempted. but,
Depending on the use, both have a texture similar to that of meat, but they are still far from meat. Under these circumstances, research into meat-like foods using twin-screw extruders has recently begun as a cutting-edge technology led by the Ministry of Agriculture, Forestry and Fisheries, and research is being continued by various companies one after another. In the process of various researches, meat-like proteins produced using a twin-screw extruder,
It has become known that meat-like proteins obtained using conventional axle extruders have a superior fibrous structure and are closer to internal tissues. For example, Nikkei Shimbun morning edition 1985
On January 5th, the usefulness of the two-axis extruder was reported, and the Therm Process Qual Fo
ods 33-431984 includes single screw and twin screw extruders (
A comparative study of the operating characteristics of extruders) was reported,
JP-A-60-30645, JP-A No. 60-199350, JP-A No. 60-221041, etc. disclose that protein materials having various degrees of excellent fibrous structure can be obtained by adjusting the raw material composition, operating conditions, etc. However, the development of methods for utilizing protein materials with excellent fibrous structures using these two-screw extruders has been delayed.

(Problems to be Solved) In view of the above-mentioned circumstances, the inventors of the present invention have discovered that: ■ Susuzu, which becomes hard or brittle even after being filled with bread dough and subjected to heat treatment such as baking, ■ Bread dough A filling that has enough plasticity and viscosity to be filled (preferably mechanically) into foods such as bread, etc., which has excellent shelf life at room temperature when baked, and which has an excellent meat-like texture and flavor when eaten. Aimed at compositions.

(Means for Solving the Problem) In the course of intensive research to achieve the above-mentioned object, the present inventors discovered that a fibrous material obtained by extruding a protein raw material and water under pressure and heat using a twin-screw extruder. Used in combination with meat-like protein materials with excellent structure (preferably those containing oils and fats by reconstitution in hot water, etc.), room-temperature plastic oils and fats (particularly room-temperature plasticity ○/W type emulsified fats), and starchy raw materials, plasticity The present invention was developed based on the knowledge that the desired filling composition with excellent meat-like texture and flavor could be obtained by adjusting pi+ to as little water as possible to retain it and adjusting pi+ to a low level without impairing the flavor. It has been completed. That is, the present invention provides a meat-like protein material 5 with an excellent fibrous structure obtained by extruding a protein raw material and water under pressure and heat using a twin-screw extruder.
~26% by weight (in terms of dry solids), 7 to 40% by weight of fats and oils (in terms of oil), 0.5 to 10% by weight of starch substances, 0.3 to 20% by weight of spices and seasoning substances (in terms of dry solids) and 40 to 65% by weight of water (moisture equivalent), pH 4,
5 to 6, and is a filling composition having plasticity.

The method for producing the meat-like protein material used in the present invention is disclosed in Japanese Patent Application Laid-open No. 60-9.
'452, 60-30645, 60-19935
0, 60-221041, etc. can be used. That is, a meat-like protein material having an excellent fibrous structure can be obtained by extruding a protein raw material and water under pressure and heat using a twin-screw extruder. The protein raw material is preferably a vegetable protein raw material such as oilseed protein or cereal protein. Furthermore, animal protein raw materials (livestock meat, fish meat, etc.) may be used in combination with vegetable protein raw materials. It is preferable that the vegetable protein raw material contains soybean protein and wheat gluten because it is easier to obtain a protein material with excellent fibrous structure (for example, Japanese Patent Laid-Open No. 60-2
21041 etc.). Furthermore, soybean protein and/or wheat protein and starch can be used in combination. The meat-like protein material produced using a conventional single-screw extruder is a so-called tissue-like protein that is swollen in a network shape, and is different from the meat-like protein material that has an excellent fibrous structure used in the present invention in terms of manufacturing method and physical properties. Ru.

Practically speaking, commercially available two-shaft kustruder meat-like products (for example, Fuji Oil@'s ``Apex'' series, Nisshin Oil@
(Manufactured by Nispro series, etc.) can be used.

