JP3368866B2 - Flower pastes and their production method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flower paste and a method for producing the same, and more specifically, based on starch, sugar and fats and oils, which are mixed and emulsified with lactic acid fermented milk,
The present invention relates to a flower paste having a very smooth texture and a good flavor and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally speaking, flower paste used in confectionery and bread making mainly consists of wheat flour and starch, to which sugar, fats, dairy products, eggs, and other flavor raw materials are added.
It is a paste-like product with a unique body obtained by heat sterilization and gelatinization. For this reason, many of them have a strong stickiness peculiar to starch and often melt in the mouth or have a heavy texture.

Under such circumstances, natural cream cheese is mainly used as a filling material for bread,
Flower pastes in which margarine, a starchy material, low-sweetness sugar, and fermented milk are added to this have been proposed (Japanese Patent Laid-Open No. S60-12065).
57-194748), the purpose of the fermented milk used therein is to prevent the pH of the final product from rising above 4.8, the amount used is small, and the flavor of the product is limited. It was a thing.

[0004]

DISCLOSURE OF THE INVENTION The present invention is to produce a flower pesto which is free from the conventional fluffy mouthfeel and is refreshing, yet has a rich and custard flavor. To aim for things.

[0005]

Means for Solving the Problems As a result of intensive studies on the above-mentioned problems, the present inventors have found that when producing flower pastes containing lactic acid-fermented milk and fat as main components, conventional flower pastes were used. It was found that it is possible to produce a flower paste having a better melting in the mouth and an excellent flavor as compared with the above, and thus completed the present invention.

That is, in the present invention, starch is used as an essential component,
Carbohydrate, a flour pastes containing oil and lactic acid fermented milk, to the flour pastes total amount, the oil 15
~ 28 wt%, lactic acid fermented milk 24 ~ 80 wt%, flower
Flower pastes having a pH of 5 to 7.5, characterized in that the paste itself contains an amount of sugar that makes BRIX 30% or more , and a flower paste using starch, sugar and fats and oils. 15 to 28% by weight of fats and oils and 24 to 80% by weight of lactic acid fermented milk based on the total amount of the flower paste.
%, A method for producing flower pastes having a pH of 5 to 7.5, which is characterized in that it is used.

In the present invention, the lactic acid fermented milk is contained in the flower paste in an amount of 24 to 80 % by weight, preferably 40 to 70% by weight. If the amount of lactic acid-fermented milk is small, the meltability of the flower paste will deteriorate and the smoothness will disappear. Also, in terms of flavor, it loses its richness and has a watery taste. On the other hand, when the amount is too large, the sourness derived from the fermented milk becomes strong and the sugar content also decreases, so that the sweetness tends to decrease.

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

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

The sugar is BRIX, which is the flower paste itself.
It is preferable to use it so as to be 30 or more, and when BRIX is lower than that, there is a tendency that the flower paste itself does not last long in terms of storage stability. Such sugars may be any sugars such as sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, fructose and the like.

The fats and oils should be used in an amount of 15 to 28 % by weight, preferably 15 to 25% by weight, in the flower pastes. If the amount of oil and fat is too low, it becomes difficult to give the product proper body properties, and the smoothness of the texture is also reduced. On the other hand, if the amount is too large, the balance between the oil and fat and the protein derived from lactic acid-fermented milk becomes uneven, which is not preferable in terms of the emulsified state and heat resistance. Examples of such oil and fat raw material include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, cacao oil, coconut oil, palm oil, and other vegetable oils and milk fat, beef tallow, lard, fish oil, animal oils and fats such as whale oil can be exemplified. Any oil or fat may be used, such as the above oils and fats alone or as a mixed oil, or processed oils and fats obtained by hardening, fractionating, transesterifying, etc., and dairy products such as butter and fresh cream can be used as the milk and fat source. In addition, the above-mentioned fat and oil includes fat and oil derived from lactic acid fermented milk.

Moisture is mainly derived from lactic acid-fermented milk, and 40 to 70% by weight is preferably contained in the flower paste.
If the amount is less than this, the emulsified state tends to be unstable, and the freshness of the texture tends to be impaired. On the other hand, if the amount is too large, it becomes too soft and loses its bodyiness, and tends to be difficult to use as a filling material such as bread. When the water content derived from lactic acid-fermented milk is insufficient, the water content is supplemented.