When used, the meat-like product of two-screw kistruder is usually rehydrated in hot water, further defibrated by rolling, etc., or made into a somewhat paste-like state with a cutter, etc., and then used.

In addition, a small amount of block-shaped meat such as ground meat (rehydrated at most with hot water)
It is free to use in combination (replacement of less than half of the meat-like product of the shaft-cutting product).

A suitable amount of the meat-like protein material in the filling composition is 5 to 26% by weight (calculated as dry solids), preferably 5 to 15% by weight. If the amount of the meat-like protein material is less than 5% by weight in terms of dry solids, the filling composition of the present invention will have a poor meat texture, which is undesirable. If it exceeds 26% by weight, it will be difficult to maintain the plasticity of the filling composition of the present invention, although this will depend on the water retention or water absorption properties of the meat-like protein material. Usually, the meat-like protein material is rehydrated in hot water and used after being added to water equivalent to about 2.5 to 5.0 times (tsm < dehydration, etc.). If it is a meat-like protein material rehydrated with about 2.5 to 5.0 times water, the filling composition should contain 20 to 90 parts by weight, preferably 30 to 80 parts by weight, more preferably 35 parts by weight.
~60 parts by weight is suitable. However, in the subsequent water adjustment, water is usually removed as much as possible by boiling or other means, either similarly to other water-containing compositions or alone.

Unlike meat-like foods produced by conventional single-screw extruders, which have a network structure, meat-like foods produced by twin-screw extruders have an excellent fibrous structure, and have a texture that is extremely similar to meat, and can be heated under acidic conditions with low moisture content. It does not become hard even after processing and has excellent internal texture, which is preferable.

The oils and fats used in the present invention include soybean, rapeseed, rice bran, maize, olive, tea seed, kapo ngku, sunflower, safflower, peanut, palm, palm kernel, coconut, golu, kokam, illipe, cacao, mora, and mango. Edible oils and fats obtained from vegetable oil seeds such as kernels, edible oils and fats obtained from animals and poultry such as cows, pigs, and chickens, edible oils and fats obtained from fish, and their refining, fractionation, hardening, transesterification, etc. Type 1 or 2
Although it is possible to use a combination of two or more kinds, it is preferable to use oils and fats that have room temperature plasticity, or to use one or more of the above oils and fats by mixing, curing, fractionating, etc., so as to have room temperature plasticity. Furthermore, it is not prohibited to use an appropriate amount of the liquid oil or solid fat in combination with the oil or fat that has room temperature plasticity. For example, animal and poultry fats such as lard and head generally have plasticity at room temperature, and in terms of flavor, the lower the degree of refinement, the more internal flavor they have, which is preferable because they can impart an internal flavor to the filling composition of the present invention. In addition, shortening is one of the preferable oils and fats that have room temperature plasticity. Further, W10 type emulsified fats such as butter and margarine are also preferred as they have room temperature plasticity.

Furthermore, it is important to use an emulsified fat that is plastic or fluid at room temperature (particularly an O/W type emulsified fat). Acidic 0/W type emulsified fat such as mayonnaise is more suitable. The above-mentioned fats and oils can be used as the fats and oils used in the W10 type emulsified fat, and acidic substances such as fermented milk products can be freely used in the aqueous medium. The oils and fats used in the O/W type emulsified fat can be the aforementioned oils and fats, and acidic substances can be freely used in the aqueous medium, and as emulsifiers, phospholipids such as lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, In addition to known emulsifiers such as glycerin fatty acid esters (including condensed lysylsic acid fatty acid esters, etc.), proteins having an emulsifying function such as soybean protein or their melted products may be freely used. Emulsified fats that are plastic or fluid at room temperature (particularly 0/W type emulsified fats) have the advantage of imparting appropriate plasticity and viscosity to the filling composition of the present invention when used in combination with starch substances. In particular, acidic room-temperature plastic or fluid emulsified fats and oils are preferred because they improve the storage stability of the filling composition of the present invention. Note that emulsified fats and oils that are not plastic or fluid at room temperature may be used in combination as long as they do not impede the plasticity of the filling composition of the present invention. For example, it is preferable to use a natural emulsified fat such as milk or a commercially available foaming emulsified fat in combination to impart a mellow flavor to the filling composition of the present invention.