In the present invention, a stabilizer is not particularly required, but by adding 3 to 10% by weight, preferably 3.5 to 5% by weight to the flower pastes, a body property suitable for use as a filling material is imparted. It is possible to do so, which is preferable. Examples of such stabilizers include locust bean gum, guar gum, xanthan gum, gums such as gum arabic, and micronized cellulose derivatives.

Also, an egg yolk flavor source is not particularly required,
It is preferable to add it, because a good custard flavor can be imparted to the flower pastes. Therefore, the amount of such egg yolk flavor source added is 0 to 10% by weight, preferably 2 to 5% by weight, based on the total amount of the flower paste. Examples of such an egg yolk flavor source include whole egg, egg yolk, egg yolk oil, and egg yolk lecithin.

Flower pastes are prepared by using the above-mentioned components, and it is preferable to use an emulsifier in the preparation. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, for example, lecithin, fractionated lecithin with alcohol or the like, partially hydrolyzed lecithin with acid or alkali or enzyme, sucrose fatty acid ester, propylene glycol fatty acid. Ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerol fatty acid ester, and further acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc. Can be illustrated as one or two of these
It is preferable to use one or more emulsifiers in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight, based on the fat and oil. In addition to the above emulsifiers, known additives such as calcium salts and phosphates can be used.

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

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

In addition, various flavor sources such as chocolate, cocoa, almonds, peanuts, sesame, various fruit purees, fruit juices, condensed milk, coffee, tea, matcha, and synthetic sweeteners are added to the flower pastes of the present invention. You can add flavors other than custard. Regarding the timing of addition at that time, it is preferable to add at the time of emulsifying and mixing in the above-mentioned manufacturing process.

[0019]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the present invention is not particularly limited. Incidentally, part and%
Are based on weight.

Example 1 45 parts of lactic acid fermented milk, 10 parts of oils and fats, 15 parts of sugar, 5 parts of starch (modified starch of corn starch), 1 part of egg yolk, 24 parts of water, 0.01 part of lecithin, custard flavor and milk flavor After adding 0.1 part and mixing at 60 ° C for 10 minutes, adjust the pH of the mixed solution with sodium carbonate so that the pH is 5.5 to 6.2, and further homogenize under a pressure of 100 kg / cm ² , and then It was passed through a continuous heat exchanger and heated to 95 to 100 ° C to gelatinize the starch to give a paste. Lactic acid-fermented milk is a normal fat cream containing 20% milk fat (normal commercial creams listed in the 4th revised food ingredients table, containing 20% oil,
Water 70%, protein 5.9%, sugar 3.5%, ash 0.6%) was fermented with lactic acid bacteria. The total fat and oil content 19 thus obtained
%, Water content 55.5%, BRIX 38 flower paste, as is clear from the comparison of the following comparative examples, etc., is a good filling material with a good rich custard taste and smooth texture, The melting in the mouth was extremely good as compared with conventional commercial flower pastes.

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

Example 3 75 parts of lactic acid fermented milk and 4 parts of fats and oils were used, and the procedure was carried out according to Example 1 except that water was not used.
Adjusted with Na. The flower pastes thus obtained had a slightly stronger sourness than the flower paste of Example 1, but had a smooth texture and a good custard taste.

Example 4 60 parts of lactic acid-fermented milk, 16 parts of oils and fats, and 3 parts of water were used, and the same procedure as in Example 1 was carried out except that pH was also adjusted using Na carbonate. The flower pastes thus obtained were slightly unstable in emulsified state and felt slightly harder than the flower paste of Example 1, but the texture was smooth and the custard taste was good. The product was within the acceptable range.

Example 5 45 parts of lactic acid fermented milk, 7 parts of oil and fat, and 28 parts of water were used, the same procedure as in Example 1 was carried out except that the pH was also adjusted using Na carbonate. The flower pastes thus obtained were slightly inferior in body property to the flower paste of Example 1, and the smoothness of the texture was slightly reduced.
The product was within the acceptable range.

Comparative Example 1 In Example 1, the whole amount of lactic acid-fermented milk was replaced with normal fat cream before fermentation, other raw material blending and steps were carried out according to Example 1, and pH was 50% lactic acid. Adjustments were made so that they are in the same range. The thus obtained product had a strong starchy feel, had a very heavy melting in the mouth, and had a weak flavor with a watery smell.

Comparative Example 2 In Example 1, 30 parts of the 45 parts of lactic acid-fermented milk was replaced with normal fat cream before fermentation, and the other operations were carried out in accordance with the examples. The thus-obtained product lacked the rich flavor of the fermented milk and had a weak flavor.