Fats and oils account for 7 to 40% by weight of the filling composition in terms of oil content.
, preferably 15 to 35% by weight.

In addition, the ratio of the total oil content of the room temperature plastic oil and fat and the room temperature plastic WIO type emulsified fat (referred to as A) to the oil content of the room temperature plastic 0/W type emulsified fat (referred to as B) is 1:1 to 1:3 (weight ratio ) is preferred. Furthermore, the ratio of the meat-like protein material used in the present invention to A is preferably t:O, 3 to 1:1.2 (weight ratio). If the oil content is less than 7% by weight, the texture of the filling composition may lack smoothness, the flavor may lack mellowness, or the filling composition may This is undesirable because the product becomes less plastic.

In addition, if the oil content exceeds 40% by weight, depending on the proportion used as oil or fat, the proportion used as emulsified fat, and the adsorption capacity of the meat-like protein used, separation of oil or fat may occur due to heating of the filling composition, or the filling may This is not preferable because the composition becomes soft and has poor plasticity.

In addition, the ratio of A:B is in the range of 1:1 to 1:3 (weight ratio) to provide a filling composition that is smooth and has appropriate plasticity and viscosity. 1:0
．． To provide a filling composition having a smooth, mellow flavor, excellent meat-like texture and flavor in the range of 3 to 1:1.2 (weight ratio).

The starch substance used in the present invention is also important in that it imparts plasticity to the filling composition of the present invention in combination with fats and oils (particularly fats and oils that are plastic at room temperature).

The filling composition of the present invention lacks smoothness if plasticity is imparted only by starch substances, and sufficient plasticity cannot be obtained by oils and fats alone, so it is important to use a combination of the two. It is preferable to use a material that can maintain plasticity under acidic conditions. In addition to starchy substances such as potato powder and bread crumbs,
Wheat flour, potato starch, cornstarch, waxy starch,
Known cereal starch substances such as rice flour and rice cake flour can be used alone or in combination. Usually, it is preferable to use an aqueous medium in a state where it has plasticity and viscosity, such as when making mash potatoes. The combination of room-temperature plastic emulsified fat (particularly room-temperature plastic 0/W type emulsified fat) and starch material gives the filling composition of the present invention appropriate plasticity and viscosity. It is possible to impart enough plasticity and viscosity to the filling composition that it will not break even when applied.

The starch material is suitably present in the filling composition in an amount of 0.5 to 10% by weight, preferably 1 to 5% by weight (based on dry solids). Also, room temperature plasticity: 0/W type emulsified fat: 100! It is appropriate to use about 2 to 30 parts by weight (preferably 5 to 20 parts by weight) with respect to the strained part. Water retention power, thickening power, and degree of plasticity vary depending on the type of starch material used, but if it is less than 0.5% by weight, it is difficult to obtain the desired flexibility, plasticity, and viscosity;
If it exceeds % by weight, the texture becomes less smooth, which is undesirable.

Further, if the starch substance is contained in the range of 2 to 30 parts by weight based on 100 parts by weight of room-temperature plasticity 0/W type emulsified fat, a filling composition having a smooth and mellow texture and flavor can be obtained. If the starch content is too high, the food will have a rough or sticky texture and flavor, which is undesirable in terms of texture and flavor.

The spices and seasoning substances used in the present invention are preferably those that give a flavor suitable as a filling for bread, etc. The spices are preferably spicy spices such as pepper, chili, and herbs, and other known spices may be used in combination. . or,
The seasoning substances can be used in combination with tomato-based ketchup, soda, etc., as well as known amino acid-based, nucleic acid-based, peptide-based, or ice-melting seasonings in the desired amount. Tomato-based materials are preferable because they not only have a suitable taste but also have the effect of imparting a cooked meat-like color tone to the meat-like material.

Although the amount used varies depending on the strength of the flavor of each spice and seasoning substance, it can usually be used in an amount of 0.5 to 20% by weight (preferably 0.5 to 15% by weight) in terms of dry solid content. Of these, a small amount of spices may be sufficient, and usually 0.1 to 5% by weight is sufficient.

It should be noted that other food materials such as vegetables such as carrots, processed milk products such as cheese, and fish and livestock paste products may be used as long as the filling composition of the present invention does not lose its plasticity within the moisture range described below. .

The amount of water in the filling composition of the present invention is important for preservation, plasticity,
It is important because it is involved in meat-like texture. From the viewpoint of storage stability of the filling composition, the water content is 65% by weight or less, preferably 6% by weight.
A suitable amount is 0% by weight or less. The pH range described below has the effect of improving the storage stability of the filling composition of the present invention. In addition, the amount of water that imparts appropriate plasticity to the filling composition varies depending on the type and amount of the starch substance used, the type and proportion of the room-temperature plastic oil and fat (especially the room-temperature plastic emulsified fat) used, etc., but is usually 40% by weight or more, A suitable amount is preferably 45% by weight or more. Therefore, by having a moisture content in the range of 40 to 65% by weight and a low pH as described below, a filling composition can be obtained that has storage stability and plasticity and is excellent in internal flavor and texture.

The pH of the filling composition of the present invention is 6 from the viewpoint of storage stability.
The following is preferable, and from the viewpoint of flavor, 4.5 or more is preferable. By keeping the filling composition of the present invention in a pH range that increases in the above-mentioned moisture range, it is possible to obtain a filling composition that has excellent storage stability and excellent flavor and texture. For pH adjustment, organic acids such as citric acid and malic acid, or salts thereof, inorganic acids such as phosphoric acid and phosphoric acid compounds, or salts thereof, and other known acidic substances can be used.

The filling composition of the present invention is a filling that has plasticity under acidic conditions, has excellent grain texture, internal flavor, and texture, and has excellent preservability.

Practically speaking, the filling composition of the present invention is preferably hermetically packaged; it has excellent storage stability, does not require separate sterilization, and can be transported at low temperatures (chilled). However, it can also be packaged in a hermetically sterilized package.

As the sealing and sterilization packaging means, known means can be used. You are free to use vacuum packaging, carbon dioxide gas or noble gas packaging. It is also free to use known sterilization methods such as heat sterilization and radiation sterilization in a sealed package.

The filling composition of the present invention can be widely used, for example, as a filling agent for bread, etc. For example, the filling composition of the present invention sealed in a sealed package is opened and put into a commercially available filling machine together with bread dough, and then the filling composition containing the filling is added to the bread dough. The filling composition of the present invention does not become hard even when bread is baked, and has appropriate plasticity and grain texture. It has an excellent shelf life of at least 5 days even if the bread is left at room temperature.

An example of the method for manufacturing the filling composition of the present invention will be described below.

A meat-like protein material with excellent fibrous structure obtained using a commercially available twin-screw extruder is swollen with water (approximately 2°5 to 5.0
Add room-temperature plastic fats and oils (room-temperature plastic fats and oils and/or room-temperature plastic W10 type emulsified fats) (liquid oil can also be used together), and season by adding spices, seasoning substances, water, etc. Then, adjust the water content to about 15 to 35% by weight (by transpiration, etc.). On the other hand, the hydrated starch substance, room temperature plasticity 0/W type emulsified fat, and if necessary other emulsified fats and oils are mixed to obtain a composition having appropriate plasticity and viscosity. The pH of the composition is adjusted to about 3 to 6 using a pH adjuster (maonnaise, etc.) and a pH adjuster. The above-mentioned seasoned meat-like protein material is mixed with this, the pt+ is adjusted to 4.5 to 6 if necessary, and the mixture is sealed and packaged to obtain a filling composition. It can also be sealed and sterilized. The filling composition can be transported chilled or stored at room temperature, so when used with bread dough, etc., unlike conventional frozen meat fillings, the temperature of the dough does not drop, which has the advantage of smooth fermentation of the dough. .