Comparative Example 3 The procedure of Example 1 was repeated except that the amount of lactic acid-fermented milk used was increased to 84 parts, 10 parts of sugar was added, and water and fat were not added. The thus obtained product had a slightly sour taste, lacked sweetness, had an overall water odor, and was unfavorable in flavor.

Comparative Example 4 The procedure of Example 1 was repeated except that the pH was not adjusted. The thus obtained product had a pH of 4.8, had a strong sourness and lacked sweetness, did not look like custard, and had an overall watery odor, which was unfavorable in taste.

Detailed compounding ratios (parts) of the above examples are as follows. Examples Examples Examples Examples Examples (1) (2) (3) (4) (5) ────────────────────────── ────────── Lactic acid fermented milk 45 25 75 60 45 Normal fat cream-20---Fats 10 10 4 16 7 Sugar 15 15 15 15 15 Starch 5 5 5 5 4 Egg yolk 1 1 1 1 1 Water 24 29-3 28 Emulsifier 0.01 0.01 0.01 0.01 0.01 Perfume 0.1 0.1 0.1 0.1 0.1 (pH adjustment was adjusted to pH 6.0 with sodium carbonate or 50% lactic acid) ──────────── ────────────────────── Total oil (%) 19 19 19 28 16 BRIX 38 38 38 40 38 Moisture 55.5 55.5 52.5 45.0 59.5 ───── ──────────────────────────────

[0030]                           Comparative example Comparative example Comparative example Comparative example                           (1) (2) (3) (4) ───────────────────────────────────     Lactic acid fermented milk 0 15 84 45     Ordinary fat cream 45 30--     Fat 10 10-10     Carbohydrate 15 15 10 15     Starch 5 5 5 5     Egg yolk 1 1 1 1     Water 24 24-24     Emulsifier 0.01 0.01 0.01 0.01     Fragrance 0.1 0.1 0.1 0.1     With / without pH adjustment Yes Yes Yes Yes No   (The pH was adjusted to pH 6.0 with sodium carbonate or 50% lactic acid) ──────────────────────────────────     Total fat (%) 19 19 16.8 19     BRIX 38 38 25 38     Moisture 55.5 55.5 58.8 55.5 ───────────────────────────────────

The results are as follows.                       Example Example Example Example Example Example                       (1) (2) (3) (4) (5) ───────────────────────────────────     Good flavor Good Good Good Good Good     Melt in mouth ◎ ○ ○ ○ ○     Smoothness ◎ ○ ○ ○ ○   ──────────────────────────────────     Hardness 300 300 300 600 200 ───────────────────────────────────

[0032]                           Comparative example Comparative example Comparative example Comparative example                           (1) (2) (3) (4) ───────────────────────────────────     Flavor Watery odor Little water Sweet and sour                                     Bad smell     Melt in mouth × △ ○ △     Smoothness × △ △ ○   ──────────────────────────────────     Hardness 500 300 300 500 ───────────────────────────────────

[0033]

As described above, according to the present invention, as compared with the conventional flower pastes, the savory mouthfeel that is not melted in the mouth is eliminated, and the flavor of the custard flavor that is refreshing but rich is also imparted. It has the effect of being able to provide possible flower plagues.

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Claims (5)

(57) [Claims] 1. A flower paste containing starch, sugar, fats and oils and lactic acid fermented milk as essential components, wherein the fat and oil is 15 to 28 % by weight and the lactic acid fermented milk is 24 to 80 % by weight relative to the total amount of the flower pastes. BR of the flower paste itself, including wt%
PH is characterized by containing an amount of sugars in which IX is 30% or more.
Flower pastes that are 5 to 7.5 . 2. Starch is added to 3 parts of the total amount of flower pastes.
The flower paste according to claim 1, which comprises -10% by weight. 3. The hardness measured by the rheometer is 50-80.
0 g / 7.065 cm ² (However, measurement conditions: product temperature 20 ° C, diameter 3 cm
Ranger, table speed 5 cm / min, Fudo Industrial
Claim 1 or claim 2 within the range of (Ltd.)
Flower pastes. 4. A flour peper using starch, sugar and fats and oils.
In producing the pasties, the relevant flower pastes
15 to 28% by weight of oil and fat, 24 to 80 weight of lactic acid fermented milk
A flower with a pH of 5 to 7.5, characterized by using a quantity of
-Paste manufacturing method. 5. The pre-emulsion is adjusted to pH 5 to 7.5 and then homogenized.
The production method according to claim 4, wherein the production method is qualitative.