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Meat-like protein material with excellent fibrous structure obtained by extruding vegetable protein raw materials and water under pressure and heat using a twin-screw extruder (Apex 200J manufactured by Fuji Essential Oil 1m)
was rehydrated using 10 times the amount of hot water and dehydrated (squeezed) to a water content equivalent to 3.5 times the amount of water added. 13.2 parts of purified lard was added and mixed with 48 parts by weight (hereinafter "parts"). , cayenne pepper, onion powder, 1 part golic powder, tomato ketchuff, tomato puree, tomato base)
19.6 parts, 6.53 parts of other seasonings, and 13 parts of water were added, and the mixture was boiled down at 100°C for 30 minutes until the yield was 80%. Next, 8 parts of Matshu potato, which was made by adding 3 times the amount of water to the potato powder, and 2 parts of commercially available concentrated milk ("Probest" manufactured by Fuji Essential Oil ■) were kneaded, and the pH was adjusted to 5.2 with acid, and 10 parts of the mixture was mixed. Add 21 parts of commercially available mayonnaise and mix.
It was packed into a plastic bag and heat-sealed to obtain a sealed packaging filling composition.

On the other hand, a commercially available filling machine (manufactured by Leon ■) was used for bread dough prepared in a conventional manner to obtain 50 g of bread dough filled with 30 to 35 g of the filling composition.

Bread was obtained by baking at 200°C for 13 to 15 minutes.

(Storage Test) A certain inspection association was requested to carry out a 30°C storage test of the (opened product of the Al-sealed filling composition) and (b) the filling composition in the baked bread. The results are shown in the following table.

Table-1-Number of killing bacteria (cells/g) Number of days (a) (b12th day
-- 321,000 < 300 Panelists: When 10 people tasted the bread and evaluated the filling composition, all of them said that it had a meaty feel, and
It was evaluated as having an excellent internal texture and a good flavor that matched well with bread.

In addition, we asked a certain inspection association to analyze the sealed packaging filling composition, and the results showed the following analysis values. Moisture 5
9.1%, protein 7.9%, fat 22.1%, carbohydrate 8.
0%, genius 2.6%.

Comparative Example 1 Meat-like protein material with excellent fibrous structure ("Apex 200J" manufactured by Fuji Essential Oil @) obtained by extruding vegetable protein raw materials and water under pressure and heat using a twin-screw extruder is 10 times more 13.2 parts of purified lard was added to 48 parts by weight (hereinafter "parts") of 48 parts by weight (hereinafter "parts") of the mixture, which was reconstituted with hot water and dehydrated (squeezed) to a water content equivalent to 3.5 times the amount of water added. , onion powder, 1 part golic powder,
tomato ketchuff, tomato puree, tomato paste
19.6 parts of pi (mML-free filling composition (p) 1
B, 93) was obtained.

After filling and baking bread in the same manner as in Example I, (opened product of the Al sealed packaging filling composition and (b) filling composition in the baked bread at 30°C)
A storage test was conducted.

(Left below) Table 2 - Number of sterilized bacteria (number of bacteria/g) Number of days (a) 2nd day
150000 < 3003 3300
000 < 300 pH. Otherwise, the shelf life at room temperature was poor.

Example 2 A sealed packaging filling composition was obtained in the same manner as in Example 1, except that pi (of the filling composition) was cleaved to 4.5.5.0.5.5.6.0. A storage test was carried out in the same manner as in Example 1, and a sensory and visual spoilage test was conducted by a panelist.

There was no sign of any of the filling compositions or the bread going bad even after 5 days (they were delicious).

Example 3 In the same manner as in Example 1, the amount of water added to the meat-like protein material was increased by 2.5 times, 3 times, and 3.5 times! @, change to 4x, 4,5x, 5x,
Boil down to a yield of 70 to 80%, and do the same to reduce moisture to 40.2%, 44.3%, 52.1%, 56.
3%, 61.1%, and 64.6% sealed package filling compositions were obtained. A storage test was conducted in the same manner as in Example 1, and a sensory and visual spoilage test was conducted by a panel.

Both filling compositions and breads remained delicious with no signs of spoilage even after 5 days.

Effect) As detailed above, according to the present invention, (1) Even if bread dough etc. is filled and subjected to heat treatment such as baking, it will not become hard;
■ It has enough plasticity and viscosity to be mechanically filled into bread dough, ■ Bread obtained by baking has excellent storage stability at room temperature, and ■ It has a meat-like texture when eaten. This makes it possible to create a filling composition with excellent flavor and flavor, and contributes to the development of industry.

Procedural amendment (voluntary) September 24, 1986 September 16, 1986 Patent @ (A) 3, relationship with the case of the person making the amendment Patent applicant address 6, Hatamachi, Minami-ku, Osaka City 1 Name: Fuji Oil Co., Ltd. Representative: Hiroshi Hisamoto 4, Agent address: 1-32-12-5 Higashi Mikuni, Yodoyo-ku, Osaka City, Claims section subject to amendment and details of the invention in the specification 64. Number of inventions increased by amendment None 7. Contents of amendment (1) The claims column is as shown in the attached sheet.

(2) Page 5, line 3 of the specification “solids equivalent”, oils and fats 7~
The phrase 40% by weight (oil equivalent) should be corrected to read 7-40% by weight of fats and oils (as oil content).

Page 5, line 5 of the specification ``... (Dry solids equivalent)...
・" instead of "... (as a dry solid)..."
I am corrected.

In the 6th line of page 5 of the specification, "... (moisture equivalent)..." is corrected to "... (as water)...".

Specification page 6 line 17 [... (dry solids equivalent)
``...'' (as a dry solid)...
] Correct.

Page 6, line 18 of the specification “...Dry solids equivalent...”
Correct the statement to ``...as a dry solid...''.

Page 9, line 10 of the specification [including condensed lysylsic acid fatty acid esters, etc.] is replaced with ``''''
Esul, condensed lysylsin M (including fatty acid esters), propylene gel 1-cole ester, etc." is corrected.

In the 5th line of page 10 of the specification, the statement ``Oils and fats are calculated as oil content...'' is corrected to ``Oils and fats are calculated as oil content...''.

Page 12, line 10 of the specification, "... (Dry solids equivalent)..." has been replaced with "... (Dry solids X)..."
・” I corrected it.

Mei 8 [[Book 1, page 13, line 16, ``...in terms of dry solids...'' is corrected to ``...as dry solids...''.

"Attachment" 2. Claims (1) Meat-like protein material with an excellent fibrous structure obtained by extruding protein raw materials and water under pressure and heat using a twin-screw extruder, 5 to 26% by weight ( (as dry solids), 7-40% by weight of oils and fats (based on oil content), 0.5-40% starch substances
10% by weight, spices and seasoning substances 0.3-20% by weight (
A filling composition consisting of 40% to 65% by weight of water (in terms of dry solids) and 40% to 65% by weight (as moisture), and having p114.5 to 6 and plasticity.

(2) The filling composition according to claim (1), wherein the fat or oil is a room-temperature plastic oil or fat and/or a room-temperature plastic or fluid emulsified fat.

(3) Claim (2) in which the room temperature plasticity or fluidity emulsified fat is a W10 type emulsified fat and/or an O/W type emulsified fat.
The filling composition described in .

Claims (3)

[Claims] (1) Meat-like protein material with excellent fibrous structure obtained by extruding protein raw materials and water under pressure and heat using a twin-screw extruder, 5 to 26% by weight (in terms of dry solids), fats and oils 7 ~40% by weight (oil equivalent), starch substance 0.5-10
A filling composition comprising 0.3 to 20 weight % of spices and seasoning substances (in terms of dry solids) and 40 to 65 weight % of water (in terms of moisture), having a pH of 4.5 to 6, and having plasticity. (2) The filling composition according to claim (1), wherein the fat or oil is a room-temperature plastic oil or fat and/or a room-temperature plastic or fluid emulsified fat. (3) Claim (2) in which the room temperature plasticity or fluidity emulsified fat is a W/O type emulsified fat and/or an O/W type emulsified fat.
The filling composition described in .